tag:blogger.com,1999:blog-74655245543998618712024-03-19T09:47:44.023+01:00https://cucinadriano.blogspot.comcuoco diplomato ; to commis de rang a chef d'etage a chef de rang , Sommelier to Hamburg , jobs by hotels : Napoli - Taormina - Acitrezza - Parigi - Stresa - Hamburg - Frankfurt/A Main # Milano # Blogspot_TumbIr_my Taste __Instagram_Google # photos recipe # r 2011 a 2024 # blog is from Google , inpaginated and built by chefAdrianoMennillo.
adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-7465524554399861871.post-76510699549713784042024-02-13T09:32:00.068+01:002024-03-18T12:32:52.854+01:00# Rice , potatoes and mussels # Squid and Anchovies in batter # Pitta di patate # Spaghetti dengan soffritto Neapolitan # Fraguni # Pizza fritta # Duchesse pommes de terre # Erbazzone # Molho de creme de alcachofra # スパゲッティ・アッラ・パンテスカ # Baccalà e patate # Puttanesca pasta # Lasagna with meatball # Bola nasi # Pasta alla carbonara # Reis mit wirsing # Pàte à frire poissons # Gefùllte Artischocken # Σπαγγέτι alla puttanesca # Soupe Tom Yum Crevettes # Risotto alla milanese mit Ossobuco # Gnocchi mit speck und Safran # Kabeljau arraganato # Pàte à frire pour lègumes # Chuleta de berenjena rellena # Cozze alla barese # Tagliatelles couleurs varièes # Bèchamel sauce # Lasagna alla bolognese # Neapolitan lasagna # Manfredi with ricotta # Neapolitan ragout # Fried and breaded anchovies # Apple sphinxes # Neapolita-style mussel soup<p>Riso , patate e cozze ( classica ricetta pugliese ) # ingredienti e dosi per 4 persone - <span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">300 gr di riso Roma - </span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">400 gr di patate (circa 2/3 patate ) -</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">1 chilo e mezzo di cozze - </span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">100 gr di cipolla (circa una cipolla di media grandezza) -</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">300 gr di zucchine (circa 3 zucchine di media grandezza) -</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">4 pomodorini ciliegino o 1 pomodoro grande -</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">50 gr di formaggio grattugiato (metà grana e metà pecorino) - </span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">olio extravergine d’oliva . METHOD-</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">Per prima cosa bisogna pulire e aprire le cozze.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">A questo proposito, una premessa. Le cozze dovrebbero essere aperte una ad una a mano a crudo. Perché solo così non si perde il sapore del mare. Però so benissimo che non tutti lo sanno fare o hanno la pazienza per farlo. Quindi, chi vuole può anche, dopo averle pulite per bene, aprirle nel modo tradizionale sul fuoco senza aggiungere nient’altro e senza farle cuocere troppo.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">Per chi invece vuole provare, vi spiego come fare.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;">Raschiate le cozze per pulirle, togliete le alghe e quelle incrostazioni bianche che a volte si trovano attaccate alle valve (che sono delle conchigliette) e sciacquatele bene. Togliete a ciascuna cozza il bisso, che è quella specie di barbetta che fuoriesce dalle valve sul lato dritto della cozza, tirandolo lungo la fessura verso la parte a punta della cozza, altrimenti il mollusco rischierebbe di rompersi, ma se fosse troppo duro tiratelo verso la parte rotonda.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;">Quindi aprite le cozze una ad una posizionandovi sopra una ciotola in modo da raccogliere l’acqua che uscirà. Premete leggermente le due valve facendo pressione con il pollice e l’indice in maniera tale che le due valve si stacchino leggermente e infilate un coltellino dalla punta arrotondata a metà del lato dritto per aprirle raccogliendo la loro acqua nella ciotola, quindi togliete il mollusco dalle valve e conservatelo nella ciotola insieme alla sua acqua. Procedete in questo modo con tutte le altre cozze e riponetele in frigo.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px;">Preriscaldate il forno a 160°.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;">Pulite tutte le verdure, sbucciate le patate e le cipolle, lavate zucchine e pomodori. Tagliate le patate, le zucchine e le cipolle a rondelle molto sottili, dello spessore di circa uno o due millimetri, aiutandovi con una mandolina o un robot da cucina e mescolatele tutte insieme condendole con un po’ d’olio.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;">Ungete il fondo della teglia con un po’ d’olio e fate uno strato con metà delle verdure.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;">Sciacquate velocemente il riso in una scodella piena d’acqua, scolatelo e mettetelo nella teglia sopra lo strato di verdure livellandolo bene, dovrà formare uno strato molto sottile giusto a ricoprire leggermente le verdure, perché durante la cottura gonfierà abbastanza.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;">Mettete sopra al riso i pomodorini tagliati a pezzettini e quindi le cozze e poi tutta la loro acqua.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;">Spolverate con metà del formaggio grattugiato e fate un altro strato sopra le cozze con le verdure rimaste. Se fosse necessario e l’acqua delle cozze non fosse sufficiente (e normalmente è così), versate ancora un po’ d’acqua nella teglia, in maniera tale che arrivi proprio a filo dell’ultimo strato di verdure. Mi raccomando non mettete sale perché l’acqua delle cozze è salatissima.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;">A questo punto spolverate con il formaggio rimasto e versate ancora un po' d'olio.</span><span style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;">Infornate la teglia e fate cuocere a 160° per un’ora, un’ora e mezza, dipende dal forno, fino a che si sarà formata una bella crosticina dorata in superficie. Eventualmente nell’ultimo quarto d’ora di cottura alzate la temperatura del forno a 200°., Va consumata sia a caldo che fredda .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1vpFngrtgMA7SPdGQxW4v_-PZDiNct_Dw9Zbk2luhH9pGcdl4l1JEpWOyc4UVoJJ0MvnrUAhx7KngFtasAmP5o8zRT6HuDMru9uehWdP0MfSdCyZWjb-FAMaaCd8P0xV04Aahnc-isNrHqcRFSc-HQ4lgngIX87UDSLPxVbLYCnDe3cBTtFpxg2NW7jy/s1592/IMG_E7177%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1457" data-original-width="1592" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1vpFngrtgMA7SPdGQxW4v_-PZDiNct_Dw9Zbk2luhH9pGcdl4l1JEpWOyc4UVoJJ0MvnrUAhx7KngFtasAmP5o8zRT6HuDMru9uehWdP0MfSdCyZWjb-FAMaaCd8P0xV04Aahnc-isNrHqcRFSc-HQ4lgngIX87UDSLPxVbLYCnDe3cBTtFpxg2NW7jy/s320/IMG_E7177%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><div class="MsoNormal" style="background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; text-align: justify;"><span style="background-color: transparent; text-align: left;">Rice , potatoes and mussels ( classic Apulian recipe )# ingredients and servings for 4 people - 300 gr of Roma rice - 400 gr of potatoes (about 2/3 potatoes ) -1 kilo and a half of mussels - 100 gr of onion (about a medium-sized onion) -300 gr of zucchini (about 3 medium-sized zucchini) -4 cherry tomatoes or 1 large tomato -50 gr of grated cheese (half grana and half pecorino) - extra virgin olive oil . METHOD-First you need to clean and open the mussels.In this regard, a preamble. Mussels should be opened one by one by hand raw. Because this is the only way not to lose the flavor of the sea. However, I know very well that not everyone knows how to do this or has the patience to do it. So, those who want to can also, after cleaning them well, open them in the traditional way over the fire without adding anything else and without overcooking them.For those who want to try, I will explain how to do it.Scrape the mussels to clean them, remove the seaweed and those white encrustations that are sometimes found attached to the shells (which are little shells) and rinse them well. Remove from each mussel the byssus, which is that kind of barb that comes out of the shells on the straight side of the mussel, by pulling it along the slit toward the pointed part of the mussel, otherwise the mussel would risk breaking, but if it is too hard pull it toward the round part.Then open the mussels one by one by placing a bowl over them so as to collect the water that will come out. Slightly press the two shells together by applying pressure with your thumb and forefinger so that the two shells pull apart slightly and stick a small knife with a rounded tip halfway up the straight side to open them collecting their water in the bowl.Then remove the mussel from the shells and store it in the bowl along with its water. Proceed in this way with all the other mussels and place them back in the refrigerator.Preheat the oven to 160°.Clean all the vegetables, peel the potatoes and onions, wash the zucchini and tomatoes. Cut the potatoes, zucchini and onions into very thin rounds, about one or two millimeters thick, using a mandoline or food processor and mix them all together, seasoning them with a little oil.Grease the bottom of the baking dish with a little oil and layer with half the vegetables. Quickly rinse the rice in a bowl full of water, drain it and place it in the baking dish on top of the layer of vegetables, leveling it off well.It will have to form a very thin layer just enough to lightly cover the vegetables, because it will swell quite a bit during cooking.Place the chopped cherry tomatoes on top of the rice and then the mussels and then all their water.Sprinkle half of the grated cheese on top and make another layer on top of the mussels with the remaining vegetables. If it is necessary and the water from the mussels is not enough (and it normally is), pour some more water into the pan so that it comes right flush with the last layer of vegetables. Be sure not to put salt because the water from the mussels is very salty.At this point, sprinkle with the remaining cheese and pour in a little more oil.Bake the pan and bake at 160° for an hour to an hour and a half, depending on the oven, until a nice golden crust has formed on the surface. Possibly in the last quarter hour of baking raise the oven temperature to 200°., It should be eaten either hot or cold .</span></div><p> ****</p><p>Pitta di patate ( Puglia ) # ingredienti e dosi -<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1,5 kg.di patate a pasta gialla - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">200 gr di pecorino salentino-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 uovo grande -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">menta -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;"> pugno di pane grattugiato -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">500 gr di cipolle dorate -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">400 gr di polpa di pomodoro San Marzano -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;"> manciata di olive nere salentine -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 cucchiaio di capperi sott'aceto -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">sale q.b. -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">olio evo .METHOD</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Lavare e mettere a lessare le patate coperte di acqua in una pentola per circa 1 ora, una volta cotte pelarle e passarle, mettere a raffreddare in una coppa.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Nel frattempo pulire ed affettare sottilmente le cipolle, farle imbiondire, senza farle scurire o bruciare,in abbondante olio evo per circa 10 minuti a fiamma bassa,se occorre aggiungere un goccino di acqua, aggiungere poi i pomodori, lavati e fatti a pezzi, un pizzico di sale e far restringere. Poco prima di fine cottura, aggiungere i capperi e le olive snocciolate.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Far raffreddare bene sia le patate che il sugo.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Alle patate aggiungere l'uovo, poco sale, la mentuccia, un paio di cucchiai di sughetto ed impastiamo il tutto.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Ungere di olio una pirofila, io ho preparato anche due cocottine come monoporzione, fare uno strato con la metà delle patate, poi lo strato con il sugo di cipolle e coprire con l'altra metà delle patate, bagnarsi le mani per agevolare questa operazione, ungere appena di olio la superficie e spolverare con pane grattugiato.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Infornare a 200° fino a doratura.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Gustatela tiepida ma anche fredda è ottima.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRnnk_dxSd33pN_EuDYoq6kviKZRZZUoRHUKujIuUKO8iYDdHcNmmbUxq6WD3o2diy7fL63qYZk8U-SQDKx1AkOQ3uqFQSN2xrM0UirG0POTnmKVX_HMpXUog7qYNmLtLZB2LSUHbjs2hJfZtbZmDMRvvwDKmcufICETYOUvEWBB4dK72flOmLOAKyW7d/s1739/IMG_E7155%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1739" data-original-width="1172" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRnnk_dxSd33pN_EuDYoq6kviKZRZZUoRHUKujIuUKO8iYDdHcNmmbUxq6WD3o2diy7fL63qYZk8U-SQDKx1AkOQ3uqFQSN2xrM0UirG0POTnmKVX_HMpXUog7qYNmLtLZB2LSUHbjs2hJfZtbZmDMRvvwDKmcufICETYOUvEWBB4dK72flOmLOAKyW7d/w270-h400/IMG_E7155%5B1%5D.JPG" width="270" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p>****</p><p><br /></p><p>Pizza fritta # Zutaten und Dosierung -1 kg 00 + Mehl plus 200 gr Mehl, das zum Bestäuben der Arbeitsfläche verwendet wird, -1 Esslöffel grobes Kochsalz (20 gr) -2 gekochte Kartoffeln, -1 Stück Bierhefe 25 gr -450 gr Wasser -1 Liter Olivenöl extra vergine zum Braten. -METHODE . Das Mehl auf ein Backbrett häufen; die gekochten und pürierten Kartoffeln und das in einem halben Glas warmen Wassers aufgelöste Salz hinzufügen; zuletzt die in lauwarmem Wasser aufgelöste Hefe dazugeben. Die Zutaten mit dem lauwarmen Wasser verkneten: Die Wassermenge beträgt etwa 450 g, aber man sollte sie nach und nach einfüllen und entsprechend anpassen. Es sollte ein weicher, glatter Teig entstehen. Die Arbeitsfläche häufig mit Mehl bestäuben, damit der Teig nicht klebt. Eine Teigkugel formen, in ein Gefäß legen, mit Frischhaltefolie abdecken und etwa eine Stunde an einem warmen Ort gehen lassen. Bevor die Teigkugel in das Gefäß gelegt wird, mit nativem Olivenöl extra einfetten und mit einem Messer ein Kreuz auf der Oberseite machen, damit die Masse aufgeht. Sie sollte ihr Volumen inzwischen verdoppelt haben, und eine etwa einen halben Zentimeter dicke Platte ausrollen. Schneiden Sie die Teigplatte mit einem Messer in viele unterschiedlich große Dreiecke und bestäuben Sie die Arbeitsfläche mit Mehl.Etwa einen Liter natives Olivenöl extra in einen Topf oder eine Pfanne mit einem Rand von mindestens 10 cm gießen. Die Pizzadreiecke in das heiße Öl tauchen und von beiden Seiten frittieren, herausnehmen, wenn sie goldbraun sind, in einem Sieb abtropfen lassen und in einen mit Papiertüchern ausgelegten Korb geben, damit das Fett abtropfen kann. Ich esse sie gerne heiß und in ihrer Einfachheit ohne Wurst und Käse. Diese Pizzen eignen sich gut für eine Füllung mit Caciocavallo, Wurst und Ricotta. Es gibt auch eine Version der "süßen" frittierten Pizza, die mit heißem Vino Cotto belegt wird.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDK3djrsuoHyy16pPO1D5Nh4dQmmQ4CVKuRNIooZarIg3DoGzisVwyFyO1bAWcKKSsfi6MTS1LTk8Ms4ITELQdN0THg-Jn01Miv-9jbKmjnTpka-uX_Afe3G29lhIS1VoW212qupF7ETH372FJzjRK03bIDp3HA7LUNtspNoi7255Me8jUWRpsUer-qFy/s1798/IMG_E7222%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1383" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDK3djrsuoHyy16pPO1D5Nh4dQmmQ4CVKuRNIooZarIg3DoGzisVwyFyO1bAWcKKSsfi6MTS1LTk8Ms4ITELQdN0THg-Jn01Miv-9jbKmjnTpka-uX_Afe3G29lhIS1VoW212qupF7ETH372FJzjRK03bIDp3HA7LUNtspNoi7255Me8jUWRpsUer-qFy/s320/IMG_E7222%5B1%5D.JPG" width="246" /></a></div><br /><span style="text-align: center;">Pizza fritta # ingredienti e dosi -</span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: center;">1 kg. di farina 00+ </span><span style="color: purple; font-family: Georgia; font-size: large; text-align: center;">più 200 gr di farina che servirà per infarinare</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: center;"> e spolverizzare il piano di lavoro, -</span><span style="background-color: white; color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: center;">1 cucchiaio di sale grosso da cucina (20 gr) -</span><span style="background-color: white; color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: center;">2 patate lesse, -</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: center;">1 pezzo di lievito di birra, 25 gr -</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: center;">450 gr circa di acqua -</span><span style="background-color: white; color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: center;">1 litro di olio extravergine di oliva per friggere. -</span><span style="background-color: white; color: purple; font-size: large; text-align: center;"><span style="font-family: Georgia;"><b>METHOD-</b></span></span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Mettete la farina a fontana sulla spianatoia; aggiungete le patate, lessate e passate nello schiacciapatate, il sale, sciolto in mezzo bicchiere di acqua calda; versate per ultimo il</span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;"> lievito sciolto in tiepida tiepida. </span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Impastate gli ingredienti con l' acqua calda: l</span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">a quantità d'acqua è </span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">all'incirca 450 gr. ma conviene versarla gradualmente e regolarsi di conseguenza. Dovete comunque ottenere un impasto morbido e </span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">liscio. </span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Spolverizzate spesso il piano di lavoro con della farina per evitare che l'impasto si attacchi. </span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Fate un panetto, mettetelo in un contenitore e </span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">copritelo</span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;"> con la pellicola trasparente; ponetelo al caldo per circa un'ora.</span><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;">Prima di porre il panetto nel contenitore ungetelo con dell'olio extravergine di oliva e sulla parte superiore fate una croce con un coltello., PER far crescere la massa !!</span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">e nel frattempo dovrebbe </span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;"> essere raddoppiato di volume, e stendete una sfoglia dello spessore di circa mezzo centimetro. </span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Con un coltello tagliate la sfoglia in tanti triangolini di varie dimensioni e spolverizzate sempre il piano di lavoro con della farina.</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: justify;">Versate circa un litro di olio extravergine di oliva </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #535353; font-size: 13.2px; text-align: justify;"> </span><span style="background-color: white; color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">in una pentola o in o una teglia dai bordi di almeno 10 cm. Immergete i triangoli di pizza nell'olio bollente e friggeteli da</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: justify;"> entrambi i lati, tirateli fuori quando avranno assunto un bel colore dorato.</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: center;">Metteteli a scolare in un colapasta.</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: justify;">Trasferiteli in una cesta ricoperta da fogli di carta assorbente in modo da lasciare ancora sgocciolare l'unto di cottura. A me piacciono calde e mangiate così come sono nella loro semplicità senza salumi e formaggi.</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: justify;">Queste pizze si prestano ottimamente ad essere imbottite da caciocavallo, salumi e ricotta.</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: justify;">C'è </span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large; text-align: justify;"> anche una versione della pizza fritta " dolce" condita con vino cotto caldo ..</span><p><br /></p><p> ***</p><p>Fraguni # ingredienti e dosi per 12 pezzi -<span style="color: #5e5e5e; font-family: georgia, times new roman, serif; font-size: medium;"><b><i>per la pasta ></i></b></span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">3 uova, </span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">3 cucchiai di olio evo, </span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">sale q.b., </span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">300/320 gr di Farina 0 o .Per il ripieno :</span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">500 gr di ricotta di pecora,</span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">150 gr di pecorino di primo sale,</span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">150 gr di salame calabrese ,</span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">50 gr di pecorino grattugiato,</span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">1 ciuffetto di prezzemolo,</span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">2 uova,</span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">pepe nero q.b.METHOD-</span><b style="color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;"> </b><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">Disponete metà della farina a fontana, aggiungete l'olio, il sale e le uova ed iniziate ad impastare per bene. Aggiungete la restante farina ed impastate fino a formare un panetto liscio ed omogeneo. Mettete il panetto in una ciotola lasciate riposare per circa 20 minuti. </span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">Nel frattempo prepariamo il ripieno: In una ciotola mettete la ricotta schiacciata. Tagliate la sopressata ( salame ) ed il pecorino a dadini ed uniteli alla ricotta.</span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">Tritate il prezzemolo ed aggiungetelo all'impasto, aggiungete anche il pepe nero e le uova (crude) ad una ad una, il pecorino grattugiato mescolate il tutto per bene, dovrà crearsi una crema (se necessario aggiungete un altro uovo).</span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">Una volta pronto il tutto stendete la pasta e formate dei cerchi, riponeteli su di una teglia ricoperta di carta forno e mettervi nel centro il ripieno. Una volta fatto ciò pizzicate i lati del frugune ed infornate in forno statico a 180° per 20/25 minuti circa.</span></p><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;">N,B> con il bimby >></span><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;"><u>Per la pasta:</u> Mettere nel boccale tutti gli ingredienti per la pasta (farina, uova, olio e sale), amalgamare: 20 sec. vel. 4.</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;" /><span style="background-color: white; color: #5e5e5e; font-family: georgia, "times new roman", serif; font-size: large;"><u>Per il ripieno: </u>Nel boccale pulito mettere le uova, il prezzemolo, la ricotta, il pecorino e il sale, il pecorino grattugiato, amalgamare: 30 secondi a velocità 4. Aggiungere i pezzetti di salame.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-_mwckfdOyMInZn943pxPnGe2HItzm5mOw5C0kBFCJo2Pa0e87VOWH9-_YuSvIraa5k0RY8zmRK7zaz4_DA57qiCpxW8yrK8ITkes8Y8mUf1hHxgtWEg-jKKRjuI_XGAU3EnaD9BqZrOn18Fea63a_3fq8WUh9E-g6unfzGdBKcAE5uRzhEQPlqVlqlj/s1079/MUCRE5133%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1049" data-original-width="1079" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-_mwckfdOyMInZn943pxPnGe2HItzm5mOw5C0kBFCJo2Pa0e87VOWH9-_YuSvIraa5k0RY8zmRK7zaz4_DA57qiCpxW8yrK8ITkes8Y8mUf1hHxgtWEg-jKKRjuI_XGAU3EnaD9BqZrOn18Fea63a_3fq8WUh9E-g6unfzGdBKcAE5uRzhEQPlqVlqlj/s320/MUCRE5133%5B1%5D.JPG" width="320" /></a></div><br /><br /></span><p>***</p><p>Squid and Anchovies in batter ( tempura ) # ingredients and doses -500 gr fresh squid and 200 gr fresh anchovies -1 cup wheat flour -1 cup water -cold mineral spirits -some ice cubes -1 or 2 egg yolks -peanut oil -salt -Do THIS _Clean the squid by separating the tentacles from the head, then empty the head and remove the eyes and beak. Cut the heads into rounds, then dry them well. Pour the iced water, egg yolk and flour into a boulle, stirring until the mixture is smooth, then add the ice cubes. Heat plenty of oil in a frying pan, dip the squid rings and tentacles in the tempura and fry them for a few minutes. Allow the excess oil to drain off and gradually place the fried rings and tentacles on blotting paper (bread paper). Season with salt and serve in the centre of the dish. ***** ChefAdrianoMennillo's advice _see my photo; so you make it with anchovies, but only peanut oil.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56McGCRawD1yIeKfcU-gSYNiUbek46teck8Y_-0u12KwSZGSYMbKC7ENfAjkWq_f2ZulPEmClajX1-YJl5MyGyhkXLHVoTOWMzKq_lFeGoqpDNQ8PBp3sx0MwWS_joMBUfbkmtPgaJAYO2fEtGKEl16ajykNdc7VfpHbnJ9x9FRcV6tlbT-ca3Lervlrp/s1699/PLUM1343%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1430" data-original-width="1699" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56McGCRawD1yIeKfcU-gSYNiUbek46teck8Y_-0u12KwSZGSYMbKC7ENfAjkWq_f2ZulPEmClajX1-YJl5MyGyhkXLHVoTOWMzKq_lFeGoqpDNQ8PBp3sx0MwWS_joMBUfbkmtPgaJAYO2fEtGKEl16ajykNdc7VfpHbnJ9x9FRcV6tlbT-ca3Lervlrp/w400-h336/PLUM1343%5B1%5D.JPG" width="400" /></a></div><div><br /></div><div><div>1) Pâte à frire pour poissons # ingrédients et doses -300 ml d'eau gazeuse glacée - 150 gr de farine -130 gr de maïzena -1 jaune d'oeuf .METHODE Prendre un récipient et y mettre un peu d'eau et de glace de façon à ce qu'il ne soit pas rempli à plus d'un tiers. Mettre un deuxième récipient à l'intérieur et laisser refroidir quelques minutes puis battre le jaune d'œuf au fouet. Ajouter l'eau et laisser reposer quelques minutes pour qu'elle devienne glacée. Enfin, ajoutez la fécule de maïs et la farine. Continuer à remuer le mélange avec le fouet pour éviter les grumeaux et obtenir une pâte veloutée et assez liquide. Avant de tremper le poisson dans cette pâte, il est préférable de le fariner légèrement pour que le mélange adhère mieux.</div><div> </div><div><br /></div><div>2) Pâte à frire pour légumes # ingrédients et doses -70 gr de farine -100 ml de bière blonde - 1 cuillère à café d'huile d'olive extra vierge -1 oeuf - sel - parmesan. FAIRE - Dans un bol, mélanger 1 oeuf avec la farine, un peu de parmesan et un peu de sel. Ensuite, ajoutez la bière glacée et continuez à mélanger avec une fourchette de l'extérieur vers l'intérieur. Vous pouvez maintenant tremper les légumes lavés et séchés dans le mélange et les faire frire dans une bonne quantité d'huile bouillante.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2crdC7kb39ztR955eSUQZcT5UM2K99KzMoO85aV_dy-5Jj80WZBUFfdixU8ThyphenhyphenFLsXl-z4W-cuj5kh4OmkGszo1zQwHtU7HQ-uxo7m_j96yoTEt4_an64bwNRsub3y6YYr2VKkCtWDOr8ShTc4vVFREhjBiWH0QGi6NrayWESFsptPgaJvG-J4OMhKtAc/s2054/IMG_1283%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1528" data-original-width="2054" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2crdC7kb39ztR955eSUQZcT5UM2K99KzMoO85aV_dy-5Jj80WZBUFfdixU8ThyphenhyphenFLsXl-z4W-cuj5kh4OmkGszo1zQwHtU7HQ-uxo7m_j96yoTEt4_an64bwNRsub3y6YYr2VKkCtWDOr8ShTc4vVFREhjBiWH0QGi6NrayWESFsptPgaJvG-J4OMhKtAc/s320/IMG_1283%5B1%5D.JPG" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>1) Pastella per friggere il pesce # ingredienti e dosi -<span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">300 ml di acqua frizzante ghiacciata - </span><span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">150 g di farina -</span><span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">130 di amido di mais -</span><span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">1 tuorlo d’uovo .METHOD-</span><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;">Prendere un contenitore e mettere poca di acqua e ghiaccio in modo da riempirlo non più di un terzo. Mettere al suo interno un secondo contenitore e lasciarlo raffreddare per alcuni minuti poi sbattere il tuorlo d’uovo aiutandosi con una frusta. Aggiungere l’acqua e lasciare riposare per alcuni minuti in modo che diventi ghiacciata. Infine aggiungere l’amido di mais e la farina. Continuare a mescolare il composto ottenuto con la frusta per non formare grumi e ottenere una pastella vellutata e abbastanza liquida. Prima di immergere il pesce all’interno di questa pastella è meglio infarinarlo leggermente per far attaccare meglio il composto.</span></div><div><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;"> </span></div><div><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;"><br /></span></div>2) Pastella per friggere le verdure # ingredienti e dosi -<span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">70 gr di farina -</span><span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">100 ml di birra bionda - </span><span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">1 cucchiaino di olio extravergine d’oliva -</span><span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">1 uovo -</span><span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">sale -p</span><span style="background-color: white; color: #666666; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: justify;">armigiano reggiano .FATE COSI -</span><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;">In una terrina amalgamate 1</span><span style="background-color: white; color: #666666; text-align: justify;"><b> UOVO , </b></span><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;"> </span><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;">con la farina e poco di formaggio reggiano e poco sale </span><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;">. Successivamente, unite a filo la</span><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;"> </span><span style="background-color: white; color: #666666; text-align: justify;"><b><i>birra</i></b></span><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;"> ghiacciata e continuate ad impastare con una forchetta dall’esterno verso l’interno.</span><span face="Arial, Helvetica, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 16px; text-align: justify;">A questo punto potete immergervi le verdure già lavate ed asciugate e friggerle in abbondante olio bollente.</span><div><div style="text-align: justify;"><span style="color: #666666;"><br /></span></div><div style="text-align: justify;"><span style="color: #666666;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1hYUg41on7jo8_qRF3lJHNnamPHtf2z2vPZeLZ-lbX-cX0-fLZZCVSsjMOByV97UD7ShzRfspX7hBCX5Vb6TXG8V2EkOaXDmJjtAbIW5Qy6ByPsTuYUNCCDmqUJ_hO7KMGpOkA02xokqXfRNj8h9eyVMJmQN7elfr7CEt4heuBK74JE3CkeJahyVHTSL/s2118/IMG_E7313.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2118" data-original-width="1113" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1hYUg41on7jo8_qRF3lJHNnamPHtf2z2vPZeLZ-lbX-cX0-fLZZCVSsjMOByV97UD7ShzRfspX7hBCX5Vb6TXG8V2EkOaXDmJjtAbIW5Qy6ByPsTuYUNCCDmqUJ_hO7KMGpOkA02xokqXfRNj8h9eyVMJmQN7elfr7CEt4heuBK74JE3CkeJahyVHTSL/s320/IMG_E7313.JPG" width="168" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></span></div><div style="text-align: justify;"><span style="color: #666666;"><div>スパゲッティ・アッラ・パンテスカ(パンテッレリア島) # 材料と384人分 -スパゲッティ 320 gr -エボ油 - 玉ねぎ1個 - 白ワイン1杯 - ニンニク1片 - アンチョビフィレ(オイル漬け)10枚 - ケイパー大さじ1 - グリーンオリーブ(種抜き)70 gr - プチトマト300 gr - パセリ小枝 - オレガノ小さじ1 - 塩少々 - パン粉大さじ2 .作り方大きめのフライパンにエボ油を中火で熱し、アンチョビフィレを入れて溶けるまで炒める。白ワインを加えて蒸発させる。 </div><div>玉ねぎとニンニクをみじん切りにし、アンチョビと一緒にフライパンに加え、じっくりと焼き色をつける。 皮をむいて半分に切ったプチトマトを加える。オリーブとケーパーをみじん切りにし、みじん切りにしたパセリ、オレガノ、塩少々とともにフライパンに加え、中火で数分加熱する。別のフライパンで、少量のオリーブオイルでパン粉を焼く。</div><div>塩を加えたたっぷりの湯でスパゲッティを茹で、アルデンテになったら水気を切り、必要ならパスタの茹で汁を少々加え、フライパンで混ぜ合わせ .</div><div><br /></div><div><br /></div><div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE2uTcQ7JKH6db_q6McS6e6ibvbFJ2u_6UmkZM5ofNz3a7Dj9dfe29OghjjKOKsFV-Y9osIGNo4Xx0A2l91-wVZ2b0mjLbh_QZM-UEySaRRZYP9sUcsZPLA3r0cq0DEFa5Iaq8ZAvK0iVnFWWP1BuLUmZ2HQm8a1Cf01X2IUigW9Mv-rtw5yHNgMtWyDO/s2048/JMQW5270%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE2uTcQ7JKH6db_q6McS6e6ibvbFJ2u_6UmkZM5ofNz3a7Dj9dfe29OghjjKOKsFV-Y9osIGNo4Xx0A2l91-wVZ2b0mjLbh_QZM-UEySaRRZYP9sUcsZPLA3r0cq0DEFa5Iaq8ZAvK0iVnFWWP1BuLUmZ2HQm8a1Cf01X2IUigW9Mv-rtw5yHNgMtWyDO/s320/JMQW5270%5B1%5D.JPG" width="240" /></a></div><div><span style="color: #666666;">Spaghetti alla Pantesca ( Isola Pantelleria ) # ingredienti e dosi -</span><span style="background-color: white; color: #666666; font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">320 gr di spaghetti</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;"> -Olio Evo -</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">1 cipolla</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">1 bicchiere di vino bianco -</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">1 spicchio di aglio -</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">10 filetti di acciuga sotto'olio-1</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;"> cucchiaio di capperi -</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">70 gr di olive verdi denocciolate -</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">300 gr di pomodorini datterini -</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;"> ciuffo di prezzemolo -</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">1 cucchiaino da caffè di origano -</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">un pizzico di sale -</span><span style="font-family: times, "times new roman", serif; font-size: 16px; text-align: center;">2 cucchiai di pane grattugiato -</span><span style="background-color: white; font-family: times, "times new roman", serif; font-size: 16px; text-align: left;">METHOD-</span><span style="font-family: times, "times new roman", serif; font-size: 16px;">In una ampia padella fate scaldare l'olio evo a fuoco medio, unite i filetti di acciuga e fateli rosolare fino a che non si saranno sciolti. </span><span style="font-family: times, "times new roman", serif; font-size: 16px;">Sfumate con il vino bianco e lasciate evaporare. </span><span style="background-color: white; font-family: times, "times new roman", serif; font-size: 16px;">Tritate finemente la cipolla e l'aglio e uniteli nella padella insieme alle acciughe facendoli rosolare piano piano. Unite i pomodorini dopo averli pelati e tagliati a metà.</span><span style="background-color: white; font-family: times, "times new roman", serif; font-size: 16px;">Fate un trito di olive e capperi e aggiungeteli in padella insieme ad un trito di prezzemolo, all'origano e ad un pizzico di sale, lasciate cuocere per alcuni minuti sempre a fuoco medio.</span><span style="background-color: white; font-family: times, "times new roman", serif; font-size: 16px;">In una padellina a parte fate tostare in un filo d'olio evo il pane grattugiato.</span></div><div><span style="color: #666666;"><div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px;"><span style="font-family: times, "times new roman", serif;">Cuocete gli spaghetti in abbondante acqua salata e scolateli al dente, saltateli in padella aggiungendo un po' di acqua di cottura della pasta, se necessario, un filo di olio e il pane tostato, facendo attenzione che il tutto non si asciughi troppo e servite.</span><span style="font-family: times, "times new roman", serif;">Potete aggiungere il prezzemolo tritato sopra ad ogni porzione.</span></div><div><span style="font-family: times, "times new roman", serif;"><br /></span></div></span></div>***</div><div>Molho de creme de alcachofra # ingredientes e doses -5/6 alcachofras -1 batata cozida - azeite - 1 dente de alho - sal e pimenta -1/2 copo de água - salsa - caldo de legumes - pão ralado PREPARAÇÃO - Aloure um dente de alho numa frigideira com bastante azeite. Adicione meio copo de água e salsa picada. Coloque tudo no liquidificador para misturar: alcachofras, batata cozida e uma concha de caldo. Sirva a sopa quente ou aquecida e acompanhe com croutons.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrS_MMf2eYE4fuhJVRuO1EJX3tfxA4NFdgQ0Nc_7SfLWl_0b_xMIeOjLY1aYUniGSJcc1S3lhchRz8nrkgDhD-ra4ZEi_V5APEMp6eL2jBX_QMYExOPiKhlMkjs42WjhiE0I003Jn2xbdSBlsRVByLlyAz0YOuOtGkdD1AudhRNskaVHlq11xHqNClywCA/s1134/DUPE2403%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1134" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrS_MMf2eYE4fuhJVRuO1EJX3tfxA4NFdgQ0Nc_7SfLWl_0b_xMIeOjLY1aYUniGSJcc1S3lhchRz8nrkgDhD-ra4ZEi_V5APEMp6eL2jBX_QMYExOPiKhlMkjs42WjhiE0I003Jn2xbdSBlsRVByLlyAz0YOuOtGkdD1AudhRNskaVHlq11xHqNClywCA/s320/DUPE2403%5B1%5D.JPG" width="320" /></a></div><br />.</div><div><br /></div><div>Vellutata di carciofi # ingredienti e dosi -<span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.16px; text-align: left;">5/6 carciofi -1</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.16px; text-align: left;"> patata lessa - </span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.16px; text-align: left;">olio d'oliva -</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.16px; text-align: left;"> 1 spicchio d'aglio - </span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.16px; text-align: left;">sale e pepe -</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.16px; text-align: left;">1/2 bicchiere d'acqua -</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.16px; text-align: left;">prezzemolo-</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.16px; text-align: left;">brodo vegetale-</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.16px; text-align: left;">crostini di pane .METHOD-</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 11.552px; text-align: left;">Rosolare uno spicchio d'aglio in padella con abbondante olio.</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 11.552px; text-align: left;">Aggiungere i carciofi puliti e tagliati finemente. Lasciare andare qualche minuto e aggiustare di pepe e sale.</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 11.552px; text-align: left;">Allungare con mezzo bicchiere d'acqua e completare con prezzemolo tritato.</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 11.552px; text-align: left;">Mettere tutto in mixer a frullare: carciofi, patata lessa e un mestolo di brodo.</span><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 11.552px; text-align: left;">Servire la vellutata calda o riscaldata e accompagnarla con crostini di pane.</span></div><div><br /></div><div><br /></div><div>****</div></span></div><div style="text-align: justify;"><span style="color: #666666;">Baccalà e patate # ingredienti e dosi - </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px; text-align: start;">600 gr di baccalà a pezzi - </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px; text-align: start;"> 3/4 patate - 8/10</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px; text-align: start;"> pugno di olive nere - </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px; text-align: start;">3 cucchiai di pinoli (metà interi e metà tritati) - </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px; text-align: start;">2 cucchiai di prezzemolo tritato -</span></div><div style="text-align: justify;"><span style="color: #666666;"><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: black; font-size: 13.2px; text-align: start;">2 acciughe sotto sale - </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: black; font-size: 13.2px; text-align: start;">1 bicchiere di brodo vegetale .METHOD-</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: black; font-size: 13.2px; text-align: start;">Scaldare in un tegame olio, le acciughe (lavate e diliscate), due spicchi d'aglio e unirvi il baccalà. Dopo 10 minuti aggiugere i pinoli tritati, e sfumare con qualche cucchiaio di vino bianco. Far evaporareil vino, quindi unire i pinoli interi, le olive e il brodo e lasciar cuocere, con coperchio, per circa 25 minuti, aggiungendo eventualmente altro brodo.</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: black; font-size: 13.2px; text-align: start;">Intanto: lessare a parte le patate tagliate a pezzetti (per circa 15 minuti), quindi sgocciolarle e unirle al baccalà e cuocere ancora 4/5 minuti. Salare e pepare, anche se le acciughe danno parecchio sapore, quindi fate voi , </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: black; font-size: 13.2px; text-align: start;">Spolverizzare con prezzemolo tritato a piacere.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPZP4_W6S0jcipbi8JQmRo664EIaieyjYLMGi9jVe2Bceu5x7caF7bPyF1G6DPRYwR_Yhx3zhCo28_qRo17otSvfG4ztFz5KUP18kHxYv6OafoQKMG4xtDV5q9lkvCRPjDlOH-MTPYiQeDkVTGRBfiSAyH761xuoTngvB_SVUQKJ_ITzL3e0hVzIZ0NuN/s1340/RNEU1190%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1340" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPZP4_W6S0jcipbi8JQmRo664EIaieyjYLMGi9jVe2Bceu5x7caF7bPyF1G6DPRYwR_Yhx3zhCo28_qRo17otSvfG4ztFz5KUP18kHxYv6OafoQKMG4xtDV5q9lkvCRPjDlOH-MTPYiQeDkVTGRBfiSAyH761xuoTngvB_SVUQKJ_ITzL3e0hVzIZ0NuN/s320/RNEU1190%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></span></div><div style="text-align: justify;"><span style="color: #666666;"><br /></span></div><div style="text-align: justify;"><span style="color: #666666;"> ****</span></div><div style="text-align: justify;">Patate Duchessa # ingredienti e dosi -<span face="verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">500 gr di patate lesse - </span><span face="verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">60 gr di tuorli (circa 4) -</span></div><div style="text-align: justify;"><span><div style="background-color: white;"><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;">50 gr di burro-60/80</span><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;"> gr di parmigiano grattugiato -</span><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;"> noce moscata</span><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;">q.b. di sale- poco</span><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;"> di pepe .METHOD-</span><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;">Lessare le patate. Pelarle da calde raccogliendo la purea in una ciotola e pesarle. Unire i fiocchetti di</span><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;"> <i>BURRO</i></span><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;"> </span><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;">e il parmigiano. Grattare la noce moscata e regolare di sale e di pepe, assaggiare e poi unire i tuorli. Si deve ottenere un impasto lavorabile col sac à poche ma sodo tanto da poter creare delle forme a mano. Mescolare solo quanto basta, per poco tempo, per evitare che l'impasto diventi colloso.</span><span face="verdana, sans-serif" style="color: #222222;"><span style="font-size: 13.2px;">Imburrare una teglie in alluminio con burro fuso. Riempire il composto in un sac à poche con bocchetta rigata o a stella (io preferisco quella a stella). Modellare quindi delle forme piuttosto piene facendo 3 giri in altezza. Pennellare molto delicatamente facendo cadere delle gocce di tuorlo sbattuto sopra le patate. Insaporire con ancora un pizzichino di sale e una grattatina di pepe bianco. Cuocere in forno, ventilato, a 210-220°C fino a gratinatura. Una volta tiepide staccarle dalla teglia e servire.</span></span><div class="separator" style="clear: both; color: #222222; font-family: verdana, sans-serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C-EE_RevfgIa5og9_mv4-ZPOaW9JBiGwlYWcvJEw03kymkmv5nRh2bOIrPpkdRmOY5SdV3Q1mBHgeh1givh9N8ptQ9GUhv8VY5EDlJPZEg1Vu1kunckv2dhBWgXNbeTbkX5wkZqGuIHfly6n1LjtkM1nwsG_v9rocZEOhWwJxWb6YdWwTtga1pHPSyW4/s1705/IMG_E7245%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1705" data-original-width="1329" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C-EE_RevfgIa5og9_mv4-ZPOaW9JBiGwlYWcvJEw03kymkmv5nRh2bOIrPpkdRmOY5SdV3Q1mBHgeh1givh9N8ptQ9GUhv8VY5EDlJPZEg1Vu1kunckv2dhBWgXNbeTbkX5wkZqGuIHfly6n1LjtkM1nwsG_v9rocZEOhWwJxWb6YdWwTtga1pHPSyW4/s320/IMG_E7245%5B1%5D.JPG" width="249" /></a></div><br /><div><span face="verdana, sans-serif" style="color: #222222;"><span style="font-size: 13.2px;">Pommes de terre Duchesse # ingrédients et doses -500 gr de pommes de terre bouillies - 60 gr de jaunes d'oeufs (environ 4) -</span></span><span face="verdana, sans-serif" style="color: #222222; font-size: 13.2px;">50 gr de beurre - 60/80 gr de parmesan râpé - noix de muscade - une pincée de sel - un peu de poivre. MÉTHODE - Faire bouillir les pommes de terre. Les éplucher encore chaudes, recueillir la purée dans un saladier et la peser. Ajouter les flocons de beurre et le parmesan. Ajouter la noix de muscade et ajuster le sel et le poivre, goûter et ajouter les jaunes d'œufs. Le mélange doit pouvoir être travaillé à la poche à douille, mais être suffisamment ferme pour que l'on puisse lui donner des formes à la main. Ne remuez que brièvement pour éviter que le mélange ne devienne collant. Graissez un moule à pâtisserie en aluminium avec du beurre fondu. Graisser un moule en aluminium avec du beurre fondu. Remplir le mélange dans une poche à douille munie d'un embout nervuré ou étoilé (je préfère l'embout étoilé). Façonner ensuite des formes assez pleines en faisant 3 ronds de hauteur. Badigeonner très délicatement en faisant tomber quelques gouttes de jaune d'œuf battu sur les pommes de terre. Assaisonner d'une pincée de sel et d'une pincée de poivre blanc. Cuire au four ventilé à 210-220°C jusqu'à ce que les pommes de terre soient gratinées. Une fois tièdes, les retirer de la plaque de cuisson et les servir.</span></div><div><span face="verdana, sans-serif" style="color: #222222;"><span style="font-size: 13.2px;"><br /></span></span></div><div><br /></div></div></span></div><div style="text-align: justify;"><span style="color: #666666;"><br /></span></div><div style="text-align: justify;"><span style="color: #666666;">********</span></div><div style="text-align: justify;"><span style="color: #666666;"><br /></span></div><div style="text-align: justify;"><span style="color: #666666;"><div>Erbazzone # ingredients and doses -500 gr fresh herbs, already peeled -</div><div>400 g spinach (frozen) - 120 gr bacon - 1 clove of garlic - 2 spring onions -</div><div>70 gr Parmesan cheese - 4 tbsp. oil . > For the dough :> 250 gr flour - 70 gr cold lard (OR butter) -1 pinch of salt -80 ml milk - DO THIS - Quickly mix the flour with the other ingredients, and chill in the fridge for at least 30 minutes.Stew the herbs in a pan with a lid using a little oil, add the thawed spinach, season with salt and pepper. Fry the sliced spring onions with the remaining oil, the bacon in small cubes and the garlic.Add the spinach and the chopped herbs with a knife and continue cooking for about 10 minutes.Allow to cool, squeeze very, very well (could be with a potato masher) and add the Parmesan cheese in small flakes.Roll out the pastry into two thin sheets, line a round baking tin with a diameter of 26 cm, pierce the pastry and stuff with the filling, close with an even thinner sheet and form a string all around. Pierce the top sheet with a toothpick and brush with oil.Bake in a hot oven at 180°C pizza function, keeping it on the lower part of the oven for 20 minutes, then move it to the middle and change function to ventilated with the grill for about 10 minutes.</div><div>Allow to cool a little before serving... warm it is delicious!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJBkfu7BuX_BcxGI6Z8RPU9MNTg5RDdriZdlZ2jc6ErrtHTi93S39w-vf_tRihq3SpSFMlKIQRFvvSnWH5TldVVrZO-7E7ZAoZ23C7R9CpNMEA6jko3E7M6_vUW1lvGqfJrzoUjgsrKKtsJ8aIw1DKocuhaEdeRADY2pbebeKJ42Yadv1Gh-bXqd1Y9iB/s1765/IMG_E6860%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1765" data-original-width="1422" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJBkfu7BuX_BcxGI6Z8RPU9MNTg5RDdriZdlZ2jc6ErrtHTi93S39w-vf_tRihq3SpSFMlKIQRFvvSnWH5TldVVrZO-7E7ZAoZ23C7R9CpNMEA6jko3E7M6_vUW1lvGqfJrzoUjgsrKKtsJ8aIw1DKocuhaEdeRADY2pbebeKJ42Yadv1Gh-bXqd1Y9iB/s320/IMG_E6860%5B1%5D.JPG" width="258" /></a></div><br />Spaghetti puttanesca # ingredienti e dosi -<b style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Spaghetti 500 gr - </b><b style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Peeled tomatoes (tomato pulp) 1 kg -</b><b style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Capers 4 tablespoons - </b><b style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Anchovies 10 -</b><b style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Black olives 150 gr -</b><b style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Garlic 3 cloves -</b><b style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> Parsley -</b><b style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Chili pepper .METHOD( FATE COSI )-</b><span style="background-color: rgba(255, 255, 255, 0); color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">A pasta that reminds me so much the period of high school is just this: Puttanesca Pasta . I went crazy, I loved his taste spicy, decisive, diluted by olives. If I remember correctly after the carbonara was the pasta . I prepared more in that period. The ingredients are always very simple and easy to find in the pantry, after all we all have some anchovies or capers in the fridge, not to mention the olives or peeled tomatoes. Its origins are very particular, it seems that in the closed houses used this dish to attract more customers, what about ... when they say take the man by the throat!</span></div><div><div style="background-color: white; color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">Clean the garlic, remove the peel and the inner core. Let it brown with olive oil along with anchovies and al chilli just begins to brown remove it from the heat.</span><span style="background-color: rgba(255, 255, 255, 0);">Pour the capers and olives over high heat and fry for a few minutes. </span><span style="background-color: rgba(255, 255, 255, 0);">Pour the tomato pulp .</span><span style="background-color: rgba(255, 255, 255, 0);">Cook the Puttanesca for 30 minutes over a moderate flame, always taste, if it seems salty poured a little sugar, which will dampen the acidity of the tomato.</span><span style="background-color: rgba(255, 255, 255, 0);">Boil the water and pour the spaghetti. </span><span style="background-color: rgba(255, 255, 255, 0);"> advise you to drain them a few minutes earlier than the cooking time and to sauté them in the pan on a high flame with the puttanesca sauce and with a large ladle of cooking water. </span><span style="background-color: rgba(255, 255, 255, 0);">Once sautéed, you can put the minced parsley. Your puttanesca is ready to taste, I recommend you wear a nice t-shirt from home .</span></div><div style="background-color: white; color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgij7Wm4QPAkzAn51NGgRkRwLh7imkBlROpRJlKXXvJ92HscmyA5RVJLrcN8sdNbiImGpSF7KmQfnVJ7ftGZkTv59pGVF7p5-6A7LojuxDJiyjsjsCK19MulUeruAyquX4ADQfmi_r3f4yMpt6D4J_E75vuFGqn34HtVpzulyD9xvSf_FVSkg_mxJUDBPB9/s1271/AOJH0484%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1264" data-original-width="1271" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgij7Wm4QPAkzAn51NGgRkRwLh7imkBlROpRJlKXXvJ92HscmyA5RVJLrcN8sdNbiImGpSF7KmQfnVJ7ftGZkTv59pGVF7p5-6A7LojuxDJiyjsjsCK19MulUeruAyquX4ADQfmi_r3f4yMpt6D4J_E75vuFGqn34HtVpzulyD9xvSf_FVSkg_mxJUDBPB9/s320/AOJH0484%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div></div><div><span style="background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;"><br /></span></div><div><br /></div></span></div><div style="text-align: justify;"><span style="color: #666666;"><br /></span></div><div style="text-align: justify;"><span style="color: #666666;"><br /></span></div><div style="text-align: justify;"><span style="color: #666666;"> ++++++</span></div><div style="text-align: justify;"><span style="color: #666666;"><div>Spaghetti dengan soffritto Neapolitan # bahan dan takaran - 250/300 gr spaghetti (atau pasta sesuka Anda) - 1,5 Kg jeroan babi - 6 sendok pasta tomat - 800 gr bubur tomat -</div><div>1/2 gelas anggur merah -6 sendok minyak zaitun extra-virgin -150 gr lemak babi (atau minyak zaitun extra-virgin) -3 buah cabai besar -5 lembar daun salam -1 tangkai rosemary -</div><div>LAKUKAN INI >Bersihkan dan cuci jeroan ayam itik hingga bersih. Potong dadu dan rendam selama sekitar dua jam dalam air dingin. Ganti air sesering mungkin jika warnanya sudah berubah oleh darah daging. Sebelum dimasukkan ke dalam panci, bilas hingga bersih sampai darahnya hilang. Dalam wajan yang sangat besar dan tinggi, panaskan minyak dan lemak babi, lalu masukkan jeroan ayam itik dan kecokelatan dengan api yang cukup besar. Tambahkan pasta tomat yang diencerkan dengan sedikit air hangat dan anggur merah, lalu haluskan tomat, daun salam, rosemary, cabai dan garam. Kecilkan api dan masak selama sekitar 5 menit. Tambahkan 2 gelas air dan lanjutkan memasak setidaknya selama dua jam dengan api kecil, aduk sesekali agar tidak lengket di dasar.</div><div>Saat tumisan sudah siap, masak pasta aldente dan setelah ditiriskan, bumbui dengan saus.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2zzsdxfBT0xipD9UarJYI2NFXmw26xWXXMYWusvBmt1DQjkXbEnUClGicjUHQdyIaoCgEt9Umty2TzAn1bbvuaohPBVAV0Ea2-XjmokWZ1zSm22MR7ZCYcftmGyWv16t6M06z-P17eBP0EU6BKy67w__IUOsc-mB39qxQYvvBeBxogH8lDPhpwWBQXoO/s1477/IMG_E6648%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1477" data-original-width="1375" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2zzsdxfBT0xipD9UarJYI2NFXmw26xWXXMYWusvBmt1DQjkXbEnUClGicjUHQdyIaoCgEt9Umty2TzAn1bbvuaohPBVAV0Ea2-XjmokWZ1zSm22MR7ZCYcftmGyWv16t6M06z-P17eBP0EU6BKy67w__IUOsc-mB39qxQYvvBeBxogH8lDPhpwWBQXoO/s320/IMG_E6648%5B1%5D.JPG" width="298" /></a></div><br /><br /></div></span></div><div style="text-align: justify;"><span style="color: #666666;"><br /></span></div><div style="text-align: justify;"><span style="color: #666666;"><br /></span></div><div style="text-align: justify;"><span style="color: #666666;">***</span></div><div style="text-align: justify;"><span style="color: #666666;">Lasagna con polpette # ingredienti e dosi -</span>500 di lasagne ( quelle pronte ) -500 gr di fior di latte -</div><div><div style="text-align: justify;"><span style="color: #666666;"><span style="color: black;">300 gr di ricotta -</span><span style="color: black;">100 gr di parmigiano -</span><span style="color: black;">olio di oliva .></span><span style="color: black;">Ragù napoletano ( è in questa pagina del mio blog ) più fate delle piccole polpettine .</span><span style="color: black;">Preparate in anticipo sia il ragù, fatene tanto, sia le polpettine, anche queste fatene tante ; </span><span style="color: black;">Cuocete le lasagne in acqua salata, scolatele e mettetele ad asciugare stese e distanti una dall'altra su una tovaglia pulita.</span><span style="color: black;">Nel frattempo in un grosso recipiente unite la ricotta, il fiordilatte a pezzetti, le polpettine e qualche mestolo di ragù.</span><span style="color: black;">Prendete una teglia rettangolare o quadrata, versate un filo d'olio d'oliva, un bel pò di ragù e coprite con uno strato di lasagna facendo sovrapporre i bordi,a questo punto ricoprite con uno strato di "ripieno", ancora ragù e il parmigiano.</span><span style="color: black;">Fate un altro strato di lasagne, ripieno e continuate fino a finire tutto, ovviamente terminate con le lasagne che ricoprirete con il ragù e tanto parmigiano, che farà una bella crosticina.</span><span style="color: black;">Cuocete a 180° per circa 30 minuti.</span><span style="color: black;"> Non mettete la mozzarella di bufala perchè contiene troppo latte, in realtà anche il fiordilatte sarebbe meglio tenerlo almeno un giorno in frigo.</span></span></div><div style="text-align: justify;">*****consil du chefAdrianoMennillo_ al posto delle salsicce , fate le polpettine ( vedi my photos ).<br /><span style="color: #666666;"><span style="color: black;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYqgB6YGiQwvlj_49pDHAuR4SdiYvfPTZW32EvlNpl1HkjxTTZgUr0aTPuhZjSAwTY7Mp2UkB957HVjARoPDlu7GwSlUsH6YzBbZyHmBLrMrcbCFNj4wh9xJBawAM8R0Z1jkZSuhLxucrlGIqOhZjFcpJP1eygbJZJNd5bsOxx0Nn4gm0yktn1xaoTb-0/s1751/IMG_E6647%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1751" data-original-width="1169" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYqgB6YGiQwvlj_49pDHAuR4SdiYvfPTZW32EvlNpl1HkjxTTZgUr0aTPuhZjSAwTY7Mp2UkB957HVjARoPDlu7GwSlUsH6YzBbZyHmBLrMrcbCFNj4wh9xJBawAM8R0Z1jkZSuhLxucrlGIqOhZjFcpJP1eygbJZJNd5bsOxx0Nn4gm0yktn1xaoTb-0/s320/IMG_E6647%5B1%5D.JPG" width="214" /></a></div><div>Lasagna with meatballs # ingredients and doses -500 of lasagna ( the ready-made ones ) -500 gr of fior di latte -300 gr ricotta cheese -100 gr parmesan cheese -olive oil .>Napolitan meat sauce ( it is on this page of my blog ) plus make small meatballs . Prepare in advance both the meat sauce, make lots of it, and the small meatballs, also make lots of them ; Cook the lasagna in salted water, drain it and put it to dry spread out and apart from each other on a clean tablecloth.Meanwhile, in a large bowl combine the ricotta, chopped fiordilatte, small meatballs and a few ladles of meat sauce. Take a rectangular or square baking dish, pour in a drizzle of olive oil, quite a bit of meat sauce and cover with a layer of lasagna making the edges overlap.At this point, cover with a layer of "stuffing," more meat sauce and the parmesan.Make another layer of lasagna, stuffing and continue until you finish everything, of course finish with the lasagna that you will cover with the meat sauce and lots of parmesan, which will make a nice crust.Bake at 180° for about 30 minutes. Do not put buffalo mozzarella because it contains too much milk, actually even fiordilatte would be better to keep it at least a day in the refrigerator.</div><div>*****consil du chefAdrianoMennillo_ instead of sausages , make patties ( see my photos ).</div></span><div><br /></div></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /> ***********</div><div>1) Soup TOM YUM ( zuppa di gamberetti in agrodolce ) # ingredienti e dosi - <span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">1 ½</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">tazza </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">d'acqua - </span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">bastoncino </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">di lemongrass tagliato in pezzi lunghi 2 cm - </span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">3</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">fette </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">di galanga fresco</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7; outline: 0px;">se non trovi del galanga puoi utilizzare lo zenzero - </span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">1/3</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">cucchiaini </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">di pasta Tom Yum</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7; outline: 0px;">a seconda della piccantezza desiderata - </span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">½</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">tazza</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">di crema di cocco - </span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">3/4</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">gamberetti freschi</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7; outline: 0px;">tagliati sul retro o 3/ 4 filetti di quorn -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">½</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">cipolla tritata -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">1/3</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">peperoncini</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7; outline: 0px;">a seconda della piccantezza desiderata -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">pomodoro tagliato in pezzi da 1 cm -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">piccolo lime</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7; outline: 0px;">solo succo -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">cucchiaio </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">di salsa di pesce -</span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">foglie di coriandolo</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7; outline: 0px;">a piacere -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">cipollotto tritato -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">3</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; outline: 0px;">foglie di lime-kaffir .FATE COSI -</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">Portare ad ebollizione in una padella l’acqua con lemongrass, galanga e pasta Tom Yum.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">Aggiungere la crema di cocco e la cipolla tritata e far cuocere a fuoco lento per 3 minuti.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">Aggiungere i gamberetti oppure il quorn, portare nuovamente ad ebollizione e continuare la cottura fino a quando i gamberetti prendono un colore rosa.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">Aggiungere il peperoncino, il pomodoro, il succo di lime e la salsa di pesce e continuare la cottura per un altro minuto.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">Spegnere il fuoco ed aggiungere foglie di coriandolo, cipollotto tritato e foglie di kaffir-lime.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">Mescolare bene il tutto e servire .</span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333;"><span style="background-color: white;">2) Soup TOM YUM ( gamberetti ) # ingredienti e dosi -</span></span><strong style="color: white; font-family: Arial, Verdana, Tahoma; font-size: 15px; margin: 0px; padding: 0px;">L</strong><span style="background-color: white; color: #222222; font-family: georgia, "times new roman", serif; font-size: 13.2px; text-align: justify;">Tom Yum è probabilmente la più famosa delle tante zuppe thailandesi ed è popolare non solo in Thailandia, ma nei ristoranti tailandesi in tutto il mondo. Si tratta di una minestra chiara e acida aromatizzata con citronella profumato, radice di galanga fresca e foglie di combava. Questa potente miscela di erbe è ben noto per le sue proprietà medicinali.</span></div><div class="post-body entry-content" id="post-body-4779919156610820278" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 490px;"><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">La citronella può contribuire ad alleviare eccesso di gas nello stomaco o nell'intestino, aumentare la secrezione di urina, ridurre il calore nel corpo e prevenire la diffusione di alcuni tipi di batteri.</span></span><span style="font-family: georgia, "times new roman", serif;">Il peperoncino è usato come medicina per la tosse. È utile per il sistema respiratorio, la circolazione del sangue e il cuore.</span><span style="font-family: georgia, "times new roman", serif;">Il lime aiuta a prevenire tosse, influenza e lo scorbuto.</span><span style="font-family: georgia, "times new roman", serif;">La combava è usata per profumare il cibo. Il suo succo può curare la tosse, la forfora e alcuni tipi di mal di stomaco.</span><span style="font-family: georgia, "times new roman", serif;">Il Tom Yum Goong è il più noto varietà di Tom Yum e si avvale di gamberetti (in thailandese: goong o kung) come ingrediente principale del piatto.</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;"><b># ingredienti e dosi :</b></span></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: georgia, "times new roman", serif;">1 litro di acqua</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">10 gamberetti grandi<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">1 tazza di funghi<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">1 gambo di citronella tritata<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">2 foglie di combava<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">1 cucchiaio di foglie di coriandolo tritate<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">1/2 cucchiaino di peperoncino macinato<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;"> (la quantità può essere regolata in base alla propria preferenza)<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">1/2 cucchiaino di sale<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">2 cucchiai di succo di lime<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: georgia, "times new roman", serif;">2 cucchiai di salsa di pesce<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;">>FATE COSI ( METHOD )-<span style="font-family: georgia, "times new roman", serif;">Versare l'acqua in una pentola, aggiungere le citronella e le foglie di combava e riscaldare.</span><span style="font-family: georgia, "times new roman", serif;"> Aggiungere i gamberetti quando l'acqua bolle e coprire la pentola.</span><span style="font-family: georgia, "times new roman", serif;"> Attendere 3 minuti prima di aggiungere i funghi e il sale.</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;"> Lasciare cuocere per qualche minuto. Poi togliere dal fuoco.<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="IT"><span style="font-family: georgia, "times new roman", serif;">Condire con salsa di pesce, succo di lime e peperoncino macinato.</span></span><span style="font-family: georgia, "times new roman", serif;"> Mettere le foglie di coriandolo tritato nel piatto prima di servire.,sevire con riso cotto a vapore ( a piacere ).,vedi mia foto 2019.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYghEtgUwSmsV9-nS6fMmljWFLRJgj_sTsDFAmcudI3W-lI-qDFVk1yhuk_ntl44fhPLmw3_kpMxMqjp2w6KW2ZtUrpgs9nq8mz2LZzeCiUZu2l2xRBqjAQYQ6g36FW0e0aZlOF0nJEesG4oHBhjEpINP7L_nnPL91LH4zHj266UtM2KFec_0n4i3CuaU7/s1526/ITBX8442%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1230" data-original-width="1526" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYghEtgUwSmsV9-nS6fMmljWFLRJgj_sTsDFAmcudI3W-lI-qDFVk1yhuk_ntl44fhPLmw3_kpMxMqjp2w6KW2ZtUrpgs9nq8mz2LZzeCiUZu2l2xRBqjAQYQ6g36FW0e0aZlOF0nJEesG4oHBhjEpINP7L_nnPL91LH4zHj266UtM2KFec_0n4i3CuaU7/s320/ITBX8442%5B1%5D.JPG" width="320" /></a></div><br /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif">2) Soupe TOM YUM (crevettes) # ingrédients et portions -Tom Yum est probablement la plus célèbre des nombreuses soupes thaïlandaises et est populaire non seulement en Thaïlande, mais aussi dans les restaurants thaïlandais du monde entier. Il s'agit d'une soupe claire et aigre, aromatisée à la citronnelle parfumée, à la racine de galanga fraîche et aux feuilles de combava. Ce puissant mélange d'herbes est bien connu pour ses propriétés médicinales.</span></span></div><div class="MsoNormal" style="text-align: justify;"><div class="MsoNormal">La citronnelle peut aider à soulager l'excès de gaz dans l'estomac ou les intestins, augmenter la sécrétion d'urine, réduire la chaleur corporelle et prévenir la propagation de certains types de bactéries. Il est utile pour le système respiratoire, la circulation sanguine et le cœur.Le citron vert aide à prévenir la toux, la grippe et le scorbut.Le combava est utilisé pour parfumer les aliments. Tom Yum Goong est la variété la plus connue de Tom Yum et utilise les crevettes (en thaï : goong ou kung) comme ingrédient principal du plat.</div><div class="MsoNormal"># Ingrédients et portions : >> </div><div class="MsoNormal">1 litre d'eau</div><div class="MsoNormal">10 grosses crevettes</div><div class="MsoNormal">1 tasse de champignons</div><div class="MsoNormal">1 tige de citronnelle hachée</div><div class="MsoNormal">2 feuilles de combava</div><div class="MsoNormal">1 cuillère à soupe de feuilles de coriandre hachées</div><div class="MsoNormal">1/2 cuillère à café de piment moulu</div><div class="MsoNormal"> (la quantité peut être ajustée en fonction de vos préférences)</div><div class="MsoNormal">1/2 cuillère à café de sel</div><div class="MsoNormal">2 cuillères à soupe de jus de citron vert</div><div class="MsoNormal">2 cuillères à soupe de sauce de poisson</div><div class="MsoNormal">>Versez l'eau dans une casserole, ajoutez la citronnelle et les feuilles de combava et faites chauffer. Ajoutez les crevettes lorsque l'eau bout et couvrez la marmite. Attendez 3 minutes avant d'ajouter les champignons et le sel.</div><div class="MsoNormal"> Laisser cuire quelques minutes. Retirer ensuite du feu.</div><div class="MsoNormal">Assaisonner avec la sauce de poisson, le jus de citron vert et le piment moulu. Déposer des feuilles de coriandre hachées sur l'assiette avant de servir, accompagner de riz cuit à la vapeur ( selon le goût ).voir ma photo 2019 .</div></div><br /><div style="clear: both;"></div></div><div class="post-body entry-content" id="post-body-4779919156610820278" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 490px;"> *******</div><div class="post-body entry-content" id="post-body-4779919156610820278" itemprop="description articleBody" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 490px;"><span style="color: #222222;">Arancini di riso # ingredienti e dosi per 13/16 arancini -</span><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Riso gr 500 (not parboilled) -</i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Zafferano 1or2 bustina - </i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Caciocavallo grattugiato gr 50 - </i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Caciocavallo fresco gr 200 - </i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Farina 00 gr 200 -</i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Acqua q.b - </i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Pangrattato -</i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Olio di semi di arachidi (</i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Friggitrice oppure pentola a bordi alti ).Per il sugo</i><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: large; text-align: center;"><span style="color: #cc0000;"> :</span></span><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Polpa di vitello tritata o a pezzetti (muscolo) gr 500 -</i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Cipolla 1/Sedano e Carota un paio di tocchetti - </i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Piselli cotti gr 100 (facoltativo) -</i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Concentrato di pomodoro 2 cucchiaio -</i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Vino (preferito Marsala) -</i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large; text-align: center;">Olio Evo/Sale .FATE COSI >></i><i style="color: #4c1130; font-family: Lora, serif; font-size: large;">In un tegame, fare appassire la cipolla, il sedano e la carota tritati, con l'olio.</i><i style="background-color: #fffdfb; color: #4c1130; font-family: Lora, serif; font-size: large;">Unire la carne e farla rosolare, bagnarla con una spruzzata di vino e far evaporare.</i><i style="color: #4c1130; font-family: Lora, serif; font-size: large;">Aggiungere i piselli ( se si preferiscono) e farli insaporire per qualche minuto.</i></div><div class="post-body entry-content" id="post-body-4779919156610820278" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 490px;"><div style="background-color: #fffdfb; color: black; font-family: Lora, serif; font-size: 16px;"><span face=""trebuchet ms" , sans-serif" style="font-size: large;"><span style="color: #4c1130;"><i>Aggiungere il concentrato di pomodoro e l'acqua e, appena inizia il bollore, abbassare la fiamma e fare cuocere, per almeno un'ora, con coperchio, </i></span><i style="color: #4c1130;">(Il sugo dovrà risultare molto denso e cremoso).</i></span><i style="font-size: large;"><span style="color: #4c1130;">A fine cottura a</span></i><i style="color: #4c1130; font-size: large;">ggiungere i piselli ( se si preferiscono</i><i style="color: #4c1130; font-size: large;">),</i><i style="font-size: large;"><span style="color: #4c1130;"> salare, aggiungere un pò di zucchero e fare raffreddare totalmente.</span></i><i style="color: #4c1130; font-size: large;">Lessare il riso in circa l 1,2 di acqua (per una cottura di 15 minuti),mescolando spesso per evitare che si attacchi sul fondo</i><i style="color: #4c1130; font-size: x-large;">.La giusta quantità di acqua serve ad avere un composto di riso e amido ottimale per l'assemblaggio dell'arancino.</i><span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>A fine cottura, aggiungere lo zafferano sciolto in un goccio d'acqua, qualche cucchiaio di sugo, il caciocavallo grattugiato e fare raffreddare totalmente.</i></span><i style="color: #4c1130; font-size: large;">Consiglio di preparare sia il riso che il sugo con anticipo, possibilmente il giorno prima.</i><i style="color: #4c1130; font-size: large;">Trascorso il tempo di raffreddamento, prelevare con la mano la quantità adatta alla grandezza della mano stessa, pressare sul palmo formando un incavo, riempire </i><i style="color: #4c1130; font-size: large;">la cavità con carne, eventuali piselli, sugo e un tocchetto di formaggio.</i><i style="color: #4c1130; font-size: large;">Chiudere il riso sul ripieno, aggiungendone altro se necessario, dare la forma preferita e man mano appoggiarli su di un vassoio.</i><i style="color: #4c1130; font-size: large;">Preparare la pastella aggiungendo acqua, poco per volta, alla farina e sbattere bene per evitare la formazione di grumi... dovrà risultare liscia e di consistenza liquida/cremosa.</i><i style="color: #4c1130; font-size: large;">A questo punto passare gli arancini prima nella pastella e dopo nel pangrattato cercando di compattarli.</i><i style="color: #4c1130; font-size: large;">Dopo aver impanato tutti gli arancini, friggerli in olio profondo bollente, fino a doratura.</i><i style="color: #4c1130; font-size: large;">Appoggiare, man mano, gli arancini su carta assorbente, per far loro perdere l'eccesso di olio di frittura, e consumare.</i></div><div style="background-color: #fffdfb; color: black; font-family: Lora, serif; font-size: 16px;"><i style="color: #4c1130; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9z2yl5NtFPmfBBBgbWEjTvK58eMoOTAR6NwzIbst1xyOM_2VdTQOTGaIOmoMV0lw-0o0whCENTCtFiVrfbrplYGwM-tp6ktDY1WqBwguiucLIdyF1h58UNZQRoKsxrAiwIZong9K9Lt4vI_pXlGoznjpyWMzzJrYSiO0k6q17BOYZkBa5NwCvIyX__RH/s1746/GSTP0945%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1259" data-original-width="1746" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9z2yl5NtFPmfBBBgbWEjTvK58eMoOTAR6NwzIbst1xyOM_2VdTQOTGaIOmoMV0lw-0o0whCENTCtFiVrfbrplYGwM-tp6ktDY1WqBwguiucLIdyF1h58UNZQRoKsxrAiwIZong9K9Lt4vI_pXlGoznjpyWMzzJrYSiO0k6q17BOYZkBa5NwCvIyX__RH/s320/GSTP0945%5B1%5D.JPG" width="320" /></a></div><br /></i><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">Bola nasi ( Arancini di riso ) # bahan dan jumlah untuk 13/16 arancini -Beras gr 500 (tidak setengah matang) -Kunyit 1 atau 2 sachet -Keju caciocavallo parut gr 50 -Keju caciocavallo segar gr 200 -Tepung 00 gr 200 -Air q.b -Tepung roti -Minyak kacang (penggorengan atau wajan dengan sisi yang tinggi) b - Remah roti - Minyak kacang tanah (penggorengan atau wajan bersisi tinggi) Untuk saus: Daging sapi muda cincang atau potongan (otot) gr 500 - Bawang bombay 1 / seledri dan wortel beberapa potong - Kacang polong yang sudah dimasak gr 100 (opsional) - Konsentrat tomat 2 sendok makan - Anggur (lebih disukai Marsala) - Minyak zaitun / garam. LAKUKAN INI >>Dalam panci, tumis bawang bombay, seledri dan wortel yang sudah dipotong-potong ke dalam minyak. Tambahkan daging dan kecokelatan, taburi dengan sedikit anggur dan biarkan menguap. Tambahkan kacang polong (jika Anda mau) dan biarkan beraroma selama beberapa menit.</span></div></div><div class="post-body entry-content" id="post-body-4779919156610820278" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 490px;"><div class="post-body entry-content" id="post-body-4779919156610820278" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 490px;">Tambahkan pasta tomat dan air dan, segera setelah mulai mendidih, kecilkan api dan masak, tutupi, setidaknya selama satu jam (saus harus sangat kental dan lembut), di akhir waktu memasak tambahkan kacang polong (jika Anda suka), bumbui dengan garam, tambahkan sedikit gula dan biarkan hingga benar-benar dingin.Rebus beras dalam sekitar 1,2 liter air (untuk waktu memasak 15 menit), aduk terus agar tidak lengket di dasar. </div><div class="post-body entry-content" id="post-body-4779919156610820278" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 490px;">Jumlah air yang tepat diperlukan untuk mendapatkan campuran tepung beras yang optimal untuk membuat arancino.</div><div class="post-body entry-content" id="post-body-4779919156610820278" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 490px;">Di akhir memasak, tambahkan kunyit yang dilarutkan dalam setetes air, beberapa sendok makan saus, parutan keju caciocavallo, dan biarkan hingga benar-benar dingin, saya sarankan untuk menyiapkan nasi dan sausnya terlebih dahulu, mungkin sehari sebelumnya. Setelah waktu pendinginan berlalu, keluarkan secukupnya seukuran tangan, tekan ke telapak tangan hingga membentuk cekungan, isi rongga dengan daging, kacang polong (jika ada), saus, dan sepotong kecil keju, tutup nasi di atas isian, tambahkan lebih banyak jika perlu, bentuk sesuai keinginan dan letakkan di atas nampan. Siapkan adonan dengan menambahkan air, sedikit demi sedikit, ke tepung dan kocok dengan baik untuk mencegah terbentuknya gumpalan ... adonan harus halus dan memiliki konsistensi cair / kental. Sekarang celupkan arancini terlebih dahulu ke dalam adonan dan kemudian ke dalam remah roti, cobalah untuk memadatkannya.</div></div><div class="post-footer" style="background-color: #f9f9f9; border-bottom: 1px solid rgb(238, 238, 238); color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.8px; line-height: 1.6; margin: 20px -2px 0px; padding: 5px 10px;"><div class="post-footer-line post-footer-line-1">**********<br /><div class="post-share-buttons goog-inline-block" style="display: inline-block; margin-right: 0px; margin-top: 0.5em; position: relative; vertical-align: middle;"><a class="goog-inline-block share-button sb-email" href="https://www.blogger.com/share-post.g?blogID=7944964678498645317&postID=4779919156610820278&target=email" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0px 0px; background-repeat: no-repeat; background-size: initial; background: url("/img/share_buttons_20_3.png") 0px 0px no-repeat !important; color: #cc6611; display: inline-block; height: 20px; margin-left: -1px; overflow: hidden; position: relative; text-decoration-line: none; width: 20px;" target="_blank" title="Invia tramite email"><span class="share-button-link-text" style="display: block; text-indent: -9999px;">Invia tramite email</span></a><span class="share-button-link-text" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: -20px 0px; background-repeat: no-repeat; background-size: initial; color: #cc6611; display: block; height: 20px; margin-left: -1px; overflow: hidden; position: relative; text-decoration-line: none; text-indent: -9999px; width: 20px;"><a class="goog-inline-block share-button sb-blog" href="https://www.blogger.com/share-post.g?blogID=7944964678498645317&postID=4779919156610820278&target=blog" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: -20px 0px; background-repeat: no-repeat; background-size: initial; background: url("/img/share_buttons_20_3.png") -20px 0px no-repeat !important; color: #cc6611; display: inline-block; height: 20px; margin-left: -1px; overflow: hidden; position: relative; text-decoration-line: none; width: 20px;" target="_blank" title="Postalo sul blog">Postalo sul blo</a><a class="goog-inline-block share-button sb-facebook" href="https://www.blogger.com/share-post.g?blogID=7944964678498645317&postID=4779919156610820278&target=facebook" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: -60px 0px; background-repeat: no-repeat; background-size: initial; background: url("/img/share_buttons_20_3.png") -60px 0px no-repeat !important; color: #cc6611; display: inline-block; height: 20px; margin-left: -1px; overflow: hidden; position: relative; text-decoration-line: none; width: 20px;" target="_blank" title="Condividi su Facebook">Condividi su Faceboo</a><strong style="background-color: transparent; color: white; font-family: Arial, Verdana, Tahoma; font-size: 15px; margin: 0px; padding: 0px;">a zuppa di gamberetti tailandesi </strong></span></div></div></div><div><div>Gefüllte Artischocken ( Carciofi ripieni ) # Zutaten und Mengenverhältnisse - 6/8 große Artischocken der Sorte Mammola -150 gr Evo-Öl - 50 gr Semmelbrösel - ein Zweig Petersilie - 1 Ei - 1 Zitrone - eine Prise Pfeffer - 1 Glas Wasser - Salz nach Geschmack. Der zarteste Teil der von der Schale befreiten Stängel wird in kleine Stücke geschnitten und in eine Schüssel gegeben. In dieselbe Schüssel geben Sie das Paniermehl, 3 Esslöffel Öl, den gehackten Knoblauch und die Petersilie sowie das Ei und würzen mit Salz und Pfeffer.Mischen Sie alle Zutaten miteinander und füllen Sie die Artischocken, die Sie zuvor von der Zitrone und dem Wasser abgetropft haben, mit der vorbereiteten Füllung mit den Händen. Sobald das Öl zu brutzeln beginnt, ein großes Glas Wasser und einige Körner Doppelsalz hinzugeben. Sobald sie aufkochen, die Hitze reduzieren und etwa 1 Stunde lang kochen, dabei gelegentlich wenden. Sie sollten eine Kruste bilden, vom Herd nehmen und servieren, sie schmecken auch kalt.</div><div>******* CONSIL du chefAdrianoMennillo-Verwenden Sie die Artischockensorte mammola romana, weil sie groß, ohne Dornen und mit wenig inneren Stoppeln ist. Die Garzeiten können je nach Qualität und Größe der Artischocken variieren. Prüfen Sie also, ob die Artischocken früher fertig sind oder ob sie mehr Wasser benötigen, um weiter zu kochen. Meine Großmutter pflegte zu sagen, dass Artischocken in Öl gekocht werden müssen, um gut zu sein, also machen Sie sich keine Sorgen, wenn das Öl sehr viel zu sein scheint.</div><div><br /><div class="separator" style="clear: both; text-align: center;">> carciofi imbottiti > Baccalà arraganato <<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-43uo-GQaPPJxJf3hX0EEHRPgASXP1gNnn1W7mfOAXD1ILx0F0qJoYXiIvk3F3bQ-F0h7vHb_0NaEPvTdSlBH5sqwApFSbug6nqusT3n4ujB5blX4LHbuIvbnVPpjfEalhZo3G6oUSSmmr6GObPJMbZzd0angirSRtlsJojMAVppUthWFNtChqFjJdoM/s1771/QOSW7088%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1499" data-original-width="1771" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-43uo-GQaPPJxJf3hX0EEHRPgASXP1gNnn1W7mfOAXD1ILx0F0qJoYXiIvk3F3bQ-F0h7vHb_0NaEPvTdSlBH5sqwApFSbug6nqusT3n4ujB5blX4LHbuIvbnVPpjfEalhZo3G6oUSSmmr6GObPJMbZzd0angirSRtlsJojMAVppUthWFNtChqFjJdoM/w400-h339/QOSW7088%5B1%5D.JPG" width="400" /></a></div><br />Kabeljau arraganato # Zutaten und Dosierung - 600 gr eingeweichter Stockfisch - 250 gr Semmelbrösel - 80 gr Pinienkerne oder Walnüsse - 80 gr Sultaninen - 200 gr schwarze Oliven - 300 gr Kirsch- oder Datteltomaten - ein halbes Glas Weißwein - einige Lorbeerblätter - reichlich getrockneter Oregano - eine Knoblauchzehe - eine kleine Zwiebel - Petersilie - natives Olivenöl extra - Salz, Pfeffer - Fenchelsamen. TUN SIE DAS - Die Sultaninen zehn Minuten lang in sehr heißem Wasser einweichen, dann eine halbe Stunde lang in lauwarmem Wasser. Den Stockfisch von Haut und Gräten befreien, die Oliven entkernen und in Stücke schneiden, das altbackene Brot zerbröseln und die anderen Zutaten vorbereiten. Brot, Oliven, Pinienkerne, abgetropfte und getrocknete Sultaninen, gehackten Knoblauch und Zwiebel, Petersilie und Fenchel mischen. Mit Salz und Pfeffer würzen. Den Boden einer Auflaufform mit Olivenöl beträufeln und Lorbeerblätter darauf legen. Den Boden der Auflaufform mit der Hälfte des Hackfleischs bedecken, den Kabeljau hineinlegen und den Rand der Auflaufform mit den halbierten Kirschtomaten füllen, wie auf den Fotos gezeigt. Zum Schluss mit der anderen Hälfte des Hackfleischs bedecken und mit Kirschtomaten, Zwiebeln und Lorbeerblatt dekorieren, wie auf den Fotos gezeigt, oder auf eine andere Weise, die Ihrer Fantasie entspricht. Im vorgeheizten Backofen bei 190° eine halbe Stunde lang backen (oder im Kamin, wie es in Molise üblich ist...) und nach den ersten zehn Minuten mit einem halben Glas Weißwein begießen.</div></div><div><br /></div><div><div>********* Consil du chefadrianoMennillo Dieses Rezept lässt sich in einigen Varianten variieren. Das Gericht kann mit Tomaten und einigen 3/4 Kartoffeln angereichert werden. Oder man kann die Walnüsse und/oder Pinienkerne durch Kapern ersetzen. Was den Kabeljau angeht, empfehle ich, ihn bereits eingeweicht zu kaufen, so dass er sofort gekocht werden kann.</div></div><div><br /></div><div>*********</div><div><br /></div><div>Baccalà arraganato a modo mio # ingredienti e dosi -<span face=""Open Sans", sans-serif" style="background-color: white; color: #444444; font-size: 15px;">600 gr di baccalà tenuto in ammollo – 250 gr di mollica di pane – 80 gr di pinoli o noci – 80 gr di uvetta – 200 gr di olive nere – 300 gr di pomodorini datterini or ciliegini – mezzo bicchiere di vino bianco – qualche foglia di alloro- abbondante origano secco -uno spicchio d’aglio – una cipollina prezzemolo – olio extravergine di oliva – sale, pepe – semi di finocchio .FATE COSI -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #444444; font-size: 15px;">Immergere l’uvetta in acqua caldissima per dieci minuti, poi in acqua tiepida per mezz’ora. Pulire il baccalà privandolo della pelle e delle spine, togliete il nocciolo alle olive e tagliarle a pezzetti, sbriciolare il pane raffermo e preparare gli altri ingredienti. Mescolare il pane, le olive, i pinoli, l’uvetta scolata e asciugata, aglio e cipolla tritati, prezzemolo e finocchio. Aggiustare con sale e pepe. Cospargere il fondo di una teglia con l’olio d’oliva e adagiarci delle foglie di alloro. Coprire il fondo della teglia con la metà del trito, sistemare il baccalà e riempire il perimetro della teglia con i pomodorini tagliati a metà, come mostrato dalle foto. Alla fine coprirlo con l’altra metà del trito e ornare con pomodorini, cipolla e alloro, come mostrato in foto, o in un altro modo che la vostra fantasia vi suggerisce. Cuocerlo in forno preriscaldato a 190° per mezz’ora (oppure nel camino come vuole la tradizione molisana…) irrorando con mezzo bicchiere di vino bianco dopo i primi dieci minuti.</span></div><h6 style="background-color: white; border: 0px; box-sizing: border-box; clear: both; font-family: Roboto, sans-serif; font-size: 16px; line-height: 1.3; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: red;">********* Consil du chefadrianoMennillo .</span>Questa ricetta presenta alcune varianti. Il piatto si può arricchire con il pomodoro e con qualche 3/4 patate. Oppure si possono sostituire le noci e/o i pinoli con i capperi. Riguardo al baccalà, vi consiglio di acquistarlo già ammollato, in modo da poterlo cucinare subito.</h6><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRAR_VFrQ2d-bvs9VgZI2Mj7v1mz-H9xCFYr4N29Oy4HZ1lFejfNZ3hjN-Yryw2p2KigO3U0gXSrsiObV-K9gzFA8jIkUJ_nS9ZmYTatGgsTTWIZFOzKjbdY8CgU6gxtSwxDCZ9WmZe5GqYhpLsnEf7zLf_vw8c1fENfakp1C2C_ujxs7K8CKYC1ciR7V/s3264/IMG_0593%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRAR_VFrQ2d-bvs9VgZI2Mj7v1mz-H9xCFYr4N29Oy4HZ1lFejfNZ3hjN-Yryw2p2KigO3U0gXSrsiObV-K9gzFA8jIkUJ_nS9ZmYTatGgsTTWIZFOzKjbdY8CgU6gxtSwxDCZ9WmZe5GqYhpLsnEf7zLf_vw8c1fENfakp1C2C_ujxs7K8CKYC1ciR7V/s320/IMG_0593%5B1%5D.JPG" width="320" /></a></div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222;"><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 13.2px;">Σπαγγέτι alla puttanesca ( ή ζυμαρικά κατά βούληση ) # Υλικά και μερίδες -Σπαγγέτι 500 γρ. - 1 κιλό αποφλοιωμένες ντομάτες ( πολτός ντομάτας ) - Κάπαρη 4 κουταλιές - 10 γαύροι -150 γρ. μαύρες ελιές -Σκόρδο 3 σκελίδες -Πρετσεμόλο -Πιπέρι τσίλι. Καθαρίστε το σκόρδο, αφαιρέστε τη φλούδα και τον εσωτερικό πυρήνα. Μόλις αρχίσει να ροδίζει, το αποσύρετε από τη φωτιά, προσθέτετε την κάππαρη και τις ελιές και τηγανίζετε σε δυνατή φωτιά για λίγα λεπτά. Ρίχνετε τον πολτό ντομάτας και μαγειρεύετε την Puttanesca για 30 λεπτά σε μέτρια φωτιά, δοκιμάζοντας πάντα, αν νομίζετε ότι είναι αλμυρή προσθέστε λίγη ζάχαρη, η οποία θα αμβλύνει την οξύτητα της ντομάτας. Βράζετε το νερό και ρίχνετε μέσα τα σπαγγέτι, σας προτείνω να τα στραγγίζετε λίγα λεπτά πριν από την ώρα μαγειρέματος και να τα σοτάρετε στο τηγάνι σε δυνατή φωτιά με τη σάλτσα Puttanesca και μια γενναιόδωρη κουτάλα νερό μαγειρέματος.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2scDcJ2k6o2GgkajbhWwdCoOG6ZVmyg4I3iL3VLupRq4wvrPLOoUrUi1_JeL1acRn-WYMaSRspRMrrZeNL7mE3mUWY_ZWqPfqiI0TUilNaRs3PuYVDv6yF51Jiv8VOrCF_j3MZQzXyTrgqnqcYtbTjcYWrZl7Orbbw0yn-ulvlS4nlX-2W_zB1j7mQPee/s1149/AKTK5938%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="1149" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2scDcJ2k6o2GgkajbhWwdCoOG6ZVmyg4I3iL3VLupRq4wvrPLOoUrUi1_JeL1acRn-WYMaSRspRMrrZeNL7mE3mUWY_ZWqPfqiI0TUilNaRs3PuYVDv6yF51Jiv8VOrCF_j3MZQzXyTrgqnqcYtbTjcYWrZl7Orbbw0yn-ulvlS4nlX-2W_zB1j7mQPee/s320/AKTK5938%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"> *******</span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 13.2px;"><div>Risotto alla Milanese mit Ossobuco # Zutaten und Portionen Zutaten für 4 Personen, für die Ossobuco :4 Ossobuco ca. 3/4 cm dick :ein wenig Mehl - Fleischbrühe nach Geschmack -50/70 gr Butter -½ Glas trockener Weißwein -1 gehackte Zwiebel -1 Teelöffel Tomatenmark Für die Gramolada: Petersilie nach Geschmack - eine Knoblauchzehe - die Schale von 1 Zitrone, gerieben - Salz und Pfeffer.> Für das Risotto: 320 gr Carnaroli-Reis - 25 gr Butter - Kalbsmark (von den Kalbshaxen) - 1 kleine Zwiebel, gehackt - 1 Gramm Safran oder 2 Päckchen Safran - Fleischbrühe - Salz, Pfeffer - 25 gr Butter und Parmesan zum Aufrahmen - nach Geschmack. b.DO THIS -Vorgehensweise für das Ossobuco; die Haut der Kalbshaxen an mehreren Stellen leicht einschneiden, damit sie sich beim Kochen nicht einrollen, und leicht bemehlen. Die Butter mit dem Öl in einer großen Pfanne erhitzen und, sobald sie brutzelt, die Kalbshaxen hinzufügen. Auf großer Flamme anbraten, bis sie gebräunt sind, dann umdrehen und nach einigen Minuten die gehackte Zwiebel in die Pfanne geben und auf den Fleischstücken verteilen. Mit Salz und Pfeffer würzen und weiterbraten, bis die Zwiebel gebräunt ist und das Fleisch anfängt zu "kleben". Mit dem Wein ablöschen und, sobald er verdunstet ist, das in etwas Wasser verdünnte Konzentrat und eine Kelle heiße Brühe hinzufügen. Die Hitze reduzieren, den Deckel aufsetzen und eine bis anderthalb Stunden weitergaren, bis das Fleisch zart ist und sich vom Knochen zu lösen beginnt. Während dieser Zeit öfters kontrollieren, dass die Sauce nicht zu trocken wird - falls doch, eine halbe Kelle Brühe hinzufügen - und die Kalbshaxen ein paar Mal wenden. Wenn die Kalbshaxen in der gut gebundenen Sauce fertig sind, die Petersilie mit der Zitronenschale und der durch eine Knoblauchpresse gedrückten Knoblauchzehe fein hacken. Das Hackfleisch - die "Gremolada" - in die Pfanne geben. Noch ein paar Minuten ziehen lassen und heiß servieren. >Für das Risotto Die Safranstängel in eine Tasse zerbröseln, mit kochender Brühe aufgießen, mit Folie verschließen. Den Kürbis zerbröseln und in einem Topf mit Butter langsam anbraten. Wenn der Kürbis gut geschmolzen ist, die fein gehackte Zwiebel dazugeben und mindestens 15 Minuten sanft anbraten, ohne dass sie zu sehr bräunt, gegebenenfalls einen Löffel Brühe hinzufügen. In einen anderen Topf den Reis mit etwas Öl geben, ständig rühren, im Öl rösten und würzen, bis sich die Reiskörner heiß anfühlen, den Reis zu den Zwiebeln geben, eine Kelle kochende Brühe hinzufügen. Die Flamme erhöhen, den in der Brühe eingeweichten Safran hinzugeben, die Brühe nach und nach hinzufügen, bis der Reis gar ist. Oft umrühren, vom Herd nehmen und den Risotto mit der restlichen Butter und dem geriebenen Käse mischen, so dass er cremig, gut gebunden und leicht gewellt ist. In eine Servierschüssel geben und zusammen mit den Ossobuchi und der Gramolada servieren.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtwby3u5POjefsqVDkLGOBFjGEk-SKellXomxCJIq-FxBP0y4qCvGj-_mVZ2eMwQJcXKOYfRMIaHU-Hf6WU2EXV0aKaPrAXzWrZ0aRsb_QT3UFN3paSTUh-FADjTcM4T5gX_b25b7CRq9OerZ8f6iH717PP3xHWw3ACyHl8GEZnsBjS2I-y-411iKtsD0I/s1758/IMG_E6573%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1758" data-original-width="1094" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtwby3u5POjefsqVDkLGOBFjGEk-SKellXomxCJIq-FxBP0y4qCvGj-_mVZ2eMwQJcXKOYfRMIaHU-Hf6WU2EXV0aKaPrAXzWrZ0aRsb_QT3UFN3paSTUh-FADjTcM4T5gX_b25b7CRq9OerZ8f6iH717PP3xHWw3ACyHl8GEZnsBjS2I-y-411iKtsD0I/s320/IMG_E6573%5B1%5D.JPG" width="199" /></a></div><br />.</div></span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"> ******</span></div><div style="font-size: 13.2px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><span style="font-size: 13.2px;">Gnocchi con speck e Zafferano # Ingredienti per 4 persone:</span></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">per gli gnocchetti -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">1 kg di patate -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">300 gr di farina-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"> 1 uovo-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">sale.P</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">er il condimento:</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">300 gr di speck tagliato a cubetti -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">200 ml di panna -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">2 bustine di zafferano -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"> noce di burro -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">parmigiano grattugiato -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">pepe .FATE COSI -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">Per prima cosa lavare e lessare le patate con la buccia: pelarle mentre sono ancora calde e passarle nello schiacciapatate. Fare una fontana al centro e versare la farina, l'uovo intero sbattuto e un pizzico di sale: Amalgamare tutto e ricavare tanti piccoli filoncini. Ritagliare i gnocchetti e tenerli da parte. Per il condimento spumeggiare il burro e rosolare lo speck. Aggiungere la panna e lo zafferano. non salare nè(NOT) il condimento nè (NOT)l'acqua dove si fanno lessare gli gnocchetti perchè lo speck e lo zafferano sono molto saporiti. Lessare gli gnocchetti e mano a mano che vengono a galla versarli nel sugo e condirli..Servirli con una bella manciata di parmigiano.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHOZcGiYZtd6gxzaSXjPuBM9VT5LFAAZ0wACGB-kxoiThSlTfL5bxnhCr5E3farO7Xxnt1FNgh5BtZsBpzcKl7hN10oQih1WNviAQyYl40mjpz6TLrK5slgC6YhlI82ieExgu-jIdRI7gPUugop_Kg30U41Me7rwZ1bznDcpLm411wjFih30qpGG5X_Jm/s1482/WWSI6168%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1482" data-original-width="1482" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHOZcGiYZtd6gxzaSXjPuBM9VT5LFAAZ0wACGB-kxoiThSlTfL5bxnhCr5E3farO7Xxnt1FNgh5BtZsBpzcKl7hN10oQih1WNviAQyYl40mjpz6TLrK5slgC6YhlI82ieExgu-jIdRI7gPUugop_Kg30U41Me7rwZ1bznDcpLm411wjFih30qpGG5X_Jm/s320/WWSI6168%5B1%5D.JPG" width="320" /></a></div><br />.</span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"><br /></span></div><div><br /></div><div>Gnocchi mit Speck und Safran # Zutaten für 4 Personen: für die Gnocchi -1 kg Kartoffeln -300 gr Mehl - 1 Ei - Salz Für die Soße: 300 gr gewürfelter Speck -200 ml Sahne -200 Päckchen Safran -Butternüsse -geriebener Parmesankäse -Pfeffer So wird's gemacht -Für die Gnocchi die Kartoffeln waschen und in der Schale kochen: pellen, solange sie noch heiß sind, und durch einen Kartoffelstampfer drücken. In der Mitte eine Vertiefung machen und das Mehl, das ganze verquirlte Ei und eine Prise Salz hineingeben: alles vermengen und viele kleine Laibchen ausstechen. Die Knödel ausstechen und beiseite stellen. Für die Sauce die Butter schmelzen und den Speck anbraten. Weder die Soße noch das Wasser, in dem die Knödel gekocht werden, salzen, denn der Speck und der Safran sind sehr schmackhaft. Die Gnocchetti kochen und sobald sie an die Oberfläche steigen, in die Sauce geben und mit einer großzügigen Handvoll Parmesan würzen.</div><div><br /></div><div><br /></div><div> *****</div><div>Cotoletta di melanzane # ingredienti e dosi per 3/4 persone -<span style="background-color: white; font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">2/3 melanzane tonde - </span><span style="background-color: white; font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">2 uova -</span><span class="Apple-style-span" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 18.4px;">150 gr di prosciutto cotto -</span></span><span style="font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">150 gr di mozzarella -</span><span style="font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">2 cucchiai di parmigiano grattugiato -</span><span style="font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">pangrattato q.b. -</span><span class="Apple-style-span" style="font-family: inherit; font-size: 13.2px; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 18.4px;">farina -</span></span><span style="font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;"> ciuffo di basilico -</span><span style="font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">olio evo -</span><span style="font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">sale e pepe - FATE COSI -</span><span style="font-family: Times New Roman, serif; text-align: justify;"><span style="font-size: 12pt;">Lavate e spuntate le melanzane, tagliatele a fettine di 2 cm di spessore, disponetele in uno scolapasta cosparse di sale e lasciatele spurgare per mezz’ora( 30 minuti ). Trascorso questo tempo sciacquatele e asciugatele bene. Tagliate ogni fetta a metà in parti uguali lasciando unita una estremità. Farcite ogni fetta con prosciutto e mozzarella, passatela prima nella farina, poi nell’uovo sbattuto con un pizzico di sale, pepe,parmigiano e basilico tritato, infine nel pangrattato. Friggete le cotolette in abbondante olio caldo, girandole una sola volta. Scolatele quando saranno ben dorate e disponetele su carta assorbente a perdere l’olio in eccesso. Servire ben calde guarnendo con qualche fogliolina di basilico.</span></span></div><div><div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;"><div class="separator" style="clear: both; font-family: "Times New Roman", serif; font-size: 12pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3OVx0vGnnf5Pmh1KgLCmy1ymn_iqqLC2cuoQRXpQ4MllVXGTYR24EVvdErRlivgLRpvt-P7xasg6CxoZMwlFQ0b77Okji4hSl5h3PRZeZmKzyySvJuEbwndr3nfWT-HdqMUiNZXa575KhTYhIttCJNiqtBFr0rFJOO1CDElmSeN9CDyHvvBu2LsvuVt2/s1798/IMG_E6548%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1268" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3OVx0vGnnf5Pmh1KgLCmy1ymn_iqqLC2cuoQRXpQ4MllVXGTYR24EVvdErRlivgLRpvt-P7xasg6CxoZMwlFQ0b77Okji4hSl5h3PRZeZmKzyySvJuEbwndr3nfWT-HdqMUiNZXa575KhTYhIttCJNiqtBFr0rFJOO1CDElmSeN9CDyHvvBu2LsvuVt2/s320/IMG_E6548%5B1%5D.JPG" width="226" /></a></div><br /><span style="font-family: Times New Roman, serif;">Chuleta de berenjena rellena # ingredientes y raciones para 3/4 personas :2/3 berenjenas redondas - 2 huevos - 150 gr de jamón cocido -150 gr de mozzarella -2 cucharadas de queso parmesano rallado - pan rallado al gusto - harina - ramitas de albahaca - aceite de oliva - sal y pimienta - HACER ESTO - Lavar y recortar las berenjenas, cortarlas en rodajas de 2 cm de grosor, colocarlas en un escurridor espolvoreadas con sal y dejarlas escurrir durante media hora. Pasado este tiempo, enjuáguelas y séquelas bien. Cortar cada rodaja por la mitad en partes iguales, dejando un extremo unido. Rellenar cada loncha con jamón y mozzarella, pasarlas primero por harina, luego por huevo batido con una pizca de sal, pimienta, queso parmesano y albahaca picada, y por último por pan rallado. Freír las chuletas en abundante aceite caliente, dándoles la vuelta una vez. Escurrirlas cuando estén doradas y colocarlas sobre papel absorbente para escurrir el exceso de aceite. Servirlas bien calientes, adornándolas con unas hojas de albahaca.</span></div></div><div class="MsoNormal" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;"> ********</span></div><div class="MsoNormal" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span></div><div><br /><div>Pasta alla carbonara # ingredientes y raciones para 3/4 personas _350 gr de espaguetis -4 yemas de huevo-4 cucharadas de queso pecorino -150 gr de guanciale -sal - HACER ESTO - Cortar el guanciale en dados y dorarlo a fuego lento sin añadir más grasa. Cuando digo despacio quiero decir muy despacio, ten en cuenta que puede tardar hasta 45 minutos.El caso es que debe quedar crujiente sin quemarse. Y si esto ocurre (se nota porque la grasa derretida no es transparente), pasar la grasa por una gasa antes de utilizarla.Llevar el agua a ebullición y salarla.En un bol, batir las yemas con el queso pecorino.Retirar el guanciale de la sartén y reservar.Con unas cucharadas del agua de cocción de la pasta, crear una emulsión con la grasa del guanciale.Escurrir la pasta al dente, aliñarla con la emulsión en la sartén. Retirar unos segundos del fuego para bajar la temperatura y verter la pasta sobre las yemas, remover rápidamente y servir. No añadir inmediatamente las yemas a la pasta caliente para evitar el efecto "tortilla" que se crearía al poner las proteínas de las yemas directamente en contacto con una temperatura demasiado alta. Si utiliza guanciale, no añada pimienta.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWymD-AcagrGgm3eO_LvvxY2Yb6ZWh8GlYxIwendSUXZPBUH7ZDigfahFdnZGpBv0vGDC-l25G6WlBvvq_CK9u0UXVo0WpncJQ_8RJh-Au01_fBZitfrlaKuVjJIYdqxtwWwqhvVD0WyI__rxA3rVZLNBLUVVvlUI-HBXqlOQQ9OJwLuRsgFCrIbl3dOo/s1659/IMG_E6510%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1659" data-original-width="1185" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWymD-AcagrGgm3eO_LvvxY2Yb6ZWh8GlYxIwendSUXZPBUH7ZDigfahFdnZGpBv0vGDC-l25G6WlBvvq_CK9u0UXVo0WpncJQ_8RJh-Au01_fBZitfrlaKuVjJIYdqxtwWwqhvVD0WyI__rxA3rVZLNBLUVVvlUI-HBXqlOQQ9OJwLuRsgFCrIbl3dOo/w286-h400/IMG_E6510%5B1%5D.JPG" width="286" /></a></div><br /><br /></div><div><br /><p></p><p>Pasta alla carbonara # ingredienti e dosi per 3/4 persone _<span style="color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">350 gr di spaghetti -</span><span style="color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">4 tuorli-</span><span style="color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">4 cucchiai di pecorino -</span><span style="color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">150 gr di guanciale -</span><span style="color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">sale .FATE COSI -</span><span style="background-color: white; color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">Tagliate il guanciale e cubetti e fatelo rosolare a fuoco lento senza aggiungere altro grasso. Quando dico lento vuol dire pianissimo, considerate che ci possono volere anche 45 minuti.</span><span style="background-color: white; color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">Il fatto è che deve diventare croccante senza bruciare. E se dovesse succedere (ve ne accorgete dal fatto che il grasso sciolto non risulta limpido), prima di utilizzarlo passate il grasso attraverso una garza.</span><span style="background-color: white; color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">Portate l'acqua a bollore e salatela.</span><span style="background-color: white; color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">In una ciotola sbattete i tuorli con il pecorino.</span><span style="background-color: white; color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">Togliete il guanciale dalla padella e mettete da parte.</span><span style="background-color: white; color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">Con qualche cucchiaio di acqua di cottura della pasta create un emulsione con il grasso del guanciale.</span><span style="background-color: white; color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;">Scolate la pasta al dente, conditela con l'emulsione in padella. Fate passate qualche secondo fuori dal fuoco in modo tale da abbassare la temperatura e poi versate la pasta sui tuorli, girate velocemente e servite. Non bisogna unire subito i tuorli alla pasta calda per evitare l'effetto "frittata" che si verrebbe a creare mettendo direttamente a contatto le proteine del rosso d'uovo con una temperatura troppo alta. Utilizzando il guanciale non aggiungere pepe .</span></p><p><span style="background-color: white; color: #666666; font-family: Cousine; font-size: 15.4px; text-align: justify;"> ******</span></p><p style="text-align: justify;"><span style="color: #666666; font-family: Cousine;"><span style="background-color: white; font-size: 15.4px;">Cozze ripiene ( Bari ) # ingredienti e dosi -</span></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px;"> 1 kg di cozze </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px;">- 1 litro di passata di pomodoro</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px; text-align: left;">- 400 gr di pane secco </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px;">- 2 uova</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px; text-align: left;">- 2 spicchi di aglio tritato</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px; text-align: left;">- prezzemolo</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px;">- 3/4 cucchiai di parmigiano (o pecorino)</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px; text-align: left;">- sale, pepe</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px; text-align: left;">- olio - FATE COSI _</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px;">Prendete delle cozze belle grandi e dopo aver pulito bene il guscio con un coltellino o la retina li aprite a metà e metteteli su un vassoio a parte e conservate la loro acqua quando li aprite in una coppetta e mettete da parte.,aprirle con il coltello, or aprire in una pentola, sfumando con un po' di vino ( a piacere) . </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px;">Preparate un composto con il pane precedentemente tenuto a bagno nell’acqua, (strizzato bene), le uova intere, un spicchio d’aglio e prezzemolo tritati, un pizzico di sale e pepe e il formaggio grattugiato.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 16px;">Riempite le cozze precedentemente aperte con il suddetto composto, chiudetele con lo spago da cucina. In una pentola capiente soffriggete leggermente l'altro spicchio di aglio con un po' di olio e aggiungete le cozze insieme con la salsa di pomodoro, un pizzico di sale, l'acqua di cozze (se voi avete fatto come me, avete aperto le cozze in pentola, filtrate il sugo) e cuocete sul fuoco basso almeno per 30/40 minuti.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMfXW9JDNG4sNRpSsiD5P_UqAZAy9ISQzdKqi0VsHJhl0jtz92FlSR-_A3OUZhMbQurIcvM5hrSf75AknwQyWAeG5v5rAFuGEq5dmEDZzfAqu02SloOIDYEbbZx4Iy8dSHTxThBTPmVIT_TWig_7byiD2XY467k524CdIuBNFFDGzx0DgNWE2G54Mee89/s1333/HGJN4967%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="1268" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMfXW9JDNG4sNRpSsiD5P_UqAZAy9ISQzdKqi0VsHJhl0jtz92FlSR-_A3OUZhMbQurIcvM5hrSf75AknwQyWAeG5v5rAFuGEq5dmEDZzfAqu02SloOIDYEbbZx4Iy8dSHTxThBTPmVIT_TWig_7byiD2XY467k524CdIuBNFFDGzx0DgNWE2G54Mee89/s320/HGJN4967%5B1%5D.JPG" width="304" /></a></div><br /><br /><p></p><div class="post-body entry-content" style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.4; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; width: 946.4px; word-spacing: 0px;"><div style="clear: both;"></div></div><p>***</p><p>Tagliatelle per 4 persone # ingredienti e dosi : Per la pasta all'uovo > 4 uova fresche - 400 gr di farina di grano tenero O _Per cuocere : 1 cucchiaio di olio extravergine - sale grosso -acqua _FATE COSI -<span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Fare la fontana con la farina, mettere al centro le uova e sbatterle leggermente con la forchetta, incorporando lentamente la farina.</span><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Impastare a mano fino ad ottenere una pasta liscia ed omogenea (morbida, ma non appiccicosa): formare una palla, metterla dentro un sacchetto di plastica per alimenti e farla riposare trenta minuti (risulterà più facile tirarla con il mattarello).</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Stendere la pasta con il mattarello fino ad ottenere una pasta liscia e sottile (2-3 mm): farla asciugare sopra una tovaglia pulita per farla asciugare un po’, poi avvolgerla su se stessa.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Tagliare le tagliatelle della larghezza desiderata con una coltellina ben affilata, poi stenderle su un canovaccio pulito, rivoltandole di tanto in tanto perché non si ammassino troppo.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Lessare le tagliatelle in abbondante acqua bollente salata, unendo un filo d’olio per far sì che non si attacchino: scolarle appena riprendono il bollore e cominciano ad affiorare in superficie.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Appena scolate, aggiungere un filo d’olio e mescolarle.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Unire il sugo desiderato e servire subito.</span></p><p>****** Consil du chefAdrianoMennillo_> se volete farli al cacao , aggiugete 3 cucchiai di cacao , cosi potete farli qualsiasi colore , basta aggiungerlo alla farina e le uova . vedi mia fotografia .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FpZk85Y3W6gP9zv4LnDJ-CMqxnWlgdiWvL06cdE7Gm5o2vcK-SNzYQvCRnGQjHQWaqNcuJUisJhOFMir7PPL1Exk6Iam2wPqy7J7o0gA1vMFjdTLLL_cSs4EwQkAHWh84RBQ0L5S_jchPHJaBApuo30iAVAnwyINLcy2JEE4GQv8h9A0aBiCzfP8NEnz/s1754/EJWD4452%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1754" data-original-width="1154" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FpZk85Y3W6gP9zv4LnDJ-CMqxnWlgdiWvL06cdE7Gm5o2vcK-SNzYQvCRnGQjHQWaqNcuJUisJhOFMir7PPL1Exk6Iam2wPqy7J7o0gA1vMFjdTLLL_cSs4EwQkAHWh84RBQ0L5S_jchPHJaBApuo30iAVAnwyINLcy2JEE4GQv8h9A0aBiCzfP8NEnz/s320/EJWD4452%5B1%5D.JPG" width="211" /></a></div><p></p><p>Tagliatelles ( couleurs variées ) pour 4 personnes # ingrédients et doses : Pour les pâtes aux oeufs > 4 oeufs frais - 400 gr de farine de blé tendre O _Pour la cuisson : 1 cuillère à soupe d'huile d'olive extra vierge - du gros sel - de l'eau _ FAIRE CELA - Faire un puits avec la farine, mettre les oeufs au centre et les battre légèrement à la fourchette, en incorporant lentement la farine. Pétrir à la main jusqu'à l'obtention d'une pâte lisse et homogène (souple, mais pas collante) : former une boule, la mettre dans un sac plastique et la laisser reposer pendant trente minutes (il sera plus facile de l'étaler au rouleau à pâtisserie). Étaler la pâte au rouleau jusqu'à ce qu'elle soit lisse et fine (2/3 mm) : la laisser sécher un peu sur une nappe propre, puis l'enrouler sur elle-même.Couper les nouilles à la largeur souhaitée à l'aide d'un couteau bien aiguisé, puis les étaler sur une nappe propre en les retournant de temps en temps pour qu'elles ne s'agglutinent pas trop. Faire bouillir les tagliatelles dans une grande quantité d'eau bouillante salée, en ajoutant un peu d'huile pour éviter qu'elles ne collent : les égoutter dès qu'elles arrivent à ébullition et commencent à remonter à la surface. Dès qu'elles sont égouttées, ajouter un peu d'huile et mélanger le tout. Ajouter la sauce désirée et servir immédiatement.</p><p>****** Consil du chefAdrianoMennillo_> si vous voulez les faire avec du cacao, ajoutez 3 cuillères à soupe de cacao, ainsi vous pouvez les faire de la couleur que vous voulez, il suffit de l'ajouter à la farine et aux œufs. voir ma photo .</p><p> ************************</p><p> Ris e virz ( classica ricetta napoletana ) # ingredienti e dosi per 5/6 persone - <span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">1 verza -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">100 gr di pancetta tesa -2/3 </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">croste di parmigiano -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">1 spicchio di aglio -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">olio extravergine oliva - 3/4 cucchiai - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">sale e pepe .FATE COSI - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">Tagliare la verza a filangeè , lavarla e metterla a scolare, fate soffriggere in una pentola nell'olio lo spicchio d'aglio, la pancetta tagliata a dadini e se piacciono le cotiche della pancetta, togliere l'aglio e calare la verza coprire e farla afflosciare girando ogni tanto, quando si è tutta stufata aggiungere il sale e allungare un po d'acqua tanta quando ne serve per cuocere il riso aggiungere le croste di parmigiano, appena riprende il bollo calare il riso e portarlo a cottura, se serve aggiungere un po d'acqua calda.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-_AHqw48eOvpTutoLYJjnuHeqy_Y-2pAt2fKPebdKVcjBTUk77Odmomm686mpGfr9RXbfyHmX8wNBkIF-pC1_t0yjow4wX-fgSAE8tM_RDRJaNmMq-yMHjSR5fTB7jyPaG9hRzb8zCYL4BUvR5sm30ELE7yBKK9KXSPKgEk4cHVcFhwQ_tOLHi-fDDeo/s1673/IMG_E6719%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1673" data-original-width="1538" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-_AHqw48eOvpTutoLYJjnuHeqy_Y-2pAt2fKPebdKVcjBTUk77Odmomm686mpGfr9RXbfyHmX8wNBkIF-pC1_t0yjow4wX-fgSAE8tM_RDRJaNmMq-yMHjSR5fTB7jyPaG9hRzb8zCYL4BUvR5sm30ELE7yBKK9KXSPKgEk4cHVcFhwQ_tOLHi-fDDeo/s320/IMG_E6719%5B1%5D.JPG" width="294" /></a></div>Reis mit Wirsing (Ris e virz klassisches neapolitanisches Rezept) # Zutaten und Portionen für 5/6 Personen - 1 Wirsing - 100 gr Speck - 2/3 Krusten Parmesankäse - 1 Knoblauchzehe - Olivenöl extra vergine - 3/4 Esslöffel - Salz und Pfeffer. Wirsing in Stränge schneiden, waschen und abtropfen lassen, die Knoblauchzehe, den gewürfelten Speck und nach Belieben die Speckschwarten in einer Pfanne in Öl anbraten, den Knoblauch entfernen und den Wirsing hineinlegen, zugedeckt schmoren lassen und dabei ab und zu wenden, Wenn alles gedünstet ist, salzen und etwas Wasser hinzugeben, wenn es zum Kochen des Reises benötigt wird, die Parmesankruste hinzugeben, sobald es kocht, den Reis hinzugeben und kochen, wenn nötig etwas heißes Wasser hinzufügen.<br /><br /><p></p><p><br /></p><p>**</p><p>Besciamella # ingredienti e dosi - <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">500 ml di latte -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">50 gr di farina -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">50 gr di burro - poca </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">noce moscata - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">sale qb -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">pepe - un pizzico .FATE COSI ></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">Mettere il burro sul fuoco facendolo fondere dolcemente (attenzione a non bruciarlo! non deve prendere colore ma deve sciogliersi appena).</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">Togliete il pentolino dal fuoco e aggiungete la farina a pioggia continuando a girare con un cucchiaio di legno perchè non si attacchi al fondo della pentola (otterrete quello che i francesi chiamano roux).</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">Contemporaneamente fate raggiungere il bollore al latte (in un altro pentolino) e versarlo sopra il composto di burro e farina girando energicamente con una frusta per non creare grumi.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">Rimettete il tutto sul fuoco, diminuendo l'intensità della fiamma, e continuate a mescolare fino a che la besciamella si sarà addensata (ci vorrà circa un quarto d'ora prima che la farina abbia assorbito tutto il latte e la besciamella avrà raggiunto la consistenza desiderata).</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">Prima di spegnere la fiamma aggiungete un pizzico di sale, una spolverata di noce moscata e, se gradite, un pizzico di pepe.</span></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222;"><span style="background-color: white; font-size: 13.2px;">****** Consil du chefAdrianoMennillo -la besciamella e troppa dura ?</span></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"> </span><em style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">aggiungete un po' di latte.# è troppa liquida ? Mettetela</em><em style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"> sul fuoco aggiungendo una noce di burro</em><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"> </span><em style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">infarinata.. ricordarsi di mantenere sempre la besciamella piuttosto liquida , altrimenti durante la cottura delle lasagne ( or cannelloni ) si seccherà troppo la besciamella .</em></p><div class="separator" style="clear: both; text-align: center;">covid-19 <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMRSzBCc5XWaTQAy1KeedbggCZSh-1-Ug6vyhKIH1_TNnhZquMuUacojzhoWyJY9f4Rae0MJcPvdQzXekhP3iZVc2ZlkdOobPZ23wCFDhioeXEwXy1Nq9r2mBICsChKWdjB2F1NYKeA92Lt1urxyxNly-wYjE0z0ofx20IctHIhQjG8QesW6oN47_yviK/s531/IMG_E1794.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMRSzBCc5XWaTQAy1KeedbggCZSh-1-Ug6vyhKIH1_TNnhZquMuUacojzhoWyJY9f4Rae0MJcPvdQzXekhP3iZVc2ZlkdOobPZ23wCFDhioeXEwXy1Nq9r2mBICsChKWdjB2F1NYKeA92Lt1urxyxNly-wYjE0z0ofx20IctHIhQjG8QesW6oN47_yviK/s320/IMG_E1794.JPG" width="259" /></a></div><br /><p> Béchamel sauce # ingredients and doses - 500 ml milk - 50 gr flour - 50 gr butter - a little nutmeg - salt to taste - pepper - a pinch. DO THIS > Put the butter on the stove and let it melt gently (be careful not to burn it! it must not take colour but it must just melt). Remove the saucepan from the heat and add the flour by sprinkling it over the mixture, stirring continuously with a wooden spoon so that it does not stick to the bottom of the pan (you will get what the French call roux). At the same time bring the milk (in another saucepan) to the boil and pour it over the butter and flour mixture, stirring vigorously with a whisk to avoid lumps. Put everything back on the heat, reducing the intensity of the flame, and continue stirring until the béchamel has thickened (it will take about a quarter of an hour before the flour has absorbed all the milk and the béchamel has reached the desired consistency).Before turning off the heat, add a pinch of salt, a sprinkling of nutmeg and, if you like, a pinch of pepper.</p><p>****** Consil du chefAdrianoMennillo -is the béchamel too hard ? add a little milk.# is it too liquid ? Put it on the stove adding a knob of butter and flour. remember to always keep the béchamel rather liquid, otherwise the béchamel will dry out too much when cooking the lasagne (or cannelloni).</p><p> *******</p><p style="text-align: justify;"><span style="font-family: Cherry Cream Soda;"><span style="font-size: 14px;">Lasagna bolognese # ingredients and doses - For the ragout (standard doses to make a fair amount of sauce to be used if necessary): - 400 gr minced meat - 1 liver - 2 celery ribs - 1 carrot - 2 onions - 500 gr tomato puree - half a spoonful of tomato paste - nutmeg - half a glass of white wine (or red according to preference) - oil, salt and pepper. DO IT THIS WAY (METHOD)- put a sauté of chopped carrot, celery and onion and the liver on the fire in a large saucepan with a little oil then add the minced meat and brown it very well over a low heat for at least 15 minutes, adding a grating of nutmeg. In the meantime, chop up the liver and add it to the meat, deglaze with white wine, turning up the heat a little, and when the wine has evaporated, add the tomato and tomato paste diluted with a little water. Leave to cook slowly until the sauce reduces (45/55 minutes) and add salt and pepper to taste.At this point all that remains is to prepare the fresh pasta and the béchamel sauce: for the fresh pasta I could refer you to last week's recipe for ravioli, the procedure is the same, the only thing that changes is the flour: instead of using two different types of flour (type 00 and durum wheat semolina) you use only 300 gr of type 00 flour. Ingredients for the béchamel sauce (considering 4 people and a litre of béchamel sauce): - 1 litre of milk - butter (about 100 gr) - 4 heaped tablespoons of flour (equivalent to about 100 gr) - nutmeg - salt (or you can buy it already made). Prepare the roux by melting the butter and mixing it with the flour; when the mixture has taken on a golden colour, add the milk (slowly at first and then more quickly), stirring continuously with a whisk so that the base melts into the liquid. Once all the ingredients are ready, the lasagne is made: take a baking tin of varying size (depending on how many you want to make) and place a little sauce and a little béchamel sauce on the bottom. Spread the first layer of pasta on top and cover it in turn with some meat sauce, plenty of béchamel sauce and a sprinkling of grated Parmesan cheese. Continue the process for at least 4 layers until the last one is covered with béchamel sauce and Parmesan cheese. once prepared, bake at 180° for about 20/25 minutes. see my photograph .</span></span></p><p style="text-align: justify;"><span style="font-family: Cherry Cream Soda;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Cherry Cream Soda;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbmft2xl8QW-IrA_uMn0SWi6nl3Xz7WKh6BiDXGa9WGFexvYDgedmE4fs0re6Y8STW0B44hTEAqQ_bIyNlHitSYYxOSONHgqjogKQCSrSSnzvZb7467G1ovRYsTs9u6bvwiqFcywY-v6QylltPL-kXm4xoyGIT_7LAjLBHMhhYM58_Mx2LGBaZ5dNMinO/s1679/IBFV3266%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1316" data-original-width="1679" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbmft2xl8QW-IrA_uMn0SWi6nl3Xz7WKh6BiDXGa9WGFexvYDgedmE4fs0re6Y8STW0B44hTEAqQ_bIyNlHitSYYxOSONHgqjogKQCSrSSnzvZb7467G1ovRYsTs9u6bvwiqFcywY-v6QylltPL-kXm4xoyGIT_7LAjLBHMhhYM58_Mx2LGBaZ5dNMinO/s320/IBFV3266%5B1%5D.JPG" width="320" /></a></span></div><span style="font-family: Cherry Cream Soda;"><br /><span style="font-size: 14px;"><br /></span></span><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKd_WHAYa0O1MwOdN6idaTVHxlhTx7Jclvo9hyphenhyphenhQ1FdxFWLLGYII0O9rceaDgpuYqF6G4fijySiyUubm0z3awG_j3ARLITXjJmSHoey_AVyhIMThuaAHEtGIFPS4A_jvywzr0hk0MxZJZmVWDLxvmU0gPycTuuJ9OydZS6bqVg9M6U5z6x-Av9qCRxAQen/s1714/GHKH0199%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1714" data-original-width="1116" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKd_WHAYa0O1MwOdN6idaTVHxlhTx7Jclvo9hyphenhyphenhQ1FdxFWLLGYII0O9rceaDgpuYqF6G4fijySiyUubm0z3awG_j3ARLITXjJmSHoey_AVyhIMThuaAHEtGIFPS4A_jvywzr0hk0MxZJZmVWDLxvmU0gPycTuuJ9OydZS6bqVg9M6U5z6x-Av9qCRxAQen/s320/GHKH0199%5B1%5D.JPG" width="208" /></a></div><br /><p>Neapolitan lasagna (Lasagna napoletana ) # ingredienti e dosi -<b> .</b>Despite having an Avellinese mother-in-law and a Neapolitan father-in-law, the first time I tasted this dish was in Trieste, at the home of Annibale, a dear friend of my husband and then of mine, a true Neapolitan. I was just starting out in the kitchen, I could barely make tomato sauce, but Annibale was very patient and clear in explaining this dish to me and for over thirty years I have been preparing it with his recipe, which I jealously guard and every time my thoughts fly far away, to a dear friend who is no longer there.<u>Ingredients</u>: 300 gr (10.6 ounces) curly lasagna noodles -> NEAPOLITAN ragù >>:200 gr (7.1 ounces) ricotta cheese - 200 gr (7.1 ounces) grated semi-aged pecorino cheese -300 gr (10.6 ounces) well-drained mozzarella cheese - For the meatballs:400 gr (14.1 ounces) ground beef and/or pork -1 egg .Stale bread, soaked in milk and squeezed dry -Grated pecorino cheese - Salt and pepper -Peanut oil for frying .<u>FATE COSI ( METHOD )</u>Prepare the lasagna in stages. The day before, prepare the ragù and meatballs. On the day you want to serve the lasagna, simply assemble it.To prepare the ragù neapolitan, follow the instructions in the previous post.To prepare the meatballs, combine the ground beef, egg, soaked bread, grated pecorino cheese, salt, and pepper in a bowl. Mix well. Form small meatballs, about 1 inch (2.5 cm) in diameter. Fry the meatballs in hot peanut oil until golden brown. Drain on paper towels.When you are ready to assemble the lasagna, cook the lasagna noodles according to the package directions. Drain and spread the noodles out on a clean kitchen towel to drain any excess water.In a 9x13 inch (23x33 cm) baking dish, spread a layer of ragù on the bottom. Layer the lasagna noodles, ricotta cheese, ragù, grated pecorino cheese, mozzarella cheese, and meatballs.Top with a generous amount of ragù. Bake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes, or until the cheese is melted and bubbly.,If you don't have peanut oil, you can use any other type of vegetable oil.</p><div> ****</div><div>Manfredi with ricotta (manfredi is the type of pasta) # ingredients and servings for 3/4 people - 350 gr manfredi-type pasta (or tripolini or reginette or mafaldine) - Neapolitan ragù - 400 gr sheep's milk ricotta - salt to taste. Before lowering the pasta, take two ladlefuls of boiling water and pour it into a bowl where you have also placed the ricotta; add a ladleful of the boiling meat sauce and mix in the ricotta. When the pasta is cooked, drain it and pour it into a soup tureen, season it with part of the meat sauce, a third of the thinned ricotta and a handful of Parmesan. Mix well and prepare the plates: On each plate pour some of the thinned ricotta, a ladle of meat sauce, a sprinkling of Parmesan cheese if you like, and serve.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UL6g3neDBPdABdqr-n9EMRr-nNE3dANYOvUrPW0DMHDW_ELQmZRxdZHWG6bwSXBWVYZKdjOW44xLBhwf8WMIIZKhojionBQjkDNQ0DeZVYNmCyT80615GKPJOv9es1v5-m_7GfPypyOf0e0DsekHo68GH0XngDt2_f29NivnA_BTOXAfm3oxUxm6e5BI/s1123/KFLD7433%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="1116" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UL6g3neDBPdABdqr-n9EMRr-nNE3dANYOvUrPW0DMHDW_ELQmZRxdZHWG6bwSXBWVYZKdjOW44xLBhwf8WMIIZKhojionBQjkDNQ0DeZVYNmCyT80615GKPJOv9es1v5-m_7GfPypyOf0e0DsekHo68GH0XngDt2_f29NivnA_BTOXAfm3oxUxm6e5BI/s320/KFLD7433%5B1%5D.JPG" width="318" /></a></div><br /><div>Neapolitan ragout # ingredients and servings - 2 litres of tomato sauce - 2 pork sausages - 4 pork ribs - 2 large onions - extra virgin olive oil. DO THIS - Pour the tomato sauce into a saucepan. Peel the onion and dip it into the sauce. Add the meat pieces and very little oil (the meat is already very fatty, you can also avoid putting it in as I do, but it's a matter of taste). Cook the meat sauce over a gentle flame for about 2/3 hours, it should simmer. While cooking, cover the pan with a lid left open with a wooden spoon and turn your sauce from time to time. Cook your pasta, fresh pasta is excellent, and serve with grated cheese.</div></div><div><br /></div><div> **********</div><div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: justify;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: center;"><div class="separator" style="clear: both;">Fried and breaded anchovies # ingredients -500 gr fresh anchovies -100 gr flour -3 eggs - 1 tablespoon grated pecorino cheese -150 gr breadcrumbs -salt -oil for frying -METHOD -</div><div class="separator" style="clear: both;">Clean the anchovies by removing the head, the entrails and the central bone, opening them up. Wash them thoroughly under running water and dry them by blotting with paper towels. Beat the eggs, add a pinch of salt and the grated pecorino cheese.Dip the anchovies in the flour, then in the egg and finally in the breadcrumbs.Heat a generous amount of oil in a frying pan and fry the anchovies for a few minutes, browning them on both sides. Transfer to paper towels and sprinkle with a little salt.</div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8S-1GHYO9kEw4dAyldRU1TxISkhFiGOSjm7Y3hNt9pcW0VZ1wnuP4Wt3hwGe-snNaY1B-RN41jKNN-NDQY_mHKu-EN6u2z8t65x1P34YkPfJs6hyphenhyphennybHlyJ96nKLAKpAju6oQgy8AF8myGFzNqPnjrNbvLK1XqdF1ECeNuBa5WfsG0s2Y8C_zK8IbNRc/s1751/IMG_E6458%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1751" data-original-width="1163" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8S-1GHYO9kEw4dAyldRU1TxISkhFiGOSjm7Y3hNt9pcW0VZ1wnuP4Wt3hwGe-snNaY1B-RN41jKNN-NDQY_mHKu-EN6u2z8t65x1P34YkPfJs6hyphenhyphennybHlyJ96nKLAKpAju6oQgy8AF8myGFzNqPnjrNbvLK1XqdF1ECeNuBa5WfsG0s2Y8C_zK8IbNRc/s320/IMG_E6458%5B1%5D.JPG" width="213" /></a></div><br /><div><br /></div><div><br /></div><div> *****</div><div><br /></div><div><div>Neapolitan-style mussel soup # 2 kg mussels - 1 octopus of at least 1 kg -400 gr peeled tomatoes or cherry tomatoes - freselle ( or brot ) -salt -strong oil (spicy) -METHOD-The strong oil, which is a hot chilli oil, should be prepared some time beforehand and can be used not only for mussel soup, but also for other dishes. Take a glass jar, cut about ten hot chillies into it, take out all the seeds which are the part that then releases the hotness, add plenty of evo oil, cap it and leave it to stand for several days.Over time the oil will take on a nice bright red colour and just a few drops will be enough to give the spicy flavour to the food.For the soup, start by cleaning the octopus and boil it by putting it in a pan with a lid with just a fingerful of water and a clove of garlic because it will draw out its water and cook with that.Allow 20 to 30 minutes from when it starts boiling, check it by poking it with a fork. Once cooked, set it aside and keep the cooking water as well. Prepare the tomato sauce in a pan with evo oil and sautéed garlic to which you add the chopped tomatoes. The sauce should cook slowly and a little water should be added because it should not be reduced, but soup-like. Meanwhile clean and wash the mussels and cut the octopus into pieces. After half an hour, add the chopped octopus and some of the cooking water to the tomato sauce, stir and taste to check if it is good for salt. After about ten minutes add the mussels, put the lid on and let them all open. Then put some freselle napoletana on each plate, preferably a bowl, and place a few ladles of soup stock, pieces of octopus and mussels on top. At the end add chopped parsley, strong oil or pepper to taste.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58tK4b88tjYk4kdKAiXQeM7Wj8rfGPaHrGKKJGofhjoITrwOUMxdLUAIPzdUoFiV_N3lJ8PJ1JIQGIN9LWB1V1AruUNQ9Ax0Ud1cpb4XUvfCHEAIDsqncdwahEzscPVoYSUA2SxFO__cHazSLZRGCHVXyMcewKOEL1dXw8V8J5YjN16umM8eRhDl_Q0fy/s1749/IMG_E6459%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1749" data-original-width="1239" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58tK4b88tjYk4kdKAiXQeM7Wj8rfGPaHrGKKJGofhjoITrwOUMxdLUAIPzdUoFiV_N3lJ8PJ1JIQGIN9LWB1V1AruUNQ9Ax0Ud1cpb4XUvfCHEAIDsqncdwahEzscPVoYSUA2SxFO__cHazSLZRGCHVXyMcewKOEL1dXw8V8J5YjN16umM8eRhDl_Q0fy/s320/IMG_E6459%5B1%5D.JPG" width="227" /></a></div><div><br /></div><div><div>Apple sphinxes ( or apple pancakes ) # ingredients and dosage -125 gr water -25 gr butter -</div><div>75 gr flour -25 gr cornflour -25 gr sugar -Lemon peel -1 pinch of salt -105 gr eggs -1/4 yeast -</div><div>40 gr sultanas -75 gr apples, diced - peanut oil for frying - FATE COSI ( METHOD) Bring the water to the boil in a saucepan, add the butter and salt. Sift the flour together with the cornflour and stir in the sugar and grated lemon peel. Then pour the flour all at once into the boiling water and stir very well until you get a lump-free mixture. Allow to cool. Transfer the cold dough into a mixer and add the eggs a little at a time, letting them incorporate well before adding the next one. When the eggs are well mixed, add the sultanas and apple cubes and mix well to incorporate them. Heat the oil for frying to about 170 °C. Using a spoon or, if you like, a pastry bag, scoop out some of the mixture and fry them in the hot oil. The fritters should fry until completely puffed up. As soon as they are cooked and nice and puffy, place them on frying paper to drain, then roll them in sugar and serve dusted with icing sugar.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOzWVqGKX24gFJwDgzzKwkfrsoIQcSl5MaTNYRSFZKXD6lYWXFWQV7P_lBSMDiQ6gVHF4QIX1_9PVRwib7YNk-OwnHQozHIOhOqsR8MKj758mKidC8rYv348Lojna_tP8O3zq6gx2mbpzqcvMGg8lt4Lx516TtuC_6EdfUmFfRWtfLupUuYTzur32_PAQ/s1091/VLXX7247%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1091" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOzWVqGKX24gFJwDgzzKwkfrsoIQcSl5MaTNYRSFZKXD6lYWXFWQV7P_lBSMDiQ6gVHF4QIX1_9PVRwib7YNk-OwnHQozHIOhOqsR8MKj758mKidC8rYv348Lojna_tP8O3zq6gx2mbpzqcvMGg8lt4Lx516TtuC_6EdfUmFfRWtfLupUuYTzur32_PAQ/s320/VLXX7247%5B1%5D.JPG" width="320" /></a></div><br /><br /></div></div><div><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;">Matteo 2021 ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4akW7iWHBNLakH0BA1BLR0uqAv-xurpi9Teyrhoq-tcqZ9m-kqe8jdivlstdtULCRIbZuFSnfjU8qSbQvVQWD-WXOXPMTSgl1pT8zExulZFcvv27419ajEU37M1A_UxJaaXoOv2qj3gsT980X2jjnFknvuVeranqd2u2YoQ89SaOl5DytziN_CMxFWmJ/s2816/IMG_E4677.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2816" data-original-width="1529" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4akW7iWHBNLakH0BA1BLR0uqAv-xurpi9Teyrhoq-tcqZ9m-kqe8jdivlstdtULCRIbZuFSnfjU8qSbQvVQWD-WXOXPMTSgl1pT8zExulZFcvv27419ajEU37M1A_UxJaaXoOv2qj3gsT980X2jjnFknvuVeranqd2u2YoQ89SaOl5DytziN_CMxFWmJ/s320/IMG_E4677.JPG" width="174" /></a></div><br /><div><br /></div></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/rIr6m_1reCE" width="320" youtube-src-id="rIr6m_1reCE"></iframe></div><br />adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-77437399310697722212024-01-28T09:57:00.070+01:002024-03-17T10:52:21.223+01:002) page # Pizza # Gnocco # Sfincione # Mehl # Pinsa # Panzerotto pugliese # Pizza chiena# 판제로 토 푸글 리체 # Sfincione # Mehl # Pinsa romana # etc.etc. # 2) strona # Pizza # Gnocco # Sfincione # Mehl # Pinsa romana # etc.etc. #2) 페이지 #피자 #노코 #스핀치오네 #멜 #핀사 로마나 #기타 등 # 2) página # Pizza # Gnocco # Sfincione # Mehl # Pinsa romana # etc.etc.# 2) Seite # Pizza # Gnocco # Sfincione # Mehl # Pinsa Romana # etc.etc.#2) Seite # Pizza # Gnocco # Sfincione # Mehl # Pinsa romana # 等等。 # 2) page # Pizza # Gnocco # Sfincione # Farine # Pinsa romana # etc.etc. # 2) Seite # Pizza # Gnocco # Sfincione # Mehl # Pinsa romana # etc.etc.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYNiZHmd15zY0XLP_JRlB2uQYM2kdnFovbCGpEy3-VcmxyjpZ4Wbc0EgZwXF3ouS2sMhiFWdifBkeBDfep5t-MKqrRutQ7al8DkZA3JeG99MuBVXlOVuWfPLkns8jHMuxTr3Kj4kVAW-op6IaA_USXILHi4swcKkk9fjCBQRqkJ_U3gfXpV94Rvh-KmuN/s1798/DZZE9130%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1178" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYNiZHmd15zY0XLP_JRlB2uQYM2kdnFovbCGpEy3-VcmxyjpZ4Wbc0EgZwXF3ouS2sMhiFWdifBkeBDfep5t-MKqrRutQ7al8DkZA3JeG99MuBVXlOVuWfPLkns8jHMuxTr3Kj4kVAW-op6IaA_USXILHi4swcKkk9fjCBQRqkJ_U3gfXpV94Rvh-KmuN/s320/DZZE9130%5B1%5D.JPG" width="210" /></a>oooo</div><div><br /></div><div><br /></div><div><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span face="verdana, sans-serif" style="font-size: x-small;">Panzerotto pugliese # ingredienti e dosi per 16/18 pezzi -500 gr di farina "00" - </span>200 gr di farina di semola - 400 ml di acqua - 1/3 di cubetto di lievito (dipende da quanto potete far lievitare l'impasto) - 3 cucchiai d'olio d'oliva - 3 cucchiaini di sale fino -1 cucchiaio raso di zucchero - olio di semi di girasole per friggere -Ingredienti per farcire :: 700 gr di passata di pomodoro - 1/2 cipolla - 1 cucchiaio di capperi ( a piacere) -300 gr di mozzarella - 200 gr di prosciutto cotto - 200 gr di mortadella - 2 cucchiai d'olio d'oliva - origano - - sale fino .METHOD- Preparare l'impasto è semplice.In un bicchiere versare giusto un po' d'acqua tiepida.Scioglierci all'interno lo zucchero ed il lievito, sbriciolandolo con le mani.In un altro contenitore capiente, o meglio ancora in un'impastatrice, versare le farine ed il sale e mischiare un po' per spargere il sale ovunque.<span style="font-family: Cousine; font-size: x-small;">Unire poi anche l'acqua con il lievito sciolto ed i</span><span style="font-family: Cousine; font-size: x-small; line-height: 18.48px;">niziare ad impastare.</span>Aggiungere anche il resto dell'acqua e solo alla fine l'olio.Lasciarlo lievitare, coprendolo e tenendolo al caldo e in un ambiente privo di correnti.Una volta che l'impasto sarà lievitato, trasferirlo su un piano di lavoro e con le mani creare delle palline di circa 6 cm di diametro. Trasferirle poi a loro volta su un piano leggermente infarinato, distanti fra di loro, ricoprirle da un panno e farle lievitare ancora, per almeno 3 ore.<span style="background-color: white; font-family: Cousine; font-size: small;">Nel frattempo preparare i condimenti, iniziando dal sugo.</span><span style="background-color: white; font-family: Cousine; font-size: small;">In una pentola far scaldare l'olio, soffriggere la cipolla tritata finemente ed unire la passata, farla cuocere fino a quando non si addensa abbastanza, salare ed aggiungere l'origano.</span><span style="background-color: white; font-family: Cousine; font-size: x-small;">Tritare grossolanamente sia il prosciutto che la mortadella e mischiarli insieme.</span><span style="background-color: white; font-family: Cousine; font-size: x-small;">Sfilacciare le mozzarelle con le mani e metterle a sgocciolare, magari con un peso sopra.</span><span style="background-color: white; font-family: Cousine; font-size: small;">Tenere tutto da parte.</span><span style="background-color: white; font-family: Cousine; font-size: small;">Trascorso anche il tempo della seconda lievitazione per l'impasto, riprendere le singole palline lievitate ed iniziare a stenderle con l'aiuto di un matterello, tenendone quanto più possibile una forma circolare.</span><span style="background-color: white; font-family: Cousine; font-size: small;">In ogni disco ottenuto cospargere 1 cucchiaio abbondante di sugo, un po' di mozzarella e anche un po' di trito di prosciutto e mortadella.</span><span style="background-color: white; font-family: Cousine; font-size: small;">Richiudere ogni disco a mezzaluna, facendo pressione con le dita per farne unire i bordi, creare il cornicione caratteristico dei panzerotti e per assicurarsi che sia davvero ben chiuso, schiacciare anche con i rebbi di una forchetta.</span><span style="background-color: white; font-family: Cousine; font-size: x-small;">Friggere poi non più di 3/4 panzerotti per volta, in olio bollente.</span><span style="background-color: white; font-family: Cousine; font-size: small;">Scolarli e servirli ancora caldi, ma non bollenti ;</span><span style="background-color: white; font-family: Cousine; font-size: small;"> sono buonissimi anche il giorno dopo.</span><span style="background-color: white; font-family: Cousine; font-size: small;">Tenerli nel forno spento e mangiarli anche freddi.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrQbJLCmBUhY60djAPo6KTYz9YVpABhhTBGmEMrDuGew0GGwYvONsMOIH0PdKjaidnaEyrx4EaWtU2Zlr7g8frZNIKlqSIqJqDOMjcyA_sswX90mhzmyy6aYsnYKJWLJwYEf8WE-y_GEzGUJgVNMuKfptMVsIrtxXzUiqgFiicoDF3q-1kAWA46tx5gxx/s1242/IMG_E7098%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1228" data-original-width="1242" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrQbJLCmBUhY60djAPo6KTYz9YVpABhhTBGmEMrDuGew0GGwYvONsMOIH0PdKjaidnaEyrx4EaWtU2Zlr7g8frZNIKlqSIqJqDOMjcyA_sswX90mhzmyy6aYsnYKJWLJwYEf8WE-y_GEzGUJgVNMuKfptMVsIrtxXzUiqgFiicoDF3q-1kAWA46tx5gxx/s320/IMG_E7098%5B1%5D.JPG" width="320" /></a></div><br /></li></ul><div style="background-color: white; font-family: Cousine; font-size: 13.2px; line-height: 18.48px;"><div class="separator" style="clear: both; text-align: center;"><br /><span style="font-size: small; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXi_PQ9o3Rl6k6hGGKCadChOMpiywnEzmHYY1o4u7T3bjwYcTkW1nVgFKntEY9yQz71x9cjZMzCn-WwyVo1IafAgr9t-wTqVufWUj7DaFc5oDoMoxTSRymJxbedh8PgwSW9Y8UE7_9R2LFuznyvtItEKTRhHD4gkoeCp6Wgvy18G1kumjwcFWQesNfSlL/s1323/BYWHE6941%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="744" data-original-width="1323" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXi_PQ9o3Rl6k6hGGKCadChOMpiywnEzmHYY1o4u7T3bjwYcTkW1nVgFKntEY9yQz71x9cjZMzCn-WwyVo1IafAgr9t-wTqVufWUj7DaFc5oDoMoxTSRymJxbedh8PgwSW9Y8UE7_9R2LFuznyvtItEKTRhHD4gkoeCp6Wgvy18G1kumjwcFWQesNfSlL/s320/BYWHE6941%5B1%5D.JPG" width="320" /></a></div><br /></span></div></div></div><div style="background-color: white; line-height: 18.48px;"><span style="font-family: Cousine;"><div style="line-height: 18.48px;">Panzerotto pugliese # Zutaten und Mengenangaben für 16/18 Stück -500 gr "00" Mehl - 200 gr Grießmehl - 400 ml Wasser - 1/3 Würfel Hefe (je nachdem, wie lange man den Teig gehen lassen kann) - 3 Esslöffel Olivenöl - 3 Teelöffel feines Salz - 1 gestrichener Esslöffel Zucker - Sonnenblumenöl zum Braten - Zutaten für die Füllung : 700 gr Tomatenpüree - 1/2 Zwiebel - 1 Esslöffel Kapern (nach Geschmack) - 300 gr Mozzarella - 200 gr gekochter Schinken - 200 gr Mortadella - 2 Esslöffel Olivenöl - Oregano - - feines Salz . METHODE- Die Zubereitung des Teigs ist einfach. In ein anderes großes Gefäß, oder besser noch in einen Mixer, das Mehl und das Salz geben und ein wenig mischen, damit sich das Salz überall verteilt. Sobald der Teig aufgegangen ist, auf eine Arbeitsfläche geben und mit den Händen kleine Kugeln mit einem Durchmesser von etwa 6 cm formen. Diese auf eine leicht bemehlte Fläche legen, mit einem Tuch abdecken und noch einmal mindestens 3 Stunden gehen lassen. Das Öl in einem Topf erhitzen, die feingehackte Zwiebel anbraten und das Püree dazugeben, kochen, bis es ausreichend eindickt, mit Salz und Oregano würzen, den Schinken und die Mortadella grob hacken und untermischen, den Mozzarella mit den Händen herausnehmen und abtropfen lassen, eventuell mit einem Gewicht darauf, und beiseite stellen. Nach Ablauf der zweiten Gehzeit des Teigs nehmen Sie die einzelnen aufgegangenen Kugeln und rollen sie mit Hilfe eines Nudelholzes möglichst kreisförmig aus. 1 großzügigen Löffel Sauce, etwas Mozzarella und auch etwas gehackten Schinken und Mortadella auf jede Scheibe geben. Jeweils nicht mehr als 3/4 der Panzerotti in kochend heißem Öl frittieren, abtropfen lassen und noch heiß, aber nicht kochend, servieren; sie schmecken auch am nächsten Tag, wenn man sie im ausgeschalteten Ofen lässt und kalt isst.</div><div style="line-height: 18.48px;"><br /></div><div style="line-height: 18.48px;"><br /></div></span></div><div style="background-color: white; font-family: Cousine; font-size: 13.2px; line-height: 18.48px;"><span style="font-size: small;"><br /></span></div><div style="background-color: white; font-family: Cousine; font-size: 13.2px; line-height: 18.48px;"><span face="verdana, sans-serif" style="font-size: x-small;"> @@ </span></div><div style="background-color: white; font-family: Cousine; font-size: 13.2px; line-height: 18.48px;"><span face="verdana, sans-serif" style="font-size: x-small;"><br /></span></div><div style="background-color: white; font-family: Cousine; font-size: 13.2px; line-height: 18.48px;"><span face="verdana, sans-serif" style="font-size: x-small;"><div style="font-size: 13.2px; line-height: 18.48px;">판제로 토 푸글 리체 # 16/18 조각의 재료 및 복용량-밀가루 500 gr "00"-세 몰리나 가루 200 gr-물 400 ml-효모 1/3 큐브 (반죽이 올라갈 수있는 시간에 따라 다름)-올리브 오일 3 큰술-고운 소금 3 티스푼-설탕 1 레벨 큰술-튀김 용 해바라기 기름-채우기 재료 : 토마토 퓨레 700 gr-양파 1/2 개-1 큰술 케이 퍼 (맛보기)-모짜렐라 300 gr-삶은 햄 200g-모르타 델라 200 gr-올리브 오일 2 큰술-오레가노-미세 소금 . 방법-반죽을 준비하는 것은 간단합니다. 다른 큰 용기 또는 믹서에 밀가루와 소금을 붓고 소금이 사방에 퍼지도록 약간 섞습니다. 반죽이 부풀어 오르면 작업대로 옮기고 손으로 지름 약 6 cm의 작은 공을 만듭니다. 그 동안 소스부터 시작하여 양념을 준비합니다. 냄비에 기름을 두르고 잘게 썬 양파를 볶다가 파사타를 넣고 충분히 걸쭉해질 때까지 요리 한 다음 소금과 오레가노로 간을합니다.</div><div style="font-size: 13.2px; line-height: 18.48px;">햄과 모타 델라를 굵게 다져서 함께 섞습니다. 손으로 모짜렐라를 제거하고 위에 무게를 올려 물기를 빼십시오. 모든 것을 한쪽에 보관하십시오. 반죽이 두 번째로 떠오른 후 개별적으로 떠오른 공을 가져다가 밀대를 사용하여 가능한 한 원형 모양을 유지하면서 롤링을 시작합니다. 판제로티는 한 번에 3/4개 이하만 뜨거운 기름에 튀기고 물기를 빼고 끓이지 말고 뜨겁게 제공합니다.그리고 이미 언급했듯이 좋은 사람들과 함께 드세요. 판제로티가 남은 경우 다음 날에도 맛있게 먹을 수 있습니다.불을 끄지 않은 오븐에 보관하고 차갑게 먹어도 좋습니다.</div></span></div><div style="background-color: white; font-family: Cousine; font-size: 13.2px; line-height: 18.48px;"><span face="verdana, sans-serif" style="font-size: x-small;"><br /></span></div><div style="background-color: white; font-family: Cousine; font-size: 13.2px; line-height: 18.48px;"><span face="verdana, sans-serif" style="font-size: x-small;"><br /></span></div><div style="background-color: white; font-family: Cousine; font-size: 13.2px; line-height: 18.48px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjwyhbE8-8TFdO38c_c8eiQ_Wqgmg-87UvFpjb6F8yasAVQhGABFHMTKKHxAtl_vtcM5j599g9xRbgsZ3Inw1w-OCRECe2QezBSWcokuLO8rN1QBwFOXdM7Lj810q1SqHsjk9J_H8-oNq-yGZjM9G3q51J01fwjP8Lrawfwqy3HYdA93lwjT5wr3WwgzB/s1568/GBMI3909%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1568" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjwyhbE8-8TFdO38c_c8eiQ_Wqgmg-87UvFpjb6F8yasAVQhGABFHMTKKHxAtl_vtcM5j599g9xRbgsZ3Inw1w-OCRECe2QezBSWcokuLO8rN1QBwFOXdM7Lj810q1SqHsjk9J_H8-oNq-yGZjM9G3q51J01fwjP8Lrawfwqy3HYdA93lwjT5wr3WwgzB/s320/GBMI3909%5B1%5D.JPG" width="320" /></a></div><br /><p><br /></p><div>Gnocco fritto # ingredienti per 6 persone -<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px;">500 gr di farina 0 - </span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px;">170 ml di latte fresco intero - </span></div><div><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px;">100 ml circa di acqua minerale frizzante - </span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px;">30 gr di strutto - </span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px;">2 cucchiai di vino bianco secco -</span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px;">10 gr di lievito di birra fresco -</span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px;">1 cucchiaino di zucchero -</span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px;">12 gr di sale - </span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px;">strutto o olio d’arachidi per friggere .METHOD-</span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px; text-align: justify;">Sciogliere il lievito nel latte intiepidito e lasciarlo riposare al riparo dalle correnti d’aria fino a quando sulla superficie si sarà formata una leggera schiuma. </span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px; text-align: justify;">Nel frattempo disporre a fontana la farina in un’ampia terrina ed unirvi al centro lo strutto, lo zucchero ed il vino bianco. Aggiungere quindi il miscuglio di latte e lievito e l’acqua frizzante poca alla volta (la dose è indicativa e può variare in funzione del tipo di farina e dell’umidità), cominciando ad amalgamare gli ingredienti con una forchetta. Unire quindi il sale, trasferire l’impasto su una spianatoia leggermente infarinata ed impastare energicamente per almeno 10 minuti, sino ad ottenere un panetto morbido, liscio ed elastico. </span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px; text-align: justify;">Trasferire l’impasto in una ciotola leggermente unta, coprire con un foglio di pellicola e lasciar lievitare in luogo tiepido fino a quando il volume sarà triplicato (circa 3 ore).</span><span style="background-color: white; color: #666666; font-family: Bentham; font-size: 17.6px; text-align: justify;">Riprendere l’impasto, sgonfiarlo e suddividerlo in 2/3 parti. Stendere una porzione ad uno spessore di circa 4/5 mm (non più sottile, o lo gnocco non gonfierà durante la frittura) e con una rotella tagliapasta o un coltello affilato ricavarvi dei rombi. Procedere allo stesso modo con l’impasto restante, avendo cura di tenerlo coperto con un telo umido fino al momento della stesura, in modo che non si secchi a contatto con l’aria. Lasciar riposare i rombi per 5 minuti, quindi friggerli in abbondante olio (o strutto), pochi pezzi alla volta. Lasciar gonfiare e dorare i rombi da entrambi i lati, quindi scolarli su carta assorbente e servire caldi, accompagnati da salumi e formaggi.</span><div style="background-color: white; text-align: justify;"><div class="separator" style="clear: both; color: #666666; font-family: Bentham; font-size: 17.6px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGIocESzoTyNoH1RwRjEpMjxxtfhgz07K3kI9777xn7-h-AxUE0whFo1a4Bo91N6BeS2wBGlGLPItKrMvePBYYx1h7y1mkwOECAY71L6mDy7C_ixc9Z53V_fw5W6Q6qIWAimWnqiR8icPAxkrmPZInt-nuvbIoMkMH3zgaOpjCml1upbEqORnzZN0K6k8/s3995/ODMUE8887%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1373" data-original-width="3995" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGIocESzoTyNoH1RwRjEpMjxxtfhgz07K3kI9777xn7-h-AxUE0whFo1a4Bo91N6BeS2wBGlGLPItKrMvePBYYx1h7y1mkwOECAY71L6mDy7C_ixc9Z53V_fw5W6Q6qIWAimWnqiR8icPAxkrmPZInt-nuvbIoMkMH3zgaOpjCml1upbEqORnzZN0K6k8/w400-h138/ODMUE8887%5B1%5D.JPG" width="400" /></a></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">**</div><div class="separator" style="clear: both; text-align: center;">Pizza fritta # ingredienti e dosi -<span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large;">1 kg. di farina 00+ </span><span style="color: purple; font-family: Georgia; font-size: large;">più 200 gr di farina che servirà per infarinare</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large;"> e spolverizzare il piano di lavoro, -</span><span style="background-color: white; color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large;">1 cucchiaio di sale grosso da cucina (20 gr) -</span><span style="background-color: white; color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large;">2 patate lesse, -</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large;">1 pezzo di lievito di birra, 25 gr -</span><span style="background-color: white; color: purple; font-family: Georgia; font-size: large;">450 gr circa di acqua -</span><span style="background-color: white; color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large;">1 litro di olio extravergine di oliva per friggere. -</span><span style="background-color: white; color: purple; font-size: large;"><span style="font-family: Georgia;"><b>METHOD-</b></span></span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Mettete la farina a fontana sulla spianatoia; aggiungete le patate, lessate e passate nello schiacciapatate, il sale, sciolto in mezzo bicchiere di acqua calda; versate per ultimo il</span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;"> lievito sciolto in tiepida tiepida. </span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Impastate gli ingredienti con l' acqua calda: l</span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">a quantità d'acqua è </span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">all'incirca 450 gr. ma conviene versarla gradualmente e regolarsi di conseguenza. Dovete comunque ottenere un impasto morbido e </span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">liscio. </span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Spolverizzate spesso il piano di lavoro con della farina per evitare che l'impasto si attacchi. </span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Fate un panetto, mettetelo in un contenitore e </span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">copritelo</span><span class="Apple-style-span" style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;"> con la pellicola trasparente; ponetelo al caldo per circa un'ora.</span><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;">Prima di porre il panetto nel contenitore ungetelo con dell'olio extravergine di oliva e sulla parte superiore fate una croce con un coltello., PER far crescere la massa !!</span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">e nel frattempo dovrebbe </span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;"> essere raddoppiato di volume, e stendete una sfoglia dello spessore di circa mezzo centimetro. </span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">Con un coltello tagliate la sfoglia in tanti triangolini di varie dimensioni e spolverizzate sempre il piano di lavoro con della farina.</span><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;">Versate circa un litro di olio extravergine di oliva </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #535353; font-size: 13.2px; text-align: justify;"> </span><span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large; text-align: justify;">in una pentola or in or una teglia dai bordi di almeno 10 cm. Immergete i triangoli di pizza nell'olio bollente e friggeteli da</span><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;"> entrambi i lati, tirateli fuori quando avranno assunto un bel colore dorato.</span><span style="color: purple; font-family: Georgia; font-size: large;">Metteteli a scolare in un colapasta.</span><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;">Trasferiteli in una cesta ricoperta da fogli di carta assorbente in modo da lasciare ancora sgocciolare l'unto di cottura. A me piacciono calde e mangiate così come sono nella loro semplicità senza salumi e formaggi.</span><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;">Queste pizze si prestano ottimamente ad essere imbottite da caciocavallo, salumi e ricotta.</span><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;">C'è </span><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;"> anche una versione della pizza fritta " dolce" condita con vino cotto caldo .</span></div><div class="separator" style="clear: both; text-align: center;"><div style="background-color: white; color: #535353; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPALRdwoK2iP_IgDsLvDMOfULBzkOll1WnXNMhyphenhyphenjACNs3IHrl-Yg4QX_XCS1EdJNzTSGlC6Dz0L6gtyHZzhK8-5bKAZf-EyswZNqVpXQ_vCEOz5mzYkw7HWLchMT2iA5kz0eifdM-BxV4JjuMBaAPZzOZWM31Rpvhbz_jtn5KKop5cbhNcBUd4VNKlqYAI/s1798/IMG_E7222%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1383" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPALRdwoK2iP_IgDsLvDMOfULBzkOll1WnXNMhyphenhyphenjACNs3IHrl-Yg4QX_XCS1EdJNzTSGlC6Dz0L6gtyHZzhK8-5bKAZf-EyswZNqVpXQ_vCEOz5mzYkw7HWLchMT2iA5kz0eifdM-BxV4JjuMBaAPZzOZWM31Rpvhbz_jtn5KKop5cbhNcBUd4VNKlqYAI/s320/IMG_E7222%5B1%5D.JPG" width="246" /></a></div><br /><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: purple; font-family: Georgia; font-size: large; text-align: justify;"><br /></span></div></div></div><div class="separator" style="clear: both; text-align: center;">*****</div><div class="separator" style="clear: both; text-align: center;">Sfincione # ingredienti e dosi <span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-150 gr di semola </span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-350 gr di farina 00 </span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-1 cucchiaino di sale </span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-1 cucchiaio di olio extravergine d'oliva </span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-12 gr di lievito di birra fresco</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-1 cucchiaino di zucchero</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-350 ml di acqua tiepida .>per il sugo ></span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-500 ml di passata di pomodoro</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-4 cucchiai di olio extravergine d'oliva</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-2 grosse cipolle bianche</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-4 filetti di acciuga</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-1 bicchiere di acqua</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-sale q.b.> Per farcire >:</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-200 gr di caciocavallo (o provolone)</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-50 gr di pecorino</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-6 acciughe</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-1 manciata di pangrattato</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-origano q.b.</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">-1 filo d'olio extravergine d'oliva .METHOD-</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">Cottura. 30 minuti in forno preriscaldato a 200° ,</span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">sciogliere il lievito nell'acqua tiepida insieme al cucchiaino di zucchero. </span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">Mescolare le farine con il sale, l'olio e impastare con il miscuglio di acqua e lievito. </span><span style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;">Formare una palla e fare lievitare in una ciotola coperta per tre ore.</span></div><div class="separator" style="clear: both; text-align: center;"><div style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;">Nel frattempo affettare finemente le cipolle e farle soffriggere dolcemente con i quattro cucchiai d'olio per qualche minuto; aggiungere quindi le acciughe, poi la passata di pomodoro e il bicchiere d'acqua. Continuare la cottura per una ventina di minuti e aggiustare di sale.</span><span style="text-align: justify;">Dopo le tre ore di lievitazione riprendere l'impasto,</span><span style="text-align: justify;">stenderlo su una teglia rettangolare unta d'olio e distribuire le acciughe.</span><span style="text-align: justify;">Coprire con la pellicola alimentare e fare lievitare ancora un'ora.</span><span style="text-align: justify;">Unire dunque il caciocavallo (metà tagliato a cubetti e metà grattugiato con la grattugia dai fori larghi), aggiungere il pecorino grattugiato e il sugo.</span></div></div><div style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;"><div>Infine, spolverare con il pangrattato e profumare con l'origano.</div><div>Infornare alla temperatura indicata per 30/35 minuti.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFYGdCvF5eDihP7PeE5ZYq9oaLvIxSVOT4Eio8Ejg7_2CJQ0286HqjsAQZ6MLtklb_QyUjywtIQenMSl61T197xqNOPHGhr67HHBBn1sKe-Hvn_JKmUclO-lz7Niy-kg2lvqYv_sfzyEf5FZkBFvvrCrSR6x5P1g0p5Lr2VPhv6oh2AOsRphEjyiezRhX/s1737/XQZP9988%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1737" data-original-width="1521" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFYGdCvF5eDihP7PeE5ZYq9oaLvIxSVOT4Eio8Ejg7_2CJQ0286HqjsAQZ6MLtklb_QyUjywtIQenMSl61T197xqNOPHGhr67HHBBn1sKe-Hvn_JKmUclO-lz7Niy-kg2lvqYv_sfzyEf5FZkBFvvrCrSR6x5P1g0p5Lr2VPhv6oh2AOsRphEjyiezRhX/s320/XQZP9988%5B1%5D.JPG" width="280" /></a></div><br /><br /></div></div><div style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;"><br /></div><div style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">******</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUC7bZ0gbc-VJ3ro8DNUbdue4bKKNq8bMCVH8R_1h1O-iKxUsUpDdA9xijrgXaGFOGb-QHP1ytehs0wbKCCH5HLNmT_kuFjGQ6d-ICRWQr0DV5S2xPmZ65Vr7_q_hPQtiAgHmA42861gFPOijcGwTNZDnXZuew2sTPw2zIoDS9VgJDr8-t4oceeUCJY562/s1729/NGNZ6194%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1729" data-original-width="1118" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUC7bZ0gbc-VJ3ro8DNUbdue4bKKNq8bMCVH8R_1h1O-iKxUsUpDdA9xijrgXaGFOGb-QHP1ytehs0wbKCCH5HLNmT_kuFjGQ6d-ICRWQr0DV5S2xPmZ65Vr7_q_hPQtiAgHmA42861gFPOijcGwTNZDnXZuew2sTPw2zIoDS9VgJDr8-t4oceeUCJY562/w259-h400/NGNZ6194%5B1%5D.JPG" width="259" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yx1ECPVG5cVEXd28WloFrWDkgX7NUajZnSXVsLmE2kg2hIWuPDq9SPStRKnOp1WS5N_n1cNXck87oC2mbUokga5C-lPhDUWLCwntboSSrNM9e5h_qWxqrh0nmp9N_k1VR6BDIaN_BulLwELIngwTH8CU61-Q6svrjxQDM_Y-vTAn0iPALc2ZWuxoruhw/s1090/EUIL2079%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1090" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yx1ECPVG5cVEXd28WloFrWDkgX7NUajZnSXVsLmE2kg2hIWuPDq9SPStRKnOp1WS5N_n1cNXck87oC2mbUokga5C-lPhDUWLCwntboSSrNM9e5h_qWxqrh0nmp9N_k1VR6BDIaN_BulLwELIngwTH8CU61-Q6svrjxQDM_Y-vTAn0iPALc2ZWuxoruhw/s320/EUIL2079%5B1%5D.JPG" width="320" /></a></div><br /><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXPtheNclwU9j-FURDGk12YO9wVmQiZQLHCuOz2PDXOg54ViG1E8s6Fzl9QKuX7spD99rujQJcQn4ckzL2wgvq1G1ZSBauwS8Rwyd0mypGQ3Hz_laL_LgrWkD8zm8ImyYeq3-a8jK_hyMvyhwCYfzEaAsVXHlntMM0fXgBFHRgY2fPVd39yBsXMPoYwoR/s1674/OBQF0464%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1142" data-original-width="1674" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXPtheNclwU9j-FURDGk12YO9wVmQiZQLHCuOz2PDXOg54ViG1E8s6Fzl9QKuX7spD99rujQJcQn4ckzL2wgvq1G1ZSBauwS8Rwyd0mypGQ3Hz_laL_LgrWkD8zm8ImyYeq3-a8jK_hyMvyhwCYfzEaAsVXHlntMM0fXgBFHRgY2fPVd39yBsXMPoYwoR/w400-h272/OBQF0464%5B1%5D.JPG" width="400" /></a></div><br /><p><br /></p><p><br /></p><p>***</p><p># Farine per fare la Pizza/e :<span face="Jost, sans-serif" style="background-color: white; color: #333333; font-size: 24px;">Per preparare una buona la pizza è necessario che l’impasto sia elastico e ben idratato.</span><span face="Jost, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">La pasta della pizza, a differenza di quella del pane, non ha bisogno di “crescere” ossia lievitare eccessivamente, ha bisogno di elasticità: la massa deve essere facilmente modellabile con le mani, allargata/stesa in teglia o sul piano di lavoro senza rompersi e senza ritirarsi.</span><span face="Jost, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">L’idratazione, ovvero la percentuale di acqua rispetto alla farina, influisce sulla consistenza della pasta e dipende dal tipo di farina che vogliamo utilizzare.</span><span face="Jost, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">Ultimo, ma non per importanza, il tempo di lievitazione che dipende anche dalla quantità di lievito utilizzata.</span></p><p><span face="Jost, sans-serif" style="background-color: white; color: #333333; font-size: 18px;"># </span><span face="Jost, sans-serif" style="background-color: white; color: #333333; font-size: 24px;">Farina di grano tenero :</span><span face="Jost, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">La farina di grano tenero, sicuramente, è la più idonea per ottenere una pizza leggera e ariosa, un impasto facile da lavorare e controllato. Ma quale tipo?</span><span face="Jost, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">La tipo 0, tipo 1, tipo 2, farina integrale?</span></p><span><div><div dir="ltr" trbidi="on"><div style="color: black; font-weight: 400;"><ul style="background-color: white; box-sizing: border-box; color: #333333; font-family: Jost, sans-serif; font-size: 18px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px;"><li style="box-sizing: border-box; margin: 0px 0px 0.5rem;"><a href="https://www.biscotticavanna.com/products/farina-di-grano-tenero-tipo-0" style="background: none; box-sizing: border-box; outline: none; text-decoration-line: none; transition-duration: 0.3s; transition-property: background, box-shadow, border, color, opacity, transform;">TIPO 0</a>: farina raffinata, abburattamento medio perciò più nutriente della farina tipo 00. Si differenzia in <a href="https://www.biscotticavanna.com/collections/farine/products/farina-di-grano-tenero-tipo-0" style="background: none; box-sizing: border-box; outline: none; text-decoration-line: none; transition-duration: 0.3s; transition-property: background, box-shadow, border, color, opacity, transform;">TIPO 0 PANE</a>, ideale per la preparazione del pane e <a href="https://www.biscotticavanna.com/collections/farine/products/farina-tipo-0-pizza" style="background: none; box-sizing: border-box; outline: none; text-decoration-line: none; transition-duration: 0.3s; transition-property: background, box-shadow, border, color, opacity, transform;">TIPO 0 PIZZA</a> ideale per la preparazione della pizza perchè l’impasto risulta più elastico e facile da stendere.</li><li style="box-sizing: border-box; margin: 0px 0px 0.5rem;"><a href="https://www.biscotticavanna.com/collections/farine/products/farina-di-grano-tenero-tipo-1" style="background: none; box-sizing: border-box; outline: none; text-decoration-line: none; transition-duration: 0.3s; transition-property: background, box-shadow, border, color, opacity, transform;">TIPO 1</a>: farina non raffinata, setacciata al buratto e integra di germe; nasce dalla miscela di diverse varietà di grani antichi e proprio per questo è ricca di profumi e proprietà organolettiche che donano sapore al risultato finale. Ideale per pasta fatta in casa, crostate e biscotti, da provare per la preparazione dell’impasto della pizza, facile da lavorare e dal sapore delicato.</li><li style="box-sizing: border-box; margin: 0px 0px 0.5rem;"><a href="https://www.biscotticavanna.com/collections/farine/products/farina-di-grano-tenero-tipo-2" style="background: none; box-sizing: border-box; outline: none; text-decoration-line: none; transition-duration: 0.3s; transition-property: background, box-shadow, border, color, opacity, transform;">TIPO 2</a>: farina a tutto corpo, setacciata al buratto e integra di germe e semolino; può essere utilizzata in purezza per preparazioni come la pasta fatta in casa, come quella di una volta, o per torte, crostate e biscotti. Per pane e pizza è meglio miscelarla ad una farina con maggiore forza, ad esempio una farina tipo 0.</li><li style="box-sizing: border-box; margin: 0px 0px 0.5rem;"><a href="https://www.biscotticavanna.com/collections/farine/products/farina-di-grano-tenero-integrale-grezza" style="background: none; box-sizing: border-box; outline: none; text-decoration-line: none; transition-duration: 0.3s; transition-property: background, box-shadow, border, color, opacity, transform;">INTEGRALE</a>: così come esce dal mulino, rustica e ricca di sostanze nutritive, è la farina più ricca e completa ma non può essere utilizzata in purezza per la preparazione della pizza perché il risultato sarebbe una sorta di “galette” o cracker, difficile da lavorare e insoddisfacente nel gusto e nella consistenza. Questa però può essere miscelata con della farina tipo 0 (indicativamente in proporzione 1/3 integrale e 2/3 tipo 0) per ottenere un buon risultato con il giusto nutrimento.</li><li style="box-sizing: border-box; margin: 0px;"><a href="https://www.biscotticavanna.com/collections/farine/products/farina-di-grano-tenero-integrale-super" style="background: none; box-sizing: border-box; outline: none; text-decoration-line: none; transition-duration: 0.3s; transition-property: background, box-shadow, border, color, opacity, transform;">SUPER SEMI-INTEGRALE</a>: una miscela già pronta all’uso costituita da farina tipo 0 e farina integrale, perfetta per chi vuole un po’ di gusto ma non eccessivamente, una buona base da poter poi arricchire a proprio piacimento o utilizzare semplicemente così.</li><li style="box-sizing: border-box; margin: 0px;"># Farina di ceriali :</li></ul><ul style="background-color: white; box-sizing: border-box; color: #333333; font-family: Jost, sans-serif; font-size: 18px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px; padding: 0px;"><li style="box-sizing: border-box; margin: 0px 0px 0.5rem;"><a href="https://www.biscotticavanna.com/collections/farine/products/farina-la-cereali" style="background: none; box-sizing: border-box; outline: none; text-decoration-line: none; transition-duration: 0.3s; transition-property: background, box-shadow, border, color, opacity, transform;">CEREALI</a>: una miscela ricca di sapore, pensata per chi ama le farine integrali e vuole osare senza sbagliare. Una base di farina di grano tenero tipo 0, arricchita da farine integrali di farro, orzo, grano saraceno, farro monococco e grano duro. Perfetta per focacce e pizze, per ottenere un impasto bello colorato e croccante da farcire anche solo con pochi ingredienti perché già ricco e gustoso.</li><li style="box-sizing: border-box; margin: 0px;"><a href="https://www.biscotticavanna.com/collections/farine/products/farina-cereali-con-semi" style="background: none; box-sizing: border-box; outline: none; text-decoration-line: none; transition-duration: 0.3s; transition-property: background, box-shadow, border, color, opacity, transform;">CEREALI E SEMI</a>: una miscela ricca di sapore, molto simile alla farina + cereali, alla quale si aggiunge un buon mix di semi, interi, ben visibili che al morso sprigionano tutte le loro proprietà organolettiche. Semi di girasole, papavero, sesamo lino e zucca: il risultato sarà così ricco da poter limitare condimenti e farcitura, ideale per chi vuole osare e preparare una pizza o focaccia gourmet.</li></ul></div><div style="color: black; font-weight: 400;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRs1s7o4MrFwoqmHncP7ULkiAYmPUuX1q81rceEJ6-K0kl-1k6m_k3Nz5ztznKknSA_Q1pUr1C__DHG3wkoN5LrCGNv-vzZJE2YKSSrfVkvAoSUOW_zBJBsicH8tXonMiu24PhBYoSBxl1Wd77jnqRU66bay_knYUgKRxMI1cT4jVaak0DWsmQU66VhFsv/s1080/JSLGE1167.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="1080" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRs1s7o4MrFwoqmHncP7ULkiAYmPUuX1q81rceEJ6-K0kl-1k6m_k3Nz5ztznKknSA_Q1pUr1C__DHG3wkoN5LrCGNv-vzZJE2YKSSrfVkvAoSUOW_zBJBsicH8tXonMiu24PhBYoSBxl1Wd77jnqRU66bay_knYUgKRxMI1cT4jVaak0DWsmQU66VhFsv/s320/JSLGE1167.JPG" width="320" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBkNbuZVqXH_4s6dDoc27oASSckVwlpowksOZUiapD35pi63DDTg2LnY58BscMsjGvhyphenhyphen3hFbuJE1YcC4lbHa-e75nVBsiabi1RW4uqGe5dlL2eZGeXi6dc9QcBo8UoBCA1x53Q2dvQOqW0VFZ2SU36820RcqkJTTdhDq_r1gUW6vTBMp26F6MXP8GNlan/s1800/IMG_6612%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBkNbuZVqXH_4s6dDoc27oASSckVwlpowksOZUiapD35pi63DDTg2LnY58BscMsjGvhyphenhyphen3hFbuJE1YcC4lbHa-e75nVBsiabi1RW4uqGe5dlL2eZGeXi6dc9QcBo8UoBCA1x53Q2dvQOqW0VFZ2SU36820RcqkJTTdhDq_r1gUW6vTBMp26F6MXP8GNlan/s320/IMG_6612%5B1%5D.JPG" width="320" /></a></div><br /><div style="color: black; font-weight: 400;"><br /></div><div style="color: black; font-weight: 400;"><br /></div><div style="color: black; font-weight: 400;"><br /></div><div style="color: black; font-weight: 400;"><br /></div><div><div>Flour for making pizza(s) :To make a good pizza, the dough must be elastic and well-hydrated.Pizza dough, unlike bread dough, does not need to "grow" i.e. rise excessively, it needs elasticity: the mass must be easy to shape with the hands, spread out/stretched on a baking tray or work surface without breaking or shrinking. The hydration, i.e. the percentage of water in relation to flour, influences the consistency of the dough and depends on the type of flour we want to use.Last but not least, the rising time, which also depends on the amount of yeast used.</div><div><br /></div><div># Wheat flour :Wheat flour is certainly the most suitable for a light and airy pizza, a dough that is easy to work and controlled. But which type? Type 0, type 1, type 2, wholemeal flour?</div><div><br /></div><div>TYPE 0: refined flour, medium souring therefore more nutritious than type 00 flour. It is differentiated into TYPE 0 BREAD, ideal for bread preparation and TYPE 0 PIZZA ideal for pizza preparation because the dough is more elastic and easier to roll out.</div><div>TYPE 1: unrefined flour, sifted in the tumbler and germ-free; it comes from the mixture of different varieties of ancient grains and for this reason it is rich in fragrances and organoleptic properties that give flavour to the final result. Ideal for home-made pasta, tarts and biscuits, try it for pizza dough preparation, easy to work and with a delicate flavour.</div><div>TYPE 2: full-bodied flour, sifted in the tumbler and full of germ and semolina; can be used purely for preparations such as homemade pasta, as in the past, or for cakes, tarts and biscuits. For bread and pizza, it is better to mix it with a flour with greater strength, such as a type 0 flour.</div><div>INTEGRAL: as it comes out of the mill, rustic and rich in nutrients, it is the richest and most complete flour, but it cannot be used purely for the preparation of pizza because the result would be a sort of 'galette' or cracker, difficult to work with and unsatisfactory in taste and consistency. It can, however, be mixed with type 0 flour (approximately in the proportion 1/3 wholemeal and 2/3 type 0) to obtain a good result with the right nutrition.</div><div>SUPER SEMI-INTEGRAL: a ready-to-use mixture of type 0 flour and wholemeal flour, perfect for those who want a little taste but not too much, a good base that can then be enriched as desired or simply used like this.</div><div># CEREALS Flour :</div><div>CEREALS: a mixture rich in flavour, designed for those who love wholemeal flours and want to dare without going wrong. A base of type 0 soft wheat flour, enriched with spelt, barley, buckwheat, spelt monococo and durum wheat wholemeal flours. Perfect for focaccias and pizzas, to obtain a beautifully coloured and crispy dough to be filled even with just a few ingredients because it is already rich and tasty.</div><div>CEREALS AND SEEDS: a mixture rich in flavour, very similar to flour + cereals, to which is added a good mix of seeds, whole, clearly visible, which release all their organoleptic properties in the bite. Sunflower, poppy, sesame flax and pumpkin seeds: the result will be so rich that you can limit toppings and toppings, ideal for those who want to dare and prepare a gourmet pizza or focaccia.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div>******</div><div><div>Harina para hacer pizza(s) :Para hacer una buena pizza, la masa debe ser elástica y estar bien hidratada.La masa de pizza, a diferencia de la masa de pan, no necesita "crecer" es decir, subir en exceso, necesita elasticidad: la masa debe ser fácil de moldear con las manos, extenderse/estirarse sobre una bandeja de horno o superficie de trabajo sin romperse ni encogerse. La hidratación, es decir, el porcentaje de agua en relación con la harina, afecta a la consistencia de la masa y depende del tipo de harina que queramos utilizar.Por último, pero no menos importante, el tiempo de fermentación, que también depende de la cantidad de levadura utilizada.</div><div><br /></div><div># Harina de trigo :La harina de trigo es sin duda la más adecuada para obtener una pizza ligera y aireada, una masa fácil de trabajar y controlar. ¿Pero de qué tipo? ¿Tipo 0, tipo 1, tipo 2, harina integral?</div><div><br /></div><div>TIPO 0: harina refinada, de acidez media, por lo tanto más nutritiva que la harina de tipo 00. Se diferencia en PAN TIPO 0, ideal para hacer pan, y PIZZA TIPO 0, ideal para hacer pizza porque la masa es más elástica y más fácil de extender.</div><div>TIPO 1: harina sin refinar, tamizada en el bombo y libre de gérmenes; procede de la mezcla de diferentes variedades de granos antiguos y por ello es rica en fragancias y propiedades organolépticas que dan sabor al resultado final. Ideal para pastas caseras, tartas y galletas, pruébela para la preparación de masa de pizza, fácil de trabajar y con un sabor delicado.</div><div>TIPO 2: harina con cuerpo, tamizada en el bombo y llena de germen y sémola; puede utilizarse pura para preparaciones como la pasta casera, como antaño, o para pasteles, tartas y galletas. Para pan y pizza, es mejor mezclarla con una harina de mayor fuerza, como la de tipo 0.</div><div>INTEGRAL: tal como sale del molino, rústica y rica en nutrientes, es la harina más rica y completa, pero no puede utilizarse exclusivamente para la preparación de pizza porque el resultado sería una especie de "galette" o galleta salada, difícil de trabajar y de sabor y consistencia insatisfactorios. Sin embargo, puede mezclarse con harina de tipo 0 (aproximadamente en la proporción 1/3 de harina integral y 2/3 de tipo 0) para obtener un buen resultado con la nutrición adecuada.</div><div>SUPER SEMI-INTEGRAL: una mezcla de harina de tipo 0 y harina integral lista para usar, perfecta para quienes desean un poco de sabor pero no demasiado, una buena base que luego puede enriquecerse como se desee o simplemente utilizarse así.</div><div># Harina CEREALES :</div><div>CEREALES: una mezcla rica en sabor, pensada para los amantes de las harinas integrales que quieren atreverse sin equivocarse. Una base de harina de trigo blando tipo 0, enriquecida con harinas integrales de espelta, cebada, trigo sarraceno, monococo de espelta y trigo duro. Perfecta para focaccias y pizzas, para obtener una masa de bonito color y crujiente que se rellena incluso con pocos ingredientes porque ya es rica y sabrosa.</div><div>CEREALES Y SEMILLAS: una mezcla rica en sabor, muy parecida a la harina + cereales, a la que se añade una buena mezcla de semillas, enteras, bien visibles, que liberan todas sus propiedades organolépticas en el bocado. Semillas de girasol, amapola, sésamo, lino y calabaza: el resultado será tan rico que podrá limitar los aderezos y coberturas, ideal para quienes quieran atreverse y preparar una pizza o focaccia gourmet.</div></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxch0iL6CMTqE2uzQVTM1xQpnyxynYTK5AovMZgd_zKWE4aOm8_VH371v1CMhI8nWhXpBIIbIelm3Iasjn862IUKJ34ImiEhCfu7G3_FGmk47An2XJ1wWWjv1glkDna_bxox3vYwzHOLPpUgR_m39H1siyCH2lLrOGJnfnQoV2PyYa-B3Nm4VCMjL5Inrz/s3470/SLYP3901%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2176" data-original-width="3470" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxch0iL6CMTqE2uzQVTM1xQpnyxynYTK5AovMZgd_zKWE4aOm8_VH371v1CMhI8nWhXpBIIbIelm3Iasjn862IUKJ34ImiEhCfu7G3_FGmk47An2XJ1wWWjv1glkDna_bxox3vYwzHOLPpUgR_m39H1siyCH2lLrOGJnfnQoV2PyYa-B3Nm4VCMjL5Inrz/s320/SLYP3901%5B1%5D.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBO-H3EuF5As6hLKnoBv2nfRp8k9ke9GZsLUoYINS4CSsffEk4oeVqGMiNvXO3K0vbJYbFdbF-Szaud4aNK-uvacAVDmYWY2qr3MD6xO_hSSck8nDI3-7_YEpjlT0ov440VWwjYmiuzqg96Zdd6HR9xtHLUanEzkUjM8Urv7weMKLVtsH_qraUWGUY0HqK/s1526/IMG_E1454%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1526" data-original-width="1502" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBO-H3EuF5As6hLKnoBv2nfRp8k9ke9GZsLUoYINS4CSsffEk4oeVqGMiNvXO3K0vbJYbFdbF-Szaud4aNK-uvacAVDmYWY2qr3MD6xO_hSSck8nDI3-7_YEpjlT0ov440VWwjYmiuzqg96Zdd6HR9xtHLUanEzkUjM8Urv7weMKLVtsH_qraUWGUY0HqK/s320/IMG_E1454%5B1%5D.JPG" width="315" /></a></div><br /><div style="color: black; font-weight: 400;"><br /></div><div><div>La pâte à pizza, contrairement à la pâte à pain, n'a pas besoin de "grandir", c'est-à-dire de lever excessivement, elle a besoin d'élasticité : la masse doit être facile à façonner avec les mains, à étaler/étendre sur une plaque de cuisson ou un plan de travail sans se briser ni se rétracter. L'hydratation, c'est-à-dire le pourcentage d'eau par rapport à la farine, influe sur la consistance de la pâte et dépend du type de farine que l'on souhaite utiliser.</div><div><br /></div><div># Farine de blé : La farine de blé est certainement la plus adaptée pour obtenir une pizza légère et aérée, une pâte facile à travailler et à contrôler. Mais quel type : type 0, type 1, type 2, farine complète ?</div><div><br /></div><div>TYPE 0 : farine raffinée, moyennement acidifiante, donc plus nutritive que la farine de type 00. On la différencie en TYPE 0 BREAD, idéale pour la fabrication du pain, et TYPE 0 PIZZA, idéale pour la fabrication de la pizza car la pâte est plus élastique et plus facile à étaler.</div><div>TYPE 1 : farine non raffinée, tamisée au tambour et exempte de germes ; elle provient du mélange de différentes variétés de grains anciens et, pour cette raison, elle est riche en parfums et en propriétés organoleptiques qui donnent de la saveur au résultat final. Idéale pour les pâtes artisanales, les tartes et les biscuits, essayez-la pour la préparation de la pâte à pizza, facile à travailler et d'une saveur délicate.</div><div>TYPE 2 : farine corsée, tamisée au tambour et pleine de germe et de semoule ; peut être utilisée pure pour des préparations telles que les pâtes maison, comme par le passé, ou pour les gâteaux, les tartes et les biscuits. Pour le pain et la pizza, il est préférable de la mélanger à une farine plus résistante, comme la farine de type 0.</div><div>INTEGRALE : telle qu'elle sort du moulin, rustique et riche en nutriments, c'est la farine la plus riche et la plus complète, mais elle ne peut pas être utilisée uniquement pour la préparation de pizzas, car le résultat serait une sorte de galette ou de craquelin, difficile à travailler et insatisfaisant en termes de goût et de consistance. Elle peut toutefois être mélangée à de la farine de type 0 (approximativement dans la proportion de 1/3 de farine complète et 2/3 de type 0) pour obtenir un bon résultat avec une bonne nutrition.</div><div>SUPER SEMI-INTEGRAL : un mélange prêt à l'emploi de farine de type 0 et de farine complète, parfait pour ceux qui veulent un peu de goût mais pas trop, une bonne base qui peut ensuite être enrichie à volonté ou simplement utilisée comme ceci.</div><div># Farine CEREALES :</div><div>CEREALES : un mélange riche en goût, conçu pour les amateurs de farines complètes qui veulent oser sans se tromper. Une base de farine de blé tendre de type 0, enrichie de farines complètes d'épeautre, d'orge, de sarrasin, d'épeautre monococo et de blé dur. Parfaite pour les focaccias et les pizzas, pour obtenir une belle pâte colorée et croustillante à farcir même avec peu d'ingrédients car elle est déjà riche et savoureuse.</div><div>CÉRÉALES ET GRAINES : un mélange riche en goût, très similaire à la farine + céréales, auquel on ajoute un bon mélange de graines, entières, bien visibles, qui libèrent toutes leurs propriétés organoleptiques dans la bouchée. Graines de tournesol, de pavot, de sésame, de lin et de courge : le résultat sera si riche qu'il permettra de limiter les garnitures, idéal pour ceux qui veulent oser et préparer une pizza ou une focaccia gastronomique.</div></div><div style="color: black; font-weight: 400;"><br /></div><div style="color: black; font-weight: 400;"><br /></div><div style="color: black; font-weight: 400;"> *****</div><br /><div style="color: black; font-weight: 400;">Sfincione palermitano # P<span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px;">er la pasta: </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px;">350 gr di farina 00 - </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px;">350 gr di farina 0 (zero) o manitoba -</span></div><div style="color: black; font-weight: 400;"><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">400 gr di acqua -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">1 cubetto di lievito -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">2 cucchiaini di sale -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">1 cucchiaino di zucchero - 1</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;"> tazzina da</span><br style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">caffè piena di olio di oliva -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">olio di semi q.b. per ungere le teglia -</span><br style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;"><b>Ingredienti per il condimento -</b></span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">3 grosse Cipolle -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">mezzo bicchiere di Olio di oliva -</span><br style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">6 filetti di Acciuga o 3 sarde salate -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">150 gr Passata di Pomodoro -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">70 gr Pecorino grattugiato -</span><br style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">50 gr di Pangrattato -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Origano -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Sale e Pepe q.b. -</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Olio di oliva per irrorare - </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">mezzo chilo di Formaggio Primosale o Tuma (tomino) .METHOD-</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Impastare farina, acqua non fredda, lievito, zucchero e olio di oliva, in ultimo aggiungere il sale.</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Porre in una grande ciotola unta con dell'olio e chiusa con coperchio o pellicola per cucuina e mettere dentro il forno spento per un paio d'ore.</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Nel frattempo </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px;">soffriggere le cipolle in mezzo bicchiere di olio di oliva, lasciarle andare per 5 minuti a fuoco basso mescolando spesso quindi sciogliervi dentro le acciughe. Aggiungere la passata di pomodoro e in ultimo il pepe.,</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">lasciar cuocere per 10 minuti, coperto e a fuoco basso.</span><br style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">spegnere e aggiungere un po' di origano.</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Quando l'impasto sarà raddoppiato di volume, ungere con l'olio di semi due placche da forno, dividere l'impasto in </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">due e sistemarvelo sopra aiutandosi con le mani e formando due pizze alte ed ovali.</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Riporre ancora nel forno freddo a lievitare per almeno un'altra ora.,</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">tagliare le cipolle a julienne e </span><br style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Tagliare il primosale a cubetti spessi mezzo cm e premerlo nell'impasto. versarvi sopra il condimento </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">sgocc</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">iolandolo un po' in modo che l'umido in eccesso rimanga nel tegame.,</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">a questo sughetto così formatosi nel tegame aggiungere il pangrattato, il pecorino e un altro pizzico di origano secco, mescolare e versarlo sopra gli sfincioni.</span><br style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;">Irrorare con dell'olio di oliva ed infornare in forno caldo 180 gradi per circa mezzora, e sino a doratura.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv66JUZ2z5cZcr6kFn6QwXAAgQ5pWFBbzxNgxgyjXQcY13am0TJ-_rJ9qupzGXwkyyAGVU0PQ6aSM6ocxlYKXa9Md0j7ZHVYFgnSpE50dfZerf8qz5UoO1EKmNLmUd644YBe3hkPDFUAUbABHIqLhCBNuKKR1D1-RoNC-e0arQe5QHJcjnlbqjDxWDTD2Q/s1228/WTJS8549%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1228" data-original-width="737" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv66JUZ2z5cZcr6kFn6QwXAAgQ5pWFBbzxNgxgyjXQcY13am0TJ-_rJ9qupzGXwkyyAGVU0PQ6aSM6ocxlYKXa9Md0j7ZHVYFgnSpE50dfZerf8qz5UoO1EKmNLmUd644YBe3hkPDFUAUbABHIqLhCBNuKKR1D1-RoNC-e0arQe5QHJcjnlbqjDxWDTD2Q/s320/WTJS8549%5B1%5D.JPG" width="192" /></a></div><br />.</span></div><div style="color: black; font-weight: 400;"><span face="arial, helvetica, sans-serif" style="background-color: white; color: #141823; font-size: 13px; line-height: 18px;"><br /></span></div><div style="color: black; font-weight: 400;"> *****</div><div style="color: black; font-weight: 400;"><br /></div><div><div style="background-color: white; text-align: justify;"><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;">Pizzateig muss im Gegensatz zu Brotteig nicht "wachsen", d.h. übermäßig aufgehen, sondern elastisch sein: Die Masse muss sich leicht mit den Händen formen und auf einem Backblech oder einer Arbeitsfläche ausbreiten/ausdehnen lassen, ohne zu brechen oder zu schrumpfen. Die Hydratation, d. h. der prozentuale Anteil des Wassers im Verhältnis zum Mehl, beeinflusst die Konsistenz des Teigs und hängt von der Art des Mehls ab, das wir verwenden wollen, und nicht zuletzt von der Gehzeit, die auch von der Menge der verwendeten Hefe abhängt.</span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;"><br /></span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;"># Weizenmehl: Weizenmehl ist sicherlich am besten geeignet für eine leichte und luftige Pizza, einen Teig, der sich leicht verarbeiten und kontrollieren lässt. Aber welcher Typ? Typ 0, Typ 1, Typ 2, Vollkornmehl?</span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;"><br /></span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;">TYP 0: raffiniertes Mehl, mittelstark gesäuert und daher nahrhafter als Mehl des Typs 00. Es wird unterschieden in TYP 0 BROT, ideal für die Herstellung von Brot, und TYP 0 PIZZA, ideal für die Herstellung von Pizza, da der Teig elastischer ist und sich leichter ausrollen lässt.</span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;">TYP 1: unraffiniertes, in der Tumbler gesiebtes und keimfreies Mehl; es wird aus der Mischung verschiedener alter Getreidesorten gewonnen und ist daher reich an Aromen und organoleptischen Eigenschaften, die dem Endergebnis Geschmack verleihen. Ideal für selbstgemachte Nudeln, Kuchen und Kekse, probieren Sie es für die Zubereitung von Pizzateig, leicht zu verarbeiten und mit einem feinen Geschmack.</span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;">TYP 2: volles Mehl, in der Tumbler gesiebt und voller Keime und Grieß; kann rein für Zubereitungen wie hausgemachte Nudeln, wie früher, oder für Kuchen, Torten und Kekse verwendet werden. Für Brot und Pizza ist es besser, es mit einem Mehl mit höherer Festigkeit zu mischen, wie z. B. einem Mehl des Typs 0.</span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;">INTEGRAL: Das rustikale und nährstoffreiche Mehl ist das reichhaltigste und vollständigste Mehl, kann aber nicht ausschließlich für die Zubereitung von Pizza verwendet werden, da das Ergebnis eine Art "Galette" oder Cracker wäre, der schwer zu verarbeiten und in Geschmack und Konsistenz unbefriedigend wäre. Es kann jedoch mit Mehl Typ 0 gemischt werden (ungefähr im Verhältnis 1/3 Vollkorn und 2/3 Typ 0), um ein gutes Ergebnis mit dem richtigen Nährwert zu erzielen.</span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;">SUPER SEMI-INTEGRAL: eine gebrauchsfertige Mischung aus Mehl Typ 0 und Vollkornmehl, ideal für diejenigen, die ein wenig Geschmack, aber nicht zu viel wollen, eine gute Basis, die dann nach Belieben angereichert oder einfach so verwendet werden kann.</span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;"># CEREALS-Mehl :</span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;">CEREALS: eine geschmacksintensive Mischung für alle, die Vollkornmehl lieben und sich etwas trauen wollen, ohne etwas falsch zu machen. Eine Basis aus Weichweizenmehl Typ 0, angereichert mit Dinkel-, Gersten-, Buchweizen-, Dinkelmonokoko- und Hartweizenvollkornmehl. Ideal für Focaccias und Pizzen, um einen schön gefärbten und knusprigen Teig zu erhalten, der auch mit wenigen Zutaten gefüllt werden kann, da er bereits reichhaltig und schmackhaft ist.</span></span></div><div><span style="color: #666666; font-family: Bentham;"><span style="font-size: 17.6px;">GETREIDE UND KÖRNER: eine geschmacksintensive Mischung, die dem Mehl + Getreide sehr ähnlich ist und der eine gute Mischung von ganzen, deutlich sichtbaren Körnern zugesetzt wird, die beim Biss alle ihre organoleptischen Eigenschaften entfalten. Sonnenblumen-, Mohn-, Sesam-, Leinsamen und Kürbiskerne: das Ergebnis ist so reichhaltig, dass man den Belag und die Beigaben begrenzen kann, ideal für alle, die sich trauen und eine Gourmet-Pizza oder Focaccia zubereiten wollen.</span></span></div></div><div class="separator" style="clear: both; color: black; font-weight: 400; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWwFU_qcE0ADqj44BjkNMJUNMIGh_8_VpUnPo69qvMFp-TuSKobXrX3LyT3HJh78TlpjwvusssfBZQuVkF0CTCmP-U23woKmphRR0xpKp8CvkC6PeeFCGd2_lHaDet9yzuIAV_bxK7JCb0ChL1l7m_4B2fqBF8foEJ6zzkN6B6PM5BGNTcAwygigUj3T7/s1800/IMG_5824%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWwFU_qcE0ADqj44BjkNMJUNMIGh_8_VpUnPo69qvMFp-TuSKobXrX3LyT3HJh78TlpjwvusssfBZQuVkF0CTCmP-U23woKmphRR0xpKp8CvkC6PeeFCGd2_lHaDet9yzuIAV_bxK7JCb0ChL1l7m_4B2fqBF8foEJ6zzkN6B6PM5BGNTcAwygigUj3T7/s320/IMG_5824%5B1%5D.JPG" width="320" /></a></div><br /></div><div style="color: black; font-weight: 400;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> </div><div class="separator" style="clear: both; color: black; font-weight: 400; text-align: center;">Pizza Intrepido > burrat di bufola, olio extra , crema di zucca , salsiccia, zucchine fritte , basilico .<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLFG_rUTqLw9AHLhnWuWi7ytK_byuALBFgUKrxrZXXj6LdI2GqdiTUgnMUgY25blrD8Zp74K71mPoq6bQBqBrRfHDeIq4GZXVC1GFPeBDIkiHFm12-YlxPI2UBKU_RxAsaNqcbUoqmg8Rii1vdPZXVmqQSY_4RzpAd790CFWzrzaDGkW4EJAVZI1SUd-b/s1238/JZGY5746%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1238" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLFG_rUTqLw9AHLhnWuWi7ytK_byuALBFgUKrxrZXXj6LdI2GqdiTUgnMUgY25blrD8Zp74K71mPoq6bQBqBrRfHDeIq4GZXVC1GFPeBDIkiHFm12-YlxPI2UBKU_RxAsaNqcbUoqmg8Rii1vdPZXVmqQSY_4RzpAd790CFWzrzaDGkW4EJAVZI1SUd-b/s320/JZGY5746%5B1%5D.JPG" width="279" /></a></div><br /><div style="color: black; font-weight: 400;"><br /></div><div style="color: black; font-weight: 400;"><br /></div><div style="color: black; font-weight: 400;"><br /></div></div></div><div style="color: #274e13; font-weight: bold;">Pizza ai 5 formaggi >Mozzarella , basilico, sale , fontina , gorgonzola ,taleggio , mozzarella intera di bufola .</div></span><b><span style="color: #274e13;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKG70LG-MWeE9xaRijQpjSfiYuIYmFbYIiw6E-GQ1-YJfVXpedahdUX4IyjW4-zzxB11kgpna1bKBkRB1h51MxdewSuEhb9v-ooX1a1rKON5lUESbVefs50jlbyVwiNpJlNGqo8zIj4EFXwmYSDJ6aSWm_vXVXzIb4fgiQrnD-IVlPZIsCsG9bticOf7Ff/s1734/IIRN9408%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1734" data-original-width="1344" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKG70LG-MWeE9xaRijQpjSfiYuIYmFbYIiw6E-GQ1-YJfVXpedahdUX4IyjW4-zzxB11kgpna1bKBkRB1h51MxdewSuEhb9v-ooX1a1rKON5lUESbVefs50jlbyVwiNpJlNGqo8zIj4EFXwmYSDJ6aSWm_vXVXzIb4fgiQrnD-IVlPZIsCsG9bticOf7Ff/s320/IIRN9408%5B1%5D.JPG" width="248" /></a></div> ***</span></b><div><span style="color: #274e13;"><b><br /></b></span><div><b><span style="color: #274e13;"><br /></span></b></div><div><b><span style="color: #274e13;">1) la Pinsa è romana ( Roma ) </span></b><span face=""Google Sans", arial, sans-serif" style="background-color: white; color: #4d5156; font-size: 16px;">Messo a confronto con l'impasto della pizza classica, quello della pinsa prevede un apporto differente di acqua , e una percentuale più bassa di lievito </span><span face=""Google Sans", arial, sans-serif" style="background-color: white; color: #4d5156; font-size: 16px;">. Il risultato è una preparazione più digeribile e meno calorica., L'</span><span face=""Google Sans", arial, sans-serif" style="background-color: white; color: #4d5156; font-size: 16px;"> esempio perfetto è la Pinsa romana multicereali, ottenuta aggiungendo al tradizionale mix le farine di avena , segale , malto d'orzo , orzo e semi di zucca , girasole e lino ,</span><span face=""Google Sans", arial, sans-serif" style="background-color: white; color: #4d5156; font-size: 16px;"> che conferiscono al prodotto un sapore rustico e integrale e il profumo inconfondibile dei grani antichi.</span></div><div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjei3ex1Ek7tL97dprQjgZ55UsWrS9kiVK_1jU4X2DjE8jmGj0kenZ0yvsJBAkeF3scxb9iBsO9W6sdawAuEYXPasJipwGVY2snltj9MVykCRQE3iDl2neN1mM0D2YSpQ5p_ajp4P74t0mxocr6jgkyfqz3MijHrpRJWDAp3BgFRWuV-ygSXXz0Q7HpkwdH/s1306/OOGG9480%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1306" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjei3ex1Ek7tL97dprQjgZ55UsWrS9kiVK_1jU4X2DjE8jmGj0kenZ0yvsJBAkeF3scxb9iBsO9W6sdawAuEYXPasJipwGVY2snltj9MVykCRQE3iDl2neN1mM0D2YSpQ5p_ajp4P74t0mxocr6jgkyfqz3MijHrpRJWDAp3BgFRWuV-ygSXXz0Q7HpkwdH/s320/OOGG9480%5B1%5D.JPG" width="320" /></a></div>Pinsa is roman ( Rome ) Compared to classic pizza dough, pinsa dough has a different water content and a lower percentage of yeast. The result is a more digestible and less caloric preparation. The perfect example is the multigrain Pinsa romana, made by adding oat, rye, barley malt, barley and pumpkin, sunflower and linseed seeds to the traditional mix, which give the product a rustic and integral flavour and the unmistakable aroma of ancient grains.<br /><br /><span style="color: #274e13; font-weight: bold;"><br /></span></div><div><span style="color: #274e13; font-weight: bold;"> ***</span></div><div><span style="color: #274e13; font-weight: bold;">2) Pinsa romana # ingredienti e dosi -</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="background-color: white; color: #212529; font-size: 16px;">720 gr di farina per Pinsa - </span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="background-color: white; color: #212529; font-size: 16px;">3 gr lievito di birra fresco - </span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="background-color: white; color: #212529; font-size: 16px;">500 gr acqua -</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="background-color: white; color: #212529; font-size: 16px;">15 gr sale - </span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="background-color: white; color: #212529; font-size: 16px;">10 gr olio extra vergine d'oliva .METHOD - </span><span face="Lato, sans-serif" style="background-color: white; color: #212529; font-size: 16.96px;">Inserisci la farina nell’impastatrice e poi aggiungi il lievito sbriciolato. Versa poco per volta metà acqua fredda e comincia a impastare. Puoi anche lavorare l’impasto a mano, ti occorrerà solo un po’ più tempo.</span><span face="Lato, sans-serif" style="background-color: white; color: #212529; font-size: 16.96px;">Ora aggiungi olio e sale e poi il resto dell’acqua e prosegui a impastare per circa una ventina di minuti, finché non vedi l’impasto ben legato.</span><span face="Lato, sans-serif" style="background-color: white; color: #212529; font-size: 16.96px;">Togli dalla ciotola l’impasto aiutandoti con poca farina se attacca: per la stesura prova ad utilizzare lo ( spolvero di riso termotrattato )</span><span face="Lato, sans-serif" style="background-color: white; color: #212529; font-size: 16.96px;">, che asciuga e rende lavorabili anche impasti estremamente idratati come quello della Pinsa romana. Inoltre la croccantezza e non sporca.</span><span face="Lato, sans-serif" style="background-color: white; color: #212529; font-size: 16.96px;">Mettilo in una ciotola, copri con pellicola trasparente e lascia lievitare in frigo per almeno 24 ore o anche di più se vuoi. Trasferisci l’impasto lievitato in una teglia infarinata: ora lo dividi in 4 panetti, copri il tutto con un panno e procedi a far lievitare per almeno 3 ore circa.</span><span face="Lato, sans-serif" style="background-color: white; color: #212529; font-size: 16.96px;">Per la stesura della Pinsa romana, dimentica il mattarello: si fa tutto a mano, facendo lievi pinsature. </span><span face="Lato, sans-serif" style="background-color: white; color: #212529; font-size: 16.96px;">Farcisci la Pinsa come preferisci. Ora puoi Infornare: fai cuocere a 200 gradi per circa 20 minuti.</span><span face="Lato, sans-serif" style="background-color: white; color: #212529; font-size: 16.96px;">La Pinsa romana è pronta, non resta che condirla ! </span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="background-color: white; color: #212529; font-size: 16px;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTQDbn51qjoKj9l8BMYUtnnBSFCP69Dd9ve-HlSr7ApFlN15_nwWXg7nUNOqBkXeNhyylBACeSn-W08fyjSndyI76TCpSBNyODQ-XvJf4vU-ik0p_k5GMI42tTqrU96gsjnvVETvE1SZOPoSZmocpoNv-70RsC9TxNZ4EcIWZnZnyxC4qxsc2XmGshWhs/s1560/ANTF3581%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1296" data-original-width="1560" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTQDbn51qjoKj9l8BMYUtnnBSFCP69Dd9ve-HlSr7ApFlN15_nwWXg7nUNOqBkXeNhyylBACeSn-W08fyjSndyI76TCpSBNyODQ-XvJf4vU-ik0p_k5GMI42tTqrU96gsjnvVETvE1SZOPoSZmocpoNv-70RsC9TxNZ4EcIWZnZnyxC4qxsc2XmGshWhs/s320/ANTF3581%5B1%5D.JPG" width="320" /></a></div><br /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="background-color: white; color: #212529; font-size: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePYGC1xu2RUjypdm5WT4q4VuWkhTmUtSMo8wq2xvyEHgh-hkXZqN4fe0Ltr9kmcPPhVYvYF7b6VGST7MH3HICIH1QFohKsKDQfiwoF1Fjwr2Z3tFfPKLu65bab5nrmIqsACfRKJaOMj2S3_D87VOKrXFwNjCVtBAX1LFNk-49TyD_o8xBSw0BrDr7V4gn/s3337/TKSD9264%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2634" data-original-width="3337" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePYGC1xu2RUjypdm5WT4q4VuWkhTmUtSMo8wq2xvyEHgh-hkXZqN4fe0Ltr9kmcPPhVYvYF7b6VGST7MH3HICIH1QFohKsKDQfiwoF1Fjwr2Z3tFfPKLu65bab5nrmIqsACfRKJaOMj2S3_D87VOKrXFwNjCVtBAX1LFNk-49TyD_o8xBSw0BrDr7V4gn/s320/TKSD9264%5B1%5D.JPG" width="320" /></a></div><br /><div><span style="color: #274e13; font-weight: bold;">**</span></div><div><span style="color: #274e13; font-weight: bold;"><br /></span></div><div><span style="color: #274e13; font-weight: bold;">Pettole # ingredienti e dosi - </span><span face=""Trebuchet MS", sans-serif" style="background-color: white; color: #686464; font-size: small; text-align: justify;">800/1000 gr di farina 00 (circa) - </span><span face=""Trebuchet MS", sans-serif" style="background-color: white; color: #686464; font-size: small; text-align: justify;">25 gr di lievito di birra -</span><span face=""Trebuchet MS", sans-serif" style="background-color: white; color: #686464; font-size: small; text-align: justify;">1 cucchiaino (da caffè) di zucchero -</span><span face=""Trebuchet MS", sans-serif" style="background-color: white; color: #686464; font-size: small; text-align: justify;">2 cucchiani (da caffè) di sale -</span><span face=""Trebuchet MS", sans-serif" style="background-color: white; color: #686464; font-size: small; text-align: justify;">acqua q.b. -</span><span face=""Trebuchet MS", sans-serif" style="background-color: white; color: #686464; font-size: small; text-align: justify;">olio extra vergine d'oliva per friggere - </span><span face=""Trebuchet MS", sans-serif" style="background-color: white; color: #686464; font-size: small; text-align: justify;">zucchero semolato per "decorare".METHOD-</span><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;">Prima di tutto in un bicchiere di carta riempito d'acqua tiepida per metà, preparo una pastella, sciogliendo il lievito con l'aggiunta di un cucchiaino di z</span><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;">ucchero e circa 5-6 cucchiai di farina, copro e lascio che il lievito cominci ad attivarsi. </span><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;">Dopo circa 10-15 minuti, la pastella avrà raggiunto il bordo del bicchiere, allora lo verso in una pentola alta - come quelle che si usano per cuocere gli spaghetti - insieme a tutta la farina e al sale.</span><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;">Comincio ad impastare a mano aggiungendo acqua tiepida e lavorando energicamente l'impasto dal basso verso l'alto fino ad avere una consistenza elastica, ma molto molto morbida e liscia. </span><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;">Copro la pentola col suo coperchio e lascio lievitare finché l'impasto non triplica di volume e produce sulla superficie delle bolle , prima di 1/2 ora ; </span><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;">Si prende poi l'impasto a cucchiaiate (il cucchiaio deve essere bagnato quasi ogni volta) ed aiutandosi con le dita si fa scivolare in abbondante olio extravergine d'oliva, messo a scaldare in un tegame dai bordi alti. </span><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;">Si sgocciolano le Pettole con la schiumarola, si mettono in un piatto coperto di carta da cucina per togliere l'olio in eccesso ed infi</span><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;">ne si rotolano in abbondante zucchero semolato.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ChzOcIzyj2pwHC4UIHMBM_J8_JXwSzjF0W32IGWftjsg-3_Cncr5ysugoCsSbizDIlzbC0nlcStV6gh0pyNAea6RNluBluA5Uh1o9ovRfSSkfdJAlMuBqSusHr7vcPjb2MgtnM4L9cPJcRGbi_T0o68yUH-4BN5_Xqmdje4EpYLfzhtTIsM_75WKlgu5/s1685/KDOG1001%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1685" data-original-width="1083" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ChzOcIzyj2pwHC4UIHMBM_J8_JXwSzjF0W32IGWftjsg-3_Cncr5ysugoCsSbizDIlzbC0nlcStV6gh0pyNAea6RNluBluA5Uh1o9ovRfSSkfdJAlMuBqSusHr7vcPjb2MgtnM4L9cPJcRGbi_T0o68yUH-4BN5_Xqmdje4EpYLfzhtTIsM_75WKlgu5/s320/KDOG1001%5B1%5D.JPG" width="206" /></a></div><br /></span></div><div><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;">Pettole # ingredienti e dosi :</span></div><div><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;"><span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">500 gr Farina manitoba</span><br style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;" /><span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">1 patata lessa</span><br style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;" /><span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">1 cubetto di lievito</span><br style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;" /><span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">10 g di olio</span><br style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;" /><span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">350 g acqua</span><br style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;" /><span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">2 cucchiaini di sale</span><br style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;" /><span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">1 cucchiaino di zucchero per aiutare la lievitazione.</span><br style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;" /><span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">1 litro di olio per friggere</span><br style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;" />> METHOD -<span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px;">Lessate la patata, sbucciatela e schiacciatela allo schiacciapatate…. Impastate con la farina, l’olio e il sale. In una ciotolina fate sciogliere il lievito con l’acqua e lo zucchero ed usate il composto per impastare la farina con le patate. Fate lievitare per un’ora e mezza circa. Preparate l’olio bollente per procedere con la frittura. Prelevate dalla ciotola un po’ di impasto per volta arrotolandolo direttamente su una forchetta e facendolo scivolare nell’olio o con un cucchiaio fino ad esaurimento dell’impasto. Prima di friggere le Pettole potete dividere l’impasto in più parti ed aggiungere ad ogni parte per esempio delle acciughe a pezzettini, delle olive, dei pezzettini di salumi o quello che più vi piace.>>Procedimento con Bimby :>> </span></span><span style="background-color: white; color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: justify;">lessate la patata, sbucciatela e mettetela nel boccale a pezzi. Aggiungete acqua, olio, zucchero e lievito ed impastate per 5 secondi a velocità 5. Aggiungete la farina ed il sale ed azionate per 5 secondi. a velocità 6 e poi impastate per 3 minuti a vel. spiga. Fate lievitare per un’ora e mezza circa. Preparate l’olio bollente per procedere con la frittura. Prelevate dalla ciotola un po’ di impasto per volta arrotolandolo direttamente su una forchetta e facendolo scivolare nell’olio o con un cucchiaio fino ad esaurimento dell’impasto. Prima di friggere le pettole potete dividere l’impasto in più parti ed aggiungere ad ogni parte per esempio delle acciughe a pezzettini, delle olive, dei pezzettini di salumi o quello che più vi piace.</span></div><div><span face=""Trebuchet MS", sans-serif" style="color: #686464; font-size: small; text-align: justify;"><br /></span></div><div><b><span style="color: #274e13;">***</span></b></div><div><b><span style="color: #274e13;"><br /></span></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfzJJRhwnquq-RwvAybs7OXiAojC3Pbx_X0HMzfgRcXlJNOOfUT0IDcGCPBE-G2aXxgCPBLx2u3vAFQA7gJECwAN4bXbRsJvH-RMdtrGaqbnmdsfYXXSkQvcbpAMZiiANxrBSWhU_5j873Cj8U9P6cmvO1XGfJGJaNxzRg_ca_IwwuaF6NcZcC2XblovW/s2436/IMG_5384%5B1%5D.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2436" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfzJJRhwnquq-RwvAybs7OXiAojC3Pbx_X0HMzfgRcXlJNOOfUT0IDcGCPBE-G2aXxgCPBLx2u3vAFQA7gJECwAN4bXbRsJvH-RMdtrGaqbnmdsfYXXSkQvcbpAMZiiANxrBSWhU_5j873Cj8U9P6cmvO1XGfJGJaNxzRg_ca_IwwuaF6NcZcC2XblovW/w185-h400/IMG_5384%5B1%5D.PNG" width="185" /></a></div> *****</b></div><div><div><b>Tepung untuk membuat pizza: Untuk membuat pizza yang baik, adonan harus elastis dan terhidrasi dengan baik Adonan pizza, tidak seperti adonan roti, tidak perlu "tumbuh" yaitu mengembang secara berlebihan, adonan harus elastis: adonan harus mudah dibentuk dengan tangan, disebarkan/direntangkan di atas loyang atau permukaan kerja tanpa pecah atau menyusut. Hidrasi, yaitu persentase air dalam kaitannya dengan tepung, mempengaruhi konsistensi adonan dan tergantung pada jenis tepung yang ingin kita gunakan, dan yang terakhir adalah waktu mengembang, yang juga tergantung pada jumlah ragi yang digunakan.</b></div><div><b><br /></b></div><div><b># Tepung terigu: Tepung terigu tentu saja yang paling cocok untuk pizza yang ringan dan lapang, adonan yang mudah dikerjakan dan dikontrol. Tapi tipe yang mana? Tipe 0, tipe 1, tipe 2, tepung gandum utuh?</b></div><div><b><br /></b></div><div><b>TIPE 0: tepung halus, asam sedang sehingga lebih bergizi daripada tepung tipe 00. Ini dibedakan menjadi TEPUNG TIPE 0 ROTI, ideal untuk membuat roti, dan TEPUNG TIPE 0 PIZZA, ideal untuk membuat pizza karena adonannya lebih elastis dan lebih mudah digulung.</b></div><div><b>TIPE 1: tepung yang tidak dimurnikan, diayak di dalam tumbler dan bebas kuman; tepung ini berasal dari campuran berbagai jenis biji-bijian kuno dan oleh karena itu, tepung ini kaya akan wewangian dan sifat organoleptik yang memberikan cita rasa pada hasil akhir. Ideal untuk pasta, kue tart, dan biskuit buatan sendiri, cobalah untuk membuat adonan pizza, mudah dikerjakan dan dengan rasa yang lembut.</b></div><div><b>TIPE 2: tepung bertubuh penuh, diayak dalam gelas dan penuh dengan kuman dan semolina; dapat digunakan murni untuk olahan seperti pasta buatan sendiri, seperti di masa lalu, atau untuk kue, kue tar, dan biskuit. Untuk roti dan pizza, lebih baik mencampurnya dengan tepung dengan kekuatan yang lebih besar, seperti tepung tipe 0.</b></div><div><b>INTEGRAL: saat keluar dari pabrik, kasar dan kaya nutrisi, ini adalah tepung terkaya dan terlengkap, tetapi tidak dapat digunakan murni untuk persiapan pizza karena hasilnya akan menjadi semacam 'galet' atau kerupuk, sulit untuk dikerjakan dan tidak memuaskan dalam hal rasa dan konsistensi. Namun, tepung ini dapat dicampur dengan tepung tipe 0 (kira-kira dengan proporsi 1/3 gandum utuh dan 2/3 tipe 0) untuk mendapatkan hasil yang baik dengan nutrisi yang tepat.</b></div><div><b>SUPER SEMI-INTEGRAL: campuran tepung tipe 0 dan tepung gandum yang siap pakai, cocok untuk mereka yang menginginkan sedikit rasa tetapi tidak terlalu banyak, bahan dasar yang baik yang kemudian dapat diperkaya sesuai keinginan atau hanya digunakan seperti ini.</b></div><div><b># Tepung Sereal :</b></div><div><b>Sereal: campuran yang kaya akan rasa, dirancang untuk mereka yang menyukai tepung gandum dan ingin mencoba tanpa melakukan kesalahan. Berbahan dasar tepung terigu lembut tipe 0, diperkaya dengan tepung gandum spelt, barley, soba, spelt monococo, dan durum. Sempurna untuk focaccias dan pizza, untuk mendapatkan adonan yang berwarna indah dan renyah untuk diisi bahkan hanya dengan sedikit bahan karena sudah kaya dan lezat.</b></div><div><b>Sereal dan biji-bijian: campuran yang kaya akan rasa, sangat mirip dengan tepung + sereal, yang ditambahkan campuran biji-bijian yang baik, utuh, terlihat jelas, yang melepaskan semua sifat organoleptiknya saat digigit. Bunga matahari, poppy, rami wijen, dan biji labu: hasilnya akan sangat kaya sehingga Anda dapat membatasi topping dan topping, ideal untuk mereka yang ingin berani dan menyiapkan pizza gourmet atau focaccia.</b></div></div><div><b><br /></b></div><div><b><br /></b></div><div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEL4V1rpq14EVRTLNzMe666qE0K02dzR87Dole9qrYopecuZz-GdDhPnxXpu5_7WmS8kqUpU0ab_XfqYQm5scPcFQ1SXNeYxuCU06YHjLw4IKIGo-KzTy1P2VMaIPYaUNmjKCYvqiZNaiae0KhUQm60qMs3mG3SRgYeH5dQb_BBc63dv8Pw1JjBVHVu3A/s1311/IMG_E6031%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1311" data-original-width="1185" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEL4V1rpq14EVRTLNzMe666qE0K02dzR87Dole9qrYopecuZz-GdDhPnxXpu5_7WmS8kqUpU0ab_XfqYQm5scPcFQ1SXNeYxuCU06YHjLw4IKIGo-KzTy1P2VMaIPYaUNmjKCYvqiZNaiae0KhUQm60qMs3mG3SRgYeH5dQb_BBc63dv8Pw1JjBVHVu3A/s320/IMG_E6031%5B1%5D.JPG" width="289" /></a></div><div><br /></div><div><div>Meel om Pizza te maken /e : Om een goede pizza te maken, is het noodzakelijk dat het deeg elastisch en goed gehydrateerd is.Pizzadeeg hoeft, in tegenstelling tot brooddeeg, niet te "groeien" d.w.z. overdreven te rijzen, het moet elastisch zijn: de massa moet gemakkelijk met de handen te vormen zijn, uitgespreid/uitgestrekt op een bakplaat of werkvlak liggen zonder te breken of te krimpen. De hydratatie, d.w.z. het percentage water in verhouding tot de bloem, beïnvloedt de consistentie van het deeg en hangt af van het type bloem dat we willen gebruiken.Last but not least, de rijstijd, die ook afhangt van de hoeveelheid gist die we gebruiken.</div><div><br /></div><div># Tarwebloem :Tarwebloem is zeker het meest geschikt voor een lichte en luchtige pizza, een deeg dat gemakkelijk te bewerken en te controleren is. Maar welk type: type 0, type 1, type 2, volkorenmeel?</div><div><br /></div><div>TYPE 0: geraffineerd meel, gemiddelde zuurtegraad en dus voedzamer dan meel type 00. Het wordt onderscheiden in TYPE 0 BROOD, ideaal om brood te maken, en TYPE 0 PIZZA, ideaal om pizza te maken omdat het deeg elastischer is en gemakkelijker uit te rollen.</div><div>TYPE 1: ongeraffineerd meel, gezeefd in de trommel en kiemvrij; het is afkomstig van de mengeling van verschillende soorten oude granen en daarom rijk aan geuren en organoleptische eigenschappen die smaak geven aan het eindresultaat. Ideaal voor zelfgemaakte pasta, taarten en koekjes, probeer het voor de bereiding van pizzadeeg, gemakkelijk te bewerken en met een delicate smaak.</div><div>TYPE 2: meel met een volle smaak, gezeefd in de trommel en vol kiem en griesmeel; kan puur worden gebruikt voor bereidingen zoals zelfgemaakte pasta, zoals vroeger, of voor cakes, taarten en koekjes. Voor brood en pizza is het beter om het te mengen met een bloem met een grotere sterkte, zoals een type 0 bloem.</div><div>INTEGRAL: zoals het uit de molen komt, rustiek en rijk aan voedingsstoffen, is het het rijkste en meest complete meel, maar het kan niet puur gebruikt worden voor de bereiding van pizza omdat het resultaat een soort 'galette' of cracker zou zijn, moeilijk om mee te werken en onbevredigend qua smaak en consistentie. Het kan echter gemengd worden met type 0 meel (ongeveer in de verhouding 1/3 volkoren en 2/3 type 0) om een goed resultaat met de juiste voeding te verkrijgen.</div><div>SUPER SEMI-INTEGRAL: een kant-en-klaar mengsel van type 0-meel en volkorenmeel, perfect voor wie een beetje smaak wil maar niet te veel, een goede basis die vervolgens naar wens kan worden verrijkt of gewoon zo kan worden gebruikt.</div><div># Meel :</div><div>CEREALS: een mengsel dat rijk is aan smaak, bedoeld voor wie van volkorenmeel houdt en iets wil durven zonder de fout in te gaan. Een basis van zachte tarwebloem type 0, verrijkt met spelt, gerst, boekweit, spelt monococo en volkoren durumtarwemeel. Perfect voor focaccia's en pizza's, om een mooi gekleurd en knapperig deeg te verkrijgen dat zelfs met weinig ingrediënten gevuld kan worden omdat het al rijk en smakelijk is.</div><div>GRANEN EN ZADEN: een mengsel rijk aan smaak, zeer vergelijkbaar met meel + granen, waaraan een goede mix van zaden is toegevoegd, heel, duidelijk zichtbaar, die al hun organoleptische eigenschappen vrijgeven in de beet. Zonnebloem-, maanzaad-, sesamvlaszaad- en pompoenpitten: het resultaat zal zo rijk zijn dat je het beleg en de toppings kunt beperken, ideaal voor wie het aandurft en een gastronomische pizza of focaccia wil bereiden.</div></div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUMJNHid5ZWJg_EiPEfFGOlUGlloU6MJrU0uYKd9Kya6dH_DS__6_GsYdQQzWtqVKD16X1jxvtIhyVWsjLxP-XUtAKZ640dm_Hud5ggceA6nw1ayXf7jWqR0M8HtI0nycMwBsfatTWanJg3n0UeA25KGUbmR8xxyAbxMfjAOTTPPZXNa8x1Hi32ktAQs8/s1800/IMG_6174%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUMJNHid5ZWJg_EiPEfFGOlUGlloU6MJrU0uYKd9Kya6dH_DS__6_GsYdQQzWtqVKD16X1jxvtIhyVWsjLxP-XUtAKZ640dm_Hud5ggceA6nw1ayXf7jWqR0M8HtI0nycMwBsfatTWanJg3n0UeA25KGUbmR8xxyAbxMfjAOTTPPZXNa8x1Hi32ktAQs8/s320/IMG_6174%5B1%5D.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLp078y_CSxlYMI5L9Fjlf8SQbt82yTK5HtLlaHNzjLKCfmMGwhozUEESSOVogMQg8OYf8l6zhUJkNUWrBgI4VM7UddsrO7kk837Z-cNVRwUCuHhjjq26NbFGVF605wGudCEzmAEZpUm81_5YapNBLjw9Ab6c9OuFx7OQfBhGQuiJYiGFqjjmX2bEv9izw/s1341/AZIS7009%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1341" data-original-width="1055" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLp078y_CSxlYMI5L9Fjlf8SQbt82yTK5HtLlaHNzjLKCfmMGwhozUEESSOVogMQg8OYf8l6zhUJkNUWrBgI4VM7UddsrO7kk837Z-cNVRwUCuHhjjq26NbFGVF605wGudCEzmAEZpUm81_5YapNBLjw9Ab6c9OuFx7OQfBhGQuiJYiGFqjjmX2bEv9izw/s320/AZIS7009%5B1%5D.JPG" width="252" /></a></div><br /><span style="color: #274e13;"><b><div>比萨面团与面包面团不同,不需要 "成长",即过度膨胀,它需要的是弹性:面团必须易于用手塑形,在烤盘或工作面上摊开/伸展而不破裂或收缩。 水合度,即水与面粉的比例,会影响面团的稠度,并取决于我们要使用的面粉类型。最后但并非最不重要的是醒发时间,这也取决于酵母的用量。</div><div><br /></div><div># 小麦粉:小麦粉当然最适合制作轻盈透气的披萨,这种面团易于加工和控制。但究竟是哪一种呢? 0 型、1 型、2 型还是全麦面粉?</div><div><br /></div><div>0 型:精制面粉,酸度适中,因此比 00 型面粉更有营养。它可分为 0 型面包和 0 型披萨,前者适合制作面包,后者适合制作披萨,因为面团更有弹性,更容易擀开。</div><div>1 号:未精制面粉,经滚筒筛分,无菌;由不同品种的古老谷物混合而成,因此具有丰富的香味和感官特性,可为最终成品增添风味。是自制意大利面、蛋挞和饼干的理想原料,也可用于制作披萨面团,易于加工,风味细腻。</div><div>类型 2:颗粒饱满的面粉,在滚揉机中过筛,富含胚芽和小麦粉;可纯粹用于制作自制面食,如过去的面条,也可用于制作蛋糕、馅饼和饼干。制作面包和披萨时,最好与强度更大的面粉混合,如 0 号面粉。</div><div>INTEGRAL:从磨坊出来的面粉,质朴而富含营养,是最丰富、最全面的面粉,但不能纯粹用于制作披萨,因为制作出来的披萨会是一种 "galette "或饼干,难以加工,口感和稠度也不尽如人意。不过,它可以与 0 号面粉混合(比例大约为 1/3 全麦面粉和 2/3 0 号面粉),以获得营养适当的良好效果。</div><div>超级半精制面粉:0 号面粉和全麦面粉的即用型混合物,非常适合想要一点口感但又不想太多的人。</div><div># CEREALS面粉</div><div>CEREALS:口味丰富的混合物,专为喜爱全麦面粉并想大胆尝试的人设计。以 0 号软质小麦粉为基础,添加斯佩耳特、大麦、荞麦、斯佩耳特单质小麦粉和硬质小麦全麦面粉。非常适合制作佛卡夏和披萨,可以制作出色泽漂亮、酥脆的面团,即使只用少量配料也能做出美味的馅料。</div><div>谷物和种子:这是一种味道浓郁的混合物,与面粉和谷物非常相似,其中加入了多种种子,完整的种子清晰可见,咬一口就能释放出所有的感官特性。葵花籽、罂粟籽、芝麻亚麻籽和南瓜籽:味道浓郁,可以限制配料和浇头,非常适合那些想大胆制作美食披萨或福卡夏的人。</div></b></span></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGYGPJDn_MTUqaeF7wJqQ_p30uc6iTAXs_G8-JXS3soIkTqY4hDMtv39VyP74V8Tezc5VDk6lAznRHLRmX2IjpFaAxdXuWI5SYXWWHOwG5Pvt7lgRpIThoHI8bzCpXTJ-BRqKQk7rnrdkJ89-5m92h7VaBHqYQ8Z8uLWl43fz5Ho1IUQMMTZKhB7cq3Rg/s1440/XNPT9942%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="926" data-original-width="1440" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGYGPJDn_MTUqaeF7wJqQ_p30uc6iTAXs_G8-JXS3soIkTqY4hDMtv39VyP74V8Tezc5VDk6lAznRHLRmX2IjpFaAxdXuWI5SYXWWHOwG5Pvt7lgRpIThoHI8bzCpXTJ-BRqKQk7rnrdkJ89-5m92h7VaBHqYQ8Z8uLWl43fz5Ho1IUQMMTZKhB7cq3Rg/s320/XNPT9942%5B1%5D.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="color: #274e13;"><br /></span></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznCXBFQ_urahidRWVAQTPQnz5o_jT2tZUIDk4ePwSzoNzkV2IzgQR29B2NzYA4LuKt7vFYXbdDvxUa7zj7D2QD5wdSNjmXW7DywejJxBHcSvCxo1fItdHrlwn185Z_3KhiLBYFwMk7lsx-99Zw79BxsQqX1ckV6GZ6QMPF3QoSzpk0BPQSdz1LqD_inbH/s1798/IMG_E6364%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1506" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznCXBFQ_urahidRWVAQTPQnz5o_jT2tZUIDk4ePwSzoNzkV2IzgQR29B2NzYA4LuKt7vFYXbdDvxUa7zj7D2QD5wdSNjmXW7DywejJxBHcSvCxo1fItdHrlwn185Z_3KhiLBYFwMk7lsx-99Zw79BxsQqX1ckV6GZ6QMPF3QoSzpk0BPQSdz1LqD_inbH/s320/IMG_E6364%5B1%5D.JPG" width="268" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Pizza fritta /e # ingredienti e dosi :<b style="background-color: white; color: #757575; font-family: Roboto, sans-serif; font-size: 15px; text-align: left;">450 gr farina per pizza -</b><b style="background-color: white; color: #757575; font-family: Roboto, sans-serif; font-size: 15px; text-align: left;">250 gr acqua </b><b style="background-color: white; color: #757575; font-family: Roboto, sans-serif; font-size: 15px; text-align: left;">12 gr sale - </b><b style="background-color: white; color: #757575; font-family: Roboto, sans-serif; font-size: 15px; text-align: left;">6 gr lievito di birra fresco - </b><b style="background-color: white; color: #757575; font-family: Roboto, sans-serif; font-size: 15px; text-align: left;">250 gr ricotta -</b><b style="background-color: white; color: #757575; font-family: Roboto, sans-serif; font-size: 15px; text-align: left;">100 gr Parmigiano grattugiato -</b><b style="background-color: white; color: #757575; font-family: Roboto, sans-serif; font-size: 15px; text-align: left;">150 gr salame Napoli tagliato a fettine e poi a pezzetti -</b><b style="background-color: white; color: #757575; font-family: Roboto, sans-serif; font-size: 15px; text-align: left;">Poco sale e pepe .METHOD-</b><span face="Roboto, sans-serif" style="background-color: white; color: #757575; font-size: 15px; text-align: left;">Ho sciolto il lievito nell’acqua e ho aggiunto alla farina. Ho impastato e, ad incordatura, ho aggiunto il sale e fatto lievitare due ore, poi ho sgonfiato e lasciato lievitare ancora.</span><span face="Roboto, sans-serif" style="background-color: white; color: #757575; font-size: 15px; text-align: left;">Ho preparato il ripieno, amalgamando ricotta, sale, pepe, salame e Parmigiano. </span><span face="Roboto, sans-serif" style="background-color: white; color: #757575; font-size: 15px; text-align: left;">Ho steso l’impasto, farcito e chiuso a fagottino, poi ho lasciato lievitare ancora 30 minuti e fritto in olio di arachidi.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhUsIMcKsep-yPzLezWdNFs_N-WBEjsYhIoh9WdO88-MLm0PCKVF-otrAt_PguxhWy1W3TCFjJt3B20HvxA9_DkaIz1Q8qDHmeGi6K2fDTUhj2nQizb8H27DPsXvRxDzDe-fU_mcUQGmUOmUN7f1PXPZUXNqmO9t_cSUd-1sEjlzWC2TPUd6BMvvNYSms/s1727/RFVF9252%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1727" data-original-width="1725" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhUsIMcKsep-yPzLezWdNFs_N-WBEjsYhIoh9WdO88-MLm0PCKVF-otrAt_PguxhWy1W3TCFjJt3B20HvxA9_DkaIz1Q8qDHmeGi6K2fDTUhj2nQizb8H27DPsXvRxDzDe-fU_mcUQGmUOmUN7f1PXPZUXNqmO9t_cSUd-1sEjlzWC2TPUd6BMvvNYSms/s320/RFVF9252%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></b><p></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><br /></div><b><br /><span style="color: #274e13;"><br /></span></b><p></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">27/01/2024 > <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujRnqMedDb4xyE5dgttHayjjo8DVpW0u1PWz9_-7tAdwFyee-m1m2HzxO_U4ZBVeP58kllwMZcVRPdyP7ax36bcgNdcxWt1mQVc0K3Gq8cI9h-C1pUcD02fCkOzw1MHTLPcZTzvnpo_yT8DSPZF4a552WPkKD8HCK2Y-3RC7T9RKrHL9kciTnOlHXTUYq/s4032/IMG_5891%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujRnqMedDb4xyE5dgttHayjjo8DVpW0u1PWz9_-7tAdwFyee-m1m2HzxO_U4ZBVeP58kllwMZcVRPdyP7ax36bcgNdcxWt1mQVc0K3Gq8cI9h-C1pUcD02fCkOzw1MHTLPcZTzvnpo_yT8DSPZF4a552WPkKD8HCK2Y-3RC7T9RKrHL9kciTnOlHXTUYq/s320/IMG_5891%5B1%5D.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="color: #274e13;"><br /></span></b><p></p><p><b style="-webkit-text-stroke-width: 0px;"></b></p><div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; text-align: center;"><b><div class="separator" style="clear: both;">*********</div></b><span style="color: purple; text-align: left;">Pizza dolce amaro : ricotta ( nò mozzarella ) cacao in polvere , cioccolato a pezzi a piacere</span><b> .<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-L3HTca_vhW7QAGz7tURFddc3rFXHzMf0MjUygERQEA2lpt4jFY_1b-2mo6gND4r7uK437ujH3C_PhnLIKkvlefndOc-h7hAbzwu3d4oaqRbw7cO5nF7jo6znVpEZ6M6W28_-veGCrFvOQuO6QG4NmSE9Fd9W9gKD7FyXFLaB598nKDa3EC3SIy_BYmC/s793/adrianomennillo%20087.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="564" data-original-width="793" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-L3HTca_vhW7QAGz7tURFddc3rFXHzMf0MjUygERQEA2lpt4jFY_1b-2mo6gND4r7uK437ujH3C_PhnLIKkvlefndOc-h7hAbzwu3d4oaqRbw7cO5nF7jo6znVpEZ6M6W28_-veGCrFvOQuO6QG4NmSE9Fd9W9gKD7FyXFLaB598nKDa3EC3SIy_BYmC/s320/adrianomennillo%20087.JPG" width="320" /></a></b></div><p><br /></p><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; text-align: justify;"><strong><span style="font-size: x-large;">Pizza a lievitazione lenta</span></strong><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- 1,5 Kg di farina 00 </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- 4/7 gr di lievito di birra (le quantità dipenderanno dalla temperatura ambientale)</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- 700/800 gr di acqua (per un impasto molto morbido) </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- 500/600 gr di acqua (per un impasto più sostenuto)</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- 20 gr di sale </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- 1 cucchiaino raso di zucchero semolato </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- 1/3 di un bicchiere di olio extravergine di oliva .</span><span style="text-align: left;"> - Per prima cosa sciogliete il lievito in una tazzina con un cucchiaino di zucchero.</span></div><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; text-align: justify;"><span style="text-align: left;">**** consil du chefAdrianoMennillo ; quando compro il lievito di birra lo riduco in tanti piccoli pezzi e lo congelo. All'occorrenza, tiro fuori un pezzetto e, ancora congelato, lo sciolgo con lo zucchero. Uso questo sistema per qualunque impasto devo fare con lievito di birra. Vi assicuro che funziona tantissimo.</span><span style="text-align: left;"> Versate i 2/3 dell'acqua nella ciotola dell'impastatrice, il lievito sciolto e l'olio extravergine di oliva </span><span style="text-align: left;"> per le quantità di olio da aggiungere , aggiungetelo !! </span><span style="text-align: left;"> l'acqua che userete dovrà essere tiepida .</span><span style="text-align: left;"> Sciogliete il sale in poca acqua tiepida, presa dal totale e versatela nella ciotola come la massa inizia a stare insieme .</span><span style="text-align: left;">A questo punto, se serve altra acqua addizionatela</span><span style="text-align: left;"> Fate impastare la massa a velocità minima, massimo 1 (inutile sparare la planetaria a velocità superiori, rischiate solo di scaldare troppo l'impasto; se ci pensate anche le vostre mani non lavorano a quelle velocità)</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;"> Se volete un impasto più morbido (come quello della foto a sinistra) allora usate 700/800 gr di acqua: in questo caso, quando stenderete la pasta dovrete prima ungervi per bene le mani con olio; il risultato sarà un pizza estremamente morbida, anche se tirata molto sottile .</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;"> Se volete un impasto più sostenuto (come quello della foto a destra), allora usate 600/600 g di acqua; avrete comunque una pizza bella morbida, perché altrettanto idratata.</span><span style="text-align: left;">Trasferite la pasta in una ciotola unta, coprite con pellicola alimentare e trasferite in frigo per almeno 24/48 ore.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;"> Togliere la pizza dal frigo la mattina e lasciatela lievitare fino a primo pomeriggio, poi stendete nelle teglie e infornate in serata. > </span><b style="text-align: left;"><span style="font-size: large;">Impasto a mano:</span></b><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- Se volete impastare la vostra pizza a mano: fate la fontana con la farina e versate i 2/3 dell'acqua con il lievito e l'olio</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- Iniziate a impastare aggiungete il sale sciolto nell'acqua come la massa sta insieme</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- Se serve altra acqua addizionatela ora</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- Per la pizza più idratata dovrete impastare in una larga ciotola, battendo energicamente l'impasto contro le pareti della ciotola</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- In alternativa, potrete impastare su spianatoia, polverizzando con la farina all'occorrenza.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- Per avere una buona pizza, dovrete impastare energicamente per almeno 15-20 minuti.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333; text-align: left;">- Per i resto: proseguite come indicato nell'impasto a macchina.</span></div><p><b><span style="color: #274e13;"> </span></b></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrq0mQ3xKIPOXHPyF7NL3vEseZ1fkBCfiLyD7CRvdxFYGkVrMvANN89LN28wK6K1GLAfdPPOg33ABpVXg7UCMwYa-Z0tXQx0Cfoo0O-mHCCdwP8RpK7En4HOEuUNGtYIUD4UAwxhPnalgBgwRnzRkG9qNxFEVW7DSZ_jGartmAMWjo7d_EWW1_VyGNsGAk/s1555/LKOPE2382%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1379" data-original-width="1555" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrq0mQ3xKIPOXHPyF7NL3vEseZ1fkBCfiLyD7CRvdxFYGkVrMvANN89LN28wK6K1GLAfdPPOg33ABpVXg7UCMwYa-Z0tXQx0Cfoo0O-mHCCdwP8RpK7En4HOEuUNGtYIUD4UAwxhPnalgBgwRnzRkG9qNxFEVW7DSZ_jGartmAMWjo7d_EWW1_VyGNsGAk/s320/LKOPE2382%5B1%5D.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglt2DHrKS4kbOVDdul163PuNB8u3YMbPh4PwrSbkYEz4v3QZZilVcmXBvYK6tQCJow6h1JZZnHuVQa-iYFQPOeKBC6XqtGkRPYcdTn7KYAO_GbrlmRnf9OAH1-a54pxi0636z5LUax6g2_iHOjNjQFDri9eRmsRvCCORCmNJ1UYlg-IVvjPfOlhkDwMs7c/s1495/RPFA6508%5B1%5D.JPG" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQQuS7elpQbbwrOEBEUpgF5Ub4XpAcfVY3NiAHCPgZ3NUA-FZsiCgJ8YKYyeq2NpTXz_u5UBQifFTbPfmDPZQcXJ7H9aPty8Txz5XsoeT5Rj1CXzhGOTyNnsmUjkfqpwKoMX6t12ptBua_lCIZXLqwY2spPzvNKG8BHx0u-TP7zGjCaPD73NkQLqudAeJ/s1800/IMG_5654%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQQuS7elpQbbwrOEBEUpgF5Ub4XpAcfVY3NiAHCPgZ3NUA-FZsiCgJ8YKYyeq2NpTXz_u5UBQifFTbPfmDPZQcXJ7H9aPty8Txz5XsoeT5Rj1CXzhGOTyNnsmUjkfqpwKoMX6t12ptBua_lCIZXLqwY2spPzvNKG8BHx0u-TP7zGjCaPD73NkQLqudAeJ/s320/IMG_5654%5B1%5D.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Pizza mi piace >><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1wXslJglR7pJwG4ONhz36wdmLye1oPWL1Nx8kYQZW7CiZ1ND92iDgzusE8RVA4Gk3RjzPQWU211Aw3RbBjG_yxh5fL7X2rl79zKCgVsHqjank-3xvKahe0hpMd2HwLa-G_Kb47o1c2iALkjo4GEWAdpaqfHo0qpUM_BT27lzMa0USkupnwdC164455_F/s1561/IMG_E6004%5B1%5D.JPG" style="margin-left: 1em; 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text-align: center;">PIZZA CHIENA # Teglia di 24 cm -ingredienti e dosi -Pasta di pane .</div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">600 gr di farina 00 -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">15 gr di lievito di birra -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">1 cucchiaio di sugna o olio extravergine di oliva-</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">pepe q.b.-</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">12 gr di sale acqua q.b.</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">Impastare tutti gli ingredienti con un quantitativo di acqua tale da ottenere un impasto morbido. Far lievitare fino al raddoppio.<i>< RIPIENO<>: </i></span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">dalle 15 alle 18 uova - </span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">Sale circa 8 /10 gr -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">salame napoletano a dadini q.b -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">parmigiano e pecorino q.b. -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">pepe - </span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">eventuali formaggi tagliati a dadini.</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">Battere le uova con il sale , il pepe e i formaggi grattugiati. Aggiungere i salumi. Versare il composto in una capace padella unta di olio e cuocere il composto sino a metà cottura (non di più) mescolando in continuazione. Volendo assaggiate per valutare la sapidità del composto.METHOD-</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">Foderare la tortiera apribile, precedentemente unta di olio, con una parte di pasta di pane lasciando che il bordo fuoriesca dalla tortiera per almeno 2 cm. Cercate di non creare un guscio troppo spesso né troppo sottile,1 cm sarebbe l'ideale. Versare il composto di uova e se occorre battere un paio di uova e versarle sopra il composto. Stendete la pasta di pane lasciata per la parte superiore ad meno di un centimetro e adagiarla sul ripieno. Sigillare bene i bordi precedentemente inumiditi con un pennello intinto nell'acqua. Pennellare la superficie con olio extravergine di oliva.</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">Cuocere in forno a 180° . Dopo un'oretta inserire al centro della torta un termometro da cucina. Io l'ho tolta quando la temperatura all'interno era di 90° ma nulla vi vieta di fare la prova stecchino in mancanza del termometro.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXF_sH-MSGpPXPWmr6TJ6aKrXOpyG_Wf86O4n-caNjvrz-dbHATN-nm_F5PKsvUa5el3p_8wi-S-MCoxKYC0-n9fKURJxZ4YnLppqWqGuPDcFf85dS4QIT1zZc0ucIsF66n94wYbdVCy-IsZ-fZqyjpivH6plpcqUTjufg3B-erkH-k0J9WC-fJ58pHfqj/s1425/NTCY4025%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1261" data-original-width="1425" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXF_sH-MSGpPXPWmr6TJ6aKrXOpyG_Wf86O4n-caNjvrz-dbHATN-nm_F5PKsvUa5el3p_8wi-S-MCoxKYC0-n9fKURJxZ4YnLppqWqGuPDcFf85dS4QIT1zZc0ucIsF66n94wYbdVCy-IsZ-fZqyjpivH6plpcqUTjufg3B-erkH-k0J9WC-fJ58pHfqj/s320/NTCY4025%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;">******</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; text-align: left;"><br /></span></div></span></b><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubIT0RxdHNTzj6mpPf1E5BnoXdRmHS0z_9kXeJcfDEA0mYCxVLDh0wzIzPGuR8iQKximoT4m3axS0qFgm8wJa1drAdWTNBGaMlJCKR9WFbbkkiEtscqjXzCYaU0KPNzi5MNqIwDy0BVHCOe4fDJpdriCd1vgFKB97YUZXQTjND3UPWMesBFVxNDp10tcN/s1689/IMG_E6162%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1689" data-original-width="1467" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubIT0RxdHNTzj6mpPf1E5BnoXdRmHS0z_9kXeJcfDEA0mYCxVLDh0wzIzPGuR8iQKximoT4m3axS0qFgm8wJa1drAdWTNBGaMlJCKR9WFbbkkiEtscqjXzCYaU0KPNzi5MNqIwDy0BVHCOe4fDJpdriCd1vgFKB97YUZXQTjND3UPWMesBFVxNDp10tcN/s320/IMG_E6162%5B1%5D.JPG" width="278" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></b><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwX27hlKv3e7hSrZ5oUVbMIivCZ_-8cpXgZ4pNr0V76xhZ5DYFN4fIQ5D3nHtpxAFdrPjrsQyGemFmKO2bGwxU1LMIwEs2ezdRHSg40jXIxHVC4TexYdf8iOR7vIR8_RMgTa4rDR1f8PgAaUuxEDpI3WQQb1gzJkpbLgmhesoifasosRGrcHSYqjauBau/s2048/IMG_6007%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwX27hlKv3e7hSrZ5oUVbMIivCZ_-8cpXgZ4pNr0V76xhZ5DYFN4fIQ5D3nHtpxAFdrPjrsQyGemFmKO2bGwxU1LMIwEs2ezdRHSg40jXIxHVC4TexYdf8iOR7vIR8_RMgTa4rDR1f8PgAaUuxEDpI3WQQb1gzJkpbLgmhesoifasosRGrcHSYqjauBau/s320/IMG_6007%5B1%5D.JPG" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoNnSbOZ6XdE6XrlAQOuCiUzhI-DKnQxMpEhrKffbZ8ieKtbdEWXZ5MNCdaIICKTQUcPQOQVUIYd12U6vaPZazhGdCoCPNH-0Sm-KJMFPSW9K8y36ZXkNmZNLDUVta42HbPgkPcv1pdEYma6DfyommkeX4zUlDOMEouL7oUIkMXtZmOh73Ay-mYFiEyhX/s1800/IMG_5555%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoNnSbOZ6XdE6XrlAQOuCiUzhI-DKnQxMpEhrKffbZ8ieKtbdEWXZ5MNCdaIICKTQUcPQOQVUIYd12U6vaPZazhGdCoCPNH-0Sm-KJMFPSW9K8y36ZXkNmZNLDUVta42HbPgkPcv1pdEYma6DfyommkeX4zUlDOMEouL7oUIkMXtZmOh73Ay-mYFiEyhX/s320/IMG_5555%5B1%5D.JPG" width="320" /></a></div><span style="color: #333333; font-family: "Georgia Serif"; font-size: small;"><span style="color: #cc6600; font-size: 16.9px;">Pizza con scarola >></span>Per la pasta: </span><span style="color: #333333; font-family: "Georgia Serif"; font-size: small;">1 cucchiaio strutto (25/30 gr) - 500 gr di farina 0 -<br />1 cucchiaino di miele - 250 ml di acqua - 15gr di lievito - 1 cucchiaino colmo di sale .<br /></span><span style="color: #333333; font-family: "Georgia Serif"; font-size: small;">Per il ripieno: 3 cespi di scarola liscia - 2/3 filetto di acciuga sott’olio - 20 gr di pinoli - 50 gr di uva passa - 40 gr di capperi - 150 gr di olive di Gaeta - Aglio .METHOD-Disporre la farina a fontana e nell’incavo centrale fate sciogliere il lievito con un poco di acqua tiepida, impastandolo con poca farina ed un cucchiaino di miele (o zucchero). Lasciate riposare alcuni minuti poi prendere dai lati altra farina, aggiungere anche lo strutto e il sale, e impastate aiutandovi con l’acqua necessaria ad ottenere un impasto piuttosto consistente.</span><span style="color: #333333; font-family: "Georgia Serif"; font-size: small;">Dopo aver manipolato la massa per circa 10 minuti coprite e lasciate riposare per circa due ore.Mondare e lavare le scarole. Prendete una pentola capiente e riempitela con un dito d’acqua, aggiungete del sale e ponete su fiamma. Aggiungere le scarole, senza sgocciolarle dall’acqua in eccesso. Coprite, lessate a verdura e poi mettetela a scolare.</span><span style="color: #333333; font-family: "Georgia Serif"; font-size: small;">In una padella con dell’olio caldo disfare le acciughe e soffriggete l’aglio, poi toglietelo quindi aggiungere la scarola. Fate insaporire a fuoco vivo finchè la verdura sia quasi completamente asciutta e controllate di sale. Poco prima di spegnere aggiungere i capperi sciacquati , i pinoli, le olive di Gaeta denocciolate e l’uvetta precedentemente ammorbidita in acqua tiepida.Foderate una tortiera unta con 2/3 della pasta dopo averla spianata, riempire con la scarola, pepate e, se piace, cospargere con una generosa manciata di pecorino grattugiato. Ricomporre con un disco ottenuto spianando la rimanente pasta.Bucherellare la superficie per favorire la fuoriuscita dell’umidità.Infornate a 200° per circa 30 minuti, spostando la tortiera su fondo gli ultimi 5 minuti di cottura.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkqncQsmDsGxAy9rrbHAASt8F7z2GnXUg6BomZZWqNuL8pGTHtymGpsUKSDmjEUFeY4thrib0Ui6DdHejho3y5LKoG3ETOn80FezfiPn2CMSMmWRgzCQH9Kg_m5XthYW1g8vTYMpcPJn9yYUavDXs4Wo9HC_fEAiZWeraMilJaz-MCCzmDHBfkIoSCgjR/s1698/IMG_E6187%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1514" data-original-width="1698" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkqncQsmDsGxAy9rrbHAASt8F7z2GnXUg6BomZZWqNuL8pGTHtymGpsUKSDmjEUFeY4thrib0Ui6DdHejho3y5LKoG3ETOn80FezfiPn2CMSMmWRgzCQH9Kg_m5XthYW1g8vTYMpcPJn9yYUavDXs4Wo9HC_fEAiZWeraMilJaz-MCCzmDHBfkIoSCgjR/s320/IMG_E6187%5B1%5D.JPG" width="320" /></a></div><br /><br /><br /><br /><em><span style="color: #cc6600; font-size: 16.9px;">Escarole Pizza >> </span><span style="font-size: 11.05px;">For the pizza dough: </span>1/4 ounce package yeast - 1 1/2 cups warm water -3 cups flour -<br /> 2 tablespoons olive oil - Coarse salt .<br /><span style="font-size: 11.05px;">For the escarole ::</span><br />• 2/3 head of escarole<br />• 2 tablespoons olive oil<br />• 3 cloves garlic<br />• 10 black olives, pitted and sliced<br />• 1 2-ounce can flat anchovies, chopped<br />• 1/2 cup pine nuts<br />• 1/2 cup raisins<br />• 1 tablespoon capers, rinsed and drained<br />• Freshly ground pepper<br />METHOD>> Make the pizza dough. Dissolve the yeast in one cup lukewarm water and let it stand for five minutes, or until it has begun to ferment. If the mixture does not ferment, throw it away and use another package of yeast. If using a food processor, fit the bowl with a steel blade and put in the flour, olive oil, salt, yeast mixture and remaining water into the bowl. Process until the dough forms a ball - about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky. If using the hand method, combine the flour and salt and place the mixture on a smooth working surface. Make a well in the center and add the yeast mixture, olive oil and remaining water. Gradually work the flour into the liquid, using a wooded spoon. When the dough is too stiff to work with the spoon, knead until it is smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky.Put the dough in a large floured mixing bowl. Cover with a damp cloth or plastic wrap and let it rise for two hours in a warm place (the back of the stove, for example) until doubled in size.Meanwhile, make the escarole topping. Wash the leaves and simmer them in boiling water for five minutes. Drain, squeeze out the water and chop the leaves coarsely. Set aside.<br />Heat the olive oil in a frying pan and gently saute the garlic, olives, anchovies and pine nuts until the garlic begins to turn golden. Add the escarole and cook uncovered stirring frequently for 10 minutes over moderate heat. Stir in the raisins and capers and season with pepper. Tilt pan to remove excess water. Let it cool.Meanwhile, preheat oven to 400 degrees F (200° C).<br />Punch down the dough, sprinkle it with flour. Cut off two third of dough and roll out the dough with a rolling pin directly onto the pan to covering bottom and sides . Spread escarole filling over crust in pan and if you want, sprinkle grated cheese and black ground pepper over the top. Roll out remaining dough into a round on a lightly floured board. Transfer to pan, covering filling. Press edges to seal. Bake the pizza for about 25 minutes.</em></span><span style="font-family: "Georgia Serif"; font-size: small;"><br /><br /></span><br />***<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJvo03IT_DBuTzLY2y4Bo95HZC3KBbD9BY0W1Ox7UdbgXYCuenpARO48TPlSSgJJOY-Kj91Jeu3LWcBWuJHzcJffb20mUKCzOuMQjf9yAB9DUhBjYKCktB2yzv7W8l-Rrawpqg6kxIVS52R421YbwlwqQ92r2q0PiriPwWucuN9-Mwo_gfONb3QB-a_ay/s1412/IMG_E5773%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1169" data-original-width="1412" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJvo03IT_DBuTzLY2y4Bo95HZC3KBbD9BY0W1Ox7UdbgXYCuenpARO48TPlSSgJJOY-Kj91Jeu3LWcBWuJHzcJffb20mUKCzOuMQjf9yAB9DUhBjYKCktB2yzv7W8l-Rrawpqg6kxIVS52R421YbwlwqQ92r2q0PiriPwWucuN9-Mwo_gfONb3QB-a_ay/s320/IMG_E5773%5B1%5D.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNhJYsX13jvcUYIQ9n6n75fVXxBRyk1DZizW9LBn8wGowi8k7yUXqZN9e2slsu5Px-4yV4_JrIOIWmxJq9r-1xJc0T7hSs2N-wTdV20e4ZD94KbytCXlBF-PZyOJt3UX66GWlEV4YXG1DaF8NAi9qeUtio-XfB02ridV5vwQJrumXklFZ3ay_HhHAAsQV/s2048/IMG_5603%5B1%5D.JPG" style="margin-left: 1em; 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text-align: center;"><br /></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBctOGGaatwd91a9fWgWgPY92JxynBrP-mV6uYjtLNCveT73dw11Zy7dpJlBsb1tabxqZfkAUAyoe-eqL0RhxQxD-VNNLwUHUYoCJY-uvrnaI0rR7Q5Qt2vSb4z1w58tH4GDWWoP1YeZ5JXQqR3lypNY7cYz3sMyBCdQyTbtXQb5mwjaGHD0oS2Midabr/s520/IMG_E5659.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="357" data-original-width="520" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBctOGGaatwd91a9fWgWgPY92JxynBrP-mV6uYjtLNCveT73dw11Zy7dpJlBsb1tabxqZfkAUAyoe-eqL0RhxQxD-VNNLwUHUYoCJY-uvrnaI0rR7Q5Qt2vSb4z1w58tH4GDWWoP1YeZ5JXQqR3lypNY7cYz3sMyBCdQyTbtXQb5mwjaGHD0oS2Midabr/s320/IMG_E5659.JPG" width="320" /></a></div><br /><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;">photos e pizza # 2024 ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXbTzLKf6CfdY_O8p42nkpCMqQMDgZxfWZy132YGAxOkDJ1OjUEo-crO1BvqOnSVMwL692lnp4-wg61gLuE55X-_YXRHUHD3QxFj1YKWDwurqJQaDxWRj3K4l0zo3xgCky9spTSAPhFMDBdLv4TIkqq0n1UFXenTTsnXBiybAGqZS32RXXWxsUmFkCqe7/s1531/IMG_E6047%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1281" data-original-width="1531" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXbTzLKf6CfdY_O8p42nkpCMqQMDgZxfWZy132YGAxOkDJ1OjUEo-crO1BvqOnSVMwL692lnp4-wg61gLuE55X-_YXRHUHD3QxFj1YKWDwurqJQaDxWRj3K4l0zo3xgCky9spTSAPhFMDBdLv4TIkqq0n1UFXenTTsnXBiybAGqZS32RXXWxsUmFkCqe7/s320/IMG_E6047%5B1%5D.JPG" width="320" /></a></div><br /><p> *****</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAdDS5Y89BFOoIYaHCwBhFEXaQ2eeyKfFOZ4iaxAxpTHUdytgLxcouKbnmObv0GTg1K6hBjIGQISVLO6WlYzakFPBlTfjR28mzgvaoQRdeyC8lNmThEx86wC9D08gV0ihykoZGIk2zjDArgG8HBS5o6AByQn5T4GmidOHWV7lCRTRCS1gC7r6mn9gG-k5/s1663/IMG_E6128%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="1663" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAdDS5Y89BFOoIYaHCwBhFEXaQ2eeyKfFOZ4iaxAxpTHUdytgLxcouKbnmObv0GTg1K6hBjIGQISVLO6WlYzakFPBlTfjR28mzgvaoQRdeyC8lNmThEx86wC9D08gV0ihykoZGIk2zjDArgG8HBS5o6AByQn5T4GmidOHWV7lCRTRCS1gC7r6mn9gG-k5/s320/IMG_E6128%5B1%5D.JPG" width="320" /></a></div><br /><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimvWh5iEXDdEYQf4oivJkTTD93oWmRaaj4t9gMCSis7pdmUZzFR-rY9WLTm53SiN733YAhJr608Tpm6VO0AJr890XqByzt_NM1VqYI07CGHnakIoAPp708iLcKgWJtlHXNOvtyQXqcwTPTt5HhOBUsuE__-WEeDnuOX_lwGdfyN068Hc8jwI-dV9mryYf/s1705/IMG_E6161%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1705" data-original-width="1337" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimvWh5iEXDdEYQf4oivJkTTD93oWmRaaj4t9gMCSis7pdmUZzFR-rY9WLTm53SiN733YAhJr608Tpm6VO0AJr890XqByzt_NM1VqYI07CGHnakIoAPp708iLcKgWJtlHXNOvtyQXqcwTPTt5HhOBUsuE__-WEeDnuOX_lwGdfyN068Hc8jwI-dV9mryYf/s320/IMG_E6161%5B1%5D.JPG" width="251" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p>***</p><p>Calzone di cipolle # ingredienti e dosi -<span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">Per la pasta -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">500 gr di farina- 1/2</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;"> bicchiere di olio evo - -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">1/2 bicchiere di vino bianco -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">un pizzico di sale .></span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">Per il ripieno :</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">500 gr di cipolle o bianche o dorate-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">olio oliva-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">sale-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">250 gr di pomodori pelati-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">peperoncino-1</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;"> mazzo di indivia ( verdura )</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">25 gr capperi sotto sale-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">30 gr parmigiano-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">250 gr tonno-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">50 gr olive nere baresi snocciolate e tagliate a metà. METHOD-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">Preparare il ripieno:</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">Affettare le cipolle a rondelle sottili. Tenerle a bagno in acqua per 15 min. Usare in una padella con coperchio. Cuocere incoperchiata con qualche cucchiaio d’olio ed i pelati e un pizzico di sale. A metà cottura aggiungere il peperoncino sminuzzato e l’indivia tritata grossolanamente aggiustare di sale. Far cuocere bene. A cottura ultimata il ripieno deve risultare appena asciutto. Fare intiepidire.,</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">Intanto impastare.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">Fare una fontana con la farina, unire il sale, l’olio e piano piano il vino. Impastare fin quando si ottiene un impasto liscio e morbido. Attenzione a non lavorare troppo la pasta. Dividere in due parti, una leggermente più grande dell’altra. Stendere la pasta e ungere una teglia rettangolare con un po’d’olio e adagiarvi la stesa di pasta più grande.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 15.84px; text-align: justify;">A questo punto aggiungere al ripieno il tonno a pezzettini, i capperi, il parmigiano, mescolare e distribuire il composto nella teglia. Aggiungere le olive distribuendole equamente e coprire con l’altra sfoglia. Chiudere i bordi, spennellare la parte superiore del calzone con un po’ d’olio. Punzecchiare parecchie volte la pasta con una forchetta per evitare che si gonfi durante la cottura. Cuocere il calzone per circa 30-40' in forno a 200° C.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoX7ltOXzqMOTREXm4OksCrVkuzYb0ZsHQkDcfAFjrviB2RK8q-Vh7CF0JqJigQcRQbQfsZNTVeHGfmdj2hVv-mY0TOG9ryRS777aORpGRKqDMQdbBWs8vU2yAvGfXEpaLxVVpofhX4M3eYO9hx-rEiyR0KuSilchIN-TrZ_2wL5uAqjG8Id87QJ7t58l/s1536/BAMY0432%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1426" data-original-width="1536" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoX7ltOXzqMOTREXm4OksCrVkuzYb0ZsHQkDcfAFjrviB2RK8q-Vh7CF0JqJigQcRQbQfsZNTVeHGfmdj2hVv-mY0TOG9ryRS777aORpGRKqDMQdbBWs8vU2yAvGfXEpaLxVVpofhX4M3eYO9hx-rEiyR0KuSilchIN-TrZ_2wL5uAqjG8Id87QJ7t58l/s320/BAMY0432%5B1%5D.JPG" width="320" /></a></div><p>Calzone with onions # ingredients and doses -For the dough -500 gr flour -½ glass of evo oil - -1/2 glass of white wine -a pinch of salt. >For the filling: 500 gr onions or white or golden onions-olive oil-salt-250 gr peeled tomatoes-chilli pepper-1 bunch of endive (vegetable) 25 g salted capers-30 gr parmesan cheese-250 gr tuna-50 gr Bari black olives, pitted and cut in half. METHOD-Prepare the filling: Slice the onions into thin rounds. Soak them in water for 15 min. Use in a pan with a lid. Cook uncovered with a few tablespoons of oil and the peeled tomatoes and a pinch of salt. Halfway through cooking, add the chopped chilli and roughly chopped endive and season with salt. Cook well. When cooked, the filling should be slightly dry. In the meantime, knead the flour, add salt, oil and slowly add the wine. Knead until the dough is smooth and soft. Be careful not to overwork the dough. Divide into two parts, one slightly larger than the other. Roll out the dough and grease a rectangular baking tin with a little oil and place the larger layer of dough on it. Now add the chopped tuna, capers and Parmesan cheese to the filling, mix and spread the mixture in the baking tin. Add the olives, distributing them evenly, and cover with the other sheet of pastry. Close the edges, brush the top of the calzone with a little oil. Prick the dough several times with a fork to prevent it from swelling during baking. Bake the calzone for about 30/40' in the oven at 200° C.</p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2S17AUroomEl7inRMWKX_gnP3GLE34tgJznrQWm9cGbYvMJKUBbPmNvePCEOCL7nNCJae2Xx_E9UeBprcuFd8o_70rR5hSQmCEFlFUl_OgIsJvo1ZIZNG-essfDWCVMuKK4oM8aj95GYM1Vg792uuPSd_QFgxy8yBqzi7B6E5OKGakg7daAb4QNAyzcP/s1658/IMG_E6409%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="1658" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2S17AUroomEl7inRMWKX_gnP3GLE34tgJznrQWm9cGbYvMJKUBbPmNvePCEOCL7nNCJae2Xx_E9UeBprcuFd8o_70rR5hSQmCEFlFUl_OgIsJvo1ZIZNG-essfDWCVMuKK4oM8aj95GYM1Vg792uuPSd_QFgxy8yBqzi7B6E5OKGakg7daAb4QNAyzcP/s320/IMG_E6409%5B1%5D.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8biqkkfic8CaIDWsSd6b3LBCTBtaTAuiYbhLfcOwzTugxI6wAPzGRO5gBElhJbFCN_4A4TM6sUrbZ8zlz_Y4yRDNMUhSyvlOQ7Q55DosfX_ONlZSVa5UNP-8qjAeOGApMh2O7jrlokScguB6Y6lhMaGiWOEzJbTM5Q4_lM6pf0Gy0lXw1RfXkCXY2axz/s1748/PKIG2194%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1748" data-original-width="1724" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8biqkkfic8CaIDWsSd6b3LBCTBtaTAuiYbhLfcOwzTugxI6wAPzGRO5gBElhJbFCN_4A4TM6sUrbZ8zlz_Y4yRDNMUhSyvlOQ7Q55DosfX_ONlZSVa5UNP-8qjAeOGApMh2O7jrlokScguB6Y6lhMaGiWOEzJbTM5Q4_lM6pf0Gy0lXw1RfXkCXY2axz/s320/PKIG2194%5B1%5D.JPG" width="316" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEOcJTl9xFG3Oy6YGCwg6Y9Dpik_R0HBuGIXJXHhs_3xA-JaCB-em0QNiigWb1OZ7IjXeqbCGe2MbWBxYjRI56Ocry6TyCSphCaW1jmhTBoIl7gwvLfnv8Y2p-cX9W5VcsBJjmvZdZTCvrMOtLyaf8VJHneO13h_S_XCeZ23yW9IvMcLE4H0W87-nw-c0/s1378/KYWV3731%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1378" data-original-width="1258" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEOcJTl9xFG3Oy6YGCwg6Y9Dpik_R0HBuGIXJXHhs_3xA-JaCB-em0QNiigWb1OZ7IjXeqbCGe2MbWBxYjRI56Ocry6TyCSphCaW1jmhTBoIl7gwvLfnv8Y2p-cX9W5VcsBJjmvZdZTCvrMOtLyaf8VJHneO13h_S_XCeZ23yW9IvMcLE4H0W87-nw-c0/s320/KYWV3731%5B1%5D.JPG" width="292" /></a></div><br />adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-51421864506526832732024-01-05T11:26:00.052+01:002024-03-18T11:23:27.628+01:00# Onion soup # Rigatoni al forno # Peperoni alla napoletana # 스파게티 (또는 원하는대로 파스타) 마리 나라 # Caponata di carciofi # Rigatoni al forno # Manfredi con ragù napoletano & ricotta # Cima Genovese + salsa verde # Pasta with sardines and fennel # Sausage and broccoli # Pasta al forno con polpettine # Parmigiana di carciofi # Polipetti affogati # Peperoni imbottiti a modo mio # Baccalà alla siciliana # Carciofi alla giudia # Cannelloni di ricotta e spinaci # Ribollita # Migliaccio salato # Frittelle di riso # Chiacchiere all'arancia # Lasagne con il ragù di lenticchie # Cassoeùla # Graffe napoletane # Spaghetti all'assassina # Galette de rois # Scampi con linguine # Pizzi salentini # Castagnole # Rice with mushrooms and saffron # Orecchiette con cime di rapa # Scarola imbottita # Tagliatelle verdi alla bolognese #<p> </p><p>Zuppa di cipolle # # ONION SOUP FRENCH ) -ingredienti e dosi per 2 persone - - <span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">5 cups thinly sliced yellow onions -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">3 tablespoons butter -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">1 tablespoon oil -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">1 teaspoon salt -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">1/4 teaspoon sugar ( a PIACERE) -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">3 tablespoons flour -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">2 quarts beef stock, boiling -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">1/2 cup dry white wine -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">salt and pepper to taste -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">3 tablespoons cognac -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">4/6 rounds of hard-toasted French bread -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">1/2 cups grated Swiss or parmesan cheese - FATE COSI -</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Cook the onions slowly in the butter and oil in a covered saucepan for 15 minutes. Uncover, raise heat to medium and stir in the salt and sugar. The sugar will help the onions to brown. Cook for 30/40 minutes, stirring frequently, until the onions have turned a deep golden brown.</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Sprinkle in the flour and stir over heat for 3 minutes. Off heat, blend in the stock. Add the wine and season to taste. Simmer partially covered for another 30/40 minutes or more, skimming if needed. Correct seasonings.</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Just before serving, stir in the cognac. Place rounds of bread in soup bowls or a tureen and pour soup on top. Sprinkle with grated cheese and brown under a hot broiler until golden and bubbly. Serve immediately.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSr6cVzxQqejSBw5a-dhsCKoxnJLgUVCprAzliR-eCB3wB4WRaJEAw3SeMuZrg-uaj79EVA_XBnOP4vHnVkyGOD0PtOHJj7sshjxSYYwe3Ecu1CBHi2uHTYzALwrz2WBVYWJfD4f6KAnw-OMFjRCDVQ_Vnd28mtXB6z4rXzD1FneVvcrhYhTl-N269Qdy/s1665/IMG_E6318%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1554" data-original-width="1665" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSr6cVzxQqejSBw5a-dhsCKoxnJLgUVCprAzliR-eCB3wB4WRaJEAw3SeMuZrg-uaj79EVA_XBnOP4vHnVkyGOD0PtOHJj7sshjxSYYwe3Ecu1CBHi2uHTYzALwrz2WBVYWJfD4f6KAnw-OMFjRCDVQ_Vnd28mtXB6z4rXzD1FneVvcrhYhTl-N269Qdy/s320/IMG_E6318%5B1%5D.JPG" width="320" /></a></div>>> # non dimendicate il covid-19 <div><br /></div><div><p><span style="font-family: Kalam;">Rigatoni ( or ziti ) al forno # ingredienti e dosi - Per il ragù :</span><span style="font-family: Kalam;">600 gr di carne mista a pezzi per ragù - (vitello, maiale, agnello) -</span><span style="font-family: Kalam;">1,5 lt di salsa di pomodoro -2</span><span style="font-family: Kalam;"> cipolla -</span><span style="font-family: Kalam;">olio evo -</span><span style="font-family: Kalam;">sale -</span><span style="font-family: Kalam;">peperoncino (a piacere) -</span><span style="font-family: Kalam;">q.b. di vino rosso per sfumare le braciole .></span><span style="font-family: Kalam;">Per la pasta al forno: </span><span style="background-color: white; color: #292929; font-family: Kalam; font-size: 20px;">500 gr di ziti -</span><span style="background-color: white; color: #292929; font-family: Kalam; font-size: 20px;">350 gr di mozzarelle-</span><span style="background-color: white; color: #292929; font-family: Kalam; font-size: 20px;">400 gr di carne macinata mista-</span><span style="background-color: white; color: #292929; font-family: Kalam; font-size: 20px;">vino bianco secco-</span><span style="background-color: white; color: #292929; font-family: Kalam; font-size: 20px;">formaggio pecorino romano grattugiato-</span><span style="background-color: white; color: #292929; font-family: Kalam; font-size: 20px;">olio evo-</span><span style="background-color: white; color: #292929; font-family: Kalam; font-size: 20px;">sale-</span><span style="background-color: white; color: #292929; font-family: Kalam; font-size: 20px;">2 uova sode (facoltativo) io senza-</span><span style="background-color: white; color: #292929; font-family: Kalam; font-size: 20px;">qualche fetta di mortadella (facoltativo).METHOD-</span><span style="font-family: arial;">In una pentola far dorare la cipolla affettata o tritata finemente, aggiungere i pezzi di carne e far rosolare bene, sfumare con vino, aggiungere poi la passata di pomodoro, il sale e peperoncino e portare a cottura a fuoco lento fino a quando la carne risulterà ben cotta e teniamo da parte.</span><span style="font-family: arial;">Procedimento per la pasta al forno</span><span style="font-family: arial;">In un tegame con olio far rosolare bene la carne macinata, sfumare con un pò di vino bianco e far cuocere.</span><span style="font-family: arial;">Nel frattempo lessare in una pentola gli ziti, scolarli molto al dente (continueranno la cottura in forno), una volta scolati versarli nella pentola, condire con qualche mestolo di sugo del ragù e un po' di pecorino grattugiato.</span><span style="font-family: arial;">Ora prepariamo assembliamo la pasta al forno.</span><span style="font-family: arial;">In un tegame da forno mettere uno strato di sugo, uno strato di pasta, cospargere di altro pecorino, mozzarella stracciata, carne macinata, (a piacere uova sode a pezzi e qualche fetta di mortadella), coprire con altro sugo, ripetere gli strati di pasta e condimenti e terminare con uno strato di sugo e pecorino grattugiato.</span><span style="font-family: arial;">Infornare a 200° per circa 30 minuti e terminare la cottura dopo che si sarà formata una bella crosticina in superficie.</span><span style="font-family: arial;">Lasciare riposare la pasta al forno per una decina di minuti prima di servire.</span></p><div class="separator" style="clear: both; text-align: center;"><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /></div></div><div>*******</div><div><br /> Peperoni alla napoletana # ingredienti e dosi - <span style="background-color: white; color: #444444; font-family: Arvo; font-size: 14.3px; text-align: justify;">4 peperoni gialli e rossi -</span></div><div><div style="background-color: white; color: #444444; font-family: Arvo; font-size: 14.3px; text-align: justify;">50 gr capperi sotto sale - 3 alici sott’olio -1 ciuffo di prezzemolo -origano -</div><div style="background-color: white; color: #444444; font-family: Arvo; font-size: 14.3px; text-align: justify;">1 spicchio di aglio -1 cucchiaio di passata di pomodoro -mezzo bicchiere d’acqua calda -</div><div style="background-color: white; color: #444444; font-family: Arvo; font-size: 14.3px; text-align: justify;">olio d'oliva -sale .METHOD-Dopo aver lavato e mondato i peperoni, si tagliano a strisce. In un’ampia padella si fa imbiondire lo spicchio di aglio, si aggiungono le strisce di peperoni, si fanno cuocere a fuoco medio, si sala e si aggiunge la passata di pomodoro diluita in acqua calda, si continua la cottura per altri 5-8 minuti, finché non ci sarà più l’acqua.Ne frattempo si sciacquano i capperi per bene, si mettono in un mixer con le alici, il prezzemolo, l’origano e lo spicchio di aglio. Si trita il tutto, si aggiunge ai peperoni cotti, si lascia insaporire per alcuni minuti e si serva caldo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qaiy1B4WMlr_pOD2g22cMsMWJChMYT4ktAC3sJcVNrZ7ANMH72H4J7Ri39KCWI9jEvbrAAYllTcNQDwhPBrR8R15KFohs5pJ6gkfh7nDVrnGODyn4YhpOqxXxRB-SboAJxUAzpsbWRDDD3-ps9ZXyFH6clMcm-daN52lFkZgtfQAFGs2dQwO3mhRLe_p/s1612/IMG_E7413%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1612" data-original-width="1228" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qaiy1B4WMlr_pOD2g22cMsMWJChMYT4ktAC3sJcVNrZ7ANMH72H4J7Ri39KCWI9jEvbrAAYllTcNQDwhPBrR8R15KFohs5pJ6gkfh7nDVrnGODyn4YhpOqxXxRB-SboAJxUAzpsbWRDDD3-ps9ZXyFH6clMcm-daN52lFkZgtfQAFGs2dQwO3mhRLe_p/s320/IMG_E7413%5B1%5D.JPG" width="244" /></a></div><br />. </div><div style="background-color: white; color: #444444; font-family: Arvo; font-size: 14.3px; text-align: justify;"><br /></div></div><div>***<br /><div> Spaghetti ( or pasta a piacere ) alla marinara # 스파게티 (또는 원하는대로 파스타) 마리 나라 # 재료 및 복용량-스파게티 320g-대추 토마토 4 개-홍합 500g-새우 250 gr-오징어 (또는 아기 문어) 250 gr -오징어 250 gr-오징어 250 gr - 오징어 (또는 아기 문어) 250g-오징어 250 gr .</div><div>화이트 와인 ½ 잔-엑스트라 버진 올리브 오일-마늘, 칠리 페퍼-소금</div><div>양파, 파슬리-소금. 이렇게하세요-홍합을 깨끗이 씻고 잘 씻은 다음 뚜껑이있는 팬에 넣고 열어 둡니다. 홍합 껍질을 벗기고 홍합이 배출한 액체를 고운 망으로 걸러서 보관하세요. 또한 새우, 오징어, 오징어도 깨끗이 씻어서 작은 조각으로 자릅니다. 팬에 기름을 약간 두르고 다진 마늘, 양파, 고추, 파슬리를 갈색으로 볶습니다. 오징어와 갑오징어를 넣고 몇 분간 볶다가 와인을 붓고 증발시킵니다. 다진 토마토를 넣습니다. 토마토가 충분히 익으면 홍합 물을 팬에 넣고 다시 익히고 거의 다 익을 때 새우와 껍질을 벗긴 홍합을 넣습니다. 한편 파스타 알 덴테를 삶아 피시 소스에 넣습니다. 몇 분간 볶은 후 접시에 다진 파슬리를 뿌려 제공합니다.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Fnf-mzZRBBBuVJYfjaOR8_ze5ccnICuW3HjTS70GEd7IbhHbyvNrmD5DCfizzAv9wk0h4gbpXVbCaxFny6nOpufAfk5eP5AASjQLUDwMUZLDk6p4ByEurRmIAAStHEO2EYR6SVFcdYV5Uvf39IfWbGxX73Po0Knx6ZEC9AwbPF0LQS7mtBjjhFVDVwV2/s1545/IMG_E6650%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="1545" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Fnf-mzZRBBBuVJYfjaOR8_ze5ccnICuW3HjTS70GEd7IbhHbyvNrmD5DCfizzAv9wk0h4gbpXVbCaxFny6nOpufAfk5eP5AASjQLUDwMUZLDk6p4ByEurRmIAAStHEO2EYR6SVFcdYV5Uvf39IfWbGxX73Po0Knx6ZEC9AwbPF0LQS7mtBjjhFVDVwV2/s320/IMG_E6650%5B1%5D.JPG" width="320" /></a></div><br /><br /></div><br />*****<div>Caponata di carciofi # ingredienti e dosi -<span style="background-color: white; font-family: Verdana; font-size: 11.05px;">15 carciofini freschi -</span><span style="background-color: white; font-family: Verdana; font-size: 11.05px;">2 cipolle rosse medie - 2/3</span><span style="background-color: white; font-family: Verdana; font-size: 11.05px;"> sedano -</span></div><span style="background-color: white; font-family: Verdana; font-size: 11.05px;">1 cucchiaio di malto di riso -</span><span style="background-color: white; font-family: Verdana; font-size: 11.05px;">3 cucchiai di olio extra vergine d'oliva -</span><span style="background-color: white; font-family: Verdana; font-size: 11.05px;">2 cucchiai di acidulato di riso o aceto di mele -</span><br style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;" /><span style="background-color: white; font-family: Verdana; font-size: 11.05px;"> manciata di capperi sotto sale -1</span><span style="background-color: white; font-family: Verdana; font-size: 11.05px;"> manciata di olive nere denocciolate -</span><span style="background-color: white; font-family: verdana; font-size: 11.05px;">qualche foglia di basilico -</span><span style="background-color: white; font-family: Verdana; font-size: 11.05px;">acqua qb -</span><span style="background-color: white; font-family: Verdana; font-size: 11.05px;">sale .METHOD-</span><span style="background-color: white; font-family: Verdana; font-size: 11.05px;">Pulite e tagliate a spicchi i carciofi, immergendoli in una soluzione di acqua e limone per evitare che anneriscano. Stufateli in 1 cucchiaio di olio con un pizzico di sale aggiungendo acqua se si asciugassero troppo. Toglieteli dalla pentola e metteteli in una zuppiera. Affettate le cipolle e il sedano e stufateli nell'olio rimasto, con un pizzico di sale e qualche cucchiaio di acqua. A cottura quasi ultimata unite l'acidulato, il malto, i capperi e le olive. Fate cuocere per altri dieci minuti e poi metteteli nella medesima zuppiera dei carciofi. Mescolate, aggiungete il basilico spezzettato con le mani e mettete in frigo o al fresco per almeno 24 ore. Servite a temperatura ambiente.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f0RDWgGgmzM6hZA6n2EfjFhXx5zabw427vWEcMJ41eFQT8tK2ZOuCUgrvi58vZ1ZomfX5vb3qIplY_axssWjrqzdOAqfmBvoQjmQ2ULIM2TuKpxzk_19ZjxP3h-OfNtKTacu3jr96Wrdw3ZV_xUW-D9rzvAGQvRRQIgWFAzSZKPmZYeU9n3jRy1OmfVq/s1778/IMG_E6766%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1778" data-original-width="1516" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f0RDWgGgmzM6hZA6n2EfjFhXx5zabw427vWEcMJ41eFQT8tK2ZOuCUgrvi58vZ1ZomfX5vb3qIplY_axssWjrqzdOAqfmBvoQjmQ2ULIM2TuKpxzk_19ZjxP3h-OfNtKTacu3jr96Wrdw3ZV_xUW-D9rzvAGQvRRQIgWFAzSZKPmZYeU9n3jRy1OmfVq/s320/IMG_E6766%5B1%5D.JPG" width="273" /></a></div><br /><br /></span><div><br /></div><div>**<br /><br /><br /><br /><p></p><p><span style="font-family: Georgia Serif; font-size: x-small;">Rigatoni al forno ( or pasta a piacere ) # ingredienti e dosi -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">250 gr di rigatoni -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">300 gr di macinato misto -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">700 ml di passata di pomodoro -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">sedano, carota, cipolla -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">sale -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">pepe -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">200 gr di mozzarella sgocciolata -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">100 gr di parmigiano reggiano grattugiato -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">200 ml di vino bianco secco - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">olio evo .FATE COSI -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">Affettiamo sottilmente la cipolla, il sedano e la carota e soffriggiamoli in olio evo.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">Uniamo il macinato, aggiustiamo di sale e pepe e sfumiamo con il vino bianco.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">Quando l'alcool sarà evaporato versiamo la passata di pomodoro e cuociamo a fiamma bassa per circa 1 ora.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">A parte lessiamo la pasta per circa 5 minuti in acqua salata.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">Versiamo 1 mestolo di sugo sul fondo di una pirofila e con il resto condiamo la pasta che avremo scolato, tenendone un pochino da parte. Mettiamola nella pirofila, aggiungiamo la mozzarella a pezzetti e il sugo rimasto.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">Spolverizziamo con il parmigiano e cuociamo a 200° per circa 30/40 minuti .</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #555555; font-size: 14.85px;">Servire tiepida</span></p><p><span style="font-family: "Georgia Serif"; font-size: small;"><br /></span></p><p><span style="font-family: "Georgia Serif"; font-size: small;"><br /><br /></span></p><p> ******</p><p>Manfredi con ragù napoletano & ricotta # ingredienti e dosi per 4 persone - 350 gr di pasta tipi Manfredi ( or reginette ) - ragù napoletano ( or solo pomodoro )di pomodoro - 400 gr di ricotta -sale : METHOD - <span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px;">Preparate il ragù napoletano, portate ad ebollizione l'acqua per la pasta. Prima di calare la pasta, prelevate due mestoli di acqua bollente e versateli in una terrina dove avete riposto anche la ricotta; aggiungete un mestolo di ragù bollente e stemperate la ricotta. Quando la pasta sarà cotta scolatela e versatela in una zuppiera, conditela con parte del ragù , un terzo della ricotta stemperata. ed una manciata di parmigiano. Mescolate per bene e preparate i piatti: Su ogni piatto versate parte della ricotta stemperata, un mestolo di ragù, una spolverata di parmigiano se lo gradite e servite .</span></p><p><span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px;">>> Ragù napoletano > </span><span style="background-color: #ffffe5; color: red; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">- 1 kg. di spezzatino di vitello -</span><span style="background-color: #ffffe5; color: red; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">- 2 cipolle medie </span><span style="background-color: #ffffe5; color: red; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">- 2 litri di passata di pomodoro - -1 </span><span style="background-color: #ffffe5; color: red; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;"> cucchiaio di concentrato di pomodoro </span><span style="background-color: #ffffe5; color: red; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">- 200 gr. di olio d'oliva </span><span style="background-color: #ffffe5; color: red; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">- 6 costine di maiale - </span><span style="background-color: #ffffe5; color: red; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">- 1/4 di litro di vino rosso </span><span style="background-color: #ffffe5; color: red; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">- basilico</span><span style="background-color: #ffffe5; color: red; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">- sale q.b.METHOD-</span><span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">Affettate finemente la cipolla, mettetela nel tegame di coccio,insieme all'olio e mescolate continuamente con il cucchiaio di legno, in modo che la cipolla si consumi. Quando comincia ad imbiondire, abbassate la fiamma ed aggiungete la carne, girandola per farla rosolare in modo uniforme. Quando sulla carne si sarà formata una crosticina, sfumare con il vino, abbassando la fiamma, per non far evaporare immediatamente l'alcol.. Il vino scioglierà la crosticina che si è formata. Quando la cipolla avrà raggiunto un bel colore marroncino ed una consistenza molto cremosa, aggiungere il concentrato di pomodoro sciolto in 1/2 bicchiere d'acqua e farlo soffriggere, mescolando continuamente, fin quando non avrà assunto una colorazione rosso scuro. Ora si può aggiungere la passata di pomodoro, il sale ed, eventualmente, un poco d'acqua perché, probabilmente, la cottura della carne, richiederà più acqua di quella contenuta nel pomodoro. La salsa deve bollire lentamente sino a quando si presenta scura, densa e lucida.A Napoli si dice che il ragù dovrà "pippiare", splendido termine onomatopeico, che descrive alla perfezione il suono dl ragù che dovrà sobbollire a malapena liberando una bolla alla volta. Coprite la pentola con un coperchio, lasciando sul bordo del tegame il cucchiaio di legno in modo da favorire l'uscita del vapore. Lasciate cuocere per almeno tre/quattro ore, rimestando di tanto in tanto, facendo attenzione che non si attacchi al fondo e raccogliendo il condimento che, consumandosi il sugo, rimane attaccato alle pareti della pentola. Prima di spegnere il fuoco, aggiungete una manciate di basilico spezzettato con le dita.</span></p><p><span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px; text-align: justify;">******** Consil du chefAdrianoMennillo >> La morte del ragù è la pasta col buco: schiaffoni (o paccheri), tortiglioni, ziti, candele spezzate,o formati simili, niente spaghetti o fettuccine. Per servirlo, se vogliamo seguire la tradizione, mettiamo la pasta con un po di sugo, in una capace zuppiera di ceramica, rigiriamo bene e aggiungiamo sulla superfice qualche mestolo di ragù e una spolverata di parmigiano.Storia dei Manfredi :</span><span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px;">All'incirca nel 1250, Manfredi di Svevia, Re di Sicilia, era in guerra con il Papato per la supremazia nell'Italia meridionale. Arrivò con le sue trupppe nel Sannio, e la popolazione locale, per rendergli onore e magari anche per entrare nelle sue "grazie" ed evitare così scorribande e razzie da parte delle sue truppe, lo accolse offrendogli della pasta condita con uno dei formaggi di cui Manfredi era ghiotto ; la ricotta. La leggenda vuole che nacque così un piatto tipico della cucina campana in generale, divenuto nel corso dei secoli, con l'aggiunta di un ingrediente all'epoca sconosciuto, il pomodoro, " il piatto della festa " per i cittadini partenopei.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61Mgvuh0QTIak4LS8sRhSbNZ8ZBZGEtWQbdOV3mh0mAmizku18no4W4MofjTygOBSEzsZoIXcn6dxS618xfubHbXvFNe2DS4qXNQfHkTBR2ngrSFyAl-ewBZyEE4J2Np3LyKwXcDGQPqeWSsrHmw4cClrEV9WJUbCftBmSrQ6_3jXoZysGzzRQw4ZHad9/s1572/GBBN8796%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1572" data-original-width="1300" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61Mgvuh0QTIak4LS8sRhSbNZ8ZBZGEtWQbdOV3mh0mAmizku18no4W4MofjTygOBSEzsZoIXcn6dxS618xfubHbXvFNe2DS4qXNQfHkTBR2ngrSFyAl-ewBZyEE4J2Np3LyKwXcDGQPqeWSsrHmw4cClrEV9WJUbCftBmSrQ6_3jXoZysGzzRQw4ZHad9/w331-h400/GBBN8796%5B1%5D.JPG" width="331" /></a></div><br /><br /><p></p><p><span style="color: #333333; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 13.524px;">Manfredi with Neapolitan meat sauce & ricotta cheese # ingredients and servings for 4 people - 350 gr Manfredi-type pasta (or reginette) - tomato sauce - 400 gr ricotta cheese - salt : METHOD - Prepare the Neapolitan meat sauce ( or only tomato), bring the water for the pasta to the boil. Before lowering the pasta, take two ladlefuls of boiling water and pour it into a bowl where you have also placed the ricotta cheese; add a ladleful of the boiling meat sauce and mix in the ricotta. When the pasta is cooked, drain it and pour it into a soup tureen, season it with part of the meat sauce, a third of the thinned ricotta and a handful of Parmesan. Mix well and prepare the plates: On each plate pour some of the thinned ricotta, a ladleful of meat sauce, a sprinkling of Parmesan cheese if you like and serve .</span></span><span style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px;">>> Neapolitan ragout > - 1 kg. of veal stew - 2 medium onions - 2 litres of tomato puree - -1 tablespoon of tomato paste - 200 gr of olive oil - 6 pork ribs - - 1/4 litre of red wine - basil - salt to taste METHOD - Finely chop the onion, put it in the crock pot with the oil and stir continuously with a wooden spoon so that the onion is consumed. When it starts to brown, lower the heat and add the meat, turning it to brown evenly. When a crust has formed on the meat, deglaze with the wine, lowering the flame so that the alcohol does not evaporate immediately. The wine will melt the crust that has formed. When the onion has reached a nice brown colour and a very creamy consistency, add the tomato paste dissolved in 1/2 glass of water and sauté, stirring continuously, until it has taken on a dark red colour. Now you can add the tomato puree, salt and, if necessary, a little water because the cooking of the meat will probably require more water than is contained in the tomato. The sauce should simmer slowly until it is dark, thick and glossy. In Naples, it is said that the ragù should 'pippiare', a splendid onomatopoeic term that perfectly describes the sound of the ragù, which should barely simmer, releasing one bubble at a time. Cover the saucepan with a lid, leaving the wooden spoon on the edge of the pan to allow the steam to escape. Let it cook for at least three to four hours, stirring occasionally, taking care that it doesn't stick to the bottom and collecting the sauce, which, as it wears off, sticks to the sides of the pan. Before turning off the heat, add a handful of basil chopped with your fingers.</span></p><p><span style="color: #333333; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 13.524px;"><br /></span></span></p><p><span style="color: #333333; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: #ffffe5; font-size: 13.524px;"></span></span></p><p><span style="color: #333333; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 13.524px;">******** Consil du chefAdrianoMennillo >> The death of ragù is pasta with a hole in it: schiaffoni (or paccheri), tortiglioni, ziti, broken candles, or similar formats, no spaghetti or fettuccine. To serve it, if we want to follow tradition, we put the pasta with a little sauce in a large ceramic soup tureen, turn it well and add a few ladles of meat sauce and a sprinkling of Parmesan cheese on top.History of Manfredi: Around 1250, Manfredi of Swabia, King of Sicily, was at war with the Papacy for supremacy in southern Italy. He arrived with his troops in the Sannio region, and the local population, in order to honour him and perhaps also to get into his 'good graces' and thus avoid raids by his troops, welcomed him by offering him pasta topped with one of the cheeses Manfred was fond of: ricotta. Legend has it that a typical dish of Campanian cuisine in general was thus born, which over the centuries, with the addition of a then unknown ingredient, the tomato, became 'the dish of the feast' for the Neapolitans.</span></span></p><p><span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px;"><br /></span></p><p><span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.524px;"><br /></span></p><p> ***</p><p>Cima Genovese # ingredienti e dosi -1<span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> pezzo di </span><b style="background-color: white; color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">pancia di vitellone</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">, ma attenzione qui si parla solo dello strato sottile e muscoloso che ricopre l'addome della bestia (nel seguito potrete vedere le foto per capire bene di che cosa si tratta) - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">uova, il numero di uova dipende dalla grossezza del pezzo di cui sopra, i macellai a Genova e in Liguria in genere quando ve lo vendono vi dicono il numero di uova; in questo caso ho usato 8 uova - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">un po' di</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="background-color: white; color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">frattaglie</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">scelte tra</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="background-color: white; color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">cervella</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">,</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="background-color: white; color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">filoni</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">e</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="background-color: white; color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">animelle</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">(soprattutto quelle che a Genova si chiamano</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="background-color: white; color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">laccetti di cuore</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">), in mancanza o in aggiunta un po' di carne di vitello, in questo caso circa 200 gr in totale -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">verdure di stagione scelte tra piselli, carote, zucchine e carciofi (in questo caso tre carciofi) -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">pinoli (in questo caso 3 cucchiai) -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">parmigiano grattugiato (2 belle manciate in questo caso) -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">maggiorana fresca, irrinunciabile, e uno spicchio di aglio -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> noce di burro - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">sale e pepe q.b.METHOD-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;">Pulite le verdure che utilizzerete per la vostra</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">cima alla genovese</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;">, lavatele e cuocetele al vapore o nel microonde. In questo caso ho messo i carciofi in acqua e latte per non farli annerire e li ho cotti al microonde. Poi tagliate tutto a cubetti emettete da parte.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;">Pulite e lavate le frattaglie. In questo caso ho usato del</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">laccetto di cuore</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;">(quello rosa) e dei filoni (quelli bianchi). I</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">filoni e la cervella</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;">vanno privati della pellicina che li ricopre e controllati bene per eliminare eventuali frammenti di ossa.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">Cuocete le frattaglie e la carne (se la usate) con poco burro, sale e pepe. Poi fate raffreddare e tagliate il tutto a cubetti. </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">Riunite in una capace ciotola le carne e le verdure, ed unitevi i pinoli tostati leggermente in una padella antiaderente senza unire alcun condimento.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px;">Lavate ed asciugate le foglioline della maggiorana, poi pestatele o tritatele assieme allo spicchio di aglio pelato, unite il tutto agli altri </span><b style="color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">ingredienti del ripieno della cima</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px;">.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">Unite le uova.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> Completate con il parmigiano grattugiato, mescolate bene ed aggiustate di sale e pepe. Mettete da parte.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">Ecco il pezzo di pancia di vitellone che sarà utilizzato come involucro per la cima, vendutomi dal macellaio per "8 uova".,</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px;"> si tratta di due strati sovrapposti.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;">A questo punto occorre</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">cucire la cima</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;">. Prendete del filo bianco da cucire scegliendolo piuttosto grosso, e con un ago sempre piuttosto grosso cucite i bordi della cima per ottenere una tasca, lasciate solo una piccola apertura di circa 4 cm. Io faccio la cucitura usando il punto "sorgetto" per essere sicuro faccio la cucitura due volte. Riempite la tasca con acqua fredda per controllare se vi siano delle perdite, in tal caso cucite ancora i punti in cui si verificano. Sciacquate ed asciugate la tasca.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> Facendovi aiutare da qualcuno riempite la tasca con il ripieno preparato in precedenza, e quindi cucite anche l'apertura rimasta. La sacca non deve essere riempita troppo perché in cottura il contenuto aumenterà di volume e questo potrebbe provocare il temuto scoppio. empiricamente posso dire che dovrebbe essere piena per circa la metà. </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">Portate ad ebollizione una capace pentola piena di acqua, salatela, tuffateci la cima e portate a bollore di nuovo, fate bollire qualche minuto, quindi spegnete il fuoco, coprite la pentola e lasciate riposare per un'oretta. Accedete il fuoco di nuovo, fate raggiungere un leggero bollore e continuate la cottura per un paio d'ore. Durante le varie fasi della cottura di tanto in tanto</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="background-color: white; color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">pungete la cima</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">con uno spillone sottile ed acuminato (io ho usato con successo un ago da materassaio e un ferro da calza molto sottile), questa operazione permette al vapore e ai liquidi che si formano all'interno di uscire, ed evitare quindi si formi una pressione eccessiva (che di nuovo potrebbe far</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="background-color: white; color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">esplodere la cima</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">).</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">Quando la cima sarà cotta deponetela su un vassoio o piatto da portata, metteteci sopra un altro vassoio o un tagliere sopra cui porre degli oggetti pesanti. Lasciate raffreddare e rassodare per almeno 12 ore.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px;">Ed ecco la </span><b style="color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">cima</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px;"> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px;">pronta, dopo il raffreddamento.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;">Tagliate la</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><b style="color: #5d5d5d; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">cima a fette</b><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;"> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #5d5d5d; font-size: 13.2px; text-align: justify;">spesse circa un cm. Servitela a temperatura ambiente. La tradizione poi prescrive come accompagnamento la salsa verde genovese. ( vedi la ricetta )</span></p><div>******* consil du chefAdrianoMennillo -<span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #5d5d5d; font-size: 13.2px; text-align: justify;">per ridurre il rischio di rottura. Prima di versare il ripieno nella tasca, mettetelo in una casseruola sul fuoco bassissimo, e mescolando di continuo fatelo addensare (più o meno come fareste per preparare le uova strapazzate). In questo modo, prima di tutto si dilata meno, e se per caso si verificasse il temuto scoppio, il contenuto della tasca non uscirebbe.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpRZXdkMABopaMJe3jE5t-Xd8Z8Xljp5HTqzJb88Cbrgv0w8V9fgsQ3ahKTMsXvvGS_dLSmaKnEsUY3R2gF70tl-3thT9Mq0oj2yjTZAYJ1uLiuCLY4K12l8ySg0OGCSEcFQ5KGnqoDVOBCQ07cGndZng8rJhMffCZvsdfI-E6Ndxi1Rrt-PzRgtCcq3k/s1266/UGAF8104%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1266" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpRZXdkMABopaMJe3jE5t-Xd8Z8Xljp5HTqzJb88Cbrgv0w8V9fgsQ3ahKTMsXvvGS_dLSmaKnEsUY3R2gF70tl-3thT9Mq0oj2yjTZAYJ1uLiuCLY4K12l8ySg0OGCSEcFQ5KGnqoDVOBCQ07cGndZng8rJhMffCZvsdfI-E6Ndxi1Rrt-PzRgtCcq3k/s320/UGAF8104%5B1%5D.JPG" width="320" /></a></div><br />Salsa verde alla Genovese # ingredienti e dosi -</span><span style="font-family: inherit;">1 mazzo di prezzemolo -</span><span style="font-family: inherit;">50 gr di pinoli italiani -</span></div><div><div><div style="margin-bottom: 0cm;"><span style="font-family: inherit;">1 cucchiaio di capperi sotto sale -</span><span style="font-family: inherit;">1 fettina d’aglio di</span><span style="font-family: inherit;"> </span><a href="https://www.fondazioneslowfood.com/it/presidi-slow-food/aglio-di-vessalico/" style="color: #7f5341; font-family: inherit; text-decoration-line: none;">Vessalico</a><span style="font-family: inherit;"> (facoltativo) -</span><span style="font-family: inherit;">1 tuorlo sodo -</span></div><div style="margin-bottom: 0cm;"><span style="font-family: inherit;">1 acciuga sotto sale-</span><span style="font-family: inherit;">1 fettina di pane raffermo-</span><span style="font-family: inherit;">1 cucchiaio di aceto di mele -</span></div><div style="margin-bottom: 0cm;"><span style="font-family: inherit;">½ bicchiere (100 ml circa) di olio extravergine di oliva .METHOD-</span><span style="font-family: inherit;">Dissalare l’acciuga sciacquandola con cura e a lungo sotto l’acqua corrente per privarla del sale. Eliminare la lisca centrale ed asciugare delicatamente il pesce con carta da cucina</span><span style="font-family: inherit;">.</span><span style="font-family: inherit;">Bagnare il pane con l’aceto di mele, strizzarlo accuratamente e trasferirlo nel bicchiere del mixer, unire le foglie del prezzemolo precedentemente mondato e tritato grossolanamente con un coltello, aggiungere i capperi sciacquati ed asciugati, i filetti di acciuga, il tuorlo sodo sbriciolato ed i pinoli.</span><span style="font-family: inherit;">Unire a filo 100 ml di olio extravergine di oliva e frullare fino ad ottenere un composto omogeneo.</span>Conservare la<b style="font-style: italic;"> SALSA VERDE </b>in frigorifero per un paio di giorni, coperta da un filo d'olio extravergine d'oliva e da pellicola da cucina.</div></div><div><p align="JUSTIFY" style="margin-bottom: 0cm;"><br style="background-color: #eeeeee; color: #444444; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.456px;" /></p></div></div><p>***</p><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><b>Sausage and Broccoli ( SALSICCE e FRIARIELLI) # </b><u>Ingredients - </u>2.2 pounds (1 kilogram) of broccoli, cleaned -16/20 ounces of sausages (if you can find them, prefer "a metro" sausages) -2 cloves of garlic -</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">1 chili pepper -Salt -Extra virgin olive oil .METHOD-Clean the broccoli, removing the base of the stem, any yellowed leaves, and washing them. Drain them of their water.</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">Place the sausages in a pot of boiling water (if you want some of the fat to drain, pierce them) and cook for five minutes.In a large skillet with high sides, heat olive oil in abundance. Add the cloves of garlic and the chili pepper, removing the inner seeds if you don't like the heat.</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">When the garlic is golden brown, add the sausages and immediately after the broccoli. Season with salt and cover, leaving to cook for about 20 minutes, stirring occasionally. Uncover and check the degree of cooking, evaporating any water that may have formed.Serve immediately!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5YRApohSQ77R3jQm4lBU-Id0Kk8VyG9fEY-DVTZmIhpTqd4sZ-ZCQRxNE-SxoeQm-MsgWxn1dG-L28VCddbhXesgWiENlZ4F5v99GKHxROaRo5PzVa78LHvMq_gKmlcqsJ30E2sYLLI-Zo-NLdmiJkMbEghv5KziScFtf-doZ3B9zwB0_tGE-SEnITTs/s1082/SHPA1015%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1082" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5YRApohSQ77R3jQm4lBU-Id0Kk8VyG9fEY-DVTZmIhpTqd4sZ-ZCQRxNE-SxoeQm-MsgWxn1dG-L28VCddbhXesgWiENlZ4F5v99GKHxROaRo5PzVa78LHvMq_gKmlcqsJ30E2sYLLI-Zo-NLdmiJkMbEghv5KziScFtf-doZ3B9zwB0_tGE-SEnITTs/s320/SHPA1015%5B1%5D.JPG" width="320" /></a></div><div><br /></div></div><p><br /></p><p> *****</p><p>Ziti ( pasta a piacere) con pomodoro e polpette , scamorza , al forno # <span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">500 gr di zitoni tagliati -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">300 gr di macinato -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">3 uova -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">1 bottiglia di salsa -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">1 cipolla -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">1 grossa scamorza fresca -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">grana grattugiato -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">olio extravergine di oliva-</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">pangrattato-</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">farina-</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px; text-align: center;">sale .METHOD-</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #2e2e2e; font-size: 14px;">Per prima cosa ho preparato le polpette. Ho fatto un impasto con la carne, 2 uova, formaggio, sale qb. ed ho formato le polpette. Le ho passate singolarmente prima nel pangrattato, poi nell'uovo battuto (il terzo uovo) ed infine nella farina. Ho fritto le polpette nell'olio di oliva. Ho preparato un sugo semplice con olio, cipolla, salsa e sale. A metà cottura vi ho aggiunto le polpette. So che molti di voi avrebbero messo le polpette fritte nella pasta e poi le avrebbero coperte con il sugo ma mia madre usa fare così ed io non ho voluto apportare cambiamenti alla sua ricetta. Ho dato una mezza cottura alla pasta, l'ho scolata e l'ho condita con una parte del sugo, polpette incluse, e formmaggio. Ho cosparso il fondo di una teglia con sugo e formaggio e vi ho posto la metà della pasta, ho farcito con la scamorza affettata ed ho ricoperto con il resto della pasta, abbondate sugo e formaggio ed ho cotto il tutto in forno per una trentina di minuti a 180°.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCX9FW5athFXp7hFJtVr33VwdHXRHm-OGpy-4kqRGQFGBbxUSnMxD5Whl8b2m2oYlTID3xq1_T2QXhyphenhyphenk33dvW1Jb9t5aXtrXxfCZ_Lyx7gRtlair-OAW3ZTLkLcXVymw4fSjQZkel-1e2qI9QRSqZAuhrcX4DS9SceIohg3hiu2o_IoumDWs6X5qfiWL00/s1393/DHPZ5483%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="1393" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCX9FW5athFXp7hFJtVr33VwdHXRHm-OGpy-4kqRGQFGBbxUSnMxD5Whl8b2m2oYlTID3xq1_T2QXhyphenhyphenk33dvW1Jb9t5aXtrXxfCZ_Lyx7gRtlair-OAW3ZTLkLcXVymw4fSjQZkel-1e2qI9QRSqZAuhrcX4DS9SceIohg3hiu2o_IoumDWs6X5qfiWL00/s320/DHPZ5483%5B1%5D.JPG" width="320" /></a></div><br />Pasta with sardines and fennel # ingredients and doses -For 250 of pasta -1 bunch of wild fennel -250 gr of fresh, cleaned sardines - 3 anchovy fillets -40 gr of sultanas and pine nuts -1 small chopped onion -1 sachet of saffron (to taste) -Evo oil to taste -Salt and pepper. DO THIS ( METHOD ) Boil the fennels and after cooking cut them into pieces, put the onion in a pan with oil and the anchovies and let it wilt then add the pine nuts and the sultanas softened beforehand. Add the fennel and a ladle of cooking water and after a few minutes add the roughly chopped sardines and add the saffron dissolved in a small cup of cooking water. Finish cooking for a few minutes, adjusting the salt and pepper. Cook the pasta in the fennel cooking water, drain when al dente and finish cooking in the frying pan, adding a little cooking water if necessary. First prepare some breadcrumbs in a small frying pan with a little oil and toast them until they turn brown, stirring, then add the toasted breadcrumbs and mix them in with the pasta.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaJ1iTvuvuMAX7sPS7-TxOfkRJ9cgq2l71LCLJQiGUM38AOYwyEE7_CHgbOwkRdc50fmGbv0iAfJIx4U4hf-n4ijnUIv1Yov4_lfA-Epl_hIoGm8QwLLrMMDiTJKKpY5XluokfS2OAsyctZB8UTRHX3KpU_3sr14raXoGhYvFX0AhEe6GC6qZHXPTbxCH/s1798/IMG_E6193%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1311" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaJ1iTvuvuMAX7sPS7-TxOfkRJ9cgq2l71LCLJQiGUM38AOYwyEE7_CHgbOwkRdc50fmGbv0iAfJIx4U4hf-n4ijnUIv1Yov4_lfA-Epl_hIoGm8QwLLrMMDiTJKKpY5XluokfS2OAsyctZB8UTRHX3KpU_3sr14raXoGhYvFX0AhEe6GC6qZHXPTbxCH/s320/IMG_E6193%5B1%5D.JPG" width="233" /></a></div><p> Pasta con sarde e finocchietto # ingredienti e dosi -<span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Per 250 di pasta -1</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"> mazzetto di finocchietto selvatico -</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">250 gr di sarde fresche pulite e pulite - </span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">3 filetti di acciuga -</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">40 di uvetta e pinoli -1 piccola</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"> cipolla tritata -</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">1 bustina di zafferano ( a piacere ) -</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Olio evo qb sale e pepe .FATE COSI ( METHOD )</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Bollire i finocchietti e dopo cotti tagliarli a pezzetti,mettere la cipolla padella con olio e le acciughe e farla appassire poi aggiungere i pinoli e l'uvetta ammorbidita in precedenza .</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Unire i finocchietti e un mestolo di acqua della cottura dopo qualche minuto aggiungere le sarde tagliate grossolanamente e versare lo zafferano sciolto in una tazzina di acqua di cottura .</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Terminare la cottura per qualche minuto regolando di sale e pepe.</span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Cuocere la pasta nell'acqua di cottura dei finocchi scolarla al dente e finite di cuocere in padella aggiungendo un po di acqua di cottura se serve eventualmente </span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Da preparare prima un po di pan grattato messo in un padellino con poco olio e farlo tostare sino a che il colore diventa bruno mescolando </span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Impiantare la pasta aggiungendo la mollica tostata sopra .</span></p><p> *******</p><p>Parmigiana di carciofi # ingredienti e dosi per 5/6 persone -10/12 carciofi romani -<span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px;">Salsa di pomodoro -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px;">Mozzarella 250 gr -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px;">Pane grattugiato q.b -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px;">Formaggio grattugiato q.b -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px;">Olio extravergine di oliva q.b -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px;">Burro 30 gr - 3 limoni - il succo di 1 limone - 25 gr fi farina - 1 lt olio di semi x friggere i carciofi -farina semolata macinata - 1 scalogno - 400 gr di passata pomodoro-olio extravergine - erbe aromatiche -sale e pepe .METHOD- Stufate lo scalogno con olio , unite la passata e le erbe e fate ridurre , per i carciofi . </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px;">Sfogliate"il primo strato (toglietele prime foglie esterne). Poi con un coltello rimuovete l'apice del carciofo lasciandolo "tronco".Tagliatelo ora a metà. A questo punto, con un coltello rimuovete la "barba". Tagliate il gambo in prossimità del "frutto" e rimuovete un leggero strato (più coriaceo) dalla base del carciofo. Tagliate ogni metà in tre pezzi e teneteli in acqua acidulata con succo di limone. Spero di essere stata esaustiva. </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px; text-align: center;">Sbollentate (sbianchite) le fette ricavate in acqua già bollente con aggiunta della farina e di succo di limone. Lasciateli per circa 5-7 minuti (devono essere al dente). Scolateli e poneteli su una tovaglia ad asciugare. Quando sono asciutti, passateli nella semola e friggeteli in olio alto a 170° per circa 5 minuti. Scolateli, poneteli su carta assorbente ma vi assicuro che rimangono molto asciutti., infine mettere</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 13.2px;"> qualche cucchiaio di salsa di pomodoro sul fondo di una pirofila (la mia era rettangolare di 20 cm. per 25), fate uno strato di fette, salsa di pomodoro, mozzarella tagliata a pezzettini,una spolverata di formaggio grattugiato, un altro strato di carciofi e ripetete con gli altri ingredienti. Alla fine spolverate con formaggio grattugiato, pane grattugiato e fiocchetti di burro. Ponete in forno statico, a mezza altezza, preriscaldato a 180° fino a doratura.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84ed-27FVQFsLaR9bGkpPSJSgOWWaBbo1GglmiQHbdTydC_WbRHHVaGdft0HGOU00-Sj_vO3gGnSiFSD3n6NXplegj5ox8BXIqkkZNImtDOU1Jw_dmgej4ZWAdVya-HrlCWyLuPCUx5Gtfo3YFaxZB2l9wfZxgfxCQCRbGUORY2yXv1OtRfnswqcKzo27/s1604/NDKN8031%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1604" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84ed-27FVQFsLaR9bGkpPSJSgOWWaBbo1GglmiQHbdTydC_WbRHHVaGdft0HGOU00-Sj_vO3gGnSiFSD3n6NXplegj5ox8BXIqkkZNImtDOU1Jw_dmgej4ZWAdVya-HrlCWyLuPCUx5Gtfo3YFaxZB2l9wfZxgfxCQCRbGUORY2yXv1OtRfnswqcKzo27/s320/NDKN8031%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p><br /></p><p> *******</p><p><br /></p><p><br /></p><p>Baccalà alla siciliana # ingredienti e dosi - 1 kg fi filetti di baccalà -450 gr di patate -100 gr olive snocciolate nere -1 cipolla-prezzemolo-1 sedano bianco-olio -sale e pepe - 50/60 gr di salsa -METHOD- Mettere in un tegame largo , la cipolla tagliata a filangeè , le olive , prezzemolo e sedano tritato , poi i capperi e la salsa , olio extravergine , 1 bicchiere di acqua , sale e pepe , lasciate insaporire a fiamma bassa e aggiungete le patate tagliate a filangeè un po più di spessore e dopo 13/15 minuti , aggiungete il baccalà che deve essere coperto dal sugo , lasciate ancora cucinare per 12/15 minuti senza mai rimestare tanto , il baccalà è pronto .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGfoAHjHOijCYEF-7OgRWtngCqKBwEoY-nQ6SRbXYOCTgCePIw-KRpN-8BUDcZmOE768h75NeCgywhALVd7HajIwQEeklFaZu1byDl8ZsKoPNs2a2OKQIrWCJCZ7HbdD0HiM_-odlS3vxi5Pv8Uuq_K1OAfiqO5YpoHiaqpsZsa2ysvYIKKDR_sERL7vz/s1240/KERL2677%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1233" data-original-width="1240" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGfoAHjHOijCYEF-7OgRWtngCqKBwEoY-nQ6SRbXYOCTgCePIw-KRpN-8BUDcZmOE768h75NeCgywhALVd7HajIwQEeklFaZu1byDl8ZsKoPNs2a2OKQIrWCJCZ7HbdD0HiM_-odlS3vxi5Pv8Uuq_K1OAfiqO5YpoHiaqpsZsa2ysvYIKKDR_sERL7vz/s320/KERL2677%5B1%5D.JPG" width="320" /></a></div><br /><p><br /></p><p>*****</p><p>Peperoni ( rossi ) imbottito # ingredienti e dosi -<span style="font-family: "times new roman", serif;">12 peperoni -</span><span style="font-family: "times new roman", serif;">300 gr di pane raffermo -</span><span style="font-family: "times new roman", serif;">2 taralli tritati-</span><span style="font-family: "times new roman", serif;">6 uova-</span><span style="font-family: "times new roman", serif;">200 gr di salame a fette piuttosto spesse e poi a pezzetti-</span><span style="font-family: "times new roman", serif;">300 gr di olive verdi-</span><span style="font-family: "times new roman", serif;">400 gr di provolone-</span><span style="font-family: "times new roman", serif;">100 gr di parmigiano grattugiato-</span><span style="font-family: "times new roman", serif;">100 gr di pecorino romano grattugiato-</span><span style="font-family: "times new roman", serif;">1 bicchiere di olio extravergine di oliva (circa 200 gr)-</span><span style="font-family: "times new roman", serif;">sale-</span><span style="font-family: "times new roman", serif;">pepe . METHOD-</span><span style="font-family: "times new roman", serif;">Ammollare il pane raffermo tagliato a fette, sgocciolarlo , spremerlo benissimo e sistemarlo in una capiente ciotola. Unire il tarallo tritato, le uova battute con il sale, i formaggi, il pepe e poco alla volta l'olio, impastare a lungo e con forza, olio di gomito come diceva la nonna. Il pane non si dovrà più sentire. L'impasto è pronto quando si otterrà un composto perfettamente amalgamato e omogeneo, unire il salame, il provoloncino e le olive tagliate a pezzetti. Assaggiare, regolare eventualmente di sale. Mettere da parte.</span><span style="font-family: "times new roman", serif;">Lavare i peperoni, tagliare la calotta superiore preservandola, ci servirà da coperchio, svuotare dai semi, sciacquare bene, lasciare asciugare capovolto, riempire i peperoni con il composto, chiudere con una scorza di pane raffermo, coprire con la calotta superiore del peperone.</span><span style="font-family: "times new roman", serif;">Sistemare i peperoni in una teglia protetta da carta forno,condirli con un filo d'olio.</span><span style="font-family: "times new roman", serif;">Cuocere in forno ventilato già a temperatura a 180° per circa un'ora.</span><span style="font-family: "times new roman", serif;">I peperoni dovranno cuocere perfettamente.</span><i style="background-color: #fefdfa; color: #333333; font-family: "times new roman", serif;"><span style="color: black;"><span style="font-style: normal;">Sfornare. Lasciare leggermente intiepidire prima di servire.</span></span></i></p><div align="JUSTIFY" style="margin-bottom: 0cm;"><span style="text-align: left;">***** CONSIL du chefAdrianoMennillo _il peperone rosso contiene s</span><span face=""Google Sans", arial, sans-serif" style="background-color: white; color: #4d5156; font-size: 16px; text-align: left;">ali minerali come il potassio, ma anche ferro, magnesio e calcio ne esaltano le proprietà antiossidanti, il che può portare benefici per la pelle. Possono rivelarsi anche alleati per chi ha il colesterolo alto, grazie alla presenza di flavonoidi e di capsaicina che aiutano a combattere l'accumulo di LDL nel sangue.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsHQ4RCNILU3hbsly7BD6z6-kce1pxvgcmTYh7piazLRawVDlomXEz39FJmyvGIAIsv-HORb_5fgYXuSvQZXX7ortSFaTExjSlATzD_7waRSU1WtSRhdUcH1kMoplAlzixpsnZt4XzqExqcLgHtW5lP3z569uWZl4krfiAJ5Vr_QZlpt40gGC75jH2wRO/s1499/IMG_E6053%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1369" data-original-width="1499" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsHQ4RCNILU3hbsly7BD6z6-kce1pxvgcmTYh7piazLRawVDlomXEz39FJmyvGIAIsv-HORb_5fgYXuSvQZXX7ortSFaTExjSlATzD_7waRSU1WtSRhdUcH1kMoplAlzixpsnZt4XzqExqcLgHtW5lP3z569uWZl4krfiAJ5Vr_QZlpt40gGC75jH2wRO/s320/IMG_E6053%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div><p><br /></p><p>**</p><p>Carciofi alla Giudia # ingredienti per 4 persone - <span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: center;">4/6 carciofi romaneschi (or 8 se siete di buon appetito) - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: center;">olio extravergine di oliva - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: center;">sale e pepe .METHOD-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Per preparare i carciofi alla giudia quindi, togliendo le foglie verdi e</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;"> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">dure fino alle prime foglie giallo-rosate alla base, poi lo facciamo ruotare lentamente con la mano sinistra, mentre con la mano destra facciamo penetrare la lama di un piccolo coltello ben affilato nelle foglie del carciofo. Così il taglio si effettua a spirale e di foglia in foglia eliminiamo la parte dura e conserviamo la parte tenera.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Li immergiamo poi, nell'acqua acidulata con succo di limone per non farli ossidare. Li scoliamo, li asciughiamo, poi li battiamo delicatamete tra loro o sul tagliere per allargane le brattee.</span><span style="background-color: white; color: #666666; font-family: inherit; font-size: small; text-align: justify;">Quando saranno quasi cotti, ovvero si potranno inserire i rebbi di una forchetta nel fondo del carciofi, li togliamo, allarghiamo le foglie con l’aiuto di una forchetta fino ad aprirle completamente, condiamo con sale e pepe e li rimettiamo nell’olio bollente. Quando son ben dorati li estraiamo infilzandoli con una forchetta, li spruzziamo con acqua gelata e li facciamo cuocere per un minuto ancora. Li poggiamo su carta paglia o da cucina e sono pronti, dorati e croccanti, da servire caldi.</span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9txWMcQZ1EsSTPjKoStJDJiuuoYhIE2sbwcxMq_Y1sI90juDAcufk-ZlUt2ibiJwVjvr1WsKp_fEBgg9TiFySfRPN4uA9955aGF2R-bBvZWlolSoma2ASrD0WI6QItIbqUttB0UwL28CA2Ci3gn-4mvCS0EQJ-erILCA_uLcoe1bz0Katwo2LiCak_2Ef/s1609/CARZ5012%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1609" data-original-width="1158" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9txWMcQZ1EsSTPjKoStJDJiuuoYhIE2sbwcxMq_Y1sI90juDAcufk-ZlUt2ibiJwVjvr1WsKp_fEBgg9TiFySfRPN4uA9955aGF2R-bBvZWlolSoma2ASrD0WI6QItIbqUttB0UwL28CA2Ci3gn-4mvCS0EQJ-erILCA_uLcoe1bz0Katwo2LiCak_2Ef/w288-h400/CARZ5012%5B1%5D.JPG" width="288" /></a></div><br /><p></p><p><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: small; text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">L</span>a ricetta d<span style="font-family: inherit;">ei <b>carciofi alla giudia</b></span>, che si è diffusa in tutto il Lazio partendo <span style="font-family: inherit;">dal ghetto</span> ebraico di Roma, è stata scritta in forma di poesia da Luciano Folgore per la guida gastronomica del Touring nel 1931. <span style="font-family: inherit;"> </span></span></span><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;" /><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: small; text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">E</span>cco il testo: "<i><span style="font-family: inherit;">S</span>i prendono i carciofi romaneschi grossi teneri e freschi e si levano loro le prime foglie pos<span style="font-family: inherit;">ci</span>a a quelle che restano si toglie, mediante un affiliato coltellino, la parte dura per lasciar la molle. Dopo aver <span style="font-family: inherit;">t</span>or<span style="font-family: inherit;">n</span>ito per benino le panciute corolle, si immergono nell'acqua d<span style="font-family: inherit;">'</span>un catino, dal succo del limone acidulata, poi si d<span style="font-family: inherit;">a </span>lor col panno un'asciugata, si schiacciano un pochino sul tagliere, si condiscono col pepe e con il sale, <span style="font-family: inherit;">s</span>i mettono a giacere nel tegame ospitale e <span style="font-family: inherit;">im</span>merse in abbondante olio d'olivo si fanno cuocere sopra fuoco vivo. A cottura ultimata troveremo che il carciofo somiglia a un crisantemo della corolla tonda e spampanata<span style="font-family: inherit;">;</span> allora con la mano spruzzeremo (tenendo<span style="font-family: inherit;">c</span>i lontano) sopra l'olio bollente l'acqua gelata e il carciofo nell'olio scoppiettante presto diventerà d'oro croccante. </i></span></span><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;" /></p><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;"></div><p> **********</p>Cannelloni al forno di ricotta e spinaci # ingredienti e dosi per 22/24 pezzi -<span style="background-color: white; font-family: Georgia; font-size: 15.4px; text-align: justify;">1 confezione di sfoglia grezza agli spinaci ( a piacere ) (250 gr ) -</span><span style="background-color: white; font-family: Georgia; font-size: 15.4px; text-align: justify;">300 gr</span><span style="background-color: white; font-family: Georgia; font-size: 15.4px; text-align: justify;"> </span><span style="background-color: white; font-family: Georgia; font-size: 15.4px; text-align: justify;"> </span><span style="background-color: white; font-family: Georgia; font-size: 15.4px; text-align: justify;">salsa di pomodoro -</span><span style="background-color: white; font-family: Georgia; font-size: 15.4px; text-align: justify;">parmigiano grattugiato .</span><div><div class="MsoNormal" style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; margin: 0cm 0cm 0pt;"><div style="text-align: justify;"><span style="font-family: Georgia;">Per il ripieno: </span><span style="font-family: Georgia;">750 gr</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">ricotta </span><span style="font-family: Georgia;">500 gr</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">spinaci già puliti (circa 300 gr già lessati e strizzati) -</span></div></div><div class="MsoNormal" style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; margin: 0cm 0cm 0pt;"><div style="text-align: justify;"><span style="font-family: Georgia;">150 gr parmigiano grattugiato - </span><span style="font-family: Georgia;">½ cucchiaino di noce moscata - </span><span style="font-family: Georgia;">sale e pepe -</span></div></div><div class="MsoNormal" style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; margin: 0cm 0cm 0pt;"><div style="text-align: justify;"><span style="font-family: Georgia;">Per la salsa besciamella leggera: 1 lt</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">latte -</span><span style="font-family: Georgia;">40 gr</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">burro -</span><span style="font-family: Georgia;">30 gr</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">farina - </span><span style="font-family: Georgia;">7/8 gr</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">sale -</span><span style="font-family: Georgia;">noce moscata q.b.METHOD-Per la besciamella >: </span><span style="font-family: Georgia;"> far sciogliere il burro, unire la farina e cuocere mescolando per 1-2 minuti. Togliere dal fuoco e lasciar intiepidire, poi unire il latte bollente, mescolando con una frusta per evitare la formazione di grumi. Rimettere sul fuoco e appena raggiunge l’ebollizione abbassare la fiamma al minimo e continuare a cuocere per circa 5 minuti.</span></div></div><div class="MsoNormal" style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; margin: 0cm 0cm 0pt;"><div style="text-align: justify;"><span style="font-family: Georgia;">Lasciar raffreddare.>> Per il ripieno >:</span><span style="font-family: Georgia;"> lessare gli spinaci, scolarli e</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">lasciarli raffreddare. Strizzarli bene per eliminare l’acqua in eccesso e tritarli finemente al coltello.</span></div></div><div class="MsoNormal" style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; margin: 0cm 0cm 0pt;"><div style="text-align: justify;"><span style="font-family: Georgia;">In una ciotola mescolare la ricotta con gli spinaci, il parmigiano, la noce moscata, il pepe e se necessario regolare di sale. Conservare il ripieno in frigorifero fino all’utilizzo.>>> Per i cannelloni >:</span><span style="font-family: Georgia;"> cuocere le sfoglie di pasta in acqua bollente salata per soli 10 secondi. Scolare in acqua fredda e adagiarle su un panno da cucina.</span><span style="font-family: Georgia;">Dividere ogni sfoglia in 4 parti e con l’aiuto di un sac a pòche, farcire ogni rettangolo di pasta con il ripieno. Arrotolare ottenendo un cannellone. Procedere allo stesso modo fino ad esaurire tutti gli ingredienti.</span><span style="font-family: Georgia;">Cospargere una teglia con abbondante besciamella e adagiarvi sopra i cannelloni.</span><span style="font-family: Georgia;">Coprire alternando cucchiai di salsa di pomodoro e di besciamella, creando un effetto variegato. Cospargere con abbondante parmigiano grattugiato.</span><span style="font-family: Georgia;">Cuocere in forno a 180° C per 25/30 minuti, gratinando gli ultimi minuti di cottura.</span></div></div><div class="MsoNormal" style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; margin: 0cm 0cm 0pt;"><div style="text-align: justify;"><span style="font-family: Georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb0240NTgyVohQiQXHIry3lpv54iuMAOZJVL4CICNtDAChuzWNmT-tKHSme-jQqIlbD04nfvri_cxF22193YSZWX8WORFn3hiaJrQRJfx7bA8CKLDNFKMa6Dpk_IJBGiiIwLRf71_Am0StIZdUX2kdFcTO8iLaBZsqlWm3nYuOt-egpXMUDdqnWZf18mz/s1200/CWZU7251%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="964" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb0240NTgyVohQiQXHIry3lpv54iuMAOZJVL4CICNtDAChuzWNmT-tKHSme-jQqIlbD04nfvri_cxF22193YSZWX8WORFn3hiaJrQRJfx7bA8CKLDNFKMa6Dpk_IJBGiiIwLRf71_Am0StIZdUX2kdFcTO8iLaBZsqlWm3nYuOt-egpXMUDdqnWZf18mz/s320/CWZU7251%5B1%5D.JPG" width="257" /></a></div><br /><br /></span></div></div><div class="MsoNormal" style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; margin: 0cm 0cm 0pt;">Polipi affogati # <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333; font-size: 13px;">1 kg de los pequeños el pulpo (Octopus) - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333; font-size: 13px;">Aceite de oliva virgen extra - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333; font-size: 13px;">½ cebolla, picada -</span></div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333; font-size: 13px;">1 diente de ajo -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333; font-size: 13px;">2 hojas de laurel -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333; font-size: 13px;">1 vaso de vino blanco seco</span><br style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333; font-size: 13px;">400 g de tomates 300 gramos de guisantes para -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333; font-size: 13px;">Venta y Pepe .METHOD-</span><br style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333; font-size: 13px;">Cortar los tomates en cubos, aplastar el ajo (yo por lo general utilizan la plana del cuchillo para ello) y obtener el conjunto en una cacerola junto con la cebolla, dos hojas de laurel y dos cucharadas de aceite de oliva virgen extra durante unos pocos minutos a calor moderado. Luego se agrega el pulpo limpiar (si es que puede hacer que se limpian por la pescadería, o simplemente que el giriate la cabeza y dentro de ellas limpias, levando también los ojos y el pico). Encienda el fuego durante varios minutos con el fin de abarquillamiento los tentáculos del pulpo y, a continuación, bajar el fuego, añadir el vino blanco y cocine a fuego lento durante diez minutos sin la tapa, a continuación, añadir los guisantes y, a continuación, sal y pimienta al gusto (no exagerar con la sal), revolviendo con una cuchara de madera y cocinar por otros 10 - 15 minutos. Coloque el centro del plato vertiendo un poco "de la salsa, el zapato en este caso es permitido y alentado por el Protocolo Napolitano .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCP1ft7W2wEroIQDOSM8qAVt5TAfOjTMYBO_EnElv1eJ6sGnxiNrox3vEMaq1XAQgvPR23ngTBH4Y7B5hyphenhyphenDpFgLwd4CO8U9iU1HLzn_nEdk1d-kG7qbikvYFbwlFWvWvMh0jGRCdtwqVeC56Nl26UU8uhy-dOV3iHap33cAK2_YTepDTgUwcum8AfPkRQ/s1099/FWVC2673%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1099" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCP1ft7W2wEroIQDOSM8qAVt5TAfOjTMYBO_EnElv1eJ6sGnxiNrox3vEMaq1XAQgvPR23ngTBH4Y7B5hyphenhyphenDpFgLwd4CO8U9iU1HLzn_nEdk1d-kG7qbikvYFbwlFWvWvMh0jGRCdtwqVeC56Nl26UU8uhy-dOV3iHap33cAK2_YTepDTgUwcum8AfPkRQ/s320/FWVC2673%5B1%5D.JPG" width="314" /></a></div><br />.</span></div><div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><st1:metricconverter productid="1 kg" st="on">Polipi affogati # ingredienti e dosi - 1 kg</st1:metricconverter> di Piccoli Polpi (polipetti)</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Olio extra vergine di oliva</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">½ cipolla tritata</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">1 spicchio d’aglio</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">2 foglie di alloro</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">1 bicchiere di vino bianco secco</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><st1:metricconverter productid="400 g" st="on">400 gr</st1:metricconverter> di pomodorini</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">300 gr di piselli fini</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Sale & Pepe</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">> FATE COSI ( METHOD) Tagliare i pomodori a cubetti, schiacciare l’aglio (normalmente io uso la parte piatta del coltello per farlo) e far andare il tutto in una casseruola <span style="font-size: 0px;"></span>insieme alla cipolla, le due foglie di alloro e due cucchiai di olio extra vergine di oliva per alcuni minuti a fiamma moderata. Aggiungere quindi i polpi puliti (se vi riesce fateli pulire dal pescivendolo, altrimenti basta che gli giriate la testa e li pulite dentro, levando anche gli occhi e il becco).<span style="font-size: 0px;"> </span>Alzare la fiamma per alcuni minuti in modo da far arricciare i tentacoli dei polpi, abbassare quindi la fiamma, aggiungere il vino bianco e lasciar cuocere per dieci minuti senza coperchio, aggiungere quindi i piselli, poi sale e pepe a piacere (non esagerare con il sale), rimescolare con un cucchiaio di legno e cuocere per altri 10 – 15 minuti.</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><o:p></o:p>Sistemare al centro del piatto versando anche un po’ del <span style="font-weight: bold;">sughetto</span>, la scarpetta in questo caso è sicuramente permessa e incoraggiata dal Galateo Napoletano.</div></div><div><br /></div><div><br /></div><div><br style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><p></p><p> </p><p>Ribollita # ingredienti e dosi per 3/4 persone -<span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">2 carote -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">3 / 4 gambi di sedano - </span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">3 / 4 zucchini - </span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">2 cipolle di Tropea -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">200 gr di polpa di zucca -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">150 gr di fagiolini -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">1 mazzetto piccolo di bietoline -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">1 mazzetto piccolo di cavolo nero -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">1/4 di testa di verza -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">due manciate di pomodorini -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">300 gr di ceci lessati -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">300 gr di borlotti lessati -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">foglie di basilico -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">brodo vegetale o acqua q.b. -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">olio extravergine d'oliva -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">sale e pepe -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">pane raffermo</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">> Method -</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">per prima cosa occupiamoci dei</span><i style="color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> legumi:</i><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> </span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">ho la buona abitudine di preparare regolarmente una buona quantità di legumi (soprattutto ceci e fagioli) mettendoli a bagno un giorno intero, cambiando acqua di frequente e poi lessandoli in casseruole separate con delle erbette aromatiche (tipo rosmarino, timo o salvia e uno spicchio d'aglio o uno scalogno ) e salandoli quasi a fine cottura. </span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">Una volta cotti, li condisco con un filo di olio e li suddivido in piccoli contenitori, adatti al freezer e che possono andare poi direttamente nel microonde, congelandoli con il loro liquido.</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> In questo modo li avrò sempre a disposizione, aggiungendoli di volta in volta in piatti diversi: dalle zuppe, ai primi asciutti, ai contorni, ai secondi etc.,</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> pulite tutte le</span><i style="color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> verdure</i><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> </span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">e poi lavatele molto bene: raschiate le carote e tagliatele a rondelle o a dadini, affettate le coste di sedano (meglio se quelle tenere più centrali), spuntate gli zucchini e i fagiolini tagliandoli a pezzetti, sbucciate le cipolle e tagliatele a spicchi, dividete la polpa di zucca a cubotti. </span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">Lavate le bietoline e spezzettatele con le mani, lo stesso fate per il cavolo nero eliminando il costone centrale, per quanto riguarda la verza, affettatela prima con un coltello affilato e poi sciacquatela molto bene sistemandola dentro un colapasta.,</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> in una casseruola capiente scaldate qualche cucchiaio di olio, fatevi rosolare la cipolla senza che imbiondisca, poi aggiungete le carote, il sedano e la zucca, insaporitele bene e versatevi parte del brodo, in modo che ne siano coperte, regolate di sale. Cuocete per alcuni minuti poi unite gli zucchini i fagiolini, la verza e il cavolo nero, aggiungete altro brodo bollente e proseguite la cottura. Quando mancheranno dieci minuti alla fine, unite le bietoline, i pomodorini ben lavati, i legumi e qualche foglia di basilico. In totale la zuppa dovrà cuocere in circa 35/40 minuti.</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">Non coprite con il coperchio, durante la cottura, soprattutto dopo che avrete introdotto gli ingredienti a foglia verde; tenetevi sempre del brodo caldo a portata di mano da aggiungere nel caso il liquido evaporasse troppo o semplicemente per regolarvi in base alla densità desiderata.,</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> nel frattempo tagliate il </span><i style="color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">pane raffermo</i><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> </span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">a dadini, conditeli con un filo d'olio e una spolverata di pepe nero, fateli tostare in forno sotto il grill oppure in una padella per alcuni minuti e tenete da parte.,</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">servite la zuppa, tiepida, nelle ciotole individuali, con i dadini di pane tostato, condite con un filo d'olio del pepe macinato fresco e qualche fogliolina di basilico.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UU7h39Jn54J9XNxH-98h8qgMca7rxBmMdxYL4NlwInzS1x874Iku5QLaeRHP5i2bALegMXKfHd1rWH-Z2WHBfQsy_Qv8pRNtyMSu9sF-bRkhIIK5cEO5_xSjrdsrNUu-wqAHTagcnYf4PCgnhJy-6sLoqnXu_rZbWwoWSQ0fFOpy3XhzGrCNoyZw4sA9/s1905/FODX8287%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1905" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UU7h39Jn54J9XNxH-98h8qgMca7rxBmMdxYL4NlwInzS1x874Iku5QLaeRHP5i2bALegMXKfHd1rWH-Z2WHBfQsy_Qv8pRNtyMSu9sF-bRkhIIK5cEO5_xSjrdsrNUu-wqAHTagcnYf4PCgnhJy-6sLoqnXu_rZbWwoWSQ0fFOpy3XhzGrCNoyZw4sA9/s320/FODX8287%5B1%5D.JPG" width="258" /></a></div><br /><br /><p></p><p><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"><br /></span></p><p><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;"> *********</span></p><p><br /></p><p style="background-color: white; box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px; margin-bottom: 1rem; margin-top: 0px;">Migliaccio salato # 1kg spaghetti di Gragnano - 500 gr di semola di grano duro -<br style="box-sizing: border-box;" />400 gr salsiccia secca -4 litri di acqua -5 uova -Sale e pepe -Sugna or olio .METHOD-Prendere una pentola e riempirla con 4 litri di acqua. Tagliare la salsiccia secca a rondelle e metterla nell’acqua a bollire con un pizzico di pepe macinato.Appena l’acqua inizia a bollire buttare gli spaghetti precedentemente spezzati in tre parti, salare e a metà cottura buttare la semola facendola cuocere per circa 5 minuti. Spegnere il fuoco e amalgamare il tutto finché non raggiunge la giusta densità.> <span style="color: #333333; font-size: 16px; font-style: italic;">l’impasto >> </span>Lasciar a riposo 5 minuti, dopodiché aggiungere 5 uova e girare il composto.Iniziare a formare il migliaccio, prendendo un mestolo del composto e disporlo nel piattino, il raffreddamento farà indurire il migliaccio. Dopo il raffreddamento avvenuto nel piatto avremo la formella.<span style="font-style: italic;">Procedere alla cottura, prendere una padella, metterci olio e sugna, staccare dal piatto il migliaccio e farlo soffriggere da entrambi i lati.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsneLaiH2EsixS4uNwHStMOEz6lpnqTByyYTnPVdhLNBc57nPpVMpekfoISkCCrrxM0tagXj1hQ5reZVLlACf1lF4-r6b0Pe966-yAIHcrKVq4MkyWXbocmLvvxnqiA78CXDpWg5CXKhSFiFrnqQPb4ZX3E5CR9Dho9eZFH6DyBSFnLjwWSu1Vcrzlf6Q/s1503/YIFR6020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1503" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsneLaiH2EsixS4uNwHStMOEz6lpnqTByyYTnPVdhLNBc57nPpVMpekfoISkCCrrxM0tagXj1hQ5reZVLlACf1lF4-r6b0Pe966-yAIHcrKVq4MkyWXbocmLvvxnqiA78CXDpWg5CXKhSFiFrnqQPb4ZX3E5CR9Dho9eZFH6DyBSFnLjwWSu1Vcrzlf6Q/s320/YIFR6020.JPG" width="320" /></a></div><br /><div>Migliaccio salato # 1kg Gragnano spaghetti - 500 gr durum wheat semolina -</div><div>400 gr dry sausage -4 litres of water -5 eggs -Salt and pepper -Sugar/oil .METHOD Take a pot and fill it with 4 litres of water. Cut the dry sausage into rounds and put it in the water to boil with a pinch of ground pepper.As soon as the water starts to boil throw in the spaghetti previously broken into three parts, add salt and halfway through cooking throw in the semolina and cook for about 5 minutes. Turn off the heat and mix everything until it reaches the right density.> the mixture >> Leave to rest 5 minutes, after which add 5 eggs and turn the mixture.Start forming the migliaccio, taking a ladleful of the mixture and place it in the saucer, cooling will harden the migliaccio. After it has cooled in the dish we will have the formella.Proceed to cooking, take a frying pan, put oil and lard in it, remove the migliaccio from the dish and fry it on both sides.</div><p></p><p><br /></p><p> *****</p><p>Frittelle di riso # ingredienti per 38/42 pezzi _<span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">200 gr di riso -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">1 lt di latte -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">2 uova -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">100 gr di farina -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">50 gr di burro -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">1 cucchiaino raso di bicarbonato -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">1/2 bustina di lievito per dolci -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">1 arancia il succo e la scorza grattata -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">50 gr di zucchero -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">Sale -</span><span style="background-color: #f4f5f6; color: #444444; font-family: inherit; font-size: 13px;">Olio per friggere .METHOD-</span><i style="background-color: #f4f5f6; color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: 13px;">Far bollire il latte con un pizzico di sale, aggiungere il riso e dopo alcuni minuti, unire il burro, lo zucchero e la scorza dell’arancia grattata.</i><i style="background-color: #f4f5f6; color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: 13px;">Far cuocere bene, il latte verrà tutto assorbito, togliere dal fuoco e far raffreddare. Volendo anche tutta la notte.</i><i style="background-color: #f4f5f6; color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: 13px;">A questo punto aggiungere i rossi delle uova, il bicarbonato, la farina, il succo dell'arancia, amalgamare bene e prima di friggere , incorporare il lievito e le chiare montate a neve ben ferma.</i><i style="background-color: #f4f5f6; color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: 13px;">Riscaldare olio e aiutandosi con 2 cucchiai, formare delle palline con l'impasto e cuocere fino a completa doratura. Scolare nella carta assorbente.</i><i style="background-color: #f4f5f6; color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: 13px;">Cospargere di zucchero semolato e servire tiepide.</i></p><div class="separator" style="clear: both; text-align: center;"><i style="background-color: #f4f5f6; color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: 13px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8MmDUKalRlF_0uuEXNTW1KxiUWva1b_aD4yyBKQuU2Y_Pz5wQoE4j2Iid5yEnwy6WIwJ9GWhtt9BwcqZ4JJ33YxrBlFBt_0ws-iwtLpvn2N9RSAAKCHFxW1HYZEkPnlsPwcy5GOGpXiLoNxcJAtBI99g3QmGjWnALjVoO2sH6jAd4bvPV6ZNrwStIo5s/s1331/KNPE0852%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1331" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8MmDUKalRlF_0uuEXNTW1KxiUWva1b_aD4yyBKQuU2Y_Pz5wQoE4j2Iid5yEnwy6WIwJ9GWhtt9BwcqZ4JJ33YxrBlFBt_0ws-iwtLpvn2N9RSAAKCHFxW1HYZEkPnlsPwcy5GOGpXiLoNxcJAtBI99g3QmGjWnALjVoO2sH6jAd4bvPV6ZNrwStIo5s/s320/KNPE0852%5B1%5D.JPG" width="260" /></a></i></div><i style="background-color: #f4f5f6; color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: 13px;"><br /><br /></i><p></p><div style="background-color: #f4f5f6; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><div><span style="font-family: Georgia, "Times New Roman", serif;"><i><br /></i></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7b-k3sSGJAcUtDlMP2Lx-Pp3BFUi-YvvmmIEeI3hxZ0fLbpdH0pM1g-zafbM_4DIHNG5eiqrnyin9cDR-bjdS5YfxYClBGK_mBI7oM65MsOw8FDWbWcqoJr7ImgFhswVLdk34uR-O_G8B3p5Y0LRq4N_fQ4zjElkVVdS7YO91kWIFhDUwyhi9Ro4U77v/s2048/WKCH5785%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7b-k3sSGJAcUtDlMP2Lx-Pp3BFUi-YvvmmIEeI3hxZ0fLbpdH0pM1g-zafbM_4DIHNG5eiqrnyin9cDR-bjdS5YfxYClBGK_mBI7oM65MsOw8FDWbWcqoJr7ImgFhswVLdk34uR-O_G8B3p5Y0LRq4N_fQ4zjElkVVdS7YO91kWIFhDUwyhi9Ro4U77v/s320/WKCH5785%5B1%5D.JPG" width="240" /></a></div><div><br /></div><div><br /></div><div>Lasagne con il ragù di lenticchie _<span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">lasagne verdi già pronte , oppure </span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">se invece volete preparare la pasta fatta in casa: 300 gr di semola di grano duro, 2 cucchiai di amido di mais, 3 cucchiai di spinaci cotti tritati, 3 cucchiai di olio extravergine d'oliva, sale, acqua q.b.) > </span><b style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">Per il ragù di lenticchie:</b><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">300 gr di lenticchie piccole -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">1 carota -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">1 cipolla -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">1 gambo di sedano -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">1 foglia di alloro </span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">mezzo bicchiere di vino bianco secco -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">500 gr di pomodori pelati -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">sale e pepe -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">besciamella -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">parmigiano grattugiato .METHOD-</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;">In una casseruola rosolate nell'olio carota, cipolla e sedano tritati, aggiungete le lenticchie sciaquate, sale, pepe, l'alloro e sfumate con il vino. Quando il vino è evaporato aggiungete anche i pelati, coprite con acqua e portate a cottura, le lenticchie devono diventare morbide e il sugo ristretto, ma non troppo. Schiacciate un po' le lenticchie con la forchetta.</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;">Quando il ragù è pronto preparate le lasagne come le classiche al ragù di carne alternando nella pirofila besciamella, ragù di lenticchie, parmigiano grattugiato, pasta e così via.</span></div><div><div style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;">Infornate per 20/25 minuti a 220°, fate riposare 10 minuti e servite.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWE5XS6i6HU2pQZ9zdEzasRhoB7KXpq9htxOGGRkCG3uhtQ77J8o3VmAqqetPJ5welAxA61nU0QUiTcn1XGnNZBk-3CtDVRokr3EmTDH1I8xKaCJ8SyFMgZXiZTkz2JKXZ8CiiZ3ThwbcexAQwud1zB0A1leh4_GkuOTjZrl8ZaxEB6rPXQucMgxWeADY/s1800/TFKO0422%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWE5XS6i6HU2pQZ9zdEzasRhoB7KXpq9htxOGGRkCG3uhtQ77J8o3VmAqqetPJ5welAxA61nU0QUiTcn1XGnNZBk-3CtDVRokr3EmTDH1I8xKaCJ8SyFMgZXiZTkz2JKXZ8CiiZ3ThwbcexAQwud1zB0A1leh4_GkuOTjZrl8ZaxEB6rPXQucMgxWeADY/s320/TFKO0422%5B1%5D.JPG" width="320" /></a></div><br /><br /></div></div><div><br /></div><div><br /></div> *</div><div><br style="font-family: "Georgia Serif"; font-size: small;" /><br style="font-family: "Georgia Serif"; font-size: small;" /><strong style="font-family: "Georgia Serif"; font-size: small;">Chiacchiere ( di carnevale profume all'arancia ) Ingredients:</strong><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;"> 250 gr Flour 00 type (flour with low protein content) - 20 gr sugar - 20 gr softened butter - 2 small eggs - a small glass of grappa (about 3/4 tablespoon) - grated rind of one orange - a pinch of salt.# METHOD-</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">make a fairly stiff dough with these ingredients, kneading it thoroughly, and adding more flour if it comes out too soft.</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Let rest covered for one hour. Roll the dough out into an eighth-of-an-inch (3 mm) thick sheet, you can use the imperia (or pasta) machine. I like to stop at the second last thickness of my pasta machine. Some people like it thinner. Use a serrated pastry wheel to cut it into strips as long as your palm and two fingers wide. But you you can be creative. Make a cut down the middle of each cencio (so as to obtain two strips joined at the ends), twist the side strips without breaking them. I do not let dry the sheets of dough but immediately go on cutting and frying.</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Fry them in hot oil or lard, and dust them with confectioners sugar when they’re cool.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FiMlmlrK0rJabQ2vAGsJ6fTPuzs3uBHoHhWTRRy_mGL5Dg1PqRuc7K-FpidkWJlEo9kG40SOP-oAQCmszf_Rn3cW3KBoMurPCsXBfusatxg4-2vvKuymiVsALjBvenVKFjwF6I7GNfHOBAkYWHvuLojn0Zt46BhYxvv26g2a-7tNB5gqUI0g0DhPuqAT/s1767/SGID8059%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1767" data-original-width="1012" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FiMlmlrK0rJabQ2vAGsJ6fTPuzs3uBHoHhWTRRy_mGL5Dg1PqRuc7K-FpidkWJlEo9kG40SOP-oAQCmszf_Rn3cW3KBoMurPCsXBfusatxg4-2vvKuymiVsALjBvenVKFjwF6I7GNfHOBAkYWHvuLojn0Zt46BhYxvv26g2a-7tNB5gqUI0g0DhPuqAT/s320/SGID8059%5B1%5D.JPG" width="183" /></a></div><br />.</span><span style="font-family: "Georgia Serif"; font-size: small;"><br /><br /><br /></span></div><div><br /></div><div>*</div><div>Cassoeùla alla milanese # ingredienti e dosi per 4/6 persone -</div><div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">2 verze grandi<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">800 gr costine di maiale<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">300 gr cotenne di maiale fresche<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">1 musetto di maiale<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">2 verzini a persona (salamini o salsiccette)<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">3 piedini di maiale<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">2 carote<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">2 coste di sedano<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">1 cipolla grande<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">4 foglie di alloro<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">4 spicchi di aglio in camicia<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">8 cucchiai di aceto di vino bianco<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">2 cucchiai di passato di pomodoro<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">Un bicchiere cognac<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">2 cucchiai di vino bianco secco<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">brodo vegetale o acqua calda<o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">Sale q.b. - (se si gradiscono, si possono aggiungere orecchie e codino, come previsto in alcune ricette tradizionali)</div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;"><o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin-bottom: 0.0001pt;">>METHOD-Fiammeggiare e raschiare le cotenne ed i piedini per eliminare eventuali peli. Bucherellare i verzini.</div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Lessare le carni in 4 pentole diverse con abbondante acqua bollente, la foglia di alloro, l’aceto e aglio in camicia. Le cotenne e costine in una, i piedini tagliati a metà in un’altra, il musetto tagliato a pezzi e lavato nella terza, tutti per circa 30 minuti; infine i verzini in una quarta pentola per 15 minuti. Una volta quest’operazione non si faceva, ma il piatto rimaneva sicuramente più grasso e pesante, ma oggi si cerca di sgrassare un po’ gli ingredienti e rendere il gusto, per quanto possibile senza snaturare la ricetta, più delicato. Scolare tutto e tagliare le cotenne a strisce non troppo grandi.Frullare la cipolla, il sedano e le carote con 6 cucchiai di brodo, 2 di vino bianco, un pizzico di zucchero e di sale. Mettere il tutto in un tegamino e lasciare stufare per 20 minuti a fuoco basso.</div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Pulire le verze eliminando le parti più dure, scottarle 2/3 minuti in abbondante acqua bollente salata, scolarle, asciugarle e tagliarle a pezzi grossolanamente.Far rosolare in un’ampia casseruola ben calda le costine, i piedini e le cotenne per circa 30 minuti aggiungendo un po’ di brodo quando necessario; quando hanno un bel colore, salare leggermente, sfumare col cognac e far evaporare. A questo punto aggiungere i verzini, il passato e cuocere una decina di minuti. Unire il trito di verdure stufate e le verze scottate, coprire e far cuocere a fuoco basso per circa 20 minuti, o fino a quando la carne non si staccherà dagli ossi; fare attenzione che non si attacchi al fondo e se si asciugasse troppo bagnare con brodo o acqua calda. A metà cottura aggiustare di sale.</div><div class="MsoNormal" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Lasciare riposare la cassoeùla per 1 ora prima di servirla. Si accompagna tradizionalmente con polenta calda e un buon vino rosso secco.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00ZPYFFJo7nUpqnLY9GbFEmnx0Dw6w38eM_vtzLWBLkMNwPQTszhiNBMpSKsbO30h8a2s3NFqsmlDdFoRyi1Rv_HFh07yiAf5GX5GyvxAQxmOXBbr_WkWG4QM1rhYap_1HFrL6udffoKhQLGreTCIDtPFESjYnre8jh3Yo0m_fnE3lAXde674dijIP7op/s1080/TUIF4705%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="995" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00ZPYFFJo7nUpqnLY9GbFEmnx0Dw6w38eM_vtzLWBLkMNwPQTszhiNBMpSKsbO30h8a2s3NFqsmlDdFoRyi1Rv_HFh07yiAf5GX5GyvxAQxmOXBbr_WkWG4QM1rhYap_1HFrL6udffoKhQLGreTCIDtPFESjYnre8jh3Yo0m_fnE3lAXde674dijIP7op/s320/TUIF4705%5B1%5D.JPG" width="295" /></a></div><br /><br /></div></div><div><br /></div><div><br /></div><div>********</div><div><br /></div><div><br /></div><div><br /></div><div>******<br /><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Pizzi salentini # ingredienti e dosi _150 gr di farina 0 -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">150 gr di semola rimacinata -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">200 ml. circa di acqua -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">8 g. di lievito di birra -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 cucchiaino di zucchero o miele -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 cucchiaino di sale fino - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Inoltre per il sughetto alla pizzaiola:</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">6/7 pomodorini ciliegini -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">2 cipolle medie bianche -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">olio evo q.b. -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 pizzico di sale -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 cucchiaio di capperi -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">olive nere -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">peperoncino (a piacere) -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" />- METHOD-<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">In una coppa miscelare la farina e la semola, fare la fontana, a parte sciogliere in poca acqua tiepida il lievito e aggiungerlo al centro della fontana con lo zucchero, ai bordi della farina aggiungere il cucchiaino di sale fino, cominciare ad impastare aggiungendo man mano l'acqua, trasferire sulla spianatoia e lavorare bene fino a rendere l'impasto liscio. </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Trasferire l'impasto in una coppa, coprire con pellicola e mettere a lievitare fino al raddoppio nel forno spento, ci vorranno circa 2 ore. </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Nel frattempo preparare il sughetto: in una padella far dorare le cipolle affettate con olio evo, aggiungere i pomodorini ridotti a pezzettini, un pizzico di sale, i capperi e a piacere un po' di peperoncino, portare a cottura e spegnere il fuoco, alla fine aggiungere le olive snocciolate. Far raffreddare. </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Prendere l'impasto lievitato, allargarlo sulla spianatoia e mettere al centro il sughetto con le cipolle, cominciare ad impastare fino ad amalgamare tuttp il sughetto, l'impasto risulterà olioso e scivoloso, è normale. </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Formare i panetti prendendo poco impasto alla volta, aiutarsi con le mani infarinate, non importa se hanno una forma irregolare, adagiarli sulla teglia ricoperta con carta forno infarinata e far riprendere la lievitazione per una ventina di minuti. </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Infornare a 200° per circa 40 minuti e fino a doratura. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0-hD4D1oeObrTMsJeltUMbeJSkxzjKaR_hN2oBdpDPhTamZzij_XmAFhV-G5yaJl9e1oK4FJOuXaIqVvXqDA1IkkgB7BDheh7eqAmRr587HtV-CplQmfQgvXaX20iwx5z_zEI_cKCcOwSvxopJSst3TjyNFbW6tw1kl5NLYi4kWYGg-aC6hZSy3T3AUT/s1440/FFRQ7849%5B1%5D.JPG" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0-hD4D1oeObrTMsJeltUMbeJSkxzjKaR_hN2oBdpDPhTamZzij_XmAFhV-G5yaJl9e1oK4FJOuXaIqVvXqDA1IkkgB7BDheh7eqAmRr587HtV-CplQmfQgvXaX20iwx5z_zEI_cKCcOwSvxopJSst3TjyNFbW6tw1kl5NLYi4kWYGg-aC6hZSy3T3AUT/s320/FFRQ7849%5B1%5D.JPG" width="240" /></a></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;"><br /> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgun209LOiopl2xC52zCkCwfd-lXmB5AOGR0Pcfql0noUDYOjMQjhd45_-4pegRTr_nW82q4WECXek5dQXv8RrIfP7mQhHwNWYvbYZI6F0jRXEEMSnYcib1qC1seGisUnbKTSEqLVYQuQQlVYYFjUtaxLncz8D4wegHrT4dO5frsTOqKICg4StBunQEz0xU/s4032/IMG_4986.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgun209LOiopl2xC52zCkCwfd-lXmB5AOGR0Pcfql0noUDYOjMQjhd45_-4pegRTr_nW82q4WECXek5dQXv8RrIfP7mQhHwNWYvbYZI6F0jRXEEMSnYcib1qC1seGisUnbKTSEqLVYQuQQlVYYFjUtaxLncz8D4wegHrT4dO5frsTOqKICg4StBunQEz0xU/s320/IMG_4986.JPG" width="320" /></a></div><br /><p></p><p>Graffe napoletane # ingredienti e dosi -<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">500 gr farina forte - </span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">100 gr latte - </span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">100 gr burro -</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">3 uova medie -</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">200 gr patate lessate e schiacciate-</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">80 gr zucchero-</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">15 gr lievito di birra-</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">8 gr sale-</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">buccia grattugiata di un limone .METHOD-</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">Mescoliamo il latte tiepido con il lievito e 90 gr di farina. Quando sarà gonfio uniamo le uova, il sale, lo zucchero e circa 300 gr di farina, incordiamo. Aggiungiamo le patate a temperatura ambiente ed il resto della farina, incordiamo poi uniamo il burro appena morbido (non in pomata), incordiamo capovolgendo più volte l’impasto. Se non riusciamo ad incordare, quando l’impasto è diventato elastico </span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">spegnamo la macchina e copriamo. Dopo 15 minuti facciamo fare 5 – 6 giri a vel. bassa, copriamo. Dopo 15 minuti ripetiamo l’operazione, copriamo e lasciamo raddoppiare (ca. 2 ore).</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">Rovesciamo sul tavolo, diamo un paio di giri di pieche 2 (prendiamo un lembo, tiriamolo delicatamente verso l’esterno e portiamolo al centro. </span><a class="postlink" href="http://imageshack.us/" style="background-color: white; color: #5588aa; font-family: Georgia, serif; font-size: 13px; text-decoration-line: none;" target="_blank"></a><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">Prendiamo l’angolino destro e ripetiamo l’operazione. </span><a class="postlink" href="http://imageshack.us/" style="background-color: white; color: #5588aa; font-family: Georgia, serif; font-size: 13px; text-decoration-line: none;" target="_blank"></a><a class="postlink" href="http://imageshack.us/" style="background-color: white; color: #5588aa; font-family: Georgia, serif; font-size: 13px; text-decoration-line: none;" target="_blank"></a><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">Quando abbiamo completato il giro </span><a class="postlink" href="http://imageshack.us/" style="background-color: white; color: #5588aa; font-family: Georgia, serif; font-size: 13px; text-decoration-line: none;" target="_blank"></a><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">riprendiamo l’operazione facendo una maggiore pressione al centro e completiamo un altro giro, dovremo ottenere una mezza sfera tesa), rovesciamo e copriamo con pellicola.</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">Dopo circa un’ora rovesciamola di nuovo, pieghiamo in due ed allunghiamo.</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">Spezziamo in pezzi da 60 gr e avvolgiamo stretto. Quando abbiamo finito riprendiamo dal primo e, con le dita infarinate, premiamo al centro fino a forare.</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">Facciamo roteare sul dito per formare l’anello e mettiamo man mano sul tavolo poco infarinato coprendo con pellicola, lasciamo lievitare 30 minuti.</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">Riscaldiamo a 170° abbondante olio di arachidi (devono galleggiare), immergiamo poche per volta dal lato che era in alto. Non appena finisce di gonfiare giriamo e portiamo a doratura. Giriamo ancora e portiamo a doratura.</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 16.9px;">Asciughiamo con carta da cucina e passiamo nello zucchero eventualmente mescolato con poca cannella in polvere .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvfhu_h40Nb42iSG23O1xPtcVHHd_3-43j7CKoIFfO6ZZ0dNQhyuTw0YPHEUzgZnxhKn-0ncGLtxplDtu2HvHW41CFlNGkGJYNfH2IcsY1Rb3LX3TfJYVIgALEcjtoY75Mp2_hBnu31FeRRJyOFLaC74Yu9NxZnXwId152ZXgJ9NOuEuXMD4CaixPySHF/s1798/BREM0645.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1626" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvfhu_h40Nb42iSG23O1xPtcVHHd_3-43j7CKoIFfO6ZZ0dNQhyuTw0YPHEUzgZnxhKn-0ncGLtxplDtu2HvHW41CFlNGkGJYNfH2IcsY1Rb3LX3TfJYVIgALEcjtoY75Mp2_hBnu31FeRRJyOFLaC74Yu9NxZnXwId152ZXgJ9NOuEuXMD4CaixPySHF/s320/BREM0645.JPG" width="289" /></a></div><div><br /></div><p><br /></p><p>********</p><p><br /></p><p><br /></p><p> il Migliaccio ( Napoli ) # ingredienti e dosi -<i style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px;">100 g di semolino - </i><i style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px;">500 ml acqua </i><i style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px;">100 gr di zucchero semolato -</i><i style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px;">2 uova -</i><i style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px;">buccia grattugiata di mezzo limone -</i><i style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px;">buccia grattugiata di mezza arancia -</i><i style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px;">latte, quanto basta -</i><i style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px;">una manciata abbondante di uva passa -</i><i style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px;">zucchero a velo, a piacere .METHOD-</i><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Portare l'acqua a ebollizione e versarvi il semolino a pioggia. Cuocere per cinque minuti mescolando continuamente, poi, versare il semolino in una ciotola e lasciarlo raffreddare, mescolandolo di tanto in tanto.</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Una volta raffreddato, aggiungere le uova, uno ad uno, lo zucchero, le bucce di limone e arancia e quanto latte sia necessario per ottenere una consistenza morbida, come una crema pasticciera molto soda. Aggiungere l'uvetta e amalgamare.</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Imburrare e infarinare uno stampo e versarvi il composto.</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Cuocere in forno già caldo a 180°C per un'ora o fino a doratura.</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Lasciar raffreddare, sformare e spolverizzare con zucchero a velo.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_ANDG1m4_aSt3ep_Z_dAuJDIWWKjuuMyHob64Ujz7vR7U7tTd1MPXBJ_eAuNMbs9Grt5_HKmDa50gynQpxQMgy80NPbPXSu5KiTrS9vQf2ymifZ-RlPhRN3B2IW8wmMLx6C7ZkGAp6AF3rSM_G_yC5vSvjfSVKP4bNOSGI_hCwOq-ujCGJAL79NRdLFn/s2038/TATW3402%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1377" data-original-width="2038" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_ANDG1m4_aSt3ep_Z_dAuJDIWWKjuuMyHob64Ujz7vR7U7tTd1MPXBJ_eAuNMbs9Grt5_HKmDa50gynQpxQMgy80NPbPXSu5KiTrS9vQf2ymifZ-RlPhRN3B2IW8wmMLx6C7ZkGAp6AF3rSM_G_yC5vSvjfSVKP4bNOSGI_hCwOq-ujCGJAL79NRdLFn/s320/TATW3402%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><div class="separator" style="clear: both; text-align: center;">31/12/2023 <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7FZflhmKpK5xJ3hUnmmjN0Z-Ib2FqkO0yw88bSfwQ-Oa2WLurztaFKIH-xDFaqQFDL_aX82UmFJctg0pwMcw7HPRmVM4xGJ5PUCzpCRfzHb2s0C44YUnbp6Iusik8F7Or81uP6VuAQX7PJwTPofBKCA-dB6Fd7nil-4guey7b1BrMHCj32cBkpe4haaA/s4032/IMG_5344%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7FZflhmKpK5xJ3hUnmmjN0Z-Ib2FqkO0yw88bSfwQ-Oa2WLurztaFKIH-xDFaqQFDL_aX82UmFJctg0pwMcw7HPRmVM4xGJ5PUCzpCRfzHb2s0C44YUnbp6Iusik8F7Or81uP6VuAQX7PJwTPofBKCA-dB6Fd7nil-4guey7b1BrMHCj32cBkpe4haaA/s320/IMG_5344%5B1%5D.JPG" width="320" /></a></div><br /><div><br /></div><p> </p><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="background-color: transparent;"> ****</span></div><p>Rice with mushrooms and saffron # ingredients and servings for 2 people - 300 gr Carnaroli rice - 50 gr dried porcini mushrooms - butter to taste -Evo oil - 1/2 l vegetable stock - 1/2 glass dry white wine - 1 small onion - 50 gr Parmesan cheese - 2 sachets of saffron - parsley - 1 clove .METHOD-Prepare the stock (celery, carrots and 2 onions with the clove). Soak the dried mushrooms in a little warm water to soak them. Cut the onion into thin pieces. Put the oil, butter and onion in a saucepan and sauté a little. Now add the mushrooms and rice. After 2 minutes, deglaze with white wine. Once it has evaporated, add the stock a little at a time to keep the rice covered. Also use the water in which you have soaked the mushrooms. Halfway through cooking the rice, add the saffron packet and a little parsley. Stir occasionally. Continue cooking, add salt if necessary and finally cream with a little butter and Parmesan cheese. Decorate with a little chopped parsley.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKu5SF9JT9K5k_UuM7odsEdc8Wc9u5FctQm6dxGzXcMQzxO_qe0Vw-9ckJeJ6gx8-CnAzBiURa9rNEjmGQJZtkiavpZsxt9uPH1mJugkSnrPRXcwPbdBn1_-H0N4v7DUbG2P3aEfqSPleTccfWf9vqCIDlCa6cBGd5e9WTPFBdOLoIHBWZFbGY8TlPnaDF/s1270/CHNE1510.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1003" data-original-width="1270" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKu5SF9JT9K5k_UuM7odsEdc8Wc9u5FctQm6dxGzXcMQzxO_qe0Vw-9ckJeJ6gx8-CnAzBiURa9rNEjmGQJZtkiavpZsxt9uPH1mJugkSnrPRXcwPbdBn1_-H0N4v7DUbG2P3aEfqSPleTccfWf9vqCIDlCa6cBGd5e9WTPFBdOLoIHBWZFbGY8TlPnaDF/s320/CHNE1510.JPG" width="320" /></a></div><br />.<p></p><p>****</p><p><br /></p><p>Linguine con scampi # ingredienti e dosi :<span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">400 gr linguine -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">600 gr di scampi medi(or congelati ) -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">400 gr pomodorini del piennolo (pendolo -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">olio evo q.b -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">aglio tritato -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">mezzo bicchiere vino bianco secco -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">prezzemolo e basilico q.b.METHOD-</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">In una padella olio e aglio a rosolare,unire gli scampi e ripassarli da i 2 lati,</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">bagnare con il vino,appena evaporato,togliamo gli scampi d uniamo i pomodorini</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">divisi a meta',il sale ed il basilico spezzetato a mano,facciamo andare qualche minuto,</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">rimettiamo gli scampi e portiamo a cottura ancora PER 7/8',nel mentre cuociamo la pasta </span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">al dente che una volta scolata ripasseremo nella padella degli scampi,unita al prezzemolo </span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">tritato.</span></p><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdkm1_7k1RcwW9Mr1Fg7xRZJfwXyZCKMUM0-2yhIecxH3qWD6lrJT7sfK-I8GCYEqTNe8XMX0gUGkq4XlVEgjFaPHQZ67ltrC_0_5C5IXUkG4WRP127_XyFgW2KMhE388n7C7LF7voAimg0sNptV6LBP8JoIKFExukNnhfLCHN5jcXXQZC_lWNYgOJr94/s1683/QQNJ0888%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="1683" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdkm1_7k1RcwW9Mr1Fg7xRZJfwXyZCKMUM0-2yhIecxH3qWD6lrJT7sfK-I8GCYEqTNe8XMX0gUGkq4XlVEgjFaPHQZ67ltrC_0_5C5IXUkG4WRP127_XyFgW2KMhE388n7C7LF7voAimg0sNptV6LBP8JoIKFExukNnhfLCHN5jcXXQZC_lWNYgOJr94/s320/QQNJ0888%5B1%5D.JPG" width="320" /></a></div><br /><br /></span><p>**</p><p>Galette de rois # ingredienti e dosi -<span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px; text-align: justify;">2 rotoli di pasta sfoglia rotondi >> C</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px; text-align: justify;">rema Pasticcera:</span><span style="background-color: #fdfaf0; font-family: inherit; font-size: 16px; text-align: justify;">125 ml di latte intero-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">4 tuorli (conservare 1 albume)-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">50 gr di zucchero-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">20 gr di maizena-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">vaniglia .>> </span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">Crema frangipane:</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">120 gr di burro a temperatura ambiente-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">120 gr di mandorle in polvere-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">120 gr di zucchero a velo-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">2 uova-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">15 gr di maizena-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">scorza grattugiata di limone.>>> L</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">ucidatura prima della cottura:</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">1 tuorlo-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">1 cucchiaio di latte.,L</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">ucidatura dopo la cottura:</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">2 cucchiai di zucchero-</span><span style="background-color: white; font-family: Lora, serif; font-size: 15.2px;">5 cucchiai di acqua -1</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;"> mandorla con la buccia - </span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 15.2px;">Crema pasticcera: profumare il latte con la vaniglia e portare a bollore. Battere i tuorli con lo zucchero e la maizena, diluire con il latte caldo, portare sul fuoco e mescolare fino ad addensamento. Stendere su di un piatto, coprire con pellicola a contatto e far raffreddare.</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 15.2px;">Crema frangipane: montare il burro con lo zucchero, aggiungere il primo uovo, parte della polvere di mandorle, parte della maizena, l'altro uovo e i rimanenti polvere di mandorle e maizena. Unire alla crema pasticcera, inserire in una sac a poche e porre in frigo.</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 15.2px;">Stendere il primo rotolo di pasta sfoglia, riempirlo con la crema premendo sulla sac a poche e partendo dal centro, fermarsi a tre-quattro cm dal bordo. Pennellare questa zona con l'albume conservato. Nascondere la mandorla nella crema (vicino al bordo), ricoprire con l'altro disco di pasta sfoglia e sigillare bene i bordi, accarezzando con le mani la parte dove c'è la crema (sì, risulta una specie di disco volante!).</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 15.2px;">Con l'aiuto di un foglio di carta da forno appoggiato sopra, girare la galette, risulterà più regolare.</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 15.2px;">Con le dita e la punta di un coltello decorare il bordo e pennellare con un tuorlo diluito con un cucchiaio di latte. Mettere in frigo un'ora,ripetere la pennellatura e rimettere in frigo per un'altra ora. </span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 15.2px;">Il riposo al freddo è fondamentale per la buona riuscita di questo dolce.</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 15.2px;">Cuocere in forno a 180° per 40/45 minuti circa. Una volta intiepidito, lucidare la galette con uno sciroppo ottenuto portando a bollore lo zucchero con l'acqua.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPuwUqdBL5TJBHBKvgOYlig6zLCdSi1ghj7jLGkrU4YednHa2gdKDgA8gDr8jJlPbCRsw_-Q_pmfosvjk7ddsJ6A6d0gGw1R7ljuiX2zuvpuX9zxJ-imYzLJfpX7eg5gMpfQd5k5NiAAIBaAMjN3VjgRv5XTGsJLkzgdzxb2IrQAwapLh0sHYHbekQXf9/s1650/BQJU7039%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1650" data-original-width="1476" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPuwUqdBL5TJBHBKvgOYlig6zLCdSi1ghj7jLGkrU4YednHa2gdKDgA8gDr8jJlPbCRsw_-Q_pmfosvjk7ddsJ6A6d0gGw1R7ljuiX2zuvpuX9zxJ-imYzLJfpX7eg5gMpfQd5k5NiAAIBaAMjN3VjgRv5XTGsJLkzgdzxb2IrQAwapLh0sHYHbekQXf9/s320/BQJU7039%5B1%5D.JPG" width="286" /></a></div><br />Galette de rois # ingrédients et portions -2 rouleaux de pâte feuilletée ronde >> Crème pâtissière:125 ml de lait entier-4 jaunes d'oeufs (garder un blanc d'oeuf)-50 g de sucre-20 gr de maïzena-vanille >> Crème pâtissière : 120 gr de beurre à température ambiante-120 gr de poudre d'amandes-120 gr de sucre glace-2 oeufs-15 gr de maïzena-écorces de citron râpées >> Glaçage avant cuisson : 1 jaune d'oeuf-1 cuillerée à soupe de lait, Polissage après cuisson : 2 cuillères à soupe de sucre-5 cuillères à soupe d'eau -1 amande avec son zeste - Crème anglaise : aromatiser le lait avec de la vanille et le porter à ébullition. Battre les jaunes d'œufs avec le sucre et la maïzena, diluer avec le lait chaud, porter à ébullition et remuer jusqu'à épaississement. Crème pâtissière : fouetter le beurre avec le sucre, ajouter le premier œuf, une partie de la poudre d'amandes, une partie de la maïzena, l'autre œuf et le reste de la poudre d'amandes et de la maïzena. Dérouler le premier rouleau de pâte feuilletée, le remplir de crème pâtissière en appuyant sur la poche à douille et en commençant par le centre, s'arrêter à trois ou quatre cm du bord. Badigeonner cette zone avec le blanc d'œuf en conserve. Cacher l'amande dans la crème (près du bord), recouvrir avec l'autre disque de pâte feuilletée et bien souder les bords en caressant la partie où il y a de la crème avec les mains (oui, c'est une sorte de disque volant !).A l'aide d'une feuille de papier sulfurisé posée sur le dessus, tourner la galette, elle sera plus régulière.Avec les doigts et la pointe d'un couteau décorer le bord et badigeonner de jaune d'œuf dilué avec une cuillerée à soupe de lait. Placez au réfrigérateur pendant une heure, renouvelez le badigeonnage et placez à nouveau au réfrigérateur pendant une heure. Le repos au froid est indispensable à la réussite de cette galette.Cuire au four à 180° pendant 40/45 minutes environ. Une fois refroidie, lustrer la galette avec un sirop obtenu en faisant bouillir du sucre avec de l'eau.<br /><p></p><p><br /></p><p> </p><br /><p></p><p>******</p><p><br /></p><p>Spaghetti all'assassina # ingredienti e dosi -<span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 16px;">350 gr di spaghetti</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 16px;">- 400 ml di passata di pomodoro</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 16px;">- 50 gr di triplo concentrato di pomodoro</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 16px;">- 2 spicchi di aglio</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 16px;">- peperoncino fresco</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 16px;">- olio evo</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 16px;">- sale .METHOD-</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 16px;">In un pentolino mettere circa 700 ml di acqua con 300 ml di pomodoro e il concentrato. Fare bollire con poco sale per ottenere il brodo di pomodoro. Soffriggere in padella di ferro dell’olio, l’aglio e il peperoncino, aggiungere il resto della passata di pomodoro ed adagiarvi gli spaghetti, lasciarli tostare e soffriggere bene. Girarli con una spatola per evitare che si rompono e, quando saranno rosolati e ben dorati, aggiungere il brodo al pomodoro poco alla volta, sempre sui lati della padella e mai direttamente sulla pasta. Cuocere per circa 11 minuti e servire bollenti .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIu1bh6FYmWLDTBpslWVV4VX_hpDZTbTVTpaZZmGJuMVxO48fX5jHgSgepWfs_gXKaBaPclMJ2h0X47xbThMrQ6DF-eI9OSlwyCflD9Ixj99Yswy9yuKmvp7HuymONuTW-pY7Uy6EB8RCDB65VkURofL-9aB61mYmA1tc89sONYu2w9RwNOObnP0EMztX/s1795/HMTH5948%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1741" data-original-width="1795" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIu1bh6FYmWLDTBpslWVV4VX_hpDZTbTVTpaZZmGJuMVxO48fX5jHgSgepWfs_gXKaBaPclMJ2h0X47xbThMrQ6DF-eI9OSlwyCflD9Ixj99Yswy9yuKmvp7HuymONuTW-pY7Uy6EB8RCDB65VkURofL-9aB61mYmA1tc89sONYu2w9RwNOObnP0EMztX/s320/HMTH5948%5B1%5D.JPG" width="320" /></a></div><br />Spaghetti all'assassina # ingredients and doses -350 gr spaghetti - 400 ml tomato puree - 50 gr triple tomato paste - 2 cloves of garlic - fresh chilli pepper - evo oil - salt .METHOD- In a small saucepan put about 700 ml water with 300 ml tomato paste and the tomato paste. Boil with a little salt to make tomato stock. Fry some oil, garlic and chilli pepper in an iron frying pan, add the rest of the tomato puree and add the spaghetti, let them toast and fry well. Turn them with a spatula to prevent them from breaking and, when they are browned and well browned, add the tomato stock a little at a time, always on the sides of the pan and never directly on the pasta. Cook for about 11 minutes and serve piping hot.<br /><p></p><p>***</p><p>Orecchiette con cime di rapa # ingredienti e dosi per 2 persone -<span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">400 gr di cime di rapa -200</span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">0 gr di orecchiette -</span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">1 spicchio di aglio - </span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">2 filetti di acciughe - </span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">1 peperoncino piccolo -</span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">olio extravergine d'oliva -</span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">pecorino stagionato - .METHOD-</span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">Lavare e pulire le rape, eliminando le foglie e le coste più dure, tenendo solo le "cime".</span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">Mettere a bollire in una pentola abbondante acqua salata e cuocervi le orecchiette per circa 10 minuti. Aggiungere quindi le cime di rapa e lasciare cuocere ancora per 4-5 minuti.</span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">In una padella con del buon olio extravergine, far rosolare a fuoco lento 1 spicchio d’aglio, un piccolo peperoncino tritato e due acciughe. Quando le acciughe sono completamente sciolte, scolare la pasta e le cime di rapa e versarle nella padella.</span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">Far insaporire bene il tutto e servire con pecorino grattugiato al momento.,</span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;"> </span><span style="background-color: white; color: #888888; font-family: "Sorts Mill Goudy"; font-size: 15.4px;">se usate le orecchiette di pasta fresca, calate nell'acqua le cime di rapa insieme alla pasta e controllate la cottura..</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYjy0hL5fNinsGONGK6gMsb_39G565LjfAMpsROfdFm6G-00V_Kpni43YsrjZ4c1bizcFtOZg_qaCgNy5sZejTlR5Wvk0k4DJdVpbkKMCsnaOuBM_Y8nW5thSxmJ3VPT42CTEEYwbaLjZvh_F6aPnShHhhQWTE_4GSuYtdyijqLKv1fpySEY-iqrlgaC8/s1213/DQIJ6498%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1213" data-original-width="1180" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYjy0hL5fNinsGONGK6gMsb_39G565LjfAMpsROfdFm6G-00V_Kpni43YsrjZ4c1bizcFtOZg_qaCgNy5sZejTlR5Wvk0k4DJdVpbkKMCsnaOuBM_Y8nW5thSxmJ3VPT42CTEEYwbaLjZvh_F6aPnShHhhQWTE_4GSuYtdyijqLKv1fpySEY-iqrlgaC8/s320/DQIJ6498%5B1%5D.JPG" width="311" /></a></div><br /><p></p><p><br /></p><p>Orecchiette alle cime di rapa ( Puglia ) # ingredienti e dosi _ <span style="background-color: white; font-family: Lora, serif; font-size: 16px;">300 gr di semola di grano duro rimacinata - </span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">130/150 g circa di acqua tiepida -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">1 pizzico di sale -ingredienti per il condimento >> </span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">800 gr di cime di rapa -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">4 filetti di acciughe sott'olio -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">1 spicchio d'aglio -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">olio extravergine di oliva -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">sale q.b. -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">peperoncino .METHOD-</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Disponete la farina su una spianatoia con un pizzico di sale e impastate incorporando poco per volta dell'acqua tiepida, tanta quanta ne occorre per ottenere un impasto liscio.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Staccate un pezzetto di pasta e con esso formate un cilindretto spesso 1 cm.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Tenete coperta la restante pasta con un canovaccio.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Dai cilindri di pasta, tagliate dei pezzetti di 1 cm.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Strisciate ogni pezzetto con la punta di un coltello strofinando sulla spianatoia.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Con il dito indice, rivoltate all'indietro ogni pezzetto di pasta ricavando così le orecchiette.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Disponetele distanziate su un vassoio e lasciatele asciugare per una ventina di minuti.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Mondate le cime di rapa e lavatele.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">In una capiente pentola, portate a ebollizione l'acqua, salatela. Lessate per 5 minuti le cime di rapa.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Nel frattempo, in un tegame versate un filo d'olio extravergine di oliva, aggiungete uno spicchio di aglio, peperoncino q.b. ed i filetti di acciuga.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Fate sciogliere i filetti di acciuga mescolando con un cucchiaio di legno, eliminate l'aglio e spegnete il fuoco.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Nella pentola in cui stanno cuocendo le cime di rapa, aggiungete ora le orecchiette, mescolate e portate a cottura la pasta.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">A cottura ultimata, con una schiumarola spostate le cime e le orecchiette nel tegame con il soffritto.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Mescolate con cura, saltate brevemente a fuoco vivace, aggiustate di sale e servite.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAXcckukVljFB8LbLLW-q6ihT2IRdmmgaO1qZjybl2uzectJNxhW7HDxTZCc9c7IYHmDSb5Or6RkdtsguVlQpJQuxxwEYALLMYyHcAsFc9zJGYpMiTu12sje_MRcmwvcnQwwfANm6IkLCZFqYd44c9FI90adJXkrQYEawxpBwdU_6ObZpBx2DgDYiW1Rc/s1493/HCAY7675%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1393" data-original-width="1493" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAXcckukVljFB8LbLLW-q6ihT2IRdmmgaO1qZjybl2uzectJNxhW7HDxTZCc9c7IYHmDSb5Or6RkdtsguVlQpJQuxxwEYALLMYyHcAsFc9zJGYpMiTu12sje_MRcmwvcnQwwfANm6IkLCZFqYd44c9FI90adJXkrQYEawxpBwdU_6ObZpBx2DgDYiW1Rc/s320/HCAY7675%5B1%5D.JPG" width="320" /></a></div><div><br /></div><p><br /></p><p><br /></p><p>**</p><p>Scarola imbottita # ingredienti e dosi ;<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">4 scarole (bisogna togliere le foglie esterne e utilizzare solo la parte bianca) - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">olive bianche e olive nere snocciolate -</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00fHooj8Hz-Ic4npI9njeMdIRANeF9rV8eNMvbLAtzo1_RhlkmGjafDBkJ3fFi70sez1e8FZMjym0LX_e3VjS_PZqnmlasHryGLX4R0UdGlIYSQ2qqjPXOOoRDo-gcVnzfHAk0_AQbVityVgSZIMrwwXClUH6AN-zNKeFgE6-jNGg-lW8X4Vk5F_XBAjB/s1641/UZQT5223%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1641" data-original-width="1565" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00fHooj8Hz-Ic4npI9njeMdIRANeF9rV8eNMvbLAtzo1_RhlkmGjafDBkJ3fFi70sez1e8FZMjym0LX_e3VjS_PZqnmlasHryGLX4R0UdGlIYSQ2qqjPXOOoRDo-gcVnzfHAk0_AQbVityVgSZIMrwwXClUH6AN-zNKeFgE6-jNGg-lW8X4Vk5F_XBAjB/s320/UZQT5223%5B1%5D.JPG" width="305" /></a></div><br /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Capperi-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Acciughe-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Sale-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">aglio-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Olio evo-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Pinoli e uvetta-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Spago per legarle .METHOD-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Pulire e lavare le scarole senza romperle, allargare le foglie con le mani e al centro mettere sale, un pezzetto di aglio, qualche filetto di acciuga, olive bianche e nere denocciolate, qualche cappero, uvetta e pinoli, un filo d’olio e richiudere per bene la scarola e legarla con un filo di spago da cucina girato più volte ben stretto (legate bene altrimenti potrebbe in cottura fuoriuscire il ripieno). Prendere le 4 scarole imbottite e adagiarle in una capiente padella antiaderente senza olio con il coperchio e mettere sul fuoco a calore medio. Aspettare che le scarole caccino sul fuoco tutta la loro acqua di cottura e rigirarle di tanto in tanto. Cuocere fino a quando questa acqua non si sarà consumata,aggiungere un po’ d’olio e di sale e lasciare cuocere le scarole girandole con delicatezza in modo che si rosolino da tutti i lati.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Prima di impiattare togliere lo spago..</span><p></p><p><br /></p><p>**</p><p>Castagnole # ingredienti e dosi -<span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">300 gr di acqua -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">45 gr di burro -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">30 gr di zucchero semolato - </span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">315 gr di farina 0 -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">270 gr di uova intere -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">15 gr di rum -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">3 gr di buccia grattugiata di limone e arancia -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">0,75 gr di ammoniaca per dolci-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">60 gr di uva sultanina-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">30 gr di cubetti di arancia candita -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">Olio di semi di arachide -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">Zucchero semolato .METHOD-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">Ammollare l'uvetta in acqua.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;"> In un tegame unire acqua, burro e zucchero. Portare a bollore.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;"> Sempre sul fuoco aggiungere tutta in una volta 210 gr di farina, mescolare e girare bene finchè il composto non si stacca dalle pareti .</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;">Togliere il composto dal fuoco, metterlo nella ciotola di una planetaria e con il gancio far partire la macchina lasciando intiepidire il composto.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;"> Incorporare un uovo per volta, come per la pasta choux, incorporando il successivo solo se il precedente è stato ben assorbito.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;"> Unire il resto della farina (105 gr), il rum, l'ammoniaca, gli aromi, l'uvetta e i canditi.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;"> Scaldare l'olio portandolo a 160°C .</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;"> Con un cucchiaino prelevare un pò di impasto e lavorarlo con un altro cucchiaino (come si fa con le quenelle), dare una forma regolare e tondeggiante. Oppure, come suggerisce la ricetta, versare l'impasto in un sac à poche senza bocchetta.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;"> Tuffare le palline formate nell'olio, dovranno cuocersi e dorarsi bene (se l'olio si scalda troppo fate abbassare la temperatura, altrimenti si bruceranno fuori e resteranno crude dentro).</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px; text-align: justify;"> Quando sono ancora calde, prima di scolarle su carta assorbente, rotolarle nello zucchero semolato .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0mxeLKjfg44UkVho0cG7_b3u99CTkAKygWX_qL67P-BSRU4yhrAjAHy-TjRVdntK3W9MxpVatCciJOWU6sohg6pzvY-HVxVgEQc0070YamTEzqpAkqcnMwFTINZzE7_eEBCEfV8Vm5jfdriXYHzwVRW205UpLbqyVKDANm4VtIsaytUUOcLdzP6mMSLu/s1424/EEDU9385%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1254" data-original-width="1424" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0mxeLKjfg44UkVho0cG7_b3u99CTkAKygWX_qL67P-BSRU4yhrAjAHy-TjRVdntK3W9MxpVatCciJOWU6sohg6pzvY-HVxVgEQc0070YamTEzqpAkqcnMwFTINZzE7_eEBCEfV8Vm5jfdriXYHzwVRW205UpLbqyVKDANm4VtIsaytUUOcLdzP6mMSLu/s320/EEDU9385%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: justify;"><br /></div><p> ****</p><p>Tagliatelle verdi alla bolognese # ingredienti e dosi :> <em style="box-sizing: border-box; color: #333333; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px;">Per le tagliatelle verdi .> </em><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">250 gr farina 0 circa (o farina per pasta fresca) - </span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">2 uova medie -</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">40 gr spinaci freschi (or surgelati ).>> </span><em style="box-sizing: border-box; color: #333333; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px;">Per il ragù>> </em><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">200 gr macinato di maiale -</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">200 gr macinato di manzo -</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">2 cucchiai di olio evo -</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">1 cucchiaio </span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;"> sedano carota e cipolla( tagliato fine ) - </span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">1 bicchiere di vino rosso-</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">1 cucchiaio di concentrato di pomodoro-</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">1/2 litro di latte in polvere-</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">q.b. sale -</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;"> pepe .METHOD-</span><em style="box-sizing: border-box; color: #333333; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px;">Preparate il ragu >>></em><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">Mettete un cucchiaio di preparato per soffritto in una casseruola e fate soffriggere per qualche secondo. In alternativa lavate, mondate e tritate con un coltello affilato la cipolla, la carota e il sedano. Mettete un cucchiaio di olio evo in una casseruola, unite il trito di verdure e fate soffriggere.</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">Unitele al soffritto il macinato. Salate, pepate e fate rosolare. Sciogliete nel tegame anche 1 cucchiaio di concentrato di pomodoro e fate caramellare, quindi sfumate con il vino rosso. Preparate un mazzetto aromatico con rosmarino, salvia e alloro, legatelo con lo spago e aggiungetelo in pentola.</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">Coprite con il latte e fate cuocere a fuoco medio per almeno 1 ora e mezza, mescolando di tanto in tanto, avendo cura, se necessario, di aggiungere del brodo durante la cottura per non far bruciare il ragù.</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">Quando il latte si sarà consumato del tutto, il sugo si sarà ritirato e tutti i sapori saranno amalgamati fra loro: spegnete, eliminate il mazzetto di erbe aromatiche e mantecate con un filo di olio extravergine di oliva a crudo.</span><em style="box-sizing: border-box; color: #333333; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px;">Preparate le tagliatelle .</em><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">Cuocete gli spinaci al vapore, oppure bolliteli in acqua salata. In questo secondo caso dovrete poi strizzarli molto bene per togliere tutto il liquido. Fate raffreddare e tagliateli a coltello.</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">Metti su una spianatoia di legno la farina. Fai una bella conca larga al centro, rompici dentro le uova e sbattile con una forchetta; aggiungi gli spinaci e incorpora la farina finchè comincerai ad ottenere un composto sodo. La quantità di farina è indicativa perchè dipende da quanto liquido hanno gli spinaci.</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">Ora puoi cominciare ad impastare con un tarocco e successivamente con le mani, fino ad ottenere un bell’impasto liscio ed omogeneo. Coprilo con la pellicola trasparente e lascialo riposare per almeno mezzora. Tirate l’impasto con il mattarello. Fate riposare la sfoglia per una decina di minuti, poi arrotolate e tagliate le tagliatelle con un coltello ben affilato. Prendendo i rotolini di sfoglia tra le mani apriteli e formate dei nidi.</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;"> </span><a href="https://www.saltandoinpadella.com/2016/10/tagliatelle-integrali-con-porcini-speck-e-zafferano.html" style="box-sizing: border-box; color: #010101; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px; transition: all 0.1s ease-in-out 0s;">Qui</a><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;"> </span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">potete trovare tutte le foto dei passaggi.</span></p><p><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">*******consil du chefAdrianoMennillo_</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;"> il ragù può essere preparato in anticipo e poi congelato in vaschette. Si conserva per mesi.</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;"> Anche le tagliatelle possono essere congelate. Chiudetele a nido, mettetele su un vassoio e fate congelare. Quando saranno congelate potete metterle nei sacchetti da freezer. Ovviamente maneggiate con cura.</span><span face=""Source Sans Pro", "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 15px;">Gli spinaci possono essere anche frullati ma io preferisco frullarli perchè rilasciano meno liquido. Rimangono più sodi ed è più facile gestire la pasta.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJ05wOfSnE3rlMAJH96PBXDy8W1EUSJHyh16F6DjOARMwcUEbz4duopOd_0rDbosiH_ESIgQLCwl5b_EdGMti9x4ByvEfzusEisjVaJiUguUpzDO1hzP5WwQq4wbKJJbBNjneTk2shohZiNvj7k4gbRKkcG7qbURgKojy_yGAbDI3m_AHeymyLx7h4XIN/s400/calzini.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="378" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJ05wOfSnE3rlMAJH96PBXDy8W1EUSJHyh16F6DjOARMwcUEbz4duopOd_0rDbosiH_ESIgQLCwl5b_EdGMti9x4ByvEfzusEisjVaJiUguUpzDO1hzP5WwQq4wbKJJbBNjneTk2shohZiNvj7k4gbRKkcG7qbURgKojy_yGAbDI3m_AHeymyLx7h4XIN/s320/calzini.jpg" width="302" /></a></div><br /><p></p><p><span face="Source Sans Pro, Helvetica Neue, sans-serif" style="color: #333333;"><span style="font-size: 15px;">Tagliatelle verdi alla bolognese # ingrédients et doses :> Pour les tagliatelles vertes : environ 250 gr de farine 0 (ou farine pour pâtes fraîches) - 2 œufs moyens -40 gr d'épinards frais (ou surgelés). >> Pour la sauce à la viande >> 200 gr de porc haché - 200 g de bœuf haché -2 cuillères à soupe d'huile evo -1 cuillère à soupe de céleri, carotte et oignon (finement hachés) - 1 verre de vin rouge - 1 cuillère à soupe de concentré de tomates - 1/2 litre de lait en poudre - sel et poivre à volonté MÉTHODE-Préparation de la sauce à la viande >> Mettre une cuillère à soupe de mélange à sauter dans une casserole et faire frire pendant quelques secondes. Sinon, laver, nettoyer et hacher l'oignon, la carotte et le céleri à l'aide d'un couteau bien aiguisé. Mettre une cuillère à soupe d'huile evo dans une casserole, ajouter les légumes hachés et faire revenir. Ajouter la viande hachée à la cuisson. Assaisonner avec du sel et du poivre et faire dorer. Dissoudre 1 cuillère à soupe de concentré de tomates dans la poêle et faire caraméliser, puis déglacer avec du vin rouge. Préparer un bouquet aromatique avec du romarin, de la sauge et du laurier, le ficeler et l'ajouter à la poêle. Couvrir de lait et faire cuire à feu moyen pendant au moins 1 ½ heure, en remuant de temps en temps, en prenant soin, si nécessaire, d'ajouter du bouillon en cours de cuisson pour ne pas brûler la sauce. Lorsque le lait a été entièrement consommé, la sauce s'est résorbée et toutes les saveurs se sont mélangées : éteignez le feu, retirez le bouquet d'herbes et assaisonnez d'un filet d'huile d'olive extra vierge crue.Préparez les nouilles.Faites cuire les épinards à la vapeur ou faites-les bouillir dans de l'eau salée. Dans ce dernier cas, il faudra bien les presser pour enlever tout le liquide. Les laisser refroidir et les couper au couteau.Mettre la farine sur une planche à pâtisserie en bois. Faire un grand creux au centre, y casser les œufs et les battre à la fourchette ; ajouter les épinards et incorporer la farine jusqu'à l'obtention d'un mélange ferme. La quantité de farine est indicative car elle dépend de la quantité de liquide contenue dans les épinards. Vous pouvez maintenant commencer à pétrir avec un maillet, puis avec les mains jusqu'à ce que vous obteniez une belle pâte lisse et homogène. Couvrez-la d'un film alimentaire et laissez-la reposer pendant au moins une demi-heure. Étalez la pâte à l'aide d'un rouleau à pâtisserie. Laisser reposer la pâte pendant une dizaine de minutes, puis rouler et couper les nouilles à l'aide d'un couteau bien aiguisé. Prendre les rouleaux de pâte entre les mains et les ouvrir pour former des nids. Vous pouvez retrouver toutes les photos des étapes ici.</span></span></p><p><span face="Source Sans Pro, Helvetica Neue, sans-serif" style="color: #333333;"><span style="font-size: 15px;"><br /></span></span></p><p><span face="Source Sans Pro, Helvetica Neue, sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 15px;"></span></span></p><p><span face="Source Sans Pro, Helvetica Neue, sans-serif" style="color: #333333;"><span style="font-size: 15px;">*******consil du chefAdrianoMennillo_ le ragoût peut être préparé à l'avance puis congelé en barquettes. Il se conserve pendant des mois. Les nouilles peuvent également être congelées. Fermez-les en forme de nid, placez-les sur un plateau et congelez-les. Une fois congelées, vous pouvez les mettre dans des sacs de congélation. Les épinards peuvent également être mixés, mais je préfère les mixer car ils libèrent moins de liquide. Ils restent plus fermes et il est plus facile de manipuler les pâtes.</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPv9i692AhhuT7aUNuJ8AeVdQ4k-NpAZIkED8a9_oCqMVAfg5ETVeUeVN2GwE2XmvHcp12anbTaA-EXD9i_QIrFa4NDFPd-LIjPkfKJTMVkTfeGxCl2pRJ-r_24K18u7BeJbsEBof5bBL_OzXoaFL640yPuObCe6ITyiplcFlZbxmIBhyphenhyphen8HSNwN4xaHhkY/s1659/EHET4264%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1128" data-original-width="1659" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPv9i692AhhuT7aUNuJ8AeVdQ4k-NpAZIkED8a9_oCqMVAfg5ETVeUeVN2GwE2XmvHcp12anbTaA-EXD9i_QIrFa4NDFPd-LIjPkfKJTMVkTfeGxCl2pRJ-r_24K18u7BeJbsEBof5bBL_OzXoaFL640yPuObCe6ITyiplcFlZbxmIBhyphenhyphen8HSNwN4xaHhkY/s320/EHET4264%5B1%5D.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">my city Milano ( for jobs ) 53 anni <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiX8H88JdFo2A7sgCVEUUFYsBGQfUM4e4hSW_yfa0ZFwtz6ixt3tqIQV_vOftc6B8VbugqdjCMi6rhyphenhyphenYOUNZq_Zqgl9a2EkGBy5BOaAh0MpmRzW2P5_TTrBTnKECTN6EPQzx54Mq9hPj2BCjzMCTOlSkHoTZDxg4K1kY_ckgboe6D6ZSRm_yI_v2rBaKX5/s1149/LCVZ6447%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1149" data-original-width="1069" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiX8H88JdFo2A7sgCVEUUFYsBGQfUM4e4hSW_yfa0ZFwtz6ixt3tqIQV_vOftc6B8VbugqdjCMi6rhyphenhyphenYOUNZq_Zqgl9a2EkGBy5BOaAh0MpmRzW2P5_TTrBTnKECTN6EPQzx54Mq9hPj2BCjzMCTOlSkHoTZDxg4K1kY_ckgboe6D6ZSRm_yI_v2rBaKX5/s320/LCVZ6447%5B1%5D.JPG" width="298" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div></div><div><br /></div></div></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-17813765803181810792023-09-18T04:49:00.030+02:002024-03-18T09:04:24.271+01:00# Cannelloni di ricotta e spinaci # Pescado en carpione # Malloreddus with lamb sauce # Gnocchi alla romana # Macco di fave # Zucchine alla scapece # Pasticcio ferrarese # Gnocchi ai 4 formaggi # Pasta al baffo# Coniglio all'ischitana # Arrosto di coniglio bardato # Cicerchiata # Tagliatelle with mushrooms , sausage and saffron # Soup carnacotta ## Adobong manok al baboy # Pomegranate rice my way # Pasticcio di maccheroni my way # locro de pata # Dhansak dal # Soup with seafood # Sicilian-style pasta timbale # Chicken cacciatore # Chocolate salami # Chicken curry my way # Desert Roses # Spicy udon noodles # Pork shanks without rind # Moussaka my way # Rice alla pescatora # Coda alla vaccinara # Mexican-style beans # Spaghetti alla puttanesca # Poblano relleno with quinoa #<div><ul style="background-color: white; box-sizing: border-box; list-style-image: initial; list-style-position: initial; margin: 32px 0px 32px 3em; overflow-wrap: break-word; padding: 0px;"><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif"><span style="color: #1c3c59;"><div class="wprm-recipe-ingredients-container wprm-recipe-11345-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="11345" data-servings="4" style="box-sizing: border-box; margin-bottom: 30px; outline: 0px;"><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box; outline: 0px;"><div>Cannelloni di ricotta e spinaci # ingredienti e dosi - <span style="color: black; font-family: Lora, serif; font-size: 16px;">200 gr di farina "00" -</span></div><ul style="color: black; font-family: Lora, serif; font-size: 16px;"><li>100 gr di farina di grano duro -3 uova - sale .</li></ul><div style="color: black; font-family: Lora, serif; font-size: 16px;">Per il ripieno:</div><div style="color: black; font-family: Lora, serif; font-size: 16px;"><ul><li>500 gr di ricotta fresca</li><li>600 g di spinaci lessati, strizzati e tritati</li><li>una noce di burro</li><li>1 spicchio d'aglio</li><li>80 gr di grana grattugiato</li><li>sale, noce moscata</li></ul><div>Per la besciamella:</div></div><div style="color: black; font-family: Lora, serif; font-size: 16px;"><ul><li>25 gr di burro</li><li>25 g di farina</li><li>1/2 lt di latte</li><li>sale e pepe</li></ul><div>Per la copertura: ragù vegetale (pomodori, carota, cipolla, zucchina sedano)</div></div><div style="color: black; font-family: Lora, serif; font-size: 16px;"><ul><li>formaggio grana -noce moscata .Method- Pulite, lavate, lessate, strizzate e tritate gli spinaci. Saltateli in padella con una noce di burro, uno spicchio d'aglio che eliminerete al termine della cottura ed una presa di sale. Fate raffreddare.Nel frattempo, preparate un ragù vegetale con pomodori, carota, cipolla,sedano e zucchina.Pulite e lavate tutte le verdure, tagliatele a piccoli cubetti. In una casseruola, scaldate un cucchiaio d'olio, unite le verdure e rosolatele per un minuto mescolandole spesso. Aggiungete il pomodoro, regolate di sale e cuocete finché le verdure non saranno tenere. Mettete da parte.Versate sulla spianatoia le due farine, formate una montagna con un incavo.Rompete al centro le uova e impastate il tutto, unendo all'occorrenza un goccio d'acqua tiepida, alla fine otterrete un impasto liscio e sodo.Con il mattarello o con la macchinetta sfogliatrice stendete la pasta e ricavate tanti rettangoli larghi circa 7 cm e lunghi circa 12 cm. Fateli asciugare su un vassoio infarinato.Lessate le lasagne una per volta in abbondante acqua salata, man mano che le togliete, mettetele ad asciugare su un canovaccio da cucina pulito.Preparate la besciamella. In un piccolo pentolino fate sciogliere il burro, aggiungete la farina e fatela tostare mescolando con un cucchiaio di legno. Versate a filo il latte caldo e cuocete a fiamma bassissima per qualche minuto, rimestando sempre con una frusta.Salate, pepate, coprite e mettete da parte.Preparate la farcia per i cannelloni, mescolate la ricotta fresca con gli spinaci, aggiungete il grana grattugiato, regolate di sale ed insaporite con la noce moscata.Con questo preparato farcite, aiutandovi con una tasca da pasticceria, i fogli di pasta lessati. Arrotolate su se stessi i cannelloni e sistemateli con ordine su una teglia velata da uno strato di besciamella.Procedete fino ad esaurimento dei fogli di pasta e della farcia, poi coprite il tutto con la besciamella e qualche cucchiaio di ragù vegetale (tenetene da parte un po'), spolverate con grana grattugiato e passate in forno a 200° per circa 20 minuti. . servire i cannelloni con qualche cucchiaio di sugo tenuto da parte, abbondante grana grattugiato e una grattuggiata di noce moscata.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp65OvYwefSXJ5irhqEGmts3SnW3DLoFgQTHc03MnsycCahkglw1viZtjj2vMjdpb-URFZCplY0vJbyJ0mdAYumikK3_iHrxS8o0LnGa9g0yeRe5CRwxsuOnTypO9oTOqnjCvpDezG4N2b4wVUTeEyLZ0tWqjK9CH_5b0Mreh6eM0NB7ROpFdIYqkybt__/s1565/IMG_E7415%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1565" data-original-width="1408" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp65OvYwefSXJ5irhqEGmts3SnW3DLoFgQTHc03MnsycCahkglw1viZtjj2vMjdpb-URFZCplY0vJbyJ0mdAYumikK3_iHrxS8o0LnGa9g0yeRe5CRwxsuOnTypO9oTOqnjCvpDezG4N2b4wVUTeEyLZ0tWqjK9CH_5b0Mreh6eM0NB7ROpFdIYqkybt__/s320/IMG_E7415%5B1%5D.JPG" width="288" /></a></div><br /><br /></li></ul></div><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; list-style: disc; margin: 0px; outline: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px;"><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif"> *****</span></li><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px;"><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif">Pescado (bacalao, etc., etc.) en carpione # ingredientes y cantidades -400 gr de filetes de pescado -2 cucharadas de harina - 2/3 cucharadas de aceite de oliva - 1 cebolla -2 dientes de ajo -1 zanahoria-1 rama de apio -1 dl de caldo o agua con mezcla de hierbas, por ejemplo mezcla de mantequilla con hierbas -2 dl de vinagre -3 dl de vino blanco o tinto - sal/pimienta al gusto - hierbas frescas como tomillo, orégano, laurel -2 cucharadas de hojas de perejil > Método Pelar y picar la cebolla y el ajo, pelar la zanahoria y cortarla en trozos de 5 mm de grosor, lavar el apio y cortarlo en trozos de 5 mm de grosor. Calentar el aceite de oliva en una sartén.Freír los filetes de pescado en el aceite de oliva caliente por ambos lados.Colocar los filetes de pescado uno al lado del otro en un plato llano.Freír la cebolla y el ajo en la misma sartén (añadir un poco de aceite si es necesario).Añadir las verduras, freírlas y luego desglasar con el caldo (o agua con mezcla de hierbas). Añada el vinagre, el vino, la sal y la pimienta y las hierbas frescas.Lleve todo de nuevo a ebullición y añada el perejil.Vierta esta mezcla sobre los filetes de pescado previamente fritos, asegurándose de que el pescado quede completamente cubierto.Deje enfriar y luego deje marinar en el frigorífico durante al menos una noche.El carpione se puede conservar en frico durante 5/6 días..<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErKdeIQudlMhEiHLVnPwCdc1tQGJOopcC9r7sSrw8bAerHaz5zyzkdMKH6f5ZKBpn7bn72VuWUuXJQaDd-vpm8X694xTj_r46G-_opq9NPTfM9BhOAO5mO1FA64wHDHos9Ohn5X7k8mq_vsiZIDlvYKJ2v4IBf6H5HVzPvOPZ5a0PzGknK0mmg-HN8W6O/s1782/FZRR1367%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="1782" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErKdeIQudlMhEiHLVnPwCdc1tQGJOopcC9r7sSrw8bAerHaz5zyzkdMKH6f5ZKBpn7bn72VuWUuXJQaDd-vpm8X694xTj_r46G-_opq9NPTfM9BhOAO5mO1FA64wHDHos9Ohn5X7k8mq_vsiZIDlvYKJ2v4IBf6H5HVzPvOPZ5a0PzGknK0mmg-HN8W6O/s320/FZRR1367%5B1%5D.JPG" width="320" /></a></div><br />..</span></li><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; outline: 0px;"><br /></span></li><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; outline: 0px;"><br /></span></li><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; outline: 0px;">Pesce ( merluzzo ecc.ecc ) in carpione # ingredienti e dosi -400</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; outline: 0px;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; outline: 0px;">di filetti di pesce -</span>2<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em; outline: 0px;">cucchiai </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; outline: 0px;">di farina - </span>2/3<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em; outline: 0px;">cucchiai </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; outline: 0px;">di olio d'oliva - </span>1<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; outline: 0px;">cipolla -</span></li><li class="wprm-recipe-ingredient" data-uid="4" style="box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; outline: 0px;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; outline: 0px;">spicchi</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; outline: 0px;">d'aglio -</span>1<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; outline: 0px;">carota-</span>1<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em; outline: 0px;">gambo</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; outline: 0px;">di sedano -</span>1<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em; outline: 0px;">dl</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; outline: 0px;">di brodo</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-size: 1em; opacity: 0.7; outline: 0px;">o acqua con miscela di erbe, ad esempio miscela di burro alle erbe -</span>2<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em; outline: 0px;">dl</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; outline: 0px;">di aceto -</span>3<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em; outline: 0px;">dl</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; outline: 0px;">di vino bianco o rosso -</span>sale/pepe a piacere -erbe fresche come timo<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-size: 1em; opacity: 0.7; outline: 0px;">origano, alloro -</span>2<span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em; outline: 0px;">cucchiai </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; outline: 0px;">di foglie di prezzemolo .</span>> Method-Sbucciare e tritare la cipolla e l’aglio.Pelare la carota e tagliarla a pezzi di circa 5 mm di spessore.Lavare il sedano e tagliarlo a pezzi di circa 5 mm di spessore.Asciugare i filetti di pesce con della carta da cucina, quindi passarli nella farina.Scaldare l’olio d’oliva in una padella.Friggere i filetti di pesce nell’olio d’oliva caldo da entrambi i lati.Disporre i filetti di pesce uno accanto all’altro in un piatto poco profondo.Soffriggere le cipolle e l’aglio nella stessa padella (aggiungere un po’ d’olio se necessario).Aggiungere le verdure, farle saltare e poi deglassare con il brodo (o l’acqua con miscela di erbe). Continuare la cottura a fuoco lento finché le verdure non saranno morbide.Aggiungere aceto, vino, sale/pepe ed erbe fresche.Riportare il tutto ad ebollizione, quindi unire il prezzemolo.Versare questo preparato sui filetti di pesce fritti in precedenza, assicurandosi che il pesce sia completamente coperto.Lasciare raffreddare e poi lasciare marinare in frigorifero per almeno una notte., il carpione può essere conservato in frico per 5/6 giorni .!</li></ul></div></div></span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><div style="color: black; font-family: Lora, serif; font-size: 16px;"><br /></div></li></ul><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><ul style="background-color: white; box-sizing: border-box; list-style-image: initial; list-style-position: initial; margin: 32px 0px 32px 3em; overflow-wrap: break-word; padding: 0px;"><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><div><br /></div></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif"><span style="color: #1c3c59; font-size: 18px;"><br /></span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif"><span style="color: #1c3c59; font-size: 18px;"><br /></span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif"><span style="color: #1c3c59; font-size: 18px;"> *******</span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif"><span style="color: #1c3c59; font-size: 18px;">Malloreddus with lamb sauce # ingredients and doses -1/2 kilo of lamb shoulder -200 gr cherry tomatoes -8/10 of peeled tomatoes -1 glass of dry white wine -1 clove of garlic -Half a red Tropea onion -Mixed fresh herbs (marjoram, rosemary, sage) -Mixed onion, celery, carrot (about 2/3 heaped tablespoons) -Extra virgin olive oil -Salt and Pepper - DO THIS ( FATE COSI )- With a sharp knife, dice the lamb meat into about 1/2 centimetre cubes. The bones left over from cleaning the lamb shoulder should be set aside for the cooking juices of the ragout.the cooking juices are prepared as follows: make a classic chopped mixture for the sauté, i.e. carrot, onion and celery chopped very finely with a knife or with the help of a mincing machine. Put the chopped mixture in a non-stick frying pan with a little olive oil and fry for just 2 minutes, then add the bones, fry for 5 minutes on a medium heat and then deglaze with a finger of white wine, turn up the heat to maximum to allow the wine to evaporate well, and when the liquid has almost reduced to oil, add the aromatic herbs, the peeled tomatoes, and cover with water, cooking for at least an hour. And while the bones for the cooking juices are cooking, let's take care of the ragout proper.sauté the lamb cubes in a pan with a little oil and a clove of garlic only poached and crushed with the palm of the hand.when the meat is browned, salt and pepper it and add a little white wine, letting it evaporate almost completely. As soon as the meat starts to sizzle, add all the peeled tomatoes (as many as you like a tomato-rich sauce) and leave to cook over a low heat, basting from time to time with the stock from the cooking juices, which we have previously filtered from the bones and vegetables. Add the washed and halved cherry tomatoes and sauté over a high heat for 5 minutes, seasoning lightly with salt, then put the meat sauce in the wok (in the third pan, the one with the cherry tomatoes) and let it all take on flavour. Once ready, toss it 2 minutes in the wok and serve hot.This is the recipe (a bit laborious, but not so much) for Sardinian gnocchi with lamb ragout: an important but delicate first course, to be accompanied with a glass of Cannonau at room temperature.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ml614O3ZNk4DEPoKdeZIbIe0aYXT_opDG2u-I2NPInm7-jdrb_do912EV1PTNQufivnyk9yadaV7x0TWiR859V9hI-eg_tVQWbu5NMs3nCKQGuZllj9gw60O2xjKNIrS1kH5xlVsu7ROdf0LJEf752TUjhFxw877mN0DpQUKu_Tfmd9A-8hV5c3rGnnE/s1655/IMG_E6885%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1655" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ml614O3ZNk4DEPoKdeZIbIe0aYXT_opDG2u-I2NPInm7-jdrb_do912EV1PTNQufivnyk9yadaV7x0TWiR859V9hI-eg_tVQWbu5NMs3nCKQGuZllj9gw60O2xjKNIrS1kH5xlVsu7ROdf0LJEf752TUjhFxw877mN0DpQUKu_Tfmd9A-8hV5c3rGnnE/s320/IMG_E6885%5B1%5D.JPG" width="290" /></a></div><br />.</span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;"><br /></span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;">Malloreddus con sauce agnello # ingredienti e dosi -</span></span>1/2 chilo di spalla di agnello -200 gr. di pomodorini ciliegina -8/10 di pomodori pelati -1 bicchiere di vino bianco secco -1 spicchio d'aglio -Mezza cipolla rossa di Tropea -Misto aromi freschi (Maggiorana, Rosmarino, Salvia) -Trito misto per soffritto di cipolla, sedano, carota (2/3 cucchiai colmi circa) -Olio Extra Vergine di oliva -Sale e Pepe - FATE COSI -Con un coltello affilato rendiamo la carne di agnello a dadini di circa 1/2 centimetro. Le ossa rimaste dalla pulizia della spalla di agnello andranno messe da parte per il fondo di cottura del ragù.Il fondo di cottura si prepara così: fate un trito classico per il soffritto, e cioè carota, cipolla e sedano triturati molto finemente al coltello o con l'aiuto di un tritatutto. Mettiamo il composto tritato in una padella antiaderente con un po' di olio d'oliva e facciamo soffriggere per soli 2 minuti, poi aggiungete le ossa, fate insaporire per 5 minuti a fuoco medio e poi sfumate con un dito di vino bianco, alzate la fiamma al massimo per far evaporare bene il vino e quando il liquido si sarà ridotto quasi all'olio, aggiungete le erbette aromatiche, i pelati, e coprite con acqua, facendo cuocere un'oretta almeno.E mentre le ossa per il fondo di cottura stanno cuocendo, noi occupiamoci del ragù vero e proprio.Facciamo saltare i dadini agnello in una padella con un po' olio e uno spicchio aglio in camicia solo schiacciato con palmo della mano.Quando la carne sarà rosolata, saliamola e pepiamola e aggiungiamo un po' di vino bianco, facendolo evaporare quasi del tutto.Non appena la carne comincia a sfrigolare, aggiungiamo tutti i pelati (tanti quanto vi piace un sugo carico di pomodoro) e lasciamo cuocere a fuoco basso, irrorando di tanto in tanto con il brodo del fondo di cottura, che avremo precedentemente filtrato dalle ossa e dalle verdure.Facciamo cuocere il nostro ragù, e nel frattempo facciamo appassire in una terza padella (consiglio un wok per questa ultima fase) un po' di cipolla sminuzzata grossolanamente in un filo d'olio.Aggiungiamo i pomodorini lavati e tagliati a metà e facciamo saltare per 5 minuti a fuoco vivo, salando leggermente.A questo punto mettiamo il ragù nel wok (ovvero nella terza padella, quella dei pomodorini) e facciamo insaporire il tutto.Nel frattempo avrete messo una pentola d'acqua sul fornello per la pasta. Una volta pronta, saltatela 2 minuti nel wok e servitela calda.Questa è la ricetta (un po' laboriosa, ma non così tanto) degli gnocchi sardi al ragù di agnello: un primo importante ma delicato, da accompagnare con un bicchiere di Cannonau a temperatura ambiente.</li></ul><div><span style="color: #1c3c59;"><span style="font-size: 18px;"><br /></span></span></div><ul style="background-color: white; box-sizing: border-box; list-style-image: initial; list-style-position: initial; margin: 32px 0px 32px 3em; overflow-wrap: break-word; padding: 0px;"><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;"><br /></span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span style="color: #1c3c59;"><span style="font-size: 18px;">Malloreddus ( gnocchi sardi ) # ingredienti e dosi per 3/4 persone _</span></span><i style="font-family: Times; font-size: 12px;">Per la pasta :</i>400 gr farina di semola - 200 gr circa acqua tiepida -1 pizzico di zafferano -1 pizzico di sale - FATE COSI -Miscelare la farina con il pizzico di sale, lo zafferano e formare una fontanella col buco in mezzo. Aggiungere l'acqua poca per volta e impastare fino ad ottenere un panetto piuttosto duro.Dividete l'impasto in 4 parti, conservarlo in un sacchetto di plastica e lasciare riposare per mezz'ora.Prelevare un pezzo di pasta e modellarlo fino ad ottenere un serpentello avente il diametro pari a quello di una matita.Tagliare il cilindro così ottenuto a tocchetti di circa 1 cm.Mantendo la chitarrina in obliquo, posizionare un pezzetto di impasto sulla superficie rigata e farvi scorrere sopra il pollice esercitando una forte pressione, come se si volesse spalmare la pasta.Staccare delicatamente ciascun gnocchetto dalla chitarrina e disporli ordinatamente su un vassoio infarinato senza farli toccare tra di loro., FARE un sugo veloce o se avete anche del ragù andrà benissimo > <b style="color: #782018; font-family: Verdana; font-size: 9px;">MALLOREDDUS CON SALSICCIA - </b>300 gr di gnocchetti sardi -200 gr di salsiccia fresca di suino,circa 600 gr di pomodori freschi maturi,1 foglia di alloro e 2 di basilico,1 piccola cipolla, zafferano,olio d'oliva, sale.METHOD->Mettere in un tegame la cipolla e l'aglio tritati e soffriggere in olio d'oliva, unire la salsiccia tagliata a pezzetti e farla dorare, quindi i pomodori tagliati anch'essi a pezzetti, un pizzico di sale, l'alloro,e il basilico Lasciar cucinare a fuoco lento. A parte, cuocere i malloreddus, condirli col sugo così peparato, spolvarare di pecorino grattuggiato e guarnire i singoli piatti con tocchetti di salsiccia.</li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;"><div style="background-color: #fdfaf0; color: black; font-family: Times; font-size: 12px; line-height: normal; min-height: 14px;"><b></b></div><div style="background-color: #fdfaf0; color: #782018; font-family: Verdana; font-size: 9px; line-height: normal; margin-bottom: 12px; min-height: 11px;"><b></b></div><div style="background-color: #fdfaf0; color: #782018; font-family: Verdana; font-size: 9px; line-height: normal; margin-bottom: 12px; min-height: 11px;"><b></b></div><div style="background-color: #fdfaf0; color: #782018; font-family: Verdana; font-size: 9px; line-height: normal; margin-bottom: 12px; min-height: 11px;"><b><br /></b></div></span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><div><br /></div></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;"> ***</span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;">Gnocchi alla romana -ingredienti e dosi -</span></span>250 gr di semolino -1 lt di latte -2 tuorli -sale -20 gr di burro -100 gr di parmigiano grattugiato. FATE COSI -Mettete in una pentola capiente il latte, il sale e una grattata di noce moscata. Portate ad ebollizione e versatevi quindi il semolino a pioggia mescolando in continuazione. Abbassate un po' il fuoco, e mescolate con forza finche' otterrete un composto solido e compatto, che si stacchi dalla pentola.Spegnete il fuoco e fate intiepidire, quindi aggiungete i 2 tuorli, il parmigiano ed il burro. Aggiustate eventualmente di sale.Mescolate con forza e versate il composto in una teglia coperta con carta forno bagnata e strizzata. Livellate con le mani bagnate fino ad appiattirlo ad uno spessore di un cm.Tagliate quindi con uno stampino o un bicchiere gli gnocchi della dimensione preferita, rimpastate i ritagli e formate altri gnocchi, fino ad esaurire l'impasto. Adagiate gli gnocchi in una teglia imburrata, leggermente sovrapposti. C<span style="color: #4c4c4c; font-family: Times, "Times New Roman", serif; font-size: 16px; letter-spacing: 1px;">ospargete con altro parmigiano e dei fiocchi di burro, e mettete in forno a 200 gradi per 10 minuti, finendo, se necessario, con una passata sotto al grill per colorire la crosticina. </span>Servite caldi.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjnHAA420kn4X3m-9pUs1SIFkejygFm-2n6xpdiVJ-YHv-Ri66XiFSU8dmczjuR7Nyo_zK_hWohairE3ZomXw7TWIhL56gZrUvtplTU_dbstf7WL4A6TOUlEIhaxkUI3aWfcQrwQOYZo9NX-WSvUo7F9fG5spW4l8RnrHJwxxxooswbDRUYvLcRCGKhk4/s1114/JHEI5613%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="938" data-original-width="1114" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjnHAA420kn4X3m-9pUs1SIFkejygFm-2n6xpdiVJ-YHv-Ri66XiFSU8dmczjuR7Nyo_zK_hWohairE3ZomXw7TWIhL56gZrUvtplTU_dbstf7WL4A6TOUlEIhaxkUI3aWfcQrwQOYZo9NX-WSvUo7F9fG5spW4l8RnrHJwxxxooswbDRUYvLcRCGKhk4/s320/JHEI5613%5B1%5D.JPG" width="320" /></a></div><br />Gnocchi alla romana -ingrédients et doses -250 gr de semoule -1 lt de lait -2 jaunes d'œufs -sel -20 gr de beurre -100 gr de parmesan râpé Mettez le lait, le sel et la noix de muscade râpée dans une grande casserole. Porter à ébullition et verser la semoule en remuant continuellement. Baissez un peu le feu et remuez vigoureusement jusqu'à ce que vous obteniez un mélange solide et compact qui se détache de la casserole. Éteignez le feu et laissez refroidir, puis ajoutez les deux jaunes d'œuf, le parmesan et le beurre. Remuez vigoureusement et versez le mélange dans un moule recouvert de papier sulfurisé mouillé et pressé. Niveler avec les mains mouillées jusqu'à obtenir une épaisseur d'un centimètre, puis découper les boulettes à la taille souhaitée à l'aide d'un moule ou d'un verre, mélanger les restes et former d'autres boulettes jusqu'à épuisement de la pâte. Placer les boulettes dans un plat à four beurré, en les faisant se chevaucher légèrement. Saupoudrer de parmesan et de flocons de beurre et faire cuire au four à 200 degrés pendant 10 minutes, en terminant, si nécessaire, par un passage sous le gril pour colorer la croûte. Servir chaud.</li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;">****</span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;">Macco di fave # ingredienti e dosi - </span></span>400 gr di fave secche - 200 gr di <i>pitirru </i> or pasta di piccole dimensioni - 2 cipolla -olio extravergine di oliva q.b. -sale q.b. e pepe a piacimento .FATE COSI (method)Lasciamo le fave secche in acqua fredda per una notte. Il mattino dopo, togliamo la pellicina dalle fave .Tagliamo la cipolla e soffriggiamo con poco olio. Aggiungiamo le fave e abbondante acqua (l'acqua deve superare le fave almeno di due dita), cuociamo a fiamma dolce, per un paio d’ore e rimestiamo di tanto in tanto schiacciando le fave con un cucchiaio di legno.A fine cottura ci troveremo una purea che va aggiustata di sale: è il punto di aggiungere la pasta (e un pochino d'acqua, se occorre).Impiatare condiamo con un filo d'olio e di pepe, se ci piace.</li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;">******consil e merceologia , story del Macco .</span></span>Il macco di fave o meglio, <i style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;">Màccu di favi</i><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;">, è un piatto tipico siciliano inserito nella lista dei prodotti agroalimentari tradizionali italiani .</span><br style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;" /><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;">Un piatto antichissimo, consumato dai nostri contadini, in Sicilia e in tante altre zone del Sud Italia a base della "carne dei poveri", le fave.</span><i style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;">U pitirri</i><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;"> è un piatto antico e il nome sembra essere legato ad una delle attività lavorative più rappresentative della Sicilia di un tempo: secondo Giovanni Ruffino, docente di Linguistica italiana, linguista, glottologo e dialettologo</span><span face="sans-serif" style="color: #252525; font-size: 14.6667px;"><span style="font-size: 14px;">, p</span></span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;">er pitirri s’intende uno stato dello zolfo, quando si trova mescolato insieme ad altro materiale. Proprio così si mangia </span><i style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;">u pitirri</i><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;">, una pasta di farina di semola simile al cous cous, mescolata e cotta insieme alle verdure. Si può mangiare come zuppa, o fatto rapprendere, si taglia a pezzetti e si frigge. Le verdure usate per questa minestra Isono le più svariate, in prima linea il finocchietto, che io proprio non amo, ma a Sutera, paese dell'entroterra siciliano dove i miei sono nati e cresciuti prima di emigrare, si mangia anche con il macco di fave. Per fare u pitirru occorre impastare acqua e farina di semola di grano duro, si passa l'impasto ottenuto attraverso un setaccio dalle maglie larghe, i "granelli di pasta" ottenuti si fanno seccare due, tre giorni e sono pronti per essere utilizzati. . Ho così fatto ricorso alla pasta industriale, quella che meglio si avvicinava e mi sono </span><i style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;">arricriata</i><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.6667px;">! e da oggi credo che u maccu lo mangerò più spesso.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55f2sBpiUtSFhftWEoQvZ8Ep8cjX3nRRJh3MCFJY2GMK1_CA6rOD4yu4CND57n9V51Vjy49x78hwZjaNcM2o5S2SJcHbyJ1SdgLvZxAwvmORktc2TZZdErzdhN9JWAAzWRqSblUyBS1_SEmIfkIdpaBPfhYvimqwzA1Hj-c7Gh1HulbmdG8AiWaGrw2aN/s1800/IMG_6316%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55f2sBpiUtSFhftWEoQvZ8Ep8cjX3nRRJh3MCFJY2GMK1_CA6rOD4yu4CND57n9V51Vjy49x78hwZjaNcM2o5S2SJcHbyJ1SdgLvZxAwvmORktc2TZZdErzdhN9JWAAzWRqSblUyBS1_SEmIfkIdpaBPfhYvimqwzA1Hj-c7Gh1HulbmdG8AiWaGrw2aN/s320/IMG_6316%5B1%5D.JPG" width="320" /></a></div><br /></span>Zucchine alla scapece # 500 gr di zucchine -olio di oliva -olio di semi -½ bicchiere di aceto -menta fresca -sale -aglio - FATE COSI .Lavate le zucchine e tagliatele a fettine non troppo sottili. In una padella fate scaldare meta olio di oliva e metà di semi, poi cominciate a friggere le zucchine poche per volta. Fatele asciugare bene su un foglio di carta assorbente da cucina, poi mettetele in un contenitore di vetro, uno strato di zucchine, foglioline di menta fresca, ancora zucchine ecc. ecc. (regolatevi nella scelta del contenitore, devono venire non meno di 6 strati). Fate bollire l’aceto con uno spicchio di aglio, poi versatelo sulle zucchine insieme ad un cucchiaio di olio di cottura. Coprite ( uso un pirex con il coperchio, ma potete usare anche un barattolo) e lasciate macerare in frigorifero per almeno 48 ore. Prima di servire eliminate l’aglio e la menta, e fatele stare a temperatura ambiente almeno due ore.</li></ul><div><br style="background-color: white; font-family: Cardo; font-size: 17.6px;" /></div><div><span style="color: #1c3c59;"><span style="font-size: 18px;"><br /></span></span></div><ul style="background-color: white; box-sizing: border-box; list-style-image: initial; list-style-position: initial; margin: 32px 0px 32px 3em; overflow-wrap: break-word; padding: 0px;"><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;"> ****</span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;">Pasticcio ferrarese # ingredienti e dosi per 2/4 persone ( vi regolate a secondo le persone , 1 teglia da 26 cm or 28 cm )_ gr 250 di penne oppure maccheroni -formaggio grattugiato - 2 rotoli di pasta sfoglia rotonda (1 per la base e 1 per la copertura) se non volete fare la brisè .>>Per il ragù : gr 300 di carne macinata -1 cipolla piccola -2 cucchiai di olio -1 bicchiere di vino bianco -un pò di brodo di carne -sale e pepe .FATE COSI (METHOD)In una pentola mettere l'olio e scaldarlo aggiungendo poi la cipolla affettata. Rosolarla e poi aggiungere la carne mescolando di continuo perchè non si attacchi per 1 o 2 minuti. Aggiungere il vino bianco e lasciarlo sfumare, salare, pepare e allungare con il brodo. Lasciare cuocere per circa 2 orette aggiungendo di tanto in tanto un pò di brodo.>>> Per la besciamella (1/2 litro) : 1/2 litro di latte -gr 50 di burro -gr 50 di farina -sale -noce moscata .Sciogliere il burro in una casseruola e aggiungere la farina avendo cura di non fare grumi. Versare un pò di latte alla volta sempre mescolando molto bene e addensare sul fuoco la besciamella finchè non bolle (circa 10 minuti). Aggiungere alla fine sale e noce moscata.Solo quando saranno pronti ragù e besciamella cuocete le penne.Prendete un rotolo di pasta sfoglia e adagiarlo sul fondo della teglia. Prendete le penne e mettetele nella besciamella mescolando molto bene.Ora procedete facendo uno strato di besciamella con penne, uno di ragù non dimenticandovi di cospargere di formaggio grattugiato. Quando avrete raggiunto il bordo teglia coprite con l'altro disco di sfoglia. Infornare il tutto per circa 30 MINUTI a 180 gradi , servire anche tiepido .</span></span><div class="separator" style="clear: both; color: #1c3c59; font-family: "Quattrocento Sans", sans-serif; font-size: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDK4yIX6iCCC4fm1Nev98DusCzvr7nv6MMiepC-V7FG-3nk9eBhjYQUS1gztEQLyaUvBYUtLH4TkeYHr1EpBBw8fV0b8LJPCPWyQYBoB9U3B9bWQ6A9DKZJnLu06YoRGi0Lu5HAFYdZOsB9nDD96B-esATMKgGysXlMMCpY4gMhl1xF3PnXpJbwL_2ASyU/s1114/UFZY6707%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1114" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDK4yIX6iCCC4fm1Nev98DusCzvr7nv6MMiepC-V7FG-3nk9eBhjYQUS1gztEQLyaUvBYUtLH4TkeYHr1EpBBw8fV0b8LJPCPWyQYBoB9U3B9bWQ6A9DKZJnLu06YoRGi0Lu5HAFYdZOsB9nDD96B-esATMKgGysXlMMCpY4gMhl1xF3PnXpJbwL_2ASyU/s320/UFZY6707%5B1%5D.JPG" width="320" /></a></div><span face="Quattrocento Sans, sans-serif" style="color: #1c3c59;"><span style="font-size: 18px;">Pasticcio ferrarese # ingredients and doses for 2/4 people ( you adjust according to the number of people, 1 baking pan of 26 cm or 28 cm )_gr 250 of penne or macaroni -grated cheese - 2 rolls of round sfolgia pasta (1 for the base and 1 for the cover) if you do not want to make brisè. >>For the meat sauce : gr 300 ground meat -1 small onion -2 tablespoons of oil -1 glass of white wine -a little meat stock -salt and pepper .DO THIS (METHOD)In a pot put the oil and heat it adding then the sliced onion. Brown it and then add the meat, stirring continuously so that it does not stick for 1 to 2 minutes. Add the white wine and let it fade, season with salt and pepper and dilute with broth. Let it cook for about 2 hours adding a little broth from time to time.>>> For the béchamel (1/2 liter) : 1/2 liter milk -gr 50 butter -gr 50 flour -salt -nutmeg .Melt the butter in a saucepan and add the flour taking care not to make lumps. Pour in a little milk at a time, always stirring very well, and thicken the béchamel on the stove until it boils (about 10 minutes). Add salt and nutmeg at the end.Only when the ragout and béchamel are ready cook the penne.Take a roll of puff pastry and lay it on the bottom of the baking dish. Take the penne and place them in the béchamel sauce, mixing very well.Now proceed by making a layer of béchamel sauce with penne, one of meat sauce not forgetting to sprinkle with grated cheese. When you have reached the edge of the pan cover with the other disk of puff pastry. Bake the whole thing for about 30 MINUTES at 180 degrees , also serve warm .</span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span style="color: #1c3c59;"><span style="font-size: 18px;"><br /></span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span style="color: #1c3c59;"><span style="font-size: 18px;"><br /></span></span></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><span style="color: #1c3c59;"><span style="font-size: 18px;"><br /></span></span><br /><div style="background-color: #ffffe5; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.456px;"><span face=""Quattrocento Sans", sans-serif" style="background-color: white; color: #1c3c59; font-size: 18px;"> **** </span><span face=""Quattrocento Sans", sans-serif" style="background-color: white; color: #1c3c59; font-size: 18px;">Gnocchi ai 4 formaggi # ingredienti e dosi :</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px; text-align: justify;">500 gr PATATE per gnocchi -</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px; text-align: justify;">150 gr FARINA 00 (tenetene da parte un pochina di più nel caso le vostre patate fossero un po’ acquose) -</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px; text-align: justify;">1/2 UOVO -</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px; text-align: justify;">sale q.b.>> per i 4 formaggi >> </span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px;">200 gr LATTE -</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px;">25 gr PANNA FRESCA - </span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px;">50 gr ASIAGO DOLCE -</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px;">80 gr GRANA grattugiato -</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px;">50 gr EMMENTAL grattugiato -</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px;">60 gr GORGONZOLA DOLCE .FATE COSI ( METHOD) </span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px; text-align: justify;">Lessate le patate in pentola a pressione per una decina di minuti a partire dal fischio. Spellatele ancora calde e passatele allo schiacciapatate, raccogliendole in una terrina capiente. Regolate di sale e fate intiepidire. A questo punto formate il vostro impasto: unite il mezzo uovo sbattuto e la farina, lavorando su una spianatoia per comodità. Per la farina regolatevi: dovete ottenere un composto morbido, ma che non si appiccichi dappertutto. Fatelo riposare per una mezz’oretta in frigo.</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px; text-align: justify;">Trascorso questo tempo infarinate la vostra spianatoia, formate dei “rotolini” di un paio di centimetri di diametro e poi formate i vostri gnocchetti.</span><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px; text-align: justify;">Mettete sul fuoco la pentola dove lesserete i vostri gnocchi: vi ricordo che gli gnocchi cuociono in pochissimi minuti. Una volta buttati in acqua bollente salata, appena vengono a galla sono pronti! Nel frattempo preparate il vostro sugo ai quattro formaggi. In un pentolino scaldate il latte assieme alla panna. Preparatevi tutti i formaggi (il grana solo 50 gr) e una volta che il latte sarà quasi a bollore aggiungeteli: mescolate spesso fino al completo scioglimento di tutti e quattro i formaggi, formando una bella cremina densa ed omogenea. Tuffatevi gli gnocchi appena scolateli in modo da condirli per bene e poi suddivideteli in quattro ciotole monoporzione: spolverizzate con il rimanente grana e passateli al forno per qualche istante con il grill in modo che si gratinino per bene.</span></div></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><div style="background-color: #ffffe5; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.456px;"><span style="background-color: white; color: #222222; font-family: "Courier New", Courier, monospace; font-size: 16px; font-style: inherit; font-weight: inherit; letter-spacing: 0.15px; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVL_4D6aeNwC_NuuDgAn2KeMYw3WoMeVRV8L6nKmHuujiamv5qWh2XDg8I2HVw5HyDAU8n2r1c8YztCfiGjV6e_5My97kJvo1ggojG7BfNEsnVEAghvownkzlRJJ7EvA_i5INMrqdSr5r07AblBQkSCrSPk2GOQ40bTyD-xo_go0vszDj2TJoPlrKA5hA/s1142/ULSP2098%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1142" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVL_4D6aeNwC_NuuDgAn2KeMYw3WoMeVRV8L6nKmHuujiamv5qWh2XDg8I2HVw5HyDAU8n2r1c8YztCfiGjV6e_5My97kJvo1ggojG7BfNEsnVEAghvownkzlRJJ7EvA_i5INMrqdSr5r07AblBQkSCrSPk2GOQ40bTyD-xo_go0vszDj2TJoPlrKA5hA/s320/ULSP2098%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div></li><li style="box-sizing: inherit; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;"><div style="background-color: #ffffe5;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 15.456px;">Gnocchi with 4 cheeses # ingredients and servings :500 gr POTATOES for gnocchi -150 gr FLOUR 00 (keep a little more aside in case your potatoes are a little watery) -1/2 EGG -salt to taste. >> for the 4 cheeses >> 200 gr MILK -25 gr FRESH PANNA -50 gr SWEET ASIAGO -80 gr grated GRANA -50 gr grated EMMENTAL -60 gr SWEET GORGONZOLA .DO THIS ( METHOD) Boil the potatoes in a pressure cooker for about ten minutes from the whistle. Peel them while still hot and pass them through a potato masher, collecting them in a large bowl. Adjust the salt and let them cool. At this point form your dough: combine the beaten half egg and flour, working on a pastry board for convenience. Adjust for the flour: you need to get a soft mixture, but one that does not stick all over. Let it rest for half an hour in the refrigerator.After this time has elapsed, flour your pastry board, form "rolls" a couple of centimeters in diameter and then form your gnocchi.Put the pot on the stove where you will boil your gnocchi: I remind you that gnocchi cook in just a few minutes. Once you throw them into salted boiling water, as soon as they come to the surface they are ready . Meanwhile, prepare your four-cheese sauce. In a small saucepan, heat the milk along with the cream. Prepare all the cheeses (the grana only 50 gr) and once the milk is almost to a boil, add them: stir often until all four cheeses are completely melted, forming a nice thick and homogeneous cream. Toss in the gnocchi as soon as they are drained so that they are seasoned well and then divide them into four single-portion bowls: sprinkle with the remaining grana cheese and bake them in the oven for a few moments with the grill so that they are well gratinated.</span></span></div></li></ul><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 15.456px;"> ******</span></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 15.456px;">Penne al baffo ( or pasta a piacere ) # ingredienti e dosi : </span></span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: inherit;">350 gr penne rigate (integrali ) -</span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: inherit;">panna fresca liquida 300 gr -</span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: inherit;">prosciutto cotto a fette 100 gr -</span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: inherit;">pomodorini -</span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: inherit;">olio extravergine d’oliva q.b. -</span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: inherit;">prezzemolo -</span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: inherit;">sale fino q.b-</span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: inherit;">pepe nero -METHOD-</span><span style="background-color: white; color: #333333; font-family: "Crimson Text"; font-size: 17px; text-transform: uppercase;">Per prima cosa ponete sul fuoco una pentola con acqua, salata a piacere, che servirà ovviamente per la cottura della pasta. Mentre l’acqua si scalda, preparate il condimento: tagliate a striscioline sottili il prosciutto cotto e rosolatelo per un minuto in un tegame con un filo d’olio. Rosolato il prosciutto, aggiungete la panna e mescolate; a questo punto potete mettere nel sughetto ottenuto i pomodorini precedentemente lavati a tagliati a spicchi. Lasciate cuocere il tutto per circa 10 minuti a fuoco basso. Nel frattempo cuocete la pasta e lavate e tritate finemente il prezzemolo: una volta cotte le penne integrali, scolate e mettetele direttamente nel tegame con il condimento, quindi aggiungete sale, pepe e prezzemolo a vostro piacimento, poi mescolate e servite in tavola.