tag:blogger.com,1999:blog-8684821485046076052024-03-13T05:05:59.391+01:00Tra monti, mari e gravineAlla scoperta dei piatti tipici e non.......Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-868482148504607605.post-66412411194369875602021-04-22T17:53:00.000+02:002021-04-22T17:53:59.084+02:00Patate duchessa<p> </p><p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 56.65pt; margin-top: 0cm; tab-stops: 19.0cm;">Le patate duchessa sono un antipasto
o un contorno che nonostante la loro semplicità fanno sempre fare bella figura.</p><p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 56.65pt; margin-top: 0cm; tab-stops: 19.0cm;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-08FhsQaqClc/YIGXjuiy7cI/AAAAAAAAGQs/fa5eGjZ9HeAfDs2SX8nWi1UbRWF4t5yUwCLcBGAsYHQ/s567/Patate%2Bduchessa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tra monti, marie gravine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-08FhsQaqClc/YIGXjuiy7cI/AAAAAAAAGQs/fa5eGjZ9HeAfDs2SX8nWi1UbRWF4t5yUwCLcBGAsYHQ/w320-h240/Patate%2Bduchessa.jpg" title="Patate duchessa" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Patate duchessa </td></tr></tbody></table></p><div><br /></div><span><a name='more'></a></span><p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 56.65pt; margin-top: 0cm; tab-stops: 19.0cm;">Posso dire, che queste graziose
figurine di pasta di patate sono state il mio primo esperimento culinario
svolto in piena autonomia, quando ancora ero una ragazzina. Ancora ricordo, con
che emozione portai in tavola il risultato del mio lavoro, e quanta felicità
provai quando assaggiato, il tutto fu
gradito. </p>
<p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 56.65pt; margin-top: 0cm; tab-stops: 19.0cm;">Eppure sono solo patate condite ma,
quando sono in tavola danno quel tono di importanza alla tavola. Andiamo a prepararle!</p><p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 56.65pt; margin-top: 0cm; tab-stops: 19.0cm;"><br /></p>
<p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 56.65pt; margin-top: 0cm; tab-stops: 19.0cm;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff6600; font-size: 24.0pt; line-height: 115%;">Patate duchessa<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">500
gr patate lesse</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">3 tuorli</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">50
gr burro</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">50
gr parmigiano</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">Noce
moscata</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">Sale</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><o:p><br /></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">Sbuccio le patate calde
e le schiaccio con uno schiaccia patate direttamente in una ciotola.</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KdOs4Et5HGM/YIGV7_CrXgI/AAAAAAAAGQU/8IxfvWUSk8kK8R4IZZqi8bqH22VjsdB7wCLcBGAsYHQ/s567/Patate%2Bschiacciate%2Bcon%2Bburro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-KdOs4Et5HGM/YIGV7_CrXgI/AAAAAAAAGQU/8IxfvWUSk8kK8R4IZZqi8bqH22VjsdB7wCLcBGAsYHQ/s320/Patate%2Bschiacciate%2Bcon%2Bburro.jpg" width="320" /></a></div><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><br /></p>Aggiungo
il burro a pezzetti ed amalgamo affinché il calore delle patate aiuti a far
sciogliere il burro; aggiungo una parte del parmigiano e amalgamo bene con un
cucchiaio di legno o una spatola. <p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-H5dpCUGlmdY/YIGV7UKVE_I/AAAAAAAAGQQ/_lvDiza8qQctT9_EtcNxr5RWMsLMrVeGQCLcBGAsYHQ/s567/Con%2Bparmigiano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-H5dpCUGlmdY/YIGV7UKVE_I/AAAAAAAAGQQ/_lvDiza8qQctT9_EtcNxr5RWMsLMrVeGQCLcBGAsYHQ/s320/Con%2Bparmigiano.jpg" width="320" /></a></div><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><br /></p>Quando
la pasta si presenta più compatta aggiungo due tuorli d’uovo il restante parmigiano,
sale e noce moscata, verifico che il sale sia sufficiente e continuo ad impastare
solo il tempo necessario ad amalgamare bene tutti gli ingredienti..<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><o:p> </o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><o:p><br /></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SOfJPFAfQc8/YIGV7c6eb5I/AAAAAAAAGQM/XjFFE0b6SpQeKGABKeZLNQQ4h703AUiFwCLcBGAsYHQ/s567/Con%2Buova.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-SOfJPFAfQc8/YIGV7c6eb5I/AAAAAAAAGQM/XjFFE0b6SpQeKGABKeZLNQQ4h703AUiFwCLcBGAsYHQ/s320/Con%2Buova.jpg" width="320" /></a></div><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><br /></p>L’impasto
deve avere una densità tale da potere essere estruso con la sac-a-poche, quindi
non va lavorato troppo altrimenti diventa colloso, ma al contempo non deve
essere morbido al punto da non mantenere la forma quando sarà in teglia.<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">Sistemo
un foglio di carta forno su una teglia di alluminio.</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">Riempio
una sac-a-poche, munito di una bocchetta a stella, con l’impasto e con questo
formo dei mucchietti di pasta compiendo con la pasta due giri sovrapposti.</p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PDXiw1f0pdE/YIGV7wz1IHI/AAAAAAAAGQY/cA_kqdA3AfU2nIJ3aLN2A_s5HkAfag6UwCLcBGAsYHQ/s567/roselline.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-PDXiw1f0pdE/YIGV7wz1IHI/AAAAAAAAGQY/cA_kqdA3AfU2nIJ3aLN2A_s5HkAfag6UwCLcBGAsYHQ/s320/roselline.jpg" width="320" /></a></div><o:p> </o:p><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><br /></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">Con
il terzo tuorlo sbattuto spennello delicatamente ogni ciuffo.</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;">Inforno
in forno caldo a 200° per circa 15 minuti, si deve creare una delicata
crosticina in superfice.</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><o:p> <br /></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zQJPXv_yVG4/YIGV7SIPydI/AAAAAAAAGQI/wSd0a1OHQ9cFGcc_-_qquJybytDejSSEwCLcBGAsYHQ/s567/Patate%2Bduchesse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-zQJPXv_yVG4/YIGV7SIPydI/AAAAAAAAGQI/wSd0a1OHQ9cFGcc_-_qquJybytDejSSEwCLcBGAsYHQ/s320/Patate%2Bduchesse.jpg" width="320" /></a></div><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><br /></p>Servo
quando sono caldi; freddi perdono gran parte della loro fragranza e delicatezza.<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff6600; font-size: 26.0pt;">Alla
prossima <o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 2.0cm; margin-top: 0cm; tab-stops: 19.0cm;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 26.0pt;">Ciao<o:p></o:p></span></i></p>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-26715629065140438372021-04-17T19:22:00.005+02:002021-04-22T16:47:54.337+02:00Carote saltate al prezzemolo<p> </p><p class="MsoNormal" style="margin-left: 1cm; tab-stops: 1.0cm;">Le carote cotte
non sono mai state il mio piatto preferito, ma c'è sempre una ricetta che mette in dubbio le certezze, a me è capitato con queste "carote saltate al prezzemolo". </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-0rLK3g_qgJk/YHsP7aggU8I/AAAAAAAAGO0/jhPWX4dILIof2EXGGKbfDANB0uXbRLoPACLcBGAsYHQ/s496/In%2Bpiatto%2B2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Carote" border="0" data-original-height="372" data-original-width="496" height="240" src="https://1.bp.blogspot.com/-0rLK3g_qgJk/YHsP7aggU8I/AAAAAAAAGO0/jhPWX4dILIof2EXGGKbfDANB0uXbRLoPACLcBGAsYHQ/w320-h240/In%2Bpiatto%2B2.jpg" title="Carote saltate al prezzemolo" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carote saltate al prezzemolo</td></tr></tbody></table><br /><br /><p class="MsoNormal" style="margin-left: 1cm; tab-stops: 1.0cm;"><span></span></p><a name='more'></a> Ovunque io metta una carota per aromatizzare ecco che la povera carotina viene <div> immediatamente scartata e poi
completamente ignorata.<p></p>
<div style="margin-left: 1cm; text-align: left;">Per caso, e purtroppo
non ho conservato il nome della gentilissima signora che ha postato la ricetta
e che ringrazio di cuore, ho letto di questo velocissimo e saporito contorno a
base di carote. Quando l’ho provato la prima volta ero decisamente scettica, ne
ho preparato una dose davvero minima e, <span style="mso-spacerun: yes;"> </span>con una certa titubanza l’ho portato in
tavola. Incredibile tutti abbiamo appezzato il contorno tanto da dispiacerci
per l’esigua quantità . </div>
<div style="margin-left: 1cm; text-align: left;"><br /></div><div style="margin-left: 1cm; text-align: left;">Non paga l’ho
provato con i vari colori e sapori di carote, perfetto sempre. Mi sono detta,
questo è un contorno che va decisamente aggiunto al blog.</div>
<div style="margin-left: 1cm; text-align: left;"><br /></div><div style="margin-left: 1cm; text-align: left;">Un consiglio,
provatelo ne vale la pena. <span style="mso-spacerun: yes;"> </span></div>
<div style="margin-left: 1cm; text-align: left;"><br /></div><div style="margin-left: 1cm; text-align: left;">Le dosi? Non ci
sono dosi particolari, un po’ quanto si desidera mangiare, io metterò solo dosi
indicative ma voi regolativi come più gradite.</div>
<p style="margin-left: 1cm; text-align: left;"><i style="mso-bidi-font-style: normal;"><span style="color: #ffc000; font-size: 24pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Carote</span></i><i style="mso-bidi-font-style: normal;"><span style="font-size: 24pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> <span style="color: #7030a0;">saltate</span> <span style="color: #00b050;">al prezzemolo<o:p></o:p></span></span></i></p>
<div style="line-height: 12pt; margin-left: 1cm; text-align: left;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">500
gr carote<br /></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Olio
di oliva extra vergine<br /></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1
spicchio d’aglio<br /></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Sale</span></div><div style="line-height: normal; margin: 0cm 2cm 0.0001pt 1cm; text-align: left;"><span style="font-size: 12pt;">Prezzemolo
tritato un ciuffo </span></div>
<p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><a href="https://1.bp.blogspot.com/-eYYGb9xAAeo/YHsQXhnGzPI/AAAAAAAAGPU/b0KV-uvXbbAUnlcMAbu-5vGFDEZCMlQ7wCPcBGAYYCw/s496/Pulitura%2Bcarote%2Bviola.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="204" src="https://1.bp.blogspot.com/-eYYGb9xAAeo/YHsQXhnGzPI/AAAAAAAAGPU/b0KV-uvXbbAUnlcMAbu-5vGFDEZCMlQ7wCPcBGAYYCw/w272-h204/Pulitura%2Bcarote%2Bviola.jpg" title="carote saltate al prezzemolo" width="272" /></a><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p><br /></o:p></span></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt;"> </span></p><br /><p></p>
<div style="margin-left: 1cm; text-align: left;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Lavo e pelo le carote </span></div><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><a href="https://1.bp.blogspot.com/-KRUTTnRFPgI/YHsQXUuIPeI/AAAAAAAAGPQ/e371LwbgM1kOQkPqUA9ySxrIQZzMnDT4ACPcBGAYYCw/s496/Pulitura%2Bcarote%2Barancio.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="372" data-original-width="496" height="211" src="https://1.bp.blogspot.com/-KRUTTnRFPgI/YHsQXUuIPeI/AAAAAAAAGPQ/e371LwbgM1kOQkPqUA9ySxrIQZzMnDT4ACPcBGAYYCw/w281-h211/Pulitura%2Bcarote%2Barancio.jpg" title="Carote saltate al prezzemolo" width="281" /></a></p><p></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><br /></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5aCOCtIJ8bI/YHsQXf5rXKI/AAAAAAAAGPk/TmrGmwMS_yIiJWbAHIBc7vLeJkXno0L6QCPcBGAYYCw/s496/Porzionamneto.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://1.bp.blogspot.com/-5aCOCtIJ8bI/YHsQXf5rXKI/AAAAAAAAGPk/TmrGmwMS_yIiJWbAHIBc7vLeJkXno0L6QCPcBGAYYCw/w320-h240/Porzionamneto.jpg" title="Carote saltate al prezzemolo" width="320" /></a></div><br /><br /><br />le taglio a
tocchi di circa 5 centimetri di lunghezza e poi listarelle piuttosto spesse.<o:p></o:p><p></p>
<p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HmeEp0gn2ds/YHsQZtD6mmI/AAAAAAAAGPs/AL7oXexMTGMyGCiXUr7zWVYtbuRVEuOSwCPcBGAYYCw/s496/Aglio%2Be%2Bolio.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="274" src="https://1.bp.blogspot.com/-HmeEp0gn2ds/YHsQZtD6mmI/AAAAAAAAGPs/AL7oXexMTGMyGCiXUr7zWVYtbuRVEuOSwCPcBGAYYCw/w320-h274/Aglio%2Be%2Bolio.jpg" title="Carote saltate al prezzemolo" width="320" /></a></div><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><div style="margin-left: 1cm; text-align: left;"><span style="font-size: 12pt;"><br /></span></div><div style="margin-left: 1cm; text-align: left;"><span style="font-size: 12pt;"><br /></span></div><div style="margin-left: 1cm; text-align: left;"><span style="font-size: 12pt;"><br /></span></div><div style="margin-left: 1cm; text-align: left;"><span style="font-size: 12pt;"><br /></span></div><div style="margin-left: 1cm; text-align: left;"><span style="font-size: 12pt;"><br /></span></div><div style="margin-left: 1cm; text-align: left;"><span style="font-size: 12pt;">In una padella metto un giro
abbondante di </span><span style="font-size: 12pt;">olio di oliva e lo spicchio di aglio.<br /></span><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Faccio riscaldare e vi aggiungo le
carote. </span></div></span><p></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><br /></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><br /></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 16px;">Lascio rosolare a fuoco medio, salo e giro spesso</span></p>
<p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ugg1-Ks3Kvg/YHsQWyE1YqI/AAAAAAAAGPc/T3UELpaFtSQS3Vx0RVxGZbH_7hxQffexwCPcBGAYYCw/s496/In%2Bpadella.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" src="https://1.bp.blogspot.com/-ugg1-Ks3Kvg/YHsQWyE1YqI/AAAAAAAAGPc/T3UELpaFtSQS3Vx0RVxGZbH_7hxQffexwCPcBGAYYCw/s320/In%2Bpadella.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Il buono di questo piatto è che le
carote <b style="mso-bidi-font-weight: normal;">non</b> devono diventare morbide,
ma <b style="mso-bidi-font-weight: normal;">devono rimanere croccanti</b>, quindi
una cottura veloce, occorre assaggiare per non oltrepassare il punto di
cottura.<o:p></o:p><p></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qmCP1rS5CaQ/YHsQWt7b67I/AAAAAAAAGPs/rYIiX6eM91AGrAJBJ4i5wNOqPGWN__hjQCPcBGAYYCw/s496/Con%2Bprezzemolo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://1.bp.blogspot.com/-qmCP1rS5CaQ/YHsQWt7b67I/AAAAAAAAGPs/rYIiX6eM91AGrAJBJ4i5wNOqPGWN__hjQCPcBGAYYCw/w320-h240/Con%2Bprezzemolo.jpg" title="Carote saltate al prezzemolo" width="320" /></a></div><span style="font-size: 12pt;"><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt;">Terminata la cottura che di solito non
dura più di una decina di minuti, spengo il fuoco e cospargo con prezzemolo
tritato. Un’ultima girata e si va in tavola.</span></p></span><p></p><p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a3RO44xJe8w/YHsQXHDJNKI/AAAAAAAAGPg/dxhmO9QLGN8T3FzqsWwiE9kYMrnbmdQHQCPcBGAYYCw/s496/In%2Bpiatto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" src="https://1.bp.blogspot.com/-a3RO44xJe8w/YHsQXHDJNKI/AAAAAAAAGPg/dxhmO9QLGN8T3FzqsWwiE9kYMrnbmdQHQCPcBGAYYCw/s320/In%2Bpiatto.jpg" width="320" /></a></div><br /><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span><p></p>
<p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p> </o:p></span><i><span style="color: #e36c0a; font-size: 26pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent6; mso-themeshade: 191;">Alla prossima</span></i></p>
<p class="MsoNormalCxSpMiddle" style="margin-left: 1cm; mso-add-space: auto; tab-stops: 1.0cm;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 26pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ciao<o:p></o:p></span></i></p><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span></div>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com2tag:blogger.com,1999:blog-868482148504607605.post-53675046436343447722021-04-04T17:06:00.003+02:002021-04-04T17:07:31.535+02:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-c38lkqT2pis/YGnU_LNarnI/AAAAAAAAGOI/Vt1Xz5Co8voNBxNM3O9nn2Df4H-k1VaOACLcBGAsYHQ/s512/unnamed%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="341" data-original-width="512" src="https://1.bp.blogspot.com/-c38lkqT2pis/YGnU_LNarnI/AAAAAAAAGOI/Vt1Xz5Co8voNBxNM3O9nn2Df4H-k1VaOACLcBGAsYHQ/s320/unnamed%2B%25283%2529.jpg" width="320" /></a></div><br /> <p></p><p><br /></p><p> <span style="font-size: x-large;"> <span style="color: #04ff00;">Tantissimi auguri di buona </span></span></p><p><span style="font-size: x-large;"><span style="color: #04ff00;"> Pasqua a tutti voi</span> 🐣❤️</span></p>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-88095946276935870182021-04-01T11:03:00.003+02:002021-04-04T20:25:25.780+02:00Biscotti pasquali pugliesi. Taralli, Fruste e Tenaglie.<p> </p><p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Un’unica
ricetta per tre dolci pasquali tipici pugliesi. Impariamo a preparare i
taralli, le fruste e le tenaglie per rendere più dolce la nostra Pasqua.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><o:p> </o:p></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4DXXytWe8e8/YGTbnHLS35I/AAAAAAAAGNk/ts3KDpZ6_bIae0o3FQilGP-8tQF3RLK-wCLcBGAsYHQ/s600/Vassoio%2Bbiscotti.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-4DXXytWe8e8/YGTbnHLS35I/AAAAAAAAGNk/ts3KDpZ6_bIae0o3FQilGP-8tQF3RLK-wCLcBGAsYHQ/s320/Vassoio%2Bbiscotti.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Biscotti pasquali: taralli, fruste e pinze</td></tr></tbody></table><span style="font-size: 12pt; line-height: 115%;"><br /><br /></span><p></p>
<p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">In questo
particolare periodo dell’anno <span style="mso-spacerun: yes;"> </span>ci sono i
riti pasquali, anche se quest’anno le restrizioni ci impongono una Settimana
Santa casalinga. Di solito si inizia il Giovedì Santo con i Sepolcri e si prosegue
con le processioni dei Misteri il venerdì <span style="mso-spacerun: yes;"> </span>fino al giorno di Pasqua con la Santa Messa.
Tutto il periodo è scandito da celebrazioni che ricordano la passione di Cristo
e la sua Resurrezione.<o:p></o:p></span></p>
<p class="MsoNormal"></p><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: 12pt; line-height: 115%;">La cucina
non fa difetto e recupera, in particolare nei dolci, la rappresentazione degli istanti
più significativi del momento. Un esempio di questi che ho già condiviso qui sul
blog è la famosa <a href="https://tramontimariegravine.blogspot.com/2017/03/scarcelle-pasquali.html">scarcella</a>. Quest’anno invece ho deciso di preparare una serie
di biscotti, che nella cultura pugliese hanno un significato ben definito: i
taralli, le fruste e le tenaglie. <o:p></o:p></span><p></p>
<p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">I taralli
ricordano la corona di spine, le treccine rappresentano la frusta, e le
tenaglie dalla tipica forma di pinza. Per approfondire sulla simbologia di
questi biscotti vi invito a leggere il post di <a href="http://going-for-awalk.blogspot.com/2021/04/i-dolci-pasquali-pugliesi-e-la-loro.html#more">Ilaria di Going for a Walk?</a><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Parlarne
così danno una sensazione di timore, ma vi assicuro che sono di una bontà che è
assolutamente da provare.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Come spesso
accade le mie ricette sono preparate con farine prive di glutine, <span style="mso-spacerun: yes;"> </span>ma usando una farina di frumento 00 per dolci al
posto dell'insieme di farine senza glutine che propongo in ricetta, otterrete dei
fragranti e croccanti biscotti. Questi frollini oltre a gustarli durante la
prima colazione, per una pausa pomeridiana accompagnati da caffè o tè, perché non
provarli così come si usa qui i Puglia: inzuppati o, per i meno arditi,
accompagnati con un buon bicchiere di vino rosso pugliese ad esempio un
primitivo dolce?<br /> <o:p></o:p></span></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span style="color: #e36c0a; font-size: 24pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri; mso-themecolor: accent6; mso-themeshade: 191;">Taralli, pinze e fruste – Biscotti per
Pasqua<o:p></o:p></span></i></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">800 gr farina di riso finissimo*<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">55 gr farina di lupino*<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">45 gr. farina di tapioca*<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">100 gr. farina Mix per pasta Nutri free*<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">400 gr zucchero semolato <o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">4 uova grosse<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">200 gr burro<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">60 gr latte<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Scorza di limone grattugiata<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">2 bustine di lievito per dolci*<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">1 pizzico di sale<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">3 gr. di bicarbonato <o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">2 gr. di ammoniaca<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Latte per spennellare i biscotti<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></p>
<p class="MsoNormal"><i><span face=""Arial","sans-serif"" style="color: #333333; font-size: 10.5pt; line-height: 115%; mso-fareast-font-family: Calibri;">Gli
ingredienti con il simbolo (</span></i><span face=""Arial","sans-serif"" style="background: white; color: #333333; font-size: 10.5pt; line-height: 115%; mso-fareast-font-family: Calibri;">*)</span><i><span face=""Arial","sans-serif"" style="color: #333333; font-size: 10.5pt; line-height: 115%; mso-fareast-font-family: Calibri;"> sono alimenti a rischio per i celiaci e per essere
consumati tranquillamente devono avere il simbolo della spiga barrata, oppure
essere presenti nel prontuario dell'Associazione Italiana Celiachia, o
riportare la scritta "senza glutine"<o:p></o:p></span></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://1.bp.blogspot.com/-myZZc7c10FU/YGTFmN1x9UI/AAAAAAAAGMU/_rHSRWNxuG4BXSm7jNyKiPP6cxnWcFf8ACLcBGAsYHQ/s600/Ingedienti.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-myZZc7c10FU/YGTFmN1x9UI/AAAAAAAAGMU/_rHSRWNxuG4BXSm7jNyKiPP6cxnWcFf8ACLcBGAsYHQ/s320/Ingedienti.jpg" width="320" /></a><br /></i></div><p></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Setaccio le farine con il lievito, l’ammoniaca, <span style="mso-spacerun: yes;"> </span>il bicarbonato, il sale <span style="mso-spacerun: yes;"> </span>aggiungo la buccia di limone grattugiata. Formo
una fontana, allargo bene tanto da permettermi di lavorare poi
all'interno del vuoto formato.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><span style="font-size: 12pt; text-align: center;"> </span></p><p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2e_oTxhCyG0/YGTFkgQ2GuI/AAAAAAAAGMg/rIy5BbATQgI_NGhe61WPN4bFeB5HiPquQCPcBGAYYCw/s600/Con%2Buova.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-2e_oTxhCyG0/YGTFkgQ2GuI/AAAAAAAAGMg/rIy5BbATQgI_NGhe61WPN4bFeB5HiPquQCPcBGAYYCw/s320/Con%2Buova.jpg" width="320" /></a></div><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><span style="font-size: 12pt;">Al centro della fontana metto le uova, lo zucchero e
sistemo sul bordo il burro;</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mNVKzC0XhEQ/YGTFlBVF6lI/AAAAAAAAGMk/A7TFm8jSqM8A8hZSBRNgtXaHpkOkbpJfQCPcBGAYYCw/s600/Con%2Bzucchero.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-mNVKzC0XhEQ/YGTFlBVF6lI/AAAAAAAAGMk/A7TFm8jSqM8A8hZSBRNgtXaHpkOkbpJfQCPcBGAYYCw/s320/Con%2Bzucchero.jpg" width="320" /></a></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt;"> inizio mischiando con una forchetta solo uova
e zucchero. Man mano incorporo farina e burro. </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fh1GrIrSv90/YGTFki96vDI/AAAAAAAAGMg/t3GE5EgN_IYM0VgL-jWWX4pVF6AUnfLVACPcBGAYYCw/s600/Con%2Blatte.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-fh1GrIrSv90/YGTFki96vDI/AAAAAAAAGMg/t3GE5EgN_IYM0VgL-jWWX4pVF6AUnfLVACPcBGAYYCw/s320/Con%2Blatte.jpg" width="320" /></a></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt;">Aggiungo il latte. Consiglio di
aggiungere poco latte per volta, usandone solo quanto necessario a formare il
panetto: la quantità dipende dalla farina e dalla grossezza delle uova.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; text-align: center;"> </span></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><a href="https://1.bp.blogspot.com/-2hUwzQ7zRjg/YGTFl-tWjBI/AAAAAAAAGMw/QcNw11vs8Votey8FgNsxHA1pXH_nPGdvACPcBGAYYCw/s600/Impasto%2Bindurito.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-2hUwzQ7zRjg/YGTFl-tWjBI/AAAAAAAAGMw/QcNw11vs8Votey8FgNsxHA1pXH_nPGdvACPcBGAYYCw/s320/Impasto%2Bindurito.jpg" width="320" /></a></p><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Raccolgo la farina dall'esterno e la porto verso
