tag:blogger.com,1999:blog-2026208513029460472024-03-01T19:40:45.235+01:00Ricette SoloCoseBuone anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.comBlogger489125tag:blogger.com,1999:blog-202620851302946047.post-6602019331890238832024-02-24T15:45:00.004+01:002024-02-24T15:45:57.030+01:00Cuori di carciofi in pastella<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGC2ybH8SkDsCZ4Yg0atvfs1qY8S7klwEdDZj5CRIxRUfn1lxFAJGiSIoSgNMV3dXWGt9HcDOmp_2cs2YFuqqMxb-NfxVS4ya0AJnErjJ5mmFjsiTs4J1Eim7iEwrNVJHEQVf8ZCBz2JsjrJ_Qqv_A0nlk5yIeQVk3-MJYIAbCWBRbEj-kUG4cgMifPM/s1152/carciofi%20in%20pastella%207jpg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGC2ybH8SkDsCZ4Yg0atvfs1qY8S7klwEdDZj5CRIxRUfn1lxFAJGiSIoSgNMV3dXWGt9HcDOmp_2cs2YFuqqMxb-NfxVS4ya0AJnErjJ5mmFjsiTs4J1Eim7iEwrNVJHEQVf8ZCBz2JsjrJ_Qqv_A0nlk5yIeQVk3-MJYIAbCWBRbEj-kUG4cgMifPM/w480-h640/carciofi%20in%20pastella%207jpg.jpg" width="480" /></a></div><p class="MsoNormal" style="text-align: center;"><span style="color: red; font-family: arial; font-size: large;"><i>Ingredienti</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>4 carciofi</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>150 gr di farina</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>150 ml di acqua gassata fredda</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 uovo</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 presa di sale</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 pizzico di pepe</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i><u>Per friggere</u></i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>q.b. di olio di semi</i></span></p><div><br /></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: arial; font-size: large;">La ricetta dei carciofi in pastella è semplicemente deliziosa! I cuori di carciofi freschi vengono immersi in una pastella leggera e croccante, che li rende perfetti da gustare come antipasto o contorno.</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: large;">La pastella è preparata con farina, uova e acqua, arricchita con un pizzico di sale e pepe per esaltarne il sapore. La consistenza della pastella è perfetta, creando una crosta croccante intorno ai carciofi, mentre all'interno rimangono morbidi e gustosi.</span></div></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkDAVp0B0a4WiteMIt5yfiKf5GPKXr7vnqxpEngZVxWb5dZZseUHYyll478kz2u3tHldCDehtxF-BsihcCT30WyiQGJ5hoGww7XiNhs8AxLR7Ak7oNnyLXI2zneU5ymB4LvMAcGESF3McEtNurugFemuQCZge6kT9ru9KhuBb-iVkx-5PVaSz4bkR5qo/s1152/carciofi%20in%20pastella.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkDAVp0B0a4WiteMIt5yfiKf5GPKXr7vnqxpEngZVxWb5dZZseUHYyll478kz2u3tHldCDehtxF-BsihcCT30WyiQGJ5hoGww7XiNhs8AxLR7Ak7oNnyLXI2zneU5ymB4LvMAcGESF3McEtNurugFemuQCZge6kT9ru9KhuBb-iVkx-5PVaSz4bkR5qo/w480-h640/carciofi%20in%20pastella.jpg" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large; text-align: justify;">Per prima cosa puliamo i carciofi togliendo le foglie più dure. Tagliamoli a metà ed eliminiamo la barba presente all'interno . Dividiamoli ancora fino ad ottenere dei piccoli spicchi. Mettiamoli in acqua e limone x evitare che diventino neri.</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: large;"> </span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOChoqiemoUx7Ua5OCVu4iwZipz0nGaKBAe0nyWpuImipzKDJsUB5r_T6H-OAgDGuz2avXQ3ITFlPvjkSeY1kB6n1DYnnrlbyByWTg476zVbf4ztqR9UFr8_Af7INE8WKPAvDSRbIkn0QeKU_-CDCq_FEWLv7FgP3W19r-J0tZf3wG2AYBIMpMkkD8pwo/s1674/carciofi%20in%20pastella%20pastella.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1077" data-original-width="1674" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOChoqiemoUx7Ua5OCVu4iwZipz0nGaKBAe0nyWpuImipzKDJsUB5r_T6H-OAgDGuz2avXQ3ITFlPvjkSeY1kB6n1DYnnrlbyByWTg476zVbf4ztqR9UFr8_Af7INE8WKPAvDSRbIkn0QeKU_-CDCq_FEWLv7FgP3W19r-J0tZf3wG2AYBIMpMkkD8pwo/w640-h412/carciofi%20in%20pastella%20pastella.jpg" width="640" /></span></a></div><div><span style="font-family: arial; font-size: large; text-align: justify;"><br /></span></div><div><span style="text-align: justify;"><span style="font-family: arial; font-size: large;">Prepariamo la pastella mescolando insieme tutti gli ingredienti. Asciughiamo gli spicchi di carciofi con carta da cucina e tuffiamoli nella pastella.</span></span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wWRF4VaRB-EMqCWmNYbEPBVLa9BvJE_LWTEv3tfIxBCxyBS8BdfgGSEdl7lAo8leo0PmWhK0ds-KaQ0mCB3QT0gXspXgGLzSVhBzfQCJOSLk3wuVI1kFAgTDXgNnwvNT41rzlXxSNJqPTUiclUi-NOR7WY0qtqS9ih0qwmx6WALHIuBV8YemXd3hrdo/s1152/carciofi%20in%20pastella%203.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wWRF4VaRB-EMqCWmNYbEPBVLa9BvJE_LWTEv3tfIxBCxyBS8BdfgGSEdl7lAo8leo0PmWhK0ds-KaQ0mCB3QT0gXspXgGLzSVhBzfQCJOSLk3wuVI1kFAgTDXgNnwvNT41rzlXxSNJqPTUiclUi-NOR7WY0qtqS9ih0qwmx6WALHIuBV8YemXd3hrdo/w480-h640/carciofi%20in%20pastella%203.jpg" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span></div><div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">Appena l'olio è bollente friggiamo.</span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilUAyhlT0g3sUId4_Z7A-3BGCxqwwZ1NzIQcRgRgQTX61y0xkRncTpYfW6qunsgYkM6kFNZhe-bdWRpA0OhTpO4IloFcTtJ_6yAxK5tU5R2lI3hYUG5lXoFrm6_sOg3wv1ZmLuWb_kDk4MuGGJ77b6pT3zx3wAWiIvx5OjCkgh72sicAfkaV4wD3sWOM/s831/carciofi%20in%20pastella%204.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="769" data-original-width="831" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilUAyhlT0g3sUId4_Z7A-3BGCxqwwZ1NzIQcRgRgQTX61y0xkRncTpYfW6qunsgYkM6kFNZhe-bdWRpA0OhTpO4IloFcTtJ_6yAxK5tU5R2lI3hYUG5lXoFrm6_sOg3wv1ZmLuWb_kDk4MuGGJ77b6pT3zx3wAWiIvx5OjCkgh72sicAfkaV4wD3sWOM/w640-h592/carciofi%20in%20pastella%204.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">Adagiamoli su carta assorbente</span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqSpYRd8WUlO93bcf3RCzst5wMplopScO-kuoqHbibMbRdqxmOiOzmZvg4aEa86kKidR0h5oS0kjPUTK8NkSGLqSroo8uGEU71rgorz64Mx6yK8QvGaf0ZuP7Q1Z8XAUjxe2_CHczYY69GlmzH7o8G_2synEdgBRRd3LPrC6TW-tsQ9O7dIKNAYaqdzQ/s1152/carciofi%20in%20pastella%205.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqSpYRd8WUlO93bcf3RCzst5wMplopScO-kuoqHbibMbRdqxmOiOzmZvg4aEa86kKidR0h5oS0kjPUTK8NkSGLqSroo8uGEU71rgorz64Mx6yK8QvGaf0ZuP7Q1Z8XAUjxe2_CHczYY69GlmzH7o8G_2synEdgBRRd3LPrC6TW-tsQ9O7dIKNAYaqdzQ/w480-h640/carciofi%20in%20pastella%205.jpg" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"> portiamoli belli caldi in tavola.</span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_Fe4m8OJqwP3mfbjTL9-S5exZ7gEfFoqflVsgZ9V7-EqvMrOFWI8K5HbAo5W276XS3OcZq5ccPwWAbDZ5nKUtHxqRbxBfaS8B6z8fIzMljtHArPWaIV4q0VjmfVPNcG9kJDie2EE1QYPa0lqYQFfNLMY_YyBiWfgMuKJUzGCarct_NtO0wgMYxDrmlg/s1015/carciofi%20in%20pastella%206.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1015" data-original-width="849" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_Fe4m8OJqwP3mfbjTL9-S5exZ7gEfFoqflVsgZ9V7-EqvMrOFWI8K5HbAo5W276XS3OcZq5ccPwWAbDZ5nKUtHxqRbxBfaS8B6z8fIzMljtHArPWaIV4q0VjmfVPNcG9kJDie2EE1QYPa0lqYQFfNLMY_YyBiWfgMuKJUzGCarct_NtO0wgMYxDrmlg/w536-h640/carciofi%20in%20pastella%206.jpg" width="536" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><b>Buon appetito.</b></span></div></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><b><br /></b></span></div><div style="text-align: center;"><span style="color: #2b00fe; font-family: arial; font-size: large;"><b><i><br /></i></b></span></div><div style="text-align: justify;"><div style="text-align: center;"><span style="background-color: white; color: #2b00fe; font-family: "open sans"; font-size: 18px; text-align: start;"><i><b>Non ho paura del nemico che mi attacca, ma del falso amico che mi abbraccia.</b></i></span></div><span style="color: #2b00fe; font-family: arial; font-size: large;"><div style="text-align: center;"><span style="background-color: white; font-family: "open sans"; font-size: 18px; text-align: start;"><i><b>(Anonimo)</b></i></span></div></span></div>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com1tag:blogger.com,1999:blog-202620851302946047.post-73084112631184176872024-02-10T12:01:00.002+01:002024-02-10T12:01:18.697+01:00Graffe napoletane <p style="text-align: center;"><span style="font-family: georgia; font-size: x-large; text-align: left;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIypQttzCR5Z86USfCHlMkpOgVLNPThVfzqb19_ls7nD7Q7zjl2HRhckexnM8jgq7rhF5hvHyJm-i6yGzXMpLP5ZoRTXXs6cxsFr2_7HpGmL39NlooSAwfM7n_8goTzoBVI-Ka9J8fQL74jl9uGud5lTonbCOPsKFg7VI0Jm7C1HVt64gTCoiiE0DvEJk/s816/graffe3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="816" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIypQttzCR5Z86USfCHlMkpOgVLNPThVfzqb19_ls7nD7Q7zjl2HRhckexnM8jgq7rhF5hvHyJm-i6yGzXMpLP5ZoRTXXs6cxsFr2_7HpGmL39NlooSAwfM7n_8goTzoBVI-Ka9J8fQL74jl9uGud5lTonbCOPsKFg7VI0Jm7C1HVt64gTCoiiE0DvEJk/w640-h480/graffe3.jpg" width="640" /></a></div><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Le <b>graffe napoletane</b> sono delle ciambelle di impasto lievitato fritte nell'olio, soffici e leggermente croccanti all'esterno. Rappresentano un dolce irresistibile e goloso, molto amato dalle persone di tutte le età durante il periodo di Carnevale. Possono essere gustate calde o a temperatura ambiente, un'ottima delizia da gustare in diverse occasioni, che sia colazione, merenda o dessert.</span></p><p style="text-align: center;"><span style="color: #cc0000; font-family: georgia; font-size: large;"><i><span style="text-align: left;">Ingredienti </span><span style="text-align: left;"> circa 17-18 graffe.</span></i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>250 gr farina 00</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>250 gr farina </i><span style="text-align: left;"><i>Manitoba</i></span></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>100 ml latte tiepido</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>100 ml acqua tiepida</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>1 scorza di limone grattugiata</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>2 uova medie</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>50 gr zucchero</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>50 gr burro</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>20 gr lievito di birra fresco</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>olio di semi per friggere</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>zucchero per ricoprire</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">In una ciotola versiamo il latte e l'acqua tiepida e facciamo sciogliere il lievito. Aggiungiamo la scorza di limone, le uova e le due farine, infine lo zucchero. Quando avremo ottenuto un impasto omogeneo, aggiungiamo il burro a pezzetti.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Mettiamo l'impasto coperto con la pellicola in un luogo tiepido a lievitare. Quando l'impasto avrà raddoppiato il proprio volume, trasferiamolo sul piano di lavoro infarinato e formiamo delle palline .</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLFMUcC9QUr-TF9xMKSFGgHnMUyBK5AX-KRAluleXqevlFQZv0lzq76mG7KJbyI-wfgT_-iiYtOwlEPTRcYtkHXFB4gpd8JFZ2P1ahH8nQsDnyh20SjwFchs9YPoEZ73dBw-7oSsZm5Ct1jwvWam-eiicfbs-7vXSiMUPTx1nE9lg5seqedSeMLSGOl0/s816/graffe1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="612" data-original-width="816" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLFMUcC9QUr-TF9xMKSFGgHnMUyBK5AX-KRAluleXqevlFQZv0lzq76mG7KJbyI-wfgT_-iiYtOwlEPTRcYtkHXFB4gpd8JFZ2P1ahH8nQsDnyh20SjwFchs9YPoEZ73dBw-7oSsZm5Ct1jwvWam-eiicfbs-7vXSiMUPTx1nE9lg5seqedSeMLSGOl0/w640-h480/graffe1.jpg" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Pratichiamo un foro al centro e, girando l'impasto tra le mani, allarghiamo il foro centrale in modo da formare delle ciambelle. Il buco della ciambella dovrà risultare piuttosto grande perché durante la seconda lievitazione tenderà a restringersi molto.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivivO63_PdRGGK0Gp1kb97EPiqwSj4_XqQL8A2jZSLd-p5I-SQis0lNS0-G9S1CnCzMykrVHAumN91oYszcJd6NK-UrSBicv5PdwAoiuDD1ZCDa9bshZZii9ZElHkykEb2VMtCZ4Bs0y7wAyfZJaRHlB3srx5HzJsnN1-i8UETWpADg5mHRGTR_eVUX8s/s1632/graffe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1224" data-original-width="1632" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivivO63_PdRGGK0Gp1kb97EPiqwSj4_XqQL8A2jZSLd-p5I-SQis0lNS0-G9S1CnCzMykrVHAumN91oYszcJd6NK-UrSBicv5PdwAoiuDD1ZCDa9bshZZii9ZElHkykEb2VMtCZ4Bs0y7wAyfZJaRHlB3srx5HzJsnN1-i8UETWpADg5mHRGTR_eVUX8s/w640-h480/graffe.jpg" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p style="text-align: center;"><span style="font-family: georgia; font-size: large;">Copriamole e lasciamo lievitare per circa 30 minuti.</span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;">Trascorso questo tempo possiamo friggere le <b>graffe napoletane. </b></span></p><p><span style="font-family: georgia; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6Egw2Ztxet3WksbNZ2uGEbpHipcSYr3u9w38_nUQvHw9IQcD5Kn6vAFGZVHdt4bIlKknGaXK-KhPm3fApw1DADp3UlfFSL4WrsbpWHkrKF6QoBXJHcHh6wUkvgttpCUNoMxDlSLsOXxyRc6oGHM_RK-sq9DsyDkiaxko-h1VsgsVz8gLabRTHf2OBus/s816/graffe2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Solocosebuone.blogspot.com" border="0" data-original-height="612" data-original-width="816" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6Egw2Ztxet3WksbNZ2uGEbpHipcSYr3u9w38_nUQvHw9IQcD5Kn6vAFGZVHdt4bIlKknGaXK-KhPm3fApw1DADp3UlfFSL4WrsbpWHkrKF6QoBXJHcHh6wUkvgttpCUNoMxDlSLsOXxyRc6oGHM_RK-sq9DsyDkiaxko-h1VsgsVz8gLabRTHf2OBus/w640-h480/graffe2.JPG" title="Solocosebuone.blogspot.com" width="640" /></a></span></div><span style="font-family: georgia; font-size: large;"><br /><div style="text-align: justify;">L’olio non deve essere caldissimo altrimenti si bruciano. Quando le <b>graffe napoletane</b> saranno colorate da ambo i lati, trasferiamole su carta assorbente e passiamole nello zucchero.</div></span><p></p><p><span style="font-family: georgia; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7v8jXcEkm1n1zSGxt5LbP8EXYUpChyphenhyphenH9Y4OEy1hFpA-QkW8MPM-K1F4Qqz4W1B_0kSgiWVaa6NulFtenc7YEsw1CxqVXUG_PhPufNUJ-Qt1UJCu_PzTwIP3vSQaGvBSDzhFHROemPp_gX-ki-pNZ6nWLIK-3NKgFU4pAk6uMxz00U1aeXxTy2TCFiAG4/s816/graffe4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Solocosebuone.blogspot.com" border="0" data-original-height="612" data-original-width="816" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7v8jXcEkm1n1zSGxt5LbP8EXYUpChyphenhyphenH9Y4OEy1hFpA-QkW8MPM-K1F4Qqz4W1B_0kSgiWVaa6NulFtenc7YEsw1CxqVXUG_PhPufNUJ-Qt1UJCu_PzTwIP3vSQaGvBSDzhFHROemPp_gX-ki-pNZ6nWLIK-3NKgFU4pAk6uMxz00U1aeXxTy2TCFiAG4/w640-h480/graffe4.jpg" title="Solocosebuone.blogspot.com" width="640" /></a></span></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><b>Buon appetito!!</b></span></p><p style="text-align: center;"><span style="color: #2b00fe;"><i><span style="background-color: white; border: 0px; box-sizing: inherit; font-family: Verdana, Geneva, sans-serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 14pt; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start;">Chi non ride mai non è una persona seria.</span><br style="background-color: white; box-sizing: inherit; font-family: Verdana, Geneva, sans-serif; font-size: 16px; text-align: start;" /><span style="background-color: white; border: 0px; box-sizing: inherit; font-family: Verdana, Geneva, sans-serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 14pt; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: start;">Charlie Chaplin</span></i></span></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com0tag:blogger.com,1999:blog-202620851302946047.post-25517627897639634952024-01-17T18:47:00.003+01:002024-01-17T18:47:39.485+01:00Stinco di maiale al forno<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNW7POaQorTjKM3EY3BjfSgju2FG-bRz-RNpYhqTr_Q88c2dw81QJpou-g4lUDpvHcp0al2tvazpMzeqkdCDNROZ2_yc7t68Ndd2ETQ5EJUukHK5P3NQMNwPFH0fWdmHv0GiLKmp6xhfDoUlDuqZ60RKyZxuLpUnovjFwmaift58tbs6u2sDKDBf-cUN4/s576/stinco2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img alt="Stinco di maiale al forno solo cose buone blog" border="0" data-original-height="576" data-original-width="432" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNW7POaQorTjKM3EY3BjfSgju2FG-bRz-RNpYhqTr_Q88c2dw81QJpou-g4lUDpvHcp0al2tvazpMzeqkdCDNROZ2_yc7t68Ndd2ETQ5EJUukHK5P3NQMNwPFH0fWdmHv0GiLKmp6xhfDoUlDuqZ60RKyZxuLpUnovjFwmaift58tbs6u2sDKDBf-cUN4/w300-h400/stinco2.jpg" title="Stinco di maiale al forno solo cose buone blog" width="300" /></i></a></div><i><br /></i><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Lo stinco di maiale al forno vi conquisterà al primo assaggio con il suo gusto ricco e deciso.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">La carne si scioglierà in bocca e stupirà la facilità con la quale si stacca dall’osso!</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Questa ricetta non presenta particolari attenzioni da seguire per realizzarla, l’unica cosa di cui dovrete munirvi sarà di tempo perché la cottura dello stinco deve avvenire in modo lento in modo da ottenere una carne tenera e ricca di gusto. </span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="color: red; font-family: georgia; font-size: large;"><i>Ingredienti</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>2 stinchi di maiale </i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>1 bicchiere di vino bianco</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>qualche rametto di rosmarino</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>olio extravergine di oliva</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>sale</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>pepe</i></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">La prima cosa da fare prima di cuocere lo stinco, è quella di eliminare il grasso in eccesso dalle parti più esterne, ma senza toglierlo del tutto altrimenti lo stinco in cottura diventa asciutto.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3FapK-BzF5opy9i5htDe1ZZQvw7wh89t4WKmAVc2Sv5usyi9wHNKXN7hVCjrAEBRnR-aci5T3tnzQ2KdrnB4RsR7te97cZOkyMVpJkcuZXHPb8NEkTijmqrhHOo573hZdA6uiBJR0bzlnzFRdkS6hzaK-Z-_9nfSJtPw2b4VuHZNV21G_lOIvsxAw5A/s576/stinco0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="576" data-original-width="432" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3FapK-BzF5opy9i5htDe1ZZQvw7wh89t4WKmAVc2Sv5usyi9wHNKXN7hVCjrAEBRnR-aci5T3tnzQ2KdrnB4RsR7te97cZOkyMVpJkcuZXHPb8NEkTijmqrhHOo573hZdA6uiBJR0bzlnzFRdkS6hzaK-Z-_9nfSJtPw2b4VuHZNV21G_lOIvsxAw5A/w300-h400/stinco0.jpg" title="Stinco di maiale al forno solo cose buone blog" width="300" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Lo massaggiamo bene con sale e pepe, facciamo scaldare l'olio in una padella e mettiamo lo stinco a rosolare bene su tutti i lati, a fuoco vivace, per una decina di minuti, finché risulterà dorato in maniera omogenea. Poi possiamo adagiarlo in una pirofila da forno e bagnarlo con il vino bianco.</span></p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRDDtzMUGH89ogTYPBvnWOIRk10I4uuW_rw6DpnBoksCHuT-8hemac3m0BHNambUjR0TJ81RcidUM7e86n2Riu6C0mTI9VwIqQlRZeMdJgNwYyTzfMCMyi1U5x_Y0_4auOZX5wPio8udS-PGGr7TTxWpOqN2bcji1TJ19J3g33jG8VKJpbErEZnOpsug/s576/stinco1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="576" data-original-width="432" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRDDtzMUGH89ogTYPBvnWOIRk10I4uuW_rw6DpnBoksCHuT-8hemac3m0BHNambUjR0TJ81RcidUM7e86n2Riu6C0mTI9VwIqQlRZeMdJgNwYyTzfMCMyi1U5x_Y0_4auOZX5wPio8udS-PGGr7TTxWpOqN2bcji1TJ19J3g33jG8VKJpbErEZnOpsug/w300-h400/stinco1.jpg" title="Stinco di maiale al forno solo cose buone blog" width="300" /></span></a></div><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Iniziamo la cottura nel forno già caldo a 200° e lasciamolo per 50 minuti, girandolo di tanto in tanto. A metà cottura aggiungiamo qualche rametto di rosmarino.