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPN10l3jxlJsPd3HBynkpuOGUjR-nVzIpxTt_CIjnsF3rDxvQFF8gsiciHqU6c21wbVkEZrsxF5Ykv0lvxIK49n0EoE55hRu-ociT9vfIgG3ie_C1PtyKuQRPETOh8Ijs42Wgq1osxhXxooPKJzeM6tSrHw6SCgBC4n_cNt1Qxm-bxM_qF5bBUwT1UhTex/s1607/VTLF4011%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1578" data-original-width="1607" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPN10l3jxlJsPd3HBynkpuOGUjR-nVzIpxTt_CIjnsF3rDxvQFF8gsiciHqU6c21wbVkEZrsxF5Ykv0lvxIK49n0EoE55hRu-ociT9vfIgG3ie_C1PtyKuQRPETOh8Ijs42Wgq1osxhXxooPKJzeM6tSrHw6SCgBC4n_cNt1Qxm-bxM_qF5bBUwT1UhTex/s320/VTLF4011%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 15.456px;"><figure aria-describedby="caption-attachment-2909" class="wp-caption alignright" id="attachment_2909" style="background-color: #f2f2f2; box-sizing: border-box; float: right; font-family: "Crimson Text"; font-size: 17px; height: auto; margin-bottom: 30px; margin-left: 30px !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 30px 30px; max-width: 320px; overflow: hidden; position: relative; width: 300px;"><figcaption class="wp-caption-text" id="caption-attachment-2909" style="background-color: rgba(0, 0, 0, 0.2); bottom: 5px; box-sizing: border-box; color: white; font-size: 12px; font-style: italic; padding: 3px 12px; position: absolute; right: 5px; text-shadow: rgba(0, 0, 0, 0.1) 1px 1px 1px; text-transform: capitalize;">Penne Al Baffo Pronte Per Essere Mangiat<span style="background-color: white; color: #333333; font-size: 17px;">Così facendo avrete in poco tempo un piatto squisito pronto da mettere in tavola. Come anticipato all’inizio, la ricetta è personalizzabile: a quella che vi ho consigliato potete sostituire il prosciutto cotto con lo speck, oppure con del pesce; potete aggiungere pisellini, zucchine o quel che più preferite! Come vedete possiamo sbizzarrirci a creare la nostra personale versione, basta non farsi mancare le</span><span style="background-color: white; color: #333333; font-size: 17px;"> </span><a href="https://ricette.giallozafferano.it/Penne-al-baffo.html" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: bold; margin: 0px; outline: none; padding: 0px; transition: all 0.25s ease-in-out 0s; vertical-align: baseline;">idee</a><span style="background-color: white; color: #333333; font-size: 17px;">.</span><span style="background-color: white; color: #333333; font-size: 17px;">Prima di concludere vorrei darvi ancora un consiglio: se siete poco inclini a mangiare la pasta integrale, lasciatela cuocere qualche minuto in più rispetto a quanto scritto sulla confezione. Il risultato sarà straordinario!</span><span style="background-color: white; color: #333333; font-size: 17px;">Adesso non vi resta che provare le penne al baffo: se vi piacciono vi leccherete i baffi!</span></figcaption></figure></span></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 15.456px;"><br /></span></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 15.456px;"><br /></span></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 15.456px;">*****</span></span></div><ul style="background-color: white; box-sizing: border-box; list-style-image: initial; list-style-position: initial; margin: 32px 0px 32px 3em; overflow-wrap: break-word; padding: 0px;"><li style="box-sizing: inherit; color: #1c3c59; font-family: "Quattrocento Sans", sans-serif; font-size: 18px; margin: 0.5em 0px; outline: none; overflow-wrap: break-word; padding: 0px;">Coniglio all'Ischitana ( Isola Ischia a Napoli ) # ingredienti e dosi -1 coniglio di massimo 1.200 gr -10 pomodorini -maggiorana fresca -timo -basilico -1/2 bicchiere di vino bianco -1/2 bicchiere di vino rosso -1 cucchiaio di strutto -1/2 bicchiere di olio extravergine di oliva -sale fino e pepe nero q.b- 1 testa di aglio -METHOD-Fa tagliare dal macellaio il coniglio in pezzi regolari. Lavali per eliminare residui di osso e poi immergili in un contenitore con acqua ed aceto per circa un’ora. Dopo asciuga i pezzi con molta cura usando della carta assorbente.In una casseruola fai soffriggere nell’olio una testa d’aglio leggermente schiacciata. Quando l’aglio è imbiondito, aggiungi i pezzi di coniglio e falli rosolare da entrambe le parti .Quando il coniglio è rosolato bene e ha fatto la crosticina, sfuma col vino e aggiungi le foglie fresche di timo e maggiorana. Lascia cuocere a fuoco vivace, finché il vino non è evaporato quasi del tutto.Quando il fondo di cottura è ristretto, è ora di aggiungere i pomodorini tagliati in 4 e lo strutto. Aggiusta di sale e pepe.Fa cuocere per un altro quarto d’ora a fuoco lento. Il segreto in questa fase sta nel far tirare bene il sugo, fino quasi a far attaccare il coniglio al tegame.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWm7PIdeDTKaSWXmcYaSR_HGsb32eZnh37cpB4nasQ_2eiagPC0lBhUp-N0ijnzsR3TunJ23UHknMvzuq-C0D9z8Zw_d2xturiUexcleTE3lUr58OWDVM3HeYjP_NlyP7k5ASZ3LsM4tYyFd-TDot5XGya_LYfNg7UESnfwk4QLzH3HapwfChlTVcXbqn/s1519/IMG_E4430%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="892" data-original-width="1519" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWm7PIdeDTKaSWXmcYaSR_HGsb32eZnh37cpB4nasQ_2eiagPC0lBhUp-N0ijnzsR3TunJ23UHknMvzuq-C0D9z8Zw_d2xturiUexcleTE3lUr58OWDVM3HeYjP_NlyP7k5ASZ3LsM4tYyFd-TDot5XGya_LYfNg7UESnfwk4QLzH3HapwfChlTVcXbqn/w400-h235/IMG_E4430%5B1%5D.JPG" width="400" /></a></div><br /><br /></li></ul><p style="background-color: white;"><span face="Trebuchet MS, Verdana, Arial, sans-serif"><span style="font-size: 12px;"> ********</span></span></p><p style="background-color: white; color: #333333; font-family: "Trebuchet MS", Arial, Helvetica, sans-serif; font-size: 15.2px; line-height: 1.462;"><b>Arrosto di coniglio bardato # Ingredienti per 6 persone:</b> 1 coniglio intero, 1/800 gr kg di patate cotte al forno, 10/12 di fette di bacon ( pancetta tesa), 50 gr di prosciutto cotto, 300 gr di salsiccia, 2 spicchi di aglio, vino bianco secco, salvia, rosmarino, EVO, sale e pepe.METHOD-Disossare il coniglio,apritelo a libro, copritelo con un foglio di carta da forno e passatelo al batticarne per renderlo più sottile e tenero.Se non siete esperti in questo passaggio vi consigliamo di acquistare un coniglio già disossato e battuto in macelleria.Preparate un trito con aglio, salvia e rosmarino. Massaggiate il coniglio dentro e fuori con poco olio di oliva, sale e pepe macinato fresco.Aggiungete ora il trito di erbe e continuate a massaggiare.Farcite il coniglio così condito con il prosciutto cotto. Saltate velocemente in padella la salsiccia sbriciolata e disponetela nella parte centrale del coniglio aperto. Arrotolate il coniglio su sé stesso facendo attenzione a formare un rotolo stretto e regolare.Bardarlo (rivestirlo) completamente con la pancetta a fette.Legate il coniglio con lo spago da cucina, quindi mettetelo in una teglia leggermente unta.Se preferite (consigliato) legate il coniglio arrotolato in un foglio di carta da forno.Cuocete a 190° C per circa 40 minuti, rigirando spesso il coniglio per farlo rosolare su tutti i lati e aggiungendo di tanto in tanto una spruzzata di vino bianco. A cottura ultimata fate riposare la carne in modo da farla insaporire. Togliete lo spago, tagliate a fette e servite con il contorno di patate al forno.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AFNS2H_KNrd0qMFMYaw-85phRiMNrZ6QyFozTFu2tzYp-RwfoHNBut3PPh6YRtocV0EPYqTtQYScgFZKHC9jJR9VYPEuAjUqApSwPW9G2O7wUQkoZlvkkU39qB-ftuPCB7XEaTalnN7Ht371ocA667BtqAoCaC0s62zFxjkUMbzvVQvuRjrRwaoo2TKC/s1853/SZUS1604%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1724" data-original-width="1853" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AFNS2H_KNrd0qMFMYaw-85phRiMNrZ6QyFozTFu2tzYp-RwfoHNBut3PPh6YRtocV0EPYqTtQYScgFZKHC9jJR9VYPEuAjUqApSwPW9G2O7wUQkoZlvkkU39qB-ftuPCB7XEaTalnN7Ht371ocA667BtqAoCaC0s62zFxjkUMbzvVQvuRjrRwaoo2TKC/s320/SZUS1604%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p style="background-color: white;"><span face="Trebuchet MS, Verdana, Arial, sans-serif"><span style="font-size: 12px;"><br /></span></span></p><p style="background-color: white;"><span face="Trebuchet MS, Verdana, Arial, sans-serif"><span style="font-size: 12px;">+++++++</span></span></p><p style="background-color: white;"><span face="Trebuchet MS, Verdana, Arial, sans-serif"><span style="font-size: 12px;">Cicerchiata # ingredients and doses - 2 eggs -2 tbsp sugar -2 tbsp evo oil -200 gr flour type 00 -oil for frying -10/12 tbsp honey - pawns -some peeled almonds - METHOD- Mix eggs and sugar into a frothy mixture to which flour and butter are added. The resulting dough is divided into small rolls that are cut into small pieces. Shape these pieces into small balls about one cm in diameter. After frying these balls in hot oil and leaving them to dry, it is time to mix them in a saucepan with honey that you have melted for a few minutes. The last steps consist of shaping them into the shape of a doughnut, decorate with the coloured sprinkles and pearl almonds, leave to cool and enjoy.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Trebuchet MS, Verdana, Arial, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzmQwjDx6WM58Nz89XYTjKa5i6xqASpA1Wd5LPxjZw3IK0JT71PJa75_rB498ERkX0ZawxRDIj8ftbaBeDzHV6l10hLE0EBemzZPcUpmGQc07ZfFizy9wXcfijv2rS6pqNiHdBP804W8DBxZdwKHDie6AdbugwjLcU_Nxrn3cGUn6t4nSzKnMZYSnBMb_/s1752/HXOX1640%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1752" data-original-width="1736" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzmQwjDx6WM58Nz89XYTjKa5i6xqASpA1Wd5LPxjZw3IK0JT71PJa75_rB498ERkX0ZawxRDIj8ftbaBeDzHV6l10hLE0EBemzZPcUpmGQc07ZfFizy9wXcfijv2rS6pqNiHdBP804W8DBxZdwKHDie6AdbugwjLcU_Nxrn3cGUn6t4nSzKnMZYSnBMb_/s320/HXOX1640%5B1%5D.JPG" width="317" /></a></span></div><span face="Trebuchet MS, Verdana, Arial, sans-serif"><br /><br /></span><p></p><div><br /></div><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"><br /></span></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"><br /></span></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"> ******</span></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"><br /></span></p><p style="background-color: white;"><span class="body" face="Trebuchet MS, Verdana, Arial, sans-serif" style="font-size: 12px;">Tagliatelle with mushrooms, sausage and saffron # Ingredients and servings for 4/5 people -- For the pasta: 500 gr flour; 5 eggs >- For the sauce: olive oil; garlic; 300/400 gr porcini mushrooms; 300/400 gr sausage; 1/2 sachet of saffron.METHOD - Fill half a coffee cup with very hot water and immerse 0.3 gr saffron (or pistils) in it. Let the saffron soak in the water for about 60 minutes.Prepare the noodles with 500 gr flour and 5 whole eggs. Knead the dough and wrap it in cling film. Prepare the sauce: pour the oil into a frying pan, add the garlic and let it fry slowly. As soon as the garlic turns a golden colour, remove it from the pan and add 300/400 gr of crumbled sausage. After a few minutes, add 300/400 g porcini mushrooms. Cook in the frying pan for a few minutes.In the meantime cook the noodles in plenty of water.When the sauce is cooked, add the water and saffron in the cup.If necessary, if the sauce is too dry, add a ladle of cooking water from the pasta.Stir in the sauce and serve at the table.</span></p><div class="separator" style="clear: both; text-align: center;"><span class="body" face="Trebuchet MS, Verdana, Arial, sans-serif" style="font-size: 12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLYTDMbVLrKle2_bjY_4xYK_UBdfd10n_r3lRaQaUZvympQhHObKm_KMqiSvrxIPi6lLqzs0XUfFFUXM9ZkdBynQmYlzxfz1ZfzfH695BwToiB5exvl8wzyTH-pBzE-AtqyRjhSCaP-j7IQdobtW0iOCHAJ2wa4oEIH9Ti3Edg6w0gUtQOlDkaRL8UcnU/s1754/IMG_E4149%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1754" data-original-width="1156" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLYTDMbVLrKle2_bjY_4xYK_UBdfd10n_r3lRaQaUZvympQhHObKm_KMqiSvrxIPi6lLqzs0XUfFFUXM9ZkdBynQmYlzxfz1ZfzfH695BwToiB5exvl8wzyTH-pBzE-AtqyRjhSCaP-j7IQdobtW0iOCHAJ2wa4oEIH9Ti3Edg6w0gUtQOlDkaRL8UcnU/s320/IMG_E4149%5B1%5D.JPG" width="211" /></a></span></div><span class="body" face="Trebuchet MS, Verdana, Arial, sans-serif" style="font-size: 12px;"><br /><br /></span><p></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"><br /></span></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"><br /></span></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"><br /></span></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"> *********</span></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"><br /></span></p><div style="background-color: #f0eeff; color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.4px; margin: 0in 6.8pt 0pt 42.8pt; text-indent: -0.25in;"><span style="font-size: 10pt;">Adobo di pollo e maiale # ingredienti e dosi # 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or </span><span style="font-family: Symbol; font-size: 10pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman";"> </span></span><span style="font-size: 10pt; text-indent: -0.25in;">choice of either 1 kilo of pork or 1 kilo of chicken - </span><span style="font-size: 10pt; text-indent: -0.25in;">1 head garlic, minced -</span><span style="font-family: Symbol; font-size: 10pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman";"> </span></span><span style="font-size: 10pt; text-indent: -0.25in;">1/2 yellow onion, diced -</span><span style="font-size: 10pt; text-indent: -0.25in;">1/2 cup soy sauce - </span><span style="font-size: 10pt; text-indent: -0.25in;">1 cup vinegar -</span><span style="font-size: 10pt; text-indent: -0.25in;">2 cups of water -</span><span style="font-family: Symbol; font-size: 10pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman";"> </span></span><span style="font-size: 10pt; text-indent: -0.25in;">1 teaspoon paprika -</span><span style="font-size: 10pt; text-indent: -0.25in;">5 laurel leaves (bay leaves) -</span><span style="font-size: 10pt; text-indent: -0.25in;">4 tablespoons of cooking oil or olive oil -</span><span style="font-size: 10pt; text-indent: -0.25in;">2 tablespoons cornstarch - </span><span style="font-family: Symbol; font-size: 10pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman";"> </span></span><span style="font-size: 10pt; text-indent: -0.25in;">Salt and pepper to taste -</span><span style="font-size: 10pt; text-indent: -0.25in;">3 tablespoons water - METHOD-</span><span style="font-size: 10pt; text-indent: -0.25in;">In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.</span><span style="font-size: 10pt; text-indent: -0.25in;">Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.</span><span style="font-size: 10pt; text-indent: -0.25in;">Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.</span><span style="font-family: Symbol; font-size: 10pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman";"> </span></span><span style="font-size: 10pt; text-indent: -0.25in;">Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken..</span><span style="font-size: 10pt; text-indent: -0.25in;">Add salt and/or pepper if desired .</span><span style="font-size: 10pt; text-indent: -0.25in;">Bring to a boil then simmer for an additional 5 minutes. </span><span style="font-size: 10pt; text-indent: -0.25in;">Serve hot with the adobo gravy and rice.</span></div><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"><br /></span></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><span class="body" style="font-size: 9pt;"> ****</span></p><p style="background-color: white; font-family: "Trebuchet MS", Verdana, Arial, sans-serif; font-size: 12px;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAEfmhCewkb96yPLOqJ3lcHDAkMkyHZmnQcmfpfYVOPZruAYvJM-pHTQBLk9-6oVFGoVRti2xPQ_8jlkpppVNZPt4PM7e4oNJIymK3UL-evRVfWNztfhvT4znOJMS6S-ie6K-MXk-m-z2nyWOjTiUxhW7Gq53CX4jvBhqM6L3DXmZi0_m2gWe1JF-Mq7R/s1800/RSQR2327.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1442" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAEfmhCewkb96yPLOqJ3lcHDAkMkyHZmnQcmfpfYVOPZruAYvJM-pHTQBLk9-6oVFGoVRti2xPQ_8jlkpppVNZPt4PM7e4oNJIymK3UL-evRVfWNztfhvT4znOJMS6S-ie6K-MXk-m-z2nyWOjTiUxhW7Gq53CX4jvBhqM6L3DXmZi0_m2gWe1JF-Mq7R/s320/RSQR2327.JPG" width="256" /></a></div><br /><span class="body" face=""Trebuchet MS", Verdana, Arial, sans-serif" style="font-size: 9pt;">Adobo di pollo e maiale # 1 Kilo - Chicken/Pork - 2 Red Onions -1/2 Gloves of Garlic - 1 Cup of Vinegar -<br />1/4 Cup of Soy Sauce - 1 tsp of black pepper crushed - oil and chilli Jalapeno -METHOD -</span><span face=""Trebuchet MS", Verdana, Arial, sans-serif" style="font-size: 9pt;"> Marinade the meat into vinegar,soy sauce and black pepper for 3 hours or bring the meat to boil till tender.</span><span face=""Trebuchet MS", Verdana, Arial, sans-serif" style="font-size: 9pt;"> Remove the meat from marinade set aside the marinated sauce. Then sautee the meat on a deep pan till become golden brown. Then add the garlic and chilli pepper sautee it for 3 minutes, then add the onions sautee for another 5 minutes, then add the marinated sauce. Simmer till the meat become tender the way you like it.</span><span face=""Trebuchet MS", Verdana, Arial, sans-serif" style="font-size: 9pt;">Serve it with Jasmine Rice add patis for taste (optional).</span><p></p></div><p><br /></p><p> *******</p><p><span style="color: #231804; font-family: trebuchet; font-size: medium;">Pomegranate risotto (rice) # Ingredients and servings for 2/3 people # 180/200 gr carnaroli rice -1 large pomegranate -1 white onion-1/2 small glass of red wine-500 ml of pre-salted vegetable stock - salt to taste - pepper to taste - grated Parmesan cheese - a knob of butter METHOD- Peel the pomegranate, removing the white part well, set aside 2 spoonfuls of the seeds and blend the rest in a blender. Strain through a sieve and keep the juice obtained in a glass. In a high frying pan, heat the oil and brown the chopped onion. Toast the rice and then deglaze it with the red wine. Start cooking by adding the pomegranate juice, then when it dries up, add the stock and continue cooking. At the end of cooking (13/14 minutes) add salt and pepper to taste and turn off the heat. Stir in the Parmesan cheese and butter, mix well and leave to rest for 2 minutes. Serve on a plate with the pomegranate seeds.</span></p><p><span style="color: #231804; font-family: trebuchet; font-size: medium;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgX0zvAMTeFtP7NNyL7MzpRqEGZD9VxDsPRZ7fxrHmr8XPaKGzkjP5JjRZ7lgQVKAkR81LaBzuy5LD9jj5l4RCb8uIGG8RLaVyPD-R3v5V8VMLImPQQOn5ikC0pgL9Rq07k82H3Ak0td9Lxmq3nzwoWsYh7avLImnWPKY2pk_blXRXbS5xJ2qhitTaGMw=s1728" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="1728" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgX0zvAMTeFtP7NNyL7MzpRqEGZD9VxDsPRZ7fxrHmr8XPaKGzkjP5JjRZ7lgQVKAkR81LaBzuy5LD9jj5l4RCb8uIGG8RLaVyPD-R3v5V8VMLImPQQOn5ikC0pgL9Rq07k82H3Ak0td9Lxmq3nzwoWsYh7avLImnWPKY2pk_blXRXbS5xJ2qhitTaGMw=s320" width="320" /></a></div><p> <span style="text-align: center;">Pasticcio di Maccheroni all'Adriano # ingredients and doses :For the shortcrust pastry : 450 gr flour -200 gr butter -100 gr sugar -4 egg yolks ( nò cold from the fridge )-1 level tablespoon grated lemon zest - little fine salt _For the meat sauce_150 gr veal meat , 150 gr chicken breast meat ,1/2 glass dry white wine , 2/3 tablespoons marsala , 50 gr butter , little olive oil , 2 white onion , salt _For the béchamel sauce : 1/2 l milk - 3 tbsp flour -1 knob butter - grated nutmeg - salt . For the filling :25/30 gr dried mushrooms , 50 gr grated parmesan cheese , 250 gr sedanini rigati ( pasta ) , 50/60 gr truffle -Method_Chop onion, celery and carrot and sauté in a pan with butter. Add the minced meat and sauté for 10 to 15 minutes , then douse with wine and marsala and cook slowly for 70 to 80 minutes , wetting, if necessary with water or vegetable stock ( no stock cube ).Boil the pasta al dente in plenty of salted water.Drain and toss with the meat sauce, béchamel sauce and parmesan cheese. Grease and flour a baking pan and line it with more than half of the shortcrust pastry.Fill it with the mixture and cover it with a disc of pastry , seal the edges, brush with egg yolk ( nò cold from the fridge ) , pierce with a fork and bake in a preheated oven at 180 °C for about 30 minutes.</span></p><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">*** conseil du chef AdrianoMennillo _ in this recipe I used potatoes cut into very thin filangèe ( so I put them raw ) the shortcrust pastry with sugar you can find ready-made in supermarkets like the béchamel ( make it a little liquid , adding 1/2 glass of milk ) , if you like use sugar-free shortcrust pastry _if you want to keep the ancient Ferrara recipe , use crests and other chicken scraps instead of beef and veal as I did in this recipe _</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTi3ZlilSYvCC_NeN7StN_REc-EgL7bwz9b_8uMuqjDrvJJezlEgFpT9pacrP_QyqcCm2lzGF6Zb7U3I3vsm1fflB8XDtEvHBrTN-oqFA7lo29SNWRUZlGDPKbL55NqdIHRqS3Dz9iSxBxMpay4tk1oo55nDtGYRRbXeaS6Di_pt6L2S34Yc7RZqF8g/s1218/QNKH1279%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1218" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTi3ZlilSYvCC_NeN7StN_REc-EgL7bwz9b_8uMuqjDrvJJezlEgFpT9pacrP_QyqcCm2lzGF6Zb7U3I3vsm1fflB8XDtEvHBrTN-oqFA7lo29SNWRUZlGDPKbL55NqdIHRqS3Dz9iSxBxMpay4tk1oo55nDtGYRRbXeaS6Di_pt6L2S34Yc7RZqF8g/s320/QNKH1279%5B1%5D.JPG" width="320" /></a></div><div><br /></div><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4z4vfChi7eCDTYT_uj23pKUGCiKra_7WYi9TI5lqjtC3w_ZnJC_5tIRi_LThMIvQGTghAdxHc1JrCc-xDGG-JlXIkcMZ75gWZ4oYHF4SoorWGkSPdd48cGK2N1jaItnDldCxk_N0HyZFMnIr-hGQeOeTeIndtKyVkjkcGJVRYNosaDnU9CQT1KWpctU/s3264/IMG_4062.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4z4vfChi7eCDTYT_uj23pKUGCiKra_7WYi9TI5lqjtC3w_ZnJC_5tIRi_LThMIvQGTghAdxHc1JrCc-xDGG-JlXIkcMZ75gWZ4oYHF4SoorWGkSPdd48cGK2N1jaItnDldCxk_N0HyZFMnIr-hGQeOeTeIndtKyVkjkcGJVRYNosaDnU9CQT1KWpctU/s320/IMG_4062.JPG" width="320" /></a></div><p><span style="color: #231804; font-family: trebuchet; font-size: medium;"><span style="color: black; font-family: "Times New Roman"; font-size: medium;">MassimoMatteo # 2022 # </span><br style="color: black; font-family: "Times New Roman"; font-size: medium;" /></span></p><p><br /></p><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="color: #231804; font-family: trebuchet; font-size: medium;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqi7KlKMXmcfBurCrebhC8-nyIGbpg_rtWKdFVzJrqnAXkWyDaYXC2OSKmx1hSJm3Ur90YkvmABj9ybveFqsv6Z9_attQxdh6xS7pgRZ3VMGu9Q__wByLnne8sP-V3I2WqR0FOfVQ6faAUfD3k8N6nzqg7YKYRrn7evJbvY-TzvhV2j6yix6p2N8n4Ok/s640/adrianomennillo%20138.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqi7KlKMXmcfBurCrebhC8-nyIGbpg_rtWKdFVzJrqnAXkWyDaYXC2OSKmx1hSJm3Ur90YkvmABj9ybveFqsv6Z9_attQxdh6xS7pgRZ3VMGu9Q__wByLnne8sP-V3I2WqR0FOfVQ6faAUfD3k8N6nzqg7YKYRrn7evJbvY-TzvhV2j6yix6p2N8n4Ok/s320/adrianomennillo%20138.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both;">2015 laurea in filosofia >> </div><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/3a_UEUrJh_w" width="320" youtube-src-id="3a_UEUrJh_w"></iframe></div><br /><i style="color: #231804; font-family: roboto; font-size: 14px;">Locro de pata # Ingredients and servings for 4/6 people : 2,500 kg yellow potatoes - 10 gr cumin 2/4 g achiote powder ( I use rocket and rosemary finely chopped to a pulp ) - 1 1/2 of unsalted vegetable stock or hot water - 2 cloves of garlic , 2 white onions - olive oil - 200 gr milk - a little whole milk - 200 gr cheese ( salted or quartered ) 1 avocado , peeled , 1 avocado, peeled, stoned and sliced (see my photo) roasted and salted maize served (or small pieces of toasted bread) parsley - Aji _METHOD sauce - in a high-sided pan, over low heat, fry the onion and garlic finely chopped with extra virgin olive oil, After 6/8 minutes, while you have cleaned the potatoes, cut them into pieces and add them to the mince, stir for 2/3 minutes, add 1 litre of hot stock and salt, cook for 15/20 minutes. Once the potatoes are cooked, remove from the pot from the heat and 2/3 ladlefuls of cooked potatoes and set aside, the remainder pass it all through the masher or blender to become a cream. Now put the pan back on the heat at a low simmer and add the 2/3 ladlefuls of chopped potatoes, the whole milk (to taste) and the chopped quartirolo cheese, turn up the heat a little and stir to melt the cheese and the Aji sauce (to taste), serve with slices of avocado ></i><p></p><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline;"><span style="color: blue;"><i><span style="color: black;">>> look my photo chefAdrianoMennillo# r 2021 #<br /></span></i></span></div><p><span style="color: blue;"><i></i></span><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uc3O0lgmNrScHibvn5L4aCLPd5dVqA0VEEpu1wruks4SzktaQQN9eKjCg9r81do4t50Xlr-fDmLLmTjEVXopy7NMx7dci1M0-0XQKtTRxblF7oU_sVOcRZ3N0or4dlnDtNav3xpKierz/s1201/GQWSE9004%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="1201" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uc3O0lgmNrScHibvn5L4aCLPd5dVqA0VEEpu1wruks4SzktaQQN9eKjCg9r81do4t50Xlr-fDmLLmTjEVXopy7NMx7dci1M0-0XQKtTRxblF7oU_sVOcRZ3N0or4dlnDtNav3xpKierz/w400-h356/GQWSE9004%255B1%255D.JPG" width="400" /></a></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheGMbTVv5nw3JqlAruzqbMzxuLgva8b_13B8Jt5vuxUVKXno96yYw1yd62GWSIYH-5pXQB03Uie-R1NMiURV-38hHF5vFZlRAPpWv1KoNQTWzJyRx8F7Q8G-1IGl5rgAPYpfg3QyDYQ6ehsLMHjE1tXhG11LsAPZ8Yp0HHqJWFP8QUJm6WoNgltyWtcU/s800/rosaischia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="563" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheGMbTVv5nw3JqlAruzqbMzxuLgva8b_13B8Jt5vuxUVKXno96yYw1yd62GWSIYH-5pXQB03Uie-R1NMiURV-38hHF5vFZlRAPpWv1KoNQTWzJyRx8F7Q8G-1IGl5rgAPYpfg3QyDYQ6ehsLMHjE1tXhG11LsAPZ8Yp0HHqJWFP8QUJm6WoNgltyWtcU/s320/rosaischia.jpg" width="225" /></a></div><br /><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"> Dhansak Dal ( stufato di agnello con verdure ) # ingredienti e dosi _2 cups split pigeon peas (<i style="box-sizing: border-box; font-family: Poppins, sans-serif;">tuvar dal</i>) - ½ cup red lentils (<i style="box-sizing: border-box; font-family: Poppins, sans-serif;">masoor dal</i>) - ½ cup split chickpeas (<i style="box-sizing: border-box; font-family: Poppins, sans-serif;">chana dal</i>) -1 cup split mung beans (<i style="box-sizing: border-box; font-family: Poppins, sans-serif;">mung dal</i>) -1 potato, unpeeled -½ cup chopped pumpkin (white and yellow) -½ cup chopped carrots and any other vegetable you prefer -1 onion, finely chopped -1 clove garlic -3 tomatoes, chopped -1 tbsp<span> </span><i style="box-sizing: border-box; font-family: Poppins, sans-serif;">dhansak masala</i> -1 tsp cumin (<i style="box-sizing: border-box; font-family: Poppins, sans-serif;">jeera</i>) powder -1 tsp coriander (<i style="box-sizing: border-box; font-family: Poppins, sans-serif;">dhania</i>) powder -Red chilli powder to taste -Unrefined salt to taste -1 bay leaf (<i style="box-sizing: border-box; font-family: Poppins, sans-serif;">tej patta</i>) -Soy granules (optional), soaked and drained -Water -Lemon juice to taste -Chopped fresh coriander leaves .FATE COSI >>Cook all the dals in a pressure cooker along with the potato, pumpkin and carrots. In a saucepan, sauté the onions and garlic until the onions are translucent. Add the chopped tomatoes,<span> </span><i style="box-sizing: border-box; font-family: Poppins, sans-serif;">dhansak masala</i>, red chilli powder, cumin and coriander powders and let it cook for about 5 minutes. Once the dals are cooked, add the tomato-onion mixture with the dal and vegetables and puree in a blender. Add salt and simmer this puree for about 15 minutes with a bay leaf. Add some soaked and drained soy granules if you like. Garnish with lemon juice and chopped coriander<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuFFksr5YZZrEUnvLGD6tDXkqi1NCiW7UoPUCpP63G3oMJ62XLeH0UEgSMVSA8X4vQuUVXy326uZfibhDAhk5gwStnz49cXu8_rbMPdTOaMRI4W__fO2G7ARn8v1XDx8OflK-ZMWNNfVP/s1665/MXTM0129%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="927" data-original-width="1665" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuFFksr5YZZrEUnvLGD6tDXkqi1NCiW7UoPUCpP63G3oMJ62XLeH0UEgSMVSA8X4vQuUVXy326uZfibhDAhk5gwStnz49cXu8_rbMPdTOaMRI4W__fO2G7ARn8v1XDx8OflK-ZMWNNfVP/s320/MXTM0129%255B1%255D.JPG" width="320" /></a></div><br /><br />******** my ingredienti per 4/6 persone ( look my photo ) _Dhansak dal >>Stufato di Agnello con verdure e legumi )- 500 gr di Agnello -250 gr lenticchie gialle (tuvar dal)-100 gr lenticchie rosse (masoor dal)-100 gr fagioli mungo -60 ml olio di oliva-2 cipolle -3/4 di cucchiaino di curcuma macinata-1 cucchiaino di pepe rosso macinato( a piacere)-poco coriandolo macinato-poco cumino macinato-1 piccola melanzana asiatica-250 gr di polpa di zucca -1,5 lt acqua-1 cucchiaino di sale-olio-spicchi di limone-<b><span style="color: red;">Per la masala:1 cucchiaio di semi di cumino-1 cucchiaio di semi di coriandolo ( or prezzemolo)-1 stecca di cannella (5 cm)-5 baccelli di cardamono verde -3/4 di cucchiaino di pepe nero in grani-8 spicchi di aglio-5 cm di zenzero -7 peperoncini rossi.</span></b> </div><div class="separator" style="clear: both; text-align: center;"> </div><p><br /></p><p> ********</p><p>Chowder with seafood # ingredients and servings # 1.5 kg of chowder fish - 300 gr mussels - 500 gr fresh peeled or canned tomatoes - 2 cloves of garlic - 1 chili pepper - fresh parsley - salt - evo oil .METHOD- Clean the fish well, scrape the mussels and wash everything. In a fairly large saucepan ( better if earthenware) put the evo oil, the two whole or chopped garlic cloves, chopped parsley and chili pepper to taste,,, put on the heat and when the garlic becomes barely golden add the peeled tomatoes and a little salt.When the sauce has receded a little add the fish as you go, starting with the larger ones, and cook for half an hour with the pan covered.The mussels will be put into the sauce just a few minutes before the end of cooking the chowder . When the chowder is ready, pour it into bowls and enjoy with slices of bread toasted and greased with garlic.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kufYLCDxo9f210gJ0ahWUzBqkUBZ1VAV8z8WH5v4jxTakxtbn2InvKeJUIDCTi2YBsBSRWmh51Tp0nOjbRVkzedTv7lasGOsXfJGFFNGJdZGNaQhvW5e_sn4hnjZYqq0vGgWMGlDZ7cA0TYQ5BDvDEsUVOh6kGfCJ2vHce6dif7XUL8dIzCvxaIedww/s1800/BSYJE8863%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1559" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kufYLCDxo9f210gJ0ahWUzBqkUBZ1VAV8z8WH5v4jxTakxtbn2InvKeJUIDCTi2YBsBSRWmh51Tp0nOjbRVkzedTv7lasGOsXfJGFFNGJdZGNaQhvW5e_sn4hnjZYqq0vGgWMGlDZ7cA0TYQ5BDvDEsUVOh6kGfCJ2vHce6dif7XUL8dIzCvxaIedww/w346-h400/BSYJE8863%5B1%5D.JPG" width="346" /></a></div><br /> PHOTOS e già ..... 35 + 7 anni ><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div> ***</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw7tS2i9NhhiLzIWEinn_G_nSNgwot_x2Aq2qwQM28_j-keKXOGjd_zAfRXz8H7pYzXHKN2kOF4K8PoT6_hZDCKRGoeKZX-7vqIH5434Wp2OZSKsEQup_X9JHC73S6jPp63MvZeXN3nxxzsk8HOxv5QE0hKaYQK0RU_yyD5H3NjHQLbAhvqpLE1309dXe/s1800/DJOZ0788%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1787" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw7tS2i9NhhiLzIWEinn_G_nSNgwot_x2Aq2qwQM28_j-keKXOGjd_zAfRXz8H7pYzXHKN2kOF4K8PoT6_hZDCKRGoeKZX-7vqIH5434Wp2OZSKsEQup_X9JHC73S6jPp63MvZeXN3nxxzsk8HOxv5QE0hKaYQK0RU_yyD5H3NjHQLbAhvqpLE1309dXe/s320/DJOZ0788%5B1%5D.JPG" width="318" /></a></span></div><p></p><div class="separator" style="background-color: white; clear: both;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.4px;">Sicilian-style pasta timbale # ingredients and servings for 4/5 people : 350 gr anelletti ( or farfalle ) -200 gr beef or veal meat -200 gr chopped mixed beef/pork - 50 gr tomato paste -750/800 gr tomato paste or fresh tomato puree - 150/200 gr peas -3/5 eggplant - 1 clove of garlic -1 onion -50 gr caciocavallo-50 gr primosale-50 gr provola -1 glass of dry white wine -4 tbsp grated parmesan cheese -200 gr breadcrumbs -6 tbsp extra virgin olive oil -black pepper, salt to taste. b.METHOD-Cut the eggplant into four 1 cm thick slices, the rest cut into cubes. Fry the slices and cubes and keep aside.Dice the cheeses and keep aside. Brown the meat plus mince over low heat with 4 tablespoons dio oil, then douse with white wine and , after it has faded, remove it from the pan. Add 2 tablespoons to the meat browning base and wilt the chopped onion in it. Add the minced garlic clove, meat, tomato puree and tomato paste dissolved in 1/2 cup warm water.Raise the heat and cook the meat in the sauce, stirring. If necessary, wet with lukewarm water and lower the flame. Season with salt and pepper and let simmer in a half-covered pan for 2 to 3 hours, adding water as needed .Half an hour before removing from the heat, add the peas. When cooked, remove the meat from the sauce, let it cool, separate it from the sauce and dice it. Recover at least half of the peas, separate them from the sauce and set aside.Boil the aneletti, drain well al dente and toss with half the sauce.Grease a nonstick baking dish and sprinkle with breadcrumbs, removing any excess. Arrange the eggplant slices on the bottom arranged to form a star ( look at my photos). Pour half the pasta on top, flatten it and pour over the diced meat, peas, diced eggplant, and previously cut cheeses, cover with sauce and make another layer of pasta. Pour in more sauce and sprinkle the surface with breadcrumbs. Cover the timbale with a sheet of baking paper then place a lid on it that is narrower than the baking pan with a weight on top. After about 1 hour remove the weight, ditribute extra virgin olive oil on the surface and bake for 50 minutes at 180° in a preheated oven. After a few minutes of resting (or 8/9 of minutes)gently invert onto a serving plate and serve.</span></span></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.4px;"><br /></span></span></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.4px;">******* consil du chefAdrianoMennillo # this famous timballo is famous in Palermo , Catania and all Sicily , those who also use hard-boiled eggs , others less peas , others make it like baked pasta , I years ago as a chef de sala in Acitrezza ( Catania ) I used to serve it as often as in Taormina , about pasta I prefer small farfalle .</span></span></div></div><div><br /></div><div><br /></div><div> ****</div><div><br /></div><div><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Chicken cacciatore # ingredients and servings for 3/4 persons -1 chicken cut into 8 pieces - 400 gr mixed mushrooms - 40 cl fresh liquid cream - 10 cl white wine - 2 teaspoons mustard - 2 shallots - 8 sprigs tarragon or parsley - 30 gr butter - salt - pepper. FATE COSI .In a pan, heat 20 gr butter and add the chicken pieces, browning them over a high heat. Remove and set aside the chicken.</span></span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">In the same pan, deglaze the remaining cooking liquid with the wine, allow it to evaporate, then lower the heat, add the mustard, liquid cream, salt and pepper. Now add the chicken and simmer for 45-50 minutes. In another pan in the remaining butter fry the cleaned mushrooms for 10 minutes and add them to the meat 5 minutes before the end of cooking. Chop the herbs and scatter them over the meat .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ55zeVRnU1Q1IURbvDkIggHxTMPGh1rdy8EbBzGrpzsM6WHRsxV8S6IAwrsLij15L1qz0knWGWnNW4vUJhU6sZQubZEiMrdbZzAGkl55AGk2KjLOtRjBMGRa3QnIZXAdR1ouZN-GiwjWv4vWjvVFYwebfM-Bax_BluyxzAedjfupNOlVOQhJMUpCmtQ/s1488/TWZE1058%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1455" data-original-width="1488" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ55zeVRnU1Q1IURbvDkIggHxTMPGh1rdy8EbBzGrpzsM6WHRsxV8S6IAwrsLij15L1qz0knWGWnNW4vUJhU6sZQubZEiMrdbZzAGkl55AGk2KjLOtRjBMGRa3QnIZXAdR1ouZN-GiwjWv4vWjvVFYwebfM-Bax_BluyxzAedjfupNOlVOQhJMUpCmtQ/w400-h391/TWZE1058%5B1%5D.JPG" width="400" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div>**</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">Chocolate salami (make the chocolate salami without eggs) # Ingredients and doses 230 gr of dry cookies (half wholemeal and half Oro Saiwa) - 130 gr of butter - 80 gr of dark chocolate - 40 gr of cocoa powder - 80 gr of powdered sugar - 60 gr of shelled hazelnuts - 3 tablespoons of milk - vanilla flavoring. Place them in a large container and add the cocoa and powdered sugar. Using a microwave, soften the butter, it should be soft without losing its shape, and melt the chocolate, also in the microwave in another suitable container. Pour it into the container with the cookies, add the hazelnuts and mix first with a fork and then with your hands. When everything is well mixed, pour the dough onto a sheet of parchment paper and shape it into a salami (for purely aesthetic reasons, you can put a string on it). Roll the salami with the same parchment paper and let it rest in the refrigerator for at least 4 hours. After this time, you can remove the paper and slice it!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJdtYXRXdIGrFiqMyK3FBvClNcWsA1ejW8L2EijvDJr7MU3JFmj_nz4effW9FH13mn0evZA2CH0x3WNgqfTqeWGgThiaGsbdehrwySOXACYhk2rXWpyxzNsFImZArBN2uLWTK_A4cnhN6OR75ofBDP5fc5fIqWXDK872HIEMx8imO9wwo5TQ2oB7mQg/s1620/IMG_E9670%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1303" data-original-width="1620" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJdtYXRXdIGrFiqMyK3FBvClNcWsA1ejW8L2EijvDJr7MU3JFmj_nz4effW9FH13mn0evZA2CH0x3WNgqfTqeWGgThiaGsbdehrwySOXACYhk2rXWpyxzNsFImZArBN2uLWTK_A4cnhN6OR75ofBDP5fc5fIqWXDK872HIEMx8imO9wwo5TQ2oB7mQg/s320/IMG_E9670%5B1%5D.JPG" width="320" /></a></div></div><div><br /></div><div><br /></div><div>*** </div><div><br /></div><div><div>Chicken curry chefMennilloAdriano # Ingredients and servings for 3/4 people - 1 whole chicken cut into eighths (or 800/900 gr of chicken nuggets) - flour to taste - 2 white onions - 2 rennet apples (they are small and red) - 250 gr of Basmati rice - olive oil to taste - 200 ml of cream (see my photo and recipe, I prefer 200 ml coconut milk - 3 teaspoons of curry - salt. METHOD- in a pan sauté the onions cut in filangèe , sauté the onions , after 7/9 minutes , add the chopped chicken and continue cooking for 30/35 , adjust salt , if needed add a little hot water ( I added vegetable broth , then add the curry, stir and after 2/3 minutes add the half cut into small cubes, stir again for 5/7 minutes and add the coconut milk (cream to taste) stir well, the sauce should be thick and plentiful for the basmati rice as an accompaniment.</div><div>*****consil du chefAdrianoMennillo_ see my photo of 03/10/2021 , I cooked the chicken with large pieces and chicken chunks ( but separate ) , the chicken should always be floured to create the cream to season the rice . Basmati rice is characterised by a delicate fragrance and a special aroma that makes it different from rice for soups and risottos. Before cooking basmati rice, it is very important to wash it carefully by rinsing it with cold running water to remove the starch.</div></div><br /><div class="image-container center" id="container-282283285"><span style="color: red;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygqoWhYpQGQS9VwlbnQJ872lSVRf2zm9hNzVhyOfAQd3vhykUNVGCyFUYRkIMUACrmxknDLnDJFVUGAAFkJENkL5zbipUjuZZjJPjVVdF-ND0s_HlVc4vUOpfTOvkYqa6eIdIBcYBc3A8/s1108/GQGU5554%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="1021" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygqoWhYpQGQS9VwlbnQJ872lSVRf2zm9hNzVhyOfAQd3vhykUNVGCyFUYRkIMUACrmxknDLnDJFVUGAAFkJENkL5zbipUjuZZjJPjVVdF-ND0s_HlVc4vUOpfTOvkYqa6eIdIBcYBc3A8/s320/GQGU5554%255B1%255D.JPG" width="295" /></a></div><div><br /></div></span></div><p> ***</p><p><br /></p><div class="separator" style="background-color: white; clear: both; text-align: center;"><div style="margin-bottom: 0cm;"><div style="margin: 0px;"><div style="margin-bottom: 0cm;"><div style="caret-color: rgb(104, 104, 104); color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px; margin-bottom: 0cm;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuxx0E96ktDd6BAXHnpIdtaLbeXjK5NyMbTCIL5WhZ3AesJdiZ6SBcYpqju8n3Gqeaa9mZCVgkPrQ2DuGjAoqQ2XwSQsXjkq1n5cCsboPGiKyGiHYAId7p0IP9jtlQSjYSIc7qhSRJtz8dWAMqjXz8iJn9F3L-cTQN9DIIkz58J8mEdwvqqKzx0mSbIX-/s1568/BWUR4973%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1568" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuxx0E96ktDd6BAXHnpIdtaLbeXjK5NyMbTCIL5WhZ3AesJdiZ6SBcYpqju8n3Gqeaa9mZCVgkPrQ2DuGjAoqQ2XwSQsXjkq1n5cCsboPGiKyGiHYAId7p0IP9jtlQSjYSIc7qhSRJtz8dWAMqjXz8iJn9F3L-cTQN9DIIkz58J8mEdwvqqKzx0mSbIX-/s320/BWUR4973%5B1%5D.JPG" width="320" /></a></div><br />******* consil du chefAdrianomennillo - oppure usa la ricetta ( look my photos) </div><div style="caret-color: rgb(104, 104, 104); color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px; margin-bottom: 0cm;">******</div><div style="caret-color: rgb(104, 104, 104); color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px; margin-bottom: 0cm;"><br /></div><div style="margin-bottom: 0cm;"><span face="Poppins, sans-serif" style="color: #686868;"><span style="caret-color: rgb(104, 104, 104); font-size: 15.4px; letter-spacing: 1px;">Desert Roses # Ingredients and Doses - 2 eggs - 200 gm flour 50 gm potato starch -1/2 packet baking powder - 180 gm soft butter - 120 gm sugar -100 gm chocolate chips or raisins - 150 gm about Corn Flakes - powdered sugar (optional).DO THIS > If you opt to add raisins remember to soak them for about ten minutes in warm water. Then squeeze it out before adding it to the other ingredients.Work the butter with the sugar until fluffy. Then add one egg at a time, mixing well after each addition so that it is perfectly incorporated. Add the flour, starch and finally the baking powder. Mix well then incorporate the chocolate chips or raisins previously soaked and well squeezed.As soon as the mixture is homogeneous place it in the refrigerator and let it rest for at least 30 minutes.After the rest period has elapsed, take the dough and, using a teaspoon, form small balls about 2-3 cm in diameter. Crush them lightly and dip them in the cornflakes so that they are fully coated. Arrange the cookies as you go, spacing them well apart, on a baking sheet lined with baking paper.Bake in a static oven preheated to 180°C for about 15 minutes.Let cool before enjoying. If desired, you can enrich with a sprinkling of powdered sugar.</span></span></div><div style="margin-bottom: 0cm;"><span style="background-color: transparent; text-align: left;">******** consil du chefAdrianomennillo - or use the recipe ( look my photos) </span></div></div></div></div></div><p> ****** </p><p style="margin-bottom: 0cm;"><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><b style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Spicy udon noodles # </b><i style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Note: this recipe makes ~2 main dish servings, or 4 servings as a side dish, but is easy to double as needed. </i><i style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Other ideas for add ons include protein (chicken, pork, tofu) and any other veggies of your choice (mushrooms, bean sprouts, cabbage, bok choy, baby spinach, zucchini, eggplant)-</i><u style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Ingredients e dosi -</u><i style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Stir Fry (see notes above for other suggestions) -</i><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">1 TBSP oil (olive, peanut, vegetable) - </span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">2 carrots, thinly sliced (matchsticked) -</span><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">1 red, yellow, or orange pepper, thinly sliced (matchsticked) - </span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">1/2 medium onion, sliced</span><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">1 cup green onion, sliced diagonally -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">14 oz udon noodles (vacuum packed or frozen; if using frozen make sure to cook them first)>> </span><i style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Sauce : </i><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">1/2 heaping tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha) -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">2 tsp rice wine vinegar -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">1/4 cup soy sauce -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">1 tsp sesame oil -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">2 TBSP brown sugar</span><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">2 cloves garlic, minced -</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">1 TBSP fresh ginger, minced_</span><i style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">For garnish, optional , </i><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Sesame seeds -</span><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Additional sliced green onion - </span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">1/4 cup chopped parsley or cilantro .METHOD -</span><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Prepare your vegetables and set aside.</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Mix up the sauce by combining all the ingredients in a small bowl. Set aside.</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">If using frozen udon noodles, cook according to package directions. Let sit in cold water and drain before you're ready to use (step 5).</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and red pepper and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so. (</span><i style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">If using other veggies, add to the step when you feel they would need more/less time to cook. Wait until step 5 to add spinach and fast-cooking vegetables</i><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">)</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Add udon noodles to the wok and cook, stirring, for 30 seconds or so. Add sauce and cook for another 30 seconds, stirring to combine well. (</span><i style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">If using spinach, scatter it on top at this time, stirring until spinach is wilted.</i><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">)</span><span style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;">Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60QPubHNvmigCdScKsLHYLSM1NeVCHMLmNVDn3aUKYPhyBpJrVCEPPeS1wOLY1dLxP6mrwpVutNCijNZU5pRV91uL9SEwCZprZ5sb5R7mFEbSa6YOh6-c_HtMk7itAf4ui_7Y72utRsPHVjZBtOrASYSQN02CmXbadfyCHJ2ZnH9tP0Ym4eG9q8RUuHY/s1800/DXGU0155%5B2%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60QPubHNvmigCdScKsLHYLSM1NeVCHMLmNVDn3aUKYPhyBpJrVCEPPeS1wOLY1dLxP6mrwpVutNCijNZU5pRV91uL9SEwCZprZ5sb5R7mFEbSa6YOh6-c_HtMk7itAf4ui_7Y72utRsPHVjZBtOrASYSQN02CmXbadfyCHJ2ZnH9tP0Ym4eG9q8RUuHY/s320/DXGU0155%5B2%5D.JPG" width="237" /></a></div><br /><p></p><p><br /></p><p>***</p><p>Pork shanks without rind # (approx. 300 gr per shank) chopped fresh herbs (rosemary, sage, thyme, etc.) - extra virgin olive oil - salt and pepper to taste - 1/2 litre light beer (or red but sweet) - 2 carrots .# For the aromatic oil: 1 clove of garlic - 6 tbsp extra virgin olive oil -2 sage leaves - rosemary sprig -2 bay leaves -2/3 black peppercorns -4 juniper berries .METHOD- First prepare the aromatic oil: crush the pepper and juniper berries in a mortar. Heat the olive oil in a small saucepan (be careful not to reach the smoking point! the oil should heat up well but not boil). Remove from the heat and add the herbs, the spices crushed in a mortar and the slightly crushed clove of garlic. Leave to infuse until the oil is cold, then strain it. Preheat the oven to 200°.Make small holes in the meat with a small knife (about 5/6 per shank) and insert the chopped fresh herbs with your finger. Massage the shanks with the aromatic oil. Brown the shanks on all sides for a few minutes in a roasting pan or a large frying pan that can then go into the oven (it must have a lid!). Once browned, add the chopped carrots, add all the beer, season with salt and pepper, then immediately place the pan without the lid in the oven at 200° and leave it for about ten minutes to evaporate the alcoholic note, then cover and lower the temperature to 160°. Cook for about 2 hours, turning the shanks after the first hour. After that time, uncover and raise the temperature to 170° and cook for another 20 minutes to allow the meat to take on colour. Drain the shanks from the cooking juices and whisk them to make them homogeneous. If necessary, you can thicken the sauce with a spoonful of cornflour dissolved in a little cold water.</p><p>******consil du chefAdrianoMennillo .this recipe is for 2 people but if you add more sinco is fine , just increase the beer . You can accompany this with the same beer you used to cook the shank. Or as we did, drink an excellent Pinot Rosso on top.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtk2JGZiwfp-gJiw1EuZr2vA5mV7S9AzS-mAQpONacZqcLrJVa9GzAKk9LIS55pqX3yDhOA0KZT74_KZ3kQ5vINNAwZWqlzPi2i-IddbEnsxJX6bxybN3NAOd4X5j10qPXgJ2LYzD6JWCjZcwl_Z5Kfgu-PbVkeGKXPFcVVbC5Xnenr1Nc5riHLNmdEk/s1665/IMG_E3748%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1665" data-original-width="1081" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtk2JGZiwfp-gJiw1EuZr2vA5mV7S9AzS-mAQpONacZqcLrJVa9GzAKk9LIS55pqX3yDhOA0KZT74_KZ3kQ5vINNAwZWqlzPi2i-IddbEnsxJX6bxybN3NAOd4X5j10qPXgJ2LYzD6JWCjZcwl_Z5Kfgu-PbVkeGKXPFcVVbC5Xnenr1Nc5riHLNmdEk/s320/IMG_E3748%5B1%5D.JPG" width="208" /></a></div><br />menù del 15 agosto to 2023 and MASSIMO ADRIANO MENNILLO ( photo to Naples )<p></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #c0a154; color: #333333; font-size: 13.524px;"><br /></span></p><p>+++++++++</p><p style="background-color: #c0a154; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px;">Moussaka chefAdrianoMennillo ( my way # ingredients and servings for 6/8 people. Wash 700/800 gr of aubergines and cut them into 5/6 mm rounds, then put them in a colander and gradually add a little fine salt, leaving them for 60/70 minutes to drain, then rinse and dry them, Separately, clean and thinly slice 200 gr white onions and cook them in a little olive oil for 10/15 minutes on a low heat, meanwhile fry the aubergines (arachis oil, without the flour) and drain them on absorbent paper, then set them aside, In the meantime cook 600 gr of lamb meat (you can use either beef or veal) minced not too fine, then add this meat together with the onions you cooked before and continue cooking over low heat for 15/20 minutes, adding a little cinnamon powder, 1 glass of dry white wine, adjust the salt and once cooked, let it cool and add 100 gr of grated cheese (to taste). Separately, make the béchamel sauce with 40/50 gr of butter and flour and 6/7 dl of milk (nowadays in 2015 you can find the béchamel ready-made) and finally assemble this dish; Butter an oven dish and sprinkle it with breadcrumbs, then the first layer add the aubergines, then the meat, then another layer, then another, until you finish the aubergines and the meat, at the end on the last layer add the béchamel sauce and bake at 180 degrees for 40/50 minutes.</p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #c0a154; color: #333333; font-size: 13.524px;"></span></p><p style="background-color: #c0a154; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px;"> ***** conseil du chefAdrianoMennillo_ the original recipe is to use mutton meat, in addition to aubergines you can also use courgettes, I also cook it with a layer of potatoes cut into filangèe (slices) or boiled (see my photo 2015) this recipe has a thousand versions such as to use tomato sauce, I did not use tomato in this recipe !!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUHx6uOxWxmU5UJWjiYvmCWqZcd-NmeDM4upcRFUq0boZNldBOn1-5OTva931Avg0XsKNEhIzATdoYYGS4eqacRzooit-Z7bgCLCnTqR81CcKnm5ViBYieXj2eH0jW_iQtn1MhiDO3UCP/s1600/zivido.jpg" style="color: #cc3300; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;">photo by adrianomennillo / Moussaka all'Adriano <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUHx6uOxWxmU5UJWjiYvmCWqZcd-NmeDM4upcRFUq0boZNldBOn1-5OTva931Avg0XsKNEhIzATdoYYGS4eqacRzooit-Z7bgCLCnTqR81CcKnm5ViBYieXj2eH0jW_iQtn1MhiDO3UCP/s1600/zivido.jpg" style="background: rgb(255, 255, 255); border: none; box-shadow: rgba(0, 0, 0, 0.5) 1px 1px 5px; padding: 8px; position: relative;" width="400" /></a></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #c0a154; color: #333333; font-size: 13.524px;"><br /></span></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b>++</b></span></span></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b><br /></b></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: Cousine;"><span style="font-size: 13.2px;">Risotto alla pescatora # ingredients and servings for 3/4 persons : 200/230 gr carnaroli rice - 1/2 onion - evo oil - 1 small piece of dried peproncino - 350 /400 gr mixed fish (shrimp, clams, squid, cuttlefish, squid...) - white wine - about 1 lt vegetable broth - parsley - METHOD- Wilt the finely chopped onion and chili pepper in a tablespoon of oil. Add the longer-cooking fish (cuttlefish, squid) sliced and cook until it shrinks a little. Throw in the rice and toast it, deglaze with white wine and let it evaporate. Then pour in the hot broth, a little at a time and bring the rice to an almost complete cooking time. Toward the end, add the more delicate fish, such as shrimp and clams, and finish cooking, with the last ladle of broth.</span></span></div><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"></span></span></p><div class="separator" style="clear: both; color: #666666; font-family: Cousine; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0jGWwdk8xFTDJmvWEvpkAdewUW48dfYSN5Ope-NIOVNMHhElF3by2n7FeRwhhfxPoEVtioUjpJH79dm26AyyCD12FOVKsT7OZTbeM7kxLuzU3Ai2VaYwWHJVh0EihxgUs-6HwWij-B_216XYrV6Bk6hGJBHVjxX5HzSCh4S9geL1Z2nDO27BRODSjb7k/s1425/XDBP4903%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1425" data-original-width="1255" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0jGWwdk8xFTDJmvWEvpkAdewUW48dfYSN5Ope-NIOVNMHhElF3by2n7FeRwhhfxPoEVtioUjpJH79dm26AyyCD12FOVKsT7OZTbeM7kxLuzU3Ai2VaYwWHJVh0EihxgUs-6HwWij-B_216XYrV6Bk6hGJBHVjxX5HzSCh4S9geL1Z2nDO27BRODSjb7k/s320/XDBP4903%5B1%5D.JPG" width="282" /></a></div><div> </div><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b> ********</b></span></span></p><p><span style="background-color: #f3f3f3; font-size: 13.524px;"><b> </b></span></p><p><span style="background-color: #f3f3f3; font-size: 13.524px;"><b>> my photos , my recipe > Coda alla vaccinara ( Roma -italy )</b></span></p><p><span style="background-color: #f3f3f3; font-size: 13.524px;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFkhZOO-wIAg97E2OwIDCfBItuxpZUlaiI4iAc5T7WWV_RT3UWONdhjdFaACPf9lWNXncgz-71EGSp_Cqx7VQsUqaxv2LebAIcA5DQ7LBHQif6n6pqHK0GH2vs2VKfxgtb2JxQcvkwCpC_xQJgUzXVpBaqWtXPx8VIur0F1lx3-B0vCcCxXrp-Rl5MA/s1800/PLMD6340%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1800" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFkhZOO-wIAg97E2OwIDCfBItuxpZUlaiI4iAc5T7WWV_RT3UWONdhjdFaACPf9lWNXncgz-71EGSp_Cqx7VQsUqaxv2LebAIcA5DQ7LBHQif6n6pqHK0GH2vs2VKfxgtb2JxQcvkwCpC_xQJgUzXVpBaqWtXPx8VIur0F1lx3-B0vCcCxXrp-Rl5MA/w400-h241/PLMD6340%5B1%5D.JPG" width="400" /></a></span></span></div><div><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><div>Coda alla vaccinara # ingredients and portions for ¾ of the people - 1 oxtail ( already cut into pieces ) - 2 celery -.2 onions - 1 clove of garlic - extra virgin olive oil - 1 kg of peeled tomatoes - dry white wine - 2/3 of cloves -10/12 pine nuts - 10/14 sultanas - 2 teaspoons of bitter cocoa powder - salt and pepper . DO THIS - Oxtail alla vaccinara is a typical Roman dish, which is prepared with oxtail because it is more pulpy and suitable for long cooking as in my recipe (see my photos), then it is simmered with various vegetables and tomatoes. Its preparation is rather long, so let's start with the explanation! First of all, cut the tail into pieces or, if you are not able to do this, ask your butcher to do it, the important thing is to respect the joints. Having done this, wash the pieces of meat well to remove all traces of blood and dry them well with a dry cloth, take the lard and cut it into pieces, then prepare the chopped vegetables with the onion, carrot, celery and parsley. In a large saucepan put the oil and lard and brown it, or, if you do not use lard, pour in the tail and brown it. Then add the chopped vegetables, cloves and chopped garlic, mix everything together and cook for a few minutes, season with salt and pepper, pour in a few glasses of white wine, cover with a lid and cook over a low heat for a little over half an hour. At this point, add the tomato, stir and leave to cook for several hours ( 2/3 ), checking from time to time, stirring and adding water if the sauce dries out too much.Then clean the celery and cut it into pieces, soak the sultanas and squeeze them. When it's almost cooked, take some of the sauce, add a teaspoon of bitter cocoa, the blanched celery (to your taste - I didn't blanch it) and the sultanas, the pine nuts and mix everything together; then cook for fifteen minutes. Now everything is ready! You will then have a delicious sauce for dressing the pasta and the tail will be tender and tasty.</div><div><br /></div></span></div><p><span style="background-color: #f3f3f3; font-size: 13.524px;"><b> ******</b></span></p><p><span style="background-color: #f3f3f3; font-size: 13.524px;"><b>Mexican-style beans # ingredients and servings -500 gr borlotti beans (dried) -</b></span><b style="font-size: 13.524px;">3 pork sausages (either smoked bacon or sausage) - 1 hot chilli pepper and garlic clove - Half a glass of white wine - Olive oil to taste -</b><b style="font-size: 13.524px;">Salt, pepper, a little paprika 200 g tomato puree - METHOD - Boil the beans that you soaked the night before, cook for about an hour or more they must be soft, Separately, in a non-stick frying pan fry the garlic with olive oil to taste and hot chilli pepper one you can leave it whole or chopped, remove the garlic and chilli pepper, add the sausages shelled from the casing, then deglaze with wine and evaporate, add the tomato puree and cook, seasoning with salt and pepper for 10 minutes, then you can add the cooked beans with a little cooking water from the beans, continue cooking, add the paprika and cook until all the flavours blend together. Serve this fabulous dish with home-made bread toasted in the oven and sprinkled with olive oil, oregano and garlic, or with corn tortillas.</b></p><div class="separator" style="clear: both; text-align: center;"><b style="font-size: 13.524px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNjYjZAfBeh02jOQz2UpGckOK005NZgxbofL2BF2FdkKGVpSBbvjhYtS1n-4OQCw3YppopmiawEM9lge8KdcX7vTrbevd2HnLw-Whs4mjBQgs-XBwW8PVvfo6L5GKkgx0NbkGgx4PAmLpUfFFROdpPwgBxdDHvwTCJtna0OLdp89PVv6d5uno46vHEUA/s1537/IMG_E3749%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1392" data-original-width="1537" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNjYjZAfBeh02jOQz2UpGckOK005NZgxbofL2BF2FdkKGVpSBbvjhYtS1n-4OQCw3YppopmiawEM9lge8KdcX7vTrbevd2HnLw-Whs4mjBQgs-XBwW8PVvfo6L5GKkgx0NbkGgx4PAmLpUfFFROdpPwgBxdDHvwTCJtna0OLdp89PVv6d5uno46vHEUA/s320/IMG_E3749%5B1%5D.JPG" width="320" /></a></b></div><b style="font-size: 13.524px;"><br /><br /></b><p></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b><br /></b></span></span></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b><br /></b></span></span></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b>++</b></span></span></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b>Spaghetti alla puttanesca # ingredienti e dosi 3/4 :</b></span></span><b style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Spaghetti 500 gr - </b><b style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Peeled tomatoes (tomato pulp) 1 kg -</b><b style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Capers 4 tablespoons - </b><b style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Anchovies 10 -</b><b style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Black olives 150 gr -</b><b style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Garlic 3 cloves - </b><b style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Parsley -</b><b style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Chili pepper .METHOD-</b><span style="background-color: rgba(255, 255, 255, 0); font-family: Merriweather, Georgia, serif; font-size: 16px;">A pasta that reminds me so much the period of high school is just this: Puttanesca Pasta . I went crazy, I loved his taste spicy, decisive, diluted by olives. If I remember correctly after the carbonara was the pasta I prepared more in that period. The ingredients are always very simple and easy to find in the pantry, after all we all have some anchovies or capers in the fridge, not to mention the olives or peeled tomatoes. Its origins are very particular, it seems that in the closed houses used this dish to attract more customers, what about ... when they say take the man by the throat!</span><span style="background-color: rgba(255, 255, 255, 0); font-family: Merriweather, Georgia, serif; font-size: 16px;"> Clean the garlic, remove the peel and the inner core. Let it brown with olive oil along with anchovies and al chilli just begins to brown remove it from the heat.</span><span style="background-color: rgba(255, 255, 255, 0); font-family: Merriweather, Georgia, serif; font-size: 16px;"> Pour the capers and olives over high heat and fry for a few minutes. </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Merriweather, Georgia, serif; font-size: 16px;">Pour the tomato pulp </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Merriweather, Georgia, serif; font-size: 16px;">Cook the Puttanesca for 30 minutes over a moderate flame, always taste, if it seems salty poured a little sugar, which will dampen the acidity of the tomato.</span><span style="background-color: rgba(255, 255, 255, 0); font-family: Merriweather, Georgia, serif; font-size: 16px;">Boil the water and pour the spaghetti. </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Merriweather, Georgia, serif; font-size: 16px;">I advise you to drain them a few minutes earlier than the cooking time and to sauté them in the pan on a high flame with the puttanesca sauce and with a large ladle of cooking water. </span><span style="background-color: rgba(255, 255, 255, 0); font-family: Merriweather, Georgia, serif; font-size: 16px;">Once sautéed, you can put the minced parsley. Your puttanesca is ready to taste, I recommend you wear a nice t-shirt from home, the stains of sauce will arrive at the first bite .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_TTn-7KB_zU_gblcZEweqDyRu98J6zhrLSgzdNI4Xw_Zkfk5A3c9eHYK8Il6gkzHnBpcmBGT7kK84iIM-K0fWwR_G2M481KDCBGN0BRdbnpTCm_PgBCFb8B8QuJ1IEskl4eFe2LOkX3x1f9CnfijWYIL61HlAJhhm0VAg3_RbsyYvJddkVQu3VJY7wU/s1110/UDGZ5544%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1110" data-original-width="923" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_TTn-7KB_zU_gblcZEweqDyRu98J6zhrLSgzdNI4Xw_Zkfk5A3c9eHYK8Il6gkzHnBpcmBGT7kK84iIM-K0fWwR_G2M481KDCBGN0BRdbnpTCm_PgBCFb8B8QuJ1IEskl4eFe2LOkX3x1f9CnfijWYIL61HlAJhhm0VAg3_RbsyYvJddkVQu3VJY7wU/s320/UDGZ5544%5B1%5D.JPG" width="266" /></a></div><br /><br /><p></p><div><span style="background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;"><br /></span></div><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b><br /></b></span></span></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b>++</b></span></span></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDQSY5l6c22dbtw1WBJP6GsIw28zA04jonJm_GB6N7alOUs0m3yOVsyAT_SV_F8X4Rv9Jw6kTR1Y5eo4lqUIo9I7LxBKQcE6gkKBgQBqDvTCgVMadhqSPeJLblakMkmyZaqklP79cbHNsX1hDhpnyRPjM_XO9gc9Qr_9sJIPSqi0BFizUppcx30wDEzo/s1800/IMG_3579.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDQSY5l6c22dbtw1WBJP6GsIw28zA04jonJm_GB6N7alOUs0m3yOVsyAT_SV_F8X4Rv9Jw6kTR1Y5eo4lqUIo9I7LxBKQcE6gkKBgQBqDvTCgVMadhqSPeJLblakMkmyZaqklP79cbHNsX1hDhpnyRPjM_XO9gc9Qr_9sJIPSqi0BFizUppcx30wDEzo/s320/IMG_3579.JPG" width="320" /></a></span></span></div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><br /><b> ******<br /></b></span></span><p></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="background-color: #f3f3f3; font-size: 13.524px;"><b>Soup carnacotta ( Napoli ) # ingredienti e dosi -</b></span></span><span face="Arial, sans-serif" style="background-color: white; color: #1a1a1a; font-size: 16px;">2,5 kg di trippa e frattaglie di bue (centopelli, intestino collarino, ventre ed altre prelibatezze) - 5/8 </span><span face="Arial, sans-serif" style="background-color: white; color: #1a1a1a; font-size: 16px;">pomodorini - 1 </span><span face="Arial, sans-serif" style="background-color: white; color: #1a1a1a; font-size: 16px;">sedano e </span><span face="Arial, sans-serif" style="background-color: white; color: #1a1a1a; font-size: 16px;">carote e cipolla .METHOD-</span><span face="Arial, sans-serif" style="background-color: white; color: #1a1a1a; font-size: 16px; font-weight: var(--title-font-weight);">Far bollire in un tegame per circa 10-15 minuti, le carote, i pomodorini, il sedano e la cipolla. Una volta fatta insaporire l’acqua e ammorbidito i primi ingredienti messi a cuocere, aggiungere la trippa e lasciar cuocere per altre 70/80 minuti ore.</span><span face="Arial, sans-serif" style="background-color: white; color: #1a1a1a; font-size: 16px;">Avere cura di rimuovere la schiuma bianca che si formerà durante la cottura della trippa e non aggiungere alcun tipo di condimento. Una volta cotta la trippa, tagliarla a striscioline, adagiarla in un tegame accompagnata da fette di pane raffermo, e dal brodo bollente che verrà successivamente versato sopra.</span></p><div class="diabm65708d888f8e2" style="background-color: white; color: #1a1a1a; font-family: Arial, sans-serif; font-size: 16px; margin: 5px; padding: 0px;"><ins class="adsbygoogle" data-ad-client="ca-pub-4878588759194753" data-ad-format="fluid" data-ad-host-channel="9296242459+6981195641" data-ad-host="ca-host-pub-3881938158959979" data-ad-layout="in-article" data-ad-slot="5678499028" data-ad-status="unfilled" data-adsbygoogle-status="done" style="display: block; height: 0px; text-align: center;"><div aria-label="Advertisement" id="aswift_2_host" style="background-color: transparent; border: none; display: inline-block; height: 0px; margin: 0px; opacity: 0; overflow: hidden; padding: 0px; position: relative; visibility: visible; width: 748px;" tabindex="0" title="Advertisement"><iframe 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31.7235.7831.7931.8931.9731.10231.10631.10831.11031.11531.12831.13632.13731.14237.16831&client=ca-pub-4878588759194753&output=html&h=187&slotname=5678499028&adk=547224985&adf=916131711&pi=t.ma~as.5678499028&w=748&fwrn=4&lmt=1701875080&rafmt=11&format=748x187&url=https%3A%2F%2Fcucinadinapoli.altervista.org%2Fpiatto-de-zandraglie-zuppa-carnacotta%2F&ea=0&host=ca-host-pub-3881938158959979&h_ch=9296242459%2B6981195641&wgl=1&uach=WyJXaW5kb3dzIiwiMC4xLjAiLCJ4ODYiLCIiLCIxMDkuMC41NDE0LjEyMCIsbnVsbCwwLG51bGwsIjY0IixbWyJOb3RfQSBCcmFuZCIsIjk5LjAuMC4wIl0sWyJHb29nbGUgQ2hyb21lIiwiMTA5LjAuNTQxNC4xMjAiXSxbIkNocm9taXVtIiwiMTA5LjAuNTQxNC4xMjAiXV0sMF0.&dt=1701875079654&bpp=2&bdt=1587&idt=-M&shv=r20231204&mjsv=m202311300101&ptt=9&saldr=aa&abxe=1&prev_fmts=1200x200%2C748x187&correlator=7106980401115&pv_h_ch=9296242459%2B6981195641&frm=20&pv=1&ga_hid=68396406&ga_fc=1&ga_cid=amp-Ivh2mnqolezIBYUfCn7qbw&rplot=4&u_tz=60&u_his=4&u_h=840&u_w=1344&u_ah=813&u_aw=1344&u_cd=24&u_sd=1.25&dmc=4&adx=103&ady=2382&biw=1314&bih=673&scr_x=0&scr_y=0&eid=44759875%2C44759926%2C31079826%2C31079865%2C31079980%2C31079954%2C44807763%2C44808149%2C44808284&oid=2&pvsid=18177164492170&tmod=1710523438&uas=3&nvt=1&ref=https%3A%2F%2Fwww.google.it%2F&fc=896&brdim=16%2C16%2C16%2C16%2C1344%2C0%2C1344%2C812%2C1330%2C690&vis=1&rsz=o%7C%7CEebr%7C&abl=CS&pfx=0&cms=2&fu=128&bc=31&bz=1.01&psd=W251bGwsbnVsbCxudWxsLDNd&ifi=3&uci=a!3&btvi=2&fsb=1&dtd=1300" style="border-style: initial; border-width: 0px; height: 0px; left: 0px; max-width: 100%; position: absolute; top: 0px; width: 748px;" vspace="0" width="748"></iframe><span style="text-align: left;">Per chi volesse, aggiungere pepe e una manciata di parmigiano. A’ zuppa è pronta. Buon appetito!</span></div></ins></div><div class="tptn_counter" id="tptn_counter_1204" style="background-color: white; color: #1a1a1a; font-family: Arial, sans-serif; font-size: 16px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-HQ4Y6hGtc2Ii2vDL3exyJhaW-hGU8jdI4d9ADu1qpWHkU6fl9iBT3bP2EaLCGxfAELa8JY4tjPRCwbfbpJethj0jAU1xURisMGCap74KcaRfP-RvAq1H_r7C6yJcpi-fEWzmaPqz6ewjQ_kVplUvOKO1nt7KxGKpfnmgOOXmcWSX326WIDdY99y9a-I/s1670/NLLT0291%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1400" data-original-width="1670" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-HQ4Y6hGtc2Ii2vDL3exyJhaW-hGU8jdI4d9ADu1qpWHkU6fl9iBT3bP2EaLCGxfAELa8JY4tjPRCwbfbpJethj0jAU1xURisMGCap74KcaRfP-RvAq1H_r7C6yJcpi-fEWzmaPqz6ewjQ_kVplUvOKO1nt7KxGKpfnmgOOXmcWSX326WIDdY99y9a-I/s320/NLLT0291%5B1%5D.JPG" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #c0a154; color: #333333; font-size: 13.524px;"> Poblano relleno wit Quinoa -# ingredienti e dosi per 4 persone --</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">4 poblano chiles, roasted and peeled - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 T vegetable oil - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">1 small onion, chopped - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 serrano chiles, chopped - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 Mexican chorizos, sautéed separately and drained of fat (optional) - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">½ c. cooked or thawed corn kernels - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 tomatoes, seeded and chopped - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">¾ c. cooked quinoa - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Salt and pepper to taste - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 T toasted shelled pumpkin seeds (</span><em style="box-sizing: border-box; color: #454545; font-family: source-sans-pro, sans-serif; font-size: 16px; font-weight: inherit; position: static;">pepitas</em><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">) - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 T chopped green onions - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">¾ c. Chihuahua or manchego cheese, shredded - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">1 c. tomato sauce - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">½ c. water or stock .METHOD-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Preheat oven to 350°F. Make a vertical slice along one side of each chile, and carefully remove the seeds. Set aside.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;"> In a large skillet, heat the oil, add the onion, and sauté until transparent. Add the serrano chiles, the chorizo if using, corn and tomatoes. Cook, stirring, until the juice released from the tomatoes has evaporated.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Add the quinoa, salt and pepper to taste, stirring to combine all, and heat through. Remove from burner and stir in the pepitas, chopped green onions, and ½ cup of the cheese.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Carefully fill the chiles with the quinoa mixture and place them in a baking dish. Mix the tomato sauce with water, and pour the liquid around the chiles.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Bake for 15 minutes. Remove from oven and sprinkle remaining ¼ cup of shredded cheese over all. Return to the oven and bake for another 10 minutes. Serve hot.</span></p><p style="background-color: #c0a154; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px;"><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">*****Consil du chefAdrianoMennillo # For the fresh red chile sauce : I used 175 gr of quinoa , the peppers after roasted , should be stripped of the seeds and skin , then 2 cloves of garlic , 1/2 teaspoon salt and 1/2 teaspoon dried oregano , 500 ml water .</span></p><div class="separator" style="background-color: #c0a154; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; text-align: center;"><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tEUkaXoXzq6qZd-T5MYv4GBuXKxFb7jwKixbOAaV1KNEvh51kBqR9Rujz7LSwKi2lfEuuagrWESi90z_MLKmqd2ai8ZeFZaehAI06MydhvAAgBMaLu3imtJKH6z7mZdaYOhMYhZy6DKkm3uQDpNuKVc2BACijwwZstkMPp-dbCQ4usKApxUmA1Dh-fBV/s1752/IMG_E2909%5B1%5D.JPG" style="color: #cc3300; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="1752" data-original-width="1004" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tEUkaXoXzq6qZd-T5MYv4GBuXKxFb7jwKixbOAaV1KNEvh51kBqR9Rujz7LSwKi2lfEuuagrWESi90z_MLKmqd2ai8ZeFZaehAI06MydhvAAgBMaLu3imtJKH6z7mZdaYOhMYhZy6DKkm3uQDpNuKVc2BACijwwZstkMPp-dbCQ4usKApxUmA1Dh-fBV/s320/IMG_E2909%5B1%5D.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; box-shadow: rgba(0, 0, 0, 0.5) 1px 1px 5px; padding: 8px; position: relative;" width="183" /></a></span></div><div class="separator" style="background-color: #c0a154; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; text-align: center;"><br /></div><div class="separator" style="background-color: #c0a154; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; text-align: center;"><br /></div><div class="separator" style="background-color: #c0a154; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; text-align: center;"><br style="font-size: 13.524px;" /></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-23677746890491686512023-09-17T19:33:00.017+02:002024-03-18T08:54:06.207+01:00 # Spaghetti con bottarga e carciofi # Neapolitanische Braciola (gefüllte Röllchen) # Stuffed artichokes # Spaghetti ai gamberi e limone # Triglie alla livornese # Gnocco fritto # Spezzatino di manzo # Quaglia in sauce all'uva # Pastiera Neapolitan # Arancino sicilien # Sauce Tzatziki # Baccalà alla Ghiotta # Sicilian caponata # Mushroom rice # Cartellate pugliesi # Rice Barese # Bucatina all'amatriciana # pasta alla trasteverina # crab Spaghetti # Spaghetti and mussels # Polipo affogato # Seafood Paella only fish # Rice Milanese with ossobuco # Gazpaco my way # Calamarata with clams and mussels # Oysters with citron and cognac # Stuffed tomatoes à la Greca # Rice to trevigiana #<p><br /></p><p><br /></p><p>Spaghetti con bottarga & carciofi # ingredienti e dosi -<span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">320 gr di pasta ( or spaghetti ) - </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">100 gr di olio d'oliva extravergine - </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">4 carciofi sardi - </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">1 spicchio d'aglio - </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">cucchiaio di prezzemolo tritato - </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">sale q.b. - </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">scorza di limone - 1</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;"> cucchiaio di succo di limone - </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">bottarga di muggine grattugiata .METHOD -</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">Mettete l'acqua salata della pasta a bollire e nel frattempo pulite i carciofi: privateli delle foglie esterne più dure, fino ad arrivare a quelle interne più tenere. Tagliate le punte e poi a quattro parti. Pulite la bavetta interna e le punte delle foglie interne e tagliate i carciofi a fette. Se siete abbastanza veloci non c'è bisogno di mettere i carciofi in acqua con limone in modo che non anneriscano. Potete mettere le fettine direttamente in padella con l'olio e successivamente accendere il fuoco e farle ammorbidire. Aggiungete lo spicchio d'aglio intero se non lo gradite molto oppure tri</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiXnS64nuNIUPyGv5eM_noJr9cjCC0XT6x7XXBwFq4c-DJTAiqnhqyvVpdjJ62AGN6eXSLpyxQjiTYxYjYqxNc461GCYzpLN0zHSb2Gj6mQeDf3-GcSOZipU6n89FXi8-4xIsCV-H1ma4ICavQ2D49mHdgw_4IuaZfd5YHY6XIVpo4v2vE6T2I97l1cRF/s1719/IMG_E7416%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1719" data-original-width="1307" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiXnS64nuNIUPyGv5eM_noJr9cjCC0XT6x7XXBwFq4c-DJTAiqnhqyvVpdjJ62AGN6eXSLpyxQjiTYxYjYqxNc461GCYzpLN0zHSb2Gj6mQeDf3-GcSOZipU6n89FXi8-4xIsCV-H1ma4ICavQ2D49mHdgw_4IuaZfd5YHY6XIVpo4v2vE6T2I97l1cRF/s320/IMG_E7416%5B1%5D.JPG" width="243" /></a></div><br />tato se vi piace. Salate leggermente i carciofi e lasciateli soffrigere aggiungendo magari un goccio d'acqua e il prezzemolo tritato e il succo di limone.<span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: large;">Appena la pasta è pronta, scolatela, saltatela in padella insieme ai carciofi e servitela subito con una generosa spolverata di bottarga di muggine grattugiata..<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></span><p></p><p> *****</p><p>Neapolitanische Braciola (gefüllte Röllchen) # Zutaten und Dosierung - 4 Scheiben Fleisch (Rind oder Kalb) - 15/20 gr Pinienkerne - 20/30 gr Sultaninen - 20/30 gr geriebener Schafskäse - Petersilie - 2 Knoblauchzehen - natives Olivenöl extra - 600 gr Tomatenmark - 300 g geschälte Tomaten - 1 Dose - Rotwein - Salz - Pfeffer. Mit Pinienkernen, Sultaninen, einer klein geschnittenen Knoblauchzehe und Petersilie füllen und mit Pecorino-Käse bestreuen, dabei die Ränder frei lassen. In einer Kasserolle den Knoblauch in etwas Öl anbraten, die Koteletts dazugeben und gut anbraten. Mit dem Wein ablöschen und diesen verdunsten lassen. Den Knoblauch herausnehmen und das Tomatenpüree und die geschälten Tomaten hinzufügen. Die Hitze auf niedrige Stufe stellen und bei geschlossenem Deckel mindestens 2 Stunden kochen, dabei gelegentlich umrühren. Am Ende der Kochzeit mit Salz abschmecken. Die Sauce muss, wie man in Neapel sagt, "pippiare", d. h. köcheln. Den Deckel abnehmen und die Sauce ein paar Minuten einkochen lassen. Die Braciole alla napoletana können als Hauptgericht serviert werden; die Sauce der Braciole kann zum Anrichten von Nudeln verwendet werden.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqPyEjEwYEulvWSphKnb3bT2u_lOqn8PSICpV4PkIBwxatNyVBTRQ_9niOtPpvNWeMKTpFrtvNBlUJmzfFVG6dn4xSwduaV89ROYjcVLQxQtQUmtzaWmCfa2RnjVKJV9uN4MIRG-18p6agqqelG2N54_aIWXIDYeF6hCMnS8ddFSic8QEVhYMlnnpGcs7/s1800/IMG_6925%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqPyEjEwYEulvWSphKnb3bT2u_lOqn8PSICpV4PkIBwxatNyVBTRQ_9niOtPpvNWeMKTpFrtvNBlUJmzfFVG6dn4xSwduaV89ROYjcVLQxQtQUmtzaWmCfa2RnjVKJV9uN4MIRG-18p6agqqelG2N54_aIWXIDYeF6hCMnS8ddFSic8QEVhYMlnnpGcs7/s320/IMG_6925%5B1%5D.JPG" width="320" /></a></div><br />Braciola napoletana ( involtini imbottito ) # ingredienti e dosi - <span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">4</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">fette di</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">carne ( manzo or vitello )- </span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">15/20</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">gr di</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">pinoli - </span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">20/30</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">gr di</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">uvetta - </span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">20/30</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">gr circa di</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">pecorino</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7;">grattugiato - </span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">prezzemolo -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">2</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">spicchi di</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">aglio -</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">olio extra vergine di oliva -60</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">0</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">gr di</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">passata di pomodoro - 3</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">00</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">gr di</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em;">pomodori pelati</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7;">1 lattina -</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">vino rosso -</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">sale - </span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">pepe .FATE COSI -</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">Mettete le fette di carne su di un tagliere, salate e pepate. Farcite con pinoli, uvetta, uno spicchio di aglio a pezzettini, il prezzemolo.Completate mettendo una bella spolverata di pecorino, lasciando i bordi liberi. Richiudete le fette di carne ad involtino usando lo spago da cucina oppure gli stuzzicadenti.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #333333; font-size: 1em;">In una pentola fate un bel giro di olio e fate imbiondire l'aglio, unite le braciole e fate rosolare bene. Bagnate con il vino e fate sfumare. Eliminate l'aglio ed aggiungete la passata di pomodoro ed i pomodori pelati passati. Abbassate la fiamma al minimo e fate cuocere con coperchio per almeno 2 ore mescolando di tanto in tanto. A fine cottura aggiustate di sale. Il ragù, come si dice a Napoli, deve "pippiare" cioè dovrà sobbollire. Togliere il coperchio e fate restringere il sugo per qualche minuto. Le braciole alla napoletana sono pronte per essere servite come secondo piatto, con il sugo delle braciole potete condire la pasta .</span><p></p><p><br /></p><p>*********</p><p>Carciofi ripieni # ingredienti e dosi _<span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">4/5 carciofi medio grandi-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 uovo-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">4 cucchiai di caciocavallo (o poco più di altro formaggio stagionato)-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">40 gr di caciocavallo a pezzi-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">2 cucchiai di pan grattato (+ quello da spolverare in superficie)-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 fetta lunga di pane per tramezzini (or 2 pan carrè)-poco</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;"> di latte -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Sale-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Prezzemolo fresco-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">2 patate medio piccole-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 carota-</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">1 cipolla bianca o dorata .FATE COSI -</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Preparare in una ciotola dell'acqua con il limone. Pulire i carciofi togliendo le foglie esterne più dure, non si deve arrivare proprio al cuore ma fermarsi poco prima, tagliare a metà rimuovendo anche gli aghi. Pelare il sedano dopo aver spuntato le estremità. Man mano che si fa quest'operazione mettere tutto nell'acqua acidula, che impedirà ai carciofi di annerirsi. I carciofi dovranno avere una base piuttosto piatta, faciliterà l'equilibrio in cottura .</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Preparare il condimento: in una ciotola bagnare il pane morbido con un goccino di latte, unire l'uovo, il formaggio grattugiato e quello tagliato a dadini, il pan grattato, il trito di prezzemolo e un pizzico di sale (poco perchè i formaggi stagionati sono già abbastanza sapidi). L'impasto dovrà essere molto morbido, se non lo è unire ancora un goccino di latte.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Spingere il composto dentro le foglie di carciofo che si apriranno da sole, farcire il più possibile. Terminare spolverando un pò di pan grattato .</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Adagiare sia i gambi che i carciofi in un tegame.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Pelare le patate, la carota e la cipolla. Tagliare in due solo le verdure più grandi.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Riempire il tegame con dell'acqua arrivando a metà dell'altezza dei carciofi, salare leggermente .</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Cuocere a fuoco basso pe 40/45 minuti con un coperchio.</span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;">Una volta cotti e quindi ammorbiditi, toglier il coperchio e lasciarli intiepidire prima di mangiarli</span></p><p><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;"><br /></span></p><p><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: small;"><br /></span></p><p>>> Stuffed artichokes # ingredients and quantities _4/5 medium-large artichokes-1 egg-4 tbsp. caciocavallo cheese (or a little more of another mature cheese)-40 gr shredded caciocavallo cheese-2 tbsp. breadcrumbs (+ the one to sprinkle on top)-1 long slice of sandwich bread (or 2 loaves of breadcrumbs)-a little milk -Salt-Fresh parsley-2 medium-small potatoes-1 carrot-1 white or golden onion. DO THIS -Prepare water with lemon in a bowl. Clean the artichokes by removing the tougher outer leaves, do not go right to the heart but stop just before, cut in half removing the needles too. Peel the celery after trimming off the ends. As you do this, place everything in the acidic water, which will prevent the artichokes from turning black. The artichokes should have a rather flat base, which will facilitate the balance while cooking. Prepare the seasoning: in a bowl, soak the soft bread with a drop of milk, add the egg, the grated and diced cheese, the breadcrumbs, the chopped parsley and a pinch of salt (a little because mature cheeses are already quite savoury). Push the mixture into the artichoke leaves, which will open by themselves, and stuff as much as possible. Finish by sprinkling some breadcrumbs on top.Place both the stems and the artichokes in a pan.Peel the potatoes, carrot and onion. Fill the saucepan with water to half the height of the artichokes, season lightly with salt and cook over a low heat for 40/45 minutes with a lid. Once cooked and softened, remove the lid and leave to cool before eating.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMJL8Xx6rzbezLBLZECcYYbFHU23cR4O6QgiMeAR_t90HgtUFD6yRA_oSGt4LIHn33yA6GgkLhxI0rskEfpTKQokJFP7PoyIB5Cmp2Da7rOMLnbEzrsNqgnd9w_HN51crH5GntEkWUHvemnsvyybA4deGnrztkKxyE-gPIGb314Du8CSSMGzth2aHVVvw/s1695/IMG_E6313%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1415" data-original-width="1695" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMJL8Xx6rzbezLBLZECcYYbFHU23cR4O6QgiMeAR_t90HgtUFD6yRA_oSGt4LIHn33yA6GgkLhxI0rskEfpTKQokJFP7PoyIB5Cmp2Da7rOMLnbEzrsNqgnd9w_HN51crH5GntEkWUHvemnsvyybA4deGnrztkKxyE-gPIGb314Du8CSSMGzth2aHVVvw/s320/IMG_E6313%5B1%5D.JPG" width="320" /></a></div><br />Spaghetti gamberi e limone # ingredienti e dosi -<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 kg di gamberi freschi -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1/2 kg di pomodorini ciliegini-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 spicchio di aglio-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">prezzemolo-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">olio evo-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 pizzico di peperoncino (a piacere)-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;"> spolverata di limone grattugiato -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">300 gr di spaghetti o linguine o altra pasta lunga .FATE COSI -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Pulite e lavate velocemente i gamberi, fate un leggero soffritto di aglio e peperoncino con abbastanza olio evo in una padella (grande abbastanza da contenere poi gli spaghetti), aggiungete i ciliegini tagliati a spicchietti e fate cuocere per 10 minuti circa. Poi aggiungete i gamberi, coprite e portate a cottura per altri 10 minuti e spolverizzate di poco limone grattuggiato.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Nel frattempo avrete messo a lessare gli spaghetti, tirateli al dente e saltateli nel tegame dei gamberi.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Impiattate e aggiungete prezzemolo fresco tritato.</span><p></p><p><br /></p><p><span style="background-color: white; color: #333333; font-family: verdana; font-size: 16px;"><b> *****</b></span></p><p><span style="color: #333333; font-family: verdana;"><span style="background-color: white;"><b>Triglie alla livornese # ingredienti e dosi per 2/3 persone-</b></span></span><span style="background-color: white; color: #666666; font-family: Molengo; font-size: 17.6px;">6 triglie di circa 100 gr l'una - </span><span style="background-color: white; color: #666666; font-family: Molengo; font-size: 17.6px;">300 gr. di pelati o pomodori freschi - </span><span style="background-color: white; color: #666666; font-family: Molengo; font-size: 17.6px;">olio extra, 2 spicchi di aglio, peperoncino, prezzemolo - </span><span style="background-color: white; color: #666666; font-family: Molengo; font-size: 17.6px;">sale e pepe nero .METHOD-</span><span style="background-color: white; color: #666666; font-family: Molengo; font-size: 17.6px;">Soffriggere l'aglio e un pezzetto di peperoncino. Quindi aggiungete i pelati, un poco di acqua, sale e pepe. Lasciare cuocere per una ventina di minuti.</span><span style="background-color: white; color: #666666; font-family: Molengo; font-size: 17.6px;">Intanto pulire le triglie, squamarle con delicatezza. Sono pesci che cuociono rapidamente.</span><span style="background-color: white; color: #666666; font-family: Molengo; font-size: 17.6px;">Appena pronto il sughetto adagiarvi le triglie e cuocerle per una decina di minuti scoperte, non giratele perchè essendo molto delicate si possono rompere: basterà smuovere il tegame ogni tanto.</span><span style="background-color: white; color: #666666; font-family: Molengo; font-size: 17.6px;">Prima di portare a tavola la spolverizzata di prezzemolo è d'obbligo!</span></p>****** consil du chefAdrianoMennillo_<span style="background-color: white; color: #666666; font-family: Molengo; font-size: 17.6px;">A Livorno c'è una comunità ebraica molto numerosa e cucinano le "triglie alla mosaica". La differenza stà nella preparazione del sugo di base: insieme al pomodoro adoperano il sedano e fanno cuocere a lungo. Quindi passano il sugo e successivamente vi adagiano le triglie.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqOHSi9P_cMHckUDLRDa9hF7y4ArI3TSzZQRVWIPdokLD3_iscbS20-a3JxUBmeQ84MBqLkwj8ad-W57o_CuU0DIPQaDoF_ajhEihpyq2Q5qDyfuz6jJfnmZXe801hyphenhyphenV08t2GsSvQ7125-CUNFGy1YOhnaF_iqyt26EhWxEckOo0xI_0CA0h_Be9P8MD3/s1201/TCMM7117%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1201" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqOHSi9P_cMHckUDLRDa9hF7y4ArI3TSzZQRVWIPdokLD3_iscbS20-a3JxUBmeQ84MBqLkwj8ad-W57o_CuU0DIPQaDoF_ajhEihpyq2Q5qDyfuz6jJfnmZXe801hyphenhyphenV08t2GsSvQ7125-CUNFGy1YOhnaF_iqyt26EhWxEckOo0xI_0CA0h_Be9P8MD3/s320/TCMM7117%5B1%5D.JPG" width="320" /></a></div><br /><br /></span><div class="pinit-wrapper" style="cursor: pointer; left: 131.2px; margin-left: -5px; margin-top: -5px; opacity: 0; position: absolute; top: 1902.6px; visibility: visible; z-index: 9999;"><img class="pinimg" src="data:image/png;base64,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" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-shadow: none; height: auto; margin: 0px; max-width: 100%; padding: 0px; position: relative;" title="Pin on Pinterest" /><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">Nel frattempo preparate il ripieno, unite la carne macinata e la mortadella tritata, le erbette aromatiche fresche, le bietoline e alcune foglie di verza lessate e tritate grossolanamente, l’uovo, il parmigiano e il pangrattato, sale e pepe e poi mescolate bene.</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">Togliete il costone centrale duretto alle foglie di verza, mettete una pallina di ripieno e chiudete la foglia attorno al ripieno</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">formando un rotolino</span><span style="background-color: white; color: #666666; font-family: Montserrat; font-size: 14.3px; text-align: justify;">In una teglia da forno avrete scaldato i pomodori pelati tagliati e conditi con un filo di olio evo, sale pepe e erbette aromatiche fresche, adagiatevi i rotolini uno vicinoall’altro, un flilino di olio e una grattatina di parmigiano, infornate a 180° per 40 minuti circa.</span></div><div><br /></div><p><span style="background-color: white; color: #333333; font-family: verdana; font-size: 16px;"><b> </b></span></p><div class="wprm-recipe-instructions-container wprm-recipe-9010-instructions-container wprm-block-text-normal" data-recipe="9010" style="box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 13.5px; outline: 0px;"><div><br /><br /></div></div><p><span style="background-color: white; color: #333333; font-family: verdana; font-size: 16px;"><b>**</b></span></p><p><span style="background-color: white; color: #333333; font-family: verdana; font-size: 16px;"><b>Spezzatino di manzo con patate # ingredienti e dosi -750/800 gr di manzo ( tagliato a bocconcini ) 300 gr di patate -</b></span><span style="background-color: white; color: #333333; font-family: Noto Sans; font-size: 16px;">sale q.b - </span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">2 carote -poca </span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">farina -</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">2 coste di sedano - </span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">1 cipolla tritata -</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">100 ml. di vino bianco -2</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">00 di brodo vegetale - -</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">olio extra vergine d’oliva q.b. -</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">1 mazzetto di prezzemolo fresco -</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">50 gr di passata di pomodoro o pelati -METHOD-</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">Per prima cosa preparate un po’ di brodo vegetale con verdure miste tipo carote e sedano , mettete sul fuoco un grosso tegame con 4 cucchiai circa di olio extra vergine d’oliva, fate rosolare la cipolla e fatela imbiondire per 5 minuti a fuoco medio.</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">Passate i bocconcini di manzo nella farina e versatela nel tegame con la cipolla facendola dorare e insaporire bene su entrambe i lati per 10 mintuti circa sempre a fuoco lento, nel frattempo sbucciate le patate sciacquatela, tagliatele a pezzi e mettetele da parte.</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">Versate ora sulla carne il vino bianco, fate sfumare e evaporare bene l’alcool per 5 minuti e unite le patate tagliate a dadini, il sedano e le carote, distribuite una manciata di prezzemolo fresco tritato o basilico se preferetite, la passata di pomodoro per insaporire e del brodo vegetale.</span><span style="background-color: white; color: #333333; font-family: "Noto Sans"; font-size: 16px;">Aggiustate di sale e lasciate cuocere a fuoco dolce ( basso) per 50/60 minuti circa regolandovi fino a che la carne e le patate sono morbide, aggiungendo se necessario qualche mestolo di brodo all’occorrenza .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78HdCwEpGavIx9VYduyBCk8UndLTBQfXIvhVNcoakInXQGWmL4KQBxheuqeoqbrFWZ986C9UaeeAFzLFhq7l_U0E3P8_f7z9WXT332Cfoq4jPIpdZyGrCJNCSFlehRLC7Nhh5l1xiZ6xUjjRkGF3MG1IjjXxYnIYJHIwr6H_bBactoxXTmvK_MACFngr0/s1622/IMG_E4363%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1584" data-original-width="1622" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78HdCwEpGavIx9VYduyBCk8UndLTBQfXIvhVNcoakInXQGWmL4KQBxheuqeoqbrFWZ986C9UaeeAFzLFhq7l_U0E3P8_f7z9WXT332Cfoq4jPIpdZyGrCJNCSFlehRLC7Nhh5l1xiZ6xUjjRkGF3MG1IjjXxYnIYJHIwr6H_bBactoxXTmvK_MACFngr0/s320/IMG_E4363%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p><span style="font-family: arial;"><span style="background-color: yellow;">+++</span></span></p><p><span style="font-family: arial;"><span style="background-color: yellow;">Gnocco fritto # ingredienti e dosi -</span></span><b style="color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 17.6px; text-align: justify;"> (per 6/8 persone) -</b><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">500 gr di farina 00 -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">180 gr di acqua tiepida (or + 20 gr circa) -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">4 gr di lievito di birra disidrato - (oppure 12 gr di lievito di birra fresco) -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">1 cucchiaino di zucchero -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">10 gr di sale -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">70 gr di strutto -</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">Olio di oliva o strutto, per friggere .METHOD-Mescolate</span><b style="color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 17.6px; text-align: justify;"> </b><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">in una ciotola il lievito (se utilizzate quello fresco sbriciolatelo), 50 g di acqua presa dal totale e lo zucchero fino a sciogliere bene tutto. Aggiungete quindi due cucchiai colmi di farina presa dal totale e mescolate ancora bene. Lasciate riposare per circa 30 minuti il lievitino.</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 17.6px; text-align: justify;"><span style="color: red;"><i>, se per l'impasto utilizzate la macchina del pane ,</i></span></span><b style="color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 17.6px; text-align: justify;"> </b><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">versate nella vaschetta i 130 gr di acqua rimanente, sopra la farina, praticate un incavo che contenga il lievitino preparato precedentemente e versatevelo. Dalla parte opposta fate un buchino e versate il sale. Unite anche lo strutto a pezzetti. </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">Azionate la macchina impostando il programma per lievitati salati. Come sempre date una controllata all'andamento dell'impasto perché potrebbe essere necessario aggiungere acqua e/o farina. Nel mio caso ho dovuto aggiungere circa 20 gr di acqua. Dopo qualche minuto dovete iniziare a vedere l'impasto che si compatta (sia pur rimanendo morbido) e che si stacca dalle pareti della vaschetta con facilità non lasciando tracce di farina sulle stesse.</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">Una volta appurata la corretta consistenza della pasta, lasciate lavorare il programma compresa la lievitazione. L'impasto dovrà triplicare il suo volume. Io ho lasciato lievitare la pasta nella vaschetta anche a programma concluso per un'ulteriore mezz'ora (quindi in totale la lievitazione è durata solo un'ora e mezza , </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 17.6px; text-align: justify;"><span style="color: red;">se invece utilizzate il methodo tradizionale , </span></span><b style="color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 17.6px; text-align: justify;"> </b><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">versate la farina in una ciotola capiente, unite il lievitino, lo strutto, il sale sciolto nell'acqua rimanente. Impastate fino a completo assorbimento del liquido. Trasferite sul piano di lavoro e lavorate fino ad ottenere un impasto liscio e omogeneo.</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">Trasferite la palla ottenuta in una ciotola infarinata, incidete una croce con una lama liscia e coprite con pellicola trasparente. Lasciate lievitare in luogo tiepido e al riparo da correnti d'aria (nel forno spento con la lucina accesa, per esempio) fino a quando l'impasto avrà triplicato il suo volume (circa 4 ore).Stendete l'impasto </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;"> sul piano di lavoro leggermente infarinato fino ad uno spessore di circa 3 mm.</span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;">Ricavate i rombi con una rotella tagliapasta.Preparare la pentola </span><span face="Verdana, Geneva, sans-serif" style="background-color: white; font-size: 17.6px; text-align: justify;"><span style="color: #666666;">con olio profondo (o strutto) bollente. Fate friggere pochi rombi per volta per pochi secondi (fino a quando si formeranno le caratteristiche bolle). Scolateli con una schiumarola e fateli asciugare su carta assorbente distribuendoli in un solo strato. Una volta assorbito l'unto in eccesso si possono anche impilare.</span><i><span style="color: #666666;">,</span><span style="color: red;">serviteli </span></i></span><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #666666; font-size: 17.6px; text-align: justify;"> ancora caldi accompagnati da affettati misti e/o formaggi.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeL6bd_O4NonLcVYkHIDs7EAzp6wRjXNTZmnzkg3nqV8tCukLeoZPKpblI-8qKFWGASQ_esTWk2x4C4xL-cflcTqQ1IXzVcQ8m7kh5lU6mJdHmhOMSfm3WExMsJN37T6L1WO6GP-garhjcettFSt-yZDUSMs2bpcbGpeCRTdk5_rmxdypBnJ5QY-cogSVU/s1228/WRUG3139%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1228" data-original-width="1115" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeL6bd_O4NonLcVYkHIDs7EAzp6wRjXNTZmnzkg3nqV8tCukLeoZPKpblI-8qKFWGASQ_esTWk2x4C4xL-cflcTqQ1IXzVcQ8m7kh5lU6mJdHmhOMSfm3WExMsJN37T6L1WO6GP-garhjcettFSt-yZDUSMs2bpcbGpeCRTdk5_rmxdypBnJ5QY-cogSVU/s320/WRUG3139%5B1%5D.JPG" width="291" /></a></div><br /><br /><p></p><div style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 17.6px; text-align: justify;"><br /></div><div style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 17.6px; text-align: justify;"></div><p><span style="font-family: arial;"><span style="background-color: yellow;"><br /></span></span></p><p><span style="font-family: arial;"><span style="background-color: yellow;"><br /></span></span></p><p><span style="font-family: arial;"><span style="background-color: yellow;"><br /></span></span></p><p><span style="font-family: arial;"><span style="background-color: yellow;">+++</span></span></p><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.84px; text-align: justify;">Quaglie in salsa all'uva # ingredienti e dosi - 8 quaglie pulite - 200 gr di salsiccia -</div><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.84px; text-align: justify;">16 fettine di pancetta arrotolata - salvia - 1/2 bicchiere di Marsala - 1 mestolo di brodo di carne ( or brodo vegetale ) - 30 acini di uva bianca -1 cucchiaio di burro -olio evo - sale e pepe .METHOD-Sciacquate bene le quaglie e asciugatele con carta da cucina.</div><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.84px; text-align: justify;">Eliminate il budello della salsiccia e create quattro polpettine.</div><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.84px; text-align: justify;">Riempite ogni quaglia con un acino d'uva, la salsiccia e una foglia di salvia. Salate e pepate. Chiudete con uno stecchino.Bardate ogni quaglia con due fette di pancetta e legate con spago da cucina.Preriscaldate il forno a 180°.Scaldate due cucchiai di olio e uno di burro in una padella che vada anche in forno e fate rosolare le quaglie su tutti i lati. Salate e pepate.Sfumate con il Marsala e fatelo evaporare.Aggiungete qualche foglia di salvia, la metà dell'uva e un mestolo di brodo e infornate per 30 minuti bagnando ogni tanto con il sugo.Aggiungete il resto dell'uva e proseguite la cottura per 15 minuti fino a quando le quaglie e la pancetta saranno dorate.Servitele subito con il loro sughetto.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbMGjfd1m2LuCe-fhEEe7Gl96Li1Z66300gW0d80geeqWKPU085Lu4dTJEFWYys27MLuUC7Y1zEaJ57UrdBef7F_ldAPJ8FSRseSALo-7MMns5BcR9Myy7GXDRvMu3Iw5trg3w1GUGK5WdmAUyTaIpm6l8TFmlj5mI42Wo4GvbbyijjC7f3Hq4j9TKxAu/s1800/IMG_E4234%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1087" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbMGjfd1m2LuCe-fhEEe7Gl96Li1Z66300gW0d80geeqWKPU085Lu4dTJEFWYys27MLuUC7Y1zEaJ57UrdBef7F_ldAPJ8FSRseSALo-7MMns5BcR9Myy7GXDRvMu3Iw5trg3w1GUGK5WdmAUyTaIpm6l8TFmlj5mI42Wo4GvbbyijjC7f3Hq4j9TKxAu/w241-h400/IMG_E4234%5B1%5D.JPG" width="241" /></a></div><br /> +++++</div><p><b><span style="background-color: yellow;">Neapolitan easter grain pie > <span style="color: red;">pastiera napoletana </span> # ingredienti e dosi : </span> </b><b style="text-align: center;">The Pie Crust</b><span style="text-align: center;"> . , 1 pound (450 gr) flour , 1/2 pound (225 gr) lard (at room temperature) , 1 cup (200 gr) sugar , 4 yolks </span><b style="text-align: center;">_The Grain</b><span style="text-align: center;"> -1/2 pound (225 gr) well-drained soaked grain ( Some delis carry this , canned) 1 1/2 cups (375 ml) milk - the zest of a half an orange - A walnut-sized piece of lard - 1 teaspoon sugar - 1 teaspoon vanilla extract</span><b style="text-align: center;"> _</b><b style="text-align: center;"> The Filling</b><span style="text-align: center;"> - 10 ounces (300 gr ) ricotta (purchase this fresh from a delicatessen) - 3/4 cup (150 gr ) sugar - 3 eggs, separated - 1 vial (1/4 cup) acqua di fiori d'arancio (not orange extract, but orange -blossom water -- purchase this from an Italian deli) - A pinch powdered cinnamon - 1/4 cup minced candied citron - 1/4 cup minced candied orange peel - 1/4 cup candied squash (cocozzata, in Neapolitan) </span><i style="text-align: center;"><span style="color: blue;">-fate cosi -Method -</span></i><span style="text-align: center;"> The major variations are in the amount of acqua di arance, a non-alcoholic somewhat oily orange essence (if you cannot find it use orange extract) and the use of crema pasticcera (pastry cream), which some families include and others do not. - As I said, this is particular; it requires presoaked grain, which takes time to prepare (Neapolitan delicatessens now sell canned presoaked grain, and you may be able to find it near your house). To start from scratch, purchase 1/2 pound whole grain and soak it in cold water for two weeks, changing the water every two days (this is Caròla Francesconi's soaking time; another cookbook suggests three days, changing water daily). Come cooking time, drain it and cook the amount indicated. The pastiera is traditionally served in a 10-inch diameter round metal pan with a two-inch rim; Neapolitan pastry shops sell the pastiera in the pan and it is presented so at even the most elegant table. And now the recipe: </span><span style="color: red; text-align: center;">>> </span><span style="text-align: center;">Begin the day ahead by cooking the soaked grain with the milk, zest, lard, sugar and vanilla over an extremely low flame for at least four hours, or until the grains come apart and the milk has been absorbed, so that the mixture is dense and creamy. The next morning make the pie crust: Make a mound of flour, scoop a well in the middle, and fill it with the lard, sugar and yolks. Use a fork or pastry cutter to combine the ingredients, handling the dough as little as possible (don't knead it). Once you have obtained a uniform dough press it into a ball and cover it with a damp cloth. Pass the ricotta through a strainer into a large bowl, stir in the 3/4 cup sugar, and continue stirring for 5-6 minutes. Next, stir in the yolks, one at a time, and the grain. Next add the orange water; begin with half the amount and taste. Add more if you would like it orangier, keeping in mind that the aroma will fade some in baking. Stir in the cinnamon and the candied fruit as well, then whip the whites to soft peaks and fold them in. Roll out 2/3 of the pastry dough and line the pan. Fill it with the filling. Next, roll out the remaining dough and cut it into strips, which you will want to lay across the filling in a diagonal pattern (lift them from the pastry cloth with a long spatula to keep them from breaking). Bake in a moderately hot oven (180 C or 370 F) for an hour or slightly more. The filling should dry almost completely and firm up, while the pie crust should brown light _.</span></p><div><div class="instructions"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwp0Tvnd7POe4tQU7Y7SIEOLS0fchjuEU-OPMIeMi9NNRaQW0X7vek0d1ebdlXwARpOC7n-zQiWjc2mUgmqdkPwK_BRPQxBioBaE1iPtPUZxjfUFKNq0CaBDVGVWHxUgnEci0m7RI_sRcfaIKzZX_UIQsdhzodmT4GdW2teEoKJWp0KKayiOzR_BlcA/s3264/EGTQ4644.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwp0Tvnd7POe4tQU7Y7SIEOLS0fchjuEU-OPMIeMi9NNRaQW0X7vek0d1ebdlXwARpOC7n-zQiWjc2mUgmqdkPwK_BRPQxBioBaE1iPtPUZxjfUFKNq0CaBDVGVWHxUgnEci0m7RI_sRcfaIKzZX_UIQsdhzodmT4GdW2teEoKJWp0KKayiOzR_BlcA/w400-h300/EGTQ4644.JPG" width="400" /></a></div><br /></div></div><p> **** MATTEO MENNILLO 2021 </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=AD6v5dwSyon1pT1S4gyA_hmMx0B_aA909hS8wzo_VgDOyMXtOfiXFXyenlSF1PpPqCk0CsTE8Azn_Wfwb66gEvek3Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><br /><p></p></div><div><p><span face="verdana, arial, helvetica, sans-serif" style="font-size: 11px;">Arancino Siciliano # Ingredienti e dosi :</span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 500 gr rice</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - pinch of salt</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 1200 ml chicken or vegetable broth (or water) -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 30 gr butter -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 100 gr grated caciocavallo cheese (aged -hard table cheese)</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - saffron .</span></span><span face="verdana, arial, helvetica, sans-serif" style="box-sizing: border-box; color: black; font-size: 11px;"><span style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> <i>for the ragù </i>> </span></span></span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">1 onion</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -1 medium carrot, peeled</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -1 celery ribs</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -100 ml olive oil</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -250 gr minced pork -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 300 ml canned tomato pulp</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -25 gr butter</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -50 ml white wine</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -100 gr baby peas</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - salt & pepper to taste</span></span><span face="verdana, arial, helvetica, sans-serif" style="box-sizing: border-box; font-size: 11px; font-weight: 700;"><span style="box-sizing: border-box; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> > <i>also</i> ; </span></span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">50 gr soft caciocavallo or mozzarella</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - 200 gr flour</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - 3 eggs</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - breadcrumbs</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - sunflower oil for frying .FATE COSI (Method) -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Begin by cooking the rice. Boil broth or salted water and add rice. Cook for about 15min, stirring occasionally. All the liquid should be absorbed once the rice is cooked. (Cooking it this way allows the starch to remain which will help compact the rice when making the arancini.)</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Dissolve the saffron in 100mls of boiling water, and stir through the cooked rice.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Stir through the butter and the grated caciocavallo.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Spread rice into a shallow glass baking dish and cover with plastic kitchen wrap to prevent a skin forming on top of rice. Allow to cool completely for a couple of hours at room temperature before refrigerating.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">For the ragù, finely chop the onion, carrot and celery rib and add to a saucepan with about 100 ml of olive oil and butter. Cook on a medium heat until onion is translucent.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Add the minced pork and brown. Add white wine and cook, stirring for a further 5 minutes.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Add tomato pulp, and salt & pepper.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Cook on low heat for 20 -30minutes with the saucepan covered. Add the peas after 15 minutes of cooking time. Pay attention that the ragù doesn’t stick to the base of the saucepan during cooking and burn, and if necessary, add a little hot water if ragù results too dry. (It should not be liquid). Allow to cool.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Cut fresh caciocavallo cheese into small cubes – you’ll need one for each arancino).</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">To make the arancini by hand, wet your hands, then place 1 heaped tablespoon of rice into the palm of your hand, and shape it into a hollow bowl like shape.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> Place 1 /2 teaspoons of the filling in the center, 1 cube of soft caciocavallo (or mozzarella) , and then gently close the rice around the filling, and using your hands mould it into a cone shape. Repeat until all rice is used and refrigerate while you clean up the kitchen and prepare for breadcrumbing the arancini.</span></span><span face="verdana, arial, helvetica, sans-serif" style="font-size: 11px;"> </span><span face="verdana, arial, helvetica, sans-serif" style="font-size: 11px;"> </span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Next, prepare 3 bowls, one with the flour, one with 3 beaten eggs, and the last one with the breadcrumbs.Gently roll each arancini first in flour, then egg, and finally in the breadcrumbs. Refrigerate again until you are ready to fry them.Heat your oil to about 185°C, and fry the arancini in batches of 2 at a time. This depends on the size of the saucepan or deep fryer you are using, but cooking too many at a time will reduce the oil temperature too much. Best not to overcrowd them.Cook, turning occasionally if necessary until they are golden brown. Drain on kitchen paper towel and serve hot. They can also be reheated in a hot (180°C) oven for 20 minutes and enjoyed hot the day after.</span></span></p><div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><br /><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiecbO5HLQ3z-tIqcmszgjTh_DIuHla1lmniP9e4M7-6mWyUq5niv1KbhrxTj2fjhobK0GAnKeqsV2rO-FMIKDaAOyrrbl-RnPG4ntCjCHO-p5dCF6ZO0WvFXEde_gZjAAaoMPxCxqOjeT/s1800/IMG_E8200%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1800" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiecbO5HLQ3z-tIqcmszgjTh_DIuHla1lmniP9e4M7-6mWyUq5niv1KbhrxTj2fjhobK0GAnKeqsV2rO-FMIKDaAOyrrbl-RnPG4ntCjCHO-p5dCF6ZO0WvFXEde_gZjAAaoMPxCxqOjeT/w400-h239/IMG_E8200%255B1%255D.JPG" width="400" /></a></span></div></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"> ___</span></div></div></div><div><span style="color: #274e13;"><br /></span></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/RD42gaumE3M" width="320" youtube-src-id="RD42gaumE3M"></iframe></div><br /><br /></div><div><br /></div><div><p>Sauce Tzatziki ( original recipe ) # 300 gr Greek yogurt-1 large or 2 small cucumber-3 tablespoons white wine vinegar or alternatively lemon - ¼ bunch finely chopped dill, optional - 2 tablespoons evo oil - 1 or 2 cloves of garlic -1 pinch of salt, for me pink -pepper .Method-Wash and peel the cucumber. Let's cut it in half and salt the surface to get the vegetable water out. Let it rest at least 30 minutes entirely wrapped in a tea towel.Cut the cucumber into more or less large pieces, pour it into the food processor along with the yogurt, vinegar, garlic and oil. We blend until we obtain a smooth sauce.Finally, we add the finely chopped dill - alternatively we could use chives or wild fennel - we adjust the salt and pepper and let our tzatziki sauce rest in the refrigerator for at least half an hour.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEmVdDS5zbRtLAdM5_tKbpStWR10pGjKnV5AI1mUzCqgFyad_e9R4jeq7-Q6fwSugd-OIilxXrLdnC0V9QT7EgKLvNyyfDDeUEMZGwYRQ36oUnr7wPavgpsNZfKXQXRPeUKJt41jMwSQGRDD0Jn1rsHtjL7MINL-q7-UWXF4G_maXvPv_Zm3ZY4FNxYnp/s1665/SWZL9116%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1665" data-original-width="1484" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEmVdDS5zbRtLAdM5_tKbpStWR10pGjKnV5AI1mUzCqgFyad_e9R4jeq7-Q6fwSugd-OIilxXrLdnC0V9QT7EgKLvNyyfDDeUEMZGwYRQ36oUnr7wPavgpsNZfKXQXRPeUKJt41jMwSQGRDD0Jn1rsHtjL7MINL-q7-UWXF4G_maXvPv_Zm3ZY4FNxYnp/s320/SWZL9116%5B1%5D.JPG" width="285" /></a></div></div><div><br /></div><div><br /></div><div>***</div><div><p>Baccalà alla Ghiotta # Ingredients and Servings -1 kilo of codfish -400/500 gr small potatoes -100 gr olives (black and white) -2 onion -30 gr raisins -30 gr capers -30 gr pine nuts -3 bay leaves -1 glass of cognac -pepperoni-pepper-salt-Evo oil .Method-Make the codfish soak (change the water often) until it is completely desalinated and turns white and pulpy. Rinse it under running water and then cut it into pieces. Peel the potatoes and wash them (if using larger potatoes, cut them into chunks). Finely chop the onion and fry it in a large pot with oil; then add the potatoes, salt and cook for a few minutes then set aside in a bowl . Put the cod in the pot and soak with cognac , then add add add the capers , raisins and pine nuts and olives , then add the potatoes and pepper , little chili , bay leaves and 1/2 liter of hot water and tomato puree , let it cook on low heat for 50/60 minutes , stir slowly and serve with some of its broth.,look my photos chefAdrianoMennillo by Milano.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAU3e5qFeipEaW8M0S-2MzF_leIUB7KLYtNQkP9oltgDi5Kr45NvcZr2IAkuD1QhpUQARr9M6ULIhSj-omZMiO5Q4q_BvxNAAiLhP6jgIt0FiskXSziUSnRbK1UV6K-e1pujiSNSc9Zc6MaOVIpEG5A86Ue-FxMVVl8Im1DPQs_xab-wlPpP2pa6MLleL/s1631/ENTR5392%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1609" data-original-width="1631" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAU3e5qFeipEaW8M0S-2MzF_leIUB7KLYtNQkP9oltgDi5Kr45NvcZr2IAkuD1QhpUQARr9M6ULIhSj-omZMiO5Q4q_BvxNAAiLhP6jgIt0FiskXSziUSnRbK1UV6K-e1pujiSNSc9Zc6MaOVIpEG5A86Ue-FxMVVl8Im1DPQs_xab-wlPpP2pa6MLleL/s320/ENTR5392%5B1%5D.JPG" width="320" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div> ******</div><div><br /></div><div><p>Sicilian Caponata # Ingredients for 4 people _2 aubergines -2 onions -1 celery stalk-4 auburn tomatoes-2 tbsp salted capers-2 tbsp raisins-20 pitted green olives-50 gr almonds-80 gr pine nuts-50 ml (about 2 tbsp) white vinegar-1 tbsp sugar- 8 basil leaves-extra-virgin olive oil. METHOD- An hour (1h) before you start, put the sultanas and capers in two separate small bowls with hot water to soak the sultanas and desalinate the capers. then rinse thoroughly.Wash and peel the aubergines, cut them into 1 cm cubes and fry them in a large pan in a finger of hot oil. Drain them on absorbent paper. Remove most of the oil from the pan, leaving a little. Wilt the thinly sliced onions. Remove the stalks from the celery, cut it into thick strips, blanch it for 5 minutes in boiling salted water, then add it to the onions together with the sultanas, which have been soaked in warm water for at least half an hour and then rinsed.Blanch the tomatoes in boiling water, peel them, remove the seeds and water, dice them and add them to the pan with the sugar, vinegar and chopped basil. Cook for ten minutes. Add the aubergines, olives, pine nuts and desalinated capers (left for at least an hour in warm water and then rinsed thoroughly). Cook for a further 10 minutes, season with salt (about a teaspoon of salt) and pepper. Toast the almond granules for a few moments under the grill. To add flavour and colour, I added, together with the tomatoes, a tablespoon of double tomato paste dissolved in half a glass of hot water, added a little more sugar if desired, and added an extra pinch of salt, because with half a dose of vegetables, a tablespoon of vinegar and two teaspoons of sugar, everything was still too sour. The sweet and sour is to be balanced to taste, then cook for about 5 minutes more, to evaporate the alcool from the vinegar, and serve lukewarm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXHYtxNhfRDdw3K_hrNChTWQbNQ2cFth5EKBm1DWhMFiJIP-Wv_ZK3-sSrrybvyVhizuA00REtled6oyfLo4_TNDbszSP-or9GP0EtVu5pLKQ6F8C94GA2Kc5CFwcPouNH6zbL5wkciYcC0i1-zp7NK2zjCNldEmIFZJCn1xO0gVpTywkCpg7oLd-41hK/s1721/QAFZ4727%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1721" data-original-width="1617" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXHYtxNhfRDdw3K_hrNChTWQbNQ2cFth5EKBm1DWhMFiJIP-Wv_ZK3-sSrrybvyVhizuA00REtled6oyfLo4_TNDbszSP-or9GP0EtVu5pLKQ6F8C94GA2Kc5CFwcPouNH6zbL5wkciYcC0i1-zp7NK2zjCNldEmIFZJCn1xO0gVpTywkCpg7oLd-41hK/s320/QAFZ4727%5B1%5D.JPG" width="301" /></a></div></div><div><br /></div><div>**</div><div><div>Mushroom risotto # ingredients and servings # 2 cups of rice 200 gr Carnaroli -</div><div>300 gr porcini mushrooms (or mixed mushrooms) - 1 white onion - 1 glass of white wine -3 tablespoons extra virgin olive oil - 1 tablespoon chopped parsley and thyme -1 liter or so of vegetable broth -margarine ( or butter ) -salt and black pepper -For the vegetable broth :2 liters of water -1 carrot -1 onion -2 celery stalks -1 clove of garlic.METHOD- Prepare the vegetable broth by putting a pot with water on the stove.Clean the mushrooms by removing the stem end with a knife comma wash them and then slice them.Chop the onion and almost brown it in a nonstick pan with a little oil, Add the rice and brown it for about 4 minutes. Add half the mushrooms and stir-fry for 3 minutes.Pour in half a glass of white wine and stir until it is absorbed.At this point add the mushrooms and remaining and gradually add ladles of broth, trying to keep the rice dry at all times until cooked through.Add the remaining wine and stir over high heat, then add the margarine, herbs and black pepper, stir serve hot.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrIcSdcoe6PAdxTZD3gu5ufbRJL3zcKHHWVVFTV0JBD3XK-rj_z-rbUtbVIHhTpUsnVfiSlm56FzBLJfSkI-_b9r-v7QRqegGH2xg83OZDKjCr7-yniT-Wenad3JZkpLPa4WXAVfzQIrBgVoCxwFpxwawjOZjOUgvyZGB0onBRnEo5WzzKtkiQi08l4Q/s1113/LMTG0181%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1113" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrIcSdcoe6PAdxTZD3gu5ufbRJL3zcKHHWVVFTV0JBD3XK-rj_z-rbUtbVIHhTpUsnVfiSlm56FzBLJfSkI-_b9r-v7QRqegGH2xg83OZDKjCr7-yniT-Wenad3JZkpLPa4WXAVfzQIrBgVoCxwFpxwawjOZjOUgvyZGB0onBRnEo5WzzKtkiQi08l4Q/s320/LMTG0181%5B1%5D.JPG" width="320" /></a></div><br /><br /></div></div><div><br /></div><div>****</div><div><br /></div><div>Cartellate pugliesi (Bari) # ingredients and doses _500 gr flour -50 ml extra virgin olive oil - 1.5lt / 2lt peanut oil -50 gr white wine -10 gr dry liqueur(Whiskey) - 150 gr water - 1lt vincotto .METHOD-Take the flour and place it in fonta with the hole in the center, in the hole insert oil then wine and liqueur(which will be used to make the cartellate stay crispy).Make the mixture homogeneous and add water to make the dough more malleable. Work the homogeneous dough, which should be non-sticky, by cutting it and running it through a pasta machine until it reaches the thickness of Emilian pasta( as thin as possible).With a shaped pasta cutter create the cartellate.# COOKING: Bring a pot filled with 1.5lt / 2lt peanut oil to a boil and fry the cartellate. Dip the latter in vincotto .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlegIDuA6e-LOReo7C_UcgQjnq_Hs7cZddLsy_VRkYR8LL-z1v4sUV6J-xX3--Tq6NYJCJFPvPHx1QWQNYQpFE0k1NuxbZA0PMhlYBHzIq_lwvxxs64jhUq_ir220uX9otCCK6GgNkQnJv5ljNaxG1xfAo69z83iysntpM5VhuKISycrvOgDQ5x1u_to/s1613/AQOY8858%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1613" data-original-width="1231" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlegIDuA6e-LOReo7C_UcgQjnq_Hs7cZddLsy_VRkYR8LL-z1v4sUV6J-xX3--Tq6NYJCJFPvPHx1QWQNYQpFE0k1NuxbZA0PMhlYBHzIq_lwvxxs64jhUq_ir220uX9otCCK6GgNkQnJv5ljNaxG1xfAo69z83iysntpM5VhuKISycrvOgDQ5x1u_to/s320/AQOY8858%5B1%5D.JPG" width="244" /></a></div><br /><br /></div><div><br /></div><div> ******</div><div><br /></div><div>Tiella barese ( Rice, potatoes and mussels ) # ingredients and servings for 3/4 persons -150 gr rice -300 gr potatoes -500 gr black mussels -1 garlic - 1 onion - parsley -extra virgin olive oil - tomato fillets - grated pecorino cheese -breadcrumbs (optional) - Pepper .METHOD- Boil the rice until al dente. While it is cooking, clean the mussel shells well and wash with plenty of water, taking care to brush the shells. Open the mussels raw (absolutely not in a frying pan), crush slightly, slide one of the two valves forward until you hear the typical "clack," inserting a small knife between them and sliding it until the shellfish opens; move the mussel to one valve only and discard the other, collecting the liquid that will come out in a bowl. Strain the water through a narrow strainer or cotton cloth to remove all impurities and set aside.Lay in a baking dish sprinkled with extra virgin olive oil, the onions cut into rounds and the potatoes peeled and cut into half-inch slices. Continue arranging the layers with cherry tomatoes and the parsley, sprinkling with cheese and pepper.On the next layer, lay all the mussels with the fruit facing up, drizzle with oil, and top with rice, more onion, parsley, cheese, the remaining cherry tomatoes, and pepper. Now add the liquids, i.e., the filtered water from the mussels and lightly salted water, to be inserted sideways until, by exerting light pressure on the last layer, they resurface a little.Bake at 200° in a static oven for 45 to 60 minutes, preferably after reheating on the stove, until the potatoes are cooked and an appetizing golden crust has formed. Let cool so that the flavors can meld further.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUx4IyzDY0-i463rpXcLNrTAcd7x4uh5iXuJZTMplo-z1CPizhl4sRHe9iSYs6EsNYyDd-pY0kFLARxIxVZvN_w5XNXS68deum0K055DrfucmVlFmifcDWvya3EsmaTQXLB62my-wuPojFw10_RqaR5oixMQvaMvUBbIIu93WMbg3rNVOkoU084aWswO8/s1631/GQRHE3908%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1631" data-original-width="1293" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUx4IyzDY0-i463rpXcLNrTAcd7x4uh5iXuJZTMplo-z1CPizhl4sRHe9iSYs6EsNYyDd-pY0kFLARxIxVZvN_w5XNXS68deum0K055DrfucmVlFmifcDWvya3EsmaTQXLB62my-wuPojFw10_RqaR5oixMQvaMvUBbIIu93WMbg3rNVOkoU084aWswO8/s320/GQRHE3908%5B1%5D.JPG" width="254" /></a></div><br /><br /></div><div><br /></div><div><br /></div><div> +++++++</div><div><br /></div><div>Bucatini all'amatriciana # ingredients and doses _500 gr bucatini -200 gr guanciale -450 gr peeled tomatoes -100 gr pecorino romano -1 chili pepper -white wine - salt and pepper .METHOD-Cut the guanciale into strips and make them crispy. Remove half of the guanciale and leave the other half in a pan. Deglaze with the wine, add the peeled tomatoes and chili pepper.Adjust the salt and pepper and continue cooking for about 40 minutes. Blend the amatriciana sauce and let it rest for an hour. Then transfer the sauce to a frying pan. Cook the pasta in lightly salted boiling water. Drain the pasta in the sauce, add the grated pecorino cheese and toss to coat. Serve the bucatini all'amatriciana in a serving dish and garnish with the crispy guanciale.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvTiMZB6cP3amY7HAgb0LIC-15vZkpABTxBHxT2d4mqlRY2nOPifdSD0-xf2FcbIv6bZfhws0mB152aA0VDPiWcdK6sfIEz8f94fVN3WlOuWcvz8qDmNYowzwLoBsKjiwlrYBuYnE2e96_Vael5HJ9CUzb1MvTja5W0xM6LgUNwxMie7IG-_q-GdOQhA/s1798/IMG_E3733%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1479" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvTiMZB6cP3amY7HAgb0LIC-15vZkpABTxBHxT2d4mqlRY2nOPifdSD0-xf2FcbIv6bZfhws0mB152aA0VDPiWcdK6sfIEz8f94fVN3WlOuWcvz8qDmNYowzwLoBsKjiwlrYBuYnE2e96_Vael5HJ9CUzb1MvTja5W0xM6LgUNwxMie7IG-_q-GdOQhA/s320/IMG_E3733%5B1%5D.JPG" width="263" /></a></div><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div> ++</div><div>Pasta alla trasteverina (Rome area) # Ingredients and doses _bavette: 400 gr - tuna: 100 gr - anchovies: 5 - porcini mushrooms: 800 gr - peeled tomatoes 700 gr - garlic 3 cloves - butter: 30 gr - chopped parsley - olive oil - salt - pepper. METHOD-Fry a clove of garlic, 3 anchovy fillets and the chopped tomatoes in oil. After seasoning with salt and pepper, add the tuna fish and continue cooking for a few more minutes. When the mushrooms have dried, add the butter, the remaining anchovy fillets and chopped parsley.cook the bavette pasta separately, drain it, toss it with the sauce and add the mushrooms.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohJDov0KataFbELtLJU1931hy6OjIvz6qcb0ADUBRK7r9BM_7bgPBn226iomd1ry7830Yn3CdLBrZ58dg4FFby6KXSfoFeY2q-c9gEgacPTiAKehOaGKFY5uEzZebPp5rI1N5o71lu0o0iMvM28adgoG_fZ6hncc9hDf1YiIj0edv1vc_ztray3rifaM/s1448/XFCW1801%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1448" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohJDov0KataFbELtLJU1931hy6OjIvz6qcb0ADUBRK7r9BM_7bgPBn226iomd1ry7830Yn3CdLBrZ58dg4FFby6KXSfoFeY2q-c9gEgacPTiAKehOaGKFY5uEzZebPp5rI1N5o71lu0o0iMvM28adgoG_fZ6hncc9hDf1YiIj0edv1vc_ztray3rifaM/s320/XFCW1801%5B1%5D.JPG" width="320" /></a></div><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div>+++</div><div><br /></div><div><div>Crab spaghetti # ingredients and servings for 2/3 persons _1 crab -300 gr cherry tomatoes - 1 clove of garlic -Prezzemolo -White wine to blend -Salt and chili pepper -Extra virgin oil .METHOD- With the help of a knife separate the head shell from the body, rinse it thoroughly under water, remove all the innards and with a small hammer break the claws. After that, while you prepare the rest of the ingredients (cherry tomatoes, garlic clove and chopped parsley), soak it in a bowl with water and salt to allow the liquids to seep into it again as if you had pulled it out of seawater. Now sauté a clove of poached garlic in oil and brown the crab on both sides, deglaze with white wine and once it has evaporated, put the head part in contact with the pan and add two ladles of water and continue cooking for 10 minutes. In another pan prepare the cherry tomato sauce, and add it to the crab.</div><div>At this time of year, cherry tomatoes don't really bring out who knows what flavors, so every now and then I add a teaspoon of tomato paste to the sauce and that's it.As soon as the sauce has reduced, taste for salt, add the parsley and chili, drain the pasta al dente and finish cooking in the pan. ******Consil du chefnapoletano >If you have to prepare this dish for more than one person and you only have one crab, you can add, while preparing the sauce, either shrimp heads, scampi heads or even add a restricted crustacean fumet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Mj6ycBpLGdXwhAXgdyHOQOOdzt1vSlWIqT3-SvYXDt8hRQD-lWuI9ZIpkRLvFpmn5QitOodmxs3IYsB0RaNrkNcRuR5rezYkM45t4kPXWbXFFDdAVCCZCPBvH6iPNo7g9XxIeWY1MyD8mSMfjtGxAARb1RJjdSGHje-FbZ8tGCRsMN4QUCyoy1fMFQU/s1527/FTVIE3236%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1268" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Mj6ycBpLGdXwhAXgdyHOQOOdzt1vSlWIqT3-SvYXDt8hRQD-lWuI9ZIpkRLvFpmn5QitOodmxs3IYsB0RaNrkNcRuR5rezYkM45t4kPXWbXFFDdAVCCZCPBvH6iPNo7g9XxIeWY1MyD8mSMfjtGxAARb1RJjdSGHje-FbZ8tGCRsMN4QUCyoy1fMFQU/s320/FTVIE3236%5B1%5D.JPG" width="266" /></a></div><br /><br /></div></div><div><br /></div><div> ********</div><div><br /></div><div>Spaghetti and Mussels # Ingredients and Servings - 400 gr spaghetti- 1kg mussels- 100 gr parmesan cheese (to taste)- 15 cherry tomatoes- extra-virgin olive oil- salt and pepper .METHOD-Wash the mussels, scraping them with a sponge, place them in a pan with oil, cover and cook, until the shells open, then remove them, recover the fruit and strain the cooking liquid. In a pan with oil, brown the cherry tomatoes cut in half, add the mussels and a ladleful of the cooking liquid, season with salt and pepper and leave on the heat for a few minutes. Cook the spaghetti in salted water, drain them, mix them with the prepared sauce and serve them at the table in the serving dish with the Parmesan reduced to flakes ( to taste) .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusF63-EiSp8kdyqke1QHv3QQ1jJ5yM1ClA32l0TPK1raXgrORFuTNfFEE5pk8KzC4UGrjbs99fUwqzr0cbRq-9cVaQ6M8Zo1egNzY68RzkjgkQwh6OXayJI9_4h6-xnI0ujgcWR04f1YOt1RZoNA12ZDLO-RN5H0lvHmNsIjjxx_zxEaA_WRUcRNyalk/s1090/FYPW9717%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1090" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusF63-EiSp8kdyqke1QHv3QQ1jJ5yM1ClA32l0TPK1raXgrORFuTNfFEE5pk8KzC4UGrjbs99fUwqzr0cbRq-9cVaQ6M8Zo1egNzY68RzkjgkQwh6OXayJI9_4h6-xnI0ujgcWR04f1YOt1RZoNA12ZDLO-RN5H0lvHmNsIjjxx_zxEaA_WRUcRNyalk/s320/FYPW9717%5B1%5D.JPG" width="317" /></a></div><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div> +++++++</div><div><br /></div><div>Octopus( or small octopuses )drowned # Ingredients and servings for 3/4 persons -900/1000 gr small octopuses -Extra virgin olive oil -1 chopped onion - 1/2 cloves of garlic - 2 bay leaves -1 glass of dry white wine -400 gr cherry tomatoes - 200 gr of fine peas ( to taste ) - Salt & Pepper .METHOD-Cut the tomatoes into cubes, crush the garlic (I normally use the flat side of a knife to do this) and sauté everything in a saucepan together with the onion, the two bay leaves and two tablespoons of extra virgin olive oil for a few minutes over moderate heat. Then add the cleaned octopuses (if you can get them cleaned by the fishmonger, otherwise just turn their heads and clean them inside, also removing the eyes and beak). Raise the flame for a few minutes so that the octopus tentacles curl, then lower the flame, add the white wine and cook for ten minutes without a lid, then add the peas, then salt and pepper to taste (do not overdo the salt), stir with a wooden spoon and cook for another 10 to 15 minutes. Arrange in the center of the dish also pouring some of the sauce for the scarpetta ( wet the bread ).,serve hot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2dAsty5A-LCNxUYqrvQd_TxqLmyjKxhleleOSKRVssdwS683fkE9RDX_vNg4XHUd5NGcRot21C8hOx18Nl6fqx-yX4wtn7dnqQrRgVT3Yx8Kv4HZO33PsUbAjf9tPENqEnSVyts3pEbHeb4UJHsN81ulQ1PGbZKRYTHy6hZxUR_1q41c-15Kc3eh1x8/s1299/WTIU3771%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1299" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2dAsty5A-LCNxUYqrvQd_TxqLmyjKxhleleOSKRVssdwS683fkE9RDX_vNg4XHUd5NGcRot21C8hOx18Nl6fqx-yX4wtn7dnqQrRgVT3Yx8Kv4HZO33PsUbAjf9tPENqEnSVyts3pEbHeb4UJHsN81ulQ1PGbZKRYTHy6hZxUR_1q41c-15Kc3eh1x8/s320/WTIU3771%5B1%5D.JPG" width="266" /></a></div><br />. </div><div><br /></div><div><br /></div><div><br /></div><div> +++++++</div><ul aria-labelledby="alternatives-heading" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; border-color: currentcolor; border-style: solid; border-width: 0px; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="lmt__translations_as_text__item" data-testid="translator-target-result-as-text-entry" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border-color: currentcolor; border-style: solid; border-width: 0px; box-sizing: border-box; color: #1b1e25; cursor: initial; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 26px; list-style-type: none; margin-left: -15px; margin-right: -40px; padding-left: 15px; padding-right: 40px; pointer-events: initial;"><button aria-description="Fai clic per applicare questa alternativa" class="lmt__translations_as_text__text_btn" lang="en-GB" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; appearance: button; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-color: initial; border-style: none; border-width: initial; color: black; cursor: pointer; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 20px; font-weight: 400; line-height: inherit; margin: 0px; outline: none; padding: 0px; pointer-events: initial; text-align: left;"><div style="background-color: #c0a154; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px;">Seafood Paella ( only fish ) # ingredients and doses: 60 gr white onion - little sweet paprika- 50 gr tomato sauce -4 tbsp extra virgin olive oil - fresh parsley - garlic powder - white pepper - 2 sachets saffron -1 already cooked bell pepper - salt - 8 shrimp -4 prawns -50 gr squid rings - 100 gr clams - 100 gr mussels - 50 gr peas -50/60 gr reen beans ( to taste )- 1/2 kg rice, Roma or Carnaroli. METHOD- Start with the sautéing: pour the oil into a large nonstick skillet (preferably in the paella, the pan with two handles from which the dish gets its name), let the onion caramelize for a few minutes. Add the mussels, clams, a pinch of white pepper and garlic powder to taste. Continue to sauté over medium heat, add the shrimps, prawns, squid rings, and after a couple of minutes the peas and green beans. Add the tomato sauce, a teaspoon of sweet paprika and saffron to give the typical yellow color to the paella rice. Pour in the rice and toast it with all the seasoning, without it sticking to the bottom of the pan. Add the water, which should be the equivalent of 1 kilogram and a quarter to a pound of rice. The rice should boil and should never be stirred. In the last two minutes, add the sliced cooked bell bell pepper and lower the heat to allow the rice to better absorb the water. Allow the paella to rest for three minutes and serve.</div><div style="background-color: #c0a154; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px;"><br /></div><div style="background-color: #c0a154; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px;"><br /></div><div style="background-color: #c0a154; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64k2vhy6jWtpbA_hJ3a_FnKN0j5sbUb0VCp7gknUHCAT7uO4cR9PTyGBx1-OsVWv6jl4Vvqw7S1Wl446zcfbDfoiEgoMrYoG-YtQ7owNRwxQS6wa03ZMoP-ovftsKvxfoOZVILXG7vU9y/s1600/IMG_0993.JPG" style="color: #cc3300; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64k2vhy6jWtpbA_hJ3a_FnKN0j5sbUb0VCp7gknUHCAT7uO4cR9PTyGBx1-OsVWv6jl4Vvqw7S1Wl446zcfbDfoiEgoMrYoG-YtQ7owNRwxQS6wa03ZMoP-ovftsKvxfoOZVILXG7vU9y/s400/IMG_0993.JPG" style="background: rgb(255, 255, 255); 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font-size: 20px; font-weight: 400; line-height: inherit; margin: 0px; outline: none; padding: 0px; pointer-events: initial; text-align: left;">Risotto Milanese style with ossobuco #</button> Ingredients and doses for 4 people _4 ossobuchi - 1/2 lt of mixed meat and vegetable broth - 100 gr of chopped celery, carrots and onion - 1/2 glass of white wine - 2 spoons of corn flour - 1 bunch of aromatic herbs - 100 gr of chopped tomato pulp - 1 untreated lemon - 1 bunch of parsley - a little butter - salt and grey pepper>> For the risotto : 300 gr of carnaroli rice - 1.2 lt of mixed meat and vegetable stock - 30 gr of ox marrow -2 teaspoon of saffron pistils -70 gr of butter -1/2 onion -1/2 glass of dry white wine - grated cheese - bay leaves - salt . METHOD-Prepare the stock by soaking the ingredients in cold water and bringing to the boil over a very gentle flame for at least 2 hours. Using a strainer, remove the foamy part of impurities that will form on the surface. Strain the stock and keep it on the heat. For the ossobuchi, flour the ossobuchi and brown them 3/4 minutes per side in a large frying pan with half a knob of butter. Remove from the heat and discard the browning fat from the pan, then return them to the heat adding the remaining butter, the chopped carrots, celery and onion and the fragrant bouquet. Deglaze with white wine, add the tomato conserve and half a glass of stock, season with salt and pepper. For the risotto, finely chop the onion and brown it in a pan with 20 g butter and the chopped marrow. Add the rice and a bay leaf and toast it, stirring with a wooden spoon. Deglaze with the white wine and let it evaporate over a high heat. Pour in the boiling stock a little at a time, stirring occasionally, and season with salt. After about 6 minutes add the saffron pistils softened in a little boiling stock and continue cooking the risotto. Once ready, let the risotto rest for a few minutes before stirring in the remaining butter and a generous sprinkling of grated cheese. To complete the dish, sprinkle the ossobuchi with grated lemon zest and parsley, cover with wet and wrung out baking paper, and leave to rest for a few minutes before serving with risotto alla Milanese.</li></ul><p>*****Consil du chefAdrianoMennillo _the rice should be cooked for a maximum of 13/14 minutes, never wet the rice with cold wine, pepper to taste .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMg0VX1wjXyYEcD_txZmWIgBP2mrdlpbclY9IB6jAFUxld4FseF-OezedgKnDP3iqP-HTfVgqrvcGLE0Yro0rOt57-BetCnkLiwy_svHhR5lAsyuDIkYl9Lh_kz8UmaQJ6gVw72hPYjS8dX4kt9BaSiQ4WgUr0jRku1EPUB3M0J-TIW8x9MWMQECFJu0Ej/s1144/IMG_E2883%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1006" data-original-width="1144" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMg0VX1wjXyYEcD_txZmWIgBP2mrdlpbclY9IB6jAFUxld4FseF-OezedgKnDP3iqP-HTfVgqrvcGLE0Yro0rOt57-BetCnkLiwy_svHhR5lAsyuDIkYl9Lh_kz8UmaQJ6gVw72hPYjS8dX4kt9BaSiQ4WgUr0jRku1EPUB3M0J-TIW8x9MWMQECFJu0Ej/s320/IMG_E2883%5B1%5D.JPG" width="320" /></a></div><ul aria-labelledby="alternatives-heading" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; border-color: currentcolor; border-style: solid; border-width: 0px; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; color: #1b1e25; font-family: Montserrat, sans-serif; font-size: 26px; list-style: square; margin-bottom: 5px;">Gazpacho my way # ( _is a cold soup ) and doses _For bread 150 gr crustless white bread ( cubed )-3 tablespoons extra virgin olive oil -2/3 daughters mint-.1 1/2 tablespoons of red wine vinegar ->For the soup :2 kg ripe cherry tomatoes -3/4 cloves of garlic- peeled and chopped -6 ribs and celery leaves, chopped (about 200 gr to taste) -1 small red onion, chopped -400 gr seedless watermelon pulp -100 gr crustless white bread in pieces -2 tablespoons of red wine vinegar -180 ml extra virgin olive oil -8/10 gr basil leaves or mint - salt and pepper to taste . For the croutons: Heat the oven to 200°C. Place the bread cubes in a large bowl along with the EVO oil, vinegar and a teaspoon of salt. Mix well with your hands then transfer the bread to a baking sheet and bake for about 12 minutes, or until golden brown. Set aside.For the soup:Peel the tomatoes and roughly chop them. Whisk together the tomatoes, garlic, celery, onion, watermelon, bread and most of the basil (keep a few leaves aside for garnish). Add a teaspoon of salt and pepper to taste. Blend until smooth. Continue blending while drizzling in EVO oil and vinegar. Taste the soup and adjust flavors to taste. Place the gazpacho in the refrigerator until ready to serve.Portion the gazpacho into individual soup bowls and garnish with the croutons, basil, and evo oil .</li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif" style="color: #1b1e25;"><span style="font-size: 26px;">******consil du chefAdrianoMennillo-I prefer mint , the first time I served it in Taormina ( Sicilia -Italy ) as chef de rang ) , I added pistachios ,or almonds cut into thin filangèe .</span></span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6-GZf8aV8TMi540UH69cD8zSnPW5GwrGSIZT30LDr_bQim7c5X_VC-DPzWMJ9ymRFqyGAA_pGJG89GQzzg72EOH0frCjQftkUioJdFXuFA2uDBQeoXkpoJ9U0QML9GdapuQo0AlP7f3shPmMR6klORVxLYvMAFLmU8Ia3pODozybbtZPgzVCyNBRN5Y/s320/GAZPACHO.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="289" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6-GZf8aV8TMi540UH69cD8zSnPW5GwrGSIZT30LDr_bQim7c5X_VC-DPzWMJ9ymRFqyGAA_pGJG89GQzzg72EOH0frCjQftkUioJdFXuFA2uDBQeoXkpoJ9U0QML9GdapuQo0AlP7f3shPmMR6klORVxLYvMAFLmU8Ia3pODozybbtZPgzVCyNBRN5Y/s1600/GAZPACHO.JPG" width="289" /></a></div><br /> <p></p><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"> ******</span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;">Calamarata with clams and mussels # Ingredients and servings for 2 persons- 200 gr calamarata pasta- 300 gr real clams- 500 gr mussels- 6 semi-dried cherry tomatoes in oil- parsley- chili pepper- garlic- white wine -METHOD -First purge the clams in water and salt x about 3 hours. Then clean the mussels with a small knife. In a frying pan brown garlic with oil along with chopped semi-dried cherry tomatoes Remove garlic and add mussels, cook covered until open and deglaze with white wineIn another pan brown a clove of garlic with oil When it has released its flavor remove it and add clams, cook until open and strain water . Combine the clams with the mussels along with the filtered liquid from the former and with the heat off, shell the mollusks keeping some whole .Cook the calamarata in salted boiling water, holding it back from cooking for 2 to 3 minutes. Remove the shellfish from the pan and set aside, then add the calamarata to the liquid in the pan and cook for 3 / 4 minutes covering the first 2 minutes and then uncovered for the remaining time to let the liquid absorb well -Then add the mussels and clams and stir everything over high heat for a few seconds . Plate the calamarata with clams and mussels by adding fresh parsley and a pinch of chili pepper on top .</span></span></div><div><span style="color: #1b1e25;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjBSnDdoOLmeOL4TeXwXTl_wdIs6I4fLE9guBDrNQ0OZnFqMBeYPcv-2FLqwamBNhUk0TGlLZRSTliYr88-pt8I8RkyeILLlKvSAUYJKUeeMqtUAjC59mdixV_bVuILMeSfucIm6OYsRkEL5fTN8wdY8OKpjcP7eqzcUi6tgECMpwqttpLEvCuufWNXY/s320/calamarata.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="307" data-original-width="320" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjBSnDdoOLmeOL4TeXwXTl_wdIs6I4fLE9guBDrNQ0OZnFqMBeYPcv-2FLqwamBNhUk0TGlLZRSTliYr88-pt8I8RkyeILLlKvSAUYJKUeeMqtUAjC59mdixV_bVuILMeSfucIm6OYsRkEL5fTN8wdY8OKpjcP7eqzcUi6tgECMpwqttpLEvCuufWNXY/s1600/calamarata.JPG" width="320" /></a></div><br /><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"> <i> ****</i></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><i><br /></i></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #c0a154; color: #333333; font-size: 13.524px;">Oysters with citron and cognac # ingredients and doses : 24 oysters , 1 citron , ice, 1 glass of cognac, sprig of parsley, lettuce leaf, extra virgin olive oil , salt, white pepper_ METHOD ( fate cosi )- Mix in a bowl a little oil with the cognac , the citron juice , pinch of salt and pepper .Open the oysters , detach the shellfish from the shells , clean from any scraps and flakes of the cusco . , place the oysters back inside the concave part of their shells and arrange them on a tray on which you will have spread a bed of crushed ice and a few lettuce leaves ( dried ) Dress the mullosks with the citron emulsion and lay a leaf of parsley on each oyster, garnishing with spiral-cut citron peels and carrot rosettes to taste .( see my photos )</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ_kW1u1btGqp-8xOeEqhZdXVgBaH6EvT_stg3gl48uslarSiRfgMRqrVi_aMn3jEfJYoaElM826XQISPyzWr5k4v9vGnmp_pDR8AuWX-nz9764XOyrd6f7opScRqO22gOGJoRGq9kAsV/s1715/DYSK4724%255B1%255D.JPG" style="background-color: #c0a154; color: #cc3300; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;"><img border="0" data-original-height="1715" data-original-width="926" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ_kW1u1btGqp-8xOeEqhZdXVgBaH6EvT_stg3gl48uslarSiRfgMRqrVi_aMn3jEfJYoaElM826XQISPyzWr5k4v9vGnmp_pDR8AuWX-nz9764XOyrd6f7opScRqO22gOGJoRGq9kAsV/w216-h400/DYSK4724%255B1%255D.JPG" style="background: rgb(255, 255, 255); border: none; box-shadow: rgba(0, 0, 0, 0.5) 1px 1px 5px; padding: 8px; position: relative;" width="216" /></a></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><i><br /></i></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><i>**</i></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><p style="background-color: #c0a154; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px;"><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;">Stuffed tomatoes à la Greca ( Greece ) # Ingredients and servings -6 large tomatoes -12 tablespoons '3 continents' rice (i.e. mix of basmati rice, French red rice, Canadian wild rice -( or to taste ) 120 gr feta cheese -1 handful of black olives - oregano to taste -chives to taste -salt -METHOD- Remove the c_ap and empty the tomatoes, turn them upside down and place them in the fridge overnight. In a blender put the pulp of the tomatoes, the olives and spices, salt and blend. Transfer to a bowl, add the rice and refrigerate overnight. Fill the tomatoes, add the diced feta and bake in a preheated oven at 180° for about 1 hour so that the tomatoes wrinkle. Serve hot. Also excellent cold the next day.</span></span></p><div class="separator" style="background-color: #c0a154; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; text-align: center;"><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7FKovVNiXd_g_AzosVH_YVjj5Un_so0Bg_PmpEkMccscwUkXNT9VNJlt298IDSVfZUW2QzSvaf8jJjqmRvk3IldJRhxUPya3ih3Q18YRxv9nybyCHs_3QFBpRxIKi78LmOiZY_8yV5r_UQFgzThv1cO8A4mDYWBbGJbt1GKR5acBXO_GwK9xHyjAetry/s1711/IMG_E2959%5B1%5D.JPG" style="color: #cc3300; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="1711" data-original-width="1277" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7FKovVNiXd_g_AzosVH_YVjj5Un_so0Bg_PmpEkMccscwUkXNT9VNJlt298IDSVfZUW2QzSvaf8jJjqmRvk3IldJRhxUPya3ih3Q18YRxv9nybyCHs_3QFBpRxIKi78LmOiZY_8yV5r_UQFgzThv1cO8A4mDYWBbGJbt1GKR5acBXO_GwK9xHyjAetry/s320/IMG_E2959%5B1%5D.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; box-shadow: rgba(0, 0, 0, 0.5) 1px 1px 5px; padding: 8px; position: relative;" width="239" /></a></span></span></div></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><i><br /></i></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><i>**</i></span></span></div><ul aria-labelledby="alternatives-heading" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; border-color: currentcolor; border-style: solid; border-width: 0px; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif"><span style="color: #1b1e25; font-size: 26px;"></span></span></li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif"><span style="color: #1b1e25; font-size: 26px;">Risotto to trevigiana # ingredients and doses - 300 gr carnaroli rice -100 gr gorgonzola cheese -200 gr radicchio di Treviso -50 ml fresh cream ( to taste ) -100 gr butter 1 glass of red wine -1 red onion ( shallot ) -salt, evo oil, black pepper -METHOD- Open and shell the pomegranate, keeping the kernels aside. Wash the radicchio, dry it and cut it into small pieces, keeping aside the freshest and prettiest tips that will be used to decorate.In a small saucepan over very low heat, melt the gorgonzola with the cream, obtaining a thick sauce and keep it aside. In a pan sauté the finely chopped onion in a little oil, after a couple of minutes add the radicchio and season with salt, continue cooking until the liquid part is reduced.At this point whisk everything and keep aside. In another pot toast the rice dry for a few minutes, pour in the wine and let it evaporate, stir continuously with a wooden spoon and start pouring in the hot broth until the rice calls for it. about halfway through cooking, pour in the whipped radicchio. when cooked (it will take about 13 to 14 minutes) turn off the heat, adjust the salt and pepper and add butter to mantecarlo.</span></span></li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif"><span style="color: #1b1e25; font-size: 26px;"><br /></span></span></li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif"><span style="color: #1b1e25; font-size: 26px;">*****Consil du chefAdrianoMennillo : see my photo for serving use the first leaves of the radicchio.</span></span></li></ul><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"> ++++</span></span></div><div><span style="color: #1b1e25;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y4HBQI25kij96yfOy3deMunhrJ_7AmeaqOiJ5yI4jargIZ66ufxh02pG17rWQO7PshQMUax1sEdZG_Rmobt3q4M9Vl00tyBvGHYyf79K9J1TjQ9UIdbk0bE4A-ntwliXbVp05-1GO7g9VYfsB0jnr-Of-Lt5HlsK2LPxqorLu6FTHjj-KwhFeuRymlc/s2890/IMG_E0192.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1824" data-original-width="2890" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y4HBQI25kij96yfOy3deMunhrJ_7AmeaqOiJ5yI4jargIZ66ufxh02pG17rWQO7PshQMUax1sEdZG_Rmobt3q4M9Vl00tyBvGHYyf79K9J1TjQ9UIdbk0bE4A-ntwliXbVp05-1GO7g9VYfsB0jnr-Of-Lt5HlsK2LPxqorLu6FTHjj-KwhFeuRymlc/s320/IMG_E0192.JPG" width="320" /></a></div># my campagna , Ruvo di puglia ( BARI ) <br /><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-42927022939093056532023-09-17T12:31:00.020+02:002024-02-08T11:32:45.005+01:00# la Genovese # Calamarata with octopus # Tortino di alici # Petto d'Anatra al pepe verde # Braciola napoletana # Capesante al forno # Pasta potatoes and mussels # Beef fillet with cocoa # Zarzuela # Octopus Luciana # Pasta to Norma # Potato gattò # Zeppole S.Giuseppe # Beccafico sardines # Onion soup my way # Boar wild stew # Baked pasta # Rabbit all'ischitana # Filetto alla Wellington # busecca # clams with spaghetti saffron and leex # Burgundy snails # Cuttlefish and peas stew # Gnocchi to Sorrento # Stuffed tomatoes with rice # Chamuang pork # Priest's hat # Aubergine parmigiana # <p> la GENOVESE ( a modo mio ) _ Ingredienti e dosi # 350 gr di Paccheri - 800/900 gr di manzo ( tagliato a filangèe sottile ) - 1 kg di cipolle ramate - 2/3 gambi di sedano ( parte bianca ) -2 bicchieri di vino bianco - 1/2 cucciaio di pomodoro concentrato - 50 gr di burro - 50 gr di parmigiano grattugiato - olio extravergine - sale e pepe - FATE COSI ( Method ) affettate le cipolle e il sedano sottilmente e aggingere in un tegame con olio e burro a fuoco basso , dopo 30 minuti aggiungere la carne tagliata a pezzetti fine e aggiungere il concentrato ,sale e pepe , rimestate e bagnate con il vino bianco , fate evaporare , adesso abbassate la fiamma ( minimo ) , mettere il coperchio e ogni tanto rimestare cosi per 2/3 ore . looh my photo . <span style="color: #333333;"><span face="Arial, sans-serif"><span style="font-size: 7pt;"> </span></span></span></p>
<p style="margin-bottom: 0cm;">******consil du chefAdrianoMennillo #
per eliminare il tempo di cottura da 3 a 4 ore , io ho usato la
salsiccia napoletana ( senza budello ) tagliata , cosi ho dimezzato solo a 140 minuti ( look my photo ) ., la ricetta originale ha più ingredienti di varietà di carne bovina come , lo scamone-noce-fesa ,
la fiamma per i primi 8/10 minuti un po' alta poi bassissima , scegliete il tipo di pasta a piacere ., le cipolle devono diventare quasi caramellare , il sugo deve essere di colore marroncino , la carne di manzo , si può scegliere dallo Scamone , Noce e Fesa ( a piacere ). </p><p style="margin-bottom: 0cm;">>> oppure questi ingredienti originali _ <span face=""Open Sans", Helvetica, Arial, sans-serif" style="background-color: white; color: #282828; font-size: 15px;">350 gr candele spezzate(pasta)-1 Kg di cipolla ramata -150 di scamone (manzo ) - 100 gr di girello ( manzo ) -100 gr di muscolo di manzo -100 gr. di guancia di vitello( a piacere )-1 cucchiaio di strutto -2 stecca di sedano -10 bacche di pepe in grani -1 foglia di alloro -1 pezzo di cotenna di prosciutto -1 bicchiere vino rosso e 1 bicchiere di vino bianco .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehTGiuJHkdTZ8UgqB391xf7bE2PhwOX-aOM7c4B67z-nIr1PzZfNvCACAzxhbz9JkOzJ9SUCOZNQoYzobTON2ONqP45gBWzXAtNVFBjzxS4A6aFo7uzTeGdzGXb9MEsUnjrDMTpDIi5WPx6Jl_44qPLtsBi3cj6VENEszImEvpOxsT2zuKZmqO3MCXeWD/s1364/HONG8419.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1364" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehTGiuJHkdTZ8UgqB391xf7bE2PhwOX-aOM7c4B67z-nIr1PzZfNvCACAzxhbz9JkOzJ9SUCOZNQoYzobTON2ONqP45gBWzXAtNVFBjzxS4A6aFo7uzTeGdzGXb9MEsUnjrDMTpDIi5WPx6Jl_44qPLtsBi3cj6VENEszImEvpOxsT2zuKZmqO3MCXeWD/s320/HONG8419.JPG" width="320" /></a></div><br /><p></p><p style="margin-bottom: 0cm;">> <span style="font-size: medium;">http://cucinadriano.blogspot.com</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyhb64SuvkhHKOLV8k9CL07LqT4sxDHJaNUqLtckjwNV3rM9Ii7BwACIZWRXD1cjq5hUjHTPaqWk5KzWPK6RvB7uklNndFURA8isg45x5OdmIOJZf62yt1jP8tO8DlDp4agZ1DrEnt8BECEr2xMvkTc-fn4-kuDx4a-mplHuLUtj6KJ5gjLQlR3jIbUzq/s4032/HVPU7357%5B1%5D.JPG" 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/b/R29vZ2xl/AVvXsEgIyhb64SuvkhHKOLV8k9CL07LqT4sxDHJaNUqLtckjwNV3rM9Ii7BwACIZWRXD1cjq5hUjHTPaqWk5KzWPK6RvB7uklNndFURA8isg45x5OdmIOJZf62yt1jP8tO8DlDp4agZ1DrEnt8BECEr2xMvkTc-fn4-kuDx4a-mplHuLUtj6KJ5gjLQlR3jIbUzq/w300-h400/HVPU7357%5B1%5D.JPG" width="300" /></a></div><br /><div> la GENOVESE ( my way ) # Ingredients and doses # 350 gr of paccheri - 800/900 gr of beef ( cut in thin filangèe ) - 1 kg of onions - 2/3 stalks of celery ( white part ) -2 glasses of white wine - 1/2 cup of tomato concentrate - 50 gr butter - 50 gr grated Parmesan cheese - extra virgin olive oil - salt and pepper - DO THIS ( Method ) slice the onions and celery thinly and add to a pan with oil and butter on low heat, after 30 minutes add the meat cut into fine pieces and add the concentrate, salt and pepper, stir and pour in the white wine, let it evaporate, now lower the heat (minimum), put the lid on and stir occasionally for 2/3 hours. looh my photo .</div><div><br /></div><div>******consil du chefAdrianoMennillo # to eliminate the cooking time from 3 to 4 hours, I used the Neapolitan sausage (without gut) cut, so I halved only to 140 minutes (look my photo)., the original recipe has more ingredients of varieties of beef, the flame for the first 4/6 minutes a bit 'high then very low, choose the type of pasta as desired., the onions should become almost caramelized, the sauce should be brownish.</div><div><br /></div><p style="margin-bottom: 0cm;"><br />
</p><p><span style="font-size: 18px;"> *</span></p><p><span style="font-size: 18px;">Calamarata with octopus # ingredients and doses -300 gr calamarata (this is a type of wide pasta) - 1 small octopus 500/600 gr approx. -3/4 perini tomatoes -2 spoons of small, desalted capers -2 cloves of garlic -extra-virgin olive oil to taste -1 carrot, celery -a sprig of parsley -a whole small chilli pepper to taste. -salt. DO THIS. Boil the octopus in a little boiling water with the chopped carrot and celery rib. When about 20 minutes have elapsed and a fork will easily enter its tentacles, the mollusc will be cooked. Let it cool and skin it. Cut the tentacles into rounds and the head into strips.Cut the tomatoes into x-shaped slices at the tip and plunge them into boiling water for 10 seconds, then transfer them to ice-cold water and skin them. In a large frying pan, heat 6 tablespoons of extra virgin olive oil together with the chopped garlic and chilli pepper, add the tomatoes, chopped parsley and capers, then reduce everything. Finally add the chopped octopus and sauté over a high heat for a few minutes. Boil the calamarata al dente. Drain the pasta and transfer it to the pan with the sauce together with a ladleful of the cooking water, toss again over a high heat to mix all the ingredients and serve.</span></p><p><span style="font-size: 18px;"><br /></span></p><p><span style="font-size: 18px;">Calamarata con polipo # ingredienti e dosi -</span><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">300 gr di calamarata ( è un tipo di pasta larga (1</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">piccolo polpo 500/600 gr circa -3/4</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;"> pomodori perini -</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">2 cucchiai di capperi piccoli dissalati -</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">2 spicchi d'aglio -</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">olio extravergine d'oliva q.b. -1</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;"> carota ,</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;"> di sedano -</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">un ciuffo di prezzemolo-</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">peperoncino piccolo intero q.b. -</b><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">sale .FATE COSI .</b><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">Lessate il polpo in poca acqua bollente con la carota spezzata e la costala di sedano. Quando saranno trascorsi circa 20 minuti e la forchetta entrera' facilmente dentro i suoi tentacoli, il mollusco sara' cotto.</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">Fatelo intiepidire e spellatelo. Tagliate i tentacoli a rondelle e la testa a striscioline.</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">Incidete i pomodori a x sulla punta, e tuffateli in acqua bollente per 10 secondi, poi trasferiteli in acqua fredda ghiacciata e spellateli. Eliminate l'acqua di vegetazione e riduceteli a dadini.</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">In una larga padella, scaldate 6 cucchiai di olio extravergine d'oliva assieme all'aglio e al peperoncino tritati, unite poi i pomodori, il prezzemolo tritato e i capperi, quindi fate restringere tutto. Infine aggiungete il polpo a pezzetti e saltate a fuoco vivo qualche minuto.</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">Lessate la calamarata al dente. </span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">Scolate la pasta e trasferitela nella padella con il condimento assieme a un mestolo della sua acqua di cottura.</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;">Saltate nuovamente a fuoco vivo per amalgamare tutti gli ingredienti e servite.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_kMmwkPK1n7UoIELkmhT2UUNOr6HrWu0LtWY1E_RNo4xzLpuKAzJuIoxgDP6zFEd68gswDNtw3w3WpA0HJRAlbplgWrrq52tsCVDuBxNMnHVeHAAtNxpmO_n8CAJ1a3Sh39Kc-sYViyAGNkfXoBYOFVMmQedla3ipFVZyxfVIPWfMxqyeVHJPjkg6YdU/s1594/IMG_E6310%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1295" data-original-width="1594" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_kMmwkPK1n7UoIELkmhT2UUNOr6HrWu0LtWY1E_RNo4xzLpuKAzJuIoxgDP6zFEd68gswDNtw3w3WpA0HJRAlbplgWrrq52tsCVDuBxNMnHVeHAAtNxpmO_n8CAJ1a3Sh39Kc-sYViyAGNkfXoBYOFVMmQedla3ipFVZyxfVIPWfMxqyeVHJPjkg6YdU/s320/IMG_E6310%5B1%5D.JPG" width="320" /></a></div><br />Tortino di alici # ingredienti e dosi # <span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">1 </span><span class="blsp-spelling-error" id="SPELLING_ERROR_9" style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">kg</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">di acciughe</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_10" style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">freschissime-</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">un bel mazzetto di prezzemolo;</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">2 spicchi d'aglio;</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">origano secco;</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">pangrattato;</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">olio e.v.o.;</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">sale e pepe-METHOD-</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">dobbiamo preparare le alici; privarle della testa e delle interiora;</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_12" style="font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">disiscarle</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">aprendole a libro ma facendo attenzione a mantenere uniti i due filetti per la coda.</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">Sciacquarle sotto abbondante acqua corrente e asciugarle bene</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_13" style="font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">tamponandole</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_14" style="font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">delicatamente</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">tra due fogli di carta assorbente.</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">Preparare il trito aromatico, tritando finemente un bel mazzetto di prezzemolo fresco insieme ai due spicchi d'aglio;</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">A questo punto possiamo iniziare ad assemblare il piatto; ungeremo con un velo d'olio il fondo di una pirofila e la</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_15" style="font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">spolverizzeremo</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">con un po' di pangrattato;</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">Procederemo con un primo strato di acciughe disposte una accanto all'altra e le</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_16" style="font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">insaporire</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">con una manciata del trito di aglio e prezzemolo e con un po' di origano e pangrattato; regoleremo poi di sale e di pepe.</span><span class="blsp-spelling-error" id="SPELLING_ERROR_17" style="font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">Continueremo</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> </span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">così alternando gli strati fino ad esaurimento degli ingredienti e terminando con un abbondante strato di pangrattato.</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">Irrorare con un po' d'olio e infornare il tortino a 220° per una</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;"> 30 minuti </span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">.</span><span style="background-color: whitesmoke; font-family: "Trebuchet MS", verdana, sans-serif; font-size: 13px; text-indent: 10px;">Sfornare, far leggermente intiepidire e sformare.</span><p></p><p><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;"><br /></span></p><p><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;"><br /></span></p><p><span style="font-size: 18px;">*** </span></p><p><span style="font-size: 18px;">Petto d'Anatra al pepe verde ( in salamoia ) # ingredienti e dosi - </span><span face="Verdana, Arial, Helvetica, sans-serif" style="color: purple; font-size: 9.9996px; letter-spacing: 0.2em; text-transform: uppercase;">400/500 GR DI PETTO D’ANATRA - </span><span face="Verdana, Arial, Helvetica, sans-serif" style="color: purple; font-size: 9.9996px; letter-spacing: 0.2em; text-transform: uppercase;">1/2 BICCHIERE DI COGNAC - </span><span face="Verdana, Arial, Helvetica, sans-serif" style="color: purple; font-size: 9.9996px; letter-spacing: 0.2em; text-transform: uppercase;">SALE - </span><span face="Verdana, Arial, Helvetica, sans-serif" style="color: purple; font-size: 9.9996px; letter-spacing: 0.2em; text-transform: uppercase;">PEPE VERDE IN SALAMOIA - </span><span face="Verdana, Arial, Helvetica, sans-serif" style="color: purple; font-size: 9.9996px; letter-spacing: 0.2em; text-transform: uppercase;">PANNA LIQUIDA.method-</span><span face="Verdana, Arial, Helvetica, sans-serif" style="color: purple; font-size: 13px;">Scottare in un padellino il petto d’anatra dalla parte della pelle finchè non è ben rosolata poi girare dall’altra parte e continuare la rosolatura, salando entrambi i lati. Aggiungere il pepe verde ed il cognac. Se vi piace una cottura al sangue appena è evaporato l’alcol togliete il petto dal fuoco, tagliatelo a fettine e tenetelo al caldo. Se lo preferite più cotto aggiungete acqua calda finchè dalla carne non uscirà più del liquido rossiccio. Quindi tagliare il petto e tenerlo in caldo. Aggiungere al sughetto della panna liquida (la mia non lo era, infatti la salsina è venuta più densa) e lasciar bollire qualche minuto. Servire le fettine di petto irrorate con il sughetto.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfo0XHFLeUgwKQwpjU7F6KFUTG6_4CQpiF3J7X6YAHuK6_1nzhC8tPBgRcemHJXaMJZK9SEQhcyccCfqvpWSFEk-cDHflosW7WB7mPEM3eJ5ddVqSZzYQMNsMDaUDLTf0pFyXgmMCVQqP0v__84V6w6toLroL5ZEhNbKacEPJiWhy8HoSQhDhOQRoJyxU/s1778/IMG_E4229%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1778" data-original-width="1218" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfo0XHFLeUgwKQwpjU7F6KFUTG6_4CQpiF3J7X6YAHuK6_1nzhC8tPBgRcemHJXaMJZK9SEQhcyccCfqvpWSFEk-cDHflosW7WB7mPEM3eJ5ddVqSZzYQMNsMDaUDLTf0pFyXgmMCVQqP0v__84V6w6toLroL5ZEhNbKacEPJiWhy8HoSQhDhOQRoJyxU/w274-h400/IMG_E4229%5B1%5D.JPG" width="274" /></a></div><br />Capesante al forno # ingredienti e dosi -<span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"> 4/6 capesante </span><span face="Verdana, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">- 1/2 spicchio d'aglio -</span><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span face="Verdana, sans-serif">- 70 gr di burro </span><span face="Verdana, sans-serif" style="font-size: 13.2px;">- 2 cucchiaini di prezzemolo tritato </span><span face="Verdana, sans-serif" style="font-size: 13.2px;">- 15 gr di whisky </span><span face="Verdana, sans-serif" style="font-size: 13.2px;">- 90 gr di pangrattato **</span></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span face="Verdana, sans-serif" style="font-size: 13.2px;">** in caso di persona celiaca deve essere senza glutine .METHOD-Mettere </span><span face="Verdana, sans-serif" style="font-size: 13.2px;"> a sciogliere il burro in padella a fuoco basso. Una volta sciolto aggiungere uno spicchio d'aglio schiacciato e ho fatto insaporire per bene. Ho poi aggiunto il prezzemolo, mescolato un pochino e tolto la padella dal fuoco.</span><span face="Verdana, sans-serif" style="font-size: 13.2px;"> Mettere in padella poco per volta il pangrattato (mescolando in continuazione) e aggiunto infine l'whisky. , amalgamato per benino.,</span><span face="Verdana, sans-serif" style="font-size: 13.2px;"> lavate le capesante bene bene, le ho asciugate con carta assorbente e con un cucchiaio le ho riempite con il composto.</span><span face="Verdana, sans-serif" style="font-size: 13.2px;"> Aiutandomi con una mano ho modellato il composto dentro la conchiglia e ho disposto le capesante sulla leccarda del forno (ci ho messo sotto un anello fatto con carta stagnola per tenere in piano le conchiglie anche se, devo dire la verità, non hanno rilasciato molto burro).</span><span face="Verdana, sans-serif" style="font-size: 13.2px;"> infornare in forno statico preriscaldato a 220° per 5 minuti e ho finito al grill per altri 3 minuti (spostando la leccarda nella parte più alta del forno).</span></div><div class="separator" style="background-color: white; clear: both; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span face="Verdana, sans-serif" style="font-size: 13.2px;"> L'aroma del burro si sposava alla perfezione con il gusto della capasanta e il retrogusto alcolico lasciato dal whisky.</span></div><p></p><p><span style="font-size: 18px;"> +++</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH8tlevMSDMuy0V1P8C7XqjWLhMe5iH5N-3m4r6KGUQgxDSEFCkF8uNqAL9U9UCaGPuT4FH9G6AGVGjQzFTaBS7UEhm-wzSEqZFPMmS0rzR4Fuqg6ROz_b0pJvzbv3f7CGx2zLMt_0rteKU3fDTtBQRR6aViRT6B4ozb53VMVt78oDNFyH57nbfkB_XvT/s1486/TCDN6839%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1486" data-original-width="1386" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH8tlevMSDMuy0V1P8C7XqjWLhMe5iH5N-3m4r6KGUQgxDSEFCkF8uNqAL9U9UCaGPuT4FH9G6AGVGjQzFTaBS7UEhm-wzSEqZFPMmS0rzR4Fuqg6ROz_b0pJvzbv3f7CGx2zLMt_0rteKU3fDTtBQRR6aViRT6B4ozb53VMVt78oDNFyH57nbfkB_XvT/s320/TCDN6839%5B1%5D.JPG" width="298" /></a></span></div><span style="font-size: 18px;"><br />+</span><div><span style="font-size: 18px;">Braciole napoletana # ingredienti e dosi - </span><span style="background-color: white; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 16px;">8 thin slices of beef (see Notes) - </span><span style="background-color: white; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 16px;"> generous handful of fresh parsley -</span><span style="background-color: white; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 16px;">1 clove of garlic - </span><span style="background-color: white; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 16px;"> small chunk of pork fat or a spoonful of lard - </span><span style="background-color: white; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 16px;">Provolone, caciocavallo or pecorino cheese, q.b. - </span><span style="background-color: white; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 16px;"> few raisins, soaked until soft - </span><span style="background-color: white; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 16px;"> few pinoli nuts - </span><span style="background-color: white; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 16px;">Salt and pepper</span></div><div><p style="background-color: white; box-sizing: border-box; color: #6d6d6d; font-family: "Old Standard TT", serif; font-size: 16px; margin: 0px 0px 2.15em; text-align: justify;"><em style="box-sizing: border-box;">Optional></em><span style="font-family: "EB Garamond", serif; text-align: left;">8 slices of prosciutto# </span><i style="box-sizing: border-box;">For the sauce</i>: <span style="font-family: "EB Garamond", serif; text-align: left;">1 onion, finely chopped - </span><span style="font-family: "EB Garamond", serif; text-align: left;">1 clove of garlic - </span><span style="font-family: "EB Garamond", serif; text-align: left;">Lard or olive oil - </span><span style="font-family: "EB Garamond", serif; text-align: left;">splash of red wine - </span><span style="font-family: "EB Garamond", serif; text-align: left;">500 gr (16 oz.) of</span><span style="font-family: "EB Garamond", serif; text-align: left;"> </span><i style="box-sizing: border-box; font-family: "EB Garamond", serif; text-align: left;">passata di pomodoro</i><span style="font-family: "EB Garamond", serif; text-align: left;"> </span><span style="font-family: "EB Garamond", serif; text-align: left;">or puréed canned tomatoes - </span><span style="font-family: "EB Garamond", serif; text-align: left;">Salt and pepper .FATE COSI ( METHOD) .</span><span style="letter-spacing: -0.036em;">Take your beef slices and pound them between two sheets of wax paper until they are very thin.</span>Mash up the garlic, the chopped parsley with a generous pinch of salt and a grind or two of pepper, with a mortar and pestle until you have a thick paste. (In the absence of a mortar and pestle, you can just chop them all up together with a knife or mezzaluna.)<span style="text-align: left;">Lay out the beef slices on a clean surface and slather some of the garlic and parsley paste on each slice. Then add the provolone or caciocavallo (cut into little cubes) or the pecorino (grated), followed by a few raisins and pinoli nuts.</span><span style="text-align: left;">Roll up the beef slices as tightly as you can. To keep them closed during cooking, you should tie them at each end with kitchen string into little bundles (as pictured) or skewer them with toothpicks.</span><span style="text-align: left;">Melt some lard (or heat some olive oil) in a sauté pan, then add the </span><i style="box-sizing: border-box; text-align: left;">braciole</i><span style="text-align: left;"> </span><span style="text-align: left;">and brown them lightly.</span><span style="text-align: left;">Add the onion and garlic, and season everything with salt and pepper. Simmer gently, covered, until the onion is very soft, turning the </span><i style="box-sizing: border-box; text-align: left;">braciole</i><span style="text-align: left;"> </span><span style="text-align: left;">from time to time. Add a bit of water if need be to prevent the onion from browning.</span>Uncover the pan, turn up the heat and add the red wine. Let the wine cook off, turning the braciole from time to time so they color evenly in the wine.Now add the tomato, mixing it well with the <i style="box-sizing: border-box;">soffritto</i>. Turn down the heat again, cover the pan and let it all simmer very gently for a good hour or more, until the meat is tender and the sauce dark and well reduced. Add some water if the sauce is getting too thick before the meat is done.To serve, remove the string (if using) and lay the braciole, either home-style—whole with a spoonful of sauce on top—or, for a more elegant presentation, as picture above—sliced, over a ‘bed’ of sauce. Keep the rest of the sauce to dress pasta, perhaps as a <i style="box-sizing: border-box;">primo</i> at the same meal.****consil du chefAdrianoMennillo-Thin beef slices of the kind you want for this dish can be hard to find in the US outside Italian neighborhoods. But some supermarkets sell “sandwich steaks” that you can use for the purpose. And Korean supermarkets sell thinly sliced beef for barbecue that will do very well, too. If you have a friendly butcher, he should also be able to cut you some slices to order. If all else fails, you can always buy a cut of beef and slice them yourself with a large, sharp knife. (Freezing the meat a bit will make the job easier.) The classic cut is <i style="box-sizing: border-box;">natica di manzo</i>, or beef buttock, better known in the US, as the round (either top or bottom will do). The cut is usually quite lean, but if you can find a piece with some marbling in it, all the better.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsvwrmORIptKxpoGpmUQco_93AbLTA_faUiojni-vkZftMmh98ZIaCoVExFKwi7SSOaYEobBDw3D6ybrfBSeQW3uAPfyA9_ZdAl-tHG4VbgXFMgDOiVIC9x2goV_IeBnx8mfTtkABztJXic0NBLwNukOa44flzxloNGOS1TU1RIniz_qBA26umCRWYYJv/s1436/OBEN5403%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1241" data-original-width="1436" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsvwrmORIptKxpoGpmUQco_93AbLTA_faUiojni-vkZftMmh98ZIaCoVExFKwi7SSOaYEobBDw3D6ybrfBSeQW3uAPfyA9_ZdAl-tHG4VbgXFMgDOiVIC9x2goV_IeBnx8mfTtkABztJXic0NBLwNukOa44flzxloNGOS1TU1RIniz_qBA26umCRWYYJv/s320/OBEN5403%5B1%5D.JPG" width="320" /></a></div><br /> +</div><div><br /></div><div><p><span style="font-size: 18px;">Pasta potatoes and mussels # ingredients and servings for 3/4 persons_- 350 gr pasta mix - 600 gr mussels - 3 medium-sized potatoes - pecorino cheese </span><span style="font-size: 18px;">- extra virgin olive oil - pepper - 1 lemon - garlic - basil - parsley stalks </span><span style="font-size: 18px;">(to taste). METHOD-Peel the potatoes and cook them in a pan with oil, a clove of garlic and a little pepper, add a little (light) vegetable stock prepared earlier and cook them.</span><span style="font-size: 18px;">Meanwhile, clean the mussels and open them in a pan with oil, garlic, parsley stalks and pepper. As soon as the mussels have opened, peel them and set them aside. The resulting guazzetto should be strained and added to the potatoes you have previously cooked.</span><span style="font-size: 18px;">Bring the broth with the potatoes and the mussel water to the boil and drop the pasta directly into it, cook until al dente, adding the rest of the vegetable broth little by little as if it were a risotto. When the pasta is cooked and has a nice creamy consistency, add the mussels you set aside, grated pecorino cheese, a little pepper, grated lemon rind and some chopped basil. Stir-fry, leave to rest for 2 minutes away from the heat and serve.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Rh88UO0qsgZPAtgo3_OxPTJBdPaJauTyPNO6V8C9Dm-9sYNuCShotJ72tQdlVDC1Vlf19nET9qoAljLO0DsvWI4np1crK5QFpVz0hefcOBdk5J9HYUXrzpX6tg3Kmar1iUPJsCyW9fiC59ymF1Xw8vuI8VX8Ne4OMEYCaw6w94CqtboSl40pT-PKRqHG/s1743/BKQT5862%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1743" data-original-width="936" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Rh88UO0qsgZPAtgo3_OxPTJBdPaJauTyPNO6V8C9Dm-9sYNuCShotJ72tQdlVDC1Vlf19nET9qoAljLO0DsvWI4np1crK5QFpVz0hefcOBdk5J9HYUXrzpX6tg3Kmar1iUPJsCyW9fiC59ymF1Xw8vuI8VX8Ne4OMEYCaw6w94CqtboSl40pT-PKRqHG/s320/BKQT5862%5B1%5D.JPG" width="172" /></a></div><br /><br /><p></p><p><span style="font-size: 18px;"><br /></span></p><p><span style="font-size: 18px;"> *****</span></p><p><span style="font-size: 18px;">Beef fillet with cocoa # Ingredients for 2 persons: 2 adult beef fillets of 220 g each - 6 slices of bacon - 30 g cocoa butter (or clarified butter) - 120 ml Nebbiolo - 1 tablespoon of sugar - 40 g extra dark chocolate 75% - 2 oranges (or 2 tablespoons of nibs (toasted cocoa beans) optional) - salt, pepper. METHOD _Coat the fillets along the edges with the bacon slices.Melt the cocoa butter in a non-stick frying pan, when it is hot, place the fillets in the pan and cook for 4 minutes on each side, turning them only once and seasoning with salt and pepper when cooked.Transfer the fillets to a plate and add the wine to the cooking liquid, let it simmer and add the sugar. Turn off the flame, add the chopped chocolate, cover with the lid and wait a few minutes for it to melt.Add 1 tablespoon of nibs and stir.Return the fillets to the pan and heat them for 2 minutes over a medium heat.Serve the dog with the wine and chocolate reduction and complete with 2/3 slices of orange or a few slivers of nibs.</span></p><p><span face=""source sans pro", "helvetica neue", sans-serif" style="font-size: 18px;"> *****consil du chefAdrianoMennillo_ Clarified butter is a pure fat because it has been deprived of the watery part, proteins and lactose contained in classic butter.This is why it is recommended for lactose intolerant people. This butter has the ability to eliminate toxins and strengthen the immune system.</span></p><p><span face=""source sans pro", "helvetica neue", sans-serif" style="background-color: white; font-size: 18px;"><br /></span></p><p><span face=""source sans pro", "helvetica neue", sans-serif" style="background-color: white; font-size: 18px;"><br /></span></p><p><span face=""source sans pro", "helvetica neue", sans-serif" style="background-color: white; font-size: 18px;"><br /></span></p><p><br /></p><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWf01Iwrj-U0-mPvMwiWtIDXopMykqlvmL9oTHwn477QBsSchqnabf_JPLMibnnUQP-Lb1Lu8XWAAg62mTa3ql3FMd5307Pysvsc7upb3xKADejSsHK-s_hDfb5NV9kQOIttXMiNEsoYk/s1600/IMG_E8338%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWf01Iwrj-U0-mPvMwiWtIDXopMykqlvmL9oTHwn477QBsSchqnabf_JPLMibnnUQP-Lb1Lu8XWAAg62mTa3ql3FMd5307Pysvsc7upb3xKADejSsHK-s_hDfb5NV9kQOIttXMiNEsoYk/s400/IMG_E8338%255B1%255D.JPG" width="400" /></a></div><br /> *****consil du chefAdrianoMennillo_<span face=""Google Sans", arial, sans-serif" style="background-color: rgba(80, 151, 255, 0.18); color: #040c28; font-size: 16px;">Il burro chiarificato è un grasso puro perché è stato privato della parte acquosa, delle proteine e del lattosio contenuti nel burro classico</span><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;">.Ecco perché è consigliato per gli intolleranti al lattosio. Questo burro ha la capacità di eliminare le tossine e rinforzare il sistema immunitario.</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"> +++++</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><div style="color: black; font-family: "Times New Roman"; font-size: medium; text-align: justify;"><br /></div><div style="color: black; font-family: "Times New Roman"; font-size: medium; text-align: justify;"><div>Zarzuela (typical Catalan recipe) # Ingredients and servings for 5/6 people - : 500 gr Clams - 500 gr Sea Hearts - 400 gr Cuttlefish - 12 Scallops without shell - 6 Fresh Scampi - 3 Lemons - 1 kg Tomatoes - 2 large Onions - 4 cloves of Garlic - 1 fresh Chilli - 1 slice (approx. 100 g) of prosciutto crudo - 1 dl Olive oil- 100 g ground almonds - 3/4 sachet saffron - 4 bay leaves - a few clams (to taste) - 1 sprig thyme and 1 rosemary - 1/4 litre dry white wine - juice of half a lemon - black pepper, salt.METHOD_ Blanch the tomatoes, peel them and remove the water and inner seeds, then finely chop the pulp. Peel the onions and garlic, and chop finely. Remove the inner seeds from the chilli pepper, wash it and finely slice it. Also dice the ham slice. Heat the oil in a large saucepan and brown the garlic, onion and chilli pepper, then add the diced ham. After a few minutes, add the tomatoes and simmer for about ten minutes. Add the almonds, saffron, bay leaf, thyme sprig and rosemary sprig. Sprinkle with the white wine and lemon juice. Season with salt and pepper, then after a few minutes add about half a litre of water. Bring to the boil, then cover the saucepan and let it simmer for about 15 minutes. In the meantime, brush the clams and cockles well under cold running water, removing any shells that have already opened. Put the clams back into the casserole, cover and cook for a further 5 minutes, leaving the shells to open well (remove any that have not opened). Cut the cuttlefish into rings, then add them to the casserole dish with the scallops and langoustines (with the intestines removed), cover and cook for another 10 minutes or so over a low flame, cut the lemons into wedges, taste the zarzuela and add salt if necessary, serve with slices of toasted bread and the lemon wedges.</div><div><br /></div><div>*****consil du chef adrianomennillo _ or use these ingredients ; 1 cooked lobster- 20/22 fresh mussels-1 large monkfish tail-250 gr squid rings-3 tbsp flour-6 tbsp extra-virgin olive oil-12 raw prawns-450 gr ripe tomatoes-2 chopped sweet onions-4 pressed garlic - 2 tbsp cognac-2 laurel leaves-1 tsp parika 2 tbsp cognac-2 laurel leaves-1 tsp parika-1 fresh red pepper, seeded and chopped-30cl fish stock-2 tbsp ground almonds-2 tbsp fresh chopped parsley- salt and freshly ground pepper , green salad , to serve.</div><div><br /></div><div>.</div></div><br style="color: black; font-family: "Times New Roman"; font-size: medium;" /><div class="separator" style="clear: both; color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd6eY1uP0GSiiubSg3aMKibivB2PG1oAhdoe_ivZTwQG2mKOI7Ek18YtuYrC_eV20-PeBEYR5v0WQz31m7L59epK_TizHp7o3h_dUdWrIIg3bF4_jY_tmV2BTXscSLPv60wWGQomg8sPj/s1600/zarzuela.jpg" style="margin-left: 1em; margin-right: 1em;">PHOTO & RECIPE to ADRIANOMENNILLO<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd6eY1uP0GSiiubSg3aMKibivB2PG1oAhdoe_ivZTwQG2mKOI7Ek18YtuYrC_eV20-PeBEYR5v0WQz31m7L59epK_TizHp7o3h_dUdWrIIg3bF4_jY_tmV2BTXscSLPv60wWGQomg8sPj/s320/zarzuela.jpg" width="304" /></a></div><br style="color: black; font-family: "Times New Roman"; font-size: medium;" /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"> <div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gT55Y4hRlOw" width="320" youtube-src-id="gT55Y4hRlOw"></iframe></div><br /><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; font-size: 18px; margin: 5px 0px 30px; padding: 0px;">Octopus Luciana # ingredients and doses : 2 small octopuses (or at least 1 each) - 400 g of tomatoes -2 cloves of garlic -1 pinch of chilli pepper 2 tablespoons of extra virgin olive oil -50 gr black olives -1 tablespoon of desalted capers (optional) -1/2 glass of dry red wine -salt and pepper to taste -minced parsley to taste METHOD-Clean the octopuses by removing the mouth, eyes and the contents of the head; wash them thoroughly under running cold water and put them to strain in a colander. In this way any sand is eliminated and the unpleasant smell that octopuses usually have is attenuated. Sauté the oil, garlic and chilli pepper in a saucepan. When the oil is well flavoured, add the octopus and fry over high heat. lively.As soon as the octopuses change color, blend with the red wine and let it evaporate.Add cherry tomatoes and black olives (and possibly capers) and season with salt and pepper.Cook over low heat for about 25 minutes. If you want a more restricted sauce, remove the octopuses from the sauce and set them aside in the heat. Cook gravy until desired thickness. Then add the octopuses again. Serve hot sprinkled with chopped parsley and accompanied by toasted bread. Accompany everything with an excellent white wine from Campania.</div><span style="-webkit-text-stroke-width: 0px; color: #94949d; display: inline; float: none; font-family: "Times New Roman";"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AFhNmHvCPSw_Np2HE8MS88y_s_kQ5YOsgTua6Rftff-vBqGa9-OfBtYzP_jEJ2d3z_ZL7Cct6sxqcDCOMQRW8fF28vViwyuPdGuHFfiY5ycTf3P97FCDpDb1jpqawl445ZEkxM-RxhVhu_99PnQNC5AvnA4rGdACpX8ZiMk_HpGCKJ7QGvk3_JNAJg/s1641/IOWA0150%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1447" data-original-width="1641" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AFhNmHvCPSw_Np2HE8MS88y_s_kQ5YOsgTua6Rftff-vBqGa9-OfBtYzP_jEJ2d3z_ZL7Cct6sxqcDCOMQRW8fF28vViwyuPdGuHFfiY5ycTf3P97FCDpDb1jpqawl445ZEkxM-RxhVhu_99PnQNC5AvnA4rGdACpX8ZiMk_HpGCKJ7QGvk3_JNAJg/s320/IOWA0150%5B1%5D.JPG" width="320" /></a></div><br /></span></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;">***</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><p style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #333333; font-family: "Pontano Sans", Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px; margin: 0px 0px 3rem; padding: 0px;">Pasta alla Norma ( Sicilia )_ingredienti e dosi : 500 gr of macaroni (but that’s okay any kind of pasta)-1 kg ripe tomatoes for tomato sauce -4 local aubergines (see caponata) -A bunch of basil -2 cloves of garlic -Oil for frying -Salt and pepper to taste - salted ricotta .FATE COSI >Gently fry the whole garlic and add the cleaned tomatoes cut into pieces and a few leaves of basil. Season with salt and pepper and cook over low heat. When the tomato is withered, remove from heat, pass it through a sieve and set aside the so obtained sauce.Wash the aubergines, remove the stems together with a piece of the aubergine, cut just a strip of skin practicing a vertical cut from end to end (the skin must remain, but this strip). Now you have to choose wether to cut the eggplant into slices or cubes, I prefer them in cubes the result does not change. Then fry them in plentiful oil and place them on food oil absorbing paper towels. Cook the pasta al dente, mix it with the tomato sauce and serve laying down on it the fried eggplant, some basil leaves and a final sprinkling of freshly grated salted ricotta.</p><div class="separator" style="clear: both; color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlro5B8uGtOHed-eoyDMq3q0goVmujrMaaIXtGsY7Ui05b3jv8cEp7S3HN-0-CmCYTGa5HEfpi0zLUGLB0ShAdUAluYlOBapWADgIuz3MoHwD6cPPGJN4-k35n81WZfc5yhSpyO_EH_VvCSlXQE9ZYm1BMykXS_6SUl3_MAwN3ZP9lVaSTyY118gNQHw/s1678/REEX6995%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1323" data-original-width="1678" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlro5B8uGtOHed-eoyDMq3q0goVmujrMaaIXtGsY7Ui05b3jv8cEp7S3HN-0-CmCYTGa5HEfpi0zLUGLB0ShAdUAluYlOBapWADgIuz3MoHwD6cPPGJN4-k35n81WZfc5yhSpyO_EH_VvCSlXQE9ZYm1BMykXS_6SUl3_MAwN3ZP9lVaSTyY118gNQHw/s320/REEX6995%5B1%5D.JPG" width="320" /></a></div></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"> ******</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; margin: 5px 0px 30px; padding: 0px;">Potato Gattò (Naples) ingredients and doses: -1 kg of potatoes -300 g of white scamorza cheese -200 g of diced salami -3 eggs -80 g of Parmesan cheese -50 g of butter -breadcrumbs to taste -3 / 4 tablespoons of milk-salt -pepper -nutmeg.METHOD-peel and boil the potatoes in abundant salted water (cooking times depend on the size of the potatoes, therefore after half an hour it is advisable to test the cooking with a fork).When cooked, drain and mash them again hot with a potato masher.Put the puree in a large bowl, add salt and pepper and add a pinch of nutmeg; add the butter cut into small pieces and mix to make it melt At this point add the eggs one at a time, adding the next egg only when the previous one has been absorbed. Add the diced salami, the Parmesan, season with salt and pepper and dilute with three / four tablespoons of milk.Butter, sprinkle with breadcrumbs, put half of the mixture and then distribute the scamorza.Finish with the second part of the dough, sprinkle abundantly with Parmesan, breadcrumbs and knobs of butter. Bake for forty/fifty minutes (the cooking time varies according to the oven used. In the last few minutes, activate the grill to obtain the delicious crust.Here is a dish ready that will not make you look bad, excellent for a thousand occasions.</div><div style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpekys0d_W2DAyN9ai9cbdjY0LrzZjMXv4OlTpRaL0g74NksgNSPJ0aBReVgoXgpjzEJ4dkHM8u6zNfs313IV_gymczNdkPQ5twYbdSyzSVc1jFzgOSFBjp23PPYKtzS60eGhOhcu2anCVECWd1brSBARYhABekcaJM7u59IZgiWhAiLweSCrT4YOyg/s1591/IMG_E7572%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1591" data-original-width="1469" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpekys0d_W2DAyN9ai9cbdjY0LrzZjMXv4OlTpRaL0g74NksgNSPJ0aBReVgoXgpjzEJ4dkHM8u6zNfs313IV_gymczNdkPQ5twYbdSyzSVc1jFzgOSFBjp23PPYKtzS60eGhOhcu2anCVECWd1brSBARYhABekcaJM7u59IZgiWhAiLweSCrT4YOyg/s320/IMG_E7572%5B1%5D.JPG" width="295" /></a></div></div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; margin: 5px 0px 30px; padding: 0px;"><br /></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;">*****</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 5px 0px 30px; padding: 0px;"><span face="source sans pro, helvetica neue, sans-serif" style="color: #4d5156;">Zeppole San Giuseppe (fried) # ingredients and doses _ 300 gr of water, 270 gr of flour, 90 gr of butter, 6 eggs (even 5 if you use giant ones), 1 teaspoon of salt, grated lemon. For custard >400 gr of milk, 3 egg yolks, 50 gr of flour, 130 gr of sugar, grated lemon, sour cherries in syrup (not candied). METHOD-In a saucepan, pour the water with the pieces of butter, the salt and the sugar, bring to the boil and pour the sifted flour in one go, stir quickly with a wooden spoon and spread the dough on the sides of the saucepan to dry it (always with the fire lit). It is important to let the dough dry well, so that it can absorb all the eggs without becoming too soft. Let the cooked pasta cool down, put it in a planetary mixer or in a robot and add one egg at a time, work with the K whisk, beating the mixture well, until all the eggs are used up. At the end of the processing, the pasta must be firm and compact , like a solid custard, and more consistent than that for baked cream puffs, otherwise it tends to absorb too much oil. Put the dough in a Sac à pochè with a large spit nozzle, squeeze forming donuts of the desired size, on squares of parchment paper. At the same time pour the zeppole into a large pan with deep, hot but not boiling oil, as soon as they come off, remove the squares of paper. After a minute turn them and let them swell, turn them again and raise the heat to brown them. Remove them from the oil and let them dry on home paper. For the second series of donuts, add a little oil to cool the oil and fry other donuts, then raise the heat again halfway through cooking. I use this system to avoid frying with 2 pots which is a bit annoying, the result is good. Never fry, initially, with too hot oil, otherwise the donuts will not they swell well and are undercooked inside. I use peanut or corn oil for frying. Another way to eliminate excess oil is to put them in the oven, with casa nuova paper underneath, at 80° for 5 minutes, then leave them until the paper has absorbed most of the oil. Prepare the cream, put it in a sac à poche and squeeze it onto the donuts, add the black cherries and sprinkle with icing sugar.</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><div class="separator" style="clear: both; color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIkxRKkYqcvR3AzkGbsv803tbwFBbwk2HAfn1354zia5DdNgTmU5rk9aIB6gBPZNmenXeTpxioCG4naWpNDknh9DLnMgYU7accbG3H31kZ_4A0uEk7wSRgu_TPETPbs_KHwiu_Tmh_Kk0WbaAeZJXamxTuXImiVVsxVUGQqhm1r692Bpto3H11-aD/s1498/PXXT3605%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1498" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIkxRKkYqcvR3AzkGbsv803tbwFBbwk2HAfn1354zia5DdNgTmU5rk9aIB6gBPZNmenXeTpxioCG4naWpNDknh9DLnMgYU7accbG3H31kZ_4A0uEk7wSRgu_TPETPbs_KHwiu_Tmh_Kk0WbaAeZJXamxTuXImiVVsxVUGQqhm1r692Bpto3H11-aD/s320/PXXT3605%5B1%5D.JPG" width="320" /></a></div><div><br /></div></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;">******</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 5px 0px 30px; padding: 0px;"><span face="source sans pro, helvetica neue, sans-serif" style="color: #4d5156;">Beccafico sardines # ingredients and doses for 4 people -800 gr of fresh sardines-juice of half an orange - 2 teaspoons of honey -bay leaf-For the filling >50 gr of breadcrumbs -25 gr of raisins -parsley to be chopped -25 gr of pine nuts -2 anchovy fillets in oil -15 gr of sugar -1 pinch of fine salt -black pepper -extra virgin olive oil -METHOD-Turn on the oven at 200° and start cleaning the sardines by scaling them, removing the innards and depriving them of the head and bones, but leaving the tail. Wash them, dry them delicately and open them like a book. In a pan, brown the breadcrumbs over a low heat with a drizzle of oil, stirring constantly and being careful not to burn it. Put the raisins to soak in hot water and let them revive. Chop the parsley and the desalted anchovies. Put together the breadcrumbs, the pine nuts, the well-squeezed raisins, the parsley, the desalted and minced anchovies, the sugar, the salt and the pepper. With a wooden spoon, mix everything well and arrange this mixture inside the sardines, rolling them up starting from the head, so that the tail remains on the outside. Grease a pan with some oil and place the sardines gradually close together, placing between a and the other a bay leaf. Sprinkle them with the remaining breadcrumbs and sprinkle them with an emulsion of oil, orange juice and honey. Bake the beccafico sardines in a hot oven for about 20/25 minutes. Leave the pan covered for half an hour to cool down and you can serve. your beccafico sardines with EXTRA VIRGIN oil!</span></div><div style="margin: 0px; padding: 0px;"><span face=""Gill Sans Std Light", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #636363; display: inline; float: none; font-size: 18px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XZvNW25G8mN1Fw9UIg4LnVW7C6Wd5phM_p6P8qyBlHYCf1P57dWtcegPJ5tVF7J7h1miSh23vbLfOLHSZUsFhlt-VSAxu7tpE7M0sQ1W-tpW_KuRs6K5O40MIsyUEw0hMivwmdvycmaS09RbBRJQBG3iKB-wqA9dF4xPFYvsIQ8eEX0uD-vMOpuoxw/s1724/OWAN8916%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1217" data-original-width="1724" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XZvNW25G8mN1Fw9UIg4LnVW7C6Wd5phM_p6P8qyBlHYCf1P57dWtcegPJ5tVF7J7h1miSh23vbLfOLHSZUsFhlt-VSAxu7tpE7M0sQ1W-tpW_KuRs6K5O40MIsyUEw0hMivwmdvycmaS09RbBRJQBG3iKB-wqA9dF4xPFYvsIQ8eEX0uD-vMOpuoxw/s320/OWAN8916%5B1%5D.JPG" width="320" /></a></div></span></div><div style="margin: 0px; padding: 0px;"> </div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; margin: 5px 0px 30px; padding: 0px;"><span style="color: #4d5156;"><span style="background-color: transparent;"> </span> *****</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; margin: 5px 0px 30px; padding: 0px;"><div style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;"><br /></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; margin: 5px 0px 30px; padding: 0px;"><span style="color: #4d5156;">***</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><p style="color: black; font-family: "Times New Roman"; font-size: medium;"><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">Onion soup chefAdrianoMennillo ( napoletano ) # ingredients and doses - </span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">800 gr white onions -</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">1.5 lt meat stock - </span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">30 gr butter - </span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">1 tablespoon oil -</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">1 glass of white wine -</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">2 level tablespoons flour -</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">100 gr toasted bread (baguette) -</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">100 gr gruyère cheese -</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">1 bay leaf -</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">thyme - salt, pepper</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">> METHOD - Peel the onions and slice them very thinly. Heat the butter with the oil in a saucepan, add the onions and, over very low heat, let them wilt for at least half an hour, stirring frequently.Season with salt and pepper and, when they begin to brown, sprinkle with flour and stir continuously until the flour begins to colour and stick.</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">Wet with the wine and, once it has evaporated, add the hot stock. Place the bay leaf and thyme in a gauze bag and drop it into the stock. Raise the flame.</span><span face="Arial, Geneva, sans-serif" style="color: #2b343d; font-size: 12px;">When it comes to the boil again, lower the heat, cover the lid and continue cooking for about three quarters of an hour.Cut the bread into thin slices and toast it; when it is dry, grease it on both sides with oil.grate the cheese.discard the gauze bag with the herbs and distribute the soup among six individual soup bowls, place the toasted bread slices on top and cover with grated Gruyère cheese. Place the tureens under the grill (or in the oven heated to 220°) until a golden crust has formed on the surface.</span></p><span style="color: #2b343d; font-family: "Times New Roman"; font-size: 12px;">****** ****consil du chefAdrianoMennillo_ I have served this recipe at least 32/38 times as a salon chef 47/5 and as a cook I have cooked it at least 32/38 times as a kitchen chef, my favourite is to use white onions cut into filangèe and small white onions, where I first add the onions cut into filangèe and then the small round onions; it should be served hot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11BH9TOQQPhu5z-uP4Hhmer37hLscOi6Nh2QkhBS9j8IYnKq_eTMa73SaQQZ3dLs9cVPtK2gGJGTw0fRvox9xNVXERIwGNAQ3f7t46mHqTNpDzrXPqnDajpS0epXxgoH9JnSfuOBiYrt5xhi9gOFNfGhzx-vZ_MyyGBUwKB4HC0yqzlzLemonYXdE/s1651/QMUT1355%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1651" data-original-width="1232" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11BH9TOQQPhu5z-uP4Hhmer37hLscOi6Nh2QkhBS9j8IYnKq_eTMa73SaQQZ3dLs9cVPtK2gGJGTw0fRvox9xNVXERIwGNAQ3f7t46mHqTNpDzrXPqnDajpS0epXxgoH9JnSfuOBiYrt5xhi9gOFNfGhzx-vZ_MyyGBUwKB4HC0yqzlzLemonYXdE/s320/QMUT1355%5B1%5D.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />.</span></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;">**</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><span face="roboto, serif, sans-serif" style="-webkit-text-stroke-width: 0px; color: #3a3a3a; display: inline; float: none;">Boar wild stew # INGREDIENTI e DOSI :</span><span face="roboto, serif, sans-serif" style="color: #333333; text-align: justify;"> 3 Tablespoons Extra Virgin Olive Oil 2 Medium Onions, Peeled & Coarsely Chopped - 2 Celery Stalks, Chopped - 2 Garlic Cloves, Peeled & Minced --2 Pounds Wild Boar Meat, Trimmed & Cubed --Sea Salt and Freshly Ground Black Pepper - 1 Cup Dry Wine, Red or White --1 (28 ounce) Can Chopped Tomatoes - 1 Teaspoon Dried Oregano - 1 Teaspoon Chopped Fresh Rosemary - 2 Bay Leaves .</span><span face="roboto, serif, sans-serif" style="color: red; text-align: justify;">>CREMOLATA ></span><span face="roboto, serif, sans-serif" style="color: #333333; text-align: justify;">Zest of 1 Large Lemon -1 Large Garlic Clove, Peeled -3 Tablespoons Fresh Chopped Parsley</span><span face="roboto, serif, sans-serif" style="color: red; text-align: justify;"> .fate cosi >></span><span face="roboto, serif, sans-serif" style="color: #333333; text-align: justify;">In a heavy frying pan, heat the oil and then brown the meat on all sides turning frequently.Add the meat to your 6 Quart slow cooker, then add the celery, onions, and garlic to the frying pan and lightly brown.Place the vegetables in the slow cooking along with the meat.Deglaze the frying pan by pouring in the wine and over high heat use a wooden spoon to scrape up all the browned bits.Add the tomatoes, oregano, rosemary, and bay leaves to the frying pan and bring to a boil.Taste the sauce, then season with salt and pepper.Pour the sauce over the meat and vegetables and set the times on low for eight hours.Just before serving, finely mince together the topping ingredients.Serve the stew on polenta, or in bowls with a sprinkling of gremolata on top.</span><div class="separator" style="clear: both; color: #333333; font-family: roboto, serif, sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqDwy_H_t4TSAejJaanpvBC3YqbWc__lDQhEqEPJ09CcNh0F_mEQfhh49EpXcH_HfslPCzKGYVH5K7VGrMDXsRPpGZQTBsJ8m5wJe-q__UU12gDIV9wuJKKvTwvAmZZR-YON8oROiuBGH/s1174/KCTZ2978%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1174" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqDwy_H_t4TSAejJaanpvBC3YqbWc__lDQhEqEPJ09CcNh0F_mEQfhh49EpXcH_HfslPCzKGYVH5K7VGrMDXsRPpGZQTBsJ8m5wJe-q__UU12gDIV9wuJKKvTwvAmZZR-YON8oROiuBGH/s320/KCTZ2978%255B1%255D.JPG" width="320" /></a></div><div><br /></div><span face="roboto, serif, sans-serif" style="color: red; text-align: justify;"></span></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"> *******</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif"><div><span style="color: #274e13;"><i><span style="font-size: large;"><div>Baked pasta # ingredients and servings for 5/6 people -500 gr zitoni (or macaroni) -200 gr silano ( fresh cheese ) smoked -</div><div>600 gr peeled tomatoes (or tomato puree) -</div><div>200 gr of Neapolitan salami -</div><div>250 gr ground meat (veal or pork) - 2 eggs -</div><div>2 tablespoons extra virgin olive oil - 1 clove of garlic -</div><div>200 gr breadcrumbs - 100 gr grated Parmesan cheese -</div><div>1 bunch of basil - 1/2 cup of flour salt to taste. -</div><div>seed oil for frying -Do THIS >>In a large saucepan, brown the clove of garlic (which you will then remove) in extra virgin olive oil and prepare a simple sauce with peeled tomatoes or - if you prefer - passata.In a bowl put the ground meat, egg, breadcrumbs and parmesan cheese, mix all the ingredients and make small patties. Flour them and fry them in seed oil for a few minutes. Then let them go for a few more minutes, over low heat, along with the tomato sauce.While the water for the pasta reaches a boil, prepare a hard-boiled egg and then let it cool. Cut the salami first into large slices and then into chunks. Also cut the smoked silano, preferably into thin slices.Cook the pasta for half the time indicated on the package. Drain and toss the tomato sauce with the meatballs, making sure to leave a spoonful or two for the baking dish.</div><div> Pour one half of the dough into the baking dish, stuff with a layer of scamorza cheese, salami and the chopped hard-boiled egg. Add a few basil leaves for fragrance. Top it all with the rest of the dough and finish with another layer of scamorza cheese, some grated parmesan cheese and a sprinkling of breadcrumbs.Place the baking dish in a preheated oven at 180 degrees for about 20 minutes, or until you see a crust forming on the surface.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yzy9BISeC5T_OHGcQzuRZkrbnaXA9uw2XPg57AxOz_Ra6g9ubt3DggUS-cbDMrRhDmC5xDeyRIXkzJo1NLteaXEjT_zLsObBytRg80455mkCBv41ljckVsJCrl6yU769pK1JN0fBZ7aoPf2u2yV6vBzD4kegGKDv9kA2FcU-7kn5yMNdCvbsgdlrbQ/s1552/IMG_E9321%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1552" data-original-width="970" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yzy9BISeC5T_OHGcQzuRZkrbnaXA9uw2XPg57AxOz_Ra6g9ubt3DggUS-cbDMrRhDmC5xDeyRIXkzJo1NLteaXEjT_zLsObBytRg80455mkCBv41ljckVsJCrl6yU769pK1JN0fBZ7aoPf2u2yV6vBzD4kegGKDv9kA2FcU-7kn5yMNdCvbsgdlrbQ/w250-h400/IMG_E9321%5B1%5D.JPG" width="250" /></a></div><br /></div></span></i></span></div><div><span style="color: #274e13;"><i><span style="font-size: large;"><br /></span></i></span></div><div><span style="color: #274e13;"><i><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-size: large;"><br /></span></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaITmyrzkz8KWxs2INNLN4D3_fWSO89zaYIyCWe6vsjUe-DU8U9yYaP8CK8fxDYf6pnvtZwgaGw3PdR1g-h4S58ttZVIBWqSm0l-ucw88OAv4JQl7sx1fXTIKxB3DPwnHjZLHqtPZcPm5Qc8RFF1qL4ug3isvNfoAjrkbdc8J0IRSlR5CtNW1SojwfCyid/s3264/IMG_0438.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaITmyrzkz8KWxs2INNLN4D3_fWSO89zaYIyCWe6vsjUe-DU8U9yYaP8CK8fxDYf6pnvtZwgaGw3PdR1g-h4S58ttZVIBWqSm0l-ucw88OAv4JQl7sx1fXTIKxB3DPwnHjZLHqtPZcPm5Qc8RFF1qL4ug3isvNfoAjrkbdc8J0IRSlR5CtNW1SojwfCyid/s320/IMG_0438.jpg" width="320" /></a></div><br /></span></div><div><span style="color: #274e13;"><i><span style="font-size: large;"> +++++++++</span></i></span></div><div><span style="color: #274e13;">Rabbit all'Ischitana _ ( original recipe from Ischia-Napoli ) # ingredients and doses : 1 rabbit of about 1,500 kg - about 150 gr. ripe cherry tomatoes - parsley (or basil) - white wine - 1.5 dl of olive oil - chilli pepper, salt, pepper, garlic .METHOD-Cut the rabbit into pieces, wash it with wine and dry it with a dry cloth. Brown the whole garlic and chilli pepper in a pan (preferably terracotta) with the oil. When the time comes, remove both from the oil and set aside. Brown the rabbit in the same pan (one of the secrets for a good preparation is to brown a few pieces at a time, so as to keep the oil always hot). When it is well browned, put all the pieces together in the pan, add (if you want) garlic and chilli previously set aside, sprinkle with a glass of white wine, add salt and pepper, and cook over moderate heat for about 30 minutes. turning from time to time and possibly adding a little broth (or other wine) if the wine has already evaporated. Add the chopped tomatoes and deprived of their water and plenty of parsley. Leave to simmer for another 20 minutes, turning from time to time, until the cooking liquid has thickened. Cooking times obviously vary according to the meat of the animal and the pan used. If you believe that the dish requires longer cooking, you can use broth or a little water to add to the sauce. A little curiosity: it seems that one of the little secrets of this dish lies in making it "pull" during cooking until almost to make it "stick", to then lengthen the cooking liquid a little for a few minutes before turning off the flame to give body to the sauce.</span></div><div><span style="color: #274e13;"><span style="color: black;"></span><br style="color: black;" /><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGbgIKlbBtkN4_ZtEvVJCaAhX51NomrFeAR72_2nl5e4USbWnaYgzkd6L07cL3imP2fvT39tc1BhL95dAo7Jd-0EwCrZURuMpZ_XgnHf-x6xKkVyUZwj2TQ_moT4ssxKMeMkZSUs8YHnG/s1308/FPGG0840%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1308" data-original-width="1014" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGbgIKlbBtkN4_ZtEvVJCaAhX51NomrFeAR72_2nl5e4USbWnaYgzkd6L07cL3imP2fvT39tc1BhL95dAo7Jd-0EwCrZURuMpZ_XgnHf-x6xKkVyUZwj2TQ_moT4ssxKMeMkZSUs8YHnG/w248-h320/FPGG0840%255B1%255D.JPG" width="248" /></a></div></span></div><div><span style="color: #274e13;"><i><span style="font-size: large;"><br /></span></i></span></div><div><span style="color: #274e13;"><i><span style="font-size: large;">+++++++++++++</span></i></span></div></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><h2 class="fn" style="font-family: "Times New Roman";"><span style="color: red;"><i> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuRfio0CZBJXU6_n4UJX2aKj_u38dkprCPcDvmzy9uyh3W7hJV4DRNcrSJETK7qeBDN92QADg3Y-RZPgA_KabAj6pS8K3HPBDl4E6d19oDi20AeExnVQ6jkBVw_cZywBEVbwnhyphenhyphensuuWyD/s1600/filetto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuRfio0CZBJXU6_n4UJX2aKj_u38dkprCPcDvmzy9uyh3W7hJV4DRNcrSJETK7qeBDN92QADg3Y-RZPgA_KabAj6pS8K3HPBDl4E6d19oDi20AeExnVQ6jkBVw_cZywBEVbwnhyphenhyphensuuWyD/s400/filetto.jpg" width="400" /></a></div></i></span></h2><h2 class="fn" style="font-family: "Times New Roman";"><span style="color: red;"><i>Filetto alla Wellington # </i></span>1 kg beef fillet -100 ml olive oil - 300 gr brown mushrooms - 60/70 gr butter -1 sprig rosemary - 1 sprig thyme - 100 ml chardonnay wine -12 slices thinly sliced bacon -12 slices thinly sliced ham -500 gr puff pastry, thawed -Handful of flour, for dusting - 2 egg yolks - 1 teaspoon cream.<span style="color: red;">FATE COSI _</span>Start by cleaning the beef fillet by removing all the sinew and excess fat from its outside surface.Place the beef fillet on a roasting tray and brush it with a tablespoon of olive oil and season with pepper and salt. Place in the oven and grill in the oven at 200°C for 15 minutes for a medium-rare fillet or 20 minutes for a medium fillet. When the beef is cooked, remove it from the oven and set it aside to cool, once cool, place the fillet in the fridge to chill for about 20 mins.Slice the mushrooms as finely as possible until they resemble breadcrumbs.Melt the butter with 2 tbsp of the olive oil in a pan and fry the mushrooms on a medium heat. Place the rosemary and thyme in the pan with the mushrooms whilst stirring constantly for about 10 minutes. Season with salt and pepper and pour the wine in the pan. Cook for a further 10 minutes until all the wine is absorbed. Remove from the heat and allow to cool. Remove the thyme and rosemary from the mixture and discard.In a separate pan, grill the bacon off until browned but not too crispy. Place on paper towel to dry off and cool.Overlap two pieces of cling wrap plastic over a flat surface. Lay 12 slices of the bacon on the cling film, overlapping, in a double row. Place the ham on top of the bacon in a similar pattern.Spread half the mushrooms over the bacon and ham, then place the fillet on top and spread the remaining mushrooms over the fillet. Use the plastic edges to pull the bacon around the fillet, then roll it into a pipe or roll shape. In the end it should resemble a large sausage. Chill the roll in the fridge.Dust a flat surface with the flour. Roll out a third of the 500 gR of puff pastry to a 18 x 30cm strip and place on a non-stick baking tray which you’ve sprayed with Spray & Cook. Roll out the remainder of the puff pastry to about 28 x 36 cm. Remove the fillet from the cling wrap and place it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 teaspoon cream and brush the pastry’s edges, and the top and sides of the fillet.Using a rolling pin, carefully lift and roll out the larger piece of pastry over the fillet, pressing firmly into the sides. Trim the sides of the pastry. Seal the edges with the edge of a fork. Brush the top of the pastry all over with more egg wash and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut too deep into the pastry.Chill for at least 30 mins in the fridge or overnight for the next day.Heat oven to 200°C. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.</h2></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;">*******</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif"><span style="color: blue;"><span style="font-size: 14px;">Busecca ( Milanese tripe ) # ingredients for 4-6 people >: 500 gr of tripe ;1 liter of good meat broth ;2 carrots ;1 onion ; 2 stalks of celery ;3/4 cloves of garlic ; 2 tablespoons of tomato puree, 1/2 can of cannellini beans; 1/2 glass of red wine, 3 tablespoons of extra virgin olive oil, 2 handfuls of grated Parmigiano Reggiano; salt and pepper >Method > Carefully chop the onion, carrot, garlic and celery and fry them in the oil. When they are browned, add the tomato puree, then add the cannellini beans and the tripe cut into strips. Leave to cook for half an hour, gradually adding the red wine. Salt and pepper to taste. Add the meat broth and cook for another half hour. Before serving, sprinkle the soup with plenty of grated Parmesan.</span></span></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif"><span style="color: blue;"><span style="font-size: 14px;">> photo and recipe chefAdrianoMennillo -</span></span><br style="color: blue; font-size: 14px;" /><div class="separator" style="clear: both; color: blue; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEjQKvd9-gLFjpnszKKn1YCGuXYcVkcWNzLlwnWvJIh2agoc8taiv_EG5P-WZTFIoeOr_a_CMwuJBNK5VPqBfRd0OiPQOuP4KZihY6XrK-NN1-NjbY9FN_oi_2Ve2_GHnw05Wvcpgc_tH/s960/trippamilanese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEjQKvd9-gLFjpnszKKn1YCGuXYcVkcWNzLlwnWvJIh2agoc8taiv_EG5P-WZTFIoeOr_a_CMwuJBNK5VPqBfRd0OiPQOuP4KZihY6XrK-NN1-NjbY9FN_oi_2Ve2_GHnw05Wvcpgc_tH/s320/trippamilanese.jpg" width="320" /></a></div><div style="color: #4d5156; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 16px;"><br /></div></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;">******</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><ul style="box-sizing: border-box; color: #333333; font-family: arial, sans-serif; font-size: 17px; margin: 0px; padding: 0px 19.8px 0px 66.0125px;"><li style="box-sizing: border-box;">Clams with Spaghetti saffron and leex # ingredienti e dosi per 4/5 persone : 20 gr butter</li><li style="box-sizing: border-box;">2 tbsp olive oil</li><li style="box-sizing: border-box;">1 leek, washed well and thinly sliced</li><li style="box-sizing: border-box;">4 cloves garlic, crushed</li><li style="box-sizing: border-box;">125ml white wine</li><li style="box-sizing: border-box;">½ cup chicken stock</li><li style="box-sizing: border-box;">1 cup cream</li><li style="box-sizing: border-box;">large pinch of saffron threads, soaked in 50ml warm water</li><li style="box-sizing: border-box;">1kg clams, purged</li><li style="box-sizing: border-box;">400 gr good-quality spaghetti</li><li style="box-sizing: border-box;">2 tsp chopped fresh dill</li><li style="box-sizing: border-box;">3 tbsp chopped fresh parsley</li><li style="box-sizing: border-box;">juice of ½ lemon</li><li style="box-sizing: border-box;">sea salt and freshly ground pepper .FATE COSI >>Heat butter and oil in a large lidded saucepan then add leek and garlic and cook, stirring occasionally, over low heat for 10 minutes or until soft. Add wine and increase heat to medium. Cook until reduced by half.Add chicken stock, cream and saffron mixture and simmer for 10 minutes or until sauce begins to thicken. Add clams, cover and cook for 5/8 minutes or until clams open. Discard any unopened clams.Meanwhile, cook spaghetti in plenty of boiling salted water until al dente, then drain well.Stir dill, parsley and lemon juice into clam mixture, season to taste, add spaghetti and toss gently to combine.Serve in shallow bowls.<div style="border: 0px none; font: inherit; margin: 0px 0px 20px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq1igQSmwg67rWdrOJayCdtpbbW_DjW5i1dSMJ87EYZwrDdNmfcqdtL9wdRZvBoR8Xz8-6kmzEfyvdp3xf64CYPecafdVl7Up95wZ9dgxym9j1qm4mOPt8EsM3dHgl2mqhBpk36IOSAD0/s1792/IMG_E8850%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1731" data-original-width="1792" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq1igQSmwg67rWdrOJayCdtpbbW_DjW5i1dSMJ87EYZwrDdNmfcqdtL9wdRZvBoR8Xz8-6kmzEfyvdp3xf64CYPecafdVl7Up95wZ9dgxym9j1qm4mOPt8EsM3dHgl2mqhBpk36IOSAD0/s320/IMG_E8850%255B1%255D.JPG" width="320" /></a> </div></li></ul></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"> ****</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; font-size: 18px; margin: 5px 0px 30px; padding: 0px;">Burgundy snails # ingredients for 4 people. 1 kg escargot ( snails ) -Aromas: onion, shallot, garlic, carrot, celery, parsley -2 glasses of vinegar - 250 gr butter -50 g herb butter -100 g breadcrumbs -salt and pepper .METHOD-Put the snails in a large container covered with cold water the night before preparing them. Remove the hard membrane that closes the shell. After cleaning, place the molluscs in another container and cover again with cold water, a handful of coarse salt and vinegar. Leave to soak for an hour, turning them from time to time.Rinse and repeat the operation a couple of times. Place the snails in a pot with high edges filled with water and cook for 30 minutes until the mollusc has partially come out of the shell. Drain and rinse under running cold water. Put the snails back into the pot with water and together with the onion, the carrot, the celery, a clove of garlic, a glass of vinegar, salt and pepper.</div></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><div style="-webkit-text-stroke-width: 0px; border: 0px none; color: black; font-family: tahomaregular; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"></div><br style="color: #333333; font-family: dinnextltpro-regular; font-size: 20px;" /><div class="separator" style="clear: both; color: #333333; font-family: dinnextltpro-regular; font-size: 20px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iGhhntStK07kmokrbdPkr6t4KX8rq3DjXyCWIfUT6uHBokMAVZJOHaS7Gl5rswsnC_E2GV_7XTnbR0mezNMSXv1S6pUYe9d2EJW5ZLjsvaBAVls9hcfbzKDBFwqQn7nBVRMPzJ-eQZDr/s1600/IMG_4788.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iGhhntStK07kmokrbdPkr6t4KX8rq3DjXyCWIfUT6uHBokMAVZJOHaS7Gl5rswsnC_E2GV_7XTnbR0mezNMSXv1S6pUYe9d2EJW5ZLjsvaBAVls9hcfbzKDBFwqQn7nBVRMPzJ-eQZDr/s400/IMG_4788.JPG" width="400" /></a></div><span face="dinnextltpro-regular" style="color: #333333; font-size: 20px;"> </span></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; margin: 5px 0px 30px; padding: 0px;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "source sans pro", "helvetica neue", sans-serif; margin: 5px 0px 30px; padding: 0px;"><span style="color: #4d5156;"> ******</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 5px 0px 30px; padding: 0px;"><p>Cuttlefish and peas stew # Ingredients for 5/6 people - cuttlefish 1 kg - fresh or frozen peas 400 gr - tomato sauce 400 gr - extra virgin olive oil - salt - pepper .METHOD - Clean the cuttlefish, removing beak, eyes, bone, ink sac (which you can keep aside to make the squid ink pasta) and meal: rinse them quickly under running water. Put four tablespoons of oil in a crock pot and lightly brown the cuttlefish: as soon as they have turned white, add the peas, tomato sauce, a pinch of coarse salt and two glasses of water. Lower the flame to the minimum and cook for about two hours, adding a little water only if it dries out too much.At the end of the cooking time the sauce should be thick and full-bodied, the peas should be soft and the cuttlefish very tender.adjust the salt and pepper, turn off the heat and let it cool.serve directly in the earthenware pot, accompanying with a nice loaf of ciabatta or Tuscan bread.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqV_JhfpV0ZRQriZVXmSWVYaTww-lZCSlu_QGfzDnFalXBzPRF5ja7gRCcExIoSYZWuGqbxKbtJFJ05QcHBZa_ynfoKOFNWRAyniNCz7K52S4TCb6NoBXCWbuPjkOQIAB5xvsdIIzGiAbuDbO9ZSf54T04o8qdj4vMlwmh6Z3cIyhGxgmzxak3Wws9acnZ/s1444/FCNM2222%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1425" data-original-width="1444" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqV_JhfpV0ZRQriZVXmSWVYaTww-lZCSlu_QGfzDnFalXBzPRF5ja7gRCcExIoSYZWuGqbxKbtJFJ05QcHBZa_ynfoKOFNWRAyniNCz7K52S4TCb6NoBXCWbuPjkOQIAB5xvsdIIzGiAbuDbO9ZSf54T04o8qdj4vMlwmh6Z3cIyhGxgmzxak3Wws9acnZ/s320/FCNM2222%5B1%5D.JPG" width="320" /></a></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><br /></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"> ******</div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><i style="background-color: #eff9fb; font-family: Georgia, serif; font-size: 14px;">Gnocchi alla Sorrento # Ingredients and doses for 4 persons _150 gr flour - 600 gr floury potatoes - 2 egg yolks - pinch of salt - fogkie of basil - 500 gr San Marzano tomatoes - 20 gr Caciottina (pzutella) canestrata di Sorrento ( or to taste ) - 100 gr fiordilatte . DO THIS. Wash the potatoes, boil them in salted water, peel them and mash them in a potato masher. On a lightly floured pastry board, knead the mashed potatoes with a little flour at a time until a soft, smooth dough is obtained. Cut the dough into finger-sized cylinders, cut them into pieces of about 2 centimetres and slide them onto the inside of a grater, the back of a fork or a special wooden utensil, crushing them slightly to give them their characteristic shape. When they rise to the surface, after 2-3 minutes, take them out with a slotted spoon, let them drain and serve them dressed with San Marzano tomatoes. Fry them with fiordilatte cheese and serve them in an earthenware or porcelain pan so that they can be baked for about ten minutes more with basil leaves and caciottina canestrata cheese from Sorrento.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqFxqxuti5Fk12i51KO5Ej4lKGmmTziBv6WDGqWwuTorH8tqmUdl89_fF-Olhj4vU7uVwtei8xkolKgLHrpgAXnFh6l4iThhAcRFHW2QmENYr6Nc_PgSrrH0rEpIWBHeJSXVMil-saRlUQIjFn-H8KgOK6VSEnTUDGM__vaH27naa0X4si6GzukfWRQ/s1192/JOOI6907%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1192" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqFxqxuti5Fk12i51KO5Ej4lKGmmTziBv6WDGqWwuTorH8tqmUdl89_fF-Olhj4vU7uVwtei8xkolKgLHrpgAXnFh6l4iThhAcRFHW2QmENYr6Nc_PgSrrH0rEpIWBHeJSXVMil-saRlUQIjFn-H8KgOK6VSEnTUDGM__vaH27naa0X4si6GzukfWRQ/s320/JOOI6907%5B1%5D.JPG" width="320" /></a></div><br /></i></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><br /></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"> **</div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><br /></div><div><span face="source sans pro, helvetica neue, sans-serif"><span style="font-size: 18px;">Stuffed tomatoes with rice ( Roman style ) where I did my military service # ingredients and doses - For the tomatoes :8 large copper tomatoes - 160 gr parboiled rice -10 gr basil leaves -5 g parsley - oregano -2 cloves of garlic -4 tbsp oil -1 little salt - pepper - >>For the potatoes : 600 gr potatoes -2 tablespoons of oil - oregano - salt and pepper -METHOD-Wash and dry the tomatoes, then cut off the top cap about 1 cm from the stalk. Empty the tomatoes of the inner pulp by first cutting along the edges with a sharp knife, keeping a distance of 7/10 mm, and then digging it out with a spoon. Sprinkle a little salt on the inside of the tomatoes, turn them upside down on a wire rack and leave them to rest for 30 minutes so that they lose some of their water.Meanwhile, put the tomato pulp in a blender together with the peeled garlic cloves, salt, pepper and oil.Blend the ingredients until a smooth sauce is obtained, then add the chopped oregano, basil and parsley. Place the emptied tomatoes in an oven dish lined with greaseproof paper, leaving a little space between each tomato. Stuff the tomatoes with the rice, fill them up to the edge, drizzle a little oil over the top and close them with the cut-out at the beginning. Peel the potatoes and cut them into chunks, then place them in a bowl.Season the potatoes with oil, salt, oregano and pepper, give them a stir and then add them to the same baking dish as the tomatoes.Bake them in the oven at 200° for 50/60 minutes. It is advisable to serve them warm.</span></span></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><br /><span style="color: #7f7f7f; font-family: Georgia, serif; font-size: 13px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZjiOt7iQyRTIzNYuTRVSndRuJgvshVGJ2HcMNpu-GDOMFcnIreaWQMXqjx6aOqwucD1cs_eKN0Ow12c9hsBMKf5o1cmq3yvfVFOENQOoZglw856U3EHkzEKB-_VhP2Y88zqxgy0KGfphzzT_cpYpAZTjg1h4f129ZlVVuhexk1DrQ4HkqIuP0Y775w/s1408/IMG_E2122%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1408" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZjiOt7iQyRTIzNYuTRVSndRuJgvshVGJ2HcMNpu-GDOMFcnIreaWQMXqjx6aOqwucD1cs_eKN0Ow12c9hsBMKf5o1cmq3yvfVFOENQOoZglw856U3EHkzEKB-_VhP2Y88zqxgy0KGfphzzT_cpYpAZTjg1h4f129ZlVVuhexk1DrQ4HkqIuP0Y775w/w400-h341/IMG_E2122%5B1%5D.JPG" width="400" /></a></div><div><br /></div></span></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><br /></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;">**</div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><span style="color: maroon; font-family: "Times New Roman"; font-size: 16px;">Chamuang pork # ingredienti e dosi per 2 persone - Marinata :</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">250 gr pork tenderloin, sliced or 12 pork spare ribs, separated -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">1 tablespoon soy sauce-</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">1 tablespoon fish sauce-</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">1 tablespoon vegetable oil - </span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">2 tablespoons coconut sugar -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">Marinade the pork for at least 20 minutes. In the meantime, prepare the curry paste. Curry sauce (paste) </span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">5 dried cayenne peppers, seeds and stems removed, rehydrated in hot water for 5 minutes. -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">1 teaspoon white peppercorns -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">25 gr galangal, chopped -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">2 lemongrass stalks, chopped -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">20 gr shallots -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">10 gr garlic -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">1 teaspoon shrimp paste . METHOD-</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: inherit; white-space: pre-wrap;">Pound the ingredients in the above order, adding them little by little: first the cayenne peppers and peppercorns, then the galangal and lemongrass, then the garlic and shallots and finally the shrimp paste. Between each group of ingredients it is necessary to pound until a homogeneous mixture is obtained. At the end, the paste should be smooth.</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: inherit; white-space: pre-wrap;"><i>Curry sauce </i></span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: 700; white-space: pre-wrap;">:</span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: inherit; color: #303030; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space: pre-wrap;">400 ml</span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: inherit; color: #303030; font-family: "Times New Roman"; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space: pre-wrap;"><i> chicken stok</i></span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: inherit; color: #303030; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space: pre-wrap;"> -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">1 handful of young chamuang leaves -</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">3 tablespoons tamarind juice .</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; text-align: inherit; white-space: pre-wrap;">Bring a ladle of stock to the boil, then dissolve the curry paste in it and pour in the pork and its marinade. Cook for 2 to 3 minutes and then add the rest of the stock, the chamuang leaves and the tamarind juice. When it starts boiling again, cover and cook over a low heat for 15 minutes for tenderloin and 30 minutes for ribs.</span><span style="color: #303030; font-family: "Times New Roman"; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; white-space: pre-wrap;">Taste to adjust the seasoning. Serve with sticky rice or rice noodles.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFhLlaSl1XmCgLnfxsAlaIMqdMw4AoPdS2VraENvTgvxqyZPpJ9Xp5C0rPc2qtGENCJrjZfI5Fzmo-ODuMeqc3PAjGffzSWqI0WOETPXOx3Oek46-jYghq7ARyfLhUuhlDfhM_A9-tqCxSGKzzNkqhSDMRihaZIWZPKT77kLiSw841ZL2O9J4pFwZMv59/s1800/IMG_E2670%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1332" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFhLlaSl1XmCgLnfxsAlaIMqdMw4AoPdS2VraENvTgvxqyZPpJ9Xp5C0rPc2qtGENCJrjZfI5Fzmo-ODuMeqc3PAjGffzSWqI0WOETPXOx3Oek46-jYghq7ARyfLhUuhlDfhM_A9-tqCxSGKzzNkqhSDMRihaZIWZPKT77kLiSw841ZL2O9J4pFwZMv59/w296-h400/IMG_E2670%5B1%5D.JPG" width="296" /></a></div><div><br /></div></span></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><br /></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;">*** </div><div><p style="box-sizing: border-box; margin: 0px 0px 30px;"><span style="font-family: Open Sans, serif;">Priest's hat # Ingredients and doses: 1 priest's hat -1 red potato (to taste) -sage and rosemary -salt and pepper, garlic-mushrooms -speak larded-bacon _METHOD-Leg the roast so that it keeps a compact and homogeneous shape. In a non-stick pan add oil, garlic, rosemary and sage and brown the meat well on all sides. Meanwhile prepare the potatoes, pass them under running water and cut them into wedges. Put the potatoes in a pan with lightly salted water and bring to the boil for 2/3 minutes.Tie the roast so that it keeps a compact and homogeneous shape. In a non-stick pan add oil, garlic, rosemary and sage and brown the meat well on all sides. Meanwhile prepare the potatoes, pass them under running water and cut them into wedges. Put the potatoes in a pan with lightly salted water and bring to the boil for 2/3 minutes.Tie the roast so that it keeps a compact and homogeneous shape. In a non-stick pan add oil, garlic, rosemary and sage and brown the meat well on all sides. Meanwhile prepare the potatoes, pass them under running water and cut them into wedges. Put the potatoes in a pan with lightly salted water and boil them for 2/3 minutes, Separately cook the mushrooms and add them at the end in the priest's hat pocket with all the ingredients ( see my photo ), Drain the potatoes and put them in an oiled pan together with the meat, add more rosemary, salt and pepper, some garlic and put in the oven at 190 degrees for about 40-50min, until the potatoes are well browned.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkIPmICaGYGr1cJy6pLe1DwQa_f6Os3lfvfhrB5M68408hVOMjiCVsOeF-NMwiLBdoHhv8L74pkP6N208o40_o5OdKsGGRN0SkgfBuWN2QI8UkEneK4h8uWmMvujTiFFI7Xx-FFUzE5FzvIOPkjpMQwCUNZJZxK-yi1C315xO1MxYLP9ZW6eLbssxTA/s1550/IMG_E5379.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1550" data-original-width="1082" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkIPmICaGYGr1cJy6pLe1DwQa_f6Os3lfvfhrB5M68408hVOMjiCVsOeF-NMwiLBdoHhv8L74pkP6N208o40_o5OdKsGGRN0SkgfBuWN2QI8UkEneK4h8uWmMvujTiFFI7Xx-FFUzE5FzvIOPkjpMQwCUNZJZxK-yi1C315xO1MxYLP9ZW6eLbssxTA/s320/IMG_E5379.JPG" width="223" /></a></div></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><br /></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"><br /></div><div style="font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px;"> ****</div><div><span face="source sans pro, helvetica neue, sans-serif"><span style="font-size: 18px;">Aubergine parmigiana # ingredients and doses -1 Kg medium-sized aubergines -Flour 00 - 5 eggs -500 ml tomato puree -300 gr buffalo milk mozzarella - Grated Parmesan cheese -1 bunch of fresh basil -1 clove of garlic -Peanut seed oil to taste -Extra virgin olive oil to taste -Salt -Pepper.METHOD-Fry the whole garlic in extra virgin olive oil for a few minutes, add the tomato puree, a few basil leaves and simmer for about 20 minutes; add salt and pepper to taste. In the meantime, wash the aubergines and dry them well, trim and peel them, cut them into thin slices no more than 3/4 mm thick. Dip the slices first in flour and then in eggs, previously beaten with a fork together with Parmesan cheese, salt and pepper to taste. Fry the aubergines in peanut oil until golden brown on both sides. Drain the aubergines and let them dry on absorbent paper. On the bottom of a glass baking dish, spread a layer of tomato sauce prepared earlier, then one layer of fried aubergines; drizzle with tomato sauce again, sprinkle with grated cheese to taste and top with sliced or diced mozzarella. Continue like this until all the ingredients are used up; finish the aubergine parmigiana with a final layer of tomato sauce, topped with plenty of grated cheese and pepper to taste. Bake and cook at 180°C for about 30 minutes or until the top layer is au gratin. Serve the aubergine parmigiana still warm or even cold .</span></span></div><div class="separator" style="clear: both; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TTzsMPgdRT_sbP0VlTdLLm8gT6OiYeROMPhOc0-ooPO79Z45HTCam4EWw-XeBlKrz2IDMbDU7jMNImlHRFOe-YoVD61EudAPDxXQzh-hOkn6ZnVLd_7xDEf3PGmzAmNfSuW3kGUhzJuW/s1496/BUOL7912%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="951" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TTzsMPgdRT_sbP0VlTdLLm8gT6OiYeROMPhOc0-ooPO79Z45HTCam4EWw-XeBlKrz2IDMbDU7jMNImlHRFOe-YoVD61EudAPDxXQzh-hOkn6ZnVLd_7xDEf3PGmzAmNfSuW3kGUhzJuW/s320/BUOL7912%255B1%255D.JPG" width="203" /></a></div><div class="separator" style="clear: both; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRB7o57djPkiBN8dGRrgzQfCs4cDlR96pBjPoDDxetN0HG5KWfGl8Dvl68HU5Vn6_w2yTSfVNEdVlcD4irQhMN0fXiDECegiT4VQvuhpHKqzlz3QKYIL3g5nyeKmY50VvueskfuJMg_D0/s2048/VHFUE5056%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1116" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRB7o57djPkiBN8dGRrgzQfCs4cDlR96pBjPoDDxetN0HG5KWfGl8Dvl68HU5Vn6_w2yTSfVNEdVlcD4irQhMN0fXiDECegiT4VQvuhpHKqzlz3QKYIL3g5nyeKmY50VvueskfuJMg_D0/s320/VHFUE5056%255B1%255D.JPG" width="174" /></a></div></div></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-8035558496510286252023-09-17T12:17:00.011+02:002024-03-10T09:10:01.065+01:00# Frittelle di mele # Sauce soffritto napoletano # Costolette di maiale al ribes # Sartù rice to Neapolitana # Braised my way# Lasagne alla bolognese # Aubergines frite # Pastiera napoletana # Capitone all'orange # Seafood vol-au-vents # Linguine with grouper # Scallops with quinoa # Rice with 4 mixed cheese # Pasta alla wodka # Bun bo gio heo # Pizza Escarola # Tette delle Monache # Roast veal in the oven stuffed # Calamari con piselli # Spaghetti with nero di Troia # Tikka chicken # Rendang # Tagliatelle paglia e fieno # Ragout bolognese #<p><br /></p><p>Frittelle di mele # ingredienti e dosi -<span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">3/4 Mele > .Per la pastella ::</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">150 gr di Farina 00 - </span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">200 gr di Latte -</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">2 Uova -</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">8 gr di Lievito in polvere per dolci -</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">1 pizzico di Sale fino - </span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">Succo di un limone -olio di semi per friggere -30 ge di zucchero e Cannella per spolverizzare .METHOD- </span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">Si inizia dalla pastella, sbattendo le uova fino a renderle spumose, si aggiungono in seguito il latte, il sale, la farina e il lievito setacciati. Bisogna mescolare accuratamente tutti gli ingredienti con una frusta, fino ad ottenere un composto</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;"> </span><span style="box-sizing: border-box; color: #606060; font-family: Lato, sans-serif; font-size: 17px; font-weight: bolder; outline: none;">omogeneo e privo di grumi</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">. La pastella è pronta .</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">Ora passiamo alla preparazione delle mele: sbucciamo le mele cercando di rimuovere meno polpa possibile a questo punto si toglie il torsolo e si tagliano a</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;"> </span><span style="box-sizing: border-box; color: #606060; font-family: Lato, sans-serif; font-size: 17px; font-weight: bolder; outline: none;">rondelle</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;"> </span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">dello stesso spessore di circa 5 mm.</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">Per evitare che si anneriscano durante la cottura è consigliato cospargere la mela con succo di limone prima di immergere la fettina nella pastella, assicurandosi che sia ben ricoperta, e friggerla nell’olio di semi a</span><span style="box-sizing: border-box; color: #606060; font-family: Lato, sans-serif; font-size: 17px; font-weight: bolder; outline: none;"> circa 170°</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">. Quando diventeranno belle dorate, è il momento di toglierle dall’olio con una schiumarola e adagiarle su della carta assorbente in modo da eliminare l’olio in eccesso.</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">In piccolo recipiente mescoliamo lo zucchero con la cannella in polvere, con cui cospargeremo le frittelle per addolcirle e aromatizzarle.</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">Non serve aspettare che si raffreddino, le nostre frittelle sono</span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;"> </span><span style="background-color: white; color: #606060; font-family: Lato, sans-serif; font-size: 17px;">da gustare anche calde!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRJ-NDIrbsjemAzvbuBan6u8ivnbJowO8CUkJXpWlWsMwScGwOHZFToJv1qmjiBsgGUrAqZ5AgTlxlXeuHo8_2q9LRn7f8rEc-yL1eS4sWVW_EecqIrxdI7WwaizQ5cfoYjGUFDasNByCvMDVBvxc0P39jM7j74u7m7dgvozsHl-cl5ucJn1NRnJ2FlNV/s1689/IMG_E7166%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1689" data-original-width="1408" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRJ-NDIrbsjemAzvbuBan6u8ivnbJowO8CUkJXpWlWsMwScGwOHZFToJv1qmjiBsgGUrAqZ5AgTlxlXeuHo8_2q9LRn7f8rEc-yL1eS4sWVW_EecqIrxdI7WwaizQ5cfoYjGUFDasNByCvMDVBvxc0P39jM7j74u7m7dgvozsHl-cl5ucJn1NRnJ2FlNV/s320/IMG_E7166%5B1%5D.JPG" width="267" /></a></div><br /><br /><p></p><div><br /></div><p> ******</p><p>Spaghetti con soffritto napoletano # ingredienti e dosi -<span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">400 gr di spaghetti o di bucatini-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">500 gr di passata di pomodoro-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">500 gr di frattaglie di maiale o anche di vitello-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">5 cucchiai d'olio d'oliva o, meglio, 100 gr di sugna-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">1 peperoncino forte-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">1 aglio-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">a piacere una foglia di alloro .FATE COSI ></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">In una padella partite con lo sfritto di aglio, alloro e peperoncino nell'olio o nella sugna. Oppure usate l'olio e aggiungete un cucchiaio di sugna.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">Aggiungete le frattaglie tagliate a pezzi piccole e lasciate rosolare a fuoco vivo.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">Togliete l'aglio.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">Aggiungete il pomodoro e tirate il sugo lentamente lasciandolo pippiare sino a quando si è ristretto.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">Aggiungete la pasta cotta al dente e fate saltare., s</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">consigliato il formaggio .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTm77mFAArEwmzotqgFB7zk9iXiQK2tZHZOdUPoWOkzqYFjz0mfjwijhj7XKFvAhxqQJcDWXJOstW48tdot8a0iursY-cBfckWs7rW16EYP-9B5dRmgVssUDPygBxL3E9aQgt_OQpxyZ3gOFKqYYX8wa56gErmb3CwMHJaULStNYpvEyadK1VNzxkKxSh/s1798/IMG_E6222%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1227" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTm77mFAArEwmzotqgFB7zk9iXiQK2tZHZOdUPoWOkzqYFjz0mfjwijhj7XKFvAhxqQJcDWXJOstW48tdot8a0iursY-cBfckWs7rW16EYP-9B5dRmgVssUDPygBxL3E9aQgt_OQpxyZ3gOFKqYYX8wa56gErmb3CwMHJaULStNYpvEyadK1VNzxkKxSh/s320/IMG_E6222%5B1%5D.JPG" width="218" /></a></div><br />sauce , Soffritto napoletano # <span face="Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif" style="background-color: white; color: #333333; font-size: x-small;">1 Kg. e 1/2 di coratella di maiale -</span><span face="Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif" style="background-color: white; color: #333333; font-size: x-small;">150 gr. di strutto ( or olio ,burro )-</span><span face="Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif" style="background-color: white; color: #333333; font-size: x-small;">150 gr. di estratto di peperoncino piccante rosso -</span><span face="Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif" style="background-color: white; color: #333333; font-size: x-small;">50 gr. di concentrato -</span><span face="Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif" style="background-color: white; color: #333333; font-size: x-small;">qualche rametto di rosmarino -</span><span face="Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif" style="background-color: white; color: #333333; font-size: x-small;">qualche foglia di alloro -FATE COSI -</span><span face="Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif" style="background-color: white; color: #333333; font-size: x-small;">si lava e si asciuga la coratella e si taglia a pezzetti, si mette a soffriggere in una pentola con lo strutto e si aggiunge rosmarino e alloro, quanto è ben rosolato si aggiunge l'estratto di peperoncino e il concentrato e si mescola bene, si aggiunge infine l'acqua, circa un litro e si fa cuocere lentamente, quando il sugo è denso si spegne.</span><p></p><p><span face="Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif" style="background-color: white; color: #333333; font-size: x-small;"><br /></span><br /></p><p> *****</p><p> <span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">Costolette di maiale al ribes ( or taglio a piacere ) # ingredienti e dosi - 4 braciole di maiale</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">30 acini Ribes ( or d’uva rossa varietà red globe ) -</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">1 spicchio d’aglio -</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">peperoncino fresco -</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">sale -</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">rosmarino fresco .</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">1 bicchiere di vino bianco - </span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">pepe .METHOD-</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">Scaldate un cucchiaio d’olio in padella con uno spicchio d’aglio sbucciato e schiacciato e peperoncino a piacere.</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">Intanto lavate e dividete a metà gli acini d’uva, aggiungeteli in padella e fate rosolare due-tre minuti, poi sfumate con mezzo bicchiere di vino bianco.</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">Quando sarà evaporato tutto il vino aggiungete le braciole, che avrete salato, pepato e cosparso col rosmarino tritato. Fate cuocere 5 minuti circa ( dipende dallo spessore della braciola, dovrà essere ben cotta e dorata ma non secca) da un lato, sfumate con un dito di vino, fate evaporare e girate. Ripetete facendo cuocere altri 5 minuti circa e sfumando con il vino.</span><span face="Inconsolata, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">Pepate e servite con l’uva e del rosmarino fresco.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrXzGhUhgj-loGypQDCbpoQxB4HCFSeoPZIqTIewZvX6_7EsxfdGJ7EEA33TKfky_GtQ1goRz87G2X3VdnpPPLImq9Dzry0ipcYhiJp1x3DKXTPCWIeV9OnO259kd0MbzexsDEPkaeBP2t4ImUX5-ISDP5r5QHicTuyw6JDyfHTGmDTAmxasDEGTd6QHx/s1521/QFQI8867%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1521" data-original-width="1343" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrXzGhUhgj-loGypQDCbpoQxB4HCFSeoPZIqTIewZvX6_7EsxfdGJ7EEA33TKfky_GtQ1goRz87G2X3VdnpPPLImq9Dzry0ipcYhiJp1x3DKXTPCWIeV9OnO259kd0MbzexsDEPkaeBP2t4ImUX5-ISDP5r5QHicTuyw6JDyfHTGmDTAmxasDEGTd6QHx/s320/QFQI8867%5B1%5D.JPG" width="283" /></a></div><br /> *****<p></p><p>Sartù rice alla Napoletana # ingredients and servings for 4/6 people: 450 gr rice, 1 ½ bottles of tomato puree, 2 eggs, 2 pork sausages, 200 gr fresh or frozen peas, 1 onion, 100 gr parmesan cheese, 200 gr mozzarella or scamorza cheese, salt, pepper, breadcrumbs, butter -For the meatballs 300 gr mixed minced meat, 1 egg, salt, pepper, parmesan cheese, 100 gr stale breadcrumbs_do this : First prepare the meat sauce by frying the onion in a few tablespoons of evo oil, sauté the sausages a and then add the tomato puree. Season with salt, lower the heat and simmer for about 1 hour, adding a little water if necessary. Meanwhile, prepare the sartù filling. Prepare 2 hard-boiled eggs, let them cool and cut them into slices. Fry the peas in a non-stick pan with a few tablespoons of oil and some thinly sliced onion, salt and pepper. Add a few tablespoons of stock to finish cooking. Prepare the meatballs: Wet and squeeze the stale bread, add it to the minced meat, egg, salt, pepper and Parmesan cheese in a bowl. Mix well and form small meatballs which you fry in hot oil. Now boil the rice al dente in salted water. Drain and rinse under cold water, season with some of the meat sauce and parmesan. Take a baking tray with a hole in the middle, a bundt pan, grease it with butter or margarine and sprinkle it with breadcrumbs. Pour in some of the rice seasoned with meat sauce and line the tin also along the edges, leaving a hollow in the middle. Fill this void with all the ingredients: sausages cooked in the meat sauce, cut into small pieces, peas, meatballs, boiled eggs, mozzarella or scamorza cheese, sprinkle with grated cheese and cover with more rice, compacting well. Sprinkle more breadcrumbs and a little butter over the surface. Keep some meatballs and peas aside to decorate the dish. Bake in a hot oven for about ½ hour. Remove from the oven and, with the help of a knife, pull it away from the edges and turn out onto a serving plate. Pour some of the meat sauce, peas and the meatballs you set aside in the centre, bring to the table, cut into slices and serve_. </p><div>*** ** conseil du chef adrianomennillo_ In the 18th century, several cooks of French origin worked in Naples and these were called Monsù, Neapolitanising the French term Monsieur. In Naples, pasta was much cooked, but rice was little cooked, but these French cooks, who were very experienced in cooking rice, tried to invent recipes that the Neapolitans liked. Of all the recipes these cooks came up with, they liked a baked rice flan, topped with tomato sauce and garnished with meatballs and peas on the surface, which in French is called 'sur tut' and this word was also Neapolitanised into sartù. Initially it was a delicious meal destined for the tables of the nobility, but later it also passed to the tables of the poor.</div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtU_vhe0xznrytNmzsUz5vQ7m1dMZRl3wof9E3IK_Igf2KEsSt41drETlZGaeTfS67JIklXQ4He_eytjTyAFUUl3IS3ABYE1ngOGrZxWx5qWpdBeAsK33VBOXT8zaTpLhUgvWBTSRfNGmP/s1600/cucinasartu.JPG" style="margin-left: 1em; margin-right: 1em;"><span class="short_text" id="result_box" lang="fr">photos Sartù di riso ><span style="background-color: yellow;"> chef adrianomennillo_</span></span><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtU_vhe0xznrytNmzsUz5vQ7m1dMZRl3wof9E3IK_Igf2KEsSt41drETlZGaeTfS67JIklXQ4He_eytjTyAFUUl3IS3ABYE1ngOGrZxWx5qWpdBeAsK33VBOXT8zaTpLhUgvWBTSRfNGmP/s400/cucinasartu.JPG" width="400" /></a></div><div> </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0vlmNq62SEssxA8yjOTooVbcTBHiuRfMRxG1wxJS8FGJj7vZlQ0kKZkK3Tpuh82TEvmZyis-ETKeqr1AKKUHy2Aio-LU7QFFul7vPDkBN0-uVjaYMxPy9a5rH0ypzUtF5emPj3vScopCbHuHSJzaPweNblLA7xQKEF1l_ZmJ8w5QFzapFJ29lxTWjNw/s300/ROSA88ADRIANO%5B1%5D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="108" data-original-width="300" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0vlmNq62SEssxA8yjOTooVbcTBHiuRfMRxG1wxJS8FGJj7vZlQ0kKZkK3Tpuh82TEvmZyis-ETKeqr1AKKUHy2Aio-LU7QFFul7vPDkBN0-uVjaYMxPy9a5rH0ypzUtF5emPj3vScopCbHuHSJzaPweNblLA7xQKEF1l_ZmJ8w5QFzapFJ29lxTWjNw/s1600/ROSA88ADRIANO%5B1%5D.jpg" width="300" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Gwpfl8ole2sGoAbpB7lDkBLFg3ovApPI0j-HR3k5z0WyoWI1TJwTrkMOCH1jUWtBlF747Kl54cw8BMHCEthHDgz262vzA2dhZKttRdtq9H3jnNF8w7ru_q9fGe_VASB5FN1BU7Cutjx1uAwhZdXGRX_f-QHvzYCuMI-u5l1eiRnzqWUt_D2J4kiiVhg/s400/campagnaruvo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="300" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Gwpfl8ole2sGoAbpB7lDkBLFg3ovApPI0j-HR3k5z0WyoWI1TJwTrkMOCH1jUWtBlF747Kl54cw8BMHCEthHDgz262vzA2dhZKttRdtq9H3jnNF8w7ru_q9fGe_VASB5FN1BU7Cutjx1uAwhZdXGRX_f-QHvzYCuMI-u5l1eiRnzqWUt_D2J4kiiVhg/s320/campagnaruvo.jpg" width="240" /></a></div><br /><div> ***</div><div>Braised my way # Ingredients and doses -750 gr of beef (choose the priest's hat cut)1/2 onion -1 carrot -2 celery sticks-1 sprig of rosemary-1 bottle of red wine -15 gr of butter -½ glass of oil -salt q.b. - pepper . METHOD - First of all it is necessary to marinate the meat: take the piece of meat, dry it of any blood present and arrange it in a bowl. Clean and wash the carrot, celery and onion and cut them into large pieces. Also wash and dry the rosemary sprig, tie it with string and arrange all the vegetables in the bowl containing the meat. Then pour the wine so as to almost completely cover the meat. Cover with plastic wrap and leave to rest for at least 2/3 hours. After the marinating time, pour the oil and butter into a terracotta pot and let it melt over a low flame. When it is completely melted, add the meat and brown it on each side so that it forms a light crust. When it is golden brown, take the vegetables and add them to the meat and cook for about 10 minutes. At this point add salt and pepper and sprinkle with the marinade. Cover and cook for at least 2 and a half hours over low heat so that the braised meat simmers slightly. Once the meat is cooked, remove it from the saucepan and keep it warm while you prepare the accompanying sauce: take the rosemary sprig and pass the cooking liquid to the mixer. Put it back on the fire and let it boil for a few minutes until it thickens, slice your braised meat and serve it accompanied with a few spoonfuls of the sauce.********* Advice from chef Adriano Mennillo: the braised meat prepared in this way can also be cooked day before and reheated before being served, the important thing is not to let the sauce dry too much.</div><div><br /></div><div><br /></div><div><br /></div><div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; font-family: Cardo; font-size: 16px; margin: 0cm 0cm 0pt; text-align: justify;"><div style="border: medium none;"><span style="color: #444444; font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ujAZWWPpAPSsnRKgnTsDHNIPHwJvK5b7zsAIsb35Z_bwfhElaZkfEbQ88WjdcbnxajwOsLZfHVRJLlHCzYo-NKtlFEwaxHs7RT2rra-xp1QgwYDCOJOnurbf5qzBiWTLkFXsLkZm39h9/s641/brasatoalladriano.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="641" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ujAZWWPpAPSsnRKgnTsDHNIPHwJvK5b7zsAIsb35Z_bwfhElaZkfEbQ88WjdcbnxajwOsLZfHVRJLlHCzYo-NKtlFEwaxHs7RT2rra-xp1QgwYDCOJOnurbf5qzBiWTLkFXsLkZm39h9/s320/brasatoalladriano.jpg" width="320" /></a></div> </span></div></div></div><div> </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>Lasagne alla Bolognese # ingredients and doses for 4/5 people - 300 gr of minced beef pulp</div><div>300 gr of minced pork -1 carrot - 1 stick of celery -1/2 onion - 1 l. of tomato puree -</div><div>1 glass of milk - a knob of butter - extra virgin olive oil - Salt to taste. - pepper as needed - nutmeg</div><div>grated cheese - For the bechamel: >> 50 gr of butter -50 gr made with flour - 500 ml of milk -</div><div>1 pinch of salt - 1 pinch dionee nutmeg. Pasta: > I used about 300 gr. of rough and porous egg pasta sheets, commercially available. METHOD-Chop the onion, celery and carrots and fry with oil and butter in a large saucepan .Add the meat that will have to brown, then blend with the white wine.</div><div>Once evaporated, add the tomato puree, season with salt and pepper and grate the nutmeg.</div><div>The glass of milk will serve to dampen the acidity of the tomato and to make the sauce not very "red".</div><div>Let it cook for a couple of hours.Meanwhile, prepare the béchamel by melting the butter in a saucepan to which you will add the flour, taking care to avoid the formation of lumps; then slowly add the milk. Cook until the sauce becomes thick, adding salt and nutmeg.Finally, all that remains is to assemble the ingredients. Then take a rectangular pan in which you will first place the ragù, followed by the pasta, again the sauce, then a layer of béchamel and grated cheese. Continue with this sequence until you run out of ingredients. Bake for about half an hour at 180°.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVf9FmvJWwyYrA4nL0atS5mne5LegaUTwoDNl19qcGl1SRG3vbsyeWbnTxvKTl5Sj-i8Lp3Tsmr_u1ylwxHLj9cyvYeRYcVTYeoN3WTyz0ihgLNp5M2pc9t3DKS4wj3opa9ATRh1gk-j9AWMKHeQAF5KDbVvmlSCVt0cXEZLHl2KikSV4qN5VvRylyFKA/s1787/IMG_E3797%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1787" data-original-width="1044" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVf9FmvJWwyYrA4nL0atS5mne5LegaUTwoDNl19qcGl1SRG3vbsyeWbnTxvKTl5Sj-i8Lp3Tsmr_u1ylwxHLj9cyvYeRYcVTYeoN3WTyz0ihgLNp5M2pc9t3DKS4wj3opa9ATRh1gk-j9AWMKHeQAF5KDbVvmlSCVt0cXEZLHl2KikSV4qN5VvRylyFKA/w234-h400/IMG_E3797%5B1%5D.JPG" width="234" /></a></div><br /> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglG_oxhNGn8ibR6_QDIt0Wx4uXiRZScoHVimvbYagyUPwXZH0JYI_FJG0Syr2L_Dhcdu_DHYSKYyOKapsktWZtaaEanOpuDDdGMomklyipz6_ar4W_ytdVR5k9BYn-JumISulTiZjvtxUi74ZNU4UmoRvG8XuUgBrC6fKFi6uFN-Nf7t3jLz_6fGN7066D/s1281/phonto%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1190" data-original-width="1281" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglG_oxhNGn8ibR6_QDIt0Wx4uXiRZScoHVimvbYagyUPwXZH0JYI_FJG0Syr2L_Dhcdu_DHYSKYyOKapsktWZtaaEanOpuDDdGMomklyipz6_ar4W_ytdVR5k9BYn-JumISulTiZjvtxUi74ZNU4UmoRvG8XuUgBrC6fKFi6uFN-Nf7t3jLz_6fGN7066D/w400-h371/phonto%20(2).jpg" width="400" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div>***</div></div><div><div> Aubergines # ingredients and doses -500 gr of aubergines -</div><div>-300 gr of cherry tomatoes -6/7 fresh basil leaves --salt --pepper -</div><div>-oregano -abundant olive oil -Cooking: 10 minutes of frying for the aubergines +5 minutes for the cherry tomatoes + about 10 minutes for the complete preparation.METHOD- wash and cut the aubergines into cubes (not too small), sprinkle with salt and leave them to rest for 30 minutes. After this time, rinse and dry the cubes. Heat a large frying pan with plenty of olive oil and fry the aubergines in it for the indicated time, turning them occasionally. Drain and place on absorbent paper to remove the excess oil. Wash and cut the cherry tomatoes in half and add them to the frying pan of the aubergines together with a clove of garlic and the basil leaves broken up with your hands; salt, pepper, perfume with the oregano and cook for five minutes. At this point add the fried aubergines, mix well and continue cooking for another ten minutes.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUa2mYQ57laumuA8q0YWdnthXKDv-OqX-kl1rGnu65OFhuNSY3ZGedKFCCQunul0VA7d_Ap4RdWOBEViqVj4lr0Ssvatn1xEseu2AB5331EKJLVSOQf7EoKJfEiixv5oKxcSJ-rhg-oUjGwOii4BM6JyGBZDvQrXPKxG5kVSaW_6n0KtC5yRXyrivdls/s1772/IMG_E3796%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1772" data-original-width="1069" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUa2mYQ57laumuA8q0YWdnthXKDv-OqX-kl1rGnu65OFhuNSY3ZGedKFCCQunul0VA7d_Ap4RdWOBEViqVj4lr0Ssvatn1xEseu2AB5331EKJLVSOQf7EoKJfEiixv5oKxcSJ-rhg-oUjGwOii4BM6JyGBZDvQrXPKxG5kVSaW_6n0KtC5yRXyrivdls/w241-h400/IMG_E3796%5B1%5D.JPG" width="241" /></a></div><br /><br /></div></div><div>****</div><div>Capitone all'arancia # Ingredients and doses: 1 1 kg eel -2/3 oranges - 2/3 onion - -1 clove of garlic -30 g sultanas -flour -1,5 dl marsala -olive oil -salt -pepper .METHOD - Peel and clean the fish, wash it and cut it into cubes. Marinate the eel for 1 hour in a mixture of marsala and orange juice; turn it from time to time. Sauté chopped garlic and onion in oil; add the eel, which you have drained and floured. After browning the fish, drain and sprinkle with salt and pepper. Cook the eel again with the sultanas softened in warm water and the marinade sauce. Let it cook for 30 minutes, stirring well until the sauce becomes thick. Then place the fish in a tray and cover it with the sauce, garnishing with the remaining orange cut into slices.</div><div><br /></div><div><div class="separator" style="background-color: white; clear: both; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 20px; font-weight: 700; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ndsievlumA5LWVA4IvjGEPXF6uOTd55x92mPoUmLJLdK0dhTE6W90SROZ5yC3wJNcWkeT6F7cTss8-NlCOxhURJ3DiwRyGunuR-0uXsiz6C7ZCRjOWNoQWfkibbN2YDjS3vvEheWcCnQ/s1800/IMG_2234%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ndsievlumA5LWVA4IvjGEPXF6uOTd55x92mPoUmLJLdK0dhTE6W90SROZ5yC3wJNcWkeT6F7cTss8-NlCOxhURJ3DiwRyGunuR-0uXsiz6C7ZCRjOWNoQWfkibbN2YDjS3vvEheWcCnQ/w268-h400/IMG_2234%255B1%255D.JPG" width="268" /></a></div></div><div><br /></div><div><br /></div><div> </div><div> *******</div><div><div class="h-4 strong" id="zlrecipe-instructions" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 1.25em; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-weight: bold; line-height: 1.2em; margin: 1em 0px; padding: 0px; vertical-align: baseline;"><div class="h-4 strong" id="zlrecipe-instructions" style="-webkit-text-stroke-width: 0px; border: 0px none; box-sizing: border-box; font-size: 1.25em; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.2em; margin: 1em 0px; padding: 0px; vertical-align: baseline;">Seafood vol-au-vents # Ingredients and servings for 4/6 people: mussels already shelled, 1 tin of frozen langoustines, 1 bag of frozen scallops, 200 gr champignon mushrooms, 125 g butter, 50 gr flour, 50 cl milk, 1 pinch of nutmeg, 6 ready-made vol-au-vents, 1 egg yolk, 100 gr fresh cream, salt, pepper Preparation time: 10 minutes Cooking time: 45 minutes. METHOD- Thaw the seafood (the frozen ones), drain and pat dry with kitchen paper. Wash the mushrooms and cut them into strips and fry them in a pan with 25 g butter for 10 minutes.Prepare a béchamel sauce with 50 g butter, flour and milk.Add salt and pepper and nutmeg.Cut the scallops into two or three pieces, then fry them in 50 g butter with the langoustines for 8 minutes.<span style="font-size: 1.25em;">With 3 minutes to go, add the mussels and finish cooking.</span><span style="font-size: 1.25em;">Heat the vol-au -vents in the oven for 10 minutes, then pour in the mushrooms previously mixed with the seafood and the béchamel sauce and heat for a further 3 minutes. Separately, beat the egg yolk with the cream.</span><span style="font-size: 1.25em;">Pour the cream over the filled vol-au-vents, keeping them warm, off the heat, until serving.</span></div><div class="h-4 strong" id="zlrecipe-instructions" style="-webkit-text-stroke-width: 0px; border: 0px none; box-sizing: border-box; font-size: 1.25em; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.2em; margin: 1em 0px; padding: 0px; vertical-align: baseline;">********* consil du chefAdrianoMennillo _ I always use these ingredients of mine: 12 vol-au-vents (ready-made) -1.2 kg clams-1 clove of garlic-1/2 chilli pepper- chopped parsley-dried white wine-1 tablespoon of pengrattato- extra virgin olive oil-salt.</div></div><div class="h-4 strong" id="zlrecipe-instructions" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 1.25em; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-weight: bold; line-height: 1.2em; margin: 1em 0px; padding: 0px; vertical-align: baseline;"><span face="Raleway, "Lucida Sans", "Lucida Grande", "Lucida Sans Unicode", Verdana, Arial, Helvetica, sans-serif" itemprop="recipeInstructions" style="box-sizing: border-box;"><span style="color: red;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iRwoi28ZGJmFS5cJUqH5Zx2wfII-S8uvFDeCMfoK5ZmwFXcDFD5ogH9mBRkq27lx_vvLc_6wgnTWTm4MOxYHgbwcJn2eirqmQl2Ssbb72xnVUHwpYYQ2azn_TRsTaM3o6v4WriOyPqYw/s1800/PBON0034%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="996" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iRwoi28ZGJmFS5cJUqH5Zx2wfII-S8uvFDeCMfoK5ZmwFXcDFD5ogH9mBRkq27lx_vvLc_6wgnTWTm4MOxYHgbwcJn2eirqmQl2Ssbb72xnVUHwpYYQ2azn_TRsTaM3o6v4WriOyPqYw/w221-h400/PBON0034%255B1%255D.JPG" width="221" /></a></div><br /></span></span></div></div><div class="h-4 strong" id="zlrecipe-instructions" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 1.25em; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-weight: bold; line-height: 1.2em; margin: 1em 0px; padding: 0px; vertical-align: baseline;"><span face="Raleway, "Lucida Sans", "Lucida Grande", "Lucida Sans Unicode", Verdana, Arial, Helvetica, sans-serif" itemprop="recipeInstructions" style="box-sizing: border-box;"><span style="color: red;"><div class="h-4 strong" id="zlrecipe-instructions" style="-webkit-text-stroke-width: 0px; border: 0px none; box-sizing: border-box; color: #6d6d6d; font-size: 1.25em; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.2em; margin: 1em 0px; padding: 0px; vertical-align: baseline;">Linguine with grouper _ ingredients and servings for 3/4 persons -<span style="font-size: 1.25em;">350 gr linguine(<i>or spaghetti)</i> - 1/2 kg grouper - 1/2 kg red tomatoes - 1 onion - 2 cloves of garlic - 1 small glass of gin - parsley to taste - chilli powder to taste - salt - extra virgin olive oil -METHOD- Slice the onion and fry it together with the garlic in a pan with 3 tablespoons of oil. Cut the grouper into chunks and add it to the fry, pour in the gin and let it evaporate. Add the tomatoes (diced) + the chilli, cook for 10/12 minutes, lastly season with salt. Boil the linguine, drain when al dente, then toss in the pan with the sauce, add chopped parsley and serve.</span></div><div class="h-4 strong" id="zlrecipe-instructions" style="-webkit-text-stroke-width: 0px; border: 0px none; box-sizing: border-box; color: #6d6d6d; font-size: 1.25em; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.2em; margin: 1em 0px; padding: 0px; vertical-align: baseline;">************* consil du chefAdrianoMennillo _ or these ingredients: linguine or spaghetti - grouper - ripe tomatoes-1 courgette-1 spring onion- celery-2 teaspoons of pistachios-1 clove of garlic-parsley-pepper, gin, extra virgin olive oil, salt.</div></span></span></div><div><br /></div><div>++++</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vzN1N4bWsTHHeOoZZt7ISgxXzjIInRMvc4t_Asake2qDkoaDT1xwFzo-7o11MK5zef2SAMY_VsWW28hVELYkdXzWFZ7hBBuDJEruvYUfmvIAbpB6p9ll2oeWfuZtdouSoeGopxhCD8DiCocGuQp1cQ1sAn9F1BUGkLPFj-fvqRd1nV-kv9FaJYBacZc/s345/rosa55.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="328" data-original-width="345" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vzN1N4bWsTHHeOoZZt7ISgxXzjIInRMvc4t_Asake2qDkoaDT1xwFzo-7o11MK5zef2SAMY_VsWW28hVELYkdXzWFZ7hBBuDJEruvYUfmvIAbpB6p9ll2oeWfuZtdouSoeGopxhCD8DiCocGuQp1cQ1sAn9F1BUGkLPFj-fvqRd1nV-kv9FaJYBacZc/s320/rosa55.jpg" width="320" /></a></div><br /><div>my Rosa ></div><div><br /></div><div> *** my military 1972 - ROMA </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZhuZDLgrPNAEPGkMuWX5fTtiKJmfTgZL_Zjms3YPmKSpVgG-US7fYUDTioUlBFgDNB0TctZKsJeUDV9eVRdOXKO8Ppks7DoJcwON828AczFjVyViExTJb0VqP65A3lgPNVHPX1rc8XsxfaF5RPtLS7TVgNEjMlXKTyuBMMxkmUrf1n9MWCzGA6dgbTc/s320/iomilitare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="238" data-original-width="320" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZhuZDLgrPNAEPGkMuWX5fTtiKJmfTgZL_Zjms3YPmKSpVgG-US7fYUDTioUlBFgDNB0TctZKsJeUDV9eVRdOXKO8Ppks7DoJcwON828AczFjVyViExTJb0VqP65A3lgPNVHPX1rc8XsxfaF5RPtLS7TVgNEjMlXKTyuBMMxkmUrf1n9MWCzGA6dgbTc/s1600/iomilitare.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>***</div><div>Scallops with quinoa # ingredients and servings for 4 people : 8 /10 prawn tails , 4 scallops nuts , 100 gr quinoa , 20 gr fresh ginger , 1 celery stalk , 1 carrot , 1/2 onion , 2 sheets of wantan paste , cardamom , salt flowers , extra-virgin olive oil , salt and pepper . METHOD - Soak the quinoa for 1 hour in lightly salted celery , carrot and onion with a little extra oil , bring to the boil and simmer for 20 minutes , when the quinoa is cooked , turn off the heat and let it rest in its cooking water . Cut the scallops in half and form 4 skewers, alternating them with the shrimps without the intestinal thread, then brown the skewers in a non-stick frying pan with a little oil, season with salt and pepper. Drain the quinoa, then season with salt and pepper, oil and chopped ginger, cut the wantan pasta sheets in half, forming triangles, sprinkle with cardamom and bake them in the oven at 170 degrees until golden and crispy, Finally, place the lukewarm quinoa salad with the fish skewer in the centre of each plate and dress with extra virgin olive oil, complete with a few grains of flor de sal and finish with the crispy cardamom leaves.</div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxP36xAYbHTVW2t8d_r8wiUskkTnrGLqXbHqc5zluVYlK-TGRtRYN7LM4mWyBwIgMUhyxLgfE_p7RzNvMRz2trRAXlm0sQ0ESqjEfQLVlndDYNX0dh8vgxX4p5f6OLy_Pg6JEpKxfKRn9/s1106/AUGB7088%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="985" data-original-width="1106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxP36xAYbHTVW2t8d_r8wiUskkTnrGLqXbHqc5zluVYlK-TGRtRYN7LM4mWyBwIgMUhyxLgfE_p7RzNvMRz2trRAXlm0sQ0ESqjEfQLVlndDYNX0dh8vgxX4p5f6OLy_Pg6JEpKxfKRn9/s320/AUGB7088%255B1%255D.JPG" width="320" /></a></div> </div><div><br /></div><div><br /></div><div><br /></div><div>** </div><div><div>Risotto with 4 mixed cheeses # ingredienti e dosi per 2/3 persone - 320 gr of Carnaroli rice -</div><div>- 150 gr of raspadura- 100 gr of fresh cheese- 200 gr of sweet gorgonzola- 100 gr of Piedmontese toma</div><div>- 2 slices of caciocavallo- 50 gr of grated cheese- 150 gr of shelled walnuts- 30 gr of butter- vegetable broth- Bay leaves- burnet leaves- salt and white pepper .METHOD-In a hot frying pan, melt 2 slices of caciocavallo and let it brown on both sides. In a saucepan, toast the shelled walnuts with a knob of butter. Add the rice and let it toast again. Pour in the vegetable broth and bring to the boil. At the end of cooking, stir in the grated cheese, the fresh spreadable cheese, the diced Piedmontese toma, the pan-grilled caciocavallo. Mix and serve with the flaked raspadura, gorgonzola and burnet on top.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA172RW2BtnYBrCooznk-mr6MWM0hv2134cudtGvHcB1WIW-sn7QV51Ll55gYPUP7byaih0XtfcSoHdBj1xsjH1DYq1JWxuUy4cwA81Otre_xt7NapzTgpdRZbSX0s6Kz6YKLghT6rulwvnRepU2BkUH3oV_erDuOOvdedkf0bhN7qTVuBiketQ5874KA/s1624/IMG_E3798%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1624" data-original-width="1028" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA172RW2BtnYBrCooznk-mr6MWM0hv2134cudtGvHcB1WIW-sn7QV51Ll55gYPUP7byaih0XtfcSoHdBj1xsjH1DYq1JWxuUy4cwA81Otre_xt7NapzTgpdRZbSX0s6Kz6YKLghT6rulwvnRepU2BkUH3oV_erDuOOvdedkf0bhN7qTVuBiketQ5874KA/w254-h400/IMG_E3798%5B1%5D.JPG" width="254" /></a></div><br /> *****</div><div><br /></div><div>********</div></div><div><div>Pasta alla wodka # ingredients and servings -400 gr penne -1 onion -3 garlic cloves -</div><div>A teaspoon of brown sugar -Salt and pepper -600 gr peeled tomatoes -300 gr of prawn tails -</div><div>200 ml fresh cream -½ glass of vodka -chilli -parsley -Salt and pepper -Olive oil - METHOD</div><div>Fry the onion, garlic and chilli in a frying pan until golden brown, then add the peeled tomatoes. Adjust the salt, pepper and sugar and cook with the lid on for about 10 minutes. </div><div>When the cooking is finished, blend the mixture with an immersion blender until you obtain a smooth, orange-coloured sauce. Cut the shrimp tails in half lengthwise into two thin slices and fry them in an oiled frying pan for about 30 seconds.In the pan with the prawns, add half a glass of vodka and let it evaporate. Stir the tomato sauce into the pan, dilute with cream and let the mixture thicken for 2/3 minutes. In the meantime, cook the penne in plenty of salted water and drain, then sauté for a few minutes in the pan with the previously prepared sauce. Once the pasta is cooked, season it with plenty of chopped parsley, salt, pepper and chilli pepper to taste.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCoA6Wqp7Kmq99XEbbXn1OyE8ngCCON74tlxCXuU0CRbsmvz_9ZLCLuVVtvZhzmhH4VhNh2QhUIw3l3o2z_NnPvI1sZRDoJZLggOjTR5EX1DGfjRVUK98zRZkaisZikawTQQd5_JCUqdbqnLLvRzLhZ1JnK8zNGCa1_QjXuvy5eWS4oJzpvKrKklEa8c/s1747/IMG_E3803%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1747" data-original-width="1044" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCoA6Wqp7Kmq99XEbbXn1OyE8ngCCON74tlxCXuU0CRbsmvz_9ZLCLuVVtvZhzmhH4VhNh2QhUIw3l3o2z_NnPvI1sZRDoJZLggOjTR5EX1DGfjRVUK98zRZkaisZikawTQQd5_JCUqdbqnLLvRzLhZ1JnK8zNGCa1_QjXuvy5eWS4oJzpvKrKklEa8c/w239-h400/IMG_E3803%5B1%5D.JPG" width="239" /></a></div><br /><br /></div></div><div><br /></div><div> ***</div><div><span style="background-color: white; color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px;">Bun bo gio heo ( Vietnam )#ingredienti e dosi> – 1 kg pork leg – 1kg beef - – 2 kg pork or beef bone– 1.5kg vermicelli noodles– 40 stalks lemon grass– 10 chillies, fresh– 1 bunch perilla– 1 bunch cockscomb mint– 1 bunch of Asian basil– 200 gr green bean sprout– 100 gr dried spring onion– 200 gr green onion– 200 gr banana flowers, thinly sliced– lime, sugar, salt, fish sauce, garlic, dried tamarind,bamboo shoots, shrimp sauce, dried chilli powder.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Arial" style="-webkit-tap-highlight-color: transparent; box-sizing: border-box; color: #333333; font-size: 14px; font-weight: 700; margin: 0px; padding: 0px; text-align: justify; zoom: 1;">To prepare:</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Arial" style="background-color: white; color: #333333; font-size: 14px; text-align: justify;">– Soak pork in salt, roll and tie with bamboo.– Slice beef and place with pork and bone in water – bring to boil and strain.– Crunch lemon grass and crush white stalks.– Wash banana flowers and thinly slice, then soak in water with dash of lime for 15 minutes.– Wash chilli, sprouts and onion, then thinly chop onion.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Arial" style="-webkit-tap-highlight-color: transparent; box-sizing: border-box; color: #333333; font-size: 14px; font-weight: 700; margin: 0px; padding: 0px; text-align: justify; zoom: 1;">>>>>To cook:</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Arial" style="background-color: white; color: #333333; font-size: 14px; text-align: justify;"> Bring to boil five litres of water, add lemon grass, chilli, beef, and pork and return to the boil. Remove and allow to marinate for 90 minutes, then simmer in open pot after setting aside meat.Flavour with fried onion, chilli powder.Then mix fish sauce, sugar, lime juice, and crushed garlic to make serving sauce.The dish is also usually served with shrimp sauce added with lime juice and fresh chilli.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Arial" style="-webkit-tap-highlight-color: transparent; box-sizing: border-box; color: #333333; font-size: 14px; font-weight: 700; margin: 0px; padding: 0px; text-align: justify; zoom: 1;">>>>>>To serve:</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Arial" style="background-color: white; color: #333333; font-size: 14px; text-align: justify;">Thinly chop beef. Untie pork from bamboo slats and slice. Serve with chopped onions and cover with stoc .</span><div class="separator" style="background-color: white; clear: both; color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdL4Sg77z-4p4aaNIUCnK-Mh72SYmaj4nIjlpxafq65xd9qKLJUNoJa8hhyO4k3EIMD6MB_8iWLPkLR4BCKvwPRFi4ZRCNqh5AAvwG7yXEpW2OAc9Jnzv86yIIOIjz4lmXimGcNTJ_AViM/s1167/IMG_E0163%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1167" data-original-width="836" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdL4Sg77z-4p4aaNIUCnK-Mh72SYmaj4nIjlpxafq65xd9qKLJUNoJa8hhyO4k3EIMD6MB_8iWLPkLR4BCKvwPRFi4ZRCNqh5AAvwG7yXEpW2OAc9Jnzv86yIIOIjz4lmXimGcNTJ_AViM/s320/IMG_E0163%255B1%255D.JPG" width="229" /></a></div></div><div><br /></div><div><br /></div><div>****</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div> </div><div><br /></div><div><div class="separator" style="clear: both; color: #333333; font-family: "Pontano Sans", Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrV5c3_s0tbQY-pFaynEmyZw3QJo-mL6sIC6rebmGOKlaJxmYhB4E0tbf68vZu3jgoSo-MmjeTSt8OXmwlrj_qJAajF0rQCPdCkEVJwYyl-PiTIX-hdecPbX2zG9uk3QPJNWWGsysgi5zR-_nerUbZhP8u1fWkCBGV-_EyP6kwu28cPGJIjS9q5tAXdg/s1506/BFCD4037%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1506" data-original-width="1013" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrV5c3_s0tbQY-pFaynEmyZw3QJo-mL6sIC6rebmGOKlaJxmYhB4E0tbf68vZu3jgoSo-MmjeTSt8OXmwlrj_qJAajF0rQCPdCkEVJwYyl-PiTIX-hdecPbX2zG9uk3QPJNWWGsysgi5zR-_nerUbZhP8u1fWkCBGV-_EyP6kwu28cPGJIjS9q5tAXdg/s320/BFCD4037%5B1%5D.JPG" width="215" /></a></div><br style="color: #333333; font-family: "Pontano Sans", Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px;" /><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="background-color: white; color: #333333; font-size: 15px; letter-spacing: 0.5px;"> Pizza Escarola ( Napoli ) # Ingredienti e dosi ;;</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;">1.500 gr packets of Jus-Rol puff pastry (or easily<span> </span><a href="http://veganlovlie.com/oil-based-vegan-shortcrust-pastry/" rel="noopener noreferrer" style="box-sizing: border-box; color: #fb6a4a; text-decoration-line: none; transition: all 0.1s ease-in-out 0s;" target="_blank"><span style="color: black;">make ypur ow</span></a><span style="color: black;">n </span>using olive oil and/or coconut oil) -</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;"> 800 gr escarole (see note above) or Swiss chard, roughly chopped, including stems -</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;"> 100 gr Gaeta olives preferably or Kalamata, pitted and roughly chopped -</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;"> 3 garlic cloves, smashed</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;"> -50 gr sultanas/raisins, soaked in warm water</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;"> -30 gr salted capers, rinsed</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;">-30 gr pine nuts, toasted</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;">-2 sheets nori, thinly sliced</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;">-1 Tablespoon tamari or dark soy sauce</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;"> -1/4 teaspoon salt if necessary</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;">-1 Tablespoon olive oil (scant)</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;"> -soy milk for glaze (optional) .FATE COSI ></span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; letter-spacing: 0.5px;"> Pre-heat the oven to 200C (or 180C if fan assisted).</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; letter-spacing: 0.5px;">Soak <span style="box-sizing: border-box; line-height: 1.5;">the sultanas in a bit of warm water and set aside for a few minutes until they are puffy and soft.</span></span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; letter-spacing: 0.5px;"><span style="box-sizing: border-box; line-height: 1.5;">E</span>nsure that your vegetables are washed and very clean. Escarole can be very sandy.</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; letter-spacing: 0.5px;">Use a 9-inch (23cm) pie dish. Line the dish with parchment/baking paper and arrange the bottom of the pie crust carefully in the dish. You will need to blind bake the bottom crust (not the top). I like to prick the crust all over with a fork and use the beans method (see<span> </span><i>HERE</i><span> </span>for a helpful guide). After blind-baking, take out of the oven and set aside while you prepare the filling.</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; letter-spacing: 0.5px;">Heat oil in a large, lidded saucepan on medium heat. Add the garlic and cook until slightly golden. Then add the olives, nori and tamari and cook until the nori has wilted thoroughly. If you need to, add a tiny bit of water or more oil if that’s more your thing. Now add the escarole, mix and cover with a lid until the escarole has wilted. It will fill up your saucepan. Once you have room to manoeuvre in the saucepan, add the sultanas, capers and pine nuts, mix well and cook for five minutes or until all the ingredients are well mixed (see photo below). You may need to lower the heat, depending on your cooker, to avoid burning. Taste for seasoning and add salt if necessary. Remove and discard the garlic.</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; letter-spacing: 0.5px;">Once it’s all cooked through, take off the heat and set aside to cool. Before it can go into to the pie shell, it should be cool to the touch, but can be tepid.</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; letter-spacing: 0.5px;">Put the filling into the crust (see photo below) and cover the pie with the pie top.</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: black; font-size: 15px; letter-spacing: 0.5px;">Place in oven and cook for approximately 30-40 minutes depending on your oven. This is what is looks like fresh out of the oven.Let it cool on a cooling rack before serving warm or cold. The pizza di scarola keeps well for a few days and is even better the next day, cold! You may serve it as a starter if you cut it up into squares, or a side dish, or a snack or as the main event with a side salad. It’s whatever you want, really.</span></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_-QeCCgIyvA" width="320" youtube-src-id="_-QeCCgIyvA"></iframe></div><br /><div><br /></div><div><br /></div><div><br /></div><div><div style="border-radius: 0px; box-sizing: border-box; margin: 0px 0px 10px; text-indent: -24px;">TeTette delle Monache (Puglia ) # ingredients and doses -100 gr granulated sugar - 10 eggs - 200 gr cake flourFor the chantilly cream: 2 egg yolks -180 ml fresh cream - 50 gr granulated sugar -2 egg yolks -15 gr flour 00 . The zest of an organic lemon (or, if desired, half a vanilla pod)-250 ml whole milk.METHOD- Whip the egg yolks with 90 gr sugar for 15/20 minutes with an electric mixer, gradually add the sifted flour, mixing well with a spatula. Whip the egg whites very stiffly with 10 g sugar adding the juice of half a lemon a little at a time, add two tablespoons of the whipped egg whites to the yolks and mix, after which pour the yolks into the egg whites and mix very gently from top to bottom, pour the mixture into a pastry bag with a wide, smooth nozzle and form circles on a baking sheet , leaving the traditional tip.Bake in a static oven already hot at 180 degrees for about 15/20 minutes, they should turn a nice golden color. Keep the oven, static, a little ajar so the moisture comes out.After cooked turn off and let cool in the oven.Prepare the Chantilly cream: pour the milk into a saucepan along with the lemon zest and bring it to the boiling point. In a second saucepan, work the egg yolks with the caster sugar with a whisk. Add the sifted flour and continue stirring until combined. Pour in, slowly and in several batches, the hot milk, always stirring. Bring it back to the heat and continue stirring until the cream has thickened. Transfer to a bowl and cover with plastic wrap. Let the custard cool; In a bowl, whip the cream with electric whips or a planetary mixer. Add the sifted powdered sugar, stirring from the bottom to the top so the cream does not come apart; When the custard is completely cold, add the whipped cream and whisk the two creams together until frothy, smooth and homogeneous.Here is your Chantilly cream ready! We take a pastry syringe and fill from the bottom side, lay on the paper ramekins and sprinkle with powdered sugar; If you like, there is also the ricotta filling, with 500 gr of ricotta and 150 gr of sugar, you sift the ricotta , it should become nice and smooth, add the sugar and mix well, then again, with the syringe, fill the sighs, let them rest a little before serving.</div><div class="separator" style="clear: both; text-align: center; text-indent: -24px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcvIZIHLKpzs3zW08iLshq6NXcEAp_yfj1iSTY90iNbKVx-9zwroxKcxiSHPuosUE1Q0-HU5-LKMHixA0s_3zM69VOVREfaLTbZiHw5R6S4CPSzqXVNeKVMSjj4iXUbzFe6ofVbf0OzoNwt-gGGC_637ssqOpYGmXwbYhyt7YC1IjaSdawnrUXgTpYQ/s1683/QFZD6776%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1683" data-original-width="1660" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcvIZIHLKpzs3zW08iLshq6NXcEAp_yfj1iSTY90iNbKVx-9zwroxKcxiSHPuosUE1Q0-HU5-LKMHixA0s_3zM69VOVREfaLTbZiHw5R6S4CPSzqXVNeKVMSjj4iXUbzFe6ofVbf0OzoNwt-gGGC_637ssqOpYGmXwbYhyt7YC1IjaSdawnrUXgTpYQ/s320/QFZD6776%5B1%5D.JPG" width="316" /></a></div></div><div><br /></div><div> </div><div>Roast veal in the oven (stuffed) # ingredients and doses _800 gr of veal rump open like a book - 80 gr of speck - 40 gr of dried porcini mushrooms -40 gr of toasted shelled walnuts -1 tablespoon of breadcrumbs -1 tablespoon of Parmesan cheese grated -1 glass of dry white wine -1 glass of dry Marsala -fresh thyme -1 shallot - olive oil -20 gr of butter - 1 tablespoon of flour -1 bay leaf - 2 cloves of garlic -fresh sage - salt - pepper - METHOD-Put the mushrooms to soak in a container with warm water and leave them there for 30 minutes. After this time, squeeze them very well and chop them finely. Sauté the chopped shallots in the oil in a non-stick pan, add the dried mushrooms and cook them until the cooking liquid is dry, season with salt and pepper. Leave to cool. In the mixer, chop the mushrooms cooked at room temperature with the Parmesan cheese, the breadcrumbs, plenty of thyme and the toasted walnuts. Season with salt and pepper, calculating that the speck is also included in the roast filling. Spread the meat on a cutting board and place the speck slices inside so as to cover it completely. Also add the prepared filling and level it well with your hands, leaving a couple of centimeters from the edges. Roll up and tie tightly with kitchen string. Rub the meat with salt and pepper. Start cooking: brown the roast in a saucepan with 3 tablespoons of oil and the butter. Turn it with two wooden spoons so that you never pierce it, otherwise the meat juices will leak out and the roast will have a stringy texture. When the surface of the meat is well browned (not white, golden) blend with the white wine and Marsala. Let it evaporate over high heat and add the cloves of garlic, bay leaf and sage. Lower the heat and cover with the lid to seal. Cook for about 1 hour or in any case until a core temperature of 75° is reached inside the roast, which can be measured with a kitchen thermometer. Last phase (see my photo) set the whole roast aside before serving , in its cooking liquid ) add a little flour , turn up the heat and stir with a whisk to bind the sauce, then pass it through a sieve and add it to the slices of veal .Let the roast rest for 10 minutes, then cut into slices and serve, adding the cooking juices.</div><div><br /><div class="separator" style="background-color: white; clear: both; color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQVcnsSm5OQjBalZG6WVkXXi5kMF72sWM-N5hxwb7Z4qKlV2SxjKE5C7mRe5sxH8c_NbVnuCOs1G-RYfe9YfPSap2CXFKeXjoYGAxzmrycNfig21i4Qsdq0GPq9vI3Vlqt9095u4U_WcFkJogeSCd--I8Tm-_p4PhkXAdVzDH_ZlscCx1qVIej-MTBA/s1425/IGJHE6348%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1425" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQVcnsSm5OQjBalZG6WVkXXi5kMF72sWM-N5hxwb7Z4qKlV2SxjKE5C7mRe5sxH8c_NbVnuCOs1G-RYfe9YfPSap2CXFKeXjoYGAxzmrycNfig21i4Qsdq0GPq9vI3Vlqt9095u4U_WcFkJogeSCd--I8Tm-_p4PhkXAdVzDH_ZlscCx1qVIej-MTBA/s320/IGJHE6348%5B1%5D.JPG" width="320" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqtjRZAlRIQbt6dGvoIH1R0zNlkZanB-7L_ARJG7J1RPj27QqjNdPyOAEKrATR_np4UGs7QXXu3ndfI2y4Vww2kryoAh2MlXJ67kmbnSXIrxmwi6TssqndbEyzGf7f79uNSyjTk2fdUB5/s1600/laigueglia+101.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqtjRZAlRIQbt6dGvoIH1R0zNlkZanB-7L_ARJG7J1RPj27QqjNdPyOAEKrATR_np4UGs7QXXu3ndfI2y4Vww2kryoAh2MlXJ67kmbnSXIrxmwi6TssqndbEyzGf7f79uNSyjTk2fdUB5/s400/laigueglia+101.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span id="result_box" lang="en"><span class="hps">photo by</span> <span class="hps">adrianomennillo agosto 2013 </span><span> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span id="result_box" lang="en"><span> (<span style="color: blue;">1</span></span><span>)</span> <span class="hps">to</span> <span class="hps">Colla </span> <span class="hps">Micheri</span> - Medioval Village ,</span></div><div class="separator" style="clear: both; text-align: center;"><span id="result_box" lang="en">( <span style="color: blue;">2 </span>) <span class="hps">Laigueglia</span><b><span style="color: red;"> >> </span></b> <span class="hps">Rosa is</span> <span class="hps">already</span> <span class="hps">nice</span> <span class="hps">when</span> <span class="hps">you can</span> <span class="hps">walk</span> <span class="hps">on foot</span> <span class="hps">is beautiful</span> <span class="hps">_</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1Y50Pszd6lsfqnY06JZde-cF0o4ncofJMj-mbN5URaT0GVpa-auEm5tTkLF_LcpWXkn0YBGcwxfZUAqkOxX97hmM_expIt8MrxRWl4p6_IcCY9bH_tSAfRqIJlw8Ig_1VWW1X-_zr8MM/s1600/laigueglia+005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1Y50Pszd6lsfqnY06JZde-cF0o4ncofJMj-mbN5URaT0GVpa-auEm5tTkLF_LcpWXkn0YBGcwxfZUAqkOxX97hmM_expIt8MrxRWl4p6_IcCY9bH_tSAfRqIJlw8Ig_1VWW1X-_zr8MM/s320/laigueglia+005.jpg" width="240" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div><div>Calamari with peas # ingredients and doses - 1 kg of squid .1/2 shallot - 2 cloves of garlic - parsley -extra virgin olive oil -2 pieces of chilli pepper -salt -400 g of peas -½ glass of white wine dry - 300 g of tomato puree. METHOD-Clean the squid by detaching the tentacles and emptying the bags, remove the internal transparent bone, wash very well and cut into rings of about 1 cm while leaving the tentacles whole. Wash the parsley, the garlic and the shallot, finely chop everything and put the mince in a saucepan with the olive oil, fry gently for a couple of minutes, add the squid and the tentacles, the chilli pepper and fry for about 10 minutes, evaporate with the wine, add the tomato purée, the peas, the salt and a glass of hot water, cook for 25/30 minutes, until the sauce has reduced.</div><div>Switch off and serve hot with polenta or slices of toasted homemade bread.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSt5gCzCIUwOYVgmzfvAsRUCp0-Y32nMWbwAH4C3x34SnU8zFfOz_7iNmGbaYOzdPy_g3TBh5GBCZ23fgq6bp_Tmqym9MyQGL2_4OVNqoGK06jYICXPcTeXy-VcFHWTK8GjCWTFURiRmzkK7O95cdGaxmnFlPmbPS9iaXYxG-RwVYIaf4XXvmpwnffa9g/s1162/KAAM1464%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1162" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSt5gCzCIUwOYVgmzfvAsRUCp0-Y32nMWbwAH4C3x34SnU8zFfOz_7iNmGbaYOzdPy_g3TBh5GBCZ23fgq6bp_Tmqym9MyQGL2_4OVNqoGK06jYICXPcTeXy-VcFHWTK8GjCWTFURiRmzkK7O95cdGaxmnFlPmbPS9iaXYxG-RwVYIaf4XXvmpwnffa9g/s320/KAAM1464%5B1%5D.JPG" width="297" /></a></div><br /><br /></div></div><div><br /></div><div><br /></div><div> *******</div><div><h2><span style="color: red;">Spaghetti with Nero di Troia # ingredients and doses for 4 people ;; 450 g of spaghetti - 1 bay leaf - 2 glasses of Nero di Troia - - 1 liter and a half of vegetable broth (hot water to taste) - extra virgin olive oil - parsley or rocket - 1 garlic - 1 chilli pepper - salt _Method - In a large saucepan, brown the garlic in the oil. Meanwhile, boil the spaghetti in the broth for 1 minute, then throw them into the pan with the oil, brown for 1 minute and add the red Trojan wine, cook while stirring and adding the broth a little at a time (if necessary) the mixture too drya, add a little broth or water (like making a risotto) when cooked, add the chopped parsley or rocket.</span></h2><h2><span style="color: red;">***** consil du chef adrianomennillo> spaghetti should always be cooked for 1 or 2 minutes in broth or water, then with a fork, or drain them without throwing away the hot water, add the spaghetti to the pan and finish cooking according to the minutes indicated on the package.</span></h2><h2><span style="color: red;"> ********photo and recipe Neapolitan chef, Spaghetti with Troy black ink to adrianomennillo / 2016</span></h2><h2><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRODzoZVHNjwRuDLo8hsPAhMWnYq7ebuf84AiVdNfbA7MABm31GQmS8v6_WppybdyWC-YxhwVTV4UEjQF1yF0kLSnQcGErarPdxuYfUo_kHwAwslf_ce7ddSbsyy_YYYoOxtpHXxPKluC3/s400/spaghetti1.jpg" width="400" /></div></h2><br /></div><div><br /></div><div><br /></div><div><br /></div><div>****</div><div><br /></div><div>Tikka Chicken # Ingredients and servings : 2 skinless chicken breasts (or 4 thighs) - 2 tablespoons of plain yoghurt - 2 tablespoons of extra virgin olive oil -The juice of fresh lime or lemon -A small piece of fresh ginger -1 shallot -A small piece of parsley - 1 cup of tomato sauce -Half a cup of water - 1 tablespoon of cooking cream - Salt - 2 teaspoons of tikka masala spices. METHOD - Mix the spices in a small bowl.In a large bowl combine chicken, yoghurt, lime juice, garlic, ginger and about half of the spice mix you have just prepared and marinate in the fridge for at least an hour.Melt the clarified butter in a pan over medium-high heat; add the onion and cook, stirring occasionally, for about 5 minutes.Add the remaining spice mix, chopped tomatoes and water and bring the sauce to the boil. Reduce the heat, partially cover and simmer the sauce until it has thickened slightly, about 25 minutes.In the meantime, cook the chicken in the oven.Add the chicken to the sauce, cream, put the lid back on and cook for another 5 minutes.Remove the pan from the heat, stir in the chopped coriander (or parsley) and serve with basmati rice</div><div><span style="color: blue;"><i><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #777777; font-family: Raleway; font-size: 15px; font-style: normal; margin: 0px 0px 15px; outline: currentcolor none medium;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #777777; font-family: Raleway; font-size: 15px; font-style: normal; margin: 0px 0px 15px; outline: currentcolor none medium;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MTtF_n7cKNq_2KHyyS3jQE6iAYDUHUK9zPLcDWx3htTIze4z04kpukOJJy6JwHeQ1EaOdm5MUhsCgnuXBH4kcH_1rsG9sAGfRt5t35Q5ZxVYAzNK6VKCCCke7tO4-eegtMP62iFc_PTK/s1399/TXUI6709%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1399" data-original-width="1039" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MTtF_n7cKNq_2KHyyS3jQE6iAYDUHUK9zPLcDWx3htTIze4z04kpukOJJy6JwHeQ1EaOdm5MUhsCgnuXBH4kcH_1rsG9sAGfRt5t35Q5ZxVYAzNK6VKCCCke7tO4-eegtMP62iFc_PTK/s320/TXUI6709%255B1%255D.JPG" /></a></div><br /><br /></span></i></span><span style="color: blue;"><i><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #777777; font-family: Raleway; font-size: 15px; font-style: normal; margin: 0px 0px 15px; outline: currentcolor none medium;"> </p></span></i></span></div><div><br /></div><div>**</div><div><div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 10px 0px 10.5px;"><span face="roboto condensed, arial, helvetica, sans-serif"><span style="font-size: 13.2px;">Rendang # ingredients and servings #1 teaspoon salt - 1 teaspoon coriander seed powder - 1/4 teaspoon turmeric -1 small piece of coarsely chopped ginger - -4 cloves of garlic coarsely chopped -4 large scallions, net weight 150 gr - chili flakes to taste (1 1/2 tablespoons ) - peanut seed oil ( or coconut oil ) -800/900 gr beef - 2 sticks of lemongrass, white part only, not chopped - 4 leaves of kaffir lime -1 piece of sliced galangal -1 can of coconut milk -1 tablespoon of palm sugar or dark sugar -METHOD- Put the salt, coriander, turmeric, ginger, garlic, scallions and chili flakes in a mini blender and reduce to a smooth paste. Add the oil to a heavy-bottomed pot and brown the meat well, even several times. Transfer it to a bowl. Add the lemongrass, lime leaves and galangal and fry until fragrant and combine with the meat. Here I admit that I only put in the lemongrass. Definitely the dish lost! As I understand it though, it's the turmeric leaves that really characterize rendang and in this part of the world they are hard to find. Turn down the heat and fry and dry the dough without letting it burn, stirring constantly. This will take 10 to 15 minutes. Add the coconut milk and sugar, combine the meat with the other spices, cover, leaving a small gap and lower. Stir occasionally and cook for about 4 hours. By this time the gravy will have mostly evaporated. Uncover, raise the heat a little and stir, letting the remaining liquid evaporate. There will be oil left in the pot that will fry all the remaining solids and make the rendang more flavorful.The rendang is ready when there is no more gravy and the meat has turned a very dark color. A day's rest benefits this prepration greatly, so it is best to prepare it in advance. Serve with steamed rice.</span></span></div></div><div><br /></div><div class="separator" style="background-color: white; clear: both; color: #17283c; font-family: "roboto condensed", arial, helvetica, sans-serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFnKiw2490cM9aoiExSebtdMiyZD0l1gQqhA3raM0q6W6BMfuIKIAHBAdNESdUrV4xhauMdkYSfDFvGITA0XkVPOR1XHyB4jl3kTYK5vesrYIZkqGULeg6xUTI9Bw-XYhjNYqssLz-NW3O222-sDxwEKlNXwAlVzF8KncSshSV2ISwLPOA2hXMXD7RQ/s1465/IMG_E1548%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1465" data-original-width="1247" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFnKiw2490cM9aoiExSebtdMiyZD0l1gQqhA3raM0q6W6BMfuIKIAHBAdNESdUrV4xhauMdkYSfDFvGITA0XkVPOR1XHyB4jl3kTYK5vesrYIZkqGULeg6xUTI9Bw-XYhjNYqssLz-NW3O222-sDxwEKlNXwAlVzF8KncSshSV2ISwLPOA2hXMXD7RQ/s320/IMG_E1548%5B1%5D.JPG" width="272" /></a></div><br style="background-color: white;" /><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 10px 0px 10.5px;"><br /></div></div><div><br /></div><div>***</div><div>Tagliatelle paglia e fieno al ragù # Ingredients and doses- 250 gr paglia e fieno -250 gr minced pork and veal meat - mixture for sautéing (onion, celery, carrot) -Extra-virgin olive oil to taste -50 ml dry wine - salt to taste -750 ml tomato puree. METHOD - Prepare the Bolognese sauce by frying the mixture for sautéing in 2 spoonfuls of oil. Add the minced meat, letting it brown gently and blending with the white wine. Finally pour in the tomato puree and leave to simmer for 20 minutes, stirring. cook the tagliatelle for 5/6 minutes, drain and dress with the meat sauce. Sprinkle with grated cheese.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojltW9YAnXqIDf0KJHJ1Q_Mn2T1c7yRrLzYscY-jhe8hqhZRDR8kpqN9wG4-CKU8hNc_v2Nf5WnmBDhg4xXvzV176izBvnYnedL8zIrd3cEi5qnm4sbh6CAJEKuthzKUF05ilenhT32HR/s1080/AGRWE8540%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="941" data-original-width="1080" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojltW9YAnXqIDf0KJHJ1Q_Mn2T1c7yRrLzYscY-jhe8hqhZRDR8kpqN9wG4-CKU8hNc_v2Nf5WnmBDhg4xXvzV176izBvnYnedL8zIrd3cEi5qnm4sbh6CAJEKuthzKUF05ilenhT32HR/s320/AGRWE8540%255B1%255D.JPG" width="320" /></a></div></div><div><br /></div><div><br /></div><div>****</div><div>Ragout Bolognese # ingredients and servings for 6/8 persons -1 medium onion</div><div>1 medium carrot </div><div>1 celery stalk </div><div>200 gr fresh minced pork belly</div><div>200 gr minced pork meat</div><div>200 gr minced beef pulp</div><div>1 litre of tomato puree</div><div>3/4 tbsp extra virgin olive oil</div><div>> METHOD- Finely chop celery, carrot and onion</div><div>Fry them in the oil for 5 minutes on a high flame</div><div>Add the bacon first, deglaze it well using a wooden spoon and once browned add the pork meat, same thing, deglaze it and brown it well, finally the beef meat Once the meat is browned, still over a high flame, add the tomato puree, lower the flame to a minimum, put a lid on and leave to simmer for 3 to 4 hours, checking the cooking time, stirring occasionally until it has reduced to about half its volume.</div><div>If you want to be on the safe side so as not to burn everything, there are cast-iron plates to place between the pan and the fire. Only almost at the end of the cooking time do we add a level tablespoon of coarse salt. The most suitable and also the most classic pasta to combine with the meat sauce is hand-rolled Tagliatella, but it is such a tasty condiment that it will do honour to any format of fres</div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-79482811645908681012023-09-17T11:58:00.017+02:002024-03-07T12:34:31.992+01:00# Sopa de y alcachofas (Ghiotta ) # Torta Pasqualina # Cappellacci with ricotta and spinach # Faraona cinese al mandarino # Riso alla cantonese # Minestra marinata # Fischerman's Rice # Stufato di manzo con patate # Cavolfiore in pastella # Escarole pizza # Paccheri alla Luciana # Borcht my way # Shepherds pie # Very parmigiana # Paella de mariscos # Corquette quiche # Quiche lorraine # Mulligatawny soup # Paccheri with aubergines and tuna # Bourguignon beef # Oysters in Blody Mary & raifort sauce # Rice my way # Spaghetti risottati with fish # Genovese sauce from Napoli # Savory pie zucchini # Spaghetti with scrimps & pistacchio #<p><br /></p><p>Soup ( Ghiotta ) di e carciofi # ingredienti e dosi - <span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Aglio 2 spicchi - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Brodo vegetale 1,5 lt - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Carciofi 4 - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Cipolle or cipollotti freschi 4 - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Fave fresche e sgranate 200 gr - - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Limoni il succo di 1 - - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Olio extravergine di oliva 4 cucchiai - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Pane casereccio (tipo pugliese) 4 fette - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Piselli freschi sgranati 250 gr - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Prezzemolo tritato 2 cucchiai -</span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Scarola (indivia) 2 ( or verdura a piacere ) - </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Uova 4 .METHOD- </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; text-align: justify;">Per preparare la zuppa di fave, piselli e carciofi iniziate con la pulizia dei carciofi (clicca qui per vedere come fare) utilizzate solo i cuori, più teneri e immergeteli in acqua acidulata. Scottate le fave nel brodo bollente, scolatele con una schiumarola e privatele della membrana esterna; scottate poi nello stesso brodo e allo stesso modo anche i piselli e poi sgocciolateli (evitate questa operazione se utilizzate piselli surgelati). </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; text-align: justify;">Mondate e tritate i cipollotti, poi soffriggeteli con l’olio, e uno spicchio di aglio schiacciato, ed unitevi la scarola, precedentemente mondata e tagliata a pezzetti, ed i carciofi. Fate rosolare per 5 minuti e poi unitevi anche le fave e i piselli, dopodiché coprite le verdure con il brodo, salate, pepate e fate cuocere per circa 10 minuti in pentola a pressione, oppure 15/20 minuti se utilizzate una pentola normale (aggiungendo del brodo se occorre). </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; text-align: justify;">Nel frattempo tostate le 4 fette di pane, strofinatele con lo spicchio di aglio rimasto, e poi formate dei crostini tagliandole a triangolini. Disponete i crostini dividendoli, in quattro piatti fondi, cospargeteli con del pepe macinato e irrorateli con dell’olio e in ogni piatto, sui crostini, adagiate un uovo crudo sgusciato, facendo attenzione a non rompere il tuorlo. Versate in ogni piatto la zuppa di fave, piselli e carciofi bollente cosparsa di prezzemolo tritato e servite immediatamente.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYpOlcUF4FiUmLnVU5-xlMHq7LtYTCb0FKCQu6ZPzb0tS5vcsG-la2Mm1FaX7gnZETsHuLoaweXXjOxBLcxT2Ag9F-kh27h6r6_mYYOXiOHTV-INl7oaSduAyCcGINs9KNhB4n5jqdQmQWmFg2OZX5OkMh3niIkgky3XXm7oXBWYVvQy2-rgKs0nw6i_e/s1462/VOMO5077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1462" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYpOlcUF4FiUmLnVU5-xlMHq7LtYTCb0FKCQu6ZPzb0tS5vcsG-la2Mm1FaX7gnZETsHuLoaweXXjOxBLcxT2Ag9F-kh27h6r6_mYYOXiOHTV-INl7oaSduAyCcGINs9KNhB4n5jqdQmQWmFg2OZX5OkMh3niIkgky3XXm7oXBWYVvQy2-rgKs0nw6i_e/s320/VOMO5077.JPG" width="320" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 13px;">Sopa ( Ghiotta ) de y alcachofas # ingredientes y raciones - Ajo 2 dientes - Caldo de verduras 1, 5 litros - Alcachofas 4 - Cebollas frescas o cebolletas 4 - Habas frescas desgranadas 200 g - - Limones, el zumo de 1 - - Aceite de oliva virgen extra 4 cucharadas soperas - Pan casero (tipo Apulia) 4 rebanadas - Guisantes frescos desgranados 250 gr - Perejil picado 2 cucharadas soperas - Endibias 2 (o verduras al gusto) - Huevos 4 . MÉTODO- Para preparar la sopa de habas, guisantes y alcachofas, empieza por limpiar las alcachofas (pincha aquí para ver cómo), utiliza sólo los corazones, que son más tiernos, y ponlos en remojo en agua acidulada. Escaldar las habas en caldo hirviendo, escurrirlas con una espumadera y retirar la membrana exterior; a continuación, escaldar los guisantes en el mismo caldo y de la misma manera y escurrirlos (evitar esta operación si se utilizan guisantes congelados). Pelar y picar las cebolletas, rehogarlas en aceite con un diente de ajo machacado y añadir la escarola, previamente limpia y picada, y las alcachofas. Rehogar durante 5 minutos, añadir las habas y los guisantes, cubrir las verduras con el caldo, salpimentar y cocer durante unos 10 minutos en olla a presión, o de 15 a 20 minutos en olla normal (añadiendo caldo si es necesario). Mientras tanto, tueste las 4 rebanadas de pan, frótelas con el diente de ajo restante y, a continuación, forme picatostes cortándolos en triángulos. Repartir los picatostes en cuatro platos soperos, espolvorear con pimienta molida y rociar con aceite, y colocar un huevo crudo sin cáscara sobre los picatostes de cada plato, con cuidado de no romper la yema. Verter la sopa caliente de habas, guisantes y alcachofas en cada plato, espolvorear con perejil picado y servir inmediatamente.</span></span></p><p style="text-align: justify;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 13px;"><br /></span></span></p><p><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 13px; text-align: justify;"></span></span></p><p style="text-align: justify;"><br /></p><p> *****</p><p>1) Torta Pasqualina # ingredients and amounts for brise pastry -400 gr flour 00 - 150 gr water - 150 gr sunflower oil -10 gr salt - 8 gr non-vanilla baking or cake yeast. # ingredients for the filling : 350 gr fresh ricotta cheese - 550 gr herbs - 1/2 clove garlic -1 egg -2 tablespoons grated grana cheese -1 pinch salt - nutmeg -5 eggs for above even 6/7 .METHOD (Do it this way ) .First prepare the briseè dough by putting all the ingredients for the base in the planetary mixer and knead for about 1 minute. Scoop out the dough, form into a ball and let it rest for at least 30 minutes on a work surface covering it with a hut.Wash the beets separate the stems from the leaves and cut the stems into chunks and the leaves about 2/3 cm wide. In a large skillet put a few tablespoons of extra virgin oil and add the peeled and chopped garlic very small and also add the previously chopped chard stems.Wet with 1 cup of water and let it evaporate.Also add the leaves, another cup of water, salt and cook with the lid on for about 5 minutes. Uncover and allow all the water to evaporate, seasoning with a pinch of pepper and nutmeg.Allow to cool, add the ricotta, egg, and grated grana cheese, seasoning with more salt if necessary. Take two-thirds from the dough prepared earlier and roll it out on a lightly floured surface.Line a 24-cm-diameter cake pan with baking paper and arrange the pastry on top.Prick the bottom with a fork and pour in the ricotta and herb mixture. Poke holes here and there in the filling toward the edge and break the eggs in, I only put 5 but they will fit even more.Salt, I used red clay salt from Hawaii, also roll out the remaining piece of the puff pastry, prick it with a fork and arrange it on top. Seal the edge tightly all around and bake in the preheated oven at 200° and bake for about 30 minutes, raise the temperature to 250° and bake for another 15 minutes or until golden brown.Turn off, leave another 5 minutes in the oven, take out of the oven, unmold, let cool or just cool on a wire rack and serve.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5G_axXxHAAQelnB_M7-1znu6kbm4JmedNmbg537q-B_JTUVRnhuRQpE31_1ZgiIZFcZzqOsAwTjv4t09_S8hoMxnU5xq1c2uQVD5lOFxOjz1dGfDok01wwtxCIhqvNjgQLejC-K0Qqbu6OXK8ws6Bc7bq0W1oyBuB55tSlczCso3V7I7F6zWLSZDABWi/s1535/IJJT6623%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1433" data-original-width="1535" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5G_axXxHAAQelnB_M7-1znu6kbm4JmedNmbg537q-B_JTUVRnhuRQpE31_1ZgiIZFcZzqOsAwTjv4t09_S8hoMxnU5xq1c2uQVD5lOFxOjz1dGfDok01wwtxCIhqvNjgQLejC-K0Qqbu6OXK8ws6Bc7bq0W1oyBuB55tSlczCso3V7I7F6zWLSZDABWi/s320/IJJT6623%5B1%5D.JPG" width="320" /></a></div><br />1)Torta Pasqualina # ingredienti e dosi per la pasta briseè -<span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">400 gr farina 00 - </span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">150 gr acqua - </span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">150 gr olio di semi di girasole -</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">10 gr sale - </span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">8 gr lievito per torte salate o per dolci non vanigliato.# ingredienti per il ripieno : </span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">350 gr ricotta fresca - </span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">550 gr erbette - </span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">1/2 spicchi d'aglio -</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">1 uovo -</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">2 cucchiai grana grattugiato -</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">1 pizzico sale -</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">noce moscata -</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">5 uova per sopra anche 6/7 .METHOD (Fate cosi ) .</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Per prima preparare la pasta briseè mettendo tutti gli ingredienti per la base nella planetaria e lavorare per circa 1 minuto.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Ricavare l'impasto, formare una palla e lasciarla riposare per almeno 30 minuti su un piano di lavoro coprendolo con una capanna.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Lavare le bietole separare i gambi dalle foglie e tagliare i gambi a tocchetti e le foglie di circa 2-3 cm di larghezza.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">In una padella capiente mettere qualche cucchiaio di olio extravergine e unire l'aglio sbucciato e tagliato molto piccolo e unire anche i gambi delle erbette tagliati in precedenza.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Bagnare con 1 bicchiere d'acqua e lasciare evaporare.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Aggiungere anche le foglie, un altro bicchiere di acqua, salare e cuocere con il coperchio per circa 5 minuti.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Scoperchiare e lasciare evaporare tutta l'acqua, insaporendo con un pizzico di pepe e di noce moscata.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Lasciare intiepidire, aggiungere la ricotta, l'uovo, la grana grattugiata, insaporendo di altro sale se necessario.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Prendere due terzi dal impasto preparato prima e stenderlo su un piano leggermente infarinato.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Foderare con carta da forno una tortiera con diametro 24 cm e sistemare la sfoglia sopra.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Bucherellare il fondo con una forchetta e rovesciare dentro il composto di ricotta ed erbette.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Fare qua e là dei buchi nel ripieno verso il bordo e rompette dentro le uova, ho messo solo 5 però ci stanno anche di più.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Salare, io ho usato sale all'argilla rossa di Hawaii, stendere anche il pezzo rimasto della pasta brisè, bucherellarlo con la forchetta e sistemarlo sopra.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Sigillare bene il bordo tutto attorno ed infornare nel forno preriscaldato a 200° e cuocere per circa 30 minuti, alzare la temperatura a 250° e cuocere per altri 15 minuti o fino alla doratura.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Spegnere, lasciare ancora 5 minuti nel forno, sfornare, sformare, lasciare raffreddare o solo intiepidire su una gratella e servire..</span><p></p><p><br /></p><p>2) Torta Pasqualina # ingredienti e dosi - <span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.85px;">Per la sfoglia: 800 gr di farina (50% di '00' e 50% di una farina forte), 2 cucchiai d’olio extravergine ligure, acqua, sale q.b.>> </span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.85px;">Per la farcia: 1,5 kg di biete (ancor meglio ove unite ad altre erbette), ¾ di una ricotta (o prescinseua), 8 uova, 1 bicchiere d’olio extravergine ligure, 60 gr di burro, 100 gr di parmigiano grattugiato, persa (maggiorana) tritata, sale -</span>FATE COSI (Method) -<span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.85px;">Lavorare la farina con acqua, olio e sale, ottenendo un amalgama soffice e liscio. Dividerlo in una dozzina di parti, da conservare coperte al fresco, un’oretta. Le bietole, pulite da ogni “scarto”, tagliate molto fini vanno in casseruola con un minimo d’olio e sale, senza cuocerle troppo perché poi ripasseranno in forno. Tolta l’acqua, condirle con parmigiano, sale e persa (non eccedere), dopo di che "sciogliere" e lisciare la ricotta o la prescinseua con una frusta onde non presenti grumi. Con il matterello, dalle parti di impasto ricavare dei “veli” di sfoglia sottilissimi e adagiarne uno sul fondo unto di un tegame tondo da torte (diametro 30 cm), ungerlo e via via, procedendo così, porre sopra altre cinque sfoglie. La sfoglia si allunga con le mani ed è normale che l’eccesso fuoriesca dal tegame. Non ungere l’ultima sulla sommità, che ora riceve l’amalgama delle biete. Spruzzare d’olio e riversare sulle biete la crema di ricotta o la prescinseua sciolta. Livellare e ricavare col dorso di un cucchiaio 8 “avvalli” (goghe) in ciascuno dei quali scocciare e tuffare in bellavista – con un fiocchetto di burro – un tuorlo intero, formaggio e sale. Spalmare tutta la superficie con gli albumi. Distendere sulla torta i sei ulteriori veli di sfoglia, sempre unti, soffiando sotto con una cannuccia per ondularli, prima di terminare tagliando (con coltello o forbice) il surplus laterale e sigillando tutta la pasta sui bordi a mo’ di cordoncino. Spruzzare ancora d’olio, sforellare, infornare un’oretta scarsa a forno non aggressivo (170°). La Pasqualina si degusta calda, tiepida o fredda, ma non tagliarla mai da calda. </span></p><p> *****</p><p>Cappellacci with ricotta and spinach # ingredients and doses : 4 eggs - 400 gr flour - 250 gr cow ricotta cheese -- 1 kg spinach -- salt, black pepper and nutmeg -100 gr cooked ham - 200 gr taleggio cheese -nut butter - DO THIS _Mix the eggs with the flour in the kitchenaid and mix the 2 ingredients well, forming a smooth, homogeneous dough. Divide it into 2 parts and roll it out with a rolling pin or pastry machine, not too fine, semi-transparent, the nuts underneath should barely show.Boil the spinach and drain well from the 'excess water, then mix it with the ricotta, salt, pepper and a pinch of nutmeg,this will be your filling. Place it in a sac a posh or help yourself with a teaspoon and arrange mounds spaced out on the rolled out pastry. Brush the edges with a little water then cover with the other pastry sheet, let the air out and then with a small pastry cup form your cappellacci. Now comes the fun part...Cook the cappellacci in plenty of salted water, meanwhile in a pan melt a knob of butter with the cooked ham cut into strips and the taleggio cheese in pieces. Drain the pasta and toss it in the pan with the rest of the ingredients, adding a dash of cooking water. Saute for a few minutes and serve with a sprinkling of 24-month parmesan cheese.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQtYY_LpHhFjsjmckZNuBzNuHUqDLt1n9NeyMyASX68Laev_q641SQ7Pd5rEI5MgUljVeYwXaqyMTGBukrA1BJp_pA5QcWEAY3tr94dkfG-74tVWeo14pNE0LOARay8Ru5ZO8hoU5bRqM55Xf4eVe8dWMHYeE4CGK5-yhJuJfVt21WATusshekbvxXqgq/s1695/JYQN9321%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1267" data-original-width="1695" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQtYY_LpHhFjsjmckZNuBzNuHUqDLt1n9NeyMyASX68Laev_q641SQ7Pd5rEI5MgUljVeYwXaqyMTGBukrA1BJp_pA5QcWEAY3tr94dkfG-74tVWeo14pNE0LOARay8Ru5ZO8hoU5bRqM55Xf4eVe8dWMHYeE4CGK5-yhJuJfVt21WATusshekbvxXqgq/s320/JYQN9321%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p><br /></p><p> ****</p><p>Faraona cinese al mandarino # ingredienti e dosi - <span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">1 faraona - - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">250 ml di succo di mandarino (circa 8/9 mandarini) - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">1 mandarino non trattato - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">2 foglie di alloro - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">sale rosa - - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">pepe - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">olio evo -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">farina .METHOD-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Pulite la faraona e tagliatela a pezzetti. Infarinatela e fatela rosolare, per una decina di minuti, in un tegame con un po' di olio evo. Unite metà del succo di mandarino, le foglie di alloro, il mandarino tagliato a pezzetti e fate cuocere con il coperchio a fuoco basso per circa un'ora. Salate e pepate. Durante la cottura aggiungete un po' per volta anche l'altra parte del succo. Servite calda.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFJbqaXTFg4b68-_s1T5EuDUgjUCnYwIVBSukN8PtgWROFvXoj-K16R-QmCueFSxxGG0qQ6he9HOKSp41Y4MV1Mz9zSGR39OkMaiXWMFuMwm0Ne29bXmOc_-7C9GKJz25SLBN4vpr_Y8LALIEVtRX_EE1rGwuhGgqOi1w6U6y_-t-O9-NChE8zpXmKkII/s1665/IMG_E4223%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1665" data-original-width="1438" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFJbqaXTFg4b68-_s1T5EuDUgjUCnYwIVBSukN8PtgWROFvXoj-K16R-QmCueFSxxGG0qQ6he9HOKSp41Y4MV1Mz9zSGR39OkMaiXWMFuMwm0Ne29bXmOc_-7C9GKJz25SLBN4vpr_Y8LALIEVtRX_EE1rGwuhGgqOi1w6U6y_-t-O9-NChE8zpXmKkII/w345-h400/IMG_E4223%5B1%5D.JPG" width="345" /></a></div><br /><p></p><p> Riso alla cantonese # ingredienti e dosi per 3/4 persone -<span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">Il riso alla cantonese è la ricetta della cucina cinese maggiormente conosciuta e apprezzata qui in Italia dato che si avvicina molto ai gusti di noi occidentali. Si prepara abbastanza facilmente saltando il riso con piselli, prosciutto e uova o aggiungendo a questi altri ingredienti che possono variare secondo i gusti personali ( cipolla, mais, pancetta, peperoni, zucchine, germogli di soia, ecc) </span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">2 uova sbattute - -</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">200 gr di pisellini -</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">80 gr di pancetta tesa -</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">100 gr di prosciutto cotto a dadini e/o 100 gr di gamberetti sgusciati - </span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">250 gr di riso Basmati or Arborio -</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">olio di sesamo o di soia o di arachidi ( or a piacere olio extravergine d'oliva) -</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">3/4 cucchiai di salsa di soia -</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">sale -</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">pepe .METHOD-</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">Lessate il riso al dente e tenetelo da parte. </span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">Lessate i pisellini in una casseruola con acqua salata in ebollizione per 4-5 minuti e metteteli da parte. </span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: center;">Se usate i gamberetti lessateli per 2 minuti e metteteli da parte. </span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">Rosolate la pancetta in un cucchiaio d'olio e toglietela dal fuoco non appena il grasso diventa trasparente (Se volete alleggerire il piatto dal punto di vista dietetico non mettetela).</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;">Aggiungete sale e pepe alle due uova sbattute, quindi scaldate un cucchiaio di olio in una padella e una volta caldo buttate le uova, strapazzatele rapidamente con un cucchiaio di legno e quando sono cotte tagliuzzatele finemente., nel </span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; text-align: justify;"> wok mettete 3 cucchiai d'olio e il riso precedentemente lessato quindi aggiungete le uova strapazzate, i pisellini, il prosciutto e/o i gamberetti e fateli saltare per qualche minuto. Condite con la salsa di soia, regolate di sale e pepe e mescolate tutti gli ingredienti.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOPG7ZvEz44XBBg7fyICp8twp_DRxkBgEWlS6vfO7fiWS7mmwZO_tLE9p6HKMTgpKXPoCzfL3ERhLn1hYynslVVmmu9N4nlh8JgDN8qu1dezuDbyTQJjvEBotJ_aWmFi77IFOz_sOWuPati2NItwThYCbChqrg-qirTecmJmSVxKWBVDnvFop2zQeD5cS/s1766/IMG_E6338%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1766" data-original-width="1514" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOPG7ZvEz44XBBg7fyICp8twp_DRxkBgEWlS6vfO7fiWS7mmwZO_tLE9p6HKMTgpKXPoCzfL3ERhLn1hYynslVVmmu9N4nlh8JgDN8qu1dezuDbyTQJjvEBotJ_aWmFi77IFOz_sOWuPati2NItwThYCbChqrg-qirTecmJmSVxKWBVDnvFop2zQeD5cS/s320/IMG_E6338%5B1%5D.JPG" width="274" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p><div style="background-color: white; border-color: initial; border-style: initial; border-width: 0px; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; line-height: 20px; margin: 0px; padding: 0px 0px 10px;"></div><div class="separator" style="-webkit-text-stroke-width: 0px; background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></div><p><br /></p><p>*</p><p>Stufato di manzo con patate # ingredienti e dosi -<span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px;">carne di manzo circa 600/700 gr - 1</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px;"> cipolla bianca -</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px;">2 carote -</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px;">2 bicchieri di vino bianco -</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px;">brodo vegetale -</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px;">farina bianca -</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px;">spezie a piacere (chiodi di garofano, noce moscata, cannella, pepe nero)-</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px;">1 kg di patate.METHOD-</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Tritare la cipolla e farla soffriggere con olio d'oliva in un tegame più profondo dello spessore della carne. </span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Nel frattempo infarinate i pezzi di carne nella farina bianca da entrambi i lati. </span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Quando la cipolla è dorata aggiungere la carne. </span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Far rosolare la carne su entrambi i lati aggiungendo le spezie desiderate. </span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Nel frattempo preparare il brodo vegetale mezzo litro d'acqua.</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Aggiungere alla carne il vino bianco e farlo evaporare. </span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">P</span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">oi continuare la cottura aggiungendo eventualmente il brodo per evitare che la carne si asciughi troppo. </span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Dopo circa 1 ora e mezza di cottura tagliare a dadini le patate e aggiungerle alla carne. </span><span face="Arial, Helvetica, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Verificare la cottura che sarà ultimata dopo circa 2 ore.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfERdmbeBPP95ocUCPs_OU0dH_yZAZOakEv_eQ3jqwVtsbvZuS7-EGdziPkgKbj6w78OxEov7YtI6cnYP6nCgLxhiB-tRH6hgZfI2vhu_4TQqCjfrJ-IAOis8_rQHDwKht5RRYPrpfrO9O5u-qK1plEHGrPcWS5LIkpGlQIqbnCZ0R6YHp5txs_yJgGKh/s1164/phonto%20(5).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1164" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfERdmbeBPP95ocUCPs_OU0dH_yZAZOakEv_eQ3jqwVtsbvZuS7-EGdziPkgKbj6w78OxEov7YtI6cnYP6nCgLxhiB-tRH6hgZfI2vhu_4TQqCjfrJ-IAOis8_rQHDwKht5RRYPrpfrO9O5u-qK1plEHGrPcWS5LIkpGlQIqbnCZ0R6YHp5txs_yJgGKh/s320/phonto%20(5).jpg" width="297" /></a></div><br /> ++++++++<br /><p></p><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><div style="margin: 0px;"><div style="margin: 0px;"><span class="Apple-style-span" face="Arial, Helvetica, sans-serif"><div class="separator" style="clear: both; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 1.25em; font-weight: bold; text-align: center;">Minestra marinata # ingredienti e dosi -</div><div class="separator" style="clear: both; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 1.25em; font-weight: bold; text-align: center;"><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;">3 kg circa di verdure a foglia miste secondo le vs. preferenze (scarole o scarulelle, bietoline, borragine, cicoria, verza, etc.) -</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;">1 kg di carne mista tra pollo, maiale e manzo : In Campania si usa unire la ‘nnoglia che è una sorta di grossa salsiccia di carne di maiale fatta proprio per essere unita alla minestra di Natale o di Pasqua. Inoltre originariamente si univa al brodo anche del lardo e un osso di prosciutto o qualche cotenna sempre di prosciutto, ma oggi si prepara più leggera.</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;">1 cipolla-</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;">1 patata-</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;">1 carota-</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;">Sedano -</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;"> poco di passata o concentrato di pomodoro-</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;">olio evo-</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;">pepe-</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: start;">parmigiano o pecorino.METHOD-</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: justify;">Cominciare a preparare il brodo di carne mettendo in un grosso tegame la carne a pezzi, la cipolla pulita e tagliata in 4 parti, la patata sbucciata e tagliata a pezzi, il sedano, un po’ di passata o di concentrato di pomodoro. Coprire con acqua fredda e portare a bollore. Far cuocere circa 1 ora da quando comincia a bollire. Eliminare con una schiumarola l’eventuale schiuma che si forma sopra, verso la fine salare il brodo. Mentre cuoce il brodo di carne preparare le verdure. Lavarle bene eliminando tutta la terra e lessarle in acqua bollente salata cuocendole non completamente perché poi cuoceranno anche nel brodo. Intanto una volta cotto il brodo alzare la carne e filtrarlo. Se avete messo carne di pollo con l’osso disossatela.</span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: justify;"> </span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: justify;"> </span><span style="color: #333333; font-family: Calibri; font-size: 14.85px; font-weight: 400; text-align: justify;">Aggiungere in un grosso tegame il brodo filtrato, le verdure lessate, la carne, qualche cucchiaio di olio evo, aggiustare di sale se necessario e rimettere sul fuoco per 15/20 minuti per far insaporire. Quindi spegnere, mettere il coperchio e lasciarla riposare per qualche ora per farla insaporire bene. Servire calda spolverando a piacere con pepe e parmigiano o pecorino grattugiato e accompagnando con crostini di pane.</span></div><div class="separator" style="clear: both; color: #6d6d6d; font-family: "EB Garamond", serif; font-size: 1.25em; font-weight: bold; text-align: center;"><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-weight: 400; margin: 0cm 0cm 10pt; text-align: start;"><span style="font-family: Calibri; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUE-bEl-1zDatVKnwcSuyM62H3KGPMq0Rrb4spw2JJy_zslLx8JXdDJtCKK4ujrabhGIpmWbHoueG0IPr0H7E9DeMF8QYkym4R9tjr-D3StwysI-5Q-th577-7gUjPLDUrfNas8SM3C7vRUqKbqnGSf_WnasRhUL6UPiIG8-Sw6q3Z5N8_8wCsSnTcfYR/s1459/KSDP9308%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="1459" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUE-bEl-1zDatVKnwcSuyM62H3KGPMq0Rrb4spw2JJy_zslLx8JXdDJtCKK4ujrabhGIpmWbHoueG0IPr0H7E9DeMF8QYkym4R9tjr-D3StwysI-5Q-th577-7gUjPLDUrfNas8SM3C7vRUqKbqnGSf_WnasRhUL6UPiIG8-Sw6q3Z5N8_8wCsSnTcfYR/s320/KSDP9308%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div></div></span></div></div></div><p><br /></p><p>***</p><p>Fisherman's Risotto # ingredients and servings -350 gr rice nano ( or carnaroli )-400 gr of mussels - 300 gr of clams -2 large squids -300 gr of prawns -4 king prawns -8/10 cherry tomatoes- half a glass of white wine -chilli pepper -extra virgin olive oil -garlic -parsley -for the broth -1 celery stick -1 carrot -1 onion -peppercorns. METHOD:Shell the prawns. Put the heads and shells of the prawns with the onion, celery, carrot and peppercorns into a pot with 1 1/2 litres of water and boil for about 30 minutes. Salt (a little because the already salted liquid from the shellfish will also be added to the rice). Strain and keep warm.Wash the prawns. Wash and clean the squid.Thoroughly wash the clams after purging them a few hours in cold salted water, clean the mussels by removing the byssus (the downy stalk) and scraping the shell. In a frying pan, sauté 1 clove of garlic in 2 tablespoons of oil with the chilli pepper (which must be removed as soon as the garlic turns golden). Open the molluscs over high heat, remove about half the shells and filter the cooking liquid which will be used to flavour the rice.In another saucepan fry a clove of garlic, which should be removed as soon as the garlic is golden, and add the cherry tomatoes cut in half. After a few minutes, add the chopped squid. Deglaze with one finger of white wine, let it evaporate and turn off the heat. The calamari should cook for about 3 minutes and not be fully cooked.Separately heat 2 tablespoons of oil, add the rice and toast it for 1'. Deglaze with white wine and add the fish stock a little at a time.When the rice is two thirds cooked, add the liquid from the mussels. When about 5 minutes are left until the rice is cooked, add the prawns, squid and finally the clams and mussels in this sequence. Switch off the flame and let it rest for a couple of minutes. The risotto should be "all'onda" (neither liquid nor thick, soft). Sprinkle with finely chopped fresh parsley.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUMM-cZSE99fM5yFiz9ScgwQ0UFWVB81JNWFflpUJGfdUCcecNBGX11wJPxgPZSFZKfe74vaCw5pZ7uShCZ5OrsxurJdoxlWjLA1YMrwOhyf2ad50moDE3M3W0-dkOSXqp_rhZqW5V8BnLpjRrBHx9Xuqfb_B3XnyWF5IrPzJPdStpu8E-dHOLgVLvUg/s1707/TZDP3377%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1707" data-original-width="1163" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUMM-cZSE99fM5yFiz9ScgwQ0UFWVB81JNWFflpUJGfdUCcecNBGX11wJPxgPZSFZKfe74vaCw5pZ7uShCZ5OrsxurJdoxlWjLA1YMrwOhyf2ad50moDE3M3W0-dkOSXqp_rhZqW5V8BnLpjRrBHx9Xuqfb_B3XnyWF5IrPzJPdStpu8E-dHOLgVLvUg/s320/TZDP3377%5B1%5D.JPG" width="218" /></a></div><p>Escarole pizza # <span style="font-family: "Georgia Serif"; font-size: 11.05px;">For the pizza dough:</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 1/4 ounce package yeast</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 1 1/2 cups warm water</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 3 cups flour</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 2 tablespoons olive oil</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• Coarse salt</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="font-family: "Georgia Serif"; font-size: 11.05px;">For the escarole</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 2-3 head of escarole</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 2 tablespoons olive oil</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 3 cloves garlic</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 10 black olives, pitted and sliced</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 1 2-ounce can flat anchovies, chopped</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 1/2 cup pine nuts</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 1/2 cup raisins</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• 1 tablespoon capers, rinsed and drained</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">• Freshly ground pepper</span><br style="font-family: "Georgia Serif"; font-size: small;" />FATE COSI > (METHOD)<span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Make the pizza dough. Dissolve the yeast in one cup lukewarm water and let it stand for five minutes, or until it has begun to ferment. If the mixture does not ferment, throw it away and use another package of yeast.</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">If using a food processor, fit the bowl with a steel blade and put in the flour, olive oil, salt, yeast mixture and remaining water into the bowl. Process until the dough forms a ball - about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;"> If using the hand method, combine the flour and salt and place the mixture on a smooth working surface. Make a well in the center and add the yeast mixture, olive oil and remaining water. Gradually work the flour into the liquid, using a wooded spoon. When the dough is too stiff to work with the spoon, knead until it is smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky.</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Put the dough in a large floured mixing bowl. Cover with a damp cloth or plastic wrap and let it rise for two hours in a warm place (the back of the stove, for example) until doubled in size.</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Meanwhile, make the escarole topping. Wash the leaves and simmer them in boiling water for five minutes. Drain, squeeze out the water and chop the leaves coarsely. Set aside.</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Heat the olive oil in a frying pan and gently saute the garlic, olives, anchovies and pine nuts until the garlic begins to turn golden. Add the escarole and cook uncovered stirring frequently for 10 minutes over moderate heat. Stir in the raisins and capers and season with pepper. Tilt pan to remove excess water. Let it cool.</span><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Meanwhile, preheat oven to 400 degrees F (200° C).</span><br style="font-family: "Georgia Serif"; font-size: small;" /><span style="background-color: white; font-family: "Georgia Serif"; font-size: small;">Punch down the dough, sprinkle it with flour. Cut off two third of dough and roll out the dough with a rolling pin directly onto the pan to covering bottom and sides . Spread escarole filling over crust in pan and if you want, sprinkle grated cheese and black ground pepper over the top. Roll out remaining dough into a round on a lightly floured board. Transfer to pan, covering filling. Press edges to seal. Bake the pizza for about 25 minutes.</span><span style="font-family: "Georgia Serif"; font-size: small;"><br /><br /></span> ***</p><p>Cavolfiore in pastella # ingredienti e dosi <i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;">- 300 gr di cimette di cavolfiore sbollentate e al dente</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;">- 350 gr farina 00 </i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;">- 1\2 bustina di lievito "per pizze salate istantaneo"</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;">- 150 gr di acqua tiepida o piu'</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;">- 1\2 cucchiaino di sale</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;">- 1 cucchiaio di olio di oliva .METHOD-</i><i style="color: #333333; font-family: times, "times new roman", serif; font-size: large;"> in una ciotola mettere la farina, il sale, il lievito e con una frusta mescolare aggiungendo l'acqua tiepida,</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;"> la dose dell'acqua è indicativa... dipende dalle farine,</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;"> mescolare bene, sciogliere i grumi, fino a che si ottiene una pastella fluida e omogenea,</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;"> aggiungere l'olio d'oliva e mescolare bene,</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;"> intingere le cimette di cavolfiore nella pastella e ricoprirle uniformemente ,</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;">friggere in abbondante olio di semi,</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;"> scolare su carta assorbente ;</i><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;">servire caldi.</i></p><div class="separator" style="clear: both; text-align: center;"><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdq5KBCyanikb8odxLy0Zb5vk4USBkf4RKE2QozVTlwr_Gex4IwzIEwRNuYG6ivREljUKyYOIlSS5xE_9nsEJXQ5H81C_C_SQIyFGAJLEN2I3QBATCteY31hJ6bAC6SYTll6ZzW3P-DD3_k62Fk1zUasrKCSxouMABWzEas1jZcrF7G6nU0qfvPsrhNGq/s1174/phonto%20(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1174" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdq5KBCyanikb8odxLy0Zb5vk4USBkf4RKE2QozVTlwr_Gex4IwzIEwRNuYG6ivREljUKyYOIlSS5xE_9nsEJXQ5H81C_C_SQIyFGAJLEN2I3QBATCteY31hJ6bAC6SYTll6ZzW3P-DD3_k62Fk1zUasrKCSxouMABWzEas1jZcrF7G6nU0qfvPsrhNGq/s320/phonto%20(4).jpg" width="320" /></a></i></div><i style="background-color: white; color: #333333; font-family: times, "times new roman", serif; font-size: large;"><br /><br /></i><p></p><p><br /></p><p>***<br /><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">Paccheri alla Luciana # ingredienti e dosi -400 gr diCalamarata -</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">500 gr di Calamari-</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">4 cucchiai di Olio evo-</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">1 scatola di Pomodori pelati-</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">1 cucchiaio di Olive nere-</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">1 cucchiaino di Capperi-</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">1 spicchio d’Aglio-</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">½ bicchiere di Vino bianco-</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">Sale q.b.</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">Peperoncino -</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">Prezzemolo -METHOD-</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">Per prima cosa pulite e lavate i calamari e asciugateli. In pentola fate dorare uno spicchio d’aglio e il peperoncino in un filo d’olio. Aggiungete i calamari e fate rosolare finché cambiano di colore. Ora sfumate con il vino bianco e aggiungete le olive nere e i capperi.</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">È arrivato il momento di unire i pomodori pelati. Fate cuocere a fuoco lento per 20 minuti. Passato questo tempo togliete i calamari, metteteli da parte e fate restringere il sughetto.</span><span face="Roboto, sans-serif" style="background-color: white; font-size: 22px;">Nel frattempo cuocete la pasta in abbondante acqua salata. Una volta cotta scolatela e aggiungetela al sugo. Servite con i calamari e del prezzemolo.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipx2x9a6zKhVDXUxAnNmD1Ct6zknFKMxgUhFie617VnHDaH30UpEE1pLOM6oHJ_guyW4khH33KYGpcVJvKc59eDse2ucTQA-XVoszKN3d0vBagAOgSgPz5jQRf1IT-bdzmt_GYcQC4Hd0CGKMgVv_5DkITgM6TRwsRCu-aQTYr_xUvvuw22nNdpktiL3b7/s1328/phonto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1328" data-original-width="1053" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipx2x9a6zKhVDXUxAnNmD1Ct6zknFKMxgUhFie617VnHDaH30UpEE1pLOM6oHJ_guyW4khH33KYGpcVJvKc59eDse2ucTQA-XVoszKN3d0vBagAOgSgPz5jQRf1IT-bdzmt_GYcQC4Hd0CGKMgVv_5DkITgM6TRwsRCu-aQTYr_xUvvuw22nNdpktiL3b7/s320/phonto.jpg" width="254" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p> *****</p><p>Borscht my way # ingredients and dosage: 500 gr pork shoulder - 2 onions- 2 carrots - 2 celery stalks - 1 bay leaf - 2/3 red beets - 300 gr tomato puree - 4 potatoes - ¼ cabbage - 2 cloves of garlic - extra virgin olive oil - black pepper - 150 gr sour cream - 2 tablespoons of dill. METHOD In a pan, sauté the chopped celery, carrots and onion in a little oil. We add the diced meat and let it brown well. We add the tomato puree and, after a few moments, cover with the meat stock and leave to cook for a few minutes. Add the chopped red turnip, cover and simmer gently for 80 to 90 minutes, adding stock as needed. Almost at the end of the cooking time, we add chopped garlic, crushed peppercorns, peeled and thinly sliced potatoes and sliced cabbage. We finish cooking. Serve with sour cream and chopped fresh dill on top.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSGI90hB13ArL6bEPcFzrE5GWpkkstDfiBjFLr4KQN1wgEIBQucttQDcskdCAD6StvWOLCC2LVutVko4tVnhKv8db3mJu8m_wROP6eh-k6x0twxEAEzxQlh07JLngLURVndxgEsLSLBZpsbqE8MUx6D83RB89vq7386hAnMVnfl-yN2ho_vP_2uWtog/s1563/KPMK5135.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1481" data-original-width="1563" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSGI90hB13ArL6bEPcFzrE5GWpkkstDfiBjFLr4KQN1wgEIBQucttQDcskdCAD6StvWOLCC2LVutVko4tVnhKv8db3mJu8m_wROP6eh-k6x0twxEAEzxQlh07JLngLURVndxgEsLSLBZpsbqE8MUx6D83RB89vq7386hAnMVnfl-yN2ho_vP_2uWtog/s320/KPMK5135.JPG" width="320" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div> *******</div><div><br /></div><div>Shepherds Pie # Ingredients and Servings _4 medium-sized potatoes, 50 dl milk, 500 gr fine minced beef, 1 onion, 2 cloves of garlic, 2 tins of sweetcorn in 250 gr water, salt and pepper, 2 tbsp extra virgin olive oil, 3 tbsp butter, 200 ml hot milk. METHOD - Boil some water with a little salt to cook the potatoes. Clean the potatoes and cut them into small pieces, then cook them in the boiling water and drain them as soon as they are ready. In the meantime peel and chop the onion and garlic; Put a pan with the oil, garlic and chopped onion on the stove; fry everything on a medium heat, then add the chopped meat; cover the pan and let it cook, turning occasionally, until the meat is cooked and without a trace of blood; Season with salt and pepper and drain off the excess fat. Take a rectangular baking mould that can hold the ingredients in 3 layers and grease it a little; Drain the sweetcorn from the preserving liquid and form a second layer on top of the minced meat, season with salt and pepper; now mash the boiled potatoes together with the hot milk and melted butter, working like a mash; season with salt and pepper and using the spatula spread it over the sweetcorn forming the last layer of pate ;Garnish with small pieces of butter and bake for 30/35 minutes at 180 degrees, until the surface becomes golden.</div><div><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; margin: 20px 0px; text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFGyoQSghpAnaCpcXVTmDLmp2c7qzd09dklS-W_DSK1TCf8erBB-oD6cXT0McgaGuUdG5YuHYzEsQMY4DoLIvVO0HDNf_zInY6V87ZMATsGDwnyYnYN0jPKIm08DUXtEQ0RmOzdyywBzD/s1533/IMG_E1978%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="1253" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFGyoQSghpAnaCpcXVTmDLmp2c7qzd09dklS-W_DSK1TCf8erBB-oD6cXT0McgaGuUdG5YuHYzEsQMY4DoLIvVO0HDNf_zInY6V87ZMATsGDwnyYnYN0jPKIm08DUXtEQ0RmOzdyywBzD/w328-h400/IMG_E1978%255B1%255D.JPG" width="328" /></a></div><p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div> ******** by AdrianoMennillo >> La vera parmigiana della mia città Napoli >Wash, dry and peel the aubergines. Cut them lengthwise into slices 2 or 3 mm thick and place them in a bowl, sprinkling layer after layer with a little coarse salt to remove the bitter vegetation water. Cover with a plate and put a weight on it. Leave them like this for at least 30 minutes.Prepare the sauce by putting a little oil and the peeled tomatoes in a saucepan and leave to simmer with the lid closed for about 28/31 minutes.Rinse the aubergines to remove the salt and dry them very well with paper towels. Flour the slices one by one and, in a high-sided frying pan, fry them in plenty of hot peanut oil.Drain the aubergines from the oil and leave them to dry on absorbent paper.Take a baking tray and make a small layer of sauce at the base. Place a layer of fried aubergines on top, then sprinkle again with sauce, grated Parmesan cheese and a little diced mozzarella. Layer another layer of aubergines and cover again with Parmesan cheese, mozzarella and sauce, and so on until all the ingredients are used up. Finish with a layer of sauce and Parmesan cheese. Bake the baking tray at 200 °C for 30 minutes, cooking for the last 5 minutes with the oven in grill mode.</div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; color: #484848; font-family: "Josefin Sans", sans-serif; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoauBTj1M5lqogEnkBzQVAnpwUKctQJAqnFvM-PwPCVdJ8eccVLsrUcoIXiXZTPvkOG3EnCnM1aeZqNTOcqZs_VFFStHbE88YNpJ04EkfjCt01q7G4nQ8V91bB7osmuhg3ei2dBdpdwVm/s1607/SHBX4923%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1607" data-original-width="969" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoauBTj1M5lqogEnkBzQVAnpwUKctQJAqnFvM-PwPCVdJ8eccVLsrUcoIXiXZTPvkOG3EnCnM1aeZqNTOcqZs_VFFStHbE88YNpJ04EkfjCt01q7G4nQ8V91bB7osmuhg3ei2dBdpdwVm/s320/SHBX4923%255B1%255D.JPG" /></a></div><br /></div><div><i style="box-sizing: border-box; color: #484848; font-family: "Josefin Sans", sans-serif; font-size: 14px;"><br /></i></div><div><br /></div><div><br /></div><div><br /></div><div> *********</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">Paella de mariscos # Ingredients for 4 people # Ingredients for 4 people 400 gr of rice ( nano rice )/ 400 gr of Carnarroli rice ( or nano ) _1,5 l fish stock / 1, 5 l fish _ stock_1 Small cuttlefish / 1 Small cuttlefish_5 Small squid / 5 Small squid _300 gr prawns / 300 gr shrimps -6 Scampi / 6 Scampi -500 gr mussels / 500 g mussels -500 gr clams / 500 gr clams-1 red pepper / 1 red pepper- 100 gr peas / 100 gr peas -1/2 sachet of saffron / 1 bag of saffron -2 cloves of garlic / 2 cloves of garlic -2 tufts of parsley / 2 tufts of parsley -100 gr of evo oil / 100 gr of extra virgin olive oil -Salt q. b. / Salt to taste -Lemon slices to decorate it / Slices of lemon to decorate it>>>>For the fish stock / For the fish stock 700 gr of heads, bones and low-value fish / 700 gr of heads, bones and low-value fish_1 onion / 1 onion_2 parsley stalks / 2 parsley stalks _1 carrot / 1 carrot_Salt a pinch / salt to taste_3 peppercorns / 3 peppercorns_1 glass of Pinot -METHOD-Slice the onion and carrot. Chop the parsley stalks and boil all the ingredients together with one and a half litres of water for about 30 minutes. Strain and set the resulting broth aside. Procedure for the paella: First clean the fish, cut the squid into rings and the cuttlefish into strips and set aside. Cook the prawns and langoustines in a pan with oil and keep warm. Cook the mussels and clams with garlic, parsley, a little salt and oil until they are all open. Add the cooking juices to the fish stock. Now fry the cuttlefish and squid in 100 ml oil in a large frying pan and add the fish stock. When the stock starts to boil, pour in the rice and mix well for the first five minutes. After this time it is best not to touch the rice any more, but only to toss it, using the handles of the frying pan. This will prevent it from releasing too much starch. Cook on a high flame for the first five minutes, then lower the flame and add the peas, peppers, mussels and clams without their shells, distributing all the ingredients evenly over the surface of the paella; never stir with a spoon. At this point remove it from the heat, cover it with wet and squeezed baking paper or a damp cloth and let it rest for about five minutes. This will allow it to lose a little moisture without drying out too much and to finish cooking any grains of rice that remain a little al dente. If you observe these little rules, your paella will be cooked just right and above all, and this is very important for this dish, each grain will be separated from the other; if a paella is 'empastrat', a Valencian term for sticky rice, the paella has not been cooked properly. Before serving, add the seafood in its shell and complete the decoration with lemon wedges.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">.</div></div><div class="separator" style="clear: both; text-align: center;"><em style="box-sizing: border-box; letter-spacing: 0.6px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5_QFS1eO4WTFeFTX4AxSCMLfz9a6OpgjfaoFfnDFlxEh6pbacPK3us4nNZ5mjqWe6b2Dv2MfKkFWg1DJ0wRbsxBf9WOVx9l76hzrZUIfJInUC0l0jnam43Rf5QX0AEmTVFx8v-R4--fJiiKpwP4aabhB1xrzixQuXiWvaqGVlD9de32UK3LwPUjnfg/s1590/VBLQE4599%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1590" data-original-width="1298" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5_QFS1eO4WTFeFTX4AxSCMLfz9a6OpgjfaoFfnDFlxEh6pbacPK3us4nNZ5mjqWe6b2Dv2MfKkFWg1DJ0wRbsxBf9WOVx9l76hzrZUIfJInUC0l0jnam43Rf5QX0AEmTVFx8v-R4--fJiiKpwP4aabhB1xrzixQuXiWvaqGVlD9de32UK3LwPUjnfg/w326-h400/VBLQE4599%5B1%5D.JPG" width="326" /></a></em></div><em style="box-sizing: border-box;"> *********</em></div><div><em style="box-sizing: border-box;"><br /></em></div><div><em style="box-sizing: border-box;"><br /><div><span style="letter-spacing: 0.6px;">Courgette quiche # ingredients and servings - 1 roll of puff pastry -</span></div><div><span style="letter-spacing: 0.6px;">4 medium-sized courgettes - 2 eggs - 10 tbsp. milk -</span><span style="letter-spacing: 0.6px;">grated Parmesan cheese to taste METHOD- Rinse and dry the courgettes and cut them into thin slices. Cook the courgettes, lightly salted, in a little olive oil on a medium heat for about 10 minutes, then leave to cool. Line a tart mould with the puff pastry and cut out the excess edges. Prick the bottom with the prongs of a fork and pour in the courgettes. Mix the eggs with milk and salt in a bowl and pour the mixture over the courgettes. Sprinkle with plenty of grated Parmesan cheese. Bake in a hot oven at 180 degrees for about 30/35 minutes. Allow to rest 10 minutes before serving .</span></div><div><span style="letter-spacing: 0.6px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXg8Jn668SHOh9pMVO-_3cDl3KeFvGG72tkNTx3XLrUyvd_2iWuvkGMXrHL8HhbWaA0O5JT8CXdiolLCmCOIYaSfq3ubgqAKZ6h138_x3nyoQoBZftD2psc1rUnNhpZGuORitUR-TDfejPJxtILs8KF-PfBtn-XXek2Yvs6OmUGpmCRrQVOp2kPVfOIE/s1561/IMG_E3975%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1561" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXg8Jn668SHOh9pMVO-_3cDl3KeFvGG72tkNTx3XLrUyvd_2iWuvkGMXrHL8HhbWaA0O5JT8CXdiolLCmCOIYaSfq3ubgqAKZ6h138_x3nyoQoBZftD2psc1rUnNhpZGuORitUR-TDfejPJxtILs8KF-PfBtn-XXek2Yvs6OmUGpmCRrQVOp2kPVfOIE/s320/IMG_E3975%5B1%5D.JPG" width="205" /></a></div><br /><br /></span></div></em></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>Quiche Lorraine # Ingredients and doses: 1 roll of ready-made brisé pastry - 1 whole egg and 3 yolks - 200 gr bacon - 300 ml cooking cream - 120 gr grated Gruyère cheese (you can also use stringy cheeses such as scamorza and asiago) - 20 gr Parmesan -1 pinch of pepper -1 pinch of salt. Method_Cut the smoked bacon into cubes, blanch it for 10 minutes in boiling water and then drain.Lay the brisé pastry in the baking dish, prick the bottom with a fork, then spread the grated Gruyère and bacon cubes over the quiche base. Then take the eggs and beat them in a bowl with the cream, add the Parmesan cheese, a pinch of pepper and salt, and mix until you have a creamy mixture that completely covers the other ingredients.Finally, bake the Quiche Lorraine at 170° C for about 20/30 minutes until golden brown on the surface.Before serving the Quiche Lorraine let it rest in the baking dish for 10 minutes, so that it will be easier to cut it into slices as it becomes compact.</div><div><br /></div><div>******* consil du chefAdrianomennillo_ I have often served it as a chef de rang, so as a cook; my ingredients and I respect the old tradition > 400 gr of beef, 300 gr of pork, 400 gr of rabbit, 1/2 glass of white wine, 3 onions, 2 cloves of garlic, spices, salt and pepper, extra-virgin olive oil, 100g of butter + butter to baste the baking tin, 200 gr of Savoy cabbage, 600 gr of puff pastry, 20 cl of whipping cream, 2 eggs + 2 yolks. ( see my photo , chefAdrianoMennillo )</div></div><div><br /></div><div><br style="color: #606569; font-family: "Fauna One", Arial, sans-serif; font-size: 13px; text-align: justify;" /><span face=""Fauna One", Arial, sans-serif" style="color: #38761d; font-size: 13px; text-align: justify;"><span style="color: blue;"><span style="color: #274e13;"></span></span></span><br style="color: #606569; font-family: "Fauna One", Arial, sans-serif; font-size: 13px; text-align: justify;" /><div class="separator" style="clear: both; color: #606569; font-family: "Fauna One", Arial, sans-serif; font-size: 13px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiGCViav6ZsUL3dP6ec1hWUlHj9ZD9qoEvpx4AMy9IKz1sh4jWHND57Xab6oWUKLJT0YTJhpTzWBPJpE-biDeK9KNZVUo6PiKHaCCo6dnHHfKxLhdUNNoC0nOdSA0bsXw4AL2vhZsnkId/s1600/riminiquiche.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiGCViav6ZsUL3dP6ec1hWUlHj9ZD9qoEvpx4AMy9IKz1sh4jWHND57Xab6oWUKLJT0YTJhpTzWBPJpE-biDeK9KNZVUo6PiKHaCCo6dnHHfKxLhdUNNoC0nOdSA0bsXw4AL2vhZsnkId/s320/riminiquiche.jpg" width="320" /></a></div></div><div dir="ltr" trbidi="on"><div><br /></div></div><p> ********</p><div><div><b>Mulligatawny soup _# ingredients and servings for 4 people - 750 ml chicken broth-125 ml coconut cream or 250 ml milk-2/3 tbsp steamed rice-125 gr chicken steamed or in broth-2/3 lemon wedges for serving-2 tbsp oil-1 tsp grated ginger 3 cloves of garlic-1 onion-2 tablespoons of chickpea flour -1 green apple-little cumin-little coriander ( or parsley ) chopped-little turmeric-2/3 ground carofano cloves-2 medium tomatoes-1 bay leaf and thyme-1 potato (to taste) -coarse ground black pepper and red pepper-little salt. METHOD . Finely chop the garlic and onion, dice the celery, carrot, potato and applesIn a large saucepan melt the butter over a medium heat and add the garlic, onion, celery, carrot and apples. Sauté for 10 minutes, add the curry powder and flour and cook for a further 5 minutes. Add the potato, chicken breast and broth and bring to the boil.Lower the heat and simmer covered for 20 minutes.Remove the chicken and keep it asideAdd the lentils and cook for a further 20 minutes.In the meantime, using a fork, break up the chicken breast and put it back into the soup.Add salt and pepper to taste and serve.</b></div><div><b>********consil du chefAdrianoMennillo _ made once with my ingredients , written to make it easier to make , cooking time 1 hour. > see my photo , soup Mulligatawny _</b></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOrYIDd3JZYlk6pwEvRYhdMeGX13WHiYXrgdJbBhVThgty9PUTY-wWaGWmOIzliJRgqQAY-9jWQJDqRLsI91_qHvMaIzZM-N7BCpukPQ104ta7o1GrtpDE6eMtCTa_3G4GVNIyt1yr4Dj/s1054/IMG_E0076%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="1054" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOrYIDd3JZYlk6pwEvRYhdMeGX13WHiYXrgdJbBhVThgty9PUTY-wWaGWmOIzliJRgqQAY-9jWQJDqRLsI91_qHvMaIzZM-N7BCpukPQ104ta7o1GrtpDE6eMtCTa_3G4GVNIyt1yr4Dj/s320/IMG_E0076%255B1%255D.JPG" width="320" /></a></div><p><br /></p><p> *****</p><div style="text-align: center;">Spaghetti alla Nerano ( my way ) # ingredients and servings for 2 people _240 gr spaghetti -3/4 Romanesque zucchini -150 gr provolone del Monaco( or Auricchio) -1 bunch of basil -1 tablespoon extra virgin olive oil -1/2 lt peanut oil -salt and pepper -Do THIS (Method) .Slice the zucchini thinly (2 mm thick). Bring the seed oil to temperature, fry the zucchini in it and then remove excess oil with kitchen paper.Season with salt and pepper and keep aside. Heat the extra-virgin oil in a pan with two 2 ladlefuls of the oil from the frying then add plenty of basil chopped by hand.Cook the spaghetti in boiling salted water and drain while still al dente. Sauté the spaghetti in the pan with the basil-scented zucchini; stir in the shredded provolone and a little pasta cooking water. Serve.</div><div style="text-align: center;">********* consil du chefAdrianoMennillo # in this recipe I used Auricchio cheese ... if you find provolone del Monaco is more suitable .<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhnGIsR0M2GA0qdls2Zht02kuHbke6wGB7YR4_A63sRcRKcFAxyp_MGYAWua0BHiyHmAdUT49qgWsh_Y1XcQ--cO9F1AOKIHHEPOZTxRgylC0JBJhZ-AUey7ZiqezzkShgXIAYVhCc_m-T8RxcJe5kpOrUHhC6KSK1YGKHgNHuSKabiPuGVV9RsJKuwXy/s1770/MAEF3984%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1770" data-original-width="1190" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhnGIsR0M2GA0qdls2Zht02kuHbke6wGB7YR4_A63sRcRKcFAxyp_MGYAWua0BHiyHmAdUT49qgWsh_Y1XcQ--cO9F1AOKIHHEPOZTxRgylC0JBJhZ-AUey7ZiqezzkShgXIAYVhCc_m-T8RxcJe5kpOrUHhC6KSK1YGKHgNHuSKabiPuGVV9RsJKuwXy/s320/MAEF3984%5B1%5D.JPG" width="215" /></a></div><div><br /></div></div><p>***</p><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; margin: 0px 0px 10px;"><span face="lato, sans-serif" style="color: #274e13;"><span style="font-size: 13px;"><i>Paccheri with aubergines and tuna # Ingredients for 3/5 people: 400 gr paccheri - 250 gr fresh tuna cut 1/1.5 cm thick - 2/3 medium-sized aubergines -1 clove of garlic - 20 cherry tomatoes - basil - extra-virgin olive oil - 1/2 litre peanut oil-</i></span></span><i style="color: #274e13; font-family: lato, sans-serif; font-size: 13px;">salt -1 fresh chilli pepper - 1/2 litre peanut oil .METHOD- Cut the aubergines into 1 cm cubes, place in a colander and sprinkle with plenty of salt. Place a weight on top and leave for at least 30 minutes.Wash the aubergines under running water, dry them well.Heat the peanut oil in a not too large frying pan and when it is hot pour in the aubergine cubes, a few at a time.When they are golden brown, take them out and place them on a tray covered with paper towels. Continue frying the aubergines.Put a large pot of water to boil, add salt and cook the paccheri.In a frying pan, in the meantime, pour a few tablespoons of extra virgin olive oil, add the whole garlic and chopped chilli pepper, fry.Dice the fresh tuna. Drain the pasta and pour it into the pan with the sauce, add a few leaves of chopped basil and stir, if necessary add a few tablespoons of cooking water from the pasta.serve with a drizzle of raw evo oil and a basil leaf.</i></div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; margin: 0px 0px 10px;"><span face="lato, sans-serif" style="color: #274e13;"><span style="font-size: 13px;"><i><br /></i></span></span></div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; margin: 0px 0px 10px;"><span face="lato, sans-serif" style="color: #274e13;"><span style="font-size: 13px;"><i> ****** Consil ChefAdrianomennillo_As pasta, calamarata is also good, see photo , I prefer swordfish with tuna .</i></span></span></div></div><p><br style="color: #444444; font-family: verdana, helvetica, arial, sans-serif; font-size: 15px;" /></p><div class="separator" style="clear: both; color: #444444; font-family: verdana, helvetica, arial, sans-serif; font-size: 15px; text-align: center;"><span style="color: blue;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRQSVwsf6hh1BjonTgGDxMFyl4lO7geqR3GHwj-gmH8kYuc7vmNjqR84KQ8UCmEFGhRfpAKHRUm_lGscaC5ewvkJuKTqUbkuDuagTAlUKHkUt7HnciWrthbYnbV789P81t7xsdMR3OkzJ/s1600/IMG_6337%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1212" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRQSVwsf6hh1BjonTgGDxMFyl4lO7geqR3GHwj-gmH8kYuc7vmNjqR84KQ8UCmEFGhRfpAKHRUm_lGscaC5ewvkJuKTqUbkuDuagTAlUKHkUt7HnciWrthbYnbV789P81t7xsdMR3OkzJ/w320-h285/IMG_6337%255B1%255D.JPG" width="320" /></a></i></span></div><p><br style="color: #444444; font-family: verdana, helvetica, arial, sans-serif; font-size: 15px;" /></p><div class="separator" style="clear: both; color: #444444; font-family: verdana, helvetica, arial, sans-serif; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyvgnXf4w1id4HB5b40xCqME6pIagBYFFHVzU0Xmhrxz2aIppdfjiwAhTDlHNV6gC9NdPCn3_yXomFhyphenhyphenNIuurc3vFVw4JrI5CFbRowDX5Ilqhetsh7YYpQCTnLD8v2n-3qrvIBXYV5QU8/s1600/arlecchino.jpg" style="margin-left: 1em; margin-right: 1em;">photo canon ftb AdrianoMennillo # <img border="0" data-original-height="500" data-original-width="401" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyvgnXf4w1id4HB5b40xCqME6pIagBYFFHVzU0Xmhrxz2aIppdfjiwAhTDlHNV6gC9NdPCn3_yXomFhyphenhyphenNIuurc3vFVw4JrI5CFbRowDX5Ilqhetsh7YYpQCTnLD8v2n-3qrvIBXYV5QU8/s320/arlecchino.jpg" width="256" /></a></div><p><span face="verdana, helvetica, arial, sans-serif" style="background-color: white; color: #444444; font-size: 15px;"> </span><span face="verdana, helvetica, arial, sans-serif" style="color: black; font-size: 15px;">MASSIMO ADRIANO MENNILLO</span><br style="color: #444444; font-family: verdana, helvetica, arial, sans-serif; font-size: 15px;" /></p><div class="separator" style="clear: both; color: #444444; font-family: verdana, helvetica, arial, sans-serif; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZrQWHhav_wRYkKkqMRHEzVzsx8O8hUaA8C1kTVqmKSUaXt2ZwfoTB4nCjOcUZ2vwurAZZxfDpl-GqwrTeA-Vzsod7IURHT_6wJ-7Z5vgYLHekTsJRUU_Bq85m1nt7FbpuoLKjoNPToSu/s1600/IMG_4425.JPG" style="margin-left: 1em; margin-right: 1em;">JOLE - MATTEO # MEMMILLO<img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZrQWHhav_wRYkKkqMRHEzVzsx8O8hUaA8C1kTVqmKSUaXt2ZwfoTB4nCjOcUZ2vwurAZZxfDpl-GqwrTeA-Vzsod7IURHT_6wJ-7Z5vgYLHekTsJRUU_Bq85m1nt7FbpuoLKjoNPToSu/s320/IMG_4425.JPG" width="320" /></a></div><div><br /></div><p><br /></p><p><br /></p><p>**</p><div style="-webkit-text-stroke-width: 0px; background-color: white; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: #1a171b; font-family: Open Sans;">Beef Bourguignon # ingredients and doses # 800 gr lean beef - 2 carrots - 2 medium onions - 30 gr flour - seed oil - 4 cloves of garlic - 1 sprig of sage - 1 sprig of rosemary - 1 sprig of thyme - 2 bay leaves - 1 dl Cognac - 5 dl of French red wine (I prefer Barolo) - 150 gr of bacon - 5 dl of brown stock - 150 gr of Paris mushrooms - 150 gr of spring onions - 30 gr of sugar - 25 gr of butter - Salt - Pepper. METHOD . In a typical cast-iron pan add a little seed oil, bring to temperature, add 800 g of beef meat previously cut into chunks and brown it all for a few minutes over a high heat. Then add 2 carrots and 2 onions previously cut into chunks and let them sweat, together with the meat, for a few minutes, taking care to stir constantly. Dust everything with 30 g flour and finish browning in an oven preheated to 180 °C for 5 minutes. During this phase, do not stir the meat so that the meat roasts and the cooking juices bind without forming lumps. Remove the meat from the oven, stir to mix all the ingredients well, then douse with 1 dl of Cognac, 5 dl of French red wine and 5 dl of brown stock, add 4 crushed garlic cloves and 1 bouquet of herbs made up of 1 sprig of sage, 1 of rosemary, 1 of thyme and 2 bay leaves. Cover the cast-iron pan with its lid, lower the oven to 160°C and bake for 2 hours and 30 minutes. Meanwhile, in a non-stick pan, glaze 150 g spring onions with 30 g sugar and 25 g butter over medium heat for 3 minutes. Separately, cut 150 g bacon into chunks and brown them in a non-stick pan, without adding seasoning, for a few minutes. Once the bacon is browned, remove it from the pan, leaving the cooking fat on the bottom, and sauté 150 g mushrooms, previously cleaned and cut into slices not too thin. Season and cook the mushrooms for a few minutes over moderate heat.</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"> </div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTqYnJsMRBYgPHJgqAuxGS9iaGI65jvMtXmj9YhzmN3WIRVyfcOhI7iY5xoGKlTf3oBtB_6zEvMZPS-_Yrjs8JaG9OsV5SkHadNrHmO9vfktbvQsPz8C1bsLkKvWSUQ9Jid0xqIfL-0RD/s1287/BUAQE6232%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1287" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTqYnJsMRBYgPHJgqAuxGS9iaGI65jvMtXmj9YhzmN3WIRVyfcOhI7iY5xoGKlTf3oBtB_6zEvMZPS-_Yrjs8JaG9OsV5SkHadNrHmO9vfktbvQsPz8C1bsLkKvWSUQ9Jid0xqIfL-0RD/s320/BUAQE6232%255B1%255D.JPG" /></a></div> ************</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;">*******</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><p>Oysters in Blody Mary & raifort sauce # ingredients and servings for 3/4 people 8/10 fresh oysters - 4 tomates mùres-1 branche de cèleri-1 ail - 2 oignons nouveaux- 3 cuil à soup de jus de tomates - a few gouttes de sauce worcesterhire -2 cuil à café de sauce au raifort - 2 cuil de wodka - 1 citron - sel et poivre noir du moulin. Variante : incorporez aux tomates , 2 pimentes rouges frais èpèpinès et hachès au lieu du tabasco . DO THIS _ coupez les tomates , le cèleri et la gousse d'ail en deux dètaillez les oignons . Mettez les tomates le cèleri , ail et oignons dans le bol d'un mixer , hachez les finment puis transfèrez dans un bol, versez à petit lè jus de tomates , puis qualques gouttes de tabasco et salsa worcesterhire , à votre convenance , mèlangez bien puis laissez reporer 15/20 minutes . Incorporate the sauce au raifort et la wodka , pressez le citron et ajoutez le jus à la salsa , salez , poivre , serve immèdiatament ou bien couvrez et mettrez au rèfrigèrateur pendant 1 ou 2 h ( ore ).</p><div dir="ltr" trbidi="on"><div><br /></div><div>****** consil du chefAdrianomennillo ****** see the version where I served it as chef d'etage at the Frankfurt Intercontinental Hotel , with the addition of the raifort sauce , serve the oysters on a plate ( see my photo and blog )******Sauce au Raifort _ ingredients and doses : 3 cas de raifort râpé fin - 1/2 cac de sucre - 2 cac de sel - 1 cac de vinaigre - 4 cas de crème fraîche battue .DO THIS . Mélangez le raifort avec le sucre, le sel et le vinaigre. Laissez macérer 1 h puis rajoutez la crème. Conservez au frais.</div><div><br /></div><div>**** Or in mignonette sauce : consil du chefAdrianoMennillo :Mignonette sauce is a condiment usually made with minced shallots, ground pepper and vinegar, to which some chefs like to add wine to make the flavour more delicate. It is traditionally served with oysters.The name 'mignonette' originally referred to the small pouch of pepper and herbs used to infuse flavour into liquids, some French versions use champagne instead of wine - Ingredients and servings for the sauce 1/2 cup rosé wine - 2 chopped shallots -1 tablespoon white wine vinegar -1 teaspoon freshly ground white pepper -3/4 chopped parsley leaves . METHOD_Mix all the ingredients in a bowl and leave in the refrigerator for a minimum of three hours.Serve the sauce well chilled together with the oysters opened and laid on a bed of ice .</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9DwEtJK8-Xiol2PtT-4oMcJhrhEqlvL-H2ygzOAkwckHYX2gyXQmxsxW68jrAj1hhsXnM378r02D-J5Mz9IJ1u4UhfrFKMhQkbAfhVyShyphenhyphenQHirJ6x7-za1EOjj9yLJjBo_9tPlqnWkhb/s1600/rice1.jpg" style="margin-left: 1em; margin-right: 1em;">my photo and recipe<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9DwEtJK8-Xiol2PtT-4oMcJhrhEqlvL-H2ygzOAkwckHYX2gyXQmxsxW68jrAj1hhsXnM378r02D-J5Mz9IJ1u4UhfrFKMhQkbAfhVyShyphenhyphenQHirJ6x7-za1EOjj9yLJjBo_9tPlqnWkhb/s320/rice1.jpg" width="290" /></a></div><div><br style="font-family: "Times New Roman"; font-size: medium;" /></div></div></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;">****</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 27px; margin: 0px 12px;"><span style="color: black;"><br /></span></div><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Risotto to my way chefAdrianoMennillo # Ingredients and servings for 3/4 persons - 380/400 g carnaroli rice ( or nano ) - 2lt of chicken broth ( celery-carrot-onion with 2 cloves put in the onion ) a little olive oil - 2 mashed white onions - 1 garlic - 1 glass of dry white wine ( not cold from the fridge ) - 1/or 2 strains of Treviso radicchio salad (red) 160/180 g butter - salt - Parmesan cheese to taste - little cognac -12/14 squids _METHOD- 1 photo, mash the onion and brown it in evo (olive) oil , 2 photo , once washed the radicchio , cut it into thin strands ; 3 photos, in the meantime prepare the broth with the chicken legs and wings, 4 photos, once the radicchio has been cut, washed and dried, sauté it for 2/4 minutes together with the onion that you sautéed earlier for 5/6 minutes, 5 photos, in the meantime cook the baby squid in olive oil and the poached garlic, after 3/4 minutes add the cognac and discard the poached garlic, 6 photos, choose the rice suitable for risotto (not long). In a large saucepan where you have cooked the onion and radicchio, once hot, add the rice and stir every 2/3 minutes, then pour in the wine and let it evaporate; continue cooking, adding the hot stock 1/2 ladleful at a time, now add the squid and continue cooking the risotto, stirring continuously for 14/15 minutes to prevent the rice from sticking to the pan. Add the butter and stir continuously, at the end, season with a little grated cheese if you wish.</p><p>******* consil du chefAdrianoMennillo ( see my photo of the month of September 2021 ) the butter should be put in the pan, but it is important not to turn on the fire, the pan should be moved!</p><div dir="ltr" trbidi="on"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmZeBML5UtNCfrh8i3Heru4R2ID5Hd4l6VvfUeZ0MX5GrJI8fqZ9aSiGoU5Ky5DmMT5YKtKvr7UwuQcsc7K1Gr2WZt06dIIQLkNxjr1LEemCEmHbGEqstNYY8cWO6RlX4h3_x0vmwXvET/s1222/RIRME0727%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1222" data-original-width="1151" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmZeBML5UtNCfrh8i3Heru4R2ID5Hd4l6VvfUeZ0MX5GrJI8fqZ9aSiGoU5Ky5DmMT5YKtKvr7UwuQcsc7K1Gr2WZt06dIIQLkNxjr1LEemCEmHbGEqstNYY8cWO6RlX4h3_x0vmwXvET/s320/RIRME0727%255B1%255D.JPG" width="301" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUGHcCy7LmG6Ho0-soOplgrATeJ5Zg1pDA11hp-giTW5jRwF4Btx4FQ5KhKXf-iRpcb2YHB2O58oD-kF0vzwPPTeDBme3KcWyhUAs68FPlwsoP8Zr2mW1LONmPlD-WavQRWIkP7oIdee_nsRohhNv8jr7NrXzJdzFMEuLQt5QGqY8E3BTpFWmg1xfdG8/s320/risottotrevigiana.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="232" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUGHcCy7LmG6Ho0-soOplgrATeJ5Zg1pDA11hp-giTW5jRwF4Btx4FQ5KhKXf-iRpcb2YHB2O58oD-kF0vzwPPTeDBme3KcWyhUAs68FPlwsoP8Zr2mW1LONmPlD-WavQRWIkP7oIdee_nsRohhNv8jr7NrXzJdzFMEuLQt5QGqY8E3BTpFWmg1xfdG8/s1600/risottotrevigiana.JPG" width="232" /></a></div><br /><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">***</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><div class="separator" style="clear: both;">Spaghetti risotto with fish # ingredients and doses -350/400 gr spaghetti - 4 spoons of evo oil -1 small octopus - 2 squids - 200 g prawns -5 scampi -1 clove of garlic -7 cherry tomatoes -Dry white wine -Fish broth 8 or fumet or bisque - 1 courgette. DO THIS -( Method) -Clean the fish and cut it into small pieces. In a frying pan put the oil with the clove of garlic and fry, add the fish and cook for 10 minutes. Remove the garlic and deglaze with white wine, let it evaporate and add the cherry tomatoes, continue cooking for another 5 minutes, add the broken spaghetti and toast. Now add a ladleful of fish stock which you have prepared earlier with the heads and carapaces of the langoustines. Halfway through cooking, add the diced courgette and cook with the broth as you would for a risotto, adding a ladle of broth from time to time until the spaghetti is cooked.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">*******consil du chefAdrianoMennillo ( look my photos )_risottati , this means that both the spaghetti and the pasta should be cooked in the fish stock, adding a little at a time as if making a risotto, gradually adding until cooked 23/12 minutes, below I have added how to make fumet or bisque, look at my photo, so (stock, fumet and bisque) must always be hot.</div></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0jQDNhzGPFLODB8eXvOJ96V9JFhwEOSuNgfqgcrnvpEA3yjjU8jbtYR965eQQLnFBFz60GONNO1BWfDWXyiARizsQLJmOQytSJGcTKaDINlCri0Yl0esDAEQE2yDLPe2BLTmFZn29T65wgbVOAyxQK4FKU7MPGUwPbf7BEBvrnp7-9s9tql93nGX0Sxb/s1653/OSVC2954%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="1653" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0jQDNhzGPFLODB8eXvOJ96V9JFhwEOSuNgfqgcrnvpEA3yjjU8jbtYR965eQQLnFBFz60GONNO1BWfDWXyiARizsQLJmOQytSJGcTKaDINlCri0Yl0esDAEQE2yDLPe2BLTmFZn29T65wgbVOAyxQK4FKU7MPGUwPbf7BEBvrnp7-9s9tql93nGX0Sxb/s320/OSVC2954%5B1%5D.JPG" width="320" /></a></div><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">******</span><i style="color: #274e13;"> </i></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="text-align: -webkit-center;"><span style="color: #274e13;"><i>Genovese sauce (it's from Naples) # Ingredients and servings for 4/5 people: 500 g large penne (or ziti and candele) -1 kg Gallinella (or another equally tender cut of beef) -2/3 kg onions - 2 carrots -1 celery -1 glass of white wine - basil - salt - parsley - Parmesan cheese - a few cherry tomatoes - olive oil _METHOD - Peel the onions and cut them into small pieces. Then clean the carrots and celery and cut them also into small pieces; in a pot put the extra virgin olive oil and brown the previously cut meat.After about a quarter of an hour, remove the meat and in the same pot add some more oil with the onions, carrots and celery and cook with the lid closed for a few minutes. Then add a glass of white wine, then add the meat again with five crushed cherry tomatoes; season with salt, add a little more white wine and leave to cook over a low heat for at least an hour, although the time depends on how well the meat is cooked.Once the meat is almost ready, boil the water, throw in the pasta and finally season directly on the plate, never forgetting a sprinkling of parmesan cheese.<br /><br /><br /></i><div class="separator" style="clear: both; color: blue;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56F5d19bmED3HksPx_PF3-3raaloH5BRw_cMyD-gdpBbhJo3CucyBVr41dYWGBI54hfx3Wl_vwmVGWHYagR-XBwaP0SBA3nnmIayEnGhrx6vbqW0cmMyRGK9N6wprnoF9sfjdW_oV417Q/s1351/IMG_E3568%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="686" data-original-width="1351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56F5d19bmED3HksPx_PF3-3raaloH5BRw_cMyD-gdpBbhJo3CucyBVr41dYWGBI54hfx3Wl_vwmVGWHYagR-XBwaP0SBA3nnmIayEnGhrx6vbqW0cmMyRGK9N6wprnoF9sfjdW_oV417Q/s320/IMG_E3568%255B1%255D.JPG" width="320" /></a></div><br /></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqbu9cE1rK36wORwQN5TFnnujRAZeQqNT_SU8EpLCS70F9BDhtAWAitm2AUphkkeg259G6HgEwRATvHppW3toqfEp0d7FTEe9y5pvom4NFylT4nhJebCKwjsb2PW74-9sWz761AB8Kupd/s1800/LTJO8947%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqbu9cE1rK36wORwQN5TFnnujRAZeQqNT_SU8EpLCS70F9BDhtAWAitm2AUphkkeg259G6HgEwRATvHppW3toqfEp0d7FTEe9y5pvom4NFylT4nhJebCKwjsb2PW74-9sWz761AB8Kupd/s320/LTJO8947%255B1%255D.JPG" /></a></div><div><br /></div><span style="color: blue; text-align: -webkit-center;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">*********</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><p style="text-indent: -24px;">SaSavory pie with zucchini and codfish # Ingredients and servings _ 250 gr desalted codfish ( codfish ) -1 onion 2/3 zucchini (500 gr) -2 garlic -parsley - liquid cream for cooking - Grated cheese .METHOD-First let's prepare the ingredients. Chop the garlic and parsley, chop the onion, cut the zucchini into thin slices and the desalted codfish into pieces or strips.In a frying pan we will fry with a little oil, the codfish, chopped garlic and parsley. We have reserved.In another skillet with oil, we will sauté the chopped onion.When it starts to take color we will add the thinly sliced zucchini.We will sauté everything well and take a golden color along with the onion. Then we will add the cod that we sautéed with the garlic and parsley.We will sauté everything together and taste for salt. We will leave it until everything is well cooked. About 5/8 minutes.When we see that everything is well cooked and blended, we will add a splash of liquid cream, about 50ml. We will stir it and remove it from the heat.We will put it in a source or individual casseroles.We will cover it with grated cheese.We will put the oven at 180°C or the grill.We will grate it, when it is golden brown we will take it out.And ready to eat .</p><div class="separator" style="clear: both; text-align: center; text-indent: -24px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNyHx8gwRzHrOg0a-8tuP9Go1kk05zTFTQ4Qb_soz3-VoTG1_Oor_UGfHT2jBegYUudCjrF3-IOQOG4yCWA9yJzot4QXaSqlttZNbYIwWenM5q0kF56ZMCbpIjtqvo_kLl7Jf0wNeEqQwGnFPGYDvs0tmnY3k2T28CN2vLsDNZlva0bv0zC0Ufpw4SA/s1123/FGMWE2068%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1052" data-original-width="1123" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNyHx8gwRzHrOg0a-8tuP9Go1kk05zTFTQ4Qb_soz3-VoTG1_Oor_UGfHT2jBegYUudCjrF3-IOQOG4yCWA9yJzot4QXaSqlttZNbYIwWenM5q0kF56ZMCbpIjtqvo_kLl7Jf0wNeEqQwGnFPGYDvs0tmnY3k2T28CN2vLsDNZlva0bv0zC0Ufpw4SA/s320/FGMWE2068%5B1%5D.JPG" width="320" /></a></div><div><br /></div></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">********</span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/VRpUqpPPG1c" width="320" youtube-src-id="VRpUqpPPG1c"></iframe></div><br /><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">*********</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Spaghetti with scrimps and pistacchio # ingredienti e dosi per 2 persone - 210 gr of spaghetti - 10 big prawns -2 garlic cloves -1 fresh lemon -1 glass white wine -flour-chili pepper - salt -extra virgin olive oil .FATE COSI -Wash the prawns under cold water, peel them removing head and tail.Devein the prawns. Need help with that? Take a sharp knife, cut a small line into the prawn by running down the length of the prawn’s back. With the tip of the knife, remove the black intestine and discard.Put some flour on a plate and flour the cleaned prawns.Shell the pistachios, cut some of them finely and leave some bigger chunks.Cut finely the garlic and drizzle some oil in a pan on medium heat.Once the garlic is browned, add the prawns and let them cook for a minute.Add some salt, chili pepper and a sip of wine, then let the wine evaporate.Turn the prawns, add all the pistachios, and put the lid on.Cook with low heat for 10-15 minutes, and add some water if the sauce dries.Take out some prawns and use a chopping board to cut them in little chunks, then put them back in the pan (this way you will have a mix of big and small pieces of prawns).When the prawns are cooked and the sauce is creamy, squeeze the lemon and turn off the stove.Let it rest and take care of the pastaNow that your sauce is ready, weight your pasta and boil some water. For this recipe I suggest to use spaghetti, but you can use other types of pasta.Once the water boils, add the salt and then the spaghettiBefore draining the pasta, pour some hot water from the pot in a cupTurn on the stove with the pan of sauce, throw in the spaghetti and eventually add a bit of hot water your left aside ,serve !!</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji93SAVlXdOQ_21OOtBOm_6KDAC4n-9LR3I7dUhc0Em67g1oLYq2ki5p6vRHKqVA9OT8B7QH21UvrbVABOgrLKnFumEjpOhMQOFvGK6c8KipBl5ybkO4uQGpJUxae7xPqnOCXaSroTJPIZ/s1138/IMG_E0237%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1138" data-original-width="976" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji93SAVlXdOQ_21OOtBOm_6KDAC4n-9LR3I7dUhc0Em67g1oLYq2ki5p6vRHKqVA9OT8B7QH21UvrbVABOgrLKnFumEjpOhMQOFvGK6c8KipBl5ybkO4uQGpJUxae7xPqnOCXaSroTJPIZ/s320/IMG_E0237%255B1%255D.JPG" width="274" /></a></div></div><div><br /></div></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-86715622450162500802023-09-17T09:12:00.033+02:002024-03-18T09:23:24.179+01:00 # Ravioli con ricotta e spinaci # Spaghetti alla puttanesca # Rice dengan krim asparagus # Seezunge alla mugnaia # Lasagne Kürbis e Wurst # la Casuòla # Zuppetta napoletana # ポルトガル風タコ # Garibaldi's coppola # Artichauts farcis alla molisana # Mozzarella in carrozza # Spaghetti con soffritto napoletano # Coniglio alla vicentina # Maccu di fave # Pizza à la scarola # Casatiello neapollitan # Astice to Biarritz # Duck with Apples & Prunes # Ayam masak merad # Scallops wit saffron # Pork with milk # Neapolitan fish soup # Cassata sicilien # General Tso's Chicken # Gnudi # Bolognese ragout # Agnello alla sicilien # Ayam lemak # Trip alla milanese # Spaghetti all'amatriciana # Caponata sicilien # Trofie sausage mushroom and walnuts #<div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji"><span><div><div><div><span style="color: #222222; font-family: Vollkorn, serif;"><span style="font-size: 20px;"><div>Ravioli con ricotta e spinaci # ingredienti e dosi per 4 persone -</div><div><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">Per la pasta: </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">300 gr farina 180 W - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">3 uova intere -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;"> sale >> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">Per il ripieno : </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">250 gr ricotta - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">150 gr spinaci freschi (eventualmente anche surgelati) - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">1 uovo - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">50 gr parmigiano -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;"> noce moscata - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">q.b. timo fresco (facoltativo) -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;"> sale -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;">pepe -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px;"> olio EVO .METHOD-Per il ripieno > > </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Far scaldare un filo d'olio in un tegame capiente, mettere gli spinaci coprire e far rosolare.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;"> Appena gli spinaci iniziano ad appassire, unire il timo, regolare di sale e pepe e far cuocere.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;"> Una volta cotti, sminuzzarli con una mezza luna e trasferirli tiepidi in una terrina con la ricotta setacciata e il parmigiano grattugiato. Mescolare bene.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;"> Profumare con un pizzico di noce moscata, incorporare l'uovo intero e mescolare., PER la pasta >></span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Preparare l'impasto della pasta mettendo nella ciotola della planetaria la farina, il sale e le uova poco alla volta. Far amalgamare bene (se non avete la planetaria mettete la farina a fontana sulla spianatoia, rompere al centro le uova, aggiungete il sale ed impastate manualmente). Trasferire l'impasto sul piano di lavoro e lavorarlo brevemente con le mani fino a ottenere un composto asciutto e compatto. Avvolgerlo nella pellicola trasparente e far riposare per almeno due ore.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Riprendere la pasta, dividerla in 4 pezzi e iniziare a lavorare con la macchina per la pasta il primo, lasciando avvolti nella pellicola gli altri per evitare che diventino secchi. Infarinare la sfoglia spesso e ripassarla più volte nella macchina diminuendo di volta in volta lo spessore. Prima di ogni passaggio piegarla su se stessa a libro. Terminare lavorando la sfoglia sul penultimo foro e appoggiarla su un piano infarinato. Ripetere l'operazione con gli altri tre panetti.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;"> Con l'aiuto di due cucchiaini posizionare il ripieno a mucchietti ben distanziati. Inumidire i bordi con acqua o con del bianco d'uovo, ricoprire con una seconda sfoglia, sigillate bene intorno al ripieno e ritagliate i ravioli con un coppa pasta o uno stampo per ravioli. </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">A mano a mano che preparate i ravioli, conservateli distanziati su un piano infarinato. </span><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;"> La cottura dei ravioli: Mettere a bollire una pentola con abbondante acqua salata e far cuocere i ravioli per circa 5 minuti, unirli al condimento scelto (per me burro e salvia) e aggiungere, se necessario, un po’ di acqua di cottura per ammorbidire il tutto. Servirli caldi.</div><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;"><br /></div><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">******* consil du chefAdrianoMennillo -I ravioli fatti in casa si possono congelare da crudi. Occorre disporli distanziati su un piano e riporli in freezer. Una volta congelati in questo modo potranno essere riuniti in un unico sacchetto adatto per essere surgelato. Quando decidete poi di utilizzarli, andranno messi a cuocere in acqua bollente ancora congelati. Il tempo di cottura sarà leggermente maggiore.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTXTlz3KYDoGoXUNuKcACJUAJ8svE8IFhPGuQwZz3M9JZcwRI3l8dAwGVGZyFwp63nfVdbFXsNx9Y8hE5mAkOuQh6QOPbJguv-ha87OtqBSHfgHG9bquk-LEevYYIfqnqSmXyeXb8xg4XKr7wRXBdm6_lsM0GxVjRSP_9iKrhUK9CmagZSWPJJznhnqUO/s1761/QCAG0939%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1621" data-original-width="1761" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTXTlz3KYDoGoXUNuKcACJUAJ8svE8IFhPGuQwZz3M9JZcwRI3l8dAwGVGZyFwp63nfVdbFXsNx9Y8hE5mAkOuQh6QOPbJguv-ha87OtqBSHfgHG9bquk-LEevYYIfqnqSmXyeXb8xg4XKr7wRXBdm6_lsM0GxVjRSP_9iKrhUK9CmagZSWPJJznhnqUO/s320/QCAG0939%5B1%5D.JPG" width="320" /></a></div><br /> **</div><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Spaghetti alla puttanesca # ingredienti e dosi -<span style="color: black; font-size: 12.54px; text-align: center;">400 gr di spaghetti </span><span style="color: black; font-size: 12.54px; text-align: center;">500 gr di pomodori da sugo (o una lattina di pelati) -6/</span><span style="color: black; font-size: 12.54px; text-align: center;">8 filetti di acciuga -1</span><span style="color: black; font-size: 12.54px; text-align: center;"> spicchio d'aglio -</span><span style="color: black; font-size: 12.54px; text-align: center;"> cucchiaio di capperi sotto sale -</span><span style="color: black; font-size: 12.54px; text-align: center;">100 gr di olive nere, denocciolate e a rondelle -</span><span style="color: black; font-size: 12.54px; text-align: center;">peperoncino -</span><span style="color: black; font-size: 12.54px; text-align: center;">origano-</span><span style="color: black; font-size: 12.54px; text-align: center;">sale-</span><span style="color: black; font-size: 12.54px; text-align: center;">olio evo -</span><span style="color: black; font-size: 12.54px; text-align: center;">prezzemolo .METHOD-</span><span style="color: black; font-size: 12.54px; text-align: center;">In una capiente padella fate rosolare l'olio con l'aglio e il peperoncino.</span><span style="color: black; font-size: 12.54px; text-align: center;">Unite i capperi (sciacquati dal sale), le acciughe, le olive e l'origano.</span><span style="color: black; font-size: 12.54px; text-align: center;"> Ora aggiungete i pomodori sbucciati (o i pelati), salate e mettete un po' di prezzemolo.</span><span style="color: black; font-size: 12.54px; text-align: center;"> Intanto lessate gli spaghetti, scolateli al dente e continuate la cottura nel sugo.</span><span style="color: black; font-size: 12.54px; text-align: center;">Impiattate e completate con dell'altro prezzemolo e dell'altro origano .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPe8Mkunsg2ICd6851eh1O0buXxvaZ_CMF5rp5coxirxicAin2B-Tel2OlynCLI4v7UwY8rAkP1eDterIQ4b4N8cbhjg3sDYZMfebza0PhF_Z1Za1PhYSjVVbcql9HRy_3H6BlHBLXSNgNbF9jdHJbLJ8W3jklMCdV0WAgxxEwsfgJaQUXTv31dzUxKe5/s1643/IMG_E7414%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1643" data-original-width="1312" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPe8Mkunsg2ICd6851eh1O0buXxvaZ_CMF5rp5coxirxicAin2B-Tel2OlynCLI4v7UwY8rAkP1eDterIQ4b4N8cbhjg3sDYZMfebza0PhF_Z1Za1PhYSjVVbcql9HRy_3H6BlHBLXSNgNbF9jdHJbLJ8W3jklMCdV0WAgxxEwsfgJaQUXTv31dzUxKe5/s320/IMG_E7414%5B1%5D.JPG" width="256" /></a></div><br /><br /></span></div><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;"><br /></div><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">****</div>Zuppetta napoletana # ingredienti e dosi -<span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Zuppetta napoletana (per circa 20 zuppette di circa 6 cm per lato) .>> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Pasta sfoglia come descritta in questo mio blog , oppure si compra già fatta -</span><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;" /><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Amarene sciroppate -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Zucchero a velo .>>> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Per la crema: 1 tuorlo, 1 uovo intero, 180 gr di zucchero, 70 gr di farina 00, 1 bustina di vanillina, 1/2 litro di latte intero fresco, 1 scorzetta di limone grattugiato (sempre da preferire un buon limone Costa d'Amalfi), 200 ml di panna fresca.>>> </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Per la bagna: acqua, zucchero, scorza di limone, scorza d'arancia, una foglia di alloro.METHOD-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: 13.2px; text-align: justify;">Prepariamo la crema: in un tegame montare lo zucchero e la vanillina con le uova. Aggiungere poi la scorzetta grattugiata del limone e la farina. Unire il latte poco alla volta e far addensare a fuoco dolce. Ricordarsi sempre di mescolare. Quando la crema raggiunge la consistenza desiderata e vela il cucchiaio è arrivato il momento si spegnere e lasciar raffreddare. Montare la panna e incorporarla alla crema fredda. Mettere da parte. Ora occupiamoci del pan di spagna: tagliarlo a fette spesse circa 1,5 cm ed eliminare il bordo. Ora nel vassoio predestinato ad accogliere le zuppette mettere il primo strato di sfoglia, poi un primo strato di crema e le amarene un po' sparse. Ora sistemare le fettine di pan di spagna e inumidirle, non troppo mi raccomando, con la bagna. Per la suddetta bagna non indico le dosi, io faccio ad occhio. Se posso darvi un suggerimento, potete anche aggiungervi del liquore, Strega di Benevento possibilmente. Ora mettere la restante parte della crema e sistemarvi sopra altre amarene. Chiudere con l'ultimo strato di pasta sfoglia e cospargere di zucchero a velo. Tagliare le zuppette, devono essere dei cubetti di 6 cm per lato. Una volta tagliate, le zuppette si devono assestare in frigo per almeno 4/5 ore. Dopo si mangiano che è un piacere.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tM3y9-DPrNqPgxsdXI5i7m_94qPcwVCSnvNJ8isZgwxM6v6HIPDRKBXcJUABJLVCcps2TJWsTL0pgSfki96JH1MTJtuGP0HLc0yGHqAJvcg28JrhJ_ys5cKToQyPX-6WjpeF_fjUoC08cVqcLo-wya7ucM_teAZFe8dP38QWC_1OS-SS9bMDAdNKdsc-/s1592/BJOL2853%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1148" data-original-width="1592" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tM3y9-DPrNqPgxsdXI5i7m_94qPcwVCSnvNJ8isZgwxM6v6HIPDRKBXcJUABJLVCcps2TJWsTL0pgSfki96JH1MTJtuGP0HLc0yGHqAJvcg28JrhJ_ys5cKToQyPX-6WjpeF_fjUoC08cVqcLo-wya7ucM_teAZFe8dP38QWC_1OS-SS9bMDAdNKdsc-/s320/BJOL2853%5B1%5D.JPG" width="320" /></a></div><br /></span><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;" /><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;" /></div><div><br /></div><div> *******</div><div><br /></div><div>Risotto with asparagus cream # ingredients and doses -1 bunch of green asparagus</div><div>300 gr carnaroli rice -1/2 onion -50 gr mixed ricotta cheese -evo oil -vegetable broth -salt -4 cubes of cold butter -parmesan cheese. DO THIS -Wash the asparagus thoroughly and remove the hard end, cut off the tips and steam them. Or if you have a microwave you can put them in an airtight container with three tablespoons of water and cook for 7 to 8 minutes at 600 watts. In the meantime, brown the chopped onion in a small saucepan with a little olive oil, then add the remaining asparagus, cut into small rounds - it doesn't matter if you're very precise, as we'll be blending everything together afterwards. Heat the vegetable stock separately and in an empty frying pan toast the rice for a few minutes, it will be toasted when it changes its aroma and makes a different noise in the pan when you stir it. At this point slowly start adding ladles of stock until the rice is half cooked. In the meantime, blend your cooked asparagus with the onion and add the ricotta, continue to blend until you get a smooth, velvety cream. If necessary and you see many lumps, pass it through a sieve. Add the cream to the risotto, season with salt and continue adding the stock until cooked. Leave the rice quite liquidy and add salt to taste, add a few asparagus tips and stir in the cold butter.</div><div>****** consil du chefAdrianoMennillo . put the butter in the freezer to obtain a perfect mantecatura, then add the grated Parmesan cheese and serve decorating the dish with a few asparagus tips.Asparagus is the vegetable richest in fibre and contains limited amounts of fat, protein and sugar, while it is rich in minerals such as calcium, phosphorus, magnesium and potassium. This vegetable is also rich in antioxidants, vitamin A, vitamin B6 and vitamin C. Its most significant property is its diuretic property, which facilitates the elimination of excess fluid and metabolic waste from the body, but it also has a remineralising effect, increases blood fluidity and can stimulate the lazy bowel.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCpy8CpllIP1copbWXBHlUo40_4CcB7m6IbIxhSewBjtu3xIkogt94Ea7yhNKc1i1TA3lKwCUqeu-a-Uskk3NFoVYXYLP8RE0W7wzHIudvgAGdA_10udwXvwFH3rmQqMNyCodhulMzs-zSmrRMyO1oxHkoKWR2R58mZEmFMa33Bs-JkuQn1D87eDndhH2/s1754/IMG_E6977%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1754" data-original-width="1248" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCpy8CpllIP1copbWXBHlUo40_4CcB7m6IbIxhSewBjtu3xIkogt94Ea7yhNKc1i1TA3lKwCUqeu-a-Uskk3NFoVYXYLP8RE0W7wzHIudvgAGdA_10udwXvwFH3rmQqMNyCodhulMzs-zSmrRMyO1oxHkoKWR2R58mZEmFMa33Bs-JkuQn1D87eDndhH2/s320/IMG_E6977%5B1%5D.JPG" width="228" /></a></div><br /><br /></div></span></span></div><ul style="background-color: white; box-sizing: border-box; color: #222222; font-family: Vollkorn, serif; font-size: 20px; list-style: inside square; margin: 0px 0px 30px; padding: 0px;"><li style="box-sizing: inherit;">Risotto con crema asparagi # ingredienti e dosi -1 mazzo di asparagi verdi</li><li style="box-sizing: inherit;">300 gr di riso carnaroli -1/2 cipolla -50 gr di ricotta mista-olio evo - brodo vegetale -sale -4 cubetti di burro freddo -parmigiano reggiano .FATE COSI -Lavate accuratamente gli asparagi e levate l’estremità più dura, tagliate le punte e cuocetele al vapore. Oppure se avete il microonde potete metterle in un contenitore ermetico con tre cucchiai d’acqua e cuocete per 7/8 minuti a 600 watt. Questo è un ottimo metodo senza che perdano le loro proprietà nutritive.Nel frattempo mettere in un pentolino la cipolla tritata a rosolare con un filo d’olio evo, poi aggiungete gli asparagi rimasti tagliati a rondelline, non importerà essere precisi visto che poi frulleremo tutto.Scaldate a parte il brodo vegetale e in una padella vuota mettete a tostare il riso per qualche minuto, sarà tostato quando cambierà di profumo e farà un rumore diverso nella padella quando lo rimescolerete.A questo punto iniziate pian piano ad aggiungere mestoli di brodo fino a metà cottura del riso. Nel frattempo frullate i vostri asparagi cotti con la cipolla e unite anche la ricotta, continuate a frullare fino a quando otterrete una crema liscia e vellutata. Se necessario e vedete molti grumi passatela al colino. Aggiungete la crema al risotto, salate e continuate ad aggiungere il brodo fino a fine cottura. Lasciate il riso abbastanza liquido e aggiustate di sale , aggiungete qualche punta di asparago e mantecate con il burro freddo.</li><li style="box-sizing: inherit;">****** consil du chefAdrianoMennillo . mettere il burro in freezer per ottenere una mantecatura perfetta., poi unite il parmigiano grattugiato e servite decorando il piatto con qualche punta di asparago.L’asparago è l’ortaggio più ricco di fibre e contiene limitate quantità di grassi, proteine e zuccheri, mentre è ricco di elementi minerali come calcio, fosforo, magnesio e potassio. Questo ortaggio ha anche un contenuto di antiossidanti, di <i>vitamina A,vitamina B6 e vitamina C , </i>La sua proprietà più significativa è quella diuretica, che facilita l’eliminazione dall’organismo dei liquidi in eccesso e delle scorie prodotte dal metabolismo, ma ha inoltre un effetto rimineralizzante, aumenta la fluidità del sangue e può stimolare l’intestino pigro.</li></ul></div><div style="color: #212529;"><span style="font-size: 18px;"><div>>> Risotto dengan krim asparagus # bahan dan takaran -1 ikat asparagus hijau</div><div>300 gr nasi carnaroli -1/2 bawang bombay -50 gr keju ricotta campuran -minyak zaitun -kaldu sayuran -garam -4 potong mentega dingin -keju parmesan CARA MEMBUAT -Cuci bersih asparagus dan buang bagian yang keras, potong bagian ujungnya lalu kukus. Atau jika Anda memiliki microwave, Anda dapat memasukkannya ke dalam wadah kedap udara dengan tiga sendok makan air dan masak selama 7 hingga 8 menit dengan daya 600 watt. Sementara itu, kecokelatan bawang bombay cincang dalam panci kecil dengan sedikit minyak zaitun, lalu tambahkan sisa asparagus, potong kecil-kecil - tidak masalah jika Anda sangat teliti, karena kita akan mencampurkan semuanya setelahnya. Panaskan kaldu sayuran secara terpisah dan panggang nasi dalam wajan kosong selama beberapa menit, nasi akan terpanggang saat aromanya berubah dan mengeluarkan suara yang berbeda di wajan saat Anda mengaduknya. Pada titik ini, perlahan-lahan mulailah menambahkan sesendok penuh kaldu hingga nasi setengah matang. Sementara itu, campurkan asparagus yang sudah dimasak dengan bawang bombay dan tambahkan ricotta, lanjutkan memblender hingga menjadi krim yang lembut. Jika perlu dan Anda melihat banyak gumpalan, saringlah melalui saringan. Tambahkan krim ke dalam risotto, bumbui dengan garam dan lanjutkan menambahkan kaldu hingga matang. Biarkan nasi cukup cair dan tambahkan garam secukupnya, tambahkan beberapa ujung asparagus dan aduk dengan mentega dingin.</div><div>****** consil du chefAdrianoMennillo . masukkan mentega ke dalam freezer untuk mendapatkan mantecatura yang sempurna, lalu tambahkan keju Parmesan parut dan sajikan, hiasi hidangan dengan beberapa ujung asparagus Asparagus merupakan sayuran yang paling kaya serat dan mengandung sedikit lemak, protein, dan gula, serta kaya akan mineral seperti kalsium, fosfor, magnesium, dan kalium. Sayuran ini juga kaya akan antioksidan, vitamin A, vitamin B6 dan vitamin C. Khasiatnya yang paling signifikan adalah sifat diuretiknya, yang memfasilitasi pembuangan kelebihan cairan dan sisa metabolisme dari tubuh, selain itu juga memiliki efek remineralisasi, meningkatkan fluiditas darah dan dapat menstimulasi usus yang malas .</div></span></div><div style="color: #212529;"><span style="font-size: 18px;"><br /></span></div><div style="color: #212529;"><span style="font-size: 18px;">***</span></div><div style="color: #212529;"><span style="font-size: 18px;">Polpo alla portoghese # ingredienti e dosi - </span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">1 kg di polpo -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">3 cipollotti -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">3 piccoli peperoni dolci (rosso, giallo, arancione) -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">1 mazzo di prezzemolo -</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">il succo di mezzo limone</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">2 cucchiai di </span><a href="http://www.giancarloceci.com/it/prodotti/l-olio.html" style="background-color: white; color: #444444; font-family: "Open Sans"; font-size: 13.2px; text-decoration-line: none;" target="_blank">olio extravergine d'oliva</a><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;"> -</span></div><div><span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px;">sale e pepe .METHOD-</span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;">Lavate bene il polpo sotto il getto d'acqua fredda. </span><span style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;">Fatelo cuocere in pentola a pressione con due tazze abbondanti di acqua, mezza cipolla e una presa di sale anche per 20 minuti.</span><div style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;">(io, abitando in una località di montagna e quindi avendo poca dimestichezza con questo tipo di prodotto di mare, ho optato per il polpo surgelato che ho fatto scongelare e poi ho lessato 30 minuti in acqua, sempre con cipolla e sale).Fate raffreddare il polpo nella sua acqua di cottura e poi scolate.</div><div style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;">Affettate sottilmente i cipollotti, tritate il prezzemolo, tagliate i peperoni, tagliate il polpo e mescolate bene il tutto. Condite con il succo di limone, l'olio extravergine d'oliva, sale e pepe.</div><div style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;">Lasciate insaporire bene il tutto anche 30 minuti prima di servire.</div><div style="background-color: white; text-align: justify;"><span style="color: #666666; font-family: Open Sans;"><span style="font-size: 13.2px;">Servite con pane casereccio tostato.</span></span><div class="separator" style="clear: both; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBalGlx0wJVHjCeqTSQTPod_hOEREvaWRc8gjmqdlAWk74HKNQgVkt3_9cE5HG27NhKczmO-MC6QeYNwWJQkNkwpmFdumdyCAqGu9so-7Pt487IZ3vvH7JDp5Popm_poL6qCjvOv64hvnLl0asGhG57Fw3fMUl0gRIj4Q0VE-KTzYeFyd6aYvkEbFR1tt/s1322/JTCB4319%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1322" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBalGlx0wJVHjCeqTSQTPod_hOEREvaWRc8gjmqdlAWk74HKNQgVkt3_9cE5HG27NhKczmO-MC6QeYNwWJQkNkwpmFdumdyCAqGu9so-7Pt487IZ3vvH7JDp5Popm_poL6qCjvOv64hvnLl0asGhG57Fw3fMUl0gRIj4Q0VE-KTzYeFyd6aYvkEbFR1tt/s320/JTCB4319%5B1%5D.JPG" width="320" /></a></div><br /><span style="color: #666666; font-family: Open Sans;"><span style="font-size: 13.2px;">ポルトガル風タコ # 材料と分量 - タコ1kg - ネギ3本 - ピーマン(赤、黄、オレンジ)小3個 - パセリ1束 - レモン汁半分 - エクストラバージンオリーブオイル大さじ2 - 塩、コショウ。圧力鍋にたっぷりの水2カップ、玉ねぎ1/2個、塩少々を入れて20分ほど煮る(私は冷凍のタコを使い、解凍した後、玉ねぎと塩を入れた水で30分茹でた)。レモン汁、エクストラバージンオリーブオイル、塩、胡椒で味付けし、30分ほど置いてよく馴染ませたらできあがり。 自家製パンをトーストして添える。</span></span></div><div style="color: #212529; font-size: 18px;"><br /></div></span></div><div style="color: #212529;"><span style="font-size: 18px;"><br /></span></div><div style="color: #212529;"><span style="font-size: 18px;"><br /></span></div><div style="color: #212529;"><span style="font-size: 18px;"><br /></span></div><div style="color: #212529;"><span style="font-size: 18px;"> **********</span></div><div style="color: #212529;"><span style="font-size: 18px;">Seezunge "alla mugnaia" # Zutaten und Mengen -4 Seezunge - 1/2 Liter frische Milch - 100 gr Butter -</span><span style="font-size: 18px;">Mehl 00 nach Geschmack - gehackte Petersilie nach Belieben - Salz .TUN SIE DAS - Entfernen Sie die Haut von der Seezunge (Sie können sie auch vom Fischhändler beim Kauf entfernen lassen), den Kopf, die Gräten und die Eingeweide und spülen Sie sie unter fließendem Wasser gut ab. Die gesäuberte Seezunge in eine Schüssel geben, mit Milch bedecken und ca. 1 Stunde im Kühlschrank ruhen lassen.nach Ablauf der Ruhezeit den Fisch mehlieren.in einer Pfanne die Butter schmelzen und den Fisch auf beiden Seiten ca. 5/7 Minuten braten.nach dem Braten mit Salz würzen und mit etwas gehackter Petersilie abschmecken.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HInyh772jWTA_X4WA4YwzkMjDNWlDrha4woEEHuU6CJGYbiJAcpYyVdn-8-jKqMPtrQ2GS8ZsImv8u7SkM00XvNX0pYkaGzP023HHtM5bdB8FljQqQBBq0VYcJn8nLHRAqQnv2giEf-UdklyfokWKblDbxv9YxUWEh_CX11w0e8TOKGbYaE_xZKLc1oT/s1996/LYDW0506%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="957" data-original-width="1996" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HInyh772jWTA_X4WA4YwzkMjDNWlDrha4woEEHuU6CJGYbiJAcpYyVdn-8-jKqMPtrQ2GS8ZsImv8u7SkM00XvNX0pYkaGzP023HHtM5bdB8FljQqQBBq0VYcJn8nLHRAqQnv2giEf-UdklyfokWKblDbxv9YxUWEh_CX11w0e8TOKGbYaE_xZKLc1oT/s320/LYDW0506%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div></div><div style="color: #212529;"><span style="font-size: 18px;"><br /></span></div><div style="color: #212529;"><span style="font-size: 18px;"><br /></span></div><div style="color: #212529;"><span style="font-size: 18px;">Sogliola alla mugnaia # ingredienti e dosi -</span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="background-color: white; color: #838383; font-size: 13px; text-align: justify;">4 sogliole - </span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="background-color: white; color: #838383; font-size: 13px; text-align: justify;">1/2 litro di latte fresco - </span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="background-color: white; color: #838383; font-size: 13px; text-align: justify;">100 gr di burro -</span></div><p class="Corpo" style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; color: #838383; font-family: "Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px 0px 18px; text-align: justify; vertical-align: baseline;">farina 00 q.b. - prezzemolo tritato q.b. - sale .FATE COSI -Privare la sogliola della pelle (potete anche farla rimuovere dal pescivendolo al momento dell’acquisto), della testa, delle lische, delle interiora e sciacquare bene sotto l’acqua corrente. Mettere le sogliole pulite in una terrina coperte di latte e lasciare riposare in frigo per circa 1 ora.Trascorso il tempo di riposo, infarinare il pesce.In una padella far sciogliere il burro e cuocere i pesci da ambo i lati per circa 5/7 minuti.Terminata la cottura, salare e completare a piacere con un po’ di prezzemolo tritato.</p><div style="color: #212529;"><span style="font-size: 18px;"><br /></span></div><div style="color: #212529;"><span style="font-size: 18px;">****</span></div><div style="color: #212529;"><span style="font-size: 18px;"> </span></div><div style="color: #212529;"><span style="font-size: 18px;">Kürbis Wurst Lasagne # Zutaten und Mengen -250 gr frischer Blätterteig ohne Vorkochen - 300 gr Kürbis (Nettogewicht)1 Zweig Rosmarin-2 kleine Schalotten-300 gr frische Wurst (ich verwende grobkörniges Schweinefleisch) -150 gr Stracciatela oder Mozzarella und 50 gr Sahne -100 gr Kuh-Ricotta-Käse -500 gr Bechamelsauce -50 gr Parmesankäse-Würzöl nach Geschmack-Salz und Pfeffer nach Geschmack-ein paar Esslöffel Milch. METHODE - Zuerst die Bechamelsauce zubereiten, mit Muskatnuss würzen und mit Frischhaltefolie abdecken.den Kürbis in kleine Würfel schneiden, die Schalotte in einer Pfanne hacken, den Rosmarinzweig mit Küchengarn zubinden, damit er seine Nadeln nicht verliert und sie sich während des Kochens im Kürbis verteilen.das Öl und die Kürbiswürfel zugeben und auf kleiner Flamme unter häufigem Rühren schmoren, bis sie gar sind, mit Salz und Pfeffer würzen. Die frische Wurst aus der Haut nehmen und in einer Pfanne mit gehackten Schalotten und etwas Öl anbraten. Unter ständigem Rühren zerbröseln, bis sie ihr ganzes Kochwasser verloren hat und gut gebräunt und trocken ist. Die Backform mit Butter einfetten, eine leichte Schicht Bechamelsoße auf den Boden geben und mit dem Teigblatt abdecken, einige Löffel Kürbis und Wurst darauf verteilen, mit Bechamelsoße, Stracciatella und Parmesankäse bedecken. Mit einem weiteren Teigblatt abdecken und so fortfahren, bis die Füllung aufgebraucht ist, also 5/6 Schichten. In einer Backform der angegebenen Größe braucht man für jede Schicht zwei Blätter der berühmten Nudelmarke, dazu die Bechamelsauce, einige Kürbisstücke und etwas Wurst, die man vielleicht zur Dekoration in die Mitte legt. Die Oberfläche der Zubereitung mit einer Gabel einstechen, um zu verhindern, dass der Teig während des Backens Blasen wirft, mit Parmesan bestreuen, mit Alufolie abdecken und bei 220° zwanzig Minuten im Ofen backen.</span></div><div style="color: #212529; font-size: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqjoDj1yiUvb78yS8b4Zki5kMoJ6sveDyDbtsUGpmN3jxYWr6RfaSow2UOKedpZpNqTjO1PXlW2H3_oK8lhbg06wvvAVQcqFIHZxAOZRwHhWEG_MVie5aK7G7gXX-k2lYBMjwO163fDCO-ts72oyqE-4KPig9ZL76Gc8w5RQAv23hN5Pv3k4Xy0TMmF8h/s1631/IMG_E6337%5B1%5D.JPG" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1545" data-original-width="1631" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqjoDj1yiUvb78yS8b4Zki5kMoJ6sveDyDbtsUGpmN3jxYWr6RfaSow2UOKedpZpNqTjO1PXlW2H3_oK8lhbg06wvvAVQcqFIHZxAOZRwHhWEG_MVie5aK7G7gXX-k2lYBMjwO163fDCO-ts72oyqE-4KPig9ZL76Gc8w5RQAv23hN5Pv3k4Xy0TMmF8h/s320/IMG_E6337%5B1%5D.JPG" width="320" /></a></div><div style="color: #212529; font-size: 18px;"><br /></div><div style="color: #212529; font-size: 18px;">Lasagna di zucca e salsiccia # ingredienti e dosi -<span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; color: #373737; font-size: large; text-align: justify;">250 gr di sfoglia fresca senza precottura - </span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; color: #373737; font-size: large; text-align: justify;">300 gr di zucca (peso netto)</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; color: #373737; font-size: large; text-align: justify;">1 rametto di rosmarino-</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; color: #373737; font-size: large; text-align: justify;">2 piccoli scalogno-</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">300 gr di salsiccia fresca ( io di maiale a grana grossa) -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">150 gr di stracciatela o mozzarella e 50 gr di panna da cucina -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">100 gr di ricotta vaccina -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">500 gr di besciamella -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">50 gr di parmigiano-</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">olio evo q.b-</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">sale e pepe q.b-</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">qualche cucchiaio di latte .METHOD-</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">Preparare come prima cosa la besciamella e una volta pronta aromatizzarla con noce moscata e coprire con pellicola a contatto.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #373737; font-size: large; text-align: justify;">Tagliare a piccoli cubetti la zucca, in una padella tritare uno scalogno unire il rametto di rosmarino legato con spago da cucina per evitare che in cottura perda aghi disperdendoli nella zucca.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #444444; font-size: large;">Unire olio, cubetti di zucca e stufare a fuoco dolce rimestando spesso fino a cottura, salare e pepare. Tenere da parte.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #444444; font-size: large;">Privare la salsiccia fresca della sua pelle e rosolarla in padella con scalogno tritato e poco olio. Mescolare e sbriciolare continuamente fino a quando avrà perso tutta la sua acqua di cottura e sarà ben rosolata e asciutta.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #444444; font-size: large;">Stemperare la ricotta nella besciamella. Ungere di burro la teglia, formare un leggero strato di besciamella sul fondo e rivestire con la sfoglia per pasta, distribuire qualche cucchiaio di zucca e salsiccia , condire con besciamella, stracciatella e parmigiano. Ricoprire con altra sfoglia e proseguire fino ad esaurimento del ripieno,</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #444444; font-size: large;">fate 5/6 strati. In una teglia delle dimensioni indicate ogni strato richiederà due sfoglie di quelle confezionate della famosa marca.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #444444; font-size: large;">Completare con besciamella, qualche tocchetto di zucca e poca salsiccia magari messa la centro in maniera decorativa.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #444444; font-size: large;">distribuire lungo i bordi della teglia qualche cucchiaio di latte.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #444444; font-size: large;">Punzecchiare con una forchetta la superficie della preparazione per evitare che in cottura crei bolle di pasta .</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #444444; font-size: large;">Spolverare di parmigiano, coprire con stagnola e infornare a 220° modalità statico per venti minuti.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #444444; font-size: large;">Trascorso il tempo scoprire la teglia e proseguire la cottura per altri 10 minuti.</span></div><div style="color: #212529; font-size: 18px;"><div style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: justify;"><div class="separator" style="clear: both; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; text-align: center;"><span style="font-size: large; text-align: start;"><div class="separator" style="clear: both; text-align: center;"><br /></div>******<br /><div class="separator" style="clear: both; font-size: 13px; text-align: center;">Artichauts farcis alla molisana # ingrédients et doses -- 4 artichauts de bonne taille- 3 œufs - 150 gr de chapelure - 50 gr de fromage râpé - persil- 1 gousse d'ail - huile evo - sel et poivre. FAIRE - Couper les pédoncules à la base des artichauts (ne pas les jeter, ils peuvent toujours être réutilisés de mille façons), jeter les premières feuilles extérieures, qui sont les plus dures, couper les sommets des artichauts avec des ciseaux et enfin laver sous l'eau courante et ensuite sécher vos artichauts. Préparez la farce en mélangeant la chapelure, le fromage, les œufs battus, l'ail épluché et haché, le persil, le sel et le poivre. Placez les artichauts sur une assiette et remplissez-les en insérant la farce également à l'intérieur entre les feuilles de l'artichaut, en vous aidant à écarter les feuilles avec les doigts, en veillant à ne pas casser l'artichaut. À l'aide d'un entonnoir, verser dans la casserole une quantité d'eau légèrement salée suffisante pour couvrir les artichauts jusqu'à la moitié de leur longueur. Allumer le feu, porter à ébullition à feu vif, baisser le feu, couvrir et laisser cuire pendant environ 40 minutes, en surveillant le liquide de cuisson. Retirez le couvercle, augmentez le feu et laissez cuire encore 5 minutes, ou jusqu'à ce que le liquide se soit presque complètement évaporé. Retirez les artichauts de la casserole, placez-les sur une assiette, laissez-les reposer quelques minutes et servez.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopN-Z18gExDbhgl6iXU4ESxxU5lC8cPd9YPtmoz9vSovELIcd_1w_SFZNdUElCwAydy-CJGOJsHJObnuucfeEeg_iowgqxiO8mlItriwq3hRZnt1iIDnEoqO4FsGBn9Cw7KfZPkZ80ByyqkdSv8bSBt9sTuKQ2Vsf_FX9UdIlFTcBFCZj4hRNWFHkPeRv/s1269/IDAN0369%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1219" data-original-width="1269" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopN-Z18gExDbhgl6iXU4ESxxU5lC8cPd9YPtmoz9vSovELIcd_1w_SFZNdUElCwAydy-CJGOJsHJObnuucfeEeg_iowgqxiO8mlItriwq3hRZnt1iIDnEoqO4FsGBn9Cw7KfZPkZ80ByyqkdSv8bSBt9sTuKQ2Vsf_FX9UdIlFTcBFCZj4hRNWFHkPeRv/s320/IDAN0369%5B1%5D.JPG" width="320" /></a></div><br />.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></span></div></div></div><div style="color: #212529; font-size: 18px;"><br /></div><div style="color: #212529; font-size: 18px;"> ******</div><div style="color: #212529; font-size: 18px;">La Casuòla ( or casseoula ) # ingredienti e dosi per 5/6 persone -</div><div style="color: #212529; font-size: 18px;"><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;">600 gr di costine di maiale (puntine) -250 gr di verzini - 1/2 piccolo cotechino -</div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;">1 verza di almeno 1 kg (che abbia preso il gelo) -1 cipolla -2 carote - 1 costole di sedano -</div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;">2 cucchiai di olio -2 cucchiaio di concentrato di pomodoro -brodo di carne -sale e pepe .</div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><o:p></o:p></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><span style="font-family: Georgia;">>> Per la polenta ></span><span style="font-family: Georgia;">200 gr di farina gialla -</span><span style="font-family: Georgia;">sale .METHOD-</span><span style="font-family: Georgia;"> bucherellare un piccolo cotechino (non previsto dalla ricetta tradizionale, ma io sono goloso), l’ho bucherellato e l’ho fatto cuocere a parte in una casseruola d’acqua.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><span style="font-family: Georgia;">Pulite la verza sfogliandola ed eliminando le coste delle foglie più esterne; le carote e il sedano e tagliateli a pezzetti. </span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><span style="font-family: Georgia;">Scaldate l’olio in una casseruola, appassitevi la cipolla tritata finemente insieme con carote e sedano; unitevi le costine e lasciate insaporire. Aggiungete, le foglie della verza lavate e, almeno le più grosse, private della costola, mescolate, incoperchiate; lasciare stufare per qualche minuto, poi unite i verzini bucherellati con uno stecchino, bagnate con 2/3 mestoli di brodo in cui avrete diluito il concentrato di pomodoro, salate, pepate e lasciate cuocere circa 2 ore o sin quando la polpa delle costine si staccherà l’osso con una semplice pressione. </span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><span style="font-family: Georgia;">Potete unire i verzini a cottura già avviata per evitare di cuocerli troppo. Ho distribuito nei piatti unendo un il cotechino spellato e affettato-Preparare la polenta a piacere >></span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">versate nel paiolo 7,5 dl d’acqua portate in ebollizione e salate. Versate nell’acqua la farina a pioggia, mescolando con un cucchiaio di legno in modo che non si formino grumi. Fate cuocere la polenta per circa un’ora e un quarto, continuando a mescolare. Se risultasse troppo dura unitevi, poca acqua calda.</span><span style="font-family: Georgia;">Quando sarà pronta, mescolando tenderà a staccarsi dalle pareti del paiolo. Versate la polenta su un’asse coperta da un canovaccio.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><span style="font-family: Georgia;"><span class="Apple-style-span" style="color: red;">*****consil du chefAdrianoMennillo # la cassoeula è grasso come piatto </span>e pertanto si tende ad alleggerirlo. Si può procedere, in tal senso, utilizzando due metodi, ossia sbollentando costine, verzini, in abbondante acqua in modo da sgrassarli, quindi procedendo come da ricetta; oppure preparare la cassoeula il giorno prima, lasciarla la notte sul balcone (d’inverno) o nel frigorifero e la mattina successiva eliminare lo strato di grasso solido che si sarà formato in superficie. In questo secondo modo si elimina il grasso, ma non il sapore.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqV_9shz-YVYlYl8MmTYEqtKhNmw5IIqEEJK8JteJZrXSJYdVKoo4LYJKVi4doxKqQkmjwpPo-VrnUH3T24Tr7stgZLD6h7SfgpK1vvyCWwM7I87sY2PmmJDnLvDe9_8n_qLak8zSfCCA9r7P4peZxISZO7A6vNQR6ZrJ0uxZi9ElpYnG-5JucluXvEOJ/s1465/OCSME1794%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1157" data-original-width="1465" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqV_9shz-YVYlYl8MmTYEqtKhNmw5IIqEEJK8JteJZrXSJYdVKoo4LYJKVi4doxKqQkmjwpPo-VrnUH3T24Tr7stgZLD6h7SfgpK1vvyCWwM7I87sY2PmmJDnLvDe9_8n_qLak8zSfCCA9r7P4peZxISZO7A6vNQR6ZrJ0uxZi9ElpYnG-5JucluXvEOJ/w400-h316/OCSME1794%5B1%5D.JPG" width="400" /></a></div><br />.</span></div></div><div style="color: #212529; font-size: 18px;"><br /></div><div style="color: #212529; font-size: 18px;"> *******</div><div style="color: #212529; font-size: 18px;"><br /></div><div style="color: #212529; font-size: 18px;">Garibaldi's Coppola # ingredients and doses -gr 500 packaged egg noodles .>> For the filling: gr 200 frozen peas 1- onion - gr 300 gr champignon mushrooms - 1 clove of garlic - evo oil - gr 200 scamorza cheese - gr 100 gr diced cooked ham -300 gr cooked ham to coat the pan - butter for the bundt pan - plenty of grated parmesan cheese . >> For the béchamel sauce:- 1/2 liter milk - gr 50 butter - gr 50 flour - salt- nutmeg .Fate Cosi > ( METHOD).Dice the scamorza cheese. In a saucepan we boil the peas in salted water for 10 minutes,drain them and brown them with the onion, season with salt. In another pan we brown the garlic, and add the sliced mushrooms, cover and let the water from the mushrooms evaporate,brown,salt . We boil the noodles in plenty of salted water,drain them and pour them into a bowl,add the béchamel sauce,mushrooms,peas,cooked ham,scamorza cheese and plenty of Parmesan cheese. We butter a bundt pan and line it with the slices of cooked ham,overlapping them a bit and let them come out from the edge,distribute the dough inside,fold the ham slices place in a preheated oven at 180° for about 35/40 minutes. We take out of the oven, let it cool for about half an hour, turn out onto a serving plate and enjoy.</div><div style="color: #212529; font-size: 18px;">*******La coppola di Garibaldi is a pasta timbale with mushrooms, béchamel sauce and peas. You can substitute vegetables with others of your liking such as asparagus and chopped green beans. A curiosity about this dish is one related to its name. In fact, according to some, once unmolded, the dish would represent Garibaldi's headgear,when served the slices of prosciutto give it an almost red color that makes it stand out. According to others, however, it would seem that this dish was invented precisely in honor of Giuseppe Garibaldi, on the occasion of his meeting with Victor Emmanuel II on October 26, 1860, on the bridge of San Nicola, between Caianiello and Teano., to Caserta .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0nicztOSUDVAzyuL1gAqtudyDM3HejNb1M9kvtaHYljxWcOSo1NMulK7EAn46OrNoopFTh5ByLCs2oX1tnSk9WqYZ2KoCwvkAci95pKAAGit8fOVVzCu498NXs2qc-EVBIxeO6X5Cuu9TasE1h-WUa7B-kHL2-19klceunssBt7xVuLtafMcVkiy-uKJ/s1567/phonto%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="1567" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0nicztOSUDVAzyuL1gAqtudyDM3HejNb1M9kvtaHYljxWcOSo1NMulK7EAn46OrNoopFTh5ByLCs2oX1tnSk9WqYZ2KoCwvkAci95pKAAGit8fOVVzCu498NXs2qc-EVBIxeO6X5Cuu9TasE1h-WUa7B-kHL2-19klceunssBt7xVuLtafMcVkiy-uKJ/s320/phonto%20(1).jpg" width="320" /></a></div><br /><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span>Coppola di Garibaldi # ingredienti e dosi -</span></span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">gr 500 di tagliatelle all’uovo confezionate .>> </span><em style="color: #000033; font-family: Verdana; font-size: 12px;">Per il ripieno:</em><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- gr 200 di piselli surgelati 1</span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- cipolla </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- gr 300 g funghi champignon </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- 1 spicchio d’aglio </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- olio evo </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- gr 200 di scamorza </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- gr 100 g prosciutto cotto a dadini </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">-300 gr di prosciutto cotto per rivestire la teglia </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- burro per la teglia a ciambella </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- abbondante parmigiano grattugiato .>> </span><em style="color: #000033; font-family: Verdana; font-size: 12px;">Per la besciamella:</em><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- 1/2 litro di latte </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- gr 50 burro </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- gr 50 farina </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- sale</span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">- noce moscata .FATE COSI ( METHOD).</span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">Tagliare a dadini la scamorza.</span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;"> In una casseruola lessiamo i piselli in acqua salata per 10 minuti,li scoliamo e li rosoliamo con la cipolla, aggiustiamo con il sale.</span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;"> In un’altra padella facciamo rosolare l’aglio, e aggiungiamo i funghi affettati, copriamo e </span><em style="color: #000033; font-family: Verdana; font-size: 12px;"><span style="font-style: normal;">facciamo</span></em><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;"> </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">evaporare l’acqua dei funghi,rosoliamo,saliamo . </span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;">Lessiamo le tagliatelle in abbondante acqua salata,le scoliamo e le versiamo in una ciotola, aggiungiamo la besciamella,i funghi,i piselli,il prosciutto cotto,la scamorza e abbondante parmigiano.</span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;"> Imburriamo una teglia per ciambella e la foderiamo con le fette di prosciutto cotto,accavallandole un pò e le facciamo uscire dal bordo, distribuiamo al suo interno la pasta, ripieghiamo le fette di prosciutto poniamo in forno già caldo a 180° per circa 35/40 minuti.</span><span style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px;"> Sforniamo, facciamo raffreddare per circa mezz’ora, rigirando su di un piatto da portata e buon appetito.</span></div></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;"><p style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px; margin: 0.8em 0em 0cm; padding: 0px;"><em><span lang="it-IT">*******La coppola di Garibaldi è un timballo di pasta con funghi, besciamella e piselli. Potete sostituire le verdure con altre di vostro gradimento tipo asparagi e fagiolini verdi tagliati a pezzetti.</span></em><em> </em><em><span lang="it-IT">Una curiosità su questo piatto è quella legata al nome. Infatti secondo alcuni, una volta sformato, il piatto rappresenterebbe il copricapo di Garibaldi,quando viene servito le fette di prosciutto gli danno un colore quasi rosso che lo rende di grande effetto. Secondo altri, invece, sembrerebbe che questo piatto sia stato inventato proprio in onore di Giuseppe Garibaldi, in occasione del suo incontro con Vittorio Emanuele II il 26 ottobre del 1860 sul ponte di San Nicola, tra Caianiello e Teano., to Caserta .</span></em></p><p style="background-color: white; color: #000033; font-family: Verdana; font-size: 12px; margin: 0.8em 0em 0cm; padding: 0px;"> ******</p></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;"> Mozzarella in carrozza # ingredienti e dosi per 5/6 persone - </span></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">450 gr circa di mozzarella o fiordilatte di bufala</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">- 16 fette di pane “cafone” raffermo alte circa 1 cm</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">- 200 gr di farina 00</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">- 8 uova </span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">- 100 gr di latte intero</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">- olio di oliva per friggere</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">- 2 cucchiai di sugna</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">- sale q.b.METHOD-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">Tagliate la mozzarella in 8 fette più o meno uguali, per dimensione e altezza, alle fette di pane. Collocate una fetta di mozzarella tra le due di pane, premendo leggermente il tutto perché rimanga compatto.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">Procedete allo stesso modo per tutte le altre “carrozze”</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="background-color: white; color: #212529; font-size: 18px;">Infarinatele ed immergetele nelle uova che avrete sbattuto insieme con un dito di latte e una presa di sale. Fate in modo che si inzuppino bene nell’uovo, assorbendolo in modo uniforme, avendo cura di sigillare i punti di congiunzione esterna delle fette di pane.Fate scaldare abbondante olio in una padella; quando sarà caldissimo, tuffatevi le carrozze due o tre alla volta per non abbassare la temperatura dell’olio, e cuocetele finché saranno ben dorate.