l’interno, sopra l’impasto di uova, incorporandolo con una spatola o con una forchetta
fino a quando il tutto acquista una consistenza tale da poter essere lavorato
con le mani.</span><span style="font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mP_i04Qj7_I/YGTFmD_MvFI/AAAAAAAAGMk/T1-DGN7_2KUGMpMUST9OHqr39i35t_UnwCPcBGAYYCw/s600/Impasto.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-mP_i04Qj7_I/YGTFmD_MvFI/AAAAAAAAGMk/T1-DGN7_2KUGMpMUST9OHqr39i35t_UnwCPcBGAYYCw/s320/Impasto.jpg" width="320" /></a></div><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ora lavoro l’impasto delicatamente solo per il tempo
necessario ad ottenere una bella palla .<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">La pongo in frigorifero per circa 30 min. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Inizio a dare le forme ai biscotti.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">I taralli<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I0hKWU25Ddg/YGTZ2COL1TI/AAAAAAAAGNc/svoWCqLcBa8EOo2SMTsKU4NuB5Mt5vpdACLcBGAsYHQ/s600/Tarallo.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-I0hKWU25Ddg/YGTZ2COL1TI/AAAAAAAAGNc/svoWCqLcBa8EOo2SMTsKU4NuB5Mt5vpdACLcBGAsYHQ/s320/Tarallo.jpg" width="320" /></a></div><br /></div><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Con la pasta creo un filoncino di circa 3 o 4
centimetri di diametro e lungo circa 25 centimetri lo chiudo a tarallo sovrapponendo la pasta
dei due estremi e do una pressione per chiudere.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><a href="https://1.bp.blogspot.com/-O27pvlXQGgE/YGTFmlmEMDI/AAAAAAAAGMw/5K8S65gVOe4szZDIc8wBEgvJ-zGps7PNwCPcBGAYYCw/s600/Taralli%2Bin%2Bteglia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-O27pvlXQGgE/YGTFmlmEMDI/AAAAAAAAGMw/5K8S65gVOe4szZDIc8wBEgvJ-zGps7PNwCPcBGAYYCw/s320/Taralli%2Bin%2Bteglia.jpg" width="320" /></a></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-rsM-dj1Vr5k/YGTWBIxVNjI/AAAAAAAAGNE/Zowb8iHP4NYMNzctDRT9Ifery2rKI38NQCLcBGAsYHQ/s600/Taralli.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-rsM-dj1Vr5k/YGTWBIxVNjI/AAAAAAAAGNE/Zowb8iHP4NYMNzctDRT9Ifery2rKI38NQCLcBGAsYHQ/s320/Taralli.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Taralli</span></span></td></tr></tbody></table><br /><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Le fruste<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Con tre filoncini di pasta di circa 1,5 centimetri di diametro riuniti alla
sommità creo una treccina che fermo alla fine.</span></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1fiYVEC66n4/YGTFkT8xU-I/AAAAAAAAGMs/k_twE3K1AxkM4g-BH70aOdbJytjnFOpngCPcBGAYYCw/s600/Bastoncini%2Bfrusta.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-1fiYVEC66n4/YGTFkT8xU-I/AAAAAAAAGMs/k_twE3K1AxkM4g-BH70aOdbJytjnFOpngCPcBGAYYCw/s320/Bastoncini%2Bfrusta.jpg" width="320" /></a></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Oppure<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Un filoncino sempre di circa 1,5 centimetri di diametro e <span style="mso-spacerun: yes;"> </span>di circa 25 centimetri piegato a metà,
arrotolato su se stesso…come da foto<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xXi0kjcZm_g/YGTFlRvOB1I/AAAAAAAAGMw/KmIXF8CllP0w47ml6vVFQUETGekzv2lAgCPcBGAYYCw/s600/Fruste%2Bavvolte.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-xXi0kjcZm_g/YGTFlRvOB1I/AAAAAAAAGMw/KmIXF8CllP0w47ml6vVFQUETGekzv2lAgCPcBGAYYCw/s320/Fruste%2Bavvolte.jpg" width="320" /></a></div><br /><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br /><br /><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ccMLEc6J4fU/YGTWBEO3Z5I/AAAAAAAAGNI/nEfOBm-SzZ0_ceXh8b9mSbD_EqFNTN6xgCLcBGAsYHQ/s567/Fruste%2Ba%2Btreccia.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="378" data-original-width="567" height="223" src="https://1.bp.blogspot.com/-ccMLEc6J4fU/YGTWBEO3Z5I/AAAAAAAAGNI/nEfOBm-SzZ0_ceXh8b9mSbD_EqFNTN6xgCLcBGAsYHQ/w336-h223/Fruste%2Ba%2Btreccia.jpg" width="336" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Fruste a treccia </span></span></td></tr></tbody></table><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-pZLWxNngiaQ/YGTXp7sw-bI/AAAAAAAAGNU/QI2xJuymgC4XoOPTQP-d-Qn1fcqXPkvvwCLcBGAsYHQ/s600/Fruste%2Bcon%2Bmadorle.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="600" height="214" src="https://1.bp.blogspot.com/-pZLWxNngiaQ/YGTXp7sw-bI/AAAAAAAAGNU/QI2xJuymgC4XoOPTQP-d-Qn1fcqXPkvvwCLcBGAsYHQ/w322-h214/Fruste%2Bcon%2Bmadorle.jpg" width="322" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Fruste avvolte</span></span></td></tr></tbody></table><br /><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #c00000; font-size: 16pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Le tenaglie<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ci sono tre modi per realizzarle: <o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-n4yP7mHAmpY/YGTFmTcPIuI/AAAAAAAAGMs/lre9Gu1HFhoKkOLXAj7i_1mj3EUbvD9OwCPcBGAYYCw/s600/Pinze.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-n4yP7mHAmpY/YGTFmTcPIuI/AAAAAAAAGMs/lre9Gu1HFhoKkOLXAj7i_1mj3EUbvD9OwCPcBGAYYCw/s320/Pinze.jpg" width="320" /></a></div><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 unendo due pezzetti di pasta lunghi 6 centimetri al centro e piegando le
punte verso l’interno, <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">oppure <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">2 <span style="mso-spacerun: yes;"> </span>incrociando i due pezzetti di
pasta al centro e poi piegando le punte verso l’interno, <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">oppure </span></span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">3 facendo un fiocchetto ad anello e modellando le punte all’interno.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Spennello tutti i biscotti con un velo di latte. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Sistemo su una teglia rivestita di carta forno i biscotti appena fatti. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Li lascio raffreddare in frigorifero per circa un quarto d’ora<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Li inforno a 180° C per 20 minuti, o fino a che sono ben dorati.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Li sforno e li lascio raffreddare.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br /><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SS7Di2p2FHo/YGTJoTtIMrI/AAAAAAAAGM8/Ewl7PosKElQjvr8Ol4lnTmwz5uliAx9UQCLcBGAsYHQ/s600/DSC_0593Primo%2Bpiano%2Bbiscotti.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://1.bp.blogspot.com/-SS7Di2p2FHo/YGTJoTtIMrI/AAAAAAAAGM8/Ewl7PosKElQjvr8Ol4lnTmwz5uliAx9UQCLcBGAsYHQ/s320/DSC_0593Primo%2Bpiano%2Bbiscotti.jpg" width="320" /></a></div><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Pronti per essere gustati!<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><i style="mso-bidi-font-style: normal;"><span style="color: #c00000; font-size: 26pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Alla
prossima <o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 26pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ciao<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><span style="color: black; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p> </o:p></span></p>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-68296546421270235452021-03-28T18:30:00.002+02:002022-12-08T23:50:25.464+01:00Insalata di Polpo<p> </p><p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Sono ormai
due anni che il periodo Pasquale ha un iter atipico<i style="mso-bidi-font-style: normal;">. </i>I preparativi per la Pasqua sono ridoti al minimo e anche il pranzo e i dolci
non potendoli condividere con il resto della famiglia sono limitati. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Quest’anno
farò tanti piccoli assaggi così che la tavola, risulti ugualmente festosa anche se siamo solo in tre.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Cosa non
manca mai sulla nostra tavola pasquale? La prima cosa che mi viene in mente è
l’<i>insalata di polpo</i> da gustare come antipasto. Questo piatto, di solito è di
pertinenza di mia sorella; il suo arrivo è trionfale, con l’insalatiera colma
di una profumata insalata di polpo tra le braccia, appena celata da un
capace<span style="mso-spacerun: yes;"> </span>strofinaccio da cucina.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br /></span></p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_EUEk2WkAGk/YGCrZ4WBKeI/AAAAAAAAGLQ/6fRG0hX7D38N7Ej3iXAy4T0dPOTtZz9IACLcBGAsYHQ/s567/Insalata%2Belimoni.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-_EUEk2WkAGk/YGCrZ4WBKeI/AAAAAAAAGLQ/6fRG0hX7D38N7Ej3iXAy4T0dPOTtZz9IACLcBGAsYHQ/s320/Insalata%2Belimoni.jpg" width="320" /></a></div><br /><span><a name='more'></a></span><span style="font-size: 12pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormal"><span style="color: #e36c0a; font-size: 24pt; line-height: 115%; mso-themecolor: accent6; mso-themeshade: 191;">Insalata di polpo <o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">1
polpo da circa 1Kg<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">1-2
foglie di alloro<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Sale grosso<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Olio
di oliva extra vergine<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Prezzemolo
tritato al momento<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Succo
di 1 limone<o:p></o:p></span></p><p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Sale fino</span></p><p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Pepe</span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;"><o:p> </o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Compero
il mio polpo dal mio pescivendolo di fiducia che me lo vede già pulito, non mi
resta che togliergli gli occhi e il becco usando un coltellino affilato. Lo
risciacquo bene e lo metto a cuocere in acqua calda dove ho già messo un paio di
foglie di alloro e poco sale grosso.<o:p></o:p></span></p><p class="MsoNormalCxSpMiddle"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rDFmNtDMPeE/YGCrvBDsxnI/AAAAAAAAGLo/09Ifd6DE_9kIimfxbmRLplAdtp22nixmgCLcBGAsYHQ/s567/Cottura%2Bpolpo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-rDFmNtDMPeE/YGCrvBDsxnI/AAAAAAAAGLo/09Ifd6DE_9kIimfxbmRLplAdtp22nixmgCLcBGAsYHQ/s320/Cottura%2Bpolpo.jpg" width="320" /></a></div><br /><span style="font-size: 12pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Lascio
cuocere per circa 30 minuti e come mi ha consigliato il pescivendolo faccio la
prova coltello, se la punta del coltello entra abbastanza facilmente <span style="mso-spacerun: yes;"> </span>nella carne è pronto. <o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Arrivato
a cottura lo lascio intiepidire nell’acqua di cottura, lo scolo e lo taglio a
tocchetti non troppo piccoli. <o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oPxzFT6QZQA/YGCrvLkb02I/AAAAAAAAGLk/OlW_pxCpQrMyQ1GlHhRnhtRAWECVoZ7VgCLcBGAsYHQ/s567/Condimento.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="567" src="https://1.bp.blogspot.com/-oPxzFT6QZQA/YGCrvLkb02I/AAAAAAAAGLk/OlW_pxCpQrMyQ1GlHhRnhtRAWECVoZ7VgCLcBGAsYHQ/s320/Condimento.jpg" width="320" /></a></div><span style="font-size: 12pt; line-height: 115%;"><p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;"><br /></span></p>Emulsiono
in<span style="mso-spacerun: yes;"> </span>una ciotola l’olio, il succo di
limone, il sale fino e una manciatina di pepe.</span><p></p><p class="MsoNormalCxSpMiddle"><br /><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zJrB0ntoMNw/YGCraZ4BfvI/AAAAAAAAGLU/ftdeVY5ByFcsyu_VEuXtyARfqqKTH7NegCLcBGAsYHQ/s756/polopo%2Bcondito.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="756" data-original-width="567" height="320" src="https://1.bp.blogspot.com/-zJrB0ntoMNw/YGCraZ4BfvI/AAAAAAAAGLU/ftdeVY5ByFcsyu_VEuXtyARfqqKTH7NegCLcBGAsYHQ/s320/polopo%2Bcondito.jpg" /></a></div><p></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Irroro
il polpo con l’emulsione e lo ripongo i frigorifero. <o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 12pt; line-height: 115%;">Un
ristoratore tanti anni fa mi consigliò di preparare questo piatto anche il
giorno prima i modo da far amalgamare bene i sapori.<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="color: #e36c0a; font-size: 24pt; line-height: 115%; mso-themecolor: accent6; mso-themeshade: 191;">Alla prossima<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle"><span style="font-size: 24pt; line-height: 115%;">Ciao<o:p></o:p></span></p>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-50800014556790042782020-12-28T21:38:00.004+01:002020-12-28T22:59:18.370+01:00Anatra all'arancia<p> <br /></p><p class="MsoNormalCxSpFirst" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-m3UWtHMQqgg/X-o-Rxb5f9I/AAAAAAAAGGE/g2bHUuBhM3cWqr7qBmAvn-vO1Gg7biLSACLcBGAsYHQ/s384/Arance%2Br.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="384" data-original-width="340" height="320" src="https://1.bp.blogspot.com/-m3UWtHMQqgg/X-o-Rxb5f9I/AAAAAAAAGGE/g2bHUuBhM3cWqr7qBmAvn-vO1Gg7biLSACLcBGAsYHQ/s320/Arance%2Br.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Arance</td></tr></tbody></table><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><br /><br /></span><p></p><p class="MsoNormalCxSpFirst" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Questa è sicuramente
una ricetta che ricorda il Natale e le feste che lo accompagnano. Il profumo
che si spande in casa preannuncia un piatto sontuoso dal sapore intenso e aromatico;
la nota dolce del miele e quella agrumata delle arance esaltano il sapore della carne dell’anatra.<o:p></o:p></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Come sappiamo, le
ricette non hanno confini, si condividono fino a prenderne una paternità diversa
da quella originaria: la ricetta nasce in Italia intorno al 1500 e in questo
periodo l’anatra all’arancia (allora
chiamata “ Paparo alla melarancia”) non
era certo alla portata di tutti, visto che gli ingredienti utilizzati, come
arance e spezie, non erano certo coltivati in Italia, ma provenivano dal
lontano Oriente. Grazie alla grandezza della famiglia Medici queste prelibatezze
hanno fatto la loro comparsa nel nostro territorio e sono stati abbinati all’anatra. <o:p></o:p></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Quando Caterina de’
Medici andò in sposa a Enrico II di Francia, portò con se i suoi domestici e naturalmente
anche i cuochi e i pasticceri e con loro anche la ricetta dell’anatra all’arancia.
Il piatto piacque così tanto alla corte francese che tutt’oggi viene considerato uno dei secondi più apprezzati dai francesi. <o:p></o:p></span></p><p class="MsoNormalCxSpFirst" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;">
</p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Questa è la ricetta
che io porto in tavola il giorno di
Natale o del primo dell’anno.<o:p></o:p></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-qTkM5nn6a20/X-o5mJ5s86I/AAAAAAAAGF4/JOfOdxD4vEYIhfirJV8yPXrli9edXPSlwCLcBGAsYHQ/s567/Anatra%2Ball%2527arancia.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-qTkM5nn6a20/X-o5mJ5s86I/AAAAAAAAGF4/JOfOdxD4vEYIhfirJV8yPXrli9edXPSlwCLcBGAsYHQ/s320/Anatra%2Ball%2527arancia.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Anatra all'arancia</td></tr></tbody></table><span><a name='more'></a></span><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><br /></span><p></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><b><i><span style="color: #e36c0a; font-family: "Times New Roman","serif"; font-size: 20pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-themecolor: accent6; mso-themeshade: 191;">ANATRA ALL'ARANCIA</span></i></b></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;"><span style="font-size: 14pt;">Ingredienti per 6 persone:</span></p><p class="MsoNormalCxSpFirst" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 77.9pt; margin-top: 0cm; margin: 0cm 77.9pt 10pt 4cm; mso-add-space: auto;"><span style="font-size: 14pt;">
- Una anatra 2 kg circa<br />
- 4 o 5 arance succose con scorza grossa<br />
- 2 cucchiaini di miele (o zucchero)<br />
- Un cucchiaio di burro fresco <br />
- q.b. di vino bianco liquoroso<o:p></o:p></span></p><p class="MsoNormalCxSpMiddle" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 77.9pt; margin-top: 0cm; margin: 0cm 77.9pt 10pt 4cm; mso-add-space: auto;"><span style="font-size: 14pt;">- 1 rametto di rosmarino</span><span style="font-size: 14pt;"><br />
- q.b. di sale e pepe<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><b><span style="font-size: 14pt;"> - </span></b><span style="font-size: 14pt;">Liquore all’arancia</span><span style="font-size: 14pt;"><br />
<br />
Preparazione.<br />
Pulisco perfettamente l'anatra eliminando le impurità della pelle, elimino il
grasso superfluo all'interno. Tolgo la scorza alle arance cercando di
asportarne soltanto la parte gialla, le taglio a striscioline e le faccio
bollire in acqua bollente per alcuni minuti; le scolo, le asciugo tamponandole
con della carta da cucina e le metto a marinare nel liquore all’arancia.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><span style="font-size: 14pt;">Salo
e pepo l’anatra sia all’esterno massaggiandola per distribuire bene le spezie
che all’interno.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><span style="font-size: 14pt;"> Aromatizzo all’interno con alcune di fette di arancia con ancora la buccia
arancione e un pezzetto di rosmarino.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><span style="font-size: 14pt;">Lego accuratamente l’anatra.</span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-left: 4cm;"><span style="font-size: 14pt;">Io non uso il burro per rosolare l'</span><span style="font-size: 18.6667px;">anatra</span><span style="font-size: 14pt;">, ma per chi preferisce usare un condimento, metter in padella il busso e farlo sciogliere e adagiarvi l'anatra e farla rosolare. </span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-left: 4cm;"><span style="font-size: 14pt;">Io non uso il condimento e procedo così:</span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-left: 4cm;"><span style="font-size: 18.6667px;"><br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-td67_BWrpUo/X-o_3DD4bjI/AAAAAAAAGGQ/8laM_Wk-720aRj7kiUdi9x1aJxrzDgdEwCLcBGAsYHQ/s567/Anatra%2Bin%2Bpadella.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-td67_BWrpUo/X-o_3DD4bjI/AAAAAAAAGGQ/8laM_Wk-720aRj7kiUdi9x1aJxrzDgdEwCLcBGAsYHQ/s320/Anatra%2Bin%2Bpadella.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Anatra in padella a rosolare</td></tr></tbody></table><p></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><span style="font-size: 14pt;">Sistemo
l’anatra in una capace padella, senza aggiungere alcun grasso e la faccio rosolare da ogni parte.
L’anatra perderà parte del grasso residuo e colorirà la crosta. Se il grasso
che si è formato e abbondate eliminarlo
dalla pentola.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-left: 4cm;">
</p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><span style="font-size: 14pt;">Bagno
l’anatra con un abbondante bicchiere di vino. Quando tutto il vino sarà evaporato
continuo la cottura aggiungendo brodo o anche solo acqua calda e del succo di
arancia . Per circa 50 minuti.</span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PmX0Mmu_T_k/X-pAXNDEfiI/AAAAAAAAGGY/7roumx4Szy0m8M7b_h9oDDUZLvNY3gFkwCLcBGAsYHQ/s567/Anatra%2Ba%2Briposo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-PmX0Mmu_T_k/X-pAXNDEfiI/AAAAAAAAGGY/7roumx4Szy0m8M7b_h9oDDUZLvNY3gFkwCLcBGAsYHQ/s320/Anatra%2Ba%2Briposo.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Anatra a riposo in attesa di passare i forno con le arance</td></tr></tbody></table><span style="font-size: 18.6667px;"><br /></span><p></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><span style="font-size: 18.6667px;">Quando l’anatra sarà cotta la tolgo dalla pentola</span><span style="font-size: 18.6667px;"> </span><span style="font-size: 18.6667px;">e sgrasso il fondo di cottura , aggiungo il miele o lo zucchero, le bucce di arance bollite e il succo di arancia. Faccio ridurre la salsa a fuoco vivace e poi </span><span style="font-size: 18.6667px;"> </span><span style="font-size: 18.6667px;">nappo l’anatra.</span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><span face="Calibri, sans-serif" style="font-size: 14pt;">Sistemo l’anatra in una teglia da forno e la
ricopro con fettine di arancia tagliate sottilmente. </span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><span face="Calibri, sans-serif"><span style="font-size: 18.6667px;"><br /></span></span><span face="Calibri, sans-serif" style="font-size: 14pt;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-yBcuMFaqSWI/X-pAtpa4HhI/AAAAAAAAGGk/XR-vxG7ZBBM1cL6OHCmauxbqiQgEsFrEgCLcBGAsYHQ/s567/Anatra%2Ball%2527arancia%2Bin%2Bteglia.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-yBcuMFaqSWI/X-pAtpa4HhI/AAAAAAAAGGk/XR-vxG7ZBBM1cL6OHCmauxbqiQgEsFrEgCLcBGAsYHQ/s320/Anatra%2Ball%2527arancia%2Bin%2Bteglia.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Anatra appena uscita dal forno</td></tr></tbody></table><p></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"><span face="Calibri, sans-serif" style="font-size: 14pt;">Inforno e faccio grigliare
le fette di arancia.</span></p><p class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 10.0pt; margin-left: 4.0cm; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 4cm;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-aYCpFc3PSJg/X-pBGSjhn-I/AAAAAAAAGG8/qehx1fnUVQMU69fh3n08a_a84TzD12ylgCLcBGAsYHQ/s567/Anatra%2Ball%2527aranciaporzionztz.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="425" data-original-width="567" src="https://1.bp.blogspot.com/-aYCpFc3PSJg/X-pBGSjhn-I/AAAAAAAAGG8/qehx1fnUVQMU69fh3n08a_a84TzD12ylgCLcBGAsYHQ/s320/Anatra%2Ball%2527aranciaporzionztz.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Anatra porzionata e pronta per essere servita</td></tr></tbody></table><br /><span face="Calibri, sans-serif" style="font-size: 14pt;"> </span><span style="font-size: 14pt;">Porziono l’anatra e la servo con la salsa ben
calda</span><span style="font-size: 14pt;"> </span><span style="font-size: 14pt;">rimasta.</span><p></p><p class="MsoNormal" style="margin-left: 120.5pt;"><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 120.5pt; margin-right: 56.65pt; margin-top: 0cm; margin: 0cm 56.65pt 10pt 120.5pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><b><i><span style="color: #e36c0a; font-family: "Times New Roman","serif"; font-size: 20pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-themecolor: accent6; mso-themeshade: 191;"></span></i></b></span></p><div><span style="font-size: 14pt;"><b style="font-size: 18.6667px;"><i><span style="color: #e36c0a; font-family: "Times New Roman","serif"; font-size: 20pt; line-height: 30.6667px; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-themecolor: accent6; mso-themeshade: 191;">Alla Prossima</span></i></b></span></div><div><span style="font-size: 14pt;"><b style="font-size: 18.6667px;"><i><span style="font-family: "Times New Roman","serif"; font-size: 20pt; line-height: 30.6667px; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-themecolor: accent6; mso-themeshade: 191;">Ciao </span></i></b></span></div>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-65234209669767209692020-12-25T12:05:00.005+01:002020-12-25T12:08:24.794+01:00Buon Natale 2020<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BDvpNG1jHwY/X-XGzkB1ipI/AAAAAAAAGFY/fVRoNPth8O0ZueXGcbPnfPdPEHJhV7fvgCLcBGAsYHQ/s1280/IMG_20201225_113251.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1280" src="https://1.bp.blogspot.com/-BDvpNG1jHwY/X-XGzkB1ipI/AAAAAAAAGFY/fVRoNPth8O0ZueXGcbPnfPdPEHJhV7fvgCLcBGAsYHQ/s320/IMG_20201225_113251.jpg" width="320" /></a></div> <div><br /></div><div> <span style="color: red; font-size: large;">Tanti auguri di un buon e sereno Natale.</span><p></p></div>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-19214175655182554282020-10-18T19:41:00.002+02:002021-09-20T09:59:36.838+02:00Biscotti ai fichi e noci<p> </p><p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"><span style="font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="Biscotti ai fichi e noci e Madrigale" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-78kD4iXb6f4/X4xLATtSZoI/AAAAAAAAF-I/sGuXRWvGanUHl5G8cS_Mmzro0U8gYn_FgCLcBGAsYHQ/w320-h240/Biscotti%2B1.jpg" style="margin-left: auto; margin-right: auto;" title="Biscotti ai fichi e noci" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Biscotti ai fichi e noci</td></tr></tbody></table><p></p><p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"><span style="font-size: 14pt; line-height: 115%;"><br />È una
enorme soddisfazione poter realizzare una ricetta con i prodotti del tuo orto.