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGBack2qMxmG67BnpabRK3f3Ux4bekxj6t4gO-TfwtIiyoGLVqJzqbXOLoaB2YxwUULjEqB0G1sXZNrr7BtqnjviMXBDizHrvNbqpJ3QWexhKs2WVf7p1_O9B1n1RPeurgZoi3p66TU_oWsxAsKmGq85HeqZW1xqQszF21ICHrLTrFMtT2yZVYZk5LA0/s576/stinco3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="432" data-original-width="576" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGBack2qMxmG67BnpabRK3f3Ux4bekxj6t4gO-TfwtIiyoGLVqJzqbXOLoaB2YxwUULjEqB0G1sXZNrr7BtqnjviMXBDizHrvNbqpJ3QWexhKs2WVf7p1_O9B1n1RPeurgZoi3p66TU_oWsxAsKmGq85HeqZW1xqQszF21ICHrLTrFMtT2yZVYZk5LA0/w400-h300/stinco3.jpg" title="Stinco di maiale al forno solo cose buone blog" width="400" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Il nostro stinco di maiale a fine cottura avrà un bel colore dorato e possiamo quindi disporlo nel piatto da portata, irrorandolo con il fondo di cottura. </span></p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzgb6SStcQTOR1qGowP7h3X_CQgMbwkRQSs_RaubBpFiF7OSZPrUOy1gnU3vwbG6ca5TDBCq6qGz-S97xR3sdObWNS71L4eYq_6dSU7YAJiWrKiGuaZewSA3-VFJe2onNJW2WMsCAwUs1zqNk3W8IUOSf5GoMPagPuqbRrmkJoTxYJ3AW35iWndS2sQU/s576/stinco5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="576" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzgb6SStcQTOR1qGowP7h3X_CQgMbwkRQSs_RaubBpFiF7OSZPrUOy1gnU3vwbG6ca5TDBCq6qGz-S97xR3sdObWNS71L4eYq_6dSU7YAJiWrKiGuaZewSA3-VFJe2onNJW2WMsCAwUs1zqNk3W8IUOSf5GoMPagPuqbRrmkJoTxYJ3AW35iWndS2sQU/w320-h240/stinco5.jpg" title="Stinco di maiale al forno solo cose buone blog" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"> Io consiglio di accompagnarlo con delle patate al forno! Tenero e gustoso!</span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_3ocG0S4SepdT4_yjKMZHYaebwPAx1dOA2YfVQ9g5-XdF63Vmqc7bspDOM2dmyi7nONaxfuZrSGuy7Tw7R5gtvZyGI0NciTJM-DL1RKGJgV0tNJUG500LmvIinJN9LNeE-r8IDee5WehZPJ_UEgiYtpEyvhyphenhyphenVTcr9iJJfy-ZNjuepcQzcAe4_j2iTxg/s576/stinco6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_3ocG0S4SepdT4_yjKMZHYaebwPAx1dOA2YfVQ9g5-XdF63Vmqc7bspDOM2dmyi7nONaxfuZrSGuy7Tw7R5gtvZyGI0NciTJM-DL1RKGJgV0tNJUG500LmvIinJN9LNeE-r8IDee5WehZPJ_UEgiYtpEyvhyphenhyphenVTcr9iJJfy-ZNjuepcQzcAe4_j2iTxg/w300-h400/stinco6.jpg" title="Stinco di maiale al forno solo cose buone blog" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;">Un piatto della tradizione.</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0McKecSDnlyD-jAGJtMFUqPInnoYdc_zG5p4RFVByL4v9IuKjj90ncidqB6o3KLee4iogYysORDaQFaRDTchUSmk04Z019cLxCzVbBgV28aoeA1X_wQFpahn9lBp6rKCei7jJwuCS8u_FRdKbSbhw5qZMxWd0R7XXg5Ec3tX8gW2GiZgx_PXlTjHUE0/s576/stinco4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="576" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0McKecSDnlyD-jAGJtMFUqPInnoYdc_zG5p4RFVByL4v9IuKjj90ncidqB6o3KLee4iogYysORDaQFaRDTchUSmk04Z019cLxCzVbBgV28aoeA1X_wQFpahn9lBp6rKCei7jJwuCS8u_FRdKbSbhw5qZMxWd0R7XXg5Ec3tX8gW2GiZgx_PXlTjHUE0/w400-h300/stinco4.jpg" title="Stinco di maiale al forno solo cose buone blog" width="400" /></a></div><br /><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><b>Buon Appetito!!</b></span></p><blockquote style="background-color: white; border: 0px; margin: 0px; padding: 10px 30px 0px 0px; quotes: none; vertical-align: baseline;"><p style="border: 0px; line-height: 25px; margin: 10px 0px 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: Arial, Helvetica, sans-serif;"><i>L’esperienza non ha alcun valore etico: è semplicemente il nome che gli uomini danno ai propri errori. (</i></span><i style="color: #2b00fe; font-family: Arial, Helvetica, sans-serif;">Oscar Wilde )</i></p></blockquote><p> </p><p style="background-color: white; border: 0px; color: #555555; font-family: Arial, Helvetica, sans-serif; font-size: 13.2px; margin: 10px 0px 0px; padding: 0px; text-align: right; vertical-align: baseline;"><br /></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com3tag:blogger.com,1999:blog-202620851302946047.post-28180331835606346632023-03-05T17:14:00.000+01:002023-03-05T17:14:24.658+01:00Cavatelli con curcuma, broccoli e pancetta<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh178w0cfsfvt_GZQD_J5Caq8dy1hdE1XmL7h07xA0jcuXN4-8ocdxnwQmSu0gY7xtHRjcSuYwAAe2oiScLmZ1AzAC1gNKJE16ISIeMh678I4iKHv1Jj_E1fjruAl4BQC70U6akMm4wfkTkds_fEZ0mHGhXAiOEj-MeCNpdGSIxZTx0a8X-Kt1SpM48/s1152/cavatelli9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh178w0cfsfvt_GZQD_J5Caq8dy1hdE1XmL7h07xA0jcuXN4-8ocdxnwQmSu0gY7xtHRjcSuYwAAe2oiScLmZ1AzAC1gNKJE16ISIeMh678I4iKHv1Jj_E1fjruAl4BQC70U6akMm4wfkTkds_fEZ0mHGhXAiOEj-MeCNpdGSIxZTx0a8X-Kt1SpM48/w480-h640/cavatelli9.jpg" width="480" /></a></div><br /><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Nella ricetta che vi propongo oggi , condiremo i cavatelli con i broccoli, la curcuma e la pancetta affumicata, rosolata in padella. Il risultato sarà un piatto cremoso, di un bel giallo, da servire caldo e fumante.</span></p><p style="text-align: center;"><span style="color: red; font-family: arial; font-size: large;"><i>Ingredienti</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i><br /></i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>500 gr di cavatelli : la ricetta è qui <a href="http://solocosebuone.blogspot.com/2016/01/cavatelli-molisani-ai-funghi-porcini-e.html">( Cavatelli molisani)</a></i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i> broccoli 500 gr </i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>pancetta 150 gr</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>curcuma 1 cucchiaino scarso </i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>olio</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>aglio</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>pecorino</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>pepe</i></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">Pulite i broccoli e riduceteli in cime </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx9vFobQfWHR9opmh13JRoQ0qQ3aQRb9mszv6jRrcnH1eMbTeV6WP4VR3EXy1qmATMZ9IBV_0kTrV-BqbCmnW0gPOZ3sHmhUaqboI47XHR592Zt8to1mMwTebp3cixD7AilL4nAFAPOqrZUKu_ClcwE3KkWDJVrF7_VyRHu5F2ti-0XNlDUgo17Tq/s1152/cavatelli1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx9vFobQfWHR9opmh13JRoQ0qQ3aQRb9mszv6jRrcnH1eMbTeV6WP4VR3EXy1qmATMZ9IBV_0kTrV-BqbCmnW0gPOZ3sHmhUaqboI47XHR592Zt8to1mMwTebp3cixD7AilL4nAFAPOqrZUKu_ClcwE3KkWDJVrF7_VyRHu5F2ti-0XNlDUgo17Tq/w480-h640/cavatelli1.jpg" width="480" /></span></a><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Lavateli sotto acqua corrente e lessateli in un pentola con abbondante acqua bollente e salata per circa 10 minuti. </span></p></div><span style="font-family: arial; font-size: large;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDuYD8Hmn-EMb6g9dWkzDoVnQyd_15QQ8YfeuAZBzekKZCeZo81JYz-9k3QLzqI6JG6BNGx1IqCMxxLcimELUM0aAb7_A0p-JUZdlwo6htzpHeqQbvuC8m2wFek8q0iNUC8tHQNbi5YAdRSmYtXronPQN5cIJ0bgf5VcJbBzh9ELYLqcwkCa3hcy5/s925/cavatelli3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="851" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDuYD8Hmn-EMb6g9dWkzDoVnQyd_15QQ8YfeuAZBzekKZCeZo81JYz-9k3QLzqI6JG6BNGx1IqCMxxLcimELUM0aAb7_A0p-JUZdlwo6htzpHeqQbvuC8m2wFek8q0iNUC8tHQNbi5YAdRSmYtXronPQN5cIJ0bgf5VcJbBzh9ELYLqcwkCa3hcy5/w588-h640/cavatelli3.jpg" width="588" /></a></span></div><span style="font-family: arial; font-size: large;"><br /></span></div><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Nel frattempo fate imbiondire l'aglio in padella aggiungete poi la pancetta affumicata e fatela rosolare </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDVwVAe_qBtDb-NLo6GdSkasJN9RB3fue4BS5oL16F6aM15TMxAo5rCPQHe2Tz6-3wuDYaOA6XIajF5eqypLkj3OZ5RkBBTLhs0T7u81feRqpxbWm96Z3q0By2pDAezdY8O0A6Z7_y5Sgx31fHTArF-vw1wfOv1FVUUPot5iPKXBLd79JctZ7JPBc/s1152/cavatelli2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDVwVAe_qBtDb-NLo6GdSkasJN9RB3fue4BS5oL16F6aM15TMxAo5rCPQHe2Tz6-3wuDYaOA6XIajF5eqypLkj3OZ5RkBBTLhs0T7u81feRqpxbWm96Z3q0By2pDAezdY8O0A6Z7_y5Sgx31fHTArF-vw1wfOv1FVUUPot5iPKXBLd79JctZ7JPBc/w480-h640/cavatelli2.jpg" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Scolate i broccoli e aggiungeteli in padella con la pancetta e un mestolo di acqua di cottura, quindi lasciate cuocere per pochi minuti, </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFllRuIeb8FTGLmzmMlGQjJKPS_7sghR2w9gP-2PJUjT38JcbNQ-jKiW2OIewAwOGJLuoV8v2ewT_UoJ6uK23ZEgZqSJx2mgkkwNtetmSUdSUK48KFnQ41YmjbQ9qhICw9t9lSaDzATovAWy6pt4Cyf0wTHU8b9OP4QIyXYz7MHZlI5sm-KwCCatU/s925/cavatelli4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="925" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFllRuIeb8FTGLmzmMlGQjJKPS_7sghR2w9gP-2PJUjT38JcbNQ-jKiW2OIewAwOGJLuoV8v2ewT_UoJ6uK23ZEgZqSJx2mgkkwNtetmSUdSUK48KFnQ41YmjbQ9qhICw9t9lSaDzATovAWy6pt4Cyf0wTHU8b9OP4QIyXYz7MHZlI5sm-KwCCatU/w590-h640/cavatelli4.jpg" width="590" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">Preparate i cavatelli seguendo la ricetta che trovate qui: <a href="http://solocosebuone.blogspot.com/2016/01/cavatelli-molisani-ai-funghi-porcini-e.html">cavatelli molisani </a> aggiungendo però un cucchiaino di curcuma in polvere . </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9ucYfs3aMHsUe4ksKDWmR1agtxZOWQGDOW4efWwfL6niFOZs4A2e_0zuUeHYpZ7ljCXW5eE0tue3B4N6JcxrOOpKjpEEQzZq-pKrEDGYy7urFn8fic1TTW5lNypdvWZfc7_-1Wg7qPV3ep6QD_enA5iJuyUGd0erbeQpYBRC5OtHdcqqJ9GU2yHl/s1152/cavatelli5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9ucYfs3aMHsUe4ksKDWmR1agtxZOWQGDOW4efWwfL6niFOZs4A2e_0zuUeHYpZ7ljCXW5eE0tue3B4N6JcxrOOpKjpEEQzZq-pKrEDGYy7urFn8fic1TTW5lNypdvWZfc7_-1Wg7qPV3ep6QD_enA5iJuyUGd0erbeQpYBRC5OtHdcqqJ9GU2yHl/w480-h640/cavatelli5.jpg" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayWNrG_Z-Yc34NP9Yofne2q48QlPi7UwzvkRExg8vChRRrlhq5ozlCQRl5Z4CCeYXkYLqpFUEGACFaP9J8Tw3MI96H43MnolPJhwKfzD9efRLeA4RLL5qpLG46Ji8hLqK-DDB4N9EWUBlM8_MCABF1P4Ppr57qn-194S23R_uRTMuEs16ZFq8FoIm/s1152/cavatelli6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="864" data-original-width="1152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayWNrG_Z-Yc34NP9Yofne2q48QlPi7UwzvkRExg8vChRRrlhq5ozlCQRl5Z4CCeYXkYLqpFUEGACFaP9J8Tw3MI96H43MnolPJhwKfzD9efRLeA4RLL5qpLG46Ji8hLqK-DDB4N9EWUBlM8_MCABF1P4Ppr57qn-194S23R_uRTMuEs16ZFq8FoIm/w640-h480/cavatelli6.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div style="text-align: center;"><span style="text-align: justify;"><span style="font-family: arial; font-size: large;">Portate a bollore l'acqua dei broccoli e cuocete i cavatelli .</span></span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrtfb3W3H6KB5YhlyxGOo4QerJD6SJYo7nudhvd2tkrsgwu3b0WFdVgsJlGnasFfifhLAcgQSdo9lhSvfsYymkaQQdUF5K9JA0VK7SRmqDvMNuPAq5wOU8rsHliJ7E5cs9QGRGWZcYhBIHR4wlrlASKL3wuwQv3e_bk1mtp4SVezjIu3YnFgMaagY/s1152/cavatelli7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrtfb3W3H6KB5YhlyxGOo4QerJD6SJYo7nudhvd2tkrsgwu3b0WFdVgsJlGnasFfifhLAcgQSdo9lhSvfsYymkaQQdUF5K9JA0VK7SRmqDvMNuPAq5wOU8rsHliJ7E5cs9QGRGWZcYhBIHR4wlrlASKL3wuwQv3e_bk1mtp4SVezjIu3YnFgMaagY/w480-h640/cavatelli7.jpg" width="480" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Scolate i cavatelli e aggiungeteli in padella con broccoli e pancetta. </span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BGiJqXAPMy3Vw9ZTFBl9UDoGSuK5OAE6fUD0OY_P57a7dxlC57KAJ5CoLRRAg8IXpMXejmTkgSgJ6tj4x6DDstRixBuzK8XXR-udYGPIG9pZXAW80h7bZLcwOoHljimRptHBbWfVKFXWdIT81qeSKkXGiEnpCVWi8tREl5vHot75N9gvy11HX-7R/s1152/cavatelli8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="864" data-original-width="1152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BGiJqXAPMy3Vw9ZTFBl9UDoGSuK5OAE6fUD0OY_P57a7dxlC57KAJ5CoLRRAg8IXpMXejmTkgSgJ6tj4x6DDstRixBuzK8XXR-udYGPIG9pZXAW80h7bZLcwOoHljimRptHBbWfVKFXWdIT81qeSKkXGiEnpCVWi8tREl5vHot75N9gvy11HX-7R/w640-h480/cavatelli8.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Insaporite se vi piace con il pepe e una spolverata di pecorino .</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">I vostri cavatelli con broccoli, curcuma e pancetta sono pronti per essere gustati!</span></p></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhka-96GVVDZ-S_VyteXDBK7rHOTQ78tCgNUuQteP5Lmd9Vpw4KAY18WkVpWpGltqBFRfkcBOambEAo2q4sTpU4ZA3G-M4s7wzN1t6UgrnkzBwKNlSb--kyDWPe0-bgq_AiwdPqWKIsYjqCisp-fdyhhkPEfsAlw-kJSQ4HekQuahW-UVx6UEuVBgpx/s1152/cavatelli10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhka-96GVVDZ-S_VyteXDBK7rHOTQ78tCgNUuQteP5Lmd9Vpw4KAY18WkVpWpGltqBFRfkcBOambEAo2q4sTpU4ZA3G-M4s7wzN1t6UgrnkzBwKNlSb--kyDWPe0-bgq_AiwdPqWKIsYjqCisp-fdyhhkPEfsAlw-kJSQ4HekQuahW-UVx6UEuVBgpx/w480-h640/cavatelli10.jpg" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><b>Buon appetito!</b></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><b><br /></b></span></div><div style="text-align: center;"><span style="color: #2b00fe; font-family: arial; font-size: medium;"><b><span style="background-color: white; text-align: justify;">“C'è un </span>momento esatto<span style="background-color: white; text-align: justify;">, verso l'</span>imbrunire<span style="background-color: white; text-align: justify;">, in cui le assenze si sentono più che in ogni altro </span>momento<span style="background-color: white; text-align: justify;">. In quegli </span>attimi<span style="background-color: white; text-align: justify;"> il </span>dolore<span style="background-color: white; text-align: justify;"> sale e ti si aggroviglia in gola.”</span></b></span></div><div><br /></div>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com1tag:blogger.com,1999:blog-202620851302946047.post-89039949138246538682022-12-18T14:26:00.002+01:002022-12-18T14:26:39.334+01:00Torta di mele, noci e pistacchi<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkSewa8WSZAoAjooA2i6MAhdJXS7TnTyZ_ofAA47RpK1bWKlm5ZsiNArkTnjXHDB38Cfw3GHmNpS0ztIzStUpA4V9XmXRgsI-sLD9iWHhBUK8fbwONR2YSCseoHoQCRcHs8WSnAKpGhxejiyEWNQFRl1BPNqfZVsZ9srzBGQrPTtYBa9UhlWGDwBP/s1152/torta%20noci4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkSewa8WSZAoAjooA2i6MAhdJXS7TnTyZ_ofAA47RpK1bWKlm5ZsiNArkTnjXHDB38Cfw3GHmNpS0ztIzStUpA4V9XmXRgsI-sLD9iWHhBUK8fbwONR2YSCseoHoQCRcHs8WSnAKpGhxejiyEWNQFRl1BPNqfZVsZ9srzBGQrPTtYBa9UhlWGDwBP/w640-h480/torta%20noci4.jpg" width="640" /></a></div><span style="text-align: justify;"><div style="font-family: georgia; font-size: x-large;"><span style="font-family: georgia; font-size: x-large; text-align: justify;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">La <b>torta di mele, noci e pistacchi</b> è una vera delizia per il palato! </span></div><div><span style="font-family: georgia; font-size: large;">La combinazione delle mele dolci e succose con le noci croccanti e il pistacchio speziato è semplicemente perfetta. La consistenza della torta è morbida e umida, proprio come dovrebbe essere, e il gusto è avvolgente e delicato. </span></div><div><span style="font-family: georgia; font-size: large;">È una torta perfetta per una merenda pomeridiana o per un dessert dopo cena.</span></div><div><span style="font-family: georgia; font-size: large;">Insomma, una vera meraviglia per il palato!</span></div></span><p></p><p style="text-align: center;"><span style="color: red; font-family: georgia; font-size: large;"><i>Ingredienti</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>60 g di noci</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>40 g di pistacchio</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>130 g di farina 00</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>3 uova</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>80 g di olio di semi</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>80 g di latte </i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>150 g di zucchero</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>2 mele </i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>1 bustina di lievito per dolci</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>1 pizzico di cannella</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i><br /></i></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Frulliamo grossolanamente le noci e i pistacchi. Uniamo alle uova sbattute con lo zucchero, tutti gli altri ingredienti in modo da ottenere un composto omogeneo. </span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Sbucciamo le mele e tagliamole in piccoli pezzi. Uniamole all'impasto e versiamo in una teglia a cerniera di 22 cm imburrata e infarinata.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWQfDSZq8xBdt_XLjBgW1dKCVg5I8ihyt7I6YumOn9UKCoL_MnEUK7wUZfiuo6DbzmqGPtlEyiDjdeB1WKFyfHd6kLRn2zQgDEZlWTP_BywmGx6WiH8xBP1sJPIV0xkia6tbw2YaGf9FKujb9t91LTrImFFiGX3hRnwK8P6la6Xpls1HceA5hLoeR/s1152/torta%20noci%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWQfDSZq8xBdt_XLjBgW1dKCVg5I8ihyt7I6YumOn9UKCoL_MnEUK7wUZfiuo6DbzmqGPtlEyiDjdeB1WKFyfHd6kLRn2zQgDEZlWTP_BywmGx6WiH8xBP1sJPIV0xkia6tbw2YaGf9FKujb9t91LTrImFFiGX3hRnwK8P6la6Xpls1HceA5hLoeR/w480-h640/torta%20noci%201.jpg" width="480" /></a></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Cuociamo in forno pre riscaldato a 180° per 30 minuti .</span></div><p></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOt-iehLp7LbYmL5ef82prTk-XOJ295DPopRCDHEGwIq0U4gls1QwrKLpw-5TRQKfR7Jafm44HIlp5BJ7RkyIPVUn55hFPwJButiidm4hxWXj0_98I9rRGJzboItAOOxWY40eRpuGJ4pcQjmC7Y_kpEnxE08PwYzA4TMTwfWZIICY1nSfsEsOSlfJs/s1152/torta%20noci2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOt-iehLp7LbYmL5ef82prTk-XOJ295DPopRCDHEGwIq0U4gls1QwrKLpw-5TRQKfR7Jafm44HIlp5BJ7RkyIPVUn55hFPwJButiidm4hxWXj0_98I9rRGJzboItAOOxWY40eRpuGJ4pcQjmC7Y_kpEnxE08PwYzA4TMTwfWZIICY1nSfsEsOSlfJs/w480-h640/torta%20noci2.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Prima di sfornare facciamo la prova stecchino. Ecco pronta la vostra <b>torta mele, noci e pistacchi!</b></span></div><p></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbDPxlDOFrqYYAb7gioNxRTY1hy1k1iqRMjUDo_IorazmCDekPBTP-RDqomFnljaILtvKDn_Oxk5mY-AQ2kTuBLwOL0TaUl3SroEqu94jXjzQI7yGyb7FP1DuiNo7NHWmrPboAzeVLFNlHAc_sdiAwcHt0cB4yiBpApWQdk-olJov4g7XTQXfw2eO/s1152/torta%20noci3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbDPxlDOFrqYYAb7gioNxRTY1hy1k1iqRMjUDo_IorazmCDekPBTP-RDqomFnljaILtvKDn_Oxk5mY-AQ2kTuBLwOL0TaUl3SroEqu94jXjzQI7yGyb7FP1DuiNo7NHWmrPboAzeVLFNlHAc_sdiAwcHt0cB4yiBpApWQdk-olJov4g7XTQXfw2eO/w480-h640/torta%20noci3.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;">Buon appetito!</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><i><br /></i></span></p><p style="text-align: center;"><span style="color: #2b00fe; font-family: arial; font-size: medium;"><span style="background-color: white; text-align: left;">“La </span><b style="background-color: white; text-align: left;">verità</b><span style="background-color: white; text-align: left;"> è come il sole: fa bene finché non brucia.” </span></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i><br /></i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com0tag:blogger.com,1999:blog-202620851302946047.post-64761736443658327822022-11-27T11:01:00.000+01:002022-11-27T11:01:04.791+01:00Ciambella con l'arancia<p><span style="font-family: arial; font-size: medium;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAanrR4a3XdoWeXpwdmlLiqfpuKMy4cT1mUprXWqU9Bp71AdKX86ziPVyq0XBb2-vwCR-h7iXpDiMfvP8bzHjySSPGRG_RNbCJR88Akbqgke2ErXTmOv1qat48gfswGCj4bh7B3pvPbc-2pkqq3eeGW5PpS7JmekVp_Fhl7FlyKwnjzAqqeAeK3r9t/s1152/ciambella%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAanrR4a3XdoWeXpwdmlLiqfpuKMy4cT1mUprXWqU9Bp71AdKX86ziPVyq0XBb2-vwCR-h7iXpDiMfvP8bzHjySSPGRG_RNbCJR88Akbqgke2ErXTmOv1qat48gfswGCj4bh7B3pvPbc-2pkqq3eeGW5PpS7JmekVp_Fhl7FlyKwnjzAqqeAeK3r9t/w480-h640/ciambella%204.jpg" width="480" /></a></span></div><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Oggi vi propongo la ricetta della <b>ciambella con l'arancia</b> la cui consistenza sofficissima e il profumo avvolgente vi faranno innamorare. Semplice da realizzare, ha nel suo interno l'intera arancia che ne rende particolarmente delicato il sapore.</span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: medium;"><span style="color: red;">Ingredienti </span><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><i>1 arancia intera non trattata</i></span></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: georgia; font-size: medium;">250 gr farina 00</span></i></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: georgia; font-size: medium;">3 uova</span></i></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: georgia; font-size: medium;">170 gr zucchero</span></i></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: georgia; font-size: medium;">100 gr olio di semi</span></i></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: georgia; font-size: medium;">50 ml latte</span></i></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: georgia; font-size: medium;">1 bustina lievito per dolci</span></i></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: georgia; font-size: medium;">Zucchero in granella q.b. </span></i></p>