</span></div><div class="preparazione" style="background-color: white; box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;"><p style="box-sizing: border-box; margin-bottom: 1rem; margin-top: 0px;">Passatele su carta assorbente da cucina in modo da eliminare l’unto in eccesso e servitele immediatamente.La perfetta realizzazione sta tutta nella croccantezza della crosta che si forma , ma spesso la frittura non è una fase così semplice come si potrebbe immaginare. Infatti determinante è fare in modo, vi raccomando, che la temperatura dell’olio non si abbassi eccessivamente, e perciò avere pazienza e friggere poche fette per volta.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicIE-rsFcrBl8XX1HVW2vAgDm1INXf8ECWBsWbmLwfRgeCj_2DFB9JysQWOHHXv_p9SiWzWR-hgqjdmYVc3V0T9rB-3Qw_N7zJ4JHBPskZdiC3ZJQuGmhCLxEq9kMpbDd07xAwSw3B1BwS16miwRyAQn0MEKA-VpCGr8OX3wxVGXTvAMjyreT13y-vbR2/s1314/phonto%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1256" data-original-width="1314" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicIE-rsFcrBl8XX1HVW2vAgDm1INXf8ECWBsWbmLwfRgeCj_2DFB9JysQWOHHXv_p9SiWzWR-hgqjdmYVc3V0T9rB-3Qw_N7zJ4JHBPskZdiC3ZJQuGmhCLxEq9kMpbDd07xAwSw3B1BwS16miwRyAQn0MEKA-VpCGr8OX3wxVGXTvAMjyreT13y-vbR2/s320/phonto%20(1).jpg" width="320" /></a></div><br /><br /><p></p></div><div><br /></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;">***</span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;"><br /></span></span></div><ul style="background-color: white; box-sizing: border-box; margin-bottom: 1rem; margin-top: 0px;"><li style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;">Spaghetti con soffritto napoletano# ingredienti e dosi per 3/4 persone -</li><li style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;">400 gr di spaghetti o di bucatini -500 gr di passata di pomodoro -</li><li style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;">500 gr di frattaglie di maiale o anche di vitello -5 cucchiai d'olio d'oliva o, meglio, 100 gr di sugna -1 peperoncino forte -1 aglio -a piacere una foglia di alloro .METHOD-In una padella partite con lo sfritto di aglio, alloro e peperoncino nell'olio o nella suglia. Oppure usate l'olio e aggiungete un cucchiaio di sugna.Aggiungete le frattaglie tagliate a pezzi piccole e lasciate rosolare a fuoco vivoTogliete l'aglioAggiungete il pomodoro e tirate il sugo lentamente lasciandolo pippiare sino a quando si è ristrettoAggiungete la pasta cotta al dente e fate saltare .</li><div class="preparazione" style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;"><p style="box-sizing: border-box; margin-bottom: 1rem; margin-top: 0px;">NOT >>> il formaggio GRATTUGIATO .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNurJnsCw3lVmMA1-V-KZVe19-9k7twTefPx_2_rqUjTdHAYclKjO0Bo9yJ4h1z468R41QweACXj1AfDK82VcNZeOcmwXizZ9rnpBUJobtGhkwAU9Aw991lCuFdO8O_nFadOb5ODuuowCClHsPwgoK6g3AXA-RtbPGxvCpB7XZlvAFPGbFMh40nyiNwvO/s1800/IMG_E4464%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1047" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNurJnsCw3lVmMA1-V-KZVe19-9k7twTefPx_2_rqUjTdHAYclKjO0Bo9yJ4h1z468R41QweACXj1AfDK82VcNZeOcmwXizZ9rnpBUJobtGhkwAU9Aw991lCuFdO8O_nFadOb5ODuuowCClHsPwgoK6g3AXA-RtbPGxvCpB7XZlvAFPGbFMh40nyiNwvO/s320/IMG_E4464%5B1%5D.JPG" width="186" /></a></div><br /><p></p></div><li style="box-sizing: border-box;"><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;">Pizza à la scarole # ingrédients et portions pour 6 personnes - 1 kg de scarole frisée - 150 gr d'olives Gaeta - 30 gr de câpres dessalées - 5/6 anchois à l'huile - 10/14 pignons - quelques raisins secs - huile d'olive extra vierge - 1 ail - sel - pâte brisée préparée. MÉTHODE - Bien laver la scarole et la faire bouillir à mi-cuisson, dénoyauter les olives. Verser un peu d'huile dans une poêle avec une gousse d'ail, les olives, les anchois, les pignons, les raisins secs et les câpres et faire revenir pendant quelques secondes, puis ajouter la scarole et la laisser flétrir, en l'assaisonnant de sel. Étaler la pâte dans un moule recouvert de papier sulfurisé, en prenant soin de la faire remonter jusqu'aux bords ; verser la scarole et la recouvrir d'une autre feuille de pâte trouée (on trouve dans le commerce des rouleaux qui permettent de faire cela), replier les bords vers l'intérieur, mettre au four préchauffé à 190° pendant 30 minutes ou jusqu'à ce qu'elle soit bien dorée.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBjtQ2KMgzyql1-I74uowFG7WKcVoGLTopWt9eZHCezHNnAbV8hSlUF2MhI8WiZiq5Hmzk7Ey6vyqVM86dENVR6sDvLU8WX6kVZR5mLy2Xra-KF_4fSdLs1C81zh2MDJ43JYSyKMiL62grtjpWybUBGdyukv2UunO15jY5KaY5XuYtKYEapqwzH1KeF-j/s1696/phonto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1669" data-original-width="1696" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBjtQ2KMgzyql1-I74uowFG7WKcVoGLTopWt9eZHCezHNnAbV8hSlUF2MhI8WiZiq5Hmzk7Ey6vyqVM86dENVR6sDvLU8WX6kVZR5mLy2Xra-KF_4fSdLs1C81zh2MDJ43JYSyKMiL62grtjpWybUBGdyukv2UunO15jY5KaY5XuYtKYEapqwzH1KeF-j/s320/phonto.jpg" width="320" /></a></div> </span></span></li><li style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;">Pizza di scarola # ingredienti e dosi per 6 persone - 1 kg scarola riccia -150 gr olive di Gaeta -30 gr capperi dissalati -5/6 alici sott’olio - 10/14 di pinoli -un pò di uvetta -olio extra vergine -1 aglio -sale -pasta frolla già preparata .METHOD-Lava bene la scarola e lessala a metà cottura, snocciola le olive. In un tegame versa un filo di olio con uno spicchio d’aglio, le olive, le alici, i pinoli, l’uvetta, i capperi e fai sfriggere per qualche secondo, aggiungi poi la scarola e falla appassire, aggiustandola di sale. Termina la cottura in modo di far restringere la parte liquida e lasciare raffreddare.Stendi la pasta in una teglia foderata con carta forno, avendo cura di farlo arrivare ai bordi; versaci la scarola e ricopri con un altro foglio di impasto bucherellato (si vendono i rulli che fanno questo servizio), piega i bordi verso l’interno, metti in forno già caldo a 190° per 30 minuti e comunque fino a quando non si sarà dorata.</li><div class="addtoany_share_save_container addtoany_content addtoany_content_bottom" style="box-sizing: border-box; clear: both; color: black; font-family: Oswald, sans-serif; font-size: 16px; margin: 16px auto;"><div class="a2a_kit a2a_kit_size_24 addtoany_list" data-a2a-title="Pizza di scarola" data-a2a-url="https://marisalaurito.com/ricette/pizza-di-scarola/" style="box-sizing: border-box; display: inline; line-height: 24px; outline: 0px; touch-action: manipulation;"><span class="a2a_label" style="background-color: transparent; border-radius: 4px; border: 0px; box-shadow: none; box-sizing: border-box; clip-path: polygon(0px 0px, 0px 0px, 0px 0px); color: black; cursor: pointer; display: inline-block; float: none; height: 1px; opacity: 1; overflow: hidden; padding: 0px 4px; position: absolute; text-decoration-line: none; transition: none 0s ease 0s; vertical-align: middle; width: 1px;"><a class="a2a_button_email" href="https://marisalaurito.com/#email" rel="nofollow noopener" style="background-color: transparent; border: 0px; box-shadow: none; box-sizing: border-box; color: black; cursor: pointer; display: inline-block; padding: 0px 4px; text-decoration-line: none; transition: none 0s ease 0s; vertical-align: middle;" target="_blank" title="Email"><span class="a2a_label" style="border-radius: 4px; box-sizing: border-box; clip-path: polygon(0px 0px, 0px 0px, 0px 0px); display: inline; height: 1px; opacity: 1; overflow: hidden; position: absolute; width: 1px;">Email</span></a></span></div></div><li style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;"><br /></li><li style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;"><br /></li><li style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;">***</li><li style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;"><br /></li><li style="box-sizing: border-box; color: #212529; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"; font-size: 18px;">Coniglio alla Veneta ( vicentina ) # 1 coniglio tagliato e mondato - poca farina 00 - 1 bicchiere di vino bianco - 2 spicchio di aglio - 1 cipolla - - rametto di rosmarino - 4/5 cinque foglie salvia - qualche fetta di soppressa ( a piacere) - aceto di vino bianco - brodo vegetate ( or di carne ) -succo di limone - olio extravergine, sale e pepe.METHOD-il coniglio ( prima lavarlo con aceto bianco) dovrà esser fatto a tocchi, infarinato, quindi rosolato nel fondo di aglio, cipolla, salvia e rosmarino.Ad avvenuta rosolatura, bagnarlo con il vino e far evaporare.Successivamente aggiungere il fegato spezzettato dell’animale, rimestando delicatamente il tutto.Le interiora serviranno da ingrediente base per la salsa. Adagiare il coniglio e le frattaglie in una placca, ultimando la cottura come un arrosto generico e bagnandolo durante la cottura con il brodo per ammorbidire il tutto.Alla fine, separare il fegato dalla carne e tritarlo con la sopressa. Se manca il salume descritto può essere utilizzato del salame. Dopo aver tritato al coltello frattaglie e sopressa, addizionare il succo di limone filtrato, abbondante pepe e (solo se piace) qualche filetto d’acciuga.Lasciare sul fuoco un paio di minuti accomodando di sale. Il coniglio dovrà essere servito con foglie di lattuga (o prezzemolo) limone e qualche fetta di polenta alla griglia.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1Q7l6Vv0-S73ddfpXIQETWQ__iswwzwIPAT4GpPluaEttLkkNuh83ceBAOJh9xc35RBHKvuOrduTT6aDmJfw3q1KQh20n14X9mBzYyGXRBrQG597T45m7ZNQ2-_fWgiP6E36kSBYwDmfUwWKklRdBEx6MDyrfHfJKg2Jp3af1Ju3G4OQEPJtvtCR0ZiH/s1643/IMG_E4222%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1643" data-original-width="1358" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1Q7l6Vv0-S73ddfpXIQETWQ__iswwzwIPAT4GpPluaEttLkkNuh83ceBAOJh9xc35RBHKvuOrduTT6aDmJfw3q1KQh20n14X9mBzYyGXRBrQG597T45m7ZNQ2-_fWgiP6E36kSBYwDmfUwWKklRdBEx6MDyrfHfJKg2Jp3af1Ju3G4OQEPJtvtCR0ZiH/w330-h400/IMG_E4222%5B1%5D.JPG" width="330" /></a></div><br />*****</li></ul><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;">Maccu di fave # ingredienti e dosi -</span></span><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">500 gr circa di fave fresche sgusciate e prive delle due pellicine (calcolate circa 2 kg di fave con la buccia) -</span><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;"> 3 cipollotti -</span><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;"> 1 mazzo grande di finocchietto selvatico ( or altra verdura a piacere) - </span><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">4 cucchiai di olio extra vergine di oliva - </span><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">sale .METHOD-</span><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">Pulite il finocchietto tenendo da parte le cimette più tenere e scottando il resto in acqua bollente salata, scolatelo e conservate il brodo. Se non avete a disposizione il finocchietto fresco, potete utilizzare uno dei nostri pesti di finocchietto che potrete trovare facilmente nei nostri negozi online.</span><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">Fate rosolare i cipollotti tritati con l’olio extravergine di oliva, unite le fave, il finocchietto precedentemente sbollentato (oppure il pesto di finocchietto!) e coprite con una tazza abbondante del brodo di cottura del finocchietto fin quando le fave non saranno morbide e cominciano a sfaldarsi,</span><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">E’ tempo di “maccare le fave” con un cucchiaio, riducetele cioè in poltiglia con l’aiuto di un cucchiaio. Se necessario aggiustate di sale.</span><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;">Servite co</span><i style="background-color: white; color: #555555; font-family: Montserrat, sans-serif; font-size: 16px;">n olio extra </i><span face="Montserrat, sans-serif" style="background-color: white; color: #555555; font-size: 16px;"> le cimette del finochietto selvatico più tenere. In alternativa, potete condirci dell’ottima pasta corta integrale per un piatto più completo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuTrgt-S57KkaN8-N42MkgV6z0vg5wQm9mULAgSzGgPIDoUY1vrgWgUt6HUa9Qa_DE1jQRtoKA4v9P3YRrnFlQll2vddw3pl2tTO5Mf_43zyTKUCvbXujjyxeh11Z5Ch_nOljKv_jHbWLMU5sCoaiMLnoaYOjGAZK9Sb4bX2tfUwrk5eQrpr4MOvTjTqK/s1152/phonto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuTrgt-S57KkaN8-N42MkgV6z0vg5wQm9mULAgSzGgPIDoUY1vrgWgUt6HUa9Qa_DE1jQRtoKA4v9P3YRrnFlQll2vddw3pl2tTO5Mf_43zyTKUCvbXujjyxeh11Z5Ch_nOljKv_jHbWLMU5sCoaiMLnoaYOjGAZK9Sb4bX2tfUwrk5eQrpr4MOvTjTqK/s320/phonto.jpg" width="300" /></a></div><br /><br /></span></div><p><span style="background-color: white;"> *</span></p><p><span style="background-color: white;"></span></p><h3 style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 30px; margin: 27px 0px 17px;"><span face="Roboto, sans-serif" style="color: #111111;"><span style="font-size: 22px;">Casatiello ( my city Napoli ) # ingredients and doses for 2 casatiello :For the dough :1 kg of manitoba flour 0 (protein not less than 15%) - 150 gr mother yeast in strength - 8 eggs - 100 gr grated cheese - 30 gr salt - 6 gr black pepper - 250 gr lard - 1 glass of water (about) . For the filling : 300 gr salami (or mixed salami and cracklings) - 150 gr sharp provolone - 150 gr emmental - 50 gr grated cheese P.S. I used 500 gr cheese between provolone and emmental .DO THIS >Whisk the eggs in a bowl and add the 100 gr grated cheese and pepper. Let it season a little and then pour into the mixer where you have already inserted the broken sourdough starter. Knead at vel 2 and let it mix well.Add the flour and knead, inserting the water a little at a time. Knead at speed 2-3 until the dough is elastic and not too soft . Once the dough has taken hold add the lard a little at a time allowing it to be absorbed. Knead for 15/20 minutes or at least until the dough is well elastic and shiny.Stop the machine, pour the dough on the surface give 2 folds and 3 and wrap into a ball. Let it rest 30 minutes and afterwards arrange in a large bowl , cover it with plastic wrap and let it rise for 12 hours.After the 12 hours have passed turn the dough out onto the surface and take 70 g and set aside (they will be used for the egg crosses). Knead the dough a little by spreading it on the surface with your fingers and folding it back on itself ( repeat 2 times at least)Divide the dough into 4 pieces of dough. Make 2 folds of 3 for each piece and roll into a ball. Let rest on a surface greased with lard for about 20 minutes.</span></span><span face="Roboto, sans-serif" style="color: #111111;"><span style="font-size: 22px;">Roll out the first piece of dough into a rectangle about 40X25 and stuff with the previously diced cold cuts and cheeses and a sprinkling of grated cheese. Roll up tightly and proceed in the same way for the 2nd loaf. Join the two loaves and wrap them forming a two-pronged "braid." Arrange in the greased lard pan (doughnut mold) and overlap the ends.Arrange on the casatiello 4 whole, raw eggs (horizontally) previously washed . Cut slices of dough (making them from the 70 g set aside) and form a cross on the eggs by attaching them to the dough.Proceed in the same way for the other casatiello.</span></span><span face="Roboto, sans-serif" style="color: #111111;"><span style="font-size: 22px;">Brush the casatielli with a mixture of beaten egg and a little milk, cover with plastic wrap and let rise until doubled (about 5 hours).</span></span>(N.B. Shaping can also be done to a single twisted strand. If you decide to make it to a single loaf divide the dough only into 2 roll out into a rectangle, stuff and roll. Once rolled twist the loaf holding it in place by one end. Arrange in the loaf pan by joining the two ends)Bake at 200°C for 15 minutes and then continue baking at 180°C about 50 minutes. Let cool unmold and serve cold best after 12/24 hours .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL5_YcsrjavqyN-vIMP2VhJ4fBDgJ7b-iZDjkXYrTWue17ucIk-DnKKKztVPujkvwW4-unZmSUQDaiXimSMLtvKYF7OhyfKPsL1CTCplTclVcBuym1A-_IiL8087pAuLyTI9xpDg4r6n_O8IxiNNER4PTnZTL2Hllf3lSJBtzsDfK6N8BLkTu0kkSNg/s1724/IKGI7013%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1724" data-original-width="1587" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL5_YcsrjavqyN-vIMP2VhJ4fBDgJ7b-iZDjkXYrTWue17ucIk-DnKKKztVPujkvwW4-unZmSUQDaiXimSMLtvKYF7OhyfKPsL1CTCplTclVcBuym1A-_IiL8087pAuLyTI9xpDg4r6n_O8IxiNNER4PTnZTL2Hllf3lSJBtzsDfK6N8BLkTu0kkSNg/s320/IKGI7013%5B1%5D.JPG" width="295" /></a></div><div><br /></div></h3><p> Homard Biarritz ( the lobster ) ingredients and servings - Ingredients for 4 people: n. 2 lobsters (also frozen) 2 litres of water, salt, lemon juice, 1 carrot, 1 leek, 500 g of new potatoes, 150 g of butter, parsley _ Method > Boil the 2 litres of water with salt and lemon juice in a large saucepan, shave the carrot and clean the leek, Wash them well and cut them into pieces, put them in the boiling water, then add the lobsters still frozen and cook them for 20 minutes, in the meantime wash the potatoes, put them with the peel in a pot, cover completely with water, Salt them and boil them for 30 minutes, when they are cooked, drain them, pour cold water over them for a moment and peel them, then put the potatoes in a hot bowl, sprinkle with butter flakes and keep warm, as soon as the 2 lobsters are cooked, Remove them from the pan, drain them, halve them lengthways and place them on a serving tray, on which you have previously spread a serviette, sprinkle the lobsters and potatoes with parsley, which you have washed and chopped _</p><p>********conseil du chefAdrianoMennillo > the lobster is less fine and less digestible than the lobster , it is distinguished by a pair of legs ending in two pincers called > claws < the best meat is found in the claws and the thorax , so beware when they want to pass them off as lobster !!!</p><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: larsseit-webfont, Helvetica, Arial, sans-serif; font-size: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHasp9rt2PrRXpEENeyYW2vPuRsZeAB70K6ZBUUJ55zBHiD2L9ijE9QWGt9whneR-Lr3rU59nrzktBGPCuG9SHopKDG981JrpGjJgpfJyJAUM_KIEqZqIyRvhF5X9Uk5xaWWs26heBPh5R/s1393/FHEN6603%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1393" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHasp9rt2PrRXpEENeyYW2vPuRsZeAB70K6ZBUUJ55zBHiD2L9ijE9QWGt9whneR-Lr3rU59nrzktBGPCuG9SHopKDG981JrpGjJgpfJyJAUM_KIEqZqIyRvhF5X9Uk5xaWWs26heBPh5R/w345-h400/FHEN6603%255B1%255D.JPG" width="345" /></a></div><p><span style="background-color: white;"></span></p><p><span style="background-color: white;">Biarritz lobsters (Lobster) _ingredients and servings for 4/6 persons : 3 lobsters -100 gr butter - 3 tablespoons cognac - salt - pepper .Method- To prepare the baked lobsters, heat a pot of lightly salted boiling water and plunge the lobsters into it. Let them cook for just one minute. Drain and allow to cool. When the lobsters are no longer too hot, take a large knife and cut them in two, taking care to remove the gravel pouch and casing. Cut off the head first and then the tail. Give the lobster claws a little stab with the knife to open them slightly and make them easier to cook. Beat the butter with the Cognac, salt and pepper. Preheat the oven to broil. Generously brush the lobsters with the butter whipped with Cognac and place them on the oven rack. Place them in the oven and cook for 6 to 8 minutes. The grilled lobster recipe is ready. Lobster, like all crustaceans, is a dish that goes perfectly with a white wine. I recommend enjoying it with a white wine from Savoie or Veneto .</span></p><p><span style="background-color: white;"><br /></span></p><p><span style="background-color: white;"><br /></span></p><p><span style="background-color: white;">++++++</span></p><p><span style="background-color: white;"><br /></span></p><div dir="ltr" trbidi="on"><b>Duck with Apples & Prunes </b><i>(anatra all'adriano , mele e prugne )# </i>ingredienti e dosi _ 1 duck (3000 gr ) - 1 tsp salt - 3/4 apples - 150/200 gr prunes - 3/4 litre of water<span style="color: red;">_ per la salsa (</span>Sauce )3 tbsp duck fat -2 tbsp flour - gravy_<b><span style="color: blue;">fate cosi .</span></b>Rub the duck with salt. Fill it with apple slices and prunes and close it with meat pins. Place the duck on a grid over a dripping pan and place giblets and neck in the pan. Roast the duck for 2½ - 3 hours at 160C, for the first 45 mins with the back upwards. After 45 mins, the fat is poured away and the water added. The duck can be browned later if it is not crisp, roast for approx. 10 mins at 225C. Check that it is thoroughly done. Leave to rest for approx. 20 mins in the turned-off oven before it is carved.Pour away the gravy and skim it of fat. Melt the duck fat for the sauce in a saucepan. Stir in the flour. Gradually whip in the gravy. Boil the sauce for a few minutes and season with salt and pepper.Serve with potatoes, both white and caramelised, sour-sweet red cabbage, pickled large cucumbers or gherkins, jam or halved steamed apples with jelly.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdt2uBaJv6C9wcUt3htidy2ud5TiU8K2tB0nhyGjZcANCPWpb2TrHyqel9_8tkdtiw3I0Vn_i1AToFsKTpl11CuigSGTBDGLCe9kcVoPNmBtYIEfDuAc10FVEi5GDtAWzKBIVEHWj39zt9/s1600/wineduck.jpg" style="margin-left: 1em; margin-right: 1em;">photo e cooking by chefAdrianomennillo/ 2015<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdt2uBaJv6C9wcUt3htidy2ud5TiU8K2tB0nhyGjZcANCPWpb2TrHyqel9_8tkdtiw3I0Vn_i1AToFsKTpl11CuigSGTBDGLCe9kcVoPNmBtYIEfDuAc10FVEi5GDtAWzKBIVEHWj39zt9/s320/wineduck.jpg" width="319" /></a></div><br /></div><p><span style="background-color: white;"></span></p><div dir="ltr" trbidi="on">++++++++++</div><div dir="ltr" trbidi="on">Pollo alla Malese # ingredienti e dosi - <span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">1 whole chicken cut into 8/12 - </span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">1 tsp turmeric powder -</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">oil for frying - </span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">salt to taste .GROUND >></span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">30 dry chili cut and boil - </span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">1 in ginger -</span></div><div dir="ltr" trbidi="on"><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">6 cloves garlic -</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">2 big onion sliced - </span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">1 stick cinnamon</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;"> - 2 cloves - </span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">3 cardamom -</span><br style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;" /><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">4 lemon grass bruised - </span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">3 tablespoon oil -</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">2 tomato chopped -</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">1/2 cup chili sauce -</span><br style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;" /><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">1/2 cup tomato sauce -</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">2 tablespoon sugar or to taste (or brown sugar) -</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">1 cup water -</span><br style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;" /><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">coriander leaves for garnish -Method -</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">Cut chicken into small pieces. Wash and drain then coat with turmeric and salt. Fry until half done, drain well.</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">Cut dry chili, wash and boil, Grind this together with ginger and garlic,</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">Heat 3 T oil in a heavy bottomed pan, add in lemon grass, cinnamon, cardamom and cloves.</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">Add in onion, fry until soft then mix in ground ingredients. Fry until oil floats on top.</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">Add in sauces, sugar, tomato, salt and water. Bring to a boil.</span><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;">Add in chicken and salt, Simmer until chicken is fully cooked. Remove and serve. Garnish with coriander leaves, or prezzemolo .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSGgUWE-jYhmp4Vq54O5EC9N5Ba6fgjF9auZlYKT8SiOyQkotPO4AkQriVSTRXgXfmRP750E3WdmlO_bQi1Msoc1aYYRKmSJ_kpmtTQOk141LI0pIFOq-0lTWYNPbEkrMwUd1a1rDhp_eeVfKWRffOD6w0d1_lH72PUPO4OrWi4jDTK5s2EnjFGyyTq5x/s1715/IMG_E3099%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1715" data-original-width="1313" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSGgUWE-jYhmp4Vq54O5EC9N5Ba6fgjF9auZlYKT8SiOyQkotPO4AkQriVSTRXgXfmRP750E3WdmlO_bQi1Msoc1aYYRKmSJ_kpmtTQOk141LI0pIFOq-0lTWYNPbEkrMwUd1a1rDhp_eeVfKWRffOD6w0d1_lH72PUPO4OrWi4jDTK5s2EnjFGyyTq5x/s320/IMG_E3099%5B1%5D.JPG" width="245" /></a></div><div><br /></div></span></div><p><span style="background-color: white;"> ******</span></p><p><span style="background-color: white;">Scallops with saffron # Ingredients and doses : 12/14 scallop pulp - 12/14 scallop shells -12/14 shrimps - 1/2 sachet of saffron - Saffron in stigmas to taste -100 ml cream -50 ml milk -1 tablespoon butter -Evo oil q.b. -Salt to taste - Pepper.METHOD -Let the scallop pulp and shrimps thaw overnight in the refrigerator or place them in a bag under cold running water. To prepare the saffron sauce, melt the butter in a saucepan and add the cream, milk, a pinch of salt and the saffron sachet. Sauté the scallop flesh and fry it in a pan greased with oil with the shrimps. When they are golden brown, season with salt and pepper and start your serving by pouring 2 tablespoons of sauce into the shell and lay the scallop and shrimp on top. Decorate your dish with a little saffron in stigmas.</span></p><p><span style="background-color: white;">*********consil du chef AdrianoMennillo _ or these are my favourite ingredients-</span><span style="background-color: white;"> ingredients for 4/6 persons >12/14 scallops , 1 tablespoon butter , 1 leek , 1 lemon , 1/2 sachet saffron , 100 g cooking cream , 1 tablespoon starch or flour , salt and pepper .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-jyNBZzmiYrzgDm-b7TfZEl5PZQC37QNlPcTyjZ5XGLID84vJJKOTyx8re1ZJNnZvEHGuwYc0Ow9OFTszHDQLaajhlgw66IG81Ry4s40aIj9dnURQy9ofF3ZkX7q5TKnJ5VcfoebSs_V/s1149/JDLJ5662%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1149" data-original-width="1033" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-jyNBZzmiYrzgDm-b7TfZEl5PZQC37QNlPcTyjZ5XGLID84vJJKOTyx8re1ZJNnZvEHGuwYc0Ow9OFTszHDQLaajhlgw66IG81Ry4s40aIj9dnURQy9ofF3ZkX7q5TKnJ5VcfoebSs_V/w360-h400/JDLJ5662%255B1%255D.JPG" width="360" /></a></div><p><br /></p><p><span style="background-color: white;"></span></p><div dir="ltr" trbidi="on"><span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-size: 16px;"> ********</span></div><div dir="ltr" trbidi="on"><span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-size: 16px;"><br /></span></div><div dir="ltr" trbidi="on"><span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-size: 16px;"><p style="-webkit-text-stroke-width: 0px; color: #8b7d6b; font-family: Arial; font-size: small; margin: 0px 0px 14px;"><span style="color: black;">Pork with milk # ingredienti e dosi per 6 persone ::</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 1/2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">lb.</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">boneless center-cut pork loin -</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> Salt and freshly ground black pepper -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp.</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olive oil</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -3</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp.</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">butter</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">DIVIDED</span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;"> -Leaves</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">from 1 bunch fresh sage</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">roughly chopped, about 5 large leaves (DIVIDED)</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">whole milk</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">3.5%</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">heavy/whipping cream</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">35%</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-Strips of zest from 1/3 of a lemon<span style="color: black;">.FATE COSI :</span></span>Heat oil and 1 tbsp. of the butter in a medium heavy-bottomed Dutch oven over medium-high heat until butter melts. Add pork, fat side down, and cook until browned on all sides, 2–3 minutes per side.Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp. of the butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream (**Hands well back, as it will spatter and steam!) Add lemon zest, season with a bit of salt and pepper, and bring to a simmer. Reduce heat to medium-low to low, partially cover pot with lid, and gently simmer for about 45 minutes to 1 hour, turning pork after 30 minutes. If liquid in pot gets too low, add a splash of warm water. Check meat for doneness starting at about 45-50 minutes of cooking time, with a meat thermometer. It is done when it reaches 145-150° F. Remove meat to a cutting board and tent with foil. Let rest.Meanwhile, add the remaining sage leaves to the pot and using a wooden spoon, stir and scrape the bottom of the pan to loosen all the browned goodness at the bottom. As you do, the gravy will gradually become darker and thicker. If it gets too thick, add a bit more milk to thin. Taste and add salt and pepper, to taste.After meat has rested 10 minutes or so, thinly slice and place on a serving patter. Spoon warm sauce over meat.</p><p style="-webkit-text-stroke-width: 0px; color: #8b7d6b; font-family: Arial; font-size: small; margin: 0px 0px 14px;"> ********</p><div class="separator" style="clear: both; color: black; font-size: medium; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWK3q6MSWcr6uP3GWH6wSgvmTYY8adTRopUrvrtvH420Jr3HHyMHKwtmGS46JosL1maI2bXV3L0rr3IpFwQht0ELRjEXXlx_kUBYTB4msMxyK7Lh1ZcPeiOJXb70dBh7B8rojkQ8PVMofGYgc4pGBQL2Lfzawf2gi7A1nDHJHj2Jdul7gJdoC0buMTeQ=s1511" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="1511" height="223" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWK3q6MSWcr6uP3GWH6wSgvmTYY8adTRopUrvrtvH420Jr3HHyMHKwtmGS46JosL1maI2bXV3L0rr3IpFwQht0ELRjEXXlx_kUBYTB4msMxyK7Lh1ZcPeiOJXb70dBh7B8rojkQ8PVMofGYgc4pGBQL2Lfzawf2gi7A1nDHJHj2Jdul7gJdoC0buMTeQ=w400-h223" width="400" /></a></div><div><br /></div></span></div><div dir="ltr" trbidi="on"><span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-size: 16px;"><br /></span></div><div dir="ltr" trbidi="on"><span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-size: 16px;"><br /></span></div><div dir="ltr" trbidi="on"><span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-size: 16px;">*************<br /></span></div><div><span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-size: 16px;"><br /></span></div><p><br /></p><p><span style="background-color: white;"><br /></span></p><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: Roboto; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline;">Neapolitan fish soup # Ingredients and doses - 1 scorpion fish - 1 crock - 1 tracina - 1 lucerna or priest fish - (the fish should be about 1 kg) - 300 gr of small octopus - 300 gr of cuttlefish or squid - 300 gr of king prawns - 1 kg of mussels - ½ kg of clams or lupins - 1 kg of peeled or fresh San Marzano tomatoes - 3 cloves of garlic - Chilli pepper - salt - olive oil - parsley - ½ glass of dry white wine. METHOD - Have the fish cleaned by the fishmonger because some of them (scorpion fish, tracina, lucerna) have 'poisonous' spines, i.e. if you get bitten they hurt a lot, but usually the vendors remove them. Wash the fish and shellfish, cut the squid or cuttlefish into rings, clean the prawns by shucking them and removing the black fillet, leave the baby octopus whole. Clean the mussels, drain the clams or lupins in water and salt. Start by opening the seafood. Open the mussels by placing them in a pot with a lid on high heat, turning them from time to time until they are all open. Fry 1 clove of garlic in a saucepan with 1 tablespoon of evo oil and throw in the lupins and clams, put the lid on and open on a high heat. Shell both clams and mussels, strain the sauce they have released and keep it aside. Leave a few mussels and clams whole if you want to use them for decoration. Move on to the preparation of the soup proper. In a large saucepan, sauté 3 to 4 tablespoons of evo oil with 2 cloves of garlic and a few chilli peppers. Pour in the chopped tomatoes and the ½ glass of white wine, season with salt and leave to cook covered over a medium heat for about ½ hour. After this time, start adding the fish. Put in the baby octopus, cuttlefish and squid first, let them cook for 10/15 minutes because they take longer, then add the peeled prawns, then the fish with the bones, which should cook for a shorter time, only 15/20 minutes. Be careful not to turn them too much otherwise they break and lose their bones in the sauce. Gradually add a little seafood cooking water to stretch it out. Remove the fish, skin them and very carefully pin them and keep the fillets to one side. Also remove the baby octopuses, cuttlefish and squid, and prawns. Strain the tomato sauce left in the pot to remove any bones. Put all ingredients back into the pot, add seafood and shelled mussels, if too dry the remaining seafood water, put back on the heat to warm the soup and add chopped parsley. Serve by adding whole seafood and slices of homemade bread to taste.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqnXjLwVSsGgow9O65QASwHzeSnyNg4b62X7dj9qZpK3cz3YfG95FznggB6ux-t7xLnAnxAz4A6uo0kWhIQGQq9343QtflgyNeCcIOKyg7KQArcqadMQlwNIli7aR-6cCONWwYtGBhPlDU6pojEeA_7tYH5cZrwvoW39j6gK4yWQ3uQrbrBvMXNqhvA/s1800/IMG_E7390%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1186" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqnXjLwVSsGgow9O65QASwHzeSnyNg4b62X7dj9qZpK3cz3YfG95FznggB6ux-t7xLnAnxAz4A6uo0kWhIQGQq9343QtflgyNeCcIOKyg7KQArcqadMQlwNIli7aR-6cCONWwYtGBhPlDU6pojEeA_7tYH5cZrwvoW39j6gK4yWQ3uQrbrBvMXNqhvA/w264-h400/IMG_E7390%5B1%5D.JPG" width="264" /></a></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: Roboto; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline;"> </div><p><span style="background-color: white;"></span></p><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: Roboto; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline;"><br /></div><p><span style="background-color: white;">*****</span></p><div dir="ltr" trbidi="on"><div dir="ltr" trbidi="on">Cassata siciliana # For the sponge cake 75 gr Flour -75 gr Potato starch -Salt -5 Eggs -1 sachet of vanillin -150 gr Sugar .For the icing: 175 gr icing sugar -1 tablespoon lemon juice -1 egg white .</div><div dir="ltr" trbidi="on">For the filling: 250 gr ricotta (preferably sheep's milk) -50 gr mixed candied fruit</div><div dir="ltr" trbidi="on">50 gr dark chocolate chips - 40 gr icing sugar .For the royal pastry: 250 gr almond flour (or peeled almonds to be chopped) -150 gr water - 250 gr sugar .METHOD> Start by preparing the sponge cake by combining eggs, sugar and flour in a bowl. The secret to a good sponge cake is to mix the mixture well and for a long time, so the advice is to use an electric whisk for at least 15 minutes. Once ready, place in the oven for 30 minutes at 150°.In the meantime, move on to the preparation of the filling, which is obtained by simply sifting the ricotta cheese through a sieve and adding the candied fruit, chocolate chips (of your choice) and icing sugar. Once everything is mixed together, let it rest in the fridge covered with plastic wrap for up to a day (knowing that the cake would be eaten the next day, I kept it in the fridge only until the time of assembling).The third step is to prepare the royal pastry. You can easily find it ready-made in supermarkets, but if you want to take the risk and try making it (as I unfortunately did) here's how to do it. In a small saucepan, bring the water and sugar to the boil for 10 minutes, until they run clear. Turn off the heat and add the almond flour and green colouring (or pistachio paste if you can find it). Once mixed, pour onto a cold marble surface and leave to cool. Once cooled, knead it again and roll it out well.Take a high-sided cake tin and start by placing as a base a disc of sponge cake (which you have previously cut in two parts) and then moisten it with maraschino liqueur. Then line the edges of the cake tin alternating a rectangle of sponge cake with a rectangle of royal pastry, after which pour the ricotta filling evenly, trying to give the classic mound (or zinna) shape. Cover the whole with the royal pastry and then with the icing (which is obtained by simply mixing together egg whites and icing sugar), which gives it shine. Decorate as desired .</div><div dir="ltr" trbidi="on"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBvnDvLWTkh5STnjBko9ZpLu8tXabTjJHTfSVHTb5im6Uu193LbLcJPh9X_1lQcGN3DyDipsS8Z_pM3SojUkdMjOShraTZTDSW3jzX7FnALUMfWqG33wQ2MmYk_oovqL7KSLCvXIxMggkTgtJNFDk1-76OL6Fu1Sg2gJl2p8cmBjuOMpiMT1TBXvipw/s1144/KWSJ6881%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1144" data-original-width="1089" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBvnDvLWTkh5STnjBko9ZpLu8tXabTjJHTfSVHTb5im6Uu193LbLcJPh9X_1lQcGN3DyDipsS8Z_pM3SojUkdMjOShraTZTDSW3jzX7FnALUMfWqG33wQ2MmYk_oovqL7KSLCvXIxMggkTgtJNFDk1-76OL6Fu1Sg2gJl2p8cmBjuOMpiMT1TBXvipw/s320/KWSJ6881%5B1%5D.JPG" width="305" /></a></div><p><span style="background-color: white;"><br /></span></p><div dir="ltr" trbidi="on"> *****</div><p><span style="background-color: white;"></span></p><div dir="ltr" trbidi="on"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Z_fRxLUnyTk5CE-5lzypsDzmXo7hP7YJrudqPp_uiNW5o-49JGlzEphtueDYfmgKjV6vtGXDsOlhTgjx9L0CAr1W2YLnL92WyttlMPxXUGq_Of9eHOH97KjFOEdViVvTRjGrrx7SDshz/s1600/general.jpg" style="margin-left: 1em; margin-right: 1em;">photo & recipe to chef adrianomennillo<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Z_fRxLUnyTk5CE-5lzypsDzmXo7hP7YJrudqPp_uiNW5o-49JGlzEphtueDYfmgKjV6vtGXDsOlhTgjx9L0CAr1W2YLnL92WyttlMPxXUGq_Of9eHOH97KjFOEdViVvTRjGrrx7SDshz/s400/general.jpg" width="400" /></a></div><span style="background-color: yellow;"><span style="color: blue;">General Tso's Chicken -( CINA )- ingredienti e dosi per 4 persone : </span></span>1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes - 1 1/2 cups cornstarch - 1/2 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying - 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes - 2 cloves garlic, minced - 1 teaspoon white sesame seeds, for garnish - Scallions, green parts thinly sliced, for garnish<span style="color: blue;"> - marinata _</span>1 tablespoons soy sauce , 1 tablespoon Chinese rice wine or dry sherry , 2 egg whites_<span style="background-color: yellow;"><span style="color: red;">Salsa :</span></span>1/4 cup chicken stock, or substitute water - 1 1/2 tablespoons tomato paste - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 teaspoon hoisin sauce - 1 teaspoon chili paste - 1 teaspoon sesame oil - 1 tablespoon sugar - 1 teaspoon cornstarch<b><strike><span style="color: red;">- fate cosi :</span></strike></b>Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.</div><p><span style="background-color: white;"> ******</span></p><p><span style="background-color: white;"><br /></span></p><p><span style="background-color: white;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Y4NRWCsANkw" width="320" youtube-src-id="Y4NRWCsANkw"></iframe></span></div><span style="background-color: white;"><br /> ******<br /><br /><br /><div style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp4WpaivH6nuiPBi4vbdek9GR7qe5Zl8N2ibpwo-jRZRyIKFloFQMJXWxORDtD2P8_ri5rDXK5BMXunDuGFojQ7tck1HLTPU5TbDaK6ngsSvhMc6MDHLCQGysNFh37mwlyoyTwssOYRhu83ngxGWePhfOcSrbtRyDD8dcEnKxzbtzpQxs8qlamIne3At1/s1693/MJEG3473%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1693" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp4WpaivH6nuiPBi4vbdek9GR7qe5Zl8N2ibpwo-jRZRyIKFloFQMJXWxORDtD2P8_ri5rDXK5BMXunDuGFojQ7tck1HLTPU5TbDaK6ngsSvhMc6MDHLCQGysNFh37mwlyoyTwssOYRhu83ngxGWePhfOcSrbtRyDD8dcEnKxzbtzpQxs8qlamIne3At1/w284-h400/MJEG3473%5B1%5D.JPG" width="284" /></a></div><br /><br /></div><p> Gnudi_# ingredients and doses >: For the gnudi:-300 gr fresh spinach-300 gr fresh ricotta cheese-40 gr flour 00 + qb. to flour the gnudi -60 gr of Parmesan cheese for the gnudi + to taste to sprinkle over the finished preparation -2 eggs - salt - pepper - nutmeg -2 cloves of garlic -3 spoons of oil .>>To season:-sage leaves -100 gr of butter -cook 6/7 minutes to boil the spinach and 5 minutes for the gnudi . METHOD -First wash and dry the spinach.Put the oil and garlic in a saucepan, add the spinach, season with salt and pepper, cover and cook for the time indicated.When the spinach is ready, remove the garlic and put it to drain in a colander for half an hour, so that it 'dries out' well. After this time, chop the spinach with a half-moon. In a large bowl, put the spinach, ricotta, Parmesan, flour, eggs, salt, pepper and nutmeg, and mix until the mixture is smooth and homogeneous. In a large saucepan, melt the butter with the clove of garlic and the sage leaves, bring a pot of salted water to the boil and cook the gnudi in it for four minutes. When all the gnudi are cooked, season with butter and sprinkle with Parmesan to taste.</p><p>****consil du chefAdrianoMennillo: GNUDI are a typical Tuscan dish.Their name (gnudi, i.e. 'naked') is given by the fact that they are actually tortelli without the classic egg pasta sheet and made with the filling only. They are practically big gnocchi with an exquisite flavour and easy to make: they only require a minimum of dexterity and delicacy when they are formed and put in the oven. The secret of their goodness lies in the quality of the ingredients, as is the case with all simple recipes: the ricotta must be fresh (and either sheep's or cow's milk), the spinach very fresh and the Parmesan freshly grated... They can be dressed with fresh tomato sauce or, as in this case, with butter and sage... to enhance their flavour.</p><br /><br /><br /></span><p></p><h2 class="fn"><span face="source sans pro, helvetica neue, sans-serif" style="color: red;">Bolognese ragout _ ingredients and servings for 5/6 people_300 gr beef meat (folder or belly or fesone ) coarsely minced, 150 gr pork belly, 50 g yellow carrot, 50 gr celery stalk, 50 gr onion, 300 gr tomato puree and peeled tomatoes, ½ glass of red white wine, a little stock, olive oil or butter, salt, pepper. Do this _Melt the bacon, first cut into cubes and then finely chopped with the crescent moon, in a preferably earthenware or thick aluminium pan of about 20 cm. Add 3 tablespoons of oil or 50 g butter and the finely chopped herbs and wilt gently. Add the minced meat and stir well with a ladle, browning it until it 'sizzles'. Add the wine and stir gently until it has completely evaporated. Add the tomato puree and the peeled tomatoes, cover and simmer slowly for about 2 hours, adding some vegetable stock (hot water) as necessary (see my photograph). Season with salt and pepper. At the end, when the ragù is ready, according to Bolognese custom, cream is added if it is used to season dry pasta. For tagliatelle its use is to be excluded.</span></h2><p><span style="background-color: white;"><b style="color: #606060; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 15px;"></b></span></p><div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: #606060; font-family: "source sans pro", "helvetica neue", sans-serif; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzM95KCDNrAI5Be1JNNMlLj2aKsDCOlJBzuMIGzoe2vO0i_O9Hkx2ymf2kXm5ORQqnZO9CQzjy1MwaTOsvGe6Ue7GYRs2MkPlXgdWdA5gxvv-Nfjyv9Ta5rDNkFQkk-Eu_dxl2p60nf4ZA/s1600/ragubolognese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzM95KCDNrAI5Be1JNNMlLj2aKsDCOlJBzuMIGzoe2vO0i_O9Hkx2ymf2kXm5ORQqnZO9CQzjy1MwaTOsvGe6Ue7GYRs2MkPlXgdWdA5gxvv-Nfjyv9Ta5rDNkFQkk-Eu_dxl2p60nf4ZA/s320/ragubolognese.jpg" width="319" /></a></div><p><span style="background-color: white;"><br /></span></p><p><span style="background-color: white;"> ******</span></p><p><span style="background-color: white;">Agnello aggrassato alla siciliana # ingredients and doses -1.5 kg lamb pieces - 400 g peeled tomatoes - 1 large onion - 1 glass white wine - bay leaf - bouillon to taste -parsley -500/600 g potatoes -ex oil, salt, pepper.METHOD- Wash and dry the lamb well, finely slice the onion and brown it in a pan with the oil, then add the bay leaf and the pieces of lamb which you brown evenly on all sides, deglaze with the wine and when it has evaporated add the peeled potatoes (I recommend good quality), season with salt and pepper, add a little parsley and a ladle or two of stock, cover and cook over a gentle heat for about 30/40 minutes, after which time add the potatoes in pieces and continue cooking for about half an hour. Serve hot or lukewarm. </span></p><p><span style="background-color: white;"><br /></span></p><p><span style="background-color: white;"> </span></p><h1 style="text-align: justify;"><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #404147; display: inline; float: none; text-align: start;"><div class="separator" style="clear: both; font-size: 17px; font-weight: 400; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqake68PqAGUGqeR-BR2a7MVPZn76vdrXtpA-Txya-PdhRkvyperaIzlIfp-NuyM-JXavFERceyROt_rURe5R31dD4EhyphenhyphenLIzY__N5MlqbIUr79_pFlUbZM0uEZhuxmLj3S_ijdnwGhKsC3/s1177/RAML5135%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="1133" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqake68PqAGUGqeR-BR2a7MVPZn76vdrXtpA-Txya-PdhRkvyperaIzlIfp-NuyM-JXavFERceyROt_rURe5R31dD4EhyphenhyphenLIzY__N5MlqbIUr79_pFlUbZM0uEZhuxmLj3S_ijdnwGhKsC3/s320/RAML5135%255B1%255D.JPG" /></a></div><div style="font-size: 17px; font-weight: 400;"><br /></div></span></h1><p><span style="background-color: white;"> </span></p><p><span style="background-color: white;"><br /></span></p><p><span style="background-color: white;">*********</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYvt1mgwyEaO6OgHuzXXtuASAL_fE59VyqHm_DUwqSTBDNpWz55hk6u0ol7K2KHLBpNe1GaaU6ZtITAm0fHU5LcECrc6kBWp8Vrb5BvRu63sydsKzlUhPdBIUy_QhTSeViuAi7u6_OdZfmaZgfeEGjrWl5TJwTCAQ62Bbyt_sEFF0v-RJtFtwNTw_35M/s400/campagnaruvo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="300" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYvt1mgwyEaO6OgHuzXXtuASAL_fE59VyqHm_DUwqSTBDNpWz55hk6u0ol7K2KHLBpNe1GaaU6ZtITAm0fHU5LcECrc6kBWp8Vrb5BvRu63sydsKzlUhPdBIUy_QhTSeViuAi7u6_OdZfmaZgfeEGjrWl5TJwTCAQ62Bbyt_sEFF0v-RJtFtwNTw_35M/s320/campagnaruvo.jpg" width="240" /></a></div><br /><p></p><p><span style="background-color: white;"><br /></span></p><p><span style="background-color: white;"><br /></span></p><h1 style="text-align: justify;"><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #404147; display: inline; float: none; font-size: 17px; font-weight: 400; text-align: start;"><span style="color: red;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-d_zjjvmnS8Inm7jb6WCz9jJCrrJjgmIe4bdR4EBjHkdz2SKTgIjUhQNCJAUinqPzm11RaKkYxmS4fjgvH3ceHe_RReQvQmq5MtvV_3QZI8zsnAE3x1nDlIditD_D0ESesEUcCwcfQ_3/s1607/IMG_E0160%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1607" data-original-width="1478" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-d_zjjvmnS8Inm7jb6WCz9jJCrrJjgmIe4bdR4EBjHkdz2SKTgIjUhQNCJAUinqPzm11RaKkYxmS4fjgvH3ceHe_RReQvQmq5MtvV_3QZI8zsnAE3x1nDlIditD_D0ESesEUcCwcfQ_3/s320/IMG_E0160%255B1%255D.JPG" width="294" /></a></div><br /></span></span><b>Ayam lemak / </b>Pollo al curry di cocco / _ingredienti e dosi - 10 cili padi -5 green chillies -1 medium red onion-3 cloves garlic -1 inch galanghal-2 inch ginger-3 sticks lemongrass-400 ml coconut cream-4 kaffir lime leaves-1/2 turmeric leaf (optional)-1tbs lime juice-1/2 tbs turmeric powder-1 whole chicken cut into 8 pieces-2 cups of water - FATE COSI >>>Here’s how:Blend the chillies, onion & garlic to a fine paste.Bruise the galanghal, ginger & lemongrass with a pestle or with back of a knife.In a large pot, place the chicken with all the ingredients and mix well.Cover and cook over medium low heat.Cook till chicken is tender about 45 mins.Serve with rice.</h1><p><span style="background-color: white;"><br /></span></p><p><span style="background-color: white;">**</span></p><p><span style="color: blue;">Trippa alla Milanese _ingredients and servings for 4 people: 800 gr of mixed tripe (foiolo and riccia) precooked -1 carrot -2 celery stalk -2 onion -4 sage leaves - 2 bay leaves 1/2 tin of tomato puree (small) - 1 tablespoon of tomato paste - 1 tin of white Spanish beans - 20 gr of butter and 20 gr of extra-virgin olive oil - 250 ml of vegetable stock - grated Parmesan cheese - salt and pepper. METHOD- Cut the foiolo into 1x2 cm strips and the riccia into small squares, wash very well. Wash the vegetables and dice them. In the pressure cooker, heat the butter and oil with the sage leaves, brown the vegetables for 10 min; add the foiolo (I only used this), add the tomato puree, the tomato paste dissolved in the stock, the bay leaf. Cook for 1 hour. Let the valve vent, open the pot and check if it still needs a little stock, cook for another half an hour. Add the beans drained of their vegetation water, check the salt and pepper. The tripe should be dry.</span><span style="color: blue;">Serve sprinkled with plenty of grated cheese</span></p><p><span style="background-color: white;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2SVTE1sHTRPY5yuCyDF4VYKrDNXCJUjBA5FbjTq4iGZXfkhQEJPXE3MJaVBmq4-hbLaN4CiVYJPlfU0gmTWg_iaL6P4HTTEMYd_4ULoZLsw7u4TiCmnKZK7E1luhh4fwqHFpM-W3SSzD/s1600/trippa.jpg" style="margin-left: 1em; margin-right: 1em;"><i>photo e recipe AdrianoMennillo 2018</i><img border="0" data-original-height="960" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2SVTE1sHTRPY5yuCyDF4VYKrDNXCJUjBA5FbjTq4iGZXfkhQEJPXE3MJaVBmq4-hbLaN4CiVYJPlfU0gmTWg_iaL6P4HTTEMYd_4ULoZLsw7u4TiCmnKZK7E1luhh4fwqHFpM-W3SSzD/s400/trippa.jpg" width="400" /></a></div><div><br /></div><p><span style="background-color: white;"> ********</span></p><p>Spaghetti all'amatriciana # ingredients and servings for 2/3 people#350 gr of spaghetti - 400 ml of peeled tomatoes -150 gr bacon -70 gr of grated Pecorino -1 tablespoon of extra virgin olive oil - Fresh chilli to taste -White wine -salt .METHOD-Put the water for the pasta to boil and in the meantime prepare the sauce. Put the oil, a pinch of chilli pepper, the bacon cut into strips in a pan and brown over low heat for 7-8 minutes, until the fat has become transparent. Stir often, making sure that the bacon does not burn. When the fat has melted, add some white wine kept at room temperature, raise the heat and let it evaporate. At this point, transfer the bacon strips to a plate and keep them aside, making sure that all the cooking liquid remains in the pan, into which you will pour the tomato puree or peeled tomatoes, in this case fray them with your hands. Season with salt and cook over low heat for about 10 minutes. As soon as the water has come to a boil, add salt and cook the spaghetti al dente. Remove the chilli pepper from the sauce, put the bacon strips back into the pan and stir to mix. As soon as the spaghetti is cooked, drain it and add it directly to the pan with the sauce, sauté the pasta very quickly to mix it well with the sauce. Turn off the heat, sprinkle with grated Pecorino, mix again and serve immediately. </p><h3 style="-webkit-text-stroke-width: 0px; border: 0px none; color: #333333; font-family: TeXGyreAdventorBold, Arial, sans-serif; font-size: 1.5em; font-weight: normal; line-height: 1.2; margin: 1em 0px; padding: 0px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4s0Xeyuv_fcw5Fg2f9MKQX2M13FXtDoh4tppoHm36uAeNqvzDJtAIs09cA5A5MVrWu3IUinW0xdQVSzKtMRMRUSmwacn-d8XV6vY8tpoYkJIYJCTZohZ-4ovnFyhMPUziPjPx2P7YEzWUMUvy1fYpfkueP8_DH7GAtsHkcCTXKf2njtYnmQn4TqpwHA/s1631/XMSK6993%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1631" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4s0Xeyuv_fcw5Fg2f9MKQX2M13FXtDoh4tppoHm36uAeNqvzDJtAIs09cA5A5MVrWu3IUinW0xdQVSzKtMRMRUSmwacn-d8XV6vY8tpoYkJIYJCTZohZ-4ovnFyhMPUziPjPx2P7YEzWUMUvy1fYpfkueP8_DH7GAtsHkcCTXKf2njtYnmQn4TqpwHA/s320/XMSK6993%5B1%5D.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkV8Vh9JofOEAsetr6UMELvE5ODCwNdTa1kBEqhZSolbn7xn4tkWUyRin8m8N9eZjBux0YEv9rRwlV310GwRTO3hNG7veLTxswybk8HslNcJfDrWGa206zwi-WUMmhW17_oQmEMPLfMqXA10bgJpO-ZCWbSP8qmy46TgHC15Tlpu9FgWbwFWDckyafg/s1630/IMG_E6058%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1630" data-original-width="1003" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkV8Vh9JofOEAsetr6UMELvE5ODCwNdTa1kBEqhZSolbn7xn4tkWUyRin8m8N9eZjBux0YEv9rRwlV310GwRTO3hNG7veLTxswybk8HslNcJfDrWGa206zwi-WUMmhW17_oQmEMPLfMqXA10bgJpO-ZCWbSP8qmy46TgHC15Tlpu9FgWbwFWDckyafg/s320/IMG_E6058%5B1%5D.JPG" width="197" /></a></div> *******</h3><h3 style="-webkit-text-stroke-width: 0px; border: 0px none; line-height: 1.2; margin: 1em 0px; padding: 0px;"><span face="TeXGyreAdventorBold, Arial, sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 24px; font-weight: 400;">CAPONATA alla Siciliana _ingredients and doses for 2/3 people: 500 gr of aubergines - - 200 gr of tomatoes (I pachino) - 250 gr of celery hearts - 50 g of green olives (Sicilian) - 25 gr of capers - in salt - 2 white onion - 1/2 tablespoon tomato concentrate - 1/2 glass white wine vinegar - 1/2 tablespoon sugar - 40 gr pine nuts - 25 gr raisins - 7/8r basil leaves - 2 tablespoons of extra virgin olive oil .METHOD-To make the caponata first wash, dry the aubergines, remove the stem and cut them into chunks.</span></span>Collect the cut aubergines in a colander, salt them with coarse salt and leave them to drain for at least an hour with a pot full of water on top, so as to make them lose all the bitter vegetation water. After the time, rinse them and pat them dry with absorbent paper Blanch the tomatoes for a few minutes then immediately plunge them into a bowl of cold water and ice. Cut the tomatoes in half, remove the seeds and keep them aside. In a large pan, brown the previously sliced onion in hot oil. celery cut into cubes, olives, capers, raisins, pine nuts and leave to flavour. Add the aubergines cut into cubes and cook for a few minutes. Finally add the tomatoes and tomato paste and cook over medium heat for 7/8 minutes Dissolve the sugar in the vinegar and pour it into the sauce, stirring to mix it with all the ingredients. Cook for about ten minutes, until the vinegar has evaporated. Taste, adjust the salt if necessary, add half the basil leaves and cook for another minute, stirring occasionally. Switch off, add the remaining basil and let it rest. The caponata should be enjoyed cold at room temperature, preferably the next day, to allow time for all the ingredients to release their flavours.</h3><h3 style="-webkit-text-stroke-width: 0px; border: 0px none; line-height: 1.2; margin: 1em 0px; padding: 0px;"><span face="TeXGyreAdventorBold, Arial, sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 24px; font-weight: 400;">+++++ CONSIL du chef adrianomennillo_ see my photo, if you increase a few ingredients, you can keep them in glass and you can use it after 1 or 2 days, for a side dish or pasta.</span></span></h3><h3 style="-webkit-text-stroke-width: 0px; border: 0px none; color: #333333; font-family: TeXGyreAdventorBold, Arial, sans-serif; font-size: 1.5em; font-weight: normal; line-height: 1.2; margin: 1em 0px; padding: 0px;"><br /><br /><div class="separator" style="clear: both; text-align: center;"><span style="background-color: yellow;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnrWyOqLAd8xVb-kDxvmNnE-Ficlh68DcuRiUar7h0Yw_z-DiEaO68KGptz9oDqe8kZVgtVGZuHnUQzQRB-qK80Gxs21dTXJjZm86B9-KLeCiKtNaiuttplKncS0KZJe50UutX8mVwdWG/s1600/IMG_7860%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnrWyOqLAd8xVb-kDxvmNnE-Ficlh68DcuRiUar7h0Yw_z-DiEaO68KGptz9oDqe8kZVgtVGZuHnUQzQRB-qK80Gxs21dTXJjZm86B9-KLeCiKtNaiuttplKncS0KZJe50UutX8mVwdWG/s320/IMG_7860%255B1%255D.JPG" width="320" /></a></span></div><span style="background-color: yellow;"> photo agosto 2020 , mio nipote Matteo Mennillo 28 mesi _</span><br /><div class="separator" style="clear: both; text-align: center;"><span style="background-color: yellow;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqqN68_CcXScFAxmPu9wZuu5JRov4eRUEWjrEoGqH97wtfrg8cgVFPSjecSAA4sf_b_da3qvn5ysc_U-hXRTa1AEsPraY40sW4toCqgr8mGGfX7FVgywIMAGxi8AvUgDYC_QKwnY_qlHP/s1600/IMG_E7850%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="754" data-original-width="610" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqqN68_CcXScFAxmPu9wZuu5JRov4eRUEWjrEoGqH97wtfrg8cgVFPSjecSAA4sf_b_da3qvn5ysc_U-hXRTa1AEsPraY40sW4toCqgr8mGGfX7FVgywIMAGxi8AvUgDYC_QKwnY_qlHP/s320/IMG_E7850%255B1%255D.JPG" width="258" /></a></span></div><div class="separator" style="clear: both; text-align: center;"></div><br />Caponata alla siciliana _ingredienti :<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 500</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Aubergines</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">eggplant - </span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">100</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span>r <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Celery -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">50</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Red onion -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 30</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ml</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Olive oil</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 25</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ml</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">White vinegar</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 20</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Sultanas</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -20</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Pine nuts</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -20</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Tomato paste</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 10</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Capers</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 10</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Sugar</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 5</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Basil leaves</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> - Salt and Pepper to taste .</span><br /></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none" style="background-color: #778a35; box-sizing: border-box; clear: none; color: #ebebe8; font-family: Helvetica, sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; line-height: 1.3em; margin: 10px -10px; padding: 10px 0px; text-align: center;">> fate cosi >>Partially peal the aubergines (eggplant) using a potato peeler, leaving some of the skin on. This will speed up the cooking process but retaining the shape and texture. Then cut into cubes of roughly 2 cm.<span style="box-sizing: border-box; display: block;">Pour the oil in a frying pan (skillet), heat it up and carefully place the cubed aubergines inside. Season slightly with salt. Cook steering occasionally for 10 minutes.<span style="font-size: 1.2em;">By now the aubergines should start to soften and colour, add the chopped onions and cook for a further 5 minutes.</span><span style="font-size: 1.2em;">Add the sliced celery, capers, sultana and pine nuts and cook for a further 5 minutes</span><span style="font-size: 1.2em;">Add the tomato paste and sugar, steer well, then pour the vinegar, live to cook for one more minute, before removing from the heat.</span><span style="font-size: 1.2em;">Finish with the fresh basil leaves, adjust the seasoning and serve or let it cool and store in an airtight container.</span></span></h3><h3 style="-webkit-text-stroke-width: 0px; border: 0px none; color: #333333; font-family: TeXGyreAdventorBold, Arial, sans-serif; font-size: 1.5em; font-weight: normal; line-height: 1.2; margin: 1em 0px; padding: 0px;"><div class="wprm-recipe-instructions-container wprm-block-text-normal" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #31352e; counter-reset: wprm-advanced-list-counter 0; font-family: Helvetica, sans-serif; font-size: 14.4px; letter-spacing: 0.32px;"></div></h3><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none" style="background-color: #778a35; box-sizing: border-box; clear: none; color: #ebebe8; font-family: Helvetica, sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; line-height: 1.3em; margin: 10px -10px; padding: 10px 0px; text-align: center;"></h3><h3 style="-webkit-text-stroke-width: 0px; border: 0px none; color: #333333; font-family: TeXGyreAdventorBold, Arial, sans-serif; font-size: 1.5em; font-weight: normal; line-height: 1.2; margin: 1em 0px; padding: 0px;"><div class="wprm-recipe-notes-container wprm-block-text-normal" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #31352e; font-family: Helvetica, sans-serif; font-size: 14.4px; letter-spacing: 0.32px;"><div class="wprm-recipe-notes" style="box-sizing: border-box;"></div></div></h3><h4 style="box-sizing: border-box; clear: none; color: #ebebe8; font-family: Helvetica, sans-serif; font-size: 1em; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; line-height: 1.3em; margin: 0px; padding: 0px; text-align: center;"><span style="box-sizing: border-box; display: block;"></span><span style="box-sizing: border-box; display: block;"></span><span style="box-sizing: border-box; display: block;"><span style="box-sizing: border-box; font-weight: 600;"></span></span><span style="box-sizing: border-box; display: block;"><br style="-webkit-text-stroke-width: 0px; font-size: 14.4px;" /></span></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHeA7I5Qh2uOCuEBOSJQ0G9j75kEFHp0rFZbeaN5zvi4YVJNU3SzY8gzGjPLTm3SO79EFv7mbEjCKhXNja6zvQBfrfClan3amOZkcYQmi2YmKlEKdChUx7R4RwGWwA2YWUAP2zMnwmPADNKn0Uye72yzEMUmgNgcubTyIVY8_15pWbXIEtejeG5-tgE0/s559/puglia034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="393" data-original-width="559" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHeA7I5Qh2uOCuEBOSJQ0G9j75kEFHp0rFZbeaN5zvi4YVJNU3SzY8gzGjPLTm3SO79EFv7mbEjCKhXNja6zvQBfrfClan3amOZkcYQmi2YmKlEKdChUx7R4RwGWwA2YWUAP2zMnwmPADNKn0Uye72yzEMUmgNgcubTyIVY8_15pWbXIEtejeG5-tgE0/s320/puglia034.jpg" width="320" /></a></div>Ruvo di Puglia ( Bari )<br /><h3 style="-webkit-text-stroke-width: 0px; border: 0px none; color: #333333; font-family: TeXGyreAdventorBold, Arial, sans-serif; font-size: 1.5em; font-weight: normal; line-height: 1.2; margin: 1em 0px; padding: 0px;"> *********</h3><div>Pasta (or Trofie ) sausage, mushrooms and walnuts _ingredients for 4 people : - for the fresh pasta > 300 gr flour - 2 eggs - 1 dl full-bodied red wine like Chianti - pinch of salt. >> for the sauce : 1 horn of sausage - 60 gr dried porcini mushrooms (preferably fresh) - 50 gr walnut kernels - 1 shallot - 1 glass of red wine - olive oil .METHOD- For the pasta : knead all the ingredients by hand until a homogeneous mixture is formed. If you are using a kneading machine, I use the ken, put the flour in the basket and then add one egg at a time and finally the wine, kneading with the hook for about ten minutes.Let the dough rest in a tea towel for about 30 minutes.Take the dough and roll it out.I use the pasta machine, I rolled out the dough to different sizes up to number 7 then cut it into little queens. Allow the pasta to air dry a little (at least an hour, preferably longer) before cooking it.For the sauce:Soak the dried mushrooms in cold water for at least an hour before cooking them.In a non-stick frying pan, brown the chopped onion with a little oil and then add the chopped sausage. Squeeze out the mushrooms and coarsely chop them with a knife together with the walnuts (leave some whole).Add everything to the sausage and cook for a further 10-20 minutes, if it dries out too much add a few tablespoons of hot water.Cook the fresh pasta in plenty of salted water, adding a tablespoon of oil to prevent it from sticking together.Drain the pasta and toss it in the pan with the sauce.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FHsmGE2iNM06O8Bfpx3rHz4JjAZ99aoI4ZiunBcMrJDOBIk4bRaXP-1KHvd1U1A_8VujpxBFKMVJeUaZNfPiWml8qIDyGFHNpRwudFcCknbjdUWLHQZMFb2-ceepeC1_DiJFVqOX82Rr/s1600/IMG_7694%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FHsmGE2iNM06O8Bfpx3rHz4JjAZ99aoI4ZiunBcMrJDOBIk4bRaXP-1KHvd1U1A_8VujpxBFKMVJeUaZNfPiWml8qIDyGFHNpRwudFcCknbjdUWLHQZMFb2-ceepeC1_DiJFVqOX82Rr/s320/IMG_7694%255B1%255D.JPG" width="305" /></a></div><h3 class="post-title entry-title" style="text-align: justify;"></h3><h3 style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #2e357b; font-family: poppins; font-size: 16px; line-height: 18px; margin-bottom: 10px; margin-top: 0px;"> </h3><h3 style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #2e357b; font-family: poppins; font-size: 16px; line-height: 18px; margin-bottom: 10px; margin-top: 0px;"> </h3><h3 style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #2e357b; font-family: poppins; font-size: 16px; line-height: 18px; margin-bottom: 10px; margin-top: 0px;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZvgTRhUC3fvHazQsv5oyNmjscq4AFmcOEyISmecAyMSW0TmJz6kMW7jvjLmNZEuqR7B5q-Li_7_m2Bzw34H1tSYw7GDJ5iNRFxB4BS3ASSHJCBC3bl9JqWbw6Amj2nub7aQX5PosM9r4meyrqdyp5zZyrVVUSO1FMp-Ztv2cqdTios4kJfBAaUYlkZE/s1705/UU.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1705" data-original-width="1126" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZvgTRhUC3fvHazQsv5oyNmjscq4AFmcOEyISmecAyMSW0TmJz6kMW7jvjLmNZEuqR7B5q-Li_7_m2Bzw34H1tSYw7GDJ5iNRFxB4BS3ASSHJCBC3bl9JqWbw6Amj2nub7aQX5PosM9r4meyrqdyp5zZyrVVUSO1FMp-Ztv2cqdTios4kJfBAaUYlkZE/s320/UU.jpg" width="211" /></a></div><br /></h3></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyQzp8p4jca4F0perRqespAeltGbGCaYiJxKSbWat7FlmQ1bhWuR9U4Y8x20gG4CEZ0UaTVoakLNrM9wZpwZk_nRErcyMaIwOnmJHU_LPNb0JPlKPjn5RLAPOqoF6sP0SGngpGA8fRCo5lFgz6fQmn6UisHOWf_hBgzp5zuRAkbU3b5j_dbn4OaTTQHJG/s940/laureajoleblog%5B1%5D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="705" data-original-width="940" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyQzp8p4jca4F0perRqespAeltGbGCaYiJxKSbWat7FlmQ1bhWuR9U4Y8x20gG4CEZ0UaTVoakLNrM9wZpwZk_nRErcyMaIwOnmJHU_LPNb0JPlKPjn5RLAPOqoF6sP0SGngpGA8fRCo5lFgz6fQmn6UisHOWf_hBgzp5zuRAkbU3b5j_dbn4OaTTQHJG/s320/laureajoleblog%5B1%5D.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-66267859778029731192023-09-17T08:12:00.009+02:002024-02-09T10:49:43.509+01:00 # Ricotta and spinach ravioli # cake Ricotta e noci # Spaghetti ca n'ciova # Vincisgrassi # Arancini rice # timballo alla siciliana # Coda alla vaccinara # Neapolitan lasagne # Asparagus rice # cake pasqualina # cake Parrozzo # Cannelloni alla trevisana # Cassuola alla milanese # Veal soup with tamarind # Sauce basil # Cacio e pepe # Gaifan # Oysters Rokefeller # Paella mixte my way # Spaghetti alla Nerano # Drowned Artichokes #<p>Ricotta and spinach ravioli # ingredients for 4 people -> For the pasta: 300 gr flour 180 W -3 whole eggs - salt >> For the filling: 250 gr ricotta - 150 gr fresh spinach (possibly also frozen) - 1 egg - 50 gr Parmesan cheese - nutmeg - fresh thyme (optional) - salt - pepper - EVO oil .METHOD- For the filling:Heat a little oil in a large saucepan, cover the spinach and sauté.As soon as the spinach starts to wilt, add the thyme, season with salt and pepper and cook.Once cooked, chop with a half moon and transfer warm to a bowl with the sieved ricotta and grated parmesan. Mix well. Season with a pinch of nutmeg, add the whole egg and stir. >>For the dough. Prepare the dough by placing the flour, salt and eggs a little at a time in the bowl of the planetary mixer. Mix well (if you don't have a planetary mixer, put the flour in a heap on the pastry board, break the eggs into the centre, add the salt and knead by hand). Transfer the dough onto the work surface and knead it briefly with your hands until it is dry and compact. Wrap it in cling film and let it rest for at least two hours.Take the dough, divide it into 4 pieces and start kneading the first one with the pasta machine, leaving the others wrapped in film to prevent them from becoming dry. Flour the pastry often and run it through the machine several times, decreasing the thickness each time. Before each pass fold it over on itself like a book. Finish by working the sheet on the penultimate hole and place it on a floured surface. Repeat the operation with the other three rolls. With the help of two teaspoons, place the filling in well-spaced mounds. Moisten the edges with water or egg white, cover with a second sheet, seal well around the filling and cut out the ravioli with a pasta cutter or ravioli mould. As you prepare the ravioli, keep them spaced out on a floured surface. Cooking the ravioli: Boil a saucepan with plenty of salted water and cook the ravioli for about 5 minutes, add them to the chosen sauce (butter and sage for me) and add a little cooking water if necessary to soften them. Serve them hot.</p><p>***Consil du chefAdrianoMennillo -Home-made ravioli can be frozen uncooked. They need to be arranged spaced out on a board and placed in the freezer. Once frozen in this way they can be put together in a single bag suitable for freezing. When you then decide to use them, they should be cooked in boiling water while still frozen. The cooking time will be slightly longer.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKcpHTAAIXdLOreWH3WqFuDFZhA2kIeV-RLDiE_KpBrySaBtKdrC8BgC2WSp-ZwqD-LhjBp8ek97vkKzaRq1kS588EXmeuUiSluMCQ44jTWVyCUZY6AQwncqpgqDhCi0B97s2-8Z6s7pzwqZE-oJhj0rOzZCVwrknUnSo0tfsbfMbpsx2D210Mlz_7WCV/s1514/IMG_E6332%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1514" data-original-width="1332" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKcpHTAAIXdLOreWH3WqFuDFZhA2kIeV-RLDiE_KpBrySaBtKdrC8BgC2WSp-ZwqD-LhjBp8ek97vkKzaRq1kS588EXmeuUiSluMCQ44jTWVyCUZY6AQwncqpgqDhCi0B97s2-8Z6s7pzwqZE-oJhj0rOzZCVwrknUnSo0tfsbfMbpsx2D210Mlz_7WCV/w353-h400/IMG_E6332%5B1%5D.JPG" width="353" /></a></div><br /><br /><p></p><p>Ravioli di ricotta e spinaci # ingredienti per 4 persone -> <span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">Per la pasta: </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">300 gr farina 180 W -</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">3 uova intere -</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"> -sale >> </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">Per il ripieno :</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">250 gr ricotta - </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">150 gr spinaci freschi (eventualmente anche surgelati) -</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">1 uovo - </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">50 gr parmigiano-</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"> noce moscata-</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"> timo fresco (facoltativo) -</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"> sale -</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">pepe -</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">olio EVO .METHOD-</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">Per il ripieno:</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Far scaldare un filo d'olio in un tegame capiente, mettere gli spinaci coprire e far rosolare.</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Appena gli spinaci iniziano ad appassire, unire il timo, regolare di sale e pepe e far cuocere.</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Una volta cotti, sminuzzarli con una mezza luna e trasferirli tiepidi in una terrina con la ricotta setacciata e il parmigiano grattugiato. Mescolare bene.</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Profumare con un pizzico di noce moscata, incorporare l'uovo intero e mescolare.>></span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Per la pasta .</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Preparare l'impasto della pasta mettendo nella ciotola della planetaria la farina, il sale e le uova poco alla volta. Far amalgamare bene (se non avete la planetaria mettete la farina a fontana sulla spianatoia, rompere al centro le uova, aggiungete il sale ed impastate manualmente). Trasferire l'impasto sul piano di lavoro e lavorarlo brevemente con le mani fino a ottenere un composto asciutto e compatto. Avvolgerlo nella pellicola trasparente e far riposare per almeno due ore.</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Riprendere la pasta, dividerla in 4 pezzi e iniziare a lavorare con la macchina per la pasta il primo, lasciando avvolti nella pellicola gli altri per evitare che diventino secchi. Infarinare la sfoglia spesso e ripassarla più volte nella macchina diminuendo di volta in volta lo spessore. Prima di ogni passaggio piegarla su se stessa a libro. Terminare lavorando la sfoglia sul penultimo foro e appoggiarla su un piano infarinato. Ripetere l'operazione con gli altri tre panetti.</span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Con l'aiuto di due cucchiaini posizionare il ripieno a mucchietti ben distanziati. Inumidire i bordi con acqua o con del bianco d'uovo, ricoprire con una seconda sfoglia, sigillate bene intorno al ripieno e ritagliate i ravioli con un coppa pasta o uno stampo per ravioli. </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">A mano a mano che preparate i ravioli, conservateli distanziati su un piano infarinato. </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">La cottura dei ravioli: Mettere a bollire una pentola con abbondante acqua salata e far cuocere i ravioli per circa 5 minuti, unirli al condimento scelto (per me burro e salvia) e aggiungere, se necessario, un po’ di acqua di cottura per ammorbidire il tutto. </span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">Servirli caldi.</span></p><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">***Consil du chefAdrianoMennillo -I ravioli fatti in casa si possono congelare da crudi. Occorre disporli distanziati su un piano e riporli in freezer. Una volta congelati in questo modo potranno essere riuniti in un unico sacchetto adatto per essere surgelato. Quando decidete poi di utilizzarli, andranno messi a cuocere in acqua bollente ancora congelati. Il tempo di cottura sarà leggermente maggiore.</div><p><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;" /><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;" /><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;" />
</p><p><span style="font-size: 32px; font-style: italic; font-weight: 700;"><br /></span></p><p><span style="font-size: 32px; font-style: italic; font-weight: 700;"> °°°°</span></p><p><span style="font-size: 32px; font-style: italic; font-weight: 700;">Cake Ricotta e noci # ingredienti e dosi -</span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">250 gr di ricotta -</i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">180 gr di zucchero di canna - </i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">100 gr di farina 00 - </i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">100 gr di farina integrale - </i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">2 uova e un tuorlo -</i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 bustina di lievito per dolci - 2/3</i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"> pere medie ( a piacere )- 7</i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">0 gr di noci - </i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">50 gr gocce di cioccolato - </i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 arancia - </i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">cannella e chiodi di garofano .>></i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Per la decorazione: zucchero di canna in polvere.>>.METHOD-</i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Lavate e pelate le pere, togliete il torsolo e tagliatele a cubetti. Quindi mettetele in una ciotola con il succo dell'arancia.</i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">In un'altra ciotola versate le uova intere e il tuorlo insieme allo zucchero. Lavorate il tutto fino ad avere un composto chiaro e spumoso. Unite la ricotta e continuate a battere in modo da incorporarla per bene. Ottenuto un composto omogeneo incorporate la farina setacciata con il lievito. Amalgamate ed infine aggiungete una parte dei cubetti di pera e delle noci, le gocce di cioccolato, la scorza grattugiata dell'arancia e un pizzico di cannella e chiodi di garofano in polvere.</i><i style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Adesso prendete una tortiera da 26 cm di diametro, imburratela e infarinatela. Versate il composto e sulla superficie inserite i cubetti di pere e le noci messe da parte. Spolverizzate con zucchero di canna e infornate a 180° per 50 minuti circa. </i><i style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Fate sempre comunque la prova dello stecchino.</i><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Una volta fredda spolverizzatela con zucchero di canna in polvere.</i></p><div class="separator" style="clear: both; text-align: center;"><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-VZQCcO-dh-btDpWLzQLKhUV7Rhy_a1yv67vywhzOGgjAhYRxmvXRjQ8PPV-D8D60rg7bEG3pJ8b8jp38kMZ9zxWnQBsVbyJW5yzPFWlsLquaNMjNyxJnKfdqUmyz12DEijawajhaZb8XsYFXlbw3iuS3IRd9byHdUKFNTgVYIdwiZdIufN29Q9DYW6k/s1732/UTRF0438%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1306" data-original-width="1732" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-VZQCcO-dh-btDpWLzQLKhUV7Rhy_a1yv67vywhzOGgjAhYRxmvXRjQ8PPV-D8D60rg7bEG3pJ8b8jp38kMZ9zxWnQBsVbyJW5yzPFWlsLquaNMjNyxJnKfdqUmyz12DEijawajhaZb8XsYFXlbw3iuS3IRd9byHdUKFNTgVYIdwiZdIufN29Q9DYW6k/s320/UTRF0438%5B1%5D.JPG" width="320" /></a></i></div><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br />.</i><p></p><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br /></i><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"></span><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"><br /></div><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"><br /></div><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"><br /></div><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"><br /></div><p><span style="font-size: 32px; font-style: italic; font-weight: 700;"> ****</span></p><p><span style="font-size: 32px; font-style: italic; font-weight: 700;">Spaghetti ca n'ciova # ingredients and servings for 3/4 people -500 gr spaghetti (or pasta to taste) -2 cloves of garlic -250 gr concentrate -80 gr anchovies in oil -250 gr breadcrumbs -250 gr raisins and pine nuts -extra-virgin olive oil -water to taste -salt and pepper to taste -little sugar -METHOD-Put some oil in a pan and fry the 2 cloves of garlic, brown them, then add the anchovies and let them melt. When the anchovies have melted, pour in the concentrate, dilute with water. Add the passolina and pine nuts. Season the sauce with salt, sugar and pepper. Let it cook over a gentle heat until the sauce thickens, then remove from the heat and let it rest. Meanwhile, in a small frying pan toast the breadcrumbs with a little oil. Prepare the pot for the pasta and when it is ready, mix everything with a few ladles of sauce. Pour the pasta onto the plates, add more sauce and finally put some toasted breadcrumbs on top.</span></p><i style="box-sizing: border-box; font-size: 32px; font-weight: 700;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiVvvWF3bzSiHA8Nne3C8IC0XDj94tRCqf58awp9J3508fB7uMfEfAJSSai44pIJKSa6CHEnOdZHlQHDPPwOjYRP0Wo1OIom3e6SRHleFt6crJaCNiujstT-sWe3WrpBOhssrxHpHhc8TeYJlaZlvBsyfrhg2mJr1t3iSE0HcoyhelCx40Nrv0itvzkI/s1715/IMG_E3819%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1715" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiVvvWF3bzSiHA8Nne3C8IC0XDj94tRCqf58awp9J3508fB7uMfEfAJSSai44pIJKSa6CHEnOdZHlQHDPPwOjYRP0Wo1OIom3e6SRHleFt6crJaCNiujstT-sWe3WrpBOhssrxHpHhc8TeYJlaZlvBsyfrhg2mJr1t3iSE0HcoyhelCx40Nrv0itvzkI/w280-h400/IMG_E3819%5B1%5D.JPG" width="280" /></a></div><br /><br /><p></p><h3 class="recipe-ingredients__sub-heading gel-great-primer-bold" style="background-color: white; box-sizing: inherit; color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif; font-size: 1.25rem; line-height: 1.5rem; margin: 0px; padding: 0px;"><br /></h3><p> ------</p><p>Vincisgrassi, ingredients and doses. 1/2 kilo of wheat flour - 4 eggs (for the pasta) - chicken or goose giblets a piece of lamb on the bone a piece of veal a piece of pork . - 1 tablespoon of lard beaten a whole onion, celery, carrot, 2 cloves, marjoram - 2 tablespoons of fresh tomato or preserves - 1 glass of red wine - 1 glass of boiled milk salt and pepper béchamel (according to portions)_Method -Mince the lard and brown with oil and butter, and add chopped garlic, onion, celery and carrot; Sprinkle with wine and let it evaporate. Cut the various types of coarsely minced meat into pieces, then add the puréed tomato, salt and pepper. Let everything cook slowly, over a moderate heat, for a couple of hours, stirring and pouring occasionally a few spoonfuls of warm milk. Prepare a thin pastry with flour and eggs. Cut large lasagna sheets about the size of a palm of your hand_</p><p>*******consil du chef adrianomenillo: first prepare the béchamel :: MAKE the béchamel with 1 liter of milk, 100 gr of butter, a little salt, 100 gr of OO flour, nutmeg. To prepare the béchamel, melt the butter in a saucepan over low heat so it does not stick to the bottom; when it has completely melted, remove it from the heat and gradually pour in the flour, stirring constantly so that no lumps form. Put the saucepan back on the heat until the cream has acquired an amber colour. Remove the saucepan from the flame again and pour the tepid milk slowly, continuing to mix with a hand whisk. Bring everything back to the low heat adding salt and nutmeg; stir frequently and let it heat for about 15 minutes, until the bechamel has thickened to the right point. Boil the lasagne in plenty of salted water and drain halfway through cooking. Immerse them in cold water and then dry them and spread them out on a tablecloth. Prepare the béchamel. First pour a little sauce on the bottom of a pan, then place a layer of pasta and more sauce Sprinkle with Parmesan cheese and make a light layer of béchamel, cover again with Parmesan, sauce, pasta and béchamel until the pan is covered Leave the pan to rest for a couple of hours Bake at 200 °C for one hour .</p><p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGnYjv_5eCqqDP34gKOXuYx8D2NQz4IDRhJ4lrdURKlYoxtwL6H6i5YbSINosc9QtC5U4YfUhol75nzvg829-fQ42p7cMhbVM15n3D2xSUCcpoCVQhtAjDSnw7E8a2X7KhZboiNnS0OkI/s1600/IMG_6060.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1152" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGnYjv_5eCqqDP34gKOXuYx8D2NQz4IDRhJ4lrdURKlYoxtwL6H6i5YbSINosc9QtC5U4YfUhol75nzvg829-fQ42p7cMhbVM15n3D2xSUCcpoCVQhtAjDSnw7E8a2X7KhZboiNnS0OkI/s320/IMG_6060.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vY9wjbRS9_AxMikrehUIzT0z2qQBplGoyqOCyjfKDd5R7sqvwHMO20MINsuwVW9Ymdz_fX9tbugOW_cOAJ4-zCy79MnMaO603h1YaLbRIRGB564kjl8ijzoFFP1QqHRWScTamlEYwcYbECwuRXTBpDp7-jy1EpMGCNWaj_ptfcxTJucRxuQZFoPLTkI/s3264/IMG_0568.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vY9wjbRS9_AxMikrehUIzT0z2qQBplGoyqOCyjfKDd5R7sqvwHMO20MINsuwVW9Ymdz_fX9tbugOW_cOAJ4-zCy79MnMaO603h1YaLbRIRGB564kjl8ijzoFFP1QqHRWScTamlEYwcYbECwuRXTBpDp7-jy1EpMGCNWaj_ptfcxTJucRxuQZFoPLTkI/s320/IMG_0568.jpg" width="320" /></a></div> *****<div><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;"><span style="color: #ff00dd;"><b><span style="background-color: #ffcc99;"><span style="font-size: 16px;"><br /></span></span></b></span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/UtUHEsPfjjE" width="320" youtube-src-id="UtUHEsPfjjE"></iframe></div><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFh4W-AZGeBXRE3OEI2KmFVWzBSkLhyphenhyphenDAZjVqApTvCf9OGfzBEOJoek7QPFoxvZcsn72Wo5stiiQq3dHB9SMjiEw5EUtRDGJMDxirAIUsPLlYVxa0Fnfe4dN-5eWJd6XKfGmpz_gaqcHtI/s1600/1novo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFh4W-AZGeBXRE3OEI2KmFVWzBSkLhyphenhyphenDAZjVqApTvCf9OGfzBEOJoek7QPFoxvZcsn72Wo5stiiQq3dHB9SMjiEw5EUtRDGJMDxirAIUsPLlYVxa0Fnfe4dN-5eWJd6XKfGmpz_gaqcHtI/s320/1novo.jpg" width="213" /></a></div>photo by adrianomennillo > Rosa to Nervi ( Genova ) , Agosto 2012<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiz2l51a9gh65Ng-IP0tvIMs0KFAlpsh_Y2fJvbKdgRqQo-3QP3AThCX9MggEQdbCMX0v23iAVqM0DIVMpwDM-4F2MlWCKXbZNAnwU2iZVRjbUQF-RoRvUvesl1eYDoALi26eJELbfxD1K/s1600/IMG_0442.jpg" style="margin-left: 1em; margin-right: 1em;">photo by adrianomennillo > Rosa to Nervi , agosto 2012 <img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiz2l51a9gh65Ng-IP0tvIMs0KFAlpsh_Y2fJvbKdgRqQo-3QP3AThCX9MggEQdbCMX0v23iAVqM0DIVMpwDM-4F2MlWCKXbZNAnwU2iZVRjbUQF-RoRvUvesl1eYDoALi26eJELbfxD1K/w400-h266/IMG_0442.jpg" width="400" /></a></div></div><div><br /></div><div> *</div><div><div class="testo" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #332c2d; font-family: Poppins; font-size: 16px; line-height: 25px;"><div class="testo" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 25px;">Rice Arancini # Ingredients and quantities for 12 arancini:500 gr Roma rice - 2 sachets of saffron - 30 g butter - 1.2 litres of water - salt - 100 gr mature Caciocavallo cheese.</div><div class="testo" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 25px;">30 gr butter - 1.2 litres of water - salt - 100 gr matured Caciocavallo cheese > For the filling: 1 shallot -25 gr butter -100 gr minced pork -200 ml tomato puree - 80 gr peas -</div><div class="testo" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 25px;">50 gr fresh Caciocavallo cheese -50 ml red wine -extra virgin olive oil -salt -pepper .METHOD -</div><div class="testo" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 25px;">Boil the rice in salted boiling water, allowing the water to be completely absorbed, for about 15 minutes, then dissolve the saffron in a little hot water and add it to the now-cooked rice. Add the chopped butter and grated Caciocavallo cheese, stir and pour the rice onto a tray. Allow the rice to cool for a couple of hours, covering it with cling film to prevent it from drying out.Prepare the meat sauce. Fry the chopped onion in a saucepan with 2 tablespoons of oil and the butter, add the minced meat and brown it, then deglaze with the wine. Add the tomato puree, season with salt and pepper to taste and cook over a low heat for 1 hour. Halfway through cooking, add the peas.When the filling is ready, start preparing the arancini. Take a couple of tablespoons of rice at a time (about 120 g of rice), crush the heap in the centre of your hand to form a hollow and pour in a teaspoon of the meat sauce filling. Add a few cubes of caciocavallo cheese. Close the base of the arancino with the rice, giving it a pointed shape. Prepare the batter for frying the arancini. In a bowl pour the sifted flour, a pinch of salt and pour in the water. Stir with a whisk to prevent lumps from forming. Dip the arancini, one by one, into the batter and coat them in breadcrumbs. Heat the oil in a saucepan and fry one arancino at a time, drain them with a slotted spoon and place them on a tray lined with paper towels.</div></div><div class="testo" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #332c2d; font-family: Poppins; font-size: 16px; line-height: 25px;"><h3 style="box-sizing: border-box; color: inherit; font-family: inherit; font-size: 20px; font-weight: 500; line-height: 1.2; margin-bottom: 0.5rem; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8cF45VewIWutA0nIJ9T9ZMTAo_W0BlbMNQbzf7g9Q-90HXqqbVdNZcv1-TeX1QYY9ZIa45lxZC2czHzgLaVACuuND1ng5NdKWVoOS5xVeJCOX4WKavjkHc_rz-SkKAPB_ms2R8bbYZIybXQ3N_kDYbGwvmBUnZRY7W8GEx7DFhOpelhU4EFfsQNtJg/s1800/BDJU2643%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8cF45VewIWutA0nIJ9T9ZMTAo_W0BlbMNQbzf7g9Q-90HXqqbVdNZcv1-TeX1QYY9ZIa45lxZC2czHzgLaVACuuND1ng5NdKWVoOS5xVeJCOX4WKavjkHc_rz-SkKAPB_ms2R8bbYZIybXQ3N_kDYbGwvmBUnZRY7W8GEx7DFhOpelhU4EFfsQNtJg/w400-h400/BDJU2643%5B1%5D.JPG" width="400" /></a></div><br /></h3></div></div><div><p><span style="color: #0000ee;"><u>Timballo di aneletti alla siciliana ( or pasta a piacere) # Ingredients and servings for 4 people _320 gr anelletti -200 gr beef or veal meat 200 gr beef or veal -200 gr mixed minced beef/pork -50 gr tomato paste -750 gr tomato puree or tomato sauce -200 gr peas-1 aubergine-1 clove of garlic-1 onion-50 gr caciocavallo cheese-50 gr primosale (it is a cheese)-50 gr provola cheese-1 glass of dry white wine-4 tablespoons grated parmesan-200 gr breadcrumbs-6 tablespoons extra-virgin olive oil-black pepper, salt to taste. b.METHOD-Cut the aubergine into four 1 cm thick slices, dice the rest. Fry the slices and cubes and keep aside.Dice the cheeses and keep aside. Brown the meat plus mince over a low heat with 4 tbsp oil, then douse with white wine and, after it has evaporated, remove from the pan. Add two tablespoons to the browning mixture of the meat and fry the chopped onion in it. Add the chopped garlic clove, the meat, the tomato puree and the tomato paste dissolved in 1/2 glass of lukewarm water. Turn up the heat and cook the meat in the sauce, stirring. If necessary, moisten with lukewarm water and lower the flame. Season with salt and pepper and leave to simmer in a half-covered pan for three hours, adding water as necessary (mine was ready after two hours). Half an hour before removing from the heat, add the peas. When cooked, remove the meat from the sauce, let it cool, separate it from the sauce and dice it. Recover at least half of the peas, separate them from the sauce and set them aside.Boil the anelletti, drain well when al dente and season with half the sauce.Grease a non-stick baking tin (mine was not, but I had no problems) and sprinkle it with breadcrumbs, removing any excess. Arrange the aubergine slices on the bottom in the shape of a star. Pour half of the pasta on top, flatten it and pour the diced meat, peas, diced aubergine and the previously cut cheeses over it, cover with the sauce and make another layer of pasta. Pour in more sauce and sprinkle the surface with breadcrumbs. Cover the timbale with a sheet of baking paper and then place a lid on it, which is narrower than the baking tray, with a weight on top. After about 1 hour remove the weight, drizzle extra virgin olive oil over the surface and bake for 50 minutes at 180° in a preheated oven. After resting for a few minutes (I waited about ten minutes) gently invert onto a serving plate and serve.</u></span></p><p><span style="color: #0000ee;"><u><br /></u></span></p><div align="justify" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYZpnCQh6AhS5VMCmFMGKpTitUN8ODW19UPC8HZUSqbdarYeZZ83j8vE9TfHVKAO_FvykdtCQN-UTx5-m0j6QA5F-hKK0OT7LunqCJ6txIM_qp-xKpri3QdNI6-jscMEJMuAUR8AXzHvPBsghQqBb5koaPHkhA-vk7-dY0YOprMGa8X8PsbbDorTzNQ/s1566/WJZY7368%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1181" data-original-width="1566" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYZpnCQh6AhS5VMCmFMGKpTitUN8ODW19UPC8HZUSqbdarYeZZ83j8vE9TfHVKAO_FvykdtCQN-UTx5-m0j6QA5F-hKK0OT7LunqCJ6txIM_qp-xKpri3QdNI6-jscMEJMuAUR8AXzHvPBsghQqBb5koaPHkhA-vk7-dY0YOprMGa8X8PsbbDorTzNQ/s320/WJZY7368%5B1%5D.JPG" width="320" /></a></div><div><br /></div></div></div><div><br /></div><div> *******</div><div><br /></div><div><div>Coda alla vaccinara # ingredients and portions for ¾ people - 1 oxtail ( already cut into pieces ) - 2 celery -2 onions - 1 clove of garlic - extra virgin olive oil - 1 kg of peeled tomatoes - dry white wine - 2/3 of cloves - 10/12 pine nuts - 10/14 sultanas - 2 teaspoons of bitter cocoa powder - salt and pepper . METHOD - Oxtail alla vaccinara is a typical Roman dish, which is prepared with oxtail because it is more pulpy and suitable for long cooking as in my recipe (see my photos), then it is simmered with various vegetables and tomatoes. Its preparation is rather long, so let's start with the explanation! First of all, cut the tail into pieces or, if you are not able to do this, ask your butcher to do it, the important thing is to respect the joints. Having done this, wash the pieces of meat well to remove all traces of blood and dry them well with a dry cloth, take the lard and cut it into pieces, then prepare the chopped vegetables with the onion, carrot, celery and parsley. In a large saucepan put the oil and lard and brown it, or, if you do not use lard, pour in the tail and brown it. Then add the chopped vegetables, cloves and chopped garlic, mix everything together and cook for a few minutes, season with salt and pepper, pour in a few glasses of white wine, cover with a lid and cook over a low heat for a little over half an hour. At this point, add the tomato, stir and leave to cook for several hours ( 3 ? ), checking from time to time, stirring and adding water if the sauce dries out too much.Then clean the celery and cut it into pieces, soak the sultanas and squeeze them. When it's almost cooked, take some of the sauce, add a teaspoon of bitter cocoa, the blanched celery (to your taste - I didn't blanch it) and the sultanas, the pine nuts and mix everything together; then cook for fifteen minutes. Now everything is ready! You will then have a delicious sauce for dressing the pasta and the tail will be tender and tasty.</div><div><br /></div><div><br /></div><div> ******* chefAdrianoMennillo's advice_ the recipe cannot do without the three main ingredients apart from the tail, namely celery, tomato sauce and bitter cocoa. All versions that include these ingredients, while revisiting it, remain within the bounds of tradition. The recipe is from today > 05/11/2022, started cooking first in the pot for 55/65 minutes, then I put the lid on the pressure cooker and finished cooking again for 65/70 minutes</div></div><div><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFkhZOO-wIAg97E2OwIDCfBItuxpZUlaiI4iAc5T7WWV_RT3UWONdhjdFaACPf9lWNXncgz-71EGSp_Cqx7VQsUqaxv2LebAIcA5DQ7LBHQif6n6pqHK0GH2vs2VKfxgtb2JxQcvkwCpC_xQJgUzXVpBaqWtXPx8VIur0F1lx3-B0vCcCxXrp-Rl5MA/s1800/PLMD6340%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1800" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFkhZOO-wIAg97E2OwIDCfBItuxpZUlaiI4iAc5T7WWV_RT3UWONdhjdFaACPf9lWNXncgz-71EGSp_Cqx7VQsUqaxv2LebAIcA5DQ7LBHQif6n6pqHK0GH2vs2VKfxgtb2JxQcvkwCpC_xQJgUzXVpBaqWtXPx8VIur0F1lx3-B0vCcCxXrp-Rl5MA/w400-h241/PLMD6340%5B1%5D.JPG" width="400" /></a></span></span></div><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /> *****<br /><br /><div class="separator" style="background-color: white; clear: both; color: #282828; font-family: "Open Sans", Helvetica, Arial, sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpT9KEPsanHu4ZZpWTjXNy80I50-Nlikiw4OqXO2AGzsNqIejAF4oXAeoSoQ3-Xkdb02PSTgopNtKjHsVniDSm5lOWwXTAHWgME99k2rVR0nN51MSP8s5COvlXGahXZyxzGcwc2x8lBIq0kGKVH2VRqbFgZI-VWjmCQUxb1ALYlfhNuTlFfXUif09AvcI/s1800/KTCG2642%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1146" data-original-width="1800" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpT9KEPsanHu4ZZpWTjXNy80I50-Nlikiw4OqXO2AGzsNqIejAF4oXAeoSoQ3-Xkdb02PSTgopNtKjHsVniDSm5lOWwXTAHWgME99k2rVR0nN51MSP8s5COvlXGahXZyxzGcwc2x8lBIq0kGKVH2VRqbFgZI-VWjmCQUxb1ALYlfhNuTlFfXUif09AvcI/s320/KTCG2642%5B1%5D.JPG" width="320" /></a></div><br style="background-color: white; color: black; font-size: medium;" /><span face="Open Sans, Helvetica, Arial, sans-serif" style="background-color: white; color: #282828; font-size: medium;"><span style="font-size: 15px;">Neapolitan lasagne # ingredients and quantities for 5/6 persons _500 gr dry lasagne - For the meat sauce : 4 pork ribs - 800 gr of peeled tomatoes (or tomato puree) - 2 onions - 1 glass of red wine - evo oil - salt and pepper - For the meatballs (to taste) - 300g of mixed minced meat (beef and pork in equal parts) - 150 gr of dry, dried breadcrumbs - 1 egg - 2 tablespoons of grated Parmesan cheese - salt and pepper - oil for frying. For the filling: 300 gr ricotta romana -300 gr fior di latte (kept in the fridge to dry) -300 gr pork brains (or sausages) -grated Parmesan cheese . METHOD - for the meat sauce; cover the bottom of a saucepan with extra-virgin olive oil, add the finely sliced onions and the pieces of meat, cover and sauté slowly over a low flame, stirring occasionally.As soon as the onions take on colour, remove the lid and deglaze, adding the red wine a little at a time, turn up the flame and allow to evaporate.At this point add the peeled tomatoes, mashed a little at a time, adjust the salt and cook over a low flame for about three hours, To make the meatballs: Soak the stale bread in water in a bowl for about half an hour, remove the crusts, then squeeze it out well. In another bowl, put the minced meat, a beaten egg, salt, parsley and grated parmesan cheese, add the bread and mix the mixture with your hands, then cut out small meatballs, slightly larger than a hazelnut, and fry them, a few at a time, in a pan with very hot oil. Add a tablespoon of oil to the boiling water and boil the lasagne until al dente, drain and arrange the sheets well apart to dry on a tea towel. Heat the meat sauce, pour a ladleful onto the bottom of a baking tray and start assembling the lasagne: Make a layer of pasta, spread with the ricotta cheese and arrange, at equal distances, the slices of provola or fior di latte, the brains, cooked in a pan and cut into rounds, the meatballs, a generous sprinkling of grated parmesan cheese and finish with the meat sauce, cover with another layer of pasta and repeat the operation until all the ingredients are used up. Set the oven temperature to 200/220° and bake the lasagna for at least 30 minutes, using the grill function for the last 10 minutes to obtain a nice golden 'crust'. Let the lasagna rest for at least 25/30 minutes before serving.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEqxGk9Dnv1-Ql0iuczPUekE9lwkoMqPB8-vqz2qW6asc85u5Bcl85ckNIJTnugzh4g_qLp0vMMKE1ARzaY0tFF6rx6EyiLkds29wuwfW3p3ei585i_6F9e8ng0OQkeR1c9xGWn4J-meuRmZFaYh2_uKabaRgQ2Vu7syf0EeW5daBlnCUhlug3nHdwLY/s1644/OQVRE5859%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1103" data-original-width="1644" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEqxGk9Dnv1-Ql0iuczPUekE9lwkoMqPB8-vqz2qW6asc85u5Bcl85ckNIJTnugzh4g_qLp0vMMKE1ARzaY0tFF6rx6EyiLkds29wuwfW3p3ei585i_6F9e8ng0OQkeR1c9xGWn4J-meuRmZFaYh2_uKabaRgQ2Vu7syf0EeW5daBlnCUhlug3nHdwLY/s320/OQVRE5859%5B1%5D.JPG" width="320" /></a></div><br />.</span></span><br /><br /><br /><br /></span></span><p></p><div><br /></div></div><div> ***</div><div>Asparagus rice # Ingredients and servings for 4 people: 300 gr Vialone Nano rice (or Carnaroli rice)-300 gr cleaned asparagus-1 litre vegetable stock-1/2 glass dry white wine-1 small onion-2 tablespoons extra-virgin olive oil-2 tablespoons butter-4 tablespoons grana padano cheese-salt-pepper. METHOD-First, prepare about 1 litre of vegetable stock and set aside.Then clean the asparagus, scraping off the hardest part of the stalks with a sharp knife, until the stalks are not too tough. Weigh them.Separate the asparagus tips from the stalks with a clean cut.Now tie the asparagus stalks with kitchen twine, immerse them in a large pot of cold water and place the asparagus tips in a basket, steamer, colander or whatever you have on hand to place over the pot with the asparagus stalks, to steam them. Place the saucepan on the hob or whatever you have available to place on top of the asparagus tips, cover with a lid and cook for 10 - 15 minutes. After 5 minutes, check the tips. If they are soft under the prongs of a fork, set them aside and cool. The stems can probably be cooked within 15 minutes. Finally, untie the stalks and allow them to cool down. With the tip of a fork, you can work out which side is softer and which is harder, the harder side being the side you scraped off previously. Slice a little more than half of the stalks:therefore blend the rest of the stalks, which corresponds to the less tender part, with the help of a minipimer, add 2-3 tablespoons of water and continue to blend until you obtain a smooth cream.At this point, you have obtained: the blended cream, the asparagus tips and the asparagus pieces.i.e. asparagus in different consistencies to give the asparagus risotto an intense and decisive flavour, First of all, heat the vegetable stock on a low heat, then place the saucepan with the asparagus cream on a very low heat.Blend the onion and place it in a frying pan with the oil and 1 tablespoon of butter.Let it brown. When the onion starts to brown add the rice:Toast the rice for about 1 minute over a high flame, stirring continuously.Add the white wine and let it evaporate over a high flame, stirring constantly, Only when the wine has completely evaporated, add the cream of asparagus to the rice:Finally stir, bring to the boil, lower the heat and proceed to cook your asparagus risotto over a low flame.From time to time, add 1 -/2 ladlefuls of broth to prevent the risotto from drying out. Make sure you don't add too much stock all at once! after about 8 minutes, add the asparagus bits: at the end, turn and continue cooking on a low heat, adding hot stock as necessary.Important: only the risotto is ready, so the rice is cooked al dente and has reached the right creaminess, not too liquid, not too dry, add the asparagus tips: turn well and let it cook for a few seconds. then turn off the heat and add the grana cheese, stir the risotto well with the heat off, add the butter, stir and correct the salt.Finally finish with a pinch of pepper.</div><div> </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGvGAo6wrfG3HQ6EWXJgWeansSsx1ozomlaQZqsBy35UF7laFaEgx5ReqOgU6JDPRnVEXwPvliSZw7k7v1ZNmgdoDasmaQ6SE6kOZdbpVF0gAwXJ0wm3NjRXzSMTMIMEUREhzJrX1Tr1_W8PBbvvhts3G2moA-zELgJwIMCgW8YoyJ-9OrU4sLEXqUWg=s1106" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1106" height="312" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGvGAo6wrfG3HQ6EWXJgWeansSsx1ozomlaQZqsBy35UF7laFaEgx5ReqOgU6JDPRnVEXwPvliSZw7k7v1ZNmgdoDasmaQ6SE6kOZdbpVF0gAwXJ0wm3NjRXzSMTMIMEUREhzJrX1Tr1_W8PBbvvhts3G2moA-zELgJwIMCgW8YoyJ-9OrU4sLEXqUWg=s320" width="320" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div>*****</div><div><br /></div><div><div class="separator" style="background-color: #fefefe; clear: both; color: blue; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy6dQ_wlrQDFWMmC7zLHkw0vfDAwnZKT5QTiw0xf94VxlT27m1J_h0EzMWZsFcuYGrSA7OGLDCyGfS6wuOz6zHMvnub377HYMhv5jE2UU0CQ7ZapIB9XCkWw2H2cNdi1KNW9yHWrBRxat31dyl8a1oWvz700NvW7-64gUtX8ArIzrpDYBE43Wf3vCTQ/s1389/EOGC9328%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1379" data-original-width="1389" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy6dQ_wlrQDFWMmC7zLHkw0vfDAwnZKT5QTiw0xf94VxlT27m1J_h0EzMWZsFcuYGrSA7OGLDCyGfS6wuOz6zHMvnub377HYMhv5jE2UU0CQ7ZapIB9XCkWw2H2cNdi1KNW9yHWrBRxat31dyl8a1oWvz700NvW7-64gUtX8ArIzrpDYBE43Wf3vCTQ/s320/EOGC9328%5B1%5D.JPG" width="320" /></a></div><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #666666; font-family: Vollkorn, serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline;">Torta Pasqualina # ingredienti e dosi :( Genova ):1 Kg. Of white flour - 4 tablespoons oil - salt, and water as needed- >> FOR the STUFFING : 1 kg of herbs (or 10 artichoke hearts) -1/2 onion, chopped - 60 gr of butter - 500 gr of prescinseua (replaceable with cottage cheese added of a dash of milk) -6 eggs -1 glass of milk -100 gr of grated parmesan -salt, pepper and marjoram.METHOD >>Mix the flour with the oil, salt and enough water to make a paste of right consistency. Knead very well and divide into 10 pellets (once if there were up to 33), cover with a damp towel and let them dry over a stand for fifteen minutes. Meanwhile boil the herbs (or artichokes) and season with the fried onions and oil. Whisk the ricotta with the milk and add a pinch of salt.Pull 10 thin layers with pasta and roll out the first on a greased and floured cake tin. Brush them with a little oil and cut with a knife the paste cord growing from the pan. Roll out the other five layers, always brushing with oil, then make a layer with vegetables and one with cheese.Prepare on the cheese 6 dimples and place in each a bit of butter, breaking inside an egg, season with a pinch of salt, pepper and marjoram and Parmesan.Cover with the remaining layers brushing with oil. Prick with a fork the last sheet, grease it well and cut the cord of pasta that grows from the pan.Bake in oven at moderate heat (it would be better the bread oven) for about 60 minutes.Pasqualina cake has to take on a blond color. It can serve, according to taste, warm or cold.Trick: If you want you can use, with good results, even the puff pastry, but do not tell it all around!</p></div><div><br /></div><div><br /></div><div>**</div><div><p><span style="color: maroon;"><span style="font-size: 14px;">Parrozzo cake# ingredients and doses _ 6 eggs -200 gr of semolina (not to be confused with semolina) -200 gr of sweet almonds with peel -Half a vial of flavouring or essence and bitter almonds) -200 gr of sugar -The grated peel of an organic lemon (or an untreated organic orange) -The juice of half an orange -Tbsp of amaretto di Saronno liqueur -200 gr of sugar -For the icing: 250/300 gr of couverture chocolate -If using couverture chocolate (no butter or oil, (Or dark block chocolate) 20 gr of butter,(or a tablespoon of sunflower oil). METHOD-Separate the yolks from the whites, beat the whites until stiff in a bowl with an electric mixer and set aside. In another bowl, beat the yolks with the sugar for about 5/10 minutes until the mixture is light, fluffy and frothy, then add the semolina, finely chopped almonds, grated organic orange or lemon peel (untreated), liqueur and the juice of half an orange, then add first 2/3 tablespoons of whipped egg whites to soften the mixture, mixing with a wooden spoon, then the rest of the whipped egg whites gently from the bottom upwards so as not to disassemble the mixture and mix well. Preheat the oven, grease a dome-shaped mould (typical zuccotto mould) with a little flour, pour the mixture into it, set the oven temperature for the first 10 minutes at 180 degrees, then lower it to 160 degrees and bake the parrozzo for a further 40/45 minutes, always do the toothpick test, which must be dry. >>> Prepare the topping icing: In a small pan placed in a bain-marie, melt the dark (topping) chocolate, if you can't find it, melt regular dark chocolate in a 250/300 gr block with a tablespoon of sunflower oil or 20 g of butter, spread the icing by pouring it directly without touching the Parrozzo, let it solidify well and decorate with redcurrant sprigs. You can also make small Parrozzini with this dose you can make about 20/22 pieces, larger ones about 12/14 pieces moulds for single-portion zuccotti cooking 160/170 degrees for about 25/30 minutes, you can also use white chocolate for the icing (I tried to replace the semolina with maize flour, or flour, the result is very good the same</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: maroon;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpYEXVjI2pUKOGRZV6p2Xj1VD0g1rUpMdY-BzCN7Rw-mgGLY5wKHbLy5xn3nUCWbVf62BNCMc1SR3bTekvIpFKQGkpnLFEfe9WKO_2RuRl1g32ZjQ078c_G3gE6KtOM2lTxPVkrYC4P4MQucpQmIzmMdhcglUBYZvncery8BL3OaW5tt6YHIJrDSgCA/s1472/BNVZ1480%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1472" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpYEXVjI2pUKOGRZV6p2Xj1VD0g1rUpMdY-BzCN7Rw-mgGLY5wKHbLy5xn3nUCWbVf62BNCMc1SR3bTekvIpFKQGkpnLFEfe9WKO_2RuRl1g32ZjQ078c_G3gE6KtOM2lTxPVkrYC4P4MQucpQmIzmMdhcglUBYZvncery8BL3OaW5tt6YHIJrDSgCA/s320/BNVZ1480%5B1%5D.JPG" width="320" /></a></span></div><div><br /></div><span style="color: maroon;"></span></div><div><br /></div><div>***</div><div><br /></div><div><div>Cannelloni alla trevisana # Ingredients and doses : Ingredients for 2 people : 250 gr taleggio cheese - 100 gr speck - 20 gr chopped walnuts > For the pasta : 1 egg and 1 yolk for the pasta - 60 gr 00 flour - 30 gr. 0 flour - 30 gr durum wheat semolina - fine salt - For the béchamel : 35 gr. flour 00 - 35 gr butter - 400 gr milk - salt - pepper - nutmeg to taste For the radicchio: 350 gr late radicchio from Treviso - 1 shallot - ¾ cup white wine - salt - pepper - e.v.o. oil - a pinch of sugar</div><div>To finish: grated parmesan cheese - butter . METHOD->For the dough: sift the flours and make a well. Shell the eggs in the centre and add a pinch of salt. Mix initially with a fork and then knead until the dough is smooth and elastic. Cover with cling film and leave to rest for at least half a day in the refrigerator before rolling it out.Roll out the dough into sheets, cut them into squares of about 11 cm per side and place them on a tray, dusted with semolina and flour.Bring plenty of salted water to the boil and cook the pasta in it. Drain and cool immediately in cold salted water. Drain and dry on clean cloths.>For the béchamel sauce: make a roux with the butter and sifted flour. Toast it well, then pour in the milk. Stir well and cook until the sauce thickens. Adjust the salt and pepper and season with grated nutmeg. Add the walnuts, chopped with a knife.>For the radicchio: very gently brown the chopped shallot with a little olive oil. Add the radicchio, previously cleaned and cut into fillets. Deglaze with the white wine, allow it to evaporate and cook, adjusting the salt and adding a pinch of sugar. Stir in the radicchio and diced taleggio cheese and mix well. Add one or two tablespoons of béchamel sauce and mix. Stuff the pasta squares with some of the radicchio mixture and the chopped speck. Wrap in a cannoli shape and place in a buttered baking dish sprinkled with one or two tablespoons of béchamel sauce. Cover the cannelloni with the remaining béchamel sauce. Finish with plenty of grated Parmesan cheese and a few knobs of butter and bake in a hot oven at 190°C for 30 minutes, until golden brown (the last 5/10 minutes ventilated with a grill to brown well). Allow to rest 5 minutes before serving.</div></div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesnqTj9pzggErQaGLu29kAZMyY-AOSPpW0KfheZ-MgGUxFfQ73xcihlMK0bCAumTvgb7a7iKf4ZFQ_PSEl7RVBFkNRhqNjrxZDvU_WDH232Ibh9syGjrLcR3mPyl8PXOMvqsMut-Tf_iO/s614/TREVISANA.jpg" style="background-color: #fefdfa; font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="614" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesnqTj9pzggErQaGLu29kAZMyY-AOSPpW0KfheZ-MgGUxFfQ73xcihlMK0bCAumTvgb7a7iKf4ZFQ_PSEl7RVBFkNRhqNjrxZDvU_WDH232Ibh9syGjrLcR3mPyl8PXOMvqsMut-Tf_iO/s320/TREVISANA.jpg" width="320" /></a><br /><span face=""Trebuchet MS", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #fefdfa; color: black; font-size: 16px;"><br /></span></div><div><br /></div><div><br /></div><div>*<br /><p> Cassuola alla Milanese # ingredients for 5/6 people: 1.5 kg of cabbage - 800 g of pork ribs - 250 g of cleaned, scraped and washed pork rinds - 2 verzini per person (or cabbage salami in the absence of which is even better in addition 350 g of lugànega or sausage) - 2 cleaned, scraped and washed pig's feet - 1 cleaned, scraped and washed pig's ear - 200 g of carrots 200 g of celery -100 g of onion -50 g of butter -1 glass of dry white wine - meat broth - salt and pepper - Method - Boil for about an hour, in a saucepan with boiling water, the pig's feet cut in half, the rinds and the ears. In a large saucepan, slow fire, put the butter and fry the sliced onion then add the pork ribs, the ear and the rind cut into strips. Cook by browning the meat well over high heat. Add celery and chopped carrots, pour the glass of white wine and let it evaporate. Add one or two ladles of broth, add salt and pepper, mix everything. Put the lid on and leave on a very low heat for at least an hour and a half, making sure it doesn't stick to the bottom (add more broth if necessary). Meanwhile, clean the cabbage, roughly cut it into pieces and cook it over low heat in a covered saucepan with very little water until it wilts (5/10 minutes). Then put it in the meat casserole together with the lugànega cut into pieces and the whole verzini. Put the lid on and cook over a moderate heat for another 45 minutes, checking that it doesn't stick to the bottom. Every so often, remove the fat from the surface. Serve piping hot, if you like, also with the polenta.</p><p>::: consil du chef Adrianomennillo _ I used Mantuan sausage and wodka, see the steps from my photos.</p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgwpjeNJavkCf4CM9-ZzLGg2YBStiX768EKQ2OMWP9LIewpCU3jPREnH9dpDqeSSVGC0UyPLyyXZawH_dOM0eN9nOtIPZYTKv3xtY-yyozFPBd93pZnz8ymQqDaUzDaxaLu6syijhkRYz/s1600/dicembre.jpg" style="font-family: Georgia, "Times New Roman", serif; font-size: 17.5px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="750" data-original-width="750" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgwpjeNJavkCf4CM9-ZzLGg2YBStiX768EKQ2OMWP9LIewpCU3jPREnH9dpDqeSSVGC0UyPLyyXZawH_dOM0eN9nOtIPZYTKv3xtY-yyozFPBd93pZnz8ymQqDaUzDaxaLu6syijhkRYz/s400/dicembre.jpg" width="400" /></a></p><div class="easyrecipe" itemscope="" itemtype="http://schema.org/Recipe" style="-webkit-text-stroke-width: 0px; background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; box-sizing: border-box; clear: both; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 16px; font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant: normal; font-weight: normal; font: 16px Verdana, Arial, Geneva, sans-serif; letter-spacing: 0.5px; line-height: normal; margin: 2rem 0px; padding: 0px; position: relative;"><div class="ERSInstructions" style="border-top: 1px dotted rgb(51, 51, 51); box-sizing: border-box; line-height: inherit; margin: 2rem 0px 10px; padding: 0px;"><ol style="box-sizing: border-box; line-height: 1.25; margin: 3rem 0px; padding: 0px; text-align: justify;"><li class="instruction" itemprop="recipeInstructions" style="background: none 0px 0px repeat scroll rgba(0, 0, 0, 0); box-sizing: border-box; color: #505253; font-family: Arial, Verdana, sans-serif; line-height: inherit; list-style: decimal; margin-bottom: 0px !important; margin-left: 30px; margin-right: 3rem; margin-top: 15px !important; margin: 15px 3rem 0px 30px; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px !important; padding: 0px;"><div style="-webkit-text-stroke-width: 0px; color: #1a1a1a; font-family: Georgia, "Times New Roman", serif; font-size: 17.5px; letter-spacing: normal; text-align: left;"><span class="center main filefilter image" style="display: block; float: none; margin: 0px; text-align: center;"></span></div></li></ol></div></div><div id="advertisment_abm" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box;"><div id="Inner_ads" style="box-sizing: border-box;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.5px;">Veal soup with tamarind # 400 gr veal pulp preferred beef ,( look photo )-ingredients for 2/3 persons -4 spring onions -1 leek -2 shallots -1 clove of garlic -1 onion -1 teaspoon raw cane sugar -1 teaspoon tamarind paste -4 cooked, cleaned prawns -1 teaspoon galangal powder (can be replaced by 1/2 teaspoon ginger) - vegetable bouillon -1 tablespoon soy sauce -100 g vegetable giardiniera -1 teaspoon chilli powder -extra-virgin olive oil -qb salt and pepper -Method Clean the vegetables and roughly chop them up (keep half a shallot aside). Pour them into a blender together with the prawns, sugar, two tablespoons of vegetable stock, and blend well until smooth. In a non-stick pan, sauté 1/2 of a finely chopped shallot in two tablespoons of evo oil, salt, galanga, chilli, and stir-fry for one minute. Add the veal bites and brown the meat for a few minutes. Heat two tablespoons of oil in a wok and stir-fry the vegetable mixture for a few minutes. Add the veal chunks with the shallots, soy sauce, tamarind, and cover with the vegetable stock. Cover with a lid and cook over a low flame for 30 minutes. Serve the Indonesian soup with the vegetable giardiniera, and garnish with strips of the green leek top.</span></span></div><div class="separator" style="clear: both;"><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.5px;"><br /></span></span></div><div class="separator" style="clear: both;"><span face="sans-serif"><span style="font-size: 15px; letter-spacing: 0.5px;">******++consil du chefAdrianoMennillo - this soup has a sweet and sour flavour. these ingredients for 4/6 people; beef: 1/2 litre water-1 kg beef-3 tablespoons extra virgin olive oil-5 shallots -2 garlic cloves-1 tablespoon dried shrimp paste -2 tablespoons flaked palm sugar-1 tablespoon sweet soy sauce-2/3 tablespoons tamarind juice-1 tablespoon salt -2/3 chopped red chillies-2 small white onions cut into filangèe.</span></span></div></div></div></div><p><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333;"></span></p><div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; font-size: medium; font-style: normal; font-weight: 400; text-align: center;"><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5cRBhnbwM0PcjephGCA4VoWlAycbXu0NlvUwBD1SsHXaGvzJJJy3SvJEyt6ErRjKwOqzd1-O57c2bYHGzGnlNYEI-u92ji5oc7DnltOL8LfedH-g0uIKCfYr1DF02Ez088F2MgtWblxdJy-YBdoz4mYwHZpWmPHfKiOAx4n2Cv1Pt8eJmvXhyz7oyFo7/s1749/BXPL5646%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1554" data-original-width="1749" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5cRBhnbwM0PcjephGCA4VoWlAycbXu0NlvUwBD1SsHXaGvzJJJy3SvJEyt6ErRjKwOqzd1-O57c2bYHGzGnlNYEI-u92ji5oc7DnltOL8LfedH-g0uIKCfYr1DF02Ez088F2MgtWblxdJy-YBdoz4mYwHZpWmPHfKiOAx4n2Cv1Pt8eJmvXhyz7oyFo7/s320/BXPL5646%5B1%5D.JPG" width="320" /></a></span></div><p><br /></p><p> **</p><p>Basil sauce (pesto) # ingredients and doses :Fresh basil 100/150 gr cold water 280 gr .METHOD-Mix water and basil, pass through a sieve and squeeze as much as possible. We take the liquid obtained and put it in a saucepan at 55/60°, lower the heat to a minimum and we will notice that the chlorophyll will begin to rise to the surface, coagulating. As this happens, we remove it with a spoon and place it on an extra-fine linen cloth (the kind used to filter fish broths) with ice underneath. At the end we will have a sort of fairly compact basil paste. At this point we can decide to use it in various ways, the first is to emulsify it with an immersion blender together with some oil, until the desired consistency is reached, in this way we will obtain a very fragrant sauce with a concentrated flavour... we can use it on fish, pasta, rice, etc. Another way to use it is by putting enough of it in the pasta dough, we will have a final product naturally coloured with green and basil aroma. Yet another way is to use it without manipulating it further, leaving it in the paste and using it as a seasoning for salads, canapés, fish broths... etc. etc. In short, you can make great use of it for many different things .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteF8pgapxiQhNk4g5OqKhrMH7DTeQT7ydlyx_YVoXHvq8L2j-Z_tdOn_YRBNpdbVam31kD8UMOscjPQIcGtUR1O92TbqDAu0vuF2YldUOi5cuB78TcFzi0WIdoX1PxTWb6_cdZ5C3_HYTbFVjH-ITldx5578pbbVpfWvyqZTgNPc9RtmY8Z9PUQ556HU/s1615/IMG_E3820%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1615" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteF8pgapxiQhNk4g5OqKhrMH7DTeQT7ydlyx_YVoXHvq8L2j-Z_tdOn_YRBNpdbVam31kD8UMOscjPQIcGtUR1O92TbqDAu0vuF2YldUOi5cuB78TcFzi0WIdoX1PxTWb6_cdZ5C3_HYTbFVjH-ITldx5578pbbVpfWvyqZTgNPc9RtmY8Z9PUQ556HU/s320/IMG_E3820%5B1%5D.JPG" width="270" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p>***</p><div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">Cacio e pepe # Ingredients and servings for 3/4 persons:400 gr spaghetti-200 gr grated pecorino romano-10 gr ground black pepper-Salt .METHOD-Cook the spaghetti in salted water and in the meantime pour the pecorino romano and black pepper into a small glass or aluminum bowl.Raise the pasta al dente (do not drain it otherwise it loses all the cooking water! ) calculating at least 2 minutes before the end of the cooking time, pour it into the bowl with the pecorino mixture and season well, adding two ladles of cooking water to make sure that everything mixes well.It is also possible to mix pecorino and black pepper in a large pan where the spaghetti will then be drained, remembering, however, that they should NOT be cooked or put on the stove but should be mixed "cold".Stir and serve immediately to prevent the pasta from cooling.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"> ******** CONSIL du CHEFADRIANOMENNILLO., the melted cheese tends to form lumps and therefore, the moment it comes in contact with the hot pasta, it fails to amalgamate. You will get an untied and lumpy paste, far from a true cacio e pepe;The more the pecorino is seasoned, the higher the temperature of the water must be in order for it to melt so when you go to pour the mix into the paste, adjust yourself well regarding the amount of hot water to be used otherwise the pecorino will not melt or, if not very seasoned, will become too liquid; Never put the pasta back on the stove after adding the cacio e pepe otherwise the end result will be a mix between a blanched pasta and shapeless cheese;Do not follow the cooking directions on the package: pasta used for cacio e pepe should be drained before it is optimally cooked because it will then be stirred back into the bowl along with the cacio and pepper. If cooked exactly for the time stated on the package, it will become uncooked and decidedly unappetizing;You can opt to cook the pasta in less water than normal: in this way the water you will use to mix the cacio and pepper will be very rich in starch and the cream will form more quickly and easily;It is completely incorrect, both out of respect for tradition and because of chemistry issues between the ingredients, to use oil, cream or any other fatty element to prepare the cream cheese. All you need is water and cheese, just as it used to be made, and patience;As a general rule, short pasta should always be avoided, at least if you decide to follow the Roman tradition. Nothing prohibits you, however, from preparing cacio e pepe pasta using rigatoni or mezze maniche rigate always as long as they are rough pastas that can absorb the sauce well.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiajBULKmXsxD-u612OgURcqlXyL1AwZfmSq2M2RFt_gc9wY5A9EWGEJYm5OFIJQdcO-16aSIsc_mMlp8eYZ4uA79ku-5TQeFXGTch9m0iKpVFIsTlh7WibcxnYqSj4WtK1dK_VheiWtcjbcAUwqUwggGsAGIsexwsigmBJy3PN9vtKxhnbofQCXeIbFg=s1657" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1657" data-original-width="1303" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiajBULKmXsxD-u612OgURcqlXyL1AwZfmSq2M2RFt_gc9wY5A9EWGEJYm5OFIJQdcO-16aSIsc_mMlp8eYZ4uA79ku-5TQeFXGTch9m0iKpVFIsTlh7WibcxnYqSj4WtK1dK_VheiWtcjbcAUwqUwggGsAGIsexwsigmBJy3PN9vtKxhnbofQCXeIbFg=w315-h400" width="315" /></a></div><br /></div><p><br /></p><p><br /></p><p> **</p><table border="0" style="width: 100%px;"><tbody><tr><td colspan="3" height="1" valign="top" width="99%"><h2><span style="color: #274e13;">Gaifan ( Cina )# ingredienti e dosi > 1 1/2 cups uncooked rice , small knob fresh ginger root ,2 chicken thighs with skin,2 Tablespoons light soy sauce,3 Tablespoons Chinese cooking wine or dry sherry.1/2 teaspoon sesame seed oil,1 teaspoon vegetable or peanut cooking oil,pinch finely ground white pepper ,2 teaspoons cornstarch ,sliced green onions for garnish.FATE COSI >Preparare chicken and marinade: slice 2-3 ginger coins about 1/4″ thick. Stack the coins and smash with the side of a chef’s knife or cleaver. Put into a bowl large enough to hold chicken. Cut chicken meat off bones and remove half of the skin and excess fat if necessary. Cut chicken meat into bite-size pieces, smaller than your thumb. Combine the chicken and the ginger in the same bowl and add remaining ingredients except for the green onions. Mix well.Cook rice per package instructions kin an automatic rice cooker/steamer. When half of the rice’s cooking liquid has evaporated, evenly spread the chicken mixture evenly over the top of the rice. With chopsticks or the end of a wooden spoon, poke holes through the rice to the pot’s bottom to allow sauce to penetrate. Let cook for 20-25 minutes – don’t peek!After cooking time has lapsed, gently mix cooked chicken in with rice. Not all of the rice will be sauced. Taste and if rice is not cooked all of the way (still crunchy), let cook longer (press down button on rice cooker). When plating, add more soy sauce if desired. Garnish with optional sliced green onions<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj798WnEau80HPFUe_yuj9ZdDnLoFRyH-PrxokImfWq4L-TgXRnCQFA1wvXYgy6M_xhiefNgEh7q68eYjI4eEQT22L93_Sklm0nmjQmih6p3h9HPgyw2JpE40LxI8gTIv196bFoAYS00c66/s960/gaifan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj798WnEau80HPFUe_yuj9ZdDnLoFRyH-PrxokImfWq4L-TgXRnCQFA1wvXYgy6M_xhiefNgEh7q68eYjI4eEQT22L93_Sklm0nmjQmih6p3h9HPgyw2JpE40LxI8gTIv196bFoAYS00c66/s320/gaifan.jpg" width="320" /></a></span></h2></td></tr><tr><td colspan="3" height="1" valign="top" width="99%"><b><span style="color: maroon; font-family: "times new roman"; font-size: 14pt;"></span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"></span></b> ***************</td></tr></tbody></table><p>***</p><p>Oysters Rokefeller _ingredients and servings for 6/8 persons -24 oysters -Spinach: 300 gr - Grana cheese: 100 gr - Butter: 100 gr - Breadcrumbs: 100 gr 2 leeks -2 stalks of celery -1 clove of garlic -1 tuft of parsley -Anchovy paste: to taste -Aniseed liquor: to taste -Worchestershire sauce: to taste Salt: Pepper: METHOD-Start preparing the oysters Rockefeller style by carefully cleaning and washing the spinach, then plunge it into a pot of salted water for a few minutes. After this time, drain and set aside. Now take a frying pan and melt some butter, then slice the leeks and celery and cook over a low heat, chop the garlic and parsley and add them to the celery, then add the spinach and cook, stirring well. Simmer for about 10 minutes, then add the aniseed liqueur, breadcrumbs, anchovy paste, Worcestershire sauce, Parmesan cheese, salt and pepper and continue cooking until all the ingredients are completely dry. Now you have to open the oysters, using a suitable instrument. Once this is done, sprinkle each oyster with a little of the mixture obtained earlier. All that remains is to arrange the oysters Rockefeller style on a baking tray and bake them for 20 minutes in a preheated oven at 200°C, after which they are ready.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1P41qOfINr1ZlMTmW87xlrrMyQ_cDTIEHgc9_r8oj2NX15iGBTH-30-o1Ea0u-hAYh9xFBTNX-G6XsHGskUKcdY0XCBXGbaSdQ9JXeLFI9hZkhWf8NjWxJK-UUt_62JE3OFEpijI8hnU/s1274/MTQY1350%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1274" data-original-width="1043" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1P41qOfINr1ZlMTmW87xlrrMyQ_cDTIEHgc9_r8oj2NX15iGBTH-30-o1Ea0u-hAYh9xFBTNX-G6XsHGskUKcdY0XCBXGbaSdQ9JXeLFI9hZkhWf8NjWxJK-UUt_62JE3OFEpijI8hnU/s320/MTQY1350%255B1%255D.JPG" /></a></p><p><span style="color: #0000ee;"><u><br /></u></span></p><p><span style="color: #0000ee;"><u> </u></span></p><p><span style="color: #0000ee;"><u>Paella mixte à la mode AdrianoMennillo # Ingredients and servings for 4 people: 500 gr mussels-300 gr bomba rice. Alternatively, you can use a rice that holds its heat well, such as Carnaroli or Arborio rice - 300 g prawns-200 gr langoustines-200 g cuttlefish-200 gr chicken breast-150 gr tomatoes-100 gr green beans-60 gr peas (to taste)-2 peppers-1 onion-2 packets of saffron-1 tablespoon of paprika-1 litre of fish stock - extra-virgin olive oil - salt: DO THIS _To cook the paella, we start with the fish. Starting with the mussels: after cleaning them well, we put them in a pan with a glass of water. Now we clean the langoustines and remove the shells from the shrimps, using the scraps to make fish broth to be added later.After cutting the cuttlefish into strips and blanching them in a pan with a little oil, we clean and chop the green beans and tomatoes. After having cut the chicken breast into pieces, we can put the paella on the cooker to heat the oil. On a low heat, we let the chicken cook with a little salt. We add the onion, waiting for it to take on a golden colour, and then also the peppers, peas, tomatoes and green beans. We allow the vegetables to take on flavour by letting them cook for a few minutes. We add a little of the fish stock, then the paprika and saffron. After a few minutes we pour the shrimps, cuttlefish, prawns, langoustines, mussels and what remains of the fish stock into the paella pan and leave it to cook for about 16 to 18 minutes, stirring gently until the stock has almost completely dried up, but not completely. At that point, the mixed meat and fish paella will be ready to serve.</u></span></p><p><u style="color: #0000ee;">****** CONSIL du CHEFADRIANOMENNILLO.In this photo and recipe, I used beef instead of chicken.</u></p><p><span style="color: #0000ee;"><u><br /></u></span></p><div class="body-b instruction-data checklist-item-data"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x0ZBkjBhuQOR8lH3YeHkQmPgO4vdgchv5Pe77v5LN0RC2D-NCLTnf61KdFVMbaiXGAZeKiiq0hphcyfdvM28QJH2DeHg-mHa4FkrMTO89TIIlIR8Oth3AzyEjVDgziyjEE5e19yqtgK5ktvQKuvthB_V9mwXvND_J4_Bl2OdMcPBAjKZSyw6ONr2jQ/s1742/CCIF2765%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1452" data-original-width="1742" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x0ZBkjBhuQOR8lH3YeHkQmPgO4vdgchv5Pe77v5LN0RC2D-NCLTnf61KdFVMbaiXGAZeKiiq0hphcyfdvM28QJH2DeHg-mHa4FkrMTO89TIIlIR8Oth3AzyEjVDgziyjEE5e19yqtgK5ktvQKuvthB_V9mwXvND_J4_Bl2OdMcPBAjKZSyw6ONr2jQ/s320/CCIF2765%5B1%5D.JPG" width="320" /></a></div><br /></div><div class="body-b instruction-data checklist-item-data"> </div><div class="body-b instruction-data checklist-item-data"><br /></div><p><span style="color: #0000ee;"><u><br /></u></span></p><p><span style="color: #0000ee;"><u><br /></u></span></p><p><br /></p><p><br /></p><p><span style="color: #0000ee;"><u><br /></u></span></p><p><span style="color: #0000ee;"><u><br /></u></span></p><p><span style="color: white;"><i><u> </u></i></span></p><p><span style="color: #0000ee;"><u> ******</u></span></p><p><span style="color: #0000ee;"><u>Spaghetti alla Nerano_Ingredients and Servings:400 g Spaghetti-4 Courgettes-Extra virgin olive oil-150 g Provolone cheese -2 cloves Garlic-Salt and Pepper-Fresh basil.METHOD.,Start with the courgettes, wash and trim them, then with the help of a mandoline cut them into thin rounds. Heat the extra virgin olive oil in a frying pan and plunge the courgettes in a few at a time.</u></span><span style="color: #0000ee; text-align: center;"><u>Cook the courgettes until golden brown, then with a slotted spoon drain them and place them in a bowl without paper towels, the oil will be used to flavour them. Gradually season the cooked courgettes with a pinch of salt and coarsely chopped basil leaves.</u></span><u style="color: #0000ee; text-align: center;">Keep the courgettes to one side, and proceed with cooking the pasta by bringing a pot of water to the boil. In the meantime, grate the Provolone del Monaco cheese with a large-hole grater.</u><u style="color: #0000ee; text-align: center;">I recommend a very mature Provolone, otherwise during cooking the cream will not form but you will get a stringy paste. When the water is ready, drop in the pasta, add salt to taste and cook until al dente.</u><u style="color: #0000ee; text-align: center;">In the meantime, in a large non-stick frying pan, add the two cloves of garlic, peeled and lightly crushed, and a splash of oil.</u><u style="color: #0000ee; text-align: center;">Pour in the courgettes set aside (leaving a few for decoration) and pour over them a ladleful of the pasta cooking liquid. Stir-fry the courgettes to soften them, then add a second ladle of liquid.</u><span style="color: #0000ee; text-align: center;"><u>Drain the pasta, keeping a little of the cooking liquid to one side in case you need it, pour the spaghetti into the pan and toss everything, remove from the heat, add the provolone, a little pepper and a few basil leaves and continue tossing so that the provolone melts and the dish is well amalgamated.Spaghetti is ready, serve and garnish with a few courgettes kept to one side and a tuft of basil, a sprinkling of Provolone del Monaco and bring to the table.</u></span><span style="text-align: center;"> </span></p><h1 class="bloc_title"><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqJoONKwKuYZTxTPre6CCQHFJ9iTdkcMkR8VvFoumWmcAYRRACBbtwzoecMDoGh3R13SRREmwkaPQ-FNeQihh_hnPQoChx5_iMG91qB5ZRl3y8i4emLxnabiYQ2rsNVR-uuWwxvFGz97PyDnWuJguTJNJvMoVUeIYwCvpiejgObAjrvVAXKBSlR5bZUw=s1484" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1484" data-original-width="964" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqJoONKwKuYZTxTPre6CCQHFJ9iTdkcMkR8VvFoumWmcAYRRACBbtwzoecMDoGh3R13SRREmwkaPQ-FNeQihh_hnPQoChx5_iMG91qB5ZRl3y8i4emLxnabiYQ2rsNVR-uuWwxvFGz97PyDnWuJguTJNJvMoVUeIYwCvpiejgObAjrvVAXKBSlR5bZUw=w260-h400" width="260" /></a></div> </i><span style="box-sizing: border-box;">*******</span></span></h1><h1 class="bloc_title"><br /></h1><h1 class="bloc_title"><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 14px; font-weight: 400; line-height: 1.72; margin-bottom: 24px; margin-top: 0px; overflow-wrap: break-word;"> ****</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 1.72; margin-bottom: 24px; margin-top: 0px; overflow-wrap: break-word;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 14px; font-weight: 400;">Drowned artichokes # Ingredients and doses :3/4 artichokes -extra virgin olive oil -black olives -½ lemon -capers -parsley . METHOD - Remove the outer leaves from the artichokes, cut them into 4 or more pieces, remove the 'beard' from the artichokes, and place the slices in a container full of water with half a lemon for half an hour to prevent the artichokes from turning dark,A little oil in a high-sided pan (but a wok-type pan is also fine if the artichokes are few; Add two cloves of garlic, immediately add the artichokes drained from the water and lemon, salt lightly and cover the artichokes almost completely with water, put the lid on but not completely closed so that the water can evaporate; leave to cook for 20 minutes, remove the lid and allow the water to reduce, finally add the black olives and capers previously washed, add a sprig of parsley. Plate and serve.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 1.72; margin-bottom: 24px; margin-top: 0px; overflow-wrap: break-word;"><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 14px; font-weight: 400;">********** Artichoke properties: Artichokes are rich in potassium and iron salts, while they are low in vitamins. It also contains some sugars permitted for diabetics, such as mannite and inulin, and other minerals such as copper, zinc, sodium, phosphorus and manganese.</span><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 14px; font-weight: 400;">The organ that benefits most from artichoke's properties is the liver; cynarin, whose benefits are deactivated by cooking (which is why it is best to eat artichoke raw), promotes diuresis and biliary secretion. According to recent scientific research, it has been proven that eating artichokes contributes to the well-being of our organism and especially to preventing various diseases. The artichoke has digestive and diuretic properties and, thanks to the presence of inulin, helps to lower cholesterol levels; in addition, the heart of the artichoke contains chlorogenic acid, an antioxidant, which is able to prevent arteriosclerotic and cardiovascular diseases.</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 14px; font-weight: 400; line-height: 1.72; margin-bottom: 24px; margin-top: 0px; overflow-wrap: break-word;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 14px; font-weight: 400; line-height: 1.72; margin-bottom: 24px; margin-top: 0px; overflow-wrap: break-word;"><br /></p><div class="separator" style="clear: both; font-size: medium; font-weight: 400; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclDhEeS6yLLJB9svMfwsW8Bu-bsg_3qmT-GaeMQlZ2FTxQ16fJIp53udzKwN4MSZZsqXK77tbkKLl1lrIHnmXzYXA_y2sSJbRaEYxJxMI4Lvb_4Kq2wcKbR86PDankvGtBYBQOBz_usF9/s1119/FRZV5617%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclDhEeS6yLLJB9svMfwsW8Bu-bsg_3qmT-GaeMQlZ2FTxQ16fJIp53udzKwN4MSZZsqXK77tbkKLl1lrIHnmXzYXA_y2sSJbRaEYxJxMI4Lvb_4Kq2wcKbR86PDankvGtBYBQOBz_usF9/s320/FRZV5617%255B1%255D.JPG" width="320" /></a></div><span style="font-size: medium; font-weight: 400;"> </span><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-size: 32px;"> </i></span><div><i style="box-sizing: border-box; font-size: 32px;"><br /></i></div></h1></div></i>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-35213131709255414492023-09-16T16:25:00.017+02:002024-03-18T12:44:01.154+01:00# Pistacchio Arancine # Neapolitan Tortano # Casatiello napoletano # Cream of potato and leek soup # Ikan kod dengan buncis # Stuffed beef chops # Buccellato # Blue crab spaghetti # Torta di riso # Braised beef in Barolo # Falsomagro # Lemon profiteroles # saltimbocca alla Romana # Pasta alla buttera # Zuccotto # Timballo di macaroni # Spaghetti all'assassina # Potato croquettes # Paccheri with monkfish # Pumpkin and pistacchio gnocchi # Lasagne with vegetables # Seafood Lasagne # Babà neapolitan # Stockfish with potatoes # Pasta with amberjack sauce # Buccellati # Cotoletta alla milanese # Bignè with pistacchio cream #<p><br /></p><p><br /></p><p><span style="color: #4e2800; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: #ffeedd;">Arancine de pistache# Ingredientes e doses: 500 gr de arroz arbóreo, 400 ml de creme de cozinha, 130 gr de pistache Bronte picado, meia cebola picada, 120 gr de presunto cozido em uma única fatia, 150 gr de uma única fatia de queijo, 2 colheres de sopa de queijo parmesão, 00 de farinha, água, óleo de amendoim para fritar, farinha de rosca a gosto e sal. MÉTODO - Encha uma panela com água; assim que ferver, adicione sal e despeje o arroz, escorra-o e deixe-o esfriar. Em uma frigideira, coloque um pouco de azeite de oliva, cebola, presunto em cubos e pistache picado e toste-os. Pegue o arroz e despeje metade do creme de pistache e misture tudo.Coloque um pouco de arroz na palma da mão, modele em formato côncavo e coloque uma colher do creme de arroz e uma noz de filante.Coloque um pouco de arroz por cima e feche em formato de bola ou como preferir.Depois de modelar como quiser, coloque na geladeira por 1 hora. Depois desse tempo, pegue a farinha e a água e faça uma massa. Mergulhe os arancini primeiro na massa e depois na farinha de rosca. Coloque-os novamente na geladeira por pelo menos 1 hora ou, se quiser, pode fritá-los no dia seguinte.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #4e2800; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkC-gQ3PhzP9Z1QVo730cU9OF8AacNxvD9Z9ZtHbY17FFm8M_EH9lK5rJ8CpO7UA4j8c7PxidMQE-FGJcvQq5CWhvRm8NsTJaf53sfuxIaGau6rEqAi5WI7bwPlBeBtGfWO6WG5XOoVF8uNsFpVq9T92GA2HbTQD_j3cwFjpuhbqyO8aItECu341eASjX7/s1840/IAUB7154%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1840" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkC-gQ3PhzP9Z1QVo730cU9OF8AacNxvD9Z9ZtHbY17FFm8M_EH9lK5rJ8CpO7UA4j8c7PxidMQE-FGJcvQq5CWhvRm8NsTJaf53sfuxIaGau6rEqAi5WI7bwPlBeBtGfWO6WG5XOoVF8uNsFpVq9T92GA2HbTQD_j3cwFjpuhbqyO8aItECu341eASjX7/s320/IAUB7154%5B1%5D.JPG" width="320" /></a></span></div><span style="color: #4e2800; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><br /><br /></span><p></p><p><br style="background-color: #3d85c6; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /></p><p> ******</p><p><span style="color: #333333;"><span style="letter-spacing: 1px;">Neapolitan Tortano # ingredients and proportions - Ingredients:1 kg of flour - 2 cubes of fresh brewer's yeast - 150 g of lard -Pepper -Salt -100 g of grated pecorino cheese -300 g of pecorino cheese in pieces or other cheeses to taste (provolone, emmental) -400 g of Neapolitan salami (or a mixture of salami, cabbage, bacon, mortadella) -2 glasses of lukewarm water (about 450 ml) - 3 hard-boiled eggs to taste. In Naples, instead of fresh brewer's yeast, they use criscito, a sourdough starter sold by bakers and delicatessens at Easter time.METHOD- to decorate as desired: a few tablespoons of lard and a few eggs to taste.Dissolve the fresh brewer's yeast cubes in a glass of lukewarm water. Put the flour in a large bowl with 2/3 teaspoons of salt and some pepper, then put the room temperature lard in the middle and add the yeast dissolved in the warm water. Start kneading by adding more lukewarm water until a soft dough is obtained. Now knead the dough on the pastry board vigorously, banging it several times on the table or slapping it. Knead for 10 to 15 minutes, then put it to rise in a bowl, covered with a cloth, in a warm place for about 2 hours. The dough should double in volume. Meanwhile, prepare the filling by cutting salami and cheese into small pieces. Once the dough has risen, roll it out with your hands, without using a rolling pin, into a rectangle about 1 cm high. Then sprinkle the cubes of salami and cheese over the dough, sprinkle with pepper and season with salt. The original recipe also calls for chopped hard-boiled eggs, if you don't like them you can also eliminate them. Then roll the dough tightly and place it in a bundt pan that you have greased with lard. Lightly grease also the surface with lard and leave to rise for another two hours covered with a tea towel. Bake in a preheated oven at 170° for about 1 hour or even longer until golden brown. Still do the toothpick test to see if it is cooked on the inside.</span></span></p><p><span style="letter-spacing: 1px;"><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333;"></span></span></p><p><span style="color: #333333;"><span style="letter-spacing: 1px;">****** by chefAdrianoMennillo_Tortano is a rustic Neapolitan pizza typical of the Easter festivities, often confused with casatiello because people think it is the same thing. In reality, tortano is richer than casatiello, as it has a rich filling of cold cuts (Neapolitan salami, cabbage, bacon, mortadella) and cheeses and also chopped hard-boiled eggs, so there is less dough than casatiello . Unlike casatiello, tortano can also be eaten on its own, without the accompaniment of cold meats and cheeses. Originally, it was not customary to decorate tortano with eggs on the surface, but today it is also found with eggs added.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #333333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxW7KoIr23p_UJCy6m7SJSyqzvRiQ0UepvrBwouKzU6yoz7oRYwFRDav6Fdh8iW1Km2lH34QGcpVaeIGsPA8ZkEnlCRcdsg9-9IcxIebA4D94kWrhoiDqGJOuU6HPejMYhboYYpkvCJ5bPSuNVo5DMmr97QDrmPx6onDjT7ZdzXp6FTc6Ihwib6RdY2h3/s1560/BSSS0727%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1168" data-original-width="1560" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxW7KoIr23p_UJCy6m7SJSyqzvRiQ0UepvrBwouKzU6yoz7oRYwFRDav6Fdh8iW1Km2lH34QGcpVaeIGsPA8ZkEnlCRcdsg9-9IcxIebA4D94kWrhoiDqGJOuU6HPejMYhboYYpkvCJ5bPSuNVo5DMmr97QDrmPx6onDjT7ZdzXp6FTc6Ihwib6RdY2h3/s320/BSSS0727%5B1%5D.JPG" width="320" /></a></span></div><span style="color: #333333;"><br /><br /></span><p></p><p><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;"><br /></span></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><strong>Tortano napoletano # ingredienti e dosi - Ingredienti:</strong></span><span style="font-family: Calibri;">1 kg</span><span style="font-family: Calibri;"> </span><span style="font-family: Calibri;"> </span><span style="font-family: Calibri;">di farina - </span><span style="font-family: Calibri;">2 dadi di lievito di birra fresco - </span><span style="font-family: Calibri;">150 gr di sugna -</span><span style="font-family: Calibri;">Pepe -</span><span style="font-family: Calibri;">Sale -</span><span style="font-family: Calibri;">100 gr di pecorino grattugiato -</span><span style="font-family: Calibri;">300 gr di pecorino a pezzi o altri formaggi a piacere (provolone, emmental) -</span><span style="font-family: Calibri;">400 gr di salame napoletano (oppure misto salame, cicoli, pancetta, mortadella) -</span><span style="font-family: Calibri;">2 bicchieri di acqua tiepida (circa 450 ml) - </span><span style="font-family: Calibri;">a piacere 3 uova sode. ,a</span><span style="font-family: Calibri;"> Napoli al posto del lievito di birra fresco si usa mettere il criscito, un lievito madre che vendono i fornai e le salumerie nel periodo pasquale.METHOD- per decorare a piacere :</span><span style="font-family: Calibri;"> </span><span style="font-family: Calibri;">qualche cucchiaio di sugna e a piacere qualche uovo.</span><span style="font-family: Calibri; text-align: justify;">Sciogliere i dadi di lievito di birra fresco in un bicchiere di acqua tiepida. Mettere in una grossa ciotola la farina con 2/3 cucchiaini di sale e del pepe, mettere poi al centro la sugna a temperatura ambiente e aggiungere il lievito sciolto nell’acqua tiepida. Cominciare ad impastare aggiungendo altra acqua tiepida fino ad ottenere un impasto morbido. A questo punto lavorare l’impasto sulla spianatoia con forza,</span><span style="font-family: Calibri; text-align: justify;"> </span><span style="font-family: Calibri; text-align: justify;"> </span><span style="font-family: Calibri; text-align: justify;">sbattendolo più volte sul tavolo oppure schiaffeggiandolo. Lavorate per 10/15 minuti, poi mettetelo a lievitare in una ciotola, coperto da un canovaccio, in un luogo tiepido per circa 2 ore. L’impasto dovrà raddoppiare di volume. Intanto preparare il ripieno tagliando salame e formaggio a pezzetti. Una volta che l’impasto è lievitato stenderlo con le mani, senza usare il matterello,</span><span style="font-family: Calibri; text-align: justify;"> </span><span style="font-family: Calibri; text-align: justify;"> </span><span style="font-family: Calibri; text-align: justify;">a forma di rettangolo alto circa 1 cm. Quindi cospargere sull’impasto i dadini di salame e formaggio, spolverizzare di pepe e salare.</span><span style="font-family: Calibri; text-align: justify;"> </span><span style="font-family: Calibri; text-align: justify;"> </span><span style="font-family: Calibri; text-align: justify;">La ricetta originaria prevede anche uova sode a pezzetti, se non piacciono si possono anche eliminare. Quindi arrotolare la pasta strettamente e disporla in una teglia a ciambella che avrete unto con la sugna. Ungete leggermente anche la superficie con della sugna e far lievitare per ancora due ore coperto da un canovaccio.</span><span style="font-family: Calibri; text-align: justify;"> </span><span style="font-family: Calibri; text-align: justify;"> </span><span style="font-family: Calibri; text-align: justify;">Far cuocere in forno già caldo a 170° per circa 1 ora o anche di più finché non sarà bello dorato. Fare comunque la prova dello stecchino per vedere se è cotto anche all’interno.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-size: 14.85px; margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">****** by chefAdrianoMennillo_</span><span style="font-family: Calibri; text-align: center;"><em>Il tortano è una pizza rustica napoletana tipica del periodo delle feste pasquale, spesso confuso con il casatiello perché si pensa sia la stessa cosa, in realtà il tortano rispetto al casatiello è più ricco, in quanto ha un ricco ripieno di salumi ( salame napoletano, cicoli, pancetta, mortadella) e formaggi e anche uova sode a pezzetti, quindi c’è meno impasto del casatiello .</em></span><a href="https://www.blogger.com/null" name="_GoBack" style="color: #336699; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: center; text-decoration-line: none;"></a><span style="font-family: Calibri; text-align: center;"><em> Il tortano a differenza del casatiello , si può mangiare anche da solo, senza accompagnamento di salumi e formaggi. Originariamente non si usava decorare il tortano con uova sulla superficie, ma oggi si trova anche con aggiunta di uova.</em></span></div><p><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;"><br /></span></div><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;"><br />*****</span><p></p><p><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Casatiello napoletano- # ingredienti e dosi - 1 Kg di farina </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 40 gr di sale </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 2 cucchiai di olio extravergine di oliva </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 1 panetto di lievito</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 20 gr di zucchero</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 1 l di acqua tiepida</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 400 gr di salsiccia secca (o salame napoletano)</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 200 gr di pancetta a cubetti</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 300 gr di provolone dolce a dadini</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 70 gr di pecorino grattugiato </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 70 gr di parmigiano grattugiato</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- 150 gr di strutto</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">- pepe q.b.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 0.9em; letter-spacing: 1px;"> METHOD-</span><span color="inherit" face=""Open Sans", sans-serif" style="background-color: white; font-size: 16px; letter-spacing: 1px;">Disporre la farina a fontana su una spianatoia e formare un buco a centro.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Sciogliere in un bicchiere d'acqua tiepida lo zucchero e il panetto di lievito.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Versare il contenuto del bicchiere al centro della fontana di farina ed aggiungere il sale e l'olio.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Iniziare ad impastare con l'acqua tiepida fino a quando l'impasto risulterà morbido ed elastico.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Mettere la pasta di pane in una ciotola, coprirla con un canovaccio pulito e lasciarla lievitare per 2 ore in un luogo asciutto e caldo.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Quando la pasta sarà lievitata aggiungere 3 cucchiai di strutto e il pepe.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Lavorare l'impasto finchè lo strutto e il pepe non si saranno ben incorporati.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Aggiungere la salsiccia, la pancetta, il provolone, il pecorino, il parmigiano e impastare delicatamente finchè il tutto non si sarà amalgamato.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Ungere con lo strutto uno stampo e disporre l'impasto a forma di ciambella.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Far lievitare ancora per 3 ore.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Quando sarà lievitato, ungere la superficie con lo strutto e disporre le uova.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;">Infornare a 160°C per un'ora a forno già preriscaldato.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_yVeRtnhK5CwMHjk-orIVctCdDQpiQLk7v2iwAI0aSeeFufKtBjFNtFdHqqPcPYKQqwnnDgpGlpH65MSRZO0G7PBmSSc-WyPho9f8OW2V4fS2yN4HozAqjiqNvhHjdmq8wtTedLnOtaYhAcEE6ifaDMB6oJ4xrPzjj1vJzzaiHSRdqTsxOnRovJAI_Rz/s1734/HUCJ2720.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1734" data-original-width="1491" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_yVeRtnhK5CwMHjk-orIVctCdDQpiQLk7v2iwAI0aSeeFufKtBjFNtFdHqqPcPYKQqwnnDgpGlpH65MSRZO0G7PBmSSc-WyPho9f8OW2V4fS2yN4HozAqjiqNvhHjdmq8wtTedLnOtaYhAcEE6ifaDMB6oJ4xrPzjj1vJzzaiHSRdqTsxOnRovJAI_Rz/s320/HUCJ2720.JPG" width="275" /></a></div><br /><br /><p></p><p><br /></p><p> *******</p><p>Vellutata di porri e patate # ingredienti e dosi -<span style="background-color: white; font-family: Lora, serif; font-size: 16px;">3 patate -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">500 gr di porri -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">1 lt di brodo vegetale - </span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">20 gr di burro -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">2 cucchiai di olio extra vergine di oliva -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">1 bustina di zafferano ( a piacere) -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">sale e pepe q.b. -</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">erba cipollina .METHOD-</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Preparate il brodo vegetale.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Lavate i porri e tagliateli a fettine sottili.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Sbucciate le patate e tagliatele a cubetti. In una casseruola fate soffriggere i porri e le patate con l'olio e il burro. Aggiungete il brodo vegetale e sciogliete lo zafferano.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Salate e portate a cottura per circa venti minuti, una volta cotto, frullate il tutto con il mixer ad immersione.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Servite ben caldo, accompagnando la crema con crostini di pane passati nel burro e decorando con qualche filo di erba cipollina.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Pepate a piacere.</span><span style="background-color: white;"><span style="font-family: Lora, serif;">Ho preso spunto da una ricetta trovata sull'opuscolo "Zafferano Passione Rossa", se volete potete arricchirla con due cucchiai di ricotta o di panna, a me piace così.</span></span></p><div class="separator" style="clear: both; font-family: Lora, serif; font-size: 16px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1LJUly9QNS0P6IeblnQaO9_ufWbQsPUD3VyfwIQp-8yJc7FkUwyUXb9rHL2qfoXXKbjiDUeulfxNLRsJ0jxy4XhR7p9j0mnS4Vlm9bppRx8BEfxsQa50OTZ1F7252HvyCPjOMu__TV9_YM5Vo5wyS4j5idldEOIMXcVPXe5pKryQVfiYTUfOPr2RqtBpj/s1655/IMG_E6331%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1655" data-original-width="1498" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1LJUly9QNS0P6IeblnQaO9_ufWbQsPUD3VyfwIQp-8yJc7FkUwyUXb9rHL2qfoXXKbjiDUeulfxNLRsJ0jxy4XhR7p9j0mnS4Vlm9bppRx8BEfxsQa50OTZ1F7252HvyCPjOMu__TV9_YM5Vo5wyS4j5idldEOIMXcVPXe5pKryQVfiYTUfOPr2RqtBpj/s320/IMG_E6331%5B1%5D.JPG" width="290" /></a></div><p><br /><span style="font-family: Lora, serif;">Cream of potato and leek soup # ingredients and doses -3 potatoes -500 gr leeks -1 litre vegetable stock - 20 gr butter -2 tbsp extra virgin olive oil -1 sachet of saffron (to taste) - salt and pepper to taste - chives. -chives .METHOD-Prepare the vegetable stock.Wash the leeks and cut them into thin slices.Peel the potatoes and cut them into cubes. Fry the leeks and potatoes in oil and butter in a saucepan. Add the vegetable broth and dissolve the saffron, season with salt and cook for about twenty minutes, then blend with an immersion blender. Serve hot, accompanying the cream with bread croutons dipped in butter and decorating with a few strands of chives, pepper to taste. I took my cue from a recipe found in the "Zafferano Passione Rossa" booklet, but if you like you can enrich it with two tablespoons of ricotta or cream, I like it like this.</span></p><p></p><p><span face=""Open Sans", sans-serif" style="background-color: white; color: #333333; font-size: 16px; letter-spacing: 1px;"> ******</span></p><p><br /></p><p>**</p><p>Ikan kod dengan buncis ( baccalà con ceci ) # Bahan untuk dua orang: 300 gr ikan kod yang sudah dibumbui -semolina gandum durum - 200 gr buncis yang sudah direbus (satu toples) - 2 tangkai rosemary - -2 siung bawang putih - 1 lembar daun salam - 2 lembar daun sage - 250 gr bayam - garam, lada hitam - minyak zaitun extra-virgin -kulit lemon dipotong menjadi batang korek api dan direbus selama 2 menit. LAKUKAN INI >Tiriskan buncis dari cairan pengawet, bilas sebentar dan panaskan dengan sedikit air mendidih, beri sedikit garam dan bumbui dengan daun salam. Masukkan 2 sendok makan minyak zaitun extra virgin yang lezat, satu siung bawang putih, daun sage, dan setangkai rosemary ke dalam wajan kecil. Panaskan dengan sangat perlahan agar semua aromanya keluar tanpa membuat warna bawang putih berubah. Pada titik ini, tiriskan buncis, buang daun salam; letakkan dalam mangkuk kecil dan tuangkan minyak wangi ke atasnya, saring. Sesuaikan garam dan bumbui dengan merica yang banyak. Tetap hangat. Cuci bayam dan masukkan ke dalam wajan dengan hanya menyisakan air yang menempel di daunnya. Tumis di atas api besar selama beberapa menit; tambahkan sedikit garam, lalu, dengan bantuan penjepit, keluarkan dari wajan dan letakkan di dalam mangkuk, buang semua air yang tersisa. Bumbui dengan sedikit minyak zaitun extra virgin dan biarkan tetap hangat. Keringkan fillet ikan kod dengan baik; kupas dan potong menjadi 6 bagian kecil. Baluri dengan tepung. Panaskan sedikit minyak zaitun extra virgin dalam wajan dengan siung bawang putih kedua dan sisa tangkai rosemary. Saat minyak sudah panas, angkat bumbu dan masukkan potongan ikan kod, masak beberapa menit di setiap sisinya. Terakhir, keringkan di atas kertas penyerap. Susun bagian bawah bayam yang sudah direbus di atas piring panas; bagikan buncis di sekelilingnya, letakkan tiga potong ikan kod di tengah-tengahnya untuk setiap pengunjung. Hiasi dengan fillet kulit lemon dan sedikit minyak zaitun extra virgin.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiXY13Ya2Y7y2duxf3IEyTJeaw-I80LpLQ22LL_cwcbbUT9Iz3RsBVk2oSAxQBO0RVEsaOFqRJ1pMgke0_8PiTfJ8CmFXL_AuBNwNIE_X1wLDf8y_GZyWpLytd3_1lL4tuG8YBUskg3zwtvzc9b5h6hxjUo4yTjexFn9CU8f3VYCvwu1Pn6lADwI99GQR/s1675/IMG_E6649%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1675" data-original-width="1056" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiXY13Ya2Y7y2duxf3IEyTJeaw-I80LpLQ22LL_cwcbbUT9Iz3RsBVk2oSAxQBO0RVEsaOFqRJ1pMgke0_8PiTfJ8CmFXL_AuBNwNIE_X1wLDf8y_GZyWpLytd3_1lL4tuG8YBUskg3zwtvzc9b5h6hxjUo4yTjexFn9CU8f3VYCvwu1Pn6lADwI99GQR/s320/IMG_E6649%5B1%5D.JPG" width="202" /></a></div><p><br /><br /></p><p><br /></p><p></p><p><br /></p><p><br /></p><p>***</p><p><span style="color: #2a2a2a;"><span style="font-size: 18px;">Stuffed beef chops # ingredients and servings -8 slices of horse meat (or beef) about 100 gr each, not too thin -</span></span><span style="color: #2a2a2a; font-size: 18px;">8 small, thin slices of lard - </span><span style="color: #2a2a2a; font-size: 18px;">200 gr tomato puree -</span><span style="color: #2a2a2a; font-size: 18px;">1 tablespoon of tomato paste -</span><span style="color: #2a2a2a; font-size: 18px;">80 gr pecorino cheese cut into slivers -</span><span style="color: #2a2a2a; font-size: 18px;">4 cloves of garlic -</span><span style="color: #2a2a2a; font-size: 18px;">One onion -</span><span style="color: #2a2a2a; font-size: 18px;">One glass of red wine (about 150 ml) -</span><span style="color: #2a2a2a; font-size: 18px;">Parsley -</span><span style="color: #2a2a2a; font-size: 18px;">Basil -</span><span style="color: #2a2a2a; font-size: 18px;">Black pepper -</span><span style="color: #2a2a2a; font-size: 18px;">Extra virgin olive oil -FATE COSI (Method)</span><span style="color: #2a2a2a; font-size: 18px;">Thin the slices with a meat tenderizer, then on each one place a slice of lard and 10 g of pecorino cheese flakes. Add half a clove of garlic, a few parsley leaves, very little salt and a generous amount of freshly ground pepper. Roll up the roulades and tie with kitchen string.</span><span style="color: #2a2a2a; font-size: 18px;">Heat 3 tablespoons of oil in a pan, place the roulades in the pan and brown on all sides over a moderately high heat. When they have browned, douse with half of the wine and then turn the roulades until the wine has completely evaporated.</span><span style="color: #2a2a2a; font-size: 18px;">Add the finely chopped onion to the pan and let it season for a few minutes on a low heat. As soon as the onion has wilted a little, pour in the tomato puree together with the tomato paste dissolved in a little boiling water. Stir and simmer for 15 minutes.</span><span style="color: #2a2a2a; font-size: 18px;">Finally sprinkle with the remaining wine and season with a pinch of salt. Cover the pan and cook on very low heat for 70/80 minutes or more, until the meat is very tender. Turn the rolls several times and add a little boiling water if necessary. 10 minutes before turning off the heat, top with 7/8 chopped basil leaves. Off the heat, you can serve your beef chops Bari style immediately, piping hot. Much better, however, to let them sit in their seasoning for an hour or two and then serve them after reheating.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSkuG0GqRlMPMAw-js_80BKsk7pbkuWWRRbQWuBlgRXbHezcyDHeyztPvDSTM2rdZHadHBfknSn6nXJgaBDZ-8HZQsP9cN9g9_-2mziAZVLQGCb3l5j06cyIuAdkN2Q-BZHdmwORg2Dl0I1-MC5gHUlTddghdtw3FkTZOYbGnZpCiZ2TFFvrGeukrEQZ5/s1670/TXFZ7056%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1285" data-original-width="1670" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSkuG0GqRlMPMAw-js_80BKsk7pbkuWWRRbQWuBlgRXbHezcyDHeyztPvDSTM2rdZHadHBfknSn6nXJgaBDZ-8HZQsP9cN9g9_-2mziAZVLQGCb3l5j06cyIuAdkN2Q-BZHdmwORg2Dl0I1-MC5gHUlTddghdtw3FkTZOYbGnZpCiZ2TFFvrGeukrEQZ5/s320/TXFZ7056%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p><span style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span style="background-color: white; color: #2a2a2a; font-size: 18px;"> *</span></p><p><span style="background-color: white; color: #2a2a2a; font-size: 18px;">Torta di riso # ingredienti e dosi -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">ngredienti x1 stampo da ø24cm: </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">1 litro di latte intero fresco -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">200 gr di riso -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">250 gr di zucchero di canna-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">1 limone non trattato -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">3 uova medie -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">1 cucchiaino di estratto naturale di vaniglia -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">1 pizzico di sale -method-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">In una pentola capiente e dai bordi alti cuocere il riso nel latte insieme al sale e alla scorza del limone fino ad assorbimento, circa 40 minuti. Poi eliminare la scorza.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Fuori dal fuoco aggiungere lo zucchero e mescolare bene. Far completamente raffreddare.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Unire 1 uovo e 2 tuorli, l'estratto di vaniglia e mescolare energicamente con una frusta a mano. A parte montare a neve ferma 2 albumi con 1 cucchiaino di succo di limone. Aggiungere all'impasto con movimenti delicati dal basso verso l'alto.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Rivestire una tortiera apribile con carta da forno bagnata e strizzata. Versare l'impasto e livellare.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Cuocere in forno caldo preriscaldato a 180°C nell'ultimo ripiano in basso per circa 45 minuti o fino a doratura.</span><u style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; text-align: justify;">Per valutare la corretta cottura della torta, fare la prova stecchino.</u><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Sfornare e far intiepidire prima di toglierla dallo stampo. Poi metterla su una gratella e una volta fredda, adagiare sul piatto di portata, eliminare delicatamente la carta da forno e trasferire in frigorifero per circa 2 ore.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Servire sempre a temperatura ambiente, a piacere con una spolverata di zucchero a velo. </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: center;">******consil du chefAdrianoMennillo_-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;">La scelta del riso è fondamentale per ottenere il giusto risultato. Io ho utilizzato un</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;"> <span style="color: red;"><b><i>carnaroli </i></b></span></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;"> </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;">perché avevo quello in casa e anche perché noi amiamo sentire il chicco di riso sotto id enti quando mangiamo un dolce al riso.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;">L'ideale sarebbe un riso</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;"> </span><b style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; text-align: justify;">Roma</b><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;"> </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;">dal chicco piccolo e rotondo che con la lunga cottura nel latte quasi si disfà rendendo la torta molto più cremosa. Un'altra alternativa valida è il riso</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;"> </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: red; font-size: 16px; text-align: justify;"><b><i>originario</i></b></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 16px; text-align: justify;">, soprattutto a chi ama il sapore del riso nei dolci ma non vuole sentirlo nella sua interezza.La scorza del limone io l'ho lasciata intera ed eliminata una volta che il riso era pronto. Potrete anche utilizzarla grattugiata (in questo caso solo metà frutto) se amate il suo sapore.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 16px; text-align: justify;">Se si possiede una tortiera in alluminio, ungere ed infarinarla, quindi cuocere senza carta da forno.La torta si conserva fino a 4 giorni in frigorifero, possibilmente coperta con una campana o una pellicola per alimenti.Personalmente sconsiglio di congelarla. Non ho mai avuto buoni risultati a cuocere i piatti a base di riso, però basatevi sulla vostra esperienza., a piacere sopra aggiungete lo zucchero a velo .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xB8sxoX79RoF_aViFV086I9oYuZLzmkfjto5ryJJD4Ab1kwo1OxzJWSrUNcFtn-tO1xYVdwKlD4TJV7tamNJSAwqcEO5ANvS0qFRNr-mER9ABo9On9nCdOCBwfoR8ODQFPCTgueYbsO1Uzf7FI8yl8aAc-fdtfFQ55Bwcw3iyyrtc32t1rvsz4EK0bMr/s1275/IIZIE8006%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1222" data-original-width="1275" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xB8sxoX79RoF_aViFV086I9oYuZLzmkfjto5ryJJD4Ab1kwo1OxzJWSrUNcFtn-tO1xYVdwKlD4TJV7tamNJSAwqcEO5ANvS0qFRNr-mER9ABo9On9nCdOCBwfoR8ODQFPCTgueYbsO1Uzf7FI8yl8aAc-fdtfFQ55Bwcw3iyyrtc32t1rvsz4EK0bMr/s320/IIZIE8006%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p><span style="color: #2a2a2a;"><span style="background-color: white; font-size: 18px;"> ******</span></span></p><p><span style="background-color: white; color: #2a2a2a; font-size: 18px;">Beccellato ( dolce di Lucca ) # ingredienti e dosi per 1 tortiera di 24 cm _</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">200 gr di farina -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">200 gr di zucchero -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">125 gr di burro fuso -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">2 uova -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">latte q.b. -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">lievito per dolci .METHOD-</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">In una planetaria, o volendo lavorare a mano in una ciotola, versare la farina e aggiungere le uova e lo zucchero.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">Iniziare a lavorare lentamente e aggiungere a filo il burro fuso.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">Versare il latte a filo fin quando non si ottiene un impasto denso e cremoso. Aggiungere il lievito e continuare a lavorare per 2-3 minuti.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">Versare il composto in una tortiera imburrata e infarinata e informare a 180 gr per 30 minuti circa.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 13px;">La ricetta tipica prevede l'aggiunta di uva passa all'impasto, ma si può aggiungere un po' di tutto: pinoli, noci, nocciole, mandorle...LOOH my PHOTO</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmAJ1fOa6xybJQXsZQvTP4vDWIfZrvq85ikP1xHDmOs-eeK-m6mA4Z5oqfW1m2SI3WetGm9RvL0FOcEAfZ_d7aD8ZsJHFPWjwbH1T2XRHzUF7R6oLNuQiUo1dA17SX7PFIkKw2HnIJYekoqJ2EzbKPW1rNAsLySA5Jrv7Y-3ahzZuv4lA-5oodyGZu_DD/s1563/MIFD7332%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1563" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmAJ1fOa6xybJQXsZQvTP4vDWIfZrvq85ikP1xHDmOs-eeK-m6mA4Z5oqfW1m2SI3WetGm9RvL0FOcEAfZ_d7aD8ZsJHFPWjwbH1T2XRHzUF7R6oLNuQiUo1dA17SX7PFIkKw2HnIJYekoqJ2EzbKPW1rNAsLySA5Jrv7Y-3ahzZuv4lA-5oodyGZu_DD/s320/MIFD7332%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 13px;" /><p><span style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span style="background-color: white; color: #2a2a2a; font-size: 18px;">***</span></p><p><span style="background-color: white; color: #2a2a2a; font-size: 18px;">Blue crab spaghetti # ingredients and servings -6 blue crabs -8/10 cherry tomatoes -1 onion - 220 gr spaghetti - Parsley - Evo olive oil .METHOD- Bring a pot of water to a boil . Place crabs inside and let them boil 10 minutes until they change color from brown to red .Remove the crabs and let them cool. Meanwhile, cut the cherry tomatoes into quarters after washing them .Finely chop the onion and add it to a pan with Evo oil until it browns. Add the cherry tomatoes and put a lid on for 10 minutes on low flameIn the meantime arm yourself with patience and gloves and extract the pulp from the crabs and set aside both the body after removing the carapace and the clawsAdd then the crab meat to the pan and let it cook 10 minutes .Bring the water for the spaghetti to a boil and cook it. When cooked, add the spaghetti to the pan with the sauce with some of the starch-rich cooking water, mix and finally serve hot .</span></p><div class="separator" style="clear: both; text-align: center;"><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uTALD2a2oGcSBc2Jba1_2aZVRKE4_6oV-Xr6fhcmlwXIItMFK1eOWj6vilqlbL6E90Frcv6UdTqngfxAntcgKbwBzKoWIIVOrcNHNbMGEHk_KLa88sxF_2YRhAEOY1vm1XyuNnKw8iFWysUwQK2uO_HO6h15_oyKzdubxJb6HnaKUjChIK0qKgOwT98/s1228/KSMN0698%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1228" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uTALD2a2oGcSBc2Jba1_2aZVRKE4_6oV-Xr6fhcmlwXIItMFK1eOWj6vilqlbL6E90Frcv6UdTqngfxAntcgKbwBzKoWIIVOrcNHNbMGEHk_KLa88sxF_2YRhAEOY1vm1XyuNnKw8iFWysUwQK2uO_HO6h15_oyKzdubxJb6HnaKUjChIK0qKgOwT98/s320/KSMN0698%5B1%5D.JPG" width="320" /></a></span></div><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/j6-1zCMvwuw" width="320" youtube-src-id="j6-1zCMvwuw"></iframe></div><br /><p></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"> </span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">****</span></p><p><span style="color: #2a2a2a;"><span style="font-size: 18px;">Braised beef in Barolo wine # Ingredients for 4 people -500 g adult beef stew - 3 tablespoons of extra-virgin olive oil -1\2 blond onion -2 sage leaves, a sprig of rosemary, 1 bay leaf -2 juniper berries -1 clove of garlic -2 cup of tomato puree -1 clove - salt, pepper - 500 ml of Barolo red wine. METHOD - Finely chop the onion and garlic, sage and rosemary and sauté in an earthenware pot with oil. when the mixture is golden brown, add the pieces of stew previously seasoned with salt and pepper, add the bay leaf, clove, juniper berries and lower the heat to the minimum, close with a lid. At this point the cooking should continue slowly for at least 3 hours, at the beginning the meat will produce its own cooking water, once it has dried out add a little water at a time.When the meat is tender let the cooking water dry out completely, until you hear it sizzle and add the tomato puree lightly and add the wine to cover the meat. Continue cooking over a low heat until the wine has reduced, you choose the density of the sauce. At this point the dish is ready, it is usually served hot with mashed potatoes.</span></span></p><p><span style="color: #2a2a2a; font-size: 18px;">****** CONSIL DU CHEFADRIANOMENNILLO: some people use to add a chopped celery and carrot to taste</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxsU6NY9B0P2TbfnrV_oC0onxdiA2McDY1sAN1PPmVqEPZ8lEZU3R1TOamAvOjI1kZx6qqL-DujyOP534ZjUFBeZ_NNyr4fjrf5Uq7gmWtW_s4Yu32LYwy4UrFZdyN3jui9hyphenhyphen7VYtWyeI/s1600/IMG_8614%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxsU6NY9B0P2TbfnrV_oC0onxdiA2McDY1sAN1PPmVqEPZ8lEZU3R1TOamAvOjI1kZx6qqL-DujyOP534ZjUFBeZ_NNyr4fjrf5Uq7gmWtW_s4Yu32LYwy4UrFZdyN3jui9hyphenhyphen7VYtWyeI/s320/IMG_8614%255B1%255D.JPG" width="320" /></a></div><p><br /></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"> ********</span></p><ul style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px 0px 5px; padding-left: 0px;"><li style="box-sizing: inherit; padding-bottom: 5px; padding-left: 40px; position: relative;"></li><li style="box-sizing: inherit; padding-bottom: 5px; padding-left: 40px; position: relative;"><span face="Montserrat, sans-serif" style="color: #222222;"><span style="font-size: 18px;">Falsomagro # ingredients and doses -1 slice of 700 gr of veal rump enlarged in the shape of a rectangle -150 g of cooked ham -200 gr of fresh pork sausage -4 hard-boiled eggs -80 gr of minced meat -2 onions - </span></span>1 egg -1 clove of minced garlic -100 g of diced spicy caciocavallo cheese or provolone cheese -60 gr of grated pecorino cheese -4 tablespoons of breadcrumbs -Minced parsley 2 tablespoons -50 gr of cooked peas with a little water, 1 small onion , salt and a drizzle of oil -2 tablespoons of pine nuts and 3 tablespoons of raisins -Tomato sauce 1 heaped tablespoon -1 liter of tomato sauce -3 tablespoons of extra virgin olive oil -1 splash of red wine (optional) - Salt and pepper -1 teaspoon of sugar (to taste).METHOD-Beat the meat well, place it on baking paper, arrange the ham on the slice, then a filling made up of minced meat, crumbled sausage, egg, parsley , the garlic, the breadcrumbs, salt, pepper, half a chopped onion, pine nuts, raisins, pecorino. Spread the mixture well with the help of your hands, now add the peas and the diced caciocavallo. Arrange the eggs in a row in the centre. Now roll up the large slice of meat and, tie it tightly like a roast with kitchen twine, place the “falsamagro” in a large saucepan and brown it on both sides with the oil and the rest of the roughly chopped onions, all this over a flame. low average. Shade with wine. Add the tomato sauce, diluted with a glass of hot water and the tomato sauce, two pinches of salt and a teaspoon of sugar, cook with the lid on over low heat for about an hour, add the remaining peas and finish to cook for another 20 minutes. When serving, cut the string, never before, in such a way that by cutting the slices about two centimeters thick, you will notice the colors of the filling in the centre.Serve with the cooking sauce. If you want to add more tomato sauce, you can dress the pasta with the sauce, so you will have a first and second course.</li><li style="box-sizing: inherit; padding-bottom: 5px; padding-left: 40px; position: relative;"><span face="Montserrat, sans-serif" style="color: #222222;"><span style="font-size: 18px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonI-bgy-L2_Tv8JuY-z-Kfg-HyTj_hnnePJxpGHgPFf5Z8TqRrRVs5SoVDk0SRtYZZv23pHQ5JoU3evDQ-pwSLCqeO5fd_aIl3psHZF23i5-NHCQT_X1W0VXMCOjK3d_4IL4iMacYMjZ9_H_FtJlegO4-3L8Cnxzx02bCi3Z9vGV7SH92Z1IjmIdUhwY/s1153/ORSR9960%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="861" data-original-width="1153" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonI-bgy-L2_Tv8JuY-z-Kfg-HyTj_hnnePJxpGHgPFf5Z8TqRrRVs5SoVDk0SRtYZZv23pHQ5JoU3evDQ-pwSLCqeO5fd_aIl3psHZF23i5-NHCQT_X1W0VXMCOjK3d_4IL4iMacYMjZ9_H_FtJlegO4-3L8Cnxzx02bCi3Z9vGV7SH92Z1IjmIdUhwY/s320/ORSR9960%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></span></li></ul><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">***</span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">Lemon profiteroles # ingredients and doses _lemon scented custard: - lemon cream - lemon scented whipped cream. Ingredients for the cream puffs: 250 gr of water - 250 gr of butter - 6 gr of salt - 250 gr of flour - 450 gr of whole eggs .Ingredients for the glaze:- 1kg of whipped cream - 1lt of fresh milk .Ingredients for decorating:- white chocolate disc - candied lemon zest.METHOD-For the puff pastry: bring the water to the boil in a saucepan together with the soft butter and salt. When the butter is completely melted and the water is boiling, add the flour all at once. Stir vigorously and leave on the heat until the mixture detaches from the walls. Transfer to a stand mixer or bowl and leave to cool. Then, starting to mix, add the eggs all together. Work until the mixture is smooth and homogeneous, transfer it into a pastry bag with a 1cm smooth nozzle and form the cream puffs, the size of a walnut, on a baking tray covered with parchment paper . We bake at 180° C, preheated and static oven, for about 35 minutes. Remove from the oven and leave to cool. For the lemon cream: heat the lemon juice with the grated lemon peel. Separately, we work the yolks with the sugar and salt. We add the heated and filtered lemon juice. Put it back on the heat and, stirring, bring it to 80°C. Remove from the heat and cool quickly to 50°C. Now add the butter in chunks and blend with an immersion blender. Cover with cling film and leave to cool in the fridge. For the lemon custard: heat the milk with the cream and the grated lemon zest. We bring to a boil. On the side, mix the egg yolks with the sugar, vanilla seeds, corn starch and salt. We combine the hot and filtered milk and cream mixture. Put it back on the fire and, stirring, let it thicken. Transfer immediately to a large, cold container. Cover with cling film and let it cool quickly. We mix the lemon cream with the custard. We transfer to a pastry bag. Fill the cream puffs with the cream obtained. For the topping: add the whipped cream to the remaining cream, dilute with milk until you obtain the perfect consistency for glazing the cream puffs. We dip the filled cream puffs in the diluted cream and place them on the serving plate. Place a disc of chocolate on top and make another layer of filled and glazed cream puffs. Decorate with whipped cream and candied lemon zest.</span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"></span></p><h2 style="color: #484848; font-family: "Josefin Sans", sans-serif;"><span face="Verdana, Geneva, sans-serif" style="color: black; font-size: 16px; font-weight: 400;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilA86r4p-uRx5pYOiXlU0kvCKSrxWU31pv1B6MievkpD2p1GU_HLQt_risSrxPjG1_QvqgixfjcUZg_3wu-qiCVy6JjlgaNbsyF3pakn4b4SvYNuorT4OViHpuJOz1LEiIIzROuNNE1wyhjEaCy_HKOJiIIijHhXg-yZxMsXQZFZr6nW88HH52R7LLsYcU/s1800/IMG_2744%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilA86r4p-uRx5pYOiXlU0kvCKSrxWU31pv1B6MievkpD2p1GU_HLQt_risSrxPjG1_QvqgixfjcUZg_3wu-qiCVy6JjlgaNbsyF3pakn4b4SvYNuorT4OViHpuJOz1LEiIIzROuNNE1wyhjEaCy_HKOJiIIijHhXg-yZxMsXQZFZr6nW88HH52R7LLsYcU/s320/IMG_2744%5B1%5D.JPG" width="320" /></a></div><div><br /></div></span></h2><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><br /></p><div><span face="Krub, sans-serif" style="background-color: white;"><span face=""Helvetica Neue", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f4f5; color: black; display: inline; float: none; font-size: medium; text-align: justify;"><div>Saltimbocca alla Romana # ingredients and doses : 4 slices of veal - 4 slices of raw ham - 4 sage leaves - 30 gr of butter - 1/2 glass of white wine - salt - pepper . METHOD -Eliminate any sinew from the meat and beat it with a meat mallet after having "closed" it between two sheets of parchment paper. Wash and dry the sage being careful not to break it.</div><div>Place a slice of ham on each slice of meat then arrange a sage leaf on each slice, securing with a toothpick. Melt the butter and when it begins to brown, place the saltimbocca and cook until browned for a couple of minutes on each side. Once browned, deglaze with the white wine and leave to cook. Season with salt and pepper then serve by basting them with the cooking sauce.</div></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4gguxpaRIN0DgztEoTpAtPolVfHTeRUCcUGV_aq_7DxKmZa778TPIHYwpXTp1IguSYS_COESZYgOrS6ApGFfrwcXjQM4eNAGuuq6Bnb5G1jsY_kXRyPLnPyeHkcU9Cy7YLdKOxd-bY6x/s1334/JOGD4062.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4gguxpaRIN0DgztEoTpAtPolVfHTeRUCcUGV_aq_7DxKmZa778TPIHYwpXTp1IguSYS_COESZYgOrS6ApGFfrwcXjQM4eNAGuuq6Bnb5G1jsY_kXRyPLnPyeHkcU9Cy7YLdKOxd-bY6x/s320/JOGD4062.JPG" width="320" /></a></div><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><br /></p><p>Pasta alla buttera # classic Tuscan recipe # ingredients and doses -320 gr of pasta (spaghetti or penne or rigatoni) -320 gr of tomato pulp -2 pork sausages - 2 wild boar sausages -20 black olives -2 garlic cloves-1/2 onion -1 chilli pepper -4 spoons of extra virgin olive oil -grated Tuscan pecorino cheese to taste -salt -METHOD- pasta that we are going to cook respecting the cooking times indicated in the package (both short and long will still be fine, we have chosen rigatoni for this recipe). Once this is done, we prepare the ingredients. So let's take the onion, peel it, wash it and cut it very finely. Let's do the same with the garlic. We peel the sausages and cut the black olives into rounds, depriving them of the stone. Important do not buy the olives already pitted in the bag, they will not give the same taste. Let's put everything aside. Now put a pan on the heat with a drizzle of extra virgin olive oil. Sauté both the onion and the garlic and add the sausages that we will have chopped up and the chilli pepper cut into small pieces. Finally, add the sliced olives. Brown everything over medium heat, stirring occasionally for a few minutes. Finally, add the tomato pulp, continuing to stir the sauce with the wooden spoon. We adjust the salt but be careful not to add too much as the sausages are already salty. also pour a few ladles of pasta cooking water into the sauce and continue cooking. When the rigatoni are al dente, drain them and pour them directly into the pan with the sauce, finishing cooking in the pan. Serve and sprinkle with a nice handful of already grated aged pecorino. The buttera pasta is ready.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ2tEeyv3kJyEh_BRxXq7T_uHCbB5yb8UOCuHoBaXKfQfw-XBYPdYRhD3KE_DTjpDuQYn48KvfmPoIg3z0YuYogA2kF6rRLmoM4ryDrFKTkOsLtYkLjpQmGH2AEbeheU7LSSRPa-eTOgHgVW2GvTPcOO9y9HfiephXAfBCAsc4gYD3igtHyQBPCCeE8g/s1721/WPBL1945%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1721" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ2tEeyv3kJyEh_BRxXq7T_uHCbB5yb8UOCuHoBaXKfQfw-XBYPdYRhD3KE_DTjpDuQYn48KvfmPoIg3z0YuYogA2kF6rRLmoM4ryDrFKTkOsLtYkLjpQmGH2AEbeheU7LSSRPa-eTOgHgVW2GvTPcOO9y9HfiephXAfBCAsc4gYD3igtHyQBPCCeE8g/s320/WPBL1945%5B1%5D.JPG" width="320" /></a></div><br /><p></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">**</span></p><p><span style="color: #274e13;">Zuccotto # ingredients and doses_Pan di Spana: gr 300 - Cream gr 500 - Dark chocolate (bar): gr 100/120 - Candied cherries and citron 50 gr - Caster sugar 80 gr - Icing sugar 50 g - Butter 25 gr - 1 small glass of Cognac - 2 small glasses of sweet liqueur (Grand Marnier, Maraschino, Kirsch, Rum) - 2/3 heaped tablespoon of bitter cocoa_Methods-First prepare a chocolate syrup by putting the butter, cocoa, caster sugar and 3 tablespoons of water in a small saucepan. Then whip the cream with the icing sugar; take about ⅓ of it and mix it with the chocolate syrup; to the remaining cream add the chopped candied fruit and the roughly chopped chocolate. Remove the crust and edges from the sponge cake and then cut it horizontally into disks about 1 cm high; cut out a small circle to put in the bottom of a plastic zuccotti mould (or a semi-spherical container like a "polsonetto") with a capacity of about 1.5 l and many long rectangles to line the walls of the container. Soak the slices with a brush dipped in liqueur and cover with a layer of chocolate cream, then fill the mould with the remaining cream and top with more liqueur-soaked sponge cake.Press well with a round of greaseproof paper and place the zuccotto in the refrigerator for about 5 hours.</span></p><p><span style="color: #274e13;">***** consil du chef adrianomennillo_ I have also tried it with these ingredients for 6 people - for the sponge cake: 75 gr flour -75 gr potato starch - 150 gr sugar - 6 eggs - 1 lemon, butter and flour for the mould _for the filling > 80 gr sugar, 30/40 gr bitter cocoa, 50 gr amaretti biscuits - 1/2 litre liquid cream, 1/2 glass amaretto-type liqueur, pinch of cinnamon, cocoa powder. ( today in 2016 you can find sponge cake already made ).</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfTKX4IJeaBCmzobV7AZF2O0mYewxGAkwrizFpXvRzjYq_Qaan7xjWDQb0P87Xz5Os81cedBz3iDhq2R6a6enjwhRQ5KjMV9IIoFpjuUw3nfD_WIrntEgMioKQk0p6rxzcQfFOjviMG83/s1600/zuccotto.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #274e13;">photo e recipe to chef adrianomennillo</span><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfTKX4IJeaBCmzobV7AZF2O0mYewxGAkwrizFpXvRzjYq_Qaan7xjWDQb0P87Xz5Os81cedBz3iDhq2R6a6enjwhRQ5KjMV9IIoFpjuUw3nfD_WIrntEgMioKQk0p6rxzcQfFOjviMG83/w320-h253/zuccotto.jpg" width="320" /></a></div><div><br /></div><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span style="color: #2a2a2a;"><span style="background-color: white; font-size: 18px;"> *****</span></span></p><div class="separator" style="clear: both;">Timballo di ziti (macaroni or pasta as you like) # ingredients and servings for 4 people_400 gr tomato puree -320 gr macaroni -200 g minced meatballs -100 gr sausage -40 gr grated Parmesan cheese -30 gr peas-1/2 mozzarella-1/2 onion -1 clove of garlic - a little breadcrumbs, extra-virgin olive oil - salt - butter. METHOD-Begin by preparing the meat sauce: heat a little oil in a thick-bottomed saucepan and season the finely chopped garlic and onion together. When the mixture has taken on a slightly golden colour, add the meatballs, the skinned and chopped sausage and finally the peas, drained of their preserving liquid and rinsed. Season with salt and stir, then cook for a few minutes until the meat starts to change colour, add the tomato puree. Cover the casserole dish and cook for one hour over moderate heat. Meanwhile, cut the mozzarella fiordilatte into cubes. Boil the macaroni in plenty of salted water, drain when al dente, season with the meat sauce and leave to cool completely, then add the mozzarella fiordilatte and grated Parmesan cheese. Grease a high-sided mould and sprinkle breadcrumbs all over the walls. Pour the seasoned macaroni into the mould, level the surface and sprinkle with more breadcrumbs and butter flakes. Bake in a preheated oven at 180° for about 40 minutes. When the surface of the timbale is golden brown, remove it from the oven and let it rest. once cool, unmould and serve.</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIL5yy1x-WLtoThFu0C9rZYxHDEhrz_1n9roZL6M7c09G5hmzNDXWNEIEBobwoye3KwGxteCZbweSI5OVtzPrOHNvUh9xfQVfWL7yReieoPhladj7wjFOimgvehN8C5J6DtG0Bq3Hkk2W/s1600/IMG_6034%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIL5yy1x-WLtoThFu0C9rZYxHDEhrz_1n9roZL6M7c09G5hmzNDXWNEIEBobwoye3KwGxteCZbweSI5OVtzPrOHNvUh9xfQVfWL7yReieoPhladj7wjFOimgvehN8C5J6DtG0Bq3Hkk2W/s400/IMG_6034%255B1%255D.JPG" width="400" /></a></div><div><br /></div></div><p><span style="color: #2a2a2a;"><span style="background-color: white; font-size: 18px;"><span style="color: #404040; font-size: medium;"><span style="font-family: Roboto, Arial;"><span style="font-size: 8pt;"><br /><br /></span></span></span></span></span></p><p><span style="color: #2a2a2a;"><span style="background-color: white; font-size: 18px;"><br /></span></span></p><p><span style="color: #2a2a2a;"><span style="background-color: white; font-size: 18px;">**</span></span></p><p><span style="color: #2a2a2a;"><span style="font-size: 18px;">Spaghetti all'assassina # classica recipe di Bari # ingredients and dosage -350 spaghetti -</span></span><span style="color: #2a2a2a; font-size: 18px;">200 ml of tomato paste - 2/3 cloves of garlic - 200 gr of tomato puree - 3 dried hot chilli peppers - a pinch of olive oil - METHOD-Dilute the tomato paste in plenty of slightly salted water, this will be the "broth" that will be used to cook our spaghetti.In a frying pan, preferably an iron one, brown the garlic, then add the chilli peppers and the tomato puree. Pour in the uncooked spaghetti, moving them around a little with a wooden fork so they don't stick together. Add our 'broth' (i.e. the water with the tomato paste) a little at a time, adding a ladleful at a time only when the previous one has been completely absorbed and the spaghetti have stuck slightly to the bottom of the pan. When they are cooked and have absorbed the broth, leave them in the pan a little longer, turning them so that the part that was previously on top is on the bottom. The result should be spaghetti of a dark red colour, slightly 'burnt' evenly so that they are just crispy and very, very tasty.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqc7QmZIvYPlPtMuuR75vnGP0xyav1LbQGuy_dn4an9uehyRDwd9mnnJQIbCzrgp3QkblGYlVpRABZsOg2olJkNSJmILApLimGPBKdjVeCTgrquVmc5g7-xNvr5zVQZ1p2p92Q_i7c3SfICJp9Bj9jmf4kRe-frKTrxamX4UdEoa-nwGlRVbl3tNuifQ/s1800/IMG_E3864%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqc7QmZIvYPlPtMuuR75vnGP0xyav1LbQGuy_dn4an9uehyRDwd9mnnJQIbCzrgp3QkblGYlVpRABZsOg2olJkNSJmILApLimGPBKdjVeCTgrquVmc5g7-xNvr5zVQZ1p2p92Q_i7c3SfICJp9Bj9jmf4kRe-frKTrxamX4UdEoa-nwGlRVbl3tNuifQ/s320/IMG_E3864%5B1%5D.JPG" width="218" /></a></div><br /><br /><p></p><div class="font_7" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0px 0px; background-repeat: repeat; background-size: initial; border: 0px none; font-family: proxima-n-w01-reg, sans-serif; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5em; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-align: justify; vertical-align: baseline;"> **********</div><div class="font_7" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0px 0px; background-repeat: repeat; background-size: initial; border: 0px none; font-family: proxima-n-w01-reg, sans-serif; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5em; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><br style="background-color: #ecf8fc; font-family: Lora, serif; font-size: 16px;" /></div></div><div class="font_7" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0px 0px; background-repeat: repeat; background-size: initial; border: 0px none; font-family: proxima-n-w01-reg, sans-serif; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5em; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-align: justify; vertical-align: baseline;"> </div><div class="font_7" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0px 0px; background-repeat: repeat; background-size: initial; border: 0px none; font-family: proxima-n-w01-reg, sans-serif; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5em; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><div class="font_7" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0px 0px; background-repeat: repeat; background-size: initial; border: 0px none; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5em; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Potato croquettes # ingredients and doses - For the croquettes >>800 gr of potatoes --1 egg and 2 egg whites-50 gr of Parmesan-salt-pepper-nutmeg-200 of scamorza for the delicious filling.>>For the breadcrumbs:-2 eggs-breadcrumbs mixed with white flour and cornmeal-salt-peanut oil for frying .METHOD-</div><div class="font_7" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0px 0px; background-repeat: repeat; background-size: initial; border: 0px none; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5em; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> boil the potatoes (obviously putting them cold in salted water) and cook them for about thirty minutes (the cooking time depends on their size). When the potatoes are cooked, drain them, mash them with a potato masher and then let them cool down. At this point add the egg and the egg whites, then the salt, pepper, nutmeg and grated Parmesan. Prepare a panure with the breadcrumbs, white flour and cornmeal in equal measure. Form the croquettes giving them the classic cylindrical shape and insert a small piece of cheese inside. Beat the eggs in a bowl with a pinch of salt. When all the croquettes are formed, dip them in the egg and then in the panure of breadcrumbs and flour. peanuts and fry the croquettes on each side for a total of ten minutes. Pass on absorbent paper, add salt and...enjoy your meal.</div></div><div class="font_7" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0px 0px; background-repeat: repeat; background-size: initial; border: 0px none; font-family: proxima-n-w01-reg, sans-serif; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5em; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div class="font_7" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0px 0px; background-repeat: repeat; background-size: initial; border: 0px none; font-family: proxima-n-w01-reg, sans-serif; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5em; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0ucXun5EdhrjWE28j3nGV0t8xZYR9ijzIbm2G2y-wRSeAnlznsy543wWoPb4ym2r669q-Pyx1nW8T7pu_vUk3mjl9VesfvJF38xa685lEPUSE8werkj8k-3WbT7ydZbHN7St4dDuiX2HC0Un5qHU3mNxtb-RBphwmPy0x8LqSkm71rgYYZ6jJoicwrU/s1272/XCKM4501%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="970" data-original-width="1272" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0ucXun5EdhrjWE28j3nGV0t8xZYR9ijzIbm2G2y-wRSeAnlznsy543wWoPb4ym2r669q-Pyx1nW8T7pu_vUk3mjl9VesfvJF38xa685lEPUSE8werkj8k-3WbT7ydZbHN7St4dDuiX2HC0Un5qHU3mNxtb-RBphwmPy0x8LqSkm71rgYYZ6jJoicwrU/s320/XCKM4501%5B1%5D.JPG" width="320" /></a></div><br /><br /></div><p><span face="Krub, sans-serif" style="background-color: white;"><br style="color: #231804; font-family: Roboto; font-size: 14px;" /><span style="color: #231804; font-family: Roboto;"><span style="font-size: 14px;">Paccheri with monkfish # ingredients and quantities for 3/4 people: 360 gr paccheri -500 gr monkfish -300 gr prawns -30 cherry tomatoes from Pachino -30 yellow tomatoes -10 salted capers - 1 clove of garlic -2 spoons of evo oil -a little salt -1/3 of chilli pepper -1/2 glass of white wine - 1 tuft of parsley - - Method - Dice the monkfish, shell the shrimps keeping the heads aside and removing the crustacean guts. Wash the cherry tomatoes and cut them in two. Fry the garlic in the oil, removing it before it darkens. Squeeze out the heads and pour the result of the squeezing into the pan, into which you then pour the tomatoes, the lightly desalinated capers and the chilli pepper. When the cherry tomatoes begin to wilt, add the pieces of monkfish. Leave to cook for six or seven minutes on a moderate heat. After this time, add the shrimps, turn up the heat and pour in the wine. Continue cooking for one minute or until the shrimps turn a nice pink colour. Turn off the heat and pour the drained paccheri into the sauce. Garnish the dish with finely chopped, unchopped parsley.</span></span></span></p><div class="separator" style="clear: both; color: #231804; font-family: Roboto; font-size: 14px; text-align: center;"></div><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><span style="color: #231804; font-family: Roboto; font-size: 14px;"> </span><br style="color: #231804; font-family: Roboto; font-size: 14px;" /></span></p><div class="separator" style="clear: both; color: #231804; font-family: Roboto; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcBRaO1QVUKpgcBM4mai2ANCsGekDWXPBPdPzO0FR4nCzSoUK4VvsD3xfh7DVqMyz5JaO5AbVudfmIYURWQgoQWpyBoRo4FVd3eWaV2QEKZMIb4w_oFRJD_u6-4C5tfL3PHtxqRUMSBE_/s1600/IMG_8035.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcBRaO1QVUKpgcBM4mai2ANCsGekDWXPBPdPzO0FR4nCzSoUK4VvsD3xfh7DVqMyz5JaO5AbVudfmIYURWQgoQWpyBoRo4FVd3eWaV2QEKZMIb4w_oFRJD_u6-4C5tfL3PHtxqRUMSBE_/s400/IMG_8035.JPG" width="400" /></a></div><p><span style="color: #2a2a2a;"><span style="background-color: white; font-size: 18px;"></span></span></p><div><br /></div><p><span style="color: #2a2a2a;"><span style="background-color: white; font-size: 18px;">**</span></span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; overflow-wrap: break-word;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;">Pumpkin and pistachio gnocchi # ingredients and doses ::300 gr pumpkin puree - 300 gr boiled potatoes - butter - salt and pepper -180 gr '00' flour - 60 gr potato starch - salt - nutmeg , 70 gr gorgonzola and pistachio granules - METHOD-Clean the pumpkin by removing the skin and seeds. Cut it into slices and bake it in the oven at 180 degrees for 25/30 minutes.In the meantime boil the potatoes.When they are ready let them cool. Pour the pumpkin and potato puree into a bowl and mash well with a fork, add grated nutmeg and salt. Lastly, we gradually add the flour and starch, transfer to a work surface and knead quickly to form a dough ball, cut the dough into several pieces and form small rolls. Cut the dough into several pieces and form the rolls into small dumplings. cut the dumplings into centimetre-sized dumplings and with a cotton thread or a wooden stick form the classic pumpkin stripes (or mix the pumpkin puree with potato starch). For the seasoning, you can sauté them in a pan with butter and sage or cook them in boiling salted water and then serve them with a gorgonzola fondue, melting it until it is thick, and season with a little butter and pistachio grains.</span></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-npiaeZxQ67_fp5yZZpYerdhoRqwTB8nCeqV23wzwHWRJeaSuu8eRk_zbNN4keMhWODxDXTv_DmWPiWJykGgaZeBcArLsAKkfTpRwjtM6xEgzxrAscPYTRQaGfs77-9XsJBI2_Ikyxn9FGJKrT8jDBakHE4146enkgD-OboQkoelc3iqFyB3Ne3o9Pg/s1609/GKHU5677%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1609" data-original-width="1570" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-npiaeZxQ67_fp5yZZpYerdhoRqwTB8nCeqV23wzwHWRJeaSuu8eRk_zbNN4keMhWODxDXTv_DmWPiWJykGgaZeBcArLsAKkfTpRwjtM6xEgzxrAscPYTRQaGfs77-9XsJBI2_Ikyxn9FGJKrT8jDBakHE4146enkgD-OboQkoelc3iqFyB3Ne3o9Pg/s320/GKHU5677%5B1%5D.JPG" width="312" /></a></span></div><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span style="color: #2a2a2a;"><span style="background-color: white; font-size: 18px;"> **********</span></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><div class="separator" style="clear: both; font-size: 12px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgavHufflbfJ8dqXlY6kRIfqcQS-INw_qmRwwrCE2-y51pryuuuptB6aqdcuwbxqI1XkHJ-6EkwytSxolNtaUo7ze2796Bg_RRLDo9YcbyaPEmHWLct30b1m4KyJBoxog97ToYrUWHVEIOs300dOnpJG_k-13OTXG1qJC-c4aVaRajFwH5RJ7d-wiLA/s1800/BAUV3314%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgavHufflbfJ8dqXlY6kRIfqcQS-INw_qmRwwrCE2-y51pryuuuptB6aqdcuwbxqI1XkHJ-6EkwytSxolNtaUo7ze2796Bg_RRLDo9YcbyaPEmHWLct30b1m4KyJBoxog97ToYrUWHVEIOs300dOnpJG_k-13OTXG1qJC-c4aVaRajFwH5RJ7d-wiLA/s320/BAUV3314%5B1%5D.JPG" width="320" /></a></div><p><span style="font-size: 12px; text-align: justify;"> LASAGNE WITH VEGETABLES # 200 gr puff pastry for lasagne-500 gr mixed vegetables -2 cloves of garlic -2 tablespoons extra virgin olive oil -q.b. Salt - pepper - fresh thyme - 4 tablespoons grated parmesan → For the light bechamel sauce with olive oil - 500 ml milk - 3 tablespoons extra virgin olive oil - 30 gr flour - to taste. Salt - pepper - nutmeg. METHOD >Start by preparing the vegetables. Clean the garlic cloves and cut the vegetables of your choice into pieces of similar size, not exceeding 1 cm in thickness.heat the oil with the garlic cloves and add the vegetables, season with salt and pepper, also add thyme. Cover with a lid and cook over a low heat until the vegetables are tender. While the vegetables are cooking, turn on the oven to 200°C and start preparing the béchamel sauce by heating the milk. Add some of the hot milk and stir with a whisk until the sauce is smooth and lump-free.Add the rest of the milk and place on the heat, cook over a medium heat, stirring until it boils.Turn the heat to low and continue cooking for 10 minutes, stirring often to prevent the béchamel from sticking to the bottom.Take a lasagna pan and place some of the béchamel on the bottom. Take a lasagne tin and place a layer of béchamel on the bottom, then cover with béchamel, some vegetables, grated cheese and fresh thyme if you like.Continue to layer the lasagne in this way until all the ingredients are in place, finish with a generous sprinkling of parmesan.Bake the lasagne in the oven for 25 minutes, if you like a crispy crust, turn on the grill for the last 5 minutes. Remove from the oven and serve.</span></p><p><span style="font-size: 12px; text-align: justify;">**********Chef's AdrianoMennillo_you can use as many mushrooms and aubergine, peas and other vegetables as you like; the lasagne can be stored ready to cook for 1 day in the fridge, or you can cook and freeze it for up to 2 months. Leftovers can be stored in the refrigerator for 3 to 4 days. For the béchamel sauce, use vegetable soya or oat milk to season the layers instead of parmesan, almond flour with a few pinches of salt, or buy the lasagne already prepared.</span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">**</span></p><div class="separator" style="clear: both; text-align: center;"><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1w5nVKFdC-H2POgKz-MkhQP-8LyKzsWf6RurGMSgjhvhgfWOl-rJNlhFa5tBMN_O4wn0KxSuFK2AyuDY_YBGESRlNTpLACLVWyeRZBkt5EX1LTKeWAjE1WzLXA02Uhl864irG8wUIHDrelCb1yfbEPQV5AZWQTKRPthRD6GtwVVLnRxfaiXP84Zhe_M/s1280/IMG_2961.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1w5nVKFdC-H2POgKz-MkhQP-8LyKzsWf6RurGMSgjhvhgfWOl-rJNlhFa5tBMN_O4wn0KxSuFK2AyuDY_YBGESRlNTpLACLVWyeRZBkt5EX1LTKeWAjE1WzLXA02Uhl864irG8wUIHDrelCb1yfbEPQV5AZWQTKRPthRD6GtwVVLnRxfaiXP84Zhe_M/s320/IMG_2961.JPG" width="320" /></a></span></div><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></span><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #f7f7f7; font-size: 12px;">Seafood Lasagne # Ingredients: lasagne sheet, butter, flour, milk, curry powder (to taste), nutmeg, salt, oil, honey, garlic, parsley, pepper, white wine, salmon (or white meat fish), king prawns.METHOD-Prepare the sheet as you usually do, blanch it and put it to dry. Prepare the béchamel (again, I'd say everyone knows how to make this) and add a teaspoon of curry powder, a pinch of nutmeg and salt at the end. Marinate the fish and prawns with a clove of garlic and a pinch of ground ginger, a tablespoon of honey, salt and pepper. Then sear both fish and prawns - but separately - in a pan with a tablespoon of oil and a splash of white wine. The fish should not be cooked through, but just seared, as it will have to finish cooking in the oven. Cut the prawns horizontally, and coarsely chop the salmon flesh. Keep the sauce produced while cooking.</span><span style="background-color: #f7f7f7; font-size: 12px;">Now prepare the lasagne by pouring a little béchamel sauce onto the bottom of the pan. Arrange the first layer of pasta, some béchamel sauce, half of the prawns, a little chopped parsley and half of the fish sauce. Now make a second layer with pasta, béchamel sauce, salmon, parsley and sauce. Continue until you run out of ingredients. Finish with a layer of pasta, a layer of béchamel sauce and a couple of prawns that you have left whole and not blanched. Again, a little parsley, a drizzle of oil and off to the oven for about 15 minutes. The result is a lasagne with a delicate but cloying flavour, thanks to the presence of the curry.</span></div></div><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, sans-serif" style="background-color: #f7f7f7; font-size: 12px; text-align: left;"><div class="post-body entry-content" id="post-body-7312452618535595799" itemprop="description articleBody" style="background-color: white; color: #525252; font-family: Verdana, Geneva, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; text-align: justify; width: 670px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3rOhwEnjWvnTiVph8avHBf26IFoxtnzXQId-9aHe1FeagR6lHIlMuGtMpVlwfY2R-yKtXOLvfDbMjHPWsahU_WrozHxggNlRzyPheKkxgOAr3MYcRvsiOlGBlprW44LW6xFy5g6DWJjYBZFMGvCG4zZYnrfK-1XDNkF2K1fOq0t-Tdgj2PKzaGOXDpsa/s1791/IMG_E2669%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1791" data-original-width="1051" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3rOhwEnjWvnTiVph8avHBf26IFoxtnzXQId-9aHe1FeagR6lHIlMuGtMpVlwfY2R-yKtXOLvfDbMjHPWsahU_WrozHxggNlRzyPheKkxgOAr3MYcRvsiOlGBlprW44LW6xFy5g6DWJjYBZFMGvCG4zZYnrfK-1XDNkF2K1fOq0t-Tdgj2PKzaGOXDpsa/s320/IMG_E2669%5B1%5D.JPG" width="188" /></a></div></div></span></div><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"> *******</span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><br /></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">Neapolitan baba# ingredients and doses :for the dough >500 gr American flour (manitoba),50 gr sugar,150 gr butter softened to room temperature, or 1 ounce lard,fine salt - a teaspoonful,8 eggs,2 brewer's yeast loaves. VERY IMPORTANT >>2 Version with raisins500 gr American flour (manitoba),50 gr sugar,150 gr butter softened at room temperature, or 1 ounce lard,fine salt - a teaspoon of coffee ,8 eggs,150 g raisins soaked in hot water and then squeezed,2 brewer's yeast buns.>>,For the water bath ::2 liters of water -600 gr sugar -1 whole peel of untreated lemon, -rum . .METHOD -Place the flour, sugar, chopped butter or lard, salt and crumbled yeast in the rotating bowl of the mixer. Start the beaters and mix everything together. Add the eggs one by one ( and only when the previous one has been well absorbed).The dough should be elastic and stick to the whips. To achieve this, the quantity of eggs is important: avoid choosing them too large; if they are, put in the first seven, always one at a time, and eventually add only half of the last one. Knead with the whips until the dough rises on the whips until it almost covers the shafts and is not rubbery. In the version with raisins, at this point add the raisins soaked in hot water, squeezed and lightly floured to the dough and continue kneading for a few minutes. To check that the dough has risen properly, take a pinch of dough between your index finger and thumb and spread your fingers apart: if it is elastic and almost rubbery, it is ready. Grow the dough in the bowl itself until it reaches the rim. Transfer to a single buttered center-hole mold (or multiple small, truncated-cone molds) and grow again until it reaches the edges of the container(s). Bake in a hot oven at 180°C (350°F) for about 20 minutes. Prepare the syrup: Heat the water, sugar, lemon peel and rum (the amount will depend on taste) until the sugar is dissolved. Discard the lemon peel. Place the baba on a wire rack (oven rack is fine) and set it on a baking sheet or a fairly large container. Poke holes with a toothpick in the top surface of the baba (the shiniest one) and begin to moisten using a ladle. Turn the baba over and continue wetting several times. When the soaking finishes retrieve it from the pan on which the grating rests (that's what it's for), possibly reheat it and continue wetting the baba. Then let the baba drip on the grate for a few hours. Serve the baba slices by adding more liquid (which will have been set aside) if necessary or desired.If small 7-cm-high truncated-cone molds were used (in each of which 35 or 50 grams of dough should be placed), the resulting babas can be wetted by quickly dipping them in their entirety into the bath and retrieving them with a skimmer.The baba can be indifferently accompanied by sweet (rosolî) or dry (cognac and/or brandy) liqueurs .</span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; text-align: center;"><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAIuM1OgU20lFScle5Xw9iFiCzwOO_zS2wvgNrM2thJJxFTtCtI9R_JjFNMO3mXRlf4AGXeDzjKhpOmhGRpj0_VpnuHw8mfKGJ7osOcufm-6_ud9AC7O9zvVO2qdFKmwpLIsGuPfy0M6b4P9bqEZwaUrwe94W3rj75AdsitahbVS4q4gNm7bZ2DQt_g/s1533/GEEVE9160%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="1469" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAIuM1OgU20lFScle5Xw9iFiCzwOO_zS2wvgNrM2thJJxFTtCtI9R_JjFNMO3mXRlf4AGXeDzjKhpOmhGRpj0_VpnuHw8mfKGJ7osOcufm-6_ud9AC7O9zvVO2qdFKmwpLIsGuPfy0M6b4P9bqEZwaUrwe94W3rj75AdsitahbVS4q4gNm7bZ2DQt_g/s320/GEEVE9160%5B1%5D.JPG" width="307" /></a></span></div><p> ******</p><p style="background-color: white; box-sizing: border-box; margin-bottom: 1rem; margin-top: 0px;"><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><span style="font-size: 18px;">Stockfish with potatoes # ingredients and servings for 3/4 persons _1/2 - white onion - 4 pieces of stockfish 350 gr each - 400 gr potatoes cut into large cubes - 200 gr cherry tomatoes - 4 teaspoons capers - oregano and parsley to taste - evo oil. METHOD: In a large pan, fry the onion in the oil, add the tomatoes cut in half and the capers. Halfway through cooking the potatoes add the pieces of stockfish, making space between the potatoes, perfume with the aromatic herbs and cover with a lid. Lower the flame and check the cooking of the stockfish by moving it slightly. Cooking time varies from 18 to 30 minutes depending on the thickness of the stockfish.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScbl4uNlWe8FxETzcNSFp5gyM3JlzFCnEp0qWM15ELfyhD7lPA2rEaeeuIrXX1aqaU6-hH6gE-EjqUB3f6gcOqzmsFexnZ_DGqYcW0g_MNlCyflSIRP6jCJ9dxYwd4NOc-3PNectTGJdddnQnO5Yf34R0T_ojRo_kOvfGBuNBYgTzV_0mtAjoV5H4E8I/s1429/APST1579.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1429" data-original-width="781" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScbl4uNlWe8FxETzcNSFp5gyM3JlzFCnEp0qWM15ELfyhD7lPA2rEaeeuIrXX1aqaU6-hH6gE-EjqUB3f6gcOqzmsFexnZ_DGqYcW0g_MNlCyflSIRP6jCJ9dxYwd4NOc-3PNectTGJdddnQnO5Yf34R0T_ojRo_kOvfGBuNBYgTzV_0mtAjoV5H4E8I/w219-h400/APST1579.JPG" width="219" /></a></span></div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color emoji" style="color: #212529;">Jole and Massimo Mennillo à 2021 #<br /><br /></span><p></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"> ***</span></p><div class="description"><div class="description">Pasta with amberjack sauce # ingredients and doses: 350 gr bavette (or fusilli, based) 200 gr tomato puree sauce (cherry tomatoes cut in half - 1 small tuft of parsley -1/4 white onion - 300 gr amberjack roe - extra-virgin olive oil -1 glass of white wine - salt. METHOD_In a non-stick frying pan, heat some evo oil, as soon as it is hot, fry the onion in it. Let it brown and add some chopped parsley and the amberjack eggs, taking care to carefully remove the skin from the bag in which they are contained. Stir with a wooden spoon, add a little salt and deglaze with half a glass of white wine. After about 3 minutes, when the wine and the egg water have dried up, add the tomato sauce. Season with salt, stir and add the remaining half glass of white wine. Cook for a couple more minutes until the sauce has reduced. Bring the cooking water for the bavette to the boil, cook the pasta in salted water for the cooking time indicated on the package. Stir occasionally. Drain the pasta, dress with the prepared sauce.</div><div class="description"><br /></div><div class="description">***** consil du thatAdrianoMennillo_( see my photo ) at the end I sprinkled a little salted ricotta cheese to taste add parsley .</div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYV_a3rn73anNP3WQU6Tj_8k_1jeGNAAZBocK6q_dqkNe1w7kLj8SidLMoyow8vxjh7VMM_r_kscgfW8pEf4KA6Xqhzr5bk2Aa6rPSAMBbpP7JnDvES-I_8ddUIHn0GqedFm7SDCfM7SI/s1600/riminiricciola.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="740" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYV_a3rn73anNP3WQU6Tj_8k_1jeGNAAZBocK6q_dqkNe1w7kLj8SidLMoyow8vxjh7VMM_r_kscgfW8pEf4KA6Xqhzr5bk2Aa6rPSAMBbpP7JnDvES-I_8ddUIHn0GqedFm7SDCfM7SI/s400/riminiricciola.jpg" width="400" /></a></div><div><br /></div></div><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">***</span></p><p><span style="color: #2a2a2a;"><span style="font-size: 18px;">Buccellati # ingredients and quantities -1 kg cake and shortcrust flour -</span></span><span style="color: #2a2a2a;"><span style="font-size: 18px;">300 gr sugar -</span></span><span style="color: #2a2a2a; font-size: 18px;">300 gr lard - </span><span style="color: #2a2a2a; font-size: 18px;">5 egg yolks + 1 for the filling - </span><span style="color: #2a2a2a; font-size: 18px;">2 tablespoons milk + enough </span><span style="color: #2a2a2a;"><span style="font-size: 18px;">10 gr ammonia for cakes # </span></span><span style="color: #2a2a2a; font-size: 18px;">For the filling :</span><span style="color: #2a2a2a; font-size: 18px;">150 gr walnut kernels - </span><span style="color: #2a2a2a; font-size: 18px;">300 gr dried figs -</span><span style="color: #2a2a2a;"><span style="font-size: 18px;">60 gr pistachios -</span></span><span style="color: #2a2a2a; font-size: 18px;">100 gr sultanas -</span><span style="color: #2a2a2a; font-size: 18px;">150 gr dark chocolate - </span><span style="color: #2a2a2a; font-size: 18px;">150 gr toasted and chopped almonds -</span><span style="color: #2a2a2a; font-size: 18px;">A pinch of cinnamon powder-</span><span style="color: #2a2a2a; font-size: 18px;">4 tablespoons of orange marmalade -</span><span style="color: #2a2a2a; font-size: 18px;">4 tablespoons of fig jam -</span><span style="color: #2a2a2a; font-size: 18px;">½ glass of Marsala wine .METHOD-</span><span style="color: #2a2a2a; font-size: 18px;">In a large bowl pour the flour, ammonia for cakes dissolved in a little milk, sugar and softened lard, mix the ingredients well (preferably with a planetary mixer); continue to knead the dough and add the eggs and milk as needed, until the mixture is smooth and consistent.</span><span style="color: #2a2a2a; font-size: 18px;">Form a dough ball and wrap it in cling film and leave it to rest in the fridge for at least an hour.# </span><span style="color: #2a2a2a; font-size: 18px;">for the filling :</span><span style="color: #2a2a2a; font-size: 18px;">Coarsely chop the figs together with the marsala in a bowl, add the egg, sultanas, cinnamon, chopped walnuts and almonds.</span><span style="color: #2a2a2a; font-size: 18px;">Mix well and place on the heat for about ten minutes.</span><span style="color: #2a2a2a; font-size: 18px;">Off the heat add the orange marmalade, fig jam and leave to cool, lastly add the chopped dark chocolate, mix well and set aside to cool.# </span><span style="color: #2a2a2a; font-size: 18px;">for the buccellati >></span><span style="color: #2a2a2a; font-size: 18px;">Take the prepared dough out of the fridge. Roll out a thick rectangular pastry sheet (about 1 cm) with a rolling pin, cut out a long narrow strip of pastry, place the prepared filling in the centre along the pastry sheet, close the flaps of pastry and form a sausage, cut the biscuits to the size and shape you prefer.</span><span style="color: #2a2a2a; font-size: 18px;">Place the Buccellati Siciliani spaced out on a baking tray lined with baking paper. Bake in a preheated static oven at 200°C for about 15-20 minutes.</span><span style="color: #2a2a2a; font-size: 18px;">When they are golden brown on the surface, take them out of the oven and let them cool.</span><span style="color: #2a2a2a; font-size: 18px;">Once cold, sprinkle with icing sugar and serve.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoZU9f8Pb_2ToQChaVhjs5HoZvLwTAsIFyw_yssff67fESq9Jt7gDlKGvJIPp5dwZe8Yt2LGDw3bDroctSIGNqkw_vx9XBHGuvH7UxcqAg4fdeTtVha6G3oq3uAW3QovgzNkGnz0D_y5Fkmjz2x8_kuHZfkwSKbQO1UvWPd_QxxMCrifmxiPbjcMdkYA/s1398/XTSL6277.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1398" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoZU9f8Pb_2ToQChaVhjs5HoZvLwTAsIFyw_yssff67fESq9Jt7gDlKGvJIPp5dwZe8Yt2LGDw3bDroctSIGNqkw_vx9XBHGuvH7UxcqAg4fdeTtVha6G3oq3uAW3QovgzNkGnz0D_y5Fkmjz2x8_kuHZfkwSKbQO1UvWPd_QxxMCrifmxiPbjcMdkYA/w400-h314/XTSL6277.JPG" width="400" /></a></div><br /><p></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"> *****</span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><span> <span> Cotoletta alla milanese # </span></span></span><span style="background-color: white; color: #262626; font-family: "Trebuchet MS"; font-size: 12pt; font-weight: 700; letter-spacing: 0.48px;">Ingredients for 4 people -</span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">Veal - </span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">Eggs 3/4 </span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">Bread crumbs 300 gr </span><span style="background-color: white; box-sizing: inherit; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">Buttermilk 300 gr - </span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 14px; letter-spacing: 0.48px;">Salt, only as necessary -METHOD-</span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">To prepare the rib to the milanese, first of all, get some beef ribs. To make them, cut the meat by sliding the knife between bones. </span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">At this point, scratch the bone with the tip of the knife, to clean it completely. </span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">Using a meat softener, soften it slightly, to unify the texture. Using the knife again, remove the nerves, which during cooking would cause the rib to shrink.</span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">Prepared the veal carré, break the 4 eggs into a bowl and beat. In another bowl, put the breadcrumbs. </span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">Taking the ribs from the bone, first, pass through the breadcrumbs, then dip them in the beaten egg and roll them in breadcrumbs; this for twice. </span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">At the end, with the unsightly part of the knife, draw on the ribs a kind of grid. </span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">Once ready for cooking, take a saucepan with the melted butter and add them until they are ready, adding a little salt. </span><span style="background-color: white; color: #414141; font-family: "Trebuchet MS"; font-size: 10pt; letter-spacing: 0.48px;">It is typical to accompany the ribs to the milanese with fries.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXD2eXP6UjtcwZO-LP2gGDKaXWRcGQQjyG9JxMLthE_W-gHS63wrZkKg9913b5A6QWRyVEaim3glu4bmtwAxn91ZDXZCIZqQ3T5L4imz2Y8Jpj_kZ3X-0TPeaZE4kZAmEInf1F1tEmJZhMFqAoOdUFDJ-gs09xF-c4pyAXE_pmdSpR1DLvz8Dygmyi4s/s1800/IMG_4851.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXD2eXP6UjtcwZO-LP2gGDKaXWRcGQQjyG9JxMLthE_W-gHS63wrZkKg9913b5A6QWRyVEaim3glu4bmtwAxn91ZDXZCIZqQ3T5L4imz2Y8Jpj_kZ3X-0TPeaZE4kZAmEInf1F1tEmJZhMFqAoOdUFDJ-gs09xF-c4pyAXE_pmdSpR1DLvz8Dygmyi4s/s320/IMG_4851.JPG" width="320" /></a></div><br />.<p></p><div class="mb-5 mt-2" style="background-color: white; box-sizing: inherit; color: #262626; font-family: "Trebuchet MS"; font-size: 16px; letter-spacing: 0.48px; margin-bottom: 3rem; margin-top: 0.5rem;"><span style="box-sizing: inherit; font-size: 10pt;"><br /></span></div><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"> *****</span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">Bigne with </span><span style="color: #2a2a2a;"><span style="font-size: 18px;">Pistachio cream # Ingredients and doses )-500 ml milk -2 egg yolks -50 gr potato starch -1 sachet of vanillin -3 tablespoons of pistachio cream -120 gr sugar .METHOD-Whisk the egg yolks with the sugar. Add the potato starch and the milk. Mix well. Add the vanilla. Add the pistachio cream. Put on the heat and let it thicken, stirring continuously. Your pistachio cream is ready... it is useful both for filling cakes and for filling Bignè (cream puffs).>>></span></span><span style="color: #2a2a2a; font-size: 18px;">FOR THE BIGNE' >>250 gr water -125 gr butter -150 gr flour 00 -4 whole eggs -1 pinch of salt -1 sachet of vanillin ->> PASTRY CREAM: </span><span style="color: #2a2a2a;"><span style="font-size: 18px;">500 ml milk (you can use whole milk or semi-skimmed for a lighter cream) -150 gr sugar -60 gr flour -4 egg yolks -peel of 2 lemons -1 sachet vanillin -packaged pistachio cream -packaged white hazelnut cream ->>PREPARATION OF BIGNE': Bring the water together with the butter to the boil. Turn off the heat and throw in the flour all at once, stir vigorously. Put the mixture in the planetary mixer (or in a large bowl) and add one egg at a time (you can only add the next one when the first one has been completely absorbed). Line the oven tray with baking paper. Put the mixture into a pastry bag (I'm happy with the stiff one) and make many little tufts (the size of a hazelnut). With a wet paper towel I flattened the tips of the puffs and baked them in a static oven at 190 degrees for 15/20 minutes.</span></span><span style="color: #2a2a2a; font-size: 18px;">PREPARATION OF THE PASTRY CREAM: Heat the milk together with the vanillin and lemon zest over low heat for 10 minutes. In a separate container whisk the egg yolks with the sugar, the pinch of salt and the flour. Now add half of the previously heated milk (and remove the lemon peel). Mix well and then combine the two mixtures, letting them thicken over the heat. </span><span style="color: #2a2a2a; font-size: 18px;">To obtain the two creams, I mixed half of the classic custard with the pistachio paste and the other half with the white hazelnut cream. Once the puffs were out of the oven, I filled half of them with the pistachio cream and the rest with the hazelnut cream. I 'poached' the heads of the cream puffs ,</span><span style="color: #2a2a2a; font-size: 18px;">in the remaining creams and finished with pistachio and hazelnut grains.</span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;"><br /></span></p><p><br /></p><div class="separator" style="clear: both; color: #676666; font-family: arial, helvetica, sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXle5zQB18Hh7RQS_oniKI60OP5wYXyYIx729F7SJfj1wbQ9Q-wm5V2dpegEIXqNe_7UsALJzZFwTSKd-ijQUaIHDRcVswZZn5comIf8UnWDkZz3HkY1oLxy6B_gR_17or6mYWezqKGuF/s1019/IMG_E0852%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="934" data-original-width="1019" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXle5zQB18Hh7RQS_oniKI60OP5wYXyYIx729F7SJfj1wbQ9Q-wm5V2dpegEIXqNe_7UsALJzZFwTSKd-ijQUaIHDRcVswZZn5comIf8UnWDkZz3HkY1oLxy6B_gR_17or6mYWezqKGuF/s320/IMG_E0852%255B1%255D.JPG" width="320" /></a></div><br style="color: #676666; font-family: arial, helvetica, sans-serif; text-align: justify;" /><p style="color: #676666; font-family: arial, helvetica, sans-serif; text-align: justify;"></p><p style="-webkit-text-stroke-width: 0px; background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;"> *********</p><div style="-webkit-text-stroke-width: 0px; background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;"></div><div style="-webkit-text-stroke-width: 0px; background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;"><h4 style="font-weight: 400;"><br /></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1O53Ybqk-6zxAMCYmZ8ZHaLiBV_Q6Qji6pLnoxSkfCBn__F0TGEPEo8LtMuITDsDumUOoo3DXrIzRmt2FXRZkvlTGQqJBovxRfiWHKCDGqaqQsIrx0GW5-Q6tBgcpeitFh1P0ToPEdq35Afwfj0P2lLaTQgyOxNWs2t4ni-Bjkll4bCteNYuntUSKcM/s345/rosa55.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="328" data-original-width="345" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1O53Ybqk-6zxAMCYmZ8ZHaLiBV_Q6Qji6pLnoxSkfCBn__F0TGEPEo8LtMuITDsDumUOoo3DXrIzRmt2FXRZkvlTGQqJBovxRfiWHKCDGqaqQsIrx0GW5-Q6tBgcpeitFh1P0ToPEdq35Afwfj0P2lLaTQgyOxNWs2t4ni-Bjkll4bCteNYuntUSKcM/s320/rosa55.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><h4 style="font-weight: 400;"><br /></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-QtV0qFmycJRx-ZDa181YBvNmhZoh7f8HF1yUlnOjjfYocR3y0A84zoPtUuJv2WcbOrd_49DGdZCy2OqdciAqBXI65YL_3jZgeGeoFjfTz1-7qQWjK2eT3w6RNhltva4SbrKOD3-2pMGcEf6b-QxmK7GUWw4YL6ALedSpxxXMpPXr_BrJcfDV5YjHoA/s3680/io1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2760" data-original-width="3680" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-QtV0qFmycJRx-ZDa181YBvNmhZoh7f8HF1yUlnOjjfYocR3y0A84zoPtUuJv2WcbOrd_49DGdZCy2OqdciAqBXI65YL_3jZgeGeoFjfTz1-7qQWjK2eT3w6RNhltva4SbrKOD3-2pMGcEf6b-QxmK7GUWw4YL6ALedSpxxXMpPXr_BrJcfDV5YjHoA/s320/io1.JPG" width="320" /></a></div><div><br /></div></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-61589418867186969822023-09-16T16:11:00.008+02:002024-03-11T16:50:26.927+01:00# Hungarian soup goulasch # Strudel di mele # salsa ferrarese # 意大利肉酱面 # Pasta con speck e piselli # Pasta with sardines and fennel # Black forest # Spaghetti with clams chefadrianoMennillo # Roman Semolina style # Spaghetti alla carbonara # pasta and potatoes with baked provola # Tripe alla romana # Sweet and sour liver # Chimicurry # Chicken terrine cold # rocoto relleno # Porchettato rabbit # Antichokes stuffed in sicilie style # Spahgetti with three tomateos # Pork with milk # Pipi chini # Ugly but good #<p> </p><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">1)Gonlasch Ungherese ( ricetta originale ) # ingredienti e dosi - 300/400 gr di manzo magro - 5/6 cipolle bionde ,calcolatene una/una e mezza a testa - 1</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;"> spicchio d'aglio -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">Cumino dei prati (non quello in polvere ) - </span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">Vino rosso dolce - </span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">Molta paprika dolce -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">1 or 2 pomodoro maturo da sugo -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">4 peperoni gialli e verdi -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">3 carote -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">4 patate -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">acqua - </span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">sale e pepe .FATE COSI ( Method ) - </span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">Tagliate la carne a dadini di circa un centimetro, poi salatela e pepatela poco. Conservatela in frigo mentre preparerete il resto.</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">In una bella pentola capiente fate andare un po' d'olio extra vergine d'oliva, e fatevi imbiondire la cipolla tritata.</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">Quando la cipolla sarà ammorbidita, aggiungete qualche cucchiaino colmo di semi di cumino.</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">Mescolate, fate insaporire e a questo punto aggiungete la carne.</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">Regolate di sale, aggiungete un'abbondante presa di pepe nero e coprite col coperchio.</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">La carne rilascerà il suo sughetto, voi fate cuocere a fiamma moderata, mescolando ogni tanto.</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">Quando la carne avrà perso il suo colore rosa è il momento di aggiungere quasi mezza bottiglia di vino. Attenti a quando lo sceglierete: dovrà essere un vino che non superi i 10 vol. alcolici e dal sapore dolce ma non frizzante. E' importantissimo per la buona riuscita del nostro goulash!</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">Dopo qualche minuto aggiungete la paprika: vi sembra molta? Infatti è proprio così .</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">E' arrivato il momento delle verdure: andiamo con i pomodori tagliati a cubetti...</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">Aspettate qualche minuto e aggiungete i peperoni...</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">Aggiungete dell'acqua a temperatura ambiente, tanta da coprire il tutto.</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">E dopo una mezz'oretta (o meglio 45 minuti) potrete aggiungere le carote.,</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;"> 15 minuti prima di servire mettete le patate a cubetti.</span><span face="Arial, sans-serif" style="color: #333333; font-size: 16px;">Chiudete col coperchio e fate cuocere.</span><span face="Arial, sans-serif" style="color: #333333;">Il risultato dovrà essere una zuppa liquida, che lascia intravedere le verdure e qualche pezzetto di carne.</span><div class="separator" style="clear: both; color: #333333; font-family: Arial, sans-serif; font-size: 16px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLNqv2jfvHSDdJw6k8iHBQb1LQ5MywUidBPLEN4wA5GLWv6FJu9fV9RRzq9TX5df8xFwz7WlAPgOh8e_WQpkN5KJ-AJSIEmnlI8o0sT8Vf95N0uL0DgapAlMt8ikNfw9saO9hoGeSD4XVKkqoNEWDB_sFgb9maClH9Lpygdtvn0xv4-A2dSJ4RkspO4jD/s1411/IMG_E6887%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1411" data-original-width="1254" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLNqv2jfvHSDdJw6k8iHBQb1LQ5MywUidBPLEN4wA5GLWv6FJu9fV9RRzq9TX5df8xFwz7WlAPgOh8e_WQpkN5KJ-AJSIEmnlI8o0sT8Vf95N0uL0DgapAlMt8ikNfw9saO9hoGeSD4XVKkqoNEWDB_sFgb9maClH9Lpygdtvn0xv4-A2dSJ4RkspO4jD/s320/IMG_E6887%5B1%5D.JPG" width="284" /></a></div><br /><div><span face="Arial, sans-serif" style="color: #333333;">1)Hungarian Gonlasch ( original recipe ) # ingredients and doses - 300/400 gr lean beef - 5/6 blond onions ,calculate one/one and a half each - 1 clove of garlic -Prairie cumin ( not the powdered kind ) - Sweet red wine - Lots of sweet paprika -1 or 2 ripe tomatoes for gravy -4 yellow and green peppers -3 carrots -4 potatoes -water - salt and pepper . DO THIS ( Method ) - Dice the meat about an inch thick, then salt and pepper it a little. Keep it in the refrigerator while you prepare the rest.In a nice large pot, run a little extra virgin olive oil, and brown the chopped onion.When the onion has softened, add a few heaped teaspoons of cumin seeds.Stir, let it season, and at this point add the meat. Adjust the salt, add a generous pinch of black pepper and cover with the lid.The meat will release its juices, you cook over moderate heat, stirring occasionally.When the meat has lost its pink color, it is time to add almost half a bottle of wine. Be careful when you choose it: it should be a wine that does not exceed 10 vol. alcohol and tastes sweet but not fizzy. This is very important for the success of our goulash!After a few minutes add the paprika: does it seem like a lot? Indeed it is.Now it's time for the vegetables: let's go with the diced tomatoes...Wait a few minutes and add the peppers...Add water at room temperature, enough to cover everything.And after half an hour (or better 45 minutes) you can add the carrots., 15 minutes before serving put the diced potatoes.Close with the lid and cook.The result should be a liquid soup, which allows a glimpse of the vegetables and a few pieces of meat.</span></div><div><span face="Arial, sans-serif" style="color: #333333;"><br /></span></div><div><br /></div><p><br /></p><p><br /></p><p>>></p><p>Hungarian Soup Goulasch # ingredients and doses - 800 g beef - 3/4 onions - e.v.o. oil - salt - black pepper - tomato concentrate - water - marjoram - nutmeg - strong pepper - + spices to taste - potato starch to thicken - DO THIS - Take the meat and cut it into cubes. Finely slice the onion and fry it in a pan with oil. when it is tender add the meat, salt and pepper, fry it, add half a tube of tomato paste and plenty of water (for part of the water do the following: in a separate saucepan put a teaspoon of marjoram with water, bring to the boil and then strain through a sieve. ) Add the nutmeg, paprika (which should not be put in first, if it burns it becomes bitter) and cook for 2½ hours. Even 3.The longer you cook the better.,If needed add potato starch to adjust the density.</p><p>******* consil du chefAdrianoMennillo - Some people put cumin, actually this is a translation error, the original recipe speaks of kummel, otherwise known as meadow cumin or caraway, and not caraway. Kummel has a milder and less spicy taste than its near namesake, so either use this or with cumin you risk covering up any other flavour .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_ZWKD-xjdz5-_cz9ITi7nguqaam6_-oS_jErcFvVCVnOoCL7Mtg-piEG9v_TUmYpBSm49VSmpCqCQqe0mA7k4pLQP7nmbIMGOd3Rk3MUmRPrOHiHOOsWyMt-Cxx-6ZUN0PZYpZKKM-cS_RFvpzMmVGXVfaAqTx3Wl8js-hrFzWV05bfQ7ZrX1-AqLtLk/s1800/IMG_6688%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_ZWKD-xjdz5-_cz9ITi7nguqaam6_-oS_jErcFvVCVnOoCL7Mtg-piEG9v_TUmYpBSm49VSmpCqCQqe0mA7k4pLQP7nmbIMGOd3Rk3MUmRPrOHiHOOsWyMt-Cxx-6ZUN0PZYpZKKM-cS_RFvpzMmVGXVfaAqTx3Wl8js-hrFzWV05bfQ7ZrX1-AqLtLk/s320/IMG_6688%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p><br /></p><p> </p><p>2)Soup goulasch Ungherese # ingredienti e dosi - <span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">800 gr di carne di manzo - </span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">3/4 cipolle - </span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Olio e.v.o. - </span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Sale -</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Pepe nero -</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Concentrato di pomodoro -</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Acqua-</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Maggiorana-</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Noce moscata-</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Paprika forte ( or peperoncino forte ) -</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">+ Spezie a piacere -</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Fecola di patate per addensare .FATE COSI -</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Prendete la carne e tagliatela a cubetti.</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Affettate la cipolla finemente e fatela rosolare in una padella con dell'olio.</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Quando è tenera aggiungete la carne, salate, pepate.</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Fate rosolare, aggiungete mezzo tubetto di concentrato di pomodoro e abbondante acqua.</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">(per una parte dell'acqua fate così: In un pentolino a parte mettete un cucchiaino di maggiorana con dell'acqua.</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Portate ad ebollizione e poi filtrate tutto con un colino. Avrete così un l'aroma più delicato della maggiorana.)</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Aggiungete la noce moscata, la paprika (che non va messa prima, se brucia diventa amara ).</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">A questo punto lasciate cuocere per 2 ore e mezzo. Anche 3.</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Più fate cuocere e meglio è.,</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">Se serve aggiungete la fecola di patate per aggiustare la densità.</span></p><p><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">******* consil du chefAdrianoMennillo - C'è chi mette il cumino, in realtà di tratta di un errore di traduzione, la ricetta originale parla di </span><i style="color: #9a9a9a; font-family: Georgia; font-size: 13px; margin: 0px; padding: 0px; text-align: justify;">kummel</i><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;">, altrimenti detto cumino dei prati o carvi, e non del cumino.</span><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;"> Il </span><i style="color: #9a9a9a; font-family: Georgia; font-size: 13px; margin: 0px; padding: 0px; text-align: justify;">kummel</i><span style="background-color: white; color: #9a9a9a; font-family: Georgia; font-size: 13px; text-align: justify;"> ha un sapore più delicato e meno piccante del suo quasi omonimo, quindi o usate questo o con il cumino rischiate di coprire ogni altro sapore..</span></p><div><br /></div><p>****</p><p>2) Soup goulasch all'Ungherese # ingredienti e dosi -<span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">2 cipolle - </span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">2 cucchiai di olio -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">375 gr di spezzatino di manzo -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">2 cucchiai di paprica in polvere dolce -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><st1:metricconverter productid="1 l" style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14.3px;" w:st="on">1 lt</st1:metricconverter><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;"> di brodo vegetale -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;"> 2 peperoni (1 verde e 1 rosso) -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;"> 3 patate -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">2 peperoncini rossi piccanti -</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">Sale-</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">Pepe-</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">Maggiorana-</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">2 cucchiaini di cumino-</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">2 cucchiaini di addenzante .METHOD-</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">Pelare le cipolle e tagliare a dadini . Tagliare i pezzi di manzo alla grandezza desiderata.</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">Scaldare l’olio in una pentola e rosolare le cipolle con la carne .</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">Cospargere la polvere di paprika dolce , aggiungere il peperoncino tagliato finemente e</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;"> </span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;"> </span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">il brodo vegetale. Lasciare cuocere a fuoco lento per 45 minuti.</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">Nel frattempo pelare le patate e tagliare a dadini . Pulire i peperoni e tagliare a fettine fini. Quindi aggiungere patate e peperoni alla zuppa e condire con sale , pepe , maggiorana e cumino e lasciare cuocere per altri 25 minuti.</span><span face="Arial, sans-serif" style="background-color: white; color: #333333; font-size: 14.3px;">Alla fine aggiungere l'addenzante ( fecola di patate or poca farina per ottenere la consistenza desiderata.</span></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14.3px; margin: 0cm 0cm 0pt;"><o:p></o:p></div><p><br style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14.3px;" /></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14.3px; margin: 0cm 0cm 0pt;"></div><p> ******</p><p><span style="font-family: arial;">Studel di mele ( X 2 strudel ) # ingredienti e dosi :</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">Per la pasta: </span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">300 gr di farina, - </span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">1 uovo, - </span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">un cucchiaio di zucchero, -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">50 gr di burro fuso, -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">½ bicchiere di acqua tiepida, - </span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">un pizzico di sale.> P</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">er il ripieno: </span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">1 kg di mele golden, -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">70 gr di zucchero, -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">70 gr di uva sultanina, -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">70 di pinoli (per me noci), -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">70 gr di burro, -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">6 cucchiai di pangrattato, -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">2 cucchiai di brandy (secondo il vostro gusto), -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">un po’ di cannella in polvere (secondo il vostro gusto).FATE COSI (METHOD) -</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">Lasciare in ammollo l'uvetta con acqua tiepida e liquore.</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">Scaldare il forno a 180°C.</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">Preparare la pasta formando una fontana con la farina, aggiungere tutti gli altri ingredienti e l'acqua poco per volta, lavorare a lungo fino ad ottenere un impasto liscio ed omogeneo, sbattere più volte l'impasto sul bordo del tavolo poi formare una palla e coprire con un pentolino in cui abbiamo fatto bollire dell'acqua e vuotato.</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">Lasciare riposare l'impasto.</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">Intanto preparare il ripieno, pelare le mele e tagliarle a fettine sottili, fondere il burro e mescolarlo con il pangrattato, unire le mele, lo zucchero, le noci spezzettate, la cannella e l'uvetta scolata e amalgamare il tutto.</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">Stendere l'impasto, diviso in due parti, in una sfoglia sottile, ci si può aiutare con uno strofinaccio, per ottenere una sfoglia sottilissima prenderla in mano e tenendola sopra le mani lavorarla con i pugni chiusi (per non romperla con le unghie) per renderla più sottile, con delicatezza, è molto elastica, non preoccupatevi.</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">Distribuire il ripieno sopra l'impasto, richiudere la pasta sui bordi e quindi arrotolare, mettere i due strudel sulla placca del forno imburrata o rivestita di carta forno e cuocere a 180°C per 40 minuti.</span><span style="background-color: white; color: #4c4c4c; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16px;">Servire tiepido con una spolverata di zucchero a velo e, se volete esagerare, della panna montata alla vaniglia .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjburXaAMNd0110H0dK2c5g8MiAJHHHiXiZcgNgs4bEdAm8KSgIi2PTOUw81vAUCVcWFlK11uUADC3gaAy5L7q2QRPcO9EKq1sZhhfS3rHaXDAgal7F3-sLjvK032EOxJi0XudCsh4wN_n9sxDAYmGl7-rxtgbU4uIYraPoD-PWP3c9VBR77jcgpM22NJDJ/s1597/HBOI7633%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="880" data-original-width="1597" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjburXaAMNd0110H0dK2c5g8MiAJHHHiXiZcgNgs4bEdAm8KSgIi2PTOUw81vAUCVcWFlK11uUADC3gaAy5L7q2QRPcO9EKq1sZhhfS3rHaXDAgal7F3-sLjvK032EOxJi0XudCsh4wN_n9sxDAYmGl7-rxtgbU4uIYraPoD-PWP3c9VBR77jcgpM22NJDJ/w400-h220/HBOI7633%5B1%5D.JPG" width="400" /></a></div><br /><p></p><p> ***</p><p><b style="background-color: #fdfaf0; font-family: "PT Sans"; font-size: x-large;">意大利肉酱面(或按口味制作的意大利面) #配料和份量 -意大利面 500 克 -去皮番茄 1 千克(番茄肉) -酸豆 4 勺 -凤尾鱼 10 只 -黑橄榄 150 克 -大蒜 3 瓣 -Prezzemolo -辣椒。清洗大蒜,去皮和内核。 大蒜开始变色时,将其从火上熄灭,加入水瓜和橄榄,用大火翻炒几分钟。倒入番茄浆,用文火煮 30 分钟,随时品尝,如果觉得咸,可以加一点糖,这样可以抑制番茄的酸味。 烧开水,倒入意大利面条,我建议在烹饪前几分钟沥干水分,然后在锅里用大火炒,加入普特纳斯卡酱和一勺适量的烹饪水。</b></p><div><b style="background-color: #fdfaf0; font-family: "PT Sans"; font-size: x-large;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22adIMRgiEX1LCqg17W6xnpfmYHuF33a1bQrCjIutpSE6y9x22UYjP9a2EV13G89_hcgD_8plW7fQGFE8-GUTpCqqd4Vv9T149rei6gF3qy3HQW2IwxLlWewh0Tdt5iNhQa4uzq5rvRjzbvrii3pRBDxT99mv8viPuYMev8gF25KoPUlrSEM6WkI2IIf7/s1149/AKTK5938%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="1149" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22adIMRgiEX1LCqg17W6xnpfmYHuF33a1bQrCjIutpSE6y9x22UYjP9a2EV13G89_hcgD_8plW7fQGFE8-GUTpCqqd4Vv9T149rei6gF3qy3HQW2IwxLlWewh0Tdt5iNhQa4uzq5rvRjzbvrii3pRBDxT99mv8viPuYMev8gF25KoPUlrSEM6WkI2IIf7/s320/AKTK5938%5B1%5D.JPG" style="cursor: move;" width="320" /></a></div><p><br /></p><p> ********</p><p>Pasta with sardines and fennel ( Palermo-style ) # ingredients and servings for 2/3 people - 200-300 gr bucatini - 250 gr cleaned sardines (open, peeled and without the tail and head) - 250 gr wild fennel -½ onion (not too small, however) or two to three shallots - 2/3 anchovies in oil - 50 gr sultanas and pine nuts - 1 sachet of saffron - 1 tablespoon of tomato sauce - salt to taste - enough evo oil, but not too little -pepper or hot chilli pepper ( to taste ) ¼ glass of dry white wine -breadcrumbs to taste METHOD- Clean the fennel and boil it in salted boiling water for fifteen minutes. In the meantime, fry the sardines in very little olive oil for no more than fifteen seconds per side (mine were small, if they are larger, a few seconds more) and a little at a time, not all at once, because they can break while turning, which we would not like. They also stick easily to the bottom of the pan, so arm yourself with a silicone scoop to turn them gently. In five minutes, the 250 g sardines are ready. Place them on some kitchen paper to soak up the excess oil. Then finely, but very finely, chop the onion and fry it with plenty of olive oil in the same pan as the sardines, nice and dirty, add a little of the fennel cooking water (by the way, never throw it away because you will be cooking the bucatini in the remaining water!) and let it soften. It should become a cream (help yourself with the tip of a wooden spoon to crush the larger pieces). When the onion is well cooked, pour over the fennel (finely chopped), let it cook for a few minutes with a little cooking water (a little) and as soon as it dries, pour over the sardines (setting aside a few, the healthiest ones, for the final decoration of the dish), pour in the dry white wine, let the alcohol evaporate and finally add enough cooking water from the fennel, lower the flame to the minimum and cook for half an hour. At this juncture, add to the sauce: the two anchovies dissolved in the fennel cooking water; the passolini (sultanas) and pine nuts, previously soaked in warm water and then drained; the saffron dissolved in a little cooking water; salt and pepper or chilli pepper; and finally a tablespoon of sauce, no more if you prefer. I always put it in. Always pour in the fennel cooking water to keep the sauce creamy and smooth. But don't turn it too much or too quickly because the sardines easily disintegrate, while glimpsing a healthy piece every now and then, instead of a creamy fish sauce, is much more pleasant. After half an hour, turn off the heat, cover and let it rest as long as you like. At this point, at the time of eating, cook the bucatini al dente in the fennel water (for coeliacs I use the Schaer ones, they cook for fifteen minutes, you drain them at the twelfth minute and finish cooking them in the pan), drain them and put them in the pan with a little of the heated sauce and mix. Most of the sauce should be placed in a separate pan, kept on the (low) heat and kept soft and creamy. After stirring and cooking the bucatini for a couple of minutes, distribute them on plates and pour over the sardine sauce that has been set aside and is still steaming, decorate with the sardines that you have kept whole, sprinkle with toasted breadcrumbs and ... that's it! Serve, but don't be in too much of a hurry to consume! Take a whiff, inebriate yourself with the fragrances of this Mediterranean island... and then start to savour, slowly, with a nice glass of chilled white wine... This pasta (I prefer my spaghetti a little large, if you like) can also be served lukewarm.</p><p>*****consil du Preparation time: 30/40 minutes plus some 50 minutes resting time (to allow the various flavours to blend better), but if you are in a hurry, don't wait!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfW_j7wGnI-FgK70Yop0zgaPVvqdalC2KVHupkY2zaQyZc0GoYsZ9gCdJhru7wUTs33RZ7hyNlg5glgE_HmnblpH-YSv2xGjIU3MYYDtLzq8yEE3Usj7a-lol0AIY4H_IOpAJxLuSmR4wWdTailuPI-jnTZxbxDDKG7JkWoN9l87zm-N5koW6EX8DgBvM/s1190/TMHH0151%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1190" data-original-width="920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfW_j7wGnI-FgK70Yop0zgaPVvqdalC2KVHupkY2zaQyZc0GoYsZ9gCdJhru7wUTs33RZ7hyNlg5glgE_HmnblpH-YSv2xGjIU3MYYDtLzq8yEE3Usj7a-lol0AIY4H_IOpAJxLuSmR4wWdTailuPI-jnTZxbxDDKG7JkWoN9l87zm-N5koW6EX8DgBvM/s320/TMHH0151%5B1%5D.JPG" width="247" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/56VyZ0yf-hA" width="320" youtube-src-id="56VyZ0yf-hA"></iframe></div><div><br /></div><div> salsa ferrarese ( or fricandò ) # ingredienti e dosi _ <span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">800 gr di cipolle rosse -</span><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">800 gr di peperoni verdi -</span><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">900 gr di pomodori rossi-</span><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">Sale-</span><span face="Krub, sans-serif" style="background-color: white; color: #2a2a2a; font-size: 18px;">Olio evo.</span></div><div><p style="background-color: white; color: #2a2a2a; font-family: Krub, sans-serif; font-size: 18px; margin: 0px 0px 1.5rem;">Tagliare in fette sottilissime le cipolle rosse.>METHOD-Lasciarle rosolare in in una padella con olio evo.Tagliare a listarelle i peperoni verdi.Aggiungerli in padella.Tagliare a cubetti i pomodori e togliere i semi.Aggiungerli in padella.Lasciar cuocere con coperchio per due ore., Questa salsa si pùò anche conservare in barattoli di vetro .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RB1vrivMa5cNnhbq5yeQMXmTog8EsiozXNW1tXEbUZK6kN1NlQ9NIFeR7QEOZsPTd9Rpq0yjUYWoELl0FIJ9xhovNWFljpUWNNtPJtpY54nHnk09AID-ElbPV082tuJcAdYaFnTcfsYeuZQAF1Ph9jAMEj-50BgPVPT4nbD-phpwBEPhf6pAkb7TjeC9/s1561/IMG_E6383%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1561" data-original-width="1293" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RB1vrivMa5cNnhbq5yeQMXmTog8EsiozXNW1tXEbUZK6kN1NlQ9NIFeR7QEOZsPTd9Rpq0yjUYWoELl0FIJ9xhovNWFljpUWNNtPJtpY54nHnk09AID-ElbPV082tuJcAdYaFnTcfsYeuZQAF1Ph9jAMEj-50BgPVPT4nbD-phpwBEPhf6pAkb7TjeC9/s320/IMG_E6383%5B1%5D.JPG" width="265" /></a></div><br /> *****<p></p></div><div>Pasta con speck e piselli # ingredienti e dosi -<span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">gr. 300 di fusilli - </span><span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">3 manciate di piselli (io surgelati) -</span></div><div><span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">gr. 400 di pomodorini -</span><span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">1 spicchio di aglio -</span><span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">gr. 70 di speck a fette -</span><span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">olio extravergine di oliva -</span><br style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;" /><span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">sale -</span><span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">peperoncino -</span><span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">vino bianco secco -</span><span style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;">parmigiano grattugiato -METHOD-</span><br style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px;" /><div style="background-color: white; color: #2e2b2c; font-family: "PT Sans Narrow"; font-size: 16px; text-align: justify;">Tagliate lo speck a cubetti e soffriggetelo in una padella con lo spicchio di aglio e l'olio; bagnate con un pò di vino ed attendete che evapori. Unite i piselli surgelati, rimestate per qualche minuto dopodichè unite anche i pomodorini, il peperoncino, un filo di olio e un pò di acqua calda. Aggiustate di sale e cuocete finchè il sugo sarà cotto (io avevo tempo e ho cotto circa 2 ore), unendo altra acqua calda di tanto in tanto. Cuocete e scolate la pasta al dente, versatela nella padella con il sugo, mescolate a fuoco vivo qualche secondo e servite spolverizzando di parmigiano grattugiato a piacere.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaex0ogPT3Yp8eeuILk2WAgZrEoHIsXCmFewRFW877Fym5weZQNfrOl0votV0ZAVM00p2u05pVP8yxEIqtrAIneimx2jow8RSzkFWVp9nIMjrwyTsiRyeRzsP9HxcO3vht5QVJHIe9SlL4SRwoY8Z-XN1GEX2rabR79ubcoEhQPLGj4vPaDwhISdePndgq/s1152/TVFPE5698%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="984" data-original-width="1152" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaex0ogPT3Yp8eeuILk2WAgZrEoHIsXCmFewRFW877Fym5weZQNfrOl0votV0ZAVM00p2u05pVP8yxEIqtrAIneimx2jow8RSzkFWVp9nIMjrwyTsiRyeRzsP9HxcO3vht5QVJHIe9SlL4SRwoY8Z-XN1GEX2rabR79ubcoEhQPLGj4vPaDwhISdePndgq/s320/TVFPE5698%5B1%5D.JPG" width="320" /></a></div><br />.</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>***</div><div><br /></div><div><h1><i>Black forest # ingredients and doses -cocoa sponge cake -</i><i>300 gr eggs - </i><i>220 gr sugar -</i><i>130 gr flour-</i><i>30 gr cocoa-</i><i>40 gr boiling water-</i><i>40 gr wheat starch-</i><i>2 teaspoons of yeast-</i><i>2 pinches of salt -</i><i>cherry filling and syrup -</i><i>500 gr pitted cherries - </i><i>50 gr icing sugar -</i><i>50 gr maraschino cherries -</i><i>560 gr of cream -</i><i>50 gr icing sugar-</i><i>1 pinch of vanilla seeds-</i><i>decoration-</i><i>apricot jelly -</i><i>grated dark chocolate -</i><i>cherries >Method></i><i>Sponge cake: </i><i>Whisk the eggs with the sugar, adding the boiling water in a ribbon fashion.</i><i>Incorporate the flour, wheat starch, cocoa, sifted baking powder and salt.</i><i>Mix gently from the bottom to the top.</i><i>Pour the batter into a buttered and floured mold and bake in a hot oven at 170° for 37 minutes.</i><i>Cool the cake on the wire rack.>>></i><i>Filling and syrup: </i><i>Pour the sugar, pitted cherries and liqueur into a pan, cook for 5 minutes, then cool and drain the juice.</i><i>Whip the cream with the powdered sugar and vanilla seeds.</i><i>Pare the cake and divide it into three disks.</i><i>Wet the first disc of sponge cake with half of the juice, distribute about half of the cherries and top it with 200 gr of whipped cream.</i><i>Overlap the second disk and repeat the operation with the juice, cherries and about 200 g more cream.</i><i>Settle the last cake disk and brush it entirely with apricot jelly.</i><i>Spread a thin layer of cream around the cake and adhere the grated chocolate.</i><i>Spread the remaining cream on the surface and "move" it around with a spatula.</i><i>Complete the decoration with the cherries.</i><i>Firm the cake in the refrigerator for a few hours before serving .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjVsSI57gWoeUcV2PrZhQ-6t_gbIJ7Ui9i6Vc-vTskR7wLmHbRY4-GL3EV42QeXYyufcg2L5sRzP7hAIuuDYCBVhNzqNcLi6RdX2HCR9YjTC3MAuoVgU3eTAud52yyD-eRMN8ptahaRBZhMqbINwW44PA94_I1pjcH8rvmo-T3rtGpZVU2LbyqSnVrg/s1576/PAUI8261%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1576" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjVsSI57gWoeUcV2PrZhQ-6t_gbIJ7Ui9i6Vc-vTskR7wLmHbRY4-GL3EV42QeXYyufcg2L5sRzP7hAIuuDYCBVhNzqNcLi6RdX2HCR9YjTC3MAuoVgU3eTAud52yyD-eRMN8ptahaRBZhMqbINwW44PA94_I1pjcH8rvmo-T3rtGpZVU2LbyqSnVrg/s320/PAUI8261%5B1%5D.JPG" width="320" /></a></div><div><br /></div></i></h1></div><div><br /></div><div><br /></div><div> ******</div><div><br /></div><div>Spaghetti with clams chefAdrianoMennillo # Ingredients and servings for 3 people _600 /700 gr clams (or lupine, which does not have horns) -350 gr spaghetti - 3 cloves of garlic - extra virgin olive oil - parsley (or coriander) chilli pepper - salt and pepper - 1/2 glass of vodka, to taste a little grated lemon peel (no white) _Method- - bring water to the boil to cook the spaghetti, clean the clams then put them in a frying pan (no iron), cover with a lid and let them open on a high flame shaking the pan often for 2/3 minutes, turn off the fire as soon as the clams have opened: do not continue cooking or you will compromise the flavour. Remove the clams from the pan with a skimmer and shell a little more than half of them, leaving the remaining ones in their shells. Strain the liquid released by the clams through a strainer covered with gauze and set the sauce aside. Heat plenty of extra virgin olive oil in a large frying pan and fry the finely chopped garlic in it, or whole (poached) garlic for a more delicate flavour, add a piece of chilli pepper (optional) and then the cooking water from the clams that you have set aside. Cook the spaghetti. Let the sauce thicken a little in the pan and finally add the clams and over a high flame add the vodka and let it evaporate, taste and add salt (if necessary) and pepper. Drain the spaghetti al dente and toss in the pan with the clams for ( 1 minute) until cooked through. Chop some parsley ( if you like , you can use coriander ) small grated lemon peel and serve .</div><div> ***** conseil du chefAdrianoMennillo , from my notes , today 07/08/2015 _ European Union ( The Euro ) are ignored , where the clam must not be less than 25 mm , feel the palate of this recipe of mine and forget about the morons , ignorant of the European Union !!!</div><div><b style="background-color: white; color: #5c5c5c; font-family: lora; font-size: 16px;"><i><span style="color: red;"><span style="background-color: yellow;"> </span></span></i></b><br style="background-color: white; color: #5c5c5c; font-family: lora; font-size: 16px;" /><div class="separator" style="background-color: white; clear: both; color: #5c5c5c; font-family: lora; font-size: 16px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIu0GrTZ_2vK9URRqnkrWqnO0elbHgxQpiya5AF-pEaNXgYSoWlXwMWTusN8Ni3M6evwfvf2OE_eiJ61-Dx8Mc7UkrKtNylZdzcVOAtl70TN9DdCBvH-Ur2GnZzuJpn3uxKLplB_rhKfZ/s1600/rimini10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="399" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIu0GrTZ_2vK9URRqnkrWqnO0elbHgxQpiya5AF-pEaNXgYSoWlXwMWTusN8Ni3M6evwfvf2OE_eiJ61-Dx8Mc7UkrKtNylZdzcVOAtl70TN9DdCBvH-Ur2GnZzuJpn3uxKLplB_rhKfZ/s320/rimini10.jpg" width="319" /></a></div></div><div><br /></div><div><br /></div><div> ******</div><div><br /></div><div><br /></div><div><div class="separator" style="background-color: white; clear: both; color: #494949; font-family: "open sans", "helvetica neue", helvetica, arial, sans-serif; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-JKQSwE2gnTTLMhBjOZAJLLjIhgUmCumF2WKUiiNnX7rtad-khnURt8SdDpxz0BpvTSvkMkBqJEazH1whyD82wWl6D3TESNFJ0FvZYiuBZKNr3gO9ymd2dJ6R5pFDUSrAxoTVd7Nk2vH/s1600/IMG_E8640%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1555" data-original-width="1600" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-JKQSwE2gnTTLMhBjOZAJLLjIhgUmCumF2WKUiiNnX7rtad-khnURt8SdDpxz0BpvTSvkMkBqJEazH1whyD82wWl6D3TESNFJ0FvZYiuBZKNr3gO9ymd2dJ6R5pFDUSrAxoTVd7Nk2vH/s320/IMG_E8640%255B1%255D.JPG" width="320" /></a></div><span face="open sans, helvetica neue, helvetica, arial, sans-serif" style="background-color: white; color: #494949; text-align: center;"><span style="font-size: 15px;">Roman Semolina style _ingredienti e dosi per 5/6 persone : 1 1/2 cups 250 gr </span></span><a data-component="link" data-ordinal="1" data-source="inlineLink" data-type="externalLink" href="https://en.wikipedia.org/wiki/Semolina" rel="noopener" style="background-color: white; background-image: linear-gradient(to right, rgb(0, 143, 185) 0px, rgb(0, 143, 185) 100%); background-position: 0px 97%; background-repeat: repeat-x; background-size: 100% 1px; box-sizing: border-box; color: #008fb9; font-family: "open sans", "helvetica neue", helvetica, arial, sans-serif; font-size: 15px; text-align: center; text-decoration-line: none; transition: all 0.25s ease 0s, all 0.25s ease 0s;" target="_blank"><span style="color: black;"><i>Semolina -</i></span></a><span face=""work sans", arial, sans-serif" style="background-color: white; font-size: 1.0625rem;">1 quart/4 cups 1 liter milk - 2 cups 100 gr freshly grated - Parmigiano-Reggiano cheese - 1/4 cup unsalted butter - 2-3 egg yolks - 1/4 cup melted unsalted butter -Fine sea salt, to taste .FATE COSI ( method)_Bring the milk to a boil, and gradually stir in the semolina, constantly stirring to prevent lumps and keep the mixture from sticking to the pot. The mixture will become quite thick; continue cooking and stirring for about 20 minutes, and remove the pot from the fire.</span><span face=""work sans", arial, sans-serif" style="background-color: white; font-size: 1.0625rem; letter-spacing: -0.1px;">Beat the yolks with a little more milk, and add them to the semolina, together with the cheese, solid butter, and a pinch of salt.Mix well and spread the mixture a little less than a half an inch thick (1 cm) on your work surface.Let the semolino cool for 2 hours, and cut it into squares or diamonds. Butter a pan and layer the squares in it, spreading a little more grated cheese between the layers (there should be 3/4). When all is used up, sprinkle the melted butter over the gnocchi, slowly, to allow it to penetrate.Bake the gnocchi for 15 minutes in a hot (400 F or 200 C) oven, until golden, and serve at once.</span></div><div><span face=""work sans", arial, sans-serif" style="background-color: white; font-size: 1.0625rem; letter-spacing: -0.1px;"><br /></span></div><div> *******</div><div><p style="box-sizing: inherit; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; margin: 0px; padding: 0px;">Spaghetti alla carbonara _ ingredienti e dosi per 4/6 persone :<span class="Recipe__ingredientQuantity" style="box-sizing: inherit; display: inline; grid-area: quantity / quantity / quantity / quantity; text-align: right;">1<span> </span></span><span class="Recipe__ingredientText" style="box-sizing: inherit; display: inline; grid-area: text / text / text / text;"><span class="Recipe__ingredientMeasurementUnit" style="box-sizing: inherit; display: inline;">pound<span> </span></span></span>dry spaghetti ( or 500 gr di spaghetti ) -4 large eggs, as fresh as possible -<span class="Recipe__ingredientQuantity" style="box-sizing: inherit; display: inline; grid-area: quantity / quantity / quantity / quantity; text-align: right;">8<span> </span></span><span class="Recipe__ingredientText" style="box-sizing: inherit; display: inline; grid-area: text / text / text / text;"><span class="Recipe__ingredientMeasurementUnit" style="box-sizing: inherit; display: inline;">ounces<span> </span></span></span></p><ul class="Recipe__ingredients" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; list-style: none; margin: 0px; padding: 0px;"><li class="Recipe__ingredient" style="box-sizing: inherit; font-size: 1rem; line-height: 1.35; margin-bottom: 0.75rem; position: relative;"><span class="Recipe__ingredientText" style="box-sizing: inherit; display: inline; grid-area: text / text / text / text;"><span class="Recipe__ingredientName" style="box-sizing: inherit; display: inline;">guanciale, pancetta or slab bacon, cubed -<span class="Recipe__ingredientQuantity" style="box-sizing: inherit; display: inline; grid-area: quantity / quantity / quantity / quantity; text-align: right;">1/2<span> </span></span><span class="Recipe__ingredientText" style="box-sizing: inherit; display: inline; grid-area: text / text / text / text;"><span class="Recipe__ingredientMeasurementUnit" style="box-sizing: inherit; display: inline;">cup<span> </span></span></span>freshly grated parmigiano-reggiano -<span class="Recipe__ingredientQuantity" style="box-sizing: inherit; display: inline; grid-area: quantity / quantity / quantity / quantity; text-align: right;">1/2<span> </span></span><span class="Recipe__ingredientText" style="box-sizing: inherit; display: inline; grid-area: text / text / text / text;"><span class="Recipe__ingredientMeasurementUnit" style="box-sizing: inherit; display: inline;">cup<span> </span></span></span>-freshly grated pecorino -Freshly cracked black pepper - sea salt >> FATE COSI >Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.In a small bowl whisk the eggs and the cheeses until well-combined.Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate.Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.Divide the pasta into bowls and serve immediately .</span></span></li></ul></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0pue2SjLHfyb-lRJw2ktJxzM4zHm5J-hPA-npd6Ccl-IDctt-AsZ1ED2nNR_F3OW6nxbfh_kEwjmbMTd34crKjxSDw01TJUNmquqvWijJ6vpFFtAU1g4hbfWU4kGVN85pUYFeugoi_xWbkR3SV9lgFZJplcCHfWUVE2b6QgCAfIPH6DgkWDwLcOkpw/s1485/OWYJE7248%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1485" data-original-width="863" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0pue2SjLHfyb-lRJw2ktJxzM4zHm5J-hPA-npd6Ccl-IDctt-AsZ1ED2nNR_F3OW6nxbfh_kEwjmbMTd34crKjxSDw01TJUNmquqvWijJ6vpFFtAU1g4hbfWU4kGVN85pUYFeugoi_xWbkR3SV9lgFZJplcCHfWUVE2b6QgCAfIPH6DgkWDwLcOkpw/w233-h400/OWYJE7248%5B1%5D.JPG" width="233" /></a></div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div> *****</div><div><br /></div><div><div>Pasta and potatoes with baked provola # recipe Napoli # ingredients and doses -400 gr of pasta (pasta to taste) -500 gr of potatoes -200 gr of provola -60 gr of grated cheese -4 tablespoons of tomato purée -</div><div>1 shallot -1 stick of celery -Extra virgin olive oil -salt .METHOD-Peel and wash the potatoes, then cut them into small piecesChop the onion and celery and fry them in a saucepan with high edges. Add the potato chunks and immediately after the tomato purée. Let it infuse for a few minutes, then add hot water according to the pasta you are cooking.Cook the potatoes (about 30 minutes) which will have to release their precious starch into the cooking water, which will make the dish creamy. Cook the pasta together with the potatoes and turn it off al dente. Add the diced provola and the grated cheese, mix and pour into a baking dish, sprinkle with more cheese. Put the pasta and potatoes in the oven at 180°C, cooking for about 20 minutes or until a nice crunchy crust has formed. Serve hot or warm.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5wEGxezCEfg0SQeCFw5wkF144i6lqvciFxHbss5j3toF2BPgYtxO8uBnLMpm6_r1jygtX3WIR8kDTqhl1zQyN3m3naJI9Sf0l_MWuRzlQIwgVRQy6xDq47jlOVnwHGoqef71sOtmzFH-sd46i8XyN9YQwnPTlxOzJGupKN9dhs3f82zRnuqxE_6IBvw/s1798/IMG_E3875%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1510" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5wEGxezCEfg0SQeCFw5wkF144i6lqvciFxHbss5j3toF2BPgYtxO8uBnLMpm6_r1jygtX3WIR8kDTqhl1zQyN3m3naJI9Sf0l_MWuRzlQIwgVRQy6xDq47jlOVnwHGoqef71sOtmzFH-sd46i8XyN9YQwnPTlxOzJGupKN9dhs3f82zRnuqxE_6IBvw/s320/IMG_E3875%5B1%5D.JPG" width="269" /></a></div><br /><br /></div></div><div><br /></div><div> *******</div><div><div>Tripe alla romana # ingredients and doses - 1kg of tripe -- 150 gr of celery - 70 gr of onion - 50 gr of carrots - 100 gr of bacon - 1 clove of garlic - chilli pepper - salt and pepper - extra virgin olive oil</div><div>>> Ingredients for the aromatic water: 2 bay leaves - 5 cloves - ½ glass of apple cider vinegar - ½ glass of white wine- 400 gr of tomato pulp - 100 gr of pecorino romano - 1 bunch of spearmint - 1 lemon - meat broth .METHOD-Prepare a pot with plenty of water and flavor it with bay leaves, cloves, apple cider vinegar and white wine. Cook the tripe for 10 minutes in boiling water, previously rinsed (even if what we find on the market will already be pre-cooked). Let it cool and cut it into strips. Cut all the vegetables and bacon into cubes.Pour the oil and celery into a saucepan, add the bacon and simmer for 5 minutes, then add the carrots, onion and whole clove of garlic; let it smell for a few minutes. Simmer all the vegetables, add the tripe, cook over low heat for about 5 minutes and then add the tomato and meat broth, if necessary. Let it cook for about 30 minutes. At the end of cooking, season the tripe with grated pecorino romano, mint leaves, lemon zest and chilli pepper.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVOj8KOK5ooVUqU-ia3WXkyDNFyg-SOgEngXf9FGj7PvIw8WuZuCJrSETFBWSjt413mcNzAcPF61qk0wBAIpZSf2yEdCCTo4Cj-zHZiXJ7dAREEZCJ-iy0lXz1qwroiwSbJ4_r9aUwvIkDu33rg8AmcRwPi97D1lIskyMlQah1C5KP8ytFW_vUjpaB9s/s1171/BUZT4438%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1171" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVOj8KOK5ooVUqU-ia3WXkyDNFyg-SOgEngXf9FGj7PvIw8WuZuCJrSETFBWSjt413mcNzAcPF61qk0wBAIpZSf2yEdCCTo4Cj-zHZiXJ7dAREEZCJ-iy0lXz1qwroiwSbJ4_r9aUwvIkDu33rg8AmcRwPi97D1lIskyMlQah1C5KP8ytFW_vUjpaB9s/s320/BUZT4438%5B1%5D.JPG" width="320" /></a></div><br /><br /></div></div><div><br /></div><div><br /></div><div><br /></div><div> ***</div><div><br /></div><div><div>Sweet and sour liver # ingredients and doses -Ingredients for 4 people: 600 gr of liver--3/4 white onion -50 gr of vinegar -1/2 teaspoon of sugar -breadcrumbs -salt and pepper to taste-extra virgin olive oil - METHOD-Take a pan and put the onions cut into very thin slices, cook with a little water, cook over low heat until the onions are soft. Prepare 2 bowls, one with the breadcrumbs and one with the oil. Pass the liver slices first in the oil and then in the breadcrumbs. Put the liver slices together with the onion, add plenty of oil and cook over high heat until the liver will be golden.</div><div>Arrange the slices of liver on a serving plate, while the onion will continue to cook together with the vinegar, sugar, salt and pepper for another 5 minutes. Pour the onion over the slices and serve warm<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjQ2t1dsQIJBbf8P4sbJybTERKhulhQ8ZZXgvt0EJ_7qpCLgH-9DfJ4ifY07nCCB_qOdLculZtBOkYXtJ7i7YbU3Fvr1u1NTkXJY9V_jeIW5N9u4srqYWi4kl68FqwpEyaVvfGurDmHqK1S8VVPB4AoP0ofvhs1MnNUdMU7bdIUJbk97XrI0Dj5VEGE0/s1297/HRDE0209%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1297" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjQ2t1dsQIJBbf8P4sbJybTERKhulhQ8ZZXgvt0EJ_7qpCLgH-9DfJ4ifY07nCCB_qOdLculZtBOkYXtJ7i7YbU3Fvr1u1NTkXJY9V_jeIW5N9u4srqYWi4kl68FqwpEyaVvfGurDmHqK1S8VVPB4AoP0ofvhs1MnNUdMU7bdIUJbk97XrI0Dj5VEGE0/s320/HRDE0209%5B1%5D.JPG" width="320" /></a></div><br />. ++++++</div></div><div><br /></div><div><br /></div><div><br /></div><div><div>Chimicurry # ingredients and doses: 1 bunch of parsley - 40 gr of fresh oregano - 3/4 cloves of garlic, the more adventurous can even dare 5 / 60 gr of fresh spring onion - 1 small chilli pepper, deseeded and minced - the half a lemon -3 tablespoons of apple cider vinegar -120 gr of olive oil - salt and pepper .METHOD-The recipe is simple: wash, dry and chop all the vegetables and then mix them all in a bowl, season with oil, salt and pepper and leave to rest overnight in the refrigerator. For a perfect chimichurri, have the patience to chop everything up with a knife, if you use the mixer that's fine, but the consistency is more liquid and the sauce slips off the meat faster.</div><div><br /></div><div>******consil du chefadrianomennillo: the bitter and spicy taste of garlic marries wonderfully with the succulence of the meat and it is difficult to find a better accompaniment for your asado! Of course, after a nice chimichurri-based dinner your social relationships won't be at their best, with a not exactly fairy-like breath, but it's really worth it! Here is the original recipe for chimichurri sauce, which you can serve with meat, but also brush on while cooking the meat or as a marinade for kebabs. A little advice: parsley and garlic must be absolutely fresh, for oregano dried oregano is also fine. The only variables with which to experiment and which can be critical are the garlic and chilli pepper, on which the degree of spiciness of the sauce depends. The doses we have given you are for a rich sauce, with a strong taste, but nothing prevents you from finding your balance. The chimichurri sauce is excellent not only with meat, but also for dressing tomato salads and fresh vegetables, for pinzimonio or for a grilled fish fillet</div></div><div><br /></div><div><br /><span style="-webkit-text-stroke-width: 0px; color: #1a1a1a; display: inline; float: none; font-family: Georgia, "Times New Roman", serif; font-size: 17.5px;"><span style="-webkit-text-stroke-width: 0px; color: #1a1a1a; display: inline; float: none; font-family: Georgia, "Times New Roman", serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbZIImCAI-GFECw-fdSiPSOKv_ao-mWJyY9gUqHht4zo-6ywDRgX8CDGUmO86ER373Y0VHbxz4oZiqIdfgVelbO-z824FG3hfqE16S8KE2kLMw_mCoBSG5yRWZ-jQH-egbA1NF0F62bRe/s1800/IMG_E9936.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1800" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbZIImCAI-GFECw-fdSiPSOKv_ao-mWJyY9gUqHht4zo-6ywDRgX8CDGUmO86ER373Y0VHbxz4oZiqIdfgVelbO-z824FG3hfqE16S8KE2kLMw_mCoBSG5yRWZ-jQH-egbA1NF0F62bRe/w400-h239/IMG_E9936.JPG" width="400" /></a></div><div><br /></div></span></span></div><div><br /></div><div><br /></div><div><br /></div><div>***</div><div><p>Spaghetti with garlic, oil, chilli pepper and walnuts # ingredients and doses : 350 gr of spaghetti - 8 spoonful of olive oil - 1 minced garlic clove - 1 sprig of minced parsley - 40 gr of walnut kernels - 1 chilli pepper - 1 teaspoon of pepper powder . METHOD- Bring plenty of salted water to the boil in a saucepan where you will cook the spaghetti. Meanwhile the pasta is cooking in a pan, heat the oil with the garlic, the parsley, the chopped walnuts and the chilli pepper, as soon as the oil starts to fry, add the senise pepper and turn off the heat. Drain the pasta and season it, serve hot.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRWT9sijdjFs5dTSqJPiie7Ot8GS3IJbjzBoPkhN3gbgXVvFvdRD_Vn9ChUr4j_m7VzQdwMUm9CmftokVroOQwvWRyec5-wCMMdQl-y_snTTwudW3j439oF1-CV6qefyQEESsdHOsUL3_/s1349/LNCL3524%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1349" data-original-width="1078" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRWT9sijdjFs5dTSqJPiie7Ot8GS3IJbjzBoPkhN3gbgXVvFvdRD_Vn9ChUr4j_m7VzQdwMUm9CmftokVroOQwvWRyec5-wCMMdQl-y_snTTwudW3j439oF1-CV6qefyQEESsdHOsUL3_/w320-h400/LNCL3524%255B1%255D.JPG" width="320" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div dir="ltr" trbidi="on"> ++++</div><div dir="ltr" trbidi="on"><div dir="ltr" trbidi="on">Chicken & turkey terrine (cold) # ingredients and doses ; 250g chicken breast -</div><div dir="ltr" trbidi="on">- 250 gr turkey breast</div><div dir="ltr" trbidi="on">- 10 chard leaves</div><div dir="ltr" trbidi="on">- 250 gr green beans</div><div dir="ltr" trbidi="on">- 250 gr carrots</div><div dir="ltr" trbidi="on">- 250 gr peas</div><div dir="ltr" trbidi="on">- 300 gr cooked ham</div><div dir="ltr" trbidi="on">- 1 egg</div><div dir="ltr" trbidi="on">- 4 egg whites</div><div dir="ltr" trbidi="on">- 1 lemon</div><div dir="ltr" trbidi="on">- 125 gr yoghurt</div><div dir="ltr" trbidi="on">- extra virgin olive oil to taste</div><div dir="ltr" trbidi="on">>> Ingredients for the sprint mayonnaise:</div><div dir="ltr" trbidi="on">- 1 egg</div><div dir="ltr" trbidi="on">- 1/2 orange</div><div dir="ltr" trbidi="on">- 1 glass of corn oil</div><div dir="ltr" trbidi="on">- 1 tablespoon of mustard</div><div dir="ltr" trbidi="on">- Salt and Pepper To Taste. > METHOD-Blend the previously boiled chicken and turkey with the cooked ham, egg, egg whites, yoghurt, lemon juice, salt and pepper in a blender until you obtain the consistency of a mousse. Grease a rectangular mold and cover it with the boiled chard leaves (keeping some aside), then pour a third of the chicken mousse into it. Cover with a layer of boiled carrots cut into slices, press everything down well and cover with another layer of mousse. Continue with a layer of green beans and peas (sautéed in a pan with oil) and finish with the chicken mousse, then cover the all with the remaining chard leaves, then put the mold in a larger one with a little water and cook in a bain-marie in a preheated oven at 200°C for about 30 minutes. Serve the terrine in slices, accompanied by a sprint mayonnaise: put an egg, a glass of corn oil, the juice of half an orange, a spoonful of mustard, salt and pepper in the glass of the immersion blender. Blend for two minutes and SERVE.</div></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75bLnAzp4pq8l9l2jzAzKhRJmAxh5MGBhXA981yTj5OTwK9kcfIp2w19l7cVw-onjHFokFwizQi6p0gor2go_kDWYc7zycTASe-hu5Cbcfxp29xbrBHv1odE0YwfPexGuT9QCwhnS00gL/s1672/IFNF9803%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1672" data-original-width="1155" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75bLnAzp4pq8l9l2jzAzKhRJmAxh5MGBhXA981yTj5OTwK9kcfIp2w19l7cVw-onjHFokFwizQi6p0gor2go_kDWYc7zycTASe-hu5Cbcfxp29xbrBHv1odE0YwfPexGuT9QCwhnS00gL/w276-h400/IFNF9803%255B1%255D.JPG" width="276" /></a></div><div><br /></div></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">+++++</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><span style="background-color: yellow;"><b><span style="color: red;">Rocoto relleno ( Stuffed hot peppers # ingredienti e dosi _</span></b></span> • 7 rocotos with a wide base • 3/4 cup of red vinegar • 200 gr (1/2 lb) of ground beef • 100 gr (1/4 lb) of ground pork • 3 tablespoons of olive oil • 3 tablespoons of tomato sauce • 1/2 glass of dry white wine • 2 tablespoons of cream • 1/4 cup of ground peacans • 1/2 cup of beef stock • 1 tablespoon of aji panca paste • 6 small potatoes, cooked and peeled • 1 red onion, chopped • 2 cloves of garlic, ground • 1/4 cup or margarine or butter - 1/2 tablespoon of flour • 3/4 cup of mozzarella cheese • 1/2 cup of grated parmesan cheese • 2 tablespoons of chopped garlic - METHOD<span style="color: red;">-</span> The Rocotos (Chili Pepper): In the first place, cut the upper part of 7 rocotos as a lid. It's extremely important to take out all the seeds and to clean it. Cook in water with salt and vinegar. Repeat this process four times.Prepare the stuffing: Make a seasoning in a frying pan with the margarine, the ground garlics and onion. Once you do this, add the aji panca paste.Then, you must season the meats with salt and pepper and add them to the seasoning. Mix good. Chop the remaining rocoto (in very small pieces) and add it with the peacans and the flour. Mix again. Wait some moments and add the stock and cream. Mix and take out from the flame. Using hot oil, fry the chopped garlic in olive oil, add the tomato sauce and the wine. Let it cook for 5 minutes.Now, stuff the rocotos with the meat mix. It's mandatory to be gentle in order to keep the rocotos intact.Spread tomato sauce on a tray and place the stuffed rocotos and the potatoes. Cover them with parmesan and mozzarella cheese. You are almost done! Bake to 350º F (150º C) until the cheeses get melt. Serve immediately with white baked potatos and salad if you feel like.<br />********* <span style="background-color: yellow;"><i><span style="color: blue;">consigli dallo chefAdrianoMennillo > è uno dei piatti più noti rocoto in Perù , oltre alla carne , può essere farcito con altri ingredienti , recipe Andina _</span></i></span><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-2TOrlXPdsO_qtBIIe4nYaxv2dLFUPASls0kKot0zFVcZOzj7USvZQRWSzqod5LsWwb8dGHZ2QPlR4RAdlfySHKRJAHd0B5e53CaDsaZErbFBrZeLoMhYymspQToxiggQ6uvkOfblLJ_/s1600/wineduck.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="641" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-2TOrlXPdsO_qtBIIe4nYaxv2dLFUPASls0kKot0zFVcZOzj7USvZQRWSzqod5LsWwb8dGHZ2QPlR4RAdlfySHKRJAHd0B5e53CaDsaZErbFBrZeLoMhYymspQToxiggQ6uvkOfblLJ_/s320/wineduck.jpg" width="319" /></a></div><br /></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">++++</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><p>Porchettato rabbit # ingredients and servings :1.5kg boneless rabbit - 250 gr fresh Lucanian sausage -5 or 6 green and red Senise peppers - 200 gr thickly sliced bacon - 200 ml white wine - 1 kg of new potatoes -Small livers -2 cloves of garlic -Ground Senise pepper powder to taste -Wild fennel to taste - Salt to taste -Pepper to taste -Olive oil to taste -Rosemary to taste .METHOD-Wash and dry the peppers, place them on a baking tray lined with baking paper and roast them in a hot oven at 180/190° for 15/20 minutes, turning them often. Remove the peppers from the oven, peel them, remove the filaments and seeds, cut them into strips, place them in a bowl and season with roughly chopped garlic, salt and oil. After washing and drying the rabbit, place it on a flat surface and flatten it with a meat tenderizer. Sprinkle with salt, pepper, ground pepper, wild fennel and distribute the pepper fillets without the garlic over the entire surface of the rabbit. Cut up the livers and arrange them on the peppers. Remove the intestines from the sausage and reshuffle it to form a loaf, place it on a short side of the rabbit and roll it up along its length. Place the bacon on the roll and tie well with kitchen string. Insert sprigs of rosemary. In an oven dish, place a little oil, the rest of the bacon and lay the rabbit roll on top. Sprinkle with the white wine. Cover the dish with aluminium foil and bake at 180° for one hour in a ventilated oven. Remove the paper, brush with the cooking juices and bake for a further 20 minutes. Leave to cool and cut into 1.5 cm thick slices. Wash and dry the fries, place them in a bowl and pour the oil over them, grease well, add 1 clove of garlic cut in half and the rosemary needles. Place the fries on a baking tray and bake in a ventilated oven at 180° for 40-45 minutes. Check the cooking with a toothpick. Serve the rabbit on a serving plate, arranging the potatoes around it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PtRj0esR5CcCuO9pnRf5PRVUplnxsXWkxfTpC0wpe7bAgVxVKjrT5PQSlVD_aWh7eSpYfa4eRZWn-0qJEAbVdhGBb-gzHSXuIecQOFPJcFdee_gbXI1Dy71xTPYsvinjDOBkSfqOf5ln6vcHl4wJ315_ZT1fmPWuBM_Jn5VfcWLrB-SSgcGLeyXVCV8/s1267/QRMR5844%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1267" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PtRj0esR5CcCuO9pnRf5PRVUplnxsXWkxfTpC0wpe7bAgVxVKjrT5PQSlVD_aWh7eSpYfa4eRZWn-0qJEAbVdhGBb-gzHSXuIecQOFPJcFdee_gbXI1Dy71xTPYsvinjDOBkSfqOf5ln6vcHl4wJ315_ZT1fmPWuBM_Jn5VfcWLrB-SSgcGLeyXVCV8/s320/QRMR5844%5B1%5D.JPG" width="273" /></a></div><div><br /></div></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">++</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><div dir="ltr" trbidi="on"> <span face="Raleway, sans-serif" style="background-color: white; color: #313131; font-size: 20px; text-align: center;">Artichokes stuffed in sicilien style # Ingredienti e dosi - </span><span style="color: #313131; font-family: "PT Serif", serif; font-size: 14px;">4 handfuls of fine breadcrumbs -</span><span face="Raleway, sans-serif" style="background-color: white; color: #313131; font-size: 20px;">5 tablespoons grated Parmesan cheese -3/4 tablespoons Sicilian peppered (or pecorino) grated cheese-Italian garlic clove-parsley-salt-ground black pepper-extra virgin olive oil-3/4 potatoes-water-lemons .METHOD-Toast the grated bread in a pan, let it cool. Mix cheeses, grated bread, salt, pepper, parsley and chopped garlic with extra virgin olive oil.Clean the artichokes from the outer leaves, cut the tips and soak them in water and lemon juice for 30 minutes.Enlarge the leaves of the artichoke and fill it with the preparation.Arrange the artichokes in a pot vertically, placing the potatoes to keep the artichokes straight.Add water and salt and a little oil on the artichokes and close the pot with the lid. Cook the stuffed artichokes for 45 minutes on low heat .</span></div><div dir="ltr" trbidi="on"><h3 style="background-color: white; box-sizing: border-box; color: #313131; font-family: Raleway, sans-serif; font-size: 20px; line-height: 1.3em; margin: 0px 0px 17px; outline: none; overflow-wrap: break-word; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Jrzc-f8vWy3RnFoNr7h9HJY1SwdwHIIIaSuxQnXFTdOpkbsFWczf0QSc0dsGRQcbCxqJheRl-aMvj1vZco92QYHKnsL0Et8mQTJGrGy4BrYr8rpEvTPdLt7-h2qP2suHSrCT7hoUk4XJp3mm1QisPgQdM7ILkZCHTVntNoai66RC1o1uWSyeanmALw/s1800/PTQU3439%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Jrzc-f8vWy3RnFoNr7h9HJY1SwdwHIIIaSuxQnXFTdOpkbsFWczf0QSc0dsGRQcbCxqJheRl-aMvj1vZco92QYHKnsL0Et8mQTJGrGy4BrYr8rpEvTPdLt7-h2qP2suHSrCT7hoUk4XJp3mm1QisPgQdM7ILkZCHTVntNoai66RC1o1uWSyeanmALw/s320/PTQU3439%5B1%5D.JPG" width="320" /></a></div><div><br /></div></h3></div></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">+++++++</div><div dir="ltr" trbidi="on"><table class="contentpaneopen"><tbody><tr><td colspan="2" valign="top"><ul style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; list-style: outside; margin: 0px 0px 20px 30px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"><li style="border: 0px none; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 13px; text-align: left;"><span style="color: #0000ee; font-family: Antic;"><u>Spaghetti with three tomatoes # ingredients and doses - 400 gr spaghetti; 100 gr of red datterino tomatoes; 100 gr of yellow Pachino tomato; 80 gr of dehydrated tomato; 30 gr of tamari sauce; 30 gr of raw cane sugar; half a glass of white wine; basil; extra virgin olive oil; salt.METHOD.Wash and dry the cherry tomatoes, cut them in half and place them in a fairly large container;Marinate the tomatoes by adding a pinch of salt, the sugar, the tamari sauce, the white wine, a drizzle of oil inside the container extra virgin olive oil and basil leaves broken up by hand; Then add the dehydrated cherry tomatoes and leave to marinate for about 2 hours; At this point, let the marinated tomatoes dry for about 8/9 minutes over low heat; Drain the spaghetti al dente and keep them in the pan; Turn off the heat and add a drizzle of raw oil and a few chopped basil leaves Serve creating a nest of spaghetti and pour over a cascade of cherry tomatoes; Decorate with fresh basil as desired.</u></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mTVSpcVzJecfDai2dFAK7DVXOLB6Iys7DMUA6pfb8O_8MRsdGyyt01vqDwbra-DtEclxH110eR5Er_UBdaPZ0DNrR3raGHz3SbbjaJeSnABp5wW_EoMH0WAHmhKsDN5yD_tPggJ0Oqgu/s1800/MYWR9962%255B1%255D.JPG" style="color: #0a0a0a; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1012" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mTVSpcVzJecfDai2dFAK7DVXOLB6Iys7DMUA6pfb8O_8MRsdGyyt01vqDwbra-DtEclxH110eR5Er_UBdaPZ0DNrR3raGHz3SbbjaJeSnABp5wW_EoMH0WAHmhKsDN5yD_tPggJ0Oqgu/w225-h400/MYWR9962%255B1%255D.JPG" width="225" /></a></div></li></ul></td></tr></tbody></table></div></div><div><br /></div><div> *****</div><div><br /></div><div><br /></div><div><div dir="ltr" trbidi="on"><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #8b7d6b; font-family: Arial; font-size: small; margin: 0px 0px 14px;"><span style="color: black;">Pork with milk # ingredienti e dosi per 6 persone ::</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 1/2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">lb.</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">boneless center-cut pork loin -</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> Salt and freshly ground black pepper -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp.</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olive oil</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -3</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp.</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">butter</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">DIVIDED</span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;"> -Leaves</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">from 1 bunch fresh sage</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">roughly chopped, about 5 large leaves (DIVIDED)</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">whole milk</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">3.5%</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">heavy/whipping cream</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">35%</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-Strips of zest from 1/3 of a lemon<span style="color: black;">.FATE COSI :</span></span>Heat oil and 1 tbsp. of the butter in a medium heavy-bottomed Dutch oven over medium-high heat until butter melts. Add pork, fat side down, and cook until browned on all sides, 2–3 minutes per side.Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp. of the butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream (**Hands well back, as it will spatter and steam!) Add lemon zest, season with a bit of salt and pepper, and bring to a simmer. Reduce heat to medium-low to low, partially cover pot with lid, and gently simmer for about 45 minutes to 1 hour, turning pork after 30 minutes. If liquid in pot gets too low, add a splash of warm water. Check meat for doneness starting at about 45-50 minutes of cooking time, with a meat thermometer. It is done when it reaches 145-150° F. Remove meat to a cutting board and tent with foil. Let rest.Meanwhile, add the remaining sage leaves to the pot and using a wooden spoon, stir and scrape the bottom of the pan to loosen all the browned goodness at the bottom. As you do, the gravy will gradually become darker and thicker. If it gets too thick, add a bit more milk to thin. Taste and add salt and pepper, to taste.After meat has rested 10 minutes or so, thinly slice and place on a serving patter. Spoon warm sauce over meat.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #8b7d6b; font-family: Arial; font-size: small; margin: 0px 0px 14px;"> ********</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWK3q6MSWcr6uP3GWH6wSgvmTYY8adTRopUrvrtvH420Jr3HHyMHKwtmGS46JosL1maI2bXV3L0rr3IpFwQht0ELRjEXXlx_kUBYTB4msMxyK7Lh1ZcPeiOJXb70dBh7B8rojkQ8PVMofGYgc4pGBQL2Lfzawf2gi7A1nDHJHj2Jdul7gJdoC0buMTeQ=s1511" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="1511" height="223" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWK3q6MSWcr6uP3GWH6wSgvmTYY8adTRopUrvrtvH420Jr3HHyMHKwtmGS46JosL1maI2bXV3L0rr3IpFwQht0ELRjEXXlx_kUBYTB4msMxyK7Lh1ZcPeiOJXb70dBh7B8rojkQ8PVMofGYgc4pGBQL2Lfzawf2gi7A1nDHJHj2Jdul7gJdoC0buMTeQ=w400-h223" width="400" /></a></div><br /></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><br /></div></div><br /> <div>***<br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKG1qgXCzdCGqggGYQ5AdWKW985DB8TlrdrcBsyYXcI4dlZP_bTf4mE031XdLOj5QdYIvLdJaMGBN6d2ptysp8rNQRFU7mW46yUUlcsGlvb_ufIU1EoYr9Tx1AtJm0gkEIn3fgU3Rg09P3hTVF2aE9BN8IQRJN1tpnoLVL38vhtkD02B4J0NDWq6PQw/s1469/IMG_E6076%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1469" data-original-width="992" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKG1qgXCzdCGqggGYQ5AdWKW985DB8TlrdrcBsyYXcI4dlZP_bTf4mE031XdLOj5QdYIvLdJaMGBN6d2ptysp8rNQRFU7mW46yUUlcsGlvb_ufIU1EoYr9Tx1AtJm0gkEIn3fgU3Rg09P3hTVF2aE9BN8IQRJN1tpnoLVL38vhtkD02B4J0NDWq6PQw/s320/IMG_E6076%5B1%5D.JPG" width="216" /></a></div>Pipi chini ( Calabria ) # ingredients and doses : 8 / 12 peppers (according to size), preferably green and small -600 gr of minced pork -150 gr of stale breadcrumbs -600 gr of tomato pulp- 1 egg-70 gr of grated sweet pecorino cheese-2 cloves of garlic-Parsley-Basil-Pepper-Oil for frying-Extra virgin olive oil .METHOD-Wash and dry the peppers, then cut off the cap and remove the seeds inside. Be extremely careful not to break them. Soak the breadcrumbs in water, squeeze them well and crumble them in a bowl. Add the pork, the egg, the grated pecorino cheese, 1 tablespoon of minced parsley and 1 clove of very finely minced garlic (or, better, passed through a garlic press). Complete with a pinch of salt and a generous sprinkling of freshly ground pepper. Mix well, preferably with your hands, until you obtain a perfectly homogeneous mixture. Salt the inside of the peppers very little and stuff them with the meat and breadcrumbs mixture. Squeeze just enough to get the mixture to the tip, always taking care not to break them. Pour plenty of oil for frying into a pan and heat it over a moderate heat. When it is hot, add the peppers and let them fry for 2 minutes. Then turn them and continue to cook them for another two minutes in the very hot oil. Drain them and let them dry for a few minutes on kitchen paper. In a separate pan, crush the remaining garlic and brown it over a very low heat with 3 tablespoons of oil. Add the tomato pulp, 6/7 chopped basil leaves, season with salt and leave to flavor for 5 minutes over low heat and covered. Arrange the stuffed peppers in the sauce and cook for 10 minutes over low heat with the lid on. Then turn them and cook for another 10 minutes without a lid, adjusting the heat to obtain the right density of the sauce. Which you will then use in part to accompany your Calabrian stuffed peppers on the table, but mostly as an excellent sauce for pasta.<br /><p></p><p> *******</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37fHKwyPyfF2R3P698MWKCCJy8_VIKiOCwwKNbjH0AWfaQnGvqTWGMiRRqouNHLdSxt1uM-PIQjyeh5DQhc-3cKkkIYE0APdom7SI8vvVCKR8T3IbZhvt98td3p2XB3XRbzReomEm2mRyDiNCEpeGKoWGoX4IcklCQvLoDlu57XbgsOd7WirZ4CM2gA/s1750/XBHC4461%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1750" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37fHKwyPyfF2R3P698MWKCCJy8_VIKiOCwwKNbjH0AWfaQnGvqTWGMiRRqouNHLdSxt1uM-PIQjyeh5DQhc-3cKkkIYE0APdom7SI8vvVCKR8T3IbZhvt98td3p2XB3XRbzReomEm2mRyDiNCEpeGKoWGoX4IcklCQvLoDlu57XbgsOd7WirZ4CM2gA/s320/XBHC4461%5B1%5D.JPG" width="219" /></a></div><p><span style="text-align: justify;"> Ugly but Good ( cookies -Brutti ma Buoni) # Ingredients and servings for 20 pieces-160 gr toasted hazelnuts-150 gr granulated sugar-2 egg whites_Cooking: 10 minutes on gentle heat for the dough + 40 minutes in a 150° oven for the cookies . METHOD-Preparation: first coarsely chop the toasted hazelnuts.Put the egg whites (strictly at room temperature) in a bowl and start whipping with electric whips; when they are almost whipped, start gradually adding the caster sugar. Continue until you have obtained a firm meringue.At this point, add the hazelnut crumbs, stirring from the top down so as not to disassemble the mixture.Now transfer the mass to a saucepan with a thick bottom and cook for about ten minutes over low heat, stirring constantly.Continue cooking until the mixture is slightly amber-colored and pulls away from the sides of the saucepan.Form the ugly but good ones with the help of two spoons dipped each time in cold water and place them a little bit away from each other, because they will rise during baking.Bake in a preheated oven at 150° for about 40 minutes.</span><br style="text-align: justify;" /><span style="text-align: justify;">Wait until the ugly but good ones have cooled before moving them from the baking sheet.</span></p><p><span style="text-align: justify;"><br /></span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcsLLD7ilmYb4jf7tyMVoIaK-oGvkwTdr0g4M4npVnkceFja8WoZbwlHryT_ZgNOODTMcRTixfIKfVUdzMD5NomOK68Qm3mw43TOp9HQj6aU0Dsp--Sn2SfV5gZMILkeLRKgBXp_OD1JP7TAeWeLaMeJfu-o6kEe0kCN1OLPPAqT_VmYwQyq9uRhw1aY/s945/JRSPE8706.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="529" data-original-width="945" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcsLLD7ilmYb4jf7tyMVoIaK-oGvkwTdr0g4M4npVnkceFja8WoZbwlHryT_ZgNOODTMcRTixfIKfVUdzMD5NomOK68Qm3mw43TOp9HQj6aU0Dsp--Sn2SfV5gZMILkeLRKgBXp_OD1JP7TAeWeLaMeJfu-o6kEe0kCN1OLPPAqT_VmYwQyq9uRhw1aY/s320/JRSPE8706.JPG" width="320" /></a></div><div><br /></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-66873860867179457862023-07-20T18:32:00.103+02:002024-01-24T16:04:00.060+01:00 # Arancine palermitane # Lasagna with bolognese meat sauce # My Way Gazpacho # Tripe alla romana # Risotto Milanese style with ossobuco # Pasta alla buttera # Soup di gamberi e mais # Alici marinate e Alici fritte # Poblano relleno with Quinoa # Oysters with citron and cognac # Calamarata con cozze e vongole # Udon soup # Desert Roses # Calamari con piselli # Seafood Paella fish # Agnello al forno con patate # Stuffed tomatoes à la Greece # Spaghetti alla matriciana # Baked aubergine parmigiana # Shortcrust pastry # Rice alla trevigiana # Moussaka # Pierogi # Rabbit Ischia # Chili con carne # Spaghetti alla carbonara # Tiella rice , potatoes and mussels # Cassoùla Milanese stile # Neapolitan easter grain pie # Sauce Tzatziki # Cod to the Ghiotta # Seafood pasta # Sicilian caponata #<p> Arancine palermitane # ingredienti e dosi : <span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">1 kg di riso arborio ( or vialone ) - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">2 l di acqua o brodo vegetale - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">1 o 2 bustine di zafferano - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">1 pizzico di sale - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">100 gr di pecorino fresco a piacere - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">1 or 2 albumi - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">pangrattato q.b.></span><i style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">Per il ragù:</i><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">500 gr d carne trita mista (bovino e suino) - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">cipolla, sedano e carota - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">vino rosso - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">1 litro circa di salsa di pomodoro densa (l'ideale sarebbe il concentrato di pomodoro con aggiunta di acqua) - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">180 gr di piselli - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">olio evo - </span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">sale q.b.METHOD-</span><span face="Poppins, sans-serif" style="-webkit-text-stroke: rgb(0, 0, 0); background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Preparate il riso. Portate a bollore del brodo vegetale (o acqua) leggermente salata e unite il riso e lo zafferano. Quando l'acqua sarà evaporata completamente e il riso risulterà ben cotto trasferitelo in un'ampia teglia distribuendolo bene in modo che si raffreddi.</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Il riso dovrà essere completamente freddo prima di essere utilizzato. Aggiungete quindi il formaggio grattugiato a piacere e, se gradite anche un tuorlo d'uovo (vedi note del post per seguire la ricetta di mia suocera).</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Preparate quindi il ragù.</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Tritate molto finemente carote, sedano e cipolla e fate soffriggere le verdure in un'ampia casseruola con olio evo. Aggiungete quindi la carne trita e fate rosolare, sgranandola bene con un cucchiaio di legno . Sfumate con vino rosso e lasciatelo evaporare completamente.</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Unite quindi la salsa di pomodoro. Una piccola nota: in Sicilia si usa molto il "concentrato" di pomodoro, potete eventualmente sostituirlo alla più comune salsa per la preparazione di questo piatto,SE necessario aggiungere anche qualche bicchiere di acqua. Aggiustate di sale a piacere e lasciate cuocere fino a quando non si sarà ben asciugato. A circa metà cottura unite i piselli.</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Il ragù dovrà risultare ben denso e corposo, per nulla acquoso. Lasciate raffreddare.</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Inumiditevi le mani con poca acqua oppure passatale in poco albume (altro trucchetto utile per ottenere una forma perfetta ).</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Prendete quindi un bel po' di riso, adagiatelo nel palmo di una mano formando un incavo al centro e disponeteli il ragù e a piacere altri ingredienti come un cubetto di formaggio primosale o verdure.</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Prendete ancora poco riso e adagiatelo sul precedente in modo da racchiudere bene il ripieno. Formate quindi con delicatezza le arancine facendo attenzione a non far fuoriuscire il ragù. Compattate il tutto aiutandovi con le mani.</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Passatele nell'albume leggermente sbattuto e subito dopo nel pangrattato.</span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">Fatele friggere in abbondante olio ben cado in modo che ne siano completamente ricoperte, oppure optate per una cottura in friggitrice. Non appena saranno ben dorate scolatele bene e adagiatele su una teglia foderata con abbondante carta assorbente.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZUjAiG1BlOgu859hmUe7b2eVqIL68lJddNPy3U1i29egOPOsQ0CToLBF717lFcy1ZzSgCUBS9X-uwbq-5oyvl7lHycrV7SJwBTK91MR4kRsv474w4S5mvP9c1CHCejg6atFmV066EIQD8_LY-7CmLdPLYORDGwLnl0diTPNQWsvXLx_h69T0CiiaRgZY/s1422/GOGBE2232%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="1422" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZUjAiG1BlOgu859hmUe7b2eVqIL68lJddNPy3U1i29egOPOsQ0CToLBF717lFcy1ZzSgCUBS9X-uwbq-5oyvl7lHycrV7SJwBTK91MR4kRsv474w4S5mvP9c1CHCejg6atFmV066EIQD8_LY-7CmLdPLYORDGwLnl0diTPNQWsvXLx_h69T0CiiaRgZY/s320/GOGBE2232%5B1%5D.JPG" width="320" /></a></div><br /><p></p><div style="text-align: center;"><div style="margin-bottom: 0cm;"><div><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><br style="background-color: white; color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px;" /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><p> ******</p><p><b>L</b>asagna with Bolognese meat sauce # Ingredients and servings for 4 people -2 packages of lasagne pasta or another brand - (if you have time, make your own egg pasta with 500 gr flour and 5 eggs) -Plenty of parmesan cheese -Flakes of butter >> For the meat sauce :2/3 tins of peeled tomatoes - 500 gr choice minced beef -extra virgin olive oil -generously chopped onion, carrot and celery -salt and pepper -a glass of red wine >> for the béchamel sauce : 1 lt of milk - gr 80 of flour - 80 gr butter -nutmeg -2 tablespoons of Parmesan cheese .For best results, do not skimp on the ingredients (parmesan cheese, meat sauce and béchamel must be plentiful). METHOD-Prepare the meat sauce by frying the chopped celery, carrot and onion in a few tablespoons of oil.Once the vegetables have wilted, add the minced meat and cook over high heat until the meat is nicely browned.Add the red wine, let it evaporate and add the peeled tomatoes. Adjust the salt and pepper and cook for at least 2 ½ hours on a low heat.Prepare the béchamel sauce by melting the butter in a non-stick pan. Add the flour, stir well and add the boiling milk. Adjust the salt and pepper, grate in a little nutmeg and cook, stirring constantly, until the sauce has thickened. Finally add 2 tablespoons of Parmesan cheese and leave to cool.If you use packaged lasagna, follow the cooking instructions.Grease a baking tin with butter and make the first layer of pasta. Sprinkle with plenty of meat sauce, a few spoonfuls of béchamel sauce, plenty of Parmesan cheese and a few knobs of butter. Proceed with the other layers (I make at least 5), finish with the meat sauce, béchamel and parmesan and bake in a preheated oven at 200° for 35/40 minutes until a nice crust has formed.Important: once ready, let it rest for half an hour before cutting it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyGTrzp2uQ_rbpKZew93vyidZDu4W0waRYWSOsVxFIa5774UNKlVWEwAE2D9QJ8TudmVC8Z9DvaAKGY5hAW5mbi5C35U9FtluoIPByYPuupENFak1MxHoVNQd3Nk4pH4yCk467aFAqWHiTLQcBaCt5YsuLSMuSWYHfcsdPkWTtkiVWp9Uj5FXw8KPVRk1/s1579/CEXJE6565%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1278" data-original-width="1579" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyGTrzp2uQ_rbpKZew93vyidZDu4W0waRYWSOsVxFIa5774UNKlVWEwAE2D9QJ8TudmVC8Z9DvaAKGY5hAW5mbi5C35U9FtluoIPByYPuupENFak1MxHoVNQd3Nk4pH4yCk467aFAqWHiTLQcBaCt5YsuLSMuSWYHfcsdPkWTtkiVWp9Uj5FXw8KPVRk1/w400-h324/CEXJE6565%5B1%5D.JPG" width="400" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p> *****</p><ul aria-labelledby="alternatives-heading" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; border-color: currentcolor; border-style: solid; border-width: 0px; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; color: #1b1e25; font-family: Montserrat, sans-serif; font-size: 26px; list-style: square; margin-bottom: 5px;">Gazpacho my way (è una zuppa fredda) _ingredienti e dosi _Per il pane 150 gr di pane bianco senza crosta ( a cubetti )-3 cucchiai di olio d’oliva extra vergine -2/3 foglie di menta-1 cucchiaio e mezzo di aceto di vino rosso ->Per la zuppa :2 kg di pomodorini maturi -3 / 4 spicchi d’aglio- pelati e tritati -6 coste e foglie di sedano tritati (circa 200 gr a piacere) -1 piccola cipolla rossa tritata -400 gr di polpa di anguria senza semi -100 gr di pane bianco senza crosta a pezzi -2 cucchiai di aceto di vino rosso -180 ml di olio d’oliva extra vergine -15 gr di foglie di basilico -sale e pepe a piacere .<em style="box-sizing: border-box; color: black; font-family: Georgia, serif; font-size: 18px;">Per i crostini:</em><span style="color: black; font-family: Georgia, serif; font-size: 18px;"> </span><span style="color: black; font-family: Georgia, serif; font-size: 18px;">Scaldate il forno a 200°C. Mettete i cubetti di pane in una ciotola capiente insieme al olio EVO, l’aceto e un cucchiaino di sale. Mescolate bene con le mani quindi trasferite il pane su una placca da forno e infornate per circa 12 minuti, o fino a quando sarà ben dorato. Mettete da parte.</span>Per la zuppa: Pelate i pomodori e tritateli grossolanamente. Frullate insieme i pomodori, l’aglio, il sedano, la cipolla, l’anguria, il pane e quasi tutto il basilico (tenete da parte qualche foglia per guarnire). Aggiungete un cucchiaino di sale e pepe a piacere. Frullate fino ad ottenere una crema liscia. Continuate a frullare mentre unite a filo olio EVO e l’aceto. Assaggiate la zuppa e aggiustate i sapori a piacere. Mettete il gazpacho in frigorifero fino al momento di servire.Porzionate il gazpacho in piatti fondi individuali e guarnite con i crostini, basilico e olio evo .</li><li style="box-sizing: border-box; color: #1b1e25; font-family: Montserrat, sans-serif; font-size: 26px; list-style: square; margin-bottom: 5px;">******consil du chefAdrianoMennillo_la prima volta l'ho servito a Taormina da chef de rang ) , ho aggiunto i pistacchi ,oppure le mandorle tagliate a filangèe sottile .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVQ72w8WeckFN80LSdk8Fvuc2PiK9dkGs4jgK3E8xXAn0XmTR4fq-XR1BBzrXR-27Ly4kKX8jT4ygsriVtgY3IYemx7ZpiAZaoKhXjZ8v9ZB_03V0h55aDN4EhxbqluJe1JMh786sWkv9QHgMoSpYsMOFRlNviqpYks-zmLjhyHUKsc0LogWg4gG99EkY/s1648/IMG_E3418%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1648" data-original-width="1488" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVQ72w8WeckFN80LSdk8Fvuc2PiK9dkGs4jgK3E8xXAn0XmTR4fq-XR1BBzrXR-27Ly4kKX8jT4ygsriVtgY3IYemx7ZpiAZaoKhXjZ8v9ZB_03V0h55aDN4EhxbqluJe1JMh786sWkv9QHgMoSpYsMOFRlNviqpYks-zmLjhyHUKsc0LogWg4gG99EkY/s320/IMG_E3418%5B1%5D.JPG" width="289" /></a></div><br />Gazpacho my way ( is a cold soup ) and doses _For bread 150 gr crustless white bread ( cubed )-3 tablespoons extra virgin olive oil -2/3 daughters mint-.1 1/2 tablespoons of red wine vinegar ->For the soup :2 kg ripe cherry tomatoes -3/4 cloves of garlic- peeled and chopped -6 ribs and celery leaves, chopped (about 200 gr to taste) -1 small red onion, chopped -400 gr seedless watermelon pulp -100 gr crustless white bread in pieces -2 tablespoons of red wine vinegar -180 ml extra virgin olive oil -8/10 gr basil leaves or mint - salt and pepper to taste . For the croutons: Heat the oven to 200°C. Place the bread cubes in a large bowl along with the Evo oil, vinegar and a teaspoon of salt. Mix well with your hands then transfer the bread to a baking sheet and bake for about 12 minutes, or until golden brown. Set aside.For the soup:Peel the tomatoes and roughly chop them. Whisk together the tomatoes, garlic, celery, onion, watermelon, bread and most of the basil (keep a few leaves aside for garnish). Add a teaspoon of salt and pepper to taste. Blend until smooth. Continue blending while drizzling in EVO oil and vinegar. Taste the soup and adjust flavors to taste. Place the gazpacho in the refrigerator until ready to serve.Portion the gazpacho into individual soup bowls and garnish with the croutons, basil, and evo oil .</li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif" style="color: #1b1e25;"><span style="font-size: 26px;">******consil du chefAdrianoMennillo-I prefer mint , the first time I served it in Taormina as chef de rang ) , I added pistachios ,or almonds cut into thin filangèe .</span></span></li></ul><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"> ******</span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><div style="color: black; font-size: medium;">Tripe alla romana # ingredients and doses - 1kg of tripe -- 150 gr of celery - 70 gr of onion - 50 gr of carrots - 100 gr of bacon - 1 clove of garlic - chilli pepper - salt and pepper - extra virgin olive oil</div><div style="color: black; font-size: medium;">>> Ingredients for the aromatic water: 2 bay leaves - 5 cloves - ½ glass of apple cider vinegar - ½ glass of white wine- 400 gr of tomato pulp - 100 gr of pecorino romano - 1 bunch of spearmint - 1 lemon - meat broth .METHOD-Prepare a pot with plenty of water and flavor it with bay leaves, cloves, apple cider vinegar and white wine. Cook the tripe for 10 minutes in boiling water, previously rinsed (even if what we find on the market will already be pre-cooked). Let it cool and cut it into strips. Cut all the vegetables and bacon into cubes.Pour the oil and celery into a saucepan, add the bacon and simmer for 5 minutes, then add the carrots, onion and whole clove of garlic; let it smell for a few minutes. Simmer all the vegetables, add the tripe, cook over low heat for about 5 minutes and then add the tomato and meat broth, if necessary. Let it cook for about 30 minutes. At the end of cooking, season the tripe with grated pecorino romano, mint leaves, lemon zest and chilli pepper.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVOj8KOK5ooVUqU-ia3WXkyDNFyg-SOgEngXf9FGj7PvIw8WuZuCJrSETFBWSjt413mcNzAcPF61qk0wBAIpZSf2yEdCCTo4Cj-zHZiXJ7dAREEZCJ-iy0lXz1qwroiwSbJ4_r9aUwvIkDu33rg8AmcRwPi97D1lIskyMlQah1C5KP8ytFW_vUjpaB9s/s1171/BUZT4438%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1171" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVOj8KOK5ooVUqU-ia3WXkyDNFyg-SOgEngXf9FGj7PvIw8WuZuCJrSETFBWSjt413mcNzAcPF61qk0wBAIpZSf2yEdCCTo4Cj-zHZiXJ7dAREEZCJ-iy0lXz1qwroiwSbJ4_r9aUwvIkDu33rg8AmcRwPi97D1lIskyMlQah1C5KP8ytFW_vUjpaB9s/s320/BUZT4438%5B1%5D.JPG" width="320" /></a></div><br /><br /></div></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"> *****</span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><br /></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><span style="color: black; font-size: medium;">Pasta alla buttera # classic Tuscan recipe # ingredients and doses -320 gr of pasta (spaghetti or penne or rigatoni) -320 gr of tomato pulp -2 pork sausages - 2 wild boar sausages -20 black olives -2 garlic cloves-</span><span style="color: black; font-size: medium;">1/2 onion -1 chilli pepper -4 spoons of extra virgin olive oil -grated Tuscan pecorino cheese to taste -salt -METHOD- pasta that we are going to cook respecting the cooking times indicated in the package (both short and long will still be fine, we have chosen rigatoni for this recipe). Once this is done, we prepare the ingredients. So let's take the onion, peel it, wash it and cut it very finely. Let's do the same with the garlic. We peel the sausages and cut the black olives into rounds, depriving them of the stone. Important do not buy the olives already pitted in the bag, they will not give the same taste. Let's put everything aside. Now put a pan on the heat with a drizzle of extra virgin olive oil. Sauté both the onion and the garlic and add the sausages that we will have chopped up and the chilli pepper cut into small pieces. Finally, add the sliced olives. Brown everything over medium heat, stirring occasionally for a few minutes. Finally, add the tomato pulp, continuing to stir the sauce with the wooden spoon. We adjust the salt but be careful not to add too much as the sausages are already salty. also pour a few ladles of pasta cooking water into the sauce and continue cooking. When the rigatoni are al dente, drain them and pour them directly into the pan with the sauce, finishing cooking in the pan. Serve and sprinkle with a nice handful of already grated aged pecorino. The buttera pasta is ready.</span><div class="separator" style="clear: both; color: black; font-size: medium; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ2tEeyv3kJyEh_BRxXq7T_uHCbB5yb8UOCuHoBaXKfQfw-XBYPdYRhD3KE_DTjpDuQYn48KvfmPoIg3z0YuYogA2kF6rRLmoM4ryDrFKTkOsLtYkLjpQmGH2AEbeheU7LSSRPa-eTOgHgVW2GvTPcOO9y9HfiephXAfBCAsc4gYD3igtHyQBPCCeE8g/s1721/WPBL1945%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1721" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ2tEeyv3kJyEh_BRxXq7T_uHCbB5yb8UOCuHoBaXKfQfw-XBYPdYRhD3KE_DTjpDuQYn48KvfmPoIg3z0YuYogA2kF6rRLmoM4ryDrFKTkOsLtYkLjpQmGH2AEbeheU7LSSRPa-eTOgHgVW2GvTPcOO9y9HfiephXAfBCAsc4gYD3igtHyQBPCCeE8g/s320/WPBL1945%5B1%5D.JPG" width="320" /></a></div></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;">++</span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;">Soup di gamberetti e mais_ingredienti e dosi -</span></span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 1rem;">150 gr di mais (fresco o in scatola) - </span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 1rem;">250 ml di latte di cocco - </span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 1rem;">400 ml di brodo vegetale - </span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 1rem;">150 gr di code di mazzancolle or gamberetti - </span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 1rem;">Una patata di medie dimensioni - 1</span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 1rem;"> cucchiaino di pasta di curry - </span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 1rem;">Olio Evo .METHOD-</span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 16px; text-transform: uppercase;">Pulisci i gamberi. Privali <i>DEL</i> carapace e del filamento nero sul dorso e sul ventre e lavali bene.</span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 16px;">Lava e pela la patata e tagliala a cubetti .Scalda uno o due cucchiaio di olio EVO in una casseruola e quando sarà ben cado versaci dentro le patate. Falle rosolare qualche minuto a fiamma media, aggiungi circa metà del brodo, copri e lascia cuocere per 8-10 minuti fino a che le patate saranno tenere.</span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 16px;">Unisci il mais (se in scatola, scolato del suo liquido) e il curry e cuoci ancora un paio di minuti quindi versa nel tegame anche il latte di cocco.</span><span style="background-color: white; color: #4d4d4f; font-family: "Open sans"; font-size: 16px;">Mescola delicatamente e fai riprendere il bollore.Infine, aggiungi i gamberi e lasciali cuocere appena, per 2/3 minuti.</span></div><div><p style="background-color: white; box-sizing: border-box; color: #4d4d4f; font-family: "Open sans"; font-size: 16px; margin: 0px 0px 28px; padding: 0px;">Servi la zuppa ben calda.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhyoPDLX_F6ccYUzWx_OD1jyopRyZXvxeK-EjmZKl0N3kpYNFrK_BkVv-9DXgbDkS3bslCIJ9wxEhdYidd_pCB02Ld0i6JYtkRbXcEfFHM_btGCxGq2KmmS7_rFVEHLWB25ft8XorH6NWTehqfpA365by-VWEa0F0sN8miZJc1_GkB9flAo32I2XsmWub/s1112/GITO1811%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1112" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhyoPDLX_F6ccYUzWx_OD1jyopRyZXvxeK-EjmZKl0N3kpYNFrK_BkVv-9DXgbDkS3bslCIJ9wxEhdYidd_pCB02Ld0i6JYtkRbXcEfFHM_btGCxGq2KmmS7_rFVEHLWB25ft8XorH6NWTehqfpA365by-VWEa0F0sN8miZJc1_GkB9flAo32I2XsmWub/s320/GITO1811%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></div><div><span style="color: #1b1e25;"><span style="font-size: 26px;">++++</span></span></div><ul aria-labelledby="alternatives-heading" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; border-color: currentcolor; border-style: solid; border-width: 0px; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"> </li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif" style="color: #1b1e25;"><span style="font-size: 26px;"><i>Calamarata con vongole e cozze_ingredienti e dosi per 2 persone -</i></span></span> <span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: #ecb892; color: #666666; font-size: 15.84px;">200 gr pasta calamarata </span>- 300 gr vongole veraci- 500 gr cozze- 6 pomodorini semi secchi sott'olio- prezzemolo- peperoncino- aglio- vino bianco -METHOD -Per prima cosa mettere a spurgare le vongole in acqua e sale x circa 3 ore. Poi pulire le cozze con un coltellino. In una padella rosolare con l'olio l'aglio insieme ai pomodorini semi secchi sminuzzati Eliminare l'aglio e aggiungere le cozze, cuocere coperto fino a quando si saranno aperte e sfumare con il vino biancoIn un'altra pentola rosolare uno spicchio d'aglio con l'olio Quando avrà rilasciato il suo sapore eliminarlo e aggiungere le vongole, cuocere fino a quando si saranno aperte e filtrare l'acqua .Unire le vongole alle cozze insieme al liquido delle prime filtrato e a fuoco spento sgusciare i molluschi tenendone qualcuno intero .Cuocere in acqua bollente salata la calamarata tenendola indietro di cottura di 2 - 3 minuti. Togliere i molluschi dalla pentola e metterli da parte, quindi aggiungere al liquido in padella la calamarata e cuocere per 3 / 4 minuti coprendo i primi 2 minuti e poi scoperto per il restante tempo per far assorbire bene il liquido -Quindi unire le cozze e le vongole e mescolare il tutto a fuoco acceso per pochi secondi . Impiattare la calamarata con vongole e cozze aggiungendo sopra il prezzemolo fresco e un pizzico di peperoncino .</li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><br /></li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><div class="separator" style="clear: both; text-align: center;"><br /></div></li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pWAOcxBNlaZz9Wv_7eVONPp2h599NpUVtWw66nnu58Kro91kwJaMKa7ACTaqxjMppTCn0ijFegjPaVTGANukomqCDEjCs3OC8GcjYBe3xHJ-KsXTlYWWffIMk27AswgCNmGPqdinEAmm1htJKvqCmHycH0IG7LEc1dFsVh-bkaRBFjPxu3Eyfh-HssJP/s1127/OGPT7327%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1127" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pWAOcxBNlaZz9Wv_7eVONPp2h599NpUVtWw66nnu58Kro91kwJaMKa7ACTaqxjMppTCn0ijFegjPaVTGANukomqCDEjCs3OC8GcjYBe3xHJ-KsXTlYWWffIMk27AswgCNmGPqdinEAmm1htJKvqCmHycH0IG7LEc1dFsVh-bkaRBFjPxu3Eyfh-HssJP/s320/OGPT7327%5B1%5D.JPG" width="320" /></a></div><br />.</li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif" style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif" style="color: #1b1e25;"><span style="font-size: 26px;"><br /></span></span></li><li style="box-sizing: border-box; list-style: square; margin-bottom: 5px;"><span face="Montserrat, sans-serif" style="color: #1b1e25;"><span style="font-size: 26px;">****</span></span></li><li style="box-sizing: border-box; color: #1b1e25; font-family: Montserrat, sans-serif; font-size: 26px; list-style: square; margin-bottom: 5px;"><br /></li><li class="lmt__translations_as_text__item" data-testid="translator-target-result-as-text-entry" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; 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--tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border-color: currentcolor; border-style: solid; border-width: 0px; box-sizing: border-box; color: #1b1e25; cursor: initial; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 26px; list-style-type: none; margin-left: -15px; margin-right: -40px; padding-left: 15px; padding-right: 40px; pointer-events: initial;"><button aria-description="Fai clic per applicare questa alternativa" class="lmt__translations_as_text__text_btn" lang="en-GB" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; appearance: button; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-color: initial; border-style: none; border-width: initial; color: black; cursor: pointer; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 20px; font-weight: 400; line-height: inherit; margin: 0px; outline: none; padding: 0px; pointer-events: initial; text-align: left;">Risotto Milanese style with ossobuco</button>- Ingredients and doses for 4 people _4 ossobuchi - 1/2 lt of mixed meat and vegetable broth - 100 gr of chopped celery, carrots and onion - 1/2 glass of white wine - 2 spoons of corn flour - 1 bunch of aromatic herbs - 100 gr of chopped tomato pulp - 1 untreated lemon - 1 bunch of parsley - a little butter - salt and grey pepper>> For the risotto : 300 gr of carnaroli rice - 1.2 lt of mixed meat and vegetable stock - 30 gr of ox marrow -2 teaspoon of saffron pistils -70 gr of butter -1/2 onion -1/2 glass of dry white wine - grated cheese - bay leaves - salt . METHOD-Prepare the stock by soaking the ingredients in cold water and bringing to the boil over a very gentle flame for at least 2 hours. Using a strainer, remove the foamy part of impurities that will form on the surface. Strain the stock and keep it on the heat. For the ossobuchi, flour the ossobuchi and brown them 3/4 minutes per side in a large frying pan with half a knob of butter. Remove from the heat and discard the browning fat from the pan, then return them to the heat adding the remaining butter, the chopped carrots, celery and onion and the fragrant bouquet. Deglaze with white wine, add the tomato conserve and half a glass of stock, season with salt and pepper. For the risotto, finely chop the onion and brown it in a pan with 20 g butter and the chopped marrow. Add the rice and a bay leaf and toast it, stirring with a wooden spoon. Deglaze with the white wine and let it evaporate over a high heat. Pour in the boiling stock a little at a time, stirring occasionally, and season with salt. After about 6 minutes add the saffron pistils softened in a little boiling stock and continue cooking the risotto. Once ready, let the risotto rest for a few minutes before stirring in the remaining butter and a generous sprinkling of grated cheese. To complete the dish, sprinkle the ossobuchi with grated lemon zest and parsley, cover with wet and wrung out baking paper, and leave to rest for a few minutes before serving with risotto alla Milanese.</li></ul><p>*****Consil du chefAdrianoMennillo _the rice should be cooked for a maximum of 13/14 minutes, never wet the rice with cold wine, pepper to taste .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMg0VX1wjXyYEcD_txZmWIgBP2mrdlpbclY9IB6jAFUxld4FseF-OezedgKnDP3iqP-HTfVgqrvcGLE0Yro0rOt57-BetCnkLiwy_svHhR5lAsyuDIkYl9Lh_kz8UmaQJ6gVw72hPYjS8dX4kt9BaSiQ4WgUr0jRku1EPUB3M0J-TIW8x9MWMQECFJu0Ej/s1144/IMG_E2883%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1006" data-original-width="1144" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMg0VX1wjXyYEcD_txZmWIgBP2mrdlpbclY9IB6jAFUxld4FseF-OezedgKnDP3iqP-HTfVgqrvcGLE0Yro0rOt57-BetCnkLiwy_svHhR5lAsyuDIkYl9Lh_kz8UmaQJ6gVw72hPYjS8dX4kt9BaSiQ4WgUr0jRku1EPUB3M0J-TIW8x9MWMQECFJu0Ej/s320/IMG_E2883%5B1%5D.JPG" width="320" /></a></div><br /> ***<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div><br /></div><div><br /></div><div> *******</div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><br /></div><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Alici fritte_ingredienti e dosi -<span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">1 kg di alici freschissime -</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">farina -</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">sale fino -</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">olio di semi di arachidi per friggere .FATE COSI ( Method )</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Pulire le alici eliminando le interiora, ma mantenendo la testa e la coda; sciacquarle , asciugarle bene e passarle nella farina.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Friggere le alici in abbondante olio bollente, finchè saranno dorate.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Scolarle su carta assorbente, salarle e servirle immediatamente.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9_G15nERzu8zupEnx5Y4lYHzfV4NsdCO_co0oTXjvundw7r56yclKfYe4bscxvXbMwMQ-z94tS2QV4_NPF0bLPZEkefYX_STspzwY97TAFNM4Ae5JYtQJtD5Q5MB6bqXqX0FhONG2DpAuU-9jl2jokQpFXYUAK1cB-Z_FcbM1sKkq_6Uv5KG9SfisnAw/s1610/IBGC3121%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1191" data-original-width="1610" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9_G15nERzu8zupEnx5Y4lYHzfV4NsdCO_co0oTXjvundw7r56yclKfYe4bscxvXbMwMQ-z94tS2QV4_NPF0bLPZEkefYX_STspzwY97TAFNM4Ae5JYtQJtD5Q5MB6bqXqX0FhONG2DpAuU-9jl2jokQpFXYUAK1cB-Z_FcbM1sKkq_6Uv5KG9SfisnAw/w400-h296/IBGC3121%5B1%5D.JPG" width="400" /></a></div><br /><div><br /></div><div>Alici marinate _ingredienti e dosi - 400/500 gr <span style="background-color: white; color: #333333; font-family: inherit; font-size: 13.524px; text-align: justify;">alici abbastanza grandi fresche e sode - </span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 13.524px; text-align: justify;">aceto - </span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 13.524px; text-align: justify;">aglio - </span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 13.524px; text-align: justify;">peperoncino </span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 13.524px; text-align: justify;">prezzemolo - </span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 13.524px; text-align: justify;">sale fino .FATE COSI (Method) </span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 13.524px; text-align: justify;">pulire bene e togliere la lisca alle alici , </span><span class="Apple-style-span" face="Verdana, Geneva, sans-serif" style="color: #333333; font-size: 13.524px; text-align: justify;">in una pirofila larga (a seconda della quantità di alici, fare al massimo due strati) fare il primo strato di alici e salare. il sale serve a non farle diventare molli.</span><span face="Verdana, Geneva, sans-serif" style="color: #333333; font-size: 13.524px; text-align: justify;">fare il secondo strato di alici di nuovo sale e coprire il tutto con aceto di vino bianco.</span><span face="Verdana, Geneva, sans-serif" style="color: #333333; font-size: 13.524px; text-align: justify;">lasciarle marinare per 12 ore...sono pronte quando diventano bianche...a seconda della grandezza delle alici cambia anche il tempo di marinatura...quindi se dopo 12 ore ancora non sono bianche lasciate ancora un po'.,</span><span class="Apple-style-span" face="Verdana, Geneva, sans-serif" style="color: #333333; font-size: 13.524px; text-align: justify;">a questo punto scolare le alici lasciandole gocciolare un po' se dopo la marinatura l'aceto è molto sporco vi consiglio di passare le alici velocemente in acqua ed asciugarle., </span><span class="Apple-style-span" face="Verdana, Geneva, sans-serif" style="color: #333333; font-size: 13.524px; text-align: justify;">metterle a strati in una pirofila e condire ogni strato con aglio peperoncino e prezzemolo sminuzzato.</span><span face="Verdana, Geneva, sans-serif" style="color: #333333; font-size: 13.524px; text-align: justify;">fare al massimo 3 strati (in questo caso mettete un po' di olio al primo strato) </span><span face="Verdana, Geneva, sans-serif" style="color: #333333; font-size: 13.524px; text-align: justify;">coprire con olio evo. servire dopo almeno 3/4 ore .</span></div><div><br /></div><div> ******* <div><br /></div><div>Oysters with citron and cognac _ingredients and doses : 24 oysters , 1 citron , ice, 1 glass of cognac, sprig of parsley, lettuce leaf, extra virgin olive oil , salt, white pepper_ METHOD ( fate cosi )- Mix in a bowl a little oil with the cognac , the citron juice , pinch of salt and pepper .Open the oysters , detach the shellfish from the shells , clean from any scraps and flakes of the cusco . , place the oysters back inside the concave part of their shells and arrange them on a tray on which you will have spread a bed of crushed ice and a few lettuce leaves ( dried ) Dress the mullosks with the citron emulsion and lay a leaf of parsley on each oyster, garnishing with spiral-cut citron peels and carrot rosettes to taste .( see my photos )<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ_kW1u1btGqp-8xOeEqhZdXVgBaH6EvT_stg3gl48uslarSiRfgMRqrVi_aMn3jEfJYoaElM826XQISPyzWr5k4v9vGnmp_pDR8AuWX-nz9764XOyrd6f7opScRqO22gOGJoRGq9kAsV/s1715/DYSK4724%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1715" data-original-width="926" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ_kW1u1btGqp-8xOeEqhZdXVgBaH6EvT_stg3gl48uslarSiRfgMRqrVi_aMn3jEfJYoaElM826XQISPyzWr5k4v9vGnmp_pDR8AuWX-nz9764XOyrd6f7opScRqO22gOGJoRGq9kAsV/w216-h400/DYSK4724%255B1%255D.JPG" width="216" /></a>. </div><div><br /></div><div> </div><div><br /></div><div> ++++</div><div>Udon soup_ingredienti e dosi per 2 persone _ <span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">400 gr Udon noodles - </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">250 gr ground pork -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">1 small onion, chopped -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">2 tbs fish sauce -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">3 tbs '</span><a href="http://cookinggallery.blogspot.com/2011/02/szechuan-noodles-with-wontons-and.html" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #555555; font-family: "Open Sans", sans-serif; font-size: 15px; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; text-rendering: optimizelegibility;">Fried pork with chili in oil</a><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">' -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">2 tbs oyster sauce -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Dashi powder to taste -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Pepper to taste -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">800 ml water -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Chopped green onions - </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Topping suggestions: store-bought meatballs, fish balls, shiu mai,</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;"> </span><span face=""Open Sans", sans-serif" style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #666666; font-size: 15px; font-style: italic; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">chikuwa</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;"> </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">(fish cake), shrimps,</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;"> </span><span face=""Open Sans", sans-serif" style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #666666; font-size: 15px; font-style: italic; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">you tiao</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;"> </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">(Chinese bread stick), boiled egg, mushrooms and sugar snap peas.FATE COSI (Method) .</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Heat 1 tbs oil in a wok.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Toss in the ground pork and chopped onion and stir fry until slightly brown.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Add fish sauce, 'fried pork with chili in oil', oyster sauce and pepper.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Simmer the meat sauce, stirring occasionally until cooked through.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Add 800 ml water and dashi powder to taste.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Add udon noodles and the toppings (except the</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;"> </span><span face=""Open Sans", sans-serif" style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #666666; font-size: 15px; font-style: italic; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">you tiao</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">) and cook for a few minutes.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">Garnish with green onions and</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;"> </span><span face=""Open Sans", sans-serif" style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #666666; font-size: 15px; font-style: italic; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">you tiao</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;"> </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #666666; font-size: 15px;">slices.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqMgrFUkCJ7MufQfmLp-5UWZtEq1ccp-APWeFzRxyOc3ejT8NRnLnXY_YPVLucUweqL9P4Dv1Cf5bnln6W1BJ1EJQj15zjPiJ0e15W0uxgyI3AhhWQJBZZ58FM-aBlEYzMLkAUPNYjYbDOH21YF29_tZHOkWAdFtb1oM3rbd0MdYArOkEN-0TjXmp6ZjP/s1306/DFMS3422.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="1306" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqMgrFUkCJ7MufQfmLp-5UWZtEq1ccp-APWeFzRxyOc3ejT8NRnLnXY_YPVLucUweqL9P4Dv1Cf5bnln6W1BJ1EJQj15zjPiJ0e15W0uxgyI3AhhWQJBZZ58FM-aBlEYzMLkAUPNYjYbDOH21YF29_tZHOkWAdFtb1oM3rbd0MdYArOkEN-0TjXmp6ZjP/s320/DFMS3422.JPG" width="320" /></a></div><br /><br /></span></div><div><br /></div><div><br /></div><div>+++</div><div><br /></div><div>Seafood Paella ( only fish ) - ingredients and doses: 60 gr white onion - little sweet paprika- 50 gr tomato sauce -4 tbsp extra virgin olive oil - fresh parsley - garlic powder - white pepper - 2 sachets saffron -1 already cooked bell pepper - salt - 8 shrimp -4 prawns -50 gr squid rings - 100 gr clams - 100 gr mussels - 50 gr peas -50/60 gr reen beans ( to taste )- 1/2 kg rice, Roma or Carnaroli. METHOD- Start with the sautéing: pour the oil into a large nonstick skillet (preferably in the paella, the pan with two handles from which the dish gets its name), let the onion caramelize for a few minutes. Add the mussels, clams, a pinch of white pepper and garlic powder to taste. Continue to sauté over medium heat, add the shrimps, prawns, squid rings, and after a couple of minutes the peas and green beans. Add the tomato sauce, a teaspoon of sweet paprika and saffron to give the typical yellow color to the paella rice. Pour in the rice and toast it with all the seasoning, without it sticking to the bottom of the pan. Add the water, which should be the equivalent of 1 kilogram and a quarter to a pound of rice. The rice should boil and should never be stirred. In the last two minutes, add the sliced cooked bell bell pepper and lower the heat to allow the rice to better absorb the water. Allow the paella to rest for three minutes and serve.</div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64k2vhy6jWtpbA_hJ3a_FnKN0j5sbUb0VCp7gknUHCAT7uO4cR9PTyGBx1-OsVWv6jl4Vvqw7S1Wl446zcfbDfoiEgoMrYoG-YtQ7owNRwxQS6wa03ZMoP-ovftsKvxfoOZVILXG7vU9y/s1600/IMG_0993.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64k2vhy6jWtpbA_hJ3a_FnKN0j5sbUb0VCp7gknUHCAT7uO4cR9PTyGBx1-OsVWv6jl4Vvqw7S1Wl446zcfbDfoiEgoMrYoG-YtQ7owNRwxQS6wa03ZMoP-ovftsKvxfoOZVILXG7vU9y/s400/IMG_0993.JPG" width="400" /></a></div><div><br /><p></p><p><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;"> ++++</span></span></p><p><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;"><br /></span></span></p><p><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;">Stuffed tomatoes à la Greca ( Greece ) Ingredients and servings -6 large tomatoes -12 tablespoons '3 continents' rice (i.e. mix of basmati rice, French red rice, Canadian wild rice -( or to taste ) 120 gr feta cheese -1 handful of black olives - oregano to taste -chives to taste -salt -METHOD- Remove the cap and empty the tomatoes, turn them upside down and place them in the fridge overnight. In a blender put the pulp of the tomatoes, the olives and spices, salt and blend. Transfer to a bowl, add the rice and refrigerate overnight. Fill the tomatoes, add the diced feta and bake in a preheated oven at 180° for about 1 hour so that the tomatoes wrinkle. Serve hot. Also excellent cold the next day.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7FKovVNiXd_g_AzosVH_YVjj5Un_so0Bg_PmpEkMccscwUkXNT9VNJlt298IDSVfZUW2QzSvaf8jJjqmRvk3IldJRhxUPya3ih3Q18YRxv9nybyCHs_3QFBpRxIKi78LmOiZY_8yV5r_UQFgzThv1cO8A4mDYWBbGJbt1GKR5acBXO_GwK9xHyjAetry/s1711/IMG_E2959%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1711" data-original-width="1277" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7FKovVNiXd_g_AzosVH_YVjj5Un_so0Bg_PmpEkMccscwUkXNT9VNJlt298IDSVfZUW2QzSvaf8jJjqmRvk3IldJRhxUPya3ih3Q18YRxv9nybyCHs_3QFBpRxIKi78LmOiZY_8yV5r_UQFgzThv1cO8A4mDYWBbGJbt1GKR5acBXO_GwK9xHyjAetry/s320/IMG_E2959%5B1%5D.JPG" width="239" /></a></span></span></div><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;"><br /><br /></span></span><p></p><p><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;"><br /></span></span></p><p><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;"> +++++</span></span></p><p><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"> Spaghetti alla matriciana _ingredients and servings for 4 people : 420 gr spaghetti - 400 ml peeled tomatoes 150 gr Guanciale di Amatrice -70 gr grated Pecorino cheese -1 tablespoon extra-virgin olive oil -Fresh chili pepper to taste. -White wine -Salt .METHOD-Put the water for the pasta to boil and in the meantime prepare the sauce. In a frying pan, put the oil, a pinch of chili pepper, and the guanciale cut into strips and sauté over a low flame for 7 to 8 minutes, until the fat has become transparent. Stir often, taking care that the guanciale does not burn. When the fat has melted, deglaze with white wine kept at room temperature, raise the flame and let it evaporate. At this point transfer the strips of guanciale to a plate and keep them aside, making sure that the cooking juices remain all in the pan, into which you will pour the tomato puree or peeled tomatoes, in this case fraying them with your hands. Adjust the salt and let it cook on low heat for about 10 minutes. As soon as the water comes to a boil, salt and cook the spaghetti al dente. Remove the chili from the sauce, return the guanciale strips to the pan and stir to combine. As soon as the spaghetti is cooked, drain it and add it directly to the pan with the sauce, toss the pasta very quickly to blend well with the sauce. Turn off the heat sprinkle with grated Pecorino cheese, mix again and serve immediately.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUuqi7LpI9_MEjIiUZXLYSS7Fbp1Zuwuzf-S8dVvAFao3OgRQwMvzFD4eHpDT3mo7CdiSCTb5ZJlshfRLoasyjV7px0rFHqexiAeQp6Pj32s90CpjVBUAOKmwm73OuwhUjQRJlb3agPf_bkJWzrmqx5JDUnGQBesdMM5Q7jSClRJzVI31kg8SYN-iiRLF/s1574/VKSC7371%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1457" data-original-width="1574" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUuqi7LpI9_MEjIiUZXLYSS7Fbp1Zuwuzf-S8dVvAFao3OgRQwMvzFD4eHpDT3mo7CdiSCTb5ZJlshfRLoasyjV7px0rFHqexiAeQp6Pj32s90CpjVBUAOKmwm73OuwhUjQRJlb3agPf_bkJWzrmqx5JDUnGQBesdMM5Q7jSClRJzVI31kg8SYN-iiRLF/s320/VKSC7371%5B1%5D.JPG" width="320" /></a></span></div><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /> </span><p></p><p><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"> </span></p><p><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></p><p> ****</p><p> Poblano relleno wit Quinoa - ingredienti e dosi per 4 persone _<span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">4 poblano chiles, roasted and peeled - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 T vegetable oil - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">1 small onion, chopped - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 serrano chiles, chopped - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 Mexican chorizos, sautéed separately and drained of fat (optional) - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">½ c. cooked or thawed corn kernels - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 tomatoes, seeded and chopped - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">¾ c. cooked quinoa - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Salt and pepper to taste - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 T toasted shelled pumpkin seeds (</span><em style="box-sizing: border-box; color: #454545; font-family: source-sans-pro, sans-serif; font-size: 16px; font-weight: inherit; position: static;">pepitas</em><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">) - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">2 T chopped green onions - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">¾ c. Chihuahua or manchego cheese, shredded - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">1 c. tomato sauce - </span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">½ c. water or stock .METHOD-</span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Preheat oven to 350°F. Make a vertical slice along one side of each chile, and carefully remove the seeds. Set aside.</span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;"> In a large skillet, heat the oil, add the onion, and sauté until transparent. Add the serrano chiles, the chorizo if using, corn and tomatoes. Cook, stirring, until the juice released from the tomatoes has evaporated.</span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Add the quinoa, salt and pepper to taste, stirring to combine all, and heat through. Remove from burner and stir in the pepitas, chopped green onions, and ½ cup of the cheese.</span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Carefully fill the chiles with the quinoa mixture and place them in a baking dish. Mix the tomato sauce with water, and pour the liquid around the chiles.</span><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">Bake for 15 minutes. Remove from oven and sprinkle remaining ¼ cup of shredded cheese over all. Return to the oven and bake for another 10 minutes. Serve hot.</span></p><p><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;">*****Consil du chefAdrianoMennillo # For the fresh red chile sauce : I used 175 gr of quinoa , the peppers after roasted , should be stripped of the seeds and skin , then 2 cloves of garlic , 1/2 teaspoon salt and 1/2 teaspoon dried oregano , 500 ml water .</span></p><div class="separator" style="clear: both; text-align: center;"><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tEUkaXoXzq6qZd-T5MYv4GBuXKxFb7jwKixbOAaV1KNEvh51kBqR9Rujz7LSwKi2lfEuuagrWESi90z_MLKmqd2ai8ZeFZaehAI06MydhvAAgBMaLu3imtJKH6z7mZdaYOhMYhZy6DKkm3uQDpNuKVc2BACijwwZstkMPp-dbCQ4usKApxUmA1Dh-fBV/s1752/IMG_E2909%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1752" data-original-width="1004" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tEUkaXoXzq6qZd-T5MYv4GBuXKxFb7jwKixbOAaV1KNEvh51kBqR9Rujz7LSwKi2lfEuuagrWESi90z_MLKmqd2ai8ZeFZaehAI06MydhvAAgBMaLu3imtJKH6z7mZdaYOhMYhZy6DKkm3uQDpNuKVc2BACijwwZstkMPp-dbCQ4usKApxUmA1Dh-fBV/s320/IMG_E2909%5B1%5D.JPG" width="183" /></a></span></div><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;"><br /><br /></span><p></p><p><span face="source-sans-pro, sans-serif" style="background-color: white; color: #454545; font-size: 16px;"><br /></span></p><p>****</p><p>Rice alla trevigiana # Ingredients and servings for 2/3 people -300 gr Carnaroli rice -1 shallot -400 gr Treviso radicchio -1 glass of red wine (or dry white wine, not cold) -2 litres of vegetable stock -80 gr butter -grated parmesan cheese -salt and pepper to taste -Evo oil. Method ( FATE COSI ).Pour a little extra virgin olive oil into a frying pan, add the shallot and let it brown gently, add the radicchio, stir and let it wilt. Add the rice, let it toast for a couple of minutes and deglaze with the glass of red wine. As soon as the wine has completely evaporated, add the stock, continuing to add it as it is absorbed. When the rice is cooked (minimum 13/14 minutes), turn off the heat and stir in the butter and grated cheese, if you wish you can add a grinding of pepper.</p><p>**** consil du chefAdrianoMennillo: the butter is added off the heat, i.e. move the pan off the heat and stir until the butter melts.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQexiQgOVIpd6XvcsALyMOFtToLiWYRja48iTk3CiDvngrjUScViyqkMBBO70wB2eLQ1nobtZjgPWRGSC4QAPeCAeVEytkEPdI4_yDwVXhfZQJYcNGZhhJlVWAuhXYpiQRu_s2mY4J_P8hQErtNPnWQG-h-ptGXn5KhPIuWyoiLrIvbYqKtsMjJVimn2ce/s1200/EKYU2899.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1126" data-original-width="1200" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQexiQgOVIpd6XvcsALyMOFtToLiWYRja48iTk3CiDvngrjUScViyqkMBBO70wB2eLQ1nobtZjgPWRGSC4QAPeCAeVEytkEPdI4_yDwVXhfZQJYcNGZhhJlVWAuhXYpiQRu_s2mY4J_P8hQErtNPnWQG-h-ptGXn5KhPIuWyoiLrIvbYqKtsMjJVimn2ce/s320/EKYU2899.JPG" width="320" /></a></div><br /><p>Risotto alla trevigiana _ingredienti e dosi - <span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">300 gr riso carnaroli -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">100 gr gorgonzola -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">200 gr radicchio di Treviso -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">50 ml panna fresca ( a piacere ) -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">100 gr burro </span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">1 bicchiere di vino rosso -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">1 cipolla rossa ( scalogno ) -</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">sale, olio evo, pepe nero -METHOD-</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">Aprite e sgranate il melograno, tenendo da parte i chicchi.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">Lavate il radicchio, asciugatelo e tagliatelo a pezzettini, tenendo da parte le punte più fresche e belle che serviranno per decorare.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">In un pentolino a fiamma bassissima sciogliete il gorgonzola con la panna ottenendo una salsa densa e tenetela da parte.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">In una padella soffriggete con un filo d’olio la cipolla tritata finemente, dopo un paio di minuti aggiungete il radicchio e salate, continuate la cottura finché la parte liquida sarà ristretta. a questo punto frullate il tutto e tenete da parte.</span><span face=""Open Sans", sans-serif" style="background-color: white; color: #111111; font-size: 13px;">In un altra pentola tostate il riso a secco per qualche minuto, versate il vino e lasciate sfumare, mescolate continuamente con il mestolo di legno e iniziate a versare il brodo caldo fino a che il riso lo richiede. verso metà cottura versate il radicchio frullato. a cottura ultimata (ci vorranno circa dai 13 ai 14 minuti) spegnete il fuoco, regolate di sale, pepe e aggiungete il burro per mantecarlo.</span></p><p>*****Consil du chefAdrianoMennillo : see my photo for serving use the first leaves of the radicchio.</p><p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_SO1zbXZfeKZ4-UAIBaC9yftEIUGxbJrH61xJpAiCYtKI_G4Rq23zygTYryT6pOB9_0LnmIytp5sGHYAcHQHVPqxqZUnJDQRxEnGL9es4Mn-UypPHaz36YwHA5F0aZuyl8M7p-seknDrVkP5ADkpSDQ6v1_4YRVAKrwd5SYWYcTElZFA-BPSWTfK-wdj/s1423/IMG_E1118.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1423" data-original-width="1035" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_SO1zbXZfeKZ4-UAIBaC9yftEIUGxbJrH61xJpAiCYtKI_G4Rq23zygTYryT6pOB9_0LnmIytp5sGHYAcHQHVPqxqZUnJDQRxEnGL9es4Mn-UypPHaz36YwHA5F0aZuyl8M7p-seknDrVkP5ADkpSDQ6v1_4YRVAKrwd5SYWYcTElZFA-BPSWTfK-wdj/s320/IMG_E1118.JPG" width="233" /></a></div> ******<div><br /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5f5b5b; font-family: Prompt, sans-serif; font-size: 16px; margin-bottom: 0.9rem; margin-top: 0px; overflow-wrap: break-word;">Shortcrust pastry ( Pasta frolla )-ingredients and doses -1000 gr 0 biscuit flour (alternatively 900 gr 00 ) flour and 100 gr potato starch) -500 gr soft butter - 300 gr icing sugar (250 gr if using honey) -200 gr whole eggs (or 150 gr eggs and 50 g acacia honey if we want a soft pastry) -6 gr salt - 20 gr lemon juice - 6 gr instant yeast (if using plain flour) - grated zest of two lemons - 1 teaspoon of natural vanilla extract, or the seeds of 2 sticks . >> Kneading machine: Sift the flour with the starch and baking powder into the bowl, whisk with the paddle attachment and at vel. 1.5 pour in the lemon juice. Add the butter cut into small pieces, cold but malleable. We start at low speed and slowly turn to 2 until we obtain a sandy mixture. We add the sugar and turn a little to mix it, forming a crater in the centre. Beat the eggs with the salt until dissolved (and possibly the honey), pour into the centre of the crater and turn to low speed. In a few turns the shortcrust pastry will be ready, so all that remains is to give it a very short kneading by hand to compact it and shape it into a cylinder, which we cut into slices to use, after resting in the fridge, or even to freeze. >> BY HAND >. >We sift flour, starch and baking powder onto the pastry board, mix in the cold butter in small pieces and, using a spatula or a long-bladed knife, knead as if for a beat, until a fine crumb is obtained. We form a fountain, pour the beaten eggs in the centre with the salt, mix as much as we can with a fork, then spatula the dough onto the surface, quickly, until all the flour is incorporated.Finally, we compact with the same spatula or quickly with our hands.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLm-3PnoubxDzqC2Eh6O8zi1PPdy41S2Vh1xfSh_W3OipGLBG8kCh7VmkOocSiJboSdiQYto9-isFfg0jBFHzpBHNSW-ltwGZcEfdGeuZrmHNKxsHLuAkzGPI9GBmZ9qDM8MKL3Ay2RDNn2J67L8VcQD2VPOwoCmVHMB2Xk9LzfTDw1KpT6bmYdIrsw/s1800/IMG_E0338%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1546" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLm-3PnoubxDzqC2Eh6O8zi1PPdy41S2Vh1xfSh_W3OipGLBG8kCh7VmkOocSiJboSdiQYto9-isFfg0jBFHzpBHNSW-ltwGZcEfdGeuZrmHNKxsHLuAkzGPI9GBmZ9qDM8MKL3Ay2RDNn2J67L8VcQD2VPOwoCmVHMB2Xk9LzfTDw1KpT6bmYdIrsw/s320/IMG_E0338%5B1%5D.JPG" width="275" /></a></div><div><br /></div><br /><br /> *********<br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/1lyu1KKwC74" width="320" youtube-src-id="1lyu1KKwC74"></iframe></div><br /><p><br /></p><p> ......</p><p>Moussaka chefAdrianoMennillo - ingredients and servings for 6/8 people. Wash 700/800 gr of aubergines and cut them into 5/6 mm rounds, then put them in a colander and gradually add a little fine salt, leaving them for 60/70 minutes to drain, then rinse and dry them, Separately, clean and thinly slice 200 gr white onions and cook them in a little olive oil for 10/15 minutes on a low heat, meanwhile fry the aubergines (arachis oil, without the flour) and drain them on absorbent paper, then set them aside, In the meantime cook 600 gr of lamb meat (you can use either beef or veal) minced not too fine, then add this meat together with the onions you cooked before and continue cooking over low heat for 15/20 minutes, adding a little cinnamon powder, 1 glass of dry white wine, adjust the salt and once cooked, let it cool and add 100 gr of grated cheese (to taste). Separately, make the béchamel sauce with 40/50 gr of butter and flour and 6/7 dl of milk (nowadays in 2015 you can find the béchamel ready-made) and finally assemble this dish; Butter an oven dish and sprinkle it with breadcrumbs, then the first layer add the aubergines, then the meat, then another layer, then another, until you finish the aubergines and the meat, at the end on the last layer add the béchamel sauce and bake at 180 degrees for 40/50 minutes.</p><p> ***** conseil du chefAdrianoMennillo_ the original recipe is to use mutton meat, in addition to aubergines you can also use courgettes, I also cook it with a layer of potatoes cut into filangèe (slices) or boiled (see my photo 2015) this recipe has a thousand versions such as to use tomato sauce, I did not use tomato in this recipe !!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUHx6uOxWxmU5UJWjiYvmCWqZcd-NmeDM4upcRFUq0boZNldBOn1-5OTva931Avg0XsKNEhIzATdoYYGS4eqacRzooit-Z7bgCLCnTqR81CcKnm5ViBYieXj2eH0jW_iQtn1MhiDO3UCP/s1600/zivido.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;">photo by adrianomennillo / Moussaka all'Adriano <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUHx6uOxWxmU5UJWjiYvmCWqZcd-NmeDM4upcRFUq0boZNldBOn1-5OTva931Avg0XsKNEhIzATdoYYGS4eqacRzooit-Z7bgCLCnTqR81CcKnm5ViBYieXj2eH0jW_iQtn1MhiDO3UCP/s1600/zivido.jpg" width="400" /></a></p><p><br /></p><p> </p><p><br /></p><p>Baked aubergine parmigiana_Ingredients and doses :- 2 round aubergines or 4 long aubergines- 1 bottle of tomato puree - basil to taste - 1 scamorza cheese - parmesan cheese - 1 clove of garlic - salt & oil - peanut oil for frying or olive oil for cooking .METHOD - Cut the aubergines into not too thick slices (about 5 mm) and place them in a colander with coarse salt. Place a weight (e.g. a pan) on them to dry them out. Leave them like this for at least an hour. The sooner you do this the better, my grandmother used to let them dry in the sun for hours on end! This is the secret to prevent them from releasing water during cooking! Let's prepare the sauce: in a pot put a clove of garlic, oil and a bottle of tomato . If you don't want too strong a sauce, remove the garlic when the sauce starts to boil. Cut the scamorza cheese into small cubes. Now it is time to form the parmigiana: grease a baking tin, I recommend an aluminium tin, place a layer of tomato, aubergine, tomato, scamorza cheese and continue like this until you have finished the aubergines. Finally finish with tomato and parmesan cheese. Bake at 200º for about 20 minutes, until a crust forms. Eaten hot or cold it is always good. I recommend letting it rest a little before serving.FRITED PARMIGIANA >> Cut the aubergines into slices not too thick (about 5 mm) and place them in a colander with coarse salt. Place a weight (e.g. a saucepan) on them to dry them out. Leave them like this for at least an hour. The sooner you do this the better; this is the secret to preventing the aubergines from releasing water during cooking! While the aubergines are drying out, fry the garlic in EVO oil in a saucepan, then add the tomato puree and, when cooked, the basil. If you do not want too strong a sauce, remove the garlic when the sauce starts to boil. When the aubergines are nice and dry, start frying them: heat the peanut oil in a frying pan... ready, go. Put the fried slices on a plate with scottex to remove the excess oil. Now it's time to form the parmigiana: grease a baking tin, I recommend an aluminium tin, place a layer of tomato, aubergine, tomato, scamorza cheese and go on like this until you have finished the aubergines. Finish with a layer of tomato and parmesan cheese. Bake at 200º for about 20 minutes, until a crust forms. Eaten hot or cold it is always good. But I recommend letting it rest a bit before putting it on the table.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYwKPZxnapLvBoZuJ00UT9TPv5PXdAQW62jIfLmQt7m8Z5jXwNEUz_BZo04PmSMB5YAyXkA4zjO2GcxMyhIyJajoYwySTzYiuAOZ3FUx-eFV5dx9vLbT8f7F--aiOqI0iJLFErnzpWoTIV07FlQ0KTF6UP5275xoPY34oIzEbcWwDBqlgeLM0InEsuqyO/s2048/GABV3655%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYwKPZxnapLvBoZuJ00UT9TPv5PXdAQW62jIfLmQt7m8Z5jXwNEUz_BZo04PmSMB5YAyXkA4zjO2GcxMyhIyJajoYwySTzYiuAOZ3FUx-eFV5dx9vLbT8f7F--aiOqI0iJLFErnzpWoTIV07FlQ0KTF6UP5275xoPY34oIzEbcWwDBqlgeLM0InEsuqyO/s320/GABV3655%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QWT09-whS1F8BeNgSDiuiLAlKdvMsINq7o7j027aWk_DchSYKCRwnT3fqQOhqvHXHwAU53eQxfcH9u0PgC3S7FhsFfG17hPrLxOQxffaUhK-Ny3nSCosE8wGVqkTtONP9Y_rBBmdRj1j0uXMzKGumQmUrrpb9rGuht8KXXTtPVBMOQ5pp8EpHREbsFnY/s1460/QQOJ6071%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1115" data-original-width="1460" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QWT09-whS1F8BeNgSDiuiLAlKdvMsINq7o7j027aWk_DchSYKCRwnT3fqQOhqvHXHwAU53eQxfcH9u0PgC3S7FhsFfG17hPrLxOQxffaUhK-Ny3nSCosE8wGVqkTtONP9Y_rBBmdRj1j0uXMzKGumQmUrrpb9rGuht8KXXTtPVBMOQ5pp8EpHREbsFnY/s320/QQOJ6071%5B1%5D.JPG" width="320" /></a></div><br /><p><br /></p><p>Parmigiana di melanzane al forno_ingredienti e dosi :<span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">– 2 melanzane tonde o 4 melanzane lunghe</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">– 1 bottiglia di passata di pomodoro </span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">– basilico q.b. </span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">– 1 scamorza </span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">–formaggio parmigiano</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">– 1 spicchio d’aglio </span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">– sale & olio </span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">– olio d’arachidi per la frittura o olio d’oliva per la cottura .METHOD-</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Tagliate le melanzane a fette non troppo spesse (circa 5 mm) e mettetele in uno scolapasta con del sale grosso. Appoggiate sopra di esse un peso (una pentola ad esempio) per fare sì che si asciughino. Lasciatele così per minimo un’ora. Prima fate questa operazione meglio è, mia nonna le lasciava asciugare al sole per ore e ore! Questo è il segreto per evitare che rilascino acqua in cottura!</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Prepariamo il sugo: in una pentola mettete uno spicchio d’aglio, olio e una bottiglia di pomodoro . Se non volete un sugo troppo forte, quando la salsa inizia a bollire togliete l’aglio. </span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Tagliate la scamorza a cubetti.</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">È giunto il momento di formare la parmigiana: ungete una teglia, vi consiglio una teglia di alluminio, ponete uno strato di pomodoro, melanzane, pomodoro, scamorza e avanti così finché non avrete finito le melanzane.</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">In ultimo finite con pomodoro e parmigiano.</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Infornate a 200º per circa 20 minuti, finché non si forma la crosticina.</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Mangiata calda o fredda è sempre buona. ,consiglio di lasciarla riposare un po’ prima di metterla a tavola.</span></p><p><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">PARMIGIANA FRITTA >> </span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Tagliate le melanzane a fette non troppo spesse (circa 5 mm) e mettetele in uno scolapasta con del sale grosso. Appoggiate sopra di esse un peso (una pentola ad esempio) per fare sì che si asciughino. Lasciatele così per minimo un’ora. Prima fate questa operazione meglio è ; Questo è il segreto per evitare che rilascino acqua in cottura!</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Mentre le melanzane si asciugano, soffriggete in una pentola l’aglio con l’olio EVO, aggiungete poi la passata di pomodoro e, a fine cottura, il basilico. Se non volete un sugo troppo forte, quando la salsa inizia a bollire togliete l’aglio. </span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Quando le melanzane saranno belle asciutte iniziamo a friggerle: riscaldate l’olio di arachidi in una padella… pronti, partenza .</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Mettete le fette fritte in un piatto con scottex per togliere l’olio in eccesso.</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">È giunto il momento di formare la parmigiana: ungete una teglia, vi consiglio una teglia di alluminio, ponete uno strato di pomodoro, melanzane, pomodoro, scamorza e avanti così finché non avrete finito le melanzane. Finite con uno strato di pomodoro e parmigiano.</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Infornate a 200º per circa 20 minuti, finché non si forma la crosticina.</span><span style="background-color: white; color: #404040; font-family: Alegreya, serif; font-size: 17px;">Mangiata calda o fredda è sempre buona. Ma io consiglio di lasciarla riposare un po’ prima di metterla a tavola.</span></p><div style="background-color: white; box-sizing: inherit; color: #404040; font-family: Alegreya, serif; font-size: 17px;"><br /></div><p><br /></p><p>***** </p><p><br /></p><p><br style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;" /><i style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Pierogi ( my way ) # ingredienti e dosi per 26/30 pezzi .sauerkraut filling :</i><b style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">1/4 lb peppered bacon, diced - </b><b style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">1/2 large yellow onion, chopped -</b><b style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">1/2 lb mushrooms, chopped -</b><b style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">2 cups sauerkraut -</b><b style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">salt and pepper - </b><b style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">3 tbsp sour cream .</b><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Place the bacon into a large skillet and fry until it's </span><i style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">almost</i><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;"> crispy. Remove most of the rendered fat in the skillet, leaving a teaspoonful or two behind. Add the onion and mushrooms.</span><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Lower the heat and stir the onions and mushrooms into the bacon. Cook, stirring from time to time until the mixture is dry; about 10-12 minutes.</span><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Add the sauerkraut and cook until it has heated through and the mixture is dry again.</span><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Cool the filling. Check and adjust the seasoning with salt and pepper if needed. Stir in the sour cream until it's well combined.</span><br style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;" /><i style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;"><b>D</b>ough .</i><b style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">2 1/4cups unbleached flour - 1/2 tsp salt - 1 large egg<br />1/2 cup sour cream - </b><b style="color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">2 tbsp melted butter, cooled (optional)-</b><b style="color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">2/5 tbsp water .METHOD-</b><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Place the flour, egg, salt, sour cream and butter (if using) into the bowl of a food processor fitted with a dough blade. Pulse a few times. If the dough doesn't form into a ball and pull away from the sides, then add a tablespoon of water at a time until it does. You want a soft, slightly sticky dough.</span><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Process the dough for a few seconds, then place it into a buttered bowl and cover with a damp kitchen towel for at least 20 minutes.>></span><i style="color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">To assemble >> </i><b style="color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">butter ,</b><b style="color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">cracked pepper ,</b><b style="color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">sour cream .</b><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Grab a third of the dough at a time and roll it out on a lightly floured surface until it's about 1/6 of an inch thick. Cut out as many three inch circles as you can. </span><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">I use a glass for this, depending on the size of your cutting tool, feel free to make your pierogi slightly larger or smaller if you wish.</span><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Place as much filling as you can into the middle of each circle without letting any of it touch the edges (otherwise you won't get a good seal and the dumplings might open as you boil them). </span><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Fold the edges together to form crescents, dust them lightly with flour and continue to work until you have used all of the filling and dough.</span><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Bring a large pot of salted water to a boil. Drop in the pierogi, taking care not to crowd them too much (you might have to cook them in batches). Reduce the heat slightly so the water simmers and cook them until they rise to the surface; about 3/5 minutes.</span><span style="background-color: white; color: #454545; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 16.5px;">Toss the pierogi in a small amount of butter, dust with freshly cracked pepper and serve with sour cream.</span></p><p><br /></p><p><br /></p><p style="margin-bottom: 0cm;"> *****</p><p style="margin-bottom: 0cm;">Rose del Deserto_ingredienti e dosi - <span face="Poppins, sans-serif" style="background-color: white; caret-color: rgb(104, 104, 104); color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">2 uova - </span><span face="Poppins, sans-serif" style="background-color: white; caret-color: rgb(104, 104, 104); color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">200 gr di farina </span><span face="Poppins, sans-serif" style="background-color: white; caret-color: rgb(104, 104, 104); color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">50 gr di fecola di patate -</span></p><div class="separator" style="background-color: white; clear: both; text-align: center;"><div style="margin-bottom: 0cm;"><div style="margin: 0px;"><div style="margin-bottom: 0cm;"><div style="caret-color: rgb(104, 104, 104); color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px; margin-bottom: 0cm;">1/2 bustina di lievito per dolci - 180 gr di burro morbido - 120 gr di zucchero</div><div style="caret-color: rgb(104, 104, 104); color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px; margin-bottom: 0cm;">100 gr di gocce di cioccolato o uvetta - 150 gr circa di Corn Flakes - zucchero a velo (facoltativo).FATE COSI > Se optate per l'aggiunta di uvetta ricordate di ammollarla per una decina di minuti in acqua tiepida. Poi strizzatela prima di aggiungerla agli altri ingredienti.Lavorate il burro con lo zucchero fino ad ottenere un composto spumoso. Aggiungete quindi un uovo alla volta, mescolando bene dopo ogni aggiunta affinché sia perfettamente incorporato. Unite la farina, la fecola e infine il lievito. Mescolate bene poi incorporate le gocce di cioccolato o l'uvetta precedentemente ammollata e ben strizzata.Non appena il composto sarà omogeneo ponetelo in frigorifero e lasciate riposare per almeno 30 minuti.Trascorso il periodo di riposo riprendete l'impasto e, aiutandovi con un cucchiaino formate delle palline di circa 2-3 cm di diametro. Schiacciatele leggermente e passatele nei cornflakes in modo che siano interamente ricoperte. Disponete man mano i biscotti, distanziandoli bene, su una teglia foderata con carta forno.Fate cuocere in forno statico preriscaldato a 180°C per circa 15 minuti.Lasciate raffreddare prima di gustare. A piacere potete arricchire con una spolverata di zucchero a velo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuxx0E96ktDd6BAXHnpIdtaLbeXjK5NyMbTCIL5WhZ3AesJdiZ6SBcYpqju8n3Gqeaa9mZCVgkPrQ2DuGjAoqQ2XwSQsXjkq1n5cCsboPGiKyGiHYAId7p0IP9jtlQSjYSIc7qhSRJtz8dWAMqjXz8iJn9F3L-cTQN9DIIkz58J8mEdwvqqKzx0mSbIX-/s1568/BWUR4973%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1568" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuxx0E96ktDd6BAXHnpIdtaLbeXjK5NyMbTCIL5WhZ3AesJdiZ6SBcYpqju8n3Gqeaa9mZCVgkPrQ2DuGjAoqQ2XwSQsXjkq1n5cCsboPGiKyGiHYAId7p0IP9jtlQSjYSIc7qhSRJtz8dWAMqjXz8iJn9F3L-cTQN9DIIkz58J8mEdwvqqKzx0mSbIX-/s320/BWUR4973%5B1%5D.JPG" width="320" /></a></div><br />******* consil du chefAdrianomennillo - oppure usa la ricetta ( look my photos) </div><div style="caret-color: rgb(104, 104, 104); color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px; margin-bottom: 0cm;">******</div><div style="caret-color: rgb(104, 104, 104); color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px; margin-bottom: 0cm;"><br /></div><div style="margin-bottom: 0cm;"><span face="Poppins, sans-serif" style="color: #686868;"><span style="caret-color: rgb(104, 104, 104); font-size: 15.4px; letter-spacing: 1px;">Desert Roses_Ingredients and Doses - 2 eggs - 200 gm flour 50 gm potato starch -1/2 packet baking powder - 180 gm soft butter - 120 gm sugar -100 gm chocolate chips or raisins - 150 gm about Corn Flakes - powdered sugar (optional).DO THIS > If you opt to add raisins remember to soak them for about ten minutes in warm water. Then squeeze it out before adding it to the other ingredients.Work the butter with the sugar until fluffy. Then add one egg at a time, mixing well after each addition so that it is perfectly incorporated. Add the flour, starch and finally the baking powder. Mix well then incorporate the chocolate chips or raisins previously soaked and well squeezed.As soon as the mixture is homogeneous place it in the refrigerator and let it rest for at least 30 minutes.After the rest period has elapsed, take the dough and, using a teaspoon, form small balls about 2-3 cm in diameter. Crush them lightly and dip them in the cornflakes so that they are fully coated. Arrange the cookies as you go, spacing them well apart, on a baking sheet lined with baking paper.Bake in a static oven preheated to 180°C for about 15 minutes.Let cool before enjoying. If desired, you can enrich with a sprinkling of powdered sugar.</span></span></div><div style="margin-bottom: 0cm;"><span face="Poppins, sans-serif" style="color: #686868;"><span style="caret-color: rgb(104, 104, 104); font-size: 15.4px; letter-spacing: 1px;"><br /></span></span></div></div></div></div></div><p style="margin-bottom: 0cm;">******** consil du chefAdrianomennillo - or use the recipe ( look my photos) </p><p style="margin-bottom: 0cm;"><br /></p><p style="margin-bottom: 0cm;"> +++++++++</p><p style="margin-bottom: 0cm;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; font-family: "Open Sans", Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 13px; margin: 0px 0px 5px; padding: 0px;">Coniglio all'Ischitana ( Isola d'Ischia -Napoli ) ingredienti e dosi : 1 coniglio da circa 1,500 Kg -circa 150 gr. di pomodorini maturi -prezzemolo (o basilico) -vino bianco -1,5 dl di olio d'oliva -peperoncino, sale, pepe, aglio .METHOD-Tagliate a pezzi il coniglio, lavatelo con il vino ed asciugatelo con un panno asciutto. Fate imbiondire aglio e peperoncino interi nel tegame (meglio se di terracotta) con l'olio. Al momento opportuno togliete dall'olio entrambi e metteteli da parte. Fate rosolare il coniglio nel medesimo tegame (uno dei segreti per una buona preparazione è quello di rosolare pochi pezzi alla volta, in modo da mantenere l'olio sempre ben caldo). Quando è ben colorito, riunite tutti i pezzi nel tegame, aggiungete (se volete) aglio e peperoncino messi in precedenza da parte, spruzzate con un bicchiere di vino bianco, aggiungete sale e pepe, e fate cuocere a fuoco moderato per circa 30 minuti, rigirando di tanto in tanto ed eventualmente aggiungendo un po' di brodo (o altro vino) se il vino e' gia' evaporato. Aggiungete i pomodori spezzettati e privati della loro acqua e abbondante prezzemolo. Lasciate cuocere a fuoco lento per altri 20 minuti circa, rigirando di tanto in tanto, fino a quando il fondo di cottura non si sara' ben ristretto.I tempi di cottura variano ovviamente in funzione della carne dell'animale e del tegame utilizzati. Se ritenete che il piatto richieda una cottura piu' lunga potete usare brodo o un po' di acqua da aggiungere all'intingolo.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; font-family: "Open Sans", Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 13px; margin: 0px 0px 5px; padding: 0px;">****** consil du chefAdrianoMennillo- uno dei piccoli segreti di questo piatto stia nel farlo "tirare" durante la cottura fin quasi a farlo "attaccare" , per poi allungare un po' il fondo di cottura qualche minuto prima di spegnere la fiamma per dare corpo all'intingolo ( sugo )., ricetta originale .<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGbgIKlbBtkN4_ZtEvVJCaAhX51NomrFeAR72_2nl5e4USbWnaYgzkd6L07cL3imP2fvT39tc1BhL95dAo7Jd-0EwCrZURuMpZ_XgnHf-x6xKkVyUZwj2TQ_moT4ssxKMeMkZSUs8YHnG/s1308/FPGG0840%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1308" data-original-width="1014" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGbgIKlbBtkN4_ZtEvVJCaAhX51NomrFeAR72_2nl5e4USbWnaYgzkd6L07cL3imP2fvT39tc1BhL95dAo7Jd-0EwCrZURuMpZ_XgnHf-x6xKkVyUZwj2TQ_moT4ssxKMeMkZSUs8YHnG/w248-h320/FPGG0840%255B1%255D.JPG" width="248" /></a></div><ul aria-labelledby="alternatives-heading" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; border-color: currentcolor; border-style: solid; border-width: 0px; box-sizing: border-box; color: #1b1e25; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 26px; list-style: none; margin: 0px; padding: 0px;"><li class="lmt__translations_as_text__item" data-testid="translator-target-result-as-text-entry" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border-color: currentcolor; border-style: solid; border-width: 0px; box-sizing: border-box; cursor: initial; list-style-type: none; margin-left: -15px; margin-right: -40px; padding-left: 15px; padding-right: 40px; pointer-events: initial;"><button aria-description="Fai clic per applicare questa alternativa" class="lmt__translations_as_text__text_btn" lang="en-GB" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(0 125 178 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; appearance: button; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-color: initial; border-style: none; border-width: initial; color: black; cursor: pointer; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 20px; font-weight: 400; line-height: inherit; margin: 0px; outline: none; padding: 0px; pointer-events: initial; text-align: left;">Rabbit Island Ishia</button>( Naples ) ingredients and doses : 1 rabbit of about 1,500 Kg - about 150 gr of ripe cherry tomatoes - parsley (or basil) - white wine -1,5 dl of olive oil - chilli, salt, pepper, garlic .METHOD - Cut the rabbit into pieces, wash it with wine and dry it with a dry cloth. Brown the whole garlic and chilli pepper in the pan (preferably earthenware) with the oil. At the appropriate time remove both from the oil and set aside. Brown the rabbit in the same pan (one of the secrets of good preparation is to brown a few pieces at a time, so as to keep the oil hot). When it is well coloured, gather all the pieces in the pan, add (if you like) the garlic and chilli pepper set aside earlier, sprinkle with a glass of white wine, add salt and pepper, and cook over a moderate heat for about 30 minutes, turning occasionally and adding a little stock (or other wine) if the wine has already evaporated. Add the tomatoes, chopped and drained, and plenty of parsley. Leave to simmer for another 20 minutes or so, turning occasionally, until the cooking juices have reduced.Cooking times obviously vary depending on the meat of the animal and the pan used. If you think the dish requires longer cooking time, you can use broth or a little water to add to the sauce.</li></ul><p>****** consil du chefAdrianoMennillo- one of the little secrets of this dish is to make it 'pull' during cooking until it almost 'sticks'. and then add a little water to the cooking juices a few minutes before turning off the flame to give body to the sauce ( gravy ), original recipe .</p><p><br /></p><p> ********</p><p>Chili con carne_ingredients and doses : 300 gr minced beef ; 200 gr minced pork ; 2 Large onion ; 200 gr dried black beans ; 200 gr tomato pulp ; 2 drops tabasco ; 4 tbsp extra virgin olive oil ; 1 carrot ; 2 celery stalks ; 2 tsp chili powder ; 1 tsp cumin. METHOD>The night before, soak the black beans , then drain, rinse and boil them in plenty of salted water.Meanwhile, finely slice the onion , cut the carrot and celery into very small cubes. Sauté the vegetables together with extra virgin olive oil . Add the spices, grated lime zest ( to taste ) and ground meat .Let it season on a high flame for about 5 minutes, turning it often. Add the tomato pulp, adjust the salt and continue cooking for about 1 h .Add the black beans, stir and cook another 10 minutes. Heat the tortillas on a nonstick skillet and serve immediately, piping hot, stuffed with the chili with black beans.</p><p><br /></p><div class="image-container center" id="container-282283285"><br /></div><div class="image-container center" id="container-282283285"> </div><div class="image-container center" id="container-282283285"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjhmQRhC1oAM7HmQxld-MQuqm7jOVmOrgeN78XCbFt7xtO4UIrV88w4v_wid8N2bzSYS-iJ5u5MW1TTBEq1dM9lrnxsHY1F_uzdtPwDLQEIPhua5OwZqVIzZbVMQxFXbwzBtgz4nD0uINcd86l241HhjiI4caxgFe5CCD-Z_oA9DKb518N5UDAVoOoZqg=s1604" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1269" data-original-width="1604" height="316" src="https://blogger.googleusercontent.com/img/a/AVvXsEjhmQRhC1oAM7HmQxld-MQuqm7jOVmOrgeN78XCbFt7xtO4UIrV88w4v_wid8N2bzSYS-iJ5u5MW1TTBEq1dM9lrnxsHY1F_uzdtPwDLQEIPhua5OwZqVIzZbVMQxFXbwzBtgz4nD0uINcd86l241HhjiI4caxgFe5CCD-Z_oA9DKb518N5UDAVoOoZqg=w400-h316" width="400" /></a></div><div>Chili con carne_ingredienti e dosi :<span data-amount="250" style="border: 0px none; margin: 0px; padding: 0px;"> 300</span><span> </span>gr di carne trita di manzo;<span data-amount="250" style="border: 0px none; margin: 0px; padding: 0px;"> 200</span><span> </span>gr di carne trita di maiale; 2<span> </span>Cipolla grande;<span data-amount="200" style="border: 0px none; margin: 0px; padding: 0px;"> 200</span><span> </span>gr di fagioli neri secchi;<span data-amount="200" style="border: 0px none; margin: 0px; padding: 0px;"> 200</span><span> </span>gr di polpa di pomodoro;<span data-amount="4" style="border: 0px none; margin: 0px; padding: 0px;"> 2 gocce di tabasco ; 4</span><span> </span>cucchiai di olio extra vergine di oliva;<span data-amount="1" style="border: 0px none; margin: 0px; padding: 0px;">1</span><span> </span>carota;2<span> </span>costa di sedano;2<span> </span>cucchiaino di peperoncino in polvere;<span data-amount="1" style="border: 0px none; margin: 0px; padding: 0px;">1</span><span> </span>cucchiaino di cumino.METHOD>La sera prima mettete in ammollo i<span> <i>fagioli neri </i></span>, quindi colateli, sciacquteli e lessateli in abbondante acqua salata.Intanto affettate finemente la<span> cipolla </span><span style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;">,</span><span> </span>tagliate a cubetti piccolissimi la<span> <b><i>carota</i></b></span><span> </span>ed il sedano. Fate soffriggere le verdure insieme all'olio extravergine di oliva . Unite le<span> <b>spezie,</b></span><span> </span>la scorza del<span> <b>lime</b></span><span> ( a piacere) </span>grattugiata e la<span> <b>carne macinata .</b></span>Lasciate insaporire a fiamma vivace per circa 5 minuti, rigirandola spesso. Unite la polpa di<span> </span><span style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;">pomodoro,</span><span> </span>regolate di<span> </span><i><b>sale</b></i><span> </span>e proseguite la cottura per circa<span style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;"> 1 h .</span>Aggiungete i fagioli neri, mescolate e cuocete ancora 10 minuti. Scaldate le tortillas su una padella antiaderente e servitele subito, ben calde, farcite con il chili con fagioli neri.</div></div><p><br /></p><p> ******</p><p>Spaghetti alla carbonara -Ingredients for 3/4 persons_350 gr spaghetti, 150 gr smoked bacon lard or pancetta cubes, 4 egg yolks, 50 gr grated pecorino romano cheese plus what you need, 1 drizzle of olive oil, salt, freshly ground black pepper. METHOD- Meanwhile, fry the bacon or bacon cubes in a pan with a little oil until crispy and set aside. Mix the egg yolks and the pecorino romano cheese. Drain the pasta, reserving a few tablespoons of the cooking water. Add the pasta to the pan with the bacon over low heat and stir in the egg and cheese mixture. Add a little cooking water until you reach the consistency of a creamy sauce. Season with salt and pepper and serve with a little more grated pecorino romano.</p><h2 style="color: #606060; font-family: "source sans pro", "helvetica neue", sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKxJMizZLZC5SHWPvrOYWD5MOaY6DZgH4BCzA7GpUnbJ2N0Ls3AxFtTtTtvCT0e44OLUfZSkcZlAzOkwOaQWnoxNemf-9zBopikQT80nvKhDDDc_WUZjJbL9mBOXsXN2S-LiaZ1PAc9OK/s1600/IMG_4970+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="1439" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKxJMizZLZC5SHWPvrOYWD5MOaY6DZgH4BCzA7GpUnbJ2N0Ls3AxFtTtTtvCT0e44OLUfZSkcZlAzOkwOaQWnoxNemf-9zBopikQT80nvKhDDDc_WUZjJbL9mBOXsXN2S-LiaZ1PAc9OK/s400/IMG_4970+%25282%2529.JPG" width="400" /></a></div></h2><h2 style="color: #606060; font-family: "source sans pro", "helvetica neue", sans-serif;"> </h2><p><br /></p><p>++++</p><p>Tiella rice, potatoes and mussels #_ingredients and dosage - 2.5 kg mussels to be cleaned -200 gr arborio or carnaroli rice - 250 gr white onions - 2 cloves of garlic - 400 gr of cherry tomatoes, preferably cherry or fiaschetti (in winter, it is preferable to use filo tomatoes) -1 kg potatoes - 40 gr grated Pecorino Romano cheese -fine salt to taste -pepper to taste -extra virgin olive oil from Puglia -parsley to taste -250 gr courgettes (optional) .METHOD-Place the rice in a bowl with cold water and rinse it to remove some of the starch.Clean the outside of the mussels well with a wire straw and wash them under running water.To open the mussels uncooked (absolutely not in a frying pan), lightly crush, slide one of the two valves forward until you hear the typical "clack", inserting a small knife between them and sliding it until the mussel opens; move the mussel to one valve and remove the other, collecting the liquid that will come out in a bowl.Proceed in this way with all the mussels and place them in a container. Strain the water through a fine strainer or cotton cloth to remove all impurities and keep it aside.Sprinkle the base of the baking dish we are going to use (traditionally aluminium or terracotta ones are used) with excellent extra virgin olive oil and the onions cut into rounds.Peel the potatoes and cut them into even slices no more than ½ centimetre thick, to allow them to cook evenly.Make a first layer of potatoes, on top of which lay the sliced courgettes, a few cherry tomatoes and the parsley.Sprinkle with cheese, a little pepper and more oil.Make a layer of mussels, using them all, with the fruit facing upwards.Sprinkle with the rice, taking care to get it into the open mussels.Chop the garlic and sprinkle it over the rice together with more onion slices, parsley and more cheese and oil.Grind plenty of pepper all over the surface.Make the closing layer with the remaining potatoes, taking care to cover completely.Finish with the remaining cherry tomatoes, sprinkle again with cheese and add a little more oil.At this point the tiella is composed, but the liquids must be added.Insert the filtered liquid from the mussels on the side and complete with lightly salted water (about 7 g of salt per litre) up to the edge of the last layer, without exceeding it.The right amount is obtained when, by lightly pressing the surface of the last layer, the water rises to the surface.Bake at 200° in a static oven for 45 to 60 minutes, preferably heated on the cooker, until the potatoes are cooked and an appetising golden crust has formed.Tiella is best eaten warm, allowing its flavours to blend well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50cHb7rIZPUT8YmNoTgDX5sxne2_QYg82CktjGyHfd6x7pQrXR2gjfTXZ3x0S6ytePJShKDgnJXFbw-v9IQEjiFKGfBDkDqfUxw3mMhPN5sUG4LhEnrCbJdxZgz7bYzO2SIRI210BwFMMnGdwGf4dvW4NQr99Qf_PYEBVZ1A_rDzfrmZCLII14x-QdcKp/s1736/REHN8001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1736" data-original-width="1420" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50cHb7rIZPUT8YmNoTgDX5sxne2_QYg82CktjGyHfd6x7pQrXR2gjfTXZ3x0S6ytePJShKDgnJXFbw-v9IQEjiFKGfBDkDqfUxw3mMhPN5sUG4LhEnrCbJdxZgz7bYzO2SIRI210BwFMMnGdwGf4dvW4NQr99Qf_PYEBVZ1A_rDzfrmZCLII14x-QdcKp/s320/REHN8001.JPG" width="262" /></a></div><br /><br /><p></p><p><br /></p><p>+++++++</p><p>Cassoùla Milanese style (Milan )_ingredients and servings for 4/6 servings :2/3 Cabbage -1 kg pork rind - 1,5 kg pork ribs (puntina) -1.5 kg of cabbage sausage or pork sausage -as desired pig's feet, ears, snout (or only 2 pig's feet) - ½ tube of tomato paste or 300 g puree - 3 sachets of saffron - 1 meat stock cube (to taste) - 1 onion -Evo oil - 2 glasses of red wine - Salt and pepper - ½ glass of brandy (grappa is also fine) - DO THIS - Clean (scrape with a knife) the pork rind and the pig's feet, and cut them into not too small pieces, then put them in a pot with water and let them boil for about ten minutes (to degrease them a little) ... while boiling, skim a few times..... and then drain. In a (very large) saucepan, sauté the chopped onion in EVO oil (initially butter or butter+oil was used... to stay a little lighter.... ), add the pork ribs and brown them a little, then add the pork rinds and feet; add 2 glasses of red wine and deglaze, then add the tomato paste, diluted in two cups of hot water, the meat stock cube, salt and pepper, add the saffron to the mixture (if you wish you can dilute it in a little water). At this point..... some recipes call for the addition of some chopped carrots and celery, give it all a stir, cover and let it simmer for about 45 minutes... While the meat is cooking, clean the Savoy cabbage (the tough outer ones. I boil them for a few minutes in boiling water. Once the meat is cooked.... add the Savoy cabbage. First the raw ones.... and then the blanched ones (don't be alarmed if at first it looks like the cabbage doesn't fit in the pan... after a few minutes, the cabbage leaves will soften and the problem is solved; close the pan with a lid and leave to cook on a low heat for another 45 minutes or so (until the rinds are cooked). About 10 minutes before the end of cooking time add the brandy and finish cooking., look my recipes e photo chefAdrianoMennillo .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoQ2MA2ia2H2sIODElgpNt2twMoQEOEDmd5yzreIjXL7zhpyvlO94woboHj49NlwCVXvIp3nl2QSXXzp0Woz-MV4bgk9bMY5FdvDSsNMU75NCHZsEjHT14630gsv1RnBlKxWhf96PS6yAh24_POE0BG2Laak6A8CLLaGt6FF8KG-b0xq0MKcISEq4nOmX/s1800/IMG_4234.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoQ2MA2ia2H2sIODElgpNt2twMoQEOEDmd5yzreIjXL7zhpyvlO94woboHj49NlwCVXvIp3nl2QSXXzp0Woz-MV4bgk9bMY5FdvDSsNMU75NCHZsEjHT14630gsv1RnBlKxWhf96PS6yAh24_POE0BG2Laak6A8CLLaGt6FF8KG-b0xq0MKcISEq4nOmX/s320/IMG_4234.JPG" width="320" /></a></div><br /><p></p><p><br /></p><p>....</p><div class="instructions"><span class="fn"> </span><b><span style="background-color: yellow;">Neapolitan easter grain pie > <span style="color: red;">pastiera napoletana </span> ingredienti e dosi : </span> </b></div><div class="instructions"><div class="separator" style="clear: both; text-align: center;"><b>The Pie Crust</b> . , 1 pound (450 gr) flour , 1/2 pound (225 gr) lard (at room temperature) , 1 cup (200 gr) sugar , 4 yolks <b>_The Grain</b> -1/2 pound (225 gr) well-drained soaked grain ( Some delis carry this , canned) 1 1/2 cups (375 ml) milk - the zest of a half an orange - A walnut-sized piece of lard - 1 teaspoon sugar - 1 teaspoon vanilla extract<b> _</b><b> The Filling</b> - 10 ounces (300 gr ) ricotta (purchase this fresh from a delicatessen) - 3/4 cup (150 gr ) sugar - 3 eggs, separated - 1 vial (1/4 cup) acqua di fiori d'arancio (not orange extract, but orange -blossom water -- purchase this from an Italian deli) - A pinch powdered cinnamon - 1/4 cup minced candied citron - 1/4 cup minced candied orange peel - 1/4 cup candied squash (cocozzata, in Neapolitan) <i><span style="color: blue;">-fate cosi -Method -</span></i> The major variations are in the amount of acqua di arance, a non-alcoholic somewhat oily orange essence (if you cannot find it use orange extract) and the use of crema pasticcera (pastry cream), which some families include and others do not. - As I said, this is particular; it requires presoaked grain, which takes time to prepare (Neapolitan delicatessens now sell canned presoaked grain, and you may be able to find it near your house). To start from scratch, purchase 1/2 pound whole grain and soak it in cold water for two weeks, changing the water every two days (this is Caròla Francesconi's soaking time; another cookbook suggests three days, changing water daily). Come cooking time, drain it and cook the amount indicated. The pastiera is traditionally served in a 10-inch diameter round metal pan with a two-inch rim; Neapolitan pastry shops sell the pastiera in the pan and it is presented so at even the most elegant table. And now the recipe: <span style="color: red;">>> </span>Begin the day ahead by cooking the soaked grain with the milk, zest, lard, sugar and vanilla over an extremely low flame for at least four hours, or until the grains come apart and the milk has been absorbed, so that the mixture is dense and creamy. The next morning make the pie crust: Make a mound of flour, scoop a well in the middle, and fill it with the lard, sugar and yolks. Use a fork or pastry cutter to combine the ingredients, handling the dough as little as possible (don't knead it). Once you have obtained a uniform dough press it into a ball and cover it with a damp cloth. Pass the ricotta through a strainer into a large bowl, stir in the 3/4 cup sugar, and continue stirring for 5-6 minutes. Next, stir in the yolks, one at a time, and the grain. Next add the orange water; begin with half the amount and taste. Add more if you would like it orangier, keeping in mind that the aroma will fade some in baking. Stir in the cinnamon and the candied fruit as well, then whip the whites to soft peaks and fold them in. Roll out 2/3 of the pastry dough and line the pan. Fill it with the filling. Next, roll out the remaining dough and cut it into strips, which you will want to lay across the filling in a diagonal pattern (lift them from the pastry cloth with a long spatula to keep them from breaking). Bake in a moderately hot oven (180 C or 370 F) for an hour or slightly more. The filling should dry almost completely and firm up, while the pie crust should brown light _.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwp0Tvnd7POe4tQU7Y7SIEOLS0fchjuEU-OPMIeMi9NNRaQW0X7vek0d1ebdlXwARpOC7n-zQiWjc2mUgmqdkPwK_BRPQxBioBaE1iPtPUZxjfUFKNq0CaBDVGVWHxUgnEci0m7RI_sRcfaIKzZX_UIQsdhzodmT4GdW2teEoKJWp0KKayiOzR_BlcA/s3264/EGTQ4644.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwp0Tvnd7POe4tQU7Y7SIEOLS0fchjuEU-OPMIeMi9NNRaQW0X7vek0d1ebdlXwARpOC7n-zQiWjc2mUgmqdkPwK_BRPQxBioBaE1iPtPUZxjfUFKNq0CaBDVGVWHxUgnEci0m7RI_sRcfaIKzZX_UIQsdhzodmT4GdW2teEoKJWp0KKayiOzR_BlcA/w400-h300/EGTQ4644.JPG" width="400" /></a></div><br /></div></div><p><br /></p><p> *********</p><br /><p></p><p> +++++</p><p>Sauce Tzatziki ( original recipe )_300 gr Greek yogurt-1 large or 2 small cucumber-3 tablespoons white wine vinegar or alternatively lemon - ¼ bunch finely chopped dill, optional - 2 tablespoons evo oil - 1 or 2 cloves of garlic -1 pinch of salt, for me pink -pepper .Method-Wash and peel the cucumber. Let's cut it in half and salt the surface to get the vegetable water out. Let it rest at least 30 minutes entirely wrapped in a tea towel.Cut the cucumber into more or less large pieces, pour it into the food processor along with the yogurt, vinegar, garlic and oil. We blend until we obtain a smooth sauce.Finally, we add the finely chopped dill - alternatively we could use chives* or wild fennel - we adjust the salt and pepper and let our tzatziki sauce rest in the refrigerator for at least half an hour.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEmVdDS5zbRtLAdM5_tKbpStWR10pGjKnV5AI1mUzCqgFyad_e9R4jeq7-Q6fwSugd-OIilxXrLdnC0V9QT7EgKLvNyyfDDeUEMZGwYRQ36oUnr7wPavgpsNZfKXQXRPeUKJt41jMwSQGRDD0Jn1rsHtjL7MINL-q7-UWXF4G_maXvPv_Zm3ZY4FNxYnp/s1665/SWZL9116%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1665" data-original-width="1484" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEmVdDS5zbRtLAdM5_tKbpStWR10pGjKnV5AI1mUzCqgFyad_e9R4jeq7-Q6fwSugd-OIilxXrLdnC0V9QT7EgKLvNyyfDDeUEMZGwYRQ36oUnr7wPavgpsNZfKXQXRPeUKJt41jMwSQGRDD0Jn1rsHtjL7MINL-q7-UWXF4G_maXvPv_Zm3ZY4FNxYnp/s320/SWZL9116%5B1%5D.JPG" width="285" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p>Sauce Tzatziki ( ricetta originale )_<span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px;">300 gr di yogurt greco-</span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px;">1 cetriolo grande o 2 piccoli - </span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px;">3 cucchiai di aceto di vino bianco o in alternativa limone - </span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px;">¼ di mazzo di aneto tritato finemente, facoltativo - </span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px;">2 cucchiai di olio evo - </span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px;">1 o 2 spicchi di aglio -</span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px;">1 pizzico di sale, per me rosa -</span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px;">pepe .Method-</span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px; text-align: justify;">Laviamo e priviamo il cetriolo della buccia. Tagliamolo a metà e saliamone la superficie per fare uscire l'acqua di vegetazione. Lasciamolo riposare almeno 30 minuti interamente avvolto in un canovaccio.</span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px; text-align: justify;">Tagliamo il cetriolo in pezzi più o meno grandi, versiamolo nel tritatutto insieme allo yogurt, all'aceto, all'aglio ed all'olio. Frulliamo sino ad ottenere una salsa omogenea.</span><span style="background-color: white; color: #3f3a3a; font-family: inherit; font-size: 16.5px; text-align: justify;">Uniamo infine l'aneto tritato finemente - in alternativa potremo utilizzare dell'erba cipollina o del finocchietto selvatico - aggiustiamo di sale e pepe e lasciamo riposare la nostra salsa tzatziki in frigorifero per almeno mezz'ora.</span></p><div style="background-color: white; color: #3f3a3a; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;"></div><div style="background-color: white; color: #3f3a3a; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16.5px; text-align: justify;"></div><p> ******</p><p>Baccalà alla Ghiotta _Ingredients and Servings -1 kilo of codfish -400/500 gr small potatoes -100 gr olives (black and white) -2 onion -30 gr raisins -30 gr capers -30 gr pine nuts -3 bay leaves -1 glass of cognac -pepperoni-pepper-salt-Evo oil .Method-Make the codfish soak (change the water often) until it is completely desalinated and turns white and pulpy. Rinse it under running water and then cut it into pieces. Peel the potatoes and wash them (if using larger potatoes, cut them into chunks). Finely chop the onion and fry it in a large pot with oil; then add the potatoes, salt and cook for a few minutes then set aside in a bowl . Put the cod in the pot and soak with cognac , then add add add the capers , raisins and pine nuts and olives , then add the potatoes and pepper , little chili , bay leaves and 1/2 liter of hot water and tomato puree , let it cook on low heat for 50/60 minutes , stir slowly and serve with some of its broth.,look my photos chefAdrianoMennillo by Milano.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAU3e5qFeipEaW8M0S-2MzF_leIUB7KLYtNQkP9oltgDi5Kr45NvcZr2IAkuD1QhpUQARr9M6ULIhSj-omZMiO5Q4q_BvxNAAiLhP6jgIt0FiskXSziUSnRbK1UV6K-e1pujiSNSc9Zc6MaOVIpEG5A86Ue-FxMVVl8Im1DPQs_xab-wlPpP2pa6MLleL/s1631/ENTR5392%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1609" data-original-width="1631" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAU3e5qFeipEaW8M0S-2MzF_leIUB7KLYtNQkP9oltgDi5Kr45NvcZr2IAkuD1QhpUQARr9M6ULIhSj-omZMiO5Q4q_BvxNAAiLhP6jgIt0FiskXSziUSnRbK1UV6K-e1pujiSNSc9Zc6MaOVIpEG5A86Ue-FxMVVl8Im1DPQs_xab-wlPpP2pa6MLleL/s320/ENTR5392%5B1%5D.JPG" width="320" /></a></div><br /><p></p><p> <i>***</i></p><p>Seafood pasta ( or Paccheri allo scoglio- ingredients and servings for 4 persons _200 gr squid -150 g prawns -150 gr squid -300 gr mussels -200 gr clams -100 gr salmon steak in pieces -100 gr tuna steak in pieces ( to taste )-300 gr cherry tomatoes or peeled tomatoes -1 clove of garlic -chilli pepper to taste. -400 gr white paccherivino to taste. -extra virgin olive oil -salt , pepper to taste. -chopped parsley - METHOD-Clean the mussels, and purge the clams in salted water.Slice the squid and squid. Open the clams with a splash of wine and the mussels in separate pans. Leave aside and strain their juices.Brown the garlic in a large pan with oil and chili pepper. Add the squid,squid,salmon and tuna. Add the tomatoes and adjust the salt and pepper. Continuing cooking, add shelled shrimp, clams, and mussels and stir. Remove the garlic. To make an even more flavorful sauce, also pour in the filtered juice of the mussels.Meanwhile, cook the paccheri ( or pasta to taste )in plenty of salted water, drain when al dente and toss in the pan a couple of minutes to amalgamate the flavors.With the heat off, add plenty of chopped parsley and serve .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOmxBFIDE3PCqhiVge_VW-xdaIBLBuGxCIcOS-535js--JyGDfd-CA2PvbJ13oXr8HAVfvTySvKDuQ-0U9UuzqgiauK-z5FmiYtR_thylUHo8VfCSttegXtDyNXnbw00Moyl87kNd7vDV9_ULEhhTjsJVg4Xdf-9FmL1d4eiAL_SyE6VmQqBE_xfzOvxd/s1800/IMG_E2872%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1229" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOmxBFIDE3PCqhiVge_VW-xdaIBLBuGxCIcOS-535js--JyGDfd-CA2PvbJ13oXr8HAVfvTySvKDuQ-0U9UuzqgiauK-z5FmiYtR_thylUHo8VfCSttegXtDyNXnbw00Moyl87kNd7vDV9_ULEhhTjsJVg4Xdf-9FmL1d4eiAL_SyE6VmQqBE_xfzOvxd/s320/IMG_E2872%5B1%5D.JPG" width="218" /></a></div><br /><br /><p></p><p> </p><p><span style="background-color: white; color: #777777; font-family: "Coming Soon"; font-size: 15px; text-align: justify;"><br /></span></p><p><span style="background-color: white; color: #777777; font-family: "Coming Soon"; font-size: 15px; text-align: justify;"><br /></span></p><p> +++++++++</p><p><br /></p><p><br /></p><p>Sicilian Caponata- Ingredients for 4 people _2 aubergines -2 onions -1 celery stalk-4 auburn tomatoes-2 tbsp salted capers-2 tbsp raisins-20 pitted green olives-50 gr almonds-80 gr pine nuts-50 ml (about 2 tbsp) white vinegar-1 tbsp sugar- 8 basil leaves-extra-virgin olive oil. METHOD- An hour (1h) before you start, put the sultanas and capers in two separate small bowls with hot water to soak the sultanas and desalinate the capers. then rinse thoroughly.Wash and peel the aubergines, cut them into 1 cm cubes and fry them in a large pan in a finger of hot oil. Drain them on absorbent paper. Remove most of the oil from the pan, leaving a little. Wilt the thinly sliced onions. Remove the stalks from the celery, cut it into thick strips, blanch it for 5 minutes in boiling salted water, then add it to the onions together with the sultanas, which have been soaked in warm water for at least half an hour and then rinsed.Blanch the tomatoes in boiling water, peel them, remove the seeds and water, dice them and add them to the pan with the sugar, vinegar and chopped basil. Cook for ten minutes. Add the aubergines, olives, pine nuts and desalinated capers (left for at least an hour in warm water and then rinsed thoroughly). Cook for a further 10 minutes, season with salt (about a teaspoon of salt) and pepper. Toast the almond granules for a few moments under the grill. To add flavour and colour, I added, together with the tomatoes, a tablespoon of double tomato paste dissolved in half a glass of hot water, added a little more sugar if desired, and added an extra pinch of salt, because with half a dose of vegetables, a tablespoon of vinegar and two teaspoons of sugar, everything was still too sour. The sweet and sour is to be balanced to taste, then cook for about 5 minutes more, to evaporate the alcool from the vinegar, and serve lukewarm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXHYtxNhfRDdw3K_hrNChTWQbNQ2cFth5EKBm1DWhMFiJIP-Wv_ZK3-sSrrybvyVhizuA00REtled6oyfLo4_TNDbszSP-or9GP0EtVu5pLKQ6F8C94GA2Kc5CFwcPouNH6zbL5wkciYcC0i1-zp7NK2zjCNldEmIFZJCn1xO0gVpTywkCpg7oLd-41hK/s1721/QAFZ4727%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1721" data-original-width="1617" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXHYtxNhfRDdw3K_hrNChTWQbNQ2cFth5EKBm1DWhMFiJIP-Wv_ZK3-sSrrybvyVhizuA00REtled6oyfLo4_TNDbszSP-or9GP0EtVu5pLKQ6F8C94GA2Kc5CFwcPouNH6zbL5wkciYcC0i1-zp7NK2zjCNldEmIFZJCn1xO0gVpTywkCpg7oLd-41hK/s320/QAFZ4727%5B1%5D.JPG" width="301" /></a></div><br /><p><br /></p><p>Caponata siciliana -ingredienti per 4 persone _<span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">2 melanzane -</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">2 cipolle -</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">1 costola di sedano-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">4 pomodori ramati-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">2 cucchiai di capperi sotto sale-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">2 cucchiai di uvetta-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">20 olive verdi snocciolate-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">50 gr di granella di mandorle-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">80 gr di pinoli-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">50 ml (circa 2 cucchiai) di aceto bianco-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">1 cucchiaio di zucchero-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">8 foglie di basilico-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">olio extravergine di oliva .METHOD-</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">Un'oretta ( 1h) prima di iniziare, mettete uvetta e capperi in due ciotoline, separate, con acqua calda, per far rinvenire l'uvetta e dissalare i capperi. poi sciacquate abbondantemente.</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">Lavate e spuntate le melanzane, tagliatele a dadini di un cm e friggetele in un largo tegame, in un dito di olio caldo. Scolatele su carta assorbente.</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">Eliminate dal tegame la maggior parte dell'olio, lasciandone un filo. Appassitevi le cipolle affettate sottili. Private il sedano dei fili, tagliatelo a lamelle spesse, scottatelo 5 min in acqua bollente salata, poi unitelo alle cipolle insieme all'uvetta, prima lasciata in acqua tiepida per almeno mezz'ora e poi sciacquata.</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">Scottate in acqua bollente i pomodori, pelateli, privateli dei semi e dell'acqua, tagliateli a dadini e uniteli nel tegame con lo zucchero, l'aceto e il basilico spezzettato. Cuocete per dieci minuti.</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">Unite le melanzane, le olive, i pinoli e i capperi dissalati (lasciati almeno un'ora in acqua tiepida e poi sciacquati abbondantemente). Cuocete altri 10 minuti, salate (circa un cucchiaino di sale) e pepate.</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">Tostate la granella di mandorle pochi istanti sotto il grill. Servite la caponata fredda o tiepida, cosparsa con la granella e, se vi piace, accompagnata da fettine di pane.,</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">per aggiungere gusto e colore, ho aggiunto, insieme ai pomodori, anche un cucchiaio di doppio concentrato di pomodoro sciolto in mezzo bicchiere di acqua calda, a piacere aggiungere</span><span face="Verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;"> leggermente la dose di zucchero, e conseguentemente aggiunto un pizzico di sale in più, in quanto, con mezza dose di verdure, un cucchiaio di aceto e due cucchiaini di zucchero, il tutto risultava ancora troppo acido. L'agrodolce è da equilibrare a piacere, poi fare ancora cuocere circa 5 minuti, per far evaporare l'alcool dell'aceto, e servire tiepido.</span></p><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXAZ1J4y0ap_nRKm9vnDIrV2g0EPnHMk4SfLe-da7USm4jlVLZXj8U9cGoepz3f66h6bGG15Hh3-B0gVJlsq5K1O9vcpnY4U3FCz83lGaRpKK_kiirLhZ6IDTec_qWJ4x5paCxxSRrDRhNfX6AW5IzOy5POy2RyA49F22CjNEOBSPqJCSad6VWcDodMO-/s2145/IMG_6990.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1643" data-original-width="2145" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXAZ1J4y0ap_nRKm9vnDIrV2g0EPnHMk4SfLe-da7USm4jlVLZXj8U9cGoepz3f66h6bGG15Hh3-B0gVJlsq5K1O9vcpnY4U3FCz83lGaRpKK_kiirLhZ6IDTec_qWJ4x5paCxxSRrDRhNfX6AW5IzOy5POy2RyA49F22CjNEOBSPqJCSad6VWcDodMO-/s320/IMG_6990.JPG" width="320" /></a></div><br /><span style="font-family: "bradley hand itc"; font-size: 14pt;">A<i>gnello al forno con patate_ingredienti e dosi -</i></span></b><span style="background-color: #f8f8f8; color: #343434; font-family: "Open Sans"; font-size: 15px; text-align: justify;">1,5 Kg di agnello -</span><span style="background-color: #f8f8f8; color: #343434; font-family: "Open Sans"; font-size: 15px; text-align: justify;">1 Kg di patate -</span></div><div><span style="background-color: #f8f8f8; color: #343434; font-family: "Open Sans"; font-size: 15px; text-align: justify;">2 cipolle -</span><span style="background-color: #f8f8f8; color: #343434; font-family: "Open Sans"; font-size: 15px; text-align: justify;">1 carota -2</span><span style="color: #343434; font-family: "Open Sans"; font-size: 15px; text-align: justify;"> costa di sedano -</span><span style="color: #343434; font-family: "Open Sans"; font-size: 15px; text-align: justify;">2/4 rametti di rosmarino -</span><span style="color: #343434; font-family: "Open Sans"; font-size: 15px; text-align: justify;">3 foglie di alloro -</span><div style="color: #343434; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 0cm; padding: 0px; text-align: justify;">½ bicchiere di vino bianco -½ bicchiere di brodo vegetale -olio extravergine d'oliva qb -</div><div style="color: #343434; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 0cm; padding: 0px; text-align: justify;">sale -pepe ( altri sapori a piacere in polvere,<i style="margin: 0px; padding: 0px;"> sale, rosmarino, aglio, salvia, ginepro, alloro, origano, timo, maggiorana, basilico e piante aromatiche )</i></div><div style="color: #343434; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 0cm; padding: 0px; text-align: justify;"><b style="margin: 0px; padding: 0px;"><i style="margin: 0px; padding: 0px;"> > Per marinatura : </i></b><span style="background-color: #f8f8f8;">½ litro di vino bianco .METHOD-</span>Lavate bene l'agnello, asciugatelo e tagliatelo a pezzi, poi lo mettete in una ciotola e lo ricoprite con circa mezzo litro di vino bianco. Chiudete la ciotola con un coperchio e conservatela in frigorifero. Lasciate marinare l'agnello per una notte intera. Dopo la marinatura procedete con la preparazione. Buttate il vino della marinatura e fate rosolare l'agnello in un tegame con olio, cipolla, carota e sedano tritati, aggiungete anche l'alloro e il vino bianco che farete sfumare. Infine aggiungete un pò di brodo vegetale e continuate la cottura per circa 15 minuti. Spolverate l'agnello con l'insaporitore per carni, condite con un filo di olio ed inseritelo in una teglia anch'essa unta di olio o rivestita di carta forno. Lavate e pelate le patate, tagliatele a pezzetti non troppo piccoli, mescolatele con un pò di olio, sale, pepe e una cipolla, poi disponetele nella teglia insieme alla carne. Coprite la teglia con un foglio di alluminio e cuocete nel forno ventilato preriscaldato a 200°C (i dati del forno sono puramente indicativi, regolatevi sempre in base al forno che possedete in casa) per circa 2 ore, avendo l'accortezza di girare di tanto in tanto l'agnello e le patate. Ricordatevi di togliere il foglio di alluminio mezz'ora prima di spegnere il forno, in questo modo le patate rosoleranno meglio. Servite il piatto ben caldo. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzv2qu7Juzeb01FkjQ5UKVJHDcImN50nJlz8jiTmgANSs_tir962EUtGH9B_b9AoLtzkQ9MLHjKonlEbKyDSSKmNZ8KvXeLjklQ6d4TSD15jO3Nck2N9DLimvBiAVCWjL-LliIRevchZKNTNru4v_l4YtSpZdTRDlHeIwf3xEsyzcOvg0u7tLaqTJYkH5c/s1563/IMG_E3297%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1563" data-original-width="1454" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzv2qu7Juzeb01FkjQ5UKVJHDcImN50nJlz8jiTmgANSs_tir962EUtGH9B_b9AoLtzkQ9MLHjKonlEbKyDSSKmNZ8KvXeLjklQ6d4TSD15jO3Nck2N9DLimvBiAVCWjL-LliIRevchZKNTNru4v_l4YtSpZdTRDlHeIwf3xEsyzcOvg0u7tLaqTJYkH5c/s320/IMG_E3297%5B1%5D.JPG" width="298" /></a></div><br /><br /></div></div><div><b><span style="font-family: "bradley hand itc"; font-size: 14pt;"><br /></span></b></div><div><b><span style="font-family: "bradley hand itc"; font-size: 14pt;"><br /></span></b></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC-p-xUSFX6FPCCGmjPCnDDuEd84dnXb_k3gD8vmSAwYNKrWkBYFzfKVw4HljrUHGrs7ne3JcOnS-JoQbzRBQ2FtpUXx1lPHS9HoMJUVDxjUCYnK16yjvQV6bFz7-xuE7xMM4u-9DX_qa5WLew-EwcXBTTcvC8ZUbhHhQmD_6Iwe0PMFo99R8-smNG577/s1664/IMG_E3243%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1664" data-original-width="1198" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC-p-xUSFX6FPCCGmjPCnDDuEd84dnXb_k3gD8vmSAwYNKrWkBYFzfKVw4HljrUHGrs7ne3JcOnS-JoQbzRBQ2FtpUXx1lPHS9HoMJUVDxjUCYnK16yjvQV6bFz7-xuE7xMM4u-9DX_qa5WLew-EwcXBTTcvC8ZUbhHhQmD_6Iwe0PMFo99R8-smNG577/s320/IMG_E3243%5B1%5D.JPG" width="230" /></a></div><div style="background-color: white; box-sizing: border-box; font-family: Merriweather, Georgia, serif; font-size: 16px;"><div style="font-family: Cardo; font-size: 17.6px; text-align: center;">Calamari in umido con piselli _ingredienti e dosi per 2/3 persone -250 00gr di calamari ( or calamaretti ) -300 gr di piselli freschi o decongelati -olio evo -1 spicchio di aglio -½ bicchiere di vino bianco secco -2 cucchiai di passata di pomodoro -sale .METHOD-</div><div class="separator" style="clear: both; font-family: Cardo; font-size: 17.6px; text-align: center;"></div><div class="separator" style="clear: both; font-family: Cardo; font-size: 17.6px; text-align: center;"></div><div class="separator" style="clear: both; font-family: Cardo; font-size: 17.6px; text-align: center;"></div><div class="separator" style="clear: both; font-family: Cardo; font-size: 17.6px; text-align: center;"></div><div style="font-family: Cardo; font-size: 17.6px; text-align: center;"><span style="text-align: justify;">Pulite i calameretti, sciacquateli sotto l’acqua corrente, poi scolateli e tagliateli a striscioline. In una pentola mettete un filo d’olio, l’aglio e la passata di pomodoro e fate soffriggere. A questo punto spegnete il gas eliminate l’aglio e lasciate qualche minuto a raffreddare. Trascorso il tempo necessario aggiungete il pesce, riaccendete il gas a fiamma viva, quando il pesce comincerà a scaldarsi sfumate con il vino bianco e di seguito aggiungete i piselli (se usate quelli surgelati fateli prima decongelare, è importante per mantenere la tenerezza del pesce non fargli subire nessuno shock termico). Lasciate cuocere coperto a fuoco medio, per circa 20/30 minuti ( il tempo varia a seconda della grandezza del mollusco che avrete scelto). Servite caldo , a piacere accompagnato con pane tostato.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnEVw9mkBrPjHKRV1LUnKUNBaejyXhYIsWDhJ4j-EWklZoL-VC0GS93S4YnOQR8qrW_K9yNx5YfVmJ6I0AKx9m8KZnQ31zFNyCi4jc52B2c5ex2DPP8xAjL3c4XFT5kohuPwt63OldiKvtahcPRu2GPJb48GyTLHlTRIo4Fz809dtMZ9zdi-kS-BTFo8K/s1636/IMG_E3388%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1636" data-original-width="1527" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnEVw9mkBrPjHKRV1LUnKUNBaejyXhYIsWDhJ4j-EWklZoL-VC0GS93S4YnOQR8qrW_K9yNx5YfVmJ6I0AKx9m8KZnQ31zFNyCi4jc52B2c5ex2DPP8xAjL3c4XFT5kohuPwt63OldiKvtahcPRu2GPJb48GyTLHlTRIo4Fz809dtMZ9zdi-kS-BTFo8K/s320/IMG_E3388%5B1%5D.JPG" width="299" /></a></div><br />.</span></div><div align="center" style="box-sizing: border-box;"> <ins class="adsbygoogle adsbygoogle-noablate" data-ad-client="ca-pub-2153319944267299" data-ad-height="90" data-ad-slot="4761168653" data-ad-status="filled" data-ad-width="200" data-adsbygoogle-status="done" style="box-sizing: border-box; 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display: inline-block; height: 90px; width: 200px;"><div aria-label="Advertisement" style="background-color: transparent; border: none; box-sizing: border-box; display: inline-block; height: 90px; margin: 0px; padding: 0px; position: relative; visibility: visible; width: 200px;" tabindex="0" title="Advertisement"><br /></div></ins></div></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0tag:blogger.com,1999:blog-7465524554399861871.post-31606118476987640272023-06-27T12:21:00.064+02:002024-03-11T09:14:42.381+01:00 # Coda alla vaccinara ( berühmtes römisches rezept )# Cialdoni # Soup di manzo con tamarindo # Arancino siciliano # Hong Shao Rou # Granchio con pasta # Gnocchi al tegamino # Rabbit porchettato # Soup di cozze # Coniglio imbottito # Alici fritte # Homard à la provencale # Coda alla vaccinara # Risotto alla pescatora # Nocino # Biscotti ricci # Pampanella # Zucchine quiche # Pasta alle sarde e finocchietto # Stracotto al Barolo # Ravioli al tonno e ricotta # Cassata siciliana al forno # Sicilian-style pasta timbale # Coniglio all'agrodolce # Diplomatica ( Naples) # Spaghetti al polpo ubriaco # Pizza chiena # Muc nhoi thit # Poulet au curry chefAdrianoMennillo # Fiori di zucca imbottiti # Sarde a beccafico # <p>Coda alla vaccinara ( berühmtes römisches Rezept ) # Zutaten und Portionen für ¾ Personen - 1 Ochsenschwanz ( bereits in Stücke geschnitten ) - 2 Sellerie -.2 Zwiebeln - 1 Knoblauchzehe - natives Olivenöl extra - 1 kg geschälte Tomaten - trockener Weißwein - 2/3 Nelken -10/12 Pinienkerne - 10/14 Sultaninen - 2 Teelöffel bitteres Kakaopulver - Salz und Pfeffer . DO THIS - Ochsenschwanz alla vaccinara ist ein typisch römisches Gericht, das mit Ochsenschwanz zubereitet wird, weil er breiiger ist und sich für ein langes Kochen eignet, wie in meinem Rezept (siehe meine Fotos), dann wird er mit verschiedenen Gemüsen und Tomaten gekocht. Die Zubereitung ist ziemlich langwierig, also fangen wir mit der Erklärung an! Schneiden Sie zunächst den Schwanz in Stücke oder, wenn Sie dazu nicht in der Lage sind, bitten Sie Ihren Metzger, dies zu tun, wichtig ist, dass die Gelenke erhalten bleiben. Danach die Fleischstücke gut waschen, um alle Blutspuren zu entfernen, und mit einem trockenen Tuch gut abtrocknen, das Schmalz nehmen und in Stücke schneiden, dann das gehackte Gemüse mit Zwiebel, Karotte, Sellerie und Petersilie vorbereiten. In einem großen Topf Öl und Schmalz erhitzen und anbraten, oder, wenn Sie kein Schmalz verwenden, den Schwanz hineingeben und anbraten. Dann das gehackte Gemüse, die Nelken und den gehackten Knoblauch dazugeben, alles vermischen und einige Minuten kochen lassen, mit Salz und Pfeffer würzen, mit einigen Gläsern Weißwein aufgießen, einen Deckel auflegen und bei schwacher Hitze etwas mehr als eine halbe Stunde kochen lassen. Dann die Tomaten zugeben, umrühren und mehrere Stunden kochen lassen (2/3), von Zeit zu Zeit nachsehen, umrühren und Wasser zugeben, falls die Sauce zu trocken wird, den Sellerie putzen und in Stücke schneiden, die Sultaninen einweichen und auspressen. Wenn er fast gar ist, nimmt man einen Teil der Soße, gibt einen Teelöffel Bitterkakao, den blanchierten Sellerie (je nach Geschmack - ich habe ihn nicht blanchiert), die Sultaninen und die Pinienkerne hinzu und vermischt alles miteinander; dann kocht man das Ganze eine Viertelstunde lang. Jetzt ist alles fertig! Dann habt ihr eine köstliche Soße zum Anrichten der Nudeln und der Schwanz ist zart und lecker.</p><p>******* chefAdrianoMennillo_ rät, bei diesem Rezept nicht auf die drei Hauptzutaten außer dem Schwanz zu verzichten, nämlich Sellerie, Tomatensauce und Bitterkakao. Alle Versionen, die diese Zutaten enthalten, bleiben bei der Neuauflage des Rezepts im Rahmen der Tradition. Das Rezept ist von heute > 11.05.2022, zuerst im Topf 55/65 Minuten gekocht, dann habe ich den Deckel auf den Schnellkochtopf gelegt und 65/70 Minuten fertig gekocht</p><p><br /></p><p><br /></p><p><span style="background-color: white; color: #85868c; font-size: 15px;">Coda alla vaccinara ( famosa ricetta romana ) # ingredienti e porzioni per ¾ delle persone - 1 coda di bue ( già tagliata a pezzi ) - 2 sedani -.2 cipolle - 1 spicchio d'aglio - olio extravergine d'oliva - 1 kg di pomodori pelati - vino bianco secco - 2/3 di chiodi di garofano -10/12 pinoli - 10/14 uva sultanina - 2 cucchiaini di cacao amaro in polvere - sale e pepe . FATE COSI - La coda alla vaccinara è un piatto tipico della cucina romana, che si prepara con la coda di bue perché più polposa e adatta a una lunga cottura come nella mia ricetta (vedi le mie foto), poi viene fatta cuocere a fuoco lento con diverse verdure e pomodoro. La sua preparazione è piuttosto lunga, quindi iniziamo con la spiegazione! Prima di tutto, tagliate la coda a pezzi o, se non siete in grado di farlo, chiedete al vostro macellaio di farlo, l'importante è rispettare le giunture. Fatto questo, lavate bene i pezzi di carne per eliminare ogni traccia di sangue e asciugateli bene con un panno asciutto, prendete il lardo e tagliatelo a pezzetti, poi preparate il trito di verdure con la cipolla, la carota, il sedano e il prezzemolo. In un tegame capiente mettete l'olio e lo strutto e fatelo rosolare, oppure, se non usate lo strutto, versate la coda e fatela rosolare. Aggiungete quindi le verdure tagliate a pezzetti, i chiodi di garofano e l'aglio tritato, mescolate il tutto e fate cuocere per qualche minuto, salate e pepate, versate qualche bicchiere di vino bianco, coprite con un coperchio e fate cuocere a fuoco basso per poco più di mezz'ora. A questo punto, aggiungete il pomodoro, mescolate e lasciate cuocere per diverse ore ( 2/3 ), controllando di tanto in tanto, mescolando e aggiungendo acqua se il sugo si asciuga troppo.Poi pulite il sedano e tagliatelo a pezzi, mettete in ammollo l'uva sultanina e strizzatela. A cottura quasi ultimata, prendete un po' di salsa, aggiungete un cucchiaino di cacao amaro, il sedano sbollentato (a vostro gusto - io non l'ho sbollentato) e l'uva sultanina, i pinoli e mescolate il tutto; poi fate cuocere per un quarto d'ora. Ora è tutto pronto! Avrete così un delizioso sugo per condire la pasta e la coda sarà tenera e gustosa.</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c; font-size: 15px;">******* consiglio chefAdrianoMennillo_ la ricetta non può fare a meno dei tre ingredienti principali oltre alla coda, ovvero sedano, salsa di pomodoro e cacao amaro. Tutte le versioni che includono questi ingredienti, pur rivisitandola, rimangono nei limiti della tradizione. La ricetta è di oggi > 05/11/2022, ha iniziato la cottura prima in pentola per 55/65 minuti, poi ho messo il coperchio alla pentola a pressione e ho terminato la cottura ancora per 65/70 minuti</span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFkhZOO-wIAg97E2OwIDCfBItuxpZUlaiI4iAc5T7WWV_RT3UWONdhjdFaACPf9lWNXncgz-71EGSp_Cqx7VQsUqaxv2LebAIcA5DQ7LBHQif6n6pqHK0GH2vs2VKfxgtb2JxQcvkwCpC_xQJgUzXVpBaqWtXPx8VIur0F1lx3-B0vCcCxXrp-Rl5MA/s1800/PLMD6340%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1800" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFkhZOO-wIAg97E2OwIDCfBItuxpZUlaiI4iAc5T7WWV_RT3UWONdhjdFaACPf9lWNXncgz-71EGSp_Cqx7VQsUqaxv2LebAIcA5DQ7LBHQif6n6pqHK0GH2vs2VKfxgtb2JxQcvkwCpC_xQJgUzXVpBaqWtXPx8VIur0F1lx3-B0vCcCxXrp-Rl5MA/w400-h241/PLMD6340%5B1%5D.JPG" width="400" /></a></span></span></div><p><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span>Coda alla vaccinara # ingrédients et portions pour ¾ des personnes - 1 queue de bœuf ( déjà coupée en morceaux ) - 2 céleris -.</span></span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;">2 oignons - 1 gousse d'ail - huile d'olive extra vierge - 1 kg de tomates pelées - vin blanc sec - 2/3 de clous de girofle -</span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;">10/12 pignons de pin - 10/14 raisins secs - 2 cuillères à café de cacao amer en poudre - sel et poivre . FAITES COSI -</span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;">La queue de bœuf alla vaccinara est un plat typique de la cuisine romaine, qui est préparé avec de la queue de bœuf parce qu'elle est plus pulpeuse et adaptée à une longue cuisson comme dans ma recette ( voir mes photos ), puis elle est mijotée avec différents légumes et de la tomate. Sa préparation est assez longue, alors commençons par l'explication ! Tout d'abord, coupez la queue en morceaux ou si vous n'êtes pas en mesure de le faire, demandez à votre boucher de le faire, l'important étant de respecter les articulations. Une fois que c'est fait, lavez bien les morceaux de viande pour enlever toute trace de sang et séchez-les bien avec un chiffon sec, prenez le saindoux et coupez-le en morceaux, puis préparez les légumes hachés avec l'oignon, la carotte, le céleri et le persil. Dans une grande casserole, mettez l'huile et le saindoux et faites-le dorer, ou si vous n'utilisez pas de saindoux, versez directement la queue et faites-la dorer. Ajoutez ensuite les légumes hachés, les gousses et l'ail haché, mélangez le tout et faites cuire pendant quelques minutes.Salez et poivrez, versez quelques verres de vin blanc, couvrez avec un couvercle et faites cuire à feu doux pendant un peu plus d'une demi-heure. Une fois que c'est fait, ajoutez la tomate, remuez et laissez cuire pendant plusieurs heures ( 3 ? ), en vérifiant de temps en temps, en remuant et en ajoutant de l'eau si la sauce sèche trop.Ensuite, nettoyez le céleri et coupez-le en morceaux, faites tremper les raisins secs et pressez-les. Lorsqu'il est presque cuit, prenez un peu de sauce, ajoutez une cuillère à café de cacao amer, le céleri blanchi (à votre goût - je ne l'ai pas blanchi) et les raisins secs, les pignons de pin et mélangez le tout ; puis faites cuire pendant quinze minutes. Maintenant tout est prêt ! Vous aurez alors une délicieuse sauce pour assaisonner les pâtes et la queue sera tendre et savoureuse.</span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"> ******* consil du chefAdrianoMennillo_ la recette ne peut se passer des trois ingrédients principaux en dehors de la queue, à savoir le céleri, la sauce tomate et le cacao amer. Toutes les versions qui incluent ces ingrédients, tout en le revisitant, restent dans les limites de la tradition. La recette est d'aujourd'hui > 05/11/2022, elle a commencé à cuire d'abord dans la marmite pendant 55/65 minutes, puis j'ai mis le couvercle sur l'autocuiseur et j'ai fini de cuire à nouveau pendant 65/70 minutes.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; margin: 0px 0px 10px; padding: 0px;"><br /></p><p> *******</p><p>Cialdoni ( Sicilia ) # ingredienti e dosi :> <em style="color: #555353; font-family: montserrat; font-size: 16px; margin: 0px; padding: 0px;">Per la pasta dei cialdoni: </em><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;"> 1 kg di farina 00 - </span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">200 g zucchero-</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">150 gr di strutto -</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">2 uova - </span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">1 bustina di lievito per dolc -</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;"> 1 bustina di vanillina -</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;"> 20 gr di ammoniaca per dolci -</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Latte q.b.>> </span><em style="color: #555353; font-family: montserrat; font-size: 16px; margin: 0px; padding: 0px;">Per la farcitura -</em><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;"> 1 kg di ricotta di pecora -</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">300 gr di zucchero ->>Per lo sciroppo >> </span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">300 gr di zucchero -</span><em style="color: #555353; font-family: montserrat; font-size: 16px; margin: 0px; padding: 0px;">150 ml di acqua .Per guarnire >> </em><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">400 gr di granella di mandorle tostate -</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;"> Zucchero a velo q.b ., p</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">er le scorze dei cialdoni siciliani.</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Su di una spianatoia disporre la farina setacciata a fontana, versarvi lo zucchero, lo strutto tagliato a pezzetti, la vanillina, le uova, il lievito e l’ammoniaca e impastare gli ingredienti, aggiungendo, se l’impasto dovesse risultare troppo duro e secco, un po’ di latte gradualmente fino a ottenere una pasta liscia e omogenea che possa essere stesa con il mattarello.</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Formare quindi con la pasta una palla, avvolgerla con una pellicola e lasciarla riposare per un’ora prima di lavorarla.>>>> </span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Per la crema di ricotta.</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Mettere la ricotta di pecora a sgocciolare in un colino e riporla in frigorifero, quindi setacciarla e mescolarla per bene in una terrina insieme allo zucchero.>>>></span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Per lo sciroppo di zucchero.</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Sciogliere lo zucchero in un tegame insieme all’acqua fredda e portare a bollore. Dopo altri 2/3 minuti, togliere dalla fiamma e lasciare intiepidire.>>>></span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Confezionamento dei cialdoni siciliani.</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Stendere l’impasto fino a ottenere una sfoglia sottile meno di 3 millimetri, quindi ritagliare delle forme rettangolari di 8/10 cm. Avvolgere la forma di pasta attorno ai cilindretti di metallo imburrati, sovrapporre i lembi della sfoglia l’uno all’altro e sistemare i cialdoni su una teglia rivestita con carta forno.</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Cuocere in forno preriscaldato a 180 °C per 15 minuti.</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Una volta sfornati, lasciare raffreddare i cialdoni, quindi spennellarli per intero con lo sciroppo di zucchero e passarli sulla granella di mandorle tritate.</span><span style="background-color: white; color: #555353; font-family: montserrat; font-size: 16px;">Introdurre la crema di ricotta nei cialdoni siciliani poco prima di consumarli, a meno che non si gradiscano dei cialdoni siciliani dalla scorza un po’ più ammorbidita dalla crema, quindi cospargere con zucchero a velo.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_nyUrhTxD52b9gM7cfzpHf3kdjpaD9yy23ylhOpZWmkJY4jnZN8Mjh7_gKA9zYFDPPGjEbiosfQfIZ7rTeG-hgW_SnBGWVUs6FSsp8o_Le1A-ECAFD9A4FL7PEDLLGoxY4JvxNCaIkAOdrLQtQv5x_ifoaaMXjudVSNlCTLvjLsXeT5-UwhOyJZjMA8C/s1645/LOPH0023%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1645" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_nyUrhTxD52b9gM7cfzpHf3kdjpaD9yy23ylhOpZWmkJY4jnZN8Mjh7_gKA9zYFDPPGjEbiosfQfIZ7rTeG-hgW_SnBGWVUs6FSsp8o_Le1A-ECAFD9A4FL7PEDLLGoxY4JvxNCaIkAOdrLQtQv5x_ifoaaMXjudVSNlCTLvjLsXeT5-UwhOyJZjMA8C/s320/LOPH0023%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p> *****</p><p><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">Soup di manzo con tamarindo ( belacan Daging ) # ingredienti e dosi _2000 ml water -</span><br style="background-color: #fefee1; box-sizing: border-box; color: #383838; font-family: Lato, Arial, Verdana, sans-serif; font-size: 15px;" /><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">1000 gr beef -</span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">1 tbsp kecap manis -</span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">2 tsp asem (tamarind) -</span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">1 tsp salt -</span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">3 red lomboks (large chilies) -</span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">2 spring onions -</span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">3 tbsp oil -> </span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; box-sizing: border-box; color: #383838; font-size: 15px; font-weight: bolder;">Haluskan: </span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">bumbu: -</span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">6 shallots - </span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">3 cloves garlic -</span><br style="background-color: #fefee1; box-sizing: border-box; color: #383838; font-family: Lato, Arial, Verdana, sans-serif; font-size: 15px;" /><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">1 tsp trasi bakar (roasted shrimp paste) - </span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">2 tbsp palmsugar .METHOD-</span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">Cut the meat into cubes and slice the shallots fine. Deseed the lomboks and slice them into strips and the spring onions into pieces. Pound or grind the ingredients for the bumbu into a paste. Heat the water in a pan and add the meat. Cook it for 15 minutes. Remove the meat and sieve the stock.</span><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;">Heat in a wok the oil and fry the meat for 3 minutes and remove it. Add the remaining oil and fry the bumbu for 3 minutes. Add the meat and the kecap and fry it for 3 minutes. Then add the asme, the salt and the stock and let it cook slowly for 15 minutes. Mix in the rawits and the sponsi </span></p><p><span face="Lato, Arial, Verdana, sans-serif" style="background-color: #fefee1; color: #383838; font-size: 15px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5J9h5f5Seb-otR4ncxrHVkyqRnI35Qt6RI1_lHEgd8s42o9NmVgBhoefltHeE-yzzww7Qkax62NfsEOxgfAzU86IpjenNUXhvzmW2i9itUyR-rQ4kS9ybxNPcMG4Yeti7kV0JKMlWk52dpBNPwgoDqcOVVRE-BP8mCEOmrQg4GYj5ncveE73Ru-NhYiw/s1658/IMG_E4067%5B2%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1658" data-original-width="1226" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5J9h5f5Seb-otR4ncxrHVkyqRnI35Qt6RI1_lHEgd8s42o9NmVgBhoefltHeE-yzzww7Qkax62NfsEOxgfAzU86IpjenNUXhvzmW2i9itUyR-rQ4kS9ybxNPcMG4Yeti7kV0JKMlWk52dpBNPwgoDqcOVVRE-BP8mCEOmrQg4GYj5ncveE73Ru-NhYiw/s320/IMG_E4067%5B2%5D.JPG" width="237" /></a></div><br />.<p></p><p><br /></p><p>++++++</p><p> <span face="verdana, arial, helvetica, sans-serif" style="font-size: 11px;">Arancino Siciliano _ingredienti e dosi :</span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 500 gr rice</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - pinch of salt</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 1200 ml chicken or vegetable broth (or water) -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 30 gr butter -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 100 gr grated caciocavallo cheese (aged -hard table cheese)</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - saffron .