Non lo avevo mai provato, quest’anno i nostri alberelli di fico hanno
fruttificato, con mia sorpresa una discreta quantità di fichi, tanto da riuscire a
realizzare il ripieno di questi deliziosi biscotti. La ricetta originale me
l’ha gentilmente passata Marisa Lucarelli; come al solito vi ho apportato le
necessarie variazioni per renderla senza glutine. Sono ottimi, ve li consiglio
caldamente. Li abbiamo gustati a colazione con il cappuccino, nel pomeriggio come piccola pausa e mi hanno sempre molto soddisfatta. Il sapore di questi biscotti mi ha accompagnata per tutto il mese di settembre.</span></p>
<p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"><span style="font-size: 14pt; line-height: 115%;">Nel
periodo estivo, non ho trascorso il mio tempo sempre preparando biscotti ma ho anche avuto il piacere di visitare alcuni luoghi nei pressi della
mia città e durante una di queste passeggiate mi sono trovata a Manduria in
compagnia di <a href="http://going-for-awalk.blogspot.com/2020/09/alle-radici-del-vino-primitivo-il-museo.html">Ilaria di Going for a walk?</a> Lei voleva visitare il museo della
civiltà del vino primitivo di Manduria, sede della cantina dei Produttori di Manduria ed
io, da brava food blogger, ero molto interessata ai vini che vi si producono.</span></p><p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"><span style="font-size: 14pt; line-height: 115%;"><br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-qdP-yaL7Asg/X4xM2k70O6I/AAAAAAAAF_c/A9L_IvGnpxYVfBFGezZLnEb0rpBQt2AXACLcBGAsYHQ/s620/Stefania%2Bin%2Bcantina.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Cantina produttori vino Manduria" border="0" data-original-height="620" data-original-width="567" height="320" src="https://1.bp.blogspot.com/-qdP-yaL7Asg/X4xM2k70O6I/AAAAAAAAF_c/A9L_IvGnpxYVfBFGezZLnEb0rpBQt2AXACLcBGAsYHQ/w293-h320/Stefania%2Bin%2Bcantina.jpg" title="Biscotti ai fichi e noci" width="293" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cantina dei Produttori vino di Manduria</td></tr></tbody></table><p></p><p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"><span style="font-size: 14pt;">Dopo aver più volte assaggiato i biscotti, ho avuto una <i>folgorazione</i> quando mi hanno fatto provare un vino dolce di
produzione della cantina: non ho potuto fare a meno di constatare che fossero
fatti l’uno per gli altri. Il vino richiamava senza ombra di dubbio la dolcezza
della confettura di fichi, di cannella e noci. Un matrimonio perfetto!</span></p>
<p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"><span style="font-size: 14pt; line-height: 115%;">Peccato
che il periodo dei fichi sia terminato, ma volendo riprepararli ho provato ad
usare una confettura di fichi al posto dei fichi freschi; ci si può
accontentare, il sapore del ripieno non è così avvolgente ma il biscotto è
decisamente sempre buono. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"></p><span style="color: #76923c; font-family: "Freehand521 BT"; font-size: 24pt; line-height: 115%; mso-themecolor: accent3; mso-themeshade: 191;">Biscotti con ripieno di fichi e noci<o:p></o:p></span><p></p>
<span><a name='more'></a></span><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><br /></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p> </o:p></span><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Pasta biscotto</span></b></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">170 gr farina di riso finissima*<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">15 gr farina di lupino*<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">15 gr amido di tapioca*<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">20 gr farina di mandorle*<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">60 gr zucchero<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">60 gr burro a temperatura ambiente<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 uovo medio a temperatura ambiente<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">6 gr. lievito per dolci*</span><span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 presa di sale<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ripieno<o:p></o:p></span></b></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">300 gr fichi senza buccia<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Scorza grattugiata di un limone <o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">50 gr granella di noci.<o:p></o:p></span></p><p class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm; mso-add-space: auto;"><span style="font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p>
<p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"><i><span face=""Arial","sans-serif"" style="color: #333333; font-size: 10.5pt; line-height: 115%;">Gli ingredienti con il simbolo
(</span></i><span face=""Arial","sans-serif"" style="background: white; color: #333333; font-size: 10.5pt; line-height: 115%;">*)</span><i><span face=""Arial","sans-serif"" style="color: #333333; font-size: 10.5pt; line-height: 115%;"> sono
alimenti a rischio per i celiaci e per essere consumati tranquillamente devono
avere il simbolo della spiga barrata, oppure essere presenti nel prontuario
dell'Associazione Italiana Celiachia, o riportare la scritta "senza
glutine"<o:p></o:p></span></i></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Preparo prima il ripieno, così ha il tempo di
raffreddarsi bene.<o:p></o:p></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HRWrMxeXa1s/X4xNrgn-XdI/AAAAAAAAF_4/ETyrWWqVBf83-bRHnHiqXhXOVGcbYChoQCLcBGAsYHQ/s567/Fichi%2Bpelati%2Be%2Btagliati.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fichi" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-HRWrMxeXa1s/X4xNrgn-XdI/AAAAAAAAF_4/ETyrWWqVBf83-bRHnHiqXhXOVGcbYChoQCLcBGAsYHQ/w320-h240/Fichi%2Bpelati%2Be%2Btagliati.jpg" title="Biscotti fichi e noci" width="320" /></a></div><br /><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Taglio a tocchetti i fichi già pelati, li
sistemo in una padella, </span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EFPg0Aw7AEk/X4xOSqFAq8I/AAAAAAAAGAU/znH8CBkgv_g-rbbcAfoV4h2fKY1K9uWtACLcBGAsYHQ/s567/Fichi%2Bcon%2Bzucchero.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Fichi" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-EFPg0Aw7AEk/X4xOSqFAq8I/AAAAAAAAGAU/znH8CBkgv_g-rbbcAfoV4h2fKY1K9uWtACLcBGAsYHQ/w320-h240/Fichi%2Bcon%2Bzucchero.jpg" title="Biscotti fichi e noci" width="320" /></a></div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span><p></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">aggiungo lo zucchero </span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yZU4frYFbkA/X4xOSmJB_zI/AAAAAAAAGAY/RC0CXaEYe7ke4WldCGSmFMdaa2Rhiry1wCLcBGAsYHQ/s567/Fichi%2Bcon%2Blimone%2Br.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="fichi" border="0" data-original-height="454" data-original-width="567" height="256" src="https://1.bp.blogspot.com/-yZU4frYFbkA/X4xOSmJB_zI/AAAAAAAAGAY/RC0CXaEYe7ke4WldCGSmFMdaa2Rhiry1wCLcBGAsYHQ/w320-h256/Fichi%2Bcon%2Blimone%2Br.jpg" title="Biscotti fichi e noci" width="320" /></a></div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>ed il limone e lascio cuocere per
circa 10 </span><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">minuti a fiamma dolce</span></div><div><span style="font-size: 18.6667px;"><br /></span></div><div><span style="font-size: 18.6667px;"><br /></span></div><div><span style="font-size: 18.6667px;"><br /></span><p></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ddUOVURrWgY/X4xOSvgI6eI/AAAAAAAAGAQ/mTE-t7XvnbEuwxvvdVFfc4-ZUNtGn_27QCLcBGAsYHQ/s567/Fichi%2Bcotti.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="fichi cotti" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-ddUOVURrWgY/X4xOSvgI6eI/AAAAAAAAGAQ/mTE-t7XvnbEuwxvvdVFfc4-ZUNtGn_27QCLcBGAsYHQ/w320-h240/Fichi%2Bcotti.jpg" title="Biscotti fichi e noci" width="320" /></a></div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 18.6667px;">È pron</span><span style="font-size: 14pt;">to quando i fichi hanno perso gran parte
della loro umidità. Se invece uso la marmellata di fichi, metto la marmellata
in un pentolino e vi aggiungo la buccia di limone; lascio scaldare e rapprendere</span><span style="font-size: 14pt;"> </span><span style="font-size: 14pt;">la marmellata per pochi minuti, giusto il
tempo per farla diventare un po’ più densa; infine lascio raffreddare.</span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt;"><br /></span></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Vv9A-aZX4lE/X4xOTTXRmsI/AAAAAAAAGAc/aamPR0vEN4YZ7SNU0-HKPuRuYOKNKJJDACLcBGAsYHQ/s567/Fichi%2Be%2Bnoci%2Br.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="ripieno di fichi e noci" border="0" data-original-height="484" data-original-width="567" height="273" src="https://1.bp.blogspot.com/-Vv9A-aZX4lE/X4xOTTXRmsI/AAAAAAAAGAc/aamPR0vEN4YZ7SNU0-HKPuRuYOKNKJJDACLcBGAsYHQ/w320-h273/Fichi%2Be%2Bnoci%2Br.jpg" title="Biscotti fichi e noci" width="320" /></a></div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div><div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>Ai fichi (o alla marmellata) aggiungo la
granella di noci, mescolo bene e faccio indurire in frigorifero.<o:p></o:p></span><p></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p> </o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><br /></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Per la pasta preparo<span style="mso-spacerun: yes;"> </span>una semplice pasta frolla, con qualche
aggiunta.<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Mischio tutte le farine compresa quella di
mandorle e il lievito per dolci.<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Amalgamo lo zucchero e il sale al burro, ci
aggiungo l’uovo ed impasto fino ad ottenere una cremina.</span></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-y-0ZrpnHEtQ/X4xPuTUclSI/AAAAAAAAGA0/AR3q0WB6WFIhVjmgIaPZG7yjd3-KOSB6ACLcBGAsYHQ/s567/Impasto.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta frolla senza glutine alle mandorle" border="0" data-original-height="540" data-original-width="567" height="305" src="https://1.bp.blogspot.com/-y-0ZrpnHEtQ/X4xPuTUclSI/AAAAAAAAGA0/AR3q0WB6WFIhVjmgIaPZG7yjd3-KOSB6ACLcBGAsYHQ/w320-h305/Impasto.jpg" title="Biscotti ai fichi e noci" width="320" /></a></div><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p>In una coppa sistemo a fontana le farine e
verso al centro il composto di uova e burro. Raccolgo la farina fino ad
ottenere un panetto che posso lavorare sul tavolo. <o:p></o:p></span><p></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></p><p class="MsoNormalCxSpFirst" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt;">Stendo tra due fogli di carta forno l’impasto
e lo ripongo in congelatore per alcuni minuti tanto da farlo indurire e poter
essere lavorato. </span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qJs2HtG4enk/X4xQZykNqzI/AAAAAAAAGBQ/MOUGVF9yeCU-LcgJacb4HdA2T3bu1pqkgCLcBGAsYHQ/s567/Con%2Bripieno.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta frolla senza glutine e impasto di fichi e noci" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-qJs2HtG4enk/X4xQZykNqzI/AAAAAAAAGBQ/MOUGVF9yeCU-LcgJacb4HdA2T3bu1pqkgCLcBGAsYHQ/w320-h240/Con%2Bripieno.jpg" title="Biscotti ai fichi e noci" width="320" /></a></div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span face=""Calibri","sans-serif"" style="font-size: 14pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span face=""Calibri","sans-serif"" style="font-size: 14pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Lo divido in strisce dello spessore di un centimetro e
con una sac-à-poche o con un cucchiaino distribuisco il ripieno sulle strisce. </span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WGtu0p1-TGs/X4xPufqSGMI/AAAAAAAAGAw/UeT0lkD8Q4oHF22F9gcXiDdw8wBVhXWCQCLcBGAsYHQ/s567/Filone.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="282" data-original-width="567" height="159" src="https://1.bp.blogspot.com/-WGtu0p1-TGs/X4xPufqSGMI/AAAAAAAAGAw/UeT0lkD8Q4oHF22F9gcXiDdw8wBVhXWCQCLcBGAsYHQ/w320-h159/Filone.jpg" title="Biscotti ripieni di fichi e noci" width="320" /></a></div><p></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt;">Arrotolo la pasta intorno al ripieno, aiutandomi con la carta
forno; chiudo l’impasto e faccio cadere la chiusura nella parte inferiore. </span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_S39a1BWrE8/X4xPuXoiCcI/AAAAAAAAGA4/hKORiUHy0s0lizx-CsWmKcZktZrFW3w5QCLcBGAsYHQ/s567/Tagliati.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-_S39a1BWrE8/X4xPuXoiCcI/AAAAAAAAGA4/hKORiUHy0s0lizx-CsWmKcZktZrFW3w5QCLcBGAsYHQ/w320-h240/Tagliati.jpg" title="Biscotti ripieni di fichi e noci" width="320" /></a></div><span style="font-size: 14pt;"><br /></span><p></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt;">Taglio il rotolo a pezzi di 2 -3 centimetri di larghezza circa.</span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BjXOpaDULD4/X4xQwRKhEqI/AAAAAAAAGBg/TZjHeElcJq4vg6rJTbDhmXEAsiGOH1QmQCLcBGAsYHQ/s567/in%2Bteglia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-BjXOpaDULD4/X4xQwRKhEqI/AAAAAAAAGBg/TZjHeElcJq4vg6rJTbDhmXEAsiGOH1QmQCLcBGAsYHQ/w320-h240/in%2Bteglia.jpg" title="Biscotti ripieni di fichi e noci" width="320" /></a></div><br /><span style="font-size: 14pt;"><br /></span><p></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Dispongo i biscotti su una teglia rivestita di
carta antiaderente e metto a cuocere in forno caldo a 170°C <span style="mso-spacerun: yes;"> </span>per circa 15 min o fino a quando sono dorati.<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p> </o:p></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5gUCsmqGMjI/X4xNVUZPb0I/AAAAAAAAF_o/IEvZHgxqU44prrIM_-txYyjzktvaHkXxgCPcBGAYYCw/s567/Biscotti%2B2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Biscotti fichi e noci e vino Madrigale" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-5gUCsmqGMjI/X4xNVUZPb0I/AAAAAAAAF_o/IEvZHgxqU44prrIM_-txYyjzktvaHkXxgCPcBGAYYCw/w320-h240/Biscotti%2B2.jpg" title="Biscotti ripieni di fichi e noci" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Biscotti fichi e noci e vino Madrigale</td></tr></tbody></table><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span><p></p>
<p class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p> </o:p></span><span style="color: #76923c; font-family: "Freehand521 BT"; font-size: 24pt;">Alla prossima</span></p>
<p class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 28.3pt; margin-top: 0cm; margin: 0cm 28.3pt 10pt 1cm;"><span style="font-family: "Freehand521 BT"; font-size: 24pt; line-height: 115%;">Ciao<o:p></o:p></span></p></div>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-76898081030056848112020-05-31T19:18:00.001+02:002020-06-02T08:37:54.248+02:00Salatini parmigiano e olive<p class="MsoNormal" style="margin: 0cm 28.3pt 10pt 14.2pt;"><span style="background: white; color: #222222; font-size: 14pt; line-height: 115%;"><font size="4"> Ho provato a fare i salatini, ci è volutala spinta del mio amico Paul per convincermi a impastare qualcosa che non fosse dolce anche se la forma l’ho inequivocabilmente riprodotta come biscotti 😊. Devo dire sono davvero buoni, accattivanti e pericolosi specialmente se ho a portata di mano salumi e formaggi cremosi, poi con il gorgonzola non resisto. Per fortuna ne ho fatto una quantità modesta😊<br /><br />La ricetta parte con il glutine, che naturalmente ho modificato per sfruttarla con il senza glutine. </font><br /><br /><font color="#222222"><span style="background-color: white; font-size: 14pt;">Che dire, di sicuro li rifarò perché valgono, sono un
perfetto accompagnamento ad un aperitivo, ad un antipasto o anche solo per un frugale spuntino.</span><o:p style="background-color: white; font-size: 14pt;"></o:p></font></span></p>
<p class="MsoNormal" style="margin: 0cm 28.3pt 10pt 14.2pt;"><span style="background: white; color: #222222; font-size: 14pt; line-height: 115%;">Bene iniziamo con le mani in pasta e divertiamoci con i<o:p></o:p></span></p><span style="background: white; color: #222222; font-family: arial, sans-serif; font-size: 14pt; line-height: 115%;"><p class="MsoNormal" style="margin: 0cm 28.3pt 10pt 14.2pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-size: 14pt; line-height: 115%;"><o:p></o:p></span></p></span><p></p>
<p class="MsoNormal" style="margin: 0cm 28.3pt 10pt 14.2pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jQB9Jh317Ck/XtKlLurvlJI/AAAAAAAAFxo/8R6sVN-Ju3EH8DCHqGyNctIB1LK0KaHYACK4BGAsYHg/Biscottini%2Balle%2Bolive.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Salatini parmigiano e olive senza glutine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-jQB9Jh317Ck/XtKlLurvlJI/AAAAAAAAFxo/8R6sVN-Ju3EH8DCHqGyNctIB1LK0KaHYACK4BGAsYHg/w320-h240/Biscottini%2Balle%2Bolive.jpg" width="320" /></a></div><span><a name='more'></a></span><span style="background: white; color: #222222; font-size: 14pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormal" style="margin: 0cm 28.3pt 10pt 14.2pt;"><i><span style="background: white; color: #76923c; font-size: 24pt; line-height: 115%;">Salatini al parmigiano ed olive<o:p></o:p></span></i></p>
<p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="background: white; color: #222222; font-size: 14pt; line-height: 115%;">150 gr Farina
mix per pane</span> (io ho usato la Nutri free)*<span style="color: #222222; font-size: 14pt; line-height: 115%;"><br />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">30 gr farina di grano saraceno bianco*</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">1 uovo</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">80 gr burro</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">40 gr parmigiano</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">50 gr olive nere denocciolate tritate*</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">La punta di un cucchiaino di lievito per torte salate* o una
punta di Ammoniaca per dolci</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">sale, pepe</span><o:p></o:p></span></span></p>
<p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><i><span style="color: #333333; font-family: arial, sans-serif; font-size: 10.5pt; line-height: 115%;">Gli ingredienti con il simbolo
(</span></i><span style="background: white; color: #333333; font-family: arial, sans-serif; font-size: 10.5pt; line-height: 115%;">*)</span><i><span style="color: #333333; font-family: arial, sans-serif; font-size: 10.5pt; line-height: 115%;"> sono
alimenti a rischio per i celiaci e per essere consumati tranquillamente devono
avere il simbolo della spiga barrata, oppure essere presenti nel prontuario
dell'Associazione Italiana Celiachia, o riportare la scritta "senza
glutine"</span></i></p><p class="MsoNormal" style="margin: 0cm 28.3pt 10pt 14.2pt;"><i><span style="color: #333333; font-family: arial, sans-serif; font-size: 10.5pt; line-height: 115%;"><o:p></o:p></span></i></p>
<p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zP5QAckHH6A/XtKlUx2VOqI/AAAAAAAAFx0/6QkTDxbYrjs67C0vCV1fYIwsLRZHzSKEwCK4BGAsYHg/Farine.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="Salatini parmigiano e olive senza glutine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-zP5QAckHH6A/XtKlUx2VOqI/AAAAAAAAFx0/6QkTDxbYrjs67C0vCV1fYIwsLRZHzSKEwCK4BGAsYHg/w320-h240/Farine.jpg" width="320" /></a></div><span style="color: #222222; font-family: arial, sans-serif;"><br />
</span><span style="color: #222222; font-size: 14pt; line-height: 115%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><br /></span></span><p></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 18.6667px;">Unisco le farine in una ciotola, aggiungo il lievito, il parmigiano e il burro a temperatura ambiente.</span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fLGCPQ84yCw/XtKlhsgn5II/AAAAAAAAFyE/hZrj-SiPihgC1wVF1wLbUihwpZ9487XJQCK4BGAsYHg/Farine%2Bparmigiano%2Bburro.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Salatini parmigiano e olive senza glutine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-fLGCPQ84yCw/XtKlhsgn5II/AAAAAAAAFyE/hZrj-SiPihgC1wVF1wLbUihwpZ9487XJQCK4BGAsYHg/w320-h240/Farine%2Bparmigiano%2Bburro.jpg" width="320" /></a></div><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><br /></span><p></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><br /></span></span></p>
<p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large; text-align: left;">strofino con le mani fino ad intridere la farina ed
ottenere delle briciole.</span></div><br />
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wsD5xYEX7kg/XtKl8POx-SI/AAAAAAAAFyk/c3zPhftiIRUEbGTDhkWvedtKcC3k2lA2QCK4BGAsYHg/Ingredienti.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="Salatini parmigiano e olive senza glutine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-wsD5xYEX7kg/XtKl8POx-SI/AAAAAAAAFyk/c3zPhftiIRUEbGTDhkWvedtKcC3k2lA2QCK4BGAsYHg/w320-h240/Ingredienti.jpg" width="320" /></a></div> <o:p></o:p><p></p>
<p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 21.4667px;">Aggiungo le olive tritate , l'uovo, il sale, il pepe e l'acqua.</span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><br /></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-R-jOU9McczM/XtPSF6snBoI/AAAAAAAAFz4/vQi4HsMoR7I6jizY_n8KeLz1d3CtnpfsQCK4BGAsYHg/Impasto.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Salatini parmigiano e olive senza glutine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-R-jOU9McczM/XtPSF6snBoI/AAAAAAAAFz4/vQi4HsMoR7I6jizY_n8KeLz1d3CtnpfsQCK4BGAsYHg/w320-h240/Impasto.jpg" width="320" /></a></div><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span><p></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;">Impasto e quando si forma un composto consistente
formo una palla,</span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-e_gFANf9os0/XtPSS_7VtUI/AAAAAAAAF0E/kFA-ls5yeCkSRsJVA5HdSFvRUfHRXNjqQCK4BGAsYHg/Pasta.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="Salatini parmigiano e olive senza glutine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-e_gFANf9os0/XtPSS_7VtUI/AAAAAAAAF0E/kFA-ls5yeCkSRsJVA5HdSFvRUfHRXNjqQCK4BGAsYHg/w320-h240/Pasta.jpg" width="320" /></a></div><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><font size="4">la stendo dello spessore di 1/2 centimetro. Taglio con una
formina.<o:p></o:p></font><p></p>
<p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 18.6667px;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 18.6667px;">Sistemo i biscottini in una teglia rivestita di carta forno.</span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><font color="#222222"><span style="font-size: 18.6667px;"></span></font></p><div class="separator" style="clear: both; text-align: center;"><font color="#222222"></font><a href="https://1.bp.blogspot.com/-2A8wa9B8cQM/XtPX1bW0PGI/AAAAAAAAF2Y/amoil0J8e_wqnl3Hd7-Qh_SN19rnwNTcgCK4BGAsYHg/Teglie%2Bbiscottini%2Bcrudi.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Salatini parmigiano e olive senza glutine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-2A8wa9B8cQM/XtPX1bW0PGI/AAAAAAAAF2Y/amoil0J8e_wqnl3Hd7-Qh_SN19rnwNTcgCK4BGAsYHg/w320-h240/Teglie%2Bbiscottini%2Bcrudi.jpg" width="320" /></a></div><p></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormalCxSpMiddle" style="margin: 0cm 1cm 10pt 14.2pt;"><span style="color: #222222; font-size: 14pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><o:p></o:p><p></p>
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large; text-align: left;">Controllo che non si coloriscano troppo. Sforno e lascio
raffreddare.</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HgSMiHNCEMQ/XtPYKNxWY7I/AAAAAAAAF2w/IJPAedF3PLwNlzA5gdwOcE5HSrJl0lrxACK4BGAsYHg/Teglia%2Bbiscottini%2Bolive.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Salatini parmigiano e olive senza glutine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-HgSMiHNCEMQ/XtPYKNxWY7I/AAAAAAAAF2w/IJPAedF3PLwNlzA5gdwOcE5HSrJl0lrxACK4BGAsYHg/w320-h240/Teglia%2Bbiscottini%2Bolive.jpg" width="320" /></a></div><div><br /></div><div> <div><font size="4">Rimangono croccanti a lungo, non sono duri e nemmeno troppo friabili;
buoni.</font><o:p></o:p><p></p><p class="MsoNormal" style="margin: 0cm 28.3pt 10pt 14.2pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HTyxUUftCH4/XtPWOgvPiuI/AAAAAAAAF1U/brAMfwutvlgH_HknxVJUkIR-_qrBFEVVwCK4BGAsYHg/Salatini.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Salatini parmigiano e olive senza glutine" border="0" data-original-height="425" data-original-width="567" height="240" src="https://1.bp.blogspot.com/-HTyxUUftCH4/XtPWOgvPiuI/AAAAAAAAF1U/brAMfwutvlgH_HknxVJUkIR-_qrBFEVVwCK4BGAsYHg/w320-h240/Salatini.jpg" width="320" /></a></div><span style="color: #222222; font-size: 14pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormal" style="margin: 0cm 28.3pt 10pt 14.2pt;"><i><span style="background: white; color: #76923c; font-family: arial, sans-serif; font-size: 24pt; line-height: 115%;">Alla
prossima <o:p></o:p></span></i></p>
<p class="MsoNormal" style="margin: 0cm 28.3pt 10pt 14.2pt;"><i><span style="background: white; color: #222222; font-family: arial, sans-serif; font-size: 24pt; line-height: 115%;">Ciao<o:p></o:p></span></i></p><br /></div></div>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-7904244439982597762020-05-24T19:24:00.001+02:002020-05-24T19:24:41.142+02:00Asparagi con le uova<br />
<div class="MsoNormalCxSpFirst" style="margin-left: 1.0cm; mso-add-space: auto;">
<span style="font-size: 14.0pt; line-height: 115%;">Come più volte ho detto adoro le
verdure; ogni stagione per me è come un’avventura in cucina.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Questa è decisamente il tempo degli asparagi.
Pare che non sia solo io ad amarli<span style="mso-spacerun: yes;"> </span>tanto
da attendere il periodo giusto con impazienza, già i romani ne andavano
talmente ghiotti da creare delle imbarcazioni chiamate appunto asparagus, per
andarli a raccoglierli. Oltre ad amarli per il loro gusto, li consumavano ben
consci di tutte le proprietà benefiche che il loro consumo offriva: sono ricchi
di vit. A,B e C, sono diuretici, digestivi, calmanti, e pare che siamo ottimi
per allontanare il malumore, <span style="mso-spacerun: yes;"> </span>sono poco
calorici e sono ricchi di sali minerali. Un unico lato negativo e che non passa
proprio inosservato è l’odore penetrante che conferisce alle urine, ma sappiamo
da che deriva quindi nessun problema </span><span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">😏</span><span style="font-size: 14.0pt; line-height: 115%;">. Dimenticavo è sconsigliato un uso
eccessivo a chi ha problemi renali e calcoli 😌.</span></div>
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<a href="https://1.bp.blogspot.com/-9odzBogFBt8/Xsqpcoper4I/AAAAAAAAFxA/zx9SE9qPLqYegHSHWzoFhHGV5Q03vqQbACLcBGAsYHQ/s1600/asparagi%2Bdisegno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="376" height="320" src="https://1.bp.blogspot.com/-9odzBogFBt8/Xsqpcoper4I/AAAAAAAAFxA/zx9SE9qPLqYegHSHWzoFhHGV5Q03vqQbACLcBGAsYHQ/s320/asparagi%2Bdisegno.jpg" width="200" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Asparago deve il suo nome al termine
greco <i style="mso-bidi-font-style: normal;">aspharagos, </i>che significa
germoglio, perché è proprio il germoglio della pianta che viene consumato,
quando questo germoglio cresce si trasforma in un rametto legnoso e non più
edibile. I miei ricordi vanno alle mie primavere infantili quando andavamo nei
boschi vicino al mare a raccogliere i teneri germogli di asparago selvatico, al
ritorno a casa era di rigore preparare una frittatona con il frutto del
raccolto… a volte era ricco a volte scarno, ma era sempre una bella occasione
per gustarli.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Oggi, per la mia ricetta, userò i più
comodi asparagi coltivati.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Quando acquistiamo gli asparagi, dobbiamo
fare attenzione che presentino le punte turgide, compatte non troppo aperte e
naturalmente che non presentino marciumi apicali; anche il gambo deve
presentarsi sempre ben turgido senza grinze.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Sia che si usino quelli coltivati o
quelli selvatici la prima cosa è dargli una breve cottura in acqua salata.
Prima di cuocerli occorre pulirli, con il coltello taglio il gambo dove la
parte non è più dura e legnosa, li lavo per togliere eventuale terriccio. Sono
pronti per la ricetta.<o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-1RxB-Kytp8c/XsqpySg6QHI/AAAAAAAAFxI/GV9cUflZFoMXlzUpMS3BUYB5mN4d5fTxwCLcBGAsYHQ/s1600/Asparagi%2Bcon%2Buova%252C%2Bparmigiano%2Be%2Bpepe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Asparagi, uova" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-1RxB-Kytp8c/XsqpySg6QHI/AAAAAAAAFxI/GV9cUflZFoMXlzUpMS3BUYB5mN4d5fTxwCLcBGAsYHQ/s320/Asparagi%2Bcon%2Buova%252C%2Bparmigiano%2Be%2Bpepe.jpg" title="Asparagi con le uova" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagi con le uova</td></tr>
</tbody></table>
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<i><span style="color: #33cc33; font-size: 22.0pt; line-height: 115%;">Asparagi con le uova</span></i><i><span style="color: #33cc33; font-size: 14.0pt; line-height: 115%;">(3 P)</span></i><i><span style="color: #33cc33; font-size: 22.0pt; line-height: 115%;"><o:p></o:p></span></i></div>
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<span style="font-size: 14.0pt; line-height: 115%;">500 gr di asparagi<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">3 uova<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Olio,<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">burro una nocciolina<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">sale, pepe<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">2 cucchiai di parmigiano grattugiato <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">In acqua salata sbollento per circa
10 min gli asparagi, se si possiede la pentola per gli asparagi, alta e stretta
e bene usarla, si eviterà di scuocere le punte. <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Evito di tenere i attesa gli asparagi
nell'acqua di cottura, per evitare di scuocerli, quindi prima che sia trascorso
il tempo di cottura preparo in una larga padella un filo di olio e il burro, a
fiamma moderata li faccio riscaldare e quando il burro diventa leggermente
dorato aggiungo gli asparagi scolati delicatamente con un ramaiolo dall'acqua
di cottura e li sistemo in uno solo strato nella padella con il burro e l’olio
che sfrigolano.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Li faccio dorare smuovendo dolcemente
la padella.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-LTjVt2SccHc/XsqqHDvXk9I/AAAAAAAAFxQ/SH2iEczjv80Bsd3jG94739EiE5l4zrvGQCLcBGAsYHQ/s1600/Asparagi%2Bin%2Bpadella%2Bcon%2Buova.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Asparagi, uova" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-LTjVt2SccHc/XsqqHDvXk9I/AAAAAAAAFxQ/SH2iEczjv80Bsd3jG94739EiE5l4zrvGQCLcBGAsYHQ/s320/Asparagi%2Bin%2Bpadella%2Bcon%2Buova.jpg" title="Asparagi con le uova" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Sguscio le uova e le sistemo uno alla
volta sugli asparagi. Le uova andrebbero cotte all'occhio di bue quindi con il tuorlo
liquido e l’albume rappreso, ma qui a casa l’uovo deve essere più cotto
altrimenti non è gradito, quindi passatemela 😊</span><span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">. </span><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Per far si che le uova cuociano copro il
tegame con un coperchio per alcuni minuti, le salo e le pepo. Appena prima di
servire spolvero le uova e gli asparagi con il parmigiano , ricopro per alcuni
secondi in modo che il parmigiano si sciolga e servo ben caldi.<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: #33cc33; font-size: 22.0pt; line-height: 115%;">Alla
prossima<o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-size: 22.0pt; line-height: 115%;">Ciao<o:p></o:p></span></i></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-11606804823209090022020-03-29T23:34:00.000+02:002020-03-29T23:37:38.016+02:00Biscotti al burro senza glutine<br />
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Siamo
in attesa, sempre in allerta, ma in attesa… ma non si può vivere in un’attesa
immobile; dopo i primi giorni ci si rende conto che ci si deve rimettere in
moto. Io non esco, ma proprio per questo non ho smesso di fare le cose che più
mi piacciono. Come sapete tra le mie passioni c’è la cucina </span><span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">😊. </span><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Mi sono ricordata di una deliziosa ricetta
della mia amica Maria Luisa, i “Biscottini al burro alla vaniglia”. Tragedia:
non trovo più la ricetta, sono sicura di non averla cestinata, ma non c’è.