<p class="MsoNormal" style="text-align: center;"><o:p><span style="font-family: arial; font-size: medium;"> </span></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;">S</span><span style="font-family: georgia; font-size: medium;">bucciare l'arancia con il pelapatate in modo da non
prelevare la parte bianca. Metterla da parte. Eliminare la parte bianca
rimasta sull'arancia e tagliare quest'ultima in pezzi. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Mettere nel boccale l'arancia a pezzi e tutta la buccia
e tritare: 10 sec. vel. 5. Se non avete il Bimby, frullate con qualsiasi altro frullatore, il risultato non cambia.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Riunire sul fondo con l’aiuto della spatola e aggiungere la
farina, le uova, lo zucchero, l’olio e il latte, amalgamare: 1 min. vel. 4. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U8VERQ0JgWWLrBl3_h1ZOfY2WvMw0fnFyK2zNRDUCXB2r4_RtIFQEfDLnyba7WhzQb_qV8Say5ke1usFONJYMe9i1nPY0Ul_8tVz3ICwE1LImIAo80qIw6F57nhZusKqr2RywZRvPfe0V-Mfhjdwt_6krLyTuD9yIOvPCruE5WqMBmlT1igJHpP3/s1152/ciambella%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U8VERQ0JgWWLrBl3_h1ZOfY2WvMw0fnFyK2zNRDUCXB2r4_RtIFQEfDLnyba7WhzQb_qV8Say5ke1usFONJYMe9i1nPY0Ul_8tVz3ICwE1LImIAo80qIw6F57nhZusKqr2RywZRvPfe0V-Mfhjdwt_6krLyTuD9yIOvPCruE5WqMBmlT1igJHpP3/w480-h640/ciambella%201.jpg" width="480" /></span></a></div><span style="font-family: georgia; font-size: medium;"><p class="MsoNormal" style="text-align: justify;"><br /></p>Unire il lievito, mescolare: 30 sec. vel. 4.Versare il composto ottenuto in una teglia per
ciambella imburrata del diametro di 24 cm. Ricoprire con zucchero in
granella.</span><p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwdwevc3aD01G4ADhtVjBCdU724M9frsH8T1zdnto_4bpJZPXvSDa5g666u2tyW-hSKyKyi0BW3IHRV4-JK62VwRITa5OOHZCBI-Q40iF0caq6EIDGSalZ1oWd1JdamCujA8Sg72XjTFK6Msf-XEP7gU13T-lbVCw3BHfidmOWEOldAoAP4yVbhDt/s1152/ciambella%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwdwevc3aD01G4ADhtVjBCdU724M9frsH8T1zdnto_4bpJZPXvSDa5g666u2tyW-hSKyKyi0BW3IHRV4-JK62VwRITa5OOHZCBI-Q40iF0caq6EIDGSalZ1oWd1JdamCujA8Sg72XjTFK6Msf-XEP7gU13T-lbVCw3BHfidmOWEOldAoAP4yVbhDt/w480-h640/ciambella%202.jpg" width="480" /></span></a></div><span style="font-family: georgia; font-size: medium;"><br /><br /></span><p></p>
<p class="MsoNormal" style="text-align: center;"><span style="font-family: georgia; font-size: medium;">Cuocere in forno preriscaldato a 170° per 45 minuti circa
(fare sempre la prova stecchino).<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsSdx8bl0PtysGHtoeJHA9I0anlCh2oLZhdBIvTAZ4_T2QaOp4E9nw198C3kkvxGB8VIa25KBqaWBHJzSPAjplUEimLMt4mRDLecppub-mDpCVJkGVEla1SON0U7UXbgkr9k5sFR9LxdSqBMDY4rjRTCd9BNP_DnvTS9nyTXrQDOn5cl47xcXXHh1/s1152/ciambella%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsSdx8bl0PtysGHtoeJHA9I0anlCh2oLZhdBIvTAZ4_T2QaOp4E9nw198C3kkvxGB8VIa25KBqaWBHJzSPAjplUEimLMt4mRDLecppub-mDpCVJkGVEla1SON0U7UXbgkr9k5sFR9LxdSqBMDY4rjRTCd9BNP_DnvTS9nyTXrQDOn5cl47xcXXHh1/w480-h640/ciambella%203.jpg" width="480" /></span></a></div><span style="font-family: georgia; font-size: medium;"><br /><br /></span><p></p>
<p class="MsoNormal" style="text-align: center;"><span style="font-family: georgia; font-size: medium;">Lasciar raffreddare completamente e servire la <b>ciambella con l'arancia</b>. Buon appetito!<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><br /></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzBdROnabIGiefcE5xxk-IlREtcELoWgZ9IuI_9md3E83tClsplfC9RARva-WKxjIpHX7RP6Vrn85Tqn9DvgwNM2FAkpOUbYFUzjavYJLrhjJLTpR7rZwLCYDo_Xq9yj19re4edpdfzPApjEvsRGUhrlC-8ZprjKJ1j7XX84pBtMS03kflA3zDxId/s1152/ciambella%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzBdROnabIGiefcE5xxk-IlREtcELoWgZ9IuI_9md3E83tClsplfC9RARva-WKxjIpHX7RP6Vrn85Tqn9DvgwNM2FAkpOUbYFUzjavYJLrhjJLTpR7rZwLCYDo_Xq9yj19re4edpdfzPApjEvsRGUhrlC-8ZprjKJ1j7XX84pBtMS03kflA3zDxId/w480-h640/ciambella%205.jpg" width="480" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span><p></p>
<p class="MsoNormal"><o:p><span style="font-family: arial; font-size: medium;"> </span></o:p></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com0tag:blogger.com,1999:blog-202620851302946047.post-15918490549903620332022-07-20T18:36:00.002+02:002022-07-20T18:36:53.989+02:00Fiori di zucca farciti al forno<p><span style="font-family: georgia; font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PtySfJ8c2nzRgC7iFqZ0q0xpo2fEv95io_vlgCyR8cUYgRa7uWw-7vAWC5IYt4Wxnk_eShN7trGZmd9iMmc9u7IUiTx73KzYYRJQ1KEQUAYJbbReGK4bAXALDyN9K63m5gyasLI9HXRQ1tibh5b_6w6AeJG_fK6KTLsE1lk8PKirkcfPaexJ56e5/s1152/fiori%20di%20zucca%20pastellati%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PtySfJ8c2nzRgC7iFqZ0q0xpo2fEv95io_vlgCyR8cUYgRa7uWw-7vAWC5IYt4Wxnk_eShN7trGZmd9iMmc9u7IUiTx73KzYYRJQ1KEQUAYJbbReGK4bAXALDyN9K63m5gyasLI9HXRQ1tibh5b_6w6AeJG_fK6KTLsE1lk8PKirkcfPaexJ56e5/w480-h640/fiori%20di%20zucca%20pastellati%209.jpg" width="480" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p dir="ltr"><span style="font-family: georgia; font-size: large;"><br /></span></p><div style="text-align: justify;"><div><span style="font-family: georgia; font-size: large;">I fiori di zucca ripieni al forno, sono sicuramente più light rispetto a quelli fritti in pastella, ma ugualmente gustosi. È un</span></div><div><span style="font-family: georgia; font-size: large;">piatto che richiede un po' di pazienza nella farcitura. </span></div><div><span style="font-family: georgia; font-size: large;">I fiori tendono a sciuparsi facilmente ecco perché non dovrebbe mai passare troppo tempo dal raccolto alla cottura. Io ho avuto la fortuna di averli ricevuti da mia zia Antonietta, direttamente dal suo orto, quando sono stata in ferie dalla mia mamma. </span></div><div><span style="font-family: georgia; font-size: large;">Colti e cucinati, una bontà!</span></div></div><span style="font-family: georgia; font-size: large;"><div style="text-align: justify;"><br /></div>
</span><p></p>
<p dir="ltr" style="text-align: center;"><span style="color: red; font-family: georgia; font-size: large;"><i>Ingredienti</i></span></p><p dir="ltr" style="text-align: center;"><span style="color: red; font-family: georgia; font-size: large;"><i><br /></i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>15/20 fiori di zucca ( a seconda della grandezza)</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>300 gr di ricotta</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>50 gr di prosciutto cotto</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>1 uovo</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>1/2 mozzarella passita</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>80 gr di formaggio grattugiato</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>pangrattato qb</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>sale</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i><u>Per la panatura</u></i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i><br /></i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>Pangrattato q. B.</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>1 uovo</i></span></p><p dir="ltr" style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>2 cucchiai di latte</i></span></p><span style="font-size: large;"><i><span style="font-family: georgia; font-size: 1,00em;"><div style="text-align: center;"><br /></div></span></i></span><p></p>
<p dir="ltr"></p><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Puliamo i fiori di zucca eliminando con delicatezza il pistillo,</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAf35HYbd_wXB7eAOUr8B9GeiBe1R5tWZRoaw9Hmf2NONN2fUkP3D4Wn60i9ADICYpajAV-wMRlP4bclft5CS4gzGX_MSB_LH3CM5MDf9PRAWBjuHEnqdiUdAcb-ZJq5o8L9BfeBNTMAMjBKrfD_L63a5x63X9QEmXBISJ8S56DkvOBeDSU7k_X_zJ/s1152/fiori%20di%20zucca%20pastellati%200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAf35HYbd_wXB7eAOUr8B9GeiBe1R5tWZRoaw9Hmf2NONN2fUkP3D4Wn60i9ADICYpajAV-wMRlP4bclft5CS4gzGX_MSB_LH3CM5MDf9PRAWBjuHEnqdiUdAcb-ZJq5o8L9BfeBNTMAMjBKrfD_L63a5x63X9QEmXBISJ8S56DkvOBeDSU7k_X_zJ/w480-h640/fiori%20di%20zucca%20pastellati%200.jpg" width="480" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: large;">quindi prepariamo il ripieno, unendo insieme in una terrina la ricotta, l’uovo, il prosciutto cotto fatto a pezzetti, il formaggio grattugiato e la mozzarella. </span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7JBkAgZDLGoqhHC897n_p8G1Q_5ODEtA0YWL76f__iOLGjBgdlUMMpqhSLLUndxpj8HJic5aXiEmVfmNOAyPBTeEevT-_3Sq1IyHK7bjhaYUDwqqRvolycFkH7kajTTOYaZULMdgr4aV2lYmvy1wDCMciz7Xy61en4Qzl9tPWdj_AcP5ZRmck8O4/s1152/fiori%20di%20zucca%20pastellati.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7JBkAgZDLGoqhHC897n_p8G1Q_5ODEtA0YWL76f__iOLGjBgdlUMMpqhSLLUndxpj8HJic5aXiEmVfmNOAyPBTeEevT-_3Sq1IyHK7bjhaYUDwqqRvolycFkH7kajTTOYaZULMdgr4aV2lYmvy1wDCMciz7Xy61en4Qzl9tPWdj_AcP5ZRmck8O4/w480-h640/fiori%20di%20zucca%20pastellati.jpg" width="480" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Si dovrà ottenere un ripieno morbido, e con esso farciamo delicatamente i fiori di zucca.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2oZqdmFXuX5g5Iln5DbJn4GHtbAnWQiulXTXcaGuvTTG8hA7rykaVH9aA_frDCiN8hQTVs9JdzeGLJjVd-Nvtwsib0uffK_HQqOr08kIjUeAyTYlsdFBWqxVkPaIiQVYAELG3m1j0DrOOPa1i2V4Qk3b2Xwi8uXWA9QkqORbgADj5aBY3M7xA7RI/s790/fiori%20di%20zucca%20pastellati%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="790" data-original-width="776" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2oZqdmFXuX5g5Iln5DbJn4GHtbAnWQiulXTXcaGuvTTG8hA7rykaVH9aA_frDCiN8hQTVs9JdzeGLJjVd-Nvtwsib0uffK_HQqOr08kIjUeAyTYlsdFBWqxVkPaIiQVYAELG3m1j0DrOOPa1i2V4Qk3b2Xwi8uXWA9QkqORbgADj5aBY3M7xA7RI/w628-h640/fiori%20di%20zucca%20pastellati%202.jpg" width="628" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /><br /></span></div><span style="font-size: large;"><div style="text-align: justify;"><span style="font-family: georgia;">Sbattiamo un uovo con 2 cucchiai di latte e immergiamoci i fiori di zucca farciti, poi rotoliamoli nel pane grattugiato.</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev4QvmiEFIzVTEW0j0kmGonBdReLsFJS9oeTD5O047OvFrys-DrmdhbrImU5W5o3IJGDcke8DAG6DpVkAzZe-Vh9QfM7fv6FAjhBmTFqik6uGls7xMFDugUqrv_dsDruG6pi2dy9pQtYOvYt__0JXfx2jnYqZpGpWA4c1zY12OAMtVR6yqc7BnAF5/s692/fiori%20di%20zucca%20pastellati%2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="692" data-original-width="519" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev4QvmiEFIzVTEW0j0kmGonBdReLsFJS9oeTD5O047OvFrys-DrmdhbrImU5W5o3IJGDcke8DAG6DpVkAzZe-Vh9QfM7fv6FAjhBmTFqik6uGls7xMFDugUqrv_dsDruG6pi2dy9pQtYOvYt__0JXfx2jnYqZpGpWA4c1zY12OAMtVR6yqc7BnAF5/w480-h640/fiori%20di%20zucca%20pastellati%2011.jpg" width="480" /></span></a></div><span style="font-family: georgia;"><br /></span><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6n2H7tEsecuwuvZ97rvPv0jI3e_uwxAE85M0BtDzhaWZwjO4GOQLV0P77JOrSmeY-uTG4Z-LF_NOoTClMm5kxWo28Vir2PIbdKN1x_U2Ea0S9ex9FyBO95qD8n9EAZt7nClgn0tfEliqTHMeMNQBGSweFwJbfy94xNm3R7mt2Nu8iK1sNvNUBinL/s1152/fiori%20di%20zucca%20pastellati%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="864" data-original-width="1152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6n2H7tEsecuwuvZ97rvPv0jI3e_uwxAE85M0BtDzhaWZwjO4GOQLV0P77JOrSmeY-uTG4Z-LF_NOoTClMm5kxWo28Vir2PIbdKN1x_U2Ea0S9ex9FyBO95qD8n9EAZt7nClgn0tfEliqTHMeMNQBGSweFwJbfy94xNm3R7mt2Nu8iK1sNvNUBinL/w640-h480/fiori%20di%20zucca%20pastellati%201.jpg" width="640" /></span></a></div><span style="font-family: georgia;"><br /></span><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div>
<span style="font-family: georgia; font-size: 1,00em;"><div style="text-align: justify;">Disponiamoli su una teglia rivestita di carta forno, versiamoci sopra un filo di olio e cuociamoli in forno a 180 °C per 15 minuti.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHR-V7e4R4gUPd7g819JVXibSoFs5xXd-qnAosZOYCGk-ogdJpcLYcUKUP2qzcO08iXcp2oOUqUcCFSx-63GUoG_aznsxBxlLlJ2jj6IChV6envUDWn3UlMBv1phtSBTjACEwOZ0_TxK7fk182T-g8ImKH9YTtRToEUw04Mql7WSkCK4JDgrvQaoE/s861/fiori%20di%20zucca%20pastellati%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="628" data-original-width="861" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHR-V7e4R4gUPd7g819JVXibSoFs5xXd-qnAosZOYCGk-ogdJpcLYcUKUP2qzcO08iXcp2oOUqUcCFSx-63GUoG_aznsxBxlLlJ2jj6IChV6envUDWn3UlMBv1phtSBTjACEwOZ0_TxK7fk182T-g8ImKH9YTtRToEUw04Mql7WSkCK4JDgrvQaoE/w640-h466/fiori%20di%20zucca%20pastellati%206.jpg" width="640" /></a></div><br /><div style="text-align: center;">Sono ottimi sia caldi che freddi.</div></span><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; font-family: georgia; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeUwN4e-t2YgT384xFuqILBd9IljRFcLUNU3hgJp8vlbsZb5ChrH6lWv29x-lfomyf_f1zu8cr7ACo9caWYgYv9MSRGWEkeeHbH3F4LDiiiOW6DqXxw2ODbKdD-uaMRQiQ6RuHJWyhclJ9YMR1J7QTrXe49m_-hrB3M4_cMNpHMt4KoJ1AyKGwO3n/s842/fiori%20di%20zuccapastellati%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="784" data-original-width="842" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeUwN4e-t2YgT384xFuqILBd9IljRFcLUNU3hgJp8vlbsZb5ChrH6lWv29x-lfomyf_f1zu8cr7ACo9caWYgYv9MSRGWEkeeHbH3F4LDiiiOW6DqXxw2ODbKdD-uaMRQiQ6RuHJWyhclJ9YMR1J7QTrXe49m_-hrB3M4_cMNpHMt4KoJ1AyKGwO3n/w640-h596/fiori%20di%20zuccapastellati%207.jpg" width="640" /></a></div><div style="font-family: georgia;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-family: georgia;"><span style="font-family: georgia; font-size: large;"><br /></span></div><br /><div style="font-family: georgia; text-align: justify;"><br /></div>
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjH_zGPLFrF4WZx2YdjsUBKt2YFOhGCb32Ligch1AJi9msN5WITNfgNDibYgOBmhIAnDGFlhz6bBMfY9Q5R85areCzUmkkBmR_EhjkKE-CPQZ7Y8ccnru6MqeyITmcQvjWyfCOptYiT9i6ihE4LRIsvexnQ1wt5aLumzOrzd2_YQRQZV1B-iM9_YP/s1152/fiori%20di%20zucca%20pastellati%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjH_zGPLFrF4WZx2YdjsUBKt2YFOhGCb32Ligch1AJi9msN5WITNfgNDibYgOBmhIAnDGFlhz6bBMfY9Q5R85areCzUmkkBmR_EhjkKE-CPQZ7Y8ccnru6MqeyITmcQvjWyfCOptYiT9i6ihE4LRIsvexnQ1wt5aLumzOrzd2_YQRQZV1B-iM9_YP/w480-h640/fiori%20di%20zucca%20pastellati%208.jpg" width="480" /></a></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Buon appetito!</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><h3 class="LC20lb MBeuO DKV0Md" style="display: inline-block; font-size: 20px; font-weight: 400; line-height: 1.3; margin: 0px 0px 3px; padding: 5px 0px 0px;"> 'Mi piace chi sceglie con cura le parole da non dire'</h3></div><div style="text-align: center;"><h3 class="LC20lb MBeuO DKV0Md" style="display: inline-block; font-size: 20px; font-weight: 400; line-height: 1.3; margin: 0px 0px 3px; padding: 5px 0px 0px;"><a data-ved="2ahUKEwiegubh8of5AhUlXvEDHRGmBVwQFnoECAgQAQ" href="https://oggigiorno.com/alda-merini-mi-piace-chi-sceglie-con-cura-le-parole-da-non-dire/" ping="/url?sa=t&source=web&rct=j&url=https://oggigiorno.com/alda-merini-mi-piace-chi-sceglie-con-cura-le-parole-da-non-dire/&ved=2ahUKEwiegubh8of5AhUlXvEDHRGmBVwQFnoECAgQAQ" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.1); background-color: white; color: #1a0dab; font-family: arial, sans-serif; font-size: small; outline: 0px; text-align: left;"></a></h3><h3 class="LC20lb MBeuO DKV0Md" style="display: inline-block; font-size: 20px; font-weight: 400; line-height: 1.3; margin: 0px 0px 3px; padding: 5px 0px 0px;">Alda Merini</h3></div><p></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com1tag:blogger.com,1999:blog-202620851302946047.post-55647494492682857422022-05-21T20:26:00.002+02:002022-05-21T20:32:12.834+02:00Gnocchi con melanzane, pomodorini e scamorza affumicata <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCl5e4_EC2GGHfeQV_80vI6xNwGzC8ZgDSW5DtlLuoBtvK4mAQUzMMvmKWBKwVuDDQgE4NNgMK9aeMMeZGjotOU12qeezzTBPXHMmSlsMA_qNEhzgB80YxWCCapjvpFN_D5SlFVZNy5OS1TV6Beu_BZmtZ94tnYeWvOYGpkJ9tvwZ2DdcpyUBR2UM7/s912/gnocchi%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="863" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCl5e4_EC2GGHfeQV_80vI6xNwGzC8ZgDSW5DtlLuoBtvK4mAQUzMMvmKWBKwVuDDQgE4NNgMK9aeMMeZGjotOU12qeezzTBPXHMmSlsMA_qNEhzgB80YxWCCapjvpFN_D5SlFVZNy5OS1TV6Beu_BZmtZ94tnYeWvOYGpkJ9tvwZ2DdcpyUBR2UM7/w606-h640/gnocchi%201.jpg" width="606" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;"><div class="separator" style="clear: both;">Gli gnocchi con melanzane, pomodorini e scamorza affumicata sono un primo piatto sfizioso e saporito, una ricetta apprezzata da tutti coloro che amano mangiare bene e con gusto. </div><div class="separator" style="clear: both;">Pochi ingredienti, ma semplici e genuini, per ottenere un risultato degno della migliore tradizione.</div></span></div><div style="text-align: center;"><span style="color: red; font-family: arial; font-size: large;">Ingredienti</span></div><p></p><p dir="ltr"></p><div style="text-align: center;"><i><span style="font-family: arial; font-size: large;">500 gr di gnocchi di patate</span></i></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: large;">1 piccola melanzana</span></i></div>
<span style="font-family: arial; font-size: large;"><div style="text-align: center;"><i>10 pomodorini</i></div></span><div style="text-align: center;"><i><span style="font-family: arial; font-size: large;">100 gr di scamorza affumicata</span></i></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: large;">sale</span></i></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: large;">olio evo</span></i></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: large;">uno spicchio di aglio</span></i></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: large;">basilico fresco</span></i></div>
<div style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></div>
<span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><span>Laviamo la melanzana e tagliamola a cubetti. Possiamo togliere la buccia oppure lasciarla, come più ci piace.</span></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInY9ywPNR_yBs6d7knm39G9B5ak7-YNfCZLhOe6Pw3COtIt3HA9Z_w3z_Dg3_nM0UBchyVjCBlDz_GybwUaxczk92B0vP4cZFXhCtVODZ8AKug9ELz8ct_2dxsGHagZgLb4Wstjvm9PMYVh-AK9t-pn0IfUlQGDlTCbPtKqPmMl3xa6qP_4woY_7X/s1152/gnocchi%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInY9ywPNR_yBs6d7knm39G9B5ak7-YNfCZLhOe6Pw3COtIt3HA9Z_w3z_Dg3_nM0UBchyVjCBlDz_GybwUaxczk92B0vP4cZFXhCtVODZ8AKug9ELz8ct_2dxsGHagZgLb4Wstjvm9PMYVh-AK9t-pn0IfUlQGDlTCbPtKqPmMl3xa6qP_4woY_7X/w480-h640/gnocchi%205.jpg" width="480" /></a></div><br /><div style="text-align: left;"><span style="text-align: justify;"><span>Facciamo scaldare in padella l' olio con uno spicchio di aglio intero e versiamo le melanzane facendole cuocere fino a quando diventano morbide.</span></span></div><div style="text-align: center;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoG1sphKuhf--xuAzvCG-NYbUgofQzcawu0He10CJFGC_xuChj7STUqnfcjqPneH0FvL3GRMxiBlushbQzclEcujpDk70giimpQokwZ_Ki4dILXJ_VzDnzgzxO--scQj34fJ8oQVYEv4fA1MxmflyRBvpO0X7nwAF7ZrlEm_j4UTKoVgXXLcrD43B2/s1152/gnocchi6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoG1sphKuhf--xuAzvCG-NYbUgofQzcawu0He10CJFGC_xuChj7STUqnfcjqPneH0FvL3GRMxiBlushbQzclEcujpDk70giimpQokwZ_Ki4dILXJ_VzDnzgzxO--scQj34fJ8oQVYEv4fA1MxmflyRBvpO0X7nwAF7ZrlEm_j4UTKoVgXXLcrD43B2/w480-h640/gnocchi6.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span>Aggiungiamo quindi i pomodorini tagliati in quattro.</span></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfReBHXY0QDmafPXp09movITaKxi8sPLFYQxdG55jUZVWwoZbZbfdAqK9nLJigPj30Vf939ngQ3AbxJksGfV2wYZfyFnSFGy2MWJ4G8MQsyUdEK1VZ_WPRMV6-ud5Vqr5RZ39VwzJRZJWIXa6vaD2LdXvlsUgvYEHn8ES6ay9_WyRWtPR7fA9YwAa/s979/gnocchi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="979" data-original-width="831" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfReBHXY0QDmafPXp09movITaKxi8sPLFYQxdG55jUZVWwoZbZbfdAqK9nLJigPj30Vf939ngQ3AbxJksGfV2wYZfyFnSFGy2MWJ4G8MQsyUdEK1VZ_WPRMV6-ud5Vqr5RZ39VwzJRZJWIXa6vaD2LdXvlsUgvYEHn8ES6ay9_WyRWtPR7fA9YwAa/w544-h640/gnocchi.jpg" width="544" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span>A fine cottura saliamo e uniamo il basilico spezzato con le mani .</span></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMFPoA8WHaIFNItKVsbMujE26MLHppWhpQWl1Ztv7eUGP2R9BDTe06LD_8tC8wwVvkFRyikW7k1TArHOw8ngkpXmbWTtTymBuv6g1n_mouqQEvCCUarVxFfISP8miqz_2hogwgpi5U43N6YIA8hs5FclOwRPtApoVgO2UUle3xaM-qBvT8ZYeeVyg/s1152/gnocchi%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMFPoA8WHaIFNItKVsbMujE26MLHppWhpQWl1Ztv7eUGP2R9BDTe06LD_8tC8wwVvkFRyikW7k1TArHOw8ngkpXmbWTtTymBuv6g1n_mouqQEvCCUarVxFfISP8miqz_2hogwgpi5U43N6YIA8hs5FclOwRPtApoVgO2UUle3xaM-qBvT8ZYeeVyg/w480-h640/gnocchi%204.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div></span><div style="text-align: justify;"><span style="font-family: arial; font-size: large;">Cuociamo gli gnocchi e appena vengono a galla scoliamoli e versiamoli direttamente nella padella delle melanzane con un goccio della loro acqua.</span></div>