</span></span><span face="verdana, arial, helvetica, sans-serif" style="box-sizing: border-box; color: black; font-size: 11px;"><span style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> <i>for the ragù </i>> </span></span></span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">1 onion</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -1 medium carrot, peeled</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -1 celery ribs</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -100 ml olive oil</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -250 gr minced pork -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> 300 ml canned tomato pulp</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -25 gr butter</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -50 ml white wine</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> -100 gr baby peas</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - salt & pepper to taste</span></span><span face="verdana, arial, helvetica, sans-serif" style="box-sizing: border-box; font-size: 11px; font-weight: 700;"><span style="box-sizing: border-box; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> > <i>also</i> ; </span></span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">50 gr soft caciocavallo or mozzarella</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - 200 gr flour</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - 3 eggs</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - breadcrumbs</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> - sunflower oil for frying .FATE COSI (Method) -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Begin by cooking the rice. Boil broth or salted water and add rice. Cook for about 15min, stirring occasionally. All the liquid should be absorbed once the rice is cooked. (Cooking it this way allows the starch to remain which will help compact the rice when making the arancini.)</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Dissolve the saffron in 100mls of boiling water, and stir through the cooked rice.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Stir through the butter and the grated caciocavallo.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Spread rice into a shallow glass baking dish and cover with plastic kitchen wrap to prevent a skin forming on top of rice. Allow to cool completely for a couple of hours at room temperature before refrigerating.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">For the ragù, finely chop the onion, carrot and celery rib and add to a saucepan with about 100 ml of olive oil and butter. Cook on a medium heat until onion is translucent.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Add the minced pork and brown. Add white wine and cook, stirring for a further 5 minutes.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Add tomato pulp, and salt & pepper.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Cook on low heat for 20 -30minutes with the saucepan covered. Add the peas after 15 minutes of cooking time. Pay attention that the ragù doesn’t stick to the base of the saucepan during cooking and burn, and if necessary, add a little hot water if ragù results too dry. (It should not be liquid). Allow to cool.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Cut fresh caciocavallo cheese into small cubes – you’ll need one for each arancino).</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">To make the arancini by hand, wet your hands, then place 1 heaped tablespoon of rice into the palm of your hand, and shape it into a hollow bowl like shape.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;"> Place 1 /2 teaspoons of the filling in the center, 1 cube of soft caciocavallo (or mozzarella) , and then gently close the rice around the filling, and using your hands mould it into a cone shape. Repeat until all rice is used and refrigerate while you clean up the kitchen and prepare for breadcrumbing the arancini.</span></span><span face="verdana, arial, helvetica, sans-serif" style="font-size: 11px;"> </span><span face="verdana, arial, helvetica, sans-serif" style="font-size: 11px;"> </span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif; font-size: 11px;"><span style="box-sizing: border-box; font-size: medium;">Next, prepare 3 bowls, one with the flour, one with 3 beaten eggs, and the last one with the breadcrumbs.Gently roll each arancini first in flour, then egg, and finally in the breadcrumbs. Refrigerate again until you are ready to fry them.Heat your oil to about 185°C, and fry the arancini in batches of 2 at a time. This depends on the size of the saucepan or deep fryer you are using, but cooking too many at a time will reduce the oil temperature too much. Best not to overcrowd them.Cook, turning occasionally if necessary until they are golden brown. Drain on kitchen paper towel and serve hot. They can also be reheated in a hot (180°C) oven for 20 minutes and enjoyed hot the day after.</span></span></p><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><br /><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiecbO5HLQ3z-tIqcmszgjTh_DIuHla1lmniP9e4M7-6mWyUq5niv1KbhrxTj2fjhobK0GAnKeqsV2rO-FMIKDaAOyrrbl-RnPG4ntCjCHO-p5dCF6ZO0WvFXEde_gZjAAaoMPxCxqOjeT/s1800/IMG_E8200%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1800" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiecbO5HLQ3z-tIqcmszgjTh_DIuHla1lmniP9e4M7-6mWyUq5niv1KbhrxTj2fjhobK0GAnKeqsV2rO-FMIKDaAOyrrbl-RnPG4ntCjCHO-p5dCF6ZO0WvFXEde_gZjAAaoMPxCxqOjeT/w400-h239/IMG_E8200%255B1%255D.JPG" width="400" /></a></span></div></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"> ___</span></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"><br /></span></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;">Granchio con calamarata ( or paccheri )<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZ9j5G4ogDi2GCwxB6I2f5RdOX47hZ-CnCCRJhvHK3IxeTk9LakepH1RSOKb50yvx4NqTxV5IhYlxaY6JhysvsnEOdygfBzDDvxynZvp5I2XDpVZY_do66BPr2a81qMlLAeS9VEgYtlzul-FynAuWfqBqbBtLGUX3nrAu2WbsrrB_u8qN9kqiwB0OFbZn/s1556/VWIY3405%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1546" data-original-width="1556" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZ9j5G4ogDi2GCwxB6I2f5RdOX47hZ-CnCCRJhvHK3IxeTk9LakepH1RSOKb50yvx4NqTxV5IhYlxaY6JhysvsnEOdygfBzDDvxynZvp5I2XDpVZY_do66BPr2a81qMlLAeS9VEgYtlzul-FynAuWfqBqbBtLGUX3nrAu2WbsrrB_u8qN9kqiwB0OFbZn/s320/VWIY3405%5B1%5D.JPG" width="320" /></a></div><br /> > Ingredienti e dosi _</span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">600 gr di granchi freschi - </span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">300 gr di pomodorini da sugo - </span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">250 gr di passata di pomodoro - </span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">250 gr di pelati -</span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">1 dl di olio extravergine d'oliva - </span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">2 cipolle -</span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">4 foglie di basilico fresco - </span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">sale e pepe -</span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">1 peperoncino fresco; preparazione del granchio >METHOD -</span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">Come prima cosa è necessario dedicarsi al crostaceo, quindi lavare il granchio e lessarlo in acqua salata per almeno 10 minuti. Successivamente, si staccano le zampe e si apre il carapace, togliendo la parte superiore; si tolgono le uova e si mettono da parte.Si rompono quindi le chele con lo schiaccianoci o con la pinza e se ne estrae la polpa, si riduce in purea e si unisce con le uova., continuate con il pomodoro.Si realizza un soffritto con la cipolla, sbucciata e mondata finemente, assieme all'olio extravergine d'oliva di primissima qualità. Quando la cipolla sarà leggermente imbiondita, si aggiunge la salsa di pomodoro e i pelati, ricordandosi di aggiustare di sale e pepe.Per dare ancora più consistenza e ottenere un condimento denso, l'idea di unire dei pomodorini da sugo è vincente, si possono aggiungere semplicemente o sbollentarli prima, in modo da eliminare la pelle.Mentre il sugo sta andando, dopo una mezz'ora, si unisce la polpa del granchio e le uova, il basilico e del peperoncino piccante.Dopo 10 minuti a fiamma dolce, il sugo si sta restringendo, è il momento giusto per decidere come utilizzarlo. Se l'idea è quella di una pasta, tuffa gli spaghetti, i paccheri or calamarata direttamente nel condimento, con un cucchiaio di acqua di cottura, amalgamando per bene.</span><span face="Raleway, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 18px;">Altrimenti, togli il sugo di granchio dal fuoco e portalo direttamente sulla tavola, arricchito da crostini di pane, da intingere direttamente, per un antipasto davvero molto goloso.</span></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"><p style="background-color: white; box-sizing: border-box; color: #333333; font-family: Raleway, Arial, Helvetica, sans-serif; font-size: 18px; margin: 0px 0px 20px;"><br /></p></span></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"> *****</span></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"><br /></span></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"><br /></span></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"><span style="color: black; font-family: "Times New Roman"; font-size: medium;">Porchettato rabbit # ingredients and servings :1.5kg boneless rabbit - 250 gr fresh Lucanian sausage -5 or 6 green and red Senise peppers - 200 gr thickly sliced bacon - 200 ml white wine - 1 kg of new potatoes -Small livers -2 cloves of garlic -Ground Senise pepper powder to taste -Wild fennel to taste - Salt to taste -Pepper to taste -Olive oil to taste -Rosemary to taste .METHOD-</span><span style="color: black; font-family: "Times New Roman"; font-size: medium;">Wash and dry the peppers, place them on a baking tray lined with baking paper and roast them in a hot oven at 180/190° for 15/20 minutes, turning them often. Remove the peppers from the oven, peel them, remove the filaments and seeds, cut them into strips, place them in a bowl and season with roughly chopped garlic, salt and oil. After washing and drying the rabbit, place it on a flat surface and flatten it with a meat tenderizer. Sprinkle with salt, pepper, ground pepper, wild fennel and distribute the pepper fillets without the garlic over the entire surface of the rabbit. Cut up the livers and arrange them on the peppers. Remove the intestines from the sausage and reshuffle it to form a loaf, place it on a short side of the rabbit and roll it up along its length. Place the bacon on the roll and tie well with kitchen string. Insert sprigs of rosemary. In an oven dish, place a little oil, the rest of the bacon and lay the rabbit roll on top. Sprinkle with the white wine. Cover the dish with aluminium foil and bake at 180° for one hour in a ventilated oven. Remove the paper, brush with the cooking juices and bake for a further 20 minutes. Leave to cool and cut into 1.5 cm thick slices. Wash and dry the fries, place them in a bowl and pour the oil over them, grease well, add 1 clove of garlic cut in half and the rosemary needles. Place the fries on a baking tray and bake in a ventilated oven at 180° for 40-45 minutes. Check the cooking with a toothpick. Serve the rabbit on a serving plate, arranging the potatoes around it.</span><div class="separator" style="clear: both; color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PtRj0esR5CcCuO9pnRf5PRVUplnxsXWkxfTpC0wpe7bAgVxVKjrT5PQSlVD_aWh7eSpYfa4eRZWn-0qJEAbVdhGBb-gzHSXuIecQOFPJcFdee_gbXI1Dy71xTPYsvinjDOBkSfqOf5ln6vcHl4wJ315_ZT1fmPWuBM_Jn5VfcWLrB-SSgcGLeyXVCV8/s1267/QRMR5844%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1267" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PtRj0esR5CcCuO9pnRf5PRVUplnxsXWkxfTpC0wpe7bAgVxVKjrT5PQSlVD_aWh7eSpYfa4eRZWn-0qJEAbVdhGBb-gzHSXuIecQOFPJcFdee_gbXI1Dy71xTPYsvinjDOBkSfqOf5ln6vcHl4wJ315_ZT1fmPWuBM_Jn5VfcWLrB-SSgcGLeyXVCV8/s320/QRMR5844%5B1%5D.JPG" width="273" /></a></div><br style="color: black; font-family: "Times New Roman"; font-size: medium;" /><br /></span></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"><br /></span></div><div style="font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; line-height: normal;"><span style="color: #274e13;"> *****</span></div><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Zuppa di cozze _ ingredienti e dosi -</span></span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">1 kg di cozze - </span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">1 mazzetto di prezzemolo - </span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;"> 2 spicchi di aglio - </span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">800 gr di pomodori maturi - </span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">olio evo - </span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">Sale - </span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">pane casereccio,raffermo,a fette -</span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;"> Pepe nero ( or peperoncino ) METHOD-</span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">Pulire le cozze lavandole accuratamente e raschiandone la superficie per rimuovere eventuali incrostazioni, staccare il bisso strattonandolo con un colpo deciso.</span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">Spellare i pomodori, tagliarli a metà e privarli dei semi e spezzettarli.</span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">Tritarle finemente il prezzemolo su un tagliere assieme all'aglio.</span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">Mettere in un tegame l'olio evo, il trito di aglio e prezzemolo, e farlo rosolare a fiamma dolce per qualche minuto.</span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">Aggiungere la polpa di pomodoro, un pizzico di sale e far cuocere per 10 minuti a fiamma dolce coperto, mescolando spesso con un cucchiaio di legno.</span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">Nel frattempo brustolire le fette di pane nel forno e sfregarle con aglio a piacere , appena pronte, con mezzo spicchio d'aglio .</span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">Unire le cozze e cuocerle a fiamma vivace fintanto che si aprono,mescolando di tanto in tanto. </span><span style="color: #606060; font-family: Corsiva; font-size: 14.85px; text-align: center;">Servire le cozze,in dei piatti fondi, con il loro sugo,le fette di pane tostato, una spolverata di pepe e di prezzemolo.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJBsp_qf8JpwpE6sJh5mf_rOifhV0kxjxP1zn04xAtLWSovTPpdEYC-aSkM6ZVMYOnBfmX06bPw-kIzyxbiW1Umpb4SJzfYb3R8T-fJpkjGX8jRG-YsGcuLkspJralVMxzaFnoxVBn1IHCOjTPgJwSZpq0WyirkGc5x8j1ha5yjO_HGBDLTJ4eLO2EEod/s1531/CIRB5085%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1402" data-original-width="1531" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJBsp_qf8JpwpE6sJh5mf_rOifhV0kxjxP1zn04xAtLWSovTPpdEYC-aSkM6ZVMYOnBfmX06bPw-kIzyxbiW1Umpb4SJzfYb3R8T-fJpkjGX8jRG-YsGcuLkspJralVMxzaFnoxVBn1IHCOjTPgJwSZpq0WyirkGc5x8j1ha5yjO_HGBDLTJ4eLO2EEod/s320/CIRB5085%5B1%5D.JPG" width="320" /></a></div><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"> *****</span></span></p><div class="separator" style="clear: both; text-align: center;">Rollè coniglio arrosto_ingredienti e dosi -<i style="background-color: white; font-family: Cardo; font-size: 16px; text-align: left;"><span style="color: #444444;">Per l'arrosto di coniglio: </span></i><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">1 coniglio disossato -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">100 gr di prosciutto crudo - </span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">75 gr di pangrattato -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">50 gr di parmigiano grattugiato -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">1 uovo -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">6 amaretti -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">5 noci -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">1 cipolla -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">foglia di prezzemolo -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">mazzetto aromatico (rosmarino e salvia) -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">2/3 scalogni - </span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">1 bicchiere di vino bianco -</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">olio q.b. - </span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">burro - </span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">sale q.b-</span><i style="background-color: white; font-family: Cardo; font-size: 16px; text-align: left;"><span style="color: #444444;">Per i finocchi: </span></i><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">3 finocchi ,</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">6 clementine ,</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">40 gr di burro ,</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">sale q.b.,</span><span style="background-color: white; color: #444444; font-family: Cardo; font-size: 16px; text-align: left;">pepe in grani .METHOD-</span><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;"><i>Per il ripieno del coniglio</i>: affettate la cipolla e fatela soffriggere con qualche cucchiaio di olio e il prezzemolo tritato. Intanto mescolate il pangrattato con il parmigiano, con gli amaretti sbriciolati e i gherigli di noce tagliati grossolanamente. Quindi aggiungete anche il soffritto che avete preparato e un uovo; impastate il tutto in modo da renderlo compatto.</span><i style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;">Per l'arrosto:</i><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;"> </span><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;">prendete la carne di coniglio già disosata e allargatela in un tagliere. Disponetevi le fette di prosciutto crudo e poi al centro, per il senso della lunghezza, il ripieno preparato. Arrotolate bene e legate con dello spago da cucina (o con della rete per insaccati).</span><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;">In una padella capiente, versate qualche cucchiaio di olio, una noce di burro, il mazzetto aromatico (ben legato) e gli scalogni. Fate soffriggere per un paio di minuti, quindi adagiate l'arrosto e fatelo rosolare a fiamma media su tutti i lati. Salate, pepate, versate il vino e lasciate cuocere coperto a fiamma bassa per circa 2 ore. Se, durante la cottura, l'arrosto si asciugasse troppo, potete aggiungere dell'altro vino oppure del brodo di carne.</span><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;">Fate intiepidire l'arrosto, togliete lo spago e servitelo tagliato a fette.</span><i style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;">Per i finocchi:</i><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;"> </span><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;">Lavate e asciugate le clementine. Grattugiate la scorza di tre frutti e poi spremete il succo di tutti i frutti. Tagliate i finocchi a spicchi, scaldate il burro in una padella e rosolate i finocchi, finchè iniziano a prendere colore. Salate e trasferitili in una teglia da forno. Versate il succo delle clementine e la scorza grattugiata nella padella dove avete cotto i finocchi, riducetelo a metà, facendolo sobolire a fuoco vivo. Versatelo sopra i finocchi e cuocete in forno già caldo a 200° per 30 minuti.</span><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;">Servite ben caldi con l'arrosto di coniglio., VOLENDO</span><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;"> </span><span style="color: #444444; font-family: Cardo; font-size: 16px; text-align: justify;">al posto del prosciutto crudo, potete farcire il coniglio con delle fette di pancetta, oltre al sapore, manterrà l'arrosto morbido.</span></div><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><div style="background-color: white; color: black; font-family: Cardo; font-size: 16px; text-align: justify;"><span style="color: #444444;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VdAMHgw8kBwV9BMwzVBiCNFMMo210gNt4Eg3B6quiW6bfCwqPa-UI3bbECM1Q1ILfzXegkoAwF2gizq6UZEtgNJ6qMHRsYs5dbrFe6bOo8Unbrtnc2QRXbM3f9L-xypGpqLDkC0I5xo-QlM3hkPzK_n6qkmEaN6XROf6kiYUgZoLRFX8H1byJklt5mjQ/s1734/IMG_E2758%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1734" data-original-width="1430" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VdAMHgw8kBwV9BMwzVBiCNFMMo210gNt4Eg3B6quiW6bfCwqPa-UI3bbECM1Q1ILfzXegkoAwF2gizq6UZEtgNJ6qMHRsYs5dbrFe6bOo8Unbrtnc2QRXbM3f9L-xypGpqLDkC0I5xo-QlM3hkPzK_n6qkmEaN6XROf6kiYUgZoLRFX8H1byJklt5mjQ/s320/IMG_E2758%5B1%5D.JPG" width="264" /></a></div><br /><br /></span></div><div style="background-color: white; color: black; font-family: Cardo; font-size: 16px; text-align: justify;"><span style="color: #444444;">Gnocchi al tegamino _ingredienti e dosi per 3/4 tegamini -</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="color: #313131; font-size: 13.2px;">1 kg di patate farinose a pasta bianca -</span></div><div style="background-color: white; color: black; font-family: Cardo; font-size: 16px; text-align: justify;"><span style="color: #444444;"><div style="color: #313131; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 13.2px;">220 gr di farina bianca -1 uovo - 1 cucchiaio di parmigiano grattugiato (facoltativo) - sale, pepe .</div><div style="color: #313131; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 13.2px;">Per il sugo: 2 Salsicce di suino sbriciolate - polpa di pomodoro q.b. - 1mozzarella da 250 gr - sale -olio evo q.b.</div><div style="color: #313131; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 13.2px;">- 1/2 cipolla bianca o dorata - vino rosso .METHOD-Preparate un bel sugo corposo soffriggendo in un tegame dell'olio d'oliva e poca cipolla, aggiungete della salsiccia sbriciolata. Doratela leggermente. La salsiccia deve essere di quelle saporite preferibilmente di solo suino e non troppo aromatizzata, quindi senza l'aggiunta del finocchietto (dalle mie parti è quasi sempre presente in questi insaccati ma ha un sapore che non si adatta a questa preparazione). Sfumate con poco vino rosso e quando sarà evaporato aggiungete la passata di pomodoro. Regolate di sale e lasciate cuocere il tempo necessario.Nel frattempo prendete le patate (tiepide) che avrete precedentemente lessato e pelatele, riducetele in purea con lo schiacciapatate e formate una fontana su un piano di lavoro. Aggiungete la farina, l'uovo, il formaggio grattugiato, sale e pepe (facoltativo). Impastate fino ad ottenere una pasta liscia ed omogenea. Infarinate il piano di lavoro e procedete a formare dei bastoncini di circa 1,5 di diametro, tagliateli a tocchetti. A questo punto potreste lasciarli quadrati oppure cavarli leggermente, a voi la scelta. Se avete l'attrezzo per "rigarli", l'arriccia gnocchi, sarebbe perfetto, io non ce l'ho.,<span style="font-size: 13.2px;">Prendete una pentola e portate l'acqua ad ebollizione, salatela e calatevi gli gnocchi, appena saliranno in superficie raccoglieteli con una schiumaiola e conditeli con il sugo alla salsiccia. </span></div><div style="color: #313131; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 13.2px;">Nei tegamini versate un mestolo di sugo, aggiungete gli gnocchi, del formaggio grattugiato, la mozzarella a dadini e condite con altro sugo e pezzi di salsiccia. Terminate l'ultimo strato con una grattugiata di formaggio parmigiano o grana. Infornate a 180° per il tempo necessario.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyB7qrzpXjzJyVYf6jq8DJKqJ5fdcBTVShF5PP_CxfgihY1G-6FFl95_OEF0abVCovDO9vIakMNJbVU1jzXmmR4wPqMTtQQR4Sk7wdJIxe09Fi9Ji0_lqya8ydccczqVT-HffxkeND0NRyJ2nn7YLSEJDdKAG1RrtRUMN6MDPk0FFzark-AarLOljS1Kr/s1312/MWTK9541%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1134" data-original-width="1312" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyB7qrzpXjzJyVYf6jq8DJKqJ5fdcBTVShF5PP_CxfgihY1G-6FFl95_OEF0abVCovDO9vIakMNJbVU1jzXmmR4wPqMTtQQR4Sk7wdJIxe09Fi9Ji0_lqya8ydccczqVT-HffxkeND0NRyJ2nn7YLSEJDdKAG1RrtRUMN6MDPk0FFzark-AarLOljS1Kr/s320/MWTK9541%5B1%5D.JPG" width="320" /></a></div><br /> </div></span></div><div style="background-color: white; color: black; font-family: Cardo; font-size: 16px; text-align: justify;"><span style="color: #444444;">.....</span></div><div style="background-color: white; color: black; font-family: Cardo; font-size: 16px; text-align: justify;"><span style="color: #444444;"> </span></div><div><span style="color: #444444;"><br /></span></div></span></span><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"> </span></span><span style="color: #85868c;"><span style="font-size: 15px;">Hong Shao Rou - ingredienti e dosi per 2 persone -</span></span><span style="color: #85868c; font-size: 15px;">2½ lb. di pancia di maiale disossata e senza pelle, tagliata in pezzi di 1" - 3 cucchiai di zucchero dorato -2 cucchiai di olio di arachidi -</span><span style="color: #85868c; font-size: 15px;">4 cipollotti, le parti bianche e verdi chiare tritate grossolanamente, le parti verdi scure tagliate a fettine sottili -</span><span style="color: #85868c; font-size: 15px;">1 pezzo da 2" di zenzero, sbucciato e affettato sottilmente -Pinch di fiocchi di peperoncino rosso (facoltativo) -2 spicchi d'aglio, schiacciati -</span><span style="color: #85868c; font-size: 15px;">1 baccello di anice stellato -1 cucchiaio di aceto di vino di riso 3 cucchiai di salsa di soia chiara - 1½ cucchiaio di salsa di soia scura -</span><span style="color: #85868c; font-size: 15px;">1/3 di tazza di vino di riso cinese o, in alternativa, di sherry secco.</span><span style="color: #85868c; font-size: 15px;">Riso a chicco corto cotto (per servire) FATE COSI (Metodo) .</span><span style="color: #85868c; font-size: 15px;">Portare a ebollizione una grande pentola d'acqua. Aggiungere la carne di maiale e cuocere, eliminando la schiuma dalla superficie, per 5 minuti (questa fase di sbollentatura è essenziale per eliminare le impurità dalla carne di maiale, rendendola più tenera; non saltare questo passaggio). Scaldare 2 cucchiai di olio di arachidi in una padella a fuoco medio-alto. Aggiungere lo zucchero, mescolare per scioglierlo e cuocere, sempre mescolando, finché lo sciroppo non si addensa e diventa di colore ambrato chiaro, circa 4 minuti. Ridurre il calore a medio e rimettere la carne di maiale nella pentola, girando in modo che tutti i lati siano ricoperti di caramello. Aggiungere le parti bianche e verdi dei cipollotti, lo zenzero, l'aglio e l'anice stellato. Cuocere, mescolando, fino a quando non saranno fragranti, circa 1 minuto. Aggiungere la salsa di soia e il vino e cuocere, mescolando, finché non si riduce leggermente, circa 1 minuto. Versare 3 tazze di acqua calda (deve coprire appena la carne di maiale; aggiungerne altra se necessario). Portare a ebollizione, quindi ridurre la fiamma al minimo e cuocere, parzialmente coperto e mescolando di tanto in tanto, fino a quando la carne di maiale è tenera, 50/60 minuti.Con un cucchiaio forato, trasferire la carne di maiale su un piatto; togliere la pentola dal fuoco. Lasciare che il liquido di cottura del sugo si raffreddi leggermente in modo che il grasso fuso possa salire in superficie. Con un mestolo, scremare il più possibile il grasso (conservarlo per un altro uso).Riportare la pentola a fuoco medio e cuocere, mescolando di tanto in tanto, finché la salsa non sarà leggermente addensata e lucida, 12/15 minuti. Riportare la carne di maiale nella pentola e farla saltare per riscaldarla delicatamente e ricoprirla di salsa.Trasferire la carne di maiale in un piatto da portata. Versare la salsa. Ricoprire con le parti di scalogno verde scuro e servire con il riso a parte.</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">*******NOTES , chefAdrianoMennillo: This was MAO favorite dish.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"></span></p><div class="separator" style="clear: both; text-align: center;">***********</div><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><br /></span><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><b style="background-color: #fdfaf0; font-family: "PT Sans"; font-size: x-large;">Hong Shao Rou - ingredienti e dosi per 2 persone -</b></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><span style="background-color: #fdfaf0; color: black; font-family: "PT Sans"; font-size: 14px;"><span face=""trebuchet ms" , sans-serif"><b>2½ lb. skin-on, boneless pork belly, cut into 1" pieces - </b></span><span face=""trebuchet ms" , sans-serif"><b>3 tbsp golden sugar -</b></span><span face=""trebuchet ms" , sans-serif"><b>2 tbsp peanut oil -</b></span><br /><span face=""trebuchet ms" , sans-serif"><b>4 spring onions, white and pale green parts coarsely chopped, dark green parts thinly sliced -</b></span><br /><span face=""trebuchet ms" , sans-serif"><b>1 2" piece ginger, peeled, thinly sliced -</b></span><span face=""trebuchet ms" , sans-serif"><b>Pinch of red chilli flakes</b> (optional) -</span><span face=""trebuchet ms" , sans-serif"><b>2 garlic cloves, crushed -</b></span><br /><span face=""trebuchet ms" , sans-serif"><b>1 star anise pod -</b></span><span face=""trebuchet ms" , sans-serif"><b>1 tbsp rice wine vinegar 3 tbsp light soya sauce - </b></span><span face=""trebuchet ms" , sans-serif"><b>1½tbsp dark soya sauce -</b></span><br /><span face=""trebuchet ms" , sans-serif"><b><span style="font-size: x-small;">1/3</span> cup Chinese rice wine or alternatively dry sherry -</b></span><span face=""trebuchet ms" , sans-serif"><b>Cooked short-grain rice </b>(for serving) FATE COSI (Method) .</span></span><span style="background-color: #fdfaf0; color: black; font-family: "PT Sans"; font-size: 14px;"><span face=""trebuchet ms" , sans-serif">Bring a large pan of water to a boil. Add pork and cook, skimming off foam from surface, 5 minutes (this blanching step is essential to get rid of any impurities on the pork, making it more tender; don't skip this step!). Transfer pork to paper towels to drain and dry completely<b> </b>.Heat 2 Tbsp. peanut oil in pan over medium-high. Add sugar, stir to dissolve, and cook, stirring constantly, until syrup thickens and turns a pale amber color, about 4 minutes. Reduce heat to medium and return pork to pot, swirling so all sides are covered in caramel.You might have to do this in batches. Add white and pale green parts of the spring onions, ginger, garlic, and star anise. Cook, tossing, until fragrant, about 1 minute. Add soy sauce and wine and cook, stirring, until slightly reduced, about 1 minute.Pour in 3 cups hot water (it should just barely cover pork; add more if needed). Bring to a boil, then reduce heat to low and cook, partially covered and stirring occasionally, until pork is tender, 50/60 minutes.Using a slotted spoon, transfer pork to a plate; remove pot from heat. Let sauce cooking liquid cool slightly so rendered fat can rise to the surface. Using a ladle, skim off as much fat as possible (save it for another use).Return pan to medium heat and cook, stirring occasionally, until sauce is slightly thickened and glossy, 12/15 minutes. Return pork to pot and toss to gently reheat and coat with sauce.Transfer pork to a serving dish. Pour sauce over. Top with dark green scallion parts and serve with rice alongside .</span></span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><span style="background-color: #fdfaf0; color: black; font-family: "PT Sans"; font-size: 14px;"><span face=""trebuchet ms" , sans-serif">****** NOTE , chefAdrianoMennillo: questo era il piatto preferito di MAO .</span></span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c;"><span style="font-size: 15px;"> *****Matteo Interista 2023 a casa dei nonni</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #85868c;"><span style="font-size: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebynEIRM1xel7NYKxG1_QZ6xLGc0VLD026Ge6hCWyKriYNDMXRjwPKQ70jjH3ObidEzvwJE91jXhAg8g5yUepKbr6MyNbnb1VC17lVOKLDlyriRoNbuSMOJB-ifGOkkbnDJi5U0WyCiEETxDIe_Q8UKTxdsZgkzTobE6T0_nCce14julxQarB8g-XO2j6/s1102/QVWP4882%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="955" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebynEIRM1xel7NYKxG1_QZ6xLGc0VLD026Ge6hCWyKriYNDMXRjwPKQ70jjH3ObidEzvwJE91jXhAg8g5yUepKbr6MyNbnb1VC17lVOKLDlyriRoNbuSMOJB-ifGOkkbnDJi5U0WyCiEETxDIe_Q8UKTxdsZgkzTobE6T0_nCce14julxQarB8g-XO2j6/s320/QVWP4882%5B1%5D.JPG" width="277" /></a></span></span></div><span style="color: #85868c;"><span style="font-size: 15px;"><br />*****</span></span><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;">Homard à la provençale (célèbre recette française) -- Ingrédients et portions pour 6 à 8 personnes . 2 homards de 800/900 gr chacun - 8 œufs durs - 250 gr de thon à l'huile - 400 gr de concombres - 1 kg de salade de légumes - 1 litre de mayonnaise, sel - poivre - épices, poivrons, olives noires dénoyautées, feuilles de cresson, pâte d'anchois, sauce vinaigrette, herbes -FATE COSI - Cuire les homards dans de l'eau bouillante avec du céleri-carotte-oignon (court-buillon), laisser refroidir, puis retirer la chair du homard en la coupant en médaillons (voir ma photo). Couper les œufs durs en deux dans le sens de la longueur, retirer le jaune et le passer au tamis avec la pâte d'anchois, faire une pâte et incorporer un peu de mayonnaise. Mélangez les légumes avec la mayonnaise, remplissez les blancs d'œufs avec du thon haché dans l'huile. Nettoyez les concombres et coupez-les en rondelles, placez-les dans un bol et assaisonnez-les avec la vinaigrette et les herbes hachées. Placez la carapace de homard sur une grande assiette ovale et garnissez-la avec les légumes et la mayonnaise, disposez les œufs durs autour de l'assiette avec la purée d'œufs et la pâte d'anchois, disposez les médaillons de homard sur la carapace, servez les concombres avec la mayonnaise sur le côté __</div><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"></span></span></p><div class="separator" style="clear: both; text-align: center;">*******CONSIL au chefAdrianoMennillo -court-buillon ; Dans une grande casserole d'eau froide, mélanger tous les ingrédients avec les légumes hachés, porter à ébullition et poursuivre la cuisson pendant environ 40/50 minutes, après quoi passer le liquide, porter à nouveau à ébullition et faire bouillir le poisson ou les crustacés.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktwyP8gjELTXrsBlpyI8Cw-RAC_bewPD20x42nhExY6KjQKO3lWUGRc8Vz7rF83QdibK9GliO7aELp-31ifbCHRnRz5sDXLLdbIB_AUYYqj0o5o2JI4cpTZTmv0GVbaSfr81WM5q3gIdDk4C3WhxOyxn1TbgeMQ0MqJahY9wDRnay7AgoFMWDRrSTEw/s960/aragostaprovenzale.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="744" data-original-width="960" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktwyP8gjELTXrsBlpyI8Cw-RAC_bewPD20x42nhExY6KjQKO3lWUGRc8Vz7rF83QdibK9GliO7aELp-31ifbCHRnRz5sDXLLdbIB_AUYYqj0o5o2JI4cpTZTmv0GVbaSfr81WM5q3gIdDk4C3WhxOyxn1TbgeMQ0MqJahY9wDRnay7AgoFMWDRrSTEw/s320/aragostaprovenzale.jpg" width="320" /></a></div><div><br /></div></div><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c;"><span style="font-size: 15px;"> ******</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: Cousine;"><span style="font-size: 13.2px;">Risotto alla pescatora _ingredients and servings for 3/4 persons : 200/230 gr carnaroli rice - 1/2 onion - evo oil - 1 small piece of dried peproncino - 350 /400 gr mixed fish (shrimp, clams, squid, cuttlefish, squid...) - white wine - about 1 lt vegetable broth - parsley - METHOD- Wilt the finely chopped onion and chili pepper in a tablespoon of oil. Add the longer-cooking fish (cuttlefish, squid) sliced and cook until it shrinks a little. Throw in the rice and toast it, deglaze with white wine and let it evaporate. Then pour in the hot broth, a little at a time and bring the rice to an almost complete cooking time. Toward the end, add the more delicate fish, such as shrimp and clams, and finish cooking, with the last ladle of broth.</span></span></div><div class="separator" style="clear: both; color: #666666; font-family: Cousine; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0jGWwdk8xFTDJmvWEvpkAdewUW48dfYSN5Ope-NIOVNMHhElF3by2n7FeRwhhfxPoEVtioUjpJH79dm26AyyCD12FOVKsT7OZTbeM7kxLuzU3Ai2VaYwWHJVh0EihxgUs-6HwWij-B_216XYrV6Bk6hGJBHVjxX5HzSCh4S9geL1Z2nDO27BRODSjb7k/s1425/XDBP4903%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1425" data-original-width="1255" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0jGWwdk8xFTDJmvWEvpkAdewUW48dfYSN5Ope-NIOVNMHhElF3by2n7FeRwhhfxPoEVtioUjpJH79dm26AyyCD12FOVKsT7OZTbeM7kxLuzU3Ai2VaYwWHJVh0EihxgUs-6HwWij-B_216XYrV6Bk6hGJBHVjxX5HzSCh4S9geL1Z2nDO27BRODSjb7k/s320/XDBP4903%5B1%5D.JPG" width="282" /></a></div><br /><span style="color: #666666; font-family: Cousine;"><span style="font-size: 13.2px;">.</span></span><p></p><p style="background-color: white; color: #666666; font-family: Cousine; font-size: 13.2px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c;"><span style="font-size: 15px;">*******</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><i>Biscotti ricci ( Sicilia ) ingredienti e dosi per 34/40 pezzi _</i></span></span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 15px; font-weight: 700; letter-spacing: 0.5px; text-align: center;">500 gr di farina di mandorle (non troppo fine) - </span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 15px; font-weight: 700; letter-spacing: 0.5px; text-align: center;">300 gr di zucchero semolato -</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 15px; font-weight: 700; letter-spacing: 0.5px; text-align: center;">2 uova -</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 15px; font-weight: 700; letter-spacing: 0.5px; text-align: center;">vaniglia -</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 15px; font-weight: 700; letter-spacing: 0.5px; text-align: center;">scorza di limone .</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 15px; letter-spacing: 0.5px; text-align: justify;">Preparare l’impasto la sera perchè necessita di un lungo riposo.METHOD-</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 15px; letter-spacing: 0.5px; text-align: justify;">Impastare tutti gli ingredienti insieme con le uova leggermente battute. Il risultato dovrà essere di una consistenza piuttosto dura quindi se, risulta troppo sbricioloso, aggiungere una piccola parte di un terzo uovo viceversa se risulta molliccio aggiungere farina di mandorle. se avete la possibilità di aggiungere qualche mandorla amara tritata, fatelo pure e non vi pentirete!</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 15px; letter-spacing: 0.5px; text-align: justify;">Per la forma sarebbe necessaria un’apposito attrezzo che permette la perfetta realizzazione del biscotto che sarebbe così ,</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 15px; letter-spacing: 0.5px; text-align: justify;"> ho utilizzato una sacca da pasticcere e una bocchetta a stella abbastanza larga. Mi sembra che come forma ci siamo proprio! Una volta formati passateli nello zucchero semolato e infornate i biscotti a °C 190 fino a colorazione. Non attendete la colorazione completa altrimenti rischiate di avere dei biscotti duri all’interno. Si devono colorare soltanto le puntine che fuoriescono., all’interno devono rimanere morbidi.Se volete ottener un effetto lucido spennellateli con poco miele liquido .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAgo1_GdYDtGbeDOzIgFL2kmElJLyQcGcB0gRFlaBUqZGhs8vOc8IMKTCnzuU3EQJHB0g0EZGhfmJTVHr_kzkUsKto9ab5ubKjbWDAns3QgYVL7YQhz-OVkdEGpadqe-hQSCOiwlQ3Sjocw8TgTeYwh2cLcJZhsPuitS6dVcqaA0TvHxxnAsfBvnirWAi/s1526/IMG_E3127%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1526" data-original-width="1322" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAgo1_GdYDtGbeDOzIgFL2kmElJLyQcGcB0gRFlaBUqZGhs8vOc8IMKTCnzuU3EQJHB0g0EZGhfmJTVHr_kzkUsKto9ab5ubKjbWDAns3QgYVL7YQhz-OVkdEGpadqe-hQSCOiwlQ3Sjocw8TgTeYwh2cLcJZhsPuitS6dVcqaA0TvHxxnAsfBvnirWAi/s320/IMG_E3127%5B1%5D.JPG" width="277" /></a></div><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c;"><span style="font-size: 15px;"> ++++++</span></span></p><p><br /></p><p><br /></p><p>++++</p><p> PAMPANELLA -Ingrdienti e dosi # 2kg of pork- white wine vinegar- 3 tablespoons bell pepper powder - 2 cloves of garlic - 1 tablespoon salt .METHOD-Take a piece of pork that has the right amount of fat and rind, which will be used to hold the piece together. Make an incision in the meat without removing the rind. Season the tenderloin with bell pepper powder, minced garlic and salt. Place the meat to rest in a baking dish for 12 hours, covering it with a dampened sheet of baking paper and seal the dish with foil. Bake at 150° C for 3 1/2 hours. Finally, ten minutes before cooking, remove the meat from the oven, remove the paper, water and fat,add a splash of white wine vinegar and return it to the oven to finish cooking(about 15 minutes). The meat will be soft and deep red. At the end of cooking it is served according to the season with different side dishes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSaoL9q44C45CQwR8XZ1VtgxQXjd1Z7Y_8JkhNJlZw0b2YFdTjYtxULLpAN3nDXaiRdSfQGsyZMc2c7hgeREc2DKOVde09P4nG788t8KPs04k6MHZgTzsR2VnBVyf56WL48pxszM5cEyq2Z7ldzkrdBqQXupzQPAljP9cz0JnyL92CJAjbBC8362kS3HE/s1680/IMG_E2974%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1680" data-original-width="1423" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSaoL9q44C45CQwR8XZ1VtgxQXjd1Z7Y_8JkhNJlZw0b2YFdTjYtxULLpAN3nDXaiRdSfQGsyZMc2c7hgeREc2DKOVde09P4nG788t8KPs04k6MHZgTzsR2VnBVyf56WL48pxszM5cEyq2Z7ldzkrdBqQXupzQPAljP9cz0JnyL92CJAjbBC8362kS3HE/s320/IMG_E2974%5B1%5D.JPG" width="271" /></a></div><br /><br /><p></p><p>++</p><div dir="ltr" style="color: #5c5c5c; font-family: lora; font-size: 16px;" trbidi="on">Nocino _ingredienti e dosi : 35 noci immature con il loro mallo -1 litro di ottimo alcool 95° -1000 gr di zucchero -5 chiodi di garofano -Un pezzetto (circa 2 cm) di cannella in stecca -Una fettuccia di buccia di limone (solo la parte gialla) di circa 8/9 cm<span style="color: black;"> .Method_</span>Dopo aver raccolto le noci pulitele con un panno senza lavarle. Spaccatele in 4 parti (usando dei guanti in lattice: il succo di noce fresco macchia moltissimo!) e mettetele in un contenitore di vetro a chiusura ermetica coprendole con lo zucchero. Quindi lasciate per due giorni il contenitore esposto al sole (quanto meno per alcune ore), mescolando un paio di volte al giorno .Il terzo giorno aggiungete nel contenitore l’alcool con i chiodi di garofano e il pezzetto di cannella. Chiudete e lasciate riposare per 9 settimane (60/65 giorni) in una zona luminosa, esposta per alcune ore del giorno alla luce diretta del sole. Una o due volte la settimana mescolate con il contenitore aperto, in modo da ossigenare. Aggiungete il pezzo di buccia di limone solo negli ultimi 8-10 giorni.Filtrate l’infuso senza lasciare depositi e imbottigliate, possibilmente in contenitori di vetro scuro. Fate riposare le bottiglie al buio per almeno 4 mesi (l’ideale è da 12 a 36 mesi) prima di consumare .<b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">La ricetta originale non prevede acqua</b>. Nemmeno per sciogliere lo zucchero, che peraltro dovrebbe sciogliersi nei primi due giorni di macerazione e di fermentazione dei malli. In questo modo (senza acqua aggiunta) zucchero e succo dei malli diluiranno l’alcool portando la gradazione finale del nocino a circa 33°. però, poca acqua aggiunta dà maggiore equilibrio all’alcolicità del liquore, rendendolo più gradevole anche per il minore grado alcoolico. Noi consigliamo dunque di aggiungere un bicchiere di acqua: circa 200 ml di acqua distillata alimentare (oppure di acqua oligominerale naturale). Aggiungetela insieme alla buccia di limone, negli ultimi 10 giorni di macerazione. C’è anche chi ne aggiunge di più., non andare oltre i 300 ml.</div><div class="separator" style="clear: both; color: #5c5c5c; font-family: lora; font-size: 16px; text-align: center;"></div><p><span style="background-color: white; color: #5c5c5c; font-family: lora; font-size: 16px;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #5c5c5c; font-family: lora; font-size: 16px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8cy7z3cfjzn-HywBPEpuNIMJAEdN6FWflJKBo_3xtkJvCNPn-l_HP7FZXlq18w3B5xjQAqFSf75Xh1v_it3E_YPeJIgLqgksPRF0CRWB8dmXBBASDyJwiGWDF3Ged5_KjO2xLNPOeGDYH-1mr7ODtv2Gq-HkON3JiBd9DojeUTkFOv0rZwON9WWagcpC/s1671/EKTE8498%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1037" data-original-width="1671" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8cy7z3cfjzn-HywBPEpuNIMJAEdN6FWflJKBo_3xtkJvCNPn-l_HP7FZXlq18w3B5xjQAqFSf75Xh1v_it3E_YPeJIgLqgksPRF0CRWB8dmXBBASDyJwiGWDF3Ged5_KjO2xLNPOeGDYH-1mr7ODtv2Gq-HkON3JiBd9DojeUTkFOv0rZwON9WWagcpC/s320/EKTE8498%5B1%5D.JPG" width="320" /></a></span></div><span style="background-color: white; color: #5c5c5c; font-family: lora; font-size: 16px;"><br /></span><p></p><div class="separator" style="clear: both; color: #5c5c5c; font-family: lora; font-size: 16px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsjdeDDsXLepbPzqQMlGfcr2U2HhVF-9aAIbP9UoNi1Jb3zqu4b3bUm3sobJNrY1gd2yPpVWCzlKmDakdyKYSroTIUZJ7JA82wMFpRhHUIn49DSYc9pfTx0aPpMPnrmuEcFgAt7hw7EjEgZVrOmWq1pf8LIctvpi0JjXbdK01uXB7brwsmG20qlzG/s1800/AOXP3798%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1250" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsjdeDDsXLepbPzqQMlGfcr2U2HhVF-9aAIbP9UoNi1Jb3zqu4b3bUm3sobJNrY1gd2yPpVWCzlKmDakdyKYSroTIUZJ7JA82wMFpRhHUIn49DSYc9pfTx0aPpMPnrmuEcFgAt7hw7EjEgZVrOmWq1pf8LIctvpi0JjXbdK01uXB7brwsmG20qlzG/w278-h400/AOXP3798%5B1%5D.JPG" width="278" /></a></div><div><br /></div><p><span style="background-color: white; color: blue; font-family: roboto; font-size: 14px; font-style: italic;">Nocino liqueur ( Italy )Nocino _ingredients and doses : 35 unripe walnuts with their hulls -1 liter of very good 95° alcohol -1000 gr sugar -5 cloves -A small piece (about 2 cm) of cinnamon stick -A slice of lemon peel (only the yellow part) about 8/9 cm .Method_DAfter collecting the walnuts clean them with a cloth without washing them. Smash them into 4 parts (using latex gloves: fresh walnut juice stains a lot!) and put them in an airtight glass container covering them with sugar. Then leave the container exposed to the sun for two days (at least for a few hours), stirring a couple of times a day On the third day, add the alcohol with the cloves and cinnamon piece to the container. Close and let sit for 9 weeks (60/65 days) in a bright area, exposed to direct sunlight for a few hours of the day. Once or twice a week stir with the container open, so as to oxygenate. Add the piece of lemon peel only in the last 8/10 daysFilter the infusion without leaving deposits and bottle, preferably in dark glass containers. Let the bottles rest in the dark for at least 4 months (ideally 12 to 36 months) before consuming .The Modenese recipe does not call for water. Not even to dissolve the sugar, which moreover should dissolve in the first two days of maceration and fermentation of the malli. In this way (without added water) sugar and juice from the malli will dilute the alcohol bringing the final alcohol content of the nocino to about 33°. however, little added water gives more balance to the alcohol content of the liqueur, making it more pleasant also because of the lower alcohol content. We therefore recommend adding a glass of water: about 200 ml of distilled alimentary water (or natural oligomineral water). Add it together with the lemon peel in the last 10 days of steeping. Some people also add more. In any case, in our opinion it is good not to go beyon</span></p><p> +++++</p><p><br /></p><p>Zucchine quiche _ingredients and servings _ puff pastry 1 roll - 4 medium-sized zucchini -2 eggs - 10 tablespoons milk - grated parmesan cheese to taste- Rinse and dry the zucchini and cut them into thin slices. Cook the zucchini, lightly salted, with a drizzle of evo oil over medium heat for about 10 minutes, then let them cool. Line a tart mold with the puff pastry and trim off the excess edges. Prick the bottom with the tines of a fork and pour in the zucchini. Mix the eggs with milk and salt in a bowl and pour the mixture over the zucchini. Sprinkle with plenty of grated Parmesan cheese. Bake in a hot oven at 180 degrees for about 30 to 35 minutes. Let rest 10 minutes before serving.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_ctkAj-aInQfUUhCAL5ece_gqSK0xVjDhPhydnnQB7K3HG6punuqKtttJIz7SZxMP9ffd0Z_uuFVdXO4jFsJ0aGAFgtIHgNVFfdhBGQGZeeMNeRusx_w_FerL61pS-vebEZreMNatv7-otclZuMM9lptF9kIzO4Q7vhxvz9NTOnUNmrQOfvFOdVAxsFJ/s1559/IMG_E2934%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1559" data-original-width="937" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_ctkAj-aInQfUUhCAL5ece_gqSK0xVjDhPhydnnQB7K3HG6punuqKtttJIz7SZxMP9ffd0Z_uuFVdXO4jFsJ0aGAFgtIHgNVFfdhBGQGZeeMNeRusx_w_FerL61pS-vebEZreMNatv7-otclZuMM9lptF9kIzO4Q7vhxvz9NTOnUNmrQOfvFOdVAxsFJ/w240-h400/IMG_E2934%5B1%5D.JPG" width="240" /></a></div><br /><p></p><p><br /></p><p><br /></p><p>+++</p><p>Alici fritte # ingredienti e dosi -<span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">500 gr. di alici -</span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">400 gr di pane grattugiato - </span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">2 uova - </span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">Olio di semi per friggere -</span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">Sale qb -</span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">Limone -</span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">Prezzemolo .METHOD-</span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">Per preparare le alici fritte il primo passo è “aprirle a libro” e togliere la lisca al loro interno.</span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">In un recipiente a parte, sbattete le uova e aggiungete un pizzico di sale. Inzuppate poi le alici nelle uova sbattute e passatele successivamente nel pane, compiendo una leggera pressione da entrambi i lati, in modo che questo aderisca bene.</span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">In una padella, fate scaldare l’olio da frittura.</span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">Friggete le alici nell’olio bollente facendole dorare da entrambi i lati. Prima di servirle, ponetele su un foglio di carta assorbente.</span><span face="poppins, sans-serif" style="background-color: white; color: #1e1c1c; font-size: 16px;">Portatele in tavola ben calde, con una spruzzata di prezzemolo e limone, tagliati a spicchi.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9CTSpHAB6hjlTtFqgmkX5dWcuscBw31Osti-wSDS4TfkcKIwaW0NwxJx8hBLjHhJvRP8gLGPDE_3JRQmgestJEz9dOyVjOZWSeOoMSLGU33yk-sFQLLkhqUXY-hfAFvBwpzwZ7wsGGFcZfWBOryOy3vpoRoYM6J17THBL-HBmi-ZbebjROtBX2iXZoXY/s1220/BIOM1539.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1220" data-original-width="965" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9CTSpHAB6hjlTtFqgmkX5dWcuscBw31Osti-wSDS4TfkcKIwaW0NwxJx8hBLjHhJvRP8gLGPDE_3JRQmgestJEz9dOyVjOZWSeOoMSLGU33yk-sFQLLkhqUXY-hfAFvBwpzwZ7wsGGFcZfWBOryOy3vpoRoYM6J17THBL-HBmi-ZbebjROtBX2iXZoXY/s320/BIOM1539.JPG" width="253" /></a></div><br />.<p></p><div><br /></div><p>++</p><p>Pasta con le sarde al forno_ingredienti e dosi :<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">1 kg di pasta formato bucatini – 1 kg di sarde freschissime pesate già pulite – 50 gr di pinoli – 100 gr di uva passolina – 2 grossi mazzi di finocchietto selvatico – 5 filetti di acciughe sott’olio – 1 piccola cipolla – 2 spicchi d’aglio – 3 mestoli di passata di pomodoro ( meglio se si usa il concentrato di pomodoro diluito con acqua del finocchietto ) – 2 mestoli di acqua di cottura del finocchietto – olio extravergine d’oliva – sale e pepe – pangrattato -METHOD-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">In acqua che bolle mettere a cuocere il finocchietto precedentemente lavato e tagliuzzato.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">Pulire, aprire a libro le sarde e lavarle sotto l’acqua corrente.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">In una larga padella rosolare aglio e cipolla tritati in olio; aggiungere le acciughe sott’olio e frantumarle schiacciandole con una forchetta ( operazione che mi hanno insegnato va fatta sempre con la padella fuori </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">dal fuoco altrimenti le acciughe si bruciano rimanendo a pezzettini).</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">Dopo unire la passata di pomodoro o il concentrato diluito con poca acqua della bollitura del finocchietto, salare, pepare ed aggiungere i pinoli e l’uva passolina; cuocere dolcemente.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">Verso fine cottura unire il finocchietto già lessato e fare insaporire bene il tutto.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">A parte, in un’altra padella, friggere le sarde velocemente con un po’ di sale.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">Unire le sarde fritte al condimento e mescolare scuotendo la padella altrimenti le sarde si rompono tutte.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">Qualche minuto ancora e poi si può spegnere il fuoco.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">Cuocere i bucatini in acqua bollente lasciandoli indietro di cottura dato che poi finiranno di cuocere in forno.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">Scolare i bucatini e condirli con il condimento di sarde.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">Ungere una grande teglia da forno di olio e versarvi un pugnetto di pangrattato; facendo roteare la teglia, il pangrattato si distribuisce in modo omogeneo. Scuotere la teglia per eliminare il pangrattato in eccesso e versarvi dentro la pasta condita. Sulla superficie della pasta spolverare un altro po’ di pangrattato ( senza esagerare altrimenti viene asciutta).</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-weight: 700;">Infornare a 200° fino a che la pasta sarà ben cotta e si sarà formata una deliziosa crosticina di pangrattato.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3SeF016jEFEWBkpX8X9K9tT51Rm4fRqPJvQy6Y7HBeNS5HBOVGfI-8SxKaRjs-Bcr_cni2Zbb7tXMoBJ5FlcVLTlgz5SBrWFM8Am0KRV7cYXUikzgjXmzCkbNUAPtHjpWZ_pqOf18D30w019FHh0iqGMGse28Kkv3FkrluG7bLPuE3asrHyO2OySgPBB/s1599/WZMJE0067%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="943" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3SeF016jEFEWBkpX8X9K9tT51Rm4fRqPJvQy6Y7HBeNS5HBOVGfI-8SxKaRjs-Bcr_cni2Zbb7tXMoBJ5FlcVLTlgz5SBrWFM8Am0KRV7cYXUikzgjXmzCkbNUAPtHjpWZ_pqOf18D30w019FHh0iqGMGse28Kkv3FkrluG7bLPuE3asrHyO2OySgPBB/s320/WZMJE0067%5B1%5D.JPG" width="189" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p>++++++++++++</p><p>Timballo di pasta alla siciliana _ingredienti e dosi per 4/5 persone : <span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">350 g di anelletti ( or farfalle ) -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">200 gr di polpa di manzo o vitellone -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">200 gr di tritato misto manzo/maiale - </span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">50 gr di concentrato di pomodoro -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">750/800 gr di conserva o passata fresca di pomodoro - 150/</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">200 gr di piselli -3/5</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;"> melanzana -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">1 spicchio di aglio -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">1 cipolla -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">50 gr di caciocavallo-</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">50 gr di primosale-</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">50 gr di provola -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">1 bicchiere di vino bianco secco -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">4 cucchiai di parmigiano grattugiato -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">200 gr di pangrattato -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">6 cucchiai di olio extravergine di oliva -</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">pepe nero, sale q.b.METHOD-</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Tagliate le melanzana in quattro fette spesse 1 cm, il resto tagliarlo a dadini. Friggere le fette e i dadini e tenerle da parte.Tagliate a dadi i formaggi e tenere da parte. Rosolate la carne più il macinato a fuoco basso con 4 cucchiai dio olio, quindi bagnarla con il vino bianco e , dopo che è sfumato, rimuoverla dal tegame. Aggiungere due cucchiai al fondo di rosolatura della carne e farvi appassire la cipolla tritata. Unire lo spicchio di aglio tritato, la carne, la passata di pomodoro e il concentrato di pomodoro sciolto in 1/2 bicchiere di acqua tiepida.</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Alzate la fiamma e fate cuocere la carne nel sugo mescolando. Se è necessario, bagnare con acqua tiepida e abbassare la fiamma. Salare e pepare e lasciare bollire a fuoco lento e a tegame semicoperto per 2/3 ore aggiungendo l'acqua che occorre .</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Mezz'ora prima di togliere dal fuoco, aggiungere i piselli. Quando è cotta, togliere la carne dal sugo, lasciarla intiepidire, separala dalla salsa e tagliarla a dadini. Recuperare almeno la metà dei piselli, separali dalla salsa e metterli da parte.</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Lessare gli aneletti, scolarla bene al dente e condirla con metà del sugo.</span><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Ungere una teglia antiaderente e cospargerla con il pangrattato eliminando quello in eccesso. Disporre sul fondo le fette di melanzana disposte a formare una stella ( look my photos). Versarvi sopra la metà della pasta, appiattirla e versarvi sopra la carne a dadini, i piselli, le melanzane a dadini, e i formaggi precedentemente tagliati, coprire con il sugo e fare un'altro strato di pasta. Versarvi altro sugo e spolverare la superficie con il pane grattugiato. Coprire il timballo con un foglio di carta forno poi appoggiarvi sopra un coperchio più stretto della teglia con sopra un peso. Dopo circa 1 ora togliere il peso, ditribuire dell'olio extravergine di oliva sulla superficie e infornare per 50 minuti a 180° in forno preriscaldato. Dopo qualche minuto di riposo (or 8/9 di minuti)capovolgere delicatamente su un piatto da portata e servire.</span></p><p><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">******* consil du chefAdrianoMennillo_ questo famoso timballo è famoso a Palermo , Catania e tutta la Sicilia , chi usa anche le uova sode , altri meno piselli , altri la fanno tipo come la pasta al forno , io anni addietro da chef di sala ad Acitrezza ( Catania ) la servivo spesso come a Taormina , riguardo alla pasta io preferisco le farfalle piccole .</span></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw7tS2i9NhhiLzIWEinn_G_nSNgwot_x2Aq2qwQM28_j-keKXOGjd_zAfRXz8H7pYzXHKN2kOF4K8PoT6_hZDCKRGoeKZX-7vqIH5434Wp2OZSKsEQup_X9JHC73S6jPp63MvZeXN3nxxzsk8HOxv5QE0hKaYQK0RU_yyD5H3NjHQLbAhvqpLE1309dXe/s1800/DJOZ0788%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1787" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw7tS2i9NhhiLzIWEinn_G_nSNgwot_x2Aq2qwQM28_j-keKXOGjd_zAfRXz8H7pYzXHKN2kOF4K8PoT6_hZDCKRGoeKZX-7vqIH5434Wp2OZSKsEQup_X9JHC73S6jPp63MvZeXN3nxxzsk8HOxv5QE0hKaYQK0RU_yyD5H3NjHQLbAhvqpLE1309dXe/s320/DJOZ0788%5B1%5D.JPG" width="318" /></a></span></div><p></p><div class="separator" style="background-color: white; clear: both;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.4px;">Sicilian-style pasta timbale _ingredients and servings for 4/5 people : 350 gr anelletti ( or farfalle ) -200 gr beef or veal meat -200 gr chopped mixed beef/pork - 50 gr tomato paste -750/800 gr tomato paste or fresh tomato puree - 150/200 gr peas -3/5 eggplant - 1 clove of garlic -1 onion -50 gr caciocavallo-50 gr primosale-50 gr provola -1 glass of dry white wine -4 tbsp grated parmesan cheese -200 gr breadcrumbs -6 tbsp extra virgin olive oil -black pepper, salt to taste. b.METHOD-Cut the eggplant into four 1 cm thick slices, the rest cut into cubes. Fry the slices and cubes and keep aside.Dice the cheeses and keep aside. Brown the meat plus mince over low heat with 4 tablespoons dio oil, then douse with white wine and , after it has faded, remove it from the pan. Add 2 tablespoons to the meat browning base and wilt the chopped onion in it. Add the minced garlic clove, meat, tomato puree and tomato paste dissolved in 1/2 cup warm water.Raise the heat and cook the meat in the sauce, stirring. If necessary, wet with lukewarm water and lower the flame. Season with salt and pepper and let simmer in a half-covered pan for 2 to 3 hours, adding water as needed .Half an hour before removing from the heat, add the peas. When cooked, remove the meat from the sauce, let it cool, separate it from the sauce and dice it. Recover at least half of the peas, separate them from the sauce and set aside.Boil the aneletti, drain well al dente and toss with half the sauce.Grease a nonstick baking dish and sprinkle with breadcrumbs, removing any excess. Arrange the eggplant slices on the bottom arranged to form a star ( look at my photos). Pour half the pasta on top, flatten it and pour over the diced meat, peas, diced eggplant, and previously cut cheeses, cover with sauce and make another layer of pasta. Pour in more sauce and sprinkle the surface with breadcrumbs. Cover the timbale with a sheet of baking paper then place a lid on it that is narrower than the baking pan with a weight on top. After about 1 hour remove the weight, ditribute extra virgin olive oil on the surface and bake for 50 minutes at 180° in a preheated oven. After a few minutes of resting (or 8/9 of minutes)gently invert onto a serving plate and serve.</span></span></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.4px;"><br /></span></span></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.4px;">******* consil du chefAdrianoMennillo # this famous timballo is famous in Palermo , Catania and all Sicily , those who also use hard-boiled eggs , others less peas , others make it like baked pasta , I years ago as a chef de sala in Acitrezza ( Catania ) I used to serve it as often as in Taormina , about pasta I prefer small farfalle .</span></span></div><p>++++++++++</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3z6qmZtXacNkDJ1B3NGiBcx6-ylpnfR7eqh-P5apRfZyJh5Z9KnfBFt81xV-9Xzlt_o9xUFTizKNgQLR89NVVP783xPkhzF7L1b76W9r6_j1dmzxiw37PD36n432h9CqKEmXpnomvWEEa_mdNfY-Pw2CU3RNElrK6gYRLoVzg_yPkv6ElMkvzKa8ii-z/s2448/269.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="2355" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3z6qmZtXacNkDJ1B3NGiBcx6-ylpnfR7eqh-P5apRfZyJh5Z9KnfBFt81xV-9Xzlt_o9xUFTizKNgQLR89NVVP783xPkhzF7L1b76W9r6_j1dmzxiw37PD36n432h9CqKEmXpnomvWEEa_mdNfY-Pw2CU3RNElrK6gYRLoVzg_yPkv6ElMkvzKa8ii-z/s320/269.JPG" width="308" /></a></div><br /><p><br /></p><p>++++++++++</p><div class="image-container center" id="container-282283285">Poulet au curry chefMennillo_ingredienti e dosi per 3/4 persone - 1 pollo intero tagliato in ottavi ( or 800/900 gr di bocconcini di pollo ) -farina qb - 2 cipolle bianche - 2 mele renette ( sono piccole e rosse ) - 250 gr di riso Basmati - olio evo qb - 200 ml di panna ( vedi my photo e recipe , Io preferisco il LATTE di Cocco 200 ml - 3 cucchiaini di curry -sale .METHOD- in un tegame fate rosolare le cipolle tagliate a filangèe , fate soffrigere le cipolle , dopo 7/9 minuti , aggiungere il pollo tagliato e continuate la cottura per 30/35 , aggiustare di sale , in caso di abbisogna bagnate con poca acqua calda ( ho aggiunto il brodo vegetale , poi aggiungere il curry , rimestate e dopo 2/3 minuti aggiunere la meta tagliata a piccoli cubetti , rimestate ancora per 5/7 minuti e aggiungere il latte di cocco ( a piacere la panna ) rimestate bene , la salsa dovrà risultare densa e abbondante per il riso basmati come accompagnamento .<br /></div><div class="image-container center" id="container-282283285">*****<span style="color: red;">consil du chefAdrianoMennillo_ vedi my photo del 03/10/2021 , ho cucinato il pollo con pezzi grossi e bocconcini di pollo ( ma separati ) , il pollo và sempre infarinato per creare la crema per condire il riso ., il riso basmati è caratterizzato da un profumo delicato e da un'aroma particolare che lo rende diverso dai risi per minestre e risotti , prima di cuocere il riso basmati é molto importante lavarlo con cura sciacquandolo con acqua fredda , corrente per eliminare l'amido , il Curry é una miscela di numerose spezie , cumino-zenzero-cardamono-tamarindo-coriandolo-cuecuma-chiodi di carofano-peperoncino-fieno greco -zafferano ; serve per rendere questa ricetta leggermente piccante e afrodiasica.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygqoWhYpQGQS9VwlbnQJ872lSVRf2zm9hNzVhyOfAQd3vhykUNVGCyFUYRkIMUACrmxknDLnDJFVUGAAFkJENkL5zbipUjuZZjJPjVVdF-ND0s_HlVc4vUOpfTOvkYqa6eIdIBcYBc3A8/s1108/GQGU5554%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="1021" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygqoWhYpQGQS9VwlbnQJ872lSVRf2zm9hNzVhyOfAQd3vhykUNVGCyFUYRkIMUACrmxknDLnDJFVUGAAFkJENkL5zbipUjuZZjJPjVVdF-ND0s_HlVc4vUOpfTOvkYqa6eIdIBcYBc3A8/s320/GQGU5554%255B1%255D.JPG" width="295" /></a></div><br /> Poulet au curry chefAdrianoMennillo_Ingrédients et doses pour 3/4 personnes - 1 poulet entier coupé en huit (ou 800 g de nuggets de poulet) - farine à volonté - 2 oignons blancs - 2 pommes caillettes (sont petites et rouges) - 250 g de riz basmati - huile d'olive à volonté - 200 ml de crème (voir ma photo et ma recette, je préfère les 200 ml de LAIT de coco - 3 cuillères à café de curry - sel. faire ainsi (préparation) - dans une poêle faire frire les oignons coupés en filangée, faire revenir les oignons, après 7/9 minutes, ajouter le poulet coupé et continuer la cuisson pour 30/35, ajuster le sel, si nécessaire mouiller avec un peu d'eau chaude (j'ai ajouté le bouillon de légumes, Ajoutez ensuite le curry, remuez et après 2 / 3 minutes ajoutez la moitié coupée en petits cubes, remuez encore pendant 5 / 7 minutes et ajoutez le lait de coco (si vous aimez la crème) remuez bien, la sauce doit être épaisse et abondante pour le riz basmati en accompagnement.<br />*****consil du chefAdrianoMennillo_ voir ma photo du 03/10/2021 , j'ai fait le poulet avec de gros morceaux ou avec des nuggets de poulet, il faut toujours le fariner pour créer la crème pour le riz.<br /><br /></span><br /></div><div class="image-container center" id="container-282283285"> </div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/SQTHB4jM-KQ" width="320" youtube-src-id="SQTHB4jM-KQ"></iframe></div><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: #f0f0f0; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px; padding: 0px 0px 10px;"><span style="color: black;">Muc nhoi thit ( Calamari ripieni alla Vietnam ) _</span>1 paquet d’encornets (12 environs de taille moyenne) -<br style="margin: 0px; padding: 0px;" />12 cure-dents -200 à 300 gr de porc haché - 1 petit morceau de char siu (optionnel) -<br style="margin: 0px; padding: 0px;" />1 cuil à soupe de nuoc mam - 2 gousses d’ail finement haché -3 cuil à soupe de coriandre haché -<br style="margin: 0px; padding: 0px;" />1 cuil à soupe de citronnelle hachée -1 piment rouge haché (optionnel) -1 cuil à soupe de gingembre râpé -<br style="margin: 0px; padding: 0px;" />1 cuil à café de sucre blanc -1 échalote émincée ou petit oignon, coupé en dés -1/2 tasse de vermicelle<br style="margin: 0px; padding: 0px;" />1/4 tasse de shitake -Huile d’olive-Paprika-Sel -Poivre .> FATE COSI >>Tremper les vermicelles dans l’eau chaude environ 10 min, égoutter et couper les 2 à 3 cm de longueurTremper le shitake dans l’eau chaude environ 10 min, les égoutter et les couper en fines lamelles<b style="margin: 0px; padding: 0px;">Préparation de la farce:</b>Dans un grand saladier, mélanger tout les ingrédients (vermicelles, shitake, porc, coriandre, citronnelle, piment rouge, gingembre, sucre, sel, poivre, nuoc mam, le char siu, l’échalote et paprika), puis cuire à la poêle dans l’huile d’olive, puis réserver.Dégeler les encornets, bien rincer et égoutter. Veiller à bien éponger avec du sopalin chaque encornet.Farcir les encornets avec la farce, et fermer l’extrémité des encornets avec un cure dent..(Essayer de ne pas surcharger l’encornet parce qu’on ne voudrait pas le casser) Dans une poêle, cuire les encornets à feu doux dans un peu d’huile d’olive.Environ 10min de chaque côté.<br style="margin: 0px; padding: 0px;" /> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f0f0f0; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px; padding: 0px 0px 10px;"><b>*********consil du chefAdriano> </b><span> </span>pour ma farce, j’ai passé tous les ingrédients au mixeur pour faciliter le remplissage de la farce dans l’encornet. Pour la sauce, je recommanderais la > sauce nuoc mam cham < ( la ricetta è salsa di pesce ) la trovi in questo blog !!</p><div class="separator" style="clear: both; color: dimgrey; font-family: Lora, serif; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTl1m64Ieo65x6C82FsNn5K4seLKtAhJxnv9XRgCbN9wTGM0Qnr6I0Au1KrCHr8bseKBMdVLtBKfJR3nbscPSV7n5oqQ6bhWz8oV6D625nYwEDVc4xuraOuYHPRXJDlLEfIcIWfPC17AM/s2048/SNPO7937%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="2048" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTl1m64Ieo65x6C82FsNn5K4seLKtAhJxnv9XRgCbN9wTGM0Qnr6I0Au1KrCHr8bseKBMdVLtBKfJR3nbscPSV7n5oqQ6bhWz8oV6D625nYwEDVc4xuraOuYHPRXJDlLEfIcIWfPC17AM/s320/SNPO7937%255B1%255D.JPG" width="320" /></a></div><div><br /></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3BWt9lfuTLm6vWa3iJRl_dG2IYZDFKJ2IArk8Wsecgb1le6JDp22M1YB2gegGVGkkL51ONs4Y-22u8OoDAxYcQjifXbOK3_PuLW9y7tHXudHU3ycjaGtpYXxwhEdJgmy_77kYvvfh8ZjFGdQKdt8wRfC0nZJxfiJRx7qCwOJYrGayTnJ2yaScIJKfyEYq/s531/IMG_E1794.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="430" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3BWt9lfuTLm6vWa3iJRl_dG2IYZDFKJ2IArk8Wsecgb1le6JDp22M1YB2gegGVGkkL51ONs4Y-22u8OoDAxYcQjifXbOK3_PuLW9y7tHXudHU3ycjaGtpYXxwhEdJgmy_77kYvvfh8ZjFGdQKdt8wRfC0nZJxfiJRx7qCwOJYrGayTnJ2yaScIJKfyEYq/w324-h400/IMG_E1794.JPG" width="324" /></a></div><br /><br /><p></p><p><br /></p><p>La Diplomatica (Napoli) ingredienti per la base :<span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Pasta sfoglia già pronta 1 rettangolo 230 gr - </span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Farina 00 75 gr - </span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Fecola di patate o maizena 75 gr - </span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Zucchero 150 gr - </span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Vanillina 1 bustina -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Sale un pizzico -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Uova 5 - </span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Zucchero a velo per la sfoglia q.b.</span><i style="background-color: white; font-family: "Open Sans", sans-serif; font-size: 14px;">Per la crema diplomatica: </i><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Latte 250 ml - </span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Uova 3 tuorli -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Farina o maizena 25 gr -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Zucchero 75 gr -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Vaniglia mezza bacca (o mezza bustina di vanillina) -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Panna liquida fresca 180 ml -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Zucchero a velo 20 gr .</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Per la bagna e per spolverizzare :</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Zucchero a velo q.b. -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Rum 20 ml -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Acqua 200 ml -</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Zucchero 10 gr.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">METHOD-Per preparare la torta diplomatica, iniziate preparando (anche il giorno prima) il pan di spagna (clicca qui per vedere la scheda ricetta dettagliata): dividete gli albumi dai tuorli e sbattete questi ultimi con metà dello zucchero per ottenere un composto spumoso e gonfio e di colore giallo chiaro.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Sbattete poi gli albumi a lucido, aggiungete il restante zucchero quindi unite gli albumi montati ai tuorli montati. Aggiungete la farina, la vanillina e la fecola di patate setacciate insieme, mescolate il tutto con un cucchiaio di legno fino ad ottenere un composto omogeneo.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;"> Imburrate e infarinate uno stampo rettangolare delle dimensioni di 26x20 cm (oppure una teglia rotonda del diametro di 24 cm) e versate l'impasto nello stampo. Fate preriscaldare il forno statico a 180° e infornate il vostro pan di spagna per almeno 35-40 minuti senza mai aprire il forno nella prima mezz'ora di cottura, pena lo sgonfiarsi della torta (per forno ventilato 160° per 30 minuti).</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Estraete lo stampo dal forno e fate raffreddare il pan di spagna nello stampo prima di sformarlo. Una volta freddo, tagliate tutti e quattro i bordi del pan di spagna, cercando di renderli più dritti possibile. Eliminate anche la crosta esterna e ricavate, dal rettangolo ottenuto, uno strato dello spessore di circa 1,5/2 cm e tenetelo da parte.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Per la crema diplomatica: iniziate con la crema pasticcera: riscaldate il latte in un pentolino con la metà di una bacca di vaniglia e i suoi semi; sbattete in una ciotola, con la frusta, il tuorlo e lo zucchero quindi aggiungete la farina.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Con una pinza, eliminate la bacca e versate il latte riscaldato sul composto a filo, amalgamando con la frusta. Riportate il composto sul fuoco e mescolate continuamente fino a che la crema non si sarà addensata.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Trasferite la crema pasticcera in una ciotola e fatela raffreddare, conservandola con un foglio di pellicola a contatto. Passate alla crema chantilly: versate la panna ben fredda nella tazza di una planetaria dotata di frusta, oppure usate uno sbattitore elettrico, e montatela; quando la panna avrà raggiunto una consistenza corposa, aggiungete lo zucchero a velo setacciato, e amalgamatelo alla panna, mescolando con una spatola.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Quando la crema pasticcera sarà completamente fredda, unite la crema chantilly e stemperate le due creme con una frusta, fino ad ottenere una massa spumosa, liscia e omogena.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Ora dedicatevi agli strati di sfoglia: stendete leggermente, con un mattarello, la pasta sfoglia già pronta e ricavate con un coltellino due rettangoli delle dimensioni 23x18 cm. Le dimensioni della sfoglia sono qualche cm più corte di quelle del pan di spagna perché la sfoglia tende a gonfiarsi in cottura. Trasferite i due rettangoli su una leccarda ricoperta di carta forno e bucatele con i rebbi di una forchetta.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Cospargetele di zucchero a velo (10) e passatele in forno statico a 180° per 12-13 minuti (forno ventilato 160° per 10 minuti), fino a quando la loro superficie risultera ben dorata. Preparate ora la bagna: mettete l’acqua e lo zucchero in un pentolino e fate sciogliere bene il tutto;</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">quando avrete ottenuto uno sciroppo denso, spegnete il fuoco e aggiungete il rum. Unite il rum solo a fuoco spento altrimenti evaporerà. Potete ora comporre la torta diplomatica: ponete su un piatto da portata una delle due sfoglie e cospargetela con crema diplomatica, stendendola con una spatola e avendo cura di lasciare mezzo cm di spazio dal bordo.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Prendete ora lo strato di pan di Spagna e adagiatelo sulla crema per formare il secondo strato della diplomatica. Bagnate abbondantemente il pan di Spagna con 2-3 cucchiai di bagna al rum intiepidita quindi cospargetelo con uno strato di crema diplomatica.</span><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;">Terminate ora con l’ultimo strato di sfoglia ed ecco pronta la vostra torta diplomatica! Manca l'ultimo tocco per finire: un'abbondante spolverizzata di zucchero a velo e la diplomatica è pronta per essere divorata! Servitela intera oppure tagliata in pezzi rettangolari o quadrati .</span></p><div><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUleYlS2Ujo4VIK-s9bZEy9qLNTHxX0sbG8yNpJgrDLYUiUddjq5YF6UvOeJDgOuNMhP8E3nUbmG5qA2X5D1dquK9FfKUbC4zlABKNLxUSFCT-KL1W2GxYInPkM7AuAk-DFie-TfEgCVIDv3mXAiNsZFu6BUZvZ0oIg_ChlvxXgB3WjrdQ2J2BhdaXw/s1678/GDJOE7714%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1678" data-original-width="956" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUleYlS2Ujo4VIK-s9bZEy9qLNTHxX0sbG8yNpJgrDLYUiUddjq5YF6UvOeJDgOuNMhP8E3nUbmG5qA2X5D1dquK9FfKUbC4zlABKNLxUSFCT-KL1W2GxYInPkM7AuAk-DFie-TfEgCVIDv3mXAiNsZFu6BUZvZ0oIg_ChlvxXgB3WjrdQ2J2BhdaXw/s320/GDJOE7714%5B1%5D.JPG" width="182" /></a></div><div><br /></div></span></div><p> +++++++++++++++++</p><div style="margin: 0.1pt 0cm;">STRACOTTO al BAROLO <i>-Ingredienti e dosi <i>_ </i></i><i style="box-sizing: border-box;">1 Kg carne manzo (fassona) cipolla, alloro, carote, pancetta, funghi porcini, lardo, farina, marinatura con barolo .METHOD -</i>In una teglia, mettiamo il contenuto di una bottiglia di barolo con della cipolla, della carota e del sedano a pezzettoni. Aggiungiamo anche dell’alloro, sale e delle bacche di ginepro.Prendiamo un bel pezzo di scottona e pratichiamo delle piccole incisioni. Inseriamo in ogni incisione dei pezzetti di carota e di guanciale. Facciamo questo in 3 parti della carne. Posizioniamo la carne nella teglia con il barolo e gli aromi. Rigiriamo e lasciamo marinare in frigorifero per 12 ore, rigirando ogni tanto.Dopo 8/10 ore, preleviamo la carne e la infariniamo leggermente. In padella scaldiamo un filo d’olio con un po’ di pancetta frullata insieme alla cipolla. Quando tutto è ben caldo, mettiamo a rosolare la carne su tutti i lati. Quando è ben rosolata, aggiungiamo la marinatura con le verdure. Aggiungiamo i funghi secchi ammollati. Copriamo e lasciamo cuocere per 2 ore a fuoco lento..<span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #484848; display: inline; float: none; font-size: 14px; text-align: justify;">Dopo la lunga cottura, frulliamo ad immersione il fondo di cottura e serviamo a fette con la crema ottenuta ( salsa ) , OPPURE TAGLIATELO a PEZZi come lo PEZZATINO.</span>Con l’avanzo dello stracotto, prepariamo dei<span> </span><b style="box-sizing: border-box;">ravioli</b>. Tritiamo lo stracotto col coltello. Aggiungiamo un po’ di spinaci lessati, strizzati e tritati, e della robiola. Mescoliamo.Prepariamo la pasta all’uovo con 200 gr di semola e 2 uova. Tiriamo la sfoglia sottile, mettiamo sopra il ripieno a mucchietti e richiudiamo la pasta sul ripieno, facendo uscire l’aria e sigillando bene i bordi. Lessiamo in acqua e ripassiamo in padella con burro e salvia .</div><div style="margin: 0.1pt 0cm;">****** CONSIL du CHEFADRIANOMENNILLO -<span face=""Varela Round", "Helvetica Neue", Verdana, sans-serif" style="background-color: white; color: #52596a; font-size: 14px;">Esistono diversi modi di cucinare la carne che dipendono dal tipo e dal taglio.</span><span face=""Varela Round", "Helvetica Neue", Verdana, sans-serif" style="background-color: white; color: #52596a; font-size: 14px;">Ci sono, per esempio, dei tagli del manzo come il reale, il codone, il muscolo o il fesone da spalla, che, essendo poco adatti per le cotture veloci, s'inteneriscono a forza di vino, odori e fiamma, quindi sono molto più indicati per diventare brasati, bolliti e stracotti.Sono piatti appetitosi, consigliati soprattutto nella stagione invernale, che consentono la preparazione di cibi e molto apprezzati, inoltre permettono a chi li cucina di sbizzarrirsi in aromi e profumi.</span><span face=""Varela Round", "Helvetica Neue", Verdana, sans-serif" style="background-color: white; color: #52596a; font-size: 14px;">Uno di questi è proprio lo stracotto di manzo al barolo. Fondamentalmente, per stracotto si intende un pezzo di manzo rosolato con le verdure, ricoperto con brodo e vino in modo che la superficie liquida possa cuocere per qualche ora, e il livello calare fino a raggiungere la consistenza di una salsa che può essere anche un buonissimo condimento per la polenta, il purè di patate o, più semplicemente, per il pane.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2W721rvWrD4cjtswkK1NSOP4wwNFWLANHwqwKgcL1xYBzj3s15mcZQq0iCs332qt788QbUL6nVdOHeAcQhu7RWKMEWkq2cycFKkAJojzn9MGF55DuRu6mqouvbefhpm4-Yvdla640m80y/s1797/NYJG0178%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1782" data-original-width="1797" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2W721rvWrD4cjtswkK1NSOP4wwNFWLANHwqwKgcL1xYBzj3s15mcZQq0iCs332qt788QbUL6nVdOHeAcQhu7RWKMEWkq2cycFKkAJojzn9MGF55DuRu6mqouvbefhpm4-Yvdla640m80y/s320/NYJG0178%255B1%255D.JPG" width="320" /></a></div><br /><br /></div><div style="margin: 0.1pt 0cm;"> </div><div style="margin: 0.1pt 0cm;"> </div><p>+++</p><p>Ravioli tonno e ricotta _<span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Per la pasta: </span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">300 gr di farina - </span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">3 uova . </span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Per il ripieno: </span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">100 gr di tonno fresco già pulito -</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">50 gr di parmigiano grattugiato - </span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">50 gr di pangrattato - </span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">50 gr di ricotta fresca (soda)-</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">olio extravergine d’oliva-</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">prezzemolo fresco-</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">sale-</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">pepe .> </span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Per il condimento: </span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">burro -</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">salvia fresca .METHOD .</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Per il ripieno: lavare il tonno e asciugarlo bene, poi macinarlo con il tritacarne. Passarlo in padella per 5 minuti con un filo d’olio e due cucchiai di prezzemolo e aglio tritati. Far raffreddare e unire la ricotta, il parmigiano, il pangrattato, sale e pepe: se il composto risulta poco sodo, si può aggiungere un po’ di pangrattato.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Per la pasta: fare la fontana con la farina, mettere al centro le uova e sbatterle leggermente con la forchetta, incorporando lentamente la farina.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Impastare a mano fino ad ottenere una pasta liscia ed omogenea (morbida, ma non appiccicosa): formare una palla, metterla dentro un sacchetto di plastica per alimenti e farla riposare mezz’ora (risulterà più facile tirarla con il mattarello).</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Stenderla la pasta con il mattarello fino ad ottenere una pasta liscia e sottile (2-3 mm): formare i ravioli, mettendo una pallina di ripieno in ognuno e richiuderli pressando bene i bordi (altrimenti si aprirebbero in cottura). Stendere i ravioli su una gratella ricoperta con un canovaccio pulito.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">In una padella a parte, far sciogliere due noci di burro insieme alla salvia: spegnere e tenere da parte.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Lessare i ravioli in abbondante acqua bollente salata e scolarli appena riaffiorano in superficie e l’acqua riprende il bollore.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Mettere i ravioli in padella assieme al condimento di burro e salvia e saltare delicatamente per amalgamare.</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Distribuire i ravioli nei piatti individuali e servire subito.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuERTl4LGsfFlByC_PYxqMHqWri_5qmsrp3KQBf9nuKEOrqWckkLbUkDiov_rzjWGkCqX0KtEMQa5CVLBZvFVhdiAI3YiQndytaRAVih7JpXpmPYh4GP5V3AQJhwKhy9vAwsib6pIPVFFbXBJdT0TvpiadiMRo2RjHUcc8Cn-nL3zgsZWKgGuyrscRZZ2H/s1680/STHS7098%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1680" data-original-width="1022" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuERTl4LGsfFlByC_PYxqMHqWri_5qmsrp3KQBf9nuKEOrqWckkLbUkDiov_rzjWGkCqX0KtEMQa5CVLBZvFVhdiAI3YiQndytaRAVih7JpXpmPYh4GP5V3AQJhwKhy9vAwsib6pIPVFFbXBJdT0TvpiadiMRo2RjHUcc8Cn-nL3zgsZWKgGuyrscRZZ2H/s320/STHS7098%5B1%5D.JPG" width="195" /></a></div> <div> +++++<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCHDHGEZ3fIT9SI8I-lQFqQRRJ_XU2-_zCrk6mCRzaqhdipRwLnFfsUHfsp8sCFEooRDnaumlhHoxkWYBNoSZfZVHqXbhiMYdGQNgUoWvyqkQyCzOWTLcs_8fFHYa4ZfdfLz7uAKrgiRQLGaWIRCcDKi3SRq5Y4ZuyHbZlgDM412iUw_V4HycCQr7bD0j/s512/IMG_1741.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="384" data-original-width="512" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCHDHGEZ3fIT9SI8I-lQFqQRRJ_XU2-_zCrk6mCRzaqhdipRwLnFfsUHfsp8sCFEooRDnaumlhHoxkWYBNoSZfZVHqXbhiMYdGQNgUoWvyqkQyCzOWTLcs_8fFHYa4ZfdfLz7uAKrgiRQLGaWIRCcDKi3SRq5Y4ZuyHbZlgDM412iUw_V4HycCQr7bD0j/s320/IMG_1741.JPG" width="320" /></a></div><br />++++</div><div><br /></div><div><br /><span style="background-color: white; color: #231804; font-family: roboto; font-size: 14px;">Coniglio all' agrodolce_ingredienti e dosi -1.2 kg di coniglio a pezzi -30 gr di uvetta -30 gr di pinoli -12 olive verdi in salamoia -2 carote -2 cipolle - 2 coste di sedano -2 spicchi d’aglio -2 foglie di alloro -2 cucchiai di zucchero -1 cucchiaio di miele -1/2 bicchiere di vino rosso -1/2 bicchiere di aceto di vino -Mosto cotto -Noce moscataOlio evo -Sale -Per la marinatura ::>1 lt di vino rosso -5 bacche di ginepro -3 foglie di alloro -1 mazzetto di erbe aromatiche -1/2 bicchiere di aceto di vino -Pepe nero -Sale - METHOD-</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;">Mettete tutti gli ingredienti per la marinatura in una boule capiente e mettete il coniglio a marinare tutta la notte coperto dalla pellicola.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;">Passato il tempo della marinatura, scolate i tranci di coniglio dalla marinatura e asciugateli bene. Mettete il coniglio a soffriggere in un tegame capiente con olio caldo e 2 spicchi di aglio in camicia.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;">Quando i pezzi di carne saranno ben dorati su tutti i lati, metteteli su un piatto ed eliminate l’aglio. Nello stesso tegame dove è stato rosolato il coniglio, soffriggete le cipolle, le carote e il sedano precedentemente tagliati a fettine.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;">Aggiungete il coniglio e i succhi che la carne ha rilasciato nel piatto. Tenete da parte il fegato, i polmoni, il cuore e i rognoni. Sfumate con del vino rosso, aggiungete l’alloro, l’uvetta precedentemente ammollata, un cucchiaio di mosto cotto, una spolverata di noce moscata e salate.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;">Lasciate cuocere con il coperchio a fuoco dolce. Dopo circa 40 minuti aggiungete le frattaglie e le olive lavate dalla salamoia. Continuate la cottura per altri 15 minuti a fuoco vivace così da far evaporare l’eccesso di acqua.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;">Mescolate insieme lo zucchero, il miele e l’aceto e versate il composto sulla carne, amalgamate bene e lasciate che l’aceto perda acidità e che gli zuccheri caramellino. A fine cottura aggiungete i pinoli. Servite il coniglio tiepido.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotgKZhGhtEV3sk031fYVB9cl_WfJGBkG80HwwP_u_j1DIp_UCFLtpxpF2f3FDmPQySaabOuIrRh1u8m-SkdYZe5nss_dcvGDMkYTWjsxxb4HOlzGFdHa-kNR_SKB7Uiv2wpYA3_W8ORs79qnmS_HSv52_SfEI-Pajg4BssqBGg2meDuntyNUSrT26sw/s1209/EYEJ3443%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1209" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotgKZhGhtEV3sk031fYVB9cl_WfJGBkG80HwwP_u_j1DIp_UCFLtpxpF2f3FDmPQySaabOuIrRh1u8m-SkdYZe5nss_dcvGDMkYTWjsxxb4HOlzGFdHa-kNR_SKB7Uiv2wpYA3_W8ORs79qnmS_HSv52_SfEI-Pajg4BssqBGg2meDuntyNUSrT26sw/s320/EYEJ3443%5B1%5D.JPG" width="286" /></a></div> ++++++</span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><span style="font-family: "Times New Roman"; font-size: medium;">Sarde a beccafico a modo mio _ingredienti e dosi per 6 persone -– 600 gr di filetti di sarde molto fresche - (oppure 1 kg di pesci interi sviscerati)– 200 gr di pangrattato– 80 gr d’uvetta – 80 gr di pinoli – 2 arance non trattate – 1 limone non trattato (+ 1 limone per servire) – 2 cucchiai di zucchero ( a piacere)– foglie d’alloro– olio d’oliva, sale e pepe .METHOD-Scaldare il forno a 190°C. Togliere lascorza degli agrumi (senza la parte bianca) e spremerne il succo.Mettere quest’ultimo da parte. Ammollare l’uvetta in acqua tiepida per 10 minuti.Tostare il pangrattato in una padella , poi aggiungere 3 cucchiai d’olio e lasciar dorare (a fuoco basso).Aggiungere lo zucchero, un pizzico di sale, l’uvetta ben asciugata e i pinoli e cuocere ancora 2 minuti. Versare un terzo del succo di agrumi e mescolare.Lavare e asciugare i filetti poi salarli. Stendere un po’ di farcia e arrotolarli. Infilzare la sarda su uno stecco di legno poi infilare una foglia d’allora. Procedere allo stesso modo con il resto di pesce e di farcia alternando sempre con una foglia d’alloro.Sistemare le sarde in una tegliaoliata, cospargere con il resto di farcia e cuocere per un quarto d’ora circa. Dopo 10 minuti, irrorare il tutto con il resto del succo degli agrumi. Far riposare e servire tiepido con un po’ di succo di limone. Il piatto è ancora più buono il giorno dopo, basterà scaldarlo appena.</span><div class="separator" style="clear: both; font-family: "Times New Roman"; font-size: medium; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM57n-_vc_sopytGu9xuj4lqCFWPT3-p5SoaubYzMU3gbq-RZZCsKfZMoDKl_7KqcZKPHHAF4mvWVkXhg9KMAj51Q44Is8L7HYdZA4XXoiM5xIcFfnEze4noCPJ0Ife1fBDdGETUdA0mG/s1800/PXMQ3483%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM57n-_vc_sopytGu9xuj4lqCFWPT3-p5SoaubYzMU3gbq-RZZCsKfZMoDKl_7KqcZKPHHAF4mvWVkXhg9KMAj51Q44Is8L7HYdZA4XXoiM5xIcFfnEze4noCPJ0Ife1fBDdGETUdA0mG/s320/PXMQ3483%255B1%255D.JPG" width="320" /></a></div><div><br /></div></span></div><div><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;"> +++++</span></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><div dir="ltr" style="font-family: "Times New Roman"; font-size: medium;" trbidi="on">Pizza chiena ( pizza piena ) ingredienti e dosi per lo stampo di 24 cm apribile_</div><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Pasta di pane > </span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">600 gr di farina 00 - </span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">15 gr di lievito di birra -</span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">1 cucchiaio di sugna o olio extravergine di oliva -</span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">pepe - </span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">12 gr di sale -acqua q.b-</span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Method 1- Impastare tutti gli ingredienti con un quantitativo di acqua tale da ottenere un impasto morbido. Far lievitare fino al raddoppio.>>Per il Ripieno >></span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">dalle 15 alle 18 uova - </span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Sale circa 2/30 gr - </span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">salame napoletano a dadini q.b -</span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">parmigiano e pecorino q.b-</span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">pepe q.b. -</span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">eventuali formaggi tagliati a dadini .</span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Battere le uova con il sale , il pepe e i formaggi grattugiati. Aggiungere i salumi. Versare il composto in una capace padella unta di olio e cuocere il composto sino a metà cottura (non di più) mescolando in continuazione. Volendo assaggiate per valutare la sapidità del composto.METHOD2 ;</span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Foderare la tortiera apribile, precedentemente unta di olio, con una parte di pasta di pane lasciando che il bordo fuoriesca dalla tortiera per almeno 2 cm. Cercate di non creare un guscio troppo spesso né troppo sottile,1 cm sarebbe l'ideale. Versare il composto di uova e se occorre battere un paio di uova e versarle sopra il composto. Stendete la pasta di pane lasciata per la parte superiore ad meno di un centimetro e adagiarla sul ripieno. Sigillare bene i bordi precedentemente inumiditi con un pennello intinto nell'acqua. Pennellare la superficie con olio extravergine di oliva.</span><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px;">Cuocere in forno a 180° . Dopo un'oretta inserire al centro della torta un termometro da cucina. Io l'ho tolta quando la temperatura all'interno era di 90° ma nulla vi vieta di fare la prova stecchino in mancanza del termometro.</span><div class="separator" style="clear: both; font-family: "Times New Roman"; font-size: medium; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4dYejfAM82D6ysyJwu2n-uTyfPIeeLzGE0_tZu2gquLlSAMV1_obAWQMlJrAW6UCUS0-3mHO5--Ogw_urUISdGJcjt_SvhqaVNvckHx3Q7_Ssa-n5mWKVLBYQcBi7UTHk7xxSvnNJhNVlZ8LEYIRONPMa102v73O0uHael4Jryi00_rzamHL8kkKHA/s1800/QEZB7735%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4dYejfAM82D6ysyJwu2n-uTyfPIeeLzGE0_tZu2gquLlSAMV1_obAWQMlJrAW6UCUS0-3mHO5--Ogw_urUISdGJcjt_SvhqaVNvckHx3Q7_Ssa-n5mWKVLBYQcBi7UTHk7xxSvnNJhNVlZ8LEYIRONPMa102v73O0uHael4Jryi00_rzamHL8kkKHA/s320/QEZB7735%5B1%5D.JPG" width="320" /></a></div><div><br /></div></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"> ++++++</span></div><div><br /></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><ul style="font-family: "Times New Roman"; font-size: medium; text-indent: 108px;"><li>Fiori di zucca ripieni_ingredienti e dosi per 10/12 pezzi :<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">12</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fiori di zucca</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 250</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ricotta -</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiaio di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">pecorino romano</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">-</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 100</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">provolone</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">or mozzarella ben asciutta -</span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 4</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">acciughe<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">sott'olio (opzionali)</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-olio extra vergine di oliva</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">q.b.</span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-pangrattato -sale e pepe> METHOD-</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 17px; text-indent: 0px;">Pulite i fiori di zucca togliendo il gambo e rimuovendo le puntine esterne e il pistillo. Lavateli velocemente sotto acqua corrente e lasciateli asciugare dopo averli tamponati delicatamente. Preparate il ripieno mescolando insieme la ricotta, il pecorino, il provolone o mozzarella ben asciutta e tagliata a piccoli cubetti, le alici spezzettate, profumate con un po' di pepe(se non mettete le acciughe aggiustate di sale).</span></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 17px; text-indent: 0px;">Mettete la crema ottenuta in una sac à pochè e riempite i fiori di zucca lasciando un po' di spazio in cima per richiuderli a caramella con le punte. Oliate una teglia e posizionate i fiori, spennellate anche questi con un po' di olio e cospargeteli con del pangrattato e dell'altro pecorino, fate cuocere in forno preriscaldato a 200° per circa 15 minuti. Servite i vostri fiori di zucca caldi, sono buonissimi anche a temperatura ambiente.</span>Potete omettere le acciughe ed aggiungere al ripieno del basilico o menta e scorza di limone grattugiata.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-D4u-wGnm2-wPqQTicDnfTa1CpTwzYW3r26BW7ELHQtTATTl0tiOD1bqppnIo_xsxzPr5u6CLuQkOz4-o_u5JQPXmWLvxg-jbPDU6xzVax4I3hTfHB-RDQUCYqq5f5rBmM7JJGXKFktQYg2oM_8RQX-iOleBAsexfYfzhZ0C60oVs-P0BL_pIyFbcpw/s1419/RCXE1509%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1235" data-original-width="1419" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-D4u-wGnm2-wPqQTicDnfTa1CpTwzYW3r26BW7ELHQtTATTl0tiOD1bqppnIo_xsxzPr5u6CLuQkOz4-o_u5JQPXmWLvxg-jbPDU6xzVax4I3hTfHB-RDQUCYqq5f5rBmM7JJGXKFktQYg2oM_8RQX-iOleBAsexfYfzhZ0C60oVs-P0BL_pIyFbcpw/s320/RCXE1509%5B1%5D.JPG" width="320" /></a></div></li><li><span style="color: red;"><i> </i></span></li></ul></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><div style="font-family: "Times New Roman"; font-size: medium;">Spaghetti al polpo ubriaco_ingredienti e dosi _ 1 1/2 di Polpo - 300/400 gr Spaghetti - 2 Cipollotto - Olio extravergine d’oliva -Sale -Maggiorana -1 bicchiere di vino rosso abbondante - Peperoncino -METHOD-Per prima cosa sminuzzate il cipollotto e fatelo stufare in padella con un po’ d’olio, il sale e il peperoncino. Inserite il polpo in padella e fatelo insaporire nel fondo di cottura e poi aggiungete un bicchiere di vino rosso abbondante e un rametto di maggiorana.Coprite con il coperchio e lasciate cuocere per circa 40 minuti a fiamma bassa. Nel frattempo preparate la pentola con l’acqua per pasta, calcolando bene i tempi di ebollizione e i tempi di cottura degli spaghetti.Passato il tempo, levate il polpo dalla padella, ponetelo su un tagliere e fate a pezzi grossolani i tentacoli. Una volta tagliati calateli nuovamente in padella e finite di cuocerli mentre il sugo si ritira.Scolate gli spaghetti leggermente indietro con la cottura in modo da finire di cuocerli nel sugo del polpo, magari aiutandovi un po’ con l’acqua di cottura della pasta nel caso il sugo si restringa un po’ troppo.Concludete mantecando con un filo d’olio extravergine d’oliva e qualche foglia di maggiorana.</div><div style="font-family: "Times New Roman"; font-size: medium;"> </div><div style="font-family: "Times New Roman"; font-size: medium;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fam8LTvxHZejtofH1Z_dMP23CbKgzPiklCjRQGZ9RVOCC77AyGy_240LVoYwjqm4BM05k0hQkbHvmEWF4FPVSnpBtnbKCZNWUld-VCw_v7-yuw-Daj-k9AEF7t0jWJfNVkM51pESstLx/s1351/PFNM0109%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="1201" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fam8LTvxHZejtofH1Z_dMP23CbKgzPiklCjRQGZ9RVOCC77AyGy_240LVoYwjqm4BM05k0hQkbHvmEWF4FPVSnpBtnbKCZNWUld-VCw_v7-yuw-Daj-k9AEF7t0jWJfNVkM51pESstLx/s320/PFNM0109%255B1%255D.JPG" /></a></div></div></span></div><div><br /></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><div class="separator" style="clear: both; font-family: "Times New Roman"; font-size: medium; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWLTYPxOlopgJep-5Qytc1FHgweJmHutDRJ6KMFgILdrB3CWzCksSW-s6xK84VMdKVLscBm7R5eWW7TxEcG95w61aTL1tOXypcXqm8oYy6gAwyMuu2gccc9WH-I-SNWrm8zZWT28Ne9Tw/s1600/4+moi.jpg" style="margin-left: 1em; margin-right: 1em;">moi , a Stresa come chef de rang . Hotel Regina Palace -1973 <img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWLTYPxOlopgJep-5Qytc1FHgweJmHutDRJ6KMFgILdrB3CWzCksSW-s6xK84VMdKVLscBm7R5eWW7TxEcG95w61aTL1tOXypcXqm8oYy6gAwyMuu2gccc9WH-I-SNWrm8zZWT28Ne9Tw/s320/4+moi.jpg" width="320" /></a></div><br style="font-family: "Times New Roman"; font-size: medium;" /><br style="font-family: "Times New Roman"; font-size: medium;" /><span style="background-color: yellow; font-family: "Times New Roman"; font-size: medium;">my experience to chef de rang , to Sommelier > </span><span style="font-family: "Times New Roman"; font-size: medium;">Apertura e Servizio di una Bottiglia di Vino : La bottiglia richiesta dal cliente viene pulita e si conduce al tavolo tenendola dal basso, con il braccio sinistro, usando un torciòlo o frangino) , dopo averla mostrata si enuncia l'etichetta: nome, denominazione, cantina, annata, gradazione alcolica , si torna quindi al tavolo di servizio (gueridon) dove si depone la bottiglia avendo cura di lasciare l'etichetta sempre rivolta verso il cliente . La bottiglia, che non deve essere mai mossa, si incide in senso orizzontale appena al di sotto della baga o cèrcine, la nervatura in cima al collo, prima in senso orario e poi antiorario., si incide nuovamente ma questa volta in senso verticale e si rimuove la capsula di stagnola deponendola sul piattino di servizio o nella tasca frontale del proprio grembiule. Mediante il torciòlo ( tovagliolo ) si pulisce il collo della bottiglia dalle polveri e dalle muffette che si potrebbero essere formate attraverso gli appositi forellini di aerazione posti in cima alla capsula , come cavatappi è preferibile utilizzare il modello a doppia leva: si punta la spirale (verme) al centro del tappo e si inserisce con una rotazione., durante questa operazione bisogna mantenere una posizione verticale della spirale, e soprattutto non esagerare nell'inserimento per evitare assolutamente di bucare il tappo all'interno della bottiglia, perché i residui di sughero cadrebbero nel vino. Si inizia quindi a tirare usando la prima leva del cavatappi poi, a fine corsa, si passa al secondo ancoraggio. Quando vi trovate a fine corsa il tappo inizia a fare meno resistenza, e allora con delicatezza si può ultimare l'estrazione roteandolo leggermente: si eviterà con cura di non fare il poco elegante "bòtto" Si annusa il tappo per valutare la bontà del vino che talvolta viene corrotto proprio dal sughero, dopodiché lo si poggia sul piattino senza toccarlo con le mani. Si deve infatti evitare che le nostre dita assumano profumi indesiderati (durante una serata si potrebbero dover aprire decine di bottiglie di diversa qualità e tipologia) e condizionino le nostre future degustazioni.,con un'estremità del torciòlo si pulisce il becco dai residui di sughero e si versa poco vino nel nostro bicchiere da degustazione: se l'assaggio risulta buono il vino è pronto per essere servito, il vino si serve da destra prendendo la bottiglia da sotto oppure con le dita leggermente sulla pancia. Se ne versa un po' al referente in attesa del suo okay, si parte dalla donna più anziana e via via si procede con le più giovani fino a ritornare al referente, il quale riceve per ultimo. Un'eccezione può essere costituita nell'ordine da un festeggiato oppure da un eventuale prelato, che andrebbero serviti per primi.</span><span style="color: red; font-family: "Times New Roman"; font-size: medium;">>></span><span style="font-family: "Times New Roman"; font-size: medium;"> La procedura di servizio si effettua in senso orario. Quando si serve, per evitare la caduta di gocce sul tavolo o sui vestiti, nel momento in cui si verticalizza la bottiglia la si ruota leggermente e si pulisce con il torcilo, a questo punto si torna al tavolo di servizio dove si lascia l'etichetta rivolta verso il tavolo del cliente, sempre ben visibile. Si può finalmente togliere il tappo dal cavatappi utilizzando il torciolo, così non ci si impregna di aromi e odori per il vino successivo.</span><br style="font-family: "Times New Roman"; font-size: medium;" /><br style="font-family: "Times New Roman"; font-size: medium;" /><br style="font-family: "Times New Roman"; font-size: medium;" />+++++<br style="font-family: "Times New Roman"; font-size: medium;" /><br style="font-family: "Times New Roman"; font-size: medium;" /><br style="font-family: "Times New Roman"; font-size: medium;" /><br style="font-family: "Times New Roman"; font-size: medium;" /><br style="font-family: "Times New Roman"; font-size: medium;" /><span style="background-color: yellow; font-family: "Times New Roman"; font-size: medium;">Apertura e servizio di una bottiglia di spumante > </span><span style="font-family: "Times New Roman"; font-size: medium;">La bottiglia richiesta dal cliente viene pulita e si conduce al tavolo tenendola dal basso, con il braccio sinistro, usando un tovagliolo (torciòlo ).,dopo averla mostrata al richiedente si enuncia l'etichetta: nome, denominazione, cantina, annata, gradazione alcolica , s i torna quindi al tavolo di servizio dove si depone la bottiglia avendo cura di lasciare l'etichetta sempre rivolta verso il tavolo del cliente., evitando la linguetta in dotazione si passa all'incisione della capsula al di sotto del cercine. L'alluminio di scarto va poi deposto nel piattino di servizio oppure nella tasca del proprio grembiule , mediante il torciòlo si pulisce il collo della bottiglia dalle polveri e dalle muffette che si potrebbero essere formate attraverso gli appositi forellini di aerazione posti in cima alla capsula. </span><span style="color: red; font-family: "Times New Roman"; font-size: medium;">*********** </span><span style="font-family: "Times New Roman"; font-size: medium;"> La pressione di uno spumante può raggiungere le 7/8 atmosfere, ragione per cui si pone una mano sulla capsula mentre con l'altra si allenta l'occhiello della gabbietta con prudenza. Qualora l'occhiello si rompa, per rimuovere la gabbietta possiamo sempre ricorrere all'uso dell'apposita pinza per spumante, che ci aiuterà nell'operazione . Si porta via la capsula insieme alla gabbietta, avendo cura di agire con forza con il pollice sul tappo, la bottiglia si afferra con la mano sinistra e si tiene il tappo con le dita della destra: a questo punto va ruotata dal fondo tenendola in posizione inclinata a 45°, in modo che si distribuisca la pressione dell'anidride carbonica su una superficie maggiore rispetto a quella consentita dal collo della bottiglia. In questo modo si vince la resistenza del tappo e lo si estrae senza fare troppo rumore. Se il tappo oppone troppa resistenza, per smuoverlo possiamo sempre ricorrere alla pinza , si annusa il tappo per valutare la bontà dello spumante e verificare che non ci siano difetti, dopodiché lo si poggia sul piattino • Con un'estremità del torciòlo si pulisce il becco dai residui di sughero o di polvere e si versa poco liquido nel nostro bicchiere da degustazione: se l'assaggio risulta positivo lo spumante è pronto per essere servito , si serve da destra impugnando la bottiglia da sotto con tre dita infilando il pollice nell'apposita cavità (picura o fondello). Se ne versa un po' al referente in attesa del suo okay . Si parte dalla donna più anziana e via via si procede con le più giovani fino a ritornare al referente che riceve per ultimo. Un'eccezione può essere costituita nell'ordine da un festeggiato oppure da un eventuale prelato, che andrebbero serviti per primi.- La procedura di servizio si effettua in senso orario. Quando si serve, per evitare la caduta di gocce sul tavolo o sui vestiti, nel momento in cui si verticalizza la bottiglia la si ruota leggermente e si pulisce con il torciolo. A questo punto si torna al tavolo di servizio dove si lascia la bottiglia con l'etichetta rivolta verso il tavolo del cliente, sempre ben visibile.</span></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px;"> **********<br /><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGcNofX8AwgofEswYmr-0otQ_GNEyOUbyapH2Lfwhska0NqdwuN21UkkurAPOFMFepBCyWyTwESO_KxaWTLG1UCvv1GXmMdPTNJ_EEhRWAOWe5Vhp7yls3A9v1NoDmKxFYDg77DeK61gVFFrJ7Loe1gGNN3A_0XHuDmAJu9eTSWtgLylvmQu2SFmLhFHp/s1600/286.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1198" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGcNofX8AwgofEswYmr-0otQ_GNEyOUbyapH2Lfwhska0NqdwuN21UkkurAPOFMFepBCyWyTwESO_KxaWTLG1UCvv1GXmMdPTNJ_EEhRWAOWe5Vhp7yls3A9v1NoDmKxFYDg77DeK61gVFFrJ7Loe1gGNN3A_0XHuDmAJu9eTSWtgLylvmQu2SFmLhFHp/s320/286.JPG" width="240" /></a></div>Cassata siciliana al forno_ingredienti e dosi :Per la pasta frolla ><br /><b style="box-sizing: border-box; color: #292929; font-family: "Open Sans", Arial, Georgia, Cambria, sans-serif; font-size: 14px; margin: 0px; padding: 0px;"><div style="box-sizing: border-box; margin: 0px; padding: 0px;"><div style="box-sizing: border-box; font-weight: 400; margin: 0px; padding: 0px;">280/300 gr di farina 00 -100 gr di burro morbido a pezzi -1 uovo e 1 tuorlo-100 gr di zucchero -aroma di vaniglia-<span style="font-family: inherit;">scorza, di limone-</span><span style="font-family: inherit;">1/4 di cucchiaino di lievito per dolci -</span></div></div><div style="box-sizing: border-box; margin: 0px; padding: 0px;"><div style="box-sizing: border-box; font-weight: 400; margin: 0px; padding: 0px;"><span style="box-sizing: border-box; font-family: inherit; margin: 0px; padding: 0px;">un pizzico di sale.<i>per il ripieno</i>.</span><b style="box-sizing: border-box; margin: 0px; padding: 0px;">: </b>300 gr di ricotta-100 gr di zucchero-50 gr di gocce di cioccolato fondente-50 gr di biscotti sbriciolati (or pan di spagna).<b style="box-sizing: border-box; margin: 0px; padding: 0px;">- <i>per decorare</i> .</b>zucchero a velo , stampo 28 cm/21 cm _METHOD-<span style="box-sizing: border-box; margin: 0px; padding: 0px; text-align: justify;">Preparare la frolla mettendo in una ciotola il burro freddo con lo zucchero, lavorare fino a ottenere un composto omogeneo. Unire l'uovo e il tuorlo, l'aroma di vaniglia, la scorza di limone grattugiata e un pizzico di sale, amalgamare bene. Aggiungere la farina setacciata (la dose che occorre in base alla grandezza delle uova) e il lievito. Lavorare l'impasto rapidamente, quindi fare riposare il composto in frigorifero tutta la notte avvolto in un foglio di pellicola trasparente.</span><b style="box-sizing: border-box; font-family: inherit; margin: 0px; padding: 0px; text-align: justify;"> </b><span style="text-align: justify;">Preparare il ripieno mettendo in una ciotola la ricotta sgocciolata e setacciata, unire lo zucchero e mescolare bene. Aggiungere le gocce di cioccolato fondente.</span><span style="box-sizing: border-box; margin: 0px; padding: 0px; text-align: justify;">Trascorso il tempo di riposo della pasta frolla, stendere </span><span style="text-align: justify;">con un matterello 2</span><span style="box-sizing: border-box; margin: 0px; padding: 0px; text-align: justify;">/3 del panetto tra 2 fogli di carta forno </span><span style="text-align: justify;">ad uno spessore di 4-5 mm</span><span style="box-sizing: border-box; margin: 0px; padding: 0px; text-align: justify;"> (1/3 lasciarlo da parte per la copertura). Foderare </span><span style="text-align: justify;">con la frolla stesa</span><span style="box-sizing: border-box; margin: 0px; padding: 0px; text-align: justify;"> lo stampo (imburrato e infarinato), tagliare dai bordi la pasta in eccesso. Distribuire sul fondo metà dei biscotti sbriciolati, farcire con il ripieno di ricotta livellandola con un cucchiaio, infine cospargere con i rimanenti biscotti sbriciolati. Stendere la restante pasta frolla adagiarla sopra a chiusura facendola aderire ai bordi spennellati con l’albume avanzato; sigillare bene. Tagliare gli eccessi di pasta dal bordo esterno. Bucherellare la superficie con uno stuzzicadenti</span><span style="box-sizing: border-box; margin: 0px; padding: 0px; text-align: justify;"> e infornare per circa 50 minuti a 175 °C.</span><span style="box-sizing: border-box; margin: 0px; padding: 0px; text-align: justify;"><b style="box-sizing: border-box; margin: 0px; padding: 0px;"> </b>Sfornare e raffreddare su una gratella, sformare capovolgendola una volta fredda. Prima di servire spolverizzare di zucchero a velo utilizzando una griglia per crostate per l'effetto losanghe (oppure se non si è in possesso della griglia, si possono utilizzare degli stecchi da spiedini appoggiati sulla superficie e, dopo aver spolverizzato di zucchero a velo, rimossi. </span><div style="box-sizing: border-box; margin: 0px; padding: 0px;"><div style="box-sizing: border-box; margin: 0px; padding: 0px;"><div style="box-sizing: border-box; margin: 0px; padding: 0px;"><div style="box-sizing: border-box; margin: 0px; padding: 0px; text-align: justify;"><span style="box-sizing: border-box; font-family: inherit; margin: 0px; padding: 0px;">****** Consil du chefAdrianoMennillo</span><span style="box-sizing: border-box; font-family: inherit; margin: 0px; padding: 0px;"> </span><span style="font-family: inherit;">a piacere aggiungere al ripieno i canditi. La ricetta della pasta frolla è stata modificata nel tempo, quest'ultima risulta ben friabile, più compatta e perfetta al taglio.</span></div><p style="box-sizing: border-box; line-height: 22px; margin: 0px 0px 10px; padding: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWaty99VJcx4pxe82Mcgk9V90pLmgO0_FSgMzim9HA976KH6vj9i4wLZ9UDZad2ZED1XVMdP3Peo5Pp16vVDGcGoQXO12uDqe31biup4_bdDjhTwssThau7CDER9vr4oNrFY6YgQSP4mBupzQHm0WxTeOCIIFIeHm-aT4JreIr6IAqmp-vbv6bDCdBcqx/s1799/IMG_E2699%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1799" data-original-width="793" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWaty99VJcx4pxe82Mcgk9V90pLmgO0_FSgMzim9HA976KH6vj9i4wLZ9UDZad2ZED1XVMdP3Peo5Pp16vVDGcGoQXO12uDqe31biup4_bdDjhTwssThau7CDER9vr4oNrFY6YgQSP4mBupzQHm0WxTeOCIIFIeHm-aT4JreIr6IAqmp-vbv6bDCdBcqx/s320/IMG_E2699%5B1%5D.JPG" width="141" /></a></div><br /><span style="box-sizing: border-box; font-family: inherit; margin: 0px; padding: 0px;"><br style="box-sizing: border-box; margin: 0px; padding: 0px;" /></span><p></p><p style="box-sizing: border-box; line-height: 22px; margin: 0px 0px 10px; padding: 0px; text-align: center;"><br style="box-sizing: border-box; margin: 0px; padding: 0px;" /></p></div></div><span id="blog-pager-newer-link" style="box-sizing: border-box; float: left; margin: 0px; padding: 0px;"><br /></span><span id="blog-pager-newer-link" style="box-sizing: border-box; float: left; margin: 0px; padding: 0px;"><br /></span></div></div></div></b></span></div><div><p></p></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-2304952373268578082022-06-07T19:13:00.112+02:002024-03-16T18:44:14.517+01:00 # Spaghetti with tarallo and anchovies # 塔拉洛和凤尾鱼意大利面 # Braciole barese al sugo # Lepre alla cacciatora # Walmuts and cooked wine cake # Cannelloni my way # Chichen cacciatore # Spaghetti risottati aux poisson # Pasta and potatoes with baked provola # Fumet # Bisquè # Long-Life Noodles # Swedish meatball # Lasagne con verdure # Carciofi alla siciliana # Casatiello dolce # Ramen # Crocchè fritti # Parmigiana di melanzane # Strongolapreti aux orties # Arrosto di vitello al forno # Tagliolini al tartufo # Pàtes orecchiette avec tomates cerises # Neapolitan fish soup # Pizza escarole # Pollo farcito all'uva nera # Sauce genovese ( neapolitane )# Pasta alla genovese # Gàteau à la noix de coco # Poulet au curry chefAdriano# Arancino siciliano # Zarzuela # Calamari all'Adriano # Moussaka all'Adriano # Torta al profumo di mare # Dhansak Dal # Ostriche gratinate alla bretone # Truccoli all'astice # Vingisgrassi # Spaghetti Vodka e mazzancolle all'Adriano # Faraona imbottita al forno # Anatra speziata all'arancia # Salsa di pesce # Torta verde ai 3 Dinosuuri # Crema pasticcera # Spaghetti al cartoccio # Kuliabiac Salmone # Pasticcio di Maccheroni all'Adriano # Chili con carne # Locro de pata # Lasagne al forno # Poulet au pot Henri IV# Timballo di ziti # Coq au vin # Tiramisù # Pastiera napoletana # Neaoilitan pasta maker # Filetto di bue alla wellington # Spaghetti con le sarde # Spaghetti allo scoglio # Minestra marinata<p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"> Spaghetti with tarallo and anchovies # ingredients and doses - 250/300 gr spaghetti ( or pasta to taste )-6/7 fillets of anchovies in oil -2 cloves of garlic -2/3 crumbled pepper and almond taralli -5 tablespoons of oil - extra virgin olive oil- parsley. DO THIS .For the preparation of our Apulian spaghetti we start by browning the taralli with pepper and almonds, after we have well crumbled them including then also the almonds and finally put everything in a pan for about a couple of minutes. In the meantime we put on the stove the pot that will be used for cooking the spaghetti, taking care not to put salt in the water since the anchovies are salty.Then in a nonstick pan with high edges we put to heat the garlic, deprived of the outer shirt and our fillets of anchovies, while they cook we also add to the anchovies a ladle of the water that has now become hot, so that this dissolves the anchovies well. Then once done you can turn off the gas stove.Dip the spaghetti into the boiling water and cook them for about 7 to 8 minutes, keeping them slightly al dente. After that, they will have to be drained and quickly transferred to the pan along with the sauce prepared with the anchovies.Saute the spaghetti in the pan for a few moments, then add a ladle of cooking water to finish preparing the pasta.Once the spaghetti are cooked, but still slightly al dente, you can turn off the stove and incorporate the crushed Neapolitan taralli.Finally we can arrange the spaghetti on plates and garnish with crumbled tarallo fragments and crushed almonds.</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></p><p style="background-color: white; box-sizing: border-box; line-height: 1.5em; margin: 0px 0px 10px; outline: 0px; padding: 0px; transition: all 0.25s ease-in-out 0s;"><span style="background-color: transparent;"></span></p><div class="separator" style="clear: both; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhco6xalnHozro9Rafirx7D6YlVXywK0eqnTnRRVxUXJ7lNZyHaE4gofTnv1D7CkKkwyA_29H7rAjN_g6tLaAmY5zWFlWljjU1fahyfaBD3IOqyOw2rNoHSMzIxCSCgUS8o7-2S6LcgNEVSjPwAWXznxPC5NkKqiJ6kbQm4gggcGomIoJoFxT4FGtcCDGhL/s1494/IMG_E6721%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1494" data-original-width="1450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhco6xalnHozro9Rafirx7D6YlVXywK0eqnTnRRVxUXJ7lNZyHaE4gofTnv1D7CkKkwyA_29H7rAjN_g6tLaAmY5zWFlWljjU1fahyfaBD3IOqyOw2rNoHSMzIxCSCgUS8o7-2S6LcgNEVSjPwAWXznxPC5NkKqiJ6kbQm4gggcGomIoJoFxT4FGtcCDGhL/s320/IMG_E6721%5B1%5D.JPG" width="311" /></a></div><br /><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333;"><span style="font-size: 27.424px;">塔拉洛和凤尾鱼意大利面 #配料和剂量 - 250/300 克意大利面(或根据口味而定的面食) -6/7片油浸凤尾鱼 -2瓣大蒜 -2/3颗碾碎的塔拉洛胡椒和杏仁 -5汤匙油 -特级初榨橄榄油 -香菜。 在制作阿普利亚面条时,我们首先要将胡椒和杏仁塔拉里肉炒香,然后将其揉碎,包括杏仁,最后将所有材料放入煎锅中煎几分钟。 同时,把煮意大利面的锅放在炉子上,注意不要在水里放盐,因为凤尾鱼是咸的。 然后在一个高边不粘锅里加热大蒜(去掉外衣)和我们的凤尾鱼片,在煮的时候,加入一勺已经变热的水,使其溶解凤尾鱼。 将意大利面浸入沸水中煮约 7 至 8 分钟,保持面条稍有韧度。在煎锅中翻炒片刻,然后加入一勺开水,完成意面的制作。意面煮熟后,但仍略有嚼劲,即可关闭燃气,加入那不勒斯塔拉里碎。</span></span><p></p><p style="background-color: white; box-sizing: border-box; color: #1e3062; font-family: "Charlotte Sans W01 Book", Helvetica, Arial, sans-serif; font-size: 1.714em; line-height: 1.5em; margin: 0px 0px 10px; outline: 0px; padding: 0px; transition: all 0.25s ease-in-out 0s;"><i><br /></i></p><p style="background-color: white; box-sizing: border-box; color: #1e3062; font-family: "Charlotte Sans W01 Book", Helvetica, Arial, sans-serif; font-size: 1.714em; line-height: 1.5em; margin: 0px 0px 10px; outline: 0px; padding: 0px; transition: all 0.25s ease-in-out 0s;"><i style="font-size: 1.714em;">Spaghetti con tarallo e acciughe # ingredienti e dosi - 250/300 gr di spaghetti ( or pasta a piacere )-</i><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; margin: 0px; outline: none; padding: 0px;">6/7</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; margin: 0px; outline: none; padding: 0px;">filetti di alici sott’olio -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; margin: 0px; outline: none; padding: 0px;">2</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; margin: 0px; outline: none; padding: 0px;">spicchi di aglio -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; margin: 0px; outline: none; padding: 0px;">2/3</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; margin: 0px; outline: none; padding: 0px;">taralli al pepe e mandorle sbriciolati -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; margin: 0px; outline: none; padding: 0px;">5</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; margin: 0px; outline: none; padding: 0px;">cucchiai di olio - extravergine d’oliva-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; margin: 0px; outline: none; padding: 0px;">prezzemolo.FATE COSI .</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Per la preparazione di nostri spaghetti pugliesi si inizia dorando i taralli al pepe e mandorle, dopo che li avremo ben sbriciolati comprese quindi anche le mandorle e che infine metteremo tutto in una padella per circa un paio di minuti.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Nel frattempo mettiamo sul fuoco la pentola che servirà alla cottura degli spaghetti, avendo cura di non mettere sale nell'acqua in quanto le alici sono salate.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Quindi in una padella antiaderente dai bordi alti mettiamo a scaldare l'aglio, privato della camicia esterna e i nostri filetti di alici, mentre cuociono uniamo alle alici anche un mestolo dell'acqua ormai divenuta calda, affinché questa sciolga per bene le acciughe.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Quindi una volta fatto si può spegnere il fornello del gas.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Immergere gli spaghetti nella acqua in ebollizione e cuocerli per circa 7/8 minuti, mantenendo una leggera consistenza al dente. Successivamente, andranno scolati e trasferiti rapidamente nella padella insieme al condimento preparato con le acciughe.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Saltare gli spaghetti in padella per qualche istante, quindi aggiungere un mestolo di acqua di cottura per ultimare la preparazione della pasta.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Una volta che gli spaghetti sono cotti, ma ancora leggermente al dente, si potrà spegnere il fornello e incorporare i taralli napoletani triturati.</span><span style="background-color: transparent;"><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: medium;"><span style="font-size: 1em;">Infine potremo disporre gli spaghetti nei piatti e guarnire con frammenti di tarallo sbriciolato e mandorle frantumate.</span></span></span></p><div><span style="background-color: transparent;"><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: medium;"><span style="font-size: 1em;"><br /></span></span></span></div><p style="background-color: white; box-sizing: border-box; color: #1e3062; font-family: "Charlotte Sans W01 Book", Helvetica, Arial, sans-serif; font-size: 1.714em; line-height: 1.5em; margin: 0px 0px 10px; outline: 0px; padding: 0px; transition: all 0.25s ease-in-out 0s;"><i><br /></i></p><p style="background-color: white; box-sizing: border-box; color: #1e3062; font-family: "Charlotte Sans W01 Book", Helvetica, Arial, sans-serif; font-size: 1.714em; line-height: 1.5em; margin: 0px 0px 10px; outline: 0px; padding: 0px; transition: all 0.25s ease-in-out 0s;"><i><br /></i></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"> *******</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">Braciole barese imbottite al sugo - </span><span style="color: #666666; font-family: inherit; font-size: 20px;">4/6 fettine di carne di cavallo per braciole -</span><span style="color: #292929; font-family: inherit; font-size: 20px;">50 gr di lardo -</span><span style="color: #666666; font-family: inherit; font-size: 20px;">1,5 lt di salsa di pomodoro -</span><span style="color: #666666; font-family: inherit; font-size: 20px;">2 spicchi di aglio -</span><span style="color: #666666; font-family: inherit; font-size: 20px;">1/2 cipolle -</span><span style="color: #666666; font-family: inherit; font-size: 20px;">prezzemolo -</span><span style="color: #666666; font-family: inherit; font-size: 20px;">olio evo -</span><span style="color: #666666; font-family: inherit; font-size: 20px;">sale -</span><span style="color: #292929; font-family: inherit; font-size: 20px;">pepe -</span><span style="color: #666666; font-family: inherit; font-size: 20px;">peperoncino-</span><span style="color: #666666; font-family: inherit; font-size: 20px;">formaggio pecorino romano grattugiato-</span><span style="color: #666666; font-family: inherit; font-size: 20px;">1 bicchiere circa di vino rosso o bianco -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">filo o stuzzicadenti .METHOD -</span><span style="color: #666666; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15px;">Disporre su ogni fettina di carne un trito di aglio e prezzemolo , un pezzettino di lardo, poco di pecorino romano grattugiato e un pizzico di pepe , avvolgere su se stesse formando degli involtini (braciole) e chiudere con alcuni stuzzicadenti o dello spago da cucina.</span><span style="color: #666666; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15px;">In un tegame fate soffriggere lentamente la cipolla nell'olio evo, mettete poi le braciole e far rosolare ben bene da tutte le parti , aggiungete il vino bianco, fate evaporare, dopo circa una mezz'ora versate la salsa di pomodoro e a piacere il peperoncino e fate cuocere per almeno 80 minuti., i primi 10 minuti a fuoco alto , poi abbassare la fiamma e continuate la fine della cottura .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9QD0Qyq0YXCx8dcZ9mrUgGXXXY8ppBhL6DtvkxVPpu8JECXyv_XSQ5B2vl6097QFrGd-sIr47SgjpFLGgkMnf1r_ZQzX7oWmoochClow9qpQXmbRakJ_Xtih_ULOptlXBsX67cpVCyvOGdfshhZGBfaz12qRt48s6NVovkICm0BH7GrytPc7zQfuolPy/s1546/IMG_E6194%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="1546" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9QD0Qyq0YXCx8dcZ9mrUgGXXXY8ppBhL6DtvkxVPpu8JECXyv_XSQ5B2vl6097QFrGd-sIr47SgjpFLGgkMnf1r_ZQzX7oWmoochClow9qpQXmbRakJ_Xtih_ULOptlXBsX67cpVCyvOGdfshhZGBfaz12qRt48s6NVovkICm0BH7GrytPc7zQfuolPy/s320/IMG_E6194%5B1%5D.JPG" width="320" /></a></div><br /><p></p><p><span style="font-size: 26pt;">Braciole al sugo # ingredienti e dosi -</span><span style="color: #404040; font-size: 26pt;"><span style="font-family: inherit;"><span style="font-size: 9pt;">8 fettine di carne di cavallo (o di manzo) da circa 100 gr l’una, non troppo sottili -</span></span></span><span style="color: #404040; font-family: inherit; font-size: 9pt;">8 piccole e sottili fettine di lardo -</span><span style="color: #404040; font-family: inherit; font-size: 9pt;">200 gr di passata di pomodoro -</span><span style="color: #404040; font-family: inherit; font-size: 9pt;">1 cucchiaio di concentrato di pomodoro -</span><span style="color: #404040; font-family: inherit; font-size: 9pt;">80 gr di pecorino tagliato a scaglie -</span><span style="color: #404040; font-family: inherit; font-size: 9pt;">4 spicchi di aglio -1</span><span style="color: #404040; font-family: inherit; font-size: 9pt;"> cipolla -1</span><span style="color: #404040; font-family: inherit; font-size: 9pt;"> bicchiere di vino rosso (150 ml circa) - - </span><span style="color: #404040; font-family: inherit; font-size: 9pt;">Prezzemolo-</span><span style="color: #404040; font-family: inherit; font-size: 9pt;">Basilico-</span><span style="color: #404040; font-family: inherit; font-size: 9pt;">Pepe nero-</span><span style="color: #404040; font-family: inherit; font-size: 9pt;">Olio extravergine di oliva</span>>METHOD-<span style="color: #404040;"><span style="font-family: inherit;"><span style="font-size: 9pt;">Assottigliate le fettine con il batticarne, quindi su ciascuna disponete una fettina di lardo e 10 g di scaglie di pecorino. Aggiungete mezzo spicchio di aglio, qualche foglia di prezzemolo, pochissimo sale e una generosa dose di pepe macinato al momento. Arrotolate gli involtini e legateli con spago da cucina ( or stuzzicadenti) .</span></span></span><span style="color: #404040; font-family: inherit; font-size: 9pt;">Scaldate 3 cucchiai di olio in un tegame, adagiateci gli involtini e fateli rosolare da ogni parte su fuoco moderatamente vivace. Quando hanno preso colore irrorateli con metà vino e poi rigirateci gli involtini fin quando il vino non è del tutto sfumato .</span><span style="color: #404040; font-family: inherit; font-size: 9pt;">Aggiungete nel tegame la cipolla tritata finemente e fate insaporire per qualche minuto su fuoco lento. Appena la cipolla è un po’ appassita versate la passata di pomodoro insieme al concentrato sciolto in poca acqua bollente. Mescolate e lasciate sobbollire per 15 minuti</span><span style="color: #404040; font-family: inherit; font-size: 9pt;">Infine irrorate con il vino rimasto e insaporite con una presa di sale. Coprite il tegame e fate cuocere su fuoco lentissimo per 70/80 minuti o anche più, fin quando la carne è molto tenera. Rigirate più volte gli involtini e all’occorrenza aggiungete poca acqua bollente. 10 minuti prima di spegnere completate con 7-8 foglie di basilico sminuzzato. Spento il fuoco potete servire subito, ben calde, le vostre braciole di manzo alla barese. Molto meglio, però, lasciarle riposare una o due ore nel loro condimento, per poi servirle dopo averle riscaldate .</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7UYeLahdNee7HbNB9nywUcGnwQ8z1mL_T6S-fNH3k9VR53febw1eMhzUe6b3dkLMXs9tmkPHHlHgnvTpUWTm8er-SZmyJU5sO5jHtbq0iSfiYTjHbjthAiLELRng-9ViM_Fk6YF_LSaAcVw7ygnuuC64s1iR_jhTYa6WHkmABviTxQ_NU2ZudHI35UMQ/s1493/phonto%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1455" data-original-width="1493" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7UYeLahdNee7HbNB9nywUcGnwQ8z1mL_T6S-fNH3k9VR53febw1eMhzUe6b3dkLMXs9tmkPHHlHgnvTpUWTm8er-SZmyJU5sO5jHtbq0iSfiYTjHbjthAiLELRng-9ViM_Fk6YF_LSaAcVw7ygnuuC64s1iR_jhTYa6WHkmABviTxQ_NU2ZudHI35UMQ/s320/phonto%20(2).jpg" width="320" /></a></div><div><br /></div><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"> ******</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></p><p style="background-color: white; border: 0px; box-sizing: border-box; color: #737373; font-family: "Open Sans"; line-height: 1.4em; margin: 0px 0px 20px; padding: 0px;"><b>Lepre alla cacciatora # ingredienti e dosi :1</b><span style="font-size: 14px;"> lepre di circa 3,5 kg - >>P</span><span style="font-size: 14px;">er la marinatura: </span><span style="font-size: 14px;">1 spicchio d’aglio -</span><span style="font-size: 14px;">1 carota -</span><span style="font-size: 14px;">4 foglie di rosmarino -</span><span style="font-size: 14px;">3 chiodi di garofano -</span><span style="font-size: 14px;">3 pezzetti di cannella -</span><span style="font-size: 14px;">3 foglie di alloro -1</span><span style="font-size: 14px;"> bicchiere di aceto - </span><span style="font-size: 14px;">vino rosso duro e secco q.b.>> P</span><span style="font-size: 14px;">er la cottura: </span><span style="font-size: 14px;">100 gr di burro - </span><span style="font-size: 14px;">50 gr di lardo macinato - </span><span style="font-size: 14px;">100 gr di olio d’oliva -</span><span style="font-size: 14px;">3 carote - </span><span style="font-size: 14px;">2 cipolle -</span><span style="font-size: 14px;">2 coste di sedano -</span><span style="font-size: 14px;">2 foglie di alloro - </span><span style="font-size: 14px;"> rametto di rosmarino - </span><span style="font-size: 14px;">1/2 litro di vino rosso duro e secco - </span><span style="font-size: 14px;">sale e pepe q.b .METHOD .</span><span style="font-size: 14px;">La lepre, ben pulita, dovrà rimanere nel congelatore almeno 7 GIORNI per farne frollare le carni poi, due giorni prima di consumarla, bisognerà farla scongelare e metterla a marinare in luogo fresco, per almeno 48 ore, nel seguente composto.</span><span style="font-size: 14px;">Tritate carota, cipolla e aglio e spezzettate le foglie di salvia e alloro, unite il rosmarino. Mettete tutto in un contenitore di vetro o ceramica poi tagliate a pezzi la lepre, unite garofano e cannella, versate nella teglia l’aceto e coprite col vino. Lasciate macerare per 48 ore circa. Poco prima di togliere i pezzi di lepre dal liquido, pulite, lavate e tritate le carote, le cipolle ed il sedano. Togliete gli aghetti di rosmarino dal ramo e spezzate in più parti le foglie di alloro. La verdure della marinata andranno gettate. In un’ampia casseruola, a sponde basse, fate fondere il burro e scaldare l’olio ed in essi fate rosolare il lardo macinato, a fiamma viva. Dopo 5 minuti unite le verdure e gli aromi e fate così anche per loro. Dopo pochi minuti aggiungete i pezzi di lepre. Per far svanire il sapore di selvatico, dovrete rigirare i pezzi di lepre di continuo, fino a che la loro carne modifichi il colore (per almeno 15 minuti), sempre a fiamma viva. Completata questa operazione, cominciate la cottura a fuoco moderato e con pentola chiusa da coperchio. Lasciate cuocere per 3 ore almeno versando poco alla volta il vino, salando e pepando a vostro gradimento. Ovviamente il tempo di cottura necessario dipenderà dalle carni e dall’età dell’animale, dalla frollatura e dalla macerazione. Verificata la cottura delle carni, separate i pezzi di lepre dal fondo di cottura che dovrete passare al setaccio o frullare fino ad ottenere una specie di crema. Prima di servire la lepre, fatela scaldare qualche minuto nel sugo di cottura e nella crema di verdure., il contorno pià adatto è polenta con funghi .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTmqFDyrFJcXGxbyf2y-HOECdhXQ9rqmmbZCgxb0jJRuEuTOYq66mxrEHsPP1YwvOPPNpz4eSXymZEX_0nV_MlGCOsOWYmZCwgKrAIo96yyfCkbIorYs_m3nfZLAh-wZ3Lj433TqlXPcbqr4xjLRuyQB657VKcB_vaexmCHh6MtmHXC_VPbLWLy6zMY8H/s1549/IMG_E4294%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1549" data-original-width="1523" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTmqFDyrFJcXGxbyf2y-HOECdhXQ9rqmmbZCgxb0jJRuEuTOYq66mxrEHsPP1YwvOPPNpz4eSXymZEX_0nV_MlGCOsOWYmZCwgKrAIo96yyfCkbIorYs_m3nfZLAh-wZ3Lj433TqlXPcbqr4xjLRuyQB657VKcB_vaexmCHh6MtmHXC_VPbLWLy6zMY8H/s320/IMG_E4294%5B1%5D.JPG" width="315" /></a></div><br />.<p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c;"><span style="font-size: 15px;"> *****</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c;"><span style="font-size: 15px;">Walnuts and cooked wine cake # ingredients and doses -400 gr white flour -300 gr sugar - 4 eggs -1 glass of milk - 1 packet of yeast (or if you want it lower 1/2) 1 glass of cooked fig wine -1 cup of coffee -300 gr bitter cocoa - 30 gr walnuts ( or ground almonds ) -the grated rind of 1 lemon , </span></span><span style="color: #85868c; font-size: 15px;">powdered sugar , to decorate .METHOD- Mix all the dry ingredients first, then the liquid ones. Mix well, and if necessary add more milk until the mixture is smooth and homogeneous and especially without lumps. Pour the mixture into a buttered and floured mold (or sprinkled with breadcrumbs) and bake in the oven at 180 C for about 30 minutes or until poking a toothpick in the center makes it come out dry. Let cool completely before cutting and decorate with powdered sugar.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJEX6l4XFB7DHWg7Bmm7CIomIdXuKmdSIjqZRobnO8YmWTyTuMMnGBNJVnqVPFYveVwgsiSlzJiUswCbmXMgjnce42nQTi6dTkexf-pDK64uleU3CBMKHnQmMZMPp1UpXH7dWU8wYIcptykuVmhHHInZLSSygKhI_KRy7p4_dsweEZ1I6p1DymPDF0uBh/s1600/IMG_E4168%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1113" data-original-width="1600" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJEX6l4XFB7DHWg7Bmm7CIomIdXuKmdSIjqZRobnO8YmWTyTuMMnGBNJVnqVPFYveVwgsiSlzJiUswCbmXMgjnce42nQTi6dTkexf-pDK64uleU3CBMKHnQmMZMPp1UpXH7dWU8wYIcptykuVmhHHInZLSSygKhI_KRy7p4_dsweEZ1I6p1DymPDF0uBh/w400-h279/IMG_E4168%5B1%5D.JPG" width="400" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">*****</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Cannelloni my way # ingredients and servings for 30/32 pieces -Ingredients (servings for 34 cannelloni) - 1 or 2 250 gr packages of fresh lasagne pasta -</span></span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">700 gr broccoli puree (to taste) -350 gr ricotta cheese - 100 gr grated parmesan cheese - salt and pepper to taste - grated parmesan cheese for the finish -</span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">250 gr tomato sauce- # For the light béchamel sauce: 1,200 g milk - 70 g butter - 70 g flour - 8 g salt - 1 pinch of nutmeg, the amount of puff pastry may vary according to thickness, however, consider that you will need 9 sheets, in total.(broccoli puree: clean the broccoli and boil in salted boiling water for about 5 minutes. Drain and sauté in a frying pan with oil and garlic until dry). Mash in a potato masher to obtain a thick puree, adjust salt and leave to cool.METHOD-</span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">For the filling: mix the broccoli puree with the ricotta and Parmesan cheese. Adjust the salt and pepper and leave in the fridge until ready to use. For the béchamel sauce: heat the milk with salt. Melt the butter in a double-bottomed saucepan, add the flour and cook while stirring for 1-2 minutes. Remove from the heat and allow to cool, add the boiling milk, stirring with a whisk to prevent lumps from forming. Return to the heat and as soon as it comes to the boil, lower the heat to a minimum and continue cooking for about 5 minutes. Season with nutmeg. Leave to coFor the cannelloni: cook the pasta sheets in boiling salted water for just 10 seconds. Drain in cold water and lay them on a kitchen towel.</span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">Divide each sheet of pasta into 4 parts and with the help of a piping bag, stuff each pasta rectangle with the filling. Roll into a cannelloni. Proceed in the same way until all the ingredients are used up. </span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">Sprinkle a baking tray with a little béchamel sauce and place the cannelloni on top.</span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">Cover by alternating spoonfuls of tomato sauce and béchamel sauce, creating a variegated effect. Sprinkle with plenty of grated Parmesan cheese.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEj-vAT0H2_PjSnBeUnDiN3n6pVXTVbuxk-aOzqmAYZNRiNS96s004pNyVwLurYxT3lxDxlzfy-HLoE8er99rUshf9csLDIyG7fYj2wQdDRs6UKvTfu-mRiy4jJ81Vb6XfB6_vM9F2tm08cusqawj-M-S3gCAzJ-42qlYHDd-9nycj8E0HUuo9x2pjxjG/s1615/OPJW4421.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1615" data-original-width="1209" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEj-vAT0H2_PjSnBeUnDiN3n6pVXTVbuxk-aOzqmAYZNRiNS96s004pNyVwLurYxT3lxDxlzfy-HLoE8er99rUshf9csLDIyG7fYj2wQdDRs6UKvTfu-mRiy4jJ81Vb6XfB6_vM9F2tm08cusqawj-M-S3gCAzJ-42qlYHDd-9nycj8E0HUuo9x2pjxjG/s320/OPJW4421.JPG" width="240" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ***</p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Chicken cacciatore_ingredients and servings for 3/4 persons -1 chicken cut into 8 pieces - 400 gr mixed mushrooms - 40 cl fresh liquid cream - 10 cl white wine - 2 teaspoons mustard - 2 shallots - 8 sprigs tarragon or parsley - 30 gr butter - salt - pepper. FATE COSI .In a pan, heat 20 gr butter and add the chicken pieces, browning them over a high heat. Remove and set aside the chicken.</span></span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">In the same pan, deglaze the remaining cooking liquid with the wine, allow it to evaporate, then lower the heat, add the mustard, liquid cream, salt and pepper. Now add the chicken and simmer for 45-50 minutes. In another pan in the remaining butter fry the cleaned mushrooms for 10 minutes and add them to the meat 5 minutes before the end of cooking. Chop the herbs and scatter them over the meat .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ55zeVRnU1Q1IURbvDkIggHxTMPGh1rdy8EbBzGrpzsM6WHRsxV8S6IAwrsLij15L1qz0knWGWnNW4vUJhU6sZQubZEiMrdbZzAGkl55AGk2KjLOtRjBMGRa3QnIZXAdR1ouZN-GiwjWv4vWjvVFYwebfM-Bax_BluyxzAedjfupNOlVOQhJMUpCmtQ/s1488/TWZE1058%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1455" data-original-width="1488" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ55zeVRnU1Q1IURbvDkIggHxTMPGh1rdy8EbBzGrpzsM6WHRsxV8S6IAwrsLij15L1qz0knWGWnNW4vUJhU6sZQubZEiMrdbZzAGkl55AGk2KjLOtRjBMGRa3QnIZXAdR1ouZN-GiwjWv4vWjvVFYwebfM-Bax_BluyxzAedjfupNOlVOQhJMUpCmtQ/w400-h391/TWZE1058%5B1%5D.JPG" width="400" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Poulet cacciatore_ingrédients et portions pour 3/4 personnes -1 poulet coupé en 8 morceaux - 400 gr de champignons mélangés - 40 cl de crème fraîche liquide - 10 cl de vin blanc - 2 cuillères à café de moutarde - 2 échalotes - 8 brins d'estragon ou de persil - 30 gr de beurre - sel - poivre. FATE COSI Dans une poêle, faire chauffer 20 gr de beurre et ajouter les morceaux de poulet en les faisant dorer à feu vif. Dans la même poêle, déglacer le reste du liquide de cuisson avec le vin, le laisser s'évaporer, baisser le feu, ajouter la moutarde, la crème liquide, le sel et le poivre. Ajouter le poulet et laisser mijoter pendant 45 à 50 minutes. Dans une autre poêle, faire revenir les champignons nettoyés dans le reste du beurre pendant 10 minutes et les ajouter à la viande 5 minutes avant la fin de la cuisson. Hacher les herbes et les répandre sur la viande.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">**</p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Spaghetti risottati aux poisson_ingredienti e dosi -350/400 gr spaghetti - 4 cuillères à soupe d'huile evo -1 petite pieuvre-2 calamars -200 gr crevettes -5 scampi -1 gousse d'ail -7 tomates cerises -Vin blanc sec -Bouillon de poisson 8 ou fumet ou bisque - 1 courgette .FAIRE CECI -( Méthode) -Nettoyer le poisson et le couper en petits morceaux. Dans une poêle, mettre l'huile avec la gousse d'ail et faire revenir, ajouter le poisson et faire cuire pendant 10 minutes. Retirer l'ail et déglacer avec le vin blanc, le laisser s'évaporer et ajouter les tomates cerises, continuer à faire cuire pendant 5 minutes, ajouter les spaghettis cassés et faire griller. Ajoutez maintenant une louche de fumet de poisson que vous avez préparé précédemment avec les têtes et les carapaces des langoustines. À mi-cuisson, ajoutez les courgettes coupées en dés et faites cuire avec le bouillon comme pour un risotto, en ajoutant de temps en temps une louche de bouillon pour que les spaghettis soient cuits.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">*******consil du chefAdrianoMennillo _risottati , cela signifie que les spaghettis et les pâtes doivent être cuits dans le bouillon de poisson, en ajoutant peu à la fois comme pour un risotto, en ajoutant progressivement jusqu'à ce qu'ils soient cuits 23/12 minutes ., ci-dessous j'ai ajouté comment faire le fumet ou la bisque ., regardez ma photo , ainsi ( bouillon, fumet et bisque ) doivent toujours être chauds </span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbswTSbOclGQEUiontcJLeclrGPLk_AUdjasOWPlnrtHmdMoMyUbsJjoAdtfY0-xT21j1EicqpmC_H2wLEzqFO_mHlC59OLL_8HiaoVjjeo9fTuuv-FoSyH_1IKRf4u94MMXwpAJuMC3KVleDW0FqeizEQDuuzLVog0wEek3VV8bs4V2_o4gAkwGL_65tR/s1653/OSVC2954%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="1653" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbswTSbOclGQEUiontcJLeclrGPLk_AUdjasOWPlnrtHmdMoMyUbsJjoAdtfY0-xT21j1EicqpmC_H2wLEzqFO_mHlC59OLL_8HiaoVjjeo9fTuuv-FoSyH_1IKRf4u94MMXwpAJuMC3KVleDW0FqeizEQDuuzLVog0wEek3VV8bs4V2_o4gAkwGL_65tR/s320/OSVC2954%5B1%5D.JPG" width="320" /></a></span></div><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><br />.</span><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">****</span></span></p><div>Pasta and potatoes with baked provola # recipe Napoli # ingredients and doses -400 gr of pasta (pasta to taste) -500 gr of potatoes -200 gr of provola -60 gr of grated cheese -4 tablespoons of tomato purée -1 shallot -1 stick of celery -Extra virgin olive oil -salt .METHOD-Peel and wash the potatoes, then cut them into small piecesChop the onion and celery and fry them in a saucepan with high edges. Add the potato chunks and immediately after the tomato purée. Let it infuse for a few minutes, then add hot water according to the pasta you are cooking.Cook the potatoes (about 30 minutes) which will have to release their precious starch into the cooking water, which will make the dish creamy. Cook the pasta together with the potatoes and turn it off al dente. Add the diced provola and the grated cheese, mix and pour into a baking dish, sprinkle with more cheese. Put the pasta and potatoes in the oven at 180°C, cooking for about 20 minutes or until a nice crunchy crust has formed. Serve hot or warm.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5wEGxezCEfg0SQeCFw5wkF144i6lqvciFxHbss5j3toF2BPgYtxO8uBnLMpm6_r1jygtX3WIR8kDTqhl1zQyN3m3naJI9Sf0l_MWuRzlQIwgVRQy6xDq47jlOVnwHGoqef71sOtmzFH-sd46i8XyN9YQwnPTlxOzJGupKN9dhs3f82zRnuqxE_6IBvw/s1798/IMG_E3875%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1510" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5wEGxezCEfg0SQeCFw5wkF144i6lqvciFxHbss5j3toF2BPgYtxO8uBnLMpm6_r1jygtX3WIR8kDTqhl1zQyN3m3naJI9Sf0l_MWuRzlQIwgVRQy6xDq47jlOVnwHGoqef71sOtmzFH-sd46i8XyN9YQwnPTlxOzJGupKN9dhs3f82zRnuqxE_6IBvw/s320/IMG_E3875%5B1%5D.JPG" width="269" /></a></div><br /></div><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">****</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Fumet de poisson -Ingrédients et portions _environ 1 kg d'arêtes de poisson blanc (turbot, bar, daurade, lotte, sole, etc.)-Têtes de crevettes (au goût)-200 gr d'oignon (ou de poireau)-1 branche de céleri-2/3 tiges de persil-1/2 feuilles de laurier-1/2 branches de thym-Poivre blanc-1 verre de vin blanc-2 cuillères à soupe d'huile d'olive extra vierge.MÉTHODE-Préparer un bouillon concentré. Commencez par utiliser les restes de poisson. Laver soigneusement les arêtes de poisson en éliminant les restes de sang. Sur la photo, nous voyons les arêtes de sole non encore nettoyées.Nettoyer les légumes et les herbes. Faire revenir les arêtes avec l'huile, le céleri et l'oignon haché à feu doux. Lorsque l'eau s'est évaporée, arrosez-la avec le vin et laissez-le s'évaporer. Une fois l'eau évaporée, arrosez avec le vin et laissez-le s'évaporer. Couvrez ensuite avec beaucoup d'eau froide et laissez le tout cuire pendant au moins une heure.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">*****</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Bisquè de coquillages - carapaces et têtes de 1 kg de crevettes très fraîches - un petit verre de vin blanc sec - persil - eau chaude - huile d'olive extra-vierge - une noix de beurre - trois tomates cerises - un demi-oignon - un poivre entier - une pincée de sel -Méthode-Dans une casserole, mettre une noix de beurre, un filet d'huile d'olive extra-vierge, un demi-oignon et faire dorer. Ajouter ensuite les carapaces et les têtes d'un kilogramme de crevettes ainsi que trois tomates cerises coupées en deux, une pincée de sel et faire revenir.Ajouter un petit verre de vin blanc sec, du poivre entier et du persil haché.Ajouter ensuite de l'eau chaude pour couvrir et faire cuire 60 minutes. Ensuite, à l'aide d'une passoire, bien écraser les têtes et les carapaces.Remettre à cuire pendant encore 5 minutes et passer à nouveau à la passoire.La bisque peut également être congelée et utilisée en cas de besoin.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> **************</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Long-Life Noodles_( Noodles di lunga vita )ingredienti e dosi per 4 persone _ <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">4 green onions - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">8 dried shitake mushrooms, soaked in water for an hour - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">1 (14-oz.) package Chinese noodles - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">3/4 cup chicken broth - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">2 tablespoons soy sauce -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">1 tablespoon oyster sauce -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">1 teaspoon sesame oil - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">1 teaspoon sugar - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">1 tablespoon vegetable or peanut oil -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">1 tablespoon grated ginger - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">2 cloves crushed garlic .FATE COSI (method )</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;"> Thinly slice green tops of onions and set aside. Cut white portion into thin matchsticks and set aside.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;"> Drain mushrooms. Discard stems and thinly slice caps. Set aside.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">Cook noodles per package directions. I cooked mine in boiling water for 3 minutes. Rinse in cold water and drain well. Set aside .</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">Mix Chicken broth, soy sauce, oyster sauce sesame oil and sugar in a small bowl. Set aside. .</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">Heat oil in a hot wok and stir fry ginger and garlic for 1 minute. Add onion matchsticks, mushrooms and sauce ingredients. Bring to a boil, stirring constantly. Cook for 1 minute. Add noodles and cook 2 minutes longer, or until noodles have absorbed most of the sauce. Turn onto a serving platter and sprinkle top of noodles with green onion tops. Serve immediately.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3A3X-pVem0c5Y2GjXeN98oFsWhS9fjtBQj3FpxF_yVVvMBNnU3WGmYZLQx5wkEE8irzXQHTaJiiu3UDO1H8oUQDdWuaXBd5knVP-FwRqBhnCEnwEVJS8X8miJ4Dq_4EN_bKyqslIemS1LPl-6jSkewsxqr83eNGmBTaMg8myuD5OfAWkGEOhyMS-5Z7PW/s1546/MBQK2272%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1546" data-original-width="1497" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3A3X-pVem0c5Y2GjXeN98oFsWhS9fjtBQj3FpxF_yVVvMBNnU3WGmYZLQx5wkEE8irzXQHTaJiiu3UDO1H8oUQDdWuaXBd5knVP-FwRqBhnCEnwEVJS8X8miJ4Dq_4EN_bKyqslIemS1LPl-6jSkewsxqr83eNGmBTaMg8myuD5OfAWkGEOhyMS-5Z7PW/s320/MBQK2272%5B1%5D.JPG" width="310" /></a></div>*****consil du chefAdrianoMennillo_classica ricetta della Cina , questa ricetta viene servita ai compleanni e Capodanno .<br /> .<p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: 13.2px;">+++++++++++++++++++++++++++++++++++</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Wallenberbergare (Swedish meatballs) Ingredients and servings _400 g minced veal -4 egg yolks -100 g cream -black pepper -1 tablespoon kalvfond (Swedish sauce made from cooked veal bones and cooked tomatoes). You can replace it with ½ a cube of veal stock.DO THIS - Mix the minced meat with the egg yolks, cream and seasonings. Knead well and leave it to rest for half an hour. form into meatballs, roll them in breadcrumbs and fry them in olive oil. the meatballs should be served with mashed potatoes and peas .</span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljArf3TCO-hKeFc_mXvQ709WDAcRy2pxunfriwKKgnG8EaJw5mlp897Gc1kLKhiWX7sBCguExqq-Zudg9X4tFGYYWMfqJk8M7agJD4LSyyguAXvaad03l48eV09E2r-q_3MCsqqP--NlUl93Ux5Caa6H_vQ5t6XVhJB9CMhrJ4jE5Spha_2d8tONt5Q/s1177/VYQV1768%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1061" data-original-width="1177" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljArf3TCO-hKeFc_mXvQ709WDAcRy2pxunfriwKKgnG8EaJw5mlp897Gc1kLKhiWX7sBCguExqq-Zudg9X4tFGYYWMfqJk8M7agJD4LSyyguAXvaad03l48eV09E2r-q_3MCsqqP--NlUl93Ux5Caa6H_vQ5t6XVhJB9CMhrJ4jE5Spha_2d8tONt5Q/s320/VYQV1768%5B1%5D.JPG" width="320" /></a></span></div><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Wallenberbergare ( polpette svedesi )ingredienti e dosi _<span face="verdana, sans-serif" style="background-color: rgba(255, 255, 255, 0.81); font-size: 16px; text-align: justify;">400 gr di carne di vitello macinata -</span><span face="verdana, sans-serif" style="background-color: rgba(255, 255, 255, 0.81); font-size: 16px; text-align: justify;">4 tuorli -</span><span face="verdana, sans-serif" style="background-color: rgba(255, 255, 255, 0.81); font-size: 16px; text-align: justify;">100 gr di panna da cucina -</span><span face="verdana, sans-serif" style="background-color: rgba(255, 255, 255, 0.81); font-size: 16px; text-align: justify;">pepe nero -</span><span face="verdana, sans-serif" style="background-color: rgba(255, 255, 255, 0.81); font-size: 16px; text-align: justify;">1 cucchiaio di kalvfond (salsa svedese alla base di osse di vitello cotte e pomodori cotti). Potete sostituirla con ½ dado di brodo di vitello.FATE COSI -</span><span face="verdana, sans-serif" style="background-color: rgba(255, 255, 255, 0.81); font-size: 16px; text-align: justify;">Mescolate la carne macinata con i tuorli, la panna e i condimenti. Impastate bene e lasciatela riposare per mezz’ora.</span><span face="verdana, sans-serif" style="background-color: rgba(255, 255, 255, 0.81); font-size: 16px; text-align: justify;">Formate delle polpette, arrotolatele in briciole di pane e friggetele in olio d’oliva,</span><span face="verdana, sans-serif" style="background-color: rgba(255, 255, 255, 0.81); font-size: 16px; text-align: justify;">le polpette vanno servite con purè di patate e piselli..</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ***********</p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Coda alla vaccinara _ingredienti e porzioni per ¾ delle persone - 1 coda di bue ( già tagliata a pezzi ) - 2 sedani -.2 cipolle - 1 spicchio d'aglio - olio extravergine d'oliva - 1 kg di pomodori pelati - vino bianco secco - 2/3 di chiodi di garofano -10/12 pinoli - 10/14 uva sultanina - 2 cucchiaini di cacao amaro in polvere - sale e pepe . FATE COSI - La coda alla vaccinara è un piatto tipico della cucina romana, che si prepara con la coda di bue perché più polposa e adatta a una lunga cottura come nella mia ricetta (vedi le mie foto), poi viene fatta cuocere a fuoco lento con diverse verdure e pomodoro. La sua preparazione è piuttosto lunga, quindi iniziamo con la spiegazione! Prima di tutto, tagliate la coda a pezzi o, se non siete in grado di farlo, chiedete al vostro macellaio di farlo, l'importante è rispettare le giunture. Fatto questo, lavate bene i pezzi di carne per eliminare ogni traccia di sangue e asciugateli bene con un panno asciutto, prendete il lardo e tagliatelo a pezzetti, poi preparate il trito di verdure con la cipolla, la carota, il sedano e il prezzemolo. In un tegame capiente mettete l'olio e lo strutto e fatelo rosolare, oppure, se non usate lo strutto, versate la coda e fatela rosolare. Aggiungete quindi le verdure tagliate a pezzetti, i chiodi di garofano e l'aglio tritato, mescolate il tutto e fate cuocere per qualche minuto, salate e pepate, versate qualche bicchiere di vino bianco, coprite con un coperchio e fate cuocere a fuoco basso per poco più di mezz'ora. A questo punto, aggiungete il pomodoro, mescolate e lasciate cuocere per diverse ore ( 3 ? ), controllando di tanto in tanto, mescolando e aggiungendo acqua se il sugo si asciuga troppo.Poi pulite il sedano e tagliatelo a pezzi, mettete in ammollo l'uva sultanina e strizzatela. A cottura quasi ultimata, prendete un po' di salsa, aggiungete un cucchiaino di cacao amaro, il sedano sbollentato (a vostro gusto - io non l'ho sbollentato) e l'uva sultanina, i pinoli e mescolate il tutto; poi fate cuocere per un quarto d'ora. Ora è tutto pronto! Avrete così un delizioso sugo per condire la pasta e la coda sarà tenera e gustosa.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c; font-size: 15px;">******* consiglio dello chefAdrianoMennillo_ la ricetta non può fare a meno dei tre ingredienti principali oltre alla coda, ovvero sedano, salsa di pomodoro e cacao amaro. Tutte le versioni che includono questi ingredienti, pur rivisitandola, rimangono nei limiti della tradizione. La ricetta è di oggi > 05/11/2022, ha iniziato la cottura prima in pentola per 55/65 minuti, poi ho messo il coperchio alla pentola a pressione e ho terminato la cottura ancora per 65/70 minuti</span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFkhZOO-wIAg97E2OwIDCfBItuxpZUlaiI4iAc5T7WWV_RT3UWONdhjdFaACPf9lWNXncgz-71EGSp_Cqx7VQsUqaxv2LebAIcA5DQ7LBHQif6n6pqHK0GH2vs2VKfxgtb2JxQcvkwCpC_xQJgUzXVpBaqWtXPx8VIur0F1lx3-B0vCcCxXrp-Rl5MA/s1800/PLMD6340%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1800" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFkhZOO-wIAg97E2OwIDCfBItuxpZUlaiI4iAc5T7WWV_RT3UWONdhjdFaACPf9lWNXncgz-71EGSp_Cqx7VQsUqaxv2LebAIcA5DQ7LBHQif6n6pqHK0GH2vs2VKfxgtb2JxQcvkwCpC_xQJgUzXVpBaqWtXPx8VIur0F1lx3-B0vCcCxXrp-Rl5MA/w400-h241/PLMD6340%5B1%5D.JPG" width="400" /></a></span></span></div><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /><br /></span></span><p></p><div><br /></div><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: red;"> </span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">********</p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Coda alla vaccinara _ingrédients et portions pour ¾ des personnes - 1 queue de bœuf ( déjà coupée en morceaux ) - 2 céleris -.</span></span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">2 oignons - 1 gousse d'ail - huile d'olive extra vierge - 1 kg de tomates pelées - vin blanc sec - 2/3 de clous de girofle -</span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">10/12 pignons de pin - 10/14 raisins secs - 2 cuillères à café de cacao amer en poudre - sel et poivre . FAITES COSI -</span><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">La queue de bœuf alla vaccinara est un plat typique de la cuisine romaine, qui est préparé avec de la queue de bœuf parce qu'elle est plus pulpeuse et adaptée à une longue cuisson comme dans ma recette ( voir mes photos ), puis elle est mijotée avec différents légumes et de la tomate. Sa préparation est assez longue, alors commençons par l'explication ! Tout d'abord, coupez la queue en morceaux ou si vous n'êtes pas en mesure de le faire, demandez à votre boucher de le faire, l'important étant de respecter les articulations. Une fois que c'est fait, lavez bien les morceaux de viande pour enlever toute trace de sang et séchez-les bien avec un chiffon sec, prenez le saindoux et coupez-le en morceaux, puis préparez les légumes hachés avec l'oignon, la carotte, le céleri et le persil. Dans une grande casserole, mettez l'huile et le saindoux et faites-le dorer, ou si vous n'utilisez pas de saindoux, versez directement la queue et faites-la dorer. Ajoutez ensuite les légumes hachés, les gousses et l'ail haché, mélangez le tout et faites cuire pendant quelques minutes.Salez et poivrez, versez quelques verres de vin blanc, couvrez avec un couvercle et faites cuire à feu doux pendant un peu plus d'une demi-heure. Une fois que c'est fait, ajoutez la tomate, remuez et laissez cuire pendant plusieurs heures ( 3 ? ), en vérifiant de temps en temps, en remuant et en ajoutant de l'eau si la sauce sèche trop.Ensuite, nettoyez le céleri et coupez-le en morceaux, faites tremper les raisins secs et pressez-les. Lorsqu'il est presque cuit, prenez un peu de sauce, ajoutez une cuillère à café de cacao amer, le céleri blanchi (à votre goût - je ne l'ai pas blanchi) et les raisins secs, les pignons de pin et mélangez le tout ; puis faites cuire pendant quinze minutes. Maintenant tout est prêt ! Vous aurez alors une délicieuse sauce pour assaisonner les pâtes et la queue sera tendre et savoureuse.</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"> ******* consil du chefAdrianoMennillo_ la recette ne peut se passer des trois ingrédients principaux en dehors de la queue, à savoir le céleri, la sauce tomate et le cacao amer. Toutes les versions qui incluent ces ingrédients, tout en le revisitant, restent dans les limites de la tradition. La recette est d'aujourd'hui > 05/11/2022, elle a commencé à cuire d'abord dans la marmite pendant 55/65 minutes, puis j'ai mis le couvercle sur l'autocuiseur et j'ai fini de cuire à nouveau pendant 65/70 minutes.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">++++</p><p style="margin-bottom: 0cm;">LASAGNE BIANCHE con VERDURE
_<span style="color: #333333;"><span face="apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif"><span style="font-size: 9pt;"><span style="background: rgb(255, 255, 255);">200 gr sfoglia per
lasagne-500 gr verdure miste -</span></span></span></span><span face="apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333;"><span style="font-size: 9pt;">2 spicchi aglio
-2 cucchiai olio extra vergine di oliva -q.b. Sale
, pepe -q.b. timo fresco
-4 cucchiai parmigiano grattugiato → </span></span><span style="color: #212121;"><span face="apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif"><span style="font-size: 9pt;">Per
la besciamella light all’olio evo
-</span></span></span><span face="apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333;"><span style="font-size: 9pt;">500 ml latte -3 cucchiai olio extravergine
di oliva -30 gr farina - q.b. Sale - Pepe - noce
moscata .METHOD >Iniziate preparando le verdure. Pulite gli
spicchi di aglio e tagliate le verdure prescelte a pezzi/tocchetti
di dimensioni simili, spessi al massimo 1 cm.Scaldare l’olio con
gli spicchi di aglio e aggiungete le verdure, aggiustate di sale e
pepe, aggiungete anche del timo. Coprite con un coperchio e lasciate
cuocere a fuoco basso fino a che le verdure sono tenere. Controllate
ogni tanto il fondo della padella, se dovesse asciugarsi troppo
aggiungete poca acqua .Mentre le verdure cuociono accendete il forno
a 200°C e iniziate a preparare la besciamella, scaldando il
latte.Mettete in un pentolino la farina e l’olio evo. Aggiungete
poco latte caldo e mescolate con una frusta, fino a ottenere un
composto liscio e senza grumi.Aggiungete il restante latte e mettete
sul fuoco, cuocete a fiamma media mescolando fino a quando non
raggiunge il bollore.Mettete la fiamma al minimo e proseguite la
cottura per 10 minuti, mescolate spesso per evitare che la
besciamella si attacchi sul fondo.Prendete una teglia per lasagne e
disponete sul fondo poca besciamella. Adagiate uno strato di
sfoglie, quindi ricopritele con la besciamella, un po’ di verdure,
il formaggio grattugiato e se volete altro timo fresco.Proseguite
gli strati in questo modo fino a terminare gli ingredienti, finite
con una spolverata generosa di parmigiano.,infornate le lasagne e
lasciatele cuocere per 25 minuti, se vi piace la crosticina
croccante accendete il grill negli ultimi 5 minuti di cottura.
Sfornate e servite.</span></span></p><p style="margin-bottom: 0cm;"><span style="color: #333333;"><span face="apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif"><span style="font-size: 9pt;"><span style="background: rgb(255, 255, 255);">**********Consil
du chefAdrianomennillo_ potete usare a piacere sia i funghi e
melanzane , piselli e altre verdure ; le lasagne si conservano
pronte da cuocere per 1 giorno in frigorifero, in alternativa potete
cuocerle e congelarle fino a 2 mesi. Gli avanzi si conservano in
frigorifero per 3/4 giorni ; variante Vegan .</span></span></span></span>
Per la besciamella usate latte vegetale di soia o avena, per condire
gli strati al posto del parmigiano , farina di mandorle<span style="color: #333333;"><span face="apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif"><span style="font-size: 9pt;"><span style="background: rgb(255, 255, 255);"> addizionata
con qualche pizzico di sale., oppure comprate già fatta le lasagne
!</span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #333333;"><span face="apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif"><span style="font-size: 9pt;"><span style="background: rgb(255, 255, 255);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k0AH1ZvDjDyGfHSP9LkNnsAHsRtlOLJaXx2HHRZmDKZtwbJLiY0_77ntY1fiINmdjRmZ699HlHjj5KOH_4yq-bjJr5t23b2nUr2X2QoxZX2dhRr9RRJLEA55qTBHT39Cm8d6W_NmtGqtL0ioN_iQjhae5qcVSsCHqRNCmO2yZgfII5cSOQyUh0ev7w/s1800/BAUV3314%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k0AH1ZvDjDyGfHSP9LkNnsAHsRtlOLJaXx2HHRZmDKZtwbJLiY0_77ntY1fiINmdjRmZ699HlHjj5KOH_4yq-bjJr5t23b2nUr2X2QoxZX2dhRr9RRJLEA55qTBHT39Cm8d6W_NmtGqtL0ioN_iQjhae5qcVSsCHqRNCmO2yZgfII5cSOQyUh0ev7w/s320/BAUV3314%5B1%5D.JPG" width="320" /></a></span></span></span></span></div><span style="color: #333333;"><span face="apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif"><span style="font-size: 9pt;"><span style="background: rgb(255, 255, 255);"><br /><br /></span></span></span></span><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">++++++</p><p style="margin-bottom: 0cm;">Carciofi alla siciliana ( Tappati ) -
ingredienti e dosi per 5/6 persone __ <span style="color: #555555;"><span style="font-family: Open Sans;"><span style="font-size: 9pt;">14
carciofi -1 limone (succo) -</span></span></span><span style="color: #555555; font-family: "Open Sans"; font-size: 9pt;">5
filetti d’acciuga -2 spicchi d’aglio -150 gr di pane raffermo
-50 gr di pinoli - 30 gr di capperi - </span><span style="color: #555555; font-family: "Open Sans"; font-size: 9pt;">1
mazzetto di prezzemolo -40 gr di uvetta - 50 gr di parmigiano
grattugiato - 50 gr di pecorino stagionato grattugiato -100 gr di
caciocavallo ragusano -400 ml di brodo vegetale -1 arancia (scorza)
- olio extravergine di oliva -sale .METHOD-Pulite bene i carciofi
eliminando il gambo alla base, togliendo le foglie esterne e più
dure, la barbetta interna e le punte; pulite i gambi, fateli a
pezzetti e teneteli da parte. Ponete i carciofi così puliti in una
ciotola con acqua acidulata per far sì che non anneriscano.Scaldate
un filo d’olio in una padella assieme con i filetti d’acciuga e
agli spicchi d’aglio interi; quando i filetti di acciuga saranno
sfatti unite il pane raffermo precedentemente frullato al mixer e
rosolate fino a che non sarà dorato e croccante. Eliminate l’aglio
ed unite i pinoli, i capperi, il prezzemolo e l’uvetta tritati, il
parmigiano, il pecorino ed un pizzico di sale; aggiungete al
composto 8 cucchiai di olio fino a renderlo morbido e
“bricioloso”.Tagliate a dadini il caciocavallo.Sgocciolate i
carciofi, allargateli il più possibile senza romperli per farci
entrare più ripieno possibile e ponete in ognuno un paio di dadini
di caciocavallo, un po’ della farcia preparata, pressandola con le
dita, ed infine un altro paio di cubetti di caciocavallo.</span><span style="color: #555555; font-family: "Open Sans"; font-size: 9pt;">Disponete
i carciofi così preparati in posizione verticale, in un tegame
adatto a contenerli tutti senza che questi possano cadere; unite il
brodo, quindi ponete i pezzetti di gambo in modo da riempire i
“buchi” tra i carciofi. Coprite il tegame e fate cuocere per 30
minuti (i carciofi dovranno risultare teneri), scoprendoli per gli
ultimi 5 minuti di cottura e aggiungendo altro liquido se
necessario;A fine cottura lasciateli riposare, sempre scoperti, per
qualche minuto, quindi serviteli caldi, decorando con la scorza di
arancia grattugiata.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0yiIDabPulWA4aRdIa39hcwbcC8BPlv3HNwQJbT7SWDyFerKNb8RDUzYO6l0-GcatrWt-57gnW3AUWnzC43-tD238e7w1qnY0tziXKrMU4-5nFKKzwnk2cfurgUdaRxNBqqGINOqc9yfresQIJ0gxRcZwdKalHOStgRiN6Z2H2fP5G0RWzKMO6ZFYg/s1546/XUFF0378%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1546" data-original-width="1259" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0yiIDabPulWA4aRdIa39hcwbcC8BPlv3HNwQJbT7SWDyFerKNb8RDUzYO6l0-GcatrWt-57gnW3AUWnzC43-tD238e7w1qnY0tziXKrMU4-5nFKKzwnk2cfurgUdaRxNBqqGINOqc9yfresQIJ0gxRcZwdKalHOStgRiN6Z2H2fP5G0RWzKMO6ZFYg/s320/XUFF0378%5B1%5D.JPG" width="261" /></a></div><br />++++++++++++++++++++++<br /><p></p><ul><li><p align="LEFT" style="border: none; margin-bottom: 0cm; padding: 0cm;">
</p>
</li></ul><ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #777777; font-family: "Open Sans"; font-size: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbhuAe8QHTLAy5FKjjwKrhnq8VDf5DDq2HLa1VzCW3krADNnAB8VJCfXnWshdHNta4eQbunXiAR7Ey_dN9USSGUVU3ywL1DNT0RTibST1fCiQwm-x0jryPBRvZIdEo40YXzQODCnOUEfwLSSav1kN5t6lLGq-uHBjg-PfxrqYu8JkGW5PDoTyCu96uvOf/s512/IMG_1742.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="384" data-original-width="512" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbhuAe8QHTLAy5FKjjwKrhnq8VDf5DDq2HLa1VzCW3krADNnAB8VJCfXnWshdHNta4eQbunXiAR7Ey_dN9USSGUVU3ywL1DNT0RTibST1fCiQwm-x0jryPBRvZIdEo40YXzQODCnOUEfwLSSav1kN5t6lLGq-uHBjg-PfxrqYu8JkGW5PDoTyCu96uvOf/s320/IMG_1742.JPG" width="320" /></a></div><br /></li></ul><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: transparent; color: #777777; font-family: "Open Sans"; font-size: 16px;"><br /><br /></span></p><h2 style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: "Open Sans"; font-size: 20px; font-weight: 300; line-height: 40px; margin: 0px 0px 5px; outline: 0px; padding: 0px; vertical-align: baseline;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="background-color: white; color: #85868c; font-size: 15px;">++++++++++</span></h2><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Ramen -_ingredients and portions -1 carrot -2 stalks of celery -2 slices of pork loin - 1 tablespoon of miso -1 teaspoon of sardine paste (alternatively 1 teaspoon of anchovy paste) -1 pinch of chopped parsley - 1 tablespoon of finely chopped onion - 1 hard-boiled egg - 1/2 hard-boiled egg -200 gr of wheat noodles . FATE COSI > Put the onion, carrot, celery stalk, parsley and meat in a large high-sided saucepan, cover with water and bring to a boil. When boiling, add the dashi and miso and continue cooking for about 20 minutes until the broth is fragrant;Cook the noodles for about 5 minutes (time indicated on the package).When the noodles are done, simply divide them between serving plates, add the broth to each plate and garnish with a slice of meat, carrot, egg and fresh spring onion.Eat them hot.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c; font-size: 15px;">******consil of the chefAdrianoMennillo:Miso can be replaced with soy sauce although the final taste is not quite the same, if you can buy it:Dashi can be replaced as mentioned with anchovy paste.Pork can be replaced with chicken, the importance of the meat is not so much in itself as for the broth: it serves to flavor the broth which must be very rich. If you have Kombu seaweed at your disposal, I decided not to use it because I don't particularly like seaweed, but if you like it, add about 2 cm to the broth. The noodles can be of different kinds, even soy vermicelli can go even if traditionally ramen is made with wheat noodles.</span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHou3Ypv1bfXyshw_B1uFFqmX1WEVeABTaT4IvZQnz6X8A6MhAy5yT2azXXUmeJFTyfZAfvDySb7QzdCLEWFB66RAez2JoWhx6y0dTmX-cri53_HRZGM5Taa5eqo1iZhOjR9wURKXpNlQ4Ez7Q2yuYqC60-P0zRw11zRRyVcKLg6q9W7FxfOxcR8NOFw/s1632/IMG_E0361%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="1240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHou3Ypv1bfXyshw_B1uFFqmX1WEVeABTaT4IvZQnz6X8A6MhAy5yT2azXXUmeJFTyfZAfvDySb7QzdCLEWFB66RAez2JoWhx6y0dTmX-cri53_HRZGM5Taa5eqo1iZhOjR9wURKXpNlQ4Ez7Q2yuYqC60-P0zRw11zRRyVcKLg6q9W7FxfOxcR8NOFw/w304-h400/IMG_E0361%5B1%5D.JPG" width="304" /></a></span></div><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><br />.</span><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">****** </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Panzarotti-ingredienti e dosi _ 1 kg di patate - 2 uova + 2 albumi -50 gr di parmigiano grattugiato -30 gr di pecorino grattugiato -200 gr di mozzarella o provola -sale e pepe-pangrattato -olio per friggere .METHOD-Lavare bene le patate utilizzando anche una spazzolina. Metterle in una pentola e aggiungere acqua fredda fino a coprirle del tutto. Mettere la pentola sul fuoco e cuocere per circa 45 minuti dal bollore (dipende dalla grandezza delle patate), fino a quando una forchetta inserita nelle patate vi entrerà con facilità.Passare le patate sotto l'acqua fredda e pelarle oppure metterle direttamente nello schiacciapatate (la buccia resterà all'interno dello schiacciapatate, così potrete eliminarla con facilità).Raccogliere in una ciotola le patate schiacciate, unirvi il Parmigiano, il pecorino, le uova intere, il sale ed il pepe e mescolare in modo da avere un composto uniforme e compatto.Dividere il composto in porzioni da circa 50/60 gr.Tagliare a cubetti la mozzarella o la provola.Schiacciare tra le mani il composto di patate, porvi un cubetto di mozzarella al centro e chiudere l'impasto di patate, in modo da creare un involucro sigillato attorno alla mozzarella.Passare quindi i crocchè negli albumi sbattuti e poi nel pangrattato e mettere da parte.Una volta terminata la preparazione dei crocchè, riscaldare l'olio in una padella capace o nella friggitrice, fino ad una temperatura di 180°C (mettendo qualche briciola di pangrattato, dovrà friggere e salire subito a galla).Passare nuovamente i crocchè nell'albume e nel pangrattato prima di immergerli nell'olio. Cuocere fino a che abbiano assunto un bel colore dorato.Scolarli su carta assorbente, salarli leggermente in superficie, trasferirli nel piatto da portata e servire.Ecco svelato il trucchetto per cuocere i crocchè di patate alla perfezione, passarli nell'albume (non nelle uova intere) e nel pangrattato e ripetere due volte quest'operazione.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRajtSbkWtZrVTjb75XuFklIF6sgslDV0CCSv32h9Ons_-GrXEzTpXdNtrGX0izcIHy_goxd8PKuRSMbUCA780UPwQhhwCVqNEFMSnqFjz1iJMVEtIGQouChoHSixi2Im_eTquZ4qUSxAJwQDWrLso5oyqqn1ys9iD5ZZVeizA4Me0Cxy27H57pH1fw/s1800/LNRC6745%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRajtSbkWtZrVTjb75XuFklIF6sgslDV0CCSv32h9Ons_-GrXEzTpXdNtrGX0izcIHy_goxd8PKuRSMbUCA780UPwQhhwCVqNEFMSnqFjz1iJMVEtIGQouChoHSixi2Im_eTquZ4qUSxAJwQDWrLso5oyqqn1ys9iD5ZZVeizA4Me0Cxy27H57pH1fw/s320/LNRC6745%5B1%5D.JPG" width="320" /></a></div><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> **********<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Parmigiana di melanzane _ingredienti e dosi per 5/6 persone : 3/4 grosse melanzane (1,5 kg) - farina 00 - 3 uova -1/2 cipolla - foglie di basilico- 150 gr parmigiano reggiano - olio extra vergine di oliva - sale - passata di pomodoro - mortadella al pistacchio (150 gr ) o prosciutto cotto - mozzarella fior di latte (media dimensione)-METHOD-Preparate <b>la salsa, </b> In una casseruola fate riscaldare l’olio, aggiungete la cipolla tagliata grossolanamente. Appena la cipolla risulterà dorata, aggiungete la salsa di pomodoro. Regolate di sale e lasciate cuocere a fuoco lento per un’oretta. Prima di spegnere, unite le foglie di basilico.Lavate le<span> </span><b style="box-sizing: border-box; font-weight: bolder;">melanzane</b><span> </span>e mondatele. Se volete un risultato più delicato, sbucciatele. Tagliatele a fette di circa un centimetro di spessore. Sistematele in uno scolapasta, cospargetele di sale grosso e lasciatele riposare in questo modo per almeno un’ora in modo da fargli perdere una parte della loro acqua marina.Scaldate dell’olio in una padella antiaderente. Asciugate le fette di melanzana, infarinatele e passatele velocemente nell’uovo sbattuto. Friggetele a fuoco moderato per pochi minuti. Scolatele e lasciatele asciugare su fogli di carta assorbente.Prendete un tegame da forno. Sul fondo mettete qualche mestolo di salsa di pomodoro. Adagiate le fette di melanzane fritte fino a ricoprire interamente la superficie della teglia. Tagliate la mozzarella a cubetti piccolissimi insieme al prosciutto cotto (o se preferite della mortadella al pistacchio) e ricoprite lo strato di melanzane appena preparato. Spolverizzare con abbondante parmigiano e con qualche mestolo di salsa di pomodoro. Ricoprite ancora usando le restanti melanzane. Versate ancora un po’ di salsa sulla superficie, stendetela con il dorso di un cucchiaio e spolverizzate con altro parmigiano.Infornate in forno statico e preriscaldato a 200° per circa 30-40 minuti, fino a quando la superficie non risulterà dorata.Spegnete il fuoco e lasciate riposare la parmigiana per qualche minuto per far addensare la salsa. Servite non molto caldo o addirittura freddo.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoh7fApNeaSCpyDmpqo6nQeEnzLQ5FkbFSDpPpN5JMnvn0Pt5BfjqG1ldoU0HH8BsmwMDdRbj2_lMSjaAxRmcM9zz28ypK4j1ExocvpDqmcGHBZtvue-WFrDdjdLwrxsKr-U5AK_GPzuUowcyARINbXnJXjnQHUC3Hlr0X48eI0LWwktbUgJd90lXVg/s1620/IMG_E7232%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1229" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoh7fApNeaSCpyDmpqo6nQeEnzLQ5FkbFSDpPpN5JMnvn0Pt5BfjqG1ldoU0HH8BsmwMDdRbj2_lMSjaAxRmcM9zz28ypK4j1ExocvpDqmcGHBZtvue-WFrDdjdLwrxsKr-U5AK_GPzuUowcyARINbXnJXjnQHUC3Hlr0X48eI0LWwktbUgJd90lXVg/w243-h320/IMG_E7232%5B1%5D.JPG" width="243" /></a></div><br /> ++++++++++++++++++++++++++++++ <br /><br /><div>Strangolapreti aux orties - ingrédients et dosage _ 500 gr d'orties - 3 morceaux de vieux pain - lait -1 œuf -2 cuillères à soupe de farine blanche - sel et poivre - beurre - sauge - blé râpé .MÉTHODE - Blanchir les orties, puis les plonger dans l'eau glacée et les presser, puis les hacher finement ou les écraser avec un moulin à légumes. Pendant ce temps, faire tremper le pain rassis coupé en petits cubes dans du lait bouillant, puis le presser et l'écraser. Ajoutez les orties au pain, vous pouvez aussi les écraser ensemble, puis ajoutez l'œuf et la farine blanche, mélangez bien le tout. Si le mélange est trop mou, ajoutez un peu de chapelure. Dans une casserole, portez l'eau à ébullition. Ajouter le sel. Ajoutez le mélange préparé, en vous servant de deux cuillères, en prenant soin de le mouiller pour que les strangolapreti puissent être retirés plus facilement.</div><div>Lorsque les strangolapreti remontent à la surface, égouttez-les et passez-les une minute dans une poêle où vous aurez fait fondre du beurre avec de la sauge. Servez-les saupoudrés de parmesan râpé.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7UmRvECsbfZd2-r-YxrC7p6Wmqw_7f0B26hcVoj7Xvl3U3QEdIS450LEBJ-uWrO4tutbMoLiojRrWOehRte_Rzo753MtG-dfLxpEDBplA5iKF82k4J_xTtx8mYu9uRpk-lWR5UjkYoPi9R5QjZw4sq9sB4M-gmep90XPS-3F7NRguFgD0u-zlIpx_w/s1383/GISU8745%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1381" data-original-width="1383" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7UmRvECsbfZd2-r-YxrC7p6Wmqw_7f0B26hcVoj7Xvl3U3QEdIS450LEBJ-uWrO4tutbMoLiojRrWOehRte_Rzo753MtG-dfLxpEDBplA5iKF82k4J_xTtx8mYu9uRpk-lWR5UjkYoPi9R5QjZw4sq9sB4M-gmep90XPS-3F7NRguFgD0u-zlIpx_w/s320/GISU8745%5B1%5D.JPG" width="320" /></a></div><br /> </div><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> **********<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <span style="background-color: black;"><span><span style="background-color: white;">Arrosto di vitello al forno ( imbottito )Ingredienti e dosi _</span></span></span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">800</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">di fesa di vitello aperta a libro -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;"> 80</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">di speck -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;"> 40</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">di porcini secchi -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">40</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">di noci sgusciate tostate -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">1</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">cucchiaio di pangrattato -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">1</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">cucchiaio di parmigiano reggiano grattugiato -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">1</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">bicchiere di vino bianco secco -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">1</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">bicchiere di Marsala secco -</span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">timo fresco -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">1</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">scalogno - </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">olio d’oliva -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">20</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">di burro -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;"> 1 cucchiaio di farina -1</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">foglia di alloro - </span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">2</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">spicchi d’aglio -</span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">salvia fresca -</span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">sale -</span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;">pepe - METHOD-</span>Mettete i funghi in ammollo in un contenitore con acqua tiepida e lasciateceli per 30 minuti. Trascorso questo tempo strizzateli molto bene e tritateli finemente. In una padella antiaderente fate appassire lo scalogno tritato con l’olio, aggiungete i funghi secchi e cuoceteli fino a ottenere un fondo di cottura asciutto, regolando di sale e di pepe. Fate raffreddare.Nel mixer tritate funghi cotti a temperatura ambiente con il parmigiano, il pangrattato, abbondante timo e le noci tostate. Aggiustate di sale e pepe, calcolando che nel ripieno dell’arrosto è compreso anche lo speck.Stendete la carne su un tagliere e adagiatevi all’interno le fette di speck in modo da ricoprirla completamente. Aggiungete anche il ripieno preparato e livellatelo bene con le mani, lasciando un paio di centimetri dai bordi. Arrotolate il tutto e legate stretto con dello spago da cucina. Massaggiate la carne con sale e pepe .Passate alla cottura: rosolate l’arrosto in una casseruola con 3 cucchiai d’olio e il burro. Giratelo con due cucchiai di legno in modo da non forarlo mai, pena la fuoriuscita dei succhi della carne e un arrosto dalla trama stopposa. Quando la superficie della carne sarà ben dorata (non bianca, dorata) sfumate con il vino bianco e il Marsala. Fate evaporare a fiamma alta e unite gli spicchi d’aglio, l’alloro e la salvia. Abbassate la fiamma e coprite con il coperchio, in modo da sigillare. Cuocete per circa 1 ora o comunque fino a quando all’interno dell’arrosto avrete raggiunto una temperatura di 75° al cuore, misurabile con un termometro da cucina.Ultima fase ( vedi my photo ) mettete da parte l'arrosto intero prima di servire , nel suo fondo di cottura ) aggiunete un pò di farina , alzate il furo e girate con una frusta per far legare il sugo , poi passateli al setaccio e aggiugerlo sulle fette di vitello .Fate riposare l'arrosto per 10 minuti, quindi tagliate a fette e servite,aggiungendo il fondo di cottura il fondo di cottura.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1gNrlFjZHqZ4eKXjI6-UcljyZpwJgtS5jYIlYiavAp-fmEYoPnBTjOOSthKCNPQvFAuSNJP9TpXBahQbqpo9MLqN0LKycoisVZN97nEQfuQguSpe-b0sUYxK67DSQyUD-uuiXmFKpT42Km8ZxMRm4V2xcBu2Slf2iPGPkIsG5vwU_4EFr4LH06KVog/s1425/IGJHE6348%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1425" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1gNrlFjZHqZ4eKXjI6-UcljyZpwJgtS5jYIlYiavAp-fmEYoPnBTjOOSthKCNPQvFAuSNJP9TpXBahQbqpo9MLqN0LKycoisVZN97nEQfuQguSpe-b0sUYxK67DSQyUD-uuiXmFKpT42Km8ZxMRm4V2xcBu2Slf2iPGPkIsG5vwU_4EFr4LH06KVog/w400-h241/IGJHE6348%5B1%5D.JPG" width="400" /></a></div><br /><br /><p></p><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; margin: 0px; padding: 0px;"></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> *************</p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Tagliolini (or tagliatelle) with black truffle_Ingredients and dosage::320 gr of tagliatelle -80 gr of butter -60 gr of fine black truffle - Grana cheese according to taste - Salt -Methodology-First brush the truffle with a brush under running water to remove the earth and any impurities, dry it carefully with a clean cloth. Grate the truffle. Cook the pasta in plenty of salted water. Meanwhile, in a bowl, soften the butter at room temperature and mix it with the grated truffle and the parmesan, season with salt. Season the pasta in this way. Your tagliatelle with Tartufo Nero Pregiato is ready to be eaten. The same cream is also excellent on a bruschetta of toasted bread.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">******Precious storage of black truffles> Truffles are a very delicate ingredient and tend to dry out quickly. Keep it wrapped in gauze or paper towels inside a glass jar and store it in a cool place: you can keep it for up to a week.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqb7qQQ7HEkfX2WoWCBitKeB77DRk4gT7B9OWX33EzJpI_6JTzr7r9HzU03sEBVRf5oYjk3en_13gPaLq6buzqUMDIlLHghNHhtlii0rpg2pxxSn5Y3BEiydlwUuvZ8rPbxR9O7TI16gXBEY4PoEw3EqQbXHwNELj830bqkgn4gW0tkeMZIRmF72eSlg/s1660/IMG_E8362%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1660" data-original-width="1176" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqb7qQQ7HEkfX2WoWCBitKeB77DRk4gT7B9OWX33EzJpI_6JTzr7r9HzU03sEBVRf5oYjk3en_13gPaLq6buzqUMDIlLHghNHhtlii0rpg2pxxSn5Y3BEiydlwUuvZ8rPbxR9O7TI16gXBEY4PoEw3EqQbXHwNELj830bqkgn4gW0tkeMZIRmF72eSlg/s320/IMG_E8362%5B1%5D.JPG" width="227" /></a></span></div><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><br /></span><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">**********</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">Chocolate salami (make the chocolate salami without eggs) Ingredients and doses 230 gr of dry cookies (half wholemeal and half Oro Saiwa) - 130 gr of butter - 80 gr of dark chocolate - 40 gr of cocoa powder - 80 gr of powdered sugar - 60 gr of shelled hazelnuts - 3 tablespoons of milk - vanilla flavoring. Place them in a large container and add the cocoa and powdered sugar. Using a microwave, soften the butter, it should be soft without losing its shape, and melt the chocolate, also in the microwave in another suitable container. Pour it into the container with the cookies, add the hazelnuts and mix first with a fork and then with your hands. When everything is well mixed, pour the dough onto a sheet of parchment paper and shape it into a salami (for purely aesthetic reasons, you can put a string on it). Roll the salami with the same parchment paper and let it rest in the refrigerator for at least 4 hours. After this time, you can remove the paper and slice it!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJdtYXRXdIGrFiqMyK3FBvClNcWsA1ejW8L2EijvDJr7MU3JFmj_nz4effW9FH13mn0evZA2CH0x3WNgqfTqeWGgThiaGsbdehrwySOXACYhk2rXWpyxzNsFImZArBN2uLWTK_A4cnhN6OR75ofBDP5fc5fIqWXDK872HIEMx8imO9wwo5TQ2oB7mQg/s1620/IMG_E9670%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1303" data-original-width="1620" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJdtYXRXdIGrFiqMyK3FBvClNcWsA1ejW8L2EijvDJr7MU3JFmj_nz4effW9FH13mn0evZA2CH0x3WNgqfTqeWGgThiaGsbdehrwySOXACYhk2rXWpyxzNsFImZArBN2uLWTK_A4cnhN6OR75ofBDP5fc5fIqWXDK872HIEMx8imO9wwo5TQ2oB7mQg/s320/IMG_E9670%5B1%5D.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both;"><br /></div></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ++++++++++++++++++++++</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Pâtes orecchiette avec tomates cerises _200 gr de pâtes orecchiette -12/14 tomates cerises pachino -3 anchois à l'huile -1 gr d'ail - sel - 3 d l d'huile d'olive -3 cuillères à soupe de vin blanc sec (facultatif) - fromage blanc salé .MÉTHODE-Lavez les tomates cerises et coupez-les en 4 morceaux. Dans une poêle, versez 3 cuillères à soupe d'huile d'olive, une gousse d'ail nettoyée, du piment haché et faites-les revenir à feu vif. Ajouter 3 anchois dans l'huile et faire cuire jusqu'à ce qu'ils soient complètement dissous. Ajoutez les tomates cerises coupées en morceaux et, si vous le souhaitez, 3 cuillères à soupe de vin blanc sec.Baissez un peu le feu et laissez cuire pendant 15 minutes supplémentaires jusqu'à ce que les tomates cerises soient fanées.Pendant ce temps, faites cuire les pâtes orecchiette très al dente puis versez-les dans la sauce pour en terminer la cuisson, en assaisonnant avec de la ricotta salée.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcVNGuSZZIO3Ecbdtf6RUTfOtsxu_lN675ICB4z3JYUOhsicV1VSpT3UI2OjdwfuQDska0hIM4ampSN5jGDLOEEXlGvCWwR60RE6bLQHLlfMTKhmhE4IVbmw9VWa406kM6iahIvCRS8WQeBtiWdkSmNY-tfPmkhftNBg7es4oluK6Pg7lAAXlUbIX8Q/s1800/HSEW5687%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcVNGuSZZIO3Ecbdtf6RUTfOtsxu_lN675ICB4z3JYUOhsicV1VSpT3UI2OjdwfuQDska0hIM4ampSN5jGDLOEEXlGvCWwR60RE6bLQHLlfMTKhmhE4IVbmw9VWa406kM6iahIvCRS8WQeBtiWdkSmNY-tfPmkhftNBg7es4oluK6Pg7lAAXlUbIX8Q/s320/HSEW5687%5B1%5D.JPG" width="320" /></a></div><br /><br />Neapolitan fish soup_Ingredients and doses - 1 scorpion fish - 1 crock - 1 tracina - 1 lucerna or priest fish - (the fish should be about 1 kg) - 300 g of small octopus - 300 gr of cuttlefish or squid - 300 gr of king prawns - 1 kg of mussels - ½ kg of clams or lupins - 1 kg of peeled or fresh San Marzano tomatoes - 3 cloves of garlic - Chilli pepper - salt - olive oil - parsley - ½ glass of dry white wine. METHOD - Have the fish cleaned by the fishmonger because some of them (scorpion fish, tracina, lucerna) have 'poisonous' spines, i.e. if you get bitten they hurt a lot, but usually the vendors remove them. Wash the fish and shellfish, cut the squid or cuttlefish into rings, clean the prawns by shucking them and removing the black fillet, leave the baby octopus whole. Clean the mussels, drain the clams or lupins in water and salt. Start by opening the seafood. Open the mussels by placing them in a pot with a lid on high heat, turning them from time to time until they are all open. Fry 1 clove of garlic in a saucepan with 1 tablespoon of evo oil and throw in the lupins and clams, put the lid on and open on a high heat. Shell both clams and mussels, strain the sauce they have released and keep it aside. Leave a few mussels and clams whole if you want to use them for decoration. Move on to the preparation of the soup proper. In a large saucepan, sauté 3 to 4 tablespoons of evo oil with 2 cloves of garlic and a few chilli peppers. Pour in the chopped tomatoes and the ½ glass of white wine, season with salt and leave to cook covered over a medium heat for about ½ hour. After this time, start adding the fish. Put in the baby octopus, cuttlefish and squid first, let them cook for 10/15 minutes because they take longer, then add the peeled prawns, then the fish with the bones, which should cook for a shorter time, only 15/20 minutes. Be careful not to turn them too much otherwise they break and lose their bones in the sauce. Gradually add a little seafood cooking water to stretch it out. Remove the fish, skin them and very carefully pin them and keep the fillets to one side. Also remove the baby octopuses, cuttlefish and squid, and prawns. Strain the tomato sauce left in the pot to remove any bones. Put all ingredients back into the pot, add seafood and shelled mussels, if too dry the remaining seafood water, put back on the heat to warm the soup and add chopped parsley. Serve by adding whole seafood and slices of homemade bread to taste.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqnXjLwVSsGgow9O65QASwHzeSnyNg4b62X7dj9qZpK3cz3YfG95FznggB6ux-t7xLnAnxAz4A6uo0kWhIQGQq9343QtflgyNeCcIOKyg7KQArcqadMQlwNIli7aR-6cCONWwYtGBhPlDU6pojEeA_7tYH5cZrwvoW39j6gK4yWQ3uQrbrBvMXNqhvA/s1800/IMG_E7390%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1186" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqnXjLwVSsGgow9O65QASwHzeSnyNg4b62X7dj9qZpK3cz3YfG95FznggB6ux-t7xLnAnxAz4A6uo0kWhIQGQq9343QtflgyNeCcIOKyg7KQArcqadMQlwNIli7aR-6cCONWwYtGBhPlDU6pojEeA_7tYH5cZrwvoW39j6gK4yWQ3uQrbrBvMXNqhvA/w264-h400/IMG_E7390%5B1%5D.JPG" width="264" /></a></div><br /><span face="Verdana, Arial, Helvetica, sans-serif" style="background-color: #ee449c; color: #320003; font-size: 10px;">Spaghetti alla carbonara - Ingrédients et portions pour 3/4 personnes _350/400 gr de spaghetti (ou pâtes au choix) -4 jaunes d'œuf -4 cuillères à soupe de fromage pecorino -120 gr de guanciale -sel...METHOD _ Couper le guanciale en cubes et le faire revenir à feu doux sans ajouter de matière grasse. Quand je dis lentement, je veux dire très lentement, car cela peut prendre jusqu'à 45 minutes.Il faut qu'il devienne croustillant sans brûler. Et si cela se produit (vous pouvez le constater par le fait que la graisse fondue n'est pas claire), passez la graisse à travers une gaze avant de l'utiliser. Portez l'eau à ébullition et salez-la. Dans un bol, fouettez les jaunes d'œufs avec le fromage de brebis. Retirer le guanciale de la poêle et le réserver. Avec quelques cuillères à soupe de l'eau de cuisson des pâtes, créer une émulsion avec la graisse du guanciale. Égoutter les pâtes al dente, les mélanger à l'émulsion dans la poêle. Retirer quelques secondes du feu pour faire baisser la température, puis verser les pâtes sur les jaunes d'œuf, remuer rapidement et servir. Les jaunes d'œuf ne doivent pas être ajoutés immédiatement aux pâtes chaudes afin d'éviter l'effet "omelette" qui serait créé par le contact direct des protéines du jaune d'œuf à une température trop élevée. En utilisant du guanciale, je n'ajoute pas de poivre, mais si vous devez utiliser du bacon, je vous le recommande.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0cYyU9p5eByxuuTZ07tki0FT6J-Xx4FtBxM7Z31nOc5zfa2ke2QCqyJZDffOQfFAsW-BKs79i1B4r_eqqDvKbkyJNQlbUaQ4m8EhkJpgP31REgysNWUaMATiqYGFkkoDl1_OuOt4hpZeaUn0fk4_47-pYa5229jwBNKRWwihfMqL29ihRWK3z2x7fA/s800/carbonara.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0cYyU9p5eByxuuTZ07tki0FT6J-Xx4FtBxM7Z31nOc5zfa2ke2QCqyJZDffOQfFAsW-BKs79i1B4r_eqqDvKbkyJNQlbUaQ4m8EhkJpgP31REgysNWUaMATiqYGFkkoDl1_OuOt4hpZeaUn0fk4_47-pYa5229jwBNKRWwihfMqL29ihRWK3z2x7fA/s320/carbonara.jpg" width="186" /></a></div><br /></span><br /> <div><br /><div><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;"><br /></span><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">*****</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pizza alla scarola _la mia città Napoli ) ingredienti e dosi :650 gr di farina “00”-350 gr circa di acqua-70 gr di margarina-15 gr di sale-8 gr di lievito_Per il ripieno:2/3 Scarole -4/5 Alici - 10/12 Olive snocciolate - Capperi -Pinoli- uva passa .METHOD-Impasta farina, acqua, margarina e lievito fino a formare due pagnotte da 500 gr. Lascia a lievitare per 7/8 ore.Nel frattempo stufa le scarole, saltale in padella con olio e aglio (che poi dovrai togliere).Aggiungi olive e acciughe nella stessa pentola e continua a rosolare il tutto.Imburra il tegamino e spiana il primo lembo di pasta lasciando un bordo alto di 2 cm.Aggiungi le scarole rosolate e incorporare le alici a pezzetti, le olive denocciolate, i pinoli e l’uva passa.Copri con l’altro lembo di pasta che sarà spianata al momento.Buca la superficie con la forchetta dopo averla cosparsa di un’emulsione di bianco e rosso d’uovo.Inforna la pizza di scarola a 200° C per 15-20 minuti, o in forno a legna per il tempo necessario.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">****** CONSIL du chefAdrianoMennillo - molti in famiglia aggiungono anche poco zucchero , in questa mia ricetta vedi my photo del 2022 non c'è l'aggiunta di zucchero . <br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #010101; font-family: -apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; margin: 5px 0px 37px; orphans: 2; overflow-wrap: break-word; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #404147; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ___</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrV5c3_s0tbQY-pFaynEmyZw3QJo-mL6sIC6rebmGOKlaJxmYhB4E0tbf68vZu3jgoSo-MmjeTSt8OXmwlrj_qJAajF0rQCPdCkEVJwYyl-PiTIX-hdecPbX2zG9uk3QPJNWWGsysgi5zR-_nerUbZhP8u1fWkCBGV-_EyP6kwu28cPGJIjS9q5tAXdg/s1506/BFCD4037%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1506" data-original-width="1013" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrV5c3_s0tbQY-pFaynEmyZw3QJo-mL6sIC6rebmGOKlaJxmYhB4E0tbf68vZu3jgoSo-MmjeTSt8OXmwlrj_qJAajF0rQCPdCkEVJwYyl-PiTIX-hdecPbX2zG9uk3QPJNWWGsysgi5zR-_nerUbZhP8u1fWkCBGV-_EyP6kwu28cPGJIjS9q5tAXdg/s320/BFCD4037%5B1%5D.JPG" width="215" /></a></div><br /> Pizza Escarola ( Napoli ) - Ingredienti e dosi ;;<span style="box-sizing: border-box; color: black;">1.500 gr packets of Jus-Rol puff pastry (or easily<span> </span><a href="http://veganlovlie.com/oil-based-vegan-shortcrust-pastry/" rel="noopener noreferrer" style="background-color: transparent; box-sizing: border-box; color: #fb6a4a; text-decoration: none; transition: all 0.1s ease-in-out 0s;" target="_blank"><span style="color: black;">make ypur ow</span></a><span style="color: black;">n </span>using olive oil and/or coconut oil) -</span><span style="box-sizing: border-box; color: black;"> 800 gr escarole (see note above) or Swiss chard, roughly chopped, including stems -</span><span style="box-sizing: border-box; color: black;"> 100 gr Gaeta olives preferably or Kalamata, pitted and roughly chopped -</span><span style="box-sizing: border-box; color: black;"> 3 garlic cloves, smashed</span><span style="box-sizing: border-box; color: black;"> -50 gr sultanas/raisins, soaked in warm water</span><span style="box-sizing: border-box; color: black;"> -30 gr salted capers, rinsed</span><span style="box-sizing: border-box; color: black;">-30 gr pine nuts, toasted</span><span style="box-sizing: border-box; color: black;">-2 sheets nori, thinly sliced</span><span style="box-sizing: border-box; color: black;">-1 Tablespoon tamari or dark soy sauce</span><span style="box-sizing: border-box; color: black;"> -1/4 teaspoon salt if necessary</span><span style="box-sizing: border-box; color: black;">-1 Tablespoon olive oil (scant)</span><span style="box-sizing: border-box; color: black;"> -soy milk for glaze (optional) .FATE COSI ></span><span face="-apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Pre-heat the oven to 200C (or 180C if fan assisted).</span><span face="-apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Soak <span style="box-sizing: border-box; line-height: 1.5;">the sultanas in a bit of warm water and set aside for a few minutes until they are puffy and soft.</span></span><span face="-apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="box-sizing: border-box; line-height: 1.5;">E</span>nsure that your vegetables are washed and very clean. Escarole can be very sandy.</span><span face="-apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Use a 9-inch (23 cm) pie dish. Line the dish with parchment/baking paper and arrange the bottom of the pie crust carefully in the dish. You will need to blind bake the bottom crust (not the top). I like to prick the crust all over with a fork and use the beans method (see<span> </span><i>HERE</i><span> </span>for a helpful guide). After blind-baking, take out of the oven and set aside while you prepare the filling.</span><span face="-apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Heat oil in a large, lidded saucepan on medium heat. Add the garlic and cook until slightly golden. Then add the olives, nori and tamari and cook until the nori has wilted thoroughly. If you need to, add a tiny bit of water or more oil if that’s more your thing. Now add the escarole, mix and cover with a lid until the escarole has wilted. It will fill up your saucepan. Once you have room to manoeuvre in the saucepan, add the sultanas, capers and pine nuts, mix well and cook for five minutes or until all the ingredients are well mixed (see photo below). You may need to lower the heat, depending on your cooker, to avoid burning. Taste for seasoning and add salt if necessary. Remove and discard the garlic.</span><span face="-apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Once it’s all cooked through, take off the heat and set aside to cool. Before it can go into to the pie shell, it should be cool to the touch, but can be tepid.</span><span face="-apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Put the filling into the crust (see photo below) and cover the pie with the pie top.</span><span style="box-sizing: border-box; color: black;">Place in oven and cook for approximately 30-40 minutes depending on your oven. This is what is looks like fresh out of the oven.Let it cool on a cooling rack before serving warm or cold. The pizza di scarola keeps well for a few days and is even better the next day, cold! You may serve it as a starter if you cut it up into squares, or a side dish, or a snack or as the main event with a side salad. It’s whatever you want, really.</span><p></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=AD6v5dzyN5B3jcB-7URbSKNVnbv0SkJGAm2Jz_yynYex_gOOgOSioYeiBXj3h7rMUDRZ463c9g5goOkXCq-uzmJvzQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sld-m3jLMV8ZyrWHYfHPWSDRlB8c4SJp57Wh1XMFOl_t_atfb5jHaLrXn7ZyM45hUT2Pfe7DIkL0j72mWfXg6uU0Xvyq05_yWjqln_D2lumFMenAEt4mAkfWzUCQ4es9EauOFW1nGeKHY7fmWt0EBqR0GU-S8D0vBc__omtvWjSg9-hUlQKIVMNd5A/s1800/cucinamatteo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sld-m3jLMV8ZyrWHYfHPWSDRlB8c4SJp57Wh1XMFOl_t_atfb5jHaLrXn7ZyM45hUT2Pfe7DIkL0j72mWfXg6uU0Xvyq05_yWjqln_D2lumFMenAEt4mAkfWzUCQ4es9EauOFW1nGeKHY7fmWt0EBqR0GU-S8D0vBc__omtvWjSg9-hUlQKIVMNd5A/s320/cucinamatteo.JPG" width="320" /></a></div><br /><br class="Apple-interchange-newline" /><br /> ***********<br /><p></p><p> Pollo farcito all'uva nera # ricetta originale # ; il s'agit d'une recette de l'école de cuisine de Via Salaino 10 au Milano de 1975/78 ) ingredienti e dosi per 4 persone - 1 pollo -2 cipolle-150/170 gr di salsiccia -50 gr di burro -poco olio extravergine)-sale e pepe - 450/500 gr di uva nera - brodo vegetale .Prèparation:<span style="color: #333333;"><span face="Source Sans Pro, Helvetica Neue, sans-serif"><span style="font-size: x-small;"> <span style="color: black;"><i>Incominciate a preparare il brodo vegetale con poco sale , tritate le cipolle e fatele cuocere per 8/10 minuti con poco olio e burro , a questo punto aggiungete la salsiccia senza pelle , sminuzzata , salate e pepate ( pepe , a piacere ) e fare cuocere per 8/10 minuti , bagnate con poco cognac . Pulite il pollo dentro e fuori e all'interno e aggiungeteci la salsiccia e 6/8 chicchi d'uva lavati e asciugati ( magari eliminate il seme or nocciolo).Cucite l'apertura con filo bianco per evitare che il ripieno esca durante la cottura , adagiate il pollo in una pirofila bob poco burro e olio extravergine , salatelo e mettetelo in forno e fatelo dorare da ogni lato e se necessario aggiunete poco brodo caldo ogni volta che serve , dopo 30/40 minuti , aggiugete il restante dei chicchi d'uva e fate cuocere ancora per 10/15 minuti , il pollo è cotto e servitelo a vostro piacere .</i></span><br /></span></span></span></p><p><span style="color: #333333;"><span face="Source Sans Pro, Helvetica Neue, sans-serif"><span style="font-size: x-small;"> ******* CONSIL du chefAdrianoMennillo _In tutte le cucine del mondo , il brodo è la prima cosa da fare , il pollo dipende se lo prendete al supermercato or in una fattoria , potete passare al colino tutto il restante della cottura del pollo , oppure servitelo ; vedi my photo , potete tagliare il POLLO in OTTAVI ( 8 pezzi ) oppure intero , <br /></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #333333;"><span face="Source Sans Pro, Helvetica Neue, sans-serif"><span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZJFb-AeM_eZypYer6bh91LiNBazSy-n1noob4XUdTnmssrljgAH2OvCk1bAZaO3o4eocBfFpZEIR8O38vBTaAu7jRy4svfZOdxzLAATp4-YUZiJ1RGaL5sNQFvKj3ocqvHiuAdr3GILeXeC_QCWPThXygxZSQu_tD5KNom-hT0fmTHGgQ93BLe-aqw/s1567/KRCN9243%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1567" data-original-width="1256" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZJFb-AeM_eZypYer6bh91LiNBazSy-n1noob4XUdTnmssrljgAH2OvCk1bAZaO3o4eocBfFpZEIR8O38vBTaAu7jRy4svfZOdxzLAATp4-YUZiJ1RGaL5sNQFvKj3ocqvHiuAdr3GILeXeC_QCWPThXygxZSQu_tD5KNom-hT0fmTHGgQ93BLe-aqw/w320-h400/KRCN9243%5B1%5D.JPG" width="320" /></a></span></span></span></div><span style="color: #333333;"><span face="Source Sans Pro, Helvetica Neue, sans-serif"><span style="font-size: x-small;"><br /></span></span></span>>la cuisson, placez le poulet dans un plat à four avec un peu de beurre et d'huile d'Poulet farci aux raisins noirs (recette originale ; c'est une recette de l'école de cuisine de Via Salaino 10 à Milan en 1975/78) Ingrédients et portions pour 4 personnes - 1 poulet -2 oignons-150/170 g de saucisse -50 g de beurre - un peu d'huile d'olive extra-vierge) - sel et poivre - 450/500 g de raisins noirs - bouillon de légumes. Préparation : Commencer à préparer le bouillon de légumes avec un peu de sel, hacher les oignons et les faire cuire pendant 8/10 minutes avec un peu d'huile et de beurre, puis ajouter la saucisse sans la peau, hachée, du sel et du poivre (poivre selon le goût) et faire cuire pendant 8/10 minutes, mouiller avec un peu de cognac. Nettoyer le poulet à l'intérieur et à l'extérieur et ajouter la saucisse et 6/8 raisins lavés et séchés (éventuellement enlever les pépins ou le noyau). Piquez l'ouverture avec du fil blanc pour éviter que la farce ne sorte pendant olive extra-vierge, assaisonnez avec du sel et mettez-le au four et faites-le dorer de tous les côtés et ajoutez un peu de bouillon chaud aussi souvent que nécessaire, après 30/40 minutes, ajoutez le reste des raisins et faites cuire encore 10/15 minutes, le poulet est cuit et servez à votre goût.<br />******* CONSIL du chefAdrianoMennillo _Dans toutes les cuisines du monde, le bouillon est la première chose à faire, le poulet dépend si vous l'obtenez au supermarché ou dans une ferme, vous pouvez égoutter tout le reste de la cuisson du poulet, ou le servir ; voir ma photo, vous pouvez couper le POULET en DIX-HUIT (8 morceaux) ou entier, <br /><br /><br /><p></p><br /><br /><p></p><p><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">2) </span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">Oppure usate questi ingredienti per 5/6 persone ___Cuisses de poulet pour la farc - </span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-amount" data-decimal="200" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">200</span><span> </span><span class="cooked-ing-measurement" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">g</span><span>r </span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">de chair à saucisse -</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-amount" data-decimal="200" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"> 200</span><span> </span><span class="cooked-ing-measurement" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">g</span><span>r </span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">de foie de volailles</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-amount" data-decimal="100" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"> - 100</span><span> </span><span class="cooked-ing-measurement" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">g</span><span>r </span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">de jambon -</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-amount" data-decimal="1" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"> 1</span><span> </span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">oignon -</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-amount" data-decimal="1" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">1</span><span> </span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">oeuf</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-amount" data-decimal="10" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"> -10</span><span> </span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">pruneaux</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-amount" data-decimal="2" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"> -2</span><span> </span><span class="cooked-ing-measurement" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">c-à-s</span><span> </span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">de raisins secs</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"> - cognac</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-amount" data-decimal="2" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"> -2</span><span> </span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">tranches de pain trempées dans du lait</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"> -persil et estragon</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"> -poivre .</span></label><label class="custom-control-label" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; color: #1d2228; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 23px; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">sel .<b>FATE COSI : </b></span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"><b><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Hacher l’oignon et le faire revenir dans du beurre.</span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettre les raisins à tremper dans le Cognac (il doit juste les couvrir).</span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mixer les foies de volailles, le jambon.</span>: </b></span><span class="cooked-ing-name" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;"><b><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Ajouter la chair à saucisse, les foies, le jambon, aux oignons revenus.</span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mélanger fréquemment.</span></b></span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Hors du feu, ajouter le pain détrempé et émietté, les raisins et le cognac, les pruneaux, les herbes et le sel et poivre.</span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Farcir le poulet de cette farce.</span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Brider le. Enduire d’ un peu de beurre avant d’enfourner.</span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettre à cuire pendant<span> </span></span><span class="cooked-timer" face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #ac1c25; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px; orphans: 2; padding: 0px 0px 0px 2px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a data-desc="une bonne heure" data-seconds="3600" data-timer-id="36e19ba0a5276fbb547b2c105295dbe9_2" style="background-color: transparent; border: 0px none; box-sizing: border-box; color: #ac1c25; cursor: pointer; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; transition: all 0.3s ease 0s;"><span> </span></a></span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span>1h </span>à 200°C en arrosant souvent.</span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Sortir du four, découper et servir dans un plat chaud entouré de sa farce.</span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Déglacer le plat de cuisson avec un peu d’eau.</span><span face=""open sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #515151; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Votre poulet farcis est prêt, bon appétit.</span></label></p><p> *******</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3-YSc_nFgMYpABTxyFKOCmZoXKmawjAV_9UuXxiBBipzm_13WI0Xk721PNNWL2VLcb-ZMp9nfgNM9prwl618DC9DAO8xeGNstBiHtWwJjqWkqEToaQD16GBZ9uYSeaTQ3zdTrcvn7MmWLRmz6j0VEhHrAuZnXS3pHccnVHjzlyDh8d1yoTZ_a2gYWQ/s1152/rosa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="775" data-original-width="1152" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3-YSc_nFgMYpABTxyFKOCmZoXKmawjAV_9UuXxiBBipzm_13WI0Xk721PNNWL2VLcb-ZMp9nfgNM9prwl618DC9DAO8xeGNstBiHtWwJjqWkqEToaQD16GBZ9uYSeaTQ3zdTrcvn7MmWLRmz6j0VEhHrAuZnXS3pHccnVHjzlyDh8d1yoTZ_a2gYWQ/s320/rosa.jpg" width="320" /></a></div>my Rosa 1982_photo canon ftb > ilford > to AdrianoMennillo <br />*****<br /><p></p><p> Salsa genovese napoletana ( Napoli ) _ingredienti originali della vera Ricetta : per 4/5 persone -600 gr di annecchia (vitello giovane che non abbia superato 1 anno di
età , OR scamone ) - 2 kg cipolla ramata - 2 costa di sedano - 1 carota - 8/10
cipolle bianche ( messo a bagno la sera prima ) tagliate a filangèe , 5
pomodorini del piennolo - 2 dl olio oliva - 2 foglie di alloro -1
bicchiere di vino bianco - Sale pepe.METHOD _Rosolare in olio la carne
di annecchia, appena risulta ben rosolata, aggiungere sedano e carote
tagliate a julienne, le foglie di alloro e qualche pomodorino, si rosola
ancora e si sfuma con vino bianco. Si aggiungono, poi, le cipolle
affettate precedentemente tenute a bagno per 12 ore in acqua sale ed uno
spruzzetto di aceto bianco. Cuociamo il tutto a fiamma bassa per circa 4
ore, condire con sale e pepe nero macinato fresco. Spolverare con grana
., cottura minimo 80 minuti con il pezzo di carne intero .</p>
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Pasta alla genovese _ingredienti e dosi per 6 persone : Carne: 1,2/1,5
Kg - Cipolla: 2,4/3 kg. (il doppio della carne) - Pasta corta 500 gr - -
Sedano: 1 costa - Carote: 2 non piccole - 1 bicchiere di Vino bianco - Olio extra vergine: 1/2 cucchiai -Sale -Pecorino -Pepe -Noce moscata.METHOD-
La cipolla da preferire, rispetto a quella di Tropea e a quella
"novella", è la cipolla ramata. Per chi può procurarsela, la migliore
cipolla per il sugo alla genovese è quella di <b>Vitello</b>. Il
taglio da preferire è il cosiddetto "gamboncello", il muscolo dello
stinco del or bovino. Tendenzialmente meglio utilizzare solo questo tipo di
carne; nel caso si può aggiungere un po' di "corazza", la parte
superiore della costa. Rigorosamente corta. La "morte" della pasta alla genovese è lo zito spezzato a mano. Tagliamo
la carne a pezzi piccoli, ma non troppo. Orientativamente ogni pezzo
dovrebbe pesare circa un etto.Facciamo rosolare la carne nell'olio,
girando e rigirando con un mestolo di legno ed evitando di rompere i
pezzi per non farne fuoriuscire il suo liquido. Si aggiungono la costa
di sedano e le carote che avremo tagliato molto finemente, si rosola
ancora e si sfuma con il vino bianco. Si aggiungono poi le cipolle
tagliate a fettine "sottilissime": è bene dotarsi, a tal scopo, di un
apparecchio meccanico a lame che consenta di raggiungere questo
risultato. Le cipolle prima vanno lavate in acqua. Si aggiungono un paio
di bicchieri di acqua, si copre il tutto con un coperchio e si porta ad
ebollizione.Togliamo il coperchio, saliamo, mettiamo al minimo il fuoco
e partiamo con la cottura lenta, modalità "ragù": il tutto dovrà durare
almeno 90 minuti minimo.La prima parte della cottura, circa 2 ore,
terminerà quando ci renderemo conto che la carne è pronta per essere
tolta; ce ne possiamo rendere conto con la prova "forchetta": questa
deve poter entrare facilmente nel singolo pezzo e questo deve essere
ancora intero, non sfilettato, ma sul punto di diventarlo.Una volta
tolta la carne, la cottura deve proseguire per altre 3 ore. Ci possiamo
rendere conto di quando questa seconda parte della cottura è terminata
dal colore e dalla consistenza del sugo alla genovese: deve essere
marroncino e deve avere una consistenza cremosa.Rimettiamo la carne nel
sugo e giriamo a fuoco lento. Preleviamo e teniamo da parte un pezzo di
carne per ciascun piatto che andremo a preparare (nell'ipotesi iniziale,
sono sei) con un po' si sugo e mantenendo caldo il tutto.A parte
abbiamo lessato la pasta, molto ma molto al dente. Buttiamo la pasta nel
sugo, giriamo, e aggiungiamo, secondo il nostro gusto, pepe e formaggio
pecorino. La carne qui si dovrà sfilacciare definitivamente.Serviamo
nei singoli piatti, aggiungendo in ciascuno il pezzo di carne che
avevamo tenuto da parte.</div>
<p> </p><p> ***</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Torta di cocco_ingredienti e dosi -<span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">2 uova -</span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">100 ml di olio di semi -</span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">150 gr di farina 00 -</span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">130 gr di farina di cocco -</span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">80 gr di zucchero semolato -</span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">100 gr di latte -</span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">1/2 bustina di lievito per dolci -</span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">1 cucchiaino di estratto di vaniglia -</span><span style="-webkit-text-stroke: rgb(0, 0, 0); text-align: center;">miele e farina di cocco per decorare .FATE COSI ></span><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: center;">In una ciotola unite le uova, l'olio di semi, il latte, l'estratto di vaniglia e lo zucchero. Lavorate velocemente con una frusta per pochi minuti. Unite la farina, la farina di cocco e il lievito ben setacciato. Mescolate bene con una spatola fino ad ottenere un impasto omogeneo.</span><div style="text-align: center;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px;">Trasferite l'impasto in uno stampo da 18 cm imburrato e infarinato.</span><br style="background-color: white; color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px;" /><span face="Poppins, sans-serif" style="background-color: white; color: #686868; font-size: 15.4px; letter-spacing: 1px;">Fate cuocere in forno statico preriscaldato a 180°C per circa 35 minuti. Controllate il grado di cottura con uno stecchino prima di sfornare. Lasciate raffreddare completamente. A piacere spennellate la superficie con miele e spolverizzate la superficie con ulteriore farina di cocco<div class="separator" style="clear: both; text-align: center;"><br /></div><br />.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjGjU9BOl3IzMyYqx24dg7kFNCx4gYucN9MjzN1lcsiVm2HB16ldPt3nYNFi4IXajyyDTCAM0fryl3UCZXO9gFphahFyljVxL9qnylW-f5mk8Klbb8MpDd-RHJzbPEBrcA4nQOgaCweYsFL4ChfvbrNh-2g1fNJ_YTc2993ZDTJwNeAhSZFt7kuXVsQ/s1566/ARCX9941%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1528" data-original-width="1566" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjGjU9BOl3IzMyYqx24dg7kFNCx4gYucN9MjzN1lcsiVm2HB16ldPt3nYNFi4IXajyyDTCAM0fryl3UCZXO9gFphahFyljVxL9qnylW-f5mk8Klbb8MpDd-RHJzbPEBrcA4nQOgaCweYsFL4ChfvbrNh-2g1fNJ_YTc2993ZDTJwNeAhSZFt7kuXVsQ/s320/ARCX9941%5B1%5D.JPG" width="320" /></a></div><br /></span><br style="background-color: white; color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px;" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><p></p><br /><div>Gâteau à la noix de coco_Ingrédients et dosage -2 œufs -100 ml d'huile de graines -150 g de farine -130 g de farine de noix de coco -80 g de sucre semoule -100 g de lait -1/2 paquet de levure chimique -1 cuillère à café d'extrait de vanille -miel et farine de noix de coco pour décorer. Travaillez rapidement avec un fouet pendant quelques minutes. Ajoutez la farine, la farine de noix de coco et la levure chimique bien tamisée. Mélangez bien avec une spatule jusqu'à ce que le mélange soit lisse. Transférez la pâte dans un moule de 18 cm beurré et fariné. Faites cuire dans un four statique préchauffé à 180°C pendant environ 35 minutes. Vérifiez le degré de cuisson à l'aide d'un cure-dent avant la mise au four. Laissez refroidir complètement. Si vous le souhaitez, badigeonnez la surface de miel et saupoudrez de farine de noix de coco supplémentaire.</div><div><br /></div><div><br /></div><p></p><p><br /></p><ul style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; display: block; font-family: Lato, serif, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; list-style-type: none; margin-block: 15px; margin-bottom: 10px; margin-inline: 0px; margin-top: 0px; orphans: 2; padding-inline-start: 40px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li style="box-sizing: border-box; font-size: 18px; line-height: 20px; text-align: justify;"><br /></li></ul><p><br /></p><p> *******************</p><p><br /></p><p> <span style="color: red;">Poulet au curry chefAdrianoMennillo_Ingrédients et
doses pour 3/4 personnes - 1 poulet entier coupé en huit (ou 800 gr de
nuggets de poulet) - farine à volonté - 2 oignons blancs - 2 pommes
caillettes (sont petites et rouges) - 250 gr de riz basmati - huile
d'olive à volonté - 200 ml de crème (voir ma photo et ma recette, je
préfère les 200 ml de LAIT de coco - 3 cuillères à café de curry - sel. <b>Fate cosi </b> - dans une poêle faire frire les oignons
coupés en filangée, faire revenir les oignons, après 7/9 minutes,
ajouter le poulet coupé et continuer la cuisson pour 30/35, ajuster le
sel, si nécessaire mouiller avec un peu d'eau chaude (j'ai ajouté le
bouillon de légumes, Ajoutez ensuite le curry, remuez et après 2 / 3
minutes ajoutez la moitié coupée en petits cubes, remuez encore pendant 5
/ 7 minutes et ajoutez le lait de coco (si vous aimez la crème) remuez
bien, la sauce doit être épaisse et abondante pour le riz basmati en
accompagnement.<br />*****consil du chefAdrianoMennillo_ voir ma photo du
03/10/2021 , j'ai fait le poulet avec de gros morceaux ou avec des
nuggets de poulet, il faut toujours le fariner pour créer la crème pour
le riz.</span><br /> <br /> <br /><br /> <br /> <br /></p><p> </p><p> </p><br /><br /> <p></p><p>****</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #17283c; font-family: "Roboto Condensed", Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 10px 0px 10.5px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Arancino Siciliano_ Ingrdienti e dosi per 10/18 pezzi - 1 litro d’acqua - 500 gr di riso -Sale q.b- 30 gr di burro - 1 bustina di zafferano . Ingredienti per l’arancino al burro. Per l’arancino al ragù servono inoltre anche i seguenti ingredienti:>olio extravergine d’oliva -Pepe e sale -1 cipolla -100 gr di macinato di maiale-100 gr di macinato bovino-Carota e gambo di sedano-80 gr di pisellini-200 ml di passata di pomodoro-50 gr di caciocavallo fresco-50 ml di vino rosso. Per la pastella gli ingredienti sono:>>Sale q.b-Olio di semi q.b-pangrattato q.b-300 ml di acqua-200 gr di farina 00-METHOD-Prendi una pentola antiaderente, versa il brodo e mettila sul fuoco.Quando il brodo bolle, versa il riso e lascia cuocere secondo i tempi indicati sulla confezione. Scola al dente e lascia raffreddare il riso;Nel frattempo prepara il ragù versando in un tegame largo cipolla, carote e gambi di sedano finemente tritati, bagna con un goccio d’olio e cuoci a fuoco lento. Dopo qualche minuto aggiungi carne suina e bovina e fai rosolare, sfuma con vino bianco e lascia evaporare, aggiungi poi piselli e concentrato di pomodoro. Aggiungi acqua, pepe e sale e fai cuocere a fuoco lento per circa un’ora e mezza;Quando il ragù è pronto, prendi una manciata di riso sul palmo della mano e forma una palla, più o meno grande come un’arancia. Per gli arancini con la punta puoi utilizzare gli appositi kit che si trovano in commercio;Riempi la palla o il cono con il ripieno, ad esempio il ragù prima insaporito col caciocavallo;Ricopri la palla con la pastella leggera fatta di acqua e farina. Poi ricopri ulteriormente gli arancini con il pangrattato per completare la panatura;Friggi fino a che la panatura diventa bella dorata; Una volta fritti, disponili in un piatto ricoperto di carta assorbente.Lasciali raffreddare leggermente e servire. </p><p> *******</p><p>Arancino Siciliano _ingredienti e dosi :<span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> 500 gr rice</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> - pinch of salt</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> 1200 ml chicken or vegetable broth (or water) -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> 30 gr butter -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> 100 gr grated caciocavallo cheese (aged -hard table cheese)</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> - saffron .</span></span><span style="box-sizing: border-box; color: black;"><b style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> for ragù > </span></span></b></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">1 onion</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> -1 medium carrot, peeled</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> -1 celery ribs</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> -100 ml olive oil</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> -250 gr minced pork -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> 300 ml canned tomato pulp</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> -25 gr butter</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> -50 ml white wine</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> -100 gr baby peas</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> - salt & pepper to taste</span></span><b style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> > <i>also</i>; </span></span></b><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">50 gr soft caciocavallo or mozzarella</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> - 200 gr flour</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> - 3 eggs</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> - breadcrumbs</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;"> - sunflower oil for frying .FATE COSI -</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">Begin
by cooking the rice. Boil broth or salted water and add rice. Cook for
about 15min, stirring occasionally. All the liquid should be absorbed
once the rice is cooked. (Cooking it this way allows the starch to
remain which will help compact the rice when making the arancini.)</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">Dissolve the saffron in 100 mls of boiling water, and stir through the cooked rice.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">Stir through the butter and the grated caciocavallo.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">Spread
rice into a shallow glass baking dish and cover with plastic kitchen
wrap to prevent a skin forming on top of rice. Allow to cool completely
for a couple of hours at room temperature before refrigerating.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">For
the ragù, finely chop the onion, carrot and celery rib and add to a
saucepan with about 100 ml of olive oil and butter. Cook on a medium
heat until onion is translucent.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">Add the minced pork and brown. Add white wine and cook, stirring for a further 5 minutes.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">Add tomato pulp, and salt & pepper.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">Cook
on low heat for 20 /30minutes with the saucepan covered. Add the peas
after 15 minutes of cooking time. Pay attention that the ragù doesn’t
stick to the base of the saucepan during cooking and burn, and if
necessary, add a little hot water if ragù results too dry. (It should
not be liquid). Allow to cool.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">Cut fresh caciocavallo cheese into small cubes – you’ll need one for each arancino).</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">To
make the arancini by hand, wet your hands, then place 1 heaped
tablespoon of rice into the palm of your hand, and shape it into a
hollow bowl like shape.</span></span><span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">
Place 1 /2 teaspoons of the filling in the center, 1 cube of soft
caciocavallo (or mozzarella) , and then gently close the rice around the
filling, and using your hands mould it into a cone shape. Repeat until
all rice is used and refrigerate while you clean up the kitchen and
prepare for breadcrumbing the arancini.</span></span> <span style="box-sizing: border-box; color: black; font-family: "lucida bright" , serif;"><span style="box-sizing: border-box; font-size: medium;">Next,
prepare 3 bowls, one with the flour, one with 3 beaten eggs, and the
last one with the breadcrumbs.Gently roll each arancini first in flour,
then egg, and finally in the breadcrumbs. Refrigerate again until you
are ready to fry them.Heat your oil to about 185°C, and fry the arancini
in batches of 2 at a time. This depends on the size of the saucepan or
deep fryer you are using, but cooking too many at a time will reduce
the oil temperature too much. Best not to overcrowd them.Cook, turning
occasionally if necessary until they are golden brown. Drain on kitchen
paper towel and serve hot. They can also be reheated in a hot (180°C)
oven for 20 minutes and enjoyed hot the day after.</span></span>
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<span style="color: #274e13;"> ____</span><p><br /></p><br /><p></p><p><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline; float: none; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span></p><p> </p><p> </p><p> </p><p> ________________________<br /></p><p> <span style="color: blue;">Zarzuela ( tipica ricetta Catalana ) ingredienti e dosi per 5/6 persone - :</span> 500 gr di Vongole -500 gr cuori di Mare - 400 gr Seppie- 12 Capesante senza conchiglia - 6 Scampi freschi -3 Limoni - 1 kg Pomodori - 2 Cipolle grandi - 4 spicchi d’Aglio - 1 Peperoncino fresco -1 fetta (circa 100 gr) di prosciutto crudo - 1 dl Olio d’oliva-100 gr Mandorle macinate - 3/4 bustine di Zafferano - 4 foglie Alloro - poche vongole ( a piacere)-1 rametto timo ed 1 rosmarino - 1/4 lt Vino bianco secco - succo di mezzo Limone -pepe nero, sale.<span style="color: red;">METHOD_ </span>Sbollentate
i pomodori, pelateli ed
eliminate l’acqua ed i semi interni, poi sminuzzate finemente la polpa.
Sbucciate le cipolle e l’aglio, e tritateli finemente. Togliete i semini
interni del peperoncino, lavatelo ed affettatelo finemente. Tagliate a
dadini anche la fetta di prosciutto. Scaldate l’olio in una casseruola
capiente, e fatevi rosolare l’aglio, la cipolla ed il peperoncino, poi
unitevi i dadini di prosciutto. Dopo qualche minuto aggiungete i
pomodori, e lasciate sobbollire per una decina di minuti. Unite le
mandorle, lo zafferano, l’alloro, il rametto di timo e quello di
rosmarino. Irrorate con il vino bianco ed il succo di limone. Aggiustate
di sale e pepe, poi dopo qualche minuto aggiungete circa mezzo litro
d’acqua. Portate ad ebollizione, poi coprite la casseruola e lasciate
sobbollire per circa 15 minuti. Nel frattempo spazzolate bene le vongole
ed i cuori di mare sotto acqua corrente fredda, eliminando le
conchiglie già aperte. Mettete i molluschi nella casseruola, coprite e
lasciate cuocere altri 5 minuti, lasciando aprire bene le conchiglie
(eliminate quelle che non si sono aperte). Tagliate le seppie ad anelli,
poi unitele alla casseruola con le capesante e gli scampi (privati
degli intestini).Coprite e lasciate cuocere altri 10 minuti circa a
fiamma bassa.Tagliate a spicchi i limoni.Assaggiate la zarzuela e, se
necessario, aggiustate di sale.Servite con fette di pane tostato e gli
spicchi di limone.</p><p><span style="text-align: justify;">***** consil du chef adrianomennillo _ oppure usate questi ingredienti ;
1 homard cuit- 20/22 moules fraiches-1 grosse queue de lotte-250 gr d'anneaux de calamar-3 cuil à soupe de farine-6 cuil à soupe d'huille
olio extravergine di oliva-12 crevettes crues-450 gr de tomate mùres-2
oignons doux hachès-4 d'ail pressèes -2 cuil à soupe de cognac-2
feuilles de lauro-1 cuil à cafè de parika-1 piement rouge frais èpèpinè
et hachè-30cl de fumet de poisson-2 cuil à soupe d'amandes en poudre-2
cuil à soupe de persil frais hachè- sel et poivre du moulin , salade
verte , pour servir.</span></p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd6eY1uP0GSiiubSg3aMKibivB2PG1oAhdoe_ivZTwQG2mKOI7Ek18YtuYrC_eV20-PeBEYR5v0WQz31m7L59epK_TizHp7o3h_dUdWrIIg3bF4_jY_tmV2BTXscSLPv60wWGQomg8sPj/s1600/zarzuela.jpg" style="margin-left: 1em; margin-right: 1em;">PHOTO & RECIPE to CHEFADRIANOMENNILLO<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd6eY1uP0GSiiubSg3aMKibivB2PG1oAhdoe_ivZTwQG2mKOI7Ek18YtuYrC_eV20-PeBEYR5v0WQz31m7L59epK_TizHp7o3h_dUdWrIIg3bF4_jY_tmV2BTXscSLPv60wWGQomg8sPj/s320/zarzuela.jpg" width="304" /></a></div>
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<p> photo 04/04/2022 <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtboqRP4ACOc7UVIWpPTOaxj4ARMEIFN3HOyHe0lMBSnDvh-jdiGoaEWaWuk_3obMe1cDtYSZrAaIjtKR4hMU7b58EjTSapM9020gI7PVP2jVI8IeSrZ9YVy-jx8LekJAmlunSxyVzoV-6-UIJkzn9mYHv__XNr-Vv3-JOUfSVNtKp6V4WQfpUEfZmvA/s2571/IMG_E4856%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="2571" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtboqRP4ACOc7UVIWpPTOaxj4ARMEIFN3HOyHe0lMBSnDvh-jdiGoaEWaWuk_3obMe1cDtYSZrAaIjtKR4hMU7b58EjTSapM9020gI7PVP2jVI8IeSrZ9YVy-jx8LekJAmlunSxyVzoV-6-UIJkzn9mYHv__XNr-Vv3-JOUfSVNtKp6V4WQfpUEfZmvA/s320/IMG_E4856%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p> <span style="color: purple;"><i><b>Moussaka all'Adriano- ingredienti e dosi per 6/8 persone . <span style="background-color: yellow;">lavate
700/800 gr di melanzane e tagliatele a rondelle ( filangèe ) di 5/6 mm ,
poi mettetele in uno scolapasta e man mano aggiungete poco sale fino
,lasciandole per 60/70 minuti per farle spurgare , poi risciaquatele e
asciugatele , a parte pulite e tagliate a filangèe sottile 200 gr di
cipolle bianche e fatele cuocere in poco olio d'oliva per 10/15 minuti a
fuoco basso , intanto friggete le melanzane ( olio di aracide , senza
la farina ) e fatele sgocciolare sulla carta assorbente , infine
tenetele da parte , intanto fate cuocere 600 gr di polpa di agnello (
potete usare sia manzo che vitello ) macinata non troppo fine , quindi
aggiungete questa carne assieme alle cipolle che avete cotto prima e
continuate la cottura a fuoco basso per 15/20 minuti , aggiungendo poca
cannella in polvere , 1 bicchiere di vino bianco secco , regolate di
sale e una volta cotta , fate raffreddare e aggiungete 100 gr di
formaggio grattugiato ( a piacere) a parte fate la besciamella con 40/50
gr di burro e farina e 6/7 dl di latte ( oggi trovate la
besciamella già pronta ) alla fine assemblate questo piatto ; imburrate
una pirofila e cospargetela di pangrattato , poi il primo strato
aggiungete le melenzane , poi la carne , poi un'altro strato , poi
un'altro , finchè non terminate le melanzane e la carne , alla fine
sull'ultimo strato aggiungete la besciamella e infornate a 180 gradi per
40/50 minuti .</span></b></i></span><br />
<span style="color: purple;"><i><b><span style="background-color: yellow;"> *****<span style="color: blue;">
conseil du chefadrianomennillo_ la ricetta originale è usare carne di
montone , oltre alle melanzane potete usare anche le zucchine , io la
cucino anche con uno strato di patate tagliate a filangèe (rondelle ) o
lessate ( vedi mia foto 2015 ) questa ricetta ha mille versioni come
quella di uare la salsa di pomodoro , non ho usato il pomodoro in questa
ricetta !!!!</span></span></b></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUHx6uOxWxmU5UJWjiYvmCWqZcd-NmeDM4upcRFUq0boZNldBOn1-5OTva931Avg0XsKNEhIzATdoYYGS4eqacRzooit-Z7bgCLCnTqR81CcKnm5ViBYieXj2eH0jW_iQtn1MhiDO3UCP/s1600/zivido.jpg" style="margin-left: 1em; margin-right: 1em;">photo by adrianomennillo / Moussaka all'Adriano <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUHx6uOxWxmU5UJWjiYvmCWqZcd-NmeDM4upcRFUq0boZNldBOn1-5OTva931Avg0XsKNEhIzATdoYYGS4eqacRzooit-Z7bgCLCnTqR81CcKnm5ViBYieXj2eH0jW_iQtn1MhiDO3UCP/s1600/zivido.jpg" width="400" /></a></div>
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<p> MOUSSAKA _Ingredienti e dosi per 4 persone :<span style="text-align: center;"> 4
pommes de terre (facultatif) 4 aubergines -500 gr d'agneau haché ou
de mouton haché ou de boeuf haché - 1 boîte de tomates concassées (400
gr) - 1 briquette de purée de tomates -1 gros oignon -2gousses d'ail hachées -Thym, origan, menthe -1demi cuillère à café de cannelle -Parmesan râpé -fromage de brebis -125 ml de vin blanc -75 gr de beurre -50 gr de farine500 ml de lait -sel, poivre , FATE COSI - Eplucher les pommes de terre et couper les en rondelles.Faites
les revenir à la poele dans l'huile d'olive jusqu'à ce qu'elles soient
moelleuses . Les poser sur du papier absorbant pour retirer le surplus
d'huile. Réserver. Laver et couper les aubergines en tranches.Préparez
les de la même façon que les pommes de terre. Faire revenir l'oignon et
l'ail. Ajouter la viande hachée, un peu de menthe,et laisser cuire la
viandeAjouter la tomate concassée et la purée de tomate, 2 pincées de
thym et 2 pincées d'origan ,le vin et la cannelle. Saler. Poivrer. Laisser réduire pendant 20 minutes.</span><span style="color: purple; text-align: center;">> Préparez la > béchamel :</span><span style="color: purple; text-align: center;"> Mettre le beurre dans une casserole.Une fois qu'il est fondu, ajouter la farine. Bien mélanger.Ajouter le lait progressivement jusqu'à,épaississement tout en mélangeant.Râper du fromage de brebis et ajouter le. Mélanger jusqu'à ce qu'il fonde.Saler. Poivrer. Puis retirer du feu.</span><span style="text-align: center;">>>Ajuster l'assaisonnement des préparations > Montage:Huiler un grand plat à gratin, assez profond.Disposer au fond du plat les pommes de terre. Disposer 1/3 des aubergines.Déposer la moitié de la viande. Recouvrir d'aubergines.Mettre le restant de viande, puis le reste d'aubergines.Recouvrir de béchamel.Parsemer de gruyère râpé et de parmesan en poudre.</span><span style="text-align: center;">Cuire 35 minutes dans un four à 180°C. Laisser reposer 10 minutes .</span></p><p> </p><p> *****</p><p> <span style="color: purple;"><b><span style="color: blue;"><b><span style="background-color: yellow;"><br />
<span style="background-color: blue;"><span style="background-color: #eeeeee;"><span style="color: blue;">Calamari chefAdriano : ingredienti e dosi per 4 persone_ <b><i>800
gr di calamari freschi ( o surgelati) , 3 cipolle bianche , 2 bustine
di zafferano , 2 spicchi di aglio , 1 peperone giallo , 1 arancia , 1 dl
di vino bianco secco , 4/5 cucchiai di pomodoro passato , 40 gr di
olive nere snocciolate , 30/40 gr di olio extravergine d'oliva , sale e
pepe .<span style="background-color: yellow;">Method- <span style="background-color: #eeeeee;">In
un tegame con olio d'oliva , fate cuocere la cipolla e l'aglio tagliati
a filangèe ( lavate e asciugate i calamari tagliati a filangèe un pò
grande , fate cuocere a fuoco vivo mescolando solo con la spatola di
legno , a parte fate sciogliere in un bicchiere o altro , lo zafferano e
il vino bianco e aggiungetelo solo dopo 12/14 minuti della cottura dei
calamari , poi aggiungete il peperone tagliato a pezzi a piacere e
lasciate evaporare per 5/7 minuti , solo adesso aggiungete la passata di
pomodoro , una piccola scorza d'arancia tritata finemente , salate e
pepate , coprite e proseguire la cottura per 18/22 minuti a fuoco basso ,
prima della fine della cottura , se troppo denso , togliete il
coperchio e alzate la fiamma per far stringere il tutto , adesso
aggiungete le olive tagliate a metà ( se grande) salate e pepate ..
servire caldo .</span></span></i></b></span></span></span></span></b></span></b></span><br />
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<br /></div><div class="separator" style="clear: both; text-align: center;">photo and recipe chefAdrianomennillo # 2014 <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GbBpp0a7vR8x1_SvJTXOn1UhjYa5QCldSAmxErwupGPwYLwNAEixD13UbYnCX991GMAXlovtREvT9VOmPRhbBXICtJRMTaKo7nElgY7-6Z3pH5y-RKSQQC1cNdhs1ccE1m-pJ-O3e6Zo/s320/calamaroimbottito1.jpg" width="320" /></div>
<p> </p><p>******<br /></p><br /><br /><p></p><br /><br /><p></p><p> <span style="color: blue;">Moussaka > ingredienti e dosi _</span>3 melanzane, olio per friggere, 1 cipolla, 1 manciata di foglie d'origano, 400 gr
di carne d'agnello macinata, 1 pomodoro, 6 cucchiai di pangrattato, sale e pepe.
Per la besciamella: 50 gr di burro, 3 cucchiai di farina, 1/2 litro di latte.<span style="color: red;">> METHOD> - </span> In un tegame con olio caldissimo, fate friggere le melanzane tagliate a fette
non troppo sottili., fate assorbire un po' l'olio in eccesso posandole su della
carta. Preparate intanto la besciamella
sciogliendo il burro (tenendone una noce da parte) con la farina e aggiungendo
pian piano il latte cuocendo a fuoco basso., girate e rigirate e concentratevi
sulla besciamella prima di passare oltre. , fatta la besciamella ( <span style="color: blue;">la trovate già fatta ai supermercati ) </span>soffriggete
la cipolla tritata con il resto del burro, unite la carne a pezzettini, e
lasciate insaporire per 5 minuti. Insaporite con l'origano e aggiungete il
pomodoro senza buccia e tritato e fate cuocere per 45 minuti a fuoco basso
aggiungendo eventualmente se lo ritenete necessario un po' di acqua. Salate e
pepate. Sul fondo di una pirofila spargete il pangrattato e alternate uno strato di
melanzane, uno di carne ed un altro di melanzane coprendo il tutto con la
besciamella ogni volta (come si fa per le lasagne). Spolverate il pangrattato
che vi è rimasto sopra la vostra moussaka e infornate per circa 40 minuti _ </p><p><span style="color: red;">********adrianomennillo
> from my notes as a chef de rang ; l' ho servito spesso da
cameriere , oggi agosto 2012 ho cucinato questo Moussaska , ho
usato la carne di manzo al posto dell'agnello.</span><br />
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photo by adrianomennilo > Moussaka by adrianomennillo _<br />
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<span style="display: block; margin: 0px; padding: 0px; text-align: center;">10/04/2022(Milano)<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MpFt-fhmWQRwru2gYqvr8UUKgR-s7_Ij5wRrtQHSMbZxBHaeHWm0PmWbHATUS08ssmYmOPS_cT1AHmjusmJ6jH0TJMAETLI5j81YFm0CUwImXcI9vb4pTRRWGIhKvF0Ny1fPmH69yiFWxqj7D8-Srl4ft4ShNhMLK7Pw9ozV-tSfR6-nRvamh_Qx_g/s3264/IMG_5070.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MpFt-fhmWQRwru2gYqvr8UUKgR-s7_Ij5wRrtQHSMbZxBHaeHWm0PmWbHATUS08ssmYmOPS_cT1AHmjusmJ6jH0TJMAETLI5j81YFm0CUwImXcI9vb4pTRRWGIhKvF0Ny1fPmH69yiFWxqj7D8-Srl4ft4ShNhMLK7Pw9ozV-tSfR6-nRvamh_Qx_g/s320/IMG_5070.JPG" width="320" /></a></div> ***********<br /></h2><br /><p> *********<br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoZKSh-4_0FodnCtMKir6rzMueTR_VlQ59V-XJaS6LqIHaYlgqqIzm7q_zTvfVQIuziXopXggc90AQjl0cGz1MyLuCNse9iqGGhKt-2Rvi-FrYzT6Yo0rOGGbEn9xtoxM286uSZ5vq87C/s1600/torta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoZKSh-4_0FodnCtMKir6rzMueTR_VlQ59V-XJaS6LqIHaYlgqqIzm7q_zTvfVQIuziXopXggc90AQjl0cGz1MyLuCNse9iqGGhKt-2Rvi-FrYzT6Yo0rOGGbEn9xtoxM286uSZ5vq87C/s400/torta.jpg" width="398" /></a></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #222222; font-family: Lato, Verdana, Geneva, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin: 0px 0px 12px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Il3oZDVRKEliDqmIrlhukKqTvnOUcZfgPEbXBeSWxHgnmzV_lDOYVNf2HFA0ac-xX7u4G3LPim3mRbTsNGUZG8UAJ9Wkf6h_1BJsRUbB3UpdcdxDQ8NB5XWWqpqPe5SFN_mqIqBj1KhW/s1600/tortamare1037.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Il3oZDVRKEliDqmIrlhukKqTvnOUcZfgPEbXBeSWxHgnmzV_lDOYVNf2HFA0ac-xX7u4G3LPim3mRbTsNGUZG8UAJ9Wkf6h_1BJsRUbB3UpdcdxDQ8NB5XWWqpqPe5SFN_mqIqBj1KhW/s640/tortamare1037.jpg" width="464" /></a></p><p> **********<br /></p><br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"> Dhansak Dal ( stufato di agnello con verdure ) ingredienti e dosi _2 cups split pigeon peas (<i style="box-sizing: border-box; font-family: Poppins, sans-serif; font-style: italic; font-weight: 400;">tuvar dal</i>) - ½ cup red lentils (<i style="box-sizing: border-box; font-family: Poppins, sans-serif; font-style: italic; font-weight: 400;">masoor dal</i>) - ½ cup split chickpeas (<i style="box-sizing: border-box; font-family: Poppins, sans-serif; font-style: italic; font-weight: 400;">chana dal</i>) -1 cup split mung beans (<i style="box-sizing: border-box; font-family: Poppins, sans-serif; font-style: italic; font-weight: 400;">mung dal</i>)
-1 potato, unpeeled -½ cup chopped pumpkin (white and yellow) -½ cup
chopped carrots and any other vegetable you prefer -1 onion, finely
chopped -1 clove garlic -3 tomatoes, chopped -1 tbsp<span> </span><i style="box-sizing: border-box; font-family: Poppins, sans-serif; font-style: italic; font-weight: 400;">dhansak masala</i> -1 tsp cumin (<i style="box-sizing: border-box; font-family: Poppins, sans-serif; font-style: italic; font-weight: 400;">jeera</i>) powder -1 tsp coriander (<i style="box-sizing: border-box; font-family: Poppins, sans-serif; font-style: italic; font-weight: 400;">dhania</i>) powder -Red chilli powder to taste -Unrefined salt to taste -1 bay leaf (<i style="box-sizing: border-box; font-family: Poppins, sans-serif; font-style: italic; font-weight: 400;">tej patta</i>)
-Soy granules (optional), soaked and drained -Water -Lemon juice to
taste -Chopped fresh coriander leaves .FATE COSI >>Cook all the
dals in a pressure cooker along with the potato, pumpkin and carrots. In
a saucepan, sauté the onions and garlic until the onions are
translucent. Add the chopped tomatoes,<span> </span><i style="box-sizing: border-box; font-family: Poppins, sans-serif; font-style: italic; font-weight: 400;">dhansak masala</i>,
red chilli powder, cumin and coriander powders and let it cook for
about 5 minutes. Once the dals are cooked, add the tomato-onion mixture
with the dal and vegetables and puree in a blender. Add salt and simmer
this puree for about 15 minutes with a bay leaf. Add some soaked and
drained soy granules if you like. Garnish with lemon juice and chopped
coriander <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuFFksr5YZZrEUnvLGD6tDXkqi1NCiW7UoPUCpP63G3oMJ62XLeH0UEgSMVSA8X4vQuUVXy326uZfibhDAhk5gwStnz49cXu8_rbMPdTOaMRI4W__fO2G7ARn8v1XDx8OflK-ZMWNNfVP/s1665/MXTM0129%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="927" data-original-width="1665" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuFFksr5YZZrEUnvLGD6tDXkqi1NCiW7UoPUCpP63G3oMJ62XLeH0UEgSMVSA8X4vQuUVXy326uZfibhDAhk5gwStnz49cXu8_rbMPdTOaMRI4W__fO2G7ARn8v1XDx8OflK-ZMWNNfVP/s320/MXTM0129%255B1%255D.JPG" width="320" /></a></div><br /><br />********
my ingredienti per 4/6 persone ( look my photo ) _Dhansak dal
>>Stufato di Agnello con verdure e legumi )- 500 gr di Agnello
-250 gr lenticchie gialle (tuvar dal)-100 gr lenticchie rosse (masoor
dal)-100 gr fagioli mungo -60 ml olio di oliva-2 cipolle -3/4 di
cucchiaino di curcuma macinata-1 cucchiaino di pepe rosso macinato( a
piacere)-poco coriandolo macinato-poco cumino macinato-1 piccola
melanzana asiatica-250 gr di polpa di zucca -1,5 lt ascqua-1 cucchiaino
di sale-olio-spicchi di limone-<b><span style="color: red;">Per
la masala:1 cucchiaio di semi di cumino-1 cucchiaio di semi di
coriandolo-1 stecca di cannella (5 cm)-5 baccelli di cardamono verde
-3/4 di cucchiaino di pepe nero in grani-8 spicchi di aglio-5 cm di
zenzero -7 peperoncini rossi.</span></b> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">****<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> <span style="color: blue;">Ostriche gratinate alla Bretone . ingredienti e dosi _</span>
24 ostriche fresche;- 2 scalogni; 2 tuorli d’uovo;- 1 decilitro
di muscadet;- 4 cucchiai di burro; - 2 cucchiai di mandorle a filetti o
sminuzzate - succo di limone; - pepe -<span style="color: red;">METHOD_</span>
Aprire le ostriche ed estrarle dal guscio. Filtrare l’acqua e
raccoglierla in una casseruola. Aggiungere gli scalogni pelati e
tagliati e il muscadet. Far evaporare fino a quando si saranno ottenute
circa due cucchiaiate di fumetto. Aggiungere i tuorli d’uovo e frustare
per una salsa cremosa. Mettere la casseruola a fuoco lento e
aggiungere il burro a tocchetti e le mandorle. Aggiungere un po’ di pepe
e spruzzare con succo di limone. Rimettere le ostriche nel loro guscio
inferiore. Versarvi sopra la salsa e passare nel forno ben caldo per 5
minuti. Quando avranno assunto un bel colore dorato, toglierle dal forno
e servirle subito.<br />
<b>**** Conseil du chef adrianomennillo_ le ostriche vanno consumate preferibilmente nei mesi con la lettera " r " , </b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: normal;"></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHL9MLky1vz5zPbydjL-UezvGo4xkLMLiI6VZv4xHg8N0Alzobo3cYv5r28wqCY9ELKoywknYSzuNG02rLraQuG1BLkrF5RClPmGMnX-tonsHdOxxyLgw1fYIPu3cqwvEM9lyc27WjR01/s1600/ostriche.jpg" style="margin-left: 1em; margin-right: 1em;"><span id="result_box" lang="en"><span class="hps">_Ostriche all'Adriano/ on this page</span> <span class="hps">you can find the</span> <span class="hps">recipe</span> <span class="hps">oysters</span> <span class="hps">to</span> <span class="hps atn">'</span><span>Adriano ) </span></span><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHL9MLky1vz5zPbydjL-UezvGo4xkLMLiI6VZv4xHg8N0Alzobo3cYv5r28wqCY9ELKoywknYSzuNG02rLraQuG1BLkrF5RClPmGMnX-tonsHdOxxyLgw1fYIPu3cqwvEM9lyc27WjR01/s320/ostriche.jpg" width="320" /></a> <br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">**<br /></div>
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moi militare to ROMA , 1972 - ITALY <br />
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<br /></div><p> 09/04/2022 > S.SIRO <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qA4aH4ZrSgwT8fsRlTkeXCMhtdnEORrPtW_f9IMmd9fCuA_fgy9QsOcfhJr-5BNY27j7KlI61Upq_ud88oB9FiEpHDJG_clbS2i8YnXi3jxExWYseNTS3D90OTrt6dpIF9aec9bSC_poSQRAQ6mTrAPgT5xqxJg0Q74xpSKT5xNwFa7fIwsfDGaA1A/s2048/MCDD9087%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qA4aH4ZrSgwT8fsRlTkeXCMhtdnEORrPtW_f9IMmd9fCuA_fgy9QsOcfhJr-5BNY27j7KlI61Upq_ud88oB9FiEpHDJG_clbS2i8YnXi3jxExWYseNTS3D90OTrt6dpIF9aec9bSC_poSQRAQ6mTrAPgT5xqxJg0Q74xpSKT5xNwFa7fIwsfDGaA1A/s320/MCDD9087%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p> <span style="color: blue;">Truccoli all'astice ( or pasta )_ ingredienti e dosi per 2/3 persone_</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">200 gr di troccoli freschi</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> -1 astice (300 gr circa) -</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> 1 cipolla (or 2 scalogno ) -</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> olio evo -</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> 1/2 bicchiere di vino bianco secco -</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> 1 bottiglia di passata di pomodoro ( or pomodorini freschi ) -</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> sale, pepe</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> - prezzemolo .<b>METHOD</b></span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> -</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Con
un coltello o con la forbice da cucina incidiamolo a metà dell'astice per tutta la
lunghezza e pratichiamo dei tagli anche sulle chele, in modo che in
cottura rilascino i succhi contenuti all'interno.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">In una casseruola soffriggiamo la cipolla in olio evo e quando sarà dorata adagiamoci sopra l'astice.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Sfumiamo con il vino bianco e quando l'alcool sarà evaporato aggiungiamo la passata di pomodoro.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Regoliamo
di sale e pepe e cuociamo a fiamma media per una decina di minuti (non
di più, altrimenti la polpa dell'astice diverrà troppo dura)</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">,una
volta pronto, liberiamo l'astice della corazza (volendo possiamo
tenerla da parte per la decorazione del piatto), tagliamo la polpa a
pezzettini e rimettiamola nella casseruola con il sugo di cottura.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">A
parte cuociamo i troccoli in acqua salata, scoliamoli al dente e
facciamoli saltare per qualche minuto insieme al sugo di astice.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #555555; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Uniamo una leggera spolverata di prezzemolo tritato e servire</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_z3OpX17tIZEbMQUbT6onaqdCEfzVFJA3duIUYnp0ywtveil7SoUeC2c_7QGsFR2od0O6VOutjX14ENPHCxXMmnY9O81_MctzEDS4w-Ivi9BM3ZcH3A-hoFGFtUE0CK4fIgeFzHVi_I6B/s1600/riminiastice30.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="786" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_z3OpX17tIZEbMQUbT6onaqdCEfzVFJA3duIUYnp0ywtveil7SoUeC2c_7QGsFR2od0O6VOutjX14ENPHCxXMmnY9O81_MctzEDS4w-Ivi9BM3ZcH3A-hoFGFtUE0CK4fIgeFzHVi_I6B/s400/riminiastice30.jpg" width="327" /></a></div><p> </p><p> ************<br /></p><div class="separator" style="clear: both; text-align: center;"><h2 style="text-align: left;">
<span style="color: #274e13;"><i><span style="color: blue;">Vincisgrassi _ingredienti e dosi per 6/8 persone:</span></i></span> <span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">500 gr di lasagne all'uovo</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-500 ml di besciamella</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-500 gr di passata di pomodoro</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-300 ml di brodo vegetale o di carne</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-300 gr di rigaglie di pollo</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-200 gr di polpa di maiale</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-200 gr di polpa di manzo</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-200 gr di parmigiano grattugiato</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-1 cipolla</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-1 carota</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-1 costa di sedano</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-parmigiano</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-olio d'oliva</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-sale q.b.</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">pepe-</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">poca noce moscata-</span><span style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">4 / 5 chiodi di garofano.METHOD-</span>Preparare il ragù partendo con il soffritto degli ortaggi ridotti in piccoli pezzi, lasciar insaporire per qualche minuto e aggiungere la carne tagliata a cubetti quindi far cuocere per 10 minuti fino a quando la carne imbrunisce. Aggiungere la passata di pomodoro, i chiodi di garofano, regolare di sale e lasciar cuocere a fiamma bassa per un paio d'ore abbondanti, aggiustando con il brodo di tanto in tanto. A fine cottura eliminare i chiodi di garofano!Intanto che il ragù cuoce, i più appassionati possono procedere alla preparazione della pasta fresca e della besciamella, altrimenti utilizzare quelle confezionate. In ogni caso insaporite la besciamella con abbondante noce moscata.Quando tutti gli ingredienti saranno pronti, procedere all'assemblaggio: si parte mettendo un paio di cucchiai di ragù sul fondo della teglia quindi si procede foderandola con le lasagne; alternare uno strato di ragù, uno di besciamella ed uno di parmigiano; ricoprire con la sfoglia e proseguire così fino ad ottenere 10 strati. Concludere con ragù, besciamella e parmigiano. Infornare a 180° per 30/40 minuti fino a quando si forma in superficie una crosta dorata e servire i vincisgrassi caldi.</h2><h2 style="text-align: left;"> *********<br /></h2><h2 style="text-align: left;"> Vincisgrassi _Ingrédients et portions pour 6/8 personnes : 500 gr de lasagnes aux oeufs-500 ml de sauce béchamel-500 gr de purée de tomates-300 ml de bouillon de légumes ou de viande-300 gr d'abats de poulet-200 gr de porc-200 gr de boeuf-200 gr de parmesan râpé-1 oignon-1 carotte-1 branche de céleri-fromage parmesan- huile d'olive-sel à volonté-poivre-un peu de muscade-4 / 5 clous de girofle. b.poivre-un peu de noix de muscade-4/5 clous de girofle.MÉTHODE-Préparez la sauce à la viande en commençant par les légumes sautés coupés en petits morceaux, laissez-les parfumer pendant quelques minutes et ajoutez la viande coupée en dés puis faites cuire pendant 10 minutes jusqu'à ce que la viande brunisse. Ajoutez la purée de tomates, les clous de girofle, le sel au goût et faites cuire à feu doux pendant deux heures, en ajoutant du bouillon de temps en temps. À la fin du temps de cuisson, retirez les clous de girofle ! Pendant que la sauce à la viande cuit, plus enthousiaste peut procéder à la préparation des pâtes fraîches et de la sauce béchamel, sinon utilisez des pâtes emballées. Lorsque tous les ingrédients sont prêts, passez à l'assemblage : commencez par mettre quelques cuillères de sauce à la viande au fond du moule, puis recouvrez-le de lasagnes ; alternez une couche de sauce à la viande, une de béchamel et une de parmesan ; couvrez avec la pâte et continuez ainsi jusqu'à ce que vous ayez 10 couches. Terminer avec la sauce à la viande, la sauce béchamel et le parmesan. Faites cuire au four à 180° pendant 30/40 minutes jusqu'à ce qu'une croûte dorée se forme à la surface et servez les vincisgrassi chauds.<br /><br /></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5T_EEldMXfr-ybN-MFmkrSalmx2EhP5-eRFZuxs_k_w9hzxLP5hK4Kfn-nobOQDRVViHyQPvmySEnPf-z-AlCfkZb4OeDpaRlU7TBzlMND0mSXJCdSyt7YK3nydwKw7a4XaoojRePxJ93/s1600/IMG_6060%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1152" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5T_EEldMXfr-ybN-MFmkrSalmx2EhP5-eRFZuxs_k_w9hzxLP5hK4Kfn-nobOQDRVViHyQPvmySEnPf-z-AlCfkZb4OeDpaRlU7TBzlMND0mSXJCdSyt7YK3nydwKw7a4XaoojRePxJ93/w320-h300/IMG_6060%255B1%255D.JPG" width="320" /></a></div></i></span></h2></div><p><i><b><span style="color: #274e13;">*******</span></b></i></p><p><i><b><span style="color: #274e13;"> </span></b></i></p><p><i><b><span style="color: #274e13;">Pasta alle Mazzancolle & Anacardi _( cooking chef adrianomennillo) <span style="background-color: yellow;">Ingredienti
e dosi per 2/3 persone . 2 spicchi di aglio , 230/250 gr di Mezze
Maniche ( type , half sleeve ) - 1/2 bicchierino di cognac - 150 gr di
mazzancolle - 100 gr di Anacardi - olio extravergine d'oliva - 1 foglia
di lauro - prezzemolo trito _<span style="color: red;">Method - <span style="background-color: #cccccc;"><span style="color: #274e13;">in
un tegame con olio d'oliva , schiacciate l'aglio e con la foglia di
lauro , fate soffigere , una volta imbiondito l'aglio , eliminate il
tutto e aggiungetele mazzancolle lavate e pulite , fate cuocere per 3 o 4
minuti e bagnate con il cognac a piacere , aggiungete poco olio
etravergine e mettete da parte , una volta portato a ebolizione l'acqua ,
fate cuocere la pasta al dente ( quindi toglietela un minuto prima ) e
aggiungete la pasta nel tegame assieme alle mazzancolle , fate cuocere
per un minuto , servite con prezzemolo trito e Anacardi , a piacere li
potete aggiungere nel tegame all'ultimo minuto , oppure a freddo ( tipo
photo)</span></span></span></span></span></b></i><br />
<i><b><span style="color: #274e13;"><span style="background-color: yellow;"><span style="color: red;"><span style="background-color: #cccccc;"><span style="color: #274e13;">******<span style="color: red;">N.B > 100 gr di ANACARDI .</span></span></span></span></span></span></b></i>
Acqua 3 gr __Carboidrati 33 gr _Proteine 15 gr _Grassi 46 gr
_Colesterolo 0 gr _Fibra totale 3 gr_Sodio 16 mgr_Potassio 565 mg_Ferro 6
mg_Calcio 45 mg_ Fosforo 490 mg _Magnesio 260 mg_Zinco 6mg_Rame
2mg_Selenio 12µg_Vitamina B1 0,2 mg _ Vitamina B2 0,2 mg_Vitamina B3 1
mg _Vitamina A 0 µg _Vitamina C 0 mg <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36n8UdwVfcWg1e07QaC2w7Oaz153LTbS8c1GiRiJyHerRnnGNgECwgPGCd7Ke05MSyHuIiLZYohigyN-vv662gtNPDewduSEMp0y28Bqkx7SC5rtAM_r7oqf1kdXCcSjxrhehBXEHh8Vc/s1600/wineAnacardi.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36n8UdwVfcWg1e07QaC2w7Oaz153LTbS8c1GiRiJyHerRnnGNgECwgPGCd7Ke05MSyHuIiLZYohigyN-vv662gtNPDewduSEMp0y28Bqkx7SC5rtAM_r7oqf1kdXCcSjxrhehBXEHh8Vc/w320-h320/wineAnacardi.jpg" width="320" /></a></p>
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<ul><li><span style="color: red;"> <span style="color: blue;">foto & spaghetti vodka , mazzancolle all'Adriano by adrianomennillo_ </span></span></li><li><span style="color: red;"> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuo2qhV6lPxd7uXceN_yGm-ApdK8YuvnOi3MG4qomFwTP6bhsEQWAFq_Gi-nXI0OLri6uEGRFg4ndbxBdkjXmfWfaK6LkvG3Idw9WP8IGkMyWmL4Eel6UJ-RQKb1AbTdn_joCbajQR2m8/s1600/spaghettivma.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuo2qhV6lPxd7uXceN_yGm-ApdK8YuvnOi3MG4qomFwTP6bhsEQWAFq_Gi-nXI0OLri6uEGRFg4ndbxBdkjXmfWfaK6LkvG3Idw9WP8IGkMyWmL4Eel6UJ-RQKb1AbTdn_joCbajQR2m8/s1600/spaghettivma.jpg" width="400" /></a></div>
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</span></li><li><span style="color: red;"> </span></li><li><span style="color: red;">Spaghetti Vodka , Mazzancolle all'Adriano _ ingredienti per 4/5 persone :<span style="background-color: yellow;">
400 gr di mazzancolle , 400 gr di spaghetti ( di grano duro ) 1/2
bicchiere di vodka ( io preferisco la Smirnoff ) , poca salsa di
pomodoro , 2 aglio interi , prezzemolo trito _ <span style="color: purple;">prèparation : </span></span></span>pulite
sotto l'acqua fredda le mazzancolle , la metà eliminate la testa , a
parte in un tegame fate imbiondire l'aglio schiacciato , una volta
imbiondito , eliminateli , aggioungete le mazzancolle e fate imbiondire a
fuoco vivo , dopo 4/6 minuti aggiungete la vodka e fate evaporare ,
solo adesso aggiungete la salsa di pomodoro e fate cuocere per 8/10
minuti , intanto a parte fate cuocere gli spagnetti al dente , scolate
un minuto prima e aggiuneteli nella padella delle mazzancolle , fate
cuocere rigirando per un minuto , spegnete il fuoco e aggiungete il
prezzemolo trito , servite questo piatto caldo _<br />
<span style="color: #274e13;">******* <b><span style="color: magenta;">conseil du chef adrianomennillo</span></b> _ </span>la
mazzancolla ha 10 zampe si differisce dal gambero per il colore grigio (
rispetto al gambero è più grossa ) quindi state attenti perchè a volte
vendono la mazzancolla per gambero ; la mazzancolla nasce maschio , poi
cambia sesso e diventa femmi<i><span style="color: purple;">na_</span></i><i><span style="color: purple;"> </span></i></li></ul><p><br /><br /></p><p><br /></p><br /><p> *********</p><p> </p><p>Baked guinea fowl stuffed ( Faraona imbottita al forno )_ingredienti e
dosi per 4/5 persone - 1 faraona grande già pulita -150 gr. di
salsiccia-150 gr. di carne trita-1 uovo -50 gr. di pancetta affumicata a
cubetti-80 gr. di pancarrè-latte-30 gr. di parmigiano grattugiato-poca
farina - 1 bicchierino di cognac -brodo di carne-salvia-olio evo-sale e
pepe -sedano,carota e 1 cipolla.METHOD-Iniziate con 1 primi minuti
mettendo la faraona .Sciacquate bene la faraona e asciugatela
all'interno e all'esterno con carta da cucina.Mettete il pancarrè in una
ciotola e copritelo a filo con il latte ( a piacere).Mettete in una
grande ciotola la salsiccia, il macinato, l'uovo sbattuto, la pancetta e
il pancarrè ben strizzato e il parmigiano.Salate e pepate e amalgamate
molto bene.Farcite la faraona e chiudete con degli
stecchini.Preriscaldate il forno a 180°.Mettete la faraona in una teglia
e poi salatela, pepatela e conditela con due cucchiai di olio e delle
foglie di salvia.Infornate per un'ora e trenta minuti girandola ogni
tanto e bagnandola con del brodo caldo.Quando la faraona sarà morbida e
dorata toglietela dal forno, eliminate gli stecchini e
tagliatela.Servitela subito con il suo sugo.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0O4ih8IVt0Vjisxm4inpe97AkmURwNZoRUb5HKXSe25i6dyacBbPDsdAfXpDGCT-sC_sZVXUuhr8cGrsMePJ_555kSJBt8IKK2KP5KfudImhEpcL1W2OTeH27pqL7QZpU-sjb6uBm9uFfVptEIXPNQHV2bocFzZU4T0Zefzi7LswyHU_4eRmHXKRh5A=s1670" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1260" data-original-width="1670" height="241" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0O4ih8IVt0Vjisxm4inpe97AkmURwNZoRUb5HKXSe25i6dyacBbPDsdAfXpDGCT-sC_sZVXUuhr8cGrsMePJ_555kSJBt8IKK2KP5KfudImhEpcL1W2OTeH27pqL7QZpU-sjb6uBm9uFfVptEIXPNQHV2bocFzZU4T0Zefzi7LswyHU_4eRmHXKRh5A=s320" width="320" /></a></div><br /><br /><p></p>*******
consil du chefAdrianoMennillo_alla fine della cottura , mettete la
faraona da parte ,poi nel sugo (SAUCE) aggiungete poco brodo caldo e la farina ,
rimestate con la frusta e otterete questo sugo legato e
amalgamato [vedi my photo ], in questa ricetta ho fatto saltare sul fuoco la faraona con
sedano, carota e cipolla , poi bagnato con il cognac , una volta
evaporato ho aggiunto del brodo e messa al forno !!!!!!<p> </p><p>*****<br /></p><p> </p><p>Anatra speziata all'arancia ( Vit nau cam ) _ingredienti e dosi :
1anatra da circa 2 Kg -250 ml di olio per friggere -2 peperoncini rossi
-2 cucchiai di zucchero -750 ml di succo d’arancia - 1 arancia > Per
la marinata >>2,5 cm di zenzero -2 peperoncini rossi - 1
cucchiaio di salsa di pesce -Sale - Pepe bianco - >>>
METHOD-Per la marinata, pelate e tritate lo zenzero, sminuzzate i
peperoncini privati dei semi e riunite tutti gli ingredienti in una
ciotola, mescolando con cura. Tagliate l’anatra a pezzi e ponetela nella
marinata, bagnandola uniformemente. Lasciate riposare per almeno
un’ora.In un wok, portate l’olio al punto di ebollizione e friggetevi i
pezzi d’anatra pochi per volta, circa 5 minuti per lato, fino a quando
non diventano dorati e ben cotti. Prelevateli e tamponateli con carta da
cucina. Tenete da parte la marinata.Lasciate solo un cucchiaio d’olio
nel wok, eliminando il resto, e scaldatelo a fuoco medio, versandovi poi
la marinata e unendo poi gli altri 2 peperoncini affettati sottilmente e
privati dei semi e lo zucchero. Fate cuocere finché lo zucchero
comincerà a caramellare, quindi versate il succo d’arancia e i pezzi di
anatra fritta. Abbassate il fuoco al minimo e lasciate cuocere l’anatra a
pentola scoperta per circa 2 ore, mescolando di tanto in tanto, fino a
quando il sugo si riduce e si addensa. Aggiungete l’arancia sbucciata e
divisa in spicchi e togliete dal fuoco.Sistemate l’arancia su un piatto
da portata, cospargetela con la buccia d’arancia grattugiata e servite
(eventualmente) con riso al vapore a parte.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG222LVaioutmUDK6tk5ZqS79-Zxkk_OdyGmDyNRQXg7mfaEeFAnlrDDcQrgIuHOMaQ95dizCdvZhRz0WKy4EiV4V8w-NFDHqcQr7cQbi-Rc66g7zvP9AKxZqbb_mds2McMLYAlNEqgiB/s2048/ABBI0506%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="2048" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG222LVaioutmUDK6tk5ZqS79-Zxkk_OdyGmDyNRQXg7mfaEeFAnlrDDcQrgIuHOMaQ95dizCdvZhRz0WKy4EiV4V8w-NFDHqcQr7cQbi-Rc66g7zvP9AKxZqbb_mds2McMLYAlNEqgiB/w320-h219/ABBI0506%255B1%255D.JPG" width="320" /></a></div>Salsa
di pesce ( Nuoc mam cham- Vietnam )> 60 ml acqua ( or succo di
cocco ) -1 cucchiaio di aceto di vino-3 cucchiaini di zucchero-1
peperoncino rosso-2 spicchi di aglio-1 cucchiaio di succo di lime - 2
cucchiai di salsa di pesce ( nuoc mam cham ) -FATE COSI : in un tegame
portate a ebolizione l'acqua or succo di cocco con l'aceto e lo zucchero
, quando sarà a bollitura e sarà sciolto lo zucchero , lasciate
riposare a parte fuori dal fuoco , unite il peperoncino trito privato
dei semi , il succo di lime e l'aglio schiacciato e unite assieme il
tutto al brodo di aceto-zucchero-acqua , fate cuocere per 10 minuti .<p> </p><p> <br /></p><br /><p> </p><p><br /></p><p class="article_break"> </p><p> </p><p> </p><p>*****************<br /></p><p></p><div dir="ltr" style="text-align: left;" trbidi="on">Torta
verde ai 3 Dinosauri _ fare il pan di spagna per 8/12 porzioni -
gocce di cioccolato-panna -cialde di zucchero a forme di dinosauri # da
una idea del Nonno chefAdrianoMennillo.400 gr di zucchero - 230 gr di
burro morbido -190 gr di latticello (io l’ho fatto all’italiana , metà
yogurt e metà latte) -80 ml d succo di limone -5 uova -400 gr di farina
-1 1/2 cucchiaino di sale - 1/2 cucchiaino di lievito per dolci -1/2
cucchiaino di bicarbonato di sodio -3 cucchiai di colorante liquido per
alimenti colore verde ><>> per la copertura: 400 gr di
zucchero - succo di 2 limoni .METHOD-Accendere il forno a
180°C.Mischiare il succo di limone con il latticello e mettere da
parte.Mischiare la farina con il lievito, il sale e il bicarbonato di
sodio in un contenitore a parte.Ungere una teglia da forno, 20x30cm
.Lavorare il burro con lo zucchero con le fruste elettriche.Aggiungere
un uovo alla volta, aggiungendo il seguente soltanto dopo che il
precedente è stato assorbito.Aggiungere qualche cucchiaiata di
farina.Aggiungere qualche cucchiaiata di latticello.Continuare ad
aggiungere farina e latticello alternandoli e finire con la
farina.Aggiungere il colorante per alimenti e mischiare finchè ben
distribuito.Versare il composto sulla teglia e cuocere a forno caldo per
circa 35 minuti, o finchè, inserendo uno stecchino, questo verrà fuori
pulito.Lasciar riposare dentro la teglia per una mezzoretta.Togliere
dalla teglia e far raffredare su una griglia.Preparare la glassa
mischiando zucchero e succo di limone.Versare la glassa sulla torta già
fredda.Lasciar riposare almeno mezz’ora perchè lo zucchero si
solidifichi.************Consil du chefAdrianoMennillo : questa ricetta (
vedi my 2 photos ) è più semplice come descritto è da 8 porzioni.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJnZilu_2b4u89LSTnOWLWvvtpKq-_CGUHaQGZXWNVD50qqA0a9D7LtRBwrUweJY3c6B3qZwkR_P2-eUDkApHL0lYGmU8JANEu4ZX9O5oGtHBqj1mee78x_U6aXPqd59x8MKfIbxD1hk1/s2048/IMG_2881%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJnZilu_2b4u89LSTnOWLWvvtpKq-_CGUHaQGZXWNVD50qqA0a9D7LtRBwrUweJY3c6B3qZwkR_P2-eUDkApHL0lYGmU8JANEu4ZX9O5oGtHBqj1mee78x_U6aXPqd59x8MKfIbxD1hk1/s320/IMG_2881%255B1%255D.JPG" width="320" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikB7KWM8hEJwK_KwTxB3Sn7acRUu218oo3f8airOFIQ9qLsAQ6My606Qu5zNBbkMR2Mk-0qM7GxUtObfGzEOEsuiUK5QDNgZHd8G1VeaTVX83lVkDRdbigZ57dlvnko-Aq6gQCjJoMObzVtUHzNJ4tqImndcwNYyb6UuMRG1RO_YRq5D_JYRdXOEsahg/s945/JRSPE8706.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="529" data-original-width="945" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikB7KWM8hEJwK_KwTxB3Sn7acRUu218oo3f8airOFIQ9qLsAQ6My606Qu5zNBbkMR2Mk-0qM7GxUtObfGzEOEsuiUK5QDNgZHd8G1VeaTVX83lVkDRdbigZ57dlvnko-Aq6gQCjJoMObzVtUHzNJ4tqImndcwNYyb6UuMRG1RO_YRq5D_JYRdXOEsahg/s320/JRSPE8706.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedcefGpG-b9IEdODy8FVD0U_ejQcla5mMgeKlbjuQYqz0nBzz0Iku8DQN59CSU-q1ZFDeNqZ0HsqCPTQ1Jc8i4eOjqvw3gD5Y2Il_mZt87W5EpFzBP4rk_Thsl-QVxFhNHFierIUdtr42/s2048/IMG_E3085%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1912" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedcefGpG-b9IEdODy8FVD0U_ejQcla5mMgeKlbjuQYqz0nBzz0Iku8DQN59CSU-q1ZFDeNqZ0HsqCPTQ1Jc8i4eOjqvw3gD5Y2Il_mZt87W5EpFzBP4rk_Thsl-QVxFhNHFierIUdtr42/s320/IMG_E3085%255B1%255D.JPG" /></a></div><br /><br /></div><div style="margin: 0px; padding: 0px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHezBVuRhNrCgjnSL4kd3D9PrMO21ujt2qBYX5dA3KbyqMwbVHHlqk_UxF7XjJ1Icy8Sfg2bS5Lf7vpRuGpyifr7PyT2G6CR_ymamijUx4zxYWDH5r76Cp04sazv9kuByYb8W4i_lfq-bq/s2048/IIKYE6123%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1964" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHezBVuRhNrCgjnSL4kd3D9PrMO21ujt2qBYX5dA3KbyqMwbVHHlqk_UxF7XjJ1Icy8Sfg2bS5Lf7vpRuGpyifr7PyT2G6CR_ymamijUx4zxYWDH5r76Cp04sazv9kuByYb8W4i_lfq-bq/s320/IIKYE6123%255B1%255D.JPG" width="320" /></a></div>*******<br /><div class="image-container left" id="container-2816745878"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKql0OjnrTT0FLs32oQI2OyNtrAWiYdZeQ8bhM4rW5f0dYZtX08Hql7RVYpdu1Ai6lktzgH2RisEqcAlhqPh92gDpmt-aLG15kt_xmYqfvpdts4GIj-L8fp1uMmr2blmSmV4tSrWQQWdy/s1182/HMRL2860%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1028" data-original-width="1182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKql0OjnrTT0FLs32oQI2OyNtrAWiYdZeQ8bhM4rW5f0dYZtX08Hql7RVYpdu1Ai6lktzgH2RisEqcAlhqPh92gDpmt-aLG15kt_xmYqfvpdts4GIj-L8fp1uMmr2blmSmV4tSrWQQWdy/s320/HMRL2860%255B1%255D.JPG" width="320" /></a> </div><div class="image-container left" id="container-2816745878"> </div><div class="image-container left" id="container-2816745878">1)
Crema pasticciera _( per 1 torta ) 40 gr di farina -70 gr di zucchero -
poco burro ( a piacere ) 4 tuorli d'uovo - 1/2 lt di latte - una
punta di vanillina - poca grattugiata di limone -METHOD- Lavorate con la
spatola ( cucchiaio piatto ) di legno in una casseruola i turoli con lo
zucchero aggiungendo poca alla volta la farina ( or fecola ) la farina
va aggiunto poca alla volta e dev'essere sempre setacciata ( è il trucco
dei pasticcieri e cuochi , ma perchè va fatto !!! poi piano piano
aggiungete il latte già caldo profumato con vanillina e limone , mettete
sul fuoco bassissimo il tegame con uova, farina e zucchero e continuate
a mescolalare aggiungendo se necessario il latte già caldo ., lasciate
cuocere a fuoco basso e lasciate cuocere , una volta pronta togliere
dal fuoco e mescolate con la spatola bene , una volta fatto questo ,
coprite la crema pasticcera con la carta pellicina bianca per ecitare
che si formi la pellicina alla superficie .</div><div class="image-container left" id="container-2816745878"> </div><div class="image-container left" id="container-2816745878"> </div><div class="image-container left" id="container-2816745878">2) oppure usate questi ingredienti ( vedi my photo sopra )<b style="box-sizing: inherit; font-weight: 700;"> </b></div><div class="image-container left" id="container-2816745878"><b style="box-sizing: inherit; font-weight: 700;"> 3)
oppure per 1 litro di latte -12 tuorli-100 ge di farina ( sempre
setacciata )300 gr di zucchero ( a piacere un pò di più or meno -profumo
di vaniglia ( da mettere nel latte ) .</b></div><div class="image-container left" id="container-2816745878"><b style="box-sizing: inherit; font-weight: 700;"><br /></b></div><div class="image-container left" id="container-2816745878"><b style="box-sizing: inherit; font-weight: 700;"><br /></b></div><div class="image-container left" id="container-2816745878"><b style="box-sizing: inherit; font-weight: 700;"><br /></b></div><div class="image-container left" id="container-2816745878"><b style="box-sizing: inherit; font-weight: 700;"><b style="box-sizing: inherit; font-weight: 700;">******* consil du chefAdrianoMennillo .</b>La crema ha i grumi</b>:
per evitare che la crema faccia grumi, bisogna avere un paio di
accortezze. Versare sempre il latte a filo, mescolando energicamente e
sbattendo la crema sui bordi della pentola. Continuare a mescolare per
tutto il tempo finché la crema non solidifica. Se i grumi si sono già
formati l’unico modo per risolvere è passare la crema al minipimer
aggiungendo un cucchiaio di latte. Quando sarà liscia rimettetela per
qualche minuto sul fuoco in modo che la farina dei grumi si cuocia.<b style="box-sizing: inherit; font-weight: 700;">La crema ha un forte odore di uovo</b>:
se l’odore o il sapore di uovo è troppo netto, il motivo è che il latte
che avete aggiunto era troppo caldo e ha “cotto”l’uovo. Per evitare
questo errore, assicuratevi che il latte non sia bollente quando lo
aggiungete. Dev’essere caldo ma ad una temperatura di circa 40/50°C.<b style="box-sizing: inherit; font-weight: 700;">La crema non si addensa</b>:
se la crema non si addensa il problema potrebbe essere dovuto alla
mescolatura. Le uova non devono essere montate con lo zucchero,
altrimenti la crema non riesce. Per evitare questo problema, iniziate a
mescolare gli ingredienti solo quando aggiungete il latte e fatelo con
un cucchiaio di legno e non con una frusta.</div><div class="image-container left" id="container-2816745878"><br /></div><div class="image-container left" id="container-2816745878"><br /></div><div class="image-container left" id="container-2816745878"><br /></div><div class="image-container left" id="container-2816745878">**********</div><div class="image-container left" id="container-2816745878"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; font-size: 1rem; font-weight: 700; text-align: left;"><span style="color: black;">Spaghetti al cartoccio_ ingredienti e dosi -350 gr di spaghetti-5 cl di olio extravergine di oliva-2 spicchi d’aglio-2 cucchiai di prezzemolo tritato-8 scampi-500 gr di vongole-4 calamari- ( 10/12 cozze a piacere) 5 cl di vino bianco-200 gr di pomodori-1 peperoncino secco</span></span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a1a1a; font-size: 16px; font-weight: 700; text-align: left;"><span style="color: black;">-sale e pepe q.b.</span></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; font-size: 1rem; text-align: left;">_Method- </span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; font-size: 1rem; font-weight: 700; text-align: left;"><span style="color: black;">Lavate con molta cura le vongole, passandole diverse volte sotto l’acqua corrente e rimuovendo tutte le impurità.Ponete una padella su un fuoco di media intensità con metà dell’olio e, appena questo sarà caldo, unitevi le vnge, mescolate, coprite con il coperchio e fate cuocere fino a quando le vongole non si saranno aperte.Togliete la padella dal fuoco e, quando le vongole si saranno raffreddate, sgusciatele e conservate la loro acqua di cottura filtrandola con un colino molto fine o attraverso una garza.Pulite e sgusciate gli scampi, incidendoli sulla pancia con la punta di un coltello e tirando via il guscio. Pulite i calamari staccando la pelle dalla sacca e separando i tentacoli dal corpo, quindi eliminate le interiora e la penna di cartilagine trasparente.Rimuovete il beccuccio che si trova al centro dei tentacoli e togliete gli occhi. Tagliateli quindi a strisce sottili. Ponete un’altra padella su un fuoco di media intensità con il restante olio e, appena questo sarà caldo, l’aglio pelato.Appena avrà preso colore, versate nella padella tutto il pesce e fatelo rosolare 2 minuti, quindi aggiungete il vino, mescolate e, quando questo sarà totalmente evaporato, unite i pomodori che avrete precedentemente pelato, privato dei semi e tagliato a cubetti, il peperoncino sbriciolato, l’acqua delle vongole e fate cuocere per 10 minuti circa.Nel frattempo cucinate la pasta in abbondante acqua bollente e salata e, una volta trascorsi due minuti meno del tempo di cottura indicato sulla confezione, scolatela, conditela con il sugo appena preparato, unite il prezzemolo, mescolate per bene, quindi adagiate il tutto su un foglio di carta alluminio da cucina della lunghezza di 80 cm circa e ripiegato su se stesso.Ricoprite con un altro foglio di carta d’alluminio uguale. Sigillate i bordi ripiegandoli su se stessi 3 / 4 volte.</span></span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a1a1a; font-size: 16px; font-weight: 700; text-align: left;"><span style="color: black;">Fate cuocere a forno già caldo a 180° C per 5 minuti, sfornate e servite subito direttamente nel foglio di carta alluminio.</span></span></div></div><ul class="Recipe__ingredients" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; 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display: inline; grid-area: text / text / text / text;"><span class="Recipe__ingredientName" style="box-sizing: inherit; display: inline;"></span></span><span class="Recipe__ingredientText" style="box-sizing: inherit; display: inline; grid-area: text / text / text / text;"><span class="Recipe__ingredientName" style="box-sizing: inherit; display: inline;"><p> *************************+++</p></span></span><ol class="Recipe__instructions" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: black; counter-reset: listCounter 0; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; 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text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li class="Recipe__instructionStep" style="border-top: medium none; box-sizing: inherit; margin-top: 0px; padding-top: 0px;"><div class="Recipe__instructionStepContent" style="border-top: 1px solid rgb(0, 0, 0); box-sizing: inherit; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1rem; line-height: 1.55; margin-bottom: 0.5rem; margin-top: 1.5rem; padding-top: 1.5rem; position: relative;"><ol class="Recipe__instructions" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: black; counter-reset: listCounter 0; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; 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background-color: white; box-sizing: inherit; color: black; counter-reset: listCounter 0; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li class="Recipe__instructionStep" style="box-sizing: inherit;"><div class="wprm-recipe-instruction-text" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 5px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; box-sizing: border-box; display: block; font: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"><br /></span></div></li><li class="wprm-recipe-ingredient" style="border: 0px none; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: currentcolor none 0px; padding: 0px; position: relative; vertical-align: baseline;"><br /> *************<br /><br /></li><li class="wprm-recipe-ingredient" style="border: 0px none; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: currentcolor none 0px; padding: 0px; position: relative; vertical-align: baseline;"> <span style="color: blue;"><i><b><span style="background-color: #eeeeee;"><span style="background-color: yellow;"><span style="color: red;"><span style="color: purple;">Salmon Kuliabiac ( Russia )-Ingredienti per la pasta ::</span></span></span></span></b></i></span><span style="font-weight: bold;"> </span>200 ml di latte, 100 gr di burro freddo, 15 gr di lievito di birra
fresco, 500 gr di farina, 50 gr di zucchero, 3 uova + 1 tuorlo, 1 grosso
pizzico di sale_<span style="color: purple;">per il Ripieno:.</span>
900 gr di salmone ( in filetto intero possibilmente ), 200 gr di riso (
chicchi lunghi ), 500 gr di funghi champignon, 4 uova, 3
scalogni, 1 mazzetto (abbondante) di aneto, 1 spicchio di aglio, 20 gr di
burro, 4 cucchiai di olio extravergine di oliva, sale e pepe bianco_<i><span style="color: red;">METHOD_</span></i> preparate la pasta. Scaldate leggermente metà del
latte e quando sarà tiepido stemperateci il lievito. Sistemate
nell’impastatrice il sale, lo zucchero e la farina, unite le uova e il
latte freddo (quello senza lievito!) ed iniziate ad impastare, unite
infine il latte con il lievito e continuate finché l’impasto non
risulterà omogeneo e si staccherà bene dalle pareti. Unite quindi il
burro poco alla volta e proseguite impastando per una decina di minuti
finché risulterà perfettamente liscio. Raccoglietelo in una ciotola
copritelo con un panno e sistematelo in un luogo tiepido, al riparo da
correnti d’aria. Fatelo riposare finché non avrà raddoppiato il suo
volume, ci vorrà circa un’ora e mezza, magari anche due ore. Riprendete
l’impasto, lavoratelo un poco per sgonfiarlo quindi formate una palla,
avvolgetela nella pellicola e fatela riposare in frigorifero ancora per
un’ora. Mentre la pasta “dorme” dedicatevi alla preparazione della
farcia. Lessate il riso e appena sarà pronto, scolatelo e passatelo
sotto il getto dell’acqua fredda. In una padella larga fate rosolare gli
scalogni affettati sottilmente con due cucchiai di olio extravergine di
oliva, quando risulteranno trasparenti, spegnete e mescolateli al riso
assieme all’aneto (lavato e tritato). Salate leggermente e conservate da
parte. Cuocete le uova sode, sgusciatele, tritatele grossolanamente e
conservatele da parte. Lavate i funghi, eliminate gli apici e
affettateli, quindi rosolateli velocemente in padella con lo spicchio di
aglio in camicia, salate (leggermente) e pepate. Anche in questo caso
tenete da parte. Fate sciogliere il burro in una padella capace di
contenere il salmone di misura e maneggiandolo con delicatezza
scottatelo su entrambi i lati per pochi minuti. Ora che avete tutti gli
ingredienti pronti, procedete al montaggio. Riprendete la pasta,
lavoratela velocemente e dividetela in due metà. Stendete una prima
sfoglia di una misura conveniente ad accogliere il trancio di salmone
(tenendo un margine di almeno un centimetro dal bordo), sistemateci
sopra la metà circa del riso all’aneto, quindi formate uno strato con i
funghi e uno con le uova, adagiate sopra il salmone e ricoprite con quel
che resta del riso. Ripiegate i bordi liberi dell’impasto verso
l’interno e ricoprite con la seconda sfoglia. Sigillate i bordi con le
dita e decorate con qualche ritaglio di impasto. Spennellate con il
tuorlo battuto con due cucchiai di acqua e finalmente infornate in forno
già caldo a 180° per circa 30/40 minuti. <br />
<span style="color: red;">****** consil du chef adrianomennillo_ <b>questa
ricetta , con questi ingredieti che vi scrivo adesso , il piatto è stato
servito sul Titanic , dove ha fatto da guarnizione alla recipe Consommè
Olga, io l'ho servito all'Hotel Frankfurt Intercontinental da chef de
rang , ho recuperato questa ricetta, dipende se fate una buona pasta sfoglia ( compratela già fatta )</b></span><br />
<span style="color: red;"><b>>> 2) ingredienti e dosi <span style="background-color: yellow;"><i>per 4 persone : 500 gr di farina - 200 gr di burro - 4 uova - 10 gr di lievito di birra - sale _<span style="color: blue;">per la farcia ..750 gr di salmone fresco - 180 gr di burro - 200 gr di riso
- 100 gr di funghi - 80/90 gr di vesiga ( il midollo essiccato di
salmone , oggi lo trovate facilmente nei Supermercati ) 3 uova -
30 gr di prezzemolo -1 cipolla bianca -pangrattato - brodo - sale_</span></i></span></b></span><br />
<span style="color: red;"><b><span style="background-color: yellow;"><i><span style="color: blue;"><span style="color: purple;">3)</span>questo
piatto si può preparare con tanti varianti , invece dei funghi , potete
usare gli spinaci su cui potete deporre le uova sode , al posto della
pasta sfoglia o brisèe potete usare anche la pasta lievitata per
briosches ., la base rimane sempre il riso_<br /> </span></i></span> </b></span><br />
<span style="color: blue;"><span style="background-color: #eeeeee;"><span style="background-color: yellow;"><span style="color: red;"><span style="background-color: #eeeeee;"></span></span></span></span><i><span style="background-color: #eeeeee;"><span style="background-color: yellow;"><span style="color: red;"><span style="background-color: #eeeeee;"></span></span></span></span><b><span style="background-color: #eeeeee;"><span style="background-color: yellow;"><span style="color: red;"><span style="background-color: #eeeeee;"></span> </span></span></span></b></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9NisQjvK0DLKlbk35ACzOTEAKeEHliA_x7kocJponiQju13dVGrjifFUaT0epN3SIbnbjA8tth2l1v2g1OS7GmwoLsPjfH1SLqTxp0JuwE2wAkgBmXCKQYh_cOlYTCcRs4XDLcfXIwPR/s1600/Coulibiacadriano.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9NisQjvK0DLKlbk35ACzOTEAKeEHliA_x7kocJponiQju13dVGrjifFUaT0epN3SIbnbjA8tth2l1v2g1OS7GmwoLsPjfH1SLqTxp0JuwE2wAkgBmXCKQYh_cOlYTCcRs4XDLcfXIwPR/w320-h254/Coulibiacadriano.jpg" width="320" /></a></div>
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<span style="color: blue;"><i><b><span style="background-color: #eeeeee;"><span style="background-color: yellow;"><span style="color: red;">kuliabiac Salmone - ingredienti e dosi per 6/8 persone </span></span></span></b></i></span>- 2 pâtes feuilletées <span style="font-size: 85%;">(250 gr chaque)</span>
- 500 gr de filets ou de pavés de saumon - 150 gr de riz - 200 gr de
champignons de Paris frais - jus d'1/2 citron - 80 gr de beurre - 1/2
bouquet d'aneth - 1/2 bouquet de cerfeuil - 1/2 botte d'épinards
frais - 1 jaune d'oeuf - sel & poivre - farine _<i><span style="color: red;">FATE COSI -</span></i>Cuire
le riz dans de l'eau bouillante salée pendant 15 minutes. Égoutter,
rincer à l'eau froide et égoutter de nouveau .Arranger et laver les
épinards. Séparer les feuilles et les réserver.Bien nettoyer les
champignons et les couper en petits dés. Arroser avec le jus de
citron.Faire
fondre la moitié du beurre dans une poêle et ajouter les petits dés de
champignons. Sauter jusqu'à ce qu'il reste très peu de liquide dans la
poêle. Retirer les champignons de la poêle et réserver.Ajouter
le beurre restant dans la poêle. Faire sauter les feuilles d'épinards
pendant 3-5 minutes. Hacher grossièrement et réserver.Disposer
le cerfeuil et l'aneth dans un récipient pour la cuisson à vapeur. Poser
les filets de saumon sur les herbes et cuire à la vapeur pendant 8
minutes. Laisser refroidir. Hacher les herbes. Effiler le saumon et
l'assaisonner avec du sel et du poivre.Dans une jatte, mélanger le riz
avec les champignons, les épinards et les herbes cuites hachées. Saler
et poivrer. Réserver.Retirer la plaque du four et la foncer avec du
papier sulfurisé. Préchauffer le four à 240ºC.Étaler
chaque pâte feuilletée à l'aide d'un rouleau à pâtisserie sur le plan
de travail fariné, en formant des rectangles. Mettre l'un des rectangles
de pâte sur la plaque du four.Couvrir avec une fine couche du
mélange de riz et légumes. Ajouter une couche de saumon effilé, puis une
couche de riz, etc. jusqu'à épuiser les ingrédients.Badigeonner
les bords de la pâte avec un peu d'eau froide. Couvrir avec l'autre
rectangle de pâte et fermer en pressionnant du bout des doigts pour bien
souder. Pratiquer un petit trou sur le dessus de la pâte et y
introduire une cheminée en papier sulfurisé pour l'évacuation de la
vapeur.Badigeonner la pâte avec le jaune d'oeuf battu et
enfourner à 240ºC pendant 6/8 minutes. Baisser la température du four à
180ºC et prolonger la cuisson pendant environ 20/25 minutes.Laisser
reposer le koulibiac pendant 5/7 minutes dans le four, la porte
ouverte. Retirer le koulibiac du four et le couper délicatement en
tranches .<br />
</li><li class="wprm-recipe-ingredient" style="border: 0px none; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: currentcolor none 0px; padding: 0px; position: relative; vertical-align: baseline;"> </li><li class="Recipe__instructionStep" style="box-sizing: inherit;"> </li><li class="Recipe__instructionStep" style="box-sizing: inherit;"> *******</li><li class="Recipe__instructionStep" style="box-sizing: inherit;"><br /></li><li class="Recipe__instructionStep" style="box-sizing: inherit;"> </li><li class="Recipe__instructionStep" style="box-sizing: inherit;"> </li></ol><ol class="Recipe__instructions" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: black; counter-reset: listCounter 0; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li class="Recipe__instructionStep" style="box-sizing: inherit;"><br /></li></ol></div></li></ol><span class="Recipe__ingredientText" style="box-sizing: inherit; display: inline; grid-area: text / text / text / text;"><span class="Recipe__ingredientName" style="box-sizing: inherit; display: inline;"><p style="box-sizing: inherit; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; margin: 0px; padding: 0px;"><br /><br /><span style="font-size: 16px;"><b><br /></b></span><br /> * Matteo mennillo * mio nipote *<br /></p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwOUWgV0KwyR5bJqX4f4KPPr-ehcUdclEDjPCVz1tvGZjlVIOw-N2NojCxm7C5o6f8Zd0_cp7aLc7uub1ioornXjWsPnazRm8lvihqS051CaWjz08VCqn7PcnZLH9p4Rq3RNJtpRYOnRsiShiwSiDixfWR4OXpROn3eMj_0uAUJjCd8VoitV0jb5-_A/s626/NTPKE6164.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="626" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwOUWgV0KwyR5bJqX4f4KPPr-ehcUdclEDjPCVz1tvGZjlVIOw-N2NojCxm7C5o6f8Zd0_cp7aLc7uub1ioornXjWsPnazRm8lvihqS051CaWjz08VCqn7PcnZLH9p4Rq3RNJtpRYOnRsiShiwSiDixfWR4OXpROn3eMj_0uAUJjCd8VoitV0jb5-_A/s320/NTPKE6164.JPG" width="320" /></a></div><br /><br /><span style="font-size: 14px;"> </span></span></span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Nunito, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; 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background-color: white; color: #333333; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><p> </p><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5IgyDlTupp_j4mCcbmBMbxykVuV6kecJIZ_dSuEN6s9L_t6896bz9XXdTmVxmQpcn107XGaV9XJtFq-Mf7fmR1BVt1SXRS0SIT1yVWrkQiD2NrqcuoImaMWlDVFF5zZqCRNkSoiPVXFvWsNS4Pb9-DwroPk-eu2IW9YQJVCIVUWSBgj_MaQ29kb2-w/s1189/AVOPE2079%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1189" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5IgyDlTupp_j4mCcbmBMbxykVuV6kecJIZ_dSuEN6s9L_t6896bz9XXdTmVxmQpcn107XGaV9XJtFq-Mf7fmR1BVt1SXRS0SIT1yVWrkQiD2NrqcuoImaMWlDVFF5zZqCRNkSoiPVXFvWsNS4Pb9-DwroPk-eu2IW9YQJVCIVUWSBgj_MaQ29kb2-w/s320/AVOPE2079%5B1%5D.JPG" width="320" /></a></div><p><br /></p><p> </p><h1 class="bloc_title"> </h1><h1 class="bloc_title"> ************<br /></h1><p style="margin-bottom: 0cm;"><a name="BLOGGER_PHOTO_ID_5323292672055000226"></a> Casatiello dolce:ingredienti e dosi per 2 pezzi _<em><span style="color: #222222;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-size: 7pt;"><span style="font-style: normal;">300
gr di pasta acida (criscito)- 1 kg di farina 00 -10 uova, 400 gr
zucchero-1/2 lievito di birra-1 pizzico di sale-250 gr burro
morbido- 250 ml di latte- 2 bustine di vanillina-cannella qb - 1
fiala fiori d'arancio-buccia grattugiata di 1 limone e di 1 arancia-
100 gr cedro a pezzi. </span></span></span></span></em><strong><span style="color: #222222;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-size: 7pt;"><span style="font-weight: normal;">Per
decorare: </span></span></span></span></strong><em><span style="color: #222222;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-size: 7pt;"><span style="font-style: normal;">codette
di zucchero,ciliege candite,1 albume,zucchero a velo,qualche goccia
di limone.METHOD-In una terrina sciogliete il criscito con il latte
tiepido, mescolatevi un paio di cucchiai di farina e mettete a
lievitare per un’ora in luogo tiepido. Sulla spianatoia mettiamo la
farina a fontana, al centro mettiamo la pasta lievitata, i tuorli ,
il burro,il mezzo lievito,lo zucchero,la cannella, il sale e l’acqua
di fior d’arancio,il cedro,la buccia d'arancia e limone e gli
albumi a neve. Lavorate la pasta per circa 30/32 minuti , fin quando non
compariranno delle bolle nell' impasto.Fate lievitare in luogo ben
protetto ,coprendo gli stampi con un tovagliolo,deve raddoppiare di
volume,potrebbe impiegarci</span></span></span></span></em><span style="color: #222222;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-size: 7pt;"> anche
un 24 ore.</span></span></span><em><span style="color: #222222;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-size: 7pt;"><span style="font-style: normal;">Infornate
a 180° per 45 minuti.Una volta freddo mettiamo il dolce su di un
vassoio e copriamo con la glassa di zucchero,decoriamo con ciliege e
codette di zucchero colorate.</span></span></span></span></em></p><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #222222;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-size: 7pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0UtQ-wclyRCwJXaRHDUkOi3BC3MYjp-cxDLTkQc-UDLDXzngBVTfjO_ls2DAScHJLYPxqBLgR2EyOZunSuOokt16s7z5syYexRlw8iDJmen7v6xpZFV0d7zsB5Za2qERG7Wy7ZTZNRHRp9-f4MXhIX8tzH1hsf-56X7JjOeMTjNdWqBsGd6Pycl1yw/s1538/RKPO6787%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1418" data-original-width="1538" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0UtQ-wclyRCwJXaRHDUkOi3BC3MYjp-cxDLTkQc-UDLDXzngBVTfjO_ls2DAScHJLYPxqBLgR2EyOZunSuOokt16s7z5syYexRlw8iDJmen7v6xpZFV0d7zsB5Za2qERG7Wy7ZTZNRHRp9-f4MXhIX8tzH1hsf-56X7JjOeMTjNdWqBsGd6Pycl1yw/s320/RKPO6787%5B1%5D.JPG" width="320" /></a></span></span></span></em></div><em><span style="color: #222222;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-size: 7pt;"><br /></span></span></span></em><p></p> <br /> <p> </p><p> </p><p> <br /></p><p><br /> **********************<br /></p><p> </p><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHD7q2x4CNEZejoduyk0EXDCBHVxBs36O1OuLLkk6gQswlXQ4vqJfFhi6GpnXfTvftF7UnJRM6CFQ-_PzZbp4p3LxJlsGkiv9NVfn3OeDAaUJ3RKzFGFevSwiTDFA5V_e6OrwKyk0BvC0q/s1600/laigueglia+2015.jpg" style="margin-left: 1em; margin-right: 1em;"><i><span style="color: purple;">photo by adrianomennillo ; pasticcio di maccheroni by chef adrianomennillo</span></i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHD7q2x4CNEZejoduyk0EXDCBHVxBs36O1OuLLkk6gQswlXQ4vqJfFhi6GpnXfTvftF7UnJRM6CFQ-_PzZbp4p3LxJlsGkiv9NVfn3OeDAaUJ3RKzFGFevSwiTDFA5V_e6OrwKyk0BvC0q/s320/laigueglia+2015.jpg" width="320" /></a></div>
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<span style="color: red;"><span style="background-color: yellow;"> <b>Pasticcio di Maccheroni all'Adriano - ingredienti e dosi <i><span style="color: blue;">:</span></i></b></span></span><b><span style="color: blue;">per la pasta frolla </span>:</b>
450 gr farina -200 gr burro -100 gr zucchero -4 tuorli d'uovo ( nò
freddi da frigo )-1 cucchiaio raso scorza di limone grattugiata - poco
sale fino _<span style="color: blue;">Per il ragù_</span>150
gr polpa di vitello , 150 gr polpa di petto di pollo ,1/2 bicchiere
vino bianco secco , 2/3 cucchiai marsala , 50 gr burro , poco olio
d'oliva , 2 cipolla bianca , sale _<span style="color: purple;"> Per la besciamella :</span>1/2 l latte - 3 cucchiai farina -1 noce burro - grattugiata di noce moscata -sale .<b><span style="color: #274e13;">per il ripieno :</span></b>25/30 gr funghi secchi , 50 gr parmigiano grattugiato , 250 gr di sedanini rigati ( pasta ) , 50/60 gr di tartufo<b><span style="color: red;"> -Method_</span></b>Tritare cipolla, sedano e carota e farli
soffriggere in un tegame con il burro. Aggiungere le carni tritate e far soffrigere per 10/15 minuti , poi
bagnare con il vino e il marsala e far cuocere lentamente per 70/80 minuti , bagnando, se <span style="background-color: white;">necessario </span>con
acqua o brodo vegetale ( nò dado ).Lessare al dente la pasta in
abbondante acqua salata.Scolarla
e condirla con il ragù, la besciamella e il parmigiano. Imburrare ed
infarinare una teglia e foderarla con più della metà della pasta
frolla.Riempirla con il composto e ricoprirla con un disco di pasta ,
saldare
i bordi, spennellare con tuorlo d’uovo ( nò freddo da frigo ) , forare
con una forchetta e
cuocere in forno già caldo a 180 °C per 30 minuti circa.<br />
<span style="color: magenta;">***
conseil du chef adrianomennillo _ in questa ricetta ho usato le patate
tagliate a filangèe sottilissime ( quindi le ho messe a crudo ) la
pasta frolla con lo zucchero la trovate già pronta nei supermercati
come la besciamella ( fatela un pò liquida , aggiungendo 1/2 bicchiere
di latte ) , a piacere usate la pasta frolla senza zucchero _se volete
conservare la ricetta antica ferrarese , usate le creste e altri
ritagli di pollo al posto di manzo e vitello come ho fatto io in questa
ricetta _</span><br />
<br />
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***********<br /></div><p> <span style="color: black;">Chili con carne _ingredienti e dosi ( classica ricetta Mexico )</span>700 gr de viande de bœuf hachée-2 oignons finement émincés -2 gousses d'ail écrasées -1 boite de tomates pelées -4 cuil. à soupe de concentré de tomate -1 poivron vert émincé -1 feuille de laurier -1 pincée de cumin -1 pincée d'origan -1 pointe de piment de Cayenne -1 pointe de piment chili en poudre -Sel et poivre -250 ml de bouillon de boeuf -425 gr de haricots rouge cuits (en boîte) -<b><i>>FATE COSI >></i></b>Faire
chauffer l'huile d'olive; y faire dorer les oignons, l'ail et le
poivron, puis y faire brunir la viande.Rajouter les tomates et le
concentré de tomates, les épices et le bouillon de bœuf.Porter à gros
bouillons puis faire réduire à couvert pendant 1 heure, en remuant de
temps en temps.Ajouter les haricots et cuire à feu doux pendant une 1/2 h
sans trop remuer.Enlever la feuille de laurier avant de servir.</p><div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZlZOlVXgx8DZX8_XmUc5Hh_W10-b6Uh9Q2Bw0LAp1rm-1nQaDZp_XfkTUlI12LsBsxqKrOXe0Vuh1mRZS3Nx6_J3Z6T5NqGW6FMTcwEiQjxcgwh6wWH53pnLssaHXAZk5xM_rHu5FOGld50BAW7QMR-cYqRWsxtSmrfidgfIUAMU6KGQojWsgSFq7Q/s1800/IMG_5122%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZlZOlVXgx8DZX8_XmUc5Hh_W10-b6Uh9Q2Bw0LAp1rm-1nQaDZp_XfkTUlI12LsBsxqKrOXe0Vuh1mRZS3Nx6_J3Z6T5NqGW6FMTcwEiQjxcgwh6wWH53pnLssaHXAZk5xM_rHu5FOGld50BAW7QMR-cYqRWsxtSmrfidgfIUAMU6KGQojWsgSFq7Q/s320/IMG_5122%5B1%5D.JPG" width="320" /></a></div> Chili con carne_ingredienti e dosi :<span data-amount="250" style="border: 0px none; margin: 0px; padding: 0px;"> 300</span><span> </span>gr di carne trita di manzo;<span data-amount="250" style="border: 0px none; margin: 0px; padding: 0px;"> 200</span><span> </span>gr di carne trita di maiale; 2<span> </span>Cipolla grande;<span data-amount="200" style="border: 0px none; margin: 0px; padding: 0px;"> 200</span><span> </span>gr di fagioli neri secchi;<span data-amount="200" style="border: 0px none; margin: 0px; padding: 0px;"> 200</span><span> </span>gr di polpa di pomodoro;<span data-amount="4" style="border: 0px none; margin: 0px; padding: 0px;"> 2 gocce di tabasco ; 4</span><span> </span>cucchiai di olio extra vergine di oliva;<span data-amount="1" style="border: 0px none; margin: 0px; padding: 0px;">1</span><span> </span>carota;2<span> </span>costa di sedano;2<span> </span>cucchiaino di peperoncino in polvere;<span data-amount="1" style="border: 0px none; margin: 0px; padding: 0px;">1</span><span> </span>cucchiaino di cumino.METHOD>La sera prima mettete in ammollo i<span> <i>fagioli neri </i></span>, quindi colateli, sciacquteli e lessateli in abbondante acqua salata.Intanto affettate finemente la<span> cipolla </span><b style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;">,</b><span> </span>tagliate a cubetti piccolissimi la<span> </span><b style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;">carota</b><span> </span>ed il sedano. Fate soffriggere le verdure insieme all<b style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;">’olio extravergine di oliva </b>. Unite le<span> </span><b style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;">spezie,</b><span> </span>la scorza del<span> </span><b>lime</b><span> ( a piacere) </span>grattugiata e la<span> </span><b style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;"><i>carne macinata</i>.</b>Lasciate insaporire a fiamma vivace per circa 5 minuti, rigirandola spesso. Unite la polpa di<span> </span><b style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;">pomodoro,</b><span> </span>regolate di<span> </span><i><b>sale</b></i><span> </span>e proseguite la cottura per circa<b style="border: 0px none; font-weight: 700; margin: 0px; padding: 0px;"><span> </span>1 ora</b>.Aggiungete
i fagioli neri, mescolate e cuocete ancora 10 minuti. Scaldate le
tortillas su una padella antiaderente e servitele subito, ben calde,
farcite con il chili con fagioli neri.<div class="image-container center" id="container-282283285"> </div><div class="image-container center" id="container-282283285"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjhmQRhC1oAM7HmQxld-MQuqm7jOVmOrgeN78XCbFt7xtO4UIrV88w4v_wid8N2bzSYS-iJ5u5MW1TTBEq1dM9lrnxsHY1F_uzdtPwDLQEIPhua5OwZqVIzZbVMQxFXbwzBtgz4nD0uINcd86l241HhjiI4caxgFe5CCD-Z_oA9DKb518N5UDAVoOoZqg=s1604" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1269" data-original-width="1604" height="316" src="https://blogger.googleusercontent.com/img/a/AVvXsEjhmQRhC1oAM7HmQxld-MQuqm7jOVmOrgeN78XCbFt7xtO4UIrV88w4v_wid8N2bzSYS-iJ5u5MW1TTBEq1dM9lrnxsHY1F_uzdtPwDLQEIPhua5OwZqVIzZbVMQxFXbwzBtgz4nD0uINcd86l241HhjiI4caxgFe5CCD-Z_oA9DKb518N5UDAVoOoZqg=w400-h316" width="400" /></a></div></div><div class="image-container center" id="container-282283285"> </div><div class="image-container center" id="container-282283285"> <h1 class="header"><i><span style="color: blue;"></span></i><br /><i><span style="color: blue;"><br /></span></i></h1>
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<span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;">Chili con carne _ Préparation : 30 minuti / Cuisson : 45min / Portion : 4 persone_</span></span><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;">- 2 cuillères à soupe d'huile d'olive</span></span><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;"> - 2 gros oignons -</span></span><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;">1 gousse d'ail - 1 poivron rouge - 500 gr de bœuf haché</span></span><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;">
- 1 cuillère à café de chili - 1 grosse boîte de pulpe de tomates- 65
gr de concentré de tomates - 250 gr de haricots rouges- 1 petite boîte
de maïs - Sel, poivre - Crème fraîche .FATE COSI >> </span></span><br /></div><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;"> Dans une cocotte, faire dorer les oignons émincés, l'ail écrasé et
les poivrons en dés dans l'huile d'olive. Incorporer le bœuf haché et
laissez cuire à feu doux 10 minutes.<br />Ajouter le chili.Mélanger la
pulpe de tomates, le concentré de tomates, les haricots rouges et le
maïs au contenu de la cocotte. Saler et poivrer. Laisser cuire le tout 5
minutes.<br />Verser le contenu de la cocotte dans un plat qui passe au
four et enfourner le 25 minutes (thermostat 6 ou 180 C°).Arroser le plat
avec de la crème fraîche.</span></span></div><div class="image-container center" id="container-282283285"> </div><div class="image-container center" id="container-282283285"> </div><div class="image-container center" id="container-282283285"> </div><div class="image-container center" id="container-282283285"> </div><div class="image-container center" id="container-282283285"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjffnX9V8GPc-Px6tuAsHFaYH3cxO_4EtM4p-woK6SJfmq6dqe_AAi565yVtnpgTATaejSa0IB5EAQTSrfxblzdIjZgapHT_2e5eAhLLTXT5OWadqP7X3Bos6pUvwJ8MFVJUkheWsqu9Hq9K8ao902SiDr9VAN_nMIhDw6-px3JVvbBh8TpU20ZeAfGFA=s1511" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1398" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjffnX9V8GPc-Px6tuAsHFaYH3cxO_4EtM4p-woK6SJfmq6dqe_AAi565yVtnpgTATaejSa0IB5EAQTSrfxblzdIjZgapHT_2e5eAhLLTXT5OWadqP7X3Bos6pUvwJ8MFVJUkheWsqu9Hq9K8ao902SiDr9VAN_nMIhDw6-px3JVvbBh8TpU20ZeAfGFA=w370-h400" width="370" /></a></div> *******consil
du chefadrianomennillo_come ingredienti vedi my ptotos , puoi aggingere
1 peperone rosso tagliato a tocchetti piccoli , jalapeno , servire con
tortittas , oppure pane arrostisto .</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3we1BY3dXBJoQKBJZ9n0IDz_ZSF463VMwp10vCoSsYso7wM_DkgLY403IlYXV9tIc4V0cqcFODaRApEI2k2auHzjgCnpsJ24v8tNHvhZp57oY-ICbpwrsFY34CRVKJsc_bLTnFTLc6nH-FZtHem0eNQ9Y62AJzHldFvlxH3z-aROq0_CCLWAxwwnKVw=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="1600" height="168" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3we1BY3dXBJoQKBJZ9n0IDz_ZSF463VMwp10vCoSsYso7wM_DkgLY403IlYXV9tIc4V0cqcFODaRApEI2k2auHzjgCnpsJ24v8tNHvhZp57oY-ICbpwrsFY34CRVKJsc_bLTnFTLc6nH-FZtHem0eNQ9Y62AJzHldFvlxH3z-aROq0_CCLWAxwwnKVw=w400-h168" width="400" /></a></div><br /> >>> Oppure usate questi ingredienti , vedi foto 1 >foto 2 del Chili con carne :<br /><br /><br /></div></div><p> **********************<br /></p><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i> <span style="color: black;">Locro
de pata _Ingredienti e dosi per 4/6 persone :2,500 kg di patate gialle
-10 gr di cumino 2/4 gr di achiote in polvere ( io uso rucola e
rosmarino tritato finemente fino a renderlo in polpiglia ) - 1 1/2 di
brodo vegetale non salato or acqua calda - 2 spicchi d'aglio , 2 cipolle
bianche -olio oliva - 200 gr di latte - poco latte intero -200 gr di
formaggio ( primo sale or quartirolo ) 1 avocado , sbucciato ,
snocciolato e affettato ( vedi my photo ) mais tostato e salato ser
servire ( oppre piccoli pezzi di pane tostato ) prezzemolo -salsa Aji
_METHOD -in un tegame dai bordi alti , a fuoco basso , fate soffriggere
la cipolla e l'aglio tritate fine con olio extravergine , dopo 6/8
minuti , intanto avete pulite le patate taglatele a pezzi ,
aggiungetele al trito , rimestate per 2/3 minuti , aggiungete 1 lt di
brodo caldo e salate , fate cuocere per 15/20 minuti .,una volta cotte
le patate , togliere dalla pentola dal fuoco e 2/3 mestoli di patate
cotte e tenere da parte , il restante passate il tutto or al passatutto
or frullino in modo da far diventare una crema .Adesso rimettete la
pentola sul fuoco a basso minimo e nella pentola aggiungete i 2/3
mestoli di patate a pezzetti , il latte intero ( a piacere ) e il
formaggio quartirolo a pezzetti , alzate un pò la fiamma e rimestate per
far sciogliere il formaggio e la salsa Aji ( a piacere ) ., servite con
fettine di avocato ></span></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><span style="color: black;">>> look my photo chefAdrianoMennillo# r 2021 # <br /></span></i></span></div><span style="color: blue;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uc3O0lgmNrScHibvn5L4aCLPd5dVqA0VEEpu1wruks4SzktaQQN9eKjCg9r81do4t50Xlr-fDmLLmTjEVXopy7NMx7dci1M0-0XQKtTRxblF7oU_sVOcRZ3N0or4dlnDtNav3xpKierz/s1201/GQWSE9004%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="1201" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uc3O0lgmNrScHibvn5L4aCLPd5dVqA0VEEpu1wruks4SzktaQQN9eKjCg9r81do4t50Xlr-fDmLLmTjEVXopy7NMx7dci1M0-0XQKtTRxblF7oU_sVOcRZ3N0or4dlnDtNav3xpKierz/w400-h356/GQWSE9004%255B1%255D.JPG" width="400" /></a></div></i></span><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"><p style="box-sizing: border-box; display: block; margin: 0px auto 30px;">2) Locro
de pata_ingredienti e dosi - 2 libras de papa - 1/2 libra de queso
-1 taza de leche -1/4 taza de aceite -1 cucharadita de achiote en pasta
-3 ramas de cebolla blanca picada -2 dientes de ajo picado - sal y
pimienta . FATE COSI >> <span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Primero deberá elaborar un refrito en aceite, con la cebolla, ajo y achiote en pasta.</span><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pelar las papas, cortarlas en cubos medianos y agregar a la preparación anterior.</span><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Agregar agua y dejar cocer hasta que las papas estén ligeramente desechas.</span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: black; font-family: Ubuntu, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Al final sazonar con sal, pimienta, agregar queso picado y leche.</span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: black; font-family: Ubuntu, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Se puede añadir al final más papas picadas en cubos, choclo desgranado, aguacate y cilantro picado.</span></p><p style="box-sizing: border-box; display: block; margin: 0px auto 30px;"><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">*************** </span><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face=""Google Sans", arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f8f9fa; color: #202124; display: inline; float: none; font-size: 28px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: pre-wrap; widows: 2; word-spacing: 0px;">consil du chefAdrianoMennillo ,_ en la cocina, el akiote se puede usar como especia, de hecho da sabor a muchos platillos mexicanos mientras que, en la cocina de Yucatán y Oaxaca, la pasta de achiote con un sabor ligeramente amargo, que recuerda a la tierra, obtenida de la mezcla de sus semillas rojas mezcladas con otras especias molidas para formar una pasta.</span></span></p></span><p> </p><p> ****************<br /></p><br /><p> <br /></p><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><br /><p></p><p> <span style="color: blue;"><i><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"></span></i></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #777777; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none medium; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"> </span></i></span></p><p></p><p><br /></p><p> <span face="Nunito, sans-serif" style="color: blue; font-size: 1.08em;">Lasagne al forno _Ingredienti e dosi:</span><span face="Nunito, sans-serif" style="background-color: white; color: #333333; font-size: 1.08em;">300
gr di sfoglie sottili di pasta all’uovo -700 gr di carne macinata di
manzo -300 gr di carne macinata di maiale -800 gr di polpa pronta di
pomodoro -80 gr di odori tritati (carota, sedano, cipolla) -80 gr di
burro -80 gr di farina -1 litro di latte -80 gr di parmigiano reggiano
grattugiato -vino rosso -noce moscata -rosmarino -basilico( or
prezzemolo) -olio extravergine d’oliva -sale e pepe .METHOD- Stufate a
fuoco dolce gli odori in poco olio, bagnandoli con acqua fino a che non
diventano tenerissimi.Unite la carne macinata e cuocete a fuoco medio
mescolando spesso, aggiungete un cucchiaio di prezzemolo( or BASILICO) e
uno di aghi di rosmarino, entrambi tritati. Salate ancora un poco e
pepate.Quando la carne risulta asciutta, bagnatela con mezzo bicchiere
di vino rosso corposo e fatelo evaporare.Aggiungete la polpa di pomodoro
frullata, mescolate e proseguite la cottura a fuoco dolce per almeno 1
ora, finché il sugo non risulterà ben corposo. Regolate eventualmente di
sapore con sale e pepe e mescolate ogni tanto.Nel frattempo fate
fondere il burro in una casseruola, unite la farina e versate su tutto
il latte freddo, lavorando con una frusta.Lasciate cuocere sempre
mescolando fino ad ottenere una besciamella liscia e abbastanza fluida.
Salate e date carattere con una generosa macinata di noce
moscata.Imburrate una pirofila da 20 x 30 centimetri, versateci un
leggero strato di ragù, uno di besciamella e una spolverata di
parmigiano grattugiato.Coprite con le sfoglie di pasta e proseguite con
altri strati fino ad esaurimento degli ingredienti (dovreste ottenere 5
strati).Infornate a 180 °C per circa 30 minuti, o finché la superficie
non risulti croccante e dorata.Lasciate riposare la lasagna a
temperatura ambiente per 10 minuti prima di servire.</span></p>
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<span style="color: blue;">Lasagne al forno :</span><span data-amount="1" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">1</span><span> </span>pound box of dry lasagna noodles (you will need<span> </span><span data-amount="16" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">16</span><span> </span>noodles. A<span> </span><span data-amount="1" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">one</span><span> </span>pound box contains<span> </span><span data-amount="20" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">20</span><span> </span>noodles so you will have<span> </span><span data-amount="4" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">four</span><span> </span>extra. Usually a few get broken so this usually works out).<span style="color: blue;">for meat sauce> </span><span data-amount="2" data-unit="tablespoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">2 tablespoon</span>s extra virgin olive oil<span data-amount="1" data-unit="cup" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1 cup</span><span> </span>chopped onions<span data-amount="1" data-unit="tablespoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1 tablespoon</span><span> </span>chopped garlic<span data-amount="1" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1</span><span> </span>pound ground beef<span data-amount="1" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1</span><span> </span>pound ground Italian sausage meat (hot or sweet your choice)<span data-amount="1" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1</span><span> </span>28 ounce canned crushed tomatoes -<span data-amount="2" data-unit="tablespoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">2 tablespoon</span>s tomato paste<span data-amount="1" data-unit="teaspoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1 teaspoon</span><span> </span>salt<span data-amount="0.25" data-unit="teaspoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -¼ teaspoon</span><span> </span>freshly ground black pepper<span data-amount="1" data-unit="teaspoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1 teaspoon</span><span> </span>dry oregano<span data-amount="2" data-unit="tablespoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -2 tablespoon</span>s dry basil or<span> </span><span data-amount="3" data-unit="tablespoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">3 tablespoon</span>s chopped fresh basil -Pinch red pepper flakes<span data-amount="2" data-unit="teaspoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -2 teaspoon</span>s chopped fresh mint .<span style="color: blue;">for the cheese mixture_</span><span data-amount="2" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">2</span><span> </span>pounds whole milk ricotta cheese<span data-amount="1" data-unit="cup" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1 cup</span><span> </span>shredded mozzarella<span data-amount="2" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -2</span><span> </span>eggs beaten<span data-amount="1" data-unit="cup" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1 cup</span><span> </span>grated Parmesan cheese<span data-amount="1" data-unit="teaspoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -1 teaspoon</span><span> </span>salt<span data-amount="0.25" data-unit="teaspoon" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -¼ teaspoon</span><span> </span>freshly ground black pepper<span data-amount="0.5" data-unit="cup" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -½ cup</span><span> </span>chopped fresh Italian flat leaf parsley .<span style="color: blue;">Ingredienti other -</span><span data-amount="2.5" data-unit="cup" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> 2 ½ cup</span>s tomato sauce <span></span><span data-amount="8" data-unit="ounce" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> - 8 ounce</span>s fresh mozzarella sliced into<span> </span><span data-amount="12" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;">12</span><span> </span>slices<span data-amount="3" data-unit="cup" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -3 cup</span>s shredded mozzarella<span data-amount="0.5" data-unit="cup" style="-webkit-font-smoothing: antialiased; border: 0px none; box-sizing: inherit; font: inherit; margin: 0px; outline: currentcolor none medium; padding: 0px; vertical-align: baseline;"> -½ cup</span><span> </span>grated
parmesan cheese .FATE COSI ( method)Cook lasagna noodles according to
box directions but keep them slightly undercooked (cook approximately
7-8 minutes). They should still have a good bite to them. Rinse and
cool. Keep moist while you prepare the rest of the dish.In a large
skillet, heat the olive oil and cook the onions for about two minutes
over medium high heat. Add the garlic and cook one more minute. Add the
meat, stir and cook until there is no pink. Depending on the fat content
of the meat you are using, you may need to drian off some liquid. There
should only be a few tablespoons of liquid after cooking the meat. Add
crushed tomatoes, tomato paste, 1 teaspoon salt, ¼ teaspoon pepper,
oregano, basil, red pepper flakes and mint. Reduce to medium and simmer
ten minutes, stirring occasionally. Set aside.In a medium bowl, mix
ricotta, 1 cup shredded mozzarella, beaten eggs, 1 cup Parmesan cheese, 1
teaspoon salt, ¼ teaspoon pepper and the chopped parsley. Mix to
combine and set aside.Preheat oven to 375 degrees and put oven rack in
center of oven.In a 9X13X3 glass baking dish, ladle in one cup of tomato
sauce into the bottom and lay four lasagna noodles overlapping
slightly. Add one third of these cheese mixture, one third of the meat
mixture and half of the sliced fresh mozzarella. Repeat with four more
noodles, one third of cheese mixture, one third of meat mixture and the
other half of sliced fresh mozzarella. Cover with four more noodles and
top with remaining cheese mixture, remaining meat mixture and 1 ½ cups
shredded mozzarella cheese. Finish with four more noodles, 1 ½ cups
tomato sauce, 1 ½ cups shredded mozzarella and ½ cup grated Parmesan
cheese.Lay a piece of parchment paper over top and then cover tightly
with foil. Cover a sheet pan with foil and place a rack in foiled pan.
Now place the covered lasagna on the rack and place in the oven. The
rack is to circulate heat and the lower pan will catch and drips.Bake
for one hour covered. Remove foil and parchment and cook uncovered for
30 more minutes. Let rest 15/30 minutes before cutting.</div>
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<br /></div><h1><span style="color: blue;"><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"> </span></div></span><span style="color: blue;"><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">*<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><h1 class="bloc_title"> <br />
</h1>
<span style="font-size: 12px;"><span style="font-family: Comic Sans MS, cursive;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"><img alt="Recettes et spécialités Aquitaine - Pyrénées Atlantiques" class="article_image_left tagImageSkyrock skyrockData_1_MediaNumber" height="232" src="https://i.skyrock.net/5172/74615172/pics/3034813127_1_3_IJJKkjhs.jpg" width="320" />Poule au pot Henri IV</span></span></span></span><span style="font-family: Comic Sans MS, cursive;">-</span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b><span style="text-decoration: underline;">Ingrédients pour 4 personnes</span></b> :</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 200 gr de viande hachée,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 3 jaunes d'œufs, 150 gr de foies de volaille hachés,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 1 bouquet garni, 2 clous de girofle,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 1 poularde de 1 kg,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 1 pied de porc, 2 os à moelle,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 1 feuille de laurier,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 1 botte de poireaux,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 3 grosses carottes, 6 navets,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 150 gr de céleri rave,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> 5 échalotes,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">- 1/2 chou-fleur, 1/2 chou blanc,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">- 4 pommes de terre,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> Fines herbes, 1 pointe de thym,</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">- sel, poivre.</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">-FATE COSI - Mélanger la <b>viande hachée</b> et les <b>foies de volaille</b> aux <b>jaunes d'œufs</b>, parfumer de thym, saler et poivrer. Former une boule en malaxant bien. </span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> Garnir de cette farce le ventre de la <b>poularde</b> et refermer soigneusement.</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> Poser la poularde, le <b>pied de porc</b> et les os dans un faitout et couvrir d'eau. Porter à ébullition et écumer de temps en temps. Ajouter alors le <b>bouquet garni</b>, la feuille de laurier et les clous de girofle. Saler et poivrer. Laisser cuire 1 h 30 en écumant toujours.</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> Pendant ce temps, nettoyer tous les <b>légumes</b>,
les laver et les détailler grossièrement. Les mettre à leur tour dans
le faitout et porter à ébullition doucement. Laisser mijoter 30
minutes. </span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">-
Retirer la viande et les légumes. Couper la poularde en tranches ainsi
que sa farce. Passer le bouillon à l'étamine et le verser avec les fines
herbes sur les légumes. Présenter à part la volaille et sa farce le
tout brûlant.</span></span><br /><span style="font-size: 12px;"><span style="font-family: Comic Sans MS, cursive;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"><br /></span></span></span></span><i>*********</i> <br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"></span></div></span><span style="color: blue;"><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: black;">****</span><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #666666; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 5px 0px 30px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <br /></p><h2 style="text-align: left;">
<span style="color: #274e13;"><i>Timballo di ziti ( maccheroni or pasta a piacere )-ingredienti e dosi per 4 persone_</i></span>400
gr di passata di pomodoro ,320 gr di maccheroni ,200 gr di polpettine
di carne trita ,100 gr di salsiccia ,40 gr di parmigiano reggiano
grattugiato ,30 gr di piselli,1/2 mozzarella,1/2 cipolla ,1 spicchio di
aglio , poco pangrattato ,olio extravergine di oliva,sale q.b. ,burro.<span style="color: #274e13;"><i>METHOD-</i></span><b style="box-sizing: border-box; font-weight: 500;">Iniziate preparando il ragù</b>: in una casseruola dal fondo spesso scaldate un filo di olio e insaporitevi l’<a href="https://www.nonsprecare.it/come-coltivare-aglio-vaso-casa-balcone" style="background-color: transparent; box-sizing: border-box; color: #64903e; outline: currentcolor none medium; text-decoration: none; transition: all 0.4s ease 0s;"><span style="box-sizing: border-box;"><span style="color: black;"><i>aglio</i></span></span></a> e la cipolla finemente tritati insieme.<b style="box-sizing: border-box; font-weight: 500;">Quando il composto avrà assunto un colore leggermente dorato</b> aggiungete
le polpettine di carne, la salsiccia spellata e ridotta a pezzetti e,
infine, i piselli, scolati dal liquido di conservazione e sciacquati.
Salate e mescolate, poi cuocete per alcuni minuti, fino a che la carne
inizia a cambiare colore.<b style="box-sizing: border-box; font-weight: 500;">, aggiunete la passata di pomodoro <a href="https://www.nonsprecare.it/ricetta-passata-di-pomodoro" style="background-color: transparent; box-sizing: border-box; color: #64903e; outline-offset: -2px; outline: currentcolor none medium; text-decoration: none; transition: all 0.4s ease 0s;"></a></b>.
Coprite la casseruola e fate cuocere per un’ora a fuoco moderato.
Intanto tagliate la mozzarella fiordilatte a dadini. Lessate in
abbondante acqua salata i maccheroni, scolateli al dente, conditeli con
il ragù e lasciateli raffreddare completamente, quindi aggiungete la
mozzarella fiordilatte e il parmigiano grattugiato.<b style="box-sizing: border-box; font-weight: 500;">Imburrate uno stampo</b> dai bordi alti e spolverizzatelo con <b>pangrattato</b><a href="https://www.nonsprecare.it/ricetta-pasta-acciughe-pangrattato" style="background-color: transparent; box-sizing: border-box; color: #64903e; outline: currentcolor none medium; text-decoration: none; transition: all 0.4s ease 0s;"><b style="box-sizing: border-box; font-weight: 500;"></b></a>
su tutte le pareti. Versate nello stampo i maccheroni conditi,
livellate la superficie e cospargetela con altro pangrattato e
fiocchetti di burro.<b style="box-sizing: border-box; font-weight: 500;">Cuocete nel forno già caldo a 180°</b><b style="box-sizing: border-box; font-weight: 500;"> per circa 40 minuti</b>.
Quando la superficie del timballo sarà dorata, toglietelo dal forno e
lasciatelo riposare.,una volta intiepidito, sformatelo e servitelo.</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIL5yy1x-WLtoThFu0C9rZYxHDEhrz_1n9roZL6M7c09G5hmzNDXWNEIEBobwoye3KwGxteCZbweSI5OVtzPrOHNvUh9xfQVfWL7yReieoPhladj7wjFOimgvehN8C5J6DtG0Bq3Hkk2W/s1600/IMG_6034%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIL5yy1x-WLtoThFu0C9rZYxHDEhrz_1n9roZL6M7c09G5hmzNDXWNEIEBobwoye3KwGxteCZbweSI5OVtzPrOHNvUh9xfQVfWL7yReieoPhladj7wjFOimgvehN8C5J6DtG0Bq3Hkk2W/s400/IMG_6034%255B1%255D.JPG" width="400" /></a></div>
<span style="color: black;"><i>***</i></span><br /></div></span></h1><br /><p></p><p><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></p><p> </p><p> *************<br /></p><div style="margin: 0px; padding: 0px; text-align: center;">Coq au
vin_ingredienti e dosi per 4 persone ( Pollo alla francese )- 1½ kg di
pollo a pezzi-100 gr di pancetta a cubetti-12 cipolline -120 gr
di funghi champignons-½ bottiglia di vino rosso-1 dl di Cognac-2½ di di
brodo di pollo-1 scalogno-2 foglie di alloro-1 rametto di
rosmarino-1 rametto di timo-un po' di farina-1 cucchiaino di
paprika-1 cucchiaio di burro-olio d'oliva-sale, pepe .METHOD-Insaporisci
il pollo con sale, pepe e paprika. Poi infarinalo.Prendi una cocotte
bella capiente e fai sciogliere un cucchiaio abbondante di burro con un
filo di olio. Quando il burro inizierà a sfrigolare, aggiungi i pezzi di
carne e rosolali bene su entrambi i lati.Se la carne non dovesse starci
tutta in una volta, ripeti l'operazione.Quando la carne sarà ben
rosolata, abbassa il fuoco, sfuma con il Cognac e flamba l'alcol (usando
un accendino o un fiammifero lungo per evitare di
bruciarsi).ATTENZIONE: mai fare questa operazione sotto la cappa accesa
(la fiamma salirebbe). Una volta che la fiamma si sarà esaurita, togli
la carne e tienila da parte.Nella stessa cocotte aggiungi la pancetta a
cubetti, lo scalogno tritato finemente e gli champignons
(precedentemente puliti con un panno umido e tagliati a fettine). Rosola
gli ingredienti e poi riunisci la carne. Copri il tutto con il vino
rosso e il brodo. Aggiungi gli aromi e le cipolline.Alza il fuoco fino a
quando si arriverà al bollore e poi riabbassa la temperatura, copri e
cuoci lasciando sobbollire il tutto per circa un'ora.A fine cottura
preleva gli aromi e se la salsa dovesse risultare troppo liquida, sarà
possibile addensarla con un cucchiaino di Maizena disciolta in un poco
di liquido.Servi il coq au vin con polenta o purea di patate.</div>******Consil du chefAdrianoMennillo_ in questa ricetta ho aggiunto anche la salsa di pomodoro ; ma è a piacere !!!!!!!<br /><p> </p><p> </p><p> </p><p><br /></p><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> ***************<br /> </p><p> </p><div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody"></div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> Tiramisù_ingredienti e dosi -6 uova-1 cucchiaio di zucchero colmo per ogni uovo-500 gr di mascarpone-caffè-Savoiardi -cacao amaro .Method>Metti a bollire la moka del caffè. Finché aspetti, prendi le uova, separa i tuorli dagli albumi e mettili in due ciotole separate (albumi di qua e tuorli di là).Per ogni tuorlo aggiungi un cucchiaio di zucchero colmo (non serve misurare con la bilancia, la cucina è un'arte che deve nascere e morire nella pancia!)Frulla (aiutati con il frullino elettrico,finché la crema non sarà giallo chiaro.Sbatti anche gli albumi (ne bastano 4 or 5). A questo punto aggiungi alla cremina gialla il mascarpone. Frulla bene: la cremina diventerà più bianchiccia.Ora puoi aggiungere gli albumi e iniziare a mescolare... mi raccomando, con un movimento circolare dal basso verso l'alto non da destra verso sinistra, o peggio ancora da sinistra verso destra. La crema deve respisrare e gli albumi montati a neve devono amalgamarsi con la crema con delicatezza. Altrimenti potrebbe rimanere tutto troppo liquido.Spero che nel frattempo tu abbia tolto il caffè dal fuoco, l'abbia versato in un piatto e zuccherato!Ora si inizia a comporre il dolce. Imbevi ogni biscotto savoiardo nel caffè, quindi mettilo nella pirofila... e così via con tutti gli altri savoiardi. L'inzuppatura è un'arte che si impara con la pratica, attenzione a non inzuppare troppo o troppo poco.Steso uno strato di savoiardi, versaci sopra la crema fino a ricoprirli tutti.Spolvera lo strato con del cacao amaro (non troppo), e via così fino ad arrivare all'orlo della pirofila. Sopra l'ultimo strato una spolverata cacao, in frigorifero per mezza giornata!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66SEsmjiO7zr0Q34h-cC5YWFSTSKDPDXhgwEIVttdbSGhbsXNSTbITNkCfp2G2hdS3P4fcQfpEUmf-R3aaGgoAKHvw4vYGI8iOju78BK0PVCIH_sPWqmpDc_6mjWDbysvF2uI_bPf4T_S4sP6yA2B0VFkCGnyHjxGdeurBQFPQyiEJcFWqhTQVAKjpA/s1437/SFMX0547%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1437" data-original-width="955" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66SEsmjiO7zr0Q34h-cC5YWFSTSKDPDXhgwEIVttdbSGhbsXNSTbITNkCfp2G2hdS3P4fcQfpEUmf-R3aaGgoAKHvw4vYGI8iOju78BK0PVCIH_sPWqmpDc_6mjWDbysvF2uI_bPf4T_S4sP6yA2B0VFkCGnyHjxGdeurBQFPQyiEJcFWqhTQVAKjpA/s320/SFMX0547%5B1%5D.JPG" width="213" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIY6GcoU09eAZ2hQCEzAQWjI_utX4IzSsCd0GmlodHSPnsHSwgCx2g69E0eB2knVeERo6Uov4fpX77ZRXsQNhWPfzYcesquLUNdQ_qbC8461Jqzs1MNWpS_GNKJdsLaqnHMDzA8xzl7gUhBbVwSAcJxXpCd_WOM2VAjkOqWc8oZpjNBx79KqYZh5Acw/s1517/DUMU7881%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1517" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIY6GcoU09eAZ2hQCEzAQWjI_utX4IzSsCd0GmlodHSPnsHSwgCx2g69E0eB2knVeERo6Uov4fpX77ZRXsQNhWPfzYcesquLUNdQ_qbC8461Jqzs1MNWpS_GNKJdsLaqnHMDzA8xzl7gUhBbVwSAcJxXpCd_WOM2VAjkOqWc8oZpjNBx79KqYZh5Acw/w200-h143/DUMU7881%5B1%5D.JPG" width="200" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVHIsOTKroSDIa6GqlPwxWcV9VPi0-p91Fqn0iq9IKbBvDKygmFDAQSoaeKH_koKkQhEIYfitFdFERcgkNd95497AGpF_fmHhT0u42D_0VQlW198QW6AAAFdzqOpzn2keKKLoFLH4YFyBPaffrG7JK2kENwvL0GeC5fW226M2dE5f8UzNW07xuPQt0g/s1532/IMG_E5457%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="724" data-original-width="1532" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVHIsOTKroSDIa6GqlPwxWcV9VPi0-p91Fqn0iq9IKbBvDKygmFDAQSoaeKH_koKkQhEIYfitFdFERcgkNd95497AGpF_fmHhT0u42D_0VQlW198QW6AAAFdzqOpzn2keKKLoFLH4YFyBPaffrG7JK2kENwvL0GeC5fW226M2dE5f8UzNW07xuPQt0g/s320/IMG_E5457%5B1%5D.JPG" width="320" /></a></div><br /> Tiramisu_ingrédients et doses -6 œufs-1 cuillère à soupe bombée de sucre pour chaque œuf-500 gr de mascarpone-cafè-Savoiardi-biscuits-cacao amer.Méthode>Faire le café moka. En attendant, prenez les œufs, séparez les jaunes des blancs et placez-les dans deux bols séparés (les blancs d'un côté et les jaunes de l'autre). Pour chaque jaune, ajoutez une cuillère à soupe bombée de sucre (inutile de mesurer avec une balance, la cuisine est un art qui doit naître et mourir dans le ventre !) Ajoutez maintenant le mascarpone à la crème jaune. Vous pouvez maintenant ajouter les blancs d'œufs et commencer à mélanger... n'oubliez pas, dans un mouvement circulaire de bas en haut, et non de droite à gauche, ou pire encore de gauche à droite. La crème doit respirer et les blancs d'œufs battus en neige doivent se mélanger doucement à la crème. Sinon, tout risque de rester trop liquide.Avec un peu de chance, vous avez entre-temps retiré le café du feu, l'avez versé dans un plat et l'avez sucré ! Maintenant, vous commencez à composer le gâteau. Trempez chaque biscuit doigts de dame dans le café, puis placez-le dans le plat. et ainsi de suite avec tous les autres doigts de dame. Le trempage est un art qui s'apprend avec la pratique, veillez donc à ne pas trop ou trop peu tremper.Une fois la couche de doigts de dame disposée, versez la crème dessus jusqu'à ce qu'elle les recouvre tous.Saupoudrez la couche de cacao en poudre (pas trop), et ainsi de suite jusqu'au bord du plat. Sur la dernière couche, saupoudrer de cacao, réfrigérer pendant une demi-journée !</div><div class="text-image-container" itemprop="articleBody"><br /></div><div class="text-image-container" itemprop="articleBody"><br /></div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"> </div>
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</div> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"></div><div class="text-image-container" itemprop="articleBody"><br /> ***********</div><div class="text-image-container" itemprop="articleBody"> <span style="box-sizing: border-box; font-family: "book antiqua" , "palatino" , serif; font-size: 14pt;">Pastiera Napoletana chefadrianomennillo_ingredienti per 10/12 persone .</span> Pasta frolla<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -500</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">farina</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">00</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,200</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span>r <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">zucchero</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,125</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">burro</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,75</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sugna</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">o in alternativa 200 gr di burro se non si usa la sugna</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,5</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">uova</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">4 tuorli + 1 intero</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">poco</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sale</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiaio</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">succo di limone</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">limone</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">scorza grattugiata non trattata</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">arancia</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">scorza grattugiata non trattata</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiaino</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">di estratto di vaniglia </span>_Crema di grano :<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">barattolo</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">grano cotto già cotto di 500 gr , </span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">latte intero 280 gr , 40 gr di burro ,</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiaio</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">zucchero</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> , 1 scorza d'arancia & scorza</span><span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;"> di limone non trattata.</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> > Ricotta . 800</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ricotta di pecora</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">, </span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">700</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">zucchero</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">,</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiai</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">liquore strega</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiai</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">limoncello</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">arancia</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">scorza grattugiata non trattata</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">limone</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">scorza grattugiata non trattata</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">fiale</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">acqua di fiori d'arancio</span> <span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> ,2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">fiale</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">millefiori ,</span> <span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiaino</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">estratto di vaniglia</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;"> , punta di un cucchiaino</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cannella</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">in polvere , </span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">7 uova intere + 3 tuorli ,</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 120</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">frutta candita mista</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">cedro, arancia, cocozzata ( zucca candita ).<b>Preparation.(method)</b></span>Iniziate
con la pasta frolla .Versate la farina su una spianatoia insieme allo
zucchero, mescolate bene e aggiungete il burro e la sugna freddi e
ridotti a tocchetti.Lavorate il composto sfregandolo tra le dita (
facendo il gesto di quando si contano i soldi ) per fare in modo che i
grassi vengano assorbiti dalla farina, fino a lo vedrete diventare come
la sabbia ( procedimento che prende il nome di sabbiatura ).Create un
buco al centro del composto e aggiungete le uova, i semi di vaniglia, il
succo di limone in cui avrete sciolto il sale, la scorza di limone e
arancia grattugiata.Lavorate velocemente il tutto fino a che non vedrete
formarsi l’impasto. Compattate velocemente e mettete in frigo a
riposare per almeno 1 ora ( potete anche farla il giorno prima e tenerla
in frigo ).Mettete il grano in un pentolino insieme al latte, la scorza
di limone, la <span style="box-sizing: border-box; font-family: inherit;">scorza d’arancia, il burro e il cucchiaio di zucchero. </span>Cuocete
portando al bollore e mescolando spesso fino a che si forma una crema
densa. Togliete dal fuoco, eliminate le scorze degli agrumi e fate
raffreddare.Passate la ricotta al setaccio e unitela allo zucchero
mescolando per amalgamare il tutto e renderlo una crema, ( operazione
da <span style="box-sizing: border-box; font-family: inherit;">fare a mano per non rendere il tutto troppo liquido, pena l’affondamento </span><span style="box-sizing: border-box; font-family: inherit;">delle strisce di frolla nell’impasto ).</span>Mescolate
la crema di ricotta ottenuta al grano e unite tutti gli aromi, i
liquori, le scorze degli agrumi e i cubetti di frutta candita.Unite le
uova leggermente battute a parte e fatele incorporare al composto.
Riponete la crema in frigo mentre preparate lo stampo con la frolla.
Assemblaggio della Pastiera :<span style="box-sizing: border-box; font-family: inherit;">Stendete 3/4 della frolla con l’aiuto della carta forno a 1/2 cm di </span><span style="box-sizing: border-box; font-family: inherit;">spessore e mettetela nello stampo.</span>Tagliate
l’eccesso di pasta dallo stampo e bucate il fondo con i rebbi di una
forchetta per evitare che la frolla si alzi cuocendo. Versate il ripieno
fino a due cm dal bordo perché gonfierà in cottura.Stendete la frolla
rimanente e ricavatene 7 strisce per formare le gelosie sulla pastiera.
Posizionatele ad incrocio sulla teglia, creando i caratteristici rombi,
sigillando bene l’attacco delle strisce di frolla sul bordo dello
stampo.<span style="box-sizing: border-box; font-family: inherit;">Infornate a 160º per 1 ora e mezza o anche più ( se ne fate una grande, </span><span style="box-sizing: border-box; font-family: inherit;">per due piccole calcolate un’ora ) e sfornate quando la pastiera avrà assunto un bel color </span><span style="box-sizing: border-box; font-family: inherit;">caramello. </span>Lasciate
raffreddare in forno con lo sportello socchiuso per circa un’ora,
durante la quale la pastiera sgonfierà e prenderà il suo aspetto
normale.Una volta fredda spolverate di zucchero a velo e aspettate
almeno due giorni per mangiarla, per far fondere tutti i sapori e
renderla umida.</div><div class="text-image-container" itemprop="articleBody"><div style="box-sizing: border-box; font-size: 1em; margin: 0px; padding: 0px;">
******CONSIL
du CHEADRIANOMENNILLO: a Napoli è usuale aggiungere alla pastiera
della crema pasticcera, senza essere accusati di eresia. Il risultato
sarà una pastiera più cremosa e delicata. Se si vuole provare questa
versione basta aggiungere 300 gr di crema pasticcera togliendo i 3
tuorli previsti nel ripieno.L'acqua di fiori d'arancio e il millefiori
sono già diluiti in acqua e nelle dosi indicate nella ricetta danno il
giusto profumo ( essenziali nella pastiera ) senza prevaricare. Se si
usano concentrati o oli essenziali calcolarne al massimo un
cucchiaino.La cottura a bassa temperatura serve sia ad asciugare la
pastiera sia ad evitare il sapore di uova che scaturisce dalla cottura a
temperature troppo alte degli impasti contenenti molte uova.Il riposo
in frigo della farcia per almeno 1 ora eviterà che si possa gonfiare
troppo in cottura rompendo le strisce di frolla.<br />
<br />
<br />
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Neapolitan pasta maker # by
chefAdrianoMennillo_ingredients for 10/12 people . Shortcrust pastry
-500 gr flour 00, 200 gr sugar, 125 gr butter, 75 gr lard or
alternatively 200 gr butter if you do not use lard, 5 eggs 4 yolks + 1
whole, 1 little salt, 1 tablespoon lemon juice, 1 lemon grated untreated
rind, 1 orange grated untreated rind, 1 teaspoon of vanilla extract.
Cream of wheat: 1 jar of cooked wheat already cooked 500 gr, whole milk
280 gr, 40 gr butter, 1 tablespoon sugar, 1 tablespoon untreated orange
& lemon peel. > Ricotta cheese . 800 gr sheep ricotta cheese, 700
gr sugar, 3/4 tablespoons witch liqueur, 1 tablespoons lemon, 1 orange
grated untreated peel, 1 lemon grated untreated peel, 3/4 vials orange
blossom water, 2 vials millefiori, 1 teaspoon vanilla extract, tip of a
teaspoon cinnamon powder, 7 whole eggs + 3 yolks, 120 gr candied fruit
mixed citron, orange, cocozzata (candied pumpkin). FATE COSI (Method) .Start with the shortcrust pastry. Pour the flour on a
pastry board together with the sugar, mix well and add the butter and
lard cold and cut into small pieces. Work the mixture by rubbing it
between your fingers (making the gesture of when you count the money) to
make sure that the fat is absorbed by the flour, until you see it
become like sand (the process is called sandblasting) Create a hole in
the center of the mixture and add the eggs, vanilla seeds, lemon juice
in which you have dissolved the salt, lemon peel and grated orange. Work
quickly until you see the dough forms. Compact quickly and put it in
the fridge to rest for at least 1 hour (you can also make it the day
before and keep it in the fridge) Put the wheat in a small pot together
with the milk, the lemon peel, the orange peel, the butter and the
spoonful of sugar. Cook bringing to the boil and stirring often until a
thick cream forms. Remove from the heat, remove the peel of citrus
fruits and let cool. pass the ricotta cheese through a sieve and add it
to the sugar, stirring to mix everything and make it a cream, (operation
to be done by hand so as not to make it too liquid, otherwise the
strips of shortcrust pastry will sink into the mixture). mix the cream
of ricotta obtained with wheat and add all the flavors, liqueurs, citrus
peel and candied fruit cubes. add the eggs slightly beaten apart and
incorporate them into the mixture. Place the cream in the fridge while
you prepare the mould with the shortcrust pastry. Assembling the pastry
tin: spread 3/4 of the shortcrust pastry with the help of baking paper
at 1/2 cm thickness and put it in the mould. Cut the excess dough from
the mould and pierce the bottom with the tines of a fork to prevent the
shortcrust pastry from rising while cooking. Pour the filling up to two
cm from the edge because it will swell during cooking. roll out the
remaining shortbread and make 7 strips to form the jealousies on the
pastry board. Place them crosswise on the baking pan, creating the
characteristic rhombuses, sealing well the attachment of the strips of
shortcrust pastry on the edge of the mold. bake at 160º for 1 hour and a
half or more (if you make a large one, for two small ones calculate one
hour) and bake when the pastry has taken on a nice caramel color. Leave
to cool in the oven with the door ajar for about an hour, during which
the pastry will deflate and take its normal appearance. Once cold,
sprinkle with powdered sugar and wait at least two days to eat it, to
melt all the flavors and make it moist.<br />
<br />
******CONSIL du
CHEADRIANOMENNILLO: in Naples it is usual to add custard to the
pastiera, without being accused of heresy. The result will be a more
creamy and delicate pastiera. If you want to try this version just add
300 gr of custard by removing the 3 yolks provided in the filling.
orange blossom water and millefiori are already diluted in water and in
the doses indicated in the recipe give the right scent (essential in the
pastry) without prevaricating. If you use concentrates or essential
oils, calculate at most one teaspoon. cooking at low temperature serves
both to dry the pastry and to avoid the taste of eggs that comes from
cooking at too high temperatures of the dough containing many eggs. the
rest in the refrigerator of the filling for at least 1 hour will prevent
it from swelling too much during cooking by breaking the strips of
shortcrust pastry.<br /> <br /></div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody"> </div><div class="text-image-container" itemprop="articleBody">*******<br /><br />
</div><div style="margin: 0px; padding: 0px; text-align: center;"> <b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8oA2KIWuUShfqOZqUm4lp51j4ewvUH1EBFjGr8o9fRQN9dqVR8D5otSF3CVqjxw_1-gM3um1dVoXWnF8B8j3TEdJiQ4s0QZBd_KrpovDPp9egQ5wKcTg-Bo1R6BYpsH9dLTlhjStwwtA_PQ0XrpEPOUca3_WRSAqalUZnw4Y4CArrjie0EYXYdcqLQ/s2460/IMG_E2114.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="2460" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8oA2KIWuUShfqOZqUm4lp51j4ewvUH1EBFjGr8o9fRQN9dqVR8D5otSF3CVqjxw_1-gM3um1dVoXWnF8B8j3TEdJiQ4s0QZBd_KrpovDPp9egQ5wKcTg-Bo1R6BYpsH9dLTlhjStwwtA_PQ0XrpEPOUca3_WRSAqalUZnw4Y4CArrjie0EYXYdcqLQ/s320/IMG_E2114.JPG" width="320" /></a></div><br /><span style="color: black;">****</span></span></span></span></span></b></div><div class="text-image-container" itemprop="articleBody"><div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody"><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> </span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"><b>Filetto di bue alla Wellington _ ingredienti e dosi</b>
.. 1 filetto di manzo di 800 gr - 1/2 bicchiere di cognac ( o vino rosso
piemontese ) -150 /200 gr di funghi champignons ( una volta cotti , li
passate nel frullatore ) oppure 10 cucchiai di purè di champignon
freschi - poco burro - sale e pepe - 10/12 fette di prosciutto di Parma (
crudo ) - senape - poco olio d'oliva- 1/2 tuorli sbattuti , pellicola
trasparente _METHOD_ Pulite il filetto , salare e pepare da
ambo i lati e lasciatelo riposare per 10/12 minuti , poi in una padella
già calda , fate rosolare il filetto nel burro e poco olio d'oliva ,
giratelo e dopo bagnatelo con il cognac ( preferisco vino rosso ) , fate
evaporare e toglietelo dal fuoco , intanto avete già cotto i funghi a
parte e non tutti passati come una purea nel mixer ( molti miei colleghi
cuochi usano le castagne cotte ) a questo punto accendere il forno a
170°C , poi stendere le fette di prosciutto crudo , spalmate a piacere
la senape , poi cospargere con un cucchiaio la crema di funghi ( oggi
esiste già preparato ) e la metà dei funghi tritati ).A questo punto
stendere la pasta sfoglia e coprite il tutto il filetto , chiudere bene e
spennellate con i rossi d'uova ( nò freddi da frigo ) punzecchiate con
uno studdicadenti ( or forchetta ) vari lati , una volta che il forno è
caldo , mettetelo a cuocere in una padella per 20/24 minuti a seconda
come volete la carne se ben cotta or al sangue . <br /><b><i>*****
consil du chefAdrianomennillo : spesso e volentieri , dipendo dove vado a
cucinare , uso questi ingredienti ; per 8 persone : 1 kg di filetto ,
500 gr di funghi , 200 gr di prosciutto crudo , 2 rotoli di pasta
sfoglia già fatta , 1 tuorlo d'uovo , senape , olio extravergine di
oliva , sale : </i></b> il filetto può essere anche di maiale ,
quindi la cottura diminuisce , mi raccomando se usate il forno da casa
usate l'orologio ( vedi la mia foto ) temprato a parte , oppure
aumentate di 8 minuti il timer incorporato nel forno e la temperatura a
180°C , ah dimendicavo ... se avete una data da ricordare , un amore
... prima di mettere il filetto in forno , con un stuzzicadenti ( o
altro ) incidete sulla crosta , la vostra data da ricordare , nome ,
ecc.ecc una volta cotto il tutto , grande soddisfazione ..</span></span></span></span></span></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5Bm24gWnMPLzM415Z1YRi1-m3T5Nr_s3mmQcd8mOB3apdDusoeAm-PyoX3mbACtFdW8xhAoO2CmeNd2tHxTAdfsiSesX2xFutT8XmiE5yspawEM8lJTg3NBwUiN6aLpl5NkWOI0AEZQ40K6VY28eor4ROJl9jglLvFmerGq6O9LBm-rhRPPr3ZOU3Q/s1334/IMG_3873.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="889" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5Bm24gWnMPLzM415Z1YRi1-m3T5Nr_s3mmQcd8mOB3apdDusoeAm-PyoX3mbACtFdW8xhAoO2CmeNd2tHxTAdfsiSesX2xFutT8XmiE5yspawEM8lJTg3NBwUiN6aLpl5NkWOI0AEZQ40K6VY28eor4ROJl9jglLvFmerGq6O9LBm-rhRPPr3ZOU3Q/w266-h400/IMG_3873.JPG" width="266" /></a></div><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> </span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> ++++++++</span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;">Spaghetti con le sarde_ingredienti e dosi per 4 persone :</span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> </span></span></span></span></span></b>320 gr di bucatini -200 gr di finocchietto selvatico -4 filetti di alici sott’olio -2 cucchiai di uva “passolina”-2 cucchiai di pinoli tostati-100 gr di concentrato di pomodoro-1 cucchiaino di stimmi di zafferano-1 spicchio di aglio-80 gr di olio evo-pepe macinato-100 gr di muddica atturrata (pane grattugiato e tostato).METHOD.Pulite il finocchietto selvatico, eliminando la parte più dura dei gambi e lessatelo in acqua salata in ebollizione, scolatelo, tenendo da parte l’acqua di cottura e tritatelo finemente a coltello.Tagliate a pezzi uno spicchio di aglio, mondate e fatelo dorare in padella con l’olio evo, spegnete la fiamma e aggiungete i filetti di acciuga dissalati, lasciate che si sciolgano e aggiungete il finocchietto tritato, la “passolina” fatta prima rinvenire in acqua tiepida e poi strizzata, i pinoli e lo zafferano, sciolto in poca acqua calda.Mescolate, fate insaporire e, a questo punto, unite il concentrato di pomodoro, diluito in poca acqua di cottura del finocchietto, aggiungete una macinata di pepe fresco e fate restringere il sugo a fiamma bassa.Portate ad ebollizione l’acqua per la pasta, aggiungendovi l’acqua di cottura del finocchietto e lessate la pasta, intanto in una padella ben calda fate dorare il pangrattato, mescolando continuamente, scolate i bucatini al dente e fateli saltare in padella, servite immediatamente, spolverando con un’abbondante manciata di “muddica atturrata”.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_CXn_udTIlDLCKhu3-1KfyIYkg2DwRNQDI_EO9WUaqBKLYc_CrcnYoMev_SYOhxMzEixshUR-WrZ7-2piVezJo_YfwI1UpAWDzXeGJy-rDF4Yzy6_5uxHwKegpwEcm8jXLbRbml98eCAsLtU97QUGHvQGfBEzYj-D6ShivvePPaQk4lao3DppunZCg/s1636/AHOPE5380%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1636" data-original-width="1368" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_CXn_udTIlDLCKhu3-1KfyIYkg2DwRNQDI_EO9WUaqBKLYc_CrcnYoMev_SYOhxMzEixshUR-WrZ7-2piVezJo_YfwI1UpAWDzXeGJy-rDF4Yzy6_5uxHwKegpwEcm8jXLbRbml98eCAsLtU97QUGHvQGfBEzYj-D6ShivvePPaQk4lao3DppunZCg/s320/AHOPE5380%5B1%5D.JPG" width="268" /></a></div><br /><br /></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> </span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> </span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;">**<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/PIs9fTpwqNM" width="320" youtube-src-id="PIs9fTpwqNM"></iframe></div><br />*</span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> </span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;">Spaghetti allo scoglio ( Naples )_320 gr spaghetti -4 shrimps -4 scampi -.<br />2 calamari -200 gr clams -200 gr mussels -1 clove of garlic -1 glass of white wine -a few tablespoons of tomato sauce -minced parsley -extra virgin olive oil -a little salt -fresh chili pepper ( to taste ) - Method-- Once you have procured all the necessary ingredients, all that remains is to get to work to make our tasty spaghetti allo scoglio recipe. Start by cleaning the shrimp and prawns, removing the guts and keeping the heads. Brown the heads with a drizzle of oil in a pot, douse with half the white wine and cover with cold water; cook for about 1 hour. Strain and save the resulting broth with the crustaceans. Then chop the garlic, letting it brown with a little oil in the pot, where the mussels and clams will be added along with the other half of white wine. Retain the cooking liquid and quickly brown shrimp, prawns and squid, cleaned thoroughly to remove all residual sand, and previously cut into small pieces.<br />In the same pan as the crustaceans, prepare the sauce with the tomato sauce, to which all the previously cooked ingredients (shellfish and crustaceans) will later be mixed together with the cooking water from the mussels and clams. Cook the pasta, taking care to drain the spaghetti while still al dente. Next, add the pasta to the sauce and stir everything together for a few minutes, adding salt and chili pepper to suit your taste!<br />A sprinkle of chopped parsley and the spaghetti allo scoglio is ready to serve<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlq3vUfjPDCp6LqYIoJRJWxOMUPmY_3ZfMrNcxJ-66OOrKw70MXNJhlFKB5TEIzPuUDLN6dv8pwWfe1vRc52ue1eo4o-xeVve5x60jlKY-na3WDUsug-3B1HCKD8lqVoT7Lhh0XpPkEwj9W4fnLOmUu1xSIqNnmUiRoYvypvMckqqVMirhBBYOkdU3g/s1683/IMG_E7331%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1683" data-original-width="1343" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlq3vUfjPDCp6LqYIoJRJWxOMUPmY_3ZfMrNcxJ-66OOrKw70MXNJhlFKB5TEIzPuUDLN6dv8pwWfe1vRc52ue1eo4o-xeVve5x60jlKY-na3WDUsug-3B1HCKD8lqVoT7Lhh0XpPkEwj9W4fnLOmUu1xSIqNnmUiRoYvypvMckqqVMirhBBYOkdU3g/s320/IMG_E7331%5B1%5D.JPG" width="255" /></a></div><br />Spaghetti allo scoglio_320 gr de spaghetti -4 crevettes -4 scampi -<br />2 calmars -200 gr de palourdes -200 gr de moules -1 gousse d'ail -1 verre de vin blanc -quelques cuillères à soupe de sauce tomate - persil haché -huile d'olive extra vierge -un peu de sel -piment frais (selon le goût) -Méthode--Une fois que vous avez tous les ingrédients nécessaires, il ne vous reste plus qu'à vous mettre au travail pour réaliser notre savoureuse recette de spaghetti allo scoglio.Commencez par nettoyer les crevettes et les langoustines, en enlevant les viscères et en conservant les têtes. Faites revenir les têtes avec un peu d'huile dans une casserole, arrosez avec la moitié du vin blanc et couvrez d'eau froide ; laissez cuire pendant environ 1 heure. Hacher l'ail et le faire revenir avec un peu d'huile dans la poêle où l'on ajoutera les moules et les palourdes avec l'autre moitié du vin blanc.Conserver le liquide de cuisson et faire revenir rapidement les crevettes, les langoustines et les calmars, soigneusement nettoyés pour éliminer toute trace de sable, et préalablement coupés en petits morceaux.<br />Dans la même casserole que les crustacés, préparer la sauce avec la sauce tomate, à laquelle seront ajoutés ultérieurement tous les ingrédients précédemment cuits (mollusques et crustacés) ainsi que l'eau de cuisson des moules et des palourdes.Cuire les pâtes, en prenant soin d'égoutter les spaghettis encore al dente. Ajoutez ensuite les pâtes à la sauce et remuez le tout pendant quelques minutes, en ajoutant du sel et du piment selon votre goût !<br />Un peu de persil haché et les spaghetti allo scoglio sont prêts à être servis.</span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"><br /></span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"><br /></span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^<br /><br /></span></span></span></span></span></b><span face="Verdana, Geneva, sans-serif" style="background-color: #c67e3d; font-size: 13px; text-align: start;">Minestra marinata ( Napoli )_ingredienti e dosi :200 gr di broccoli di Natale-</span><span face="Verdana, Geneva, sans-serif" style="background-color: #c67e3d; font-size: 13px; text-align: start;">200 gr di broccoletti a foglia ("friarielli napoletani")</span><span face="Verdana, Geneva, sans-serif" style="background-color: #c67e3d; font-size: 13px; text-align: start;">200 gr scarola -</span><span face="Verdana, Geneva, sans-serif" style="background-color: #c67e3d; font-size: 13px; text-align: start;">200 gr di verza cappuccia -</span><span face="Verdana, Geneva, sans-serif" style="background-color: #c67e3d; font-size: 13px; text-align: start;">300/400 gr di muscolo di manzo - </span><span face="Verdana, Geneva, sans-serif" style="background-color: #c67e3d; font-size: 13px; text-align: start;">6 tracchiulelle (costine), -1 </span><span face="Verdana, Geneva, sans-serif" style="background-color: #c67e3d; font-size: 13px; text-align: start;">osso di prosciutto - 1</span><span face="Verdana, Geneva, sans-serif" style="background-color: #c67e3d; font-size: 13px; text-align: start;"> fetta di pancetta fresca - </span><span style="background-color: #c67e3d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; text-align: start;">4 salsicce (senza finocchietto!!, ma volendo si possono usare quelle piccanti ed eliminare il peproncino) -1 carota sedano e cipolla -peperoncino -scorza di parmigiano o grana -parmigiano grattugiato per servire .METHOD-</span><span style="font-family: Verdana, Geneva, sans-serif; font-size: 13px; text-align: justify;">Lavare bene le carni e farle bollire in un litro di acqua in pentola a pressione per 40 minuti (o in una casseruola per 45/65 minuti ) levare la carne e far raffreddare il brodo che si è formato e sgrassarlo (togliendo la patina di grasso che si crea quando il brodo è raffreddato. Tagliare la carne a pezzetti di 1 o 2 cm circa grossolanamente. Di solito questa operazione la faccio al sera prima. Così il brodo si raffredda per bene e tira fuori tutto il grasso. Il giorno dopo metto a riscaldare il brodo.</span><span style="font-family: Verdana, Geneva, sans-serif; font-size: 13px; text-align: justify;">In un'altra pentola a pressione (più grande) metto sedano carota e cipolla tagliato fine ad imbiondire con 2 cucchiai d'olio vi salto le verdure tutte mondate, lavate e tagliate a pezzi grossi e le salto qualche minuto. Le copro con il brodo riscaldato a bollore. Aggiungo la/le scorze di parmigiano (a cui ho grattato via la cera con un coltello seghettato), e una spruzzata di peperoncino. Cuocere tutto a fuoco moderato per 1/2 ora e controllare il sale. Servire con olio Extravergine novello a crudo e una spruzzata di parmigiano grattu g ( a piacere ).</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><div style="background-color: #c67e3d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; text-align: start;"><span style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvc2mVEqofRlGgbuYoDF6qXf-lQolpdSrOwTmFXTGnN288d82_Rth80iSWN78yQ2K6Bu44Jh4nzlRoQvOIIlPdPJi6ltmqq870DWLecscRSi2xsuSpjCuW4-stW_bkOaqjn6BHA40MgNfNhwd_p5JlcufpnL_eWdYMFoWb2rWTTpXPRW5fB8xYnWU7w/s1693/IMG_E7760%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1693" data-original-width="1573" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvc2mVEqofRlGgbuYoDF6qXf-lQolpdSrOwTmFXTGnN288d82_Rth80iSWN78yQ2K6Bu44Jh4nzlRoQvOIIlPdPJi6ltmqq870DWLecscRSi2xsuSpjCuW4-stW_bkOaqjn6BHA40MgNfNhwd_p5JlcufpnL_eWdYMFoWb2rWTTpXPRW5fB8xYnWU7w/w371-h400/IMG_E7760%5B1%5D.JPG" width="371" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />.</span></div></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"><br /></span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"><br /></span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;">* <br /></span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;">photo to AdrianoMennillo / Rosa in cucina to Ruvo di Puglia <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRbva_4GtHTmpjYJ4TCof8o5luZplHl5MgtkUwAZ-1guFdu103WVo-a6_UOoWFXwsBGKAX5Vc_EmceHjVaYpUFLLIoLeyYmVpIaAI48GzwsDVRWitqHwjzsrUz9VNUBuPFvybijfu0QoV_5wDt2jUJput4amW5VQIv7J6s_0tvMYCHZnOwOOJvR6ozQ/s3264/IMG_5959.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRbva_4GtHTmpjYJ4TCof8o5luZplHl5MgtkUwAZ-1guFdu103WVo-a6_UOoWFXwsBGKAX5Vc_EmceHjVaYpUFLLIoLeyYmVpIaAI48GzwsDVRWitqHwjzsrUz9VNUBuPFvybijfu0QoV_5wDt2jUJput4amW5VQIv7J6s_0tvMYCHZnOwOOJvR6ozQ/s320/IMG_5959.jpg" width="320" /></a></div><br /></span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> </span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> </span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"> </span></span></span></span></span></b><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g8kujZz1DyjJmWcGUb_v6RWa95DFTQZdF6XkbYsoJ_s3_bdc96B3n56DbGPzrZPUNEx51TOZfLudEJ9mWobx6a7PQT9sZ63QtHst20uz6jGtB1BmAbGyKjLeW20ZL4fl-gcAQG8dOiCEV-8O8a2EWuvsRc-QchFwlQGGjChxisnT3ogCWA1qLRKctA/s600/photo201415%20991.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g8kujZz1DyjJmWcGUb_v6RWa95DFTQZdF6XkbYsoJ_s3_bdc96B3n56DbGPzrZPUNEx51TOZfLudEJ9mWobx6a7PQT9sZ63QtHst20uz6jGtB1BmAbGyKjLeW20ZL4fl-gcAQG8dOiCEV-8O8a2EWuvsRc-QchFwlQGGjChxisnT3ogCWA1qLRKctA/s320/photo201415%20991.jpg" width="320" /></a>*</span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><br /></div><div style="margin: 0px; padding: 0px; text-align: center;"><br /></div></div></div></div></div><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p></div></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-72941950481797756702022-04-04T09:01:00.065+02:002024-02-08T12:09:54.914+01:00# Pasticcio di Maccheroni au Mennillo # Migliaccio dolce # Scamone al Barolo # Vino cotto # Braised beef cooked wine # Sartù di riso # cake Francipane # Sweet and sour liver # Moo shu Pork # Agnello alla siciliana # Polpi alla Luciana # Pasta e ceci # Casatiello Dolce # Paella de Marisco # Pumpkin lasagne with sansage # Cake Brisolona # Fumet # Spaghetti alla puttanesca # Sauce à l'arachide et èpinards # cake Saint Honorè # Spaghetti al ragù di polpo # Spaghetti cacio e pepe con fiori di zucca # Boulette de poisson # Aragosta Thermidor # Leite creme # cake Foresta nera # Impanadas # Paella de Mariscos # Torta salata asparagi # Parinuela # Cacciucco alla livornese # Vincisgrassi # Manzo alla Guinness # Pasticcio di maiale # Gazpacho vegan # Pumpkin a la Willage # Zuppa si S.Francesco # Borstch # Carpa della notte di Natale # Carpa alla birra # Tarta de Manzanas # Milligatawney # Homard à la saveur d'orange # Spaghetti alla chitarre # Carciofi alla toselli # New York Spaghetti # Spaghetti al gorgonzola e noci # Calamaro imbottito in umido # Boeuf de Chalosse # polpette fritte # Pappardelle al ragù di cinghiale # Spaghetti mare e monti # Paella Valencia di pesce # Chateaubriand alla Maitre d'Hotel # Chicharron de pulpo # Baccalà alla maremma # Trofie al pesto # Tagliatelle al pesto # Parmigiana di melanzane # Struffoli alla napoletana # Neapolitan easter grain pie # Orata al forno # Frittelle di mele # Gnocchi di patate # Bucatini con seppie affogate<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; 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<span style="color: red;"><span style="background-color: yellow;"> <b>Pasticcio di Maccheroni all'Adriano # ingredienti e dosi <i><span style="color: blue;">:</span></i></b></span></span><b><span style="color: blue;">Per la pasta frolla </span>:</b> 450 gr farina -200 gr burro -100 gr zucchero - 4 tuorli d'uovo ( nò freddi da frigo )-1 cucchiaio raso scorza di limone grattugiata - poco sale fino _<span style="color: blue;">Per il ragù_</span>150 gr polpa di vitello , 150 gr polpa di petto di pollo ,1/2 bicchiere vino bianco secco , 2/3 cucchiai marsala , 50 gr burro , poco olio d'oliva , 2 cipolla bianca , sale _<span style="color: purple;"> Per la besciamella :</span>1/2 l latte - 3 cucchiai farina -1 noce burro - grattugiata di noce moscata -sale .<b><span style="color: #274e13;">per il ripieno :</span></b>25/30 gr funghi secchi , 50 gr parmigiano grattugiato , 250 gr di sedanini rigati ( pasta ) , 50/60 gr di tartufo<b><span style="color: red;"> -Method_</span></b>Tritare cipolla, sedano e carota e farli
soffriggere in un tegame con il burro. Aggiungere le carni tritate e far soffrigere per 10/15 minuti , poi
bagnare con il vino e il marsala e far cuocere lentamente per 70/80 minuti , bagnando, se <span style="background-color: white;">necessario </span>con acqua o brodo vegetale ( not dado ).Lessare al dente la pasta in abbondante acqua salata.Scolarla
e condirla con il ragù, la besciamella e il parmigiano. Imburrare ed
infarinare una teglia e foderarla con più della metà della pasta frolla.Riempirla con il composto e ricoprirla con un disco di pasta , saldare
i bordi, spennellare con tuorlo d’uovo ( nò freddo da frigo ) , forare con una forchetta e
cuocere in forno già caldo a 180 °C per 30 minuti circa.<br />
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<span style="color: magenta;">*** conseil du chefAdrianoMennillo _ in questa ricetta ho usato le patate tagliate a filangèe sottilissime ( quindi le ho messe a crudo ) ; la pasta frolla con lo zucchero la trovate già pronta nei supermercati come la besciamella ( fatela un pò liquida , aggiungendo 1/2 bicchiere di latte ) , io ho usate la pasta frolla senza zucchero _se volete conservare la ricetta antica ferrarese , usate le creste e altri ritagli di pollo al posto di manzo e vitello come ho fatto io in questa ricetta _</span><br />
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*****<br /></div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTi3ZlilSYvCC_NeN7StN_REc-EgL7bwz9b_8uMuqjDrvJJezlEgFpT9pacrP_QyqcCm2lzGF6Zb7U3I3vsm1fflB8XDtEvHBrTN-oqFA7lo29SNWRUZlGDPKbL55NqdIHRqS3Dz9iSxBxMpay4tk1oo55nDtGYRRbXeaS6Di_pt6L2S34Yc7RZqF8g/s1218/QNKH1279%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1218" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTi3ZlilSYvCC_NeN7StN_REc-EgL7bwz9b_8uMuqjDrvJJezlEgFpT9pacrP_QyqcCm2lzGF6Zb7U3I3vsm1fflB8XDtEvHBrTN-oqFA7lo29SNWRUZlGDPKbL55NqdIHRqS3Dz9iSxBxMpay4tk1oo55nDtGYRRbXeaS6Di_pt6L2S34Yc7RZqF8g/s320/QNKH1279%5B1%5D.JPG" width="320" /></a></div><br /><div style="text-align: justify;"><div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody"><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-family: cursive;"><i><br /></i></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-family: cursive;"><i>*****</i></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-family: cursive;"><i><br /></i></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-family: cursive;"><i>*****</i></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-family: cursive;"><i><br /></i></span></div></div></div><br /> photo canon 400D , to AdrianoMennillo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhwkI8D9kP_zde-BRDc9UrTTIZUA19_8S3YfMFkDK4uXCdf_xp1AyXYPDvoGPzNDiYoJS23BeGCr6IWD7IpdB9Ans17nKG6PV1KTC2TywGSDYD5RWzLEzC9uE7UvghSnK7fKs5uiGaP7hqMTBjFRIevMZ18j4QjsWb_dhLf6LoPzKbQtccM_wrUcrFQ/s3264/115.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2156" data-original-width="3264" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhwkI8D9kP_zde-BRDc9UrTTIZUA19_8S3YfMFkDK4uXCdf_xp1AyXYPDvoGPzNDiYoJS23BeGCr6IWD7IpdB9Ans17nKG6PV1KTC2TywGSDYD5RWzLEzC9uE7UvghSnK7fKs5uiGaP7hqMTBjFRIevMZ18j4QjsWb_dhLf6LoPzKbQtccM_wrUcrFQ/w400-h264/115.JPG" width="400" /></a></div>*my ROSA, photo 1982 a Stresa ( Novara ) canon ftb , to AdrianoMennillo*<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJFpgtecYVfVd6N8bJu7PHOhq0HIP6hdPeJccvx0xAV2He3gPHPtLk50wb3CHHznV4xu3eoJRqC43O0h4--SpkBxQw01AVwEzWOBchd4nn80q2NE_K720Nhzpgosl7OA602Yh7H9837h5lD46im_L8yqO-xltWiywAOzR86Bk-UuwR_KnZIaKn2-KoA/s600/rosa1981.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="600" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJFpgtecYVfVd6N8bJu7PHOhq0HIP6hdPeJccvx0xAV2He3gPHPtLk50wb3CHHznV4xu3eoJRqC43O0h4--SpkBxQw01AVwEzWOBchd4nn80q2NE_K720Nhzpgosl7OA602Yh7H9837h5lD46im_L8yqO-xltWiywAOzR86Bk-UuwR_KnZIaKn2-KoA/s320/rosa1981.jpg" width="320" /></a></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;"></p><div class="tbm-code tbm-code-container article-bottom" style="background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; margin: 0px; padding: 0px; text-align: start; vertical-align: baseline; width: 640px;"><div class="banner-content" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; width: 640px;"></div></div><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;"> ***</p><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;">Migliaccio dolce ( ricetta napoletano ) # ingredienti e dosi <span style="color: #333333; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px;"> </span><span style="box-sizing: border-box; color: #333333; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px; font-weight: 600;">per uno stampo da 22 cm</span><span style="color: #333333; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px;">:> 480 gr di latte, 30 gr di burro, un pizzico di sale, 90 gr di semolino, 270 gr di zucchero, 3 uova medie, 300 gr di ricotta vaccina, la scorza di 1/2 limone, la scorza di 1/2 arancia, 1 cucchiaio di acqua di fiori d’arancio, 1/2 cucchiaino di cannella.FATE COSI -</span><span style="color: #333333; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px;">Versate il latte in una pentola, aggiungete il burro a pezzetti e il sale. Al primo accenno di bollore unite il semolino a pioggia, mescolando con una frusta e cuocete finché si addensa come una crema. Lasciate raffreddare.</span><span style="color: #333333; font-family: "Source Sans Pro", "Helvetica Neue", sans-serif; font-size: 15px;">Montate le uova con lo zucchero con le fruste elettriche fino ad ottenere un composto gonfio e spumoso. Incorporate la ricotta passata al setaccio, le scorze di agrumi, l’acqua di fiori d’arancio e la cannella. Aggiungete, infine, la crema di semolino e mescolate per rendere il composto liscio e omogeneo. Se dovessero rimanere dei grumi, frullate tutto con il frullatore ad immersione. Versate il tutto in uno stampo da 22 cm di diametro, precedentemente imburrato e cuocete nel forno caldo ventilato a 180°C per circa 60 minuti: la superficie deve diventare bruna e caramellata. Lasciate raffreddare il migliaccio nel forno spento per farlo asciugare ulteriormente. Servitelo freddo ricoperto di zucchero a velo.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhb1gHpyKvmUdwvaRt3RRjXN8gAQ-aDKxjAnEpMNgi1GX78YxYZ11Rcdj0uTgG9_qSsTFGWLiHBny8hOqmlsnERHJ4X7HV5fGak_Y3zox8RK3szt8J8fKmGOl_nRaWr5JYbBVpzyjMvg2GsO0Y1HOXIJa9M1PeKmImZGg0uSnmuoLiIBBascutxROWcCIf/s1780/CUTM4367%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1322" data-original-width="1780" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhb1gHpyKvmUdwvaRt3RRjXN8gAQ-aDKxjAnEpMNgi1GX78YxYZ11Rcdj0uTgG9_qSsTFGWLiHBny8hOqmlsnERHJ4X7HV5fGak_Y3zox8RK3szt8J8fKmGOl_nRaWr5JYbBVpzyjMvg2GsO0Y1HOXIJa9M1PeKmImZGg0uSnmuoLiIBBascutxROWcCIf/s320/CUTM4367%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;"><br /></p><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;">**</p><div>Scamone al Barolo # ingredienti e dosi per 3/4 persone _<i style="color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">2 guanciali di manzo del peso totale di circa 1 Kg ( or 1 pezzo intero ) -</i><i style="color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">750 ml di brodo di carne caldo -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">500 ml di Barolo -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">50/70 gr di burro -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">20 gr di aceto balsamico ( a piacere )-</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">10 gr di zucchero semolato ( a piacere )-</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">4 chiodi di garofano -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">1 spicchio d’aglio a fettine -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">3 bacche di ginepro -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">2 carote -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">2 cipolle -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">2 foglie di alloro -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">1 pizzico di cannella -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">1 rametto di rosmarino -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">olio extravergine di oliva -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">sale grosso -</i><i style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px; text-align: center;">pepe in grani -FATE COSI (METHOD ) </i><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; color: #373737; font-size: 14.3px;">Rifilare le guance ( or il pezzo intero ), eliminando esclusivamente la parte grassa sulla superficie, spolverizzarle con sale grosso e arrostirle su tutti i lati con burro e formare una piccola crosticina , poco olio, in un tegame antiaderente. Questo procedimento è necessario a sigillare la carne, per mantenerne i succhi all'interno. Lavare le verdure e le erbe aromatiche, e tagliare carote e cipolle a fettine. Mettere le carote e le cipolle tagliate in una casseruola dal fondo pesante, o in un tegame di coccio or acciaio, insieme ai chiodi di garofano, aglio, ginepro, alloro, cannella, rosmarino e 5 grani di pepe. Rosolare con d'olio extravergine d'oliva, mescolando con un cucchiaio .Unire i guanciali e far insaporire per qualche minuto, poi aggiungere anche il Barolo, il Marsala, l'aceto balsamico . Cuocere a fuoco medio-basso, scoperto, per 40 minuti circa, rigirando la carne qualche volta. Trascorsi i 40 minuti, parte del liquido di cottura dovrebbe essere evaporato, aggiungere il brodo caldo, abbassare il fuoco al minimo e cuocere con il coperchio per 2 ore e mezza - Bisogna cercare di sigillare il più possibile il tegame con il coperchio per preservare l'umidità che si formerà. Io ho messo un foglio di carta forno tra coperchio e tegame. Ogni tanto girare la carne per evitare che si attacchi al fondo del tegame. Una volta portata a cottura la carne, trasferirla in un piatto e coprire con carta stagnola. Filtrare il fondo di cottura per eliminare l'alloro, il rosmarino ( a piacere ), le bacche di ginepro e i chiodi di garofano (meglio se mettete il ginepro e i chiodi di garofano in una garza chiusa con uno spago . Trasferire il fondo nel boccale di un frullatore e frullare fino ad ottenere una salsa liscia. Rimettere la salsa nel tegame e far restringere su fuoco medio, scoperto, per 30 minuti circa, unire lo scomane ( or guanciali ) e riscaldarli per 4/5 minuti. Servire con polenta, come ho fatto io, o con del purè di patate, irrorando tutto con la salsa calda.</span></div><div><div style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px;">********* consil du chefAdrianoMennillo # Look my photos ; potete usare il cappello del prete ( parte del manzo ) in questa ricetta ho usato lo Scamone pezzo unico , potete usare questi ingredienti > 1 kg di scamone , 1 sedano,carote e 2 cipolle , 2/3 foglie di alloro , grani di pepe e sale ., lo scamone , la sera prima l'ho immerso nel vino Barolo con pepe ( a piacere ) ginepro , chiodi di garofano , sedano , carote e cipolle con alloro ., chiamatelo anche Brasato.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYKkf0UPpyEJezdtcnHCVlSVGU1zGtxbsb8ic5t2h0ayfh2KiQf5QnYkMVOW-REI03jMJgRFKB1PqzWD0cqmeDxFttQ7L26whoJKO_QKBkG7q6T7SbdhJJ0Q9Uqn7ITdDKIH4vvkMC768k9Q8JK_JNhNNezjpu5Q16lH3jCUqAw9GuNRzuPNAQ-RkIco3/s1647/FZJX1158%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1157" data-original-width="1647" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYKkf0UPpyEJezdtcnHCVlSVGU1zGtxbsb8ic5t2h0ayfh2KiQf5QnYkMVOW-REI03jMJgRFKB1PqzWD0cqmeDxFttQ7L26whoJKO_QKBkG7q6T7SbdhJJ0Q9Uqn7ITdDKIH4vvkMC768k9Q8JK_JNhNNezjpu5Q16lH3jCUqAw9GuNRzuPNAQ-RkIco3/w400-h281/FZJX1158%5B1%5D.JPG" width="400" /></a></div> </div><div style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px;"><br /></div><div style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px;"><br /></div><div style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px;"><br /></div><div style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px;"><br /></div><div style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px;">****** </div><div style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px;"><br /></div><div style="background-color: white; color: #373737; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px;"> <span style="background-color: transparent; font-family: CrimsonPro, serif; font-size: large;">Scamone al Barolo #
ingredienti per 4 persone _</span><span style="background-color: transparent; color: #3f3f46; font-family: CrimsonPro, serif; font-size: 19px;"><span style="font-family: Satisfy, cursive;"><span style="font-size: 11pt;">1
Kg di Scamone di Manzo - 1 bottiglia di Barolo -1 Cipolla -1 Carota
-1 costa di Sedano -2 foglie di Alloro -2 foglie di Salvia -1 rametto
di Rosmarino -50 gr di Lardo -1 noce di Burro -1 cucchiaio di grani
di Pepe -Sale .FATE COSI ( METHOD ).Disponete al carne di scamone di
manzo in una ciotola o un altro contenitore adatto. Metteteci inoltre
le foglie di alloro, di salvia e di rosmarino e il pepe a grani. Poi
versate la bottiglia di vino al suo interno facendo in modo di
coprire per bene la carne di manzo. Lasciate il tutto a bagno per una
giornata intera nel frigo, girando di tanto in tanto la carne.</span></span></span><span style="background-color: transparent; color: #3f3f46; font-family: CrimsonPro, serif; font-size: 19px;"><span style="font-family: open sans, serif;">Passata
una giornata, prendete una casseruola, aggiungete una abbondante noce
di burro, il lardo a pezzetti e la carne di manzo ben sgocciolata.
Fate rosolare per bene la carne girandola spesso, in modo che tutti i
suoi lati formino una buona crosticina.Prendete la cipolla, la carota
ed il sedano e tritatele su un tagliere in modo da formare un trito
uniforme e mettetelo nella casseruola insieme alla carne ben
rosolata, date una mescolata per un paio di minuti e poi sfumate
aggiungendo il liquido di macerazione della carne insieme alle erbe
aromatiche. Abbassate il fuoco, date una buona salata alla carne e
coprite con un coperchio. Lasciate cuocere a fuoco basso il brasato
al barolo per circa 4 ore.</span></span></div></div><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;">
</p><p style="border: none; line-height: 180%; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #3f3f46;"><span style="font-family: open sans, serif;">Di
tanto in tanto controllate la cottura del brasato, rivoltando i vari
lati della carne., trascorso il tempo, rimuovete il brasato dal
tegame. Continuate la cottura con il sugo rimasto facendolo
ristingere a piacimento, e alla fine prendete il fondo di cottura e
passatelo in un passaverdura formando una salsa.</span></span><span style="color: #3f3f46;"><span style="font-family: open sans, serif;"><span style="font-size: 8pt;">Tagliate
il brasato a fettine e disponetelo su di un vassoio, magari
accompagnato da polenta calda. Infine irrorate il brasato al barolo
con il fondo di cottura facendo modoche ne risulti ogni fetta ben
coperta.</span></span></span><span style="color: #3f3f46;"><span style="font-family: open sans, serif;"><span style="font-size: 20pt;">Servire
ben caldo .</span></span></span><span style="color: #3f3f46;"><span style="font-family: open sans, serif;"><span style="font-size: large;">
</span></span></span>
</p><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;"><br /></p><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;"><br /></p><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;">**</p></div><div style="text-align: justify;"><span face="Verdana, sans-serif" style="background-color: white; color: #7c7c7c; font-size: 13.86px; text-align: start;"><b><i>Brasato al vino cotto # </i></b>per 4 persone): 800 gr di polpa di manzo, 1 bottiglia di vino cotto corposo, 1 cipolla, 1 carota, 2 coste di sedano, pepe in grani, 2 foglie di lauro, 2 chiodi di garofano, 30 gr di lardo, sale, burro, fecola, farina .FATE COSI ( METHOD)</span><span face="Verdana, sans-serif" style="background-color: white; color: #7c7c7c; font-size: 13.86px;">In una terrina mettete a marinare, (almeno per una nottata) nel vino cotto, la carne con le verdure tagliuzzate e qualche granello di pepe. Al momento di cuocere, sgocciolate la carne, asciugatela, infarinatela e rosolatela nel burro e il lardo. Bollite, intanto, la marinata per restringerla un po' e filtratela. Quando la carne avrà preso colore, bagnatela con la marinata, regolate di sale e fate cuocere per circa 2 ore e mezzo a fuoco basso, aggiungendo al bisogno la marinata. Quando la carne sarà cotta toglietela dalla pentola e tenetela in caldo. Allungate intanto il fondo di cottura con un pò di marinata e addensatelo con un cucchiaio di fecola stemperata in un pò d'acqua. Frullate le verdure della marinata e aggiungetele al fondo di cottura. Tagliate la carne a fette, disponetela su un piatto di portata e copritela con la salsa.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"> **</div><div style="text-align: justify;"><div>Scamone al Barolo # Ingredients and portions for 3/4 people _2 beef cheeks with a total weight of approx. 1 kg (or 1 whole piece) -750 ml hot meat stock -500 ml Barolo wine -50/70 g butter -20 gr balsamic vinegar (to taste) -10 g caster sugar (to taste) -4 cloves -1 clove of garlic sliced -3 juniper berries -2 onions -2 bay leaves -1 pinch of cinnamon -1 sprig of rosemary -4 cloves 4 cloves - 1 clove of garlic sliced - 3 juniper berries - 2 carrots - 2 onions - 2 bay leaves - 1 pinch of cinnamon - 1 sprig of rosemary - extra virgin olive oil - coarse salt - peppercorns - How to make it (METHOD) Cut off the cheeks (or the whole piece) only remove the greasy part on the surface, sprinkle with coarse salt and fry in a non-stick pan on all sides with butter, forming a small crust, a little oil. This procedure is necessary to seal the meat so that the juices remain inside. Wash the vegetables and herbs and slice the carrots and onions. Place the sliced carrots and onions together with the cloves, garlic, juniper, bay leaf, cinnamon, rosemary and 5 peppercorns in a heavy-bottomed casserole or in an earthenware or steel pan. Sauté in extra virgin olive oil, stirring with a spoon. Add the cheeks and leave for a few minutes, then add the Barolo, Marsala and balsamic vinegar. Cook over a medium heat, uncovered, for about 40 minutes, turning the meat several times. After the 40 minutes, some of the cooking liquid should have evaporated, add the hot stock, reduce the heat to low and cook for 2½ hours with the lid on - you should try to seal the pan with the lid as tightly as possible to retain the moisture created. I place a sheet of baking paper between the lid and the pan. Turn the meat occasionally so it doesn't stick to the bottom of the pan. Once the meat is cooked, transfer to a plate and cover with foil. Strain the gravy to remove the bay leaf, rosemary (to taste), juniper berries and cloves (it is best to put the juniper and cloves in a gauze sealed with string. Place the coffee grounds in the beaker of a blender and puree until you have a smooth sauce. Pour the sauce back into the saucepan and simmer over a medium heat for about 30 minutes. Add the scomane (or guanciali) and heat through for 4 to 5 minutes. Serve with polenta, as I did, or with mashed potatoes, drizzling everything with the hot sauce.</div><div>********* consil du chefAdrianoMennillo # Look at my photos; you can use the priest's hat (part of the beef) in this recipe I used the scamone separately, you can use these ingredients > 1 kg of rump steak, 1 celery, carrots and 2 onions, 2/3 bay leaves, peppercorns and salt. The rump meat, the night before I soaked it in Barolo wine with pepper (to taste), juniper, cloves, celery, carrots and onions with bay leaves, call it braised is ditto!</div><div><br /></div><div><br /></div><div> </div><div><br /></div><div><br /></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> *****</div><div style="text-align: justify;"><div>Vin cotto # ingredienti e dosi #<b style="background-color: white; color: #222222; font-family: Times, "Times New Roman", serif; font-size: small; text-align: left;"><span style="font-weight: normal;"> : </span></b><b style="color: #222222; font-family: Times, "Times New Roman", serif; font-size: small; text-align: left;"><span style="font-weight: normal;">ingredienti <i> per 250 ml di vino cotto </i></span></b></div><div style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: left;"><b style="font-family: Times, "Times New Roman", serif; font-size: small;"><span style="font-weight: normal;"><i>1 lt di mosto;</i></span></b></div><div style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: left;"><span style="font-size: small;"><b style="font-family: Times, "Times New Roman", serif;"><span style="font-weight: normal;"><i>1 pugno di chiodi di garofano;</i></span></b></span></div><div style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: left;"><span style="font-size: small;"><b style="font-family: Times, "Times New Roman", serif;"><span style="font-weight: normal;"><i>3 bacchette di cannella;</i></span></b></span></div><div style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: left;"><span style="font-size: small;"><b style="font-family: Times, "Times New Roman", serif;"><span style="font-weight: normal;"><i>qualche foglia di alloro;</i></span></b></span></div><div style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: left;"><span style="font-size: small;"><b style="font-family: Times, "Times New Roman", serif;"><span style="font-weight: normal;"><i>scorzette di arance di sicilia, possibilmente non trattate;</i></span></b></span><b style="font-family: Times, "Times New Roman", serif; font-size: medium;"><span style="font-weight: normal;"><i>non è necessario utilizzare zucchero perchè il mosto contiene lo zucchero delle uve pigiate o torchiate.</i></span></b><b style="font-family: Times, "Times New Roman", serif; font-size: small;"><i style="font-weight: normal;">Il processo che porta il mosto a diventare vino cotto è una semplice caramellizzazione, ovvero una lunga e lenta bollitura, al fine di far evaporare il più possibile l'acqua, fino al registrimento del mosto di c.a un quarto della quantità iniziale.</i></b><b style="font-family: Times, "Times New Roman", serif; font-size: medium;"><i style="font-weight: normal;">Dunque se il nostro mosto era, prima della bollitura, un litro ne otterremo c.a 250 ml di vino cotto.</i></b><span style="color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: small;"><b style="font-family: Times, "Times New Roman", serif;"><i style="font-weight: normal;">Terminata l'operazione di restringimento occorre filtrare il vino cotto per eliminare ogni residuo di spezie.</i></b></span><span style="color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: small;"><b style="font-family: Times, "Times New Roman", serif;"><i style="font-weight: normal;">Secondo il colore delle uve utilizzate per il mosto e la quantità di zucchero presente nelle uve stesse, avremo un mosto dalle gradazioni cromatiche che possono andare dal bordeaux vivo al vinaccio intenso al nero.</i></b></span></div><span style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: small; text-align: left;"><b style="font-family: Times, "Times New Roman", serif;"><br /></b><span style="font-family: Times, "Times New Roman", serif;"></span></span><b style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: left;"></b><span style="text-align: left;"> ***<div class="separator" style="clear: both; text-align: center;"><br /></div><br />**</span><br style="background-color: white; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: left;" /><div><p style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: CrimsonPro, serif; font-size: 19px; line-height: var(--lineheight); margin: 0px 0px 12px; padding: 0px; text-align: start; vertical-align: baseline;"> VINO COTTO .Si ottiene dalla bollitura e dalla fermentazione del mosto, generalmente di uve bianche, e si fa invecchiare in botti di legno. Poi si beve caldo, aromatizzato con spezie, per scacciare l’influenza e il raffreddore o si utilizza per insaporire i dolci. Anticamente, col vino cotto si massaggiava la delicata pelle dei neonati.Secondo le norme attuali questo vero elisir – che proprio perché ottenuto dal riscaldamento del mosto non può essere considerata vino ., A sancirlo è un decreto ministeriale del 2000.Nonostante la tutela però, il suo utilizzo sta scomparendo uno studio condotto dall’Università di Teramo il valore dei principi attivi del vino cotto è stato portato alla luce. E ancora una volta la scienza ha confermato che i nostri nonni avevano ragione: il vino cotto è un alimento prezioso, ricco di antiossidanti, che combatte l’invecchiamento, il cancro e protegge il cuore. Lo studio, pubblicato su una prestigiosa rivista scientifica nordamericana, ha evidenziato che la caramelizzazione degli zuccheri e la reazione di Maillard che si sviluppano durante l’ebollizione del mosto, duplicano e addirittura triplicano il potenziale antiossidante<span style="border: 0px; box-sizing: border-box; font-weight: 700; margin: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.lifegate.it/antiossidanti-semplicemente-giovani" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; color: #006454; cursor: pointer; font-size: var(--fontsize); line-height: var(--lineheight); margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;"> </a></span> del vino bianco.METHOD-<span style="color: #5f5e5e;">Filtrare il mosto d’uva (almeno tre litri) appena pigiata con un colino e riporre il succo ottenuto in una pentola sul fuoco. Quando il mosto inizia a bollire, abbassare la fiamma e far cuocere per alcune ore, mescolando fino a quando il liquido si sarà ridotto a un terzo della quantità iniziale. Indicativamente da 3 litri di mosto si ricaverà 1 litro di vino cotto. Durante la cottura aggiungere cannella, chiodi di garofano e scorze d’arancia essiccate tritate. A cottura ultimata far raffreddare il vino cotto, filtrarlo e riporlo in bottiglie di vetro scuro ben pulite. Tappare e conservare al buio. Il vino cotto in questo modo si conserva a lungo, anche per anni</span><span style="font-size: 26px;">.</span>Nelle Marche la ricetta tradizionale del vino cotto prevede l’aggiunta di una mela cotogna per ogni quintale di mosto cotto, per dare una nota aromatica in più alla bevanda. Il mosto deve poi riposare per un anno in una piccola botte di legno.</p></div></div><div class="separator" style="clear: both; text-align: center;">20/01/2024 x compleanno 01/06/2024<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GiooPIEP01r6-R-TFtowgOZVpjO_36TrSaUFKXucZEYquwRmPHysmAygTosEFE2sQs1bb-bYAjRzfJD2Y8Gn7FqauEMIfw_4koQfIOI-y2hSCbmsE9ETwzcBFEdIjUYLUqnmKwOd4keZ3VlNypYNSB008mohjhSrvFCuOnD4w1TmkB1xwCYZww73ErUg/s4032/IMG_5723.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GiooPIEP01r6-R-TFtowgOZVpjO_36TrSaUFKXucZEYquwRmPHysmAygTosEFE2sQs1bb-bYAjRzfJD2Y8Gn7FqauEMIfw_4koQfIOI-y2hSCbmsE9ETwzcBFEdIjUYLUqnmKwOd4keZ3VlNypYNSB008mohjhSrvFCuOnD4w1TmkB1xwCYZww73ErUg/s320/IMG_5723.JPG" width="320" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div>Vin cotto # ingredients and servings : ingredients for 250 ml of vino cotto. </div><div>1 L of must;</div><div>1 fistful of cloves;</div><div>3 cinnamon sticks;</div><div>a few bay leaves;</div><div>zest of Sicilian oranges, possibly untreated;it is not necessary to use sugar because the must contains the sugar of the crushed or pressed grapes.The process that leads the must to become cooked wine is a simple caramelization, that is, a long, slow boiling in order to evaporate as much water as possible, until the must registers about a quarter of the initial amount. So if our must was, before boiling, one liter we will obtain c.a 250 ml of cooked wine.Once the shrinkage operation is over, it is necessary to filter the cooked wine to remove any residual spices.According to the color of the grapes used for the must and the amount of sugar present in the grapes themselves, we will have a must with color gradations that can range from bright burgundy to intense grape marc to black.</div><div><br /></div><div> *****</div><div>the COOKED WINE .It is made by boiling and fermenting must, usually from white grapes, and is aged in wooden barrels. Then it is drunk hot, flavored with spices, to ward off flu and colds or used to flavor desserts. In ancient times, cooked wine was used to massage the delicate skin of newborn babies.According to current regulations, this true elixir-which precisely because it is obtained by heating must cannot be considered wine-is included in the official list of agri-food products of the Marche region. This is enshrined in a ministerial decree of 2000.Despite the protection, however, its use is disappearing a study conducted by the University of Teramo the value of the active ingredients of cooked wine has been brought to light. And once again science has confirmed that our grandparents were right: cooked wine is a valuable food, rich in antioxidants, fighting aging, cancer and protecting the heart. The study, published in a prestigious North American scientific journal, found that the caramelization of sugars and the Maillard reaction that develop during the boiling of must, duplicate and even triple the antioxidant potential of white wine.METHOD-Filter freshly pressed grape must (at least three liters) with a strainer and place the resulting juice in a pot on the stove. When the must begins to boil, lower the heat and cook for several hours, stirring until the liquid has reduced to one-third of the initial amount. Indicatively from 3 liters of wort you will get 1 liter of cooked wine. During cooking add cinnamon, cloves and chopped dried orange peel. When cooked, let the cooked wine cool, strain it and place it in well-cleaned dark glass bottles. Cap and store in the dark. Wine cooked in this way keeps for a long time, even for years.In the Marche region, the traditional recipe for vino cotto calls for the addition of one quince for every quintal of cooked must, to give an extra aromatic note to the drink. The must must then rest for a year in a small wooden barrel.</div><div><br /></div><div> *********</div><div><br /></div><div>Braised beef with cooked wine # for 4 people: 800 gr beef, 1 bottle of full-bodied cooked wine, 1 onion, 1 carrot, 2 celery ribs, peppercorns, 2 bay leaves, 2 cloves, 30 gr lard, salt, butter, starch, flour .DO THIS ( FATE COSI )In a bowl marinate, (at least overnight) in the cooked wine, the meat with the chopped vegetables and a few peppercorns. At the time of cooking, drain the meat, dry it, flour it and brown it in butter and lard. Boil, meanwhile, the marinade to shrink it a little and strain it. When the meat has taken on color, douse it with the marinade, adjust the salt and cook for about 2 1/2 hours over low heat, adding the marinade as needed. When the meat is cooked, remove it from the pot and keep it warm. Meanwhile, dilute the cooking juices with some of the marinade and thicken them with a tablespoon of starch dissolved in a little water. Blend the vegetables from the marinade and add them to the cooking sauce. Slice the meat, arrange it on a serving plate and cover it with the sauce.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;">01/06/2024<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60e6W7RfRatV9BfJV6dcG3I-2umuH6MfcCRudO2HNRmsyzdL5ge-D-3UsPXqFE1QpCchzI94yoprnFPGCbwemoOW7tH60joOOlnlySbdoRV_OM6ijfg0ghwewbp7LIeWeUFJFzUWB4uH2PUsthyMCvfm5Qo4aSwV5_3Yu0-gMEEcBdRkc8UuZYn5cWMda/s3507/IMG_E5684.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2530" data-original-width="3507" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60e6W7RfRatV9BfJV6dcG3I-2umuH6MfcCRudO2HNRmsyzdL5ge-D-3UsPXqFE1QpCchzI94yoprnFPGCbwemoOW7tH60joOOlnlySbdoRV_OM6ijfg0ghwewbp7LIeWeUFJFzUWB4uH2PUsthyMCvfm5Qo4aSwV5_3Yu0-gMEEcBdRkc8UuZYn5cWMda/s320/IMG_E5684.JPG" width="320" /></a></div><br /><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> Sartù di Riso_ingredienti e dosi :500 gr di riso Nano ( per questa ricetta )-150 gr di mozzarella-200 gr di piselli-2 uova sode-125 gr di uova-Sale q.b.PER (for) Ragù napoletano :320 gr di costine di maiale-700 gr di biancostato di manzo-340 gr di salsiccia-300 gr di cipolle dorate-poco di olio extravergine di oliva-700 gr di passata di pomodoro-70 gr di vino rosso-300 gr di acqua:Per(for)polpettine:200 gr di manzo macinato-30 gr di Parmigiano Reggiano grattugiato-1 cucchiaino di prezzemolo tritato-75 gr di pane (mollica rafferma)- poco , Sale fino -Olio di semi di arachide q.b.-1 uovo-Pepe nero q.b.Per imburrare la tortiera > burro e pangrattato >Ragù Napoletano>>> In un tegame molto capiente soffriggere a fiamma dolce una cipolla tritata e lasciare sigillare tutti i pezzi di carne per qualche minuto;Sfumare con il vino;Quando l’alcol è evaporato completamente versare la passata di pomodoro, l’acqua e un pizzico di sale;Lasciare cuocere a fuoco basso per almeno 4 ore, aggiungendo acqua al fabbisogno;A fine cottura mettere da parte i pezzi di carne: di questi serviranno più avanti le salsicce;FATE LE POLPETTINE>>Lasciare in ammollo la mollica del pane in acqua fredda per una decina di minuti;Versare in un recipiente la carne macinata insieme all’uovo leggermente battuto, al parmigiano e alla mollica ben strizzata;Aggiustare di sale e pepe e unire il prezzemolo tritato;Impastare fino ad ottenere un composto omogeneo;Prendere circa 4 g di impasto e modellare con le mani per ottenere delle piccole sfere;Mettere a scaldare dell’olio in padella;Cuocere le polpettine per circa 3 minuti;Una volta pronte scolare su carta assorbente;>Method :Immergere le uova in acqua fredda e mettere la pentola sul fuoco;Cuocere le uova per 9 minuti dal momento del bollore;Scolare, passare sotto l’acqua calda e sbucciare le uova;Affettare sottilmente al coltello;Riprendere il ragù alla napoletana ponendo nuovamente la pentola sulla fiamma;Aggiungere 200 gr di acqua e cuocere il riso;Aggiustare di sale e cuocere a fuoco medio-basso: il riso dovrà completamente assorbire il ragù;Lasciare intiepidire il riso in un recipiente;Battere le uova in un recipiente insieme a sale, pepe e formaggio grattugiato .Mescolare il tutto, versare sul riso e continuare a mescolare;Imburrare uno stampo da 20 cm di diametro e 12 cm di altezza e passare il pangrattato;Versare un po’ del composto e schiacciare con il dorso di un cucchiaio così da creare un rivestimento di circa 1 cm di spessore;Tagliare a rondelle le salsicce e ridurre le mozzarelle a cubetti;Nel centro del sartù adagiare un primo strato di uova e di mozzarella;Aggiungere i piselli, le polpettine e le salsicce e continuare così aggiungendo a strati mozzarella, piselli e polpettine;Rivestire l’ultimo strato con uova a fettine e il restante riso tenuto da parte;Spolverizzare del pangrattato e aggiungere qualche fiocchetto di burro;Cuocere il sartù in forno caldo preriscaldato e in modalità statica a 180 gradi per 1 ora;Lasciare raffreddare per una decina di minuti prima di sformare il sartù di riso.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-lDhk0TQ-swDQI_wWDL9QHHbU9b4vRCCB3oYKJJyYRSJp4oL2IX_Cdq-_urZdZvGci0A-xfiB6DFvCeoQ7mj3coXp9RikwyxKGY3PZIwGN-yQMl9zDiURbzg_svh1IGvhQlgcIU3xHzeKTkTBdT4vEwbe2JCreUD6-WbKSn8fp3kSAoaM0FvdE6gmg/s1321/TPFW9151%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1153" data-original-width="1321" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-lDhk0TQ-swDQI_wWDL9QHHbU9b4vRCCB3oYKJJyYRSJp4oL2IX_Cdq-_urZdZvGci0A-xfiB6DFvCeoQ7mj3coXp9RikwyxKGY3PZIwGN-yQMl9zDiURbzg_svh1IGvhQlgcIU3xHzeKTkTBdT4vEwbe2JCreUD6-WbKSn8fp3kSAoaM0FvdE6gmg/s320/TPFW9151%5B1%5D.JPG" width="320" /></a></div><br /><br /><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: inherit; color: #4b4f58; font-family: roboto, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.6em; orphans: 2; outline: currentcolor none 0px; overflow-wrap: break-word; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><br /><br /><p></p> ************</div><div style="text-align: justify;"><div style="text-align: left;">Sweet and sour liver # ingredients and doses -Ingredients for 4 people: 600 gr of liver--3/4 white onion -50 gr of vinegar -1/2 teaspoon of sugar -breadcrumbs -salt and pepper to taste-extra virgin olive oil - METHOD-Take a pan and put the onions cut into very thin slices, with a little water, cook over low heat until the onions are soft. Prepare 2 bowls, one with the breadcrumbs and one with the oil. Pass the liver slices first in the oil and then in the breadcrumbs. Put the liver slices together with the onion, add plenty of oil and cook over high heat until the liver will be golden.</div><div style="text-align: left;">Arrange the slices of liver on a serving plate, while the onion will continue to cook together with the vinegar, sugar, salt and pepper for another 5 minutes. Pour the onion over the slices and serve warm<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjQ2t1dsQIJBbf8P4sbJybTERKhulhQ8ZZXgvt0EJ_7qpCLgH-9DfJ4ifY07nCCB_qOdLculZtBOkYXtJ7i7YbU3Fvr1u1NTkXJY9V_jeIW5N9u4srqYWi4kl68FqwpEyaVvfGurDmHqK1S8VVPB4AoP0ofvhs1MnNUdMU7bdIUJbk97XrI0Dj5VEGE0/s1297/HRDE0209%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1297" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjQ2t1dsQIJBbf8P4sbJybTERKhulhQ8ZZXgvt0EJ_7qpCLgH-9DfJ4ifY07nCCB_qOdLculZtBOkYXtJ7i7YbU3Fvr1u1NTkXJY9V_jeIW5N9u4srqYWi4kl68FqwpEyaVvfGurDmHqK1S8VVPB4AoP0ofvhs1MnNUdMU7bdIUJbk97XrI0Dj5VEGE0/s320/HRDE0209%5B1%5D.JPG" width="320" /></a></div><div><br /></div></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">***********<div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <br /><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: inherit; color: #4b4f58; font-family: roboto, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.6em; orphans: 2; outline: currentcolor none 0px; overflow-wrap: break-word; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p></div><div style="text-align: justify;"> Moo shu Pork _ingredienti e dosi <span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #111111; font-size: small; text-align: left;">-2 lb lean pork, shredded</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #111111; font-size: small; text-align: left;">-1 tablespoon soy sauce</span></div><div class="MsoNormal" style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span face="Arial, Helvetica, sans-serif"><span style="font-size: small;"><span lang="EN-CA">-6 tablespoon oil</span></span></span><span face="Arial, Helvetica, sans-serif" style="font-size: small;">-4 eggs, beaten</span><span face="Arial, Helvetica, sans-serif" style="font-size: small;">-2 scallions, shredded </span><span face="Arial, Helvetica, sans-serif" style="font-size: small;">-½ teaspoon sugar -FATE COSI -</span></div><div class="MsoNormal" style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span face="Arial, Helvetica, sans-serif" style="font-size: small;">Mix the pork with the soy sauce.</span><span face="Arial, Helvetica, sans-serif" style="font-size: small;">Heat 6 tablespoons of the oil in a pan. When very hot, add the eggs and stir-fry until set. 3.Cut into thin strips, using a spatula, and transfer to a plate.</span></div><div class="MsoNormal" style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span face="Arial, Helvetica, sans-serif"><span style="font-size: small;"><span lang="EN-CA">Add the remaining oil to the pan and heat.</span></span></span><span face="Arial, Helvetica, sans-serif" style="font-size: small;">Add the pork, mushrooms and scallions, and stir fry until the pork is cooked</span><span face="Arial, Helvetica, sans-serif" style="font-size: small;">Add the egg pieces and the sugar, mix well. Serve immediately.</span></div><div class="MsoNormal" style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span face="Arial, Helvetica, sans-serif"><span style="font-size: small;"><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span face="Arial, Helvetica, sans-serif"><span style="font-size: small;"><span lang="EN-CA"> </span></span></span></div><div class="MsoNormal" style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><br /></div><div style="text-align: justify;">++++++++++++++++++++++++</div><div style="text-align: justify;"> </div><div style="text-align: justify;"> <p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #313131; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 28px; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none medium; overflow-wrap: break-word; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Agnello alla siciliana _ingredienti e dosi :<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 kg di agnello giovane</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -4 grosse patate</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -2 grosse cipolle -</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> spicchio d’aglio italiano</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-prezzemolo fresco</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-olio oòiva-</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">strutto (facoltativo)</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-vino bianco secco-</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> poca acqua -</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> sale marino iodato fine</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-pepe nero macinato</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #313131; display: inline; float: none; font-family: "PT Serif", serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-cacio cavallo grattugiato .METHOD-</span>Pelate,
lavate e affettate sottilmente le cipolle, pulite l’aglio e lavate il
prezzemolo tritate il tutto insieme cosi da ottenere un battuto. Pelate e
lavate le patate, tagliatele a pezzi grossi e mettetele da parte in
acqua fredda.Controllate l’agnello che non vi siano pezzi di osso dovuti
al taglio e rimuoveteli. Se troppi potete anche lavarlo sotto l’acqua
corrente e asciugarlo con carta da cucina tamponando bene.Versate in un<span> </span><span style="color: black;">tegame</span><span> </span>due
cucchiaio di olio evo, le cipolle, del sale e pepe e mezzo bicchiere
d’acqua. Lasciate cuocere a fiamma media le cipolle fino a farle stufare
completamente. Quando tutta l’acqua si sarà asciugata e la cipolla ben
stufata aggiungete un secondo cucchiaio di olio e disponete i pezzi di
agnello nel tegame. Alzate la fiamma e aspettate che questi prendano
colore, insaporite con il vino bianco che dovrà essere sfumato
bene.Unite ora il trito di aglio e prezzemolo, una presa di sale e pepe e
circa 1 bicchiere di acqua. Portate a bollore, abbassate la fiamma e
fate cuocere per circa 40 minuti.Aggiungete ora le patate tagliate a
pezzi e lasciate cuocere ancora per altri 30 -40 minuti, aggiungendo
altra acqua se necessario.Trascorso il tempo si sarà formato un sughetto
denso a cui aggiungere il formaggio grattugiato. Servite l’agnello alla
Siciliana caldo con le sue patate e il sughetto di contorno.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuf6sqeERz4IjmrrQFNg19rD_1vQjXxEPfIIG_QlB3bze86kdSUnNGrdvsKXD2hp7aUwjzznxXrA9_aQWt4UpicAcKaT4iP7HznAbiiPAoxt4ETykMU0A8lskKUpWyhF0DKzF7Hao7uTMIHCoX8tDj1_8Och_oafX3JLc0PisZrzjLvwBbJiiHL3ucYQ/s1530/WFEW8381.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1530" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuf6sqeERz4IjmrrQFNg19rD_1vQjXxEPfIIG_QlB3bze86kdSUnNGrdvsKXD2hp7aUwjzznxXrA9_aQWt4UpicAcKaT4iP7HznAbiiPAoxt4ETykMU0A8lskKUpWyhF0DKzF7Hao7uTMIHCoX8tDj1_8Och_oafX3JLc0PisZrzjLvwBbJiiHL3ucYQ/s320/WFEW8381.JPG" width="320" /></a></div><br /><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;">*****</div><div style="text-align: justify;"> Pasta e ceci ( Napoli )ingredienti e dosi :300 Gr di pasta mischiata -250 Gr di ceci secchi -4 Spicchi di aglio -1 Decilitro di olio extra vergine di olive -1 Cucchiaino di bicarbonato in polvere -1 Ciuffetto di rosmarino secco -1 Ciuffetto di sedano bianco -Abbondante prezzemolo -La quantità sufficiente di sale-peperoncino piccante ( a piacere ) .METHOD-<br /><div class="gmc-recipe-ingredients" style="-webkit-text-stroke-width: 0px; background-color: #457a41; border: 0px none; clear: both; color: white; font-family: OpenSansRegular, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><ul class="gmc-ingredient-list" style="border: 0px none; clear: left; list-style: none; margin: 0px; padding: 0px;"><li class="gmc-ingredient-list-item" itemprop="ingredients" style="border: 0px none; margin: 0px; padding: 0px;"><br /></li></ul></div><div class="gmc-recipe-steps" style="-webkit-text-stroke-width: 0px; background-color: #457a41; border: 0px none; color: white; font-family: OpenSansRegular, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><table class="gmc-step-list" style="border: medium none; margin: 0px; padding: 0px;"><tbody style="border: 0px none; margin: 0px; padding: 0px;"><tr style="border: 0px none; margin: 0px; padding: 0px;"><td class="gmc-step-list-title" colspan="2" style="border: medium none; font-weight: bold; margin: 0px; padding: 0px;"><br /></td><td class="gmc-step-list-title" colspan="2" style="border: medium none; font-weight: bold; margin: 0px; padding: 0px;"><br /></td><td class="gmc-step-list-title" colspan="2" style="border: medium none; font-weight: bold; margin: 0px; padding: 0px;"><br /></td></tr><tr class="gmc-step-list-item" style="border: 0px none; margin: 0px; padding: 0px;"><td class="gmc-step-desc" itemprop="recipeInstructions" style="border: medium none; margin: 0px; padding: 0px 0px 10px; text-align: inherit; vertical-align: top;"> </td><td class="gmc-step-desc" itemprop="recipeInstructions" style="border: medium none; margin: 0px; padding: 0px 0px 10px; text-align: inherit; vertical-align: top;"> </td><td class="gmc-step-desc" itemprop="recipeInstructions" style="border: medium none; margin: 0px; padding: 0px 0px 10px; text-align: inherit; vertical-align: top;"> uso sempre quelli secchi che lascio in un recipiente colmo di acqua per tutta la notte a bagno dopo aver aggiunto un cucchiaino di bicarbonato che provvederà a farli diventare più teneri. Al mattino successivo prima li sciacquo e poi li sistemo sul fuoco in una pentola di creta con almeno 2 litri di acqua, aggiungo un paio di spicchi di aglio tagliati a metà, un poco di peperoncino piccante, che è comunque facoltativo, un ciuffetto di rosmarino, uno di sedano e abbondante prezzemolo tritato. Lascio cuocere a fuoco abbastanza moderato per un'ora e mezza così i ceci diventano completamente teneri, poi aggiungo il sale e li faccio restare ancora 20 minuti sul fuoco. Trascorso questo tempo i legumi oramai sono cotti e quindi li sistemo in un'altra casseruola dove nel frattempo ho fatto riscaldare l’olio extra vergine di olive nel quale ho rosolato a fuoco basso un trito finissimo fatto con altri 2 spicchi d’aglio e un rametto di rosmarino. Allungo con altra acqua rimasta in precedenza nella pentola nella quale ho cotto i ceci, aggiungo ancora un pizzico di sale e aspetto che incominci a bollire, momento in cui posso calare la pasta mischiata. Mescolo bene per evitare che si attacchi e dopo 12 minuti la pasta con i ceci è pronta, verso quindi un altro filo di olio extra vergine d’oliva crudo per rifinire il piatto. La lascio riposare qualche minuto prima di servirla ai commensali perché sono convinto che diventa ancora più buona. A chi decide di mangiare questo piatto, consiglio volentieri di bere un Barbera del Piemonte.<br /></td></tr></tbody></table></div><h2 class="gmc-recipe-subtitle" style="-webkit-text-stroke-width: 0px; background-color: #457a41; border: 0px none; clear: both; color: white; font-family: OpenSansCondensedLight; font-size: 28px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px; orphans: 2; padding: 10px 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">********by chefAdrianoMennillo>Nella storica tradizione napoletana il piatto di Pasta e ceci si usava chiamare Lampe e tuone, e questo nome le era stato affibbiato da i nostri progenitori, e per far capire il significato a chi non è avvezzo alla lingua napoletana, chiarisco che vuole dire letteralmente lampi e tuoni, e fu denominato così perché anticamente si sosteneva che i ceci erano abbastanza pesanti e quando qualcuno li mangiava, dopo si sentivano degli strani rumori che provenivano dal suo stomaco, rumori molto somiglianti a quelli dei tuoni. Molti sono convinti che si tratta di un piatto dimenticato, che nessuno cucina più, invece no, è una pietanza molto comune, soprattutto nelle nostre zone in Costiera, e quindi anche alla Cala delle Lampare. C'è chi preferisce usare, come me, i ceci secchi e non quelli precotti, e li cuociono, come faccio io, in un recipiente di creta. Chiaramanete poi c'è chi ha meno tempo da dedicare in cucina o addirittura meno voglia per cui preferisce usare i ceci in scatola già cotti. Assicuro che c'è sicuramente una grande differenza di sapore, a favore naturalmente di quelli secchi. La cottura di questi legumi è abbastanza lunga per cui c'è chi preferisce cuocerli nella pentola a pressione per risparmiare almeno un'oretta, io resto però dell'idea che vanno cotti nel tegame tradizionale.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoWPcCMZE_R-eb67uvGQMZBO7PDN8zJPTIccDPa0d75vD3ScNOqgnh6k6126DgA2M77R48gJJB9oQL1Z7XmxQB7eXJ89R-7gZ8jyaXvW0B9yim-uEVirRmBd14GY9gQo8trVd4vAswhUMmCaa-ZBkgr1G9WQHWys8Cm-FvNesUImRi0arwuTE-tM7KQ/s1698/IMG_E5582%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1037" data-original-width="1698" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoWPcCMZE_R-eb67uvGQMZBO7PDN8zJPTIccDPa0d75vD3ScNOqgnh6k6126DgA2M77R48gJJB9oQL1Z7XmxQB7eXJ89R-7gZ8jyaXvW0B9yim-uEVirRmBd14GY9gQo8trVd4vAswhUMmCaa-ZBkgr1G9WQHWys8Cm-FvNesUImRi0arwuTE-tM7KQ/s320/IMG_E5582%5B1%5D.JPG" width="320" /></a></div><br />.</h2></div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;">************<br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> ********</div><div style="text-align: justify;"> Cake Brisolona ( Mantova )ingredienti e dosi per 2 torte :200 gr farina 00- 200 gr farina di mais finissima -200 gr burro o strutto (oppure 100 gr burro e 100 gr strutto)- 180 gr zucchero semolato -100 gr mandorle pelate -100 gr mandorle con la pelle -2 tuorli -1 baccello di vaniglia -1⁄2 limone – sale.METHOD-Mescolate le farine, lo zucchero, le mandorle tritate (tenendone da parte 10-15 intere per la guarnizione), un pizzico di sale, i semi del baccello di vaniglia, la scorza del limone grattugiata, il burro freddo a pezzetti e amalgamate tutto con la punta delle dita, finché non otterrete un composto sabbioso; lavoratelo, infine, con i tuorli, ottenendo un impasto sbriciolato.Rivestite le tortiere con carta da forno, facendola aderire bene al fondo; imburrate leggermente la carta e distribuitevi il composto. Guarnite con le mandorle tenute da parte e infornate in forno caldo a 180 °C per circa 40 minuti, finché la sbrisolona non sarà ben dorata.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_On5HqvkHBXRrB5Ew2ODrB_bK8P9jcJoZmTpL08cxuOvYZkRkVIFQOAQ0GyTDTEwNYZ0PrwMtZi1wzLnUeIkk6z76JutoT7VNeWzBSrLOLygZUaTTVqDv0D0f-ApqWSD6PDb6wcOnSvbsOoq6dW0hBH-HxQnJ6Gxp4ICzFCVzf3hLRNvJMJ73MkJE8w/s1549/DJZD2538.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1549" data-original-width="1511" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_On5HqvkHBXRrB5Ew2ODrB_bK8P9jcJoZmTpL08cxuOvYZkRkVIFQOAQ0GyTDTEwNYZ0PrwMtZi1wzLnUeIkk6z76JutoT7VNeWzBSrLOLygZUaTTVqDv0D0f-ApqWSD6PDb6wcOnSvbsOoq6dW0hBH-HxQnJ6Gxp4ICzFCVzf3hLRNvJMJ73MkJE8w/s320/DJZD2538.JPG" width="312" /></a></div><br /><br /><p></p></div><div style="text-align: justify;"> </div><div style="text-align: justify;">******<br /></div><div style="text-align: justify;"> Casatiello dolce_ingredienti e dosi: > Per l’impasto: 500 gr di farina - 4 uova ( fresche ) -<br style="box-sizing: border-box;" /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", Verdana, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">250 gr di zucchero-125 gr di sugna -100 gr di criscito (pasta madre) -<br style="box-sizing: border-box;" />1 arancia di giardino premuta-1 bicchierino di liquore Strega -<br style="box-sizing: border-box;" />cannella, chiodi di garofano.>> Per la decorazione: >> 4 uova albume d’uovo montato a neve - zucchero a velo -qualche goccia di limone-confettini “diavulilli”.method->> Inominciare la preparazione la sera prima, per aver il tempo di “rinfrescare” l’impasto per due volte. Aggiungere al criscito un uovo, un cucchiaio di farina ed un cucchiaio di zucchero; impastare e lasciar riposare e lievitare per una notte.<span face=""Open Sans", Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Il giorno dopo ripetere l’operazione, aggiungendo gli stessi ingredienti.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", Verdana, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Open Sans", Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Dopo 12 ore aggiungere quel che resta della farina, dello zucchero e della sugna, le altre due uova e gli aromi e continuare a lavorare. Ungere con la sugna uno stampo col buco centrale, riempirlo con l’impasto ottenuto ed immergervi le restanti 4 uova, coprendole con piccole striscette di pasta a croce. Lasciare il casatiello a riposare e lievitare al caldo sino a che l’impasto non avrà quasi ricoperto le uova.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", Verdana, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Open Sans", Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Solo a questo punto infornare a 180 gradi, in un forno già caldo, per circa un’ora. Dopo la cottura decorare con il bianco montato a neve insieme allo zucchero a velo ed al limone e cospargere con i piccoli confettini colorati chiamati “diavulilli”.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhtGAXLcPqwE5c8wpX-ImGLXHFPxvXWoEMHnhhsyp37hov7U15x8cqumX0BSgM8fhgdRnc37JHe5SygYLujnhTDWUfw_H_lc5SR9mobX_bBIwA9Xwrfz1X5o0bziy3R0dXthCc277_T7q-5kK5ma6i3l5pmvt3XgSSod_vA7sjQb6Wx2wyM4jdVrw6w/s1643/IMG_E4825%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1426" data-original-width="1643" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhtGAXLcPqwE5c8wpX-ImGLXHFPxvXWoEMHnhhsyp37hov7U15x8cqumX0BSgM8fhgdRnc37JHe5SygYLujnhTDWUfw_H_lc5SR9mobX_bBIwA9Xwrfz1X5o0bziy3R0dXthCc277_T7q-5kK5ma6i3l5pmvt3XgSSod_vA7sjQb6Wx2wyM4jdVrw6w/w400-h348/IMG_E4825%5B1%5D.JPG" width="400" /></a></div><br /><br /><p></p><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;">****** <div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><div style="text-align: justify;"> Paella de Marisco _ingredienti e dosi per 4/6 persone - 80 gr di riso grande (cioè riso grosso almeno 6 mm) per persona - 2/4 gamberoni - 2/5 scampi -2 cipolle tagliate a dadini piccoli -mezzo peperone rosso e 1 peperone verde, tagliati a dadini piccoli - 4/ 5 fili di zafferano (mai aromi) - 2 denti di aglio (tagliati a pezzettini piccoli) - 200 gr (circa) di pomodoro pelato non cotto -1 seppia piccola ogni 2 persone - 1 litro di Fumet* (brodo di pesce , vedi ricetta sotto ) - 2 cozze a persona - olio di oliva, sale e pepe .METHOD-Scaldare l’olio nella padella enorme della Paella e friggere gli scampi ed i gamberoni non più di 2 minuti per lato. Nello stesso olio profumato, soffriggere la cipolla, quando diventa dorata bisogna salare e, quando diventa morbida, aggiungere i peperoni. Cuocere i peperoni e quando diventano morbidi fare un po’ di spazio al centro della padella e aggiungere lo zafferano. Friggere per un minuto, aggiungere l’aglio, lasciar friggere e poi aggiungere i pomodori pelati crudi.Accendere il forno a 180° gradi affinché inizi a riscaldarsi.Riscaldare il Fumet* in una pentola a parte, nel frattempo bisogna far cuocere gli ingredienti della padella fino a quando non si riduca abbastanza l’acqua dei pomodori. Aggiungere le seppie e aspettare che cuociano. Quando le seppie sono a mezza cottura, fare spazio al centro della padella e aggiungere l’olio ed il riso. Mi raccomando, al centro. Mescolare il riso con l’olio fino a quando non diventa dorato e poi mescolarlo con il soffritto. A questo punto il Fumet della pentola sarà arrivato ad ebollizione e bisogna aggiungerlo alla padella, mescolare tutto bene e iniziare il calcolo dei tempi di cottura. Lasciar cuocere fino a quando il Fumet non quasi del tutto evaporato e assorbito dal riso, NB, bisogna che resti un po’ di Fumet per continuare la cottura nel forno. Continuare a far cuocere la Paella e, quando mancano 3 minuti, aggiungere le cozze (ovviamente ben pulite) e i gamberoni disponendoli a raggiera. Quando le cozze si sono aperte, estrarre la Paella dal forno e lasciarla riposare per 3 minuti ben coperta da un coperchio. Questo completerà la cottura del riso.Presentare e servire .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBAq9YDudfb__aYqgDrWdjpPZoGaLgvAC9GaFksYZBYzeHSr6aG3VIYLudnOQ82zMqlNkJxyT6kO0Sg_-cZo7a43b6jRRMTvuDyt81gQN43cMpS6B3HcpsyGNE5XYctGaeSSDsswAbF2K/s1237/IMG_E4923%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="953" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBAq9YDudfb__aYqgDrWdjpPZoGaLgvAC9GaFksYZBYzeHSr6aG3VIYLudnOQ82zMqlNkJxyT6kO0Sg_-cZo7a43b6jRRMTvuDyt81gQN43cMpS6B3HcpsyGNE5XYctGaeSSDsswAbF2K/s320/IMG_E4923%255B1%255D.JPG" /></a></div><br /><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> >> FUMET >> è brodo di pesce > ingredienti _ 1 Kg di lische di pesce (pesce bianco) -1 carota -1 porro -1/2 ramo di sedano -1 cipolla -3 denti d’aglio - armi in Bouquet Grani (cioè erbe legate insieme con lo spago): foglie di alloro, pepe nero, carota, timo, prezzemolo, sale. - olio .METHOD-Prendete una pentola e aggiungete l’olio, quando è abbastanza caldo aggiungete le lische di pesce e aumentate la fiamma fino a rendere le liste abbastanza tostate. Togliere le liste dalla pentola e metterle da parte. Aggiungere nella pentola le verdure tagliate a pezzi grandi, cuocerle fino al punto di dorarle, a questo punto aggiungere nuovamente le lische di pesce che avevate messo da parte, aggiungere ora l’acqua fino a riempire più o meno la pentola. Aumentare la fiamma e coprire la pentola, aspettare poi che l’acqua arrivi a ebollizione.Quando l’acqua bolle, abbassare la fiamma e lasciar cuocere per massimo 30 minuti. Togliere la schiuma che si forma in superficie. Importantissimo questo passaggio e bisogna farlo ogni volta che si forma la schiuma perché questa è causata dalle impurità del pesce e può rendere il Fumet amaro. Ricordate di non far bollire il Fumet più di 30 o 40 minuti al massimo.Quando mancano 10 minuti per completare la cottura bisogna aggiungere il Bouquet di aromi e bisogna salare leggermente. Quando la cottura sarà ultimata bisognerà passare il brodo attraverso un colabrodo per separare le lische e le verdure dal brodo vero e proprio. <div class="separator" style="clear: both; text-align: center;">
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Spaghetti ( or Pasta ) alla Puttanesca _ingredienti per 4 persone: 400 gr di spaghetti -400/500 gr di pomodori pelati -una manciata di capperi sotto sale -100 gr di olive nere di Gaeta - 2 spicchi d’aglio -peperoncino piccante -olio extravergine d’oliva -prezzemolo fresco - sale -METHOD-Sciacquate bene i capperi e metteteli in una ciotolina, aggiungete le olive verdi tagliandole a pezzi e le olive nere schiacciandole per far uscire il nocciolo.<br />
Fate rosolare gli spicchi d’aglio sbucciati in una padella con un bel giro di olio e il peperoncino. Quando inizierà a dorarsi eliminatelo e aggiungete le olive e i capperi, fate insaporire bene e unite i pomodori pelati spezzettati. Fate cuocere il sugo a fiamma bassa per circa 25 minuti girando di tanto in tanto con un mestolo in legno.<br />
Cuocete la pasta in abbondante acqua salata e scolatela al dente. Trasferitela nella padella con il sugo, fate insaporire e servite subito con un po’ di prezzemolo fresco tritato.<b style="font-weight: bold;"> </b></div>
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<b style="font-weight: bold;">***** CONSIL du ChefAdrianoMennillo_</b> Il segreto per avere una puttanesca perfetta è la bontà degli ingredienti quindi non usate olive denocciolate e pomodori pelati scadenti perché questi insieme alla pasta fanno la differenza. Come pomodori viene ottima anche con i pomodorini del Vesuvio e con pomodorini datterini.</div>
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<i><span style="color: red;">Spaghetti alla Puttanesca > </span></i> > ingredienti e dosi per 4/5 persone
:600 gr. di spaghetti - 50 gr. di burro e 3 cucchiai d'olio - 3
spicchi d'aglio affettati - 200 gr. di olive nere snocciolate e
affettate - 1 cucchiaio di capperi salati, ben lavati e tritati
grossolanamente - 1/2 pomodoro spellato, bene asciutto e tagliato a
filettini -1 cucchiaio di prezzemolo tritato finemente -6 filetti di
acciughe dissalati e tritati - <b><span style="color: red;">method </span></b> > Riunire in un tegame: il
burro, l'olio, l'aglio e le acciughe tritate. Appena l'aglio
imbiondisce, mescolarvi le olive, i capperi e i filetti di pomodoro.
Fare insaporire la salsetta per 15 secondi mescolando a buon calore.
Cuocere nel medesimo tempo gli spaghetti al dente in abbondante acqua
bollente e leggermente salata, sgocciolarli, metterli nel piatto di
servizio, ricoprirli con la salsa e cospargerli col prezzemolo tritati;
mescolarli , servire .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3k4eM7Px2fQfo8Ne_mKIJG3o5pbNIpBpLXp1WIIWjQM7VAFZxq3DGn1esksRq9yG8ONOvqti6JdRVMF4Y06AV-IzlOFaOKQrVdJerpBI93JXkoAG84_WONy0ILhx1CrZkvphz7N0j0L5/s881/VJIEE0896%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="772" data-original-width="881" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3k4eM7Px2fQfo8Ne_mKIJG3o5pbNIpBpLXp1WIIWjQM7VAFZxq3DGn1esksRq9yG8ONOvqti6JdRVMF4Y06AV-IzlOFaOKQrVdJerpBI93JXkoAG84_WONy0ILhx1CrZkvphz7N0j0L5/s320/VJIEE0896%255B1%255D.JPG" width="320" /></a></div><br /><br /></div>
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<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;"><span style="color: #ff0077;"><span style="text-decoration: underline;"><b>Sauce à l'arachide et aux épinards ( ricetta Mali ) -</b></span></span></span></span></span><b style="color: blue; font-family: "comic sans ms", cursive; font-size: 14px;">Nombre de personnes : 4 >> ingredienti e dosi _ sel, poivre -1 piment -1 tomate -2 c. à soupe d'huile d'arachide -1 c. à café de gombos en poudre -1 poireau -2 oignons vert -1/2 kg d'épinards -200 gr. de pâte d'arachide - 600 gr. de viande de bœuf .FATE COSI > Coupez la viande en morceaux.Emincer le blanc des oignons vert et du poireau.Faites
chauffer l'huile dans une cocotte et faites-y revenir légèrement la
viande et les condiments émincés. Ajoutez la tomate hachée et épépinée.