Quale migliore occasione per scambiare due chiacchiere con la mia amica e richiederle
la sua ricetta. Come sempre la devo sglutinare perché <span style="mso-spacerun: yes;"> </span>l’originale è fatta con farina di grano. La
versione senza glutine la propongo anche <span style="mso-spacerun: yes;"> </span>con alcune variazioni di gusti. Ho recuperato
la mia spara biscotti lasciata per troppo tempo inutilizzata nel cassetto e
come ricordavo anche stavolta impasto e pistola <span style="mso-spacerun: yes;"> </span>non mi hanno creato problemi .<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Lasciatemelo fare: non c’è volta che guardi il
telegiornale e non mi venga il magone per tutti coloro che sono in prima linea,
per coloro che non ce la fanno e per coloro che stanno soffrendo e mi sento
tanto fortunata ad essere qui a condividere la ricetta di un’amica; sto bene,
sono con i miei cari e quindi non mi manca nulla. <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Dedico
questi biscottini, e so che sono poca cosa, a tutti coloro che mi permettono di
avere questa serenità. <i style="mso-bidi-font-style: normal;">GRAZIE DI CUORE <span style="font-family: "batang";">💗</span></i></span></div>
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<a href="https://1.bp.blogspot.com/-q5pORgWlYBM/Xn--esyg3bI/AAAAAAAAFto/SuDcjL4n12kISg2tca3Xe4f3O3BW_nWVACEwYBhgLKs4DAMBZVoBaRA6AmcJhpzU_Y-eGjGZxg1rFEo2nM7ifqcNgPUFqhlI4w-FuhZa1sf2Ioy5pBHJHOfWD4GjpPDx6VKM8u8wZM27Mz_w2hf_iIP4Pa_craB8gye6cEBiVy3RSEg9DLVzXX-0FyPn8IZvSUI4UbI0keQiW1rjftKCl1XcxPe9-qdR7NrwKlFngIbK1Vg8VTQD0DXRZf4nbGB4zaoOgjhVIMhppD0vWD3_W1mSBUeOfl8nL79loongHGfOAQ0ELjm77OHxALvX5T_oSGblINopqKQPFX6H_CuHRrHVmDCDVux71YZRSQWaSIZqm_xMPb6WJ9Lg3jr25No0D50jdi-pbqOww3QnUTBSMDtkfWOSbi-bMSTSaNp6LZxVtQYRev-PHJJBJDTXiH84FJ5NE5xY8AOcXXOpzv9Q9tdfPs30fN1H2ZRJI2zg4k4Ebpbn40cQ49714AmyA3cUFrX2wuo2t3nq70lKfcmib60XojQ49xnAa_2Ib7ecqGX7ejerHVJTTWbx_jPU35KszwkqpVy5EPG2emmGBrZuZ9tIggeztiF6YQEFEpvcamnjaJsSSKFsCQt3GiSTBg6dnMH3ctcSvDAhGhz1UHaYpMO2B__MF/s1600/Biscotti%2Be%2Bcaff%25C3%25A8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-q5pORgWlYBM/Xn--esyg3bI/AAAAAAAAFto/SuDcjL4n12kISg2tca3Xe4f3O3BW_nWVACEwYBhgLKs4DAMBZVoBaRA6AmcJhpzU_Y-eGjGZxg1rFEo2nM7ifqcNgPUFqhlI4w-FuhZa1sf2Ioy5pBHJHOfWD4GjpPDx6VKM8u8wZM27Mz_w2hf_iIP4Pa_craB8gye6cEBiVy3RSEg9DLVzXX-0FyPn8IZvSUI4UbI0keQiW1rjftKCl1XcxPe9-qdR7NrwKlFngIbK1Vg8VTQD0DXRZf4nbGB4zaoOgjhVIMhppD0vWD3_W1mSBUeOfl8nL79loongHGfOAQ0ELjm77OHxALvX5T_oSGblINopqKQPFX6H_CuHRrHVmDCDVux71YZRSQWaSIZqm_xMPb6WJ9Lg3jr25No0D50jdi-pbqOww3QnUTBSMDtkfWOSbi-bMSTSaNp6LZxVtQYRev-PHJJBJDTXiH84FJ5NE5xY8AOcXXOpzv9Q9tdfPs30fN1H2ZRJI2zg4k4Ebpbn40cQ49714AmyA3cUFrX2wuo2t3nq70lKfcmib60XojQ49xnAa_2Ib7ecqGX7ejerHVJTTWbx_jPU35KszwkqpVy5EPG2emmGBrZuZ9tIggeztiF6YQEFEpvcamnjaJsSSKFsCQt3GiSTBg6dnMH3ctcSvDAhGhz1UHaYpMO2B__MF/s320/Biscotti%2Be%2Bcaff%25C3%25A8.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Allora,
al lavoro!<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"></span></i></b><br />
<a name='more'></a><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Biscotti
alla vaniglia con spara biscotti ricetta di Maria Luisa<o:p></o:p></span></i></b></div>
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<span style="color: #26282a; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>1/2 Kg di farina bianca,</span><span style="color: #26282a; font-family: "helvetica" , "sans-serif"; font-size: 14.0pt;"><o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>un pizzico di sale</span><span style="color: #26282a; font-family: "helvetica" , "sans-serif"; font-size: 14.0pt;"><o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>2 uova</span><span style="color: #26282a; font-family: "helvetica" , "sans-serif"; font-size: 14.0pt;"><o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>4 cucchiaini di lievito per dolci</span><span style="color: #26282a; font-family: "helvetica" , "sans-serif"; font-size: 14.0pt;"><o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>2 etti di zucchero</span><span style="color: #26282a; font-family: "helvetica" , "sans-serif"; font-size: 14.0pt;"><o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>2 etti di margarina <o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>2 bustine di vaniglina o buccia grattugiata di
limone</span><span style="color: #26282a; font-family: "helvetica" , "sans-serif"; font-size: 14.0pt;"><o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>un
po' di latte all'occorrenza<o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;">Io metto
tutto nella planetaria ed impasto velocemente poi faccio riposare mezzora <span style="mso-spacerun: yes;"> </span>in frigo. Riempio la pistola e sparo in teglia
non imburrata cuocio a 180° per 10 min.<o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;">Per i
biscotti senza glutine, ho cambiato la farina e l’ho sostituita con<span style="mso-spacerun: yes;"> </span>farina di riso, amido di tapioca e farina di
lupino. Ho dovuto aumentare un pochino le uova con dell’albume.<o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;">Ho variato
il sapore aggiungendo pasta di pistacchio, cacao, <span style="mso-spacerun: yes;"> </span>pasta di nocciola e liquore San Marzano (L’aroma
di questo liquore con il cioccolato è davvero unico).Da una sola ricetta ho
ottenuto tre varianti di sapore e di colore, ma tutte molto buone.<o:p></o:p></span></div>
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<span style="color: #26282a; font-size: 14.0pt;">Ho usato il
burro al posto della margarina, ma se si vuole ottenere biscotti senza lattosio
mantenere la margarina .<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #e36c0a; font-family: "helvetica" , "sans-serif"; font-size: 18.0pt;">Biscotti alla vaniglia con spara
biscotti senza glutine<o:p></o:p></span></i></b></div>
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<br />
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">450 gr farina di riso finissima*<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; mso-add-space: auto; mso-line-height-alt: 12.0pt;">
<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">28 gr farina di tapioca*<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; mso-add-space: auto; mso-line-height-alt: 12.0pt;">
<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">23 gr farina di lupino*<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; mso-add-space: auto; mso-line-height-alt: 12.0pt;">
<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2 uova grosse + 2 cucchiai da minestra
di albume <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">200 gr burro<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">200 gr zucchero<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2 bustine di Vaniglina *(o bacca di
vaniglia, essenza di vaniglia*,limone grattugiato)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">8 gr lievito per dolci*<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Un pizzico di sale</span><span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #76923c; font-size: 18.0pt; line-height: 115%;">Biscotti al pistacchio<o:p></o:p></span></i></b></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Al posto della vaniglia aggiungere 1 cucchiaio
di pasta di pistacchio*<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #984806; font-size: 18.0pt; line-height: 115%;">Biscotti al cacao<o:p></o:p></span></i></b><br />
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<span style="font-size: 14pt; text-align: justify;">Al
posto della vaniglia aggiungere</span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">7
gr di cocco*<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">10
gr cacao amaro in polvere*<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1
cucchiaino di pasta di nocciole*<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2
cucchiaini di liquore San Marzano*<o:p></o:p></span></div>
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<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">1 cucchiaio di latte</span></div>
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<i><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">Gli
ingredienti con il simbolo (</span></i><span style="background: white; color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">*)</span><i><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;"> sono alimenti a rischio per i celiaci
e per essere consumati tranquillamente devono avere il simbolo della spiga
barrata, oppure essere presenti nel prontuario dell'Associazione Italiana
Celiachia, o riportare la scritta "senza glutine"<o:p></o:p></span></i></div>
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<a href="https://1.bp.blogspot.com/-Lcfh_jgJOWA/Xn--3ZaQC1I/AAAAAAAAFtw/xcMNN3OccqM4P-bNlxvsTVdWdbaERct_ACLcBGAsYHQ/s1600/Burro%2Ba%2Bpomata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-Lcfh_jgJOWA/Xn--3ZaQC1I/AAAAAAAAFtw/xcMNN3OccqM4P-bNlxvsTVdWdbaERct_ACLcBGAsYHQ/s320/Burro%2Ba%2Bpomata.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Riduco a pomata il burro (margarina), aggiungo
(dove richiesto nella ricetta) la pasta di pistacchio o nocciole; amalgamo
molto bene fino ad ottenere una crema. Aggiungo lo zucchero, il sale e la
vaniglia (dove richiesta dalla ricetta), amalgamo bene.</span></div>
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<a href="https://1.bp.blogspot.com/-xh90wMfsX3M/Xn-_IVSYDLI/AAAAAAAAFt4/rN3zvN1lj8oqnXjT9nj3SzqUYyK9udIgwCLcBGAsYHQ/s1600/Burroa%2Bpomata%2Be%2Bnocciole.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-xh90wMfsX3M/Xn-_IVSYDLI/AAAAAAAAFt4/rN3zvN1lj8oqnXjT9nj3SzqUYyK9udIgwCLcBGAsYHQ/s320/Burroa%2Bpomata%2Be%2Bnocciole.jpg" width="320" /></a><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> Aggiungo le uova e l’albume.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-Pt_DqG1A6iI/Xn-_VpXJqxI/AAAAAAAAFt8/reydku0huEAtMvaFHMFvleHK52fF0plFwCLcBGAsYHQ/s1600/Burro%2Be%2Bfarina.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-Pt_DqG1A6iI/Xn-_VpXJqxI/AAAAAAAAFt8/reydku0huEAtMvaFHMFvleHK52fF0plFwCLcBGAsYHQ/s320/Burro%2Be%2Bfarina.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Mischio le farine e il lievito, (dove
richiesto dalla ricetta) il cacao ed il cocco.<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/--J277iY2xfU/Xn-_iDA-frI/AAAAAAAAFuE/ARhVY84VMjUFv8x1aBJSEBQFmpimtpP7ACLcBGAsYHQ/s1600/Impasto2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/--J277iY2xfU/Xn-_iDA-frI/AAAAAAAAFuE/ARhVY84VMjUFv8x1aBJSEBQFmpimtpP7ACLcBGAsYHQ/s320/Impasto2.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Aggiungo alla crema di burro la farina ed
impasto fino a che diventa una crema densa.<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-EgIMTFlIo_c/Xn-_sLaT5DI/AAAAAAAAFuI/wIcbJqcXv0gNcbyD5E3uauRORgv7keZFACLcBGAsYHQ/s1600/Impasto.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-EgIMTFlIo_c/Xn-_sLaT5DI/AAAAAAAAFuI/wIcbJqcXv0gNcbyD5E3uauRORgv7keZFACLcBGAsYHQ/s320/Impasto.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Faccio raffreddare <span style="mso-spacerun: yes;"> </span>in frigorifero la pasta per circa ½ ora.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-JtaeflGOHDE/Xn-_zZoOgaI/AAAAAAAAFuQ/FEejJ9w4T08shOePCRo4xQ9TLBFVRsawQCLcBGAsYHQ/s1600/Con%2Bsparabiscotti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-JtaeflGOHDE/Xn-_zZoOgaI/AAAAAAAAFuQ/FEejJ9w4T08shOePCRo4xQ9TLBFVRsawQCLcBGAsYHQ/s320/Con%2Bsparabiscotti.jpg" width="320" /></a><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Trasferisco l’impasto nella pistola spara biscotti
e “sparo” i biscotti in una teglia NON imburrata.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-a95GVp0zSAI/Xn-_9LuQ3oI/AAAAAAAAFuY/-TzI4FCfF386vGprrfLwFtN_V0OA8DIXgCLcBGAsYHQ/s1600/Biscottini%2Ba%2Braffreddare2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-a95GVp0zSAI/Xn-_9LuQ3oI/AAAAAAAAFuY/-TzI4FCfF386vGprrfLwFtN_V0OA8DIXgCLcBGAsYHQ/s320/Biscottini%2Ba%2Braffreddare2.jpg" width="320" /></a><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Cuocio a 180° per 10 minuti <o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: #e36c0a; font-size: 24.0pt; line-height: 115%;">Alla prossima<o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: #e36c0a; font-size: 24.0pt; line-height: 115%;">Ciao <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></i></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-19573147343468713272020-03-07T22:11:00.001+01:002021-09-20T10:08:48.912+02:00Torta mimosa all'ananas <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wGQBghii9Dk/XmQDgXhIkQI/AAAAAAAAFrY/08CBex_KJqA3cv-Z8UONwUPHroLBoAMOwCLcBGAsYHQ/s1600/unnamed.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="342" data-original-width="512" height="213" src="https://1.bp.blogspot.com/-wGQBghii9Dk/XmQDgXhIkQI/AAAAAAAAFrY/08CBex_KJqA3cv-Z8UONwUPHroLBoAMOwCLcBGAsYHQ/s320/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mimose</td></tr>
</tbody></table>
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<span style="font-size: 14pt; line-height: 115%;">Un fiore dall'aspetto particolarmente
delicato e ornamentale, fiorisce quando ormai l’inverno è a termine e le
giornate più tiepide annunciamo l’arrivo della primavera: la mimosa. Ma per
quanto l’aspetto induca a pensare che sia una pianta delicata ecco che ci
sorprende per la sua capacità di colonizzare terreni difficili, poco profondi e
poveri di sostanze nutritive, trasformandoli in terreni adatti alla coltura di
piante più esigenti, che dire, la poteremmo definire persino altruista 💗</span><span face=""arial" , "sans-serif"" lang="KO" style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">Avere un albero di
mimosa in giardino è una gioia per gli occhi</span><span face=""arial" , "sans-serif"" style="font-size: 14pt; line-height: 115%;"> e </span><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">per lungo tempo ho goduto della loro piacevole
ombra e del loro delicato profumo fino a che… già fino a che ho scoperto d’essere
allergica al loro polline. <o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Per fortuna c’è la cucina che mi viene sempre
incontro con le sue innumerevoli preparazioni; e se in casa i rametti di mimosa
non possono più entrare ecco che in tavola troneggia una deliziosa colorata mimosa:
dolce, profumata, avvolgente solo come una torta può essere.<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Per la festa della donna e per tutte le
occasioni in cui ci si vuole concedere a un tocco di allegria,di eleganza: “la
torta mimosa”.<o:p></o:p></span></div>
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<span style="line-height: 115%;"><span style="font-size: 14pt;">Oggi presento la </span><b style="font-size: 14pt;">torta mimosa </b><span style="font-size: 18.6667px;"><b>all'ananas</b></span><b style="font-size: 14pt;"> senza glutine e senza lattosio</b><span style="font-size: 14pt;">. <o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;">
<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Per chi non ha problemi di allergie, può
utilizzare i fiori edibili della mimosa per decorare la torta insieme alle
briciole di pan di spagna. Si possono mangiare i fiori ma <b style="mso-bidi-font-weight: normal;">assolutamente no</b> <b style="mso-bidi-font-weight: normal;">le foglie</b>.
Un’unica raccomandazione, usate solo fiori di cui siete sicuri che non siano
stati trattati con elementi nocivi quindi no quelli che si trovano dai fiorai
che sono stati coltivati solo a scopo ornamentale.<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Devo dire che è la prima volta che uso la panna
di soia da montare senza glutine con un risultato davvero ottimo, monta molto
bene e unita alla crema pasticcera <o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Io ho usato un solo pan di spagna sia per la
torta che per recuperare le briciole di pan di spagna come decorazione, se
pensate che non siano sufficienti, preparate 2 basi di pan di spagna. Il pan di
spagna non utilizzato lo si può congelare ed usare in seguito per altre dolci
preparazioni.<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2kPdJE9L75Q/XmQH7kFhfkI/AAAAAAAAFr8/KbdhGmYHH6QqFzbPbaoBIqNIzWiKU1rZgCEwYBhgL/s1600/Fetta.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-2kPdJE9L75Q/XmQH7kFhfkI/AAAAAAAAFr8/KbdhGmYHH6QqFzbPbaoBIqNIzWiKU1rZgCEwYBhgL/s320/Fetta.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fetta torta mimosa</td></tr>
</tbody></table>
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<i style="mso-bidi-font-style: normal;"><span style="background: green; color: yellow; font-size: 20pt; line-height: 115%;">Torta Mimosa all’ananas</span></i><i style="mso-bidi-font-style: normal;"><span style="color: yellow; font-size: 20pt; line-height: 115%;"><o:p></o:p></span></i></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 <a href="https://tramontimariegravine.blogspot.com/2016/03/pan-di-spagna-gluten-free.html">pan di spagna Ø 24 cm.*</a><o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">250 gr panna di soia da montare<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Crema Pasticcera:<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ litro di latte di mandorla*<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4 tuorli d’uovo<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">20 gr amido di mais*<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">18 gr amido di riso*<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">140 gr zucchero semolato<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Buccia di limone<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">250 gr panna di soia da montare*<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 scatola di ananas sciroppato*<o:p></o:p></span></div>
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<i><span face=""arial" , "sans-serif"" style="color: #333333; font-size: 10.5pt; line-height: 115%;"><br /></span></i></div>
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<i><span face=""arial" , "sans-serif"" style="color: #333333; font-size: 10.5pt; line-height: 115%;">Gli ingredienti con il simbolo
(</span></i><span face=""arial" , sans-serif" style="background: white; color: #333333; font-size: 10.5pt; line-height: 115%;">*)</span><i><span face=""arial" , "sans-serif"" style="color: #333333; font-size: 10.5pt; line-height: 115%;"> sono
alimenti a rischio per i celiaci e per essere consumati tranquillamente devono
avere il simbolo della spiga barrata, oppure essere presenti nel prontuario
dell'Associazione Italiana Celiachia, o riportare la scritta "senza
glutine"</span></i></div>
<div class="MsoNormalCxSpMiddle" style="margin-bottom: 10.0pt; margin-left: 1.0cm; margin-right: 1.0cm; margin-top: 0cm; margin: 0cm 1cm 10pt; mso-add-space: auto;">
<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Preparo il pan di spagna come spiegato <a href="https://tramontimariegravine.blogspot.com/2016/03/pan-di-spagna-gluten-free.html">qui</a>. Lo
faccio ben raffreddare.<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Preparo la crema pasticcera vegetale. </span><br />
<span style="color: black; font-size: 14pt; line-height: 115%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">In una capace pentola, pongo il latte di mandorla a scaldare</span>.
In una ciotola monto bene, con un frullino elettrico, le uova con lo zucchero, ci
aggiungo gli amidi ed amalgamo bene.</span><o:p></o:p></div>
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<span style="color: black; font-size: 14pt; line-height: 115%;">Quando il latte sta per bollire,
abbasso la fiamma e verso la crema di uova e zucchero nel latte,</span> <span style="font-size: 14pt;">mescolo bene e porto a cottura.
Quando si è addensata bene la faccio raffreddare bene in frigorifero per
portarla alla stessa temperatura fredda della panna.</span></div>
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<span style="color: black; font-size: 14pt; line-height: 115%;">Scolo dallo sciroppo l’ananas.