<span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><span>Mantechiamo delicatamente e aggiungiamo a fuoco spento la scamorza a tocchetti.</span></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCK2hYx1K-AzoDsVrj86MQF3Pe1Y_O-7FVbTKnsOH691VR7TyXlKigqXQuZfU5777IMtOpu6cUxAJayLAGMKR6VYgP3OXjBd5MIv-qouYkTfdEj9j03_rU0SRNSLYZQAPEeRD9JPnz3k7QwH3njOnSthq3ZXbgFut2mm-W48-FKOtRk_1YmwGGgp-/s1152/gnocchi%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCK2hYx1K-AzoDsVrj86MQF3Pe1Y_O-7FVbTKnsOH691VR7TyXlKigqXQuZfU5777IMtOpu6cUxAJayLAGMKR6VYgP3OXjBd5MIv-qouYkTfdEj9j03_rU0SRNSLYZQAPEeRD9JPnz3k7QwH3njOnSthq3ZXbgFut2mm-W48-FKOtRk_1YmwGGgp-/w480-h640/gnocchi%203.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div></span><div style="text-align: justify;"><span style="font-family: arial; font-size: large;">Mescoliamo e portiamo subito in tavola. Cospargiamo a piacere con parmigiano grattugiato .</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></div><span style="font-family: arial; font-size: 1,00em;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2MUOP1SWhYhLGyh7ntib2cOG4Ppok7qcLhLstyd8elTw2tfrzl5vK9SomUruUy2mWJ-VmIYSDPFu0at1KV39zBulNJZMXicZkJxDaEoeuu8Eessngq4pyDmBicStSIxEvbifpQRsmCQvV9GUGepT-TuogzjyOAY6Oka6LIxCJhSo0rxzXOEbz-x0/s930/gnocchi2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="930" data-original-width="855" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2MUOP1SWhYhLGyh7ntib2cOG4Ppok7qcLhLstyd8elTw2tfrzl5vK9SomUruUy2mWJ-VmIYSDPFu0at1KV39zBulNJZMXicZkJxDaEoeuu8Eessngq4pyDmBicStSIxEvbifpQRsmCQvV9GUGepT-TuogzjyOAY6Oka6LIxCJhSo0rxzXOEbz-x0/w588-h640/gnocchi2.jpg" width="588" /></span></a></div><span style="font-size: large;"><br /></span><div style="text-align: center;"><span style="text-align: justify;"><b><span style="font-size: large;">Buon appetito!</span></b></span></div><div style="text-align: center;"><span style="text-align: justify;"><b><span style="font-size: large;"><br /></span></b></span></div><div style="text-align: center;"><span style="text-align: justify;"><b><span style="color: #2b00fe; font-size: large;"><div style="text-align: center;">“Beato chi può dire a se stesso: io ho asciugato una lacrima.”</div><div style="text-align: center;">Giuseppe Giusti</div></span></b></span></div><div style="text-align: center;"><div class="slogan-quote" style="background-color: white; box-sizing: border-box; display: table-cell; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; padding: 20px 0px 25px; text-align: start;"><blockquote style="border-left: 0px; box-sizing: border-box; color: #333333; font-family: "Ubuntu Condensed"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 99px; padding: 0px 20px 0px 40px; text-align: justify; vertical-align: middle;"><span style="font-size: large;"><br /></span></blockquote></div><div class="slogan-cite" style="background-color: white; box-sizing: border-box; display: table-cell; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; padding: 20px 0px 25px; text-align: right; vertical-align: bottom;"><cite style="box-sizing: border-box; color: #333333; display: inline-block; font-family: "Ubuntu Condensed", sans-serif; font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; padding-left: 15px; padding-right: 10px; text-transform: uppercase; white-space: nowrap;"></cite></div></div></span><p></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com0tag:blogger.com,1999:blog-202620851302946047.post-14349936400866189772022-03-29T10:15:00.005+02:002022-03-29T10:15:54.779+02:00Catalogna gratinata al forno<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUTB4nNffTbXxchnGxuQff4r932ZgM1W8BWg6A7cGPYqLJd66h1P-gkr7kG_TMLYCDuDZhdswlmXsNbFFHxP0u2bTjI6-CLGng7U378ppiiHyUmQpybgVDdHIdsaWdDndHtz5kryD8mlULsDbGcj7kmkqKxns-egvbCbRoP0X2rPucmHP1TBsGLPo/s1041/catalogna9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1041" data-original-width="852" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUTB4nNffTbXxchnGxuQff4r932ZgM1W8BWg6A7cGPYqLJd66h1P-gkr7kG_TMLYCDuDZhdswlmXsNbFFHxP0u2bTjI6-CLGng7U378ppiiHyUmQpybgVDdHIdsaWdDndHtz5kryD8mlULsDbGcj7kmkqKxns-egvbCbRoP0X2rPucmHP1TBsGLPo/w524-h640/catalogna9.jpg" width="524" /></a></div><p></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">La catalogna è una verdura dal gusto leggermente amarognolo e dalle foglie ricche di principi attivi in grado di svolgere un'azione depurativa e drenante. Oggi vi propongo un modo molto goloso di gustarla, gratinata al forno, come l'ha sempre preparata la mia mamma.</span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: center;"><span style="font-family: arial; font-size: large;">Ecco quindi di seguito la ricetta della <b>cicoria gratinata al forno</b>!</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: red; font-family: arial; font-size: large;"><i>Ingredienti</i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i><br /></i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>1 kg di cicoria</i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>200 g di mortadella</i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>1 mozzarella</i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>100 g di parmigiano reggiano</i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>una manciata di noci sgusciate</i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>pangrattato q.b.</i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>olio extravergine di oliva</i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>sale </i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>aglio</i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><i>pepe </i></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">Per prima cosa dobbiamo partire con il pulire e lavare la cicoria. Dividiamo i cespi, eliminiamo la parte terrosa e le foglie danneggiate.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">Nel frattempo, mettiamo sul fuoco una pentola con abbondante acqua salata e portiamola ad ebollizione.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">Immergiamo quindi la cicoria e lasciamola cuocere per circa 10-15 minuti, fino a quando le foglie non risultano morbide , dopodiché scoliamola per bene.</span></div></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupcUq8tfc7pkKwSZyWCt3zDE1dXv8M9UJsgmfHtZrv0H_mu4YKcCki3glnUjdbLCMzHwXdrcqhFUPKM_y4cY_OjQRAGicxNQlO-Vj6pCiK2lrLBzmJj6HlHg-yGKVcZvPSZV766tG3Zs2Z2Y0WnuUSBvWpGlCMDrVO9S_JXnsuYm9L1Ehw2NIOYqd/s1152/catalogna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupcUq8tfc7pkKwSZyWCt3zDE1dXv8M9UJsgmfHtZrv0H_mu4YKcCki3glnUjdbLCMzHwXdrcqhFUPKM_y4cY_OjQRAGicxNQlO-Vj6pCiK2lrLBzmJj6HlHg-yGKVcZvPSZV766tG3Zs2Z2Y0WnuUSBvWpGlCMDrVO9S_JXnsuYm9L1Ehw2NIOYqd/w480-h640/catalogna.jpg" width="480" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">Prepariamo anche la farcitura che renderà irresistibile e golosa la nostra catalogna. Frulliamo del pane in modo grossolano ed aggiungiamo olio, sale, pepe, aglio , metà della mortadella a pezzi , i pezzetti di noci e metà del parmigiano.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoNDNs18FkDtweetD4yus6Wbr7efR-BtMqNQi7d3Tb5KzPJoloHQ1cwg0OJPbF82gEaBuPUvqgkoIj0md9vqVKLXUcYHg9hfV_4Myfr3DWHzCq2sgl_805N_oqeSihqiTUIKnQkfQw1icj1fdHkGhEhEKICK54vl-ikVYZOoHk-aSgcj_CA1fGcwh/s1152/catalogna1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoNDNs18FkDtweetD4yus6Wbr7efR-BtMqNQi7d3Tb5KzPJoloHQ1cwg0OJPbF82gEaBuPUvqgkoIj0md9vqVKLXUcYHg9hfV_4Myfr3DWHzCq2sgl_805N_oqeSihqiTUIKnQkfQw1icj1fdHkGhEhEKICK54vl-ikVYZOoHk-aSgcj_CA1fGcwh/w480-h640/catalogna1.jpg" width="480" /></span></a></div><p><span style="font-family: arial; font-size: large;">Mescoliamo bene alla catalogna la farcitura in modo che si insaporisca bene.</span></p><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUwacig045GaUZqXyJ4mS1hrbIdXTiFtNKZoKTZl9Bl1xSv3zOsPV-Tpc-m2uzl6sIGd9-yXq-a9Q4UnWARozw7tE9RC0TGZoydpLWI-GxOigDQZCz-TntXQ9R2Rvdii3Rqidv5Cpv1hCPTjxCqJaKUEbX1ncn2_IMUzn-Qsn3vtl20-YQe-AwGTi/s1152/catalogna2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUwacig045GaUZqXyJ4mS1hrbIdXTiFtNKZoKTZl9Bl1xSv3zOsPV-Tpc-m2uzl6sIGd9-yXq-a9Q4UnWARozw7tE9RC0TGZoydpLWI-GxOigDQZCz-TntXQ9R2Rvdii3Rqidv5Cpv1hCPTjxCqJaKUEbX1ncn2_IMUzn-Qsn3vtl20-YQe-AwGTi/w480-h640/catalogna2.jpg" width="480" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><p></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">Prendiamo una pirofila da forno, ungiamola e stendiamo un primo strato di cicoria coprendola con pezzi di mortadella, mozzarella e un cucchiaio di parmigiano reggiano. </span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">Procediamo con un secondo strato di cicoria, mortadella e mozzarella e altro cucchiaio di parmigiano reggiano.</span></div></div><p><span style="font-family: arial; font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyI2EPyvPLwZU0F6BfUg6H0SI9wT5TqOa5dKw4vhivhYMnGmfI-TeIJdcDa7kw9P2U8ajRmmCz9G5awtCAZCRNF8pBvZKvWBygO9a0Lxl6DHfz-gWvDPgJJu3yjxA4oteUkaCWmJxPZEGUWBM9S3ihD2uXbKahSh9KhQ8FK-s42R-ZPhDpo6haSgY/s1152/catalogna3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyI2EPyvPLwZU0F6BfUg6H0SI9wT5TqOa5dKw4vhivhYMnGmfI-TeIJdcDa7kw9P2U8ajRmmCz9G5awtCAZCRNF8pBvZKvWBygO9a0Lxl6DHfz-gWvDPgJJu3yjxA4oteUkaCWmJxPZEGUWBM9S3ihD2uXbKahSh9KhQ8FK-s42R-ZPhDpo6haSgY/w480-h640/catalogna3.jpg" width="480" /></span></a></div><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Concludiamo con una spolverizzata di pangrattato e parmigiano.</span></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaDs_fqgX8T98At8JPDNbqweVU5mtLJx3k4mv_u1HfG-Hqzn8YugyVY3DJE5X7FypY2XVfgHdfTI2Bc1GWSMbpXr_8yRY-bAt9Zj5DE59JXhNa_XuAfy2KZhQBYIhFb81i_87QXWcuOMsthiTrL8PPSIgCMyXu05imvfop2aVDRd7N8McJ2EnZxok/s1152/catalogna4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaDs_fqgX8T98At8JPDNbqweVU5mtLJx3k4mv_u1HfG-Hqzn8YugyVY3DJE5X7FypY2XVfgHdfTI2Bc1GWSMbpXr_8yRY-bAt9Zj5DE59JXhNa_XuAfy2KZhQBYIhFb81i_87QXWcuOMsthiTrL8PPSIgCMyXu05imvfop2aVDRd7N8McJ2EnZxok/w480-h640/catalogna4.jpg" width="480" /></span></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">Cuociamo in forno preriscaldato, a 180 gradi, per circa trenta minuti o comunque fino a quando non si formerà in superficie la classica crosticina.</span></div></div><p><span style="font-family: arial; font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlKnY0NOFu8BIYRsDB5Ug873TDdZAvi_W4AtuS3E67h0Cq2eDEqsNxfoLF9SI9XIzzPfahn_KaxY2ooFwPvE3hdaKCFZc7JN-MQ1laKmStIcVfFoR8m5uTuLvAu1tcP0uKCCUAa_37WY2XZqUyNDs0-MbgGxJVTB3rD7H1SxvzcX3XpFCMHIl2oy8/s1152/catalogna8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlKnY0NOFu8BIYRsDB5Ug873TDdZAvi_W4AtuS3E67h0Cq2eDEqsNxfoLF9SI9XIzzPfahn_KaxY2ooFwPvE3hdaKCFZc7JN-MQ1laKmStIcVfFoR8m5uTuLvAu1tcP0uKCCUAa_37WY2XZqUyNDs0-MbgGxJVTB3rD7H1SxvzcX3XpFCMHIl2oy8/w480-h640/catalogna8.jpg" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;">Gustate la <b>catalogna gratinata al forno</b> come contorno oppure come piatto unico, sia calda che fredda.</span></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXV32_PWIloqpC26pcN9M93njbHQqi8EkEyLuQu-Ae9UqbLGjsQEKSKzx7xBYVI9S7_VjCUbJ2cZmUmlPnJ8Tbp0VoWMJlBzVk44rsS5QLN5Zp532C5JRX0odnWeBMQkpXV01C9M_OM2LNlJsRi4S2fcjVaG26zagnLf-AVzh5C3hxW7ZvhCtfZxe/s1152/catalogna10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXV32_PWIloqpC26pcN9M93njbHQqi8EkEyLuQu-Ae9UqbLGjsQEKSKzx7xBYVI9S7_VjCUbJ2cZmUmlPnJ8Tbp0VoWMJlBzVk44rsS5QLN5Zp532C5JRX0odnWeBMQkpXV01C9M_OM2LNlJsRi4S2fcjVaG26zagnLf-AVzh5C3hxW7ZvhCtfZxe/w480-h640/catalogna10.jpg" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><span style="font-family: arial;"><b><div style="text-align: center;"><b><span style="font-size: large;">Buon appetito!</span></b></div></b></span><p></p><blockquote style="background-color: white; border: 0px; color: #555555; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13.2px; margin: 0px; padding: 10px 30px 0px 0px; quotes: none; vertical-align: baseline;"><p style="border: 0px; font-size: 16px; line-height: 25px; margin: 10px 0px 0px; padding: 0px; vertical-align: baseline;"></p></blockquote><blockquote><blockquote style="background-color: white; border: 0px; margin: 0px; padding: 10px 30px 0px 0px; quotes: none; vertical-align: baseline;"><p style="border: 0px; line-height: 25px; margin: 10px 0px 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="color: #2b00fe; font-family: arial; font-size: medium;">"Siamo tutti costretti, per rendere sopportabile la realtà, a coltivare in noi qualche piccola pazzia.”</span></p></blockquote><div style="text-align: center;"><p style="background-color: white; border: 0px; margin: 10px 0px 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="color: #2b00fe; font-family: arial; font-size: medium;">Marcel Proust</span></p></div></blockquote><div style="text-align: center;"><p style="background-color: white; border: 0px; margin: 10px 0px 0px; padding: 0px; text-align: right; vertical-align: baseline;"></p></div><p style="text-align: center;"><span style="font-family: arial;"><b></b> </span></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com1tag:blogger.com,1999:blog-202620851302946047.post-67497309897049042902022-03-15T11:09:00.003+01:002022-03-15T11:09:50.320+01:00Ravioli di ricotta e zafferano <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlxfkDV_hzkqhALpn5_rrEN7bpsEmeufmoiT_lTr8IUtBLqHvOcr0W_VRE3wazYD7p3EjWQhFRk9dHwbnQdGZEeh1iOx7dQGZpfYID4cf0zp8I8uLFc37nBtQd3TZkaOYtgPy1GaEMDTSn7Asx98kVaIsdyT-7rbHxFs26M5NGYpQGtnqgYQMsam2V=s1100" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="845" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlxfkDV_hzkqhALpn5_rrEN7bpsEmeufmoiT_lTr8IUtBLqHvOcr0W_VRE3wazYD7p3EjWQhFRk9dHwbnQdGZEeh1iOx7dQGZpfYID4cf0zp8I8uLFc37nBtQd3TZkaOYtgPy1GaEMDTSn7Asx98kVaIsdyT-7rbHxFs26M5NGYpQGtnqgYQMsam2V=w492-h640" width="492" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;"><div class="separator" style="clear: both;">I <b>Ravioli</b> sono un primo piatto tipico della cucina Italiana. </div><div class="separator" style="clear: both;">Si tratta di pasta ripiena, a base di sfoglia fresca all’uovo, prima stesa e poi farcita con un ripieno cremoso di ricotta fresca. Successivamente vengono richiusi a fagottini di forma quadrata oppure tonda che prima vengono sbollentati in acqua e poi conditi a piacere!<span style="white-space: pre;"> </span></div><div class="separator" style="clear: both;">Io ve li propongo farciti con <b>ricotta e zafferano</b> e conditi con salsa al pomodoro.</div></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><b>Ravioli di ricotta e zafferano </b></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">Ingredienti per 2/3 persone</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><i><u>Per la pasta</u></i></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><i><u><br /></u></i></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">1 uovo intero + 1 albume</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">150 g di farina 0</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">1 pizzico di sale</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">1/2 cucchiaio d'olio</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><i><u>Per il ripieno</u></i></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><i><u><br /></u></i></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">300 g di ricotta di pecora</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">50 g di parmigiano grattugiato</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">1 bustina di zafferano in polvere</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">1 uovo</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">sale e pepe</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><i><u>Per la salsa</u></i></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><i><u><br /></u></i></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">Passata di pomodoro</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">olio d'oliva</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">1/2 cipolla</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">1 spicchio d'aglio</span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;">sale</span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Lavoriamo la ricotta con una forchetta per renderla cremosa e aggiungiamo tutti gli ingredienti previsti per il ripieno, con lo zafferano sciolto in un cucchiaio di latte freddo.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhv1vr0dqqgPJobvXUBN7f8aggX2ABkN0gRJZOy4VyiIBYg__v3eQCWzjR2SQi-dMAJb_BJdYANqRPHr8w4LgJw6INGEn0jfJwoWSTknIDjOYYIPgTB_FRLpeY_fv3dV5sMdWRPaIT9LWpAtUA9J-PtbCKE-RX5Lj7Qlf1-IigDOfjyBWabpqJoy06A=s1152" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhv1vr0dqqgPJobvXUBN7f8aggX2ABkN0gRJZOy4VyiIBYg__v3eQCWzjR2SQi-dMAJb_BJdYANqRPHr8w4LgJw6INGEn0jfJwoWSTknIDjOYYIPgTB_FRLpeY_fv3dV5sMdWRPaIT9LWpAtUA9J-PtbCKE-RX5Lj7Qlf1-IigDOfjyBWabpqJoy06A=w480-h640" width="480" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Lasciamo riposare il ripieno, nel frattempo assembliamo gli ingredienti per la preparazione della pasta e lavoriamo a lungo fino ad ottenere un panetto liscio ed omogeneo. Facciamo riposare una mezz'ora coperta da pellicola.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Riprendiamo la pasta, stendiamola in una sfoglia sottile e prepariamo i ravioli.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both;">Con l'apposita macchinetta ricaviamo delle strisce di pasta di circa 6 cm di larghezza e disponiamoci sopra un cucchiaino di ripieno distanziandoli tra loro .</div><div class="separator" style="clear: both;"><br /></div></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkSbVuDgHgjcYDec568Wg7hN4jtGLbybwNWjCX8_h8pY-meQaqO9HAni0_2xB9rmnCzzGUN5FPv-n5Zd_hmWFoaruNn1TSlXIxMtnv7EHb_CaNEy3H5L4TxCE8KdOtu82K9Mm6BUJY8_PWmFx-SjTi7G7YvNQ2yg4kd9DDhlBTYAWYjf533fHn0hbl=s864" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="631" data-original-width="864" height="468" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkSbVuDgHgjcYDec568Wg7hN4jtGLbybwNWjCX8_h8pY-meQaqO9HAni0_2xB9rmnCzzGUN5FPv-n5Zd_hmWFoaruNn1TSlXIxMtnv7EHb_CaNEy3H5L4TxCE8KdOtu82K9Mm6BUJY8_PWmFx-SjTi7G7YvNQ2yg4kd9DDhlBTYAWYjf533fHn0hbl=w640-h468" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Copriamo con una seconda striscia di pasta, premiamo con la punta delle dita e sigilliamo il ripieno in modo che fuoriesca tutta l'aria. Con la rotella formiamo i <b>ravioli di ricotta e zafferano.</b></span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhUAM8QL0oYhsQqlsrfbTmy7_Yuf0WF-N1HksBM8VAbpKErghtIGBJeWlaz9dZkq9c_KyCuTBSgW7H6QvwbmA3tcSdcxC2N_bTAbCyFngF9Vjh4JUSPCaG2FDwcZVLbv2g7Fv9CXZuSccfevXMuYNi87z8XkmwIPqsXZVDRlEb-MLSbCFpUjmLllwvf=s1088" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1088" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhUAM8QL0oYhsQqlsrfbTmy7_Yuf0WF-N1HksBM8VAbpKErghtIGBJeWlaz9dZkq9c_KyCuTBSgW7H6QvwbmA3tcSdcxC2N_bTAbCyFngF9Vjh4JUSPCaG2FDwcZVLbv2g7Fv9CXZuSccfevXMuYNi87z8XkmwIPqsXZVDRlEb-MLSbCFpUjmLllwvf=w508-h640" width="508" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Adagiamoli sulla spianatoia infarinata.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Per la salsa al pomodoro facciamo appassire aglio e cipolla tritati nell'olio a fiamma bassa, aggiungiamo la passata di pomodoro saliamo e lasciamo sobbollire fino a che la salsa risulterà pronta.