Remuez.Diluez la pâte d'arachides dans un verre et demi d'eau et versez le mélange dans la cocotte.Mixez finement le vert du poireau et des cives et ajoutez-les à la cocotte avec la poudre de gombos et les épinards.Couvrez et laissez cuire pendant 1 h 30 mn à feu doux.Servez chaud avec du riz blanc.</b></div>
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*********<br /><br /> .PHOTOS > Maggio 2021 !!!!!!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSdbR7gw64gm3VgFs5VGeYKAaqyHxcdLzHG3DbLPvvGfXpnV5QvrTO5bM9-7JVR3UORYHeZ_H4CGDMmxSKeWvNoxk7ytA_7Ev70kUwJYZxQFd6ZcOoDLMSmxJGvlrPYuT0DHunfamsyfE/s2048/IMG_4087%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSdbR7gw64gm3VgFs5VGeYKAaqyHxcdLzHG3DbLPvvGfXpnV5QvrTO5bM9-7JVR3UORYHeZ_H4CGDMmxSKeWvNoxk7ytA_7Ev70kUwJYZxQFd6ZcOoDLMSmxJGvlrPYuT0DHunfamsyfE/s320/IMG_4087%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p>
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<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #040404; font-family: Cantarell, Helvetica, Arial, sans-serif; font-size: 14.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 5px 0px 20px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
Torta Saint Honorè _ingredienti per il PAN di SPAGNA_125 gR di farina per torte - 120 gr di zucchero -3 uova -1 pizzico di sale -La scorza grattugiata di mezzo limone - 4/5 gr (mezza bustina scarsa) di lievito in polvere per dolci .PER la CREMA _ 3 tuorli d'uovo -100 gr di zucchero -80 gr di farina - 500 ml di latte - Scorza intera di limone (solo la parte gialla) - 250 ml di panna da montare zuccherata - 1 cucchiaio colmo di cacao amaro .<b>Per la Decorazione__</b> 8/10 bignè piccoli già pronti -100 ml di panna da montare zuccherata - Granella di nocciole q.b..Per il Caramello __2 cucchiai di zucchero - 1 cucchiaio di acqua .<b>Per la Bagna __</b> 150 ml di acqua - 150 gr di zucchero - 150 ml di liquore al rum oppure all'arancia . METHOD ( fate cosi) In una ciotola montate a crema le uova con lo zucchero, unite il pizzico di sale, la scorza grattugiata del limone e poco per volta la farina setacciata; aggiungete per ultimo il lievito setacciato.Versate il composto in una teglia imburrata e infarinata di 22 cm e cuocete in forno preriscaldato a 180° per circa 40 minuti. Dopo aver sfornato la torta lasciatela raffreddare.<u style="margin: 0px; padding: 0px;"><b style="font-weight: 700; margin: 0px; padding: 0px;">Preparazione della crema</b></u> - In un pentolino montate a crema i tuorli con lo zucchero, unite a poco a poco la farina setacciata e sempre mescolando aggiungete il latte a filo e la scorza di limone, mettete il pentolino sul fuoco a fiamma moderata e mescolate con un cucchiaio di legno rigirando sempre nello stesso verso fino a che la crema si addensi. Togliete la crema dal fuoco, eliminate la scorza di limone e fatela raffreddare mescolandola di tanto in tanto per evitare che si formi la pellicina in superficie. Unite poi la panna montata alla crema fredda mescolando delicatamente dal basso verso l'alto. Se la crema dovesse risultarvi troppo morbida mettetela in frigo per farla rassodare.<b style="font-weight: 700; margin: 0px; padding: 0px;"><u style="margin: 0px; padding: 0px;"> -- Preparazione del caramello</u></b> -In un pentolino mettete l'acqua con lo zucchero, mescolate e fate bollire appena; togliete dal fuoco e unitevi il liquore scelto. Lasciate raffreddare.<u style="margin: 0px; padding: 0px;"><b style="font-weight: 700; margin: 0px; padding: 0px;"> - Riempimento dei bignè</b></u>.Riempite con una siringa da pasticciere i bignè con la crema. Mettete sul fuoco un padellino antiaderente con i 2 cucchiai di zucchero e il cucchiaio di acqua, fate caramellare e ancora liquido togliete dal fuoco e immergetevi velocemente la parte superiore di ogni bignè; porre i bignè su un piatto e farli raffreddare.<u style="margin: 0px; padding: 0px;"><b style="font-weight: 700; margin: 0px; padding: 0px;"> Preparazione della Saint Honoré</b></u> .Prendete il pan di Spagna e con un coltello tagliate tutta la crosta laterale, tagliate poi il pan di Spagna in 2 dischi e bagnateli con la bagna preparata.Mettete in una ciotola 5 - 6 cucchiai di crema bianca, in un'altra ciotola mettete altri 5 - 6 cucchiai di crema e aggiungete il cucchiaio colmo di cacao setacciato, mescolate delicatamente fino ad ottenere un colore omogeneo, mettete poi le 2 ciotole in frigo.Versate una parte della restante crema nella cavità inferiore della torta e livellate con una spatola, chiudete con il disco superiore e spalmate la torta e i bordi laterali con la crema rimanente.Cospargete il bordo della torta con la granella di nocciole. Disponete a corona i bignè sulla torta, lasciando un piccolo spazio tra l'uno e l'altro. Montate la panna per la decorazione e con una siringa formate ghirigori negli spazi tra i bignè.<u style="margin: 0px; padding: 0px;"><b style="font-weight: 700; margin: 0px; padding: 0px;">Decorazione torta</b></u> .Riprendete le 2 ciotole dal frigo e con l'aiuto di tasche da pasticciere o siringhe per dolci col beccuccio da voi preferito, decorate la torta alternando la crema al cioccolato con quella bianca.Mettete la torta in frigo fino al momento di servirla.</div>
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Pelare le mandorle, sminuzzarle, porle nel latte e macerare per un’ora.
Il giorno seguente, portare a ebollizione il latte e dopo passarlo
utilizzando un setaccio e riporre il tutto in un tegame. Unite lo
zucchero e l’amido disciolto in un cucchiaio di acqua, amalgamare e
portare di nuovo ad ebollizione. Disporre la colla di pesce nell’acqua
fredda. Torcerla ed aggiungerla al latte. Mettere nelle coppette e fare
addensare la crema in frigo. Portare a tavola il biancomangiare tiepido.
Ingredienti
Per 6 persone
1 lt di latte
80 g di mandorle (di Noto)
200 g di zucchero
50 g di amido
1 foglio di colla di pesce<br />
<br />
Continua su: </div>
<div style="left: -99999px; position: absolute;">
Pelare le mandorle, sminuzzarle, porle nel latte e macerare per un’ora.
Il giorno seguente, portare a ebollizione il latte e dopo passarlo
utilizzando un setaccio e riporre il tutto in un tegame. Unite lo
zucchero e l’amido disciolto in un cucchiaio di acqua, amalgamare e
portare di nuovo ad ebollizione. Disporre la colla di pesce nell’acqua
fredda. Torcerla ed aggiungerla al latte. Mettere nelle coppette e fare
addensare la crema in frigo. Portare a tavola il biancomangiare tiepido.
Ingredienti
Per 6 persone
1 lt di latte
80 g di mandorle (di Noto)
200 g di zucchero
50 g di amido
1 foglio di colla di pesce<br />
<br />
Continua su:<span style="color: blue;">Saint Honorè - ingredienti per i bigne_</span> gr 300 di farina tipo 0 – gr 250 di burro,– gr 20 di zucchero semolato </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwl8dpaOnj8C2snkpiwCZcFdLtp_NSZ7gJG-rOiuAc2bcFM2J0GSI319yUg7sMJTU5u4o9aDcXWVm6GnVaktKn_c4QXPGHYBDp7W5HXUVr6xjmI8El1uOnf36KkbJB4xBrE8oaQtMYJy-c/s1600/sainthonor%25C3%25A8.jpg" style="margin-left: 1em; margin-right: 1em;">photo e recipe Adrianomennillo <img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwl8dpaOnj8C2snkpiwCZcFdLtp_NSZ7gJG-rOiuAc2bcFM2J0GSI319yUg7sMJTU5u4o9aDcXWVm6GnVaktKn_c4QXPGHYBDp7W5HXUVr6xjmI8El1uOnf36KkbJB4xBrE8oaQtMYJy-c/s400/sainthonor%25C3%25A8.jpg" width="400" /></a></div>
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<span style="color: #274e13;"><i>Spaghetti ( or pasta a piacere ) al ragù di polipo:</i></span> Pasta 400 gr ( formato a piacere ) -Polpo 800 gr - sedano-carota-cipolla , tagliate sottilissimo - Spicchio d’aglio 1 - concentrato di pomodoro 1 cucchiaio - Passata di pomodoro 4 cucchiai -Vino rosso 1 bicchiere -Prezzemolo - Sale q.b. Olio extravergine d’oliva q.b.METHOD-Per
preparare la pasta al ragù di polpo, prendete il polpo pulitelo bene,
sciacquatelo sotto l’acqua corrente, eliminate gli occhi e il becco,
quindi tagliatelo a pezzi regolari.Versate e lasciate scaldare un giro
d’olio extravergine d’oliva in una padella, insieme ad uno spicchio
d’aglio e dei gambi di prezzemolo.Appena l’olio sarà caldo aggiungete
nella padella il polpo a pezzi e lasciatelo rosolare bene mescolando di
tanto in tanto, calcolate più o meno 30 minuti di cottura.Quando il polpo sarà rosolato bene, eliminate dalla padella, lo spicchio d’aglio e i gambi di prezzemolo.Sfumate il polpo con un bicchiere di vino rosso e a fuoco vivace lasciate evaporare tutta la parte alcolica del vino.A
questo punto tritate finemente la carota, sedano e cipolla e aggiungete
il soffritto al polpo. Unite nella padella anche il concentrato di
pomodoro e la passata di pomodoro e lasciate cuocere a fuoco lento per
minimo 30 minuti. Al termine della cottura, il polpo dovrà risultare
morbidissimo. Se necessario durante la cottura aggiungete poca acqua, in
maniera tale da mantenere umido il condimento. A fine cottura
controllate e aggiustate, se necessario, il ragù di polpo, con un
pizzico di sale.Portate a bollore in una capace pentola l’acqua. Appena
l’acqua spicca il bollore, salatela adeguatamente, mettete a cuocere la
pasta e portate a cottura al dente.Scolate la pasta al dente,
direttamente nella pentola con il condimento. Fate amalgamare e
insaporire bene la pasta al condimento.Preparate un trito di prezzemolo e se gradite, tagliate finemente un peperoncino.Servite la pasta al ragù di polpo con il trito di prezzemolo fresco e il peperoncino spezzettato.</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFxFlpSb0RszNKi1_AmqxplPiH4EUp73R8yloBCUwtCBZFnOISZXmOTLBqcYkmLZkVFM-jQT8-ig0u7DfSZUL19QJdheUDBEsysXYpB1pCD6pG5ToPfd61iEIFMxun_YJbcUPnLcH9ZZR/s1600/IMG_7642%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFxFlpSb0RszNKi1_AmqxplPiH4EUp73R8yloBCUwtCBZFnOISZXmOTLBqcYkmLZkVFM-jQT8-ig0u7DfSZUL19QJdheUDBEsysXYpB1pCD6pG5ToPfd61iEIFMxun_YJbcUPnLcH9ZZR/s320/IMG_7642%255B1%255D.JPG" width="320" /></a></div>
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Spaghetti cacio e pepe con fiori di zucca ( OR pasta a piacere )_ ingredienti e dosi :340 gr di rigatoni - 225 gr di pecorino romano stagionato -225 gr di formaggio grattugiato -500 ml di latte intero -100 gr di guanciale a dadini -4 fiori di zucca -Olio evo -Sale -Pepe nero<b style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: bold; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="box-sizing: border-box; font-size: large;"> .METHOD-</span></b><span style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Merriweather, Georgia, serif; font-size: large; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Preriscaldate il forno a 100°. Aprite i fiori di zucca a libro, eliminate il pistillo, poi lavateli ed asciugateli bene.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Stendeteli sopra una teglia, spennellateli da entrambi i lati con olio e una spolverata di pepe nero. Infornate e lasciate cuocere per circa 20 minuti; poi spegnete il forno e lasciate raffreddare.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In una casseruola portate il latte quasi a ebollizione, versateci i formaggi grattugiati poco alla volta mescolando continuamente; quando si sarà sciolto del tutto, aggiungete un cucchiaio d’olio per far sì che non si formino grumi ed emulsionate con un mixer a immersione; profumate con abbondante pepe nero macinato, meglio se nel mortaio.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><div align="center" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><ins aria-label="Advertisement" data-ad-slot="2077259284" data-ad-status="unfilled" id="aswift_3_expand" style="background-color: transparent; border: medium none; box-sizing: border-box; display: inline-table; height: 0px; margin: 0px; padding: 0px; position: relative; visibility: visible; width: 336px;" tabindex="0" title="Advertisement"><ins id="aswift_3_anchor" style="background-color: transparent; border: medium none; box-sizing: border-box; display: block; height: 0px; margin: 0px; opacity: 0; overflow: hidden; padding: 0px; position: relative; visibility: visible; width: 336px;"></ins></ins><br style="box-sizing: border-box;" /><ins aria-label="Advertisement" data-ad-slot="4761168653" data-ad-status="unfilled" id="aswift_4_expand" style="background-color: transparent; border: medium none; box-sizing: border-box; display: inline-table; height: 0px; margin: 0px; padding: 0px; position: relative; visibility: visible; width: 200px;" tabindex="0" title="Advertisement"><ins id="aswift_4_anchor" style="background-color: transparent; border: medium none; box-sizing: border-box; display: block; height: 0px; margin: 0px; opacity: 0; overflow: hidden; padding: 0px; position: relative; visibility: visible; width: 200px;"></ins></ins></div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In una padella antiaderente senza aggiunta di grassi, fate saltare i dadini di guanciale, scolateli su carta da cucina e tenete da parte. Portate il forno a 180°.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Cuocete i rigatoni al dente in acqua bollente salata, scolateli e mantecateli con un filo d’olio; conditeli con una parte di crema di formaggi, sistemateli in piedi, uno vicino all’altro nelle cocotte monoporzione, riempiteli con il resto del cacio e pepe.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Infornate e cuocete per 15 minuti circa. Tirate fuori dal forno, guarnite con il guanciale saltato e i fiori di zucca essiccati e servite immediatamente .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTThuOgCZMyZCHRLHhH1FqmyqzJV_yE0Jh_MWCWAti-IyprcXlOM-_-kyKS1Ow4a-nLTdSPtIruzRICA5TOUCsoWpD8s9oRLR122CEZPgzDs7E5crS3Pe6UFEtZl2hSclbTwFFP4ocjkIQ/s1154/FNIG9436%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTThuOgCZMyZCHRLHhH1FqmyqzJV_yE0Jh_MWCWAti-IyprcXlOM-_-kyKS1Ow4a-nLTdSPtIruzRICA5TOUCsoWpD8s9oRLR122CEZPgzDs7E5crS3Pe6UFEtZl2hSclbTwFFP4ocjkIQ/s320/FNIG9436%255B1%255D.JPG" width="320" /></a></div><br /></span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" />
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Boulette de poisson _ingredienti e dosi ::<br />
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<img alt="" class="tagImageSkyrock skyrockData_1_MediaNumber" src="https://i.skyrock.net/6059/69686059/pics/2794157479_1.jpg" />4 Filet de poisson de votre choix - 1 oignon, persil, -un blanc d'oeuf, -chapelure de pain, - deux a trois cuillere de tomate concentree, -<br /></div>
ail, huile d'olive, -deux a trois verre d'eau, -1 poivron, -paprika, -sel et poivre .FATE COSI -<br />
Prendre
un poisson le saler et poivrer le passer au mixer durant 30 seconde
avec l'oignon. Vider le contenu dans un saladier et rajouter, le persil,
le blanc d'oeuf, la chapelure du pain. Laisser reposer. Préparer
la sauce tomate dans une casserole avec un peu d'huile d'olive, la
tomate concentree, deux verre d'eau ou plus selon le gout, laisser
bouiller. Saler poivrer la sauce et juste a la fin découper la gousse
d'ail en petits morceaux, ainsi que le poivron en fines lamelles ajouter
1/2 c à café de paprika. Laisser a feu moyen durant 10 minFormer
des boulettes avec la farce de poisson et plongez les dans la sauce
tomate à petit feu au four, laisser cuir durant 30 min.<br />
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<b><i><span style="color: blue;">Aragosta Thermidor - ingredienti e dosi -</span></i></b><span style="color: #003366;">Acqua quanto basta per bollire le aragoste -<br />
1 cipolla tritata -1 gambo di sedano tagliato -1 foglia di alloro-1 limone tagliato a fette-<br />
4 aragoste crude, di 500/550 gr. ciascuna -2 cucchiai di burro sciolto -60 gr. di burro -<br />
2 cucchiai di erba cipollina-60 gr. di farina -160 ml. di panna da cucina (10% m.g.) -<br />
60 ml. di sherry secco-1/2 cucchiaino di senape in polvere-sale e pepe a piacere-<br />
125 gr. di pane grattato fine-80 gr. di formaggio svizzero o parmigiano-<br />
prezzemolo o aneto freschi per guarnire-</span><span style="color: red;">> Method . </span>Mettete l’acqua in una pentola grande e aggiungete la cipolla, il sedano,
l’alloro e le fette di limone. Portate a ebollizione e abbassate la fiamma
e lasciate cuocere per 10 minuti. Aggiungete l’aragosta e riportate a
ebollizione. Togliete la schiuma e fate cuocere per 10-12 minuti. Togliete
l’aragosta, colate il brodo e mettetene da parte 250 ml. Dividete le
code e i corpi delle aragoste e tagliate per il senso della lunghezza.Rimuovete la polpa dalle code, dalle articolazioni
e dalle chele e tagliatela a pezzi. Gettate le corazze a parte
quelle del corpo
e delle code. Pulite le corazze sotto l’acqua corrente
e spennellate dentro e fuori con i due cucchiai di burro.In una casseruola fate sciogliere 60 gr di burro e rosolate
l’erba cipollina fino a quando non è tenera. Aggiungete
la farina per fare un roux e aggiungete lentamente la panna e
il brodo messo da parte, mescolando a fuoco medio fino a quando
non incomincia ad addensarsi. Aggiungete lo sherry e la senape
e cuocete per un altro minuto. Condite con sale e pepe e aggiungete
il pane grattato e i pezzi di aragosta. Mettete le corazze su
una casseruola per la griglia unta e riempitele con l’impasto
di aragosta. Coprite con il formaggio e grigliate fino a quando
non sono dorate e uniformemente calde, circa 7 minuti. Guarnite
con prezzemolo fresco o aneto<br />
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<div style="margin: 0px; padding: 0px; text-align: left;"><span style="color: #0011ff;"><span face="Verdana, Geneva, sans-serif"><br /><span style="text-decoration: underline;">Leite Creme >> Ingredients pour 4 personnes :</span>- 1/2 litre de lait- 7 jaunes d'oeufs- 2 cuillères à thé de farine- 1 pincée de sel- Quelques zestes de citron (facultatif)- 350 gr de sucre semoule<br />- 1 baton de cannelle + cannelle en poudre<span style="text-decoration: underline;">- Fate Cosi :</span> Mélanger la farine et quelques cuillerées de lait, réserver .Dans une casserole, verser le lait, ajouter les zestes de citron et le
baton de cannelle, faire chauffert à feu doux en brassant avec une
cuiller en bois. Retirer du feu dès que le lait est bien chaud et
laisser tiédir. Dans un bol, battre les jaunes d'oeufs jusqu'à ce
qu'ils moussent, incorporer le lait tiède, remettre la casserole sur le
feu et retirer dès que le mélange est chaud. Incorporer la farine délayée dans le lait, mettre sur le feu et laisser épaissir en brassant continuellement .Retirer
les zestes de citron et le baton de cannelle, verser dans un plat oval,
laisser refroidir jusqu'à ce que la crème forme une petite peau sur le
dessus. Saupoudrer de 100 gr de sucre ou de la cannelle en réalisant des dessins rigolos<br /><br /><span style="color: #ff0011;">Nestes tempos de festa, receita do Leite Creme, sobremesa de Portugal.<br /><span style="text-decoration: underline;">Ingredientes para 4 pessoas :</span>- 1/2 litro de leite- 7 amarelos de ovos- 2 culheres a chã de farinha<br />- Sal- 350 gr de açucar- Zestos de limão- 1 pau de canela + canela em po<span style="text-decoration: underline;">.FATE COSI :</span><br />- Misturar a farinha com leite e aguardar-
Numa panela, deitar o leite, meter os zestos de limão e o pau de
canela, aquecer devagar misturando com uma culher de pau, tirar do figi
quando està bem quente e deixar arrefecer- Numa malga, bater os amarelos de ovos até fazer mousse, meter o leite quente, e meter novamente na panela até bem aquecer. Meter a farinha no leite, meter novamente no fogo e deixar misturando sempre. Tirar os zestos de limão e o pau de canela, meter num prato oval e deixar arrefecer até ter uma pele por cima. Por açucar por cima ou canela para fazer desenhos bonitos</span></span></span></div></div></div></div><br /> ****************<br />
cake FORESTA NERA _ingredienti e dosi : 4 uova grandi - 70 ml olio di cocco - 120 ml acqua - 220 gr zucchero - 30 gr cacao amaro in polvere - 180 gr farina - ½ cucchiaino bicarbonato di sodio - estratto di vaniglia -pizzico di sale - 20/30 amarene candite in sciroppo Fabbri<h4 style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: "Crimson Text", sans-serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px 0px 12px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><i style="font-style: italic; font-weight: normal; margin: 0px; padding: 0px;"><b style="font-style: italic; font-weight: bold; margin: 0px; padding: 0px;">Per la bagna :</b></i>1 cucchiaino Kirsch -1½ cucchiaino sciroppo amarena.</h4><h4 style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: "Crimson Text", sans-serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px 0px 12px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><i style="font-style: italic; font-weight: normal; margin: 0px; padding: 0px;"><b style="font-style: italic; font-weight: bold; margin: 0px; padding: 0px;">Icing al mascarpone</b></i> :100/200 gr zucchero a velo- - 250 gr mascarpone, freddo -500 ml panna fresca - estratto di vaniglia. METHOD->><br /></h4><h4 style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: "Crimson Text", sans-serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px 0px 12px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black; margin: 0px; padding: 0px;"></span>Separare i tuorli dagli albumi in due ciotole.Nella ciotola con i tuorli aggiungere l’olio, l’acqua, l’estratto di vaniglia e mescolare bene.Aggiungere gli ingredienti secchi setacciati e mescolare fino ad ottenere un composto liscio e omogeneo.Montare gli albumi a neve ben ferma e unirli al resto del composto senza smontarlo.Dividere l’imposto in due teglie da 15 cm di diametro foderate con carta da forno, e cuocere in forno preriscaldato a 175° per circa 25-30 minuti.Lasciar raffreddare leggermente le torte e sformarle. Livellare la superficie con un coltello affilato.Con un pennello bagnare la superficie delle torte con la bagna di sciroppo di ciliegie e kirsch.Per la crema al mascarpone, inserite tutti gli ingredienti ben freddi in una ciotola e montare con le fruste elettriche. Potete anche aggiungere 1-2 cucchiai di sciroppo di amarene.Montare la torta: cospargere il primo strato con la crema al mascarpone con l’aiuto di una spatola oppure con una tasca da pasticcere, disporvi le amarene, appoggiare sopra delicatamente il secondo disco.Per la decorazione della superficie della torta ho preferito un effetto “naked cake” e ho creato dei ciuffetti con la sac-à-poche e decorato con le amarene nel mezzo, ma voi potete anche distribuire la crema su tutta la superficie in modo da ricoprire la torta e poi decorarla con riccioli di cioccolato per un effetto più tradizionale .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZR3q-Y9beXXgQ08JDlSRv9sUYxAbtI9FbOdyiHBfH9fGpxBFDQljN9eAtnynmKPhIlS1zLZ5l4wdmXppYCqG8AnVqb4iixBBfJ93ERBtwX9OrAFyUhRoq_suXfaX9CYDy4ZGViCdCCmy/s1467/NENG9549%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1467" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZR3q-Y9beXXgQ08JDlSRv9sUYxAbtI9FbOdyiHBfH9fGpxBFDQljN9eAtnynmKPhIlS1zLZ5l4wdmXppYCqG8AnVqb4iixBBfJ93ERBtwX9OrAFyUhRoq_suXfaX9CYDy4ZGViCdCCmy/s320/NENG9549%255B1%255D.JPG" /></a></div><br /><br /></h4>
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<i><span style="color: purple;"><span style="background-color: yellow;">coktail
Manhattan _ 1/3 di vermouth , 2/3 di whisky rye / bourbon , 2 spruzzi
di angostura > agitare con cubetti di ghiaccio nel mixer , servire
in calice con una ciliegia .</span></span></i></div>
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<div class="separator" style="clear: both; text-align: center;">Impanadas _<span style="box-sizing: border-box; color: red;"><i style="box-sizing: border-box;"><b style="box-sizing: border-box; font-weight: bold;">Per la pasta:</b></i></span> - Farina 500 gr -<span style="box-sizing: border-box; color: red;"><i style="box-sizing: border-box;"><b style="box-sizing: border-box; font-weight: bold;"></b></i></span><span itemprop="recipeIngredient" style="box-sizing: border-box;"> strutto</span><span> </span>150 gr<span style="box-sizing: border-box; color: red;"><i style="box-sizing: border-box;"></i></span> -1 tuorlo d'<span itemprop="recipeIngredient" style="box-sizing: border-box;">uovo</span><span style="box-sizing: border-box; color: red;"></span><span itemprop="recipeIngredient" style="box-sizing: border-box;"> sale</span>.<span style="box-sizing: border-box; color: red;"><i style="box-sizing: border-box;"><b style="box-sizing: border-box; font-weight: bold;"> >>Per il ripieno:</b></i></span>Polpa di<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">vitello</span>,<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">agnello</span><span> </span>e<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">maiale</span><span> </span>tritata<span itemprop="recipeIngredient" style="box-sizing: border-box;"> -pomodori</span><span> </span>maturi ( privati di pelle, semi ed acqua di vegetazione) 200 gr<span itemprop="recipeIngredient" style="box-sizing: border-box;"> -strutto</span><span> </span>50 gr-2 spicchi d'<span itemprop="recipeIngredient" style="box-sizing: border-box;">aglio</span> -1<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">cipolla</span> -5 foglie di<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">basilico:METHOD-</span><span style="box-sizing: border-box; color: red;"><i style="box-sizing: border-box;"><b style="box-sizing: border-box; font-weight: bold;"></b></i></span>Su una spianatoia mettete la<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">farina</span><span> </span>a cratere all'interno del quale aggiungete lo<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">strutto</span><span> </span>stemperandolo con poca acqua tiepida. Aggiustate di<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">sale</span><span> </span>ed impastate finché il composto non sarà liscio e sodo.<span style="box-sizing: border-box; color: red;"><i style="box-sizing: border-box;"></i></span><span style="box-sizing: border-box; color: red;"><i style="box-sizing: border-box;"></i></span><span itemprop="recipeInstructions" style="box-sizing: border-box;"><p style="box-sizing: border-box;">( VERY IMPORTANT ) Coprite con un canovaccio e lasciate riposare.</p></span><span style="box-sizing: border-box; color: red;"></span><span style="box-sizing: border-box; color: red;"></span><span style="box-sizing: border-box; color: red;"></span><span itemprop="recipeInstructions" style="box-sizing: border-box;"><p style="box-sizing: border-box;">A parte in una terrina capiente mescolate la carne macinata con le erbe aromatiche tritate, la polpa di pomodoro, lo<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">strutto</span><span> </span>ed un pizzico di<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">zafferano</span>; salate e pepate.Riprendete la pasta e stendete la sfoglia con il matterello, non troppo sottile, poi con l'aiuto di un bicchiere ricavate dei dischi.Sopra metà dei dischi mettete un po' di ripieno, poi copriteli con l'altra metà di dischi e fissate i bordi pressando con le dita per chiuderli bene. Adagiateli temporaneamente in una teglia e spennellateli con il torlo battuto insieme a pochissima acqua.Mettete in forno caldo a 170° finché non saranno dorate.Possono essere servite anche fredde e consumate anche dopo qualche giorno </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOiJoPNAD1_VIYWrA-D_q8R28uCJZP6_pQ0YWXvrmy1TBsJLAwt4a7274Un2mx7eEhkLK-w0IOOX-VhXBG2-1iKZRVY_4cJmTw5Q4rEbzKR3ijMowjFZGlcZ4F2-lgzvvdXk3FS1ngBGu/s1997/FMHB4385%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1997" data-original-width="1908" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOiJoPNAD1_VIYWrA-D_q8R28uCJZP6_pQ0YWXvrmy1TBsJLAwt4a7274Un2mx7eEhkLK-w0IOOX-VhXBG2-1iKZRVY_4cJmTw5Q4rEbzKR3ijMowjFZGlcZ4F2-lgzvvdXk3FS1ngBGu/s320/FMHB4385%255B1%255D.JPG" /></a></div><br />.<p></p><p style="box-sizing: border-box;">PHOTO 02/06/2021 ><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAVBSTkAVEtfzxMCQSHNw-YpnTDH2HAeQkk5o5-2cVGG-MaK3Wb4C7Zu9nfzVlEKwQQbhxUR0pRdk67fv39NuMrV7assJnv2mcsO3I5K1Cy-4jwTqLnJp4a1US3JnLIsyHxEs2j88ODzC/s2048/IMG_4054%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAVBSTkAVEtfzxMCQSHNw-YpnTDH2HAeQkk5o5-2cVGG-MaK3Wb4C7Zu9nfzVlEKwQQbhxUR0pRdk67fv39NuMrV7assJnv2mcsO3I5K1Cy-4jwTqLnJp4a1US3JnLIsyHxEs2j88ODzC/s320/IMG_4054%255B1%255D.JPG" width="320" /></a></div><br />.<p></p></span><div class="preparazione" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #404d5b; font-family: "Trebuchet MS", Verdana; font-size: 16.8px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span itemprop="recipeInstructions" style="box-sizing: border-box;"><p style="box-sizing: border-box;"> <br /></p><p style="box-sizing: border-box;">*******>>> Esistono numerose varianti per le<span> </span><i style="box-sizing: border-box;">panadas;<span> </span></i>alcune prevedono un'imbottitura arricchita con<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">piselli</span><span> </span>o<span> </span><span itemprop="recipeIngredient" style="box-sizing: border-box;">carciofi</span>, altre sostituiscono le<span> </span><i style="box-sizing: border-box;">panadas<span> </span></i>con l'<i style="box-sizing: border-box;">impanada,</i>un rivestimento di pasta sfoglia per l'intera teglia sul quale verrà versato il ripieno, ricoperto con altra pasta sfoglia saldando i bordi e poi infornato. Infine le pareti della teglia possono essere rivestite con fettine sottilissime di lardo, così come da tradizione.</p></span></div></div>
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<i><span style="color: purple;"><span style="background-color: yellow;"><span style="color: blue;">Cocktail ; White lady __</span> </span></span></i><span class="ff2 fc0 fs11">Preparare nello shaker. Versare il succo di lime, il Cointreau ed il Gin. Agitare e servire in bicchiere da cocktail.</span><span class="ff2 fc2 fs11"><br /></span><span class="ff2 fc0 fs11">
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<i><b><span style="color: blue;">Paella de Mariscos - ingredienti e dosi .</span></b></i><span style="color: #663333; font-family: "verdana";">3 filetes de mero (o de carne firme de pescado) no muy gruesos.</span><span style="color: #663333; font-family: "verdana";">-¾ kg de filetes de pechuga de pollo</span><span style="color: #663333; font-family: "verdana";">-½ kg de almejas -</span><span style="color: #663333; font-family: "verdana";"> ¾ kg de mejillones</span><span style="color: #663333; font-family: "verdana";"> - ½ kg camarones pelados</span><span style="color: #663333; font-family: "verdana";"> - ¾ kg calamares medianos</span><span style="color: #663333; font-family: "verdana";"> - 6 dientes de ajo machacados</span><span style="color: #663333; font-family: "verdana";"> - ½ kg de langostinos frescos o gambas grandes -</span><span style="color: #663333; font-family: "verdana";"> ¼ kg de guisantes frescos o congelados</span><span style="color: #663333; font-family: "verdana";"> - ½ kg de judías (vainitas) verdes</span><span style="color: #663333; font-family: "verdana";"> - 1 pimiento rojo grande sin semillas</span><span style="color: #663333; font-family: "verdana";"> - 2 cebollas medianas</span><span style="color: #663333; font-family: "verdana";"> - 2 cebollines medianos -</span><span style="color: #663333; font-family: "verdana";"> 3 ajíes dulces</span><span style="color: #663333; font-family: "verdana";"> -3 tomates manzanos medianos</span><span style="color: #663333; font-family: "verdana";"> - 3 tazas de arroz de grano corto (redondeado)</span><span style="color: #663333; font-family: "verdana";"> - 6 tasas de agua (de la misma medida que los del arroz)</span><span style="color: #663333; font-family: "verdana";"> - azafrán o colorante (mejor azafrán)</span><span style="color: #663333; font-family: "verdana";"> - aceite de oliva virgen y sal.</span><span style="color: #663333; font-family: "verdana";"> - perejil finamente picado</span><span style="color: #663333; font-family: "verdana";"> - sal y pimienta (blanca) al gusto _<b><i><span style="color: red;">FATE COSI ,</span></i></b></span><span style="color: #663333; font-family: "verdana";"></span><span style="color: #663333; font-family: "verdana";">Se pican el calamar, el pollo y los filetes en trozos pequeños. El calamar se puede partir también en anillas según se quiera.</span><span style="color: #663333; font-family: "verdana";">Se
limpian los mejillones y las almejas, se cuecen previamente un poco
hasta que se abran (el caldo se guarda para añadirlo a la paella
colándolo previamente)</span><span style="color: #663333; font-family: "verdana";">Se
cuecen las vainitas y los guisantes previamente durante unos cinco
minutos aprox. (no deben estar demasiado cocidos porque luego tienen que
cocer otros 20 minuti con el arroz), se pican las vainitas en trozos
pequeños.</span><span style="color: #663333; font-family: "verdana";">Se pelan los tomates, se les quita el líquido, las semillas y se parten en trocitos pequeños.</span><span style="color: #663333; font-family: "verdana";">Se parten los cebollines en trocitos pequeños.</span><span style="color: #663333; font-family: "verdana";">Se parte el pimiento rojo en tiras pequeñas no demasiado finas, los ajíes se les saca la semilla y se pican muy finito.</span><span style="color: #663333; font-family: "verdana";">Se
tiene preparada el agua caliente (usar el agua de mejillones y almejas)
con sal, ajo y con el azafrán, el azafrán se puede machacar previamente
en el mortero mezclándolo con un poco de sal o echarlo directamente en
el agua</span><span style="color: #663333; font-family: "verdana";">Una
vez tenemos todo preparado, se fríe en la paellera primeramente la
cebolla, cuando esté transparente se añade el tomate, se rehoga un poco y
se añade el pimiento rojo, una vez que está frito se añaden el calamar,
el pollo, los camarones y los filetes se rehoga bien, se añade el arroz
y se sofríe, se añaden las verduras, y finalmente el agua con el
azafrán caliente.</span><span style="color: #663333; font-family: "verdana";">Se colocan los langostinos por encima y se hierve todo hasta que se seque el agua.</span><span style="color: #663333; font-family: "verdana";">A
medida que se cocina hay que regular el fuego bajándolo un poco y el
calor tiene que repartirse bien por toda la paellera. El punto se nota
cuando se ha consumido todo el agua y el arroz está tierno, si el arroz
se ha quedado un poco duro se puede agregar un poco de agua.</span>Tapar con un paño limpio y dejar que repose cinco minutos antes de servirlo.<br />
<span style="color: #663333; font-family: "verdana";"></span><span style="color: blue;">*** CONSEIL du CHEF ADRIANOMENNILLO_</span><span style="color: #663333; font-family: "verdana";">Se sirve con un chorrito de aceite de oliva y unas gotas de limón y se espolvorea con perejil.</span><br />
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<span style="background-color: yellow;"><i><b><span style="color: purple;">Berliner currywurst_ ingredienti e dosi .</span></b></i></span>1/8 cup fresh ginger - ½ cup pineapple (finely cubed) - ¼ cup sugar - 3 tbsp red wine vinegar -4 tbsp curry powder - 1 2/3 cups ketchup - 4 rolls - 4 ham sausages - Salt and pepper _<i><strike><span style="color: red;">fate cosi-</span></strike></i>Peel and grate the fresh ginger. In a sauce pan combine the pineapple,
sugar, ginger, and red wine vinegar. Bring to a boil and stir constantly
until the flesh of the pineapple becomes soft.Add the curry powder and ketchup to the pan. Stir well. Turn down the
temperature to medium heat and allow cooking for about 5 minutes. Add
salt and pepper to taste, if desired.Grill the ham sausages. Serve with the pineapple-curry-ketchup and rolls.<br />
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Torta agli asparagi ( salata ) ingredienti e dosi :Uno stampo rettangolare 36x12 o uno rotondo di 26cm di diametro-250 gr di farina-100 gr di burro-70 gr di acqua fredda- sale-400 gr di ricotta-1 bustina di Zafferano 3 Cuochi-2 uova-200 gr di asparagi:METHOD-Preparate la pasta brisé impastando tutti gli ingredienti. Stendetela nello stampo a uno spessore di circa mezzo centimetro, bucherellate con una forchetta e mettete a riposare in frigorifero per mezzora.Nel frattempo preparate il ripieno: pulite gli asparagi eliminando la parte legnosa e sbollentateli per qualche minuto in acqua salata. Mescolate la ricotta, le uova, lo zafferano e salate a piacere.<span class="Apple-converted-space" style="margin-bottom: 0px;"> </span>Versate il ripieno all’interno del guscio di brisé, disponete gli asparagi sulla superficie e cuocete in forno a 180 gradi per circa mezzora.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLbpvpmV0HYXhyt6pryfzboDLeK7n5pY9b0cFdDW9iBKebKHx6hCltv_7JA2EVcZ76S1lG3ygZ75fQnZfUNWbxEfcXsudPoQ6FYBggkqznRgyEHFkvpAJ4NxkwubvZg2-hXJlcbOfzJxrvWZbdT8Wozp-2buKt5qPw_h3I649xT-cs02qVIa1w0UNPw/s1152/HHNK6250%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLbpvpmV0HYXhyt6pryfzboDLeK7n5pY9b0cFdDW9iBKebKHx6hCltv_7JA2EVcZ76S1lG3ygZ75fQnZfUNWbxEfcXsudPoQ6FYBggkqznRgyEHFkvpAJ4NxkwubvZg2-hXJlcbOfzJxrvWZbdT8Wozp-2buKt5qPw_h3I649xT-cs02qVIa1w0UNPw/s320/HHNK6250%5B1%5D.JPG" width="278" /></a></div><br /><br /><p></p></div>
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<h1 class="fn">
lfred Hitchcock's Quiche Lorraine</h1>
<b>Tart Pastry:</b><br />
2 cups pastry flour <br />
1/2 cup butter <br />
1 egg yolk<br />
Salt <br />
1/4 cup cold water<br />
<br />
<b>Filling:</b><br />
2 or 3 slices cooked diced ham <br />
2 onions, sliced <br />
4 eggs<br />
Dash of cayenne pepper<br />
Light grating of nutmeg <br />
2 cups hot milk<br />
<br />
Tart Pastry: Work lightly together the pastry flour, butter, egg
yolk, a pinch of salt and cold water. Chill the dough for 1 hour,
or until needed.<br />
<br />
Roll out half the dough to line the pie pan. Prick randomly with
the point of knife and crimp the edge with the tines of a fork.
Save remaining pastry for another pie.<br />
<br />
Filling: Scatter diced ham on the crust.<br />
<br />
Sauté sliced onions in butter until they are soft, but not brown;
spread over ham.<br />
<br />
In a saucepan, beat four eggs with a good pinch of salt, cayenne
and nutmeg. Gradually add hot milk, beating continually with a wire
whisk. Continue to beat the mixture over a low fire until the custard
begins to thicken. Pour it into the tart shell and bake at 375 degrees
F for 30 minutes, or until custard is set and the top is golden.<br />
<br />
Serve hot.<br />
<br />
Read more at http://www.recipegoldmine.com/celeb/alfred-hitchcocks-quiche-lorraine.html#xxHuif3TUjCJtJSd.99</div>
- See more at: http://www.recipegoldmine.com/celeb/alfred-hitchcocks-quiche-lorraine.html#sthash.TKWpUgIW.dpuf</div>
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<br /></div> <br /><br /><br /><br /><br /><br /><br /><br /><span style="color: blue;"><b>PARINUELA - ( PERU ) ingredienti e dosi per 4 persone :</b></span> 10 dehydrated red peppers soaked and bended - 1/2 cup of rice - 1/2 red onion - 1/4 pound octopus - 25 muscles - 3 large fillets of white fish - salt to taste - 1/4 teaspoon pepper - 1/4 teaspoon cumin - 1 tablespoon minced garlic - 1/4 cup mint - 1/2 cup beer<strike><span style="color: red;">-fate cosi .</span></strike>Boil mussels. We are going to use the broth as the base for the soup. Use 1 and 1/2 cup of water per person.Once the shells have opened, drain and extract meat. Save the water. Set them aside.Boil rice, just boil it on high and fill water substantially higher
than rice. When the rice is done ( remove a piece and feel it) stain and
set aside. Debone and cut fish. Dice the onion.Sauté onions in 1/4 cup of oil. Once transparent add one tablespoon
of garlic, 1 cup of blended red peppers, and 2 tablespoons of oil.
Followed by cumin and pepper. When the peppers are cooked ( separated from oil) add the water saved from mussels.You can use the water to 'wash' the pepper with broth to get every last bit. Blend the cooked rice in a blender. Add to the soup.You may have to do this in parts. Bring soup to a boil, add fish, mussels, octopus , mint, and 1/2 cup of beer. Serve each bowl of rice with one piece of fish and servings of the various other fish._ <br />
<span style="color: red;">** conseil du chef adrianomennillo_ questa ricetta è Spagnolo , poi adottato dai peruani , è importante una purea di riso con pepe dai peperoni rossi e và servito con varietà di pesce _</span><br />
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<span style="color: blue;"><i><span style="color: #38761d;">Cacciucco alla livornese_</span></i></span>500
gr. di seppie ,1 polpo (800 gr circa) ,400 gr. di palombo ,2 kg . di
pesce da zuppa (gallinelle, cappone, scorfano, tracine, murena , nasello
etc) ,400 gr. di cicale o canocchie ,500 gr passata di pomodoro ,1
cucchiaio di concentrato di pomodoro ,1 bicchiere di vino rosso ,16
fette di pane toscano raffermo ,3 spicchi di aglio ,4 foglie di salvia
,2 peperoncini.Per il brodo di pesce 1 cipolla ,1 gambo di sedano ,1
carota ,1 ciuffo di prezzemolo ,2 triglie ,sale ,tutte le teste dei
pesci grandi .METHOD
-Pulite con cura tutti i pesci, (se preferite unire cozze pulitele
molto
bene …. nel sito sono presenti altre ricette che indicano come fare)
Pulite e squamate i gli scorfani e tutti i pesci più grandi, tagliateli a
pezzi grandi (esempio 1 scorfano andrà privato della testa e poi
tagliato in 3 o 4 pezzi).Con le teste dei pesci, due triglie, 2 litri di
acqua, sale, prezzemolo, carota, sedano, cipolla fate un brodo di pesce
facendo bollire tutto per almeno 40 minuti. Eliminate dal brodo le
verdure e passate tutto il pesce (teste e lische)al passa
verdure/setaccio almeno 2 volte per ottenere un fondo di pesce piuttosto
denso. Il passato di pesce andrà diluito con il liquido di cottura ( il
brodo) e tenuto da parte .Tagliate i polpi e le seppie a tocchetti non
troppo piccoli. In una casseruola capiente fate soffriggere nell'olio, 2
spicchi di aglio, la salvia e il peperoncino, unite il polpo e lasciate
cuocere per 20 minuti a fuoco dolce. Unite la seppia, sfumate con il
vino, lasciate evaporare unite la passata e il concentrato di pomodoro, i
pesci da zuppa a carne più soda ( palombo, scorfano, grongo...) e
continuate la cottura per 30 minuti a fuoco dolce.Se i pesci sono a
pezzi molto grandi occorrerà una cottura più lunga Durante la cottura
aggiungete poco alla volta il brodo di pesce preparato in precedenza. In
ultimo aggiungete le cozze e le canocchie dette cicale in Toscana
(meglio se aperte da un lato con le forbici per facilitarne l'apertura e
gustarle più facilmente a cottura ultimata)Mentre il pesce finisce di
cuocere abbrustolite il pane, strofinatelo con 1 spicchio di aglio e
sistematelo sul fondo dei piatti di servizio (meglio se di
terracotta)Versate sopra al pane un po' di brodo/sugo di pesce,
distribuite su ogni piatto in parti uguali tutto il pesce e servite
caldo.-</h3>
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<span style="color: #274e13;"><i><span style="color: blue;">Vincisgrassi _ingredienti e dosi:</span></i></span>farina
- uova - besciamella - parmigiano - pancetta - prosciutto - cipolla -
aglio sedano - carota - vino bianco - rigaglie pollo - passata pomodoro -
sale - pepe .METHOD- Preparare il ragù_Fare
rosolare nel coccio un battuto di pancetta e prosciutto grasso,
addizionare poi un trito di cipolla, aglio, sedano, carota che dovranno
appassire lentamente con aggiunta di piccole spruzzate di vino bianco
secco. Aggiungere rigaglie di pollo, passato di pomodoro, sale, pepe, e
lasciar sobbollire questo sugo per almeno due ore.<span style="font-size: 11px; margin: 0px; padding: 0px;"> </span>Preparare
la pasta _Fare una sfoglia sottile con farina e uova. Tagliare delle
larghe lasagne della grandezza di circa un palmo della mano, lessarle un
pò alla volta in abbondante acqua salata, e a metà cottura scolarle,
passarle in acqua fredda, e adagiarle ad asciugare su un
canovaccio.Assemblaggio_In
una pirofila da forno bagnata con il ragù, adagiare uno strato di pasta
alternato ad uno strato di sugo spolverato di parmigiano. Ripetere
l’intera operazione più volte, chiudendo con un ultimo strato di ragù
abbondante. Coprire la pietanza con una finissima besciamella
insaporita; è consigliato preparare i vincisgrassi nel tegame con largo
anticipo, perché tutti i sapori si possano ben amalgamare.Per completare
la realizzazione e la gratinatura della ricetta, passare la pirofila in
forno medio per quarantacinque minuti.</h2>
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<span style="color: blue;"><span style="color: #274e13;"> <span style="color: blue;"><i>Brasato di manzo alla birra Guinness_ingredienti e dosi :</i></span></span></span>
750 gr di manzo ( a piacere và bene anche il vitello) la ricetta
originale riportava carne di manzo per brasato, 30 gr pancetta a dadini
,3 carote ,1/2 cipolla bianca piccola tritata ,2 cucchiai farina ,5 dl
brodo di carne o vegetale ,3 dl di Guinnes o altra birra scura
Irlandese ,15 gr burro , cucchiaio di olio extravergine di oliva ,1
mazzetto di rosmarino .sale e pepe nero. METHOD-Fate rosolare per
qualche minuto con il burro e l’olio la pancetta con la cipolla tritata e
poi aggiungete la carne. Spolverizzate con la farina e lasciate scurire
per qualche minuto. Fate raffreddare leggermente prima di versare il
brodo e la birra. Mescolate e portate ad ebollizione continuando a
mescolare. Aggiungete il rosmarino e le carote tagliate a
pezzetti.Coprite e cuocete a fuoco dolce per almeno due ore, la carne
deve essere tenerissima., OTTIMO se preparata la sera prima, per la sera
successiva.</h3>
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<span style="color: #38761d;"><i>Pasticcio di maiale in crosta .ingredienti per la farcia :</i></span><span style="color: #3d85c6;">500 gr di carne di maiale (cosciotto)</span><span style="color: #3d85c6;"> ,70 gr di carote</span><span style="color: #3d85c6;"> ,70 gr di sedano rapa mondato</span><span style="color: #3d85c6;"> , 1 gr di cipolla</span><span style="color: #3d85c6;"> ,la scorza di 1 limone da agricoltura biologica</span><span style="color: #3d85c6;"> ,una foglia di alloro</span><span style="color: #3d85c6;"> ,1 rametto di timo fresco</span><span style="color: #3d85c6;"> ,5 bacche di ginepro</span><span style="color: #3d85c6;"> ,5 cl di olio extravergine di oliva</span><span style="color: #3d85c6;"> ,20 cl di Porto invecchiato</span><span style="color: #3d85c6;"> ,1 cucchiaino di sale</span><span style="color: #3d85c6;"> ,pepe nero appena macinato qb</span><span style="color: #3d85c6;"> ,2 cucchiai di gelatina di ribes .<span style="color: #38761d;">Per la pasta: </span></span><span style="color: #3d85c6;">400 gr di farina </span><span style="color: #3d85c6;">,200 gr di burro</span><span style="color: #3d85c6;"> ,1 cucchiaino di sale</span><span style="color: #3d85c6;"> ,1 albume</span><span style="color: #3d85c6;"> ,5/8 cucchiai di acqua</span><span style="color: #3d85c6;"> , poca farina per spianare</span><span style="color: #3d85c6;"> ,1 tuorlo</span><span style="color: #3d85c6;"> ,40 gr di burro .METHOD-</span>Disossate
la carne e tagliatela a dadini di 1 cm al massimo per lato. Mondate e
tritate finemente le carote, il sedano e la cipolla. In una terrina
amalgamate la carne e le verdure. Tagliate a spirale la scorza di un
limone ed unitela al composto insieme alla foglia di alloro, al rametto
di timo ed alle bacche di ginepro schiacciate grossolanamente. Versate
il Porto e l'olio extravergine di oliva. Coprite e fate marinare in
frigo per 48 ore, trascorse le quali, scolate gran parte del liquido
della marinata. Eliminate la scorza del limone, la foglia di alloro, il
rametto di timo e le bacche di ginepro. Salate e pepate la carne ed
incorporate la gelatina di ribes. Per la pastaMontate il gancio alla
planetaria. Setacciate la farina e trasferitela nella ciotola della
planetaria. Aggiungete il burro morbido a fiocchi. impastare fino a
legare grossolanamente i due ingredienti e ottenere un composto non
molto omogeneo e friabile. A questo punto aggiungete il sale, l'uovo e
l'acqua , un cucchiaio alla volta. Impastate fino a che gli ingredienti
non saranno tutti amalgamati . Coprite l'impasto con la pellicola e
lasciatelo riposare in frigo per un'ora, trascorsa la quale, stendete
la sfoglia alta 3-4 millimetri e ritagliate 8 dischi di pasta del
diametro di 18 cm. Disponete 4 dischi su una piastra e suddividetevi
sopra il ripieno in modo da lasciare un bordo di 1 cm che spennellerete
con il tuorlo. Coprite con i restanti 4 dischi di pasta. Premete bene i
bordi con i rebbi di una forchetta. AL centro di ogni torta praticare il
foro per il camino . Spennellate la superficie con il tuorlo e e
guarnite con decorazioni di pasta, che spennellerete a loro volta con il
tuorlo. Fate cuocere in forno, dapprima 15 minuti a 200°, nelle
scanalature intermedie. Continuate, quindi, a cuocere a 180° per altri
40 minuti. A cottura ultimata versate versate nella torta il burro fuso
ancora caldo attraverso la fessura .( vedi my photo). </h3>
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<span style="color: blue;"><span style="color: #274e13;"> <span style="color: #990000;">Gazpacho Vegan :</span></span></span>
polpa Pomodori 300 gr, 1/4 di Cetriolo ,1 Peperone rosso , 1 Cipolla
bianca ,2 spicchi Aglio,3 cucchiai di Pangrattato ,2 cucchiai di Aceto
di vino rosso ,3 cucchiai di Olio d’oliva ,150 ml di acqua ,Sale ,Pepe.<span style="color: red;">METHOD-</span>Per
un ottimo gazpacho preparato secondo la ricetta originale iniziamo
lavando i pomodori e tagliarli in otto.Sbucciare il cetriolo, tagliarlo a
metà nel senso della lunghezza e raschiare via i semi con un cucchiaio,
tagliuzzarlo grossolanamente e ridurlo in purea nel mixer insieme ai
pomodori e a 150 ml di acqua fredda.Tagliare a metà il peperone,
eliminare il torsolo e lavarlo.Sbucciare la cipolla e tritarla
finemente, ridurre anch’essa in purea nel mixer insieme al peperone e
allo spicchio d’aglio sbucciato.Passare al setaccio la purea di verdure,
mescolarvi bene insieme il pangrattato e insaporire con sale e
pepe.Aggiungere al gazpacho, mescolando, l’aceto e l’olio d’oliva e far
riposare coperto in frigorifero per 2 ore.Distribuire il gazpacho in
tazze e servirlo con una decorazione a piacere.</h3>
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<span style="color: blue;"><span style="color: #274e13;"> **************** 02/06/2021 photo adrianomennillo<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDU3yXI5Tj5gcxdVXetkuh8XbzuDUm2eaB2zFowITLqF_pJdW87pk8CUluiDMz0fuiVx1-kZ6VUC69y__o2nd5DZjmQujvwaaDUgkH69pY0jIA2oFGaTBaotz9wJRqr2G9kncidIxpNiYG/s2048/IMG_4078%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDU3yXI5Tj5gcxdVXetkuh8XbzuDUm2eaB2zFowITLqF_pJdW87pk8CUluiDMz0fuiVx1-kZ6VUC69y__o2nd5DZjmQujvwaaDUgkH69pY0jIA2oFGaTBaotz9wJRqr2G9kncidIxpNiYG/s320/IMG_4078%255B1%255D.JPG" width="320" /></a></div><br />********</span></span></h3>
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<span style="background-color: yellow;"><i><span style="color: blue;">Pumpkin a la Village ( classico piatto Russo ) ingredienti e dosi : </span></i></span>2 lb (1 kg) peeled pumpkin -1 cup boiling water - 1 tbsp butter -1 tbsp lard -1 tbsp flour - 1 cup sour cream -4/5 tbsp vegetable broth - 3 tbsp tomato paste - Salt, ground pepper, and sugar on your taste _<span style="color: blue;">fate cosi -</span>Cut a pumpkin into medium cubes. Pour a boiling water into a sauce-pan, put pumpkin pieces into the
sauce-pan, add a butter, and simmer under a lid until pumpkin turns
mild.Melt a lard in a large skillet, and stir-fry a flour with lard for 1 minute. Then, add a sour cream,salt, sugar, pepper, and vegetable broth, and stir well.. Continue heat the skillet on a low heating.Put the pumpkin into the skillet, stir, and simmer for about 2 / 3 minutes under lid. Serve with boiled potatoes.</div>
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<b><span style="color: #274e13;">Zuppa di S.Francesco ( dai miei appunti di chef d'etage )-ingredienti .ricotta -uova-farina-noce moscata-olio per friggere -brodo vegetale o di carne -sale e pepe .<span style="color: red;">method_<span style="color: #274e13;">lavorate 250 gr di ricotta con la spatola di legno finchè non risulti omogenea e ben soffice , poi unite 1 uovo sbattuto , 3 cucchiai di farina , poca noce moscata , sale e pepe , continuate a mescolare finchè non si addensa , una volta ben addensate , standete un pò di farina sul tavolo e di questo impasto fate delle polpette ( a grandezza normale o a piacere ) infarinatele e friggetele in olio caldo </span></span></span></b><span style="color: #274e13;">, una volta terminato tutto l'impasto (polpette ) aggiungetele nel brodo _</span></div>
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<span style="color: #274e13;"><span style="color: blue;">** conseil du chef adrianomennillo</span> </span>_ <span style="color: #274e13;">il sapore di questa zuppa dipenderà dal brodo che avete scelto in precedenza / di manzo / o vegetale _</span></div>
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<b> Borstch ( UKRAINE _<span style="color: red;">ingredienti e dosi :</span><i> </i></b><i>3/1/2c. canned tomatoes , 5/6 med.size potatoes
cut in halves ,1 large carrot cut fine, 1 small peeled beet
, salt to taste , 1 small onion chopped, butter, 4c. shredded
cabbage , 3/4c. sweet cream ,1/2c. fresh green pepper chopped
, 2 tbs. fresh or dried dill , 1 celery chopped fine , 2/1/2 qts. water, 1/1/2c. diced potatoes,
black pepper .</i><span style="color: blue;">fate cosi-</span>Put water to boil in large kettle.Add 1/2 c. canned tomatoes.
When water is boiling drop in 5 or 6 med. size potatoes,chopped carrot and the beet. While this is cooking
add 3 tbs butter in frying pan. When melted add chopped onion,cook tender but do not brown. Add 3c. canned tomatoes
and let simmer with onion and butter until a thick sauce.
Set to back of stove. Into a separate frying pan put 2-3 tbs. butter to melt. Add
2c. shredded cabbage and fry.Cook tender but do not brown.Shred another 2c. to add later to the borstch. .When potatoes are tender remove them to a bowl.Add 2tbs.
butter, mash well,then add 3/4c. sweet cream and mix well
and set aside. Add 1/1/2c. diced potatoes to the stock and the remainder
of the shredded cabbage. When diced potatoes are tender,
add the onion-tomato- sauce, then add the cooked cabbage,and the
potato-cream mixture. Add 3 tbs. butter to the borstch. Stir
well. Add fresh chopped fine green pepper. Add 3tbs fresh or dried
dill. The more fresh dill the better the flavor..Remove beet, one hour later after borstch is ready. Borstch is ready to serve.Serve hot. Serve with chopped garlic in your soup bowl and a fresh piece
of bread and butter.<br />
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<span id="result_box" lang="en"><span class="hps">photo by</span> <span class="hps">adrianomennillo agosto 2013 </span><span> </span></span></div>
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<span id="result_box" lang="en"><span> (<span style="color: blue;">1</span></span><span>)</span> <span class="hps">to</span> <span class="hps">Colla </span> <span class="hps">Micheri</span> - Medioval Village ,</span></div>
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<span id="result_box" lang="en">( <span style="color: blue;">2 </span>) <span class="hps">Laigueglia</span><b><span style="color: red;"> >> </span></b> <span class="hps">Rosa is</span> <span class="hps">already</span> <span class="hps">nice</span> <span class="hps">when</span> <span class="hps">you can</span> <span class="hps">walk</span> <span class="hps">on foot</span> <span class="hps">is beautiful</span> <span class="hps">_</span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4cJosw5eeLqfsNGwc6pgm_0cReOKpQcbMfUke-zs-Lp-qsgnuQfjhO6cT5kSWfTPp7CTB-aNaii8SIBTrIvroDcxmquKvjiX2owap9u53wNsr3HBbXD1FFudbm1B5cRiXjWcVNEPFk2c/s1600/i+primi+15+gg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4cJosw5eeLqfsNGwc6pgm_0cReOKpQcbMfUke-zs-Lp-qsgnuQfjhO6cT5kSWfTPp7CTB-aNaii8SIBTrIvroDcxmquKvjiX2owap9u53wNsr3HBbXD1FFudbm1B5cRiXjWcVNEPFk2c/s320/i+primi+15+gg.jpg" width="320" /><span style="color: red;">photo canon ftb 135mm ;</span></a></div>
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<span style="color: red;"> by adrianomennillo1983 , 21 ottobre , Rosa & massimoadrianomennillo</span></div>
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<span id="result_box" lang="en"><span class="hps"></span><span></span><span></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"><br /></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zc6Vh-z3zVgbiadvlY3-Ix4KTf1KQpCzAkS-49N7vsGI59Yh2IdnDlUi3R954RJh3K3B_J3fEtzIhpBj5wWSFttWQ3PgHG4pLXjDO7q8BWbjmUtI1NuwvW7lB5VzSLEhMXxG5F0Dl2_c/s1600/bestacarrara.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: red;">photo Calcio ' Besta ' ( Milano ) 1° sotto a sinistra </span><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zc6Vh-z3zVgbiadvlY3-Ix4KTf1KQpCzAkS-49N7vsGI59Yh2IdnDlUi3R954RJh3K3B_J3fEtzIhpBj5wWSFttWQ3PgHG4pLXjDO7q8BWbjmUtI1NuwvW7lB5VzSLEhMXxG5F0Dl2_c/s400/bestacarrara.jpg" width="400" /></a></div>
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CARPA della notte di NATALE > ingredienti
per 4/6 persone ; 1 carpa grande, oppure 2 piccole , 250 gr di funghi
champignon coltivati , salvia , prezzemolo trito , pangrattato , aceto ,
burro , sale e pepe - <span style="color: red;">method</span> : squamate la
carpa , sventratela , aprendole il più possibile e molto delicatamente
il ventre , tenetela per 60 minuti in acqua fredda salata , rinnovando
2-3 volte il cambio dell'acqua , alla fine la sciaguate in acqua e aceto
, poi asciugatela conditela con sale e pepe e soffregate la pelle con
le foglie di salvia , pulite e tritate i funghi , metteteli in un
tegamino con una noce di burro ,poco sale e prezzemolo trito , cuocete a
fuoco bassissimo , poi una cotti riempite la carpa con i funghi cotti e
chiudete l'apertura con un filo da cucina , sistemate il pesce ripieno
in una teglia da forno imburrata , cospargetelo abbondantamente di
fiocchetti di burro e cuocete in forno a calore moderato sino a quando
la superficie del pesce è ben dorata , a questo punto spargete sulla
carpa il resto del prezzemolo tritato mescolato al pangrattato ,
aggiungete qualche fiocchetto di burro e tenete in forno ancora per 2
minuti_<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUfr359_xFc9tXWmxDoCF2MYCW6kzk1NxKgiQBQ5Zr6CF7i2ZmKqUxb3GLYcps3CPUB7Mq4bl54cukXv_3A4kjgYC2M3-do6Rv2SHJY-8UKqzIckcKGmJ-B8Etfxq2yaDmqWICATUjz1q/s1600/adrianoaustralia.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: red;">photo to massimoadrianomennillo > AUSTRALIA 2009 > </span><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUfr359_xFc9tXWmxDoCF2MYCW6kzk1NxKgiQBQ5Zr6CF7i2ZmKqUxb3GLYcps3CPUB7Mq4bl54cukXv_3A4kjgYC2M3-do6Rv2SHJY-8UKqzIckcKGmJ-B8Etfxq2yaDmqWICATUjz1q/s320/adrianoaustralia.JPG" width="240" /></a></div>
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<i><span style="font-family: "vivaldi";"><span style="font-size: 22pt; line-height: 100%;"><span style="color: red;"></span></span></span></i><b><i><span style="font-family: "vivaldi";"><span style="font-size: 30pt; line-height: 100%;"><span style="color: darkgoldenrod;"></span></span></span></i></b><br />
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<span style="color: green;"><span style="background-color: purple;"><span style="background-color: yellow;"><span style="color: red;">Carpa alla Birra - ingredienti e dosi -</span></span></span>1 kg. di carpe - 1/2 litro di birra scura - 2 cipolle - 1 mazzetto di prezzemolo - 2 spicchi d'aglio - 4 foglie d'alloro -sale - noce moscata - 1 o 2 chiodi di garofano -spezie miste -cannella -pepe - buccia di limone grattugiata -3 cucchiai di farina -1 cucchiaino di miele - 3 cucchiai di aceto<i><span style="color: purple;">-method></span></i> Tagliate
le carpe in pezzi spessi circa 1/2 cm. e portateli ad ebbollizione
nella birra insieme agli altri ingredienti tritati e le spezie e
lasciate sobbollire per circa 1/2 ora fino a che la carpa sia tenera. Rimuovete
i pezzi della carpa e metteteli da parte. Lasciate imbrunire la farina
in una padella senza grasso, aggiungete il sugo creato dalla birra,
addolcite con il miele e lasciate cuocere fino a che si addensi. Mettete
i pezzi di carpa nella salsa e lasciate giungere ad ebollizione e
servite immediatamente.</span></div>
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<h2 class="title"> §§§§§§§§</h2>
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<span style="color: #783f04;"><b>TARTA <span style="font-family: "comic sans ms" , cursive;"><span style="color: #ff00aa;"><i>de </i></span></span> MANZANAS</b></span> :<span style="color: magenta;">ingredienti e dosi > </span><br />
<i>300 gr harina</i><br />
<i>100 gr azucar</i><br />
<i>200 gr mantequilla</i><br />
<i>1 huevo</i><br />
<i>1 pizca de sal</i><br />
<i>grasa para el molde</i><br />
<i>750 gr manzanas</i><br />
<i>el zumo de 1 limon</i><br />
<i>1 cucharadita de canela</i><br />
<i>jela de albaricoque para glasear</i><br />
<span style="color: magenta;">FATE COSI > </span><i>Prepare una pasta quebrada con harina, </i><i>azucar, mantequilla, huevo y sal. Tapela</i><i> y déjela reposar durante 30 minutos en el</i><i> frigorifico. Después estire la masa. Recubra con ésta un molde desmontable pro</i><i>curando que la masa suba hasta el borde.</i><i> Pinche repetidamente el fondo con un</i><i> tenedor.</i><i> Pela las manzanas, quiteles las pepitas y cor</i><i>telas en rodaias. Dispongalas sobre la masa</i><i> y rocielas con el zumo de limon. Cueza du</i><i>rante 30 minutos en el horno precalentado</i><br />
<i>a 200°C. Deje que se enfrie ligeramente la</i><i> tarta ya cocida, espolvoréela con canela y</i><br />
<i>glaséela con jalea de albaricoque. Deje que</i><i> se enfrie en el mismo molde.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqxUgW7OZDnzyfRGt6f8srdCtNGWjl6_T6LoccW9vyujb6vnusHLEns927ftEznf1YsqO2QCdG8LyjJR_omABEZ3C1z9-nQ-AXgAv90a1emCRZ83sCIJHS62RfxGlUif4HlMJmr2npU3z/s1600/lorena127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqxUgW7OZDnzyfRGt6f8srdCtNGWjl6_T6LoccW9vyujb6vnusHLEns927ftEznf1YsqO2QCdG8LyjJR_omABEZ3C1z9-nQ-AXgAv90a1emCRZ83sCIJHS62RfxGlUif4HlMJmr2npU3z/s320/lorena127.jpg" width="320" /></a></div>
<span style="color: magenta;">photo by adrianomennillo > massimoadriano , jole anna mennillo _</span><br />
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.<i><span style="color: red;">Mulligatawney > ingredienti e dosi per 4 persone :800/ 1000 gr di pollo tagliato a piccoli pezzi , 4 cipolle bianche , poco burro , brodo di pollo , curry , 1 sedano-carota-cipolla , 1 vasetto di yogurt ( meglio quello greco ) <span style="color: blue;">> method >Per primo fate il brodo con un pezzo di pollo , sedano-carota -cipolla , poi fate soffriggere le cipolle tagliate a filangèe per 15-20 minuti , a parte rosolate i pezzi di pollo con burro per 4 minuti ,poi passate il pollo sul soffritto di cipolle e aggiungete il brodo , fate cuocere per 40/50 minuti a fuoco basso , unite poco brodo solo se necessario -Alla fine aggiungete la salsa al curry e regolate di sale , spegnere e fuori dal fuoco <span style="color: red;">[ togliete la pentola dal fuoco ] legate con il vasetto di yogurt _</span> </span></span></i><br />
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<span style="color: red;">******* </span><span id="result_box" lang="es"><span class="hps">consejos de la</span> <span class="hps">Chef</span> <span class="hps">adrianomennillo</span>> es un <span class="hps">plato</span> <span class="hps">picante</span> <span class="hps">y amargo</span> , <span class="hps">como la ciruela</span> <span class="hps">agria y</span> <span class="hps">chiles</span> <span class="hps">picantes</span> <span class="hps">_ </span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60elc6tD_RhmTwWEz07jv3kK25rXS-RoZH0lTosLdCjjc4oLGiy7lsxsTlFuJdKrINMMxHSyRa2t73NwHIiW7_UgSy4XKAg__0Pvas-OdISrGsepYBSVDzCPk0CrbJb9etFHSzYm-DTYt/s1600/2+ROSA.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: yellow;"><b>photo by adrianomennillo; canon ftb / 1 ) photo Rosa & massimoadriano to Ischia / 2) photo Rosa to Napoli </b></span><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60elc6tD_RhmTwWEz07jv3kK25rXS-RoZH0lTosLdCjjc4oLGiy7lsxsTlFuJdKrINMMxHSyRa2t73NwHIiW7_UgSy4XKAg__0Pvas-OdISrGsepYBSVDzCPk0CrbJb9etFHSzYm-DTYt/s320/2+ROSA.jpg" width="241" /></a></div>
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<span style="background-color: blue;"><b><span style="background-color: yellow;">Homard à la saveur d' orange :</span></b></span></span></span><br />
<span class="instructions"><span class="ingredient"><span style="background-color: blue;"><b><span style="background-color: yellow;"><span style="color: red;">/ aragosta al sugo d'arancia / </span> ingredienti e dosi per 2 persone > </span></b></span>2 homards bretons - 9 oranges - 3 citrons - 12 mini maïs - 1 courgette 1 navet -300 gr d'épinards frais - 2 bâtons de cannelle<br />
150 gr huile d'olive - 70 gr de beurre - sel<br />
poivre et 1/2 cuillère a café de poudre desafran</span></span><br />
<span class="instructions"><span class="ingredient"> </span>
<span style="color: red;">> il giorno prima ( la veille ) </span>1/ Cuire les homards dans de l'eau bouillante avec un peu de gros sel, 3
citrons et 3 oranges pressé. Mettre les bâtons de cannelle à infuser
dans 150 g d'huile d'olive.<br />
<i><span style="color: blue;">> il giorno dopo ( le lendemain ) </span></i> Presser le jus de 6 oranges le passer au chinois, le mettre sur le feu(doux) laisser réduire au 3/4. Éplucher les légumes puis couper la courgette et le navet en 3 tronçons puis les coupés en 4 et les taillés a l'anglaise.Faire cuir les morceaux de navet dans de l'eau bouillante salé 3à4 min
(légumes croquant)et les plongés dans de l'eau glacée pour stopper la
cuisson puis les réserves sur du papier absorbant, répéter l'opération
pour les carottes 5 à 10 min, les courgettes 2 à 3 min enfin le maïs
(dans de l'eau bouillante safrané) 10 à 12 min (ne pas le plonger dans
l'eau glacée).Pendant ce temps le jus d'orange réduit tranquillement - Décortiquer les homards en coupant les queues en 2, retirer
délicatement les chairs des pinces et les autres petits
morceaux(réserver les têtes nettoyées pour la présentation).Remettre tous les légumes à l'eau bouillante, faire chauffer un peut
d'huile d'olive dans une sauteuse, faire fondre 20 g de beurre dans une
casserole, faire revenir (à feu doux) le homard (les queues coté chair)
dans 40g de beurre, puis les petits morceaux restant le tout environ 4
min. Sortir les légumes de l'eau les plonger dans la casserole de beurre
fondue,salé et poivré(à feu doux)mettre les épinard dans la sauteuse qui
contient l'huile d'olive faire cuire en remuant (délicatement) 2 min,
ajouter 10 gr de beurre dans la sauce à l'orange, salé et poivré. Dressage du plat :<span style="color: purple;">>> </span>Mettre un lit d'épinard au centre de l'assiette y disposer la tête de
homard,déposer les queues ainsi que la chair des pinces puis les petits
morceaux,y ajouter harmonieusement les légumes arrosez les de la sauce a
l'orange puis arrosez les morceaux de homard avec l'huile de cannelle _<br />
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*******<br />
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<span style="color: navy;"><span style="font-size: 12px;"><span style="font-size: 16px;"><span style="font-family: cursive;"><i><br /> <span style="color: navy;"><span style="font-size: 12px;"><span style="color: #003366;"><span style="font-size: 16px;">Spaghetti alla chitarra > ingredienti per 4 persone ></span></span> <span style="font-size: 16px;"><span style="font-family: cursive;"><span style="color: #003366;"><i>2 zucchine ,</i> <i>1 scalogno,</i> <i>sale e pepe ,</i> <i>20 ml di latte,</i> <i>pecorino grattugiato, olio d'oliva , 1 noce di burro, prezzemolo, 1 cucchiaino di zenzero. ></i></span></span></span></span></span></i><span style="color: navy;"><span style="font-size: 12px;"><span style="font-size: 16px;"><span style="font-family: cursive;"><span style="color: #003366;"><i><span style="color: red;">method</span></i></span></span></span></span></span><i><span style="color: navy;"><span style="font-size: 12px;"><span style="font-size: 16px;"><span style="font-family: cursive;"><span style="color: #003366;"><i> ></i><i>Affettate sottilmente la cipolla e soffriggete in padella con olio e poco burro ,</i><i>Appena diventa trasparente aggiungiamo le zucchine tagliate alla julienne ,</i>Aggiungere sale e pepe quanto basta. , essendo sottili le zucchine</span> <i>,
non hanno bisogno di una lunga per cui dopo un paio di minuti
aggiungere il latte e lo zenzero e proseguire a fiamma media per altri
cinque minuti.</i><i> - Cuocere gli spaghetti in acqua salata e appena
scolati li aggiungiamo al sugo facendoli saltare qualche minuto ,
aggiungendo il pecorino e il prezzemolo trito.</i> </span></span></span></span></i></span></span></span></span><br />
<span style="color: navy;"><span style="font-size: 12px;"><span style="font-size: 16px;"><span style="font-family: cursive;"><i><span style="color: navy;"><span style="font-size: 12px;"><span style="font-size: 16px;"><span style="font-family: cursive;"><i><span style="color: red;">*****conseil du cook adrianomennillo > </span> si
possono aggiungere anche dei fiori di zucca , inserirli
tagliati a filetti non troppo sottili all'ultimo minuto di cottura del
sugo.</i></span></span></span></span></i></span></span></span></span><br />
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<i><span style="color: red;">photo moi chef de rang by Hotel Regina Palace _ STRESA _</span></i><br />
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<span style="color: navy;"><span style="font-size: 12px;"><span style="font-size: 16px;"><span style="font-family: cursive;"><i> <span style="color: #1100ff;"><span style="background-color: #ffee00;"><span style="color: #ff0044;">Carciofi
alla Toselli ( Enrico Toselli 1883-1926 , musicista e pianista di fama
mondiale ) ingredienti per 4 persone > 8 carciofi , 1 scatoletta di
polpa di aragosta , 1 limone , PER LA BESCIAMELLA . 30 gr di burro , 20
gr di farina , sale e pepe bianco , 1\4 di latte , noce moscata ,
formaggio grattuggiato _</span></span></span></i><span style="color: #1100ff;"><span style="background-color: #ffee00;"><span style="color: #ff0044;"><span style="color: blue;">METHOD </span></span></span></span><i><span style="color: #1100ff;"><span style="background-color: #ffee00;"><span style="color: #ff0044;">> pulite i carciofi liberandoli
dalle foglie più dure e tagliateli a due terzi di altezza , conservate
solo il cuore , con un cucchiaino eliminate il fieno , poi lavate i
carciofi e spruzzateli con il succo di limone , riempiteli con la polpa
di aragosta spezzettata m per la besciamella > fate fondere 20 gr di
burro in una casseruola e incorporateci la farina , mescolando
continuamente , salate , pepate e diluite con il latte , continuate a
mescolare e aromatizzate con noce moscata , fate cuocere per 7 minuti ,
imburrate una pirifila , adagiatevi i carciofi ripieni , ricopriteli con
la besciamella e spolverizzateli con il formaggio grattuggiato ,
mettete nel forno per 20 minuti _</span></span></span></i></span></span></span></span><br />
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<span style="color: purple;"><i>New York Spaghetti > ingredienti e dosi _</i></span><br />
3/4 pound of thin spaghetti <br />
1 bunch of broccoli <br />
3 tbsp of butter<br />
2 medium cloves of garlic, minced <br />
1/3 pound of blue cheese <br />
1/2 cup of grated parmesan cheese<br />
<span style="color: purple;">> method > </span>The first thing that you are going to do is to bring pan of water to a
boil. Then you will take and wash the broccoli and cut flowerettes off
of the stalk, leaving about 1 inch of the stem on each one. Now go ahead
and place the flowerrettes into the boiling water, cover and cook it
for about 5 minutes. Then you are going to drain the water from it and
set it aside. Now you are going to cook the spaghetti according to the instructions
which are listed on the package. You will want to make sure that you
only cook it until it is tender, you don't want to make it mushy. Then
you will want to drain the water from it and set it aside. Go ahead and melt some butter in a skillet and sauté the garlic over a
low heat. Once the garlic is lightly sautéed, you will want to add in
the cheese. You want to make sure that you stir the cheese until it is
all the way melted. Now go ahead and place the hot spaghetti into a
serving bowl with the cooked broccoli. Toss it together with the cheese
sauce. Now you will sprinkle it with Parmesan cheese and some cracked
pepper. Then you will want to give it a final toss. Once you serve this
dish to your guests, you won't believe how much they will really enjoy
it.<br />
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<span style="color: blue;">1) photo moi to cook Milano ></span><br />
<span style="color: blue;"> 2 ) photo moi chef d ' etage > Hotel Frankfurt Intercontinental -</span><br />
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<i><span style="color: blue;"><span style="font-family: "dashicons";">Tagliatelle al gongonzola e noci _ingredienti e dosi :</span></span></i>
400 gr di tagliatelle all’uovo fresche - 150 gr di gorgonzola dolce
- 200 gr di panna - 25/30 gr di noci tritate - q.b. sale
.METHOD-Tagliate il gorgonzola a piccoli pezzi, dopo averlo privato
della crosta, e mettetelo in una terrina con la panna, lasciandolo a
macerare per almeno mezzora, Poi versatelo in una casseruola
possibilmente di coccio, mettete sul fuoco a fiamma bassa e fate
cuocere, mescolando continuamente con un cucchiaio di legno, fino a
ottenere una crema liscia e omogenea.Dopo aver cotto la pasta al dente e
averla scolata, versatela nel tegame con la crema di gorgonzola,
mescolatela bene, versatela in un piatto di servizio, spolverizzate con i
di gherigli di noce e portate subito in tavola.<br />
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Penne ( or Spaghetti ) al gorgonzola e noci _ingredienti e dosi- 220 gr di pasta<br />
<span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">penne or Spaghetti - </span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> 90</span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">gr</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Gorgonzola</span><span class="wprm-recipe-ingredient-notes" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; opacity: 0.7; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">dolce</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">- 70</span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">gr</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Gherigli di noci</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">- 70</span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">gr</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Speck</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> - </span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">50</span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">gr</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Panna fresca o latte</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> - </span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Scaglie di parmgiano</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">- </span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Sale</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> - </span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: left; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 8px; margin-right: 0px; margin-top: -2px; margin: -2px 0px 0px 8px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Olio extravergine di oliva .METHOD-</span><br />
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Sminuzzare i gherigli di noci su un tagliere con un coltello.agliare lo
speck a dadini e rosolarlo in un filo di olio extravergine di oliva.Nel
frattempo sistemare sul fuoco una pentola con acqua salata e in una
casseruola versare la panna fresca o il latte, aggiungendo alla stessa
il gorgonzola a cubetti e cuocere a fuoco lento per un paio di minuti.
Cuocere la pasta e scolarla al dente non appena sarà cotta.Tuffare le
penne nella crema di gorgonzola ed amalgamare il tutto.Unire le noci
sminuzzate, lo speck e sistemare la pasta nei piatti di
portata.,decorare con scaglie di parmigiano e servire. </h3>
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_______ </h3>
<h3 class="wprm-recipe-header" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; clear: none; color: black; font-family: "Fira Sans", "Helvetica Neue", Arial, Helvetica, Verdana, sans-serif; font-size: 28px; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 33.6px; margin: 30px 0px -10px; outline: currentcolor none 0px; padding: 0px; text-transform: none; vertical-align: baseline;">
<span style="color: blue;">Calamari imbottito ripieni_ingredieti e dosi : </span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;">8 calamari piccoli</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> -10 olive verdi -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> ½ cipolla bionda -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> 2 spicchi d'aglio -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> 1 pugno di capperi sotto sale -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> 1 latta di pomodoro pelato -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;">6 cucchiai di pangrattato fine -</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Lato, "Trebuchet MS", Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.3px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 1.6px;" /><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;">2 cucchiai di formaggio parmigiano grattugiato -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;">2 cucchiai di formaggio pecorino grattugiato -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> prezzemolo -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> 1 pomodoro maturo -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;">sale -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> pepe nero -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> peperoncino rosso -</span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" itemprop="recipeIngredient" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; color: #333333; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 1.6px;"> olio d'oliva - METHOD _ </span><span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" style="background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 1.6px;">Pulite
i calamari rimuovendo la testa e poi pulire l'interno: togliete le
interiora, la bocca e la pelle. Prendete 4 teste e tagliate i tentacoli a
pezzettini, tenete le altre 4 teste intere per il sugo. Lavate il
pomodoro e tagliatelo a dadini, lavate il prezzemolo e tritatelo
finemente.</span></h3>
<br />
<span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" style="background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 1.6px;">In
una padella capiente rosolate i tentacoli con poco olio per circa 2
minuti. Una volta cotti versateli in una scodella, unite pangrattato, i
formaggi grattugiati, il sale, pepe, il pomodoro, prezzemolo, olio
quanto basta a rendere il composto morbido. Farcite il corpo dei
calamari con il composto ottenuto e chiudete l'estremità con uno
stecchino.</span><br />
<br style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Lato, "Trebuchet MS", Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.3px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 1.6px;" />
<span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" style="background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 1.6px;">Lavate i capperi sotto l'acqua corrente per rimuovere il sale, affettate le olive a rondelle.</span><br />
<span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" style="background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 1.6px;">Nella
padella che avete precedentemente usato, rosolate la cipolla e l'aglio,
unite il peperoncino, le olive a rondelle e i capperi, lasciate
insaporire per qualche minuto e aggiungete la polpa di pomodoro pelato.
Salate leggermente e appena il sugo avrà preso bollore disponete i
calamari ripieni e le teste tenute da parte nel sughetto.</span><br />
<span face=""lato" , "trebuchet ms" , "helvetica" , sans-serif" style="background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-weight: 400; letter-spacing: 0.3px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 1.6px;">Coprite
con un coperchio e lasciate cuocere a fuoco medio i calamari per circa
20-25 minuti, il tempo di cottura varia in base alle dimensioni dei
calamari, ricordandovi di punzecchiarli di tanto in tanto per evitare
che la pelle restringendo li faccia scoppiare. Servite i calamari
ripieni in umido caldi con il sughetto di contorno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRrXfNpXhF_o9qjUJt7DTdXsjGl48W8lGmT7R_STboAGdVwkS7DbMDnfluk4DEluco1EUhs28xedAmABlEAv_oZa2rwbctEFX3rlUkeK-t95My2JkAuvb6pAbX-dtqSiaLGwIlm5C0VsT/s1600/IMG_7056%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1193" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRrXfNpXhF_o9qjUJt7DTdXsjGl48W8lGmT7R_STboAGdVwkS7DbMDnfluk4DEluco1EUhs28xedAmABlEAv_oZa2rwbctEFX3rlUkeK-t95My2JkAuvb6pAbX-dtqSiaLGwIlm5C0VsT/s320/IMG_7056%255B1%255D.JPG" width="320" /></a></div>
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<div class="wprm-recipe-instructions-container" style="-webkit-text-stroke-width: 0px; background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; font-family: Raleway, "Helvetica Neue", Arial, Helvetica, Verdana, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; outline: currentcolor none 0px; overflow-wrap: break-word; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">
Boeuf de Chalosse_ingredienti e dosi : Le
bœuf de Chalosse est le fleuron de ce petit pays, la Chalosse, surnommé
le "jardin des Landes", fertile et verdoyant coincé entre le Gave de
Pau et l'Adour, composé de paysages de collines et de bois, de longues
plaines, de prairies et de culture de maïs...Le bœuf de Chalosse
est issu de races à viande noble : la Bazadaise, la Limousine et la
Blonde d'Aquitaine. Les bêtes sont abattues en moyenne à l'âge de 3 ans
et demi ayant atteint les 450 à 500 kg... Tout le temps nécessaire est
laissé au bœuf de Chalosse de grandir paisiblement en prenant son temps.Nourri
à l'herbe grasse et au maïs, de foin et de grain sec, le bœuf de
Chalosse a une viande au goût inimitable, authentique et unique,
persillée avec un succulent petit goût de noisettes. Pour en exhausser
le goût, il est recommandé de ne jamais saler la viande avant cuisson.C'est
une viande qu'on a plaisir à cuisiner, juste grillée ou en tartare,
mijotée façon tajine ou sauté, accommodée à la mode des paupiettes ou
des bouchées.<br />
<h3 class="wprm-recipe-header" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; clear: none; color: black; font-family: "Fira Sans", "Helvetica Neue", Arial, Helvetica, Verdana, sans-serif; font-size: 28px; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 33.6px; margin: 30px 0px -10px; outline: currentcolor none 0px; padding: 0px; text-transform: none; vertical-align: baseline;">
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PreparazioneSciogliere 20 gr di burro in un tegame, quindi far rosolare
la carne a fiamma vivace facendola colorire in modo uniforme. Togliere
la carne e, dopo aver abbassato la fiamma, far appassire la cipolla
affettata. Dopo 8 minuti unire la carne ed il vino: una volta che questo
è sfumato, salare e coprire lasciando in cottura a fiamma bassa per 3
ore. Intanto setacciare la farina, aggiungere un pizzico di sale e 3
uova ed impastare fino a raggiungere un composto uniforme.Una volta
cotto il brasato, lo si deve passare nel tritacarne e raccoglierlo in
una terrina, tranne cinque cucchiai che vanno accantonati assieme al
sugo di cottura che verranno utilizzati per il condimento. Nella terrina
si unisce l'uovo, 30 grammi di parmigiano ed un pizzico di sale,
amalgamando con cura gli ingredienti.</h3>
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<h2 style="text-align: left;">
<i><br /></i></h2>
<h2 style="text-align: left;">
<span style="color: #134f5c;"><i><span style="color: blue;"> _____________</span></i></span></h2>
<h2 style="text-align: left;">
<span style="color: #134f5c;"><i><span style="color: blue;">Polpette fritte ( or al forno) di melanzane_ingredienti e dosi:</span></i></span>
4 /5 melanzane lunghe - 200 gr di pane raffermo - 1 bicchiere di latte
-2 uova -50 gr di parmigiano grattato -1 pomodoro rosso tagliato a
dadini -1/2 spicchio di aglio -pangrattato -prezzemolo -sale -pepe -
olio per frittura ( arachide). METHOD-Inzuppare il pane nel latte
quindi, una volta che è ammorbidito, strizzarlo e sminuzzarlo
grossolanamente dentro una ciotola lasciandolo da parte.Sbollentare le
melanzane in acqua bollente dopo averle pulite e tagliate a metà quindi,
una volta morbide, toglierle dall’acqua di cottura e strizzarle per
bene in modo da eliminare tutta l’acqua in eccesso.In un robot da cucina
frullare le melanzane con le due uova quindi aggiungere il pane
ammorbidito, il pomodoro rosso, l’aglio sminuzzato, prezzemolo, sale e
pepe al bisogno mescolando per bene fino ad ottenere un composto cremoso
e omogeneo.Formare delle palline di composto dando loro la forma che
più si preferisce e passarle nel pangrattato.Far riscaldare l’olio per
friggere quindi, una volta pronto, friggere le polpette fin quando non
sono dorate fuori su entrambi i lati. Scolare su carta assorbente e
servire subito o anche fredde.</h2>
<h2 style="text-align: left;">
<span style="color: #134f5c;"><i> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKeGc48D6CyaNKt1mnV1LVvIHKGmIqEyeJoerecOBPK1q3NMNcL0VXEtppIdtftdGZMs3YWubjgZSSl8Zut-l84icaSNyZNnw9sa30zgTeYpG04k4WqFRG1_mqRSzo2OdIGWb6lkU6Nil/s1600/IMG_6784%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1376" data-original-width="1600" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKeGc48D6CyaNKt1mnV1LVvIHKGmIqEyeJoerecOBPK1q3NMNcL0VXEtppIdtftdGZMs3YWubjgZSSl8Zut-l84icaSNyZNnw9sa30zgTeYpG04k4WqFRG1_mqRSzo2OdIGWb6lkU6Nil/s400/IMG_6784%255B1%255D.JPG" width="400" /></a></div>
</i></span></h2>
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<span style="color: #134f5c;"><i> ******* </i></span></h2>
<h2 style="text-align: left;">
<span style="color: #134f5c;"><i>Pappardelle al ragù di cinghiale -ingredienti per 4 persone:</i></span>
500 gr Pappardelle -500 gr polpa di cinghiale tagliato a piccoli pezzi
-1 Sedano, costa , cipolla -1 Aglio a spicchi -foglie di alloro e
salvia- 4 bacche di ginepro -2 rametti di Rosmarino -15 dl di Vino
Chianti Classico -250 gr passata di pomodoro -Olio extravergine -sale
q.b. -pepe in grani q.b.METHOD-<b style="box-sizing: inherit; font-weight: 700;">Pulire molto bene il cinghiale</b> togliendo quasi completamente ogni parte grassa (è proprio il grasso che ritiene maggiormente il sapore di selvatico).<b style="box-sizing: inherit; font-weight: 700;">Tagliare la polpa</b> di
cinghiale a piccoli pezzi (cubetti) e metterli a marinare per una notte
intera nel vino rosso, aggiungendo tutti gli odori (sedano, carota,
cipolla, un po’ di alloro e salvia, 4 bacche di ginepro, alcuni grani di
pepe).<b style="box-sizing: inherit; font-weight: 700;">Prendere una pentola</b>,
aggiungere un po’ di olio di oliva, e un battuto di cipolla aggiungendo
2 foglie di alloro e alcuni grani di pepe nero. Far imbiondire il
battuto.<b style="box-sizing: inherit; font-weight: 700;">Scolare la polpa di cinghiale</b> e
riporla nella pentola in modo da farle prendere un po’ di colore.
Sfumare con del vino Chianti Classico. Per un gusto più speziato
aggiungere anche delle erbe e spezie scolate della marinatura notturna.<b style="box-sizing: inherit; font-weight: 700;">Aggiungere qualche cucchiaio di passata di pomodoro</b>,
salare e far cuocere a fuoco basso, allungando se necessario con acqua e
un filo d’olio fino a che la carne non sarà morbida (cottura circa 1
ora).<b style="box-sizing: inherit; font-weight: 700;">Mettere a cuocere la pasta</b> in abbondante acqua bollente, salata.<b style="box-sizing: inherit; font-weight: 700;">Prendere una padella</b> e versare del sugo di cinghiale pronto., scolare la pasta al dente, in modo da poterla far saltare almeno 4/<div class="separator" style="clear: both; text-align: center;">
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5 minuti nella padella con il sugo.</h2>
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<span style="color: #134f5c;"><i>Spaghetti ( or tagliatelle ) mare e monti _ingredienti e dosi per 4 persone:</i></span><span itemprop="recipeIngredient">350 gr di tagliatelle</span><span itemprop="recipeIngredient"> -300 gr di gamberi o mazzancolle con la testa</span><span itemprop="recipeIngredient"> -5 cucchiai di olio extravergine -</span><span itemprop="recipeIngredient"> 500 gr di funghi porcini freschi o 50 gr di funghi secchi</span><span itemprop="recipeIngredient"> -1/2 litro abbondante di brodo di teste di gamberi</span><span itemprop="recipeIngredient"> -1 scalogno tritato</span><span itemprop="recipeIngredient"> -1 spicchio di aglio</span><span itemprop="recipeIngredient"> -1 ciuffo di erba cipollina</span><span itemprop="recipeIngredient"> - poco sale </span><span itemprop="recipeIngredient"> -pepe secondo i gusti .METHOD-</span>Se
usate funghi secchi metteteli a bagno per 2 ore circa. Pulite i
gamberi, privandoli delle teste e dei gusci (con gli scarti farete 1/2
litro di brodo in una pentola con acqua). In un'ampia padella fate un
soffritto con lo scalogno tritato e lo spicchio di aglio. Nella stessa
padella fate sciogliere il filetto di acciuga. Scolate i funghi
conservando l'acqua di ammollo ed aggiungeteli nella padella del
soffritto. Fateli cuocere per circa 15 minuti a fuoco medio aggiungendo,
di tanto in tanto, qualche goccio di brodo di teste di gamberi.
Trascorso questo tempo unite i gamberi precedentemente sgusciati (e
privati del filamento nero) e nel contempo fate cuocere le tagliatelle
in acqua salata (se avete usato i funghi secchi fatele cuocere
nell'acqua di ammollo dei funghi allungata quanto basta) per 4 minuti
circa. Scolatele al dente e terminatene la cottura nella padella dei
gamberi, mescolando bene, regolando di sale e di pepe e aggiungendo, se
necessario, un po' di brodo di teste. Togliete l'aglio e trasferite le
tagliatelle nei piatti, decorate con una spolverata di erba cipollina
tritata e servitele ben calde.</h2>
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<i>Paella di pesce alla Valencia _ingredienti e dosi per 4/6 persone :</i>80
gr di riso grande (cioè riso grosso almeno 6 mm) - 2/4 gamberoni -1/ 4
scampi -2 cipolle tagliate a dadini piccoli -1/2 peperone rosso e 1
peperone verde, tagliati a dadini piccoli -4 / 5 stillidi zafferano (mai
aromi) -2 denti di aglio (tagliati a pezzettini piccoli) -200 gr
(circa) di pomodoro pelato non cotto -1 seppia piccola ogni 2 persone -1
litro di Fumet* (brodo di pesce) -2 cozze a persona -olio di oliva,
sale e pepe .METHOD-Scaldare l’olio nella padella enorme della Paella e
friggere gli scampi ed i gamberoni non più di 2 minuti per lato. Nello
stesso olio profumato, soffriggere la cipolla, quando diventa dorata
bisogna salare e, quando diventa morbida, aggiungere i peperoni. Cuocere
i peperoni e quando diventano morbidi fare un po’ di spazio al centro
della padella e aggiungere lo zafferano. Friggere per un minuto,
aggiungere l’aglio, lasciar friggere e poi aggiungere i pomodori pelati
crudi.Accendere il forno a 180° gradi affinché inizi a
riscaldarsi.Riscaldare il Fumet* in una pentola a parte, nel frattempo
bisogna far cuocere gli ingredienti della padella fino a quando non si
riduca abbastanza l’acqua dei pomodori. Aggiungere le seppie e aspettare
che cuociano. Quando le seppie sono a mezza cottura, fare spazio al
centro della padella e aggiungere l’olio ed il riso. Mi raccomando, al
centro. Mescolare il riso con l’olio fino a quando non diventa dorato e
poi mescolarlo con il soffritto. A questo punto il Fumet della pentola
sarà arrivato ad ebollizione e bisogna aggiungerlo alla padella,
mescolare tutto bene e iniziare il calcolo dei tempi di cottura. Lasciar
cuocere fino a quando il Fumet non quasi del tutto evaporato e
assorbito dal riso, NB, bisogna che resti un po’ di Fumet per continuare
la cottura nel forno. Continuare a far cuocere la Paella e, quando
mancano 3 minuti, aggiungere le cozze (ovviamente ben pulite) e i
gamberoni disponendoli a raggiera. Quando le cozze si sono aperte,
estrarre la Paella dal forno e lasciarla riposare per 3 minuti ben
coperta da un coperchio. Questo completerà la cottura del riso_</h2><h2 style="text-align: left;"><span style="color: #38761d;"><i>*********consil du chefadrianomennillo:</i></span>*Fumet.
Cos’è il Fumet? Si tratta della base liquida che serve per far cuocere
la Paella. Se aggiungete l’acqua ciò che ne verrà fuori sarà un risotto
al pesce e mai una vera Paella.<span style="color: #274e13;"><i>FUMET ></i></span>1
Kg di lische di pesce (pesce bianco)-1 carota -1 porro -1 ramo di
sedano -1 cipolla -3 denti d’aglio -aromi in Bouquet grani (cioè erbe
legate insieme con lo spago): foglie di alloro, pepe nero, carota, timo,
prezzemolo, sale.olio .Prendete una pentola e aggiungete l’olio, quando
è abbastanza caldo aggiungete le lische di pesce e aumentate la fiamma
fino a rendere le liste abbastanza tostate. Togliere le liste dalla
pentola e metterle da parte. Aggiungere nella pentola le verdure
tagliate a pezzi grandi, cuocerle fino al punto di dorarle, a questo
punto aggiungere nuovamente le lische di pesce che avevate messo da
parte, aggiungere ora l’acqua fino a riempire più o meno la pentola.
Aumentare la fiamma e coprire la pentola, aspettare poi che l’acqua
arrivi a ebollizione.Quando l’acqua bolle, abbassare la fiamma e lasciar
cuocere per massimo 30 minuti. Togliere la schiuma che si forma in
superficie. Importantissimo questo passaggio e bisogna farlo ogni volta
che si forma la schiuma perché questa è causata dalle impurità del pesce
e può rendere il Fumet amaro. Ricordate di non far bollire il Fumet più
di 30 o 40 minuti al massimo.Quando mancano 10 minuti per completare la
cottura bisogna aggiungere il Bouquet di aromi e bisogna salare
leggermente. Quando la cottura sarà ultimata bisognerà passare il brodo
attraverso un colabrodo per separare le lische e le verdure dal brodo
vero e proprio. Il brodo può essere conservato in vari recipienti e
congelato.</h2>
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<span style="font-size: x-small;"> <b><span style="color: #ff8040;"><span style="color: red;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Chateaubriand alla Maitre d'Hotel : ingredienti per 6 persone ></span></span></span></span></b><b><span style="color: #004080;"><i>n.6 bistecche di filetto di bue gr 200 / 300 l'una - burro - sale - prezzemolo - succo di limone.</i></span></b> Si chiama Chateaubriand una bistecca di filetto di bue molto spessa, del peso di 300/400 grammi. Si batte leggermente, si bagna con burro fuso e si fa cuocere nella gratella. La
cottura va portata da prima a fuoco vivace affinchè tutto intorno alla
carne si faccia una crosticina che impedirà ai succhi interni di uscire;
poi ultimata a fuoco meno brillante.Uno Chateaubriand ben fatto deve
rimanere leggermente rosa nell'interno. Si conosce il punto esatto di
cottura quando, toccando la bistecca col dito, si sente che è piuttosto
elastica.-Lo Chateaubriand va, durante la cottura, unto spesso di
burro; in caso contrario il fuoco tenderebbe a carbonizzare l'esterno,
ciò che è assolutamente da evitarsi:Si sala quando la carne è cotta.<span style="font-size: x-small;"> </span>In genere si serve con sopra un pezzo di burro alla maitre d'hotel.<span style="font-size: x-small;"> </span>Il calore della carne arrostita basta a fondere il burro, il quale viene a formare una gustosa salsetta<span style="color: red;"><span style="font-size: x-small;"> > </span></span><a class="link" href="http://paolagennyadry.skyrock.com/"><span style="color: red;"><span style="font-size: 14px;">il burro alla Maitre d'Hotel </span></span></a>
si prepara impastando in un piatto, con la lama di un coltello, il
burro col prezzemolo trito, e aggiungendo un po' di succo di limone.</span><br />
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photo moi a Milano -italy <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9f8YTWPAKlxXhakDa7fbWdPp8BYFSTWvXqH5Bbf3pIivijzo9xdO97WtSRkveNT1TI883OxEFMfv4iQzVzRSTbJCN3Prog_I2qH9ugJVE7JPXeBrAi8FeahVKeKD0HzqdajQGjLO0RKO/s1600/lorena246.jpg" style="margin-left: 1em; margin-right: 1em;">photo Canon ftb 50mm , by adrianomennillo > Rosa > <img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9f8YTWPAKlxXhakDa7fbWdPp8BYFSTWvXqH5Bbf3pIivijzo9xdO97WtSRkveNT1TI883OxEFMfv4iQzVzRSTbJCN3Prog_I2qH9ugJVE7JPXeBrAi8FeahVKeKD0HzqdajQGjLO0RKO/s320/lorena246.jpg" width="320" /></a></div>
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<span style="color: black;"><span style="background-color: #ffff99;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Chicharron de pulpo > ingredienti e dosi ></span></span></span></span>
1 pulpo mediano , 1 1/2 a 2 cucharadas de sillao o salsa de soya ,
1/2 cucharadita de mostaza , 4 huevos, ligeramente batidos , 2
cucharadas de leche , 2 tazas de harina cernida , Sal , Pimienta ,
Aceite, la cantidad necesaria _<span style="font-size: 16px;"><span style="color: red;"><b>fate cosi</b></span>></span> Llenar
una olla con agua y llevar a hervir. Una vez que está hirviendo
sumergir el pulpo y cocinarlo durante 40 minutos aproximadamente, hasta
que esté firme pero no chicloso. Esto se comprueba introduciendo un
palito de dientes. Algunas personas al sumergir el pulpo en el agua
hirviendo sumergen también una papa. El pulpo estará listo cuando la
papa está cocida. Una vez cocido el pulpo, retirar de la olla y
escurrir. Cortar el pulpo en trozos de 4 cm (1 1/2 pulgada). Mezclar en
un recipiente los huevos, sillao, mostaza, leche, sal y pimienta.
Macerar el pulpo en esta mezcla aproximadamente 15 minutos. Escurrir en
un colador y pasar los trozos de pulpo por harina. Calentar aceite en
una sartén. Cuando esté caliente freír el pulpo hasta que esté crocante.
Escurrir en papel absorbente y servir inmediatamente. Acompañar con
mayonesa o salsa Golf (mayonesa con ketchup) _<br />
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<span style="color: red;">Baccalà alla maremmana > </span> ingredienti per 4 persone > 600 gr di
baccalà ammollato ., 1 bicchiere di vino rosso [ Morellino di Scansano ]
3 spicchi d'aglio , 1 cipolla , basilico , prezzemolo , maggiorana ,
300-400 gr di pomodoro , 300 gr di ceci , olio d'oliva , sale e pepe
_<i><span style="color: blue;">method </span></i>> sgocciolate il baccalà e friggetelo da entrambi i lati
nell'olio d'oliva , bagnate con il vino rosso , abbassate la fiamma e
cuocete ancora per 10 minuti , poi togliete il baccalà e aggiunete la
cipolla trita con aglio e gli aromi [ basilico-prezzemolo-maggiorana- e
fate insaporire per 5-7 minuti poi aggiungete i pomodori passati ,
regolate di sale e pepe , continuate la cottura per 14-18 minuti ,
infine unite il baccalà a questa salsa e fate insaporire , servite con i
ceci lessati con questa salsa .<br />
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<span style="color: red;">photo by adrianomennillo > annajolemennillo _</span><br />
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<span style="color: red;">photo moi demichef d'etage to Frankfurt Intercontinental _Germany </span><br />
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***************<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSLJGQCJsWpFXQk--lhSOUXRFWSbmscbsWuLgPbeqMBNrIW39DmF_OS7H7bjLvT7Dt2NOWS-DoBORDwjku_IBYabDIAevGo__PeQVPyHdJQWHQkDHdTr1990trq2BthffKGpkJU3Z2zr3acceWv9zA7VtoTdMroJc3Wagjuw2k3_y3qMqbpjB2zEjmw/s960/laureajoleblog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSLJGQCJsWpFXQk--lhSOUXRFWSbmscbsWuLgPbeqMBNrIW39DmF_OS7H7bjLvT7Dt2NOWS-DoBORDwjku_IBYabDIAevGo__PeQVPyHdJQWHQkDHdTr1990trq2BthffKGpkJU3Z2zr3acceWv9zA7VtoTdMroJc3Wagjuw2k3_y3qMqbpjB2zEjmw/s320/laureajoleblog.jpg" width="320" /></a></div><br />
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<div style="-webkit-text-stroke-width: 0px; color: #1a1a1a; font-family: Georgia, "Times New Roman", serif; font-size: 17.5px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span face=""verdana" , "arial" , "helvetica" , sans-serif" style="color: #006600; font-size: x-small; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black; font-size: x-small;"><span style="color: #38761d;"><span style="color: #990000;">TROFIE al Pesto_ingredienti e dosi _</span></span></span></span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">250 gr di Trofie </span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">;</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">50 gr di Basilico a foglia piccola</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">;</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> ½ bicchiere di olio extravergine ,</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">6 cucchiai da cucina di Parmigiano Reggiano grattugiato</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">;</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 cucchiai di Pecorino Sardo grattugiato</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">;</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 spicchi d’aglio;</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 cucchiaio da cucina di pinoli;</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">sale grosso.METHOD-</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Se volete preparare un vero pesto genovese, vi occorrerà un mortaio in marmo con il </span><a href="https://www.macrolibrarsi.it/prodotti/__mortaio-di-marmo-con-pestello-18cm.php?pn=2631&gclid=Cj0KEQiAuJXFBRDirIGnpZLE-N4BEiQAqV0KGmHWp1otWJSfj1g5viIdmULkf2Y61Mqp26emLT0V0s8aAmlZ8P8HAQ" style="background-color: transparent; border: 0px none; box-sizing: border-box; color: #222222; font: inherit; margin: 0px; padding: 0px; text-decoration: none; transition: all 0.15s ease-in-out 0s; vertical-align: baseline;" target="_blank"><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">pestello rigorosamente in legno</span></a><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">. Altrimenti potrà andar bene anche un frullatore . </span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Lavare
in acqua fredda il basilico e successivamente asciugarlo. Nel mortaio o
nel frullatore, mettere l’aglio e il sale e iniziare a schiacciarli
fino a creare una perfetta amalgama tra i due ingredienti.</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">A questo punto possiamo aggiungere i pinoli, fondamentali per controbilanciare il sapore forte dell’aglio.</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Ora siamo pronti ad aggiungere l’ingrediente principale del nostro pesto genovese: il basilico.</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Inseriamo le nostre foglioline di basilico lavate ed asciugate in precedenza, schiacciandole con un moto circolatorio, </span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
pronti, a questo punto per aggiungere il parmigiano reggiano e il
pecorino sardo insieme all’olio evo della Riviera Ligure. Il nostro
pesto è pronto.</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Cuocere le trofie per 3 minuti in abbondante acqua salata, scolarle e versarle sul pesto.</span></div>
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<span face=""verdana" , "arial" , "helvetica" , sans-serif" style="color: #006600; font-size: x-small; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black; font-size: x-small;"><span style="color: #38761d;"> </span></span></span></h2>
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<span face=""verdana" , "arial" , "helvetica" , sans-serif" style="color: #006600; font-size: x-small; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black; font-size: x-small;"><span style="color: #38761d;">Trofie al pesto genovese_ingredient per 4 persone: </span>1/2 Kg. di farina di grano duro oppure<br />3,5 etti di farina normale con 2 etti di semolino fine.<br /><b>Per condire: Pesto genovese già comperato ( oppure lo fate voi )<span style="color: #990000;"> METHOD_</span></b></span></span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="color: black; font-size: x-small; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Si prepara l'impasto usando acqua bollente che andrà versata al centro del monticello<br />di farina (girare con un cucchiaio per evitare di bruciarsi). Quando l'impasto non brucierà<br />più si potrà lavorarlo ben bene perchè rimanga amalgamato.<br />Prendere quindi, staccandola con il pollice, tanta pasta come un fagiolo e con movimento<br />del palmo della mano in senso rotatorio, preparare i caratteristici "ricciolini" di pasta.<br />Gettare poi in acqua abbondante che abbia raggiunto il bollore e che sia salata<br />quanto basti; aggiungere 2 cucchiai d'olio per evitare che le troffie si attacchino tra loro.<br />Dopo qualche minuto scolare e condire con il pesto e formaggio grattuggiato.</span></h2>
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<span style="color: blue;"><i> _________<br /></i></span></h2>
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<span style="color: blue;"><i><span style="color: #274e13;">Tagliatelle al pesto_ingredienti dosi :</span></i></span> 350 gr di linguine ,2 <a data-title="Patata" href="http://wiki.cucchiaio.it/wiki/patata/" style="border: 0px none; color: black; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding-inline-start: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Patata">patate</a> ,50 gr di fagiolini , sale.<b style="border: 0px none; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: 900; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">>>PER il PESTO:</b>25 foglioline di basilico -2 spicchi d’aglio -25 gr di pecorino -25 gr di parmigiano -olio extravergine -sale<span class="cda-title" face=""source sans pro" , sans-serif" style="border: 0px none; color: #333333; font-size: 20px; font-style: inherit; font-weight: 600; line-height: 18px; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">> METHOD-</span><span class="cda-text" face=""source sans pro" , sans-serif" style="border: 0px none; color: black; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.4; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">
Preparate il pesto: lavate e asciugate le foglioline di basilico.
Sbucciate gli spicchi d’aglio. Se non avete il mortaio con il pestello
di legno per lavorare i vari ingredienti, mettete nel frullatore mezzo
bicchiere d’olio, basilico, aglio, un pizzico di sale e frullate a media
velocità brevemente. Aggiungete i due formaggi grattugiati e frullate
ancora. In una pentola colma di abbondante acqua salata portata a
bollore lessate insieme linguine, patate tagliate a fiammifero e
fagiolini. Scolate il tutto con cura. Condite con il pesto, mescolate e
servite.</span></h2>
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<span style="color: blue;"><i>Parmigiana & melanzane e zucchine _ingredienti per 4/6 persone.</i></span><span style="color: black; display: inline; float: none; font-family: "vollkorn" , serif; font-size: 18px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">4
zucchine, 4 melanzane, 250 gr di caciotta o mozzarella, 700 gr di polpa
di pomodoro oppure fresca o di passata di pomodoro, 2 spicchi d’aglio,
foglie di basilico, 80 gr di parmigiano grattugiato, 100 gr di
mortadella, 2 uova sode a pezzetti ( a piacere ) olio extravergine
d’oliva, sale e peperoncino.<span style="background-color: white;">METHOD-</span></span>Lavare
le melanzane, asciugarle e tagliarle, nel senso della lunghezza, a
fette dello spessore di circa mezzo centimetro.Sistemare le fette di
melanzane in un grande ciotola, salando ogni strato.Deporre sulle
melanzane un piattino con un peso, in modo da eliminarne l’amaro.In
alternativa, versare sulle melanzane salate acqua fino a coprirle.Dopo
mezz’ora, in entrambi i casi, strizzare le fette di melanzane tra le
mani, per eliminare più acqua possibile, ed asciugarle con la carta da
cucina, soffriggere in un po’ di olio l’aglio e il
peperoncino.Aggiungere il pomodoro a pezzetti e/o la passata.Salare,
aggiungere un po’ di basilico e portare a cottura.Nel frattempo,
friggere le melanzane da entrambi i lati e metterle a sgocciolare su
carta assorbente da cucina.Lavare, poi, le zucchine, eliminandone le
estremità.Tagliarle a rondelle e friggerle in olio profondo, senza farle
colorire troppo.Preriscaldare, quindi, il forno a 200°C.Versare in una
teglia un po’ di pomodoro, adagiare uno strato di melanzane e, poi, in
successione salsa di pomodoro, uno strato di zucchine, parmigiano
grattugiato in abbondanza, mortadella, uovo sodo a pezzi e caciotta o
mozzarella a fette.Continuare a strati, fino a terminare con la salsa di
pomodoro e un’abbondante spolverata di parmigiano.Infornare per 20/25
minuti, abbassando la temperatura a 180°C.Lasciare riposare per 15
minuti e, prima di servire, decorare con foglioline di basilico.</h2>
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*****<span style="color: red;"><i>consil du chefadrianomennillo_si possono fare anche solo di verdure con melanzane (vedi my photo)</i></span> </h2>
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<b> <b><span style="color: maroon;">Struffoli alla Napoletana > ingredienti e dosi per 10 persone :</span></b><b>Farina
600 gr , Uova 4 + 1 tuorlo, zucchero 2 cucchiai , burro 80 gr , 1
bicchierino di limoncello o rum, Scorza di mezzo limone grattuggiata
, Sale un pizzico , olio per friggere</b> <b><span style="color: maroon;">- Per condire e decorare:</span>
Miele 400 gr ,confettini colorati (a Napoli si chiamano
"diavulilli")confettini cannellini (confettini che all'interno
contengono aromi alla cannella) 100 gr di arancia candita, 100 gr di
cedro candito, 50 gr di zucca candita [si trova solo a Napoli: si chiama
cucuzzata ]</b> <b><span style="color: maroon;">Questa è la
ricetta tradizionale caratterizzata dall'assenza di lievito , dalla mia
esperienza da cuoco > Fate Cosi .</span></b> <b>Disponete la
farina a fontana sul piano di lavoro, impastatela con uova, burro,
zucchero, la scorza grattugiata di mezzo limone,un bicchierino di rum e
un pò di sale. Ottenuto un amalgama omogeneo e sostenuto, dategli la
forma di una palla e fatelo riposare mezz'ora. Poi lavoratela ancora
brevemente e dividetela in pallottole grandi come arance, da cui
ricavare, rullandoli sul piano infarinato, tanti bastoncelli spessi un
dito; tagliateli a tocchettini che disporrete senza sovrapporli su un
telo infarinato. Al momento di friggerli, porli in un setaccio e
scuoterli in modo da eliminare la farina in eccesso.</b> <b>Friggeteli
pochi alla volta in abbondante olio bollente: prelevateli gonfi e
dorati, non particolarmente coloriti, sgocciolateli e depositateli ad
asciugare su carta assorbente da cucina. Fate liquefare il miele a
bagnomaria in una pentola abbastanza capiente, toglitela dal fuoco e
unite gli struffoli fritti, rimescolando delicatamente fino a quando non
si siano bene impregnati di miele. Versare quindi la metà circa dei
confettini e della frutta candita tagliata a pezzettini e rimescolare di
nuovo. Prendete quindi il piatto di portata, mettetevi al centro un
barattolo di vetro vuoto (serve per facilitare la formazione del buco
centrale) e disponete gli struffoli tutt'intorno a questo in modo da
formare una ciambella. Poi, a miele ancora caldo, prendete i confettini e
la frutta candita restanti e spargetela sugli struffoli in modo da
cercare di ottenere un effetto esteticamente gradevole,una volta che il
miele si sarà solidificato, togliete delicatamente il barattolo dal
centro del piatto e servite gli struffoli.</b><br /> </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTl5ZnAK7uc6HpT-hTVPuPp2rmzRlTpnnxR8T8hK4ZFJnTdXbDSwSOTZO1owEtcK1HY14MnbwRHKQkOWwcrS6zXm5MgRvmgh0GagWW0PPyqKhSginiPtwN5UpWii5pYVXnxCtOzA7CZnl/s1600/stuffoli+foto.jpg" style="margin-left: 1em; margin-right: 1em;"><i>photo to adrianomennillo, fatti da mia madre > </i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTl5ZnAK7uc6HpT-hTVPuPp2rmzRlTpnnxR8T8hK4ZFJnTdXbDSwSOTZO1owEtcK1HY14MnbwRHKQkOWwcrS6zXm5MgRvmgh0GagWW0PPyqKhSginiPtwN5UpWii5pYVXnxCtOzA7CZnl/s320/stuffoli+foto.jpg" width="320" /></a></div>
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<b> </b><span class="fn"> </span><b><span style="background-color: yellow;">Neapolitan easter grain pie > <span style="color: red;">pastiera napoletana </span> ingredienti e dosi : </span> </b></div>
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<b>The Pie Crust</b> . , 1 pound (450 gr) flour , 1/2 pound (225 gr) lard (at room temperature) , 1 cup (200 gr) sugar , 4 yolks <b>_The Grain</b> -1/2 pound (225 gr) well-drained soaked grain ( Some delis carry this , canned) 1 1/2 cups (375 ml) milk - the zest of a half an orange - A walnut-sized piece of lard - 1 teaspoon sugar - 1 teaspoon vanilla extract<b> _</b><b> The Filling</b> - 10 ounces (300 gr ) ricotta (purchase this fresh from a delicatessen) - 3/4 cup (150 gr ) sugar - 3 eggs, separated - 1 vial (1/4 cup) acqua di fiori d'arancio (not orange extract, but orange -blossom water -- purchase this from an Italian deli) - A pinch powdered cinnamon - 1/4 cup minced candied citron - 1/4 cup minced candied orange peel - 1/4 cup candied squash (cocozzata, in Neapolitan) <i><span style="color: blue;">-fate cosi -</span></i> The major variations are in the
amount of acqua di arance, a non-alcoholic somewhat oily orange essence
(if you cannot find it use orange extract) and the use of crema
pasticcera (pastry cream), which some families include and others do
not.
- As I said, this is particular; it requires presoaked grain, which takes
time to prepare (Neapolitan delicatessens now sell canned presoaked
grain, and you may be able to find it near your house). To start from
scratch, purchase 1/2 pound whole grain and soak it in cold water for
two weeks, changing the water every two days (this is Caròla
Francesconi's soaking time; another cookbook suggests three days,
changing water daily). Come cooking time, drain it and cook the amount
indicated. The pastiera is traditionally served in a 10-inch diameter
round metal pan with a two-inch rim; Neapolitan pastry shops sell the
pastiera in the pan and it is presented so at even the most elegant
table. And now the recipe: <span style="color: red;">>> </span>Begin the day ahead by cooking the soaked grain with the milk, zest,
lard, sugar and vanilla over an extremely low flame for at least four
hours, or until the grains come apart and the milk has been absorbed, so
that the mixture is dense and creamy.
The next morning make the pie crust: Make a mound of flour, scoop a well
in the middle, and fill it with the lard, sugar and yolks. Use a fork
or pastry cutter to combine the ingredients, handling the dough as
little as possible (don't knead it). Once you have obtained a uniform
dough press it into a ball and cover it with a damp cloth. Pass the ricotta through a strainer into a large bowl, stir in the 3/4
cup sugar, and continue stirring for 5-6 minutes. Next, stir in the
yolks, one at a time, and the grain. Next add the orange water; begin
with half the amount and taste. Add more if you would like it orangier,
keeping in mind that the aroma will fade some in baking. Stir in the
cinnamon and the candied fruit as well, then whip the whites to soft
peaks and fold them in. Roll out 2/3 of the pastry dough and line the pan. Fill it with the
filling. Next, roll out the remaining dough and cut it into strips,
which you will want to lay across the filling in a diagonal pattern
(lift them from the pastry cloth with a long spatula to keep them from
breaking). Bake in a moderately hot oven (180 C or 370 F) for an hour or
slightly more. The filling should dry almost completely and firm up,
while the pie crust should brown light _.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwp0Tvnd7POe4tQU7Y7SIEOLS0fchjuEU-OPMIeMi9NNRaQW0X7vek0d1ebdlXwARpOC7n-zQiWjc2mUgmqdkPwK_BRPQxBioBaE1iPtPUZxjfUFKNq0CaBDVGVWHxUgnEci0m7RI_sRcfaIKzZX_UIQsdhzodmT4GdW2teEoKJWp0KKayiOzR_BlcA/s3264/EGTQ4644.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwp0Tvnd7POe4tQU7Y7SIEOLS0fchjuEU-OPMIeMi9NNRaQW0X7vek0d1ebdlXwARpOC7n-zQiWjc2mUgmqdkPwK_BRPQxBioBaE1iPtPUZxjfUFKNq0CaBDVGVWHxUgnEci0m7RI_sRcfaIKzZX_UIQsdhzodmT4GdW2teEoKJWp0KKayiOzR_BlcA/w400-h300/EGTQ4644.JPG" width="400" /></a></div><br />.</div>
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<div class="separator" style="clear: both; text-align: center;">ORATA al FORNO_Ingredienti e dosi :3 orate - 2 manciate di pomodorini - 2 cucchiai di olive taggiasche (in alternativa olive nere o verdi) -foglie di salvia -rametti di rosmarino -origano secco (facoltativo) -mezzo limone -sale e pepe -olio extra vergine di oliva -1 spicchio d’aglio (facoltativo).METHOD -Nel ventre di ciascuna orata mettete un rametto di rosmarino, una fogliolina di salvia e una fetta di limone.Lavate e tagliate i pomodorini e metteteli in teglia con le olive taggiasche.Regolate di sale e di pepe, unite lo spicchio d’aglio e spolverate il tutto con dell’origano secco.Cuocete le orate in forno per 20 minuti a 180 gradi. Ricordatevi che la cottura dipenderà dal peso delle vostre orate .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ-0n6ZtUI0Q6W1f1GtrP7cuBublV81sxL8zKTM6q8_SrykoY-U_o4acgyniS8yDIGR_-1U6s37G-OA8ttgUgNwXik17yDzI57Q38jNLRTTyOTFPQ9nDMz49U3Bnpf-rNRAoL3nB38HUc/s964/IMG_E0584%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="881" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ-0n6ZtUI0Q6W1f1GtrP7cuBublV81sxL8zKTM6q8_SrykoY-U_o4acgyniS8yDIGR_-1U6s37G-OA8ttgUgNwXik17yDzI57Q38jNLRTTyOTFPQ9nDMz49U3Bnpf-rNRAoL3nB38HUc/s320/IMG_E0584%255B1%255D.JPG" width="292" /></a></div><br />_____________<br /></div>
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<br /></div>Frittelle di mele_ingredienti e dosi -120 gr di farina -2 uova -150 ml di latte -50 ml di rum -4 mele -succo di un limone -cannella -200 gr di zucchero semolato -zucchero a velo -olio per friggere<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Per la salsa alla vaniglia</span> _2 tuorli -2 cucchiai di zucchero -120 ml di panna fresca -30 ml di latte fresco -1 stecca di vaniglia.METHOD-<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Per le frittelle, pelate le mele, privatele del torsolo e tagliatele a rondelle di circa 1 cm. Mettetele in una pirofila e cospargetele con succo di limone e cannella. </span><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Montate gli albumi a neve, poi in una ciotola capiente sbattete con una frusta i tuorli con la farina e unite poi il latte e il rum, fino a formare una pastella. Incorporate gli albumi nell'impasto con delicatezza per non farli smontare. Immergete poi le rondelle di mele nella pastella, e con l’aiuto di una pinza o una forchetta, lasciatele sgocciolare leggermente e friggetele in olio ben caldo fino a doratura e adagiatele poi su carta da cucina.<div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><ins aria-label="Advertisement" data-ad-slot="2077259284" data-ad-status="unfilled" id="aswift_3_expand" style="background-color: transparent; border: medium none; box-sizing: border-box; display: inline-table; height: 0px; margin: 0px; padding: 0px; position: relative; visibility: visible; width: 336px;" tabindex="0" title="Advertisement"><ins id="aswift_3_anchor" style="background-color: transparent; border: medium none; box-sizing: border-box; display: block; height: 0px; margin: 0px; opacity: 0; overflow: hidden; padding: 0px; position: relative; visibility: visible; width: 336px;"></ins></ins><ins aria-label="Advertisement" data-ad-slot="4761168653" data-ad-status="unfilled" id="aswift_4_expand" style="background-color: transparent; border: medium none; box-sizing: border-box; display: inline-table; height: 0px; margin: 0px; padding: 0px; position: relative; visibility: visible; width: 200px;" tabindex="0" title="Advertisement"></ins>Mescolate lo zucchero semolato con la cannella in un piatto in cui andranno passate le frittelle fritte calde e cospargetele con lo zucchero al velo.Per la salsa alla vaniglia, mettete in un pentolino la panna e il latte con i semini della stecca di vaniglia, portate a bollore a fuoco medio, spegnete e lasciate raffreddare. Sbattete i tuorli con lo zucchero fino ad ottenere un composto spumoso, unitelo al composto liquido. Mettete il tutto in un pentolino a fuoco medio fino ad addensare (senza far bollire). Servite le frittelle di mele con la salsa alla vaniglia.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-rwkDcUADVEIIOBFWtUc0-I4KA-FcPitCCu1XL_1mj21pRDMZFsq-sOOEAgiERKPKp7XDkPGpWLYenYkHo5CTh3UFsnUtqPvSDGWYOLK-uHwt-dzuo1mGE8X1OEdYFYXYxga1-Czn1zk/s2720/JRTD7616%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="2720" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-rwkDcUADVEIIOBFWtUc0-I4KA-FcPitCCu1XL_1mj21pRDMZFsq-sOOEAgiERKPKp7XDkPGpWLYenYkHo5CTh3UFsnUtqPvSDGWYOLK-uHwt-dzuo1mGE8X1OEdYFYXYxga1-Czn1zk/s320/JRTD7616%255B1%255D.JPG" width="320" /></a></div><br /> *************<br /></div></div><div class="separator" style="clear: both; text-align: center;">
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Gnocchi di patate _ingredienti e dosi -<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">kg</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">patate</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">1 kg</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -300</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">farina</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">300 gr</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sale</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">1</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">uova</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">(a piacere) .METHOD-</span>Il segreto di questa ricetta sta pure nella pazienza da impiegare nel lessare le patate. Lessiamole in acqua bollente e con tutta la buccia. Una volta cotte, sbucciamole e schiacciamole nello schiacciapatate su un piano da lavoro .Apriamo a fontana la nostra purea di patate. Aggiungiamo farina, uovo e impastiamo (aggiungere l’uovo per legare di più gli ingredienti, ma non tutti ne amano il retrogusto). L’impasto non dovrà risultare elastico quindi on lavoriamolo troppo.Adesso possiamo staccare dall’impasto piccole porzioni. Formiamo dei lunghi cilindri e stacchiamone dei pezzettini conferendogli una forma leggermente ovale. Inoltre chi li preferisce rigati potrà aiutarsi con una forchetta premendola leggermente sulla superficie degli gnocchi.A questo punto con la farina spolverizziamo leggermente i nostri gnocchi di patate.Tuffiamoli in una pentola con acqua bollente e salata. Raccogliamoli con una schiumaiola appena vengono a galla. E adesso i nostri gnocchi di patate saranno pronti per essere conditi come preferiamo: ragù, sugo di pomodoro con formaggi grattugiati .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_bdXWYkLAfNBAbxtWe1xkD8m40AgOHJcVB4YGrt-hjjkUJ-lmUBgHtXuCMy4QsOeZjHMbL-rehsoprUIhK26-G0XdTi5sbGLAo_aQxUKDtuA6iQay9Ajnk4P0LBDqxAX_uod_T5rO40ES-CXm_MMp3PJrhZVkzaEAHsWHn5MCpBej0Le75JHmyvidA/s1424/IMG_E5574%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1407" data-original-width="1424" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_bdXWYkLAfNBAbxtWe1xkD8m40AgOHJcVB4YGrt-hjjkUJ-lmUBgHtXuCMy4QsOeZjHMbL-rehsoprUIhK26-G0XdTi5sbGLAo_aQxUKDtuA6iQay9Ajnk4P0LBDqxAX_uod_T5rO40ES-CXm_MMp3PJrhZVkzaEAHsWHn5MCpBej0Le75JHmyvidA/s320/IMG_E5574%5B1%5D.JPG" width="320" /></a></div><br /><br /><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;"></span></div><br /> *********<br />
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Bucatini con seppie affogate _ingredienti e dosi :320 gr bucatini -500 gr di seppie -500 gr di pomodori maturi -1 bicchiere di<span> <i>vino bianco secco D.O<b>C -</b></i></span>1 cipolla-2 spicchi d’aglio-Olio extravergine d’oliva q.b.-2 cucchiai di prezzemolo tritato-Sale e pepe q.b.METHOD-Pulite le seppie togliendo la tasca interna, e tagliate a pezzetti il corpo; lasciate interi i tentacoli.Pelati i pomodori, togliete i semi e tagliateli a dadini.In una padella capiente versate 4 cucchiai d’olio, scaldate e fate rosolare gli spicchi d’aglio tagliati a metà. Unite le seppie e fatele rosolare per qualche minuto, sfumate con il vino bianco e lasciatelo evaporare a fuoco vivo.Unite i pomodori , aggiustate di sale (attenzione che le seppie di solito sono già piuttosto salate) e di pepe e fate cuocere per circa 30/40 minuti (dipende dalle dimensioni delle seppie, devono rimanere morbide).Pochi minuti prima di spegnere il fuoco unite il prezzemolo tritato.Fate cuocere la pasta in abbondante acqua salata, scolate al dente e fate saltare nel sugo per un paio di minuti.Spolverate ancora con un po’ di prezzemolo e servite subito.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbh4coeqqCOSDkAsO_AgNxcrwhUOSuomkbuBTUJBdatAEuztT980qOnZxgIG8BlUc9ISnZ2Cal4BGlSEd_kLs1c7xDZsQX-B4nFqNV84YA4aSn9ZqYiWf_TH0gpkFADcPVywzrsNDSvgmBiwy6Zc-cbdwSzKRA9lrMwXYBW0-xRbbP6frBZTQlj-jRMQ/s1534/XLJT0242%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1534" data-original-width="1186" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbh4coeqqCOSDkAsO_AgNxcrwhUOSuomkbuBTUJBdatAEuztT980qOnZxgIG8BlUc9ISnZ2Cal4BGlSEd_kLs1c7xDZsQX-B4nFqNV84YA4aSn9ZqYiWf_TH0gpkFADcPVywzrsNDSvgmBiwy6Zc-cbdwSzKRA9lrMwXYBW0-xRbbP6frBZTQlj-jRMQ/s320/XLJT0242%5B1%5D.JPG" width="247" /></a></div><br />**********</div>
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Lasagne alla zucca con salsiccia # ingredienti e dosi - <span style="background-color: #ffddf4; color: #4a3040; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; font-style: italic;">250 gr di pasta per lasagne fresca -</span><div class="Standard" style="background-color: #ffddf4; color: #4a3040; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; font-style: italic;">150 gr di salsiccia - 150 gr di carne macinata mista, maiale e vitello - 1 cipolla -</div><div class="Standard" style="background-color: #ffddf4; color: #4a3040; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; font-style: italic;">500 gr di zucca già pulita - 2 cucchiai di concentrato di pomodoro -</div><div class="Standard" style="background-color: #ffddf4; color: #4a3040; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; font-style: italic;">2 dl di latte -3 rametti di rosmarino - 1/2 bicchiere di vino bianco secco -Parmigiano grattugiato -Olio extravergine di oliva - Sale, pepe e noce moscata ->>Besciamella fatta con: 50 gr: di farina 50 gr: di burro -5 dl di latte METHOD-Sgranare la salsiccia con una forchetta e farla rosolare in una padella antiaderente senza aggiungere grassi, unire anche la carne macinata con 2 rametti di rosmarino e far rosolare anche questa per qualche minuto. Una volta ben rosolata irrorare con 1/2 bicchiere di vino bianco secco e lasciarlo evaporare.Intanto, in una casseruola con 3 cucchiai di olio, stufare la cipolla tritata, unirvi anche la carne macinata e la salsiccia, versare un bicchiere di latte con, sciolto dentro, 2 cucchiaini di concentrato di pomodoro, cuocere a fuoco basso per circa 1 ora agguingendo, se necessario, poca acqua calda.Nel frattempo tagliare la zucca a dadini, saltarla in padella con una noce di burro e 1 rametto di rosmarino tritato per circa 5 minuti, salare e pepare, grattugiare un po' di noce moscata, far insaporire e togliere dal fuoco.</div><div class="Standard" style="background-color: #ffddf4; color: #4a3040; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; font-style: italic;">Preparare la besciamella facendo tostare la farina con il burro, versare il latte rimaso già caldo, far addensare, quindi insaporire con sale, pepe e noce moscata.</div><div class="Standard" style="background-color: #ffddf4; color: #4a3040; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; font-style: italic;">In una pirofila da forno iniziare a comporre gli strati.Versare un cucchiaio di besciamella sul fondo, mettere uno strato di pasta, già sbollentata e messa ad asciugare su un telo, poi il ragù di carne e salsiccia e i cubetti di zucca, ancora pasta, versare sopra la besciamella, spolverare con il formaggio grattugiato e continuare fino ad esaurimento degli ingredienti, l'ultimo strato deve essere di besciamella e parmigiano.</div><div class="Standard" style="background-color: #ffddf4; color: #4a3040; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; font-style: italic;">Infornare in forno già caldo a 170 per circa 20 minuti, Far riposare 10 minuti e servire.</div><div class="Standard" style="background-color: #ffddf4; color: #4a3040; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; font-style: italic;">******** CONSIL DU CHEFAdrianoMennillo- al posto del concentrato potete fare con salsa di pomodoro , oggi anni 2000 potete usare la besciamella già fatta ; è importante la gradazione del forno , vedi la mia foto sotto !!!!!!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUYa1_fkbqhGYw8tf1mqtht_t7iK4unfFlJOW-eqq1sDdGkoEH5mIRi9ZJublGgHJ8i_M7qWp_3XCM1vAvDAqr3p3_Rlmj_924OfxVDYUV9NxjCjLZ6cDD4xRhb7snUyK7X4qMRGP5KV4sDj9BrQiCWMbmr8O2bdoQcyS_R9COC7e5tELCCZDEsqMRCU2/s1112/MXIM3558%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUYa1_fkbqhGYw8tf1mqtht_t7iK4unfFlJOW-eqq1sDdGkoEH5mIRi9ZJublGgHJ8i_M7qWp_3XCM1vAvDAqr3p3_Rlmj_924OfxVDYUV9NxjCjLZ6cDD4xRhb7snUyK7X4qMRGP5KV4sDj9BrQiCWMbmr8O2bdoQcyS_R9COC7e5tELCCZDEsqMRCU2/w389-h400/MXIM3558%5B1%5D.JPG" width="389" /></a></div><br /><div class="Standard" style="background-color: #ffddf4; color: #4a3040; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; font-style: italic;"><div class="Standard">Pumpkin lasagne with sausage # ingredients and servings - 250 gr fresh lasagne pasta - 150 gr sausage - 150 gr mixed minced meat, pork and veal - 1 onion - 500 gr pumpkin, already cleaned - 2 tbsp tomato paste - 2 dl of milk - 3 sprigs of rosemary - 1/2 glass of dry white wine - Grated Parmesan cheese - Extra virgin olive oil - Salt, pepper and nutmeg ->>Besciamella made with: 50 gr: flour 50 g: butter -5 dl of milk METHOD - Crush the sausage with a fork and brown it in a non-stick pan without adding fat, add the minced meat with 2 sprigs of rosemary and brown this too for a few minutes. In the meantime, stew the chopped onion in a saucepan with 3 tablespoons of oil, add the minced meat and sausage, pour in a glass of milk with 2 teaspoons of tomato paste dissolved in it, cook over a low heat for about 1 hour, adding a little hot water if necessary. In the meantime, dice the pumpkin, sauté in a pan with a knob of butter and 1 sprig of chopped rosemary for about 5 minutes, season with salt and pepper, grate in a little nutmeg, allow to take on flavour and remove from the heat. Prepare the béchamel sauce by toasting the flour with the butter, pour in the remaining hot milk, let it thicken, then season with salt, pepper and nutmeg.</div><div class="Standard">Pour a spoonful of béchamel sauce on the bottom of an oven dish, place a layer of pasta, already blanched and placed on a towel to dry, then the meat and sausage ragout and the pumpkin cubes, more pasta, pour the béchamel sauce on top, sprinkle with grated cheese and continue until all the ingredients are used up, the last layer should be of béchamel and Parmesan cheese. Bake in a preheated oven at 170 for about 20 minutes, let rest for 10 minutes and serve.</div><div class="Standard">******** CONSIL du chefAdrianoMennillo- instead of tomato paste you can make it with tomato sauce, nowadays you can use béchamel sauce already made; the oven temperature is important, see my photo below !!!!!!!</div></div><div><br /></div>
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31/12/2023 e già </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhV872RM21cFMM-BO2rj1BpRaPWl4eZFgvxeWomDKLlQ6EfccafioNQtAuU7x109gVVThmoVGNCNRqBGe8WgKdJgHLqxXNMfMuvMPCIM3ACqlp36QnVl3MEJNg1kplhRHO0vomfem9tillzYSfN0KeB32lpl4eLGGMwACfd6OOqHK2GaPJ1khEp9XQCcL/s4032/IMG_5350%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhV872RM21cFMM-BO2rj1BpRaPWl4eZFgvxeWomDKLlQ6EfccafioNQtAuU7x109gVVThmoVGNCNRqBGe8WgKdJgHLqxXNMfMuvMPCIM3ACqlp36QnVl3MEJNg1kplhRHO0vomfem9tillzYSfN0KeB32lpl4eLGGMwACfd6OOqHK2GaPJ1khEp9XQCcL/s320/IMG_5350%5B1%5D.JPG" width="320" /></a></div><br />
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<span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">Torta francipane # ingredienti e dosi -1 rotolo di pasta sfoglia - </span><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">4 uova a temperatura ambiente -</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">110 gr di mandorle sbucciate -</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">100 gr di zucchero -</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">la buccia di 1/2 limone -</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">10 gr di farina di mais -</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">2 albumi -</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">zucchero pari al doppio del peso degli albumi -</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">mandorle a scaglie -</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">zucchero a velo -METHOD-</span><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">Far tostare leggermente le mandorle e macinarle finemente con un cucchiaio di zucchero. Montare gli albumi a neve con un pizzico di sale. Montare i tuorli con lo zucchero. Incorporare ai tuorli, la buccia di limone e le mandorle. Aggiungere gli albumi montati e mescolare delicatamente per non smontare il composto.</span><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">Stendere la pasta sfoglia in una teglia di 24 cm, lasciando la carta forno della confezione. Bucherellare il fondo con una forchetta, versare il composto e infornare in forno preriscaldato a 200°C per circa 25 minuti.</span><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">Lasciar raffreddare la torta. Poi montare i due albumi con lo zucchero e cospargere la meringa ottenuta sulla torta. Ricoprire con le mandorle a scaglie e infornare di nuovo, ponendo la torta sotto il grill per far asciugare la meringa. Sfornare quando risulta ben soda.</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;">Lasciare raffreddare di nuovo e cospargere di zucchero a velo.</span><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" /><br style="background-color: white; color: #222222; font-family: Cousine; font-size: 15.4px;" />
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adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com6Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-13259509321697897062022-03-24T10:11:00.022+01:002024-02-10T11:55:53.753+01:00# Baccalà fritto su crema di piselli # Baked sicilian Cassata for pastry # Baccalà alla vigentina # Manfredi # le Genovesi # Dan dan Miam # Coniglio in agrodolce # Paccheri alla carbonara # Katsudon # Agnello al forno # Agnello aggassato # Le daifuku # Orata al forno # Rigatoni con ragù di melanzane # Spaghetti con gamberi e zucchine # Pancita # Linguine al nero di seppia # Le Bami Calèdonien # Seppie ripiene # Tarte Normande # Pollo Korma # Pollo de Bresse ( 4 recipes ) # Tiella pugliese # Acha's Inji Kari # Ribollita al cavolo nero # Soto Ayam# # Pomodori ripieni al tonno # Sauce ganjang # Millefoglie al cioccolato # Torta glassata al cioccolato # Farsumsgru # Granola # Kulich Russian # Shepherd's pie # Lagman # Vellutata di zucca # Pomodori farciti # Tajine de poisson au four # Tofu de Gènèral Tao # Tocino de cielo # Tempura gamberetti # Cinghiale al vino rosso # Salsa quemada # Spaghetti alla chitarra # Souris d'Agneau # Lasagne cacate # Crème vinaigrette Escoffier # Gnocchi alla sorrentina # Entenbrust a la orange e rucola # Pappardelle con l'anatra # Seppie in zimino # Pàte brisèe vite faite # Frosted brownies # Filet de boeuf en croùte # Spaghetti aglio , olio e peperoncino # New Jersey Italian hot dog# Meatloaf # Peperoni ripieni<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="color: black; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> </div><div class="separator" style="clear: both; text-align: center;"> </div><br /> </h2><h2 style="color: black; text-align: left;"> Baccalà fritto su crema di piselli_ ingredienti e dosi : 300 gr filetti di baccalà dissalato
, 150 gr piselli surgelati , 1/2 scalogno , 1 cucchiaio olio evo, 1
cucchiaio latte scremato , sale , pepe nero , 100 gr cimette di
broccoli ( a piacere ) , 1/2 cucchiaino – succo di limone .<span style="color: red;"><b>Method-</b></span>Laviamo
accuratamente i filetti di baccalà e porzioniamoli in due piccoli
tranci delle stesse dimensioni.In una pentola antiaderente poniamo lo
scalogno tritato finemente, un cucchiaio di olio e due cucchiai di
acqua.Lasciamo sudare lo scalogno finchè non sarà diventato trasparente
poi aggiungiamoi piselli ancora surgelati, sale e poco pepe nero e
facciamo cuocere a fuoco basso con coperchio per 20′ circa, fino a
quando i piselli saranno diventati molto morbidi.Teniamo da parte una
cucchiaiata di piselli per guarnire il piatto e versiamo i rimanenti nel
bicchiere di un frullatore ad immersione. Frulliamo fino ad ottenere
una crema morbida, aggiungendo eventualmente uno o due cucchiai di latte
se il composto dovesse risultare troppo pastoso. Regoliamo di sale e
pepe.Lessiamo al vapore per 15′ le cimette di broccolo fino a quando
saranno cotte ma ancora croccanti. Condiamole con una emulsione di olio
e.v.o., succo di limone e poco sale.In una capiente pentola antiaderente
versiamo un cucchiaio di olio, adagiamo i tranci di baccalà dalla parte
della pelle e accendiamo il fornello. Appena la pentola sarà calda
incoperchiamo e lasciamo cuocere per circa 20′. Il baccalà rilascerà la
sua acqua e “stuferà” piano piano nei suoi stessi liquidi mantenendo
intatto tutto il suo sapore.Se il pesce dovesse rilasciare troppo poca acqua aggiungiamo un quarto
di bicchiere di acqua tiepida.Il baccalà sarà cotto quando la sua carne,
se toccata con una forchetta, tenderà a scagliarsi in grosse
squame.Impiattiamo in piatti singoli un cucchiaio di crema di piselli
scaldata brevemente al microonde, adagiamo sopra la crema un trancio di
baccalà e ultimiamo il piatto con olio extravergine a filo, pepe nero macinato
fresco e qualche pisellino intero.</h2><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="separator" style="clear: both; color: #5c5c5c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20TFSfzGEaaUUW9iqHMe_FVniM1KmGselH9ocJ5j6tEXpIZ-XFf3a4w6VwKnOY0ve2fcPsHc4beE29Mad6VdRBPAln3h-fBOSmvxEmxxWWQ7dOscet7lLqZ4krOvpBfhTFsyYJNfQ210L/s1473/MGYBE0784%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1473" data-original-width="876" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20TFSfzGEaaUUW9iqHMe_FVniM1KmGselH9ocJ5j6tEXpIZ-XFf3a4w6VwKnOY0ve2fcPsHc4beE29Mad6VdRBPAln3h-fBOSmvxEmxxWWQ7dOscet7lLqZ4krOvpBfhTFsyYJNfQ210L/w238-h400/MGYBE0784%255B1%255D.JPG" width="238" /></a></div><span style="color: #5c5c5c;">Baccalà alla vigentina _ingredienti e dosi : 400 gr di stoccafisso ammollato - - 80 gr di cipolla bianca - ¼ di litro di latte - ¼ di litro di olio extravergine di oliva delicato -2 sarde sotto sale -poca farina - 20 gr di formaggio grana - una manciata di prezzemolo - sale e pepe q.b.METHOD- affetta finemente le cipolle e soffriggile in un tegamino con un bicchiere d’olio; aggiungi le sarde sotto sale, che avrai prima tagliato a pezzetti.Per ultimo, a fuoco spento, unisci il prezzemolo tritato. Irrora i vari pezzi di stoccafisso con il soffritto preparato e passali nella farina. Versa qualche cucchiaiata di soffritto in un tegame di cotto o alluminio, oppure in una pirofila, e disponi uno accanto all’altro i pezzi di pesce.Ricopri il tutto con il resto del soffritto aggiungendo anche il latte, il grana grattugiato, il sale e il pepe.Unisci l’olio fino a ricoprire tutti i pezzi livellandoli.Cucina a fuoco molto dolce o in</span><span style="color: #5c5c5c;"> </span><b style="box-sizing: border-box; color: #5c5c5c; font-weight: bold; line-height: inherit;">forno ventilato per circa 2 ore</b><span style="color: #5c5c5c;">. Ogni tanto muovi il recipiente in senso rotatorio, evitando di mescolar</span><div class="separator" style="clear: both; color: #5c5c5c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1yQl9bOC5tUieyeCzSRuT6eivP5FaHbWOjmwRSdwe5hSrA4ubpl6hBY0KbOrY2Mgz-BDdIJI2fohADKAcN7w4diuVrG-YjkJpqL6ZBPQiQvXW06TVfRiLd728uAeUhMJsaWJKbYuX3L9/s1326/IMG_E0796%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1326" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1yQl9bOC5tUieyeCzSRuT6eivP5FaHbWOjmwRSdwe5hSrA4ubpl6hBY0KbOrY2Mgz-BDdIJI2fohADKAcN7w4diuVrG-YjkJpqL6ZBPQiQvXW06TVfRiLd728uAeUhMJsaWJKbYuX3L9/s320/IMG_E0796%255B1%255D.JPG" /></a></div><span style="color: #5c5c5c;"> ***</span><br /><div class="separator" style="clear: both; color: #5c5c5c; text-align: center;">2022 > Matteo al suo Papà .<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxJtVMQb9AiUdXpUSZRcXW0a0aP2vNSSO775Rt1HmR9SA8Ylhi3FlzVe5QXCx3m3nrNByH8zA0GC44Od6kulA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;"><u>Cassata siciliana al forno # Per la pasta frolla :</u></span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">gr 350 di farina 00</span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">gr 150 di burro</span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">gr150 di zucchero semolato</span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">1 uovo intero + 2 tuorli</span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">1/2 cucchiaino di lievito per dolci</span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">buccia grattugiata di un limone bio</span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">un pizzico di sale</span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">1 bustina di vanillina</span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;"><u>Per il ripieno :>> gr </u></span><span style="color: #990000;">500 di ricotta di pecora - </span><span style="color: #990000;">gr 150 di zucchero -</span></div><div style="color: #900000; font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">gr 80 di cioccolato fondente tritato -</span><span style="color: #990000;">alcuni savoiardi -</span><span style="color: #990000;">zucchero a velo per la copertura.</span></div><div style="font-family: Unkempt; font-size: 17.6px;"><span style="color: #990000;">FATE COSI ( METHOD-</span><span style="color: #990000;">Sgocciolare bene la ricotta, poi aggiungere lo zucchero e con una forchetta amalgamare fino rendere la ricotta una crema morbida. Aggiungere il cioccolato e lasciare riposare in frigo.</span><span style="color: #990000;">Per la pasta frolla montare il burro con lo zucchero unire le uova un pizzico di sale e la punta di lievito. Avvolgere in una pellicola trasparente e lasciare riposare in frigo per almeno due ore.</span><span style="color: #990000;">In un secondo tempo dividere la pasta frolla in due parti uguali, stendere il primo disco e rivestire uno stampo di cm.22 imburrato e infarinato, bucherellare con una forchetta poi aggiungere alcuni savoiardi sbriciolati, aggiungere il ripieno e ricoprire con l'altro disco di pasta.</span><span style="color: #990000;">Cuocere in forno caldo a 180° per circa 40 - 45 minuti. Sfornare le lasciare intiepidire. Sformare e capovolgere su una gratella. Lasciare raffreddare </span><span style="color: #990000;">alcune ore poi decorare con zucchero a velo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBK1n-Kx74KQqpG3nW6hawfcV3g3m9bBmd6QwDr7jb_KJrlmbE-zWD8og9b626xCWkTpmR4WqDmsZkGuCcd6Z56VRksRBdA-Z_TmjMiexMi-d0EFlQkLkehmTqsG7yJcCN6q3pPwP2B-TOMrEiHFbziGDPOB1vp6y97N6F5mTk4xwNXxdQ7SJ9CILcIKCi/s1530/IMG_E6385%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1530" data-original-width="1282" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBK1n-Kx74KQqpG3nW6hawfcV3g3m9bBmd6QwDr7jb_KJrlmbE-zWD8og9b626xCWkTpmR4WqDmsZkGuCcd6Z56VRksRBdA-Z_TmjMiexMi-d0EFlQkLkehmTqsG7yJcCN6q3pPwP2B-TOMrEiHFbziGDPOB1vp6y97N6F5mTk4xwNXxdQ7SJ9CILcIKCi/s320/IMG_E6385%5B1%5D.JPG" width="268" /></a></div><br /><div>Baked Sicilian Cassata For the shortcrust pastry :</div><div>gr 350 of flour 00</div><div>gr 150 of butter</div><div>gr 150 of caster sugar</div><div>1 whole egg + 2 yolks</div><div>1/2 teaspoon baking powder</div><div>grated peel of an organic lemon</div><div>a pinch of salt</div><div>1 sachet vanillin</div><div>For the filling :>> gr 500 sheep ricotta cheese - gr 150 sugar -</div><div>gr 80 of chopped dark chocolate -some ladyfingers -frosting sugar for the covering.</div><div>DO THIS ( METHOD- Drain the ricotta well, then add the sugar and with a fork amalgamate until the ricotta becomes a soft cream. For the shortcrust pastry, whip the butter with the sugar, add the eggs, a pinch of salt and a pinch of baking powder. Then divide the shortcrust pastry into two equal parts, roll out the first disc and line a buttered and floured 22 cm mould, prick with a fork, then add some crumbled sponge fingers, add the filling and cover with the other disc of pastry. Remove from the oven and leave to cool. Turn out and invert onto a wire rack. Leave to cool for a few hours then decorate with icing sugar.</div></span></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">++++</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><p>Manfredi _Ingrédients pour 4 personnes - 350 gr de pâtes comme les
manfredi ou les tripolini ou les reginette ou les mafaldine - sauce
napolitaine à la viande (ou sauce tomate) 400 gr de ricotta au lait de
brebis - sel au goût .MÉTHODE- Préparez le ragoût napolitain, portez
l'eau pour les pâtes à ébullition. Avant d'abaisser les pâtes, prenez
deux louches d'eau bouillante et versez-la dans un bol où vous avez
également placé la ricotta ; ajoutez une louche de la sauce à la viande
bouillante et mélangez-y la ricotta. Lorsque les pâtes sont cuites,
égouttez-les et versez-les dans une soupière, assaisonnez-les avec une
partie de la sauce à la viande, un tiers de la ricotta diluée et une
poignée de parmesan. Mélangez bien et préparez les assiettes : Sur
chaque assiette, versez un peu de ricotta diluée, une louche de sauce à
la viande, un peu de parmesan si vous le souhaitez, et servez !<br /><br /><img class="mceItemNoResize" data-mce-src="https://static.skyrock.net/img/transparent.png" height="0px" id="skyplaceholder_7" mce_advimageresize_id="f_text_mce_10" src="https://static.skyrock.net/img/transparent.png" width="0px" /><br /></p><p><br /></p><p>++++++++++++++++++++++</p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><br /><span style="color: #5c5c5c;"># io a Frankfurt >1971 ></span><br /><div class="separator" style="clear: both; color: #5c5c5c; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrHc_pdL9i5h4TN3MoOlxi6mgM2rJcbkZwfCrbi-Yv8Acq1bcZqnXGfvbRs6OZt6z3wY4LDn8v0OPqrh1p1mWtdKdRdbZvFAvk7uJ8HyB_97sivUvyVCRlD6c_WAipa5-C3pHhl-jpFJ0Fi5yiRs970ADGpf0xGpEMDci0r0cty73dqH2HiAF8Jjg_Q/s1676/IMG_E8907.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1453" data-original-width="1676" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrHc_pdL9i5h4TN3MoOlxi6mgM2rJcbkZwfCrbi-Yv8Acq1bcZqnXGfvbRs6OZt6z3wY4LDn8v0OPqrh1p1mWtdKdRdbZvFAvk7uJ8HyB_97sivUvyVCRlD6c_WAipa5-C3pHhl-jpFJ0Fi5yiRs970ADGpf0xGpEMDci0r0cty73dqH2HiAF8Jjg_Q/s320/IMG_E8907.JPG" width="320" /></a></div><br /><br /></div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYFWGbA9HINjQ2_iB3Lzkfr2VfhxJHsdkqmE28H5-2deqmbMiYdQQP-RJ_Sb5BwVEuDOBPd4C73SPefJXbwV-3GxOjzszxBmJWrirNvx6FTCXgiDz8rtVHLNjPLodLhdgqxLznLFVNn48DkfNCuq8BSyef8524R0ZsttBd89JMsz0boT1oyU-6nXj1ZkV/s3264/IMG_2938.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYFWGbA9HINjQ2_iB3Lzkfr2VfhxJHsdkqmE28H5-2deqmbMiYdQQP-RJ_Sb5BwVEuDOBPd4C73SPefJXbwV-3GxOjzszxBmJWrirNvx6FTCXgiDz8rtVHLNjPLodLhdgqxLznLFVNn48DkfNCuq8BSyef8524R0ZsttBd89JMsz0boT1oyU-6nXj1ZkV/s320/IMG_2938.JPG" width="240" /></a></div> # 2023 Rosa e io # <br /><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ***</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="separator" style="clear: both; color: #313131; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 15.4px;">Dan dan Miam # ingredienti e dosi per 2/3 persone _1 cucchiaio di pepe di Sichuan -2 cucchiai di olio di semi (arachidi, girasole o mais)-</div><div class="separator" style="clear: both; color: #313131; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 15.4px;">250 gr di carne di maiale macinata -2 cucchiai di pasta di fagioli neri-<span style="font-size: 15.4px;">500 ml di brodo di pollo -</span><span style="font-size: 15.4px;">4 cucchiai di salsa di soia -</span><span style="font-size: 15.4px;">1/2 cucchiai di aceto nero di riso (a seconda dei gusti) -</span><span style="font-size: 15.4px;">1 spicchio di aglio tritato -</span><span style="font-size: 15.4px;">2 cucchiaini di olio di sesamo -</span><span style="font-size: 15.4px;">1 cucchiaino di olio piccante oppure mezzo cucchiaino di peperoncino in polvere -</span><span style="font-size: 15.4px;">pepe macinato -</span><span style="font-size: 15.4px;">250 gr di noodles cinesi di frumento essiccati o 500 g di noodles freschi -</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9qOQGbzqYOvZI0sT-YI-31BARb85PkT0b_Ibghx1CmtS6NmX-66C2OUGijlUSeiBc4nGFvhVRz2sZIlZ0KRT8JstSLriH3UmKzIoV_Dw-Y-czKZSEZH0idkYuat9MG5WH5KwfJ4fsQM/s1600/dried+noodle.jpg" style="clear: left; color: #660000; display: inline; font-size: 15.4px; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;"><span style="color: #313131; text-align: start;">erba cipollina cinese per guarnire.</span></a><span style="font-size: 15.4px;">METHOD-Scaldate l'olio in un pentolino su fuoco basso insieme al pepe di sichuan e lasciate che sprigioni tutto l'aroma, dopodiché toglietelo dal fuoco e filtrate l'olio che metterete da parte.Nel frattempo preparate la carne facendola rosolare in un filo d'olio insieme alla salsa di fagioli neri fino a quando sarà abbastanza asciutta e tostata.Ora preparate il brodo unendo in un pentolino: brodo di pollo, salsa di soia, aglio tritato, aceto nero, olio piccante, olio di sesamo e un pizzico di pepe macinato e cuocete fino ad ebollizione.</span></div><div class="separator" style="clear: both; color: #313131; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 15.4px;">Riempite con molta acqua una pentola e cuocete i noodles, dovranno bollire in molta acqua perché tendono ad attaccarsi.</div><div class="separator" style="clear: both; color: #313131; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 15.4px;">Tagliuzzate l'erba cipollina cinese e mettete da parte.</div><div class="separator" style="clear: both; color: #313131; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 15.4px;">Ora componete il piatto:Scolate i noodles e riempite quattro piatti fondi, meglio se scodelle alla cinese, copriteli col brodo bollente e con la carne rosolata ed infine guarnite con l'erba cipollina.</div><div class="separator" style="clear: both; color: #313131; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 15.4px;">********** consil du chefAdrianoMennillo -io ho usato questi ingredienti al 3 anno di scuola Alberghiera a MILANO nel 1978.</div><div class="separator" style="clear: both; color: #313131; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 15.4px;">1 CUCCHIAIO di pepe di Sichuan or pepe in grani - 1 e 1/2 cucchiaino di olio di arachide , 1 cucchiaini di olio evo-250 gr carne di maiale macinata -500 gr di brodo di pollo - rafano sotto sale-3/4 cucchiaini di olio di soia -1 cucchiaino di aceto balsamo-1 aglio tritato finemente-olio olio piccante-poco pepe bianco macinato-500 gr di noodles freschi or 250 quelli secchi - erba cipollina-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJdDXYpAKc0Rdb_YDpFMx7IghxNoympfjfXi0B4GEXuy1_CFFuUHa81y3TN8EVVVKzPp-8rwmEy-rwb0UynNIYZeBcRJBUJNmtCLxSOjULwyxPDcOZHTiRKEzM2M_yLX-yKVxtqimhJtiCkc6H1uzmUa6TKFhfnBXe7luD8jqCDVgLXpERX3rjN7Itfbn/s1765/PWMR8852%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1765" data-original-width="1614" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJdDXYpAKc0Rdb_YDpFMx7IghxNoympfjfXi0B4GEXuy1_CFFuUHa81y3TN8EVVVKzPp-8rwmEy-rwb0UynNIYZeBcRJBUJNmtCLxSOjULwyxPDcOZHTiRKEzM2M_yLX-yKVxtqimhJtiCkc6H1uzmUa6TKFhfnBXe7luD8jqCDVgLXpERX3rjN7Itfbn/s320/PWMR8852%5B1%5D.JPG" width="293" /></a></div><br /><br /></div><div><br /></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">***</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">le Genovesi ( dolce siciliano )_ingredienti e dosi per 8/10 pezzi :125 gr di farina di grano duro - 125 gr di farina 00 - 100 gr di zucchero - 100 gr di burro -2 tuorli - 3 / 4 cucchiai circa di acqua fredda .<span style="color: red;"><i>>per la crema :</i></span> 1 tuorlo -75 gr di zucchero -250 gr di latte -20 gr di amido di mais (Maizena) -scorza grattugiata di mezzo limone -zucchero a velo .METHOD-Con la punta delle dita lavorate le due farine, lo zucchero e il burro fino ad ottenere un composto sabbioso. unite poi i tuorli, uno alla volta e infine aggiungete un po alla volta acqua fredda, in quantità necessari a lavorare l’impasto e a renderlo liscio e omogeneo. lavorate la frolla velocemente per non scaldarla, poi formate una palla, copritela con la pellicola, schiacciatela e riponete in frigo per almeno 30 minuti.Nel frattempo preparate la<span> </span><b style="border: 0px none; box-sizing: inherit; color: #777777; font-family: inherit; font-style: inherit; font-weight: 700; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: top;">crema per le genovesi</b>. In un bicchiere di latte versate l’amido e scioglietelo completamente con le mani. Versate il latte con l’amido e il restante latte in una casseruola e scaldate su fuoco basso senza far bollire.Spegnete il fuoco, montate il tuorlo con lo zucchero, poi unite al latte e riportate su fuoco medio mescolando continuamente con una frusta fino ad ottenere un composto simile a una budino., poco prima di ultimare la cottura aggiungete la scorza di limone, magari il verdello siciliano. Fate raffreddare completamente. <span face=""roboto draft", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #888888; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Prelevate la pasta frolla dal frigo. Staccatene un pezzo di circa 6cm di diametro, lavoratelo brevemente tra le mani per ammorbidirlo, poi stendetelo su un piano leggermente infarinato con il mattarello formando una sorta di ovale. Su un lato dell’ovale, posizionate un cucchiaio circa di crema, poi ripiegate l’altro lembo di pasta sopra , premete attorno alla crema, come si fa per i ravioli e ritagliate con un cocca-pasta, possibilmente festonato.<span> </span>Disponete le genovesi su una teglia coperta di carta forno. Infornate in forno caldo a 210° per 10-15 minuti. La pasta dovrà essere leggermente dorata ai bordi. Sfornate le</span><b style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: inherit; color: #777777; font-family: "roboto draft", sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 700; letter-spacing: normal; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: top; white-space: normal; widows: 2; word-spacing: 0px;"> </b><span face=""roboto draft", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #888888; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">e cospargetele di abbondante zucchero a velo. Mangiatele calde.</span><span face=""roboto draft", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #888888; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face=""roboto draft", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #888888; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Disponete le genovesi su una teglia coperta di carta forno. Infornate in forno caldo a 210° per 10-15 minuti. La pasta dovrà essere leggermente dorata ai bordi. Sfornate le<span> </span></span><b style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: inherit; color: #777777; font-family: "roboto draft", sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 700; letter-spacing: normal; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: top; white-space: normal; widows: 2; word-spacing: 0px;">genovesi alla crema di latte </b><span face=""roboto draft", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #888888; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">e cospargetele di abbondante zucchero a velo. Mangiatele calde .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34V971D53h2Rvf6VSzsdHEWM6ZprWl7ylDuJgd26V_0gpA3Q_dm8_jRgiIUMFynI4pegrT-FR_bmXmpb1dClm3WfCVhvJIpciewxUdiKcIwK7_HteBTYvIWZu6ebbuzktGUpf6U0nZTp1d9V2pn6TKMsyZO6Cmnkfl0W5BVcWzu_Q5DRWwG6o_-U6WA/s1416/IKZIE7656%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1407" data-original-width="1416" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34V971D53h2Rvf6VSzsdHEWM6ZprWl7ylDuJgd26V_0gpA3Q_dm8_jRgiIUMFynI4pegrT-FR_bmXmpb1dClm3WfCVhvJIpciewxUdiKcIwK7_HteBTYvIWZu6ebbuzktGUpf6U0nZTp1d9V2pn6TKMsyZO6Cmnkfl0W5BVcWzu_Q5DRWwG6o_-U6WA/s320/IKZIE7656%5B1%5D.JPG" width="320" /></a></div>Le Genovesi sicilien) _ingrédients et doses pour 8/10 pièces : 125 gr de farine de blé dur - 125 gr de farine 00 - 100 gr de sucre - 100 gr de beurre - 2 jaunes d'œuf - 3/4 de cuillères à soupe d'eau froide. >Pour la crème : 1 jaune d'œuf -75 gr de sucre -250 gr de lait -20 gr de fécule de maïs (Maizena) - le zeste râpé d'un demi-citron - le sucre glace. MÉTHODE - Du bout des doigts, pétrissez les deux farines, le sucre et le beurre jusqu'à l'obtention d'un mélange sableux. Ajoutez ensuite les jaunes d'œufs, un par un, et enfin l'eau froide, un peu à la fois, juste assez pour travailler la pâte et la rendre lisse et homogène. Pétrissez la pâte brisée rapidement pour ne pas la chauffer, puis formez une boule, couvrez-la d'un film alimentaire, aplatissez-la et placez-la au réfrigérateur pendant au moins 30 minutes. Versez l'amidon dans un verre de lait et faites-le dissoudre complètement avec vos mains. Versez le lait avec la fécule et le reste du lait dans une casserole et faites chauffer à feu doux sans faire bouillir.Éteignez le feu, fouettez le jaune d'œuf avec le sucre, puis ajoutez au lait et remettez à feu moyen en remuant continuellement avec un fouet jusqu'à ce que le mélange ressemble à un pudding.Juste avant la fin de la cuisson, ajoutez le zeste de citron, peut-être le verdello sicilien. Laissez refroidir complètement. Sortez la pâte brisée du réfrigérateur. Découpez un morceau d'environ 6 cm de diamètre, pétrissez-le brièvement entre vos mains pour le ramollir, puis étalez-le sur une surface légèrement farinée avec un rouleau à pâtisserie pour former une sorte d'ovale. Sur un côté de l'ovale, déposez une cuillère ou deux de crème, puis repliez l'autre rabat de pâte, pressez autour de la crème, comme pour les raviolis, et découpez avec un emporte-pièce, éventuellement en festons. Placez le Genovese sur une plaque de cuisson recouverte de papier sulfurisé. Faites cuire dans un four chaud à 210° pendant 10-15 minutes. La pâte doit être légèrement dorée sur les bords. Retirez-les du four et saupoudrez-les de beaucoup de sucre glace. Placez le Genovese sur une plaque de cuisson recouverte de papier sulfurisé. Faites cuire dans un four chaud à 210° pendant 10-15 minutes. La pâte doit être légèrement dorée sur les bords. Retirer du four et saupoudrer abondamment de sucre glace. Mangez-les chauds.<br /><br /><br /><br /><br /></span></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face=""roboto draft", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #888888; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ****************************<br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face=""roboto draft", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #888888; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span><br />Coniglio in agrodolce ( Sicilia )_ingredienti e dosi per 3/4 persone :1 coniglio tagliato a pezzi + due cosce oppure 1 coniglio e 1/2 - 250 gr di vino rosso (io ho usato Barbera ) -2 cuori di sedano (ca. 130 gr -2 cipolle -80 gr di lardo (io non lo metto) -30 gr di pinoli-30 gr di uvetta- 14/18 olive io uso le taggiasche sott’olio denocciolate- una manciata di capperi-3 foglie d’alloro-farina-olio evo-sale-pepe-pepe in grani-1 cucchiaio di zucchero-3 cucchiai di aceto di vino rosso.METHOD-lavare bene il coniglio ,mettere in una casseruola il vino, una cipolla affettata, una foglia di alloro spezzata a metà, un cucchiaio di sale, 3 grani di pepe., far bollire per qualche minuto e, una volta intiepidita, versare la marinata sul coniglio e lasciare in infusione diverse ore (io lo preparo al mattino per poi cucinarlo nel tardo pomeriggio),scolare i pezzi marinati, asciugarli con un panno da cucina e lasciarli a temperatura ambiente per mezz’oretta,versare l’olio in una padella capiente e far rosolare i pezzi di coniglio leggermente infarinati (scrollando bene la farina in eccesso) senza muoverli finché si sarà formata una crosticina dorata e si staccheranno facilmente dalla padella , quindi girarli e ripetere l’operazione finché la carne sarà sigillata su tutti i lati , tritare finemente la cipolla (e il lardo, se lo volete aggiungere) e fatela soffriggere nella padella per la cottura del coniglio (io ne uso una in alluminio dal fondo molto spesso), aggiungere il sedano tritato, le olive, i capperi, i pinoli, l’uvetta (fatta prima rinvenire in poca acqua tiepida e poi sgocciolata) e due foglie di alloro spezzate a metà ,unire il coniglio e salare .in un pentolino versare lo zucchero e l’aceto, pepare e far prendere calore finché lo zucchero sarà sciolto,versare sul coniglio, aggiungere anche poca acqua calda, mescolare, coprire e far cuocere a fuoco medio-basso per circa 1 ora e 1/2, controllando la cottura e girando i pezzi ogni 20 minuti circa,verificare la fluidità del fondo di cottura: aggiungere poca acqua calda se dovesse risultare troppo denso, alzare la fiamma se fosse troppo “lento”<p style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: Lato; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 18px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">****** CONSIL du CHEF'AdrianoMennillo_ Questa ricetta del coniglio mi fu regalata da un collega CUOCO siciliano nel 1974 .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQFkdQPv6A9iXxc6HPVPvl1PnqE7MlGhNfMBZ_0Rh93yzZbI6WfuB3xvmilVaSOySqWvaaISrxDEnx5L0nxo0vLiVsfhlB1QJYhFEzAZuzZOa9r12eCIXPA3aKBsQgBMenZ_ycwSANG2J5xx1CMpqZNlgGJMrxIQmJmmHRx4XPifshNQV7uHL1dVrTA/s1454/BGWY2984%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1305" data-original-width="1454" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQFkdQPv6A9iXxc6HPVPvl1PnqE7MlGhNfMBZ_0Rh93yzZbI6WfuB3xvmilVaSOySqWvaaISrxDEnx5L0nxo0vLiVsfhlB1QJYhFEzAZuzZOa9r12eCIXPA3aKBsQgBMenZ_ycwSANG2J5xx1CMpqZNlgGJMrxIQmJmmHRx4XPifshNQV7uHL1dVrTA/s320/BGWY2984%5B1%5D.JPG" width="320" /></a></div><br /><br />****<p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #043664; direction: ltr; font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 0.9em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.6; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-rendering: optimizelegibility; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1) Rana pescatrice in guazzetto _ingredienti e dosi --600 g rana pescatrice o coda di rospo -</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">400 gr seppioline pulite</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">300 gr gamberi sgusciati</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-1 kg di lupini</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-2 pomodori maturi</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -vino bianco</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -scalogno, aglio, rosmarino</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-peperoncino, prezzemolo tritato</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-olio evo</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-crostini di pane grigliati e agliati ( a piacere ) METHOD-</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Occorre una grande padella o tegame largo e profondo.</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Faccio scaldare un generoso giro di olio con 2 spicchi d'aglio vestiti e un rametto di rosmarino.</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Quando inizia a rosolare elimino l'aglio e verso le seppioline tagliate a filetti, metto anche i pomodori a dadini e un cucchiaino di peperoncino in pasta.</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Dopo 5' minuti metto la pescatrice tagliata a bocconcini, mescolo delicatamente per non sfaldarla troppo,</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">sfumo con un bicchiere di vino bianco, poi metto i gamberi e i lupini, assaggio il sughetto e regolo di sale, incoperchio e lascio che i molluschi si aprano prima di spengnere e tenere in caldo.</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Se voglio preparare una parte della ricetta prima, arrivo sino al momento di aggiungere gamberi e lupini, spengo, tengo coperto e al caldo e poco prima di servire scaldo bene il guazzetto, metto i molluschi e finisco di cuocere come spiegato prima.</span><span style="-webkit-text-stroke-width: 0px; background-color: #f9f9cc; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Preparo delle fondine, scodello il guazzetto, metto un po' di prezzemolo fresco tritato e finisco con 2/3 fettine di pane grigliato e leggermente strofinato di aglio.</span></p><br /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #333333; font-family: "Libre Franklin", "Helvetica Neue", helvetica, arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.5em; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 ) RANA PESCATRICE ( or coda di rospo )Per realizzare questa ricetta bisogna iniziare a preparare il sugo. Mondare e tritare lo scalogno. In una casseruola versare lo scalogno tagliato finemente, l’olio e l’aglio. Stufare lo scalogno a fuoco basso, per circa 5-6 minuti. Versare la passata di pomodoro, salare, aggiungere un pizzico di bicarbonato per togliere l’acidità del pomodoro. Abbassare il fuoco e lasciare cuocere per circa 30 minuti. Tagliare la rana pescatrice al centro e togliere la lisca centrale. Togliere i residui di pelle e tagliarla a tocchetti delle stesse dimensioni, circa un paio di centimetri. In un’altra padella versare un filo d’olio e l’aglio, scaldare a fuoco dolce per insaporire. Togliere l’aglio e adagiare i bocconcini di rana pescatrice. Sfumare con il vino bianco e lasciare evaporare. Intanto eliminare lo spicchio d’aglio dal sugo e aggiungere il pesce. Aggiustare di sale e pepe, coprire col coperchio e lasciar cuocere per 8-10 minuti. Aromatizzare col prezzemolo tritato finemente. Servire la rana pescatrice in guazzetto bel calda con contorno a piacere. Anche semplicemente con pane tostato. Ottimo anche per condire la pasta.Non è necessario abbinarlo assolutamente a un vino bianco. Ci sta benissimo anche un vino rosso ma dev’essere giovane, dal gusto secco e un grado alcolico non propriamente alto (12,5 vol) con una bella freschezza. La temperatura dev’essere tra i 14 ei 16 gradi.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92N8uhch8BaG243ZOij65H_AYRFmOOcPPsB-sTfQ5C9ne1B20kFs_5jYud4IYYh3UGnVCIe3BJac0xs1ShybKQwgq4um5SIp6siiTDo6zhoqAaLWU8Vnov4KRxrETJMrHdY20uvbkwfG0xJUvzLtWTDuX_TgxCGEvSxs81oF5Z4jeEl6afa5lsFlUdg/s1567/IMG_E6100%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1567" data-original-width="1376" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92N8uhch8BaG243ZOij65H_AYRFmOOcPPsB-sTfQ5C9ne1B20kFs_5jYud4IYYh3UGnVCIe3BJac0xs1ShybKQwgq4um5SIp6siiTDo6zhoqAaLWU8Vnov4KRxrETJMrHdY20uvbkwfG0xJUvzLtWTDuX_TgxCGEvSxs81oF5Z4jeEl6afa5lsFlUdg/s320/IMG_E6100%5B1%5D.JPG" width="281" /></a></div><br /><br /><p></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5c5c5c; font-family: lora; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div>
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<span style="color: #274e13;"><i> <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkiSK_gGgIh5QyqGHn6wUeD-tVeNwKDUkJxiJEvdUfLkO7Y37Le26n4e7n7w5bG_DfJRjvStrNTelugP8l6c3ODloFqodHPyNghCIAREdlfA1iG-aNTpjDWmFLhR4Oa8MKq1z_Tb9aJjki/s795/ischia2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="795" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkiSK_gGgIh5QyqGHn6wUeD-tVeNwKDUkJxiJEvdUfLkO7Y37Le26n4e7n7w5bG_DfJRjvStrNTelugP8l6c3ODloFqodHPyNghCIAREdlfA1iG-aNTpjDWmFLhR4Oa8MKq1z_Tb9aJjki/s320/ischia2.jpg" width="242" /></a></div></i><span style="color: red;">photo canon ftb , AdrianoMennillo ( Ischia )</span><br /><i>*****<div class="separator" style="clear: both; text-align: center;">Paccheri alla carbonara-ingrdienti e dosi per 4 persone -450 gr di paccheri -4 fette di guanciale spesse un centimetro -50 gr di pecorino romano -4 uova fresche intere -3 cucchiai di olio extravergine di oliva -pepe macinato all’istante -sale .METHOD-Quando l’acqua bolle per bene, salarla, senza esagerare, e buttare i paccheri.Nel frattempo che i paccheri cuociono, prendere una padella ampia e far soffriggere il guanciale tagliato a listarelle larghe circa 3 centimetri nell’olio fino a quando non saranno quasi croccanti, importante “quasi” perché una volta spento il fuoco l’olio caldo continuerà a far soffriggere il guanciale e si rischia di bruciarlo, deve essere croccante ma non bruciato.Metti da parte la padella e rompi le uova dentro una ciotola con un cucchiaio di pecorino romano, senza sale perché il pecorino è già saporito. Metti da parte le uova e aspetta che la pasta sia cotta.Quando mancano circa 30 secondi alla cottura “al dente per cortesia”, accendi la padella, scola bene la pasta e buttala immediatamente nella padella, (2 accortezze prego: non più di 30 secondi la padella sul fuoco prima della pasta e non più di 30 secondi dopo aver messo la pasta nella padella, altrimenti si scalda troppo e si rischia di fare una pasta con frittata al guanciale).A quel punto, passati i fatidici 30 secondi, spengi il fuoco e versa le uova precedentemente strapazzate nella padella, piano piano un po’ per volta, girando in contemporanea la pasta e facendola amalgamare formando la cremina perfetta.Impiatta e dopo cospargi la carbonara con abbondante pecorino e con abbondante macinata di pepe nero<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWqjXj_XClp7QMicl_aJh91Zjsrrush5T-Gaxduex3b3Kb7d_VBgyOFLiKOpfOGgoeCnIFRsYDXh6YgoiF_T67S9O84uh4yLK4IWhvhAqkj4L16B2l8gaMfZXl9cYOwYBG0U-EPD6RbOZ/s1222/LINW3007%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1222" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWqjXj_XClp7QMicl_aJh91Zjsrrush5T-Gaxduex3b3Kb7d_VBgyOFLiKOpfOGgoeCnIFRsYDXh6YgoiF_T67S9O84uh4yLK4IWhvhAqkj4L16B2l8gaMfZXl9cYOwYBG0U-EPD6RbOZ/s320/LINW3007%255B1%255D.JPG" /></a></div><br /><br /></div></i></span><span style="color: #274e13;"><i><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />*****</i></span></h2><h2 style="color: black; text-align: left;"><span style="color: #274e13;"><i> Katsudon_ingredienti e dosi per 2 persone:</i></span>Le
Katsudon est un plat de la cuisine japonaise qui consiste en un bol de
riz surmontée de tonkatsu (C'est une tranche de porc d'abord panee puis
cuite avec un oeuf battue et deposee sur un bol de riz chaud).Le Mot Katsudon est un mélange des Mots Japonais Tonkatsu et Donburi (Bol de Riz).Chez
les Etudiants Japonais, la Tradition est de manger un Katsudon le soir
avant un Examen. La cause en est que le Verbe Japonais Katsu, que l'on
entend dans Katsudon Signifie en fait "Gagner".2 Verres de riz japonais >> Le katsu (porc pané) -2 escalopes de porc dans l'échine -1 oeuf -de la farine -de la chapelure ::La sauce1 oignon -2 oeufs -1 cuillière à soupe de sauce soja - 1 cuillière à café de sucre en poudre .>FATE COSI >>Préparation du riz : Voici comment procéder pour la cuisson du riz si vous n'avez pas d'autocuiseur : Lavez le riz à l'eau froide, sans écraser les grains, jusqu'à ce que l'eau devienne claire Versez 4 verres d'eau dans une casserole et ajoutez le riz après l'avoir égoutté. Faites cuire à feu vif, puis à ébullition, couvrez et réduisez le feu de moitié pendant 10 à 12 minutes. Coupez le feu sans découvrir la casserole. Laissez cuire le riz à l'étouffée pendant 10 min.>>>Préparation du porc pané :Battre l'oeuf. Salez et poivrez les échines, puis passez-les dans la farine. Trempez-les dans l'oeuf battu, puis dans la chapelure.Dans une poêle, versez une bonne quantité d'huile. Faites cuire à feu moyen, les escalopes. >>>>Préparation de la sauce : Battez les oeufs.Coupez l'oignon en deux, puis en fines tranches. Coupez en tranche le porc pané. Répartissez le riz dans deux grands bols. >>>> Cuisson : Dans une casserole, faites cuire les oignons et les poireaux à feu vif. Salez et poivrez . Versez-y un demi-verre d'eau, la sauce de soja et le sucre. Mélangez rapidement. Règlez à feu doux, puis mettez le porc pané dans la casserole. A l'aide d'une cuillière, saucez légèrement les viandes pour que la chapelure si'mprègne bien de l'assaisonnement au soja. Baissez le feu. Versez les oeufs battus en les repartissant dans la casserole, puis couvrez-la quelque temps. Lorsque l'omelette est cuite à votre goût, repartissez le contenu sur le riz.</h2><h2 style="color: black; text-align: left;"><span style="color: #274e13;"><i><br /></i></span></h2><h2 style="color: black; text-align: left;"><span style="color: #274e13;"><i>*****</i></span></h2>
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<span style="color: #274e13;"><i>Agnello al forno con patate -Ingredienti per 4 persone: 1</i></span>
agnello tagliato a pezzi -1/2 bicchiere di vino rosso(vedi my photos)
2/3 spicchio d’aglio ( in camicia )2 foglie d’alloro-1/2 rametto di
rosmarino -timo -alloro-sale-pepe- poco olio d'oliva -METHOD-lavare i
pezzi d’agnello, asciugarli e lasciarli scoperti a temperatura ambiente
per circa mezz’ora, in modo che asciughino bene , in una padella
capiente adatta alla cottura in forno , mettere poco olio, aglio INTERO
, schiacciato e senza sbucciarlo , , le foglie di alloro spezzate a
metà, il rosmarino e alloro ., accendere il fuoco e far scaldare bene
,mettere in padella i pezzi di agnello e farli colorire da un lato,
senza toccarli, finché si sarà formata una crosticina abbrustolita e si
staccheranno praticamente da soli dalla padella ,girarli e ripetere
l’operazione in modo che tutta la carne sia ben sigillata (il gusto e la
tenerezza della carne dipenderanno essenzialmente da questo passaggio,
salare, sfumare con il vino e lasciare evaporare .,aggiungere acqua in
modo che vada a coprire i pezzi di carne per poco meno della metà
,infornare a 180° per circa 1 ora e 1/2, girando i pezzi un paio di
volte e controllando il fondo di cottura ., a piacere 20 minuti dalla
fine aggiungete patate tagliate a piacere .</h2>
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****** consil du chefAdrianoMennillo_ una volta tagliato l'agnello ,
fatelo marinare con tutti gli ingredienti e coprite per 2 ore coprendo
con la pellicola : </h2>
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<span style="color: #274e13;"><i><br /></i></span></h2> ******* COVID-19 # photo Aprile 2021 <br /><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pR3tagzFS9wtXdmKSvxxRqZ6ah3BnToQce12x8RgNDcttKocY2Po4doDkNVTqw8zl2aobFpezk2Vf8WhmgzSD7iysmYfJI_muoEv6CJw_oo6LYdGq0foCkdN6IgswdPStlLuyujVVK7y/s1280/IMG_3144.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pR3tagzFS9wtXdmKSvxxRqZ6ah3BnToQce12x8RgNDcttKocY2Po4doDkNVTqw8zl2aobFpezk2Vf8WhmgzSD7iysmYfJI_muoEv6CJw_oo6LYdGq0foCkdN6IgswdPStlLuyujVVK7y/s320/IMG_3144.JPG" width="320" /></a></div><br />*****<div class="separator" style="clear: both; color: black; text-align: center;"><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Agnello aggrassato _ ingredienti e dosi _-Coscia di agnello disossata 1 kg - Patate 500 gr -Cipolle 120 gr -Pecorino Romano a piacere -Strutto 60 gr -Vino rosso 100 ml -Brodo vegetale q.b. -Prezzemolo 1 ciuffo -Olio EVO q.b. -Sale q.b. -Pepe nero q.b.METHOD-Per fare la ricetta dell’agnello aggrassato, per prima cosa in una casseruola mettete lo strutto a sciogliere su un fuoco dolce. Tritate nel frattempo una cipolla e dopo fatela soffriggere nel grasso sciolto.Mentre la cipolla stufa, tagliate l’agnello e fatto a pezzi, andatelo a rosolare assieme alla cipolla su tutti i sui lati.Quando è ben sigillato, sfumatelo con del vino rosso, facendo evaporare la parte alcolica velocemente e mentre ciò avviene tritate del prezzemolo quindi aggiungetelo. Aggiungete sulla carne il sale, pepate e aggiungete un po’ di brodo in modo che venga totalmente coperto. Incoperchiate e cuocete a fuoco basso per 45 minuti.Controllate ogni tanto se c’è bisogno di altro brodo aggiungetelo tranquillamente.Trascorso questo tempo, aggiungete le patate, aggiungete un po’ di brodo senza esagerare e fate cuocere.A cottura ultimata, spegnete e fate una bella grattugiata di pecorino che con il calore del solo tegame tenderà a sciogliersi, date una mescolata e portate a tavola, impiattate e servite con ulteriorepecorino .<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh21cWQbmRgkUAqJNapcEnQjHrj7pM3S-Fj6znXcecHY5lTcNaQihQNTJDNfjf3DFji_rIF78YSUaIWtWgwF35fbh-dm0iKEBMaCiyV7a1vYO2sBh0J_RsdLSrktzEQvZSfXMRFSua6J7v/s1080/VNHS5183%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh21cWQbmRgkUAqJNapcEnQjHrj7pM3S-Fj6znXcecHY5lTcNaQihQNTJDNfjf3DFji_rIF78YSUaIWtWgwF35fbh-dm0iKEBMaCiyV7a1vYO2sBh0J_RsdLSrktzEQvZSfXMRFSua6J7v/s320/VNHS5183%255B1%255D.JPG" /></a></div><br />******<br /><p></p><figure class="wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; display: block; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1em; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></figure>Daiffuku_ingredienti e dosi -<div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody"><br /><br /><div style="margin: 0px; padding: 0px; text-align: center;"><i><b><span style="color: #80ff80;"></span></b></i>Le
daifuku (大福, « grande chance ») est une sucrerie japonaise qui consiste
en un mochi ( rempli en son centre, par exemple de pâte de haricots
sucrée, nommée anko .On la mange à température ambiante, elle
considérée comme une gourmandise à déguster l'après-midi (et non en
dessert). Les
versions les plus courantes contiennent de l'anko «une pâte rouge » (il
y a 2 types de pâte de haricot rouge sucrée : la koshian est
complètement lisse, la tsubuan a encore des morceaux).On en trouve aussi au Thé vert «matcha » .D'autres contiennent des fruits, comme des fraises «Ichigo daifuku » ou un mélange de fèves et de morceaux de fruits.Il y a aussi le Yukimi Daifuku , « daifuku vue enneigée », est une sorte de crème glacée avec une mince couche de mochi.>> Ingrédienti e dosi pour 10 pièces environ : 150 gr shiratamako (farine de riz gluant) - 70 gr de sucre - 200 à 300mL d'eau -katakuriko (fécule de pomme de terre, à défaut de maïs) - anko (pâte de haricots rouges) -vous pouvez y ajouter un morceau de fruit fraise, kiwi, Mangue... (les fruits sont à enrobée d'anko)>>FATE COSI >>Bien mélanger la farine, le sucre et l'eau dans un plat résistant à la chaleur et couvrir (film alimentaire).Chauffer moins de deux minutes au micro-onde à puissance moyenne. La
pâte doit être encore liquide à cette étape (sinon baisser la puissance
du four). Sortir le plat et mélanger la pâte en rajoutant au besoin un
peu d'eau chaudeChauffer à nouveau une minute au micro-onde. Bien
mélanger/pétrir à nouveau pour obtenir une pâte uniforme. Tant que la
pâte est encore farineuse/blanche, répétez l'opération (on doit obtenir
une pâte élastique et translucide). Cela peut être 3, 4, 5 fois
supplémentaires.Saupoudrer le plan de travail de fécule afin que
la pate ne colle pas. S'en enduire les mains. La fécule n'est pas un
ingrédient, c'est juste pour éviter de coller (donc en utiliser le moins
possible).Prendre environ 1/12ème de la pâte, faire une galette
plate dans la paume de la main. Déposer au centre une noisette de pâte
de haricots rouges . Fermer la pâte pour former une boule. Répétez cette
opération jusqu'à épuisement de la pâte.****** consil du chefAdriano>Mettez
le daifuku sur une assiette saupoudrée de fécule, jointure vers le bas,
et recommencez avec le reste des ingrédients. La pâte est de moins en
moins flexible au fur et à mesure qu'elle refroidit, donc il faut
travailler relativement rapidement.Laissez reposer une heure
environ avant de servir, pour que la pâte refroidisse complètement et
atteigne la consistance optimale. Couvrez les restes et gardez-les à
température ambiante, mais notez que les daifuku à la fraise sont
meilleurs le jour-même, donc il vaut mieux ne pas en faire trop à la
fois.</div></div></div><br class="Apple-interchange-newline" /><br /></div> <br /> </div><div style="-webkit-text-stroke-width: 0px; background-color: #f1f1f1; color: black; font-family: futura-pt; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.7em; margin: 0px 0px 1.7em; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">§§§§§§§<br />
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<span style="color: blue;"><span style="color: purple;"><b> <span style="color: #274e13;">Orata al forno-ingredienti per 4/5 persone _</span></b></span></span> 4/5 Orate fresche 1,5 kg - patate 400 gr-Vino bianco 100 ml secco ( nò freddo) -Olio extra vergine d'oliva -Limone1/2 - Prezzemolo 1 ciuffo -Sale q.b .METHOD_Tagliate l'orata in due .Estraete le interiora, eliminate le pinne .Lavate sotto acqua corrente .Squamate l'orata con un coltello, sotto l'acqua.Tagliate le patate.Adagiate l'orata su carta da forno, sfumate con vino bianco.Scaldate il forno a 180° Infornate. Prendete una teglia e foderarla con carta forno, sbucciate e tagliate le patate a fettine molto sottili. Condite con olio e sale qb. Adagiate l'orata vicino alle patate, sfumando con del vino bianco , 1/2 fettina di limone, se piace, può essere inserita nelle branchie # vedi my photo#. Aggiungete un pizzico di sale e infornate il tutto in forno già caldo, a 180° per circa 30 minuti. Impiattate l'orata decorandola con un ciuffo di prezzemolo.<span style="color: red;">**** consil du chefAdrianomennillo-</span>L'orata al forno è tra i secondi più veloci da preparare. Il tempo di pulitura e cottura può variare però a seconda delle dimensioni del pesce. Alcune curiosità: l'orata è un pesce solitario ed ermafrodita. In mare aperto vive solo o in piccoli gruppi, da preferire l'orata pescata a quella di allevamento: il gusto è più deciso e le carni sono meno grasse, in quanto è libera di muoversi in spazi più ampi.<b style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="color: red;">> per pulire l'Orata :</span></b>Prima di tutto è indispensabile aprire, con la forbice, il nostro pesce. Tagliate la pancia e svuotatela dalle interiora, lavatela sotto l'acqua corrente fino ad eliminare tutti i residui di sangue. Sempre con l'ausilio della forbice, eliminate le due pinne laterali, quelle caudali e la dorsale.Esiste anche uno strumento detto squamatore che è utile per pulire al meglio l'orata: passatelo lungo tutto il corpo dalla coda alla testa. Se non si è dotati di questo strumenti, sarà sufficiente un coltello. Mentre fate questa operazione passate l'orata sotto l'acqua, lavandola accuratamente anche all'esterno. Asciugate il pesce, tamponandolo con della carta assorbente. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZu0-hwv1HZn7-wR44V_V1myxnZHa5xGU2Iit0ekE9mnY3Sxuw7cfZYXnPWC3ILSp0CMBID0dKo_B5lioJScdYB6H8_H7NkVlEmIaEGnhWLH41xuXTVWJ8UMfpTb6zy00owzlSGdfrhSLk/s1600/riminiorata.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="548" data-original-width="755" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZu0-hwv1HZn7-wR44V_V1myxnZHa5xGU2Iit0ekE9mnY3Sxuw7cfZYXnPWC3ILSp0CMBID0dKo_B5lioJScdYB6H8_H7NkVlEmIaEGnhWLH41xuXTVWJ8UMfpTb6zy00owzlSGdfrhSLk/s320/riminiorata.jpg" width="320" /></a></div>
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<div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #333333; font-family: lato, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0.5em 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">>>Rigatoni ( pasta a piacere ) con ragù di melanzane _50 gr di olio extravergine di oliva - 1 cucchiaino di peperoncino secco -500 gr di melanzane tagliate a cubetti - 300 gr di passata di pomodoro -sale fino a piacere - 300 gr di pasta .METHOD-Preparare il soffritto di olio e peperoncino quindi aggiungere le melanzane e lasciarle rosolare.Versare anche la passata e il sale e lasciar cuocere per circa 30 minuti, ovvero fino a quando le melanzane non si saranno ammorbidite e il pomodoro non si sarà ritirato;Cuocere la pasta, scolarla al dente e condirla con il sugo di melanzane. Aggiungere olive, basilico fresco a crudo oppure menta a crudo .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzjnfagPTRmBNmVFVofvgFpkrLE2995hMO7dV_HhXFsznjRTTDqv130RD7l8Pw-N1lGLYceklTQNu2MUqHjJ_FQ7Xd8tcjPfZ1UN2NPdRtfb8r2Y7seu7faaNIoMTx_UHiB1WzC6cn3nW/s1685/IMG_E5065%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1337" data-original-width="1685" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzjnfagPTRmBNmVFVofvgFpkrLE2995hMO7dV_HhXFsznjRTTDqv130RD7l8Pw-N1lGLYceklTQNu2MUqHjJ_FQ7Xd8tcjPfZ1UN2NPdRtfb8r2Y7seu7faaNIoMTx_UHiB1WzC6cn3nW/s320/IMG_E5065%255B1%255D.JPG" width="320" /></a></div>Spaghetti ai gamberi e zucchine _ingredienti e dosi _<span class="recipe-ingredient-quantity-unit amount" style="box-sizing: inherit;"><span class="recipe-ingredient-quantity" data-normalized="500 " data-original="500 " style="box-sizing: inherit;"> 500<span> </span></span><span class="recipe-ingredient-unit" data-original="g " style="box-sizing: inherit;">gr<span> </span></span></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"><span class="recipe-ingredient-name" style="box-sizing: inherit;">di tagliolini ( OR SPAGHETTI ) al nero di seppia<span> </span></span>( a piacere )</span><span class="recipe-ingredient-quantity-unit amount" style="box-sizing: inherit;"><span class="recipe-ingredient-quantity" data-normalized="6" data-original="6" style="box-sizing: inherit;"> - 6</span><span> </span><span class="recipe-ingredient-unit" data-original="zucchine " style="box-sizing: inherit;">zucchine<span> </span></span></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"><span class="recipe-ingredient-name" style="box-sizing: inherit;">medio-grandi</span></span><span class="recipe-ingredient-quantity-unit amount" style="box-sizing: inherit;"><span class="recipe-ingredient-quantity" data-normalized="1" data-original="1" style="box-sizing: inherit;"> -1</span><span> </span><span class="recipe-ingredient-unit" data-original="confezione " style="box-sizing: inherit;">confezione<span> </span></span></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"><span class="recipe-ingredient-name" style="box-sizing: inherit;">di Gamberi già puliti -</span></span><span class="recipe-ingredient-quantity-unit amount" style="box-sizing: inherit;"><span class="recipe-ingredient-quantity" data-normalized="4" data-original="4" style="box-sizing: inherit;"> 4</span><span> </span><span class="recipe-ingredient-unit" data-original="cucchiai " style="box-sizing: inherit;">cucchiai<span> </span></span></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"><span class="recipe-ingredient-name" style="box-sizing: inherit;">di farina</span></span><span class="recipe-ingredient-quantity-unit amount" style="box-sizing: inherit;"><span class="recipe-ingredient-quantity" data-normalized="1" data-original="1" style="box-sizing: inherit;"> -1</span><span> </span><span class="recipe-ingredient-unit" data-original="spicchio" style="box-sizing: inherit;">spicchio</span><span> </span></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"><span class="recipe-ingredient-name" style="box-sizing: inherit;">di aglio</span></span><span class="recipe-ingredient-quantity-unit amount" style="box-sizing: inherit;"><span class="recipe-ingredient-quantity" data-normalized="500" data-original="500" style="box-sizing: inherit;"> -500</span><span> </span><span class="recipe-ingredient-unit" data-original="ml" style="box-sizing: inherit;">ml</span><span> </span></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"><span class="recipe-ingredient-name" style="box-sizing: inherit;">olio di semi di arachide</span></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"><span class="recipe-ingredient-name" style="box-sizing: inherit;"> -olio extravergine d'oliva</span></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"><span class="recipe-ingredient-name" style="box-sizing: inherit;"> -sale</span></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"><span class="recipe-ingredient-name" style="box-sizing: inherit;"> -pepe .METHOD-</span></span><span class="recipe-instruction" style="box-sizing: inherit; color: black; font-size: 14px; line-height: 20px;">Lavate bene le zucchine. Tagliatene 5 cubetti piccoli e fatele rosolare in olio extravergine per 10 minuti. Salate e frullatene circa la metà.</span><span class="recipe-instruction" style="box-sizing: inherit; color: black; font-size: 14px; line-height: 20px;">La zucchina rimasta va ridotta a julienne o a mano tagliandola a fettine molto sottili e poi ancora a listarelle sottili o aiutandovi con l'apposito strumento.</span><span class="recipe-instruction" style="box-sizing: inherit; color: black; font-size: 14px; line-height: 20px;">Friggete in olio di semi a 170° le zucchine a julienne avendo cura di passarle prima nella farina.</span><span class="recipe-instruction" style="box-sizing: inherit; color: black; font-size: 14px; line-height: 20px;">Fate decongelare i gamberi e fateli soffriggere con aglio e olio per pochissimi minuti.</span><span class="recipe-instruction" style="box-sizing: inherit; color: black; font-size: 14px; line-height: 20px;">Fate cuocere la pasta, fatela poi saltare in padella con le zucchine a cubetti e i gamberi.</span><span class="recipe-instruction" style="box-sizing: inherit; color: black; font-size: 14px; line-height: 20px;">Servite con la crema di zucchine sul fondo del piatto e completate con le zucchine fritte .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbV3PcYxfeIgw3WSPCyEXTguF-Zuin8reQ9svQ_dHskGRpe8FjVh78pkW_RtASImlVQYu7g4XkVolLW7p27D8mgCZg_kGg4HRTWtiqDCjpdktIQMN7anDEpcA_i44-7CGzuZAIATWurSeR/s1133/YEJO3737%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1085" data-original-width="1133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbV3PcYxfeIgw3WSPCyEXTguF-Zuin8reQ9svQ_dHskGRpe8FjVh78pkW_RtASImlVQYu7g4XkVolLW7p27D8mgCZg_kGg4HRTWtiqDCjpdktIQMN7anDEpcA_i44-7CGzuZAIATWurSeR/s320/YEJO3737%255B1%255D.JPG" width="320" /></a></div><br /></span><span class="recipe-ingredient-name name" style="box-sizing: inherit;"></span><h2 style="text-align: left;">
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<span style="color: purple;">Pancita -ingredienti e dosi :</span>1.2 kg de Pancita de res (libro, panza, manzana) 2 foglie de Laurel -300 gr de Cebolla -20 gr de Ajo -40 gr de Chile guajillo -30 gr de Chile ancho -15 gr de Chile de árbol -<br />
15 gr de Chile cascabel - c_n Granulado de pollo - 30 gr de Epazote -2 gr de Orégano -<br />
450 gr de Jitomate guaje -25 ml de Aceite de maíz -50 ml de Vinagre blanco .<span style="color: purple;">guarnire:</span><b></b><br />
100 g de Cebolla cisele -200 gr de Limones -poco Orégano -20 gr de Chile de árbol frito -<br />
500 gr de Masa para tortillas .> Condimentos: Sal Pimienta molida .<span style="color: purple;">fate cosi :</span>Enjuagar la pancita con agua y vinagre blanco.Cortar la pancita en trozos de 4 cm.Cocer la pancita en agua con ajo, cebolla, sal y laurel.Despepitar los chiles y asarlos con cebolla, ajo y el jitomate cortado en 4<br />
Licuar con un poco del caldo de cocción de la pancita, colar y sofreír en aceite.Agregar a la panza con el caldo.Aromatizar con epazote y orégano.Sazonar con el granulado de pollo.Reducir, rectificar sazón<br />
Guarnición:Cebolla picada.Cortar los limones en terciosChiles de árbol fritos.> Montaje: Servir caliente en un plato hondo Acompañar con la guarnición indicada y las tortillas hechas a mano.<div class="separator" style="clear: both; text-align: center;">***<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2GaB90usi2Yg3z6zk_h9oGup59S4IgOBt479wE-eDzBDIRTRBNLJHf3M-zx-eLXqASvIYN4ktrjrOh2kmx1WsdC2pREg1tKsUFUVjGXqAY5xS4wiZNyyWCNWMWHC5GyvDGJTvMsKDfx_j3PMUpLjnNJk3H5uUlSe0MF_hzng1_6irSiWWX0HgVaenQ/s3264/IMG_1491.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2GaB90usi2Yg3z6zk_h9oGup59S4IgOBt479wE-eDzBDIRTRBNLJHf3M-zx-eLXqASvIYN4ktrjrOh2kmx1WsdC2pREg1tKsUFUVjGXqAY5xS4wiZNyyWCNWMWHC5GyvDGJTvMsKDfx_j3PMUpLjnNJk3H5uUlSe0MF_hzng1_6irSiWWX0HgVaenQ/s320/IMG_1491.jpg" width="240" /></a></div><br />****</div><div class="separator" style="clear: both; text-align: center;">Linguine al nero di seppia_ingredienti e dosi per 2/3 persone :320 gr di linguine -700 gr di seppie (con la sacca del nero)-1 spicchio d’aglio-40 gr d’olio extravergine d’oliva-80 gr di vino bianco-q.b. di sale fino-q.b. di pepe nero- prezzemolo tritato .METHOD-Per preparare le linguine al nero di seppia, mettete a bollire l’acqua che vi servirà poi per cuocere la pasta: salate a bollore.Sciacquate tutte le seppie così pulite sotto l’acqua corrente e tagliatele a listarelle, lasciando intera la parte dei tentacoli. Non appena l’acqua per la pasta avrà raggiunto il bollore, salate e versate le bavette e cuocete per circa 8 minuti o il tempo indicato sulla confezione. In una padella capiente scaldate l’olio di oliva con uno spicchio di aglio sbucciato, poi non appena l’aglio sarà dorato, toglietelo e versate le seppie, mescolate e fate rosolare per 5 minuti, poi sfumate con il vino bianco e lasciate evaporare completamente per un paio di minuti.Aggiungete un pizzico di sale, poi versate le sacche di inchiostro in padella con l’aiuto di un cucchiaio rompete le sacche, facendo pressione con il dorso. Mescolate per insaporire le seppie. Nel frattempo la pasta sarà giunta a cottura, scolatela direttamente nella padella con le seppie, quindi aromatizzate con il prezzemolo fresco tritato, mescolate un’ultima volta e servite subito in tavola le vostre linguine al nero di seppia.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QXXLM57axT0AiwSszDk0bnK5U8AlFfMqOIMD4U4dTaiz2c-pz0Lm-X6qJwWDRRcH1Do2nYuMd46QuzEpOVJIdDLmTvbiQzjkZtTDxd95j2LXT7MerSJt18hG0RWDepog4Zl1di1Aw0pj/s1692/IMG_E2076%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="688" data-original-width="1692" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QXXLM57axT0AiwSszDk0bnK5U8AlFfMqOIMD4U4dTaiz2c-pz0Lm-X6qJwWDRRcH1Do2nYuMd46QuzEpOVJIdDLmTvbiQzjkZtTDxd95j2LXT7MerSJt18hG0RWDepog4Zl1di1Aw0pj/s320/IMG_E2076%255B1%255D.JPG" width="320" /></a></div><br />: <br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">*************<br /></div>Le Bami Calèdonien _ingredienti e dosi per 6 persone -<br /><h1 class="bloc_title"><span style="color: lime;">Le Bami, c'est indonésien mais c'est quasiment devenu un plat traditionnel Calédonien.</span><span style="color: lime;">Nombreux sont les Indonésiens venus s'installer en Nouvelle Calédonie.</span><span style="color: lime;">Ils représentent seulement 2,5% de la population calédonienne mais ont eu une grande influence culinaire.</span></h1><div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody"><div style="margin: 0px; padding: 0px; text-align: center;"><span style="color: lime;"> C'est le plat que je préfère car je suis moi même métissé indonésien.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="color: lime;">Ce plat me fait penser à ma grand mère qui le préparait pour les repas de famille.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="color: lime;">Il y a plusieurs façons de le faire. Je vais vous montrer la mienne</span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="color: #ccffff;"><b><br /></b></span></div><div style="margin: 0px; padding: 0px; text-align: left;">2 paquets de vermicelles chinois transparents (vermicelles de grosse taille de préférence) -</div><div style="margin: 0px; padding: 0px; text-align: left;">400 gr de haricots verts -1 demi chou blanc -<br /></div><div style="margin: 0px; padding: 0px; text-align: left;">1 tasse de crevettes sèches (les petites , décortiquées si vous ne trouvez pas ) -<br /></div><div style="margin: 0px; padding: 0px; text-align: left;">1 carotte - 5 blancs de poulet -2 oignons moyens -<br /></div><div style="margin: 0px; padding: 0px; text-align: left;">2 petits verres de black soy (sauce soja très foncé) ou kikkoman - 1 botte de coriandre -Du poivre .<br /></div><div style="margin: 0px; padding: 0px; text-align: left;"><b><span style="color: black;">> FATE COSI >></span></b> Tremper
les vermicelles chinois dans l'eau bouillante avec un verre de sauce
soja, pendant ''5 minutes''. Ensuite, les découper grossièrement aux
ciseaux quand ils sont encore dans l'eau, puis les verser dans une
passoire et rincer à l'eau froide. <b></b> Couper les haricots verts en biais et les laver dans une passoire. Couper le chou blanc en fines lamelles.<div style="margin: 0px; padding: 0px; text-align: left;">Couper des morceaux de carottes avec l'économe.<br />Découper le poulet en fines lamelles.Couper les oignons très finement.</div><div style="margin: 0px; padding: 0px; text-align: left;">Couper les crevettes en petits morceaux.<span style="color: #ccffff;"> </span>Dans un faitout, mettre les oignons.<br />Quand
ils commencent à roussir ajouter les morceaux de poulet, laisser
prendre et dorer un peu le poulet avant d'ajouter les crevettes les
haricots, le chou blanc puis les carottes<br />Remuer le tout 1 ou 2 minutes. Quand les haricots et le chou sont saisis, poivrer, et ajouter le vermicelle chinois .<span style="color: #ccffff;"></span>Bien mélanger le tout avec la sauce soja à feu doux pour que toute le plat sois coloré.<br />En fin de cuisson, avant de servir, rajouter un peu de coriandre émincée grossièrement. Servir seul, ou avec du riz en accompagnement. <br /></div>
<b><br /></b></div><div style="margin: 0px; padding: 0px; text-align: left;"><b><b><span style="color: #ccffff;"></span></b><b><span style="color: #ccffff;"></span></b><b><span style="color: #ccffff;"></span></b><b><span style="color: #ccffff;"></span></b><br /></b></div><div style="margin: 0px; padding: 0px; text-align: left;"><b><br /></b></div><div style="margin: 0px; padding: 0px; text-align: left;"><b><br /></b></div><div style="margin: 0px; padding: 0px; text-align: left;"><b>****************<br /></b></div><div style="margin: 0px; padding: 0px; text-align: left;"><b><span style="color: #ccffff;"><br /></span></b></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="color: #ccffff;"><br /></span></div><div style="margin: 0px; padding: 0px; text-align: left;"> </div><div style="margin: 0px; padding: 0px; text-align: left;">Seppie ripiene_ingredienti e dosi : 4 Seppie di medie dimensioni-4 cucchiai di Pangrattato-1/2 spicchio di aglio-2 uova-1 mazzetto di Prezzemolo fresco-1 cipollaOlio extravergine di oliva -140g di pecorino grattugiato-600 gr di passata di pomodoro-Sale-Pepe nero .METHOD- Per prima cosa pulite le seppie. Mi raccomando sceglietele di medie dimensioni, né troppo grandi né troppo piccole. Le mie erano già pulite dal pescivendolo, altrimenti dovrete farlo voi eliminando le interiora, l’osso, gli occhi e la pelle. Sciacquatele bene sotto l’acqua e fatele asciugare prima dell’utilizzo. Lavate ed asciugate il prezzemolo. Tritatelo con un coltello. Fate lo stesso con lo spicchio di aglio. In una ciotola amalgamate insieme il pangrattato, il pecorino, il prezzemolo, l’aglio, le uova e un pizzico di sale e pepe nero. Dosate pian piano il pangrattato, se il composto dovesse risultare troppo umido e morbido aggiungetene un’altra manciata. Farcite quindi le seppie aprendole leggermente e riempendole con un po’ di composto.Richiudete i lembi con uno o due stuzzicadenti, in modo che in cottura il ripieno non fuoriesca.Tritate la cipolla e fatela appassire in una padella con un po’ di olio extravergine di oliva Aggiungete le seppie ripiene e rosolatele.Unite anche la passata di pomodoro e coprite. Lasciate cuocere per circa 40-50 minuti a fuoco basso (dipende sempre dalla grandezza delle seppie).Saranno pronte quando risulteranno morbide ed il sughetto si sarà addensato un po’. Regolate di sale e pepe a fine cottura.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVXqiE6p-HcyRvTNDz_YTPCey0rj_J92Y4TlzRndqDU4kts_gxO3JdQuVoum0J45DGZCCdVDPr22CUBd47TBsvMvvMGvXD2HqbloEAnSekpfNw9XPu0r1GAq4P80lh39PwTKCbMgUgbcpBTS3JjiFYvrLBrrGyaO2T1-Vd8IInTfMM3CfzpwYI5zbjA/s1368/TSJO1536%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="1368" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVXqiE6p-HcyRvTNDz_YTPCey0rj_J92Y4TlzRndqDU4kts_gxO3JdQuVoum0J45DGZCCdVDPr22CUBd47TBsvMvvMGvXD2HqbloEAnSekpfNw9XPu0r1GAq4P80lh39PwTKCbMgUgbcpBTS3JjiFYvrLBrrGyaO2T1-Vd8IInTfMM3CfzpwYI5zbjA/s320/TSJO1536%5B1%5D.JPG" width="320" /></a></div><br />.</div></div></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #333333; font-family: lato, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0.5em 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><br /> ***********<br />
<span style="color: #274e13;">Tarte Normande_INGREDIENTI X 1 TORTA 4/6 persone :</span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;">1 pâte feuilletée -</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;"> 3 belles pommes (Gala ou Granny)</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;"> -2 oeufs entiers</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;"> -1 jaune d'oeuf</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;"> -5O grs de sucre en poudre</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;"> -1 sachet de sucre vanillé</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;"> -20 cl de crème fraîche</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;"> -10 cl de lait</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;"> _Préparation de la tarte aux pommes et flan</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;"> .Épluchez
vos pommes et coupez les en tranches, puis étalez votre pâte feuilletée
sur un moule à tarte, mettez les tranches de pommes dessus. Préparez
votre appareil à flan: dans un saladier mettez vos 2 oeufs entiers et
votre jaune, les 50 grs de sucre et mélangez au fouet ou batteur pour
obtenir un mélange qui blanchit, puis ajoutez le sachet de sucre
vanillé. En mélangeant avec une cuillère ajoutez les 20 cl de crème et
les 10 dl de lait , versez votre préparation de flan sur la tarte aux
pommes puis mettez au four à 200 degrés jusqu'à ce que le dessus de
votre tarte soit dorée . Pour la présentation j'ai rajouté un peu de
crème chantilly (30 de crème fleurette entière épaisse), battez au fouet
en ajoutant 2 cuillerées de sucre et un sachet de sucre vanillé, ce qui
n'est pas obligatoire). Votre pâtisserie est prête à déguster.</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: magenta;">C'etait vraiment un pur delice mais a deguster bien frais ma tarte a fait meme pas une seconde lol.</span></b></span></span><br /> ***************<br />
Pollo Korma _ingredienti e dosi : <span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">50 gr di ghee o burro</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;"> - 500 gr di cosce di pollo tagliate a cubetti da 2 cm -</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;"></span><div class="cooked-recipe-ingredients" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; display: block; font-family: "Source Serif Pro", sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 2rem; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox" itemprop="recipeIngredient" style="box-sizing: border-box; font-size: inherit; margin: 0px; padding: 0.5rem 0px 0px; position: relative;"><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">1 cipolla, tritata finemente - 40 gr di zenzero, tritato grossolanamente -<br /></span></div><div class="cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox" itemprop="recipeIngredient" style="box-sizing: border-box; font-size: inherit; margin: 0px; padding: 0.5rem 0px 0px; position: relative;"><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">2 spicchi d'aglio tritati grossolanamente -<br /></span></div><div class="cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox" itemprop="recipeIngredient" style="box-sizing: border-box; font-size: inherit; margin: 0px; padding: 0.5rem 0px 0px; position: relative;"><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">1 pezzo di cannella - 1 cucchiaio di garam masala -<br /></span></div><div class="cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox" itemprop="recipeIngredient" style="box-sizing: border-box; font-size: inherit; margin: 0px; padding: 0.5rem 0px 0px; position: relative;"><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">1/2 cucchiaio di zenzero in polvere -<br /></span></div><div class="cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox" itemprop="recipeIngredient" style="box-sizing: border-box; font-size: inherit; margin: 0px; padding: 0.5rem 0px 0px; position: relative;"><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">1/2 cucchiai ciascuno di semi di coriandolo e cumino -<br /></span></div><div class="cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox" itemprop="recipeIngredient" style="box-sizing: border-box; font-size: inherit; margin: 0px; padding: 0.5rem 0px 0px; position: relative;"><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">1 cucchiaino di peperoncino in polvere -<br /></span></div><div class="cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox" itemprop="recipeIngredient" style="box-sizing: border-box; font-size: inherit; margin: 0px; padding: 0.5rem 0px 0px; position: relative;"><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">1/2 cucchiaino di curcuma in polvere -<br /></span></div><div class="cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox" itemprop="recipeIngredient" style="box-sizing: border-box; font-size: inherit; margin: 0px; padding: 0.5rem 0px 0px; position: relative;"><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">100 gr di yogurt greco, più extra da servire - <br /></span></div><div class="cooked-single-direction cooked-direction cooked-direction-has-number" data-step="Step 5" style="box-sizing: border-box; font-size: inherit; margin: 0px; padding: 0px; position: relative;"><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">riso cotto al vapore, per servire</span> >>> Pasta di noci<span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;"> ; 60 gr di mandorle pelate - 50 gr di polpa di cocco finemente grattugiata o cocco essiccato - 3 cucchiaini di semi di papavero</span>>> Lacha di cipolla<span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;"> -1 cipolla rossa, tagliata a fette fine -succo di 1 lime o limone -3/4 peperoncini verdi, o da gustare .METHOD-</span>Scaldare 1 cucchiaio di burro in una larga casseruola a fuoco alto. Condire bene il pollo, quindi aggiungetelo in padella e fate rosolare per 5-7 minuti. Trasferire in un piatto.Mettere la cipolla, lo zenzero e l'aglio in un frullatore e frullare fino a quando sono tritati finemente. Riscaldare il burro rimanente nella padella a fuoco medio, aggiungere la cipolla e la cannella e mescolare finché sono teneri e iniziare a caramellare (8 minuti). Aumentare il calore ad alta temperatura, aggiungere le spezie e mescolare continuamente fino a farle fragranti (3/4 minuti). Rimettere il pollo in padella, mescolare per ricoprire e aggiungere mezzo litro d'acqua, condire a piacere e portare a ebollizione. Ridurre il fuoco al minimo e cuocere a fuoco lento con un coperchio, mescolando di tanto in tanto, fino a quando il pollo è molto tenero e la salsa viene ridotta per coprire solo la carne (45 minuti - 1 ora; aggiungere uno spruzzo di acqua se necessario durante la cottura).Per la pasta di noci, nel frattempo, arrostire le mandorle in una padella asciutta fino a tostarle e dorare (5 minuti). Raffreddare brevemente, quindi frullare la polpa di cocco e semi di papavero in un frullatore fino a renderlo liscio, aggiungendo 2-3 cucchiai di olio dalla salsa di pollo uno alla volta per aiutare a formare una pasta. Aggiungere al pollo allo yogurt, condire bene e mescolare di tanto in tanto a fuoco molto basso fino a quando la salsa non si addensa (20-30 minuti).Per il lacha di cipolla, mescolare la cipolla, il succo di lime, il peperoncino e un pizzico abbondante di sale e pepe bianco macinato in una ciotola e mettere da parte per sviluppare i sapori (2 minuti).Servire il korma con con il riso, la lacha di cipolla e lo yogurt conditi con cetriolo e pepe nero macinato a piacere.</div></div><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Source Serif Pro", sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.3em; margin-top: 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iI6qeb5ZWA8qJKI76zLVfss_tyfZ0wc9iIYcoKQQ7putquEjY6qgfcdCohycasJxy5MrAyF1iLxsF8dFWtpnOyFexf60_lTRH76Uvayo9-YVqMVn-4wZcZyZoPAl7gWibixY2QhnmYoR/s1682/IMG_8985%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1682" data-original-width="1375" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iI6qeb5ZWA8qJKI76zLVfss_tyfZ0wc9iIYcoKQQ7putquEjY6qgfcdCohycasJxy5MrAyF1iLxsF8dFWtpnOyFexf60_lTRH76Uvayo9-YVqMVn-4wZcZyZoPAl7gWibixY2QhnmYoR/s320/IMG_8985%255B1%255D.JPG" /></a></div><br /><a href="https://cucinainternazionale.com/indiana/rogan-josh-spezzatino-di-agnello-al-curry/" style="background-color: transparent; box-sizing: border-box; color: #d9b7ae; text-decoration: none; touch-action: manipulation;"><br /></a><p></p>
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<span style="color: blue;"><span style="color: purple;"><b> <span style="background-color: yellow;">Pollo de Bresse -ingredienti e dosi .</span></b></span></span>1 pollo di Bresse di 1,5 Kg circa - 100/120 gr. circa di pancetta tesa tagliata sottile - rosmarino - piccolo limone bio - 1 bicchiere di vino bianco - sale e pepe q.b - olio exv d'oliva .METHOD_<span face=""trebuchet ms" , "trebuchet" , sans-serif" style="background-color: white; color: #373737; display: inline; float: none; font-size: 14.3px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Eliminare testa, la parte terminale delle zampe e fiammeggiare per eliminare eventuali residui di piume. Eviscerare, lavare ed asciugare.Inserire nella pancia un rametto di rosmarino e il limone. Salare e pepare. Legare le zampe per evitare che in cottura si aprano e rivestire tutto il pollo con la pancetta. Infornare a 190-200°C per 1 ora e 30 minuti circa, con un pò d'olio e dopo la prima mezz'ora bagnare con il vino bianco. Ogni tanto bagnare con il fondo di cottura. Sfornare, porzionare e servire. Io l'ho accompagnato con patate arrosto cotte insieme al pollo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7LAoXBZjLDIbSddfxI8oX8pxsxvwpQszqU0Eo74TyT1TN-XicWlXav6sHjnb7zN9oQI43ozz8evq66UI2_11pM_B-skU_AcwwLZWyIgZMQJl7_0nWGR6NyxlYyCZ1wKi0kVA-BhBk-pG/s1797/WTEX1636%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="1797" height="89" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7LAoXBZjLDIbSddfxI8oX8pxsxvwpQszqU0Eo74TyT1TN-XicWlXav6sHjnb7zN9oQI43ozz8evq66UI2_11pM_B-skU_AcwwLZWyIgZMQJl7_0nWGR6NyxlYyCZ1wKi0kVA-BhBk-pG/w400-h89/WTEX1636%255B1%255D.JPG" width="400" /></a></div> i primi 3 anni di Matteo , il 2020 la paura del covid-19 e già .......<br />. </span><br />
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<span style="color: #38761d;">Poulet de Bresse _ingredienti e dosi : </span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;">poulet de Bresse d'environ 1,2 kg</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> -50 gr de beurre</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> - 1 oignon</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> - 6 champignons de Paris</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> - QS de morilles</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> -2 gousses d'ail en chemise</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> -1 petit bouquet garni</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> -15 cl de vin blanc sec</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> -1/2 litre de crème</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> -Citron</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> -Sel, poivre .<b>Fate cosi > </b></span><i><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;">Réhydrater les morilles dans de l'eau tiède.</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> Découper le poulet : lever les cuisses puis les 2 ailes, séparer pilons et hauts de cuisses. Fendre la carcasse dans la longueur pour obtenir 2 filets. </span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;">Mettre 20 gr de beurre dans une grande poêle sur feu vif, y déposer les morceaux de poulet. Saler suffisamment, poivrer. Faire colorer (compter 6 minutes de chaque côté), afin que les morceaux prennent une belle robe dorée. Déglacer avec un verre de jus de trempage des morilles.</span></i><i><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;">Mettre dans le bol l'oignon coupé en 4, les gousses d'ail et mixer quelques secondes. Ajouter 30 g de beurre. Régler 4 minutes 100°C vitesse 1.</span></i><i><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;">Déglacer avec le vin blanc sec. Laisser réduire puis ajouter les champignons de Paris taillés en quartiers et le bouquet garni. Déposer les ailes, les hauts de cuisses, les pilons puis les blancs de poulet dans le bol, ajouter la crème et les morilles.</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;"> Régler 25 à 30 minutes T 110°C V 2, Baiser la température à 100°C au bout de 15 minutes.</span></i><i><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;">Sortir les morceaux de poulet, récupérer les morilles, réserver au chaud. Passer la sauce au chinois fin et ajouter un trait de citron. Vérifier et rectifier l'assaisonnement. </span></i><i><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;">Dresser les morceaux de volaille dans chaque assiette et napper de sauce.</span></i><b><span style="font-family: "trebuchet ms" , "geneva"; font-size: 10pt;">Le poulet de Bresse nécessite une cuisson plus longue qu'un autre poulet, donc ajuster le temps de cuisson à la qualité du poulet .</span></b></div> ****<br /><br />
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<span style="color: blue;">Poulet de Bresse _ingredienti per 6 persone ;</span> 3 coffres de volaille de Bresse, 60 g de beurre de BRESSE (pour les cuissons), asperges vertes, 240 g de morilles fraîches ou 75 g de morilles déshydratées.Pour le sabayon au vinaigre de vin jaune : 6 jaunes d’œufs, 10 cl de vin du Jura (cépage savagnin), 5 cl de vinaigre de vin jaune, 1 cuillère à café de curry de Madras, 375 g de beurre de Bresse, sel et poivre du moulin.<span style="color: blue;">sabayon: </span> Déposer une sauteuse, si possible en cuivre, dans un bain-marie frémissant. Mélanger au fouet les jaunes d’œufs. Verser le vinaigre de vin jaune, le savagnin, une cuillère à café de curry, sel et poivre du moulin. Dès l’obtention d’un mélange homogène ressemblant à une crème épaisse, retirer du bain-marie, incorporer le beurre en pommade. Rectifier l’assaisonnement, et verser si nécessaire un trait de vinaigre de vin jaune. Réserver._<span style="color: blue;">fate cosi _</span> Eplucher et parer les pointes d’asperges vertes, cuire à l’eau salée. Refroidir dans une eau glacée, égoutter et réserver. Laver les morilles fraîches avec soin ou laisser tremper les morilles déshydratées pendant 30 mn environ à l’eau tiède en changeant l’eau toutes les 5 mn, éponger, réserver. Faire rôtir au four pour une cuisson sur l’os, avec quelques parcelles de beurre les coffres de poularde assaisonnés de sel et poivre du moulin 16 mn environ à 200°, en évitant tout dessèchement. Après cuisson, lever les suprêmes de volailles à l’aide d’un bon couteau. Tailler les légèrement en biseau, puis dresser en éventail sur chaque assiette. Etuver les morilles et les asperges au beurre, puis les disposer harmonieusement au côté de chaque suprême de poularde.Accompagner du sabayon au vin jaune servi en saucière.<br /> *************<br />
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<span style="color: red;">Pollo de Bresse with cream_ingredienti e dosi :</span> 1 Bresse Chicken - 1 yellow of an egg - 2 shallots - 2 cloves of garlic - 20 cl of cream -thyme and a bay leaf - 50 gr of butter - salt, pepper .FATE COSI.>Cutthe chicken into pieces and brown it with butter in a large saucepan. Add a glass of water. Add the garlic, the shallots, the thyme, the bay leaf, salt and pepper.Cook on a gentle heat for one hour.<br />
Take the chicken pieces out of the saucepan and set aside. Put the sauce into a smaller saucepan.<br />
Mix the egg yolk with the cream and add the mixture into the sauce. Coat the chicken with the sauce and serve straight away.</div> <br /><br />^^^^^^^^^^^^^^^^^^^^<br />
Tiella pugliese ( <b style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; font-size: 15px; font-weight: 700; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">PATATE RISO e COZZE ) </b>ingredienti per 4 porzioni _ 1 kg di cozze - 300 gr di riso (una varietà che non scuoce) -5 o 6 patate medie -3 cipolle medie -500 gr di pomodorini ciliegino o pachino -100 gr di pecorino grattugiato -1 spicchio d’aglio - ciuffo di prezzemolo -sedano -olio extravergine d’oliva .METHOD-Lava le cozze, elimina le incrostazioni esterne e il bisso, aprile, avendo premura di recuperare il liquido contenuto all’interno;In una pentola bassa e larga, prepara un primo strato di cipolle, aglio, prezzemolo tritati, pomodorini tagliati a pezzettini e un giro d’olio;Aggiungi un primo strato di patate tagliate a fette sottili e pomodorini, alterna con le cozze sgusciate, una spolverata di prezzemolo, pecorinoAggiungi anche le cozze crude, aperte con il guscio rivolto verso l’alto, aggiungi il riso, facendo in modo che finisca all’interno delle cozze e degli spazi vuoti;Copri il tutto con acqua, superando di un paio di centimetri il livello del riso, aggiungi il liquido delle cozze, origano e olio.Cuoci una decina di minuti sul gas a fuoco medio fino a bollore e inforna (a forno preriscaldato) a 180 gradi per circa 1 ora fino a completare la cottura.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZ0I2mXQV0Vw_KxPaVdI9fszX4msk8_181cMxgtzzXawlGbscqHLDoMAY0brPNmeRyYV_zVx8LqoGxJoVLQ-3Qr0UWi4tNpvQyrHtO1ZGzRbVkeN04fdTeCQKus6GSw5IQi17qdhqbuRc/s1111/PMHY2137%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1111" data-original-width="934" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZ0I2mXQV0Vw_KxPaVdI9fszX4msk8_181cMxgtzzXawlGbscqHLDoMAY0brPNmeRyYV_zVx8LqoGxJoVLQ-3Qr0UWi4tNpvQyrHtO1ZGzRbVkeN04fdTeCQKus6GSw5IQi17qdhqbuRc/s320/PMHY2137%255B1%255D.JPG" /></a></div><br />.
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<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td width="45%">Fresh Ginger</td><td width="5%"><br /></td><td width="50%">150 gr</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Shallots</td><td><br /></td><td>150 gr</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Green chilly</td><td><br /></td><td>20 gr</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Curry leaves</td><td><br /></td><td>3 sprigs</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Coconut oil</td><td><br /></td><td>2 tbs..</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Coriander powder</td><td><br /></td><td>1 tsp</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Chilly powder</td><td><br /></td><td>1 tsp</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Tamarind</td><td><br /></td><td>20 gms</td></tr>
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<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Dry red chilly</td><td><br /></td><td>3 nos.</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Molasses syrup</td><td><br /></td><td>1/4 cup</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Turmeric powder</td><td><br /></td><td>1/4 tsp.</td></tr>
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Mince ginger, shallots, and green chilly fine . Soak the tamarind in water . Heat oil in a heavy pan, add the mustard seeds, when it splutters add the<br />
red chilly, curry leaves, then the minced >> ingredients, fry on low flame till<br />
light brown, remove from flame .Add chilly, coriander and turmeric powder, return to flame fry on low fire, to this add the soaked tamarind juice (which should be strained), and the molasses syrup .Simmer till oil separates and the curry gets a saucy consistency, taste for salt .Serve with rice_</div>
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*******Grazie , tank you da ( chefAdrianomennillo ) to Paul - Nimmy & Paul .</div>
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<span style="color: purple;">::::::</span><span class="hl1" face=""verdana" , "arial" , "helvetica" , sans-serif" style="color: #204880; font-size: 12px; font-style: normal; font-weight: normal; letter-spacing: normal; line-height: 12pt; word-spacing: normal;">Inji
Kari is easily described as a sweet and sour ginger sauce. This
particular recipe was my father’s favorite, and my mother made sure it
was on the table for lunch every day for more than ten years. I like to
remember this recipe by his name; we used to call him ‘Acha’.</span><br />
<span class="hl1" face=""verdana" , "arial" , "helvetica" , sans-serif" style="color: #204880; font-size: 12px; font-style: normal; font-weight: normal; letter-spacing: normal; line-height: 12pt; word-spacing: normal;">N.B > this keeps well in the refrigerator . </span> </div>
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<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td width="32%">MEEN PATTICHATU Fish</td><td width="4%"><br /></td><td width="64%">½ kg (cubed)</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Coconut oil</td><td><br /></td><td>3 tbsp.</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Fenugreek</td><td><br /></td><td>½ tsp</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Small onions/Shallots</td><td><br /></td><td>1 cup (sliced)</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Chilly powder</td><td><br /></td><td>½ tsp</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Garlic</td><td><br /></td><td>10 flakes fine paste</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Ginger</td><td><br /></td><td>2” fine paste</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Kokum</td><td><br /></td><td>3 pcs.</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Water</td><td><br /></td><td>½ cup</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Curry leaves</td><td><br /></td><td>2 to 3 sprig</td></tr>
<tr class="hl" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 10px; font-style: normal; font-weight: normal; text-decoration: none;"><td>Salt</td><td><br /></td><td>to taste</td></tr>
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<tr><td class="spssCopyor" style="color: #ff6600; font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; font-weight: bold;">Fate cosi ( method)</td></tr>
<tr><td class="ini_p" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 11pt; font-style: normal; font-weight: normal; line-height: 13pt; text-align: justify;">Soak the chilly powder with turmeric in ½ cup water . Heat the coconut oil in a ‘chatty’ (earthen pot with lid) . Add the fenugreek and sliced onions, sauté light brown; add the chilly paste . Cook on low flame for few minutes and add the ginger garlic paste . Cook for a further few minutes . When the oil separates, add the soaked kokum along with its liquid. Bring to boil. Place the fish pieces in the gravy, sprinkle the curry leaves and bring to boil .Reduce flame, cover and cook on very low flame for 15 to 20 minutes . May be served warm or cold .<br />
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<tr><td class="spmslsb" colspan="3" style="color: #000099; font-family: verdana, arial, helvetica, sans-serif; font-size: 9px; font-style: normal; font-weight: bold; letter-spacing: 1px; line-height: 12pt; word-spacing: normal;"><span style="color: blue;">****** Grazie , tank you da ( chefAdrianomennillo ) to Paul _ Nimmy & Paul.</span><br />
<span class="hl1" face=""verdana" , "arial" , "helvetica" , sans-serif" style="color: #204880; font-size: 12px; font-style: normal; font-weight: normal; letter-spacing: normal; line-height: 12pt; word-spacing: normal;">This
is usually a fiery looking fish preparation with a rich red gravy. For
many people this can be a hot dish because of the chilies. We use Kokum
for the inimitable flavor that is the trademark of this dish. Every
Kerala housewife makes this regularly. I have made it rather mild for a
change. This goes well with rice. We also have it with cassava.</span></td><td class="hl1" colspan="3" style="color: #204880; font-family: verdana, arial, helvetica, sans-serif; font-size: 12px; font-style: normal; font-weight: normal; letter-spacing: normal; line-height: 12pt; word-spacing: normal;"><br /></td></tr>
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</td><td class="ini_p" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 11pt; font-style: normal; font-weight: normal; line-height: 13pt; text-align: justify;"> </td><td class="ini_p" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 11pt; font-style: normal; font-weight: normal; line-height: 13pt; text-align: justify;"><br /></td></tr>
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</tbody></table> *********************</div><div style="text-align: left;">Ribollita di cavolo nero .( Toscana ) _ingredienti e dosi per 6/8 persone :<br /><p style="-webkit-text-stroke-width: 0px; background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none; box-sizing: inherit; color: #666666; font-family: Lato, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">700 gr Cavolo nero<br style="box-sizing: inherit;" />500 gr Bietole<br style="box-sizing: inherit;" />300 gr Fagioli cannellini secchi ammollati il giorno prima<br style="box-sizing: inherit;" />150 gr Verza<br style="box-sizing: inherit;" />200 gr patate<br style="box-sizing: inherit;" />50 gr carota<br style="box-sizing: inherit;" />50 gr sedano<br style="box-sizing: inherit;" />50 gr cipolla<br style="box-sizing: inherit;" />2 spicchi di aglio<br style="box-sizing: inherit;" />Pane casareccio<br style="box-sizing: inherit;" />Olio extravergine d’oliva - Sale - Pepe -<br style="box-sizing: inherit;" />Durata: 1 h 45 min<br style="box-sizing: inherit;" />> METHOD - Innanzi tutto Scopri come realizzare una ribollita di cavolo nero a regola d’arte ed entrare nel cuore della Toscana assaggio dopo assaggio.Tritate cipolla, carota e sedano per fare il soffritto aggiungendo l’aglio a spicchi, lasciate andare per circa 10 minuti.Unite i fagioli con abbondante acqua per farli cuocere e poi dopo una ventina di minuti aggiungete la bieta, la verza, il cavolo nero e successivamente le patate tagliate a tocchetti.Aggiungete acqua abbondante per coprire tutto, sale e pepe e lasciare andare, per altri 15- 20 minuti , per legare un po’ la zuppa.Aggiustate di sale e assaggiate il grado di cotture delle verdure e cuocete ancora un pò se necessario.Lasciate riposare a freddo la zuppa, prendete del pane casereccio e tostate in una padella un paio di fette che aggiungerete direttamente nel piatto dei commensali per accompagnare la ribollita, un filo di olio extra vergine toscano.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vZUAZa7YdrtVQtE2DKlC0mOsGO1y94RIcWoWQ944GSxiE3JN8o-rmiBBm3RzEsnjp3qurCRQ-aveILAoN2m68PpZAL8TZC9AnfjuTXUKnnzXKOrqI8z5hYaJyuMpv4T9htw7BJEvCJkW/s1312/LFBX9196%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1312" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vZUAZa7YdrtVQtE2DKlC0mOsGO1y94RIcWoWQ944GSxiE3JN8o-rmiBBm3RzEsnjp3qurCRQ-aveILAoN2m68PpZAL8TZC9AnfjuTXUKnnzXKOrqI8z5hYaJyuMpv4T9htw7BJEvCJkW/s320/LFBX9196%255B1%255D.JPG" /></a></div><br /><br /><p></p> ________________<br />
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<span style="color: purple;"><b>Soto Ayam ( zuppa di pollo , Indonesia ) ingredienti e dosi -</b></span>- Ail - Oignon - Gingembre
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- Chili (liquide) - Poivre noir - Poulet - Nouille- Sel - Sucre - Huile de coco - Citron
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- Feuilles de celeri<span lang="FR"> - </span><span lang="FR">Laos
(ressemble au gingembre mais violacet) (Ginger-root, Alpinia Galanga) - </span><span lang="FR">Kunyit
(couleur de la carotte à l’intérieur mais avec l’aspect extérieur du gingembre)
En fait c’est du curcuma._<span style="background-color: yellow;">fate cosi -</span></span><span lang="FR">Couper en petits morceaux le gingembre, le Kunyit, le Laos, l’oignon, l’ail.</span><span lang="FR">Piler le tout</span><span lang="FR">.Frire dans un fond d’huile de coco</span><span lang="FR"> Ajouter 2 verres d’eau</span><span lang="FR"> .Couper le poulet, puis le cuire dans le bouillon</span><span lang="FR"> .Après 3 min, ajouter 2 à 4 verres
d’eau selon la quantité de poulet et ajouter sel, sucre, poivre. Laisser
mijoter 30 min à feu moyen (On peut rajouter un fond de poulet)</span><span lang="FR"> Cuire les nouilles à part.</span><span lang="FR"> Servir avec du citron, du chili,et des feuilles de celeri</span></div>
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***</div><div style="text-align: left;"> </div><div style="text-align: left;">Pomodori ripieni al tonno _ingredienti e dosi : 8/10 pomodori - 300 gr di tonno-4 uova - maionese -olive nere,verde snocciolate-2 cucchiai di capperi -prezzemolo-sale qb_METHOD-<br /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #777777; font-family: Catamaran, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; margin: 0px 0px 9px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Per prima cosa mettete a cuocere le uova in un pentolino pieno d’acqua. Dovranno essere ben sode., lavare bene i pomodori, asciugarli e tagliare via loro la calotta facendola di uno spessore di circa un centimetro.Una volta tolte tutte le calotte (non buttatele!!), scavate con un cucchiaino l’interno del pomodoro fino a togliere tutti i semini.Mettete poi capovolti su un piatto i pomodori, in modo tale che si asciughino internamente un pochino.Intanto che attendete che i pomodori si asciughino, possiamo cominciare a preparare il ripieno.Per prima cosa controlliamo che le uova sia cotte. Se sì, toglietele da fuoco, scolatele e raffreddatele abbondantemente sotto l’acqua fredda.Tagliatele poi a pezzetti fini.Prendete il tonno, scolatelo e rompetelo a pezzetti in una ciotola.A questo punto, tagliate a pezzetti le olive, lavate e asciugate i capperi e unite entrambi nella ciotola con il tonno.Unite anche le uova che dovranno essere fredde.Mettete un po’ di prezzemolo e unite infine la maionese.Mescolate bene il tutto e avrete ottenuto il vostro ripieno.Tornando ai pomodori, quando vi sembreranno ben svuotati, rigirateli e, se lo ritenete opportuno, salateli leggermente in superficie in base al vostro gusto personale. Ricordate però che nel ripieno metterete tonno, maionese, capperi e olive, tutti ingredienti che già ne contengono, quindi, non esagerate.E’ il momento di riempirli della farcitura con l’aiuto di un cucchiaio. Non fate economia, riempite bene i pomodori oltre l’orlo e ponete le calotte avanzate su ogni pomodoro, come un cappellino.Mettete in frigo per qualche minuto. Il freddo amalgamerà meglio i gusti e, nel giro di poco tempo, avrete realizzato un piatto goloso, estivo, fresco.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCikvwcw3jLcEyLhywazZ7nI9xIow0ThiTmhZehFW1Q5aBORjoXECc2zw0TzaqWbenKOsZk6-neDHXi0fMIPoDEQI4wi0GasTJrZeSoIZ18pkdoGNCuCjggP-1Ppt1K05Oi3tBt1Vuxui2E1AYXctPILlJupgm0OoJXjQOpZPMxAeIMlr3GqkGzfp-Q/s1397/FHIR7115%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1397" data-original-width="1342" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCikvwcw3jLcEyLhywazZ7nI9xIow0ThiTmhZehFW1Q5aBORjoXECc2zw0TzaqWbenKOsZk6-neDHXi0fMIPoDEQI4wi0GasTJrZeSoIZ18pkdoGNCuCjggP-1Ppt1K05Oi3tBt1Vuxui2E1AYXctPILlJupgm0OoJXjQOpZPMxAeIMlr3GqkGzfp-Q/s320/FHIR7115%5B1%5D.JPG" width="307" /></a></div><br /> ************<br /><p></p><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">****<br />
<div class="h-4 strong" id="zlrecipe-instructions" style="-webkit-text-stroke-width: 0px; background: none 0px 0px repeat scroll rgb(255, 255, 255); border: 0px none; box-sizing: border-box; color: #333333; font-family: bevan, display; font-size: 1.25em; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 700; letter-spacing: normal; line-height: 1.2em; margin: 1em 0px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-size-adjust: 100%; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: blue;">SAUCE GANJANG ( KOREA )Ingredienti e dosi :</span>2 tablespoons soy sauce - 2 tablespoons rice wine or sake -2 tablespoons lemon juice -2 tablespoons rice vinegar -1 tablespoon toasted sesame oil -pinch of salt and black pepper -1 tablespoon toasted sesame seeds (I've also used 1 tablespoon of Asian-style Sprinkle from <a href="http://www.savoryspiceshop.com/blends/asian.html" style="background: none 0px 0px repeat scroll rgba(0, 0, 0, 0); border: 0px none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; font: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-decoration: none; text-size-adjust: 100%; vertical-align: baseline;">Savory Spice Shop</a>, if I don't have sesame seeds on hand.) -<span style="color: blue;">method-</span>Mix soy sauce, rice wine, lemon juice, rice vinegar, sesame oil and salt in a small bowl.Just before serving, sprinkle sesame seeds on top. Leftovers will last a week.</div>
<div class="h-4 strong" id="zlrecipe-notes" style="-webkit-text-stroke-width: 0px; background: none 0px 0px repeat scroll rgb(255, 255, 255); border: 0px none; box-sizing: border-box; color: #333333; font-family: bevan, display; font-size: 1.25em; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 700; letter-spacing: normal; line-height: 1.2em; margin: 1em 0px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-size-adjust: 100%; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> ************<br /></div>
</div><div style="text-align: left;"><div dir="ltr" style="text-align: left;" trbidi="on">Millefoglie al cioccolato _ingredienti e dosi :<span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: black; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; height: 1px; left: -999999px; letter-spacing: normal; orphans: 2; overflow: hidden; position: absolute; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; top: auto; white-space: normal; widows: 2; width: 1px; word-spacing: 0px;"><b style="box-sizing: border-box;">Millefoglie al cioccolato: tanti strati di golosità</b><br style="box-sizing: border-box;" />„</span>1 rotolo di pasta sfoglia frescazucchero q.b.<p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Helvetica, Arial, sans-serif; font-size: 1rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5rem; margin: 0px 0px 0.5rem; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b style="box-sizing: border-box; font-weight: 700;">Per la Crema pasticcera al cioccolato:</b> -1/2 l di latte -3 tuorli d'uovo -80 gr di farina -<br style="box-sizing: border-box;" />120
gr di zucchero -1 bacca di vaniglia 150 gr di cioccolato extrafondente
- 40/50 ml di panna fresca (fredda di frigorifero - se non avete la
fresca, va bene anche la vegetale per dolci) cacao amaro per decorare
.METHOD- INIZIATE CON LA CREMA PASTICCIERA AL CIOCCOLATO .<span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: black; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; height: 1px; left: -999999px; letter-spacing: normal; orphans: 2; overflow: hidden; position: absolute; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; top: auto; white-space: normal; widows: 2; width: 1px; word-spacing: 0px;"><b style="box-sizing: border-box;">Millefoglie al cioccolato: tanti strati di golosità</b><br style="box-sizing: border-box;" />„</span>Aprite
la bacca di vaniglia con un coltellino affilato ed estraendo i semini.
Scaldate il latte, senza portarlo a bollore, con all'interno i semini e
il baccello di vaniglia. Mescolate in una terrina la farina con lo
zucchero, aggiungete i tuorli, un filo di latte caldo e mescolate.
Aggiungete poi tutto il latte rimanente, dal quale avrete tolto il
baccello di vaniglia, rimettete sul fuoco a fiamma bassa e mescolate
finché la crema non si sarà addensata per bene. Quando la crema sarà
densa al punto in cui desiderate, togliete dal fuoco e aggiungete il
cioccolato tritato. Mescolate bene e rapidamente fino a che la crema non
sarà di nuovo liscia. Versate la crema in una terrina in vetro,
copritela con pellicola a contatto e lasciatela raffreddare. Una volta
che la crema sarà ben fredda. Montate a neve ferma la panna e
aggiungetela delicatamente alla crema .>PREPARATE le SFOGLIE >><span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: black; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; height: 1px; left: -999999px; letter-spacing: normal; orphans: 2; overflow: hidden; position: absolute; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; top: auto; white-space: normal; widows: 2; width: 1px; word-spacing: 0px;"><b style="box-sizing: border-box;">Millefoglie al cioccolato: tanti strati di golosità</b><br style="box-sizing: border-box;" />„</span><span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Srotolate
la pasta sfoglia, con una rondella per pizze ricavate tre rettangoli
uguali. Disponeteli leggermente separati su una leccarda foderata da
carta forno, bucherellate con i rebbi di una forchetta e spolverizzate
con lo zucchero. Cuocete in forno già caldo a 190° ventilato per circa
15 minuti. Verificate bene i tempi, che possono leggermente variare in
base ai forni: la sfoglia dovrà essere gonfia, caramellata e dorata
uniformemente, anche alla base, ma attenzione a non bruciarla.
Sfornatela e lasciatela raffreddare.ASSEMBLARE le SFOGLIE >></span><span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: black; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; height: 1px; left: -999999px; letter-spacing: normal; orphans: 2; overflow: hidden; position: absolute; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; top: auto; white-space: normal; widows: 2; width: 1px; word-spacing: 0px;">“<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p><address style="box-sizing: border-box; font-family: Helvetica, Arial, sans-serif; font-size: 1rem; line-height: 1.5rem; margin-bottom: 0.5rem; margin-top: 0px;">Potrebbe interessarti:<span> </span><a href="https://www.napolitoday.it/cucina/millefoglie-cioccolato-ricetta.html" style="box-sizing: border-box; color: #274b7b; cursor: pointer; outline: currentcolor none 0px; text-decoration: none;">https://www.napolitoday.it/cucina/millefoglie-cioccolato-ricetta.html</a></address><span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: black; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; height: 1px; left: -999999px; letter-spacing: normal; orphans: 2; overflow: hidden; position: absolute; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; top: auto; white-space: normal; widows: 2; width: 1px; word-spacing: 0px;">“<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /><address style="box-sizing: border-box; font-family: Helvetica, Arial, sans-serif; font-size: 1rem; line-height: 1.5rem; margin-bottom: 0.5rem; margin-top: 0px;">Potrebbe interessarti:<span> </span><a href="https://www.napolitoday.it/cucina/millefoglie-cioccolato-ricetta.html" style="box-sizing: border-box; color: #274b7b; cursor: pointer; outline: currentcolor none 0px; text-decoration: none;">https://www.napolitoday.it/cucina/millefoglie-cioccolato-ricetta.html</a></address></span><span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: black; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; height: 1px; left: -999999px; letter-spacing: normal; orphans: 2; overflow: hidden; position: absolute; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; top: auto; white-space: normal; widows: 2; width: 1px; word-spacing: 0px;">“<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /><address style="box-sizing: border-box; font-family: Helvetica, Arial, sans-serif; font-size: 1rem; line-height: 1.5rem; margin-bottom: 0.5rem; margin-top: 0px;">Potrebbe interessarti:<span> </span><a href="https://www.napolitoday.it/cucina/millefoglie-cioccolato-ricetta.html" style="box-sizing: border-box; color: #274b7b; cursor: pointer; outline: currentcolor none 0px; text-decoration: none;">https://www.napolitoday.it/cucina/millefoglie-cioccolato-ricetta.html</a></address></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: black; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; height: 1px; left: -999999px; letter-spacing: normal; orphans: 2; overflow: hidden; position: absolute; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; top: auto; white-space: normal; widows: 2; width: 1px; word-spacing: 0px;"><b style="box-sizing: border-box;">Millefoglie al cioccolato: tanti strati di golosità</b></span>Decorate la superficie della vostra millefoglie al cioccolato con del cacao amaro<span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: black; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; height: 1px; left: -999999px; letter-spacing: normal; orphans: 2; overflow: hidden; position: absolute; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; top: auto; white-space: normal; widows: 2; width: 1px; word-spacing: 0px;"></span><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Helvetica, Arial, sans-serif; font-size: 1rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5rem; margin: 0px 0px 0.5rem; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b style="box-sizing: border-box; font-weight: 700;">NOTE:</b>E' preferibile consumare questo dolce in giornata, il giorno seguente le sfoglie potrebbero perdere la loro croccantezza.<br style="box-sizing: border-box;" />Potete preparare la crema con un giorno di anticipo e conservarla in frigorifero coperta con pellicola a contatto.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnTT8GECWjBreudYyFf3obmrHRNWlAy1Xzt556ggB5fW_HzaqRqlMI6zhOA0w7HNEKqZL53lqm8xLpSw_z68lmdhUfBjQfELHsolxIFpeTFEvrBenvGE8pcuwGnziB7uvHGw5vbg8MI4A/s1467/IMG_E1981%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1467" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnTT8GECWjBreudYyFf3obmrHRNWlAy1Xzt556ggB5fW_HzaqRqlMI6zhOA0w7HNEKqZL53lqm8xLpSw_z68lmdhUfBjQfELHsolxIFpeTFEvrBenvGE8pcuwGnziB7uvHGw5vbg8MI4A/w261-h400/IMG_E1981%255B1%255D.JPG" width="261" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgAexERvsrUt_VLV8PwM2djhN0MrTsVwlRAwnmPnb2F8zJU8z6Y7VNOjrI6NEkI3lXE4Kf11-utCXaHtxVhHabyYQGhJ4ygkMOS-SRPr0Y4aDCOJpemKmx3yItyRt64toyLDEFaiZWM7n/s2048/YFBV4639%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1538" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgAexERvsrUt_VLV8PwM2djhN0MrTsVwlRAwnmPnb2F8zJU8z6Y7VNOjrI6NEkI3lXE4Kf11-utCXaHtxVhHabyYQGhJ4ygkMOS-SRPr0Y4aDCOJpemKmx3yItyRt64toyLDEFaiZWM7n/s320/YFBV4639%255B1%255D.JPG" /></a></div>Torta glassata al cioccolato _<i> Per l'impasto:</i><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 1px; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div align="CENTER" style="margin-bottom: 0cm;"><div style="text-align: center;"><div style="margin-bottom: 0cm;"><div align="CENTER" style="margin-bottom: 0cm;"><div style="line-height: normal;"><div style="-webkit-text-stroke: rgb(0, 0, 0); line-height: normal;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="text-align: center;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="text-align: center;"><div style="margin-bottom: 0cm;">40 gr di cacao amaro</div><div style="margin-bottom: 0cm;">200 di zucchero semolato</div><div style="margin-bottom: 0cm;">250 ml di acqua bollente</div><div style="margin-bottom: 0cm;">220 gr di farina tipo 00</div><div style="margin-bottom: 0cm;">½ cucchiaino di lievito per dolci</div><div style="margin-bottom: 0cm;">½ cucchiaino di bicarbonato</div><div style="margin-bottom: 0cm;">130 gr di burro morbido</div><div style="margin-bottom: 0cm;">2 uova</div><div style="margin-bottom: 0cm;"><i>Per la glassa al cioccolato:</i></div><div style="margin-bottom: 0cm;">125 ml di acqua</div><div style="margin-bottom: 0cm;">20 g di zucchero semolato</div><div style="margin-bottom: 0cm;">180 gr di burro morbido</div><div style="margin-bottom: 0cm;">300 g di cioccolato fondente extra -METHOD- <br /></div><span style="font-family: "nella sue demo";"><span style="font-size: 26.6667px;"></span></span><div style="margin-bottom: 0cm;"><div style="text-align: center;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;">Imburrate e foderate con carta forno due teglie apribile dal diametro di 20 cm.</div><div style="margin-bottom: 0cm;">In
una ciotola mescolate il cacao e 100 g di zucchero , presi dal totale, e
versate l'acqua bollente. Mescolate bene e lasciate raffreddare
completamente.</div><div style="margin-bottom: 0cm;">In una ciotola
montate il burro morbido con il restante zucchero fino ad ottenere una
morbida spuma. Unite un uovo alla volta, incorporandoli alla perfezione.
Unite quindi, poco per volta, farina, lievito e bicarbonato. Mescolate
sempre bene dopo ogni aggiunta. Versate quindi la salsa di cioccolato e
continuate a lavorare con delicatezza il composto. Esso risulterà
piuttosto liquido.</div><div style="margin-bottom: 0cm;">Trasferite il
tutto tra le due teglie e fate cuocere in forno statico già caldo a
180°C per 30 minuti circa. Sfornate e lasciate raffreddare
completamente.</div><div style="margin-bottom: 0cm;">Nel frattempo preparate la glassa al cioccolato.</div><div style="margin-bottom: 0cm;">In
un pentolino ponete il burro, l'acqua e lo zucchero e fate cuocere il
tutto a fiamma bassa fino a quando non inizierà a bollire. Togliete
quindi dal fuoco e unite il cioccolato che avrete tagliato a pezzetti.
Mescolate bene fino ad ottenete una crema liscia ed omogenea. Lasciate
raffreddare.Farcite la torta con alcuni cucchiai di glassa e ricoprite
tutta la superficie e i bordi aiutandovi con una spatola. Create delle
“onde” sulla superficie del dolce aiutandovi con un cucchiaio.</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><span face="Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: black; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; height: 1px; left: -999999px; letter-spacing: normal; orphans: 2; overflow: hidden; position: absolute; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; top: auto; white-space: normal; widows: 2; width: 1px; word-spacing: 0px;">“<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /><address style="box-sizing: border-box; font-family: Helvetica, Arial, sans-serif; font-size: 1rem; line-height: 1.5rem; margin-bottom: 0.5rem; margin-top: 0px;">Potrebbe interessarti:<span> </span><a href="https://www.napolitoday.it/cucina/millefoglie-cioccolato-ricetta.html" style="box-sizing: border-box; color: #274b7b; cursor: pointer; outline: currentcolor none 0px; text-decoration: none;">https://www.napolitoday.it/cucina/millefoglie-cioccolato-ricetta.html</a>Torta
glassata al cioccolato _ingredienti e dosi :150 gr di
Perugina® GranBlocco Fondente Extra 50%-100 gr burro -120 gr zucchero -4
uova -120 gr di farina -1/2 bustina di lievito per dolci-Ingredienti
glassa:150 gr di Perugina® GranBlocco Fondente Extra 50% -150 ml di
latte -20 gr di burro - 2 cucchiai di zucchero>> Ingredienti
decorazione: 200 gr di frutta mista .METHOD - Fondete 150 g di<span> </span><a href="https://www.perugina.com/it/prodotti/granblocco/granblocco-fondente-150g" style="background-color: transparent; box-sizing: border-box; color: black; text-decoration: none;">Perugina® GranBlocco Fondente Extra 50%</a><span> </span>a
bagnomaria o al microonde insieme ai 100g di burro.In una ciotola
sbattete quindi le uova con lo zucchero, fino ad ottenere un composto
soffice e spumoso,A questo punto incorporate la farina setacciata con il
lievito e con il cioccolato fuso, mescolando delicatamente con una
spatola.Versate quindi il composto in una tortiera a cerniera da circa
18 cm di
diametro, imburrata e infarinata. Mettete a cuocere in forno ventilato a
170° per 25-30 minuti, controllando con uno stuzzicadenti a fine
cottuUna volta cotta sfornate la torta e disponetela su un piatto che
abbia diametro più grande della torta e lasciate
raffreddare.>>> Procedimento glasNel frattempo fondete i 150 gr
di<span> </span><a href="https://www.perugina.com/it/prodotti/granblocco/granblocco-fondente-150g" style="background-color: transparent; box-sizing: border-box; color: black; text-decoration: none;">Perugina® GranBlocco Fondente Extra 50%</a><span> </span>insieme al latte, ai 2 cucchiai di zucchero e ai 20 gr burro,Colate
la glassa con un mestolino sulla superficie senza spalmarla, facendola
cadere lungo tutta la superficie: raccogliete quella in eccesso e
ricolatela fino ad ottenere una superficie liscia e a
specchio.Procedimento decorazione.Trasferite su di un piatto di servizio
e refrigerate. Al momento di servire guarnite con frutta fresca a
piacere # a piacere #.</address></span></div><div dir="ltr" style="text-align: left;" trbidi="on">**********
consil du chefAdrianoMennillo_quando preparare la glassa di cioccolato ,
per evitare che il cioccolato fuso indurisca subito , appoggiate la
pentola su un'altra che contiene acqua calda ., potete usare questi
ingredienti : per 8 persone::1 disco di pan di spagna , grand Marmier (
poco liquore) ,> per il biscotto , 200 gr di zucchero, 200 gr di
burro , 200 gr di farina di mandorle , 200 gr di farina.>> Per lo
zabaione ., 8 tuorli , 250 ml vino moscato., 200 gr di zucchero ., 7
cucchiai di farina >>>per la glassa : 130 gr cioccolato
fondente , 20 gr di burro , 3 uova , 2 cucchiai di zucchero a velo.<br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /><p style="-webkit-text-stroke-width: 0px; background-color: whitesmoke; box-sizing: border-box; color: #140000; font-family: "Montserrat Light", sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 22px; margin: 0px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ]]]]]]]]]]]]]]]]]]]]]]]]]]<br /></p></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Farsumsgru _ingredienti e dosi : 1 fetta di fesa di vitello da circa gr 700 - 3 uova sode - 200 gr di mollica di pane raffermo -50 gr di mortadella a fette -50 gr di salame a fette -100 gr di caciocavallo fresco -50 gr di caciocavallo grattugiato -1 mazzetto di prezzemolo -2 cucchiai di uvetta -2 cucchiai di pinoli -1 spicchio di aglio -1 cipolla -olio extravergine d’oliva -7 dl di salsa di pomodoro -vino bianco secco -sale e pepe .METHOD-Sbriciolate la mollica di pane e raccoglietela in una terrina.Aggiungete un trito di aglio e prezzemolo, il caciocavallo a dadini, il formaggio grattugiato, l’uvetta, i pinoli, una presa di sale e una spolverata di pepe.Mescolate bene e ammorbidite il composto con l’olio.Stendete la carne sul piano da lavoro e battetela leggermente.Salate, pepate e spennellate la carne con l’olio.Adagiate a strati la mortadella e il salame.Mettete nella parte centrale il composto di pangrattato e allineatevi sopra le uova sode sgusciate.Arrotolate la carne, richiudendo dentro il ripieno e legando con spago da cucina.Scaldate 5 cucchiai d’olio in un tegame e rosolate il<span> </span><b style="box-sizing: border-box; font-family: Roboto, serif, sans-serif; font-size: 16px; font-weight: 700; line-height: 22.4px; margin: 0px; padding: 0px;">farsumagr</b>u, rigirandolo nel condimento, in modo che si dori in modo uniforme.Bagnate con il vino, lasciate evaporare e versate la salsa.Regolate di sale e pepe e cuocete dolcemente per 1 ora e mezza.A fine cottura estraete il rotolo dal sugo e fatelo intiepidire.Affettatelo e adagiatelo in un piatto da portata.Irroratelo con salsa bollente e servite .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxE-rgrRm29H80vDNYY0XkixJIpxNuUiD6KXmMRrpGY59Z7qOzQmrbEGsVDUKgl2YtmQqFCsEJdqNFlpEFpCWwOysiQStAAnsHNhCq2mIq4NMyX0KxXlhbEK7OFN-cKyakNPJfXCBYbCT/s2048/BJKX6970%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1731" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxE-rgrRm29H80vDNYY0XkixJIpxNuUiD6KXmMRrpGY59Z7qOzQmrbEGsVDUKgl2YtmQqFCsEJdqNFlpEFpCWwOysiQStAAnsHNhCq2mIq4NMyX0KxXlhbEK7OFN-cKyakNPJfXCBYbCT/s320/BJKX6970%255B1%255D.JPG" /></a></div><br /><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /><br /></div><br class="Apple-interchange-newline" /> __________ <span style="font-size: 20px;"><b>**************<br /></b></span>
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<span style="font-size: 14px;"><span style="color: blue;">Granola _ </span>Ingrédients pour 6 personnes :</span><span style="font-size: 12px;">- 400 gr de flocons d'avoine</span><span style="font-size: 12px;"> - 100 gr d'amandes</span><br />
<span style="font-size: 12px;">- 100 gr de noix de cajou</span><span style="font-size: 12px;"> - 3 c. à s. de graines de sésame</span><span style="font-size: 12px;"> - 100 gr de cranberries séchées</span><br />
<span style="font-size: 12px;">- 100 gr de copeaux de noix de coco</span><span style="font-size: 12px;"> - 1 c. à c. de cannelle</span><span style="font-size: 12px;"> - 1 c. à c. d'extrait de vanille</span><span style="font-size: 12px;"> - 3 c. à s. d'huile de coco</span><br />
<span style="font-size: 12px;">- 3 c. à s. de sirop d'érable</span><span style="font-size: 12px;"> - 1 pincée de sel .FATE COSI . </span><span style="font-size: 12px;"> Préchauffer le four à 160°C.</span><br />
<span style="font-size: 12px;"></span><span style="font-size: 12px;">Mélanger tout les ingrédients à l'exception des cranberries.</span> Étaler le mélange sur une plaque ou dans un grand plat. Enfourner 30 min. Remuer à mi-cuisson avec une cuillère en bois. A la sortie du four, ajouter les cranberries, mélanger et laisser refroidir.<br />
Vous pouvez si vous le souhaitez des pépites de chocolat.<br />
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<span style="color: blue;">Kulich Russian - ingredienti e dosi --</span>1 pkt hot roll mix - 1/4 cup very warm water -<br />
3 eggs at room temperature - 1/4 cup sugar - 1/8 tsp saffron threads -<br />
3 tbl butter soft - 1/4 cup raisins light or dark - 1/3 cup candied cherries halved -<br />
1/3 cup slivered almonds toasted - Lemon Glaze: - 1 1/2 cup confectioner's sugar -<br />
1 tbl lemon juice.<span style="color: red;">FATE COSI -</span>Sprinkle yeast from the hot roll mix into the warm water in a large
bowl. Stir until yeast dissolves. Add eggs, sugar and saffron threads;
Beat well until well blended. Beat in about half of the roll mix until
smooth. With electric mixer, set at medium speed, beat in the butter
until it is absorbed into the dough. Stir in the remaining roll mixture
with a spoon, let rise in a warm place, away from any draft, for 1 to 1
1/2 hours, until doubled in size. Meanwhile, pour flavouring over the
raisins, and cherries in a small bowl and let stand to soak, stirring
often while the dough rises. Stir dough down, then add fruit mixture and
almonds. Stir until evenly spread throughout dough. Grease well a 3 Lb
shortening tin or 2,1 Lb coffee tins, and turn the dough into these.
Cover with a towel and again, let rise for an hour to an hour and a
half. When doubled in size, bake in a moderate oven, 350F for about 40
minutes or until the bread is richly brown on top and gives a hollow
sound when tapped. Turn out onto a plate to let cool. Pour lemon glaze
over the top. letting it dribble down the sides of the bread. Decorate
with fruits and nuts if you wish. To serve, cut off the top of the
kulich then cut as many round slices as needed. Replace top to prevent
bread drying out. Half the rounds and arrange around bread on the plate.
Lemon Glaze: Combine 1/2 cup of confectioners sugar with 1 Tbsp lemon
juice in a small cup. Stir with a spoon until smooth and pour over
kulich.<br />
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<span style="color: red;">Shepherd ' s pie - ingredienti e dosi .</span><br />
<span style="font-family: "verdana" , "geneva"; font-size: x-small;">- <b>1 lb (450 gr ) of lean minced beef</b> (manzo scelto tritato)<br />
– <b>2 lb (900 gr) of potatoes</b> (patate)<br />
– <b>1 tablespoon of tomato puree </b>(concentrato di pomodoro)<br />
– <b>1 tablespoon (2×15ml) (1fl.oz) of Worcestershire sauce</b><br />
– <b>1 large onion </b>(cipolla grande)<br />
– <b>1 quarter pint</b> (150ml) of beef stock (brodo di carne)<br />
– <b>2 tablespoons of vegetable oil</b> (olio d’oliva o altro olio vegetale)<br />
– <b>Salt</b> (sale)<br />
– <b>Freshly ground pepper</b> (pepe macinato al momento)<br />
– <b>2 teaspoons of dried mixed herbs</b> (misto di spezie in polvere)<br />
– <b>Quarter pint</b> (150ml) of milk (latte)<br />
– <b>2 oz (60 gr) of butter</b> (burro)<br />
– <b>2 oz (60 gr) of grated cheese</b> (formaggio grattugiato)</span><br />
<span style="font-family: "verdana" , "geneva";"><span style="font-size: x-small;"><span style="color: blue;">- fate cosi ( method ) </span></span></span><br />
<span style="font-family: "verdana" , "geneva"; font-size: x-small;">1) <b>Preheat the oven to 180°C</b> >>> Riscaldare il forno a 180°<br />
2) <b>Peel and halve potatoes, boil in lightly salted water until soft</b> >>> Pelare e tagliare a metà le patate, farle bollire in acqua leggermente salata fino a farle diventare morbide<br />
3) <b>Mash potatoes, add milk and butter to make potatoes light and fluffy</b> >>> Schiacciare le patate, aggiungere latte e burro fino a trasformarle in un puré soffice<br />
4) <b>Season potatoes with salt to taste</b> >>> Aggiungere sale a piacere<br />
5) <b>Cover mashed potatoes to keep warm, set aside</b> >>> Coprire il puré di patate per tenerlo al caldo e metterlo da parte<br />
6) <b>Peel and slice onions</b> >>> Pelare e tagliare a fette le cipolle<br />
7) <b>Put vegetable oil in a saucepan and heat, add onions and cook on a moderate heat until soft and golden brown </b>>>> Far scaldare l’olio in una padella, aggiungere le cipolle e continuare a fuoco moderato fino a doratura<br />
8 )<b> Stir in tomato puree, herbs, pepper, and Worcestershire sauce and stir</b> >>> Aggiungere il concentrato di pomodoro, le spezie, il pepe e la salsa Worcester continuando a mescolare<br />
9) <b>Add in the minced beef, continue stirring until mince begins to turn brown, add in the stock and stir for 1/2 minutes</b>
>>> Aggiungere la trita di manzo, continuando a girare fino a
cottura, aggiungere il brodo di carne e lasciar cuocere per 1-2 minuti
sempre rimescolando<br />
10) <b>Transfer ingredients to an ovenproof dish, cover with the warm mashed potatoes</b> >>> Mettere il contenuto della padella in una teglia da forno, coprire con uno strato di puré caldo<br />
11) <b>Sprinkle some grated cheese over top</b> >>> Spargere sulle patate il formaggio grattugiato<br />
12) <b>Place in the centre of the oven and bake for 40-45 minutes, until golden brown on top and hot throug</b>h >>> Mettere in forno e far cuocere per 40-45 minuti fino a doratura<br />
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<span style="color: blue;">Lagman ( kazakistan) ingredienti e dosi --</span>For the dough: 1 kg flour, 2 eggs, 1 teaspoon salt, 1 piala water. .For a broth: 500 grams of meat, 300 grams of fat or fat tail for
fire, 300 g of cabbage, 3-4 onions, 3-4 potatoes, 1-2 carrots, 3-4
tomatoes, 5-6 cloves garlic, 2 bell peppers, salt and pepper - to taste.<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: large;"><b> -fate cosi-</b></span></span>dough is rolled out thinly, cut into strips and fold
thickness 4-5 mm. Boil in water, remove, wash in cold water, allow to
drain.For gravy meat and fat-tail cut into small slices, potatoes - diced
carrots, radishes, cabbage, and Bulgarian pepper - julienne, onion -
rings, tomatoes - sliced, garlic - chopped In melted oil passer an onion, put the meat and fry it until you stand out juice. Add the garlic, potatoes, tomatoes, peppers and carrots. All are
thoroughly mix and fry until soft. Add salt, pepper, radishes and even
stew over low heat until fully cooked.<br />
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<div class="recipe-ingredients" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 18px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">Vellutata di zucca - ingredienti e dosi _1 zucca mantovana di 1,2 kg -<br /></span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">una grossa patata (150 gr circa)</span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">una cipolla chiara</span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">2 cucchiai d’olio extravergine d’oliva</span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">una noce di burro</span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">brodo vegetale (o di carne leggero e sgrassato)</span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">noce moscata</span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">sale</span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">pepe bianco</span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">crostini di pane</span></div><div style="font: 400 16px / 27px "Open Sans"; margin: 0px 12px;"><span itemprop="ingredient">formaggio caprino fresco<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzTBGP5oLUTpETKwRERRK4dHJGAccQoeS-y8BU1O19F0QJupumGEJ1JR9b1egzbEUN0cVPJzFZVucjn_ZMdeq5XH7Pi34ww5uSgwXei-m7mcgF8AteG0k3YHdNZoOkqX7TkCyrsDGJDMh/s1582/UFOB8883%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzTBGP5oLUTpETKwRERRK4dHJGAccQoeS-y8BU1O19F0QJupumGEJ1JR9b1egzbEUN0cVPJzFZVucjn_ZMdeq5XH7Pi34ww5uSgwXei-m7mcgF8AteG0k3YHdNZoOkqX7TkCyrsDGJDMh/s320/UFOB8883%255B1%255D.JPG" width="320" /></a></div><br /></span></div></div><div class="recipe-description" itemprop="instructions" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a171b; font: 400 18px / 28px "Source Serif Pro", serif; letter-spacing: normal; margin-bottom: 45px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><h2 style="border-bottom: 3px solid rgb(198, 198, 198); color: #1a171b; font: 400 20px / 28px Oswald; letter-spacing: 0.3px; margin: 0px 0px 14px; padding-bottom: 2px; padding-left: 12px; text-rendering: optimizelegibility; text-transform: uppercase;">- METHOD- Divido la zucca a metà e la svuoto dai semi e dai filamenti, poi la divido a spicchi, elimino la scorza e taglio a dadi la polpa. Sbuccio la patata, la sciacquo e la taglio a dadi. Trito la cipolla.Scaldo olio e burro in una casseruola e faccio appassire dolcemente la cipolla senza farle prendere colore. Quando è trasparente, unisco i dadi di zucca e la patata, rialzo la fiamma e le faccio insaporire nel soffritto per qualche minuto, mescolando.Ora unisco il brodo bollente che copra a filo la zucca e insaporisco con sale, pepe e abbondante noce moscata grattugiata (questa spezia lega particolarmente bene con questa varietà di zucca).Abbasso la fiamma e faccio cuocere, con il coperchio, per una mezz’ora finché la zucca è molto tenera. A questo punto frullo con il minipimer per ottenere una vellutata liscia e cremosa. Assaggio per regolare il condimento e aggiungo altro brodo se necessario.La servo ben calda accompagnandola con i crostini pane e qualche fiocchetto di caprino.</h2></div><div class="recipe--user-actions" style="-webkit-text-stroke-width: 0px; background-color: white; border-bottom: 1px solid rgb(198, 198, 198); color: #1a171b; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; overflow: hidden; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ##############<br /><div class="recipe--user-actions--favorites" style="border: medium none; color: #87888a; float: left; font: 600 12px / 13px "Open Sans"; padding-bottom: 8px; padding-right: 30px; padding-top: 6px; text-transform: uppercase;"><br class="Apple-interchange-newline" /><br /></div></div> Pomodori Farciti _ ingredienti e dosi : <br />
<div style="margin: 0px; padding: 0px; text-align: justify;"><br /> <span style="color: #cc0066;"></span><span style="font-size: 16px;"></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- 500 gr de viande hachée</span></span><br /><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- 4 grosses tomates</span></span><br /><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- 3 petits oignons</span></span><br /><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- 2 gousses d'ail</span></span><br /><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- thym</span></span><br /><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- persil</span></span><br /><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- huile d'olive</span></span><br /><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- sel</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- poivre</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- FATE COSI _ Préchauffez le four à 180°C. Épluchez et hachez les oignons.</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"> Épluchez et hachez les gousses d'ail.</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"></span><span style="font-family: Comic Sans MS, cursive;"></span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"> Mélangez la moitié des oignons, l'ail, le sel, le poivre et un peu de persil à la viande hachée.Coupez le haut des tomates et évidez-les.</span></span> <span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">Poivrez et salez l'intérieur.</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">Farcissez les tomates et remettez les chapeaux.</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"> Mettez les tomates farcies dans un plat à four.</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"> Parsemez d'un peu de thym et versez un filet d'huile d'olive sur chaque tomate.</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"> Enfournez les tomates pendant 1 heure environ. Servez avec du riz.</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"> </span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"><b>NB :</b> Vous pouvez remplacer les tomates par des poivrons ou des courgettes.</span></span></div><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"><br /><br /></span></span></div> ******************<br />
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Tajine de poisson au four_ingredienti e dosi - <br />
<div class="image-container left" id="container-282111119">
<img alt="" class="tagImageSkyrock skyrockData_1_MediaNumber" src="https://i.skyrock.net/2015/11932015/pics/282111119.jpg" />
</div>
<span style="text-decoration: underline;"><i></i></span><i>· 1 beau poisson (alose, loup, daurade, pageot) <br />
· chermoula</i><br />
<span style="text-decoration: underline;"><i>Pour la garniture :</i></span> <br />
<i>· 1 kg 1/2 de pommes de terre fermes épluchées et coupées en fines rondelles <br />
· 2 kg de tomates épépinées et coupées en rondelles <br />
· 4 poivrons grillés, épépinés et coupés en lamelles dans le sens de la longueur <br />
· 4 piments verts piquants <br />
· 1 dl d'huile d'olives <br />
· 1 bouquet de persil haché <br />
· sel et poivre <br />
· 2 citrons coupés en rondelles fines <br />
· le jus des tomates recueilli en passant les pépins de tomates à la passoire grille fine. </i><br />
- FATE COSI >> <br />
Piler la coriandre au mortier avec le gros sel et l'ail et mélanger dans
un plat creux avec le piment doux, le piment fort, le cumin, le jus de
citron, l'eau et l'huile d'olives. Bien enduire le poisson avec cette
marinade, inciser le dos du poisson pour la faire pénétrer, laisser
reposer 2 heures.<br />
Tapisser le fond d'un plat allant au four avec les rondelles de pommes
de terre, placer sur ce lit le poisson, recouvrir avec les rondelles de
tomates, ajouter les lamelles de poivron, les piments et l'huile.
Saupoudrer de persil haché, sel et poivre, décorer avec les rondelles de
citron, arroser avec le jus de tomate mélangé au reste de marinade.
Cuire à four moyen-chaud pendant 40 min en l'arrosant de son jus à
mi-cuisson. Pour obtenir une sauce onctueuse, on peut la recueillir dans une
casserole pour la faire réduire. En napper le poisson juste avant de
servir.<br />
Présenter entier et décoré de demi-rondelles de tomates fraîches
alternées avec des demi-rondelles de citron et des feuilles de persil.
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<span style="color: purple;">Tofu du Gènèral Tao - ingredienti e dosi . </span>450 gr tofu ferme - 1 oeuf battu - 1/2 tasse fécule de maïs- 1 c. à table huile végétale - 1 c. à table huile de sésame - 3 échalotes émincées - 3 gousses d'ail émincées - 2 c. à table gingembre râpé - 5 c. à table eau - 4 c. à table sucre - 2 c. à table vinaigre - 2 c. à table sauce soya - 2 c. à table sauce aux huîtres - 2 c. à table ketchup - 1/4 c. à thé piment rouge broyé - Graines de sésame pour la décoration (facultatif)_<b><i><span style="color: red;">FATE COSI .</span></i></b>Couper le tofu en petits cubes d'environ 3/4 de po. Bien égoutter et assécher le tofu au besoin.. Enrober le tofu dans l'oeuf battu, puis dans la fécule de maïs. . Dans une poêle, faire chauffer l'huile végétale, puis faire dorer les cubes de tofu. Réserver. . Dans une poêle, faire chauffer l'huile de sésame, puis faire revenir les échalotes, le gingembre et l'ail..Ajouter l'eau, le sucre et le vinaigre. Faire mijoter quelques minutes. Ajouter la sauce soya, la
sauce aux huîtres, le ketchup et le piment broyé. Faire mijoter encore
quelques minutes jusqu'à ce que la sauce ait épaissi.Ajouter les cubes de tofu à la sauce et mélanger le tout. Chauffer encore un peu jusqu'à ce que le tofu soit chaud.Servir sur un lit de couscous ou sur du riz, accompagné de brocoli.
Parsemer d'un peu de graines de sésame juste avant de servir.
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<b><i><span style="color: red;"> <span style="background-color: yellow;">Tocino de cielo-ingredienti e dosi -</span></span></i></b>: 6 tuorli d'uovo , 250 g
di zucchero , 3 dl di acqua - Per il caramello: >> 3 cucchiai di zucchero , 1/2
cucchiaio d’acqua _<span style="color: red;">fate cosi .</span></div>
<div class="item_titulo">
Mettere lo zucchero e l’acqua per il caramello
in un tegame sul fuoco e far cuocere finché raggiunge un colore dorato.
Distribuirlo in modo uniforme in uno stampo. Mettere lo zucchero e
l’acqua in un tegame sul fuoco e preparare uno sciroppo filante. Battere
i tuorli e aggiungere lo sciroppo poco a poco sbattendo con una frusta.
Colare e versare nello stampo. Cuocere a bagnomaria in forno a 150º per
circa 20 minuti. Quando si sarà addensato, togliere dal forno, lasciare
raffreddare e sformare.
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<b><i><span style="color: red;">Tempura Gamberetti - ingredienti e dosi .</span></i></b><span style="font-family: "comic sans ms"; font-size: x-small;"> 300 gr di gamberetti
sgusciati -<br />
<i>Per marinare >>> gamberetti:</i> sale, pepe - 1 cucchiaio di maizena - 1 cucchiaio di sakè -<br />
<i>Per preparare la pastella: >> </i>- sale - 2 cucchiai di maizena - 4 cucchiai di farina - 2 cucchiai di sakè -<br />
1 bianco d'uovo - 1 cucchiaino da te di lievito in polvere - <br />
7 cucchiai da tavola di acqua fredda - abbondante olio per friggere .<b><i><span style="color: blue;">FATE COSI .</span></i></b></span><span style="font-family: "comic sans ms"; font-size: x-small;"><b><i><span style="color: blue;"><span style="font-family: "comic sans ms"; font-size: x-small;"><br />
Mettere a marinare i gamberetti sgusciati e ancora crudi negli ingredienti
sopra descritti ed intanto preparare la pastella. Immergervi i gamberetti e
rimescolarli finché ne saranno completamente impregnati. Procedere alla
frittura: quando l'olio sarà bollente buttarvi i gamberetti e controllare
che non vadano subito a fondo (vuol dire che l'olio non era sufficientemente
caldo). Cuocerli per ogni lato 2 minuti e scolarli con un mestolo forato. Si
possono servire con salsa agrodolce o ributtarli in padella con zenzero
fresco, aglio schiacciato e sakè</span></span></i></b></span><br />
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******</div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;">Cinghiale al vino rosso cannonau _ingredienti e dosi :<label style="box-sizing: border-box; cursor: pointer; display: inline-block; font-family: Lato, sans-serif; font-size: 15px; font-weight: 400; margin-bottom: 5px; max-width: 100%; vertical-align: middle;"><span style="box-sizing: border-box;">800 g di carne di cinghiale (spalla o coscia) <br /></span></label><ul id="ingredienti" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin-bottom: 10px; margin-top: 0px; orphans: 2; padding-left: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li style="box-sizing: border-box; list-style-type: none; margin-bottom: 15px; padding-left: 24px; position: relative;"><label style="box-sizing: border-box; cursor: pointer; display: inline-block; font-family: Lato, sans-serif; font-size: 15px; font-weight: 400; margin-bottom: 5px; max-width: 100%; vertical-align: middle;"><span style="box-sizing: border-box;">2 l di vino rosso cannonau ( or BARBERA/BAROLO )- </span></label>aceto (facoltativo) - 2/4cipolle- 3 aglio- 4 foglie di alloro-4 pomodori secchi-60 gr di olive sarde al finocchietto selvatico-sale e pepe in grani-1/2 carota-1 costa di sedano-1 ciuffo di prezzemolo-1/2 bicchiere di olio extravergine di oliva- METHOD-Preparate una marimatura col vino Cannonau, poco aceto, la cipolla, gli spicchi d'aglio, la carota, il sedano, le foglie di alloro e qualche grano di pepe.Mettete la carne tagliata a pezzi in una ciotola, ricopritela con la marinatura e lasciatela riposare per tutta la notte.Il giorno dopo, mettete i pomodori secchi in ammollo in acqua calda.Scolate la carne dalla martinatura e mettetela a soffriggere in un tegame con olio extravergine d'oliva, fate rosolare bene.Aggiungete i pomodori secchi (ammmollati) e un trito di cipolla, aglio e prezzemolo, fate insaporire qualche minuto e aggiungete le foglie di alloro e qualche grano di pepe (senza esagerare).Coprite il tegame con un coperchio e fate cuocere a fuoco lento per almeno 50 minuti, aggiungendo ogni tanto un mestolo della marinata.Quando la carne sarà ben cotta, aggiungete le olive sarde e il finocchietto selvatico, fate insaporire qualche minuto e spegnete.</li><li style="box-sizing: border-box; list-style-type: none; margin-bottom: 15px; padding-left: 24px; position: relative;"><ul class="steps-list" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin-bottom: 10px; margin-top: 0px; orphans: 2; padding-left: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li style="box-sizing: border-box; clear: both; list-style-type: none; margin-bottom: 35px;"><div class="step-single wow bounceInRight" style="animation-name: bounceInRight; box-sizing: border-box; visibility: visible;"><div class="step-detail" style="box-sizing: border-box; overflow: hidden;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvs-iFNjBusrYCx-TrYQm27vJMR23qm_woG0N7Ka2uoXoqbsH8w7j7wV23uEgM0mdzYUmv_9Ku-RJyt6sxGYMMY7tS8exxuTFNUHaDDtoo8afNq6FL6vNepb8mQNy84NeLUjE598f7wIvgEl58rDast5iokovTlogR7RTGVqTMn42xhG8wbcewLbsYQ/s1531/NKCQ1227%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1429" data-original-width="1531" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvs-iFNjBusrYCx-TrYQm27vJMR23qm_woG0N7Ka2uoXoqbsH8w7j7wV23uEgM0mdzYUmv_9Ku-RJyt6sxGYMMY7tS8exxuTFNUHaDDtoo8afNq6FL6vNepb8mQNy84NeLUjE598f7wIvgEl58rDast5iokovTlogR7RTGVqTMn42xhG8wbcewLbsYQ/s320/NKCQ1227%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p></div></div></li></ul><label style="box-sizing: border-box; cursor: pointer; display: inline-block; font-family: Lato, sans-serif; font-size: 15px; font-weight: 400; margin-bottom: 5px; max-width: 100%; vertical-align: middle;"><span style="box-sizing: border-box;"></span></label></li></ul>****<br />
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<b><span style="color: red;">SALSA QUEMADA -( MEXICO) ingredienti e dosi ,- </span></b>5 ripe whole large red tomatoes that are perfect, without cuts or bruises (it is important to pick nice ones)<br />
1 or 2 red chili pepper (arbòl, cherry pepper, cayenne pepper or
serrano; the only thing that matters is that they be colored red) - 3
cloves of garlic with the skin still on, for roasting - 1/2 white
onion, chopped -1 small bunch of fresh cilantro - 1 tablespoon lime
juice - 1 tsp. salt, to taste_<b><i><span style="color: red;">fate cosi .</span></i></b>
First we make sure that the kitchen is properly ventilated, because the
roasting from this recipe will produce a lot of cooking odors and a
little bit of smoke.Preheat the oven to 400˚F. Line the botton of a
shallow roasting pan
with aluminum foil and arrange the whole tomatoes, the garlic and
chillies in the pan; roast on all sides without adding anything more
(dry-roast), until they are completely charred and soft. Take out the
garlic first, then the small chili and lastly the tomatoes as the
tomatoes are the ones that will take the whole 10 minutes to roast,
while the garlic and the chili need a lot less time to char.Peel the
garlic, and clean the chilli. Put garlic, chilli, tomatoes,
onion bits, lime juice, salt and coriander in the bowl of your blender
or food processor and blend, pulsing until the sauce is liquid and
smooth. Check seasoning and adjust to your taste.This delicious salsa
will keep for a few days in the refrigerator. Check and adjust seasoning
before serving.<br />
<br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
5.5 oz. pork loin (I bought pork loin for tonkatsu and sliced it half so it wasn’t as thick)<br />
3-4 Tbsp. katakuriko (potato starch)<br />
2 Tbsp. canola oil<br />
3 shiso leaves, chiffonade<br />
1/4 sheet toasted nori, cut with kitchen scissors into thin strips<br />
rice<br />
<i>For the marinade</i><br />
1 Tbsp. shoyu<br />
1/2 Tbsp. sake<br />
1 tsp. fresh ginger juice<br />
<i>For the sauce</i><br />
1 1/2 Tbsp. shoyu<br />
1 Tbsp. sugar<br />
1 Tbsp. mirin<br />
1 Tbsp. water<br />
- See more at: http://www.humblebeanblog.com/2009/10/kuwayaki-pork-donburi/#sthash.yEWDEXcf.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
5.5 oz. pork loin (I bought pork loin for tonkatsu and sliced it half so it wasn’t as thick)<br />
3-4 Tbsp. katakuriko (potato starch)<br />
2 Tbsp. canola oil<br />
3 shiso leaves, chiffonade<br />
1/4 sheet toasted nori, cut with kitchen scissors into thin strips<br />
rice<br />
<i>For the marinade</i><br />
1 Tbsp. shoyu<br />
1/2 Tbsp. sake<br />
1 tsp. fresh ginger juice<br />
<i>For the sauce</i><br />
1 1/2 Tbsp. shoyu<br />
1 Tbsp. sugar<br />
1 Tbsp. mirin<br />
1 Tbsp. water<br />
- See more at: http://www.humblebeanblog.com/2009/10/kuwayaki-pork-donburi/#sthash.yEWDEXcf.dpuf</div>
</div>
<div class="style6">
<br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
5.5 oz. pork loin (I bought pork loin for tonkatsu and sliced it half so it wasn’t as thick)<br />
3-4 Tbsp. katakuriko (potato starch)<br />
2 Tbsp. canola oil<br />
3 shiso leaves, chiffonade<br />
1/4 sheet toasted nori, cut with kitchen scissors into thin strips<br />
rice<br />
<i>For the marinade</i><br />
1 Tbsp. shoyu<br />
1/2 Tbsp. sake<br />
1 tsp. fresh ginger juice<br />
<i>For the sauce</i><br />
1 1/2 Tbsp. shoyu<br />
1 Tbsp. sugar<br />
1 Tbsp. mirin<br />
1 Tbsp. water<br />
- See more at: http://www.humblebeanblog.com/2009/10/kuwayaki-pork-donburi/#sthash.yEWDEXcf.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
5.5 oz. pork loin (I bought pork loin for tonkatsu and sliced it half so it wasn’t as thick)<br />
3-4 Tbsp. katakuriko (potato starch)<br />
2 Tbsp. canola oil<br />
3 shiso leaves, chiffonade<br />
1/4 sheet toasted nori, cut with kitchen scissors into thin strips<br />
rice<br />
<i>For the marinade</i><br />
1 Tbsp. shoyu<br />
1/2 Tbsp. sake<br />
1 tsp. fresh ginger juice<br />
<i>For the sauce</i><br />
1 1/2 Tbsp. shoyu<br />
1 Tbsp. sugar<br />
1 Tbsp. mirin<br />
1 Tbsp. water<br />
- See more at: http://www.humblebeanblog.com/2009/10/kuwayaki-pork-donburi/#sthash.yEWDEXcf.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
5.5 oz. pork loin (I bought pork loin for tonkatsu and sliced it half so it wasn’t as thick)<br />
3-4 Tbsp. katakuriko (potato starch)<br />
2 Tbsp. canola oil<br />
3 shiso leaves, chiffonade<br />
1/4 sheet toasted nori, cut with kitchen scissors into thin strips<br />
rice<br />
<i>For the marinade</i><br />
1 Tbsp. shoyu<br />
1/2 Tbsp. sake<br />
1 tsp. fresh ginger juice<br />
<i>For the sauce</i><br />
1 1/2 Tbsp. shoyu<br />
1 Tbsp. sugar<br />
1 Tbsp. mirin<br />
1 Tbsp. water<br />
- See more at: http://www.humblebeanblog.com/2009/10/kuwayaki-pork-donburi/#sthash.yEWDEXcf.dpuf</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8aJ5qCiJ0-nBa8fYvfx6k1x3GBEZFwEt6hx60uDfYANR3OVZyoRstI4ZoCL2kzySwErVW1ueegoIlasVbAw7ZrHjnc78X9NLHNypP1d4okLmfHMjw40KDTJL51DbCXlVi1TeKC4p7UP5/s1600/4fotografie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8aJ5qCiJ0-nBa8fYvfx6k1x3GBEZFwEt6hx60uDfYANR3OVZyoRstI4ZoCL2kzySwErVW1ueegoIlasVbAw7ZrHjnc78X9NLHNypP1d4okLmfHMjw40KDTJL51DbCXlVi1TeKC4p7UP5/s1600/4fotografie.jpg" width="400" /></a></div>
<br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
5.5 oz. pork loin (I bought pork loin for tonkatsu and sliced it half so it wasn’t as thick)<br />
3-4 Tbsp. katakuriko (potato starch)<br />
2 Tbsp. canola oil<br />
3 shiso leaves, chiffonade<br />
1/4 sheet toasted nori, cut with kitchen scissors into thin strips<br />
rice<br />
<i>For the marinade</i><br />
1 Tbsp. shoyu<br />
1/2 Tbsp. sake<br />
1 tsp. fresh ginger juice<br />
<i>For the sauce</i><br />
1 1/2 Tbsp. shoyu<br />
1 Tbsp. sugar<br />
1 Tbsp. mirin<br />
1 Tbsp. water<br />
- See more at: http://www.humblebeanblog.com/2009/10/kuwayaki-pork-donburi/#sthash.yEWDEXcf.dpuf</div>
<br />
<br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
5.5 oz. pork loin (I bought pork loin for tonkatsu and sliced it half so it wasn’t as thick)<br />
3-4 Tbsp. katakuriko (potato starch)<br />
2 Tbsp. canola oil<br />
3 shiso leaves, chiffonade<br />
1/4 sheet toasted nori, cut with kitchen scissors into thin strips<br />
rice<br />
<i>For the marinade</i><br />
1 Tbsp. shoyu<br />
1/2 Tbsp. sake<br />
1 tsp. fresh ginger juice<br />
<i>For the sauce</i><br />
1 1/2 Tbsp. shoyu<br />
1 Tbsp. sugar<br />
1 Tbsp. mirin<br />
1 Tbsp. water<br />
- See more at: http://www.humblebeanblog.com/2009/10/kuwayaki-pork-donburi/#sthash.yEWDEXcf.dpuf</div>
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<span style="background-color: magenta;"><b><span style="color: yellow;"> <span style="background-color: yellow;"><span style="color: red;">cocktail , Apple mojito au poiré_</span></span></span></b></span>1 cl de jus de citron vert - 1 cl de sirop de sucre de canne blanc -<br />
<div>
4 cl de Calvados Fine Pierre Huet -8 cl de Poiré - Quelques feuilles de menthe - Glace pilée .>> <br />
Mélanger tous les ingrédients et déguster bien frais ! </div>
<br />
<br />
<span style="background-color: magenta;"><b><span style="color: yellow;">cocktail , La passionnè__</span></b></span>2 à 3 oz de jus de raisi , 1-1/2 oz de vodka , Du soda au gingembre ou du soda.>> On mélange la vodka et le jus de raisin avec des glaçons dans un verre
Collins et on le remplit de soda au gingembre ou de soda. On remue
doucement.
<br />
<div class="ingredients" id="ingredients_list">
</div>
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<b><span style="color: red;"><i><span style="color: blue;">cocktail , Liberty _</span></i></span></b><b><span style="color: red;"><i><span style="color: blue;"><span class="ff2 fc0 fs11">Brandy (40%), Rum (40%), Sciroppo di zucchero (10%).>> </span><span class="ff2 fc0 fs11 fb"></span><span class="ff2 fc0 fs11">Preparare direttamente in un bicchiere da cocktail versandi il brandy
(preferibilmente alla mela), il rum e lo sciroppo di zucchero</span></span></i> </span></b><br />
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<span style="color: navy;"><span style="font-size: 12px;"><span style="color: #003366;"><span style="font-size: 16px;">Spaghetti alla chitarra > ingredienti per 4 persone ></span></span> <span style="font-size: 16px;"><span style="font-family: cursive;"><span style="color: #003366;"><i>2 zucchine medie,</i> <i>1 scalogno,</i> <i>sale e pepe qb,</i> <i>20 ml di latte,</i> <i>pecorino grattugiato, olio d'oliva , 1 noce di burro, prezzemolo, 1 cucchiaino di zenzero. >FATE COSI ></i><i>Affettate sottilmente la cipolla e soffriggete in padella con olio e poco burro ,</i><i>Appena diventa trasparente aggiungiamo le zucchine tagliate alla julienne ,</i>Aggiungiamo sale e pepe quanto basta. , essendo sottili le zucchine</span> <i>,
non hanno bisogno di una lunga per cui dopo un paio di minuti
aggiungiamo il latte e lo zenzero e proseguiamo a fiamma media per altri
cinque minuti.</i><i>Cuocere gli spaghetti in acqua salata e appena
scolati li aggiungiamo al sugo facendoli saltare qualche minuto,
aggiungendo il pecorino e il prezzemolo trito.</i> <i>Volendo si
possono aggiungere anche dei fiori di zucca, io suggerisco d'inserirli
tagliati a filetti non troppo sottili all'ultimo minuto di cottura del
sugo.</i></span></span></span></span><br />
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<span style="color: blue;">Souris d'Agneau en cocotte-ingredienti e dosi per 4/5 persone.</span><b><u>-</u></b>- 4 souris d'agneau - 2 oignons jaunes- 3 gousses d'ail- quelques branches de thym frais- 1 feuille de laurier- une quinzaine de petites pommes de terre nouvelles- une quinzaine de pruneaux- sel et poivre- un filet d'huile végétale- quelques noisettes de beurre (l'équivalent de 40/50 gr )-<span style="color: red;">fate cosi.</span>Placer les souris d'agneau dans le fond de la cocotte. Ajouter (dans cet ordre) d'abord les oignons pelés et émincés, puis les
pommes de terre épluchées, les gousses d'ail fendues en 2, les pruneaux.
Finir avec le thym et le laurier.Saler et poivrer puis arroser d'un peu d'huile végétale et parsemer des noisettes de beurre. Couvrir.__Placer sur feu vif d'abord (histoire de lancer la cuisson), puis
poursuivre la cuisson sur feu doux pendant 1h 30min, sans jamais remuer.Servir immédiatemente .
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<b><span style="color: red;"> </span></b><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;">
</span>
<span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"><b><i><span style="color: red;">Lasagne cacate ( classica ricetta di Modica , periodo natalizio )ingredienti e dosi . </span></i></b>500
gr di farina bianca,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 4
uova intere</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 300
gr di ragù (di concentrato di pomodoro, salsiccia
e cotenna di maiale)</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 250
gr di ricotta fresca setacciata</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 50
gr di pecorino grattugiato -</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> sale
e pepe.<b><strike><span style="color: blue;">- FATE COSI .</span></strike></b>La
farina va impastata con le uova intere ed un pizzico di
sale sciolto in acqua tiepida; la pasta così ottenuta
va stesa sullo spianatoio e tagliata in listarelle di tre-quattro
centimetri di larghezza da lessare in acqua moderatamente
salata. Intanto si prepara il ragù utilizzando un
chilo e duecento gr di carne di maiale o di vitello,
300 gr di estratto di pomodoro, 1 cipolla, 100 gr di strutto, vino rosso e sale. La carne va legata con lo
spago e rosolata nello strutto finchè non raggiunge
una perfetta doratura.</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;">La
carne va riposta da parte e nel grasso ottenuto durante
la sua cottura va soffritta la cipolla tritata. Al soffritto
così ottenuto va aggiunto l'estratto sciolto in poca
acqua ed il tutto si lascia amalgamare un pò.Successivamente
si aggiunge un litro d'acqua circa e si aggiunge la carne.
Il tutto va cotto per circa due ore e mezza a fuoco lento
aggiungendo, a metà cottura, un bicchiere di vino
rosso e sale. A fine cottura, il pezzo di carne va separato
dalla salsa così ottenuta. In molti casi, tale ricetta
prevede che la carne sia tagliata a fette, condita con tale
salsa e servita. In questo caso, il ragù occorre
per condire le lasagne. In effetti, una volta che le lasagne
sono state lessate, occorre immergerle nel tegame del ragù
e condite col formaggio, cosparse di ricotta ed insaporite
con pepe nero appena macinato.</span><br />
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<b><span style="color: red;"> </span></b> <br />
**************<br />
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<i><span style="color: red;">Crème Vinaigrette Escoffier _ ingredienti e dosi _ </span></i>½ teaspoon salt. .1 teaspoon ground white pepper. ½ teaspoon cracked black pepper. , ¼ teaspoon sugar. , ½ teaspoon dry mustard powder.<br />
juice of ½ lemon. ,1 garlic clove, minced fine. , ½ teaspoon finely chopped chives., 5 tablespoons of Tarragon vinegar. , ½ cup vegetable oil. , 2 tablespoons virgin olive oil. ,1 egg, lightly beaten. , ¾ cup fresh cream-<span style="color: purple;">FATE COSI </span>. Combine
all the ingredients in the order given into a jar or bottle with a
tightly fitting lid. Shake vigorously by hand to blend thoroughly. Chill
for at least 2 hours before serving. Serve chilled, keep chilled.
Continuous refrigeration between uses offers a shelf life of up to 2
weeks.<br />
<span style="color: blue;">**** by chef adrianomennillo-questa ricetta è del 1924 , grande cuoco francese Escoffier , </span> <br />
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Gnocchi alla sorrentina _ingredienti e dosi per 4 persone :<div class="wpurp-rows-row" style="-webkit-text-stroke-width: 0px; background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: none white; border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: #1a1a1a; font-family: "Open Sans", sans-serif; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; height: auto; letter-spacing: normal; line-height: 1.4; margin: 0px; max-width: none; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><div class="wpurp-responsive-desktop" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><table class="wpurp-columns" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-collapse: collapse; border-radius: 0px; border-spacing: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 10px 0px 0px; max-width: none; overflow-x: auto; padding: 0px; position: static; table-layout: auto; text-align: inherit; vertical-align: inherit; width: 710px; word-break: break-word;"><tbody style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><tr style="background: none 0% 0% repeat scroll rgb(247, 247, 247); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: #4f5f69; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><td style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; text-align: inherit; vertical-align: top; width: 400px;"><div class="wpurp-rows" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px 0px 40px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><div class="wpurp-recipe-ingredients" data-servings="4" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-recipe-ingredient-group-container wpurp-recipe-ingredient-group-container-per-gli-gnocchi" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><div class="wpurp-rows" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><ul class="wpurp-recipe-ingredient-container" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px 23px; max-width: none; overflow-wrap: break-word; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><li class="wpurp-recipe-ingredient" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="300" data-original="300" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">300</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="g" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">gr</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di farina 00</span></li><li class="wpurp-recipe-ingredient" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="1.2" data-original="1,2" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1,2</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="kg" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">kg</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di patate</span><span> </span><span class="wpurp-recipe-ingredient-notes" color="rgb(153, 153, 153) !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">circa 6 patate medie</span></li><li class="wpurp-recipe-ingredient" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">farina di semola</span><span> </span><span class="wpurp-recipe-ingredient-notes" color="rgb(153, 153, 153) !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">per spolverare</span></li><li class="wpurp-recipe-ingredient" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">sale</span><span> </span><span class="wpurp-recipe-ingredient-notes" color="rgb(153, 153, 153) !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">q.b.</span></li></ul></div></div></div><div class="wpurp-recipe-ingredient-group-container wpurp-recipe-ingredient-group-container-per-il-sugo" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><div class="wpurp-rows" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-group" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: 1.4; margin: 10px 0px 5px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">Per il sugo</span></div><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><ul class="wpurp-recipe-ingredient-container" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px 23px; max-width: none; overflow-wrap: break-word; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><li class="wpurp-recipe-ingredient" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="600" data-original="600" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">600</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="g" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span>r </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di passata di pomodoro</span></li><li class="wpurp-recipe-ingredient" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="2" data-original="2" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">2</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">cucchiai di olio extravergine d'oliva</span></li><li class="wpurp-recipe-ingredient" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="1" data-original="1" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">spicchio d'aglio</span></li><li class="wpurp-recipe-ingredient" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="5" data-original="5" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">5</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di foglie di basilico fresco</span></li><li class="wpurp-recipe-ingredient" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; list-style: square; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">sale</span><span> </span><span class="wpurp-recipe-ingredient-notes" color="rgb(153, 153, 153) !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">q.b.</span></li></ul></div></div></div><div class="wpurp-recipe-ingredient-group-container wpurp-recipe-ingredient-group-container-per-la-gratinatura" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><div class="wpurp-rows" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-ingredient-group" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: 1.4; margin: 10px 0px 5px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">Per la gratinatura</span><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="250" data-original="250" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"> > 250</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="g" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">gr</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di fior di latte</span><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="70" data-original="70" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"> - 70</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="g" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">gr</span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di Parmigiano Reggiano</span><span class="wpurp-recipe-ingredient-group" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: 1.4; margin: 10px 0px 5px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"></span></div></div></div></div></div></div></td><td style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; text-align: inherit; vertical-align: top; width: auto;"><div class="wpurp-rows" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px 0px 20px; max-width: none; padding: 0px; position: static; text-align: center; vertical-align: inherit;"><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><div style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><br /></div></div><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><div class="wpurp-rows" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: #3498db; font-family: inherit; font-size: 20px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 5px 0px 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-stars" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="user-star-rating recipe-tooltip user-can-vote vote-attention" data-icon-empty="fa-star-o" data-icon-full="fa-star" data-icon-half="fa-star-half-o" data-recipe-id="228728" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><i class="wpurp-star fa fa-star-o" data-original-icon="fa-star-o" data-star-value="1" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; cursor: pointer; display: inline-block; font-family: FontAwesome; font-size: inherit; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: 400; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; text-rendering: auto; vertical-align: baseline;"></i><i class="wpurp-star fa fa-star-o" data-original-icon="fa-star-o" data-star-value="2" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; cursor: pointer; display: inline-block; font-family: FontAwesome; font-size: inherit; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: 400; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; text-rendering: auto; vertical-align: baseline;"></i><i class="wpurp-star fa fa-star-o" data-original-icon="fa-star-o" data-star-value="3" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; cursor: pointer; display: inline-block; font-family: FontAwesome; font-size: inherit; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: 400; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; text-rendering: auto; vertical-align: baseline;"></i><i class="wpurp-star fa fa-star-o" data-original-icon="fa-star-o" data-star-value="4" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; cursor: pointer; display: inline-block; font-family: FontAwesome; font-size: inherit; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: 400; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; text-rendering: auto; vertical-align: baseline;"></i><i class="wpurp-star fa fa-star-o" data-original-icon="fa-star-o" data-star-value="5" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; cursor: pointer; display: inline-block; font-family: FontAwesome; font-size: inherit; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: 400; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; text-rendering: auto; vertical-align: baseline;"></i></div></span></div></div><div class="wpurp-rows" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: #3498db; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 5px 0px 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><br /></div></div></div></div></td></tr></tbody></table></div></div><div class="wpurp-rows-row" style="-webkit-text-stroke-width: 0px; background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: none white; border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: #1a1a1a; font-family: "Open Sans", sans-serif; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; height: auto; letter-spacing: normal; line-height: 1.4; margin: 0px; max-width: none; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><div class="wpurp-rows" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px 0px 40px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><div class="wpurp-recipe-instructions" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-recipe-instruction-group-container wpurp-recipe-instruction-group-container-" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><div class="wpurp-rows" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><div class="wpurp-rows-row" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; color: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; vertical-align: baseline;"><span class="wpurp-recipe-instruction-text" color="inherit !important" style="background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 1.4; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: top;">Comincia a preparare il sugo. In un tegame fai insaporire l'olio con lo spicchio d'aglio. Lascia in infusione qualche minuto fino a quando lo spicchio non si dorerà. A questo punto, eliminalo.Versa la passata di pomodoro, regola di sale, aggiungi le foglie di basilico, abbassa la fiamma a un'intensità media e fai sobbollire per 30 minuti rimestando ogni tanto. Quando il sugo sarà cotto, spegni il fuoco e tieni da parte.Ora prepara gli gnocchi. Lava bene le patate, inseriscile in una pentola coprendole con acqua fredda. Dal momento del bollore calcola circa 30-40 minuti di cottura. Le patate dovranno essere morbide. Fai la prova inserendo una forchetta, se entra con facilità saranno pronte.Schiacciale ancora calde e falle raffreddare. Aggiungi il sale e la farina lentamente, facendola assorbire. L'impasto dovrà essere morbido e non appiccicoso.Taglia l'impasto in più parti e lavorale una ad una, coprendo con un telo quelle che non usi. Dai all'impasto la forma di un salsicciotto e taglia dei piccoli cuscinetti. Se lo desideri, puoi rigarli. Altrimenti cospargili di semola e falli riposare.Durante il riposo degli gnocchi, taglia grossolanamente la mozzarella e falla scolare in un colino. In questo modo non rilascerà acqua in cottura.Lessa gli gnocchi in abbondante acqua salata, quando saranno arrivati a galla prelevali con una schiumarola e mettili in un'ampia ciotola. Condiscili subito con un paio di mestoli di sugo e lasciali insaporire.Prendi una teglia di coccio e coprila con un po' di sugo. Versa una parte degli gnocchi e copri lo strato con metà mozzarella e una spolverata di Parmigiano. Prosegui nella stessa maniera con l'altro strato di gnocchi. Inforna la teglia in forno statico preriscaldato a 220/240° in modalità grill per 5 minuti .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGl5J6r2NmCZp0uYMtnahU_tegULSYnF4ovUN7yHmT0HZ4DkB9ACKTPELl8HIY1eByBU9hX-l4W0OKNbx3TTseDF0-hbbHEZgYkRD01Hp8sjQnm-VL6LRwgGEbNDPsiK66h-X-StLi6W7ORVS0_SjEoShE-GA5EsvGhdsWFHqnzgXr5yDFtxO3m_KgIQ/s1484/IMG_E4660%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1105" data-original-width="1484" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGl5J6r2NmCZp0uYMtnahU_tegULSYnF4ovUN7yHmT0HZ4DkB9ACKTPELl8HIY1eByBU9hX-l4W0OKNbx3TTseDF0-hbbHEZgYkRD01Hp8sjQnm-VL6LRwgGEbNDPsiK66h-X-StLi6W7ORVS0_SjEoShE-GA5EsvGhdsWFHqnzgXr5yDFtxO3m_KgIQ/s320/IMG_E4660%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div></div></div></div></div></div></div><br />
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<h3 id="post-6353">
<i>Entenbrust a la orange e rucola _</i>1 Entenbrust (ca. 300 gr)1 Knoblauchzehe , 1 Bio-Orange , 1 Msp. Pimenton de la Vera ,1/4 Bund Peterslie ,1 EL rapsòl -</h3>
50 gr Rucola<br />
10 Kapernäpfel<br />
1 EL Pinienkerne<br />
20 gr getrocknete Tomaten<br />
1 Frühlingszwiebel<br />
2 EL Olivenöl<br />
1 El Aceto Balsamico<br />
2 EL Orangensaft, frisch gepresst<br />
1 Msp. scharfer Senf<br />
Zucker -Salz -Pfeffer<br />
<span style="color: blue;">FATE COSI _</span>Die Entenbrust kalt abwaschen und vorsichtig trockentupfen. Knoblauch
schälen und pressen. Orangenschale abreiben. Petersielie waschen,
trockenschütteln, fein hacken und mit Knoblauch, Orangenschale, Pimenton
de la Vera und 1 EL Rapsöl verrühren. Entenbrust rundherum damit
einreiben und 1 Stunde abgedeckt ruhen lassen.Eine Pfanne auf dem Herd sehr heiß werden lassen. Entenbrust mit der
Hautseite hineinlegen, Hitze auf mittlere Stufe zurückschalten und die
Brust von beiden Seiten jeweils 8 Minuten braten. Salzen, Pfeffern und
in Alufolie abkühlen lassen.Pinienkerne in einer Pfanne ohne Fett goldbraun anrösten. Rucola
waschen, putzen und trockenschütteln, Frühlingszwiebel waschen und in
feine Ringe schneiden. Olivenöl, Senf, Aceto Balsamico und Orangensaft
kräftig verrühren und mit Salz, Pfeffer und Zucker würzen.Abgekühlte Entenbrust in möglichst dünne Scheiben schneiden und auf
zwei Tellern verteilen. Rucola, Kapernäpfel und getrocknete Tomaten auf
der Entenbrust verteilen. Mit der Vinaigrette beträufeln und mit
Frühlingszwiebeln und Pinienkernen bestreuen.<br />
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<li><span style="background-color: yellow;"><b><span style="color: red;">Pappardelle con l' Anatra -ingredienti e dosi per 4 persone ( Toscana ) </span></b></span>pappardelle fresche gr 400 - 1/2 anatra piccola - pancetta gr 50 - Pomodori maturi o pelati gr 400 - 2 cipolla - 1 carota -1 gambo di sedano - -prezzemolo - semi di finocchio - 1 bicchiere di vino bianco -parmigiano grattato- olio d'oliva -sale e pepe_<span style="color: red;">prèparation _</span>Prepararete un battuto fine con tutti gli odori e la
pancetta; fatlo rosolare in 4 cucchiai d'olio e prima che cominci a
prendere colore aggiungete l'anatra pulita e fatta a pezzi grossi.Fate insaporire un po' e poi bagnate con il
vino bianco fino a farlo evaporare Unite i pomodori sbucciati e fatti a pezzi,
salate e pepate quanto basta; dopodichè fate
cuocere lentamente per circa un'ora , a fine cottura togliete i pezzi d'anatra
eliminando la pelle dissosandola; poi rimettere
la polpa tritata grossolanamente nel sugo
assieme a fegato e cuore tritati .Aromatizzate con semi di finocchio e dopo
poco il sugo e pronto Cuocete le pappardelle (in alternativa
maccheroni) al dente e veratele nel sugo con
parmigiano grattato _</li>
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<b> </b><span class="yield"></span><span class="ingredient"><b><span style="color: blue;">Seppie in zimino _</span></b>ingredienti e dosi per 6 persone _1 kg di seppioline, pulite -500 gr di polpa di pomodoro - 800 gr di bietole ben lavate e tritate grossolanamente -2 gambi di sedano ben lavati - 1 cipolla -1 ciuffo di prezzemolo , olio d'oliva , sale e pepe_<span style="color: red;">method_</span></span>Tritate il sedano assieme alla cipolla e
fateli appassire in una casseruola con 5 cucchiai di olio di oliva senza
mai smettere di mescolare. Aggiungete le seppie e quando si sono ben
rosolate da ogni parte, aggiungete la polpa di pomodoro, salate e
pepate.Fate cuocere a fuoco basso per circa 20 minuti, unite le
bietole, date una bella mescolata, aggiustate il sale e fate cuocere per
almeno mezz'ora aggiungendo, se necessario, un po' di acqua calda.<span class="summary"> Al momento di servire, cospargete di prezzemolo tritato.</span>
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<div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: red;"><br /></span></b></div><br /><b><span style="color: red;"></span></b><br /><br />Pàte brisèe vite faite _ingredienti e dosi : 300 gr de farine -<br />150 gr de beurre en dés et en pommade - 1/2 cuillère à café de sel -<br />3 cuillères à soupe de sucre (si pâte sucrée) - 8 cl d'eau ou de lait tiède -FATE COSI .<br /> <b><span style="color: red;"></span></b>Mélanger la farine et le sel dans un plat (et le sucre si sucre il y a),<br /> ensuite Ajouter le beurre puis l'incorporer à la farine en pétrissant rapidement et légèrement du bout des doigts .On doit obtenir une sorte de semoule grossière en 2 ou 3 minuti .<br /> Incorporer rapidement le lait ou l'eau.Il en faut très peu pour permettre à la pâte de se lier et de faire boule. Le lait ou l'eau ?C'est selon les goûts<br /> Pour étaler sans problème, étaler la pâte sur du papier cuisson et cuire tel quel .
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<b>FROSTED BROWNIES</b> <span style="color: red;">( Canada )</span>-Ingredienti: per circa 18 pezzi - 90 gr cioccolato fondente - 50 gr burro -1 cucchiaio caffè solubile sciolto in 1 cucchiaio di acqua calda - 180 gr canna di zucchero -1 uovo -90 gr farina -100 gr noci, grossolanamente tritate - 1/2 cucchiaio lievito in polvere per dolci -2 uova <span data-mce-style="font-size: 14px;" style="font-size: 14px;">-<span data-mce-style="color: #0000ff;" style="color: blue;"><span data-mce-style="font-family: Arial, Helvetica, sans-serif;" face=""arial" , "helvetica" , sans-serif">Glassa :</span></span></span> 120 gr burro a temperatura ambiente -300 g zucchero a velo -1/2 cucchiaino estratto di vaniglia - 1 cucchiaio panna liquido - 1 cucchiaio kirsch liquore<span data-mce-style="color: #0000ff;" style="color: blue;">-decorazione></span> 100 gr cioccolato fondente- 40 gr burro<span data-mce-style="color: #0000ff;" style="color: blue;">-METHOD></span>Sciogliete a bagnomaria il cioccolato ed il burro e mescolateli sino ad ottenere una crema. Incorporatevi il caffè, raffreddato, e mescolate energeticamente. Mettete da parte a raffreddare.In un'altra terrina sbattete l'uovo. Aggiungete lo zucchero e la vanillina mescolando finchè il composto diventerà cremoso. Incorporatevi la crema di cioccolato e mescolate vigorosamente. Unite la farina ed il lievito, precedentemente setacciati e mescolati. Infine aggiungete le noci ed amalgamate.Versate l'impasto in una teglia 20x20cm avendo cura di livellare la superficie. Infornate e cuocete a 180° per circa 20 minuti o finchè i bordi del dolce si scuriscono ma non si staccano dai lati della teglia. Al centro l'impasto sarà morbido. Una volta raffreddato però prenderà consistenza. Se cuocete troppo i quadrotti risulteranno duri e asciutti.Fate raffreddare il dolce nella teglia. Una volta raffreddato, staccate il dolce dalle pareti adoperando un coltello affilato ai lati della teglia. Sformatelo e ponetelo su una gratella.Preparate la glassa. Con uno sbattitore elettrico montate il burro finchè sarà cremoso e spumoso. Aggiungete lo zucchero e continuate a sbattere. Infine unite la panna liquida, la vaniglia ed il kirsch sino alla consistenza desiderata. Spalmate la glassa sul dolce.<span data-mce-style="color: #0000ff;" style="color: blue;">><span style="color: red;">></span> </span> la decorazione, sciogliete a bagnomaria il cioccolato con il burro e mescolate finchè sarà cremoso. Adoperando una siringa per dolci o una sac à poche decorate la superficie del dolce. Mettete in frigo per 15 minuti e poi tagliatelo a quadrotti.<br />
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<span style="font-size: 16px;">1) > Filet de boeuf en croùte - ingredienti e dosi - 1.500 kg de filet de boeuf paré<br />5 cl d'huile<br />60 gr de beurre<br />1 kg de pâte feuilletée<br />400 gr de duxelles de champignons<br />1 oeuf (dorure)<br />5 cl de porto<br />4 dl de fond brun lié<br />sel, poivre<br />> FATE COSI >>>Assaisonner
et faire rissoler le filet de boeuf dans l'huile et la moitié du beurre
bien chaud, sur toutes ses faces. Le retirer et le laisser refroidir.
Etaler la pâte feuilletée (3 à 4 mn d'épaisseur environ) en forme de
rectangle assez grand pour enrober complètement le filet. Etaler la
moitié de la duxelles sur le centre de la pâte feuilletée. Poser dessus
le filet et le couvrir avec le reste de la duxelles. Enrober ensuite le
filet complètement de pâte. Poser délicatement sur une plaque du four.
Dorer à l'oeuf battu. Décorer éventuellement avec des lanières de pâte
feuilletée. Cuire au four à 210°C (th.7), pendant 30 à 40 minutes
suivant la grosseur du filet. Laissez reposer une dizaine de minutes
après cuisson. Faire réduire quelques minutes le porto et le fond brun.
Incorporer 30 g de beurre hors du feu. Découper le filet en tranches un
peu épaisse et dresser sur un plat long. Servir la sauce en saucière, à
part.</span></div><div class="text-image-container" itemprop="articleBody"><span style="font-size: 16px;"> </span></div><div class="text-image-container" itemprop="articleBody"><span style="font-size: 16px;"> ____<br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: 16px;"> </span><br />
Spaghetti aglio , olio e peperoncino_ingredienti e dosi ;<span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Aglio 2 spicchi - Spaghetti: 350/400 gr - Peperoncini piccanti: 2/3 - Olio Extravergine di oliva: 100 ml - Sale q.b .METHOD-</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #777777; font-family: "Open Sans", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettete a cuocere gli spaghetti in abbondante acqua salata e nel frattempo fate scaldare l'olio in una padella. Quando sarà caldo aggiungete l'aglio schiacciato, il peperoncino privato dei semi interni e tritato, poi mescolate il tutto per qualche minuto a fuoco dolce, finché l'aglio non si sarà imbiondito e infine spegnete il fuoco. Scolate per bene gli spaghetti quando saranno al dente e saltateli per 30 secondi nella padella con l'olio e il peperoncino e mescolate bene per rendere il tutto omogeneo.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #777777; font-family: "Open Sans", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Open Sans", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Servite i vostri spaghetti aglio, olio e peperoncino ben caldi.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJU9TZiCdBC8ZcI5A3UyFSOwUY7z5YxUmrNB07zZt_PazKPA-Kz0MWDuwSlbf-HOZz8TK60RQZtH6DFmmgYUUbCUg0pCpAZBhNbq1wT2pRGJ4ipMcPVGvoW5CiVF5lV4gtKrW6MohTYc8semXAl1k_hjGIYOwlyxDWRsDhlW4mViYIM6aXStcRdPykg/s1521/IMG_E4665%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1521" data-original-width="1070" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJU9TZiCdBC8ZcI5A3UyFSOwUY7z5YxUmrNB07zZt_PazKPA-Kz0MWDuwSlbf-HOZz8TK60RQZtH6DFmmgYUUbCUg0pCpAZBhNbq1wT2pRGJ4ipMcPVGvoW5CiVF5lV4gtKrW6MohTYc8semXAl1k_hjGIYOwlyxDWRsDhlW4mViYIM6aXStcRdPykg/s320/IMG_E4665%5B1%5D.JPG" width="225" /></a></div><br /><span> </span></span><br /><br /><br />************<br />
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<b>New Jersey Italian Hot Dog</b> <span style="color: maroon;">></span> cook time: 32-35 minutes<span style="color: maroon;">:- ingredienti per 4 /6 persone -:</span>1/4 cup olive oil -Salt -2 pounds potatoes, peeled and cut into 1/2 inch chunks - 2 medium green peppers, sliced into strips - 1 large yellow or white onion, sliced into strips -1 teaspoon Italian seasoning, or a mixture of oregano, basil and rosemary -8 beef hot dogs, preferably with natural casings -4 sandwich buns -Mustard <span style="color: maroon;"> (fate cosi )</span> Heat the olive oil in a large frying pan or skillet or griddle until it shimmers. Put the potatoes in the pan in one layer and fry on medium-high heat for 2-3 minutes without touching them. Use a metal spatula to scrape the potatoes off the bottom of the skillet, flipping them. Sprinkle salt over the potatoes, and cook for another 2/3 minutes without touching them. Remove the potatoes, which should be partially browned, to a bowl and set aside. Turn the heat to high and add the peppers and onions. Arrange evenly in the pan and cook for 2-3 minutes without touching them. Sprinkle salt over them, then flip and cook for another 2-3 minutes untouched. There should be some browned and even blackened bits here and there. Add the Italian seasoning and the potatoes to the pan, stir to combine and cook over medium-high heat until they are soft and nicely browned, about 8-10 minutes.<br />
Heat a grill or a frying pan to cook your hot dogs; don't boil your dogs for this recipe. Grill or fry until they are done to your liking and set aside.Liberally smear mustard on both sides of the sandwich roll. Add two hot dogs per roll and top with as much of the potatoes, peppers and onions as will fit. Serve at once. <br />
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<span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif"><span style="color: maroon;">Meatloaf > ingredienti e dosi per 6 persone></span></span></span>Classic meatloaf is made with a mixture of 50% ground chuck (beef), 25% ground pork and 25% ground veal, but it's not necessary to use that precise combination. Adding some pork to your beef will add flavor but also more fat. You could substitute half ground chicken or turkey instead for a leaner meatloaf.Canola or olive oil for cooking -1 onion, peeled and finely chopped or grated -2 cloves garlic, crushed (optional)-1 1/2 - 2 lb. (750g – 1 kg) lean ground beef, or a combination of beef and pork -1 cup (250 mL) bread crumbs or 1/2 cup (125 mL) crushed saltine crackers or quick oats 1/2 cup (125 mL) milk or plain yogurt -1/2 cup (125 mL) tomato sauce, or half tomato sauce and half ketchup - 1 large egg -2 tsp. (10 mL) Worcestershire sauce 1/2 tsp. (2.5 mL) salt -1/2 tsp. (2.5 mL) pepper <span style="color: maroon;">></span> Glaze (optional) 1/2 cup (125 mL) ketchup, tomato sauce, or chili sauce - 2 Tbsp. (30 mL) packed brown sugar 2 Tbsp. (30 mL) cider or white vinegar.1 Tbsp. (15 mL) mustard (optional) -Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.<span style="color: maroon;"><span style="color: red;">fate cosi</span>></span>Heat a drizzle of oil in a medium skillet set over medium heat and sauté the onion for about 5 minutes, until it's translucent. Add the garlic and cook for another minute, then set aside to cool slightly. In a large bowl, combine the meat, sautéed onion and garlic, bread crumbs, milk, tomato sauce, egg, Worcestershire sauce, salt, and pepper. Mix everything together with your hands until it's well-blended. Shape the meat mixture into a loaf shape that's roughly 9-x 5 inches on the baking sheet or press it into a 9-x 5 inch loaf pan. Or you could make individual meat loaves by portioning it among muffin tins. To make the glaze, stir together all the ingredients in a small bowl. Brush the loaf with half the glaze and bake for 30 minutes. Brush with the remaining glaze and bake for another 30-45 minutes. Let the meatloaf rest for about 15 minutes before you cut it.<br />
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Peperoni ripieni _ingredienti e dosi-4 peperoni rossi, verdi e gialli>>per il ripieno:<span class="text_exposed_show">pangrattato 400 gr -</span><span class="text_exposed_show"> uva sultanina due cucchiaini oppure un cucchiaino colmo di pinoli e passolini ( uva appassita ) -</span><span class="text_exposed_show"></span><span class="text_exposed_show"> parmigiano reggiano un cucchiaio</span><span class="text_exposed_show">-olio extravergine d’oliva quattro cucchiai</span><span class="text_exposed_show"></span><span class="text_exposed_show">-sale un cucchiaino colmo -</span><span class="text_exposed_show"> pezzetti di formaggio a piacere150 gr ( io ho messo primo sale )-5/7 olive verde snocciolate ( a piacere)-METHOD:</span><span class="text_exposed_show"></span><span class="text_exposed_show">lavare, asciugare bene e svuotare i peperoni dei semi e dei fili interni.</span><br /><span class="text_exposed_show"></span><span class="text_exposed_show">Riempirli col ripieno ben maneggiato. Mettere sopra un filo d’olio ed infornare a 200° per circa 30 /40 minuti.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAsnlCcDSby2G7Zuw1mClHAD3dmysihMgITEYpW5cm--F3zr9G9LxJ8SNKh-wL6xNhcVVCCx0_97-9esiJ-oL7-vJd43SGgw-6deF3xlLorH5Itm7ougtzdCviTEQvrW-yjZZKcEdFSLvLfQXAenDx__vWwHvK4ZRoPa--WHjXMgete4G9QSWhS0LZQ/s1356/IMG_E4668%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1356" data-original-width="1130" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAsnlCcDSby2G7Zuw1mClHAD3dmysihMgITEYpW5cm--F3zr9G9LxJ8SNKh-wL6xNhcVVCCx0_97-9esiJ-oL7-vJd43SGgw-6deF3xlLorH5Itm7ougtzdCviTEQvrW-yjZZKcEdFSLvLfQXAenDx__vWwHvK4ZRoPa--WHjXMgete4G9QSWhS0LZQ/s320/IMG_E4668%5B1%5D.JPG" width="267" /></a></div><br />. </span>
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adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com3Milano MI, Italia45.4642035 9.18998220.862927422716773 -25.966268 70.065479577283241 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-46877441441179688332022-02-27T10:50:00.055+01:002024-01-16T11:01:14.059+01:00# Grandma's cake # Maritozzo Hai xian suan la tang # Migliaccio # Artichauts alla giudia # Cotechino in galera # Stollen # Morue salèe frite en pàte à frire # Tortino di alici # Lapin alla cacciatora # Melanzane abbottonate # Pasta frolla # Minnie di Sant'Agata # Spaghetti aux de mer Adriano # Stracotto al barolo # Pasta al forno a modo mio # Alici in tortiera # Sarde a beccafico # Asparagi alla milanese # Pasta al forno con polpette # Lasagne al ragù bianco # Gamberi al curry # Ribollita # Porc au caramel # Saltimbocca alla Romana # Zuppa di patate e cozze # Polipi Murati # Polpettone al forno # Panettone Milanese # Tourment d'Amour # Risotto ai funghi # Insalata Russa # Sarde a beccafico # Costolette d'agnello in agrodolce # Pasta e broccoli # Filetto alla Rossini # cassoulet # Qatayef # Torta di ricotta # Soupe de pain d'ail et ravioli # Bagar's purse # Morue' l'Americaine # Pollo alla Messicana # New Year's cake # Gandinga # Kapama lamb # Hong shao rou Soupe de crevettes à la crème fraiche # Trofie funghi e bacon # Bakaliaros plaki # Friggione alla Romagnola # Aji de carne # sauce Burracha # Spaghetti alla busara # Boeuf Bourguignon # Sabores de la Huerta # Vatapà # cake à la pàte et à fleur d'0range # Cazuela Boliviana # Sunday Chicken # Risotto con gamberi e zucchine # Feuilletes à la viande et fromage # Gnocchi # Soupe au moules , pomme de terre # Seco de Cerdo # Torta Pascqualina # Maiale ubriaco # Pozole # Bavarois à la pèsche # Pollo al latte e zafferano # cake ai frutti di bosco # Rougets à la Livournaise # Le filet de bar à la Viaregina # Farinata di cavolo nero # Lasagne al vin rouge <div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">Maritozzo # ingredienti e dosi : Farina Manitoba 250 gr - Latte 120 ml - Burro 35 gr -Zucchero 40 gr - Lievito di birra in polvere 3 gr - Scorza grattugiata di mezza arancia - Scorza grattugiata di limone ( un pochino) - Uova 1 -Panna fresca 500 ml -Zucchero a velo 2 cucchiai .>> Da spennellare :1tuorlo -1 cucchiaio di latte .METHOD-La preparazione del dolce non è complessa, basterà seguire i miei accorgimenti e avere un po’ di manualità con l’impasto che deve essere un po’ appiccicoso perché consentirà una maggiore sofficità. Per quanto riguarda la lievitazione potete farlo riposare una notte in frigo oppure 3/4 ore nel forno chiuso fino al raddoppio, io ho optato per la notte. Ma ora iniziamo ad impastare! Setacciare la farina e versarne la metà in una ciotola capiente, versare un po’ di latte a temperatura ambiente, mescolate e versate il lievito, aggiungete altro latte e mescolate.Continuate a versare poco alla volta la farina e il latte restante, aggiungete infine lo zucchero e l’uovo.Amalgamate il burro a temperatura ambiente e versate anche la scorza grattugiata del limone e dell’arancia. Se usate una planetaria fatela lavorare per dieci minuti fino ad ottenere un impasto ben incordato, liscio, compatto e leggermente appiccicoso.Fate un panetto e conservatelo o nel forno a lievitare per 3/4 ore fino al raddoppio oppure in frigo nel recipiente ben sigillato con pellicola da cucina per tutta la notte.Una volta lievitato, creare panetti leggermente allungati di 80 gr, postateli sulla teglia rivestita di carta da forno e spennellateli con tuorlo mescolate al latte. Dovranno riposare un’ora abbondante.Prima di infornarli spennellateli nuovamente con il tuorlo e il latte e infornate a 180 gradi per 15/20 minuti.Una volta cotti, fateli sfreddare se desiderate potett anche spennellare dello sciroppo di zucchero sulla superficie. Infine tagliateli leggermente al centro e farciteli con la panna montata. Spolverizzateli con zucchero a velo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmAw4O72arJsMuAWYSKfAXpMhA4O7d_aN0E4h749H7WP2r0aY1JYVXsOYAbLRcqN-wsG-FR3PCww4rKarARcxkefXEPk07k5DtUtEqLv3CwxwEWGjT7RIwi29SbPjj8iwRvKAY2w2nQIHkOI7GPWsuVq0YkhsL5-HikOISrR__GWyFDom3XGnRUzLBGCID/s1562/RCLV7170%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1053" data-original-width="1562" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmAw4O72arJsMuAWYSKfAXpMhA4O7d_aN0E4h749H7WP2r0aY1JYVXsOYAbLRcqN-wsG-FR3PCww4rKarARcxkefXEPk07k5DtUtEqLv3CwxwEWGjT7RIwi29SbPjj8iwRvKAY2w2nQIHkOI7GPWsuVq0YkhsL5-HikOISrR__GWyFDom3XGnRUzLBGCID/s320/RCLV7170%5B1%5D.JPG" width="320" /></a></div><br />.</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><div><br /></div><div><br style="color: black; font-family: Merriweather, Georgia, serif; text-align: start;" /></div></div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"> #####</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">Grandma's Cake ( torta della Nonna ) # ingredients for a 24/26 cm mold - For the shortcrust pastry :</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">450 gr of flour 0 or 00</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">150 gr of sugar</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">2 eggs</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">200 gr butter or 180 gr seed oil</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">zest of half an organic lemon, grated</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">A dash of baking powder, optional</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">For the custard :700 gr whole milk (fresh, whole milk is best)</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">3 eggs</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">1 yolk</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">200 gr sugar</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">35 gr of cornstarch</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">30 gr 00 flour</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">Rind of half an organic lemon, peeled</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">For garnish</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">a handful of pine nuts (about 25 gr )</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">powdered sugar to taste.</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">FATE COSI (Method) .For the shortcrust pastry ;</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">Arrange the flour with sifted liebvite in the shape of a fountain--on a work surface or in a large bowl--and in the center the sugar and butter in chunks (or oil). Mix in the center with your fingertips, then add the eggs and lemon zest and stir briefly. At this point begin to gradually incorporate the frina that is on the edges, slowly mixing all the ingredients together.</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">Knead well until you have a nice smooth dough (a few minutes will suffice). Afterwards wrap it in plastic wrap and let it rest in the refrigerator at least 30 minutes. >>For the custard ;In a small saucepan, heat the milk (it should not boil!) with the lemon peel peeled with a potato peeler.In another small saucepan, beat the eggs with the sugar with a hand whisk, Then add the cornstarch and mix well until no lumps. At this point pour in the milk and mix well to blend everything together. Put on medium-low heat and as soon as you see it start to simmer remove the lemon peels. Let it cook for another minute or two until the cream thickens and then immediately remove from the heat. Immediately pour the cream into a glass or ceramic bowl that is cold from the refrigerator and stir vigorously with a hand whisk to bring the temperature down quickly. When warm, you can also refrigerate it.>>>Composition .Flatten the shortcrust pastry to a thickness of 4 mm with a rolling pin on a lightly floured surface. Divide it into two parts, one of which is slightly larger, and use this part as the base of the cake. It doesn't matter if the edges are not precise, it will be covered later anyway .</div><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">***** consil du chefAdrianoMennillo # put two strips of baking paper arranged in the shape of a cross on the base of the pan, this way it will be very easy to remove it from the mold once it is baked.Then pour the custard on top of the pastry disk. Then cover with the other piece of pastry and sprinkle the surface with pine nuts.Bake-in a preheated oven-at 180°C in the lower part of the oven, for 15 minutes. Afterwards, lower the tempertaura to 160°C and move the cake to the middle shelf, continuing to bake for another 45 minutes. If you see that it darkens too much on the surface, cover it with aluminum foil.After baking, take it out of the oven and let it cool completely (!) before dusting it with powdered sugar and cutting it.The cake will keep at room temperature for 3 to 4 days, after that it is better to put it in the refrigerator for another day at most (although in the refrigerator the shortcrust pastry loses its fragrance).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuNo6tqEaz1KJTT92DLqkQpBTfn3AzuncrQdSiK2b9WZ7_lqRk2QvohtH_1p8B8mww7g-f90VtQdRospjsCqXXg7KwDeQQwtImdxwNF5yAsifbrcm09ewZ8sfcQOUXOf7jwv2krMODJbV8dLhhEEN_J0KbwT6evmysKWRrYTVWX13p0vX_bi4ciQ9v8dT/s1244/LWSN5371%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1244" data-original-width="1006" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuNo6tqEaz1KJTT92DLqkQpBTfn3AzuncrQdSiK2b9WZ7_lqRk2QvohtH_1p8B8mww7g-f90VtQdRospjsCqXXg7KwDeQQwtImdxwNF5yAsifbrcm09ewZ8sfcQOUXOf7jwv2krMODJbV8dLhhEEN_J0KbwT6evmysKWRrYTVWX13p0vX_bi4ciQ9v8dT/s320/LWSN5371%5B1%5D.JPG" width="259" /></a></div><br /><br /></div></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: helvetica; font-size: 9pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWQp3hoHJ3TUSQs4iMNBPuLpvB49TAIBF-lGAFcKD0l9iKYzADpB5QGctiW4-y7AUDncE2wXSogLwtTrJU0OKc805UHCvCiAoijx7dKiiETovyiiudnZADNGKBnbKk0YWPYblfxI96sQFqyX2yRMMO-lQLEp7hstUy-ISZ6hHgP4a-uIaFumXhDoPWdW6/s3264/IMG_1288.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWQp3hoHJ3TUSQs4iMNBPuLpvB49TAIBF-lGAFcKD0l9iKYzADpB5QGctiW4-y7AUDncE2wXSogLwtTrJU0OKc805UHCvCiAoijx7dKiiETovyiiudnZADNGKBnbKk0YWPYblfxI96sQFqyX2yRMMO-lQLEp7hstUy-ISZ6hHgP4a-uIaFumXhDoPWdW6/s320/IMG_1288.JPG" width="320" /></a></span></div><span style="color: #666666; font-family: helvetica; font-size: 9pt;"><br /></span><p></p><p style="margin-bottom: 0cm;"><span style="background-color: #e7eacb; color: #666666; font-family: helvetica;"><span style="font-size: 12px;">Hai xian suan la tang # ingredienti e dosi _</span></span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">½</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Cucumber - </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">700 ml</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">chicken stock - </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">small</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">size</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">shrimp</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">peeled</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">50</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">gr - </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">2 tablespoons of</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">peas - </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">2 pieces of</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">dried</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Shiitake mushrooms</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">, soaked</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">hot</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">water</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">,</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">thinly sliced - - </span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">1</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">medium</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">tomato</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">fruit</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">, cut into</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">small</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">dice - </span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">2 teaspoons</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">cornstarch,</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">dissolved in a little</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">water -</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">1</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">chicken</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">egg</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">, beaten - </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">1 tablespoon</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> - > soup China </span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">2 teaspoons</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">ground pepper -</span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">1 teaspoon</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">sesame</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">oil -</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">2 tablespoons</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">black</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">rice</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">vinegar -</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">Salt to taste .How to make</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Sprinkle</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">the cucumber</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">with</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">hot</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">water</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">until soft,</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">cut into</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">½</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">pieces.</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> METHOD-</span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Clean</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">it</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">, cut into</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">small</span><span face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">dice .</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Heat the</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">broth</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">, put</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">cucumber</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">,</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">shrimp</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">, peas,</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">mushrooms</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">tofu, and</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">tomatoes</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">.</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Cook until</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">boiling</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">.</span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Add</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">salt</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">,</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">pepper</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">,</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">and sesame oil</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">.</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Thicken</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">with a solution</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">maizena. Add</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">eggs</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">, stirring</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="color: #555555; font-size: 9pt;"><span style="background-color: #e7eacb;">until blended</span><span style="background-color: white;"> .</span></span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Add</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">vinegar</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">and stir well</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">.</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">Cook until</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">all</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">ingredients</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">cooked.</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="background-color: #e7eacb; color: #555555; font-size: 9pt;">lift .</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="color: #555555; font-size: 9pt;">Put</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="color: #555555; font-size: 9pt;">the soup</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="color: #555555; font-size: 9pt;">into</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="color: #555555; font-size: 9pt;">serving bowls</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;">,</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="color: #555555; font-size: 9pt;">sprinkle</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="color: #555555; font-size: 9pt;">with</span><span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #555555; font-size: 9pt;"> </span><span class="hps" face="Arial, Helvetica, sans-serif" style="color: #555555; font-size: 9pt;">chopped<span style="background-color: white;"> ..</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7kRKO8BQM0OpJ3_3XUpaYVcKFhaHj7hs7emZwTyXE0bX7Wp2TXdvfo00kVGZmeXRayvfDrNtbQSWQV_jCS72jbOuTbru73hKlj1DYuJ5Ugv3abHy11W30xEHp2XMwB1ir4fxkPgUwJdYxuaDYvazdpv5qdZAdJxfFq-3cAhrcYV4qM5VUagrgTPbkoQm/s1466/IMG_E2482%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1246" data-original-width="1466" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7kRKO8BQM0OpJ3_3XUpaYVcKFhaHj7hs7emZwTyXE0bX7Wp2TXdvfo00kVGZmeXRayvfDrNtbQSWQV_jCS72jbOuTbru73hKlj1DYuJ5Ugv3abHy11W30xEHp2XMwB1ir4fxkPgUwJdYxuaDYvazdpv5qdZAdJxfFq-3cAhrcYV4qM5VUagrgTPbkoQm/s320/IMG_E2482%5B1%5D.JPG" width="320" /></a></div>Note > oppure usa questi ingredienti : brodo di pollo , poco sale, poco zucchero , zenzero grattugiato, 50 gr di piselli , 1 pomodoro, 250 gr di tofu , funghi secchi , funghi chiodini , 2 cucchiai di salsa di soia , poco aceto , 1 cucchiaino di olio di sesamo, pepe nero in grani , a piacere 2 uova , poca farina di mais, erba cipollina , pepe bianco macinato , olio piccate e aceto nero per servire .<br /><span class="hps" face="Arial, Helvetica, sans-serif" style="color: #555555; font-size: 9pt;"><br /><br /></span><p></p><p style="background-color: #e7eacb; margin-bottom: 0cm;"><span style="color: #666666; font-family: helvetica; font-size: 9pt;">+++++++</span></p><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-align: justify; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><span style="background-color: #e7eacb; text-align: start;">Migliaccio ( Napoli ) ingredienti e dosi per 2 torte di 22 cm _ingredienti e dosi :</span><span style="background-color: #e7eacb; color: #666666; text-align: start;"><span style="font-family: helvetica;"><span style="font-size: 9pt;"><b>Ingredienti per due ruoti da 22 cm -</b></span></span></span><span style="background-color: #e7eacb; color: #666666; text-align: start;"><span style="font-family: helvetica;"><span style="font-size: 9pt;">180 gr semola -750 gr latte intero -1 cucchiaino di sale</span></span></span><span style="background-color: #e7eacb; color: #666666; font-family: helvetica; font-size: 9pt; text-align: start;">La buccia di un limone e di un'arancia prelevate col pelapatate -</span><span style="background-color: #e7eacb; color: #666666; font-family: helvetica; font-size: 9pt; text-align: start;">Una stecca di cannella -500 gr di ricotta di pecora - 340 gr di zucchero -</span><span style="background-color: #e7eacb; color: #666666; font-family: helvetica; font-size: 9pt; text-align: start;">20 gr di sciroppo di conservazione dei canditi (in alternativa altri 10 gr di zucchero) -</span><span style="color: #666666; text-align: start;"><span style="font-family: helvetica;"><span style="font-size: 9pt;">60 gr di burro -5 uova -100 gr di canditi - 1 goccia di neroli -Cannella e bucce di agrumi grattuggiate a piacere - METHOD-Mettere il sale, le bucce di limone e arancia e la stecca di cannella insieme al latte in una pentola capiente. Portare il latte a bollore, eliminare gli aromi e aggiungere la semola a pioggia.Cuocere la semola nel latte per qualche minuto mescolando continuamente. Quindi far raffreddare leggermente.Aggiungere ricotta, burro e zucchero al composto di semola e frullare tutto col minipimer. Questo passaggio non è tradizionale, ma io preferisco una consistenza liscia dell'impasto.Aggiungere le uova, i canditi e gli aromi e mescolare fino a ottenere un'impasto omogeneo dalla consistenza cremosa. Distribuire l'impasto nelle teglie imburrate .</span></span></span><span style="color: #666666; font-family: helvetica; font-size: 9pt; text-align: start;">Infornare nel forno statico preriscaldato a 180°C per circa 40 minuti o fino a quando finché il migliaccio non è dorato. Durante la cottura il migliaccio si gonfierà per poi abbassarsi, è normale.</span><span style="color: #666666; font-family: helvetica; font-size: 9pt; text-align: start;">Mangiarlo freddo accompagnato da crema, cioccolato o canditi.</span></div><p style="background-color: #e7eacb; margin-bottom: 0cm;"></p><p style="background-color: #e7eacb; margin-bottom: 0cm;"><span style="color: #666666; font-family: helvetica; font-size: 9pt;"></span></p><div class="separator" style="background-color: #e7eacb; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9h8RyOlNmP8z-2HZRkXwZ1sHiBPYVMSAZ5nidehUmuYRlkFOA4U2o2mgmcvTKUfrX45gQ8Hbw1FnyzVp_bbWd7h7875jxpI2aE-SvpVrtkh97jj-PzWrZti8PNCHsgbGUTsY9orUsCmbBxtaj19g-QljFfwlHBAFWfXxy0atzFOuE942an1ro8Z-CTg/s1766/IMG_E0333%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1766" data-original-width="1305" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9h8RyOlNmP8z-2HZRkXwZ1sHiBPYVMSAZ5nidehUmuYRlkFOA4U2o2mgmcvTKUfrX45gQ8Hbw1FnyzVp_bbWd7h7875jxpI2aE-SvpVrtkh97jj-PzWrZti8PNCHsgbGUTsY9orUsCmbBxtaj19g-QljFfwlHBAFWfXxy0atzFOuE942an1ro8Z-CTg/s320/IMG_E0333%5B1%5D.JPG" width="236" /></a></div><div><br /></div><p style="background-color: #e7eacb; margin-bottom: 0cm;"><span style="color: #666666; font-family: helvetica; font-size: 9pt;"><br /></span></p><p style="background-color: #e7eacb; margin-bottom: 0cm;"><span style="color: #666666; font-family: helvetica; font-size: 9pt;"><br /></span></p><p style="background-color: #e7eacb; margin-bottom: 0cm;"><span style="color: #666666; font-family: helvetica; font-size: 9pt;">+++++++</span></p><p style="background-color: #e7eacb; margin-bottom: 0cm;"><span style="color: #666666; font-family: helvetica; font-size: 9pt;"><br /></span></p><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Artichauts "alla giudia" _ Ingrédients pour 4 personnes - 8 artichauts
"mammole", (mais aussi toutes les autres variétés) -1 litre d'huile pour
la friture - (½ huile d'arachide et ½ huile d'olive extra-vierge) - Sel
et poivre .MÉTHODE - Nettoyer les artichauts, en enlevant quelques
tours des feuilles extérieures et les pointes, en coupant un peu moins
d'un tiers. Vous en aurez besoin pendant la cuisson pour tenir
l'artichaut à l'envers, plongé dans l'huile, à l'aide d'une pince.Pour
obtenir une belle fleur frite, il faut écarter les feuilles avec les
mains, retourner l'artichaut et le battre sur le plan de travail, pour
l'ouvrir au maximum.Ils doivent être cuits deux fois dans l'huile
car lors du premier passage dans l'huile, ils sont en fait cuits et
ramollis tandis que lors du second passage dans l'huile chaude, ils sont
grillés et deviennent croustillants. Les cuire une seule fois pourrait
donner un résultat décevant, l'artichaut se gorgeant d'huile et manquant
de son croquant caractéristique.>>Pour la première friture,
portez l'huile à 140-150° dans une casserole à bords hauts, bien remplie
juste assez pour les couvrir à moitié. Plongez un artichaut à la fois,
en le tenant avec des pinces par le morceau de tige restant (voir étape
3), et faites-le frire pendant quelques minutes. Laissez-le aller (il va
tourner et cuire sur le côté inférieur) et trempez un deuxième
artichaut. Laissez passer celui-ci aussi et égouttez le premier, côté
peau, sur du papier absorbant. Ne faites pas cuire plus de 23 artichauts
à la fois.Entre la première et la deuxième friture, salez les
artichauts à l'intérieur et à l'extérieur. Attention, à cause du sel,
lorsque vous les replongez dans l'huile, cela éclabousse beaucoup, mais
donne le croquant nécessaire.Pour la deuxième friture, chauffer
l'huile à 180° et procéder de la même manière, en calculant 2 à 3
minutes au total par artichaut. Ils sont également délicieux laissés à
refroidir et dégustés à température ambiante.<img class="mceItemNoResize" data-mce-src="https://static.skyrock.net/img/transparent.png" height="0px" id="skyplaceholder_0" mce_advimageresize_id="f_text_mce_3" src="https://static.skyrock.net/img/transparent.png" width="0px" />.<br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/5FO2KD7CDFI" width="320" youtube-src-id="5FO2KD7CDFI"></iframe></div><br />+++++++++++++++</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Cotechino in Galera_400 gr lentils -1 cotechino-400 gr rump of veal-150 gr prosciutto-1/2 glass white wine-1 onion-1 carrot-1 celery stalk.METHOD-Cook the lentils by putting, in a pot, half an onion, the carrot and the celery stalk cut into small pieces. Add some evo oil and sauté. Add the lentils, let them season for a few seconds before covering them with water. Cook, seasoning with salt, for about 20 minutes, adding a little water as needed and, optionally, a teaspoon of tomato paste or half a cup of passata. Beat the slices of veal rump, place the slices of prosciutto and cotechino on top and roll it all up to form a roll.Seal the meat tightly with kitchen twine. If desired, you can add slices of fontina cheese along with the ham. Lightly salt the meat and seal it on all sides in a pan with some evo oil. Toss the meat with the wine, letting it evaporate. </div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-align: justify; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;">Add the half onion kept aside and sliced. Cook, covering with a lid, for about 15 to 20 minutes, taking care to turn the meat occasionally. Once cooked, remove the twine and cut the roll into slices about 1 1/2 inches thick. Arrange the meat slices on the serving platter accompanying them with the lentils.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44WqoVp1tXh6JVfeAbZEkMdw_Suh30-I7vMX1TlRpnrGqJG0lf3Q8wSDrNgoHanGv6NmIOC7RJI9BT-S472amgrIY4FjjyNOc-RLusEg1eo8wKMDYYGhcPSSYVlPxSfbKK4OEHidEj1jxgK-8nftg-oy-rnIn6sJmTuwz0DLa0a8at69UpwQlHL9IyQ/s1800/IMG_0003%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44WqoVp1tXh6JVfeAbZEkMdw_Suh30-I7vMX1TlRpnrGqJG0lf3Q8wSDrNgoHanGv6NmIOC7RJI9BT-S472amgrIY4FjjyNOc-RLusEg1eo8wKMDYYGhcPSSYVlPxSfbKK4OEHidEj1jxgK-8nftg-oy-rnIn6sJmTuwz0DLa0a8at69UpwQlHL9IyQ/s320/IMG_0003%5B1%5D.JPG" width="320" /></a></div><br /><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-align: justify; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-align: justify; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-align: justify; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-align: justify; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-align: justify; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; widows: 2;"><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; padding: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px;"><span face="roboto, serif, sans-serif" style="color: #333333;">Stollen ( Germany ) -Ingredients for 2 Stollen of about 500 gr each: 500 gr flour w350 - 200 ml milk -150 ml for the poolish - 50 ml to add to the dough - 7 g brewer's yeast - 2 tbsp raw -cane sugar -2 eggs -50 g room-temperature butter - little salt -150 g raisins - 50 g candied orange peel -1 lemon -3 cardamom capsules - 1/2 vanilla bean - half teaspoon black pepper - 50 ml rum . For the finish:1 egg yolk -2 tablespoons milk - powdered sugar -First we need to prepare the marinating of the raisins and flavorings, which should rest about 24 hours at room temperature.Combine the raisins in a bowl, add the diced orange peel, grated lemon peel, seeds of the vanilla bean, cardamom capsules, pepper and rum. Mix well with a spoon, cover with plastic wrap and leave at room temperature for 1 day, stirring occasionally to let all the flavors blend together.Prepare the poolish, which is a very hydrated yeast that allows the finished product to keep longer due to the increased acidity. In a large bowl put 125 g of flour (taken from the total 500).Dissolve the brewer's yeast in 150 ml of room-temperature milk and pour the liquid into the flour.Mix everything by hand with a whisk to avoid lumps. Cover with a damp tea towel and leave at room temperature until the yeast has tripled in size (about 1 1/2 hours).Uncover the yeast and add the remaining flour, raw sugar, remaining 50 ml milk.Work in the planetary mixer with the dough hook. Add the eggs one at a time and the pinch of salt.Work slowly at a lower speed for a few minutes, until the ingredients are well blended. Increase the speed to an intermediate stage and work for about a couple of minutes, then return to the lowest speed.Add the butter in flakes, a little at a time, and when it is completely absorbed by the dough, add the raisins and all the flavorings as well. Remember, however, to remove the cardamom pods from the marinade!!!!Knead a few more minutes and then transfer the dough to a lightly floured work surface.Knead it with your hands to incorporate the fruit well.Transfer it to a bowl, cover with the usual damp tea towel and let it riseIn the morning, remove the dough from the refrigerator and let it stand at room temperature again for about an hour. Transfer the dough to a floured work surface, divide it into two equal parts (weigh them to be safe)Spread both parts with your fingers, forming two rectangles.Roll the rectangles on themselves, forming two loaves of equal size and length. Transfer the loaves, each to a baking sheet lined with paper and let rise at room temperature until doubled.Turn on the oven to 190°.Beat the egg yolk with milk and brush the Stollen.Bake the loaves in a hot oven for about 30 to 40 minutes. Halfway through baking, after 15 to 20 minutes, switch the pans for more even baking.Take the Stollen out of the oven and let them cool over a wire rack.</span><span face="roboto, serif, sans-serif" style="color: #333333;">Once cold store them in a sea</span></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">++++++</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Stollen ( Germania )<span style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: center;">Ingredienti per 2 Stollen da 500 gr circa ciscuno: </span><span style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: center;">500 </span><span style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: center;">ievito di birra - 2 cucchiai di zucchero grezzo di -canna -2 uova -50 gr di burro a temperatura ambiente - poco di sale -150 gr di uva passa - 50 gr di scorza d'arancia candita -1 limone -3 capsule di cardamomo - 1/2 bacca di vaniglia - mezzo cucchiaino di pepe nero - 50 ml di rum .Per la finitura:1 tuorlo -2 cucchiai di latte - zucchero a velo -</span><span style="color: #555555; font-family: Roboto; font-size: 14.3px;">Per prima cosa dobbiamo preparare la marinatura dell'uvetta e degli aroma, che deve riposare circa 24 ore a temperatura ambiente.</span><span style="color: #555555; font-family: Roboto; font-size: 14.3px;">Riunite in una ciotola l'uvetta passa, aggiungete le scorze di arancia tagliate a cubetti, la scorza di limone grattugiata, i semi della bacca di vaniglia, le capsule di cardamomo, il pepe e il rum.</span><span style="color: #555555; font-family: Roboto; font-size: 14.3px;">Mescolate bene con un cucchiaio, coprite con pellicola trasparente e lasciate a temperatura ambiente per 1 giorno, mescolando di tanto in tanto per far si che tutti i sapori si amalgamino tra loro.</span><span style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: left;">Preparate il poolish, ovvero un lievitino molto idratato che permette al prodotto finito di mantenersi più a lungo nel tempo grazie alla maggiore acidità.</span><span style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: left;">In una ciotola capiente mettete 125 gr di farina (presi dai 500 totali).</span><span style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: left;">Sciogliete il lievito di birra in 150 ml di latte a temperatura ambiente e versate il liquido nella farina.</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: left;">Amalgamate tutto a mano con una frusta per non formare grumi. Coprite con un canovaccio umido e lasciate a temperatura ambiente fino a che il lievito non sarà triplicato (circa 1 ora e mezza).Scoprite il lievito e aggiungete la farina rimasta, lo zucchero grezzo, 50 ml di latte rimasti.Lavorate nella planetaria con il gancio. Aggiungete le uova una alla volta e il pizzico di sale.Fate lavorare lentamente a velocità più bassa per qualche minuto, fino a quando gli ingredienti non si saranno amalgamati bene. Aumentate la velocità ad uno stadio intermedio e fate lavorare per circa un paio di minuti, per poi tornare alla velocità più bassa.Aggiungete il burro a fiocchetti, poco per volta e quando sarà completamente assorbito dall'impasto aggiungete anche l'uvetta e tutti gli aromi. <i>Ricordatevi però di togliere dalla marinatura le capsule di cardamomo!!!!</i>Fate lavorare ancora qualche minuto e poi trasferite l'impasto su un piano di lavoro leggermente infarinato.Lavoratelo con le mani per incorporare bene la frutta.Trasferitelo in una ciotola, coprite con il solito canovaccio umido e fate lievitare La mattina togliete l'impasto dal frigorifero e lasciatelo di nuovo a temperatura ambiente per circa un'ora.Trasferite l'impasto su un piano di lavoro infarinato, dividetelo in due parti uguali (pesatele per sicurezza)Allargate entrambe le parti con le dita, formando due rettangoli.Arrotolate i rettangoli su se stessi formando due panetto di uguali dimensioni e lunghezza.Trasferite i panetti, ognuno in una teglia da forno rivestita con carta e lasciate lievitare a temperatura ambiente fino al loro raddoppio .Accendete il forno a 190°.Sbattete il tuorlo d'uovo con il latte e spennellate gli Stollen.</div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: left;">Infornate i pani a forno caldo per circa 30/ 40 minuti. A metà cottura, dopo 15/20 minuti, scambiate le teglie per una cottura più omogenea.Sfornate gli Stollen e lasciate raffreddare sopra una griglia.</div><div style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: left;">Una volta freddi conservateli in un sacchetto chiuso, in un luogo asciutto fino al momento di consumarli.</div><div style="color: #555555; font-family: Roboto; font-size: 14.3px; text-align: left;">Prima di servire spolverate con zucchero a velo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2fuRUgHabBGCPcHqe-xTpUggrMaWcABQfIN1MfmOoEE5Gei-99WLN-YrnbAmvy5fCi-t9DGecWQ_AZamY159EjWUcKM6xSKNLrHoZ6cdlAA4Z2-PyZi8wQfs1GUHFiddL03A1DKm6nSXxQdgXXa62alTTmpwt-NpIxcGNGeRyCF7otNkWw7UXA6lCw/s1800/IMG_E9776%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1209" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2fuRUgHabBGCPcHqe-xTpUggrMaWcABQfIN1MfmOoEE5Gei-99WLN-YrnbAmvy5fCi-t9DGecWQ_AZamY159EjWUcKM6xSKNLrHoZ6cdlAA4Z2-PyZi8wQfs1GUHFiddL03A1DKm6nSXxQdgXXa62alTTmpwt-NpIxcGNGeRyCF7otNkWw7UXA6lCw/w269-h400/IMG_E9776%5B1%5D.JPG" width="269" /></a></div><br /></div><div><br /></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> +++++++++++++++++++++++++++++</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><p>Morue salée frite en pâte à frire : 500 gr de morue salée séchée -
350 g de farine type 00 ou type 0 - 300 gr d'eau - 2 cuillères à soupe
de blanc d'œuf - 10 gr de sel - 2,5 gr de levure de bière sèche (une
cuillère à café), ou 8/10 gr de levure de bière fraîche - une
demi-cuillère à soupe d'huile evo - 100 gr de farine (pour paner la morue
salée) - Huile pour la friture. À FAIRE >> Assurez-vous que la
morue salée est bien dessalée (il faut environ 2 jours de trempage, en
changeant l'eau toutes les 8-12 heures)Séchez la morue salée avec du
papier buvard (changez si nécessaire) pendant 6/8 heures. Préparez une
pâte plutôt liquide en insérant la farine, l'eau, la levure, le sel, le
blanc d'œuf et l'huile EVO dans cet ordre, créez la maille glutinique à
la main ou à la cuillère (voir vidéo à la minute 0'58")Laissez la pâte
lever à température ambiante (22-25°C) pendant 6-8 heures, elle doit
doubler et presque tripler de volume. La morue est prête lorsque sa
surface est pleine de bulles et qu'elle s'est affaissée au centre.
Divisez la morue en morceaux d'environ 6 cm (ils cuisent plus rapidement
et libèrent moins de liquide). Si vous voulez, vous pouvez aussi
laisser la peau, c'est très bon.Farinez les morceaux de cabillaud, jetez
l'excédent de farine.Placez une poêle haute avec beaucoup d'huile de
graines sur le feu et faites-la monter à 170°C.Trempez les morceaux
farinés dans la pâte, jetez l'excédent de pâte et placez-les dans
l'huile chaude.Laissez-les cuire pendant 5-6 minutes, en les retournant
plusieurs fois. Ils seront prêts lorsqu'ils seront dorés, laissez-les
sécher sur du papier absorbant et mangez-les encore chauds, si possible,
car l'humidité encore présente à l'intérieur fera ramollir la pâte avec
le temps.<img class="mceItemNoResize" data-mce-src="https://static.skyrock.net/img/transparent.png" height="0px" id="skyplaceholder_2" mce_advimageresize_id="f_text_mce_5" src="https://static.skyrock.net/img/transparent.png" width="0px" /></p><p><br /></p><p>+++++++++++++++++++++++++++</p><p><br /></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Coniglio alla cacciatora _ingredienti e dosi :<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Coniglio</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-style: italic; opacity: 0.8;">da 1 kg circa</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">spicchi</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Aglio</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1/2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">bicchiere</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Aceto</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Olio</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-style: italic; opacity: 0.8;">Extra Vergine di Oliva -</span><span> 1/2 bicchiere </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Vino</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-style: italic; opacity: 0.8;">bianco -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -150</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Funghi</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-style: italic; opacity: 0.8;">champignon</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-50</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Olive</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-style: italic; opacity: 0.8;">nere</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-50</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Capperi</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">rametti</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Rosmarino</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-qb</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Sale</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Pepe</span>.METHOD -Scaldare l’aglio in una casseruola con l’olio extravergine di oliva e aggiungere i pezzi di coniglio.<span style="font-size: 1em;">Farlo rosolare a fuoco alto per circa 15 minuti.</span><span style="box-sizing: border-box; display: block;">Abbassare
la fiamma, sfumare con un bicchiere di vino bianco e continuare a
cuocere con il coperchio, a fuoco basso.Aggiungere i funghi champignon
tagliati a fettine.Preparare un trito con olive e capperi e aggiungerlo
al coniglio .Mescolare di tanto in tanto, e aggiungere altro vino man mano che si consuma.</span><span style="box-sizing: border-box; display: block;"></span><span style="box-sizing: border-box; display: block;"></span><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin: 0px 0px 5px; padding: 0px;"><span style="box-sizing: border-box; display: block;">Passata
circa 1 ora, aggiungere mezzo bicchiere di aceto, lasciarlo sfumare e
cuocere a fuoco alto per 10/15 minuti .Servire caldo.</span></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VXfTDHfsxsTDOuQD4yg9KJBjhaEI_jpKEztGlz67J6Kw83_pKad8fFkoC-lSD9qfnuETDM61a_5YEc-zFD3mPcStLkf_EjbDdDyanAa1UQFHzAa6haKe9Mab_UvrpqkwviJJ4tNJcoBCdMuWRMHfFEA2vVzuf8Na1vhllwjJk4UUOg55NNfa5EZmeQ/s1800/IMG_6778%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VXfTDHfsxsTDOuQD4yg9KJBjhaEI_jpKEztGlz67J6Kw83_pKad8fFkoC-lSD9qfnuETDM61a_5YEc-zFD3mPcStLkf_EjbDdDyanAa1UQFHzAa6haKe9Mab_UvrpqkwviJJ4tNJcoBCdMuWRMHfFEA2vVzuf8Na1vhllwjJk4UUOg55NNfa5EZmeQ/s320/IMG_6778%5B1%5D.JPG" width="320" /></a></div><br /><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Lapin alla cacciatora _Ingrédients et doses :1 Lapin d'environ 1 kg -2 clous de girofle Ail-1/2 verre VinaigreHuile d'olive extra vierge - 1/2 verre Vin blanc -150 gr Champignons-50 gr Olives noires-50 gr Câpres-2 brins Romarin-qb Sel Poivre.MÉTHODE - Chauffer l'ail dans une casserole avec l'huile d'olive extra vierge et ajouter les morceaux de lapin.Faire revenir à feu vif pendant environ 15 minutes.<br />Baissez le feu, déglacez avec un verre de vin blanc et poursuivez la cuisson avec le couvercle à feu doux.-Ajoutez les champignons émincés.-Préparez un hachis avec des olives et des câpres et ajoutez-le au lapin. Remuez de temps en temps et ajoutez du vin au fur et à mesure qu'il est consommé.<br />Après environ 1 heure, ajoutez un demi-verre de vinaigre, laissez-le s'évaporer et faites cuire à feu vif pendant 10 à 15 minutes. Servez chaud.</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ++++++++++++++++++++++++++++++++++++</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Melanzane imbottite ( in umido , alla Sicilia )_ingredienti e dosi per 4 persone :<span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> melanzane piccole 12/16 -</span><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> menta</span><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> - il formaggio caciocavallo 100 gr ( or altro a piacere ) -</span><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> olio extravergine d'oliva -</span><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> sale e pepe</span><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> - passata di pomodoro 500 ml -</span><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> aglio1 spicchio</span><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> -peperoncino1 pezzetto</span><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> -basilico .METHOD-Pulite le melanzane elimonando in peduncolo , poi lavate le stesse e fate un taglio a croce della melanzana .Mettere le melanzane in un colapasta e lasciarle per 1 ora , passato questo tempo , friggere le melanzane in abbondante olio , una volta cotte e dorate ,mettetele su carta assorbente su carta assorbente ; lasciate intiepidire e iniziate a imbottirte con menta, basilico , sale , caciocavallo , mortadella ( a piacere potete aggiungere quello che volete , richiudere le melanzane e tenerle da parte.</span>In una casseruola versate un giro d’olio d’oliva.Aggiungete<b style="box-sizing: border-box; font-family: Helvetica, sans-serif; font-weight: 600;"><span> <i>1 spicchio di aglio e peperoncino (a piacere)</i></span></b>.Non appena l’aglio comincia a soffriggere aggiungete la<span> </span>e diluite con un bichiere di acqua.Salate, aggiungete passata di pomodoro del<span> </span><b style="box-sizing: border-box; font-family: Helvetica, sans-serif; font-weight: 600;"><span style="color: black;">basilico fresco </span></b>e lasciate cuocere.Quando mancheranno 5 minuti alla fine della cottura del sugo,<span><span style="color: black;">aggiungete le melanzane imbottite<b>.</b></span></span>Lasciate insaporire le melanzane per un paio di minuti per lato.Una volta pronte, togliete dal fuoco e aggiungete del trito di<span> <i>menta fresca .</i></span><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #010101; font-family: Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; margin: 5px 0px 37px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #010101; font-family: Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; margin: 5px 0px 37px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://www.ilcuoreinpentola.it/wp-content/uploads/2013/09/melanzane-imbottite-ricetta0.jpg" style="background-color: transparent; box-sizing: border-box; color: #e00025; font-family: Helvetica, sans-serif; text-decoration: none; transition: all 0.1s ease-in-out 0s;"></a></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfsBRJLyinMbqQjA9ad3UnC6gO8uRQUETCLR-DjOr3q9GxQaxEfuk3FUPzcecVpLVqzCYEkHrfhb2chQDZA9fpAe51HYumNa_TDnk-VX1tFISjEG9zGjMiZahQlrtVEYfqrvkDwMQwj4lVSJGaOofvaZQmicxnF8C5K0KmgBaPZhbeMpUpKAlWVA5BA/s1800/IMG_6501%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfsBRJLyinMbqQjA9ad3UnC6gO8uRQUETCLR-DjOr3q9GxQaxEfuk3FUPzcecVpLVqzCYEkHrfhb2chQDZA9fpAe51HYumNa_TDnk-VX1tFISjEG9zGjMiZahQlrtVEYfqrvkDwMQwj4lVSJGaOofvaZQmicxnF8C5K0KmgBaPZhbeMpUpKAlWVA5BA/w400-h400/IMG_6501%5B1%5D.JPG" width="400" /></a></div><br />*************<br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> Melanzane abbottonata _ ingredienti e dosi -</span>10 melanzane piccole-5 spicchi d’aglio-menta-caciocavallo-sale e pepe -acciuga a piacere -passata di pomodoro -olio extravergine d’oliva .METHOD-Lavare le melanzane ed eliminare il picciolo. Preparare l’aglio affettato, il cacio cavallo a tocchetti, le foglie di menta e un misto di sale e pepe. Con un coltello appuntito praticare tre tagli verticali lungo la circonferenza delle melanzane, imbottire ogni taglio con l’aglio, il formaggio, una fogliolina di menta e una presa di sale e pepe. Proseguire così imbottendo tutte le melanzane. Riscaldare l’olio d’oliva in una padella capiente e rosolare le melanzane girandole con cura. Nel frattempo preparare il sugo, a metà cottura aggiungere le melanzane ammuttunate già rosolate, sistemare di sale e pepe e ultimare la cottura per circa 10 minuti. Servire sia calde che fredde.</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="wprm-recipe-ingredient-name" face="Helvetica, sans-serif !important" style="box-sizing: border-box;"> ****************<br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <div class="wprm-recipe-instruction-text" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px 0px 5px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">Pasta frolla _ingredienti e dosi - <span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">500</span><span> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">farina 00 -</span><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">2</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">uova fredde -</span><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">150</span><span> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">zucchero a velo -</span><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">burro -</span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">pizzico di sale -</span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">scorza grattugiata di mezzo limone -METHOD .</span><span style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"> Iniziare
dalla sabbiatura: in un robot da cucina versare la farina setacciata,
un pizzico di sale ed il burro freddo di frigo tagliato a cubetti
grossolanamente .</span><span style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">Azionare
il robot e otterrete un composto dall’aspetto sabbioso, versare su un
piano di lavoro e aggiungere lo zucchero a velo.Create la forma a
fontana e al centro versare la scorza di limone grattugiata e le
uova.Quindi iniziare ad amalgamare il tutto. Impastare brevemente,
giusto il tempo di compattare l’impasto perchè la frolla non si scaldi
troppo con il calore delle mani e rimanga friabile.Formare un panetto e
avvolgetelo nella pellicola trasparente, riponetelo in frigorifero per
farlo rassodare almeno 30 minuti.Passato il tempo necessario riprendere
la vostra frolla e prepararci tante ottime crostate o biscotti.</span></div>****** CONSIL du ChefADRIANOMENNILLO > <span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16.5px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">La
pasta frolla si conserva in frigorifero 4 /5 giorni. Se volete
conservarla più tempo potete congelarla e scongelarla al momento del
bisogno.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbtPwhn4u2p4-CGFYwkBM7ZS4o16-XEwaNchm_APIBmq10NfnDlZ_RPOkFUHtil_l7sVt1dXuMQo1FZpT7tXoAz39thuAYAC2wNPzBdGzrEplfo7zDM9bY__EKh5kJ39s68_0mFREz87Wd3QpL9ZKAbXXfxMh9VvjKjM5v5beko4jABVfbOivicRA5Q/s1643/XTHT2570%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1643" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbtPwhn4u2p4-CGFYwkBM7ZS4o16-XEwaNchm_APIBmq10NfnDlZ_RPOkFUHtil_l7sVt1dXuMQo1FZpT7tXoAz39thuAYAC2wNPzBdGzrEplfo7zDM9bY__EKh5kJ39s68_0mFREz87Wd3QpL9ZKAbXXfxMh9VvjKjM5v5beko4jABVfbOivicRA5Q/s320/XTHT2570%5B1%5D.JPG" width="320" /></a></div></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ^^^^^^^^^^^^^<br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Minnie di Sant'Agata (or cassatelle ) _ingredienti e dosi :<b style="box-sizing: border-box; font-family: Roboto, serif, sans-serif; font-size: 16px; font-weight: 700; line-height: 22.4px; margin: 0px; padding: 0px;">Per il pan di Spagna</b> - 3 uova; 60 gr di farina 00; 60 gr di zucchero; Scorza di mezza arancia grattugiata; pizzico di sale;50 ml di rosolio.<b style="box-sizing: border-box; font-family: Roboto, serif, sans-serif; font-size: 16px; font-weight: 700; line-height: 22.4px; margin: 0px; padding: 0px;">>>Per la crema di ricotta</b>: 300 gr di ricotta di pecora (da mettere a scolare la sera prima, dentro un colapasta o un colino, nel frigo);80 gr di zucchero;60 gr di gocce di cioccolato;30 gr di zucca, cedro e arancia canditi.<b style="box-sizing: border-box; font-family: Roboto, serif, sans-serif; font-size: 16px; font-weight: 700; line-height: 22.4px; margin: 0px; padding: 0px;">>>>Per la pasta reale</b>:200 gr di farina di mandorle;200 gr di zucchero;50 ml di acqua.<b style="box-sizing: border-box; font-family: Roboto, serif, sans-serif; font-size: 16px; font-weight: 700; line-height: 22.4px; margin: 0px; padding: 0px;">>>>> Per la glassa e la copertura:</b>300 gr di zucchero a velo;3 cucchiai di succo di limone;2 albumi d’uovo;Ciliegie candite.METHOD-Per fare le Minne di Sant’Agata, partite dalla crema di ricotta.É molto importante utilizzare una ricotta ben asciutta. Non dimenticate di metterla a scolare finché non avrà perso il siero.Al momento di preparare, setacciatela e mescolatela per bene in una terrina insieme allo zucchero.Aggiungete le gocce di cioccolato e la frutta candita.Per
il pan di Spagna, dovete anzitutto unire le uova allo zucchero, alla
scorza di mezza arancia grattugiata e a un pizzico di sale.Sbattete fino a ottenere un impasto molto chiaro e spumoso.Aggiungete poco alla volta la farina setacciata, amalgamando dal basso verso l’alto con cura.Versate l’impasto in una teglia imburrata e infarinata e cuocete in forno a 180°C.Aprite parzialmente lo sportello del forno e tirate fuori il pan di Spagna solo quando si sarà raffreddato quasi del tutto.Mettetelo su una griglia per farlo asciugare per bene.Per la pasta reale dovete sciogliere lo zucchero in un tegame insieme all’acqua fredda e portare a bollore.Spegnete il fuoco e aggiungetevi la farina di mandorle.Amalgamate
bene fino a quando non avrà assunto una consistenza compatta, liscia e
morbida e tenderà a staccarsi dalle pareti del tegame.Bagnate una spianatoia con dell’acqua e versatevi la pasta reale ottenuta.Quando
questa si sarà intiepidita, lavoratela un altro po’ per renderla ancora
più liscia e omogenea e stendetela con il matterello in una sfoglia
spessa 3 mm circa.È il momento di assemblare le Minne di Sant’Agata.Foderate gli stampi semisferici con della pellicola trasparente e rivestiteli con la pasta reale.Farcite
con la crema di ricotta e tappate ciascuno con un dischetto di pan di
Spagna spesso 5 mm, leggermente bagnato con il rosolio.Estraete delicatamente dagli stampini.Copritele con glassa preparata amalgamando gli albumi montati a neve e il succo di limone con lo zucchero a velo.Guarnite con una ciliegia candita e fate riposare in frigo per almeno 30 minuti prima di servire.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgW9Jr5-JXEjzSohEdtGFrjHPhV63CVl6WzyJzSGd46hr4J92o8doTUTPRT6khehPREe2LFSKesWRInx9y19Us63dOUpVJQ0cwqJ5TxYxqb0OHSXlszm8eLBLgdVRLN02p6YNSXTH56B3wxNLOO-8Dkef2s6_HCizmnVbNbrTj9Gxnpz9vE3Qf0ERQog=s1800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgW9Jr5-JXEjzSohEdtGFrjHPhV63CVl6WzyJzSGd46hr4J92o8doTUTPRT6khehPREe2LFSKesWRInx9y19Us63dOUpVJQ0cwqJ5TxYxqb0OHSXlszm8eLBLgdVRLN02p6YNSXTH56B3wxNLOO-8Dkef2s6_HCizmnVbNbrTj9Gxnpz9vE3Qf0ERQog=w400-h400" width="400" /></a></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> **********<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=AD6v5dx8ODt0wpSduanFwSslVgnwpir0sgEk9hBxN2Pf92cYU9oram2nmgvisKBhQFnnTvwbPK9li7EhhzM7spMyMA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />Matteo al suo Papà > 20/03/2022<br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Spaghetti aux fruits de mer all'Adriano_Spaghetti 400 gr -Vongole 400 gr - Calamari ( totano) 250 gr - polpo 200 gr - Gamberetti 100 gr -Pomodorini 200 gr -Vino bianco 120 ml -Spicchi di aglio 2 -Olio EVO q.b. -Prezzemolo 1 ciuffo -Peperoncino rosso fresco 1 -Sale q.b. -Pepe nero q.b.METHOD- Per fare gli spaghetti allo scoglio per prima cosa mettete dell’olio in una padella capiente, accendete e in esso fate rosolare uno spicchio di aglio e qualche gambo di prezzemolo. Dopo un minuto aggiungete vongole e cozze, quindi coprite e aspettate che si aprano.In una nuova padella mettete un filo di olio e in esso fate sfrigolare per due o tre minuti gli scampi e poi sfumate con il vino bianco in maniera molto rapida, quindi spegnete.Tagliate ora i calamari puliti, le sacche fatele a striscette e saltatateli per 3 minuti nella stessa padella dove erano gli scampi. Sollevate anche loro e aggiungete sempre lì con unfilo di olio i tentacoli dei calamari, cuocete per qualche minuto.Sgusciate le cozze e le vongole, filtrate il liquido.In una padella grande mettete ora a rosolare l’olio, l’aglio e il peperoncino e quando fuma mettete anche i pomodorini tagliati in quattro. Dopo un paio di minuti togliete l’aglio e aggiungete il liquido di cottura dei frutti di mare.Cuocete la pasta in abbondante acqua salata e toglieteli dall’acqua quando mancano 5 minuti alla cottura completa. Aggiungete solo ora ai pomodori le code di gamberi e versate nella padella anche la pasta che porterete a cottura.Aggiungete quando la pasta è cotta, aggiungete ora tutti gli ingredienti preparati, mescolate e spostate dal fuoco.<p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Impiattatate e servite con una spolverata di prezzemolo e un paio di cucchiai di sughetto</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ****** consil du chefAdrianoMennillo_in questa ricetta di mare al posto delle cozze e gamberetti , ho preferito ( vedi my photo ) il polpo già cotto in precedenza e poi fatto saltare in padella e alici ., vedi ricetta sotto !!!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23dn5avsJjBU1qd2-XKX-FtQDKogxCGN0ETukqFvNCnIOhMjfLKLPRsO5ofCduvN8ilf61UGI5tkZ6kWiXeF3cZYH7IsZXKBwpiVG0LNm4a8r2n_yW_ajTgf4TUr6-GZ7ozgy70XQpceP/s1420/HLZT9328%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1420" data-original-width="1239" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23dn5avsJjBU1qd2-XKX-FtQDKogxCGN0ETukqFvNCnIOhMjfLKLPRsO5ofCduvN8ilf61UGI5tkZ6kWiXeF3cZYH7IsZXKBwpiVG0LNm4a8r2n_yW_ajTgf4TUr6-GZ7ozgy70XQpceP/s320/HLZT9328%255B1%255D.JPG" width="279" /></a></div>Spaghetti con polipo e alici _ingredienti e dosi per 4 persone -350 gr di spaghetti - 1,5 kg. di polpi – 1 spiccho d’aglio .– 400 gr. di pomodorini pachino– 3 gr. di capperi– 4 alici sott’olio– 200 gr. di olive di Gaeta– prezzemolo– pepe– olio extra vergine di oliva–METHOD>Sciacquare bene il<span> </span><b style="box-sizing: inherit; font-weight: 700;">POLIPO </b><span> </span>sotto acqua corrente eliminando le ventose più grosse. Far bollire dell’acqua leggermente salata in una pentola capiente, quindi immergere il polpo intero. Far bollire per circa 40 minuti (ma se necessario proseguire l’ebollizione ancora 5 minuti) quindi spegnere il fuoco e lasciarlo raffreddare nella pentola.<br style="box-sizing: inherit;" /><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: inherit; color: #1d1d23; font-family: Poppins, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.6em; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">Togliere il polpo dalla pentola tenendo da parte l’acqua di cottura, quindi tagliare il polpo in pezzi non troppo piccoli. In una padella capiente far rosolare delicatamente lo spicchio d”aglio nell’olio, quindi eliminare l’aglio e aggiungere i pachino tagliati a metà. Aggiungere in padella anche il prezzemolo tritato, sale e pepe, le olive ed il polpo a pezzi. Proseguire la cottura versando l’acqua di cottura del polpo fino a quando i pachino non si sfaldano, quindi togliere la pellicina con una pinzetta ed aggiungere un filo di olio e altro liquido per tenere la salsa morbida. Cuocere i paccheri or spaghetti in abbondante acqua salata, scolarli al dente quindi mantecare e servire i paccheri aggiungendo del pepe macinato al momento e del prezzemolo.<span> <br /></span></p> <p></p><p style="-webkit-text-stroke-width: 0px; background-color: #fdeec0; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ***</p><p style="-webkit-text-stroke-width: 0px; background-color: #fdeec0; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;">Pasta al forno a modo mio _ingredienti e dosi</span></span></span></span></span></b><span class="ingredient" style="box-sizing: border-box;"><span class="amount" style="box-sizing: border-box;">-500 gr</span><span> </span><span class="name" style="box-sizing: border-box;">pasta</span><span> </span></span>a piacere<span class="ingredient" style="box-sizing: border-box;"><span class="amount" style="box-sizing: border-box;"> -2</span><span>/3 </span><span class="name" style="box-sizing: border-box;">melanzane</span><span> </span></span>a fette fritte in pastella (vedi il procedimento come nella parmigiana di melanzana)<span class="ingredient" style="box-sizing: border-box;"><span class="amount" style="box-sizing: border-box;">-2</span><span> </span><span class="name" style="box-sizing: border-box;">mozzarelle</span></span><span class="ingredient" style="box-sizing: border-box;"><span class="amount" style="box-sizing: border-box;">-80 gr</span><span> </span><span class="name" style="box-sizing: border-box;">parmigiano reggiano</span><span> </span></span>grattugiato<span class="ingredient" style="box-sizing: border-box;"><span class="name" style="box-sizing: border-box;"></span></span><span class="ingredient" style="box-sizing: border-box;"><span class="amount" style="box-sizing: border-box;">-750 ml di passata</span><span> </span><span class="name" style="box-sizing: border-box;">pomodoro</span></span><span class="ingredient" style="box-sizing: border-box;"></span><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;">.METHOD-</span></span></span></span></span></b><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"><span color="rgba(0, 0, 0, 0.8)" style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-family: "Droid Serif", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">friggiamo le nostre fette di melanzana in pastella e poi le tagliamo a striscioline strette.</span><span color="rgba(0, 0, 0, 0.8)" style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-family: "Droid Serif", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">cuociamo la nostra passata per 10 minuti con una cipolla tritata fine, olio, sale e foglie di basilico.</span><span color="rgba(0, 0, 0, 0.8)" style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-family: "Droid Serif", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">scoliamo la pasta al dente e la condiamo con un mestolo di passata.</span><span color="rgba(0, 0, 0, 0.8)" style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-family: "Droid Serif", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettiamo
un mestolo di passata sul fondo della teglia, poi versiamo metà della
pasta e la condiamo ancora con un pò di passata, poi con la mozzarella a
dadini, le melanzane a pezzetti, una bella manciata di parmigiano e
ancora della passata. passiamo a fare il secondo strato di pasta e
condiamo alla stessa maniera, fino ad esaurimento di tutti gli
ingredienti.</span><span color="rgba(0, 0, 0, 0.8)" style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-family: "Droid Serif", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">,completiamo con il parmigiano e una velatura di olio.</span><span color="rgba(0, 0, 0, 0.8)" style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-family: "Droid Serif", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">passiamo in forno a 200° per 30 minuti circa o fino a quando si sarà formata una bella crosticina croccante.</span></span></span></span></span></span></b></div><div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"><span color="rgba(0, 0, 0, 0.8)" style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-family: "Droid Serif", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">******
consil du chefAdrianoMennillo _ cercate di usare il termostato (vedi my
ptoto e recipe) per la temperatura esatta !!!!!! va bene anche per i
dolci , anzi benissimo !!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71gahuHfdhHBYYzOo09ULcg5X09N7gudQci-n86cc7Ibt3PK2RdpHfVZcFDNVU3kjB-bRyI-UENraVo2Wqwga1UmPbgRwcrnsPWRfJeL2ENgKSHb2xRAX9jRxzKDl6uN4FRUdUX0mhoxdcP5CmslTUivKzJHKJcfnsC_E6DxGY2mqHf-kGtviZ-vR-g/s3264/IMG_3672.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71gahuHfdhHBYYzOo09ULcg5X09N7gudQci-n86cc7Ibt3PK2RdpHfVZcFDNVU3kjB-bRyI-UENraVo2Wqwga1UmPbgRwcrnsPWRfJeL2ENgKSHb2xRAX9jRxzKDl6uN4FRUdUX0mhoxdcP5CmslTUivKzJHKJcfnsC_E6DxGY2mqHf-kGtviZ-vR-g/s320/IMG_3672.JPG" width="320" /></a></div><br /><br /></span></span></span></span></span></span></b></div><b><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: #1eaa44;"><span style="color: #bfa161;"><span style="color: black;"><span color="rgba(0, 0, 0, 0.8)" style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-family: "Droid Serif", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGk5M2oF6olxvlQ-yr7KWbN3eDN9dUBu-opq0L6wt6yXD9gAIORlhEqaW4ng6rUzZ0CFdtPvnJhGDwNCV-WraJ5OTASb9SryHsNsfIaXNFoSprO9m7zC2wmmaHXAsccLh_H1mPV6Z_Ir8qNgGvd7NJXqShfxB-Io4enGOxVvGLlrAoWdVF_qQvLqFhw/s3264/IMG_8953.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGk5M2oF6olxvlQ-yr7KWbN3eDN9dUBu-opq0L6wt6yXD9gAIORlhEqaW4ng6rUzZ0CFdtPvnJhGDwNCV-WraJ5OTASb9SryHsNsfIaXNFoSprO9m7zC2wmmaHXAsccLh_H1mPV6Z_Ir8qNgGvd7NJXqShfxB-Io4enGOxVvGLlrAoWdVF_qQvLqFhw/s320/IMG_8953.JPG" width="240" /></a></div></span></span></span></span></span></span></b><p style="-webkit-text-stroke-width: 0px; background-color: #fdeec0; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #fdeec0; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p>Sarde a beccafico_ingredienti e dosi per 4 persone -800 gr di sarde
fresche-succo di mezza arancia - 2 cucchiaini di miele -alloro-Per il
ripieno >50 gr di pangrattato -25 gr di uvetta -prezzemolo da tritare
q.b. -25 gr di pinoli -2 filetti di acciughe sott’olio -15 gr di
zucchero -1 pizzico di sale fino -pepe nero -olio Sarde extravergine d'oliva
-METHOD-<span face=""Gill Sans Std Light", sans-serif" style="-webkit-text-stroke-width: 0px; color: #636363; display: inline; float: none; font-size: 18px; text-align: start;">Accendete
il forno a 200° e cominciate a pulire le sarde squamandole, eliminando
le interiora e privandole di testa e lisca, ma lasciando la coda.
Lavatele, asciugatele delicatamente ed apritele a libro.</span><span face=""Gill Sans Std Light", sans-serif" style="-webkit-text-stroke-width: 0px; color: #636363; display: inline; float: none; font-size: 18px; text-align: start;">In
una padella fate dorare il pangrattato a fuoco dolce con un filo
d’olio mescolando continuamente e facendo attenzione a non bruciarlo.
Ponete l’uvetta sultanina in ammollo in acqua calda e lasciatela
rinvenire. Tritate il prezzemolo e le acciughe dissalate.</span><span face=""Gill Sans Std Light", sans-serif" style="-webkit-text-stroke-width: 0px; color: #636363; display: inline; float: none; font-size: 18px; text-align: start;">Mettete
insieme il pangrattato, i pinoli, l’uvetta ben strizzata, il
prezzemolo, le acciughe dissalate e tritate, lo zucchero, il sale e il
pepe.</span><span face=""Gill Sans Std Light", sans-serif" style="-webkit-text-stroke-width: 0px; color: #636363; display: inline; float: none; font-size: 18px; text-align: start;">Con
un cucchiaio di legno amalgamate bene il tutto e disponete questo
composto sull’interno delle sarde, arrotolandole su se stesse
cominciando dalla parte della testa, in modo che la coda resti
all’esterno.</span><span face=""Gill Sans Std Light", sans-serif" style="-webkit-text-stroke-width: 0px; color: #636363; display: inline; float: none; font-size: 18px; text-align: start;">Ungete
una teglia con dell’olio e adagiate le sarde a mano a mano ben
ravvicinate, ponendo tra una e l’altra una foglia di alloro.
Cospargetele con il pangrattato rimasto e irroratele con una emulsione
di olio, succo d’arancia e miele.</span><span face=""Gill Sans Std Light", sans-serif" style="-webkit-text-stroke-width: 0px; color: #636363; display: inline; float: none; font-size: 18px; text-align: start;">Infornate le sarde a beccafico a forno caldo per circa 20/25 minuti.</span></p><p><span face=""Gill Sans Std Light", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #636363; display: inline; float: none; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Lasciate
la teglia coperta per mezz’ora a raffreddarsi e potete servire in
tavola le vostre sarde a beccafico con olio EXTRAVERGINE !</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XZvNW25G8mN1Fw9UIg4LnVW7C6Wd5phM_p6P8qyBlHYCf1P57dWtcegPJ5tVF7J7h1miSh23vbLfOLHSZUsFhlt-VSAxu7tpE7M0sQ1W-tpW_KuRs6K5O40MIsyUEw0hMivwmdvycmaS09RbBRJQBG3iKB-wqA9dF4xPFYvsIQ8eEX0uD-vMOpuoxw/s1724/OWAN8916%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1217" data-original-width="1724" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XZvNW25G8mN1Fw9UIg4LnVW7C6Wd5phM_p6P8qyBlHYCf1P57dWtcegPJ5tVF7J7h1miSh23vbLfOLHSZUsFhlt-VSAxu7tpE7M0sQ1W-tpW_KuRs6K5O40MIsyUEw0hMivwmdvycmaS09RbBRJQBG3iKB-wqA9dF4xPFYvsIQ8eEX0uD-vMOpuoxw/s320/OWAN8916%5B1%5D.JPG" width="320" /></a></div><p style="-webkit-text-stroke-width: 0px; background-color: #fdeec0; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #fdeec0; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #fdeec0; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #fdeec0; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">***</p><p style="-webkit-text-stroke-width: 0px; background-color: #fdeec0; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Asparachi alla milanese ( or Bismark )_ingredienti e dosi -<span face="Oswald, sans-serif" itemprop="recipeIngredient" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #666666; font-size: 19.2px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">800 gr<span> </span>di asparagi -</span><span face="Oswald, sans-serif" itemprop="recipeIngredient" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #666666; font-size: 19.2px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">4 uova</span><span face="Oswald, sans-serif" itemprop="recipeIngredient" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #666666; font-size: 19.2px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -4 cucchiai di Parmigiano Reggiano -</span><span face="Oswald, sans-serif" itemprop="recipeIngredient" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #666666; font-size: 19.2px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Burro q.b.</span><span face="Oswald, sans-serif" itemprop="recipeIngredient" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #666666; font-size: 19.2px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Sale e pepe q.b.</span><b>(Asparagi con uova 'in cereghin'<span> </span></b>(ossia all'occhio di bue) -METHOD- Raschiare i gambi degli asparagi, lavarli e legarli a mazzetto. Lessarli in acqua bollente leggermente salata per 20 minuti, tenendo gli asparagi diritti e con le punte che sporgano dall'acqua. Scolarli e disporli su un piatto. Tenere in caldo.In un tegamino, rosolare il burro sino che sarà diventato di un bel colore dorato scuro, rompervi le uova e salare. Cuocere a fuoco vivo.Adagiare le uova sopra gli asparagi (versarvi anche tutto il burro!), e ricoprire il tutto con una bella spolverata di parmigiano grattugiato.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ODRg0Qd3fMnlw3AhfgVtxptOtq3mEHeq7JnzoQBgsK641e-4fugSZXdgCQtglvs6XgYLuil2Ma6f7jVmvCTHo5T66A3dbSsnyxooksPoORcihC8DSnJ_A5nlp_TFPA-0188DI1hmfL-s9qlqDD8ttlvfh4m-a4_xOYAZ-GAfGULZUTfpSTd0Q3n0aw/s1349/WLHT9781%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1349" data-original-width="1073" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ODRg0Qd3fMnlw3AhfgVtxptOtq3mEHeq7JnzoQBgsK641e-4fugSZXdgCQtglvs6XgYLuil2Ma6f7jVmvCTHo5T66A3dbSsnyxooksPoORcihC8DSnJ_A5nlp_TFPA-0188DI1hmfL-s9qlqDD8ttlvfh4m-a4_xOYAZ-GAfGULZUTfpSTd0Q3n0aw/s320/WLHT9781%5B1%5D.JPG" width="255" /></a></div><br />***********<br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> STRACOTTO al BAROLO <i>-Ingredienti e dosi <i>_ </i></i><i style="box-sizing: border-box; font-style: italic;">1 Kg carne manzo (fassona) cipolla, alloro, carote, pancetta, funghi porcini, lardo, farina, marinatura con barolo .METHOD -</i>In
una teglia, mettiamo il contenuto di una bottiglia di barolo con della
cipolla, della carota e del sedano a pezzettoni. Aggiungiamo anche
dell’alloro, sale e delle bacche di ginepro.Prendiamo un bel pezzo di
scottona e pratichiamo delle piccole incisioni. Inseriamo in ogni
incisione dei pezzetti di carota e di guanciale. Facciamo questo in 3
parti della carne. Posizioniamo la carne nella teglia con il barolo e
gli aromi. Rigiriamo e lasciamo marinare in frigorifero per 12 ore,
rigirando ogni tanto.Dopo 8/10 ore, preleviamo la carne e la infariniamo
leggermente. In padella scaldiamo un filo d’olio con un po’ di pancetta
frullata insieme alla cipolla. Quando tutto è ben caldo, mettiamo a
rosolare la carne su tutti i lati. Quando è ben rosolata, aggiungiamo la
marinatura con le verdure. Aggiungiamo i funghi secchi ammollati.
Copriamo e lasciamo cuocere per 2 ore a fuoco lento..<span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #484848; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Dopo
la lunga cottura, frulliamo ad immersione il fondo di cottura e
serviamo a fette con la crema ottenuta ( salsa ) , OPPURE TAGLIATELO a
PEZZi come lo PEZZATINO.</span>Con l’avanzo dello stracotto, prepariamo dei<span> </span><b style="box-sizing: border-box; font-weight: bold;">ravioli</b>.
Tritiamo lo stracotto col coltello. Aggiungiamo un po’ di spinaci
lessati, strizzati e tritati, e della robiola. Mescoliamo.Prepariamo la
pasta all’uovo con 200 gr di semola e 2 uova. Tiriamo la sfoglia
sottile, mettiamo sopra il ripieno a mucchietti e richiudiamo la pasta
sul ripieno, facendo uscire l’aria e sigillando bene i bordi. Lessiamo
in acqua e ripassiamo in padella con burro e salvia</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2W721rvWrD4cjtswkK1NSOP4wwNFWLANHwqwKgcL1xYBzj3s15mcZQq0iCs332qt788QbUL6nVdOHeAcQhu7RWKMEWkq2cycFKkAJojzn9MGF55DuRu6mqouvbefhpm4-Yvdla640m80y/s1797/NYJG0178%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1782" data-original-width="1797" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2W721rvWrD4cjtswkK1NSOP4wwNFWLANHwqwKgcL1xYBzj3s15mcZQq0iCs332qt788QbUL6nVdOHeAcQhu7RWKMEWkq2cycFKkAJojzn9MGF55DuRu6mqouvbefhpm4-Yvdla640m80y/s320/NYJG0178%255B1%255D.JPG" width="320" /></a></div><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">******</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Pasta al forno con polpette_ingredienti e dosi :500 gr pasta (rigatoni, penne, ziti)- 3 uova - polpettine (con 250 gr macinato di vitello, 8 fette di pancarrè, latte, sale, pepe e parmigiano grattugiato q.b.,1 uovo, olio di semi di arachide per friggere q.b.) -200 gr provola (o fiordilatte o mozzarella)-100 gr prosciutto cotto -parmigiano grattugiato-1 lt passata di pomodoro (1 bottiglia e mezza)-1/4 di cipolla-3/4 foglie di basilico-olio extravergine d'oliva qb-sale e pepe.METHOD-Per prima cosa preparate le polpettine: passate velocemente il pane sotto l’acqua e strizzatelo, poi bagnatelo con un po’ di latte e iniziate a lavorarlo con le mani. Aggiungete la carne macinata, l'uovo, il sale, il pepe ed il parmigiano ed amalgamate bene il tutto, fino ad ottenere un impasto omogeneo. Formate tante piccole polpettine friggetele in abbondante olio di semi finchè non saranno dorate.Mettete le uova in un pentolino, copritele con acqua fredda e lessatele per 10 minuti dopo il bollore. Fatele raffreddare sotto l'acqua corrente fredda e sgusciatele (lo shock caldo freddo renderà più facile quest'operazione).Preparate il sugo in un tegame facendo soffriggere la cipolla tritata finemente nell'olio. Aggiungete il sugo di pomodoro con mezza bottiglia di acqua, il sale, il pepe e il basilico, attendete il bollore, coprite e fate cuocere a fiamma bassa per circa un'ora.Lessate la pasta in abbondante acqua salata per i 3/4 del tempo indicato sulla confezione. Scolatela e conditela con 3 mestoli di sugo, un filo d'olio, 2-3 cucchiai di parmigiano e le polpettine.Preparate una teglia ponendo un mestolo di sugo sul fondo. Aggiungete la metà della pasta e poi formate uno strato di prosciutto a pezzetti, uova tagliate in quarti, provola a dadini e parmigiano grattugiato.Coprite con la restante pasta, aggiungete il sugo rimasto e una spolverata di parmigiano e infornate a 180° per 30 minuti o finchè la superficie non sarà croccante.Lasciate asciugare la provola in frigo per una giornata intera prima di utilizzarla, potete grattugiarla o tagliarla a dadini.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVTJEf3lW5rTKFYKYJ8IVMFU-5Q6CGQ44TeDlojTtiv0Pe0c2xRWNpy2A02FHYXpft_xoY_IaSoL6sZSWN35gkVxbN0H7Z7A9TysT1kqHrVOew0QEjhYhDv9hlq6reioO-vi00-MzfZ5G6yJ0OHaCU6CgLUIHevcgiHZ6d7m8QtZIQEwwl8nba1hoXw/s1425/KBHK1467%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1389" data-original-width="1425" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVTJEf3lW5rTKFYKYJ8IVMFU-5Q6CGQ44TeDlojTtiv0Pe0c2xRWNpy2A02FHYXpft_xoY_IaSoL6sZSWN35gkVxbN0H7Z7A9TysT1kqHrVOew0QEjhYhDv9hlq6reioO-vi00-MzfZ5G6yJ0OHaCU6CgLUIHevcgiHZ6d7m8QtZIQEwwl8nba1hoXw/s320/KBHK1467%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">**********<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #444444; font-family: "Open Sans", serif; font-size: 15px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: 1.6; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> Lasagne al ragù biano_ingredienti e dosi ::125 gr farina “1” - 110 gr farina semintegrale -15 gr farina di forza -2 uova +1 tuorlo -3 carciofi interi col gambo100 ml olio extravergine di oliva1 scalogno piccolo -750 gr capocollo di maiale razza mora -70 gr sedano -80 gr carota -100 gr cipolla dorata -1 piccola foglia di alloro200 ml vino bianco -0,75 l brodo di carne -72 gr tartufo nero pregiato (tuber Melanosporum , a piacere ) -120 g Grana Padano -1 patata qb -sale qb - METHOD-Sul tagliere fare una fontana con le tre farine, mettere al centro le uova e impastate bene fino a ottenere una pasta liscia ed omogenea. Lasciatela riposare per mezz’ora, poi tiratela con il mattarello. Tagliate dei rettangoli più o meno grandi come la teglia che userete per fare le lasagne e lessateli in acqua bollente salata, per un paio di minuti. Scolateli e passateli in una bacinella d’acqua fredda leggermente salata, per fermare la cottura, poi stendeteli su una tovaglia ad asciugare.Tagliate finemente i carciofi privati delle foglie esterne più dure e saltateli in padella con poco un cucchiaio d’olio e sale, fino a che non risultino dorati e croccanti. Cuocete in tegame i gambi, pelati e tagliati a pezzetti, con un altro cucchiaio d’olio e un piccolo scalogno. Fate soffriggere nel fondo alcuni minuti poi aggiungete una patata a cubetti dello stesso peso dei gambi. Coprite d’acqua e portate a fine cottura per poi passare il tutto nel passaverdure eliminando i filamenti. Regolate di sale.Tritate le verdure e macinate grossolanamente la carne passandola una sola volta nel tritacarne. Mettete le verdure in tegame con olio e alloro e fatele soffriggere. A parte tostate la carne, bagnandola col vino bianco e, una volta evaporato, aggiungetela al soffritto di verdure assieme al brodo di carne. Cuocete per circa 4 ore, a fuoco basso, regolando di sale alla fine, se necessario.Oliate una teglia da forno, mettete sul fondo uno strato di sfoglia, 1/5 della crema di gambi, 1/5 del ragù e 1/4 dei carciofi croccanti, stendendoli bene. Grattugiate anche 9 g di tartufo e il doppio di Grana Padano, poi sistemate il secondo strato di sfoglia e continuate con gli stessi ingredienti per 4 strati. Coprite col quinto strato di sfoglia e finite con il rimanente quinto di ragù, di crema di gambi e un’abbondante grattugiata di Grana Padano. Passate in forno a 180°C per circa 20 minuti. Prima di servire, lasciatele riposare fuori forno per alcuni minuti.Impiattate e rifinite con i rimanenti 36 g di tartufo nero pregiato.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgRhKL8q-AOWx2ZBLXGNDxIKRLWDENDk1ysEggJVOgm_btNg4HFe17JCBYFKcr9p2yuuoWVdI0HBYjQiSfFyfq4jXoXTGR6oRsS-TUHG8wgFaffLW2-lKDdcGEuG2ICbZH-I8G02jgqLkBZzCO-TWjd1-dzj-HaFHd_10FB4L-SvtO9kft-o3E6QAkV8g=s1278" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1048" data-original-width="1278" height="262" src="https://blogger.googleusercontent.com/img/a/AVvXsEgRhKL8q-AOWx2ZBLXGNDxIKRLWDENDk1ysEggJVOgm_btNg4HFe17JCBYFKcr9p2yuuoWVdI0HBYjQiSfFyfq4jXoXTGR6oRsS-TUHG8wgFaffLW2-lKDdcGEuG2ICbZH-I8G02jgqLkBZzCO-TWjd1-dzj-HaFHd_10FB4L-SvtO9kft-o3E6QAkV8g=s320" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"> </div><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> *********<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Gamberi al curry_ingredienti e dosi :<span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">250 gr di gamberi</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-1 cucchiaio succo di limone -</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">1/2 cipolla tritata</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-1/2 cucchiaino di curcuma in polvere</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-1 stecca di cannella</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-4 chiodi di garofano</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-7 bacche di cardamomo</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-5 foglie di alloro</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-2 cm di zenzero, grattugiato</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-3 spicchi di aglio, tritato</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-1 cucchiaino di peperoncino in polvere</span><span class="cooked-ing-name" style="box-sizing: border-box; line-height: 1.4rem; padding: 1px 0px;">-170 ml di latte di cocco .METHOD-</span>Sgusciare e lavare i gamberi. Metterli in una ciotola con il succo di limone e marinarli per 5 minuti.<span class="cooked-direction-number" style="box-sizing: border-box; display: inline-block; font-size: 1.5rem; font-weight: 800; height: 1.5rem; left: 0px; line-height: 1.5rem; opacity: 0.35; position: absolute; top: 0px; width: auto;"></span><span class="cooked-direction-number" style="box-sizing: border-box; display: inline-block; font-size: 1.5rem; font-weight: 800; height: 1.5rem; left: 0px; line-height: 1.5rem; opacity: 0.35; position: absolute; top: 0px; width: auto;"></span>Scaldare un cucchiaio di olio vegetale in una pentola antiaderente sul fuoco alto. Mettere la cipolla e cuocere fino a doratura. Aggiungere tutte le spezie, lo zenzero e l'aglio e cuocere per un minuto. Questo processo è molto importante perché le spezie si tostano e danno il curry un sapore più intenso ed autentico.<span class="cooked-direction-number" style="box-sizing: border-box; display: inline-block; font-size: 1.5rem; font-weight: 800; height: 1.5rem; left: 0px; line-height: 1.5rem; opacity: 0.35; position: absolute; top: 0px; width: auto;"></span><span class="cooked-direction-number" style="box-sizing: border-box; display: inline-block; font-size: 1.5rem; font-weight: 800; height: 1.5rem; left: 0px; line-height: 1.5rem; opacity: 0.35; position: absolute; top: 0px; width: auto;"></span>Aggiungere il latte di cocco ed un pizzico di sale. Portare ad ebollizione, poi abbassare il fuoco e cuocere a fuoco basso per 2 minuti. Aggiungere i gamberi e cuocere per altri 5 minuti o fino che sono cotti .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5MQl_D43auJYZuVnPDmrIbpJIDMs5Ta-vDOkvskH5oIHebNIzkqLnqUnmUWrb_Jt7Yhk1qx8Grqpm9qbBsQ7n9ocCV-QLAxQo428v_ZkE5Wt13YFGPuSgbZrvpx-NdJoxFHio1gb0PPS2EkNqOX2yWlDBrcL6jJApCHoOCWp1dd9elFPNn0u_NSpew/s2048/SJVD7838%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="2048" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5MQl_D43auJYZuVnPDmrIbpJIDMs5Ta-vDOkvskH5oIHebNIzkqLnqUnmUWrb_Jt7Yhk1qx8Grqpm9qbBsQ7n9ocCV-QLAxQo428v_ZkE5Wt13YFGPuSgbZrvpx-NdJoxFHio1gb0PPS2EkNqOX2yWlDBrcL6jJApCHoOCWp1dd9elFPNn0u_NSpew/s320/SJVD7838%5B1%5D.JPG" width="320" /></a></div><br /><br /><span class="cooked-direction-number" style="box-sizing: border-box; display: inline-block; font-size: 1.5rem; font-weight: 800; height: 1.5rem; left: 0px; line-height: 1.5rem; opacity: 0.35; position: absolute; top: 0px; width: auto;"></span><span class="cooked-direction-number" style="box-sizing: border-box; display: inline-block; font-size: 1.5rem; font-weight: 800; height: 1.5rem; left: 0px; line-height: 1.5rem; opacity: 0.35; position: absolute; top: 0px; width: auto;"></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2IGnMS9EaeLyWvTUS1oB2lBiIktOrQtiUuyZvfZT_GbHzc7OmyG7Ytz5tQbY59JBnwOU0WYfQgvFBlQf-81WbuR41aKhH1MkHoa8jQtME4v8uL6n4CQFbqyu-qnuzU6OrvlOMpJkf6_vUbwx20If_UGZuMpHNQN6ZcdeX58bt86GdYhdi2kOPfGULg/s3264/IMG_9175%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2IGnMS9EaeLyWvTUS1oB2lBiIktOrQtiUuyZvfZT_GbHzc7OmyG7Ytz5tQbY59JBnwOU0WYfQgvFBlQf-81WbuR41aKhH1MkHoa8jQtME4v8uL6n4CQFbqyu-qnuzU6OrvlOMpJkf6_vUbwx20If_UGZuMpHNQN6ZcdeX58bt86GdYhdi2kOPfGULg/s320/IMG_9175%5B1%5D.JPG" width="320" /></a></div><br /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; color: black; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.7em; orphans: 2; padding: 10px 20px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Ribollita_ingredienti e dosi:300 gr di cavolo nero - 250 gr di verza-2 patate-2 carote-1 cipolla-1 mazzetto di prezzemolo-200 gr di passata di pomodoro-1 costa di sedano-Olio extravergine d’oliva-Pane toscano raffermo<span style="color: red;">.> per i fagioli > </span>400 gr di fagioli cannellini secchi -1 cucchiaio di olio extravergine di oliva -1 spicchio di aglio-Pepe nero-1 litro di acqua-Sale .<span style="color: red;">METHOD-</span>Mettere a bagno i fagioli per una notte in modo che si ammorbidiscano; trascorse la notte o le 24 ore, preparare un soffritto con lo spicchio d’aglio e l’olio e, una volta pronto, aggiungere i fagioli, salare, pepare e coprire con l’acqua. Lasciar cuocere i fagioli.In una pentola grande, soffriggere la cipolla e il prezzemolo sminuzzato nell’olio quindi aggiungere il cavolo nero e la verza lasciando cuocere per 5 minuti.Aggiungere in pentola la passata quindi anche la carota tagliata a dadini, il sedano a tocchetti, le patate a dadi.Una volta cotti i fagioli, aggiungerli nella pentola con tutte le altre verdure.Tagliare il pane raffermo e farlo arrostire in forno quindi prendere una zuppiera e alternare strati di pane e strati di verdure cotte con il loro brodo di cottura.Lasciar riposare la ribollita per almeno 30 minuti così che il pane assorba il brodo quindi servirla con aggiunta di un filo di olio buono.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOdS_uy4Fx4oi5CsNF7Ujaf2-PwBZG7veoiP46x7nMqnTRzmj5kbWemA0_BmFGSdySJsQY5VWIi3bDLvJIkeS3C_lsObmnZYz5CGmA6uyLFDfIwB2ycw3JXZoW6rQkOTeptbbE4lo6Qdgbpn2EZ7nkOaUEsTdNeQh8zzQvRh7wzpapXKFWK9rfbNuj8Q=s1640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1640" data-original-width="992" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOdS_uy4Fx4oi5CsNF7Ujaf2-PwBZG7veoiP46x7nMqnTRzmj5kbWemA0_BmFGSdySJsQY5VWIi3bDLvJIkeS3C_lsObmnZYz5CGmA6uyLFDfIwB2ycw3JXZoW6rQkOTeptbbE4lo6Qdgbpn2EZ7nkOaUEsTdNeQh8zzQvRh7wzpapXKFWK9rfbNuj8Q=s320" width="194" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Polpettone al forno_ingredienti e dosi per 6/8 persone :<span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="500" data-original="500" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">500</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="g" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">gr</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di carne di manzo macinata</span><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="200" data-original="200" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-200</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="g" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span>r </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di pane raffermo</span><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="1" data-original="1" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-1</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">uovo</span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-latte q.b.</span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-sale q.b.</span><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="35" data-original="35" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-35</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="g" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">gr</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di parmigiano grattugiato</span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-prezzemolo q.b.</span><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="90" data-original="90" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-90</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="g" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span>r </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di provola</span><span> </span><span class="wpurp-recipe-ingredient-notes" color="rgb(153, 153, 153) !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">o altro formaggio</span><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="150" data-original="150" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-150</span><span> </span><span class="wpurp-recipe-ingredient-unit" color="inherit !important" data-original="g" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">gr</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di prosciutto cotto</span><span> </span><span class="wpurp-recipe-ingredient-notes" color="rgb(153, 153, 153) !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">o altro salume</span><span class="wpurp-recipe-ingredient-quantity" color="inherit !important" data-fraction="" data-normalized="4" data-original="4" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-4</span><span> </span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">uova sode</span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">-qualche tocchetto di burro .METHOD-</span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a1a1a; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In un ciotola bagnare il pane con un po' di latte per ammorbidirlo, strizzarlo bene ed aggiungere alla carne con l'uovo e il sale, amalgamare bene il tutto, poi aggiungere il parmigiano grattugiato ed il prezzemolo sminuzzato, mescolare bene, versare il composto su un foglio di carta forno, schiacciare con le mani a formare un quadrato dello stesso spessore.</span><span class="wpurp-recipe-ingredient-name" color="inherit !important" style="-webkit-font-smoothing: antialiased; background: none 0% 0% repeat scroll rgba(0, 0, 0, 0); border-radius: 0px; border: 0px none; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; font-weight: normal; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"></span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1a1a1a; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Farcire mettendo su tutta la superficie il prosciutto, poi la provola grattugiata e tritata e le 4 uova sode sistemate al centro. Avvolgere il polpettone aiutandosi con la carta forno e sigillare bene nella lunghezza e ai due lati in modo che non fuoriesca la farcia. Mettere in superficie qualche tocchetto di burro e chiudere il polpettone nella carta forno a mo' di caramella, sistemare in uno stampo da plumcake per far mantenere meglio la forma. Infornare a 200° statico per 40 minuti, passato il tempo aprire la carta forno e far cuocere ancora il polpettone per altri 15 minuti a 180° ventilato. Sfornare e lasciar intiepidire. Ottimo da consumare tiepido accompagnato con verdure o patate al forno o fritte.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcS4zJX6CoZdWsy0Zcc0GcyZ7rhb_cKzNFWBR9hMfGBp1lgADMT2fc8B00qmOLwLzfaqHWvNj-nhP5gLWIPgmpzhnd8ufMmIWt8lRq7sHcuDf8Tmzfvo60vRK6FHt7LO2M1cTUqmhOOmIU/s1480/CWGI9210%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1480" data-original-width="1115" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcS4zJX6CoZdWsy0Zcc0GcyZ7rhb_cKzNFWBR9hMfGBp1lgADMT2fc8B00qmOLwLzfaqHWvNj-nhP5gLWIPgmpzhnd8ufMmIWt8lRq7sHcuDf8Tmzfvo60vRK6FHt7LO2M1cTUqmhOOmIU/s320/CWGI9210%255B1%255D.JPG" width="241" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">++</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Porc au caramel ( Thit-Rhò , ricetta Vietnamita ) <br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b style="color: #333333; font-family: "Comic Sans MS", cursive; font-size: 14px; text-align: left;">J'ai donc demandé la recette à une amie COOK vietnamienne de me livrer sa recette... </b></p><div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody"><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>Nous avons passé quelques heures à cuisiner ensemble, un pur bonheur ! </b></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>J'ai appris plein de trucs et astuces de sa culture. C'est toujours génial d'appendre !</b></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>J'adore cette cuisine, je ne demande qu'à apprendre encore plein plein plein de choses !!</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>>> Ingredienti e dosi - 1.5 kg de poitrine de porc fraîche désossée- 10 oeufs durs épluchés</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- 4 échalottes ou deux oignons rouges- ciboule et ciboulette- 2 cc de sel fin (facultatif, j'ai trouvé ça un peu trop salé au final)- 4 cs de nuoc mam pur (sauce poisson) + 4 autres- 19 cs de sucre (5 + 12 + 2)- 1 cc de poivre- 1 cc d'aile en poudre- 1 cc de bouillon de poulet (ou un cube).FATE COSI -</b></span></span> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>Faire cuire les oeufs durs. passer à la suite de la recette et les éplucher quand ils sont refroidis.Couper la poitrine en gros cubes, comme des gros lardons.</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>La mettre dans une grande casserole.Hacher très fin les échalotes (ou les oignons rouges) et les ajouter.Ajouter le sel (facultatif). Ajouter 4 cs de nuoc mam, 5 cs de sucre, le poivre et bien mélanger le tout.Mettre
sur feu vif et cuire une dizaine de minutes, ou plus, jusqu'à ce que se
forme au fond de la casserole un important volume d'eau, tout en
mélangeant bien très régulièrement.Ajouter l'ail et encore 2 cs de nuoc mam quand la viande commence à cuire en continuant de mélanger.Maintenant cuire à feu doux.</b></span></span> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>Dans une poelle, mettre le reste du sucre avec une cs d'eau et faire le caramel.En
attendant que le caramel se forme, piquer les oeufs délicatement
jusqu'au jaune avec un cure dents sur toute sa surface. Faire des trous
assez rapprochés les uns des autres. Réserver les oeufs.Quand
le caramel est pris le diluer dans un demi verre d'eau (attention aux
projections), bien mélanger et le verser sur la viande.Ajouter les oeufs entiers dans le fond de la casserole en écartant la viande.Saupoudrer encore avec 2 cs de sucre. Laisser mijoter encore 15/20 minuti.Verser 1 grand verre d'eau froide sur la viande. Éteindre le feu et laisser reposer une heure environ.Au bout de cette heure, rallumer le feu et continuer la cuisson au moins encore 20 minuti. (20/30 minuti ).Pendant ce temps faire cuire le riz.Servir chaud .S'accompagne d'une soupe au chou chinois et gingembre si vous le désirez. (1L
d'eau, quelques feuilles de chou chinois (à défaut, des feuilles de
navet), 1 cs de bouillon (au choix), 1 cm de racine de gingembre coupé
en rondelles fines, 100 gr de viande de porc hachée = tout mettre dans
l'eau, faire bouillir et servir avec le porc au caramel)</b></span></span></div></div></div><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p> ^^^^^^^^^^^^^^^^<br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #252525; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 23px; margin-bottom: 24px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Polipi Murati_ingredienti e dosi >>1 kg di polipetti, 1 cipolla grossa, olio evo, prezzemolo, 400 gr di polpa di pomodori pelati (o pomodori freschi spellati), 1 bicchiere di vino bianco, sale e pepe.METHOD-<b style="box-sizing: border-box; font-weight: bold;"> </b>Pulire bene i polipetti (scegliere quelli che hanno la pelle integra e con le ventose che aderiscono, segno che sono freschi) togliendo occhi e becco. Affettare la cipolla e farla imbiondire con olio extravergine d’oliva, aggiungere un bicchiere di vino bianco e far evaporare. Versare il pomodoro pelato a pezzi, prezzemolo, sale e pepe. Non appena raggiunge il bollore versare i polipetti e chiudere il coperchio, tenere la fiamma alta; appena dal rumore si percepisce che ribolle, aprire il coperchio e mescolare, a questo punto chiudere il coperchio e far cuocere a fuoco medio basso per 15 minuti circa, senza mai aprire e mescolare.Mangiare accompagnando con tanto pane!Se dovesse rimanere del condimento, cucinare gli spaghetti, scolarli due minuti prima del tempo di cottura e far finire di cuocere nella zuppa.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1YNYvmRMBZXZsZKSQwPiDaufG7K_jfdnjVwcnjUP3Uuf2X6wEZGQsOrhMhpy-9RFTmURRJrlaOLJgCt9SkO2icDsmDzeNQkFGx67aIdXwxFwdhM-UCehTwiePHsdUH6BIPiNGysfHQltlhuXEubpA0SsQGi6n_9sKT53kZoaEaBnRLPo93p6ucpUAw/s320/polpo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="318" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1YNYvmRMBZXZsZKSQwPiDaufG7K_jfdnjVwcnjUP3Uuf2X6wEZGQsOrhMhpy-9RFTmURRJrlaOLJgCt9SkO2icDsmDzeNQkFGx67aIdXwxFwdhM-UCehTwiePHsdUH6BIPiNGysfHQltlhuXEubpA0SsQGi6n_9sKT53kZoaEaBnRLPo93p6ucpUAw/s1600/polpo.JPG" width="318" /></a></div><br /><p></p><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++++++++</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Tourment d'amour _ingredienti e dosi ::<br /></p><h1 class="bloc_title"> <span style="display: block; margin: 0px; padding: 0px; text-align: center;"><a class="plink" href="https://bellebelle971-recettes.skyrock.com/1940925511-Tourment-d-amour.html" itemprop="name"><b><span style="font-size: 14px;"><br /></span></b></a></span>
</h1>
<div class="image-container center" id="container-1940925511"><span style="font-size: 12px;"><span style="font-family: Comic Sans MS, cursive;">250 gr de pâte brisée,</span></span><span style="font-size: 12px;"><span style="font-family: Comic Sans MS, cursive;"> confiture de coco (ou de goyave, ou de banane),</span></span><br /><span style="font-size: 12px;"><span style="font-family: Comic Sans MS, cursive;"></span></span></div><span style="font-size: 12px;"><span style="font-family: Comic Sans MS, cursive;"> 5 oeufs, 150 gr de sucre en poudre, 150 gr de farine, 1 cuil. à café d'essence de vanille, 6 moules à tartelette.FATE COSI ->Garnissez les moules à tartelette avec la pâte brisée. Préparez le biscuit en battant les oeufs entiers avec le sucre,
jusqu'à ce que le mélange soit mousseux puis ajoutez la farine en pluie
et l'essence de vanille. Mélangez.Préchauffez le four th.6 (180°C).Versez la confiture sur le fond de pâte.Puis versez la pâte à biscuit.Faites cuire à four chaud pendant 30 à 40 minutes.</span></span><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++++++++++++++++++++</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Zuppa di patate e cozze_ingredienti e dosi -<br /><div class="table-w" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #333333; font-family: "Open Sans", sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px 0px 2.5rem; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><table cellspacing="0" class="ing-list" style="background-color: transparent; border-radius: 0px; box-sizing: inherit; font-family: "Brandon Grotesque", sans-serif; margin-bottom: 1rem; width: 804px;"><tbody style="background-color: transparent; border: 1px solid rgb(242, 242, 242); box-sizing: inherit;"><tr style="background-color: transparent; border-bottom: 0px none; box-sizing: inherit;"><td style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: medium none; box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem;">Pomodoro a cubetti 400 gr</td><td style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: 1px solid rgb(235, 235, 234); box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem;">800 gr</td></tr><tr style="background-color: transparent; box-sizing: inherit;"><td class="c1" style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: medium none; box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem; width: 240.8px;">Aglio</td><td style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: 1px solid rgb(235, 235, 234); box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem;">2 spicchi</td></tr><tr style="background-color: transparent; border-bottom: 0px none; box-sizing: inherit;"><td class="c1" style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: medium none; box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem; width: 240.8px;">Cozze</td><td style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: 1px solid rgb(235, 235, 234); box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem;">1 kg</td></tr><tr style="background-color: transparent; box-sizing: inherit;"><td class="c1" style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: medium none; box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem; width: 240.8px;">Olio extra vergine di oliva</td><td style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: 1px solid rgb(235, 235, 234); box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem;">2 cucchiai</td></tr><tr style="background-color: transparent; border-bottom: 0px none; box-sizing: inherit;"><td class="c1" style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: medium none; box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem; width: 240.8px;">Patate medie</td><td style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: 1px solid rgb(235, 235, 234); box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem;">2</td></tr><tr style="background-color: transparent; box-sizing: inherit;"><td class="c1" style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: medium none; box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem; width: 240.8px;">Pepe nero</td><td style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: 1px solid rgb(235, 235, 234); box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem;">q.b.</td></tr><tr style="background-color: transparent; border-bottom: 0px none; box-sizing: inherit;"><td class="c1" style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: medium none; box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem; width: 240.8px;">Prezzemolo</td><td style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: 1px solid rgb(235, 235, 234); box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem;">TRITO <br /></td></tr><tr style="background-color: transparent; box-sizing: inherit;"><td class="c1" style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: medium none; box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem; width: 240.8px;">Sale</td><td style="background-color: transparent; border-bottom: 1px solid rgb(235, 235, 234); border-left: 1px solid rgb(235, 235, 234); box-sizing: inherit; margin: 0px; padding: 0.375rem 0.5rem;">q.b.</td></tr></tbody></table></div><h5 class="prep-title" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #333333; font-family: "Brandon Grotesque", sans-serif; font-size: 1.25rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: 2px; line-height: 1.2; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-rendering: optimizelegibility; text-transform: uppercase; white-space: normal; widows: 2; word-spacing: 0px;">METHOD- La zuppa patate e cozze è semplicissima e veloce da preparare: come prima cosa pulite per bene le cozze, raschiatele esternamente se necessario ed eliminate la barbetta che fuoriesce dalle valve. Sbucciate le patate e tagliatele a piccoli pezzettini.In una padella, versate l’olio extra vergine di oliva e fate imbiondire l’aglio tritato. Aggiungete le patate e fatele soffriggere per un minutino. Unite anche i<span> </span><b style="box-sizing: inherit; font-weight: 700; line-height: inherit;">POMORODI A CUBETTI </b>, insaporite con un pizzico di sale e fate cuocere per una decina di minuti, mescolando di tanto in tanto.Aggiungete ora nella pentola tutte le cozze, coprite con un coperchio e lasciatele aprire, ci vorranno al massimo 5 minuti, in cottura le cozze rilasceranno i loro liquidi formando un sughetto delizioso.A cottura ultimata, insaporite la zuppa di patate e cozze con prezzemolo tritato e pepe nero e servite il piatto ben caldo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JV-c5DAqclAmIfmYfxdgICLe6iUHK6TmwObhM6s3xDZel2z1djsXQY3tXf6hCyEXp5jx-jbe_OLUvnJtRUX80AeHZ3TcS2DkAJbCg2mI1MJr42xlbGpKSpO02ahK83Af23YuNe-dAyDB/s897/IMG_E1888%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="879" data-original-width="897" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JV-c5DAqclAmIfmYfxdgICLe6iUHK6TmwObhM6s3xDZel2z1djsXQY3tXf6hCyEXp5jx-jbe_OLUvnJtRUX80AeHZ3TcS2DkAJbCg2mI1MJr42xlbGpKSpO02ahK83Af23YuNe-dAyDB/s320/IMG_E1888%255B1%255D.JPG" width="320" /></a></div> **********</h5></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <div dir="ltr" style="text-align: left;" trbidi="on"><b style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #494e51; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: bolder; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Panettone milanese _ Ingredienti panettone :</b><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #494e51; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span> </span></span><b style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #494e51; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: bolder; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Primo impasto</b><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #494e51; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">: 100 g lievito naturale, 420 gr farina 00, 130 gr zucchero, 100 gr burro, 135 gr acqua, 110 gr tuorli d’uovo –<span> </span></span><b style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #494e51; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: bolder; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Secondo impasto</b><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #494e51; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">:
110 gr farina 00, 180 gr tuorli, 110 gr zucchero vanigliato a velo, 130
gr burro morbido, 26 gr miele d’acacia, 8,5 gr sale, 75 g acqua, 250 gr
cubetti d’arancia candita, 150 gr cedro candito, 350 gr uvetta, 1 bacca
di vaniglia, 1 arancia, 1 mandarin<b>o</b></span><b style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #494e51; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: bolder; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">:</b><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #494e51; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span> METHOD ( preparazione ) </span>iniziamo
dal primo impasto e nell’acqua sciogliamo lo zucchero, versiamo nella
planetaria e uniamo la farina 00, impastiamo e aggiungiamo il lievito
naturale già rinfrescato, aggiungiamo un po’ alla volta i tuorli,
impastiamo e solo dopo uniamo il burro morbido a pezzetti, lavoriamo
ancora per un totale di 20 minuti e copriamo poi l’impasto nella
ciotola, deve lievitare per 12 ore a 24 gradi, deve triplicare il suo
volume.</span>Passiamo al secondo impasto: versiamo il primo impasto
lievitato nella planetaria e aggiungiamo la farina, metà dell’acqua e
lavoriamo ancora, aggiungiamo lo zucchero e poi i tuorli ma in più
tempi, impastiamo e uniamo il burro morbido a pezzetti, un po’ alla
volta. Aggiungiamo il miele e i semi di vaniglia. Otteniamo un impasto
liscio a cui aggiungiamo l’acqua rimasta, il sale e poi canditi uvetta,
scorza grattugiate di agrumi e adesso possiamo arrotondare il panetto e
fare lievitare per 1 ora a 28 gradi. Arrotondiamo di nuovo il panetto e
disponiamo nello stampo di carta, facciamo lievitare per 6 o 7 ore,
l’impasto deve raggiungere il bordo dello stampo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qvcxY7m8xVLJl0HNPZwTkVNfHQi-d65LPHafhipJKzRMuXmas28dcV7dKrWgGev-RoQxfZrRAf7m1ocTNwKzNVGiPtrY1QY6SsPk4zNg4TISWxAEnhzPM_2ZKgoDjRKNqYxjjWKa-hCX/s1772/HXKP8416.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="971" data-original-width="1772" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qvcxY7m8xVLJl0HNPZwTkVNfHQi-d65LPHafhipJKzRMuXmas28dcV7dKrWgGev-RoQxfZrRAf7m1ocTNwKzNVGiPtrY1QY6SsPk4zNg4TISWxAEnhzPM_2ZKgoDjRKNqYxjjWKa-hCX/w400-h219/HXKP8416.JPG" width="400" /></a></div><div class="a-single a-14" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #494e51; font-family: Lato, sans-serif; font-size: 10px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div id="beacon_76c64d2c1d" style="box-sizing: border-box; left: 0px; position: absolute; top: 0px; visibility: hidden;"><img alt="" height="0" src="https://servedby.publy.net/lg.php?bannerid=0&campaignid=0&zoneid=2969&loc=https%3A%2F%2Fwww.ultimenotizieflash.com%2Fcucina%2Fdolci%2F2019%2F12%2F13%2Fla-ricetta-del-panettone-milanese-di-sal-de-riso-a-la-prova-del-cuoco-13-dicembre-2019&referer=https%3A%2F%2Fwww.google.it%2F&cb=76c64d2c1d" style="border-style: none; box-sizing: border-box; height: 0px; max-width: 100%; vertical-align: middle; width: 0px;" width="0" /></div></div> </div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on"> </div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">Risotto ai funghi porcini - ingredienti e dosi per 3/4 persone _ 480</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">riso<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">carnaroli -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 80</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">burro -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">100</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Parmigiano Reggiano</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">l</span><span>itro </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">brodo vegetale -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 25</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">funghi<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">porcini secchi</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">funghi<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">porcini freschi</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">scalogno</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -½</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">bicchiere</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vino<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">bianco</span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;"> - </span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Sale -</span><br /><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Olio<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">extravergine di oliva</span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;"> - </span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Prezzemolo - </span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">spicchio</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">aglio .METHOD-</span>Inizio mettendo a sobbollire un brodo vegetale (acqua, carote, sedano, cipolla, pomodoro e prezzemolo).Sciacquo
velocemente in acqua corrente i funghi secchi e poi li metto ammollo in
una tazza di acqua tiepida per circa 30 minuti.Intanto procedo con la
pulizia e il taglio dei porcini freschi: li faccio a lamelle non troppo
sottili.Trascorso il tempo necessario, provvedo a filtrare il liquido di
infusione dei funghi secchi e, se necessario, li riduco di
dimensioni.In una padella soffriggo lo spicchio d’aglio con un filo
d’olio e faccio rosolare i porcini freschi.Trito finemente lo scalogno e
lo faccio imbiondire con metà del burro in una pentola larga e
bassa.Verso il riso e lo tosto mescolando continuamente con il mio
cucchiaio. È un passaggio che permette di preservare la compattezza del
chicco durante la cottura.Il riso sarà tostato quando inizierà a
brillare o quando, al tatto, non si potrà più tenere fra le mani senza
rischiare l’ustione.A questo punto sfumo con il vino bianco.Continuo a
mescolare per agevolare una distribuzione uniforme dell’amido.Aggiungo
un mestolo di brodo vegetale, i funghi secchi e la loro acqua
d’infusione.A fuoco moderato proseguo la cottura per circa 15 minuti
continuando a bagnare il riso con il brodo caldo poco alla volta, fino
ad assorbimento.Aggiusto di sale e spengo il Aggiungo il restante burro e
il parmigiano grattugiato .Copro e lascio riposare per 2 minuti. Giro
per l’ultima volta il risotto, impiatto e spolvero con prezzemolo e
pepe.Ricordate che il riso deve risultare “all’onda”, cioè denso,
morbido, avvolgente anche se preparato in pentola e non in padella, con
il tipico gesto del salto.Finisco il piatto con i miei meravigliosi
porcini freschi. </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> ********************<br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;">Insalata Russa _ingredienti per 4 persone ;:</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> 350</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">patate a pasta bianca o gialla</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> - 200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">carote fresche</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> - 100</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">fagiolini</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> - 100</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">pisellini novelli freschi</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> - 2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">cucchiai</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">capperi</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> - 4</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">uova</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> - 3</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">cetriolini</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> - 1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">cucchiaio</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">olio extra-vergine di oliva</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> -1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">cucchiaino</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">aceto bianco</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> - 250</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">maionese (o in alternativa 250 gr di smetana, la panna acida usata in Russia) - METHOD-</span><span style="border: 0px none; box-sizing: border-box; display: block; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">Per prima cosa dovete lavare, sbucciare e tagliare a cubetti le patate e le carote, aiutandovi con una mandolina e metterle a bagno nell'acqua fredda perché non si anneriscano.</span><div class="wprm-recipe-instruction-text" style="border: 0px none; box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"><span style="border: 0px none; box-sizing: border-box; display: block; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">Successivamente lavate e spuntate i fagiolini e mettete insieme le verdure con i piselli sgranati in una grande casseruola .<span style="font-size: 1em;">Lessate il tutto per circa 10 minuti in abbondante acqua salata acidulata con un cucchiaio di</span><span style="font-size: 1em;"> </span><b style="font-size: 1em;">aceto</b><span style="font-size: 1em;"> </span><span style="font-size: 1em;">bianco. </span><span style="border: 0px none; box-sizing: border-box; font-size: 1em; font-weight: inherit; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">Suggerimento: le verdure devono essere "al dente" e non molle, state attenti ai tempi di cottura ed assaggiatele saltuariamente, eventualmente lessandole meno.</span><span style="font-size: 1em;">Una volta lessate le verdure, dovete asciugarle bene sulla carta assorbente.Mettete quindi in una ciotola l'olio, l'aceto, un pizzico di sale e di pepe.Emulsionate bene gli ingredienti e incorporate le verdure, i cetriolini tagliati a dischetti e le uova sode, che avrete tagliato in pezzi piccoli.Mescolate fino ad ottenere un composto omogeneo.A questo punto dovete amalgamare la maionese alle verdure senza comunque annegarle.Sistemate l’insalata russa fatta in casa in un piatto da portata e se volete decorate con capperi e cetrioli.</span></span></div><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #2c2f34; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 26px; list-style: none; margin: 0px 0px 25px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Servite infine in tavola, magari decorando ed insaporendo con un po’ di<span> </span><b style="border: 0px none; box-sizing: border-box; font-weight: 600; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"><span style="color: black;"><i>aneto.</i><br /></span></b></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRg2sBKosesd30Yh-Cd7UvRnzAv7Px3606xo6JPJWD8i0n6LpAFI1Xq-XBH7JOZUjZbxM6o29QQsTUDWiyeW-2-kHIS11M_CGwYDWDMXj6ojj1CaDg8PdBgaepj_XtbpU0tYiUhJdmKro/s1834/IMG_8196%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1232" data-original-width="1834" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRg2sBKosesd30Yh-Cd7UvRnzAv7Px3606xo6JPJWD8i0n6LpAFI1Xq-XBH7JOZUjZbxM6o29QQsTUDWiyeW-2-kHIS11M_CGwYDWDMXj6ojj1CaDg8PdBgaepj_XtbpU0tYiUhJdmKro/w320-h215/IMG_8196%255B1%255D.JPG" width="320" /></a></div></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: roboto, serif, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin-block-end: 5px; margin-block-start: 10px; margin-block: 10px 5px; margin-inline-end: 0px; margin-inline-start: 0px; margin-inline: 0px; margin: 0px 0px 9px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-shadow: rgb(0, 0, 0) 0.2px 0.2px 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;">Sarde a Beccafico _</span>1 kg di sarde -150 gt di pangrattato - 3 cucchiai di pecorino grattugiato - 2 /3 acciughe sotto sale -1 ciuffo di prezzemolo -30 gr di pinoli - 50 gr di uvetta - 2 limoni - zucchero - olio extravergine d’oliva - foglie di alloro -sale - pepe .METHOD -Scaldate 2 cucchiai di olio in padella e lasciate dorare il pangrattato.Trasferitelo in una terrina, ma tenetene da parte un cucchiaio.Aggiungete l’uvetta ammollata in acqua tiepida e strizzata, i pinoli, le acciughe dissalata, diliscate e sciolte in poco olio, il prezzemolo tritato, il pecorino, un po’ di sale e un po’ di pepe.Amalgamate bene tutto, incorporando, se necessario, altro olio.Pulite le sarde ed eliminate la testa e le lische.Lavatele, stendetele su un piano e salatele.Distribuite su ciascuna una parte del composto e arrotolate, formando gli involtini.Disponetele in una teglia unta, alternando con foglie di alloro e fettine di limone.Irrorate con un’emulsione di succo di limone e cospargete con il pangrattato rimasto e un pizzico di zucchero.Infornate a 200° per 15 minuti. Servite caldo o a temperatura ambiente.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bc-6QK7oVo02pdfstWlqv84FAWQNEi_EZLNDJb3YNJec2nz7pyDnRHJBSlCdAVjRvwVNjdfJ0oZubYibWWQoEPBlKxQ2tO9iY6f-nooc2U5YSoyLlAQmU5TGH6_IeNaJ8v36beQBGIvD/s1600/IMG_7498%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="729" data-original-width="1442" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bc-6QK7oVo02pdfstWlqv84FAWQNEi_EZLNDJb3YNJec2nz7pyDnRHJBSlCdAVjRvwVNjdfJ0oZubYibWWQoEPBlKxQ2tO9iY6f-nooc2U5YSoyLlAQmU5TGH6_IeNaJ8v36beQBGIvD/s320/IMG_7498%255B1%255D.JPG" width="320" /></a></div>
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<h2 style="background-color: #e7eacb; color: #55582f; font-family: georgia, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-transform: none; white-space: normal; word-spacing: 0px;">
<i>Pasta con i Broccoli_Ingredienti per 4 persone:</i><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">350</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">di pasta</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">-</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 600</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">di broccoli</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> -poco bicarbonato</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">spicchio</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">di aglio</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">peperoncino</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> -sale</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> -olio di oliva .METHOD-</span>Puliamo
i nostri broccoli. Eliminiamo i torsoli, immergiamo in una scodella
colma d’acqua con un po’ di bicarbonato. Lasciamo in ammollo per 15
minuti, poi sciacquarli., POI sbollentiamoli in acqua salata e nella
stessa acqua cuociamo anche la pasta.In una padella invece facciamo
soffriggere aglio, olio e peperoncino e poi tuffiamoci i
broccoli.Aggiungiamo un po’ di acqua della cottura e continuiamo a
cuocere i broccoli fino a consistenza desiderata.Scoliamo la pasta
aldente, aggiungiamo i broccoli e il sughetto, amalgamiamo e impiattiamo
la nostra pasta con broccoli.</h2>
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<span style="background-color: #e7eacb; color: purple; font-family: georgia, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"> <b><span style="color: blue;">Filetto di bue alla Rossini _ingredienti per 2 persone :</span></b></span><span style="background-color: #e7eacb; color: #55582f; font-family: georgia, serif;"><span style="font-size: 15px;"> 2 </span></span><span style="background-color: #e7eacb; box-sizing: border-box; color: #55582f; font-family: georgia, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">filetti o medaglioni</span><span style="background-color: #e7eacb; color: #55582f; font-family: georgia, serif;"><span style="font-size: 15px;"> di 3 cm da circa 120 gr di peso - 2 fette di </span></span><span style="background-color: #e7eacb; box-sizing: border-box; color: #55582f; font-family: georgia, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">pancarrè</span><span style="background-color: #e7eacb; color: #55582f; font-family: georgia, serif;"><span style="font-size: 15px;"> - 80 gr di </span></span><span style="background-color: #e7eacb; box-sizing: border-box; color: #55582f; font-family: georgia, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">burro</span><span style="background-color: #e7eacb; color: #55582f; font-family: georgia, serif;"><span style="font-size: 15px;"> - 2 /3 filetti di </span></span><span style="background-color: #e7eacb; box-sizing: border-box; color: #55582f; font-family: georgia, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">acciughe</span><span style="background-color: #e7eacb; color: #55582f; font-family: georgia, serif;"><span style="font-size: 15px;"> sotto sale, puliti - 4 lame di </span></span><span style="background-color: #e7eacb; box-sizing: border-box; color: #55582f; font-family: georgia, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">tartufo</span><span style="background-color: #e7eacb; color: #55582f; font-family: georgia, serif;"><span style="font-size: 15px;"> tagliate spesse - 5 cl di </span></span><span style="background-color: #e7eacb; box-sizing: border-box; color: #55582f; font-family: georgia, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">vino Madeira</span><span style="background-color: #e7eacb; color: #55582f; font-family: georgia, serif;"><span style="font-size: 15px;"> o del Marsala o Sherry</span></span><span style="background-color: #e7eacb; box-sizing: border-box; color: #55582f; font-family: georgia, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"> - sale e pepe</span><span style="background-color: #e7eacb; color: #55582f; font-family: georgia, serif;"><span style="font-size: 15px;"> o odori.</span></span><br />
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Method: Comprate due (o più) tournedos: fette della parte finale del filetto, tagliate in spessi medaglioni da circa 3 cm di spessore. Legate le fette di filetto con spago perché non perdano la forma rotonda. Se volete aggiungere degli odori fatelo tra lo spago e la carne. Per esempio una fogliolina di alloro.Dorate nel burro le due fette di pan carrè private dei bordi e mettetele da parte; poi dorate i due medaglioni, su entrambi i lati per <time datetime="PT4M" style="box-sizing: border-box;">4 minuti</time> per lato circa e lasciandoli leggermente al sangue. Quindi togliete lo spago e gli odori dai tournedos e teneteli in caldo con della carta stagnola per esempio.Nel fondo di cottura dei medaglioni, sciogliete le acciughe e versate del Maidera o del Marsala o Sherry e riducede il sugo di cottura della carne con il vino, per poi colare questa riduzione sulla torretta di carne e pane.Disponete gli ingredienti a torretta mettendo sul fondo il pane tostato, poi il filetto, una spurzzata di sale e pepe, le lame di tartufo e in ultimo colate la salsa di vino liquoroso sulla torretta.</div>
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<b>Cassoulet : ingredienti e dosi per 6/8 persone _ </b><br />
- 1 litre de haricots secs blancs <br />
- 1 carotte<br />
- 1 oignon pique de 3 clous de girofle<br />
- 200 gr d'oignon hache<br />
- 2 bouquets garnis<br />
- 5 gousses d'ail<br />
- 1 pot de graisse d'oie<br />
- 6 tomates pays, pelées et épépinées<br />
- 300 gr de lard de poitrine<br />
- 200 gr de couennes fraîches<br />
- 750 gr d'échine de porc<br />
- 800 gr de haut carre d'agneau<br />
- 3 à 400gr de saucisse de Toulouse <br />
- 1/2 saucisson à l'ail cuit <br />
- 2 morceaux de confit de canard<br />
- Faire tremper les haricots 6 h00 dans de l'eau froide. <br />
>> FATE COSI >>> Dans une grande casserole avec une cuiller de graisse d'oie, faire
cuire le lard, la couenne, la carotte, l'oignon piqué, 3 gousses d'ail,
un bouquet garni et les haricots couverts d'eau ; faire cuire a feu doux (juste un petit bouillon) pendant 1 heure. <br />
Le lard salant beaucoup, goûter avant de rectifier l'assaisonnement.<br />
Dans une sauteuse, faire revenir à la graisse d'oie : l'échine de porc
et le carre de mouton en salant et surtout poivrant généreusement, puis
sortez les viandes bien rissolées et dans la même casserole, ajouter
l'oignon haché, un bouquet garni, 2 gousses d'ail écrasées, les tomates
concassées, et la saucisse. Faire cuire 1 heure à feux doux et à couvert en mouillant d'un peu de jus de marmite.<br />
Retirer les viandes qui ont cuit avec les haricots, et retirer les
légumes de ceux ci, découper le saucisson en tranches de ±1cm
d'épaisseur, couper les viandes en dés de 5 cm, idem pour la couenne. Dans un grand plat en terre creux ou une marmite allant au four,
disposer les couennes au fond, surmontées d'une couche de viandes et de
sauce de saucisse et saucisson, puis une couche de haricots, puis de
viandes et de sauce, de saucisse et saucisson, puis de haricots, poser
le confit sans l'excédent de sa graisse au dessus ajouter une bonne
cuiller à soupe de graisse d'oie. <br />
Mettre au four chaud (170°) 2h environ (goûter que les pois s'écrasent bien, sans se défaire pour autant).</div></div><br /> *********************<br />
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<span style="color: purple;">Qatayef ( Syria ) ingredienti e dosi :</span> Makes a dozen , note : if you are using goat cheese, cream cheese or<a href="http://fiestafarms.ca/14516/food/labneh-and-greek-yogurt" style="background-color: transparent; box-sizing: inherit; color: #ab3a21; text-decoration: none;"> labneh</a>, remove from refrigerator and bring to room temp.<b style="box-sizing: inherit; font-weight: 700;">Batter:</b> 1 teaspoon yeast - 1 ¼ cup warm water -1 tablespoon sugar -¾ cup milk -2 cups flour -1/8 teaspoon salt -½ teaspoon baking powder.<span style="color: red;">> filling ></span> ½ cup chopped nuts: pistachios, walnuts, almonds etc - ½ cup goat cheese, cream cheese or<a href="http://fiestafarms.ca/14516/food/labneh-and-greek-yogurt" style="background-color: transparent; box-sizing: inherit; color: #ab3a21; text-decoration: none;"> labneh </a>-2 tablespoons honey -1 tablespoon orange-blossom water<b style="box-sizing: inherit; font-weight: 700;"> </b><b style="box-sizing: inherit; font-weight: 700;">Orange-blossom</b> <b style="box-sizing: inherit; font-weight: 700;">cinnamon syrup:</b> ½ cup sugar -¼ cup water -1/4 cup corn syrup - ½ teaspoon cinnamon - 2 tablespoons orange-blossom water .<span style="color: red;">fate cosi -</span>To prepare the batter: in the first bowl add sugar to the warm water and add the yeast. Leave for about five minutes or until yeast is obviously active and bubbly. Stir in milk. In a second bowl sift together flour, salt and baking powder. Whisk the ingredients of the second bowl into the first bowl. Batter should be smooth and not overly thick (if it is too thick the pancakes will too puffy making them hard to fill and fold over). Cover the bowl and let it rest for about 40 minutes. Meanwhile, prep the filling and make the syrup.>> Filling; cream together cheese, walnuts, honey and orange-blossom water.Syrup: Mix sugar and water in a saucepan over medium heat, stirring, until the sugar is dissolved. Stir in corn syrup and cinnamon and continue to cook for about 5 minutes. Remove from heat and stir in the orange-blossom water. Keep warm; it will thicken as it cools.To make the pancakes heat a lightly greased griddle or frying pan to medium hot. With a ladle or ice-cream scoop, pour batter onto griddle; pancakes should be about 5 inches in diameter. Cook for about 3-4 minutes or until several bubbles appear on the top. The bottom should be golden brown. Remove pancake(s) from griddle and set aside, bottoms down. Don’t stack them or they will stick together. Let cool to room temperature.Place about a tablespoon of filling on each pancake, leaving space around the perimeter. Wet your finger and run it along half the pancake’s edge; fold the pancake in half and crimp together/seal the edges with your fingers.To fry, heat 1-2 inches of vegetable oil in a pot to 365F, 165 C. Choose an oil with a higher smoke point like canola, peanut oil or olive oil. I used coconut oil. Gently place the qatayef in the hot oil, do not overcrowd. Fry for about 2 minutes, then turn the qatayef over with tongs and fry for another 2 minutes. Remove from oil with tongs and set on a wire rack.Drizzle syrup over the qatayef or serve with the syrup.</div>
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<span style="color: red;">Torta di Ricotta ( Sicilia )ingredienti e dosi :</span>gr 400 ricotta -gr 150 pecorino grattugiato -<br />
basilico, prezzemolo - 4 uova -burro, sale, pepe e noce moscata.<span style="color: red;">method-</span> passate al setaccio la ricotta facendo cadere il passato in una ciotola che lo mescolerà con del pecorino grattugiato, accantonando però una parte del passato prima dell'operazione, tre tuorli d'uovo battuti, del prezzemolo e basilico tritati, sale, pepe, un pizzico di noce moscata ed incorporate, mescolando delicatamente, quattro albumi montati a neve. Imburrate uno stampo, infarinatelo e versate l'impasto. Spianate la superficie, aggiungete il pecorino avanzato e cuocete a forno caldo, a fiamma bassa, per 30 minuti. Togliete la torta dalla forma quando si sarà raffreddata e servitela.</div>
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Soup de pain d'ail et Ravioli _ingredienti e dosi :</div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: 14px;">Les quantités indiquées permettent de réaliser 4 entrées généreuses ou 3 petits plats de résistance.</span><br /> <span style="font-size: 14px;">4 gousses d'ail</span><span style="font-size: 14px;"> - 1 échalote</span><span style="font-size: 14px;"> - 30 gr de beurre</span><span style="font-size: 14px;"> -125 gr de pain rassis en morceaux</span><span style="font-size: 14px;"> - 1 litre de bouillon de légumes bien chaud</span><span style="font-size: 14px;"> -250 ml de crème liquide - </span><span style="font-size: 14px;"> 1 sachet de ravioli aux cèpes et champignons en persillade Coquelicot Provence</span><span style="font-size: 14px;"> - Quelques feuilles de thym</span><span style="font-size: 14px;"> - Poivre .FATE COSI >></span><br /><span style="font-size: 14px;">Pelez et émincez les gousses d'ail et l'échalote.</span><br /><span style="font-size: 14px;">Faites fondre le beurre dans une casserole et faites revenir ail et échalote pendant 2 minutes.</span><br /><span style="font-size: 14px;">Ajoutez les morceaux de pain et remuez 2 minutes.</span><br /><span style="font-size: 14px;">Ajoutez le bouillon chaud et laissez cuire 20 minutes à feu moyen.</span><br /><span style="font-size: 14px;">Hors du feu, ajoutez la crème et mixez. Maintenez au chaud à feu très doux (minimal).</span><br /><span style="font-size: 14px;">Faites cuire les ravioli en les plongeant 4 minutes dans l'eau bouillante salée. Égouttez.</span><br /><span style="font-size: 14px;">Remplissez des assiettes creuses avec la soupe et déposez dedans les ravioli.</span><br /><span style="font-size: 14px;">Parsemez de feuilles de thym et de poivre.</span><br /> *********</div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on"> Saltimbocca alla Romana_ingredienti e dosi :Fettine di Vitello (circa 300 gr)-50 gr di prosciutto crudo-12 Foglioline di salvia-Olio extra vergine di oliva-Vino bianco-Sale q.b-Pepe nero q.b-50 gr di burroFarina 00.METHOD-Per la preparazione dei saltimbocca alla romana si parte dalla fettine di vitello, infatti dopo aver provveduto a tagliare delle fettine sottilissime, se avete problemi fateli tagliare direttamente dal vostro macellaio, battetele con un batticarne per rendere ancora più sottile le fettine di vitello.Al centro di ogni fetta di vitello disponete una fettina di prosciutto crudo più o meno della grandezza della fetta di vitelloSopra la fetta di prosciutto posizionate una foglia di salvia e fissatela alla carne con un piccolo stuzzicadenti in modo che resti tutto ben saldoPosizionate le fettine di vitello con prosciutto su un piatto dove avrete precedentemente versato un po' di farina 00 ed infarinate solo un lato della fettina di vitelloIn una padella sufficientemente ampia versate un filo d'olio extra vergine di oliva e il burro e cuocete a fuoco alto finché il burro non sarà completamente scioltoUna volta che il burro si sarà totalmente liquefatto disponete le fettine di vitello nella padella dal lato infarinato. Se vi è possibile mettetele in modo che possano entrarci tutte in modo da poterle cuocere contemporaneamenteCuocete a fuoco alto fino a quando le fettine non saranno ben dorate aggiungendo un po' di pepeQuando le fettine di vitello risulteranno belle dorate sfumate con del vino bianco e lasciate evaporare. Non appena la parte alcolica sarà evaporata completamente coprite con un coperchio e lasciate cuocere per al massimo un minutoAggiungete giusto un pizzico di sale, ma senza esagerare, ricordate che già il prosciutto crudo conferisce al piatto un certo grado di sapiditàA questo punto i vostri saltimbocca alla romana sono cotti. Posizionateli su un bel piatto da portata utilizzando il sughetto che si è formato durante la cottura come base. Come accompagnamento potrete preparare un'insalata verde oppure delle verdure di stagione grigliate , SERVIRE CALDO.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XQ5TRILkBq53dwFcgKm0v2u_WDmZjik2yIG9Hk2m14RUx9teGn1ygssARgy2swFai12JP7vuuvViFRNwIUYS_hPcqsBnEuE_t_et3N1WH-2TgteoCZ0TZm-BICi23tMYSAScV6OSsnEYTF-bxWfq52T8XpJWeVhnhaXuYEgbOqdEjgPYYfzaNKJQsw/s1271/NDJO0470%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1271" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XQ5TRILkBq53dwFcgKm0v2u_WDmZjik2yIG9Hk2m14RUx9teGn1ygssARgy2swFai12JP7vuuvViFRNwIUYS_hPcqsBnEuE_t_et3N1WH-2TgteoCZ0TZm-BICi23tMYSAScV6OSsnEYTF-bxWfq52T8XpJWeVhnhaXuYEgbOqdEjgPYYfzaNKJQsw/s320/NDJO0470%5B1%5D.JPG" width="320" /></a></div><br /><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on">***<br />
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<span style="color: purple;">Bagar's purse (Pakinstan) _ingredienti e dosi per 6/8 persone :</span><br />
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16 each 6" White Corn Tortillas (10600)<br />
6 oz. wt. Baby Spinach Leaves<br />
8 oz. wt. Baby Bella Mushrooms , sliced<br />
1 each Red Bell Pepper , seeded and small diced<br />
2 tsp. Fresh Garlic , minced<br />
1 oz. vol. Yellow Onion , small diced<br />
5 oz. wt. Feta Cheese<br />
4 oz. vol. Cream Cheese<br />
Kosher Salt and Black Pepper , to taste<br />
16 each 4" Green Leek Strips , blanched<br />
10 oz. vol. Leek Cream Dippinng Sauce (see related recipe) _<b>fate cosi > </b> Heat olive oil in sauté pan over medium heat.Sauté mushrooms and bell peppers and season with salt and pepper.Add onions, garlic and sauté an additional 1-2 minutes.Remove from heat and fold in spinach leaves. Place into stainless bowl and cool completely.To make purses: Quickly dip white corn tortillas in 360°F oil and stack on parchment lined half sheet pan.Remove chilled vegetables and fold in feta and cream cheese.Lay oil dipped white corn tortillas in a single layer on sheet pan. Scoop 1 oz. of filling in the center of each tortilla.Pull all sides of the tortilla to the top and secure purse with leek strips.>>To Bake: Place tortilla purses on a parchment lined sheet pan and place in 400° F oven for approximately 10 minutes or until tops and sides begin to crisp and center is hot.</div>
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<i><b><span style="color: blue;">Morue ' l'Americane ( salt cod with rice ) ingredienti e dosi per 4 persone.</span></b></i>
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<span style="font-family: "verdana";"><span style="color: #5e2f00; font-size: x-small;">10 oz. [1
2/3 cups] long-grain rice,</span><br />
<span style="color: #5e2f00; font-size: x-small;">washed, soaked in cold water for 30 minuti and drained</span><br />
<span style="color: #5e2f00; font-size: x-small;">I pint [2 1/2 cups] water</span><br />
<span style="color: #5e2f00; font-size: x-small;">1 1/2 teaspoons salt</span><br />
<span style="color: #5e2f00; font-size: x-small;">2 lb. salt cod, soaked in cold water for 24 hours</span><br />
<span style="color: #5e2f00; font-size: x-small;">3 tablespoons olive oil</span><br />
<span style="color: #5e2f00; font-size: x-small;">1 large onion, finely chopped </span><br />
<span style="color: #5e2f00; font-size: x-small;">1 garlic clove, crushed</span><br />
<span style="color: #5e2f00; font-size: x-small;">5 oz. canned tomato puree </span><br />
<span style="color: #5e2f00; font-size: x-small;">½ teaspoon black pepper</span><br />
<span style="color: #5e2f00; font-size: x-small;">8 fl. oz. [1 cup] dry white wine </span><br />
<span style="color: #5e2f00; font-size: x-small;">2 fl. oz. [1/4 cup] brandy</span><br />
<span style="color: #5e2f00; font-size: x-small;">1 oz. [2 tablespoons] butter</span></span></div>
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<span style="font-family: "verdana";"><b><span style="color: #5e2f00; font-size: x-small;"><span face=""trebuchet ms", sans-serif">(fate cosi <span style="font-family: "verdana";">)</span></span></span>
</b><span style="color: #5e2f00; font-size: x-small;">Put the rice in a saucepan. Pour over the water and add 1
teaspoon of the salt. Place the pan over moderate heat and bring the water to the boil.
Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes, or until
all the liquid has been absorbed and the rice is tender. Remove the pan from the heat.</span>
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<span style="font-family: "verdana";"><span style="color: #5e2f00; font-size: x-small;">Drain the
salt cod and dry it on kitchen paper towels. Skin the cod and chop into I '1/2-inch
pieces. Set aside.</span></span><span style="font-family: "verdana";"><span style="color: #5e2f00; font-size: x-small;"> In a large
frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic
and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and
translucent but not brown. Stir in the tomato puree, the remaining salt and the pepper and
cook, stirring occasionally, for 3 minutes. Stir in the wine and bring the mixture to the
boil, stirring frequently. Add the
salt cod and brandy to the pan, stirring to combine. Reduce the heat to low, cover the
pan and cook, stirring and turning from time to time, for 15 to 20 minutes,
or until the fish flakes easily.</span></span><span style="font-family: "verdana";"><span style="color: #5e2f00; font-size: x-small;">Meanwhile,
in a saucepan, melt the butter over moderate heat. When the foam subsides, add the rice to
the pan. Cook, stirring frequently, for 3 to 5 minutes, or until the rice is heated
through and is coated with the butter.</span> </span>
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<span style="font-family: "verdana";"><span style="color: #5e2f00; font-size: x-small;">Remove the
pan from the heat. Arrange the rice in a ring on a warmed serving platter. Remove the
frying-pan from the heat, spoon the fish and sauce into the centre and serve.</span> </span></div>
***** conseil du chef adrianomennillo- questa ricetta è molto popolare in Francia :<br />
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***</div><div dir="ltr" style="text-align: left;" trbidi="on">Costolette d'agnello in agrodolce _<span face=""Source Sans Pro", sans-serif" style="-webkit-text-stroke-width: 0px; color: black; display: inline; float: none; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 200; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Scottare le costolette con le erbe aromatiche in una padella antiaderente molto calda, avendo cura di sigillarle in maniera uniforme. Al termine salare e pepare.</span><span face=""Source Sans Pro", sans-serif" style="-webkit-text-stroke-width: 0px; color: black; display: inline; float: none; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 200; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Infornare a 140°C ed aggiungere alla carne la soluzione di miele ed aceto e rosmarino.</span><span face=""Source Sans Pro", sans-serif" style="-webkit-text-stroke-width: 0px; color: black; display: inline; float: none; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 200; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Dopo 10 minuti unire i peperoni e le cipolle ben sgrondate dal liquido .</span><span face=""Source Sans Pro", sans-serif" style="-webkit-text-stroke-width: 0px; color: black; display: inline; float: none; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 200; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Procedere la cottura a 180°C per circa 7 minuti.</span><span face=""Source Sans Pro", sans-serif" style="-webkit-text-stroke-width: 0px; color: black; display: inline; float: none; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 200; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Servire ben caldo .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJUF4nUgXfw2RJroA2u9diiB_NACNQhcUXWAFALkm44bWzUUhvuzpg6mL-fBU4di6wRJ8Pm4O7qY3oQWm27pighRD-JLOfDM9vQju0jkLx3IHscBniXD1eEX7pdxURo16fR0vypxkGOG4/s1247/IMG_E1446%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1247" data-original-width="889" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJUF4nUgXfw2RJroA2u9diiB_NACNQhcUXWAFALkm44bWzUUhvuzpg6mL-fBU4di6wRJ8Pm4O7qY3oQWm27pighRD-JLOfDM9vQju0jkLx3IHscBniXD1eEX7pdxURo16fR0vypxkGOG4/s320/IMG_E1446%255B1%255D.JPG" width="228" /></a></div><br /><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on"> ********<br />
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<span style="color: blue;">Pollo alla Messicana - ingredienti e dosi -</span><span style="color: blue;"><span face=""arial", "helvetica", sans-serif"><span style="font-size: x-small;"><br /> 1 pollo<br /> foglie di alloro<br /> una cipolla<br /> uno spicchio di aglio<br /> un filo di olio<br /> il vino<br /> Sale<br /> pepe<br /> fagioli<br /> olive</span></span>
</span><br />
<div style="text-align: justify;">
<span face=""arial", "helvetica", sans-serif"><span style="font-size: x-small;"><span style="font-size: small;"><i><b><span style="color: red;">-Method-</span></b></i></span> Sventrate e fiammeggiate il pollo. Tagliatelo in 8 pezzi, lavatelo e
asciugatelo accuratamente. Mettetelo in una larga terrina, distribuitevi
sopra le foglie di alloro lavate, una cipolla sbucciata e affettata al
velo e uno spicchio di aglio sbucciato tagliato a lamelle. Irrorate il
tutto con un filo di olio e con il vino.<br /> Salate e pepate. Lasciate
marinare per un paio d’ ore. Intanto cuocete per circa un’ora i fagioli
nella stessa acqua in cui li avete lasciati a bagno, poi prelevateli con
una schiumarola e teneteli da parte. Sgocciolate il pollo e filtrate la
marinata. In una capace casseruola fate scaldare 4 cucchiai di olio,
aggiungete i pezzi di pollo e fateli dorare per 5 minuti. Poi
toglieteli dal recipiente e teneteli da parte. Nel fondo di cottura
buttate l’aglio e la cipolla rimasti, sbucciati e tritati, e fateli
rosolare piano. Aggiungete poi i peperoni mondati,lavati e tagliati a
pezzetti o a listarelle. Fate insaporire per 5 minuti, rigirando con un
cucchiaio di legno.Dopodiché rimettete nel recipiente i pezzi di
pollo, i pomodori tagliati a filetti, una presa di sale e una macinata
di pepe. Bagnate tutto con il vino della marinata e quando sarà
leggermente evaporato aggiungete un mestolo di brodo caldo. Cuocete per
un’ora,dopodiché unite al pollo i fagioli, le olive affettate e ancora
una macinata di pepe. Cuocete tutto insieme per 5 minuti, poi servite
ben caldo.</span></span></div>
<br />
****<br />
<span style="color: red;"><b>
<span style="color: black; font-family: "times new roman"; font-size: 12pt;">
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<span style="background-color: yellow;">New Year's cake ( ricetta della Grecia ) ingredienti e dosi - </span>5 1/2 cups flour - <br />
1 1/2 tsp baking powder - 1 1/2 cups butter at room temperature - 1 1/4 cups sugar - 5 eggs -<br />
1 glass orange juice - 1/2 cup brandy - 1 tsp baking soda - 1 tsp vanilla extract -<br />
Confectioner's sugar - Almonds <b> _</b><i><span face=""trebuchet ms", sans-serif">fate cosi </span>__</i>Preheat oven to 300 F or 180 C. Beat egg yolks with sugar. Sift flour
with baking powder. Dissolve soda in brandy. Add butter to sugar and
beat well. Add orange juice, brandy and vanilla. Add flour and beat
until very well mixed. Whisk egg whites with a drop of lemon to marengue.
Fold marengue into batter. Bake for 1 1/2 hour or until done. Sprinkle
with confectioner's sugar and almonds. </span><br />
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***<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIfVtXSMqY0qKL7Cp6wkzGHhuChXE90sGnxA3BcBIIG7kc0LLdvtiayEYlOtXOoGmRP3-6W4WLjBzBkPZ-fCHZ3u-nHvuBNZ6Cs0PZ4yyF6aMUhCcQMT30oAzmryK4DmRPHuF3SXVdCqc/s2048/IMG_4872.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIfVtXSMqY0qKL7Cp6wkzGHhuChXE90sGnxA3BcBIIG7kc0LLdvtiayEYlOtXOoGmRP3-6W4WLjBzBkPZ-fCHZ3u-nHvuBNZ6Cs0PZ4yyF6aMUhCcQMT30oAzmryK4DmRPHuF3SXVdCqc/s320/IMG_4872.JPG" /></a></div><br />***<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUClhifb4kRHr5EIdKSyt805OzPkCiSvOQ_rd1WJGxPjvsG758yg4WEsIwW6V10y864UltsimcgcWYW2dk2MIv5PTNjn9lPk6MA2pmd3wMifE2z_4lSfNQTRrc4DMmGynhE6g3g_-K7vTJ/s1600/expo89.jpg" style="margin-left: 1em; margin-right: 1em;"> </a></div>
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<span style="color: purple;">Gandinga ( classica ricetta di porto Rico )_ingredienti e dosi .</span>- 3 libras de gandinga de cerdo<br />
- 4 cucharaditas de sal - 1/2 hojita de laurel - 1/4 cucharadita de orégano seco pulverizado<br />
- 3 cucharadas de manteca o de aceite con achiote -1/2 taza de condimento molido<br />
- 4 hojas de culantro picaditas - 4 ramitas de culantrillo picaditas<br />
- 1/4 cucharadita de pimienta en polvo - 2 dientes medianos de ajo machacados<br />
- 12 aceitunas rellenas con pimientos morrones - 2 cucharaditas de alcaparras picaditas<br />
- 3/4 taza de salsa de tomate - 3 papas grandes en pedacitos - 3 tazas de agua caliente_<u><span style="color: red;">fate cosi-</span></u>Lava la gandinga y límpiala de pellejos y partes inservibles.Remueve la membrana exterior a los riñones. Abrelos en dos a lo
largo y remueve la grasa y las venitas blancas del centro. Pícalos en
pedazos de 1 1/2", échalos en agua hirviendo que los cubra y cocina por 3
minutos. Tira esa agua y cocinalos nuevamente en agua hirviendo por 3
minutos mas. Escúrrelos.<br />
Pica toda la gandinga en cuadritos de 1/2" aproximadamente y añádele la sal.<br />
Calienta la manteca o el aceite en un caldero grande, a fuego
moderado. Agrega el condimento molido, culantro, culantrillo, laurel,
orégano, pimienta, ajo, aceitunas, alcaparras y salsa de tomate. Cocina
por 3 minutos.Añade 1/3 taza de agua caliente y la gandinga. Sofríela durante 5 minutos moviendo continuamente.Sube el fuego y agrega el resto del agua caliente y 12 cucharadita de azúcar.Al hervir, baja el fuego a moderado y cocina por 45 minutos.Agrega las papas y cocina por 30/40 minutos más o menos o hasta que la gandinga ablande y la salsa espese.<br />
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<span style="color: red;"><b><span style="color: maroon; font-family: "times new roman"; font-size: 14pt;"></span><span style="color: black; font-family: "times new roman"; font-size: 12pt;"></span></b><br />
<span style="color: blue;">Kapama lamb ( Grecia ) ingredienti e dosi - </span>2 lbs lamb cut in small pieces -<br />
2 tbs butter<br />
1/2 cup wine<br />
2 tsp tomato paste<br />
2 fresh tomatoes, minced<br />
1 stick cinnamon<br />
2 cloves<br />
2 whole allspice<br />
Salt<br />
Pepper<br />
Flour<br />
Ingredients:<br />
<b>-<span style="color: purple;">fate cosi -</span></b>Season and flour meat. Melt butter in a skillet and saute meat until
browned. Remove meat and put in pot. To the butter remaining in skillet
add wine, tomato, tomato paste, stir and simmer. Add sauce to meat. Add
spices. Simmer until done. If necessary add 1 cup of warm water </span><br />
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*****<br />
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<span style="color: red;">Hong Shao Rou - ingredienti e dosi </span><span style="font-family: "calibri";">- 500 g de poitrine de porc</span><span lang="FR" style="font-family: "calibri";"> - 1 c. à soupe de salsa di soia noire - </span><span lang="FR" style="font-family: "calibri";">2 c. ç soupe de salsa di soia claire - 150 ml de jaune chinois ( vino di ShaoXing) -</span><span lang="FR" style="font-family: "calibri";"> 250 ml d'eau chaude</span><span lang="FR" style="font-family: "calibri";"> 20 gr de sucre candi</span><span lang="FR" style="font-family: "calibri";"> - 1 c. à soupe de vinaigre de riz blanc (facultatif)</span><span style="font-family: "calibri";"> - 10 gr de gingembre coupé en tranches_<span style="color: blue;">Fate cosi (prèparation)-</span></span><span style="font-family: "calibri";">Coupez la poitrine de porc d'abord dans sa longueur, puis coupez en grands morceaux.</span><span style="font-family: "calibri";">Portez de l'eau à ébullition. Jetez les morceaux de porc dans l'eau et laissez bouillir pendant 2 min. </span><span lang="FR" style="font-family: "calibri";">Bien égouttez la viande, mettez dans un wok chauffé à feu fort sans
huile, faites dorer les morceaux de poitrine avec leur graisse sortie.Quand ils sont bien dorés, ajoutez la sauce de soja noire et claire,
mélangez. Ensuite, ajoutez le vin jaune chinois (vin de ShaoXing), de
l'eau chaude, faites en sorte que la viande soit complètement
recouverte. Ajoutez le gingembre et le sucre candi. Laissez mijoter avec
un couvercle pendant 1h environ jusqu'à ce que la viande soit assez
tendre. Touillez de temps en temps.</span><span lang="FR" style="font-family: "calibri";"> Augmentez le feu de la cuisson au plus fort, faites réduire la sauce en
touillant délicatement de temps en temps. Quand il n'y a presque plus
de sauce au fond du wok, d</span><span style="font-family: "calibri";">églacez </span><span style="font-family: "calibri";"> avec le vinaigre de riz blanc et </span><span style="font-family: "calibri";">arrêtez tout de suite la cuisson. </span><br />
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*****<br />
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Hong Shao Rou - ingredienti e dosi __Pork butt, cubed 1 1/2 pounds_ Gingerroot, thinly sliced a 1/2-inch piece _ Whole star anise (optional) 2 _ Sugar 2 teaspoons_ Salt and pepper to taste _Stock or water 1 cup_ Dark soy sauce 1/4 cup _Rice wine - or sherry (optional) 1-2 tablespoons_<span style="color: red;">method (fate cosi )</span>.Add all the ingredients to a large pot or wil and bring to a boil
over medium-high heat., reduce heat to low, cover and simmer for 45
minutes to an hour, or until the meat is very tender.Adjust seasoning and serve with rice.<br />
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<b><span style="color: blue;">**** CONSEIL DU CHEF ADRIANOMENNILLO</span></b><b><span style="color: blue;"> - Hong Shao Rou è un piatto a base di maiale o manzo brasato per ore
in una salsa di zucchero, aceto, anice stellato, soia e zenzero. Lo
zucchero, caramellandosi, gli conferisce insieme alla salsa di soia, il
tipico colore rosso scuro che da il nome al piatto. Viene servito con il
riso, per raccoglierne i preziosissimi succhi e anche perchè il riso
non manca mai, e verdure._</span></b><br />
<br />
<h1 class="bloc_title"> ++++++++++<br />
</h1>
<div style="margin: 0px; padding: 0px; text-align: center;"><br /></div><br />Soupe de Crevettes à la crème fraiche _Ingrédients e dosi :<br /><br />1 oignon<br />1 carotte<br />4 c à s huile d'olive<br />sel poivre<br />origan<br />laurier<br />1/2 c à c gingembre moulu<br />400 gr crevettes décortiquées<br />1 pomme de terre<br />2 c à s vermicelle<br />3 c à s crème fraîche épaisse<br />persil fraîchement haché<br />>> FATE COSI >>>Couper l'oignon en petits dés et le faire revenir dans une marmite avec l'huile.<br />couper la carottes en petits cubes , remuer le tout et y verser 1 litre et demi d'eau bouillante.<br />ajouter les épices et herbes.faire bouillir 15mns sur feu moyen.<br />ajouter les crevettes et la pomme de terre coupée en petits cubes aussi. laisser cuire 10mns.<br />incorporer les vermicelles. remuer et laisser cuire 8mns. ajouter la crème fraiche et le persil.<br />mélanger le tout et retirer du feu. déguster tiède.
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<b><i><span style="color: purple;"> <span style="background-color: yellow;">Trofie funghi & bacon ( Liguria ) ingredienti e dosi .</span></span></i></b><b>Per le trofie</b>:300 gr. di farina tipo 0 - sale -<br />
<b><span style="color: red;">salsa per condire:</span></b> 350 gr. di funghi porcini freschi - 80 gr. di bacon a fettine sottili -<br />
150 gr. di pomodori maturi -1 spicchio di aglio - 1 piccola cipolla bianca - 30 gr. di pinoli spelati -<br />
prezzemolo fresco -30 gr. di grana fresco -olio extravergine di olÌva -sale -pepe _<span style="color: blue;">fate cosi -</span><br />
Preparare le trofie:
disporre la farina a fontana sulla spianatoia, aggiungere una punta di
sale e l'acqua fredda necessaria a formare un impasto sodo. Lavorarlo
bene ed energicamente, sbattendolo ripetutamente sul piano di lavoro
leggermente infarinato, fino a ottenere una consistenza liscia, morbida
ed elastica; staccarne quindi con le mani dei pezzettini grossi quanto
un cece e, con il palmo della mano o la punta di tre dita, fare rotolare
i pezzettini di pasta sulla spianatoia, ottenendo degli gnocchetti
attorcigliati, piu grossi al centro e con le estremità appuntite.Sbollentare e sbucciare i pomodori, poi passarli al passaverdura.
Pulire i funghi con un panno umido e affettarli. Sbucciare e tritare
l'aglio e la cipolla, farli appassire in 5 cucchrai di olio, poi
aggiungere i funghi e i pomodori. Salare, pepare, unire i pinoli interi,
o grossolanamente tritati, e cuocere a fuoco basso e a casseruola
coperta per circa 30 minuti.Tagliare il bacon a striscioline e rosolarlo in una padella
antiaderente, senza aggiunta di condimento, fino a renderlo dorato e
croccante; tenerlo in caldo. Lessare le trofie in abbondante acqua
bollente salata, scolarle al dente e saltarle rapidamente in padella con
la salsa di funghi, il bacon e 2 cucchiai della loro acqua di cottura.
Cospargere di abbondante prezzemolo tritato, grana grossolanamente
grattugiato e servire.<br />
<br />
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*****<br />
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<b><i><span style="color: purple;">Bakaliaros plaki ( Grecia ) ingredienti e dosi -</span></i></b><b></b>200/300 gr baccalà, 1 tazza e mezza di pomodoro, 1 tazza e mazza di olio, 1
chilo e mezzo di patate, aglio, origano, sale, pepe, prezzemolo e
origano.<br />
<b><span style="color: red;">fate cosi -</span></b> bisogna lasciare a bagno il baccalà, tagliato in
pezzi, per una notte intera, poi, per iniziare la preparazione lo si
sciacqua con abbondante acqua tiepida e lo si pulisce dalle lische e
dalla pelle, a parte si puliscono le patate, le si tagliano a fette ed
una volta pronte si sistemano sul fondo di una teglia e si condiscono
con il sale, il pepe e il prezzemolo tritato, vi si adagia sopra il
baccalà e si aggiungono l’origano, il pepe e l’aglio; a questo punto si
ricopre il baccalà con un ulteriore strato di patate, si cosparge con le
spezie ed il sale, vi si unisce il pomodoro e l’olio e si lascia
cuocere in forno.<br />
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FRIGGIONE alla ROMAGNOLA -<span style="background-color: blue;"></span><span style="color: red;"><b><i>Ingredienti e dosi - </i></b></span>500 gr di patate, due o tre zucchine, 1 melanzana grande,
una grossa cipolla, un peperone grande o due medi, 400 gr di pomodori,
lesso tagliato a pezzi della dimensione di circa mezzo uovo, burro, olio
d'oliva, sale _<span style="color: red;">fate cosi .</span><b></b>Un
buon brodo comporta un sottoprodotto più o meno apprezzato, ma sempre
alimento povero, il lesso (da non confondere con il prelibato bollito )
che veniva utilizzato per il friggione . Olindo Guerrini (Lorenzo
Stecchetti), nel suo celebre libro L'arte di utilizzare gli avanzi della
mensa , dà la seguente ricetta del friggione alla romagnola.
Soffriggere cipolla in fette e lardo; quando è colorita aggiungere
pomodoro tagliato a pezzi, patate avanzate (meglio se precedentemente
arrostite o fritte), rosmarino, sale e abbondante pepe, un bicchiere di
vino bianco, farina per legare il tutto ed estratto di carne. Da ultimo
aggiungere il lesso tagliato a pezzi della dimensione di mezzo uovo.
Insaporire e servire. Oggi, alcune famiglie di Bologna seguono la
seguente ricetta: dopo aver convenientemente lavato e tagliato a
tocchetti patate, zucchine, melanzana e peperoni, friggerli
separatamente in olio, salando quanto basta. A parte cuocere in una
padella la cipolla tagliata a fettine con aggiunta di poca acqua salata.
A cottura avvenuta, aggiungere le verdure precedentemente fritte,
nonché i pomodori (questi ultimi dopo averli scottati in acqua bollente e
averli pelati) e i pezzetti di lesso. Mettere tutto sul fuoco e cuocere
per un quarto d'ora (o più) mescolando di tanto in tanto, fino a quando
il pomodoro non è cotto e il tutto rimanga ben asciutto. A questo punto
aggiungere una noce di burro e dare un'ultima mescolata.<br />
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*****<br />
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<span style="color: #663333;"><span style="color: blue;">Aji de carne - ingredienti e dosi _</span>1 kilo de papas</span> -<br />
<span style="color: #663333;">½ kilo de carne magra</span><span style="color: #663333;"> - 1 taza de maní</span> -<br />
<span style="color: #663333;">3 dientes de ajo</span><span style="color: #663333;"> - 2 cebollas grandes blancas</span> <span style="color: #663333;">-2 cebollas medianas moradas</span><span style="color: #663333;"> - ½ cucharada de comino</span> -<span style="color: #663333;">1 cucharada de mantequilla</span><span style="color: #663333;"> - ½ cucharadita de onoto molido (achiote)</span> -<span style="color: #663333;"> 2 cucharaditas de culantro (o cilantro de monte)</span><span style="color: #663333;"> - 2 Plátanos maduros</span><span style="color: #663333;"> - 1 ají picante</span><span style="color: #663333;"> - 1½ taza de leche</span><span style="color: #663333;"> - 2 aguacates</span> -<span style="color: #663333;">1/2 taza de queso blanco rallado.</span><span style="color: #663333;"> - x sal y pimienta blanca al gusto</span> -<span style="background-color: yellow;">fate cosi -</span>Pelar las papas, cortarlas en rodajas y cocinar. Freír los plátanos en ruedas hasta que doren y reservar ambos.Hacer un refrito con ajo, las cebollas, el ají y el comino.Cuando las cebollas estén tomando color, agrega mantequilla con onoto.A este refrito agregar un litro (4 tazas) de agua (o caldo de res) y la carne cortada en trozos.Añadir la leche licuada previamente con el maní a máxima velocidad.Mantener hirviendo hasta que la carne se ablande, rectifique el liquido y salpimiente.Para servir agregar las papas, el plátano frito, una rodaja de aguacate, el queso rallado y espolvorear el culantro al gusto.</div>
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<span style="color: red;"> <span style="background-color: yellow;"><b>cocktail , Carados__</b></span></span>4 cl de Calvados - 2 cl de liqueur de caramel - 8 cl de jus de cranberry -<br />
1 cl de sirop de pamplemousse - Quelques cubes de glace .>> A réaliser au shaker et servir bien frais.<br />
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<span style="color: red;">cocktail , </span>DRAKKAR ROUGE _4 cl de Calvados - 3 cl de Mangalore - 1 cl de grenadine - <br />
6 cl de nectar de passion - Quelques cubes de glace .>> Mettre tous les ingrédients dans un shaker et servir frais.<br /> *************<br />
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<b><span style="color: blue;"> <span style="background-color: yellow;"></span></span></b><span style="color: blue;"><span style="background-color: yellow;">salsa Burracha ( mexico) - ingredienti e dosi .</span></span><br />
<div class="style9">
<span class="style11">2 ripe red tomatoes<br />
9 serrano peppers (stems cut off)<br />
2 guajillo chilies<br />
1 medium white onion<br />
1 bunch fresh cilantro<br />
1/4 teaspoon salt<br />
1 amber type beer<br /> 2 cloves garlic<br />
Salt, cumin</span>
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<b><span style="color: red;">- fate cosi .</span></b><span class="style11">Put the guajillo chiles in hot water, and leave them in for 10 minutes</span>
</div>
<span class="style11">
Put the guajillo chilies, the serrano peppers on the grill with the
quartered onion, peeled garlic, and tomatoes for 4 or 5 minutes. The
tomatoes need more time to roast on the grill than the chiles so leave
them one or two minutes longer; you can roast them in the oven in a pan
as well.</span><span class="style11">. Blend the vegetables we previously roasted using a blender and adding
the beer as the liquid to help with the blending process. Pour the
salsa we just blended in a pot and heat it up on the stove and at the
first sign of boiling add salt then adjust seasoning to your taste;
finally add the previously cleaned and finely chopped cilantro, and
simmer for a few minutes until you get the desired thickness. Hot or
cold this salsa will be sure to please everyone... </span></div>
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<b><span style="color: blue;">SPAGHETTI alla BUSARA -ingredienti e dosi .</span></b>2 lbs of fresh scampi ( frozen , imported are also okay) - 2 cups of fresh tomato sauce - 2 garlic cloves - 1/2 cup of breadcrumbs -1/3 of a cup of extra virgin olive oil - 1/4 cup of parsley finely minced - 1 cup of white wine -1 box of spaghetti<strike><span style="color: purple;">-fate cosi -</span></strike> Start by letting the oil simmer in a large pan and add the two garlic
cloves, until they get golden color. Add the scampi one by one. Let them
cook slowly for ten minutes, gently moving them from side to side. At
this time it is also a good idea to put the pasta to boil on a separate
pot. Make sure you read the cooking time for the pasta, to
avoid having overcooked , mushy spaghetti. When the scampi reach a nice
pink color, you can add the wine, slowly pouring it around the whole
pan. Let the wine evaporate gently for about three minutes.
Then, sprinkle the breadcrumbs around the scampi and next the parsley,
always trying to spread it evenly. The last step is to add the tomato
sauce with a large spoon. After the sauce with the tomato has simmered
for five minutes, it is now time to add the spaghetti, which should have
been already cooked and strained. Mix gently the pasta with the scampi
and sauce and serve with a nice chilled white wine.<br />
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<b><img alt="Aujourd'hui, Une recette de mon Chef préféré Monsieur Paul Bocuse : Le boeuf bourguignon selon paul Bocuse" class="article_image_center tagImageSkyrock skyrockData_2_MediaNumber" src="https://i.skyrock.net/6923/89856923/pics/3208141749_1_8_ERs9ymO0.jpg" /><img alt="Aujourd'hui, Une recette de mon Chef préféré Monsieur Paul Bocuse : Le boeuf bourguignon selon paul Bocuse" class="tagImageSkyrock skyrockData_3_MediaNumber" src="https://i.skyrock.net/6923/89856923/pics/3208141749_1_14_6LAalixB.jpg" /><p class="article_break">Boeuf Bourguignon _ingredienti e dosi _</p></b><span style="color: #ff6600;">1,500 kg de gîte à la noix</span><span style="color: #ff6600;"> -200 gr de lard (chez le boucher)</span><span style="color: #ff6600;"> - 5 oignons</span><br /><span style="color: #ff6600;">3 carottes</span><span style="color: #ff6600;"> - 1 gousse d'ail</span><span style="color: #ff6600;"> - 1 bouquet garni</span><span style="color: #ff6600;"> - 30 petits oignons grelots</span><br /><span style="color: #ff6600;">1 bouteille de bourgogne rouge </span><span style="color: #ff6600;">-5 cl de marc de Bourgogne1</span><span style="color: #ff6600;"> -morceau de sucre</span><br /><span style="color: #ff6600;">beurre</span><span style="color: #ff6600;"> -huile d'olive</span><span style="color: #ff6600;"> - sel, poivre .<span style="color: black;">> FATE COSI >></span></span><br /><b></b><span style="color: maroon;">Coupez
la viande en gros cubes (2 cm environ). Mettez-les dans un saladier,
couvrez-les avec le vin. Ajoutez le marc, le bouquet garni, quelques
grains de poivre, un filet d'huile. Laissez mariner 2 heures.</span><span style="color: maroon;">Epluchez les gros oignons et les carottes, émincez-les.</span><span style="color: maroon;">Retirez
la couenne du lard, coupez-le en lardons, blanchissez-les quelques
secondes à l'eau bouillante. Essuyez-les. Egouttez les morceaux de
viande marinée et essuyez-les</span> <span style="color: maroon;">soigneusement.</span><span style="color: maroon;">Faites chauffer un mélange d'huile et de beurre dans une cocotte.</span><span style="color: maroon;">Faites-y
revenir les lardons, retirez-les lorsqu'ils sont dorés. Mettez les
cubes de viande à la place, faites-les dorer de tous les côtés, salez,
poivrez. Retirez-les. Faites revenir les carottes et les oignons.</span><span style="color: maroon;">Remettez
dans la cocotte les cubes de viande et les lardons. Versez la marinade,
avec le bouquet garni. Portez à ébullition, ajoutez la gousse d'ail non
épluchée, légèrement écrasée.</span><span style="color: maroon;">Couvrez et laissez mijoter à feu doux 2 h 30.</span><span style="color: maroon;">Epluchez les oignons grelots, faites-les revenir à la poêle dans du beurre sans qu'ils prennent couleur.</span><span style="color: maroon;">En fin de cuisson, retirez les morceaux de viande et les lardons.</span><span style="color: maroon;">Passez la sauce à travers un chinois, ajoutez le sucre.</span><span style="color: maroon;">Mixez
les oignons et les carottes en ajoutant la sauce. Remettez-les dans la
cocotte avec lardons et viande. Ajoutez les petits oignons.</span><span style="color: maroon;">Accompagnez de pommes de terre cuites à la vapeur et éventuellement de croûtons frits.</span><br /> <span style="color: #ff6600;"><span style="font-size: 12px;"></span></span><br /></div>
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<pre><b><span style="color: green;">SABORES DE LA HUERTA</span></b> _<span style="color: red;"><b>ingredienti e dosi ,</b></span>
<span style="color: green;"></span>1 taza de quinoa
1 1/2 de arándanos
2 tazas de frutillas en rodajas
2 tazas de mango picado
1 taza de repollo chino en juliana
<span style="color: green;">Aderezo</span> - Aceite de oliva + jugo de 1 limón + 3 cdas de miel + 2 cdas de menta
fresca picada + granos de sal marina + pimienta
<span style="background-color: yellow;"><span style="color: green;"><b><i>-fate cosi ,</i></b></span></span>Lavar bien la quinoa y hervirla en 2 tazas de agua con sal a gusto
hasta que esté cocida. Enfriar. Poner en un bol todos los ingredientes nombrados, agregar la quinoa
y mezclar. Hacer una emulsión batiendo los ingredientes del aderezo, rociar la
ensalada, mezclar y servir fresca.</pre>
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**</div><div class="separator" style="clear: both; text-align: center;">Tortino di alici _ingredienti e dosi -</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: large; text-align: start;">1 kg di acciughe o alici </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: large; text-align: start;">- 200 gr di pane riposato da circa 3 giorni </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: large; text-align: start;">- 100 gr pecorino </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: large; text-align: start;">- 35 gr capperi sotto sale </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: large; text-align: start;">- 40 gr di olive nere e verdi</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: large; text-align: start;">- olio, 1 spicchio di aglio e prezzemolo q.b. </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666; font-size: large; text-align: start;">- sale, solo all'assaggio ove necessario.METHOD-</span><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: start;" /><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;"><span style="font-size: large;">Pulite e deliscate le alici, aprendole a filetti. Sciacquatele con abbondante acqua fredda e mettetele a scolare.</span><span style="font-size: large;">Separatamente preparate la "mollica condita": grattuggiate in maniera grossolana il pane raffermo, aggiungete i capperi, le olive miste sminuzzate, l'aglio ed il prezzemolo tritati finemente e l'olio. Amalgamate bene tutti gli ingredienti dopo di che aggiungete il pecorino grattugiato, mischiando sino a completa legatura del tutto.</span><span style="font-size: large;">Riponete un strato della mollica condita sul fondo di una teglia da forno, disponente quindi un primo strato di alici che ricoprirete con un altro strato di mollica condita e così via sino ad esaurimento degli ingredienti. L'ultimo strato deve essere sempre quello della mollica condita. Pressate leggermente con le mani il contenuto della teglia, di modo da compattarlo ed infornate a circa 220 gradi per 20/25 minuti.</span></div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"><span style="font-size: large; text-align: justify;">Ultimata la cottura, fate intiepidire .</span></div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"><span style="font-size: large; text-align: justify;">*******Consil du chefAdrianoMennillo-in questa ricetta ho fatto solo 1 grande , ma potete fare 4/5 torntini , vedi my photo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2SDD92ajIp5uFgUZg4yInEaLAF_ATZNq5sfYW76NGJ-NvQ63mUJyR53QVF5bqhRtGGLlE5vGz3a5EvI8OFPQ1I4z9WGcG198qAhRXdoqe_TMTBSDGSGeJgn06wmw1-PiNav8VZ83gSsoKbuB629RDyBhxREOrTfiX8dNZyjQpoOK3T7Ki5596DpRjEIe/s1701/IMG_E3140%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1701" data-original-width="905" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2SDD92ajIp5uFgUZg4yInEaLAF_ATZNq5sfYW76NGJ-NvQ63mUJyR53QVF5bqhRtGGLlE5vGz3a5EvI8OFPQ1I4z9WGcG198qAhRXdoqe_TMTBSDGSGeJgn06wmw1-PiNav8VZ83gSsoKbuB629RDyBhxREOrTfiX8dNZyjQpoOK3T7Ki5596DpRjEIe/s320/IMG_E3140%5B1%5D.JPG" width="170" /></a></div><br /><br /></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">**<br /></div>
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<b><span style="color: red;">Vatapà ( ricetta Brasile ) ingredienti e dosi ,</span></b><b></b> - 500 gr de crevettes séchées, -<br />
2l de Lait de coco, - 150 gr de cacahuètes grillées, - 150 gr de châtaignes d’anacarde, - Persil, -<br />
Coriandre, - 4 tomates en morceaux, - 2 gros oignons, - 2 cup d’huile végétale, -<br />
1 Cuillère à soupe d’huile d’olive, - 3 cup de farine, - Sel, - 1 petit morceau de gingembre râpé. -<u><strike><span style="color: blue;">FATE COSI .</span></strike></u>Nettoyer les crevettes en enlevant la queue et la tête;<br />
Faîtes revenir les oignons avec un peu de matière grasse;Mixer la moitié des crevettes, des cacahuètes et des châtaignes jusqu’à obtenir une poudre épaisse;Dissoudre la farine avec 1/2L de lait de coco froid;Verser le reste de lait de coco dans une casserole, chauffer à feu doux,
incorporer le persil, les tomates et la coriandre puis recouvrir le
récipient;Incorporer le mélange de farine-lait de coco avec la poudre de
crevettes-cacahuètes-châtaignes, verser ensuite le tout dans la
casserole;Ne cessez pas de remuer pour éviter la formation de grumeaux;Ajouter l’huile de palme, l’huile d’olive et l’autre moitié des crevettes entières, le sel et le gingembre;Continuez à remuer jusqu’à ébullition;Le vatapá est généralement servie épaisse, mais crémeuse. Si le résultat
est trop épais, ajoutez y un peu de lait de coco. Dans le cas inverse,
ajouter un peu de farine.</div>
Et voilà, vous pouvez maintenant déguster votre Vatapá<br />
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<b><span style="color: red;">Cake à la pàte et à la fleur d'orange - ingredienti e dosi :</span></b>160gr de farine -</address>
<address style="text-align: left;">
2 cuillères à café de levure chimique - 3 oeufs -</address>
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125 gr de sucre en morceaux - 125 gr de beurre demi sel mou -</address>
<address style="text-align: left;">
100 gr de pâte d'amande (celle qui vous avez préparé avant sinon une du commerce)</address>
<address style="text-align: left;">
Amandes effilées - 3 cuillères à soupe de fleur d'oranger -</address>
<div style="text-align: left;">
<strike><span style="color: #274e13;">fate cosi:</span></strike>Préchauffer votre four à 240°C. Mettre le sucre dans le bol et mixer 5 secondes / Vitesse 9. Voilà vous avez fait du sucre glace ! Ajouter le beurre et lancer 1 minutes / vitesse 4</div>
<address style="text-align: left;">
Programmer 2 minutes / vitesse 4 et ajouter un a un les oeufs</address>
<address style="text-align: left;">
Ouvrir le couvercle et déposer la farine. Remuer 1 minutes / vitesse 4</address>
<address style="text-align: left;">
Verser la préparation dans un saladier, ajouter la pâte d'amande coupé en dés puis mélanger délicatement . Transvaser cette préparation dans un moule en silicone</address>
<address style="text-align: left;">
Saupoudrer d'amande effilées . Enfourner pour 5 minutes à 240°C puis 35 minutes à 180°C</address>
<address style="text-align: left;">
A la sortie du four, arroser de fleur d'oranger .</address>
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<b><span style="color: blue;">Cazuela Boliviana - ingredienti e dosi per 4/6 persone :</span></b>600 gr. di agnello - 600 gr. di ossa di manzo- 1 cipolla - 1 cavolo cappuccio - 3 carote medie tagliate a metà per il lungo - 5/ 6 patate non troppo grosse - 200 gr. di riso - 2 cucchiaini di origano - 1 ciuffo di prezzemolo - 2 cucchiaiate di pistacchio tritato - sale.<strike><span style="color: magenta;">-fate cosi .</span></strike> Fate bollire per un'ora l'agnello con le ossa in due
litri di acqua salata insieme alla cipolla, al cavolo,
al prezzemolo tritato, alle carote e al pistacchio,
ma a metà cottura unite le patate pelate e tagliate
a pezzi e il riso. A fine cottura aggiungete l'origano.
Servite caldo<br />
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<span style="background-color: yellow;"><span style="color: red;"><i>Sunday Chicken _ ingredienti e dosi : </i></span></span>1 whole chicken - 1/2 stick butter, cut into 8 peices-</div>
<div class="ingredient" id="zlrecipe-ingredient-3">
1/2 teaspoon salt - 1 garlic clove, finely minced - </div>
<div class="ingredient" id="zlrecipe-ingredient-5">
2 lemons (zest and juice 1 lemon, the other cut into wedges) - 1/2 teaspoon kosher salt
</div>
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a few sprigs of sage - a few sprigs of thyme - 1/2 onion, halved or quartered -</div>
<div class="ingredient" id="zlrecipe-ingredient-11">
1 head of garlic, loosened -2 tablespoon olive oil - kosher salt - freshly cracked pepper - paprika _<span style="color: blue;">prèparation-</span> Preheat the oven to 425ºF . Loosen the skin of chicken above the breast area. Sprinkle
1/2 tsp salt, lemon zest, and garlic over the butter pieces and insert
to chicken under the skin evenly distributing above breast and thigh
area, if you can. Insert 2-4 sprigs of each herb in the same manner. sprinkle
salt and pepper inside chicken cavity and stuff with onion, garlic,
herbs, and lemon wedges. Truss the legs if you wish. Place
chicken in the roasting pan. Drizzle olive oil to chicken and rub
evenly all over. Sprinkle generous amount of salt, then pepper and
paprika. Place
the pan to the hot oven. If your oven is convection, reduce the heat to
400ºF and roast for 30 minutes. Pour the reserved lemon juice over
chicken and continue to roast on 350ºF for another 20-25 minutes. Let the chicken rest for 15 minutes before you carve _</div><br />
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<h2> ***<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtuE8P2h2aCScTHGJwZCwJ_n3KS00_9DFSmSKgFf1z1WQOWpeMfA26_Rb-GLwkbFYlFH66ucgBcTySntWSIKUaJNGZhjKV9RfuHSxJ8SvtDwmx1LqcWo5kd-9HyTqmzgmFU9XopjCSs4N/s2048/IMG_6578.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtuE8P2h2aCScTHGJwZCwJ_n3KS00_9DFSmSKgFf1z1WQOWpeMfA26_Rb-GLwkbFYlFH66ucgBcTySntWSIKUaJNGZhjKV9RfuHSxJ8SvtDwmx1LqcWo5kd-9HyTqmzgmFU9XopjCSs4N/s320/IMG_6578.JPG" width="320" /></a></div><br /><br /></h2>
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<span style="color: red;">Risotto con gamberi e zucchini ( classica ricetta Siciliana ) ingredienti e dosi per 4 persone _ 150 gr whole prawns - </span>2 cloves garlic, chopped - 2 courgettes, cubed - 1 small onion, chopped -1 small chili pepper chopped finely -1 handful of parsley - 1 lemon zested - 700 ml fish stock (see below) - 300gr risotto rice (cannaroli) good knob of butter - Extra virgin olive oil - Salt and pepper.<br />
<b><span style="color: blue;">method.</span></b>First prepare your stock - shell your
prawns, placing the prawns on a plate for later and the shells, heads,
etc. in a sieve. Wash the shells etc. under running water and then place
in a pan half a litre of cold water and 200ml white wine. Add half a
carrot, a leg of celery, two cloves of garlic, some black pepper corns
and a little parsley. Bring to a boil and leave to simmer gently for
about an hour, topping up with water occasionally (during this time you
can prep your other ingredients). When nearly ready, taste and adjust
the seasoning, adding some salt. Then strain and keep warm on a very low
heat. While the stock is bubbling away, prep your other
ingredients, chopping the garlic, onion parsley and chilli, cubing the
courgettes into approx. 1cm squares and zesting a lemon. As your stock
reaches a point of readiness, gently fry the onion, garlic, courgettes
and chilli in some olive oil. When the onion is nice and soft, add the
rice and mix well. Then start adding the hot stock, little by little:
one ladle at a time, stirring the rice constantly until most liquid is
absorbed before adding the next ladle of stock. This process should take
around 20 minutes, but you should keep tasting the rice intermittently.
When it is becoming creamy but al dente add the prawns, the lemon zest
and the chopped parsley. Mix well, adjust the seasoning if necessary,
add the knob of butter, cover with a lid and take off the heat. At this
point the butter will melt into the rice, making it creamy and the
prawns will cook in the heat of the rice. After a few minutes, take off
the lid, mix well once more and serve, sprinkling a little more chopped
parsley over each dish.<br />
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<div class="text-image-container" itemprop="articleBody"><br /> <br /><b>Feuilletes à la viande hachèe et au fromage _Ingrédients e dosi :</b> 250 gr de pâte feuilletée<br />200 gr de viande hachée sans épices -<br />2 carottes épluchées, coupées en petit dès et cuites à moitié à la vapeur -<br />2 oignons finement hachés - 1 petite boîte de concentré de tomates -<br />Sel, poivre - Huile - 1 œuf battu - 1 bol de fromage râpé - FATE COSI >><br /><b></b>Dans une poêle, faites revenir les oignons dans 2 c à s d'huile jusqu'à blanchiment,<br /> ensuite Rajoutez les carottes puis la viande hachée,puis Faites revenir jusqu'à cuisson et évaporation totale de l'eau .Rajoutez le concentré de tomates, le sel et le poivre.<br /> Laissez revenir 5 minutes.Abaissez la pâte sur un plan de travail à l'aide d'un rouleau à pâtisserie.<br /> Etalez le mélange sur la moitié de la pâte, rabattez l'autre moitié par dessus,<br />badigeonnez d'œuf battu et parsemez de fromage râpé.</div></div></div>
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<span style="color: blue;">Gnocchi _ ingredienti e dosi per 4 /6 persone _</span><b>1 Kg di patate, 300 gr di farina, sale q.b. <br />
<b><span style="color: red;">conseil du chef adrianomennillo _ le patate devono essere prefiribilmente a pasta gialla e farinose <span style="color: blue;">-preparation_ </span></span></b><b></b><span class="testo_arancio"><b></b></span>Dopo aver lavato
le patate e averle lessate con la buccia, in acqua fredda e poi portata
a bollore, sbucciatele e passatele ancora calde allo schiacciapatate
su un tavolo, o una base di lavoro infarinata.<b> </b><span class="testo_arancio"><b></b></span>Salate moderatamente
e aggiungete la farina necessaria, dovrete ottenere un composto soffice,
ma compatto. Impastare bene gli ingredienti in modo da non trovare grumi
o residui di farina.<b> </b><span class="testo_arancio"><b></b></span>Appena ottenuto
un'impasto omogeneo, sulla vostra base di lavoro infarinata, ricavate
da esso tanti filoni con uno spessore di circa due centimetri.<b> </b><span class="testo_arancio"><b></b></span>Con un coltello
o una spatola tagliate i filoni in pezzetti lunghi circa 2.5 cm, spostateli
o sul vostro tavolo da lavoro o su un vassoio sempre infarinato. <span class="testo_arancio"><b></b></span>Potete anche
modellarli in modo diverso, a seconda della riga o del quadretto gli
gnocchi assorbiranno più condimento.<b> </b><span class="testo_arancio"><b></b></span>Tuffateli in
abbondante acqua bollente salata e scolateli con un ragno o una schiumarola
quando gli gnocchi saranno a galla.<br />
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> Soupe au moules et pomme de terre > ingredienti e dosi >200 gr de pommes de terre à chair ferme - 2 gousses d'ail - ""3 Kg de moules -<br />1 blanc de poireaux - 1 oignon - 12 brins de persil plat - 1 bouquet garni - 60 gr de beurre - 50 cl de crème liquide -50 cl de vin blanc sec - sel et poivre du moulin .FATE COSI >>Grattez les moules, rincez-les à l'eau claire et égouttez-les. Pfff....
j'en ai passé du temps à nettoyer et gratter ces énormes moules.Lavez le blanc de poireau et émincez-le, de même que l'oignon. Pelez
les pommes de terre, nettoyez-les et coupez-les en morceaux. Épluchez
l'ail et dégermez-le.Mettez le beurre à fondre dans un
faitout, faites-y suer l'oignon et ajoutez le poireau, l'ail, les pommes
de terre. Cuisez 5 minutes à couvert. Retirez les légumes à l'écumoire,
réservez et remplacez-les par les moules avec le bouquet garni. Portez à
feu vif, versez le vin blanc et cuisez 3mn, à couvert en remuant le
faitout, le temps que les moules s'ouvrent. Prélevez-les avec le bouquet
garni à l'écumoire et mettez-les dans un grand saladier. Filtrez le jus
de cuisson avec une passoire fine et réservez.Remettez les
légumes ainsi que le bouquet garni dans un faitout rincé, ajoutez le jus
de cuisson filtré avec 50cl d'eau, cuisez 5mn et couvrez. Incorporez la
crème liquide avec les moules et chauffez à feu doux toujours à couvert
10mn.<br />Rincez, séchez et effeuillez le persil. Ciselez-le,
parsemez-en la soupe répartie dans 6 assiettes creuses et donnez 1 tour
de moulin à poivre. Servez aussitôt</div><br /><div class="separator" style="clear: both; text-align: center;">
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<b>SECO DE CERDO</b> <span style="color: red;"><span style="font-family: cursive;">> ingredienti e dosi per 8-10 persone></span></span>
2 kg (4 lb 8 oz) carne de cerdo, sin grasa, cortada en trozos
medianos 2 cebollas blancas, finamente picadas 2 dientes de ajo,
finamente picados ¼ taza de aceite vegetal 1 <span style="color: red;">pimiento </span>grande,
sin semillas, cortado en juliana o pimiento en conserva 1 taza de
culantro 1 cubito de caldo de carne instantáneo disuelto en ½ taza agua
caliente 1 taza de vino blanco 1 botella de cerveza 1 cucharada de <span style="color: red;">aji amarillo </span>
fresco molido 8 papa amarilla pelada y partidas por mitad 1 zanahoria
picada 1 taza de arvejitas frescas 1/4 de cucharadita de limón <span style="color: red;"><i>_fate cosi ></i></span> Licuar
el culantro con el limón y la cantidad necesaria de agua para obtener
un puré espeso.Sazonar los trozos de cerdo. Dorar la carne en una olla
con la mitad del aceite hasta que esté dorada. Retirar la carne.En la
misma olla agregar el resto de aceite si fuese necesario y saltear las
cebollas hasta que casi estén cocidas, agregar el ajo y remover un
minuto. Agregar el culantro licuado, las arvejitas, la zanahoria picada y
rehogar unos minutos. Agregar la carne, el cubito disuelto, el vino y
la cerveza, el ají y el pimiento. Mezclar bien, tapar y llevar a
hervir.Bajar la temperatura y cocinar a fuego lento. Cuando la carne
esté a medio cocer, agregar las papas. Si las papas se cuecen antes que
la carne, retirarlas para evitar que se deshagan y mantenerlas tibias.
Continuar la cocción, con la olla destapada, hasta que el líquido se
evapore y la salsa espese. Regresar las papas a la olla y mezclar.
Rectificar la sazón.<br />
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15BQWfA1fhMlzh1xf3ea8g1ZYaUtMa1sDdfmN0dMNaEshwevlH-eexZN7bSym93UgbfUXPXZirfpuym73i_WrT_gY_-8GaICMwICpsKDDUFvv-k4msBkC93qwLJsBj92GV2Kq0sPY5Y7X/s320/lorena136.jpg" width="208" /><br />
<span style="color: blue;"><span style="font-size: 14px;"><span face=""arial black", "gadget", sans-serif">Torta Pasqualina ai carciofi ( piatto genovese )> ingredienti e dosi : 600 gr di farina bianca (setacciata ), 1 bicchiere di vino bianco secco , 400 gr di ricotta , 12 carciofi ( quelli con le spine , nò le mammole ) 1 cipolla , 1 spicchio d'aglio , 100 gr di formaggio grattuggiato , 12 uova , poca maggiorana e prezzemolo , olio d'oliva , sale e pepe ><span style="color: red;">method</span> ></span></span></span>Fare la fontana con la farina, versarvi 2 cucchiai di olio, un po' di sale, il bicchiere di vino bianco e impastare aggiungendo se necessario un poco di acqua tiepida sino ad ottenere un impasto consistente. Lavorarlo per circa 10 minuti, poi dividerlo in una dozzina o più di pagnottelle uguali, infarinarle e lasciarle riposare per 2 ore circa sotto ad un tovagliolo appena umido, in un angolo tiepido della cucina. Mondare i carciofi delle foglie più dure e delle spine (badate a non dimenticare quelle più piccoline nel centro), dividerli ognuno in 8 spicchi e soffriggerli con la cipolla tritata finché siano dorati. Sbriciolare la ricotta, unitela ai carciofi, a 5 uova intere ed un bianco (il rosso tenetelo in una tazzina per spennellare la torta prima di infornarla), sale e pepe, la maggiorana, l'aglio e il prezzemolo tritati e metà del parmigiano e mescolate bene con un cucchiaio di legno. Stendere col matterello le pagnottelle di pasta ottenendo delle sfogli sottili, larghe abbastanza da foderare una tortiera; non abbiate paura di farle troppo sottili perche' metà del pregio della torta sta proprio nella sfoglia delicata. Ungere d'olio la tortiera, mettervi la prima sfoglia, ungerla d'olio e sovrapporre una seconda sfoglia (senza pressarla, anzi lasciando qualche bolla d'aria intrappolata) ungerla e continuare così fino a metà delle sfoglie che avete preparato. Sopra questa disporre tutto il ripieno, livellarlo col dorso di un cucchiaio e praticare 6 incavi a distanze regolari. In queste fossette mettere un gocciolino d'olio e scodellarvi le uova badando a non rompere il tuorlo, salare e pepare. Cospargere col rimanente formaggio e sovrapporre una sfoglia, ungerla, sovrapporre una seconda sfoglia senza pressare e proseguire allo stesso modo fino ad esaurire le sfoglie rimaste. Ripiegare verso l'interno la pasta che fuoriesce e formare un cordone pizzicandola giro in giro. Spennellare la superficie con un poco di olio mescolato al rosso d'uovo rimasto, mettere in forno a 200 gradi e appena inizia a gonfiare bucherellarla con uno stuzzicadenti per lasciar uscire il vapore (non andate troppo a fondo per non rompere i tuorli delle uova); proseguire la cottura per circa 40 minuti<br />
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<span style="color: purple;"><span class="s s_sad"></span><span style="font-size: 16px;">Maiale ubriaco ( piatto Toscano )>ingredienti</span></span> , 4 Braciole ( bistecche ) di Maiale con grasso , 1 +1/2 Bicchiere Vino Rosso (vino Rosso Chianti) , 1 Spicchio aglio ,1 ciuffo Prezzemolo ,1 presa Semi di Finocchio , sale e pepe ><span style="color: purple;">fate cosi ></span> Salare e pepare le braciole, quindi metterle in padella con un battuto di aglio e prezzemolo e i semi di finocchio. Cuocere a fuoco medio e quando le braciole sono dorate irrorarle col vino. Portare a termine la cottura a fuoco lento a recipiente coperto fin quando il vino sarà assorbito.<br />
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Ragoùt de porc et mais [ Pozole ] <span style="color: red;">ingredienti per 4 persone</span> ; 1\2 chorizo , 1 oignon , 5 clous de girofle , 1 gousse d'ail , 400 gr de palette de porc dèsossèe , 1\2 cube de bouillon de boeuf , 1 cuil. à soupe de piment en poudre , 2 cuil. à soupe d'origan sec , 425 gr de lais , sel , poivre-FATE COSI> couper le chorizo en rondelles èpaisses , èplucher et piquer l'oignon avec les clous de girofle , èplucher et reiirer le gemme de la gousse d'ail puis l'ècrases , couper le porc en moeceaux , dans un grand faitout , porter 2 l d'eau à èbuliiition , ajouter le porc , le chorizo , l'oignon cloutè , la gousse d'ail le cube de bouillon de boeuf , le piment en poudre et l'origan , faire mijoter à couvert pendant 2 heures 30 minutes , ègoutter le mais et le verser dans le faitout , mèlanger puis laisser mijoter pendant 10 minutes , saler et poivrer -<br />
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<div style="margin: 0px; padding: 0px; text-align: center;"><br /></div>Bavarois à la pèsche - ingrédients et préparation:Pour
le fond de tarte, faire fondre 50 gr de beurre, mixez 125 gr de biscuits
petit beurre et les mélangés ensemble, mettre un cercle dans un plat et
déposer le biscuit au fond et bien tasser avec le fond d'un verre. Pour
la crème, dans un saladier, mélanger 50 gr de sucre avec 250 gr de
mascarpone, 300 gr de fromage blanc nature, 1 c.às de citron + 1 zeste et
de l'agar agar (versez 1 sachet d'agar agar dans une casserole avec 3
c.às d'eau et et faire chauffer en bien mélangeant puis versez dans la
crème , bien mélanger et versez sur le fond de tarte puis mettre au
frigo 30 minuti .Sortir le bavarois du frigo et mettre des lamelles de
pêches par dessus et badigeonnez avec du nappage pour tarte en suivant
les instructions du paquet. Réservez au frais environ 4h avant de servir.<br />
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<span style="color: purple;"><span style="font-size: 16px;"><span style="font-family: "courier new", "courier", monospace;">Pollo al latte e zafferano.ingredienti 4 persone_</span></span></span> 500 gr di petti di pollo - un cucchiaio di burro - 1 bustina di zafferano in polvere - 1 bicchiere di latte - 1 cucchiaio scarso di Worcestershire sauce - farina q.b. - sale - pepe.<span style="color: purple;">prèparation></span>Tagliare a pezzi i petti di pollo e pestarli con il pestacarne. In un piatto versare un pò di farina, adagiarvi i petti di pollo, salare, pepare ed infarinarli per bene. Far sciogliere il burro in una larga padella e, appena inizia a sfrigolare cuocere i petti di pollo a fuoco vivace. Girarli, quindi spruzzarvi la Worcestershire sauce. Sciogliere lo zafferano nel latte intiepidito e versarlo sui petti di pollo. Terminare la cottura a fuoco alto e far rapprendere un poco la salsa. Servire subito.<br />
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Crostata ai frutti di bosco _ingredienti e dosi -<i style="font-style: italic; margin: 0px; padding: 0px;"><b style="font-style: italic; font-weight: bold; margin: 0px; padding: 0px;"> Per la pasta frolla</b></i> - 250 gr di farina tipo 00 - 100 grdi burro - 50 gr di zucchero a velo - 2 tuorli - un pizzico di sale - scorza grattugiata di un limone .<br /><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #4c4a47; font-family: "Source Sans Pro", sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><p style="font-size: 14px; line-height: 24px; margin: 0px 0px 20px; padding: 0px;"><i style="font-style: italic; margin: 0px; padding: 0px;"><b style="font-style: italic; font-weight: bold; margin: 0px; padding: 0px;">Per la crema pasticcera</b></i> : 400 ml di latte - 100 gr di zucchero -40 gr di maizena -4 tuorli - 1 stecca di vaniglia .<b style="font-style: normal; font-weight: bold; margin: 0px; padding: 0px;"><i style="font-style: italic; font-weight: bold; margin: 0px; padding: 0px;">>>> Per la decorazione</i></b> -1 vaschetta di mirtilli -1 vaschetta di lamponi -1 vaschetta di more 1 vaschetta di fragole .METHOD-Per prima cosa preparate la pasta frolla. Spezzettate grossolanamente il burro freddo da frigo con un coltello e schiacciatelo con una forchetta. In una ciotola miscelate la farina e lo zucchero a velo setacciati. Formate un foro al centro della farina, unite il burro, i tuorli, un pizzico di sale e la scorza grattugiata di un limone. Lavorate rapidamente gli ingredienti con la punta delle dita fino ad ottenere un composto omogeneo. Avvolgetelo nella pellicola trasparente e mettete l’impasto a raffreddare in frigorifero per almeno 1 ora.Mentre la frolla riposa in frigo preparate la crema. Sobbollite il latte con una stecca di vaniglia aperta a metà. In una terrina, montate i tuorli con lo zucchero e incorporate la maizena setacciata. Togliete la stecca di vaniglia che avete lasciato in infusione nel latte, versate il latte a filo nel composto e mescolate. Trasferite il composto in un pentolino e cuocete la crema mescolando di continuo per non far creare grumi.Lasciate sobbollire finchè la crema non si addensa. Togliete la crema dal fuoco, versatela in una ciotola, copritela con la pellicola trasparente e lasciate .<span face=""Source Sans Pro", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #4c4a47; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Prendete la frolla dal frigo e stendetela in una forma circolare. Foderate una teglia da forno, dove stenderete la pasta frolla. Copritela a sua volta con carta forno e ricoprite con dei fagioli secchi o con dei ceci e infornate per 15 minuti a 180° C, poi rimuovete la carta forno con i fagioli e lasciate cuocere altri 10 minuti dopo aver bucherellato il fondo con i rebbi della forchetta. Sfornate e dopo 5 minuti rimuovete la frolla dallo stampo e adagiatela su una griglia.</span><span face=""Source Sans Pro", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #4c4a47; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Quando sarà completamente fredda farcitela con la crema e con i frutti di bosco freschi precedentemente lavati e asciugati. Spolverate con lo zucchero a velo. e fate raffreddare .<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlgMdnSp9oXphv-f8vIq5wJiRBDKEjviHgXytTkgYA7CCHGLGDHwrfbzwSBYCH-SXH1lUGKX_6Bn7QM7WOU70rizyx-Ff-O91Gc3VTxAjbofzIpDmH8ywlkoY1O0JrFr1_2ZwSbvPlXd3/s1703/CPVD6651%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1670" data-original-width="1703" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlgMdnSp9oXphv-f8vIq5wJiRBDKEjviHgXytTkgYA7CCHGLGDHwrfbzwSBYCH-SXH1lUGKX_6Bn7QM7WOU70rizyx-Ff-O91Gc3VTxAjbofzIpDmH8ywlkoY1O0JrFr1_2ZwSbvPlXd3/w400-h393/CPVD6651%255B1%255D.JPG" width="400" /></a></div><br /><br /><p></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #4c4a47; font-family: "Source Sans Pro", sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px; text-align: justify;"><img alt="" border="0" src="http://www.lacucinadellostivale.ifood.it/wp-content/uploads/2012/07/crema.jpg" style="border: 0px none; height: auto; margin: 0px; max-width: 100%; padding: 0px;" /></div></div> *****************<br />
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Rougets à la Livournaise (Livornese)<span style="color: purple;">> ingredienti e dosi :</span> 8 petits rougets propres ,1 tasse d'huile , 1 gousse d'ail ,1 oignon, haché, 1 feuille de laurier, 1 tasse de sauce tomate ,persil haché sel et poivre <span style="color: purple;">_fate cosi ></span> Rincer les rougets puits sèche-lez, les enfarinez les et faites les frire. Ajouter les herbes, du sel et du poivre et après 5 minutes, ajouter la sauce tomate dilué avec deux cuilleres à soupe d'eau chaude. Cuire pendant 5 minutes et parsemer de persil. servire caldo_<br />
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Le filet de bar à la Viaregina<span style="color: red;"><span style="font-size: 14px;">> ingredienti x 4 persone_</span></span>4 filets de bar Spigola, 3 cuil. à . soupe d'huile d'olive vierge extra ,1 c à s de câpres ,5 tomates cerises ,un verre de vin blanc sec ,20 olives noires ,Sel et poivre du moulin<span style="color: red;"> >fate cosi></span>Passer les filets de poisson dans la farine .Faire chauffer l'huile dans une poële et les dorer rapidement à la poële su les deux faces ,Oter le poisson Faitez chauffer un peu d'huile d'olive vierge extra. Ajouter des tomates cerises coupées en 2les câpres et les olives dénoyautées. Epicer et ajouter un peu thim. Laisser à peine revenir. Ajouter les filets, Arroser de vin blanc-Laisser réduire un peu et servir avec les pommes de terre au four -<br />
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<span style="color: maroon;"><span style="font-size: 16px;"><span style="font-family: "courier new", "courier", monospace;">Farinata di cavolo nero. ingredienti e dosi x 6 persone ></span></span></span> 1 Kg di cavolo nero ,1 carota , 2 coste di sedano bianco ,3 cipolle rosse medie , 4 spicchi d'aglio , 200 gr di fagioli cannellini secchi, 40 g di farina gialla ,40 gr di concentrato di pomodoro ,1 mazzetto di pepolino , 1 dl di olio extravergine toscano ,1 rametto di rosmarino , qualche foglia di salvia<span style="color: maroon;">-fate cosi >prèparation></span>Lessare i fagioli in abbondante acqua salata, con salvia, aglio e rosmarino. Preparare a parte un battuto grossolano con carota, sedano, cipolla e due spicchi d'aglio e farlo rosolare in casseruola con l'olio. Aggiungere il pepolino, aggiustare di sapore con sale e pepe e far appassire bene le verdure. Unire il cavolo nero tagliato sottilmente, al quale sarà stata tolta la costola centrale. Far cuocere 5 minuti, quindi aggiungere il concentrato, sciolto in poca acqua di cottura dei fagioli. Far bollire il tutto per circa un'ora e mezzo, quindi unire una parte dei fagioli interi e il resto passato in purea molto densa. Diluire la minestra ancora con acqua, quindi versare a pioggia la farina gialla e far cuocere per circa 20 minuti. Servire la farinata cosparsa di olio e pepe nero macinato al momento.</div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on"> **************<br /></div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on"> Lasagne al vin rouge _ingredienti e dosi per 6 persone : <br /></div><div dir="ltr" style="text-align: left;" trbidi="on"> <h1 class="bloc_title">
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<br /><br /> <span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"></span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"><span style="text-decoration: underline;">Pour la bolognaise</span> :</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"></span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">- 1 paquet de lasagnes fraîches (LUSTUCR au rayon frais) -</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">- 400 gr de viande hachée</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> - 3 gousses d'ail hachées finement</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">- 4 cuillerées à soupe d'huile d'olive</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> - 50 gr de beurre</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">- 3/4 oignons émincés</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> - 800 gr de Tomates pelées</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">- 2 à 3 cuillerées de concentré de tomates</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> - 3 feuilles de laurier</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">-4 petite carotte coupée en mirepoix (petits dés) Moi j'en mets plus, une bonne dizaine...</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> - 1 branche de céleri hachée finement (facultatif)</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">- 1/2 litre de vin rouge - 1/2 litre de bouillon de boeuf</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">- sel et poivre du moulin</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> - parmesan frais et râpé pour servir</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">A noter : certains mettent également de la pancetta(25g env) coupée en petits morceaux et un morceau de jambon fumé</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> - basilic (idéalement frais), thym, ou origan</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"> >>> FATE COSI >>> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Faire un battuto, c'est-à-dire hacher tous les légumes (en tout petits dés);</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Faire
sauter l'oignon, la carotte, le céleri (n'oubliez pas d'enlever les
principales nervures avant de le tailler en mirepoix) à feu doux dans
l'huile et le beurre; faire suer jusqu'à légère coloration;</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">ajouter l'ail en mélangeant le tout avec une cuillère en bois;</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">ajouter la viande hachée et la cuire à feu doux, en séparant les grains à la fourchette. Saler, poivrer;</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Verser le vin rouge; hausser le feu jusqu'à ébullition.</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Ajouter les tomates coupées en quatre et le concentré de tomates délayé dans un peu de jus de tomate, puis le bouillon.</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Assaisonner: laurier, basilic; bien mélanger.</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Monter
le feu à température moyenne pour obtenir un léger bouillonnement;
couvrir la casserole baisser le feu au minimum et laisser mijoter
pendant 4 à 5 heures en ajoutant plus de bouillon au cours de la cuisson
si nécessaire.</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Si
tu veux, tu peux ajouter 3cuill à soupe de la crème légère, vers-la une
heure avant la fin de la cuisson; retirer la feuille de laurier avant
de servir. La crème a pour effet de couper un peu l'acidité de la
tomate.</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"><span style="text-decoration: underline;">Pour la béchamel</span> :</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">1/2 litre de lait</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">_30 gr de farine</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">_30 gr de beurre _</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">noix de muscade</span></b></span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> _sel,poivre .</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">>> Dans une casserole faire fondre le beurre à feu doux, ajoutez la même quantité de farine et mélangez bien.</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Après
quelques minutes, la farine et le beurre vont former un roux, il ne
faut pas attendre que le mélange roussisse. Arrêtez le feu dès que la
préparation atteind une jolie couleur dorée et laissez refroidir.</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Pendant
que le roux refroidi, portez à ébullition 1/2 litre de lait dans une
casserole. Versez le lait sur le roux en filet continu, tout en
mélangeant énergiquement ou fouet pour empêcher la formation de
grumeaux.</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Lorsque
le lait chaud est totalement versé sur le roux, replacer la casserole
sur feu doux. Continuez à mélanger sans cesse, jusqu'à obtention de la
consistance souhaitée. On attend généralement que la sauce nappe le dos
d'une cuillère en bois.</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Une fois que l'on obtient la bonne consistance, il ne reste plus qu'à assaisonner !</span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Une
couche de bolo, une couche de lasagnes, une couche de béchamel parsemée
d'un peu de parmesan et de gruyère, etc.. et au final la couche de
béchamel parsemée généreusement de parmesan et de gruyère... </span></b></span></span><br /><span style="color: #333333;"><span style="font-size: 16px;"> </span></span><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">Au four pendant 40/45 minutes à 200°C !</span></b></span></span></div><div class="text-image-container" itemprop="articleBody"><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> </span></b></span></span></div><div class="text-image-container" itemprop="articleBody"><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> ******</span></b></span></span></div><div class="text-image-container" itemprop="articleBody"><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;"> <i>Alici in tortiera _ingredienti e dosi -</i></span></b></span></span>500 gr di alici -1 limone -polpa di pane raffermo -pane grattugiato -olio extravergine - sale -prezzemolo .METHOD-Eliminate la testa, l’intestino e la spina delle alici. lavatele e sistematele in una tortiera.Oliate, aggiungete 2 spicchi di aglio tagliato a pezzetti, mollica di pane, succo di limone, sale e acqua.Infornate a 170° per 15 minuti.Sfornate e aggiungete il prezzemolo ( a fine cottura).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSs8fSIVDxA21cZmCXcjFWguLeQ_khz7EgYbraPEerVPGBJFBHGgzDl5Epc94VMnnxhu7bRNbZplVfhwKlCqMVnC1jIMd9M9Q5p14z2qSQo79C1hx8_r58beBtk5rTiG6XNXeKHSfsPyOrelbCdkzzIWouEr9qI9xcg58xIOQpZi_Fdm097QgwUeK_Q/s1649/IMG_E6512%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1649" data-original-width="1186" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSs8fSIVDxA21cZmCXcjFWguLeQ_khz7EgYbraPEerVPGBJFBHGgzDl5Epc94VMnnxhu7bRNbZplVfhwKlCqMVnC1jIMd9M9Q5p14z2qSQo79C1hx8_r58beBtk5rTiG6XNXeKHSfsPyOrelbCdkzzIWouEr9qI9xcg58xIOQpZi_Fdm097QgwUeK_Q/s320/IMG_E6512%5B1%5D.JPG" width="230" /></a></div><br /><br /></div><div class="text-image-container" itemprop="articleBody"><span style="color: #333333;"><span style="font-size: 16px;"><b><span style="font-family: Comic Sans MS, cursive;">***** <br /></span></b></span></span></div></div></div><div dir="ltr" style="text-align: left;" trbidi="on"> </div>
adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0Milano MI, Italia45.4642035 9.18998220.862927422716773 -25.966268 70.065479577283241 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-30166798065863935182022-02-13T11:23:00.026+01:002023-09-04T10:49:24.679+02:00# Locro de pata # Panaeng nuea # Curry mussaman # Risotto al melograno # Paella Andalouse # Liquore d'alloro # Ribollita Toscana # Patatine fritte # Cassoula alla milanese # Mam Kho # Pàtes all'Arrabbiata # Moules à la charentaise # Cheesecake Basque # Pasta aggrassato alla siciliana # Langouste au sabayon# Langouste au curry au coco # # L'hypocras # Involtini di melanzane ai Spaghetti # Pasta a' milanisa # Cozze gratinate # Moussaka light # Timballo di pasta # Cannelloni di melanzane # Dongpo pork # Cannolo Sicilia # Ragù alla bolognese # Soup cozze Napoli # Kare Kare # Gnocchi aux faves fraiche et pesto # Calamari all'Adriano # Stew Oyater # Daal palak # Panissa # Polipo ubriaco # Dorayaki # Cardi gratinati al forno # Rice to Balinese # Suppli alla romana # Waldorf pudding # Cutlets Russian # Egg Korma # Russian pancakes # Caldo Criollo # Mahi Mahi # Pasta frolla # Pasta brisèe # Aporreado de Tasajo # Gnocchi alla Sorrento # Ajiaco Bogatano # Roti de porc aux champignons # Pelmeni ripieni # Poulet pibil # Jamaican mackerel rundown # Fideuà # Blitz cake # Calvados glazed roast Duckling with apple sauce # Spaghetti alla Mexicana # Seppia in tocio a la veneziana # Pàtes et aubergines # Sesame ball # Yakisoba # Cannoli siciliens # Roast pike # Tasty Russian pelmeni # Mozzarella in carrozza # Filet de maquereau à la moutarde # Tapenade # Anitra Napolèon # Arroz a la banda # Chicken Mechoni # Mondeghili # S.Pietro alla parmantier # St.Cecilia's punch # Crimean mussel pilaf # Anguilla alla fiorentina # Pavlova # Philtre d 'Amour # Fettuccine alla ciociara # Velontè de Langouste des Bermudes # Sella di coniglio ai funghi # Parmentier au confit de canard # Maiale alla stroganoff # Coniglio alla Gorizia Bavarese # le Curry de crevettes <div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: blue;"><i> </i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i> <span style="color: black;">Locro de pata _Ingredienti e dosi per 4/6 persone :2,500 kg di patate gialle -10 gr di cumino 2/4 gr di achiote in polvere ( io uso rucola e rosmarino tritato finemente fino a renderlo in polpiglia ) - sale qb -1 1/2 di brodo vegetale non salato or acqua calda - 2 spicchi d'aglio , 2 cipolle bianche -olio oliva - 200 gr di latte - poco latte intero -200 gr di formaggio ( primo sale or quartirolo ) 1 avocado , sbucciato , snocciolato e affettato ( vedi my photo ) mais tostato e salato ser servire ( oppre piccoli pezzi di pane tostato ) prezzemolo -salsa Aji _METHOD -in un tegame dai bordi alti , a fuoco basso , fate soffriggere la cipolla e l'aglio tritate fine con olio extravergine , dopo 6/8 minuti , intanto avete pulite le patate taglatele a pezzi , aggiungetele al trito , rimestate per 2/3 minuti , aggiungete 1 lt di brodo caldo e salate , fate cuocere per 15/20 minuti .,una volta cotte le patate , togliere dalla pentola dal fuoco e 2/3 mestoli di patate cotte e tenere da parte , il restante passate il tutto or al passatutto or frullino in modo da far diventare una crema .Adesso rimettete la pentola sul fuoco a basso minimo e nella pentola aggiungete i 2/3 mestoli di patate a pezzetti , il latte intero ( a piacere ) e il formaggio quartirolo a pezzetti , alzate un pò la fiamma e rimestate per far sciogliere il formaggio e la salsa Aji ( a piacere ) ., servite con fettine di avocato > look my photo .# r 2021 # <br /></span></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uc3O0lgmNrScHibvn5L4aCLPd5dVqA0VEEpu1wruks4SzktaQQN9eKjCg9r81do4t50Xlr-fDmLLmTjEVXopy7NMx7dci1M0-0XQKtTRxblF7oU_sVOcRZ3N0or4dlnDtNav3xpKierz/s1201/GQWSE9004%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="1201" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uc3O0lgmNrScHibvn5L4aCLPd5dVqA0VEEpu1wruks4SzktaQQN9eKjCg9r81do4t50Xlr-fDmLLmTjEVXopy7NMx7dci1M0-0XQKtTRxblF7oU_sVOcRZ3N0or4dlnDtNav3xpKierz/w400-h356/GQWSE9004%255B1%255D.JPG" width="400" /></a></div><br /><span style="color: black;"><br /></span></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; font-family: roboto; font-size: 14px; font-stretch: inherit; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><span style="color: #231804;"><span style="font-style: normal;"> </span></span><div class="separator" style="clear: both; color: #231804; font-style: normal; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dytxWyV14YnF4CygQMxrDfW-z8Y_H6UqQisdLgsBHIhpkCEYi1zXH3Plsltkmnu4vGv_31Nt8l_oOUPJCbb8w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; font-family: roboto; font-size: 14px; font-stretch: inherit; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">Panaeng nuea ( manzo al curry )_ingredienti e dosi per 2 persone - <span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Frying beef 400 gr - </span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Coconut cream 2 cups - </span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Penang Curry Paste 3 tbsp - </span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Salt 1/4 tsp - </span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Fish Sauce 2 1/2 tbsp - </span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Plum Sugar Paste 3 tbsp - </span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Ground peanut 1/4 cup - </span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Lime Leaf 6no - </span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Red Chili 1no.</span><span style="color: #333333; font-family: Georgia, serif; font-size: 22px; font-style: normal;">Preparation , 5 minute -</span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Slice the beef into stir fry sized strips -</span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Slice chili into wedges .METHOD -(25MINUTI)</span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Put one cup of coconut cream in a deep sided frying pan (or sauce pan, or wok etc) and stir on a medium high heat until simmering.</span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Add in 3 tbsp of penang curry paste and mix/stir in for about 2 minutes until the coconut cream is a smooth pink/red colour.</span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Add the beef to the coconut cream and curry paste, stir fry for about 5 minutes.</span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Add the remainder of the coconut cream and mix thoroughly.</span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Once the coconut cream is gently simmering add the salt, fish sauce, plum sugar and ground peanut. Mix in well, then turn down the heat to a medium heat, and allow to gently simmer for 15 minutes.</span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Add lime leaves to the pot, turn off the heat and let the curry continue to cook under it’s own heat.</span><span style="color: #111111; font-family: Georgia, serif; font-size: 16px; font-style: normal;">Serve up on a bed of rice, add fresh chili to taste.</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; font-family: roboto; font-size: 14px; font-stretch: inherit; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div>********* CONSIL DU CHEFADRIANOMENNILLO - oppure ( io ho usato questi ingredienti per 4 persone ) coriandolo , semi di cumino , pasta al curry mussaman -350 gr di manzo-300 ml latte di cocco diluito -poca salsa di pesce-poco zucchero di palma ( or zucchero integrale)60 gr di arachide tritate e tostate-6/8 foglie di kaffir lime -peperoncino rosso forte .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHNQ-SdL032HoM1gKGKJndLTpvASs3xZvt-ABsi9u-c1Kn98r9oDhTAzGTQfNsKFXAiOKMVuUAnFVpOXCMzTdlGTJrAppG3l6nkSULWfzVVoRsR3KHjmcdFm8QD8aJdJCCzeBW4YJ31bdV07lmPHJiPK6cRyCSClTlKolz4PjVKTuupgrDxCvICeoN9sl/s1410/USUGE8512%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1394" data-original-width="1410" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHNQ-SdL032HoM1gKGKJndLTpvASs3xZvt-ABsi9u-c1Kn98r9oDhTAzGTQfNsKFXAiOKMVuUAnFVpOXCMzTdlGTJrAppG3l6nkSULWfzVVoRsR3KHjmcdFm8QD8aJdJCCzeBW4YJ31bdV07lmPHJiPK6cRyCSClTlKolz4PjVKTuupgrDxCvICeoN9sl/w400-h395/USUGE8512%5B1%5D.JPG" width="400" /></a></div><br />Curry mussaman ( nam prik gaeng mussaman) > ingredienti e dosi ;3 cucchiaini di scalogno tagliato fine - 1 spicchio di aglio tritato finemente-poco galanga a fettine-citronella -2 chiodi di carofano-poco demi di coriandolo ( pr prezzemolo)- poco di semi di cumino-4/5 grani di pepe nero- 3 peperoncini rossi rssiccati - sale qb -1 cucchiaino di gamberetti essiccati .FATE COSI (method) >aprite i pereroncini rossi (vedi my photo) private i semi e metteteli in ammollo con acqua calda per 12/15 minuti , fate rosolare lo scalogno, l'aglio , la galanga , la citronella , i chiodi di carofano , coriandolo e i semi di cumino in un work per 5 minuti , poitritateli nel mortaio or nel mixer fino a ridurli in polvere .Aggiungere il resto degli ingredienti tranne la pasta dei gamberetti e macinate per incorporarli bene e solo alla fine unite questa pasta di gamberetti .<br /><br /></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; font-family: roboto; font-size: 14px; font-stretch: inherit; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><br /></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; font-family: roboto; font-size: 14px; font-stretch: inherit; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i> ++++++</i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; vertical-align: baseline; widows: 2;"><span style="color: blue; font-family: roboto; font-size: 14px;"><i><div style="-webkit-text-stroke-width: 0px; border: 0px none; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline;"><br /></div><div style="-webkit-text-stroke-width: 0px; border: 0px none; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline;"> </div></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><br /></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><br /></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/yBSk22dBFoE" width="320" youtube-src-id="yBSk22dBFoE"></iframe></div><br /><br /></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i> </i></span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></span><ul style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: Lato, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin: 0px 0px 30px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li style="box-sizing: border-box; margin: 0px; padding: 0px 0px 0px 1.3em;"> <br /></li></ul><span style="color: blue;"><i>Risotto al melograno_ingredienti e dosi per 2/3 persone #</i></span><span style="font-family: trebuchet; font-size: medium;"> 180/200 gr di riso carnaroli </span><span style="font-family: trebuchet; font-size: medium;">-1 melograno grande</span><span style="font-family: trebuchet; font-size: medium;">-olio e.v.o.</span><span style="font-family: trebuchet; font-size: medium;">-1 cipolla bianca</span><span style="font-family: trebuchet; font-size: medium;">-1/2 bicchiere scarso di vino rosso</span><span style="font-family: trebuchet; font-size: medium;">-500 ml circa di brodo vegetale già salato</span><span style="font-family: trebuchet; font-size: medium;">-sale q.b.</span><span style="font-family: trebuchet; font-size: medium;">-pepe q.b.</span><span style="font-family: trebuchet; font-size: medium;">-parmigiano grattugiato </span><span style="font-family: trebuchet; font-size: medium;">una noce di burro .METHOD-</span><span style="font-family: trebuchet; font-size: medium;">Sbucciare il melograno eliminando bene la parte bianca, tenere da parte 2 cucchiai di chicchi e frullare il resto in un frullatore. </span><span style="font-family: trebuchet; font-size: medium;">Filtrare con un colino e conservare il succo ottenuto in un bicchiere. </span><span style="font-family: trebuchet; font-size: medium;">In una padella alta scaldare l'olio e farvi rosolare la cipolla tritata. </span><span style="font-family: trebuchet; font-size: medium;">Tostare il riso e poi sfumarlo con il vino rosso. </span><span style="font-family: trebuchet; font-size: medium;">Iniziare la cottura aggiungendo il succo di melograno, poi quando si asciuga, unire il brodo e continuare la cottura.</span><span style="font-family: trebuchet; font-size: medium;">A fine cottura ( 13/14 minuti )aggiustare di sale, pepare e spegnere il fuoco. </span><span style="font-family: trebuchet; font-size: medium;">Mantecare con il parmigiano ed il burro, amalgamare bene e lasciar riposare 2 minuti. </span><span style="font-family: trebuchet; font-size: medium;">Servire impiattando con i chicchi di melograno.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgX0zvAMTeFtP7NNyL7MzpRqEGZD9VxDsPRZ7fxrHmr8XPaKGzkjP5JjRZ7lgQVKAkR81LaBzuy5LD9jj5l4RCb8uIGG8RLaVyPD-R3v5V8VMLImPQQOn5ikC0pgL9Rq07k82H3Ak0td9Lxmq3nzwoWsYh7avLImnWPKY2pk_blXRXbS5xJ2qhitTaGMw=s1728" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="1728" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgX0zvAMTeFtP7NNyL7MzpRqEGZD9VxDsPRZ7fxrHmr8XPaKGzkjP5JjRZ7lgQVKAkR81LaBzuy5LD9jj5l4RCb8uIGG8RLaVyPD-R3v5V8VMLImPQQOn5ikC0pgL9Rq07k82H3Ak0td9Lxmq3nzwoWsYh7avLImnWPKY2pk_blXRXbS5xJ2qhitTaGMw=s320" width="320" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/1lyu1KKwC74" width="320" youtube-src-id="1lyu1KKwC74"></iframe></div><br /><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: trebuchet; font-size: medium;"> </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: trebuchet; font-size: medium;">***</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: trebuchet; font-size: medium;"> </span><span style="color: blue;"><i>Ribollita Toscana _ingredienti e dosi per 6 persone:</i></span>300 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">fagioli cannellini</b> - 250 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">cavolo verza -</b><ul style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: Lato, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin: 0px 0px 30px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li style="box-sizing: border-box; margin: 0px; padding: 0px 0px 0px 1.3em;">500 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">cavolo nero</b> - 150 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">carote</b> - 60 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">sedano</b> - 100 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">patate -<br /></b></li><li style="box-sizing: border-box; margin: 0px; padding: 0px 0px 0px 1.3em;">20 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">porro</b> -50 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">cipolla</b> - 30 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">concentrato di pomodoro</b> -1 spicchio di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">aglio -<br /></b></li><li style="box-sizing: border-box; margin: 0px; padding: 0px 0px 0px 1.3em;">100 gr di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">olio extra vergine d’oliva -Brodo vegetale</b><span> </span>-6 fetti di<span> </span><b style="box-sizing: border-box; font-weight: bolder;">pane -Sale</b><span> </span>e<span> </span><b style="box-sizing: border-box; font-weight: bolder;">pepe</b>.METHOD<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Lato, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Metti in ammollo i fagioli per circa 12 ore <b>.</b></span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Lato, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In
una pentola di coccio fai rosolare per circa 10 minuti il trito di
carote, sedano, patate, porro, cipolla, aglio e un filo d'olio.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Lato, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Nel frattempo pulisci il cavolo nero e la verza: tagliali a striscioline.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Lato, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Unisci le verdure al trito e aggiungi del brodo: prosegui la cottura per 15 minuti.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Lato, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span> </span>Frulla un terzo di composto e prosegui la cottura aggiungendo anche i fagioli e il concentrato di pomodoro.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Lato, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Aggiusta di sale, se necessario prosegui la cottura finchè tutti gli ingredienti siano cotti al punto giusto.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Lato, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Prima di servire metti 4 fette di pane a tostare.</span><b style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: Lato, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: bolder; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br style="box-sizing: border-box;" /></b><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Lato, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Porta in tavola la ribollita, con il pane. Aggiungi un filo d'olio e una macinata di pepe.</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98pq8pscGg0rUkErYJbxS34QJJ46lg9uU-gEwXQKqBsU6GKY0q02v87Bvhs6AMcsXNfAmnFq_OZPXX6vNc_YusVZj_GMV0znPp833KYTzhe3ipCJB2Zf3EIBh3ujTjgYTPLZtnziXilWM/s1559/IMG_E1961%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1559" data-original-width="1037" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98pq8pscGg0rUkErYJbxS34QJJ46lg9uU-gEwXQKqBsU6GKY0q02v87Bvhs6AMcsXNfAmnFq_OZPXX6vNc_YusVZj_GMV0znPp833KYTzhe3ipCJB2Zf3EIBh3ujTjgYTPLZtnziXilWM/s320/IMG_E1961%255B1%255D.JPG" width="213" /></a></div><br /> *********</li></ul></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: trebuchet; font-size: medium;"><br /></span><span style="color: blue;"><i>Liquore d'alloro _ingredienti e dosi :</i></span>Per l’infuso >> Alcol 96°:500 mL - foglie fresche di alloro 55 - bacche di alloro (sono facoltative perché non facilmente reperibili) 20 - Chiodi garofano 4 -Cannella1/2 stecca -Buccia di un limone -<br /><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #333333; font-family: Lato, sans-serif; font-size: 15px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 10px; orphans: 2; overflow-wrap: break-word; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">>>>Per lo sciroppo-Acqua: 650 ml -Zucchero: 200 gr .METHOD-Lavare per bene le foglie e asciugarle tutte. Mettere in una pentola a chiusura stagna (va bene anche la pentola a pressione o un barattolo), tutti gli ingredienti per l’infuso. Far maturare per dieci giorni, in un locale fresco e buio. Ogni giorno agitare la pentola. Al decimo giorno preparare uno sciroppo facendo bollire 200 grammi di zucchero e 650 mL di acqua. Filtrare l’alcool eliminando gli ingredienti. Quando lo sciroppo si è intiepidito, unire l’alcool, mescolare sino a quando esce una schiuma cremosa. Far riposare ed imbottigliare. Si può bere anche dopo una decina di giorni, meglio fresco.N.B. Le foglie sono verdi perché contengono la clorofilla. Quando si apre la pentola a chiusura stagna, se le foglie sono diventate gialle, significa che è stato estratto l’aroma e l’alcol è verde.È un liquore molto gradevole, con un gusto particolare, che ti trascina con sé. Il genepi (è il nome comune di diverse specie di piante aromatiche.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiH8mAc4n7PTUDoFqz3zwk2e7HrSuhP9LBOC1l2zZTMsN9cf53y6frV8IOpnLwYgPLlsCathiFSM5QbU26EBG5PNFNKf_wCXvtGv1W8qch0IjsSqlJKV7y1GqlTMTBFrI900SgXaT315ZGd21amSQRM8TwssQB8jGvNwjcFJC_-JbsE2l3MO1bYZ_TMzA=s1425" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1425" data-original-width="977" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiH8mAc4n7PTUDoFqz3zwk2e7HrSuhP9LBOC1l2zZTMsN9cf53y6frV8IOpnLwYgPLlsCathiFSM5QbU26EBG5PNFNKf_wCXvtGv1W8qch0IjsSqlJKV7y1GqlTMTBFrI900SgXaT315ZGd21amSQRM8TwssQB8jGvNwjcFJC_-JbsE2l3MO1bYZ_TMzA=w274-h400" width="274" /></a></div><br /><br /><p></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i> </i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i> Patatine fritte_ingredienti e dosi per 3/4 persone</i></span><span itemprop="recipeIngredient" style="box-sizing: border-box;">1 kg di patate da frittura</span><span itemprop="recipeIngredient" style="box-sizing: border-box;"> - 1 litro di olio di semi vari da frittura</span><span itemprop="recipeIngredient" style="box-sizing: border-box;"> - sale quanto basta -carta gialla assorbente .METHOD-</span>Sbucciate le patate, pareggiatene tutti i lati formando un rettangolo, poi tagliatele a fette sottilissime dalle quali ricaverete delle listarelle a forma di fiammifero. Immergete queste in acqua fredda fino al momento di cuocerle, poi sgocciolatele, asciugatele delicatamente con un telo e mettetele a cuocere, poche alla volta, in una padella con abbondante olio fumante. Quando le patate saranno dorate e croccanti, sgocciolatele su carta assorbente. Salate abbondantemente e servite le patate ben calde.********CONSIL DU ChefAdrianoMennillo : una corretta frittura si ottiene quando il cibo è immerso in un bagno d'olio che, raggiunta una temperatura di 160-180°C, provoca l'evaporazione dell'acqua superficiale (da qui la formazione della famosa crosta dorata) e la cottura omogenea della parte interna dell'alimento. Spesso si cade in errore friggendo in poco olio, a temperatura ancora bassa e con molto cibo per volta. In queste condizioni si provoca un maggiore assorbimento di olio da parte del cibo che stiamo per friggere. Per testare la temperatura dell'olio fate una prova immergendo una mollica di pane: se friggerà immediatamente e vivacemente la temperatura è quella giusta<span style="color: blue;"><i>.</i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><br /></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i> </i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i> </i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> ********</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> <span style="color: black;">Paella Andalouse _ingredienti e dosi :</span></span><span style="font-size: 12px;"> 500 gr de calamars</span><span style="font-size: 12px;"> -500 gr de moules</span><span style="font-size: 12px;"></span><span style="font-size: 12px;"> -500 gr de crevettes</span><span style="font-size: 12px;">1 grande barquette de pilons de poulets-</span><span style="font-size: 12px;"></span><span style="font-size: 12px;">2/3 grosses tomates bien mures -</span><span style="font-size: 12px;">2/3 poivrons-1 tête d'ails-2 sachets de safran -1 kg de bon riz .FATE COSI ></span><span style="font-size: 12px;">Grattez et lavez les moules</span><span style="font-size: 12px;"></span><span style="font-size: 12px;">.Decortiquez les crevettes et les lavées.</span><span style="font-size: 12px;">Coupez les calamars en petits morceaux.</span><span style="font-size: 12px;"></span><span style="font-size: 12px;">Coupez et pelez les tomates et poivrons en dés et en lamelles.</span><span style="font-size: 12px;">Epluchez et coupez finement l'ail.</span><span style="font-size: 12px;">Dans une poelle à part faire cuire les pillons de poulets et les assaisonnés.</span><span style="font-size: 12px;"></span><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"> Dans une casserole recouvrir les moules d'eau et laissez cuire 4 min aprés que sa boue.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;">Filtrez l'eau des moules à cause du sable qu'elles rejetent et reservez pour la cusisson du riz.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"> Mettre de l'huile d'olive et attendre quelle soit bien chaude et fremissanteMettre les calamars et les poivrons frais ceci étant les plus long a cuire.Plongez les tomates , les pilons de poulets cuits , salez poivrez</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;">Laissez cuire les tomates une bonne vingtaine de minutes.Rajoutez l'ail et laissez mijoter 5 min.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"> Ajoutez les crevette et les moules en , en gardant une dizaine pour la décoration du plat.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"> </span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;">Ajoutez
le riz , en comptant deux verres d'eau ( se servir de l'eau des moules )
pour un verre de riz , un verre de riz représentant 2 personnes.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"> </span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;">Bien remuez en reajustant l'assaisonement et incorporez le safran.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"> La
paella est cuite une fois que le riz est cuit a votre convenance. Je
vous conseille toutefois de ne pas faire trop cuire votre riz.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"> La paella étant un plat qui se mange sur plusieurs repas et qui se réchauffe , le riz finirai en boullis.</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"> </span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><br /></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;">Servir bien chaud dans le plat de cuisson !!</span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"> </span></div><span style="font-size: 12px;"></span><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 12px;">***************<br /></span></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: 12px;"><br /></span><span style="font-size: 12px;"></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"> </span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;">*****<br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><span style="color: black;"> Cassoeula alla milanese _ingredienti e dosi :</span></span>1 kg di verze, 800 g di costine di maiale, 8 salamini verzini, 400 g di luganega, 1 cipolla, 2 coste di sedano, 2 carote, burro, vino bianco, sale e pepe.METHOD -<br /><div style="-webkit-text-stroke-width: 0px; border: 0px none; color: black; font-family: "Roboto Condensed", sans-serif; font-size: 18px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 200; letter-spacing: normal; line-height: inherit; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; transition: all 0.2s ease-in-out 0s; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> Lavate le verze, senza asciugarle, ponetele in una pentola coperta e, a fuoco basso, fatele appassire. Rosolate leggermente nel burro le costine, i salamini bucherellati e la luganega tagliata a pezzi grossi. In una casseruola a parte rosolate nel burro un trito di cipolla, sedano e carote al quale va aggiunto, una volta che è dorato, le carni. Sfumate con un bicchiere di vino bianco, poi aggiungete le verze e un poco d’acqua bollente. Coprite e continuate la cottura a fuoco basso per due ore o fino a quando la carne non si sarà staccata dalle ossa. Mescolate e aggiungete acqua se necessario, senza esagerare affinché non diventi troppo liquido. Verso fine cottura, salate e pepate. Quando è pronta, spegnete la fiamma e lasciate riposare per circa un quarto d’ora prima di portarla in tavola.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2s7cdcIW-NwW9Z_csBK9UGxqJzUsT0qTUkPDC1EAmI4tQGnSKJS5zOlZOrqUUkGPx8Mw31B7BUiBWeNhLxqJlQ-foneyr4zB7m7B-9wvioEc4MchjAlQZpAJrOvsa9pjJGAqVuffSo97/s1492/ONZX2575%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1492" data-original-width="1191" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2s7cdcIW-NwW9Z_csBK9UGxqJzUsT0qTUkPDC1EAmI4tQGnSKJS5zOlZOrqUUkGPx8Mw31B7BUiBWeNhLxqJlQ-foneyr4zB7m7B-9wvioEc4MchjAlQZpAJrOvsa9pjJGAqVuffSo97/w319-h400/ONZX2575%255B1%255D.JPG" width="319" /></a></div><br />***Mio nipote >><br /><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=AD6v5dyy829KvlGuJSedzNmSplL_rVbBouf4E-aQCJ5AEWaOndMryWBnRvn6CDwmv3p_anP94Rs4kJM2wJq1Ty8jeg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /></div><span style="color: blue;"> </span><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: blue;"><i> Cassoula alla Milanese_ingredienti e dosi per 6 persone :</i></span>1,5
kg di verze -800 grdi costine di maiale -250 gr di cotenne di maiale
pulite, raschiate e lavate -2 verzini a persona (salamini da verza, in
alternativa si può usare la salsiccia) -2 piedini di maiale puliti,
raschiati e lavati -1 orecchia di maiale pulita, raschiata e lavata
-200 gr di carote -200 gr di sedano -100 gr di cipolla -50 gr di burro-1
bicchiere vino bianco secco -brodo di carne -sale e pepe .<span style="color: blue;">Method-</span>Il modo migliore per cucinare un piatto così complesso è suddividere le <span style="color: blue;">cotture</span>
e poi assemblare il tutto alla fine. Si inizia con piedini, cotenne e
orecchie, che vanno bollite per circa un’ora in acqua salata. Poi si
passa ai verzini, che vanno rosolati in un padella antiaderente senza
alcun condimento aggiunto: basterà il grasso rilasciato dai salamini,
che si può aggiungere a piacimento sul piatto finito. Per rosolare le
costine si può invece utilizzare una noce di burro, ma senza
esagerare.Poi si passa alla seconda cottura: si inizia col soffritto di
carote, cipolle e sedano, si aggiungono tutti i pezzi del maiale e si fa
sfumare con il vino bianco. Una volta che l’alcol è del tutto
evaporato, aggiungere il brodo di carne fino a coprire i pezzi di
maiale. Far cuocere per circa mezz’ora a fiamma bassa e aggiungere sale e
pepe (o erbe aromatiche e spezie) a piacimento. È il momento della
verza, che va tagliata a striscioline e messa in pentola insieme al
resto; aggiungere altro brodo di carne e lasciare cuocere per altri 50
minuti circa. Alla fine, le carni dovranno essere ridotte all’osso,
cotenne e orecchie devono risultare morbide e scivolose al palato e i
piedini facilmente tagliabili. Il brodo in eccesso va lasciato e
aggiunto alla fine dell’impiattamento.</div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.25rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: blue;">******
consil du chefadrianomennillo_ per rendere la cassoula più leggera ,
fate sbollentare le foglie di verza in acqua senza sale per solo ( only )
2 minuti .</span></div> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuX17WAqlyneGB5nMIxcSKIaxTxMSSs57o_-NAbqNk5iiXZRpZ20ToVA3r7PwCXC-eyew3BFkGIWTn14Uvi19MFu765BB2zKODqvbVYGiYbytm1078uNG20YJ4NqQdvxH9LfYCPIdC6gZ/s1600/IMG_4234.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuX17WAqlyneGB5nMIxcSKIaxTxMSSs57o_-NAbqNk5iiXZRpZ20ToVA3r7PwCXC-eyew3BFkGIWTn14Uvi19MFu765BB2zKODqvbVYGiYbytm1078uNG20YJ4NqQdvxH9LfYCPIdC6gZ/s400/IMG_4234.JPG" width="400" /></a></div>
*********************</div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;"> </div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;">Pasta all'Arrabbiata _ingredienti e dosi -400 gr de penne rigate ou lisses -360 gr de conserve tomates cerises - Une gousse d’ail-2 cuillères à café de peperoncino-Huile d’olive-Sel & poivre- FATE COSI-Portez une grande casserole d’eau salée à ébullition.Pendant ce temps, dans une sauteuse, faite revenir une gousse d’ail émincée dans un fond d’huile d’olive.Ajoutez ensuite les deux cuillères à café de peperoncino et faites revenir 2/3 minutes.Ajoutez ensuite la conserve de tomates cerises en écrasant délicatement les tomates pour faire ressortir leur jus. Salez et poivrez..Faites mijoter le tout pendant 15 à 20 minutes jusqu’à obtenir une sauce plus dense..Plongez vos penne dans l’eau bouillante..2 minutes avant la fin de leur cuisson, ajoutez une louche d’eau de cuisson à votre sauce, égouttez les pâtes et versez-les immédiatement dans la sauce..Saisir le tout à feu vif et bien mélanger les pâtes avec la sauce..Servir aussitôt. On peut également ajouter un peu de persil fraîchement haché, et si on ajoute du fromage, on optera plutôt pour du pecorino romano - après tout, on est à Rome .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6bH09G8g_dr9YLfEj9M7HmR75T4dD1r7WXt2Y1icmfavbRst6nKj8Ln_eBQ9W0RvDDKNov7WosZ0rOeeHeyF3gKuP8V3HafTdIJGEZiuLZz4NnZgUpccffKZVjidm8elCG9RQzORaFEo/s1377/QNPB0725%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="989" data-original-width="1377" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6bH09G8g_dr9YLfEj9M7HmR75T4dD1r7WXt2Y1icmfavbRst6nKj8Ln_eBQ9W0RvDDKNov7WosZ0rOeeHeyF3gKuP8V3HafTdIJGEZiuLZz4NnZgUpccffKZVjidm8elCG9RQzORaFEo/s320/QNPB0725%255B1%255D.JPG" width="320" /></a></div><br />.<br /></div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;"> </div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;"> </div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;"> </div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;">*******************************</div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;">Cheesecake Basque _ingredienti e dosi per una tortiera da 20/22 cm_</div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">480</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Philadelphia</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded" style="box-sizing: border-box; font-size: 0.8em; opacity: 0.7;">( a temperatura ambiente )</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 60</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Skyr</span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded" style="box-sizing: border-box; font-size: 0.8em; opacity: 0.7;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 345</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ml</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Panna da montare -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 145</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Zucchero semolato</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 4</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Uova<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded" style="box-sizing: border-box; font-size: 0.8em; opacity: 0.7;">( peso complessivo max 200 gr)</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 30</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Maizena ( farina )</span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded" style="box-sizing: border-box; font-size: 0.8em; opacity: 0.7;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Lime</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded" style="box-sizing: border-box; font-size: 0.8em; opacity: 0.7;">( biologico per la scorza)</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -5</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Vaniglia Bourboun<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded" style="box-sizing: border-box; font-size: 0.8em; opacity: 0.7;"></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded" style="box-sizing: border-box; font-size: 0.8em; opacity: 0.7;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - qb</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Sale .METHOD - </span><span style="box-sizing: border-box; display: block;"> la ricetta è calibrata per una tortiera da 20 cm di diametro. Nel caso voleste variare la grandezza del dolce, fate estremamente attenzione alla cottura.</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Per questo dolce è assolutamente necessario usare uno stampo con la cerniera, in modo da non avere fuoriuscite di impasto in cottura e poter sbattere bene l'impasto sul piano di lavoro prima di andare in cottura, in modo da evitare ogni tipo di bollicina d'aria.Come prima cosa tirate fuori dal frigo i vostri ingredienti e lasciateli a temperatura ambiente per un po', in modo da non dover lavorare troppo l'impasto e rischiare di incorporare aria.Prendete la vostra tortiera e foderatela di carta forno sia sulla base che sui lati. Per semplificare il processo suo lati spennellate un po' di olio di semi in modo da far aderire perfettamente la carta. Lasciate che la carta forno sui lati sia leggermente più alta rispetto alla teglia.Una volta pronti e con gli ingredienti a temperatura ambiente accendete il forno in modalità ventilata a 240°C _per l'impasto >><span style="font-size: 1em;">Nella ciotola capiente versate il Philadelphia e lo Skyr e lavorate con la spatola fino a farli diventare cremosi. Aggiungete lo zucchero, la vaniglia, il pizzico di sale e la scorza di Lime e continuate a lavorare facendo attenzione ad amalgamare bene il tutto senza montare.Aggiungete la maizena setacciata e lavorate con attenzione senza creare grumi.A questo punto aggiungete la panna e con grande attenzione lavorate senza montare una volta incorporata la panna potete aggiungere le uova.Le uova andranno rotte in precedenza senza montare, soltanto rompendo il tuorlo ed andranno aggiunte a filo nell'impasto.L'impasto dovrà avere un aspetto liscio e vellutato senza nessuna presenza di bollicine o grumi. A questo punto potete versare il vostro composto nella teglia.Prima di cuocere la torta ponete uno strofinaccio piegato sotto la tortiera e sbattetela con decisione sul piano di lavoro per un paio di volte. Vedrete che affioriranno in superficie delle piccole bollicine d'aria.>>>PER la Cottura >>>></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="font-size: 1em;">Cuocete per 30 min in forno ventilato a 240°C infornando il dolce nei ripiani bassi del forno. Se dopo i primi 20 min la parte sopra del dolce dovesse essere troppo scura, passate alla modalità statica alzando la temperatura a 250°C .</span></span><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" id="wprm-recipe-5375-step-1-1" style="box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: square; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="box-sizing: border-box; display: block;">Estraete la torta dal forno facendo molta attenzione. Smuovendola leggermente vedrete che la parte interna si muove vistosamente, mentre quella esterna risulta ben ferma e densa. Questa è esattamente la cottura perfetta per questo dolce .</span><span style="box-sizing: border-box; display: block;">Lasciate raffreddare il dolce così come si trova a temperatura ambiente ed una volta raffreddata completamente ponetela poi in frigo con tutta la teglia per almeno 3 ore.Una volta che la torta si sarà raffreddata, potete estrarla dalla teglia ed eliminare la carta forno sui lati, facendo attenzione a non portare via anche la crosticina bruciaticcia.Servite le fette capovolgendole sul lato con coulis di frutta fresca di stagione o della salsa al cioccolato.</span></li></ul></div><div class="wprm-recipe-notes-container wprm-block-text-normal" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 11.7px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span style="box-sizing: border-box; display: block;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;">:::::::::: consigli >> Questo è un dolce molto semplice da realizzare, ma ci sono 5 regole da seguire scrupolosamente</span></span><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;">Importantissima la temperatura degli ingredienti per evitare grumi.</span><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;">Mantenete scrupolosamente l'ordine di inserimento degli ingredienti .</span><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;">Mescolate gli ingredienti non montateli, non vogliamo aria nella torta!.</span><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;">Fate molta attenzione durante la cottura, troppo cotta rovinerebbe la cremosa all'interno, tropo poco cotta la renderebbe immangiabile .</span><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"></span><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;">Resiste alla tentazione di sformarla, la torta deve essere completamente<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtMLISk2jfNEQBySWLv9T0AXtxmrQagnPRTgDN4S0u4U2lRqrcfpmYgM0Q22jxWUNjkNLEsrEsucXpCqT4NM_dAy2TF0QAoMqoWt-H4RvtWCNuvSXKSTwEFuWpCHXNDuwjLPEhqPFraMl/s1601/IMG_E2820%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1601" data-original-width="877" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtMLISk2jfNEQBySWLv9T0AXtxmrQagnPRTgDN4S0u4U2lRqrcfpmYgM0Q22jxWUNjkNLEsrEsucXpCqT4NM_dAy2TF0QAoMqoWt-H4RvtWCNuvSXKSTwEFuWpCHXNDuwjLPEhqPFraMl/s320/IMG_E2820%255B1%255D.JPG" /></a></div><br /> ******</span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> Zuppa di pesce alla vietnamita # Mam Kho # _ingredienti e dosi : </span>1 l di acqua-500 gr filetti di merluzzo -75 gr ananas fresco -1 peperoncino rosso-2 okra (gumbo)-75 gr gambi di taro o di costole di sedano-125 ml succo di tamarindo -10 gr germogli di soia ( abbondo perchè mi piacciono)-1 pomodoro maturo-3 cucchiai di salsa di pesce (si trova anche già pronta)-1 cucchiaino di zucchero-1 cucchiaio di scalogni soffritti (optionale io no)-2 cucchiai di foglie di menta tritate-foglie di coriandolo, per guarnire<b style="background: none 0px 0px repeat scroll rgba(0, 0, 0, 0); border: 0px none; color: inherit; font-weight: 600; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">>>>Salsa di pesce: (Nuoc mam cham)</b> 60 ml di acqua o succo di cocco -<b style="background: none 0px 0px repeat scroll rgba(0, 0, 0, 0); border: 0px none; color: inherit; font-weight: 600; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"></b>1 cucchiaino di aceto di vino-3 cucchiaini di zucchero-1 peperoncino rosso-2 spicchi d' aglio-1 cucchiaio di succo di lime-2 cucchiai di salsa di pesce .METHOD-In un tegame, portate l' acqua a ebollizione e cuocetevi il pesce per 3-5 minuti.Togliete dal fuoco, trasferite il pesce su un piatto da portata e filtrate il brodo.Versate nuovamente il brodo filtrato nella pentola e riportate a ebollizione a fuoco alto.Unite l' ananas affetttato, il peperoncino affettato e privato dei semi, l' okra e i gambi di taro (o le costole di sedano), anch' essi affettati, e mescolate il tutto.Portate a fuoco medio e proseguite la cottura per 3-4 minuti.Aggiungete ora il succo di tamarindo, i germogli di soia, il pomodoro a spicchi e riportate a ebollizione, eliminando la schiuma via via che si forma in superficie.Condite la zuppa con la salsa di pesce e lo zucchero, poi togliete dal fuoco.Versate il brodo bollente sul pesce e completate con gli scalogni fritti, la menta e il coriandolo o le erbe aromatiche fresche che trovate al market.Servite molto caldo in ciotole capienti mettendo nel fondo di ognuna una manciata di germogli di soia freschi.Se usate l' ananas sciroppato, sgocciolatelo e diminuite la quantità di zucchero della ricetta.<b style="background: none 0px 0px repeat scroll rgba(0, 0, 0, 0); border: 0px none; color: inherit; font-weight: 600; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">>>Salsa di pesce: (Nuoc mam cham)</b>In una padella, portate a ebollizione l' acqua (o il succo di cocco), l' aceto e lo zucchero.<b style="background: none 0px 0px repeat scroll rgba(0, 0, 0, 0); border: 0px none; color: inherit; font-weight: 600; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"></b>Quando questo sarà sciolto, spegnete e lasciate riposare.Unite il peperoncino tritato e privato dei semi, il succo di lime appena spremuto e l' aglio schiacciato ed emulsionate con la salsa di pesce. Se vi piace, aggiungete 1 carota grattugiata.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4JUFnYAeHxc086ein5dsd3C55RY-aL20JDyPh1asmG0iIuIHBmm3Jnvlde4KaG_3P93AWutC0H3fOMic-X7pQGZEpxHPxFAYAMU3KqRKRorMo1uUm6zQxeeFCvQmVTzgBKjEkGCAG_AW/s2048/VGIT0692%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1398" data-original-width="2048" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4JUFnYAeHxc086ein5dsd3C55RY-aL20JDyPh1asmG0iIuIHBmm3Jnvlde4KaG_3P93AWutC0H3fOMic-X7pQGZEpxHPxFAYAMU3KqRKRorMo1uUm6zQxeeFCvQmVTzgBKjEkGCAG_AW/s320/VGIT0692%255B1%255D.JPG" width="320" /></a></div><br /><br class="Apple-interchange-newline" /><br /></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"><br />***</span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span><h1 class="bloc_title"> <br />
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<br /><span style="text-decoration: underline;"><b>><span style="color: black;"><i>MOULES à la charentaise > ingredienti e dosi per 4 persone : </i></span>:</b></span><b> 3
ou 4 litres de moules,40 gr de beurre ou de margarine,1gousse
d'ail,1verre de vin blanc sec(muscadet pour moi)1verre à liqueur de
cognac,1càc rase de farine,1 bol de jus de cuisson des moules,1/2 càc de
curry,1 jaune d'oeuf,2càc de crème fraîche épaisse,le jus d'un demi
citron,persil frais,poivre.<FATE COSI >></b><b> Gratter
les moules et les laver à grande eau.Dans une cocotte sur feu vif,faire
chauffer le beurre ou la margarine avec l'ail haché,les moules,le vin
blanc et le poivre. Quand les moules commencent à s'ouvrir ajouter le
cognac.Flamber.Couvrir et secouer la cocotte environ 5mn.Egoutter les
moules dès qu'elles sont ouvertes.Passer le jus de cuisson à travers une
passoire fine pour éliminer le sable.Tenir les moules au chaud.Faire
fondre le beurre dans une casserole,ajouter la farine.Délayer quelques
secondes et ajouter le bol de jus de cuisson des moules,le curry et
laisser épaissir.Laisser cuire à feu très doux 10 mn.Décoquiller les
moules(ou non),les mettre dans un plat.Dans un bol mélanger l'oeuf,le
citron,la crème,incorporer peu à peu la sauce très chaude et le persil
haché,verser sur les moules et servir.Source: Recette de Moules à la charentaise </b></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> ******</span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> <span style="color: black;">Pidoni messinesi ( Sicilia ) ingredienti e dosi -</span></span> 700 gr di farina 00 - 300 gr di farina di semola rimacinata - 450 gr di acqua tiepida -30 gr di lievito di birra fresco - 3 cucchiai di olio d’oliva extravergine -1 cucchiaio di sale -1 cucchiaino di zucchero .<span style="color: red;">>per il ripieno >></span>1 cespo di scarola riccia - 1\2 kg di pomodori maturi - 400 gr di formaggio tuma o primosale - 1 vasetto di acciughe sottolio - 4/5 cipollotti lunghi -pepe nero macinato - olio extravergine d’oliva .<span style="color: black;">METHOD-</span>Sciogliere il lievito di birra fresco in mezzo bicchiere di acqua tiepida con 1\2 cucchiaino di zucchero.Aggiungere le farine e l’acqua, a poco a poco e impastare.Aggiungere l’olio e il sale e continuare ad impastare sino ad ottenere una pasta liscia e omogenea.Mettere l’impasto in una ciotola capiente, coprire con uno strofinaccio pulito, una copertina e lasciare lievitare sino al raddoppio.Lavare l’indivia, sgocciolarla e tritarla grossolanamente. Metterla in una ciotola con due pizzichi di sale e mescolare.Prima di farcire i pitoni, scolare l’eventuale acqua di vegetazione formatasi e condire con un po’ di olio d’oliva e una macinata di pepe nero.Lavare i pomodori, togliere i semi, spezzettarli e metterli in una ciotola con un pizzico di sale per far perdere un po’ di acqua di vegetazione.Tagliare il formaggio a pezzetti.Sbucciare i cipollotti e tagliarli a rondelle.Togliere i filetti di acciughe dal vasetto e mettere in un piatto a sgocciolare.Prendere l’impasto e dividerlo in pezzi di uguale peso, più o meno 70 gr ciascuno.Spianare lievemente le palline di impasto.Chiudere i calzoni rimboccando i lembi e premendo bene con le dita.Friggere in abbondante olio di semi.Servire caldi (ma anche freddi sono buonissimi).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCiT3tJHilEYMkQQVbtLgxEP-Zos3fZhp1nBUobNB5D4TWVv1tBV7WWZCS7oFZl2lmKBWzNb9_JqqI3gYThb616_TnI-Q046ikXeMo8pAoixvzMU1AwOkVmc14Hyf3AmgVyVdpQ2sqaFq/s1121/UICR3505.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="761" data-original-width="1121" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCiT3tJHilEYMkQQVbtLgxEP-Zos3fZhp1nBUobNB5D4TWVv1tBV7WWZCS7oFZl2lmKBWzNb9_JqqI3gYThb616_TnI-Q046ikXeMo8pAoixvzMU1AwOkVmc14Hyf3AmgVyVdpQ2sqaFq/s320/UICR3505.JPG" width="320" /></a></div><br /><br /></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> </span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;">****</span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><br /><h1 class="bloc_title">
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L'hypocras est un vin épicé fortement sucré avec du
miel. La préparation est laissée à reposer puis filtrée avant d'être
mise en bouteille. L'hypocras se conserve ainsi plusieurs années. Il
existe de multiples manières de faire de l'hypocras. Les sources
médiévales manquent de précision, mais la cannelle et le gingembre sont
indispensables. Les autres plantes aromatiques et les autres épices sont
facultatives et en proportions variables. Le fait de devoir, ou non,
faire chauffer le liquide est controversé. Au fait, on peut presque dire
qu'il il y à autant de manière de faire l'hypocras que de faiseurs
d'hypocras...La boisson est très prisée tout au long du Moyen
Âge. C'est un apéritif ou un digestif, souvent prescrit par les médecins
pour faire digérer. Le sucre est alors considéré comme un médicament
et, au Moyen Âge, le miel est réservé au peuple. L'hypocras était servi
dans la plupart des banquets.En vérité, l'usage intensif
d'épices coûteuses n'était pas seulement une mode mais aussi une manière
de masquer le goût d'un vin qui avait tourné, étant donné que le vin se
conserve très mal une fois la bouteille ouverte. Un vin quelconque
rendu sirupeux et saturé d'épices pouvait se conserver beaucoup mieux et
voyait son prix considérablement augmenter, ce qui était un aspect non
négligeable au Moyen Âge.Les premiers textes faisant mention
d'une recette pour l'Hypocras remontent au XIIIème siècle. Il existe une
multitude de recettes, chacun y mettait les épices qui correspondent à
son budget où à la facilité qu'il avait à se les procurer. Si le sucre
existait et était utilisé parfois, le miel le remplaçait le plus souvent
(et à mon avis avantageusement). <br /><span style="text-decoration: underline;"><b><span style="font-size: 12px;">Ricetta -Recette -Recipe >>>>>>>de l'Hypocras médiéval :</span></b></span>La recette que je présente ici est simple et réaliser avec des ingrédients assez facile à trouver. <span class="s s_wink"></span><span style="color: yellow;"><span style="font-size: 12px;"><b></b></span></span> - 1 bouteille de vin rouge (au choix) - 100 gr de miel - 30 gr de cannelle en bâtons<br />- 60 gr de gingembre frais - 10 clous de girofle - 10 gousses de cardamome .FATE COSI ( Prèparation -Method) <br />- Verser le vin et le miel dans un récipient.<br />- Broyer les épices et les mettre dans une toile que l'on noue<br />- Mettre la toile contenant les épices dans le breuvage et recouvrir.<br />- Laisser macérer au moins pendant 4 heures (je le laisse 24 heures).<br />- Retirer la toile contenant les épices (filtrer avant consommation).<br /></div></div></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"><br /></span></div><div class="wprm-recipe-notes" style="box-sizing: border-box;"><span face=""comic sans ms", sans-serif" style="box-sizing: border-box;"> **********<br /></span></div></div>
<h2 style="text-align: left;">
Pasta à milanisa (Sicilia)500 gr pasta Margherita (è una pasta
tipicamente palermitana, che ha la caratteristica di essere ondulata da
un lato o da entrambi i lati) oppure bucatini o trenette ,10 acciughe
salate,2 spicchi d’aglio ,50 gr di passoline ,50 gr di pinoli ,Olio
extravergine d’olive ,200 gr estratto di pomodoro ,100 gr pangrattato
tostato (muddica atturrata) ,2 cucchiaini di zucchero semolato ,Sale e
pep.METHOD-Soffriggere l’aglio in una padella con l’olio, unire le
acciughe pulite e diliscate e ridurle in poltiglia, le passoline e i
pinoli ben lavati, quindi l’estratto di pomodoro già sciolto in un
bicchiere di acqua tiepida. Far cuocere a fuoco leggero, aggiustare con
pepe e poco zucchero (per eliminare l’acidità dell’estratto di
pomodoro).Dopo aver lessato la pasta al dente versarla nel condimento
ottenuto in precedenza e servire spolverizzando con “<b style="box-sizing: border-box; font-weight: 700;">muddica atturrata</b>”
che si ottiene nella seguente maniera ,mettere in un padellino il
pangrattato, farlo tostare senza farlo bruciare, quando sarà ben
colorato scendere dal fuoco unire poco olio e mescolare bene. Allorché
l’olio sarà assorbito dal pangrattato aggiungere due cucchiaini di
zucchero semolato, mescolare bene ed è pronta.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZR8fa9H9Wp-8hKI17TPy4knTWuBOcnboSypkkPlBIYHjMkfzckt7FjfrcRAEPjDr2TLbEEzk8BNiEWIKTzqdaDytQokheL47ykzTxb4FB0Pz92o3seGRbBXfYYOiqtBEpYbzZDHcc5n7A/s1600/IMG_5915.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1174" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZR8fa9H9Wp-8hKI17TPy4knTWuBOcnboSypkkPlBIYHjMkfzckt7FjfrcRAEPjDr2TLbEEzk8BNiEWIKTzqdaDytQokheL47ykzTxb4FB0Pz92o3seGRbBXfYYOiqtBEpYbzZDHcc5n7A/s400/IMG_5915.JPG" width="367" /></a></div>
</h2>
<h2 style="text-align: left;">
</h2>
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Pasta aggassato alla siciliana _ingredienti e dosi - 250 gr di pasta (spaghetti o altri formati) - 1/2 kg di lacerto di vitellone o manzo (girello o magatello) tagliato a tocchetti (anche già lessato) -1 cipolla -1 cucchiaino da tè di concentrato di pomodoro -1 cucchiaino da tè di fecola di patate -1/2 bicchiere di vino rosso -2 foglie di alloro -brodo di carne -150 gr di piselli (peso netto) -400 gr di patate -2 cucchiai di olio extravergine di oliva -pepe nero di mulinello -sale .METHOD-Pulite e affettate finemente le cipolle. Versate l’olio in un tegame a fondo spesso e fatevi rosolare a fuoco medio la carne facendola dorare da tutte le parti. Rimuovete la carne e tenetela da parte.Nel fondo di cottura fate appassire le cipolle. Quando sono trasparenti riunite il lacerto, aggiungete il vino e fatelo evaporare completamente. Coprite la carne con il brodo, unite il cucchiaino di concentrato di pomodoro sciolto in due dita di brodo, l’alloro e continuate a cuocere girando la carne ogni tanto con due cucchiai di legno per evitare di bucarla. Per cuocere la carne ci vorranno almeno due ore, se si usa carne lessata, non occorre cuocerla. Togliete la carne dal tegame e passate il sugo rimasto al setaccio o frullatelo con il minipimer. Unite il cucchiaino di fecola sciolto in un bicchiere di acqua fredda, fate cuocere ancora per qualche minuto e spegnete il fuoco. Tagliate la carne già raffreddata a fette. Tagliate due o tre fette a dadini e riuniteli alla glassa assieme ai piselli. Mondate le patate, tagliatele a dadini e aggiungeteli al sugo. Il resto delle fette potrà essere servito come secondo.Rimettete la glassa arricchita della carne, delle patate e dei piselli sul fuoco e continuate fino alla cottura di piselli. Durante questa ultima cottura rimuovete le foglie di alloro e regolate la consistenza del sugo con l’eventuale aggiunta di altra fecola se fosse troppo liquido o di brodo se fosse troppo concentrato. In ogni caso la quantità dovrà essere sufficiente per condire la pasta. Cuocete gli spaghetti in abbondante acqua salata. Scolateli e conditeli con la glassa calda e il parmigiano grattugiato .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHgdBamnL8faWOMFlE4otQbGaoaPziMVLqe-u7LC7u7nZ8i2PJV9dYVQrtOOAnTHI8Gg7o1G4ko7amwFAeSeqZy-LRVtslJau7-z03U5KVapOObRyljsXRn89w3iCdVVqYqQw4Gyarkug/s1870/MVKGE4602%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1176" data-original-width="1870" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHgdBamnL8faWOMFlE4otQbGaoaPziMVLqe-u7LC7u7nZ8i2PJV9dYVQrtOOAnTHI8Gg7o1G4ko7amwFAeSeqZy-LRVtslJau7-z03U5KVapOObRyljsXRn89w3iCdVVqYqQw4Gyarkug/s320/MVKGE4602%255B1%255D.JPG" width="320" /></a></div>**********<br /><h2 style="text-align: left;">
<span style="color: #274e13;"><i> Cozze gratinate al forno-ingredienti :</i></span>1
kg e 1/2 di cozze .250 gr circa di pangrattato,2 spicchi d’aglio, 2
cucchiai di prezzemolo tritato ,30 gr di capperi , olio extravergine di
oliva,sale ,pepe .METHOD-Pulire accuratamente le cozze. Grattare le
incrostazioni, eliminare il bisso (la barbetta) e strofinare con una
spugnetta. Sciacquare sotto il getto dell’acqua corrente. Riporre le
cozze in un’ampia casseruola e chiudere con un coperchio, cuocere a
fiamma alta fino a farle aprire. Sgocciolare subito e raccogliere
l’acqua di cottura in una ciotola, filtrandola attraverso un colino a
maglie fitte e una garza. Eliminare i metà gusci vuoti e disporre quelli
contenenti il mollusco sulla leccarda del forno rivestita con
l’apposita carta. Riunire in una ciotola il pangrattato con il
prezzemolo, l’aglio e i capperi tritati. Salare, pepare e aggiungere
l’olio.Mescolare bene, aggiungere un po’ del liquido di cottura per
ottenere un composto morbido (attenzione però che non diventi troppo
umido e bagnaticcio).Con l’aiuto di un cucchiaino distribuire il
composto su ogni mollusco, coprendolo bene. Trasferire in forno
preriscaldato a 190° e far gratinare per 5 minuti.Sfornare le cozze
gratinate e servirle in tavola calde o tiepide.</h2>
<h2 style="text-align: left;">
<span style="color: #274e13;"><i> <div class="separator" style="clear: both; text-align: center;">
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</i></span></h2>
<h2 style="text-align: left;">
<span style="color: #274e13;"><i> *************</i></span></h2><h2 style="text-align: left;"><span style="color: #274e13;"><i>Involtini di melanzane ai Spaghetti_</i></span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">kg</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">melanzane</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> -300</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">spaghetti</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> -60</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">olio</span><span> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">oliva</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> -50</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">parmigiano</span><span> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">-</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">800</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">pomodori pelati</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> -1</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cipolla .METHOD-</span>Mondare le melanzane lasciando la buccia, tagliarle a fette, pennellare con olio e cuocere su padella grigliata. Questo metodo permette di ottenere melanzane gustose senza friggerle e senza sporcare i fornelli: ovviamente meno caloriePrepariamo il sugo facendo rosolare la cipolla tritata nell' olio, aggiungete la polpa di pomodoro, un pizzico di sale ed il basilico; far cuocere per 30 minuti circa.Lessare gli spaghetti al dente e condirli con parte del sugo di pomodoro preparato e formaggio grattugiato,aiutandosi con un cucchiaio e una forchetta, arrotolare un bel gruppo di spaghetti e deporre sulle fettine di melanzana, poi formare gli involtini ,adagiare gli involtini in una teglia con un po' di sugo sul fondo coprirli col restante pomodoro, un filo d’olio a crudo, formaggio grattugiato ed in forno a 180° per 15 minuti.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdaKqxNtvD2SdVrqHKp-zNl7B2WY3LZCPlmXRM6S-3mB9W4ICB0Zs8bEG4Fa0wkLHCh-n1Zyy7MvBd90hbAnEh4nW142qsFRIOjsbkIAT9SugA8_7qBoo_G3pO20b6v24cnuj6vjv6Szs/s1502/TEDJE8823%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1281" data-original-width="1502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdaKqxNtvD2SdVrqHKp-zNl7B2WY3LZCPlmXRM6S-3mB9W4ICB0Zs8bEG4Fa0wkLHCh-n1Zyy7MvBd90hbAnEh4nW142qsFRIOjsbkIAT9SugA8_7qBoo_G3pO20b6v24cnuj6vjv6Szs/s320/TEDJE8823%255B1%255D.JPG" width="320" /></a></div><br /><br /></h2><h2 style="text-align: left;"><span style="color: #274e13;"><i> **************<br /></i></span></h2>
<h2 style="text-align: left;"> <span style="color: #274e13;"><i></i><span style="color: black;">Moussaka light _ingredienti e dosi :<br /></span></span></h2>
<h2 style="text-align: left;"> <span style="color: #274e13;"><i><br /></i></span></h2><div class="image-container left" id="container-2871598018"><br /></div>- 2/4 belles aubergines, - 350 gr de boeuf haché (à 5% de mat.gr), - 1 grosse boîte de pulpe de tomate,-<br />- 1 bel oignon nouveau, - 1 gousse d'aïl, - basilic, - 100 gr de rapé Bridelight 6%, - huile d'olive,<br />- sel/poivre.FATE COSI -Laver
les aubergines, les essuyer et les couper en fines lamelles dans le
sens de la longueur (attention les doigts ! ). Les saler pour leur faire
rendre leur eau et les attendrir. Attendre 1/4 d'heure.Préchauffer le four à 200°.Couper
l'oignon en lamelles et le faire revenir dans 3 gouttes d'huile
d'olive. Ajouter l'aïl coupé en tout petits cubes et le basilic à votre
convenance. Ajouter la viande haché et couvrir avec les tomates pelées
coupées en petits cubes. Saler et poivrer à votre goût.<br />Essuyer l'eau rendue sur les aubergines par un sopalin.Dans
un plat allant au four (comme vous le voyez sur la photo, j'ai opté
pour 2 plats moyens au lieu d'un gros), diposer une couche de tranches
d'aubergine et recouvrir de sauce à la viande. Renouveler l'opération et
terminer en couvrant par le rapé Bridelight.<br />Enfourner 1/2 heure à 3/4 d'heure.
<h2 style="text-align: left;">
<span style="color: #274e13;"><i> ***************<br /></i></span></h2>
<h2 style="text-align: left;">
<span style="color: #274e13;"><i>Timballo di ziti ( maccheroni or pasta a piacere )-ingredienti e dosi per 4 persone_</i></span>400
gr di passata di pomodoro -320 gr di maccheroni -200 gr di polpettine
di carne trita -100 gr di salsiccia -40 gr di parmigiano reggiano
grattugiato -30 gr di piselli-1/2 mozzarella-1/2 cipolla -1 spicchio di
aglio - poco pangrattato ,olio extravergine di oliva-sale -burro.<span style="color: #274e13;"><i>METHOD-</i></span><b style="box-sizing: border-box; font-weight: 500;">Iniziate preparando il ragù</b>: in una casseruola dal fondo spesso scaldate un filo di olio e insaporitevi l’<a href="https://www.nonsprecare.it/come-coltivare-aglio-vaso-casa-balcone" style="background-color: transparent; box-sizing: border-box; color: #64903e; outline: currentcolor none medium; text-decoration: none; transition: all 0.4s ease 0s;"><span style="box-sizing: border-box;"><span style="color: black;"><i>aglio</i></span></span></a> e la cipolla finemente tritati insieme.<b style="box-sizing: border-box; font-weight: 500;">Quando il composto avrà assunto un colore leggermente dorato</b> aggiungete
le polpettine di carne, la salsiccia spellata e ridotta a pezzetti e,
infine, i piselli, scolati dal liquido di conservazione e sciacquati.
Salate e mescolate, poi cuocete per alcuni minuti, fino a che la carne
inizia a cambiare colore.<b style="box-sizing: border-box; font-weight: 500;">, aggiunete la passata di pomodoro </b>.
Coprite la casseruola e fate cuocere per un’ora a fuoco moderato.
Intanto tagliate la mozzarella fiordilatte a dadini. Lessate in
abbondante acqua salata i maccheroni, scolateli al dente, conditeli con
il ragù e lasciateli raffreddare completamente, quindi aggiungete la
mozzarella fiordilatte e il parmigiano grattugiato.<b style="box-sizing: border-box; font-weight: 500;">Imburrate uno stampo</b> dai bordi alti e spolverizzatelo con <b>pangrattato</b>
su tutte le pareti. Versate nello stampo i maccheroni conditi,
livellate la superficie e cospargetela con altro pangrattato e
fiocchetti di burro.<b style="box-sizing: border-box; font-weight: 500;">Cuocete nel forno già caldo a 180°</b><b style="box-sizing: border-box; font-weight: 500;"> per circa 40 minuti</b>.
Quando la superficie del timballo sarà dorata, toglietelo dal forno e
lasciatelo riposare.,una volta intiepidito, sformatelo e servitelo.</h2>
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<span style="text-decoration: underline;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif"><b>Recette pour 5 flans de courgettes , polipo -</b></span></span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">2 / 3 courgettes selon leur taille (soit environ 350 gr de pulpe mixée) -</span></span><br />
<span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">1 poivron rouge ou orange -</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">4 échalotes -</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">1 gousse d'ail -</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">1 petit bouquet de thym -</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">2 oeufs -</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">1 dl de crème -</span></span><br />
<span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Sel et poivre du moulin. FATE COSI ( ptèparation) </span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Éplucher et épépiner le poivron puis le détailler en dés.</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Faire fondre les dés de poivrons dans un filet d'huile d'olive jusqu'à
ce qu'ils soient un peu confits mais pas "ramollis" puis garder hors du
feu.</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Sauter les courgettes préalablement coupées en dés avec les échalotes
ciselées, le thym et la gousse d'ail. (Il ne faut pas les faire
colorer).</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Lorsque les courgettes sont cuites (tendres et pas complètement ramollies) ôter le thym et mixer.</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Fouetter les oeufs entiers avec la crème. Saler et poivrer.</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Ajouter la pulpe de courgettes au mélange oeufs + crème.</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif"> Préparer vos ramequins et enduisez les d'huile d'olive (fond et côtés).</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Verser dans chaque ramequin le mélange à base de pulpe de courgettes et ajouter dessus les dés de poivrons.</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif"> Recouvrir ensuite avec le reste du mélange.</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Poser les ramequins dans un plat allant au four dont vous recouvrirez
le fond de papier absorbant (ici plaque à rôtir). Verser de l'eau chaude
jusqu'au 2/3 des ramequins et placer au four à 180°C pendant 20 mn.</span></span><br />
<span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif"><b></b>Après cuisson laisser un peu tiédir puis passer une lame de couteau
délicatement pour aider au décollement des flans et démouler sur
assiette en douceur pour ne pas les abîmer.</span></span><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif"><b></b>Lisser les petites imperfections sur le dessus avec une lame de couteau
posée à plat et décorer selon vos goût avec des herbes fraîches et un
coulis de poivrons par exemple. Vous pouvez aussi lustrer avec un peu de
beurre fondu.</span></span><br />
<h2 style="text-align: left;">
</h2>
<br />
<br />
*******************<br />
<br />
Cannelloni alle Melanzane _ <br /><br />
<div class="article_break">
<br /></div>
<div style="margin: 0px; padding: 0px; text-align: center;">
INGREDIENTI:
1 melanzana grande e soda, 100 gr di ricotta di pecora, 60 gr di
mozzarella, 250 gr di pomodoro (preferibilmente fresco), basilico,
pecorino, aglio, olio per friggere<br />
-----------------METHOD - :
Prendere la melanzana e tagliarla a fettine sottili, salare e lasciare
spurgare per 15/20 minuti. Nel frattempo preparare la farcia: setacciare
la ricotta e tagliare a piccoli pezzetti la mozzarella, mescolare tutto
con il basilico tritato e pepe. Asciugare le melanzane e friggerle.
Porre una noce di ripieno al centro della fetta di melanzana,
spennellare con l'uovo sbattuto i contorni quindi arrotolare e premere
bene con le mani per far aderire i due lembi, procedere fino a
esaurimento degli ingredienti. Preparare il sugo: mettere uno spicchio
d'aglio a soffriggere nell'olio, versare la passata di pomodoro, salare e
portare a cottura. Prendere un piatto di portata e mettere un cucchiaio
di salsa di pomodoro quindi adagiare sopra i cannelloni. Spolverare con
una grattata di pecorino, del basilico e servire. Possono essere
serviti sia come antipasto servendone 2 o 3 oppure come primo piatto
aumentando le porzioni.</div>
<br />
<br />
**************<br />
<br />
<span style="color: #38761d;"><b>Dongpo pork_ingredienti e dosi per 4 persone: </b></span>1
kg (2.2 lb) piece pork belly - 2 tablespoons vegetable oil -1
tablespoon tea leaves - 4 stalks spring onions - 7 cm (3″) length fresh,
young ginger, sliced lengthways into matchstick widths - Optional: 300
gr (11 oz) broccoli, cut into small florets .<span style="color: blue;">salsa ingredienti ( saune ingredients )</span>1 cup water -8 cloves garlic, lightly crushed<b style="box-sizing: inherit; font-weight: 700;"> -</b>5 slices old ginger (or 7 slices young ginger) - 1 tablespoon black peppercorns .<span style="color: blue;">FATE COSI ( method)</span>Blanch
pork in a pot of boiling water. Throw out water.Put pork back in pot
and cover with water. Bring to a boil, and simmer for 30 minutes.Heat a
wok and add sauce ingredients. Mix well and bring to a boil. Add pork
and cook each surface for a few minutes over a medium heat. Remove pork
and drain well. Pour remaining sauce into a small saucepan and set
aside.Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork
on all sides until it is well browned, making sure skin side is a
little crispy.Steep tea leaves in hot water for a couple of minutes,
remove and set aside.Place pork in pot of water again–topping up water
if necessary. Add tea leaves and simmer for 30 minutes.Place scallion
stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2
hours, turning pork after 1 hour (because of long steaming time, you may
need to replenish steamer water).Add broccoli to steamer for final 5
minutes of cooking time (boil it separately for 3 minutes if there is no
room in steamer.Remove pork to a serving dish and arrange broccoli
around it. Reheat sauce in saucepan, adding and stirring in thickener.
Pour over pork and serve.Garnish with young ginger slivers, which are
meant to be eaten. <br />
<br />
^^^^^^^^^^^^^^^^^^<br />
<br />
<span style="color: blue;">Cannolo siciliano ( senza glutine )_ingredienti e dosi :</span><br />
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">200
gr di farina senza glutine, 50 gr di farina senza glutine Gluta Bye
mix pane bianco , 30 gr di strutto , 50 gr di zucchero semolato</span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 cucchiaino di cacao amaro senza glutine , 1 cucchiaino di caffè in polvere per espresso ,<span class="Apple-tab-span" style="white-space: pre;"> </span>2 uova medie .<span class="Apple-tab-span" style="white-space: pre;"> </span>La polpa di 1 bacca di vaniglia , <span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cucchiaino di lievito per dolci senza glutine</span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">, <span class="Apple-tab-span" style="white-space: pre;"> </span>2 cucchiai di liquore Maraschino, <span class="Apple-tab-span" style="white-space: pre;"> </span>olio di arachidi quanto basta per friggere .<span style="color: blue;">ingredienti per il ripieno> </span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 kg ricotta di pecora priva di liquido , 2 confezioni: crema di latte Fiorello , zucchero a velo senza glutine quanto basta<span class="Apple-tab-span" style="white-space: pre;"> </span>cioccolato fondente senza glutine ridotto a pezzetti quanto basta , pistacchi quanto basta , </span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;">.Preparare la crema di ricotta _</span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Setacciate la ricotta.</span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Mescolate nella ricotta, lo zucchero a velo, la crema di latte e il cioccolato.</span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span style="color: blue;">Preparare la cialda dei cannoli_</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Inserite tutti gli ingredienti per la cialda nella planetaria con gancio k, lavorate l'impasto a velocità 1.</span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Terminate di lavorarlo quando si staccherà dalle pareti della planetaria.</span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Stendete l'impasto tra due fogli di carta forno, fate riposare in frigo per 24 ore.<span class="Apple-tab-span" style="white-space: pre;"> </span>Trascorso
il riposo in frigo, sfogliate l'impasto come si fa con le tagliatelle,
alternando a spolveri di farina; deve risultare asciutto e plastico.<span class="Apple-tab-span" style="white-space: pre;"> </span>Portate l'olio a temperatura in una padella di media grandezza.</span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Con
un coppa pasta tagliate la sfoglia, arrotolate la cialda ad ogni stampo
lasciando un margine di 3 millimetri, cioè, non dovete arrotolare la
cialda aderente allo stampo, sigillate la chiusura del cannolo
spennellando con un po' di tuorlo. <span class="Apple-tab-span" style="white-space: pre;"> </span>Friggere
i cannoli non più di tre alla volta, altrimenti collassa la temperatura
compromettendo così la loro friabilità. Mescolate bene i cannoli
durante la cottura. Gli impasti con un minimo di lievitazione richiedono
una cottura omogenea.</span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Fate questa operazione fino a terminare tutte le cialde.</span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Quando le cialde saranno ben fredde, farcite con la crema di ricotta, spolverate con lo zucchero a velo. </span><br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9xF02rvE1k_ztnUYjCn6d75g88tHUmJyH-mijz9dLm4yfyKc-cmqZMySbWa0dVk82cP5aRzER1tLTBzvXGTqEiCOgkh_8KC8ubUfrqSRvKwhpIsCtPqBLrTlCKlBAfE4LfsEASAkP98o/s1600/IMG_5075.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1482" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9xF02rvE1k_ztnUYjCn6d75g88tHUmJyH-mijz9dLm4yfyKc-cmqZMySbWa0dVk82cP5aRzER1tLTBzvXGTqEiCOgkh_8KC8ubUfrqSRvKwhpIsCtPqBLrTlCKlBAfE4LfsEASAkP98o/s400/IMG_5075.JPG" width="291" /></a></div>
<br style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; font-family: "josefin sans"; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" />
<br />
<span style="color: blue;"> </span><br />
<br />
<div class="wp-caption-text" id="caption-attachment-57898" style="font-size: 16px; font-style: italic; line-height: 1.6; margin: 0px; padding: 0px 0px 10px; position: relative;">
<span style="color: blue;"><i>Cannoli siciliano_ingredienti e dosi ::</i></span><span style="font-weight: 400;"> Per la scorza _</span><span style="font-weight: 400;">250 gr farina grano tenero</span><span style="font-weight: 400;"> -50 gr strutto</span><span style="font-weight: 400;"> -30 gr zucchero</span><span style="font-weight: 400;"> -1 uovo</span><span style="font-weight: 400;"> -1 cucchiaio di cacao amaro</span><span style="font-weight: 400;"> -30 ml Marsala</span><span style="font-weight: 400;"> -30 ml aceto</span><span style="font-weight: 400;"> -un pizzico di sale .<span style="color: blue;">Per il ripieno :</span>750 ricotta di pecora</span><span style="font-weight: 400;"> -300 zucchero</span><span style="font-weight: 400;"> -75 cioccolato fondente</span><span style="font-weight: 400;"> -cannella</span><span style="font-weight: 400;"> -zuccata .<span style="background-color: blue;"><span style="color: #eeeeee;">METHOD> </span></span>Come
prima cosa impastate tutti gli ingredienti per ottenere le scorze: il
nostro impasto deve avere una consistenza compatta ed elastica. Dovrete
lasciarlo riposare un paio d’ore, coperto da pellicola.</span><span style="font-weight: 400;">Stendetelo
in fogli da 1 centimetro circa, per formare dei dischi. Un tempo, per
farlo si usavano delle canne, oggi sostituite con dei cilindri di
acciaio, attorno ai quali si arrotolano i dischi attaccando le estremità
tra loro. Bisogna avere cura di fare aderire bene le due estremità,
altrimenti durante la cottura i dischi si apriranno.</span><span style="font-weight: 400;">Scaldate l’olio (o lo strutto) e procedete a friggerli.</span><span style="font-weight: 400;">Per
il ripieno dovete amalgamare la ricotta di pecora (potete setacciarla,
se amate una ricotta dalla consistenza più cremosa), lo zucchero, le
gocce di cioccolato, e i cubetti di zuccata (ovvero pezzetti di zucca
canditi). Ricordatevi di far riposare la ricotta almeno un giorno, per
far scolare il siero.</span><span style="font-weight: 400;">A questo punto potete farcire i cannoli che avete fritto, aggiungendo frutta candita e una spolverata di zucchero a velo.</span></div><div class="wp-caption-text" id="caption-attachment-57898" style="font-size: 16px; font-style: italic; line-height: 1.6; margin: 0px; padding: 0px 0px 10px; position: relative;"><span style="font-weight: 400;">**********<br /> <br /></span></div>
<h2 id="titolo3" style="-webkit-text-stroke-width: 0px; clear: both; color: #787878; font-family: "bree serif", serif; font-size: 24px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; orphans: 2; padding-top: 10px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: uppercase; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #990000;"><i>Cannolo siciliano_</i></span>For the Shells:<span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_4666" style="color: black;"> 2</span> cups <span class="name" style="color: black;">all purpose flour</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_4667" style="color: black;"> -2</span> tablespoons <span class="name" style="color: black;">unsalted butter or shortening</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_4668" style="color: black;"> -1</span> teaspoon <span class="name" style="color: black;">sugar</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_4669" style="color: black;"> -1</span> <span class="name" style="color: black;">dash of salt</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_4670" style="color: black;"> -3/4</span> cup <span class="name" style="color: black;">Marsala Wine</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_4671" style="color: black;"> -1</span> <span class="name" style="color: black;">egg white</span></span><span class="ingredient" style="color: black;"><span class="name" style="color: black;"> -oil for frying</span></span>> For the Filling:<span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_20346" style="color: black;"> 3</span> cups <span class="name" style="color: black;">full fat ricotta cheese</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_20347" style="color: black;"> -1/2</span> cup <span class="name" style="color: black;">powdered sugar</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_20348" style="color: black;"> -1/2</span> cup <span class="name" style="color: black;">mini chocolate chips</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_20349" style="color: black;"> -1/2</span> teaspoon <span class="name" style="color: black;">vanilla extract</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_20350" style="color: black;"> -6</span> tablespoons <span class="name" style="color: black;">mixed candies fruit peels</span></span><span class="ingredient" style="color: black;"><span class="amount" id="spanQuantity_20351" style="color: black;"> -6</span> <span class="name" style="color: black;">glaced cherries, finely chopped.(method)</span></span><span style="color: black; font-size: 14px;"><span face=""verdana" , "geneva" , sans-serif" style="color: black;"><b style="font-weight: bold;">make the shells:</b></span></span><span style="color: black; font-size: 14px;"><span face=""verdana" , "geneva" , sans-serif" style="color: black;">Mix
together the flour, butter or shortening, sugar, and salt. Begin to add
the wine, adding enough so that you have formed a fairly firm dough.</span></span><span style="color: black; font-size: 14px;"><span face=""verdana" , "geneva" , sans-serif" style="color: black;">Knead for a few minutes until smooth. Form into a ball, wrap in plastic wrap, and let sit at room temperature for one hour.</span></span><span style="color: black; font-size: 14px;"><span face=""verdana" , "geneva" , sans-serif" style="color: black;">Cut
the dough in half, and roll thinly to about a 1/4 inch thickness. Cut
into 4 square. Place a metal diagonally across each square, and wrap the
dough around the tube. Seal the edges with a little beaten egg white.</span></span><span style="color: black; font-size: 14px;"><span face=""verdana" , "geneva" , sans-serif" style="color: black;">Heat
the oil in a large pan until it reaches a temperature of 375 degrees F.
Drop one or two tubes into the hot oil at one time, and cook until
golden. Remove from the pan, cool, and gently slide the cannoli shell
from the tube.</span></span><span style="color: black; font-size: 14px;"><span face=""verdana" , "geneva" , sans-serif" style="color: black;">Continue to make the rest of the shells in this manner.</span></span></h2>
<h2 id="titolo3" style="-webkit-text-stroke-width: 0px; clear: both; color: #787878; font-family: "bree serif", serif; font-size: 24px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; orphans: 2; padding-top: 10px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: uppercase; white-space: normal; widows: 2; word-spacing: 0px;">
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Ragù alla bolognese _ingredienti e dosi :<br />
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<li style="background-repeat: no-repeat; box-sizing: border-box; display: block; font-size: 16px; font-weight: 400; letter-spacing: 0.01em; line-height: 26px; margin: 0px; outline: currentcolor none 0px; padding: 4px 0px 4px 16px; position: relative; text-decoration: none;">300 gr di cartella di manzo,</li>
<li style="background-repeat: no-repeat; box-sizing: border-box; display: block; font-size: 16px; font-weight: 400; letter-spacing: 0.01em; line-height: 26px; margin: 0px; outline: currentcolor none 0px; padding: 4px 0px 4px 16px; position: relative; text-decoration: none;">gr 150 di pancetta distesa,</li>
<li style="background-repeat: no-repeat; box-sizing: border-box; display: block; font-size: 16px; font-weight: 400; letter-spacing: 0.01em; line-height: 26px; margin: 0px; outline: currentcolor none 0px; padding: 4px 0px 4px 16px; position: relative; text-decoration: none;">20 gr carota,</li>
<li style="background-repeat: no-repeat; box-sizing: border-box; display: block; font-size: 16px; font-weight: 400; letter-spacing: 0.01em; line-height: 26px; margin: 0px; outline: currentcolor none 0px; padding: 4px 0px 4px 16px; position: relative; text-decoration: none;">50/100 gr di costa di sedano,</li>
<li style="background-repeat: no-repeat; box-sizing: border-box; display: block; font-size: 16px; font-weight: 400; letter-spacing: 0.01em; line-height: 26px; margin: 0px; outline: currentcolor none 0px; padding: 4px 0px 4px 16px; position: relative; text-decoration: none;">2 di cipolla,</li>
<li style="background-repeat: no-repeat; box-sizing: border-box; display: block; font-size: 16px; font-weight: 400; letter-spacing: 0.01em; line-height: 26px; margin: 0px; outline: currentcolor none 0px; padding: 4px 0px 4px 16px; position: relative; text-decoration: none;">101/2 passata di pomodoro , salsa di pomodoro 5 cucchiai ovvero estratto contentrato pomodoro 20/30 gr,</li>
<li style="background-repeat: no-repeat; box-sizing: border-box; display: block; font-size: 16px; font-weight: 400; letter-spacing: 0.01em; line-height: 26px; margin: 0px; outline: currentcolor none 0px; padding: 4px 0px 4px 16px; position: relative; text-decoration: none;">vino bianco/rosso 1⁄2 bicchiere,</li>
<li style="background-repeat: no-repeat; box-sizing: border-box; display: block; font-size: 16px; font-weight: 400; letter-spacing: 0.01em; line-height: 26px; margin: 0px; outline: currentcolor none 0px; padding: 4px 0px 4px 16px; position: relative; text-decoration: none;">200 g di latte intero</li>
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Si scioglie nel tegame la pancetta tagliata a dadini, e tritata con la mezzaluna. Si aggiungono le verdure ben tritate con la mezzaluna e si fanno appassire dolcemente. Si aggiunge la carne macinata e la si lascia, rimescolando sino a che sfrigola; si mette il 1/2 bicchiere di vino e il pomodoro allungato con un poco di brodo, e si lascia sobbollire per circa 1+1/2 ore, aggiungendo volta a volta il latte, e aggiustando di sale e pepe nero. </div>
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Zuppa di cozze ( Napoli) _ ingredienti e dosi : - Cozze 1,5 kg - Polpo 1 kg - Gamberi 150 gr - Pomodori pelati 600 gr - Aglio 2 spicchi - Sale fino 1 gr - Seppie 300 gr - Olio extravergine d'oliva 60 gr - Pepe nero q.b. - Prezzemolo 10 gr - Vino bianco 40 ml .METHOD-Fate cuocere il polpo scongelato in una pentola a pressione per 10 minuti oppure in una normale pentola per 40 minuti. Verificare la cottura, scolatelo e trasferitelo su un tagliere e tagliate i tentacoli a pezzetti. Intanto, fate rosolare uno spicchio d’aglio con un filo di olio in una padella antiaderente. Eliminate l'aglio e versate le cozze, sfumate con il vino bianco ed ultimate la cottura coprendo con un coperchio. Una volta che le cozze risulteranno completamente aperte spegnete il fuoco e scolatele, conservando il liquido di cottura.Ponete sul fuoco un’altra pentola capiente con l’aglio e un filo di olio. Quando l'aglio sarà ben dorato toglietelo dalla pentola ed aggiungete le seppie e i gamberi (che avrete scongelato per tempo) e cuocete a fuoco dolce per 2 minuti, mescolando con una spatola e regolando di sale e pepe. Unite quindi il polpo e le cozze pulite versando anche tutto il liquido di cottura di queste ultime. Aggiungete i pomodori pelati e fate cuocere per altri 10-15 minuti fino a far restringere il sughetto. Pochi istanti prima del termine della cottura della vostra zuppa, terminate aggiungendo il ciuffo di prezzemolo fresco tritato.Nel frattempo preparate i crostini: tagliate il pane a fette di 3-4 cm di spessore riponete le fette su una teglia foderata con carta da forno e versate su ciascun crostino un filo d’olio d'oliva Infornate in modalità grill per 4-5 minuti e, quando i crostini saranno ben dorati, sfornateli .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoF49zAl9PuvG3YeB5tqt7RYHsnKPqGkcVb_SyXzWzS1ISu8gm1XQJPDcIOtMrRiV9tzqh18sp630F6ZvvUOui27du4aARSkgqw2OBHSz9-4kAp63wXdU48eXRKB1tBNUYzKMRFU3qGhM/s1386/IMG_E4731%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1386" data-original-width="950" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoF49zAl9PuvG3YeB5tqt7RYHsnKPqGkcVb_SyXzWzS1ISu8gm1XQJPDcIOtMrRiV9tzqh18sp630F6ZvvUOui27du4aARSkgqw2OBHSz9-4kAp63wXdU48eXRKB1tBNUYzKMRFU3qGhM/s320/IMG_E4731%255B1%255D.JPG" /></a></div>photo Giugno 2021 a napoli _ + Stresa <br />.<br style="box-sizing: border-box;" /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #555555; font-family: "Open Sans", sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.6; margin: 0px 0px 10px; orphans: 2; outline: currentcolor none medium; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b style="box-sizing: border-box; color: #003b71; font-weight: bold;"></b><span></span><br /></p>
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kare kare ( Filippine) ingredienti e dosi:<br />
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<li style="list-style: outside; margin: 3px 0px 0px; padding: 0px 0px 0px 5px;"><b><span style="color: #0d0c0c;">2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths - 6 tbsp peanut butter -1 bundle sitaw or long beans (cut 3" length) -2 bundles bokchoy / pechay - 2 or 6 cloves garlic, minced -1 medium onion, sliced - 1 tsp achuete powder for coloring -1 medium eggplant (cut into 6 pieces) -1 tbsp fish sauce</span></b><span style="color: #0d0c0c; font-weight: bold;"> -bagoong or shrimp paste</span> <b><span style="color: #0d0c0c;">.</span></b><b><span style="color: #0d0c0c;"><span style="color: #050505;"><i style="position: relative;"><b><u>HOW TO COOK KARE-KARE:</u></b></i></span></span></b><b><span style="color: #050505;"> Boil the pork hocks until soft. Set aside. Reserve the broth. </span></b><b><span style="color: #0d0c0c;"><span style="color: #050505;"><i style="position: relative;"><b></b></i></span></span></b><b><span style="color: #050505;"> In a wok, saute garlic and onion. </span></b><b><span style="color: #0d0c0c;"><span style="color: #050505;"><i style="position: relative;"></i></span></span></b><b><span style="color: #050505;"> Add pork hocks and fish sauce. Cook for few minutes. </span></b><b></b><span style="color: #050505;"><b>Add 2 1/2 cups of the pork/beef broth,</b><b> salt, achuete and peanut butter. Simmer for 5 mins. </b></span><ul style="list-style: outside; margin: 5px 0px; padding: 0px 0px 0px 3em;">
<li style="list-style: outside; margin: 3px 0px 0px; padding: 0px 0px 0px 5px;"><b><span style="color: #050505;">Add the vegetables and cook until vegetables are tender. Stir occasionally. Season with salt to taste. Serve with bagoong or shrimp paste.</span></b><b><span style="color: #050505;"> *** You can also use Mama Sita's Kare-Kare Mix and omit 4 tbsp peanut butter and achuete powder. </span></b><b><span style="color: #0d0c0c;">.</span></b></li>
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Gnocchi aux faves fraiche et pesto _:ingredienti e dosi per 6 personnes -<br />Temps total : 60 minuti - Préparation : 30 minuti -- Cuisson : 30 minuri <br />Pays : Italie _ Région : Aucune INGRÉDIENTS .<br />500 gr de pommes de terre à chair ferme (charlotte, roseval...) -<br />200 gr de farine environ - 1 jaune d'œuf - 1 pincée de poivre -<br />4 c. à soupe de parmesan fraîchement râpé -<br />600 gr de fèves à écosser (ou 300 gr de fèves écossées) -<br />1 bouquet de basilic - 1 bouquet de persil plat -<br />1 gousse d'ail nouveau (sinon dégermée) - 1 pointe de piment -<br />huile d'olive vierge extra .FATE COSI >>Faites cuire les pommes de terre , dans de l'eau non salée. Egouttez-les,<br />pelez-les et écrasez-les avec une fourchette ou un presse-purée. Recouvrez ,d'un film alimentaire et laissez refroidir.<br />Incorporez alors le jaune d'œuf et 1 c. à soupe rase de parmesan.
Ajoutez la farine progressivement, jusqu'à ce que la pâte ne colle plus à
vos mains.Pétrissez jusqu'à obtenir une pâte lisse, élastique et assez souple.Divisez cette pâte en plusieurs parts que vous roulerez sur le plan de travail , légèrement fariné afin d'obtenir des cordons d'environ 1 cm de diamètre.Coupez-les en petits tronçons de 2 cm. Farinez-les et formez des petites , boules entre la paume de vos mains.Faites rouler les gnocchi sur une fourchette en exerçant une légère
pression avec le pouce pour les strier (voir Les trucs d'Alba).
Déposez-les sur un torchon et farinez-les. Couvrez-les d'un torchon en attendant de les faire cuire.<br />Ecossez les fèves : ébouillantez-les et retirez la peau. Faites-les
revenir dans 2/3 c. à soupe d'huile 2 mn environ (elles doivent rester
croquantes). Salez légèrement et réservez.Préparez le pesto : lavez et effeuillez le basilic et le persil, puis hachez-les ,avec l'ail, le piment et 2 c. à soupe de parmesan. Versez l'huile en filet , jusqu'à la consistance d'une pâte.Plongez les gnocchi dans une grande casserole d'eau bouillante légèrement ,salée. Dès qu'ils remontent à la surface, ils sont cuits.Egouttez-les délicatement. Assaisonnez-les avec la moitié des fèves et le pesto, en mélangeant. Décorez avec le reste de fèves et saupoudrez de 20 GR parmigiano. Poivrez et dégustez sans tarder.</div>
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<span style="color: purple;"><b><span style="color: blue;"><b><span style="background-color: yellow;"></span></b></span></b></span><span style="color: purple;"><b><span style="color: blue;"><b><span style="background-color: yellow;"><br />
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<span style="background-color: blue;"><span style="background-color: #eeeeee;"><span style="color: blue;">Calamari chef Adriano : ingredienti e dosi per 4 persone_ <b><i>800
gr di calamari freschi ( o surgelati) , 3 cipolle bianche , 2 bustine
di zafferano , 2 spicchi di aglio , 1 peperone giallo , 1 arancia , 1 dl
di vino bianco secco , 4/5 cucchiai di pomodoro passato , 40 gr di
olive nere snocciolate , 30/40 gr di olio extravergine d'oliva , sale e
pepe .<span style="background-color: yellow;">Method- <span style="background-color: #eeeeee;">In
un tegame con olio d'oliva , fate cuocere la cipolla e l'aglio tagliati
a filangèe ( lavate e asciugate i calamari tagliati a filangèe un pò
grande , fate cuocere a fuoco vivo mescolando solo con la spatola di
legno , a parte fate sciogliere in un bicchiere o altro , lo zafferano e
il vino bianco e aggiungetelo solo dopo 12/14 minuti della cottura dei
calamari , poi aggiungete il peperone tagliato a pezzi a piacere e
lasciate evaporare per 5/7 minuti , solo adesso aggiungete la passata di
pomodoro , una piccola scorza d'arancia tritata finemente , salate e
pepate , coprite e proseguire la cottura per 18/22 minuti a fuoco basso ,
prima della fine della cottura , se troppo denso , togliete il
coperchio e alzate la fiamma per far stringere il tutto , adesso
aggiungete le olive tagliate a metà ( se grande) salate e pepate ..
servire caldo .</span></span></i></b></span></span></span></span></b></span></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GbBpp0a7vR8x1_SvJTXOn1UhjYa5QCldSAmxErwupGPwYLwNAEixD13UbYnCX991GMAXlovtREvT9VOmPRhbBXICtJRMTaKo7nElgY7-6Z3pH5y-RKSQQC1cNdhs1ccE1m-pJ-O3e6Zo/s1600/calamaroimbottito1.jpg" style="margin-left: 1em; margin-right: 1em;">photo e cooking chef adrianomennillo / 2014 <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GbBpp0a7vR8x1_SvJTXOn1UhjYa5QCldSAmxErwupGPwYLwNAEixD13UbYnCX991GMAXlovtREvT9VOmPRhbBXICtJRMTaKo7nElgY7-6Z3pH5y-RKSQQC1cNdhs1ccE1m-pJ-O3e6Zo/s320/calamaroimbottito1.jpg" width="320" /></a></div>
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<span style="color: purple;">Stew Oyater _ingredienti e dosi: </span>15 pre-shucked extra small oysters -<br />
¼ cup butter, salted - 1 1 /4 cup yellow onions, small dice -1 1/4 cup celery, small dice -<br />
½ tbsp garlic, peeled a nd minced -¼ cup flour -¾ tsp Wicked Seasoning -<br />
1 tsp El Gaucho Season ing -4 cups heavy whipping cream -1 tsp cider vinegar -Pinch chives -<span style="color: blue;">FATE COSI- </span>Bring a small pot of salted water to a boil. Add the oysters and reduce to a simmer. Cook for 2-3 minutes and drain. Chop into smaller pieces and set aside.In a large pot, melt the butter and add the onions & celery. Sweat until the celery is tender. Add the garlic, wicked and El Gaucho Seasoning. Cook for an additional 30 seconds or until the garlic is translucent.Add the flour – stir until no lumps remain. Add the apple cider vinegar and the cream. Turn the heat on medium high and stir constantly until the mixture is almost boiling. Reduce the heat and simmer for 2/3 minutes until all of the flour has been incorporated into the stew. Stir in the oyster pieces, scoop into bowls, garnish with a pinch of Wicked Seasoning and mixed chives.<br />
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<i><span style="color: purple;">Daal palak -ingredienti e dosi :</span></i>100 gr de moong daal - 100 gr d'épinards - 1 oignon - 1 càs de beurre indien ghee - 1 gousse d'ail -1 càs de poudre de curry - -1 càc de poudre de curcuma - 1/2 càc de graines de cumin -1 càc de concentré de tomates- 2 pincées d'asa foetida - de l'eau - du sel .FATE COSI -Couper grossièrement l'oignon. Piler l'ail. Laver les lentilles.Mettre les lentilles dans la cocotte-minute avec 25cl d'eau et la moitié du curcuma. Saler et mélanger. Fermer la cocotte et laisser cuire 4mn à feu moyen à partir du moment où la pression est montée.Ajouter les épinards et 2 càs d'eau, mélanger, fermer la cocotte et laisser cuire 3mn à feu moyen à partir du moment où la pression est montée.Faire chauffer le ghee dans une poêle, ajouter le cumin, l'asa foetida, l'oignon et mélanger. Laisser cuire jusqu'à ce que les oignons soient roussis.Ajouter le reste de curcuma, le curry, l'ail, le concentré de tomate, 3 càs d'eau et mélanger. Laisser cuire pendant 4mn.Ajouter les lentilles aux épinards et mélanger. Servir le daal palak.</div>
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Panissa ( Paniscia ) alla piemontese _ingredienti e dosi - <br /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #686868; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.3px; margin-bottom: 2.5rem; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">320 gr riso Razza 77 (varietà coltivata esclusivamente nel Basso Novarese) -<br style="box-sizing: inherit; overflow-wrap: break-word;" />2 cipolle -1 sedano -1 cavolo verza -2 porri - 200 gr fagioli Borlotti secchi -<br style="box-sizing: inherit; overflow-wrap: break-word;" />200 g di biete -1 spicchio di aglio - un rametto di rosmarino, qualche foglia di salva, un ciuffo di prezzemolo -150 gr di pasta di salame o salsiccia fresca -<br style="box-sizing: inherit; overflow-wrap: break-word;" />1 bicchiere di vino rosso Colline novaresi -olio evo - sale, pepe<br style="box-sizing: inherit; overflow-wrap: break-word;" />Grana Padano grattugiato . METHOD- <i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;"><b style="box-sizing: inherit; font-weight: bold; overflow-wrap: break-word;">>> Preparazione della zuppa di verdure</b>:Soffriggere cipolla, porri e sedano tagliati a dadini in poco olio, aggiungere i fagioli (precedentemente ammollati in acqua per una notte), cuocere qualche minuto e bagnare con acqua calda. Mettere un pizzico di sale, cuocere lentamente per una mezz’ora, aggiungere la verza e le biete tagliate a strisce e completare la cottura per almeno due ore.</i><b style="box-sizing: inherit; font-weight: bold; overflow-wrap: break-word;"><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;">>>> Cottura del risotto:</i></b><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;">Fare un fondo di cipolla e porro e appena inizia a dorare aggiungere le briciole di salsiccia, rosolare e bene, aggiungere il riso, tostarlo per qualche minuto e sfumare con il vino rosso. Bagnare con il brodo/zuppa di verdure e portare a cottura il risotto (circa 15 minuti).<span> </span></i><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;">Togliere dal fuoco e rimestare continuamente per far scendere la temperatura e stoppare la cottura del riso. </i><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;">Aggiustare con eventuale brodo per un bell’effetto all’onda e mantecare con Grana Padano. </i><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;">Aggiungere un trito di aglio, prezzemolo, salvia e rosmarino. </i><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;">Impiattare</i><b style="box-sizing: inherit; font-weight: bold; overflow-wrap: break-word;"><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;">Consiglio:</i></b><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;"> ******consil du chefadrianomennillo_Non faccio la mantecatura con burro per due motivi: Primo, la presenza di grasso del salame renderebbe superfluo un altro grasso, quindi uso il burro addolcirebbe una preparazione che ha un suo gusto ben definito .<br /></i></p><div class="separator" style="clear: both; text-align: center;"><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJJ5V1fNB2RPWKt3aUnSfIk1TrAqWERBrhNACbtfnNcGxEB-M0vey0bUYep3oLDjlU0XE67IhV3jijzXKZO-Y5MvwmEpWcmLC3QV-dqGlodLVRe-BOvImxjCP_5d7dw85FakXljfkmhxY/s1591/TTBB3880%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1591" data-original-width="1084" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJJ5V1fNB2RPWKt3aUnSfIk1TrAqWERBrhNACbtfnNcGxEB-M0vey0bUYep3oLDjlU0XE67IhV3jijzXKZO-Y5MvwmEpWcmLC3QV-dqGlodLVRe-BOvImxjCP_5d7dw85FakXljfkmhxY/w273-h400/TTBB3880%255B1%255D.JPG" width="273" /></a></i></div><i style="box-sizing: inherit; font-style: italic; overflow-wrap: break-word;"><br /><br /></i><p></p></div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;">00000000000<br />
<b><span style="color: red;">Polipo ubriaco _classica ricetta Toscana / ingredienti e dosi :</span></b><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> 2 polpi da circa 350 gr</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> - 2 bicchieri di vino rosso ( Nebbiolo )</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> - Olio extravergine di oliva</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> - 1 scalogno</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> - 1 spicchio d’aglio</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> - Peperoncino</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> - 2 foglie di alloro</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> -1 carota</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> -1 pezzo di sedano</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> -1 cucchiaio di passata di pomodoro</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> -Prezzemolo tritato</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> -Zest di limone</span></i><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"> -Crostini di pane casareccio .</span></i><span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"><span style="color: red;"><b>method-</b></span></span></span><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"></span></i><br />
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<b style="box-sizing: border-box; font-weight: bold;"><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;"></span></i></b><i style="box-sizing: border-box;"><span style="box-sizing: border-box; font-family: "georgia" , "palatino" , serif; font-size: 16px;">Lavare e pulire i polpetti eliminando becco ed occhi. Essendo di pezzatura piccola possono essere lasciati interi. In una casseruola versare un goccio d’olio extravergine di oliva, uno spicchio d’aglio schiacciato, un trito fine di scalogno, un pezzettino di peperoncino, le foglie di alloro, la carota ed il sedano tagliati a cubettoni. Lasciar imbiondire a fuoco dolce. Eliminare l’aglio e poi mettere in pentola i polpi. Lasciar sfrigolare qualche minuto poi aggiungere il vino rosso. Il vino deve coprire per metà i polpi. Lasciar sfumare per bene e poi coprire e lasciar cuocere per circa 25/30 minuti a fiamma bassa. Il tempo di cottura dipende dalla grandezza del polpo. A metà cottura, ovvero dopo circa 10 minuti, aggiungere un cucchiaio di passata di pomodoro. Saggiare con una forchetta che le carni del polpo si siano intenerite e poi spegnere. Assaggiare il fondo di cottura che sicuramente sarà molto sapido, percio’ volendo potreste stemperarlo con un po’ di acqua. Io ho aggiunto alla fine una manciata di prezzemolo tritato fine e poca buccia di limone grattugiata e a julienne. Servire accompagnando il polpo con dei crostini di pane casereccio.</span></i></div>
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<span style="color: #274e13;">Dorayaki ( ricetta giapponese ) ingredienti per 4 persone :</span> 140 gr di farina 00 - 3 uova - 80 gr di zucchero - 200 gr di marmellata di azuki (ripieno) -Miele - Bicarbonato - olio di semi arachide _<span style="color: red;">method_</span>Mescola le uova (tuorlo e albume) insieme ad un cucchiaio di miele ed
allo zucchero, aggiungi al tutto mezzo cucchiaio di bicarbonato
dissolto in 3 cucchiai d’acqua e continua a mescolare bene.Quando gli ingredienti sono ben amalgamati inizia ad aggiungere al
composto la farina, un po’ alla volta, continuando a mescolare facendo
attenzione a non creare grumi, a questo scopo puoi utilizzare un
setaccio.Ungi una padella abbastanza grande e falla scaldare a fuoco medio,
quando è calda versa una parte del composto ottenuto in modo da creare
una forma circolare, appena il lato del dorayaki a contatto con la
padella è bello dorato giralo e fai cuocere anche la parte opposta.<br />
Ripeti quest’ultimo passaggio fino ad utilizzare tutto il composto e
cercando di mantenere sempre la stessa dimensione per ogni dorayaki.
Appena raffreddati, spalma su un dorayaki la marmellata di anko (o un
altro ripieno a scelta) e ricoprila.<br />
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<span style="color: blue;">Dorayaki -ingredienti per 4/6 persone :</span> 4 whole eggs (I’d used 55 gr eggs) -<br />
100 gr sugar <i>-</i>for more flavour but
basically any light-coloured brown sugar works well. If not available
regular caster or fine-grained sugar is perfectly fine too!) -<br />
1 tbsp honey -160 gr cake/pastry flour (any low-gluten flour, but regular all-purpose/plain flour works well too!)- 1 tsp baking powder- 1/2 tsp baking soda, for softer and fluffier textures (optional) -<br />
2-3 tbsp water (adjust according to batter consistency) -Cooking oil for greasing, preferably light-coloured and flavourl<i> -</i>Otherwise, storebought <i>tsubushi’an </i>or <i>ogura’an</i> filling would work too. Though homemade allows much more control over the level of sweetness and texture.<br />
<span style="color: red;"><i>- fate cosi -</i></span>In a large mixing bowl, add whole eggs, sugar, honey and whisk until the mixture is all bubbly and slightly pale. Sift flour, baking powder together with baking soda (if using) and
carefully mix into the wet ingredient mixture in 2-3 additions. Stir
until all the ingredients are just incorporated and there are no flour
lumps. Do not overmix the batter to prevent working up the gluten.<br />
Check the consistency of the batter and add water to adjust accordingly.
It should be reasonably thick and definitely not runny. Cover mixing
bowl with a teatowel or plate and leave to sit for 30 mins or so. This
allows any large air bubbles trapped to be released and to relax any
gluten worked up from the mixing process. Heat a flat and non-stick frying pan over medium-low flame and grease
the pan very lightly with a light-coloured, flavourless cooking oil.
Wipe off any excess oil with a kitchen paper napkin. Using a chinese soup spoon, drop a spoonful of batter onto the heated
pan. Repeat procedure to make more pancakes in one batch but take note
not to overcrowd the pan.<br />
Using a flat wooden or silicone heatproof spatula, flip the pancakes
carefully when the bottom layer is cooked and could be dislodged easily.
Cook the other side until it turns lightly brown and no longer sticky. Repeat the process until all the batter is completely used up. Place the
cooked pancakes on a plate and cover them with a tea towel (I’d used
the dome of my cake stand) to keep them moist.<br />
Match the pancakes according to size and fill one pancake by placing a spoonful dollop of <i>tsubushi’an</i> in the middle of it. Cover with the other pancake and gently press down to work the filling towards the edges. Repeat until all the pancakes are used up. Serve immediately. Can be left covered at room temperature for up to 2 days<br />
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<span style="color: red;">Dorayaki _ingredienti e dosi :</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;"> 390 gr d'oeufs entiers</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;"> - 392 gr de sucre (S1)</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;"> - 8 gr de trimoline<br />
</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;">- 60 gr de miel -</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;"> 6 gr de bicarbonate de soude</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;"> -500 gr de farine pour patisserie</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;"> - 0,25l d'eau _<span style="color: red;">per la pàte :</span></span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;">Mélangez les oeufs, le sucre, la trimoline, le miel et battez le tout légèrement.</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;">Ajoutez ensuite la moitié de bicarbonate et d'eau, tamisez la farine, ajoutez-la et mélangez bien.</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;">Ajoutez les moitiés d'eau et de bicarbonate restantes et laissez reposer pendant 20 minutes.</span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;">Cuisez les ronds de pâte sur un plateau au four à 200°C.Quand ils sont bien colorés d'un côté, retournez-les et cuisez l'autre côté un peu moins.<span style="color: red;"><i> - per la guarnitura : </i></span> </span><span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;">Mettez 50g d'azuki (pâte de haricots rouges) entre deux dorayaki.</span><br />
<span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;">
</span>
<span style="font-family: "arial" , "helvetica" , "geneva" , "swiss" ,;">Vous pouvez également utiliser du chocolat ou de la chantilly à la place.</span><br />
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**************</div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;"> </div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;">Cardi gratinati al forno _ingredienti e dosi per 3/4 perdone : 4/5 mazzi di cardo - 50 gr formaggio grattugiato-20 gr pangrattato-burro-sale-limone- <span style="color: red;">per la besciamella: 500 ml di latte-40/50 gr di farina-40/50 gr di burro- noce moscata-sale fino-<span style="color: black;">Method-Pulire i cardi , dividere le coste e togliere le foglie , tagliare l'estremità dei cardi e con il coltello privare a ogni pezzo i filamenti ., poi tagliare a pezzi a piacere , minimo 10/15 cm e metterli a bagno in una ciotola per 15/20 minuti con il succo di limone , poi sciaquare i cardi sotto l'acqua fredda e mettere a bollire ( bollente) , salare e cucinarli per 20 minuti , infine scolarli e lasciare intiepidire in una ciotola con coperchio , intanto preparate la besciamella ( oggi nel 2020 la trovate già preparata nei negozi ) .Adesso ungere una pirofila con burro # vedi my photos, chefadrianomennillo# aggiungere il pangrattato , poi forma un primo strato di cardi , ricoprirli con una parte di besciamelle , fai il secondo strato or terzo e aggiungi formaggio grattugiato , besciamella , pangrattato e fiocchetti di burro , mettere in forno già caldo a 180 gradi per 30/40 minuti , poi lascia riposare e vanno serviti tiepidi .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5MMAVfJk8D9sJfYrepkVnVx8mmjklK_R8nT3nVeyU5wp_xQCiBLtzgLS1SvFhypZZJDMDqeiq4ffOvuMhlU2TuOOop5JdZnbgLOmNk60yb2nrM0QRMDPDBoyrWHFD_Bxd6QelUSvciI9/s1378/KKND7243%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1378" data-original-width="1201" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5MMAVfJk8D9sJfYrepkVnVx8mmjklK_R8nT3nVeyU5wp_xQCiBLtzgLS1SvFhypZZJDMDqeiq4ffOvuMhlU2TuOOop5JdZnbgLOmNk60yb2nrM0QRMDPDBoyrWHFD_Bxd6QelUSvciI9/s320/KKND7243%255B1%255D.JPG" /></a></div><br /></span></span><br /></div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0cm -3pt; text-align: center; vertical-align: baseline;"><br />
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<span style="color: #274e13;">Rice to Balinese-ingredienti e dosi per 2 persone :</span>– 200 gr riso a chicco lungo– olio di arachide (va bene anche di oliva o di semi)– ½cucchiaio di anacardi– ½cucchiaio di arachidi– 1 foglia di alloro– ½ cucchiaino di cumino– ½ cucchiaino di curcuma– succo di un limone– sale q.b.<span style="color: red;">FATE COSI -</span><br />
Cuocere il riso in acqua salata, per un paio di minuti in meno del previsto. Nel frattempo, scaldare l’olio in una padella, unire gli anacardi, le
arachidi e la foglia di alloro sminuzzata. Tostare il tutto, facendo
molta attenzione a non bruciare la frutta secca. Unire anche il cumino e
la curcuma. Tostare ancora qualche istante. Versare il riso nella
padella, unire il succo di limone e far insaporire saltando fino a fine
cottura (il paio di minuti che abbiamo saltato prima). Regolare di sale e
servire.<br />
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Suppli alla romana _ ingredienti e dosi :: 300 gr. di riso ( io uso il Carnaroli , chefAdriano )</div>
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200 gr di pomodori pelati - 2 cucchiai di carne tritata (gia' cotta con olio sale e vino , cioè il ragù )</div>
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100 gr. di mozzarella un litro e mezzo di brodo (non salato) - 2 / 3uova - 80 gr. di parmigiano pangrattato - 4 cucchiai di farina - 1/2 bicchiere di vino bianco - 50 gr. di cipolla - poco noce di burro - olio di semi - sale
- pepe -METHOD- Mettiamo in una pentola il brodo (diciamo un litro e
mezzo) a scaldare: ci servirà per aggiungerlo al riso durante la
cottura. Mentre il brodo scalda mettiamo in un'altra pentola il burro la
carne tritata già cotta e la cipolla ad imbiondire; quando la cipolla
sarà pronta mettiamoci il pomodoro tagliato a pezzetti e facciamolo
cuocere qualche minuto.- Aggiungiamo poi il riso e facciamolo amalgamare
al sugo di pomodoro mescolando di continuo per un minuto. Poi
cominciamo ad aggiungere un paio di mestoli di brodo bollente e facciamo
cuocere. Di tanto in tanto non appena il brodo evapora, aggiungiamo un
altro mestolo di brodo. Dovremo quindi giungere al punto in cui il riso
comincia ad essere al dente ma tende al crudo (se il tempo di cottura è
20 minuti allora il momento giusto è dopo 10 minuti); a questo punto
alziamo il fuoco e mescolando di continuo facciamo evaporare
completamente in modo che il riso diventi il più asciutto possibile.
Fate attenzione a far giungere il riso non al dente ma molto al dente,
perché quando friggeremo i suppli' continuerà a cuocersi; ed inoltre
dovrà essere il più asciutto possibile. Appena fatto, regolate il sale
(dipende da quanto sale c'era nel brodo che avete aggiunto) ed il pepe.
Quando il riso è ancora bollente dentro la pentola, rompete un uovo
dentro e aggiungete il parmigiano e amalgamate molto bene. Mentre il
riso si raffredda, preparate (ed ecco il vero segreto di questa ricetta)
non pangrattato e uovo ma pangrattato e pastella.Ecco come fare la
pastella: mettete in una scodella 3 cucchiai di farina e rompeteci
l'uovo rimasto; mentre sbattete aggiungete tanta birra quanta ne occorre
per fare una pastella di media consistenza; se dovesse essere troppo
liquida aggiungete l'altro cucchiaio di farina; regolate il sale e la
pastella è pronta. Ora in un altro piatto mettete il pangrattato. A
questo punto quando il riso si sarà completamente raffreddato,
prendetene un cucchiaio, mettete all'interno un cubetto di mozzarella,
date al riso la classica forma del suppli', poi passatelo prima nella
pastella e poi nel pangrattato. Preparate tutti i suppli', poi
friggeteli in abbondante olio di semi bollente .</div>
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*****
consil du chefAdrianomennillo - fare in modo che il riso sia molto al
dente cosicché quando frigge in padella non possa scuocersi; impanare i
suppli' non come il solito (uovo e pangrattato) ma prima nella pastella
poi nel pangrattato , ah dimendicavo nel 1972 ero militare a ROMA .</div>
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<span style="color: purple;"><b><span style="color: blue;"><b>WALDORF PUDDING ( ricetta dal menù della nave TITANIC - ingredienti e dosi per 6/8 persone- </b></span></b></span>2 large tart apples, peeled - <br />
125 ml (1/2 cup) sultana (golden) raisins - <br />
15 ml (1 tbsp) lemon juice - <br />
15 ml (1 tbsp) finely chopped crystallized ginger - <br />
15 ml (1 tbsp) butter - <br />
75 ml (1/3 cup) granulated sugar - <br />
500 ml (2 cups) milk - <br />
4 egg yolks, beaten - <br />
Pinch of freshly ground nutmeg - <br />
5 ml (1 tsp) pure vanilla extract - <br />
50 ml (1/4 cup) toasted walnuts halved - <br />
<u>- <b>fate cosi - </b></u>Thinly slice apples. Stir in raisins, lemon juice and ginger. In
skillet, melt butter over high heat. Add apple mixture and cook for 1
minute. Stir in 2 tbsps of sugar, cook, stirring often, for three to
four minutes or until apples are lightly caramelized. Scrape apple
mixture and syrup into a 10-inch round glass baking dish. Reserve. Meanwhile, in saucepan over medium heat, heat milk just until bubbles
form around edges, whisking constantly. Add some milk to eggs, mix until
well incorporated. Add remaining milk, nutmeg and vanilla. Mix well,
pour over apple mixture.Set baking dish inside large roasting pan. Pour enough boiling water
into roasting pan to come halfway up sides of baking dish. Place in 325 F
oven for 40 to 50 minutes until custard is set but still jiggly.
Carefully remove dish to cooling rack. Sprinkle with walnuts. Cool to
room temperature before serving.<br />
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<span style="color: blue;">Egg Korma - ingredienti e dosi per 4 persone : </span><br />
<span style="color: red;"><b></b></span>6 hard boiled eggs
<br />
1/4 tsp mustard seed<br />
Pinch of cumin seeds<br />
1/2 medium onion diced<br />
1 tsp ginger and garlic paste<br />
2 sliced green chillies<br />
1 tomato, diced<br />
1 tsp chili powder or to taste<br />
1/4 tsp turmeric<br />
1 tsp coriander powder<br />
1 tsp cumin powder<br />
1/2 tsp black pepper<br />
1 tsp garam masala or egg/chicken masala<br />
few curry leaves<br />
Chopped cilantro leaves for garnish<br />
1 tbs vegetable oil<br />
Salt to taste<br />
<i><span style="color: yellow;">To Grind:</span></i><br />
3 tbs unsweetened coconut flakes<br />
1 green chili<br />
2 tbs of cashews<br />
1 tsp Khus Khus/poppy seeds<br />
1/2 tsp Fennel seeds<br />
<i><span style="color: yellow;"><span style="color: red;">- FATE COSI -</span>\</span></i> Take all items to grind and puree to a smooth paste adding little
water. Set aside. In a frying pan heat oil. Add mustard seeds and wait
until they stop spluttering. Add cumin seeds. Then add chopped onions,
slit green chilies curry leaves and ginger-garlic paste. Sauté until
light brown. Add the masala powders and salt to taste. Fry until
aromatic then add ground coconut mixture. Add some water to make a thick
gravy. Allow to cook on simmer for about 8-10 minutes. Keep adding
water if it is getting too thick. Add salt to taste. Add the halved
boled eggs gently and coat with gravy. Cook for about 5 mts and then
garnish with cilantro leaves.
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Serve with rice, biriyani, dosai, appam , chapathis<br />
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<b><span style="color: red;">Cutlets Russian - ingredienti e dosi ( polpette ) --</span></b><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> ½ kg boneless chicken (boiled & shredded)</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - 2 tbsp </span>ginger-garlic paste </span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif">- 4 tbsp oil</span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - ¼ kg cabbage (finely chopped)</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - 200 gr french beans (finely chopped)</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - 1/2 carrot (finely chopped)</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - 1 cup flour</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - ½ cup milk</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - 1 tsp ajinomoto</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - 8/10 green chillies(finely chopped)</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - 1 tbsp </span></span><span face=""arial" , "helvetica" , sans-serif">all spice pdr</span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - 1</span><span class="st">½ cup chicken stock</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - salt to taste</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - 3 eggs (beaten with little salt)</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - oil (for frying)</span></span></span><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"> - bread crumbs</span></span></span><b><span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st"><span style="color: blue;">_fate cosi _ </span></span></span></span></b>Boil chicken with ginger-garlic paste, salt and water till the chicken is tender.<span style="font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif"><span class="st">Keep
the stock aside and shred the chicken. Heat oil in a wok, add in french
beans, carrot and cabbage. Stir till vegetables are soft. Add in maida
and ajinomoto. Stir well. Pour in milk and stock. Stir well. Add
shredded chicken, garam masala pdr, green chillies and salt. Cook till
thickens. Remove from fire and keep aside till cool. Take small balls
and shape in cutlets. Heat oil in a pan. Roll the cutlets in breadcrumbs
and dip in beaten eggs. Shallow fry on both sides till golden brown.
Serve as a starter or snack with tomato sauce.</span></span></span><br />
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<b><i><span style="color: #38761d;">Russian pancakes ( famosa ricetta della Russia )ingredienti e dosi</span></i></b><b><i><span style="color: #38761d;"><span class="instructions"><br />
120 gr de beurre<br />
130 gr de farine<br />
15g de sucre glace ( + environ 50g pour l'enrobage )<br />
40 gr de noisettes <br />
2 càc d'extrait de vanille<br />
<span style="background-color: yellow;">-fate cosi - </span>Faire torréfier les noisettes dans une poele à sec ou au four.<br />
Mixer un peu plus de la moitié finement et hacher le reste.<br />
Crémer le beurre avec la vanille et les 15g de sucre glace. Ajouter la poudre de noisette et la farine. Placer la pâte au frigo pour 1H.<br />
Former des petites boules de la taille du noix et les placer sur une feuille de papier sulfu.<br />
Faire cuire à 180°c pour 9-10 minutes maximum.<br />
Une fois refroidis , les rouler dans du sucre glace ( vous pouvez faire deux passages si vous voulez qqch d'assez sucré ). </span> -</span></i></b><br />
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<span style="color: purple;"><b><span style="color: blue;">CALDO CRIOLLO ( CARNE Y HUESO)</span></b></span> Para prepararlo se toman:
medio kilo de carne gorda de sopa, medio kilo de huesos blancos, 1
cebolla, 3 tomates grandes maduros, 1 pimentón maduro, 3 dientes de
ajo pelados y machacados, 1 ramita de yerbabuena. Agua suficiente.Estos ingredientes se
lavan y se ponen a cocinar durante dos horas a fuego lento,
montandolos con el agua fría, en una olla de suficiente tamaño. La
espuma que sube a la superficie se quitara con la espumadera, las
veces que sea necesario. Pasada la hora, se le añaden una cucharada
de sal, una cucharadita de color, dejándolo hervir unos cinco
minutos, y poniéndole una ramita de yerbabuena, se retira del fuego.
Se sirve después de colarlo.Si desea que no demuestre
grasa, sino que aparezca claro, se cuela por una tela fina
previamente mojada en agua fría.<br />
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<span style="color: red;">***** </span> consil du chef adrianomennillo_Como hacer un buen
caldo._ Los componentes del caldo deben escogerse siempre de la mejor
calidad y cocinarse en una olla tapada, a fin de evitar la perdida
del valor alimenticio a causa de la evaporación. Otro de los
secretos esta relacionado con el tiempo de cocción, que debe ser por
lo menos de una hora, a fuego lento
agregarle la carne troceada al servir si lo desea. Puede servirlo con
arepa y aguacate.</div>
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<i><span style="color: blue;"><span style="background-color: yellow;">Mahi Mahi ( Bahamas ) ingredienti e dosi _</span></span><span style="color: blue;"><br /></span></i><br />
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2 lbs Mahi Mahi filets<br />
1/4 cup rum<br />
1/2 cup lime juice(fresh)<br />
2 onions, sliced into rings<br />
1 lemon sliced thin<br />
2 tbsp butter<br />
1 tbsp old bay seasoning<br />
black pepper to taste<br />
hot pepper to taste
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(fate cosi ) >>Place filets in baking dish, season with rum, lime juice, spices, and <br />
onions. Cover and refrigerate overnight. Preheat oven to 325 degrees .Fahrenheit, bake covered for approx 20-30 minuets. Dish is done when fish flakes easily with a fork.<br />
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<span style="color: purple;"><b>Pasta frolla ( by adrianomennillo)_ingredienti per 1 torta o 30 frollini :: 200 gr di farina OO , 100 gr di burro , 90 gr di zucchero semolato , 1 uovo , 1 tuorlo , pizzico di sale fino-<span style="background-color: yellow;">method- <span style="background-color: #f3f3f3;">mescolate la farina con il sale e lo zucchero disponetela a fontana sul piano di lavoro , al dentro aggiungete il burro freddo a pezzetti e con la punta delle dita , lavorate la farina e il burro , poi aggiungete l'uovo e il tuorlo ( a temperatura ambiente ) e lavorate la pasta molto rapidamente sempre con la punta delle dita o con la lama di un coltello , basta quel tempo per amalgamare gli ingredienti e ottenere una massa grumosa , se tende a sgretolarsi troppo sotto le mani , aggiungete poco succo di limone , impastate velocemente fino a ottenere una posta perfetta , formate una palla , avvolgetela nella pellicola e fatela riposare in frigo per 30 '( 30 minuti ) potete usare lo zucchero a velo , diminuendo la dose di un terzo , perchè dolcifica di più dello zucchero semolato , a piacere potete aromatizzare l'impasto con scorza di limone grattugiata , mandorle o nocciole leggermente tostate , spellate e polverizzate o cacao amaro .</span></span></b></span><br />
<b><span style="color: purple;"><span style="background-color: yellow;">***** conseil du chef adrianomennillo ::</span> la pasta frolla è molto friabile e richiede una lavorazione rapida, veloce e possibilmente con le mani molto fredde ( bagnatele sotto il lavandino della vostra cucina ) la frolla va lavorata su una superficie di marmo o di acciaio per non scaldare il burro !! , il burro e lo zucchero devono corrispondere a metà peso della farina , io uso un pò meno di zucchero per evitare che sia troppo friabile e cuocendo diventi scura .</span></b><br />
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<span style="background-color: yellow;"><b><i>Pasta brisèe_ è simile alla pasta frolla ma senza zucchero , viene utilizzata per le preparazioni salate - ingredienti per 50 salatini o 1 crostata salata , 300 gr di farina 'O' 150 GR DI BURRO , PIZZICO DI SALE , 1 DL D'ACQUA FREDDA : setacciate la farina e aggiungete il sale , nel mezzo della farina unite il burro freddo a pezzetti e amalgamate , impastate velocemente aggiungendo poca alla volta l'acqua fredda , formate un panetto , avvolgetelo in una pellicola trasparente e tenetelo in frigo per 1h _</i></b></span><br />
<span style="background-color: yellow;"><b><i> </i></b><span style="color: red;">***** conseil du chef adrianomennillo_ se la volete dolce , unite 2 cucchiai di zucchero , assomiglia alla frolla ma è più neutra :</span></span><br />
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<span style="color: red;">Aporreado de Tasajo - ingredienti e dosi .</span><br />
348 gr. de tasajo<br />
272 gr. de sofrito criollo<br />
100 ml. de aceite vegetal<br />
3 gr. de pimentón dulce<br />
1 gr. de pimienta molida<br />
0,5 gr. de orégano<br />
0,5 gr. de laurel (1 hoja)<br />
40 ml. de vino tinto o vino9 seco<br />
4 gr. de azúcar
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<b><span style="color: blue;">-fate cosi - </span></b>Remojar el tasajo durante 12 horas, cambiar el agua y dar dos hervores;
en cada uno cambiar al agua. Este proceso de cocción emplea un tiempo de
dos horas y medias aproximadamente.<br />
Sacar de la cocción, refrescar y aplastar de forma que facilite hacer
hebras. Saltear en poca grasa, agregar el vino, reducir. Adicionar el
sofrito criollo y el resto de los ingredientes, revolver y cocinar 5
minutos. Servir en fuente o plato de asado. Puede guarnecerse con
viandas hervidas, preferiblemente yuca o boniato.<br />
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<span style="color: red;"><span style="background-color: yellow;"> <b><i><span style="color: blue;">Gnocchi alla Sorrento - ingredienti e dosi .</span></i></b></span></span>1 Kg. di patate - 200 gr. di farina - 2 uova - 1 cucchiaio di olio d’oliva o di burro - un pizzico di sale _<span style="color: red;">per il sugo.</span>Pomodori freschi da sugo o pelati - Mozzarella fior di latte - Parmigiano grattugiato - Cipolla - Basilico fresco - Olio extra vergine di oliva - Sale-<span style="color: red;">METHOD-</span>.Preparate una pasta con le patate bollite e schiacciate (lavoratele
finché sono ancora calde), con la farina, le uova, l’olio o il burro e
un pizzico di sale. Lavorate fino ad ottenere una pasta omogenea.Formate tanti rotoli di pasta spessi un dito e tagliate in piccoli
pezzi uguali. Affinché gli gnocchi possano accogliere più salsa fate li
rotolare sui rebbi di una forchetta.Preparante la salsa aggiungendo la polpa dei pomodori freschi in un
tegame, la cipolla tritata molto sottile, 4 cucchiai d’olio extravergine
di oliva, qualche foglia di basilico fresco e sale quanto basta.
Quindi, accendete e fate cuocere a bassa fiamma con il coperchio per
mezz’ora o quaranta minuti circa.Una volta pronta la salsa, calate gli gnocchi in acqua bollente salata e scolateli salata appena risalgono a galla.A questo punto sistemate gli gnocchi in una teglia da forno o in
piccole terrine individuali, conditeli con salsa di pomodoro, abbondante
parmigiano grattugiato e dadini di mozzarella. Gratinarli al forno e,
al momento di servirli guarnirli con basilico fresco.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1hWVDFIRPqh8oRH8Q_foYlqNy1RQTvxlULx5R3HvDcPc1k_kuz4ImcINR9gQckfOaZnFhmDkjO8TFWoPeGvM6KeK8s9soczN5lh9m0ky_FrJgfxoy7jq476CKzzpQ05heNteZTwaYJD0CbQHrUh2vwTAU3jCVe87mOSQCcUYr-27pkmzKY5md-0EJBA=s1295" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1295" height="267" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1hWVDFIRPqh8oRH8Q_foYlqNy1RQTvxlULx5R3HvDcPc1k_kuz4ImcINR9gQckfOaZnFhmDkjO8TFWoPeGvM6KeK8s9soczN5lh9m0ky_FrJgfxoy7jq476CKzzpQ05heNteZTwaYJD0CbQHrUh2vwTAU3jCVe87mOSQCcUYr-27pkmzKY5md-0EJBA=s320" width="320" /></a></div><br /><br />
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<span style="color: red;"><span style="background-color: yellow;">cocktail , God Father _</span></span>7/10 Scotch Whisky - 3/10 amaretto di Saronno ( new , 3,5 Scotch Whisky - 3,5 Amaretto di Saronno )<b> > </b>Si prepara direttamente in un bicchiere Old Fashioned pieno di Ghiaccio.<br />
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<b><span style="color: red;">cocktail , Driver ----</span></b><span class="ff2 fc0 fs11">Succo di arancia (50%), Vodka (50%), Scorza di arancia .>> </span><span class="ff2 fc0 fs11 fb"></span><span class="ff2 fc0 fs11">:Preparare
direttamente in un calice panciuto da cocktail, riempito per un terzo
con ghiaccio tritato. Versare il succo d'arancia, la vodka e decorare
con una scorza lunga d'arancia tagliata a spirale.</span><br />
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<span style="color: red;"><b> </b></span><span style="color: blue;"><b>Ajiaco Bogatano-ingredienti e dosi -</b></span>16 tazas de agua (pueden sustituirse 4 tazas de agua por 4 de leche). - 500 gr de papas criollas, peladas y en rodajas. -1 kg de papas paramunas, peladas y en rodajas. -750 gr de papas sabaneras, peladas y en rodajas. -1 ½ kg de pechugas de pollo (o dos pollos despresados). - 4 mazorcas tiernas, partidas en trozos. -3 tallos de cebolla larga. -4 dientes de ajo triturados. -1 ramo de guascas. -1 rama de cilantro. -1 ½ tazas de crema de leche. -1 taza de alcaparras. -4 aguacates medianos, partidos. -sal y pimienta al gusto_.<span style="background-color: yellow;"><b>FATE COSI -</b></span> Se ponen las pechugas (o las presas de pollo), las papas, la cebolla larga,
sal y pimienta a cocinar en el agua y la leche mezclados, durante unos
45 minutos o 1 hora (hasta que las carnes estén blandas y las
papas criollas y paramunas, disueltas). Se sacan las pechugas (o las
presas) y la cebolla. Al caldo se le agregan las mazorcas,
cocinadas aparte y se deja conservar a fuego lento hasta lograr la densidad
deseada. Se le añaden las guascas 5 minutos antes de servirlo.Si el pollo se va a servir deshuesado y deshilachado, se agrega al ajiaco
en el momento de servirlo o también hay quien lo prefiere aparte.
Si las presas van enteras, se sirve una porción en cada plato.
También se pueden servir las carnes deshilachadas mezcladas con
la crema, pues quedan con mejor apariencia.<br />
Este apetitoso plato se acompaña con ají de aguacate, ají
de hierbas o simplemente con tajadas de aguacate. Las alcaparras y la
crema de leche se sirven aparte y cada comensal se sirve a su gusto.Las mazorcas se sirven enteras o desgranadas con el ajiaco o si se prefiere,
aparte.<br />
<span style="color: purple;">^^^^^^ consil du chef adrianomennillo_ </span>L'ajiaco bogotano
si prepara di differenti maniere, generalmente con gli stessi ingredienti
in distinte proporzioni ma si può cambiare il pollo con carne
da bovino.<br />
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<img alt="Rôti de porc aux champignons et comté maison" class="article_image_center tagImageSkyrock skyrockData_1_MediaNumber" src="https://i.skyrock.net/5566/84135566/pics/3286487404_1_2_qWEGzilH.jpg" /><br /><b>Ròti de porc aux champignons , comtè maison - Ingrédients e dosi :</b><br /><br />1 rôti de porc<br />500 gr de champignons<br />1 verre de vin blanc de table<br />1 gousse d'ail1 oignon<br />100 gr de comté<br />crème fraîche<br />sel, poivre<br />>> FATE COSI >> <b></b>Préchauffez le four à th.5-6 (170°C). Épluchez l'oignon, puis émincez-le sur votre planche de cuisine.Mettez une cocotte en fonte au feu et faites-y rissoler les oignons et le rôti.<br />Épluchez l'ail, puis incorporez-le en entier.<br />Salez, puis poivrez.Arrosez ensuite la préparation avec le vin blanc : 1 verre suffira.Puis, enfournez-la.<br />Laissez cuire durant 1h.Pendant ce temps, nettoyez les champignons, puis émincez-les finement., a 10 minuti de la fin de la cuisson, incorporez les champignons, puis le fromage râpé.<br />Retirez le rôti du four, puis servez-le avec 4 c. à soupe de crème fraîche.</div></div></div><br />
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<span style="color: red;"><b>Pelmeni </b>ripieni ( Ravioli , classica ricetta Russa ) ingredienti e dosi ,</span><span style="font-size: x-small;"><span style="font-family: "georgia" , "times new roman" , serif;"> farina tipo "00" 650 gr-acqua 250 ml-uova 2 - sale 1/2 cucchiaino_<span style="color: blue;">per il ripieno <b>- </b></span></span></span><span style="font-size: x-small;"><span style="font-family: "georgia" , "times new roman" , serif;">macinato di buvino 500 gr- macinato di suino 500 gr-1/2 cipolla grande - un pizzico di sale - pepe a piacere</span></span>_<span style="color: purple;">prima di servire , portare in tavola questi ingredienti :</span>panna acida a piacere - burro a piacere<span style="font-size: x-small;"><span style="font-family: "georgia" , "times new roman" , serif;"> - prezzemolo, aneto,erba cipollina a piacere_</span></span><br />
<span style="color: red;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: yellow;"><b><span style="color: red;">preparare l'impasto-</span></b></span>- Mescoliamo bene tutti gli ingredienti indicati <span style="font-size: x-small;">(ingredienti per l'impasto)</span>. Una volta <span style="font-size: x-small;">mescolato il tutto, l</span>asciamo riposare l'impasto sotto un'asciugomano o una pellicola per 40 minuti.</span>preparare il ripieno.</span>Tagliamo la cipolla a piccoli pezzi e aggiungiamo il macinato con il sale, mescoliamo bene.<span style="font-size: x-small;"><span style="font-family: "georgia" , "times new roman" , serif;"> <strike><span style="color: blue;">fate cosi ,</span></strike></span></span><span style="font-size: x-small;"><span style="font-family: "georgia" , "times new roman" , serif;">A
questo punto il ripieno e l'impasto sono pronti. Abbiamo lasciato
riposare l'impasto per 40 minuti e quindi possiamo preparare la sfoglia
(spessore 0,5 cm). Appena abbiamo terminato di preparare la sfoglia,
prepariamo la "forma" per i pelmeni utilizzando un bicchiere a base
circolare o uno "stampino" circolare. Infine utilizziamo il macinato
con la cipolla come ripieno.</span></span>Far bollire i pelmeni in una pentola piena d<span style="font-size: x-small;">'acqua </span>per 10/15 minuti.<span style="font-size: x-small;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span>Servire con la panna acida oppure col burro e le erbe (l'erba cipollina, il prezzemolo, l'aneto)<br />
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<b><i><span style="color: purple;">Poulet pibil ( ricetta mexico) ingredienti e dosi per 4 persone .</span></i></b>1 poulet entier, sans la peau et coupé en morceaux - Des feuilles de babanier si disponibles - Un emballage de pâte d'Achioté - Du jus d'orange (voir plus bas pour la quantité) - 2 cuillères à table de Piment de la Jamaïque moulu - 2 cuillères à table de vinaigre blanc - 1 oignon jaune, en quartiers -<span style="color: red;">les oignons style yucatan marinès ></span>Water, as needed - Coriandre fraîche, la quantité voulue - Le jus d'un citron -1 cuillère à thé de piment de la Jamaïque moulu - 3 cuillères à table de vinaigre blanc -<br />
1 gros oignon rouge, en rondelles - 3 piments serranos_<span style="color: blue;">fate cosi -</span>Nettoyer le poulet, en couper la graisse superflue, et le couper en
morceaux. Dissoudre la poudre d'achioté dans le jus d'orange, vous aurez
besoin d'assez de jus mélange orange-roucou pour couvrir les morceaux
de poulet pour la cuisson dans la casseroleFaites bouillir les feuilles de bananier pour 1 ou 2 minutes pour les
rendre plus malléables; dans une casserole profonde, en tapisser le
fond et les côtés avec les feuilles de bananier de façon à ce qu'ils
collent de chaque côté, tout ceci si vous avez des feuilles de bananier à
votre disposition évidemment.Versez un peu d'huile dans la poêle dans laquelle vous ferez cuire ce
poulet Pibil, chauffer l'huile à basse température, et verser une
quantité généreuse de Piment de la Jamaïque dans l'huile. Mettez les
morceaux de poulet dans la casserole et versez le mélange roucou-orange,
que nous venons de faire lors de la première étape, sur le poulet;
ajouter les quartiers d'oignon jaune. Replier les feuilles de bananier
pour recouvrir le tout. Refermer la rôtissoire avec son couvercle
assorti.Préchauffer le four à 150 °C [300 ˚F], et cuire le poulet au four pendant environ 1 heure.Pendant ce temps, mettre l'oignon rouge tranché dans un grand bol et
versez un peu d'eau chaude dessus et attendez 5 minutes. Une fois les
cinq minutes sont écoulées, égouttez-les.Mettre les oignons dans un bol et versez les trois cuillères à soupe de
vinaigre sur eux. Saupoudrer la cuillère à café de piment de la Jamaïque
en poudre sur les oignons, verser le jus de citron et mélanger
délicatement. Incorporer le piment serrano en tranches avec les oignons;
également y mélanger la coriandre fraîche bien lavée et ciselée.Lorsque le poulet est cuit et tendre, votre repas de poulet pibil est donc prêt ...Servir le poulet avec de la sauce achioté de la casserole; y mettre des
oignons marinés rouges dessus et servir avec des tortillas de maïs
authentiques et des haricots frits ...<br />
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<b><span style="color: blue;">Jamaican mackerel rundown - ingredienti e dosi per 4/5 persone _</span>1 cup of coconut rundown (see traditional Jamaican coconut
rundown recipe) - 1 cup water - 2 lbs pickled boneless mackerel -1 large onion, chopped - 3 stalks scallion, chopped - 3 tomatoes, chopped -1 level teaspoon dried time leaves - 1 Scotch Bonnet pepper (keep whole to get the best flavor, then
remove after cooking or use a third of a pepper chopped finely
without the seeds)_</b><span style="color: red;">fate cosi -</span>Soak the mackerel in water overnight to remove the salt. If the
mackerel is still very salty, boil in a pot of water for about
20 minutes. Drain the mackerel and cut it into small pieces.
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Add the mackerel to the rundown, cover and cook for about
14 minutes on medium heat. Add the onion, garlic, tomatoes, scallion,
scotch bonnet pepper and thyme. Stir in all ingredients. Lower
the heat and simmer for 10 more minutes.<br />
<span style="color: red;">**** conseil du chef adrianomennillo - </span>Best served with boiled green bananas, yam, cassava, sweet
potatoes and cassava dumplings.<br />
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<span style="color: red;"><b>Fideuà </b>- ingredienti e dosi -</span>600 gr. de mariscos variados. - 250 gr. de fideos curvos. -1 litro de caldo de pescado. -1 cebolla. -3 dientes de ajo. -2 tomates. - ½ vaso de aceite de oliva. -Azafrán, perejil y sal.-<span style="background-color: cyan;"><b><span style="color: red;"> <span style="background-color: yellow;"><strike>fate cosi .</strike></span></span></b></span>Poner el aceite a calentar en una paellera. Agregar la cebolla finamente picada.Cuando comience a tomar color, incorporar los trozos de calamar. Dejar rehogar todo durante 5 minutos e incorporar los tomates troceados,
el pimentón y los fideos, dando vueltas hasta que empiecen a tomar
color.Machacar en el mortero los ajos y el perejil y el azafrán. Anadirlos a la paellera con el caldo de pescado caliente. Cuando empiece
a reducirse, agregar el resto del combinado de mariscos. Retirar los fideos del fuego, cuando estén al dente. Debe quedar muy jugoso. <br />
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<span style="color: blue;">Blitz torte ( Germania ) ingredienti e dosi : </span>Cake Layer> 1/2 cup shortening - 1/2 cup granulated sugar - 4 egg yolks, lightly beaten - 1 teaspoon vanilla - 3 tablespoons milk - 1 cup all purpose flour- - 1 teaspoon baking powder_<span style="color: red;">meringue layer .</span>5 egg whites , 1 cup granulated sugar , 1/2 cup sliced almonds , 1 tablespoon sugar , 1/2 teaspoon cinnamon_<span style="color: purple;">custard filling : </span>1 cup scaled milk - 1/4 cup granulated sugar - 1 tablespoon cornstarch - 2 egg yolks - 1/2 teaspoon vanilla _<b><strike><span style="color: red;">FATE COSI . </span></strike></b>Preheat oven to 350° and lightly grease two 9" round cake pans.In a medium bowl cream the shortening. Gradually beat in the sugar, egg yolks, vanilla, milk, flour, and baking powder.Spread half of the batter (which will be thick) into one cake pan. Spread the other half in the other cake pan. Set aside<span style="color: red;">- MERINGUE LAYER ,.</span>In a medium bowl or stand mixer beat the egg whites until slightly firm. Gradually add the sugar and beat until firm.Spread half of the meringue over the batter in one pan and the other half over the batter in the second pan.Mix the cinnamon and sugar and sprinkle over each meringue layer. Sprinkle each layer with almonds.Bake for 30 minutes.Allow to cool and assemble with the custard filling spread in between.Custard Filling!In a medium bowl mix the cornstarch and sugar. Stir in the hot milk.Slightly beat egg yolks in a medium glass bowl and slowly pour the hot milk mixture into the eggs stirring constantly.Place
the bowl over a pot of gently boiling water (double boiler) and
continue to cook, stirring constantly, until thick. It should have the
consistency of pudding.Cool and flavor with vanilla.</div>
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<li><span style="background-color: yellow;"><span style="background-color: magenta;"><b><span style="color: yellow;">Calvados Glazed roast Duckling with apple sauce - ingredienti e dosi - </span></b></span></span>1 duckling (about 4 pounds) - 1 tbsp. chopped fresh thyme - 1/2 tsp. salt - 1/2 tsp. pepper -2 shallots, peeled & halved - 1 small tart apple cored & quartered - 1/2 cup chicken broth -1/2 cup calvados or apple cider - 1/2 cup brown sugar_<span style="color: blue;">Apple sauce -</span>1 tbsp. vegetable oil - 2 small shallots, peeled, ends removed, finely chopped - 1 tsp. sugar - 1 tsp. cider vinegar - - 2 tart apples, peeled, cored & chopped<span style="color: purple;">_FATE COSI -</span> Remove giblets and neck from duck, rinse and pat dry inside and out. Trim excess fat from both ends of cavity. In small bowl, stir
together thyme, salt and pepper, rub all over duck, inside and out.
Place shallots and apple inside cavity. Using poultry pins or basting
needle, truss cavity closed. Twist wing tips behind back. Place duck, breast side up on rack in large roasting pan. Roast in
425°F oven for 20 minutes. Shield breast meat with foil, reduce heat to
350°F and bake for 1 hour or until instant-read meat thermometer
registers 180°F when inserted into leg. Place on heated platter. Set roasting pan on stove over medium-high heat; skim off fat. Stir
in chicken stock and Calvados. Bring to boil, stirring to scape up any
brown bits. Boil for 5 minutes or until reduced to ½ cup. Stir in sugar
and continue to cook for 3-5 minutes or until slightly syrupy. Pour into
heatproof bowl. Return duck to roasting pan; remove foil and brush with half the
glaze. Bake in 350°F oven for 5 minutes and brush with remaining glaze.
Roast for 20 minutes longer. Increase heat to 475°F and cook for 5
minutes or until skin is well browned and crisp. Remove to heated
platter, tent with foil and let rest for 20 minutes.</li>
<li><span style="color: blue;">-Apple sauce-</span> While duck is resting, prepare the applesauce. In a heavy-bottomed
saucepan, heat the vegetable oil over medium heat. Add the shallots and
saute 5 minutes or until they are softened.Sprinkle the sugar over the shallots and continue sauteing them,
stirring often, for 5 minutes or until shallots are well browned and
very soft.Stir in the cider vinegar and apples. Reduce heat slightly. Cover
and cook 7-8 minutes or until apples are tender. Mash mixture until
smooth and serve with duck.</li>
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<span style="background-color: yellow;"><b><span style="color: red;">Spaghetti alla Mexicana - ingredienti e dosi : </span></b></span>500 / 600 gr de spaghetti - 1/4 kilo mole poblano - 1/4 kilo queso añejo - 5 pimientas - 3 hojitas de laurel - 1 pechuga de pollo - aceite - cebolla - ajo - mantequilla - sal_<strike><span style="color: #38761d;">fate cosi .</span></strike> Para preparar spaghetti a la mexicana hay que cocer el spaghetti con
sal, ajo, cebolla, cinco pimientas, tres hojitas de laurel y un poco de
aceite; colar. Cocer la pechuga con ajo y cebolla. Engrasar un
recipiente refractario y colocar capas de spaghetti, pechuga deshebrada,
mole y queso desmoronado. Hornear durante diez minutos. Esta receta
alcanza para 8 a 10 raciones.<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "comic sans ms"; font-size: x-small;"><span style="background-color: yellow;"> </span></span></b><span style="color: blue;"><b>Seppia in tocio a la veneziana - ingredienti e dosi :</b></span>1 Kg di seppie - 1 grossa cipolla - 2 o 3 spicchi d’aglio - 250 gr di salsa di pomodoro - 1 bicchiere di vino bianco buono - prezzemolo - Sale e pepe_<strike><span style="color: red;">METHOD-</span></strike> Pulire bene le seppie togliendo gli occhi il becco, il pasto “el bueleto” ed il sacchetto del nero conservandone uno solo;<i>lavarle accuratamente, scolarle e tagliarle a listarelle;</i>soffriggere in un tegame con olio
extra vergine di oliva 2 o 3 spicchi d’aglio, togliendoli quando
diventano scuri. A questo punto si aggiungono le seppie, il battuto di
cipolla e si rosola a fuoco vivo;<i> </i>si aggiunge poi il vino bianco e si fa evaporare quasi del tutto;<i> </i>si aggiungere la salsa di pomodoro
ed un trito di prezzemolo, si mette il coperchio e si porta a cottura,
ricordandosi di aggiungere a metà cottura il sacchetto di nero, volendo
stemperandolo con qualche cucchiaio d’acqua;<i> alla fine, se necessario si aggiusta di sale e si aggiunge del pepe a piacere , </i><i> servite con la polenta calda, possibilmente appena fatta.</i><br />
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<span style="background-color: yellow;"><i><span style="color: #073763;">Pàtes et aubergines _ ingredienti e dosi : </span></i></span>340 gr de pâtes (farfalle, penne, ecc.ecc) -700 gr d’aubergine -un bouquet de basilic -60 gr de parmesan râpé -cuillères à soupe d’huile d’olive -sel et poivre_<span style="color: red;">fate cosi:</span>Ebouillantez le basilic quelques instants et puis plongez-le dans un
saladier rempli d’eau glacée afin de lui conserver une belle couleur
verte.Epluchez l’aubergine et découpez-le en dés grossier. Faites-les cuire
une dizaine de minutes dans de l’eau bouillante (il faut que l’aubergine
soit tendre).Egouttez le basilic, séchez-le et mettez-le dans un bol avec 50 ml
d’huile d’olive. Mixez jusqu’à l’obtention d’une sauce homogène.Faites de même avec l’aubergine en l’ayant salé et poivré légèrement.Cuisez les pâtes suivant les indications sur le paquet moins une minute.Pendant ce temps, mettez la sauce d’aubergine dans une sauteuse avec un
peu de sauce au basilic. Salez et poivrez selon votre gout. Mélangez et
cuisez à feu modéré.Egouttez les pâtes et versez-les dans la sauteuse. Ajoutez le parmesan
et 2 cuillères à soupe d’huile. Mélangez et faites sauter une petite
minute.Servez dans l’assiette en ajoutant un peu de parmesan -</h2>
<h2> <span style="color: blue;">****<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBF_miV1veiVdRxDSwY_CGOipSJTXbKNa5jspZhON0QFh5qOZJG-rBviU5YrDzpXjcp8eQJ_FldUD3NvrbUw0bvNaLGErrKy1BwT6ocwpu3afLH_vacGkoXU0Vng6cIurK7nJVMh6amLPVP8Dv3vbAQ2RmfRtOZ-HRwvpXbilDhjMIfwKBb3n5D0NHJg/s1600/BAXQ8950.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBF_miV1veiVdRxDSwY_CGOipSJTXbKNa5jspZhON0QFh5qOZJG-rBviU5YrDzpXjcp8eQJ_FldUD3NvrbUw0bvNaLGErrKy1BwT6ocwpu3afLH_vacGkoXU0Vng6cIurK7nJVMh6amLPVP8Dv3vbAQ2RmfRtOZ-HRwvpXbilDhjMIfwKBb3n5D0NHJg/s320/BAXQ8950.JPG" width="240" /></a></div><br />**</span></h2>
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<h2>
<span style="color: blue;">Sesame ball- ingredienti e dosi :</span>To make the mung bean filling: 8 oz split peeled mung beans, soaked overnight in 4 cups water. 1/2 cup sugar , 1/2 cup warm water , 1/2 cup unsweetened shredded coconut ,To make the sesame ball dough: 2 1/2 cup water plus extra 1/4 cup ,1 cup sugar , 16 oz bag glutinous rice flour ,1 cup rice flour ,2 tbs baking powder , 2/3 cup mash potato flakes ,1/2 cup of sesame seeds<span style="color: red;">- FATE COSI-</span>Drain the mung beans that you soaked overnight.In a large pot, steam the mung beans for 20 minutes.
You are looking for the mung beans to feel soften and easily smashed
with your finger tips. When cooked, mash the mung beans into a paste.
Set aside to cool. In a large bowl, combine, sugar and warm water. Add the cooled mung beans and shredded coconut. Allow to cool and form small quarter size balls of
the mung bean mixture. Refrigerate covered. You may want to use a damp
cloth over the balls to prevent them from drying out. In a large bowl, combine the sugar, warm water and
potato flakes. Add the baking powder and stir to dissolve. Mix the
potato mixture with the two types of rice flour to form a big ball of
dough. There is no need to knead the dough. Slowly add a few tablespoons at a time of the extra
1/4 cup of water to the dough and mix well if it's too dry or gets to
dry when working. Pinch off a golf ball sized piece of dough and form
into a ball. Flatten to a disk with palm of your hands and thin out the
edges to form a pancake. Place the filling in the center and fold dough
edges together and seal seams by rolling in the palm your hands. Place sesame seeds on a medium plate. Roll the sesame
balls in a bowl of sesame seeds to cover completely. You want to make
sure the sesame seeds stick to the ball - so tightly roll the sesame
balls in the palm of your hands to make sure the sesame seeds stick.
repeat until you finish all the dough. Allow the sesame balls to rest
for 1-2 hours. Cover loosely. Fry at 325 degrees, rotating the banh cam frequently for even frying.</h2>
<h2>
<span style="color: red;">**questo dolce di farina di sesamo fritta è conosciuto con vari nomi nei paesi Asiatici , Filippine, malesia , Giappone _</span> </h2>
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<span style="color: blue;">Yakisoba ( noulles au porc ) ingredienti e dosi : </span>3 c à s de ketchup -120 ml de sauce soja - 100 ml de sauce worcestershire - 2 c à s de mirin -1 c à c de sucre en poudre -1 c à c de fécule de pomme de terre -450 gr de nouilles aux œufs précuite -350 gr de filet de porc coupé en lanières -3 c à s d’huile végétale -1 c à c d’huile de sésame -1 oignon émincé -2 carottes en julienne -1 poivron vert détaillé en fines lamelles -120 gr de chou vert râpé .<span style="color: purple;">facoltativo:</span>1 c à s de piment rouge râpé shichimi togarashi à parsemer -2 c à s de gingembre râpé_<span style="color: blue;">FATE COSI -</span>Mélanger : ketchup, sauce soja, sauce Worcestershire, mirin, fécule de pomme de terre et une pincée de nori grillée et réserver.Séparer les nouilles dans un saladier et réserverSaler
et poivrer le porc. Faire chauffer les huiles dans un Wok. Ajouter le
gingembre et le porc puis faire sauter jusqu’à mi-cuisson. Ajouter les
légumes, l’oignon et le piment. Faire sauter 3 minutes, afin que tout
reste croquant.Ajouter les nouilles et verser 120 mL d’eau avec
la sauce. Mélanger rapidement pour bien la répartir. Réduire le feu et
couvrir. Laisser cuire 2 min en mélangeant dien au bout d’une minute.<span style="color: red;">/ conseil du chef adrianomennillo .</span><br />il est possible de changer la viande par une escalope de poulet ou des
crevette mais il faux adapter la cuisson a la viande utilisé<span style="color: red;">/</span></h2>
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<h5>
<span style="color: red;">Cannoli Siciliens _ingredienti e dosi per 1 torta di 6/8 persone: </span><span style="color: red;">pour la pàte_</span>Farine 250 gr , <span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;">, Saindoux 50 gr</span><span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Œufs 2</span><span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Vinaigre de vin blanc 30 ml</span><span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Sucre glace 30 gr</span><span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Cacao 50 gr amer en poudre</span><span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Café 1 petite cuillère</span><span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Cannelle 1 petite cuillère</span><span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Vin Marsala 30 ml</span><span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Sel 1 petite cuillère___<span style="color: blue;">pour la farce_</span></span> Chocolat noir 75 gr de pépites<span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Ricotta de brebis 750 gr</span><span face=""open sans" , sans-serif" style="font-size: 15px; line-height: 1.62em;"> , Sucre 300 gr-<span style="color: purple;">pour la garniture _</span></span>Cerises – confites 24 , Sucre glace_<span style="color: #274e13;">pour la friture de la pàte_</span> Saindoux ou 1l d’Huile d’arachides _<span style="color: red;">FATE COSI :</span> Laissez la ricotta de brebis s’égoutter au réfrigerateur jusqu’à ce qu’elle ait rendu toute son eau. Dans un saladier, mettez la farine, le
sel, la cannelle, le café, le cacao et le sucre glace. Ajoutez le
saindoux, un œuf, et enfin le vinaigre mélangé au Marsala. Mélangez les
ingrédients et pétrissez jusqu’à obtention d’une pâte élastique mais
plutôt ferme. Ensuite, pétrissez la pâte pendant au moins 5 minutes sur
votre plan de travail jusqu’à ce qu’elle soit homogène et lisse, puis
couvrez-la d’un film transparent et laissez-la reposer une heure au
réfrigérateur. Pour préparer la farce, mettez la
ricotta de brebis dans un saladier avec le sucre. Mélangez les
ingrédients, puis couvrez avec du film transparent et mettez une heure
au réfrigérateur. Une fois le temps écoulé, passez la ricotta au chinois
en la pressant à l’aide d’une spatule. Vous obtiendrez ainsi une crème
très lisse, à laquelle vous ajouterez les pépites de chocolat. Conservez
la crème de ricotta au réfrigérateur dans un saladier tojours couvert. Prenez la pâte des cannoli et étalez-la
sur le plan de travail à l’aide d’un rouleau à pâtisserie, pour obtenir
une feuille de 1-2 mm d’épaisseur. Découpez 24 cercles, puis étirez-les
légèrement pour qu’ils deviennent ovales. Ensuite, après avoir étalé du
blanc d’œuf sur chaque extrémité, pour qu’elles se collent entre elles
une fois superposées, enroulez chaque morceau de pâte autour d’un
emporte-pièce en inox en forme de cylindre, Faites fondre le saindoux dans une
petite casserole, où vous ferez frire tous les cannoli sans les retirer
des moules. La cuisson ne dure qu’une minute environ. Lorsque les
cannoli sont bien dorés, disposez-les sur du papier absorbant, laissez
refroidir, puis ôtez les emporte-pièces. Remplissez les cannoli avec la crème de
ricotta que vous aurez mis dans une poche à douille. Garnissez les
cannoli en posant une demi-cerise confite sur chaque extrémité,
saupoudrez de sucre glace et servez.<br />.</h5>
<h5>
</h5>
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<h2> <span style="color: blue;">******</span></h2>
<h2>
<span style="color: blue;">Roast pike -ingredienti e dosi 4/6 persone_</span> 1.5kg or a 3lb of pike, scaled, gutted and washed<br />
100 gr or 3 1/2oz of fresh breadcrumbs<br />
150 ml or 5 fl oz of single cream<br />
1kg or 2lb of onions or shallots, chopped<br />
1 head of garlic, minced<br />
1 large handful of chopped sorrel<br />
1 small handful of chopped parsley<br />
a little thyme - a bayleaf - 2 glasses of white wine<br />
1 teaspoon of cornflour - 150 ml or 5fl oz of double cream<br />
a little butter -2 beaten eggs - salt and pepper.<span style="color: red;">fate cosi-</span>pre-heat oven to gas mark 6, or 200C/400F , soak the breadcrumbs in the single cream , sweat 1 onion with the garlic and sorrel in the butter until the onion is tender , put the mixture into a bowl and mix in the eggs, breadcrumbs, salt and pepper, stuff the fish with the mixture and sew up the opening butter a roasting dish big enough for the fish, put in the remaining onions, all the herbs, wine and more salt and pepper put the fish on the top of the mixture and dot with the butter roast in the oven for 35 mins, basting frequently, remove the fish from the roasting dish and transfer to a serving platter beat the cornflour with the double cream and add to the onions and juices in the pan, stir over a low heat until the juice thickens pour the sauce over the fish and serve_</h2>
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</h2>
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<h2>
<span style="color: purple;"> </span></h2>
<h2> <span style="color: purple;">*****</span></h2>
<h2>
<span style="color: purple;"> </span></h2>
<h2>
<span style="color: purple;"> <span style="background-color: blue;"><span style="color: yellow;">Tasty Russian Pelmeni : ingredienti e dosi :</span></span></span>Dough: 3 c flour , warm boiled water , 3 eggs , 1 tsp salt (amount may vary to taste) , 1 tsp sugar (optional) - Filling: 500 gr beef , 500 gr pork ,1 onion ,1/2 c beef broth , 1 tsp salt , seasoning to taste-<span style="color: purple;">prèparation_For making the dough: Sift the flour with the salt onto a smooth
clean surface. Start adding the mixture of the liquids into the pile of
flour in small amounts, trying to incorporate the liquid into as much
flour as possible each time. After a while all the flour will be
moistened; keep adding the liquid in small amounts, kneading the dough
very vigorously after each time. The dough might seem soggy right after
you add the mixture, but after you beat it for about minute, it takes in
the moisture out, and more has to be added, actually. Keep adding the
liquid until the dough becomes mixed throughout very evenly, soft enough
to manage, but resilient to the touch, and very stretchy. I usually
have 1 or 2 ounces left of the water mixture after the dough is done.
Roll the dough into a ball, wrap in plastic wrap and place in the
refrigerator for about 30-40 minutes.</span>For the filling: to save time, you can load all the ingredients into a
good food processor with a meat-cutting blade, and ground them evenly,
but not too finely. Add seasonings to taste. Now you are ready for the
fun part.To assemble pelmeni, first you have to make thinly rolled circles of
dough. You may roll out large portions of dough and cut the circles out
with a glass, or roll out the pieces of dough separately. The dough
should be very thin, approximately 1/32 of an inch, and look
translucent. While one person is making the circles, the others can be
putting the filling by tablespoons onto the middle of each circle and
sealing the meat tightly.Fold the circle over in half, squeeze the edges together all the way
around, and gradually pinch the edge down as you would on a pie crust,
until it looks like a braid. To make the process go faster, you can use <b>Pelmeni mold</b>.
When you are wrapping, please make sure there are no holes in the dough
if there are holes, the meat tends to be hard after cooking. As you are
making the pelmeni, put them onto a flour-dusted plate, and keep
dusting between layers, so they dont stick together.To cook the pelmeni, bring a large pot of salted water or broth (for
better flavor) to a boil, and load you pelmeni into the pot. They will
be ready when they float to the top. Take the pelmeni out with a
strainer, and serve hot, drizzled in butter, with lemon juice, vinegar
and sour cream in separate dishes to be used as a garnish. You could
also add a small salad made of coarsely chopped tomatoes and cucumbers
in sour cream to add some refreshing color and a burst of vitamins.
If you feel you have made too many pelmeni, feel free to freeze them
before they are cooked; they keep in a freezer for a very long time.</h2>
<img height="3" src="https://www.ruscuisine.com/im/separator.gif" width="100%" /><br />
<h2>
<span style="color: red;">Mozzarella in carrozza- ingredienti e dosi per 6/8 persone :</span>8 slices white bread, crusts removed , 1 pound fresh Mozzarella, thinly sliced , ½ cup unbleached all-purpose flour ,2 large eggs , ¼ teaspoon salt , 4 cups extra-virgin olive oil_<span style="color: red;">fate cosi.</span>Place 4 slices of bread on the counter. Top with the Mozzarella,
being careful not to allow the Mozzarella to protrude beyond the edges
of the bread (trim as needed). Cover with the 4 remaining slices of
bread, making 4 sandwiches in all.,spread the flour on a plate. Dip the four edges of each "sandwich" in the flour. Pour 1/2 cup of water into a bowl. Dip the four edges of each
sandwich in the water, being careful to moisten only the edges and not
the inside of the sandwiches. The purpose of dipping the flour-dipped
sandwiches in the water is to form a sort of glue that will prevent the
Mozzarella to leak out once it is melted in the hot oil.Arrange the four sandwiches on a platter in a single layer.In a small bowl, beat the eggs with the salt. Pour over the
sandwiches and set aside for 10 minutes. Delicately flip the sandwiches
over and set aside for another 10 minutes. The purpose is to allow the
bread to soak in the egg as much as possible.Heat the olive oil in a deep pot until it registers 350°. Deep-fry 1
or 2 sandwiches at a time until golden on both sides, turning once,
about 3 minutes per batch. Remove with a slotted spoon to a platter
lined with paper towels and blot dry. Cut each of the sandwiches in half
and serve hot.
</h2>
<h4>
<a href="https://www.blogger.com/null" name="pizza"></a></h4>
<h2> <span style="color: purple;">********</span></h2>
<h2>
<span style="color: purple;">Filet de maquereau à la moutarde et au thy-ingredienti e dosi per 4 persone :</span> 4 filets de maquereau , 4 cuillères à soupe de moutarde forte , 8 branches de thym frais , 4 cuillères à soupe d’huile d’olive , Sel fin , Poivre noir du moulin<span style="color: red;">-fate cosi :</span>A l’aide d’un couteau bien aiguisé, retirer les arêtes
des filets de maquereau. Les saler, poivrer puis bien les recouvrir de
moutarde sur toutes les faces.Découper ensuite les filets en deux, dans le sens de la longueur.Faire chauffer ensuite l’huile d’olive dans une grande poêle et y saisir les filets de maquereau. Ajouter ensuite les brins de thym à la poêle, puis
baisser le feu et laisser dorer le tout à feu moyen jusqu’à ce que les
filets de poisson deviennent croustillants.</h2>
<h2> ******</h2>
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</h2>
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<span style="color: red;">Tapenade- <span style="background-color: yellow;">ingredienti : 2/3 cucchiai di capperi sott'aceto , 4 filetti di acciuga , 5/6 olive nere snocciolate , succo di 1 limone , poco olio extravergine d'oliva , pepe _</span></span><span style="color: blue;"><i>Method_ tritate i capperi ben lavati e sgocciolati , le acciughe e le olive fino a formare una pasta omogenea , versate poca alla volta l'olio , poi aggiungete il succo di limone e pepe a piacere _</i></span></h2>
<h2>
<span style="color: blue;"><i>**<span style="color: red;">conseil du chef adrianomennillo_ questa tapenade è adatta per condire i pesci bolliti_</span> </i></span></h2>
<h2> </h2><br />
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<br />
<span style="font-size: 16px;">Anitra Napolèon : ingredienti per 4
persone > 1 anitra , 40 gr di burro , sedano-carote-cipolle ( tritate
finemente ) luuro, rosmarino , 20 gr di farina , olio d'oliva , 1
bicchiere di vino rosso , 1 bicchiere di brandy , 200 gr di olive verdi
snocciolate , sale e pepe - <span style="color: red;">METHOD</span> > pulite l'anatra , tagliatela a
pezzi , lavatela e asciugatela , poi con la marinata sedano-carote e
cipolla e vino rosso con rosmarino e l'auro , sale e pepe , immergeteci
l'anatra a pezzi e lasciatela per una notte intera , incominciate la
cottura facendo sgocciolare l'anatra dalla marinata e fatela rosolare in
un tegame con olio e poco burro , poi bagnate con il brandy e
aggiungete poca farina , continuate la cottura per 10 minuti , poi
bagnatela con la sua marinata filtrata , continuate la cottura per 60-80
minuti e poco prima della cottura aggiungete le olive , servite
l'anatra con il suo sugo di cottura _</span><br />
<br />
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*******<br />
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<br />
<br />
<span style="background-color: yellow;"><span style="color: blue;">Arroz a la banda - ingredienti e dosi _</span><b><span style="color: blue;"> </span></b></span>600 gr de arroz - 1 kilo y 1/2 de pescados para el caldo (cintas, cangrejos, cabeza de rape, etc.) - 1 cebolla -1 diente de ajo -1 hoja de laurel -2 cucharadas de puré de tomate -1 cucharadita de pimentón dulce -3 cucharadas de aceite de oliva -Azafrán o condimento amarillo -Sal -<span style="color: red;">FATE COSI .</span>Poner en una olla el pescado, la cebolla cortada en gajos, el
laurel y un poco de sal, añadir 1 litro y 1/2 de agua y poner al
fuego. Dejar hervir durante unos 20 minutos. Transcurrido este tiempo
escurrir, desechar el pescado y reservar el caldo que se debe
mantener bien caliente. En un mortero echar la sal y los ajos pelados, añadir el azafrán y
majarlo todo muy bien. Cuando esté majada, agregar un poco del
caldo del pescado y disolverlo todo bien mezclando con una
cucharilla. Poner una paella al fuego con el aceite y cuando esté caliente
añadir la picada, el puré de tomate y el pimentón, rehogarlo todo
bien durante 2 a 3 minutos y añadir el arroz. Removerlo todo bien,
para que el arroz se mezcle con el sofrito. Añadir el caldo de
pescado, bien caliente, mantener a fuego vivo durante 5 minutos,
transcurridos los cuales se baja el fuego y se deja cocer a fuego
lento durante otros 15 minutos. Apartar y dejar reposar durante 5
minutos.<br />
<br />
<br />
<br />
*******<br />
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<br />
<span style="background-color: yellow;"><b><span style="color: blue;">Chicken Mechoui _ ingredienti e dosi per 4 persone :</span></b></span> <br />
2 x 1kg chickens, whole, split or quartered (backbone and wings removed)<br />
3 spring onions, white part only, chopped<br />
1 garlic clove, peeled (optional)<br />
2 tablespoons roughly chopped coriander leaves<br />
2 tablespoons roughly chopped flat-leaf parsley leaves<br />
1 teaspoon salt<br />
1½ teaspoons sweet paprika<br />
Pinch of cayenne pepper<br />
1½ teaspoons ground cumin, preferably Moroccan<br />
60gr unsalted butter, softened<br />
<span style="font-size: 1em;"><span style="color: red;">fate cosi :</span></span>Rinse the chicken and pat dry; trim away excess fat. Slide your fingers under the skin to loosen it from the flesh. Pound the spring onions with the garlic,
coriander, parsley, salt and spices in a mortar. Blend in the butter to
make a paste. Rub the paste under and over the chicken skin (and into
the cavities if left whole). Arrange in a roasting tin and set aside to
marinate for at least 1 hour. > Prepare a charcoal fire in a barbecue or preheat the grill to high.Arrange the pieces of chicken skin side
up over the coals or skin side down in the grill pan under the grill.
After 5 minutes, turn and baste with any extra paste or the juices in
the grill pan. Continue turning and basting every 5 minutes until the
chickens are cooked (timing on the barbecue will depend on the heat of
the coals).<br />
<br />
<br />
<br />
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********<br />
<br />
<br />
<b><span style="color: red;">Mondeghili (
specialita milanese ) ingredienti e dosi per 4 persone : 400 gr di carne
trita di manzo , 1/2 panini raffermo , 50/60 gr di mortadella di fegato
già cotta , 100 gr di salsiccia , 2 uova sode , poco burro per friggere
, poco parmigiano grattuggiato , 1 bustina di zafferano , prezzemolo ,
aglio , 50 gr di pane grattuggiato , spezie a piacere , poco latte ,
sale e pepe _<span style="color: #274e13;">METHOD></span><i><span style="color: blue;"> mettete 1 o 2 panini nel latte ad ammollarsi , </span></i><span style="color: blue;"> </span></span></b><span style="color: blue;">poi aggiungete la carne trita , aggiungeteci la salsiccia , la mortadella di fegato , le due uova sode </span>, <span style="color: blue;">prezzemolo
, lo zafferano , 1 spicchio di aglio tritato fine e i 2 panini
strizzati dal latte , formaggio grattugiato , le spezie , sale e pepe ,
lavorate questo impasto con una spatola di legno , ricavate da questo
impasto tante polpettine , poi schiacciatele leggermente e passatele nel
pangrattato , friggerle nel burro e servirle calde , vanno bene anche
fredde _</span><br />
<span style="color: blue;"><i><span style="color: #38761d;">**********conseil
du chef adrianomennillo :la mortadella di fegato è un insaccato molto
in uso nel milanese , viene venduta sia cotta che cruda , i Mondeghiglie
( nome antico ) non vanno confusi con le polpette _</span></i> <br />
</span><br />
<br />
*****<br />
<br />
<br />
<br />
<span style="color: purple;">S.Pietro
alla Parmantier : ingredienti e dosi per 3/4 persone _ 1 pesce S.Pietro
da 1 kilo già pulito , 500 gr di patate pulite e tagliate fine a
rondelle . 2 limoni , 100 gr di burro , 1 bicchiere di spumante francese
, sale , pepe e prezzemolo trito _<i><span style="color: black;"> METHOD_
in una teglia grande come il pesce , adagiatevi 300 gr di patate a
rondelle con una spruzzata di poco olio d'oliva e sale , poi sopra a
questo adagiate il pesce già pulito e sopra aggiungete le altre patate a
rondelle con poco olio , sale e pepe e spruzzate il tutto con lo
spumante , mettete il tutto in forno già caldo per 30/35 minuti , a
cottura ultimata aggiungere il prezzemolo .</span></i></span><br />
<span style="color: purple;"><i><span style="color: black;"><span style="color: red;">*New recipe by adrianomennillo_</span></span></i></span><br />
<span style="color: purple;"><i><span style="color: black;"><span style="color: red;">@conseil
du chef adrianomennillo :state attento quando comprate questo squisito
pesce , perchè dev'essere lungo al massimo 50/ 55 cm , questo pesce di
divide facilmente in quattro filetti privi di spine _ </span> </span></i></span><br />
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<span itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span><b><span style="color: blue;">St. Cecilia's punch _ ingredienti e dosi : </span></b>1/2</span> medium <span>pineapple</span>, peeled and cored<span> - 4</span> medium <span>lemons</span>, thinly sliced and seeded -<span>2 cups</span> <span>brandy -2 cups</span> <span>granulated sugar -2 cups</span> <span>water - 1/4 cup</span> <span>green tea leaves</span> (from about 10 tea bags)<span> - 3 (750-milliliter) bottles</span> brut sparkling wine or <span>champagne</span>, chilled -<span>1 (1-liter) bottle</span> <span>club soda</span>, chilled<span> -2 1/2 cups</span> <span>dark rum</span>, chilled</span> - 1 <a href="http://www.chow.com/videos/show/chow-tips/54440/how-to-make-ice-for-punch" target="_blank"><span style="color: black;">ice block .</span></a> <span style="color: red;">Prèparation_</span>Thinly slice the pineapple into rounds, then cut
the rounds into quarters. Place them in a large nonreactive bowl. Add
the lemons and brandy and stir to combine. Let sit at room temperature
while you make the tea mixture.Combine the sugar
and water in a small saucepan and bring to a boil over medium-high heat,
stirring to dissolve the sugar. Remove from the heat, add the tea
leaves, and stir to combine. Set aside to cool to room temperature,
about 1 hour.Hold a fine-mesh strainer over the
bowl with the pineapple-lemon mixture and strain the tea mixture into
the bowl (if there are large flecks of tea leaves, line the strainer
with a coffee filter before straining). Cover the bowl and refrigerate
until chilled, about 3 hours.When ready to serve,
transfer the fruit-brandy mixture to a 7-quart punch or serving bowl.
Gently stir in the sparkling wine, club soda, and rum (do not overmix or
your punch will be flat). Float the ice block in the punch and serve
immediately. </div>
<div class="proxima" id="ingredients">
<span style="color: red;">******Conseil du chef adrianomennillo _ </span><span></span>French and West
Indian flavors combine in this fizzy South Carolina Low Country punch
named after the St. Cecilia Musical Society in Charleston where it was
first served. Dark rum, champagne, and club soda are stirred together
with brandy-marinated lemon and pineapple slices and a green-tea-infused
simple syrup. The herbal, warm flavors of this punch make it perfect
for gracing the holiday table or serving at any social gathering.<br />
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<span>
<b><span style="color: blue;">IMPORTANTE > </span></b> You can make the brandy-infused fruit and
tea-infused simple syrup the day before. Cover and refrigerate, then
transfer to a punch bowl and add the remaining ingredients when you’re
ready to serve.</span></div>
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<div class="proxima" id="instructions">
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<span style="color: red;">Crimean mussel pilaf _ ingredienti e dosi : </span><br />
2 qrts mussels<br />
1 cup white wine<br />
1 clove garlic, crushed<br />
1 oz butter<br />
onion, thinly sliced<br />
10 oz rice<br />
salt and pepper<br />
2 tbsp chopped parsley<br />
<span style="color: red;">fate cosi _ </span>It is necessary to wash mussels carefully to rid them of sand and mud.
Left for an hour in 1 or 2 gallons of cold water with a handful of salt,
they disgorge and release some of the sand. Clean the mussels by
rubbing them against each other in the water. Change the water two or
three times. A mussel may be full of mud and so vacuum-tight that even
washing won't open it. To check for mud, push with your fingers in
opposite directions to make both shells slide open. If the mussel is
full of mud, discard it.
Put the mussels in a large pan, add the white wine and garlic; cover and
cook over high heat, stirring once, for 5-7 minutes or until opened.
Remove from their shells, discard the beards and reserve the mussels.
Strain the cooking liquid through muslin and add enough water to make it
up to 700ml.
Set the oven at moderate, 180°C (35O°F). Melt the butter in a
heavy-based pan and cook the onion slowly until soft but not brown. Add
the rice and cook, stirring, until the grains are transparent and the
butter is absorbed. Add the mussel liquid with pepper. Cover the pan,
bring to the boil and cook in the oven for 15 minutes.
Stir in the mussels, cover and continue cooking for a further 5 minutes.
Allow the rice to stand for 5-10 minutes.<br />
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<span style="color: blue;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Anguilla alla Fiorentina >ingredienti per 6 persone:</span></span></span> un'anguilla: kg. 1 piselli freschi (peso lordo): kg. 1 , pomodori maturi: gr. 400 , olio d'oliva: gr. 100 , farina bianca , 1/2 aglio , sale e pepe_<span style="color: blue;">fate cosi _></span>
Spellare l'anguilla poi tagliarla a rocchi, calcolandone tre a testa.
Versare l'olio in un recipiente di coccio, porlo sul fuoco e unire due,
spicchi d'aglio; quando l'olio sarà ben caldo infarinare i pezzi di
anguilla, e poi farli rosolare. Salare e pepare.Quando l'anguilla
avrà formato una leggera crosticina, aggiungere i pomodori lavati,
pelati e tagliati a pezzi. Incoperchiare e cuocere ancora al lungo
finché l'intingolo asciughi bene. Levare poi i pezzi di anguilla e al
loro posto mettere i piselli sgranati; lasciarli cuocere (se occorre,
diluire il sugo con un po' d'acqua) e poi rimettere nel recipiente
l'anguilla, scaldarla bene e servire _<br />
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<i><span style="color: blue;">Pavlova > ingredienti e dosi ;</span></i>
3 albumi di uova grandi , 150 gr. di zucchero semolato , 1 cucchiaio
di maizena , 1 cucchiaino di aceto di vino bianco , fragole fresche
(o melograno o frutti di bosco) ,panna fresca , zucchero a piacere <b><span style="color: red;">_METHOD > </span></b>
Montare gli albumi a neve con un pizzico di sale. Appena montati
aggiungere a poco a poco lo zucchero, poi la maizena, e infine l'aceto.
Foderare quindi una teglia (meglio la placca del forno) con carta forno e
formare, con gli albumi montati a neve ben ferma, un cerchio lasciando i
bordi più alti rispetto al centro. Mettere in forno ventilato a 120°
per circa 2 ore , quando è pronta, farla freddare e montare la panna
(io ho usato quella di soia!) con la quantità di zucchero che più vi
aggrada e stendere sulla meringa., decorare con la frutta!<br />
<span style="color: red;">***** conseil du chef adrianomennillo ; potete cucinare la meringa anche 1/2
giorni prima e decolarla solo all'ultimo minuto ; per la cottura
possono bastare anche 70 minuti , dipende come volete la meringa _</span><br />
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PHILTRE D'AMOUR <span style="font-family: "comic sans ms" , cursive;"><span style="font-size: 14px;"><b><span style="text-decoration: underline;"> Ingrédienti e dosi :</span></b></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">500 ml (2 tasses) de lait<br />1 cuillère à soupe de cacao<br />60 ml (1/4 tasse) d'eau chaude<br />1 cuillère à soupe de miel<br />1 cuillère à soupe de cassonade<br />1/2 cuillère à café d'essence vanille<br />1/4 cuillère à café de rhum ou de Tequila<br />1/4 cuillère à café de sauce Tabasco<br />1 pincée de sel<br />1 pincée de gingembre</span><br />
fate cosi _ <span style="font-family: "courier new" , "courier" , monospace;">Faites
chauffer le lait sans le faire bouillir. Délayez le cacao dans l'eau
chaude, puis versez le lait chaud dans cette préparation en remuant
bien. Ajoutez ensuite le miel et la cassonade.Incorporez ensuite
l'essence de vanille, le rhum ou la tequila, la sauce Tabasco, le sel et
le gingembre.</span><br />
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<span style="font-size: 12px;"><span style="color: red;"><span style="font-size: 14px;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: 16px;"><span style="color: purple;">Fettuccine alla ciociara > ingredienti e dosi ( ROMA ]_</span> </span></span></span></span></span><span style="color: #000066; font-family: "times new roman"; font-size: medium;">fettuccine
gr. 400<span style="font-size: medium;"> , </span>sugo di carne in umido<span style="font-size: medium;"> ., </span>prosciutto crudo gr. 100<span style="font-size: medium;"> , </span>funghi gr. 70<span style="font-size: medium;"> , </span>piselli 1 scatola<span style="font-size: medium;"> ,</span>olio, aglio, sale, pepe<span style="font-size: medium;"> , </span>parmigiano grattugiato .<span style="font-size: medium;"> , </span>prezzemolo fresco -<b><span style="color: red;"><span style="font-size: medium;">method></span></span> </b></span><span style="font-family: "abadi mt condensed light"; font-size: medium;">Tagliare
a striscioline il prosciutto crudo. In un pentolino mettere l'olio e il
prosciutto a far rosolare, aggiungere i piselli e far cuocere per
15/20 minuti.In un altro tegame far rosolare 1 spicchio d'aglio con un po'
d'olio aggiungere i funghi e far cuocere per 15/20 minuti.Salare a piacere e grattugiare il parmigiano.</span><span style="font-family: "abadi mt condensed light"; font-size: medium;"><span style="color: #000066;"><span style="font-size: medium;"><b> </b></span></span>Portare
ad ebollizione la pentola per la cottura della pasta. Una volta cotti
aggiungere i funghi ai piselli e del sugo in umido preparato
precedentemente. Scolare la pasta e aggiungerla al condimento e mantecare
il tutto. Aggiungere il parmigiano grattugiato e una spruzzata di
prezzemolo fresco.</span><span style="color: #000066; font-family: "times new roman"; font-size: medium;"><b>N.B. </b></span>Lo
spicchio d'aglio <span style="color: #000066;"><b><span style="font-size: medium;">in<span style="color: red;"><span style="font-size: medium;"><span style="font-family: "times new roman";">t</span></span></span>ero </span></b></span>va tolto prima della fine della cottura _</div>
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<span style="font-size: 12px;"><span style="color: red;"><span style="font-size: 14px;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: 16px;"> <i>OYSTERS SHOT ( COCKTAIL DI OSTRICHE ) aprite le ostriche 1 o 2, spezzettatene 1 e mettetela in un bibbhierino ; poi unite un pò di acqua ( delle ostriche ) e 2 parti di wodka fredda , condite con la salsa worcester , tabasco e poca salsa al cren ( a piacere ) , bevete in un sorso _</i> <span style="color: blue;">@ adrianomennillo > from my notes as a chef de rang _</span></span></span></span></span></span><br />
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<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: 16px;"><span style="color: #ff0044;"><span style="text-decoration: underline;"><b>Velouté de Langouste des Bermudes</b></span></span></span></span> <span style="color: maroon;">> ingredienti e dosi _</span><br />
<span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;"><span style="color: #0011ff;"><b> 1 Langouste - 1 Oignon - Quelques Oignons blancs - 4 gousses d'ail -<br /> 4 cuillers à café de Paprika - 6 cuillers à café de Mousse ou Crème de Langouste -<br /> 3 cuillers à café de Fumet de poisson en poudre - 70 gr de Concentré de Tomate - Crème liquide - 1/2 verre de Vin blanc - 1/4 verre de Sherry demi-sec -Persil -Sel -Tabasco -Huile d olive -Laurier</b></span></span></span> -<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: 14px;"><span style="color: magenta;"><b><span style="color: maroon;"> fate cosi > </span> Séparer la langouste de sa carapace et réserver - Couper la chair en portions et réserver . Éplucher et hacher les oignons et l'ail<br /> Dans une casserole faire chauffer l'huile d'olive et faire rissoler l'ail et les oignons<br /> Verser le vin blanc et faire réduire. Ajouter
par étape la mousse de langouste, le fumet, le tabasco, le paprika, le
laurier, le persil, et le sherry en remuant Ajouter ensuite le concentré
de tomate et + ou - 750ml d eau -Cuisson <span style="color: maroon;">>></span> Laisser mijoter pendant 10min ,<br /> Ajouter la carapace et laisser cuire à feu doux encore 10 à 15min</b></span></span></span> -<br />
<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: 14px;"><span style="color: magenta;"><b> Passer
la soupe au moulinet et la verser dans une autre casserole, y faire
cuire la chair de langouste 8 minutes avant de servir .Ajouter un peu de crème liquide et mélanger<br /> Servir des portions égales de chair dans chaque assiette</b></span></span></span><br />
<span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;"><span style="color: #ff5500;"><b>*************Le Conseil du Chef adrianomennillo [Milano ] Une pincée de persil et quelques pattes de langoustes serviront comme décoration her .</b></span></span></span><br />
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<span style="text-decoration: underline;"><span style="color: #ff5500;"><span style="font-size: 14px;">SELLA di CONIGLIO ai funghi > 4 lombate di coniglio dissossate e legate , 16 cappelle di champignon -cipolle , 100 gr di piselli e fave sgranati e lessati [ totale quindi sono 1oo gr x legume ] 80 gr di zucchero , aceto rosso , brodo vegetale , olio extravergine ,sale e pepe.<span style="color: blue;">METHOD</span>> salate ,pepate le lombate , rosolatele a fuoco vivo con un filo d0olio caldo per farle bene , poi indornatele a 180 grsdi per 30 minuti circa , con il fondo di cottura , poi riducete le cipolle a listarelle e cuocetele con poco brodo vegetale , 2 cucchiai di aceto , una punta di zucchero , poco olio ,sale ., finchè si saranno ridotte in polpiglia ( quasi una marmellata ) friggete velocemente con poco olio gli champignon a spicchi , salate e pepate , condite i legumi lessi con olio ,sale e pepe , servite le lombate accompagnate con i funghi , la marmellata di cipolle e i legumi ---</span></span></span><br />
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<b><span style="color: #ffbb00;"><span face="Arial, Helvetica, sans-serif"><span style="font-size: 12px;"><br /><span style="text-decoration: underline;"><span style="color: black;"><i>Langouste au curry au coco - ingredienti e dosi per 2 persone _</i></span></span>2 queues de langouste crues -<br /> 200 gr de riz basmati cuit 30 gr de beurre -2 cuillères à soupe de noix de coco râpée -2 cuillères de sauce curry -2 cuillères à soupe de raisins secs -1 cuillère à café de curry en poudre -2 gousses de cardamome <br /> FATE COSI >>> Préchauffer le four à 210°C (thermostat 7). Découper les queues de langouste en deux dans la longueur. Les déposer dans un plat allant au four, saupoudrer de curry et
répartir dessus 20 g de beurre. Enfourner pour 8 minutes. Dans un saladier mettre le riz, la noix de coco, les raisins et les graines<span style="text-decoration: underline;"> des gousses de cardamome. </span>Ajouter le reste de beurre et réchauffer 4 minutes au micro-ondes. Réchauffer la sauce curry en y ajoutant le jus des langoustes et en napper le plat avec le riz. <br /> Pour finir... Décongeler les queues de langouste au réfrigérateur au moins 6h avant de faire la recette. </span></span></span></b></div></div><br />
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<b><a class="link" href="http://recettes--de--cuisines.skyrock.com/2996049653-Parmentier-au-confit-de-canard.html" rel="nofollow"><span style="color: maroon;"><span style="background-color: #ffff99;"><span style="font-family: "comic sans ms" , cursive;">Parmentier au confit de canard > ingredienti per 6 persone:</span></span></span></a></b> <span style="color: black;"><span style="font-size: 14px;">4 grosses cuisses de canard confites</span></span> <span style="color: black;"><span style="font-size: 14px;">,1,7 kg de pommes de terre bintjes</span></span> <span style="color: black;"><span style="font-size: 14px;">,2 gros oignons</span></span> <span style="color: black;"><span style="font-size: 14px;">50 gr + 5 gr de beurre</span></span> <span style="color: black;"><span style="font-size: 14px;">, 2 cuil. à soupe de crème fraiche épaisse</span></span> <span style="color: black;"><span style="font-size: 14px;">,1/2 cuil. à café de muscade râpée</span></span> <span style="color: black;"><span style="font-size: 14px;">,3 cul; à soupe de persil haché</span></span><span style="color: maroon;">->fate cosi></span><br />
<span style="color: black;"><span style="font-size: 14px;">Hachez les oignons. Chauffez dans une poêle 2 cuil. à café de graisse de canard prise dans la boîte des cuisses, dorez les oignons 7-8 min à feu moyen-doux. Salez.</span><span style="font-size: 14px;">Pelez, coupez les bintjes en gros dés. Cuisez-les 15 min environ dans une grande casserole d'eau salée. Égouttez. Passez au moulin à légumes grille fine, au dessus de la casserole, sans rien ajouter. Réchauffez à feu doux avec la moitié des oignons, en fouettant énergiquement au fouet à main et en ajoutant peu à peu les 50g de beurre morcelé. Quand il est absorbé, goûtez l'assaisonnement, ajoutez la crème, la muscade et du sel si besoin, en fouettant toujours.</span><span style="font-size: 14px;">Préchauffez le four à 2OO°C (th. 6). Egouttez les cuisses de leur graisse, ôtez la peau et les os, mettez la chair dans une poêle sur feu moyen, le temps d'écraser la chair à la fourchette en la dorant légèrement, ajoutez le reste d'oignon.</span></span> <span style="color: black;"><span style="font-size: 14px;">Au fond d'un plat à four de 2,5 l. étalez une fine couche de confit, couvrez-là d'une fine couche de purée. Etalez le reste de confit, poivrez fort, semez le persil, couvrez de purée. Tracez des dessins. Répartissez 5 g de beurre en fins pétales. Enfournez 15 min.</span></span> <span style="color: black;"><span style="font-size: 14px;">Sortez du four dès que le plat chante et que le dessus et un peu doré, n'attendez pas que la purée perd sa délicieuse texture!</span></span><br />
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MAIALE alla STROGANOFF : ingredienti per 4 persone_ 750 gr lonza , a fettine , appiattite e tagliate a striscie larghe 2,5 cn , 125 gr bacon grasso tagliato a cubetti , 2-3 cipolle tritate , farina, 2 cetriolini tritati fini , brodo vegetale o acqua calda , 1 dl panna acida ,sale ,paprica. <span style="color: red;">METHOD </span>> friggete le striscie di carne con il bacon e la cipolla a fuoco moderato per 10 minuti , cospargete di farina e cuocete per altri 2-3 minuti , aggiungete i cetriolini , il brodo , la panna acida , il sale e la paprica , portate ad ebolizione , mescolando , e continuate la cottura finchè la salsa si addenserà leggermente , togliete dal fuoco e servite con lapate bollite____<br />
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CONIGLIO alla GORIZIANA > INGREDIENTI PER 4 PERSONE: 1 conoglio , foglie fresche di maggiorana o secche , 2 spicchi d'aglio , vino bianco secco , 100 gr di pancetta affumicata , burro , olio d'oliva , sale e pepe-<span style="color: red;">METHOD </span>: tagliate il coniglio a pezzi che laverete e asciugherete con cura , tritate fine l'aglio con la maggiorana e condite il trito con sale e pepe , passate ogni pezzo di coniglio in questo trito , poi mettete tutti i pezzi in una terrina e lasciateli riposare al fresco per 50 minuti [ macerare in quesu trito ) poi con il vino bianco , lavate questi pezzi e li disponete puliti in una teglia da forno unta di olio e foderata con fette sottili di pancetta affumicata , nella terrina vi rimarrà il vino aromatizzato , spargete sul coniglio del burro a pezzetti e mettete nel forno caldo a 200 gradi , passate il vino aromatico attraverso un colino e quando vedete che il coniglio prende colore , versatene qualche cucchiaiata nella teglia [ nò sulla carne ] voltate i pezzi di coniglio , poi aggiungete ancora del vino [ sempre inorno , nò sopra ] e portate a cottura , servite il coniglio con grauti cotti in padella , con olio e cipolle affettate , lauro e qualche bacca di ginepro ___<br />
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*************</div><div class="text-image-container"> <span style="font-size: 16px;"><span face="Arial Black, Gadget, sans-serif">Langouste au sabayon_ingredienti e dosi per 4 persone -<br /></span></span><span style="font-size: 14px;">4 queues de langouste surgelées</span><span style="font-size: 14px;"> - 1 bouquet de cerfeuil</span><span style="font-size: 14px;"> - 3 jaunes d'œufs</span><span style="font-size: 14px;"> - 30 gr de beurre - </span><span style="font-size: 14px;">1/2 citron bio</span><span style="font-size: 14px;">gros sel</span><span style="font-size: 14px;">fleur de sel et poivre blanc -FATE COSI -</span> <span style="font-size: 14px;">Rincez, séchez et ciselez le cerfeuil. Râpez le zeste du citron, pressez le fruit, réservez.</span><span style="font-size: 14px;"> Dans
un grand faitout, portez à ébullition une grande quantité d'eau salée
(avec une poignée de gros sel), puis plongez-y les queues de
langouste. Laissez cuire les langoustes 5 min puis laissez-les tiédir
dans leur bouillon de cuisson.</span><span style="font-size: 14px;">Préparez
un sabayon : Mettez les jaunes d'œufs et 2 cuillerées à soupe d'eau
dans une petite casserole sur un bain-marie frémissant. Fouettez les
jaunes sans arrêt jusqu'à une consistance de crème anglaise. Ajoutez
alors le jus et le zeste de citron, le beurre en parcelles et continuez à
fouetter 2 à 3 minutes .</span><br /> <span style="font-size: 14px;">Retirez
la casserole du bain-marie, ajoutez le cerfeuil, salez à la fleur de
sel et poivrez. Égouttez les langoustes, décortiquez- les encore tièdes,
nappez-les du sabayon. Servez aussitôt.</span><br /><span style="font-size: 14px;"><b>Conseils</b></span> >><span style="font-size: 14px;">Le
truc en plus : si vous servez cette recette en plat, accompagnez-la
d'une purée de céleri-rave blanchi, mixé et agrémenté de crème fraîche.</span></div><div class="text-image-container"><br />
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BAVARESE > my scuola cucina MILANO_<span style="font-size: 14px;"><span style="color: #ff0044;">FATE COSI > preparate una crema pasticcera composta da 20 rossi d'uovo , 1/2 kg di zucchero , 70 gr di farina setacciata , 1 litro di latte , quando la crema è pronta e calsa , aggiungete 25 gr di colla di pesce , mescolare bene e lasciar raffreddare , si divide la crema in 2 parti , metà si aggiunge nel cioccolata , oppure cacao , poi montare 2 litri di panna che servirà per decorare sopra le torte ( senza zucchero ) e la rimanente panna dividerla fra i 2 tipi di crema , mescolare bene , poi prendere degli stampi a piacere , sul fondo foderare con la carta oleata , fare la prima parte di cioccolata , il secondo strato con pan di spagna inzuppato di limone a piacere e terminare sopra con l'altra metà di crema , lasciar raffreddare e decorare a piacere con la panna e ciliegie ____</span></span></div>
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photo moi all'hotel Royal - Naples-Italy ( commis de rang ) <br />
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<span style="color: maroon;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">le curry de crevettes > ingredienti per 4/6 persone ></span></span></span> 180 gr de riz . 30 cl d'eau<br />
1 zeste d'orange , 6 belles crevettes cuites et décortiquées , 1 douzaine de deétoncles ,le jus d'un citron vert , 10gr de beurre , 4 pincée de curry doux , 3 ou 4 feuilles de coriandre ,sel et poivre >préparation:20 minutes > cuisson:15 minutes .<span style="color: maroon;"><span style="font-size: 14px;">FATE COSI - </span></span>Déposer les crevettes dans un bol e les couvrir de jus de citron vert. Faire chauffer l'eau dans une casserole. Dès que l'eau boue, il verse le curry en poudre, le riz, le zeste d'orange,le sel et le poivre. Puis il couvre la casserole et laisse cuire à feux doux environ 15 minutes. Faire fondre le beurre dans une poêle puis y dépose les pétoncles. Faire cuire 1 minute puis les retourner et laisser cuire encore 1 minute. Egoutter le riz dans une passoire et le déposer dans un saladier.Ajouter les pétoncles et les crevettes dans le saladier. Puis décorer avec les feuilles de coriandre.</div>
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adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com1Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-72993784279988101292022-02-13T11:09:00.029+01:002024-02-15T08:02:27.105+01:00# Pasta al forno # Sfogliatella napoletana Riccia e Frolla # Pizzi Leccesi # Cassoeùla Milanese style # Risotto al radicchio gorgonzola e noci # O' Ruot o' furn # Soup locro de pata # Pieuvre noyèe # Porc au caramel # Spaghetti all'Aragosta # Spaghetti alle vongole # Graffe con patate # Calamari alla Luciana # Migliaccio salato # Cannelloni di ricotta e spinaci # Tonno all'agrodolce # Spaghetti alla carbonara # Spaghetti alla matriciana # Donutes amèricain # Spaghetti al polipo siciliano # Soup di calamari e polpo # Croccante di mandorle # Minestra di fave e patate # Melanzane a funghetto # pasta e piselli # Pavlova #Torta alle fragole # Faraona alla Creta # Chicken Marsala # Torta brisolons # Baked Pashka # Allodole # Tokàny alla grundel # Agnello arrosto all'Indiana # Poulet chasseur # Poisson de sonora # Idli and sambhar # Caldèro oranais de mon père # Chaufa de mariscos # Picadillo # Sci # Gigot d'Agneau a la mutarde # Gnocchi alla bava # Chickenparmesan # Crèpes carbonara # Ndocca Ndocca # Alfajores # Spongata emiliana # Chaudrèe de palourdes # Stuffed calamari # Puchero # Mushrooms with cognac # Miss kay's honey pecan pie # Pasta with cauliflower # Soondubu Jiagae # Agnello al marsala e finocchio # Risotto aux artichauts # Gnocchi Mac'n cheese # Beef Tongue # Astice alla francese # Carciofi alla romana # Donuts # Struffoli r 3# Struffoli et oeufs , r 3# Pizzoccheri alla Valtellinese# Patè de Pàque et pàte de Pàque berrichon<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="node"><br /></div><div class="node"><div class="node">Pasta al forno # ingredienti e dosi per 4/5 persone -<span face="verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">400 gr di ziti - </span><span face="verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">gr 500 passata di pomodoro - </span><span face="verdana, sans-serif" style="background-color: #fdfaf0; font-size: large; text-align: justify;">1 tazza di besciamella (circa mezzo litro) -</span></div><div class="node"><div style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px; text-align: justify;"><span face="verdana, sans-serif" style="font-size: large;">1 lattina di piselli in scatola in mancanza, vanno anche bene 300 gr di pisellini freschi -</span><span face="verdana, sans-serif" style="font-size: large;">200 gr di formaggi morbidi a piacere tipo mozzarella, caciocavallo o provola non affumicata -1</span><span face="verdana, sans-serif" style="font-size: large;"> melanzana grossa ( a piacere )-</span><span face="verdana, sans-serif" style="font-size: large;">2/3 cucchiaiate di Parmigiano or pecorino -</span><span face="verdana, sans-serif" style="font-size: large;"> punta di un cucchiaino di zucchero -</span><span face="verdana, sans-serif" style="font-size: large;">2 uova sode -8/10</span><span face="verdana, sans-serif" style="font-size: large;"> di polpettone fritte in precedenza poco più grandi di una nocciola -</span><span face="verdana, sans-serif" style="font-size: large;">basilico, sale, pepe, olio d'oliva e </span><span face="verdana, sans-serif" style="font-size: large;">pan grattato -</span><span face="verdana, sans-serif" style="font-size: large;">olio extravergine di oliva -</span><span face="verdana, sans-serif" style="font-size: large;">burro .>></span><span face="verdana, sans-serif" style="font-size: large;">Per le polpettine:</span><span face="verdana, sans-serif" style="font-size: large;">mezzo chilo di cane macinata di vitello -</span><span face="verdana, sans-serif" style="font-size: large;">1 uovo -</span><span face="verdana, sans-serif" style="font-size: large;">mollica di un panino ammollato nel latte e strizzato -</span><span face="verdana, sans-serif" style="font-size: large;">1 spicchio di aglio-</span><span face="verdana, sans-serif" style="font-size: large;">prezzemolo tritato, origano, timo, maggiorana or altre erbette a piacere -</span><span face="verdana, sans-serif" style="font-size: large;">un cucchiaio di parmigiano (facoltativo) -</span><span face="verdana, sans-serif" style="font-size: large;">sale .METHOD-</span><span face="verdana, sans-serif" style="font-size: large;">Unire a 400 gr di carne tritata di vitello uno spicchio d'aglio schiacciato, un uovo, la mollica strizzata di un panino o di una fetta di pancarrè preventivamente ammollato nel latte, un cucchiaino di sale, un cucchiaio abbondante di parmigiano (facoltativo), un cucchiaio di prezzemolo tritato, qualche foglia di timo fresco o altre erbette quali maggiorana o origano. Mescolare il tutto, aggiustare di sale, fare delle polpettine grosse poco più di una nocciola e friggere in padella con olio, facendo attenzione di che sia cotto anche l'interno.</span></div><div style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px; text-align: justify;"><span face="verdana, sans-serif" style="font-size: large;">>>>Per la pasta :</span><span face="verdana, sans-serif" style="font-size: large;">Preparate la salsa.</span><span face="verdana, sans-serif" style="font-size: large;">Soffriggere la cipolla affettata finemente in olio extravergine di oliva, aggiungere i piselli, sale e dopo 5/10 minuti unire la passata, sale, pepe e una punta di un cucchiaino di zucchero per smorzare l'acidità del pomodoro. Cuocere per 15/20 minuti, e a fine cottura aggiungere qualche foglia di basilico. </span><span face="verdana, sans-serif" style="font-size: large;">Tagliare la melanzana a cubetti (se si tratta di melanzane tonde violette, non sarà necessario far fare l'acqua sotto sale per eliminare il gusto amaro), friggerli e mettere da parte.</span><span face="verdana, sans-serif" style="font-size: large;">Nel frattempo, spezzare con le mani gli ziti in due o tre pezzi e lessarli al dente in acqua bollente salata, compresi i pezzettini che si romperanno.</span></div><div style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px; text-align: justify;"><span face="verdana, sans-serif" style="font-size: large;">Condire gli ziti, appena scolati (per evitar che si attacchino tra di loro), con il sugo, i formaggi a cubetti, la besciamella, le melanzane fritte, le uova sode a pezzetti e le polpettine.</span></div><div style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px; text-align: justify;"><span face="verdana, sans-serif" style="font-size: large;">Imburrare una teglia, spolverizzarla di pangrattato e scrollare via l'eccedenza.</span><span face="verdana, sans-serif" style="font-size: large;">Rovesciarvi la pasta condita, livellandola con un cucchiaio, e spolverizzarla con il Parmigiano, o anche con il pecorino romano se lo usate, e un paio di cucchiaiate di pangrattato. </span><span style="font-size: x-large;">Unire sulla superficie qualche fiocchetto di burro.</span><span style="font-size: x-large;">Infornare nel forno già caldo a 190° C per 30 minuti circa</span></div><span face="verdana, sans-serif" style="background-color: #fdfaf0; font-size: large;">Sfornate, lasciate riposare cinque minuti e servite.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6bzsnjzlo1CLVygK8tE_c-s03qHQ9ytwv66V4JnA0x_enZqPHGpMn8x_b6W5Fw6WA0hoEpAl-MRdLNcMCu-pC7uvEux8KPuF4LO_uWI8-zmTvB_73Meb7GODnK25iYfZ8rhY216sR6NAh-g_49kcbTcDH9GYgzFBWpSRuIWFe8DrDh5nGgCmiHzxiaY_/s1083/LTBK9540%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1083" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6bzsnjzlo1CLVygK8tE_c-s03qHQ9ytwv66V4JnA0x_enZqPHGpMn8x_b6W5Fw6WA0hoEpAl-MRdLNcMCu-pC7uvEux8KPuF4LO_uWI8-zmTvB_73Meb7GODnK25iYfZ8rhY216sR6NAh-g_49kcbTcDH9GYgzFBWpSRuIWFe8DrDh5nGgCmiHzxiaY_/s320/LTBK9540%5B1%5D.JPG" width="320" /></a></div><br /></span><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" />***</div><div class="node">Sfogliata riccia napoletana # ingredienti per la sfoglia :</div><div class="node"><span style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; text-align: justify;">500 gr di farina manitoba</span></div><div class="node"><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">200 gr di acqua</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">12,5 gr di sale fino (10)</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">7,5 gr di miele (15)</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">100 gr di strutto (150)</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;"><b style="margin: 0px; padding: 0px;">> Ingredienti per il ripieno >> </b></div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">150 gr di semola rimacinata (semolino)</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">400 gr di latte</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">ricotta, pari peso della semola cotta</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">una noce di burro</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">250 gr di zucchero</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">buccia d’arancia grattugiata</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1/2 cucchiaino di cannella in polvere</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1 cucchiaino di estratto di vaniglia</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1 fiala di aroma millefiori</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1 uovo</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">brunoise di canditi (cedro e scorzette d’arancia) 100 g di arancia candita tagliata a cubetti</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">un cucchiaino di sale</div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">>>> Preparare la sfoglia la sera prima >FATE COSI >( METHOD-> Mettete nella ciotola la farina, l’acqua, il miele e il sale, mescolate, alla fine, si otterrà un composto non compatto e sbriciolato.Trasferitelo sul piano di lavoro e, con grande pazienza, incominciate a lavorarlo e a stenderlo ripetutamente con il mattarello.A questo punto, tiratelo più volte con il mattarello fino a quando risulterà ben elastico, liscio e vellutato. Bagnate la sfoglia con dello strutto e stendetela un’ultima volta (meglio se avete una macchina che tira la sfoglia) man mano che effettuate questa operazione avvolgete la sfoglia sul matterello.Create una base di appoggio per il matterello e realizzate <b style="margin: 0px; padding: 0px;">con pazienza</b> il rotolo di sfoglia.Ungete di strutto le mani e il piano di lavoro.Tirate un lembo di impasto, poggiatelo sul piano di lavoro e cospargetelo uniformemente con lo strutto, allargate ed arrotolate la sfoglia. Continuate in questo modo fino ad esaurimento dell’impasto., FARCITELE man mano con abbondante ripieno ; se mettete poco la riccia viene appiattita <b>.</b>Richiudete i lembi e poggiatele sulla teglia rivestita con carta forno.Infornate inizialmente a 220° per circa 10 minuti, proseguite la cottura per altri 15/20 minuti abbassando gradatamente la temperatura fino ad arrivare a 180°.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvoa6mTGDpQO7NZetf1ZEgBsxiJSBo7NgIhHclIUC9KfCkh7NqlmyKomK9ymy1YGRC65PSno2iP49Kr7eY2AjsiOdHQ9xK8LNMI4P1Tukgc8WbFEA2KfJQfJmPun0J8qyOfDHQNjHwYTklNveV37WC4Cvq0g-YGQ-smPCzIIK3Sy7FYhLWxQw_p7U4BkY/s1798/IMG_E6223%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1378" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvoa6mTGDpQO7NZetf1ZEgBsxiJSBo7NgIhHclIUC9KfCkh7NqlmyKomK9ymy1YGRC65PSno2iP49Kr7eY2AjsiOdHQ9xK8LNMI4P1Tukgc8WbFEA2KfJQfJmPun0J8qyOfDHQNjHwYTklNveV37WC4Cvq0g-YGQ-smPCzIIK3Sy7FYhLWxQw_p7U4BkY/s320/IMG_E6223%5B1%5D.JPG" width="245" /></a></div><br /><br /></div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">Sfogliata frolla napoletana # ingredienti e dosi : <span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">500 gr di farina 00 - </span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">200 gr di strutto -</span></div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;"><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">200 gr di zucchero - </span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">1/2 cucchiaino da caffè di ammoniaca -</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">30 gr di miele -</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">100 gr acqua -</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> pizzico di sale.,</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">impastate </span><span class="posthilit" style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">la</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> </span><span class="posthilit" style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">frolla</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> come sempre e mettete in frigo a riposare,va bene anche fatta il giorno prima.</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" />>>Ripieno >><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">150 gr di semola,</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">ricotta pari peso della semola cotta,</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">400 gr di latte,</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">1 noce di burro,</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">250 gr di zucchero,</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">1 buccia di arancia grattugiata,</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">1/2 cucchiaino di cannella,</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">1 cucchiaino di estratto di vaniglia,</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">1 fiala di aroma millefiori,</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">1 uovo.</span><br style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;" /><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">brunoise di canditi (cedro e scorzette d'arancio)> METHOD( FATE COSI ).</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Fate cuocere</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> </span><span class="posthilit" style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">la</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> </span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">semola con il latte, il sale ed il burro, fatela raffreddare, pesatela e unite pari peso di ricotta (sarà all'incirca 600 grammi) unite il resto degli ingredienti e mischiate bene.</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Riportate </span><span class="posthilit" style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">la</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> </span><span class="posthilit" style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">frolla</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> </span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">a temperatura ambiente, fate dei rotolini e ricavate della palline di 60/70 gr l'una,date a ogni pallina una forma ovale, mettete al centro un cucchiaio di ripieno e chiudete,tagliate il bordo con un taglia-pasta, spennellate</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> </span><span class="posthilit" style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">la</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"> </span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">superficie con tuorlo sbattuto. In forno a 200° fino a doratura.</span><span style="color: black; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">Prima di servire spolverate con zucchero a velo.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXgF_IKGQCzm9Q9Cyf-q0QMMVwXyd3NYMPE-t2YgZZBiP9OcvwKEJDTXsNMElC2lyj9w4OGEOF-xpfPbqclYo8-LHeLRqOm1lCaI2QZczT2dE4RU0qO0khQIwgmEfdj6fIHR40vVqpPHM3uXPID032CqsYunVSAvLXWl_m3MIc-FxkpnTdQFvmNUNnH8Q/s1600/IMG_E6213%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="1600" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXgF_IKGQCzm9Q9Cyf-q0QMMVwXyd3NYMPE-t2YgZZBiP9OcvwKEJDTXsNMElC2lyj9w4OGEOF-xpfPbqclYo8-LHeLRqOm1lCaI2QZczT2dE4RU0qO0khQIwgmEfdj6fIHR40vVqpPHM3uXPID032CqsYunVSAvLXWl_m3MIc-FxkpnTdQFvmNUNnH8Q/s320/IMG_E6213%5B1%5D.JPG" width="320" /></a></div><br /><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;"><br /></div><div style="background-color: white; color: #777777; font-family: Lora; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;"><br /></div></div><div class="node">***<br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><div class="separator" style="background-color: #fdfaf0; clear: both; font-family: Lora, serif; font-size: 16px; text-align: center;"></div>Pizzi Leccesi (Puglia) # ingredienti e dosi <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">150 gr di farina 0 -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">150 gr di semola rimacinata -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">200 ml. circa di acqua -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">8 g. di lievito di birra -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 cucchiaino di zucchero o miele -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 cucchiaino di sale fino -</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Inoltre per il sughetto alla pizzaiola:</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">6/7 pomodorini ciliegini</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">2 cipolle medie bianche</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">olio evo q.b.</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 pizzico di sale</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">1 cucchiaio di capperi</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">olive nere (Celline o altra qualità))</span><br style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">peperoncino (a piacere).</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">METHOD-In una coppa miscelare la farina e la semola, fare la fontana, a parte sciogliere in poca acqua tiepida il lievito e aggiungerlo al centro della fontana con lo zucchero, ai bordi della farina aggiungere il cucchiaino di sale fino, cominciare ad impastare aggiungendo man mano l'acqua, trasferire sulla spianatoia e lavorare bene fino a rendere l'impasto liscio. </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Trasferire l'impasto in una coppa, coprire con pellicola e mettere a lievitare fino al raddoppio nel forno spento, ci vorranno circa 2 ore. </span></div><div class="node"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;"><br /></span></div><div class="node"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Nel frattempo preparare il sughetto: in una padella far dorare le cipolle affettate con olio evo, aggiungere i pomodorini ridotti a pezzettini, un pizzico di sale, i capperi e a piacere un po' di peperoncino, portare a cottura e spegnere il fuoco, alla fine aggiungere le olive snocciolate. Far raffreddare. </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #292929; font-size: 20px;">Prendere l'impasto lievitato, allargarlo sulla spianatoia e mettere al centro il sughetto con le cipolle, cominciare ad impastare fino ad amalgamare tuttp il sughetto, l'impasto risulterà olioso e scivoloso, è normale. Formare i panetti prendendo poco impasto alla volta, aiutarsi con le mani infarinate, non importa se hanno una forma irregolare, adagiarli sulla teglia ricoperta con carta forno infarinata e far riprendere la lievitazione per una ventina di minuti. Infornare a 200° per circa 40 minuti e fino a doratura.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Lv00F5ag1YU0094DmqAV1Rimc6Ke4Clq-3Bu6HNTgmaeVAW0Qb6NTQIY5ZEmuvvevDa770b5moTn3GDYbeev1g2yDhc_uHQQJivhUcHybziRHOjEB8ky5-pxE7RNsLAuTVSi8uCckWdET-Nn-OLWWgeY9wqg5DvuCZzaYzOICFHVHo3gsrqVuE8XTBka/s1192/YACO4414%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1192" data-original-width="1136" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Lv00F5ag1YU0094DmqAV1Rimc6Ke4Clq-3Bu6HNTgmaeVAW0Qb6NTQIY5ZEmuvvevDa770b5moTn3GDYbeev1g2yDhc_uHQQJivhUcHybziRHOjEB8ky5-pxE7RNsLAuTVSi8uCckWdET-Nn-OLWWgeY9wqg5DvuCZzaYzOICFHVHo3gsrqVuE8XTBka/s320/YACO4414%5B1%5D.JPG" width="305" /></a></div> </span><div class="separator" style="background-color: #fdfaf0; clear: both; font-family: Lora, serif; font-size: 16px; text-align: center;"></div><div class="separator" style="background-color: #fdfaf0; clear: both; font-family: Lora, serif; font-size: 16px; text-align: center;"></div><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><div class="separator" style="background-color: #fdfaf0; clear: both; font-family: Lora, serif; font-size: 16px; text-align: center;"></div><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><div class="separator" style="background-color: #fdfaf0; clear: both; font-family: Lora, serif; font-size: 16px; text-align: center;"></div><br style="background-color: #fdfaf0; font-family: Lora, serif; font-size: 16px;" /><div class="separator" style="background-color: #fdfaf0; clear: both; font-family: Lora, serif; font-size: 16px; text-align: center;"></div></div><div class="node"><br /></div><div class="node"> *******</div><div class="node"><br /></div><div class="node"><br /></div><div class="node">Cassoeùla Milanese style # ingredients and servings for 6/8 servings -2 cabbage -1 kg. pork rind - 1,5 kg. pork ribs (puntina) -1,5 kg cabbage sausage or pork sausage - 1,5 kg pork sausage</div><div class="node">if desired pig's feet, ears, snout (2/3 pig's feet) -½ tube of tomato paste or 300 g tomato puree -</div><div class="node">3 packets of saffron - vegetable broth (or 1 meat stock cube) - 1/2 onion -</div><div class="node">Evo oil - 2 glasses of red wine - salt and pepper -½ glass of brandy ( or grappa ) .DO THIS (Method) . Clean well (scrape with a knife) the pork rind and the pig's feet, and cut them into not too small pieces, then put them in a pot with water and let them boil for about ten minutes (to degrease them a bit) ... during the boiling, skim a few times..... and then drain. In a (very large) saucepan, fry the onion cut into pieces in the olive oil (initially butter or butter+oil was used... but to stay a little lighter.... ), put in the pork ribs and brown them a little, add the pork rinds and feet; add 2 glasses of red wine and fade, then put in the tomato paste, diluted in two cups of hot water, the meat stock cube, salt and pepper, add the saffron to the mixture (if you wish you can dilute it in a little water). At this point..... some recipes call for the addition of some chopped carrots and celery..... but I don't do that......While the meat is cooking, cover and leave to simmer for about 45 minutes... While the meat is cooking, clean the Savoy cabbage (the outer ones... tougher.... cook for 2/3 minutes in boiling water. After the meat has cooked.... add the Savoy cabbage. First the raw ones.... and then the blanched ones (don't be alarmed if at first it looks like the cabbage won't fit in the pan... after a few minutes, the cabbage leaves will soften and the problem will be solved; close the pan with a lid and leave to cook on a low heat for another 45 minutes or so (until the rinds are cooked)... About 10 minutes before the end of cooking time add the brandy and finish cooking.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlaOxVweUGiihzXsx1df5-zN99225atoScGnOghDTIgEI9firLdRRP-phRbjV_G6Yme1-PBZqJ7bmZvEvqzdsfMQAQ_h9H6w0ru0BhmmiXpcNVeLeTxXPCJyEMe0ur2VmECP3m19DeOPjh7jq3xUso_6wgXm8AuoMEF_ayzFsmW_Akoi6dB9Jgwte6bkJ/s1415/ETTP7301%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1415" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlaOxVweUGiihzXsx1df5-zN99225atoScGnOghDTIgEI9firLdRRP-phRbjV_G6Yme1-PBZqJ7bmZvEvqzdsfMQAQ_h9H6w0ru0BhmmiXpcNVeLeTxXPCJyEMe0ur2VmECP3m19DeOPjh7jq3xUso_6wgXm8AuoMEF_ayzFsmW_Akoi6dB9Jgwte6bkJ/s320/ETTP7301%5B1%5D.JPG" width="244" /></a></div><br /><br /></div></div><div class="node"><br /></div><div class="node"><br /></div><div class="node"><br /></div><div class="node"> *******</div><div class="node"><br /></div><div class="node">
Risotto con radicchio , gorgonzola e noci ( speck a piacere ).ingredienti e dosi per 4 persone _<span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">300 gr di riso Carnaroli</span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -1 radicchio tondo non troppo grande</span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-100 gr di gorgonzola al cucchiaio-</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">100 gr di speck</span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-12 gherigli di noci</span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-1 lt di brodo vegetale -</span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">50 gr di burro</span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-olio</span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-cipolla</span><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-sale-</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">vino bianco.METHOD-</span>Eliminare le foglie esterne del radicchio ed il torsolo. Sfogliarlo, lavare bene le foglie e tagliarle a striscioline. Mettere 1/2 cipolla tritata in una pentola con un filo d'olio e farla appassire.Aggiungere il radicchio, coprire e lasciare cuocere per 5 minuti. Salare e mettere da parte.<div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In un altro tegame far imbiondire la cipolla tritata con il burro ed un filo d'olio.Aggiungere il riso e farlo tostare bene a fuoco medio, dovrà diventare trasparente.</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Fare tostare leggermente le noci in forno o in una padella ed una volta raffreddate, tritale.Preparare il brodo e tenerlo in caldo.Sfumare con un po' di vino bianco ed una volta che sarà completamente evaporato, continuare la cottura aggiungendo un mestolo di brodo alla volta ed aggiungere il successivo solo quando quello precedente sarà stato completamente assorbito.Quando il riso sarà quasi cotto, aggiungere il radicchio e la metà dello speck tagliato a listarelle.Quando il riso sarà cotto al dente, spegnere il fuoco, aggiungere il gorgonzola (e se vi piace un po' di parmigiano grattugiato), coprire e lasciare mantecare per 2/3 minuti.Mescolare ed impiattare, decorando ogni risotto con un po' di speck e cospargendolo con i gherigli di noce triatati.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZwEgFZ_AyRKKwgLKCIQyaVHOWtyqdBjyDzQFIxpfYGcLGzHUiHVr58KEZJBh7EsIQG43Ohz2E1AN8-CLpwyKXS8nyOYTstRY-ssJA5YltFG9YIcuGb-nll1tJRCVHFdBy6SX5W8DzkxNiePg3ZF6hBwCpdQwlvlVsXLDoGG_Edf-Hehva9_sOVhH4xQ=s1729" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1255" data-original-width="1729" height="232" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZwEgFZ_AyRKKwgLKCIQyaVHOWtyqdBjyDzQFIxpfYGcLGzHUiHVr58KEZJBh7EsIQG43Ohz2E1AN8-CLpwyKXS8nyOYTstRY-ssJA5YltFG9YIcuGb-nll1tJRCVHFdBy6SX5W8DzkxNiePg3ZF6hBwCpdQwlvlVsXLDoGG_Edf-Hehva9_sOVhH4xQ=s320" width="320" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;">
</div> *****</div><div class="node"><br /></div><div class="node">Graffe con patate ( Napoli )Ingredienti e dosi per 15/18 pezzi -<span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">1 kg di farina 00 -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">500 gr di patate -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">5 uova -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">100 gr di burro -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">150 gr di zucchero -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">50 gr di criscito(pasta acida) -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">3 gr di vaniglia -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">20 gr di sale -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">1 bicchierino di liquore Strega -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">la buccia di un limone -</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">la buccia di un’arancia.METHOD-</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px; letter-spacing: -0.9px;">Versare su di una spianatoia la farina a fontana e distribuire le patate lesse e schiacciate, aggiungere le uova, il burro sciolto, zucchero, sale, vaniglia, criscito e liquore.</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">Dopo aver impastato il tutto, lasciare riposare per un’ora, quindi formare delle ciambelle e successivamente far riposare per un’altra ora.</span><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;">Quando saranno raddoppiate di volume, friggerle in abbondante olio e sugna in rapporto di 1/2 e ½.Attenzione alla cottura e quindi cospargerle generosamente di zucchero<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpetWcfPuFnp4ysEX9vd0C1AYq4J8oPplcq0vEeI_nSvRS8HXoXBL33GxlbstnpFMCzeEUJQeoKc6K18IFWooW1d4Pnik8vBTWKr-mXjSdw063va2KeKjumpt6ohpRdOBu3jOpnxFJQs0XH_FeNOiLaInQ4q9Kf0LQ1VVVMvLndKThAQUO77WDZry5xQ/s1513/IMG_E7659%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1513" data-original-width="1506" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpetWcfPuFnp4ysEX9vd0C1AYq4J8oPplcq0vEeI_nSvRS8HXoXBL33GxlbstnpFMCzeEUJQeoKc6K18IFWooW1d4Pnik8vBTWKr-mXjSdw063va2KeKjumpt6ohpRdOBu3jOpnxFJQs0XH_FeNOiLaInQ4q9Kf0LQ1VVVMvLndKThAQUO77WDZry5xQ/s320/IMG_E7659%5B1%5D.JPG" width="319" /></a></div><br />.</span></div><div class="node"><span face=""Open Sans", Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 17px;"><br /></span></div><div class="node">****<br /></div><div class="node"> </div><div class="node">O' Ruot O' furn ( Tegame al forno , classica ricetta della mia Napoli ) -ingredienti e dosi .1 kg carne di agnello o di manzo o vitella o maiale o salsicce -olio extra vergine d’oliva -250 gr di piselli ( a piacere )-700 gr di patate-1/2 cipolla grande -Acqua o brodo-10 pomodorini del piennolo o pachino-1 bicchiere di vino bianco secco-strutto-Sale-pepe-basilico-rosmarino.METHOD-<i style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #222222; font-family: Arial, Tahoma, Verdana, sans-serif; font-size: 16px; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: top; white-space: normal; widows: 2; word-spacing: 0px;">Lavare accuratamente i pezzi di capretto e nel caso si tratti di spezzatino, suddividerlo in pezzi leggermente più piccoli.</i><br /><i style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #222222; font-family: Arial, Tahoma, Verdana, sans-serif; font-size: 16px; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: top; white-space: normal; widows: 2; word-spacing: 0px;"></i><div class="node"><i style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #222222; font-family: Arial, Tahoma, Verdana, sans-serif; font-size: 16px; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: top; white-space: normal; widows: 2; word-spacing: 0px;">In una teglia versare un filo d’olio e adagiare la carne. Lavare e sbucciare le patate e tagliarle a dadini (non troppo piccoli), successivamente lavarle ulteriormente e adagiarle nella teglia insieme alla carne.Sbucciare e lavare la cipolla, tagliarla finemente cospargendo così la carne e le patate (nel caso si decidesse di utilizzare i pomodorini, lavarli e tagliarli a spicchi aggiungendoli alla carne e alle patate), aggiungere ancora un filo d’olio, aggiustare con sale e pepe e in ultimo aggiungere un paio di bicchieri d’acqua.Lasciar cuocere in forno a 180 gradi per circa un’ora (il tempo è indicativo, ma la cottura dipende dalla grandezza dei pezzi di carne), controllando la cottura di tanto in tanto.A cottura ultimata, circolerà in casa un meraviglioso profumo, e con il sugo ottenuto dalla cottura del capretto con le patate, sarà possibile condire la pasta a cui potrete aggiungere una manciata di formaggio grattugiato, portando così in tavola un pranzo completo .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNid8O9GM9OOu7mbDtWuZ6XgJS_SRwMsVqonPE2z6T-5hbnxnNMl_rEWrUiatVRGXyCW2t1y_HN44LBpfM-uhAX0oG1sKpTJRzrpvBXOuYGySvVLPWmaJTKJHsD91Dm1REwKrdY8yqAQrm-EhGq2D3olZvr77-697Gg8Eh0G3lnPMf2jwZCOudNzIRaQ/s1655/QXPE8362%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1655" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNid8O9GM9OOu7mbDtWuZ6XgJS_SRwMsVqonPE2z6T-5hbnxnNMl_rEWrUiatVRGXyCW2t1y_HN44LBpfM-uhAX0oG1sKpTJRzrpvBXOuYGySvVLPWmaJTKJHsD91Dm1REwKrdY8yqAQrm-EhGq2D3olZvr77-697Gg8Eh0G3lnPMf2jwZCOudNzIRaQ/s320/QXPE8362%5B1%5D.JPG" width="320" /></a></div><br /></i> </div><div class="node"> </div><div class="node"> *******</div><div class="node"><br /></div><div class="node"><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline;"><span style="color: blue;"><i><span style="color: black;">Locro de pata _Ingredienti e dosi per 4/6 persone :2,500 kg di patate gialle -10 gr di cumino 2/4 gr di achiote in polvere ( io uso rucola e rosmarino tritato finemente fino a renderlo in polpiglia ) - 1 1/2 di brodo vegetale non salato or acqua calda - 2 spicchi d'aglio , 2 cipolle bianche -olio oliva - 200 gr di latte - poco latte intero -200 gr di formaggio ( primo sale or quartirolo ) 1 avocado , sbucciato , snocciolato e affettato ( vedi my photo ) mais tostato e salato ser servire ( oppre piccoli pezzi di pane tostato ) prezzemolo -salsa Aji _METHOD -in un tegame dai bordi alti , a fuoco basso , fate soffriggere la cipolla e l'aglio tritate fine con olio extravergine , dopo 6/8 minuti , intanto avete pulite le patate taglatele a pezzi , aggiungetele al trito , rimestate per 2/3 minuti , aggiungete 1 lt di brodo caldo e salate , fate cuocere per 15/20 minuti .,una volta cotte le patate , togliere dalla pentola dal fuoco e 2/3 mestoli di patate cotte e tenere da parte , il restante passate il tutto or al passatutto or frullino in modo da far diventare una crema .Adesso rimettete la pentola sul fuoco a basso minimo e nella pentola aggiungete i 2/3 mestoli di patate a pezzetti , il latte intero ( a piacere ) e il formaggio quartirolo a pezzetti , alzate un pò la fiamma e rimestate per far sciogliere il formaggio e la salsa Aji ( a piacere ) ., servite con fettine di avocato > look my photo chefAdrianoMennillo# r 2021 #<br /></span></i></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #231804; font-family: roboto; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline;"><span style="color: blue;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uc3O0lgmNrScHibvn5L4aCLPd5dVqA0VEEpu1wruks4SzktaQQN9eKjCg9r81do4t50Xlr-fDmLLmTjEVXopy7NMx7dci1M0-0XQKtTRxblF7oU_sVOcRZ3N0or4dlnDtNav3xpKierz/s1201/GQWSE9004%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="1201" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uc3O0lgmNrScHibvn5L4aCLPd5dVqA0VEEpu1wruks4SzktaQQN9eKjCg9r81do4t50Xlr-fDmLLmTjEVXopy7NMx7dci1M0-0XQKtTRxblF7oU_sVOcRZ3N0or4dlnDtNav3xpKierz/w400-h356/GQWSE9004%255B1%255D.JPG" width="400" /></a></div></i></span><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px auto 30px;">2) Locro de pata_ingredienti e dosi - 2 libras de papa - 1/2 libra de queso -1 taza de leche -1/4 taza de aceite -1 cucharadita de achiote en pasta -3 ramas de cebolla blanca picada -2 dientes de ajo picado - sal y pimienta . FATE COSI >> <span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px;">Primero deberá elaborar un refrito en aceite, con la cebolla, ajo y achiote en pasta.</span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: black; font-family: Ubuntu, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; margin: 0px; padding: 0px;" /><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px;">Pelar las papas, cortarlas en cubos medianos y agregar a la preparación anterior.</span><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px;"> Agregar agua y dejar cocer hasta que las papas estén ligeramente desechas.</span><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px;">Al final sazonar con sal, pimienta, agregar queso picado y leche.</span><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px;">Se puede añadir al final más papas picadas en cubos, choclo desgranado, aguacate y cilantro picado.</span><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px;">*************** </span><span face="Ubuntu, Helvetica, Arial, Verdana, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f2f2f2; color: black; display: inline; float: none; font-size: 15px;"><span face=""Google Sans", arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f8f9fa; color: #202124; display: inline; float: none; font-size: 28px; white-space: pre-wrap;">consil du chefAdrianoMennillo ,_ en la cocina, el akiote se puede usar como especia, de hecho da sabor a muchos platillos mexicanos mientras que, en la cocina de Yucatán y Oaxaca, la pasta de achiote con un sabor ligeramente amargo, que recuerda a la tierra, obtenida de la mezcla de sus semillas rojas mezcladas con otras especias molidas para formar una pasta.</span></span></p></span><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px auto 30px;"> °°°°°°°°°°°°°°</p></span><span style="color: blue;"><i><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px auto 30px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3) Soup locro de pata _ingredienti e dosi per 6/8 persone _2</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cow's feet</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">, sliced</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -3</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">lb</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">beef tripe</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -9</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">water</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">head</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">, pressed</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">achiote</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1¼</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">beef broth</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -4</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chayotes</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">, cut into pieces</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">oregano</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -8</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">lb</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cassava</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">peeled and cut into pieces</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -2</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">tomatoes</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">, peeled, seeded and crushed</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">green hot pepper</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">, chopped</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -4</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ears</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">corn</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">, cut into large chunks</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">small</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cabbage</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">, cut into pieces</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -4</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">finely chopped Mexican cilantro</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -3</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">scallions</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> -Salt</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> -Pepper ->> Serve to lime freshly squeezed , dry chili powder , Mexican-Ecuador ( cilandro-achiote ) finely chopped </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">->> FATE COSI >></span> Wash the cow's feet and soak them for 20 minutes in a large volume of very cold salted and lemony or vinegar water.Then place them in a large pot of boiling water.Boil them over high heat for 5 minutes and drain them. Set aside.Wash the tripe thoroughly by rubbing vigorously under a running stream of cold water and soak for 20 minutes in a large volume of very cold salted and lemony or vinegar water.Then place in a large pot of boiling water.Boil over high heat for 5 minutes and drain.Then boil again 2 times for 5 minutes and drain. Set aside.In a large pressure cooker, place the cow's feet and garlic. Season with salt. Cover with water.Cover the pressure cooker, place it on medium-high heat, until the steam starts to come out, put the pressure regulator and when it starts to vibrate, lower the heat and cook for an hour on low to medium heat.Open the pressure cooker, add the tripe and cover everything with boiling water.Cover the pressure cooker, put it on a medium to high heat, until the steam starts to come out, put the pressure regulator and when it begins to vibrate, lower the heat and cook for an hour on low to medium heat.Open the pressure cooker.Add the achiote, oregano, cilantro and beef broth, stir and add the vegetables in this order:First the cassava and chayotes, pepper, cover and cook for 15 minutes.Then add the cabbage, hot pepper, tomatoes, corn pieces, and cook for 15 minutes, covered.Adjust seasoning.To conclude, add the scallions cut into julienne, including the green, to decorate.Serve the sopa de pata very hot, accompanied by lime juice, Mexican cilantro and chili powder, to taste.</p></span><span class="abc__textblock size--article" data-component="TextBlock" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px auto 30px;"> ****** Consil to chefAdrianoMennillo<span lang="en">_ in the kitchen, akiote can be used as a spice, it infuses many Mexican dishes while, in the cuisine of the Yucatan and Oaxaca, the achiote paste with a slightly bitter taste, which recalls the earth, obtained mixture of its red seeds mixed with other ground spices to form a paste.</span></p></span></i></span></div></div><div class="node"><br /></div><div class="node"><br /></div><div class="node"><br /></div><div class="node">******<br /></div><div class="node"> </div><div class="node"> </div><div class="node"> Polipetti affogati ( PIEUVRE Noyèe )_ingredienti e dosi per 4 persone :<span id="Ingredienti_dei_Polipetti_affogatiper_4_persone_1_kg_di_polipetti_500_g_di_pomodorini_io_ho_usato_quelli_del_piennolo_1_spicchio_di_aglio_peperoncino_fresco_sale_fino_prezzemolo_tritato_12_bichiere_di_vino_bianco_150_g_di_olive_nere_di_Gaeta_50_g_di_capperi" style="box-sizing: border-box;">1 kg di polipetti</span><span id="Ingredienti_dei_Polipetti_affogatiper_4_persone_1_kg_di_polipetti_500_g_di_pomodorini_io_ho_usato_quelli_del_piennolo_1_spicchio_di_aglio_peperoncino_fresco_sale_fino_prezzemolo_tritato_12_bichiere_di_vino_bianco_150_g_di_olive_nere_di_Gaeta_50_g_di_capperi" style="box-sizing: border-box;"> - 500 gr di pomodorini (io ho usato quelli del piennolo)</span><span id="Ingredienti_dei_Polipetti_affogatiper_4_persone_1_kg_di_polipetti_500_g_di_pomodorini_io_ho_usato_quelli_del_piennolo_1_spicchio_di_aglio_peperoncino_fresco_sale_fino_prezzemolo_tritato_12_bichiere_di_vino_bianco_150_g_di_olive_nere_di_Gaeta_50_g_di_capperi" style="box-sizing: border-box;"> -1 spicchio di aglio</span><span id="Ingredienti_dei_Polipetti_affogatiper_4_persone_1_kg_di_polipetti_500_g_di_pomodorini_io_ho_usato_quelli_del_piennolo_1_spicchio_di_aglio_peperoncino_fresco_sale_fino_prezzemolo_tritato_12_bichiere_di_vino_bianco_150_g_di_olive_nere_di_Gaeta_50_g_di_capperi" style="box-sizing: border-box;">-peperoncino fresco</span><span id="Ingredienti_dei_Polipetti_affogatiper_4_persone_1_kg_di_polipetti_500_g_di_pomodorini_io_ho_usato_quelli_del_piennolo_1_spicchio_di_aglio_peperoncino_fresco_sale_fino_prezzemolo_tritato_12_bichiere_di_vino_bianco_150_g_di_olive_nere_di_Gaeta_50_g_di_capperi" style="box-sizing: border-box;">-sale fino</span><span id="Ingredienti_dei_Polipetti_affogatiper_4_persone_1_kg_di_polipetti_500_g_di_pomodorini_io_ho_usato_quelli_del_piennolo_1_spicchio_di_aglio_peperoncino_fresco_sale_fino_prezzemolo_tritato_12_bichiere_di_vino_bianco_150_g_di_olive_nere_di_Gaeta_50_g_di_capperi" style="box-sizing: border-box;">-prezzemolo tritato</span><span id="Ingredienti_dei_Polipetti_affogatiper_4_persone_1_kg_di_polipetti_500_g_di_pomodorini_io_ho_usato_quelli_del_piennolo_1_spicchio_di_aglio_peperoncino_fresco_sale_fino_prezzemolo_tritato_12_bichiere_di_vino_bianco_150_g_di_olive_nere_di_Gaeta_50_g_di_capperi" style="box-sizing: border-box;">-1/2 bichiere di vino bianco</span><span id="Ingredienti_dei_Polipetti_affogatiper_4_persone_1_kg_di_polipetti_500_g_di_pomodorini_io_ho_usato_quelli_del_piennolo_1_spicchio_di_aglio_peperoncino_fresco_sale_fino_prezzemolo_tritato_12_bichiere_di_vino_bianco_150_g_di_olive_nere_di_Gaeta_50_g_di_capperi" style="box-sizing: border-box;">-150 gr di olive nere di Gaeta (snocciolate)</span><span id="Ingredienti_dei_Polipetti_affogatiper_4_persone_1_kg_di_polipetti_500_g_di_pomodorini_io_ho_usato_quelli_del_piennolo_1_spicchio_di_aglio_peperoncino_fresco_sale_fino_prezzemolo_tritato_12_bichiere_di_vino_bianco_150_g_di_olive_nere_di_Gaeta_50_g_di_capperi" style="box-sizing: border-box;">-50 gr di capperi .METHOD .</span><span id="Pulite_i_polipetti_In_una_casseruola_dal_bordo_alto_ideale_di_terracotta_soffriggete_lolio_extravergine_di_oliva_con_laglio_intero_e_il_peperoncino_fresco_Aggiungete_i_polipetti_e_fate_cuocere_a_fiamma_viva_per_cinque_minuti_Bagnate_i_polipetti_con_mezzo_bicchiere_di_vino_bianco_e_lasciate_cuocere_per_altri_cinque_minuti_sempre_tenendo_la_fiamma_alta" style="box-sizing: border-box;">Pulite i polipetti.</span><span id="Pulite_i_polipetti_In_una_casseruola_dal_bordo_alto_ideale_di_terracotta_soffriggete_lolio_extravergine_di_oliva_con_laglio_intero_e_il_peperoncino_fresco_Aggiungete_i_polipetti_e_fate_cuocere_a_fiamma_viva_per_cinque_minuti_Bagnate_i_polipetti_con_mezzo_bicchiere_di_vino_bianco_e_lasciate_cuocere_per_altri_cinque_minuti_sempre_tenendo_la_fiamma_alta" style="box-sizing: border-box;"> In una casseruola dal bordo alto (ideale di terracotta) soffriggete l’olio extravergine di oliva con l’aglio intero e il peperoncino fresco. Aggiungete i polipetti e fate cuocere a fiamma viva per cinque minuti. Bagnate i polipetti con mezzo bicchiere di vino bianco e lasciate cuocere per altri cinque minuti sempre tenendo la fiamma alta.</span><span id="A_questo_punto_aggiungete_i_pomodorini_e_fate_cuocere_per_circa_35_minuti_a_fiamma_bassa_coprendo_la_casseruola_con_un_coperchio" style="box-sizing: border-box;">A questo punto aggiungete i pomodorini e fate cuocere per circa 35 minuti a fiamma bassa coprendo la casseruola con un coperchio.</span><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;">Servite i Polipetti “affogati” con crostini di pane oppure cuocete al dente spaghetti o linguine che condirete con i polipetti affogati</span></div><div class="node"><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;"> </span></div><div class="node"><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;"> </span></div><div class="node"><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;"> </span></div><div class="node"><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;"> </span></div><div class="node"><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;"> </span></div><div class="node"><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;"> </span></div><div class="node"><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;"> </span></div><div class="node"><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;"> </span></div><div class="node"><span id="Servite_i_Polipetti_affogati_con_crostini_di_pane_oppure_cuocete_al_dente_spaghetti_o_linguine_che_condirete_con_i_polipetti_affogati" style="box-sizing: border-box;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiinKXaYRuAVghmyu2MNM-NmXYchTmLaof7QWlm7hJ9XxL6es0U5qT5jwyGPSiJf5JLXeiXVp2tgQ_3rZrFcQ_9t-JCS81o4qT4tcoxhAh846zllhSI3sm9skDYVR7rYHNZB7Tj_x7ufzU3QNWiW1cCMnP8StMXohga67ChlGT950ed6Cl5vsi_avyUYw=s1473" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1156" data-original-width="1473" height="251" src="https://blogger.googleusercontent.com/img/a/AVvXsEiinKXaYRuAVghmyu2MNM-NmXYchTmLaof7QWlm7hJ9XxL6es0U5qT5jwyGPSiJf5JLXeiXVp2tgQ_3rZrFcQ_9t-JCS81o4qT4tcoxhAh846zllhSI3sm9skDYVR7rYHNZB7Tj_x7ufzU3QNWiW1cCMnP8StMXohga67ChlGT950ed6Cl5vsi_avyUYw=s320" width="320" /></a></div><br /><br /></span></div></div><div class="node"> </div><div class="node"> ********</div><div class="node"><div><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 14px;"><div><br /></div><div><br /></div></span></div></div><div class="node"><br /></div><div class="node"><br /></div><div class="node"><br /></div><div class="node"> </div><div class="node"> </div><div class="node"><br /></div><div class="node"> Porc au caramel_ingredienti e dosi per 4 persone :<br /></div><div class="node">- 500 gr de filet mignon détaillé en cubes ou de sauté de porc ( maiale) - 1 gros oignon émincé -</div><div class="node"><div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody">- 30 gr de sucre en poudre - 2 CS de sauce soja - 2 CS d'huile - 1 CS de nuoc man -<br />- 1 cc de gingembre râpé ou 1/2 cc de gingembre moulu- +2 CS pour saupoudrer à la fin de la cuisson.<br /> <span style="text-decoration: underline;">>> Accompagnement</span> : Vermicelles de riz type fines tagliatelles ou riz basmati nature. FATE COSI ><br /> Faire précuire l'oignon au micro-ondes à couvert dans 2 CS d'eau pendant 5 minutes à pleine puissance.Préparer le caramel :Mélangez le sucre et l'eau et passez 3 mn au micro-ondes pleine puissance puis vérifiez et continuez 30 s de plus.<br />Quand le Caramel est fait (moi je préfère un joli caramel presque brun - pas carbonisé,
hein !), y versez doucement 2 cuillerées à soupe de sauce soja en
remuant, attention à ne pas se brûler. Réservez.<br /> Faire revenir les oignons dans une poêle ou mieux dans un un wok avec 2 CS d'huile, juste le temps qu'ils colorent un peu.Y rajouter les morceaux de porc et les saisir.<br /> Versez dans la poêle le caramel, 1 CS de nuoc man et 1 cc de gingembre râpé ou 1/2 cc de gingembre moulu.Mélangez le tout et rajoutez 2 CS de sucre en poudre.<br /> Cuire à couvert à feu doux pendant 15/20 mn en remuant de temps en temps.<br /> 10 mn avant la fin de la cuisson, faire bouillir 2 litres d'eau.Dans une casserole, mettre l'eau bouillante et faire cuire les vermicelles de riz pendant 5/6 mn environ.Arrêtez le feu et laissez reposer 2 ou 3 mn.</div></div> </div><div class="node"> </div><div class="node"> </div><div class="node"> </div><div class="node">*ANNO 2021 ><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiA6NdXaesA4zUgNuzA0sLoeSlbnikXn9ljRxKsexMg2oVCIktcgJOyBAUNRR54Jcbz38l29JC5QJ1PzOb0pAkYB6gXAtqth0YSF0jT56_N-cy_FTshK_vL_J1FVi_1aA6LUuVxB8yWfOxLns6Qd_ihXzIGxjMaUSuKXcOXr-cv9Jrh1CnxqQ8MnMOwgA=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiA6NdXaesA4zUgNuzA0sLoeSlbnikXn9ljRxKsexMg2oVCIktcgJOyBAUNRR54Jcbz38l29JC5QJ1PzOb0pAkYB6gXAtqth0YSF0jT56_N-cy_FTshK_vL_J1FVi_1aA6LUuVxB8yWfOxLns6Qd_ihXzIGxjMaUSuKXcOXr-cv9Jrh1CnxqQ8MnMOwgA=s320" width="320" /></a></div><br /><div class="node"> Spaghetti all'Aragosta _ingredienti e dosi - <span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">400 gr di linguine</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ( vedi my photo ) - 2 aragoste di 500 gr ciascuna</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - vino bianco secco -</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 cucchiai di passata di pomodoro</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -5 or 7 pomodori</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -olio extravergine d' oliva</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -1 cipolla</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -sedano</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -1 carota</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -1 spicchio di aglio -</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> prezzemolo tritato</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -sale</span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #3f3f3f; display: inline; float: none; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -pepe nero .<span style="color: black;">METHOD-</span></span>Fate
bollire abbondante acqua leggermente salata. Lavate le aragoste vive
poi immergetele nell’acqua bollente e fate cuocere per 20 min circa a
fuoco lento. Fate intiepidire le aragoste nell’acqua e poi
sgocciolatele. Mettetele poi sul tagliere e trinciatele fino alla
coda.Sbollentate i pomodori, pelateli e tritate la polpa.Tritate la
cipolla, il sedano, la carota e l’aglio. Fate soffriggere il trito e
dopo aggiungete la polpa di pomodoro e le aragoste.Fate
sfumare con il vino, unite la passata di pomodoro, un pizzico di sale
fino e di pepe nero. Lasciate far cuocere per 15 minuti. Intanto cuocete
la pasta e scolatela al dente. Mantecatela nella padella con il sugo.
Servite le vostre linguine all’ aragosta .</div><div class="node"> </div><div class="node"> </div><div class="node"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37cDDDfK39swYHcJIn1y1d5Xw4KU8CvXbYUOipk4KlEGu0XddOmCBgErIy6KvFZIytRQuDiD5x9wsP062Ll613gjIjtrVfDetveBbCw_-rx3Hn3tU6FeO-kfRzZKFrfunxwCleKt79hAT/s1642/PFIX8367%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1642" data-original-width="1521" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37cDDDfK39swYHcJIn1y1d5Xw4KU8CvXbYUOipk4KlEGu0XddOmCBgErIy6KvFZIytRQuDiD5x9wsP062Ll613gjIjtrVfDetveBbCw_-rx3Hn3tU6FeO-kfRzZKFrfunxwCleKt79hAT/s320/PFIX8367%255B1%255D.JPG" width="296" /></a></div><br />2) spaghetti all'Aragosta _ingredienti e dosi <span face=""Roboto Condensed", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">per 6 persone: </span><span face=""Roboto Condensed", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2/3 aragoste</span><span face=""Roboto Condensed", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - 800/900 gr di pelati -</span><span face=""Roboto Condensed", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> 1 spicchio d'aglio</span><span face=""Roboto Condensed", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -olio evo</span><span face=""Roboto Condensed", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - peperoncino</span><span face=""Roboto Condensed", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> 280/300 gr di spaghetti</span><span face=""Roboto Condensed", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -prezzemolo.Method-</span><span face=""Roboto Condensed", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Soffriggete
lo spicchio d'aglio in un po' di olio,aggiungete le 2 lattine di
pelati, un pizzico di sale e una punta di peperoncino. Far cuocere per 5
minuti. Prendete le 2 aragoste ancora vive, metterle nel sugo e
continuate la cottura in modo che rilasciano il loro sapore. Nel
frattempo fate bollire l'acqua dove cuoceranno gli spaghetti. Spegnete
il sugo,fattelo un po' raffreddare, togliete dalla padella le 2
aragoste, incidete le e prelevate la loro polpa,che rimetterete nel
sughetto. Buttate nell'acqua già' salata gli spaghetti. Una volta cotti
scolarli e versarla direttamente nel sugo, farli insaporire e a piacere
mettete del prezzemolo tritato e servite.</span></div><div class="node"><p></p></div><div class="node"> </div><div class="node"> </div><div class="node">*****> mio nipote Matteo / 2021 <br /><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=AD6v5dyrx505sV03VnuFtpHIeOknnGOffFZZxwPE2yiw7fRt4F7lMUM1nUk-d7mjZ4OXr7ybSnyC-8Kqdj6GkLJ_sQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />**</div><div class="node">Totani alla Luciana ( Napoli)ingredienti e dosi _ <b style="color: #212127; font-weight: bold;">1 kg di Totani</b><b style="color: #212127; font-weight: bold;"> - 450/500 gr pomodorini freschi -</b><b style="color: #212127; font-weight: bold;"></b><b style="color: #212127; font-weight: bold;">poco sale</b><b style="color: #212127; font-weight: bold;"> - 40 gr di olio extravergine di oliva minuta</b><b style="color: #212127; font-weight: bold;"></b><b style="color: #212127; font-weight: bold;"> -1 cucchiaio di prezzemolo tritato</b><b style="color: #212127; font-weight: bold;"> -3 spicchi d'aglio</b><b style="color: #212127; font-weight: bold;"></b><b style="color: #212127; font-weight: bold;">-pepe</b><b style="color: #212127; font-weight: bold;"> -peperoncino .METHOD-</b><b style="color: #212127; font-weight: bold;"></b><b style="color: #212127; font-weight: bold;"></b>In un tegame soffriggere l'aglio schiacciato e spellato e aggiungere, dopo averli ben puliti e lavati, i totani insieme ai pomodorini tagliati a cubetti, il sale, il pepe, il peperoncino e la metà del prezzemolo tritato.Chiudere il tegame e far cuocere tutto a fiamma lenta per circa un'ora e mezza, a cottura ultimata aggiungere il resto del prezzemolo.Lasciate riposare almeno 15 minuti prima di servire.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1stWpdT6NKFcu1ZDMZ8u4bBuOWW7HanqbkFfaz20R0JgKOVzEvx6vn-r_FcIYj0RTwG50U6mv5eKX_GuK8tCQrgcgw6DeRvKn3reGUd8KUk2wUy9-UlpXZ3PiNWTcxea499LqGGmCH1XN/s1330/PVCO1514%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1281" data-original-width="1330" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1stWpdT6NKFcu1ZDMZ8u4bBuOWW7HanqbkFfaz20R0JgKOVzEvx6vn-r_FcIYj0RTwG50U6mv5eKX_GuK8tCQrgcgw6DeRvKn3reGUd8KUk2wUy9-UlpXZ3PiNWTcxea499LqGGmCH1XN/s320/PVCO1514%255B1%255D.JPG" width="320" /></a></div><br /> <br /> </div><div class="node"> ******</div><div class="node"> </div><div class="node"> Migliaccio salato ( napoletano ) ingredienti e dosi per 6 persone -<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 180</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">farina di mais</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">precotta (io ho usato la polenta valsugana)</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -750</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">acqua</span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiaio di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olio</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">oppure 20 gr di strutto o burro</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiai di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">parmigiano</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">grattugiato</span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiai di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">pecorino</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-120</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">salame</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">di tipo Napoli a cubetti o salumi misti</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-120</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">scamorza</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">e provolone Auricchio semi piccante</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-sale</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">q.b.</span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-pepe</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">q.b.</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-pangrattato</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">(opzionale).METHOD-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Fate bollire</span><b style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: bold; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span> </span></b><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">l'acqua, aggiungete un po' di sale e versate la farina per polenta a pioggia mescolando bene con un cucchiaio di legno o frusta a mano per evitare che si formino grumi. Fate cuocere a fuoco lento, mescolando di tanto in tanto, per circa 8 minuti.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Togliamo dal fuoco ed aggiungiamo il parmigiano ed il pecorino grattugiati (tenetene un po' da parte), il<span> </span></span><b><i>pepe</i></b><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> il formaggio ed il salame tagliati a cubetti e mescoliamo bene. Imburriamo una teglia da 22 o 24 cm, spolverate con un po' di pangrattato e stendete bene la polenta nella teglia, la pizza di farinella deve venire bassa come una pizza, massimo 3 cm di altezza. In superficie aggiungete un po' di pecorino. Infornate in forno statico a 180° per circa 40 minuti fino a quando la superficie non è bella dorata. Servitela calda con friarielli o cicolaria saltata in padella.</span>E' ottima servita calda. se avanza potete riscaldarla in forno caldo oppure in padella.,potete sostituire la polenta precotta con la farina di mais per<span> </span><span data-reactid=".e.$mid=11423216204626=2e50e3201aab0b19b87.2:0.0.0.0.0.0.$end:0:$74:0" style="box-sizing: border-box;">polenta classica, in quel caso adattate i tempi cottura secondo le indicazioni riportate sulla confezione, circa 30 minuti.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi79tQucNPxl_sW79dnsCsj0emhPzSD15YtjYbXAc93IJjuRG6ekWErnXwIr5LGaOEBrV8-0EWEfeH7HpoyU3-THRk5w9w5ms4b3nq7IbFkXq0L3Re9SQgu6g7ju2a6P8tAw7s-A44SIyntQisw0T9CPDnsTyDVqjSyetujejCv5ExaOK6Eps2zMycUVw=s1498" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1376" data-original-width="1498" height="368" src="https://blogger.googleusercontent.com/img/a/AVvXsEi79tQucNPxl_sW79dnsCsj0emhPzSD15YtjYbXAc93IJjuRG6ekWErnXwIr5LGaOEBrV8-0EWEfeH7HpoyU3-THRk5w9w5ms4b3nq7IbFkXq0L3Re9SQgu6g7ju2a6P8tAw7s-A44SIyntQisw0T9CPDnsTyDVqjSyetujejCv5ExaOK6Eps2zMycUVw=w400-h368" width="400" /></a></div><br /><br /></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;"></span></div><div class="node"> </div><div class="node"> </div><div class="node"> </div><div class="node"> </div><div class="node"> </div><div class="node">*****<br /></div><div class="node"> Granchio al tamarindo ( Cua rang vot sot me -VIETNAM )_Ingredienti e dosi ;<div name="div[0]"><span _mstdst="0_12:12" _mstsrc="0_12:12" id="Dst[0][12:12:12:12]">2</span> <span> </span><span _mstdst="0_27:33" _mstsrc="0_24:28" id="Dst[0][24:28:27:33]">granchi</span><span> </span>del fango freschi</div><div name="div[1]"><span _mstdst="1_0:2" _mstsrc="1_0:2" id="Dst[1][0:2:0:2]">2/3</span><span> </span><span _mstdst="1_18:24" _mstsrc="1_17:21" id="Dst[1][17:21:18:24]">granchi</span><span> </span><span _mstdst="1_26:30" _mstsrc="1_23:26" id="Dst[1][23:26:26:30]">blu<span> </span></span><span _mstdst="1_39:43" _mstsrc="1_35:40" id="Dst[1][35:40:39:43]">cotti</span></div><span _mstdst="2_0:3" _mstsrc="2_21:23">80 ml olio</span><span> </span><span _mstdst="2_5:11" _mstsrc="2_15:19" id="Dst[2][15:19:5:11]">d'oliva</span><br /><span _mstdst="3_0:0" _mstsrc="3_0:0" id="Dst[3][0:0:0:0]">4</span><span> </span>spicchi<span> </span><span _mstdst="3_10:16" _mstsrc="3_2:7" id="Dst[3][2:7:10:16]">d'aglio</span>,<span> </span><span _mstdst="3_19:27" _mstsrc="3_24:29" id="Dst[3][24:29:19:27]">affettati</span><span> </span><span _mstdst="3_29:37" _mstsrc="3_17:22" id="Dst[3][17:22:29:37]">finemente</span><br /><span _mstdst="4_0:2" _mstsrc="4_0:2" id="Dst[4][0:2:0:2]">1/2</span><span> </span><span _mstdst="4_4:14" _mstsrc="4_13:20" id="Dst[4][13:20:4:14]">peperoncini</span><span> </span><span _mstdst="4_16:21" _mstsrc="4_4:7" id="Dst[4][4:7:16:21]">lunghi</span><span> </span><span _mstdst="4_23:27" _mstsrc="4_9:11" id="Dst[4][9:11:23:27]">rossi</span>,<span> </span><span _mstdst="4_30:38" _mstsrc="4_30:35" id="Dst[4][30:35:30:38]">affettati</span><span> </span><span _mstdst="4_40:48" _mstsrc="4_23:28" id="Dst[4][23:28:40:48]">finemente</span><br /><span _mstdst="5_0:0" _mstsrc="5_0:0" id="Dst[5][0:0:0:0]">2</span><span> </span><span _mstdst="5_2:11" _mstsrc="5_2:14" id="Dst[5][2:14:2:11]">cipollotti</span><span> </span><span _mstdst="5_13:21" _mstsrc="5_24:29" id="Dst[5][24:29:13:21]">affettati</span><span> </span><span _mstdst="5_23:31" _mstsrc="5_17:22" id="Dst[5][17:22:23:31]">finemente</span><br /><span _mstdst="6_0:0" _mstsrc="6_0:0" id="Dst[6][0:0:0:0]">2</span><span> </span><span _mstdst="6_2:9" _mstsrc="6_2:4" id="Dst[6][2:4:2:9]">cucchiai</span><span> </span><span _mstdst="6_11:15" _mstsrc="6_16:22" id="Dst[6][16:22:11:15]">aceto</span><span> </span>di<span> </span><span _mstdst="6_20:23" _mstsrc="6_11:14" id="Dst[6][11:14:20:23]">vino</span><span> </span>di<span> </span><span _mstdst="6_28:31" _mstsrc="6_6:9" id="Dst[6][6:9:28:31]">riso</span><br /><span _mstdst="7_0:0" _mstsrc="7_0:0" id="Dst[7][0:0:0:0]">2</span> <span _mstdst="7_2:4" _mstsrc="7_2:4" id="Dst[7][2:4:2:4]">cucchiai di pasta di</span> t<span _mstdst="7_6:14" _mstsrc="7_6:13" id="Dst[7][6:13:6:14]">amarindo</span><br /><div name="div[8]"><span _mstdst="8_0:4" _mstsrc="8_16:20" id="Dst[8][16:20:0:4]">1 cucchiaio di salsa</span><span> </span>di<span> </span><span _mstdst="8_9:13" _mstsrc="8_11:14" id="Dst[8][11:14:9:13]">pesce</span><span> </span><span _mstdst="8_21:24" _mstsrc="8_6:9" id="Dst[8][6:9:21:24]">Thai</span></div><span _mstdst="9_0:0" _mstsrc="9_0:0" id="Dst[9][0:0:0:0]">1</span><span> </span><span _mstdst="9_2:10" _mstsrc="9_2:4" id="Dst[9][2:4:2:10]">cucchiaio</span><span> </span>di<span> </span><span _mstdst="9_15:19" _mstsrc="9_16:20" id="Dst[9][16:20:15:19]">salsa</span><span> </span>di<span> </span><span _mstdst="9_24:27" _mstsrc="9_12:14" id="Dst[9][12:14:24:27]">soia</span><span> </span><span _mstdst="9_29:35" _mstsrc="9_6:10" id="Dst[9][6:10:29:35]">leggera</span><br /><div name="div[10]"><span _mstdst="10_0:4" _mstsrc="10_20:24" id="Dst[10][20:24:0:4]">1 cucchiaio di salsa</span><span> </span>di<span> </span><span _mstdst="10_9:13" _mstsrc="10_13:18" id="Dst[10][13:18:9:13]">aglio</span><br /><span _mstdst="10_15:15" _mstsrc="10_0:0" id="Dst[10][0:0:15:15]">1</span><span> </span>cucchiaio di peperoncino essiccato</div><div name="div[11]"><span _mstdst="11_15:19" _mstsrc="11_0:4" id="Dst[11][0:4:15:19]">2/3cm</span><span> </span>di galangal <span> </span><span _mstdst="11_36:41" _mstsrc="11_33:38" id="Dst[11][33:38:36:41]">pelato</span>,<span> </span><span _mstdst="11_44:54" _mstsrc="11_41:46" id="Dst[11][41:46:44:54]">grattugiato</span></div><div name="div[12]"><span _mstdst="12_0:10" _mstsrc="12_22:29" id="Dst[12][22:29:0:10]">1 manciata di peperoncini</span><span> </span><span _mstdst="12_12:16" _mstsrc="12_16:20" id="Dst[12][16:20:12:16]">verdi</span><span> </span>in<span> </span><span _mstdst="12_21:28" _mstsrc="12_8:14" id="Dst[12][8:14:21:28]">salamoia</span></div><div name="div[13]"><span _mstdst="13_0:5" _mstsrc="13_24:29" id="Dst[13][24:29:0:5]">1 manciata di foglie</span><span> </span>di<span> </span><span _mstdst="13_10:19" _mstsrc="13_14:22" id="Dst[13][14:22:10:19]">coriandolo</span><span> ( or prezzemolo ) </span><span _mstdst="13_21:26" _mstsrc="13_8:12" id="Dst[13][8:12:21:26]">fresco</span><span> </span><span _mstdst="13_28:35" _mstsrc="13_0:6" id="Dst[13][0:6:28:35]">grossolanamente<span> </span></span><span _mstdst="13_58:64" _mstsrc="13_40:46" id="Dst[13][40:46:58:64]">tritati .>>METHOD-<br /></span></div><div name="div[13]"><span _mstdst="13_58:64" _mstsrc="13_40:46"><div align="justify" name="div[1]" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span _mstdst="1_0:10" _mstsrc="1_0:4" id="Dst[1][0:4:0:10]">Posizionare</span><span> </span><span _mstdst="1_12:13" _mstsrc="1_6:8" id="Dst[1][6:8:12:13]">il</span><span> </span><span _mstdst="1_15:22" _mstsrc="1_14:17" id="Dst[1][14:17:15:22]">granchio</span><span> </span>del<span> </span><span _mstdst="1_28:32" _mstsrc="1_10:12" id="Dst[1][10:12:28:32]">fango</span><span> </span><span _mstdst="1_34:36" _mstsrc="1_19:20" id="Dst[1][19:20:34:36]">nel</span><span> </span><span _mstdst="1_38:44" _mstsrc="1_26:32" id="Dst[1][26:32:38:44]">freezer</span><span> </span><span _mstdst="1_46:48" _mstsrc="1_34:36" id="Dst[1][34:36:46:48]">per</span><span> </span><span _mstdst="1_50:54" _mstsrc="1_38:42" id="Dst[1][38:42:50:54]">30-40</span><span> </span><span _mstdst="1_56:61" _mstsrc="1_44:50" id="Dst[1][44:50:56:61]">minuti</span> <span> </span><span _mstdst="1_93:95" _mstsrc="1_66:69" id="Dst[1][66:69:93:95]">poi</span><span> </span><span _mstdst="1_97:105" _mstsrc="1_71:76" id="Dst[1][71:76:97:105]">tuffatelo</span><span> </span><span _mstdst="1_107:117" _mstsrc="1_78:84" id="Dst[1][78:84:107:117]">velocemente</span><span> </span><span _mstdst="1_119:120" _mstsrc="1_86:89" id="Dst[1][86:89:119:120]">in</span><span> </span><span _mstdst="1_122:124" _mstsrc="1_91:91" id="Dst[1][91:91:122:124]">una</span><span> </span></div><div align="justify" name="div[1]" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span> </span><span _mstdst="1_126:131" _mstsrc="1_93:97" id="Dst[1][93:97:126:131]">grande</span><span> </span><span _mstdst="1_133:139" _mstsrc="1_99:101" id="Dst[1][99:101:133:139]">pentola</span><span> </span><span _mstdst="1_141:142" _mstsrc="1_103:104" id="Dst[1][103:104:141:142]">di</span><span> </span><span _mstdst="1_144:148" _mstsrc="1_129:133" id="Dst[1][129:133:144:148]">acqua</span><span> </span><span _mstdst="1_150:157" _mstsrc="1_121:127" id="Dst[1][121:127:150:157]">bollente</span><span> </span><span _mstdst="1_159:164" _mstsrc="1_114:119" id="Dst[1][114:119:159:164]">salata</span><span> </span><span _mstdst="1_166:177" _mstsrc="1_106:112" id="Dst[1][106:112:166:177]">.</span></div><div align="justify" name="div[7]" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span _mstdst="3_14:20" _mstsrc="3_0:3" id="Dst[3][0:3:14:20]">Cuocere</span><span> </span><span _mstdst="3_22:24" _mstsrc="3_15:17" id="Dst[3][15:17:22:24]">per</span><span> </span><span _mstdst="3_26:30" _mstsrc="3_19:23" id="Dst[3][19:23:26:30]">20/25</span><span> </span><span _mstdst="3_32:37" _mstsrc="3_25:31" id="Dst[3][25:31:32:37]">minuti</span>,<span> </span><span _mstdst="3_40:42" _mstsrc="3_34:37" id="Dst[3][34:37:40:42]">poi</span><span> </span>raffreddarli in<span> </span><span _mstdst="3_78:82" _mstsrc="3_77:81" id="Dst[3][77:81:78:82]">acqua</span><span> </span><span _mstdst="3_84:93" _mstsrc="3_72:75" id="Dst[3][72:75:84:93]">ghiacciata</span>.<span> </span><span _mstdst="3_96:104" _mstsrc="3_84:89" id="Dst[3][84:89:96:104]">Rimuovere</span><span> </span><span _mstdst="3_106:108" _mstsrc="3_91:93" id="Dst[3][91:93:106:108]">gli</span><span> </span><span _mstdst="3_110:116" _mstsrc="3_95:99" id="Dst[3][95:99:110:116]">artigli</span><span> </span></div><div align="justify" name="div[7]" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span> </span><span _mstdst="3_118:118" _mstsrc="3_101:103" id="Dst[3][101:103:118:118]">e</span><span> </span><span _mstdst="3_120:127" _mstsrc="3_105:108" id="Dst[3][105:108:120:127]">le gambe</span><span> </span><span _mstdst="3_129:129" _mstsrc="3_111:113" id="Dst[3][111:113:129:129]">e</span><span> </span><span _mstdst="3_131:132" _mstsrc="3_121:124" id="Dst[3][121:124:131:132]">conservare</span>.<span> </span><span _mstdst="3_173:181" _mstsrc="3_145:150" id="Dst[3][145:150:173:181]">Rimuovere</span><span> </span>il<span> </span><span _mstdst="3_186:191" _mstsrc="3_152:156" id="Dst[3][152:156:186:191]">guscio</span><span> </span><span _mstdst="3_193:195" _mstsrc="3_158:161" id="Dst[3][158:161:193:195]">dal</span><span> </span><span _mstdst="3_197:201" _mstsrc="3_167:170" id="Dst[3][167:170:197:201]">corpo</span><span> </span><span _mstdst="3_203:205" _mstsrc="3_172:173" id="Dst[3][172:173:203:205]">del</span><span> </span><span _mstdst="3_207:214" _mstsrc="3_179:182" id="Dst[3][179:182:207:214]">granchio</span>,<span> </span><span _mstdst="3_217:222" _mstsrc="3_185:188" id="Dst[3][185:188:217:222]">quindi</span><span> </span><span _mstdst="3_224:231" _mstsrc="3_190:196" id="Dst[3][190:196:224:231]">estrarre</span><span> </span><span _mstdst="3_233:234" _mstsrc="3_198:200" id="Dst[3][198:200:233:234]">la</span><span> </span><span _mstdst="3_236:240" _mstsrc="3_207:210" id="Dst[3][207:210:236:240]">polpa</span><span> </span>,<span> </span></div><div align="justify" name="div[7]" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span> </span><span _mstdst="3_255:264" _mstsrc="3_213:222" id="Dst[3][213:222:255:264]">mettendola</span><span> </span><span _mstdst="3_266:267" _mstsrc="3_224:225" id="Dst[3][224:225:266:267]">in</span><span> </span><span _mstdst="3_269:271" _mstsrc="3_227:227" id="Dst[3][227:227:269:271]">una</span><span> </span><span _mstdst="3_273:279" _mstsrc="3_229:232" id="Dst[3][229:232:273:279]">ciotola</span>.<span> </span><span _mstdst="3_282:289" _mstsrc="3_235:241" id="Dst[3][235:241:282:289]">Estrarre</span><span> </span><span _mstdst="3_291:292" _mstsrc="3_243:245" id="Dst[3][243:245:291:292]">la</span><span> </span><span _mstdst="3_294:298" _mstsrc="3_252:255" id="Dst[3][252:255:294:298]">polpa</span><span> </span>dei granchi<span> </span><span _mstdst="3_339:341" _mstsrc="3_273:276" id="Dst[3][273:276:339:341]">blu</span><span> </span><span _mstdst="3_343:347" _mstsrc="3_292:293" id="Dst[3][292:293:343:347]">nello</span><span> </span><span _mstdst="3_349:354" _mstsrc="3_299:302" id="Dst[3][299:302:349:354]">stesso</span><span> </span><span _mstdst="3_356:359" _mstsrc="3_304:306" id="Dst[3][304:306:356:359]">modo</span>.<span _mstdst="5_0:7" _mstsrc="5_0:3" id="Dst[5][0:3:0:7]">Scaldare</span><span> </span><span _mstdst="5_9:14" _mstsrc="5_9:17" id="Dst[5][9:17:9:14]">l'olio</span><span> </span><span _mstdst="5_16:17" _mstsrc="5_19:20" id="Dst[5][19:20:16:17]">in</span><span> </span><span _mstdst="5_19:20" _mstsrc="5_22:22" id="Dst[5][22:22:19:20]">un</span><span> </span><span _mstdst="5_22:24" _mstsrc="5_24:26" id="Dst[5][24:26:22:24]">wok</span><span> </span>a<span> </span><span _mstdst="5_28:32" _mstsrc="5_28:31" id="Dst[5][28:31:28:32]">fuoco</span><span> </span><span _mstdst="5_34:38" _mstsrc="5_33:38" id="Dst[5][33:38:34:38]">medio</span>.<span> </span><span _mstdst="5_41:46" _mstsrc="5_46:49" id="Dst[5][46:49:41:46]">Quando</span><span> </span><span _mstdst="5_48:53" _mstsrc="5_51:53" id="Dst[5][51:53:48:53]">l'olio</span><span> </span><span _mstdst="5_55:55" _mstsrc="5_55:56" id="Dst[5][55:56:55:55]">è</span><span> </span><span _mstdst="5_57:61" _mstsrc="5_58:60" id="Dst[5][58:60:57:61]">caldo</span>,<span> </span></div><div align="justify" name="div[7]" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span> </span><span _mstdst="5_64:73" _mstsrc="5_63:65" id="Dst[5][63:65:64:73]">aggiungere</span><span> </span><span _mstdst="5_75:81" _mstsrc="5_71:76" id="Dst[5][71:76:75:81]">l'aglio</span><span> </span><span _mstdst="5_83:83" _mstsrc="5_78:80" id="Dst[5][78:80:83:83]">e</span><span> </span><span _mstdst="5_85:96" _mstsrc="5_82:85" id="Dst[5][82:85:85:96]">fate cuocere</span><span> </span><span _mstdst="5_98:100" _mstsrc="5_87:89" id="Dst[5][87:89:98:100]">per</span><span> </span><span _mstdst="5_102:102" _mstsrc="5_91:91" id="Dst[5][91:91:102:102]">5</span><span> </span><span _mstdst="5_104:109" _mstsrc="5_93:99" id="Dst[5][93:99:104:109]">minuti</span><span> </span><span _mstdst="5_111:115" _mstsrc="5_101:106" id="Dst[5][101:106:111:115]">prima</span><span> </span>di<span> </span><span _mstdst="5_120:129" _mstsrc="5_108:113" id="Dst[5][108:113:120:129]">aggiungere</span><span> </span>la<span> </span><span _mstdst="5_134:137" _mstsrc="5_115:118" id="Dst[5][115:118:134:137]">metà</span><span> </span><span _mstdst="5_139:139" _mstsrc="5_120:122" id="Dst[5][120:122:139:139]">i</span><span> </span><span _mstdst="5_141:151" _mstsrc="5_131:138" id="Dst[5][131:138:141:151]">peperoncini</span><span> </span><span _mstdst="5_153:160" _mstsrc="5_124:129" id="Dst[5][124:129:153:160]">tagliati</span><span> </span><span _mstdst="5_162:162" _mstsrc="5_140:142" id="Dst[5][140:142:162:162]">e</span><span> </span><span _mstdst="5_164:167" _mstsrc="5_144:147" id="Dst[5][144:147:164:167]">metà</span><span> </span><span _mstdst="5_169:169" _mstsrc="5_149:151" id="Dst[5][149:151:169:169]">i</span><span> </span><span _mstdst="5_171:180" _mstsrc="5_160:172" id="Dst[5][160:172:171:180]">cipollotti</span><span> </span><span _mstdst="5_182:188" _mstsrc="5_153:158" id="Dst[5][153:158:182:188]">a fette</span>.<span> </span><span _mstdst="5_191:197" _mstsrc="5_175:178" id="Dst[5][175:178:191:197]">Cuocere</span><span> </span><span _mstdst="5_199:201" _mstsrc="5_180:182" id="Dst[5][180:182:199:201]">per</span><span> </span><span _mstdst="5_203:207" _mstsrc="5_186:192" id="Dst[5][186:192:203:207]">altri</span><span> </span><span _mstdst="5_209:211" _mstsrc="5_194:196" id="Dst[5][194:196:209:211]">2/3</span><span> </span><span _mstdst="5_213:218" _mstsrc="5_198:204" id="Dst[5][198:204:213:218]">minuti</span>.<span _mstdst="7_0:9" _mstsrc="7_0:2" id="Dst[7][0:2:0:9]">Aggiungere</span><span> </span><span _mstdst="7_11:17" _mstsrc="7_17:23" id="Dst[7][17:23:11:17]">l'aceto</span><span> </span>di<span> </span><span _mstdst="7_22:25" _mstsrc="7_12:15" id="Dst[7][12:15:22:25]">vino</span><span> </span>, il<span> </span><span _mstdst="7_34:44" _mstsrc="7_35:45" id="Dst[7][35:45:34:44]">concentrato</span><span> </span>di<span> </span><span _mstdst="7_49:57" _mstsrc="7_26:33" id="Dst[7][26:33:49:57]">Tamarindo</span>, la<span> </span><span _mstdst="7_60:64" _mstsrc="7_58:62" id="Dst[7][58:62:60:64]">salsa</span><span> </span>di<span> </span><span _mstdst="7_69:73" _mstsrc="7_53:56" id="Dst[7][53:56:69:73]">pesce</span><span> </span><span _mstdst="7_75:78" _mstsrc="7_48:51" id="Dst[7][48:51:75:78]">Thai</span>, la<span> </span><span _mstdst="7_81:85" _mstsrc="7_69:73" id="Dst[7][69:73:81:85]">salsa</span><span> </span>di<span> </span><span _mstdst="7_90:93" _mstsrc="7_65:67" id="Dst[7][65:67:90:93]">soia</span>, la<span> </span><span _mstdst="7_96:100" _mstsrc="7_90:94" id="Dst[7][90:94:96:100]">salsa</span><span> </span>di<span> </span><span _mstdst="7_105:115" _mstsrc="7_76:81" id="Dst[7][76:81:105:115]">peperoncino e</span> <span _mstdst="7_117:121" _mstsrc="7_83:88" id="Dst[7][83:88:117:121]">aglio</span>,<span> </span><span _mstdst="7_124:124" _mstsrc="7_97:97" id="Dst[7][97:97:124:124]">1</span><span> </span><span _mstdst="7_126:130" _mstsrc="7_99:101" id="Dst[7][99:101:126:130]">tazza</span><span> </span><span _mstdst="7_132:138" _mstsrc="7_103:109" id="Dst[7][103:109:132:138]">(250 ml)</span><span> </span><span _mstdst="7_140:146" _mstsrc="7_111:115" id="Dst[7][111:115:140:146]">d'acqua</span><span> </span><span _mstdst="7_148:148" _mstsrc="7_117:119" id="Dst[7][117:119:148:148]">e</span><span> </span>il<span> </span><span _mstdst="7_150:157" _mstsrc="7_128:135" id="Dst[7][128:135:150:157]">galangal</span><span> </span><span _mstdst="7_159:169" _mstsrc="7_121:126" id="Dst[7][121:126:159:169]">grattugiato</span>.<span> </span><span _mstdst="7_172:183" _mstsrc="7_138:143" id="Dst[7][138:143:172:183]">Fate bollire</span><span> </span><span _mstdst="7_220:222" _mstsrc="7_184:186" id="Dst[7][184:186:220:222]">per</span><span> </span><span _mstdst="7_224:228" _mstsrc="7_190:196" id="Dst[7][190:196:224:228]">altri</span><span> </span><span _mstdst="7_230:230" _mstsrc="7_198:198" id="Dst[7][198:198:230:230]">2</span><span> </span><span _mstdst="7_232:237" _mstsrc="7_200:206" id="Dst[7][200:206:232:237]">minuti</span><span> </span><span _mstdst="7_239:240" _mstsrc="7_208:209" id="Dst[7][208:209:239:240]">in</span><span> </span><span _mstdst="7_242:250" _mstsrc="7_211:216" id="Dst[7][211:216:242:250]">infusione</span><span> </span><span _mstdst="7_252:257" _mstsrc="7_218:225" id="Dst[7][218:225:252:257]">sapori</span><span> </span><span _mstdst="7_259:263" _mstsrc="7_227:232" id="Dst[7][227:232:259:263]">prima</span><span> </span>di<span> </span><span _mstdst="7_268:277" _mstsrc="7_234:239" id="Dst[7][234:239:268:277]">aggiungere</span><span> </span><span _mstdst="7_279:280" _mstsrc="7_241:243" id="Dst[7][241:243:279:280]">la</span> <span _mstdst="7_282:286" _mstsrc="7_256:259" id="Dst[7][256:259:282:286]">polpa</span><span> </span>di<span> </span><span _mstdst="7_291:298" _mstsrc="7_251:254" id="Dst[7][251:254:291:298]">granchio</span><span> </span><span _mstdst="7_300:306" _mstsrc="7_245:249" id="Dst[7][245:249:300:306]">sciolto</span><span> </span><span _mstdst="7_308:308" _mstsrc="7_261:263" id="Dst[7][261:263:308:308]"> </span></div><div align="justify" name="div[7]" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span _mstdst="7_308:308" _mstsrc="7_261:263" id="Dst[7][261:263:308:308]">e</span><span> </span><span _mstdst="7_310:311" _mstsrc="7_265:267" id="Dst[7][265:267:310:311]">il</span><span> </span><span _mstdst="7_313:320" _mstsrc="7_269:272" id="Dst[7][269:272:313:320]">granchio e le</span> <span _mstdst="7_322:333" _mstsrc="7_274:284" id="Dst[7][274:284:322:333]">chele/gambe.</span><span> </span><span _mstdst="7_335:341" _mstsrc="7_286:289" id="Dst[7][286:289:335:341]">Cuocere</span><span> </span><span _mstdst="7_343:345" _mstsrc="7_291:293" id="Dst[7][291:293:343:345]">per</span><span> </span><span _mstdst="7_347:351" _mstsrc="7_297:303" id="Dst[7][297:303:347:351]">altri</span><span> </span><span _mstdst="7_353:355" _mstsrc="7_305:307" id="Dst[7][305:307:353:355]">6-8</span><span> </span><span _mstdst="7_357:362" _mstsrc="7_309:315" id="Dst[7][309:315:357:362]">minuti</span>,<span> </span><span _mstdst="7_365:372" _mstsrc="7_318:324" id="Dst[7][318:324:365:372]">girando<span> </span></span><span _mstdst="7_374:379" _mstsrc="7_326:330" id="Dst[7][326:330:374:379]">spesso</span>.</div><div align="justify" name="div[9]" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span _mstdst="9_0:12" _mstsrc="9_0:7" id="Dst[9][0:7:0:12]">Trasferire</span><span> </span><span _mstdst="9_14:15" _mstsrc="9_9:10" id="Dst[9][9:10:14:15]">in</span><span> </span><span _mstdst="9_17:18" _mstsrc="9_12:12" id="Dst[9][12:12:17:18]">un</span><span> </span><span _mstdst="9_20:25" _mstsrc="9_14:18" id="Dst[9][14:18:20:25]">grande</span><span> </span>piatto di<span> </span><span _mstdst="9_37:43" _mstsrc="9_28:31" id="Dst[9][28:31:37:43]">portata</span><span> </span><span _mstdst="9_45:45" _mstsrc="9_33:35" id="Dst[9][33:35:45:45]">e</span><span> </span>cospargere coi restanti peperoncini rossi,</div><div align="justify" name="div[9]" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> i cipollotti, i peperoncini verdi in salamoia ed il coriandolo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS80bHtLFAC2AHLZGPpqis-xelEuiawnvg9DLQFmq2tMU4skToxzG-cyTzQfUhTkeImrLkXXbryPkxVj0-UHO7EFQus5SZeqmmGtRdo9ZvIFBb-XjJn6HS7UMSXS3_QEs0-r12yFU5Ay8H/s2048/LEXV1634%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1336" data-original-width="2048" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS80bHtLFAC2AHLZGPpqis-xelEuiawnvg9DLQFmq2tMU4skToxzG-cyTzQfUhTkeImrLkXXbryPkxVj0-UHO7EFQus5SZeqmmGtRdo9ZvIFBb-XjJn6HS7UMSXS3_QEs0-r12yFU5Ay8H/s320/LEXV1634%255B1%255D.JPG" width="320" /></a></div><br /><br /></div><br class="Apple-interchange-newline" /><br /></span></div><br /></div><div class="node"> </div><div class="node"> </div><div class="node"> Rosa _2021<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4CEYoJYqguxtyuy5SIRuOspzlz7f88Kjo6fKoMxADcwEZ_0d9rs8ysJVliq9BPksPT1VVKYya3BaMlD92jySHL9RfYGibxge3rC63grN8WJI5zZ2nOxwcqv1XL4wrogeoNWnCjU18v4iCVaN4AajGmEU7ZYdIqhWUQkUKGGeSX4LO2f7cgEG4X2UGw/s3264/IMG_3761.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4CEYoJYqguxtyuy5SIRuOspzlz7f88Kjo6fKoMxADcwEZ_0d9rs8ysJVliq9BPksPT1VVKYya3BaMlD92jySHL9RfYGibxge3rC63grN8WJI5zZ2nOxwcqv1XL4wrogeoNWnCjU18v4iCVaN4AajGmEU7ZYdIqhWUQkUKGGeSX4LO2f7cgEG4X2UGw/s320/IMG_3761.JPG" width="320" /></a></div><br /><br /><br /></div><div class="node">Cannelloni di ricotta e spinaci _ingredienti e dosi -Pasta all’uovo OPPURE 16 cannelloni secchi o 8 sfoglie secche o fresche ( 200 gr )>> PER il RIPIENO -500 gr Spinaci freschi -400 gr di ricotta di mucca -2 uova - 100 gr Parmigiano Reggiano grattugiato Noce moscata in polvere -Pepe macinato a piacere -Sale q.b. >>>> PER la BESCIAMELLA e PER la COPERTURA : 50 gr Parmigiano Reggiano grattugiato -500 ml Latte -50 gr Farina 00 -50 gr Burro -Sale q.b. - Noce moscata -Olio di oliva extravergine q.b.METHOD- Per preparare i cannelloni di ricotta e spinaci potete comprare dei cannelloni di pasta secca, già pronti da farcire ed infornare, oppure utilizzare della pasta fresca all’uovo, preparandola voi stessi o adoperando, per esempio, delle sfoglie di pasta fresca per lasagne, sia secche che fresche, reperibili in ogni supermercato, che poi verranno arrotolate. Iniziate a preparare il ripieno: mondate gli spinaci freschi e lessateli in pochissima acqua salata; metteteli quindi a scolare, strizzandoli per bene al fine di togliere più acqua di cottura possibile. Non appena saranno intiepiditi, tritateli finemente con la lama di un coltello o con la mezzaluna.Ponete gli spinaci in una ciotola assieme alla ricotta, le uova, il pepe e la noce moscata, infine il formaggio grattugiato.Mescolate bene e amalgamate uniformemente il tutto con un cucchiaio, poi aggiustate di sale. Preparate la besciamella: riscaldate il latte, speziandolo con pepe e noce moscata; sciogliete il burro in un casseruola a fuoco dolce e aggiungete la farina. Mescolate velocemente con una frusta a spirale per evitare che si formino grumi. Quando la farina si sarà completamente amalgamata aggiungete il latte caldo, salate e, continuando a mescolare, fate addensare il tutto.Ora possiamo realizzare i cannelloni: sbollentate la sfoglia o i cannelloni per 1-2 minuti in acqua salata e poi poneteli ad asciugare su di un canovaccio pulito.Ponete al centro di ogni sfoglia un paio di cucchiai di ripieno quindi arrotolatela su se stessa per formare i cilindri. Se usate i cannelloni già pronti, riempite una sac-à-poche (con bocchetta grossa e liscia) con il composto di ricotta e spinaci e farcite i cannelloni uno ad uno.Tagliate a metà ogni cilindro ed ecco i vostri cannelloni. Disponeteli su una pirofila ben oliata sul fondo e coperta con un paio di cucchiai di besciamella quindi ricopriteli interamente con altra besciamella. Spolverizzate con il parmigiano grattugiato e infornate a 200° per 20 -25 minuti, utilizzando il grill per gli ultimi 5 minuti, al fine di gratinare la superficie dei cannelloni RICOTTA e SPINACI.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFACMJqhlCmjx36iktY738AJz6X96-72UOBxyh0eFQqUw21purL1wFPZvwyLZ9I49eEsb33hvzr9wAdmIMjQBIH8GewgiRfPN-6Tz_WxwYW901B64s448AzztstEbA4Nbs15lKt3dzY-d/s1198/XAVRE6898%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1198" data-original-width="1075" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFACMJqhlCmjx36iktY738AJz6X96-72UOBxyh0eFQqUw21purL1wFPZvwyLZ9I49eEsb33hvzr9wAdmIMjQBIH8GewgiRfPN-6Tz_WxwYW901B64s448AzztstEbA4Nbs15lKt3dzY-d/s320/XAVRE6898%255B1%255D.JPG" /></a></div><br /> **********</div><div class="node"><div class="separator" style="clear: both; text-align: center;"> Tonno all'agrodolce _ingredienti e dosi -1\2 kg di tonno fresco a
cubetti - 1 kg di cipolle rosse già sbucciate e affettate
sottilissile-1\2 bicchiere di olio extravergine d’oliva -3 cucchiai di
farina 00 per infarinare il pesce -1\2 bicchiere di olio extravergine
d’oliva per friggere il pesce -4 cucchiai di aceto biaco -2 cucchiai di
zucchero -2 foglie d’alloro -1\2 cucchiaino di peperoncino (facoltativo)
-Sale .METHOD-In una larga padella mettete le cipolle affettate, un
cucchiaino di sale e un bicchiere d’acqua.Coprite con il coperchio e
lasciare stufare, a fuoco basso, sino a quando le cipolle saranno
morbide e l’acqua sarà evaporata.Aggiungete 30 grammi di olio
extravergine d’oliva e lasciate soffriggere, a fuoco bassissimo, per 5
minuti.Nel frattempo infarinate i cubetti di tonno e friggeteli
brevemente, da tutti i lati, per 3 minuti. Metteteli da parte.Nella
cipolla appassita aggiungete le foglie d’alloro, l’aceto con lo zucchero
e mescolate a fuoco basso per 3 minuti.Aggiungete i cubetti di tonno e
lasciate cuocere, insieme alla cipollata, per 5 minuti a fuoco basso e
mescolando delicatamente.Assaggiare e, qualora sia ancora troppo aspra
la nota dell’aceto, aggiungete altro zucchero o viceversa, secondo il
vostro gusto.Mettete in una ciotola e coprire.Lasciate riposare una notte in frigo e poi servite .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1gA6MaMmZpDdHlyWG1mTMIe0QhMwP-J95Mpaq3ipWYb80YBQa4plWwQGne1uPl7ycE5QxsVsUB0hBkj9fMQFTvLlgmtht8hKijA70ZlaUWzRPEFw_N8ENXIz9ITzRqNO4rQ9gAn9G-5F/s1179/QXAJ8001%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="976" data-original-width="1179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1gA6MaMmZpDdHlyWG1mTMIe0QhMwP-J95Mpaq3ipWYb80YBQa4plWwQGne1uPl7ycE5QxsVsUB0hBkj9fMQFTvLlgmtht8hKijA70ZlaUWzRPEFw_N8ENXIz9ITzRqNO4rQ9gAn9G-5F/s320/QXAJ8001%255B1%255D.JPG" width="320" /></a></div></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOXWu3YcMP8Dk0uP6Q9EMUBkeAOrKDmqbg0zd_RZuXoGsEIo-xzWGAB4WqvkoZQlMswFtxzMNWlKRQ0XLt3MSmVXruav3B885HtU93ohpwOjVCkBb29YN5sXD8DhyphenhyphenXyzfoZVaZuxqzxbY/s2048/JFDC5174%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOXWu3YcMP8Dk0uP6Q9EMUBkeAOrKDmqbg0zd_RZuXoGsEIo-xzWGAB4WqvkoZQlMswFtxzMNWlKRQ0XLt3MSmVXruav3B885HtU93ohpwOjVCkBb29YN5sXD8DhyphenhyphenXyzfoZVaZuxqzxbY/s320/JFDC5174%255B1%255D.JPG" /></a></div> compleanno Matteo / 3 anni / 2021 , 04/04/2021<br /><br /><br class="Apple-interchange-newline" /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16T1bPxS3fe-C7fU4g5Desp52Q5LSCyQlPV2LNOv20NKX5sVBuflkZWbJCjW0FQ6OGBU_y6cdllqqmxLcVmaOrw3HQnxYO2ZqZtxQkJZ3Ss7p0Ft2jzZZlBiNBCxmTzvbW2jKD3HXcW3U/s960/IMG_3459%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16T1bPxS3fe-C7fU4g5Desp52Q5LSCyQlPV2LNOv20NKX5sVBuflkZWbJCjW0FQ6OGBU_y6cdllqqmxLcVmaOrw3HQnxYO2ZqZtxQkJZ3Ss7p0Ft2jzZZlBiNBCxmTzvbW2jKD3HXcW3U/s320/IMG_3459%255B1%255D.JPG" width="320" /></a></div><br /><div class="node"><br />
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<div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "europa", "helvetica neue", "helvetica", "arial", sans-serif; font-size: 20px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: 300; font: 300 20px / 1.4 europa, "helvetica neue", helvetica, arial, sans-serif; letter-spacing: normal; line-height: 1.4; margin: 17px 0px 0px; orphans: 2; outline: currentcolor none medium; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "open sans"; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 9px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
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<span style="color: #274e13;"><i>Spaghetti alla carbonara -ingredienti per 4 persone_</i></span><a class="track-link ingredients-list__IngredientWithLink" data-track-link="Recirculation|Ingredients|spaghetti" href="https://www.greatitalianchefs.com/collections/spaghetti-recipes" style="background-color: transparent; border: 0px none; box-sizing: border-box; color: #3e3e3e; font-family: inherit; font-size: 0.95rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-break: break-word;">350 gr of spaghetti.,</a><a class="track-link ingredients-list__IngredientWithLink" data-track-link="Recirculation|Ingredients|smoked-pancetta-lardons" href="https://www.greatbritishchefs.com/ingredients/pancetta-recipes" style="background-color: transparent; border: 0px none; box-sizing: border-box; color: #3e3e3e; cursor: pointer; font-family: inherit; font-size: 0.95rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-break: break-word;">150 gr of smoked pancetta lardons, or bacon ;</a><a class="track-link ingredients-list__IngredientWithLink" data-track-link="Recirculation|Ingredients|egg-yolk" href="https://www.greatbritishchefs.com/ingredients/egg-recipes" style="background-color: transparent; border: 0px none; box-sizing: border-box; color: #3e3e3e; font-family: inherit; font-size: 0.95rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-break: break-word;"> 4 egg yolks ;</a><a class="track-link ingredients-list__IngredientWithLink" data-track-link="Recirculation|Ingredients|pecorino-romano" href="https://www.greatbritishchefs.com/ingredients/cheese-recipes" style="background-color: transparent; border: 0px none; box-sizing: border-box; color: #3e3e3e; font-family: inherit; font-size: 0.95rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-break: break-word;">50 gr of pecorino romano., grated plus extra for serving</a><span class="ingredients-list__BasicIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 0.95rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> ; 1 dash of olive oil</span><a class="track-link ingredients-list__IngredientWithLink" data-track-link="Recirculation|Ingredients|salt" href="https://www.greatbritishchefs.com/ingredients/salt-recipes" style="background-color: transparent; border: 0px none; box-sizing: border-box; color: #3e3e3e; font-family: inherit; font-size: 0.95rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-break: break-word;"> ,salt</a><a class="track-link ingredients-list__IngredientWithLink" data-track-link="Recirculation|Ingredients|freshly-ground-black-pepper" href="https://www.greatbritishchefs.com/ingredients/peppercorn-recipes" style="background-color: transparent; border: 0px none; box-sizing: border-box; color: #3e3e3e; font-family: inherit; font-size: 0.95rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-break: break-word;"> ;freshly ground black peppe .FATE COSI .</a>
Bring
a large pan of salted water to the boil and add the spaghetti. Cook for
8/10 minutes .Meanwhile, fry the pancetta or bacon cubes in a frying
pan with a little oil until crispy and set aside .Mix together the egg
yolks and pecorino romano cheese.Drain the pasta, reserving a few
spoonfuls of the cooking water.Add the pasta to the pan with the
pancetta over a low heat and stir through the egg and cheese mixture.
Add a little of the cooking water until you achieve a creamy sauce
consistencySeason with salt and pepper and serve topped with a little
more grated pecorino romano .</h2>
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<h2 style="text-align: left;"> >> photo and recipe chefAdrianoMennillo_<br /></h2>
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<span style="color: #274e13;"><i>2) Spaghetti alla carbonara _ingredienti e dosi ;</i></span><b style="box-sizing: border-box; font-weight: 700;"></b> 350
gr spaghetti, 120 gr guanciale, 30 gr pecorino romano, 20 gr grana
grattugiato, 2 grossi tuorli, olio extravergine di oliva, sale, pepe.<b>Method.</b>
tagliate a bastoncini il guanciale. Mescolate i tuorli con il pecorino e
il grana, allungandoli con 40-50 g di acqua. Amalgamate con una frusta
in modo che i tuorli diventino cremosi. Salate e pepate.Mettete sul
fuoco una pentola di acqua e portatela a bollore. Intanto, cuocete il
guanciale in una padellina con 2 cucchiai di olio, a fuoco basso:
rosolatela finché diventa croccante (circa 7-8′). Buttate la pasta
tenendo conto del suo tempo di cottura: deve essere pronta insieme alla
pancetta, in modo che si possa condire subito.Scolate la pasta al dente,
senza che asciughi troppo (in alternativa, conservate un po’ di acqua
di cottura), e rimettetela nella pentola oppure, meglio ancora, in una
ciotola di vetro; conditela subito con la pancetta e il suo grasso.
Mescolate bene.Versate il composto di tuorli sugli spaghetti e
mescolate, in modo che si rapprenda appena, senza fare grumi, sempre
lontano dal fuoco. Servite subito, completando con altro pecorino a
piacere e una macinata di pepe.</h2> <br /> <br />
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<span style="color: #274e13;"><b> *************** my Rosa to RUVO DI PUGLIA ( BARI ) <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7smN5W7qh_Ibj0Xpknx8qG6Mtu4KrTdhH-ObwWaC9XPRjHJZbjGES7oWLy6QdNR5xh3pJebQxgVJKx3skff9AcXvHI582NERXqzsW1RMUb-KVt4aZIEMQ80oAH3N05IvXjCQ70sSO5Ya/s2048/ruvo2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7smN5W7qh_Ibj0Xpknx8qG6Mtu4KrTdhH-ObwWaC9XPRjHJZbjGES7oWLy6QdNR5xh3pJebQxgVJKx3skff9AcXvHI582NERXqzsW1RMUb-KVt4aZIEMQ80oAH3N05IvXjCQ70sSO5Ya/s320/ruvo2.jpg" width="320" /></a></div><br /></b></span><br />
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<span style="color: #274e13;"><b>Noodle amatriciana _ingredienti e dosi per 4 persone : </b></span><span>400 gr di pasta (spaghetto o bucatini)</span><span> -100 gr di guanciale (in alternativa potete usare la pancetta dolce)</span><span> -50 gr di formaggio pecorino grattugiato</span><span> -30 ml di olio extravergine di oliva -</span><span> 1 cipolla di medie dimensioni</span><span> -1 peperoncino rosso fresco ( a piacere )</span><span> -1/3 di bicchiere di vino bianco secco</span><span> - 4 pomodori maturi (circa 650 gr)</span><span> -sale quanto basta</span><span> -pepe secondo i gusti.METHOD-</span> Iniziamo a preparare gli ingredienti per la successiva cottura: mondate e tritate la cipolla, pulite e riducete in piccoli pezzetti il peperoncino, tagliate a dadini il guanciale e infine private i pomodori della buccia e dei semi e divideteli in più parti. In un ampio tegame con l'olio fate dorare la cipolla tritata insieme con il peperoncino, quindi unite il guanciale e fatelo rosolare qualche istante a fuoco vivace, prima di aggiungere il vino bianco che lascerete sfumare. Quando il vino sarà evaporato aggiungete i pezzetti di pomodoro e fateli cuocere 10 minuti, aggiungendo qualche goccio di acqua di cottura della pasta se necessario. Al termine della cottura regolate di sale. Nel frattempo avrete cotto la pasta in abbondante acqua salata: scolatela al dente e terminate la cottura nel tegame del sugo, unendo anche il formaggio e qualche goccio di acqua di cottura della paste che avrete tenuto da parte in una tazza, per evitare che il formaggio asciughi troppo la pasta. Impiattate, spolverate a piacere con del pepe nero macinato al momento, quindi decorate con qualche fogliolina 1/2 basilico.</div>
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Zuppa di calamari , polipo e piselli _ingredienti e dosi: 1 cucchiaio di olio extra vergine di oliva - ½ cipolla rossa, tritata finemente -1 spicchio d’aglio, tritato finemente - ½ bicchiere di vino bianco - 1 pomodoro grande, pelato e tagliato a pezzettini -330 gt di passata di pomodoro - 500 gr di calamari freschi, puliti (chiedete al pescivendolo) e tagliati ad anelli - 1 manciata di basilico fresco - 2 cucchiaini di capperi (dissalati se in sale) -2 cucchiaini di olive taggiasche - 140 gr di piselli (freschi o surgelati).METHOD-Scaldate
l’olio extra vergine di oliva in un padella grande insieme alla cipolla
rossa; cuocete per 3-4 minuti a fuoco medio. Aggiungete l’aglio e
continuate a cuocere per un altro minuto.Aggiungete alla padella il vino bianco, i pomodori tagliati e la passata. Cuocete a fuoco lento per 10 minuti.Aggiungete
i calamari nella padella insieme al basilico, i capperi e le olive
taggiasche. Cuocete a fuoco lento per altri 15 minuti.Aggiungete i piselli e cuocete per altri 1-2 minuti, o quando non diventino morbidi.Servite caldi con un pezzo di buon<span> </span><b style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; font-size: 12px; font-weight: bold; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">pane fatto in casa.</b><br />
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<br />Pasta al ragù di Anatra _ingredienti e dosi : sugo per circa 800 gr 1 kg di maccheroni freschi -1 anatra ruspante di 2,5 kg -300 gr di macinato di vitello (magro) -500 gr di passata di pomodoro -1 cipolla di Tropea grande -1 spicchio di aglio -2 carote -1 costa di sedano -2 rametti di prezzemolo -1 bicchiere di vino rosso -1 lt di brodo vegetale -rosmarino -alloro -qualche bacca di ginepro - punta di peperoncino -olio extravergine -sale -pepe.METHOD-<span style="font-size: large; margin: 0px; padding: 0px;">Suddividete l’anatra (pulita, spennata e privata delle interiora) in parti abbastanza grosse e privata perlopiù della pelle (altrimenti fatevela preparare dal vostro macellaio di fiducia). In un tegame capiente mettete i pezzi di anatra, fate buttar fuori un po’ di acqua che poi butterete (a mio avviso questo passaggio serve per eliminare del tutto il sapore di grasso, quindi mettete da parte. Lavate il tegame e (meglio di alluminio) fate rosolare in poco olio un trito fatto con il sedano, carote, cipolla e prezzemolo, fatelo rosolare assieme al peperoncino e lo spicchio di aglio vestito.</span><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #4c4a47; font-family: "Source Sans Pro", sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin: 0px 0px 20px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: large; margin: 0px; padding: 0px;">Dopo qualche minuto mettete l’anatra in pezzi, fatela rosolare, dopo qualche minuto aggiungete il macinato quindi irrorate con un bicchiere di vino rosso e alzate la fiamma per far evaporare Aggiungere sale e pepe quanto basta, versatevi la passata di pomodoro; un rametto di rosmarino, qualche bbacca di ginepro e due foglie di alloro e il brodo vegetale. Coprite e lasciate cuocere a fiamma bassa un paio di ore, quindi alzate leggermente la fiamma e mettete un mestolo di legno fra coperchio e il tegame per altri 40 minuti/ un’ora. Controllate comunque di tanto in tanto la cottura, se dovesse asciugarsi troppo aggiungete acqua calda.A fine cottura l’anatra deve risultare morbida, il sugo ben tirato, aggiustate eventualmente sale e pepe ed aggiungete del buon olio extravergine a crudo (p.s. una volta raffreddato potete congelare il sugo pronto in pratiche porzioni da usare all’occorrenza).Cuocete i vostri maccheroni in abbondante acqua salata e conditeli con il sugo di anatra .<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKdhufSTFetMlnYr8N69JbA3dHZx7efNTuOB8j8lldotn76UtdOCuMFfbfVSdf56xUGqvWHdcuRs-eCcgBj84Bx_WhAC_zbpqcqzQ5Tu5CNTG-8Lc5Ec3_oKXkIGgvPdEtAz3XOeaEI-m/s1455/DXLXE6279%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1278" data-original-width="1455" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKdhufSTFetMlnYr8N69JbA3dHZx7efNTuOB8j8lldotn76UtdOCuMFfbfVSdf56xUGqvWHdcuRs-eCcgBj84Bx_WhAC_zbpqcqzQ5Tu5CNTG-8Lc5Ec3_oKXkIGgvPdEtAz3XOeaEI-m/s320/DXLXE6279%255B1%255D.JPG" width="320" /></a></div><br />**********<br /><p></p>
<span style="color: blue;"><i><span style="color: #274e13;">Croccante di Mandorle <span style="color: black;">_ingredienti per 6 persone -</span></span></i></span>300 gr di mandorle dolci - 150 gr di zucchero -1 cucchiaio di miele -1 cucchiaio d’acqua -30 gr di burro - 1 cucchiaino di succo di limone .METHOD-
Per prima cosa immergete le mandorle in acqua bollente per 2 minuti
circa, in modo da poterle sbucciare facilmente, quindi asciugatele e
disponetele su una teglia. Preriscaldate il forno a 180 °C e lasciate le
mandorle a tostare per 5 minuti circa. Tritate metà delle mandorle con
una mezzaluna o con un pimer. Sciogliete poi lo zucchero sul fuoco a
fiamma molto bassa, con 1 cucchiaio d’acqua, il miele e il succo di
limone. Quando lo zucchero sarà sciolto e di colore dorato, spegnete la
fiamma, aggiungete le mandorle, il burro e mescolate. Il momento è il
più delicato: continuate a cuocere a
fuoco basso finché il composto non assumerà il colore ambrato della
cannella. Versatelo ancora caldo su di una superficie di marmo cosparsa
d’olio o sulla carta da forno e stendetelo in uno strato sottile con una
spatola o con un coltello, su cui avrete versato un po’ d’olio.
Tagliate il croccante nella forma che desiderate (generalmente a
rettangoli o a losanghe) e lasciatelo raffreddare. Se desiderate
renderlo ancora più gustoso e profumato, tagliate un limone a metà e
passatelo sulla sua superficie .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieA0o2lExcRRcS_9x6ySrDGvuFcEBeUk78GBmb4JN6FcZ2HrQZ2Lv-GW97KVx1jvBsLrRqPTvhjvleO7e0C-DQ_WF9_eDHB8IweZ3_e3Bj8QL7a0sVn7DhLb-c5NzE9Gu0MTzT805c-ohQ/s1195/BSZH7240%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1018" data-original-width="1195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieA0o2lExcRRcS_9x6ySrDGvuFcEBeUk78GBmb4JN6FcZ2HrQZ2Lv-GW97KVx1jvBsLrRqPTvhjvleO7e0C-DQ_WF9_eDHB8IweZ3_e3Bj8QL7a0sVn7DhLb-c5NzE9Gu0MTzT805c-ohQ/s320/BSZH7240%255B1%255D.JPG" width="320" /></a></div><br />
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°°°°°°°°°°Massimo-matteo # 2021<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmbUZvg3Co97OlTWfisEYMFjlUoJlOcgptDbTVfOQZ4brcxXTYFmUj8SL1ujnKn3hw8rNBg2QIgfn98y1XdtqCuMzlGBJZtPr11ELSnv28RCUJbZfKRMHo_D-DVHE3Quj8PvN1PBJ83cu/s1024/FTRD9541%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmbUZvg3Co97OlTWfisEYMFjlUoJlOcgptDbTVfOQZ4brcxXTYFmUj8SL1ujnKn3hw8rNBg2QIgfn98y1XdtqCuMzlGBJZtPr11ELSnv28RCUJbZfKRMHo_D-DVHE3Quj8PvN1PBJ83cu/s320/FTRD9541%255B1%255D.JPG" width="320" /></a></div><br />°°°°°°°°°°°°°°<br />
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<span style="color: #274e13;"><b>Melanzane a funghetto ( Napoli) _ingredienti e dosi ;</b></span>1 kg di Melanzante (lunghe) -pomodori freschi o pelati -basilico abbondante-menta-olive snocciolate -capperi-aglio-sale-olio extravergine-<i><span style="color: red;">METHOD-</span></i>In una padella far imbiodire uno spicchio d’aglio; aggiungere i pomodori o i pelati a pezzi; mettere le olive snocciolate a pezzi, i capperi, il basilico, la menta e un pizzico di sale; far tirare il sugo; intanto tagliare a pezzi le melanzane con la buccia, metterle circa 1/2 ora sotto sale con un peso e dopo strizzarle e sciacquarle; stendere le melanzane su dei fogli di carta assorbente e far asciugare per circa 1 ora;friggere le melenzane in abbondante olio;versare le melenzane fritte nel sugo preparato prima e mescolare abbondantemente a fuoco vivo per qualche minuto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKt8lU6deLVgG__KKcOGnPsLejrVayOU9y5WLbNpwUP8VRJKM0C7vmaT5DgTAkhSGXGthEFD9XvNKmjta_kJsMB8BPdUWDJX3EjX9qeIxwm8U7mJ_G2VXbn0T9rBvCAFakueoagv9eadeP/s1600/agosto2019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKt8lU6deLVgG__KKcOGnPsLejrVayOU9y5WLbNpwUP8VRJKM0C7vmaT5DgTAkhSGXGthEFD9XvNKmjta_kJsMB8BPdUWDJX3EjX9qeIxwm8U7mJ_G2VXbn0T9rBvCAFakueoagv9eadeP/s400/agosto2019.jpg" width="400" /></a></div>
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<h2><span style="color: blue;"><i><span style="color: red;"><span style="color: black;"> </span></span></i></span><span style="color: blue;"><span style="color: red;"><span style="color: black;">Pasta e piselli_ingredienti e dosi :</span></span></span>320
gr. di pasta -800 gr. di piselli freschi sgranati - 100 gr. di
pancetta tesa -4 cipolline novelle -80 gr. di olio evo - sale e pepe
.METHOD-Sgranate i piselli e sciacquateli sotto l’acqua corrente.
Affettate finemente le cipolline novelle e riducete a dadini la
pancetta. Versate l’olio in una casseruola, aggiungete i dadini di
pancetta e fate rosolare, poi unite le cipolline, un poco d’acqua e fate
cuocere a fiamma bassa per circa 10 minuti.Quando le cipolline avranno
preso colore, unite i piselli, mescolate bene, aggiungete circa mezzo
litro di acqua e continuate la cottura a a fiamma bassa per almeno 30
minuti, A questo punto calate la pasta e continuate la cottura, per il
tempo indicato sulla confezione, aggiungendo poca alla volta l’acqua
necessaria, regolate di sale e completate con una macinata di pepe
fresco, prima di servire.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjzQO9Qbimtui-sI9Byh-sbqhNA4Fbt61Cd7SesLtjq6YnzBxd9YaDw00Fkctwm9f1tECbtQ2maCs-p71G4hwavJeBqZfLHcHSFfm9iNm3dTBHPLhSecLU-35CNTnjPkIS4LuD9Cn_kbe/s1184/DTKM0834%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="996" data-original-width="1184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjzQO9Qbimtui-sI9Byh-sbqhNA4Fbt61Cd7SesLtjq6YnzBxd9YaDw00Fkctwm9f1tECbtQ2maCs-p71G4hwavJeBqZfLHcHSFfm9iNm3dTBHPLhSecLU-35CNTnjPkIS4LuD9Cn_kbe/s320/DTKM0834%255B1%255D.JPG" width="320" /></a></div></h2><br />
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<span style="color: #274e13;"><b> <span style="color: blue;">Pavlova ( famosa torta della Nuova Zelanda ) ingredienti e dosi:</span></b></span> 75 gr albumi freschi (temperatura ambiente) - 225 gr zucchero -zucchero a velo per spolverare -360 gr panna fresca -5 gr zucchero a velo -220 gr lamponi freschi .METHOD-Preriscaldare il forno a 250 ° F .In una ciotola versate l’albume e mescolatelo con una frusta, versate lentamente a pioggia 75 gr di zucchero e continuate a mescolare per circa 1 minuto . Continuando a mescolare aggiungete a pioggia il rimanente zucchero, molto lentamente.Ricoprite una teglia con carta da forno, riempite un sac a poche con il composto e fate delle piccole mono porzioni da 25 gr circa ciascuna.Spolverate con lo zucchero a velo ed infornate per 2 ore circa .Montate la panna fresca insieme allo zucchero a velo ed inseritela in un sac a poche che abbia il beccuccio di 12 mm<br />
Con un movimento circolare antiorario, riempite la superficie di ciascuna meringhetta con la panna e decorate con 3 lamponi freschi.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9jqE-8CCwhKehGeR46lSIG3xDXyyvqvzpVKxakbcoflfOCecblKGBvyBZtcy8IF3g-5dLry9i-9drQQ0-h6Bj_FItfKC-brUBMGfcdg2QqNsRU6wQ_SScdQeOJQlG7tTc_IppeiMZ1At/s1004/ACEXE5069%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="1004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9jqE-8CCwhKehGeR46lSIG3xDXyyvqvzpVKxakbcoflfOCecblKGBvyBZtcy8IF3g-5dLry9i-9drQQ0-h6Bj_FItfKC-brUBMGfcdg2QqNsRU6wQ_SScdQeOJQlG7tTc_IppeiMZ1At/s320/ACEXE5069%255B1%255D.JPG" width="320" /></a></div><br /><br /></div>
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</div><div><p style="-webkit-text-stroke-width: 0px; background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none rgb(221, 221, 221); color: black; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 20px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="box-sizing: border-box; color: black;"><i style="box-sizing: border-box;">Faraona alla Creta_ </i></span><span style="box-sizing: border-box; color: black;"><i style="box-sizing: border-box;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Una faraona intera eviscerata</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - 100 gr di burro</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -Sale qb</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -pepe nero qb</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - pepe bianco qb</span><br style="-webkit-text-stroke-width: 0px; background-color: white; border-color: rgb(221, 221, 221); color: black; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">lauro secco qualche grammo</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - chiodi di garofano qb</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -rosmarino secco</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -basilico secco</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -noce moscata qb</span><br style="-webkit-text-stroke-width: 0px; background-color: white; border-color: rgb(221, 221, 221); color: black; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">ginepro qb</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - poca cannella.METHOD-</span></i></span>La<span> </span><b style="background: none 0% 0% repeat scroll transparent; border: 0px none rgb(221, 221, 221); font-size: 13px; font-weight: bold; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">faraona alla creta</b><span> </span>è
una ricetta piuttosto complicata da realizzare: la tradizione vuole
infatti che dopo la preparazione di rito, la carne venga cotta
all’interno di una colata di creta da cucina che poi viene spaccata in
tavola con un martello. E’ un procedimento affascinante, anche da
vedere, che assicura alla carne una tenerezza e un sapore del tutto
particolare ma che si può tranquillamente sostituire cuocendo la faraona
in una casseruola di creta. A piatto finito, rimarrete stupiti dal<span> </span><b style="background: none 0% 0% repeat scroll transparent; border: 0px none rgb(221, 221, 221); font-size: 13px; font-weight: bold; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">gusto delicato ma allo stesso tempo inconsueto</b><span> </span>della
faraona preparata con questa antica ricetta.Per prima cosa mescolate
tutte le essenze e polverizzarle in un mortaio.Alla mistura così
ottenuta, aggiungete un etto di sale.Amalgamate il tutto. Rispettate le
quantità altrimenti la vostra faraona risulterà troppo saporita o, al
contrario, senza sapore. Sciogliete un etto di burro e aggiungetelo alle
spezie, in modo da ottenere una mistura cremosa e compatta, molto
profumata.<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Prendete
la faraona, togliete tutte le penne e ripulitela in ogni sua parte; per
eliminare anche le penne più piccole, passatela sopra al fuoco, facendo
bene attenzione a non scottarvi e a non bruciare la carne.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Lavate
bene la faraona e asciugatela: a questo punto, aiutandovi con un
pennello da cucina o a una spatola di legno, spalmatela con l’unguento
ottenuto in precedenza.</span>Aggiungetene anche uno nella
pancia.Rivestite l’interno della casseruola di creta con un foglio di
carta da forno ben oleata.Adagiate la vostra faraona e richiudete la
carta, sigillando la pentola con il coperchio. Infornate a calore
moderato (100-150 gradi) per 2/3 ore.<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Trascorse
le tre ore, assicuratevi che la faraona sia cotta con un metodo molto
semplice: punzecchiate la carne con uno stuzzicadenti. Deve essere
morbida e chiara.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">A
questo punto tagliatela a pezzi e servitela su un piatto da portata
accompagnata con un secondo a scelta, come per esempio le patate
arrosto. Oppure, se volete essere più scenografici, servite la faraona
intera, accompagnata dal vino ros<b>.</b></span></p><p style="-webkit-text-stroke-width: 0px; background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 0px none rgb(221, 221, 221); color: black; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 20px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Montserrat; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b>*******
CONSIL du chefadrianomennillo _ con i tempi di oggi , la cotturè
diminuita a seconda dove comperate la faraona ( al supermercato or in
fattoria ).</b></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCKtmbzd8ST5Lx3yN0PoaQv_0tGvi7u3OCiEmtYKtNWhbpBwAeeeudRrtUiuxFRfVV-liX6jS9uRmqvytVq8LTzHhEywxFwbKIztEuEPJggMouegQHjXxVlwNbBu-vDetaHGTsBCjxhyS/s1221/DYXJ0554%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1221" data-original-width="988" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCKtmbzd8ST5Lx3yN0PoaQv_0tGvi7u3OCiEmtYKtNWhbpBwAeeeudRrtUiuxFRfVV-liX6jS9uRmqvytVq8LTzHhEywxFwbKIztEuEPJggMouegQHjXxVlwNbBu-vDetaHGTsBCjxhyS/s320/DYXJ0554%255B1%255D.JPG" /></a></b></div><br /> **************<br />
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<span style="color: #274e13;"><b>Torta alla Fragole _ingredienti e dosi per 10/12 persone .</b></span><b>190 gr</b>
di burro<b> - 170 gr</b>
di zucchero-<b> -170 gr</b>
di cioccolato fondente<b> -120 gr</b>
di farina<b> -40/45 gr</b>
di mandorle<b> -4</b>
uova -pizzico di sale fino ->> per guarnire : 600 gr di panna<b> -400 gr</b>
di fragole - poca menta_<span style="background-color: yellow;">method-</span>montate a neve ( spuma ) il burro morbido e lo zucchero ( usate ) lo sbattitore elettrico.,unite il cioccolato fuso , freddo e proseguite la lavorazione( montare ) fino ad ottenere un composto gonfio .,poi incorporate i tuorli uno alla volta ( è importante , 1 alla volta ) poi le mandorle tritate finissimo e per ultimo gli albumi montati a neve ben soda con il pizzico di sale., a questo punto versate l'impasto in uno stampo a cerniera di 24cm ,
imburrato e infarinato , infornate a 180 ° per 35/40 minuti .lasciate raffreddare e incominciate la guarnizione__ dividete la torta in 2 dischi .mettete quello di base nello stampo e sistemate in piedi all'interno , un giro di fragole tagliate a metà.Coprite il disco con 400 gr di panna montate e 200 gr di fragole tagliate a piacere .appoggiate sopra l'altra metà del disco ( cosi facendo , ricomponeta la
torta ) sempre all'interno dello stampo , e lettete in frigo per 110/120
minuti , una volta passato questo tempo , toglietelo dallo stampo e
completate la guarnizione , aggiungendo 200 gr di fragole tagliate a spicchi , aggingete la panna
con un cucchiaino o usate il sacchetto a posch ( vedi photo ) e 2/3
foglioline di menta ( a piacere )
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<b><span style="color: red;">Chicken Marsala .ingredienti e dosi per 4 persone_</span></b> 3/4 cup instant flour, such as Wondra -2 teaspoons coarse salt -1/2 teaspoon freshly ground pepper -4 boneless skinless chicken breast halves (about 5 ounces), butterflied and pounded 3/8” thick, scored -5 tablespoons extra-virgin olive oil - 10 ounces cremini mushrooms, sliced -1 cup dry Marsala wine - 1 clove garlic, finely minced - 3 tablespoons freshly squeezed lemon juice (of 1 lemon) - 2 tablespoons unsalted butter - 2 tablespoons finely chopped parsley, plus more for serving .FATE COSI -<span class="txt">Combine
flour, salt, and pepper in a large shallow dish; set aside. Heat a
large skillet over medium-high heat until very hot. Dredge chicken in
seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to
skillet. When oil is shimmering, add chicken, and cook until lightly
browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove
chicken to a plate; set aside and keep warm. Wipe skillet clean, if
necessary.</span><span class="txt">Heat remaining 2 tablespoons
oil in same skillet. Add mushrooms, and cook, stirring occasionally,
until mushrooms are dark golden brown and all the released liquid has
evaporated, 5 to 7 minutes.</span><span class="txt">Remove
skillet from heat, and add wine. Return skillet to heat, scraping up any
brown bits with a wooden spoon. Add garlic, lemon juice, butter, and
parsley. Cook for 10 minutes until reduced and slightly thickened. Taste
and adjust for seasoning. Pour sauce over chicken and sprinkle with
parsley. Serve immediately. </span><br />
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<span style="color: #274e13;"> Torta Brisolona ( Mantova ) ingredienti e dosi -</span> 400 gr di farina - 400 gr di farina di mais - 400 gr di zucchero - 450 gr di burro ammorbidito - 1 uovo - 3 tuorli - 200 gr di mandorle - la buccia di 1 limone non trattato - la punta di un cucchiaino di sale - 1 baccello di vaniglia_<span style="color: red;">method-</span>Le dosi vanno rispettate: farine, burro e zucchero sono presenti in
quantità uguali e il numero di uova è corrispondente agli etti di
farina.Tenete una decina di mandorle da parte per decorate la torta e tritate grossolanamente il resto.Nell’impastatrice amalgamate il burro con lo zucchero per 5 minuti.Intanto tagliate a metà il baccello di vaniglia e con un coltellino
grattate l’interno per recuperare i semi e la polpa. Grattugiate il
limone, unite al composto la vaniglia, il sale, la buccia, le mandorle sminuzzate, le uova e quindi versate la farina.Attenti adesso a trovare la giusta consistenza, tutti gli ingredienti
devono mischiarsi, ma il composto deve assomigliare alla pasta frolla,
essere, grezzo, ridotto in briciole .Foderate una tortiera di 26-30 cm con la carta forno e lasciate
cadere a pioggia il composto, stando attenti a coprire tutta la
superficie dalla tortiera. Chiudete tutti i buchi, ma non appianate
l’impasto.Seminate le mandorle intere sopra l’impasto e infornate nel forno preriscaldato a 170 gradi per 40 minuti. Quando è cotta tiratela fuori dal forno e lasciatela raffreddare del tutto.<br />
<span style="color: red;">****** consil du chef adrianomennillo_ </span>Al momento di servirla, spezzatela con le mani, mai con il coltello,<span style="color: #274e13;"> </span>viene così chiamata grazie alla sua friabilità, per la tendenza a
sbriciolarsi già prima della cottura, a causa delle presenza della
farina di mais e della lavorazione della pasta e alle brise o briciole
grandi e piccole che si formano quando viene spezzata per fare le
porzioni. Questa torta, infatti, non si taglia ma si spezza. E’ di antiche origini contadine e le sue caratteristiche permettevano
di conservare questa torta a lungo; veniva offerta con un buon
bicchiere di vino. La Torta Sbrisolona<b> </b>è un dolce da
forno che nella ricetta tradizionale prevede uguali quantità di farina
bianca, di farina gialla e di zucchero. Fra gli ingredienti vi sono
inoltre: mandorle, burro, uova, lievito e, a volte, marsala. La Torta
Sbrisolona<b> </b>necessita di una cottura lenta (170°C per
40/45 min), affinché risulti ben cotta all’interno. Di consistenza
friabile, è di color nocciola chiaro. <b></b><br />
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<b><i><span style="color: #274e13;">Baked Pashka -ingredienti e dosi per 4/4 persone ( Russia ) .</span></i></b> 12 oz <span style="color: #274e13;">tvorog </span>- 1 egg -<br />
1 egg yolk - 1 tbsp flour - 3 oz sugar _<span style="background-color: yellow;"><b>Fate cosi -</b></span> In the bowl of an electric mixer fit with the paddle attachment,
beat the tvorog, egg, egg yolk, flour, and sugar for 1 minute on medium
speed.. Pour into silicon pyramid molds placed into a baking dish filled
half-way with cold water. (If any of the pyramid compartments remain
empty, fill with dry beans to prevent the mold from floating.) Bake in a
300 F oven for 35 minutes. Remove from the oven and let cool. Remove the molds from the water
bath, cover with plastic wrap and refrigerate for at least 8 hours. Unmold the paskhas just before serving and complement with fruit preserve or honey.<br />
<span style="background-color: yellow;">***** consil du chef adrianomennillo_</span><span style="background-color: yellow;"><span id="result_box" lang="it">Paskhas può essere crudo, cotto come una crema, o al forno. Oltre al tvorog, possono contenere panna, burro, uova, zucchero, noci e frutta secca. Quelle prime si basano su panna montata per mantenere la loro forma, mentre quelli cotti utilizzano tuorli d'uovo. <span>Tutto ciò che non</span> è a forma di forno utilizzando uno stampo di legno chiamato pasotchnitsa<span>.</span></span></span><br />
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</div><div>Allodole ( pane Russia , in primavera ) ingredienti e dosi : 300 gr farina 11% proteine - 125 ml acqua tiepida c.a -8 gr zucchero -2 gr lievito di birra secco -4 gr di sale - 30 gr di olio extravergine di oliva<b> .Per rifinire > </b>chiodi di garofano , tè nero forte zuccherato , un po’ di olio extravergine di oliva .METHOD- In una grande ciotola mettere la farina setacciata, fare la fontana e, al centro, versare l'acqua tiepida, aggiungere lo zucchero, il lievito secco e mescolare.<br />Coprire per venti minuti. Aggiungere il sale, l'olio evo e iniziare ad impastare con una forchetta e poi con le mani.È fondamentale avere la giusta consistenza: si dovrebbe ottenere un impasto non appiccicoso ma comunque elastico in modo che gli "uccelli" mantengano la loro forma durante la cottura.Continuare ad impastare per 7-10 minuti anche con l’aiuto della planetaria se si preferisce.<br />Se si ritiene che l'impasto sia ancora troppo liquido aggiungere altra farina oppure un goccio d’acqua se troppo duro, ma senza esagerare.Arrotondare l'impasto, metterlo in una ciotola unta d'olio, coprire con un involucro di plastica e lasciare in un angolo caldo a lievitare per circa un'ora e mezza.Quando l'impasto è raddoppiato, sgonfiarlo e portare la parte esterna al centro, girarlo e arrotondarlo di nuovo a forma di palla.Lasciarlo lievitare coperto fino al raddoppio, circa 60 minuti.<br />Dividere l'impasto in 8 pezzi uguali, formare delle palline ovali, ungerle leggermente con olio e lasciare riposare sotto un foglio di plastica per alimenti per 10 minuti.<br />Formare le allodole. Prendere un pezzo di pasta e iniziare a rotolarlo con le mani. Premere leggermente sulla parte centrale in modo che le parti esterne siano più spesse del centro.<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #595959; display: inline; float: none; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Quindi annodare il rotolo a forma di uccello. Per completare le allodole, formare la coda, il becco appuntito e gli occhi con due piccoli chiodi di garofano, facilmente sostituibili con piccoli pezzi di uva passa. Fare dei tagli alla coda con le forbici.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #595959; display: inline; float: none; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettere le allodole sulla placca coperta da carta forno; coprire delicatamente con un foglio di plastica per alimenti e mettere da parte a lievitare in un luogo caldo fino al raddoppio. Nel frattempo, preparare un forte tè nero e zuccherarlo, lasciarlo raffreddare e spennellarlo generosamente sulle allodole gonfie prima di infornarle.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #595959; display: inline; float: none; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Cuocere a 200°C per 15-20 minuti, fino a doratura. Ungere le allodole pronte con un po' di olio evo per farle brillare e servire.</span><div style="font-size: 15.4px;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #595959; display: inline; float: none; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYRoGl1Gq9qZkOfjPyIw8I0NSSL2ZmAP-OhGAaJuLyognJcN6tEpdoktDEHEN28lZ2fw9bBMJkY_TaSl7awIPMGJDQisCXwJxRQMD8NcvBYBzXQidpC4P3aUDM0ErweKyxVH5yr83noeA/s782/NUJZE4251%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="766" data-original-width="782" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYRoGl1Gq9qZkOfjPyIw8I0NSSL2ZmAP-OhGAaJuLyognJcN6tEpdoktDEHEN28lZ2fw9bBMJkY_TaSl7awIPMGJDQisCXwJxRQMD8NcvBYBzXQidpC4P3aUDM0ErweKyxVH5yr83noeA/s320/NUJZE4251%255B1%255D.JPG" width="320" /></a></div><br /> ******************</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #595959; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><br /></div></div><div></div><div><br />
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<b><span style="color: blue;"> <span style="background-color: yellow;">Tokàny alla Gundel ( classica ricetta ungherese ) ingredienti e dosi-</span></span></b><b><span style="color: blue;"><span style="background-color: yellow;"><span class="calibri110FFFFFFt"><br />800 gr. di filetto di manzo, - 180 gr. di fegato d'oca, -<br />150 gr. di fagiolini freschi, - 150 gr. di teste di asparagi, - 150 gr. di piselli, -<br />sale, zucchero</span></span></span></b><b><span style="color: blue;"><span style="background-color: yellow;"><span class="calibri110FFFFFFt"><span class="calibri110FFFFFFt"> - 100 gr. di funghi, - 20 gr. di strutto, - sale, pepe macinato, - prezzemolo, -<br />5 cl. di panna fresca, - sale, 6 uova, - 40 gr. di burro-800/</span></span></span></span></b><b><span style="color: blue;"><span style="background-color: yellow;"><span class="calibri110FFFFFFt"><span class="calibri110FFFFFFt"><span class="calibri110FFFFFFt">1000 gr. di patate, - 100 g. di strutto-</span></span></span></span></span></b><b><span style="color: blue;"><span style="background-color: yellow;"><span class="calibri110FFFFFFt"><span class="calibri110FFFFFFt"><span class="calibri110FFFFFFt"><span class="calibri110FFFFFFt">30 gr. di cipolle, - 100 gr. di strutto, - 15 cl. di vino rosso, - sale, pepe, maggiorana, -<br />10 gr. di farina.</span>- -<span style="color: red;">METHOD-</span></span></span></span></span></span></b><b><span style="color: blue;"><span style="background-color: yellow;"><span class="calibri110FFFFFFt"><span class="calibri110FFFFFFt"><span class="calibri110FFFFFFt"><span style="color: red;"><span class="calibri110FFFFFFt"> preparare questo piatto solo con filetto molto maturo,
riposato. Tagliatelo a striscie sottili come un mignolo e nello stesso
modo il fegato d'oca. Cuocete separatamente in acqua salata, zuccherata
un po',i fagiolini tagliati a pezzetti di circa 2 cm., le teste di
asparagi e d i piselli. Rosolate nello strutto i funghi tagliati
sottili, con sale, pepe e prezzemolo, fino a che tutto il liquido si è
consumato. Con le uova mescolate alla panna fresca e al sale, preparate
uova strapazzate. Preparate usando dello strutto bollente le patatine
tagliate a striscioline sottili come la paglia. Successivamente friggete
nello strutto le cipolle tagliate molto fini, poi abbrustolitele
insieme alla carne, al sale, al pepe, a poca maggiorana, scuotendo
continuamente il tegame. Quando la carne è semicotta, aggiungete il
fegato d'oca e i tre legumi che avete già cotto. Dopo pochi minuti di
cottura, servite immediatamente. Posate su un piatto ovale il tokàny,
nel centro sistemate le uova strapazzate a mo' di nido e alle due
estremità del piatto le patate. </span>
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Agnello arrosto all'indiana _ingredienti e dosi : 1 kg di agnello tagliato a piccoli pezzi - ½ tazza di yogurt -½ cucchiaino di zafferano ( a piacere ) - 15 gr di semi di cumino - 15 gr di garofano in polvere - 1 cucchiaio di acqua calda - 220 gr di burro - 2 grosse cipolle affettate -15 gr di cannella - Un pizzico di zenzero in polvere - 15 gr di cardamomo - 2 aglio tritata - 3 cucchiaino di sale -4 tazze di riso - 5 tazze d’acqua .METHOD.Riunite la carne e lo yogurt in una terrina, mescolate bene, lasciate riposare mezz’ora.In una tazza, diluite lo zafferano in 1 cucchiaio d’acqua calda.Fondete il burro in una larga casseruola e doratevi le cipolle.Unite alle cipolle la carne con lo yogurt, tutte le spezie, l’aglio, il sale e fate soffriggere finché la carne è rosolata da tutte le parti e ha formato una crosticina scura. Unite allora il riso e soffriggere per qualche minuto.Bagnate con 5 tazze d’acqua, aggiungete lo zafferano, mescolate; coprite e cuocete finché riso e carne sono teneri, servite caldo.</div><div><br />
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Poulet chasseur > ingredienti e dosi : 4 cuisses de poulet, avec dos, sans peau 1.2 kg <br />1/4 tasse farine blanche (tout usage) 30 gr <br />1 oignons, haché finement 200 gr <br />2 branches romarin frais, haché finement 10 gr <br />3 tranches bacon, haché 60 gr <br />2 c.à soupe huile d'olive 30 mL <br />2 c.à soupe beurre non salé 28 gr <br />1/3 tasse vin blanc 85 mL <br />1 1/4 tasse tomates concassée <br />>>> FATE COSI >>>Enfariner les morceaux de poulet. Hacher finement l'oignon, le romarin et le bacon. Faire
chauffer l'huile et le beurre dans un poêlon, à feu vif. Y faire
revenir les morceaux de poulet jusqu'à ce qu'ils soient bien dorés de
tous les côtés, environ 6-8 min. Retirer les morceaux et les réserver au
chaud dans le four. Ajouter dans le même poêlon le bacon, l'oignon
et le romarin. Cuire 2-3 min à feu moyen. Déglacer avec le vin blanc.
Cuire 6-8 min à feu moyen jusqu'à ce que le liquide soit complètement
réduit et absorbé. Ajouter les tomates en dés et remettre les
morceaux de poulet dans le poêlon. Saler et poivrer. Couvrir, et cuire à
feu moyen-doux 30-35 min, jusqu'à ce que le poulet soit tendre. Servir sur les assiettes chaudes.
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<b><span style="color: blue;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IbM8YvkjU8W7GfEQBfW8nQIrSTXLi2K4Vc8yQlogLV8C563U8UkL1urBeJX5L_gDq4h5T8tAH31XyqPiILd9FPQo7y5jOemyTLNQpHL-yE442EUVzXJtOE8srIk8CEFn7N5uDuBSEjD8/s1600/expo50.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IbM8YvkjU8W7GfEQBfW8nQIrSTXLi2K4Vc8yQlogLV8C563U8UkL1urBeJX5L_gDq4h5T8tAH31XyqPiILd9FPQo7y5jOemyTLNQpHL-yE442EUVzXJtOE8srIk8CEFn7N5uDuBSEjD8/s400/expo50.jpg" width="400" /></a></span></b></div>
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<b><span style="color: blue;">Poisson de Sonora _ingredienti e dosi </span></b><b><span style="color: blue;"><b></b></span></b>- 700 gr de poisson en filet - 300 gr de concombre - 75 gr de beurre - 1 tasse de lait - 2 oignons - 1 citron - 50 gr de beurre pour la sauce - 2 cuillères de farine
<br />
- 2 jaune d’œuf - 100 gr de fromage a piacere - 50 gr de beurre pour le plat - Sel et poivre<span style="color: purple;">-FATE COSI </span>- Faites frire dans les 50 gr de beurre, l’oignon coupé en morceaux
ainsi que les concombres. Rajoutez le lait, sel et poivre et laissez
bouilli jusqu’à former une purée._Poisson :> Saupoudrez les filets de poisson avec du sel et du poivre. Dans
une poêle, mettez la moitié du beurre et faites frire deux minutes de
chaque coté. Rajoutez quatre tasses d’eau, un oignon et sel. Laissez sur
le feu quelques instants afin que tout cuise dans la casserole . Servez le poisson avec la sauce.<br />
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Idli and Sambhar ( classica ricetta dell'India ) Ingredienti e dosi per 4 persone -<span class="inglist" style="line-height: 25px;">onion 2 finely chopped_</span><span class="inglist" style="line-height: 25px;">Tomato 3 finely chopped (big and juicy ones)_</span><span class="inglist" style="line-height: 25px;">Split yellow green gram (moong dal)-1/4 cup_</span><span class="inglist" style="line-height: 25px;">Green chillies 2 finely chopped _</span><br />
<span class="inglist" style="line-height: 25px;"> Turmeric powder a pinch_</span><span class="inglist" style="line-height: 25px;">Sambar powder -1 tsp ( optional )_</span><br />
<span class="inglist" style="line-height: 25px;"> Mixed Vegetables 1/3 cup (optional)_</span><span class="inglist" style="line-height: 25px;">Salt to taste</span><span style="color: red;">_<br />
<b> For the seasoning ..</b><span class="inglist" style="line-height: 25px;">oil 3 tsp</span> , <span class="inglist" style="line-height: 25px;">mustard seeds 1/2 tsp</span> , <span class="inglist" style="line-height: 25px;">urad dal 1/2 tsp</span> , <span class="inglist" style="line-height: 25px;">Hing/Asafoetida a generous pinch</span> , <span class="inglist" style="line-height: 25px;">curry leaves little_<i>(fate cosi )</i></span></span><span>Heat oil, add mustard seeds, when it splutters, add urad dal, hing and
curry leaves. Once dal changes to golden brown, add onions, green
chillies and saute until it turns transparent.(Add 3 chillies if you are
not using sambar powder).</span><span>Add tomatoes and cook for a few minutes. Add vegetables (mix of carrot,
potato, chow chow/chayote) at this stage if you are using it.</span><span>Add dal (moong dal/ pasi paruppu), salt needed, turmeric powder, sambar
powder, 1 cup of water and pressure cook for 3 whistles or until dal
turns soft.</span><span>Open the cooker once the pressure goes down. Mash the contents slightly and then boil on medium flame 2/3 minutes.</span><span>Garnish with coriander leaves and serve hot with idli or dosa or pongal.</span><span>This sambar should be watery, so adjust the consistency by adding more or less of water.</span>
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<h2> <span style="font-weight: normal;">Caldèro Oranais de mon père _<br /></span></h2>
<h2> <span style="color: blue;"><b><span style="font-weight: normal;"><br /></span></b></span></h2><div class="image-container center" id="container-2277613847">
<img alt="" class="tagImageSkyrock skyrockData_1_MediaNumber" src="https://i.skyrock.net/2987/56512987/pics/2277613847_2.jpg" />
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<div style="margin: 0px; padding: 0px; text-align: center;"><b><span style="text-decoration: underline;"></span></b>ingredienti e dosi pour 6/8 personnes -<br /></div>2 kg de poissons variés (Rascasse, grondin, dorade, bar etc.....) avec les têtes.-<br />1 cuillère à soupe de concentré de tomates -2 gros oignons -4 gousses d'ail -Persil -<br />1 ñoras ou une cuillerée et demi à soupe de paprika doux<br />Huile - ½ litre d'eau .>> Pour la sauce : 7 petites tomates -12 gousses d'ail -1 cuillerée à soupe de ñoras>>> FATE COSI >>> Dans une casserole, faire avec les têtes de poissons un fumet avec ½ litre d'eau.Dans un fait-tout, rissolez les oignons coupés en morceaux et 4 gousses d'ail.<br />Ajoutez une cuillerée à soupe et demi de paprika ou une ñoras.<br />Rajoutez le concentré de tomates. Versez sur cette préparation le fumet de poissons passé dans une passoire fine.Salez et poivrez.Cuire 15 à 20 minutes.<br />Déposez dans cette préparation les poissons et les tomates entières pendant 15 minutes.<br />Retirez les poissons et conservez les au chaud (on peut réchauffer au micro ondes).<br />Retirez les tomates, enlevez la peau et concassez les.<br />Dans un pilon, écrasez les 12 gousses d'ail, ajoutez la cuillerée à soupe de ñoras et versez la tomate sur cette préparation.Déposez la sauce dans une casserole et rechaufez à la dernière minute. (le goût de cru doit se sentir).Pendant ce temps, faire cuire dans le bouillon du riz ou des pâtes.<br />Nettoyez grossièrement les poissons, chauffez les au micro ondes et versez cette sauce sur les poissons chauds.Servez en accompagnement le riz ou les pâtes.
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<span style="font-weight: normal;"> <span style="color: blue;">Chaufa de mariscos ( ricetta peruana ) ingredienti .</span></span>1 kg. de arroz blanco cocido -2/3 docenas de almejas - ¼ de kg de langostinos - 2 docenas de caracol - 3 docenas de conchitas -1 atado de cebolla china - ¼ de kg. de pulpo - 1 cucharadita de ajo molido - ½ taza de caldo de pescado - Canela china -3 huevos - 1 cucharadita de kión -salsa de soja - aceite ajonjolí_<span style="color: purple;">fate cosi -</span>En aceite de ajonjolí, dorar el ajo y el kión, añadir la
½ taza de caldo. Lavar bien los mariscos y picarlos y agregarlos a la preparación.
Rectificar la sal. Dejar cocer 3 minutos., durante ese tiempo, preparar una tortilla con los huevos. Picarla
en cuadritos y reservar.Incorporar la cebolla china finamente picada a la primera preparación.
Agregar la tortilla de huevo picada. Mezclar esta preparación con el
arroz frio y un poco de salsa de soja.</h2>
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<div class="MsoNormal">
<b></b></div>
<div class="MsoNormal">
<i>- 1 kg di fagioli neri</i></div>
<div class="MsoNormal">
<i>- acqua in abbondanza</i></div>
<div class="MsoNormal">
<i>- 2 lingue affumicate</i></div>
<div class="MsoNormal">
<i>- 1/2 Kg di pancetta</i></div>
<div class="MsoNormal">
<i>- 1/2 Kg di costolette di maiale salate</i></div>
<div class="MsoNormal">
<i>- 1/2 d' arista</i></div>
<div class="MsoNormal">
<i>- 1/2 kg di salciccia affumicata</i></div>
<div class="MsoNormal">
<i>- 2 cotechini</i></div>
<div class="MsoNormal">
<i>- 300 g di lardo affumicato</i></div>
<div class="MsoNormal">
<i>- 3 cipolle tritate</i></div>
<div class="MsoNormal">
<i>- 3 foglie di alloro</i></div>
<div class="MsoNormal">
<i>- succo d' arancia</i></div>
<div class="MsoNormal">
<i>- olio</i></div>
<div class="MsoNormal">
<i>- sale e pepe</i></div>
- See more at:
http://www.quotidianogiovanionline.it/CostumeESociet/Esploso/8789/La-ricetta-del-gioved-Feijoada-carioca-con-Llajua#sthash.JiS6Gy3q.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<ul>
<li class="ingredient" rel="v:ingredient">1 kg e ½ di carne di manzo tenera
</li>
<li class="ingredient" rel="v:ingredient">½ kg di carne bovina
</li>
<li class="ingredient" rel="v:ingredient">6 patate grandi
</li>
<li class="ingredient" rel="v:ingredient">4 cipolle medie
</li>
<li class="ingredient" rel="v:ingredient">1 pomodoro
</li>
<li class="ingredient" rel="v:ingredient">1 porzione di piselli
</li>
<li class="ingredient" rel="v:ingredient">1 locoto (peperoncino boliviano)
</li>
<li class="ingredient" rel="v:ingredient">Sale q.b.
</li>
<li class="ingredient" rel="v:ingredient">Olio q.b.
</li>
<li class="ingredient" rel="v:ingredient">Acqua
</li>
<li class="ingredient" rel="v:ingredient">6 baccelli di peperoncino
</li>
<li class="ingredient" rel="v:ingredient">Pepe q.b.
</li>
<li class="ingredient" rel="v:ingredient">Cumino q.b.
</li>
<li class="ingredient" rel="v:ingredient">3 spicchi d’aglio</li>
</ul>
<div class="guide_text instructions">
<b>Attrezzi:</b> 2 padelle<br />
<b>Procedimento:</b><br />
<ul>
<li>Tritare finemente 3 delle 4 cipolle e soffriggere a fuoco basso con un filo d’olio;</li>
<li>Aggiungere i 6 baccelli di peperoncino, il pepe, il cumino, l’aglio macinati e mescolare per qualche minuto;</li>
<li>Aggiungere i piselli e far soffriggere tutto;</li>
<li>A parte tagliare a pezzetti ½ pomodoro, aggiungere dell’acqua e lasciar cuocere per 30 minuti;</li>
<li>Nel frattempo tagliare la carne a dadi di media grandezza e aggiungerla al soffritto e lasciar cuocere per altri 30 minuti;</li>
<li>Quando
la carne è a metà cottura, aggiungere le patate tagliate in sei parti e
toglierle appena sono completamente cotte. Attenzione: il piatto deve
rimanere sugoso.</li>
<li>Ora preparare a parte la salsa: lavare il ½
pomodoro rimasto e il locoto, tritare finemente entrambi gli
ingredienti e aggiungervi una cipolla tagliata per il lungo a
listarelle. Condire la salsa con olio e sale;</li>
<li>Servire in
una ciotola il Saice composto dal soffritto con la carne, le patate e i
pomodori cotti, il tutto ben amalgamato. Decorare con la salsa.</li>
</ul>
</div>
- See more at:
http://www.deabyday.tv/cucina-e-ricette/secondi/guide/11746/Il-Saice-Tarije-o--un-esplosione-di-gusto-per-vivere-l-allegria-del-Sud-America.html#sthash.pXvvA4Ji.dpuf</div>
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<span style="color: purple;">Picadillo-ingredienti e dosi <b><span style="color: #5040ae;">- </span></b></span><b><span style="color: #5040ae;">350/400g di macinato di manzo -</span></b><b><span style="color: #5040ae;"> 1/2 patata media</span></b><b><span style="color: #5040ae;"> -2 pomodori freschi</span></b><b><span style="color: #5040ae;"> -1 Carota</span></b><b><span style="color: #5040ae;"> - ¼ di Cipolla -</span></b><b><span style="color: #5040ae;"> Pepe</span></b><b><span style="color: #5040ae;"> e Sale)</span></b><b><span style="color: #5040ae;"> -Olio di mais</span></b><b><span style="color: #5040ae;"> -Lattuga</span></b><b><span style="color: #5040ae;"> -Avocado (opzionale)</span></b><b><span style="color: #5040ae;"> -Cumino (opzionale)_<span style="color: #274e13;">fate cosi </span></span></b><b><span style="color: #5040ae;"><span style="background-color: red;"><span style="color: yellow;">. In un tegame mettete un cucchiaio d’olio a scaldare e aggiungete il macinato e un pomodoro intero. Cuocete a fuoco basso. Nel frattempo tagliate la patata, la cipolla e la carota a piccoli dadini..Quando il pomodoro sarà cotto frullatelo in un mixer con un po’ d’acqua (50 ml circa), un pizzico di cumino e il pepe.Versate
la salsa così ottenuta nel tegame dove state cuocendo la carne e subito
dopo aggiungete le verdure (che precedentemente avete tagliato).Continuate
a cuocere il tutto, mescolando ogni tanto, finchè non saranno cotte le
verdure (patate e carote). Infine aggiungete 2-3 pizzichi di sale.Se
vedete che il composto è troppo asciutto aggiungete un po’ d’acqua che
aiuta anche a facilitare la cottura delle verdure ed ottenere una
cottura più omogenea. Il picadillo può essere
considerato, come consistenza, come il ragù bolognese e perciò può
essere più o meno asciutto: potete fare come piace a voi.-</span></span></span></b></h2>
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<h2> photo del 01/06/2021 > <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4Z9_ymurOmSOc6mf3PEiVwfoAsg_g7bVeex-LtZ-rKEUrAVZdWWbYlsOvEr2jY-WHlpdcOSoc3xAAkOGU6tYedYCta-H1PJTEW6_r3_3q5602b-JvdHBA3u4Jeit54Eb5yCHGzngzq-E/s2048/IMG_4054%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4Z9_ymurOmSOc6mf3PEiVwfoAsg_g7bVeex-LtZ-rKEUrAVZdWWbYlsOvEr2jY-WHlpdcOSoc3xAAkOGU6tYedYCta-H1PJTEW6_r3_3q5602b-JvdHBA3u4Jeit54Eb5yCHGzngzq-E/s320/IMG_4054%255B1%255D.JPG" width="320" /></a></div><br /></h2>
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<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<div class="MsoNormal">
<b></b></div>
<div class="MsoNormal">
<i>- 1 kg di fagioli neri</i></div>
<div class="MsoNormal">
<i>- acqua in abbondanza</i></div>
<div class="MsoNormal">
<i>- 2 lingue affumicate</i></div>
<div class="MsoNormal">
<i>- 1/2 Kg di pancetta</i></div>
<div class="MsoNormal">
<i>- 1/2 Kg di costolette di maiale salate</i></div>
<div class="MsoNormal">
<i>- 1/2 d' arista</i></div>
<div class="MsoNormal">
<i>- 1/2 kg di salciccia affumicata</i></div>
<div class="MsoNormal">
<i>- 2 cotechini</i></div>
<div class="MsoNormal">
<i>- 300 g di lardo affumicato</i></div>
<div class="MsoNormal">
<i>- 3 cipolle tritate</i></div>
<div class="MsoNormal">
<i>- 3 foglie di alloro</i></div>
<div class="MsoNormal">
<i>- succo d' arancia</i></div>
<div class="MsoNormal">
<i>- olio</i></div>
<div class="MsoNormal">
<i>- sale e pepe</i></div>
- See more at:
http://www.quotidianogiovanionline.it/CostumeESociet/Esploso/8789/La-ricetta-del-gioved-Feijoada-carioca-con-Llajua#sthash.JiS6Gy3q.dpuf</div>
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<span style="color: blue;"><i><span style="color: red;"><span style="background-color: yellow;">Sci ( zuppa della Russia ) ingredienti</span></span></i></span>- La preparazione degli sci e' stata sempre considerata
una vera arte. Il principale componente degli sci e' il
cavolo cappuccio bianco fresco o marinato. Si possono usare anche gli
spinaci, l'ortica, e l'erba acetosella. Si cuociono nel brodo di carne,
di pesce, di funghi o semplicemente nell'acqua. Si servono con pezzi di
carne, di pesce o di funghi a seconda del brodo nel quale sono stati
cotti. Gli sci di erba acetosella o di ortiche si servono con le uova
sode.Per preparare gli sci di cavoli freschi
servono: 2/4 carote, 20 gr di prezzemolo e 1 cipolla. Si affetta
il tutto e si fa appassire in padella. Intanto si tagliano a
striscioline 600 gr di cavolo ( se e' della specie tardiva prima di
tutto si mette nell'acqua bollente per 2 /3 minuti per togliergli il
sapore amarognolo).,nel brodo bollente preparato in precedenza (
di carne, di pesce o di funghi) mettete i cavoli e riportate a bollore,
aggiungete le verdure soffritte e cuocete per 30-40 minuti. Volendo,
potete aggiungere patate tagliate a cubetti e pomodori freschi. 5 o 10
minuti prima della fine della cottura si aggiunge una foglia di alloro,
sale e pepe.Per fare gli sci con i crauti si procede
nel modo seguente. Si prende mezzo chilo di crauti e si lavano e si
strizzano bene. Si mettono in un tegame con 50 grammi di olio, e un po'
di brodo o acqua perche' non brucino, si copre e si fanno cuocere,
dapprima a fuoco vivace e poi lentamente per circa un'ora e mezzo,
mescolando ogni tanto.Affettate 80 gr di carote, 20 gr di
prezzemolo, 100 grammi di cipolle, aggiungete un po' di pasta di
pomodoro e fate appassire in padella. Aggiungete il tutto ai cavoli
10-15 minuti prima della fine della cottura.Passate il tutto nel brodo bollente e
lasciate cuocere ancora 20/30 minuti, aggiungete sale, foglia di alloro e
pere e cuocete ancora per 5/,10 minuti.Aggiungete nei piatti gia' colmi la smetana (panna acida) e un po' di verdura tritata finemente.</h2>
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<span style="color: blue;"><i><span style="color: red;"> <span style="color: black;">++++++++++</span></span></i></span></h2><h2><br /><br /><br /><br /></h2><div class="frontadmin-blog-article-wrapper"><h2 class="bloc_title"> *************<br />
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Gigot d'Agneau a la mutarde_ ingrédients pour 4/6 personnes ,<br />- 1 gigot d'agneau<br />- sel & poivre du moulin<br />- 1 cuillère à soupe de massa de pimentão (ou de paprika)<br />- 2 feuilles de laurier<br />- 2 brins de romarin<br />- 200 ml de vin blanc sec<br />- 1 tête d'ail entière<br />- 12 échalotes<br />- 1 kg de pommes de terre<br />- 1 piment sec moulu<br />- 100 ml d'huile d'olive<br />- 1 cuillère à soupe de moutarde de Dijon<br />>FATE COSI >> Pratiquer
quelques entailles profondes à l'aide d'un couteau bien aiguisé dans la
partie la plus épaisse du gigot. Assaisonner uniformément le gigot avec
du sel, du poivre, la massa de pimentão, le laurier et le romarin.
Arroser avec le vin blanc et laisser mariner pendant au moins 2 heures.Préchauffer le four à 190ºC. Mettre le gigot et sa marinade dans un grand plat à four.Couper
la tête d'ail entière et les échalotes en deux, sans les peler.
Éplucher les pommes de terre, laver, égoutter et couper en moitiés.
Disposer l'ail, les échalotes et les pommes de terre autour du gigot.Assaisonner
les légumes avec du sel, du poivre et le piment moulu. Arroser
l'ensemble avec l'huile d'olive et enfourner à 190ºC pendant 1 heure
environ. Arroser de temps en temps avec le jus de cuisson.Transférer le gigot dans un plat de service. Garnir avec l'ail, les échalotes et les pommes de terre.Émulsionner le jus restant au fond du plat de cuisson avec la moutarde. Arroser la viande avec la sauce et servir sans attendre.<h2>
<span style="color: blue;"><i><span style="color: red;"> <span style="color: black;">++++++++++</span><br /></span></i></span></h2>
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<span style="color: blue;"><i><span style="color: red;"> </span></i></span></h2>
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<span style="color: blue;"><i><span style="color: red;">Gnocchi alla bava -ingredienti e dosi per 4 persone:</span></i></span>200 gr di farina 00 - 200 gr di farina di grano saraceno -1/2 l di panna -100 gr di Toma Piemontese -50 gr di fontina -sale -pepe bianco in grani -farina per la spianatoia_<span style="color: purple;">fate cosi </span><span style="color: purple;">// Setacciate insieme i due tipi di farina, impastandoli con l’acqua
necessaria e una generosa presa di sale; lavorate a lungo l’impasto,
quindi copritelo con un canovaccio e fatelo riposare in luogo fresco per
un’ora.Trascorso questo tempo ricavate dall’impasto dei rotolini,
poi tagliateli a pezzetti di 2/3 cm circa; premete leggermente con il
pollice al centro di ognuno per formare l’incavo., a mano a mano che sono
pronti poneteli sulla spianatoia infarinata.Versate in un tegame la panna, scaldatela a fuoco
dolce, quindi unitevi la toma tagliata a pezzetti e la fontina a
fettine. Mescolate finché il tutto si sarà ben amalgamato, quindi
togliete la crema dal fuoco e insaporitela con pepe bianco macinato al
momento.<br />Cuocete gli gnocchi in acqua bollente salata, scolateli con
il mestolo forato non appena affioreranno alla superficie, quindi
conditeli con la crema di formaggio e servite.</span></h2>
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<span style="color: blue;">Chicken parmesan - ingredienti e dosi / <span style="background-color: yellow;">salsa marinara .</span></span>2 Tbsp extra virgin olive oil - 1/4 cup finely chopped yellow onion- 2 garlic cloves, minced - salt and freshly ground black pepper - 1 tsp dried parsley -1/4 tsp dried oregano - 1 pinch red pepper flakes -1 (28 oz) can crushed tomatoes - 1 bay leaf -2 Tbsp chopped fresh bas.<span style="color: red;">chicken ingredienti-</span>2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded to 1/2-inch thick , salt , 2 oz whole-milk mozzarella cheese, shredded (1/2 cup) , 2 oz provolone cheese, shredded (1/2 cup) (I just bought a very thick slice from the deli counter, then grated it) , 2 egg , 1 Tbsp all-purpose flour , 1 1/2 oz parmesan cheese, grated (1/2 cup) , 1/2 cup Panko bread crumbs , 1/2 tsp garlic powder , 1/4 tsp dried oregano , 1/4 tsp freshly ground black pepper , 3 1/2 Tbsp extra virgin olive oil , 1/4 cup torn fresh basil _<span style="background-color: yellow;">FATE COSI .per la salsa .</span>Heat 2 Tbsp olive oil in a medium saucepan over medium-high heat. Once
hot add in onions and saute for 1 1/2 minutes then add garlic, 1/4 tsp
salt, parsley, oregano and red pepper flakes and saute 30 seconds
longer. Stir in crushed tomatoes, sugar, bay leaf and 2 Tbsp fresh
basil, then add additional salt if desired and season with pepper to
taste. Bring mixture to a simmer then reduce heat to medium-low and
allow to simmer 20 minutes, stirring occasionally, until thickened.