Conservo lo sciroppo dell’ananas. Asciugo bene le fette di ananas e le taglio a
cubetti.<o:p></o:p></span></div>
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<span style="color: black; font-size: 14pt; line-height: 115%;">Aggiungo allo sciroppo 3 cucchiai
di limoncello. </span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Taglio la parte superiore della torta a circa
1 cm dal bordo superiore e la tengo da parte. </span><br />
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Svuoto la parte inferiore del pan di spagna tagliando
con un coltello affilato lungo la circonferenza del pan di spagna a circa 2 cm dal
bordo. Incido la torta per poter estrarre la parte interna senza però arrivare
a tagliare la base <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-AgbXWRagY-A/XmQH7c1RN6I/AAAAAAAAFsk/Edi7pXcD9cAIBL6Dyb9u0yXWLOij4lu3gCEwYBhgL/s1600/Crema.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-AgbXWRagY-A/XmQH7c1RN6I/AAAAAAAAFsk/Edi7pXcD9cAIBL6Dyb9u0yXWLOij4lu3gCEwYBhgL/s320/Crema.jpg" width="320" /></a></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Monto la panna di soia e la amalgamo alla
crema pasticcera. Separo 1/3 della crema. </span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ai 2/3 rimasti aggiungo i pezzetti di
ananas e li amalgamo alla crema.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-x9DDAvhaBLQ/XmQH8La9L4I/AAAAAAAAFso/ee3UjFmrdSArGoS-hxqQgyWaXxQT5bf2gCEwYBhgL/s1600/Torta%2Bcon%2Bcrema.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-x9DDAvhaBLQ/XmQH8La9L4I/AAAAAAAAFso/ee3UjFmrdSArGoS-hxqQgyWaXxQT5bf2gCEwYBhgL/s320/Torta%2Bcon%2Bcrema.jpg" width="320" /></a></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Bagno la base del pan di spagna con lo
sciroppo. Riempio il vuoto del pan di spagna con la crema all’ananas. <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-qO-BUpehBdw/XmQH731jVGI/AAAAAAAAFs0/ZfFBdVir-f0enE2epAFQL3mBbtlO5S61wCEwYBhgL/s1600/Tocchetti%2Bdi%2Bpan%2Bdi%2Bspagna.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-qO-BUpehBdw/XmQH731jVGI/AAAAAAAAFs0/ZfFBdVir-f0enE2epAFQL3mBbtlO5S61wCEwYBhgL/s320/Tocchetti%2Bdi%2Bpan%2Bdi%2Bspagna.jpg" width="320" /></a></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Taglio a cubetti piccoli i pezzi di pan di
spagna tolti per creare il vuoto nella torta. <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-bFnZOMn4k8M/XmQH8t61f_I/AAAAAAAAFsw/Me9dbPmaePMjmbYAWwD_mg1ZXVvjxJxywCEwYBhgL/s1600/Torta%2Bcoperta%2Bbagnata.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-bFnZOMn4k8M/XmQH8t61f_I/AAAAAAAAFsw/Me9dbPmaePMjmbYAWwD_mg1ZXVvjxJxywCEwYBhgL/s320/Torta%2Bcoperta%2Bbagnata.jpg" width="320" /></a></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Sistemo il coperchio di pan di
spagna con la parte scura a contatto con il ripieno. </span><span style="font-size: 18.6667px;">Bagno la parte superiore del pan di spagna, dalla parte bianca, con lo sciroppo dell’ananas. </span></div>
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<a href="https://1.bp.blogspot.com/-0H12_T9UAOM/XmQH951tkBI/AAAAAAAAFsw/3Ogcmei9QEwOLXdapwgBmeiDUBQpmvsHgCEwYBhgL/s1600/Tortarivestita.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-0H12_T9UAOM/XmQH951tkBI/AAAAAAAAFsw/3Ogcmei9QEwOLXdapwgBmeiDUBQpmvsHgCEwYBhgL/s320/Tortarivestita.jpg" width="320" /></a><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-size: 18.6667px;">Stendo il terzo di crema sulla torta e sui fianchi in modo generoso.</span></span></div>
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<a href="https://1.bp.blogspot.com/-HBsj03HlG4E/XmQH9WvL4iI/AAAAAAAAFsw/eBGslTgqOlg47VoN6CsZmK8a-i30HMm6QCEwYBhgL/s1600/Torta%2Bmimosa.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-HBsj03HlG4E/XmQH9WvL4iI/AAAAAAAAFsw/eBGslTgqOlg47VoN6CsZmK8a-i30HMm6QCEwYBhgL/s320/Torta%2Bmimosa.jpg" width="320" /></a></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Cospargo tutta la torta con i cubetti di pan di
spagna. Si possono aggiungere alcuni fiori di mimosa per arricchire e decorare
la torta. <o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="background: green; color: #e7f808; font-size: 28pt; line-height: 115%;"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span style="background: green; color: #e7f808; font-size: 28pt; line-height: 115%;"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span style="background: green; color: #e7f808; font-size: 28pt; line-height: 115%;">Buon 8 marzo a tutte le donne</span></i><i style="mso-bidi-font-style: normal;"><span style="color: #e7f808; font-size: 28pt; line-height: 115%;"><o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><a href="https://1.bp.blogspot.com/-akXSAC2QhIM/XmQDyh1XSLI/AAAAAAAAFrg/h2rIetVOImUzan_erXJxl5qNnFXL6nlkACEwYBhgL/s1600/coltivare-mimosa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="800" height="224" src="https://1.bp.blogspot.com/-akXSAC2QhIM/XmQDyh1XSLI/AAAAAAAAFrg/h2rIetVOImUzan_erXJxl5qNnFXL6nlkACEwYBhgL/s320/coltivare-mimosa.jpg" width="320" /></a></i></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 26pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Alla
prossima <o:p></o:p></span></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 26pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ciao<o:p></o:p></span></i></b></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-80781291686595383632020-01-13T20:15:00.005+01:002022-02-24T11:32:32.377+01:00Riso con ossibuchi in gremolata<br />
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<span style="font-size: 14pt; line-height: 115%;">Se è vero che una ricetta può far rivivere un bel
ricordo, ecco questa è la preparazione giusta<span style="mso-spacerun: yes;"> </span>che mi riporta alle splendide vallate e alle
dolci colline del territorio veneto, in una tiepida giornata primaverile, di un
lontano e non precisato anno in cui il mio desiderio di conoscere luoghi e
sapori si stava realizzando in pieno. </span><span style="font-size: 14pt;">Visitare in compagnia di amici la
provincia di Padova.</span><span style="font-size: 14pt;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-DGUBCl4Pd4E/Xhy9Xmwg78I/AAAAAAAAFpI/YshVpe2OgBQxninE7GtjS1lfGAEX04M-ACLcBGAsYHQ/s1600/Padova.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="392" data-original-width="591" height="212" src="https://1.bp.blogspot.com/-DGUBCl4Pd4E/Xhy9Xmwg78I/AAAAAAAAFpI/YshVpe2OgBQxninE7GtjS1lfGAEX04M-ACLcBGAsYHQ/s320/Padova.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Padova</td></tr>
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<span style="font-size: 14pt;">Uno scrigno di meraviglie che mi ha regalato una intera
giornata in compagnia di una splendida coppia, la quale al momento del pranzo
mi ha insegnato come cucinare gli ossibuchi in gremolata. Un sapore che forse
non avrei mai consapevolmente approvato e provato, ma che grazie alla loro
maestria in cucina e la piacevole compagnia ho gustato e apprezzato. Il detto
“In compagnia si è sposato anche un prete” questa volta ha colpito nel segno. </span></div>
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<span style="font-size: 14pt; line-height: 115%;">Propongo con piacere questo piatto nella speranza che
sia gradito al pari di come lo gradii io allora.</span></div>
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<span style="color: #984806; font-size: 22pt; line-height: 115%;">Riso con ossibuchi in gremolata <o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4 ossibuchi di vitello<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Farina* (io di riso*)<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Olio e burro<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ bicchiere di vino bianco secco</span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Buccia di limone grattugiata<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Trito di prezzemolo<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Sale, pepe<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3 acciughe sotto sale o un cucchiaino di pasta
di acciughe*<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">250 gr riso per risotti<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Vino bianco secco<o:p></o:p></span></div>
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<span face=""calibri" , "sans-serif"" style="font-size: 14pt; line-height: 115%;">Brodo
di carne.</span><br />
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<span face=""calibri" , "sans-serif"" style="font-size: 14pt; line-height: 115%;"></span><br />
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<i><span face=""arial" , "sans-serif"" style="color: #333333; font-size: 10.5pt; line-height: 16.1px;">Gli ingredienti con il simbolo (</span></i><span face=""arial" , "sans-serif"" style="background: white; color: #333333; font-size: 10.5pt; line-height: 16.1px;">*)</span><i><span face=""arial" , "sans-serif"" style="color: #333333; font-size: 10.5pt; line-height: 16.1px;"> sono alimenti a rischio per i celiaci e per essere consumati tranquillamente devono avere il simbolo della spiga barrata, oppure essere presenti nel prontuario dell'Associazione Italiana Celiachia.</span></i><br />
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<span style="font-size: 14pt; line-height: 115%;">Incido con la </span><br />
<span style="font-size: 14pt; line-height: 115%;">punta affilata del
coltello la parte esterna della carne in più punti </span><br />
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<a href="https://1.bp.blogspot.com/-YEfogw3yKfA/Xhy-ergW26I/AAAAAAAAFpc/l8ama-cPyEwY0QJ9gF0IbamXbGYrkvhSwCLcBGAsYHQ/s1600/Taglio%2Bpellicina%2B2.jpg" style="clear: right; display: inline; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-YEfogw3yKfA/Xhy-ergW26I/AAAAAAAAFpc/l8ama-cPyEwY0QJ9gF0IbamXbGYrkvhSwCLcBGAsYHQ/s320/Taglio%2Bpellicina%2B2.jpg" width="320" /></a><span style="font-size: 14pt; line-height: 115%;"><br /></span><br />
<span style="font-size: 14pt; line-height: 115%;">e alcuni punti della fibra
connettiva interna ma evitando di rompere la fetta, così in cottura si
arriccerà molto meno non avendo la tensione della pellicola esterna.<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Infarino leggermente le fette
eliminandone l’eccesso<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Faccio rosolare in 2 cucchiai di olio
e 30 gr di burro gli ossibuchi e uno spicchio d’aglio che poi andrò a togliere prima di versarvi il vino.<o:p></o:p></span><br />
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<span style="background: white; color: black; font-size: 14pt; line-height: 115%;">Bagno con il vino
bianco secco e lo<span style="mso-spacerun: yes;"> </span>lascio sfumare. </span><br />
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<a href="https://1.bp.blogspot.com/-uG3P0eUMWn8/Xhy_27BX5aI/AAAAAAAAFqE/XcHb80Ky1t0WkpbnwSFjpj2uAewBHXPnwCEwYBhgL/s1600/Con%2BBrodo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-uG3P0eUMWn8/Xhy_27BX5aI/AAAAAAAAFqE/XcHb80Ky1t0WkpbnwSFjpj2uAewBHXPnwCEwYBhgL/s320/Con%2BBrodo.jpg" width="320" /></a></div>
<span style="background: white; color: black; font-size: 14pt; line-height: 115%;">Aggiungo una macinata di pepe e un bicchiere di brodo di carne. Abbasso il
fuoco, copro. Lascio cuocere per circa 1 ora e mezza, rivoltando la carne ogni
tanto. Se necessario bagno con altro brodo.</span><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">A cottura, quando la carne è tenera e
tende a staccarsi dagli ossi centrali, sposto la carne in un piatto caldo e
preparo la gremolata.<o:p></o:p></span><br />
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<span style="font-size: 14pt; line-height: 115%;">Nell’intingolo rimasto in padella
dopo aver rimosso la carne aggiungo la buccia di limone tritata, uso solo la
parte gialla evitando di usare anche la parte bianca del limone così da non far
diventare il sughetto amaro, un pugnetto di prezzemolo tritato , le acciughe
sciacquate e diliscate. Faccio sciogliere tutto bene. Aggiungo un bel gnocco di
burro e lascio rosolare il sughetto per un attimo, tanto da amalgamare i
sapori. <o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Aggiungo gli ossibuchi al sughetto e
li lascio insaporire a fuoco debolissimo, in modo che non si raffreddi la carne
ma non si perda tutta l’umidità del sughetto, in attesa di essere portati in
tavola. <o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><b>Preparo il risotto.</b><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">In una pentola
metto 2 cucchiai di olio, il burro e mezzo scalogno tritato. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">Lascio imbiondire a fuoco
dolce. Aggiungo il riso e gli faccio assorbire il condimento. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">Quando il riso è
caldo aggiungo il vino bianco secco.</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">Lascio che evapori
completamente e solo ora aggiungo tre </span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">mestoli di brodo,
il riso deve essere appena coperto dal liquido.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">Quando il brodo
diminuisce ne aggiungo un altro mestolo: il riso non deve mai cuocere a secco.</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">Quando il riso è cotto
lo condisco con una parte della cremolata. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">Servo su un fondo di
risotto gli ossibuchi con il loro intingolo.</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">Servo subito con un
buon bicchiere di vino rosso corposo.</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="color: #984806; font-size: 26pt; line-height: 115%;">Alla prossima<o:p></o:p></span></div>
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<span style="font-size: 26pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ciao<o:p></o:p></span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-62711498938280580572019-11-22T16:54:00.003+01:002020-01-13T20:00:22.505+01:00Pettole senza glutine<br />
<br />
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">22 novembre Santa
Cecilia. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Una data importante:
è in concomitanza con questa festa che iniziano, a Taranto e provincia, i
preparativi per il Natale: qui i festeggiamenti per l’Avvento iniziano per S. Cecilia, in anticipo
rispetto a tutti i calendari dell’Avvento che li fanno iniziare per la
festa dell’Immacolata o per la festa di Santa Lucia; potremmo dire che è il
periodo natalizio più lungo d’Italia. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Anche quest’anno ci
si prodiga per preparare il piatto caratteristico della festa:<a href="https://tramontimariegravine.blogspot.com/2013/11/pettole.html"><i style="mso-bidi-font-style: normal;">Le Pettole</i>.</a></span><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 9.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Naturalmente
le pettole non si preparano solo per<span style="mso-spacerun: yes;">
</span>S.Cecilia, ma ricorrono per tutto il periodo Natalizio; scandiscono le
giornate di festa: l’Immacolata, le vigilie (Natale e Capodanno) quando tutti i
familiari<span style="mso-spacerun: yes;"> </span>e amici si<span style="mso-spacerun: yes;"> </span>riuniscono in una grande tavolata.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">In un precedente post ho descritto la preparazione delle <a href="https://tramontimariegravine.blogspot.com/2013/11/pettole.html">pettole tradizionali</a>, quest’anno
propongo le pettole in versione senza glutine.<o:p></o:p></span></div>
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<span style="font-family: "brush script mt"; font-size: 18.0pt;">Pettole
senza glutine <o:p></o:p></span><br />
<span style="font-family: "brush script mt"; font-size: 18.0pt;"><br /></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">400
gr farina per pane senza glutine (io Nutri Free)</span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">140
gr patata lessa e schiacciata<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">5
gr. di lievito di birra <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">350
gr acqua<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">3
cucchiaini di miele<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">1
cucchiaino di sale<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Olio
di semi di arachide per friggere<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Pezzetti
di baccalà, cimette di cavolfiore, funghi, da inserire nelle pettole prima di
friggerle<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Zucchero
semolato, miele, vin cotto*<o:p></o:p></span><br />
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<i><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 16.1px;">Gli ingredienti con il simbolo (</span></i><span style="background: white; color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 16.1px;">*)</span><i><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 16.1px;"> sono alimenti a rischio per i celiaci e per essere consumati tranquillamente devono avere il simbolo della spiga barrata, oppure essere presenti nel prontuario dell'Associazione Italiana Celiachia.</span></i><br />
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<a href="https://1.bp.blogspot.com/-yXu3dadA3Ck/Uo-gSVwxkII/AAAAAAAAA3M/_ehgHELW2Q4CTDJTDw1mZ_Z17mjrVHsUQCPcBGAYYCw/s1600/lievito%2Bimp.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="407" data-original-width="529" height="246" src="https://1.bp.blogspot.com/-yXu3dadA3Ck/Uo-gSVwxkII/AAAAAAAAA3M/_ehgHELW2Q4CTDJTDw1mZ_Z17mjrVHsUQCPcBGAYYCw/s320/lievito%2Bimp.jpg" width="320" /></a><span style="font-family: "brush script mt"; font-size: 18.0pt;">Lievitino<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">In
una ciotola stempero il lievito in 50 gr. d’acqua, unisco<span style="mso-spacerun: yes;"> </span>un cucchiaino di miele e 3 cucchiaini di
farina, impasto con un frustino fino ad ottenere una pasta liscia e fluida.
Faccio lievitare in luogo caldo per 15/20 min. Deve almeno raddoppiare il
volume e iniziare a fare delle piccole bolle sulla superficie.<o:p></o:p></span></div>
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<span style="font-family: "brush script mt"; font-size: 18.0pt;">Impasto<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Quando
il lievitino è pronto, in una ciotola mischio alla farina setacciata il
lievitino, la patata lessa e schiacciata, il miele, il sale, e l’acqua: impasto
fino ad ottenere un impasto liscio, appiccicoso e fluido ma non liquido. Lavoro
fino a quando si creano delle bolle. Copro e lascio lievitare fino a quando
raddoppia il volume. L’impasto non sarà duro, ma cremoso e pieno di bolle. <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-KbvQNOGoUP8/Uo-jPWhw2VI/AAAAAAAAA38/ZOo6pb0LlLYwqeRR6Gj_eFRRxsbpFUS5ACPcBGAYYCw/s1600/fRIGGONO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-KbvQNOGoUP8/Uo-jPWhw2VI/AAAAAAAAA38/ZOo6pb0LlLYwqeRR6Gj_eFRRxsbpFUS5ACPcBGAYYCw/s320/fRIGGONO.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>Pongo sul fuoco una pentola per fritti alta,
con olio e lo faccio riscaldare. <i>L'olio non deve essere troppo bollente altrimenti le pettole bruciano fuori e dentro rimangono crude, ma non deve essere nemmeno troppo freddo altrimenti le frittelle assorbono troppo olio. </i>Rompo un poco l’impasto e con un cucchiaino, che
prima ho immerso in acqua, prendo delle piccole pozioni di pasta; la pasta a
contatto con l’olio caldo si gonfierà e galleggerà. Li faccio dorare.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-Y9JWt8vZaOE/XdgDtIpeyuI/AAAAAAAAFmo/wsYAQcMf08oGRs7VwCd0ME5s6drN2OiZwCEwYBhgL/s1600/Pettole%2Binterno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://1.bp.blogspot.com/-Y9JWt8vZaOE/XdgDtIpeyuI/AAAAAAAAFmo/wsYAQcMf08oGRs7VwCd0ME5s6drN2OiZwCEwYBhgL/s320/Pettole%2Binterno.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Quando
sono ben dorate le scolo e le pongo in un piatto con carta assorbente<span style="mso-spacerun: yes;"> </span>a perdere il grasso in eccesso.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Per
le pettole ripiene. <i style="mso-bidi-font-style: normal;">Attenzione che i
ripieni umidi se non ben ricoperti posso provocare schizzi di olio bollente.</i>
<span style="mso-spacerun: yes;"> </span>Prima di friggerli si inserisce<span style="mso-spacerun: yes;"> </span>nella pettola il gusto desiderato:<span style="mso-spacerun: yes;"> </span>baccalà, cavolfiore, acciughe, olive, funghi,
pezzetti di formaggio; in pratica tutto quello che ci piace e amiamo trovarci dentro.
<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-1KnFkM2zbnI/XdgDtn9sKUI/AAAAAAAAFmk/uoZVjbNbPUQYMaaC_WJSSanHk2Ik4dz-ACEwYBhgL/s1600/Pettole%2Bpiatto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-1KnFkM2zbnI/XdgDtn9sKUI/AAAAAAAAFmk/uoZVjbNbPUQYMaaC_WJSSanHk2Ik4dz-ACEwYBhgL/s320/Pettole%2Bpiatto.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Taglio
a pezzetti il baccalà e lo avvolgo nella pastella aiutandomi con il cucchiaio,
prendo il tutto e lo metto a friggere. Se si è ricoperto bene il pezzetto
scelto, ci ritroveremo con una pettola<span style="mso-spacerun: yes;">
</span>dorata con al centro una sorpresa. Se i gusti sono vari a ogni pettola
ci si stupirà per il contenuto.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-vjEBELIPGwI/XdgDtCsr4aI/AAAAAAAAFmo/K5n2SvMninMlk2Vu_g5jipO7rCl74qyigCEwYBhgL/s1600/Pettola%2Be%2Bzucchero.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-vjEBELIPGwI/XdgDtCsr4aI/AAAAAAAAFmo/K5n2SvMninMlk2Vu_g5jipO7rCl74qyigCEwYBhgL/s320/Pettola%2Be%2Bzucchero.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt;">Per
i più golosi anche la versione dolce: dopo averli fritti, li si cosparge con
zucchero semolato o li si intinge nel vincotto o nel miele, oppure prima di
friggerli si inserisce nella pasta un pezzetto di cioccolato o ... a voi
spaziare con la fantasia.<o:p></o:p></span></div>
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<span style="color: red; font-family: "brush script mt"; font-size: 26.0pt;">Buona Santa </span><span style="color: orange; font-family: "brush script mt"; font-size: 26.0pt;">Cecilia a tutti</span><span style="color: #ff9900; font-family: "brush script mt"; font-size: 26.0pt;"><o:p></o:p></span></div>
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<span style="color: red; font-family: "brush script mt"; font-size: 26.0pt;">Alla</span><span style="color: #ff9900; font-family: "brush script mt"; font-size: 26.0pt;"> prossima<o:p></o:p></span></div>
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<span style="font-family: "brush script mt"; font-size: 26.0pt;">Ciao</span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-85858389531603914042019-10-18T17:40:00.001+02:002019-10-28T10:40:04.506+01:00Lievito madre senza glutine<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-c2HrnHLT-Vg/XanYzGE40lI/AAAAAAAAFkk/eQ0htQ2hkK4cAmE6uK5XNj4z6sFfhZxBQCEwYBhgL/s1600/Lievito%2Bmadre%2Bs%252Cg%252C%2Battivo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Lievito madre, senza glutine" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-c2HrnHLT-Vg/XanYzGE40lI/AAAAAAAAFkk/eQ0htQ2hkK4cAmE6uK5XNj4z6sFfhZxBQCEwYBhgL/s320/Lievito%2Bmadre%2Bs%252Cg%252C%2Battivo.jpg" title="Lievito madre senza glutine " width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lievito madre senza glutine molto attivo 😄</td></tr>
</tbody></table>
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<i><span style="color: #e36c0a; font-size: 14.0pt; line-height: 115%;">Un po’ di storia e qualche piccola notizia sul lievito
madre</span></i><span style="color: #e36c0a; font-size: 14pt; line-height: 115%;">.</span></div>
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<span style="color: black; font-size: 14.0pt; line-height: 115%;">Il lievito madre è una preparazione antichissima, usato per
rendere i pani e i prodotti lievitati più digeribili, appetibili e più
conservabili nel tempo. Grazie alla formazione di gas da parte dei
microrganismi che si alimentano delle sostanze nutritive della farina, in una
coltura pregna di acqua e con un adeguato calore, crescono,<span style="mso-spacerun: yes;"> </span>si riproducono e muoiono abbiamo la possibilità
di far lievitare i prodotti da forno come pane, pizza dolci. Si usava, per
panificare, il lievito madre ancor prima che fosse scoperto il lievito di birra
passandoselo tra famiglie, una cooperazione che permetteva di produrre
settimanalmente il pane per tutta la famiglia. Spesso era il fornaio che si
adoperava per i rinfreschi giornalieri e poi ne distribuiva dei pezzi alle
famiglie che poi avrebbero portato al suo forno i pani da cuocere. <o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>Grazie al glutine presente nelle farine di
frumento abbiamo in lievito molto forte e con una lievitazione molto
importante; vi posso assicurare che un lievito madre ben rinfrescato e maturo
offre delle belle sorprese in lievitazione.<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #e36c0a; font-size: 14.0pt; line-height: 115%;">Ma il lievito madre senza glutine si può preparare? <o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; line-height: 115%;"></span><br />
<a name='more'></a><span style="color: black; font-size: 14.0pt; line-height: 115%;">Purtroppo
chi ha problemi a mangiare prodotti con il glutine deve assolutamente fare a
meno di questo prodigioso prodotto, a meno che non ne produca uno che non abbia
glutine, come fare? Semplice si deve usare farine prive di glutine, ad esempio
la farina di riso.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">Ora
mi dedico esclusivamente ad un lievito madre senza glutine. Proprio per la
mancanza del glutine esso si presenta meno aggressivo, meno stabile, cioè dopo
la crescita dovuta alla presenza di gas, lo perde afflosciandosi proprio perché
non c’è <span style="mso-spacerun: yes;"> </span>la maglia glutinica che lo
trattiene, ma non per questo è meno attivo o meno determinante nella produzione
di panificati; il profumo, l’appetibilità e la maggiore conservabilità è
mantenuta comunque.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">Come
il suo fratello con glutine anche questo senza glutine è prodotto con acqua,
farina, e miele, lasciando il compito di farlo fermentare ai microrganismi
presenti nella farina, nel miele, nell’acqua, nell’aria e nelle mani di chi lo
produce. Si potrebbe dire che ogni lievito madre è unico.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">Dagli ingredienti si nota che è una preparazione
semplice, ma a volte qualcosa va male: <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">-non parte la fermentazione iniziale <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">-il lievito muore<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">a
volte può dipendere da eccessivo calore ad esempio un’estate troppo calda o
inverni con temperatura troppo fredda, o da una mancanza di rinfreschi o da
entrambi i fattori. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">Per
una buona conservazione tra un utilizzo distanziato e l’altro è consigliabile
riporlo in frigorifero e rinfrescarlo almeno il giorno prima dell’utilizzo in
modo che i microrganismi possano alimentarsi ed essere ben vitali.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">Chi
ha già avuto modo di preparare il lievito madre con farina di frumento si
accorgerà che il procedimento è uguale per entrambe le preparazioni con o senza
glutine, cambia solo la materia prima: la farina<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #e36c0a; font-size: 14.0pt; line-height: 115%;">Come preparare il lievito madre<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Per evitare sprechi inizio usando
piccole quantità*<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">50 gr. di farina
di riso<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">50 gr di acqua<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 cucchiaino
abbondante di miele <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormal">
<i><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">Gli ingredienti con il simbolo
(</span></i><span style="background: white; color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">*)</span><i><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;"> sono
alimenti a rischio per i celiaci e per essere consumati tranquillamente devono
avere il simbolo della spiga barrata, oppure essere presenti nel prontuario
dell'Associazione Italiana Celiachia, o riportare la scritta "senza
glutine"<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_wpF1q-XSD0/XanZi6TPl3I/AAAAAAAAFk4/5AYRTDJfYM00qS2h2_ixxJaFsshs0IFYgCLcBGAsYHQ/s1600/prima%2Bfermentazione.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Lievito madre, senza glutine" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-_wpF1q-XSD0/XanZi6TPl3I/AAAAAAAAFk4/5AYRTDJfYM00qS2h2_ixxJaFsshs0IFYgCLcBGAsYHQ/s320/prima%2Bfermentazione.jpg" title="Prima fermentazione del lievito madre" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prima fermentazione del lievito</td></tr>
</tbody></table>
</o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">In una ciotola
verso l’acqua il miele e li diluisco nell’acqua, aggiungo ora la farina di riso
e amalgamo bene fino ad ottenere una pastella morbida e tendente al colloso. Lo
copro con un piatto ed un panno pulito. Lascio fermentare un giorno intero e
guardo se si sono formate delle piccole bollicine, questo vuol dire che si è
innescata la fermentazione. Aspetto ancora un giorno e inizio con i rinfreschi.