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1goNO8Cy7OBJdv6H36PYQdRDSDs50g2YH_k1K6yWYWIopqk2tfnw3kQsI0xXPNlCFfx1BH0rp4OyFQCsYGCcFqpN_0thNCgOpTySRsJiTu2a8vXRUKWOFLqck4nG9WTFL-Krrdwu2nTQacQcg8ty9tL-HAlo2OyWipUb2-AOvLNxaDfQ1IRj9rXk9=s1152" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1goNO8Cy7OBJdv6H36PYQdRDSDs50g2YH_k1K6yWYWIopqk2tfnw3kQsI0xXPNlCFfx1BH0rp4OyFQCsYGCcFqpN_0thNCgOpTySRsJiTu2a8vXRUKWOFLqck4nG9WTFL-Krrdwu2nTQacQcg8ty9tL-HAlo2OyWipUb2-AOvLNxaDfQ1IRj9rXk9=w480-h640" width="480" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Facciamo cuocere i ravioli di ricotta e zafferano in una casseruola capiente con acqua salata per alcuni minuti. Scoliamoli con una schiumarola e trasferiamoli in una pirofila calda. Condiamoli con la salsa al pomodoro e parmigiano.</span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1-C4MDb8dtswekPcSSx97Wif7wnafAykGx7pz6Vsi9_g04Xlg2op6d3kYawV5Ao6AhHuhxtQrwkosKawSnaIp867x3b0CUgmvqH9v_u_2BKZvf8VX_BHSN06g22pHuc6JBUBhbbCcTK3yFqQtCtAEtHBGSGQis5Ih9e-9ahFTFrs4gwI-epzDg_fm=s987" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="987" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1-C4MDb8dtswekPcSSx97Wif7wnafAykGx7pz6Vsi9_g04Xlg2op6d3kYawV5Ao6AhHuhxtQrwkosKawSnaIp867x3b0CUgmvqH9v_u_2BKZvf8VX_BHSN06g22pHuc6JBUBhbbCcTK3yFqQtCtAEtHBGSGQis5Ih9e-9ahFTFrs4gwI-epzDg_fm=w560-h640" width="560" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Accompagniamo questo delizioso piatto di <b>ravioli di ricotta e zafferano </b> con un vino altrettanto delizioso: una <a href="https://www.labandinavino.it/">Malvasia DOP Colli di Parma dell'azienda La Bandina.</a></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both;">Il vino Malvasia è certamente il più antico e tradizionale della vitivinicoltura parmense, caratterizzato dall’intenso aroma tipico del frutto, dal profumo delicato e dall’inconfondibile gusto fruttato e fresco. È un vino che si accompagna molto bene sia con l’eccellenza della salumeria parmigiana che con i primi piatti . Tipologia: frizzante</div><div class="separator" style="clear: both;">Assaggiatelo e non ve ne pentirete!</div></span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhIoGoRg-iwp3A9-9EdiNHOZ8B9NS1KttbsgYseGi9qVcziBR4dZU5pFvN6w3GZ7rGrA1uaJl9Cte0q0NNq80sKsj6U9DaR8OH54PwL2P9jU3taQYW4KN1cBpgqIUMTkWDp-95T_FPmd6d0t5wco-Y4wpRNg9CSrRYX-N-TEDqILKNUWklboAQdh0N9=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhIoGoRg-iwp3A9-9EdiNHOZ8B9NS1KttbsgYseGi9qVcziBR4dZU5pFvN6w3GZ7rGrA1uaJl9Cte0q0NNq80sKsj6U9DaR8OH54PwL2P9jU3taQYW4KN1cBpgqIUMTkWDp-95T_FPmd6d0t5wco-Y4wpRNg9CSrRYX-N-TEDqILKNUWklboAQdh0N9=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><b>Buon appetito!</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #2b00fe; font-family: arial; font-size: large;"><i><div class="separator" style="clear: both; font-family: "Times New Roman"; font-size: medium;"><span style="font-family: arial; font-size: large;"><span style="background-color: white; font-family: "Ubuntu Condensed", sans-serif; font-size: 24px; text-align: justify;">“La guerra non si può umanizzare, si può solo abolire.”</span></span></div><div class="separator" style="clear: both; font-family: "Times New Roman"; font-size: medium;"><span style="font-family: arial; font-size: large;"><span style="background-color: white; font-family: "Ubuntu Condensed", sans-serif; font-size: 24px; text-align: justify;">Albert Einstein</span></span></div></i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com2tag:blogger.com,1999:blog-202620851302946047.post-71187336901886903612022-03-03T10:32:00.000+01:002022-03-03T10:32:15.028+01:00Panini morbidi al latte<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnoE-8fGVVLoUd14LiZCRAM571W0DullkQ7QS5eOZ4ktcRE_yhYNZHJe1MMxKRLBK1w2x8ils5YL8kSOCHpkGSFxkjERkMJe63wjsESNbUxWuoV73HqFrl-og88814PJS5RPq6Gbb6Nh3vdWOvlzL9DAJLUHZtp0c7cz7dslTyNO5j5TytWU4EokKX=s1152" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnoE-8fGVVLoUd14LiZCRAM571W0DullkQ7QS5eOZ4ktcRE_yhYNZHJe1MMxKRLBK1w2x8ils5YL8kSOCHpkGSFxkjERkMJe63wjsESNbUxWuoV73HqFrl-og88814PJS5RPq6Gbb6Nh3vdWOvlzL9DAJLUHZtp0c7cz7dslTyNO5j5TytWU4EokKX=w480-h640" width="480" /></a></div><p></p><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><blockquote>"..<i>È un bicchiere di vino con un panino, la felicità.</i>.."</blockquote></span></div></div><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Oggi andiamo quindi a preparare i <b>panini morbidi al latte</b> , dei golosi bocconcini di pane , perfetti per la merenda, per un buffet, una cena veloce o un semplice aperitivo in casa. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Sono veramente super soffici e piaceranno a tutti, ma soprattutto ai bambini.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Questi <b>panini morbidi al latte</b> possono essere farciti con dolce o salato a vostro piacimento.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Si conservano morbidissimi per 5-6 giorni in una bustina di plastica per alimenti . Possono anche essere congelati e tirarti fuori all'occorrenza.</span></p><p style="text-align: center;"><span style="color: red; font-family: arial; font-size: large;"><i>Ingredienti per 20 panini da 50 g</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Farina Manitoba 200 g</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Farina 00 350 g</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Lievito di birra fresco 7 g</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Burro 50 g</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Zucchero 60 g</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Latte 300 g</i></span></p><p style="text-align: center;"><i><span style="font-family: arial; font-size: large;">Sale fino 7 g</span></i></p><p style="text-align: center;"><i><span style="font-family: arial; font-size: large;"><br /></span></i></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i><u>per spennellare</u></i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Uovo 1</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Latte 30 g</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>semi di sesamo q.b.</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Per preparare i <b>panini morbidi al latte</b>, uniamo tutti gli ingredienti a temperatura ambiente, e con l'aiuto di un'impastatrice lavoriamo fino ad ottenere un panetto liscio ed elastico. In questa preparazione è <span style="text-align: left;">opportuno usare la Planetaria oppure il Bimby. Grazie a questi 2 strumenti, infatti, è possibile ottenere un impasto perfetto e i panini al latte risulteranno leggerissimi. Io ho usato il <b>Bimby </b>e quindi ho mescolato tutti gli ingredienti </span><span style="background-color: white; color: #010101; letter-spacing: 0.5px; text-align: left;">1 min. 37 °a velocità 2 e poi impastato </span><span style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px; text-align: left;"> </span><span style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px; text-align: left;">3 min. velocità Spiga.</span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Poniamo il panetto in una ciotola leggermente imburrata e lasciamolo riposare coperto con pellicola per circa 2 ore in forno spento con luce accesa .</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjl4-CtCD0NvzydrDcb_7Jw7fQg87zpo6InnWCmKVMQnlR_wJVuDSx5JwBYgj8SrSkOR68XCa-pNm5FaymOzu5uScGfiN9L6j9Cq95w2UrB5Nppi6IA5_brXTgFDKwlCSCdxadTpdEaEj1goBJaoUdwS_bNfiDm3P4n5YFs2Ns53z2uk-Xsmt_yKMIq=s1111" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1111" data-original-width="857" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjl4-CtCD0NvzydrDcb_7Jw7fQg87zpo6InnWCmKVMQnlR_wJVuDSx5JwBYgj8SrSkOR68XCa-pNm5FaymOzu5uScGfiN9L6j9Cq95w2UrB5Nppi6IA5_brXTgFDKwlCSCdxadTpdEaEj1goBJaoUdwS_bNfiDm3P4n5YFs2Ns53z2uk-Xsmt_yKMIq=w494-h640" width="494" /></a></div><span style="font-family: arial; font-size: large;"><br /></span><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Quando il nostro impasto sarà cresciuto di volume trasferiamolo sul piano di lavoro e, maneggiandolo brevemente dividiamolo prima in due parti e poi in circa 20 bocconcini da 50 g l'uno, volendo potete farli anche più piccoli. Infariniamo un po' la punta delle dita e ripieghiamo ogni porzione su se stessa dandogli una forma rotonda con la parte liscia sopra.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><span>Disponiamo i <b>panini morbidi al latte</b> su una teglia foderata con carta forno . </span>In una ciotolina mescoliamo uovo e il latte .</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-ADKUWUyX07poXGe2rqknwAht39td_CY3gmgKFriLaHj63lrD_o_6DCAFL77FG9CcDP5d9L9Of9ht-fDPC0X8wp73f45rlBLY4YWqKXqiuE3NyPDYssWBeL76FgXFHzdCq221oWn5hQXRs6bbb3aMSoZ2JJwwRRGlfDZraOhLoAF7EDiluBTbERwN=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-ADKUWUyX07poXGe2rqknwAht39td_CY3gmgKFriLaHj63lrD_o_6DCAFL77FG9CcDP5d9L9Of9ht-fDPC0X8wp73f45rlBLY4YWqKXqiuE3NyPDYssWBeL76FgXFHzdCq221oWn5hQXRs6bbb3aMSoZ2JJwwRRGlfDZraOhLoAF7EDiluBTbERwN=w480-h640" width="480" /></a></div><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Spennelliamo i panini , ricopriamoli a piacere con semi di sesamo e lasciamoli lievitare ancora per circa 30 minuti. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Passato questo tempo, cuociamo i i <b>panini morbidi al latte</b> in forno statico preriscaldato a 200° per circa 12-13 minuti. </span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQkBuLXc43HEvAMCn6dI9DOnM0k3gvpUByPNzXWsasX_HbO6ILtKmcyfqzHt5fDW5lFD0OV1G6nrAaDScnhDcIQHrWxYWgArXLl2keUsRR9yZECS_L7vPDERZ9vvYY6WqNf9vidDO5gfH7q1UlR_u-QrWScU1F_0wCjmraHsz30A3DLZKHffS2AEuF=s1045" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1045" data-original-width="851" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQkBuLXc43HEvAMCn6dI9DOnM0k3gvpUByPNzXWsasX_HbO6ILtKmcyfqzHt5fDW5lFD0OV1G6nrAaDScnhDcIQHrWxYWgArXLl2keUsRR9yZECS_L7vPDERZ9vvYY6WqNf9vidDO5gfH7q1UlR_u-QrWScU1F_0wCjmraHsz30A3DLZKHffS2AEuF=w522-h640" width="522" /></a></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhvSsRESrjt_7O_ApbUOSq6BO1qAUABdV4SG93wJPJl8zXKDYX6CL0OKR8TAAWNJT2Z2bE7qu9H2BSlxWJfu8myTvJSt6oWYmfdz2pUX8jjDIqRy9ucc07hZks1GUJSw0Z0fQrNptqOlqOmFyUaCF1IHl26fJtD8LaJnXg-xxfGXMBWSYvty_Kun6WR=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhvSsRESrjt_7O_ApbUOSq6BO1qAUABdV4SG93wJPJl8zXKDYX6CL0OKR8TAAWNJT2Z2bE7qu9H2BSlxWJfu8myTvJSt6oWYmfdz2pUX8jjDIqRy9ucc07hZks1GUJSw0Z0fQrNptqOlqOmFyUaCF1IHl26fJtD8LaJnXg-xxfGXMBWSYvty_Kun6WR=w480-h640" width="480" /></a></div><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Facciamoli raffreddare prima di servirli con ripieni dolci o salati, come marmellate o salumi e formaggi .</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIjUMSPugI6ZlKZ6yd57pYZz5nSeKERaz2zBP_iXGWW3yLF5WQN3_1bi-E-uK-J0Bli90e6Mwb7CBx6dIHaIaJJKyxmVD2xh2-XTvT-al9xaTx1tPNIKXOz-J0NxPgCt7R0D8AX6-VCaYrjwS5hLQndl3bI6vmHl2gF4gG9uS-H55vPG17gFlft8xF=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIjUMSPugI6ZlKZ6yd57pYZz5nSeKERaz2zBP_iXGWW3yLF5WQN3_1bi-E-uK-J0Bli90e6Mwb7CBx6dIHaIaJJKyxmVD2xh2-XTvT-al9xaTx1tPNIKXOz-J0NxPgCt7R0D8AX6-VCaYrjwS5hLQndl3bI6vmHl2gF4gG9uS-H55vPG17gFlft8xF=w480-h640" width="480" /></a></div><p></p><p style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Io ho preferito il salato </span><span style="font-family: arial;">per un aperitivo </span><span style="font-family: arial;">. </span><span style="font-family: arial;">Li ho farciti con mortadella , stracciatella , pomodoro e rucola. </span></span></p><p style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Non poteva certo mancare in accompagnamento un buon bicchiere di <b>vino rosso.</b></span></span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNHO8SxAd4MOcAd8g9ALNKH_Zom6p89LKr4YFfbkdv94fk4hm-bF7vK_aqYYsBYmWn2WTAm4di1qAaQU2f8ugXJiAhnFl_HRX1y7Vt0ibRSTr4iiNiym41r8Su4H6Z9I1MOLFVRT8qVVwmUcHxckjsVDhG9EGgrj5VxeWOBTjj9_gOjoutVmuPJg1u=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNHO8SxAd4MOcAd8g9ALNKH_Zom6p89LKr4YFfbkdv94fk4hm-bF7vK_aqYYsBYmWn2WTAm4di1qAaQU2f8ugXJiAhnFl_HRX1y7Vt0ibRSTr4iiNiym41r8Su4H6Z9I1MOLFVRT8qVVwmUcHxckjsVDhG9EGgrj5VxeWOBTjj9_gOjoutVmuPJg1u=w480-h640" width="480" /></a></span></div><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"></span></p><p style="text-align: justify;"><span style="font-size: large;"><span style="font-family: arial;">Ho scelto il vino <b><a href="https://www.labandinavino.it/la-costa-rosso/">La costa Rosso</a></b> dell'<b><a href="https://www.labandinavino.it/">Azienda Vitivinicola La Bandina</a>. "</b></span><span style="font-family: arial;"><i>La variante dell’uvaggio con croatina e comunque con il predominio dell’uva barbera conferisce a questo vino colore e profumi caratteristici che la maturazione in barrique di rovere ed il successivo affinamento in bottiglia esaltano e perfezionano." U</i>n vino che ho subito amato ed apprezzato innanzitutto dal profumo intenso, dal colore </span><span style="font-family: arial;">rosso rubino-porpora ,</span><span style="background-color: white; text-align: left;"><span style="color: #222222; font-family: arial;">espressivo e di notevole profondità, aromaticamente complesso e gustativamente armonioso, che riassume tutti i caratteri dell’incredibile territorio nel quale viene prodotto.</span></span></span></p><p style="text-align: justify;"><span style="font-size: large;"><span style="background-color: white; text-align: left;"><span style="color: #222222; font-family: arial;"><br /></span></span></span></p><p style="text-align: center;"><span><span style="background-color: white; text-align: left;"><span style="color: #222222; font-family: arial; font-size: x-large;"><b>Buon appetito!</b></span></span></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><br /></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com1tag:blogger.com,1999:blog-202620851302946047.post-71198911979037792312022-02-28T11:01:00.001+01:002022-02-28T11:10:35.268+01:00Mousse allo yogurt con mosto d'uva cotto <div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgES6D-tJMKzveag9tuuqCWRJx_3AnJb2E8wVxQKhGvuETDFJeVL8EnDMjygXTaumoBBAWg1A8XdwXD2UXL6z6WzOdtWlHeQqQFMGgreWoxxKHiiq-xWRGZ2HAy94_XpYzQ3ccX_6OC_ko-a3FXbrrY8vqVI_iUmq7WtZzB-t9GnHvvlP_qEkm8-uB-=s1004" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1004" data-original-width="845" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgES6D-tJMKzveag9tuuqCWRJx_3AnJb2E8wVxQKhGvuETDFJeVL8EnDMjygXTaumoBBAWg1A8XdwXD2UXL6z6WzOdtWlHeQqQFMGgreWoxxKHiiq-xWRGZ2HAy94_XpYzQ3ccX_6OC_ko-a3FXbrrY8vqVI_iUmq7WtZzB-t9GnHvvlP_qEkm8-uB-=w538-h640" width="538" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div style="text-align: justify;"><div style="font-family: arial; font-size: x-large;"><br /></div><div><span style="font-family: arial; font-size: large;">Avete voglia di un dessert fresco e veloce? Provate a realizzare la <b>mousse allo yogurt con mosto d'uva cotto</b>.</span></div><div><span style="font-family: arial; font-size: large;">E' un dolce al cucchiaio facile da preparare ed estremamente goloso : non contiene uova , non ha bisogno di cottura ed è l' ideale da gustare quando si ha voglia di un qualcosa di buono oppure come fine pasto quando si hanno ospiti.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><span style="color: red; font-family: arial; font-size: large;"><div style="text-align: center;"><i> Ingredienti per 2 coppette </i></div><div style="text-align: center;"><i><br /></i></div></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">1 vasetto di yogurt bianco da 150 g</span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">100 ml di panna da montare zuccherata</span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">4 amaretti</span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">4 cucchiai di <a href="https://www.ilcanarino.it/">mosto cotto Saba "Il Canarino" </a></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: justify;"><div style="text-align: center;"><span style="font-family: arial; font-size: large;">Montate la panna con le fruste elettriche</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfMJPS5bf1hT_SNQvDjyAoIYp0r9Kca_fCyZsbY4VrOhK9L461jJ28mjDdcAoAExTn7eSbDSh9IBRyNRD2lPWuUHTzo2WNKKb1-YiW3VrlPJb5VdeQULudekjDJMAI2zyJbRgn_hxhS4CWvGnr5LMd4huQ4hPrZFyLqwJqpvTcoDYHvUEJ1XlfbuXb=s1152" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfMJPS5bf1hT_SNQvDjyAoIYp0r9Kca_fCyZsbY4VrOhK9L461jJ28mjDdcAoAExTn7eSbDSh9IBRyNRD2lPWuUHTzo2WNKKb1-YiW3VrlPJb5VdeQULudekjDJMAI2zyJbRgn_hxhS4CWvGnr5LMd4huQ4hPrZFyLqwJqpvTcoDYHvUEJ1XlfbuXb=w480-h640" width="480" /></span></a></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">aggiungete delicatamente lo yogurt </span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></div></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjstV5ENnur7dTvRhTub9T-6kvOUSxOQb896aYTGGkzivDDMn_C3yzMyd58kEPvL35o-l-VGsei-WN5QNOQVOkhY4aZ6r2PGeE8TkoiasHQd77Glt2IGh_Qkko4P3hB2hgnjumQTDWWk0wFbkhbH5jwjp5VvnHYBvR3eIVazjeWhpWk-Pncrc1WnoOG=s994" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="994" data-original-width="860" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjstV5ENnur7dTvRhTub9T-6kvOUSxOQb896aYTGGkzivDDMn_C3yzMyd58kEPvL35o-l-VGsei-WN5QNOQVOkhY4aZ6r2PGeE8TkoiasHQd77Glt2IGh_Qkko4P3hB2hgnjumQTDWWk0wFbkhbH5jwjp5VvnHYBvR3eIVazjeWhpWk-Pncrc1WnoOG=w554-h640" width="554" /></span></a></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">Spezzettate gli amaretti </span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">e disponeteli sul fondo delle coppette</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></div></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJQpsIv1ESb0Dq6NDRF7LV7jhq5sYF1_jCeHRZ56O2RXY9r7CvDK85t_S-BrSNxo0oVXjNIN5CUAiZGawgdS5Isfk-dR6EbdJJ6MqSvIGJlrkLTO1vEQZh1duKbbyM2VfoZigSLPXcPL4152elHm0iyEE6tA2qkN-Y24BvHrFSPbyVni0R_4JniTRs=s856" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="729" data-original-width="856" height="546" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJQpsIv1ESb0Dq6NDRF7LV7jhq5sYF1_jCeHRZ56O2RXY9r7CvDK85t_S-BrSNxo0oVXjNIN5CUAiZGawgdS5Isfk-dR6EbdJJ6MqSvIGJlrkLTO1vEQZh1duKbbyM2VfoZigSLPXcPL4152elHm0iyEE6tA2qkN-Y24BvHrFSPbyVni0R_4JniTRs=w640-h546" width="640" /></span></a></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: arial; font-size: large;">A questo punto con l'aiuto di una sacca a poche versate direttamente la mousse nelle coppette .</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></div></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjuSH8LCKJwHFKMdI5yqN5dQsLYzQlFVzNATyIPvT-97C6ol2sNAPWhMyR2V6W3UfI_bcNjaTj8NSLjZqu6rfQMEPcgHRq_3nkDoD0yPTyO2gkFstSyq9m_KGjYqoeyonl3iL1pz7p7z6PNfp3YcfirmL8NjXJqO7INKhwTcyyJjXPIZkXT4khRDC9y=s778" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="778" data-original-width="697" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjuSH8LCKJwHFKMdI5yqN5dQsLYzQlFVzNATyIPvT-97C6ol2sNAPWhMyR2V6W3UfI_bcNjaTj8NSLjZqu6rfQMEPcgHRq_3nkDoD0yPTyO2gkFstSyq9m_KGjYqoeyonl3iL1pz7p7z6PNfp3YcfirmL8NjXJqO7INKhwTcyyJjXPIZkXT4khRDC9y=w574-h640" width="574" /></span></a></div><div style="text-align: center;"><span style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></span></div><div style="text-align: justify;"><div><span style="font-family: arial; font-size: large;">Fate colare sulla <b>mousse allo yogurt</b> abbondante mosto d'uva cotto.</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKx4efCzCCVoeOvD4EbNFiYN23p2FOM4QUG9XHLvZAUSe3tgv20aahE5J-SIyaeVlsnltj8nf4XQdvCtSL40VNYL6Ge9lpIEtfH23tQ_0ckt4LxG48e0938JTdNwc-UwrZdM6hBvdIU-MFTYUlip13t5RT72TTJWfUN7tAoBMR3v2wDldCYwBMyXUD=s922" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="692" data-original-width="922" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKx4efCzCCVoeOvD4EbNFiYN23p2FOM4QUG9XHLvZAUSe3tgv20aahE5J-SIyaeVlsnltj8nf4XQdvCtSL40VNYL6Ge9lpIEtfH23tQ_0ckt4LxG48e0938JTdNwc-UwrZdM6hBvdIU-MFTYUlip13t5RT72TTJWfUN7tAoBMR3v2wDldCYwBMyXUD=w640-h480" width="640" /></a></div><br /><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">Il <a href="https://www.ilcanarino.it/">mosto d'uva cotto o Saba della ditta Il Canarino </a>Correggio (RE) è uno sciroppo ottenuto dalla lenta cottura del mosto d’uva .</span></div><div><span style="font-family: arial; font-size: large;">L’origine del termine <b>Saba</b> sembra derivi dalla parola sapore e richiama infatti la sua capacità di arricchire di gusto le pietanze. Anticamente quando lo zucchero non era ancora conosciuto, questo sciroppo, assieme al miele veniva utilizzato come dolcificante. </span></div><div><span style="font-family: arial; font-size: large;">Si presenta come una sorta di sciroppo denso e di colore scuro del tutto analcolico.