Remove from heat and cover saucepan with lid.<span style="color: red;">FATE COSI .chicken ,</span>While
sauce is simmering, sprinkle each side of the chicken cutlet lightly
with salt (about 1/16 tsp per each side), let stand at room temperature
20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set
aside. Adjust oven rack 4-inches from broiler element and preheat
broiler.In
a shallow dish, whisk together flour and egg until smooth. In a
separate shallow dish, toss together Parmesan cheese, Panko bread
crumbs, garlic powder, oregano and 1/4 tsp pepper. Pat chicken dry with
paper towels. Working with 1 chicken cutlet at a time, dredge chicken in
egg mixture coating both sides and allowing excess to run off, then
immediately transfer to Parmesan mixture and coat both sides with
mixture, while pressing gently to allow crumbs to adhere. Transfer
chicken to a plate and repeat process with remaining chicken cutlets.
Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick
skillet and heat over medium-high heat. Once oil is hot, add 2 coated
chicken cutlets and fry without moving them until bottom is crispy and
golden brown, about 1 1/2 - 2 minutes, then using metal tongs rotate to
opposite side and cook until golden brown, about 1 1/2 - 2 minutes
longer. Transfer fried chicken to a large plate lined with paper towels
to drain. Repeat process with remaining 2 pieces of chicken.Place
cutlets on rimmed baking sheet and sprinkle Mozzarella cheese mixture
evenly over cutlets. Broil in oven until cheese is melted and beginning
to brown, about 3 /4 minutes (keep a close eye on it, make sure
internal temp of chicken reaches 165 degrees). Remove from oven and
cover each cutlet with 2 Tbsp marinara sauce. Sprinkle tops evenly with
remaining 1/4 cup fresh basil and serve immediately, adding additional
sauce while enjoying, as desired.
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<div class="text-image-container" itemprop="articleBody"><br /><br /><div style="margin: 0px; padding: 0px; text-align: center;"><b><i><span style="text-decoration: underline;">Crèpes Carbonara >> Temps de préparation :</span> 60 minutes<br /><span style="text-decoration: underline;">Temps de cuisson :</span> 30 minutes<span style="text-decoration: underline;"></span><span style="color: #60002f;"></span><span style="text-decoration: underline;"> - Ingrédients pour 4 Personnes :</span><span style="text-decoration: underline;"> >>> Pour les crêpes :</span><br />- 300 gr de farine - 4 oeufs - 60 gr de beurre fondu - 1/2 litre de lait - 1 pincée de levure .<br /><span style="text-decoration: underline;">>> Pour la crème carbonara :</span> - 180 gr <span style="color: black;">(1 petite boîte)</span> de champignons de Paris<br />- 1 oignon - 1 cuillère à soupe de fond de veau - 200 gr de lardons - 60 cl de crème fraîche épaisse .<br /><span style="text-decoration: underline;">>>>FATE COSI >> </span>Faire les crêpes puis les coupées en lamelles <span style="color: black;">(comme des tagliatelles)</span><br />Dans une grande casserole ou marmite, faire fondre une noisette de beurre avec un peu d'huile <span style="color: black;">(pour éviter que cela noircisse).</span>Puis,
faire revenir les lardons, champignons et oignons. Une fois le tout
bien doré, verser la crème et y ajouter le fond de veau. Laisser mijoter un bon 1/4 d'heure.<br />Dans la même casserole, mélanger les tagliatelles de crêpes à la sauce.</i></b></div></div></div></div><h2>
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<span style="color: #274e13;"><span style="color: red;">Ndocca Ndocca ( Abruzzo ) ingredienti e dosi .</span></span><span style="color: #274e13;"><span style="color: red;"> guanciale, musetto, orecchie, piedini di maiale, alloro, rosmarino, aglio, peperoncino piccante, aceto, pepe, sale_<span style="color: blue;">fate cosi -</span></span></span>In
un tegame di coccio mettere a bagno in acqua acidulata con una
cucchiaiata d'aceto le varie parti del maiale, lasciandovele per una
notte. Al mattino tagliarle a pezzi grossolani, aggiungere gli
ingredienti e cuocere con abbondante acqua per circa 4 ore. Durante la
cottura eliminare il grasso che sale in superficie.</h2>
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<span style="color: #274e13;"> <span style="background-color: yellow;"><span style="color: red;"> <span style="color: purple;">COCKTAIL , Tom Collins _ </span></span></span></span><span style="color: #274e13;"><span style="background-color: yellow;"><span style="color: red;"><span style="color: purple;">1 oz fresh lemon juice- 1 ti</span></span></span></span><span style="color: #274e13;"><span style="background-color: yellow;"><span style="color: red;"><span style="color: purple;">ps sugar - 1½ oz of gin - Lemon slices :>></span></span></span></span><span style="color: #274e13;"><span style="background-color: yellow;"><span style="color: red;"><span style="color: purple;">Mix sugar, gin, and juice over ice in mixing glass. Stir, strain in
cocktail glass with ice, and top off with soda water. Garnish with lemon
slices .</span></span></span></span></h2>
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<span style="color: #274e13;"><span style="background-color: yellow;"><span style="color: red;"> <span style="color: blue;">cocktail , Casanova_</span></span></span></span><span class="ff5 fc0 fs11">Rum (30%), Cognac (30%), Gin (30%), Angostura (10%)>> </span><span class="ff5 fc0 fs11 fb"></span><span class="ff5 fc0 fs11">Preparare nello shaker con pochi cubetti di ghiaccio. Versare il rum,
il cognac, il gin e l'angostura. Servire in un bicchiere tumbler
stretto, aggiungendo altri cubetti di ghiaccio.</span></h2>
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<span style="color: #274e13;"><span style="background-color: yellow;"><span style="color: red;">Alfajores ( Peru ). ingredienti e dosi per 20/24 makes _</span></span></span> For the cookies:1-1/2 cups unsalted butter -1 cup confectioners' sugar -2 tablespoons granulated sugar -1/4 teaspoon salt -1/4 teaspoon almond extract -1/2 teaspoon vanilla extract- 1/3 cup ground almonds (can be ground in a food processor) -3 cups unbleached all-purpose flour<span style="color: blue;"> -for the filling :</span>2 cups firmly packed brown sugar -1 cup half & half or light cream or evaporated milk -<span rel="v:ingredient"> -3 tablespoons unsalted butter - 1/2 teaspoon vanilla extract-</span>To make the cookies:>> Cream the butter with the powdered sugar until fluffy. Stir in salt,
extracts, ground almonds and flour. Wrap and chill 30 minutes. (If you
chill longer, you have to let the dough warm up a bit before it can be
rolled. Or, do what professional pastry chefs do: whack it with a
rolling pin until it becomes more malleable). Mealwhile, make the filling:>>> In a medium saucepan, heat brown sugar with cream over medium heat. As
it cooks, brush inner sides of pan with a pastry brush dipped in cold
water. This wipes away grainy sugar crystals. Heat until mixture
reaches soft ball stage (238-240 F). Remove from heat - let cool to
about 110 F. Stir in the butter and beat until mixture is thickened.
Add vanilla. (Heat to loosen or add additional cream). If mixture is too
thin, add in confectioners' sugar.To bake the cookies:Roll out dough 1/4 inch thick. Cut in 2-1/2-inch circles. Bake on a
parchment-lined baking sheet at 350 F for 12-14 minutes. Cool baking
sheets between batches. Cool cookies on wire racks.<span style="color: red;"> - to assemble Alfajores_</span>Spread some caramel filling on a cookie. Top with another cookie and press together nicely. Be careful, these are fragile. Dust tops with confectioner's sugar.</h2>
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<td width="439"><br /></td>
<td width="435"><b> </b><b><span style="color: blue;">Spongata Emiliana - ingredienti e dosi . </span></b>450 gr di miele<br />
250 gr di mostarda di frutta<br />
120 gr di gherigli di noce pelati<br />
100 gr di pane grattugiato<br />
80 gr di mandorle<br />
75 gr di uvetta ammorbidita<br />
75 gr di pinoli<br />
cannella, noce moscata, zucchero a velo<br />
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<span style="color: red;">per la pasta frolla .</span><br />
300 gr di farina<br />
125 gr di zucchero<br />
125 gr di burro<br />
2 uova </td>
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<td colspan="2"><b> <strike><span style="color: blue;">method-</span></strike></b>Tagliate a pezzetti la mostarda di frutta, tritale le mandorle e le noci.<br />
Sciogliete il miele a caldo con ½ bicchiere d'acqua. Unite al
miele tutti gli altri ingredienti del ripieno e un pizzico di ogni
spezia. Coprite e lasciate riposare per almeno 3 giorni (non in
frigorifero): la ricetta classica prevede ben 15 giorni... a voi la
scelta.Preparate la pasta frolla mescolando velocemente tutti gli
ingredienti con la punta delle dita senza lavorare troppo l'impasto.
Dividete la pasta in due e tirate due dischi di circa 28 centimetri
ognuno.Rivestite la placca del forno con un foglio di carta
antiaderente e sistematevi un disco di pasta frolla. Disponetevi sopra
il ripieno lasciando libero circa un centimetro di bordo.Coprite con il secondo disco premendo bene la pasta per
chiudere. Infornate per 20 minuti a 190 gradi. Spolverizzate la Spongata
di zucchero a velo.</td></tr>
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Chaudrèe de palourdes _ Ingrédienti e dosi : 2 c. à table de beurre -<br />1 tasse d'oignons en dés - 1/2 tasse de céleri en dés -<br />1/2 tasse de poireau tranché (blanc seulement) - 1/4 c. à thé d'ail haché <br />2 c. à table de farine - 1 litre plus 1 tasse de lait <br />1 tasse de palourdes dans leur jus - 1 tasse de pommes de terre en dés <br />1 c. à table de sel - 1/4 c. à thé de poivre blanc - 1 c. à thé de thym séché -1/2 tasse de crème épaisse<br />>> FATE COSI >>Dans une casserole à soupe, faire fondre le beurre à feu moyen. <br />Ajouter les oignons, le céleri, le poireau et l'ail. Faire sauter 3 minutes. <br />Retirer du feu et ajouter la farine. Bien mélanger. Ajouter le lait et tourner vigoureusement. <br />Égoutter les palourdes et ajouter le jus à la soupe. Remettre doucement à bouillir et remuer à l'occasion. <br />Baisser le feu et laisser mijoter. Ajouter les pommes de terre et les assaisonnements. <br />Laisser mijoter 10 minutes. Ajouter les palourdes et laisser mijoter 5 à 8 minutes de plus. <br />Terminer avec la crème épaisse et servir <br /></div><div class="separator" style="clear: both; text-align: center;"> </div>
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<span style="color: red;"> Stuffed Calamari - ingredienti e dosi per 4 persone :</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> </span><span style="font-family: "times new roman" , "times"; font-size: 12pt;">4 whole calamari, cleaned with the tentacles removed</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"><span style="text-decoration: underline;"> - For the stuffing:</span></span>1/2 cup breadcrumbs<span style="font-family: "times new roman" , "times"; font-size: 12pt;"> 3/4 cup Parmigiano Reggiano cheese</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> - 4 ounces fresh mozzarella cheese, drained and cubed - </span><span style="font-family: "times new roman" , "times"; font-size: 12pt;">4 tentacles of the calamari, cleaned and roughly chopped</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> - 15/ 20 olives, pitted and roughly chopped or quartered (reserve a handful of whole olives for the garnish)</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> 10/12 cherry tomatoes, quartered (reserve a handful of whole cherry tomatoes for the garnish)</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;">2 tablespoons chopped fresh parsley, plus more for the garnish</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> - About 1/3 cup whole milk, plus more if needed</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> - Sea salt, to taste</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> - Freshly ground black pepper, to taste (optional)</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> - 1 egg - </span><span style="font-family: "times new roman" , "times"; font-size: 12pt;">2 tablespoons extra-virgin olive oil</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> - 3/4 sprigs of thyme<strike><span style="color: blue;">- fate cosi -</span></strike></span><span style="font-family: "times new roman" , "times"; font-size: 12pt;"> </span><span style="font-family: "times new roman" , "times"; font-size: 12pt;">Preheat an oven to 300°F</span><span style="font-family: "times new roman" , "times"; font-size: 12pt;">To
make the stuffing, in a bowl mix together the breadcrumbs, both
cheeses, calamari tentacles, olives, cherry tomatoes, and parsley. Add
the milk. The consistency should be fairly wet/loose. Add more milk if
needed. Add salt and pepper to taste. Stir in the egg to bind the
stuffing.</span>Stuff
each calamari fairly full and close each with two toothpicks
(toothpicks should have been soaking in water). There will be stuffing
left over. Place the stuffed calamari in a baking dish and the extra
stuffing and reserved handfuls of olives and tomatoes around the
calamari. Drizzle the extra-virgin olive oil over the calamari and
garnish. Place the sprigs of thyme on top of the calamari. Bake for
10-15 minutes. Remove from the oven and top with a little chopped
parsley. Slice the calamari in 3/4-inch medallions. Serve with the
"sauce" created from the extra stuffing, olive oil and garnish. </h2>
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<span style="color: red;">Puchero - ingredienti e dosi :</span> Oil 3 tablespoons - Onion, chopped 1 -Garlic, minced 4 / 6 cloves - Tomatoes, chopped 1 cup -Water 6 cups -Chicken, cut into serving pieces 1 (3-pound) -Pork butt, cubed 1 pound -Spanish chorizo, or other garlic sausage, cut into rounds 2 -Chickpeas, cooked 2 cups -Potatoes or sweet potatoes, peeled and cut into chunks 3 -Carrots, peeled and chopped 3 -Cabbage, cut into wedges 1/2 head - Salt and pepper_<span style="color: blue;">fate cosi-</span> Heat the oil in a large pot over medium-high flame. Add the onion
and saute until translucent and wilted, 4 to 5 minutes. Add the garlic
and saute another 1 to 2 minutes. Add the tomatoes and cook for another 4
to 5 minutes.Add the water, chicken, pork and sausage. Bring to a boil, then
reduce heat to medium-low and simmer, covered, for about 1 1/2 hours, or
until the meats are tender.Add the chickpeas, potatoes, carrots and cabbage and season with
salt and pepper. Return to a simmer and cook for another 20 minutes or
so until the vegetables are cooked through.Adjust seasoning and serve in bowls. Or remove the meat and
vegetables to a separate serving platter and serve the broth as a soup.
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<b><span style="color: blue;">Mushrooms with Cognac : ingredienti e dosi per 3/4 persone -</span></b>1 pound of mixed mushrooms (cremini, oyster, shiitake), cleaned with larger mushrooms cut in half -, 4 tbsp. extra virgin olive oil -, 1-1/2 tsp. sea salt -, 1 tsp. freshly ground black pepper-,1 tbsp. rosemary, chopped -, 2 tbsp. cognac - ,chopped parsley for garnish-<span style="color: red;">fate cosi -</span>Preheat the oven to 400 degrees F. Combine your mushrooms in a bowl and add the olive oil, making sure that the mushrooms are evenly coated.Add the salt, pepper and rosemary and mix well.Take one sheet of parchment paper (it should be roughly 18 x 22 inches in size) and place it on a counter.Pile the mushroom mixture in the centre of the parchment, flattening
the mushrooms slightly so that they’re not mounded too high in the
centre. Drizzle on the cognac.Cover the mushrooms with another sheet of parchment of equal size.Fold all the ends of the parchment up and in so that a tight seal forms on all sides.Slide the parchment package onto a baking sheet and then place in the oven.Bake for 15 minutes and then remove. Open the package (carefully as a lot of steam will be released).Taste the mushrooms and adjust seasoning.Place the mushrooms in a bowl and sprinkle on the parsley before serving. </h2>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: blue;">Miss Kay's honey Pecan Pie-ingredienti e dosi : </span>3 - large eggs, beaten </span><span style="font-family: "georgia" , "times new roman" , serif;">; 3/4 - cup granulated sugar</span>;<br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 - tablespoons butter, softened</span>;<br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 - teaspoon salt</span> ;<span style="font-family: "georgia" , "times new roman" , serif;">1 - teaspoon vanilla extract</span> ;<br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 - cup light corn syrup</span><span style="font-family: "georgia" , "times new roman" , serif;"> ;1/2 - cup honey</span> ;<br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 - cups chopped pecans</span> ;<br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 - 9 inch store bought deep dish pie crust, unbaked or homemade</span><span style="color: red;">-fate cosi -</span><span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350 degrees. Beat the eggs with an electric mixer until fluffy (about 8 minutes). </span><span style="font-family: "georgia" , "times new roman" , serif;">In
a separate large mixing bowl stir together the sugar, salt, butter,
vanilla and syrups. Gently fold in the eggs. Gently fold in the pecans. </span><span style="font-family: "georgia" , "times new roman" , serif;">Pour
filling into the pie crust and place pie on a baking sheet. Bake for
40-50 minutes , until the filling is almost set (You still want the
filling to jiggle just a bit in the center) because the pie will
continue to set up as it cools. Let pie cool completely before cutting. Pecan Pies are best made the
morning of or a day before you want to serve them (to give them time to
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<span style="background-color: yellow;"><i><span style="color: blue;">SOONDUBU Jjigae -ingredienti e dosi per 2 persone -</span></i></span>450 ml of water - 2 piece of Kombu - 1 tablespoon of chicken stock (little bit more if no seaweed) - 250 gr of Silken tofu - 1/2 medium onion - 2 cloves of garlic -1/2 Courgette (zucchini) - 1 mushroom -3 tablespoons of Kimchi (optional) -Some prawns/mussels ecc.ecc (optional) - 1 Tablespoon of Red Pepper powder -1 Tablespoon of Soy sauce _<span style="color: red;">fate cosi -</span> This
dish is relatively easy to make, and doesn't take to long. Begin by
putting about 450ml of water in a saucepan, add to this a couple of
pieces of seaweed and some chicken stock.Bring this to boil, whilst this is happening slice the onion,
mushroom and courgette. Once boiling add these to the saucepan, crush a
couple of cloves of garlic and pop them in as well with some kimchi if
you have some.Allow
this to boil for a few minutes so that the vegetables have softened, At
this time add a tablespoon of red pepper powder , and a tablespoon of soy sauce, mix well so that
the sauce is well spread.Once cooked add some seafood, and
soondubo. This needs to cook for about 5 minutes. During this time it is
better not to stir the pan instead shake the pan a few times to mix the
stew together.<br />
<span style="color: red;">** conseil du chef adrianomennillo:</span><span id="result_box" lang="it"><span class="hps">Soondubu</span> <span class="hps">jjigae</span> <span class="hps">è uno stufato</span> <span class="hps">caldo e speziato</span> <span class="hps">che è molto popolare</span> <span class="hps">in Corea,</span> <span class="hps">a base di</span> <span class="hps">tofu</span> <span class="hps">di seta</span> <span class="hps atn">(</span><span>arricciato</span>) <span class="hps">con</span> <span class="hps">frutti di mare ,</span> <span class="hps">gamberetti</span> <span class="hps">e cozze</span> , ciò che rende il <span class="hps">Soondubu</span> <span class="hps">è</span> <span class="hps">il</span> <span class="hps">tofu</span> <span class="hps">setoso</span>, <span class="hps">che</span> <span class="hps">appena si scioglie</span> <span class="hps">e scivola</span> <span class="hps">in bocca</span> <span class="hps">lasciando un</span> <span class="hps">sapore delizioso</span>, <span class="hps">e</span> <span class="hps">la</span> <span class="hps">struttura unica</span> <span class="hps">è qualcosa che</span> <span class="hps">vale la pena provare_ </span> </span><br />
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<span style="background-color: yellow;"><span style="color: blue;">Pasta with Cauliflower( Sicilia )-ingredienti per 4 persone:</span></span></h2>
<div>
<span style="background-color: yellow;"></span>1/4 cup golden raisins or currants - Pinch of saffron threads </div>
<div>
1 medium cauliflower, about 2 pounds, leaves removed and bottom trimmed - Salt to taste -</div>
<div>
2 tablespoons extra virgin olive oil - 2 garlic cloves, minced </div>
<div>
3 anchovy fillets, rinsed and chopped - 1 14,ounce can chopped tomatoes, with juice-</div>
<div>
3 tablespoons pine nuts or chopped blanched almonds -Freshly ground pepper to taste -</div>
<div>
3/4 pound perciatelli (also sold as bucatini) or spaghetti -2 tablespoons grated pecorino-</div>
<div>
2 tablespoons slivered basil: <span style="color: blue;">FATE COSI -</span>Place the raisins or currants in a small bowl
and cover with warm water. In another bowl combine the saffron with 3
tablespoons warm water. Let both sit for 20 minutes while you prepare
the other ingredients<b>.</b> </div>
<div>
Bring a large pot of water to a boil and salt
generously. Add the cauliflower and boil gently until the florets are
tender but the middle resists when poked with a skewer or knife, about
10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the
cauliflower from the water, transfer to a bowl of cold water and drain.
Cover the pot and turn off the heat. You will cook the pasta in the
cauliflower water. Cut the florets from the core of the cauliflower and
cut them into small florets or crumble coarsely using a fork or your
hands.<b></b>Heat the olive oil over medium heat in a large,
heavy skillet and add the garlic. Cook, stirring, until it smells
fragrant, about 30 seconds to a minute, and add the anchovies and
tomatoes. Turn the heat down to medium-low and cook, stirring often,
until the tomatoes have cooked down and smell fragrant, about 10
minutes. Drain the raisins or currants and add, along with the saffron
and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4
cup of the cooking water from the cauliflower. Season to taste with
salt and pepper. Cover, turn the heat to low and simmer 10 minutes,
stirring occasionally. Keep warm while you cook the pasta.Bring the cauliflower water back to a boil and cook
the pasta al dente, following the timing instructions on the package.
Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the
pasta cooking water. Drain the pasta and transfer to the pan with the
sauce. Toss together and serve, sprinkled with pecorino and chopped
basil leaves. If desired, drizzle a little olive oil over each serving.<br />
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<b><i><span style="color: red;">Agnello al marsala e finocchio -ingredienti e dosi : </span></i>2 best end of neck lamb cutlets -<br />Plain flour for dusting -Olive oil for frying -1 garlic clove, finely chopped -<br />1 fennel bulb and its leaves, cut into small chunks -1 glass of vintage dry Marsala -<br />Salt and freshly ground black pepper_<span style="color: purple;">FATE COSI -</span></b> Dust the lamb cutlets and flour, shaking of any excess. Heat a little
olive oil in a large frying pan and fry the cutlets on both sides until
brown. Remove from the pan and set aside. Add the garlic and fennel to
the pan and fry for a few minutes, stirring. Add the Marsala and some
salt and pepper, then return the cutlets to the pan. Cook gently for 15
minutes and then serve.<br />
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******<br />
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<span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;"><i><span style="color: blue;">Risotto aux artichauts ( Risotto ai carciofi ) : ingredienti e dosi _ </span></i> 3/4 artichauts</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;">- 180 gr de riz pour risotto -1 litre de bouillon de légumes</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;">-formaggio parmesan - 20 ml de vin blanc sec</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;"> - 1/4 d'oignon- huile d'olive extra-vierge</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;"> - persil - sel, poivre</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;">- beurre - 1 citron.<span style="color: red;">FATE COSI -</span></span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;">Laver les artichauts, ôter les feuilles les plus dures pour ne
conserver que la partie la plus tendre. Couper les pointes. Couper les
artichauts en morceaux et déposer ceux-ci dans de l'eau dans laquelle
vous aurez mis un citron et son jus, pour éviter qu'ils ne noircissent.</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;">Préparer et chauffer votre bouillon de légume.</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;"> Dans une poêle, déposer 3 cuillères à soupe d'huile d'olive et l'oignon
émincé. Faire rissoler et ajouter les artichauts que vous aurez
étreints pour enlever l'eau. Les faire cuire à feu fort durant 2/3
minutes tout en mélangeant. Déposer ensuite une louche de bouillon, un
peu de persil, du sel, du poivre. Bien mélanger. Laisser cuire 7/8
minutes environ à feu doux. Si besoin ajouter un peu de bouillon.</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;">Faire sécher le contenu et déposer votre riz. Laisser rissoler à feu
fort 1 minute puis déposer le vin blanc. Laisser évaporer puis verser 2
louches de bouillon. Lorsque le riz a absorbé quasiment tout le
bouillon, en verser une nouvelle louche. Poursuivre cette opération
jusqu'à la cuisson du riz (compter une vingtaine de minutes).</span><span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;">Une fois le risotto cuit, éteindre le feu, déposer quelques cubes de
beurre, le parmesan râpé et le persil haché, (la quantité selon vos
goûts). Mélanger,</span>servir bien chaud.<br />
<span style="font-family: "trebuchet ms" , "geneva"; font-size: 12pt;"></span><br />
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<span style="color: purple;">Gnocchi Mac'n cheese- ingredienti e dosi per 4 persone:</span>1 (1-pound) gnocchi, cooked ( 350/400 gr ) ,2 tablespoons butter ,2 teaspoons garlic, finely chopped ,1 tablespoon all-purpose flour ,1 cup whole milk ,2 sage leaves ,1/4 cup shredded Cheddar cheese ,1/4 cup shredded Fontina cheese ,1/4 cup grated parmesan cheese ,2 tablespoons panko Breadcrumbs ,natural fine Sea salt ,ground white pepper_<span style="color: red;">FATE COSI -</span>Preheat oven to 375˚F. Spray shallow 9" x 9" baking dish with nonstick spray.Once gnocchi are cooked and drained, arrange in a single layer at the bottom of the dish.In a saucepan over medium heat, melt butter. Stir in garlic and cook
until lightly golden, about 1 minute. Whisk in flour until mixture
thickens, then add milk and sage. Continuing to whisk, cook sauce until
thickened, about 2 minutes.Add shredded cheeses to the sauce. Stir until melted, then season
with salt and pepper. Pour sauce over layer of gnocchi. Top evenly with
Parmesan and breadcrumbs.Bake until bubbly, about 25 minutes. Allow gnocchi to rest for 5 mintes before serving.</h2>
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<span style="color: purple;">Beef Tongue a la Caucasus ( classica ricetta della russia ) ingredienti e dosi :</span>2 lb boiled and peeled beef tongue - 3 medium onions - 3/4 lb (300 gr) cleaned, boiled mushrooms - 1 cup ground walnuts -2 garlic cloves -1/2 lb (230 gr) sour cream -2 tbsp butter - 1 tbsp freshly chopped parsley greens -Salt on your taste_<span style="color: blue;">FATE COSI _</span>Cut the tongue into large cubes, and place into a sauce-pan.Peel the onions, slice into rounds, and fry with the butter, until onion's color turns goldish.Put the mushrooms and fried onions into the sauce-pan.Press the nuts and garlic together, until nuts give a butter.<br />
Stir this mix and the sour cream, sprinkle with salt and pepper.<br />
Pour the sour cream mix over the onions into the sauce-pan.<br />
Stir slightly, and bake in a preheated to 450 F (220 C) oven for about 10/12 minutes.<br />
Serve hot, sprinkled with the chopped parsley.</div>
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<span style="background-color: yellow;"><b>Astice alla francese _ ingredienti e dosi per 4 persone .</b><b>
2 astice da 600 gr l'uno , olio, origano, prezzemolo trito , sale e
pepe , poco burro , 1 cucchiaio di senape , poco pangrattato _<span style="background-color: magenta;">METHOD_</span> Pulite
bene l'astice , poi divideteli in due nel senso della lunghezza e
frantumate le pinze eliminando la sacca della sabbia e il budello , poi
disponeteli in una teglia , a parte in un piccolo tegame mettete 50 gr
di burro fuso , 3 cucchiai di olio d'oliva , prezzemolo trito , sale e
pepe ,origano trito e la senape , lavorate questa salsa con una spatola
di legno e alla fine ( dopo 8/10 minuti ) aggiungete questa salsa sulla
polpa degli astici , infine mettete il tutto in un tegame da forno ( già
caldo ) per 4 minuti e sopra mettere poco pangrattato , continuate la
cottura per altri 4 / 5 minuti e fate gratinare </b></span>_<br />
<span style="background-color: yellow;"><i><span style="color: red;">******** conseil du chef adrianomennillo_ <b>l'astice
è meglio scegliere le femmine , perchè la coda è più grande , si
riconosce dalle piccole zampe supplementari sulla coda e al carapace ,
inoltre il corallo è presente solo nelle femmine , è un pregio che si
somma alla qualità della polpa _</b></span></i></span><br />
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**</div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on"><i>Spaghetti al polipo di Messina ( siciliano ) -ingredienti e dosi</i> -600 grcirca di polpo fresco<p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #313131; font-family: raleway, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">600 millilitri di passata di pomodoro -20 gr di concentrato di pomodoro-1 scalogno o un cipollotto -1 spicchio di aglio -sale e pepe nero, quanto basta -100 millilitri di vino rosso- foglia di alloro -un pezzetto di scorza di limone -1 or 2 peperoncino -prezzemolo -olio extravergine di oliva, quanto basta -pecorino Dop grattugiato (facoltativo) .METHOD .Mettere in una pentola abbondante acqua, la foglia di alloro, la scorza di limone e un pezzetto peperoncino. Salare e portare a ebollizione. Tuffarvi il polpo, già pulito: tradizionalmente, per fare arricciare i tentacoli, il polpo si tiene per la testa e si immerge tre volte in acqua prima di tuffarlo del tutto e cuocerlo per 20 minuti. Trascorsi i 20 minuti, lasciare il polpo nell'acqua di cottura fino a raffreddamento. Quindi, tagliare il polpo a pezzetti piuttosto piccoli e mettere da parte.<span class="ezoic-adpicker-ad" id="ezoic-pub-ad-placeholder-172" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"></span>Tritare finemente l’aglio, il peperoncino e lo scalogno, rosolarli in un tegame con olio extravergine di oliva finché non saranno leggermente appassiti, quindi aggiungere il concentrato di pomodoro. Unire il polpo, la passata di pomodoro, metà del prezzemolo e il vino rosso. Fare sfumare il vino a fuoco medio, aggiustare di sale e proseguire la cottura a fuoco dolce e coperto per 30 minuti circa, quindi scoprire e portare il sugo a cottura finché non sarà denso e ristretto. Aggiustare eventualmente di sale e aggiungere il prezzemolo rimasto.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxHiTFp_4iAfMMmjF82zysi8VMCg9u4imYi7dzYkXy-9w6OKwMy5VbNZEb0t-n6AiK8bxuvTnBguanCazS9z_zvQ8MGUytp04u6y8zMajTCqo9oppj6G8eyVENgKirUzh8289L2PyGeoI/s1254/IMG_E1029%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1254" data-original-width="1039" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxHiTFp_4iAfMMmjF82zysi8VMCg9u4imYi7dzYkXy-9w6OKwMy5VbNZEb0t-n6AiK8bxuvTnBguanCazS9z_zvQ8MGUytp04u6y8zMajTCqo9oppj6G8eyVENgKirUzh8289L2PyGeoI/s320/IMG_E1029%255B1%255D.JPG" width="265" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #313131; font-family: raleway, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Spaghetti alle vongole_ingredienti e dosi per 4 persone -<span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">400 gr di </span><a href="http://www.pastamancini.it/" style="color: #272727; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px; margin: 0px; max-width: 100%; text-align: justify; text-decoration-line: none;">spaghetti </a>-<span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">500 gr di vongole freschissime con il guscio -</span><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">4/5 pomodorini pachino -</span><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">3 cucchiai di </span><i style="color: #686868; font-family: Poppins, sans-serif; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">extravergine-</i><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">Abbondante prezzemolo tritato -</span><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">1/2 bicchiere di vino bianco -</span><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">3 spicchi d'aglio -</span><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">1 peperoncino -</span><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">sale -</span><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">pepe -METHOD-</span><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">Riempite d'acqua una ciotola capiente e posizionate sul fondo un piatto rovesciato. Aggiungete una buona quantità di sale fino e aggiungete le vongole freschissime. Lasciatele spurgare per circa 2 ore. Toglietele quindi dall'acqua con l'aiuto di una schiumarola e passatele velocemente sotto l'acqua corrente per eliminare eventuali residui di terra.</span><span face="Poppins, sans-serif" style="color: #686868; font-size: 15.4px; letter-spacing: 1px; text-align: justify;">Fate quindi cuocere gli spaghetti in abbondante acqua salata, mantenendo la cottura al dente (dovranno piegarsi facilmente, ma mantenere l'anima all'interno lievemente croccante e con una punta di bianco). Tenete da parte un bicchiere di acqua di cottura della pasta prima di scolarla. Ponete sul fuoco una padella dai bordi bassi, ma con un buon fondo spesso. Gettatevi le vongole e coprite con un coperchio, agitando ogni tanto la pentola. In questo modo le vongole inizieranno ad aprirsi e rilasceranno la loro acqua. Non appena saranno ben aperte, toglietele dalla padella e ponetele in un piatto, aiutandovi con una schiumarola. Eliminate quindi le vongole rotte ed eventuali residui di gusci e quelle che non si sono aperte. Fate attenzione a non far cuocere le vongole troppo a lungo altrimenti diventeranno "gommose". 2-3 minuti dovrebbero bastare a fiamma non troppo alta, ma comunque vivace. Conclusa questa operazione, filtrate il liquido rilasciato dalle vongole e tenetelo da parte. Ponete nuovamente la pentola sul fuoco con olio di oliva extravergine, aglio, peperoncino tritato, il pomodoro tagliato a dadini e privato dei semi, e metà del prezzemolo tritato. Non appena l'aglio sarà lievemente dorato aggiungete le vongole e fate insaporire. Unite quindi, con moderazione, l'acqua filtrata delle vongole. Dovrebbe bastarvi meno di mezzo bicchiere, ma procedete aggiungendone poca alla volta. Lasciate evaporare, fate cuocere a fuoco vivace e spruzzate con un po' di vino bianco. Completate con un pizzico di sale e una spolverata di pepe nero. Aggiungete quindi gli spaghetti cotti al dente e fateli saltare ancora per qualche minuto per completarne la cottura, aggiungendo eventualmente l'acqua di cottura della pasta che avrete precedentemente tenuto da parte. In questo modo verrà a crearsi una salsina cremosa, grazie all'amido rilasciato dalla pasta. Non appena saranno cotti (basteranno un paio di minuti), completate con abbondante prezzemolo tritato e servite ben caldi con una buona quantità di vongole e salsa.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RuH0tEws_AiB_BkMYSfgOnOfsLISN8dYJumq_z5vupU9TL-1O1k2a3sqp-sde7CjbuXXEXw5u5yCso_1n1q_odsEAOVp_zBmIkiI-Gak8x5pJFhynn6B65hdIUS0RNtctii8bLmONHoZpxLlZgzfGCq26i1jnHceFoXfamqJGWBOBlQhiApV0m2PAvYz/s1607/IMG_E2462%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1295" data-original-width="1607" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RuH0tEws_AiB_BkMYSfgOnOfsLISN8dYJumq_z5vupU9TL-1O1k2a3sqp-sde7CjbuXXEXw5u5yCso_1n1q_odsEAOVp_zBmIkiI-Gak8x5pJFhynn6B65hdIUS0RNtctii8bLmONHoZpxLlZgzfGCq26i1jnHceFoXfamqJGWBOBlQhiApV0m2PAvYz/s320/IMG_E2462%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p></div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">******<br />
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<b><span style="color: maroon;"><span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b> <span style="background-color: black;">CARCIOFI alla Romana : ingredienti e dosi _ </span></b></span></span></span></span></b><span style="font-family: "abadi mt condensed light";">4 / 5 carciofi grandi , 1 limone , prezzemolo ,olio d'oliva , aglio, mentuccia romana , sale, pepe _<span style="color: red;">method:</span></span><span style="font-family: "abadi mt condensed light"; font-size: medium;"><span style="color: #000066;"><span style="font-size: medium;"><span style="font-family: "times new roman";"><b> </b></span></span></span>Pulire
bene i carciofi togliendo la parte più dura e tagliando il gambo a 4 cm
dalla testa. Aprire i carciofi e togliere il fieno al centro e farcirli
con un trito di prezzemolo aglio, mentuccia fresca, olio, sale e pepe.
Sistemarli capovolti in una pirofila dai bordi alti in modo che stiano
bene attaccati, salarli, coprirli d'acqua e aggiungere qualche cucchiaio
di olio.<br />
Cuocere in forno a 160° per circa 1 ora., <span style="font-size: medium;">s</span>ervirli ( a piacere ) anche
freddi.</span><br />
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<b><span style="color: maroon;"><span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Donuts ><span style="color: blue;">ingredienti e dosi per 10/12 Donuts :</span></b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>25 gr de levure de boulanger fraîche (0,88 onces)</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>90 gr ou 100 ml d'eau tiède (3,4 onces liquides)</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>275 (140 + 135) gr de farine (9 onces)</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Huile à frire ,</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>4 jaunes d'oeufs (50 gr) ,</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>15 gr de lait (0,5 onces) ,</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>60 gr de sucre (chiffre modifié suite à un commentaire, prenez 30g<span style="color: maroon;">r</span> si vous les voulez moins sucrés) soit 2,1 onces ,</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>30 gr de beurre (1,05 onces) ,</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>sel >></b></span></span></span> <span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Matériel :</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>friteuse ou grosse casserole / poelle ,</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>passoire (pour essorer) ,</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>robot pétrisseur / machîne à pain / des muscles si on n'a pas tout ça -</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Etape pour le levain:</b></span></span></span> <span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Emietter la levure (3 gr ou 0,1 onces) dans un bol ,</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Rajouter 90 gr d'eau (environ 100 ml ou 3,4 onces liquides) ,</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Remuer pour dissoudre la levure -</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Rajouter 140 gr de farine (4,9 onces) -</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: red;">FATE COSI _</span>Travailler à la main</b></span></span></span><span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Placer le levain dans un plat fariné</b></span></span></span><span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: maroon;"> </span>Laisser reposer la pâte sous film pendant 1h-1h30 pour le laisser gonfler .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Etape pour la pâte :</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Mettre le levain dans le robot.</b></span></span></span> <span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Rajouter les 15 gr de lait (0,5 onces),</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Pétrir avec le robot .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Rajouter la levure de boulanger fraîche (20 g ou 0,7 onces) -</b></span></span></span> <span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Pétrir avec le robot .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Rajouter le sucre (30 gr ou 1,05 onces).</b></span></span></span> <span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Pétrir .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Rajouter la farine (125 gr ou 4,4 onces).</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Pétrir.</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Rajouter les 4 jaunes d'oeufs.</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Pétrir .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Rajouter le beurre mou</b></span></span></span> <span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Pétrir.</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Rajouter le sel .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Placer la pâte dans un plat fariné, sous film .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Laisser lever dans le four allumé pendant 1h-1h30, avec un récipient rempli d'eau.</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b> Etape pour façonner pour les donuts :</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b> Travailler la pâte avec de la farine .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Fariner le plan de travail.</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Couper des blocs de 40 g (1,4 onces) de pâte (bien être régulier).</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Travailler chaque bloc en forme de boule .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Réaliser la forme de donut en mettant un doigt au milieu de la pâte .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Laisser reposer dans le four comme précédemment pendant 45 minuti-</b></span></span></span><span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b><span style="color: maroon;"> </span>Etape de la friture :</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Une fois l'huile de friture chaude (180°).</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Placer les donuts dans la friteuse .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Les faire frire deux minutes de chaque côté .</b></span></span><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Les placer sur un papier absorbant .</b></span></span></span> <span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "consolas" , "monaco" , "courier new" , monospace;"><b>Si
vous souhaitez, vous pouvez les glacer, soit avec un glacage nature, un
glacage au chocolat ou pour les plus courageux un glacage au thé vert-</b></span></span></span><br /><br />
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<b><span style="color: maroon;">Struffili alla Napoletana > ingredienti e dosi per 10 persone :</span>Farina 600 gr , Uova 4 + 1 tuorlo, zucchero 2 cucchiai , burro 80 gr , 1 bicchierino di limoncello o rum, Scorza di mezzo limone grattuggiata , Sale un pizzico , olio per friggere<span style="color: maroon;">Per condire e decorare:</span> Miele 400 gr ,confettini colorati (a Napoli si chiamano "diavulilli")confettini cannellini (confettini che all'interno contengono aromi alla cannella)100 gr di arancia candita, 100 gr di cedro candito, 50 gr di zucca candita [si trova solo a Napoli: si chiama cucuzzata ]</b> <b><span style="color: maroon;"> ricetta tradizionale caratterizzata dall'assenza di lievito > fate cosi.</span></b> <b>Disponete la farina a fontana sul piano di lavoro, impastatela con uova, burro, zucchero, la scorza grattugiata di mezzo limone,un bicchierino di rum e un pò di sale. Ottenuto un amalgama omogeneo e sostenuto, dategli la forma di una palla e fatelo riposare mezz'ora. Poi lavoratela ancora brevemente e dividetela in pallottole grandi come arance, da cui ricavare, rullandoli sul piano infarinato, tanti bastoncelli spessi un dito; tagliateli a tocchettini che disporrete senza sovrapporli su un telo infarinato. Al momento di friggerli, porli in un setaccio e scuoterli in modo da eliminare la farina in eccesso.</b> <b>Friggeteli pochi alla volta in abbondante olio bollente: prelevateli gonfi e dorati, non particolarmente coloriti, sgocciolateli e depositateli ad asciugare su carta assorbente da cucina , fate liquefare il miele a bagnomaria in una pentola abbastanza capiente, toglitela dal fuoco e unite gli struffoli fritti, rimescolando delicatamente fino a quando non si siano bene impregnati di miele. Versare quindi la metà circa dei confettini e della frutta candita tagliata a pezzettini e rimescolare di nuovo. Prendete quindi il piatto di portata, mettetevi al centro un barattolo di vetro vuoto (serve per facilitare la formazione del buco centrale) e disponete gli struffoli tutt'intorno a questo in modo da formare una ciambella. Poi, a miele ancora caldo, prendete i confettini e la frutta candita restanti e spargetela sugli struffoli in modo da cercare di ottenere un effetto esteticamente gradevole,una volta che il miele si sarà solidificato, togliete delicatamente il barattolo dal centro del piatto e servite gli struffoli.</b><br />
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<span style="color: red;">3 photo by adrianomennillo> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmDTzKItyA1dJusBNh6ioPwUhYTaoW_CLuMIW3oSxXe0Bsuw4v2_Uez9NjbYl_NY6kRNh8koV0OKS1htbZbzwyyBxQs5vj_O6T70igGI2PcPV0px1zMA7MGY2Auz9RhwnkAQMSjYEXULO/s1600/_MG_0131.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmDTzKItyA1dJusBNh6ioPwUhYTaoW_CLuMIW3oSxXe0Bsuw4v2_Uez9NjbYl_NY6kRNh8koV0OKS1htbZbzwyyBxQs5vj_O6T70igGI2PcPV0px1zMA7MGY2Auz9RhwnkAQMSjYEXULO/s320/_MG_0131.jpg" width="320" /></a></div>
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<b>Struffoli> ingredienti e dosi :<i>per la pasta :</i> gr 500 farina , 5 uova , 2 cucchiai di olio di semi , 3 cucchiai di zucchero ; 1/2 cucchiaino da caffe' di ammoniaca per dolci , 1 bicchierino di anice , sale q.b. olio per friggere-</b><i>per condire</i> : gr. 200 miele , 2 cucchiai zucchero , buccia di un limone - di 1 arancia e di 2 mandarini , anice facoltativo , confettini multicolori -<i>per il croccante</i> : gr 500 di mandorle ,gr 500 zucchero, gr 20 di burro , 1 limone <span style="color: red;"><span style="background-color: #ffff99;"><i>- Method></i></span></span> Dopo aver setacciato la farina disponetela a fontana, al centro essa mettete tutti gli altri ingredienti. Preparate una bella pasta consistente ed elastica, aiutandovi prima con una forchetta e poi lavorando decisamente con i polpastrelli delle dita e, infine, vigorosamente con le mani.Lasciate riposare la pasta per circa 1 ora, dopo averla coperta con un tovagliolo pulito. Prendete, allora, piccole quantità di pasta e, arrotolandola con le dita, formate tanti bastoncelli possibilmente molto sottili, che andrete tagliuzzando in piccole palline che sistemerete su un tovagliolo. Finita che avrete questa operazione, sarà il momento di friggerle in abbondante olio ben caldo, e quando saranno belle, dorate lucide e croccanti, le leverete dal fuoco con la schiumarola che raccoglierà lasciando cadere l'olio, e le sistemerete sulla carta assorbente affinché sgocciolino tutto l'unto nel migliore dei modi possibili. , sciogliete in un tegame il miele con lo zucchero aggiungete due cucchiai di acqua e anice quanto basta e le profumate bucce grattugiate. Non appena si comincerà a formare una schiuma leggera, il preparato sarà pronto per condire gli struffoli che, rimescolati per pochi secondi, diventeranno lucidissimi Potrete così sistemarli garbatamente in un bel piatto o ancor meglio, nei cestini di croccante e cospargerli dei multicoloratiPer preparare il croccante si usano preferibilmente mandorle, ma quando queste non fossero disponibili, le noccioline potrebbero sopperire. Per pochi minuti si tostano le mandorle nel forno e, una volta diventate queste dorate, si riducono in pezzettini e poi si cuociono ancora in una padella con lo zucchero e con una noce di burro, mescolando continuamente per circa venti minuti.Ora si può usare uno stampo unico, oppure vari piccoli ruoti leggermente imburrati ,si modellano le mandorle ancora calde all'interno di questi recipienti in uno strato spesso mezzo centimetro circa. ,si aggiungerà altra fraganza e il profumo se ci si aiuterà con un limone intero per fare aderire perfettamente le mandorle alle pareti del recipiente prescelto. Dopo circa mezzora, quando le mandorle saranno completamente raffeddate, sformatele dal recipiente, ottenendo cosi' il cestino desiderato. Riempitelo con gli struffoli pronti che decorerete a vostro piacimento, con scorzette di arance candite tagliate a piccolissimi pezzetti.<div class="separator" style="clear: both; text-align: center;">gennaio 2024 >><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkZsN2EHd6Y6T85-ohcegtlszPMwHWVO_TsZEAIzelnul3_zj99op-trnA1dozf0bZWBEAlO7GxLz6a4FiqnvWS2KVr358vv5t5A44n8YqqaIFbm1aZQeGog7lMEWjS5JNgU0wJFmEG7EWjFtt44YhegNKjm4OCzYtuo7dbf74dmaH5TSPFHthehq0QLw/s1798/IMG_E6509%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1798" data-original-width="1178" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkZsN2EHd6Y6T85-ohcegtlszPMwHWVO_TsZEAIzelnul3_zj99op-trnA1dozf0bZWBEAlO7GxLz6a4FiqnvWS2KVr358vv5t5A44n8YqqaIFbm1aZQeGog7lMEWjS5JNgU0wJFmEG7EWjFtt44YhegNKjm4OCzYtuo7dbf74dmaH5TSPFHthehq0QLw/s320/IMG_E6509%5B1%5D.JPG" width="210" /></a></div><br /><br />
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<i>Stuffoli > ingredienti e dosi :Per l'impasto</i> :600 gr farina ,75 gr burro ,5 cucchiai colmi di zucchero ,1 pizzico di sale ,4 uova ,la buccia grattugiata di 1 limone ,1 bicchierino di cognac <i>:Per la frittura</i> <span class="s s_oops">:o</span>lio extravergine di oliva.<i>Per la copertura <span style="color: red;">:</span></i>circa 350 gr di miele d'acacia sciolto con 2 cucchiai di zucchero<i>.Per guarnire :granella di nocciole _Method-</i> Disporre a fontana sul piano di lavoro la farina e aggiungere al centro sale, zucchero, burro, uova, buccia di limone grattugiata e cognac. Impastare bene fino a ottenere un composto omogeneo e compatto, e modellarlo fino a dargli la forma di una palla. Staccare un po' per volta dei pezzettini dall'impasto e lavorarli con la punta delle dita sul piano di lavoro, senza schiacciare, allungandoli fino a dare la forma di bastoncini sottili. Tagliarli in piccoli pezzetti, facendo attenzione a non farli attaccare tra di loro; procedere fino a terminare tutto l'impasto. Scaldare bene abbondante olio in una padella dal bordo alto e friggere gli struffoli poco alla volta, senza farli colorire eccessivamente. Dopo averli prelevati dall'olio, metterli a sgocciolare in un recipiente ricoperto da carta assorbente. Mettere il miele con lo zucchero in una pentola capiente e porre sul fuoco “basso”; appena sarà sciolto, versarvi gli struffoli e mescolare delicatamente con un cucchiaio di legno fino a quando gli struffoli saranno ben ricoperti., infine mettete i struffoli in un piatto e guarnite con granella di nocciole..<br />
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<span style="background-color: purple;"><span style="background-color: #bf9000;">Struffoli y huevos </span></span>> ingredientes y las dosis para 10 personas: 600 gr de harina, 4 + 1 yema de huevo, 2 cucharadas de azúcar, 80 g de mantequilla, 1 taza de ron o de limón, la cáscara rallada de medio limón, una pizca de sal, aceite para condimentar friggerePer y la decoración: 400 g de miel, de color rocía (en Nápoles se llama "diavulilli") bombones cannellini (dulces que contienen aromas de canela) 100 gramos de cáscara de naranja, limón confitado 100 g, 50 g de calabaza confitada [que sólo se encuentra en Nápoles se llama cucuzzata] Esta es la receta tradicional, que se caracteriza por la ausencia de levadura ><span style="color: red;"> FATE COSI -</span> Colocar la harina en la superficie de trabajo, amasa con huevos, mantequilla, azúcar, ralladura de mitad de un limón, un vaso de ron y un poco de sal. Tienes una homogénea amalgama y con el apoyo, darle la forma de una bola y dejar reposar media hora. Luego amasar de nuevo brevemente y se dividen en bolas del tamaño de naranjas, para batir, laminados sobre una tabla enharinada, por lo que se pega más de un dedo de grosor, se cortan sin superposición tocchettini se colocará sobre un paño enharinado. Al freír, ponerlos en un colador y sacudir para retirar el exceso de harina. Freír unos cuantos en un momento en el aceite caliente : prelevateli hinchada y no de oro, en particular colorido, el depósito a escurrir y secar con toallas de papel. Disfrute de un baño maría derretir la miel en una olla lo suficientemente grande, sacarlo del fuego y añadir fritos struffoli, revolviendo suavemente hasta que estén bien empapados en miel. Vierta la mitad de los bombones y frutas confitadas cortadas en trozos pequeños y mezclar de nuevo. Luego, tome el plato, poner un tarro de cristal en el centro vacío (se usa para facilitar la formación del agujero central) y tiene struffoli en torno a esta forma de una rosquilla. Entonces, la miel es aún caliente, tome los bombones y frutas confitadas, y espolvorear sobre struffolis restantes para tratar de obtener una agradable a la vista, una vez que la miel haya solidificado, retire con cuidado el frasco del centro de la placa y servir a la struffolis.<br />
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<span style="background-color: #93c47d;">Struffoli and Egg ;</span> ingredients and doses for 10 people: 600 gr flour, 4 + 1 egg yolk, 2 tablespoons sugar, 80 g butter, 1 cup of rum or lemon, grated rind of half a lemon, a pinch salt, oil for seasoning friggerePer and decoration: 400 g honey, colored sprinkles (in Naples is called "diavulilli") cannellini bonbons (sweets that contain flavorings in cinnamon) 100 grams of orange peel, candied citron 100 g, 50 g of candied pumpkin [you only found in Naples is called cucuzzata] This is the traditional recipe, characterized by the absence of yeast> <span style="color: #38761d;">fate cosi </span>- Place the flour on work surface, knead it with eggs, butter, sugar, grated rind of half a lemon, a glass of rum and a little salt. Got an amalgam homogeneous and supported, give it the shape of a ball and let it stand half an hour. Then knead again briefly and divide it into balls the size of oranges, to churn, rolling on floured board, so many sticks a finger thick, cut them without overlapping tocchettini you will place on a floured cloth. When frying, place them in a sieve and shake to remove excess flour. Fry a few at a time in hot oil : prelevateli puffy and golden, not particularly colorful, deposit it to drain and dry on paper towels.Take in a double boiler melt the honey in a pot large enough, Take it off the heat and add fried struffoli, stirring gently until they are well soaked in honey. Pour about half of bonbons and candied fruit cut into small pieces and stir again. Then, take the dish, put a glass jar in the center empty (used to facilitate the formation of the central hole) and you have struffoli around this to form a donut. Then, honey is still warm, take the bonbons and candied fruit, and sprinkle on remaining struffolis to try to obtain a visually pleasing, once the honey will be solidified, carefully remove the jar from the center of the plate and serve the struffolis.<br />
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<span style="background-color: #c27ba0;">Struffoli et oeufs > </span> ingrédients et les doses pour 10 personnes: 600 gr de farine, 4 + 1 jaune d'oeuf, sucre 2 cuillères à soupe, 80 gr de beurre, 1 tasse de rhum ou de citron, le zeste râpé d'un demi citron, une pincée de sel, huile pour l'assaisonnement friggerePer et de la décoration: 400 gr de miel, granules colorées (à Naples est appelé "diavulilli") bonbons cannellini (bonbons qui contiennent des arômes de cannelle) 100 gr de zeste d'orange, cédrat confit 100 g, 50 gr de courge confite [vous ne se trouve à Naples est appelé cucuzzata] C'est la recette traditionnelle, caractérisée par l'absence de la levure> <span style="color: red;">fate cosi </span> . Placer la farine sur la surface de travail, pétrir avec les oeufs, le beurre, le sucre, le zeste de un demi citron, un verre de rhum et un peu de sel. Vous avez une homogènes amalgame et pris en charge, lui donner la forme d'une boule et laissez reposer une demi-heure. Puis pétrir à nouveau brièvement et de la diviser en boules de la taille d'oranges, de désabonnement, de laminage sur une planche farinée, donc de nombreux bâtons un doigt d'épaisseur, coupez-les sans chevauchement tocchettini vous allez placer sur un linge fariné. Lorsque la friture, les placer dans une passoire et secouer pour enlever l'excédent de farine. Fry un peu à la fois dans l'huile chaude : gonflées et dorées prelevateli, pas particulièrement coloré, déposez-le à égoutter et sécher sur du papier absorbant.Prenez un bain-marie faites fondre le miel dans une casserole assez grande, il Retirez du feu et ajouter au plat struffoli, en remuant doucement jusqu'à ce qu'ils soient bien trempés dans le miel. Verser environ la moitié de bonbons et de fruits confits coupés en petits morceaux et mélanger à nouveau.Ensuite, prenez le plat, mettez un pot de verre dans le centre vide (utilisé pour faciliter la formation du trou central) et vous avez struffoli autour de cette forme d'un beignet. Puis, le miel est encore chaud, prenez les bonbons et de fruits confits, et saupoudrer sur struffolis restant à essayer d'obtenir un visuellement agréable, une fois le miel sera solidifié, retirer soigneusement le bocal du centre de l'assiette et servir la struffolis.<br />
<br /> ***************<br />Pizzoccheri alla Valtellinese _ingredienti e dosi :<br /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: Poppins, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">200 gr di farina di grano saraceno<br style="box-sizing: border-box;" />200 gr di farina 00 (per i celiaci sostituire con altra farina di riso o grano saraceno)<br style="box-sizing: border-box;" />acqua tiepida<i style="box-sizing: border-box;"><b style="box-sizing: border-box; font-weight: 700;"> >> Per il condimento: </b></i>1/2 cavolo verza - 3 patate - 200 gr di Casera -<br style="box-sizing: border-box;" />100 gr di Bitto o Scimudìn - 50 gr di Parmigiano Reggiano grattugiato - 150 gr di burro -<br style="box-sizing: border-box;" />3 spicchi d’aglio - salvia, sale e pepe per condire_ METHOD-<b style="box-sizing: border-box; font-weight: 700;">Mescolare le due farine</b>, quindi versarle su una spianatoia e disponendola a fontana. Versare l’acqua tiepida lentamente e intanto impastare. Lavorare più energicamente l’impasto fino a<span> </span><b style="box-sizing: border-box; font-weight: 700;">ottenere un composto sodo</b>, poco umido.Coprire con uno straccio da cucina e far riposare per 1 ora. Dopo di che, tirare la sfoglia di grano saraceno con il mattarello.<b style="box-sizing: border-box; font-weight: 700;"><span> </span>La sfoglia dovrebbe avere uno spessore di 3-4 mm</b>, quindi non troppo sottile.Arrotolare la sfoglia e tagliare dei pizzoccheri di 6-7 cm, non più lunghi, altrimenti diventa difficile amalgamarli al condimento.Mettere l’acqua a bollire in una pentola molto capiente. Nel frattempo<b style="box-sizing: border-box; font-weight: 700;"><span> </span>lavare e tagliare a cubetti le patate e a striscioline laverza</b>. Quando l’acqua bolle buttare dentro e lasciare<span> </span><b style="box-sizing: border-box; font-weight: 700;">cuocere per 10 minuti</b>. Quindi tuffare anche i pizzoccheri e rimescolare.Per il<span> </span><b style="box-sizing: border-box; font-weight: 700;">condimento</b><span> </span>sciogliere il burro in una padella e aromatizzarlo con le foglie di salvia e l’aglio non schiacciato. Usare la fiamma dolce per non bruciare. Quando i pizzoccheri sono cotti scolare e unire al burro fuso, aggiungendo i formaggi tagliati a fettine sottili e il parmigiano. Mescolare e servire subito .<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SquR02I0yVchYvXQ6oMQX4SRZh7aFL0zuc5pk37V57mQYdgjKl9ewnINqHQEpV8iXuw7gw5F2J-CdM3Zwj9vXbi92m5ghHTkiKzc5hY3t8jONFzB5HukWZyvA_wfTA3pnmLKIbpEQE9L/s1112/SIKS3680%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SquR02I0yVchYvXQ6oMQX4SRZh7aFL0zuc5pk37V57mQYdgjKl9ewnINqHQEpV8iXuw7gw5F2J-CdM3Zwj9vXbi92m5ghHTkiKzc5hY3t8jONFzB5HukWZyvA_wfTA3pnmLKIbpEQE9L/s320/SIKS3680%255B1%255D.JPG" /></a></div><br /><br /><p></p>
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<br /><div style="margin: 0px; padding: 0px; text-align: center;"><br /></div><div style="margin: 0px; padding: 0px; text-align: center;"> </div><div style="margin: 0px; padding: 0px; text-align: center;"> </div><b></b><br /><b><br /></b><br />Pàte de Pàque Alsacien et pàte de Pàque berrichon -ingredienti e dosi pour 6 personnes: </div><div class="text-image-container" itemprop="articleBody">2 rouleaux de pâte feuilletée - 400 gr de porc maigre (échine par exemple) - 250 gr de chair à saucisse -<br />150 gr de jambon (fumé ou non) - 250 gr de blettes ou épinards -<br />3 grosses échalotes - 2 gousses d'ail - quelques brins de persil -<br />6 œufs entiers + 1 jaune d'œuf(pour la dorure) - 50 gr de beurre - sel - poivre -<br /> >>FATE COSI >><b></b>Faire cuire 6 œufs pendant 10 minutes pour les faire durcir.<br />Laver, essuyer et équeuter les feuilles d'épinards, les couper grossièrement.<br />Faire
cuire les blettes dans une grosse noix de beurre à la poêle pendant une
dizaine de minutes en ajoutant le persil à mi-cuisson. Réserver dans
une assiette., <br />peler et émincer les échalotes et l'ail, remettre un peu de beurre dans la poêle et les faire dorer quelques minutes.,hacher les 3 viandes au robot, pas trop finement. Mettre dans un saladier.<br />Ajouter
les échalotes, l'ail et blettes au hachis de viande, bien mélanger pour
que le vert soit bien réparti. Ajouter enfin l'œuf entier, saler et
poivrer, bien mélanger de nouveau.<br />Mettre à préchauffer le four à 200° (entre 6 et 7).<br />Écaler
les œufs durs. Couper les 2 extrémités afin que le jaune soit plus prés
des bords, comme ça, on aura de belles rondelles bicolores en coupant
le pâté.<br />beurrer un moule à cake, foncer avec la première pâte
feuilleté, ce n'est pas facile vu qu'elle est de forme ronde et que le
moule est rectangulaire.Remplir avec une première moitié de
farce. Lisser la surface. Aligner les œufs durs en les enfonçant
légèrement. Finir de garnir avec le reste de la farce, lisser et tasser
un peu.,tailler un rectangle de la même taille que le moule
dans la 2ème pâte feuilleté, poser sur le moule et souder les bords en
pressant bien.<br />Avec la pointe d'un couteau, dessiner de jolis zig-zag, des étoiles etc... puis avec un pinceau, dorer au jaune d'œuf.Enfourner
pour une heure. Si le dessus prend une coloration trop rapidement, on
peut placer un papier alu sur le moule pour le reste de la cuisson.Sortir du four, laisser refroidir une dizaine de minutes puis démouler. Couper délicatement de belles tranches épaisses .<div style="margin: 0px; padding: 0px; text-align: center;"><b>****Conseils du CHEFADRIANOMENNILLO:</b>On peut faire ce pâté la veille et le servir chaud ou froid. Accompagner d'une belle salade., cette recette peut se faire avec des blettes ou des épinards .<br /></div></div></div></div><br /> *************<br />
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Minestra di fave e patate _ ingredienti e dosi:1 kg di fave fresche in baccello - 200 gr di pasta corta per minestra -250 ml di polpa di pomodoro -1 cipolla -1 carota -1 sedano (piccola costa) -1 spicchio di aglio -1 cucchiaio di olio extravergine d'oliva o di battuto di lardo -1 l di brodo vegetale -prezzemolo tritato qb -pecorino grattugiato qb - sale e pepe _METHOD -
<p style="border: 0px none; font-family: inherit; font-size: 1.08em; font-style: inherit; font-weight: inherit; line-height: 28px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Sgusciate le<span> </span><b style="border: 0px none; font-family: inherit; font-size: 18.6624px; font-style: inherit; font-weight: 900; margin: 0px; padding: 0px; vertical-align: baseline;">FAVE</b><span> </span>dal baccello e con un coltellino affilato, incidete i legumi per eliminare la pellicina esterna. Sciacquate le fave sotto l’acqua corrente prima di utilizzarle.A parte tritate finemente l’aglio (lo potete anche omettere se non vi piace) assieme alla cipolla, alla carota e al sedano.Scaldate in una pentola l’olio o il battuto di lardo se volete dare un gusto più deciso, aggiungete il trito per il soffritto e fate andare per qualche minuto.Aggiungete le fave e lasciate soffriggere dolcemente il tutto per almeno 10 minuti a fuoco basso, aggiungendo dell’acqua se si dovesse seccare troppo.Aggiungete la polpa di pomodoro e il brodo bollente. Regolate di sale e di pepe e fate sobbollire la minestra per almeno 20 minuti, fino a quando le fave saranno diventate tenere.Versate la pasta e cuocetela secondo la tempistica indicata sulla confezione.Servite la<span> </span><b style="border: 0px none; font-family: inherit; font-size: 18.6624px; font-style: inherit; font-weight: 900; margin: 0px; padding: 0px; vertical-align: baseline;"><i>MINESTRA </i></b><span> </span>spolverandola con prezzemolo tritato e con una bella manciata di pecorino grattugiato</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NYXVMxl_rBJQX5znydmBS3Ty7aBNrvfg1zA4g8vJDh_0RpwQAQztnK55IY7yoQD8chgIpIybOciroI_cUORUTv1hnfvugkjxL7GRl9-iQeT6KoZsOZWV9uvQzuqzTpdsWFRQF5DAaUK8/s1246/DZMR7466%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NYXVMxl_rBJQX5znydmBS3Ty7aBNrvfg1zA4g8vJDh_0RpwQAQztnK55IY7yoQD8chgIpIybOciroI_cUORUTv1hnfvugkjxL7GRl9-iQeT6KoZsOZWV9uvQzuqzTpdsWFRQF5DAaUK8/s320/DZMR7466%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><ol class="recipeInstructions" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #333333; counter-reset: item 0; font-family: Nunito, sans-serif; font-size: 1.08em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 28px; list-style: none; margin: 0px 0px 18px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><li style="border: 0px none; counter-increment: item 1; display: block; font-family: inherit; font-size: 17.28px; font-style: inherit; font-weight: inherit; margin: 0px 0px 10px; padding: 0px 0px 0px 30px; position: relative; vertical-align: baseline;"><br /></li></ol>
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adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com29Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-87937444402998882192021-12-07T17:29:00.097+01:002023-12-12T12:01:12.240+01:00# Lobster Catalan # Veal soup with tamarind # Zuppetta napoletana # Gnocchi al tegamino # Boules à la noix de coco # Risotto con asparagi e zafferano # Pasta fagioli e cozze # Babà napoletano # Caponata # Pumpkin and pistacchio gnocchi # Tiella pugliese # Paella poulet aux poisson # Crèpes # Chicken with potatoes and artichokes # Linguine allo scoglio # Pommes de terre nouvelles caramèlisèes # Coniglio in civet # Ciambella all'arancia # U Maccu # Boeuf stoganoff # Charlotte aux et creme patisserie # Rabbit in civet # Conchiglioni ripieni # Lapin en civette # Cazzilli palermitani # Gigot d'agneau à la poèle # Pan di spagna al cacao ( 6 recipes )# Napolitain # Scarola mbuttunat # Beef bourguignon # Riz à la grenade # Coq au vin # Bucatini alla matriciana # Baccalà fritto # Lasagne ai funghi e besciamella # Gratin de pommes de terre aux 3 fromage canadiens # # Aragosta alla provenzale # Bakek guinea fowl stuffed # Gnudi # cake Brisolona # Bisciola # Mammole ripieni # Calzone fritto # Peperoni imbottiti # Spaghetti ai gamberoni # Spaghetti alla Nerano # Tagliatelle al salmone # Sfince # Lapin au chocolat # Orecchiette # Buccellati # Gallinella all'acqua pazza # Roccocò napoletani # Cozze gratinate # #Cardone <p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;"> </span></span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;"> </span></span></p><h2> Aragosta alla Catalana ( Alghero-italy ) ingredienti e dosi :<i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> 1 aragosta,</i><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> - 2 pomodori maturi</i><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> - Un po’ di cipolla</i><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> -Olio oliva -</i><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> 1 limone</i><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> -sale</i><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> - pepe .METHOD-</i><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Legate e lessate l’aragosta in acqua con un po’ di sale (vi basteranno dai 20 minuti a mezz’ora, a seconda della grandezza dell’aragosta). Mentre attendete che l’aragosta si lessi, preparate il condimento in una ciotola, unendo olio, limone (1/2 limone per le aragoste più piccole), sale e pepe. Tagliate, a parte, i pomodori in cubetti, privandoli dei semi e la cipolla .</i><br /><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"></i><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Scolate per bene l’aragosta e privatela delle zampe, del carapace e delle parti non commestibili.Tagliatene la polpa ottenuta in bocconcini e unite il tutto con il condimento, i pomodori e la cipolla.La ricetta per una cena sarda è pronta. Ricordate di servire il piatto caldo.</i></h2><h2><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> </i></h2><h2><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChs-icbyo8potuWD8EfxyQCj1JWXZECxNJM03XmyRb2sGFX9hyphenhyphenxN8fa4c1Mlfjuy5sI6G4lEm57ioGylKX9sHZfcMmKVHdSC3UM2iiL4lya-s3li5pi5seSvLM2PHExlnJtRVrz09AjSb/s1600/IMG_7897%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="1219" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChs-icbyo8potuWD8EfxyQCj1JWXZECxNJM03XmyRb2sGFX9hyphenhyphenxN8fa4c1Mlfjuy5sI6G4lEm57ioGylKX9sHZfcMmKVHdSC3UM2iiL4lya-s3li5pi5seSvLM2PHExlnJtRVrz09AjSb/s400/IMG_7897%255B1%255D.JPG" width="356" /></a></div></i></h2><h2><i style="border: 0px none; font-family: inherit; font-size: 15px; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> </i></h2><h2></h2><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; overflow-wrap: break-word;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;"></span></span></p><div class="article-content entry-content" style="-webkit-text-stroke-width: 0px; clear: both; color: #333333; font-size: 14px; line-height: 1.4; margin: 10px auto 5px; outline: currentcolor none medium; padding: 0px; text-align: justify;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;"><span style="color: blue;">Lobster Catalan _ingredienti per 4 persone : </span>2 live lobsters (600 gr each)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">2/3 Tropea red onions</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">200 gr cherry tomatoes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">2/3 carrots</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">1 small endive</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">1 celery</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">1 fennel</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">1 spring onion</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">1 red pepper and 1 yellow</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">1 bunch of radishes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span style="color: blue; font-size: 12pt;">>> </span><span style="font-size: 12pt;">For the vinaigrette: extra virgin olive oil - white vinegar - 1 lemon - 1 spoon of mustard - salt - pepper .</span><b style="font-size: 12pt;"><span style="color: black;">FATE COSI -</span></b><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Cut the red onion into thin slices and dip it in a bowl with hot water, adding a tablespoon of vinegar. Let them soak for at least 30 minutes.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; outline: currentcolor none medium; padding: 0px;"><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;">Fill with water a large pot (large enough to hold the lobster in its entirety), and when the water is at a rolling boil, drop in the lobsters. Cover with a lid and cook for 10-12 minutes on high heat until they turn red.Once cooked, remove the lobster from the water, let it drain and place on a cutting board. When the lobsters are cool enough to handle turn the lobster and, with the help of a poultry shears, make an incision on the abdomen, so as to cut the carcass for its entire length. Separate the meaty tail piece from the carcass of the four split halves and twist and pull off the claws.Remove the pulp from the lobster’s head (which as you will see is a mess, unlike other parts of the body) in a small bowl and mix it with extra virgin olive oil, vinegar, lemon, mustard, salt and pepper. This vinaigrette will serve the sauce to flavour the dish at the end of the preparation.Start chopping celery, cherry tomatoes in half, thinly sliced spring onion (white part only) and carrots, peppers into strips deprived of the white ribs and seeds removed, chop endives, radishes carved (fennel) and place everything on a platter.Arrange on the platter also red onion cut into rings previously placed in the water and vinegar: finally position at the centre of the platter the lobster half tails and the claws, previously broken with a tongs or a nutcracker. Top the dish with the vinaigrette previously prepared and let it sit for about half an hour before to serve.</span><br /></div></div><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;"><br /></span></span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;">*******+</span></span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;"><br /></span></span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;">Veal soup with tamarind _400 gr veal meat (or prefer beef) - Ingredients for 2/3 persons -4 spring onions -1 leek -2 shallots -1 clove of garlic -1 onion -1 teaspoon raw cane sugar -1 teaspoon tamarind paste -4 cooked and cleaned prawns - 1 teaspoon galangal powder (can be replaced by 1/2 teaspoon ginger) 1 teaspoon galangal powder (can be replaced by 1/2 teaspoon ginger) -vegetable bouillon -1 tablespoon soy sauce -100 gr vegetable giardiniera -1 teaspoon chilli powder -extra-virgin olive oil -qb salt and pepper -Method-Clean the vegetables and roughly chop them into small pieces (keep half a shallot aside). Pour them into a blender together with the prawns, sugar, two tablespoons of vegetable stock, and blend well until smooth. In a non-stick pan, sauté 1/2 of a finely chopped shallot in two tablespoons of evo oil, salt, galanga, chilli, and stir-fry for one minute. Add the veal bites and brown the meat for a few minutes. Heat two tablespoons of oil in a wok and stir-fry the vegetable mixture for a few minutes. Add the veal chunks with the shallots, soy sauce, tamarind, and cover with the vegetable stock. Cover with a lid and cook over a low flame for 30 minutes. Serve the Indonesian soup with the vegetable giardiniera, and garnish with strips of the green leek top.</span></span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; overflow-wrap: break-word;"><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 15px;">******++consil du chefAdrianoMennillo -this soup has a sweet and sour flavour, these ingredients for 4/6 persons ; beef : 1/2 litre water-1 kg beef-3 tbsp extra-virgin olive oil-5 shallots -2 garlic cloves-1 tbsp dried shrimp paste -2 tbsp flaked palm sugar-1 tbsp sweet soy sauce-2/3 tbsp tamarind juice-1 tsp salt -2/3 chopped red chillies-2 small white onions cut into filangèe .</span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;"><br /></span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">+++</span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">Gnocchi al tegamino # ingredienti e dosi per 4 persone -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">500 g di farina -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">500 gr di acqua -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">200 gr di mozzarella -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">200 gr di carne macinata -c</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">arota, sedano, cipolla, aglio-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">Vino bianco -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">sale-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">1 litro di sugo-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">150 gr di formaggio grattugiato-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">350 gr di piselli .METHOD-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">Preparare la farina in una scodella o su una spianatoia come si è più comodi; far bollire l'acqua e versarla sulla farina, cominciando ad impastare, magari all'inizio aiutandosi con un cucchiaio di legno (vi assicuro che scotta), poi bisogna continuare con le mani.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;">Quando l'impasto è diventato sodo e omogeneo, cominciare a stendere dei rotolini non molto spessi, circa 1 cm di diametro, poi tagliarli e passarli sulla forchetta, sull'apposito attrezzo o sulla grattugia.</span></p><div class="google-auto-placed ap_container" style="background-color: white; clear: both; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px; height: auto; text-align: center; width: 733px;"><ins class="adsbygoogle adsbygoogle-noablate" data-ad-client="ca-pub-7707621594326823" data-ad-format="auto" data-ad-status="unfilled" data-adsbygoogle-status="done" style="background-color: transparent; display: block; height: 0px; margin: auto;"><div aria-label="Advertisement" id="aswift_3_host" style="background-color: transparent; border: none; display: inline-block; height: 0px; margin: 0px; opacity: 0; overflow: hidden; padding: 0px; position: relative; visibility: visible; width: 733px;" tabindex="0" title="Advertisement"><iframe allowtransparency="true" data-google-container-id="a!4" data-google-query-id="CJ6t8obFloIDFQUhvAodGv8DLA" data-load-complete="true" frameborder="0" height="0" hspace="0" id="aswift_3" marginheight="0" marginwidth="0" name="aswift_3" sandbox="allow-forms allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" scrolling="no" src="https://googleads.g.doubleclick.net/pagead/ads?npa=1&gdpr=1&gdpr_consent=CP0TecAP0TecAEsACBENDdCoAP_AAEPAABCYINJB7D7FbSFCwH57aLsAMAhXRsCAQoQAAASBAmABQAKQIAQCkkAYFESgBAACAAAAICZBIQIMCAgACUABQAAAAAEEAAAABAAIIAAAgAEAAAAIAAACAIAAEAAIAAAAEAAAmQhAAIIACAAAhAAAIAAAAAAAAAAAAgCAAAAAAAAAAAAAAAAAAQQaQD2F2K2kKFgPi2QWYAQBCijYEAhQAAAAkCBIAAgAUgQAgFIIAwAIFAAAAAAAAAQEgCQAAQABAAAIACgAAAAAAIAAAAAAAQQAAAAAIAAAAAAAAEAQAAAAAQAAAAIAABEhCAAQQAEAAAAAAAQAAAAAAAAAAABAAAAAAAAAAAAAAAAAAAAgAA&addtl_consent=1~2072.70.89.93.108.122.149.196.2253.2299.259.2357.311.317.323.2373.338.358.2415.415.2506.2526.482.486.494.495.2568.2571.2575.540.574.2624.609.2677.2779.827.864.981.1029.1048.1051.1095.1097.1201.1205.1276.1301.1365.1415.1449.1570.1577.1651.1716.1735.1753.1765.1834.1870.1878.1889.1958&client=ca-pub-7707621594326823&output=html&h=280&adk=74669859&adf=334631690&pi=t.aa~a.2523054367~i.59~rp.4&w=733&fwrn=4&fwrnh=100&lmt=1691659066&num_ads=1&rafmt=1&armr=3&sem=mc&pwprc=2124154212&ad_type=text_image&format=733x280&url=https%3A%2F%2Fpassioniandcuriosita.blogspot.com%2F2014%2F03%2Fblog-post.html&host=ca-host-pub-1556223355139109&fwr=0&pra=3&rh=184&rw=733&rpe=1&resp_fmts=3&wgl=1&fa=27&uach=WyJXaW5kb3dzIiwiMC4xLjAiLCJ4ODYiLCIiLCIxMDkuMC41NDE0LjEyMCIsW10sMCxudWxsLCI2NCIsW1siTm90X0EgQnJhbmQiLCI5OS4wLjAuMCJdLFsiR29vZ2xlIENocm9tZSIsIjEwOS4wLjU0MTQuMTIwIl0sWyJDaHJvbWl1bSIsIjEwOS4wLjU0MTQuMTIwIl1dLDBd&dt=1698420394308&bpp=1&bdt=4590&idt=1&shv=r20231025&mjsv=m202310180102&ptt=9&saldr=aa&abxe=1&prev_fmts=0x0%2C158x600%2C733x280&nras=3&correlator=1934679917096&frm=20&pv=1&ga_vid=1328359512.1698420390&ga_sid=1698420394&ga_hid=50397757&ga_fc=1&u_tz=120&u_his=3&u_h=840&u_w=1344&u_ah=813&u_aw=1344&u_cd=24&u_sd=1.25&dmc=4&adx=169&ady=2865&biw=1331&bih=652&scr_x=0&scr_y=312&eid=44759876%2C44759927%2C44759837%2C31079081%2C31079084%2C31079191%2C42531706%2C44795922%2C44805130%2C44805931%2C44806737%2C31078301%2C31079124&oid=2&pvsid=347058647939202&tmod=770128849&uas=3&nvt=1&ref=https%3A%2F%2Fwww.google.it%2F&fc=1408&brdim=-16%2C20%2C-16%2C20%2C1344%2C0%2C1362%2C820%2C1348%2C652&vis=1&rsz=%7C%7Cs%7C&abl=NS&fu=128&bc=31&psd=W251bGwsbnVsbCxudWxsLDNd&ifi=4&uci=a!4&btvi=3&fsb=1&xpc=Hx86XqFHAb&p=https%3A//passioniandcuriosita.blogspot.com&dtd=3186" style="border-style: initial; border-width: 0px; height: 0px; left: 0px; max-width: 100%; position: absolute; top: 0px; width: 733px;" vspace="0" width="733"></iframe></div></ins></div><div class="MsoNormal" style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Preparare il sugo, facendo soffriggere nell'olio extra-vergine di oliva l'aglio e la cipolla, e poi aggiungendo in due tempi la quantità di sugo necessaria, salare e lasciare cuocere per mezz'ora.</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Poi soffriggere nell'olio: aglio, cipolla, sedano, carota, e alla fine aggiungere la carne macinata sfumare col vino bianco e salare.</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Cuocere in abbondante acqua salata gli gnocchi e preparare i tegamini aggiungendo nell'ordine: sugo, gnocchi, carne macinata, mozzarella, piselli, formaggio, grattugiato e di nuovo gnocchi; finire con sugo e una bella spolverata di formaggio grattugiato.</span></div><div class="google-auto-placed ap_container" style="background-color: white; clear: both; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px; height: auto; text-align: center; width: 733px;"><ins class="adsbygoogle adsbygoogle-noablate" data-ad-client="ca-pub-7707621594326823" data-ad-format="auto" data-ad-status="unfilled" data-adsbygoogle-status="done" style="background-color: transparent; display: block; height: 0px; margin: auto;"><div aria-label="Advertisement" id="aswift_4_host" style="background-color: transparent; border: none; display: inline-block; height: 0px; margin: 0px; opacity: 0; overflow: hidden; padding: 0px; position: relative; visibility: visible; width: 733px;" tabindex="0" title="Advertisement"><iframe allowtransparency="true" data-google-container-id="a!5" data-google-query-id="CKbEq4fFloIDFRtDwgUdLi4FFA" data-load-complete="true" frameborder="0" height="0" hspace="0" id="aswift_4" marginheight="0" marginwidth="0" name="aswift_4" sandbox="allow-forms allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" scrolling="no" src="https://googleads.g.doubleclick.net/pagead/ads?npa=1&gdpr=1&gdpr_consent=CP0TecAP0TecAEsACBENDdCoAP_AAEPAABCYINJB7D7FbSFCwH57aLsAMAhXRsCAQoQAAASBAmABQAKQIAQCkkAYFESgBAACAAAAICZBIQIMCAgACUABQAAAAAEEAAAABAAIIAAAgAEAAAAIAAACAIAAEAAIAAAAEAAAmQhAAIIACAAAhAAAIAAAAAAAAAAAAgCAAAAAAAAAAAAAAAAAAQQaQD2F2K2kKFgPi2QWYAQBCijYEAhQAAAAkCBIAAgAUgQAgFIIAwAIFAAAAAAAAAQEgCQAAQABAAAIACgAAAAAAIAAAAAAAQQAAAAAIAAAAAAAAEAQAAAAAQAAAAIAABEhCAAQQAEAAAAAAAQAAAAAAAAAAABAAAAAAAAAAAAAAAAAAAAgAA&addtl_consent=1~2072.70.89.93.108.122.149.196.2253.2299.259.2357.311.317.323.2373.338.358.2415.415.2506.2526.482.486.494.495.2568.2571.2575.540.574.2624.609.2677.2779.827.864.981.1029.1048.1051.1095.1097.1201.1205.1276.1301.1365.1415.1449.1570.1577.1651.1716.1735.1753.1765.1834.1870.1878.1889.1958&client=ca-pub-7707621594326823&output=html&h=280&adk=74669859&adf=47641188&pi=t.aa~a.2523054367~i.61~rp.4&w=733&fwrn=4&fwrnh=100&lmt=1691659066&num_ads=1&rafmt=1&armr=3&sem=mc&pwprc=2124154212&ad_type=text_image&format=733x280&url=https%3A%2F%2Fpassioniandcuriosita.blogspot.com%2F2014%2F03%2Fblog-post.html&host=ca-host-pub-1556223355139109&fwr=0&pra=3&rh=184&rw=733&rpe=1&resp_fmts=3&wgl=1&fa=27&uach=WyJXaW5kb3dzIiwiMC4xLjAiLCJ4ODYiLCIiLCIxMDkuMC41NDE0LjEyMCIsW10sMCxudWxsLCI2NCIsW1siTm90X0EgQnJhbmQiLCI5OS4wLjAuMCJdLFsiR29vZ2xlIENocm9tZSIsIjEwOS4wLjU0MTQuMTIwIl0sWyJDaHJvbWl1bSIsIjEwOS4wLjU0MTQuMTIwIl1dLDBd&dt=1698420394315&bpp=1&bdt=4596&idt=1&shv=r20231025&mjsv=m202310180102&ptt=9&saldr=aa&abxe=1&prev_fmts=0x0%2C158x600%2C733x280%2C733x280&nras=4&correlator=1934679917096&frm=20&pv=1&ga_vid=1328359512.1698420390&ga_sid=1698420394&ga_hid=50397757&ga_fc=1&u_tz=120&u_his=3&u_h=840&u_w=1344&u_ah=813&u_aw=1344&u_cd=24&u_sd=1.25&dmc=4&adx=169&ady=3225&biw=1331&bih=652&scr_x=0&scr_y=656&eid=44759876%2C44759927%2C44759837%2C31079081%2C31079084%2C31079191%2C42531706%2C44795922%2C44805130%2C44805931%2C44806737%2C31078301%2C31079124&oid=2&pvsid=347058647939202&tmod=770128849&uas=3&nvt=1&ref=https%3A%2F%2Fwww.google.it%2F&fc=1408&brdim=-16%2C20%2C-16%2C20%2C1344%2C0%2C1362%2C820%2C1348%2C652&vis=1&rsz=%7C%7Cs%7C&abl=NS&fu=128&bc=31&psd=W251bGwsbnVsbCxudWxsLDNd&ifi=5&uci=a!5&btvi=4&fsb=1&xpc=Wb9e9T3JRK&p=https%3A//passioniandcuriosita.blogspot.com&dtd=4143" style="border-style: initial; border-width: 0px; height: 0px; left: 0px; max-width: 100%; position: absolute; top: 0px; width: 733px;" vspace="0" width="733"></iframe></div></ins></div><div class="separator" style="background-color: white; clear: both; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px; text-align: center;"></div><div class="MsoNormal" style="background-color: white; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Si può anche prepararli il giorno prima nei tegamini coprirli con la pellicola e metterli in frigo. Il giorno che servono tirarli fuori metterli in forno un’oretta prima di mangiare a 200° C tenere il forno acceso per mezz'ora e poi lasciarli asciugare fino al momento di mangiare.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x7l9p5YupaF1VuhMGgykpUTsTHo6eQwT5d2vRTHS46bQ3ahdrdi2J95MKvq5rz5U4MLDUUX3Yws9SJnqsoENvETG4F_YFW33TWmJZ6fKCi-A9nTXYm75ut24QeaMJyxQZm_3tgp-ngxCrmhbYYYQ6H5tgxq0E3xaLvqvBUAHqOOUl4n_BYhqPlJVhmUo/s1272/VFOE7638.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="893" data-original-width="1272" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x7l9p5YupaF1VuhMGgykpUTsTHo6eQwT5d2vRTHS46bQ3ahdrdi2J95MKvq5rz5U4MLDUUX3Yws9SJnqsoENvETG4F_YFW33TWmJZ6fKCi-A9nTXYm75ut24QeaMJyxQZm_3tgp-ngxCrmhbYYYQ6H5tgxq0E3xaLvqvBUAHqOOUl4n_BYhqPlJVhmUo/s320/VFOE7638.JPG" width="320" /></a></div><br /><br /></span></div><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #292929; font-size: 20px;"> ********</span></p><div class="google-auto-placed ap_container" style="background-color: white; clear: both; color: #292929; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 20px; height: auto; text-align: center; width: 733px;"><ins class="adsbygoogle adsbygoogle-noablate" data-ad-client="ca-pub-7707621594326823" data-ad-format="auto" data-ad-status="unfilled" data-adsbygoogle-status="done" style="background-color: transparent; display: block; height: 0px; margin: auto;"><div aria-label="Advertisement" id="aswift_3_host" style="background-color: transparent; border: none; display: inline-block; height: 0px; margin: 0px; opacity: 0; overflow: hidden; padding: 0px; position: relative; visibility: visible; width: 733px;" tabindex="0" title="Advertisement"><br /></div></ins></div><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">Soup di vitello al tamarindo _400</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">gr</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">polpa di vitello ( or preferito il manzo )-ingredienti per 2/3 persone -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">4</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">cipollotti -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">porro -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">2</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">scalogni -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">spicchio d’aglio -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">cipolla -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">cucchiaino</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">zucchero di canna </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7;">grezzo -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">cucchiaino</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">pasta di tamarindo -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">4</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">gamberi </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7;">cotti puliti -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">cucchiaino</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">galanga </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7;">in polvere (sostituibile con 1/2 cucchiaino di zenzero) -</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">brodo di verdura -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">cucchiaio</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">salsa di soia -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">100</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">gr</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">giardiniera di verdure -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">1</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">cucchiaino</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">peperoncino</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em; opacity: 0.7;">in polvere -</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">olio extravergine di oliva -</span><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">qb</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; box-sizing: border-box; color: #333333; font-size: 1em;">sale e pepe -Method-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: black; font-size: 1.2em; font-style: inherit;">Pulite le verdure e tagliatele grossolanamente a pezzetti (tenete da parte mezzo scalogno).</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Versatele in un mixer insieme ai gamberi, lo zucchero, due cucchiai di brodo di verdura, e frullate bene il tutto fino a ottenere un composto omogeneo. Tenete da parte.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Tagliate la polpa di vitello a bocconcini.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">In un tegame antiaderente soffriggete 1/2 scalogno tagliato finemente in due cucchiai di olio evo, sale, galanga, peperoncino, e mescolate per un minuto. Unite i bocconcini di vitello e rosolate la carne per qualche minuto.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Scaldate due cucchiai di olio in un wok e saltate il composto di verdure per qualche minuto. Unite i bocconcini di vitello con lo scalogno, la salsa di soia, il tamarindo, e coprite con il brodo di verdura. Coprite con un coperchio e cuocete a fiamma bassa per 30 minuti.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">Servite la zuppa indonesiana con la giardiniera di verdure, e decorate con delle striscioline della sommità verde del porro.</span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;">******++consil du chefAdrianoMennillo -questa zuppa è caratterizzata da un sapore agrodolce.,</span><span style="color: #333333;">questi ingrediendi per 4/6 persone ; di manzo : 1/2 lt acqua-1 kg di manzo-3 cucchiai di olio extravergine-5 scalogni -2 spicchi aglio-1 cucchiaio di pasta per gamberecchi secchi -2 cucchiai di zucchero di palma in scaglie-1 cucchiaio salsa di soia dolce-2/3 cucchiaio di succo tamarindo-1 cucchiaio di sale -2/3 peperoncini rossi tagliati-2 cipolle piccole bianche tagliate a filangèe .</span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: transparent; color: #333333; font-size: 1em;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMK5ETooPKt55aW7S-sU4bZPCWJXFRImS7s5Tw1LJqyvFaGvKZ_dLiiNdyB8HWMAlQiWLy3sbhHWnjlK0EXC5ZTsiha7tdSJdXwmI7NIKgeorGPMl8z2900Wqe_LZnF76uA2kARGBJ51vDk4ycewq-aZ3Xork2rfFccnOspSsgJFd3vAOawOs0UnJcFNiS/s1749/BXPL5646%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1554" data-original-width="1749" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMK5ETooPKt55aW7S-sU4bZPCWJXFRImS7s5Tw1LJqyvFaGvKZ_dLiiNdyB8HWMAlQiWLy3sbhHWnjlK0EXC5ZTsiha7tdSJdXwmI7NIKgeorGPMl8z2900Wqe_LZnF76uA2kARGBJ51vDk4ycewq-aZ3Xork2rfFccnOspSsgJFd3vAOawOs0UnJcFNiS/s320/BXPL5646%5B1%5D.JPG" width="320" /></a></div><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">+++++++++++++++++++++++</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">1 ) Palline di cocco_ingredienti e dosi - 250 gr di farina di cocco - 250 gr di zucchero - 250 gr di ricotta - 2 cucchiai di liquore a piacere - nocciole intere - FATE COSI - Mescolare delicatamente la ricotta, lo zucchero, il cocco e il liquore fino a ottenere un composto omogeneo. Formare delle palline e inserire la nocciola intera all'interno. Rotolare le palline nella farina di cocco. Mettere in frigo e servire dopo circa 4 ore.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><br /></p><p><em><span data-mce-style="color: #274e13;" style="color: #274e13;">1) Boules à la noix de coco_- ingrédients et doses - 250 gr de farine de noix de coco- 250 de sucre- 250 gr de ricotta - 2 cuillères à soupe de liqueur au goût - noisettes entières - FAIRE CECI - Mélanger délicatement la ricotta, le sucre, la noix de coco et la liqueur jusqu'à obtenir un mélange homogène. Formez des boules et placez la noisette entière à l'intérieur. Roulez les boules dans la farine de noix de coco. Réfrigérer et servir après environ 4 heures.<br /><br /><br /><br />2 # </span></em><span style="color: #274e13;"><i>Palline di cocco (patties): mettere dieci dei dodici cucchiai di farina in una ciotola con tutto lo zucchero e il cacao. Mescolare finché gli ingredienti non sono uniformi, quindi versare i 40 ml di latte. Impastare con le mani come se fosse un impasto a base di farina e ottenere un'unica palla di cacao. A questo punto avrete 15-20 palline, che metterete su un piatto. Avete iniziato da pochi minuti e ora avete quasi finito. Rimangono circa due cucchiai di farina di cocco: qui passate ogni singola pallina in modo che le superfici siano leggermente ricoperte di bianco (se usate le scaglie di cocco invece della farina, il piatto ha un aspetto migliore). Se volete dare un tocco di classe al vostro piatto, potete mettere le palline in una speciale teglia. È tutto: mettete il piatto con le palline di cocco in frigorifero e aspettate due ore.</i></span></p><p><span style="color: #274e13;"><i><br /></i></span></p><p><br /></p><p><em><span data-mce-style="color: #274e13;" style="color: #274e13;">2 ) Boules de noix de coco (galettes) : mettez dix des douze cuillères à soupe de farine dans un bol avec tout le sucre et le cacao. Mélangez jusqu'à ce que les ingrédients soient uniformes, puis versez les 40 ml de lait. Pétrissez avec vos mains comme s'il s'agissait d'une pâte à base de farine et obtenez ainsi une seule boule de cacao. Vous obtenez alors 15 à 20 boules, que vous placez ensuite sur une assiette. Vous avez commencé il y a seulement quelques minutes et vous êtes maintenant presque à la fin de la préparation. Il vous reste environ deux cuillères à soupe de farine de noix de coco : ici, vous passez chaque boule individuelle de manière à ce que les surfaces soient légèrement enduites de blanc (si vous utilisez des flocons de noix de coco plutôt que de la farine, le plat gagne en apparence). Si vous voulez vraiment donner une touche de classe à votre plat, vous pouvez placer les boules dans un gâteau de cuisson spécial. C'est tout : il suffit de placer le plat avec les boules de noix de coco au réfrigérateur et d'attendre deux heures seulement !.</span></em></p><div class="separator" style="clear: both; text-align: center;"><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GnjfYL0MNlt-3KFceHcKMjVQp-udusPFXCbU468GZiGEf4-OXyvFw10lAwGN7iWiRXKAaPAkqgSmbZs8ADxZLPSjSif6oSmLFgHwVI569GGsM9JHLqWYAUf8Joz4maTx1LpmDIla8Oa229SxuboaaCn5CS00iE2I7-Zj52MdSosWYot4OnLI4CUZvw/s1744/XWRE2234%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1435" data-original-width="1744" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GnjfYL0MNlt-3KFceHcKMjVQp-udusPFXCbU468GZiGEf4-OXyvFw10lAwGN7iWiRXKAaPAkqgSmbZs8ADxZLPSjSif6oSmLFgHwVI569GGsM9JHLqWYAUf8Joz4maTx1LpmDIla8Oa229SxuboaaCn5CS00iE2I7-Zj52MdSosWYot4OnLI4CUZvw/s320/XWRE2234%5B1%5D.JPG" width="320" /></a></em></div><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; margin-bottom: 26px; margin-top: 0px; overflow-wrap: break-word;"><em style="color: black; font-family: "Times New Roman"; font-size: medium;"><br /></em></p><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;">Coconut balls_ingredients and doses - 250 gr of coconut flour - 250 gr of sugar - 250 gr of ricotta cheese - 2 tablespoons of liqueur to taste - whole hazelnuts - DO THIS - Gently mix the ricotta cheese, the sugar, the coconut and the liqueur until you obtain a homogeneous mixture. Shape into balls and place the whole hazelnut inside. Roll the balls in the coconut flour. Refrigerate and serve after about 4 hours.</span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c;"><span style="font-size: 15px;"><br /></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; margin: 0px 0px 10px; padding: 0px;"><span style="color: #85868c; font-size: 15px;">2 ) Coconut balls (patties): put ten of the twelve tablespoons of flour in a bowl with all the sugar and cocoa. Mix until the ingredients are uniform, then pour in the 40 ml of milk. Knead with your hands as if it were a flour-based dough and obtain a single ball of cocoa. You will then have 15 to 20 balls, which you place on a plate. You have only started a few minutes ago and are now almost finished. You have about two tablespoons of coconut flour left: here you pass each individual ball so that the surfaces are lightly coated with white (if you use coconut flakes instead of flour, the dish looks better). If you really want to give your dish a classy touch, you can place the balls in a special baking cake. That's it: just place the dish with the coconut balls in the fridge and wait for two hours! recipes Rosa De Leo photos AdrianoMennillo .</span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++++++++++</p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">A' Zuppetta ( classico dolce napoletano )<span style="font-size: 16px;">- 230 gr pasta sfoglia(1 rotolo rettangolare)</span><span style="font-size: 16px;">- 1 pan di Spagna</span><span style="font-size: 16px;">- 200 gr amarene sciroppate .Ingredienti per la crema diplomatica ;</span><span style="font-size: 16px;">- 500 ml latte</span><span style="font-size: 16px;">- 4 tuorli</span><span style="font-size: 16px;">- 50 gr farina</span><span style="font-size: 16px;">- 120 gr zucchero</span><span style="font-size: 16px;">- ½ bacca di vaniglia</span><span style="font-size: 16px;">- 20 gr zucchero a velo .> Ingredienti per la bagna :</span><span style="font-size: 16px;">- 200ml acqua</span><span style="font-size: 16px;">- 50 gr zucchero</span><span style="font-size: 16px;">- 20 aroma di rum .METHOD . </span><span style="font-size: 16px;">Per crema pasticcera: riscaldare il latte in un pentolino con la vanillina; sbattere in una ciotola due tuorli con lo zucchero, quando il composto sarà chiaro e spumoso aggiungere gradualmente la farina e versare sul composto, a filo, il latte amalgamando con la frusta. Versare il composto in un pentolino e metterlo sul fuoco, mescolando continuamente, fino a che la crema avrà la consistenza desiderata. Trasferire la crema in una ciotola, coprirla con un foglio di pellicola a contatto e lasciarla raffreddare.</span><span style="font-size: 16px;">Preparare la crema chantilly: montare la panna e, quando avrà raggiunto una consistenza corposa, aggiungere lo zucchero a velo setacciato e mescolare con una spatola. Quando la crema pasticcera sarà completamente fredda unire la crema chantilly e stemperare le due creme con una frusta, fino ad ottenere una massa spumosa, liscia e omogenea. Stendere la pasta sfoglia e ricavare due rettangoli delle dimensioni 23x18cm(Le dimensioni della sfoglia sono qualche cm più corte di quelle del pan di spagna perché la sfoglia tende a gonfiarsi in cottura). Trasferire i due rettangoli su una placca ricoperta di carta forno e bucare la superficie con i rebbi di una forchetta. Cospargerle di zucchero a velo e passatele in forno statico a 180° C per 12/13 minuti(forno ventilato 160° C per 10 minuti), fino a quando la loro superficie risulterà ben dorata.</span><span style="background-color: transparent; font-size: 16px;">Per la bagna: mettere sul fuoco un pentolino con acqua e zucchero fino ad ottenere la consistenza di uno sciroppo denso. A fuoco spento unire l’aroma di rum e lasciar intiepidire. Comporre la zuppetta: disporre su un piatto da portata una delle due sfoglie e cospargetela con la crema, stendendola con una spatola avendo cura di lasciare mezzo centimetro di spazio dal bordo e disporci sopra una parte di amarene. Adagiare sulla crema uno strato di pan di Spagna, bagnarlo con 2-3 cucchiai di bagna all’aroma di rum intiepidita e ricoprirlo con uno strato di crema e amarene. Ricoprire tutto con l’altra sfoglia, pressando leggermente in modo da compattare bene, rifinire i lati e mettere la torta in frigo per un’oretta. Prima di servire, cospargere la superficie di zucchero a velo e tagliare il dolce a rettangoli.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggyEh1An5LbNoQlnHETPIJBfgIUNA3xtVBGnDEs9YXIUy_P0wYe7zgK9flgLcvyTaYu-EVcZeURPSu8JWJQinUJ5P1LKP5dh7PhYg2dfmNcZoXt4cUv_u-PhL-m4ilzZqzftqclYD4n4l-aM8X4HKSjbABcsxfgeZo66kU_3y1MSNgeeSjk6fXfXkDWA_/s1628/TWFQ1581%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1255" data-original-width="1628" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggyEh1An5LbNoQlnHETPIJBfgIUNA3xtVBGnDEs9YXIUy_P0wYe7zgK9flgLcvyTaYu-EVcZeURPSu8JWJQinUJ5P1LKP5dh7PhYg2dfmNcZoXt4cUv_u-PhL-m4ilzZqzftqclYD4n4l-aM8X4HKSjbABcsxfgeZo66kU_3y1MSNgeeSjk6fXfXkDWA_/s320/TWFQ1581%5B1%5D.JPG" width="320" /></a></div><br />+++++++++<p></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Risotto con asparagi e zafferano_ingredienti e dosi per 3/4 persone -<span color="rgb(var(--color_15))" style="background-color: transparent;">450 gr di risotto Carnaroli -</span><span color="rgb(var(--color_15))" style="background-color: transparent;">1 mazzo di asparagi verdi -</span><span color="rgb(var(--color_15))" style="background-color: transparent;">1 scalogno -</span><span color="rgb(var(--color_15))" style="background-color: transparent;">Mezzo bicchiere di vino bianco -</span><span color="rgb(var(--color_15))" style="background-color: transparent;">Brodo vegetale (3 carote sedano cipolla) -</span><span color="rgb(var(--color_15))" style="background-color: transparent;">Olio extravergine - poco burro -</span><span color="rgb(var(--color_15))" style="background-color: transparent;">200 gr di stracciatella di burrata -</span><span color="rgb(var(--color_15))" style="background-color: transparent;">50 gr di parmigiano grattugiato -2/3 bustine di </span><span color="rgb(var(--color_15))" style="background-color: transparent;">zafferano or in pistilli .METHOD-</span><span color="rgb(var(--color_15))" style="background-color: transparent;">In una tazza versare mezzo mestolo di brodo caldo, mettere i pistilli e lasciarli in fusione per circa un'ora. </span><span color="rgb(var(--color_15))" style="background-color: transparent;">Pulire e lavare gli asparagi e farli lessare in acqua bollente e salata per circa 5 minuti; scolare e tagliare i gambi a rondelle mentre conservare le punte integre.</span><span color="rgb(var(--color_15))" style="background-color: transparent;">In un tegame far rosolare, in poco olio, lo scalogno tritato finemente aggiungere il riso e farlo scaldare bene; sfumare con il vino bianco e poi bagnare con un mestolo di brodo vegetale ogni volta che si asciuga. </span><span color="rgb(var(--color_15))" style="background-color: transparent;">A cottura quasi ultimata 12/13 minuti , aggiungere lo zafferano, i gambi di asparagi aggiustare di sale. In ultimo, lontano dal fuoco, mantecare con la stracciatella e il burro ( a piacere) e il Parmigiano grattugiato. </span><span color="rgb(var(--color_15))" style="background-color: transparent;">Impiattare decorando con le punte di asparago .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACP3q_p5I1FS5u5bsO0QAwCqKU9gIhP542L67DTYNixQDOYXS1dYMzcUoHziR3q4509BJR2q2KAur-PiwWWAmS0QWy5-qZqJSEkdKdTIyVjMfcAx0cs8kWQGk9wZvG7O-Lgm1ocvhZ5ToxWgYrhzHHCfB17MIzE3b9so3g70zzxjfEMMpSGs2k2QDOw/s1090/FJDT5926%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1090" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACP3q_p5I1FS5u5bsO0QAwCqKU9gIhP542L67DTYNixQDOYXS1dYMzcUoHziR3q4509BJR2q2KAur-PiwWWAmS0QWy5-qZqJSEkdKdTIyVjMfcAx0cs8kWQGk9wZvG7O-Lgm1ocvhZ5ToxWgYrhzHHCfB17MIzE3b9so3g70zzxjfEMMpSGs2k2QDOw/s320/FJDT5926%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++++</p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pasta fagioli e cozze - ingredienti e dosi per 4 persone _<span style="color: #666666; font-family: "Droid Sans"; font-size: 13.2px;">1 kg di cozze, </span><span style="color: #666666; font-family: "Droid Sans"; font-size: 13.2px;">500 gr di pasta mista (è un insieme di vari tipi di pasta -</span><span style="color: #666666; font-family: "Droid Sans"; font-size: 13.2px;">2 cucchiai di passata di pomodoro- </span><span style="color: #666666; font-family: "Droid Sans"; font-size: 13.2px;">500 ml di acqua calda da aggiungere solo se serve -</span><span style="color: #666666; font-family: "Droid Sans"; font-size: 13.2px;">1 confezione di fagioli cannellini-</span><span style="color: #666666; font-family: "Droid Sans"; font-size: 13.2px;">olio,aglio,prezzemolo,peperoncino.FATE COSI -</span><span style="color: #666666; font-family: "Droid Sans"; font-size: 13.2px;">Pulite bene le cozze,prendete una pentola alta e capiente e irrorate con olio e aglio;dopo pochi secondi ,buttateci dentro le cozze,chiudete con coperchio, a fuoco alto finchè non saranno tutte aperte,dopo potete spegnere .</span><span style="font-family: "Droid Sans"; font-size: 13.2px;">Dividete le cozze dal suo sughetto,e toglietele dal loro guscio,lasciando solo il frutto.Filtrate il sughetto per eliminare qualsiasi impurità.Prendete una pentola alta e capiente,con un poco di olio e aglio, e versatevi dentro le cozze .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13_FwbYDS5wBTfjzGMjoOvm2Td2aneJKQKJIzII_HAWimxso16ZHf6heu1uFdJaPMYSGoSfV-xi2maUEYmRILNMbiYRjL3bG5NvyshuIaj6NFjn6N8qLFFGBCBb_3E294ziVda5UjBFwHeDKLVFhwvMRLRkpOmlqcCn9k7kPE-2dvSJxlU_zVHG4BnA/s1165/MSDV3086%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1165" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13_FwbYDS5wBTfjzGMjoOvm2Td2aneJKQKJIzII_HAWimxso16ZHf6heu1uFdJaPMYSGoSfV-xi2maUEYmRILNMbiYRjL3bG5NvyshuIaj6NFjn6N8qLFFGBCBb_3E294ziVda5UjBFwHeDKLVFhwvMRLRkpOmlqcCn9k7kPE-2dvSJxlU_zVHG4BnA/s320/MSDV3086%5B1%5D.JPG" width="320" /></a></div><br />.<p></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++</p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Babà napoletano# ingredienti e dosi :<i style="color: #555544; font-family: tahoma, "Trebuchet MS", lucida, helvetica, sans-serif; font-size: 13px;"><span face="Arial, "sans-serif"" style="font-size: 18pt;">per la pasta ></span></i><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">500 gr</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> farina americana (manitoba),</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">50 gr zucchero,</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">150 gr burro ammorbidito a temperatura ambiente, oppure 1 etto di strutto,</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">sale fino – un cucchiaino da caffè,</span><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt;">8</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">uova,</span><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt;">2 panetti di </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">lievito di birra. VERY Important >></span><i style="color: #555544; font-family: tahoma, "Trebuchet MS", lucida, helvetica, sans-serif; font-size: 13px;"><span face="Arial, "sans-serif"" style="font-size: 18pt;">2 Versione con l’uvetta</span></i><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">500 gr</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> farina americana (manitoba),</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">50 gr zucchero,</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">150 gr burro ammorbidito a temperatura ambiente, oppure 1 etto di strutto,</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">sale fino – un cucchiaino da caffè ,</span><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt;">8</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">uova,</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">150 gr. di uvetta ammollata nella bagna calda e poi strizzata,</span><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt;">2 panetti di </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">lievito di birra.>>,P</span><i style="color: #555544; font-family: Arial, "sans-serif"; font-size: 18pt;">er la bagna ::</i><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt;">2</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">litri di</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">acqua -</span><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt;">6</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">00 gr</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">di zucchero -</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">1 buccia intera di limone non trattato, -</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">rum . .METHOD -</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">Mettere nella ciotola girevole dell’ impastatrice la farina, lo zucchero, il burro a pezzettini o lo strutto, il sale ed il lievito sbriciolato. Avviare le fruste e miscelare il tutto. Aggiungere le uova ad uno ad uno ( e solo quando il precedente sia stato ben</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">assorbito).</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">La pasta dovrà</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">risultare elastica e rimanere attaccata alle fruste. Per ottenere ciò è importante la quantità di uova: evitare di sceglierle troppo grandi; se lo fossero</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">mettere i primi sette, sempre uno alla volta, ed eventualmente aggiungerne solo metà dell’ultimo.</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">Impastare con le fruste fino a che la pasta non salga sulle fruste sino a ricoprirne quasi le astine e non risulti gommosa. Nella versione con l’uvetta, a questo punto aggiungere all’impasto le uvette ammollate nella bagna calda, strizzate e leggermente infarinate e continuare l’impastatura per alcuni minuti.</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">Per verificare che la pasta sia cresciuta a dovere,</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">prendere un pizzichino di pasta tra l'indice e il pollice ed allargare le dita: se risulta elastica e quasi gommosa è pronta. Far crescere la pasta nella ciotola stessa sino a che non raggiunga il bordo. Trasferire in un unico stampo con buco centrale imburrato (o in piú stampi piccoli ed a tronco di cono)</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">e far crescere di nuovo fino a raggiungere i bordi del/déi contenitore/i. Infornare in forno caldo a 180°C per circa 20 minuti. Preparare la bagna: Scaldare l'acqua, lo zucchero, la buccia di limone ed il rum (la quantità dipenderà dai gusti) fino a far sciogliere lo zucchero. Eliminare la buccia del limone. Mettere il babà su una grata (va bene</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">quella del forno) e poggiarla su una teglia o un recipiente abbastanza grande. Praticare dei fori con uno stuzzicadenti sulla superfice superiore del babà (quella piú lucida) e cominciare a bagnare usando un mestolo. Girare il babà e continuare a bagnare piú volte. Quando il bagno termina recuperarlo dalla teglia su cui poggia la grata (serve a questo), eventualmente riscaldarlo nuovamente e continuare a bagnare il babà. Lasciare poi gocciolare il babà sulla grata per qualche ora. Servire le fettine di babà aggiungendo ancora altro liquido (che sarà stato messo a parte) se necessario o gradito.Qualora si siano usati piccoli stampi tronco-conici da 7</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">cm. di altezza</span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;"> </span><span face="Arial, "sans-serif"" style="color: #555544; font-size: 18pt;">(in ognuno dei quali andrà messa pasta per 35 o 50 grammi) i babà risultanti potranno esser bagnati immergendoli rapidamente per intero nel bagno e recuperandoli con una schiumarola.</span><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt; text-align: justify;">Il babà può essere indifferentemente accompagnato da liquori dolci (</span><i style="color: black; font-family: Arial, "sans-serif"; font-size: 18pt; text-align: justify;">rosolî</i><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt; text-align: justify;">) o secchi (</span><i style="color: black; font-family: Arial, "sans-serif"; font-size: 18pt; text-align: justify;">cognac e/o brandy</i><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt; text-align: justify;">) </span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAIuM1OgU20lFScle5Xw9iFiCzwOO_zS2wvgNrM2thJJxFTtCtI9R_JjFNMO3mXRlf4AGXeDzjKhpOmhGRpj0_VpnuHw8mfKGJ7osOcufm-6_ud9AC7O9zvVO2qdFKmwpLIsGuPfy0M6b4P9bqEZwaUrwe94W3rj75AdsitahbVS4q4gNm7bZ2DQt_g/s1533/GEEVE9160%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="1469" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAIuM1OgU20lFScle5Xw9iFiCzwOO_zS2wvgNrM2thJJxFTtCtI9R_JjFNMO3mXRlf4AGXeDzjKhpOmhGRpj0_VpnuHw8mfKGJ7osOcufm-6_ud9AC7O9zvVO2qdFKmwpLIsGuPfy0M6b4P9bqEZwaUrwe94W3rj75AdsitahbVS4q4gNm7bZ2DQt_g/s320/GEEVE9160%5B1%5D.JPG" width="307" /></a></span></div><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt; text-align: justify;"><br />.</span><p></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt; text-align: justify;"><br /></span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="Arial, "sans-serif"" style="color: black; font-size: 18pt; text-align: justify;">Baba napolitain - ingrédients et doses : pour la pâte >500 gr de farine américaine (manitoba),50 gr de sucre,150 gr de beurre ramolli à température ambiante, ou 1 gr de saindoux,sel fin - 1 cuillère à café,8 œufs,2 levures de bière. TRES IMPORTANT >>2 Version aux raisins secs 500 gr de farine américaine (manitoba), 50 g de sucre, 150 gr de beurre ramolli à température ambiante, ou 100 gr de saindoux, sel fin - une cuillerée à café, 8 œufs, 150 gr de raisins secs trempés dans l'eau chaude puis essorés, 2 gâteaux de levure de bière. .MÉTHODE - Placez la farine, le sucre, le beurre ou le saindoux haché, le sel et la levure émiettée dans le bol rotatif du batteur. Démarrez le fouet et mélangez le tout. Ajoutez les œufs un par un (et seulement lorsque le précédent a été bien absorbé). La pâte doit être élastique et coller au fouet. Pour cela, la quantité d'œufs est importante : évitez de les choisir trop gros ; s'ils le sont, mettez les sept premiers, toujours un par un, et si nécessaire n'ajoutez que la moitié du dernier. Pétrissez avec le fouet jusqu'à ce que la pâte monte sur le fouet jusqu'à ce qu'elle recouvre presque les tiges et ne soit pas caoutchouteuse. Dans la version avec raisins secs, à ce stade, ajouter les raisins secs trempés dans l'eau chaude, pressés et légèrement farinés à la pâte et continuer à pétrir pendant quelques minutes. Pour vérifier que la pâte a bien levé, prenez une pincée de pâte entre votre index et votre pouce et écartez vos doigts : si elle est élastique et presque caoutchouteuse, elle est prête. Laissez la pâte lever dans le bol jusqu'à ce qu'elle atteigne le bord. Transférer dans un moule unique avec un trou central beurré (ou plusieurs petits moules tronconiques) et laisser lever à nouveau jusqu'à ce qu'il atteigne le bord du ou des récipients. Faites cuire dans un four chaud à 180°C pendant environ 20 minutes. Préparez le sirop : faites chauffer l'eau, le sucre, le zeste de citron et le rhum (la quantité dépendra du goût) jusqu'à ce que le sucre soit dissous. Retirez le zeste du citron. Placez le baba sur une grille (la grille du four convient parfaitement) et déposez-le sur une plaque de cuisson ou un récipient suffisamment grand. Faites quelques trous avec un cure-dent sur la surface supérieure du baba (la plus brillante) et commencez à l'humidifier à l'aide d'une louche. Retournez le baba et continuez à le faire tremper plusieurs fois. A la fin du trempage, retirez-le du plateau sur lequel repose la râpe (c'est à cela qu'elle sert), réchauffez-le si nécessaire et continuez à mouiller le baba. Laissez ensuite le baba s'égoutter sur la grille pendant quelques heures. Si l'on utilise des petits moules tronconiques de 7 cm de haut (dans chacun desquels il faut placer 35 ou 50 grammes de pâte), on peut mouiller les babas obtenus en les plongeant rapidement et complètement dans le bain et en les retirant avec une écumoire.Le baba peut être accompagné de liqueurs douces (rosé) ou sèches (cognac et/ou brandy).</span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">....................</p><p><span data-mce-style="color: #0000ff;" style="color: blue;"><span data-mce-style="font-size: 14px;" style="font-size: 14px;">Babà napoletano-ingredienti e dosi _<span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;"> farina manitoba 295 gr -</span><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;">(più 25 per lievitino ) -</span><br data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; text-align: -webkit-center;" /><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;">lievito di birra 18 gr -</span><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;">zucchero 40 gr (+ 1 cucchiaino nel lievitino) -</span><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;">burro morbido 105 gr -</span><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;">4 uova -</span><br data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; text-align: -webkit-center;" /><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;">1 pizzico di sale -</span></span></span>Per il bagno:750 ml di acqua, -300 gr di zucchero, -la buccia di un limone,<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">a seconda dei gusti 300/400 ml di rum .METHOD-Iniziamo facendo il lievitino con: 25 gr di farina</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">(meglio
se manitoba per tutta la preparazione) ,18 gr di lievito,1 cucchiaio di
acqua,1 cucchiaino di zucchero.Impastiamo e facciamo lievitare fino al
raddoppio.Per il babà occorre essere in possesso di un'impastratricecon
fruste a spirale,o di un gancio.Niente Bimby,niente macchina del
pane,altrimenti otterrete un panettone inzuppato di rum.Trasferiamo il
lievitino in una ciotola o l'impastatrice,</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">aggiungiamo
270 gr di farina,40 gr di zucchero,un pizzico di sale,diamo una leggera
impastata con il frullatore(essenziali sono le fruste a gancio)e
aggiungiamo le 4 uova una alla volta</span><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;">Quando l'impasto arriva a questa consistenza aggiungere 105 gr il burro morbido che verrà cosi facilmente assorbito.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">Da
questo momento in poi dovrete impastare tantissimo.L'impasto si dovrà
incordare,ovvero dovrà diventare una palla liscia,elastica che non
sporca piu la ciotola.ho impiegato 40/45 minuti ma credo che con una
buona impastatrice ci si impieghi meno tempo.</span><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;"><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" style="display: inline; float: none;"></span></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">Questa è la consistenza che deve raggiungere.</span><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;"><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" style="display: inline; float: none;">Una volta diventato cosi bisogna lasciarlo lievitare fino al raddoppio<span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" style="display: inline; float: none;">Quindi
ora sgonfiate leggermente l'impasto e prendete tra le mani la quantità
necessaria per formare una pallina da mettere nello stampino imburrato
circa 40/45 gr.</span></span></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">Lavoratela un pochino fino a fare in
modo che la parte superiore diventi liscia e ponetela nello
stampino,non ne dovrà superare la metà.Se l'impasto è fatto bene quasi
non vi sporcherete le mani.</span><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;">fateli lievitare fino a quando non diventano cosi,</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">almeno 2 ore e poneteli nel forno gia caldo a 200° per 20/25 minut</span><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; display: inline; float: none; font-size: 13px; text-align: -webkit-center;">in forno dopo 10 minuti.,</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">Una
volta cotti lasciateli raffreddare e toglieteli dagli stampi,fateli
seccare per bene diverse ore e poi procedete con il bagno .Mescolare
acqua zucchero e limone portare a ebollizione e una volta spento
aggiungere il rum.Per il bagno procedete in questo modo:prendete una
pentola o un recipiente e immergete i babà uno alla volta.Il rum deve
essere caldo ma non ustionante perchè dovrete usare le mani.Immergeteli e
rigirateli nel rum poi li prendete tra le mani ed effettuate una
pressione (non torsione).Poi li ponete a testa in giu in un vassoio se
necessario ogni tanto li bagnate.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">Prima di procedere alla decorazione sarà meglio aspettare diverse ore,anche il giorno dopo.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">Per
la decorazione:lucidare i babà con la gelatina di albicocche sciolta,
potete lasciarli semplici oppure prendere il babà, effettuare un
taglio,riempirlo di nutella o panna e decorare con altra panna.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #4e2800; font-size: 13px; text-align: -webkit-center;">La
regola fondamentale del babà è il tempo,ci vuole tempo per farli ma
soprattutto il babà è sempre piu buono il giorno dopo.Volendo con queste
stesse dosi è possibile fare anche un babà unico in uno stampo da 26 o
28 di diametro </span><img class="mceItemNoResize" data-mce-src="https://static.skyrock.net/img/transparent.png" height="0px" id="skyplaceholder_0" mce_advimageresize_id="f_text_mce_3" src="https://static.skyrock.net/img/transparent.png" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; text-align: -webkit-center;" width="0px" /></p><div data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;" style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; text-align: -webkit-center;"><div align="center"><div data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"><div data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"><div data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"><div data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"><br /></div><div data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"><br /></div><div data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"><br /></div><br /></div><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" style="display: inline; float: none;"><span data-mce-style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;" style="display: inline; float: none;"></span></span></div></div></div></div><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; overflow-wrap: break-word;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;"></span></span></p><p><span data-mce-style="color: #0000ff;" style="color: blue;"><span data-mce-style="font-size: 14px;" style="font-size: 14px;">Baba napolitain - ingrédients et doses _ farine de manitoba 295 g -(plus 25 gr pour le levage) -.<br />levure
de bière 18 gr -sucre 40 gr (+ 1 cuillerée à café dans le levain)
-beurre mou 105 gr -4 œufs -1 pincée de sel -Pour le bain : 750 ml
d'eau, -300 gr de sucre, -le zeste d'un citron,<br />selon le goût 300/400
ml de rhum. MÉTHODE - Nous commençons par faire le levain avec : 25 gr
de farine(18 gr de levure, 1 cuillère à soupe d'eau, 1 cuillère à café
de sucre, pétrir et laisser lever jusqu'au doublement, pour le baba il
faut un batteur à spirale ou un crochet à pâte, pas de Bimby, pas de
machine à pain, sinon vous obtiendrez un pain imbibé de rhum,Ajoutez
270 gr de farine, 40 gr de sucre, une pincée de sel, pétrissez
légèrement avec le batteur (le fouet à crochet est indispensable) et
ajoutez les 4 œufs un par un Lorsque la pâte atteint cette consistance,
ajoutez 105 gr de beurre mou, qui sera facilement absorbé. A partir de
ce moment, il faudra beaucoup pétrir. la pâte doit devenir incordare,
c'est à dire qu'elle doit devenir une boule lisse et élastique qui ne
salit plus le bol. cela m'a pris 40/45 minutes mais je pense qu'avec un
bon batteur, cela prendra moins de temps. C'est la consistance qu'elle
doit atteindre, une fois qu'elle est devenue ainsi, il faut la laisser
lever jusqu'à ce qu'elle ait doublé de volume. Maintenant, dégonflez
légèrement la pâte et prenez la quantité nécessaire dans vos mains pour
former une boule à mettre dans le moule beurré, environ 40/45 gr.
Pétrissez-la un peu jusqu'à ce que le dessus devienne lisse et mettez-la
dans le moule, elle ne doit pas dépasser la moitié de la taille,au
moins 2 heures et placez-les dans un four préchauffé à 200° pendant
20/25 minutes en les retournant après 10 minutes,Une fois cuits,
laissez-les refroidir et démoulez-les, laissez-les sécher pendant
plusieurs heures et procédez ensuite au bain. Mélangez l'eau, le sucre
et le citron, portez à ébullition et une fois qu'elle est éteinte,
ajoutez le rhum. Le rhum doit être chaud mais pas brûlant car vous allez
devoir utiliser vos mains.Plongez-les et retournez-les dans le rhum
puis prenez-les dans vos mains et exercez une pression (sans les
tordre).Puis placez-les à l'envers dans un plateau si nécessaire
mouillez-les de temps en temps.<br />Il est préférable d'attendre plusieurs heures, voire le lendemain, avant de décorer.<br />Pour
la décoration : polir les babas avec de la gelée d'abricot fondue, vous
pouvez les laisser nature ou prendre le baba, faire une entaille, le
remplir de Nutella ou de crème et décorer avec plus de crème.La règle
fondamentale du baba est le temps, il faut du temps pour les faire mais
surtout le baba a toujours meilleur goût le lendemain.Si vous le
souhaitez, avec ces mêmes doses vous pouvez aussi faire un seul baba
dans un moule de 26 ou 28 de diamètre.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span data-mce-style="color: #0000ff;" style="color: blue;"><span data-mce-style="font-size: 14px;" style="font-size: 14px;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxgSqhZnjqhynqoAWPRd7gKrlAIEOkOorjCLCNacyj8dhqvrMeUTsR7Oed16DOYMuJ5rS3D_markMzOzj2KVw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span></span></div><span data-mce-style="color: #0000ff;" style="color: blue;"><span data-mce-style="font-size: 14px;" style="font-size: 14px;"><br />.<br /><br /><br /></span></span><p></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;">+++++++++++++++++++++++++</span></span></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><span style="font-size: 15px;">Pumpkin and pistachio gnocchi-ingredients and doses ::300 g pumpkin puree - 300 gr boiled potatoes - butter - salt and pepper -180 gr '00' flour - 60 gr potato starch - salt - nutmeg , 70 gr gorgonzola and pistachio granules - METHOD-Clean the pumpkin by removing the skin and seeds. Cut it into slices and bake it in the oven at 180 degrees for 25/30 minutes.In the meantime boil the potatoes.When they are ready let them cool. Pour the pumpkin and potato puree into a bowl and mash well with a fork, add grated nutmeg and salt. Lastly, we gradually add the flour and starch, transfer to a work surface and knead quickly to form a dough ball, cut the dough into several pieces and form small rolls. Cut the dough into several pieces and form the rolls into small dumplings. cut the dumplings into centimetre-sized dumplings and with a cotton thread or a wooden stick form the classic pumpkin stripes (or mix the pumpkin puree with potato starch). For the seasoning, you can sauté them in a pan with butter and sage or cook them in boiling salted water and then serve them with a gorgonzola fondue, melting it until it is thick, and season with a little butter and pistachio grains.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-npiaeZxQ67_fp5yZZpYerdhoRqwTB8nCeqV23wzwHWRJeaSuu8eRk_zbNN4keMhWODxDXTv_DmWPiWJykGgaZeBcArLsAKkfTpRwjtM6xEgzxrAscPYTRQaGfs77-9XsJBI2_Ikyxn9FGJKrT8jDBakHE4146enkgD-OboQkoelc3iqFyB3Ne3o9Pg/s1609/GKHU5677%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1609" data-original-width="1570" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-npiaeZxQ67_fp5yZZpYerdhoRqwTB8nCeqV23wzwHWRJeaSuu8eRk_zbNN4keMhWODxDXTv_DmWPiWJykGgaZeBcArLsAKkfTpRwjtM6xEgzxrAscPYTRQaGfs77-9XsJBI2_Ikyxn9FGJKrT8jDBakHE4146enkgD-OboQkoelc3iqFyB3Ne3o9Pg/s320/GKHU5677%5B1%5D.JPG" width="312" /></a></span></div><span face="Verdana, Geneva, sans-serif" style="color: #222222;"><br /></span><p></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">++++++++++++++++</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; margin: 0px 0px 10px; padding: 0px;">Crèpes _ingredienti e dosi :<span style="color: #222222; font-family: "Josefin Slab"; font-size: 17.6px;">250 gr di farina - </span><span style="color: #222222; font-family: "Josefin Slab"; font-size: 17.6px;">3 uova - </span><span style="color: #222222; font-family: "Josefin Slab"; font-size: 17.6px;">1/2 lt di latte - </span><span style="color: #222222; font-family: "Josefin Slab"; font-size: 17.6px;">1 pizzico di sale - </span><span style="color: #222222; font-family: "Josefin Slab"; font-size: 17.6px;">3 cucchiai di olio .METHOD-</span><span style="color: #222222; font-family: "Josefin Slab"; font-size: 17.6px;">mescolare assieme le uova e lo zucchero. Aggiungere poi il pizzico di sale e l'olio e poco alla volta incorporare la farina. Infine versare il latte e mescolare per bene anche con lo sbattitore in modo che non ci siano grumi.</span><span style="color: #222222; font-family: "Josefin Slab"; font-size: 17.6px;">Mettere a scaldare una padella e per evitare che la crépe si attacchi oliare leggermente. Versata una piccola parte di impasto, cuocere da entrambi i lati, scegliere con fantasia come condirla</span><span style="color: #222222; font-family: "Josefin Slab"; font-size: 17.6px;"> </span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; margin: 0px 0px 10px; padding: 0px;"><span style="color: red;">****** OR questi ingredienti ></span><span style="color: #3f3a3a; font-family: inherit; font-size: 16.5px;">260 gr di farina 00 - </span><span style="color: #3f3a3a; font-family: inherit; font-size: 16.5px;">500 ml di latte intero - - </span><span style="color: #3f3a3a; font-family: inherit; font-size: 16.5px;">30 gr di burro, per me tipo bavarese + quello per ungere -</span><span style="color: #3f3a3a; font-family: inherit; font-size: 16.5px;">3 uova medie -</span><span style="color: #3f3a3a; font-family: inherit; font-size: 16.5px;">un pizzi .METHOD-</span><span style="color: #3f3a3a; font-family: inherit; font-size: 16.5px; text-align: justify;">In una ciotola lavoriamo con la frusta il burro ammorbidito, il latte, il sale e le uova. Uniamo gradualmente la farina setacciata per evitare la formazione di grumi.</span><span style="color: #3f3a3a; font-family: inherit; font-size: 16.5px; text-align: justify;">Una volta che l'impasto sarà liscio ed omogeneo lasciamolo riposare in frigorifero coperto dalla pellicola trasparente per almeno mezz'ora.</span><span style="color: #3f3a3a; font-family: inherit; font-size: 16.5px; text-align: justify;">Ungiamo lievemente con del burro una padella del antiaderente e iniziamo la preparazione delle nostre crepes versando un mestolo di composto. Facciamo roteare la padella per riempire completamente il fondo e cuciniamo a fuoco medio/dolce sino a che i bordi si saranno staccati. Rivoltiamola e lasciamo dorare così su entrambi i lati.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq5Xo9xUm6Fqe803rwkQN6Rsk_ZiR7Kfp8V78YB7CpZyIBigeuyve8UrLfXVqTHOOJBRSKiM01EWfuQ2LuIPwuLwOzk3pharWW8ptTRfpuHhXxfqdMZCnfFGS_C8bO2BXzVpIHGEbmzTYqOP6k05SsZEujp0-1ZtSzdyfKA0zODVwLsahe_Z3_8KtpQ/s1800/NUMZ6924%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq5Xo9xUm6Fqe803rwkQN6Rsk_ZiR7Kfp8V78YB7CpZyIBigeuyve8UrLfXVqTHOOJBRSKiM01EWfuQ2LuIPwuLwOzk3pharWW8ptTRfpuHhXxfqdMZCnfFGS_C8bO2BXzVpIHGEbmzTYqOP6k05SsZEujp0-1ZtSzdyfKA0zODVwLsahe_Z3_8KtpQ/s320/NUMZ6924%5B1%5D.JPG" width="320" /></a></div><div><br /></div><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++++++++++</p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Tiella pugliese_ingredienti e dosi - #la Tiella vuol dire tegame # 300 gr di riso Roma -400 gr di patate -1 chilo e mezzo di cozze -100 gr di cipolla -300 gr di zucchine-4 pomodorini ciliegino o 1 pomodoro grande-50 gr di formaggio grattugiato (metà grana e metà pecorino)-olio extravergine d’oliva (possibilmente pugliese).METHOD- Per prima cosa bisogna pulire e aprire le cozze. Le cozze dovrebbero essere aperte una
ad una a mano a crudo. Perché solo così non si perde il sapore del mare. Quindi, chi vuole può anche, dopo averle pulite per bene, aprirle
nel modo tradizionale sul fuoco senza aggiungere nient’altro e senza
farle cuocere troppo.Per chi invece vuole provare, vi spiego come fare.Raschiate
le cozze per pulirle, togliete le alghe e quelle incrostazioni bianche
che a volte si trovano attaccate alle valve (che sono delle
conchigliette) e sciacquatele bene. Togliete a ciascuna cozza il bisso,
che è quella specie di barbetta che fuoriesce dalle valve sul lato
dritto della cozza, tirandolo lungo la fessura verso la parte a punta
della cozza, altrimenti il mollusco rischierebbe di rompersi, ma se
fosse troppo duro tiratelo verso la parte rotonda.Quindi
aprite le cozze una ad una posizionandovi sopra una ciotola in modo da
raccogliere l’acqua che uscirà. Premete leggermente le due valve facendo
pressione con il pollice e l’indice in maniera tale che le due valve si
stacchino leggermente e infilate un coltellino dalla punta arrotondata a
metà del lato dritto per aprirle raccogliendo la loro acqua nella
ciotola, quindi togliete il mollusco dalle valve e conservatelo nella
ciotola insieme alla sua acqua. Procedete in questo modo con tutte le
altre cozze e riponetele in frigo.Preriscaldate il forno a 160°.Pulite tutte le verdure, sbucciate le patate e le cipolle, lavate zucchine e pomodori. Tagliate le patate, le zucchine e le cipolle a rondelle molto sottili, dello spessore di circa uno o due millimetri, aiutandovi con una mandolina o un robot da cucina e mescolatele tutte insieme condendole con un po’ d’olio.Ungete il fondo della teglia con un po’ d’olio e fate uno strato con metà delle verdure .<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Sciacquate velocemente il riso in una scodella piena d’acqua, scolatelo e mettetelo nella teglia sopra lo strato di verdure livellandolo bene, dovrà formare uno strato molto sottile giusto a ricoprire leggermente le verdure, perché durante la cottura gonfierà abbastanza.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettete sopra al riso i pomodorini tagliati a pezzettini e quindi le cozze e poi tutta la loro acqua.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Spolverate
con metà del formaggio grattugiato e fate un altro strato sopra le
cozze con le verdure rimaste. Se fosse necessario e l’acqua delle cozze
non fosse sufficiente (e normalmente è così), versate ancora un po’
d’acqua nella teglia ( minimo 30 cm ), in maniera tale che arrivi proprio a filo
dell’ultimo strato di verdure. Mi raccomando non mettete sale perché
l’acqua delle cozze è salatissima.</span></span>A questo punto spolverate con il formaggio rimasto e versate ancora un po' d'olio.<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></span>Infornate
la teglia e fate cuocere a 160° per un’ora, un’ora e mezza, dipende dal
forno, fino a che si sarà formata una bella crosticina dorata in
superficie. Eventualmente nell’ultimo quarto d’ora di cottura alzate la
temperatura del forno a 200°.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Sbf16LnrwE46AJTJepHZ6O1rzqGc5yEZ3yIRd_FijxswTLt3zWqGGiN2FsLcEtkd5A44uXoZfq5iSRexWiSxEBJ2UVw_Wt8h4AevVXSE6L9ZdxozBZDVJ2av4cl9gPpjK3ShdvIBueofgmRoLmqP0Hw16GP_w6p68hEEapnhTm4ebzrDQq_bktn_zw/s1800/SNAZ4273%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Sbf16LnrwE46AJTJepHZ6O1rzqGc5yEZ3yIRd_FijxswTLt3zWqGGiN2FsLcEtkd5A44uXoZfq5iSRexWiSxEBJ2UVw_Wt8h4AevVXSE6L9ZdxozBZDVJ2av4cl9gPpjK3ShdvIBueofgmRoLmqP0Hw16GP_w6p68hEEapnhTm4ebzrDQq_bktn_zw/s320/SNAZ4273%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></div><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><br class="Apple-interchange-newline" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: Nobile; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></span><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> +++++++++++ <br /></p><p class="aBigClassNameToAvoidCollisionInText" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Paella poulet aux poisson_ingredienti e dosi : 400 gr de riz pour paella ou risotto ( carnaroli)-250 gr d’un mélange de fruits de mer surgelés-250 gr de blanc de poulet émincé-4 tomates en dés-1 poivron en lamelle-3 oignons hachés-4 gousses d’ail hachées-1 cuillère à soupe rase de fumet de poisson-1 cuillère à soupe d’huile d’olive-du curcuma-FATE COSI _Dans une grande poêle chauffez l’huile d’olive puis faites revenir le riz, l’ail et l’oignon.Quand le riz commence à blanchir ajoutez le sel, le poivre et curcuma et laissez revenir 1 minutes.Ajoutez les tomates et le poivron puis versez environ 800 ml d’eau chaude et ajoutez le fumet de poisson, mélangez et laissez mijoter à couvert 10 minutes.Le riz a absorbé presque tout le liquide, ajoutez le poulet coupé et les fruits de mer, ils vont rendre de l’eau, permettant ainsi au riz de continuer à gonfler.Ensuite laissez cuire pendant environ 15 minutes.<br style="box-sizing: border-box;" />Servez ensuite votre paëlla légère aussitôt.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-cfi723A4fhnHKK0NlXU9ri4XsQ1JjyJsFfBS-gWHZt2Xz8FLZKpmJwJHN8bamZ9vSr8f_VGfOyYItOfTZspIz4oFbJfb1Qc_9Dx1Wb6CZ-ndeY0UBlsGCv9GTmhXRBIc5NT7gIV6hq3z6xz-vCIPNtzACvRgDizxvCaN-xaau16px6y6uHlK2o2XA/s1690/IMG_E6591%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1690" data-original-width="1053" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-cfi723A4fhnHKK0NlXU9ri4XsQ1JjyJsFfBS-gWHZt2Xz8FLZKpmJwJHN8bamZ9vSr8f_VGfOyYItOfTZspIz4oFbJfb1Qc_9Dx1Wb6CZ-ndeY0UBlsGCv9GTmhXRBIc5NT7gIV6hq3z6xz-vCIPNtzACvRgDizxvCaN-xaau16px6y6uHlK2o2XA/w249-h400/IMG_E6591%5B1%5D.JPG" width="249" /></a></div><br /> +++++++++++++++<br /><p></p><ul style="-webkit-text-stroke-width: 0px; border: 0px none; box-sizing: border-box; color: #0c0c0c; font-family: sofia-pro, arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><li style="border: 0px none; box-sizing: border-box; font-family: sofia-pro; font-size: 16px; font-weight: 500; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">Chicken potatoes with artichokes _ingredienti e dosi -1/4 cup plus 3 Tbs. extra-virgin olive oil, more for the baking sheet _ 4 large bone-in, skin-on chicken thighs, trimmed of excess skin and fat Kosher salt and freshly ground black pepper _10- to 12-oz. package frozen artichoke hearts, preferably Trader Joe’s brand_1 lemon_1 lb. small potatoes, such as fingerling or baby Yukon golds, those over 2 inches cut in half_4 small sprigs fresh thyme_ Chopped fresh flat-leaf parsley for garnish (optional) .FATE COSI >Position a rack in the center of the oven and heat the oven to 450°F.Lightly oil a heavy-duty rimmed baking sheet. Put the chicken thighs on the baking sheet with plenty of room in between them. Season well with salt and pepper and roast in the hot oven for 15 minutes. Meanwhile, remove the artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them. (It’s fine if they’re still partially frozen when you roast them.) Drain them well.Thinly slice half the lemon and juice the other half. Measure 4 tsp. of the juice into a small bowl and whisk in 3 Tbs. of the olive oil. Season to taste with salt and pepper. Save any remaining juice for another use.Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 tsp. of salt and a few grinds of pepper. Toss to coat well.When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrounding the thighs. Try to distribute things more or less evenly and in a single layer so the vegetable get nicely browned. Keep the lemon slices toward the center of the pan so they don’t burn.Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, another 30 to 40 minutes.Divide the thighs and the vegetables among four plates. Drizzle each serving with the lemon vinaigrette and sprinkle with a little fresh parsley, if using.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9v8PNBIiiHl6-sqrEY4Vb1XhIgvLDFOySf0n605BubyMSuE-K7ZwoCAUUKQmiu-167QaXD_OAofoCCr98yVXdV-Gz1YMUuSI-72vZG2VCMnmB7tTjoLiRc6MIwkDyyLxm3Yog00iKosjvrw9YccUNajXs9rHsaSnLzzqsBIwy8Bi-U6-R3BNdVDCRg/s1636/IMG_E5893%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1636" data-original-width="1217" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9v8PNBIiiHl6-sqrEY4Vb1XhIgvLDFOySf0n605BubyMSuE-K7ZwoCAUUKQmiu-167QaXD_OAofoCCr98yVXdV-Gz1YMUuSI-72vZG2VCMnmB7tTjoLiRc6MIwkDyyLxm3Yog00iKosjvrw9YccUNajXs9rHsaSnLzzqsBIwy8Bi-U6-R3BNdVDCRg/w298-h400/IMG_E5893%5B1%5D.JPG" width="298" /></a></div><br /><br /></li><li style="border: 0px none; box-sizing: border-box; font-family: sofia-pro; font-size: 16px; font-weight: 500; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><br /></li></ul><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Caponata (Palermo )-ingredienti e dosi _<span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">10 melanzane lunghe e nere - </span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">150 gr di sedano -</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">1 cipolla bianca -</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">250 g di olive bianche -</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">150 gr di capperi (salati o sotto aceto) -</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">600 gr di concentrato di salsa -</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">sale q.b.-</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">zucchero q.b.-</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">1/2 bicchiere di aceto bianco-</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">sale-</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">olio di girasole-</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">olio d'oliva extra vergine .METHOD- </span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">Per prima cosa lavate le melanzane e tagliatele a cubetti,lasciateli scolare in uno scolapasta con del sale in modo che possano perdere l'amarostico. </span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">Nel frattempo snocciolate le olive e insieme al sedano tagliato in piccole parti sbollentatali in un tegamino per circa 15 minuti,poi scolateli.</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">In una padella antiaderente versate l'olio di girasole e quando sarà caldo friggete le melanzane,per poi adagiarle su della carta assorbente in modo che possano perdere l'olio superfluo.</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">Fate rosolare la cipolla tritata finemente con dell'olio d'oliva,una volta che sarà dorata aggiungete le olive e il sedano e capperi (se utilizzate quelli salati ricordatevi di passarli sotto l'acqua per perdere far perdere il sale) lasciate cucinare ancora per qualche minuto,poi aggiungete il concentrato,versate l'aceto e aggiungete lo zucchero (mamma Carmela ne mette 2 cucchiai,voi regolatevi secondo i vostri gusti) e un pò di sale.</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">Fate cucinare il tutto per circa 10 minuti.</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">Versate le melanzane,lasciate insaporire a fuoco dolce per circa 5 minuti.</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">Togliete dal fuoco e lasciate riposare per qualche ora.</span><span face="Arial, Helvetica, sans-serif" style="background-color: #fce5cd; color: #666666; font-size: 13.2px;">Ottima se servita fredda.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLN8uzblAmdYYAtx1ILFrxPKDK2UrMTjVsH9_7_f_FF1g7tkyVZuPx92i0goN0QOU4QU1nZtgWLHoWtFb7DUrOxp27TpUntZbsksgO8RRawfXNowysb723Y_g9vnE9979QNvkoC8iIbw2JFuCy2KsnD8LsEeuadCK6MBPAroyLN_-6E2nW5GcQVgVPon_/s1768/IMG_E2821%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1768" data-original-width="1389" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLN8uzblAmdYYAtx1ILFrxPKDK2UrMTjVsH9_7_f_FF1g7tkyVZuPx92i0goN0QOU4QU1nZtgWLHoWtFb7DUrOxp27TpUntZbsksgO8RRawfXNowysb723Y_g9vnE9979QNvkoC8iIbw2JFuCy2KsnD8LsEeuadCK6MBPAroyLN_-6E2nW5GcQVgVPon_/s320/IMG_E2821%5B1%5D.JPG" width="251" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">****<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Linguine allo scoglio_ingredienti dosi per 3/4 persone :320 gr linguine-300 gr cozze-300 gr vongole-100 gr calamari-1 manciata di seppioline -10 code di gambero-Vino bianco-Olio extra vergine d’oliva -1 spicchio di aglio-Prezzemolo-Sale-2 peperoncini-15/20 pomodorini tipo “ciliegino”.METHOD-In una padella abbondante mettere a scaldare l’olio extra vergine di oliva con l’aglio. Aggiungere le cozze e vongole, entrambe ben pulite.Bagnare e sfumare con il vino bianco. Coprire e lasciare cuocere fino a quando le cozze e le vongole si saranno aperte.Una volta aperte toglierle dalla padella e metterle da parte.Nella stessa padella inserire ora i calamari, le seppioline, le code di gambero e i pomodorini tagliati a metà.Fare cuocere il tutto per una decina di minuti e successivamente unire di nuovo le cozze e le vongole. Lasciare cuocere, salare e aggiungere il peperoncino tritato.Nel frattempo in una casseruola portare a ebollizione l’acqua con le linguine.Una volta al dente, scolare la pasta e unirla al sugo di pesce nella padella. Amalgamare il tutto con cura. Spolverizzare il risultato con abbondante prezzemolo.Spegnere il fuoco e servire.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVefJDF6nO3oh4lyhKppHUH7o1I8sWlItQ8Ygk0MOsGCcgtDraU4bVi_yJ2RS9qWXKh4wQ9eK-13tduZe1elGA9mYJLGmCj9gwTITOLIDSTDqVSkem1doH4UPIdWzmSmlEK2HBaLrvf0LD2TzSAAO7SuWKoFvOlQ2573ChFWqa9fy_7LTRb3poa0lz9Q/s1606/CJKT7289%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1171" data-original-width="1606" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVefJDF6nO3oh4lyhKppHUH7o1I8sWlItQ8Ygk0MOsGCcgtDraU4bVi_yJ2RS9qWXKh4wQ9eK-13tduZe1elGA9mYJLGmCj9gwTITOLIDSTDqVSkem1doH4UPIdWzmSmlEK2HBaLrvf0LD2TzSAAO7SuWKoFvOlQ2573ChFWqa9fy_7LTRb3poa0lz9Q/w400-h291/CJKT7289%5B1%5D.JPG" width="400" /></a></div><br /> ********<br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #2c2f34; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", "Open Sans", Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 26px; list-style: none; margin: 0px 0px 25px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Coniglio in civet ( Piemonte )ingredienti e dosi :1.5 kg di coniglio-1 litro vino Dolcetto-1 cipolla bionda-1 costa di sedano-2 foglie di alloro-1 spicchio di aglio-rametto di rosmarino-alcune foglie di salvia-foglie di prezzemolo-1 stecca di cannella-2/3 chiodi di garofano-sale q. b.-pepe q. b.-4 cucchiai di olio extravergine di oliva .METHOD_Dopo aver eliminato la testa del nostro coniglio ed averlo disossato, facciamo dalla carne restante 10 bocconcini , e mettiamo il tutto in un contenitore abbastanza capiente. Uniamo la cipolla tagliata finemente ad anelli, il sedano e la carota, puliti e tagliati a pezzi, lo spicchio d’aglio, 2 foglie di alloro divise a metà, i chiodi di garofano e un rametto di rosmarino. Se volete insaporire ancora un po’ la vostra ricetta, non esitate ad aggiungere una piccola stecca di cannella.Irroriamo il tutto con un po’ di vino Dolcetto, mescoliamo, e lasciamo marinare il nostro<span> </span><i style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">coniglio al civet</i><span> </span>in frigorifero, per circa 12 ore.Il giorno dopo, in una casseruola capiente, mettiamo l’olio evo e lasciamolo sul fuoco. Appena caldo, quindi, aggiungiamo il coniglio,dopo averlo sgocciolato ed aver opportunamente conservato la marinatura (ci servirà più avanti) e facciamolo rosolare dolcemente, girandolo spesso. Saliamo ed aggiungiamo le verdure delle salsa, facendolo insaporire per bene.Lasciamolo cuocere, aggiungendo, quando necessario, il vino. Si raccomanda una cottura a fuoco basso, preferibilmente in una casseruola in coccio, così da esaltare ancor di più il sapore delle pietanze. Appena il coniglio sarà cotto, spegniamo il gas e riprendiamo la marinatura.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1NJmVGsqDw5bi5cQ29za5aZ0ApfJmwAhnOwLgpCpYrb6j7q9Bx_PWMEc8KPsEDCUJxLEziYeJPyuLUrfP43pdzVFOmtrq0oYIq9p4oFCvPQcvU1OZmDq9Y5q8YFF-Xx_KclaEmfCAiOOTwGlgTab842GnOE8UCZm_T13ucZOsu2UWOGQCdV8OZchO2A=s1696" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1371" data-original-width="1696" height="324" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1NJmVGsqDw5bi5cQ29za5aZ0ApfJmwAhnOwLgpCpYrb6j7q9Bx_PWMEc8KPsEDCUJxLEziYeJPyuLUrfP43pdzVFOmtrq0oYIq9p4oFCvPQcvU1OZmDq9Y5q8YFF-Xx_KclaEmfCAiOOTwGlgTab842GnOE8UCZm_T13ucZOsu2UWOGQCdV8OZchO2A=w400-h324" width="400" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">**</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #3a3a3a; font-family: Roboto, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">U MACCU_Ingredienti e dosi:: 400 gr di fave secche senza la buccia ( io ho usate fave fresche )-mazzetto di finocchietto selvatico-300 gr di tagliatelline (ancora meglio quelle fatte in casa)-Qualche cucchiaio di olio extravergine d’oliva -Pepe macinato al momento.METHOD-Pulire bene il finocchietto, tagliarlo a pezzi e metterlo da parte. Mettere le fave sgusciate in acqua fredda per una notte (noi abbiamo usato la pentola a pressione che, oltre a ridurre notevolmente i tempi di cottura, evita questa fase). Mettere le fave a bollire in abbondante acqua, aggiungere i finocchietti tagliati (conservarne qualche rametto) e far cuocere, a fiamma dolce, per un paio d’ore (con la pentola a pressione circa mezz’ora), schiacciando le fave saltuariamente con un cucchiaio di legno.Quasi a fine cottura aggiustare di sale e quando la purea sarà pronta aggiungere la pasta e completare la cottura.Servire spolverando con il pepe, condire con l’olio e completare depositando sulla minestra qualche rametto di finocchietto messo da parte in precedenza.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLBLCyN_XhBfQGAbGUvbTvnF1OKHyxrWsig09TT_K5-io_D1nGZEq6YRYjiBJLCM5u2kIh8aCqJi442lul_NW7J6rfpKua289cgHcWA6L26EG5A4sSFSgjbqXzram6OY41SLQm8eadi2uFiBc6Fs08ijNCIROrRmXtWUsOuT2MAAIa355dK0ExvF78Jw=s1559" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="1559" height="173" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLBLCyN_XhBfQGAbGUvbTvnF1OKHyxrWsig09TT_K5-io_D1nGZEq6YRYjiBJLCM5u2kIh8aCqJi442lul_NW7J6rfpKua289cgHcWA6L26EG5A4sSFSgjbqXzram6OY41SLQm8eadi2uFiBc6Fs08ijNCIROrRmXtWUsOuT2MAAIa355dK0ExvF78Jw=s320" width="320" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> **********<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Rabbit in civet _ingredienti e dosi per 5/6 persone : 4 tbsp butter-3 tbsp. extra-virgin olive oil-2 (2 1/2-lb.) rabbits, each cut into 6 pieces; hearts, kidneys, and livers reserved-Salt and freshly ground black pepper -1 medium yellow onion, peeled and finely chopped -4 cloves garlic, peeled and minced -1 leek (white part only), washed and trimmed -2 carrots, peeled -1 turnip, peeled -2 celery stalks -3 sprigs fresh rosemary -6 sprigs fresh thyme -1 bay leaf -3<span> </span><sup style="box-sizing: border-box; font-size: 12.75px; line-height: 0; margin: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;">1</sup>⁄<sub style="bottom: -0.25em; box-sizing: border-box; font-size: 12.75px; line-height: 0; margin: 0px; padding: 0px; position: relative; vertical-align: baseline;">3</sub><span> </span>cups dry red wine, such as cahors -1 lb. pearl onions, peeled -1 tbsp. sugar -<sup style="box-sizing: border-box; font-size: 12.75px; line-height: 0; margin: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;">1</sup>⁄<sub style="bottom: -0.25em; box-sizing: border-box; font-size: 12.75px; line-height: 0; margin: 0px; padding: 0px; position: relative; vertical-align: baseline;">4</sub><span> </span>lb. pancetta, julienned -1 lb. small white mushrooms - FATE COSI >Melt 2 tbsp. butter and 2 tbsp. oil in a large, deep skillet over medium-high heat. Season rabbit with salt and pepper, then brown in batches, turning once, about 3 minutes per side. Remove rabbit with a slotted spoon and set aside. Reduce heat to medium, add onions and garlic, and cook until slightly softened, about 5 minutes.Chop leek, carrots, turnip, and celery, and add to pan. Add rosemary, thyme, and bay leaf, and cook, stirring occasionally, until vegetables begin to brown, 7/10 minutes. Add wine and cook until reduced by two-thirds, about 15 minutes. Add stock and rabbit, cover, and cook for 25 minutes.Remove rabbit with a slotted spoon and set aside. Increase heat to medium-high and simmer, skimming occasionally, until liquid is reduced by half, about 15 minutes. Add hearts, kidneys, and livers. Simmer until firm to the touch, about 5 minutes, then, using a slotted spoon, transfer to a food processor. Strain cooking liquid into food processor (discarding vegetables and herbs) and purée until smooth. Season sauce with salt and pepper and set aside.Wipe out skillet, then add pearl onions, sugar, remaining butter, and 2 cups water. Bring to a boil over high heat, reduce heat to medium, and simmer until most of the water evaporates, about 15 minutes. Stir to coat onions in syrup, and cook, stirring, until onions begin to caramelize, 2–5 minutes. Heat remaining oil in a skillet over medium heat, add pancetta, and cook until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels. Increase heat to medium-high, add mushrooms, and sauté until golden, about 5 minutes.To assemble, strain sauce through a fine sieve into large skillet. Add rabbit and warm over medium heat. Add pearl onions, pancetta, and mushrooms and heat through. Serve warm.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">**</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Ciambella all'arancia _ingredienti e dosi :<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">250</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr </span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Farina per dolci</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr </span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Zucchero</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-3 </span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Uova medie</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-130</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr </span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Olio di Semi</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-130</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Succo d’arancia</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-16</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr </span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Lievito per dolci</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1 </span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Arancia</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">(buccia grattugiata)</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">pizzico </span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Sale .METHOD<b><i> -</i></b></span><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;"> vi servirà altro che un semplice frullino o fruste elettriche e una ciotola. Montare le uova con lo zucchero fino a renderle gonfie e spumose. Con le fruste in movimento aggiungere l’olio a filo e lavorare facendolo incorporare per bene .</i></span><i style="box-sizing: border-box; font-style: italic;">Unire il succo delle arance e lavorare, procedere con la buccia grattugiata. Unire la farina e il lievito precedentemente setacciati e il pizzico di sale. Continuare a lavorare fino a che il composto risulti liscio e omogeneo privo di grumi.</i><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;">Scegliere uno stampo per ciambelle 24 cm e spruzzarlo con dello staccante o imburrare e infarinare. Trasferire il composto nello stampo e cuocere in forno statico preriscaldato a 180° per circa 35-40 minuti, vale prova stecchino che dovrà uscire asciutto dall’impasto. Sfornare e lasciar raffreddare, spolverizzare con zucchero a velo e gustare…</i></span></p><div class="separator" style="clear: both; text-align: center;"><i style="box-sizing: border-box; font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshLSob9x3c8S9b-U4sq_w6V6NWpGns8Sbmxq8sO1-lkpdz0Eg6RFMkpkmn-J7Ar4dN9kLNjGKdjRvFY4yjz3pvISeSkHPHGFTIVFVNbV9KBh0YOmOqvUXJYG2ADEVHA456lHvN-VyDGaLbKFmeqU1Ga4ZiQlCER0eLdfS9Tg5aE8q34DltKLViHFKtw/s1389/IUKRE3764%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="1389" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshLSob9x3c8S9b-U4sq_w6V6NWpGns8Sbmxq8sO1-lkpdz0Eg6RFMkpkmn-J7Ar4dN9kLNjGKdjRvFY4yjz3pvISeSkHPHGFTIVFVNbV9KBh0YOmOqvUXJYG2ADEVHA456lHvN-VyDGaLbKFmeqU1Ga4ZiQlCER0eLdfS9Tg5aE8q34DltKLViHFKtw/s320/IUKRE3764%5B1%5D.JPG" width="320" /></a></i></div><i style="box-sizing: border-box; font-style: italic;"><br /> *******<br /></i><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span></p><p style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; font: inherit; margin: 0px 0px 0.8rem; padding: 0px; vertical-align: baseline;"> Boeuf stroganoff _ingredienti e dosi -<label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">45 ml (3 c. à soupe) de farine tout usage -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">675 gr (1 ½ lb) de surlonge de boeuf, coupée en lanières -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">45 ml (3 c. à soupe) d’huile -2 oignons, émincés -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">450 gr (1 lb) de champignons blancs, tranchés -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">45 ml (3 c. à soupe) de beurre -3 gousses d'ail, hachées -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">125 ml (½ tasse) de vin rouge -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">250 ml (1 tasse) de bouillon de boeuf -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">15 ml (1 c. à soupe) de moutarde à l’ancienne -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2,5 ml (½ c. à thé) de paprika -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">180 ml (¾ tasse) de yogourt nature 10 % -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Persil plat, ciselé au goût -</span></label><label style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 1.4rem; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.8rem; margin: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;"><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; color: #222222; display: block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Ciboulette fraîche, ciselée au goût -Sel et poivre .FATE COSI </span></label><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Dans un bol, fariner la viande.</span><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Dans une grande poêle à feu vif, dorer la viande, une petite quantité à la fois, dans l’huile. Saler et poivrer. Transvider la viande dans la mijoteuse au fur et à mesure.</span><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Dans la même poêle, dorer les oignons et les champignons dans le beurre. Saler et poivrer. Ajouter l’ail et poursuivre la cuisson 1 minute. Déglacer avec le vin et transvider dans la mijoteuse. Ajouter le reste des ingrédients à l’exception du yogourt et des herbes. Bien mélanger.</span><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Couvrir et cuire à basse température (Low) 4 heures.</span><span style="--tw-ring-color: rgba(0, 0, 0, 0.5) !important; --tw-ring-inset: var(--tw-empty, ) !important; --tw-ring-offset-color: #fff !important; --tw-ring-offset-shadow: 0 0 #0000 !important; --tw-ring-offset-width: 0px !important; --tw-ring-shadow: 0 0 #0000 !important; --tw-shadow: 0 0 #0000 !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Au moment de servir, ajouter le yogourt et rectifier l’assaisonnement. Déposer sur des nouilles aux oeufs et parsemer d’herbes.</span>Vous pouvez conserver le bœuf Stroganov quelques heures grâce à la fonction « Warm » de la mijoteuse sans que le goût, la texture ou l’apparence du plat soient modifiés.Si vous prévoyez faire des lunchs avec les restes de bœuf Stroganov, ajoutez le yogourt seulement à la portion que vous mangez lors du repas. Le lendemain, réchauffez la viande et ajoutez le yogourt nature au dernier moment pour éviter que la sauce ne se sépare.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhJFtvP8mAjqWT0o6Fe5infbAw9CyHoYlSisDtzCnOWLfOgnAkPyYeSwyiU0b8RUsqPeLHPNLe7Q5jWl6pmb9yoo47htjIC_n_SXoRrBoeG715eH_u4WLYH1LrciD3nrDHR6BVrf1KXt_EPel5lcDpRrCYPCgsvPEFp4IWdiH3kveY00ScvzXwEkmyA/s1695/IMG_E5890%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1695" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhJFtvP8mAjqWT0o6Fe5infbAw9CyHoYlSisDtzCnOWLfOgnAkPyYeSwyiU0b8RUsqPeLHPNLe7Q5jWl6pmb9yoo47htjIC_n_SXoRrBoeG715eH_u4WLYH1LrciD3nrDHR6BVrf1KXt_EPel5lcDpRrCYPCgsvPEFp4IWdiH3kveY00ScvzXwEkmyA/s320/IMG_E5890%5B1%5D.JPG" width="231" /></a></div><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> *****************<br /></p><p> Charlotte aux fraises et creme patissiere _ ingredienti e dosi ::<br /></p><h1 class="bloc_title"><a class="plink" href="https://marie-051.skyrock.com/3314459622-CHARLOTTE-AUX-FRAISES-ET-CREME-PATISSIERE.html" itemprop="name"></a>
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<br /><br /><p class="article_break"><b><span style="font-size: 14px;">20 biscuits à la cuillère, 500 gr de fraises. </span></b><b><span style="font-size: 14px;">>>Pour
la crème patissière: 50 cl de lait , 100 gr de sucre, 50 g de farine, 4
jaunes d'oeufs, 2 cuillerées à soupe de Kirch, 2 feuilles de gélatine.FATE COSI >></span></b><b><span style="font-size: 14px;">Préparer
la crème, mélanger, les jaunes, le sucre et la farine. Faire chauffer
le lait et le verser sur le mélange, reverser dans la casserole et faire
épaissir su feu doux.</span></b><b><span style="font-size: 14px;">Quand
la crème est encore chaude, ajouter la gélatine que vous aurez fait
tremper quelques minutes à l'eau froide, et le kirch quelques minutes
plus tard.</span></b><b><span style="font-size: 14px;">Remuer souvent pour éviter la formation d'une peau.</span></b><b><span style="font-size: 14px;">Huiler
un moule à charlotte, garnir le fond et le tour avec les biscuits,
déposer les fraises et une couche de crème et de biscuits, jusqu'au
bord.</span></b><b><span style="font-size: 14px;">Fermer le moule avec une assiette et poser quelque chose de lourd dessus.</span></b><b><span style="font-size: 14px;">Laisser au frais 24 h .<br /></span></b></p></div></div><p> </p><p> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">*</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Conchiglioni ripieni_ingredienti e dosi per 4 persone:500 gr di carne macinata di bovino-250 gr di carne macinata di maiale-300 gr di passata di pomodoro-una carota-3 cucchiai di olio extravergine d'oliva- costa di sedano-1 bicchiere di vino bianco secco-1 cipolla-3 cucchiai di olio extravergine d'oliva-2/3 litri d'acqua-sale e pepe q.b.-500 gr di conchiglioni-150 gr di parmigiano-500 ml di latte intero bollente-50 gr di burro-3 cucchiai di farina-sale, pepe e noce moscata q.b.METHOD.La prima operazione da fare per preparare i conchiglioni ripieni al forno con ragù e besciamella è preparare il ripieno.Dopo aver tagliato in piccoli pezzi cipolla, sedano e carota, si dovranno soffriggere le verdure in casseruola con tre cucchiai di olio extravergine d'oliva a fiamma bassa.Dopo qualche minuto si dovrà aggiungere la carne e lasciarla rosolare, sempre a fiamma bassa, per circa cinque minuti prima di sfumare con il vino bianco e lasciar evaporare.A questo punto si dovrà aggiungere la passata di pomodoro, insieme a un litro di acqua. Il sugo dovrà cuocere a fiamma dolce per circa un'ora e mezza.Dopo sarà necessario aggiungere un altro litro d'acqua, che dovrà accompagnare la cottura per un'ulteriore ora e mezza, sempre a fiamma bassa.Un ragù che si rispetti, infatti, richiede almeno tre ore di cottura, al termine delle quali avrà un aspetto morbido e asciutto. Al termine della cottura si dovrà insaporire il sugo con sale e pepe quanto basta.Nel frattempo si potrà cuocere la pasta in acqua bollente, avendo cura di togliere i conchiglioni dal fuoco un po' prima del tempo di cottura indicato sulla confezione. Una volta scolati, andranno stesi su un canovaccio puliti e lasciati ad asciugarsi.A questo punto si può procedere alla preparazione della besciamella: basterà far sciogliere il burro in una casseruola a fuoco lento e, a poco a poco, mescolando con un cucchiaio di legno, aggiungere la farina.Quando i due ingredienti si saranno amalgamati e il composto avrà assunto un colore marroncino, si dovrà unire a poco a poco il latte bollente, sbattendo con una frusta per ottenere una crema senza grumi.A questo punto occorrerà solo aggiustare di sale e aggiungere un pizzico di noce moscata.La besciamella dovrà essere ora unita al ragù precedentemente preparato, avendo cura di tenere da parte qualche cucchiaio che servirà a completare il piatto prima di infornarlo.Al composto dovrà essere unito anche una parte del parmigiano e, mescolando, sarà necessario amalgamare il tutto.,adesso si può procedere alla composizione del piatto. Prima di tutto si dovrà foderare il fondo di una pirofila con la besciamella tenuta da parte.Poi, posizionare i conchiglioni uno accanto all'altro dopo averli riempiti uno per uno. Dopo aver spolverato la teglia col restante parmigiano, si potrà infornare per circa 15/20 minuti a 180°.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> *****plotos> 2022 / 2 compleanni<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9grFGDIIXJM-CjDFN0QpsOBivInOBCd2nE-TMfJkILCm7RcH6aDOK4Jp9vZXt4aYtPInKDTzN18Ytonmdgv6MGjSWBbNytgXfOb_3dGWYZYE_IzFfBJgi5nHgCulhyaYuw9DYOxvtn-JAP9jxOT7daQw2ralC9B7-q1RUAqoB6pVaZU8yJks1aEiZ2Q=s1578" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1578" data-original-width="896" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9grFGDIIXJM-CjDFN0QpsOBivInOBCd2nE-TMfJkILCm7RcH6aDOK4Jp9vZXt4aYtPInKDTzN18Ytonmdgv6MGjSWBbNytgXfOb_3dGWYZYE_IzFfBJgi5nHgCulhyaYuw9DYOxvtn-JAP9jxOT7daQw2ralC9B7-q1RUAqoB6pVaZU8yJks1aEiZ2Q=s320" width="182" /></a></div><br />***<br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px auto 26px; orphans: 2; overflow-wrap: break-word; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Cazzilli palermitani_ingredienti e dosi: 1 kg di Patate vecchie-sale q.b.-pepe q.b. -<br style="box-sizing: border-box;" />1 cucchiaio di prezzemolo tritato-abbondante olio per friggere arachide_METHOD-Bollite le patate con tutta la buccia in acqua salata, scolatele e lasciatele raffreddare. Sbucciatele e lasciatele riposare un giorno intero. Passatele al passaverdura avendo cura di ottenere una purea fine e raccoglietela in una ciotola. Salate, pepate e unite il prezzemolo tritato (c’è chi sostituisce il prezzemolo con la mentuccia fresca).Ungetevi le mani con dell’olio d’oliva e poi prelevate una piccola quantità di composto, formando le crocchè dando loro la forma allungata della grandezza del vostro pollice (circa).Dopo che le avrete formate tutte, friggetele in olio bollente e profondo a circa 175°-180° . Le crocchè dovranno galleggiare. Vi consiglio di provarne a friggere una, prima di continuare la frittura delle altre, se si dovesse aprire oppure assorbire troppo olio rimanendo molle aggiungete 2/3 cucchiai di farina. Per una buona crocchè ci vuole una patata particolare, ecco perché ho parlato di patate vecchie, le friggitorie palermitane non sbagliano mai nella scelta, ma a noi potrebbe sfuggire qualcosa!Continuate la frittura friggendone due o quattro alla volta per evitare che si appiccichino fra di loro.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhiJB2Ntu_oggTZiAMBZcLWak8zU0ZTKyKVAlTZy4Ytt9S3-8PqHVeQTSugAvp1RJO7JQNirBDUaui3hNRiq5EGv9TiHN32Ootmy0g_doEcxnIwLzUvPEFlXKw8BshEEyJyTG4piWOsfF1VGFESV4qb9XI2liwDMoCr2Mg2STHRmsJ3R_Qzr_FvBi0dMg=s1155" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1155" height="299" src="https://blogger.googleusercontent.com/img/a/AVvXsEhiJB2Ntu_oggTZiAMBZcLWak8zU0ZTKyKVAlTZy4Ytt9S3-8PqHVeQTSugAvp1RJO7JQNirBDUaui3hNRiq5EGv9TiHN32Ootmy0g_doEcxnIwLzUvPEFlXKw8BshEEyJyTG4piWOsfF1VGFESV4qb9XI2liwDMoCr2Mg2STHRmsJ3R_Qzr_FvBi0dMg=s320" width="320" /></a></div><br /><br style="box-sizing: border-box;" /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> *****</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtecdJ486wVZ-Efgq8ZSrVgrDZBWaCWxZiEcb81xuQVdobfHyL19fI8hCO8v0xMkK7mV8HMfVIceZLVGX3WPfT8d4NjqOcwgbaw9ge8ic-NTmLqN7_5_jraHOsCVmCt5UrRVMICUGe2abzQmgWHgZg8NSU7spBM4l6w-UdTINzeK_WX5ajwjlDAJ-N3A/s1125/IMG_4686%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1125" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtecdJ486wVZ-Efgq8ZSrVgrDZBWaCWxZiEcb81xuQVdobfHyL19fI8hCO8v0xMkK7mV8HMfVIceZLVGX3WPfT8d4NjqOcwgbaw9ge8ic-NTmLqN7_5_jraHOsCVmCt5UrRVMICUGe2abzQmgWHgZg8NSU7spBM4l6w-UdTINzeK_WX5ajwjlDAJ-N3A/s320/IMG_4686%5B1%5D.JPG" width="320" /></a></div><br />***<br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Lapin en civette_Ingredienti e dosi per 5/6 PERSONE ;tc 120/160 minuti :<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 lapin de 1,5kg-</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">200 gr de lard de poitrine demi-sel</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> , 4 échalotes</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> , 4 carottes ,</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> 3 cuillères à soupe de farine ,</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> 1 cuillère à soupe de saindoux ,</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 verre de sang ,</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> 1 bouteille de vin rouge d'Auvergne ,</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 vingtaine de petits oignons ,</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 bouquet garni ,</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">muscade ,</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">sel ,</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">poivre .FATE COSI ></span>Découpez le lapin en morceaux en le désarticulant pour ne pas faire d'esquilles d'os. Coupez le lard en lardons. Hachez finement les carottes et les échalotes. Roulez les morceaux de lapin dans la farine. Dans une cocotte, faites dorer les lardons sans matière grasse, à feu très modéré. Retirez-les. Ajoutez le saindoux et les morceaux de lapin. Faites-les dorer à feu vif. Dès qu'ils prennent couleur, ajoutez le hachis de carottes et d'échalotes. Laissez dorer. Mouillez avec le vin, ajoutez de l'eau s'il le faut pour recouvrir juste les chairs. Ajoutez les lardons et le bouquet, couvrez. Faites cuire à petits bouillons pendant 1 h. Salez, poivrez, râpez une pointe de muscade. Goûtez! Ajoutez les oignons. Continuez à laisser mijoter à très petit feu. Au moment de servir, délayez le sang avec quelques cuillerées de jus. Hors du feu, mélangez-le à la sauce en remuant (en l'absence de sang, un carré de chocolat noir très corsé donnera de la couleur). À partir de ce moment, gardez chaud sans faire bouillir. Servez avec des pommes de terre cuites à l'eau. <br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Georgia, serif; font-size: 1.25em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5em; margin: 0px auto 1.66667em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-family: Georgia, serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> *****</p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> Gigot d'agneau à la poèle_ingredienti e dosi :<br /></p><h2 class="bloc_title">
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<br /><span style="color: #5a1526;">La
préparation de ce mets nécessite gigot d'agneau, huile d'olive, ail,
vinaigre, vin blanc sec, pommes de terre, clous de girofle, bouquet
garni et paprika.FATE COSI .</span><br /> <span style="color: #5a1526;">Après
avoir paré le gigot d'agneau d'une pommade faite avec de l'ail écrasé
et du sel, il est mis à cuire pendant une heure. Ensuite, il est mis à
mariner avec un bouquet de persil, le laurier-sauce, le paprika, le
poivre, les clous de girofle, la sauce tomate, le vinaigre, le vin
blanc, l'huile d'oilve, le saindoux et mouillé d'un décilitre d'eau.</span><span style="color: #5a1526;">L'ensemble
reste dans cette marinade pendant deux à trois heures puis est placé
dans une poêle couverte et mit à cuire à feu doux. Quand la marinade est
réduite, il y est ajouté des pommes de terre coupées en quartiers. Ce
mets s'accompagne d'une salade de tomates, poivrons, concombres et
d'oignons, assaisonnée d'huile d'olive, salée et vinaigrée.</span></div></div><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">**</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQnJQ2EnLUmX3yRZdOZaN3MWA88BVSa9o4fT3DiCNUVgv1fRypF5RSZs-FPnQw0UuEnBvIkI7d7uGEr5OtkAO4B9nOAS24ECFWU5fatKK8LuDkOD_EKaaicsk1UBM7KMc6pHNlJNYXOj76wnt7Yc4L12bEgy-sm82N8XiawUxfgeu0QK5C-Q8vQZ7cPw=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQnJQ2EnLUmX3yRZdOZaN3MWA88BVSa9o4fT3DiCNUVgv1fRypF5RSZs-FPnQw0UuEnBvIkI7d7uGEr5OtkAO4B9nOAS24ECFWU5fatKK8LuDkOD_EKaaicsk1UBM7KMc6pHNlJNYXOj76wnt7Yc4L12bEgy-sm82N8XiawUxfgeu0QK5C-Q8vQZ7cPw=s320" width="320" /></a></div><br /><br /><p></p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">1 ) Pan di spagna al cacao _ingredienti e dosi per 5/6 persone -250 gr farina 00 -155 gr burro morbido - 90 gr zucchero a velo - 35 gr zucchero semolato - n.1 uovo - 20 gr cacao amaro .METHOD-Nella planetaria montare gli zuccheri con il burro e separatamente sbattere l'uovo da aggiungere dopo poco proseguendo a lavorare.Unire in una sola volta cacao e farina setacciati: lavorare solo il tempo necessario a che diventi un impasto omogeneo.Creare un panetto, chiuderlo nella pellicola e lasciare riposare in frigorifero almeno 2 ore.La cottura solitamente va a 180° forno ventilato: seguire le indicazioni delle varie ricette da eseguire.</p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> ****</p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #333333; font-family: "Playfair Display", Georgia, "Times New Roman", Times, serif; font-size: 17px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; height: auto; letter-spacing: normal; line-height: 1.5em; margin-bottom: 1rem; margin-left: 0px; margin-top: 1rem; margin: 1rem calc(7% + 0px) 1rem 0px; max-width: 100%; orphans: 2; overflow-wrap: break-word; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; width: 824px; word-spacing: 0px;">2 ) Pan di spagna al cacao _ingredienti e dosi :Per una torta di 24 centimetri di diametro useremo:110 gr di farina 00 -150 gr di zucchero-4 uova-35 gr di cacao amaro-½ bustina di lievito per dolci .METHOD.Per prima cosa, accendiamo il forno: impostiamolo a<span> 180 gradi </span>. Fatto questo, prepariamo gli ingredienti sul piano di lavoro, e iniziamo a preparare il nostro<span> </span><b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 17px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">impasto</b>. Prendere una ciotola molto capiente e delle<b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 17px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span> <i>fruste elettriche </i></span>.</b> Apriamo tutte le uova, lasciamole cadere nella ciotola e iniziamo a montarle; nel frattempo iniziamo ad aggiungere poco alla volta tutto lo zucchero, fino a quando questo sarà ben amalgamato alle uova.A questo punto continuiamo con l’aggiunta degli altri ingredienti. Aggiungiamo quindi la farina – dopo averla<span> </span><b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 17px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">setacciata</b><span> </span>per evitare grumi – e il lievito, sempre lavorando l’impasto con la frusta elettrica. L’ultimo ingrediente da aggiungere è il cacao. Spegniamo le fruste solo al raggiungimento di un impasto perfettamente omogeneo. Prendiamo la teglia, imburriamo il fondo, e ricopriamolo con della<b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 17px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span> </span>carta da forno</b><span> </span>tagliata (i più pignoli potranno foderare anche i bordi della teglia; il burro ha la sola funzione di mantenere ferma la carta forno, e può essere sostituito con qualche goccia d’olio). Versiamo l’impasto nella<span> </span><b>tortiera </b>così preparata e mettiamo il tutto in forno, che a questo punto dovrebbe aver raggiunto la temperatura ricercata, ovvero 180 gradi: il pan di Spagna dovrebbe essere cotto in<b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 17px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span> </span>circa 30/40 minuti,</b><span> </span>a forno statico (meglio in ogni caso controllare sempre con lo<span> stecchino </span>, e togliere la torta quando questo sarà asciutto). Per aver un pan di Spagna soddisfacente meglio lasciarlo all’interno del forno spento e aperto per alcuni minuti, per poi sfornarlo e capovolgerlo su un tagliere.</p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">***<br /></p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">3 ) Pan di spagna al cacao _ingredienti e dosi : Ingredienti per circa 320 gr: 1 montata: 50 gr di tuorli 50 gr di zucchero semolato 2 montata: 65 gr di albume 12 gr di zucchero semolato 25 gr di burro fuso 5 gr di cacao amaro in polvere 12 gr di fecola di patate 15 gr di farina 00 debole 1 gr di sale.>> METHOD>Iniziate setacciando la fecola. il cacao e la farina.Nellaciotoladellaplanetaria(Oppureinunaciotolaeconilfrullinoelettrico)createlaprimamontata: inserite l’albume e fate schiumare, per poiaggiungere i 12 gr di zucchero semolato.Montate bene e preparatevi per la seconda montata.Createlasecondamontata:inseriteiltuorloei50gr.dizuccheroinplanetariaemontatebene.Uniteoraivaricompostiprocedendoadinserirel’albumeneltuorloesuccessivamentelepolveri,mescolandosempredalbassoversol’altoecercandodinonfarsmontare il prodotto.Infine,scioglieteilburroeinseriteviall’interno1/8-1/10delcompostomontato.Mescolatebeneeversatenelrestodelcompostomontatocercandodievitarelaformazionedigrumi,evitando inoltre di smontare il tutto.Versate nella teglia e cuocete subito.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgY4CuJiQMqXAvFh9RHLhMijqRlj6PREae9iww7ArMnYmxGNDgnJObDLKOedXubxAc7AYl4A812q6BZiUl91aX9KkAekEQueKLTS3-_zJGElac_2ry_USJWBsn9cb90mltOUcCjwc3v8vqPFdVM30X9NxzXzs9KA1F46Wt47u_xGRZEfp43zbO9FcM7LQ=s1376" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1227" data-original-width="1376" height="356" src="https://blogger.googleusercontent.com/img/a/AVvXsEgY4CuJiQMqXAvFh9RHLhMijqRlj6PREae9iww7ArMnYmxGNDgnJObDLKOedXubxAc7AYl4A812q6BZiUl91aX9KkAekEQueKLTS3-_zJGElac_2ry_USJWBsn9cb90mltOUcCjwc3v8vqPFdVM30X9NxzXzs9KA1F46Wt47u_xGRZEfp43zbO9FcM7LQ=w400-h356" width="400" /></a></div><br />NOTA BENE > PREPARATE tutto il MATERIALE POSSIBILE !!!Ciotoline varie ,Cucchiai vari , Setaccio, Planetaria con gancio a foglia,frullino elettrico Pellicola alimentare ,Leccapentole , Spray staccante o burro e farina Tortiera in alluminio >> Metodo di cottura:Forno ventilato 160°C . Forno statico a 170 C°Tempo Totale:Creazione: 15 minuti circa .Cottura: 15/19 minuti circa.<br /><p></p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> ******<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #141012; font-family: Roboto, Arial; font-size: 18px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.5em; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">4) Cake cocoa sponge _For The Chocolate Sponge Cake:175 gr (6oz) butter, at room temperature -- 3 eggs, at room temperature- 175 gr (6oz) caster sugar- 175 gr (6oz) self-raising flour -50 gr (2oz) cocoa powder- 1tsp baking powder- ½tsp vanilla extract,>For The Chocolate Icing: 200 gr (8oz) icing sugar -50 gr (2oz) cocoa powder -200 gr (8oz) butter -1tbsp milk -1tsp vanilla extract.>>For A Cream And Fruit Filling (Optional): 125 ml whipping cream- 175 gr raspberries or strawberries .FATE COSI >Grease a 20 cm (8in) round or square cake tin and line with greaseproof paper.<span> </span><b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></b>Preheat oven to 170°C (325°F, gas mark 3).Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins).Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract.Turn the mixture into the prepared tin.Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean.Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit – raspberries or strawberries work well. You can decorate the top with more fruit.Or, for die hard chocoholics, make our quick, chocolate icing. Use an electric whisk to beat together all the ingredients until you have a smooth, light icing. Use half of it in the middle of the chocolate sponge cake and the other half on top. Decorate with raspberries if you fancy.Top tips for making a chocolate sponge cake.How to decorate a chocolate sponge cakeThis chocolate sponge cake can be decorated simply with the chocolate icing spooned and smoothed on with a palette knife for a rough finish. You could top this cake with sprinkles, fresh fruit such as strawberries or raspberries, and dust with icing sugar for a special occasion. If you’re not a fan of the chocolate icing swap for Nutella or chocolate spread instead. Or you could opt for an overindulgent<span> </span><a class="hawk-link-parsed" href="https://www.goodto.com/recipes/chocolate-ganache-cake" rel="noopener" style="border-bottom-color: rgb(20, 16, 18); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; box-sizing: border-box; color: #141012; font: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">chocolate ganache cake.</a>What can you put in the middle of a chocolate sponge cake?Our recipe sandwiches the chocolate sponges together with the chocolate frosting but if you’d like to opt for something different strawberry, blackberry, or raspberry jam would work just as well. You could also opt for fresh cream whipped until light and fluffy for a dessert cake. As above you could choose to fill your chocolate sponge cake with Nutella or even opt for a peanut butter spread.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #141012; font-family: Roboto, Arial; font-size: 18px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1.5em; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> ************<br /></b></p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">5 ) Gènoise au cacao_<b style="box-sizing: border-box; font-weight: 700;"> (chocolat)</b><span> </span>(pour 6 personnes, moule de 22-24 cm de diamètre environ et 10 cm de hauteur) 4 oeufs entiers (200 gr)-120 gr de sucre-70 gr de farine + 20 g de fécule de pommes de terre ou amidon de maïs, tamisés-40 gr de cacao en poudre-une pincée de sel-beurre et farine pour le moule .FATE COSI >Préchauffer le four à 170°C. Beurrer et fariner le moule ou encore mieux : beurrer le moule, placer au fond un disque de papier cuisson de même diamètre puis fariner les parois (ceci va permettre un démoulage impeccable)Fouetter les oeufs avec le sucre en l’ajoutant en deux fois, jusqu’à ce qu’ils gonflent (ils doivent doubler de volume) et deviennent clairs. Il faudra une dizaine de minutes. La masse doit devenir très aérienne et, en retombant, elle doit former une sorte de<span> </span><b style="box-sizing: border-box; font-weight: 700;">ruban</b>.Pendant ce temps tamiser la farine, la fécule et le cacao puis ajouter le sel. Quand les oeufs sont gonflés, ajouter en deux fois le mélange précédent puis l’incorporer délicatement en s’aidant d’une<span> </span><b style="box-sizing: border-box; font-weight: 700;">écumoire</b><span> </span>par mouvements circulaires du bas vers le haut (en soulevant la préparation) afin de garder l’air incorporé. La crème doit avoir une couleur homogène et être toujours gonflée (un peu moins qu’au début.Verser la masse dans le moule, tapoter légèrement pour avoir une surface lisse et enfourner pendant 25-30 minutes environ (voir plus). La génoise doit gonfler, devenir très<span> </span><b style="box-sizing: border-box; font-weight: 700;">souple<span> </span></b>(en posant un doigt dessus, la trace qui se forme doit pouvoir disparaître). Faire le test avec un cure-dent ou la pointe d’un couteau qui doivent ressortir secs. Le volume va un peu retomber à la sortie du four, c’est normal .Laisser tiédir un peu, puis démouler sur une grille et laisser refroidir.</p><div style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #444444; font-family: "PT Serif"; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">La génoise se conserve<span> </span><b style="box-sizing: border-box; font-weight: 700;">deux jours<span> </span></b>dans du papier film, un peu plus si gardée au frais et peut aussi se<span> </span><b style="box-sizing: border-box; font-weight: 700;">congeler</b>.</div><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"><br /></p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> ****</p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">6 ) Pan di spagna al cacao_<b style="-webkit-text-stroke-width: 0px; color: #777777; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Ingredienti PER tortiera 22 cm diametro:</b><br style="-webkit-text-stroke-width: 0px; color: #777777; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: #f7f7f7; color: #777777; display: inline; float: none; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">150 gr di uova intere (4 uova medie)<span> </span></span><u style="-webkit-text-stroke-width: 0px; color: #777777; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">a temperatura ambiente</u><u style="-webkit-text-stroke-width: 0px; color: #777777; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </u><span style="-webkit-text-stroke-width: 0px; background-color: #f7f7f7; color: #777777; display: inline; float: none; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">- 75 gr di zucchero semolato -</span><br style="-webkit-text-stroke-width: 0px; color: #777777; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: #f7f7f7; color: #777777; display: inline; float: none; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">75 gr di farina “00”(si ossono sostituire 25 gr di farina con altrettanti di maizena) -</span><br style="-webkit-text-stroke-width: 0px; color: #777777; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: #f7f7f7; color: #777777; display: inline; float: none; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">un pizzico di sale</span><span style="-webkit-text-stroke-width: 0px; background-color: #f7f7f7; color: #777777; display: inline; float: none; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> *** 2 cucchiai di cacao amaro -METHOD-</span><br style="-webkit-text-stroke-width: 0px; color: #777777; font-family: Lora; font-size: 14.25px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" />con le fruste elettriche dovete montare le uova con lo zucchero fino ad ottenere una massa biancastra e spumosa. occorre molto tempo circa 20 minuti (io ho messo nella Clatronic alla vel. 2 per 5 minuti poi al massimo per altri 7 o 8 min).Vedrete che le uova con lo zucchero sono pronte quando alzando la frusta otterrete il filo di impasto con cui potreste scrivere sull'impasto e che resterà in sovraimpressione per qualche secondo.,nel frattempo che le uova e lo zucchero si lavorano imburrate bene lo stampo e infarinatelo.Pronte l'impasto di uova e zucchero aggiungete la farina ed il cacao setacciandola molto velocemente e giarndo sempre dall'alto verso il basso per non smontare: vi consiglio di farlo in modo abbastanza accellerato in modo da smontare il meno possibile il composto di uova.Versate l'impasto nella tortiera sbattetela leggermente nel piano di lavoro per uniformare l'impasto e infornate a 150 - 160°C per 40 minuti.Fate freddare bene in una griglia prima di utilizzarlo.</p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">*</p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> Scarola mbuttunat ( Napoli )ingredienti e dosi _6 cespi di scarola riccia-100 gr di scarola ricca-100 gr di pangrattato-150 gr di olive di Gaeta-1 spicchio di aglio-20 gr di uva sultanina-20 gr di pinoli-3 filetti di acciughe-1 ciuffo di prezzemolo-olio extravergine di oliva-sale.METHOD-<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #0d0d0d; display: inline; float: none; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Lavate bene la scarola eliminando le eventuali foglie esterne rovinate. Fatela sbollentare in abbondante acqua per pochi minuti. Scolatela con una schiumaiola facendo molta attenzione a non romperla. Mettete da parte e fate raffreddare. In una padella scaldate un filo d’olio con l’aglio, le olive tagliate a pezzetti, metà dose del pangrattato e i pinoli. Amalgamate per bene e poi aggiungete i filetti di acciughe, l’uva sultanina che avrete tenuto qualche minuto in acqua, il prezzemolo e un pizzico di sale. Togliete il composto dal fuoco e usatelo per imbottire il centro dei cespi di scarola. Facendo sempre attenzione a non romperli chiudete i cespi con un filo da cucina. Rivestite una teglia con della carta da forno, disponeteci le scarole, spolverate con il restante pangrattato, un filo d’olio e infornate per 25 minuti in forno preriscaldato a 190°C. Possono essere servite anche fredde.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgP0UAHlT91-BN5PmpNE9BJx9CtDV_sa7uuGaZMOBgCTQ-Cq_bXc9NTE7cESmd7k4EVGf4byk6wYHxmGTCJPDaARZMF6ZiJT9oljKPx4sE0In_-WbhDFLt5ZH4u-SxJp9tbO0GEPbdWB1jmiEEQmpGZMRUt16wqE2nJ5nEHWAQu8Ma7TUSwTUX3khH14Q=s1601" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1175" data-original-width="1601" height="235" src="https://blogger.googleusercontent.com/img/a/AVvXsEgP0UAHlT91-BN5PmpNE9BJx9CtDV_sa7uuGaZMOBgCTQ-Cq_bXc9NTE7cESmd7k4EVGf4byk6wYHxmGTCJPDaARZMF6ZiJT9oljKPx4sE0In_-WbhDFLt5ZH4u-SxJp9tbO0GEPbdWB1jmiEEQmpGZMRUt16wqE2nJ5nEHWAQu8Ma7TUSwTUX3khH14Q=s320" width="320" /></a></div><br /><br /><p></p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">*</p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> La Napolitain_ingredienti e dosi :<br /><br /> <span style="text-decoration: underline;">Pour le ganache</span> :<br />200 gr de chocolat en plaque de pref 70% ou 300 gr de chocolat au lait 20 gr de creme fleurette <br /><span style="text-decoration: underline;">Pour le gateau</span> : Un
petit verre d'eau 2 c à c de cacao en poudre Arome vanille liquide ou
sucre vanillé 2 c a soupe de creme fraiche 250 gr de farine 250 gr de sucre -4
œufs -125 gr de beurre -100 ml de lait -1 sachet de levure chimique .FATE COSI >> Séparer les blancs d'œufs des jaunes, et battre les blancs en neige. Melanger les 4 jaunes d'œufs avec les 250 gr de sucre, et ajouter un peu d'eau (1 tout petit verre a vin). Ajouter à ce mélange les 2 c a soupe de crème fraiche, et mélanger.Faire fondre les 125 gr de beurre, et le rajouter au mélange précédent. Ajouter ensuite les 100 ml de lait.Ajouter ensuite la levure et la farine et mélanger le tout.Ajouter enfin les blancs en neige.Séparer la pate en 1/3( pour le chocolat) et 2/3 pour le mélange vanille.Dans le bol avec le 1/3, ajouter les 2 c a café de cacao en poudre et mélanger.Dans l'autre plat qui contient les 2/3, ajouter l'arome vanille liquide ou le sucre vanillé.Sur
une plaque de cuisson, couper 3 moules de papier sulfurisé de même
taille, leur faire des rebords et les installer sur une plaque. Sur un moule , mettre le mélange chocolat, et sur les 2 autres moules, mettre moitié chacun le mélange vanille. Préchauffer le four, et mettre a cuire 10 min, rester devant et surveiller, ca ne doit pas dorer, et ca doit rester blanc. Pour la ganache au chocolat ( celle qui sépare chaque étage du napolitain :Dans
une casserole, faire cuire a feu doux, la creme liquide avec les 200 gr
de chocolat noir ou les 300 gr de choco au lait, mélanger le tout et une
fois que le mélange a fondu ensemble, arreter la cuisson, laisser
refroidir. Sur un grand plat, mettre un étage du gateau de vanille( il faut qu'il soit refroidit).Dessus ajouter de la ganache ( refroidie) et l'étaler. Poser l'étage du gateau chocolat, et ajouter dessus le reste de la ganache et l'étaler<br />16) Reposer dessus, l'autre partie du gateau vaniglia.>>Glacage : prendre un blanc d'œuf, battre avec un filet de citron et ajouter du sucre glace.Ce gateau a le super avantage de ne pas nécessité de frigo, si vous le
mettez il va perdre en moelleux, parole de madame napolitainpour un joli gateau, dès qu'il est froid, découpez une tranche de chaque coté, comme cela il sera esthétique, voili voilou</p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">****</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV3AKt7IbKG6lITKnnPZXsDQi1XzePa6bRxoWptUSj9-64RmUaeaqOp9ZOXn4nSFINL1Dwu-UK_wMGTe65RtZSSQSKLEu5kZlwnK71hlIFDvxeCBH2SS1TQnygHFj3ozpuNzc1EuTFW2DsniQmZ9ASSBBU94_rwh8oNq3venjgiXRdqSIn_HSqMHFwO6l/s2145/IMG_6990.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1643" data-original-width="2145" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV3AKt7IbKG6lITKnnPZXsDQi1XzePa6bRxoWptUSj9-64RmUaeaqOp9ZOXn4nSFINL1Dwu-UK_wMGTe65RtZSSQSKLEu5kZlwnK71hlIFDvxeCBH2SS1TQnygHFj3ozpuNzc1EuTFW2DsniQmZ9ASSBBU94_rwh8oNq3venjgiXRdqSIn_HSqMHFwO6l/s320/IMG_6990.JPG" width="320" /></a></div><br /><br /><p></p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;"> </p><p class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; margin: 0px; padding: 0px;">Beef Bourguignon_ingredienti e dosi per 5/6 persone-1.6kg/3lb 8oz good-quality<span style="color: black;"> braising steak</span><span> </span><span> </span>(chuck steak)-4/5 tbsp<span> </span><span style="color: black;">sonflower oil</span><a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/sunflower_oil" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration: none;">-</a>200 gr7oz smoked bacon<span> </span><span style="color: black;">lardos</span><span> </span>or smoked streaky bacon, cut into 2cm/¾in pieces-1 large<span> </span>onion, finely chopped-2<span> </span>garling<span> </span>cloves, crushed-75 cl bottle<span> red wine -</span>2 tbsp<span> </span><a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/tomato_puree" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration: none;"><span style="color: black;">tomato purèe( concentrato di pomodoro )</span></a>-1<span> </span><a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/beef_stock" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration: none;"><span style="color: black;">beef stock</span></a> cube-2 large<span> <span style="color: black;">bay leaves</span> -</span>3 bushy sprigs fresh<span> thime-</span>25 gr/1oz<span> </span><a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/butter" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration: none;"><span style="color: black;">butter</span></a>-450 gr/1lb pearl<span> </span><span style="color: black;">onions</span>, or 24 baby<span> </span><a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/onion" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration: none;"><span style="color: black;">onions-</span></a>300 gr/10½oz<span> </span><a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/chestnut_mushroom" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration: none;"><span style="color: black;">chestnut mushrooms,</span></a> wiped and halved or quartered if large-2 heaped tbsp<span> </span><a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/cornflour" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration: none;"><span style="color: black;">cornflor</span></a>-2 tbsp cold water- flaked sea salt and freshly ground<span> black pepper</span>-chopped fresh<span> </span><a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/parsley" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration: none;"><span style="color: black;">parsley</span></a>, to garnish>>.FATE COSI >>Cut the braising steak into chunky pieces, each around 4/5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Preheat the oven to 170C/150C Fan/Gas 3.Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2/3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5/6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more.Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150 ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender.While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin.A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2/3 minutes over a fairly high heat until golden brown, turning often.Mix the cornflour with the water in a small bowl until smooth.Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHKQlGERQy87DnuOkAE5fFsVIaZ5coUX5LKAM6cTORlcOlso7HcsOmR0hxWhEm5RL76fqkHsIvBgYb_I4EHwj0GgGhkZOfucTnqWHrRHYhA28VxiMczz12jbXRUyvSnEdPpUyzkiXvFhx0tI-vpBQjXVwATXWhmzVxTE6iNqzFCV9e3jlz3mi9FRj3Ug=s1800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHKQlGERQy87DnuOkAE5fFsVIaZ5coUX5LKAM6cTORlcOlso7HcsOmR0hxWhEm5RL76fqkHsIvBgYb_I4EHwj0GgGhkZOfucTnqWHrRHYhA28VxiMczz12jbXRUyvSnEdPpUyzkiXvFhx0tI-vpBQjXVwATXWhmzVxTE6iNqzFCV9e3jlz3mi9FRj3Ug=s320" width="320" /></a></div><br /><br /><p></p><ul class="recipe-ingredients__list" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin: 0px; orphans: 2; padding: 0px 0px 16px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;"><br /></li><li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><br /></li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;"><br /></li></ul><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ****<br /></p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Riz à la grenade ( Risotto al melograno ) _ingredienti e dosi per 4 persone: 300 gr di riso carnaroli - 1 cipolla-50/60 gr di burro- 2 melograni-1 bicchiere di vino rosso - 50/70 gr di formaggio a piacere - 1 lt di brodo vegelale - parmigiano grattugiato.METHOD- Preparate il brodo vegetali , poi premere i 2 melograni con un fullatore ( conservando 10/12 grani , solo per la bellezza del piatto ) il succo poi passatelo a un colino fino conservatelo in un bicchiere , mettete da parte .Tritare finemente la cipolla con un frullino e fate imbiondire con poco burro e olio evo , aggiunete il riso e rimestare per 2/3 minuti per non far attaccare , poi bagnate con vino rosso e rimestate continuamente aggiungendo il succo del melograno , continuate la cottura e man mano il brodo vegetale caldo , dopo 12/13 minuti controllate la cottura , una volta cotto spostare la pentola dal fuoco e aggiunete il burro e formaggio grattugiato , coprite con un coperchio per non disperdere i profumi per 3/4 minuti . </p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">********consil du chefAdrianoMennillo_ a piacere potete aggiungere un formaggio , Robiola , Gorgonzola ., in questa ricetta ho usato il gorgonzola , vedi my photo.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjSYLloDWp2-bcTmH3ugznBFkRraC7oDfMu6MlesEQ6DLFT3Hkf44fJsnvAjEndcVtBLZWT4xxd4GuS3SF-GPDfkUXVmDWqnxsMaq9R6unVW5X_IxO9xkCyfF5xNC5awhRXygbXI5JgsVVJoA6rr7JuyN6ZyqVu6Nxyd0-FNBvh1CcAv_JwpGTA2iZAjg=s1592" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1424" data-original-width="1592" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEjSYLloDWp2-bcTmH3ugznBFkRraC7oDfMu6MlesEQ6DLFT3Hkf44fJsnvAjEndcVtBLZWT4xxd4GuS3SF-GPDfkUXVmDWqnxsMaq9R6unVW5X_IxO9xkCyfF5xNC5awhRXygbXI5JgsVVJoA6rr7JuyN6ZyqVu6Nxyd0-FNBvh1CcAv_JwpGTA2iZAjg=w400-h358" width="400" /></a></div><br /><br /><p></p><br /> <br /><p></p><div class="separator" style="clear: both; text-align: center;">***# Dicembre 2021# Matteo***<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-vjK0FKC2-RVklibthx2qONwTFgGWajM8yRyJ6hfh2-jKLmVNi-1_pULYxk3nFmbZ2bF6dsl1YdUFpH8uNuoqdXKXrZsz1UcV5RtEU0W5t6Vz90OTKtTonvydEFMJMXQBbviKku6i9oVd8AElMRfdPg6Ejv22bFI2Qgh0Z0WnRmIFyseP2qmPWyBucA=s1248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1039" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-vjK0FKC2-RVklibthx2qONwTFgGWajM8yRyJ6hfh2-jKLmVNi-1_pULYxk3nFmbZ2bF6dsl1YdUFpH8uNuoqdXKXrZsz1UcV5RtEU0W5t6Vz90OTKtTonvydEFMJMXQBbviKku6i9oVd8AElMRfdPg6Ejv22bFI2Qgh0Z0WnRmIFyseP2qmPWyBucA=s320" width="266" /></a></div><br />***** <br /></div><div class="separator" style="clear: both; text-align: center;">Coq au vin_ingredienti e dosi per 4 persone ( Pollo alla francese )- <span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1½</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">kg</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di pollo a pezzi</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-100</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di pancetta a cubetti</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-12</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">cipolline borettane</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-120</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di funghi champignons</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-½</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">bottiglia</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di vino rosso</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">dl</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di Cognac</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-2½</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">di</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di brodo di pollo</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">scalogno</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">foglie</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di alloro</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">rametto</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di rosmarino</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">rametto</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di timo</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-un</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">po'</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di farina</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiaino</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di paprika</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiaio</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">di burro</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">-olio d'oliva</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">-sale, pepe .METHOD-</span><span style="box-sizing: border-box; display: block; margin-bottom: 0px;">Insaporisci il pollo con sale, pepe e paprika. Poi infarinalo.</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span><span style="box-sizing: border-box; display: block;">Prendi una cocotte bella capiente e fai sciogliere un cucchiaio abbondante di burro con un filo di olio. Quando il burro inizierà a sfrigolare, aggiungi i pezzi di carne e rosolali bene su entrambi i lati.</span><span style="box-sizing: border-box; display: block;">Se la carne non dovesse starci tutta in una volta, ripeti l'operazione.</span><span style="box-sizing: border-box; display: block;">Quando la carne sarà ben rosolata, abbassa il fuoco, sfuma con il Cognac e flamba l'alcol (usando un accendino o un fiammifero lungo per evitare di bruciarsi).</span><span style="box-sizing: border-box; display: block; margin-bottom: 0px;">ATTENZIONE: mai fare questa operazione sotto la cappa accesa (la fiamma salirebbe). Una volta che la fiamma si sarà esaurita, togli la carne e tienila da parte.</span><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Nella stessa cocotte aggiungi la pancetta a cubetti, lo scalogno tritato finemente e gli champignons (precedentemente puliti con un panno umido e tagliati a fettine). Rosola gli ingredienti e poi riunisci la carne. Copri il tutto con il vino rosso e il brodo. Aggiungi gli aromi e le cipolline.</span><span style="box-sizing: border-box; display: block; margin-bottom: 0px;">Alza il fuoco fino a quando si arriverà al bollore e poi riabbassa la temperatura, copri e cuoci lasciando sobbollire il tutto per circa un'ora.</span></div><span style="box-sizing: border-box; display: block; margin-bottom: 0px;"></span><span style="box-sizing: border-box; display: block;">A fine cottura preleva gli aromi e se la salsa dovesse risultare troppo liquida, sarà possibile addensarla con un cucchiaino di Maizena disciolta in un poco di liquido.</span><span style="box-sizing: border-box; display: block; margin-bottom: 0px;">Servi il coq au vin con polenta o purea di patate.</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;"></span> </div>******Consil du chefAdrianoMennillo_ in questa ricetta ho aggiunto anche la salsa di pomodoro ; ma è a piacere !!!!!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhC3VNcezhsDtsLvD-ZRouSuMBpiWumGLFfoym97JzcgLRNsQQjwu2SAp_4Cn7LFmgtyjY8Qw9-0KVXAHxVEJmmnLTgJ7I8cH3gDO0Xp-pU0cSGAsPfkVLcPErUb47M2l45OxriYo2w1UwS0OrC0q49VEQIODXXT1OsTyjrC63gTisz27KJIQ2kMVo2Vw=s1272" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1272" data-original-width="1224" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhC3VNcezhsDtsLvD-ZRouSuMBpiWumGLFfoym97JzcgLRNsQQjwu2SAp_4Cn7LFmgtyjY8Qw9-0KVXAHxVEJmmnLTgJ7I8cH3gDO0Xp-pU0cSGAsPfkVLcPErUb47M2l45OxriYo2w1UwS0OrC0q49VEQIODXXT1OsTyjrC63gTisz27KJIQ2kMVo2Vw=w385-h400" width="385" /></a></div><br /><br />Coq au vin_ingredienti e dosi per 5/6 persone -Pour faire un coq au vin, les étapes sont simplesFaites mariner votre coq dans le vin rouge avec la garniture aromatiqueLe lendemain, faites revenir les morceaux de coq dans une cocotte, ajoutez ail, oignon etc…Ajoutez la marinade et laissez mijoter 2 hAjouter les légumes et finir de cuire 30 minutes.Faire bien réduire la sauce et servez .Et pour les détails, c’est par ici :1 coq de 3 kg environ (ou à défaut un gros poulet), découpé en morceaux la carcasse de votre coq-50 cl d’eau-un bouquet garni>La marinade du coq au vin-75 cl de vin rouge (un bourgogne bien charpenté)-4 baies de genièvre-1 clou de girofle-1 branche de thym-2 feuilles de laurier>>Les garnitures du coq au vin-300 gr de champignons (champignons de paris, girolles, cèpes…)-300 gr de carottes-200 gr de poitrine fumée-2 oignons jaunes-3 gousses d’ail (+12 en chemise si vous aimez ça)-12 oignons grelots>>> Pour la sauce du coq au vin30 cl de fond de veau (maison ou à partir d’une poudre)-1 petit verre de cognac-2 carrés de chocolat noir-sel-poivre noir-beurre>FATE COSI < <br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #878787; font-family: Garamond, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 16px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">La marinade du coq au vin (à préparer la veille)-Ensuite, préparez la marinade en mélangeant tous les ingrédients (vin, laurier, thym, clou de girofle, baie de genièvre). Ajoutez vos morceaux de coq et laissez mariner au frais toute la nuit.En parallèle, préparez un espèce de fond de coq. Dans un peu de beurre, faites revenir vos os de coq concassés en petits morceaux, ainsi que la peau et tous les déchets du coq. Faites bien colorer plusieurs minutes, puis couvrez avec de l’eau. Ajoutez un bouquet garni et faites réduire de moitié. L’idée c’est de bien récupérer tous les sucs de cuisson et les goûts de la carcasse du coq dans une sorte de jus qu’on utilisera pour la suite. Filtrez bien pour ne garder que le liquide et conservez au frigo jusqu’au lendemain.Cuisson du coq au vin (le jour même)Le jour J, retirez les morceaux du coq de votre marinade. Gardez bien la marinade, et séchez bien les morceaux de coq.Dans une grande cocotte, faites revenir la poitrine fumée coupée en lardons jusqu’à ce qu’elle soit bien dorée. Retirez la de la cocotte mais gardez bien le gras de la poitrine. Dans ce gras, faites revenir vos morceaux de coq (côté peau). S’il n’y a pas assez de gras rajoutez un peu de beurre. Une fois que vos morceaux sont bien dorés, retirez-les de la cocotte. Faites revenir les deux oignons hachés et 3 gousses d’ail hachées.Quand les oignons et l’ail ont doré quelques minutes, remettez votre coq dans la cocotte (pas la poitrine, on la remettra plus tard). Déglacez immédiatement au cognac, et au besoin faites flamber le tout. Ajoutez la marinade au vin, et complétez à hauteur avec le fond de coq que vous avez préparé la veille avec la carcasse. Ajoutez aussi vos gousses d’ail en chemise si vous aimez ça.. Laissez mijoter à feu doux pendant environ 1 h 45 (à couvert au début, puis au bout d’1h retirez le couvercle pour faire réduire la sauce). Contrôlez régulièrement le niveau de liquide et n’hésitez pas à rajouter un peu d’eau (ou de fond de coq s’il en reste) si besoin.La sauce et les garnitures du coq au vin-Au bout d’1 h 45 de cuisson, préchauffez votre four à 180 degrés. Récupérez vos morceaux de coq (gardez la sauce bien sûr !). Mettez votre coq dans un plat allant au four (avec un fond de sauce) et placez le au four pour environ 45 minutes. J’aime bien finir la cuisson du coq au vin au four pour un peu « sécher » et rendre plus croustillante la peau.Pendant ce temps on va terminer la sauce. Dans votre cocotte ajoutez les carottes coupées en biseau, les oignons grelots, le fond de veau et le chocolat noir. Laissez réduire à feu moyen jusqu’à obtenir une sauce onctueuse (environ 30-40 minutes). Un peu avant la fin de la cuisson, faites sauter vos champignons dans un peu de beurre et ajoutez-les à la sauce ainsi que les lardons pour les réchauffer au dernier moment. Assaisonnez (sel, poivre).Dressage du coq au vin.Il ne reste plus qu’à sortir votre coq du four, le rajoutez à votre cocotte avec la sauce et à servir. Pour le dressage, mettez un ou deux morceaux de coq dans une assiette creuse avec des carottes, des champignons et des oignons grelots. Arrosez de sauce et servez !</p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> **</p><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #666666; font-family: Roboto; font-size: 18px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px 0px 40px; max-width: 100%; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-size-adjust: none; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> Baccalà fritto_ingredienti e dosi per 4 persone;( senza pastella )<span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">600 gr di baccalà dissalato-</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">Semola rimacinata di grano duro q. b</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">-500 ml di olio di semi.>>>>></span>Baccalà fritto in pastella<b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;"><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">>Ingredienti per la pastella</span></b><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">:100 gr di farina 0</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">-Birra fredda o acqua frizzante fredda q.b.METHOD-</span>Come preparare il baccalà senza pastella<span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">Per preparare il<span> </span><b style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">baccalà fritto</b><span> </span>prendete il filetto precedentemente dissalato e togliete con delicatezza la pelle con un coltello adatto. Togliete le eventuali spine e tagliate i pezzi di baccalà nella misura desiderata. Con della carta assorbente tamponare per bene il baccalà per assorbire l’acqua in eccesso.</span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">Versate la semola di grano duro rimacinata in un piatto e infarinate perfettamente i pezzi di baccalà su tutti i lati.</span>>>Come preparare la pastella<<<span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">Per fare la pastella basterà mettere in una ciotola la farina e aggiungere della birra o acqua frizzante molto fredda, i liquidi vanno introdotti molto lentamente fino ad ottenere una pastella molto morbida. Immergete i pezzi di baccalà a cui avrete tolto pelle e spine, fate scolare l’eccesso di pastella.</span>>>>Come preparare la pastella senza glutine -<span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">Per una pastella senza glutine, potete sostituire la normale farina con farina di mais fioretto o di riso, sostituite la birra con acqua minerale ghiacciata.</span>METHOD-<span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">Versate l’olio di semi in una padella e immergete un bastoncino di legno, quando inizieranno a formarsi delle bollicine intorno, togliete il bastoncino e mettete due o tre pezzetti di baccalà. Coprite la padella con un paraschizzi e fate friggere girando il baccalà per farlo friggere in modo uniforme</span>.<span> </span><span style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 14pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-size-adjust: none; vertical-align: baseline;">Non mettete tanti pezzi di baccalà insieme per evitare che la temperatura dell’olio scenda troppo. Fate attenzione anche affinchè l’olio non si riscaldi troppo raggiungendo il punto fumo.Quando il baccalà risulterà ben dorato potrete scolarlo. Servite il baccalà ancora caldo per apprezzarlo bello croccante.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnR1kwhWmgaYozWRh4vit0_mvoA6mbQPRWOmhL4jMlA7UQrfLESCj1YvhlDfdPmsBvLdg4YaNXcbDUQBeo4f5fDJ6LoPhco_jjjMAd7oB2fa-wX8644hg9KC1Li_OlqPcDt6CR2V6HwzK1e-u2CooiqOGAzzR5eGh12ZqdWZUl2TxCsWf9WQ-uwXPB3Q=s1506" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="908" data-original-width="1506" height="193" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnR1kwhWmgaYozWRh4vit0_mvoA6mbQPRWOmhL4jMlA7UQrfLESCj1YvhlDfdPmsBvLdg4YaNXcbDUQBeo4f5fDJ6LoPhco_jjjMAd7oB2fa-wX8644hg9KC1Li_OlqPcDt6CR2V6HwzK1e-u2CooiqOGAzzR5eGh12ZqdWZUl2TxCsWf9WQ-uwXPB3Q=s320" width="320" /></a></div><br /><br style="box-sizing: border-box; margin-bottom: 0px; text-size-adjust: none;" /><p></p><br class="Apple-interchange-newline" /><br /><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">*</p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Lasagne ai funghi e besciamella_ingredienti e dosi : 300 gr di lasagne fresche-100 gr di Parmigiano Reggiano>>Per la besciamella.-500 gr di latte fresco intero-50 gr di farina-50 gr di burro-1 pizzico di noce moscata grattugiato.Per i funghi >>>600 gr di funghi porcini freschi (350 grammi se usate porcini secchi)-1 cucchiaino di prezzemolo tritato-1 spicchio di aglio-2 cucchiai di olio extravergine d'oliva-sale-pepe.METHOD-Pulite i funghi con un panno umido, affettateli e rosolateli in padella a fuoco medio per 10 minuti con un filo d’olio extravergine di oliva e uno spicchio d’aglio. Se preferite usare porcini secchi, prima di cuocerli ammollateli in acqua tiepida per 20 minuti circaAggiustate di sale e pepe, unite il prezzemolo e proseguite la cottura per altri 5 minuti, dopo di che spegnete il fuoco e tenere da parte i funghi.Preparate ora la besciamella mettendo a scaldare il latte fino al bollore in un pentolino.In una seconda casseruola sciogliete il burro e poi versatevi sopra la farina, mescolando con un cucchiaio di legno per far tostare il cosiddetto “roux”.A questo punto aggiungete il latte caldo a poco a poco, mescolando con una frusta per evitare la formazione di grumi.Unite la noce moscata a piacere, aggiustate il sale e fate addensare la crema cuocendo per altri 10 minuti circa.Passate ora alla composizione delle lasagne. Imburrate una pirofila e stendete sul fondo un po’ di besciamella con un cucchiaio, stendete il primo strato con i fogli di pasta fresca, ricoprite con uno strato di besciamella, due cucchiai di funghi e una spolverata di Parmigiano Reggiano grattugiato.Procedete nello stesso ordine fino a esaurire gli ingredienti.Terminate con la besciamella, i funghi e una generosa spolverata di Parmigiano Reggiano.Mettete a cuocere in forno a 180 gradi per circa 20 minuti, finché si sarà formata una crosticina dorata e croccante sulla superficie.Sfornate le lasagne e servitele calde aiutandovi con una pala da cucina.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3YQxNkDNGpH2CKHp0Gp40ljl0lMNEGpbjUnW6Rd43xC2XRZjdsrJt6pul-2ODCB4ZR0Y9u3tbfdSe9ZZFv99Fm4_sdDlPfKsEiQd1jLVRrNJIK7B8R5GF0jSAzTaqZR_9IU8wu_0s4kQsr137oUqjbkWUA4bOwSPF1BD3lPWe_tal7PbNaLHkKwyw_g=s1473" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1473" data-original-width="1209" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3YQxNkDNGpH2CKHp0Gp40ljl0lMNEGpbjUnW6Rd43xC2XRZjdsrJt6pul-2ODCB4ZR0Y9u3tbfdSe9ZZFv99Fm4_sdDlPfKsEiQd1jLVRrNJIK7B8R5GF0jSAzTaqZR_9IU8wu_0s4kQsr137oUqjbkWUA4bOwSPF1BD3lPWe_tal7PbNaLHkKwyw_g=s320" width="263" /></a></div><br /><br /><p></p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">*</p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <span style="color: black;">Aragosta alla provenzale_</span><b style="-webkit-text-stroke-width: 0px; background-color: #b3d9f0; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: purple; margin: 0px; padding: 0px;">Aragosta provenzale ( famosa ricetta francese ) ingredienti e dosi per 6/8 persone . 2 aragoste da 800/900 gr ognina - 8 uova sode - 250 gr di tonno all'olio -400 gr di cetrioli - 1 kg di macedonia di legumi - 1 litro di maionese , sale -pepe-spezie , peperoni , olive nere snocciolate , foglie di crescione , pasta d'acciughe , salsa vinaigrette , erbe aromatiche _<span style="background-color: yellow; margin: 0px; padding: 0px;">fate cosi - Fate cuocere le aragoste in acqua bollente con sedano-carote-cipolle ( court-buillon )lasciate raffreddare poi estraete la polpa dell'aragosta tagliandola a medaglioni ( vedi mia foto ) . ,decorate questi ultimi con peperoni sott'olio e olive nere tagliate .Tagliate le uova sode a metà nel senso della lunghezza , togliere il tuorlo e passatelo al setaccio con la pasta di acciughe , fate un impasto e incorporate un pò di maionese . Amalgamate le verdure con la maionese , riempire gli albumi delle uova con il tonno sott'olio spezzettato . Pulite i cetrioli e tagliateli a rondelle , metteteli in una terrina e conditeli con la vinaigrette e le erbe aromatiche tritate . Mettete la corazza dell'aragosta su un oiatto grande ovale e guarnite di verdure con la maionese , sistemate le uova sode intorno al piatto e mettetele intorno con il purè di uovo e pasta di acciughe , sistemate i medaglioni di aragosta sulla corazza , servite i cetrioli con la maionese a parte _</span></span></b><b style="-webkit-text-stroke-width: 0px; background-color: #b3d9f0; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: purple; margin: 0px; padding: 0px;"><span style="background-color: yellow; margin: 0px; padding: 0px;">******** consil du chef adrianomennillo ->>>>>>court-buillon</span></span>; In una capiente pentola di acqua fredda unite tutti gli ingredienti con le verdure tagliate a tocchetti.,portate a bollore e continuate a far insaporire per circa 40/50 minuti , passato il tempo filtrate il liquido, riportate a bollore e fate lessare i pesci o i crostacei.</b></p><div class="separator" style="clear: both; text-align: center;"><b style="-webkit-text-stroke-width: 0px; background-color: #b3d9f0; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNL59jdtNKpKNJ-ePrdx1HRIhZiFalCgapMhA2dShKSpDSp4BJcSuBJ2BRiN9N512St4LW0iH1uBX9j9SyUlT_KZRc7HJypE8JNMlHFXXXVhQEcCbMTiJ6lSNtxhIyxmXG8kDtI4YOwwyQVCz1hCq87wrmzGnlwDh8M94YN4_Yo7F13KGveOTXCUGtHw=s1420" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1420" data-original-width="1272" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNL59jdtNKpKNJ-ePrdx1HRIhZiFalCgapMhA2dShKSpDSp4BJcSuBJ2BRiN9N512St4LW0iH1uBX9j9SyUlT_KZRc7HJypE8JNMlHFXXXVhQEcCbMTiJ6lSNtxhIyxmXG8kDtI4YOwwyQVCz1hCq87wrmzGnlwDh8M94YN4_Yo7F13KGveOTXCUGtHw=s320" width="287" /></a></b></div><b style="-webkit-text-stroke-width: 0px; background-color: #b3d9f0; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /><br /></b><p></p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">***<br /></p><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Bucatini ( or spaghetti ) alla matriciana _ingredienti e dosi -500 gr di spaghetti, 125 gr di guanciale di Amatrice, un cucchiaio di olio di oliva extravergine, un goccio di vino bianco secco, 6 o 7 pomodori San Marzano o 400 gr di pomodori pelati, un pezzetto di peperoncino, 100 gr di pecorino di Amatrice grattugiato, sale.METHOD-Mettere in una padella, preferibilmente di ferro, l’olio, il peperoncino ed il guanciale tagliato a pezzetti, la proporzione di un quarto, rispetto alla pasta, é tradizionale e sacra per gli esperti e, o si mette il guanciale, vale a dire la parte della ganascia del maiale, o non sono spaghetti all’AMATRICIANA, solo con esso avranno una delicatezza e una dolcezza insuperabili.Rosolare a fuoco vivo. Aggiungere il vino. Togliere dalla padella i pezzetti di guanciale, sgocciolare bene e tenerli da parte possibilmente in caldo, si evita il rischio di farli diventare troppo secchi e salati e resteranno più morbidi e saporiti.Unire i pomodori tagliati a filetti e puliti dai semi (meglio prima sbollentarli, cosi si toglierà più facilmente la pelle e poi tagliarli). Aggiustare di sale, mescolare e dare qualche minuto di fuoco.Togliere il peperoncino, rimettere dentro i pezzetti di guanciale, dare ancora una rigirata alla salsa.Lessare intanto la pasta, bene al dente, in abbondante acqua salata. Scolarla bene e metterla in una terrina aggiungendo il pecorino grattugiato.Attendere qualche secondo e poi versare la salsa.Rigirare e per chi lo desiderasse, passare a parte altro pecorino.</p><h2 style="-webkit-text-stroke-width: 0px; color: #565955; font-family: Ubuntu; font-size: 24px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; line-height: 30px; margin: 25px 0px 15px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNftpia0881mMxHIN5yaB6qcNcQje_cWhJoRnsjmO98wHx7YvqxyODFJ12QDfT0RigovunK2U4zF3-a77WvGli-9-6GjUemFPgZG7B2fdmRtke7mf3U9AmmfOgedvRa7kWqso1kFfju4ukKwIAHyisa3q_oxEQT7htH-kVjmqmNMMI78eNyNARuJ90YA=s1490" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1490" data-original-width="736" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNftpia0881mMxHIN5yaB6qcNcQje_cWhJoRnsjmO98wHx7YvqxyODFJ12QDfT0RigovunK2U4zF3-a77WvGli-9-6GjUemFPgZG7B2fdmRtke7mf3U9AmmfOgedvRa7kWqso1kFfju4ukKwIAHyisa3q_oxEQT7htH-kVjmqmNMMI78eNyNARuJ90YA=w198-h400" width="198" /></a></div><br /><br /></h2><p align="justify" style="-webkit-text-stroke-width: 0px; color: #6b7269; font-family: Roboto; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 15px 0px 0px; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Bucatini ( or spaghetti )alla matriciana _500 gr of spaghetti, 125 gr of Amatrice guanciale, one tablespoon of extra-virgin olive oil, a drop of dry white wine, 6 or 7 San Marzano tomatoes or 400 gr of peeled tomatoes, a pinch of hot chili pepper, 100 gr of grated pecorino from Amatrice, salt.fate cosi >>The Amatriciana was originally made in bianco (without tomatoes), and only at the end of the 1700s, with the In a pan – preferably made of iron – place the oil, hot chili pepper and guanciale cut into little pieces; the proportion of one-fourth, compared to the amount of pasta, is traditional and sacred for the experts. And either you use guanciale, meaning the part of the pig’s jaw and cheek, or it’s not really Spaghetti all’Amatriciana; only with guanciale will the dish be incomparably delicate and sweet.Brown the ingredients over a high flame. Add the wine. Remove the pieces of guanciale from the pan, let them drip dry and set them aside, keeping them hot if possible; this way, they won’t become too dry and salty, but rather remain soft and tasty.Add the tomatoes cut in strips and with the seeds removed (it’s best to blanch them first, so it will be easy to remove the skin and then cut them). Adjust for salt, mix, and place them over the flame for a few minutes.Remove the chili pepper, put the pieces of guanciale back in, and mix the sauce again.In the meantime, boil the pasta in abundant salt water, making sure it’s cooked al dente. Strain it well and put it into a bowl, adding the grated pecorino. Wait a few seconds and then pour on the sauce.Mix everything together, and prepare more pecorino on the side for those who want it.</p><p> *******</p><p>Baked guinea fowl stuffed ( Faraona imbottita al forno )_ingredienti e dosi per 4/5 persone - 1 faraona grande già pulita -150 gr. di salsiccia-150 gr. di carne trita-1 uovo -50 gr. di pancetta affumicata a cubetti-80 gr. di pancarrè-latte-30 gr. di parmigiano grattugiato-poca farina - 1 bicchierino di cognac -brodo di carne-salvia-olio evo-sale e pepe -sedano,carota e 1 cipolla.METHOD-Iniziate con 1 primi minuti mettendo la faraona .Sciacquate bene la faraona e asciugatela all'interno e all'esterno con carta da cucina.Mettete il pancarrè in una ciotola e copritelo a filo con il latte ( a piacere).Mettete in una grande ciotola la salsiccia, il macinato, l'uovo sbattuto, la pancetta e il pancarrè ben strizzato e il parmigiano.Salate e pepate e amalgamate molto bene.Farcite la faraona e chiudete con degli stecchini.Preriscaldate il forno a 180°.Mettete la faraona in una teglia e poi salatela, pepatela e conditela con due cucchiai di olio e delle foglie di salvia.Infornate per un'ora e trenta minuti girandola ogni tanto e bagnandola con del brodo caldo.Quando la faraona sarà morbida e dorata toglietela dal forno, eliminate gli stecchini e tagliatela.Servitela subito con il suo sugo.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0O4ih8IVt0Vjisxm4inpe97AkmURwNZoRUb5HKXSe25i6dyacBbPDsdAfXpDGCT-sC_sZVXUuhr8cGrsMePJ_555kSJBt8IKK2KP5KfudImhEpcL1W2OTeH27pqL7QZpU-sjb6uBm9uFfVptEIXPNQHV2bocFzZU4T0Zefzi7LswyHU_4eRmHXKRh5A=s1670" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1260" data-original-width="1670" height="241" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0O4ih8IVt0Vjisxm4inpe97AkmURwNZoRUb5HKXSe25i6dyacBbPDsdAfXpDGCT-sC_sZVXUuhr8cGrsMePJ_555kSJBt8IKK2KP5KfudImhEpcL1W2OTeH27pqL7QZpU-sjb6uBm9uFfVptEIXPNQHV2bocFzZU4T0Zefzi7LswyHU_4eRmHXKRh5A=s320" width="320" /></a></div><br /><br /><p></p><p>******* consil du chefAdrianoMennillo_alla fine della cottura , mettete la faraona da parte ,poi nel sugo aggiungete poco brodo caldo e la farina , rimestate e fate con la frusta e otterete questo sugo legato e amalgamato , in questa ricetta ho fatto saltare sul fuoco la faraona con sedano, carota e cipolla , poi bagnato con il cognac , una volta evaporato ho aggiunto del brodo e messa al forno !!!!!!<br /></p><p> </p><p>****** <br /></p><p> Bisciola _ingredienti e dosi per 4 persone :<span class="s1" face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: #333333; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">300 gr di farina di grano tenero tipo 0 -<br style="box-sizing: inherit;" /></span><span class="s1" face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: #333333; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">30 gr di<span> </span></span><span class="s1" face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: #333333; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">lievito naturale</span><span class="s1" face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: #333333; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -160 gr di noci-100 gr di uvetta -</span><span class="s1" face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: #333333; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">100 gr di fichi secchi - 130 gr di acqua (tiepida, temperatura 26°C) -70 gr di burro-70 gr di zucchero-40 gr di tuorlo d'uovo-30 gr di latte -10 gr di lievito di birra-1 cucchiaino da caffè di miele-2 gr di sale<br style="box-sizing: inherit;" />q.b. di grappa<i class="userFormat2" style="box-sizing: inherit;">.>(nota: in mancanza di lievito madre aumentare il lievito di birra fino al 5% del peso della farina).METHOD-</i></span><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettere l'uvetta in ammollo nella grappa per circa 60 minuti. Prendere i fichi e tagliarli grossolanamente. Prendere le noci e tritarle grossolanamente. </span><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Setacciare la farina di grano tenero in una ciotola grande e aggiungere il lievito naturale, il lievito di birra e sciogliere il sale nell'acqua. impastare con mano gentile la farina bianca e il lievito con acqua tiepida, sino a giusta consistenza; formare una pagnotta da depositare in una ciotola a lievitare in ambiente temperato avendo l'accortezza di coprirla con un panno umido oppure con della pellicola da cucina.</span><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">A lievitazione completata (circa 30 minuti), aggiungere lo zucchero, il tuorlo d'uovo e il burro ammorbidito. Correggere la consistenza dell'impasto con il latte, aggiungere il miele e continuare l'impasto fino a completarne l'amalgama. Ottenuta una bella pagnotta morbida di colore giallo paglierino, riporla a riposare in una ciotola per circa 30 minuti con l'accortezza di coprirla con un panno umido oppure con della pellicola da cucina.</span><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">A lievitazione completata incorporare le noci, l'uvetta e i fichi, e iniziare a lavorare con le mani fino a ottenere una pagnotta consistente. Deporla su una teglia con carta forno, lasciare lievitare ancora per 30 minuti almeno (deve raddoppiare di volume), incidere la pagnotta a forma di croce, spennellare con dell'uovo e infornare la bisciola per 45 minuti in forno preriscaldato a 180°C.>>>>> nota bene >></span><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">La bisciola è un dolce valtellinese ( Lombardia )le cui<span> </span></span><b class="userFormat1" style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: #333333; font-family: LatoWebBold, Arial, sans-serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">origini sono incerte e avvolte dalla leggenda</b><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">. Si racconta, infatti, che la sua origine sia da far risalire alla fine del 1700, quando Napoleone invase il nord Italia passando per la Valtellina. Qui chiese a uno dei suoi cuochi di preparare un dolce con i prodotti del luogo: nacque così la bisciola, anche definita "panettone valtellinese" visto che viene<span> </span></span><b class="userFormat1" style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: #333333; font-family: LatoWebBold, Arial, sans-serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">spesso consumata durante le festività natalizie</b><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiCEEnhHK8BUg-mDPv2jrzymTk3Zis6RX3Vk4PeNuiEL1eUuiTDwRgU0qSTTZCMj5LTJgyXDa2u77qJVxNa03rV8GRhkm-uIQa4QnSApJLSTHzlYrDU5g51X9AgRSXmsdL5l4Lc_bncmrXZirjhK40-w0gO5TKGlxsRzyHrU9T97yGbgLcCPRzMCeOUw=s1392" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="963" data-original-width="1392" height="276" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiCEEnhHK8BUg-mDPv2jrzymTk3Zis6RX3Vk4PeNuiEL1eUuiTDwRgU0qSTTZCMj5LTJgyXDa2u77qJVxNa03rV8GRhkm-uIQa4QnSApJLSTHzlYrDU5g51X9AgRSXmsdL5l4Lc_bncmrXZirjhK40-w0gO5TKGlxsRzyHrU9T97yGbgLcCPRzMCeOUw=w400-h276" width="400" /></a></span></div><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /> ************************************<br /></span><p></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ***</span></p><p style="box-sizing: border-box; margin-bottom: 1rem; margin-top: 1.25em; overflow-wrap: break-word;"><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Torta Brisolona ( Mantova )_ingredienti e dosi -</span>200 gr di mandorle dolci pelate-250 gr di farina bianca-150 gr di farina gialla fioretto-200 gr di zucchero-1 bustina di vanillina-Scorza di limone grattugiato-2 tuorli d’uovo-100 gr di strutto-100 gr di burro pomata (a temperatura ambiente).METHOD-Tritate le mandorle (200 gr).In una bastardella unite le due farine (250 gr di farina bianca e 150 gr di farina gialla fioretto) setacciate insieme. Fate una fontana al centro e mettere lo zucchero (200 gr), le mandorle precedentemente tritate, la scorza di limone (1), i tuorli d’uovo (2), la vanillina (1 bustina), il burro (100 gr) e lo strutto (100 gr).<span face=""Source Sans Pro", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; display: inline; float: none; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span>Lavorate rapidamente tutti gli ingredienti sino ad ottenere un impasto non omogeneo ma sbriciolato. Non sarà il classico impasto, ma un impasto granuloso.Mettete tutto in una tortiera e l’impasto si comporrà durante la cottura in forno a 180° per circa un’ora.<span face=""Source Sans Pro", Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; display: inline; float: none; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span>Una volta cotto, mettete la torta su un piatto e spolveratela con lo zucchero a velo.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWMHS-r0HUnKXZQgJxq96YPjehPDEvArDLeYE8jssvPxi4PyLg1T7Q27Hps8gD2TA0aQMnAspajFa3Vw5sExQ40mK_0eoOFHJHwRh7r94OPAzy23pgrQslP9UmZQP44PWKK_W7EQaWDiFNizAmMerVW59j70Isqw4-cfce1XTEdlhx9US0VA7qZul1cg=s1549" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1549" data-original-width="1511" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWMHS-r0HUnKXZQgJxq96YPjehPDEvArDLeYE8jssvPxi4PyLg1T7Q27Hps8gD2TA0aQMnAspajFa3Vw5sExQ40mK_0eoOFHJHwRh7r94OPAzy23pgrQslP9UmZQP44PWKK_W7EQaWDiFNizAmMerVW59j70Isqw4-cfce1XTEdlhx9US0VA7qZul1cg=s320" width="312" /></a></div><br /><br /><p></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">**</span></p><p data-adtags-visited="true" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #777777; font-family: Alegreya, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5em; orphans: 2; overflow-wrap: break-word; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Mammole ripiene ( carciofi di Roma )ingredienti e dosi per 4 persone- </span>4 carciofi mammola-250 gr di polpa di vitello macinata-1 cipolla rossa-2 tuorli-olio extravergine di oliva-1 limone-6 cucchiai di grana padano grattugiato-prezzemolo-brodo vegetale-sale e pepe .METHOD-Innanzitutto puliamo i carciofi. Private i carciofi di parte dei gambi, foglie esterne e punte. Tagliateli a metà, eliminate il fieno interno e metteteli a bagno in acqua acidulata con il succo del limone.<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Alegreya, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Scolateli e cuoceteli al vapore per 10 minuti.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Alegreya, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Tritate la cipolla e fatela rosolare in una padella antiaderente con poco olio, unite la carne macinata salate, pepate e cuocete per 10 minuti mescolando. togliete dal fuoco e lasciate intiepidire. Mescolate la carne con 4 cucchiai di grana padano, i tuorli, un ciuffo di prezzemolo tritato, sale e pepe. Riempite i carciofi con l’impasto di carne trita e, sistemateli con la farcia rivolta verso l’alto e irrorateli con poco olio.</span>Versate 1 dl di brodo sul fondo della pirofila, copritela con un foglio di alluminio e mettetela in forno a 180° per 30 minuti (se serve, aggiungete altro brodo durante la cottura). Togliete l’alluminio ai carciofi, spolverizzateli con il grana rimasto e prezzemolo e fateli cuocere per altri 10 minuti. Serviteli caldi.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhzhGWr9qkAOpDHbYq9xuvskCkthkjsGTouxcZjtiHK29ig0OIkYCR4KF2RynFKYpwmDgEurz4SzN-pM50yI_84_zjXbNcKrMKzDDfN49iw7mmE7Sd5W6NuAA_yiAp-GZQHSFc_auGGH8THphVpBG0cTOQ0nN8TdDWXdH5Nr_03eDOlpAG5QsdMh1zx3Q=s1219" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1219" data-original-width="1078" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhzhGWr9qkAOpDHbYq9xuvskCkthkjsGTouxcZjtiHK29ig0OIkYCR4KF2RynFKYpwmDgEurz4SzN-pM50yI_84_zjXbNcKrMKzDDfN49iw7mmE7Sd5W6NuAA_yiAp-GZQHSFc_auGGH8THphVpBG0cTOQ0nN8TdDWXdH5Nr_03eDOlpAG5QsdMh1zx3Q=s320" width="283" /></a></div><br /><br /><p></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">****</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #393e45; font-family: "Varela Round", sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0.9rem; margin-top: 0px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; transition: all 0.3s ease 0s; white-space: normal; widows: 2; word-spacing: 0px;"><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Calzoni fritti ( PALERMO)_ingredienti e dosi .</span>500 gr farina 00- 50 gr strutto -40 gr zucchero-15 gr lievito di birra fresco-15 gr sale-200 gr circa di acqua tiepida.>>Per il ripieno >>4 mozzarelle-300 gr prosciutto cotto-olio di semi di girasole.METHOD-Ho sciolto del lievito in acqua, poi ho aggiunto lo zucchero, lo strutto, farina 00, un pizzico di sale e impastato il tutto nella planetaria.Una volta pronto, ho lasciato lievitare l’impasto per circa un paio d’ore; a questo punto ho ricavato delle porzioni d’impasto che ho steso con il mattarello, farcito con 3 listarelle di mozzarella e chiuso in una fetta di prosciutto cotto.Ho messo a riposare i miei calzoni per circa 1 ora quindi tuffati in olio di semi bollente.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEitKEPPonyYuSifq8r3oa8yft05r12aVcidDVK5v8VSTV3odo3agHMEtSP9Ahv7sYa90MoOx3vEQyvArA194-XANlU_LDuO9hgwzxZIFvxgldI6sA-T1chR90i7jprkLMVPtpdMf5ABS_cavRhQCbG5E1xitZQzD_DnSax0lcbRrprNaGKicfZpgffEPw=s1474" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1474" height="243" src="https://blogger.googleusercontent.com/img/a/AVvXsEitKEPPonyYuSifq8r3oa8yft05r12aVcidDVK5v8VSTV3odo3agHMEtSP9Ahv7sYa90MoOx3vEQyvArA194-XANlU_LDuO9hgwzxZIFvxgldI6sA-T1chR90i7jprkLMVPtpdMf5ABS_cavRhQCbG5E1xitZQzD_DnSax0lcbRrprNaGKicfZpgffEPw=s320" width="320" /></a></div><br /><br /><p></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></span></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Spaghetti ai gamberoni_ingredienti e dosi :</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">300 gr di spaghetti o pappardelle di pasta fresca (per la pasta secca aumentate a circa 400 gr)</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -400 gr di gamberoni</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-Prezzemolo</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-Aglio</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-Vino bianco</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-Cipolla -</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Carota</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-Sedano</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-Olio Extravergine di oliva</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-Sale</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-Passata di pomodoro o pelati -</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 cucchiaino di concentrato di pomodoro</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-Peperoncino fresco (facoltativo) .METHOD-</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pulite, lavate con cura e sgusciate i gamberi, tenendone da parte qualcuno intero da utilizzare come decorazione (cotto poi nel sughetto esalterà maggiormente il gusto del pesce).</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: Raleway; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Con le carcasse preparate il brodo di pesce: unite ad esse la costa del sedano, la carota e la cipolla in acqua salata (quanto basta per coprire il tutto). Filtrate il tutto e tenetelo da parte. Nel frattempo in una padella antiaderente abbastanza ampia (dovrete poi farci saltare la pasta!) versate qualche cucchiaio di olio di oliva, aggiungere lo spicchio di aglio, un po’ di peperoncino e i gamberi sgusciati (e quelli interi che utilizzerete come decorazione). Spruzzate con del vino bianco, mantenendo la fiamma viva e fatelo evaporare. Abbassate la fiamma e aggiungete un cucchiaino di concentrato di pomodoro. Fatelo sciogliere, eliminate l’aglio, bagnate con qualche cucchiaio di brodo di pesce e unite la passata di pomodoro. I gamberi non devono cuocere a lungo e soprattutto la temperatura non deve essere alta. Cuocete al massimo per 5 minuti, mescolando spesso e cuocendo a fuoco dolce. Nel caso in cui decidiate di non utilizzare la passata di pomodoro CASAR o ANTONELLA, ma di preparare del sugo con pomodori pelati di preparare il sugo in precedenza e unirlo solo alla fine ai gamberi in cottura. Togliete gli scampi interi che utilizzerete come decorazione e teneteli da parte. Non appena la pasta sarà pronta (cottura al dente) fate saltare velocemente il tutto con il sughetto. Spolverizzate con abbondante prezzemolo fresco e decorate con i gamberi interi tenuti da parte. Volendo guarnite con alcune foglioline di basilico OR prezzemolo tritato.<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgvBIB3p6501EqRpG8UP1ndefiKfjkcYNd0bLLia8JNkO-jz_YoUglZHH7LXG1A8MKxidoIdiJblOE92wiRz0KhXy_gLVDpVpYnyrcUjAtswggwBWtHu1AEnxwG515-BnhLqCmP9pevrni7MA6P7OMWgxTpAKD1KwbbPpXbfrtLLCf3h1vBkHGSrauSSQ=s1540" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1540" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgvBIB3p6501EqRpG8UP1ndefiKfjkcYNd0bLLia8JNkO-jz_YoUglZHH7LXG1A8MKxidoIdiJblOE92wiRz0KhXy_gLVDpVpYnyrcUjAtswggwBWtHu1AEnxwG515-BnhLqCmP9pevrni7MA6P7OMWgxTpAKD1KwbbPpXbfrtLLCf3h1vBkHGSrauSSQ=s320" width="319" /></a></div><br /><br /><p></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">***</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #444444; font-family: Montserrat, sans-serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; hyphens: none; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Tagliatelle al salmone -ingredienti e dosi per 2/3 persona_</span>250 gr di tagliatelle fresche all’uovo (o altro tipo di pasta a scelta) -450 gr di salmone fresco a tranci -1 cucchiaio di burro-125 gr di panna da cucina -1/2 bicchiere di vino bianco secco -olio e scalogno -sale e pepe -2 cucchiai di formaggio parmigiano DOC (facoltativo)-METHOD-in un tegame rosolare lo scalogno in olio, burro e sale,,aggiungere il salmone e cuocerlo; mentre rosola spezzettarlo con la forchetta,<br style="box-sizing: inherit;" />sfumare con il vino, quando evaporato aggiungere la panna, concentrato di pomodoro e poco pepe.Amalgamare bene e cuocere ancora qualche minuto.Scolare le tagliatelle e saltarle nel tegame con il sugo di salmone fresco,aggiungere a piacere formaggio Parmigiano Reggiano DOP grattugiato,e mantecare bene.Impiattare e servire le tagliatelle al salmone fresco ben calde,con una spolverata di pepe nero o altro parmigiano.</p><ul style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #444444; font-family: Montserrat, sans-serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: none; margin: 0px 0px 5px; orphans: 2; padding-left: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li style="box-sizing: inherit; padding-bottom: 5px; padding-left: 40px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHDOXnqcswP3fxDwf6vqFOp5iSWIrUmoR5mJYJwE7tdGYPGDIg-icUJSTyvp3_3EwT3rWG8gHGi-cfKRjpkWpywU78vNBkotNb9LqxfCZgRVyWW1a02LyfqM-IPX9qUrbtiAqpi8xYrS8k9PuVLC4nR1pyHOQkr96TIh0OhzsaUtsEQ2jpN2jxYnx4SA=s1022" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="776" data-original-width="1022" height="243" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHDOXnqcswP3fxDwf6vqFOp5iSWIrUmoR5mJYJwE7tdGYPGDIg-icUJSTyvp3_3EwT3rWG8gHGi-cfKRjpkWpywU78vNBkotNb9LqxfCZgRVyWW1a02LyfqM-IPX9qUrbtiAqpi8xYrS8k9PuVLC4nR1pyHOQkr96TIh0OhzsaUtsEQ2jpN2jxYnx4SA=s320" width="320" /></a></div><br /><br /><p></p><div class="st-placement standard_2 inImage" id="standard_2" style="accent-color: initial; 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color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <br /></span></p><p><span face="LatoWebLight, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; color: #333333; display: inline; float: none; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Lapin au chocolat # Coniglio al cioccolato ( Sicilia )_ingredienti e dosi :1 coniglio di 2 kg circa tagliato a pezzi - 2 costole di sedano-2 carote -2 cipolle - 80 gr di cioccolato fondente tritato -2 cucchiai di farina -50 gr di mandorle-mezzo bicchiere di marsala secco-peperoncino olio sale e pepe .>>>Per la marinata: mezzo bicchiere di aceto -due bicchieri di vino rosso -un limone non trattato- cannella – chiodi di garofano -ginepro – alloro -salvia – rosmarino – aglio .METHOD-Lavate il coniglio, lasciatelo asciugare, poi fatelo marinare in frigo x 16 ore con il vino, l’aceto, il limone a spicchi, la cannella, i chiodi di garofano, il ginepro, l’alloro, la salvia, il rosmarino, l’aglio e metà delle verdure a pezzi. Voltatelo due volte durante la marinatura.Scolate i pezzi dalla marinata teneteli da parte.Asciugateli e infarinateli, fateli rosolare in olio ben caldo, unite la cipolla, tritata, il sedano e la carota a tocchetti rosolando ancora per un po’.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Sfumate con il marsala, poi unite la marinata filtrata e fatela evaporare a fiamma vivace.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Salate, pepate, coprite e cuocete per un’ora. A metà cottura unite le mandorle.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Quando il coniglio inizierà ad essere tenero, unite il cioccolato, mescolate, aggiungete il peperoncino e cuocete ancora per 5 minuti.Servire il coniglio al cioccolato ben caldo.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> *******</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgoMVm49t-dGXevlVJV2qCnXTK8PyWFuxxQED8WOGIBEdv9mIuCinVU2IEpstQwsORhk1YilrvX6z4J3BVR9bPbj0omzp_lDmmsthUD5G7UbzpW-yNEATzcbZmO1yPvcaQPq9QsXssWPDIHNSXOyb6Bho9WAYTTkz1qXDOa1jDk4pUq0gEAvUUcX1U72w=s502" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="402" data-original-width="502" height="256" src="https://blogger.googleusercontent.com/img/a/AVvXsEgoMVm49t-dGXevlVJV2qCnXTK8PyWFuxxQED8WOGIBEdv9mIuCinVU2IEpstQwsORhk1YilrvX6z4J3BVR9bPbj0omzp_lDmmsthUD5G7UbzpW-yNEATzcbZmO1yPvcaQPq9QsXssWPDIHNSXOyb6Bho9WAYTTkz1qXDOa1jDk4pUq0gEAvUUcX1U72w=s320" width="320" /></a></div><p>Matteo , 2021 > con mamma lory <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj01fjY5WDVg9W-CncsPgA2d0VnZ9WUrm8Yg_QxjxkjTdCING73RK6NI6oVXtuKsduk-NCOkUdF__X2lOPns7bfcWd2KmVZNn2TiiDnD3aBn2ovoAnbzK-Ks-q0ZGD-_hMqfMM5DQJmrlEU0u6XhNOTh060r0yAoXDTbK-bBbguGd3LGRLGJAqdv4kK-Q=s3264" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj01fjY5WDVg9W-CncsPgA2d0VnZ9WUrm8Yg_QxjxkjTdCING73RK6NI6oVXtuKsduk-NCOkUdF__X2lOPns7bfcWd2KmVZNn2TiiDnD3aBn2ovoAnbzK-Ks-q0ZGD-_hMqfMM5DQJmrlEU0u6XhNOTh060r0yAoXDTbK-bBbguGd3LGRLGJAqdv4kK-Q=s320" width="320" /></a></div><p><br /><br /></p><p> Buccellati_ingredienti e dosi :<span face="Montserrat, Helvetica, Arial, Lucida, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f9e4b7; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">PER L’IMPASTO: 500 gr. di farina; 50 gr. di strutto; 1 uovo; 100 gr. di zucchero; 1 bicchiere di latte; 1 bustina di lievito per dolci.</span><span face="Montserrat, Helvetica, Arial, Lucida, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f9e4b7; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">>>PER IL RIPIENO: 200 gr. di fichi secchi; 100 gr. di mandorle tritate; 100 gr. di noci tritate; 100 gr. di cioccolato fondente a pezzetti piccoli; 100 gr. di miele.METHOD-</span><span face="Montserrat, Helvetica, Arial, Lucida, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f9e4b7; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Amalgamare la farina con lo strutto, l’uovo, lo zucchero, il latte e il lievito.</span><span face="Montserrat, Helvetica, Arial, Lucida, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f9e4b7; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Far riposare l’impasto coprendolo.</span><span face="Montserrat, Helvetica, Arial, Lucida, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f9e4b7; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mescolare i fichi secchi tagliuzzati con le mandorle, le noci , il cioccolato e il miele.</span><span face="Montserrat, Helvetica, Arial, Lucida, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f9e4b7; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Stendere la pasta col mattarello e ricavarne tanti cerchi con l’aiuto di un coppapasta o di una tazza con i bordi infarinati.</span><span face="Montserrat, Helvetica, Arial, Lucida, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f9e4b7; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettere al centro un cucchiaio di ripieno precedentemente preparato, e chiudere a mò di mezza luna, sigillando bene i bordi. Si possono anche fare dei tagli col coltello poco distanti uno dall’altro. Mettere i buccellati su una teglia unta e velata di farina in forno per 30/40 minuti circa, a 180°.</span><span face="Montserrat, Helvetica, Arial, Lucida, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f9e4b7; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Una volta ben raffreddati si possono cospargere con zucchero a velo, o creare una glassa per ricoprirli, cospargendola di capelli d’angelo colorati.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjX4wKRhWS7nukVoSiyE3QfI4qOfpjaoVNfv-QwlMElJOyndONeGhQP1_vOwvzJQq-w-_LtmGfiETbnmR4z1cRepxC42r3srLcMpXn7pa2XYrePwy_GbqORjKpu7OW1ACMLrDDWZAwPxU2EwkBoc9ktXHaJCmVbF6ZqZcpUy9Qf5MJQdouxdj_A7cuLog=s1398" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1398" height="251" src="https://blogger.googleusercontent.com/img/a/AVvXsEjX4wKRhWS7nukVoSiyE3QfI4qOfpjaoVNfv-QwlMElJOyndONeGhQP1_vOwvzJQq-w-_LtmGfiETbnmR4z1cRepxC42r3srLcMpXn7pa2XYrePwy_GbqORjKpu7OW1ACMLrDDWZAwPxU2EwkBoc9ktXHaJCmVbF6ZqZcpUy9Qf5MJQdouxdj_A7cuLog=s320" width="320" /></a></div><br /><br /><p></p><p> </p><p> ******* <br /></p><p></p><p> </p><p>Orecchiete ( pugliese fatte a mano ) ingredienti e dosi _ 400 gr di semola rimacinata di grano duro- 100 ml di acqua tiepida -sale .METHOD-Versate sulla spianatoia la semola “a fontana”, unendovi un pizzico di sale e quindi l’acqua tiepida per l’impasto: lavorate quindi la pasta per circa dieci minuti, attendendo che si siano formate delle bollicine, e un impasto sodo e liscio.Coprite la vostra pasta con un panno umido e fatela riposare per un quarto d’ora.E ora vediamo come fare le orecchiette, la parte più complicata (almeno la prima volta). Prendete un pezzo di pasta, lavoratelo sulla spianatoia infarinata, fino a trasformarlo in un cilindro spesso circa un centimetro. A questo punto, tagliatelo in pezzi di circa un centimetro.Lavorate i vostri pezzi con la punta di un coltello, trascinandoli in modo tale da realizzare una sorta di conchiglia, che poi con il dito pollice dovrete rigirarla, eventualmente aiutandovi sempre con un coltello: in questa maniera, avrete la vostra orecchietta.Proseguite sempre in questo modo, appoggiando le vostre orecchiette preparate su un telo o sulla spianatoia.Fate in modo che possano riposare una notte intera, prima che le utilizziate per le vostre orecchiette in ricette fantasiose o tradizionali: potrete scegliere di fare con le cime di rapa o con sugo al pomodoro fresco. In fatto di orecchiette, le ricette di condimento classico sono comunque le due sopracitate. Oltre al pomodoro fresco, è buono anche il sugo di carne.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjcSvvjmusMsbLKO1G8QR_TkjD98DrY6wydMbl2ogUDb5kXHpLKOGZYEyrkvcM3lPv8OYnym_G_Gaph_Sjpw5w-IpLUgiUazb2CJ_PbYQcZzh5xm3S_eylS6J2L6hIYjINwBLSusofqssdNa7B-w3bhpcWAW2kKDqW_Ny7ejQhp4vwOzBaff0rLyHHIg=s1180" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="793" data-original-width="1180" height="215" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjcSvvjmusMsbLKO1G8QR_TkjD98DrY6wydMbl2ogUDb5kXHpLKOGZYEyrkvcM3lPv8OYnym_G_Gaph_Sjpw5w-IpLUgiUazb2CJ_PbYQcZzh5xm3S_eylS6J2L6hIYjINwBLSusofqssdNa7B-w3bhpcWAW2kKDqW_Ny7ejQhp4vwOzBaff0rLyHHIg=s320" width="320" /></a></div><br /><br /><p></p><p><br /></p><p> Gallinella all'acqua pazza_ingredienti per 2 persone-2 gallinelle (io le compro surgelate senza testa)-1 ciuffo di prezzemolo-1 spicchio di aglio-mezzo bicchiere di vino bianco-150 gr pomodorini-pizzico di origano-1 bicchiere e mezzo di acqua-2 foglie di alloro-1 costa di sedano-1 carota-2 foglie di basilico-3 bacche di ginepro o pepe rosa-Olio evo q.b.-Sale.METHOD-<span face="Roboto, "Helvetica Neue", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #656361; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.16px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In una pesciera mettete l’acqua, il vino, gli odori, e i pomodori, carote e sedano tagliati a pezzi.</span><span face="Roboto, "Helvetica Neue", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #656361; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.16px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Aggiungete il sale e immergervi le gallinelle e cuocete per 25/30 minuti.</span><span face="Roboto, "Helvetica Neue", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #656361; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.16px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">A questo punto potete prelevare il pesce, e far ridurre il sughetto (se fosse troppo liquido) per qualche altro minuto.</span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; color: #656361; font-family: Roboto, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.16px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face="Roboto, "Helvetica Neue", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #656361; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.16px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Servite quindi le gallinelle all’acqua pazza con il suo sughetto di cottura.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6YlRT4aCT8MzIN44vwJVKkgvKAa5Y-35SMzSMPbo8WCLhOg9Ul1Rxksb7oKZERdc079MIX1x9vwUkzSWfrZ9z_Q-vSkmAnI70pSOBIDeDmjbJGSw0ucMDJBViNwCChnhsPYQxj8mdPenhb4O0tTGNAyZjCN5nxZweNW2poDv9UOwYIaEh3_hr-nPFRw=s1159" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6YlRT4aCT8MzIN44vwJVKkgvKAa5Y-35SMzSMPbo8WCLhOg9Ul1Rxksb7oKZERdc079MIX1x9vwUkzSWfrZ9z_Q-vSkmAnI70pSOBIDeDmjbJGSw0ucMDJBViNwCChnhsPYQxj8mdPenhb4O0tTGNAyZjCN5nxZweNW2poDv9UOwYIaEh3_hr-nPFRw=s320" width="311" /></a></div><br /><br /><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2GtNHfcGlXl3z2bWoUVoxzoXRbBXVranw35ED3vLRD0ldlDkEFDu7JTVH5JwOAtOhN7pMyXIRWRT-wuneKDPMyqrez0Zcbnb7FlVftCROgb1L_PW_MPQY5MDEuLwVGDM7YmzjuljTHc6Zs6dHABImT3rWcyZm2cUBbPZC4SY548eh0faPF1OVM9kPNQ=s3264" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2GtNHfcGlXl3z2bWoUVoxzoXRbBXVranw35ED3vLRD0ldlDkEFDu7JTVH5JwOAtOhN7pMyXIRWRT-wuneKDPMyqrez0Zcbnb7FlVftCROgb1L_PW_MPQY5MDEuLwVGDM7YmzjuljTHc6Zs6dHABImT3rWcyZm2cUBbPZC4SY548eh0faPF1OVM9kPNQ=s320" width="320" /></a></div><p><br /> </p><p style="border: 0px none; font-family: inherit; font-size: 1.08em; font-style: inherit; font-weight: inherit; line-height: 28px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"> Roccocò napoletani ( per 26/28 pezzi )_1 kg di farina-900 gr di zucchero-900 gr di mandorle con buccia -Buccia grattugiata di 1 arancio-Buccia tagliata di 3 mandarini-Buccia grattugiata di 1 limone grande-25 gr di pisto-2 gr di ammoniaca per dolci-150 gr di canditi-100 ml di acqua-50 gr di miele-200 ml succo di arancia-Un pizzico di sale.# per decorazione ; 2 uova-1 cucchiaino di zucchero-100 gr di mandorle.METHOD-Tostare le mandorle in forno, farle raffreddare e tagliarle grossolanamente.Versare la farina su un piano di lavoro duro o dentro una ciotola grande, praticare un buco in mezzo e versare zucchero, sale, mandorle, buccia grattugiata del limone, buccia di arancio, buccia dei mandarini, pisto e canditi tagliati.A fiamma media far sciogliere il succo di arancia e limone con l’acqua quindi togliere dal fuoco, aggiungere miele ed ammoniaca e mescolare per bene con una forchetta o una frustina.Versare il composto liquido su quello secco gradualmente e mentre si lavora il tutto per far amalgamare.Quando l’impasto è pronto (ovvero morbido e con tutti gli ingredienti amalgamati), stenderlo e ricavare de 30 bastoncini da circa 100 grammi l’uno. Formare una ciambellina con ciascun bastoncino e sistemare su una teglia foderata di carta forno.Sbattere uova e zucchero e spennellare il composto su ogni roccocò, aggiungendo una mandorla su ciascuno (due se sono abbastanza grandi).Infornare a 150° per 30 minuti, lasciarli raffreddare e poi toglierli dalla teglia e metterli dentro un sacchetto di plastica o una ciotola a chiusura ermetica dove resteranno croccanti per almeno 7 giorni.</p><p style="border: 0px none; font-family: inherit; font-size: 1.08em; font-style: inherit; font-weight: inherit; line-height: 28px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"> <br /></p><p style="border: 0px none; font-family: inherit; font-size: 1.08em; font-style: inherit; font-weight: inherit; line-height: 28px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"> </p><p style="border: 0px none; font-family: inherit; font-size: 1.08em; font-style: inherit; font-weight: inherit; line-height: 28px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"> </p><p style="border: 0px none; font-family: inherit; font-size: 1.08em; font-style: inherit; font-weight: inherit; line-height: 28px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh4mgRH0vC1V5orHO9fmMTH-Rq9R1n9RXbcT2a0LmV0jqBIrlDRb7BWKmhWDOGSINfAA49Ro4Tdo2KDeoC_u8sBgwrCEO9DjVKArqdksUWn88J5MglgDLjOQ-uT1IZXaFXrgiAsQNi9N_CTjp4j3fYgn_bLNodUZYGngzHyAFlrHS99cONjNgeD9gfrqA=s1376" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="957" data-original-width="1376" height="223" src="https://blogger.googleusercontent.com/img/a/AVvXsEh4mgRH0vC1V5orHO9fmMTH-Rq9R1n9RXbcT2a0LmV0jqBIrlDRb7BWKmhWDOGSINfAA49Ro4Tdo2KDeoC_u8sBgwrCEO9DjVKArqdksUWn88J5MglgDLjOQ-uT1IZXaFXrgiAsQNi9N_CTjp4j3fYgn_bLNodUZYGngzHyAFlrHS99cONjNgeD9gfrqA=s320" width="320" /></a></div><br /> ******************<br /><p></p><ol class="recipeInstructions" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #333333; counter-reset: item 0; font-family: Nunito, sans-serif; font-size: 1.08em; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 28px; list-style: none; margin: 0px 0px 18px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><li style="box-sizing: border-box;">Spaghetti ( or pasta a piacere ) alla Nerano( Campania)Ingredienti e dosi per 4/5 persone _400 gr (14 oz) spaghetti-800 gr (1-1/2 lbs) zucchini, sliced into thin rounds-</li><li style="box-sizing: border-box;">200 gr (7 oz) provolone cheese, grated (see Notes)-2 or 3 garlic cloves-</li><li style="box-sizing: border-box;">A few basil leaves-Olive oil-Salt and pepper.FATE COSI -Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Proceed in batches if your skillet isn’t large enough to hold all the slices in a single layer. As they are done, lay the fried zucchini slices on paper towels to absorb the excess oil. Sprinkle lightly with salt.Bring a large pot of water to the boil, salt well, and throw in the spaghetti. Cook until very al dente.While the spaghetti is cooking, in a large skillet or sauté pan, sauté the garlic lightly in olive oil. Remove the garlic.When the pasta is done, drain it, but not too well. Add the zucchini rounds and then then pasta to the skillet and a ladleful of pasta water. (If you want, reserve some of the zucchini for garnish.) Mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that’s normal.) Then add the grated cheese and some more basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be to keep things flowing smoothly.Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with perhaps a basil leaf or two.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiFr-hoyzPLMgr2VTDK6op3oGW8_FM5srgm2rYL-m7Nj45Yt2YLrKMhlIyOFA7xjS32wfHR8DFXzlkXJws7YBd3enC0M2CNVi0Azmxry0yx3olqyF0rPjorp13wmmEPYmWmCgwTWwPJdc2njttn-oy-ZNTZuNGLh4PQD2sUQ2wqFOPFEflpwlL1Vd_ACQ=s1459" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1459" data-original-width="1194" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFr-hoyzPLMgr2VTDK6op3oGW8_FM5srgm2rYL-m7Nj45Yt2YLrKMhlIyOFA7xjS32wfHR8DFXzlkXJws7YBd3enC0M2CNVi0Azmxry0yx3olqyF0rPjorp13wmmEPYmWmCgwTWwPJdc2njttn-oy-ZNTZuNGLh4PQD2sUQ2wqFOPFEflpwlL1Vd_ACQ=s320" width="262" /></a></div><br /><br /></li></ol><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #6d6d6d; font-family: "Old Standard TT", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 2.15em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://s6890.pcdn.co/wp-content/uploads/2017/09/Nerano-3.jpg" style="box-sizing: border-box; color: #e6a424; text-decoration: none;"> <span style="color: black;">**********</span><br class="Apple-interchange-newline" /></a><br /></p><p> </p><p> Carciofi imbottito_ingredienti e dosi _5 carciofi romani-un bel ciuffo di prezzemolo-un ramo di timo e uno di maggiorana-1 o/2 spicchi d’aglio-pan grattato-tanto parmigiano reggiano grattugiato-sale pepe-olio extravergine.METHOD-Per prima cosa prendo del pane vecchio e lo inforno sotto il grill per 5 minuti, poi lo trito nel Bimby 10-15 min.vel 10.Farà un baccano tremendo ma otterrai dell’ottimo pan grattato; come dico sempre io “così sai cosa ci metti a differenza di quello comprato che è una polvere incolore”Poi mettiti i guanti, perchè il carciofo ti tinge le mani di marrone e a voler che vada via ti ci voglio, inizia a pulire la verdura tagliando il gambo e pulendo la sua parte buona, sfoglia il carciofo finchè le foglie non saranno tenere, taglia la punta piena di spine e….aiutandoti con le mani fai pressione aprendolo ma attenzione a non romperlo.A parte prepara un trito di prezzemolo e aglio, versalo in un piatto fondo e aggiungi pangrattato, parmigiano e un pò d’olio extravergine d’oliva, amalgama il tutto e riempi i carciofi che non aspettano altro di esser imbottiti.In un tegame versa dell’olio, aggiungi i gambi dei carciofi e i nostri ripieni, cuoci, aggiungendo un pochino d’acqua se necessita, a fuoco lento.Sul finale versa una spruzzata di vino rosso, lascia evaporare e serviRE.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQsKe13_C-KfeqgmQnIQbsKbUyQH0uSBUPCMndHwJna-uieutYG_Lw6KRTAcyMdIainRTjxoZ7x8KitL_ST8Je4LD-QD7d7OzhGME7iCcMRwSRu-BFvArq3JKGkP7tyIAzDwTLbMiBy92t2avxGGVpON2BwvSKaaRp4rSJiba3Tuqx5x5kjgIHLBoxsA=s1202" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1104" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQsKe13_C-KfeqgmQnIQbsKbUyQH0uSBUPCMndHwJna-uieutYG_Lw6KRTAcyMdIainRTjxoZ7x8KitL_ST8Je4LD-QD7d7OzhGME7iCcMRwSRu-BFvArq3JKGkP7tyIAzDwTLbMiBy92t2avxGGVpON2BwvSKaaRp4rSJiba3Tuqx5x5kjgIHLBoxsA=s320" width="294" /></a></div><br /> *******<br /><p></p><p> Gratin de pommes de terre aux 3 fromafe canadiens_ingredienti e dosi :<br /></p><h2 class="bloc_title">
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<a href="https://guylaine1.skyrock.com/photo.html?id_article=3079634895&id_article_media=30966315"><img alt="Gratin de pommes de terre aux trois fromages canadiens" class="article_image_center tagImageSkyrock skyrockData_1_MediaNumber" src="https://i.skyrock.net/2518/82472518/pics/3079634895_1_3_T4pEuGTM.jpg" /></a><br /> <br /> 6 tranches de bacon, coupées en morceaux de 1/2 po (1 cm)<br />1 c. à soupe (15 ml) <b>de beurre</b><br />2 gousses d'ail, hachées finement<br />2 tasses (500 ml) de poireaux, émincés, parties blanches et vert pâle seulement<br />1 c. à thé (5 ml) de feuilles de thym séché<br />2 c. à soupe (30 ml) de moutarde à l'ancienne<br />1 1/2 tasse (375 ml) <b>de crème à fouetter 35 %</b><br />1 lb (450 g) de patates douces<br />1 lb (450 g) de pommes de terre à chair jaune<br />1/2 tasse (125 ml) <b>de fromage Asiago canadien</b>, râpé<br />1/2 tasse (125 ml) <b>de fromage Parmesan canadien</b>, râpé<br />1/2 tasse (125 ml) <b>de fromage Gouda canadien</b>, râpé<br />2 c. à soupe (30 ml) de ciboulette, ciselée<br />>>FATE COSI >>> Préchauffer le four à 400 °F (200 °C). Beurrer légèrement un plat peu profond allant au four de 8 tasses (2 l).Dans
une grande poêle à feu moyen-élevé, cuire le bacon jusqu'à ce qu'il
soit croustillant. Transférer dans une assiette tapissée d'une serviette
en papier; réserver. Égoutter le gras de la poêle, en conservant les
petits morceaux bruns; réduire le feu à moyen et faire fondre le <b>beurre</b>. Ajouter l'ail et les poireaux; cuire, en remuant souvent, de 3 à 5 minutes, ou jusqu'à ce qu'ils soient légèrement ramollis.Retirer du feu; assaisonner avec le thym et incorporer la moutarde à l'ancienne et la <b>crème</b>; réserver.Peler
les pommes de terre et les patates douces et les émincer environ à 1/8
po (3 mm) d'épaisseur. En déposer un tiers dans le plat préparé;
parsemer de la moitié du bacon réservé. Répartir la moitié de la
préparation aux poireaux sur le bacon. Répéter une autre couche de
pommes de terre et de patates douces, de bacon et du mélange aux
poireaux. Garnir du reste des pommes de terre et des patates douces.Couvrir
de papier d'aluminium et cuire au four, de 40 à 50 minutes, ou jusqu'à
ce que les pommes de terre soient tendres à la fourchette. Retirer le
papier d'aluminium et parsemer le mélange des trois <b>fromages</b>; cuire au four de 8 à 10 minutes, ou jusqu'à ce que le <b>fromage</b> soit fondu et que la sauce bouillonne.Laisser reposer 5 minutes avant de servir. Garnir de ciboulette.<br /> Préparez-le d'avance et il suffira de le réchauffer avant de servir pour épater vos invités à tout coup.<br />Couper
les poireaux en moitiés et bien les laver. On peut obtenir des tranches
minces et uniformes à l'aide d'une mandoline ou d'un robot culinaire.
Pour faciliter la coupe, trancher les pommes de terre en deux sur la
largeur et placer le côté plat sur la mandoline.Préparer des gratins
individuels dans six ramequins beurrés d'une tasse (250 ml); déposer
les ramequins sur une plaque allant au four pour recueillir tout
débordement et pour les déposer au four plus facilement.<br /> </div></div><p> </p><p><br /></p><p> ****<br /></p><p> </p><br /><p></p><p> </p><p><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Pontano Sans", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; margin: 0px 0px 3rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Sfince ( di San Giuseppe )_ingredienti e dosi per 40/45 pezzi- 500 gr di farina 00 -<br style="box-sizing: border-box;" />500 gr di acqua-10 uova-100 gr di margarina (o strutto)-10 gr di sale pizzico di bicarbonato-Olio di semi abbondante per friggere (in origine si usava lo strutto)>Ingredienti per la crema di ricotta ::2 chili di ricotta -1,2 chili di zucchero -100 gr di cioccolata fondente (a gocce) -<br style="box-sizing: border-box;" />Scorze d’arancia o ciliegie candite q.b. - Granella di pistacchi q.b.METHOD-<span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettere nell’acqua la margarina ed il sale e fare bollire. Incorporare la farina e mescolare continuamente sino a quando la pasta non diventa dura (deve essere tanto dura da far male il braccio!). Dopodiché, mentre la pasta si va raffreddando, stenderla e ristenderla con il matterello fino a quando la pasta non diventerà tiepida. A questo punto si riforma con la pasta un unico corpo e si uniscono 8 delle 10 uova uno per volta(unire il successivo uovo quando il precedente è ben assorbito dalla pasta).</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Aggiungere il pizzico di bicarbonato e lavorare, infine aggiungere le ultime due uova con lo stesso procedimento descritto, fin quando la pasta sarà ben amalgamata.</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Prendere il composto a cucchiaiate (non troppo grandi e poche alla volta) e tuffarle nell’olio, non troppo bollente ma abbastanza caldo, e far cuocere, per circa venti minuti, immergendole continuamente, fin quando le “sfince” saranno ben dorate. Man mano che le sfinge saranno pronte, metterle a sgocciolare su carta assorbente e farle raffreddare.</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Preparare la crema di ricotta,</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> quindi aggiungere la cioccolata e la zuccata a pezzetti amalgamando bene il tutto.</span><span face=""Pontano Sans", Helvetica, Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">A questo punto praticare un foro nelle “sfinge” e fare in modo di farvi entrare la crema, quindi spalmarne ancora sulla parte esterna. Decorare con la granella di pistacchi e, se si vuole, con le scorze d’arancia o le ciliegie candite.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiaL6l4prUdMNp5aXp5l1FD4BcMYGOg8o8hPKNR603aEgvdeL5McvfQoNodC1hV5cadR9P33ByBlq51GwCU-Qpg0QMEwuwrxMRABOzN_9DDXicSHqpuCIDKuw02FcKmA06dBF-kTLK8XteEywS0F29-uAIXG_T1tQORq-uHQtsTaxMWqUJdKoVSdy6FCw=s1628" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1346" data-original-width="1628" height="331" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaL6l4prUdMNp5aXp5l1FD4BcMYGOg8o8hPKNR603aEgvdeL5McvfQoNodC1hV5cadR9P33ByBlq51GwCU-Qpg0QMEwuwrxMRABOzN_9DDXicSHqpuCIDKuw02FcKmA06dBF-kTLK8XteEywS0F29-uAIXG_T1tQORq-uHQtsTaxMWqUJdKoVSdy6FCw=w400-h331" width="400" /></a></div><br /><br /><p></p><p> </p><p> </p><p><br /></p><p> </p><p> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #3c3c3b; font-family: Georgia, serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 20px; margin-top: 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Cardone ( Ricetta originale di Benenento)_ ingredienti e dosi -1,5 kg di gallina-3 cardoni (gambi di cardo)-Acqua q.b.-600 gr di carne macinata di bovino (o misto bovino e maiale)-8 / 13 uova-4 / 5 limoni non trattati-100 gr di parmigiano grattugiato-Prezzemolo tritato finemente q.b.-Sale q.b.METHOD-<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #3c3c3b; display: inline; float: none; font-family: Georgia, serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Preparare il brodo di pollo: tagliate a pezzi la gallina (se l’avete comprata intera, privandola della testa) e poi mettete il pollo in abbondante acqua.</span>Fate cuocere, aggiungendo il sale quando inizierà a bollire, fino a quando i pezzi di carne non si staccheranno dalle ossa del pollo.A questo punto recuperate i pezzi di carne e di ossa con un mestolino o una schiumarola.Togliete tutte le ossa, rimettendo la carne nel brodo.Utilizzate una pentola molto capiente.Nel frattempo che si cuoce il brodo, iniziate a preparare il cardo. Pulire il cardo dalle spine lungo i bordi, al centro e poi togliere le nervature.Tagliarlo a pezzi grossi e poi metterlo in acqua fredda con i limoni tagliati a pezzi (per evitare che diventino neri).Ovviamente, se vi trovate meglio, potete tagliare i gambi di cardi prima di iniziare a pulirli.Dopo un paio d’ore a macerare, prenderli, lavarli con attenzione e poi metterli in acqua bollente con del sale.Scolarli e passarli nell’acqua fredda.Rimetterli nell’acqua con il limone e, una volta che saranno ben freddi, tagliarli a pezzettini piccoli.Eliminate eventuali nervature che sono rimaste e sono diventate più morbide da tagliare, e mettete i pezzettini di cardo di nuovo nell’acqua con il limone.Scolare i cardi dall’acqua e limone e unirli al brodo di pollo e ricominciare a cuocere.Nel frattempo, preparate le polpette per il brodo.Unite insieme la carne macinata, tre uova, 100 gr di parmigiano grattugiato, prezzemolo tritato finemente a piacere e mescolate fino ad avere un composto ben compatto.Prendete una tazza, riempitela d’acqua e bagnatevi le mani ogni volta che create una polpetta: più piccole le farete, più saranno buone!Se non vi va di fare questa operazione, potete prendere dei pezzi di questo composto e gettarne dei piccolissimi pezzi nel brodo.Mescolate di tanto in tanto per far amalgamare il tutto.Con le restanti uova (8 o 10, come preferite, più uova ci sono e meglio è), sbattetele con sale e parmigiano in abbondanza.Mescolate il brodo, aggiungetele poco alla volta per creare una sorta di stracciatella.Finite di cuocere per un’altra mezz’oretta e poi servite ben caldo! (buonissimo anche freddo o con la pastina o tiepido: in pratica in tutti i modi).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiM5jazEJJA6iu1v2A7eRLcNBbaLIiowcyO4Aq_Yrh7h5FUX3IKr8RQ10C9dh1ZBbVkRdL7YMx0pAGtIzBIbjWAAkEm75vYkL2BGp3sFZ8QR0OS_RKEETQ9v9II-1NiNHR3QcdkcdEG-NhCVV2dSctuhXI9I8iygR1yJGkIeZns9-v6j_18noPRc3UaPA=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1361" data-original-width="1536" height="284" src="https://blogger.googleusercontent.com/img/a/AVvXsEiM5jazEJJA6iu1v2A7eRLcNBbaLIiowcyO4Aq_Yrh7h5FUX3IKr8RQ10C9dh1ZBbVkRdL7YMx0pAGtIzBIbjWAAkEm75vYkL2BGp3sFZ8QR0OS_RKEETQ9v9II-1NiNHR3QcdkcdEG-NhCVV2dSctuhXI9I8iygR1yJGkIeZns9-v6j_18noPRc3UaPA=s320" width="320" /></a></div><br /><br /><p></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiq96In4WVAe25M-rW97SShDRJw5-ezaIsulpMtrjyKD0UX6keZ08zvcwHbuofaNsqF0PqyZ7pG87KxVlvf22cGYXlFAGdfiUwynVYf0YHaW1YVjlIAs9988UGYtvHo0j655OSsUVkwVGvo9K8EN5sgPJAHaey3aPkHMvQ0HbVZ2Pfn2zmrNNbe3qTpQ=s1589" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1589" data-original-width="1268" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiq96In4WVAe25M-rW97SShDRJw5-ezaIsulpMtrjyKD0UX6keZ08zvcwHbuofaNsqF0PqyZ7pG87KxVlvf22cGYXlFAGdfiUwynVYf0YHaW1YVjlIAs9988UGYtvHo0j655OSsUVkwVGvo9K8EN5sgPJAHaey3aPkHMvQ0HbVZ2Pfn2zmrNNbe3qTpQ=s320" width="255" /></a></div><br /><br /><p></p><p><br /></p><p> Cozze gratinate_ 1 kg di cozze fresche pulite-70 gr di pangrattato-50 ml di olio extra vergine di oliva-1 spicchio di aglio-prezzemolo-sale fino.<span style="font-weight: bold;">Note per gli ingredienti .Potete aggiungere delle spezie a vostro piacere (paprika, curry, berberè..) oppure pochissima scorza di limone.METHOD-Se non l'avete già fatto</span><span style="font-weight: bold;"> </span><span style="font-weight: bold;">.Fate scaldare in una casseruola 1 cucchiaio di olio e metà dello spicchio di aglio.Aggiungete le cozze e mettete il coperchio, lasciate cuocere per 7/8 minuti, quando si apriranno togliete la casseruola dal fuoco.Eliminate se ci sono le cozze rimaste chiuse e l'aglio, preriscaldate il forno a 200°C in modalità statica.Scolate le cozze dal loro liquido di cottura, che potete tenere da parte e utilizzare per altre preparazioni di pesce (sughi, risotti..).Separate il mollusco dal guscio: i gusci staccateli fra loro e disponeteli su una teglia rettangolare ricoperta con carta da forno, i molluschi metteteli su un tagliere.Tagliate i gusci in quarti o a metà utilizzando un coltello affilato e trasferiteli in una ciotola.Aggiungete alla ciotola il pangrattato, l'olio, il sale fino e il prezzemolo tritato finemente, mescolate bene il tutto per distribuire i condimenti. Se volete insaporire con l'aglio potete aggiungere una fettina sottile oppure mescolare nel composto l'altra metà dello spicchio, ricordandovi di toglierla prima della cottura.Con un cucchiaio riempite i gusci delle cozze, infornate per 5-7 minuti circa se usate la modalità ventilata (o 15 minuti con modalità statica del forno), quando si colorisce bene la superficie sono pronte.Servite le cozze da calde, magari con degli spicchi di limone.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKLJjDWjJa_KI1skGLzD_h96zghEL31iGVDKK_9VvCY_YMa1ArRAuFB8C6EeNVGUikRzMb-0aUTTkD_jdSimtqO3I1jrpGkljEixApDwQTQu5ZS8mYAlieV0VPNte475wS5YkAdIy1J99SIjsPodssXql5vk0qIXqSEYOzGYn_FQYIESOKNx7iHvyykg=s2015" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2015" data-original-width="1511" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKLJjDWjJa_KI1skGLzD_h96zghEL31iGVDKK_9VvCY_YMa1ArRAuFB8C6EeNVGUikRzMb-0aUTTkD_jdSimtqO3I1jrpGkljEixApDwQTQu5ZS8mYAlieV0VPNte475wS5YkAdIy1J99SIjsPodssXql5vk0qIXqSEYOzGYn_FQYIESOKNx7iHvyykg=s320" width="240" /></a></div><br /><br style="box-sizing: border-box;" /><p></p><div class="preparation" style="-webkit-text-stroke-width: 0px; 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right: initial; top: 0px; transform-origin: 0px 0px 0px; transform: scale3d(1, 1, 1); width: initial;"><div class="important-styled st-canvas-container undefined fssquz2" style="background-color: initial; border-radius: initial; border: initial; bottom: initial; box-sizing: border-box; color: initial; display: block; height: 0px; left: 0px; margin: initial; outline: initial; padding: initial; position: relative; right: initial; top: 0px; width: 0px;"><div class="important-styled st-canvas-el fggff9u" style="background-color: initial; border-radius: initial; border: initial; bottom: initial; box-sizing: border-box; color: initial; display: block; height: initial; left: 550px; margin: initial; outline: initial; padding: initial; position: absolute; right: initial; top: 734px; transform-origin: 0px 0px 0px; transform: scale3d(1, 1, 1); width: initial;"><div class="important-styled st-canvas-container undefined fssquz2" style="background-color: initial; border-radius: initial; border: initial; bottom: initial; box-sizing: border-box; color: initial; display: block; height: 0px; left: 0px; margin: initial; outline: initial; padding: initial; position: relative; right: initial; top: 0px; width: 0px;"><div class="important-styled st-canvas-el fhxwyqa" style="background-color: initial; border-radius: initial; border: initial; bottom: initial; box-sizing: border-box; color: initial; display: block; height: initial; left: 0px; margin: initial; outline: initial; padding: initial; position: absolute; right: initial; top: 0px; transform-origin: 0px 0px 0px; transform: scale3d(1, 1, 1); width: initial;"><div class="important-styled display-render x-to-close f34xbyh" style="background-color: initial; border-radius: initial; border: initial; box-sizing: border-box; color: initial; display: block; height: 18px; inset: initial; margin-bottom: initial; margin-left: -20px; margin-right: initial; margin-top: 2px; outline: initial; overflow: hidden; padding: initial; position: absolute; width: 18px;"><svg class="important-styled f1rznb0c" height="18" style="background-color: initial; border-radius: initial; border: initial; color: initial; display: block; height: initial; inset: initial; margin: initial; outline: initial; padding: initial; width: initial;" viewbox="0 0 83.6 83.6" width="18" xmlns="http://www.w3.org/2000/svg"><defs><path class="important-styled f1rznb0c" d="M0 0h78.5v78.5H0z" id="prefix__SVGID_1_" style="background-color: initial; border-radius: initial; border: initial; color: initial; display: block; height: initial; inset: initial; margin: initial; outline: initial; padding: initial; width: initial;"></path></defs><clippath id="prefix__SVGID_2_"><use href="#prefix__SVGID_1_" overflow="visible"></use></clippath><path class="important-styled f1rznb0c" clip-path="url(#prefix__SVGID_2_)" d="M39.3 78.5C17.6 78.5 0 61 0 39.3 0 17.6 17.6 0 39.3 0 61 0 78.5 17.6 78.5 39.3 78.5 61 61 78.5 39.3 78.5" fill="#1D1D1B" opacity="0.7" style="background-color: initial; border-radius: initial; border: initial; color: initial; display: block; height: initial; inset: initial; margin: initial; outline: initial; padding: initial; width: initial;"></path><path class="important-styled prefix__st1 f1rznb0c" d="M21.6 56.9l34.8-34.8M56.4 56.9L21.6 22.1" style="background-color: initial; border-radius: initial; border: initial; color: initial; display: block; height: initial; inset: initial; margin: initial; outline: initial; padding: initial; width: initial;"></path></svg></div></div></div></div></div></div></div></div></div></div></div></div></div>Peperoni arrostiti_ingredienti e dosi :<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Peperoni rossi</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-4</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Peperoni gialli</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-Sale grosso</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-Olio</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-style: italic; opacity: 0.8;">extravergine di Oliva-</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">fette</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Pane tostato.METHOD-</span><span style="box-sizing: border-box; display: block;">Lavare accuratamente i peperoni con acqua fredda e asciugarli bene.</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin: 0px 0px 5px; padding: 0px;"><span style="box-sizing: border-box; display: block;">Posizionarli su griglia o piastra già roventi e iniziare la rosolatura (affinché la pelle possa essere rimossa dopo al cottura).Una volta che tutti i lati dei peperoni saranno ben arrostiti, posizionarli in una casseruola, cospargerli di sale grosso e coprirli con un canovaccio da cucina.Trascorsa 1 ora circa iniziare a rimuovere la pelle arrostita.Dopo aver tolto i semi, tagliare a filetti i peperoni e condire con olio extravergine di oliva.Completare la bruschetta( a piacere).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhgs6vHEzlXshRIoEyqOIfxL9KxwG2Gki9vVyOPxMvU0B9wIq8i0w1KF62I5mPT5bu82yXBzeT-Eq-_BOy-eCcnyM-SxvmeEvQUe3QQyqJdgFPOJ6btC4QtVsjfa4f3QY36ksNflx5Vr7qaF15Hr2mgEpPYW2_lCYhrPSthV6nj9rI5mr2R-CmQDGYPjw=s1498" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1001" data-original-width="1498" height="214" src="https://blogger.googleusercontent.com/img/a/AVvXsEhgs6vHEzlXshRIoEyqOIfxL9KxwG2Gki9vVyOPxMvU0B9wIq8i0w1KF62I5mPT5bu82yXBzeT-Eq-_BOy-eCcnyM-SxvmeEvQUe3QQyqJdgFPOJ6btC4QtVsjfa4f3QY36ksNflx5Vr7qaF15Hr2mgEpPYW2_lCYhrPSthV6nj9rI5mr2R-CmQDGYPjw=s320" width="320" /></a></div><br /><br /></span></div><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: aktiv-grotesk, "Helvetica Neue", sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.02em; margin: 0px 0px 1em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Gnudi_ingredienti e dosi per 4 persone-Ricotta 350 gr -Spinaci 500 gr-uova 2-Farina qb-Noce moscata qb-Parmigiano qb-Pomodori 500 gr-Olio extra vergine di oliva 10 cucchiai-Sale qb>><b style="box-sizing: border-box; font-weight: 700;">Preparazione gnudi</b>>>>Cuocete gli spinaci in acqua salata e bollente per pochi minuti. Scolate molto bene e tritate finemente. Lavorate la ricotta, scolata dalla sua acqua e mescolate i due componenti. Aggiungete le uova, la noce moscata, il formaggio e lavorate fino a che non sarà diventato un impasto fine e morbido. Formate delle palline che infarinerete prima di cuocerle in acqua bollente fino a che non vengono a galla. Possibilmente non usate farina nell impasto, aggiungetela solo se necessario dopo aver fatto una prova di cottura e verificato che non si sfanno nell’acqua.<b>>>>></b><b style="box-sizing: border-box; font-weight: 700;">Preparazione salsa</b>>>>>Spellate i pomodori rossi immergendoli mezzo minuto in acqua bollente, tagliateli a pezzettini, e metteteli nell’olio dove avrete imbiondito l’aglio. Salate ed aggiungete le foglie di basilico. Disponete in una pirofila la salsa, gli gnudi ed ancora salsa e parmigiano e gratinate in forno per circa 15 minuti. In alternativa adagiate gli gnudi nella padella dove avete cotto la salsa di pomodoro e girateli nel sugo in modo che si condiscano bene. Serviteli caldi e fumanti con altro parmigiano se desiderate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpcP3Q7aenu5M-bs7tOA_QQkzd4PxkvOehBF1vo_SVcem83cVqq9vP5fONIYEwrMW8DAgmyGinFS_LYsHq3tca2WiCBsOWrTD2PoRHgG83fazmEqXTz6TXpSWnMVcgAjOWj7G-SKtdIa11_imGRmv2QUjjfp0dnuAp1BELc5slSwVNFuSkLGJ6lSfq-w=s1284" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1284" data-original-width="971" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpcP3Q7aenu5M-bs7tOA_QQkzd4PxkvOehBF1vo_SVcem83cVqq9vP5fONIYEwrMW8DAgmyGinFS_LYsHq3tca2WiCBsOWrTD2PoRHgG83fazmEqXTz6TXpSWnMVcgAjOWj7G-SKtdIa11_imGRmv2QUjjfp0dnuAp1BELc5slSwVNFuSkLGJ6lSfq-w=s320" width="242" /></a></div><br /><div>Pommes de terre nouvelles caramélisées_ingrédients et posologie-20/24 pommes de terre nouvelles - 125 g de sucre - 125 g de beurre frais de haute qualité - sel poivre .MÉTHODE- Faites cuire les pommes de terre dans de l'eau bouillante salée, environ 15 minutes après l'ébullition, jusqu'à ce qu'elles soient tendres. Pelez-les alors qu'elles sont encore entre le chaud et le tiède. Faites chauffer le sucre dans une poêle suffisamment grande pour contenir les pommes de terre lorsqu'elles seront dorées. Ajouter le beurre et les pommes de terre sans trop remplir la poêle. Secouez la poêle pour faire rouler les pommes de terre dans le beurre et le sucre jusqu'à ce qu'elles soient complètement recouvertes. Retirez-les et placez-les sur un plat de service chaud. Répétez l'opération avec les autres pommes de terre si nécessaire.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-xeZoK1x-77TisvdWOqyObOFLArfphfNbTleSFSVA7CDMiyR7RzJNKVcYwcLt1FqjA6E8kOqwJfS-vppzPQgGqlQC7YkPfd3NKjLixPpS09hVk33dEofUE6sAv7QUePlC3_bqIbyTbgSuInRKGPQbcP8oVGvrnzublG3rpZnkiqnd0-CXoDL13Mgag/s1706/IMG_E7455%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1241" data-original-width="1706" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-xeZoK1x-77TisvdWOqyObOFLArfphfNbTleSFSVA7CDMiyR7RzJNKVcYwcLt1FqjA6E8kOqwJfS-vppzPQgGqlQC7YkPfd3NKjLixPpS09hVk33dEofUE6sAv7QUePlC3_bqIbyTbgSuInRKGPQbcP8oVGvrnzublG3rpZnkiqnd0-CXoDL13Mgag/s320/IMG_E7455%5B1%5D.JPG" width="320" /></a></div><br /> </div><div><br /></div><div><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgVLPk5XNyu-sUjMincmGPO8LO2TyD6xK79jndmPM8Js4N2NyiXqoNfxVm4-YmNdEajf4KQv9ZHabXaHPlNqYw5B_jkTKFueF0NM3-QNVs9xgYY7xooeT0IRVNKAtwh2H_AB6CwYuj64Y456Wer4RjQzw_8doM_Mtm1mH6P7RLknmyag4ORckLHEkxoNA=s2035" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1417" data-original-width="2035" height="223" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVLPk5XNyu-sUjMincmGPO8LO2TyD6xK79jndmPM8Js4N2NyiXqoNfxVm4-YmNdEajf4KQv9ZHabXaHPlNqYw5B_jkTKFueF0NM3-QNVs9xgYY7xooeT0IRVNKAtwh2H_AB6CwYuj64Y456Wer4RjQzw_8doM_Mtm1mH6P7RLknmyag4ORckLHEkxoNA=s320" width="320" /></a></div><br /><br /><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><div><br /></div><div><br /></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-76819746760179648262021-11-13T09:52:00.119+01:002024-03-18T11:34:22.898+01:00# Cozze imbottite # 墨鱼炖豌豆 # Spaghetti alla bersagliera # Crostata zuppa inglese # Risotto ai frutti di mare # Pettole # Sweet and sour squid # Spaghetti con i ricci # Shepherds Pie # Paella fruits de mer # Roman semolina style # Mashed broad beans # Brutti ma Buoni # Frittelle di zuccchine # Anguilla alla piacentina # Lapin au crèmant d'Alsance # Orecchiette # Spaghetti alla Gricia # Salted babà # Sauce Chasseur # Spaghetti con melanzane e pesce spada # Stracotto al barolo # Filet wellington au foie gras # Paste di mandorle # Squid marinara sauce over linguine # Poutine # Triglie alla livornese # Agnello aggrassato # Maccheroni alla calabrese # Soup Ramen au chocolat # Vit nau cam # Cavolfiore affocato # Boullinade # Nuoc mam cham # Dwaeji Bulgogi # Vellutata di ceci e patate # Trippa alla siciliana # Soupe de nouille curry cocco crevette # Pizzoccheri alla valtellinese # Ziti lardiati # Spaghetti al polipo alla Luciana # Baccalà in cassuola # Porc au caramel # Roti de porc # Pork in umido # Lasagne al forno # Bucatini con alici e pangrattato # Alici fritte , alici con uova , alici marinate # Braciole in umido # Pici cacio e pepe # Poulet au curry # Pittule # Pasta c'anciova # Gambas a la Venitienne # Spaghetti con broccoli # Shrimp curry # Scampi al curry # <p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Proxima Nova, Helvetica, Arial, sans-serif" style="color: #222222;"><span style="font-size: 1.375rem;">Co<i>zze ripiene ( imbottite )# ingredienti e dosi -</i> </span></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">1 Kg di cozze -</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">3 uova piccole -</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">50 gr di pecorino romano (o misto, pecorino e parmigiano) -</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">prezzemolo tritato - </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">aglio tritato finemente -</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;"> goccio di latte -</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">la mollica di due panini (oppure quattro fette di pane casereccio) tutto ben tritato .METHOD-Per il sugo:</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">4/5 Pomodori maturi -</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;"> barattolo di passata di pomodoro -</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">aglio, basilico, olio, prezzemolo e sale.METHOD-</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">Per prima cosa si prepara il “ripieno” composto da uova, formaggio, prezzemolo, mollica di pane, poco latte per ammollare e aglio per chi lo gradisce. La consistenza dev’essere abbastanza soda.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px;">Contemporaneamente mettere a cuocere il sughetto.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">Pulire le cozze staccando la loro corda, con un colpo secco, tirandola verso il basso.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">Metterle in una coppa con acqua fredda e strofinarle tra di loro. Cambiare spesso l’acqua mentre si puliscono. Pulire bene le cozze, raschiandole con un coltello oppure con una retina di acciaio.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">Far scorrere le due valve tra di loro in modo da creare uno spazietto per infilare il coltello, per aprire appena il frutto. Tenere da parte il liquido che contiene la cozza stessa.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">Tenendo la cozza semiaperta, ci si aiuta con un cucchiaino per farcirla, una per una. Io preferisco procedere in questa maniera evitando di usare il filo o lo spago da cucina per chiuderle perché mi allungherebbe il procedimento.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px;">Una volta riempite tutte le valve, adagiarle nel sughetto, ormai quasi cotto. Ultimare la cottura del tutto per altri 10-15 minuti, girando delicatamente le cozze una volta sola.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px; text-align: justify;">Per avere un gusto più deciso si può aggiungere, durante la cottura, un goccio di acqua di cozze ben filtrata per insaporire il sughetto.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 17px;">Cospargere di prezzemolo fresco tritato e SERVITE .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpe23XcnAVCSDrPeIF8cGgdLpggQaArNUKfVi40-EXPXnUaFdIEsR2hVCQGDMxS7n5xcVIlY9leUDILqIGPBrPd45UaI8amqkDpTwv1MI_y8d_m9e7MdPcipN3Rft7nCqsDArUPmaR_t8A4Rk9mCh47Jrbi4ZVhelLPCDun0xOpjFNXWSiSevtjwpscFu/s1373/IMG_E7412%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1373" data-original-width="1132" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpe23XcnAVCSDrPeIF8cGgdLpggQaArNUKfVi40-EXPXnUaFdIEsR2hVCQGDMxS7n5xcVIlY9leUDILqIGPBrPd45UaI8amqkDpTwv1MI_y8d_m9e7MdPcipN3Rft7nCqsDArUPmaR_t8A4Rk9mCh47Jrbi4ZVhelLPCDun0xOpjFNXWSiSevtjwpscFu/s320/IMG_E7412%5B1%5D.JPG" width="264" /></a></div><br /><br /><p></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Proxima Nova, Helvetica, Arial, sans-serif" style="color: #222222;"><span style="font-size: 22px;"><br /></span></span></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Proxima Nova, Helvetica, Arial, sans-serif" style="color: #222222;"><span style="font-size: 22px;"> *******</span></span></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span face="Proxima Nova, Helvetica, Arial, sans-serif" style="color: #222222;"><span style="font-size: 22px;">墨鱼炖豌豆 (Seppie con piselli)# 墨鱼 1 千克 - 新鲜或冷冻豌豆 400 克 - 番茄酱 400 克 - 特级初榨橄榄油 - 盐 - 胡椒 .做法 - 将墨鱼清洗干净,去掉喙、眼睛、骨头、墨囊(可以留着制作墨鱼汁意大利面)和鱼粉:在流水中快速冲洗干净。 在炖锅中放入四汤匙油,轻轻煎墨鱼:墨鱼变白后,立即加入豌豆、番茄酱、一小撮粗盐和两杯水,将火调到最小,烹煮约两小时,如果墨鱼太干,再加一点水。</span></span></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; padding: 0px;"><span face="Proxima Nova, Helvetica, Arial, sans-serif" style="color: #222222;"><span style="font-size: 22px;">调好盐和胡椒,关火晾凉。</span></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Proxima Nova, Helvetica, Arial, sans-serif" style="color: #222222;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkBjjv2riiwKxvpLNFdnYSIrbWpn8N56_T9R66QDMGCd_xE-CxUdnM0oX2Vyf4XjBLMh74G-qsRpu0SaqKNLZfkWx77IHCljllWKfr0nSY6nyCo8IE3rP1T2EC0UxZYVBoesb-UGiww0h2QTeQozqOFPOBE1qcPFxxERbUBfE_jSRFJrGh4Y-AYq9z69V/s1247/FORY2814%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1170" data-original-width="1247" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkBjjv2riiwKxvpLNFdnYSIrbWpn8N56_T9R66QDMGCd_xE-CxUdnM0oX2Vyf4XjBLMh74G-qsRpu0SaqKNLZfkWx77IHCljllWKfr0nSY6nyCo8IE3rP1T2EC0UxZYVBoesb-UGiww0h2QTeQozqOFPOBE1qcPFxxERbUBfE_jSRFJrGh4Y-AYq9z69V/s320/FORY2814%5B1%5D.JPG" width="320" /></a></span></div><span face="Proxima Nova, Helvetica, Arial, sans-serif" style="color: #222222;"><br /></span><p></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; padding: 0px;"><span face="Proxima Nova, Helvetica, Arial, sans-serif" style="color: #222222;"><span style="font-size: 22px;"><br /></span></span></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; padding: 0px;"><span face="Proxima Nova, Helvetica, Arial, sans-serif" style="color: #222222;"><span style="font-size: 22px;">Seppie con piselli in umido # Seppie 1 kg - piselli freschi or surgelati 400 gr -salsa di pomodoro 400 gr - olio extravergine d’oliva - sale -pepe .METHOD-Pulire e seppie, togliendo becco, occhi, osso, sacchetto d’inchiostro (che si può tenere da parte per fare la pasta al nero di seppia) e pasto: sciacquarle velocemente sotto acqua corrente.Mettere quattro cucchiai di olio in un tegame di coccio e rosolarvi leggermente le seppie: appena sono diventate bianche si possono aggiungere i piselli, la salsa di pomodoro, una presa di sale grosso e due bicchieri d’acqua.Abbassare la fiamma al minimo e cuocere per circa due ore, aggiungendo un po’ d’acqua solo se si asciugano troppo.A fine cottura deve risultare un sugo denso e corposo, i piselli devono essere morbidi e le seppie tenerissime.</span></span><span face=""Proxima Nova", Helvetica, Arial, sans-serif" style="color: #222222; font-size: 22px;">Regolare di sale e pepe, spegnere e far intiepidire. </span></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> *******</p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Spaghetti alla bersagliera # ingredienti e dosi -<span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- 250 gr spaghetti ( or di sedanini</span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- 1 cipolla rossa </span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- 200 gr di salame Milano</span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- 300 g di provolone dolce -</span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- 1 scatola di pelati ( concentrato di pomodoro )</span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- 1 peperoncino</span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- 250 ml di vino bianco</span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- 1 mazzetto di basilico</span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- sale e pepe</span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">- olio evo .METHOD-</span><span face="Verdana, Geneva, sans-serif" style="font-size: 16px;">Lessiamo la pasta in acqua bollente e salata. Nel frattempo facciamo il sugo e scaldiamo un goccio di olio in una padella antiaderente, quindi uniamo a soffriggere la cipolla tagliata a julienne, saliamo e pepiamo e mettiamo il peperoncino a pezzetti. Poi uniamo il salame tipo Milano tagliato a bastoncini, lo facciamo rosolare, sfumiamo con il vino bianco e una volta evaporato aggiungiamo i pelati che prima scoliamo dalla loro acqua e schiacciamo con una forchetta. Infine mettiamo del basilico spezzato con le mani e facciamo cuocere per 10 minuti. Mettiamo parte del provolone tagliato a dadini e lo lasciamo sciogliere. Scoliamo la pasta nel sugo, mantechiamo e serviamo con scaglie di provolone e basilico a piacere.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahGXhBNf2P1a7QF_ONUVQNVT78yKOIeOEw_ws2mgLE9Lp-yegMXvamXMV0Ypbl5Q-IIHRLgBICBfMOKHOwOzCNwh8J3zW4-KPKNrtYqqSkfIWG6DQCHcJGT3JBdQG7QWL9ZF3SNq-E2VpJ6yH_l7Ij3_-5NpgMlPV3BExZVr4P1h8VtU8kyqn1h-Y00hJ/s1624/RHJU0426%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1239" data-original-width="1624" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahGXhBNf2P1a7QF_ONUVQNVT78yKOIeOEw_ws2mgLE9Lp-yegMXvamXMV0Ypbl5Q-IIHRLgBICBfMOKHOwOzCNwh8J3zW4-KPKNrtYqqSkfIWG6DQCHcJGT3JBdQG7QWL9ZF3SNq-E2VpJ6yH_l7Ij3_-5NpgMlPV3BExZVr4P1h8VtU8kyqn1h-Y00hJ/s320/RHJU0426%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ******</p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1) Crostata zuppa inglese #<span style="font-size: 13.2px;">Per la frolla :</span><span style="font-size: 13.2px;">250 gr di farina 00 - </span><span style="font-size: 13.2px;">125 gr di zucchero - </span><span style="font-size: 13.2px;">1 uovo + 1 tuorlo - </span><span style="font-size: 13.2px;">60 gr di burro -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px;">1 cucchiaino scarso di lievito - </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">la scorza grattugiata di 1/2 limone -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">1 cucchiaio di latte .>>P</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">er la farcitura : </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">12 savoiardi grandi -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">4 tuorli -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">4 cucchiai di zucchero -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">2 cucchiai di maizena -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">500 ml di latte -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">50 gr di cioccolato fondente -marmellata a piacere -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">1/2 tazza di alchermes -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">una scorzetta di limone -</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">cioccolato fondente in scaglie per decorare .METHOD-</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">Preparate la frolla: assemblate velocemente tutti gli ingredienti e ricavate un panetto liscio e compatto. Avvolgetelo nella pellicola e lasciatelo riposare in frigo per 30 minuti. Peparate la crema pasticcera: sbattete i tuorli con lo zucchero, unite la maizena e gradualmente il latte. Fate addensare a fiamma bassa mescolando in continuazione. Togliete metà quantitativo di crema dal pentolino e fatevi sciogliete il cioccolato. Avrete così le 2 creme: coprite entrambe con della pellicola a contatto con la superficie e fate raffreddare.</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13.2px; text-align: justify;">Stendete la frolla, disponeteta sul fondo di uno stampo imburrato e infarinato e bucherellate con una forchetta. Preparate la bagna allungando l'alchermes con qualche cucchiaio d'acqua. Disponete come strato inferiore la crema al cioccolato, adagiatevi sopra i savoiardi intinti nella bagna e completate con la pasticcera semplice. Infornarnate a 180° per 40 minuti, fate intiepidire e cospargete con le scaglie di cioccolato , alla fine aggiungere zucchero a velo a piacere .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf4w98IkSsZyJWFkEqObAv5olzSNealhdEqBESWDMt2J6vXfVv378SJTjanc_PIovkAgj9c54ug8Jn2YKQVs3OROTmU330UYpsyeY6kN0afJx2lYH-f_sttr1eHhvbvwfwwcJLkPUpL64Sn6gTbsXR9BldMMJmSOwMeMzvJ-N-DiRcagn-MQrfrVShBpz/s1800/IMG_6111%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf4w98IkSsZyJWFkEqObAv5olzSNealhdEqBESWDMt2J6vXfVv378SJTjanc_PIovkAgj9c54ug8Jn2YKQVs3OROTmU330UYpsyeY6kN0afJx2lYH-f_sttr1eHhvbvwfwwcJLkPUpL64Sn6gTbsXR9BldMMJmSOwMeMzvJ-N-DiRcagn-MQrfrVShBpz/s320/IMG_6111%5B1%5D.JPG" width="320" /></a></div>2 ) Crostata zuppa inglese # ingredienti e dosi ; <i style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">Per la pasta frolla >> </i><i style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">Farina 00 gr. 300 -</i><i style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">Burro gr. 120 -</i><i style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">Zucchero gr. 150 -</i><i style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">Tuorli n. 3 -</i><i style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">Limone n.1 buccia grattugiata -</i><i style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">Sale n. 1 pizzico .</i><p></p><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i><br /></i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Crema Pasticcera</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Latte L.1</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Farina n. 6 cucchiai</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Zucchero n. 6 cucchiai</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Orocrema n. 1 bustina</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Vaniglia n. 1/2 baccello</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Sale n. 1 pizzico</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Cioccolato fondente grattugiato gr. 40</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i> </i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Pan di Spagna gr. 300 circa</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Alchermes n. 1/2 bicchiere</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Zucchero a velo a picere</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i><br /></i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Method-</i><i>Preparare la frolla a mano o con il mixer formate un panetto e fatela riposare in frigo.</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Mettete a riscaldare il latte con il baccello di vaniglia tagliato per </i><i> lungo, in un pentolino mescolate la farina, lo zucchero e l'orocrema, e il pizzico di sale. Aggiungete lentamente il latte caldo, facendo attenzione che non si formino grumi, quindi mettete sul fuoco e sempre mescolando portate a ebollizione, a questo punto calcolate 5-10 minuti di cottura. Togliete da fuoco, dividete la crema in due parti, ad una aggiungete il cioccolato grattugiato, mescolate bene così da ottenere una crema al cioccolato. Fate raffreddare, le due creme mettendole a bagno-maria in acqua fredda, mescolate di tanto in tanto in modo che in superficie non si formi quella sgradevole pellicina, se l'acqua si riscalda cambiatela con quella fredda.</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Tagliate il pan di Spagna a strisce alte 1/2 cm, aggiungete al alchermes 3-4 cucchiai d'acqua, prendete una teglia, imburratela e infarinatela, a questo punto non resta che iniziare a formare la torta: stendete la pasta frolla e foderate la tortiera,togliete la pasta in eccesso e lasciatela da parte, ricoprite tutta la base con il pan di Spagna e bagnatelo con metà alchermes, quindi fate uno strato con la crema al cioccolato ( io che sono ghiotta aggiungo sopra ancora granella di cioccolato), un'altro strato di pan di spagna, la bagna di liquore e la crema. Con la pasta che avete tenuto da parte, formate le famose strisce della crostata adagiatele sopra e rigirate verso l'interno i bordi della pasta frolla che sono rimasti più alti rispetto alla farcitura.</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Infornate a 180° per 45-50 minuti circa, questo dipende dal tipo di forno, a modalità Statico.</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Il dolce va consumato freddo e spolverato </i><i>con zucchero a velo</i><i> , solo al momento di servirlo ( se piace) .,</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i> questo dolce, ho preferito usare invece della crema fatta con le uova, la bustina di orocrema perchè riesco ad ottenere in modo sicuro, una crema più soda.</i><i>Nella ricetta originale, al posto del cioccolato fondente viene usato del cacao amaro ( gr. 20), secondo me la crema rimane meno vellutata.</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Ho anche aromatizzato la frolla con la buccia grattugiata del limone.</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>Se uno ha tempo può fare anche il pan di spagna in casa, altrimenti basta che controlliate che non sia troppo umido, negli ultimi anni si trovano in commercio Pan di spagna che non sono stai fatti asciugare bene in forno.</i><i>La tortiera che ho usato era di cm. 28, se ne usiamo una di dimensioni più piccole, invece di fare le strisce potremmo chiuderla con la frolla che ci rimane.</i></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><i>D'estate, viste le elevate temperature, è bene conservala in frigo, anche se le creme sono cotte due volte.<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3yE4NS22NwFjWSOxkRq1cduNoCqxo4Ksi8v-kkJt_H5lfw2Bv_u5J1qNheVmNazAd41FxcF9BrNGuW1kyrjSvHHH8iSrlM5-YCtZxuwDVVkPjPXj7zZuK7L7yWWGt2Qa0dJbnkqSorNkNkq2_CGkY_WU9N3m3iCHH_cSULmUMafJDsiHAenyP6coJ1_L/s1653/IMG_E6132%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="1465" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3yE4NS22NwFjWSOxkRq1cduNoCqxo4Ksi8v-kkJt_H5lfw2Bv_u5J1qNheVmNazAd41FxcF9BrNGuW1kyrjSvHHH8iSrlM5-YCtZxuwDVVkPjPXj7zZuK7L7yWWGt2Qa0dJbnkqSorNkNkq2_CGkY_WU9N3m3iCHH_cSULmUMafJDsiHAenyP6coJ1_L/s320/IMG_E6132%5B1%5D.JPG" width="284" /></a></div><br /></div><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ********</p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><ul style="background-color: white; box-sizing: border-box; line-height: 20px; list-style-type: none; margin-block: 15px; margin-bottom: 10px; margin-top: 0px;"><li style="box-sizing: border-box; color: #333333; font-family: Lato, serif, sans-serif; font-size: 18px; line-height: 20px; text-align: justify;">Risotto ai frutti di mare _ingredienti e dosi per 4/6 persone -350 gr riso carnaroli</li><li style="box-sizing: border-box; color: #333333; font-family: Lato, serif, sans-serif; font-size: 18px; line-height: 20px; text-align: justify;">10 gamberi -600/700 gr seppie-1 scorfano-scampi e gamberoni-1,5 kg. cozze/vongole-1 gambo sedano,1 carota,1 cipolla,1 scalogno-3/4 foglie basilico fresco -2 spicchi d’aglio poco prezzemolo- 4/5 pomodorini datterini-1 cucchiaio doppio concentrato di pomodoro-1/2 lt. vino bianco secco-sale e pepe-olio extravergine di oliva- 2 lt. acqua .METHOD -Lavate i gamberi sotto l’acqua corrente, eliminate la testa e il carapace (la testa e il carapace teneteli da parte per il brodo di pesce). Aiutandovi con un coltellino, eliminate anche l’intestino (il filo nero all’interno), tagliando per lungo la parte superiore del pesce. Pulite le seppie, i calamari e i totani: sciacquateli sotto l’acqua corrente, quindi eliminate le interiora e lasciateli da parte. Lavate e pulite lo scorfano: eliminate le branchie e tutte le interiora, quindi ricavate due filetti, mentre la testa e la lisca tenetele da parte per la preparazione del brodo di pesce.Lavate sotto l’acqua corrente gli scampi e i gamberoni (eliminate anche l’intestino dei gamberoni,il filo nero all’interno, tagliando per lungo la parte superiore del pesce).e teneteli da parte. Pulite le cozze e le vongole: per eliminare la sabbia, specialmente dall’interno delle vongole, mettere i frutti di mare in acqua fredda con il sale , in questa maniera non moriranno ed espelleranno la sabbia. Lasciateli in ammollo per 6 ore avendo cura di cambiare l’acqua ogni due ore. Passato il tempo, risciacquate bene i frutti di mare sotto l’acqua corrente. Le vongole sono pronte, mentre per quanto riguarda le cozze, dopo averle raschiate bene, eliminate il bisso, ovvero il filamento verde che esce dal mollusco.Lavate e tagliate grossolanamente la cipolla, la carota e un gambo di sedano per la preparazione del brodo di pesce. Lavate e tagliate i pomodorini in quattro parti. Pressate leggermente lo spicchio d’aglio con tutta la buccia con la parte piatta della lama del coltello. All’interno di una padella versate un filo d’olio extravergine d’oliva e fate soffriggere per circa un minuto lo spicchio d’aglio in camicia tagliato a metà insieme alla carota, sedano e cipolla. Dopodiché unite le teste e il carapace e mescolate. Aggiungete anche la lisca e la testa dello scorfano. Adesso inserite i pomodorini e sfumate con mezzo bicchiere di vino bianco secco, mescolate e continuate la cottura a fuoco vivo per fare evaporare la parte alcolica del vino. Dopo circa due minuti, aggiungere i 2 litri d’acqua, quindi mescolate e portate ad ebollizione, dopodiché coprite con un coperchio e fate cuocere per 45 minuti a fiamma bassa.Intanto scaldate un filo d’olio extravergine d’oliva in una casseruola capiente e aggiungete uno spicchio d’aglio in camicia, quindi versate le cozze e le vongole, pepate e aggiungete con mezzo bicchiere di vino bianco secco. Poi, senza aspettare che la parte alcolica del vino evapori, coprite con un coperchio e lasciate che tutti i gusci si schiudano. Quando i frutti di mare saranno pronti, estraeteli dal tegame un po’ alla volta aiutandovi con una schiumarola e poneteli in una ciotola capiente, mentre l’acqua che avranno rilasciato durante la cottura aggiungetela al brodo di pesce dopo averla filtrata accuratamente. Mentre prosegue la cottura del brodo, sgusciate le cozze e le vongole, tenendone da parte qualcuna con il guscio per la decorazione finale del piatto.Quando mancheranno 10 minuti a fine cottura del brodo, aggiustate di sale. Tagliate le seppie, i calamari e i totani a listarelle, i filetti di scorfano a tocchetti. All’interno di un tegame versate un filo d’olio extravergine d’oliva, quindi spezzettate 3 o 4 foglie di basilico fresco e mettete sul fuoco. Quando le foglie di basilico cominceranno a soffriggere, potete aggiungere i calamari, le seppie, i totani, i filetti di scorfano, quindi fate saltare il tutto, o mescolate, tenendo il fuoco bello vivo. Quindi aggiustate di sale e continuate la cottura per circa 4 minuti con il coperchio. A questo punto le seppie, i calamari e i totani avranno rilasciato parte dei loro liquidi, quindi scolateli e recuperate la loro acqua di cottura, versandola nel brodo di pesce. Terminate la cottura del brodo per gli ultimi 5/6 minuti, dopodiché filtratelo accuratamente in un’altra pentola e tenetelo in caldo.Ponete il riso all’interno di un pentolino, senza aggiungere niente, e tostatelo sul fuoco saltandolo o mescolandolo continuamente con un cucchiaio di legno (il riso deve arrivare a una temperatura di 60°C), il riso dovrà cambiare colore, ci vorranno all’incirca 2 / 3 minuti. Dopodiché tritate finemente uno scalogno e fatelo soffriggere all’interno di una casseruola a bordi alti con un filo d’olio extravergine d’oliva. Quindi aggiungere il riso precedentemente tostato e tostare ancora per un minuto circa, dopodiché quando il riso avrà assorbito tutto l’olio, sfumate con mezzo bicchiere di vino bianco secco e quando sarà completamente evaporato, aggiungere immediatamente i molluschi (seppie, calamari, totani).Cominciate, dunque, a bagnare il riso due o tre mestoli di brodo e continuate a mescolare e ogni qualvolta il brodo verrà assorbito dal riso, aggiungete altro liquido. Unite anche il doppio concentrato di pomodoro, mescolate bene e coprite.Negli ultimi due minuti di cottura del riso (prestate attenzione ai tempi di cottura riportati sulla confezione), unite i gamberi, le cozze e le vongole sgusciate. Mescolate bene. Verificate la densità del risotto e, se necessita, aggiungere altro brodo, quindi unite gli scampi e i gamberoni, coprite e portate a termine la cottura. Dopodiché spegnete il fuoco e insaporite con un po’ di prezzemolo tritato. Mescolate bene, rimettete il coperchio e fate riposare per 5 minuti prima di impiattare il vostro risotto alla pescatora. Servitelo ben caldo, decorando ogni piatto con qualche cozza e vongola intere che avevate tenuto da parte e una spolverata di prezzemolo tritato fresco.</li><li style="box-sizing: border-box; line-height: 20px; text-align: justify;"><div class="separator" style="clear: both; color: #333333; font-family: Lato, serif, sans-serif; font-size: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6GKL-hdXiWAkbvCNkJQXSCIotyUk4BcbhcEQEEscy7L3I-8gpiLBxo-nIw1dESjSLN3e4lxRFRNY7vviXWOy1chxpdjApHzY9rfEUVOCIasCKHa8uxf9QP-ru4Sq5L3E9GW7Sah1U9Rr-oka-ayI6zCYxuagwSeqOOmuCAAQcGpqYkgUy-qdY-k75zkM/s1529/IMG_E2351%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1529" data-original-width="1498" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6GKL-hdXiWAkbvCNkJQXSCIotyUk4BcbhcEQEEscy7L3I-8gpiLBxo-nIw1dESjSLN3e4lxRFRNY7vviXWOy1chxpdjApHzY9rfEUVOCIasCKHa8uxf9QP-ru4Sq5L3E9GW7Sah1U9Rr-oka-ayI6zCYxuagwSeqOOmuCAAQcGpqYkgUy-qdY-k75zkM/s320/IMG_E2351%5B1%5D.JPG" width="314" /></a></div> ****</li><li style="box-sizing: border-box; line-height: 20px; text-align: justify;">Pettole ( Puglia ) # ingredienti e dosi :500 gr Farina manitoba -1 patata lessa -1 cubetto di lievito -</li><li style="box-sizing: border-box; line-height: 20px; text-align: justify;"><span style="color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">10 gr di olio -</span><span style="color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">350 gr acqua -</span><span style="color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">2 cucchiaini di sale -</span><span style="color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">1 cucchiaino di zucchero per aiutare la lievitazione -</span><span style="color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;">1 litro di olio per friggere -METHOD-Lessate la patata, sbucciatela e schiacciatela allo schiacciapatate…. Impastate con la farina, l’olio e il sale. In una ciotola fate sciogliere il lievito con l’acqua e lo zucchero ed usate il composto per impastare la farina con le patate. Fate lievitare per un’ora e mezza circa. Preparate l’olio bollente per procedere con la frittura. Prelevate dalla ciotola un po’ di impasto per volta arrotolandolo direttamente su una forchetta e facendolo scivolare nell’olio o con un cucchiaio fino ad esaurimento dell’impasto. Prima di friggere le pettole potete dividere l’impasto in più parti ed aggiungere ad ogni parte per esempio delle acciughe a pezzettini, delle olive, dei pezzettini di salumi o quello che più vi piace.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGggXFq9SAkkBuNeJ6r-E-QuxOlhuQxZB9mokBsX1c457F6Nt0ytTZNoMGS160kCUgVDo_5XuB-bSLzGXpQqUfpCT-TJ06UZy3_Zw3NMCKvUhul8tFcYQEV81CuWOeZZClY1dnnoN1vyjPZm61TPrtbkrK-93pyQ7T_O4tDXDKLtvsO1mn6JwWfrxRYOer/s1486/phonto%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1486" data-original-width="1117" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGggXFq9SAkkBuNeJ6r-E-QuxOlhuQxZB9mokBsX1c457F6Nt0ytTZNoMGS160kCUgVDo_5XuB-bSLzGXpQqUfpCT-TJ06UZy3_Zw3NMCKvUhul8tFcYQEV81CuWOeZZClY1dnnoN1vyjPZm61TPrtbkrK-93pyQ7T_O4tDXDKLtvsO1mn6JwWfrxRYOer/s320/phonto%20(3).jpg" width="241" /></a></div><br /> <br /></span><br style="color: #394650; font-family: "Coming Soon"; font-size: 14px; text-align: left;" /></li><li style="box-sizing: border-box; line-height: 20px; text-align: justify;">****</li><li style="box-sizing: border-box; line-height: 20px; text-align: justify;"><br /></li><li style="box-sizing: border-box; line-height: 20px; text-align: justify;"><span face="Lato, serif, sans-serif" style="color: #333333;"><span style="font-size: 18px;">Mashed broad beans - ingredients and servings -300 gr dried white broad beans - 2 medium-sized potatoes</span></span><span face="Lato, serif, sans-serif" style="color: #333333;"><span style="font-size: 18px;"> -1 small onion -1 bay leaf - extra-virgin olive oil - salt .METHOD - Place the rinsed broad beans in a not very large saucepan. add the bay leaf and sliced onion. Cover with the sliced potatoes.</span></span>Add cold water, 2 fingers above the potatoes.Simmer for 30 to 40 minutes, adding a little hot water if necessary.The favetta is cooked when it breaks up when turned.It should be quite dry, otherwise discard the excess water.Add salt and extra oil and blend thoroughly.Clean the chicories, if possible leaf only, boil them in salted boiling water and drain before they turn yellow. If you prefer, pan-fry them with oil and garlic.,SERVE <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqVBv4TJ7sr-54RMLAZ1oYpyxJXnUIfg0KC7IivmAEC7kX6lLaShdEXvRB7waUnGRPLlV6J6PzzBXOuOQbPM6q2L9c9mOUyTY0CsmTzzGeuycq8RSd2ZTqqr_ce-AQ_b2aV90AJp48zprzlfYyZTZ1CCByFT9hzAJdg5nYnJ1slvksLhhiWJbdVsTpv-e/s1494/MNMC9788%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1494" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqVBv4TJ7sr-54RMLAZ1oYpyxJXnUIfg0KC7IivmAEC7kX6lLaShdEXvRB7waUnGRPLlV6J6PzzBXOuOQbPM6q2L9c9mOUyTY0CsmTzzGeuycq8RSd2ZTqqr_ce-AQ_b2aV90AJp48zprzlfYyZTZ1CCByFT9hzAJdg5nYnJ1slvksLhhiWJbdVsTpv-e/s320/MNMC9788%5B1%5D.JPG" width="320" /></a></div><br /><br /></li><li style="color: #333333; font-family: Lato, serif, sans-serif; font-size: 14px;"></li></ul><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++</p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Sweet and sour Squid_ ingredienti e dosi -3 Squid - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">2 slice Ginger - </span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">1 Fresh Chilli, seeded -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">2 Spring Onion, white part only & reserve the green part for other use -</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">2 Shallot-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">1 clove Garlic-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">1 tablespoon Sugar-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">1 tablespoon Apple Cider or White Vinegar-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">1 tablespoon Light Soy Sauce-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">1 teaspoon Chinese Cooking Wine-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">1/2 tablespoon Cooking Oil-</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">1/2 teaspoon Salt .>How to do it:</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Clean and cut squid into pieces.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Boil a pot of water.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Add in ginger, spring onion, Chinese cooking wine and salt.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Blanch squid pieces till they starts to curl and cooked.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Drain and set aside. Reserve the liquid.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Meanwhile, grind chilli, shallot, garlic together.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Heat oil and saute the paste till fragrant but not brown.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Add in sugar, apple cider, light soy sauce and 2 tablespoon of liquid from blanching the squid.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Bring to a boil.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Add in the squid pieces and mix well with sauce.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Dish and drizzle on some sesame seed oil.</span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="color: #666666; font-size: 15.4px;">Serve.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70fGRtXJQ-Dl6igwjFQiGwC1xO0tNe472yv9WyVmzeR2-AYqyx-UTpAHQzx-VbVJ0w2q7jHdi3zNyiVHRyWReVoo4bUDs5S8nwynMCxecc3jKvWUNHEix-d_qp_alzo6myw6d2ieS9MkxtHcO1SEoPRHoj0uGS2jYSO8vriSOA5JzDizBBC7hDExJyRWq/s1667/FISK4410%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1667" data-original-width="1505" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70fGRtXJQ-Dl6igwjFQiGwC1xO0tNe472yv9WyVmzeR2-AYqyx-UTpAHQzx-VbVJ0w2q7jHdi3zNyiVHRyWReVoo4bUDs5S8nwynMCxecc3jKvWUNHEix-d_qp_alzo6myw6d2ieS9MkxtHcO1SEoPRHoj0uGS2jYSO8vriSOA5JzDizBBC7hDExJyRWq/s320/FISK4410%5B1%5D.JPG" width="289" /></a></div><br /><span style="font-size: 1.375rem;">++</span><p></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Spaghetti con i ricci di mare_ingredienti e dosi per 3/4 persone -<span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">400 gr di spaghetti-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">120 gr di polpa di ricci-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">1 spicchio d’aglio-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">6/7 pomodorini-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">Bucce di limone-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">Prezzemolo-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">Menta-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">Olio evo-</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">Sale .FATE COSI :</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">Mettere a cuocere gli spaghetti in abbondante acqua salata.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">Mentre sono in cottura, rosolate l’aglio tagliato finemente assieme alle bucce di limone tagliate a striscioline e i sei o sette pomodorini tagliati precedentemente a cubetti.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">A questo preparato aggiungete l’acqua dei ricci precedentemente conservata.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">A cottura al dente togliete gli spaghetti dal fuoco ed aggiungeteli al sugo appena preparato, amalgamando il tutto ed aggiustando di sale.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">Spostate la padella dal fuoco ed aggiungete i ricci, con il prezzemolo e la menta.</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color emoji"" style="color: #212529; font-size: 18px;">Fate saltare lo spaghetto ottenuto in padella e servite, il piatto è pronto .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCKvJJmgvbGEoxwZrUDy8tREIUoS8zcU0x2K_pA32-DHfTEEm4rkNj33pbVrR98u-5d7k4Lmzg7E2w-X6A6sbiFmbR41NNoIMIIBpJ0Upncb1FKHpT1CwTxL87EwFp9IuaXEdEAxw--kbZvAxMoKvpT0UNxyvn5kIvsJuh9pPyOl88z13p0DbzOkA8w/s1517/QUIV4632%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1422" data-original-width="1517" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCKvJJmgvbGEoxwZrUDy8tREIUoS8zcU0x2K_pA32-DHfTEEm4rkNj33pbVrR98u-5d7k4Lmzg7E2w-X6A6sbiFmbR41NNoIMIIBpJ0Upncb1FKHpT1CwTxL87EwFp9IuaXEdEAxw--kbZvAxMoKvpT0UNxyvn5kIvsJuh9pPyOl88z13p0DbzOkA8w/s320/QUIV4632%5B1%5D.JPG" width="320" /></a></div><br /><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><div style="color: #494949; font-family: "open sans", "helvetica neue", helvetica, arial, sans-serif; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #cc99ff;"><i> </i><span style="color: black;"><b>******************** Gnocchi alla romana ;</b></span><i></i></span></div><div class="separator" style="clear: both; color: #494949; font-family: "open sans", "helvetica neue", helvetica, arial, sans-serif; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-JKQSwE2gnTTLMhBjOZAJLLjIhgUmCumF2WKUiiNnX7rtad-khnURt8SdDpxz0BpvTSvkMkBqJEazH1whyD82wWl6D3TESNFJ0FvZYiuBZKNr3gO9ymd2dJ6R5pFDUSrAxoTVd7Nk2vH/s1600/IMG_E8640%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1555" data-original-width="1600" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-JKQSwE2gnTTLMhBjOZAJLLjIhgUmCumF2WKUiiNnX7rtad-khnURt8SdDpxz0BpvTSvkMkBqJEazH1whyD82wWl6D3TESNFJ0FvZYiuBZKNr3gO9ymd2dJ6R5pFDUSrAxoTVd7Nk2vH/s320/IMG_E8640%255B1%255D.JPG" width="320" /></a></div><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; padding: 0px;"><span face="open sans, helvetica neue, helvetica, arial, sans-serif" style="color: #494949;"><span style="font-size: 15px;">Roman Semolina style _ingredienti e dosi per 5/6 persone : 1 1/2 cups 250 gr </span></span><a data-component="link" data-ordinal="1" data-source="inlineLink" data-type="externalLink" href="https://en.wikipedia.org/wiki/Semolina" rel="noopener" style="background-image: linear-gradient(to right, rgb(0, 143, 185) 0px, rgb(0, 143, 185) 100%); background-position: 0px 97%; background-repeat: repeat-x; background-size: 100% 1px; box-sizing: border-box; color: #008fb9; font-family: "open sans", "helvetica neue", helvetica, arial, sans-serif; font-size: 15px; text-decoration-line: none; transition: all 0.25s ease 0s, all 0.25s ease 0s;" target="_blank"><span style="color: black;"><i>Semolina -</i></span></a><br /><span face=""work sans", arial, sans-serif" style="font-size: 1.0625rem;">1 quart/4 cups 1 liter milk - 2 cups 100 gr freshly grated - Parmigiano-Reggiano cheese - 1/4 cup unsalted butter - 2-3 egg yolks - 1/4 cup melted unsalted butter -Fine sea salt, to taste .FATE COSI ( method)_Bring the milk to a boil, and gradually stir in the semolina, constantly stirring to prevent lumps and keep the mixture from sticking to the pot. The mixture will become quite thick; continue cooking and stirring for about 20 minutes, and remove the pot from the fire.</span><span face=""work sans", arial, sans-serif" style="font-size: 1.0625rem; letter-spacing: -0.1px;">Beat the yolks with a little more milk, and add them to the semolina, together with the cheese, solid butter, and a pinch of salt.Mix well and spread the mixture a little less than a half an inch thick (1 cm) on your work surface.Let the semolino cool for 2 hours, and cut it into squares or diamonds. Butter a pan and layer the squares in it, spreading a little more grated cheese between the layers (there should be 3/4). When all is used up, sprinkle the melted butter over the gnocchi, slowly, to allow it to penetrate.Bake the gnocchi for 15 minutes in a hot (400 F or 200 C) oven, until golden, and serve at once.</span></p><section class="comp section--instructions section" id="section--instructions_1-0" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; font-family: "work sans", arial, sans-serif; margin: 0px; padding: 0px; width: 700px;"><div class="loc section-content section__content" style="box-sizing: border-box; margin: 0px; padding: 0px;"><div class="comp text-passage structured-content structured-project__steps mntl-sc-page mntl-block" data-bind-scroll-on-start="true" data-sc-ad-label-height="24" data-sc-ad-track-spacing="100" data-sc-breakpoint="54em" data-sc-content-positions="[300,600,900,1200,1500,1800,2100]" data-sc-load-immediate="1" data-sc-max-track-height="600" data-sc-min-track-height="250" data-sc-sticky-offset="60" id="structured-project__steps_1-0" style="box-sizing: border-box; font-size: 1.0625rem; line-height: 1.6875; margin: 0px; padding: 0px; text-align: center;"><ol class="comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0" style="box-sizing: border-box; clear: both; counter-reset: section 0; list-style: none; margin: 0.5rem 0px 0px; padding: 0px; text-align: left; width: 651px;"><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-9" style="-webkit-box-pack: center; box-sizing: border-box; clear: both; display: flex; flex-wrap: wrap; justify-content: center; line-height: 1.6875; margin: 0px 0px 1rem; overflow: visible; padding: 0px; position: static; text-align: left;"><br /></li></ol></div></div></section><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++</p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Orecchiette (Puglia )ingredienti e dosi _<span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">500 gr di semola di grano duro (non rimacinata) - </span><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">200 ml di acqua tiepida (circa) .Method-</span><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Mettere la farina a fontana sulla spianatoia (o in una ciotola) e versarvi a filo l’acqua appena tiepida, cominciando ad impastare con le mani.</span><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Impastare a lungo (almeno 10/15 minuti) e, raggiunta la consistenza voluta (impasto sodo, ma non sbricioloso), coprire con una ciotola e far riposare una mezz’ora a temperatura ambiente.</span><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Ricavare delle cordelline di pasta, lavorando piccoli pezzi di impasto sul piano di lavoro con le mani.</span><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Tagliare a piccoli tocchetti i rotolini e usare un coltellino (liscio, con la punta tondeggiante) per ricavare da ogni tocchetto un orecchietta, da “rovesciare” poi sul pollice, come vuole la tradizione (vedi foto).</span><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Disporre le orecchiette su un vassoio coperto con un canovaccio pulito, distanziate tra loro, altrimenti si appiccicano.</span><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Cuocere le orecchiette in abbondane acqua bollente salata e scolare quando vengono a galla.</span><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Condire a piacere: i condimenti tradizionali sono con cime di rape ( verdura ) or pomodoro</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBatkOifJcC9K9a9JioTeAMhCnqEBE4n5pKTAmDPB3V_Diipp8cqUHxVs7-nQlWqkKlUUxPnclRfZLROrNPL3q4bEkfdwFMS5cTdhUGEy6kziw7oDTiHk5f0O9CD1j1EmUUsbWFMSnu7_8wHNGQh5VL63KY2OqmiG8q8nrX9eU2l4Lt6UyGDRT08FIw/s1584/WMQD3553%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1584" data-original-width="1475" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBatkOifJcC9K9a9JioTeAMhCnqEBE4n5pKTAmDPB3V_Diipp8cqUHxVs7-nQlWqkKlUUxPnclRfZLROrNPL3q4bEkfdwFMS5cTdhUGEy6kziw7oDTiHk5f0O9CD1j1EmUUsbWFMSnu7_8wHNGQh5VL63KY2OqmiG8q8nrX9eU2l4Lt6UyGDRT08FIw/s320/WMQD3553%5B1%5D.JPG" width="298" /></a></div><br /><p></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">++++++++</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Shepherds Pie _ingredienti e dosi _4 patate di media grandezza,50 dl di latte,500 gr di ottima carne tritata di manzo,1 cipolla,2 spicchi di aglio,2 scatole di granturco dolce in acqua da 250 gr,sale e pepe ,2 cucchiai di olio di oliva extra vergine,3 cucchiai di burro,200 ml di latte caldo.METHOD-Mettere a bollire dell’ acqua con un pò di sale per la cottura delle patate;Pulire le patate e tagliarle a piccoli pezzi, quindi farle cuocere nell’ acqua bollente e scolarle appena pronte.Nel frattempo pelare e tritare la cipolla e l’aglio;Mettere al fuoco una padella con l’olio, l’aglio e la cipolla tritata;Far soffriggere il tutto a fuoco medio, poi unire la carne tritata;Coprire la padella e lasciar cuocere rigirando di tanto in tanto, fino a che la carne sia cotta e senza traccia di sangue;Aggiustare di sale e pepe e scolare l’ eccesso di grasso;Prendere uno stampo rettangolare da forno che possa contenere gli ingredienti in 3 strati e ungerlo un po’Cominciare formando il primo strato con la carne tritata sul fondo livellandola bene;Scolare il mais dolce dal liquido di conservazione e formarne un secondo strato sopra la carne tritata, salare e pepare;Ora schiacciare le patate lesse insieme al latte caldo e al burro sciolto, lavorando come un purè; insaporire con sale e pepe ed usando la spatola stenderlo sopra il mais dolce formando l’ ultimo strato del paté ;Guarnire con piccoli pezzetti di burro ed infornare per 30/35 minuti a 180 gradi, fino a che la superficie diventi dorata.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFGyoQSghpAnaCpcXVTmDLmp2c7qzd09dklS-W_DSK1TCf8erBB-oD6cXT0McgaGuUdG5YuHYzEsQMY4DoLIvVO0HDNf_zInY6V87ZMATsGDwnyYnYN0jPKIm08DUXtEQ0RmOzdyywBzD/s1533/IMG_E1978%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="1253" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFGyoQSghpAnaCpcXVTmDLmp2c7qzd09dklS-W_DSK1TCf8erBB-oD6cXT0McgaGuUdG5YuHYzEsQMY4DoLIvVO0HDNf_zInY6V87ZMATsGDwnyYnYN0jPKIm08DUXtEQ0RmOzdyywBzD/w328-h400/IMG_E1978%255B1%255D.JPG" width="328" /></a></div><p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0JjuN0wfmgU884_U19tvpbJ6ovi8bfGZ6CvctpIniFc-ETb3l6-3OI4icupdDUUJJmkD99KD6vWhVuQbOs4FsCvJNE60N5dtm5kWWfpwVx7O_-_CMAZpHrzfRlkQdNR7XckNc9EckE4L/s1777/IMG_9735.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1777" data-original-width="1327" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0JjuN0wfmgU884_U19tvpbJ6ovi8bfGZ6CvctpIniFc-ETb3l6-3OI4icupdDUUJJmkD99KD6vWhVuQbOs4FsCvJNE60N5dtm5kWWfpwVx7O_-_CMAZpHrzfRlkQdNR7XckNc9EckE4L/s320/IMG_9735.JPG" width="239" /></a></div><br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><p></p><p> </p><p> </p><p> </p><p><br /></p><p></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Shepherds Pie ( Pàtè chinois )<br /></p><figure aria-describedby="caption-attachment-104692" class="wp-caption aligncenter" id="attachment_104692" style="-webkit-text-stroke-width: 0px; background-color: white; clear: both; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 0px auto 25px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; width: 600px; word-spacing: 0px;"><img alt="Il paté chinois non arriva dalla Cina ma è un piatto tradizionale canadese" class="size-full wp-image-104692" height="213" src="https://i0.wp.com/www.firenzepost.it/wp-content/uploads/2015/01/Pat%C3%A9-chinois.jpg?resize=600%2C399" style="box-sizing: border-box; height: auto; max-width: 100%; vertical-align: middle;" width="320" /><figcaption class="wp-caption-text" id="caption-attachment-104692" style="background-color: rgba(144, 143, 143, 0.79); color: white; margin-top: 10px; padding-left: 5px;">Il paté chinois ( Shepherds Pie ) non arriva dalla Cina ma è un piatto tradizionale canadese , chefAdrianoMennillo.<br /></figcaption></figure><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Il
Pâté chinois, conosciuto anche come Shepherd’s Pie, non è affatto un
piatto cinese come si potrebbe dedurre dal suo nome, ma una ricetta
tipica franco – canadese, del Quebec in Canada; Ma
perchè Paté Chinois? Il nome sembra risalire al periodo della
costruzione della ferrovia canadese. I lavoratori, in maggioranza
asiatici, venivano alimentati con gli ingredienti di questo piatto che
sono carne tritata, patate e granturco.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: inherit; color: #555555; font-family: "Open Sans"; font-size: 16px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 300; letter-spacing: normal; line-height: inherit; margin: 0px 0px 1em; orphans: 2; overflow-wrap: break-word; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 ) Shepherds Pie _ingredienti e dosi - 700 gr circa di carne macinata di agnello o manzo - 2 ctav di olio vegetale -1 cipolla-1 spicchio d’aglio-1 ctav di farina-230 ml di brodo di pollo-1 ctav di concentrato di pomodoro in pasta-1 carota-1 pizzico di sale-1 pizzico di pepe.METHOD_per la copertura delle patate >>3 patate -60 gr di burro-120 ml di latte intero-1 pizzico di sale .Per preparare la copertura della<span> </span><b style="border: 0px none; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px;">shepherd’s pie</b>, la sua<span> </span><i style="border: 0px none; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">crust</i><span> </span>fatta di patate, è sufficiente preparare un semplice purè. Si può cominciare a far bollire le patate prima di cominciare a preparare il ripieno, in modo da avere il purè pronto quando la carne ha ultimato la cottura.Sbucciare le patate e immergerle nell’acqua in una pentola; far bollire. Ridurre la fiamma e lasciar sobbollire fino a quando le patate non sono completamente ammorbidite, tanto da poterle tagliare facilmente in due con una forchetta.Scolare le patate. Aggiungere il burro, il latte e il sale, quindi schiacciare tutto con uno schiacciapatate fino a ottenere un purè omogeneo.Nonostante sia ripieno sia purè di patate siano già cotti, la<span> </span><b style="border: 0px none; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px;">shepherd’s pie</b><span> </span>va comunque cucinata in forno.Versare il ripieno di carne e verdure in una teglia da forno abbastanza alta.Coprire il ripieno con il purè di patate, poi infornare in forno preriscaldato a 180°C per circa 45 minuti o fino a quando la<span> </span><b style="border: 0px none; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px;">shepherd’s pie</b><span> </span>non comincia a bollire ai bordi e le patate non sono ben scurite.Oppure Invece di utilizzare un cucchiaio per coprire il ripieno di carne con le patate, è possibile riempire di purè una tasca da pasticcere con bocchetta a stella molto larga e sbizzarrirsi con la decorazione della<span> </span><b style="border: 0px none; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px;">shepherd’s pie</b>.Aggiungere un po’ di grana o parmigiano grattugiato sopra le patate prima di infilare la<span> </span><b style="border: 0px none; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px;">shepherd’s pie</b><span> </span>nel forno renderà la copertura di patate deliziosamente croccantina.</p><br class="Apple-interchange-newline" /><br class="Apple-interchange-newline" /><br /><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">************</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">3) Shepherds Pie _ingredienti e dosi per 2 persone _ 250 gr- di macinato misto di bovino e suino ( or agnello -manzo ) -2 cucchiai di farina-1 carota-1/2 cipolla-1 gambo di sedano-250 ml di brodo di carne-1 cucchiaio di concentrato di pomodoro-400 gr di patate-50 gr di burro-100 ml di latte-1 spicchio d’aglio-2 cucchiai di olio d’oliva-1 foglia di alloro-sale e pepe qb.METHOD-<span style="color: #60554a; font-family: Oswald; font-size: 28px; text-align: left;">Per prima cosa mi sono occupato del purè, lessando le patate in acqua salata per 20 minuti circa. Una volta intiepidite le ho sbucciate e schiacciate, aiutandomi con uno schiaccia patate. Ho unito il burro ammorbidito e il latte a temperatura ambiente, ho regolato di sale e pepe e mescolato con cura.Nel frattempo mi sono dedicato alla carne, che ho soffritto in una casseruola con l’olio, l’aglio schiacciato, la cipolla e la carota tagliate a dadini piccoli e il sedano affettato fine. Una volta rosolata bene la carne, ho unito la farina, l’alloro e il concentrato di pomodoro. Dopo altri 5 minuti ho aggiunto anche il brodo di carne, abbassato la fiamma e lasciato sobbollire per 30 minuti, aggiustando eventualmente di sale e di pepe.Siamo pronti per infornare. Ho scaldato il forno a 200° e ho montato la mia shepherd’s pie in una pirofila: prima la carne, livellata con il dorso del cucchiaio, e poi la purea, da decorare a piacimento con i rebbi della forchetta.Ho cotto 20 minuti tenendo d’occhio la gratinatura. Ho servito la shepherd’s pie calda e ho conservato una fettina avanzata per il pranzo in ufficio: perfetta anche il giorno dopo, riscaldata qualche minuto al microonde.</span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> +++++++++++++++++++++++++</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Frittelle di zucchine_ingredienti e dosi :<span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">200 gr zucchine - </span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">30 gr parmigiano grattugiato - </span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">50 gr ketomix pan - </span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">2 uova - </span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">Sale, pepe -</span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">15 gr Olio evo -</span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">1 spicchio aglio -</span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">1 lt olio di arachidi (per friggere) .METHOD- </span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">Tagliare a rondelle le zucchine e cuocerle 10/12 minuti in una padella con olio evo e lo spicchio d'aglio.</span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">Mettere un pizzico di sale e far raffreddare.</span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">Mettere a scaldare l'olio di arachidi in una padella.</span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">Mescolare le zucchine con gli alti ingredienti e mescolare.</span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">Buttare l'impasto a cucchiaiate nell'olio ben caldo e friggere finché le frittelle non diventano ben dotate.</span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">Scolarle con l'aiuto di una schimarola, asciugarle con della carta assorbente e salarle.</span><span style="background-color: #f9f3fe; color: #8b37c0; font-family: "Coming Soon"; font-size: 11px; font-weight: 700; text-align: left;">Servire calde.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrtx6No6Tt13GElyipNwWmwXJLXUY7EG01Wg5A1RPSsUip3gCv8l0SToTWNgAxpMC6MklMKOdUsvsNzjiPhEiSedC0jlXqFMnP47vsBnGlnrGnx5W6OGGjA4m9V_mitdtRG7yy5kK6_312_tmDiRrRsA5R6Cu9UGi6-QEJsFvb-XFUV5j_3B8khkhj8wW/s1800/IMG_E2827%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1298" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrtx6No6Tt13GElyipNwWmwXJLXUY7EG01Wg5A1RPSsUip3gCv8l0SToTWNgAxpMC6MklMKOdUsvsNzjiPhEiSedC0jlXqFMnP47vsBnGlnrGnx5W6OGGjA4m9V_mitdtRG7yy5kK6_312_tmDiRrRsA5R6Cu9UGi6-QEJsFvb-XFUV5j_3B8khkhj8wW/s320/IMG_E2827%5B1%5D.JPG" width="231" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">**</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Spaghetti ( or pasta a piacere ) alle melanzane e spada _ingredienti e dosi :<span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">300 Calamarata ( qui photo ho preferito gli spaghetti ) -</span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">250 Pesce Spada -</span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">2/3 piccole melanzane lunghe -</span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">15/20 pomodorino - </span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">1 scalogno </span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">menta -</span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">olio extra vergine di oliva -</span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">sale .</span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">Ho lavato e asciugato le melanzane, l’ho tagliata a funghetto friggendola in una padella larga antiaderente, con un filo d’olio extra vergine di oliva e qualche fogliolina di menta. A fine cottura aggiustare di sale.</span><span face=""Droid Sans", Arial, Helvetica, "Nimbus Sans L", sans-serif" style="color: #838383; font-size: 13px; text-align: left;">Ho privato il pesce spada dalla pelle e l’ho tagliato a bocconcini. In una padella di alluminio, ho fatto rosolare a fuoco lento lo scalogno,appena ha incominciato a prendere colore ho unito il pesce spada. Ho alzato la fiamma è l’ho fatto rosolare mescolando continuamente e aggiustando di sale. Niente vino nel pesce fresco, per me è assolutamente vietato, quindi ho aggiunto 1/2 bicchiere di acqua. Appena sfumata, ho tolto il pesce spada dalla padella, riponendolo in un piatto. In quel fondo di cottura dove e’ stato rosolato il pesce spada ho cotto il pomodorino, precedentemente sbollentato e privato della pellicina e aggiustare di sale. Ho fatto cuocere i pomodorini per 7-10 minuti. Trascorso il tempo ho versato nella padella le melanzane cotte in precedenza e il pesce spada. Ho fatto insaporire per 4-5 minuti a fuoco lento. Ho terminato la cottura aggiungendo qualche fogliolina sminuzzata di menta. In una pentola con abbondante acqua salata ho cotto la calamarata, l’ho scolata al dente ( 2 minuti prima della cottura prevista) e li l’ho saltata nella padella con il condimento , guarnendo con qualche fogliolina di menta.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQmjETJIEpDZpCdrThfeBk216MGUwFeP2KfnzT--zD-Y58yUzZF2pohin9DBTgzs7JsYiecafut_slUTZ7f1xU0oNNe2zMUJdJxth__cM939JNUZupewZqXqLFXFfe6VRT0lJL344BuZrM4DVM0-fjHI9qJxL_22Fn2pTuqNHz2LtwctdwQ4XVlAUxw/s1800/IMG_7461%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQmjETJIEpDZpCdrThfeBk216MGUwFeP2KfnzT--zD-Y58yUzZF2pohin9DBTgzs7JsYiecafut_slUTZ7f1xU0oNNe2zMUJdJxth__cM939JNUZupewZqXqLFXFfe6VRT0lJL344BuZrM4DVM0-fjHI9qJxL_22Fn2pTuqNHz2LtwctdwQ4XVlAUxw/s320/IMG_7461%5B1%5D.JPG" width="320" /></a></div><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">*</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Sauce Chasseur :ingredienti e dosi : 4 cuillères à soupe de beurre -1
cuillère à soupe d'échalotes hachées -1 cuillère à soupe d'estragon. -1
cuillère à soupe d'huile et 1 cuillère à soupe de cerfeuil. 150 grammes
de champignons. 1 tasse de vin blanc, sel et poivre. 1 boîte de sauce
tomate.¾ tasse de demi-glace. MÉTHODE - Mélanger à parts égales l'huile
et le beurre pour faire revenir les champignons finement hachés.saler et
poivrer et ajouter les échalotes finement hachées.ajouter le vin blanc
et faire bouillir jusqu'à ce qu'il soit réduit aux deux tiers.ajouter la
demi-glace et la sauce tomate.faire bouillir pendant quelques
instants.ajouter ensuite la sauce tomate et la demi-glace. Retirez-la du
feu et terminez-la avec 100 grammes de beurre et une cuillerée
d'estragon et de cerfeuil finement hachés. Cette sauce n'est
généralement pas faite seule, car les champignons sont habituellement
cuits dans le beurre et l'huile du poulet ou des escalopes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUT5_-BFYm60qleQxzVn98jTMM2XR8Xn0ZVQ8Z94DLw-ggEqblCLBrMEoYsCnKHe4LEOc5jsn77raVNzX3hwS7iSoFpRmj_ci8NX1l-9Cw-rQShJ7ntHhXbz34IcNHr-aWEqQVppXZ7PtjVtQ4H6E3hanAAbTn-DFmb-r5DPLpCHiewJj4tsFt3qxMw/s1333/IMG_E7503%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="756" data-original-width="1333" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUT5_-BFYm60qleQxzVn98jTMM2XR8Xn0ZVQ8Z94DLw-ggEqblCLBrMEoYsCnKHe4LEOc5jsn77raVNzX3hwS7iSoFpRmj_ci8NX1l-9Cw-rQShJ7ntHhXbz34IcNHr-aWEqQVppXZ7PtjVtQ4H6E3hanAAbTn-DFmb-r5DPLpCHiewJj4tsFt3qxMw/s320/IMG_E7503%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">*</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> STRACOTTO al BAROLO <i>-Ingredienti e dosi <i>_ </i></i><i style="box-sizing: border-box; font-style: italic;">1 Kg carne manzo (fassona) cipolla, alloro, carote, pancetta, funghi porcini, lardo, farina, marinatura con barolo .METHOD -</i>In
una teglia, mettiamo il contenuto di una bottiglia di barolo con della
cipolla, della carota e del sedano a pezzettoni. Aggiungiamo anche
dell’alloro, sale e delle bacche di ginepro.Prendiamo un bel pezzo di
scottona e pratichiamo delle piccole incisioni. Inseriamo in ogni
incisione dei pezzetti di carota e di guanciale. Facciamo questo in 3
parti della carne. Posizioniamo la carne nella teglia con il barolo e
gli aromi. Rigiriamo e lasciamo marinare in frigorifero per 12 ore,
rigirando ogni tanto.Dopo 8/10 ore, preleviamo la carne e la infariniamo
leggermente. In padella scaldiamo un filo d’olio con un po’ di pancetta
frullata insieme alla cipolla. Quando tutto è ben caldo, mettiamo a
rosolare la carne su tutti i lati. Quando è ben rosolata, aggiungiamo la
marinatura con le verdure. Aggiungiamo i funghi secchi ammollati.
Copriamo e lasciamo cuocere per 2 ore a fuoco lento..<span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #484848; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Dopo
la lunga cottura, frulliamo ad immersione il fondo di cottura e
serviamo a fette con la crema ottenuta ( salsa ) , OPPURE TAGLIATELO a
PEZZi come lo PEZZATINO.</span>Con l’avanzo dello stracotto, prepariamo dei<span> </span><b style="box-sizing: border-box; font-weight: bold;">ravioli</b>.
Tritiamo lo stracotto col coltello. Aggiungiamo un po’ di spinaci
lessati, strizzati e tritati, e della robiola. Mescoliamo.Prepariamo la
pasta all’uovo con 200 gr di semola e 2 uova. Tiriamo la sfoglia
sottile, mettiamo sopra il ripieno a mucchietti e richiudiamo la pasta
sul ripieno, facendo uscire l’aria e sigillando bene i bordi. Lessiamo
in acqua e ripassiamo in padella con burro e salvia</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2W721rvWrD4cjtswkK1NSOP4wwNFWLANHwqwKgcL1xYBzj3s15mcZQq0iCs332qt788QbUL6nVdOHeAcQhu7RWKMEWkq2cycFKkAJojzn9MGF55DuRu6mqouvbefhpm4-Yvdla640m80y/s1797/NYJG0178%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1782" data-original-width="1797" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2W721rvWrD4cjtswkK1NSOP4wwNFWLANHwqwKgcL1xYBzj3s15mcZQq0iCs332qt788QbUL6nVdOHeAcQhu7RWKMEWkq2cycFKkAJojzn9MGF55DuRu6mqouvbefhpm4-Yvdla640m80y/s320/NYJG0178%255B1%255D.JPG" width="320" /></a></div><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; font-family: "Open Sans"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 20px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">***</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiXq758NuTkt4GpZfDkvedGakgv0oumkC0mHEntiV3bbZ-NR85dDtlHewax9j5zpD2eM95vDrJPBrG7AXlITsRJ_RvfCACzEJ9w13awGzms3ifJgF2frVIJsJck7zq_s7F2Ru6-zV_Pnx__MDSeyOGYbicQl9yfBarntmDL_R8f5ekhSDOQjyGDnjctvQ=s1786" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1786" height="215" src="https://blogger.googleusercontent.com/img/a/AVvXsEiXq758NuTkt4GpZfDkvedGakgv0oumkC0mHEntiV3bbZ-NR85dDtlHewax9j5zpD2eM95vDrJPBrG7AXlITsRJ_RvfCACzEJ9w13awGzms3ifJgF2frVIJsJck7zq_s7F2Ru6-zV_Pnx__MDSeyOGYbicQl9yfBarntmDL_R8f5ekhSDOQjyGDnjctvQ=s320" width="320" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #757575; font-family: "Josefin Sans"; font-size: 15.84px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b style="font-weight: revert;">4) Shepherds Pie _ingredienti e dosi -</b> La shepherd’s pie o “sformato del pastore” è un piatto anglosassone, che nacque nel periodo vittoriano come modo per utilizzare gli avanzi. Dal 1930 divenne un piatto consumato regolarmente durante la settimana,creato con gli avanzi dell’arrosto della domenica e servito nelle famiglie il lunedì o il martedì. Può essere considerato come piatto unico, io ho avuto modo di assaggiarlo durante il mio ultimo viaggio in Inghilterra e l’ho trovato delizioso, tanto che una volta tornata in Italia ho voluto cucinarlo per la mia famiglia. Di solito la carne utilizzata per questo piatto è l’agnello ma se volete potete variare utilizzando carne di manzo o di maiale. Ad ogni modo per fare questa deliziosa shepherd’s pie vi occorrerà:Ingredienti e dosi ::1 kg di patate -60 ml di latte - 25 gr di burro - 15 ml di olio extravergine d’oliva-1 cipolla grande tritata finemente-1 carota media tritata finemente -450 gr di carne di agnello trita-150 ml di brodo di carne-2 cucchiai da tavola di prezzemolo finemente tritato-sale e pepe nero macinato .METHOD-Bollite le patate in abbondante acqua per circa 20 minuti o fino a quando saranno morbide. Schiacciatele in una terrina e aggiungete il latte, il burro salate e condite con aromi a vostro piacimento. Versate l’olio in un tegame, quando comincerà a scaldare versateci le carote e le cipolle finemente tritate, cuocete per alcuni minuti o fino a che le cipolle saranno dorate. Aggiungete la carne trita e rosolate tutto per bene, un po’ come per il nostro ragù. Accendete il forno e portatelo alla temperatura di 190°C. Distribuite il composto di carne e verdure in una pirofila che possa andare in forno, mettete il purè in una sac a poche munita di beccuccio a stella e ricoprite la superficie del composto di carne e verdure formando tanti piccoli ciuffi. Mettete in forno la shepherd’s pie per circa 30 minuti fino a quando i ciuffi di patate non siano croccanti e dorati, in alternativa dopo i 30 minuti, potete accendere il grill del forno per 5 minuti. Se volete potete aggiungere durante la cottura della carne un po’ di salsa di pomodoro o qualche goccia di Worcestershire sauce!</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #757575; font-family: "Josefin Sans"; font-size: 15.84px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #757575; font-family: "Josefin Sans"; font-size: 15.84px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="http://lh5.ggpht.com/-IGLITChqN88/T6FaQl7pmJI/AAAAAAAADGw/5Si06Mjqhr8/s1600-h/P1040305%2525281%252529%25255B5%25255D.jpg" style="color: #c34d4e; text-decoration: none;"><img alt="P1040305(1)" border="0" height="299" src="http://lh5.ggpht.com/-oMzkm2bUKqU/T6FaRsrpQlI/AAAAAAAADG4/K4ercgjDaIM/P1040305%2525281%252529_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;" title="P1040305(1)" width="448" /></a></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #757575; font-family: "Josefin Sans"; font-size: 15.84px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #757575; font-family: "Josefin Sans"; font-size: 15.84px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #757575; font-family: "Josefin Sans"; font-size: 15.84px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #757575; font-family: "Josefin Sans"; font-size: 15.84px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ______________<br /></p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">5 )Shepherds Pie _ingredienti e dosi per 10/12 persone_ 2 tablespoons<span> </span>olive oil - 3 lb<span> </span>ground lamb<span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;">(1.5<span> </span>kg)</span> - salt, to taste -pepper, to taste -1<span> </span>large onion, chopped -3<span> </span>large carrots - 6 cloves<span> </span>garlic, grated -1 tablespoon<span> </span>fresh thyme, chopped - 1 tablespoon<span> </span>fresh rosemary, chopped - 2 tablespoons<span> </span>tomato paste -2 tablespoons<span> </span>worcestershire sauce -1 cup<span> </span>red wine<span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;">(240<span> </span>mL) -</span>1 cup<span> </span>chicken stock<span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;">(240<span> </span>mL)</span> -3 lb<span> </span>yukon gold potato<span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;">(1.5<span> </span>kg)</span>, cubed -¼ cup<span> </span>unsalted butter<span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;">(55<span> </span>gr )</span>, 1/2 stick -4<span> </span>large egg yolks -1 cup<span> </span>sour cream<span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;">(230<span> </span>gr)</span> -1 cup<span> </span>grated parmesan cheese<span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;">(110<span> </span>g)</span><span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;">FATE COSI ></span> Preheat the oven to 425°F (220˚C).Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.Pour in the red wine and reduce until almost completely evaporated.Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.Transfer the potatoes to a large bowl and mash until smooth.Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.Bake for 30 minutes, until the potatoes are golden brown.</p><p class="servings-display xs-text-2 xs-mb2" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 1.375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.2; margin-bottom: 1rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 1rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ********************** <br /></p><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br class="Apple-interchange-newline" /><ul class="list-unstyled xs-text-3" style="box-sizing: border-box; columns: auto 1; font-feature-settings: "tnum"; font-size: 1.125rem; font-variant-numeric: tabular-nums; line-height: 1.2; list-style: inside none; margin: 0px; padding: 0px;"><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; margin-bottom: 0.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 0.5rem; padding: 0px;"><span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;"> </span></li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; margin-bottom: 0.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 0.5rem; padding: 0px;"><span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;"> </span><table border="0" cellpadding="0" cellspacing="0" style="-webkit-text-stroke-width: 0px; background-color: #f3edd5; color: black; font-family: verdana, Arial, sans-serif; font-size: 15.2016px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-transform: none; white-space: normal; widows: 2; width: 95%px; word-spacing: 0px;"><tbody><tr><td align="left"><h1 itemprop="name" style="color: #463100; font-family: verdana, arial, sans-serif; font-size: 1.4em; margin-bottom: 6pt; margin-top: 6pt;"><br /></h1></td><td align="right"><br /></td></tr></tbody></table><span face="verdana, Arial, sans-serif" itemprop="description" style="-webkit-text-stroke-width: 0px; background-color: #f3edd5; color: black; font-size: 15.2016px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><p style="font-size: 1em; margin: 1em 0px;"><br /></p><p style="font-size: 1em; margin: 1em 0px;"> </p></span></li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; margin-bottom: 0.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 0.5rem; padding: 0px;"><span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;"> *********</span></li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; margin-bottom: 0.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 0.5rem; padding: 0px;"><span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;"> Spaghetti alla Gricia (pasta a piacere )-ingredienti e dosi per 4 persone _</span>350 grammi di spaghetti grossi .250 gr di guanciale -150 gr di pecorino -(ho usato quello romano ma la ricetta richiederebbe quello di Amatrice, meno salato) -pepe nero -sale(nella ricetta originale è previsto anche lo strutto, che io non ho usato).METHOD-Per prima cosa mettere a bollire l'acqua.Tagliare il guanciale a pezzetti e grattugiare il pecorino.Mettere sul fuoco una padella antiaderente con il fondo spesso e disporvi i guanciale.Farlo rosolare a fuoco molto basso in modo che il grasso si sciolga e la parte magra non bruci.Cuocere la pasta tenendo da parte mezza tazza di acqua di cottura.Scolarla e versarla nella padella del guanciale insieme con il pecorino e una generosa macinata di pepe.Far mantecare la pasta sul fuoco aggiungendo l'acqua di cottura.Servire caldissima aggiungendo ancora un po' di pepe.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqvBlXI8f2oqcGADA9sCaQfIp-tg_39u5qvyq6ZCJ2hIm9HIkOXv76wwegnLVkPcNwQSFlLgVTOL4Gm2qUlbbVuczLr3VMCp1Dc6WcHWkPW8IlQhDQDQSKO__FZplawOmVxjWVl5mcv2iIQpeIgqehbDjxE0nYw-EV4LG4f86NdcCkRyPvK-p7d-dfg/s2048/SKZL5567%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqvBlXI8f2oqcGADA9sCaQfIp-tg_39u5qvyq6ZCJ2hIm9HIkOXv76wwegnLVkPcNwQSFlLgVTOL4Gm2qUlbbVuczLr3VMCp1Dc6WcHWkPW8IlQhDQDQSKO__FZplawOmVxjWVl5mcv2iIQpeIgqehbDjxE0nYw-EV4LG4f86NdcCkRyPvK-p7d-dfg/s320/SKZL5567%5B1%5D.JPG" width="320" /></a></div><br /><br /></li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; margin-bottom: 0.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 0.5rem; padding: 0px;"><span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;"><br /><br /></span></li></ul><p>***</p><p> Lapin au crèmant d'Alsace_ingredienti e dosi per 4 persone-<br /></p><p> <span style="color: #6600ff;">1 lapin coupé en morceaux -</span><span style="color: #6600ff;"> 2c. à soupe de margarine -</span></p><span style="color: #6600ff;"></span><span style="color: #6600ff;"> 2c. à soupe de moutarde forte -</span><br /><span style="color: #6600ff;"></span><span style="color: #6600ff;">40 à 50 cl de crémant débouché la veille ( ou pinot gris ) -</span><br /><span style="color: #6600ff;"></span><div style="margin: 0px; padding: 0px; text-align: center;"><span style="color: #6600ff;">2 sachets de « zwiebel Rahm Schnitzel » pour sauce ( ou 1 sachet pour soupe à l'oignon )<br />sel –poivre - 3 feuilles de laurier-40 cl de crème fraîche-( un peu de sauceline si nécessaire )</span></div><>FATE COSI :Chauffez
la margarine et faites-y revenir un côté des morceaux de lapin jusqu'à
obtention d'une couleur bien dorée. Badigeonnez le côté du dessus avec
de la moutarde, retournez les morceaux de viande pour les faire dorer de
l'autre côté. Salez et poivrez.Versez la poudre pour sauce ( ou
soupe) puis le vin . Ajoutez les feuilles de laurier et faites cuire à
feu doux pendant 45 à 60 minutes ( 25 à 30 mn en cocotte minute ), selon
l'âge et la taille du lapin.Enlevez le couvercle, rajoutez la
crème fraîche et faites cuire à découvert pendant environ 10 minutes.
Rectifiez l'assaisonnement et épaississez la sauce avec de la sauceline
si nécessaire.Servez avec des pâtes fraîches.Cette recette est peu habituelle dans la région mais n'hésitez pas à la tester car vous l'adopterez certainement.<p> </p><p>****</p><p> Brutti ma Buoni_ingredienti e dosi per 8/10 persone :450 gr Mandorle-5 Albume d'uovo-350 gr Zucchero-qb Cannella -1 bustina Vanillina-qb Burro-qb Farina 00.METHOD-<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #666666; display: inline; float: none; font-family: "Times new roman"; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In un pentolino contenente dell’acqua in ebollizione, immergete le mandorle per alcuni minuti e, successivamente, privatele della pellicina. Adagiatele su una teglia da forno, fatele tostare (Attenzione a non farle bruciare) e quando saranno pronte tritatele in modo grossolano. Da parte dividete i tuorli dagli albumi e montate a neve ben soda questi ultimi. Al composto così ottenuto aggiungete, poco per volta in modo delicato, le mandorle precedentemente preparate, lo zucchero, la cannella in polvere e la bustina di vanillina. Ora che l’impasto è pronto non resta che cuocerlo: Versate il composto all’interno di un pentolino (E’ consigliabile effettuare questo passaggio in un tegame di rame dal fondo stagnato) adagiatelo su un fuoco basso e lasciatelo cuocere lentamente, continuando a mescolare con l’aiuto di un mestolo di legno, finché il tutto non avrà assunto un colorito bruno e lucido. Successivamente imburrate e infarinate una teglia da forno (Potete anche rivestire la placca con un foglio di carta oleata) e, con l’aiuto di un cucchiaio (Se l’impasto risulta appiccicaticcio bagnate, di tanto in tanto, il cucchiaio con dell’acqua tiepida), adagiatevi dei piccoli “mucchietti” di impasto, facendo molta attenzione a distanziarli, in quanto in fase di cottura il composto crescerà. Una volta terminato tutto l’impasto, infornate la teglia per circa 30 minuti a 150°-160°, trascorso questo tempo, abbassate la temperatura a 130° e continuate la cottura per altri 10 minuti (I brutti ma buoni saranno pronti quando l’impasto risulterà asciutto, e solo in quel caso sarà possibile toglierli dal forno). A questo punto lasciate raffreddare i biscotti brutti ma buoni a temperatura ambiente, successivamente toglieteli dalla teglia da forno e adagiateli in una scatola chiusa ermeticamente. Un piccolo consiglio: è importante sistemare i brutti ma buoni in un contenitore ben chiuso in quanto si dovrà conservare la consistenza friabile.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxEhMgvsP0J-1opvaAuy8R8h3ZuyEMtl6ocOIcLmpgni_arjC3x5g_QCX0SnH5KOuMKRTiPBRQ-mkHB8MblCXzd8O6ZYgC3E69pTHxlJeyRytXdctOUWRvqnQqAimCTEYZ8bcPUSm2ZkKDjsWlah_S-hEVVJa_ZwsmUXXn39_KaL5pu1zvCUgLo7N99A=s1508" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1297" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxEhMgvsP0J-1opvaAuy8R8h3ZuyEMtl6ocOIcLmpgni_arjC3x5g_QCX0SnH5KOuMKRTiPBRQ-mkHB8MblCXzd8O6ZYgC3E69pTHxlJeyRytXdctOUWRvqnQqAimCTEYZ8bcPUSm2ZkKDjsWlah_S-hEVVJa_ZwsmUXXn39_KaL5pu1zvCUgLo7N99A=s320" width="275" /></a></div><br /><br /><p></p><p><span face="Raleway, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></p><p> </p><p>*</p><p> Anguilla alla piacentina _ingredienti e dosi :1 anguilla da 1,6 kg. o 2 da 800 gr.--20 gr. di burro -2 foglie di salvia-1 cipolla piccola-Sedano q.b.-1 aglio a spicchi -200 gr. di pomodori -1 dl. di vino bianco -Farina 00 q.b.-Noce moscata q.b.-Sale e Pepe q.b.METHOD-Pulite l'anguilla e incidete la pelle intorno alla testa utilizzando un coltello ben affilato; afferrate con la mano sinistra la testa dell'anguilla accuratamente avvolta in uno straccio, perché non sfugga alla presa delle mani, quindi con la mano destra sollevate a questo punto la pelle e sfilatela, tirando con forza verso la coda; evisceratela, lavatela e tagliatela a tocchi, eliminando la testa.Tritate la cipolla. In una padella fate fondere il burro; quando sarà caldo, unite la cipolla tritata, la salvia, il vino bianco, la polpa di pomodoro, una presa di noce moscata grattugiata e una di pepe; infarinate i pezzi di anguilla e cuoceteli nell'intingolo preparato.Tritate lo spicchio d'aglio assieme a sedano e prezzemolo, e uniteli all'anguilla; mescolate, insaporite con un pizzico di sale e fate cuocere, a fuoco lentissimo e a recipiente coperto, per circa 20 minuti. Servite la preparazione in tavola caldissima.Per un'anguilla più soda, soffriggetela nel burro con tutte le verdure e solo successivamente aggiungete il vino e la salsa di pomodoro.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbvFQdhOioXUHJtwBszZ5ldmIQ0Pr4wsrMgknCePOpYgCpHu5UDPGgIrXKMRAfzwhxnNANDcjH_tfBzuyaiXjlzVN3z0P-kLF3MdyWbLP3YtewjMGBZxZbnAFLelojclMC0-zZ8bQ9J8A/s1742/KMZVE2297%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1378" data-original-width="1742" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbvFQdhOioXUHJtwBszZ5ldmIQ0Pr4wsrMgknCePOpYgCpHu5UDPGgIrXKMRAfzwhxnNANDcjH_tfBzuyaiXjlzVN3z0P-kLF3MdyWbLP3YtewjMGBZxZbnAFLelojclMC0-zZ8bQ9J8A/s320/KMZVE2297%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p><br /></p><p>**</p><p>Paella fruits de mer _ingredienti e dosi per 6/8 persone-Temps de préparation : 35 minutes- 500 gr de riz- 1 kg de filet de poulet- 500 gr de calamars- 1 l de moules- 15 grosses crevettes-- 2 poivrons- 1 kg de tomates- 2 oignons- 3 gousses d'l'ail- 3 doses de safran-- 1 l de bouillon de volaille- 5 cuillères à soupe d'huile d'olive- sel et poivre-FATE COSI >>Découper
le poulet en morceaux, nettoyer les moules, émincer les poivrons, peler
et concasser les tomates, hacher les oignons et l'ail.Mettre
l'huile dans le plat et faire dorer les morceaux de poulet. Ajouter les
calamars, les oignons tout en remuant puis mettre les tomates, l'ail, le
safran, le sel et le poivre. Laisser cuire 5 minutes en remuant avant
d'incorporer le riz, et le bouillon.Y plonger les crevettes et les moules, porter à ébullition puis laisser cuire environ 30/35 minutes.</p><p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p><p> </p><p> </p><p>***</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #4c4a47; font-family: "Source Sans Pro", sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin: 0px 0px 20px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Triglie alla livornese_ingredienti e dosi per 2 persone:6 triglie fresche-2 spicchi di aglio-prezzemolo tritato-olio extravergine d’oliva - 400 gr pomodori datterino pelati (oppure 500 gr pomodorini freschi) -10 olive nere-2 cucchiai di capperi-sale-peperoncino.METHOD .Lava le triglie, eviscerale ma lasciale intere.Se hai acquistato i capperi sotto sale, metti in ammollo con abbondante acqua e risciacquali molto bene.Trita l’aglio e il prezzemolo e falli rosolore in padella con dell’olio d’oliva aggiungendo il peperoncino.Aggiungi i pomodorini (oppure i pomodori freschi tagliati a cubetti piccoli), schiacciali un poco con la forchetta e aggiusta di sale.Lascia cuocere i pomodorini per circa 10 minuti, con il coperchio in modo da far evaporare parte del liquido.Aggiungi in padella anche le triglie, i capperi e le olive nere.Copri con il coperchio e lascia cuocere per circa 10 minuti a fiamma moderata.Poi rimuovi il coperchio e lascia cuocere per altri 5/7 minuti in modo che il sughetto restringa un poco.Spolvera con prezzemolo tritato e servi con delle fette di pane.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVn01r9GEJpXidXXf-xk6EWrgKTakDECDCWMcB7q2WzL4XDX9JoFpBGLQuXmRG25zUCKl9d1cqOm-5wV_axecXd6522QCeqMfjq3nvVQlsaEob76eNHKUXBlTb4e3vtXPtTWDD9_rBZchH/s1794/JOSK3885%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1794" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVn01r9GEJpXidXXf-xk6EWrgKTakDECDCWMcB7q2WzL4XDX9JoFpBGLQuXmRG25zUCKl9d1cqOm-5wV_axecXd6522QCeqMfjq3nvVQlsaEob76eNHKUXBlTb4e3vtXPtTWDD9_rBZchH/s320/JOSK3885%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p><br /></p><p> </p><p> ***</p><p style="border: 0px none; box-sizing: border-box; color: dimgrey; font-size: 1em; line-height: 26px; margin: 0px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;"> Cavolfiore affocato ( Sicilia )_ingredienti e dosi :<span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">cavolfiore violetto dell’Etna di 1 kg circa</span><span> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">o in sostituzione un altro cavolfiore, va benissimo quello romanesco</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">-100</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">formaggio siciliano col pepe</span><span> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">pecorino</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">-15</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">olive nere</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">-4</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">filetti di acciuga</span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">-Mezza cipolla bianca o due cipollotti freschi</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">-1</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">bicchiere di vino rosso</span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">-Sale e pepe</span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; font-size: 16.2px; margin: 0px; padding: 0px; vertical-align: baseline;">-Olio extra vergine.METHOD-</span>Lava il cavolfiore viola e taglialo a fette di circa mezzo centimetro.Metti un giro d’olio in una padella antiaderente (io ho usato una di diametro 26) e metti un primo strato di fette di cavolfiore disponendole a raggiera in modo da coprire tutti i buchi.A questo punto aggiungi delle fettine di formaggio, delle fettine di cipolla o di cipollotto fresco, le olive denocciolate e tagliate a pezzi e un filetto di acciuga spezzettato. Spolvera di sale e pepe.Ricopri facendo un nuovo strato di fette di cavolfiore e ripeti lo strato con il resto degli ingredienti (Io ho fatto tre strati di cavolfiore).Adesso spolvera nuovamente con pepe e sale e metti il coperchio sopra il cavolfiore che probabilmente sborderà dalla padella. É normale, lascia il fuoco basso e aspetta che appassisca.Dopo mezzora aiutandoti con il coperchio gira il tutto come fosse una frittata e Continua la cottura per un’altra mezzora.A questo punto aggiungi un bel bicchiere di vino rosso, fai sfumare qualche istante, poi chiudi nuovamente con il coperchio e lascia che si asciughi completamente il liquido.Servi caldo oppure tiepido, ma anche freddo è buono… insomma hai appena preparato il cavolfiore affogato alla catanese .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe5w3GCNymVdLt8wQkJCD34v6AR1Do9Ay7GJQXf75eMU9Wl19TDCtjaFH8EqC304-7YeIYctMOFBsQh9LPa_5kgGeY6yKg4vy5AoldAhGY5DiIA0Jpu1EZ8xtUBgFj3Os8BB9PnK_pT1d/s1233/SHXJE8863%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1036" data-original-width="1233" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe5w3GCNymVdLt8wQkJCD34v6AR1Do9Ay7GJQXf75eMU9Wl19TDCtjaFH8EqC304-7YeIYctMOFBsQh9LPa_5kgGeY6yKg4vy5AoldAhGY5DiIA0Jpu1EZ8xtUBgFj3Os8BB9PnK_pT1d/s320/SHXJE8863%255B1%255D.JPG" width="320" /></a></div><br />. <p></p><p> </p><p>***<br /></p><p> Squid in sauce marinara over linguine_ingredienti e dosi per 3/4 persone :<span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">12</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">ounces</span><span> </span></span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">linguine</span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"> ,1-1/2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">lbs</span><span> </span></span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">calamari</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: italic; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">squid, cleaned</span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"> , 1/4</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">cup</span><span> </span></span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">extra virgin olive oil</span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"> , 5</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">cloves</span><span> </span></span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">garlic</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: italic; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">very finely chopped</span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"> , 1/2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">teaspoon</span><span> </span></span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">crushed red pepper</span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"> , 1</span><span> </span></span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">container</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: italic; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">28-ounce crushed or undrained diced tomatoes</span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"> , 1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">teaspoon</span><span> </span></span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">dried oregano</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"> , Salt and freshly ground black pepper</span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"> , 2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: 400; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">tablespoons</span><span> </span></span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">fresh parsley</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: italic; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;">chopped .FATE COSI.</span>Separate the tentacles from the calamari bodies. Remove any hard cartilage from the base of the tentacles or interior of the “tubes” and slice the bodies into 1/4″ rounds. Rinse the calamari in cold water, drain thoroughly, pat dry and refrigerate until you are ready to add it to the marinara.Heat a large pot of salted water to boiling for the linguine.Heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and sauté until the garlic is fragrant and barely golden, 2 minutes (do not brown).Add the tomatoes and oregano and season to taste with salt and freshly ground black pepper. Simmer gently for 15 to 20 minutes. Taste and adjust the seasoning if necessary.Add the calamari and simmer just long enough for it to turn opaque, about 3 minutes. Stir in the parsley, remove from the heat and cover to keep warm.Cook and drain the linguine according to package directions.To serve, plate individual portions of linguine and ladle sauce over each.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdZ7Cr9Hb4NNZMtI1L8Pn9O8bqP-sczR9v9V0MO-84P7h-mWuybG1izoyermYGS9Q0aMOpxt2MwNokb2mgM9gK-oY32cLR3P0vZy7vNopWYtxCKlROKRFxAZCkTYmOTSgOfeFOXTI-cmS/s1511/DPIR1667%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1036" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdZ7Cr9Hb4NNZMtI1L8Pn9O8bqP-sczR9v9V0MO-84P7h-mWuybG1izoyermYGS9Q0aMOpxt2MwNokb2mgM9gK-oY32cLR3P0vZy7vNopWYtxCKlROKRFxAZCkTYmOTSgOfeFOXTI-cmS/s320/DPIR1667%255B1%255D.JPG" width="219" /></a></div><br /><br /><p></p><p><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="background: none 0% 0% repeat scroll transparent; box-sizing: border-box; font-family: inherit; font-size: 17.1px; font-style: italic; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline; white-space: normal;"><br /></span></p><p><br /></p><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background: none 0% 0% repeat scroll rgb(255, 255, 245); border: 0px none; color: #110009; font-family: "Open Sans", Arial, sans-serif; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.5rem; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> Agnello aggassato ( Sicilia )_ingredienti e dosi per 4 persone :1,5kg di agnello a pezzi, 600 gr di patate, 4 pomodori maturi, 1 grossa cipolla, 1 foglia di alloro, 1 limone, 1 mazzetto di prezzemolo, ½ bicchiere di vino bianco secco, olio extravergine d’oliva, sale, pepe.METHOD-Lavate l’agnello in acqua e succo di limone e asciugatelo bene; poi, rosolatelo in un tegame con la cipolla affettata finemente, l’alloro (che eliminerete alla fine) e 5 cucchiai d’olio.Quando sarà dorato in modo uniforme, bagnate con vino e fate evaporare. Aggiungete, quindi, le patate tagliate a dadi e lasciate insaporire tutto, per qualche istante;poi, unite i pomodori pelati, privati dei semi e spezzettati, il prezzemolo tritato, una presa di sale e una spolverata di pepe. Coprite a filo con acqua calda e fate cuocere dolcemente per circa 1 ora.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwN9JboWO0CB2XkY_pT-Z06ALvb1uLS-haUrklZyggEF8L9tonMTBdIF5DzvaxVOql9kLf8Pp0zigbsspyYIO2JEzv5kH9iNXNGLgtoDkwP4GC_ncHOw3YUe8nJ8lA0WI22pvEybH-8Kw3/s1536/EIIT0105%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1261" data-original-width="1536" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwN9JboWO0CB2XkY_pT-Z06ALvb1uLS-haUrklZyggEF8L9tonMTBdIF5DzvaxVOql9kLf8Pp0zigbsspyYIO2JEzv5kH9iNXNGLgtoDkwP4GC_ncHOw3YUe8nJ8lA0WI22pvEybH-8Kw3/s320/EIIT0105%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p> </p><p>++</p><p> Poutine_ingredienti e dosi :12 pommes de terre Idaho -2 paquets de fromage en grains - 1 sachet de sauce à poutine Valentine - 1 sachet de sauce brune St-Hubert -1 c. à table de poudre de la sauce demie-glace Knorr - Huile d'arachide pour la friture . FATE COSI >>Couper les pommes de terre en grosses juliennes (environ 1/4 de pouce).Cela
prend entre 20 et 30 minutes pour cuire les pommes de terre dans la
friteuse et vous devez les faire cuire en 2 fois puisqu'une friteuse
régulière ne prend pas toute cette quantité de pommes de terre. C'est
pourquoi vous devez calculer environ 1 heure pour le temps de cuisson.Cuisson
des pommes de terre: Faire cuire la moitié des pommes de terre dans
l'huile d'arachide jusqu'à ce qu'elles commencent légèrement à brunir
(environ 12 minutes). Les retirer de l'huile et les passer sous l'eau
froide pendant environ 30 secondes. Les remettre dans l'huile pour un
autre 15 minutes jusqu'à ce qu'elles soient bien dorées. Répéter cette
opération avec l'autre moitié des pommes de terre.Préparer les 2
sachets de sauce (Valentine et St-Hubert) tel que l'emballage. Vous
pouvez les mélanger pour éviter de salir 2 bols. Ajouter la c. à table
de poudre demie-glace à la préparation. Cuire au micro-ondes jusqu'à ce
que la sauce soit épaisse.Napper les frites de fromage en grains et de sauce et déguster.</p><p> **********<br /></p><p> </p><h1 class="bloc_title">
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C'est une spécialité du Québec. En fait c'est des frites
avec un genre de sauce barbecue et du fromage en grains (genre de
mozarella qui a pas de goût) c'est bon çà vaut le coup d'en manger au
moins une fois dans sa vie mais çà bourre bien!<br />çà me fait penser un peu au Welsh sauf qu'il y a pas de pain lol et de chedar fondu...en fait c pas pareil hum
</div></div><p>++<br /></p><p> </p><p> </p><p>Anatra speziata all'arancia ( Vit nau cam ) _ingredienti e dosi : 1anatra da circa 2 Kg -250 ml di olio per friggere -2 peperoncini rossi -2 cucchiai di zucchero -750 ml di succo d’arancia - 1 arancia > Per la marinata >>2,5 cm di zenzero -2 peperoncini rossi - 1 cucchiaio di salsa di pesce -Sale - Pepe bianco - >>> METHOD-Per la marinata, pelate e tritate lo zenzero, sminuzzate i peperoncini privati dei semi e riunite tutti gli ingredienti in una ciotola, mescolando con cura. Tagliate l’anatra a pezzi e ponetela nella marinata, bagnandola uniformemente. Lasciate riposare per almeno un’ora.In un wok, portate l’olio al punto di ebollizione e friggetevi i pezzi d’anatra pochi per volta, circa 5 minuti per lato, fino a quando non diventano dorati e ben cotti. Prelevateli e tamponateli con carta da cucina. Tenete da parte la marinata.Lasciate solo un cucchiaio d’olio nel wok, eliminando il resto, e scaldatelo a fuoco medio, versandovi poi la marinata e unendo poi gli altri 2 peperoncini affettati sottilmente e privati dei semi e lo zucchero. Fate cuocere finché lo zucchero comincerà a caramellare, quindi versate il succo d’arancia e i pezzi di anatra fritta. Abbassate il fuoco al minimo e lasciate cuocere l’anatra a pentola scoperta per circa 2 ore, mescolando di tanto in tanto, fino a quando il sugo si riduce e si addensa. Aggiungete l’arancia sbucciata e divisa in spicchi e togliete dal fuoco.Sistemate l’arancia su un piatto da portata, cospargetela con la buccia d’arancia grattugiata e servite (eventualmente) con riso al vapore a parte.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG222LVaioutmUDK6tk5ZqS79-Zxkk_OdyGmDyNRQXg7mfaEeFAnlrDDcQrgIuHOMaQ95dizCdvZhRz0WKy4EiV4V8w-NFDHqcQr7cQbi-Rc66g7zvP9AKxZqbb_mds2McMLYAlNEqgiB/s2048/ABBI0506%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG222LVaioutmUDK6tk5ZqS79-Zxkk_OdyGmDyNRQXg7mfaEeFAnlrDDcQrgIuHOMaQ95dizCdvZhRz0WKy4EiV4V8w-NFDHqcQr7cQbi-Rc66g7zvP9AKxZqbb_mds2McMLYAlNEqgiB/w400-h274/ABBI0506%255B1%255D.JPG" width="400" /></a></div><br />.********salsa di pesce ( Nuoc mam cham- Vietnam )> 60 ml acqua ( or succo di cocco ) -1 cucchiaio di aceto di vino-3 cucchiaini di zucchero-1 peperoncino rosso-2 spicchi di aglio-1 cucchiaio di succo di lime - 2 cucchiai di salsa di pesce ( nuoc mam cham ) -FATE COSI : in un tegame portate a ebolizione l'acqua or succo di cocco con l'aceto e lo zucchero , quando sarà a bollitura e sarà sciolto lo zucchero , lasciate riposare a parte fuori dal fuoco , unite il peperoncino trito privato dei semi , il succo di lime e l'aglio schiacciato e unite assieme il tutto al brodo di aceto-zucchero-acqua , fate cuocere per 10 minuti .<br /><p></p><p> ****</p><p> Paste di mandorle_ingredienti e dosi per 50/60 pezzi :<span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">500</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">farina di mandorle</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">-300</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">zucchero a velo</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">-80</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">albume d'uovo</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">-2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">cucchiai</span><span> </span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">miele d'acacia</span><span class="wprm-recipe-ingredient-amount" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">-5</span><span> </span><span class="wprm-recipe-ingredient-unit" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">gocce</span><span> </span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">aroma alla mandorla amara</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; opacity: 0.7; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">oppure liquore Sambuca</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">-scorza d'arancia q.b.>Per decorare >></span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> confetti di anice q.b.</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">granella di pistacchio q.b.</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">granella di nocciole q.b.</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">mandorle a lamelle q.b.</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">mandorle intere q.b.</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">ciliegie candite q.b.</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">scorze d'arancia candita q.b.</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">zucchero a velo q.b.</span><span class="wprm-recipe-ingredient-name" style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; float: none; font-size: 16px; font-weight: 600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -2px !important; margin: -2px 0px 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">zucchero semolato q.b.<span style="background-color: red;"><span>Utensili >>></span></span></span>ciotola o planetaria,carta da forno,sac à poche in tela,bocchetta grande a stella,pellicola trasparente.METHOD-<span style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; display: block; font-size: 16px; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">In una ciotola o in planetaria con gancio a foglia, inserite la farina di mandorle, lo zucchero a velo, la scorza d’arancia, il miele d'acacia e le gocce di mandorla amara. Iniziate a mescolare per qualche secondo per amalgamare gli ingredienti.</span><span style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; display: block; font-size: 16px; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Poi, poco per volta, unite gli albumi d’uovo al composto e mescolate fino a quando si saranno assorbiti. Continuate fino ad esaurimento, ci vorrà qualche minuto. Amalgamate tutti gli ingredienti fino ad ottenere un impasto umido dalla consistenza medio dura, tale da permetterci di lavorarlo con le mani.</span><span style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; display: block; font-size: 16px; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Lasciate riposare l'impasto in frigo, coperto con della pellicola per almeno 24 ore. Questo tempo servirà ad amalgamare bene i sapori ed estrarre gli oli della mandorla.</span><span style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; display: block; font-size: 16px; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Per formare i pasticcini dovrete utilizzare la sac à poche in tela molto resistente (quella da pasticcere) e una bocchetta grande dentellata. Vi sconsigliamo la sac à poche usa e getta, l'impasto da lavorare è molto compatto, riuscirebbe a fare uscire la bocchetta dalla sacca.</span><span style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; display: block; font-size: 16px; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Rivestite una teglia con della carta da forno e con l'aiuto della sac à poche, lavorate l’impasto con un movimento circolare dall’esterno verso l’interno, formando delle piccole roselle, distanziandole fra di loro. I pasticcini possono essere guarniti con frutta candita o mandorle pelate, alcuni tipi vanno ricoperti totalmente di zucchero a velo .</span><span style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; display: block; font-size: 16px; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Per ottenere dei pasticcini senza sac à poche, vi basterà inumidirvi le mani con un poco d'acqua e modellarli. Modellate delle palline una per volta e, appena saranno pronte, passatele nei confetti d’anice come se fosse una panatura, facendo una leggera pressione in modo che i confetti aderiscano su tutta la superficie della sfera. Poi, trasferiteli sulla teglia rivestita da carta da forno, distanziandoli fra di loro. Fate allo stesso modo con le granelle e lo zucchero .<span style="background-color: transparent;">In quelle che sono state passate nello zucchero a velo, praticate dei pizzicotti dando una forma irregolare. Lasciate qualche pallina da parte per decorarle con mandorle, ciliegie candite o scorza d’arancia.</span><span style="background-color: transparent;">I pasticcini formati vanno lasciati riposare in frigorifero per tutta la notte.</span><span style="background-color: transparent;">Una volta terminato il periodo di riposo, si lasciano giungere a temperatura ambiente e si infornano in modalità statico per 15-20 minuti a 170 °C nel forno già caldo, sul primo livello sopra al piano intermedio.</span><span style="background-color: transparent;">Dovranno risultare leggermente dorati, fragranti fuori e morbidi dentro. Non preoccupatevi se vi sembrano troppo morbidi, si induriranno raffreddandosi. Prima di rimuoverli dalla teglia, fateli raffreddare completamente e sistemateli in una scatola o in un contenitore ermetico. Gustati il giorno dopo saranno ancora più buoni ..</span></span><span style="background: none 0% 0% repeat scroll transparent; border: 0px none; box-sizing: border-box; color: #333333; display: block; font-size: 16px; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNnzTFCKBpdHqzB_FRulnkzP9Da4It5JtLgLWnbc88v7rM6us8gfI8LUF8eFnWczd_ST4JyMQ3fn7ZFymsyeZHe66A0-blHVtQAsGSY6GDZMk5agrSNtlOsjXYh8EG2dJslV5r6ZcL7RpYOPvP0eXVhYD3S60DX3n71giRSX3xqkSnyt_ChkRrw0sDVw/s1353/LWNH4353%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1353" data-original-width="843" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNnzTFCKBpdHqzB_FRulnkzP9Da4It5JtLgLWnbc88v7rM6us8gfI8LUF8eFnWczd_ST4JyMQ3fn7ZFymsyeZHe66A0-blHVtQAsGSY6GDZMk5agrSNtlOsjXYh8EG2dJslV5r6ZcL7RpYOPvP0eXVhYD3S60DX3n71giRSX3xqkSnyt_ChkRrw0sDVw/w249-h400/LWNH4353%5B1%5D.JPG" width="249" /></a></div><br /><p></p><p>*****<br /></p><p><br /></p><p> Dwaeji Bulgogi_ingredienti e dosi per 5 persone -<br /></p><p> <b style="text-align: center;"><i>- 500 gr de poitrine de porc - 1 oignon vert - 1 demi carotte -</i></b></p><div style="margin: 0px; padding: 0px; text-align: center;"><b><i>- 1 cuillère à soupe de Gochujang <span style="color: black;">(pâte de piment rouge)</span> - 1 cuillère à soupe d'ail écrasé - 4 cuillères à soupe de sauce soja - 3 cuillères à soupe d'huile de sésame -<br />- 1 cuillère à soupe de sucre ou de miel liquide - huile de tournesol -<br />- graines de sésame - samjang<span style="color: black;"> (pâte de soja légèrement piquante) -FATE COSI >></span>Mélangez
le gochujang, l'ail, la sauce soja, l'huile de sésame et le sucre dans
un grand saladier. Coupez l'oignon vert et la carotte en lamelles.
Placez-les dans le saladier avec la viande de porc. Mélangez bien <span style="color: black;">(à la main avec 1 gant jetable par exemple).</span>Laissez mariner 1 heure minimum. Dans une poêle, versez un petit filet d'huile et faites revenir la viande <span style="color: black;">(plus les tranches sont fines, plus la cuisson est rapide)</span>. Parsemez de graines de sésame.A déguster avec une noisette de samjang <span style="color: black;">(pâte de soja légèrement piquante) </span>et enrobé d'une feuille de batavia par exemple. A côté, vous pouvez préparer du riz blanc. </i></b></div><p> °°°°°°°°°°°°°°°°°°°°<br /></p><p> Trippa alla siciliana _ ingredienti e dosi -500 gr trippa-2 gr cipolla-1 peperoncino rosso- 3 patate medie-300 ml salsa di pomodoro ciliegino-20 ml olio extra vergine d'oliva-1 pizzico sale .METHOD-<span face="Quicksand, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #303030; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mettiamo la trippa in una pentola con l'acqua e un pizzico di sale e facciamola cuocere per circa 45 minuti. Appena e' cotta scoliamola e tagliamola a listarelle. Prendiamo un tegame mettiamo un filo d'olio extra vergine d'oliva e facciamo soffriggere la cipolla tritata finemente. appena e' dorata uniamo le patate tagliate a pezzi e continuiamo a rosolare, aggiungiamo la salsa di pomodoro ciliegino e la trippa tagliata a listarelle. Regoliamo di sale e aggiungiamo il peperoncino rosso tagliato a pezzi, copriamo con un coperchio e facciamo cuocere per circa 35 minuti fino a quando le patate risulteranno tenere. A cottura ultimata impiattiamo e serviamo.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQieMUL5rPXG2j1ydeHLkw0pNZnE7n7Gv0NWumIuK4lHb53FpAO8Vz5qUpo-LOzoT_YmVNDWaxi-wRKZtf9BASsjFNrKTDQenU_MF4zDHzP8e9NTsSwLIM3jnifT1nGILSHKHoRNwxBAM/s1288/VMXL8920%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1158" data-original-width="1288" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQieMUL5rPXG2j1ydeHLkw0pNZnE7n7Gv0NWumIuK4lHb53FpAO8Vz5qUpo-LOzoT_YmVNDWaxi-wRKZtf9BASsjFNrKTDQenU_MF4zDHzP8e9NTsSwLIM3jnifT1nGILSHKHoRNwxBAM/s320/VMXL8920%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p> </p><p> </p><p> </p><p>°°°°°°</p><p style="box-sizing: border-box; margin: 0px 0px 10px;"> Vellutata di ceci e patate _ingredienti e dosi -Ceci, 400 gr -Patate a pasta bianca, 200 gr -<br style="box-sizing: border-box;" />Carote, 300 gr -Brodo vegetale, 500 ml-Prezzemolo, un paio di rametti-Sale, q.b.-Porro, q.b.<br style="box-sizing: border-box;" />Olio extravergine d’oliva .METHOD-Iniziate dalla preparazione dei ceci. Prima di cuocerli, i ceci secchi devono essere messi in ammollo in acqua per almeno 12 ore (attenzione: non superate mai le 24 ore), sostituendo l’acqua ogni 6 ore. Passato il tempo di ammollo, scolateli e sciacquateli con cura. Lessateli in acqua salata per 2 ore, meglio se a fuoco lento per renderli più morbidi.Ora dedicatevi alla preparazione della crema. Preparate un soffritto di porro e lasciatelo appassire.Lavate accuratamente e pelate le patate e le carote, tagliatele a cubetti e unitele al soffritto, fatele cuocere a fuoco basso per 20 minuti aggiungendo di tanto in tanto del brodo vegetale. Quando le verdure saranno cotte, unite 200 g dei ceci che avete precedentemente preparato e passate il tutto con un frullatore a immersione. Versate un filo d’olio extravergine d’oliva e amalgamate bene. Unite i restanti 100 g di ceci alla vellutata appena preparata e mantecate a fuoco basso per un paio di minuti. Servite la cremosa ben calda, decorando con i restanti 100 g di ceci e con delle foglioline di prezzemolo tritato.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIA3-j07iIzHZuB_qXgJIPOG6J1BpEqNAAWwfdnxQHWB7lJufBQVvjlwrstfowxPdRC547YCusmewxe5y7dbSVs_472HPzgfuR5Er1yi08sADBgqNrg5riJxRxjsWzP4OF72Wp5xYDHMNN/s1551/IMG_E2090%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1551" data-original-width="1343" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIA3-j07iIzHZuB_qXgJIPOG6J1BpEqNAAWwfdnxQHWB7lJufBQVvjlwrstfowxPdRC547YCusmewxe5y7dbSVs_472HPzgfuR5Er1yi08sADBgqNrg5riJxRxjsWzP4OF72Wp5xYDHMNN/s320/IMG_E2090%255B1%255D.JPG" width="277" /></a></div><br /><br /><p></p><div class="body-innerwrapper" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: Raleway, sans-serif; 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margin-left: auto; margin-right: auto; padding-left: 15px; padding-right: 15px; width: 1170px;"><div class="row" style="box-sizing: border-box; margin-left: -15px; margin-right: -15px;"><div class="col-sm-3 col-md-3" id="sp-user2" style="box-sizing: border-box; float: left; min-height: 1px; padding-left: 15px; padding-right: 15px; position: relative; width: 292.5px;"><div class="sp-column" style="box-sizing: border-box;"><div class="sp-module" style="box-sizing: border-box; margin-top: 0px;"><div class="sp-module-content" style="box-sizing: border-box;"><div class="custom" style="box-sizing: border-box;"><br class="Apple-interchange-newline" /><br /></div></div></div></div></div></div></div></section><p> </p><p>°°°°°°°°°°°°°°°<br /></p><p> Roti de porc_ingredienti e dosi >><br /></p><h1 class="bloc_title">
</h1>
<div class="post clearfix" id="article_maxified_container">
<div class="text-image-container" itemprop="articleBody"><br />1 roti de porc<br />1 bocal de sauce tomate nature<br />1 verre de vin blanc<br />3 poivrons grillés à l'huile<br />1 petit bocal de câpres (facultatif)<br />Herbes de provence<br />Poivre et sel<br />1 oignon<br />FATE COSI >>Emincer
l'oignon. Faire fondre un morceau de matières grasses ou un peu d'huile
d'olive dans une cocotte et faire revenir l'oignon. Placer le roti de
porc par dessus et le faire dorer sur toutes ses faces.<br />Découper les poivrons en petits morceaux et les ajouter dans la cocotte.<br />Mouiller avec le vin blanc et la sauce tomate.<br />Assaisonner avec le sel, le poivre et ajouter les herbes de provence.<br />Laisser cuire une petite heure à température douce.<br />Ajouter les câpres juste avant de servir juste le temps de les réchauffer.<br /></div></div><p> </p><p> </p><p>****<br /></p><p style="box-sizing: border-box; font-size: 1em; margin: 0px; padding: 0px;"> Pizzoccheri alla valtellinesi_ingredienti s e dosi :<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">400</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">farina di grano saraceno -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 100</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">farina bianca</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">burro</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -250</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">formaggio Valtellina Casera DOP</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 150</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">formaggio grana da grattugia</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">verze -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 250</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">patate</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -qb</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sale</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-qb</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">pepe</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">spicchio</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">aglio.METHOD-</span>Mescolare le due farine, formare la classica fontana. Aggiungere nel buco sulla cima acqua fresca e lavorare piano per circa 5 minuti. Con il matterello tirare la sfoglia fino a uno spessore di 2/3 mm dalla quale si ricavano delle strisce di circa di 7-8 cm. Sovrapporre le fasce e tagliarle nel senso della larghezza, ottenendo delle tagliatelle larghe circa 5 mm.Mettere a bollire dell’acqua salata e cuocere le verdure: tagliare le patate a tocchetti e le verze a piccoli pezzi.Quando i pizzoccheri sono pronti, metterli a cuocere nella stessa pentola per circa 10 minuti.Friggere del burro con uno spicchio d’aglio, tagliare i Casera Dop a scaglie o quadretti e grattuggiare il formaggio grana.Quando i pizzoccheri sono pronti, raccoglierli assieme a verze e patate con la schiumarola e versarne una parte in una teglia ben calda. Cospargere lo strato di pizzoccheri con formaggio grana grattugiato e Valtellina Casera DOP a scaglie, e continuare a strati alternando pizzoccheri e formaggio.Infine, friggere il burro con l’aglio lasciandolo colorire per bene. Versarlo sfrigolante sui pizzoccheri. Senza mescolare, servire i pizzoccheri bollenti con una macinata di pepe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIhwTX7zMX_Fpnz027NhNJCY9avLFnrveazbdWVgnQ2_SibboLKYKJYhGV7_s6o79nm3X1BphTITNsX1nhxhCsgVCkwFYQwoqPFbpVrhKvI_t8_iWuW4zF02WVgGq3crlMRbyqkd-8Rzm/s1632/IMG_E2003%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="905" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIhwTX7zMX_Fpnz027NhNJCY9avLFnrveazbdWVgnQ2_SibboLKYKJYhGV7_s6o79nm3X1BphTITNsX1nhxhCsgVCkwFYQwoqPFbpVrhKvI_t8_iWuW4zF02WVgGq3crlMRbyqkd-8Rzm/w221-h400/IMG_E2003%255B1%255D.JPG" width="221" /></a></div><br /><br /><p></p><p><br /></p><p> </p><p> *****</p><p> Filet Wellington au foie gras _ingredienti e dosi :: <br /></p><p> >>1 filet de boeuf de 1.180 kg -</p>persil - 10 cl de porto - 4 cl de cognac ( facultatif ) - sel , poivre -<br />350 de foie gras de canard ou de mousse de canard - 5 échalottes - 1 jaune d'oeuf -<br />20 cl de crème liquide -900 gr de champignon de Paris - huile , beurre -<br />2 pâtes feuilletées .>>> Pour la sauce Porto : 10 cl de vin rouge Porto , 50 gr de beurre ,<br />2 c à s de farine , 2 à 3 verres d'eau .FATE COSI .Faites dorer le filet de boeuf à l'huile sur toutes ces faces dans une
grande casserole . Salez le et poivrez le , puis mettez le de côté .Faites revenir ensuite dans la casserole , les échalottes hachées puis
les champignons hachés . Ajoutez ' y ensuite les 10 cl de porto et les 4
cl de cognac puis le persil . laisser réduire puis ajoutez ' y enfin
les 20 cl de crème liquide . Salez , poivrez et laissez reposer ce
mélange au réfrigérateur . Faites la sauce Porto : pour cela
faites un roux brun avec le beurre ( attendez qu'il prenne une couleur
brune pour ajoutez ' y la farine ) Ajoutez ensuite les 10 cl de Porto
puis les verres d'eau , salez et laisser réduire . Prenez une pâte
feuilletée déroulez la sur une plaque de cuisson . Badigeonnez le filet
de boeuf de foie gras . Sur le milieu de la pâte , répartissez un quart
du hachis de champignons puis posez le filet dessus . Recouvrez le
alors du reste de hachis et enveloppez le complètement dans la pâte . On
peut décorez avec les chutes de pâte restantes .Faites pour cela des
formes d'étoiles à l'aide d'un emporte pièce (ou d'autres formes) et
mettez les sur le filet de boeuf .Ensuite soudez les bords avec le jaune
d'oeuf battu puis dorez le tout .Glissez la plaque au four et laissez cuire à 160 ° jusqu'à ce que le feuilleté soit joliment doré Servir ce plat avec la sauce porto et une purée maison . Décorez avec du persil et des tiges de ciboulette .<p> </p><p>****<br /></p><p> Lasagne al forno_ingredienti e dosi :Per una pirofila ca. 20cm x 35 cm<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1/2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">confezioni</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">lasagne secche</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">preferibilmente all’uovo</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - quanto</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">basta</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">parmigiano .</span>>>Per il ragù alla bolognese - versione con poca passata e niente vino<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cipolla</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">carota</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">spicchio</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">aglio</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiai</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olio</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">extra vergine di oliva</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gambo</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sedano</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1000</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">macinato</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">di manzo</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">funghi<span> ( a piacere ) </span></span>-<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiai<span> </span></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">passata di pomodori</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -½</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">l</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">acqua-</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-sale</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-pepe</span>.>>>>Per la besciamella<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -80</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">burro</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-80</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">farina</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-400</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ml</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">acqua</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-400</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ml</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">latte</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-sale</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-pepe</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-noce moscata .METHOD-</span>Iniziate con il ragù. Per il soffritto avete bisogno di tritare finemente la cipolla, la carota, il gambo di sedano e lo spicchio d’aglio. Fate rosolare gli ingredienti in un tegame con dell’olio d’oliva fino a che la cipolla non si sarà dorata. Aggiungete il macinato e fatelo rosolare a fuoco vivo fino a che la carne non sarà più rossa. Salate, mescolate bene e quindi aggiungete i due cucchiai di passata, l’acqua, i funghi. Abbassate la fiamma, coprite con un coperchio e lasciata andare il tutto a fuoco lento per almeno due ore.Quando il ragù è pronto preriscaldate il forno a 200° C in modalità statica.Per la besciamella mescolate l’acqua e il latte. Fate poi fondere il burro in un tegame. Aggiungete una grattatina di noce moscata. Versate la farina e mescolate fino a ottenere una crema liscia.Appena il composto accenna a schiumare – non deve prendere colore – versate ¾ del latte-acqua.Raggiunta l’ebollizione unite il liquido rimasto, salate m pepate. Tempo di cottura 15 minuti. La besciamella va continuamente rimescolata.Coprite il fondo della pirofila con le lasagne, fate seguire uno strato di ragù, uno di besciamella e uno di parmigiano. Continuate fino a che avete ingredienti. L’ultimo strato è quello del formaggio.Mettete in forno e cuocete per 20/25 minuti. Se le lasagne dovessero diventare troppo scure copritele con dell’alluminio. Le lasagne sono pronte quando avranno preso un bel colorino.>very important :<span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: #f7f4f2; color: #00563e; display: inline; float: none; font-size: 17.6px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Se usate le lasagne secche, per evitare che la pasta rimanga dura è necessario fare attenzione alla consistenza del ragù. Questo non deve essere troppo ristretto, perché la pasta ha bisogno di liquidi per ammorbidirsi. Al contrario se usate pasta fresca, diminuite le quantità di acqua a 250 ml.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVAhr2FKYlYVTwPHNvzr_NbTFqBICp62TvlX9bwiRrWfZlWCR2dWIIqWY92d9Mk9p-0KO-a8hMBw-nir1X0Q-ynIvafESecsUr6sMZUojsCj1gmBy6p6ArKwNmzTdC4YvX9ub3ohB-270/s1556/IYOJ4724%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1556" data-original-width="1359" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVAhr2FKYlYVTwPHNvzr_NbTFqBICp62TvlX9bwiRrWfZlWCR2dWIIqWY92d9Mk9p-0KO-a8hMBw-nir1X0Q-ynIvafESecsUr6sMZUojsCj1gmBy6p6ArKwNmzTdC4YvX9ub3ohB-270/s320/IYOJ4724%255B1%255D.JPG" width="279" /></a></div><br /><br /><br /><p></p><p> </p><p> </p><p> ****</p><p> Baccalà in cassuola_ingredienti e dosi -<span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">baccala` ammollto</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -olive - olive nere -</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #94949d; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">capperi(sciacquateli )</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -pinoli e uvetta</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-farina</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-olio evo</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-olio arachidi</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-pomodori pelati</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">- aglio -</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #94949d; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">prezzemolo</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-peperoncino -</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> sale (assaggiate prima di metterlo ..tra capperi e baccala,`potreste evitarlo .METHOD-</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In una padella fate andare olio evo e aglio ad imbiondire,aggiungere i pelati sminuzzati,prezzemolo</span><br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #94949d; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">olive denocciolate,capperi ,uvetta e pinoli e solo se occorre il sale,fate cuocere a fiamma bassa,nel mentre in un altra padella con olio di arachidi fate friggere i pezzetti di baccala` infarinati.</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Appena ben dorato il baccala` lo passerete su carta casa a eliminare eccesso di olio e li adagerete</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> nella padella del pomodoro ,dove avrete aggiunto peperoncino a pacere ,lasciate insaporire</span><span face="Lato, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #94949d; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> il tuttocirca 10` e servite subito.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFxZGS-dVdY2Y8_JdC6LIDpPXa6MWXE_YRbTwY3ZcqZk5_VjfgA6qbsumGrIYEyUY9ieR1ImbY0shAtm2qJDmNkE3NjOtQAOTi7Pi7UxXRaY0KJRnzcnheF8Mg2gZtg-PyU817rVrnB6x/s1684/SZBI6382%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="1684" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFxZGS-dVdY2Y8_JdC6LIDpPXa6MWXE_YRbTwY3ZcqZk5_VjfgA6qbsumGrIYEyUY9ieR1ImbY0shAtm2qJDmNkE3NjOtQAOTi7Pi7UxXRaY0KJRnzcnheF8Mg2gZtg-PyU817rVrnB6x/s320/SZBI6382%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p>***</p><p style="margin: 0px 0px 1.5rem;"> Spaghetti al polipo alla Luciana _ingrdienti e dosi ..<span class="recipe-ingredient-notes"> Spaghetti 400 gr -</span><span class="recipe-ingredient-name"> Polpitelli,polpo o Moscardini Veraci</span> <span class="recipe-ingredient-notes">500 gr</span><span class="recipe-ingredient-name"> -Olio Extravergine dii Oliva</span> <span class="recipe-ingredient-notes">4 cucchiai -</span><span class="recipe-ingredient-name"> - Scatola Pomodori Pelati</span> <span class="recipe-ingredient-notes">1/2 -</span><span class="recipe-ingredient-name"> Olive Nere</span> <span class="recipe-ingredient-notes">1 cucchiaio</span><span class="recipe-ingredient-name">-Capperi</span> <span class="recipe-ingredient-notes">1 cucchiaino</span><span class="recipe-ingredient-name">-Aglio</span> <span class="recipe-ingredient-notes">1 spicchio</span><span class="recipe-ingredient-name">-Vino Bianco</span> <span class="recipe-ingredient-notes">mezzo bicchiere</span><span class="recipe-ingredient-name">-Sale</span> <span class="recipe-ingredient-notes">q.b.</span><span class="recipe-ingredient-notes">-peperoncino q.b.</span><span class="recipe-ingredient-name">-Prezzemolo</span> <span class="recipe-ingredient-notes">q.b.METHOD-</span>Lavate accuratamente il polpo sotto l’ acqua corrente.In una pentola di coccio grande aggiungere l’olio extra vergine e far dorare uno spicchio d’aglio e il peperoncino.Aggiungere le olive nere ,i capperi e fate insaporire 2 minuti.Quindi aggiungere i moscardini e far cuocere per pochi minuti a fuoco moderato il tempo che cambiano di colore e sfumare con il vino bianco.Aggiungere i pomodori pelati e far cuocere il tutto per 20\30 minuti con un coperchio.Scolare la pasta al dente e condire con il sugo preparato.Servire il piatto con prezzemolo.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHzdJtWXBDTNIx2R2kwLEYHQbDIht3RDtQqAIHJJoRZWBOB7wtq-PL__gE4UVGaAhjZ9dku5NhOhOyqpsTMlQOjV8P4gv3FlDaMd5ZcIcc8w-zhsPzf0iswKLhg2wRhLuv2jJ_-O7DUqs/s1574/IMG_E2023%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1574" data-original-width="1567" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHzdJtWXBDTNIx2R2kwLEYHQbDIht3RDtQqAIHJJoRZWBOB7wtq-PL__gE4UVGaAhjZ9dku5NhOhOyqpsTMlQOjV8P4gv3FlDaMd5ZcIcc8w-zhsPzf0iswKLhg2wRhLuv2jJ_-O7DUqs/s320/IMG_E2023%255B1%255D.JPG" width="319" /></a></div><br /><br /><p></p><p> </p><p> </p><p> </p><p> </p><p>*****</p><p> Bucatini con alici e pangrattato_ingredienti e dosi :<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">360</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">spaghetti</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">spicchi</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">aglio - </span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">8</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">filetti<span> </span></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">acciughe</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">sott’olio</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -60</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">pangrattato -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">peperoncino -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">una<span> </span></span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">manciata</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">timo<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">fresco -</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olio di oliva</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">extra vergine .METHOD-</span>Sbucciare l’aglio e farlo dorare con il peperoncino in abbondante olio in una padella, quando è rosolato toglierlo, spegnere il fuoco e aggiungere i filetti di acciuga, mescolando in modo che con il calore si sciolgano.Nel frattempo, in un’altra padella tostare il pangrattato con il timo, mescolandolo spesso fino ad ottenere un bel colore brunito (occhio che continuerà a scurire anche a fuoco spento).Cuocere gli spaghetti al dente, condirli con l’olio acciugato, cospargendoli abbondantemente di pangrattato come se fosse parmigiano grattugiato, mescolate bene e servite.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlXjskvkvvdtrxkDbk4_KP6qEsIL2aYDw-htulw97VsC_XzO2Sg6iW5VQtLk95NJT-Yr6DZQlw-iSb7C6DH2No6wUQh0oZjhz9uoVIA8c3OxjUuWwOQT-JZ_wSfwb5J0W4PLYYmarUvmO/s1216/QHZA1582%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlXjskvkvvdtrxkDbk4_KP6qEsIL2aYDw-htulw97VsC_XzO2Sg6iW5VQtLk95NJT-Yr6DZQlw-iSb7C6DH2No6wUQh0oZjhz9uoVIA8c3OxjUuWwOQT-JZ_wSfwb5J0W4PLYYmarUvmO/s320/QHZA1582%255B1%255D.JPG" width="284" /></a></div><br />*********<br /><p></p><p><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;"></span></p><p><br /></p><p> </p><p> </p><p><br /></p><br />***<br /><p></p><p> Poulet au curry & Yogurt _ingredienti e dosi _</p><h1 class="bloc_title">
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<div class="text-image-container" itemprop="articleBody"><b><span style="font-family: Comic Sans MS, cursive;"><span style="font-size: 14px;"><br /><br />- 2 cuisses de poulet (ou autre morceau)<br />- 2 yaourts<br />- 1 cc de curry<br />- 1/2 cc de paprika<br />- 1/4 cc de curcuma<br />- 1 oignon<br />- sel<br />- 1 peu d'huile d'olive. (1/2 cs)<br /><i>- FATE COSI -</i>Faire dorer à feu vif les morceaux de poulet dans l'huile.Rajouter l'oignon émincé. Laisser dorer, toujours à feu vif.Dans
un bol mélanger les yaourts et les épices et le sel. Bien mélanger et
verser sur le poulet. Réduire le feu et mélanger. Laisser mijoter une
petite demi heure à feu doux en retournant au bout de 15 min.Servir accompagné de légumes vert de riz, pommes de terres ou pâtes.</span></span></b></div></div><p><br /></p><p> </p><p>***</p><p style="box-sizing: border-box; margin-bottom: 0.9rem; margin-top: 0px; transition: all 0.3s ease 0s;"> Spaghetti (or Pici ) Cacio e Pepe_ingredienti e dosi : 200 gr spaghetti - 65 gr parmigiano -<br style="box-sizing: border-box; transition: all 0.3s ease 0s;" />15 gr pecorino romano - 5 gr za’atar + per servire - 25 gr olio evo -<br style="box-sizing: border-box; transition: all 0.3s ease 0s;" />maggiorana o timo -pepe nero - sale.METHOD-Cuocere gli spaghetti al dente in abbondante acqua salata.Nel frattempo scalda l’olio in una padella ampia antiaderente, aggiungi lo za’atar e il pepe e cuoci per circa un minuto mescolando di tanto in tanto. Aggiungi 260 ml di acqua di cottura della pasta e fai bollire per qualche minuto finché la salsa non si ridurrà e diventerà setosa. Aggiungi la pasta cotta al dente, togli dal fuoco e aggiungi i formaggi grattugiati in tre mandate diverse continuando a mescolare in modo che il formaggio si sciolga e si amalgami al condimento a base di za’atar. L’ultima mandata di formaggio non lasciarla sciogliere del tutto in modo che si senta la texture. Servi subito con una spolverata di za’atar e timo fresco.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt0VVSOZYiXI-mguo6CA9fa03bvAuAjQPViZRKCse7-T6jCK8MOqIEuQKvHFonW6cQxSA9hRdYjTubkCaejpyie0B3y3iPlMj8uVCBjyoe6wqlibmsFEJqD6tvUlszWlAsVPEGx8lM-ah/s1463/IMG_E1718%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="1463" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt0VVSOZYiXI-mguo6CA9fa03bvAuAjQPViZRKCse7-T6jCK8MOqIEuQKvHFonW6cQxSA9hRdYjTubkCaejpyie0B3y3iPlMj8uVCBjyoe6wqlibmsFEJqD6tvUlszWlAsVPEGx8lM-ah/s320/IMG_E1718%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p><br /></p><p> </p><p> </p><p>******</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #404040; font-family: "Source Sans Pro", sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.5em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Spaghetti con broccoli _ingredienti e dosi :4 acciughe sotto sale-1 kg broccoli-1 spicchio d’aglio-6 cucchiai olio extra vergine d’oliva-320 gr di spaghetti-sale qb- peperoncino a piacere -METHOD-<span> </span>Metti a bollire una pentola con abbondante acqua salata. Mentre l’acqua si scalda lava i broccoli privati delle foglie e tagliati a pezzetti.Prepara anche le acciughe lavandole e togliendone le lische; sciacquale bene sotto l’acqua fredda corrente per eliminare tutto il sale e lasciale da parte.Metti a lessare i broccoli per circa 7-8 minuti quindi tirali fuori dall’acqua con una schiumarola e lasciali da parte in un piatto. Non buttare l’acqua di cottura perché servirà per cuocerci la pasta.Scalda l’olio in una padella, mettici lo spicchio d’aglio tagliato in due ed il peperoncino; quando l’aglio inizia a prendere colore butta nella padella i filetti di acciughe precedentemente preparati. Quando le acciughe saranno quasi completamente sfatte, spegni il fuoco.Riaccendi l’acqua della pentola dove hai lessato i broccoli, quando bolle butta gli spaghetti; scolali al dente e versali nella padella. Saltali a fuoco vivo aggiungendo i broccoli e servili subito.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-7q0lTQ40-qTD5g_0qZNl2sZLf-NQipqZ-ZX47jPnm7yCJU5Z3rqNhEWr-YDYP98_plcijt8e5A3HLVXZigERZ_CF5Pj4WmJsu_Md8rSOALLaAWAo_v2v5yBY1KNGKqtxQtOF_EWDh9M/s1222/SWVR0471%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1146" data-original-width="1222" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-7q0lTQ40-qTD5g_0qZNl2sZLf-NQipqZ-ZX47jPnm7yCJU5Z3rqNhEWr-YDYP98_plcijt8e5A3HLVXZigERZ_CF5Pj4WmJsu_Md8rSOALLaAWAo_v2v5yBY1KNGKqtxQtOF_EWDh9M/s320/SWVR0471%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><br /><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: open-sans, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline: currentcolor none medium; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><p class="child-para" style="box-sizing: border-box; color: #707070; font-size: 14px; font-weight: normal; line-height: 25px; margin: 0px 0px 5px; outline: currentcolor none medium; overflow: visible; padding-left: 45px;"> §§§§§</p>Shrimp curry _ ingredienti e dosi per 4/5 persone - 2 tablespoons peanut oil or vegetable oil -2 medium onions, chopped - 2 plump cloves garlic, minced -1/2 inch-piece fresh ginger, minced - 1-1/2 to 2 tablespoons good-quality curry powder -1/2 cup chicken broth, shrimp broth, or water - 2 teaspoons fresh lime or lemon juice -1-1/2 cups chopped, peeled, and seeded tomatoes or canned tomatoes with their juices- 3 tablespoons cream or half-and-half (optional) -1-3/4 pounds shelled and deveined medium shrimp -FATE COSI -Heat the peanut oil in a large, deep skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions are tender, about 10 minutes.Add the garlic and ginger and cook, stirring constantly, for 1 minute. Add the curry powder and cook, stirring, for 1 to 2 minutes.Add the broth, lime juice, and tomatoes. Reduce the heat to medium-low.Cover and simmer for 10 to 15 minutes. Add the cream and simmer until heated through, about 3 minutes.This
basic shrimp curry can be made hotter by adding a seeded, minced
jalapeno when you add the garlic and ginger. Serve with rice and
chutney.<p></p><ol class="level-one" style="box-sizing: border-box; counter-reset: item 0; list-style-type: none; margin: 40px 0px; outline: currentcolor none medium; padding-left: 10px;"><li style="box-sizing: border-box; color: #707070; counter-increment: step-counter 1; font-size: 14px; margin-bottom: 40px;"><div class="imageBlock" style="box-sizing: border-box; display: block; float: none; margin: 30px auto; max-width: 100%; width: 300px;"><img alt="[Credit: iStockphoto.com/Lauri Patterson]" height="400" src="https://www.dummies.com/wp-content/uploads/441316.image0.jpg" style="border: 0px none; box-sizing: border-box; display: block; float: none; height: auto; max-width: 100%; vertical-align: middle;" width="300" /><div class="imageCredit" style="box-sizing: border-box;"><i style="box-sizing: border-box;"><br /></i></div></div></li></ol></div> ****************<p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #404040; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen, Ubuntu, "Fira Sans", "Droid Sans", "Helvetica Neue", sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 30px 0px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Braciole or Involtini al pomodoro_ingredienti e dosi :800 gr fettine di manzo( or cavallo , maiale )-500 gr passata di pomodoro-100 gr pecorino grattugiato-100 gr pangrattato -<br style="box-sizing: inherit;" />1/2 cipolla-1/2 bicchiere vino rosso-olio extravergine di oliva q.b.-prezzemolo tritato q.b.-sale e pepe q.b.METHOD-Stendete le fettine di vitello su un tagliere e ammorbiditele con un batticarne.Preparate il ripieno, fate appassire la cipolla tritata finemente in una padella antiaderente con un filo di olio extravergine di oliva. Unite il pangrattato e lasciatelo dorare per alcuni minuti a fiamma bassa. Regolate di sale e pepate., con la salsa potete condire qualsiasi piatto di pasta !!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7FNKH_a_hyphenhyphenEGsru_dqQDbP5tFlcRddPRKsnGeLRrDdOoEEj3mehnnZTCBCVGRnZlwymzix-T5VpayI_1u1_jcKbHNPga4ZneY8QqDNwEnQzBh-kh4a2GDW1kRnalj2ECFkF6A4OhfKbw/s1378/JGVH5381%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1378" data-original-width="1328" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7FNKH_a_hyphenhyphenEGsru_dqQDbP5tFlcRddPRKsnGeLRrDdOoEEj3mehnnZTCBCVGRnZlwymzix-T5VpayI_1u1_jcKbHNPga4ZneY8QqDNwEnQzBh-kh4a2GDW1kRnalj2ECFkF6A4OhfKbw/s320/JGVH5381%255B1%255D.JPG" width="308" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #404040; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen, Ubuntu, "Fira Sans", "Droid Sans", "Helvetica Neue", sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 30px 0px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <br /></p><p> ************<br /></p><p> </p><div class="frontadmin-blog-article-wrapper"><h2 class="bloc_title"> <br />
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<b><span style="font-size: 14px;">Soupe de nouille curry coco crevette_ingredienti e dosi
pour 2 personne : 50gr de nouilles de riz, 1cs de curry jaune, 4dl de
lait de coco, 4dl de bouillon de poule, 10 grosses crevettes cuites, 1/4
de courgette en bâtonnets, 1 bonne cs de maïzena .FATE COSI ></span></b><span style="font-size: 14px;">Cuire
les nouilles de riz selon les indications. Dand un wok mettre un petit
peu de lait de coco et le curry, faite chauffer, ajouter le bouillon et
le reste de lait de coco, remuer et laisser cuire 2 minutes à feu doux.
Prendre un petit verre de cette sauce et diluer la maïzena, remettre le
tout dans le wok. Laisser épaissir, ajouter les crevettes, rectifier
l'assaisonnement. Mettre les nouilles au fond de 2 bols, ajouter la
sauce et les crevettes puis au moment de servir ajouter les bâtonnets de
courgette.</span><br /> <br /> </div>
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<div class="tags tags-wrapper" id="tag-wrapper-3081382455"><br />
</div><p> </p><br />******<br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #404040; font-family: "Open Sans Condensed", "Helvetica Neue", helvetica, arial, sans-serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Pittule ( or Pittole ) _ingredienti e dosi -1 kg di farina -1 cubetto di lievito di birra -un po’ di acqua tiepida per sciogliere il lievito - sale -METHOD-munitevi di un recipiente abbastanza grande e capiente dove lavorare l’impasto. Unite alla farina setacciata il lievito di birra sciolto in acqua tiepida e il sale necessario, mescolate gli ingredienti e impastateli fino a ottenere un impasto privo di grumi e abbastanza gonfio;coprite il recipiente e riponetelo in un luogo caldo e asciutto per almeno tre ore. La lievitazione farà aumentare il volume dell’impasto di almeno tre volte;a lievitazione avvenuta, prendete un po’ dell’impasto con il cucchiaio e versatelo nell’olio di oliva molto caldo e friggetelo;quando le palline/pittule avranno raggiunto la giusta doratura, potrete estrarle dall’olio e riporle su carta assorbente così da far rilasciare un po’ di olio. Un piccolo segreto: fate in modo di inumidire il cucchiaio in acqua fredda ogni volta che prenderete l’impasto da friggere;a seconda del vostro gusto personale, potete aggiungere altri ingredienti all’impasto primario per ottenere pittule gustose e varie. Ecco alcuni accostamenti possibili: baccalà bollito e triturato; un misto di olive nere snocciolate con acciughe e pomodorini conditi; cavolfiore bollito; cime di rapa bollite e tutto ciò che la fantasia vi suggerisce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Tz6VYZQKO-3-w4yt_jI7SpnRI6uJirKl8MHFUpjgwRo79weIRpkqaRvLHeGOKywWKYxJV18sNg_ECLBlnKTojN_wXbqouehHc5czlrPkNeHzyNaLu9vIPD2t-duIJN1Pb703qGByra7O/s1633/VRBXE3284%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="1633" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Tz6VYZQKO-3-w4yt_jI7SpnRI6uJirKl8MHFUpjgwRo79weIRpkqaRvLHeGOKywWKYxJV18sNg_ECLBlnKTojN_wXbqouehHc5czlrPkNeHzyNaLu9vIPD2t-duIJN1Pb703qGByra7O/s320/VRBXE3284%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p>****</p><p> Gambas a la Venitienne _ingredienti e dosi per 4 persone :</p><h1 class="bloc_title">
</h1>
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<div class="image-container left" id="container-569335558">
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</div>- 1 citron - 1 petit bouquet de persil - 125 gr de beurre ramolli - 16 gambas<br /><div class="text-image-container" itemprop="articleBody">
- 200 gr de mie de pain rassis - 3 gousses d'ail - sel, poivre .FATE COSI -<br />
Préparation des gambas :Préchauffez le four à 210° . Lavez, essorez et hachez le persil. <br />
Pelez, hachez les gousses d'ail. Mixez grossièrement le pain. <br />
Malaxez, à la fourchette, le beurre ramolli avec le persil et l'ail hachés. <br />
Ajoutez la mie de pain. Salez, poivrez. Mélangez bien. <br />
Dressez les gambas dans le plat allant au four. Recouvrez-les avec la préparation. <br />
Placez le plat de gambas dans le four préchauffé. <br />
Laissez cuire 10 min. Décorez de rondelles de citron
</div></div><p> *************<br /></p><p class="p5" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: "TeX Gyre Schola", Arial, Helvetica, sans-serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 32px; margin: 0px 0px 30px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Pasta c'anciova ( Palermo ) ingredienti e dosi per 2 persone _350 gr spaghettoni di grano duro siciliano-2 denti di aglio-2 cucchiai di “astratto” di pomodoro-<br style="box-sizing: border-box;" />50 gr olio extravergine d’oliva-10/12 acciughe sott’olio -<br style="box-sizing: border-box;" />Un pugnetto di passolina (uvetta di Corinto) -<br style="box-sizing: border-box;" />Un pugnetto di pinoli mediterranei (lunghi e affusolati) - Sale e pepe -<br style="box-sizing: border-box;" />Pangrattato-Filetti di zeste di limone-Acqua.METHOD-Imbiondire i denti d’aglio in una padella con l’olio. Successivamente levare la padella dal fuoco, aggiungere un poco d’acqua e sciogliere le acciughe utilizzando una forchetta. Rimettere tutto sul fuoco e quando sono ben sciolte aggiungere l’estratto di pomodoro, aggiungendo ancora un po’ d’acqua e regolare di sale. Amalgamare pinoli, passoline, zeste di limone e qualche foglia di basilico e cuocere per 10 minuti circa, mescolando di tanto in tanto. Contestualmente, in un’altra padella, imbiondire un altro paio di denti d’aglio, un paio di acciughe, un filo d’olio e aggiungere 6 cucchiai di pangrattato e un pizzico di pepe. Tostare il pangrattato mescolando sempre con un cucchiaio di legno fino a dorarlo e metterlo in una ciotolina, servirà per portarlo a tavola, da spolverare sulla pasta, come se fosse formaggio. Ricordarsi di togliere l’aglio e il basilico. Impiattare e decorare con pangrattato e basilico fresco.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDT9NPvtmSDsIyz4Kiq12q7XwlYtoPj-_t3_8oW2DNWz9kqXtcwTng6DORjmDrtCNInF-eO020fsY15WO4PYROkRDYq8oLRK2jp_ICQAqBju9f3-7obUmSOBtn8KY2pCVKs-YuZk9sFTB/s1230/AECW4355%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="781" data-original-width="1230" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDT9NPvtmSDsIyz4Kiq12q7XwlYtoPj-_t3_8oW2DNWz9kqXtcwTng6DORjmDrtCNInF-eO020fsY15WO4PYROkRDYq8oLRK2jp_ICQAqBju9f3-7obUmSOBtn8KY2pCVKs-YuZk9sFTB/s320/AECW4355%255B1%255D.JPG" width="320" /></a></div><br /> ******************<br /><p></p><p> </p><p> Stinco di maiale in umido_ingredienti e dosi .2 stinchi di maiale -3 carote-2 cipolle-3 coste di sedano-20 gr concentrato di pomodoro -500 ml di vino bianco-40 gr funghi porcini secchi-2 spicchi d’aglio -1 mazzetto di erbe aromatiche -Fecola di patate-Olio evo-Sale e pepe>>>Per la polenta ( a piacere ) 200 gr farina per polenta taragna-800 ml di acqua -1 noce di burro -Sale .METHOD-<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Tagliate sedano, carote e cipolla a dadini molto piccoli e soffriggeteli con olio evo in un tegame largo, a parte insaporite gli stinchi con sale, pepe e un trito di rosmarino e soffriggeteli in un’altra padella con olio evo.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Aggiungete gli stinchi nel tegame con il soffritto, versateci il vino e fatelo sfumare. Aggiungete il mazzetto aromatico, il concentrato di pomodoro e i funghi porcini secchi (precedentemente ammollati) con una parte della loro acqua.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Coprite e lasciate cuocere per circa 2 ore. Quando gli stinchi saranno cotti toglieteli dal tegame e fate ridurre la salsa (se serve aggiungete un po’ di fecola diluita in acqua fredda per addensare la salsa).</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Merriweather, Georgia, serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In utlimo aggiungete un trito di prezzemolo e aglio. Spolpate lo stinco e servitelo con la polenta salsata con il fondo di cottura.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gFJNHZQmX9lPAVkMlpQLahY6CiI1fdGqQqJ5GQrYvzsdeVj8iJgFu8znMZrCr1tu7dbJVTokgqgf6MIpyuk2T-pz8C1E0wALBdWqDm2dz3DCoiOmGSOHEh9EZhYwUTb2B7lrYiCqozNw/s1187/IUPK5004%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="741" data-original-width="1187" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gFJNHZQmX9lPAVkMlpQLahY6CiI1fdGqQqJ5GQrYvzsdeVj8iJgFu8znMZrCr1tu7dbJVTokgqgf6MIpyuk2T-pz8C1E0wALBdWqDm2dz3DCoiOmGSOHEh9EZhYwUTb2B7lrYiCqozNw/s320/IUPK5004%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p><br /></p><p> </p><p> </p><p> ***********</p><p> Boullinade _ingredienti e dosi per 6 persone::<br /></p><div class="image-container center" id="container-282283285">
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<div style="margin: 0px; padding: 0px; text-align: center;"><b>1,5 kilos de poissons -<br />
5rascasse, grondin, rouget, merlan, baudroie, congre, en fait suivant l'arrivage) -<br />
1 kilo de pommes de terre, - 1 pincée de piment rouge, -<br />
poivre 1/2 cuillère à café de safran en poudre, - 6 gousses d'ail, -<br />
1 cuillère à soupe de saindoux, - 2 cuillères à soupe de farine, -<br />
2 cuillères à soupe d'huile d'olive, - persil, -10 centilitres de vin blanc.-FATE COSI -<br />
Ecaillez et videz les poissons. Dans une cocotte, faites fondre le
saindoux et ajoutez la persillade, assaisonnez avec le sel, le piment,
le safran et le poivre. Disposez au dessus une couche de pommes de terre
une couche de poisson, saupoudrez légèrement de farine et poivrer,
rajoutez de l'eau et le vin blanc jusqu'à hauteur de la dernière couche.
Couvrez et faites cuire. Au premier bouillon, ajoutez l'huile.
L'ébullition doit se poursuivre vivement pendant 15 minutes.</b></div><p>********<br /></p><p> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #52596a; font-family: "Varela Round", "Helvetica Neue", Verdana, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 22.4px; margin: 0px 0px 10px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b style="box-sizing: inherit; color: #52596a; font-weight: 700; outline: currentcolor none 0px;">Alici fritte con farina _ Ingredienti per 4 persone</b><br style="box-sizing: inherit; outline: currentcolor none 0px;" />- 500 g di alici fresche<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- 1 limone<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- farina quanto basta<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- olio extra vergine di oliva<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- sale e pepe<b> -METHOD-</b><br style="box-sizing: inherit; outline: currentcolor none 0px;" />Mettete in una padella antiaderente capiente (tipo wok) l'olio e fatelo riscaldare.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Nel frattempo preparate un piatto con la farina, ed impanate le alici una ad una.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Quando l'olio sarà ben caldo, tuffate le alici e state attenti a non farle bruciare, girandole con attenzione. Le alici saranno pronte quando saranno dorate da tutti i lati.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Sgocciolate le alici aiutandovi con della carta assorbente e conditele con sale e pepe. Le alici vanno servite ben calde e possono essere condite con alcune gocce di limone.</p><h3 style="-webkit-text-stroke-width: 0px; background-attachment: initial; background-clip: initial; background-color: white; background-origin: initial; background-position: initial; background-repeat: no-repeat; background-size: initial; background: url("../assets/img/category-title-bg.png") no-repeat rgb(255, 255, 255); box-sizing: inherit; clear: left; color: #fb6f71; display: block; font-family: "Bree Serif", "Helvetica Neue", Arial, serif; font-size: 28px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; line-height: 1.1; margin: 30px 0px 15px; orphans: 2; outline: currentcolor none 0px; padding-bottom: 12px; padding-top: 10px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; width: 636.662px; word-spacing: 0px;">Alici fritte con uova<b style="box-sizing: inherit; color: #52596a; font-weight: 700; outline: currentcolor none 0px;"> -Ingredienti per 4 persone</b><br style="box-sizing: inherit; outline: currentcolor none 0px;" /></h3><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #52596a; font-family: "Varela Round", "Helvetica Neue", Verdana, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 22.4px; margin: 0px 0px 10px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">- 500 gr di alici fresche<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- 10 foglie di salvia<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- 1 uovo<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- farina quanto basta<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- olio extra vergine di oliva<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- limone, sale e pepe, stuzzicadenti.<b>METHOD-</b><br style="box-sizing: inherit; outline: currentcolor none 0px;" />Riscaldate l'olio in una padella capiente.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Nel frattempo, passate le alici nell'uovo battuto e poi nella farina.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />A questo punto prendete le foglie di salvia ed aiutandovi con degli stuzzicadenti, arrotolatele singolarmente nelle alici. Le alici vanno fritte e poi asciugate con della carta assorbente. Condite con sale e pepe.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Prima di servire, togliete gli stuzzicadenti e le foglie di salvia.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Accompagnate le alici ben calde con alcune gocce di limone.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXzIO6cp8OzwxxleSk7NePhEC2VcM6VrC9n9ab1_DVrtAUUzt6WzNxgmaCixD-k4S5VOdyKEQmUR8qfB3Bm-tohzMOqYRqz-68ykPXE8OancKF8aQ5n9WDdrg7qTC5OlXfnI0ti92Ra3S/s1435/OLQH3283%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1435" data-original-width="970" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXzIO6cp8OzwxxleSk7NePhEC2VcM6VrC9n9ab1_DVrtAUUzt6WzNxgmaCixD-k4S5VOdyKEQmUR8qfB3Bm-tohzMOqYRqz-68ykPXE8OancKF8aQ5n9WDdrg7qTC5OlXfnI0ti92Ra3S/s320/OLQH3283%255B1%255D.JPG" width="216" /></a></div><br /><br /><p></p><h3 style="-webkit-text-stroke-width: 0px; background-attachment: initial; background-clip: initial; background-color: white; background-origin: initial; background-position: initial; background-repeat: no-repeat; background-size: initial; background: url("../assets/img/category-title-bg.png") no-repeat rgb(255, 255, 255); box-sizing: inherit; clear: left; color: #fb6f71; display: block; font-family: "Bree Serif", "Helvetica Neue", Arial, serif; font-size: 28px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; line-height: 1.1; margin: 30px 0px 15px; orphans: 2; outline: currentcolor none 0px; padding-bottom: 12px; padding-top: 10px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; width: 636.662px; word-spacing: 0px;">Alici fritte marinate<b style="box-sizing: inherit; color: #52596a; font-weight: 700; outline: currentcolor none 0px;"> -Ingredienti per 4 persone</b><br style="box-sizing: inherit; outline: currentcolor none 0px;" /></h3><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #52596a; font-family: "Varela Round", "Helvetica Neue", Verdana, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 22.4px; margin: 0px 0px 10px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">- 500 gr di alici fresche<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- 1 scalogno<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- 2 spicchi d'aglio<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- 1 peperoncino piccante<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- 250 ml di vino bianco<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- 250 ml di aceto bianco<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- farina quanto basta<br style="box-sizing: inherit; outline: currentcolor none 0px;" />- sale e pepe<b> .METHOD-</b><br style="box-sizing: inherit; outline: currentcolor none 0px;" />Friggete le alici precedentemente impanate nella farina in olio molto bollente.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Tamponate con della carta assorbente. Lasciate le alici da parte.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />A questo punto, tagliate il cipollotto a rondelle, il peperoncino a pezzetti e schiacciate l'aglio.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Mettete tutto in un tegame insieme al vino ed all'aceto.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Portate il composto ad ebollizione, e continuate la cottura per altri 2 o 3 minuti a fuoco basso.Sistemate le alici in un capiente contenitore e versate il composto su di esse.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Le alici devono rimanere per almeno 14 ore a marinare in frigorifero. Passato questo tempo, potete servire le alici marinate come antipasto.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Le alici preparate in questo modo si possono conservare per almeno 5 giorni. Più giorni passano, più saranno gustose le alici marinate.<br style="box-sizing: inherit; outline: currentcolor none 0px;" />Potete variare la ricetta aggiungendo anche dell'origano e della salvia fresca.</p><p> ^^^^^^^^^^^^^<br /></p><p> </p><p>**>>Soup Ramen au chocolat >><br /></p><h1 class="bloc_title">
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<div class="text-image-container" itemprop="articleBody"><span style="color: black;"><span style="font-size: 16px;"><span face="Arial Black, Gadget, sans-serif"><b>Disponible
pour une 10e année consécutive afin de souligner la St-Valentin, la
soupe Ramen au chocolat a désormais ses fidèles qui attendent sa sortie.