<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Se dopo alcuni
giorni non si sono presentate bollicine sulla superficie dell’impasto e l’odore
incomincia ad essere sgradevole buttare tutto e ricominciare.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PSSidCpx80I/XanZizqfo6I/AAAAAAAAFk8/pT4z4nfXkWYn9AKrJ_re8ABTCS9MNMoWgCEwYBhgL/s1600/Primo%2Brinfresco.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Lievito madre, senza glutine" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-PSSidCpx80I/XanZizqfo6I/AAAAAAAAFk8/pT4z4nfXkWYn9AKrJ_re8ABTCS9MNMoWgCEwYBhgL/s320/Primo%2Brinfresco.jpg" title="Primo rinfresco del lievito madre" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Primo rinfresco</td></tr>
</tbody></table>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<i style="mso-bidi-font-style: normal;"><span style="color: #e36c0a; font-size: 14.0pt; line-height: 115%;">Primo rinfresco<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">50 gr<span style="mso-spacerun: yes;"> </span>di farina di riso<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">50 gr di acqua<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Nella ciotola che
contiene la pasta fermentata unisco la farina e l’acqua ed impasto bene. L’impasto dovrebbe
raddoppiare il volume in una giornata. </span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 18.6667px;"><br /></span><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-8M1ZCjvogEU/XanZiq-BKwI/AAAAAAAAFk8/qUhn5pB_WEgulVS6DYzcVZ8y0teWeaaRACEwYBhgL/s1600/Lievito%2Bmadre%2Bsenza%2Bglutine%2B.docx.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Lievito madre, senza glutine" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-8M1ZCjvogEU/XanZiq-BKwI/AAAAAAAAFk8/qUhn5pB_WEgulVS6DYzcVZ8y0teWeaaRACEwYBhgL/s320/Lievito%2Bmadre%2Bsenza%2Bglutine%2B.docx.jpg" title="Raddoppio del lievito madre" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Il lievito è raddoppiato</td></tr>
</tbody></table>
</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Procedere con i
successivi rinfreschi con gli stessi ingredienti per circa 7-10 giorni, fino a
che il lievito perde l’eccesso di acidità.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ora possiamo
allungare i tempi per il <span style="mso-spacerun: yes;"> </span>rinfresco a
2-3-giorni. <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Io, da qualche tempo, preferisco
mantenere il lievito non troppo sodo ma leggermente più fluido così fa meno
fatica a lievitare 😉<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 20.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Buona panificazione<o:p></o:p></span></i></div>
<div class="MsoNormalCxSpMiddle">
<span style="color: #e36c0a; font-family: "cambria" , "serif"; font-size: 26.0pt; line-height: 115%;">Alla prossima<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "cambria" , "serif"; font-size: 26.0pt; line-height: 115%;">Ciao<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-44397062933938732592019-10-01T19:50:00.001+02:002019-10-03T16:19:55.214+02:00Focaccia senza glutine<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Xe3gWBaI-tQ/XZOKvD4JOqI/AAAAAAAAFYA/5wZG4aJ2SdcY3RngpSnyoVOG5CHT7wR9wCEwYBhgL/s1600/Trancio%2Bcon%2Bmozzarella.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Focaccia, pomodori, olive" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-Xe3gWBaI-tQ/XZOKvD4JOqI/AAAAAAAAFYA/5wZG4aJ2SdcY3RngpSnyoVOG5CHT7wR9wCEwYBhgL/s320/Trancio%2Bcon%2Bmozzarella.jpg" title="Focaccia senza glutine con mozzarella" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trancio di focaccia senza glutine con mozzarella</td></tr>
</tbody></table>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Pizza o focaccia,
entrambe le preparazioni sono buonissime, ma se per una buona pizza bisogna
essere anche abili a gestire la pasta, <span style="mso-spacerun: yes;"> </span>per la focaccia le cose si semplificano, basta
una bella teglia della carta forno e il problema è risolto. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Io amo la focaccia
alta, morbida, soffice, con un bordo croccante. Gustata semplice è un v</span><span style="color: black; font-family: inherit; font-size: 14.0pt;">eloce
spuntino, ma i</span><span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">mbottita con mortadella e formaggio che sia un morbido Silano o un saporito caciocavallo e un ottimo sostituto
per la cena. <o:p></o:p></span><br />
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"></span><br />
<a name='more'></a><span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-EJiZ_dP84WI/XZOCXAw79VI/AAAAAAAAFXM/Evs8I7MOqVUN7OWFYi48R-9rS8wk223tACLcBGAsYHQ/s1600/Trancio%2Bdi%2Bfocaccia.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-EJiZ_dP84WI/XZOCXAw79VI/AAAAAAAAFXM/Evs8I7MOqVUN7OWFYi48R-9rS8wk223tACLcBGAsYHQ/s320/Trancio%2Bdi%2Bfocaccia.jpg" title="Focaccia senza glutine" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trancio di focaccia senza glutine</td></tr>
</tbody></table>
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span></span><span style="color: #c00000; font-family: "arial" , "sans-serif"; font-size: 22.0pt;">Focaccia senza glutine</span><br />
<br />
<br />
<span style="color: #c00000; font-family: "arial" , "sans-serif"; font-size: 22.0pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><br /></span>
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><br /></span>
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;">Ingredienti:</span><br />
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span></div>
<o:p></o:p>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<div style="margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto;">
<span style="font-family: inherit;"><span style="font-size: 18pt;">Biga</span><span style="font-size: 14pt;">:</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: inherit;"><o:p></o:p><span style="font-size: 14pt;">
140 gr. farina mix pane Nufri Free*</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: inherit;"><o:p></o:p><span style="font-size: 14pt;">
140 gr. acqua</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: inherit;"><o:p></o:p><span style="font-size: 14pt;">
5 gr. di lievito di
birra</span><span style="font-size: 14pt;"> </span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 14pt;"><span style="font-family: inherit;"> 1 cucchiaino di
miele</span></span></div>
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-yXu3dadA3Ck/Uo-gSVwxkII/AAAAAAAAA3M/_ehgHELW2Q4CTDJTDw1mZ_Z17mjrVHsUQCPcBGAYYCw/s1600/lievito%2Bimp.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Lievitino" border="0" data-original-height="407" data-original-width="529" height="246" src="https://1.bp.blogspot.com/-yXu3dadA3Ck/Uo-gSVwxkII/AAAAAAAAA3M/_ehgHELW2Q4CTDJTDw1mZ_Z17mjrVHsUQCPcBGAYYCw/s320/lievito%2Bimp.jpg" title="Focaccia senza glutine" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lievitino</td></tr>
</tbody></table>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">In una coppa,
sciogliere nell'acqua il lievito (non preoccuparsi se è molto poco, funziona
benissimo e non si sente il sapore del lievito nel panificato), unire la farina
e il miele. impastare bene ottenendo così un impasto morbido. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-XgNKKym5ET8/Uo-gSDQCqWI/AAAAAAAAA3I/_bHGlEphUzE-Fcb3lVN3GAAiqc8FgaBvQCPcBGAYYCw/s1600/lIEVITINO%2BLIEV.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Lievitino" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-XgNKKym5ET8/Uo-gSDQCqWI/AAAAAAAAA3I/_bHGlEphUzE-Fcb3lVN3GAAiqc8FgaBvQCPcBGAYYCw/s320/lIEVITINO%2BLIEV.jpg" title="Focaccia senza glutine" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lievitino lievitato</td></tr>
</tbody></table>
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Coprire la
ciotola con pellicola trasparente e lasciare lievitare fino al raddoppio e
anche oltre.<o:p></o:p></span></div>
<o:p></o:p>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 16.0pt;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 16.0pt;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 16.0pt;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 16.0pt;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 16.0pt;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 16.0pt;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 16.0pt;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 16.0pt;">Impasto</span></b><span style="font-family: "calibri" , "sans-serif"; font-size: 14pt;">:</span><br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"></span><br />
<br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"> <span style="font-family: "calibri" , sans-serif; font-size: 14pt;"> 300 gr. di farina mix per pizza Nutri free*</span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>200 gr. Farina per pane e pizza
de Le farine Magiche Lo Conte* <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>140 gr. patata lessa, salata,
schiacciata (io, al posto della patata lessa, sto usando il purè di <span style="mso-spacerun: yes;"> p</span></span><span style="font-family: "calibri" , sans-serif;"><span style="font-size: 14pt;">atate in polvere*. Per usarlo </span><span style="font-size: 18.6667px;">nell'impasto</span><span style="font-size: 14pt;"> prima lo reidrato: metto in una ciotola 20 gr. di </span></span><span style="font-family: "calibri" , sans-serif; font-size: 14pt;"> </span><span style="font-family: "calibri" , sans-serif;"><span style="font-size: 14pt;">polvere di patata per purè con 140 gr. di
acqua e lascio che la </span><span style="font-size: 18.6667px;">polvere</span><span style="font-size: 14pt;"> assorba il liquido)</span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">
2 cucchiaini di miele (io uso quello d'acacia)<o:p></o:p></span></div>
<o:p></o:p>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-nL5GPFlPLAM/XZOCUe9N8eI/AAAAAAAAFXI/HWHd-W-bvS8dUnZIaNK69EwQ9c1FvzYhQCLcBGAsYHQ/s1600/Lievito%2Bmadre.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Lievito madre senza glutine di farina di riso" border="0" data-original-height="567" data-original-width="425" height="320" src="https://1.bp.blogspot.com/-nL5GPFlPLAM/XZOCUe9N8eI/AAAAAAAAFXI/HWHd-W-bvS8dUnZIaNK69EwQ9c1FvzYhQCLcBGAsYHQ/s320/Lievito%2Bmadre.jpg" title="Focaccia senza glutine" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lievito madre di farina di riso</td></tr>
</tbody></table>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">
1 cucchiaino di sale<o:p></o:p></span></div>
<o:p></o:p>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">
Tutta la biga<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span>140 gr. lievito madre fatto con farina di riso*<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">
<span style="mso-spacerun: yes;"> </span> 340 gr di acqua<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Olio di oliva<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Pomodorini<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Origano<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Olive nere <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Sale <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<br />
<div class="MsoNormal">
<i><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%;">Gli ingredienti con il simbolo
(</span></i><span style="background: white; color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%;">*)</span><i><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%;"> sono
alimenti a rischio per i celiaci e per essere consumati tranquillamente devono
avere il simbolo della spiga barrata, oppure essere presenti nel prontuario
dell'Associazione Italiana Celiachia.</span></i></div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"></span>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Metto in una ciotola o in planetaria
la biga, il lievito madre, il miele, stempero il tutto con la foglia, <span style="mso-spacerun: yes;"> </span>aggiungo le patate schiacciate. Aggiungo metà
acqua prevista in elenco e diluisco il tutto. Ora aggiungo gradatamente le
farine, quando l’impasto tende ad indurire verso la restante acqua e il sale. Finisco
di aggiungere anche la farina. Impasto per alcuni minuti. L’impasto ottenuto è
abbastanza morbido.</span><br />
<br />
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;"> Rivesto il fondo di 2 teglie rotonde da 30 cm con un disco
di </span><span style="font-family: "calibri" , sans-serif; font-size: 14pt;"> </span><span style="font-family: "calibri" , sans-serif; font-size: 14pt;">carta forno ben oliata da entrambi i
lati; divido in due l’impasto e lo sistemo nelle teglie; copro con pellicola
trasparente e faccio lievitare per un paio d’ore, o fino al raddoppio.</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uq87jRoeIns/XZOCaU13MNI/AAAAAAAAFXQ/0VMhjcxapf89vV-ua-p040SBlRL_-o7pQCLcBGAsYHQ/s1600/Focaccia%2Bcon%2Bpomodori.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Focaccia cruda" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-uq87jRoeIns/XZOCaU13MNI/AAAAAAAAFXQ/0VMhjcxapf89vV-ua-p040SBlRL_-o7pQCLcBGAsYHQ/s320/Focaccia%2Bcon%2Bpomodori.jpg" title="Focaccia senza glutine" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aggiungi didascalia</td></tr>
</tbody></table>
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><br /></span>
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Dopo la lievitazione distribuisco
i pomodorini sulla superficie della focaccia, olio, salo, aggiungo l’origano e
le olive.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Inforno a 180/200° per 45min. <o:p></o:p></span><br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-vw_ewLndZuI/XZOKuPWnR_I/AAAAAAAAFX4/GnC4xSi5tfMyN9RFHk08gEWNT269FjhLwCEwYBhgL/s1600/Focaccia%2Bcotta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Focaccia cotta" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-vw_ewLndZuI/XZOKuPWnR_I/AAAAAAAAFX4/GnC4xSi5tfMyN9RFHk08gEWNT269FjhLwCEwYBhgL/s320/Focaccia%2Bcotta.jpg" title="Focaccia senza glutine con mozzarella" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Focaccia cotta con aggiunta finale di mozzarella</span></td></tr>
</tbody></table>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><br /></span>
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;">Buona Focaccia senza glutine a tutti😍</span></div>
<o:p></o:p>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #c00000; font-family: "calibri" , "sans-serif"; font-size: 26.0pt;">Alla prossima<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 26.0pt;">Ciao<o:p></o:p></span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com4tag:blogger.com,1999:blog-868482148504607605.post-84508637686993149032019-03-15T15:40:00.007+01:002023-06-24T20:38:16.090+02:00Tiramisù - Torta Tiramisù <br />
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">Il <b>tiramisù</b>
è un dolce usato principalmente in periodi caldi, la sua caratteristica è la
freschezza che accompagna il gusto del caffè aromatizzato al liquore e a quell'avvolgente
crema di panna e mascarpone al tenue sapore di uova e zucchero. Al solo
pensiero mi viene l’acquolina in bocca, una vera delizia.</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">Per
festeggiare un importante compleanno ho pensato di fare una rivisitazione del classico
Tiramisù trasformandolo in una <b>torta Tiramisù</b>. Ho sostituito i Savoiardi con <a href="https://www.blogger.com/null" name="_GoBack"></a>un soffice Pan di Spagna. Il risultato è stato stupefacente.
</span><span face="" style="font-size: 14pt; line-height: 115%;">😘😊</span><span style="font-size: 14pt; line-height: 115%;"><o:p></o:p></span><br />
<span face="" style="font-size: 14pt; line-height: 115%;"></span><br />
<div class="MsoNormalCxSpMiddle" style="-webkit-text-stroke-width: 0px; 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; line-height: 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;">
</div>
<br />
<div class="MsoNormalCxSpMiddle" style="color: black; font-family: "times new roman"; font-size: medium; font-style: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin: 0px;">
<span style="font-size: 14pt;"><span style="font-weight: 400;"> </span>La ricetta del <b>pan di spagna</b> classico lo trovi </span><span style="font-size: 14pt; font-weight: 400;">a</span><span style="font-size: 14pt; font-weight: 400;"> </span><span style="font-size: 14pt; font-weight: 400;">questo </span><a href="https://tramontimariegravine.blogspot.com/2013/07/pan-di-spagna.html" style="font-size: 14pt; font-weight: 400;">link</a><span style="font-size: 14pt; font-weight: 400;"> </span></div>
<div style="margin: 0px;">
<span style="font-size: 14pt; font-weight: 400;"> </span><span style="font-size: 14pt; font-weight: 400;">La ricetta del </span><span style="font-size: 14pt;"><b>Pan di spagna</b> con farine senza </span><span style="font-size: 14pt; font-weight: 400;">glutine lo trovi a questo</span><span style="font-size: 14pt; font-weight: 400;"> </span><a href="https://tramontimariegravine.blogspot.com/2016/03/pan-di-spagna-gluten-free.html" style="font-size: 14pt; font-weight: 400;">link</a><span style="font-size: 14pt; font-weight: 400;"> </span></div>
</div>
<span face="" style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #c00000; font-family: "baskerville old face" , "serif"; font-size: 26pt; line-height: 115%;">Torta Tiramisù <o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-c0a0p2a8vm8/XIuzS1-TYyI/AAAAAAAAFFQ/JGnsspswHOUF_Yc2D5ljsXGP9LpE5LolACLcBGAs/s1600/Fetta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-c0a0p2a8vm8/XIuzS1-TYyI/AAAAAAAAFFQ/JGnsspswHOUF_Yc2D5ljsXGP9LpE5LolACLcBGAs/s320/Fetta.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a name='more'></a><br />
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<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;">2 dischi di pan di spagna*<span style="mso-spacerun: yes;"> </span></span><span style="font-size: 14pt; mso-bidi-font-family: Calibri;">Ø</span><span style="font-size: 14pt;"> 26<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;"><span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
</div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">Crema
al mascarpone:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">250
gr. mascarpone<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">250
gr panna da montare<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">2 uova grosse (circa 120 gr)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">150gr
zucchero<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">50
gr. acqua<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">Bagna
al caffè per bagnare i dischi di pan di spagna.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">200
gr caffè lungo<o:p></o:p></span></div>
<div class="MsoNormalCxSpFirst">
<span style="font-size: 14pt; line-height: 115%;">1
cucchiaio di zucchero</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">2
cucchiai di liquore al caffè*<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">2
cucchiai di liquore San Marzano*<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">1
cucchiaio circa di cacao amaro in polvere per spolverizzare il dolce*<o:p></o:p></span><br />
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<div class="MsoNormal">
<i><span face="" style="color: #333333; font-size: 10.5pt; line-height: 115%;">Gli ingredienti con il simbolo
(</span></i><span face="" style="background: white; color: #333333; font-size: 10.5pt; line-height: 115%;">*)</span><i><span face="" style="color: #333333; font-size: 10.5pt; line-height: 115%;"> sono
alimenti a rischio per i celiaci e per essere consumati tranquillamente devono
avere il simbolo della spiga barrata, oppure essere presenti nel prontuario
dell'Associazione Italiana Celiachia, o riportare la scritta "senza
glutine"<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span face="" style="color: #333333; font-size: 10.5pt; line-height: 115%;"><br /></span></i></div>
<div class="MsoNormal">
<i><span face="" style="color: #333333; font-size: 10.5pt; line-height: 115%;"><br /></span></i></div>
</div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">Preparo
il caffè lungo e lo zucchero, se lo si desidera più dolce aumentare la quantità
di zucchero, ma ricordarsi che andrà a bagnare un dolce già molto dolce. Quando
è freddo aggiungo i due liquori; se si vuole una bagna meno alcolica
aggiungere i liquori quando il caffè e ancora molto caldo.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">Per
la crema al mascarpone, inizio a preparare la
pate-à-bombe:<o:p></o:p></span><br />
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-yS6xAwr5Qic/XIuzaknVaRI/AAAAAAAAFFU/f6NzAxO6jfA0YmxExvBpS4Rod3F9Ob-sgCLcBGAs/s1600/Sciroppo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://4.bp.blogspot.com/-yS6xAwr5Qic/XIuzaknVaRI/AAAAAAAAFFU/f6NzAxO6jfA0YmxExvBpS4Rod3F9Ob-sgCLcBGAs/s320/Sciroppo.jpg" width="320" /></a></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">metto
in una pentola l’acqua e lo zucchero, la pongo sul fuoco e porto ad una
temperatura di 121°. <o:p></o:p></span><br />
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-IyD5b8KeE1Q/XIuzjx4FBWI/AAAAAAAAFFc/z_3gWwhk86cJSN5SyeIc9h2qdmBvaDqdACLcBGAs/s1600/Montata.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-IyD5b8KeE1Q/XIuzjx4FBWI/AAAAAAAAFFc/z_3gWwhk86cJSN5SyeIc9h2qdmBvaDqdACLcBGAs/s320/Montata.jpg" width="320" /></a></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;">Mentre
lo sciroppo raggiunge la temperatura di 121° metto a montare le uova nella planetaria. Quando lo sciroppo ha raggiunto la temperatura lo verso nella
ciotola facendola colare vicino al bordo della ciotola in modo da non farlo
prendere dalla frusta. <o:p></o:p></span></div>
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<br /></div>
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<a href="https://1.bp.blogspot.com/-LqjhEnhRvUI/XIuz5-K43tI/AAAAAAAAFFo/y7hPVgi0taEILF0Yru87RAsvoxBwv3r2gCLcBGAs/s1600/Montata%2Bcon%2Bzucchero.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-LqjhEnhRvUI/XIuz5-K43tI/AAAAAAAAFFo/y7hPVgi0taEILF0Yru87RAsvoxBwv3r2gCLcBGAs/s320/Montata%2Bcon%2Bzucchero.jpg" width="320" /></a></div>
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<span style="font-size: 14pt; line-height: 115%;">Monto fino a quando il composto non
si è raffreddato e ben montato. Per farlo raffreddare completamente, lo metto nel
congelatore per alcuni minuti fino a che raggiunge la stessa temperatura della
panna. In frigorifero occorre più tempo.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;">In una ciotola monto la panna.</span></div><div class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 18.6667px;"><br /></span>
<span style="font-size: 14pt;"><b><br /></b></span></div>
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<a href="https://4.bp.blogspot.com/-BxNZ-CDbhDQ/XIu0KoQKIAI/AAAAAAAAFF0/05kA_L4Hg6kgMkAnqvXefdP1NYJQqsblwCLcBGAs/s1600/Panna%2Be%2Bmascarpone.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://4.bp.blogspot.com/-BxNZ-CDbhDQ/XIu0KoQKIAI/AAAAAAAAFF0/05kA_L4Hg6kgMkAnqvXefdP1NYJQqsblwCLcBGAs/s320/Panna%2Be%2Bmascarpone.jpg" width="320" /></a><br /></div>
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<b><i><span style="font-size: 14pt;"><br /></span></i></b></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<b><i><span style="font-size: 14pt;"><br /></span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-qb7lN4Q1kSk/XIu0aoG6rcI/AAAAAAAAFGA/g49EWoQ_l8wcbWE-Er13OuuRh_3yFM5WgCLcBGAs/s1600/Panna%2Be%2Buova.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-qb7lN4Q1kSk/XIu0aoG6rcI/AAAAAAAAFGA/g49EWoQ_l8wcbWE-Er13OuuRh_3yFM5WgCLcBGAs/s320/Panna%2Be%2Buova.jpg" width="320" /></a></div>
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<b><i><span style="font-size: 14pt;"> Non aggiungere la panna o mascarpone al
composto di uova se questo non è ben freddo altrimenti la crema finale si
scioglie per l’eccessivo calore delle uova anche se sembrano quasi fredde.</span></i></b></div>
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<br /></div><div class="MsoNormalCxSpMiddle" style="line-height: normal;"><br /></div><div class="MsoNormalCxSpMiddle" style="line-height: normal;"><br /></div><div class="MsoNormalCxSpMiddle" style="line-height: normal;"><br /></div><div class="MsoNormalCxSpMiddle" style="line-height: normal;"><br /></div><div class="MsoNormalCxSpMiddle" style="line-height: normal;"><br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;"><span style="font-size: 14pt;">Unisco al mascarpone poco alla volta il composto di uova, amalgamo delicatamente con una spatola e continuo ad aggiungere gradatamente il resto
delle uova, 3 passaggi
dovrebbero essere sufficienti. Unisco sempre usando la spatola, la panna montata Conservo la crema in frigorifero. Divido la
crema in 3, due per farcire e il terzo per decorare.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;">Taglio in due dischi il pan di spagna.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;">Su un piatto che possa andare in congelatore sistemo un anello
apribile, rivesto l’interno del cerchio con
un foglio di acetato della misura
dell’anello. <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;">Sistemo il primo disco nell’anello e lo bagno con la bagna al caffè.<o:p></o:p></span><br />
<span style="font-size: 14pt;"><br /></span></div>
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<a href="https://3.bp.blogspot.com/--ZUbL38OnDo/XIu0q9wokwI/AAAAAAAAFGI/G6U1yZ9RHrYZI1o_9jV4twNS6ElJ_itCQCLcBGAs/s1600/Con%2Bciuffi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/--ZUbL38OnDo/XIu0q9wokwI/AAAAAAAAFGI/G6U1yZ9RHrYZI1o_9jV4twNS6ElJ_itCQCLcBGAs/s320/Con%2Bciuffi.jpg" width="320" /></a></div>
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<span style="font-size: 14pt;">Farcisco la base di pan di spagna con la crema al mascarpone. Ricopro
con il secondo disco già bagnato e ricopro con la crema al mascarpone. Metto in
congelatore per circa un’ora, la sformo e la trasferisco in frigorifero. <o:p></o:p></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<a href="https://4.bp.blogspot.com/-UuJRMnJsSoQ/XIu025s9E-I/AAAAAAAAFGQ/PtH1COUOUc8x6BEdc6C2-m1ZYq23CY1OACLcBGAs/s1600/Con%2Bciuffi-.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://4.bp.blogspot.com/-UuJRMnJsSoQ/XIu025s9E-I/AAAAAAAAFGQ/PtH1COUOUc8x6BEdc6C2-m1ZYq23CY1OACLcBGAs/s320/Con%2Bciuffi-.jpg" width="320" /></a><span style="font-size: 14pt;">La terza parte di crema la metto in una sac à poche con una bocchetta a
stella e faccio tanti ciuffi sulla superficie della torta. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-90E0sszzR5U/XIu025LgckI/AAAAAAAAFGM/5bvZ8t6YHUMlHllTPxzXSJg5wtof0aQLACEwYBhgL/s1600/con%2Bcacao.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-90E0sszzR5U/XIu025LgckI/AAAAAAAAFGM/5bvZ8t6YHUMlHllTPxzXSJg5wtof0aQLACEwYBhgL/s320/con%2Bcacao.jpg" width="320" /></a></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;">Con il cacao amaro spolvero la superficie. <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;">Per questo dolce ho preferito usare tutta la crema per farcire la
torta, mentre per la decorazione ho deciso di cambiare colore per darne
maggiore risalto, </span><span style="font-size: 14pt;">quindi i ciuffi li ho fatti usando 150 gr di mascarpone con 200 gr. di
panna da montare</span><span style="font-size: 14pt;"> </span><span style="font-size: 14pt;">1 cucchiaio di liquore
al caffè e uno di liquore San Marzano per riprendere i sapori e aromi del
centro della torta.</span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-size: 14pt;">Ho messo tutti gli ingredienti in una ciotola e ho montato fino a ottenere una
crema densa. La ho messa in una sac-à-poche e ho decorato la torta come descritto
sopra.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="color: #c00000; font-family: "blackadder itc"; font-size: 26pt;"><i>Alla prossima<o:p></o:p></i></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: 14pt; line-height: 115%;"><i>
</i></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
<span style="font-family: "blackadder itc"; font-size: 26pt;"><i>Ciao </i><o:p></o:p></span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com2tag:blogger.com,1999:blog-868482148504607605.post-76034054258333457282019-02-14T11:19:00.001+01:002019-02-14T11:19:57.839+01:00Buon San Valentino a tutti<div class="separator" style="clear: both; text-align: center;">
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Tanti auguri per una bellissima e felice giornata </div>
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<a href="https://2.bp.blogspot.com/-XCOb3Puyikw/XGU_s0hXSwI/AAAAAAAAFE0/s78_UnyurykuVXiWkM1Bh5fnBDSrzvmRQCLcBGAs/s1600/torta%2BSan%2BValentino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-XCOb3Puyikw/XGU_s0hXSwI/AAAAAAAAFE0/s78_UnyurykuVXiWkM1Bh5fnBDSrzvmRQCLcBGAs/s320/torta%2BSan%2BValentino.jpg" width="320" /></a></div>
Alla prossima<br />
CiaoStefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-85712321985738204662019-02-11T18:51:00.000+01:002020-04-27T17:50:43.251+02:00Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-fefbQekga70/XGGqKwwA96I/AAAAAAAAFCk/kIUZDeIvA6Q_TG6rrdpdcOIgiieZsZGSwCLcBGAs/s1600/Trancio.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Torta, grano saraceno, mandorle, castagne" border="0" data-original-height="425" data-original-width="567" height="239" src="https://4.bp.blogspot.com/-fefbQekga70/XGGqKwwA96I/AAAAAAAAFCk/kIUZDeIvA6Q_TG6rrdpdcOIgiieZsZGSwCLcBGAs/s320/Trancio.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fetta di torta al grano saraceno e castagne</td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">Il grano
saraceno, anche se chiamato con nomi diversi a seconda con chi se ne parlava, è sempre stato
molto presente nella mia alimentazione. Il “furmentun” che mischiato alla
farina di grano turco da un sapore ed un odore tipico alla polenta taragna, la "fraina" con quei puntini neri che caratterizzano i pizzoccheri, tutti piatti che per
tradizione mangiavo e mangio con piacere: quanti nomi per identificare un solo identico prodotto. Non mi sono mai chiesta che tipo di
seme era quello che dava una farina così particolare; solo in età adulta ho
scoperto che oltre ad essere senza glutine, che si poteva fare la polenta, mi
poteva gratificare in molte altre deliziose ricette. L’ho provata con le
<a href="https://tramontimariegravine.blogspot.com/2016/07/crespelle-al-grano-saraceno-alle-erbette.html">crespelle</a>, con le orecchiette pugliesi, con le <a href="https://tramontimariegravine.blogspot.com/2017/02/chiacchiere-senza-glutine.html">chiacchiere</a>, con la polenta
condita con formaggio e burro ed ora con una deliziosa torta.</span><br />
<a name='more'></a><span style="font-size: 14.0pt; line-height: 115%;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">Questa che
preparo oggi è una torta che ho "rubacchiato" da un libricino di dolci dell’Alto
Adige, a cui ho tolto il glutine e a cui ho sostituito il burro con olio di