</span></div><div><span style="font-family: arial; font-size: large;">Ecco pronta la <b>mousse allo yogurt con mosto d'uva cotto</b> !</span></div></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEifwTJ8-zIqnD2enQgHKgVH0eBgR43slw6Z5McGzCHRMTLvTfHWHoL4jmYlUhQXsUDrZUMX06KFWYekgTJBz_F0ogT5JKzv3_gE2S_wygNfaWz63D5sNI6g6DDgVIc1-A-L2dPkdaynkEDvcaIBzmOmpUQOqs-tUPLH12AFqfzN26bkcvbdwng538E2=s861" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img alt="Mousse allo yogurt con mosto d'uva cotto" border="0" data-original-height="861" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEifwTJ8-zIqnD2enQgHKgVH0eBgR43slw6Z5McGzCHRMTLvTfHWHoL4jmYlUhQXsUDrZUMX06KFWYekgTJBz_F0ogT5JKzv3_gE2S_wygNfaWz63D5sNI6g6DDgVIc1-A-L2dPkdaynkEDvcaIBzmOmpUQOqs-tUPLH12AFqfzN26bkcvbdwng538E2=w638-h640" width="638" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: arial; font-size: large;">Ora le coppette dovrebbero riposare qualche minuto in frigo, ma non credo che resisterete alla tentazione di assaggiare.</span></span></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIV7QbcG5dE_UnJ6QU4K9swHbDmaivxexy28ZaMhjBU9nRYII1-k8w1z5ldapZgulysFY93W4DqLXwH9Y0H8jR0KQZ1MNEdNoY1gAQZPQgfQOGvCEhBumdETRXPWmUNznyYbsi4LqB3Kf_ryePk4O2ISs2dypjpkIFv3xqnzQAcDXi3JGFzziA6Dex=s1152" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img alt="Mousse allo yogurt con mosto d'uva cotto" border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIV7QbcG5dE_UnJ6QU4K9swHbDmaivxexy28ZaMhjBU9nRYII1-k8w1z5ldapZgulysFY93W4DqLXwH9Y0H8jR0KQZ1MNEdNoY1gAQZPQgfQOGvCEhBumdETRXPWmUNznyYbsi4LqB3Kf_ryePk4O2ISs2dypjpkIFv3xqnzQAcDXi3JGFzziA6Dex=w480-h640" title="Mousse allo yogurt con mosto d'uva cotto" width="480" /></span></a></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">Semplicemente deliziosa! </span></div><div><br /></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjkzjhUrHZPpDBTVbD8nqISX5dc3r_vx2iSiOM-2omF-guRgmmFWetlmC-6WHxj_CC1doaio2YOhj-h3GOLXx5IrMa5a5bdSNuvi7WXFM7qJSFLmAuZLFqAtOsJ6XGQo-XXjdQ2feieRXO_jUG30oBltkuVruROMjU6tnInyUXyFRs8s07fz9Lkc-Dq=s1152" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjkzjhUrHZPpDBTVbD8nqISX5dc3r_vx2iSiOM-2omF-guRgmmFWetlmC-6WHxj_CC1doaio2YOhj-h3GOLXx5IrMa5a5bdSNuvi7WXFM7qJSFLmAuZLFqAtOsJ6XGQo-XXjdQ2feieRXO_jUG30oBltkuVruROMjU6tnInyUXyFRs8s07fz9Lkc-Dq=w480-h640" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><b>Buon appetito!!</b></span></div>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com2tag:blogger.com,1999:blog-202620851302946047.post-20580268061894904382022-02-23T10:16:00.000+01:002022-02-23T10:16:20.687+01:00Branzino al vino bianco<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDLYvwgKhFP2NCCjFeVjKhnQ6-bwQdwSvsx_pYSeWrCOCo_dij4DKrHaaVJx_wmacgxi0Ph4W4l0wt3KXErx7pPoXkocPaDZeCd6kqDfNBPjZyOVmzkqT3IJ58t1nMv989hoXnFcO0ufhT1L-Lvp8GTs9_jVKuDRjW6BRbJZmGPO5Ld6hE0_crlIE-=s859" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="791" data-original-width="859" height="590" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDLYvwgKhFP2NCCjFeVjKhnQ6-bwQdwSvsx_pYSeWrCOCo_dij4DKrHaaVJx_wmacgxi0Ph4W4l0wt3KXErx7pPoXkocPaDZeCd6kqDfNBPjZyOVmzkqT3IJ58t1nMv989hoXnFcO0ufhT1L-Lvp8GTs9_jVKuDRjW6BRbJZmGPO5Ld6hE0_crlIE-=w640-h590" width="640" /></a></div><p style="text-align: justify;"><br /></p><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Il <b>branzino al vino bianco</b> è una ricetta con pochi e semplici ingredienti, per preservare al meglio il sapore e la leggerezza del pesce. Ottimo abbinato ad un contorno di patate saltate in padella, molto adatto per una cena romantica !</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="color: red; font-family: arial; font-size: large;"><i>Ingredienti</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>2 branzini, </i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 bicchiere di vino bianco , </i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>2 cucchiai di olio, </i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 kg di patate sbucciate,</i></span></p><p style="text-align: center;"><i><span style="font-family: arial; font-size: large;"></span></i></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i> sale</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>rosmarino</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>aglio</i></span></p><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Preriscaldiamo il forno a 190 °C. Incidiamo profondamente i due branzini da ambo le parti e adagiamoli in una teglia. Spalmiamo la superficie con l'olio , saliamo e uniamo il bicchiere di vino bianco.</span></p><p></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjY0aKgDJPi2T_8XT7vnMSRds7W58bU2cIQsqpMIG1ShwBWhr9jGzAhY_qKWpsmLyeH4B4yjAUmZuacTwsnylBm2Yu1Tc3u5Jf7X5mTlEgaQ5KE89LQeEsMu_5PfctoOF6f5Hraxmpxbe0C5lnqw1IKAQOcN3D310vh2k4u3zgTjav87iGI1P6uzLG4=s1152" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjY0aKgDJPi2T_8XT7vnMSRds7W58bU2cIQsqpMIG1ShwBWhr9jGzAhY_qKWpsmLyeH4B4yjAUmZuacTwsnylBm2Yu1Tc3u5Jf7X5mTlEgaQ5KE89LQeEsMu_5PfctoOF6f5Hraxmpxbe0C5lnqw1IKAQOcN3D310vh2k4u3zgTjav87iGI1P6uzLG4=w480-h640" width="480" /></span></a></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></p><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Facciamo cuocere per 25 minuti circa a 190° finché il pesce sarà cotto e leggermente dorato in superficie.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiiR2Sy3Fmy7gWbEa7iXyySE7TO_CtC-72qXNpRq6xexABjmLSztx9gtgclaBbNYhJ4nHTYs698aHdeFrQNlirruAsQksMSsGSfB9mEYugAwjNONpOVvsTXDyMVng_iEQaSfORluuZJfYYd-DjKvIpWav8sy6zMiR1Yz6GqkkgcNbV5D-nz5kw_iEO4=s1152" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiiR2Sy3Fmy7gWbEa7iXyySE7TO_CtC-72qXNpRq6xexABjmLSztx9gtgclaBbNYhJ4nHTYs698aHdeFrQNlirruAsQksMSsGSfB9mEYugAwjNONpOVvsTXDyMVng_iEQaSfORluuZJfYYd-DjKvIpWav8sy6zMiR1Yz6GqkkgcNbV5D-nz5kw_iEO4=w480-h640" width="480" /></span></a></div><p><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Nel frattempo tagliamo le patate a tocchetti, lessiamole in acqua salata finché saranno quasi tenere. Scoliamole accuratamente e traferiamole in una padella dove avremo fatto imbiondire uno spicchio di aglio.</span></p><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Continuiamo la cottura fino a quando formeranno una crosticina .</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Trasferiamo il branzino su un piatto da portata, versiamoci sopra un po' del liquido di cottura e disponiamo le patate tutto intorno. Serviamo caldo.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiP32PhX2N-riRCM7dbFyeXmD9hW7_NWkEjx5eV_P9Uls_qPhY6g2DFqUc7BIt_LupJSKr7J32vI3CSZBXiTWFdUNZvl1vr5zrvzzwFWWumifaTitiBiFrlo9NqSEGjyhLZGCKdOMO-rFcOsrK32MidvO0oQD9R3dxtgRI973cLGApxRc2hco40xJZr=s1152" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="864" data-original-width="1152" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiP32PhX2N-riRCM7dbFyeXmD9hW7_NWkEjx5eV_P9Uls_qPhY6g2DFqUc7BIt_LupJSKr7J32vI3CSZBXiTWFdUNZvl1vr5zrvzzwFWWumifaTitiBiFrlo9NqSEGjyhLZGCKdOMO-rFcOsrK32MidvO0oQD9R3dxtgRI973cLGApxRc2hco40xJZr=w640-h480" width="640" /></span></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;">Accompagniamo il branzino al vino bianco con un buon vino. Io ho scelto e vi consiglio la <b> <a href="https://www.labandinavino.it/">Malvasia DOP Colli di Parma dell'Azienda La Bandina.</a></b></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: large;">Il vino Malvasia è certamente il più antico e tradizionale della vitivinicoltura parmense, caratterizzato dall’intenso aroma tipico del frutto, dal profumo delicato e dall’inconfondibile gusto fruttato e fresco. E' dotato di ottima struttura e lunga persistenza, molto gradito al palato!</span></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyCNA9UtR2qzm8_TObMCU4Xj-WLAIH3Yx3PwUSgvEmjhDzCjE6kcVNbaV4_ltrsojMqIIgh5jp8bHomvgqS44mRmyPzLqnRhaD5L0X2pv1zuMc-FSavoXwqtadaWmg4K3SGe2LfkaAaDdorJWMj_qcSek597TDpuVcCKsY60dIrvGUTJqCFkTgOejA=s947" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="947" data-original-width="731" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyCNA9UtR2qzm8_TObMCU4Xj-WLAIH3Yx3PwUSgvEmjhDzCjE6kcVNbaV4_ltrsojMqIIgh5jp8bHomvgqS44mRmyPzLqnRhaD5L0X2pv1zuMc-FSavoXwqtadaWmg4K3SGe2LfkaAaDdorJWMj_qcSek597TDpuVcCKsY60dIrvGUTJqCFkTgOejA=w494-h640" width="494" /></span></a></div><span style="font-family: arial; font-size: large;"><br /><br /></span></div></div><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><b>Buon appetito!</b></span></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com1tag:blogger.com,1999:blog-202620851302946047.post-91084987382328109822022-02-20T14:42:00.004+01:002022-02-20T14:42:52.132+01:00Filetto di maiale al pepe verde e vino bianco <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEguZFPudDafoWqtaq_U4OCdfGafxkOyh-L2SESMbuRi2oCYhOr-HxNwbjF9huKB1jlOs6hCLlrgsWrmh730Rd9TlxRdl4Qjizrf99l0F_As1f3t1To8SL-3z5sgb1IDGqJoXygj3ImmLWTJK5ZrjSJsxSX6eRODI6H5GISfgTODoKyqGv9Cs_SQXPhi=s946" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="946" data-original-width="669" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEguZFPudDafoWqtaq_U4OCdfGafxkOyh-L2SESMbuRi2oCYhOr-HxNwbjF9huKB1jlOs6hCLlrgsWrmh730Rd9TlxRdl4Qjizrf99l0F_As1f3t1To8SL-3z5sgb1IDGqJoXygj3ImmLWTJK5ZrjSJsxSX6eRODI6H5GISfgTODoKyqGv9Cs_SQXPhi=w452-h640" width="452" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div style="text-align: justify;"><div><span style="font-family: arial; font-size: large;">Il filetto di maiale è il taglio più tenero e meno grasso del maiale. È di forma allungata e può essere cotto intero o tagliato a medaglioni. Si presta a dar vita a piatti sfiziosi come il <b>filetto di maiale al pepe verde e vino bianco</b> cotto in padella, un secondo piatto semplice e veloce, ma di grande effetto.</span></div></div><p><span style="font-family: arial; font-size: large;"></span></p><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><span style="font-style: italic;"><br /></span></span></div><span style="font-family: arial; font-size: large;"><i><div style="text-align: center;"><i> <b>Ingredienti</b></i></div></i></span><p></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>500 g di filetto di maiale in fette</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>20 g di Farina </i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 spicchio di Aglio</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 rametto di Rosmarino fresco</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1/2 bicchiere di Vino bianco </i><b>Colli di Parma Sauvignon DOP</b>" dell'<a href="https://www.labandinavino.it/">Azienda vitivinicola La Bandina.</a></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Olio extravergine di oliva</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Sale </i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Pepe verde</i></span></p><p style="text-align: center;"><br /></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Ricopriamo i <b>filetti </b>con del pepe verde e del rosmarino. Infariniamoli leggermente e facciamoli rosolare per 10 minuti circa in una padella con l’olio dove abbiamo fatto dorare l'aglio .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjSZ0-AcH6vRvdS1oMftTAWrdKsbmvznWYqhD6WwcouseivtmEoRDeRe0kFxrwpMAIVmkvc2_6QYl2gtXv0vG8WlhKEQvjEyxcFJLYlJWS5DzZ2Kh7QX0qMxjE40FfqBC1tvhQjQcDRS5012XBQcznjeUwqClK12oczQOT4lq0d37CvKr1cQQHrwBFx=s944" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="944" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjSZ0-AcH6vRvdS1oMftTAWrdKsbmvznWYqhD6WwcouseivtmEoRDeRe0kFxrwpMAIVmkvc2_6QYl2gtXv0vG8WlhKEQvjEyxcFJLYlJWS5DzZ2Kh7QX0qMxjE40FfqBC1tvhQjQcDRS5012XBQcznjeUwqClK12oczQOT4lq0d37CvKr1cQQHrwBFx=w586-h640" width="586" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Sfumiamo con il vino bianco , e vedremo formarsi una cremina, che darà un gusto delicato alla ricetta. Aggiungiamo il sale , copriamo e facciamo cuocere per 10 minuti rigirando i filetti di tanto in tanto.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhxZNSTiQVL8uMdmDKx8QFXbyXYyHgxSq1sqxr3s8rrTGoBU8Llf2GXkSJ8hV3xgxqGVDbsOmnFbRek0-BQVvSkUbqalkg6d2Fy8AQxQrW2GeAiaZQD2Wt8wsMzi-JUUgIM86pGgC9e17dDX57s7zsOwUDXq7lu1ik96FfiL4Tlg8wJtWzI2hI_6Jsn=s864" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="799" data-original-width="864" height="592" src="https://blogger.googleusercontent.com/img/a/AVvXsEhxZNSTiQVL8uMdmDKx8QFXbyXYyHgxSq1sqxr3s8rrTGoBU8Llf2GXkSJ8hV3xgxqGVDbsOmnFbRek0-BQVvSkUbqalkg6d2Fy8AQxQrW2GeAiaZQD2Wt8wsMzi-JUUgIM86pGgC9e17dDX57s7zsOwUDXq7lu1ik96FfiL4Tlg8wJtWzI2hI_6Jsn=w640-h592" width="640" /></span></a></div><p style="text-align: center;"><span style="font-family: arial; font-size: large;">Trasferiamo il <b> filetto di maiale </b><span style="text-align: left;"><b>al pepe verde e vino bianco </b></span> su un piatto da portata</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiawsY9Qkv4KlIWNlw5Y-krEqx0NrCJYb8yXkSvtjQZ7vPGvb0h4odFQvlvXalkF-6GcZynvo34PGrKMy3XwZsTzmbfhgMSHaLAKcdL-NOmdx9Fq_LTkkbyCvO9HcWY6oHW330vUsyPevCSchMGHemN9UOVnSF65K-rtzNA_VfL_zWQYZm0lp_H0eVu=s863" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="788" data-original-width="863" height="584" src="https://blogger.googleusercontent.com/img/a/AVvXsEiawsY9Qkv4KlIWNlw5Y-krEqx0NrCJYb8yXkSvtjQZ7vPGvb0h4odFQvlvXalkF-6GcZynvo34PGrKMy3XwZsTzmbfhgMSHaLAKcdL-NOmdx9Fq_LTkkbyCvO9HcWY6oHW330vUsyPevCSchMGHemN9UOVnSF65K-rtzNA_VfL_zWQYZm0lp_H0eVu=w640-h584" width="640" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Serviamolo con un contorno, io ho scelto le zucchine grigliate. La carne con questa ricetta resterà tenerissima e verrà avvolta piacevolmente dal sughetto al vino bianco che si è venuto a formare. Sarà impossibile non fare la scarpetta, famosa espressione che significa usare un pezzo di pane per raccogliere il sugo rimasto nel piatto.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgVSd1L1LiJyQolu9aTdcC_E8iL5wJB3XqaUZoGgo-kUZ29M89nbfLCO_3VkO9CEc9kbOlpUXvL_ugoyKKl-BlEIOnbcC4DjXtseQCCfx1CTVD2661ffSiKNiLB8Ct-ZI39KIuKqbl-NK93KI46WdeA9shwTYVaVHw_JTKAqxiDGBPyU7B_2LtzTjOm=s563" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="554" data-original-width="563" height="630" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVSd1L1LiJyQolu9aTdcC_E8iL5wJB3XqaUZoGgo-kUZ29M89nbfLCO_3VkO9CEc9kbOlpUXvL_ugoyKKl-BlEIOnbcC4DjXtseQCCfx1CTVD2661ffSiKNiLB8Ct-ZI39KIuKqbl-NK93KI46WdeA9shwTYVaVHw_JTKAqxiDGBPyU7B_2LtzTjOm=w640-h630" width="640" /></a></div><span style="font-family: arial; font-size: large;"><div style="text-align: center;"><br /></div></span><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Accompagniamo questo gustoso piatto con un buon vino . Io ho scelto lo stesso vino con cui ho sfumato il filetto e precisamente "<b>Colli di Parma Sauvignon DOP</b>" dell'<a href="https://www.labandinavino.it/">Azienda vitivinicola La Bandina.</a></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i>Un vino di nobile tradizione, raffinato e di grande personalità, dal gusto delicato ed al tempo stesso deciso. La varietà parmense del Sauvignon ha caratteristiche proprie di profumo, gusto ed eleganza di struttura. È vino </i><i>frizzante </i><i>da tutto pasto.</i></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Ottenuto da uve di Sauvignon maturate sulle colline di Torrechiara, questo vino bianco vivace appaga il gusto con la sua decisa aromaticità e le sue note minerali.</span></p><p style="text-align: justify;"></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Del <b>Colli di Parma Sauvignon DOP </b>ho apprezzato molto il gusto, il profumo ma soprattutto mi ha entusiasmata il suo lungo finale persistente.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrKpDDCgVUfL7NqkJnzafhgqWXrIY5pIvdFQoeCjyQaAx91aQY3LRXHr_XP-2XItYpkQUnJ9zgL9mMkUHOUos1kYoCCsXJhh5CfYY8sma00E5ohbzuu1Lr_OgzM_CQ0rkFpsTegntfRLswo6R4TAtoRsVcmqXCuqwDFdVq1BBCFNO59Lk35nnpi6oQ=s1046" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1046" data-original-width="764" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrKpDDCgVUfL7NqkJnzafhgqWXrIY5pIvdFQoeCjyQaAx91aQY3LRXHr_XP-2XItYpkQUnJ9zgL9mMkUHOUos1kYoCCsXJhh5CfYY8sma00E5ohbzuu1Lr_OgzM_CQ0rkFpsTegntfRLswo6R4TAtoRsVcmqXCuqwDFdVq1BBCFNO59Lk35nnpi6oQ=w468-h640" width="468" /></a></div><br /><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><b>Buon Appetito!</b></span></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com1tag:blogger.com,1999:blog-202620851302946047.post-53530792013787863652022-02-18T18:08:00.002+01:002022-02-18T18:08:19.121+01:00Azienda "Il Canarino" un nuovo modo di mangiare la frutta<p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjNGKh7_xExB2bgpBv4f0WDrCT0tH4E0n5g2oVFe0QPcNI_gGty3Cb3rVU_PCN__BquCs2FRwcAHmJS-YvY03CwvAut2RIe6NIC2IRnN7NyH49Fg-2a20QtNwTRFoNSOC_NnOY170MeuuGRLHyHhy_ukrTKu2qBvLnyrrNnfywtRSH2Z9-GI5aQnHB=s1152" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjNGKh7_xExB2bgpBv4f0WDrCT0tH4E0n5g2oVFe0QPcNI_gGty3Cb3rVU_PCN__BquCs2FRwcAHmJS-YvY03CwvAut2RIe6NIC2IRnN7NyH49Fg-2a20QtNwTRFoNSOC_NnOY170MeuuGRLHyHhy_ukrTKu2qBvLnyrrNnfywtRSH2Z9-GI5aQnHB=w480-h640" width="480" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">La "<b><a href="https://www.ilcanarino.it/prodotti/">Saba e il sugo d’uv</a>a"</b> sono prodotti dell'Azienda <a href="https://www.ilcanarino.it/"><b>Il CANARINO</b> </a>che, da oltre quarant’anni, prepara artigianalmente alimenti naturali e genuini, capaci di dare piacere al palato, energia al corpo e dolcezza allo spirito.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">L’azienda <b><a href="https://www.ilcanarino.it/">Il Canarino</a></b> nasce nel 1969 dalla volontà dei coniugi <b>Pedrazzoli</b> di far conoscere ed apprezzare il sapore peculiare e genuino del <b>sugo d’uva</b>, la cui forza risiede nella semplicità delle materie prime: mosto di uve, zucchero e farina.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Oltre al sugo d’uva l’azienda si è specializzata nella produzione di <b>saba</b>, mosto cotto dal sapore intenso che può essere utilizzato per guarnire o condire tutte le pietanze, sia dolci che salate.</span></p><div><span style="text-align: justify;"><span style="font-family: arial; font-size: large;">Nel 2011 l'Azienda Il Canarino ha ottenuto la certificazione per la <b>produzione BIOLOGICA</b>. Q</span></span><span style="font-family: arial; font-size: large;">ualità, controllo e informazione del consumatore: le tre parole d’ordine che guidano un grande successo.</span></div><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">La <b>Saba (Mosto Cotto</b>): è uno sciroppo ottenuto dalla lenta cottura del mosto d’uva dall’alto tenore zuccherino. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYCaIWIm9PPy71WgShKShDdEEKm2aTi5T7o1mVX3DbRbxiwC-U5xu-xIKe0-oI3vsNhSWm7i5xckTmSPzraY4rXbfiGAMeYztapt-KdmpECuqph0U-XY_DwH2KXxgoXQgpfQEnabFbS-RmH_mtKknexDT0eZcje_nJTD_q_aJDpXi692lUruFCrhjV=s554" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="554" data-original-width="506" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYCaIWIm9PPy71WgShKShDdEEKm2aTi5T7o1mVX3DbRbxiwC-U5xu-xIKe0-oI3vsNhSWm7i5xckTmSPzraY4rXbfiGAMeYztapt-KdmpECuqph0U-XY_DwH2KXxgoXQgpfQEnabFbS-RmH_mtKknexDT0eZcje_nJTD_q_aJDpXi692lUruFCrhjV=w584-h640" width="584" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial; font-size: large;"><div style="text-align: justify;">Veniva storicamente utilizzato come condimento per la polenta, per dolci poveri tipo pane di Natale e in inverno con la neve come granita. Prodotto a inizio autunno, con la vendemmia, veniva conservato lungo tutto l’inverno.</div></span><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">La cucina moderna ne ha riproposto l’utilizzo in molteplici forme, infatti viene utilizzato per guarnire gelati, frutta, carne, formaggi e pesce.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Secondo alcuni è un vero e proprio elisir di giovinezza. La <b>saba</b> è antiossidante e protegge dalle malattie cardiovascolari. Largo è stato il suo impiego come rimedio antinfluenzale, per proteggere dalla tosse, dal raffreddore e dai primi stati febbrili. È ricco di polifenoli e può contrastare l’effetto dannoso dei radicali liberi.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Pensate che, anticamente, i contadini lo utilizzavano come dissetante durante i lavori nei campi, come balsamo per la pelle e come sciroppo per liberare le vie respiratorie. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><span>Ancora, il mosto d'uva cotto migliora la circolazione sanguigna, attenua le fermentazioni intestinali ed è utile contro le indigestioni. </span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><span>Devo dire che il suo sapore mi ha piacevolmente colpito, è dolce e cremoso , ha </span><span> un colore rosso ambrato, con un profumo intenso e fruttato, un prodotto quindi versatile e facilmente abbinabile. Anche semplicemente aggiunto all'acqua crea una piacevole bevanda. Io ne ho versato un po' anche sul <b>sugo d'uva </b>, per renderlo ancora più goloso.</span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Il <b>Sugo d’Uva invece </b> è un dessert al cucchiaio pronto all’uso, fatto con mosto d’uva rossa farina e zucchero, è un prodotto molto semplice che veniva fatto nelle case dei contadini durante il periodo della vendemmia. </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtiSNaQGtqjTzI3kPCToRLVTktjJbP-WosvOxwXUNNyflgMCNE2GfH7sdjH-0IeI2u4tCQ1x43IUg-LnqWHC2ppOV28Ce4Dtr_sO6eDkxNgQST5azyC2nuxfxqQzSN0LV8T9Pt2iQ4mwygz01UWaPeGI5kXT5XBNSHRT1jTRdNy2Ao8mYjiK_opIa1=s1632" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="1632" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtiSNaQGtqjTzI3kPCToRLVTktjJbP-WosvOxwXUNNyflgMCNE2GfH7sdjH-0IeI2u4tCQ1x43IUg-LnqWHC2ppOV28Ce4Dtr_sO6eDkxNgQST5azyC2nuxfxqQzSN0LV8T9Pt2iQ4mwygz01UWaPeGI5kXT5XBNSHRT1jTRdNy2Ao8mYjiK_opIa1=w640-h266" width="640" /></a></div><br /><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Il S<b>ugo d’Uva</b> è gustoso e leggero, facile da consumare in ogni momento. La consistenza è quella di un budino dal sapore molto delicato e morbido .Una delizia rara nella sua semplicità , a me è piaciuto molto, credo che ne avrò sempre una scorta in casa.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNBxuzPBm1XJbHrmrswWYjxi93lshf5iBk5FmndeTmkdx38IwL_qbWCC9JjWUPYwW8i2YvUwb5SDqSn37Io4gqYH2MkjueSt525ZMUwYxJkfKjbfxGN_vHm-NSZ4C0HT1vH1coPKapwhHkP0o5jBhbHMyTHw4sbH1dFAy4XMRT-XTz_fnxj2IKvQDf=s2304" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="1728" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNBxuzPBm1XJbHrmrswWYjxi93lshf5iBk5FmndeTmkdx38IwL_qbWCC9JjWUPYwW8i2YvUwb5SDqSn37Io4gqYH2MkjueSt525ZMUwYxJkfKjbfxGN_vHm-NSZ4C0HT1vH1coPKapwhHkP0o5jBhbHMyTHw4sbH1dFAy4XMRT-XTz_fnxj2IKvQDf=w480-h640" width="480" /></a></div><br /><span style="font-family: arial; font-size: large;">Prossimamente mi divertirò ad utilizzare la <b style="text-align: justify;">Saba (Mosto Cotto</b><span style="text-align: justify;">) per realizzare qualche insolita ricetta!</span></span><div><div style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="color: #2b00fe; font-family: arial; font-size: large;"><i><blockquote>"A San Martino ogni mosto è vino"</blockquote></i></span></div><div style="text-align: center;"><br /></div></div>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com0tag:blogger.com,1999:blog-202620851302946047.post-77178240254687748762022-02-17T12:45:00.001+01:002022-02-17T16:06:27.434+01:00Linguine al limone con gamberi e pistacchio<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgnAY_b0TWDjYwVnkSEVXaQaEx4Aw1nNf_NJLa6rtMDk3EHGQbvaGkLiNSVNTjLebJ9BEv1BN57_80tg4kBsyJ5YwkpIzD2aJ3BnBdCYfSlIlHUXKY2RwUsl0FRBYqZD6di886BnGsbZaMU0xuhrkJqkf_-c24M_th11fSEymRP-7W87cNLdXAL-AlD=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnAY_b0TWDjYwVnkSEVXaQaEx4Aw1nNf_NJLa6rtMDk3EHGQbvaGkLiNSVNTjLebJ9BEv1BN57_80tg4kBsyJ5YwkpIzD2aJ3BnBdCYfSlIlHUXKY2RwUsl0FRBYqZD6di886BnGsbZaMU0xuhrkJqkf_-c24M_th11fSEymRP-7W87cNLdXAL-AlD=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Le <b>linguine al limone con gamberi e pistacchio</b> sono un primo semplice ma allo stesso tempo raffinato ed elegante.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Bastano pochi ingredienti per ottenere un piatto con <span style="text-align: justify;"> una vera esplosione di gusto e profumi.</span></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i><u><br /></u></i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i><u>Ingredienti per 2 persone</u></i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">200 g di linguine</span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">150 g di gamberi</span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">1 limone non trattato</span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">1/2 bicchierino di limoncino </span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">1 spicchio di aglio</span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">granella di pistacchio </span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">pepe nero</span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">sale</span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">olio evo</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><span>Per preparare questo delizioso piatto di <b>linguine al limone con gamberi e pistacchio</b> dobbiamo innanzitutto mettere a bollire l’acqua con 2-3 pezzetti di buccia di limone senza la parte bianca. L'elemento che dona freschezza al piatto sono i limoni di Sicilia dalla buccia ricca di olii essenziali: </span><span>scegliamo perciò limoni non trattati in superficie, la cui scorza profumata è perfettamente edibile. </span></span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipc8t9O798aoj1-s1NEMcg5OxCW1mtksrNg6djbaaVyKJOvpxjG41DUyt6rb51BLncnlr48q2jHdtiD8n_KHlwbHi3t9iP6vlctwzNjt6dvr2pOREZ3AJ3_aY6CoGkshCd4kYN3z8Mvr3luM5TaNLYww2yl6Dry5LwQT2JvP-lhyUaDOKLMTALEupy=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEipc8t9O798aoj1-s1NEMcg5OxCW1mtksrNg6djbaaVyKJOvpxjG41DUyt6rb51BLncnlr48q2jHdtiD8n_KHlwbHi3t9iP6vlctwzNjt6dvr2pOREZ3AJ3_aY6CoGkshCd4kYN3z8Mvr3luM5TaNLYww2yl6Dry5LwQT2JvP-lhyUaDOKLMTALEupy=w480-h640" width="480" /></a></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Intanto che l'acqua arriva ad ebollizione, mettiamo in una padella dell’olio con uno spicchio di aglio.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Aggiungiamo i gamberi, e facciamoli cuocere per pochi minuti, salando e sfumando con il limoncino. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">P</span><span style="font-family: arial; text-align: left;"><span style="font-size: large;">ossiamo decidere di usare gamberi freschi ma anche congelati che sono ugualmente buoni. </span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="text-align: left;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><span style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiT04tkPRAZrarXDRZlR7gMGEPyTtgjNYb3qBJQmuYZ8ITTTck5gSYymCNUVKEbv9bFd78VN-s_tuZZixKLwT4C3RTLblVXxdONTGqSzxMhwdLcH49VUlBT4py9pewWU7sBnQsGCQHzo4j_1GAj9TL0MGN-7jzbkqEAxjpiMuw7_TzzyFeR8UOsAfHo=s2304" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2304" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiT04tkPRAZrarXDRZlR7gMGEPyTtgjNYb3qBJQmuYZ8ITTTck5gSYymCNUVKEbv9bFd78VN-s_tuZZixKLwT4C3RTLblVXxdONTGqSzxMhwdLcH49VUlBT4py9pewWU7sBnQsGCQHzo4j_1GAj9TL0MGN-7jzbkqEAxjpiMuw7_TzzyFeR8UOsAfHo=w640-h480" width="640" /></a></span></span></div><span><span style="text-align: left;"><span style="font-family: arial; font-size: large; text-align: justify;"><div><span><span style="text-align: left;"><span style="font-family: arial; font-size: large; text-align: justify;"><br /></span></span></span></div>Quando si sarà formata una cremina è il momento di spegnere.</span></span></span><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Cuociamo le linguine per 3-5 minuti in acqua bollente salata. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">In un’altra padella spremiamo un limone aggiungiamo qualche mestolo di acqua di cottura, un po’ di pepe macinato, e portiamo a bollore.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Scoliamo le linguine , togliamo le bucce del limone, e versiamole nella pentola con il succo di limone, terminiamo di cuocere la pasta, aggiungendo all'occorrenza altra acqua di cottura. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjbmGqUi0HEzL5bxNRsclzCIeyBiEQjspMZSwLqQ_JF2E969zxWT16uT9rm4yQrscnSZgplhBg_9pmCoP5RAnomEcmHZ2VLUo8fgFCg0Lj1skxcKWJIwbYtC4QidSb6o-ZxtvjxHmVyuCNAD95J83WbwvBBc__Lc2qIjkJ1qAu20IW2vwt4h6gXdAmS=s1087" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1087" data-original-width="783" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjbmGqUi0HEzL5bxNRsclzCIeyBiEQjspMZSwLqQ_JF2E969zxWT16uT9rm4yQrscnSZgplhBg_9pmCoP5RAnomEcmHZ2VLUo8fgFCg0Lj1skxcKWJIwbYtC4QidSb6o-ZxtvjxHmVyuCNAD95J83WbwvBBc__Lc2qIjkJ1qAu20IW2vwt4h6gXdAmS=w462-h640" width="462" /></a></div><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Il segreto di questa ricetta sta infatti tutto nella mantecatura. Non c’è bisogno di aggiungere panna, ingrediente che appesantirebbe il piatto, che invece deve avere un gusto fresco. Per evitare che la pasta risulti troppo asciutta è sufficiente aggiungere un bel mestolo di acqua di cottura che contribuisce ad addensare il sughetto di limone.</div></span><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Per ultimo uniamo i gamberi, la scorza grattugiata del limone e la granella di pistacchio. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJkw9we5qcHWbWywtGKMP9F9voNpHL51nD2gA9Kl7pttaO1eMlcEqae-U-3acdJjf7gVHLglvCoGG3vGOhGzS3IYfhBPbC7cLQos86RT3Bj3gc1LRAn9KCgBBEHxokBDkPhHmu_AnYL_P2sMiydjojRAFnhG-MMshsqq0iL_VRIcVEZKKfoIUhTJr_=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJkw9we5qcHWbWywtGKMP9F9voNpHL51nD2gA9Kl7pttaO1eMlcEqae-U-3acdJjf7gVHLglvCoGG3vGOhGzS3IYfhBPbC7cLQos86RT3Bj3gc1LRAn9KCgBBEHxokBDkPhHmu_AnYL_P2sMiydjojRAFnhG-MMshsqq0iL_VRIcVEZKKfoIUhTJr_=w480-h640" width="480" /></a></div><span style="font-family: arial; font-size: large;"><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Le <b>linguine al limone con gamberi e pistacchio </b></span><span>risulteranno molto cremosi. </span></div></span><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Serviamo il piatto ben caldo, accompagnato da vino bianco . Io ho scelto una bottiglia di <i><b>Ribolla Gialla “A Tessa” </b></i><span style="font-style: italic; font-weight: bold;">Venezia Giulia</span><i style="font-weight: bold;"> dell'Azienda </i><b><a href="https://www.iclivi.wine/it/">I </a></b><b><a href="https://www.iclivi.wine/it/">Clivi</a></b>, un vino che aromaticamente finissimo e delicatamente floreale, ricorda al naso la scorza di limone e s<span style="text-align: left;">i abbina bene a piatti a base di pesce. </span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><span style="text-align: left;">Un vino a</span><span style="text-align: left;">l palato molto gradevole e dalla grande bevibilità.</span></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjEtq03KqOOFDwYUNtTiktSGuUC1iV3jjbikck6ZrW_ZZwdsQgQ-fEDNlrMiAHIUu-8gRT3rIPxdlL-YBWfH3K0AQKGHx5-zc3Nl2S0xhV8VGoJxgq5kRbuYPoyKMOPwTpcjB1NbIjvLojULqeu86Qu7sRrdIkr-5E7iHjs7ApnZ5PogRpj1Z-mrLU2=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjEtq03KqOOFDwYUNtTiktSGuUC1iV3jjbikck6ZrW_ZZwdsQgQ-fEDNlrMiAHIUu-8gRT3rIPxdlL-YBWfH3K0AQKGHx5-zc3Nl2S0xhV8VGoJxgq5kRbuYPoyKMOPwTpcjB1NbIjvLojULqeu86Qu7sRrdIkr-5E7iHjs7ApnZ5PogRpj1Z-mrLU2=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><b>Buon appetito!</b></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="color: #2b00fe; font-family: arial; font-size: large;"></span></p><blockquote><p style="text-align: center;"><span style="color: #2b00fe; font-family: arial; font-size: large;">"La vita è una combinazione di pasta e magia "</span></p><p style="text-align: center;"><span style="color: #2b00fe; font-family: arial; font-size: large;">Federico Fellini</span></p></blockquote><p style="text-align: center;"><span style="color: #2b00fe; font-family: arial; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com0tag:blogger.com,1999:blog-202620851302946047.post-3270605149493145982022-02-15T11:45:00.002+01:002022-02-15T11:47:09.664+01:00Risotto al vino rosso<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVwJc6z3BKn3GvkINuxYRfGhZUAwoVOU8Bg3CtoMAPGvLTYMWNk7vLnsehwQpV4mGlpjQtBL4FiSus_YeY9wcm2eOwppdJJE-EvRYy9_zp-A366r3O5jxQre_GVi9-VV0z7K6r3o4xNDjM4bWKMisPUoXbOutGpiv1HIuPWcAH7DyevReL3VR23oUA=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVwJc6z3BKn3GvkINuxYRfGhZUAwoVOU8Bg3CtoMAPGvLTYMWNk7vLnsehwQpV4mGlpjQtBL4FiSus_YeY9wcm2eOwppdJJE-EvRYy9_zp-A366r3O5jxQre_GVi9-VV0z7K6r3o4xNDjM4bWKMisPUoXbOutGpiv1HIuPWcAH7DyevReL3VR23oUA=w480-h640" width="480" /></a></div><br /><p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;">La ricetta di oggi è un <b>risotto al vino rosso, </b><span style="text-align: left;">veloce e d'effetto da portare in tavola. </span>Scegliete voi quale vino adoperare, vietato però pensare "...posso utilizzare anche un vino da poco tanto serve per
cucinare", assolutamente no! Con questo inizio avete già rovinato la ricetta. Io ho scelto un vino dell'<b><a href="https://www.labandinavino.it/">Azienda vitivinicola La Bandina </a></b> e precisamente <a href="Rosso del Rivone Cabernet Sauvignon Emilia IGT"><b>Rosso del Rivone <span style="background-color: #f2f2da; text-align: left;">Cabernet Sauvignon Emilia IGT</span></b></a>.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;">Il profondo rosso rubino di questo vino attesta da subito lo spessore della sua natura, il profumo ne esalta la maturità, il gusto al palato la struttura avvolgente.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;">Vino ottenuto da uve Cabernet Sauvignon e uve rosse dell’ambito aziendale. Un vino che ho apprezzato molto.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><o:p></o:p></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: red; font-family: arial; font-size: large;"><i>Ingredienti</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>350 g di riso arborio</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 bicchiere di vino rosso </i><a href="Rosso del Rivone Cabernet Sauvignon Emilia IGT" style="text-align: justify;"><b><span style="color: black;">Rosso del Rivone <span style="background-color: #f2f2da; text-align: left;">Cabernet Sauvignon Emilia IGT</span></span></b></a></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 scalogno</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>20 g di burro</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>40 g di Parmigiano Reggiano grattugiato</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>1 l di brodo vegetale o di carne</i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i><br /></i></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;">Scaldiamo l'olio in una casseruola, aggiungiamo lo scalogno tritato finemente e facciamolo appassire.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;">Versiamo il riso e lasciamolo tostare per 5 minuti, dopodiché sfumiamo con 1 bicchiere di vino rosso e lasciamo evaporare l’alcool .</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjRH42D7T8EOBeVEtTKZswkG5P-NiFsstGBtTboHBqgVD_McZUnr9FAzY1ySSi3PF7XOBlql-f9Kaz8jBOKXPcnFTaIFRU4vKSfEkHT3UxRkq2GkktQM7xGK_gdQgkYJ9arqdZvROGlmAvNWI7o2Qt7x7SwWbYu1jQ6bRT2kYbZqPpOW5gGgKTNdj4J=s1152" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjRH42D7T8EOBeVEtTKZswkG5P-NiFsstGBtTboHBqgVD_McZUnr9FAzY1ySSi3PF7XOBlql-f9Kaz8jBOKXPcnFTaIFRU4vKSfEkHT3UxRkq2GkktQM7xGK_gdQgkYJ9arqdZvROGlmAvNWI7o2Qt7x7SwWbYu1jQ6bRT2kYbZqPpOW5gGgKTNdj4J=w480-h640" width="480" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;">Continuiamo la cottura del risotto per circa 18 minuti allungandolo di tanto in tanto con brodo caldo in modo che non si asciughi molto.</span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBqTSs0CpvMxnQ9MohuRdYIajuufok6-HXevG2J6vHugBa2KXtWfQNlIWhDnCsCIp13BxSKLQihxgbTrqVUhdaddC3H8DC5XxbSBUlC41phTnYcF_W111uyBNna17H0mP9FpsZdmA3Et9UsKzBMnzUjkx9iZczagV8CpMCrlaT7r61bJ5p5SlyJjwL=s1152" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBqTSs0CpvMxnQ9MohuRdYIajuufok6-HXevG2J6vHugBa2KXtWfQNlIWhDnCsCIp13BxSKLQihxgbTrqVUhdaddC3H8DC5XxbSBUlC41phTnYcF_W111uyBNna17H0mP9FpsZdmA3Et9UsKzBMnzUjkx9iZczagV8CpMCrlaT7r61bJ5p5SlyJjwL=w480-h640" width="480" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;">Una volta pronto il <b><a href="http://solocosebuone.blogspot.com/">risotto al vino rosso</a></b>, spegniamo il fuoco e mantechiamo con il burro e il parmigiano. Copriamo la casseruola con un coperchio e lasciamolo riposare per circa un minuto prima di servirlo in tavola.</span></p></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyekr8qY0IzLUQlc9YLHdO3rDRvuvYGzaZpMfQUl3gvRnBTLj0gC7KRJP_Q6YmDDGaaZRYQekJJj6lTYVHvwPbap-NMXCglnjmvMDKMDEDb3zDq3qgQwlpzMl3_v82XzJTYk7Vt3Rrd8ZLH9pwua3HziHXqK8ypf8DJs2_xDP4W9c4vr9CuaYxhoEw=s946" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="946" data-original-width="863" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyekr8qY0IzLUQlc9YLHdO3rDRvuvYGzaZpMfQUl3gvRnBTLj0gC7KRJP_Q6YmDDGaaZRYQekJJj6lTYVHvwPbap-NMXCglnjmvMDKMDEDb3zDq3qgQwlpzMl3_v82XzJTYk7Vt3Rrd8ZLH9pwua3HziHXqK8ypf8DJs2_xDP4W9c4vr9CuaYxhoEw=w584-h640" width="584" /></span></a></div><span style="font-family: arial; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><span style="font-family: arial; font-size: large;"><div style="text-align: center;">Buon appetito!</div></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: center;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; color: #3a3a3a; font-size: 15px;"></span></blockquote><blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="color: #2b00fe; font-family: arial; font-size: large;"><b>"Buon vino fa buon sangue"..</b></span></span></blockquote></blockquote><p style="text-align: center;"><b> <span style="background-color: white; color: #2b00fe; font-family: arial; font-size: x-large; text-align: center;">e buon risotto!!!</span></b></p><blockquote><div style="text-align: center;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="font-size: 15px;"><span style="color: #2b00fe;"><br /></span></span></div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; font-size: 15px;"><div style="text-align: center;"><br /></div></span></blockquote><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: white; font-size: 15px;"><div style="text-align: center;"><span style="color: #2b00fe;"></span></div></span><span style="font-family: arial; font-size: large;"><br /></span><p class="MsoNormal"><br /></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com3tag:blogger.com,1999:blog-202620851302946047.post-85144601938091568132022-02-13T17:23:00.002+01:002022-02-13T17:25:59.939+01:00Liquore all'arancia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjvdSQJQdjEER-NgVghTwOKJUs1X_JAr3m8b1jmqZ754udl8PfqxjjI_ccI7iZPcyQnIGPUgd66zS_QZhGWEkfc1eq0M8n0a4iMgwRoGLbtvKDqbCfKB4sE_PxSZ8XxmeZEnmC0cAsmRIIrQhSf57B6NLrFZVb3wYRXpJv7jkLra-rQ77ui0mc-jZuk=s958" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="958" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjvdSQJQdjEER-NgVghTwOKJUs1X_JAr3m8b1jmqZ754udl8PfqxjjI_ccI7iZPcyQnIGPUgd66zS_QZhGWEkfc1eq0M8n0a4iMgwRoGLbtvKDqbCfKB4sE_PxSZ8XxmeZEnmC0cAsmRIIrQhSf57B6NLrFZVb3wYRXpJv7jkLra-rQ77ui0mc-jZuk=w574-h640" width="574" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Il liquore all'arancia è semplice da preparare. Occorre però avere arance possibilmente appena colte e non trattate, io ho utilizzato le arance dell'<b><a href="https://russoaziendaagricola.it/">Azienda Agricola Russo.</a></b> La preparazione alcolica che si ottiene è molto aromatica e profumata a base di alcool puro, arance e zucchero, ideale da servire come digestivo a fine pasto. La ricetta è simile a quella del limoncello, ma realizzata sostituendo la scorza di limone con quella dell'arancia.