Les Ramen au chocolat offerts par Menya Musashi à cette période de
l'année est devenu une spécialité saisonnière. Mélangées avec de l'
huile de truffe , elles sont également garnies de truffes. Les tranches
de canard sont cuites dans du jus d'orange, de la sauce barbecue char
siu et du poivre japonais. Les garnitures incluent également une boule
d'oeuf, faite avec le jaune d'oeuf extrait d'un oeuf congelé qui a été
mariné dans un bouillon d'algues de konbu et recouverte des éclats de
cacao, des olives séchées et des morceaux d'algue salée. Du fenouil et
du persil français sont également ajoutés pour donner du vert et de la
fraîcheur aux ramen. Le bouillon est composé de bouillon de boeuf et de
chocolat au lait du Ghana, ainsi que de légumes comme les carottes, les
oignons et le fenouil. La soupe se compose d'une couche de lait moussé
infusé de bouillon d'algues décoré d'une pincée de chocolat au lait en
poudre congelé en forme de cœur.</b></span></span></span></div></div><p> </p><p> </p><p> </p><p>*</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlBpxfwfDXiwV1J9xC2UjPmL6fkwhYZYZtLeQsBIKVQ6WSuOstnha02jdJFbWehBCawV2YO9Xvh8Hn_OKTDUM3WjPBuWo9aJYJXcpL6Kjy7wX_MA2o8ahH_HxO56dzUoXPpgGgbKg6atq/s745/lorena246-MIX.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="745" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlBpxfwfDXiwV1J9xC2UjPmL6fkwhYZYZtLeQsBIKVQ6WSuOstnha02jdJFbWehBCawV2YO9Xvh8Hn_OKTDUM3WjPBuWo9aJYJXcpL6Kjy7wX_MA2o8ahH_HxO56dzUoXPpgGgbKg6atq/s320/lorena246-MIX.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVS9-evl3PSWi1VdUU-jmvf1CUubfReOUdQ-H5C1BJQKW-gzaS_Y9HI48uYvxCEGVNmhW00oar3LfjcrXoOTae77XzBvSmMialqz1gLzwOVTyqrPVtff6h813fBVtN-vpLnuTMBIDjYUHqHx4CKT7AkcBIXOLxl4m_EoMlLuKOtNueXA9TPJ9WnOvl1g=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="889" data-original-width="2048" height="139" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVS9-evl3PSWi1VdUU-jmvf1CUubfReOUdQ-H5C1BJQKW-gzaS_Y9HI48uYvxCEGVNmhW00oar3LfjcrXoOTae77XzBvSmMialqz1gLzwOVTyqrPVtff6h813fBVtN-vpLnuTMBIDjYUHqHx4CKT7AkcBIXOLxl4m_EoMlLuKOtNueXA9TPJ9WnOvl1g=s320" width="320" /></a></div><br /><br /></div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++++++++++++++++++++++++</div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; margin-bottom: 1.5rem; margin-top: 0.5rem;">Salted babà (Naples) _Ingredients and doses -- 600 gr "00"-type flour - 300 ml milk - 25 g brewer's yeast - 80 ml semi- 4 eggs - 1 level spoonful of salt - 50 gr parmesan cheese - 100 gr Neapolitan salami - 150 gr boiled ham - 80 gr bacon - 300 gr scamorza cheese - 100 gr provolone cheese - ground black pepper - In a large bowl, make a well in the flour and pour in the room temperature milk in which you have dissolved the yeast and start kneading the dough. Add the oil and continue to knead, allowing all the flour to be gradually absorbed. Add the eggs, salt, grated Parmesan cheese and pepper and knead until the dough is soft, then add the cheeses and cold cuts cut into small pieces. Continue kneading the dough, then butter a baba mould and pour the dough into it. Cover the rustic baba with a tea towel and leave to rise for 2 hours in a place away from draughts. Bake in a preheated oven at 180° C for about 40 minutes. Let cool before turning the rustic baba upside down onto a serving plate and serve.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNZqrPTZKNNPJGKABIgZU92WqT6Mycd0mZUkv0kuvrbnn3YIQc49vK-s1849xnl-utKXLp_MqYsKRF3L2g-7EzHdDAaJLVzK5SRpzQZ3TwZnpw91D0PSOcqekC0_ol62H9kiNyPYiRNZVKbNPTI-jcCv-Jp3REZjpc1MZH-IGwgOkySVGaPbNh9KewQ/s750/BKEBE0861%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="699" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNZqrPTZKNNPJGKABIgZU92WqT6Mycd0mZUkv0kuvrbnn3YIQc49vK-s1849xnl-utKXLp_MqYsKRF3L2g-7EzHdDAaJLVzK5SRpzQZ3TwZnpw91D0PSOcqekC0_ol62H9kiNyPYiRNZVKbNPTI-jcCv-Jp3REZjpc1MZH-IGwgOkySVGaPbNh9KewQ/s320/BKEBE0861%5B1%5D.JPG" width="298" /></a></div><br /><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">+++++++++++++++++++++++++</div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> > PORC AU CARAMEL > Thit Rhò _ingredienti e dosi -<br /><h1 class="bloc_title">
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<div style="margin: 0px; padding: 0px; text-align: left;"><br /> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b> - 1.5kg de poitrine de porc fraîche désossée</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- 10 oeufs durs épluchés</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- 4 échalottes ou deux oignons rouges</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- ciboule et ciboulette</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- 2 cc de sel fin (facultatif, j'ai trouvé ça un peu trop salé au final)</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- 4 cs de nuoc mam pur (sauce poisson) + 4 autres</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- 19 cs de sucre (5 + 12 + 2)</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- 1 cc de poivre</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- 1 cc d'aile en poudre</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>- 1 cc de bouillon de poulet (ou un cube)</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"> <b><i>-FATE COSI >><br /></i></b></div><div style="margin: 0px; padding: 0px; text-align: left;"> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>Faire cuire les oeufs durs. passer à la suite de la recette et les éplucher quand ils sont refroidis.Couper la poitrine en gros cubes, comme des gros lardons.</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>La mettre dans une grande casserole.Hacher très fin les échalotes (ou les oignons rouges) et les ajouter.Ajouter le sel (facultatif). Ajouter 4 cs de nuoc mam, 5 cs de sucre, le poivre et bien mélanger le tout.Mettre
sur feu vif et cuire une dizaine de minutes, ou plus, jusqu'à ce que se
forme au fond de la casserole un important volume d'eau, tout en
mélangeant bien très régulièrement.Ajouter l'ail et encore 2 cs de nuoc mam quand la viande commence à cuire en continuant de mélanger.Maintenant cuire à feu doux.</b></span></span> <br /></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>Dans une poelle, mettre le reste du sucre avec une cs d'eau et faire le caramel.</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>En
attendant que le caramel se forme, piquer les oeufs délicatement
jusqu'au jaune avec un cure dents sur toute sa surface. Faire des trous
assez rapprochés les uns des autres. Réserver les oeufs.Quand
le caramel est pris le diluer dans un demi verre d'eau (attention aux
projections), bien mélanger et le verser sur la viande.Ajouter les oeufs entiers dans le fond de la casserole en écartant la viande.</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>Saupoudrer encore avec 2 cs de sucre. Laisser mijoter encore 15/20 min.</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>Verser 1 grand verre d'eau froide sur la viande. Éteindre le feu et laisser reposer une heure environ.Au bout de cette heure, rallumer le feu et continuer la cuisson au moins encore 20 min. (20/30 min)Pendant ce temps faire cuire le riz.</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>Servir chaud . S'accompagne d'une soupe au chou chinois et gingembre si vous le désirez.</b></span></span></div><div style="margin: 0px; padding: 0px; text-align: left;"><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><b>(1L
d'eau, quelques feuilles de chou chinois (à défaut, des feuilles de
navet), 1 cs de bouillon (au choix), 1 cm de racine de gingembre coupé
en rondelles fines, 100gr de viande de porc hachée = tout mettre dans
l'eau, faire bouillir et servir avec le porc au caramel)</b></span></span></div></div></div></div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yfuG5PTtoptjtLIzi27gl1Akj2bRWcF_eUecqMcquGvWXhGgwakv8B4l--gIph6JaEkmfa-gjF0ic_o-0kf4acdUjudq-kS0Z3MecF-pqBvgYN67HCdkCIz7Bpe0vQX7z5MzpmvkmzpTOpjixqL0HKdniT19LzM7UlHEOGjSNWIXT2pWWO1AzGjjpQ/s1573/AXXYE6855%5B2%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1573" data-original-width="1406" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yfuG5PTtoptjtLIzi27gl1Akj2bRWcF_eUecqMcquGvWXhGgwakv8B4l--gIph6JaEkmfa-gjF0ic_o-0kf4acdUjudq-kS0Z3MecF-pqBvgYN67HCdkCIz7Bpe0vQX7z5MzpmvkmzpTOpjixqL0HKdniT19LzM7UlHEOGjSNWIXT2pWWO1AzGjjpQ/s320/AXXYE6855%5B2%5D.JPG" width="286" /></a></div><br /><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /><p></p><div class="teads-inread" style="box-sizing: content-box; height: 534px; margin: 24px 0px; max-width: 910px; overflow: hidden; transition: height 0s ease 0s;"><div style="box-sizing: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; position: relative;"></div><div style="box-sizing: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; position: relative;">Maccheroni alla calabrese_ingredienti e dosi -Maccheroni (<span style="font-size: 11.2px; margin: 0px; padding: 0px;">maccarruni) -</span><span style="font-size: 11px; margin: 0px; padding: 0px;"> olio evo - cipolla - aglio - pomodori - funghi porcini - olive nere - peperoncino - prezzemolo - semi finocchio - capocollo - formaggio pecorino</span><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><i>- method</i>-In un tegame di terracotta preparare la salsa soffriggendo con olio d’oliva una cipolla finemente affetta e dell’aglio (da eliminare appena dorato). Unirvi dei pezzetti di pomodori pelati (privi dei semi e del loro succo) e funghi porcini sott’olio, olive nere snocciolate tagliate a metà, peperoncino rosso tagliuzzato, prezzemolo tritato, semi di finocchio, e capocollo a striscioline. Salare e cuocere a fuoco baso con il tegame coperto.Cuocere la pasta al dente in acqua salata.Grattugiare sul fondo di un vassoio di portata abbondante formaggio pecorino o ricotta affumicata, versarvi sopra la pasta ben scolata e condire con la salsa.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgEmr8RQvREe_CBTJYiID2FamoqDFGGvBpH8_8Jnk2Iws65LvdF9AhJZUtaZaGGp_ixxzPxWxyMmcn95GLvs9BcdzI5mD9M6iMF3N4eR6hUNFhkWStqIaMNDmlRnPI87SOHVht7fwNHvRa9WT84px-e90YGYbqM8-4nulaCrT5z_1yAz7T6rZ-V80ZnpQ=s1257" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1257" height="275" src="https://blogger.googleusercontent.com/img/a/AVvXsEgEmr8RQvREe_CBTJYiID2FamoqDFGGvBpH8_8Jnk2Iws65LvdF9AhJZUtaZaGGp_ixxzPxWxyMmcn95GLvs9BcdzI5mD9M6iMF3N4eR6hUNFhkWStqIaMNDmlRnPI87SOHVht7fwNHvRa9WT84px-e90YGYbqM8-4nulaCrT5z_1yAz7T6rZ-V80ZnpQ=s320" width="320" /></a></div><br />*******<br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: "Lucida Grande", Arial, Helvetica, Tahoma, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">**********<br /></p></div></div><ul class="list-unstyled xs-text-3" style="box-sizing: border-box; columns: auto 1; font-feature-settings: "tnum"; font-size: 1.125rem; font-variant-numeric: tabular-nums; line-height: 1.2; list-style: inside none; margin: 0px; padding: 0px;"><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; margin-bottom: 0.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 0.5rem; padding: 0px;"><br /></li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; margin-bottom: 0.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 0.5rem; padding: 0px;"><span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;"> </span></li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; margin-bottom: 0.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 0.5rem; padding: 0px;"><span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;"></span><br /></li></ul></div><div class="ingredients__section xs-mt1 xs-mb3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1.5rem; margin-top: 0.5rem; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><ul class="list-unstyled xs-text-3" style="box-sizing: border-box; columns: auto 1; font-feature-settings: "tnum"; font-size: 1.125rem; font-variant-numeric: tabular-nums; line-height: 1.2; list-style: inside none; margin: 0px; padding: 0px;"><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; margin-bottom: 0.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 0.5rem; padding: 0px;"><span class="xs-inline-block xs-ml05" style="box-sizing: border-box; display: inline-block; margin-left: 0.25rem;"><br /></span></li></ul></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-47045332545327018772021-11-04T16:47:00.084+01:002024-03-16T18:17:56.241+01:00# Struffoli # Manzo al Barolo wine # Risotto aux myrtilleso # Torta salata con asparagi # Pasta alla paolina # Insalata russa # Gàteau au potiron # Momt-blanc au coco # Pasta alla Trapanese # Boulettes de viande d'aubergine # Beignets de courgettes # Pirijki # Terrine de lapin au Riesling # Peposo # Fragaglie di triglie fritte # Boeuf marinè a ma sauce # Pasta chi sardi # Baeckeoffe # Cacciucco # Vit Kho gung # Macco di fave # Orecchiette con cime di rapa # Palette de porc à l'embeurrèe de chou # Painde viande # Melanzane in carrozza # Còte de porc à l'ancienne # Buccellato # Coniglio al forno # Mustaccioli # Potage parmentière shiikates # Tiramisù all'arancia # Pastiera di riso e ricotta # Gnocchi di patate # Mitarashi dango & Mochi dango # Saute de crabe au gingembre # Pasta con crema di pistacchi e gamberi # Soup won tong # Spaghetti All'astice # Pad thai ( 3 recipe )# Poulet au curry à la Thailandaise # Ha Kao ravioli Chinoise à la vapor # Pasta con melanzane e pesce spada # Homard à L'Americaine # Oie farcies aux # Poulpe à lagarerio # Baccalà a ghiotta # Spaghetti alla gricia # Baked baccalà # Tourte aux lègumes a la creme saumon # Dinde de Noel # Soupe de poissons # Zuppa di pesce # Salmone in crosta di mele # Crusted saumon # Pàtes à la fraiche au saumon # Saumon aux poireax # Salmone in crosta di pistacchi e lime<p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 0px 0px 1.25rem 47.6px; outline: currentcolor none 0px;"><span style="font-family: Charter, Georgia, Times, serif;"><span style="font-size: 19px;">Struffoli # ingredients and doses for 6/8 people -400 gr- flour 00 - 3 medium eggs -40 gr sugar 80 g room temperature melted butter -2 tablespoons limoncello (or rum or anise liqueur) -</span></span><span style="font-family: Charter, Georgia, Times, serif; font-size: 19px;">1 grated lemon peel -1 grated orange peel -little salt -peanut oil for frying to taste -1 teaspoon baking powder .> To decorate: 300 gr millefiori honey -2 tablespoons vanilla icing sugar - sprinkles to decorate q.b- 40 gr candied orange peel .METHOD-First melt the butter and let it cool. Prepare the doses of all the ingredients. In a large bowl, in which you will knead the dough, mix the flour, sifted baking powder, salt and the grated peels of the two citrus fruits. Add the sugar, butter and liqueur and once sanded add the 3 eggs and knead well. Knead until the dough is lump-free and homogenous. Now let it rest for 30 minutes at room temperature covered with cling film. After this time, make many cylinders 1 cm thick and with the help of a tarot knife (if you don't have one, use a knife) make many small pieces. Work each piece into small balls by rolling them in your hands. Continue like this until you run out of ingredients. </span><span style="font-family: Charter, Georgia, Times, serif; font-size: 19px;">Now let's move on to the frying. This should be done in a small high-sided pan. You have to fry a few balls at a time. It only takes a few seconds to get the balls golden brown. Be careful not dark!</span><span style="font-family: Charter, Georgia, Times, serif; font-size: 19px;">Drain the struffoli with a slotted spoon and place them on a plate covered with paper towels. Once all the struffoli have been fried, move on to the decoration. Put the honey and vanilla icing sugar in a saucepan. Melt over a low flame and remove from the heat. Pour in the struffoli and the candied orange peel cut into small pieces. Stir well so that the honey covers each ball. Now place them in a serving dish and give them the desired shape (doughnut, pyramid, Christmas tree, in short, let your imagination run wild). Top with a few more sprinkles and the dish is ready. It keeps for several days, so you can prepare it in advance just like I did, see my photo. It keeps at room temperature.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYY6C2s6tyCdaojI3SH8JS05KdcxRp1Dz1ILv04jEKeqxnDX7ZkdLwGdXFDNnD6MHmqr3mKDXBTHBtQ4pMwBNK5SeeweCMFVAOdKb2qJDh6e8F8GuuRAv3OY7r-3SN5XQ8CgM1TslVAQGEEgjQpPTh5SzSGeZITc1Vr0uQnNiiRYbUUubWWtSr6QB2isv-/s1694/PAKX3404%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="911" data-original-width="1694" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYY6C2s6tyCdaojI3SH8JS05KdcxRp1Dz1ILv04jEKeqxnDX7ZkdLwGdXFDNnD6MHmqr3mKDXBTHBtQ4pMwBNK5SeeweCMFVAOdKb2qJDh6e8F8GuuRAv3OY7r-3SN5XQ8CgM1TslVAQGEEgjQpPTh5SzSGeZITc1Vr0uQnNiiRYbUUubWWtSr6QB2isv-/w400-h215/PAKX3404%5B1%5D.JPG" width="400" /></a></div><br /><br /><p></p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">******</p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Manzo al barolo# ingredienti e dosi per 4 persone :800 gr di carne di manzo (io uso il cappello del prete)-50 gr di pancetta-50 gr di burro (meglio se chiarificato)-1 bottiglia di Barolo-2 /3 carote-2 costole di sedano-1 cipolla-1 rametto di rosmarino-3 chiodi di garofano-1 pizzico di timo-1 spicchio d’aglio-1 foglia di alloro-1 pezzetto di cannella-3 grani di pepe nero- spruzzata di brandy-1 cucchiaio di farina-sale.METHOD-Lardellate la carne con qualche listarella di pancetta e mettetela in una terrina con le carote, il sedano e la cipolla tagliati a pezzetti e un sacchettino di garza contenente tutte le spezie. Versate sopra la carne il Barolo, coprite il recipiente e lasciate marinare in un luogo fresco (non in frigo) per una giornata (dalle 12 alle 24 ore) girando la carne un paio di volte.<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #595656; display: inline; float: none; font-family: Calibri; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Fate sciogliere il burro in una casseruola e soffriggetevi leggermente la restante pancetta tritata, quindi rosolatevi la carne precedentemente scolata dalla marinatura, asciugata e leggermente infarinata. Quando la carne sarà ben rosolata su tutti i lati copritela con la marinata e portate a bollore.</span>Dopo una decina di minuti togliete il sacchettino con le spezie, salate, coprite la casseruola e portate a cottura a fuoco lento, ci vorranno almeno un paio d’ore.Una volta terminata la cottura, togliete la carne dalla casseruola e tenetela al caldo. Nel frattempo passate il sugo al setaccio (si può anche semplicemente frullare), rimettetelo sul fuoco, fatelo addensare, regolatelo di sale se necessario, spruzzatelo con il brandy e fatelo bollire per qualche minuto.Disponete la carne tagliata a fette in ciascun piatto e copritela leggermente con una parte del sugo.Servite con polenta e il rimanente sugo in una salsiera calda.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlmekhdC4RArTCQu-b0eZqeDNHq6C39oJI10wH2i06rheyRqdRjcQK05laRM1JRLutusKjUMvO1zS5RX58T_SetZDiP5HTWbdTiUSSJK6dVR1fGUHXVZIKuuOIGvrtqOs8zgpywWrlL4N/s1660/EULE8833%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1290" data-original-width="1660" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlmekhdC4RArTCQu-b0eZqeDNHq6C39oJI10wH2i06rheyRqdRjcQK05laRM1JRLutusKjUMvO1zS5RX58T_SetZDiP5HTWbdTiUSSJK6dVR1fGUHXVZIKuuOIGvrtqOs8zgpywWrlL4N/s320/EULE8833%255B1%255D.JPG" width="320" /></a></div><br /> ***<div><br /></div><div><p>Risotto aux myrtilleso_Ingrédients et doses pour 3/4 personnes-320 gr
de riz carnaroli -1/2 verre de vin rouge sec -1 échalote -3 cuillères à
soupe d'huile evo -150 ml de jus de canneberge - -1 poignée de
myrtilles séchées (laissez-les tremper toute la nuit) -15 gr de beurre
-bouillon de légumes -thym. Commencez à ajouter le bouillon bouillant en
alternant avec le jus de myrtille, en remuant avec une cuillère en
bois.À mi-cuisson, ajoutez un saupoudrage de thym, si vous utilisez du
thym séché, afin qu'il se réhydrate pendant la cuisson, mais si vous
utilisez du thym frais, vous pouvez l'ajouter en fin de cuisson.
Quelques minutes avant la fin de la cuisson, ajouter les myrtilles, si
elles sont grosses, comme c'est souvent le cas, les couper en deux.A la
fin de la cuisson, (environ 17-18 minutes dans mon cas), incorporer le
beurre et le parmesan (si vous le souhaitez).Décorer le plat avec les
myrtilles, le thym et quelques gouttes de jus.<img class="mceItemNoResize" data-mce-src="https://static.skyrock.net/img/transparent.png" height="0px" id="skyplaceholder_0" mce_advimageresize_id="f_text_mce_3" src="https://static.skyrock.net/img/transparent.png" width="0px" /></p><p> +++</p><p>Torta salata con asparagi # ingredienti e dosi -Per la pasta brisèe : <b style="background-color: white; font-family: Lora, serif; font-size: 16px;">200 gr di farina 00 - </b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">100 gr di burro - </b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">50 ml circa di acqua ghiacciata - </b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">pizzico di sale .>Per la farcia : </b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">250 gr di asparagi selvatici - </b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">250 gr di ricotta vaccina -</b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">100 gr di provolone piccante -</b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">20 gr di burro -</b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">1 cipollotto piccolo -</b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">2 uova + 1 tuorlo - </b><b style="background-color: white; font-family: Lora, serif; font-size: 16px;">sale e pepe .METHOD-</b><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Per la pasta brisée setacciate la farina sulla spianatoia, fate la classica fontana, unite al centro un pizzico generoso di sale e il burro freddo a pezzettini e impastate velocemente con la punta delle dita.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Aggiungete acqua ghiacciata un cucchiaio per volta e lavorate fino ad ottenere un impasto sodo ed omogeneo.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Formate un panetto, avvolgetelo in pellicola trasparente e mettetelo in frigo per almeno 30 minuti.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Trascorso il tempo, stendete l'impasto con il mattarello e tiratelo fino ad ottenere una sfoglia dello spessore di 1/2 cm.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Foderate uno stampo imburrato e bucherellate il fondo con i rebbi di una forchetta.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Mettete in frigo lo stampo e preparate la farcia.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Tagliate il cipollotto sottile, sciacquatelo e fatelo appassire in padella con il burro a fuoco medio per circa 3 minuti.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Lasciate intiepidire.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">In una ciotola rompete le uova, aggiungete la ricotta e il provolone piccante grattugiato, mescolate energicamente.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Regolate di sale e pepe e unite il cipollotto.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Pulite e lavate gli asparagi selvatici.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Cuoceteli a vapore per 5 minuti.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Versate il composto sulla base della brisée, disponete gli asparagi per la lunghezza della tortiera, pennellate il bordo con poco tuorlo battuto e infornate.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Fate cuocere in forno preriscaldato a 180° per circa 35 minuti.</span><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Trascorso il tempo di cottura, sfornate, fate intiepidire e servite.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xn-zjOGqkM3nFIrTy_DBL_5o8zE4TM5ZemnN2wlJNQwCNQe2-HW4TAaQ40lNVGKZnSiiMdpX6oQrvIX1c2phpN9evybmOlxI4R0QA9_C64ys9kDPIuWeh5Suh124bdDp7tAcK8ED-TDj4ZBgdjsDm3UxiUXmHFYuUBCBzttoN8mjzGta3opFWGFzWQBm/s1460/IMG_E7340%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1455" data-original-width="1460" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xn-zjOGqkM3nFIrTy_DBL_5o8zE4TM5ZemnN2wlJNQwCNQe2-HW4TAaQ40lNVGKZnSiiMdpX6oQrvIX1c2phpN9evybmOlxI4R0QA9_C64ys9kDPIuWeh5Suh124bdDp7tAcK8ED-TDj4ZBgdjsDm3UxiUXmHFYuUBCBzttoN8mjzGta3opFWGFzWQBm/s320/IMG_E7340%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><div style="background-color: white; font-family: Lora, serif; font-size: 16px;"><br /></div><p>++<br /></p><p><br /></p><p>Risotto al mirtillo_ingredienti e dosi oer 3/4 persone-320 gr di riso carnaroli -1/2 bicchiere di vino rosso secco -1 scalogno -3 cucchiai di olio evo -150 ml di succo di mirtillo rosso - -1 manciata di mirtilli essiccati (lasciarli in ammollo per 1 notte) -15 gr di burro -Brodo vegetale -timo .FATE COSI >Soffriggere l'olio con lo scalogno ben tritato, unire il riso, tostare e sfumare con il vino rosso. Iniziare ad aggiungere il brodo bollente alternato al succo di mirtillo, mescolando con un cucchiaio di legno.A
metà cottura aggiungere una spolverata di timo, se si usa l'essiccato,
in modo da reidratarlo durante la cottura, ma se si usa il fresco può
essere aggiunto a fine cottura.A pochi minuti dalla fine della cottura unire i mirtilli, se sono grandi, come spesso accade, tagliarli a metà.A fine cottura, (circa 17-18 minuti nel mio caso), mantecare, a fuoco spento, con burro e formaggio parmigiano (se piace).Decorare il piatto con mirtilli, timo e qualche goccia di succo.</p><p>++++++++</p><p>Cheesecake_ingredients and doses - For the base 200 gr of crushed
biscuits and 80 gr of melted butter >> Cream: 450 gr of
Philadelphia cream cheese -200 gr of icing sugar -300 gr of whipped
cream -15 gr of rehydrated gelatine, squeezed and melted in the
microwave >> For the jelly: 250 gr of red berries (or fruit of
your choice) - 80 gr sugar - 6 gr rehydrated and squeezed gelatine . DO
THIS Prepare the gelée by placing the berries in a saucepan with the
sugar and bring to the boil. Then remove from the heat and allow to cool
to 50 degrees, then add the gelatine and stir quickly. Sieve to remove
the seeds.Pour the mixture into the silicone mould and place in the
freezer. This way we start to compose the cake in inverted layers.
Prepare the cream: put the cheese in the basket of the planetary mixer
and run the machine with a paddle to create a cream. Then add the icing
sugar, run the machine and create a smooth cream. Pour the melted
isinglass into the mixture and mix vigorously with a spatula. Finally
add the whipped cream and mix again with the spatula. Pour the mixture
into the mould, level without reaching the edge, remember to leave space
for the biscuit base. If you wish, you can fill with a previously made
creamy insert and a layer of penguin icing . Place in the freezer and
freeze. When the cake is nice and firm, prepare the bottom by mixing
biscuits and butter then, with a spatula, level the bottom onto the
frozen cake, reaching to the edge. Place in the freezer for a few hours,
as soon as the bottom is frozen too, turn out and unmould the
cheesecake onto a tray. Leave in the fridge overnight to thaw. Decorate
with fresh fruit, chocolate chips, biscuits or macarons. I like to
sprinkle some edible glitter on both the cake and the decorations as a
finishing touch.The cake will keep in the fridge for 3 days.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPB_A21BI5jo0w_y-bNmU9N_ENDatHamfLtY8vFzkrG_FXrAmDw-JTrwexfA75EO5QPONBVOfdjwWS8KPXmVk6hPB_ckQTrOUWmriQUF-M5atr8W8w-0F7aVExdPiwkT_1uvV-HSzzSEsS2121yhcsIGQRQoPtc2bP231ciH9YRtvrX3l9mBXvuTEtA/s1523/MUWP4997%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1265" data-original-width="1523" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPB_A21BI5jo0w_y-bNmU9N_ENDatHamfLtY8vFzkrG_FXrAmDw-JTrwexfA75EO5QPONBVOfdjwWS8KPXmVk6hPB_ckQTrOUWmriQUF-M5atr8W8w-0F7aVExdPiwkT_1uvV-HSzzSEsS2121yhcsIGQRQoPtc2bP231ciH9YRtvrX3l9mBXvuTEtA/s320/MUWP4997%5B1%5D.JPG" width="320" /></a></div><br /><br /><br /><p></p><p><br /></p><p><br /></p><p>+++++++++++<br /></p><p><br /></p></div><div><br /></div><div><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Insalata russa_ingredienti e dosi per 4/6 persone :<span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;">Per preparar<b>e </b></i><i style="box-sizing: border-box; font-style: italic;"><span> </span>per prima cosa bisogna pulire e tagliare le verdure; quindi pelare le carote e le patate e tagliarle a piccoli tocchetti di circa 1 cm per lato tenendole separate .</i></span><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;">Far bollire 3 pentole distinte con acqua salata, raggiunto il bollore tuffare gli ingredienti ognuno nella sua pentola (patate, carote e piselli). Lasciar cuocere per circa 5 minuti in modo che restino croccanti poi scolare e lasciar raffreddare completamente.</i></span><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;">Quando saranno completamente fredde, riunirle in una ciotola, se utilizzate dei cetriolini, tagliarli a dadini poi unirli alle verdure e aggiungere l'olio; se invece non utilizzate i sott'aceti potrete sostituirli con 2 cucchiai di aceto bianco.</i><i style="box-sizing: border-box;">Infine aggiungere la maionese e mescolare con cura amalgamando il tutto, la vostra<b> , </b></i><i style="box-sizing: border-box;">è pronta, tenere in frigo per circa 30 minuti prima di servire.</i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIf3V3CN_nanlSbI1Tjx2-7_GoV-F4yUq678_dmhWcF19wqMETded-07G0JArZRQKyXSeqyqpcBdyxzQ1395bRAZ1iGXnNJaK5MkX7ujGri0jthNFmifpn6zYcl5JusMa9SZv8S05xEtOUuF9Z2TFg08GedxHfDQZLlkSLz3e-Dhn4uUi8_hOkK1mcA/s1594/IMG_E4772%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1594" data-original-width="1156" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIf3V3CN_nanlSbI1Tjx2-7_GoV-F4yUq678_dmhWcF19wqMETded-07G0JArZRQKyXSeqyqpcBdyxzQ1395bRAZ1iGXnNJaK5MkX7ujGri0jthNFmifpn6zYcl5JusMa9SZv8S05xEtOUuF9Z2TFg08GedxHfDQZLlkSLz3e-Dhn4uUi8_hOkK1mcA/s320/IMG_E4772%5B1%5D.JPG" width="232" /></a></i></span></div><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;"><br /> ****</i></span><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;"> Pasta alla paolina (Palermo )ingredienti e dosi - </i></span><span style="font-family: times, "times new roman", serif;">- 1 vasetto di filetti d'acciughe sott'olio ( 5/6 filetti ) </span><span style="font-family: times, "times new roman", serif;">- 350/400 gr di pasta a piacere ( bucatini) -300 gr. di salsa di pomodoro</span><span style="font-family: times, "times new roman", serif;"></span><span style="font-family: times, "times new roman", serif;"> - 1 spicchio d'aglio</span><span style="font-family: times, "times new roman", serif;"> - basilico fresco</span><span style="font-family: times, "times new roman", serif;"></span><span style="font-family: times, "times new roman", serif;"> - 3 chiodi di garofano</span><span style="font-family: times, "times new roman", serif;"> - 1 pezzettino di cannella</span><span style="font-family: times, "times new roman", serif;"></span><span style="font-family: times, "times new roman", serif;"> - 5 cucchiai di olio extravergine d'oliva</span><span style="font-family: times, "times new roman", serif;"> - 4 cucchiai di pangrattato tostato e arricchito con qualche mandorla tostata e tritata .METHOD-</span><span style="font-family: times, "times new roman", serif;">- In una pentola mettere l'olio d'oliva e lo spicchio d'aglio tritato finissimo</span><span style="font-family: times, "times new roman", serif;"> , aggiungere i filetti d'acciuga e fare sciogliere, a fuoco bassissimo</span><span style="font-family: times, "times new roman", serif;"></span><span style="font-family: times, "times new roman", serif;"> ,rosolare a fuoco bassissimo per 3 minuti e aggiungere la passata di pomodoro</span><span style="font-family: times, "times new roman", serif;">, aggiungere i chiodi di garofano e il pezzetto di cannella</span><span style="font-family: times, "times new roman", serif;"></span><span style="font-family: times, "times new roman", serif;">, lasciare cuocere, a fuoco dolce e con il coperchio, per 15 minuti</span><span style="font-family: times, "times new roman", serif;">, a fine cottura aggiungere 1 cucchiaio di basilico fresco tritato</span><span style="font-family: times, "times new roman", serif;"></span><span style="font-family: times, "times new roman", serif;">, nel frattempo lessare i bucatini al dente</span><span style="font-family: times, "times new roman", serif;"> ,scolarli bene e aggiungerli nella pentola con il condimento</span><span style="font-family: times, "times new roman", serif;">, mescolare bene</span><span style="font-family: times, "times new roman", serif;"> ,servire con una generosa di "muddica atturrata"</span><span style="font-family: times, "times new roman", serif;"></span><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;"></i></span><span style="box-sizing: border-box; display: block;"><i style="box-sizing: border-box; font-style: italic;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWhEhJSx2T0bvA75SMzzduHv98DhE18W3flyeKxaVmhOi2LJw4Df046LBWoKmIuHb1jdEhuKP-iVc8PO9Xy2svEiPy68vLsQFpGuMRmGe8re8TNtOE7eNbGWiWKHtaAtz49SfV731CR7jzJfdO4vl_47u2LyxEhSQXZsuVEDnT5oH0f255I5Sq4LCWg/s1670/IMG_E6640%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="684" data-original-width="1670" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWhEhJSx2T0bvA75SMzzduHv98DhE18W3flyeKxaVmhOi2LJw4Df046LBWoKmIuHb1jdEhuKP-iVc8PO9Xy2svEiPy68vLsQFpGuMRmGe8re8TNtOE7eNbGWiWKHtaAtz49SfV731CR7jzJfdO4vl_47u2LyxEhSQXZsuVEDnT5oH0f255I5Sq4LCWg/w400-h164/IMG_E6640%5B1%5D.JPG" width="400" /></a></div><br />****<br /></i></span><p></p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pirijki _ingredienti e dosi per 18/20 pezzi ::<br /> <b style="background-color: transparent;"><span style="color: #1eaa44;"><span style="color: #bfa161;">310
gr de farine, 200 gr de beurre, 150 gr de champignons de Paris,95 gr de
riz rond, 60 gr de crème fraîche, 2 oeufs, 1 oignon, 1 citron,2
cuillères à soupe d'aneth ciselé, 2 cuillère à soupe de persil haché,
sel, poivre .FATE COSI >><span style="color: #1eaa44;"><span style="color: #bfa161;">Dans
un saladier, tamisez la farine et 1/2 cuillère à soupe de sel.Coupez
180 gr de beurre en dés et incorporez-les du bout des doigts dans la
farine pour obtenir une pâte sableuse.Mélangez la crème fraîche avec un
peu de jus de citron et incorporez-la à la pâte.Cassez un des deux
oeufs, conservez le blanc dans un bol,ajoutez le jaune à la pâte et
mélangez grossièrement celle-ci.Pressez ensuite la pâte de façon à
former une boule, sans la pétrir.Couvrez la boule de film alimentaire et
réservez pendant 30 minutes au réfrigérateur.Pendant ce temps, faites
cuire le riz comme indiqué sur le paquet (20 minutes).Faites cuire le
deuxième oeuf 10 minutes dans l'eau bouillante afin d'obtenir un oeuf
dur.Epluchez et émincez très finement l'oignon.Faites fondre le reste du
beurre dans une poêle et faites-y revenir l'oignon 3 minutes jusqu'à
ce qu'il soit translucide.Lavez les champignons et passez-les au mixeur
pour les hacher.Ajoutez-les à l'oignon et laissez cuire encore 3
minutes.Incorporez le riz, mélangez, ôtez du feu et laissez refroidir
dans un saladier.Epluchez l'oeuf, hachez-le et ajoutez-le au mélange
riz-champignons avec le persil et l'aneth.Assaisonnez à votre
convenance et mélangez bien.Sortez la pâte du frigo et, à l'aide d'un
rouleau à pâtisserie,étalez-la bien sur le plan de travail
fariné.Découpez 20 disques de pâte à l'aide d'un emporte-pièce d'environ
10 cm de diamètre,puis déposez environ une cuillerée à soupe de
garniture au centre de chaque disque.Repliez la pâte en deux sur la
garniture et scellez-la.Disposez chaque pirojki sur une plaque de
cuisson,piquez-les avec une fourchette et laissez reposer 30 minutes au
réfrigérateur.Préchauffez le four à 190°C.Au bout de 30 minutes,
enduisez chaque pirojki du blanc d'oeuf à l'aide d'un
pinceau.Enfournez-les environ 15 minutes jusqu'à ce qu'ils soient
dorés.Servez chaud.</span></span></span></span></b></p></div><div><span style="color: #bfa161;"><b><br /></b></span></div><div><span style="color: #bfa161;"><b><br /></b></span><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> _</p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; margin: 0px 0px 1.25rem 47.6px; outline: currentcolor none 0px;"><span style="font-family: Charter, Georgia, Times, serif;"><span style="font-size: 19px;">Gâteau au potiron _ingrédients et doses : 600 gr de potiron, déjà épluché - 200 gr de maïzena -</span></span><span style="font-family: Charter, Georgia, Times, serif; font-size: 19px;">200 gr de farine de maïs -200 gr de farine 00 -100 gr d'amandes moulues -4 œufs -150 gr de sucre -150 gr de beurre -1 petit verre de vin Moscato ou Passito -1 sachet de levure chimique -1 pincée de sel . FAIRE CE QUI SUIT >>Cuire le potiron pendant 15 minutes au four à 180° et l'écraser ou le passer au mixeur. Battre les œufs avec le sucre et une pincée de sel jusqu'à ce qu'ils soient mousseux, ajouter la maïzena et le beurre fondu et bien mélanger. Ajoutez également la farine 00 à laquelle vous avez ajouté la levure chimique et la vanilline. Enfin, ajoutez la pulpe de potiron froide, les amandes hachées et le petit verre de liqueur. Graissez un moule à cake de 25 cm de diamètre, saupoudrez-le de maïzena, éliminez l'excédent de farine et versez le mélange dans le moule. Faites-le cuire dans un four préchauffé à 180° pendant 50 minutes. Lorsqu'il est froid, garnissez-le de sucre glace à volonté et servez-le avec de la crème au chocolat ou de la crème fouettée.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3f3EQSqGw0KQ7pnzEYICkTjKzz8jdDE-lNlKVi1O5BLba83w82VsQT5Re18jdu4NDIQoB-frETezFGD9hRy5PnnsuJTK0BoM6V6JPOi-UcesYVn_-xzxBE-nEXHjofjty5ByXXfEbL6saXzjHxaGFFBBBIRvJEtX-PBpSzojFaANbtjnF-MITA20wkg/s1800/IMG_8513%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3f3EQSqGw0KQ7pnzEYICkTjKzz8jdDE-lNlKVi1O5BLba83w82VsQT5Re18jdu4NDIQoB-frETezFGD9hRy5PnnsuJTK0BoM6V6JPOi-UcesYVn_-xzxBE-nEXHjofjty5ByXXfEbL6saXzjHxaGFFBBBIRvJEtX-PBpSzojFaANbtjnF-MITA20wkg/s320/IMG_8513%5B1%5D.JPG" width="320" /></a></div><br /><p></p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">++++++++++++++++</p><p> Boulettes de viande d'aubergine_Ingrédients et doses pour 20/22 boulettes de viande - 500 gr d'aubergines coupées en dés - 1 gousse d'ail - 2 tranches de pain - 3 cuillères à soupe de parmesan râpé - chapelure au goût (environ 100 gr) - 1 œuf - 150 gr de feta - 1 bouquet de basilic - un peu d'huile d'olive - sel et poivre. FATE COAI - Dans une poêle antiadhésive, j'ai fait cuire les aubergines en dés avec l'ail à feu doux, en arrosant de temps en temps avec un peu d'eau, jusqu'à ce qu'elles soient tendres et translucides. Je les ai laissés refroidir et les ai combinés dans un grand bol avec l'œuf, le parmesan haché, les feuilles de basilic hachées, une pincée de sel et de poivre et quelques cuillères à soupe de chapelure (ajustez la consistance à votre goût). Pour chaque galette, j'ai mis un peu du mélange dans le creux de ma main, un petit cube de feta au centre et j'ai fermé le poing, pour donner de la fermeté. Avec des mains moites, j'ai donné à mes galettes d'aubergines une belle forme ronde. J'ai enrobé chaque galette de chapelure, légèrement salée et poivrée, qui formera une savoureuse croûte croustillante. Sur une plaque de cuisson recouverte de papier sulfurisé, j'ai disposé les croquettes et les ai fait cuire, four préchauffé à 200° statiques, pendant 15/20 minutes. J'ai fait frire mes boules d'aubergines avec le cœur de feta dans une poêle, en les faisant dorer avec un peu d'huile d'olive.</p><p><br /></p><p>Beignets de courgettes _ingrédients et doses - 300 gr de courgettes : - 200 gr de farine 00 - 140 gr de lait entier - le zeste râpé d'un citron - 2 cuillères à café de levure chimique - 1 œuf entier - 2 cuillères à café bombées de sucre en poudre - 1 petit verre de Fil'e Ferru - huile d'arachide pour la friture - sucre glace à saupoudrer sur le dessus. Pressez-les bien dans une passoire pour qu'ils perdent toute leur eau de végétation. Placez-les dans un grand bol et ajoutez l'œuf et le zeste de citron, puis mélangez bien avec un fouet à main. Ajoutez le sucre et progressivement, en les alternant, la farine tamisée avec la levure chimique et le lait. Mélangez bien avec un fouet et ajoutez le Fil'e Ferru. Dans une grande poêle, portez l'huile à température et, en prenant la pâte par cuillerées, plongez-la dans l'huile chaude. Laissez les crêpes bien dorer des deux côtés et égouttez-les sur du papier absorbant. Laissez refroidir légèrement et saupoudrez de sucre glace. Servir chaud ou froid accompagné d'un petit verre de Fil'e Ferru bien frais.</p><p><br /></p><p><br /></p><p><br /></p><p><img class="mceItemNoResize" data-mce-src="https://static.skyrock.net/img/transparent.png" height="0px" id="skyplaceholder_0" mce_advimageresize_id="f_text_mce_3" src="https://static.skyrock.net/img/transparent.png" width="0px" /></p><p><br /></p><p> Boulettes d'aubergine - Ingrédients et portions pour 2/4 pièces _1 aubergine - 1 œuf - 2/3 tranches de Pancarrè sans gluten (ou chapelure) - Ciboulette et menthe fraîche hachées - 1 cuillère à soupe de parmesan râpé - Sel et poivre noir. MÉTHODE- Lavez et coupez l'aubergine en cubes de 1 cm, placez-la dans une poêle antiadhésive et salez-la à votre goût, versez 1/2 cm d'eau dans le fond de la poêle et montez le feu (feu moyen). Couvrez et faites cuire, en retournant de temps en temps et en ajoutant de l'eau si nécessaire (petite astuce : ajoutez un peu de lait si vous en avez dans le réfrigérateur, il adoucit l'amertume des aubergines) jusqu'à ce que vous puissiez écraser tous les dés d'aubergines avec une fourchette. Ensuite, écrasez-les et augmentez un peu le feu pour que tous les liquides et même l'eau de végétation des aubergines s'assèchent bien, en remuant continuellement avec une cuillère. Plus les aubergines sont sèches, moins vous devrez mettre de pain dans les boulettes. Laissez refroidir dans la même poêle sans couvercle. Ajoutez ensuite un œuf, du parmesan, des herbes hachées, du sel, du poivre et suffisamment de bacon (ou de chapelure) pour obtenir un mélange suffisamment ferme mais encore humide. Couvrir et laisser raffermir pendant une demi-heure, voire plus (dans ce cas, au réfrigérateur). Graissez ensuite le fond de la poêle et trempez vos doigts dans l'huile, prenez de petites portions et faites de nombreuses galettes rondes, que vous écraserez ensuite légèrement sur la farine de riz des deux côtés. Faites-les frire immédiatement si nécessaire ou mettez-les au réfrigérateur couverts et faites-les frire (dans un peu d'huile Evo) au besoin.<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #85868c; font-family: Arial, Helvetica, Arial, Verdana, sans-serif; font-size: 15px; margin: 0px 0px 10px; padding: 0px;"><br /></p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">_</p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Mont-blanc au coco_ingredienti e dosi :<br /></p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><h1 class="bloc_title">
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<div style="margin: 0px; padding: 0px; text-align: center;">Nombre de parts: 8 parts >>1- GENOISE :6 oeufs-200 gr de sucre -150 gr de farine-une pincée de sel-zeste d'un citron vert (facultatif)<br />1/2 cuillère à café de canelle-(+1 sachet de noix de coco séchée pour décorer) .>>>></div><div style="margin: 0px; padding: 0px; text-align: center;">2 - CREME -1/4L de lait de coco -1/4L litre de lait-4 jaunes oeuf -1 c à c de vanille -<br />zeste d'un citron vert -100 gr de sucre + un sachet de sucre vanillé -50 gr de farine -<br />2 cuillères à soupe de rhum ( meilleur avec un bon rhum vieux) FATE COSI >>><span class="s s_wink"> </span><br />1 - PREPARER LA GENOISESéparez
les blancs des jaunes d'oeufs. Dans un saladier, battre les jaunes
d'oeufs avec le sucre jusqu'à ce que le mélange blanchisse. Verser en
une fois la farine et mélanger.Battre les blancs en neige ferme
(avec une pincée de sel), les incorporer délicatement à la pâte. Ajouter
le zeste et la cannelle. Mélangez délicatement.Verser dans un
moule à manqué beurré et fariné, et faire cuire à four moyen pendant 20
min env (vérifier la cuisson à l'aide d'une aiguille : si elle ressort
sèche c'est cuit).Démoulez aussitôt sur une grille.2 - PREPARER LA CREMEPorter à ébullition 1/4 de l. de lait et 1/4 de l. de lait de coco et l'essence de vanille. Ajouter le zeste de citron.Fouetter les oeufs avec le sucre, ajouter la farine.Mettre ce mélange dans une casserole et verser par petite quantité le lait + le lait de coco bouillant en mélangeant vivement.<br />Remettre sur le feu 2 mn sans faire bouillir. Ajouter le rhum et laisser refroidir.3 - ASSEMBLER LE GATEAU .Couper le gâteau en 2 ou en 3 dans le sens horizontal, napper chaque couche de crème (la moitié ou 1/3).Reconstituer
le gâteau, le badigeonner du reste de crème (y compris les côtés),
saupoudrer de noix de coco râpée (surface et tour).Laisser reposer au réfrigérateur une nuit.</div></div></div><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ***<br /></p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Terrine de lapin au riesling_ingredienti e dosi per 5/6 persone :<br /></p><div class="image-container left" id="container-2738431408">
<img alt="" class="tagImageSkyrock skyrockData_1_MediaNumber" src="https://i.skyrock.net/4114/55194114/pics/2738431408_1.jpg" />Temps de cuisson : 2h20 / Temps de repos : 48 heures .<br /></div>4 râbles de lapin désossés -100 gr de d'épaule de veau-100 gr de poitrine fraîche de porc -<br /> 50 gr de lardons -100 gr de pistaches mondées-20 cl de riesling-25 cl de gelée au Madère -<br /> 1 oeuf-40 gr de beurre -sel, poivre .Accord vin pour Terrine de lapin au Riesling - Un Pessac-léognan (Blanc, Bordelais).FATE COSI >pour Terrine de lapin au Riesling.Coupez la chair du lapin, l'épaule de veau et la poitrine fraîche en petits dés.Faites
fondre le beurre dans une poêle et faites-y revenir les trois viandes
avec les lardons pendant 5 min à feu vif. Salez et poivrez.Versez le riesling et faites cuire 20 min à feu doux en remuant de temps en temps.Mettez
les viandes, les lardons et le jus de cuisson dans le bol d'un mixeur.
Faites tourner jusqu'à obtention d'un mélange homogène.Versez dans un saladier. Ajoutez l'oeuf entier, les pistaches, salez et poivrez. Mélangez bien.Préchauffez le four th. 6 (180°C).Versez la préparation dans une terrine en tassant bien. Enfournez et faites cuire 2 h.Laissez refroidir puis coulez la gelée par-dessus.Placez au frais pendant 48 h avant de servir.<p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">__ </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4gXlrf5urZkY1woYBuILaENNN-PK6O0dc-b1nhJqCq3HzFydRq9woymtC-IqBZSlZL3fb95pmHJ6zPVeNCCkeK9RBklxArxjZ5Ht0cbjzx36TwwWSIF4BLrK--mUqF9JAqgcpPMUXAf0vn9YCEzl77RjyoYN3Shg1ym_ke16exaI0nFRBSPEGU9i6-Q=s1248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1039" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4gXlrf5urZkY1woYBuILaENNN-PK6O0dc-b1nhJqCq3HzFydRq9woymtC-IqBZSlZL3fb95pmHJ6zPVeNCCkeK9RBklxArxjZ5Ht0cbjzx36TwwWSIF4BLrK--mUqF9JAqgcpPMUXAf0vn9YCEzl77RjyoYN3Shg1ym_ke16exaI0nFRBSPEGU9i6-Q=s320" width="266" /></a></div><br /> <br /><br /><p></p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Peposo_( ricetta oroginale )_ingredienti e dosi -1200 gr di muscolo di manzo<span> - </span>1 litro di vino rosso Chianti<span> - </span>6 spicchi d’aglio<span>- </span>6 cucchiai di pepe nero in grani-2 foglie d’alloro<span>- </span>Olio d'oliva, q.b.-Sale-METHOD >>Pulite la carne, eliminate gli scarti e poi tagliatela in cubetti.Mettete i pezzetti di manzo in un recipiente, annaffiateli con quattro generosi giri d’olio. Aggiungete le due foglie di alloro, salatelo e spargetevi sopra due cucchiaiate di pepe in grani. A questo punto annegateli nel Chianti e lasciatela marinare per almeno un’ora.Siete sopra i fornelli e vi poggiate una bella casseruola (terracotta). Dopo un giro d’olio ecco gli spicchi d'aglio pronti a sfrigolare.Quando i sei spicchi saranno un po’ appassiti aggiungete la carne. Va fatta rosolare su fiamma andante, giratela col mestolo e lasciatela insaporire ancora un po’.È passato qualche minuto e il vino versato all’inizio sarà quasi evaporato, aggiungetene ancora insieme a un altro paio di cucchiaiate di pepe, abbassate la fiamma, coprite la casseruola e continuate a cuocere a fuoco moderato.Il peposo va tenuto d’occhio e il vino non deve mai evaporare del tutto perché la carne non si attacchi. Quando vediamo che comincia a scarseggiare aggiungiamo altro vino e altro pepe. Tutta l’operazione deve durare circa quattro ore, vi suggerisco di dividere il vino in quattro parti uguali, e se non dovesse bastare aggiungete altro (o regolate la fiamma).Può capitare che a fine cottura il brodo di vino sia abbondante, se è così mettete da parte la carne e fatelo restringere a fiamma alta, poi versatelo sul peposo. Impiattatelo caldo insieme a qualche fetta di pane tostato.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rmKBxp31vTppKzWabB_kldw4bMWboi3MI8lk3D_Ie5FaiGCGSjD3PPj1OHC5N3fQshVad24QDlNwdHYzPlAnuAglxnWtPh-X1ibe7dwSSwtFvosdyQwSxhTe9GeTacaDr7jGtAmfROvg/s1428/IMG_E1838%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1428" data-original-width="1298" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rmKBxp31vTppKzWabB_kldw4bMWboi3MI8lk3D_Ie5FaiGCGSjD3PPj1OHC5N3fQshVad24QDlNwdHYzPlAnuAglxnWtPh-X1ibe7dwSSwtFvosdyQwSxhTe9GeTacaDr7jGtAmfROvg/s320/IMG_E1838%255B1%255D.JPG" width="291" /></a></div><br /><br /><p></p><p class="body-text" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Charter, Georgia, Times, serif; font-size: 19px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.25rem 47.6px; orphans: 2; outline: currentcolor none 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> ***</p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> Boeuf marinè a ma sauce ( ricetta Vietnamienne ) ingredienti e dosi >><br /></p><h1 class="bloc_title"><a class="plink" href="https://mesrecettescrocrobonnes.skyrock.com/3033291202-BOEUF-MARINE-facon-asiatique-a-ma-sauce.html" itemprop="name"></a>
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<div class="text-image-container" itemprop="articleBody"><br /> <br /><strong><span style="font-family: Comic Sans MS, cursive;"><span style="font-size: 14px;">Recette
que j'ai faite au hasard en entendant une amie chef vietnamienne me dire
qu'il y avait du nuoc mam dans la marinade de sa viande que l'on faisait
griller !</span></span></strong><br /> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><span style="color: white;"><em>P</em></span></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>- 2 steaks de boeuf</strong></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>- 1 cs de sauce nuoc mam pour nèmes (ou une demi de nuoc mam pur)</strong></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>- 1 cc de sauce soja</strong></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>- 1 cs d'huile de sésame</strong></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>- 2 oignons ou échalotes</strong></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>- 1 cs d'huile d'olive</strong></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>- 1/2 cc de sucre .FATE COSI ;;</strong></span></span><br /> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>Mettre
les steaks dans une boîte hermétique, mettre le nuoc mam, le sucre, la
sauce soja et l'huile de sésame. Mélanger et réserver au froid.</strong></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>Peler
les oignons ou échalotes et les faire revenir juqu'à ce qu'ils soient
dorés dans une poêle avec l'huile d'olive. Réserver les oignons en
dehors de la poêle.</strong></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>Faire revenir les steaks dans cette huile autant de temps que nécessaire pour obtenir votre cuisson préférée .</strong></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>Verser la marinade restante à mi-cuisson.</strong></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>Retirer les steaks du feu et y remettre les oignons quelques secondes, pour leur faire prendre la sauce.</strong></span></span><br /> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><strong>Mettre
les oignons sur les steaks dans un plat de service ou directement dans
l'assiette avec l'accompagnement souhaité. Et déguster chaud</strong></span></span></div></div><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">** ***********<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">1 ) Cacciucco alla livornese _ingredienti e dosi per 6 persone . 800 gr di pesci con lisca (scorfano, gallinella, tracina) - 500 gr di palombetto-500 gr di polpo di scoglio-500 gr di seppie-500 gr di cicale di mare-500 gr di pomodori pelati-1 cipolla-Prezzemolo e aglio-Peperoncino-Alcune fette di pane casalingo-Olio extravergine d'oliva-Sale q.b.-Vino rosso q.b.- METHOD- <span style="-webkit-text-stroke-width: 0px; background-color: white; color: #0d0d0d; display: inline; float: none; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pulite i pesci e i molluschi. Fate un battuto con aglio, prezzemolo e peperoncino e fatelo rosolare insieme a circa mezzo bicchiere di olio. Quando la cipolla comincia a cuocere, bagnate con mezzo bicchiere di vino rosso e, non appena sarà evaporato, mettete a cuocere i polpi e le seppie.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #0d0d0d; display: inline; float: none; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Aggiungete poi i pomodori, salate e continuate a cuocere per circa 15 minuti. Unite poi gli altri pesci e le cicale di mare, proseguite con la cottura per una ventina di minuti. Se necessario, aggiungete brodo di pesce. Servite il cacciucco sulle<span> </span></span><b style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> fette di pane </b><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #0d0d0d; display: inline; float: none; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Tagliate, disposte sul fondo del piatto.</span></p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> ****************</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAl-q8xdiXjkyFhQnqJQ-qI6NMC-HfRhAJTzZicmjDOXOzXRWabI0b1Fc_gFB7HvEdcDVzC5KP55zWR18CuIn1Pv8EtvSWRvN8qRWDuoF0EpZGl51BqbOf60zcfWiTZSxrM4iMCqheJZCQ/s1481/GPNC9187%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1481" data-original-width="1370" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAl-q8xdiXjkyFhQnqJQ-qI6NMC-HfRhAJTzZicmjDOXOzXRWabI0b1Fc_gFB7HvEdcDVzC5KP55zWR18CuIn1Pv8EtvSWRvN8qRWDuoF0EpZGl51BqbOf60zcfWiTZSxrM4iMCqheJZCQ/w370-h400/GPNC9187%255B1%255D.JPG" width="370" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: "TeX Gyre Schola", Georgia, Times, "Times New Roman", serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 32px; margin-bottom: 30px; margin-top: 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 ) Cacciucco alla Livornese_ingredienti e dosi per 5/6 persone-2 lb. scorpionfish -<br style="box-sizing: border-box;" />1 lb. tub gurnard-1 lb. cuttlefish-1 lb. goatfish -10 oz. rockfish-8 oz. angler- 7 oz. smooth-hound-7 oz. octopus-6 thick slices of bread-6 shrimp -1 onion - 1 carrot-1 celery stalk-2 lb. tomatoes -1 cup dry white wine-parsley garlic - fresh chilli pepper -extra-virgin olive oil-salt.FATE COSI >Fillet the scorpionfish, tub gurnards, and – if you want – the goatfish. Scale and remove the bones from the fillets, clean the cuttlefish, octopus, and shrimp. Set the scraps aside. Chop the celery, carrot, and onion, lightly fry them in a wide pan with 4-5 Tbsp. olive oil, add the chopped cuttlefish and octopus, wine, and 1 cup water. Simmer for 20 minutes, remove the cuttlefish and octopus, and set aside. Add the tomatoes, chilli pepper to taste, fish scraps, the goatfish (if you filleted it, add the fishbones and keep the fillets for later), and the rockfish. Cook for 30 minutes, adding water if necessary.Filter and place back over the heat.Add the cuttlefish and octopus, then the rest of the fish from the less to the most tender every 10 minutes , scorpionfish and angler, smoothhound, tub gurnards, and the shrimp (and goatfish fillets), which will cook in 5 minutes. Season with salt and add the chopped parsley. Toast the bread slices, flavor them with a garlic clove and place one in every bowl. Pour the soup into the bowl and serve.</p> **11/12/2021*<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjf3BVN8n4Iwi9Ej0C_70NZURDdHmwfbfxCfqLivr5_4bP61ExZE6zX6al1FZjFflSOwn2axf7s0gSlgBoVreAZZZhYsgAemR1xbe7vpMr3sjwBTcZ9GVMDjbq3gZhEP-DK1O6BkbMmwoA993WaNgemKCXKAqkbolhX1DF7nckdmT5sgxjAZj2GsjcoqA=s3264" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjf3BVN8n4Iwi9Ej0C_70NZURDdHmwfbfxCfqLivr5_4bP61ExZE6zX6al1FZjFflSOwn2axf7s0gSlgBoVreAZZZhYsgAemR1xbe7vpMr3sjwBTcZ9GVMDjbq3gZhEP-DK1O6BkbMmwoA993WaNgemKCXKAqkbolhX1DF7nckdmT5sgxjAZj2GsjcoqA=s320" width="320" /></a></div><br /><br /><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=AD6v5dxf-OiFwClsjoChdMAiZZfK9UR_oKPg0iFaTzNLdPtpvAED2bkmBk0ytt20sCgSKdalwyckxY19SRR1vGw3xg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br class="Apple-interchange-newline" /><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">3 ) Cacciucco alla livornese _ingredienti e dosi per 6 persone -<span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">500 gr. seppie nostrali</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -500 gr. polpi di scoglio -</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> 300 gr. palombo fresco</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - 500 gr. pesce da zuppa</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> (gallinelle, cappone, scorfano, ghiozzo nero, tracina, grongo)</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -500 gr. di cozze</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -500 gr.di cicale </span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Vino bianco</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -1 cucchiaio di concentrato di pomodoro</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - Olio extravergine -</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Aglio</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -Salvia</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -Peperoncino</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> - 12 fette di pane posato e arrostito, pepato e agliato</span>- METHOD-</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Togliere le interiora del polpo, pulirlo e tagliarlo a pezzi.</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Aprire la seppia, sviscerarla (mettendo da parte il sacchetto con il nero, che potrà essere usato per un buon primo), pulirla e tagliarla a pezzi.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; font-family: "Libre Baskerville", Arial, Tahoma, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Prendere quindi tutti i pesci da zuppa per squamarli, sviscerarli e togliere le branchie. Se sono piccoli vanno lasciati interi, altrimenti anche questi vanno tagliati a pezzi.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; font-family: "Libre Baskerville", Arial, Tahoma, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Con le forbici incidere la cicala nella parte superiore del guscio, praticando prima un taglietto orizzontale sopra l'ultimo segmento e dopo due tagli laterali lungo i lati del corpo.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; font-family: "Libre Baskerville", Arial, Tahoma, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Spellare completamente il palombo e tagliarlo a fette.</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Raschiare le cozze, lavarle e rilavarle diverse volte.</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Prendere una casseruola non troppo fonda, che può essere di coccio, di rame o acciaio inox. Il fondo deve essere molto spesso, in modo da sopportare una cottura lunga, lenta, costante e non violenta. Mettere la casserula sul fuoco con un fondo d'olio d'oliva, aglio, salvia, peperoncino. Soffriggere. Quindi mettere polpi e seppie tagliati a troccoli e bagnare con il vino bianco; aggiungere il concentrato di pomodoro e cuocere per 20 minuti mescolando.</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Quando il polpo e le seppie sono diventati teneri, aggiungere mano a mano prima i pesci da zuppa e poi il palombo.</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Una precisazione: le teste dei pesci andrebbero cotte in brodo con gli odori e passate in modo da ottenere un liquido denso. Questo liquido, se versato nella casseruola, darebbe ancora più profumo e sapore al cacciucco.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; font-family: "Libre Baskerville", Arial, Tahoma, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Lasciare cuocere a fuoco lento ma energico. Aggiungere le cicale e le cozze con il loro guscio. Andare avanti per altri 6/7 minuti finché le cozze non si aprono.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; font-family: "Libre Baskerville", Arial, Tahoma, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">A questo punto mettere il pane agliato e abbrustolito sul fondo di 6 apposite terrine (almeno un paio di fette a persona). Con un grosso ramaiolo attingere pesce e sugo dalla casseruola e versarlo in parti eque nelle terrine.</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Ed ecco che possiamo gustarci il nostro cacciucco, naturalmente accompagnato da un buon vino rosso, meglio se giovane.</span><span face=""Libre Baskerville", Arial, Tahoma, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #216c82; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">*</p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">Baeckeoffe ( alsacienne )_ingredienti e dosi per 5 e6 persone ;<span style="background-color: transparent;">Attention, démarrage des opérations la veille. - 500 gr d'épaule de porc, -</span></p><div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody">- 500 gr d'épaule d'agneau (ou au pire, une large tranche de gigot que vous recouperez), -<br />- 500 gr d'épaule de veau (ou de viande à blanquette), -- 1,2 kg de pommes de terre, -<br />- 2 oignons, -- 3 gousses d'ail, -- 2 feuilles de laurier, -- 2 clous de girofle, -<br />- 1 bouteille de Riesling (ou tout autre vin alsacien), -- eau, -- sel/poivre. -FATE COSI -La
veille : couper les viandes en morceaux (6-7 cm) et les mettre dans un
saladier (vous pouvez laisser l'os du gigot, ça ajoute de la saveur). Y
ajouter les oignons, l'ail, le laurier, les clous de girofle, sel,
poivre et arroser avec le vin d'Alsace. Couvrir d'un film alimentaire et
placer au frigo toute la nuit.<br />Le jour J : mettre le réveil à 5 heures du matin et .... It's a joke !!!<br />Eplucher les pommes de terre et les couper dans le même calibre que la viande.<br />Disposer
la viande avec sa marinade (oter les clous de girofle) et les pommes de
terre dans votre terrine. Perso, pour que le plat soit bien étanche, je
procède de la façon suivane : je prévois une bande de papier alu de la
longueur de la circonférence du plat ; je la froisse légèrement en la
faisant tenir en équilibre sur le plat, puis je place le couvercle : ça
m'évite de chemiser le plat avec de la pâte comme le faisaient nos
grands-parents et que ce soit impossible à ouvrir après !!! (chuis top
maline moi...)<br />Enfourner à 220° pendant 2h30 (en fin de compte, le réveil à 5 h, c'est pas une si mauvaise idée ).<br /></div></div><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">***********</p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: tahoma, arial, verdana, helvetica, sans-serif; font-size: 11.52px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px 0px 5px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Anatra brasata allo zenzero ( Vit Kho gung )_ingredienti e dosi :1 whole duck - 3 tablespoons vegetable oil -2 cups boiling water -1/4 cup cilantro leaves -1/4 cup finely sliced ginger root -4 tablespoons fish sauce -1 red chili, sliced-1 tablespoon salt-1 tablespoon sugar -1 teaspoon -pepper.METHOD.Rub the duck with half the ginger and salt, then rinse and cut into 8 pieces. Heat oil and fry duck slowly until the skin looks nice and brown, then add remaining ginger, fish sauce and sugar. Keep frying, then cover with boiling water, add chili and pepper, and simmer until duck is tender. Remove from heat. Garnish with cilantro leaves.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMX5KA_dERDmPIl2B9CYo7Apj0F_xvyYlHKelwhZw7K3a0KhC6i532nhhAenydC-vG9e-_nmIhpLWSG6GT1COQiEGh5NXJ54ZFkupnnU51Wmf_ysAj0SDqozSgPTHM1BZ4s27YuvCVKvX/s1935/JOWD4961%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1888" data-original-width="1935" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMX5KA_dERDmPIl2B9CYo7Apj0F_xvyYlHKelwhZw7K3a0KhC6i532nhhAenydC-vG9e-_nmIhpLWSG6GT1COQiEGh5NXJ54ZFkupnnU51Wmf_ysAj0SDqozSgPTHM1BZ4s27YuvCVKvX/s320/JOWD4961%255B1%255D.JPG" width="320" /></a></div>*********CONSIL du CHEFADRIANOMENNILLO _ da un mio collega ho usato questi ingredienti per 6 persone >>10 cm di zenzero, sale , 1 anatra di 2 kg , olio , 2 cucchiai di salsa di pesce , 1 cucchiaio di zucchero ( a piacere) , 500 ml acqua bollente , 1 peperoncino, pepe bianco macinato , prezzemolo per guarnire .<p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: tahoma, arial, verdana, helvetica, sans-serif; font-size: 11.52px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px 0px 5px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">>> RICETTA della salsa di pesce :<br />.********salsa di pesce @ ( Nuoc mam cham- Vietnam )> 60 ml
acqua ( or succo di cocco ) -1 cucchiaio di aceto di vino-3 cucchiaini
di zucchero-1 peperoncino rosso-2 spicchi di aglio-1 cucchiaio di succo
di lime - 2 cucchiai di salsa di pesce ( nuoc mam cham ) - FATE COSI : in
un tegame portate a ebolizione l'acqua or succo di cocco con l'aceto e
lo zucchero , quando sarà a bollitura e sarà sciolto lo zucchero ,
lasciate riposare a parte fuori dal fuoco , unite il peperoncino trito
privato dei semi , il succo di lime e l'aglio schiacciato e unite
assieme il tutto al brodo di aceto-zucchero-acqua , fate cuocere per 10
minuti .</p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">*</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQy_Yq5M9EslP73cr-iITWNw5bh6ZZaGlThpH-Ue9rbFRgNgXDrVJWRjEg8btSH0eaBXroAARsg0sdd5iLQLS7sPz1Zx_RQ63MSSvyMWcyONGshxgSfLNlvOV1wjmUj1s0WA-6USt4dji/s1236/QOGG5293.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1236" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQy_Yq5M9EslP73cr-iITWNw5bh6ZZaGlThpH-Ue9rbFRgNgXDrVJWRjEg8btSH0eaBXroAARsg0sdd5iLQLS7sPz1Zx_RQ63MSSvyMWcyONGshxgSfLNlvOV1wjmUj1s0WA-6USt4dji/s320/QOGG5293.JPG" width="320" /></a></div><br /><br /><p></p><h1 class="bloc_title">
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<span style="color: #ff8080;"><span style="color: black;">Palette de porc à l'embeurrèe de chou_ingredienti e dosi per 4 persone _</span></span><span style="color: #ff7474;">- 800</span><span style="color: #ff7373;"> gr de p</span><span style="color: #ff7272;">alette </span><span style="color: #ff7171;">de porc</span><span style="color: #ff7070;"> demi-s</span><span style="color: #ff6f6f;">el- 1 </span><span style="color: #ff6e6e;">oignon</span><span style="color: #ff6d6d;">- 1 bou</span><span style="color: #ff6c6c;">quet ga</span><span style="color: #ff6b6b;">rni- 4</span><span style="color: #ff6a6a;"> clous </span><span style="color: #ff6969;">de giro</span><span style="color: #ff6868;">fle- 5</span><span style="color: #ff6767;"> baies </span><span style="color: #ff6666;">de geni</span><span style="color: #ff6565;">èvre- </span><span style="color: #ff6464;">10 grai</span><span style="color: #ff6363;">ns de p</span><span style="color: #ff6262;">oivre .<br />
<span style="color: black;">Per L'èmbeurrèe :</span></span><span style="color: #ff5e5e;">- 1 ch</span><span style="color: #ff5d5d;">ou vert</span><span style="color: #ff5c5c;">- 150 </span><span style="color: #ff5b5b;">gr de la</span><span style="color: #ff5a5a;">rdons f</span><span style="color: #ff5959;">umés- </span><span style="color: #ff5858;">200 gr d</span><span style="color: #ff5757;">e beurr</span><span style="color: #ff5656;">e3 c</span><span style="color: #ff5555;">uillère</span><span style="color: #ff5454;">s à sou</span><span style="color: #ff5353;">pe d vi</span><span style="color: #ff5252;">n blanc</span><span style="color: #ff5151;"> sec- </span><span style="color: #ff5050;">1 gouss</span><span style="color: #ff4f4f;">e d'ail</span><span style="color: #ff4e4e;">- sel</span><span style="color: #ff4d4d;">- poivr</span><span style="color: #ff4c4c;">e ..<b>FATE COSI >></b></span><span style="color: #ff4b4b;">Pelez l</span><span style="color: #ff4a4a;">'oignon</span><span style="color: #ff4949;"> et piq</span><span style="color: #ff4848;">uez-le </span><span style="color: #ff4747;">avec le</span><span style="color: #ff4646;">s clous</span><span style="color: #ff4545;"> de gir</span><span style="color: #ff4444;">ofle .</span><span style="color: #ff4343;">Mettez </span><span style="color: #ff4242;">la pale</span><span style="color: #ff4141;">tte de </span><span style="color: #ff4040;">porc da</span><span style="color: #ff3f3f;">ns une </span><span style="color: #ff3e3e;">grande </span><span style="color: #ff3d3d;">cocotte</span><span style="color: #ff3c3c;"> et cou</span><span style="color: #ff3b3b;">vrez-la</span><span style="color: #ff3a3a;"> de 2 l</span><span style="color: #ff3939;">itres d</span><span style="color: #ff3838;">'eau .<br />
</span><span style="color: #ff3737;">Aj</span><span style="color: #ff3636;">outez l</span><span style="color: #ff3535;">e bouqu</span><span style="color: #ff3434;">et garn</span><span style="color: #ff3333;">i , le </span><span style="color: #ff3232;">genièvr</span><span style="color: #ff3131;">e et le</span><span style="color: #ff3030;"> poivre</span><span style="color: #ff2f2f;"> .Port</span><span style="color: #ff2e2e;">ez à éb</span><span style="color: #ff2d2d;">ullitio</span><span style="color: #ff2c2c;">n sur f</span><span style="color: #ff2b2b;">eu doux</span><span style="color: #ff2a2a;"> .Lais</span><span style="color: #ff2929;">sez cui</span><span style="color: #ff2828;">re à pe</span><span style="color: #ff2727;">tits fr</span><span style="color: #ff2626;">émissem</span><span style="color: #ff2525;">ents 1 </span><span style="color: #ff2424;">heure 3</span><span style="color: #ff2323;">0 en éc</span><span style="color: #ff2222;">umant d</span><span style="color: #ff2121;">e temps</span><span style="color: #ff2020;"> en tem</span><span style="color: #ff1f1f;">ps .</span><span style="color: #ff1e1e;">Pend</span><span style="color: #ff1d1d;">ant ce </span><span style="color: #ff1c1c;">temps ,</span><span style="color: #ff1b1b;"> ébouil</span><span style="color: #ff1a1a;">lantez </span><span style="color: #ff1919;">le chou</span><span style="color: #ff1818;"> dans d</span><span style="color: #ff1717;">e l'eau</span><span style="color: #ff1616;"> salée </span><span style="color: #ff1515;">, puis </span><span style="color: #ff1414;">émincez</span><span style="color: #ff1313;">-le en </span><span style="color: #ff1212;">fines l</span><span style="color: #ff1111;">anières</span><span style="color: #ff1010;"> Rése</span><span style="color: #ff0f0f;">rvez ce</span><span style="color: #ff0e0e;">lles ci</span><span style="color: #ff0d0d;"> .Pele</span><span style="color: #ff0c0c;">z et ha</span><span style="color: #ff0b0b;">chez la</span><span style="color: #ff0a0a;"> gousse</span><span style="color: #ff0909;"> d'ail </span><span style="color: #ff0808;">.</span><span style="color: #ff0707;">Quarant</span><span style="color: #ff0606;">e minut</span><span style="color: #ff0505;">es avan</span><span style="color: #ff0404;">t la fi</span><span style="color: #ff0303;">n de la</span><span style="color: #ff0202;"> cuisso</span><span style="color: #ff0101;">n de la</span><span style="color: red;"> viande , pr</span><span style="color: #ff0001;">ép</span><span style="color: #ff0101;">are</span><span style="color: #ff0102;">z l'</span><span style="color: #ff0203;">embeu</span><span style="color: #ff0204;">rr</span><span style="color: #ff0304;">ée </span><span style="color: #ff0305;">.<br />
Me</span><span style="color: #ff0406;">ttez </span><span style="color: #ff0407;">50</span><span style="color: #ff0507;"> gr </span><span style="color: #ff0508;">de b</span><span style="color: #ff0609;">eurre</span><span style="color: #ff060a;"> d</span><span style="color: #ff070a;">ans</span><span style="color: #ff070b;"> une</span><span style="color: #ff080c;"> gran</span><span style="color: #ff080d;">de</span><span style="color: #ff090d;"> ca</span><span style="color: #ff090e;">sser</span><span style="color: #ff0a0f;">ole e</span><span style="color: #ff0a10;">t </span><span style="color: #ff0b10;">fai</span><span style="color: #ff0b11;">tes </span><span style="color: #ff0c12;">-y re</span><span style="color: #ff0c13;">ve</span><span style="color: #ff0d13;">nir</span><span style="color: #ff0d14;"> le </span><span style="color: #ff0e15;">chou </span><span style="color: #ff0e16;">et</span><span style="color: #ff0f16;"> le</span><span style="color: #ff0f17;">s la</span><span style="color: #ff1018;">rdons</span><span style="color: #ff1019;"> à</span><span style="color: #ff1119;"> fe</span><span style="color: #ff111a;">u mo</span><span style="color: #ff121b;">yen .</span><span style="color: #ff121c;">A</span><span style="color: #ff131c;">u b</span><span style="color: #ff131d;">out </span><span style="color: #ff141e;">de 5 </span><span style="color: #ff141f;">mi</span><span style="color: #ff151f;">nu</span><span style="color: #ff1520;">tes ,</span><span style="color: #ff1621;"> ajou</span><span style="color: #ff1622;">te</span><span style="color: #ff1722;">z </span><span style="color: #ff1723;">le vi</span><span style="color: #ff1824;">n bla</span><span style="color: #ff1825;">nc</span><span style="color: #ff1925;"> e</span><span style="color: #ff1926;">t l'a</span><span style="color: #ff1a27;">il ha</span><span style="color: #ff1a28;">ch</span><span style="color: #ff1b28;">é </span><span style="color: #ff1b29;">.<br />
Mél</span><span style="color: #ff1c2a;">angez</span><span style="color: #ff1c2b;"> b</span><span style="color: #ff1d2b;">ie</span><span style="color: #ff1d2c;">n .</span><span style="color: #ff1e2d;">R</span><span style="color: #ff1e2e;">et</span><span style="color: #ff1f2e;">ir</span><span style="color: #ff1f2f;">ez la</span><span style="color: #ff2030;"> cass</span><span style="color: #ff2031;">er</span><span style="color: #ff2131;">ol</span><span style="color: #ff2132;">e du </span><span style="color: #ff2233;">feu e</span><span style="color: #ff2234;">t </span><span style="color: #ff2334;">in</span><span style="color: #ff2335;">corpo</span><span style="color: #ff2436;">rez 5</span><span style="color: #ff2437;">0 </span><span style="color: #ff2537;">gr </span><span style="color: #ff2538;">de be</span><span style="color: #ff2639;">urre </span><span style="color: #ff263a;">en</span><span style="color: #ff273a;"> m</span><span style="color: #ff273b;">orcea</span><span style="color: #ff283c;">ux en</span><span style="color: #ff283d;"> r</span><span style="color: #ff293d;">em</span><span style="color: #ff293e;">uant </span><span style="color: #ff2a3f;">avec</span><span style="color: #ff2a40;"> un</span><span style="color: #ff2b40;">e </span><span style="color: #ff2b41;">cuill</span><span style="color: #ff2c42;">ère </span><span style="color: #ff2c43;">en </span><span style="color: #ff2d43;">bo</span><span style="color: #ff2d44;">is .</span><span style="color: #ff2e45;">Repl</span><span style="color: #ff2e46;">ace</span><span style="color: #ff2f46;">z </span><span style="color: #ff2f47;">la ca</span><span style="color: #ff3048;">sser</span><span style="color: #ff3049;">ole</span><span style="color: #ff3149;"> s</span><span style="color: #ff314a;">ur fe</span><span style="color: #ff324b;">u do</span><span style="color: #ff324c;">ux </span><span style="color: #ff334c;">qu</span><span style="color: #ff334d;">elque</span><span style="color: #ff344e;">s mi</span><span style="color: #ff344f;">nut</span><span style="color: #ff354f;">es</span><span style="color: #ff3550;"> sans</span><span style="color: #ff3651;"> att</span><span style="color: #ff3652;">ein</span><span style="color: #ff3752;">dr</span><span style="color: #ff3753;">e l'é</span><span style="color: #ff3854;">bull</span><span style="color: #ff3855;">iti</span><span style="color: #ff3955;">on</span><span style="color: #ff3956;"> .<br />
</span><span style="color: #ff3a57;">H</span><span style="color: #ff3a58;">ors</span><span style="color: #ff3b58;"> d</span><span style="color: #ff3b59;">u feu</span><span style="color: #ff3c5a;"> , i</span><span style="color: #ff3c5b;">nco</span><span style="color: #ff3d5b;">rp</span><span style="color: #ff3d5c;">orez </span><span style="color: #ff3e5d;">de n</span><span style="color: #ff3e5e;">ouv</span><span style="color: #ff3f5e;">ea</span><span style="color: #ff3f5f;">u 50</span><span style="color: #ff4060;"> gr de</span><span style="color: #ff4061;"> b</span><span style="color: #ff4161;">eur</span><span style="color: #ff4162;">re .</span><span style="color: #ff4263;"><br />
Repl</span><span style="color: #ff4264;">ac</span><span style="color: #ff4364;">ez </span><span style="color: #ff4365;">la c</span><span style="color: #ff4466;">asser</span><span style="color: #ff4467;">ol</span><span style="color: #ff4567;">e s</span><span style="color: #ff4568;">ur f</span><span style="color: #ff4669;">eu do</span><span style="color: #ff466a;">ux</span><span style="color: #ff476a;"> qu</span><span style="color: #ff476b;">elqu</span><span style="color: #ff486c;">es mi</span><span style="color: #ff486d;">nu</span><span style="color: #ff496d;">tes</span><span style="color: #ff496e;"> san</span><span style="color: #ff4a6f;">s att</span><span style="color: #ff4a70;">ei</span><span style="color: #ff4b70;">ndr</span><span style="color: #ff4b71;">e l'</span><span style="color: #ff4c72;">ébull</span><span style="color: #ff4c73;">it</span><span style="color: #ff4d73;">ion</span><span style="color: #ff4d74;"> .<br />
R</span><span style="color: #ff4e75;">enouv</span><span style="color: #ff4e76;">el</span><span style="color: #ff4f76;">lez</span><span style="color: #ff4f77;"> cet</span><span style="color: #ff5078;">te op</span><span style="color: #ff5079;">ér</span><span style="color: #ff5179;">ati</span><span style="color: #ff517a;">on p</span><span style="color: #ff527b;">our i</span><span style="color: #ff527c;">nc</span><span style="color: #ff537c;">orp</span><span style="color: #ff537d;">orez</span><span style="color: #ff547e;"> les </span><span style="color: #ff547f;">50</span><span style="color: #ff557f;"> g</span><span style="color: #ff5580;"> de b</span><span style="color: #ff5681;">eurre</span><span style="color: #ff5682;"> r</span><span style="color: #ff5782;">es</span><span style="color: #ff5783;">tants</span><span style="color: #ff5884;"> .<br />
Sa</span><span style="color: #ff5885;">le</span><span style="color: #ff5985;">z </span><span style="color: #ff5986;">, poi</span><span style="color: #ff5a87;">vrez </span><span style="color: #ff5a88;">.</span><span style="color: #ff5b88;">Ma</span><span style="color: #ff5b89;">inten</span><span style="color: #ff5c8a;">ez l'</span><span style="color: #ff5c8b;">em</span><span style="color: #ff5d8b;">be</span><span style="color: #ff5d8c;">urrée</span><span style="color: #ff5e8d;"> au c</span><span style="color: #ff5e8e;">ha</span><span style="color: #ff5f8e;">ud</span><span style="color: #ff5f8f;"> sur </span><span style="color: #ff6090;">feu t</span><span style="color: #ff6091;">rè</span><span style="color: #ff6191;">s </span><span style="color: #ff6192;">doux </span><span style="color: #ff6293;">, le </span><span style="color: #ff6294;">te</span><span style="color: #ff6394;">mp</span><span style="color: #ff6395;">s de </span><span style="color: #ff6496;">décou</span><span style="color: #ff6497;">pe</span><span style="color: #ff6597;">r </span><span style="color: #ff6598;">la vi</span><span style="color: #ff6699;">ande </span><span style="color: #ff669a;">.<br />
</span><span style="color: #ff679b;">Lo</span><span style="color: #ff689c;">rsque</span><span style="color: #ff689d;"> l</span><span style="color: #ff699d;">a </span><span style="color: #ff699e;">viand</span><span style="color: #ff6a9f;">e es</span><span style="color: #ff6aa0;">t c</span><span style="color: #ff6ba0;">ui</span><span style="color: #ff6ba1;">te , </span><span style="color: #ff6ca2;">sort</span><span style="color: #ff6ca3;">ez-</span><span style="color: #ff6da3;">la</span><span style="color: #ff6da4;"> du b</span><span style="color: #ff6ea5;">ouil</span><span style="color: #ff6ea6;">lon</span><span style="color: #ff6fa6;"> .</span><span style="color: #ff6fa7;">Déco</span><span style="color: #ff70a8;">upez</span><span style="color: #ff70a9;">-la</span><span style="color: #ff71a9;"> e</span><span style="color: #ff71aa;">n fin</span><span style="color: #ff72ab;">es t</span><span style="color: #ff72ac;">ran</span><span style="color: #ff73ac;">ch</span><span style="color: #ff73ad;">es .<br />
</span><span style="color: #ff74ae;">Disp</span><span style="color: #ff74af;">ose</span><span style="color: #ff75af;">z </span><span style="color: #ff75b0;">celle</span><span style="color: #ff76b1;">s-ci</span><span style="color: #ff76b2;"> di</span><span style="color: #ff77b2;">re</span><span style="color: #ff77b3;">cteme</span><span style="color: #ff78b4;">nt d</span><span style="color: #ff78b5;">ans</span><span style="color: #ff79b5;"> l</span><span style="color: #ff79b6;">es as</span><span style="color: #ff7ab7;">siet</span><span style="color: #ff7ab8;">tes</span><span style="color: #ff7bb8;"> ,</span><span style="color: #ff7bb9;"> sur </span><span style="color: #ff7cba;">un l</span><span style="color: #ff7cbb;">it </span><span style="color: #ff7dbb;">d'</span><span style="color: #ff7dbc;">embeu</span><span style="color: #ff7ebd;">rrée</span><span style="color: #ff7ebe;"> de</span><span style="color: #ff7fbe;"> c</span><span style="color: #ff7fbf;">hou </span><span style="color: #ff80c0;">.</span></div></div><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">*</p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">Painde viande _ingredienti e dosi - <br /></p><div class="image-container left" id="container-2045038609"><br /></div>
<br />450 gr 1 livre de boeuf haché <br />250 mL 1 tasse de riz cuit <br />1 oignon <br />1 oeuf <br />8 biscuits soda, émiettés <br />125 mL [1/2 tasse] de lait <br />Sel et poivre, au goût <br />250 mL [8 onces] de soupe crème de tomate <br />Persil, au goût <br />Estragon, au goût <br />3 tranches de bacon <br />Sauce<br />Reste de la soupe crème de tomate <br />Persil, au goût <br />Estragon, au goût <br />250 mL [8 onces] de sauce tomate <br />Un peu de beurre <br />5 mL [1 c. à thé] de sucre <br />- FATE COSI >> Mélanger ensemble le boeuf haché, le riz, l'oignon, l'oeuf, les mietes
de biscuits soda, le lait, du sel, du poivre, 60 mL [4 c. à table]
comble de soupe crème tomate [réserver de reste de la soupe pour la
sauce], du persil et de l'estragon. <br />Déposer dans un moule à pain. Couvrir le mélange d'une mince couche de crème tomate. <br />Déposer le bacon sur le dessus. Mettre au four à 180°C [350°F] pendant 1 heure ou plus. <br />Servir
avec une sauce tomate préparée avec le reste de la soupe crème de
tomate, du persil, de l'estragon, la sauce tomate, un peu beurre et le
sucre. <p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">**</p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">Cacciucco alla Livornese per 4 persone _ puoi usare questi ingredienti ><br /></p><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br class="Apple-interchange-newline" /><br /></div><div class="separator" style="-webkit-text-stroke-width: 0px; background-color: white; clear: both; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiS3YGz_ZSbcstQ9hoLnrPk2_Cauj6G39fA-y1GPncXwjRzyWB3q5Ph3uVS85QexRv35Pm5BwTrk1qAAZUktlfsx0QH9lkjsPeIAPm7ji3kQidQt17zg9-zgW_RMV-dAob3OvcCEIGrt5Y/s1600/frontale+grande+rit.jpg" style="color: #249fa3; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1000" data-original-width="1500" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiS3YGz_ZSbcstQ9hoLnrPk2_Cauj6G39fA-y1GPncXwjRzyWB3q5Ph3uVS85QexRv35Pm5BwTrk1qAAZUktlfsx0QH9lkjsPeIAPm7ji3kQidQt17zg9-zgW_RMV-dAob3OvcCEIGrt5Y/w320-h213/frontale+grande+rit.jpg" style="background: none 0% 0% repeat scroll rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">600 gr di polpo di scoglio</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">400 di seppie nostrali</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">8 + 4 cicale di mare grandi (da acquistare in due tempi)</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 gallinelle (300 gr totale)</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 scorfani rossi o neri (300 gr totale)</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 piccole tracine (200 gr totale)</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 pesce prete (250 gr)</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">4 trancetti di palombo (160 gr totale)</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">6-8 trancetti di gattuccio (160 gr totale)</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">3 spicchi d’aglio grandi + 1 per sfregare il pane</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">6/8 foglie di salvia</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #575757; font-family: "PT Sans Narrow"; font-size: 15.4px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin-bottom: 0cm; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Olio evo, sale qb2 confezioni da 350 gr di pomodori datterini rossi e gialli conservati nel loro succo (3 + 3 a testa) --Peperoncino macinatoPane toscano dop >>>>>Per il brodo: acqua, cipolla bionda, carota, sedano, prezzemolo .</div><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">***</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #313131; font-family: Raleway, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Macco di fave secche _ingredienti e dosi: 500 gr di fave secche decorticate -120 gr di spaghetti spezzati-1 cipolla dorata piccola-1 carota-1 costa di sedano-finocchietto selvatico, quanto basta-poco rosmarino tritato finemente-olio di oliva-extravergine, quanto basta-uno spicchio di aglio in camicia-sale e pepe, quanto basta.METHOD-Per preparare il macco di fave siciliano, sciacquare accuratamente le fave secche e metterle a bagno per 2 ore in acqua fredda. Tagliare a dadini la carota e il sedano e a fettine sottili la cipolla. Soffriggere le verdure e l'aglio in camicia nell'olio extravergine, quindi rimuovere l'aglio e unire le fave secche ben scolate. Rosolare il tutto e coprire con acqua. Quando il liquido inizierà a bollire, schiumarlo con una schiumarola.A questo punto, dovete solo coprire il macco di fave con un coperchio e fare cuocere a fuoco basso finché le fave non inizieranno a disfarsi: mescolate spesso, perché i legumi tendono ad attaccarsi al fondo della pentola, e aggiungete ogni tanto acqua tiepida perché le fave tendono ad addensare il liquido di cottura.Quando avrete ottenuto una crema densa e profumata, con piccoli pezzi di fave all'interno, aggiustare di sale, unire il rosmarino e il finocchietto selvatico tritati finemente. A questo punto, potete decidere se gustare il macco di fave così com'è, con un filo di olio extravergine, oppure aggiungere gli spaghetti spezzati.Se decidete di cuocere la pasta nel macco di fave, aggiungete un po' di acqua tiepida e portate la pasta a cottura: regolatevi in modo che venga una consistenza densa e cremosa. Fare riposare 5 minuti la zuppa e servire il macco di fave dopo averlo profumato con un filo di olio extravergine e pepe nero macinato fresco. Servire immediatamente.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi5ibStIYe4jbLc13DWWUcvHMEewvzmO3Q2dENiMd9ajbfu5zKea5pMrqlwjosH-HEVwhTNW8MF8zpYmA0Su2pdHXSxH5p1DWuFCAK9QSOVFErJk1SzhEVXtdbHpYLMmEIJF2e5SwCTlgtGehP87M_9QhBZct_9C8fDfq3yXkgAuSw5l4K1X7xbYOB1ag=s1386" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1386" height="245" src="https://blogger.googleusercontent.com/img/a/AVvXsEi5ibStIYe4jbLc13DWWUcvHMEewvzmO3Q2dENiMd9ajbfu5zKea5pMrqlwjosH-HEVwhTNW8MF8zpYmA0Su2pdHXSxH5p1DWuFCAK9QSOVFErJk1SzhEVXtdbHpYLMmEIJF2e5SwCTlgtGehP87M_9QhBZct_9C8fDfq3yXkgAuSw5l4K1X7xbYOB1ag=s320" width="320" /></a></div><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #313131; font-family: Raleway, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #313131; font-family: Raleway, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">**** <br /></p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">Orecchiette alle cime di rape_ingredienti e dosi per 4 persone<span face="Roboto, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: whitesmoke; color: #1f1f1f; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> _500 gr di orecchiette</span><br style="-webkit-text-stroke-width: 0px; background-color: whitesmoke; box-sizing: border-box; color: #1f1f1f; font-family: Roboto, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face="Roboto, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: whitesmoke; color: #1f1f1f; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 kg di cime di rape</span><span face="Roboto, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: whitesmoke; color: #1f1f1f; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-2 spicchi d’aglio</span><span face="Roboto, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: whitesmoke; color: #1f1f1f; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-5 filetti di acciughe</span><span face="Roboto, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: whitesmoke; color: #1f1f1f; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-4 cucchiai di olio extra vergine di oliva</span><span face="Roboto, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: whitesmoke; color: #1f1f1f; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-3/4 pomodorini</span><span face="Roboto, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: whitesmoke; color: #1f1f1f; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">- pepe o peperoncino</span> _ METHOD><span face="Roboto, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1f1f1f; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pulire le rape e porle in una pentola con acqua bollente salata; procedere con la cottura per 3 o 4 minuti, quindi aggiungere le orecchiette. Nel frattempo, versare in una padella l’olio extravergine di oliva, aggiungere l’aglio e farlo dorare.</span><span face="Roboto, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1f1f1f; display: inline; float: none; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Aggiungere i filetti di acciughe e farli “sciogliere”, i pomodorini e il pepe o il peperoncino. Lasciare insaporire per qualche minuto. Scolare la pasta e le rape e saltare in padella con il soffritto; se necessario aggiungere acqua di cottura.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5n6DCSyyocA-teqWExf0QXDxkXrG7S3ZsgZNK-5_iSBYJmSaiGzCA0Byc52zQwcKB8m5csSqQnIHwjdqr0DVCo3Fn5Kw4WmijLIFwx4jj4KL7rJyToSTy4mDAIYfaoCNWnqN7n7iNDQi/s1020/IMG_E1857%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1020" data-original-width="1012" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5n6DCSyyocA-teqWExf0QXDxkXrG7S3ZsgZNK-5_iSBYJmSaiGzCA0Byc52zQwcKB8m5csSqQnIHwjdqr0DVCo3Fn5Kw4WmijLIFwx4jj4KL7rJyToSTy4mDAIYfaoCNWnqN7n7iNDQi/s320/IMG_E1857%255B1%255D.JPG" width="317" /></a></div><p><br /> *****</p><p style="-webkit-text-stroke-width: 0px; color: #666666; font-family: Arial, "Helvetica Neue", Helvetica, sans-serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.3em; margin: 0px 0px 0.6em; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Pasta chi sardi ( alici )ingredienti e dosi :<span face="arial, helvetica, sans-serif" style="color: #888888; font-size: medium;">300 gr bucatini-300 gr sarde fresche80 gr olio extravergine d’oliva-30 gr uva passa-30 gr di pinoli sgusciati-4 mazzi di finocchietto selvatico (la parte più verde)-4 acciughe sotto sale-80 gr di cipolla</span><span face="arial, helvetica, sans-serif" style="font-size: medium;">-Pepe q.b. .Zafferano .METHOD.</span><span face="arial, helvetica, sans-serif" style="color: grey; font-size: small;">Lessate per una decina di minuti i finocchietti in abbondante acqua salata, scolateli e tritateli,conservando l’acqua di cottura per cuocervi i bucatini. In un tegame scottate per qualche minuto le sarde nell’olio extravergine d’oliva, scolatele e mettetele da parte.Nello stesso tegame fate imbiondire le cipolle finemente affettate e unite i finocchietti, le sarde, l’uva passa (rinvenuta prima in acqua tiepida per circa mezz’ora), i pinoli, sale e pepe. Cuocete a fuoco basso, mescolando per amalgamare la salsa.Dopo una ventina di minuti, unite le acciughe che avrete precedentemente lavato, asciugato e sciolto in un tegamino con un cucchiaio d’olio caldo.Lasciate andare ancora per 15 minuti, sempre mescolando e unite quindi lo zafferano sciolto in un cucchiaio d’acqua di cottura dei finocchietti.Mettete intanto a cuocere la pasta nell’acqua di cottura dei finocchietti. Scolatela al dente e unite al condimento.Lasciate riposare per qualche minuto prima di servire.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNITQgZ7r8pDKeKkplDjAhvv8K2Bnv-u4BqnZrdXL-Rg_hvgT1gwXd4LIfV79gB76R7PlWRPnCFZIoviOpEEcD4xycQBGfHP9zdsv6M4oXWMjrJ35k2zXKhLVauaO9G8oI4VqM4jXzxvN78EKNBN7zKpwvz4y3rPIbDPreRFab2NppJuWe9HGs_GRmpA/s1560/DOTN1568%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1284" data-original-width="1560" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNITQgZ7r8pDKeKkplDjAhvv8K2Bnv-u4BqnZrdXL-Rg_hvgT1gwXd4LIfV79gB76R7PlWRPnCFZIoviOpEEcD4xycQBGfHP9zdsv6M4oXWMjrJ35k2zXKhLVauaO9G8oI4VqM4jXzxvN78EKNBN7zKpwvz4y3rPIbDPreRFab2NppJuWe9HGs_GRmpA/s320/DOTN1568%5B1%5D.JPG" width="320" /></a></div><br /><br /><p></p><p> </p><p>****</p><p> Potage parmentière shiikates _ingredienti e dosi per 6 persone >><br /></p><h1 class="bloc_title">
</h1>
<div class="post clearfix" id="article_maxified_container">
<div class="image-container right" id="container-629474477"><span style="color: red;">->> 500 gr de pommes de terre , </span><br /><span style="color: red;"></span></div><div class="text-image-container" itemprop="articleBody"><span style="color: red;">
- 3 poireaux , - 800 gr de lentins de chêne (shiikates ) , - 150 gr d'oignons ,<br />
- 15 cl de fond de volaille , - 200 gr de crème fraiche , - 3 gousses d'ail , - 30 gr de beurre , - 5 cl d'huile d'olive , - sel , - poivre du moulin , - muscade , - quelques pluches de cerfeuil .>FATE COSI ><br />
Trier et nettoyer les lentins .Dans une casserole d'eau bouillante salée , blanchir les champignons 3 minutes , les rafraichir et presser .Eplucher les pommes de terre , les poireaux , les oignons , tailler tous les légumes en grosse mirepoix .Dans une marmite , faire fondre le beurre et suer les légumes . Ajouter
la moitié des champignons . Cuire 10 minutes à feu moyen . Mouiller avec
le fond de volaille , l'ail , la muscade , cuire 30 minutes à feu doux .Dans une poêle , faire revenir à l'huile d'olive le reste des
champignons , les égoutter puis les hacher . Mixer le potage , ajouter
les champignons hachés , la crème fraiche . Rectifier l'assaisonnement ,
déposer dessus quelques pluches de cerfeuil .</span></div></div><p><br /></p><p> ****</p><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #54595f; font-family: arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.5em; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Buccellato( Sicilia )<b>>ingredienti e dosi ></b><b style="box-sizing: border-box; font-weight: 700;">Per la pasta frolla al marsala:</b>1 kg di farina - 100 gr di strutto o di burro -250 gr di zucchero -2 uovo-5 gr di ammoniaca per dolci-1 bustina di vanillina -latte o marsala .<b style="box-sizing: border-box; font-weight: 700;">>>>>Per l’impasto del ripieno dei buccellati:</b>1 kg di fichi secchi - 150 gr di mandorle sgusciate-150 gr di noci sgusciate-200 gr. di uva sultanina-100 gr di zuccata-250 gr di cioccolato tagliato a pezzetti-200 gr di marmellata di albicocca-1 cucchiaino di cannella in polvere-1 pizzico di chiodi di garofano in polvere-50 gr. di scorzetta di arancia candita-150 gr di marsala .METHOD-Sbollentare i fichi in un tegame con acqua calda per circa<span> </span><b style="box-sizing: border-box; font-weight: 700;">5 minuti</b>, dopodiché scolarli e con un coltello togliere la parte superiore e poi tagliarli a pezzettini.Sbollentare allo stesso modo anche l’uvetta, scolarla, strizzarla ed unirla ai fichi che avete tagliato e poi dare un’impastata con le mani.Aggiungere anche la zuccata tagliata a pezzetti, la marmellata di albicocche ed impastare nuovamente il tutto.Tagliare il cioccolato a pezzettini ed unirlo al composto del ripieno dei buccellati.Tritare in modo grossolano le noci e le mandorle ed unirle al composto.Aggiungere anche la cannella in polvere, un pizzico di chiodi di garofano in polvere ed impastare con le mani, fino ad ottenere un ripieno omogeneo.Tagliare a pezzetti la buccia d’arancia candita, aggiungere anche questo ingrediente al composto e completare con l’aggiunta del marsala. Dare un’ultima mescolata e poi<span> </span><b style="box-sizing: border-box; font-weight: 700;">riporre in frigorifero per circa 2 ore</b>.<b style="box-sizing: border-box; font-weight: 700;">Preparare LA PASTA FROLLA <span> </span></b>, in cui va aggiunto anche il marsala. Quindi, mettere il burro nel cestello della planetaria ed aggiungere lo zucchero. Lavorare entrambi gli ingredienti con l’apposita spatola, fino ad ottenere un composto dalla consistenza leggera e che sia liscio ed omogeneo.A questo punto, bisogna aggiungere un uovo alla volta e la farina setacciata con la vanillina e l’ammoniaca per dolci (agente lievitante) ed infine<b style="box-sizing: border-box; font-weight: 700;"><span> </span>aggiungere un bicchierino di marsala</b>. Impastare fino ad ottenere un composto compatto.Naturalmente si può preparare anche con il metodo classico. Disponendo la farina a fontana, mettendo al centro il burro a pezzetti, lo zucchero le uova e il marsala. Impastando come di consueto. Lasciar riposare almeno un’ora in frigo.<b style="box-sizing: border-box; font-weight: 700;">Come farcire i buccellati siciliani ,>>Stendere la pasta frolla</b>, fino ad ottenere un rettangolo piuttosto lungo con uno spessore di circa mezzo centimetro. Sistemare il ripieno al centro, dopo averlo lavorato con le mani, per ottenere un cilindro. Alzare i bordi della pasta frolla e chiudere il ripieno giusto al centro.<i style="box-sizing: border-box; font-style: italic;">Per la forma potete fare un’unica ciambella, oppure potete tagliare i buccellati a porzioni.</i><span> </span>In questo caso si taglia con un coltello e si dispongono i pezzi sulla teglia da forno.<b style="box-sizing: border-box; font-weight: 700;">Tempo di cottura dei buccellati siciliani</b>.Spennellare la superficie dei buccellati con tuorlo d’uovo e infornare a<span> </span><b style="box-sizing: border-box; font-weight: 700;">180°C</b><span> </span>nel forno precedentemente preriscaldato e lasciar cuocere per circa<span> </span><b style="box-sizing: border-box; font-weight: 700;">20 minuti</b>.Dopo la cottura, togliere la teglia dal forno, spolverare di zucchero a velo i buccellati e decorarli con dei<span> </span><b style="box-sizing: border-box; font-weight: 700;">confettini colorati.</b></p><div class="separator" style="clear: both; text-align: center;"><b style="box-sizing: border-box; font-weight: 700;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOP9fWCJYTljDmXDycC7SkiRbnuZIvO0L2D4e1tbvuD3kjqkZf784xDaq67qauCvd8dRjCZiCWFPxZNjYLARznIWbx-VnnKDS6NS7pg9WFdNE0KAuHrUPESIJ3-DvVGIMXWEsNIdB5BWN/s1534/QMWX7812%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1480" data-original-width="1534" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOP9fWCJYTljDmXDycC7SkiRbnuZIvO0L2D4e1tbvuD3kjqkZf784xDaq67qauCvd8dRjCZiCWFPxZNjYLARznIWbx-VnnKDS6NS7pg9WFdNE0KAuHrUPESIJ3-DvVGIMXWEsNIdB5BWN/s320/QMWX7812%255B1%255D.JPG" width="320" /></a></b></div><b style="box-sizing: border-box; font-weight: 700;"><br /><br /></b><p></p><br class="Apple-interchange-newline" /> ************<br /><div class="400ee6e2da41c46d3f317a320f147c6c" data-index="3" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #54595f; float: none; font-family: arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><center style="box-sizing: border-box;"><div class="ad-slotRg" style="box-sizing: border-box; height: 90px; min-height: 350px; min-width: 300px; width: 728px;"><ins class="adsbygoogle" data-ad-client="ca-pub-3396972704062623" data-ad-slot="7865675945" data-ad-status="filled" data-adsbygoogle-status="done" style="background: none 0px 0px repeat scroll rgba(0, 0, 0, 0); box-sizing: border-box; display: inline-block; height: 250px; text-decoration: none; width: 300px;"><ins aria-label="Advertisement" id="aswift_6_expand" style="background-color: transparent; border: medium none; box-sizing: border-box; display: inline-table; height: 250px; margin: 0px; padding: 0px; position: relative; text-decoration: none; visibility: visible; width: 300px;" tabindex="0" title="Advertisement"><br class="Apple-interchange-newline" /><br /></ins></ins></div></center></div><p><br /></p><p> </p><p> </p><p>******<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 26px; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 ) Mustaccioli_ingredienti e dosi -<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">I “Mustaccioli” sono dei dolci che hanno una forma romboidale, un colore violetto pallido, un sapore di vino e di spezie.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: Lora, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Per preparare i Mustaccioli sono necessari 2,200 kg di farina, 2,000 kg di zucchero, 1 litro di vino barbera, 50 g di chiodi di garofano in polvere e 30 g di cannella in polvere.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: Lora, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Si lavora la farina lo zucchero e le spezie con 374 cl di vino; a metà impasto, si aggiunge, gradatamente, il vino rimasto fino ad ottenere un impasto molto consistente e liscio. Si tira la pasta fino ad ottenere una sfoglia di circa 1 cm di spessore e si formano, con una rondella, dei rombi (di 5–6 cm di diametro). Si mettono su teglie e si inforna a 175 °C per circa 20 minuti.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: Lora, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora, serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">I “Mustaccioli” si conservano in luogo asciutto e si consumano entro 2 mesi.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLflt4C_finiobxiFSobuJwzXq7BpKbXrrH6IM1wosVzJVqK7u5TB1rM2oRSuQCJqAQn59hyKsjBEp56hpFXgPQB-o5j32Ex0wACEq92uka3Gb5OjoY8dm-WLR06Ico_8aV2pTtUhUFiN/s1236/UNKO6765%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="1236" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLflt4C_finiobxiFSobuJwzXq7BpKbXrrH6IM1wosVzJVqK7u5TB1rM2oRSuQCJqAQn59hyKsjBEp56hpFXgPQB-o5j32Ex0wACEq92uka3Gb5OjoY8dm-WLR06Ico_8aV2pTtUhUFiN/s320/UNKO6765%255B1%255D.JPG" width="320" /></a></div><br />2) MUSTACCIOLI _Ingredienti e dosi :300 gr Amande pèles- 300 gr Cacao amer -<br /><p style="-webkit-text-stroke-width: 0px; background: none 0px 0px repeat scroll rgb(255, 255, 255); border-style: solid; border-width: 0px; color: #333333; font-family: Roboto, sans-serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px auto 20px; max-width: 662px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">250 gr Chocolat noir -3 c a soupe Sucre -3 c a soupes Farine -2 Clous de girofle - 1 c a café Cannelle en poudre -3 tasses Café -Huile d’olive vierge extra.FATE COSI >Pilez finement les amandes dans un mortier, ajoutez-y le sucre et la farine.Pilez finement les clous de girofle et amalgamez-les, ainsi que la cannelle, à la préparation. Mélangez soigneusement les ingrédients et disposez-les en fontaine sur le plan de travail.Préparez à part un café assez léger.Dans une petite casserole, faites fondre le cacao dans le café. Versez le tout au centre de la fontaine et malaxez.Abaissez la pâte au rouleau à une hauteur de 2 cm. Ensuite, coupez-la en losanges de 8 cm sur 4.Disposez les mostaccioli dans un moule enduit d’huile ou de saindoux et saupoudré de farine. Faites cuire au four à 150 °C pendant 20 minutes, afin que les biscuits soient bien dorés. Laissez refroidir.Faites fondre le chocolat noir au bain-marie, puis, à l’aide d’un pinceau, étalez le chocolat fondu sur la partie postérieure des mostaccioli.Laissez solidifier la glace. En dernier lieu, plongez l’autre côté des biscuits dans le chocolat. Laissez solidifier et servez.</p><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 26px; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> **************<br style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #1f1f1f; font-family: Roboto, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" />Melenzane in carrozza_ingredienti e dosi -3 grosse melanzane tonde -olio per friggere , arachide -500 gr di mozzarella -qualche foglia di basilico-2 uova-farina-sale-pepe .METHODLavate bene le melanzane e tagliatele a fette spesse mezzo centimetro.Salatele e mettetele sullo scolapasta, magari con un piccolo peso sopra, e lasciatele stare un’oretta a riposare per dare il tempo che quel liquido amarognolo vada via.Successivamente lavate le fette di melanzana, asciugatele bene e friggetele in abbondante olio caldo. Una volta che si sono dorate mettetele a sgocciolare sulla carta assorbente.Farcite poi le melanzane con la mozzarella e con qualche foglia di basilico, tipo sandwich. Poi infarinatele e immergetele nelle uova sbattute con un po’ di sale.Adesso friggete le melanzane in abbondante olio caldo e sgocciolatele sempre poi sulla carta assorbente. Vanno naturalmente servite ben calde.Le melanzane in carrozza si preparano anche al forno:Basterà porre le melanzane in carrozza su una leccarda ricoperta di carta da forno e infornarle in forno preriscaldato a 180° per circa 30 minuti. Servitele in tavola ben calde.Si consiglia di prepararne poco alla volta, perché conservate non sono golose come appena fatte, e possono essere arricchite con una fetta di prosciutto cotto o di speck.Le melanzane, pur essendo in sé amiche delle diete povere di calorie, possono risultare bombe caloriche in base alle modalità di cottura: la pasta spugnosa dell’ortaggio assorbe moltissimo il condimento, prestandosi perfettamente ad insaporire e ad arricchire piatti gustosissimi ed ipercalorici.Inoltre, la melanzana assorbe molti sali minerali dal terreno, in particolare potassio .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkr8WwtfazmSQYHGfLELh57BxQXOewgac7Zz7slTew8QPIPoJ2j3N6bqh-iCrRA-1b_o8pfQpKOE8DwWppUiynjIhb4uSRPAxfWdhm5L0omvHrlCOPhaJzAIiivDI1GCYWGprsLkvRa_07/s1634/IMG_E1854%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1634" data-original-width="1198" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkr8WwtfazmSQYHGfLELh57BxQXOewgac7Zz7slTew8QPIPoJ2j3N6bqh-iCrRA-1b_o8pfQpKOE8DwWppUiynjIhb4uSRPAxfWdhm5L0omvHrlCOPhaJzAIiivDI1GCYWGprsLkvRa_07/s320/IMG_E1854%255B1%255D.JPG" width="235" /></a></div><br /><br /><p></p><p> *****</p><p> >> Mitarashi dango_ingredienti per 1 persona >><span style="text-decoration: underline;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;"></span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;"><img alt="recette: mitarashi dango et mochi dango" class="article_image_center tagImageSkyrock skyrockData_1_MediaNumber" src="https://i.skyrock.net/4518/79194518/pics/3080427951_1_3_8VexLnni.jpg" /></span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">-200 ml d'eau tiède</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">- 80 gr de farine de riz</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;"> - 120 gr de farine de riz gluant .>>>>>></span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">pour la sauce mitarashi:</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;"> </span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">-100 gr de sucre</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">-100 ml d'eau</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">- 3 cuillères à soupes de sauce soja</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">-1 cuillère à soupe de farine de pommes de terre</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">-1 cuillère à soupe de mirin .Fate cosi >>></span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;"> </span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="text-decoration: underline;"><span style="font-family: Comic Sans MS, cursive;"> </span></span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Pour les dangos:</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Mélangez les farines dans un bol puis versez petit à petit l'eau tiède en malaxant avec vos mains.</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Pétrissez la pâte jusqu'à ce quelle devienne un peu dure.</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Séparez la pâte en morceaux puis formez des boulettes.</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Ensuite
faites bouillir de l'eau dans une casserole, mettez y les boulettes.
Lorsque toutes les boulettes flottent à la surface laissez les cuire
encore une minute ( c'est comme pour les gnocchis).</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Mettez ensuite les boulettes dans de l'eau froide, puis essuyez les légèrement avec du papier absorbant.</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Piquez 4 boulettes sur un pic en bois. Procédez de même pour tour=tes les boulettes.</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Pour la sauce mitarashi:</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Mettez tout les ingrédient dans une casserole et chauffez à feu moyen tout en remuant.</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Une fois que la sauce s'épaissit et qu'elle est translucide, arrêtez la cuisson</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Passez les brochettes dans la sauce et laissez refroidir.</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b> </b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="text-decoration: underline;"><span style="font-family: Comic Sans MS, cursive;">Mochi dango :::: INGREDIENTI & DOSI PER 6 PERSONE </span></span></b></span></span><br /><br /><span style="color: black;"><span style="font-size: 14px;"><b> </b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">-1paquet de farine à mochi</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">-1 paquet de sauce caramel au shôyu liophylisée</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">- des pics à brochettes</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b> -FATE COSI >></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="text-decoration: underline;"><span style="font-family: Comic Sans MS, cursive;"> </span></span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">Mélangez la farine avec de l'eau pour obtenir une pâte comme celle des mitarashi dango.</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">faire des boulettes</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">mettez les boulettes dans de l'eau bouillante et sortez les lorsqu'elles remontent une par une à la surface</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;"> piquez les par 3 sur les pics à brochettes</span></b></span></span><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;"> ,passez les au grill 1 minute pour leur donnez la couleur dorée et le goût qui va avec</span></b></span></span><br /><span style="color: black;"><span style="font-size: 14px;"><b><span style="font-family: Comic Sans MS, cursive;">faire la sauce au caramel et servir tiède .<br /></span></b></span></span></p><p> *****</p><p> Pastiera di riso e ricotta ( Napoli )_ingredienti e dosi -<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">650</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">pasta frolla<span> </span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">già fatta</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ricotta di pecora</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ricotta vaccina</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-400</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">latte intero</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-300</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">riso Baldo o Originario</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">già lessato</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-20</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">burro</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">limone</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">scorza grattugiata</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">arancia</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">scorza grattugiata</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-180</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">zucchero</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-40</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">scorza d'arancia candita</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiai</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">acqua di fiori d’arancio</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cucchiaio</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">estratto di vaniglia naturale</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-3</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">uova</span><span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">intere</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">tuorlo .METHOD .</span>Prepara in anticipo la pasta frolla (leggi bene la ricetta base e ricordati che deve riposare a lungo), stendila con il matterello sottile circa 3 mm e poi fodera uno stampo rotondo apribile da 22 cm di diametro, salendo parecchio sul bordo. Metti la tortiera in frigorifero, insieme agli avanzi di pasta che ti serviranno per la decorazione finale.<span style="box-sizing: border-box; display: block;">Mescola i due tipi di ricotta, mettili in un setaccio con sopra un peso e lascia drenare in frigorifero almeno per tutta la notte.Lessa il riso (circa 170 gr a crudo) in acqua salta per 20 minuti e poi scolalo. Pesane 300 grammi.Porta a ebollizione il latte con il burro, lo zucchero, le scorze grattugiate e il riso bollito. Fai cuocere a fuoco lento per altri 20minuti, mescolando accuratamente.</span><span style="box-sizing: border-box; display: block;">Aggiungi i canditi a cubetti, l’estratto di vaniglia e l’acqua di fiori d’arancio.</span><span style="box-sizing: border-box; display: block;">Incorpora tutta la ricotta, stemperando bene.Sbatti leggermente le uova e uniscile alla crema.</span><span style="box-sizing: border-box; display: block;">A questo punto, con il frullatore a immersione, passa grossolanamente la crema, in modo che il riso non si dissolva completamente.Lascia che la crema s’intiepidisca.Scalda il forno statico a 170°C.</span><span style="box-sizing: border-box; display: block;">Versa la crema nel guscio di pasta frolla, livellando bene. Taglia la pasta in eccesso lasciando un margine di circa un dito per sigillare.Con la pasta avanzata, taglia delle strisce di 2 cm e disponile a griglia sulla torta, finendo bene il bordo.Fai cuocere per 1 ora e 20 minuti.</span><span style="box-sizing: border-box; display: block;">Lascia raffreddare la torta e poi mettila a riposare (chiusa in un contenitore ermetico) in un luogo fresco o in frigorifero per almeno un giorno.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN33igIpcf7r7mqYHwthfa3p-XLi0czAf5EaNECo5-O_XHVQsOQA6QKpWXOQvPLdjKmNn8M6S8YmytP91IRLoZW3XnpHcllSINupSxV4flgCKdxR9h1NJli3OxSJw8RoAp0uWYe1opfUBO/s1285/IMG_E1873%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1285" data-original-width="1014" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN33igIpcf7r7mqYHwthfa3p-XLi0czAf5EaNECo5-O_XHVQsOQA6QKpWXOQvPLdjKmNn8M6S8YmytP91IRLoZW3XnpHcllSINupSxV4flgCKdxR9h1NJli3OxSJw8RoAp0uWYe1opfUBO/s320/IMG_E1873%255B1%255D.JPG" width="253" /></a></div><br /><br /><p></p><p><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span></p><p> </p><p> </p><p>******</p><p> <i><span style="color: #2b00fe;">Saute de crabe au gingembre_ingredienti e dosi per 4 persone -</span></i><i><span style="color: #2b00fe;"><span style="font-family: Lucida Console, Monaco, monospace;"><span face="Arial, Helvetica, sans-serif"><span style="font-size: 14px;"><span face="Arial, Helvetica, sans-serif"><span style="color: #0011ff;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: #00ff22;"><span face="Arial, Helvetica, sans-serif"><i>- 2 gros crabes fraîchement cuits, rincés et cassés en morceau, et pinces brisées à l'aide d'un maillet- 3 cuillères à soupe d'huile d'arachide- 55 gr de gingembre frais, coupé en julienne- 100 gr d'oignons verts, coupés en tronçon de 5 cm- 2 cuillère à soupe de sauce de soja claire- 1 cuillère à café de sucre- 1 pincée de poivre blanc .>FATE COSI >>Dans un wok préchauffé ou une sauteuse , chauffer 2 cuillerées à soupe
d'huile, ajouter le crabe et cuire 3 à 4 minutes à feu vif. Retirer du
wok et réserver.Rincer le wok, chauffer l'huile restante, ajouter le gingembre et faire revenir jusqu'à ce que les arômes se développent.Ajouter les oignons verts, les morceaux de crabe, la sauce de soja, le
sucre et le poivre. Couvrir et laisser mijoter 1 minute. Servir
immédiatement.</i></span></span></span></span></span></span></span></span><br /><br /><br /><br /></span></i></p>
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</div><p><i><span style="color: #2b00fe;"><br /></span></i></p><p> </p><p> </p><p>********</p><p style="-webkit-text-stroke-width: 0px; background: none 0px 0px repeat scroll rgb(255, 255, 255); border: 0px none; color: #494949; font-family: "EB Garamond", sans-serif; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 26px; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> Coniglio al forno_ingredienti e dosi - 1 coniglio di media grandezza già pulito e tagliato a pezzi, 8 patate medie a pasta gialla, 2 spicchi d’aglio, 2 rametti di rosmarino, 5 bicchiere di vino bianco,sale e pepe q.b,olio extravergine d’oliva q.b.METHOD-Coprite un’ ampia pirofila con della carta forno, sistemate al suo interno il coniglio già pulito, lavato e tagliato e pezzi. Pelate e tagliate le patate a dadini, unitele al coniglio, bagnate con del vino bianco, salate e pepate. Unite l’aglio e il rosmarino e irrorate con un filo d’olio d’oliva.Coprite la pirofila con della carta alluminio e infornate a 200 ° in modalità statico a forno già caldo. Cuocete per circa un ora e mezza, magari controllando ogni tanto lo stato di cottura , scoprite e cuocete per altri 30 minuti circa affinché le patate e il coniglio diventino belli dorati.La cottura con la carta alluminio vi consentirà di lasciar cuocere bene la carne al suo interno.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HN0VQHv38B2Dvkjs0mPXDt2tlxNAw7dAWLy-ifY6HnaB0hyphenhyphenYADIK0by6Zn8gqUrY65k1dWOSiJx8pzQgSOjI_wZgkn1wju1_8Le9rO0LSMCKKzOjDvGACQ2nHOP7DaE3JYc0h4eanFXj/s1364/ODLS9251%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="1045" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HN0VQHv38B2Dvkjs0mPXDt2tlxNAw7dAWLy-ifY6HnaB0hyphenhyphenYADIK0by6Zn8gqUrY65k1dWOSiJx8pzQgSOjI_wZgkn1wju1_8Le9rO0LSMCKKzOjDvGACQ2nHOP7DaE3JYc0h4eanFXj/w306-h400/ODLS9251%255B1%255D.JPG" width="306" /></a></div><br />.<p></p><p>*********** CONSIL du chefAdrianoMennillo_ lasciate a bagnomaria per 1 serata ( 8/10 ore) il coniglio con il vino bianco .<br /></p><p> ***************<br /></p><p>*** # R.I.P ( 2021 ) <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW87dj1D7uMlkJD5RDp1ktfMVkpywq6nn987lKV30gW_SQYrLOPwuNHSzybLYVE8k2oBSw3JSODM-SXYLiZEie_id9ruH9eqIlJoeAby8Bf09bXwThamOcJxI3D5_d1BM3_HmISlkF-2CT/s770/IMG_E1809%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="457" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW87dj1D7uMlkJD5RDp1ktfMVkpywq6nn987lKV30gW_SQYrLOPwuNHSzybLYVE8k2oBSw3JSODM-SXYLiZEie_id9ruH9eqIlJoeAby8Bf09bXwThamOcJxI3D5_d1BM3_HmISlkF-2CT/s320/IMG_E1809%255B1%255D.JPG" width="190" /></a></div><br /><p></p><p> *************<br /></p><p> </p><p><br /></p><p></p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; border: 0px none; color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.5; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding: 14px 40px 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> Gnocchi di patate _ingredienti e dosi per 2/3 porzioni-500 gr di patate farinose a pasta bianca -150 gr di farina 00 -pizzico di sale .METHOD-Sbucciate le patate e fatele cuocere a vapore fino a che saranno morbide (controllate con una forchetta: se i rebbi passano la patata da parte a parte senza forzare sono pronte): tagliatele tutte più o meno della stessa misura, così che siano cotte tutte nello stesso tempo.Lasciatele scoperchiate, così che si intiepidiscano e perdano tramite il vapore parte dell’acqua accumulata in cottura. Passatele con lo schiacciapatate, aggiungete un pizzico di sale e la farina ed impastate quel tanto che basta per ottenere un impasto omogeneo: non deve incollare alle mani ma deve comunque essere morbido. Se fosse necessario potete aggiungere un altro pugnetto di farina, ma se possibile evitate.Prendete dei pezzetti di impasto e fate dei cordoncini dello spessore delle vostre dita circa: col un coltello infarinato tagliate tanti tocchetti di circa 2 cm di lunghezza.Una volta finito il procedimento con tutto l’impasto passate gli gnocchi, rotolandoli con una leggere pressione, sul rigagnocchi o, in mancanza, sui rebbi di una forchetta: quei piccoli solchi permetteranno agli gnocchi di<span> </span><i>prendere</i><span> </span>meglio il sugo.<br />Portate a bollore abbondante acqua salata (io aggiungo un cucchiaio di olio, per aiutarli a non attaccarsi tra loro) e tuffateli una volta bollente.Mescolate delicatamente per evitare che si attacchino sul fondo poi lasciateli stare: appena verranno a galla saranno pronti.Tuffateli nella padella di sugo a vostra scelta, saltateli appena e servite.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wAj0cb631AKMM-tXxTxsgNfMw-uwgL0Uc8KqzayYnmQzoQdJ1AX179m_Kr_7zX4h5aPKKZKTCyCIGjk7-58cCnj84e6JAkcjUziPR5MzBmA967QRzqyWvW0a00kG8Ew381zEkyXnsvm2/s1508/IMG_E1851%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1199" data-original-width="1508" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wAj0cb631AKMM-tXxTxsgNfMw-uwgL0Uc8KqzayYnmQzoQdJ1AX179m_Kr_7zX4h5aPKKZKTCyCIGjk7-58cCnj84e6JAkcjUziPR5MzBmA967QRzqyWvW0a00kG8Ew381zEkyXnsvm2/s320/IMG_E1851%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ******</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Soup won tong_ingredienti e dosi per 7/8 persone -<br /> 1 paquet de pâte à won tong -1 oeuf battu -1 cuil. à .soupe de sel -Beaucoup d'eau .<span face="Arial Black, Gadget, sans-serif">>> La farce:</span>1 lb de porc haché -1 oeuf-2 cuil à thé sauce soya-1 cuil à thé sel-1 cuil à thé sucre-poivre au goût ( pas mit )-Bouillon de poulet en quantité suffisante .FATE COSI >>Mélanger tout les ingrédients et déposer 1 cuil à thé dans chaque carré de pâte.Battre l'oeuf et badigeonner le contour des pâtes pour bien sceller.Dans un gros chaudron faire bouillir de l'eau avec la cuillère de sel.Déposer les pâtes un peu à la fois et attendre qu'elle remonte à la surface.C'est le temps de les retirer.Pour servir la soupe il suffit qu'après cette étape de faire le bouillon de poulet mais ne pas faire bouillir ,<br />d'y déposer les won tong et de chauffer environ 15 minutes à feu bas.Servir avec des échalotes hachée finement , de la sauce soya si désiré et des nouilles frites.<br /><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">*******<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #313131; font-family: Raleway, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pasta ( a piacere ) con crema di pistacchi e gamberetti_ Ingrdienti e dosi per 2/3 persone- 330 gr di pasta corta -150 gr di pistacchio di Bronte Dop naturale (non tostato e non salato) -olio extravergine di oliva, quanto basta -sale e pepe, quanto basta-30 gr di pecorino (facoltativo) -menta fresca, quanto basta (facoltativa)un pezzetto di aglio dolce-250 gr di gamberetti di nassa - granella di pistacchio, quanto basta.METHOD-Per preparare il pesto siciliano,<b> </b><span> </span>potete utilizzare il mortaio (scelta consigliata), il mini pimer, il frullatore o il Bimby. In tutti i casi dovete semplicemente inserire gli ingredienti (pistacchio, sale e un filo di olio extravergine) e frullare fino ad ottenere una emulsione. Io utilizzo il mortaio innanzitutto perché, nonostante il pesto di pistacchio si possa surgelare, io preferisco prepararlo sempre fresco in piccole quantità; in secondo luogo, preferisco un pesto un po' più grossolano, con pezzetti di pistacchio ancora evidenti e non troppo liscio ed emulsionato.Aggiungete l'olio extravergine a filo, perché il pistacchio contiene già il suo olio e quello extravergine serve solo per umidificare la pasta di pistacchio e poterlo pestare o frullare meglio. All'interno del pesto potete aggiungere, a piacere, un pezzetto di aglio (di una tipologia dolce, come l'aglio rosso di Nubia, presidio Slow Food), un po' di menta fresca, che a me piace molto, e un po' di pecorino, che contrasta la dolcezza del pistacchio. Potete aggiungere menta, aglio e pecorino insieme, unire solo alcuni di questi ingredienti al pesto di pistacchio oppure nessuno e lasciare il pesto al naturale. Conservare il pesto, coperto con un filo di olio extravergine di oliva e pellicola per alimenti a contatto, in frigorifero.Pulire i gamberi eliminando la testa e il carapace (non gettateli, preparate una bisque di gamberi o un<span> </span>Fumetto<span> </span>che potrete usare per insaporire risotti o pasta con il sugo di pesce). Eliminare l'intestino dai gamberi, ovvero quel filo nero che corre lungo il dorso del gambero. Scottare i gamberi in un padella con un filo di olio extravergine ben caldo, a fuoco alto e per pochi secondi, in modo che restino morbidissimi e succosi. Salare leggermente e pepare.Tostare la granella di pistacchio per pochi minuti a fuoco bassissimo.Lessare la pasta in abbondante acqua salata. Mentre la pasta cuoce, diluire il pesto di pistacchio con poca acqua di cottura della pasta. Scolare la pasta molto al dente e mantecarla in padella con il pesto di pistacchio, aggiungendo se necessario tanta acqua di cottura quanta necessaria ad ottenere un sugo della densità desiderata. Unire i gamberi, un po' di menta fresca e e guarnire la pasta al pesto di pistacchio e gamberi con un po' di granella di pistacchio.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_9WIjX6-GWbEzbmrlAVsRjfc30uKm6x3NTiSsM_IixJbSB9DrptsIq0dpVPn6Ru8c-uCXT5r1gFFpg1-oUAEBryUD875OdkyCCv81CymA36D6vI13jWB1neuGAjzCpnzxfhZ5-F9VhmM/s1443/DPIV1649%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1443" data-original-width="1044" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_9WIjX6-GWbEzbmrlAVsRjfc30uKm6x3NTiSsM_IixJbSB9DrptsIq0dpVPn6Ru8c-uCXT5r1gFFpg1-oUAEBryUD875OdkyCCv81CymA36D6vI13jWB1neuGAjzCpnzxfhZ5-F9VhmM/s320/DPIV1649%255B1%255D.JPG" width="232" /></a></div><p> ___________</p><p> Ha Kao RAVIOLI Chinoise à la vapor_ingredienti e dosi per 4 persone :<br /></p><div class="image-container right" id="container-2706226096">500 gr de crevette hacher - 1 oignon -2 gousses d'ail -<br /></div> 1 cuillère à soupe de sauce soja -1 cuillère à café d'huile de sésame -<br /> 200 gr de farine Hagou (mélange de farine et de tapioca) -2 cuillères à soupe d'huile -FATE COSI >><br />Pelez l'oignon et l'ail. Mixez très finement les crevette avec l'ail,
l'oignon, la sauce soja et l'huile de sésame pour obtenir une farce ;Gardez un peu de farine de hagou pour travailler la pâte, mélangez le
reste de farine avec 25 cl d'eau chaude à 80°C dans une casserole,
travaillez la pâte avec une cuillère en bois à feu doux jusqu'à ce
qu'elle épaississe ;Hors du feu, ajoutez l'huile, travaillez la
pâte pendant quelques minutes, puis séparez-la en petites boules et
couvrez-les d'un linge humide pour qu'elles ne sèchent pas ;Étalez la pâte le plus finement possible, déposez une cuillère à café de
farce au milieu et refermez pour former de petites bouchées ;Cuisez à la vapeur pendant 5 à 7 min jusqu'à ce que la pâte devienne transparente. Servez avec de la sauce soja.<p> </p><p>_______<br />Spaghetti all'Astice _ingredienti e dosi per 2 persone<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">intero</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">Astice da almeno 600 gr-</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">15</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">ml</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">olio di oliva</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> -200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">di pomodorini pachino</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">spicchio<span> </span></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px; transition-duration: 1s;">d'aglio</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> -5</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">di prezzemolo</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">-220</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">di spaghetti</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> -70</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">di cipolle</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> -1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">pizzico</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">di peperoncino .METHOD -</span>Immergete l'astice in una pentola di acqua bollente salata. Coprite parzialmente e cuocete a fuoco medio-alto finché il guscio non diventa di colore rosso vivo.Per un astice da 500 g, cuocere 5 minuti dal momento in cui l'acqua riprende a bollire, 1 minuto in più per ogni 100 gr aggiuntivi. Scolare e lasciar raffreddare.Quando l'astice è abbastanza freddo da poter essere maneggiato, rompete le chele per estrarre la polpa .Dividete il guscio a metà nel senso della lunghezza, usando un coltello grande o delle forbici da pollo. mettete da parte la polpa e tagliatela a cubetti.Mettete gli spaghetti in acqua bollente con un cucchiaio di sale.Nel frattempo scaldate l'olio in una padella a fuoco medio. Soffriggi la cipolla tritata finemente per 2-3 minuti, facendo attenzione a non bruciarla.Aggiungere i pomodori, il peperoncino tritato finemente, l'aglio sbucciato e tritato e il prezzemolo. Lasciar cuocere scoperto, mescolando di tanto in tanto. Sale e pepe a piacere .Aggiungere la polpa dell'astice nella padella insieme a 2 cucchiai. di acqua di cottura della pasta.Scolate gli spaghetti quindi versateli nella padella con il sugo e mescolate delicatamente. Cospargere di prezzemolo tritato e servire.</p><span style="box-sizing: border-box; display: block; margin: 0px; outline: currentcolor none medium; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUA6_4iruK5TZmu6NtJuW6v-jEzckYT4I2NpUpq0n6DwGSgh_hr6K3jygIxbdOXmIJvXNguS_TyayOKW5K-6czKeMyIaf8w4-DtmOulo2JAebOnCtCuMhhqiIH3uXZqheewAhAM5jaUKNP/s1462/RPKQ5613%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1218" data-original-width="1462" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUA6_4iruK5TZmu6NtJuW6v-jEzckYT4I2NpUpq0n6DwGSgh_hr6K3jygIxbdOXmIJvXNguS_TyayOKW5K-6czKeMyIaf8w4-DtmOulo2JAebOnCtCuMhhqiIH3uXZqheewAhAM5jaUKNP/s320/RPKQ5613%255B1%255D.JPG" width="320" /></a></div><br /><br /></span><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #313131; font-family: Raleway, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #313131; font-family: Raleway, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 17px; orphans: 2; outline: currentcolor none medium; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> *************************</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <span face="Arial, Helvetica, Arial, Verdana, sans-serif" style="color: #85868c; font-size: 15px;">Fragaglie di Triglie fritte_ingredienti e dosi :</span><span style="color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px;">1 kg di triglie - </span><span style="color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px;">200 gr di ghiaccio - </span><span style="color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px;">100 ml di acqua -</span><span style="color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px;">350 gr di farina di riso -</span><span style="color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px;">2 limoni -</span><span style="color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px;">sale -</span><span style="color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px;">pepe - olio di arachide -METHOD-</span><span style="color: #0d0d0d; font-family: "Serif Text", Georgia, Times, "Times New Roman", serif; font-size: 18px;">In un recipiente mescolate l’acqua con il ghiaccio e unite 300 gr di farina creando una pastella. Pulite le triglie squamandole ed eviscerandole ma senza eliminare la testa. In una pentola portate a 160°C l’olio di semi . Passate velocemente le triglie prima nella restante farina e poi nella pastella. Immergete nell’olio caldo e friggete fino a quando non saranno dorate e croccanti. Salate e pepate, e servite con spicchi di limone.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2IFsAMOCxTYg4lIIP5xZJM2nqz4b3Fwy3a3_nm9V1euGenu2qZD9VKyzF3v2hfDu0v1n85WvM4kusma0K-NN33gnEjU9BUEJOX_hwbHo6ZUvldWMh713l7j2TwjCXehUoFc6yAXSH-IM6a5SXPpbr7LVj4d5mZ2X3TweKvYUdo25n0WZ32cC_QPJ9A/s1324/IMG_E7454%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="787" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2IFsAMOCxTYg4lIIP5xZJM2nqz4b3Fwy3a3_nm9V1euGenu2qZD9VKyzF3v2hfDu0v1n85WvM4kusma0K-NN33gnEjU9BUEJOX_hwbHo6ZUvldWMh713l7j2TwjCXehUoFc6yAXSH-IM6a5SXPpbr7LVj4d5mZ2X3TweKvYUdo25n0WZ32cC_QPJ9A/s320/IMG_E7454%5B1%5D.JPG" width="190" /></a></div><div><br /></div><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> **********<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pad thai_( Thailandia) _ingredienti e dosi per 1 persona-1 Cucchiaio di arachidi tostati non salati, da tritare-3 gamberi - 40 gr tagliolini riso larghezza L (5mm)-2 cucchiaini pasta di tamarindo (non succo) - 4 Cucchiai acqua-2 cucchiaini zucchero canna -1/2 Cucchiaio salsa di pesce - olio di arachidi -1 cucchiaio piccoli gamberetti essiccati-1 CUCCHIAIO di ravanello/rapa essiccata -2 cucchiaini scalogno tritato-1 cucchiaino aglio tritato-1 uovo-qb tofu-qb germogli soia-qb cipollotto-2-fettine di lime-qb polvere chili o peperoncino se gradito .METHOD-Pulire e tritare gli arachidi, lo scalogno, l’aglio e tagliare i ciuffi verdi del cipollotto.Preparare la salsa del pad thai in una ciotolina mescolando la pasta di tamarindo, l’acqua, lo zucchero di canna e la salsa di pesce secondo le dosi indicate sopra e tenere da parte.</p><div class="wp-block-image" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: "Libre Franklin", serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><figure class="aligncenter" style="box-sizing: border-box; clear: both; display: block; margin: 0px auto; text-align: center;"><img alt="" class="wp-image-6247" src="https://www.giramondosapori.com/wp-content/uploads/2020/01/1.png" style="border: 0px none; box-sizing: border-box; height: auto; margin-bottom: 20px; max-width: 100%; vertical-align: middle;" />Lessare i noodles in acqua non salata e tenerli da parte.Nel wok soffriggere a fuoco medio nell’olio di arachidi lo scalogno e l’aglio tritati.Aggiungere quindi i gamberetti essiccati e il ravanello essiccato (la scritta in inglese sulla confezione del ravanello è: preserved turnip/radish), il tofu a pezzetti se si vuole (io per esempio non lo metto) e continuare a soffriggere. I gamberetti essiccati sono molto piccoli e si presentano a volte congelati (io li butto nel wok ancora congelati).Aggiungere ora nella wok la salsa pad thai contenuta nella ciotolina e i gamberi (mazzancolle tropicali precedentemente pulite e private di testa, vena nera interna e copertura esterna), cuocendo i gamberi finché non diventano rosa e bianchi.Prendere i noodles lessati in precedenza, rianimarli con acqua fredda se si sono attaccati tra loro e aver cura di scolarli bene dopo questo passaggio.Aggiungerli ora al composto presente nella wok e saltarli sul fuoco finché non assorbono un po’ di salsa.In un angolo della wok (lontano dai noodles) rompere quindi un uovo e cuocerlo strapazzandolo a parte.Mescolare ora i frammenti di uovo “strapazzato” con i noodles contenuti nella wok, aggiungere i germogli di soia e i ciuffi verdi di cipollotto tagliati, saltando il tutto sul fuoco finché i ciuffi di cipollotto non diventano verde scuro.Servire in un piatto i noodles con a fianco gli arachidi tritate, 1 fetta di lime, qualche germoglio di soia, polvere di chili/peperoncino se gradita.Alcuni ingredienti che possono sembrare di difficile reperibilità si trovano nei negozi asiatici ben forniti (Milano in zona Sarpi e Bologna da Asia Mach per esempio) e costano davvero poco, oppure potete reperirli su Amazon, pagandoli un pochino di più rispetto ai negozi orientali. Nell’ordine ecco i link della salsa di pesce, la pasta di tamarindo, i tagliolini di riso 3mm (purtroppo quelli da 5mm su Amazon non ci sono).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sE91mO6qQoUMCbdR43iswiQVGqmQS0AR-GufFJ2GH_u92dUfIBrfP6bepp294yUqK0JILzJRcTq7GFzjDb9zdT2cqWgWg8-9bqyVVVkhFNROeuhyphenhyphen5ff8eYULkifl1mVwPvtHgVSNk7_N/s1643/IMG_E1830%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1643" data-original-width="915" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sE91mO6qQoUMCbdR43iswiQVGqmQS0AR-GufFJ2GH_u92dUfIBrfP6bepp294yUqK0JILzJRcTq7GFzjDb9zdT2cqWgWg8-9bqyVVVkhFNROeuhyphenhyphen5ff8eYULkifl1mVwPvtHgVSNk7_N/w223-h400/IMG_E1830%255B1%255D.JPG" width="223" /></a></div><br /><br /><h1 class="bloc_title">
</h1><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">2 ) Pad thai _ingredienti e dosi - 1 citron vert -</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;"> - 6 brins de coriandre fraîche</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- 40 gr de cacahuètes salées</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 1 gousse d'ail</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 2 œufs </span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 240 gr de dés de cuisse de poulet</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 400 gr de mélange de chou blanc et de carotte</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 4 c. à c. de sauce poison</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 2 c. à c. de sauce soja</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 150 gr de nouilles</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 1 c. à s. de tournesol</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 1 c. à c. de sambal</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 1 cassonade brune</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- 1 c. à s. d'huile d'olive</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">-- poivre</span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">- sel .FATE COSI >></span></span><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">Taillez le citron vert en quartiers.Hachez grossièrement la coriandre.</span></span><div class="text-image-container" itemprop="articleBody"><div style="margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: 16px;"><span style="font-family: Comic Sans MS, cursive;">Concassez les cacahuètes.Émincez l'ail.Dans un bol, battez les œufs à la fourchette. Salez et poivrez.Dans un wok, faites chauffer l'huile de tournesol et faites-y cuire le poulet et l'ail 3 à 4 min à feu vif.Ajoutez le mélange de chou blanc et de carotte, la sauce poisson, la
sauce soja, le sambal, la cassonade et 2 c. à s. d'eau puis faites cuire
6 à 8 min à feu moyen-vif.Pendant ce temps, faites cuire les nouilles 3 à 4 min à couvert. Ajoutez-les ensuite au wok. Dans la poêle, faites chauffer l'huile d'olive à feu moyen-vif et remuez les œufs 2 à 3 min. Salez et poivrez. Servez les nouilles, le poulet et les légumes croquants sur les
assiettes. Disposez les œufs brouillés dessus et parsemez de coriandre e
de cacahuètes. Accompagnez le tout de quartiers de citron vert.</span></span></div></div>°°°°°°°°°<br /></figure></div><p style="box-sizing: inherit; color: #333333; font-family: corporate-s, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 1.125rem; font-weight: 400; letter-spacing: normal; line-height: 1.6875rem; margin: 0px; overflow-wrap: break-word; scroll-margin-top: 100px; text-transform: none; white-space: normal;">3 )Pad thai _ingredienti e dosi -250 gr<span> </span>pack medium rice noodle -2 tsp<span> </span>tamarind<span> </span>paste - 3 tbsp<span> </span>fish sauce -2 tsp<span> </span>sugar-1<span> </span>garlic clove-3<span> </span>spring onions-2 tbsp<span> </span>vegetable oil-1<span> </span>egg -200 gr<span> </span>pack large cooked prawn -75 gr<span> </span>beansprout .,handful<span> </span>salted peanut,<span> </span>chopped to serve -lime<span> </span>wedges, to serve-FATE COSI >Tip the noodles into a large bowl and pour over a<span> </span><span style="color: black;">KETTLE</span><span> </span>of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a<span> </span>work or large<span> </span><span>fryng pan </span>over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.</p><p><br /></p><p> *****</p><p> Poulet al curry à la Thailandaise_Ingredienti e dosi per 4 persone >>.<br /> <br /> <br /><br /> 450 gr de blanc de poulet, en fines lanières<br />6 cuil. à soupe de coriandre<br />3 tiges de citronnelle, fraîche, ciselée<br />débarrassées de leur pelure supérieure et<br />coupées finement<br />6 cuil. à soupe de basilic frais, ciselé<br />2 gousses d'ail, épluchées et hachées finement<br />1 oignon, épluché et haché<br />1 cuil. à soupe de gingembre frais, pelé et râpé<br />125 gr de haricots verts, équeutés<br />400 ml de lait de coco<br />3 piments verts<br />Zeste et jus de 1 citron vert<br />Feuilles de basilic, pour décorer<br />2 cuil. à soupe de nuoc-mâm<br />2 cuil. à soupe d'huile d'arachide<br />Riz blanc, pour accompagner<br />>> FATE COSI >>Mettez l'oignon, la citronnelle, 1 l'ail, le gingembre, les piments, le zeste<br />et le jus de citron vert,le nuoc-mâm, 1 cuillerée à soupe d'huile d'arachide, la coriandre<br />et le basilic dans un robot.Faites tourner l'appareil jusqu'à obtention d'une pâte lisse assez épaisse.<br />Si elle l'est trop,allongez d'un peu d'eau. Réservez.Faites chauffer le wok, ajoutez l'huile restante et, quand elle est bien chaude,ajoutez le poulet.Remuez 2 à 3 minutes, jusqu'à ce que la viande commence à prendre couleur.Ajoutez les haricots verts et faites sauter 1 minute encore.<br />Retirez les haricots et le poulet à l'écumoire. Réservez.<br />Essuyez le wok avec du papier absorbant .Mettez la préparation verte dans le wok, chauffez 1 minute.<br />Ajoutez le lait de coco et fouettez pour bien mélanger.Remettez le poulet et les haricots dans le wok, ramenez l'ébullition et faites cuire 5 à 7 minutes jusqu'à ce que le poulet soit cuit.<br />Saupoudrez de basilic ciselé et servez immédiatement avec du riz cuit..<br /></p><p> </p><p> </p><br /><br /><p></p><p>*****<br /></p><p style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #191919; font-family: Poppins, sans-serif; font-size: 0.9375rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.73; margin: 0px auto 1.25em; max-width: 640px; orphans: 2; overflow-wrap: break-word; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">Pasta ( calamarata ) con melanzane e pesce spada _ingredienti e dosi - 350 gr di pesce spada (un trancio)1 melanzana piccola -100 gr di pomodorini ciliegino -1 spicchio di aglio-1 cucchiaio di concentrato di pomodoro-Scorza di 1 limone non trattato-Foglie di menta e basilico q.b.-Sale, pepe e 1 peperoncino-Olio evo- 400 gr di pasta formato calamarata .METHOD>Lavate la melanzana e i pomodorini. Tagliate in pezzi piccoli i pomodorini, dadolate la melanzana e il trancio di pesce spada.Fate rosolare uno spicchio di aglio all’interno di una padella antiaderente, in cui avrete versato l’olio d’oliva. Aggiungete le melanzane e fatele dorare. Unite i pomodorini e dopo qualche minuto il pesce spada. Fate rosolare per almeno 5 minuti. Salate e pepate e aggiungete il peperoncino tagliato finemente e privato dei semi.Portate a bollore l’acqua per la pasta, salatela e aggiungete la calamarata. Unite al condimento in padella 1 cucchiaio di concentrato di pomodoro, le foglie di menta, di basilico e la scorza del limone tagliata finemente (o grattugiata, la quantità dipende dal vostro gusto), diluite il concentrato con mezza mestolata di acqua di cottura della pasta. Fate restringere il fondo di cottura (5 minuti). Spegnete la fiamma.Due minuti prima che la pasta sia al dente, scolatela e ultimate la cottura in padella. Impiattate e servite con delle foglie di basilico e menta a crudo, un filo di olio e una spolverata di pepe (a piacere ).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPjaXcwdsGcjgFgAvgcXrMeISYveWcXDpPsqPKg9Abd1NQM8Fbp8b1uW6Xh_w4Dph6NnMaEn8J2ag8RI9mvtSCr4iVv9TTKyLX7DzfBPrNhKHLUIUQDLVZRvq35pAVlq_LR6B9I0wjD25/s1492/IMG_E1757.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1492" data-original-width="1071" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPjaXcwdsGcjgFgAvgcXrMeISYveWcXDpPsqPKg9Abd1NQM8Fbp8b1uW6Xh_w4Dph6NnMaEn8J2ag8RI9mvtSCr4iVv9TTKyLX7DzfBPrNhKHLUIUQDLVZRvq35pAVlq_LR6B9I0wjD25/s320/IMG_E1757.JPG" width="230" /></a></div><br /><br /><p></p><p> </p><p> ******</p><p> Homard à L'Americaine ( del Maitre Escoffier )_ Succulent, et que vous seul pouvez faire chez vous !!!!! car en général
dans les resto ils préparent la sauce avec du crabe (selon un éléve du
lycée hotelier du Touquet)Le seul hic c'est qu'il faut couper le homard vivant en deux, sinon c'est très facile<b>.<br />>Ingredienti e dosi -1/2 homard par personne (homard de 700 gr soit 2kl100 pour 6 pers<br />-huile-200 gr de beurre (dont 150gr mou pur la fin)-6 échalotes-3 gousses ail écrasée -<br />-Cognac-4 dc de vin blanc-2 dc de fumet de poisson-4 tomates pelées hachées ou coulis de tomates-persil, sel, poivre, cayenne-une CàS de glace de viande fondue (j'en ai jamais, car je prévois rarement avant ,et je saisi les promo sur le homard)-FATE COSI -<br />Condition
première avoir le homard vivant, séparez le coffre de la queue le
couper en 2 dans le sens de la longueur, retirez le petit sac de
graviers, mettre de coté le corail et le jus du homard, tronçonner la
queue en 3 et détachez les pates et les briser.Chauffez l'huile et
50gr de beurre jeter les morceaux dedans, les sauter jusqu'a ce que les
chairs soient bien raidies et que la carapace soit bien rougeRetirez
la graisse, ajoutez échalotes hachées, ail écrasé, cognac flambez, 4 dc
de vin et 2 dc de fumet, glace de viande, coulis de tomate, pincée de
persil, pointe de cayenne, couvrir et cuire au four 15 à 20mnRetirez
les morceaux de homard, extraire la chair des tronçons mettre dans une
timbale et dressez les coffres dessus, tenir au chaudRéduire la cuisson, y ajouter le corail et le jus hachés, avec une noix de beure et passez au chinoisChauffez ce coulis et completez hors du feu avec 150gr de beurre divisé en petits morceaux (battre au fouet) Versez sur les homards et servez .<br /></b></p><p>R.I.P CHARLIE <br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p><p> Poulpe à lagareiro _ingredienti e dosi -<br /></p><p> </p><h1 class="bloc_title">
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<div class="text-image-container" itemprop="articleBody"><br /><p class="article_break"> Il vous faut :1 poulpe ( 1/2 pour nous car on est 1 adulte et 2 enfants<span class="s s_wink"> ;-)</span>) 15 petites pommes de terre 500 ml d'huile d'olive -5 gousses d'ail-Sel>>Poivre : 1c à café-Persil haché-3 feuilles de laurier -FATE COSI >>Mettre
le poulpe dans une casserole, ajouter 1 cuillère à café de gros sel et
faire cuire a feu moyen pendant 1h, 1h30 sans ajouter d'eau. Le poulpe,
en chauffant, va rejeter son eau et va cuire dedans.Bien laver les
pommes de terre. Les mettre dans une casserole, remplir à hauteur d'eau
froide, ajouter 1 cuillère à soupe de gros sel et faire cuire. Compter
20 à 30mn après la première ébullition. Quand c'est cuit, bien les
égoutter dans une passoire.Dans un saladier, presser les gousses
d'ail, ajouter le poivre, l'huile d'olive, le laurier coupé
grossièrement et le persil. Bien mélanger et laisser de coté.Quand le poulpe est cuit, l'égoutter et le couper en gros morceaux.Mettre le four à chauffer à 180°c.Mettre un coup de poing dans chaque pomme de terre pour les écraser un peu.Dans
la plaque du four, mettre les pommes de terre sur les cotés et le
poulpe au centre. Verser la préparation a l'huile et bien repartir sur
les pommes de terre et le poulpe.Mettre à cuire pendant 20mn.Dans un plat de service, disposer les pommes de terre et le poulpe par dessus. Verser l'huile de cuisson dessus et servez.</p></div></div><p>****<br /></p><p> Oie farcie aux fruits_ingredienti e dosi____</p><h1 class="bloc_title">
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<br /><br /><div style="margin: 0px; padding: 0px; text-align: center;"> 1 Oie avec son foie (les abats si vous faites votre bouillon)</div><div style="margin: 0px; padding: 0px; text-align: center;">1 citron, 2 oranges, 1 ou 2 grappes de raisin blanc -2 pommes rouge, 2 pommes verte, 3 poires, 24 cerneaux de noix - 2 CàS de miel -Huile, beurre 50 gr, sel, poivre, bouillon de volaille (une grande casserole).FATE COSI >>Epluchez,les pommes, poires, épépinez, découpez en cubes.</div><div style="margin: 0px; padding: 0px; text-align: center;">Faires fondre le beurre dans la poêle,y faire revenir les cubes de fruits avec le foie durant 10mn</div><div style="margin: 0px; padding: 0px; text-align: center;">Retirez le foie de la poêle et le hacher avec les noix, ajoutez aux fruits bien dorés</div><div style="margin: 0px; padding: 0px; text-align: center;">Salez, poivrez, ajoutez le miel. >> Préchauffez le four à 180° </div><div style="margin: 0px; padding: 0px; text-align: center;">Lavez les oranges et le citron,retirez les zestes, épluchez à vif, levez les quartiers</div><div style="margin: 0px; padding: 0px; text-align: center;"> (en passant la lame du couteau le long des peaux des quartiers) réservez les quartiers</div><div style="margin: 0px; padding: 0px; text-align: center;">Hachez les zestes, réservezFarcir l'oie avec la farce, la brider, passez l'huile au pinceau,</div><div style="margin: 0px; padding: 0px; text-align: center;">Salez poivrez, Enfournez pour 3h selon (40mn au kl)en l'arrosant souvent (10mn) avec le bouillon</div><div style="margin: 0px; padding: 0px; text-align: center;"> et en la retournant. Apres 30 mn baissez à 150° et à mi cuisson ouvrir les cuisses et finir à 120°</div><div style="margin: 0px; padding: 0px; text-align: center;">Lavez, égrappez le raisin, Servir l'oie (découpée) avec sa farce et les quartiers d'orange de citron et grain de raisinPour les oranges et le citron, retirez les zestes avec un économe, puis pelez à vif au couteau, puis levez les quartiers .<br /></div></div></div><p><br /></p><p> </p><p> </p><p> ************</p><br /><br /><p></p><p> Baccalà a ghiotta _<span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span> </span><span class="simmer-ingredient-unit" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">kg</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">di baccalà dissalato</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> -3</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cucchiai di olio extravergine di oliva -</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> 1</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">spicchio di aglio</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> -650/700</span><span> </span><span class="simmer-ingredient-unit" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">milliliters</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">di salsa di pomodoro</span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-Sale q.b.</span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-Farina q.b.</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-1</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cucchiaio di capperi</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-200</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gr di olive nere di Gaeta</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-1</span><span> </span><span class="simmer-ingredient-unit" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">kilogram</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">di baccalà dissalato</span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-olio di semi di girasole (per la frittura)</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-3</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cucchiai di olio extravergine di oliva</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-1</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">spicchio di aglio</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-700</span><span> </span><span class="simmer-ingredient-unit" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">milliliters</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">di salsa di pomodoro</span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-Sale q.b.</span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-Farina q.b.</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-1</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cucchiaio di capperi</span><span class="simmer-ingredient-amount" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-200</span><span> </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gr di olive nere </span><span class="simmer-ingredient-description" style="border: 0px none; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-olio di semi di girasole (per la frittura).METHOD</span>Mettete della farina in un piatto, lavate il baccalà e fatelo a pezzi non troppo piccoli, dopodichè passatelo nella farina. In una padella dai bordi alti versate dell’olio di semi di girasole e friggete i pezzi di baccalà fino a quando non diventeranno di un bel colore dorato. Sollevateli dalla padella e lasciateli riposare su della carta da cucina. In una casseruola versate 3 cucchiai di olio extravergine di oliva, l’aglio spellato, le olive nere di Gaeta, i capperi e insaporite il tutto.Unite la salsa di pomodoro dopo qualche minuto e proseguite la cottura per circa 20 minuti a fuoco lento e dopo aver coperto la casseruola con un coperchio aggiungendo appena un pizzico di sale. Aggiungete i pezzi di baccalà e fateli cuocere per circa 5 minuti. Servite ben caldo guarnendo il tutto con qualche ciuffetto di prezzemolo..</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5_kXHczxl3x8gLVlzP-Vc5z_hyphenhyphenrubSc2u1mW4HwS8xnNtT3YmsZ1F2zaPUT3dUu4-InG1WVHpuNMQU2eRSlbWQX6IewAEMKY6JqfmynXQKc5Gp9fweCglZc0NAnJQOD2rGATIbuTYz8k/s1600/IMG_E1683.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1392" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5_kXHczxl3x8gLVlzP-Vc5z_hyphenhyphenrubSc2u1mW4HwS8xnNtT3YmsZ1F2zaPUT3dUu4-InG1WVHpuNMQU2eRSlbWQX6IewAEMKY6JqfmynXQKc5Gp9fweCglZc0NAnJQOD2rGATIbuTYz8k/w348-h400/IMG_E1683.JPG" width="348" /></a></div>Baccalà alla ghiotta _ingredienti e dosi :<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">800 gr. stoccafisso ( baccalà) </span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 cipolla - aglio</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">una costa sedano</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">30 gr. uva sultanina</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">30 gr. di pinoli</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">30 gr. capperi</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">300 gr. passata pomodoro</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">100 gr. olive bianche</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">500 gr. Patate</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">prezzemolo - sale -</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: italic; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">peperoncino - olio </span>:METHOD><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; display: inline; float: none; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Trita finemente la cipolla, l'aglio, il sedano e soffriggili</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; display: inline; float: none; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">in una larga pentola.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; display: inline; float: none; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Aggiungi poi le olive, i capperi, l'uvetta, i pinoli, le patate</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; display: inline; float: none; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">a tocchetti, la passata di pomodoro, un po' d'acqua, fai</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; display: inline; float: none; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> insaporire il sughetto.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; display: inline; float: none; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Aggiusta di sale e cuoci almeno un'ora a fiamma bassa, poi</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; display: inline; float: none; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> aggiungi il pesce agitando il tegame senza rimestare, altrimenti</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; display: inline; float: none; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> si romperebbe il pesce, fino a cottura.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeK93CTusz85y2oug4uen1v_uv0ryNYF_sxwoGzmNcasW2EVIfM_G5bFCEJnJp-1wHUGj1I57qQEuksDbYN0ZSTScog0UeZL4hwr3PKSxKO8ENaZnWzjAy9px42dm6CV9n4xhisvQylL-M/s1614/WOPBE1472%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="989" data-original-width="1614" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeK93CTusz85y2oug4uen1v_uv0ryNYF_sxwoGzmNcasW2EVIfM_G5bFCEJnJp-1wHUGj1I57qQEuksDbYN0ZSTScog0UeZL4hwr3PKSxKO8ENaZnWzjAy9px42dm6CV9n4xhisvQylL-M/s320/WOPBE1472%255B1%255D.JPG" width="320" /></a></div><br />.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #d42c25; font-family: Times; font-size: 18.6667px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: -webkit-left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><br /><br /><br /><p></p><div class="simmer-recipe-footer" style="border-bottom-style: initial; border-color: rgba(0, 0, 0, 0.2); border-image: initial; border-left-style: initial; border-right-style: initial; border-top-style: solid; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 0.8em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; max-width: 100%; padding: 10px 0px 0px; vertical-align: baseline;"><div class="simmer-recipe-tools" style="-webkit-text-stroke-width: 0px; background-color: rgba(0, 0, 0, 0.01); border: 0px none; box-sizing: border-box; color: black; float: right; font-family: Montserrat, Helvetica, Arial, sans-serif; font-size: 11.2px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: inherit; margin: 0px; max-width: 100%; orphans: 2; padding: 0px; text-align: right; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; width: 342.712px; word-spacing: 0px;"><ul style="border: 0px none; box-sizing: border-box; font: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><br class="Apple-interchange-newline" /><br /></ul></div></div><p>*******> Fool to Cry >><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/B-2MenrnR2U" width="320" youtube-src-id="B-2MenrnR2U"></iframe></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; border: 0px none; color: #2b2b2b; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 24px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> Baked baccalà_ingredienti e dosi _ stock fish<i style="border: 0px none; font-family: inherit; font-size: 16px; font-style: italic; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">,</i><span> </span>1 kg -<br />tomatoes, 500 gr peeled, seeded, and chopped (or 1 cup<span> </span><i style="border: 0px none; font-family: inherit; font-size: 16px; font-style: italic; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">passata</i>) -<br />extra virgin olive oil, ½ cup - celery heart, 2/ 3 pale green stalks and leaves, chopped<br />onion, 1 large chopped -salt and freshly ground black pepper -<br />flat leaf parsley, cut finely, 4 tablespoons -green olives,1 cup, pitted, chopped -<br />capers, ½ cup salted variety, soaked and washed -<br />potatoes, 500 gr peeled and cut into large chunks -<br /></p><p style="-webkit-text-stroke-width: 0px; border: 0px none; color: #2b2b2b; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 24px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><img alt="Baccala while soaking" class="alignnone size-full wp-image-12197" data-attachment-id="12197" data-comments-opened="1" data-image-caption="" data-image-description="" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Baccala while soaking" data-large-file="https://i0.wp.com/allthingssicilianandmore.com/wp-content/uploads/2015/03/Baccala-while-soaking.jpg?fit=474%2C314&ssl=1" data-medium-file="https://i0.wp.com/allthingssicilianandmore.com/wp-content/uploads/2015/03/Baccala-while-soaking.jpg?fit=300%2C199&ssl=1" data-orig-file="https://i0.wp.com/allthingssicilianandmore.com/wp-content/uploads/2015/03/Baccala-while-soaking.jpg?fit=720%2C477&ssl=1" data-orig-size="720,477" data-permalink="https://allthingssicilianandmore.com/stockfish-and-salt-cod-the-differences-between-stoccafisso-and-baccala-and-recipes/baccala-while-soaking-2/" data-recalc-dims="1" height="212" src="https://i0.wp.com/allthingssicilianandmore.com/wp-content/uploads/2015/03/Baccala-while-soaking.jpg?resize=474%2C314" style="border: 0px none; height: auto; max-width: 100%; vertical-align: middle;" width="320" /></p><p style="-webkit-text-stroke-width: 0px; border: 0px none; color: #2b2b2b; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 24px; orphans: 2; outline: currentcolor none 0px; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">Soak the stockfish and prepare it according to the instructions above.><span style="color: red;">FATE COSI >></span>>For la ghiotta:Add the celery and onion to hot, extra virgin olive oil. Use a pan large enough to accommodate all of the ingredients, and cook until soft, about 5 minutes. Stir frequently to cook evenly.Reduce the heat to medium; add the capers, olives, and flat leaf parsley and stir well.Add the tomatoes, season with salt and freshly ground pepper, stir, and cook for about 10 minutes to blend the flavours.Place the fish in the sauce (preferably in a single layer) and spoon some of the sauce over it.Reduce the heat to very low – the fish should not be stirred or it will flake. Cover, and cook for about 20 minutes before adding large chunks of potatoes. If you are using<span> </span><i style="border: 0px none; font-family: inherit; font-size: 16px; font-style: italic; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">baccalà<span> </span></i>instead of<span> </span><i style="border: 0px none; font-family: inherit; font-size: 16px; font-style: italic; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">stoccafisso<span> </span></i>you may need to cook it a little longer.<br />Add 1–2 cups of water and leave undisturbed to cook, but occasionally adding a little more water to keep the ingredients moist and until the fish and potatoes are cooked to your liking.<br />This dish is always served hot, but can easily be reheated if cooked beforehand.</p><p>***</p><p> > Tourte aux lègumes a la creme saumon _ingredienti e dosi -<br /></p><h1 class="bloc_title">
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<div class="image-container left" id="container-1683540404"><br /></div>2 grosses tomates ou 3 moyennes<br /><div class="text-image-container" itemprop="articleBody">1 grosse courgette ou deux petites<br />1 gros poivron<br />150 gr de gruyère rapée<br />6 tranches de saumons fumés<br />sel, poivre, ail en poudre.<br />1 pâte brisée toute faite ou la faire sois même selon le goût.<br />1 petit pot de crême fraîche <br /> >>FATE COSI >Laver les tomates le poivron et la courgettes , les couper en petits dés.<br />Dans une poéle , faire revenir séparèment les tomates , le poivron et la courgette.<br />Puis mélanger le tout en rajoutant sel poivre et ailet laisser mijoter une minute environ a feu doux.<br />Etaler la pate et la mettre dans un plat graisser ou avec du papier sulférisé<br />Mettre le mélange de préparation de légume sur la pâte .<br />Ensuite prendre le saumon le moudre pour qu'il devienne comme du rapée <br />Y mélanger le gruyère rapé avec le saumon plus la crême fraîche<br />Puis l'étaler sois sur toute la tourte sois que sur le tour en laissant un trou pour que l'on vois les légumes selon les goût .Cuire le tout ,10 a 15 minutes suivant le four à feu doux ,mais préchauffer le four avant .</div></div><p> </p><p> </p><p>****<br /></p><p>Salmone in crosta alle mele_ingredienti e dosi per 5/6 persone:3/5 filetti di salmone 600 gr ognuno , 2 mele gialle , rsdice di zenzero fresco , 2 rotoli di pasta sfoglia già preparata , 1 uovo , burro, latte , noce moscata , sale e pepe.METHOD-Pulite le mele e tagliatele sottile , poi fatele dorare per 3/4 minuti in padella con pobo burro , una goccia di ascqua e noce moscata , sale e pepe ., Incidete delle fessure sul salmone e aggiungete delle fettine sottile di zenzero pulito , poi su una teglia foderata con carta da forno , appoggiate il filetto di salmone e sopra aggiungete le fette di mele cotte in precedenza , poi sopra aggiungetye il secondo filetto e il rotolo di pasta sfoglia , sigillate il tutto e spennellate con il tuorlo e poco latte , infornate in forno caldo a 200/230 gradi per 30/35 minuti .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0UHAnX8l0nzbSJxr0WCj703ZNp0RcHVN9wevNT5g18yCnhUUGzk5jZN2VrxRxASWwFrpCh7tT-DNkvxWHZPMhQ5R62BWc4zvnr2mCj_XKjCPzG8LXgQlc8iPA1kd4KXCiYCCROqWA-_Gc/s1669/ENSN4485.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1483" data-original-width="1669" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0UHAnX8l0nzbSJxr0WCj703ZNp0RcHVN9wevNT5g18yCnhUUGzk5jZN2VrxRxASWwFrpCh7tT-DNkvxWHZPMhQ5R62BWc4zvnr2mCj_XKjCPzG8LXgQlc8iPA1kd4KXCiYCCROqWA-_Gc/w400-h355/ENSN4485.JPG" width="400" /></a></div><br /><br /><p></p><p> *********</p><p> Almond crusted salmone_ 2/4 (6-8oz) center cut salmon filets -2 tbsp. dijon mustard -1/2 cup homemade Almond Meal (see note below) -2 tbsp. olive oil -salt and pepper, to taste -1/2 tsp. paprika .FATE COSI- Preheat oven to 400 degrees.,you can either purchase store bought almond flour. If you do this, buy the almond flour from Whole Almonds, not blanched almonds. Bob's Red Mill has a good one. Or, take a cup of raw almonds (not blanched) and place them in a food processor or blender and grind them until they are finely ground into a coarse powder.Wrap a baking sheet in foil or place a sheet of parchment paper on top. Place salmon over the parchment paper or foil.Brush 1 tbsp. of dijon mustard on top of each salmon filet.In a bowl, combine the almond flour, olive oil, paprika, and salt and pepper. Using your hands, toss until it is all combined and coated in the oil.Top the salmon with the almond flour mixture so that is evenly over the top in a thin layer (you may not need to use all of your almond mixture.. don't cake it on there).Bake at 400 in the oven for 15 minutes.Remove from oven and serve immediately.</p><p> </p><p>******</p><p> Pàtes à la fraiche au Saumon -ingredienti e dosi per 5/6 persone_<br /></p><h1 class="bloc_title">
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<img alt="" Pâtes à la crème fraîche & au Saumon "" class="article_image_center tagImageSkyrock skyrockData_1_MediaNumber" src="https://i.skyrock.net/4551/91734551/pics/3230027789_1_2_FsFmCPDf.gif" /><br /><div style="margin: 0px; padding: 0px; text-align: center;"><b><i><br /><br />- 4 tranches de saumon fumé - 1 kg de pâtes au choix - 1 oignon - 50 cl de crème fraîche épaisse<br />- 20 cl de crème fraîche liquide- 1 botte de ciboulette- Sel et poivre .FATE COSI >>Faites cuire vos pâtes dans une casserole d'eau portée à ébullition.Coupez votre oignon en petits morceaux et faites les revenir dans une poêle avec un peu de matière grasse.<br />Ajoutez
la crème fraîche épaisse et la crème liquide, les 4 tranches de saumon
coupés en petits morceaux, la ciboulette, le sel et le poivre.Laissez épaissir votre sauce et retirez-la du feu.C'est prêt !</i></b></div></div></div><p><br /></p><p> </p><p>******</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5f727f; font-family: "Source Sans Pro"; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 1.1em; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Tiramisù all'arancia_ingredienti e dosi -2 arance (succo e scorza) -400 gr di mascarpone - 125 gr di Panna Fresca -175 gr di zucchero -300 gr di savoiardi .METHOD-Cominciate spremendo le arancia. Il loro succo verrà utilizzato per la bagna del nostro tiramisù.Poi passate alla preparazione della crema pasticciera, montando assieme la panna fresca ed il mascarpone con lo zucchero fino ad ottenere una consistenza non troppo liquida. Grattugiate all’interno la scorza d’arancia.Adesso potrete proseguire con la composizione del tiramisù: iniziate con uno strato di crema pasticciera; immergete i savoiardi nel succo d’arancia e sistemateli nella teglia. Continuate con un altro strato di crema. Create un ulteriore strato con i savoiardi e versatevi sopra il succo d’arancia che rimane. Un ultimo strato di crema ed, infine, spolverate il cacao amaro su tutta la superficie.Inserite in frigo finché il dolce non sarà compatto.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6mD5sMuVelIG_c7YDGcaT6coL_FFAYxg6Zjm-rV92ffrAWEzGU0znYWarSs7iN4vUV_yHwWJ6H5rZowv16GxNufwIhiCfpQdwXXZTrjyH20AgWUQIe8Tg5U0US6ZJOhyo0tDX9r8dF9B/s1368/IMG_E1953%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="1180" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6mD5sMuVelIG_c7YDGcaT6coL_FFAYxg6Zjm-rV92ffrAWEzGU0znYWarSs7iN4vUV_yHwWJ6H5rZowv16GxNufwIhiCfpQdwXXZTrjyH20AgWUQIe8Tg5U0US6ZJOhyo0tDX9r8dF9B/s320/IMG_E1953%255B1%255D.JPG" width="276" /></a></div><br /><br /><p></p><p> </p><p> </p><p>***</p><p> Dinde de Noel_ingredienti e dosi -<br /></p><p> </p><div class="image-container right" id="container-2692150258"><span style="font-size: 14px;"><i>1 dinde de 3 kg, prête à rôtir (évitez les trop grosses dindes) -</i></span><span style="font-size: 14px;"><i> 400 gr de chair à saucisse </i></span><span style="font-size: 14px;"><i>-3 tranches de pain de mie rassis -</i></span><br /><span style="font-size: 14px;"><i></i></span></div><span style="font-size: 14px;"><i>15 cl de crème liquide -Foie de la dinde ou 3 foies de volaille -<br />1 petit verre de cognac -2 échalotes -1 cuill. à café de thym -<br />3 verres de fond de poulet (bouillon de volaille en tablettes) -1 citron -Sel, poivre du moulin -FATE COSI :Émiettez
le pain et faites-le tremper dans la crème fraîche. Passez le(s)
foie(s) à la moulinette ou au mixer. Pelez et hachez les échalotes.Déposez
la chair à saucisse dans une terrine et ajoutez-y le pain trempé et
essoré, la purée de foie, le verre de cognac, le hachis d'échalote et le
thym. Salez et poivrez. Mélangez bien.Préchauffez le four à 175
°C. Introduisez cette farce à l'intérieur de la dinde. Fermez l'orifice
et ficelez la volaille. Coupez le citron en 2 et frottez-en la peau de
la dinde. Posez la dinde sur la grille, le bréchet dirigé vers
le haut et enfournez à four chaud. Prévoyez 2 h de cuisson au moins. Dès
que la peau commence à dorer, mouillez-la avec le fond de poulet ou le
bouillon chaud. Après 1 h de cuisson, arrosez-la avec le jus recueilli
dans la lèchefriteÀ la fin, éteignez le four et laissez-y la
dinde reposer de 20 à 30 min avant de la découper. Versez la sauce de la
lèchefrite dans une saucière.<br />Présentez les morceaux de dinde et la farce coupée en tranches dans un plat de service chaud. </i></span><p>******</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/5tFmpn_y-s0" width="320" youtube-src-id="5tFmpn_y-s0"></iframe></div><br />**<br /><p></p><p style="box-sizing: border-box; margin-bottom: 0px; margin-top: 0px;"> Zuppa di pesce-ingredienti e dosi per 6/8 persone800 gr di pesce spinato (coda di rospo, scorfano, triglie, palombo…)-600 gr di Gamberoni-1 Kg di seppie pulite-500 gr cozze fresche-300 gr Vongole fresche-600 gr di polpa di pomodoro-1 carota -1 bicchiere vino bianco secco pag 125-Olio extra vergine d’Oliva 10g-480 gr di Pane rustico-Prezzemolo-Sale .FATE COSI -Lavate ben il pesce. Fate spurgare per una mezz'ora in acqua salata le cozze e le vongole.In una padella, con un filo d'olio, prezzemolo tritato e aglio, fatele aprire, coperte con un coperchio, poi spegnete e lasciate a parte.<br style="box-sizing: border-box;" />In una casseruola unite, ben lavate e tritate, le verdure: l'aglio, carota, cipolla e sedano tritati con un filo d'olio.Aggiungete al soffritto il pesce spinato e sfilettato e le seppie tagliate grossolanamente e subito dopo cozze, vongole e gamberoni e sfumate con il vino bianco.<br style="box-sizing: border-box;" /><span> </span>Lasciate insaporire per 5 minuti, aggiungete il dado sbriciolato e la polpa di pomodoro.<br style="box-sizing: border-box;" />Fate cuocere a fuoco basso per 30 minuti.Servite con prezzemolo fresco tritato e pane tostato.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrufCrlJDUmZ_yzvhyphenhyphen3smKLxFgiipRPpJU6V18ZrYn-YwxXKKggfagfBrUhZgbtVrmTVrJ63K5hp8S_LMpEq8vh85IoA6dbHloSPyBGas0vWWMGKKeNYvY95K3DuTdm9HLbaJn-kiBn4j/s1438/IMG_E1759.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="1015" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrufCrlJDUmZ_yzvhyphenhyphen3smKLxFgiipRPpJU6V18ZrYn-YwxXKKggfagfBrUhZgbtVrmTVrJ63K5hp8S_LMpEq8vh85IoA6dbHloSPyBGas0vWWMGKKeNYvY95K3DuTdm9HLbaJn-kiBn4j/s320/IMG_E1759.JPG" width="226" /></a></div><p><br />******</p><p> </p><div class="image-container left" id="container-1117400962"><br /></div>
La soupe de poissons. (C'est une soupe typiquement Marseillaise )ingredienti e dosi _<br />1 Kg de poissons de roches (girelles, rascasses, roucaous, petits congres...),<br />5 ou 6 petits crabes (favouilles),<br />4 tomates mûres, 1 gros oignon, <br />1 bouquet garni,<br />&frac12; verre d'huile d'olive, <br />1 zeste d'orange, <br />4 gousses d'ail, safran,<br />sel, poivre, <br />250 gr de gros vermicelle, <br />1 cuillerée de pastis<br /> >>FATE COSI >>Écaillez, videz et lavez les poissons. Émincez l'oignon, écrasez l'ail, pelez les tomates. Faites chauffer l'huile dans une marmite. Faites revenir l'oignon et l'ail à petit feu. <br />Ajoutez la pulpe de tomate, le bouquet garni, le zeste d'orange, le safran, les poissons et les crabes. Salez et poivrez.Laissez cuire environ 10 minutes. Ajoutez 2 litres d'eau et laissez cuire 20 minutes à gros bouillons. Passez le bouillon de poissons à la moulinette puis remettez-le dans la marmite. <br />Avant de servir, jetez le vermicelle en pluie et laissez cuire une dizaine de minutes. <br />Versez dans la soupière et parfumez avec une cuillerée de pastis.<br /> <p> </p><p>***</p><p style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 24px; margin: 0px 0px 9px; padding: 0px; vertical-align: baseline;"> Spaghetti alla gricia_ingredienti e dosi per - 320 gr spaghetti -200 gr guanciale -2 peperoncini rossi freschi-Olio extra vergine di oliva-Pecorino romano grattugiato-Sale-Pepe .METHOD-In una padella abbastanza ampia rosolare l'olio extra vergine di oliva con il guanciale tagliato a cubetti e il peperoncino tritato.Nel frattempo, in un'abbondante casseruola portare a ebollizione l'acqua con gli spaghetti.Una volta al dente scolare gli spaghetti e aggiungerli al soffritto nella padella.Unire il pecorino romano grattugiato a piacere e amalgamare per bene il tutto.Salare e pepare.Lasciare saltare gli spaghetti per qualche minuto per farli insaporire, poi impiattare.Gli spaghetti alla gricia possono anche essere rivisitati con una versione più moderna, nella quale la normale pasta può essere sostituita con spaghetti integrali.Abbinare al piatto un buon vino, magari proveniente dalle terre laziali.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRkW_PID8afutDLVycjktrA4afqYL4q3QX2Sq5vpwAuMJCiwP4j7h1Wen6wBZgXYER9VW95pTOvEM6-DV7EmvMlYlL388cfDvqs7-hULGhmhH-lemnNOlN6QHw8x4Q_WoPWpdyJ_NixDb/s1318/PNGG8658%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1318" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRkW_PID8afutDLVycjktrA4afqYL4q3QX2Sq5vpwAuMJCiwP4j7h1Wen6wBZgXYER9VW95pTOvEM6-DV7EmvMlYlL388cfDvqs7-hULGhmhH-lemnNOlN6QHw8x4Q_WoPWpdyJ_NixDb/s320/PNGG8658%255B1%255D.JPG" width="262" /></a></div><br /><br /><p></p>+++++++++++++++++++++<br class="Apple-interchange-newline" /><p style="-webkit-tap-highlight-color: transparent !important; -webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #444444; font-family: Catamaran; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 20px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-tap-highlight-color: transparent !important; -webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #444444; font-family: Catamaran; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 20px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">Busiate alla trapanese_ingredienti e dosi >> <span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 15px; text-align: justify;">Busiate gr 400;-</span><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 15px; text-align: justify;">pomodoro fresco gr 500; -</span><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 15px; text-align: justify;">4 spicchi d’aglio; -</span><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 15px; text-align: justify;">mandorle pelate crude gr 60;-</span><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 15px; text-align: justify;">20 / 30 foglie di basilico fresco;-</span><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 15px; text-align: justify;">olio extravergine di oliva-</span><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 15px; text-align: justify;">pepe nero, sale q.b;-</span><span face="Verdana, Geneva, sans-serif" style="color: #222222; font-size: 15px; text-align: justify;">percorino a piacere.METHOD-</span><span style="color: #222222; font-family: "Open Sans"; font-size: 15px; text-align: justify;">in una pentola ponete il pomodoro con dell’acqua molto calda e lasciateli riposare per 5 minuti così che la pelle si tolga con facilità;</span><span style="color: #222222; font-family: "Open Sans"; font-size: 15px; text-align: justify;"> spellateli e tagliateli a pezzettini piccolissimi;</span><span style="color: #222222; font-family: "Open Sans"; font-size: 15px; text-align: justify;">in un mortaio metti l’aglio, il basilico e un po’ di sale, pesta il tutto fino ad ottenere una “crema”. Metti il pesto ottenuto nella ciotola con il pomodoro tagliato;</span><span style="color: #222222; font-family: "Open Sans"; font-size: 15px; text-align: justify;">aggiungi le mandorle e riducile in poltiglia, pestandole nel mortaio; unitelo,quindi, al pomodoro insieme ad una generosa quantità di olio e qualche cucchiaio di pecorino;</span><span style="color: #222222; font-family: "Open Sans"; font-size: 15px; text-align: justify;">lessate la pasta in abbondante acqua salata, scolatela al dente. Ponete le busiate sul piatto e condite con il pesto (non va riscaldato).</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdv42Ng3o2xudwhc-11J-WaaAqKKprzFr6-LXZFsYT3yX2fgit_kxZz8-9XkREYk_pvWinc1j4d3t4JVr8Yz1dOgRDkiasv4HPwxNUTZeV7eU24XJGYz213Cr9LYUAFLg-2dvKAigvEGjiKmuuB6T0EVer_8rhNlxZwjNoMg3u3buMuTV0zBcoQp-TrXk/s1557/TQCX0811%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1557" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdv42Ng3o2xudwhc-11J-WaaAqKKprzFr6-LXZFsYT3yX2fgit_kxZz8-9XkREYk_pvWinc1j4d3t4JVr8Yz1dOgRDkiasv4HPwxNUTZeV7eU24XJGYz213Cr9LYUAFLg-2dvKAigvEGjiKmuuB6T0EVer_8rhNlxZwjNoMg3u3buMuTV0zBcoQp-TrXk/s320/TQCX0811%5B1%5D.JPG" width="206" /></a></div><br /><br /><p></p><p> </p><p> ******<br /></p><p> Saumon aux poireaux _ingredienti e dosi per 6/8 persone .<span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">1 kg de blancs de poireuax -</span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">100 ml d'eau</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> - 8 pavés de saumon</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> -200 ml de crème liquide légère -</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"> -15 ml de curry -</span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">Sel et poivre du moulin .FATE COSI >></span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">Lavez
les blancs de poireaux, fendez-les légèrement, disposez-les dans
l'UltraPro 3,5L, ajoutez l'eau et faites cuire 15 ) 18 mn, selon la
qualité des poireux. Ouvrez, salez peu et laissez reposer 3 minuti.</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">Retirez
la peau des pavés de saumon et disposez-les sur les poireaux. Dans le
Pichet Mesures 1l, mélangez à la spatule en silicone la crème, le curry,
quelques tours de moulin de poivre et un peu de sel.</span></span><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;">Versez
cette préparation sur le poisson et faites cuire couvert, 4 à 5 min au
micro-ondes, puissance 750 Watts restitués. Vous pouvez remplacer la
saumon par du haddock : dans ce cas ne salez pas.</span></span><br /> </p>
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</div><p> > Còte de porc à l'ancienne _ingredienti e dosi per 4 persone :<br /></p><div class="image-container right" id="container-711851772"><span style="color: #ff80c4;">- 4 côtes d</span><span style="color: #ff80c5;">e porc </span><span style="color: #ff80c5;">- 500 gr d</span><span style="color: #ff80c6;">'oignons violets -</span><span style="color: #ff80c7;"></span><br /><span style="color: #ff80c7;"></span></div><span style="color: #ff80c7;">
- 150 gr de cham</span><span style="color: #ff80c8;">pignons de paris</span><span style="color: #ff80c9;">- 150 gr de poitr</span><span style="color: #ff80ca;">ine fumée - 1 c</span><span style="color: #ff80cb;">uillère à soupe </span><span style="color: #ff80cc;">de persil haché -<br />
</span><span style="color: #ff80cd;">- 10 cl de vin b</span><span style="color: #ff80ce;">lanc sec- 50 gr </span><span style="color: #ff80cf;">de beurre- 2 cu</span><span style="color: #ff80d0;">illères à soupe </span><span style="color: #ff80d1;">d'huile- sel -<br />
- </span><span style="color: #ff80d2;">poivre pour les p</span><span style="color: #ff80d3;">ommes rissolées</span><span style="color: #ff80d4;">- 800 gr de pomme</span><span style="color: #ff80d5;">s de terre- 3 c</span><span style="color: #ff80d6;">uillères à soupe</span><span style="color: #ff80d7;"> d'huile<br />
- 50 gr </span><span style="color: #ff80d8;">de beurre- sel</span><span style="color: #ff80d9;">- poivre .FATE COSI >>>Pe</span><span style="color: #ff80da;">lez les pommes d</span><span style="color: #ff80db;">e terre .<br />
Lavez-l</span><span style="color: #ff80dc;">es , essuyez-les</span><span style="color: #ff80dd;"> et taillez-les </span><span style="color: #ff80de;">en petits cubes </span><span style="color: #ff80df;">réguliers .<br />
Dans</span><span style="color: #ff80e0;"> une grande poêl</span><span style="color: #ff80e1;">e , faites chauf</span><span style="color: #ff80e2;">fer 3 cuillérées</span><span style="color: #ff80e3;"> à soupe d'huile</span><span style="color: #ff80e4;"> et 50 g de beurr</span><span style="color: #ff80e5;">e .<br />
Dés que le m</span><span style="color: #ff80e6;">élange commence </span><span style="color: #ff80e7;">à grésiller , ve</span><span style="color: #ff80e8;">rsez-y les pomme</span><span style="color: #ff80e9;">s de terre .<br />
Fai</span><span style="color: #ff80ea;">tes-les cuire su</span><span style="color: #ff80eb;">r feu doux jusqu</span><span style="color: #ff80ec;">'à ce qu'elles s</span><span style="color: #ff80ed;">oient tendres à c</span><span style="color: #ff80ee;">oeur et bien dor</span><span style="color: #ff80ef;">ées (environ 45 </span><span style="color: #ff80f0;">minutes .Salez </span><span style="color: #ff80f1;">les , poivrez-le</span><span style="color: #ff80f2;">s .Epluchez</span><span style="color: #ff80f3;"> les oignons , é</span><span style="color: #ff80f4;">mincez-les finem</span><span style="color: #ff80f5;">ent .<br />
Nettoyez l</span><span style="color: #ff80f6;">es champignons de</span><span style="color: #ff80f7;"> Paris , coupez-</span><span style="color: #ff80f8;">les en fines lam</span><span style="color: #ff80f9;">elles .<br />
Taillez </span><span style="color: #ff80fa;">la poitrine fumé</span><span style="color: #ff80fb;">e en lardons .</span><span style="color: #ff80fc;">Dans une aut</span><span style="color: #ff80fd;">re grande poêle </span><span style="color: #ff80fe;">, faites chauffe</span><span style="color: #ff80ff;">r </span><span style="color: #ff7ffe;">2 cuill</span><span style="color: #ff7efd;">érées à </span><span style="color: #ff7dfc;">soupe d'</span><span style="color: #ff7cfb;">huile .</span><span style="color: #ff7bfa;">Faites-y</span><span style="color: #ff7af9;"> dorer q</span><span style="color: #ff79f8;">uelques </span><span style="color: #ff78f7;">minutes </span><span style="color: #ff77f6;">les lard</span><span style="color: #ff76f5;">ons et l</span><span style="color: #ff75f4;">es champ</span><span style="color: #ff74f3;">ignons .</span><span style="color: #ff73f2;"><br />
Retire</span><span style="color: #ff72f2;">z</span><span style="color: #ff72f1;">-les et</span><span style="color: #ff71f1;"> </span><span style="color: #ff71f0;">mettez-</span><span style="color: #ff70f0;">l</span><span style="color: #ff70ef;">es de c</span><span style="color: #ff6fef;">ô</span><span style="color: #ff6fee;">té .Aj</span><span style="color: #ff6eee;">o</span><span style="color: #ff6eed;">utez 20</span><span style="color: #ff6ded;"> </span><span style="color: #ff6dec;">g de be</span><span style="color: #ff6cec;">u</span><span style="color: #ff6ceb;">rre dan</span><span style="color: #ff6beb;">s</span><span style="color: #ff6bea;"> la poê</span><span style="color: #ff6aea;">l</span><span style="color: #ff6ae9;">e .Dés</span><span style="color: #ff69e9;"> </span><span style="color: #ff69e8;">qu'il m</span><span style="color: #ff68e8;">o</span><span style="color: #ff68e7;">usse , </span><span style="color: #ff67e7;">m</span><span style="color: #ff67e6;">ettez-y</span><span style="color: #ff66e6;"> </span><span style="color: #ff66e5;">les oi</span><span style="color: #ff65e5;">gn</span><span style="color: #ff65e4;">ons .</span><span style="color: #ff64e4;">La</span><span style="color: #ff64e3;">issez-</span><span style="color: #ff63e3;">le</span><span style="color: #ff63e2;">s cuir</span><span style="color: #ff62e2;">e </span><span style="color: #ff62e1;">enviro</span><span style="color: #ff61e1;">n </span><span style="color: #ff61e0;">20 min</span><span style="color: #ff60e0;">ut</span><span style="color: #ff60df;">es sur</span><span style="color: #ff5fdf;"> f</span><span style="color: #ff5fde;">eu dou</span><span style="color: #ff5ede;">x </span><span style="color: #ff5edd;">en rem</span><span style="color: #ff5ddd;">ua</span><span style="color: #ff5ddc;">nt de </span><span style="color: #ff5cdc;">te</span><span style="color: #ff5cdb;">mps en</span><span style="color: #ff5bdb;"> t</span><span style="color: #ff5bda;">emps j</span><span style="color: #ff5ada;">us</span><span style="color: #ff5ad9;">qu'à c</span><span style="color: #ff59d9;">e </span><span style="color: #ff59d8;">qu'il</span><span style="color: #ff58d8;">s s</span><span style="color: #ff58d7;">oient</span><span style="color: #ff57d7;"> lé</span><span style="color: #ff57d6;">gèrem</span><span style="color: #ff56d6;">ent</span><span style="color: #ff56d5;"> cara</span><span style="color: #ff55d5;">mél</span><span style="color: #ff55d4;">isés </span><span style="color: #ff54d4;">.</span><span style="color: #ff54d3;">R</span><span style="color: #ff53d3;">eti</span><span style="color: #ff53d2;">rez l</span><span style="color: #ff52d2;">es </span><span style="color: #ff52d1;">oigno</span><span style="color: #ff51d1;">ns </span><span style="color: #ff51d0;">de la</span><span style="color: #ff50d0;"> po</span><span style="color: #ff50cf;">êle .</span><span style="color: #ff4fcf;"><br />
Fa</span><span style="color: #ff4fce;">ites-</span><span style="color: #ff4ece;"> y </span><span style="color: #ff4ecd;">fondr</span><span style="color: #ff4dcd;">e e</span><span style="color: #ff4dcc;">ncore</span><span style="color: #ff4ccc;"> 30</span><span style="color: #ff4ccb;"> g d</span><span style="color: #ff4bcb;">e be</span><span style="color: #ff4bca;">urre</span><span style="color: #ff4aca;"> .A</span><span style="color: #ff4ac9;">jout</span><span style="color: #ff49c9;">ez l</span><span style="color: #ff49c8;">es c</span><span style="color: #ff48c8;">ôtes</span><span style="color: #ff48c7;"> de </span><span style="color: #ff47c7;">porc</span><span style="color: #ff47c6;"> .<br />
L</span><span style="color: #ff46c6;">aiss</span><span style="color: #ff46c5;">ez-l</span><span style="color: #ff45c5;">es c</span><span style="color: #ff45c4;">uire</span><span style="color: #ff44c4;"> 7 m</span><span style="color: #ff44c3;">inut</span><span style="color: #ff43c3;">es d</span><span style="color: #ff43c2;">e ch</span><span style="color: #ff42c2;">aque</span><span style="color: #ff42c1;"> côt</span><span style="color: #ff41c1;">é su</span><span style="color: #ff41c0;">r fe</span><span style="color: #ff40c0;">u do</span><span style="color: #ff40bf;">ux .</span><span style="color: #ff3fbf;"><br />
Sa</span><span style="color: #ff3fbe;">lez-</span><span style="color: #ff3ebe;">les </span><span style="color: #ff3ebd;">, po</span><span style="color: #ff3dbd;">ivre</span><span style="color: #ff3dbc;">z-le</span><span style="color: #ff3cbc;">s .</span><span style="color: #ff3cbb;">Mett</span><span style="color: #ff3bbb;">ez-l</span><span style="color: #ff3bba;">es d</span><span style="color: #ff3aba;">e cô</span><span style="color: #ff3ab9;">té e</span><span style="color: #ff39b9;">t te</span><span style="color: #ff39b8;">nez-</span><span style="color: #ff38b8;">les </span><span style="color: #ff38b7;">au c</span><span style="color: #ff37b7;">haud</span><span style="color: #ff37b6;"> sur</span><span style="color: #ff36b6;"> un </span><span style="color: #ff36b5;">plat</span><span style="color: #ff35b5;"> de </span><span style="color: #ff35b4;">serv</span><span style="color: #ff34b4;">ice </span><span style="color: #ff34b3;">.<br />
</span><span style="color: #ff33b3;">D</span><span style="color: #ff33b2;">égl</span><span style="color: #ff32b2;">acez </span><span style="color: #ff32b1;">la </span><span style="color: #ff31b1;">poêle</span><span style="color: #ff31b0;"> av</span><span style="color: #ff30b0;">ec 10</span><span style="color: #ff30af;"> cl</span><span style="color: #ff2faf;"> de v</span><span style="color: #ff2fae;">in </span><span style="color: #ff2eae;">blanc</span><span style="color: #ff2ead;"> en</span><span style="color: #ff2dad;"> grat</span><span style="color: #ff2dac;">tan</span><span style="color: #ff2cac;">t ave</span><span style="color: #ff2cab;">c u</span><span style="color: #ff2bab;">ne sp</span><span style="color: #ff2baa;">atu</span><span style="color: #ff2aaa;">le po</span><span style="color: #ff2aa9;">ur </span><span style="color: #ff29a9;">décol</span><span style="color: #ff29a8;">ler</span><span style="color: #ff28a8;"> les </span><span style="color: #ff28a7;">suc</span><span style="color: #ff27a7;">s .<br />
L</span><span style="color: #ff27a6;">ais</span><span style="color: #ff26a6;">sez r</span><span style="color: #ff26a5;">éd</span><span style="color: #ff25a5;">uire 5</span><span style="color: #ff25a4;"> m</span><span style="color: #ff24a4;">inutes</span><span style="color: #ff24a3;"> s</span><span style="color: #ff23a3;">ur feu</span><span style="color: #ff23a2;"> d</span><span style="color: #ff22a2;">oux pu</span><span style="color: #ff22a1;">is</span><span style="color: #ff21a1;"> remet</span><span style="color: #ff21a0;">te</span><span style="color: #ff20a0;">z les </span><span style="color: #ff209f;">oi</span><span style="color: #ff1f9f;">gnons </span><span style="color: #ff1f9e;">, </span><span style="color: #ff1e9e;">les la</span><span style="color: #ff1e9d;">rd</span><span style="color: #ff1d9d;">ons et</span><span style="color: #ff1d9c;"> l</span><span style="color: #ff1c9c;">es cha</span><span style="color: #ff1c9b;">mp</span><span style="color: #ff1b9b;">ignons</span><span style="color: #ff1b9a;"> à</span><span style="color: #ff1a9a;"> récha</span><span style="color: #ff1a99;">uf</span><span style="color: #ff1999;">fer qu</span><span style="color: #ff1998;">e</span><span style="color: #ff1898;">lques i</span><span style="color: #ff1897;">n</span><span style="color: #ff1797;">stants </span><span style="color: #ff1796;">d</span><span style="color: #ff1696;">ans le </span><span style="color: #ff1695;">j</span><span style="color: #ff1595;">us de c</span><span style="color: #ff1594;">u</span><span style="color: #ff1494;">isson .</span><span style="color: deeppink;"></span><span style="color: #ff1393;">Na</span><span style="color: #ff1392;">p</span><span style="color: #ff1292;">pez les</span><span style="color: #ff1291;"> </span><span style="color: #ff1191;">côtes d</span><span style="color: #ff1190;">e</span><span style="color: #ff1090;"> porc d</span><span style="color: #ff108f;">e</span><span style="color: #ff0f8f;"> la gar</span><span style="color: #ff0f8e;">n</span><span style="color: #ff0e8e;">iture à</span><span style="color: #ff0e8d;"> </span><span style="color: #ff0d8d;">l'ancie</span><span style="color: #ff0d8c;">n</span><span style="color: #ff0c8c;">ne .Pa</span><span style="color: #ff0b8b;">rsemez d</span><span style="color: #ff0a8a;">e persil</span><span style="color: #ff0989;"> haché .</span><span style="color: #ff0888;"><br />
Servez-</span><span style="color: #ff0787;">les auss</span><span style="color: #ff0686;">itôt , a</span><span style="color: #ff0585;">ccompagn</span><span style="color: #ff0484;">ées des </span><span style="color: #ff0383;">pommes d</span><span style="color: #ff0282;">e terre </span><span style="color: #ff0181;">bien ris</span><span style="color: #ff0080;">solées .</span><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiiLDxjlsWOTGo20qq7gHA56kV4W1t3cSOuYiSYVQ8eBYK9rRtzr8XOiCfp9o4ZFXuPfybv4kjn7YAVF2b0jdFbZtlyxLL4xCD6LOTzJTiCL254_aYO6sv2cxV1aemjqzIVdiFW13Dk87/s1080/IMG_1760.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></div> **********<br /><br /><p></p><p> </p><p>Salmone ( or Spada ) in crosta di pistacchi e Lime _ingredienti r dosi -<span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">600 gr di filetto di salmone -</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; font-family: Georgia, Helvetica, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">150 gr di pistacchi tostati salati</span><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -1 avocado maturo</span><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> -1 lime</span><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-pochi semi d'anice</span><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-olio extravergine d'oliva</span><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">- sale e pepe .METHOD_</span><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Sbucciare i pistacchi e tritarli finemente con un mixer elettrico, quindi spellare i filetti di salmone, grattarvi sopra la buccia del lime, il pepe e passarli accuratamente sui pistacchi sbriciolati in modo che la panatura aderisca bene da tutti i lati. Riscaldare una padella antiaderente sul fuoco quindi sistemarvi i filetti di salmone e coprire, lasciando andare a fuoco medio. Quando l'umidità naturale del pesce si sarà esaurita, aggiungere poca acqua sul fondo (circa mezzo bicchiere), in modo da terminare la cottura girando i filetti con una paletta da cucina una sola volta. Nel frattempo preparare la salsa frullando la polpa dell'avocado con il succo di mezzo lime, l'olio extravergine d'oliva, il sale e pochi semi d'anice fino ad ottenere una crema omogenea. Servire i filetti di salmone ancora bollenti sulla salsa a temperatura ambiente.</span></p><div class="separator" style="clear: both; text-align: center;"><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNGhBuPOJkaAz0GH6iL3DLJjb7EyB6nfZR_DTxN35pVJ1c-yhE8BpGHTNYcc-_omqumwvbybAbvxeveDjqGgkncXzETkK7qA__PfH321FoPW1aWe9I9f-IpWKfYuMAkSdhpNgLg1nCrR7/s1080/LCYZ6095%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="947" data-original-width="1080" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNGhBuPOJkaAz0GH6iL3DLJjb7EyB6nfZR_DTxN35pVJ1c-yhE8BpGHTNYcc-_omqumwvbybAbvxeveDjqGgkncXzETkK7qA__PfH321FoPW1aWe9I9f-IpWKfYuMAkSdhpNgLg1nCrR7/s320/LCYZ6095%255B1%255D.JPG" width="320" /></a></span></div><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />.</span><span face="Georgia, Helvetica, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #646464; display: inline; float: none; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><p></p></div>adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com0Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-86845670761622429152021-10-30T17:28:00.024+02:002024-02-21T17:17:43.704+01:00# Filetto di bue alla Wellington # Triglie in guazzetto # Sfincione palermitano # Gàteau chocolat fraise # Coniglio alla boscaiola # Cartellate pugliese # Cozze ripiene # Ravioles de homard au jus de truffe # Beef Wellington # Rabbit hunter # Tonno alla siciliana # Pasta con crema di peperoni e ricotta # Coda alla vaccinara # Pezzetto di cavallo # Chili con carne # Homard sauce safran et pastis # Filetto ap pepe nero # Calamars à l'Oranaise # Fabada asturiana # Baccalà alla cappuccina # Torta alla menta e cocco # Polpettone di tonno e patate # Soup barbabietole # Dauble Pauphinoise # Alabias con Navajas # Anatra all'arancia # Enchiladas # Pelmeni # Gnoccho fritto # Bredeles à la canelle et chocolat # Pollo alla Marengo # Ayam Goreng # Soup Sichuan fish # Melanzane al cioccolato al forno # Gallina ripiena # Avial # Pasta alla ciociara # Cinghiale alla cacciatora # Ponchiki Moscow # Satay pork # Vermicelli alla puttanesca # Pappardelle alla lepre # Cherry cheesecake with chocolate almond crust # Flan au poisson # Spezzatino alla birra # Fideuà # Goulash # Pasta con ricotta e zucchine # Pollo pibil<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="oew-recipe-instruction-text" itemprop="recipeInstructions" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"> </span><span class="oew-recipe-instruction-text" itemprop="recipeInstructions" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"></span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Filetto di bue alla Wellington_ingredienti e dosi : 2 filetti di manzo da 400 gr -500
gr di funghi misti puliti, non coltivati - 500 gr di pasta sfoglia - 8
fette di prosciutto di Parma - 2 tuorli - Olio di oliva - Sale
marino e pepe ->>> Per la Salsa : 200 gr di ritagli di
manzo - 1 bottiglia di vino rosso - 750 ml di brodo di manzo - 4
scalogni grandi - 1 foglia di alloro -1 rametto di timo -12 grani di
pepe nero -Aceto di vino rosso -Olio di oliva - Sale marino
.METHOD-Avvolgere ogni filetto in un triplo strato di pellicola da
cucina, stringendo bene in modo da modellarlo, e lasciarlo riposare in
frigo per tutta la notte.Estrarlo e sigillarlo immediatamente in una
padella calda con poco olio per 30-60 secondi, in modo che resti crudo
all’interno, ma si imbrunisca fuori. Mettere da parte e lasciare
raffreddare.Sminuzzare i funghi e passarli in padella con poco olio,
sale, pepe e le foglie di timo. Quando iniziano a rilasciare i loro
umori alzare la fiamma e fare asciugare per una decina di minuti fino a
ottenere una specie di pasta. Mettere da parte e fare
raffreddare.Tagliare a metà la pasta sfoglia e stenderla con poca farina
in modo da ottenere un rettangolo che possa rivestire un filetto.
Riporre in frigorifero.Stendere la pellicola sul piano di lavoro.
Adagiarvi 4 fettine di prosciutto, sovrapponendole leggermente, e
spalmare sopra metà della duxelles. Condire un filetto con sale e pepe e
sistemarlo nel centro, poi foderarlo aiutandosi con la pellicola in
modo da ottenere un cilindro.Ripetere l’operazione con il secondo
filetto. Sistemare i rotoli in frigorifero per 30 minuti.Sbattere i
tuorli con 1 cucchiaio di acqua e 1 pizzico di sale. Spennellare la
pasta sfoglia. Estrarre i filetti dalla pellicola e avvolgerli nella
pasta sfoglia, sigillando bene e scartando l’eccedente.Spennellare
nuovamente la pasta sfoglia. Coprire ancora con pellicola a fare
riposare in frigo per altri 30 minuti.Nel frattempo preparare la salsa.
Scaldare 2 cucchiai di olio in un tegame e rosolarvi i ritagli di manzo
(ricavati dalla rifilatura del filetto a opera del macellaio) finché non
si imbruniscono.Incorporare gli scalogni affettati finemente con i
grani di pepe, il timo e l’alloro e proseguire la cottura per 5 minuti,
finché non si colorano.Versare un goccio di aceto, fare evaporare, unire
il vino e fare asciugare quasi del tutto, poi incorporare il brodo,
abbassare la fiamma e lasciare ridurre dolcemente per almeno 1 ora,
rimuovendo le impurità, fino alla consistenza desiderata.Passare al
colino fine, regolare di sale e mettere da parte.Tirare fuori i filetti,
spennellarli per l’ultima volta e cuocerli per 15/20 minuti a 200 °C,
fino a doratura. Fare riposare per 20 minuti prima di affettare e
servire, con la salsa calda .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDU1HaA5T7KAwpYxIEW9Jst0AU3ZOBHmUTyhlNcI-VY2rvSlGFhjFlFQa6rFlDNqcXLlwit1giYeakJWwtPex7nYdhD6YL1NsQ6M5E5CDFjcQgq3a46DFfmvoD3bx-TO2cben-U4vPBqp/s1574/IMG_E0255%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1574" data-original-width="1115" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDU1HaA5T7KAwpYxIEW9Jst0AU3ZOBHmUTyhlNcI-VY2rvSlGFhjFlFQa6rFlDNqcXLlwit1giYeakJWwtPex7nYdhD6YL1NsQ6M5E5CDFjcQgq3a46DFfmvoD3bx-TO2cben-U4vPBqp/s320/IMG_E0255%255B1%255D.JPG" /></a></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <ul class="recipe-detail__list" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #666666; font-family: TescoModern, Arial, sans-serif; font-size: medium; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: 20px; list-style: none; margin: 0px 0px 25px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">Beef Wellington _ ingredienti e dosi : 650 gr (1lb 7oz) beef joint, preferably from the middle of the fillet, well trimmed - <br /></li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">2tsp vegetable or sunflower oil</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">1 x 40 gr pack dried porcini mushrooms</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">25 gr butter, plus extra for the sauce</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">500 gr (1lb 2oz) chestnut mushrooms, finely chopped</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">handful fresh thyme leaves</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">6 slices prosciutto</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">1 x 500 gr pack lighter all-butter puff pastry</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">plain flour, for dusting</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 egg, beaten, to glaze</li></ul><h3 class="recipe-detail__subheading" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #666666; font-family: TescoModernBold, Arial, sans-serif; font-size: 16px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: 24px; margin: 0px 0px 5px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">For the sauce</h3><ul class="recipe-detail__list" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; color: #666666; font-family: TescoModern, Arial, sans-serif; font-size: medium; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: normal; line-height: 20px; list-style: none; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;">200 ml (7 fl oz) full-bodied red wine</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">300 ml (½pt) good-quality beef stock</li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">>> FATE COSI >></li><li style="border: 0px none; font: inherit; list-style: none; margin: 0px; padding: 0px 0px 0px 25px; position: relative; vertical-align: baseline;">Season the beef with black pepper. Heat the oil in a large frying pan. Sear the meat for 30 seconds on all sides until turning golden. Leave to cool.Meanwhile, soak the porcini mushrooms in 250ml (8fl oz) boiling water until softened. Remove from the liquid, squeeze dry, then chop finely. Reserve the soaking liquid.Heat the butter in a large frying pan. Add the mushrooms and the thyme. Cook until golden and the pan is dry (up to 20 minutes). Leave to cool completely. Reserve a quarter of the mushrooms in the pan.Put two large sheets of clingfilm on a work surface, overlapping slightly. Place the prosciutto on top, overlapping the edges to make one ‘sheet’ large enough to wrap the beef. Spread with three quarters of the mushroom mixture, then sit the meat on top and spread with the remaining mushrooms. Roll the prosciutto around the beef, using the clingfilm. Wrap tightly and chill for 10 minutes.Set aside a quarter of the pastry. On a floured surface, roll the rest into a square or rectangle big enough to wrap the fillet: approx 35cm (14in) square. Trim to neaten, then roll the edges of the joining sides a little more thinly.Remove the clingfilm from the beef and position it in the middle of the pastry. Wrap the pastry up along the length of the beef, overlapping slightly at the join. Brush the edges with beaten egg and seal. Fold up each end like a parcel. Transfer to a lightly greased baking tray, seam side down. Roll out the remaining pastry and cut shapes to decorate. Brush the Wellington all over with egg, press on the decorations and brush again. Chill for 20 minutes (or up to 12 hours if you like).Preheat the oven to gas 8, 230°C, fan 210°C and put a baking sheet in the top third. To make the sauce, pour the wine into the pan with the reserved mushrooms. Bring to the boil and simmer until the wine has reduced to about 1 tbsp. Add the stock and the porcini mushroom liquid and boil for 10 minutes until syrupy. Season, then stir in 1 tsp of butter. Set aside. Put the Wellington and its tray onto the heated baking sheet in the oven and roast for 10 minutes. Reduce the heat to gas 6, 200°C, fan 180°C, then cook for another 20 minutes for medium-rare meat (15 for rare, 25 for medium). Leave to rest for 10 minutes. Warm the sauce through. Serve slices of the Wellington with the sauce and vegetables. <br /></li><li class="recipe-detail__list-item" style="border: 0px none; font: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"> ________________________</li></ul><p> <span style="color: black;">Chili con carne _ingredienti e dosi ( classica ricetta Mexico ) </span>700 gr de viande de bœuf hachée -2 oignons finement émincés -2 gousses d'ail écrasées -1 boite de tomates pelées -4 cuil. à soupe de concentré de tomate -1 poivron vert émincé -1 feuille de laurier -1 pincée de cumin -1 pincée d'origan -1 pointe de piment de Cayenne -1 pointe de piment chili en poudre -Sel et poivre -250 ml de bouillon de boeuf - 425 gr de haricots rouge cuits (en boîte) -<b><i>>FATE COSI >></i></b>Faire chauffer l'huile d'olive; y faire dorer les oignons, l'ail et le poivron, puis y faire brunir la viande.Rajouter les tomates et le concentré de tomates, les épices et le bouillon de bœuf.Porter à gros bouillons puis faire réduire à couvert pendant 1 heure, en remuant de temps en temps.Ajouter les haricots et cuire à feu doux pendant une 1/2 h sans trop remuer.Enlever la feuille de laurier avant de servir.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/vC0Qt1lvLq8" width="320" youtube-src-id="vC0Qt1lvLq8"></iframe></div><br /><br />1) Cartellate ( Puglia ) # ingredienti e dosi -<span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">1 Kg di farina 00 - </span><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">2 cucchiai di zucchero - </span><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">2 uova intere -</span><br style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">200 ml di olio extravergine di oliva - </span><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">succo di un arancia filtrato - </span><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">mezzo bicchiere di vino bianco - </span><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">cannella -</span><br style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">1 cucchiaino e mezzo di sale - </span><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">miele or vincotto .FATE COSI -</span><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Riscaldare il vino bianco e sciogliere all'interno il sale.</span><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Su una spianatoia setacciare la farina, disporla a fontana e nel centro versare lo zucchero, un pò di cannella e le uova. Iniziare a sbattere le uova con una forchetta e poi continuare ad impastare con le mani. Aggiungere l'olio poco per volta, sempre continuando ad impastare. Aggiungere un pò di vino bianco e il succo di arancia filtrato, continuare ad impastare quindi aggiungere il restante vino bianco. Si deve ottenere un impasto morbido ma non molle, compatto ma non duro.</span><span style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Coprire l'impasto con un canovaccio pulito.</span><br style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><div style="color: #430b68; font-family: Georgia, serif; font-size: 13.2px; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: center;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">Prendere un pezzo di impasto per volta e passarlo nella macchina per la pasta, si inizia dal numero 1 e si fanno più passaggi, poi si passa una volta al numero 2, 3 e 4 fino ad arrivare al numero 5 dove si passa due volte (la sfoglia deve essere sottile ma non troppo).</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">Adagiare la sfoglia ottenuta sulla spianatoia,</span></div><div style="color: #430b68; font-family: Georgia, serif; font-size: 13.2px; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: center;"><div style="text-align: left;">con la rotella tagliapasta dentata spuntare le estremità ottenendo così un rettangolo.<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Se i lati presentano delle imperfezioni, ritagliarli con la rotella dentata. Quindi ricavare delle strisce con larghezza non superiore a 2-3 cm.</span></div></div><div style="color: #430b68; font-family: Georgia, serif; font-size: 13.2px; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: center;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">Partire da un estremità e ripiegare in due la striscia, pizzicando la pasta ad intervalli regolari fino a giungere all'estremità opposta. Ogni volta che si pizzicano le due estremità di ciascuna cavità stringere verso l'interno, in questo modo le cavità restano ben aperte e non si richiudono.</span><span style="text-align: left;">Quindi partendo da un estremità, arrotolare su se stessa la striscia, pizzicando in alcuni punti di giuntura la pasta, e sigillando per bene alla fine.</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">Friggere le cartellate in olio bollente. Disporle prima rivolte verso l'alto, </span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">poi girarle e farle dorare per bene in superficie,</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">rigirarle ancora in modo tale che entrambi i lati siano dorati,</span><span style="text-align: left;">quindi sollevarle con un mestolo forato </span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">e disporle su carta assorbente.</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">Una volta fritte tutte le cartellate, mettere del miele in una casseruola e porre sul fuoco a riscaldare. Quando bolle, versare le cartellate a testa in giù,</span><span style="text-align: left;">quindi rigirarle verso l'alto,</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">sollevarle con un mestolo forato e distribuirle direttamente nel contenitore in cui verranno servite. Si possono decorare con codette colorate oppure con una spolverata di cannella o lasciate semplicemente senza nulla.</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">Per il vincotto si esegue lo stesso procedimento visto fin ora solo che si sostituisce il miele con il vincotto e solitamente non vengono decorate.</span></div><br style="color: #430b68; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><div style="color: #430b68; font-family: Georgia, serif; font-size: 13.2px; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-align: center;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">********* Consil du chefAdrianoMennillo -Se si vogliono ottenere delle cartellate più friabili e croccanti, prima di friggerle si lasciano asciugare (a temperatura ambiente) per circa 12/24 ore.</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;"> Quando si riscalda il miele sul fuoco è consigliabile aggiungere un pochino di acqua insieme al miele, in questo modo, quando vengono disposte nel contenitore non si attaccano molto tra di loro o al fondo e, di conseguenza, quando vengono servite, si prelevano con più facilità.</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;"> La sequenza con cui si dispongono nel miele è importante per avere una cartellata più o meno colma di miele. Se si preferiscono cartellate con più miele , si immergono a testa in giù e poi si rigirano verso l'alto e si tirano fuori dal miele in questo modo il miele entra meglio nelle varie cavità della cartellata.</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;">Se invece si preferiscono con meno miele, si immergono a testa in sù nel miele, quindi si girano a testa in giù e si tirano fuori, così il miele scola verso il basso quando si sollevano dal miele e le cartellate ne avranno di meno. (La stessa cosa vale per il vincotto).</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;"> Le cartellate possono essere preparate in anticipo: una volta fritte si conservano per diversi giorni in un contenitore a chiusura ermetica. Quindi possono essere passate successivamente nel miele. Una volta passate nel miele, si conservano in un contenitore ben chiuso per diversi giorni. Suggerisco tuttavia di non passarle nel miele molto tempo prima rispetto a quando verranno servite, perchè più tempo la cartellata resta nel miele, più perde la sua friabilità.</span></div><br /><br /><br /><br /> *************<br />2) Cartellate Pugliesi # ingredienti e dosi - <span style="color: #595656; font-family: Calibri; font-size: 14.3px; text-align: center;">250 gr di farina 00 - </span><span style="color: #595656; font-family: Calibri; font-size: 14.3px; text-align: center;">50 gr di zucchero -</span><span style="color: #595656; font-family: Calibri; font-size: 14.3px; text-align: center;">50 gr di olio extravergine d’oliva -</span><div align="center" class="MsoNormal" style="color: #595656; font-family: Calibri; font-size: 14.3px; text-align: center;">vino bianco secco q.b. -olio d’oliva per friggere -½ bicchiere di miele -FATE COSI ---<span style="text-align: justify;">Impastate la farina con lo zucchero e l’olio e poi aggiungete il vino quanto basta per ottenere un composto elastico ma non troppo morbido.</span></div><div class="MsoNormal" style="color: #595656; font-family: Calibri; font-size: 14.3px; text-align: justify;">Stendete l’impasto in una sfoglia molto sottile (qualcuno usa la sfogliatrice per fare la pasta in casa), quindi, con una rotellina tagliate delle strisce lunghe circa trenta centimetri e larghe due o tre centimetri.</div><div class="MsoNormal" style="color: #595656; font-family: Calibri; font-size: 14.3px; text-align: justify;">A questo punto, piegando l’impasto in due per la lunghezza, pizzicatene le estremità ogni due centimetri.</div><div class="separator" style="clear: both; color: #595656; font-family: Calibri; font-size: 14.3px; text-align: center;"><span style="text-align: justify;">Quindi arrotolate la striscia su se stessa, pizzicando ogni tanto l’impasto, in maniera tale da ricavare una rosellina.</span></div><div class="separator" style="clear: both; color: #595656; font-family: Calibri; font-size: 14.3px; text-align: center;"><span style="text-align: justify;">Procedete nello stesso modo fino a terminare tutta la pasta. Quindi scaldate l’olio in un tegame da frittura e procedete a friggere le cartellate un po’ alla volta girandole nell’olio fino a che diventano dorate (ci vorranno due o tre minuti ciascuna).</span><span style="text-align: justify;">Scolate le cartellate per togliere l’olio in eccesso e disponetele su della carta assorbente.</span></div><div class="MsoNormal" style="color: #595656; font-family: Calibri; font-size: 14.3px; text-align: justify;">Mettete il miele in un pentolino e scaldatelo a fuoco dolce fino a farlo diventare liquido quindi passatevi le cartellate una ad una in maniera tale che siano rivestite di miele e riponetele in un contenitore una sopra l’altra.</div><div class="MsoNormal" style="color: #595656; font-family: Calibri; font-size: 14.3px; text-align: justify;">Si possono gustare così, oppure cospargere di granella di zucchero o mandorle.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDa0u1cLuEaxqBMXEPqX0H0IM_lJErN6k7LMwkAmk9MQaS73hYiDE3aixg9JeC2AmIIOdTccMsi_saZ_OnuV-r3rXOuhM_Z59V6EpNkG2D0EnZicqLxLG6DM-R0Tl8GaE5SawXl39J9hxci0cQQOSclXtkfv13rcpMYBv2_CktwvIY4jFpDXMEFVIlR9P2/s1691/IMG_E6720%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1691" data-original-width="976" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDa0u1cLuEaxqBMXEPqX0H0IM_lJErN6k7LMwkAmk9MQaS73hYiDE3aixg9JeC2AmIIOdTccMsi_saZ_OnuV-r3rXOuhM_Z59V6EpNkG2D0EnZicqLxLG6DM-R0Tl8GaE5SawXl39J9hxci0cQQOSclXtkfv13rcpMYBv2_CktwvIY4jFpDXMEFVIlR9P2/w231-h400/IMG_E6720%5B1%5D.JPG" width="231" /></a></div><br /><br /></div><div class="MsoNormal" style="color: #595656; font-family: Calibri; font-size: 14.3px; text-align: justify;"><div class="MsoNormal">2 ) Cartellate Pugliesi # ingredients and doses - 250 gr of flour 00 - 50 gr of sugar -50 gr of extra virgin olive oil -dry white wine q.b. -Olive oil for frying -½ glass of honey - DO THIS - Mix the flour with the sugar and oil and then add just enough wine to obtain a mixture that is elastic but not too soft. Roll out the dough into a very thin sheet (some people use a pasta machine to make pasta at home), then, with a pastry wheel, cut out strips about thirty centimetres long and two or three centimetres wide.Now fold the dough in two lengthwise and pinch the ends every two centimetres. Then roll the strip on itself, pinching the dough every so often, so as to obtain a small rose. Proceed in the same way until you have finished all the dough. Then heat the oil in a frying pan and fry the cartellate a little at a time, turning them in the oil until golden brown (it will take two or three minutes each). Drain the cartellate to remove excess oil and place them on absorbent paper.</div><div class="MsoNormal">Put the honey in a small saucepan and heat it over a low flame until it becomes liquid, then strain the cartellate one by one so that they are coated in honey and place them in a container on top of each other.</div><div class="MsoNormal">They can be enjoyed like this, or sprinkled with granulated sugar or almonds.</div></div><div class="separator" style="clear: both; color: #595656; font-family: Calibri; font-size: 14.3px; text-align: center;"></div><br /><br /> *******<br /><p></p><p> Sfincione Palermitano_ingredienti e dosi per 4 persone :Ingredienti per l'impasto>><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">350</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">di farina Manitoba -</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> -150</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">di farina di grano duro</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">- 1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">cucchiaino</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">di sale</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">-2</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">cucchiaini</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">di zucchero</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">-12</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">di lievito fresco</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">-qb.</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">acqua</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">cucchiaio</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">di olio evo.>>></span> Per il condimento<span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">.2/3</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">cipolle</span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;"> -olio evo </span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">- 600</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">ml</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">di passata di pomodoro -poco </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">sale -</span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">pepe </span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">- 100</span><span> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">di caciocavallo</span><span class="wprm-recipe-ingredient-amount" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">-10</span><span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">acciughe</span> -poco<span> </span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">pangrattato e </span><span></span><span class="wprm-recipe-ingredient-name" style="border: 0px none; box-sizing: border-box; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">origano fresco .METHOD-</span><span style="border: 0px none; box-sizing: border-box; display: block; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">In una ciotola mescoliamo le 2 farine. A parte sciogliamo il lievito in un po’ di acqua tiepida. Aggiungiamo 2 cucchiaini di zucchero e uniamo alle farine. Mescoliamo il tutto con l’aggiunta dell’acqua necessaria, un cucchiaio di olio e il sale. Avremo una pasta liscia e morbida che metteremo a lievitare al caldo per un paio d’ore.</span><span style="border: 0px none; box-sizing: border-box; display: block; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">Intanto prepariamo il condimento: affettiamo sottili sottili le cipolle, mettiamole ad appassire in un tegame con 2 cucchiai di olio. Versiamo la passata di pomodoro, aggiustiamo di sale, aggiungiamo pepe, un cucchiaino di zucchero, se piace e lasciamo cuocere per una mezz’oretta.</span><span style="border: 0px none; box-sizing: border-box; display: block; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">Riprendiamo la pasta e andiamo a stenderla in una teglia unta, allargandola con le dita anch’esse unte d’olio; spezzettiamo le acciughe sulla sua superficie e rimettiamo la teglia al caldo per lasciare lievitare ancora la pasta.</span><span style="border: 0px none; box-sizing: border-box; display: block; list-style: none; margin: 0px; outline: currentcolor none medium; padding: 0px;">Riprendiamo la teglia, copriamo la superficie dello sfincione col sugo pronto, pezzettini abbondanti di caciocavallo su tutta la superficie, pangrattato e origano. Mettiamo in forno a 200 gradi per circa 20 minuti.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8WJGk8BC6RN9Ltl1dhW0NIB7o4owdd_xji37RGPJcYT0DkR6JWbnln0DSKf8m5w74Zsj8eYrNVx5sztefkwB2hFgXz2zq4BHOhSdWj5uZ3ksgVBr8wfGI_ycFBHtZPj-SdwwVkLUl3HNBl5tyBBFzLo97sCG_0lN9gt9-Ut9twwZkpG6-WY68A3miAA=s1517" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1517" data-original-width="788" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8WJGk8BC6RN9Ltl1dhW0NIB7o4owdd_xji37RGPJcYT0DkR6JWbnln0DSKf8m5w74Zsj8eYrNVx5sztefkwB2hFgXz2zq4BHOhSdWj5uZ3ksgVBr8wfGI_ycFBHtZPj-SdwwVkLUl3HNBl5tyBBFzLo97sCG_0lN9gt9-Ut9twwZkpG6-WY68A3miAA=w208-h400" width="208" /></a></div><br />.<p></p><p> </p><p> </p><p>** Matteo , mio nipote >><br /></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=AD6v5dzrPLgMF1vgdOtn4JbQB78h9ieiy4Uq2HBmLhxxymPaaZs9TxEsI9AIO9G3mGRSLIQUT6ZMus3clbho2mdKjA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: #f0f0f0; color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px 0px 10px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <span style="color: black;"></span></p><p style="-webkit-text-stroke-width: 0px; background-color: #f0f0f0; color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px 0px 10px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><br /> *****</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><p style="background-color: #ececec; color: #292929; font-family: Lato, sans-serif; font-size: 20px;">Cozze ripiene al forno- ingredienti e dosi -200 g di carne di vitello macinato (o 2 salsicce)-100 gr di mollica di pane-1 tazza di latte-1 uovo-1 mazzetto di prezzemolo-2 spicchi di aglio-40 gr di parmigiano reggiano o grana padano-2 cucchiai di pangrattato-Salsa di pomodoro fatta con olio e cipolla a piacere -Pepe nero macinato .METHOD-Mettere in ammollo nel latte la mollica di pane.<span style="text-align: justify;">Pulire bene le cozze togliendo anche il bisso. Metterle in padella a fuoco vivace, poi abbassare il fuoco e coprire 1 minuto in modo che si aprano e rilascino liquido. Gettare via eventuali cozze rimaste chiuse. Filtrare il liquido di cottura e tenerlo da parte.</span><span style="text-align: justify;">Preparare il ripieno unendo alla carne macinata (o alle salsicce) la mollica ben strizzata, l'uovo, l'aglio e il prezzemolo tritati e il parmigiano grattugiato. Unire un po' d'acqua delle cozze invece del sale e qualche pizzico di pepe. L'impasto non deve essere troppo compatto, ma morbido.</span><span style="text-align: justify;">Preriscaldare il forno a 200° C. Staccare e gettare via tutte le valve che non contengono il mollusco. Nelle altre coprire il mollusco con il ripieno e cospargere con pangrattato e parmigiano.</span><span style="text-align: justify;">Mettere in una teglia abbondante salsa di pomodoro con un po' di liquido delle cozze, disporvi sopra le cozze ripiene e infornare 15 minuti. Gli ultimi tre minuti spostare il ripiano in alto e accendere il grill. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKPU3Je_a_IaVVByTTPUFjMLIx8OhGu9dO_eGkUM55HSIPxlR-AHWU0GcAcVsoTS__eyKzsbpwP8pAEd0-ezaTN__UJ9Y2z0AgyDsgUkDz_Vc0kDdYW2-BQNat8x5FMWg_42RTSOVzEXConVkKfydmZnuKaV1MdWrwnhYe6Ct0WhkobqezqzEJ8231gwW/s1347/WKWWE7637%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1347" data-original-width="1320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKPU3Je_a_IaVVByTTPUFjMLIx8OhGu9dO_eGkUM55HSIPxlR-AHWU0GcAcVsoTS__eyKzsbpwP8pAEd0-ezaTN__UJ9Y2z0AgyDsgUkDz_Vc0kDdYW2-BQNat8x5FMWg_42RTSOVzEXConVkKfydmZnuKaV1MdWrwnhYe6Ct0WhkobqezqzEJ8231gwW/s320/WKWWE7637%5B1%5D.JPG" width="314" /></a></div><br /><br /><p></p><div><br /></div></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">**********<br /><p></p><p> <b>Gàteau chocolat fraise_ingredienti e dosi per 6 persone -</b><b><i>- 500 gr de fraises -</i></b><b><i>- 300 gr de chocolat</i></b><b><i>- 200 gr de beurre</i></b><b><i>- 4 œufs</i></b><b><i>- 150 gr de sucre</i></b><b><i>- 20 cl de crème fraîche</i></b><b><i>- 250 gr de farine</i></b><b><i>- 1 sachet de levure</i></b><b><i>- 100 gr de chantilly</i></b><b><i>- 1 pincée de sel .FATE COSI -</i></b><b><i>Porter la crème fraîche à ébullition, ajouter le chocolat et 40 g de beurre en morceau. Fouetter et réfrigérer.</i></b><b><i>Préchauffer le four à 200°C <span style="color: black;"></span></i><i><span style="color: black;">(thermostat 6/7)</span>.</i></b><b><i>Faire fondre le beurre au micro-ondes et attendre qu'il doit tiède.</i></b><b><i>Fouetter
les œufs et le sucre, ajouter la farine et la levure tamisée. Ajouter
une pointe de sel et le beurre fondu. Mélanger jusqu'à obtention d'une
pâte lisse.</i></b><b><i>Beurrer un moule à gâteau rond. Verser la pâte, enfourner pendant 35 à 40 min.</i></b><b><i>Rincer et équeuter les fraises. Mettre 10 fraises de côté pour la déco. Couper les fraises en fines tranches.</i></b><b><i>Couper le gâteau en 2 ou 3 fois en sa longueur.</i></b><b><i>Sur le premier, étaler la moitié de chocolat <span style="color: black;">(sortie du frigo)</span>, puis une tranche de fraises puis sur le deuxième, étaler le reste du chocolat. Poser les uns sur les autres.</i></b><b><i>Décorer le gâteau avec la chantilly et les fraises restantes.</i></b><b><i>Mettre au frais pendant au moins 1 h.</i></b></p><p> ****************<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9EyL9ORox6j3cXn8zjORhLaTvD21r7zPtsg2gMHsKANV0l2DnjhLrhv77tNmV-jEf0qW6S3Gk1XTvDPnCIf3QC1O4_NKqximlOHPtkXvargi4ZeTMMXWWWI_3m90GRaJNfVfmq9-r5LQnQlz5wWMCA2MElVOjadTR7yBuzO7fIpenLLsIiTgndJaNdg=s502" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="402" data-original-width="502" height="256" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9EyL9ORox6j3cXn8zjORhLaTvD21r7zPtsg2gMHsKANV0l2DnjhLrhv77tNmV-jEf0qW6S3Gk1XTvDPnCIf3QC1O4_NKqximlOHPtkXvargi4ZeTMMXWWWI_3m90GRaJNfVfmq9-r5LQnQlz5wWMCA2MElVOjadTR7yBuzO7fIpenLLsIiTgndJaNdg=s320" width="320" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #777777; font-family: "Open Sans", Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 24px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Triglie in guazzetto_ingredienti e dosi per 4 persone - 6/8 triglie medie -200 gr di pomodori maturi pelati e tritati - ½ scalogno -un cucchiaio di prezzemolo tritato-sale q.b.-pepe q.b.-un pizzico di zucchero-olio extravergine d’oliva.METHOD-Pulite, lavate e asciugate le triglie.Mettetele l’olio extravergine d’oliva in una padella antiaderente con lo scalogno tritato e fatelo imbiondire.Aggiungete i pomodori con un pizzico di zucchero, salate, pepate e lasciateli appassire a fuoco basso.Quando il fondo sarà leggermente ristretto aggiungete le triglie e fatele cuocere 3 minuti per lato, facendo attenzione a girarle delicatamente.servite cospargendo con abbondante prezzemolo tritato..</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieMKqosRpuQTjOxnLwT-rBaHImwiOQpkelY_Sy8mge1hCph0-R5kT0nAT0y0nT3OjwAD04HPbq5TJXteUBu44HUxA24-eJfdQohN-MAnKDtyUfhuj8qp7707uD6RTq3gXDAdDuz4llHyK/s1231/TNEH2290%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1231" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieMKqosRpuQTjOxnLwT-rBaHImwiOQpkelY_Sy8mge1hCph0-R5kT0nAT0y0nT3OjwAD04HPbq5TJXteUBu44HUxA24-eJfdQohN-MAnKDtyUfhuj8qp7707uD6RTq3gXDAdDuz4llHyK/s320/TNEH2290%255B1%255D.JPG" width="281" /></a></div><br /><p></p><p> </p><p>****</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p><p style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: transparent; -webkit-text-stroke-width: 0px; box-sizing: border-box; color: #333333; font-family: pt_sansregular, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.6; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Tonno alla Siciliana _ingredienti e dosi :4 tranci di tonno-1 cipolla rossa -200 gr di pomodori freschi o pelati-2 cucchiai di capperi sottosale -prezzemolo fresco tritato qb-sale-peperoncino rosso (facoltativo)-olio extra vergine di oliva .METHOD-Affettare la cipolla e farla appassire in un tegame con abbondante olio. Una volta effettuata questa operazione aggiungere i pomodori affettati o i pelati e fare cuocere per circa 15 minuti, quindi regolare di sale e pepe. Ungere una teglia da forno, coprire il fondo con uno strato di salsa di pomodoro e adagiare sopra i tranci di tonno. Salare e pepare quindi unire i capperi dissalati e spolverare con il prezzemolo fresco tritato. Irrorare il tutto con un filo di olio. Cuocere in forno caldo a 180 °C per cica 15-20 minuti.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kHbCpNDnrJaaO1-SD0-FWYF_ksTiNCiOg1aSL8pp5R93NrfUEgLbh5wPvS4h-3aSLXuTCa6M1T_vt9wm4GOTd5nvmd6s8tjdU3EUerTcBPu3pcAQtGpVIuCsTkc0WimogAfwiCwqOT6I/s1374/FEUY3671%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="1374" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kHbCpNDnrJaaO1-SD0-FWYF_ksTiNCiOg1aSL8pp5R93NrfUEgLbh5wPvS4h-3aSLXuTCa6M1T_vt9wm4GOTd5nvmd6s8tjdU3EUerTcBPu3pcAQtGpVIuCsTkc0WimogAfwiCwqOT6I/s320/FEUY3671%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p> <br /></p><p><br /></p><p> *******</p><br /><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /><p></p><p><br /></p><p> <span style="color: black;"><i>Rabbit hunter _ingredienti e dosi per 4 persone -</i></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">rabbit</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">approx. 1.5 kg</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> - 6</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olive oil</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">extra virgin -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">butter</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">stick</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">celery</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">finely diced</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-1</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">clove</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">peeled</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-150</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ml</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">wine</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">white , dry</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-rosemary</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">fresh</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-salt</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">-pepper</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">black, freshly ground</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">-300</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span><span>r </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">tomatoes</span>,<span> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller" style="box-sizing: border-box; font-size: 0.8em;">Dissolve 1 stock cube with 2 tbsp tomato purée in 6 tbsp warm water; or 300 gr fresh peeled tomatoes.<span style="color: red;">FATE COSI >></span></span>Let the butcher or hunter cut the rabbit professionally. If you have a wild rabbit, as is the case with me, put the meat into the water-vinegar mixture for 30 minutes. I then put the pieces of rabbit in plenty of cold water in the fridge overnight. The next day, rinse well and pat dry.Heat a wide casserole and add the oil, butter, celery, garlic and the rabbit. The pieces of meat should be placed side by side. Put the lid on tightly and let everything braise at a low heat. Turn the meat from time to time and put the lid back on immediately.After a good hour, the rabbit has produced a considerable amount of liquid. Now take off the lid and let the liquid evaporate at a medium heat, turn the pieces of meat again. Once the liquid has boiled down, add the white wine, the finely chopped rosemary, salt and pepper. Let the wine evaporate a little, then add the dissolved stock cube with the tomato purée or the chopped tomatoes to the rabbit .From this point on, there are two ways to complete the dish .You let the meat simmer a little more until the liquid has boiled down to a creamy sauce. (I recommend the tomato purée for this version.You take the meat
from the casserole and remove a few small pieces from the bones. Purée
the pieces with the strained broth and possibly 1 teaspoon of flour to
bind them. Put this sauce back into the casserole dish and let it
thicken a little; put the rabbit pieces back in and let them braise for a
short time at a low heat. (This version tastes delicious with the fresh
tomatoes.<span style="box-sizing: border-box; display: block;">Season the dish with salt and pepper. Serve the rabbit
on plates in its own sauce. The classic North Italian side dish is
polenta, but a crispy ciabatta is also a suitable accompaniment.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6ispEzsh_1wWJ7jmkX1YxowtmGOKNv7OsyQXmBh3GJu03bJRDx2JpIJ9ltUo2PKzFBzVHtp3Qreqcky1NL1qdMPB84OyG6PdFrwTzao3EH5VA84q8G92qUo8JyHeO35npLme-L8LZj97/s1367/INED8953%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1367" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6ispEzsh_1wWJ7jmkX1YxowtmGOKNv7OsyQXmBh3GJu03bJRDx2JpIJ9ltUo2PKzFBzVHtp3Qreqcky1NL1qdMPB84OyG6PdFrwTzao3EH5VA84q8G92qUo8JyHeO35npLme-L8LZj97/s320/INED8953%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><p><span style="box-sizing: border-box; display: block;"> </span></p><p> </p><p> ******<br /></p><p> <br /></p><p> Pezzetto di cavallo ( Puglia )2 Kg di muscolo di cavallo;1 Kg di salsa di pomodoro;aglio;pepe nero in grani;peperoncino;foglie di alloro;rosmarino;salvia;1 carota;prezzemolo;olio (q.b.);vino rosso;METHOD-Lavate la carne di cavallo e mettetela a bollire in una<span> </span><b style="box-sizing: border-box; font-weight: bold; line-height: inherit;">pentola alta</b>, coprendola d’acqua fredda a filo e senza aggiungere sale.Aggiungere le spezie nella pentola: 2 spicchi di aglio sbucciati, 3 foglie di alloro, prezzemolo, salvia, carota tagliata a tocchetti e pepe nero in grani. Portate il tutto ad ebollizione, aggiungete mezzo bicchiere di vino rosso.Dopo aver portato a ebollizione, riducete la fiamma e lasciate fin quando quasi tutta l’acqua non sarà evaporata.Una volta raffreddata la carne, tagliatela a tocchetti e mettete da parte ciò che resta del<span> </span><b style="box-sizing: border-box; font-weight: bold; line-height: inherit;">brodo</b>.In un’altra pentola, fate il soffritto con olio (all’incirca 5 cucchiai), uno spicchio di aglio e un po’ di peperoncino. Successivamente, aggiungete la salsa di pomodoro e lasciate cucinare (a fiamma bassa), aggiungendo ogni tanto cucchiai del brodo messo da parte, per diluire.Dopo aver portato la passata di pomodoro ad ebollizione, aggiungete la carne e 2-3 foglie di alloro, un pizzico di sale e una spolverata di pepe (a seconda dei gusti).Lasciate cuocere il tutto per un’altra oretta e servite, a vostro piacimento, come<span> </span><b style="box-sizing: border-box; font-weight: bold; line-height: inherit;">piatto unico</b><span> </span>o come<span> </span><b style="box-sizing: border-box; font-weight: bold; line-height: inherit;">condimento</b><span> </span>di pasta o panini.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kXanYxwZMt_r59tfWWTHN89ocWtrmbLUepR9bv-Omr0p09c4u85xaXNPmKBzUpgmr-HLSFBivhovl4J-xxHOyevyAzd7nXPhD8lzZYbpWo4Qgs_VN_oOmFy1oorb6bmCqr3iGTTfG_WQ/s1179/CKJV1838.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1179" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kXanYxwZMt_r59tfWWTHN89ocWtrmbLUepR9bv-Omr0p09c4u85xaXNPmKBzUpgmr-HLSFBivhovl4J-xxHOyevyAzd7nXPhD8lzZYbpWo4Qgs_VN_oOmFy1oorb6bmCqr3iGTTfG_WQ/s320/CKJV1838.JPG" width="320" /></a></div><br /> .<br /><p></p><p><br /></p><p> </p><p> </p><p>*</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Inter, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <span style="color: black;">Pasta con crema di peperoni e ricotta _ingredienti e dosi per 1/2 persone</span>-190 gr di spaghetti -1/2 peperone giallo -70 gr di ricotta -un cucchiaio di olio extravergine di oliva -uno spicchio d’aglio -un cucchiaio di parmigiano grattugiato .METHOD. bucherellare un po’ la pelle del peperone e l’ho cotto nel forno a microonde per 20 minuti alla massima potenza, girandolo tre o quattro volte.,L’ho chiuso in un sacchetto e lasciato intiepidire per dieci minuti, poi l’ho pelato e frullato.Ho lessato gli spaghetti e, nel frattempo, ho fatto sfrigolare in una padella lo spicchio d’aglio con l’olio extravergine, poi vi ho aggiunto anche la purea di peperone e l’ho fatta insaporire brevemente.A fuoco spento, ho aggiunto anche la ricotta e mescolato bene. Per ottenere una consistenza un po’ più morbida, ho messo anche qualche cucchiaiata di acqua di cottura della pasta.Una volta cotti, ho condito gli spaghetti con la crema di peperoni e ricotta, unendo anche un cucchiaio di parmigiano grattugiato<span face="Inter, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #444444; display: inline; float: none; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">.Ho scelto di cuocere i peperoni nel microonde innanzitutto perché non desideravo che assumessero un sapore abbrustolito troppo forte e, in secondo luogo, perché, con questo caldo, trovavo insopportabile anche solo il pensiero di farli sul gas o in forno. Se, come me, cucinate più di un peperone in anticipo, ottimizzerete i tempi e questa pasta sarà poi velocissima da preparare.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVq2loJpq1ZJRzepOgPcSOBG_4fVUl593mn2BJ7vSkrpuGQEiJc1wDuyolyEtzwcQcEmH5BCJsKb2cj3zkcQN8bBCsdbuKYyiBirqjiFJ3nK949PI0Ni5ErhM87xFkG6WIPUx3Ou9mI-mQ/s1082/XPZM7188.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1082" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVq2loJpq1ZJRzepOgPcSOBG_4fVUl593mn2BJ7vSkrpuGQEiJc1wDuyolyEtzwcQcEmH5BCJsKb2cj3zkcQN8bBCsdbuKYyiBirqjiFJ3nK949PI0Ni5ErhM87xFkG6WIPUx3Ou9mI-mQ/s320/XPZM7188.JPG" width="319" /></a></div><br /><br /><p></p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Inter, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.8; margin: 0px 0px 28px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p><p><span style="color: black;"><br /></span></p><p> </p><p>****</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/MKLVmBOOqVU" width="320" youtube-src-id="MKLVmBOOqVU"></iframe></div><br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nrKoMhqe2VPLM62vP8ex5mZaVA_f10BQU_h0QIdxCG4bvc5ssbDsjjFOiOJ6anH_yms6Ou8PNw2Qm-W7tH257mYuiffgtEbzgh_-mVWrGjQfxjE4zXgaEbM8rUvkSxIyab1hdjSzDvvz/s600/zividovino2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nrKoMhqe2VPLM62vP8ex5mZaVA_f10BQU_h0QIdxCG4bvc5ssbDsjjFOiOJ6anH_yms6Ou8PNw2Qm-W7tH257mYuiffgtEbzgh_-mVWrGjQfxjE4zXgaEbM8rUvkSxIyab1hdjSzDvvz/s320/zividovino2.jpg" width="320" /></a></div><br />******<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvlIaIwnpv4KrK63j6AwKbmeUHxobnRbdF5-wUepwfSeDNRnD-FtMl-smV5Rce6FF3W2liP_KGKHkpKg5DMjJD0dTr8n5T4Gdacqy0owsqr4pTQT-k3tVtFe3fLJqqsM0tlglYqfiBC2-/s640/IMG_E1369%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="640" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvlIaIwnpv4KrK63j6AwKbmeUHxobnRbdF5-wUepwfSeDNRnD-FtMl-smV5Rce6FF3W2liP_KGKHkpKg5DMjJD0dTr8n5T4Gdacqy0owsqr4pTQT-k3tVtFe3fLJqqsM0tlglYqfiBC2-/s320/IMG_E1369%255B1%255D.JPG" width="320" /></a></div><br /><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><p></p><p> </p><p> Ravioles de homard au jus de truffe > ingredienti e dosi _____Pour 4 personnes : <br />3 homards portion surgelés cuits , 1 pot de crème
fraiche ,1 litre de bouillon de légumes , 8 tranches de pancetta , un
petit bocal de jus de truffes , huile d'olive , persil plat . Pâte: 100 gr de farine , 1 oeuf, 1 pincée de sel .FATE COSI >>>Préparez
la pate : deposer la farine et faites un trou au milieu , y déposer
l'oeuf, la pincée de sel et un peu d'huile d'olive . Mélanger avec les
doigts et pétrir pour obtenir une pate homogène . Laisser reposer 1/2
Heure. Pendant ce temps faites chauffer le bouillon avec le persil
plat , assaisonnez , et le passer plusieurs fois , ajoutez le jus de
truffe et gardez au chaud . (ici , j'avais une truffe , j'ai donc mis
les pelures en petits morceaux à la place du jus . )Coupez les
homards en petits morceaux, gardez les pinces de coté . Mélangez les
morceaux de homards avec la crème et du persil ciselé , assaisonnez .
(ici j'ai ajouté des petits morceaux de truffe). Laissez au frais . A la poele faites dorer et sécher les tranches de pancetta . Reservez . Passez
la paâe au laminoir . Faites des ravioles et fourrez les avec la
preparation au homard . Faites les cuire 5 bonnes minutes au cuit vapeur
.Dans l'assiette creuse, déposez 3 ravioles, le bouillon, les
pinces de homard (ici j'ai eu la chance de trouver du corail dans les
homards, je l'ai donc parsemé sur le dessus) . Ajoutez les chips de
pancetta et servez aussitôt .<br /> <br /><br /></p><p> </p><p> **********</p><p> Homard sauce safran et pastis _ ingredienti e dosi per 4 persones ---- • Un homard <b>cuit</b>• 2 petits fenouils• 1 belle carotte• 1 courgette de taille moyenne• 1 poireau• 30 gr de beurre• Sel, poivre au goût.Sauce >> • 25 gr de beurre • 2 échalotes ciselées • Quelques pistils de safran • 2 cuillères à soupe de Pastis -• Un pot de crème fraiche de 250 ml • Sel, poivre au goût .FATE COSI >>- Coupez tous les légumes en julienne.- Retirer la chair du homard cuit et conserver les pinces entières.- Dans une casserole, faites fondre le beurre, ajoutez les échalotes ciselées, couvrez et faites cuire doucement.- Ajoutez le safran puis la chair de homard pour le réchauffer.- Mouillez avec le Pastis et faites réduire de moitié.- Mouillez avec la crème fraiche, assaisonnez et faites réduire de moitié.- Pendant ce temps là, dans une sauteuse, faites revenir dans le beurre les légumes coupés en julienne et assaisonnez.- Dressez les légumes dans les assiettes de service.- Retirez le homard de la sauce et partagez-le entre les assiettes.- Nappez de sauce.- Décorez avec les pinces de homard.</p><p> ********</p><p> Filetto al pepe nero _ingredienti e dosi :<span> </span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">4 bistecche di manzo (200 gr l'una)</span><span> - </span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">30 gr di burro</span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"></span><span> - </span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">brandy 3 -cucchiai da tavola</span><span> - </span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">olio extravergine d'oliva</span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"></span><span> - </span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">150ml di panna da cucina</span><span> -</span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">2 cucchiai di pepe nero in grani</span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"></span><span> - </span><span class="oew-recipe-ingredient-text" itemprop="recipeIngredient" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">sale .METHOD-</span><span class="oew-recipe-instruction-text" itemprop="recipeInstructions" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Battere
i grani di pepe con un mortaio, quindi distribuitelo sulle bistecche
prima da un lato poi dall'altro, per far penetrare leggermente il pepe
nella carne.</span><span class="oew-recipe-instruction-text" itemprop="recipeInstructions" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">In
una padella scaldate l'olio extravergine d'oliva, aggiungete il burro e
lasciatelo fondere. Aggiungete, quindi la carne e lasciatela rosolare
per 6/7 minuti voltandola una volta sola. Togliete quindi la carne dalla
padella e mettetela su un piatto stando attenti a mantenerla calda.</span><span class="oew-recipe-instruction-text" itemprop="recipeInstructions" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"></span><span class="oew-recipe-instruction-text" itemprop="recipeInstructions" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Nella
padella dove avete precedentemente cotto la carne aggiungete il brandy e
mescolate con un cucchiaio di legno finché non si restringe (fuoco
medio-alto). Appena si è addensato, abbassate il fuoco e versate la
panna e la mostarda continuando a mescolare finché non otterrete una
salsina abbastanza densa. Regolate di sale.</span><span class="oew-recipe-instruction-text" itemprop="recipeInstructions" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Servite la carne nappata con la salsa appena realizzata ed accompagnandola con una fresca insalata</span><span class="oew-recipe-instruction-text" itemprop="recipeInstructions" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">****** CONSIL DUCHEFADRIANOMENNILLO _</span><span class="oew-recipe-instruction-text" itemprop="recipeInstructions" style="border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-stroke-width: 0px; background-color: #fffaf2; color: #7a7265; display: inline; float: none; font-family: Lato; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Se
avete del tempo a disposizione, metteteamarinare le bistecche di manzo
con il pepe nero e due cucchiai d’olio per almeno 30 minuti,
lamarinatura rende la carne tenera e umida .<br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIzrQhj9pWvFmiPkFfNAAOtN4SDa5-XA2F07ahG1VqpPIvyL4SlwRGV0KCQ-jFxsVJkAh1dV6uqJyoYlxIgg6TiTkFvUI67PCh8fka3dygTE1OgFOx8_en82dHvs6DozJ70IS6Fj6wl9X/s1218/GTPU9126%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1218" data-original-width="953" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIzrQhj9pWvFmiPkFfNAAOtN4SDa5-XA2F07ahG1VqpPIvyL4SlwRGV0KCQ-jFxsVJkAh1dV6uqJyoYlxIgg6TiTkFvUI67PCh8fka3dygTE1OgFOx8_en82dHvs6DozJ70IS6Fj6wl9X/s320/GTPU9126%255B1%255D.JPG" /></a></div>**************<br /><br /><p style="margin-bottom: 0cm;"><br /></p><div class="image-container center" id="container-2277738513"><br /></div>
Calamars à l'Oranaise > ingre3dienti e dosi : Ingrédients : 3 gros calmars ou encornets -<br />200 gr de saucisses -300 gr de haché de veau - 2 tranches de pain de mie - 2 oignons -<br />2 ou 3 gousses d'ail - Persil - 1 œuf entier et un jaune - 3 cuillerée à soupe de concentré de tomates -<br />Sel,
poivre, thym, laurier et noix de muscade -12 cl de cognac -2 doses de
safran - Huile .FATE COSI >Nettoyer les calmars en ôtant la peau,
et réservez les tentacules et les ailerons.Ôtez le bec et les
cartilages et bien rincer la poche.>> Préparation de la farce
:Mélangez
la saucisse, le veau, le pain de mie légèrement mouillé, les œufs, le
sel, le poivre et la noix de muscade, l'ail et le persil hachés.<br />Ajouter
les tentacules (sans les ventouses que l'on coupera au ciseau) ainsi
que les nageoires coupés en petits dés.Brasser le tout jusqu'à obtenir
un mélange parfait.<br />Remplir les poches de calmar avec cette farce et coudre pour fermer la poche.<br />Préparation
de la sauce tomate :Faire
sauter les oignons dans une casserole, ajoutez le concentré de tomates
et ¼ de litre d'eau. Cuisez doucement pendant 20 minutes. Mixez le
tout.Verser de l'huile dans un fait-tout, faire dorer légèrement les
calmars.Flambez
au cognac, ajoutez la sauce tomate et le safran puis cuire doucement
pendant 40 minutes en les retournant de temps en temps. Découpez en
tranches et servir avec la sauce.<br />Dégustez en entrée ou bien en plat principal accompagné de riz.<br /><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #545454; font-family: lato, sans-serif; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: blue;"><i><span style="color: #274e13;"> </span></i></span></div><p></p><p> </p><p> _______</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlOsyts104YcX4p9ymCuPtbP5rRf57GZJvyOJrwWHTOi9p5qCph2LmrTOPxkJoNjtQSu9pU428vwAn3SU3pf6yLC9qk9n8d-rcujhJsj9GrqNetcyMRolGjhEq0_q60tmmrKyLr-C1qn-KMHZElNKkRIid1p_PkooxjV8H7uyaWbOPY5grIWf8-F9J9w=s3264" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlOsyts104YcX4p9ymCuPtbP5rRf57GZJvyOJrwWHTOi9p5qCph2LmrTOPxkJoNjtQSu9pU428vwAn3SU3pf6yLC9qk9n8d-rcujhJsj9GrqNetcyMRolGjhEq0_q60tmmrKyLr-C1qn-KMHZElNKkRIid1p_PkooxjV8H7uyaWbOPY5grIWf8-F9J9w=s320" width="240" /></a></div><br />______<br /><p></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Baccalà alla cappuccina _ Stoccafisso 400 gr ( or Baccalà ) - poca farina tipo 0 - 2 cipolla bianca -acciughe, 6 filetti - pinoli, 20 gr - uva passa, 40 gr - vino bianco, 1 bicchiere - cioccolato fondente 20 gr -alloro, 2 foglie - cannella, qb - zucchero di canna, qb - olio extravergine di oliva - poco pangrattato, -burro, qb - sale fino, qb - brodo vegetale o di pesce, 300 ml .METHOD-Separate i filetti di stoccafisso, salateli leggermente e infarinateli.<span> </span><span style="box-sizing: border-box; text-decoration: underline;">Se riproducete la ricetta con il baccalà (ben dissalato) non dovrete aggiungere sale</span>. Fateli rosolare in poco olio finché non risultano ben dorati.Aggiungete nella padella un giro d’olio e rosolate le cipolle a fettine, finché non diventano morbide. Aggiungete poi l’uva passa, i pinoli e i filetti di acciuga, schiacciando questi ultimi. Proseguite la cottura per una decina di minuti, irrorando di vino bianco e facendo asciugare.Preparate delle cocottes, o una teglia unica più grande, con un filo d’olio sul fondo. Iniziate a disporre i filetti di stoccafisso, alternando con il condimento di cipolle e un pezzetto di foglia di alloro.Sopra ogni strato di cipolle, mettete anche una grattugiata di cioccolato fondente, un pizzico di zucchero e una spolverata di cannella. Proseguite fino ad esaurimento degli ingredienti e infine irrorate con il brodo vegetale caldo.Scaldate il forno a 150°C, non ventilato, e infornate per circa 2 ore e mezza. Infine spolverate di pangrattato e fiocchetti di burro e fate gratinare la superficie.<span face="Roboto, Helvetica, Arial, sans-serif" style="color: #2d405e; text-align: justify;">>>NotaBene >>Questa ricetta, come indica il suo nome, sembra risalire proprio alla tradizione dei monaci cappuccini: tra gli ingredienti troviamo uvetta, pinoli, zucchero e cannella che hanno proprio il profumo di una ricetta rinascimentale, quando non esisteva un netto distinguo tra piatti dolci e piatti salati.</span><span style="color: #093a42; font-family: Lora;">La particolarità più eclatante è la presenza di cioccolato fondente, che sicuramente al gusto ricorda il sapore più importante della carne e che fa pensare a modifiche della ricetta tra il XVII e XVIII secolo.Il baccalà alla cappuccina si può preparare in forno oppure a fuoco lento, direttamente sui fornelli: l’importante è tenere una temperatura bassa e costante per tutto il tempo di cottura e dosare il condimento in modo da ottenere due strati di pesce e due di farcitura .</span><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #2d405e; font-family: Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 10px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCm8RPQtQyO602wV6L_TWW6OzcrRobhrDH-Grbf8TVFYWvGj1qTNifjrOw_l3pTWbw5YkXNpV2Mbmh8slLVQeYZjGhWmvyWiLnIRqKOhfGOQg8-MQ3lalD5gK6WgJyEfmXhwyEwKr-wLsi/s1368/IHKYE5024%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="858" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCm8RPQtQyO602wV6L_TWW6OzcrRobhrDH-Grbf8TVFYWvGj1qTNifjrOw_l3pTWbw5YkXNpV2Mbmh8slLVQeYZjGhWmvyWiLnIRqKOhfGOQg8-MQ3lalD5gK6WgJyEfmXhwyEwKr-wLsi/s320/IHKYE5024%255B1%255D.JPG" /></a></div><br /><br /><p></p></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #2d405e; font-family: Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 10px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #2d405e; font-family: Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 10px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> ************** <br /><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><br /><br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #2d405e; font-family: Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 10px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Torta alla menta e cocco_ingredienti e dosi per una forma di 24 centimetri.:<b style="border: 0px none; box-sizing: border-box; font-size: 14px; font-weight: 700; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">Tempo di preparazione: 45 minuti</b> - Zucchero, 150 gr; Yogurt al cocco, 1 vasetto; Sciroppo alla menta , 150ml; Olio di semi di girasole, 120 ml; Farina di cocco, 50 gr; Farina 00, 300 gr Lievito per dolci, 8 gr; >>> Per la decorazione Minitopping Fabbri Choco Menta ( sciroppo );Foglioline di menta, q.b ; Cocco rapé.METHOD- Per prima cosa, montare le uova con lo zucchero; Unire successivamente lo Sciroppo alla menta Fabbri, lo yogurt al cocco, la farina di cocco e l’olio di semi di girasole;A questo punto, unire la farina setacciata insieme al lievito;Versare il contenuto in uno stampo per torte e cuocere in forno a 180 gradi per circa 35/40 minuti; Decorare con Minitopping Fabbri Choco Menta, cocco rapè e foglioline di menta .<br /></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #2d405e; font-family: Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 10px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczsUlzV6wqXlatXcr3rlGuX6BoreoxxDa3kGj2RyiVQyrpDS-JhJvHzdHmTEaGLBXFXHanAcybbaFcql0tmTrxsThuqAVzP7QpHnVBQT7ucjmoM2XdAwgSKO7L1c0-fuarbt3gRDf8_4y/s2048/AXPW3966.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczsUlzV6wqXlatXcr3rlGuX6BoreoxxDa3kGj2RyiVQyrpDS-JhJvHzdHmTEaGLBXFXHanAcybbaFcql0tmTrxsThuqAVzP7QpHnVBQT7ucjmoM2XdAwgSKO7L1c0-fuarbt3gRDf8_4y/s320/AXPW3966.JPG" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbn85FmH2D86HrILfe63uoyY6qO-FCGnxKpumt7umupzVrjYM2wfuC1dqzPRZrFewIeV-21-5buhc2NwvLwgsxf3nbAQHBCzrne170xjeR_lNAQjR8XFBCER8KIjy1ZkUINHgnn5f0s1G/s1208/FDEE1029.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbn85FmH2D86HrILfe63uoyY6qO-FCGnxKpumt7umupzVrjYM2wfuC1dqzPRZrFewIeV-21-5buhc2NwvLwgsxf3nbAQHBCzrne170xjeR_lNAQjR8XFBCER8KIjy1ZkUINHgnn5f0s1G/s320/FDEE1029.JPG" /></a></div><br /> ********************<br /><p></p><br class="Apple-interchange-newline" /><br />
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<span style="box-sizing: border-box; font-family: "verdana";">Daube Pauphinoise _ingredienti e dosi per 5/6 persone_</span> <br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">1,5 kg de boeuf pour la Daube</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">100 gr de lard</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">3 trois beaux oignons</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">4 gousses d'ail</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">un bouquet garni (thym, laurier, persil)</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">sel, poivre</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">huile d'olive</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">un litre de vin rouge</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">3 carotttes</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">3 tomates</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">un pied de cochon</span></span><br />
<span style="color: maroon;"><span face=""arial black" , "gadget" , sans-serif">un demi-verre de cognac</span></span><br />
> la veille : <span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif"><span style="color: maroon;"></span><span style="color: #993366;"></span></span></span> <span style="color: #993366;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Faire
mariner la viande coupée en gros cubes dans le vin avec l'ail, le
bouquet garni, une carotte en rondelles, un oignon émincé.</span></span></span><br />
<span style="color: #993366;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Le jour même >> </span></span></span><span style="color: #993366;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Egouttez la viande. La faire à l'huile d'olive dans un cocotte en fonde ou autre.</span></span></span><span style="color: #993366;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif"> Ajouter les carottes coupées ne rondelles, les tomates, sel et poivre.</span></span></span><br />
<span style="color: #993366;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Remettre la viande et la marinade passée. Ajouter le pied de cochon.</span></span></span><br />
<span style="color: #993366;"><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif">Faire cuire tout doucement 4 heures ou faire plus rapide 2 heures à la cocotte minute.</span></span></span><br />
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<span style="color: magenta;"><span style="font-size: 16px;"><span style="font-family: "comic sans ms" , cursive;">**********Conseil
de chefAdrianoMennillo : Pour ma part, je n'ai pas rajouté de pied de cochon.
Mais je trouve que le résultat est super. Mais je ne vais pas changer la
recette du Chef. La réalisation de la recette est simple. Il faut juste
prévoir du temps pour la cuisson. J'ai respecté les 4 heures.</span></span></span><br />
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<span style="box-sizing: border-box; font-family: "verdana";"> *****</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #2d405e; font-family: Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 10px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="box-sizing: border-box; font-family: "verdana";">Coniglio alla boscaiola_ingredienti e dosi :</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">1 coniglio -</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">1 cipolla -</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">2 carote -</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">1 gambo di sedano -</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">300 g di pomodori perini -</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">300 gr di funghi freschi -</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">1 bicchiere di vino bianco secco -</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">olio evo - </span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">burro -</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">sale -</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">pepe .METHOD-</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">Mondare la cipolla, le carote e il sedano.</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">Pulire il coniglio, tagliarlo a pezzi, lavarlo e asciugarlo.</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">Rosolare il coniglio in casseruola con olio e burro. </span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">Salarlo, peparlo e bagnarlo col vino.</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;"> Quando questo è evaporato, passarlo in una teglia antiaderente e unire la carota, sedano e cipolla tritati e i pomodori spellati e tagliati a spicchi.</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;"> Aggiungere anche un po' d'acqua calda e cuocerlo in forno caldo a 200° per mezz'ora.</span><span style="background-color: #fefdfa; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 13px; text-align: start;">Pulire i funghi, tagliarli a fettine e unirli alla carne e cuocere ancora per 20 minuti.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheVtYY-y0yQXqkmtvZJT9rPtJGlI6p39Eke2uZvVZKph73uBfTBzC0MvE7-Pg3xUZ5YyLO4kEj8CcVzX0tUNH1xv2tDo4c7lbdlXC4EeXUN7k8KPqeKbUh9_H8vAEQ6_FgFr87a_4P_ZmNp96dHHx4l3HuJu15xAICRjYT2WeITHpJJj9KGRw2RFNGQ/s1800/IMG_7657%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheVtYY-y0yQXqkmtvZJT9rPtJGlI6p39Eke2uZvVZKph73uBfTBzC0MvE7-Pg3xUZ5YyLO4kEj8CcVzX0tUNH1xv2tDo4c7lbdlXC4EeXUN7k8KPqeKbUh9_H8vAEQ6_FgFr87a_4P_ZmNp96dHHx4l3HuJu15xAICRjYT2WeITHpJJj9KGRw2RFNGQ/s320/IMG_7657%5B1%5D.JPG" width="320" /></a></div><br /><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #2d405e; font-family: Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 10px 0px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="box-sizing: border-box; font-family: "verdana";">****<br /></span><br /><p style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #222222; font-family: Raleway, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 26px; margin-bottom: 26px; margin-top: 0px; orphans: 2; overflow-wrap: break-word; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></p>
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<span style="box-sizing: border-box; font-family: "verdana";"><br style="box-sizing: border-box;" /><span style="color: blue;"> <span style="color: purple;">Anatra all'arancia _ingredienti e dosi :</span></span></span> 1 Anatra - Succo e scorza di 3 arance - 25 gr di burro - 110 gr di Grand Marnier – 2 foglie di alloro - pepe - sale – 450 gr di patate - 4/5 rametti di rosmarino - 35 gr di olio di oliva - 15 gr di maizena - 60 gr di zucchero - 150 gr di succo d’arance - 20 gr di acqua.<span style="color: purple;">Method_</span>Lavate bene l’anatra con acqua corrente, poi salatela, pepatela e, dopo avervi unito due foglie di alloro, legatela con lo spago in modo che mantenga la forma quando sarà cotta in forno.Scaldate in un grande tegame l’olio e il burro con il grasso in eccesso dell’anatra, poi unitevi la stessa e cuocetela a fuoco medio, aggiungete il Grand Marnier e il fondo di cottura, infine cuocete a 190 gradi nel forno preriscaldato per 40 minuti.Tagliate e lavate le patate, poi conditele con olio, sale e pepe, infine lasciatele cuocere in forno con un pizzico di rosmarino per 40 minuti.Spremete due arance e tagliate a fette la terza, poi sbollentate per alcuni minuti le scorze d'arancia in acqua calda, infine tagliatele a listarelle sottili.Sciogliete lo zucchero nell’acqua a fuoco basso, poi unitevi il succo di arancia filtrato con qualche cucchiaio del fondo di cottura dell’anatra e le scorze di arancia.Togliete l’anatra dal forno e spennellatela con la salsa all’arancia, poi unitevi le fettine di arancia e lasciate cuocere in forno per 15-20 minuti a 180 gradi senza coprirla, aggiungete le patate al forno e servite subito.</div> ***********<br />
Soup Barbabiotele _ingredienti e dosi : 4 barbabietole al forno -1 bicchiere di acqua -pepe q.b. -sale q.b. -olio evo<p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Lato, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 0px 0px 11px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b style="box-sizing: border-box; font-weight: 700;">> METHOD:</b>Frullate le barbabietole dopo averle rosolate in padella con una mezza cipolla per circa 15 minuti. Ridurle in pezzi nel frullatore insieme ad acqua, sale e pepe. Frullate ed aggiungete acqua fino a raggiungere la cremosità desiderata.<br style="box-sizing: border-box;" />Per il cuore di formaggio prendere una piccola formina, versarvi dentro il formaggio denso, mettere nel freezer e porre al centro della vellutata calda al momento di servire.<br style="box-sizing: border-box;" />Impiattate con un piccolo giro di olio evo .<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p53zwJapMEYYzsrb3omXXB1frRyFN_QkzgIVP_EKwSsfXwSOPXfUMiOHrcTiqc4x6YrcQtFwfP1RLyhyphenhyphenJgyNOoxO6_GzGAIlGbfrAADOeTLk5Ms4N1cc_-sL1PGH2URhE3qU0vdxLy0G/s585/FRDSE2046%255B2%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="491" data-original-width="585" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p53zwJapMEYYzsrb3omXXB1frRyFN_QkzgIVP_EKwSsfXwSOPXfUMiOHrcTiqc4x6YrcQtFwfP1RLyhyphenhyphenJgyNOoxO6_GzGAIlGbfrAADOeTLk5Ms4N1cc_-sL1PGH2URhE3qU0vdxLy0G/s320/FRDSE2046%255B2%255D.JPG" width="320" /></a></div><br />***********</div><div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: dimgrey; font-family: Lora, serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 15px 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /><p></p>
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<span style="color: purple;">Enchiladas ( Messico ) ingredienti e dosi per 4/6 persone :</span> 12 tortillas, meglio se di mais;1 kg di carne macinata, anche mista vitello/maiale;4 bustine di spezie per chili (1/2 la userete per la salsa topping);2 cipolle medie;2 spicchi d'aglio;2 barattoli di fagioli borlotti;2 barattoli di salsa di pomodoro;120 gr. di formaggio filante.<span style="color: purple;">METHOD-</span>Iniziate col tritare una cipolla e l'aglio, e fate soffriggere il trito in poco olio, aggiungendo una delle bustine di spezie;<br />
Quando
il soffritto sarà fatto, aggiungete la carne, e cuocetela a fuoco
vivo finché non sia asciugata l'acqua di cottura. Intanto mescolate e
sciogliete in 300 ml di acqua calda altre due bustine e mezzo di spezie.Quando
l'acqua della carne si sarà asciugata, e il macinato sarà ben colorato,
aggiungete le spezie sciolte nell'acqua, mescolate molto bene per far
insaporire, e cuocete mescolando per 10 minuti.A questo punto aggiungere i fagioli scolati, e dopo un paio di minuti un barattolo di salsa di pomodoro.La preparazione del ripieno è pronta dopo circa 10 minuti di cottura del pomodoro.Per
il topping, in un pentolino soffriggete di nuovo un trito di poca
cipolla ed aglio, aggiungete la salsa di pomodoro avanzata e le spezie
rimaste. Fate cuocere brevemente, e addensate lievemente con pochissima
farina.Prima di comporre le enchiladas, affettate la rimanente cipolla
ad anelli e grattugiate il formaggio con una grattugia a fori larghi
(per comodità io tengo il pezzo di formaggio per mezz'ora nel freezer,
si grattugia meglio). Ottimo e ideale è il formaggio ceddar, ma io uso
quello che trovo, per esempio l'emmenthal. Alcune ricette originali
messicane prevedono il formaggio di capra.Mettete sul fondo della teglia
da forno un pò di salsa per non far attaccare le enchiladas.Aprite le
confezioni di tortillas, e separatele una dall'altra; spesso per
l'umidità tendono ad incollarsi; fate tutto delicatamente perché non si
formino buchi. Scaldate
le tortillas velocemente, una decina di secondi al microonde, un minuto
in forno tradizionale a temperatura media, poi iniziate a comporre
l'enchiladas, mettendo al centro di ogni tortilla riscaldata un paio di
cucchiai di chili, e arrotolandola bene.Disponete la tortilla arrotolata nella teglia da forno, e continuate finchè non abbiate finito tutte le tortillas. A questo punto versate la salsa topping sulle tortillas, disponete sopra gli anelli di cipolla e il formaggio grattugiato.Infornate a temperatura alta. Le enchiladas saranno pronte quando il formaggio sarà fuso e inizierà a fare "bolle".<br />
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******Potete servire come antipasto delle tortilla chips da mangiare con la <a href="http://lacenanellafrateria.blogspot.com/2011/06/la-guacamole.html" style="color: #432d01; text-decoration: none;" target="_blank">salsa guacamole</a> e un'altra salsa fatta di pomodori tagliati a dadini, a cui aggiungerete cipolla tritata, uno o due spicchi di aglio schiacciato, peperoncini jalapenos a fette (li trovate ormai, in lattina, in moltissimi supermercati) e salsa habanero o tabasco., oppure trovate la ricetta in questo mio blog ; salsa Guacalole _</div>
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Pelmeni _ ingredienti e dosi :<br /><br /> <br /> <span style="color: #660033;"> Les <b>pelmeni</b> (en russe : пельмени,
au singulier pelmen - пельмень ; пяльмені en biélorusse,
pilmän(när)/пилмән(нәр) en tatar) plat d'origine russe, sont des petites
boulettes de viande hachée enrobées de pâte fine (fabriquée à partir de
farine, d'œufs, d'eau et parfois de lait). La composition de la farce
varie en fonction de la région : mélange de bœuf, d'agneau et
de porc dans l'Oural, viande d'ours en Sibérie. On y associe diverses
épices tels que le poivre ainsi que des oignons et de l'ail. >FATE COSI >></span><br /><span style="color: #660033;"> </span><span style="color: #660033;"></span><span style="color: #660033;">Les
pelmeni sont habituellement cuits pochés dans l'eau bouillante pendant 2
à 5 minutes. Ce plat peut être servi avec une crème au beurre ou une
sauce aigre (<i>smetana</i> en russe et « crème fraîche » en français)
ou bien de la moutarde, du raifort ou du vinaigre. Quelques recettes
suggèrent de faire frire les pelmeni jusqu'à ce qu'ils aient une couleur
marron dorée. Ils peuvent aussi agrémenter une soupe. Faciles à
conserver, à transporter et à préparer, ils sont connus pour être
en Russie « le repas du chasseur ».</span><br /><span style="color: #660033;">Beaucoup
de familles russes fabriquent des pelmeni de façon traditionnelle. La
recette se transmet de génération en génération et ce sont les mères qui
transmettent leur savoir-faire à leur(s) fille(s). Le procédé de
fabrication est répétitif et rigoureux. Il faut rouler, couper, remplir,
plier, et pincer de grandes quantités de pâte. Les familles consacrent
des heures à la préparation accompagnée selon la tradition de chansons,
d'histoires, et aussi de vodka.</span><br /> <span style="color: #660033;">Aujourd'hui,
les pelmeni se trouvent surgelés dans les supermarchés et dans les
épiceries fines tenues par des communautés russes. Un « pelmen » pèse
environ 15 grammes et ressemble parfois auxtortellini car les machines
industrielles utilisées (Arienti & Cattaneo, Ima, Ostoni, Zamboni,
etc.) sont la plupart du temps d'origine italiennes.</span><br /> <span style="color: #660033;"><b>Histoire >>>></b></span><span style="color: #660033;">Les
pelmeni sont un plat russe traditionnel emprunté au Moyen Âge
aux Komis de la région de Perm et viennent de Sibérie.
En komi « pelnyan » signifiait la « pâte-oreille », en référence à la
nourriture qui avait une forme semi-circulaire.</span><span style="color: #660033;">Une
autre version avance que le mot « pelnyan » signifiait littéralement
« l'oreille de pain ». Apparemment l'Ur-Pelmeni était un mets constitué
de morceaux de viandes farcies dans de la pâte à pain fine. Quand le
terme s'est répandu dans la langue russe, il a évolué et changé
d'orthographe (comme la plupart des mots traversant l'histoire) en
« pelmen », et dont le pluriel est en russe « pelmeni ». À l'ouest de la
Pologne, les pelmeni sont appelés uszki et signifient aussi oreilles.</span><span style="color: #660033;">Une
autre théorie suggère que les pelmeni provenaient de la Chine du
nord-ouest (ceci expliquant l'usage des épices comme le poivre que l'on
ne trouve pas en Russie et qui devait être importé). Lors des grandes
invasions, les Mongols ont pu emprunter la recette des Jiaozi aux
Chinois et l'auraient apportée en Oural et même jusqu'en Europe de
l'Est.</span><br /> <span style="color: #660033;"><b>Variantes</b></span><span style="color: #660033;"> >>>> On retrouve les pelmeni de façon plus générale en Europe de l'Est mais ils sont considérés comme un plat typiquement russe.</span><span style="color: #660033;">Le <i>wonton</i> chinois, les mantı d'Asie centrale et les <i>pierogi</i> polonais
sont des cousins des pelmeni. Les Italiens empruntèrent aussi le
concept avec les raviolis, qui, en apparence, sont des parents proches
des pelmeni. Les écrits attestent de l'existence des pelmeni en Russie
centrale dès le xve siècle.</span><br /><span style="color: #660033;">En dehors de la Russie, le terme <i>pierogi</i> ou <i>perogi</i> est
souvent utilisé pour qualifier tous les types de boulettes de pâte
européennes de l'est. Ce terme ne tient pas compte de la forme, du
calibre ou de la garniture. Ces dernières sont en général cuites ou
frites mais jamais bouillies, sauf dans les pays slaves de l'ouest comme
la Pologne, où le <i>vareniki</i>russe est appelé <i>pierogi.</i></span><span style="color: #660033;">Les pelmeni sont également proches des <i>vareniki</i> ukrainiens :
des boulettes enrobées de pâte fine et garnies de pommes de terre ou de
fromage blanc écrasé. Ils sont aussi similaires aux <i>wonton</i> chinois. La différence principale entre les pelmeni et les autres boulettes de pâte réside dans leur forme et leur taille. Un <i>pelmen</i> typique
est à peu près sphérique et mesure environ 2 à 3 cm de diamètre, alors
que la plupart des autres types de boulettes de pâte sont habituellement
allongés et beaucoup plus grands.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOavRik6ALDxtqe5y1dGilFHyIUolYsvHnsSNYdeexe6BjceI-ST0RzYjHG-BoY7-O-YfdQrf9hQP8om4jTbvaTU__cp7ElxjG7C0EK1RU8aMDO7bRCuxiyD6u7x15WHbTZcnI6vUx5TYJ/s1600/iobesta.jpg" style="margin-left: 1em; margin-right: 1em;">moi a Milano <img border="0" data-original-height="566" data-original-width="524" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOavRik6ALDxtqe5y1dGilFHyIUolYsvHnsSNYdeexe6BjceI-ST0RzYjHG-BoY7-O-YfdQrf9hQP8om4jTbvaTU__cp7ElxjG7C0EK1RU8aMDO7bRCuxiyD6u7x15WHbTZcnI6vUx5TYJ/s320/iobesta.jpg" width="296" /></a></div>
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<li style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #1b1b1a; font-family: "Coming Soon", cursive; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0.4em; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Gnocco
fritto _ingredienti : 350 gr di farina 0, 15 gr di lievito di birra,
150 ml di acqua, olio extravergine d’oliva di oliva per friggere, 5 gr
di sale , pzionale 30 gr di strutto.<span style="color: blue;">METHOD-</span>Diluire
nell’acqua tiepida il lievito e poi aggiungerlo alla farina
precedentemente posta in una ciotola con il sale. Per chi desiderasse
seguire la tradizione, incorporare anche dello strutto. Impastare bene
fino ad ottenere una palla liscia ed elastica (aggiungere acqua se
risultasse troppo asciutta oppure farina nel caso fosse appiccicosa).
Lasciar lievitare l’impasto per due/tre ore circa, poi stendere la pasta
ad uno spessore di 5 mm e tagliarla a rombi. Friggere nell’olio
bollente (o in strutto) pochi rombi per volta. Quando saranno gonfi e
dorati raccoglierli e posarli su carta assorbente. Servirli ancora caldi
con salumi o formaggi.</li>
<li style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #1b1b1a; font-family: "Coming Soon", cursive; font-size: 20px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0.4em; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">*****
Consil du chefAdrianoMennillo_ io preferisco accompagnare lo gnocco con
la coppa ( vedi my foto ) in mancanza di strutto potete usare olio
d'oliva , la farina va bene 0 . </li>
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Bredeles à la canelle et au chocolat_ingredienti e dosi ;<br /><div style="margin: 0px; padding: 0px; text-align: center;">Enfin des bredèles en janvier,</div><div style="margin: 0px; padding: 0px; text-align: center;"><br />j'aurais voulu temps en décembre mais comme y avais pas DE four adapté je me rattrape en ce mois de janvier 2014.</div><div style="margin: 0px; padding: 0px; text-align: center;">ils se gardent très bien, dans une boite en fer, une fois cuisiné, pour 50 bredeles,</div><div style="margin: 0px; padding: 0px; text-align: center;">100g
de beurre ramolli, 60 gr de sucre,40 gr de poudre amandes, 2 jaunes
d'œufs, 2c. de canelle en poudre, 200g farine, 1 pincée de levure
chimique, 70 gr de chocolat noir pâtissier..</div><div style="margin: 0px; padding: 0px; text-align: center;">mettre
le beurre ramolli, et le sucre jusqu'à ce qu'il devienne blanc et
mousseux au robot ou à la main!! mettre les jaunes, puis la farine à la
levure, la cannelle et la poudre d'amande.</div><div style="margin: 0px; padding: 0px; text-align: center;">Mélangez et formez une boule de pâte homogène, faire reposez 30 minutes au frigidaire, la filmé cette pâte .</div><div style="margin: 0px; padding: 0px; text-align: center;">Préchauffez
les four, à 180°C, pendant ce temps mettre de la farine sur un plan de
travail, découpez des formes avec des emportes pièces.Déposez, sur une plaque avec une feuille de papier cuisson, et au fur et a mesure, les mettre un peu en espacement.. cuire les bredeles, pendant 10 a 12 minutes, à 180°C, ils doivent légèrement dorés en dessous donc a surveillé de près!!Pendant
ce temps faire fondre le chocolat au bain marie, trempé dans le
chocolat a moitié et déposez sur du papier, le temps de refroidissement . conservez DANS UNE BOITE EN FER, le temps que Noël arrive,</div><div style="margin: 0px; padding: 0px; text-align: center;">j'ai déniché cette recette sur le blog, de pour ceux qui aiment cuisiner !! très
bonne recette de sa part par contre la c'est nature sans chocolat c'est
pas mal aussi, ce soir ils sont dans une boite en fer et au frigo .<br /></div></div>
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Polpettone di tonno e patate _ingredienti e dosi :1 uovo150 gr di tonno - 1 patata media -2 cucchiai di grana grattugiato -2 cucchiai di pangrattato -1 cucchiaino di capperi -1 pizzico di sale
.METHOD-Lessare la patata, poi pelarla e schiacciarla col passapatate.Mescolare nel mixer l'uovo, poi aggiungere il tonno e i capperi, infine il formaggio e il pangrattato; per ultima unire la patata schiacciata e mescolare a mano.Con le mani dare la forma di polpettone, aggiungere se necessario ancora un po' di pangrattato, avvolgere in un telo da cucina, chiudere, e legare con spago da cucina arrotolandolo e fissandolo bene alle estremità.Mettere a bollire l'acqua in una pentola capiente abbastanza per farci entrare il polpettone in orizzontale.Quando l'acqua bolle, immergervi il polpettone e far cuocere senza coperchio per 25 minuti.Poi scolare e lasciar raffreddare.Una volta freddo, togliere il filo e il telo. Mettere in frigo e tagliare a fette solo quando sarà molto freddo.Decorare a piacere .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DGQ94MJQUCmtiuyD6KtgNCRpnHBh_fr6BYLoQ2NFEPT40C5od6dAJqOC9-_7c65nDxHofz_PuUf3-nyge3LB6zdqb85YfmON8KViHKa6Ck5EOk_TgW5LX6TLD9ySr0B3XgaVBR1_Yw5l/s1956/JTWN0042%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1956" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DGQ94MJQUCmtiuyD6KtgNCRpnHBh_fr6BYLoQ2NFEPT40C5od6dAJqOC9-_7c65nDxHofz_PuUf3-nyge3LB6zdqb85YfmON8KViHKa6Ck5EOk_TgW5LX6TLD9ySr0B3XgaVBR1_Yw5l/s320/JTWN0042%255B1%255D.JPG" width="320" /></a></div> <br />
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<span style="color: purple;"><span style="color: #274e13;">Pollo alla Marengo _ingredienti e dosi :</span></span><span style="color: purple;"><span style="color: #274e13;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> 1 pollo da 1 kg </span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1 bicchiere d'olio</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- farina </span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- pomodori 400 gr </span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #4a4a4a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- sale e pepe</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> - 1/2 spicchio di aglio</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> - 1 bicchiere vino bianco</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> - funghi 200 gr </span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- prezzemolo</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #4a4a4a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- succo di un limone</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> - fette pane casereccio n 6 </span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- uova n 6</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> - gamberi di fiume n 6 </span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- brodo. <span style="color: red;">METHOD-</span></span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Una ricetta ufficiale del </span><a href="http://cucinapiemontese.blogspot.com/2009/11/pollo-alla-marengo.html" style="-webkit-text-stroke-width: 0px; background-color: white; color: #4a4a4a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">pollo alla Marengo</a><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> non esiste, come spesso succede per la cucina tipica regionale. Ma esistono diverse varianti, ad esempio con o senza i gamberi di fiume.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Pulire e tagliare il pollo a pezzi e infarinarlo. Rosolare il pollo infarinato e l'aglio.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #4a4a4a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Sbollentare i pomodori e togliere la pelle tagliarli a dadini.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #4a4a4a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Quando il pollo è rosolato, bagnare con vino bianco ed unire i pomodori. Far cuocere con coperchio a fuoco lento per 10 minuti.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Pulire e tagliare i funghi in fettine sottili, unire al pollo e far cuocere altri 15 minuti.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">In un pentolino far bollire un bicchiere di vino bianco, sale, i gamberi di fiume, far cuocere per 5 minuti, scolare e tenere al caldo.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Far abbrustolire le fette di pane e friggere in un'altra padella le uova nell'olio.</span><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #4a4a4a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Versare il succo di limone ed il prezzemolo tritato finemente nella pentola del pollo, mescolare ed aggiustare di sale.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Disporre la fetta di pane su un piatto di portata, sopra di essa mettere l'uovo e vicino il pezzo di pollo con la salsa di cottura e guarnire il </span><a href="http://cucinapiemontese.blogspot.com/2009/11/pollo-alla-marengo.html" style="-webkit-text-stroke-width: 0px; background-color: white; color: #4a4a4a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">pollo alla Marengo</a><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> con i gamberi di fiume.</span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Il pollo alla Marengo non è certo una ricetta ipocalorica, ma come piatto unico è sicuramente nutriente e buonissimo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhdUQMJA6NubWUe5H6VF2zXb-fhJUR_sKW_Z1kpPfgbd0Q65zQAIgS5_Gl_lhe8xwOUeWkM4M-c8o-Bl4SlGAKR4RrPV8NRV4eczAP-X_oTX6LAlN7K0i6ME15g7FFHlJQKuAjkbRA2P1/s1895/IMG_E2047%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1895" data-original-width="1737" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhdUQMJA6NubWUe5H6VF2zXb-fhJUR_sKW_Z1kpPfgbd0Q65zQAIgS5_Gl_lhe8xwOUeWkM4M-c8o-Bl4SlGAKR4RrPV8NRV4eczAP-X_oTX6LAlN7K0i6ME15g7FFHlJQKuAjkbRA2P1/s320/IMG_E2047%255B1%255D.JPG" /></a></div>photo nonna Rosa e Matteo / 2021 <br /></span></span></span><br />
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<span style="color: purple;"><span style="color: #274e13;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #4a4a4a; display: inline; float: none; font-size: 14.85px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span> </span><br />
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<span style="box-sizing: border-box; font-family: "verdana";"><span style="color: blue;">Ayam goreng ( pollo fritto a l'indonèsienne ) per 4 persone :_ </span>-1/2 poulet, coupé en morceaux-1 càs de graines de coriandre-1 citron-3 ou 4 gousses d’ail-2 càc de sucre<br style="box-sizing: border-box;" />-sel, poivre-10 cl d’eau-huile de friture .<b>FATE COSI -</b>Ecrasez les gousses d’ail dans un mortier. Ajoutez la coriandre et pilez grossièrement. Ajoutez le jus du citron, puis le sel, le poivre et le sucre. Mélangez bien le tout jusqu’à obtention d’une pâte, puis délayez avec l’eau. Faites-y mariner vos morceaux de poulet pendant environ 1h.Egouttez le poulet et faites-le frire dans un bain d’huile bien chaud. Baissez le feu et continuer la cuisson du poulet en retournant souvent les morceaux <span style="box-sizing: border-box; font-size: xx-small;"><i style="box-sizing: border-box;">(les cuisses et hauts-de-cuisses mettent du temps à cuire).</i> <span style="box-sizing: border-box; font-size: x-small;">Lorsqu’ils sont bien dorés, égouttez-les sur du papier absorbant et servez bien chaud.</span></span></span></div>
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FABADA Asturiana _<span style="color: black;">ingredienti e dosi per 8/10 persone -</span><br /><h2 class="bloc_title">
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<div class="text-image-container" itemprop="articleBody"><br /><br />* 1 kilo de haricots 150 a 200 gr par personne * 30 gr de lard rance * 250 gr de jambonneau avec os<br />* poulet * queue de porc * épaule de porc ferme * 250 gr de lard maigre * 400 gr de boudin<br />* 400 gr de chorizo(saucisses au piment) * safran, sel et piment .>>Convertisseur de mesures :<br />Solide de en Résultat .Liquide de en Résultat >>FATE COSI >>Faire tremper les haricots, égoutter.Faire sécher le chorizo au four une dizaine de minutes.Remettre les haricots dans une marmite et recouvrir d'eau fraîche. Porter l'eau au point d'ébullition.Jeter l'eau; remouiller avec de l'eau fraîche; ajouter tous les autres
ingrédients sauf le piment et le safran. Laisser cuire à petit feu
doucement.A mi-cuisson, piler au mortier le safran et le piment avec une petite louche d'eau de cuisson. Incorporer aux haricots.Continuer la cuisson jusqu'à ce que les haricots soient tendres. Saler et servir.La Fabada est aux Asturies ce que le cassoulet est à la région de Toulouse. Chacun a sa personnalité.Ici point d'oie, de confit.La fabada asturiana est l'un des plats les plus typiques du nord de l'Espagne.Une bonne Fabada ne se fait pas avec n'importe quel haricot.Pour
parvenir à la perfection lors de sa réalisation, il est nécessaire
d'utiliser la faba ou fabe, un haricot de qualité exceptionnelle et
celui des Asturies est sans conteste le mieux adapté, de préférence les
haricots "del cura", "peón", "colmillo".Préparé à base de
charcuterie régionale, de morcilla, de chorizo séché au four, d'épaule
de porc ferme et savoureuse ainsi qu'avec du lard, un os de jambon, une
oreille, un pied ou une queue de porc, ce plat atteint les sommets de la
perfection de la gastronomie.*****************Le secret réside dans une longue et lente cuisson et ce plat régional n'est pas conseillé aux estomacs délicats.</div></div></div>
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<div class="cookbook-container cookbook-container-ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #606060; font-family: Muli, "Helvetica Neue", sans-serif; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<h3 class="cookbook-title cookbook-title-instructions" style="box-sizing: border-box; color: #222222; font-family: Raleway, "Helvetica Neue", sans-serif; font-size: 17px; font-variant: normal; font-weight: 900; letter-spacing: normal; line-height: 1.3; margin: 15px 0px; padding: 0px; text-transform: none;">
<span style="color: #274e13;">Soup Sichuan fish _ingredienti per 4 persone (</span><span style="color: #274e13;">If you want a touch of pungency in your boiling fish, add 2 or 3 sliced
garlic cloves along with the green onion and ginger. There's a lot of
leeway in this Sichuan classic. And it comes together fairly fast.) _</span>1 to 1 1/4 pounds firm white fish filet, such as catfish or petrale sole, cut into 2-inch pieces -½ inch fine sea salt -2 teaspoons <a href="https://www.vietworldkitchen.com/blog/2010/02/shaoxing-rice-wine-where-and-how-to-buy-it.html" style="background-color: transparent; box-sizing: border-box; color: #fb6a4a; text-decoration: none; transition: all 0.1s ease-in-out 0s;"><span style="color: #274e13;">Shaoxing rire wine</span></a> or dry sherry -About ¼ cup neutral oil, such as canola -6 / 8 dried chiles de Arbol or other slender moderately hot chiles, halved lengthwise with scissors and seeded -2 teaspoons red or green <a href="https://www.vietworldkitchen.com/blog/2013/03/high-on-spice-4-kinds-of-sichuan-peppercorns-to-try.html" style="background-color: transparent; box-sizing: border-box; color: #fb6a4a; text-decoration: none; transition: all 0.1s ease-in-out 0s;"><span style="color: #274e13;">sichuan peppercorns</span> <span style="color: #274e13;">-</span></a>4 ribs celery (6 ounces), cut on a steep diagonal into ½-wide pieces - 12 ounces napa cabbage, cut into 2-inch pieces -3 green onions, cut into 3-inch lengths, whites separated from greens - -2 slices ginger, unpeeled, bruised -2 ½ to 3 tablespoons Sichuan fermented chile bean sauce (dou ban jiang) -3 cups lightly salted chicken stock, or 1 (14.5-ounce) can chicken broth plus 1 1/3 cups water -¼ cup potato starch or cornstarch combined with ¼ cup water -2 teaspoons soy sauce, as needed -About 1 tablespoon <i>Homemade chile oil </i>(the regular kind is just fine)<span style="color: #274e13;">fate cosi .</span>In a bowl, combine the fish with 1/4 teaspoon salt and the wine (or sherry). Set aside.Set a large (4 or 5-quart) clay pot, donabe, or similar kind of heavy pot over medium heat with 2 tablespoons oil. When shimmering, add the chiles and peppercorns. Stir and let fry for about 45 seconds, then use a slotted spoon to scoop into a bowl, leaving oil behind. Set aside to cool.Reheat the pot over medium-high heat. Add the celery and cabbage and ¼ teaspoon salt. Cook for 1 minute, until crisp-tender. Hold in a bowl.Return the pot to the burner. Still over medium-high heat (or increase the heat to high, if you want more heat) and add 1 to 2 tablespoons oil to the pot. When shimmering, add the green onion whites, ginger, and bean paste. Stir to loosen up and when aromatic, add the stock (plus water, if using) and partially cooked vegetables. Let come to a boil.Meanwhile, add the starch slurry to the fish. And, roughly chop the cooled fried chile and peppercorn mixture. Keep near the stove.When the pot comes to a boil, add the fish and all the starchy liquid. As the fish cooks and firms up, 1 to 2 minutes, gently nudge with chopsticks to keep the piece separate. Taste and if needed, add the soy sauce for salty, savory depth.Throw in the remaining green onion parts and let cook for 15 to 30 seconds to soften and meld flavors. Turn off the heat. Sprinkle the chopped chile and peppercorns on top, then finish with the chile oil. Bring to the table and serve.</h3>
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<span style="color: red;"><span style="color: blue;"> <b>Melanzane al cioccolato al forno ( Recipe Naples , Amalfi ) </b><i>ingredienti e dosi :</i></span></span>Melanzane 1,5 kg_<br />
Cioccolato fondente 200 gr _Cacao amaro in polvere 100 gr _Zucchero 500 gr _Farina 50 gr _<br />
Granella di mandorle 100 gr _Pinoli 100 gr _Arancia o cedro canditi 100 gr _Acqua 550 ml _<br />
Olio di semi di arachidi q.b_<span style="color: red;">method.</span>Le melanzane vanno sbucciate e tagliate a fette spesse circa ½ cm.
Quindi cospergete le fette di sale grosso e lasciatele a riposare così
da perdere l’acqua di vegetazione, almeno per un’ora e mezza. Intanto
versate in una pentolina 500 gr di zucchero e 250 ml di acqua: portate
ad ebollizione continuando a mescolare fino a che lo zucchero si sia
sciolto del tutto. Aggiungete il cioccolato tritato e mescolate finchè
sarà sciolto con lo sciroppo di acqua e zucchero. Aggiungete il cacao
amaro setacciato in una ciotola a parte e aggiungete 300 ml di acqua
fredda, mescolate e unite ancora la farina setacciata, mescolando sino
ad ottenere una crema densa e priva di grumi. A questo punto aggiungete
il composto di cacao e farina allo sciroppo, lasciate cuocere fino a
quando il tutto sarà denso. Adesso precedete sciacquando le melanzane,
asciugatele e friggetele in abbondante olio, fino a dorarle, poi
adagiatele su carta da cucina perché venga assorbito l’olio in eccesso.
Sul fondo di una pirofila versate un po’ della vostra crema al
cioccolato e disponete le fette di melanzane fritte una vicino
all’altra, formando uno strato che andrà coperto di crema al cioccolato e
spolverizzato con pinoli, mandorle e cedro (o arancio) candito, quindi
create altri strati fino a terminare gli ingredienti. L’ultimo strato
deve essere di crema, granella e canditi. Questo preparato va messo in
forno per 15 minuti a 100 gradi, quindi va servito.<br />
<br />
*****<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNR7rT6v4dNwAJVvr3Lg6rW5ow-zbZWeW7pMbS7n3lweKDw8JALpI99OOobNc2G8hu-Dwio4NOJr4HNvg-arNgeZHis-uq0jbtNLhEDpTCeN0lLVsxPlJ7_quPyS7Xenx37GN65A_4QWM/s1131/IMG_E5017%255B2%255D.JPG" style="margin-left: 1em; margin-right: 1em;">photo 2021 -<img border="0" data-original-height="831" data-original-width="1131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNR7rT6v4dNwAJVvr3Lg6rW5ow-zbZWeW7pMbS7n3lweKDw8JALpI99OOobNc2G8hu-Dwio4NOJr4HNvg-arNgeZHis-uq0jbtNLhEDpTCeN0lLVsxPlJ7_quPyS7Xenx37GN65A_4QWM/s320/IMG_E5017%255B2%255D.JPG" width="320" /></a></div><br /><br />
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<span style="color: red;">Gallina ripiena ( SICILIA) ingredienti e dosi :</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;">600
gr di riso vallone,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 1
gallina con le uova nonnate,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 300
grdi polpette di carne di vitello trita,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 200
gr di tuma,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 150
grdi pecorino col pepe stagionato grattugiato,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 6 uova fresche,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 150
gr di caciocavallo di provola fresco,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 150
gr di cotenna di maiale,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 200
gr di salsiccia di maiale,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 4
pomodori pelati,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 50
gr di estratto di pomodoro,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 2 cipolle medie,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 2 gambi di sedano,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - trito di aglio e prezzemolo,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 50
gr di mollica di pane,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - 50
gr di pan grattato,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - una
spruzzata di latte,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - burro
o strutto,</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"> - olio
d'oliva, sale e pepe.<span style="color: red;">method-</span>Una
prima fase della ricetta prevede la preparazione del brodo
di gallina insaporito con la cipolla, poco pomodoro, prezzemolo
e sedano e le polpette precedentemente preparate impastando
la carne di vitello - o di manzo - trita con uova, formaggio
pecorino grattugiato, prezzemolo e aglio tritato, mollica
di pane ammorbidita nel latte, sale e pepe. </span><br />
<div align="justify">
<span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;">Quando
la gallina è ben cotta, la si toglie dal brodo, la
si priva di pelle ed ossa e la si divide in pezzettini che
poi si conservano insieme alle polpette lessate. Si filtra
il brodo e lo si riporta in ebollizione aggiungendo il sale.
Qui si cuocerà il riso al dente. </span></div>
<div align="justify">
<span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;">A
cottura ultimata, occorre mantecare il riso denso con il
pecorino grattugiato. Umettare una teglia con burro e pan
grattato e stendere il primo strato di riso che deve esser
alto due centimetri. </span></div>
<div align="justify">
<span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;">Su
esso occorre stendere pezzetti di gallina, popettine, le
uova nonnate lesse e fettine di tuma. Si aggiunge un secondo
strato di riso e poi si le polpettine, salsiccia e pezzi
di caciocavallo di provola; se si vuole, prima della seconda
fascia di ripieno si può stendere un velo di ragù.Si ricopre il tutto con un ulteriore strato di riso che
sarà a sua volta coperto con la "conza",
una salsa di uova battute, pecorino grattugiato, sale e
pepe. La pietanza va infornata e la cottura sarà
ultimata quando il piatto avrà ottenuto una crosta
dorata e compatta.</span><br />
<br />
<br />
*****<br /></div>
<span face=""verdana" , "arial" , "helvetica" , sans-serif" style="font-size: x-small;"><b><br /></b></span>
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<span style="color: red;"><span style="color: blue;"><b><span style="color: purple;">Avial _ingredienti e dosi;</span></b></span></span> 1 small ash gourd, peeled seeded, and in chunks _ 1 1/2 cup ivy gourd, quartered lengthwise _1 small eggplant _2 green plantains _1 1/2 cup long beans, in 1-2 cm pieces _green chillies_turmeric _Cayenne pepper _3/4 cup coconut chunks _1/2 teaspoon cumin _1/2 teaspoon black mustard seed _1 teaspoon canola oil _curry leaves _2 dried red chillies _1/2 cup Greek yoghurt _<span style="color: red;">FATE COSI :</span>Add 1/4 teaspoon of turmeric to a medium bowl of water. Shave ridges
off outside of plantains. Remove ends. Cut into 1/2 moons approximately
1/2 inch thick. The plantain will still have most of the peel. Rinse in
turmeric water and drain.
<br />
Chop eggplant into 1 inch chunks and rinse in salt water.At this point you should have approximately equal amounts of
eggplant, plantain, ash gourd, ivy gourd, and beans. Place all in
sauteuse with 3 chillies (stems removed, split). Add 1/4 teaspoon each
of turmeric and Cayenne pepper and 1/2 cup water. Cover, and cook over
low heat until all are cooked (40 min).In the meantime, in blender add 1/2-3/4 cup of coconut chunks with
equal amount water and 1/2-3/4 teaspoon cumin. Blend on high until
smooth. If too thick, add additional water. Set aside.In a heavy shallow pan over medium heat, heat canola oil until very
hot. Add mustard seed. When they start to pop, turn off the heat and add
red chillies and 8 curry leaves and toss.When vegetables are cooked, add coconut mixture and bring to a low
boil. When up to temperature add mustard mixture, and an additional
tablespoon of shredded curry leaves.Place yoghurt in serving dish. Slowly mix in liquid from curry by
spoonfuls (temper) until warm. Add remainder of vegetables and mix into
yoghurt. Salt to taste.<br />
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***<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4Zku1FLQLsGwyonc7Unkg1dUyp3kq69v8Ovb2Hdxrr-Hc5ged1pgEuRioFVc-C1YOxJxeC442Y6MUWwpDSkzC0eHC_mXXgR1Ha1rwVkT5Vy7XEplfgZHcRjuGZXJNucE_agjVdLSBmTV/s684/IMG_E1414%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="543" data-original-width="684" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4Zku1FLQLsGwyonc7Unkg1dUyp3kq69v8Ovb2Hdxrr-Hc5ged1pgEuRioFVc-C1YOxJxeC442Y6MUWwpDSkzC0eHC_mXXgR1Ha1rwVkT5Vy7XEplfgZHcRjuGZXJNucE_agjVdLSBmTV/s320/IMG_E1414%255B1%255D.JPG" width="320" /></a></div><br /><br />
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<span style="color: red;"><span style="color: blue;">Pasta alla ciociara ( ziti, tagliatelle ,tortiglioni ) ingredienti e dosi per 4 persone : 450 gr di tortiflioni , 150 gr di mozzarella , 500 gr di pomodori maturi, olio extravergine d'oliva, 3/4 cucchiai di pecorino grattugiato , sale e pepe, origano , burro per la pirofila ( vedi la my photos ) > oppure si possono usare questi altri ingredienti :</span></span><span class="testoPiccolo"> 450 gr fettuccine , sugo di carne , 100 gr di prosciutto crudo, 70 gr di funghi a piacere , pochi piselli , pecorino grattugiato, olio extravergine , 2 spicchi di aglio , sale e pepe_<span style="color: red;">Method_</span></span> Tagliare a striscioline il prosciutto crudo. In un pentolino mettere
l'olio e il prosciutto a far rosolare, aggiungere i piselli e far
cuocere per citca 15/20 minuti. <br />
In un altro tegame far rosolare 2
spicchi d'aglio con un po' d'olio. Aggiungere i funghi e far cuocere
per 15/20 minuti. salare a piacere. Una volta cotti aggiungere
i funghi ai piselli e del sugo in umido preparato precedentemente. In abbondante acqua salata a piacere, far cuocere le fettuccine.<br />
Scolare la pasta e aggiungerla
al condimento e mantecare il tutto. Aggiungere il pecorino grattugiato e il prezzemolo tagliuzzato finemente.<span style="color: red;"> </span><br />
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<span style="color: red;">Cinghiale alla cacciatora - ingredienti e dosi _ </span>1 kg e 200 gr di carne di cinghiale -<br />
200 gr di vino bianco fermo secco - 120 gr di prosciutto crudo in fette sottili -<br />
2 cipolle - 2 gambe di sedano - 2 carote - aceto per marinare - olio extra vergine di oliva -<br />
bacche di ginepro - sale - pepe - <span style="background-color: yellow;"><span style="color: red;">-Method_ </span></span>Lavate il cinghiale, lasciatelo marinare nell’aceto per 1 o due ore.Pelate e tagliate la cipolla. Tagliate le carote carote e sedano finemente.<br />
Sgocciolate la carne ed avvolgetela con il prosciutto, legatela con lo spago<br />
Prendete una pentola in olio rosolate la cipolla, quando si sarà dorata,
aggiungete carote e sedano, fate rosolare per alcuni minuti, poi
aggiungete la carne e rosolatela girandola da un aparte all’altra,
aggiungete il vino, le bacche di ginepro, salate, pepate, abbassate la
fiamma, mettete il coperchio e cuocete per un oretta e mezza, in caso di
necessità aggiungete un po di acqua, trascora l’oretta, togliete il
coperchio e fate rapprendere il sugo e servite<br />
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***</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDwrqFQ7VUO15ZUII4gSll1kKK03p3U1Az3MYI49ZVSsonJX-_-XdhdSVIRZ4fxE5PqmvjhtVrTJz_BpcFEpY0bdkMw5-1HQri9fjiFmUwo1dlnVmmGtx2s11F_RS3-L8Qb6YDztJHOg8utY8rLwiMCS_U1stu-EMjYsp7EhcErsprKlBeKbblk6kyQ/s1785/CAWTE0098%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1400" data-original-width="1785" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDwrqFQ7VUO15ZUII4gSll1kKK03p3U1Az3MYI49ZVSsonJX-_-XdhdSVIRZ4fxE5PqmvjhtVrTJz_BpcFEpY0bdkMw5-1HQri9fjiFmUwo1dlnVmmGtx2s11F_RS3-L8Qb6YDztJHOg8utY8rLwiMCS_U1stu-EMjYsp7EhcErsprKlBeKbblk6kyQ/s320/CAWTE0098%5B1%5D.JPG" width="320" /></a></div><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br />
<table border="0" style="width: 100%px;"><tbody>
<tr><td colspan="3" valign="top" width="99%"></td>
</tr>
<tr>
<td colspan="3" height="1" valign="top" width="99%"><b>
<span lang="EN" style="color: maroon; font-family: "times new roman"; font-size: 14pt;">
</span><span lang="EN" style="color: black; font-family: "times new roman"; font-size: 12pt;"><br />
</span></b><br />
<span style="color: blue;">Ponchiki Moscow - ingredienti e dosi -- </span>1½ cups flour<b> - </b>2 tbsp sugar - 1 tbsp butter - 1 egg -<br />
½ cup milk - ½ tsp baking powder - 100 gr oil - Cinnamon powder _<span style="color: red;"><b>fate cosi-</b></span> Sift flour, baking powder and cinnamon into a bowl. Beat eggs along with
sugar and then add the butter and milk. Stir. Slowly add the flour mix
while you continue to stir. Knead the resulting dough. Roll the dough
out to about 1/5" thick. Cut round shapes out and make a hole in the
middle so that you end up with rings. Fry in hot oil until golden-brown.
Sprinkle powdered sugar on top.</td>
</tr>
<tr>
<td colspan="3" height="1" valign="top" width="99%"><b>
<span style="color: maroon; font-family: "times new roman"; font-size: 14pt;">
</span></b><span style="color: black; font-family: "times new roman"; font-size: 12pt;"><br /></span></td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<b><i><span style="color: red;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLWsWPoy_SQI6vOtyJ_0U98rJ18lf7T_5IStA57_LEdB3X0lte3ZOwjkZT_bhbWr1uPF-baVFou2gb0LbEiSgaBSpuLjfa0Ug7Lpka_a4K03fmEeHI_l0zc3bRqHMIWWzTwJnAAAfwq0j/s1600/img046.jpg" style="margin-left: 1em; margin-right: 1em;">moi to <span style="color: red;">N</span>apoli , <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLWsWPoy_SQI6vOtyJ_0U98rJ18lf7T_5IStA57_LEdB3X0lte3ZOwjkZT_bhbWr1uPF-baVFou2gb0LbEiSgaBSpuLjfa0Ug7Lpka_a4K03fmEeHI_l0zc3bRqHMIWWzTwJnAAAfwq0j/s400/img046.jpg" width="300" /><span style="color: red;">commis de rang </span></a></span></i></b></div>
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<b><span style="color: red;">Satay Pork - ingredienti e dosi per 4/6 persone_ </span></b>2/3 pounds pork shoulder or pork butt, sliced into 1/4 thick slices _ 1 tablespoons brown sugar ( a piacere ) _2 tablespoon fresh ginger, grated on a microplane _2 tablespoons fish sauce _1 tablespoon curry powder _1/2 teaspoon turmeric powder (optional for coloring) _1/2 cup coconut milk _16 wooden skewers, soaked in a bowl for at least 30 minutes_<span style="color: red;">fate cosi -</span>Tenderize the pork slices with a meat tenderizer .In a medium bowl, thoroughly mix together brown
sugar, ginger, fish sauce, curry powder, turmeric and coconut milk and
brown sugar. Add the pork slices to the coconut marinade, and refrigerate for at least 1 hour or overnight. Thread the pork strips onto the wooden skews, loosely
folding them in half and piercing through the folded meat to form a
loose gather. Grill the pork satays for 3 /5 minutes on each side, until cooked through.<b><i><span style="color: purple;">***** conseil du chef adrianomennillo_servite con la salsa ( sauce ) peanut , o Satay sauce .</span></i></b><br />
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<b><i><span style="color: red;"> <span style="background-color: yellow;">cocktail , Vampiro _</span></span></i></b><span class="info1" style="color: #818915; font-size: 16px; font-weight: bold;"></span> 5 cl Tequila (silver) - 7 cl Tomato juice - 3 cl Orange Juice, fresh - 1 cl Lime juice, fresh - 1 teaspoon clear honey - Half slice onion finely chopped - Few slices fresh red hot chili peppers - Few drops Worchestershire sauce - Salt.>> Pour all ingredients into a shaker filled with ice. Shake well, to relaese the flavour of the chili. Strain into a highball glass, filled with ice. Garnish with a wedge of lime and a chili (green or red).
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<b><i><span style="color: red;">cocktail_Paradise_</span></i></b><span class="ff2 fc0 fs11">Gin (50%), Brandy (30%), Succo di arancia (20%).>> </span><span class="ff2 fc0 fs11 fb"></span><span class="ff2 fc0 fs11">Preparare nello shaker e versare il Gin, il Brandy (preferibilmente
Apricot) ed il succo d'arancia. Agitare e servire in una coppetta da
cocktail con ghiaccio.</span><br />
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<span class="s s_wink"> </span>VERMICELLI alla PUTTANESCA
>> ingredienti: 400 gr di vermicelli di grano duro , 400 gr di
polpa di pomodoro , 2 cucchiai di capperi sotto sale , 100 gr olive nere
snocciolate , 2 spicchi d'aglio , prezzemolo , 2 acciughe sotto sale ,
olio extravergine d'oliva , sale ,peperoncino-<span style="color: red;">method ></span> _ in un tegame
lasciate insaporire qualche cucchiaiata d'olio insieme con l'aglio
schiacciato , una volta imbiondito , togliete l'aglio e aggiungete il
pomodoro , i capperi già sciaquati dal sale e asciugati ,le olive ,le
acciughe pulite , poi fate cuocere su fiamma abbastanza vivace per 10-15
minuti , mescolando ogni tanto , poco prima di spegnere la salsa
controllate di sale e insaporite con il peperoncino ,poi il prezzemolo
trito , lessate i vermicelli al dente , scolateli e conditeli con il
sugo ,servite ben caldo - a piacere usate il formaggio pecorino
grattuggiato_<br />
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Pappardelle alla lepre > <span class="amount 350" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">350 gra</span><span> </span><span class="name" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">pappardelle</span><span class="amount 600" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;"> -600 gr</span><span> </span><span class="name" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">polpa di lepre</span><span class="amount 150" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;"> -150 gr</span><span> </span><span class="name" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">pancetta dolce</span><span class="amount 1" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;"> -1<span> </span></span><span class="name" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">misto per soffritto (sedano, carota, cipolla)</span><span class="amount 2" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;"> -2 bicchierino</span><span> </span><span class="name" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">vino bianco secco</span><span class="amount 2" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;"> -2 cucchiai</span><span> </span><span class="name" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">prezzemolo e rosmarino</span><span> </span><i class="notes" style="box-sizing: inherit; font-size: 14px;">tritati</i><span class="name" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;"></span><span class="amount 4" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;"> -4 cucchiai</span><span> </span><span class="name" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">farina</span><span class="amount 50" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">-50 gr</span><span> </span><span class="name" style="box-sizing: inherit; font-size: 16px; overflow-wrap: break-word;">parmigiano grattugiato -olio, sale e pepe _-METHOD- </span>Pulite la carne e tritatela grossolanamente. -Potete chiedere anche al vostro macellaio di fiducia di prepararvela in questo modo.Tritate la cipolla, la carota e il sedano. Mettete a soffriggerli in una padella con un filo di olio extravergine e il prezzemolo.Aggiungete la pancetta e fate rosolare per qualche minuto.Passate la carne di lepre nella farina e versatela nella pentola. Non appena sarà colorita bagnate con il vino bianco e lasciate sfumare a fuoco medio.Non vi resta che cuocere le pappardelle, scolarle al dente e unirle al sugo di lepre.Fate insaporire per qualche minuto, spegnete il fuoco e mantecate con il parmigiano prima di servire .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB2ik30v7o5m_2prBNLKv9QqmsRgQ43MndQST6_d3OkjzLfji8dmbgQnLQK_4y2bdJm5tv0j2bFbVfyQ009FuQYl1BZU9Kf0qjeuEq5O1wOew_mq9dNjicYzhuj6GMua0FGGs3yq0-RZs/s2048/TOOR3641%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1808" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB2ik30v7o5m_2prBNLKv9QqmsRgQ43MndQST6_d3OkjzLfji8dmbgQnLQK_4y2bdJm5tv0j2bFbVfyQ009FuQYl1BZU9Kf0qjeuEq5O1wOew_mq9dNjicYzhuj6GMua0FGGs3yq0-RZs/s320/TOOR3641%255B1%255D.JPG" width="320" /></a></div><br /> <br />
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<span style="background-color: yellow; color: blue;">adrianomennillo></span> my appunti di alimentazione : Bastoncini di pesce , filetti di platessa panati e surgelati : tutti i bastoncini sono prefritti a differenza delle platesse , la panatura della platessa è diversa , tutti e due si allontanano dalla nostra panatura casalinga , dal punto nutrizionale entrambi non hanno nulla a che vedere con la stessa porzione fresca ; 1 porzione di 4 bastoncini ( 100 gr ) fornisce 177 calorie con 7 gr di grassi , con 100 gr di filetto di merluzzo contengono solo 68 calorie senza quasi grassi , un filetto di platessa panata ( 120 gr ) ha 160 calorie con 1,2 di grassi , la stessa platessa priva della panature contiene 97 calorie , quello che alza l'apporto calorico della platessa è la quantità di carboidrati presenti nella panatura _ su 100 gr di bastoncini se tutto va bene si mangiano 63 gr di pesce e 37 gr di panatura , con le platesse si ha 67 gr di pesce e 33 di panatura , nella catena di montaggio non tutto fila liscio ( i prodotto che vi ho descritto possono essere fatti con macinati di parti diverse dal filetto ) , mi soffermo che i bastoncini sono cotti e fritti all'interno di un forno che spruzza olio dalle pareti , le platesse sono passate al forno ma senza aggiunta di olio , per far aderire bene la panatura _<br />
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*******<span id="result_box" lang="en"><span class="hps">adriano</span><span class="hps">mennillo</span>_ <span class="hps">notes</span> <span class="hps">by</span> <span class="hps">Power</span>: <span class="hps">Fish sticks</span>, <span class="hps">breaded</span> <span class="hps">plaice</span> <span class="hps">fillets</span> <span class="hps">and frozen</span>: all <span class="hps">the rods are</span> <span class="hps">pre-fried</span> <span class="hps">plaice</span> <span class="hps">unlike</span> <span class="hps">the</span> <span class="hps">breading</span> <span class="hps">of</span> <span class="hps">plaice</span> <span class="hps">is different</span>, <span class="hps">the two of them</span> <span class="hps">away</span> <span class="hps">from our</span> <span class="hps">homemade</span> <span class="hps">breading</span>, <span class="hps">neither</span> <span class="hps">from a</span> <span class="hps">nutritional</span> <span class="hps">have</span> <span class="hps">nothing to do</span> <span class="hps">with the same</span> <span class="hps">portion of</span> <span class="hps">fresh</span>, <span class="hps">1 serving</span> <span class="hps">of 4</span> <span class="hps">sticks (100</span> <span class="hps">grams</span>) <span class="hps">provides</span> <span class="hps">177</span> <span class="hps">calories</span> <span class="hps">with 7</span> <span class="hps">grams of</span> <span class="hps">fat,</span> <span class="hps">100 g</span> <span class="hps">fillet</span> <span class="hps">of cod</span> <span class="hps">contains</span> <span class="hps">only 68</span> <span class="hps">calories</span> <span class="hps">with almost no</span> <span class="hps">fat</span>, a <span class="hps">fillet of white</span> <span class="hps">breadcrumbs</span> <span class="hps atn">(</span><span class="hps">120</span> <span class="hps">grams</span>) <span class="hps">has 160</span> <span class="hps">calories</span> <span class="hps">with 1.2</span> <span class="hps">fat, the</span> <span class="hps">same</span> <span class="hps">plaice</span> <span class="hps">without</span> <span class="hps">the</span> <span class="hps">breading</span> <span class="hps">contains 97</span> <span class="hps">calories</span>, <span class="hps">the</span> <span class="hps">caloric intake</span>, which raises the <span class="hps">plaice</span> <span class="hps">is the amount of</span> <span class="hps">carbohydrates</span> <span class="hps">in</span> <span class="hps">100 g</span> <span class="hps">of</span> <span class="hps">breading</span> <span class="hps">sticks</span> <span class="hps">_</span> <span class="hps">if all goes well</span> <span class="hps">eat</span> <span class="hps">63</span> <span class="hps">grams</span> <span class="hps">and 37</span> <span class="hps">grams of</span> <span class="hps">fish</span> <span class="hps">breading</span>, <span class="hps">you</span> <span class="hps">flounder</span> <span class="hps">with</span> <span class="hps">67</span> <span class="hps">grams</span> <span class="hps">of fish</span> <span class="hps">breading</span> <span class="hps">and 33</span>, <span class="hps">the assembly line</span>, not everything <span class="hps">goes smoothly</span> <span class="hps">(the</span> <span class="hps">product that</span> <span class="hps">I have described</span> <span class="hps">may</span> <span class="hps">be made with</span> <span class="hps">parts</span> <span class="hps">other than the</span> <span class="hps">ground</span> <span class="hps">thread)</span>, <span class="hps">I stop</span> <span class="hps">sticks</span> <span class="hps">that</span> <span class="hps">are</span> <span class="hps">fried</span> <span class="hps">and</span> <span class="hps">cooked</span> <span class="hps">in</span> <span class="hps">an oven</span> <span class="hps">that splashes</span> <span class="hps">oil from the</span> <span class="hps">walls</span>, the <span class="hps">flounder</span> <span class="hps">are</span> <span class="hps">in the oven</span> <span class="hps">but with no added</span> <span class="hps">oil,</span> <span class="hps">breading</span> <span class="hps">to adhere</span> <span class="hps">well</span> <span class="hps">_</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1uiKQ6G7m_SL6l53Wr7iZX7uqVHfGGUGazl5MuYcBc2NifGQYRZsXn2pBQyuBozN4IJvKqmjwWi7RNnhTbRdtf4EDhVeUyniyf1Q-8zkd6A_1dcGMkyqOdvNCZXc3Qp2datpljsKjgZa/s1600/puglia079.jpg" style="margin-left: 1em; margin-right: 1em;">mia nipote<img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1uiKQ6G7m_SL6l53Wr7iZX7uqVHfGGUGazl5MuYcBc2NifGQYRZsXn2pBQyuBozN4IJvKqmjwWi7RNnhTbRdtf4EDhVeUyniyf1Q-8zkd6A_1dcGMkyqOdvNCZXc3Qp2datpljsKjgZa/s320/puglia079.jpg" width="320" /></a></div>
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Coda alla vaccinara _ingredienti e dosi >> Coda circa 800 gr - 800 gr di pomodori mix tra salsa e pelati-3 chiodi di garofano-Pinoli 30 gr-30 gr di cioccolato 90% in baretta-30 gr uvetta-100 gr sedano.METHOD-Si prende una coda di bue e la si lava sotto l'acqua corrente per toglierle le tracce di sangue. Si taglia a tocchi, o<span> </span><i>"rocchi"</i>, e la si mette a rosolare con un trito di lardo (o guanciale) e olio. Appena rosolata si aggiunge una cipolla tritata con due spicchi d'aglio, dei chiodi di garofano, sale e pepe. Si fa evaporare l'acqua buttata fuori dalla coda, si sfuma con del vino bianco secco si fa cuocere per un quarto d'ora coperta. Quindi si aggiunge un chilo di pomodori pelati a pezzi. Si lascia cuocere per circa un'ora, poi si allunga la salsa con dell'acqua calda fino a coprire la coda, si incoperchia nuovamente e si prosegue la cottura per altre 3 ore. Nel frattempo si lessa del sedano. Appena pronto, si scola e si mette in un tegame con un po' di sugo della coda, i pinoli, l'uva passa e il cacao amaro. Questa salsa va fatta bollire per qualche minuto e poi va versata sulla coda al momento di servire.
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Cherry cheesecake with chocolate almond crust -ingredienti per 8-10 persone_<span style="color: red;">chocolate almond crust </span>3/4 c whole raw almonds, lightly toasted<br />
20 thin chocolate wafer cookies<br />
1 stick butter, softened to room temperature<br />
1/3 c sugar<br />
1/2 tsp almond extract<br />
1/4 tsp salt<br />
CHERRY TOPPING:<br />
3/4 tsp unflavored gelatin<br />
1 TBSP water<br />
3 c cherries, pitted (if using frozen, thaw and drain)<br />
1/4 c and 2 TBSP sugar<br />
the juice of 1 lemon (or 1 TBSP)<br />
1/4 tsp almond extract<br />
CHEESECAKE FILLING:<br />
2 (8oz) packages of cream cheese, softened<br />
a few pieces of china I found at the thrift store with "cherry blossom pattern"<br />
1 c sugar<br />
3 TBSP flour<br />
3 eggs<br />
8 oz sour cream<br />
2 tsp vanilla<br />
the 1/2 cup of reserved cherry juice<br />
<b><span style="color: red;">-fate cosi -</span></b> a food processor, pulse almonds until ground.<br />
Add wafers and pulse to a fine grind. Add the butter, sugar, almond extract, and salt and pulse until well combined. Transfer to a 9 inch springform pan.Press evenly on the bottom and to about 1 inch up the sides of the pan.Bake in a 350 degree F oven for 10 minutes. Cool on a wire rack.In a small bowl, sprinkle gelatin over water and let stand for about 1 minute.In a heavy saucepan, bring cherries, sugar and lemon juice to a boil, stirring frequently. Remove pan from heat and reserve 1/2 c juice.Then add the gelatin, and almond extract and stir until gelatin is dissolved. Pour into a bowl and refrigerate until ready to use. In the bowl of an electric mixer, beat the cream cheese and the sugar until smooth. Beat in the flour, and then add the eggs one at a time, beating after each addition.Beat in the sour cream and vanilla. Now it's time to add the reserved cherry juice. I poured drops of it onto the batter once it was in the pan and swirled with a toothpick. Beat until well combined.Pour the filling into the crust and bake at 350 degrees F for 5o minutes.The cheesecake will still look jiggly in the center but will cook a bit more as it cools. Cool completely on a wire rack. Then chill for one hour.Remove the sides of the pan and transfer to a plate.Refrigerate for another hour. Top with cherries.And then chill for another hour or more before serving.<br />
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<a href="https://recetas-deliciosas.skyrock.com/photo.html?id_article=3219927739&id_article_media=49969183">Flan au poisson _ingredienti e dosi - 500 gr de poisson blanc - 1 boîte de tomates pelées</a> - 2 échalotes - 5 oeufs - 22 cL de crème fraîche épaisse<br /><div style="margin: 0px; padding: 0px; text-align: center;">- un sachet de court bouillon - une carotte - sel, poivre .-FATE COSI >> Eplucher et couper la carotte en morceaux. Faire le court bouillon et
laisser sur feux moyen pendant 10 minutes. Y ajouter le poisson, baisser
le feu et laisser sur le feu pendant 5 minutes.Eplucher et
couper les échalotes en morceaux. Mixez la boîte de tomates pelées et la
verser dans une casserole avec les échalotes. Battre les oeufs avec la crème fraîche et ajouter la sauce tomate. Ajouter ensuite le poisson émietté.Laisser cuire 30 minutes à 210°C</div><br /> ******** M.Jagger <<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t9rjjK4JE6SuLb9T1BEn9PvrpwGD55B3ZqSvC8MXHERLy5lNli1bsPaYbna4DcnxA9ePihohzvafCzxNlJX3IbkBWEcqcKyX1lGYS_gFjX29SmemvOXmADsXkyzGsswbGOZ2PjbaJa1L/s960/IMG_2004%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="882" data-original-width="960" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t9rjjK4JE6SuLb9T1BEn9PvrpwGD55B3ZqSvC8MXHERLy5lNli1bsPaYbna4DcnxA9ePihohzvafCzxNlJX3IbkBWEcqcKyX1lGYS_gFjX29SmemvOXmADsXkyzGsswbGOZ2PjbaJa1L/s320/IMG_2004%255B1%255D.JPG" width="320" /></a></div><br />***********<br />
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Spezzatino alla birra ( birra scura ) ingredienti per 4 persone:800 gr di polpa di manzo tagliata a cubetti , poco olio d'oliva, 2 cipolle affettate finemente , sale e pepe ,2 cucchiai farina ,1 cucchiaio di zucchero di canna ,300 ml di birra scura sale-<span style="color: blue;">(method)</span>: Fate appassire in una pentola capiente la cipolla nell' olio e, quando bella trasparente, mettete la carne. Fatela rosolare bene mescolando sempre con un cucchiaio di legno, salate, pepate e spolverizzatela con la farina mescolando in continuazione. Aggiungete ora lo zucchero e poco alla volta la birra. Portate ad ebollizione, abbassate la fiamma, coprite e lasciate cuocere per circa 2 ore piano, piano. Controllate di tanto in tanto e aggiungete, se necessario, dell' altra birra mescolata a dell'acqua calda durante la cottura. Aggiustate il sale, se ce ne fosse bisogno, e servite con delle patate al vapore.<br />
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Fideuà ai frutti di mare > ingredienti per <span style="color: red;">4</span> persone_ 4 scampi , 8 gamberi , 1 calamaro , 200 e di vongole , 200 gr di cozze , 500 gr di pasta corta tipo gramigna (i fideus che danno il nome al piatto da noi non esistono- oppure linguine )3 pomodori maturi , olio d'oliva , 1 peperone rosso , prezzemolo , 2 spicchi d'aglio ,Zafferano , Sale , 1,5 l. di brodo di pesce (1/2 kg di pesce misto, alloro, sale <b>(method)</b> Scaldate l'olio in una paellera (o in un wok) e fatevi saltare il peperone tagliato a listarelle. Aggiungete il calamaro tagliato ad anelli, i pomodori schiacciati e il sale. Fate insaporire, quindi unite le cozze e le vongole e, una volta aperte, la gramigna. Mescolate bene e aggiungete l'aglio e il prezzemolo tritati, e per ultimo lo zafferano. Mescolate nuovamente e versate il brodo a filo. A questo punto unite gli scampi e i gamberi e continuate la cottura fino a completo assorbimento del liquido. Potete servire la fideuà accompagnata da salsa aioli.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /> ************<br />
Gulasch _ingredienti e dosi per 6/8 persone - 800/1000 gr di carne di manzo - 3 cipolle - 4 spicchi di aglio -3 patate -2 peperoni - 650 gr di pomodori -3 cucchiaini di zucchero -1/2 cucchiai di farina - Paprica, foglia di alloro, sale e pepe -Vino rosso - Brodo vegetale .METHOD-<h2 class="h5" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #1e2022; font-family: Poppins, Helvetica, Arial, sans-serif; font-size: 1.25rem; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 500; letter-spacing: normal; line-height: 1.5; margin-bottom: 0.5rem; margin-top: 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Scaldare in una pentola l'<b style="box-sizing: border-box; font-weight: 600;">olio</b><span> </span>e mettere a scaldare le<span> </span><b style="box-sizing: border-box; font-weight: 600;">cipolle</b><span> </span>tagliate a pezzettini. Nel frattempo tagliare la carne di manzo a cubetti larghi non meno di un centimetro. Disporre la carne tagliata su di un piatto ed innevarla con la farina.Nel frattempo si prepara a parte un<span> </span><b style="box-sizing: border-box; font-weight: 600;">brodo</b><span> </span>in un pentolino.Quando la pentola è ben calda introdurre la<span> </span><b style="box-sizing: border-box; font-weight: 600;">carne di manzo</b>, mescolare con un mestolo di legno e farla dorare da tutte le parti. Irrorare un po' di<span> </span><b style="box-sizing: border-box; font-weight: 600;">vino rosso</b><span> </span>ed attendere che l'alcool evapori.Aggiunta delle<span> </span><b style="box-sizing: border-box; font-weight: 600;">spezie</b>: sale, pepe, aglio, un po' di zucchero, una foglia di alloro e paprica.Versare nella pentola un po' di brodo, giusto da coprire la carne. Durante la cottura aggiungere di tanto in tanto un po' di brodo e coprire con un coperchio. Lasciare bollire a fuoco lento ed ogni tanto mescolare.Nel frattempo si prendono le<span> </span><b style="box-sizing: border-box; font-weight: 600;">verdure</b>: si tagliano a piccoli cubetti i peperoni, i pomodori, le carote e le patate.La verdura viene aggiunta nella pentola con la carne dopo ca. 40 minuti di cottura e si lascia cuocere il tutto per altri 30 - 40 minuti.Il gulasch si può mangiare <span></span> con le patate bollite ed anche con la polenta.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhgY-9TOlM1nGgdc9Hj7J6p6dyZm9B4uFgKECDHZcF4qeksdXfLuZ1WCEmLmfaYgvbX8iqN6G1bDH6pO4O79WqAPQC93lheDo3JL9_nGJ0DCtJRIRh-LpO_PkAeF8SExofaWxY9zkbYmh/s1664/UGWB2138%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1475" data-original-width="1664" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhgY-9TOlM1nGgdc9Hj7J6p6dyZm9B4uFgKECDHZcF4qeksdXfLuZ1WCEmLmfaYgvbX8iqN6G1bDH6pO4O79WqAPQC93lheDo3JL9_nGJ0DCtJRIRh-LpO_PkAeF8SExofaWxY9zkbYmh/s320/UGWB2138%255B1%255D.JPG" width="320" /></a></div><br /> ***************<br /></h2>
Pasta ( a piacere) con ricotta e zucchine_ingredienti e dosi -<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 80</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">di spaghetti -</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> 1</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">zucchina di medie dimensioni</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -100</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">di ricotta di mucca</span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"> -10</span><span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">di parmigiano o pecorino</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> -sale q.b.</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> -pepe q.b.METHOD-</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span>Cominciate la preparazione portando ad ebollizione dell’acqua salata;<div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Intanto grattugiate una zucchina, quindi cuocetela in una padella antiaderente con un pizzico di sale;Lessate gli spaghetti integrali;In un piattino a parte, amalgamate la ricotta con il fromaggio grattugiato, il pepe e dell’acqua di cottura della pasta fino a raggiungere una consistenza cremosa;Versate la ricotta nelle zucchine cotte, quindi amalgamate il composto;Aggiungete gli spaghetti al dente, mantecate a fiamma spenta e impiattate;Servite caldo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7U8LcPuS5o-hKQrX6JlMak_synDqZFIwvLgwKv8H2Zy6_Ma-GuvlOjAZheadLVyLIi_q528QfxkSK5-BJQ3UtnEO6U_rUg-V-nMyP9WhRniI0UElO0SIJ9RQ6DkrGeM0PncxNhvbS_NAR/s953/WUTSE4855%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="725" data-original-width="953" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7U8LcPuS5o-hKQrX6JlMak_synDqZFIwvLgwKv8H2Zy6_Ma-GuvlOjAZheadLVyLIi_q528QfxkSK5-BJQ3UtnEO6U_rUg-V-nMyP9WhRniI0UElO0SIJ9RQ6DkrGeM0PncxNhvbS_NAR/s320/WUTSE4855%255B1%255D.JPG" width="320" /></a></div><br /><br /></div><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzvqvG9iq2KCgoINkg85yA7JyXulBdFUBU7Wv1JAyC5EkpeDF4iho04A7OUWKfIe7-tyfKWdpLrOY-At4kk3xL7Ot8iquZiybSCCdnT-jEvsLnGHmquYBPPSzcWisbk3IKntcTB7GKUku/s2048/IMG_0149.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzvqvG9iq2KCgoINkg85yA7JyXulBdFUBU7Wv1JAyC5EkpeDF4iho04A7OUWKfIe7-tyfKWdpLrOY-At4kk3xL7Ot8iquZiybSCCdnT-jEvsLnGHmquYBPPSzcWisbk3IKntcTB7GKUku/s320/IMG_0149.JPG" /></a></div><br /><br /></div>
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Pollo pibil > ingredienti e dosi per 6 persone( Messico) 200 ml succo di arancia,<br />
6 cucchiai di succo di limone, 1 cucchiaino di aglio in polvere ,1/2 cucchiaino di origano ,1/2 cucchiaino di cumino ,1/4 cucchiaino di chiodi di garofano pestati ,1/4 cucchiaino di cannella in polvere ,1 pollo da 2 kg a pezzi , sale e pepe -<span style="color: red;">fate cosi-</span>Fate marinare il pollo con il resto degli ingredienti per circa 12 ore, rigirando i suoi pezzi di tanto in tanto. Prendete ora uno scolapasta di metallo, ricopritelo con 2 fogli di alluminio messi a croce e disponeteci sopra il pollo. Versateci sopra la marinata e chiudete i fogli di alluminio in modo che il pollo e la sua marinata vengano ben racchiuisi.Prendete un pentola dal diametro poco più largo dello scolapasta e fateci bollire dell'acqua che deve trovarsi a 2 o 3 cm al di sotto del fondo dello scolapasta. Ricoprite la pentola e fate cuocere a vapore per circa 1 ora e mezzo aggiungendo dell'altra acqua man mano che evapora.Passato questo tempo il pollo sarà molto tenero. Prima di servire, spostate il pollo ancora avvolto nell' alluminio, sul piatto da portata e togliete la carta con delicatezza. Servite il pollo col suo succo accompagnandolo con le tortillas.<br />
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adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com1Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232tag:blogger.com,1999:blog-7465524554399861871.post-40758147014321147202021-10-23T06:53:00.023+02:002023-09-03T19:32:50.241+02:00# Melanzane inbottite # Roast beef # Cartellate # Pasta all'arrabbiata # Pàte à choux # Rognons de porc au sauce madera # Struffoli # Chandre de palourdes # Miso soup # Lasagne di zucchine # Zucchine a Scapece # Youvetsi a l'agneau # Pasta , mazzancolle e anacardi # Cassoulet Landais # Spaghetti Vodka , mazzancolle all'Adriano # Roast beef # Minced Pork # Beef a la Tradesman # Scaloppine alla Pulcinella # Gizzarda # Manti # Bouchèes à la reine # Dulce de leche # Filet de leche #Solomillo # Dorat con salsa de Anchoas y patatas panaderas # Torta de Meremgue # Alcachodas a la florentina # Canederli allo speak # branzino con scampi e carciofi # Maccheroni alla chitarra # Baccalà Natale # Corvina a lo macho # Gefùllter Spiessbraten # Filloas # Chicken arrabbiata # Pasta e fagioli #Carrè d'Agnello con carciofi # Acapulco Pizza # Tomates farcies classique # Albondiguitas de cordero y tomatitog gratinati # Brick au thon et à l'oeuf # Carciofi alla Cavour # Langosta al ron # Tourte au saumon fumè # Lasagne alla genovese # Chicken in a pot , no pie # backed rigatoni with bechamel # Mousse au citron # Penne alla carbonara # Fettuccine , pancetta and peas <div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin-left: -9pt; text-indent: 81pt;"><ul><li><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Lora; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span>Melanzane imbottite alla siciliana_ingredienti e dosi per 4 persone -</span>8 piccole melanzane, 70 gr caciocavallo saporito, 1 ciuffo di basilico, 1 ciuffo di menta, 4 cucchiaini di sale, 1 di pepe nero, 2 spicchi d’aglio italiano grossi o 3 piccoli, 600 gr passata di pomodoro, qb olio d’oliva, 2 cucchiai di sale grosso.<b>METHOD-</b></span> Con le melanzane imbottite o ammuttunate io amo vini rossi come il Rosso del Soprano di Rosa Palari o un profumatissimo Frappato delle cantine Occhipinti, volendo uscire dai confini regionali provate con un Pinot nero altoatesino.Lavate le melanzane, eliminate il picciolo e dopo averle cosparse di sale grosso lasciatele a bagno in acqua per un’ora.Nel frattempo preparate il mix di sale fino e pepe nero, il basilico, le lamelle d’aglio e le scaglie di caciocavallo.<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Strizzate poi le melanzane, asciugatele e praticate 4 tagli verticali e profondi. Inseritevi una presina di sale e pepe, poi uno va farcito con una lamella d’aglio e basilico, gli altri tre con formaggio e basilico.</span>Scaldate abbondante olio in casseruola e iniziate a fare friggere le melanzane a fiamma bassa.<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Continuate per una mezzora fino a farle appassire.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Quando sono morbide tiratele fuori dalla casseruola e tenete da parte.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Conservate anche 5-6 cucchiai dell’olio di frittura.</span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mentre le melanzane friggono preparate una buona salsa di pomodoro versando in casseruola 600 g di passata a crudo assieme ad uno spicchio d’aglio. Fate cuocere per stringere un po’ e profumare.</span>Di seguito unite alla salsa le melanzane e l’olio di frittura. Fate cuocere a fiamma bassa fino a che la salsa non sia ben ristretta e le melanzane completamente cotte.<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline; float: none; font-family: Lora; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Quando si giunge al risultato spegnete e profumate con basilico e foglioline di menta.</span>Lasciate freddare e servite con abbondante pane casereccio .<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-b6lYbH4RLjtg32zxBbTzIQIfSQ6ebqh4x2PVzsXOmWeKvdRF3pC_Q_SLduxbCXiyi8hsisyvtUK8euo_a996ZFSDb4QNAoSkuyVErXG9Ju1L7u-hh6sFFQnMy__2EMx_ZAslvZh2pstF/s1800/IMG_0329%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-b6lYbH4RLjtg32zxBbTzIQIfSQ6ebqh4x2PVzsXOmWeKvdRF3pC_Q_SLduxbCXiyi8hsisyvtUK8euo_a996ZFSDb4QNAoSkuyVErXG9Ju1L7u-hh6sFFQnMy__2EMx_ZAslvZh2pstF/s320/IMG_0329%255B1%255D.JPG" width="320" /></a></div><br /><br /><p></p><br /></li><li><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: black; font-family: Lora; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><span style="color: red;"><i><span style="color: black;">2) Melanzane imbottite alla siciliana _ingredienti e dosi -</span></i></span>4 melanzane nostrane -<br style="box-sizing: border-box;" /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: "Pontano Sans", Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: 0.5px; margin: 0px 0px 3rem; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 melanzane tunisine ( a piacere) -1 litro di salsa di pomodoro - 200 gr di caciocavallo grattugiato -pangrattato -Basilico abbondante -Qualche foglia di menta -Olio extravergine d’olive- Poco zucchero -Sale e pepe,.METHOD-Lavare le melanzane, privarle dei peduncoli e bollire (anche a vapore) le melanzane nostrane con tutta la buccia e le tunisine sbucciate. Svuotare con un cucchiaio le melanzane nostrane di un po’ di polpa in modo da poterle imbottire. Scolare e spremere, le melanzane tunisine, con un panno, in modo da eliminare l’acqua di bollitura. Metterle in una padella, insieme alla polpa tolta dalle altre melanzane, con abbondante olio e pestarle con un cucchiaio di legno. Aggiungere il formaggio, il basilico spezzettato con le dita, le foglioline di menta, il pangrattato e far rosolare il tutto a fuoco lento come se fosse carne tritata. Questo composto servirà per farcire le melanzane nostrane svuotate in precedenza.Dopo averle imbottite con il composto preparato, soffriggerle con olio in una padella, coprirle e rigirarle di tanto in tanto. Aggiungere la salsa di pomodoro con sale, pepe, poco zucchero e qualche foglia di basilico. Coprire e portare a cottura girandole ogni tanto.<br style="box-sizing: border-box;" />Questo piatto può essere cotto anche al forno in una teglia.</p></li><li><br /></li><li><i><span style="color: purple;"> </span></i><span face=""arial" , sans-serif" lang="EN-GB" style="font-size: 12pt;"> *************Matteo<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=AD6v5dzAABKCy6ec7olKV6nfz63iC7t_1_jpsm6OgD2O1E0Bf93zCv3NdIZ-2ZkoioXUNNTCuCbGaA_eqYZsx5jlbg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />***************photo canon 400D , to adrianomennillo ( casa della sorella Felina )<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yqt2QejQ9piBFLhOePgIxj8H2k-uvSaO7BvFAYRaALi2piW9ABOF5vY60wGdtJmed3mnLEiuLfUynbLjAsRscO7tA9HvXwVW6JFU4IMrCCUJFuOqklhUm9s3NZMo9W5kDudCx2E7-NqE09CmX7RpQXbyvN2jrunslgPNXzDIt8spP4aUKyDj8saD2g/s3264/photo201415%20926.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yqt2QejQ9piBFLhOePgIxj8H2k-uvSaO7BvFAYRaALi2piW9ABOF5vY60wGdtJmed3mnLEiuLfUynbLjAsRscO7tA9HvXwVW6JFU4IMrCCUJFuOqklhUm9s3NZMo9W5kDudCx2E7-NqE09CmX7RpQXbyvN2jrunslgPNXzDIt8spP4aUKyDj8saD2g/s320/photo201415%20926.jpg" width="320" /></a></div><br /></span> ***</li><li><p>Pâte à choux (pour les choux à la crème) Ingrédients et doses _185 gr
d'eau - 165 g de beurre - 175 gr de farine 00 - 25 gr de lait entier -
270 gr d'œufs - pincée de sel. 25 gr de lait entier - 270 gr d'œufs
entiers - une pincée de sel .MÉTHODE- Dans une casserole à fond épais,
portez à ébullition l'eau, le beurre coupé en petits morceaux, le sel et
le lait. Faites fondre le tout à feu moyen, en laissant l'eau venir à
ébullition (si, alors que l'eau grésille, le beurre n'a pas encore
fondu, retirez la casserole du feu et remuez pour le faire fondre).
Versez la farine en une seule fois (pour éviter les grumeaux) et remuez
rapidement. Laissez la pâte sécher sur le feu pendant quelques secondes
(j'attends au moins une minute). Transférez la pâte dans le batteur
planétaire avec le crochet à pâte et laissez-le fonctionner pendant 1 à 2
minutes pour la réchauffer. Dans un bol, battez légèrement les œufs.
Ajoutez-les petit à petit à la pâte. N'ajoutez les œufs suivants que
lorsque les précédents ont été absorbés (cela prend plusieurs minutes).
Vous devez obtenir la consistance d'une crème pas trop lisse. Graissez
les moules et séchez-les avec du papier absorbant (n'utilisez pas de
papier sulfurisé car il empêcherait les feuilletés de lever). Remplissez
une poche à douille avec un embout lisse n° 12 et, en tenant la poche
sur le côté, façonnez les feuilletés sur les moules graissés, en
veillant à ce que les feuilletés soient bien espacés. Faites cuire dans
un four statique, déjà chaud, à 220°C pendant 15 minutes avec le dessus
plus haut que le sol, c'est-à-dire plus près de la grille que de la
base. Dans mon four (électrique), il faut 18/19 minutes pour cuire. (Je
mets une seule plaque de cuisson dans le four à la fois). Une fois
gonflés et dorés, éteignez le four, ouvrez la porte pour laisser
l'humidité s'échapper à l'intérieur, après quelques minutes, sortez la
plaque et laissez les feuilletés continuer à sécher.<br /><br /><br /></p><p><img class="mceItemNoResize" data-mce-src="https://static.skyrock.net/img/transparent.png" height="0px" id="skyplaceholder_0" mce_advimageresize_id="f_text_mce_3" src="https://static.skyrock.net/img/transparent.png" width="0px" /></p><p><br /></p></li><li><br /></li><li><br /></li><li><br /></li><li>**<br />
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<i style="border: 0px none; font-family: inherit; font-size: 15px; font-style: italic; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline; zoom: 1;"> </i><br />
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<i style="border: 0px none; font-family: inherit; font-size: 15px; font-style: italic; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline; zoom: 1;"> </i><span style="border: 0px none; font-family: inherit; font-size: 15px; font-style: italic; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline; zoom: 1;"><b>Roast Beef_ingredienti e dosi :</b></span>
800 gr controfiletto o lombata di manzo (roast beef) - sale - pepe -
senape media - rosmarino - salvia - 1 spicchio d’aglio - olio
extravergine d’oliva - burro -> METHOD-Togliere la carne dal frigorifero almeno un’ora prima di
cucinarla.Legare la carne con dello spago come si fa per gli
arrosti.Massaggiare con la senape, spolverizzare con sale e pepe e
lasciare marinare per almeno 15 minuti.In una padella dai bordi alti
riscaldare qualche cucchiaio d’olio e una noce di burro, aggiungere il
rametto di rosmarino, lo spicchio d’aglio ed adagiare la carne.Rosolare
il roast beef su tutti i lati a fiamma vivace per almeno 7/8’ minuti,
sino a quando si forma una crosticina dorata<b style="box-sizing: inherit; font-weight: 700; min-height: 0px; min-width: 0px;">è molto importante girare la carne sempre con due cucchiai o con delle pinze, senza bucare la carne.</b>Una
volta rosolato trasferire il roast beef in in forno preriscaldato a
200ºC gradi, appoggiandolo direttamente sulla gratella del forno, e
cuocere per 20/25’ minuti in base al grado di cottura desiderato.
<div style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #47403d; font-family: "Open Sans", sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; margin: 0px 0px 24px; min-height: 0px; min-width: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<img alt="roast beef ricetta classica" class="alignnone size-full wp-image-16543" height="400" src="https://www.lalunasulcucchiaio.it/wp-content/uploads/2019/08/img_5193.jpg" style="border-style: none; box-sizing: inherit; height: auto; margin-bottom: 12px; max-width: 100%; min-height: 0px; min-width: 0px;" width="400" />Sfornare il roast beef ed avvolgere in un foglio di alluminio e lasciar riposare per 10/15’ minuti.<b style="box-sizing: inherit; font-weight: 700; min-height: 0px; min-width: 0px;">Questa
ultima accortezza serve a far in modo che i liquidi del roast beef si
diffondano per tutta la carne rendendola saporita e morbida.</b>Liberare
il l’arrosto dallo spago da cucina, tagliare a fettine sottili, con un
coltello affilato o con l’affettatrice, e servire irrorandolo con il suo
fondo di cottura ottenuto <a href="http://www.mondocibo.it/deglassare" style="background-color: transparent; border: medium none; box-sizing: inherit; color: #76aca7; min-height: 0px; min-width: 0px; text-decoration: none; transition: all 0.2s ease-in-out 0s; word-break: break-word;"><span style="color: black;">deglassando </span></a> con poco vino bianco o brodo la padella in cui è stato rosolato.<b style="box-sizing: inherit; font-weight: 700; min-height: 0px; min-width: 0px;">Per servire il vero roast beef all’inglese secondo la tradizione non fate mancare una teglia di<a href="https://www.lalunasulcucchiaio.it/2013/04/patate-al-forno-perfette.html" style="background-color: transparent; box-sizing: inherit; color: #76aca7; min-height: 0px; min-width: 0px; text-decoration: underline; transition: all 0.2s ease-in-out 0s; word-break: break-word;"> </a></b><span style="box-sizing: inherit; min-height: 0px; min-width: 0px;"><a href="https://www.lalunasulcucchiaio.it/2013/04/patate-al-forno-perfette.html" style="background-color: transparent; box-sizing: inherit; color: #76aca7; min-height: 0px; min-width: 0px; transition: all 0.2s ease-in-out 0s; word-break: break-word;"><span style="color: black;"><i>patate al forno</i></span></a></span><b style="box-sizing: inherit; font-weight: 700; min-height: 0px; min-width: 0px;"> </b><span style="box-sizing: inherit; min-height: 0px; min-width: 0px;"><i>,</i></span><b style="box-sizing: inherit; font-weight: 700; min-height: 0px; min-width: 0px;"> abbondante insalata verde e pomodori a fettine.</b></div>
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</li><li><span style="color: red;"><i><span style="color: black;"><br /></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> <span style="color: red;">*******</span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"> </span></span></i></span><div class="image-container left" id="container-2515934977">
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Chandre de palourdes _Ingrédienti e dosi : 2 c. à table de beurre -<br />1 tasse d'oignons en dés <br />1/2 tasse de céleri en dés <br />1/2 tasse de poireau tranché (blanc seulement) <br />1/4 c. à thé d'ail haché <br />2 c. à table de farine <br />1 litre plus 1 tasse de lait <br />1 tasse de palourdes dans leur jus <br />1 tasse de pommes de terre en dés <br />1 c. à table de sel <br />1/4 c. à thé de poivre blanc <br />1 c. à thé de thym séché <br />1/2 tasse de crème épaisse<br />> FATE COSI >> Dans une casserole à soupe, faire fondre le beurre à feu moyen. <br />Ajouter les oignons, le céleri, le poireau et l'ail. <br />Faire sauter 3 minutes. Retirer du feu et ajouter la farine. Bien mélanger. <br />Ajouter le lait et tourner vigoureusement. Égoutter les palourdes et ajouter le jus à la soupe. <br />Remettre doucement à bouillir et remuer à l'occasion. Baisser le feu et laisser mijoter. <br />Ajouter les pommes de terre et les assaisonnements. <br />Laisser mijoter 10 minutes. Ajouter les palourdes et laisser mijoter 5 à 8 minutes de plus. <br />Terminer avec la crème épaisse et servir.</li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"> </span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"> </span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;">***</span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"> </span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"> </span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"><br /></span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"> </span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"> </span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"> </span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;"> </span></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><span style="color: red;">***</span><br /></span></i></span></li><li>Miso soup -ingredienti e dosi per 4 persone -1 litre d'eau, - 2 cuillère à soupe de dashi en poudre (fumet de poisson), -175gr de tofu mou coupé en dés de 1 cm - 4 champignons shiitake (c'est tout aussi bon si vous prenez des champignons de paris <span class="s s_nice" style="text-indent: 81pt;">^^</span><span style="text-indent: 81pt;">) coupés en tranches - 4
cuillère à soupe de miso ( par contre si vous voulais vraiment faire
comme nana osaki, m'étais en au moins 6 cuillères comme ça vous serrez
sur que ça sera bien salé, voir même trop) - 2 oignons verts hachés .FATE COSI <<<</span>Mettre
l'eau et le dashi dans une casserole et porter à ébullition. Ajouter le
tofu et les champignons, réduire le feu et laisser mijoter 3 minutes.
Ajouter le miso et laisser mijoter à feux doux, jusqu'à ce qu'il soit
dissous. Retirer du feu, ajouter les oignons vert et servir
immédiatement (si on attend trop avant de servir, le miso formera un
dépôt dans la soupe.<div class="post clearfix" id="article_maxified_container"><div class="text-image-container" itemprop="articleBody">Itadakimasu !******* *Le dashi s'achète principalement principalement sous forme de poudre. Il est fait à base de bonité émiettée et de konbu.Il sert à faire des bouillons. L'on peut aussi trouver du dashi déjà en bouillon on y a tout simplement rajouté de l'eau.Le dashi est l'un des quelques bouillons de base qui sont fondamentaux dans la cuisine japonaise.<br />Il est principalement utilisé pour la soupe miso et ausi pour les bouillons de nouilles et autres plats.</div></div></li><li><span style="color: red;"><i><span style="color: black;"><br /></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><br /></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><br /></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> _______</span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> Cartellate ( Puglia )ingredienti e dosi _ </span></i></span><span style="color: red;"><i><span style="color: black;"><span face=""Open Sans", sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; color: #151515; display: inline; float: none; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Gli ingredienti della sfoglia sono: 1 chilogrammo di farina di grano tenero tipo 0, 225 gr. di zucchero, 225 gr. di strutto di puro maiale, 250 gr. di vino bianco, due uova e un pizzico di cannella. METHOD-Si crea un impasto omogeneo e si stende la sfoglia, fino a formare fogli dello spessore inferiore ai 5 mm. La preparazione delle cartellate è semplice, ma richiede buona manualità. Si tagliano, con la rotella dentellata, strisce spesse due dita e lunghe fino a 20 cm. Piegate in due nel senso della larghezza e “pizzicate” ad intervalli intermedi di circa 4 cm., esse vengono arrotolate su se stesse a spirale e poste con le parti dentellate verso l’alto. La caratteristica forma di rosa prende corpo con la frittura che le dora e le rende croccanti. Le cartellate vengono, quindi, farcite con vincotto di fichi, miele, mandorle tritate e cannella.</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLKJTMPJ7AKSOYKzW5j_cajBpP9_SVfK3jcYoVRL53dIzx5fV0-Davzcyt4fOVLjdKbmVMkjJG4id_7G764WxdV8IuWahqE8Oub8jxJPLeeScPm7VQKIbHaGK9tSJtYwvGcIDP-AQ3D4k/s1573/BDRU7734.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1573" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLKJTMPJ7AKSOYKzW5j_cajBpP9_SVfK3jcYoVRL53dIzx5fV0-Davzcyt4fOVLjdKbmVMkjJG4id_7G764WxdV8IuWahqE8Oub8jxJPLeeScPm7VQKIbHaGK9tSJtYwvGcIDP-AQ3D4k/s320/BDRU7734.JPG" width="320" /></a></div><br /><br /></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li><span style="color: red;"><i><span style="color: black;">_____<br /></span></i></span></li><li><span style="color: red;"><i><span style="color: black;"><br /></span></i></span></li><li><span style="color: red;"><i><span style="color: black;">Pasta all'arrabbiata _ </span></i></span><br /><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 15px; orphans: 2; outline: currentcolor none 0px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">400 gr di PENNE<br style="box-sizing: inherit; outline: currentcolor none 0px;" />500 gr di POMODORI PELATI<br style="box-sizing: inherit; outline: currentcolor none 0px;" />3/4 PEPERONCINI (secchi o freschi)<br style="box-sizing: inherit; outline: currentcolor none 0px;" />3/4 spicchi d’AGLIO<br style="box-sizing: inherit; outline: currentcolor none 0px;" />1 ciuffo di PREZZEMOLO<br style="box-sizing: inherit; outline: currentcolor none 0px;" />30 g di PECORINO (facoltativo)<br style="box-sizing: inherit; outline: currentcolor none 0px;" />OLIO extravergine d’oliva q.b. METHOD-Per fare la pasta all’arrabbiata per prima cosa mettete dell’olio in una padella, accendete il fuoco e tagliate l’aglio a fettine. Qualora non vi piacesse ritrovarvelo, potete lasciarlo intero per poi toglierlo.Aggiungete la quantità di peperoncino che riuscite a sopportare e aggiungete anch’essi all’olio e all’aglio. Aggiungete dopo un minuto anche il pomodoro.Salate e mescolate per fare insaporire. Cuocete, a fiamma bassa, la salsa per una 10 di minuti al massimo.Cuocete la pasta in abbondante acqua salata, scolatela quando è ancora al dente e trasferitela nella padella con, se necessario, un mezzo mestolo di acqua di cottura.Mescolate, fate insaporire e se vi piace aggiungete del prezzemolo fresco tritato. Impiattate e servite caldo .<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt6gRhooOSUdJgZqcv-VVm0dYJzEAuTxjAIG0Sqg5t-6q8GRrZc7WO1PVzKwJnVeh0m_OmFpRVp5cBQYkzRvI9M5Zz85tXbQ2YQ0VSQ64SFlHxPhIkq6sDVaAJbGnhq3_iEcLharwFbOZ/s1632/IMG_E5027%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1577" data-original-width="1632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt6gRhooOSUdJgZqcv-VVm0dYJzEAuTxjAIG0Sqg5t-6q8GRrZc7WO1PVzKwJnVeh0m_OmFpRVp5cBQYkzRvI9M5Zz85tXbQ2YQ0VSQ64SFlHxPhIkq6sDVaAJbGnhq3_iEcLharwFbOZ/s320/IMG_E5027%255B1%255D.JPG" width="320" /></a></div><br />******</li><li>Rognons de porc au sauce madera _ingredienti e dosi per 4 persone - <br /></li><li> <i style="font-family: "Comic Sans MS", cursive; font-size: 14px; text-indent: 81pt;"><b>-- 4 beaux rognons de porc bien frais et nettoyés</b></i></li><li><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>-- 2 oignons</b></i></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>-- 2 gousses d'ail</b></i></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>-- 12 cl de crème</b></i></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>-- 1 petite boîte de champignons</b></i></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>-- 50 cl de fond brun ( 4 cuil à soupe de Maïzena fond brun à mélanger à l'eau)</b></i></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>-- 2 cuil à soupe de madère</b></i></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>-- sel et poivre</b></i></span></span><br /><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>-- beurre et huile</b></i></span></span><br /> -- FATE COSI >><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>On fait revenir les oignons émincés fin et l'ail émincé dans un mélange beurre/huile</b></i></span></span><b><i> .</i></b><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>Pendant ce temps on va couper nos rognons en fines lamelles (un demi cm env pas plus )</b></i></span></span><b><i> .</i></b><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>Quand
les oignons et l'ail sont dorés on va rajouter nos lamelles de rognons,
on va saler et poivre, on mélange bien et on va laisser revenir pendant
5 bonnes minutes ( si vous les laissez cuire de trop ils durcissent)
.... on réduit le feu sur tout petit .</b></i></span></span><br /> <span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>Dans un bol on va préparer notre fond brun, on ajoute la crème, et on verse cette préparation sur les rognons</b></i></span></span><b><i> .</i></b><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>On
mélange, on ajoute le madère, les champignons, on laisse mijoter encore
2 min le temps à ma sauce d'épaissir et aux champignons de chauffer</b></i></span></span><b><i> .</i></b><span style="font-size: 14px;"><span style="font-family: Comic Sans MS, cursive;"><i><b>On sert avec du riz !!!</b></i></span></span></li><li> </li><li> </li><li>*****</li><li><br /></li><li>Struffoli _ingrédients et quantités pour 10/12 portions - environ 520 gr
de farine 00, plus une poignée pour la planche à pâtisserie -.4 petits
œufs (ou 3 œufs moyens et un peu moins de farine) - 70 gr de sucre - 25
ml de liqueur Strega - 86 gr de saindoux -zestes finement râpés de 1/2
citron et 1 orange - 16 g (1 sachet) de levure chimique - sel - 500 gr
de miel d'orange - 2 cuillères à soupe de sucre - 1 mandarine biologique
- huile de friture - 150 gr de zestes de cédrat confits en dés - 2
cuillères à soupe de sucre - 2 cuillères à soupe de sucre - 1 mandarine
biologique - huile de friture - 2 cuillères à soupe en tout de
différentes dragées : qui cannellini (pignons de pin sucrés), anicini
(anis sucrés), diavolilli (fines particules de sucre) et dragées
argentées. MÉTHODE - Mélanger la farine avec la levure et faire un puits
au centre d'une planche à pâtisserie ; ajouter le saindoux en flocons,
le sucre et une pincée de sel, le zeste râpé, la liqueur, puis casser
les œufs, en travaillant d'abord avec une fourchette, puis du bout des
doigts, puis pétrir jusqu'à obtenir une masse uniforme et compacte qui a
bien absorbé toute la farine. Fermez dans un sac en plastique et
laissez reposer pendant environ une demi-heure à température ambiante,
ou au réfrigérateur pendant une journée. Roulez la pâte en saucisses
d'un peu moins d'un doigt d'épaisseur et de quelques travées de
longueur, farinez-les bien sur tous les côtés si nécessaire, puis
coupez-les en petits morceaux, en les soulevant avec une spatule pour
les aérer et les séparer ; tamisez-les très bien si vous avez utilisé de
la farine et étalez-les sur un plateau propre. Je n'ai pas ajouté de
farine mais j'ai travaillé chaque boulette entre les paumes de mes mains
pour lui donner une forme ronde.Faites-les frire dans l'huile chaude
d'une poêle à bords hauts, une ou deux poignées à la fois, sans trop les
laisser dorer ou elles deviendront dures (mais c'est selon le goût), et
égouttez-les sur du papier absorbant. Attention, l'huile monte et fait
beaucoup de bulles, mieux vaut la remplacer à la moitié du temps de
friture.Chauffer le miel avec le sucre et la mandarine coupée en 8-10
segments avec le zeste, en portant presque à ébullition. Ajoutez les
struffoli tous ensemble et presque tous les fruits confits et laissez
mijoter pendant quelques minutes à feu très doux, en remuant
constamment, afin qu'ils absorbent complètement le miel.Mettez les
mandarines de côté, versez les struffoli sur un plat de service
fraîchement graissé et façonnez-les en beignet à l'aide d'un citron
coupé en deux ou du dos d'une cuillère humide.<br />Décorez avec les
amandes sucrées et le reste des fruits confits, puis disposez les
segments de mandarine sur le dessus de manière radiale et laissez
refroidir, afin que tout se fige et soit facile à transporter. Le gâteau
est meilleur après un bon repos, même de quelques jours, sous un filet
en forme de cloche, qui évite la poussière mais le laisse respirer. Les
doses sont généreuses, mais elles durent jusqu'à une semaine et sont
consommées avec gourmandise pendant toute la période des fêtes.<br /><br /><img class="mceItemNoResize" data-mce-src="https://static.skyrock.net/img/transparent.png" height="0px" id="skyplaceholder_0" mce_advimageresize_id="f_text_mce_3" src="https://static.skyrock.net/img/transparent.png" width="0px" /><br /></li><li><br /></li><li><br /></li><li><br /></li><li>***<br /><p></p></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li class="wprm-recipe-ingredient" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; font-style: inherit; font-weight: inherit; line-height: 1.5em; list-style: outside; margin: 0px 0px 10px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"><span style="color: red;"><i><span style="color: black;">LASAGNE di ZUCCHINE _INGREDIENTI e DOSI _</span></i></span> - <span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">250</span><span> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">gr</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">sfoglie per lasagna</span><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"> -4</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">zucchine</span><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"> -200</span><span> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">ml</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">besciamella</span><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"> -1/2 </span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">mozzarella</span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"> q.b</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">sale</span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"> - q.b.</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">olio di oliva</span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">- </span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">parmigiano grattugiato</span><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"> 1</span><span> </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">scalogno -METHOD -</span><span style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">Se usate le sfoglie crude allora cuocetele 4-5 minuti in acqua salata prima di utilizzarle, a cottura terminata, scolare la pasta e passarla sotto l’acqua fredda per arrestarne la cottura. Io ad esempio utilizzo la sfoglia precotta quindi evito questo passaggio .</span><span style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"><span style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">Mettere
sul fuoco una padella con un goccio di olio, aggiungerci lo scalogno
tritato e soffriggere. Lavare le zucchine, eliminare le estremità e
grattugiarle.</span><span style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"></span></span><div class="wprm-recipe-instruction-text" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px 0px 5px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"><span style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">Saltare
una decina di minuti in padella, non di più per farle mantenere il
colore acceso. Aggiustare di sale.Prendere una teglia in ceramica o
vetro, versare un goccio di olio sulla base, spalmare della besciamella e
ricoprire con il primo strato di sfoglie.Sopra ricoprire con le
zucchine, aggiungerci un paio di cubetti di mozzarella, un cucchiaio di
besciamella distribuita e del parmigiano.Ricoprire con altra sfoglia e
continuare lo stesso procedimento finchè non terminate gli
ingredienti.L’ultimo strato dovrà essere prima besciamella, poi le
zucchine che potete sia usare quelle grattugiate che a spicchi sottili e
infine un'abbondante manciata di parmigiano. Infornare a 180 gradi nel
forno pre riscaldato per circa 60 minuti, in superficie dovrà formarsi
una bella crosticina .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfy4UZQLyP1W0DjhGGV6QBkvzcqRdkGVSvVwK0oqUtejaoXPBTRbGkAEbV7np3CeP40f58NwFUUHvfkNGkg6eeCEBluR2JvzFHBJEwkE77wnqQwdG-ULuqrDAIUBdzBIMFbU3FwRxUa8q7/s1299/IMG_E4980%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1299" data-original-width="959" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfy4UZQLyP1W0DjhGGV6QBkvzcqRdkGVSvVwK0oqUtejaoXPBTRbGkAEbV7np3CeP40f58NwFUUHvfkNGkg6eeCEBluR2JvzFHBJEwkE77wnqQwdG-ULuqrDAIUBdzBIMFbU3FwRxUa8q7/w295-h400/IMG_E4980%255B1%255D.JPG" width="295" /></a></div><br />.</span></div><span style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; display: block; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">-</span><ul class="wprm-recipe-instructions" style="-webkit-font-smoothing: antialiased !important; -webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16.5px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: outside; margin-block: 0px; margin: 0px; orphans: 2; outline: currentcolor none 0px; padding-inline-start: 0px; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-rendering: optimizelegibility; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"><li class="wprm-recipe-instruction" id="wprm-recipe-31222-step-0-3" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; font-style: inherit; font-weight: inherit; line-height: 1.5em; list-style: decimal; margin: 0px 0px 10px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"><br /></li></ul><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased !important; border: 0px none; box-sizing: border-box; font-family: inherit; font-size: 16.5px; font-style: inherit; font-weight: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;"></span></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li><span style="color: red;"><i><span style="color: black;"> </span></i></span></li><li><span style="color: red;"><i><span style="color: black;">Zucchine a scapece _ingredienti e dosi -</span></i></span> 6 zucchine aglio -aceto di vino bianco -menta fresca -olio extra vergine di oliva - sale .METHOD-Per preparare le zucchine alla scapece, iniziate lavando accuratamente le zucchine. Dopo averle ben asciugate con l’aiuto di carta da cucina, spuntatele e tagliatele a rondelle.Friggete le zucchine in abbondante olio extra vergine di oliva ben caldo, poche alla volta. Non appena saranno dorate, scolatele e adagiatele su un foglio di carta da cucina, in modo da assorbire l’olio in eccesso.Lavate la menta e asciugatela. Sbucciate qualche spicchio di aglio e tagliatelo a fettine. Trasferite le zucchine fritte in un recipiente e conditele con l’aglio, le foglioline di menta, il sale e circa 50 g di aceto di vino. Lasciate marinare per almeno 2 ore prima di servirle.<span style="color: red;"><i><span style="color: black;"> </span></i> </span><br /> **************<br />
<i><b><span style="color: #274e13;">Pasta alle Mazzancolle & Anacardi _( cooking chef adrianomennillo) <span style="background-color: yellow;">Ingredienti e dosi per 2/3 persone . 2 spicchi di aglio , 230/250 gr di Mezze Maniche ( type , half sleeve ) - 1/2 bicchierino di cognac - 150 gr di mazzancolle - 100 gr di Anacardi - olio extravergine d'oliva - 1 foglia di lauro - prezzemolo trito _<span style="color: red;">Method - <span style="background-color: #cccccc;"><span style="color: #274e13;">in
un tegame con olio d'oliva , schiacciate l'aglio e con la foglia di
lauro , fate soffigere , una volta imbiondito l'aglio , eliminate il
tutto e aggiungetele mazzancolle lavate e pulite , fate cuocere per 3 o 4
minuti e bagnate con il cognac a piacere , aggiungete poco olio
etravergine e mettete da parte , una volta portato a ebolizione l'acqua ,
fate cuocere la pasta al dente ( quindi toglietela un minuto prima ) e
aggiungete la pasta nel tegame assieme alle mazzancolle , fate cuocere
per un minuto , servite con prezzemolo trito e Anacardi , a piacere li
potete aggiungere nel tegame all'ultimo minuto , oppure a freddo ( tipo
photo)</span></span></span></span></span></b></i><br />
<i><b><span style="color: #274e13;"><span style="background-color: yellow;"><span style="color: red;"><span style="background-color: #cccccc;"><span style="color: #274e13;">******<span style="color: red;">N.B > 100 gr di ANACARDI .</span></span></span></span></span></span></b></i> Acqua 3 gr __Carboidrati 33 gr _Proteine 15 gr _Grassi 46 gr _Colesterolo 0 gr _Fibra totale 3 gr_Sodio 16 mgr_Potassio 565 mg_Ferro 6 mg_Calcio 45 mg_ Fosforo 490 mg _Magnesio 260 mg_Zinco 6mg_Rame 2mg_Selenio 12µg_Vitamina B1 0,2 mg _ Vitamina B2 0,2 mg_Vitamina B3 1 mg _Vitamina A 0 µg _Vitamina C 0 mg .</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36n8UdwVfcWg1e07QaC2w7Oaz153LTbS8c1GiRiJyHerRnnGNgECwgPGCd7Ke05MSyHuIiLZYohigyN-vv662gtNPDewduSEMp0y28Bqkx7SC5rtAM_r7oqf1kdXCcSjxrhehBXEHh8Vc/s1600/wineAnacardi.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: red;">PHOTO & COOKING CHEF adrianomennillo / 2016 </span><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36n8UdwVfcWg1e07QaC2w7Oaz153LTbS8c1GiRiJyHerRnnGNgECwgPGCd7Ke05MSyHuIiLZYohigyN-vv662gtNPDewduSEMp0y28Bqkx7SC5rtAM_r7oqf1kdXCcSjxrhehBXEHh8Vc/w320-h320/wineAnacardi.jpg" width="320" /></a></div>
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<ul>
<li><span style="color: red;"> <span style="color: blue;">foto & spaghetti vodka , mazzancolle all'Adriano by adrianomennillo_ </span></span></li>
<li><span style="color: red;"> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuo2qhV6lPxd7uXceN_yGm-ApdK8YuvnOi3MG4qomFwTP6bhsEQWAFq_Gi-nXI0OLri6uEGRFg4ndbxBdkjXmfWfaK6LkvG3Idw9WP8IGkMyWmL4Eel6UJ-RQKb1AbTdn_joCbajQR2m8/s1600/spaghettivma.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuo2qhV6lPxd7uXceN_yGm-ApdK8YuvnOi3MG4qomFwTP6bhsEQWAFq_Gi-nXI0OLri6uEGRFg4ndbxBdkjXmfWfaK6LkvG3Idw9WP8IGkMyWmL4Eel6UJ-RQKb1AbTdn_joCbajQR2m8/s1600/spaghettivma.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SrW7KOLVKQEspp-3p7zURWMpTA4TpSK0taT6pPvwDq0pku1krxBNb4XMeIPGIDiV7MNA_b4AGpt9Hync-jzYzBYEaG8Ky12uSJxGurT07bgvh7CNiWIytxBMqQnLLHZMPbSM6_8nZDbh/s1600/matrimonio+014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SrW7KOLVKQEspp-3p7zURWMpTA4TpSK0taT6pPvwDq0pku1krxBNb4XMeIPGIDiV7MNA_b4AGpt9Hync-jzYzBYEaG8Ky12uSJxGurT07bgvh7CNiWIytxBMqQnLLHZMPbSM6_8nZDbh/s320/matrimonio+014.JPG" width="320" /></a></div>
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<li><span style="color: red;"> </span></li>
<li><span style="color: red;">Spaghetti Vodka , Mazzancolle all'Adriano _ ingredienti per 4/5 persone :<span style="background-color: yellow;">
400 gr di mazzancolle , 400 gr di spaghetti ( di grano duro ) 1/2
bicchiere di vodka ( io preferisco la Smirnoff ) , poca salsa di
pomodoro , 2 aglio interi , prezzemolo trito _ <span style="color: purple;">prèparation : </span></span></span>pulite
sotto l'acqua fredda le mazzancolle , la metà eliminate la testa , a
parte in un tegame fate imbiondire l'aglio schiacciato , una volta
imbiondito , eliminateli , aggioungete le mazzancolle e fate imbiondire a
fuoco vivo , dopo 4/6 minuti aggiungete la vodka e fate evaporare ,
solo adesso aggiungete la salsa di pomodoro e fate cuocere per 8/10
minuti , intanto a parte fate cuocere gli spagnetti al dente , scolate
un minuto prima e aggiuneteli nella padella delle mazzancolle , fate
cuocere rigirando per un minuto , spegnete il fuoco e aggiungete il
prezzemolo trito , servite questo piatto caldo _<br />
<span style="color: #274e13;">** <b><span style="color: magenta;">conseil du chef adrianomennillo</span></b> _ </span>la
mazzancolla ha 10 zampe si differisce dal gambero per il colore grigio (
rispetto al gambero è più grossa ) quindi state attenti perchè a volte
vendono la mazzancolla per gambero ; la mazzancolla nasce maschio , poi
cambia sesso e diventa femmi<i><span style="color: purple;">na_</span></i></li>
<li><i><span style="color: purple;"> </span></i></li>
<li><i><span style="color: purple;"> ^^^^^^^^^^^^^</span></i></li><li><i><span style="color: purple;"> </span></i></li><li><i><span style="color: purple;"> </span></i><h1 class="bloc_title">
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Youvetsi a l'agneau _ ( Grecia ) -INGREDIENTI e DOSI per 2/3 persone :<br /><br /> <b>700 gr de gigot d'agneau</b> - <b>500 gr de tomates</b> - <b>200 gr d'oignons</b> - <b>3 gousses d'ail</b> <b>1 cuillère à café de concentré de tomates</b> - <b>paprika</b> <b>thym séché</b> -<b>100 gr de graviéra râpé (ou de mozzarella râpé - évitez les fromage trop prononcé d'origine autre que grec )</b> <b>200 gr de kritharaki (pâtes en forme de grain de riz)</b> <b>sel, poivre</b> ,:fate cosi >><span style="text-decoration: underline;"></span><br />Préchauffez le four à thermostat fort (7 = 220 °C)Taillez la viande en dés de 3 cm. environ.Hachez finement les oignons et l'ail.Pelez et concassez les tomates (ou ouvrez une boites de tomates concassées).Saisissez à feu vif la viande dans une sauteuse avec de l'huile.Ajoutez les oignons et l'ail émincés.Faîtes revenir sur feu moyen jusqu'à ce que les oignons deviennent translucides.Ajoutez les tomates et poursuivez la cuisson 5 minutes.Délayez le concentré de tomates dans 25 cl d'eau chaude.Arrosez le contenu de la sauteuse avec le concentré dilué.<br />Mettez-y du paprika, du thym. Salez et poivrez et remuez.Mettez
le mélange légumes - viandes dans un plat à four recouvert d'une
feuille de papier d'aluminium. Ou d'un couvercle s'il est adapté.
Laissez cuire 1 heure.Faîtes cuire les pâtes (kritharaki) dans une grande casserole d'eau salée puis égouttez les.A la fin de la cuisson de la viande, mélangez les pâtes avec la viande et remuez. Laissez cuire encore quelques minutes.Parsemez le Youvetsi à l'agneau de fromage râpé et servez chaud ou même gratiné.<br /> PS:
si vous préparez votre plat la veille. Ne cuisez pas trop les pâtes,
car elles absorberont toute l'humidité contenu dans le plat durant le
repos. Encore mieux, une heure avant de servir, faites les cuire 12min.
et insérez-les dans le plat 20 min au four puis gratinez 10 min avec le
fromage.</div></div></li><li><i><span style="color: purple;"> </span></i></li><li><i><span style="color: purple;"> </span></i></li><li><br /></li><li><i><span style="color: purple;"> ******************* Rosa anno 2021 - <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp5WbAN8vUJbMRsRufIR1L6mTttwRAr8Gp-qJap30LSPhkMcvUWsS-18sitLJOy7I1zZFighRW_JP0EIvtqm1ufjC6uz1Xr8bFc-KHfu49d6mYwA_CeQCEQpQSkMuBbwuBa1u2hZYzH_B/s2048/IMG_4089%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp5WbAN8vUJbMRsRufIR1L6mTttwRAr8Gp-qJap30LSPhkMcvUWsS-18sitLJOy7I1zZFighRW_JP0EIvtqm1ufjC6uz1Xr8bFc-KHfu49d6mYwA_CeQCEQpQSkMuBbwuBa1u2hZYzH_B/s320/IMG_4089%255B1%255D.JPG" width="320" /></a></div><br />************</span></i></li>
<li><i><span style="color: purple;"> </span></i></li>
<li><i><span style="color: purple;"> <span style="color: #274e13;"><b>Minced Pork - ingredienti e dosi per 4 persone_</b></span></span></i><i><span style="color: purple;"><span style="color: #274e13;"><b>2 tbsp fermented black beans - 6 tbsp tomato ketchup - 1½ tbsp vegetable oil - 1 tbsp minced ginger -<br />
1 tbsp minced garlic - 1 tsp thinly sliced spring onions (white part) -<br />
2 bird's eye chillies, or to taste, wash, trim and chop roughly -<br />
300 gr fatty pork belly, mince roughly, by hand if possible -<br />
1 tbsp Shaoxing wine - 1 tsp sugar - 2 tsp diced spring onions (green part) -<br />
<span style="background-color: yellow;">_fate cosi_</span>Soak fermented black beans in 2 tbsp water for 5 minutes. Drain, mix the liquid with ketchup, and chop beans roughly.In a just smoking wok, heat vegetable oil till very hot. Add ginger and
stir-fry over high heat till lightly golden. Add fermented black beans,
garlic, chillies and spring onions (white part). Stir-fry till fragrant.
Add minced
pork and stir-fry till wok is hot again, jabbing to break up meat into
small pieces. Drizzle with wine and stir through. Drizzle with ketchup
mixture. Stir till absorbed. Drizzle with 2 tbsp water. Stir through.
Add sugar and another 2 tbsp water. Stir a few minutes till sauce is
reduced. There should be just enough to keep the meat nicely moist. If
not eating within 10 minutes, leave sauce a bit thin because it thickens
slightly as it sits.Taste and adjust seasoning if necessary. Turn off heat. Sprinkle with
spring onions (green part). Plate and serve with steamed rice or plain
Teochew porridge.
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Cassoulet Landais > INGREDIENTI e DOSI >> Faire trempez les haricots pendant 12 heures -750 gr de haricots blancs -500 gr de mouton<br />500 gr de saucisse de toulouse -750 gr de confit d'oie >>>>>>La graisse du confit d'oie :<br />4 oignons -3 tomates -4 gousses d'ail -3 verre de vin blanc -8 cuillères à soupe chapelure -<br />1 bouquet garnissez -2 clous de girofle -6 saucisses chipolota -Sel et poivre.FATE COSI >>La veille du repas, mettez les haricots blancs à trempez dans de l'eau froide.Le
jour de la préparation du cassoulet, épluchez les oignons, piquez un
oignon avec les clous de girofle, coupez les couennes. Lavez une tomate
et coupez la en quatre.Egouttez les haricots, mettez les dans
une casserole avec le bouquet garni l'oignon piqué de deux clous de
girofle, les couennes, les quartiers de tomate, le vin blanc.Couvrez
d'eau et amenez doucement à ébulition. Ecumez, couvrez et laissez cuire
à feu doux pendant 1H30. Salez et poivrez à mi-cuisson.Coupez la poitrine de mouton et les saucisses de toulouse en morceaux.<br />Faire
fondre 5 cuillères à soupe de graisse de confit d'oie dans une cocotte,
mettez y les morceaux de poitrine et de saucisse de toulouse.
Lorsqu'ils sont bien rissollés, égouttez les et mettre de côté.Epluchez l'ail et écrasez les. Epluchez les tomates et coupez les grossièrement.Faire
dorer les oignons émincés dans la graisse d'oie, ajoutez l'ail, les
tomates, cuire doucement quelques minutes à couvert. Ecrasez à la
fourchette.Remettre la viande et la saucisse dans cette sauce,
égouttez les haricots et gardez le bouillon. Ajoutez les à la viande,
arrosez avec du bouillon pour couvrir le tout. Laissez mijotez pendant 1
heure.Trente minutes avant la fin de la cuisson, ajoutez les morceaux du confit d'oie, laissez les rechauffer.Faites chauffer le grill du four.Versez
la préparation dans un large plat en terre. Saupoudrez de chapelure,
faire gratiner au four. Dès que la croûte se forme à a surface du
cassoulet est dorée, mélangez avec précaution pour incorporer la croûte
aux haricots.Saupoudrez à nouveau de chapelure et remettre au
four. Piquez les saucisses chipolata, faîtes les griller, ajoutez au
cassoulet en les enfonçant légèrement.</div></div></li>
<li><i><span style="color: purple;"> </span></i></li>
<li><i><span style="color: purple;"> *************</span></i></li>
<li><b></b>
<span style="color: blue;">Beef a la Tradesman ( Russia ) ingredienti e dosi -- </span>3 lb (1.4 kg) beef fillet - 2 large onion - 2 garlic clove - 2 cup sour cream - 3 bay leaf - 3 tbsp mustard - 3 tbsp flour - Groung ginger, mayoram, black peppercorn, salt on your taste_<b><span style="color: red;">fate cosi -</span></b> Peel the onions, and chop thinly. Wash the meat, cut into medium-size cubes, and stir meat and onions. Place meat with onions into 3 medium-size pots, add the 1 bay leaf,
and some peppercorns into each pot, cover pots with lids, and put into a
cold oven. Heat the oven to 360/400 F (170/200 C), and bake for about 2.5 hours. After that time, stir-fry the flour in a dry large skillet, until a
nutty aroma increases, then add the sour cream, mustard, mayoram,
ginger, and garlic.Stir well, and cook for about 1 minute.Then, pour a sauce into pots, cover, and bake for about 30 more minutes.Serve with any garnish.<br />
</li>
<li> </li>
<li><i><span style="color: purple;"> </span></i></li>
<li><i><span style="color: purple;"> *********</span></i></li>
<li><i><span style="color: purple;"> </span></i></li>
<li><i><span style="color: purple;"> </span></i></li>
<li><i><span style="color: purple;"> </span></i></li>
<li><span style="color: purple;"><b><span style="color: blue;">Scaloppine alla Pulcinella ( Napoli )</span></b></span><i><span style="color: purple;"> Ingredienti e dosi per 4 persone --</span></i><i><span style="color: purple;">400 gr di fesa di vitello - 200 gr di funghi champignon - 100 gr di pomodorini - 80 gr di prosciutto crudo - ½ bicchiere di vino bianco - Prezzemolo tritato -Olio, sale, pepe-<span style="background-color: yellow;">Prèparation- </span></span></i><i><span style="color: purple;"><span style="background-color: yellow;"></span></span></i>Infarinate con cura le fettine di vitello, fatele dorare nell'olio
bollente, salate e aggiungete il vino bianco; quando sarà evaporato
unite il prosciutto, i funghi tagliati a fettine piccole e i pomodorini
schiacciati. Fate cuocere lentamente per circa 30 minuti, quindi
aggiungete il prezzemolo tritato.</li>
<li><i><span style="color: purple;"> </span></i></li>
<li><i><span style="color: purple;"> </span></i><br />
</li></ul><ul><span style="color: #38761d;">.</span></ul>
***********<br />
<ul><span style="color: #38761d;">.</span> </ul>
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<span style="color: purple;">Gizzada ( ricetta famosa Jamaica ) ingredienti _</span>1 cup Water - 1 ½ cups Grated Coconut -<br />
1 ½ lb. Brown Sugar - ¼ tsp. Grated Nutmeg - 1 oz. Butter -<br />
Cooking Instructions>>> Boil water and sugar together to make syrup (low heat) ,,<br />
Add the grated coconut and Nutmeg to the syrup ,,<br />
Stir the ingredients so it does not thicken. Boil for 15 minutes , add the butter ,,<br />
Ingredients for pastry: _2 cups Flour _ Ice water _1 tsp. Shortening _1 tbsp. Butter _ ½ tsp. Salt .<br />
<span face=""trebuchet ms" , sans-serif">_<b>prèparation</b>_</span>Stir ingredients for another 6 minutes. Be sure the butter is not
visible in the filling. Allow the filling to cool . Sift flour and salt together. Cut the butter and shortening in to
small pieces, add to the flour along with the cold water. Make into
pastry (dough). Place the pastry into a plastic wrapping or foil wrap.
Put the pastry in the fridge for ½ an hour. Remove the pastry from the
fridge. Use a rolling pin to roll the pastry on a cutting board to a ¼
inch thickness. (Flour the board first) Cut circles in the pastry using
an 8-oz cup/glass. Cut 16 circles from it. Crimping (Pinch) each of the
pastry circles to form a casing. It will be holder for the filling.
Crimp in a uniform pattern as this will give the decorated effect. Place
the casings on a greased tray and part-bake in the oven (at about 350
degrees Fareinheit for 15 minutes). Place the pasty on a greased baking
sheet. Bake the dough pieces at 350 degrees F for 15 minutes. Remove it
from the oven and then add the filling to the baked pastry. Bake the
gizzadas for another 20 minutes. Remove them from the oven allow to
cool. The gizzadas are now ready to be served.</td>
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<i><span style="color: blue;">Manti ( Ravioli Turcs ) ingredienti e dosi per 2/3 persone -</span></i> 1 paquet de Manti (trop long et trop compliqué à réaliser soi même, les acheter déjà préparé) - 4 pots de yaourt nature - 2 gousses d'ail - 4 cuillères à soupe de concentré de tomate - Épices (Piment rouge pilé ou autres piments) - Feuilles de menthe - Persil - Sel
_<strike>FATE COSI -</strike>Faire chauffer de l'eau dans une casserole jusqu'à ébullition. .Verser les Manti dans l'eau bouillante jusqu'à absorption de l'eau. .Verser les 4 pots de yaourt nature et l'ail haché dans les Manti. .Incorporer le concentré de tomates, les épices, le persil et saler. .Faire cuire sur feu doux pendant quelques minutes.. Rajouter quelques feuilles de menthe fraiche. . Préparer la sauce aux piments en faisant fondre 50g de beurre, 1c.à c. d'huile de tournesol et 1c.à c.de piment rouge pilé. .Verser la sauce pimentée sur le Manti. <br />
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<li><span style="color: red;"><span style="background-color: yellow;"><b><span style="color: blue;">cocktail , Rob Roy _</span></b></span></span><span style="color: red;"><span style="background-color: yellow;"><b><span style="color: blue;"><span class="ff2 fc0 fs11">Whisky (60%), Vermouth (40%), Angostura (una goccia), Ciliegia.>> </span><span class="ff2 fc0 fs11">Preparare nel mixing glass. Miscelare il whisky, il vermouth e
l'angostura nelle quantità indicate. Servire in coppetta da cocktail e
decorare con una ciliegia.</span></span></b></span> </span></li>
<li><span style="color: red;"> </span></li>
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<li><span style="color: red;"><span style="background-color: magenta;"><b><span style="color: yellow;">cocktail , Yamagata ___</span></b></span></span><span style="color: red;"><span style="background-color: magenta;"><b><span style="color: yellow;"><span class="ff2 fc0 fs11">Sakè (60%), Vermouth (40%), Creme di menta verde (uno spruzzo), Ravanello, Lattuga.>> </span><span class="ff2 fc0 fs11">Preparare nel mixing glass con poco ghiaccio. Versare la crema di
menta verde, il sakè ed il vermouth (preferibilmente vermouth dry).
Decorare con un ravanello ed una foglia di lattuga. Servire in una
coppetta da cocktail.</span></span></b></span> </span></li>
<li><span style="color: red;"> </span></li>
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<span style="color: blue;"><span style="background-color: yellow;"><i><b>Bouchèes à la reine _</b></i></span> </span><span style="background-color: yellow;"><b><span style="color: red;">ingredienti e dosi ,</span></b></span>pour 6 bouchées Un ris de veau de 150 gr - 200 gr de dinde - 100 g de champignons de Paris
- 40 gr de beurre - 30 gr de farine 1 jaune d'oeuf - 50 gr de crème
fraîche épaisse (1 cuillère à soupe bombée) - <a href="http://stationgourmande.canalblog.com/archives/2005/09/10/793703.html">un bouquet garni</a> (vert de poireau, queues de persil plat, laurier, feuille de céleri branche, thym) - sel, poivre - 6 vol-au-vent<b>- Temps de préparation</b> : 2 heures _<b>Niveau</b> : un peu difficile (pour la préparation du ris de veau) ou moyen si vous remplacez le ris de veau par des quenelles<b>- </b><span style="color: blue;">La Veille:_</span>. Préparez votre ris de veau comme je l'explique ci-dessus.LE LENDEMAIN . Confectionnez votre bouquet garni.. Découpez en petits dés l'escalope de dinde. Passez rapidement les
champignons à l'eau froide, essuyez-les et détaillez-les en petits dés.Remplissez une grande casserole d'eau froide (environ 2 litres),
ajoutez-y la dinde, les champignons, le bouquet garni et une bonne
pincée de sel. Portez doucement à ébullition.Pendant ce temps, coupez en petits dés le ris de veau. Lorsque
l'eau commence bouillir, ajoutez le ris de veau. Comptez à partir de ce
moment 5 minutes de cuisson.Passez le salpicon de dinde, champignons et ris de veau au tamis
et gardez 400 ml le bouillon de volaille au chaud. Jettez le bouquet
garni. Faîtes fondre le beurre à feu moyen et versez en une seule fois la
farine. Mélangez au fouet et laissez cuire une petite minute en prenant
garde que ce roux ne brûle pas. Mouillez petit à petit avec le bouillon
de volaille, louche après louche. Faîtes cuire cette sauce environ 15
minutes à feu moyen en mélangeant de temps en temps.Mélangez le jaune d'oeuf dans un bol avec la crème, versez une
louche de sauce et fouettez immédiatement. Cette étape permet de bien
lier votre sauce et d'éviter la cuisson du jaune. Reversez le contenu du
bol dans la casserole de sauce, augmentez le feu, fouettez vivement et
éteignez le feu dès ébullition. La sauce doit être onctueuse et napper
une cuillère en bois. Goûtez et rectifiez l'assaisonnement en ajoutant
sel et poivre.Versez le mélange de dinde, de champignons et de ris de veau dedans et réservez au frais.Préchauffez le four à 180°C. Sortez la garniture à la reine
refroidie et disposez-la dans les vol-au-vent. Comptez 10 minutes de
cuisson et servez sans attendre.<br />
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<b><i><span style="color: blue;">Dulce de leche - ingredienti e dosi .</span></i></b>Whole milk 4 cups - Sugar 1 1/4 cups - Vanilla 1 teaspoon - Baking soda 1/4 teaspoon_<i><span style="color: red;">FATE COSI .</span></i>Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely..Set
the saucepan over medium heat and bring to a boil. Reduce heat to very
low and simmer, stirring frequently, until thickened and caramelized,
about 1 to 1 1/2 hours..Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.<br />
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<b><i><span style="color: purple;">Filet de chevreuil et potiron- Ingredienti e dosi :</span></i></b>750 gr de filet de <a href="http://cuisine.notrefamille.com/recettes-cuisine/recette-chevreuil-_18-ingredient.html"><span style="color: black;">chevreuil</span></a> - 2 cuillères à soupe de <a href="http://cuisine.notrefamille.com/recettes-cuisine/recette-porc-_25-ingredient.html"><span style="color: black;">poitrine fumè</span></a> coupée en dés-sel - poivre - <span style="color: red;">>per la purèe : 750 gr de pommes de terre - 450 gr de chair de potiron - 1 cucchiaio à cafè de curcuma - 80 gr di burro- </span>200 ml de lait chaud - 1 cuillère à soupe de vinagre - sel - noix de muscade -<span style="color: red;">per la sauce aux airelles >></span> 500 gr d’airelles , 2 cuillères à soupe de <a href="http://cuisine.notrefamille.com/recettes-cuisine/recette-sucre-_436-ingredient.html"><span style="color: black;">sucre </span> , </a>2 cuillères à café de Maïzena<b> - <span style="color: purple;">per la dècorazione ; </span></b>thym _<strike><b><i><span style="color: magenta;">fate cosi -</span></i></b></strike>Pelez les pommes de terre et faites- les cuire à l’eau bouillante salée, égouttez et passez encore chaud au presse-purée..Ajoutez le lait chaud et 40 g de beurre..Pendant ce temps faites cuire la chair de potiron coupée en dés avec le curcuma dans 40 g de beurre avec 1 petite tasse d’eau.Quand le potiron est cuit, mixez- le et ajoutez à la
purée de pommes de terre. Assaisonnez avec le vinaigre, sel et noix de
muscade .Lavez, triez les airelles, faites les bouillir avec 150
ml d’eau et le sucre, écrasez un peu et faites cuire à petits bouillons
pendant environ 4 minutes.Délayez la Maïzena et ajoutez aux airelles, mélangez, faites reprendre l’ébullition et laissez prendre.,Faites revenir les dés de poitrine fumée dans une poêle à petit feu jusqu’à ce qu’ils soient croustillants.Enlevez la poitrine fumée de la poêle, réservez et utilisez pour une autre recette.Faites saisir le filet de chevreuil dans cette graisse de tous les côtés.Diminuez la température, couvrez et continuez la cuisson pendant 10 minutes.Sortez la viande de la poêle, salez, poivrez et gardez au chaud dans une feuille d’aluminium.Mettez la purée et la sauce dans les assiettes et posez les filets coupés en biais par-dessus. Décorez avec le thym.<br />
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<span style="background-color: yellow;"><b>Solomillo mozarabe picante > ingredienti e dosi _</b></span> 1 solomillo de 1 kg - 5 cucharadas de salsa de soja -2 cucharadas de miel templada -1 cucharadita de jengibre molido -1 cucharadita de Has el Ranout -1/2 cucharadita de tomillo seco -1/4 cucharadita de canela en polvo -1 pizca de sal (sólo para los solomillos) -1 pizca de pimienta blanca (sólo para los solomillos) -1 cebolla picadita -Hierbabuena seca -Aceite de oliva (como 3 cdtas) -1 cucharadita de maicena 150 ml de vino blanco<i><span style="color: red;">-fate cosi -</span></i>En la receta anterior la carne lleva maceración, en esta no. Cortar el solomillo a medallones, salpimentar y pasarlo por la plancha o sartén, reservar. En un bol mezclar la soja, la miel templada y las especias, añadirla a
la plancha o sartén donde hemos dorado el solomillo,sólo uno o dos
minutos, veréis que queda como un caramelo, por otra parte desleir la maicena en el vino bianco <span style="color: blue;">( nò alcool )</span>,<span style="color: red;"><i> </i></span>en una olla, en mi caso la fussioncook poner en la cubeta un poco de aceite y freir la cebolla picadita.Añadir la carne con el jugo que haya soltado, la mezcla de especias y el vino con la maicena.,menú manual 15 minutos, en olla lo calculamos pero teniendo en cuenta
de añadir un poco de agua porque la olla express si suelta vapor. A
la hora de servir espolvorear con hierbabuena picada, la que yo le puse
es de mis macetas y la fuí secando este verano para tener siempre
hierbabuena.</h1>
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<u><i><span style="color: blue;">Dorat con salsa de Anchoas y patatas panaderas > <span style="color: magenta;">ingredienti e dosi </span></span></i><b><i><br /></i></b></u><br />
<div>
1 dorada mediana por comensal , 6 tomates , Una docena de filetes de anchoa , 6 cucharadas de mantequilla , 1 diente de ajo , Albahaca , Tomillo , Perejil , Sal , Aceite virgen extra de oliva
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<span style="color: red;">fate cosi > preparacion > </span>En un mortero machacamos la mantequilla con media docena de hojas de
albahaca, los filetes de anchoa, un poco de tomillo, el diente de ajo,
un poco de perejil y un puñado de sal. Emulsionamos el resultado con
medio vaso de aceite de oliva.
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<div>
Limpiamos bien y desescamamos las doradas. Con parte de la salsa
obtenida y la ayuda de una brocha "pintamos" el interior del pescado
mientras que con el resto cubrimos el exterior. </div>
<div>
Cortamos los tomates en rodajas y con ellos cubrimos el fondo de una
cazuela que pueda ir al horno. Colocamos sobre la cama de tomates las
doradas y las cubrimos con el resto de las rodajas de tomates.
Introducimos al horno precalentado durante 45 minutos a 180 grados ( o
hasta que el pescado se observa bien hecho) . Se sirven sin el tomate
espolvoreadas de perejil.</div>
<span style="color: blue;">Patatas panaderas per accompagnare ( de acompanamiento )<b> </b></span> 2/3 Patatas - 1 cebolla grande - Ajo - Sal<br />
<div>
Pimienta negra molida - Aceite virgen extra de oliva<span style="color: magenta;"> - ( fate cosi ) </span>Pelamos
y cortamos las patatas en rodajas de medio dedo de anchura, más o
menos. La cantidad de patatas a emplear varía según el número de
comensales pero también depende del tamaño de fuente del cual disponemos
para colocar en el horno. Recomiendo no hacer más de una capa de
patatas. Cortamos la cebolla en aros y depositamos en la fuente. Luego
colocamos las patatas. Picamos muy finos dos dientes de ajo y los
espolvoreamos. Salpimentamos al gusto. Finalmente cubrimos con aceite
virgen de oliva a ras y removemos para que los ingredientes unten bien
las patatas. Precalentamos el horno a 180 grados y con veinte minutos
debería ser suficiente. Este periodo puede ser más o menos largo puesto
que el objetivo es conseguir que la patata quede frita o dorada de forma
externa y blanda y cocida por dentro.
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<b>Torta de Merengue <i><span style="color: red;">-ingredienti e dosi > </span></i></b>12 Claras de Huevo -3 Tazas de Azúcar -<br />
<b>Para el Relleno:</b> 1 Litro de Crema de Leche -3 Chirimoyas Grandes - Azúcar _<span style="color: blue;">preparacion -</span><br />
Bata 4 claras de huevo a punto de nieve para
cada disco de merengue. Añada poco a poco 1 taza de azúcar
y mescle bien. Ponga un disco de papel cebolla de 30 cm de diametro encima
de un molde, cubra con merengue y lleve al horno a 200º durante 90
minutos. El merengue debe quedar blanco y duro. Repita la operación
con los otros discos. Vierta el fruto de la chirimoya sin pepas en un recipiente.
Aparte, bata la crema de leche a punto de nieve, añada azúcar,
luego la chirimoya y mescle bien. En una fuente ponga un disco de merengue,
cubra con la mitad de la crema de chirimoya, tape con otro disco de merengue,
vierta el resto de la crema de chrimoya y tape con el tercer disco de merengue.
Decore con crema de leche batida y refrigere 1 hora. Sirva.<br />
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<b><span style="color: blue;">Alcachodas a la Florentina > ingredienti e dosi _ </span></b>6 fondos de alcachofas<span style="color: blue;"><b> -</b></span>3/4 de kg de espinaca -4 cabezas de cebolla china picadita -2 cucharadas de mantequilla -3 cucharadas de harina -Vinagre -1/2 taza de leche caliente -Sal, pimienta, nuez moscada al gusto -100 gr de queso parmesano<span style="color: red;">-preparaciòn> </span>Sancoche los corazones de alcachofa en agua con 2 cucharadas de harina y un chorrito de vinagre. Retirar. -a parte saltear la cebolla en mantequilla y agregar la espinaca bien lavada y picada, salpimentar. Con esta mezcla rellenar los corazones de alcachofa. Para la salsa fría la harina con la mantequilla y forme una pasta,
remueva y añada la leche poco a poco, sazone con sal, pimienta y nuez
moscada al gusto. Incorpore casi todo el queso, reserve 2 cucharaditas para espolvorear.
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Bañe las alcachofas con la salsa y espolvoree con el resto de queso parmesano., Lieve a gratinar al horno medio _<br />
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<span style="color: blue;">Canederli allo speck > </span><b><span style="color: blue;"></span><i><span style="color: blue;">ingredienti e dosi per 4 persone _</span></i></b> <i>1
kg. di pane raffermo, ½ l. di latte, 40 gr. di farina, 2 l. di brodo di
carne, 1/2 cipolla, pepe, sale, prezzemolo, erba cipollina, 100 gr.
parmigiano, 3 uova, 250 gr. di speck, 30 gr. di burro, 1 spicchio
d’aglio.</i><b><i><span style="color: red;"> - method> </span></i></b> mettere in una
scodella il pane raffermo tagliato a dadini di circa un centimetro,
aggiungere le uova sbattute con un pizzico di sale e di pepe e il latte,
lavorare con una mano e lasciare riposare il composto per circa 30
minuti. In una pentola antiaderente rosolare la cipolla tritata con il
burro, unire lo speck tagliato finemente e cuocere a fuoco lento per
circa 2-3 minuti. Lasciare raffreddare il soffritto; una volta tiepido
incorporarlo all’impasto di pane aggiungendo il prezzemolo pestato, il
formaggio grattugiato, l’aglio tritato e la farina. Amalgamare il tutto
con cautela e far riposare per 30 minuti. Prendere poco impasto con le
mani inumidite e farlo ruotare formando delle palline di circa 5-6
centimetri di diametro. Preparare il brodo di carne, quindi cuocere i
canederli per circa 20 minuti a fuoco moderato per evitare che si
rompano durante la cottura. Servire i canerderli nel brodo caldo oppure
scolarli e servirli asciutti, aggiungendo burro fuso e salvia. In
entrambi i casi spolverizzare il piatto con erba cipollina tagliuzzata. </div>
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<span style="color: red;">Branzino con scampi e carciofi _ ingredienti e dosi :</span>1 branzino pulito di circa 1 kg -8 scampi -<br />
1/2 bicchiere di vino bianco -1/2 bicchierino di Cognac o brandy -8 carciofi -2 scalogni -1 carota -<br />
2 dl di brodo di pesce -1 costa di sedano -1 limone -olio extravergine di oliva -sale -<span style="color: blue;">prèparation :</span><br />
Tagliare
il gambo dei carciofi, eliminare le foglie esterne più dure e privarli
delle punte. Dividerli a metà, nel senso della lunghezza, eliminare
l\'eventuale fieno interno e poi tagliarli a spicchietti. Tuffarli, man
mano, in una ciotola con acqua fredda acidulata con il succo di limone.Spellare gli scalogni, tagliarli a fettine e farli rosolare per 2-3 minuti in una padella con 3 cucchiai di olio.Sgocciolare i carciofi e unirili agli scalogni, salarli, irrorarli con il vino e cuocerli a fuoco medio per 5 minuti.Disporre il branzino in una teglia (o nella placca) foderata con carta
da forno bagnata e strizzata, mettere nella pancia 2 fettine di limone,
condire con 3 cucchiai di olio, unire i carciofi, salare leggermente;
irrorare il branzino con il brodo di pesce, coprire con 1 foglio di
alluminio e cuocere in forno già caldo a 180 °C per 25 minuti.Spellare, spuntare, lavare e asciugare la carota; poi tagliarla a
dadini. Lavare e asciugare il sedano, eliminare i filamenti e tagliarlo a
pezzettini. Pulire gli scampi, tenendo da parte le teste. Rosolare le verdure in una padella con 3 cucchiai di olio e aggiungere
le teste e i gusci degli scampi; cuocere a fuoco medio per 3-4 minuti,
schiacciare gusci e teste ed eliminarli. Aggiungere anche le code degli
scampi private del guscio, farle cuocere per meno di un minuto, bagnarle
con il Cognac (o il brandy) e infiammarle. Togliere dal forno il pesce, trasferire nella teglia le verdure e gli
scampi, rimettere la teglia in forno per qualche minuto e servire.<br />
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<span style="color: red;"><b>MACCHERONI alla CHITARRA</b></span>
<b>-ingredienti per 6 persone</b><br />
700 gr. di farina - 6 uova - 200 gr. di carne di manzo macinata -200 gr. di agnello -200 gr. di maiale magro - 2 scatole grandi di pelati - 1 bicchiere di olio d'oliva - 1 cipolla, carota - parmigiano e sale -<br />
<span style="color: red;">-method> </span>Lavorare la pasta per circa 35-40 minuti e fare con il matterello una
sfoglia non molto sottile. Tagliarla a rettangoli, lunghi 60 cm circa e
larghi circa 20. Porre ogni rettangolo sulle corde della chitarra e
premere con il matterello nel senso della lunghezza, così da ottenere
dei maccheroni.A parte preparare il ragù e far cuocere per circa 1 ora. Far cuocere la
pasta in una pentola molto grande con abbondante acqua ed attendere che
tornino a galleggiare.<br />
Fermare la cottura con acqua molto fredda.<br />
Condire immediatamente e aggiungere (se si vuole) il peperoncino tagliato a pezzetti.
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Baccalà ( Natalizio ) <i> Ingredienti e dosi > </i></h2>
700 gr. baccalà già bagnato. -100 gr. castagne. -10 noci. -1 cipolla. -1 gambo di sedano. -25 gr. uva sultanina. -1 manciata di prezzemolo. - 1 bicchiere di vino bianco secco (Trebbiano d’Abruzzo).<br />
½ bicchiere d’olio d’oliva extravergine. -peperoncino secondo gusto. -Sale -
Farina per infarinare.<br />
<i>FATE COSI ( <span style="color: red;">method </span> )</i>Lavate il baccalà, eliminate pelle e eventuali lische, tagliatelo a pezzi.<br />
Lessate le castagne e pelatele cercando di non romperle.Mettete a bagno l’uvetta in acqua tiepida.<br />
Tritate la cipolla, il prezzemolo, il sedano.Bollite per 5 minuti i gherigli delle castagne in un bicchiere d’acqua.Scaldate l’olio in tegame antiaderente e soffriggetevi la cipolla.<br />
Bagnate con metà del vino, lasciate evaporare.Unite il prezzemolo e il sedano e il peperoncino e rosolate.Bagnate con mezzo bicchiere d’acqua calda e fate evaporare.<br />
Infarinate il baccalà e fatelo soffriggere da ogni lato, girandolo spesso e delicatamente.<br />
Spruzzate con il vino rimasto e aggiungete le noci con la loro acqua di cottura.<br />
Coprite il tegame e cuocete a fuoco basso per mezz’ora, mescolando con un cucchiaio di legno di tanto in tanto.Aggiungete le castagne e l’uvetta strizzata e continuate la cottura per un’altra mezz’ora.<br />
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Gefüllter Spiessbraten _ingredienti 6/8 persone > 2 kg magerer Schweinebauch -1/2 Stange Lauch -3 EL òl -4 fein gehackte zwiebeln -2 fein gehackte Knoblauchzehen -1 Bund Petersilie, fein gewiegt -2 EL Senf -Salz, pfeffer -2-3 el Paprikapulver -100 ml Speiseöl zum Bestreichen <span style="background-color: purple;"><span style="color: yellow;">- fate cosi </span></span>Schweinebauch vom Metzger vorbereiten und einschneiden lassen. Lauch
waschen, putzen, kurz blanchieren und längs in Stücke schneiden. Das òl
mit den Zwiebel-und Knoblauchstücken, mit der fein gewiegten Petersilie
und dem Senf zu einer Marinade verrühren und diese kräftig mit Salz,
Pfeffer und Paprikapulver würzen. Schweinebauch waschen und
trockentupfen. Mit der Marinade bestreichen und mit den Lauchstücken
belegen. Den Braten fest zusammenrollen und mit Küchengarn umwickeln.
Mit òl bepinseln und auf den Drehspiess stecken. Etwa 1 1/2 Stunden
grillen, dabei immer wieder mit òl bestreichen.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoy0K-0E7qy0yadZ0eFATg6MXz67_1vUHxHPeutY8qxjnPcWPU_ZPeFU-pfqqf3unDS1KgKElMYba_mqpvGKjp0GjsIhVcVYmXEjW8nFKt21xxK4brKDjFwbvcROF0YUJPn8UjKOHaAJC/s1600/12+moi.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: purple;"><span style="color: yellow;">Filloas > ingredienti e dosi per 4 persone :</span></span>1 taza de agua - 1 taza de leche - 1 taza de harina - 1 huevo - 1 pizca de sal - Manteca o aceite para la sartén
-<span style="color: red;">METHOD > </span>Mezclar el agua con la leche. Ponerla harina
en un bol, agregar el huevo y la sal, batir y añadir el agua con la
leche. Debe quedar bastante líquido. Batir bien y dejar reposar por 1
hora, cubierto., a fuego bajo, calentar una sartén
preferentemente de hierro. Echar una capa delgadísima del preparado y
cuando se desprenda, dalo vuelta y cocinar rápidamente del otro lado.
Las filloas estarán bien cuando queden como si fueran una tela de
encaje. En una cacerola, calentar 1 taza de agua y una de
azúcar; cuando empiece a hervir, echar dos manzanas cortadas en gajos
finos y tiras de cáscara de naranja. Dejar que caramelicen. Servir las filloas rellenas con las manzanas y rociadas con el almíbar<br />
<b>Comentarios del, chef adrianomennillo> </b>:
Las filloas son crépes gallegas que, tradicionalmente, se hacían en
placas de piedra calentadas sobre las brasas o en chapas de hierro con
patas -filloeiras- que se colocaban sobre la lumbre untadas con tocino.
Para lograrlas, es necesario cocinarlas suavemente. Se pueden
acompañar también con mariscos encebollados, como las de Vigo, crema de
vieyras o mousses de castañas o queso y nueces como las de padrón.</a></div>
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<span style="background-color: yellow;">Chicken arrabbiata > ingredienti e dosi per 4 persone _</span> 4 large
boneless, skinless chicken breast halves, seasoned with salt and pepper,
cut into thin strips6 oz. portobello mushrooms, chopped3 Tbsp crushed
garlic1/4 cup white wine3 cups whipping cream3/4 cup freshly grated
Parmesan and Romano cheese (mixed)3 to 4 Tbsp Cajun seasoning1 lbs
uncooked fettuccine, cooked al denteFreshly grated Parmesan cheese for
garnish <b>_fate cosi <span class="s s_sad">:</span></b>
Grill chicken strips and sauté mushrooms in lightly greased skillet
over medium heat. Set aside. To prepare sauce, combine garlic and wine
in medium saucepan. Cook over medium-low heat 3 to 5 minutes to reduce
by about half. Add cream, increase heat slightly and heat to 160
degrees. At this point, mixture will come to a low boil. Reduce heat to
simmer; blend in cheeses and Cajun seasoning. Simmer 10 to 15 minutes,
stirring occasionally. Remove from heat and keep warm. Combine chicken
strips, mushrooms and sauce in a 5-quart pot over low heat. Add pasta;
toss to coat. Simmer until sauce thickens slightly, 3 to 5 minutes,
stirring occasionally. Remove from heat; garnish with additional cheese.<br />
NOTE: Sauce can be prepared a day in advance and refrigerated until ready to use. When ready to use, reheat over medium heat _<br />
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<b><span style="color: blue;">Pasta fagioli e cozze > ingredienti e dosi : </span></b>3 teaspoons oil - 2 pounds ground beef -<br />
12 ounces onion, chopped - 14 ounces carrots, slivered -14 ounces celery, diced -<br />
48 ounces tomatoes, canned, diced -2 cups cooked red kidney beans -<br />
2 cups cooked white kidney beans -88 ounces beef stock -3 teaspoons oregano -<br />
2 1/2 teaspoons pepper -5 teaspoons parsley, (fresh chopped) -<br />
1 1/2 teaspoon Tabasco sauce - 48 ounces spaghetti sauce -<br />
8 ounces dry shell pasta, or other pasta <b>FATE COSI -</b>Saute
beef in oil in large 10-qt. pot until beef starts to brown. Add onions,
carrots, celery and tomatoes and simmer for about 10 minutes. Drain and
rinse beans and add to the pot. Also add beef stock, oregano, pepper,
Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until
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Carrè d'agnello con carciofi > > ingredienti e dosi :1 kg di lombata di agnello - 6 carciofi <a class="link" href="http://www.skyrock.com/r?url=http%3A%2F%2Fwww.academiabarilla.it%2Fprodotti-servizi%2Folio-extra-vergine-oliva%2Ftoscano.aspx" rel="nofollow">-olio extra vergine d'oliva - </a>
sale e pepe - 1 spicchio d'aglio sminuzzato -1 mazzetto di menta
tagliata - 100 gr di aceto balsamico -origano e capperi tritati -<span style="background-color: orange;">fate cosi -</span> Pulite la lombata di agnello, lasciandola intera.
Cospargetela con il mix sapori ( erbe aromatiche e aglio ), lasciandola
insaporire per almeno un'ora. Pulite i carciofi spuntandoli e togliendo
le foglie esterne più dure. Tagliateli a metà e se necessario togliete i
filamenti stopposi all'interno, poi affettateli a listarelle. Mettete
una padella a fuoco medio con un filo d'olio e dopo pochi istanti
saltatevi i carciofi per pochi minuti. A fine cottura aggiungete la
menta e l'aglio tritati. In un'altra padella, che possa andare anche in
forno, fate rosolare il carré d'agnello con un filo d'olio facendogli
prendere colore da tutti i lati. Poi mettetelo in forno fino già caldo a
200° C a terminare la cottura, per 10 minuti circa., quando mancheranno
pochi minuti alla fine della cottura, con un cucchiaio sgrassate il
fondo e irrorate con aceto balsamico.Una volta cotto, lasciate riposare
l'agnello per alcuni minuti. Sistemate i carciofi al centro del piatto.
Tagliate il carré d'agnello seguendo la linea delle costole e adagiatelo
sopra ai carciofi, bagnatelo leggermente con il fondo di cottura
rimasto nella padella.<br />
<span style="color: blue;">consil du chef adrianomennillo > </span>
cottura massima 15-20 minuti , altrimenti troppa cotta risulta stopposa
la carne di agnello , condite il tutto con un ottimo olio extra vergine
d'oliva e servite.<br />
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<b>Acapulco chicken Pizza > ingredienti e dosi per 4 persone :</b><br />
1 Tbsp vegetable oil<br />
3/4 lbs fresh boneless, skinless chicken breasts, sliced<br />
1 package ORTEGA Taco Seasoning Mix (regular)<br />
3 Tbsp cayenne pepper<br />
5 Tbsp ORTEGA Thick & Smooth Taco Sauce (medium)<br />
2 (12 inch) flour tortillas<br />
8 oz ORTEGA Refried Beans<br />
1/4 cup ORTEGA Thick & Smooth Taco Sauce (medium)<br />
1/4 cup Monterey jack cheese, grated<br />
1/4 cup Cheddar cheese, grated<br />
2 cups lettuce, shredded<br />
2 avocados, seeded, peeled and mashed<br />
1 tomato, diced<span style="color: blue;"> -fate cosi </span> ( prèparation-method) >Add oil to a large heated skillet; stir
in chicken, taco seasoning mix and cayenne pepper and cook until
browned. Stir in first amount of taco sauce and remove from the heat. On
a large plate, place flour tortillas; divide and spread with refried
beans, being sure to cover the entire tortilla. Add the chicken mixture
over the beans and sprinkle remaining taco sauce, grated Monterey jack
cheese, and grated Cheddar cheese on top.Bake in a 375°F oven until the
cheese is bubbly, about 10 minutes. Remove and cut into wedges. Serve
with shredded lettuce, mashed avocados, and diced tomato.<br />
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<span style="font-family: "comic sans ms" , cursive;"><span style="font-size: 16px;"><span style="color: #ff0022;"><span style="text-decoration: underline;"><b>Tomates farcies classsiques</b></span></span></span></span> <span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;"><span style="color: blue;"><b>> ingredienti e dosi : 4 Grosses Tomates bien mûres ,<br /> 400 gr de Chair à saucisse , 1 Oignon , 1 gousse d'Ail , Persil , Thym , Sel, poivre , Chapelure , Beurre </b></span></span></span> - <span style="font-family: "comic sans ms" , cursive;"><span style="font-size: 14px;"><span style="color: magenta;"><b>FATE
COSI : Enlever le chapeau de la tomate. Évider la avec le
couteau et une petite cuiller. Conserver la pulpe interne des tomates.
Les retourner sur une assiette pour les égoutter. Préparer la farce avec
la chair à saucisse, ajouter l'ail et l'oignon coupés très finement,
ajouter le persil. Saler, poivrer. Bien mélanger le tout avec une
fourchette. Reprendre les fonds de tomate. Les remplir avec la farce,
remettre au-dessus le couvercle. Mettre un peu de chapelure sur le
couvercle et un morceau de beurre. Cuisson : Placer les tomates dans un four chaud (200°, niveau 6) et laisser cuire pendant 3/4 d'heure. Servir.</b></span></span></span><br />
<span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;"><span style="color: #ff8800;"><b>*******Le Conseil du Chef Adrianomennillo>: La pulpe interne des tomates pourra être utilisée pour faire une Sauce Tomate qui agrémentera le riz.</b></span></span></span><br />
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<b>Albondiguitas de cordero y tomatitos gratinati -ingredienti e dosi _</b>640
gramos de albondiguitas de cordero, 8 tomatitos pequeños (cerezos), 4
anchoas en aceite, alcaparras saladas, mejorana, perejil, pan molido,
aceite de oliva extra virgen de apulia, sal.preparacion>Triture el
perejil con dos cucharas de alcaparras (páselas primero por agua para
quitarle un poco la sal) y las anchoas. Añadale dos cucharaditas de pan
triturado y mezcle. Pique los tomates a mitad y quiteles la pulpa,
sálelos a gusto y rellene con la mezcla, métalos en una fuente, rocielos
con un hilo de aceite de oliva y métalos al horno a 180grados por 15
minutos. Triture la mejorana y mézclela con 4 cucharadas de pan
triturado. Pase la albondiguitas de cordero por la mezcla estilo
empanada. En una sartén caliente 3 cucharas de aceite de oliva y cocine
las albondiguitas empanadas por 5 minutos cada lado. Sale a gusto, sirva
con los tomates y decore con el perejil.<br />
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<span style="color: blue;"><span style="background-color: #ffff99;"><span style="font-size: 16px;"><span style="font-family: cursive;"><span style="text-decoration: underline;"><span style="text-decoration: underline;"><b><span style="color: #ff0033;"><span style="font-size: 16px;"><span face=""arial" , "helvetica" , sans-serif">Brick au thon et à l'œuf > INGREDIENTI e dosi per 4 PERSONE :</span></span></span></b></span></span><br /><b><span style="color: blue;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;">4 feuilles de brick (ou 6 pour les plus hésitants) -4 œufs - 1 boîte de thon - du Ras el Hanout (mélange d'épices à couscous) - ou à défaut du cumin -quelques feuilles de coriandre - huile d'olive</span></span></span></span></b> ( prèparation )<b><span style="color: magenta;"><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;">Faites chauffer l'huile dans la poêle ou préchauffez le four à 180°C. Dans
un récipient, mélangez le thon égoutté émietté, une cuillère à café de
Ras el Hanout et quelques feuilles de coriandre fraîches lavées séchées.<br />Posez
la première feuille de brick sur une surface plane, déposez ¼ de la
garniture, creusez-y un petit nid dans lequel vous déposez l'œuf. Pliez
avec précaution. Soudez en mouillant votre feuille avec un peu d'huile
d'olive. Pour vous aider dans le pliage, regardez l'emballage de votre
sachet de feuilles de brick, les méthodes sont en général dessinées
dessus.Faites de même avec les 3 autres feuilles, puis déposez-les dans
l'huile chaude et faites cuire 2 à 3 minutes de chaque côté. Si vous
faites cuire au four, badigeonnez vos bricks d'un peu d'huile d'olive à
l'aide d'un pinceau et enfournez pour une quinzaine de minutes.</span></span></span></b></span></span></span></span><br />
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CARCIOFI alla CAVOUR > INGREDIENTI E DOSI PER 4 PERSONE :8 carciofi -1 limone - <a class="link" href="http://www.skyrock.com/r?url=http%3A%2F%2Fwww.academiabarilla.it%2Fprodotti-servizi%2Fformaggi%2Fparmigiano-reggiano-DOP.aspx" rel="nofollow">formaggio grattuggiato -</a> 25 gr di burro :<b>Per la salsa</b> - 2
uova sode - un ciuffo di prezzemolo - 2 acciughe salate - 50 gr di
burro -FATE COSI _Scegliete otto carciofi piuttosto piccoli e
teneri, mondateli e lessateli per 7-8 minuti in acqua salata e
acidulata con succo di limone.Sgocciolateli bene, irrorateli con
burro fuso, rotolateli nel Parmigiano-Reggiano DOP grattugiato,
sistemateli in una piccola teglia e metterli in forno già caldo a 200° C
per qualche minuto finchè saranno dorati.<br />
<b>Insaporiteli quindi con questa salsa</b>: Sgusciate le uova sode e tritatele insieme a una cucchiaiata di prezzemolo e a due acciughe lavate e diliscate.<br />
Sciogliete
su un fuoco basso il restante burro: quando sarà ben spumoso unite al
composto a base di uova. Mescolate bene e versate subito la salsa così
ottenuta sui carciofi. ,serviteli caldi.<br />
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Langosta
al ron > ingredienti e dosi :4 langostas pequeñas, 1 cebolla, 50
gramos de mantequilla, 1 vaso de aceite de oliva virgen extra de Apulia,
1 vaso de ron de óptima calidad, sal y pimienta.<span style="color: red;">fate cosi </span>> Triture
la cebolla y déjela sofreír junto a aceite y mantequilla en una bandeja
de gran tamaño. Añada las langostas y déjelas cocer durante unos 10
minutos dando vueltas con frecuencia. Aderece con sal y pimienta.Eche el
ron y suba la llama hasta que se formen llamas en la bandeja (¡con
mucho cuidado!). Cuando el ron evapore y la llama en la bandeja se
apague, vierta las langostas en un plato y eche encima el líquido que
hay en la bandeja. Sirva muy caliente.<br />
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<span style="color: blue;"><span style="background-color: #ffff99;"><span style="font-size: 16px;"><span style="font-family: cursive;"><b><span style="text-decoration: underline;"><span style="color: #ff0022;"><span style="font-size: 16px;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">TOURTE au SAUMON fume > </span></span></span></span></span></b> <b><span style="color: #0011ff;"><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;">Pour
8 personnes ., 2 oeufs , 4 cuillères à soupe de crème fraîche
allégée à 15% de MG , poivre , 1/2 bouquet de persil , 200 gr de
saumon fumé , 2 pâtes feuilletées _> ( fate cosi )</span></span></span></b> <b><span style="color: magenta;"><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;">Hacher
le persil à l'aide du mixeur. Couper le saumon en petits lanières. Le
mettre dans le saladier avec la crème, le persil et les oeufs; poivrer.
Bien mélanger le tout.<br />Foncer le plat à tarte avec un disque de pâte
feuilletée, répartir la farce dessus, mettre le deuxième disque par
dessus et souder les bords.</span></span></span></b></span></span></span></span><br /> <span style="color: blue;"><span style="background-color: #ffff99;"><span style="font-size: 16px;"><span style="font-family: cursive;">******consil du chef adrianomennillo > cottura 30 minuti a 200 gradi _</span></span></span></span><br />
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<span style="color: blue;"><span style="background-color: #ffff99;"><span style="font-size: 16px;"><span style="font-family: cursive;"></span></span></span></span>LASAGNE alla Genovese > ingredienti per 4 persone : <b>Per la pasta</b> 300 gr di farina , 2 uova , 2 cucchiai d'olio extravergine d'oliva ligure _<br />
<b>Per il pesto :</b>
30 gr di basilico , 15 gr di pinoli , 1 spicchio d'aglio , 2 dl d'olio
extravergine d'oliva ligure , 60 gr di parmigiano grattuggiato<a class="link" href="http://www.skyrock.com/r?url=http%3A%2F%2Fwww.academiabarilla.it%2Fprodotti-servizi%2Fformaggi%2Fparmigiano-reggiano-DOP.aspx" rel="nofollow"> </a> , 40 gr di Pecorino stagionato grattugiato , sale e pepe _<br />
<b>Per condire</b> -50 gr di formaggio grattuggiato , 5 cl olio extra vergine d'oliva-<a class="link" href="http://www.skyrock.com/r?url=http%3A%2F%2Fwww.academiabarilla.it%2Fprodotti-servizi%2Fformaggi%2Fparmigiano-reggiano-DOP.aspx" rel="nofollow"><br /></a>Pestate
in un mortaio il basilico lavato e perfettamente asciugato, l'aglio
sbucciato ed i pinoli con un pizzico di sale, aggiungendo l'olio
versandolo a filo mentre continuate a lavorare gli ingredienti fino ad
ottenere un pesto omogeneo.Questa operazione può essere effettuata
in un frullatore a bicchiere facendo però attenzione a non far scaldare
il pesto azionando il frullatore per periodi piuttosto brevi e
alternati. Mettete il pesto così ottenuto in una terrina e mescolatevi
il parmigiano e il pecorino grattugiato. Disponete quindi la farina a
fontana, aggiungetevi le uova e l'olio ed impastate il tutto fino ad
ottenere un composto liscio ed omogeneo. Se questo dovesse risultare
troppo asciutto, aggiungetevi un goccio di acqua fredda. Modellate
quindi l'impasto in forma sferica e lasciatelo riposare per 20 minuti
ricoprendolo con un telo o con un foglio di pellicola per alimenti , Con
il matterello o con l'aiuto dell'apposita macchina tirate quindi la
pasta in sfoglie sottili un paio di millimetri e, con la punta di un
coltellino, ricavatene dei rettangoli di circa 2 centimetri di larghezza
e di circa 5-7 centimetri di lunghezza. Fate quindi cuocere la pasta
così ottenuta in una pentola piena d'abbondante acqua bollente e salata
per 4 o 5 minuti, scolatela e conditela fuori dal fuoco con il pesto
diluito con qualche cucchiaio dell'acqua di cottura.<br /><span style="color: blue;">*********consil du chef adrianomennillo ></span> 5 minuti per la cottura , poi guarnite le
lasagne con il rimanente parmigiano e un filo d'olio extra vergine e
servitele subito.<br />
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<span style="color: blue;"><span style="background-color: #ffff99;"><span style="font-size: 16px;"><span style="font-family: cursive;">Chicken in a pot , no pie > ingredienti e dosi :</span></span></span></span><br />
1 tbsp. extra-virgin olive oil, 1 turn of the pan -30 gr butter cut into pieces -<br />
2 starchy potatoes, skin left on and diced -1 medium onion, chopped -<br />
2 ribs celery with leafy green tops finely chopped -<br />
2 carrots peeled and diced -1 bay leaf fresh or dried - Salt and pepper -<br />
1 tsp. poultry seasoning -3 tbsp. plain flour - 250 ml dry white wine, eyeball it -<br />
1.25
L chicken stock -675 gr chicken tenders, chopped - 1 small bunch pencil
asparagus, trimmed of woody ends and cut into 5cm pieces - 150 gr
frozen peas, a couple of handfuls - 2 to 3 tbsp. fresh tarragon, 4 to 5
sprigs, chopped - Serve with crusty whole-grain bread - a lot easier than making pastry<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;"><span style="color: blue;"><span style="background-color: #ffff99;"> ( fate cosi )</span></span></span></span></span></span>
Heat a large, deep skillet or a medium soup pot over medium high heat.
Add extra-virgin olive oil and butter. Melt butter into oil then add the
potatoes, onions, celery and carrots, adding them to the pot as you
chop them. Add bay leaf and season veggies with salt, pepper and poultry
seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook
another minute then whisk in wine and cook off a minute more. Add stock
and put a lid on the pan or pot and raise heat to bring to a quick
boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3
minutes more. Turn off heat and add the peas and tarragon. Stir to
combine and adjust salt and pepper, to your taste. Ladle into bowls and
serve with crusty bread for mopping.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQ3F-bE_u9E-SKV4p0VCgepI4hFlEMM90WAOnL6qLfojgNvKAsG6jhiPCmDnKGagqYGeC80b7ppwehyKW4J5YPsMGr1-ZrFam7m6KJDD5uXcoE_XJZnz-hJpAPdpOD3cD_pnLrU14-3_s/s1600/ok.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQ3F-bE_u9E-SKV4p0VCgepI4hFlEMM90WAOnL6qLfojgNvKAsG6jhiPCmDnKGagqYGeC80b7ppwehyKW4J5YPsMGr1-ZrFam7m6KJDD5uXcoE_XJZnz-hJpAPdpOD3cD_pnLrU14-3_s/s320/ok.jpg" width="320" /></a></div>
<span style="color: red;">photo by adrianomennillo > 2011 </span><br />
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<b>Baked rigatoni with bechamel sauce</b> <span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;">> ingredienti e dosi : 115 gr unsalted butter</span></span></span></span>
-125 ml (½ cup) and 2 tbsps plain flour -1LT whole milk, at room
-temperature -Pinch fresh nutmeg -Sea salt and white pepper - 250 ml (1
cup) grated Fontina cheese -250 gr thinly sliced prosciutto, julienned
-<br />
500 gr dry rigatoni -40 gr unsalted butter, diced _FATE COSI >Baked rigatoni with bechamel sauce _ Preheat the oven to 210C/Gas 7. besciamella > In a 2-litre saucepan, melt the butter over medium
heat. Add the flour and whisk until smooth, about 2 minutes. Always
stirring, gradually add the milk and continue to whisk until the sauce
is smooth and creamy. Simmer until it is thick enough to coat the back
of a spoon. This will take approximately 10 minutes. Remove from the
heat and stir in the nutmeg, 1/2 cup of Fontina cheese and prosciutto,
and season with salt and white pepper. Set aside. In a large pot, bring
to a boil 5 1/2 litres of salted water. Add the rigatoni and cook for
about 5 minutes. Since you will be cooking the pasta a second time in
the oven, you want to make sure the inside is still hard. Drain in a
colander. Return the pasta to the pot and pour in the bechamel sauce.
Using a wooden spoon, mix well until all of the pasta is coated with the
sauce. Into a greased 23-by-33 cm baking dish, pour the pasta and
cream sauce. Smooth out the top and sprinkle with the remaining 1/2 cup
of Fontina. Dot the top with diced butter and bake in the oven for 25
minutes or until bubbling and the top is golden brown.<br />
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<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;"></span></span></span></span>*******<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOimnHLggItY9bl2IhqYj1qA7Gkzdp4_jUEk3z-I7i4_NuP3zezKgDoO-c1xoQxfrs0Gn4Y7FitnbPoY2rdSWS5RRtuBEfRlr8CUkMXhBrK5k3_a8ZpDua_P0NJYoO_pObLDpGLp9ofrtG/s1127/DHGTE3554.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="589" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOimnHLggItY9bl2IhqYj1qA7Gkzdp4_jUEk3z-I7i4_NuP3zezKgDoO-c1xoQxfrs0Gn4Y7FitnbPoY2rdSWS5RRtuBEfRlr8CUkMXhBrK5k3_a8ZpDua_P0NJYoO_pObLDpGLp9ofrtG/s320/DHGTE3554.JPG" width="167" /></a></div><br /><br />
<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;"></span></span></span></span><br />
<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;"></span></span></span></span><br />
<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;"><br /></span></span></span></span>
<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;"><br /></span></span></span></span>
<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;"><br /></span></span></span></span><b><span style="color: #0022ff;"><span style="font-family: "comic sans ms" , cursive;"><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;"><span style="color: black;"><span style="background-color: cyan;">Mousse au citron > ingredienti e dosi per 4 persone _</span></span>Préparation : 15 mn -Cuisson : 5 mn -3 oeufs - 30 gr de Maïzena - 100 gr de sucre - 1 grand verre d'eau -<br /> 2 citrons - 20 gr de beurre</span></span></span></span></b> <b><span style="color: magenta;"><span style="font-size: 14px;"><span style="font-family: "comic sans ms" , cursive;">-FATE
COSI : Séparer les blancs des jaunes. Jeter les jaunes,
le sucre, la Maïzena dans une petite casserole et délayer avec de l'eau.
Râper le zeste d'un citron avec une petite râpe. L'ajouter au mélange,
avec le jus des citrons. Faire épaissir à feu doux en remuant sans
cesse. Retirer la casserole au premier frémissement. NE PAS ATTENDRE L'ÉBULLITION. Ajouter le beurre hors du feu et laisser refroidir. Battre
les oeufs en neige et les incorporer délicatement à la crème en
soulevant la masse et en la laissant retomber sans tourner.Verser dans une grande coupe ou dans des coupes individuelles.<br />Les mettre au réfrigérateur jusqu'au moment de servir</span></span></span></b>.<br />
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<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;">*****<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-scGopUYwed0DnSPxb4VN1PYYUW7wRROCcpuMW1XumkFgbaENBhC9fGzjqxe99znybFHpOYEjHQ60g61b_rM1H3dpyWCELR6V-pTphpNafVc4BGkUDiDPjOwiDlnbME-nzmexWDnHClvatX6qCDWLz86QKwxEuGCxR7ONB9PkZcLA2TYY3FIKqv-Xg/s2023/012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2023" data-original-width="1285" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-scGopUYwed0DnSPxb4VN1PYYUW7wRROCcpuMW1XumkFgbaENBhC9fGzjqxe99znybFHpOYEjHQ60g61b_rM1H3dpyWCELR6V-pTphpNafVc4BGkUDiDPjOwiDlnbME-nzmexWDnHClvatX6qCDWLz86QKwxEuGCxR7ONB9PkZcLA2TYY3FIKqv-Xg/s320/012.JPG" width="203" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCrPtsahFAlzqROnZk8GkcpyDtuIbJDIFAPOdOnVYHLUXuaEmMABm394tE9ItLiLBgeBN-9lL_N0FBG9y8l-PZ3OJ-A6nH2TDWc4m73-QT6OrotM7k642JR5ZuIcFSXdWXAakuL_Fgm8w/s720/IMG_4809.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCrPtsahFAlzqROnZk8GkcpyDtuIbJDIFAPOdOnVYHLUXuaEmMABm394tE9ItLiLBgeBN-9lL_N0FBG9y8l-PZ3OJ-A6nH2TDWc4m73-QT6OrotM7k642JR5ZuIcFSXdWXAakuL_Fgm8w/s320/IMG_4809.JPG" width="320" /></a></div><br /><br /></span></span></span></span>
<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;"><br /></span></span></span></span>
<span style="color: maroon;"><span style="background-color: yellow;"><span style="font-size: 16px;"><span style="font-family: cursive;">Penne a la carbonara > ingredienti e dosi :</span></span></span></span>
450 gr pancetta diced into 2 cm -cubes -Freshly ground black pepper -
6 eggs at room temperature ( du chef tips> adrianomennillo _doesn't_
put the egg white, just red ) - 120 ml double cream at room temperature - Freshly ground sea salt -<br />
125 gr cup freshly grated Parmesan - 450 gr dried penne - 15 gr chopped fresh parsley leaves _<span style="color: blue;">FATE COSI -</span> Heat a large frying pan until hot. Add the pancetta and saute until
golden brown and crispy, about 5 mins. Season with black pepper and
remove the pan from the heat. In a medium bowl, beat the eggs and cream.
Season with salt and pepper. Stir in the Parmesan, reserving 2 tbsp for
garnish. In a large saucepan, boil 6L of salted boiling water. Add the
pasta and cook until al dente, about 8 to 10 mins. Drain the pasta in a
colander. Do not rinse with water; you want to retain the pasta's
natural starches so the sauce will stick. While the pasta is still
hot, return it to the saucepan. Add the browned pancetta and mix well.
Add the cream mixture and coat the pasta completely. It's important to
work quickly while the pasta is still warm so that the cream mixture
will cook, but not curdle. Add the remaining Parmesan and chopped
parsley and serve immediately.<br />*******<span style="color: yellow;"><span style="background-color: red;"><span style="font-size: 14px;"><span style="font-family: cursive;">du chef tips > adrianomennillo _doesn't put the egg white , just red _</span></span></span></span><br />
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<b><span style="font-size: 14px;"><span face=""arial black" , "gadget" , sans-serif"><span style="color: maroon;">Fettuccine , pancetta and peas > ingredienti e dosi :</span></span></span></b> 550 gr fettuccine pasta -<br />
250
gr pancetta, diced - ½ onion, chopped -300 gr frozen peas -2 cloves
garlic, minced -25 g grated Parmesan cheese -Salt and freshly ground
black pepper -<br />
½ lemon, juiced -( FATE COSI )Bring a large
pot of salted water to the boil over a medium heat. Add the pasta and
cook until al dente. Meanwhile, saute the pancetta in a large saucepan
over a medium-high heat until it is golden and crisp, about 6 minutes.
Transfer to a paper towel-lined plate. In the same pan, saute the onions
until softened, about 5 minutes. Add the peas and garlic and saute for 3
minutes. Stir in the Parmesan and pancetta. Drain the pasta,
reserving 250ml of the pasta water. Add the pasta to the other
ingredients, moistening with some of the reserved pasta water if
necessary.<br />
Toss to mix, season with salt and pepper, if necessary, and serve sprinkled with lemon juice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXN7q5Jm9CBsCe5dws3yEuP8nkkNxrJzjCTUHkVJP59wWG9UG5Qt5X9ejnCATFtwHdWnYkG4Eb1cO3qi6TopdiHuJe2Ry3SexEQeOAeQkP5tJ-rfWQpSKfSC3lhw7BKBoVB23ynZF1I_7_/s1600/beve.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXN7q5Jm9CBsCe5dws3yEuP8nkkNxrJzjCTUHkVJP59wWG9UG5Qt5X9ejnCATFtwHdWnYkG4Eb1cO3qi6TopdiHuJe2Ry3SexEQeOAeQkP5tJ-rfWQpSKfSC3lhw7BKBoVB23ynZF1I_7_/s320/beve.jpg" width="320" /></a></div>
<span style="color: blue;">photo by adrianomennillo > </span><br />
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adryhttp://www.blogger.com/profile/05513323866689265890noreply@blogger.com4Milano MI, Italia45.4642035 9.18998217.153969663821158 -25.966268 73.774437336178849 44.346232