semi... l'ho giusto un pochino modificata 😊Una torta che in casa è stata definita “fluffosa”, cioè soffice, alta 7 cm.,
leggera, umida al punto giusto e con un sapore avvolgente dato dall'insieme di
varie farine. Ricorda i tipici sapori d'oltralpe. </span><br />
<span style="font-size: 14.0pt; line-height: 115%;">Nelle mie varie prove l'ho abbinata con vari gusti di marmellata, la prima prova ha dato il nome alla torta, ma risulta ottima anche con marmellata di fragole e di mirtilli, quest'ultima la rende più dolce e delicata, comunque tutte </span><span style="font-size: 14pt;">buone 😋</span><br />
<span style="font-size: 14pt;">Ecco i </span><span style="font-size: 18.6667px;">protagonisti</span><span style="font-size: 14pt;"> in bella mostra e andiamo ad iniziare 👍</span><br />
<span style="font-size: 14pt;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-UD5VW56JncA/UzCtnAfuOaI/AAAAAAAABVM/OnTzgkrZziYdybnqIThRskA7hLo2rIjugCPcBGAYYCw/s1600/Frutto-del-Mandorlo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="269" data-original-width="425" height="126" src="https://2.bp.blogspot.com/-UD5VW56JncA/UzCtnAfuOaI/AAAAAAAABVM/OnTzgkrZziYdybnqIThRskA7hLo2rIjugCPcBGAYYCw/s200/Frutto-del-Mandorlo.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mandorle</td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-sOUeUEZ81tw/V4kVncx5rTI/AAAAAAAACuc/oEysT7tg_FIjYO2koWEgMpVMr4XXXP_sQCPcBGAYYCw/s1600/Grano%2Bsaraceno%2Bchicchi1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="310" height="104" src="https://3.bp.blogspot.com/-sOUeUEZ81tw/V4kVncx5rTI/AAAAAAAACuc/oEysT7tg_FIjYO2koWEgMpVMr4XXXP_sQCPcBGAYYCw/s200/Grano%2Bsaraceno%2Bchicchi1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grano saraceno</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-9cmTN3T0RIk/XGGyM27AH6I/AAAAAAAAFEQ/kzpuYGRLtR0D7PQGEQLYQcQzpx15-j4QwCLcBGAs/s1600/Castagne.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="213" data-original-width="283" height="150" src="https://3.bp.blogspot.com/-9cmTN3T0RIk/XGGyM27AH6I/AAAAAAAAFEQ/kzpuYGRLtR0D7PQGEQLYQcQzpx15-j4QwCLcBGAs/s200/Castagne.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Castagne</td></tr>
</tbody></table>
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<div class="MsoNormal">
<span style="color: #984806; font-family: "book antiqua" , "serif"; font-size: 18.0pt; line-height: 115%;">Torta con grano saraceno e farina di castagne ripiena di marmellata
ai<span style="mso-spacerun: yes;"> </span>frutti rossi e melograno.<o:p></o:p></span><br />
<span style="color: #984806; font-family: "book antiqua" , "serif"; font-size: 18.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">5
uova medie (265 gr.)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">220 gr. Zucchero<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">100
gr. Farina di grano saraceno*(io farina per dolci molino Tudori)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">50
gr. Farina di castagne *<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">30
gr. Farina di mandorle*<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">40
gr. Farina di riso finissima*<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">10
gr. Farina di tapioca*<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">70
gr. Latte di mandorla*<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">50
ml olio di semi (di arachide)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">1
pizzico<span style="mso-spacerun: yes;"> </span>di sale<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">300
gr. Confettura di frutti rossi e melograno o mirtilli*<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: black; font-size: 14.0pt; line-height: 115%;">Zucchero
a velo*<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">Gli
ingredienti con il simbolo (</span></i><span style="background: white; color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">*)<i> sono alimenti a rischio per i
celiaci e per essere consumati tranquillamente devono avere il simbolo della
spiga barrata, oppure essere presenti nel prontuario dell'Associazione Italiana
Celiachia, o riportare la scritta "senza glutine”<o:p></o:p></i></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<h1 style="margin-top: 0cm;">
<span style="color: black; font-family: "calibri" , sans-serif; font-size: 14pt; font-weight: normal; line-height: 107%;">Scaldo
il forno a 170°.</span></h1>
<h1 style="margin-top: 0cm;">
<span style="color: black; font-family: "calibri" , sans-serif; font-size: 14pt; font-weight: normal; line-height: 107%;">Uso
una teglia con i bordi alti da 24 cm di diametro .<o:p></o:p></span></h1>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-mNWJ9rpDg9A/XGGr5PRX1KI/AAAAAAAAFC4/K7qp1KKYMH0h7IK1sC4vG-uzQYC4NZd3QCLcBGAs/s1600/Teglia%2Brivestita.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Teglia rivestita" border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-mNWJ9rpDg9A/XGGr5PRX1KI/AAAAAAAAFC4/K7qp1KKYMH0h7IK1sC4vG-uzQYC4NZd3QCLcBGAs/s320/Teglia%2Brivestita.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aggiungi didascalia</td></tr>
</tbody></table>
<br />
<h1 style="line-height: normal; margin-top: 0cm; mso-add-space: auto;">
<span style="font-weight: normal;"><span style="font-family: "calibri" , sans-serif; font-size: 14pt;">Fodero la base dello stampo con carta forno
leggermente unta con olio di semi da entrambi i lati. Fodero di carta forno
unta da entrambi i lati anche le pareti della teglia rialzandole di alcuni
centimetri; l’impasto, anche se privo di lievito, si gonfia molto e se non si
crea un buon rialzo si rischia di far debordare l’impasto in cottura.<u1:p></u1:p></span><o:p></o:p></span></h1>
<h1 style="margin-top: 0cm;">
<div class="MsoNormalCxSpFirst" style="line-height: normal;">
<span style="font-weight: normal;"><span style="font-size: 14pt;">Mischio tutte</span><span style="font-size: 14pt;">
</span><span style="font-size: 14pt;">le farine tra loro.</span></span></div>
</h1>
<a href="https://2.bp.blogspot.com/-4wXq778HpqY/UdiAZU1q2cI/AAAAAAAAAEA/bHNvQA5n7VMg266B9HGFlJnWepvBHrLzQCPcBGAYYCw/s1600/Uova%2Be%2Bzucchero%2Bscaldati.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Uova e zucchero" border="0" data-original-height="425" data-original-width="638" height="213" src="https://2.bp.blogspot.com/-4wXq778HpqY/UdiAZU1q2cI/AAAAAAAAAEA/bHNvQA5n7VMg266B9HGFlJnWepvBHrLzQCPcBGAYYCw/s320/Uova%2Be%2Bzucchero%2Bscaldati.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Aggiungo il pizzico di sale allo zucchero.<o:p></o:p></span><br />
<br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Scaldo le uova e lo zucchero in un pentolino fino
a 45°, </span><br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-rNA_K79tZQo/UdiAaNIBZLI/AAAAAAAAAEQ/sX4GVK-aIfcp30cF2n9bM5Cw1zRw5Vd_wCPcBGAYYCw/s1600/Uova%2Bscaldati%2Bgirati.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="425" data-original-width="638" height="213" src="https://4.bp.blogspot.com/-rNA_K79tZQo/UdiAaNIBZLI/AAAAAAAAAEQ/sX4GVK-aIfcp30cF2n9bM5Cw1zRw5Vd_wCPcBGAYYCw/s320/Uova%2Bscaldati%2Bgirati.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aggiungi didascalia</td></tr>
</tbody></table>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14pt;"> travaso le uova e zucchero nella ciotola della planetaria e monto
fino a che l’impasto non scrive.</span><br />
<span style="font-size: 14pt;"><br /></span>
<span style="font-size: 14pt;"><br /></span>
<span style="font-size: 14pt;"><br /></span>
<span style="font-size: 14pt;"><br /></span>
<span style="font-size: 14pt;"><br /></span>
<span style="font-size: 14pt;"><br /></span>
<span style="font-size: 14pt;"><br /></span>
<span style="font-size: 14pt;"><br /></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-GWYhMMDu-Uc/XGGtHkxrb1I/AAAAAAAAFDE/EnInhe_HYFEgQ7oNE52dYM0CyyehiPRAgCLcBGAs/s1600/Olio%2Be%2Blatte%2Bdi%2Bmandorle.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-GWYhMMDu-Uc/XGGtHkxrb1I/AAAAAAAAFDE/EnInhe_HYFEgQ7oNE52dYM0CyyehiPRAgCLcBGAs/s320/Olio%2Be%2Blatte%2Bdi%2Bmandorle.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miscela di latte di mandorla e olio</td></tr>
</tbody></table>
<span style="font-size: 14pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Emulsiono, in un contenitore alto e stretto, con
il frullatore ad immersione il latte di mandorla e l’olio di semi, fino a farli
diventare una cremina piuttosto fluida.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-R9RgGg6n9to/XGGtWBMcIdI/AAAAAAAAFDI/P3r9Pl5p0PQJEQleHLzs113JLb9jlUw9wCLcBGAs/s1600/Uova%2Bcon%2Bfarina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="239" src="https://2.bp.blogspot.com/-R9RgGg6n9to/XGGtWBMcIdI/AAAAAAAAFDI/P3r9Pl5p0PQJEQleHLzs113JLb9jlUw9wCLcBGAs/s320/Uova%2Bcon%2Bfarina.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a></div>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Trattengo 2 cucchiai di mix di farine e il
resto lo aggiungo gradatamente alle uova montate mescolo dal basso verso
l’alto, come per fare un pan di spagna, cercando di non far smontare le uova;<a href="https://www.blogger.com/null" name="_GoBack"></a> da come riesce questa operazione dipende la lievitazione
del dolce. <o:p></o:p></span><br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-W2PM8djCmcE/XGGtkS3ASKI/AAAAAAAAFDM/PLEMv0KsGXEH0on5Ij9EkQyYL5xfEeTawCLcBGAs/s1600/Cremina%2Bdi%2Bolio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-W2PM8djCmcE/XGGtkS3ASKI/AAAAAAAAFDM/PLEMv0KsGXEH0on5Ij9EkQyYL5xfEeTawCLcBGAs/s320/Cremina%2Bdi%2Bolio.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a></div>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://1.bp.blogspot.com/-3WoAt02K0Qc/XGGtpucOlRI/AAAAAAAAFDU/SicZ5X0TVOQ__nJOTPVdYoWUX7cSLvm7wCLcBGAs/s1600/Cremina%2Baggiunta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-3WoAt02K0Qc/XGGtpucOlRI/AAAAAAAAFDU/SicZ5X0TVOQ__nJOTPVdYoWUX7cSLvm7wCLcBGAs/s320/Cremina%2Baggiunta.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Aggiungo i 2 cucchiai di farina rimasti al
latte e olio e amalgamo fino ad ottenere una cremina non troppo densa, deve
essere quasi della stessa consistenza dell’impasto di uova e farina. </span><br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Aggiungo a
cucchiaiate l’olio e latte di mandorla mischiando dolcemente sempre per non far
smontare l’impasto.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Travaso il tutto nella teglia.<o:p></o:p></span><br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-jZFBkyrxGQU/XGGuEiPM0GI/AAAAAAAAFDg/mXJmQ6TNVmYBDc5OVMa8Ei58F0DiXY8nACLcBGAs/s1600/Impasto%2Bin%2Bteglia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="239" src="https://2.bp.blogspot.com/-jZFBkyrxGQU/XGGuEiPM0GI/AAAAAAAAFDg/mXJmQ6TNVmYBDc5OVMa8Ei58F0DiXY8nACLcBGAs/s320/Impasto%2Bin%2Bteglia.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a></div>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Inforno per 50 min. I primi 15 min lascio
cuocere a 170° poi diminuisco a 150° per il resto del tempo.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Controllo la cottura con uno stecchino, se
esce asciutto la torta è cotta.<o:p></o:p></span><br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ScFNfnYbgP8/XGGuTErJaXI/AAAAAAAAFDk/iFsrLGmplFcwEvyKRK9t9dDAOVrmxRiKACLcBGAs/s1600/Cotto%2Be%2Bformato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-ScFNfnYbgP8/XGGuTErJaXI/AAAAAAAAFDk/iFsrLGmplFcwEvyKRK9t9dDAOVrmxRiKACLcBGAs/s320/Cotto%2Be%2Bformato.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="320" /></a></div>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://2.bp.blogspot.com/-SxiTM7EyFpA/XGGuasMdU9I/AAAAAAAAFDs/DuQuF8VbSCo33uN8-40jGlbxIM9iDJHogCLcBGAs/s1600/A%2Braffreddare.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="149" src="https://2.bp.blogspot.com/-SxiTM7EyFpA/XGGuasMdU9I/AAAAAAAAFDs/DuQuF8VbSCo33uN8-40jGlbxIM9iDJHogCLcBGAs/s200/A%2Braffreddare.jpg" title="Torta con grano saraceno e farina di castagne ripiena di marmellata ai frutti rossi e melograno" width="200" /></a><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Sformo, elimino la carta e lascio raffred-</span><br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">dare.<o:p></o:p></span><br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Taglio a metà. Sciolgo 1/3 della confettura in
un pentolino diluita con un paio di cucchiai di acqua. Divido in due la
confettura diluita e la stendo su entrambi i dischi, sul disco inferiore
aggiungo la restante marmellata più solida e ricopro con il secondo disco. </span><br />
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Spolvero con zucchero a velo.😋<o:p></o:p></span><br />
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<span style="color: #943634; font-family: "book antiqua" , "serif"; font-size: 18.0pt; line-height: 115%;">Alla prossima<o:p></o:p></span></div>
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<span style="font-family: "book antiqua" , "serif"; font-size: 18.0pt; line-height: 115%;">Ciao</span><span style="font-family: "book antiqua" , "serif"; font-size: 24.0pt; line-height: 115%;"><o:p></o:p></span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com2tag:blogger.com,1999:blog-868482148504607605.post-45938448245754165432019-01-29T21:41:00.001+01:002019-01-29T21:42:11.719+01:00Pasta e patate<br />
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<span style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Senza le patate che mondo sarebbe? <o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NmAk3QplGi4/XFCpXaoVbwI/AAAAAAAAFBU/XcuVgrO4GOIElhcTEv3jnJ-W0-6KM9zhACLcBGAs/s1600/Ritratto-di-Antoine-Parmentier-ad-opera-di-Fran%25C3%25A7ois-Dumont1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="404" data-original-width="450" height="287" src="https://1.bp.blogspot.com/-NmAk3QplGi4/XFCpXaoVbwI/AAAAAAAAFBU/XcuVgrO4GOIElhcTEv3jnJ-W0-6KM9zhACLcBGAs/s320/Ritratto-di-Antoine-Parmentier-ad-opera-di-Fran%25C3%25A7ois-Dumont1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ritratto di Antoine Parmentier ad opera di François Dumont con un bouquet di fiori di patata </td></tr>
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<span style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Pensare che in Italia si è a lungo vissuto ignorando l’esistenza di
questo versatile e saporito tubero. Per fortuna ai giorni nostri abbiamo una
varietà di patate adatte ai vari usi in cucina. Non più solo un tubero per ogni
pietanza ma ogni varietà è ben identificata. La più semplice classificazione: <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">pasta
gialla</i></b> con polpa più soda adatta per fritture, insalate, bollita e
cotture in cui si prevede la presenza dei pezzi integri e <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">pasta</i></b> <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">bianca
</i></b>con polpa più farinosa adatta a tutte quelle preparazioni che prevedono
una patata che si sfaldi facilmente tipo purè, crocchette, gateau. Senza
addentrarci in classificazioni azzardate possiamo dire che esistono le patate
novelle consumate subito dopo la raccolta, le rosse ancor più consistenti delle
classiche a polpa gialla e la Vivaldi patata light, gioia di chi è a dieta con una
quantità minore di carboidrati rispetto ad altre varietà. Insomma ce n’è per
tutti i gusti e per tutte le pietanze.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Grazie a <span style="mso-spacerun: yes;"> </span>questo tubero da
sempre conosciuto dagli Aztechi e dagli <span style="mso-spacerun: yes;"> I</span>nca e all'inventiva del popolo napoletano che
ha realizzato di unire alle patate la pasta anche io posso portare in tavola
una fumante e gratificante pasta e patate. In questi giorni di freddo è davvero
un piatto che gratifica e corrobora.<o:p></o:p></span></div>
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<span style="color: #e36c0a; font-family: "monotype corsiva"; font-size: 24.0pt; line-height: 115%;"><o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-R-c7lcyuGaA/XFC3IAjWhHI/AAAAAAAAFBs/vuUGeISb-V01Oj-lQ2JrtjtSB2mtIX4tACLcBGAs/s1600/In%2Bciotola.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pasta e patate" border="0" data-original-height="425" data-original-width="567" height="239" src="https://4.bp.blogspot.com/-R-c7lcyuGaA/XFC3IAjWhHI/AAAAAAAAFBs/vuUGeISb-V01Oj-lQ2JrtjtSB2mtIX4tACLcBGAs/s320/In%2Bciotola.jpg" title="Pasta e patate" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta e patate con pasta mista</td></tr>
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</o:p></span></div>
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<span style="color: #e36c0a; font-family: "monotype corsiva"; font-size: 24.0pt; line-height: 115%;">Pasta
e patate </span><span style="color: #e36c0a; font-family: "monotype corsiva"; font-size: 18.0pt; line-height: 115%;">(4p.)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">400 gr. patate a
pasta soda<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">160 gr. pasta
mista* o ditali*<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">70 gr.parmigiano
più una crosta di parmigiano<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2 cucchiai di
olio evo circa 10 gr.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 nocciolina di
burro circa 5 gr.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 cipolla<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 carota<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 gambo di sedano<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ porro<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 spicchio d’aglio<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 ciuffo di
prezzemolo tritato<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2 mestolini di
salsa di pomodoro<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 spruzzata di
vino bianco<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 dado* o sale<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 l. di acqua
calda.<o:p></o:p></span></div>
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<i><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">Gli ingredienti con il simbolo
(</span></i><span style="background: white; color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">*)</span><i><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;"> sono
alimenti a rischio per i celiaci e per essere consumati tranquillamente devono
avere il simbolo della spiga barrata, oppure essere presenti nel prontuario
dell'Associazione Italiana Celiachia, o riportare la scritta "senza
glutine"<o:p></o:p></span></i></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Pulisco bene la
crosta di formaggio grattando la parte esterna con la lama di un coltello e poi
la lavo sotto l’acqua corrente.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Taglio a dadini
le patate sbucciate.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Trito finemente
la carota, la cipolla, il porro, l’aglio e il sedano.<o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-aZfk06OITlw/XFC3IpVtDDI/AAAAAAAAFB4/62fKH6fPoD0qO_b4nX5PpjRFfJKxbaYNgCEwYBhgL/s1600/Soffritto.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="soffrito, pasta, patate" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-aZfk06OITlw/XFC3IpVtDDI/AAAAAAAAFB4/62fKH6fPoD0qO_b4nX5PpjRFfJKxbaYNgCEwYBhgL/s320/Soffritto.jpg" title="Pasta e patate" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soffritto</td></tr>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">In una casseruola
faccio stufare in olio e burro le verdure tritate. </span></div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-bDVjwD-3bZc/XFC3HYpL_9I/AAAAAAAAFB0/jk731x7ClM426n2sAUE8q4vuXvsrnucfACEwYBhgL/s1600/Con%2Bpatate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-bDVjwD-3bZc/XFC3HYpL_9I/AAAAAAAAFB0/jk731x7ClM426n2sAUE8q4vuXvsrnucfACEwYBhgL/s320/Con%2Bpatate.jpg" title="Pasta e patate" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Aggiungo le patate e le
lascio insaporire. Aggiungo il vino e lo faccio evaporare, mescolo<span style="mso-spacerun: yes;"> </span>affinché tutte le patate si insaporiscano,
solo quando il vino è evaporato aggiungo la salsa di pomodoro. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-X_PnNpDZz6E/XFC3HU9wRzI/AAAAAAAAFB4/QgMszqRTw7U39KIbIfhY-t21xsrZLJthACEwYBhgL/s1600/Con%2Bbrodo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="425" data-original-width="567" height="239" src="https://1.bp.blogspot.com/-X_PnNpDZz6E/XFC3HU9wRzI/AAAAAAAAFB4/QgMszqRTw7U39KIbIfhY-t21xsrZLJthACEwYBhgL/s320/Con%2Bbrodo.jpg" title="Pasta e patate" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Lascio cuocere
un paio di minuti e aggiungo l’acqua calda, <span style="mso-spacerun: yes;"> </span>il dado e la crosta di parmigiano. Quando
riprende il bollore unisco la pasta e porto a cottura. <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">-Se la pasta
senza glutine che normalmente si usa, in cottura lascia troppo amido, per
evitare che la minestra diventi troppo collosa, <span style="mso-spacerun: yes;"> </span>la precuocio per alcuni minuti, la scolo e faccio
<span style="mso-spacerun: yes;"> </span>terminare la cottura nella minestra.- <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Prima di servire
aggiungo in pentola il parmigiano grattugiato e mescolo bene per farlo
amalgamare al resto degli ingredienti. <o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-yokQMNsJKe0/XFC3HKhUiUI/AAAAAAAAFB0/S7Lllq9iEtYhzPZWY-xNzmI-9orBNB5gwCEwYBhgL/s1600/Con%2Bcroste%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="406" data-original-width="567" height="229" src="https://3.bp.blogspot.com/-yokQMNsJKe0/XFC3HKhUiUI/AAAAAAAAFB0/S7Lllq9iEtYhzPZWY-xNzmI-9orBNB5gwCEwYBhgL/s320/Con%2Bcroste%2B2.jpg" title="Pasta e patate" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta e patate con ditali</td></tr>
</tbody></table>
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<span style="color: #c00000; font-family: "monotype corsiva"; font-size: 26.0pt; line-height: 115%;">Alla prossima<o:p></o:p></span></div>
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<span style="font-family: "monotype corsiva"; font-size: 26.0pt; line-height: 115%;">Ciao<o:p></o:p></span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-13819762407985196942018-12-25T16:38:00.003+01:002018-12-25T16:38:46.869+01:00Buon Natale 2018<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ReQFs1dJxrk/XCJOID-QBWI/AAAAAAAAE_k/ORnxDpxw0kQX1PXOKVmaWpSD_pplwvvJACLcBGAs/s1600/stella-di-natale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1400" data-original-width="1400" height="320" src="https://4.bp.blogspot.com/-ReQFs1dJxrk/XCJOID-QBWI/AAAAAAAAE_k/ORnxDpxw0kQX1PXOKVmaWpSD_pplwvvJACLcBGAs/s320/stella-di-natale.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i> <span style="color: red;">A voi tutti </span></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><span style="color: red;"> un sereno </span></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><span style="color: red;"> e felice Natale</span></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><span style="color: red;"><br /></span></i></span>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><span style="font-size: x-large;"><br /></span></i></span>Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-32715243797298179442018-12-11T15:19:00.001+01:002018-12-12T14:47:27.893+01:00Mix di farine per impasti lievitati con Tapioca<br />
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%;">Dopo
varie sperimentazioni questo semplice mix mi ha dato molte soddisfazioni. Per
lungo tempo non sono riuscita a trovare dell’amido di tapioca garantito, ora
invece ecco che è alla portata di tutti I supermercati, quindi posso con
tranquillità proporre questo mix per preparare pan di spagna, genovesi,
ciambelle e ciambelloni, insomma tutte quelle preparazioni che prevedono un impasto
soffice e delicato. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt;">Per praticità preparo sempre una
quantità abbondante di Mix in modo da poterne prelevare quanto me ne serve occorrenza
.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "monotype corsiva"; font-size: 24pt; line-height: 115%;"><span style="color: orange;">Mix di farine per impasti lievitati con Tapioca</span> <o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt;">Le proporzioni del mix sono:</span><br />
<a name='more'></a><span lang="EN-US" style="font-size: 14.0pt;"><br /><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="font-size: 14.0pt;">100 gr di farina di riso
finissimo*<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt;">20 gr. di amido di tapioca* <o:p></o:p></span></div>
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<span lang="EN-US" style="background: white; color: black; font-family: "cambria" , "serif"; font-size: 14.0pt;">Ho mescolato tutti gli ingredienti insieme e ne
ho prelevato la quantità che mi serviva per la ricetta.</span><o:p></o:p></div>
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<span lang="EN-US" style="background: white; color: black; font-family: "cambria" , "serif"; font-size: 14.0pt;"><br /></span></div>
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<span lang="EN-US" style="background: white; color: black; font-family: "cambria" , "serif"; font-size: 14.0pt;"><br /></span></div>
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<span lang="EN-US" style="font-size: 14pt; text-decoration-line: underline;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span><span lang="EN-US" style="font-family: "monotype corsiva"; font-size: 24pt; line-height: 36.8px;"><span style="color: orange;">Alla prossima </span></span></div>
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<span lang="EN-US" style="font-family: "monotype corsiva"; font-size: 24pt; line-height: 36.8px;">Ciao</span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-70450453841843670742018-12-10T17:04:00.001+01:002018-12-12T09:46:26.348+01:00Ciambella marmorizzata con farina di castagne<br />
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<a href="https://2.bp.blogspot.com/-ag_gIZ6ZrE4/XA6JIEmpN1I/AAAAAAAAE90/XRV5Z8Bp4s0QRmtbm8UvvjoRSdNWZcRlgCLcBGAs/s1600/Castagne%2Be%2Bricci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://2.bp.blogspot.com/-ag_gIZ6ZrE4/XA6JIEmpN1I/AAAAAAAAE90/XRV5Z8Bp4s0QRmtbm8UvvjoRSdNWZcRlgCLcBGAs/s320/Castagne%2Be%2Bricci.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">Trovo che la farina di castagne sia un ottimo
ingrediente da aggiungere alla farina di riso per rendere<span style="mso-spacerun: yes;"> </span>meno friabili e di struttura più
consistente </span><span style="font-size: 18.6667px;">gli impasti senza glutine</span><span style="font-size: 14pt;">. Occorre usare una farina di castagne fresca di annata altrimenti
già dopo alcuni mesi acquista un sapore leggermente amarognolo tipico delle castagne;
per ovviare a questo inconveniente uso porre in congelatore il pacchetto di
farina in modo che il freddo ne garantisca il sapore dolce più a lungo nel tempo.</span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">Ci sono tante versioni e sono tutte
straordinariamente squisite di questo dolce, questa mia versione senza glutine ne
è una ulteriore proposta; come sempre si può sostituire il mix di farine con farina di
frumento 00; il buonumore che si <span style="mso-spacerun: yes;"> </span>trasmette
in casa è assicurato già dal profumo, quindi che ben venga questo dolce da
dispensa che mette tutti d'accordo. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">Procediamo con la ricetta della ciambella
marmorizzata.</span></div>
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<a href="https://3.bp.blogspot.com/-uDrP7fqDl9s/XA6JT5u8VbI/AAAAAAAAE94/_MQnEwi8Zq40YPKSxnlVHdbJ0Gs1pb-jQCLcBGAs/s1600/Ciambellone%2Binterno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-uDrP7fqDl9s/XA6JT5u8VbI/AAAAAAAAE94/_MQnEwi8Zq40YPKSxnlVHdbJ0Gs1pb-jQCLcBGAs/s320/Ciambellone%2Binterno.jpg" width="320" /></a></div>
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<span lang="EN-US" style="color: #943634; font-family: "monotype corsiva"; font-size: 20.0pt; line-height: 115%;">Ciambella marmorizzata
con farina di castagne.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #943634; font-family: "monotype corsiva"; font-size: 20.0pt; line-height: 115%;"></span><br />
<a name='more'></a><span lang="EN-US" style="color: #943634; font-family: "monotype corsiva"; font-size: 20.0pt; line-height: 115%;"><br /></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">200
gr. <a href="https://tramontimariegravine.blogspot.com/2018/12/mix-di-farine-per-impasti-lievitati-con.html">mix di farina per dolci</a>* (165 gr. farina di riso finissimo* e </span><br />
<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> 35 gr. </span><span style="font-size: 14pt;">amido di Tapioca*)</span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">100
gr. farina di castagne*<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">250
gr. burro morbido<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">200 gr.
zucchero<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">5
uova medie<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Buccia
di un arancio<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">succo
di un arancio<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1
bustina di lievito per dolci*<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1
pizzico di sale<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">3
cucchiai di cacao amaro*<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">3
cucchiai di zucchero Mascobado<o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Clockopia; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">4
cucchiai di liquore al caffè* <o:p></o:p></span></div>
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<i><span lang="EN-US" style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">Gli ingredienti con il
simbolo (</span></i><span lang="EN-US" style="background: white; color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">*)</span><i><span lang="EN-US" style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;"> sono alimenti a rischio per i celiaci e per essere
consumati tranquillamente devono avere il simbolo della spiga barrata, oppure
essere presenti nel prontuario dell'Associazione Italiana Celiachia, o
riportare la scritta "senza glutine"<o:p></o:p></span></i></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%;">Miscelo
la farina di riso con la tapioca, con la farina di castagne e con il lievito.
Setaccio bene il tutto. Imburro e<span style="mso-spacerun: yes;">
</span>infarino con farina di riso una teglia da ciambella da 26 </span><span lang="EN-US" style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">Ø</span><span lang="EN-US" style="font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%;">Monto
il burro morbido, ci aggiungo la buccia di arancio grattugiata, poi lo zucchero
e il sale; lavoro fino a quando lo zucchero si<span style="mso-spacerun: yes;">
</span>è sciolto. Aggiungo uno alla volto le uova montando bene l'impasto.
Aggiungo il succo dell'arancia. </span></div>
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<span style="font-size: 14pt;">Un cucchiaio alla volta aggiungo la farina e
lavoro fino ad ottenere una pasta liscia e montata.</span></div>
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<span style="font-size: 14pt;">Metto
un terzo dell'impasto nella tortiera, metto da parte un secondo terzo e al
terzo terzo ancora nella ciotola aggiungo il cacao setacciato, lo zucchero
Mascobado e il liquore, monto bene fino a che diventa una crema liscia.</span></div>
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<a href="https://3.bp.blogspot.com/-UYNHFZ0NkQw/XA6KX0sdygI/AAAAAAAAE-Y/a5x9IKZPbW0K9pKlVxrOo-rr1qDPbb_GACLcBGAs/s1600/Terzo%2Bstrato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-UYNHFZ0NkQw/XA6KX0sdygI/AAAAAAAAE-Y/a5x9IKZPbW0K9pKlVxrOo-rr1qDPbb_GACLcBGAs/s320/Terzo%2Bstrato.jpg" width="320" /></a></div>
<span style="font-size: 14pt;">Dispongo la crema di cacao sulla pasta bianca già in teglia e sopra aggiungo l'ultima parte di pasta bianca.</span><span style="font-size: 14pt;"> </span><br />
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<a href="https://3.bp.blogspot.com/-YqMH-373Bk4/XA6KYJ-3QqI/AAAAAAAAE-c/A8QqxpP5IR4CldTmPyuj3t0Xg1MwYHVKwCLcBGAs/s1600/zig-zag.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-YqMH-373Bk4/XA6KYJ-3QqI/AAAAAAAAE-c/A8QqxpP5IR4CldTmPyuj3t0Xg1MwYHVKwCLcBGAs/s320/zig-zag.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%;">Con
una forchetta creo uno zig-zag sulla superficie della pasta così che in cottura si
faciliti la rottura della crosta superficiale. <o:p></o:p></span></div>
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<a href="https://3.bp.blogspot.com/-q7bsNEuMmdc/XA6KqMmbHqI/AAAAAAAAE-0/PxaeASUw1R4rahEOQmghFXrGjZD6mI1uQCLcBGAs/s1600/Ciambellone.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-q7bsNEuMmdc/XA6KqMmbHqI/AAAAAAAAE-0/PxaeASUw1R4rahEOQmghFXrGjZD6mI1uQCLcBGAs/s320/Ciambellone.jpg" width="320" /></a></div>
<span style="font-size: 18.6667px;">In</span><span style="font-size: 18.6667px;">forno a 180 gradi per 40 min.</span><br />
<span style="font-size: 18.6667px;">Sforno e sformo il dolce, lo lascio raffreddare. </span><br />
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<a href="https://4.bp.blogspot.com/-EYaZ0eWDJxk/XA6Kqa_Sf7I/AAAAAAAAE-4/2zgksBv--PINtfpwyfhXC3s5XzyuxJ5EgCLcBGAs/s1600/Ciambellonecon%2Bzucchero.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://4.bp.blogspot.com/-EYaZ0eWDJxk/XA6Kqa_Sf7I/AAAAAAAAE-4/2zgksBv--PINtfpwyfhXC3s5XzyuxJ5EgCLcBGAs/s320/Ciambellonecon%2Bzucchero.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-size: 14.0pt; line-height: 115%;">Lo cospargo di zucchero a velo.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #943634; font-family: "monotype corsiva"; font-size: 26.0pt; line-height: 115%;">Alla prossima<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "monotype corsiva"; font-size: 26.0pt; line-height: 115%;">Ciao.<o:p></o:p></span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-25262222916068690262018-10-30T22:07:00.000+01:002018-10-31T15:15:01.678+01:00Soul Cakes – I Biscotti dell’anima<br />
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<span style="font-size: 14.0pt; line-height: 115%;">Dopo un
delizioso<a href="https://tramontimariegravine.blogspot.com/2018/10/colcannon-pure-di-patate-e-verza.html"> purè di patate e verza</a>,- l’avete perso? - una <span style="mso-spacerun: yes;"> </span>ricetta dolce, i biscotti dell’anima che
vengono donati in particolare ai bambini . Tutti coloro che ne ricevono
promettono di pregare per le anime dei parenti defunti di coloro che hanno <span style="mso-spacerun: yes;"> </span>donato il biscotto durante il mese dedicato ai
defunti . <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Anche questa
ricetta è stata fatta in collaborazione con <a href="https://going-for-awalk.blogspot.com/2018/10/halloween-allirlandese.html">Ilaria del blog Going for a walk?</a> Preparati
a più mani per mantenere la tradizione della partecipazione di tutti i familiari
alla festa.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Sono dei
dolcetti ricchi di spezie che ricordano l’avvicinarsi del Natale ma, con un
particolare in più hanno una croce che li contraddistingue dai normali biscotti
in modo da identificarli come elemosina per i defunti. <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Io preparerò
questi biscottini rispettando il più possibile la ricetta originale ma usando
per motivi di intolleranza le farine senza glutine. Oltre sostituire la farina
bianca 00 ho aumentato un pochino i liquidi cioè ho usato 2 uova intere al
posto dei due tuorli previsti in ricetta.<o:p></o:p></span></div>
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<b><span style="color: #c00000; font-family: "monotype corsiva"; font-size: 24.0pt; line-height: 115%;">Soul Cakes – I Biscotti dell’anima<o:p></o:p></span></b></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">500 gr mix di farina per crostate *<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ cucchiaino di noce moscata *<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">¼ di cucchiaino di cannella*<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">¼ cucchiaino di cardamomo*<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ cucchiaino di sale<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Generoso pizzico di zafferano (pistilli)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">150 gr <span style="mso-spacerun: yes;"> </span>di latte intero <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">150 gr di burro ammorbidito <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">125 gr di zucchero <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2 uova <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Uvetta quanto basta per decorare i biscotti<o:p></o:p></span></div>
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</span>Latte per spennellare i biscotti<o:p></o:p></span></div>
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<i><span style="color: #333333; font-family: "" sans-serif "" , "serif"; font-size: 10.5pt;">Gli ingredienti con il
simbolo (</span></i><span style="background: white; color: #333333; font-family: "" sans-serif "" , "serif"; font-size: 10.5pt;">*)</span><i><span style="color: #333333; font-family: "" sans-serif "" , "serif"; font-size: 10.5pt;"> sono alimenti a rischio
per i celiaci e per essere consumati tranquillamente devono avere il simbolo
della spiga barrata, oppure essere presenti nel prontuario dell'Associazione
Italiana Celiachia, o riportare la scritta "senza glutine"</span></i><span style="color: black; font-size: 13.5pt;"><o:p></o:p></span></div>
<o:p></o:p>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p><br /></o:p></span></div>
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<a href="https://2.bp.blogspot.com/-rPn_PnXoGGI/W9jEsI_r1SI/AAAAAAAAE9E/pEcJZPEjitE1tnq_T0xskCigRgEnyTGQACEwYBhgL/s1600/Ingredienti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://2.bp.blogspot.com/-rPn_PnXoGGI/W9jEsI_r1SI/AAAAAAAAE9E/pEcJZPEjitE1tnq_T0xskCigRgEnyTGQACEwYBhgL/s320/Ingredienti.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Preparo il mix di farina per crostata:
su 500 gr. di farina di riso finissimo aggiungo 26 gr, di amido di Tapioca e 31
gr. di farina di lupino, miscelo bene e adopero la quantità indicata in
ricetta. Per chi usa la farina bianca pesarne 500 gr. </span><span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">☺</span><span style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Metto a bagno l’uvetta, la sciacquo un
paio di volte prima di usarla.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Metto le spezie in un mortaio e le
pesto bene poi le tosto brevemente in modo da far sviluppare il loro aroma.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Scaldo i pistilli di zafferano in un
pentolino, aggiungo il latte e lo faccio intiepidire sul fuoco. Il latte deve
assumere un bel colore giallo carico e profumato allo zafferano.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-lRm_TcCsq_Q/W9jEqrM90UI/AAAAAAAAE88/P81pJHjfJrUHLBhy7cI1sVS8-ei8oB7cQCEwYBhgL/s1600/Farina%2Be%2Bspezie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://1.bp.blogspot.com/-lRm_TcCsq_Q/W9jEqrM90UI/AAAAAAAAE88/P81pJHjfJrUHLBhy7cI1sVS8-ei8oB7cQCEwYBhgL/s320/Farina%2Be%2Bspezie.jpg" width="320" /></a></div>
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<span style="font-size: 14pt;">Aggiungo alla farina le spezie le
miscelo bene.</span></div>
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<a href="https://4.bp.blogspot.com/-EhCOQpkSn74/W9jEtfpu25I/AAAAAAAAE84/_ZiIm3jRryY3ZwUFYVYGYgtATcFVoyGTQCLcBGAs/s1600/uova%2Be%2Bfarina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://4.bp.blogspot.com/-EhCOQpkSn74/W9jEtfpu25I/AAAAAAAAE84/_ZiIm3jRryY3ZwUFYVYGYgtATcFVoyGTQCLcBGAs/s320/uova%2Be%2Bfarina.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Amalgamo bene burro morbido e zucchero,
unisco le uova . Quando è tutto ben amalgamato le unisco alla farina speziata. </span></div>
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<a href="https://2.bp.blogspot.com/-GA1cSoNUivA/W9jErIHiDEI/AAAAAAAAE9I/oFNw-NIVumUrAmIzSYYQYui1tIwF0YsUgCEwYBhgL/s1600/Farina%2Bsabbiosa%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://2.bp.blogspot.com/-GA1cSoNUivA/W9jErIHiDEI/AAAAAAAAE9I/oFNw-NIVumUrAmIzSYYQYui1tIwF0YsUgCEwYBhgL/s320/Farina%2Bsabbiosa%2B2.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Impasto fino ad ottenere una struttura sabbiosa. </span></div>
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<a href="https://2.bp.blogspot.com/-ExTXDBuhILE/W9jErkffn7I/AAAAAAAAE9I/XetHUklkGVck7rA3FfEBKYqueQkHyaZnwCEwYBhgL/s1600/Icon%2Blatte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://2.bp.blogspot.com/-ExTXDBuhILE/W9jErkffn7I/AAAAAAAAE9I/XetHUklkGVck7rA3FfEBKYqueQkHyaZnwCEwYBhgL/s320/Icon%2Blatte.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Aggiungo il latte allo zafferano,
prima solo una metà e poi <span style="mso-spacerun: yes;"> </span>gradatamente
il resto per valutare quando non ne occorre più. Io ho dovuto usarlo tutto.<o:p></o:p></span></div>
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<a href="https://4.bp.blogspot.com/-jAuWUtMouBQ/W9jErvTodII/AAAAAAAAE9E/CRmaHPvNlIsJGHUtHrRQeDkBFylIuIf-QCEwYBhgL/s1600/Impasto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://4.bp.blogspot.com/-jAuWUtMouBQ/W9jErvTodII/AAAAAAAAE9E/CRmaHPvNlIsJGHUtHrRQeDkBFylIuIf-QCEwYBhgL/s320/Impasto.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Impastare con le mani appena possibile
senza esagerare con la manipolazione della pasta, solo il tempo necessario a
creare una palla liscia e compatta.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-MB1ro95poJw/W9jEs9gqOFI/AAAAAAAAE9U/Z9O-a2ihnngsZdmSlRXHQShQT3JSzF4MwCEwYBhgL/s1600/taglio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://1.bp.blogspot.com/-MB1ro95poJw/W9jEs9gqOFI/AAAAAAAAE9U/Z9O-a2ihnngsZdmSlRXHQShQT3JSzF4MwCEwYBhgL/s320/taglio.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Stendo l’impasto dello spessore di
circa 1 centimetro. Lo taglio con un copapasta <span style="mso-spacerun: yes;"> </span>in cerchi del diametro di circa 6 cm.<o:p></o:p></span></div>
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<a href="https://3.bp.blogspot.com/-FdEhKSWFUmU/W9jEs2IMCeI/AAAAAAAAE9M/Bqu2X3-8dYkDOaxDttD0-HscIrzgVFRmwCEwYBhgL/s1600/Segnati.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://3.bp.blogspot.com/-FdEhKSWFUmU/W9jEs2IMCeI/AAAAAAAAE9M/Bqu2X3-8dYkDOaxDttD0-HscIrzgVFRmwCEwYBhgL/s320/Segnati.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Con il manico di un cucchiaio di legno
imprimo due segni in croce su cui sistemerò le uvette scolate e asciugate.<o:p></o:p></span></div>
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<a href="https://3.bp.blogspot.com/-7u2h71cmRhs/W9jEp4VHLII/AAAAAAAAE9M/t6ZWCfEY8OwHD8qxCRKPTQDRbXLdApJCQCEwYBhgL/s1600/Decorati.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://3.bp.blogspot.com/-7u2h71cmRhs/W9jEp4VHLII/AAAAAAAAE9M/t6ZWCfEY8OwHD8qxCRKPTQDRbXLdApJCQCEwYBhgL/s320/Decorati.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Sistemo i biscotti in teglia rivestita
di carta forno, spennello con il latte e decoro con le uvette.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Inforno a 180° per 15-20 min fino a
che risultano dorati.<o:p></o:p></span></div>
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<div style="background: white; margin-bottom: 19.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #c00000; font-family: "monotype corsiva"; font-size: 26.0pt;">Felice Halloween.<o:p></o:p></span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com0tag:blogger.com,1999:blog-868482148504607605.post-67019882866910826052018-10-30T19:40:00.000+01:002018-10-30T19:40:17.762+01:00Colcannon - purè di patate e verza<br />
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<span style="font-size: 14.0pt; line-height: 115%;">È ormai una
piacevole tradizione incontrarsi tra i fornelli per la festa dei morti <span style="mso-spacerun: yes;"> </span>coinvolgendo i nostri due blog, il mio per la
cucina e quello di <a href="https://going-for-awalk.blogspot.com/2018/10/halloween-allirlandese.html">Ilaria di Going for a walk? </a>per cultura e tradizioni. Dopo
aver parlato delle tradizioni italiane quest’anno ci siamo indirizzate verso
zone europee più<span style="mso-spacerun: yes;"> </span>nordiche e precisamente
l’Irlanda. <span style="mso-spacerun: yes;"> </span>Abbiamo trovato due ricette
che hanno avuto un riscontro davvero positivo,<span style="mso-spacerun: yes;">
</span>ci hanno conquistato. Sono due semplici ricette e usano prodotti alla
portata di ogni mercato e di ogni tasca. <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Incomincio a
presentare un purè di patate arricchito di spezie e verza. Un contorno
delizioso che ho abbinato a wurstel<span style="mso-spacerun: yes;"> </span>e involtini
di fesa di pollo ripieni di formaggio</span>. </div>
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<span style="font-size: 14.0pt; line-height: 115%;">Qui trovate
la ricetta, ma se volete conoscere cosa rappresenta per gli irlandesi vi
consiglio di fare una visita al <a href="https://going-for-awalk.blogspot.com/2018/10/halloween-allirlandese.html">blog di Ilaria</a>.<o:p></o:p></span></div>
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<a href="https://3.bp.blogspot.com/-r7ECF73rTh0/W9iendnPgsI/AAAAAAAAE78/_nMluBrYX5wsxPA2HDDMLyXT8-iFzzCzACEwYBhgL/s1600/In%2Bpiatto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="567" height="239" src="https://3.bp.blogspot.com/-r7ECF73rTh0/W9iendnPgsI/AAAAAAAAE78/_nMluBrYX5wsxPA2HDDMLyXT8-iFzzCzACEwYBhgL/s320/In%2Bpiatto.jpg" width="320" /></a></div>
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<span style="color: #943634; font-family: "monotype corsiva"; font-size: 24.0pt; line-height: 115%;">Colcannon-purè di patate arricchito con verza–(4 p.)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">500 gr. patate
farinose<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">500 gr. cavolo
verza<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 porro medio <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">150 gr latte<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Sale, pepe, noce
moscata<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">60 gr. burro a temperatura
ambiente<o:p></o:p></span></div>
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<a href="https://2.bp.blogspot.com/-7as4b5n4CB8/W9ienxyTS8I/AAAAAAAAE74/E55MrcpaP7AavgShi8bDdtgr1tes9NAUwCEwYBhgL/s1600/Ingredienti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://2.bp.blogspot.com/-7as4b5n4CB8/W9ienxyTS8I/AAAAAAAAE74/E55MrcpaP7AavgShi8bDdtgr1tes9NAUwCEwYBhgL/s320/Ingredienti.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Taglio la verza
strisce e la lesso in acqua bollente salata per circa 15 min., fino a che non
risulta tenera. La scolo bene i modo da non trattenere acqua di cottura.<o:p></o:p></span><br />
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<a href="https://3.bp.blogspot.com/-U2vTkM5dBpE/W9ieof2NfrI/AAAAAAAAE78/D92Lx97Pzp864l_2MvzcakbQ6HHVXBugwCEwYBhgL/s1600/Patate%2Be%2Bverza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://3.bp.blogspot.com/-U2vTkM5dBpE/W9ieof2NfrI/AAAAAAAAE78/D92Lx97Pzp864l_2MvzcakbQ6HHVXBugwCEwYBhgL/s320/Patate%2Be%2Bverza.jpg" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Pelo e taglio le
patate a tocchetti e le lesso in acqua salata fino a che non sono tenere, circa
15 min. </span><br />
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<a href="https://4.bp.blogspot.com/-kQ88l5Z0Mo8/W9ieopjUX1I/AAAAAAAAE78/dr9ukJMJZHgTqTt77a-JvKAGAUzLilHeACEwYBhgL/s1600/Patate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://4.bp.blogspot.com/-kQ88l5Z0Mo8/W9ieopjUX1I/AAAAAAAAE78/dr9ukJMJZHgTqTt77a-JvKAGAUzLilHeACEwYBhgL/s320/Patate.jpg" width="320" /></a></div>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Scolo bene le patate, le schiaccio nello schiacciapatate e le tengo in
caldo. Un consiglio, che ho letto tempo fa, era di coprire il contenitore che
contiene le patate schiacciate con un canovaccio o con un foglio di carta da
cucina in modo che <span style="mso-spacerun: yes;"> </span>trattenga l’umidità
che evapora non ritorni nelle patate, poi sovrapporvi <span style="mso-spacerun: yes;"> </span>il coperchio in modo da mantenere il calore.<o:p></o:p></span><br />
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<a href="https://4.bp.blogspot.com/-VFnXE2Pow3g/W9ienORi37I/AAAAAAAAE70/OhF83fXTttc_Q6jN7XNPtoYgMneZebjtgCEwYBhgL/s1600/Cottura%2Bporro.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://4.bp.blogspot.com/-VFnXE2Pow3g/W9ienORi37I/AAAAAAAAE70/OhF83fXTttc_Q6jN7XNPtoYgMneZebjtgCEwYBhgL/s320/Cottura%2Bporro.jpg" width="320" /></a></div>
<span style="font-size: 18.6667px;">Taglio a rondelle sottili il porro. In una capace pentola che possa contenere poi anche le patate e la verza, verso il latte, il porro a rondelle </span><br />
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<a href="https://3.bp.blogspot.com/-89CL-dgWwPo/W9iepbbV0rI/AAAAAAAAE7w/CcpoKcBSWT8PxXhaPwsUCsSOjTvYXS1mwCEwYBhgL/s1600/Porro%2Bcotto.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://3.bp.blogspot.com/-89CL-dgWwPo/W9iepbbV0rI/AAAAAAAAE7w/CcpoKcBSWT8PxXhaPwsUCsSOjTvYXS1mwCEwYBhgL/s320/Porro%2Bcotto.jpg" width="320" /></a><br />
<span style="font-size: 18.6667px;">e porto a cottura, mantenendo </span><span style="font-size: 18.6667px;"> </span><span style="font-size: 18.6667px;">fuoco medio fino a quando non sono teneri, </span><br />
<span style="font-size: 18.6667px;">circa 10 </span><span style="font-size: 14pt;">min.</span></div>
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<a href="https://4.bp.blogspot.com/-fM9iEZsgiCM/W9iepKaaAsI/AAAAAAAAE74/RhTRUPdeSvMUZhfZarQEUWsO8YaHqxZkgCEwYBhgL/s1600/Porri%2Be%2Bpatate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://4.bp.blogspot.com/-fM9iEZsgiCM/W9iepKaaAsI/AAAAAAAAE74/RhTRUPdeSvMUZhfZarQEUWsO8YaHqxZkgCEwYBhgL/s320/Porri%2Be%2Bpatate.jpg" width="320" /></a></div>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Aggiungo ai porri
le patate e amalgamo bene; </span><br />
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<a href="https://3.bp.blogspot.com/-uS_D77O3H20/W9ieoNl6lkI/AAAAAAAAE70/TC-rbmFYJigP2ukzY9cRwtfNdrrzHDE-QCEwYBhgL/s1600/Patate%2Be%2Bspezie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://3.bp.blogspot.com/-uS_D77O3H20/W9ieoNl6lkI/AAAAAAAAE70/TC-rbmFYJigP2ukzY9cRwtfNdrrzHDE-QCEwYBhgL/s320/Patate%2Be%2Bspezie.jpg" width="320" /></a><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span><br />
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">unisco sale, pepe e noce moscata. Batto bene il purè
fino a che non diventa soffice; </span><br />
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<a href="https://1.bp.blogspot.com/-FgyQJmofb5c/W9ieqL6z5rI/AAAAAAAAE78/uDxwJShQxwgneft4fpWH24WEjS8XzHdhQCEwYBhgL/s1600/con%2Bverza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://1.bp.blogspot.com/-FgyQJmofb5c/W9ieqL6z5rI/AAAAAAAAE78/uDxwJShQxwgneft4fpWH24WEjS8XzHdhQCEwYBhgL/s320/con%2Bverza.jpg" width="320" /></a></div>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"></span>aggiungo
il cavolo sempre amalgamando con decisione.</span><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: IT; mso-no-proof: yes;"> </span><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span><br />
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<a href="https://1.bp.blogspot.com/-wb6VO5h5Wjc/W9ienebPfnI/AAAAAAAAE8A/YAOVPKlI0gsBOm3CVhK9tW2Ya1QacGu9gCEwYBhgL/s1600/Con%2Bburro.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="372" data-original-width="496" height="240" src="https://1.bp.blogspot.com/-wb6VO5h5Wjc/W9ienebPfnI/AAAAAAAAE8A/YAOVPKlI0gsBOm3CVhK9tW2Ya1QacGu9gCEwYBhgL/s320/Con%2Bburro.jpg" width="320" /></a></div>
<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Quando è ben montato aggiungo 2/3 del
burro, lo amalgamo bene.</span></span><br />
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<span style="font-size: 14pt;">Servo come
contorno o in ciotole individuali. In ogni porzione faccio una fossetta in cui
sistemo dei fiocchi di burro che sciogliendosi condiranno il purè.</span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-no-proof: yes;"><!--[if gte vml 1]><v:shapetype
id="_x0000_t75" coordsize="21600,21600" o:spt="75" o:preferrelative="t"
path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f">
<v:stroke joinstyle="miter"/>
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<v:f eqn="if lineDrawn pixelLineWidth 0"/>
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<v:path o:extrusionok="f" gradientshapeok="t" o:connecttype="rect"/>
<o:lock v:ext="edit" aspectratio="t"/>
</v:shapetype><v:shape id="Immagine_x0020_0" o:spid="_x0000_i1028" type="#_x0000_t75"
alt="anello r.jpg" style='width:42.75pt;height:42.75pt;visibility:visible;
mso-wrap-style:square'>
<v:imagedata src="file:///C:\Users\Piero\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg"
o:title="anello r"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--><!--[if gte vml 1]><v:shape
id="Immagine_x0020_3" o:spid="_x0000_i1027" type="#_x0000_t75" alt="moneta r.jpg"
style='width:42.75pt;height:42.75pt;visibility:visible;mso-wrap-style:square'>
<v:imagedata src="file:///C:\Users\Piero\AppData\Local\Temp\msohtmlclip1\01\clip_image003.jpg"
o:title="moneta r"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--><span style="color: white; mso-themecolor: background1;"><!--[if gte vml 1]><v:shape
id="Immagine_x0020_2" o:spid="_x0000_i1026" type="#_x0000_t75" alt="ditale r2.jpg"
style='width:42.75pt;height:60.75pt;visibility:visible;mso-wrap-style:square'>
<v:imagedata src="file:///C:\Users\Piero\AppData\Local\Temp\msohtmlclip1\01\clip_image005.jpg"
o:title="ditale r2"/>
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id="Immagine_x0020_1" o:spid="_x0000_i1025" type="#_x0000_t75" alt="bottone r.jpg"
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o:title="bottone r"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--></span><span style="color: #3a3a3a; font-family: "arial" , "sans-serif"; font-size: 13.0pt;"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CSCVXnRy21c/W9iepaGsEWI/AAAAAAAAE70/G6g6ym6DdMQSXtexKvt6nDeZxbaekAbbwCEwYBhgL/s1600/anello%2Br.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="106" data-original-width="106" src="https://1.bp.blogspot.com/-CSCVXnRy21c/W9iepaGsEWI/AAAAAAAAE70/G6g6ym6DdMQSXtexKvt6nDeZxbaekAbbwCEwYBhgL/s1600/anello%2Br.jpg" /></a></div>
<div style="background: white; margin-bottom: 19.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<a href="https://2.bp.blogspot.com/-vXllWwAW5qc/W9iepqz_rzI/AAAAAAAAE74/7Db30MhKPSsUgFBhTdcn6vm40sKTn2x3wCEwYBhgL/s1600/bottone%2Br.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="106" data-original-width="106" src="https://2.bp.blogspot.com/-vXllWwAW5qc/W9iepqz_rzI/AAAAAAAAE74/7Db30MhKPSsUgFBhTdcn6vm40sKTn2x3wCEwYBhgL/s1600/bottone%2Br.jpg" /></a><br />
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<a href="https://3.bp.blogspot.com/-aH2mT0B_PVI/W9ieqVn1NKI/AAAAAAAAE78/k8MqWpNsefUYqqvR8ZmOk0O5IBH5eWAnACEwYBhgL/s1600/ditale%2Br2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="152" data-original-width="106" src="https://3.bp.blogspot.com/-aH2mT0B_PVI/W9ieqVn1NKI/AAAAAAAAE78/k8MqWpNsefUYqqvR8ZmOk0O5IBH5eWAnACEwYBhgL/s1600/ditale%2Br2.jpg" /></a><a href="https://2.bp.blogspot.com/-AqIjNF4D-8Q/W9ieqXPQR6I/AAAAAAAAE8A/BiVVvLwtrB06pEwl4If9nX10Wu4vaE2mACEwYBhgL/s1600/moneta%2Br.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="106" data-original-width="106" src="https://2.bp.blogspot.com/-AqIjNF4D-8Q/W9ieqXPQR6I/AAAAAAAAE8A/BiVVvLwtrB06pEwl4If9nX10Wu4vaE2mACEwYBhgL/s1600/moneta%2Br.jpg" /></a><span style="color: #3a3a3a; font-family: "arial" , "sans-serif"; font-size: 13.0pt;">Per chiunque sia alla ricerca di un marito, non dimenticate le
vecchie storie. Aggiungi un anello, una moneta, un ditale ed un bottone. Assicurati solo che tutti quelli che
mangiano siano pre-avvertiti della sua presenza nel purè per evitare incidenti e
la deglutizione accidentale dell'oggetto.<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "monotype corsiva"; font-size: 26.0pt;">Felice Halloween.<o:p></o:p></span></div>
<br />Stefania Arnoldihttp://www.blogger.com/profile/05486054680259213342noreply@blogger.com1