</span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Ingredienti</i></span></p><p style="text-align: center;"><i><span style="font-family: arial; font-size: large;">Alcool 500 ml</span></i></p><p style="text-align: center;"><i><span style="font-family: arial; font-size: large;">Acqua 800 ml </span></i></p><p style="text-align: center;"><i><span style="font-family: arial; font-size: large;">Zucchero 500 gr</span></i></p><p style="text-align: center;"><i><span style="font-family: arial; font-size: large;">Arance 4</span></i></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgutgvqW2rgIRyBK83TRXpWn6Ohg7CP5THXVoOrFE_GsAqyPNiATvLXkc0ySs09BU5kkOp9ewlEF9nrhLKVe8OH1zZunyOZCM9vvebmE8NFFdUCNnxU93RBDJok2JNVtpn9lVLvrEwuk_I04M1W_Y9kNc7i5BA42I-0JByySOpaMeIF9xKCuhUVn0db=s933" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="933" height="592" src="https://blogger.googleusercontent.com/img/a/AVvXsEgutgvqW2rgIRyBK83TRXpWn6Ohg7CP5THXVoOrFE_GsAqyPNiATvLXkc0ySs09BU5kkOp9ewlEF9nrhLKVe8OH1zZunyOZCM9vvebmE8NFFdUCNnxU93RBDJok2JNVtpn9lVLvrEwuk_I04M1W_Y9kNc7i5BA42I-0JByySOpaMeIF9xKCuhUVn0db=w640-h592" width="640" /></a></div><br /><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Iniziamo con il versate l’alcol puro in una bottiglia o in un baratto di vetro, ed aggiungiamo le bucce di 3 arance : facciamo attenzione a non tagliare anche la parte bianca sotto la buccia, che potrebbe rendere amaro il liquore. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Chiudiamo la bottiglia, agitiamola e lasciamola riposare per 1 settimana in un luogo fresco e buio.</span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpO5vVgj2uJUamc-BFNYJoz_unwb-m4rcQ6UHcn3WUbNU1GlcV7e_rQa4QEM0-CYJAwN5iYEu2gN54RLHzkeBFUEKayNdiBY113_bqMcgy4IstYEAJXNwasoDT7af3LMZKHgM4JC_XOdHwMNzwNoE3SLBp-yxM9mguyRU16j9rrm9k0Y4gka6fYXUi=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpO5vVgj2uJUamc-BFNYJoz_unwb-m4rcQ6UHcn3WUbNU1GlcV7e_rQa4QEM0-CYJAwN5iYEu2gN54RLHzkeBFUEKayNdiBY113_bqMcgy4IstYEAJXNwasoDT7af3LMZKHgM4JC_XOdHwMNzwNoE3SLBp-yxM9mguyRU16j9rrm9k0Y4gka6fYXUi=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Trascorso il tempo necessario, riscaldiamo l’acqua in una pentola e facciamo sciogliere dentro lo zucchero. Lasciamo raffreddare per almeno 2 ore. Filtriamo l’alcool con un colino e versiamolo nell’acqua zuccherata. </span></p><p><br /></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgukvdevKJ7ojjsZaYgWma9qDgQCDCkSSN3WYy9AtSySVp9xP7Fwrnta39jFtzrjLnO7OLUsel8EUNpGvgrgImFNaAnYjCxLa65YCASWjijWZ349Ek8U1wdbyuxHmiNgMQ87MOZsJKm-n7m9TXdGGpYqmyM9oYnE7ob887cA6yuRWYuR-RiUxQIp9Lg=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgukvdevKJ7ojjsZaYgWma9qDgQCDCkSSN3WYy9AtSySVp9xP7Fwrnta39jFtzrjLnO7OLUsel8EUNpGvgrgImFNaAnYjCxLa65YCASWjijWZ349Ek8U1wdbyuxHmiNgMQ87MOZsJKm-n7m9TXdGGpYqmyM9oYnE7ob887cA6yuRWYuR-RiUxQIp9Lg=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Dopo averlo imbottigliato, è consigliabile conservare il liquore all'arancia per almeno una settimane e fino a un mese, prima di consumarlo, così da ottenere un aroma più intenso. </span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;">Vi ricordo il link dell'<a href="https://russoaziendaagricola.it/">A</a><b><a href="https://russoaziendaagricola.it/">zienda agricola Russ</a><a href="https://russoaziendaagricola.it/">o</a></b> per poter acquistare le arance o i limoni direttamente on line. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjSdIan1j29m_Ol-GBazf--E1yBepRhk3-YiGfbZOEt5492XKf4ydcdTer1t2gMt-bFy9K8Vg3GTZpWkEATtbhTpGiVrwIkKtXB03eHchdK2BlNq-NTOv_B3V774iKyz5L1v4-NWrbnjwafrmoriI_mNADt4JS482ko59r7btte7e89jyYRcPqEvlSj=s461" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="198" data-original-width="461" height="171" src="https://blogger.googleusercontent.com/img/a/AVvXsEjSdIan1j29m_Ol-GBazf--E1yBepRhk3-YiGfbZOEt5492XKf4ydcdTer1t2gMt-bFy9K8Vg3GTZpWkEATtbhTpGiVrwIkKtXB03eHchdK2BlNq-NTOv_B3V774iKyz5L1v4-NWrbnjwafrmoriI_mNADt4JS482ko59r7btte7e89jyYRcPqEvlSj=w400-h171" width="400" /></a></div><br /><p></p><p><span style="font-family: arial; font-size: medium;"><i><u>Indirizzo</u></i></span></p><p><span style="font-family: arial; font-size: medium;"><i>Via G. Marconi, 72 - Ribera (AG) - 92016</i></span></p><p><i style="font-family: arial; font-size: large;"><u>Telefono</u></i></p><p><span style="font-family: arial; font-size: medium;"><i>+39 320 860 6062</i></span></p><p><i style="font-family: arial; font-size: large;"><u>Email</u></i></p><p><i><span style="font-family: arial; font-size: medium;"></span></i></p><p><span style="font-family: arial; font-size: medium;"><i>info@russoaziendaagricola.it</i></span></p><p style="text-align: justify;"><br style="text-align: left;" /></p><p style="text-align: center;"><br /></p><p style="text-align: justify;"><br /></p></div><br /><p><br /></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com2tag:blogger.com,1999:blog-202620851302946047.post-24428375873858142662022-02-11T14:42:00.002+01:002022-02-12T16:28:52.142+01:00 La Bandina Azienda vitivinicola dove il buon vino si fa in vigna....Semplicemente!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFXo8LQwqFxQoYaKb79oD9BNcGT8arb-iHMCFljd1jQy21_DCWSWPBYnlNRJkUMMZcPtZym3Iz3gClMOxFv5QTJWsldBpaYxW3ylfrN9hi-aPOgKtwxyEGBxFGg2Nr-Dgdzr9bHE-vB2DxgRUUQY068qI9inmJrtF8T-b0tSO6_Q7ID--OFN8ZrTND=s817" style="margin-left: 1em; margin-right: 1em;"><img alt="http://solocosebuone.blogspot.com/2022/02/la-bandina-azienda-vitivinicola-dove-il.html" border="0" data-original-height="817" data-original-width="803" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFXo8LQwqFxQoYaKb79oD9BNcGT8arb-iHMCFljd1jQy21_DCWSWPBYnlNRJkUMMZcPtZym3Iz3gClMOxFv5QTJWsldBpaYxW3ylfrN9hi-aPOgKtwxyEGBxFGg2Nr-Dgdzr9bHE-vB2DxgRUUQY068qI9inmJrtF8T-b0tSO6_Q7ID--OFN8ZrTND=w630-h640" width="630" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="font-size: 24px;">La prima cosa che colpisce del sito dell’<b><a href="https://www.labandinavino.it/">Azienda V</a></b></span><span style="font-size: 24px; text-align: left;"><span face="Arial, sans-serif" style="color: #0000ee;"><b><u><a href="https://www.labandinavino.it/">itivinicola</a></u></b></span></span><b style="font-family: Arial, sans-serif; font-size: 24px;"><a href="https://www.labandinavino.it/"> La Bandina</a><a href="https://www.labandinavino.it/"> </a></b><span face="Arial, sans-serif" style="font-size: 24px;">sono i colori e le immagini…sembra quasi di camminare tra i filari in mezzo al verde per raggiungere un bicchiere di buon vino! Si perché di buon vino si parla in questo caso. Siamo a Parma, esattamente a Casatico, nelle immediate vicinanze del castello di Torrechiara, nel comune di Langhirano, dove l’</span><a href="https://www.labandinavino.it/" style="font-family: Arial, sans-serif; font-size: 24px;"><b>Azienda Vitivinicola La Bandina</b></a><span face="Arial, sans-serif" style="font-size: 24px;"><b> </b> a conduzione familiare produce vino rosso, vino bianco e distillati. Ringrazio la signora </span><b style="font-family: Arial, sans-serif; font-size: 24px;">Cinzia, </b><span face="Arial, sans-serif" style="font-size: 24px;">un vulcano di simpatia</span><b style="font-family: Arial, sans-serif; font-size: 24px;">, </b><span face="Arial, sans-serif" style="font-size: 24px;">per aver dato fiducia al mio blog e per avermi dato la possibilità di gustare dell’ottimo vino.</span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;">L’impegno dell </span></span><span face="Arial, sans-serif" style="font-size: 24px;"><b><a href="https://www.labandinavino.it/">Azienda V</a></b></span><span style="font-size: 24px; text-align: left;"><span face="Arial, sans-serif" style="color: #0000ee;"><b><u><a href="https://www.labandinavino.it/">itivinicola</a></u></b></span></span><b style="font-family: Arial, sans-serif; font-size: 24px;"><a href="https://www.labandinavino.it/"> La Bandina</a> </b><span face="Arial, sans-serif" style="font-size: 24px;">è quello di essere rispettosi del loro principio secondo il quale occorre che “..il vino sappia del suo lavoro, dove sono racchiuse le tradizioni e le innovazioni allo stesso tempo…, dove si guarda avanti senza mai dimenticare il passato.” </span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="font-size: 24px;">Da questa azienda trasuda quindi amore e passione per il proprio lavoro, che inizia nei vigneti, complessivamente 12 ettari, ubicati nelle immediate vicinanze dell’azienda.</span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;">Tutta la fase produttiva viene seguita in modo attento e scrupoloso, dalla potatura ai trattamenti di lotta integrata avanzata, a basso impatto ambientale nel pieno rispetto dell’ambiente fino alla vendemmia.</span></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;">Nella vigna si origina e si compone la qualità delle uve, ma è nella cantina che si tutela e si perfeziona la qualità del vino.</span></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;">”<i>Armonia ed equilibrio, ecco come si può racchiudere in due sole parole il rapporto fondamentale che esiste tra vigna e cantina</i>". </span></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, sans-serif"><br /></span></div><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;">I vitigni dell’azienda sono quelli autoctoni della vitivinicoltura tradizionale della collina parmense, ma anche altri che si sono ambientati perfettamente, ed hanno anche evidenziato caratteristiche peculiari che ne hanno sancito il riconoscimento della denominazione di origine protetta <b>Colli di Parma</b>.</span></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;">Così accanto alle viti di Malvasia aromatica di Candia, di Sauvignon blanc, Barbera, Bonarda e Croatina, nel vigneto aziendale sono presenti anche Moscato bianco, Lambrusco Maestri , Cabernet sauvignon, Merlot e Syrah.</span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size: 24px;">È bello apprendere che la raccolta delle uve, è fatta sempre rigorosamente manuale perché la cernita dei grappoli sulla pianta è una operazione virtuosa che nessuna raccolta meccanica, per quanto evoluta, potrà mai fare.</span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;">Questi sono i prodotti dell'Azienda, particolare non trascurabile la bellezza delle etichette nella loro semplicità e nell'armonia dei colori. </span></span><span style="font-size: 24px; text-align: left;"><span face="Arial, sans-serif">I colori infatti giocano un ruolo decisivo nel riconoscere il vino.</span></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, sans-serif"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFKCwX1O6aMrdZMmUhLf7zyDc3VaHLXEDCLewWC0MLIYj_oj-rwlsFHPokmYG0rVtF8dUZJ9b-pLwwALHnnQQVXqzadxZxIv9_8NNQficha-cxsD6ogWzsHrQz71tUzDkuJA29fUvWscjEoiGvnYmjl-rt0iuNQPtFBNYkmNW9czy5Qh0jftEzC7cC=s1865" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1865" height="208" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFKCwX1O6aMrdZMmUhLf7zyDc3VaHLXEDCLewWC0MLIYj_oj-rwlsFHPokmYG0rVtF8dUZJ9b-pLwwALHnnQQVXqzadxZxIv9_8NNQficha-cxsD6ogWzsHrQz71tUzDkuJA29fUvWscjEoiGvnYmjl-rt0iuNQPtFBNYkmNW9czy5Qh0jftEzC7cC=w640-h208" width="640" /></a></span></div><span face="Arial, sans-serif"><br /><div style="text-align: center;"><span style="font-size: 24px;">Abbiamo quindi i <b>vini rossi</b></span></div></span><p></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, sans-serif"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhvfl5KaWmvbqSIrycEoLtJQH7wnKcAzXLvM5nX8NjIkNuNtgPPMRSfXIOIxHyobaoSOiCj1Ubn7PTAbq7X77EhmZ5fG35_G0YfQfsw4HOHRnK3QHQjmzaAGVptXYn9iyk2XIAdOP-ysTHl46OLxuvFiENHmSLKPhOXlTZyRPiRgShgt3TMr57Lj-gZ=s1227" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="535" data-original-width="1227" height="280" src="https://blogger.googleusercontent.com/img/a/AVvXsEhvfl5KaWmvbqSIrycEoLtJQH7wnKcAzXLvM5nX8NjIkNuNtgPPMRSfXIOIxHyobaoSOiCj1Ubn7PTAbq7X77EhmZ5fG35_G0YfQfsw4HOHRnK3QHQjmzaAGVptXYn9iyk2XIAdOP-ysTHl46OLxuvFiENHmSLKPhOXlTZyRPiRgShgt3TMr57Lj-gZ=w640-h280" width="640" /></a></span></div><span face="Arial, sans-serif"><br /><div style="text-align: center;"><b style="font-size: 24px;">I vini bianchi </b></div></span><p></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, sans-serif"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwtMdFIVlPZYKEMrNC0Sc8qvJw2SvVI_J0J8tTHWmkSkaH-aTQIU5Z_uh-ytmjJtx3spZrcTJgatk88GXTlNgDxXVGY2ceqPfDqDEV6zzelYfbHGn5A3Aj2waqBGeOMSJKVISvME7zdPkre4fiSct0Gk1XeBzBsPFHf6RvYxjK2xT_xwXOGMzVfg6c=s1289" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1289" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwtMdFIVlPZYKEMrNC0Sc8qvJw2SvVI_J0J8tTHWmkSkaH-aTQIU5Z_uh-ytmjJtx3spZrcTJgatk88GXTlNgDxXVGY2ceqPfDqDEV6zzelYfbHGn5A3Aj2waqBGeOMSJKVISvME7zdPkre4fiSct0Gk1XeBzBsPFHf6RvYxjK2xT_xwXOGMzVfg6c=w640-h266" width="640" /></a></span></div><span face="Arial, sans-serif"><br /><div style="text-align: center;"><b style="font-size: 24px;">e i distillati</b></div></span><p></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial, sans-serif"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhePTj8og8nX8RjdFbQaYNsFKLPJWJXDBAmrRuJf6jQ3hTL7aDybIXPUsZRJSFtZuME4KeVcGl9_Px1gcGawt8oY83M59pFAfqiUtBaHoQlEMXGKhRC3tWkcnde0ft2m-PpqOtynWi6gq5aXLTBZTiXYOpVBIIpXxCyQAOD7lvBb7upoG_SsKFoZUKs=s1343" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="1343" height="254" src="https://blogger.googleusercontent.com/img/a/AVvXsEhePTj8og8nX8RjdFbQaYNsFKLPJWJXDBAmrRuJf6jQ3hTL7aDybIXPUsZRJSFtZuME4KeVcGl9_Px1gcGawt8oY83M59pFAfqiUtBaHoQlEMXGKhRC3tWkcnde0ft2m-PpqOtynWi6gq5aXLTBZTiXYOpVBIIpXxCyQAOD7lvBb7upoG_SsKFoZUKs=w640-h254" width="640" /></a></span></div><span face="Arial, sans-serif"><br /></span><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;">V<span style="font-family: arial;">i lascio i contatti dell’<b> </b></span></span></span><span style="font-family: arial;"><span face="Arial, sans-serif" style="font-size: 24px;"><b><a href="https://www.labandinavino.it/">Azienda V</a></b></span><span style="font-size: 24px; text-align: left;"><span face="Arial, sans-serif" style="color: #0000ee;"><b><u><a href="https://www.labandinavino.it/">itivinicola</a></u></b></span></span><b style="font-size: 24px;"><a href="https://www.labandinavino.it/"> La Bandina</a> , </b><span style="font-size: 24px;">visitatela</span><span style="font-size: 24px;"> ed approfittatene per fare</span><b style="font-size: 24px;"> </b><span style="font-size: 24px;"> escursioni lungo le colline che la circondano o semplicemente una degustazione dei loro prodotti.</span></span></p><p class="MsoNormal" style="text-align: center;"><span face="Arial, sans-serif"><span style="font-size: 24px;"><u>Prenotazione obbligatoria</u></span></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;"><br /></span></span></p><p class="MsoNormal" style="text-align: center;"><span face="Arial, sans-serif"><span style="font-size: 24px;"><i>+39 0521 355166</i></span></span></p><p class="MsoNormal" style="text-align: center;"><span face="Arial, sans-serif"><span style="font-size: 24px;"><i>cinzia.labandina@gmail.com</i></span></span></p><p class="MsoNormal" style="text-align: center;"><span face="Arial, sans-serif"><span style="font-size: 24px;"><i>Strada Bandina, 3 - 43010 Casatico di Langhirano – PR</i></span></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-size: 24px;"><br /></span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial;"><span face="Arial, sans-serif"><span style="font-size: 24px;">Un brindisi all' </span></span><span face="Arial, sans-serif" style="font-size: 24px;"><b><a href="https://www.labandinavino.it/">Azienda V</a></b></span><span style="font-size: 24px; text-align: left;"><span face="Arial, sans-serif" style="color: #0000ee;"><b><u><a href="https://www.labandinavino.it/">itivinicola</a></u></b></span></span><span style="font-size: 24px;"><a href="https://www.labandinavino.it/" style="font-weight: bold;"> La Bandina</a><b> </b>è doveroso. La mia scelta è caduta sul moscato: con la sua bassa gradazione alcolica il <a href="https://www.labandinavino.it/moscato/">Moscato La Bandina</a> è caratterizzato da grande freschezza, dal profumo fruttato e suadente, dal gusto delicatamente aromatico che ripropone la gradevolezza e la personalità del frutto.</span></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial;"><span style="font-size: 24px;"> Che dire? Semplicemente ottimo.. cin cin!!</span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: 24px;"><br /></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKwLMAYPIutCVjpt8dJOdmuVVJbY_sCeS4Wm6QULTnTIgUtNWp7BiYvY48fSHYc2_jeDnWo-v27ljwJf0QtP7_78gPmw5fLvllZ-4izh2lcCEe1ijQwSrUQFEVnzsyXmIO_1pn1Aev4BZYaLf_YXwWM4Z-8S4VJODlEDmf8o3L_XoDX5VGtsk04wbV=s692" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="692" data-original-width="483" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKwLMAYPIutCVjpt8dJOdmuVVJbY_sCeS4Wm6QULTnTIgUtNWp7BiYvY48fSHYc2_jeDnWo-v27ljwJf0QtP7_78gPmw5fLvllZ-4izh2lcCEe1ijQwSrUQFEVnzsyXmIO_1pn1Aev4BZYaLf_YXwWM4Z-8S4VJODlEDmf8o3L_XoDX5VGtsk04wbV=w446-h640" width="446" /></a></span></div><span style="font-size: 24px;"><p class="MsoNormal" style="text-align: center;"><span style="font-size: 24px;"><br /></span></p><div style="text-align: center;"></div></span><p></p><blockquote><p class="MsoNormal" style="text-align: center;"></p><div style="text-align: center;"><span style="font-family: arial; font-size: large;">Come disse Cecco Angiolieri….</span></div><p></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif"><span style="font-family: arial; font-size: large;"><br /></span></span></p><p class="MsoNormal" style="text-align: center;"><span face="Arial, sans-serif"><span style="font-family: arial; font-size: large;"><i>...Sia benedetto chi per</i></span></span></p><p class="MsoNormal" style="text-align: center;"><span face="Arial, sans-serif"><span style="font-family: arial; font-size: large;"><i>primo inventò il vino</i></span></span></p><p class="MsoNormal" style="text-align: center;"><span face="Arial, sans-serif"><span style="font-family: arial; font-size: large;"><i>che tutto il giorno mi fa stare allegro...</i></span></span></p><p class="MsoNormal" style="text-align: center;"></p></blockquote><p class="MsoNormal" style="text-align: center;"><span face="Arial, sans-serif"><span style="font-size: 24px;"><i><br /></i></span></span></p><div style="text-align: justify;"><br /></div>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com1tag:blogger.com,1999:blog-202620851302946047.post-37317424919520812502022-02-03T15:28:00.000+01:002022-02-03T15:28:23.367+01:00Azienda Agricola Russo "Arance di Ribera D.O.P. direttamente a casa vostra"<p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLWvemIoSlUmCaC4kTtv-unrYZGYcKLTBJBVfPJcZuoMJEU2pggnN6YMkAgqqQqLOFly8x4t5-k2FHNCE6-wg-x35qxmM9DwJnASStmUhAZ69CtQmxCoZlvWcN0ycF2Ykp4TLyQRPlU4qwPZ1uU8n2jxdpE-UWHbh9CavuW-5YQI3vkPJQOcBNxeTo=s1108" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="922" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLWvemIoSlUmCaC4kTtv-unrYZGYcKLTBJBVfPJcZuoMJEU2pggnN6YMkAgqqQqLOFly8x4t5-k2FHNCE6-wg-x35qxmM9DwJnASStmUhAZ69CtQmxCoZlvWcN0ycF2Ykp4TLyQRPlU4qwPZ1uU8n2jxdpE-UWHbh9CavuW-5YQI3vkPJQOcBNxeTo=w532-h640" width="532" /></a></div><p></p><br /><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Oggi voglio parlarvi di arance e limoni, e ringraziare l’<b><a href="https://russoaziendaagricola.it/">Azienda Agricola Russo</a> </b>per avermi dato la possibilità di gustare i suoi prodotti. All'apertura della confezione molto ben imballata, un profumo e un tripudio di colori mi hanno dato la sensazione che un po' di Sicilia fosse arrivata in casa mia. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYplXlAHA2wZU6lje5T82j6wxOeFq551KqAh2KmDWso1rkpKogNB8N8w0PfCwUcH50Hhefm1uz7Rl5O52o71zu2QshqHmp89OGJyV_MhWKKTaSYsQSMVa4gzgZUxlkLEUqZCOCifv8SA5gO-QHYs46fuk86c2MRCciQNxKiiFAPv3EBe7_nml1gFCs=s1152" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYplXlAHA2wZU6lje5T82j6wxOeFq551KqAh2KmDWso1rkpKogNB8N8w0PfCwUcH50Hhefm1uz7Rl5O52o71zu2QshqHmp89OGJyV_MhWKKTaSYsQSMVa4gzgZUxlkLEUqZCOCifv8SA5gO-QHYs46fuk86c2MRCciQNxKiiFAPv3EBe7_nml1gFCs=w480-h640" width="480" /></span></a></div><span style="font-family: arial; font-size: large;"><p style="text-align: justify;"><br /></p>L' <b><a href="https://russoaziendaagricola.it/chi-siamo/">Azienda Agricola Russo</a></b> nasce dalla passione di una famiglia per il mondo agricolo. Da tre generazioni infatti un padre e un figlio portano avanti l’attività, spinti dall’amore verso le proprie piante dedicando loro passione e cura.</span><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Attualmente a capo dell’azienda c’è il papà Giuseppe insieme al figlio Anthony. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">La loro attività si svolge a Ribera (AG), conosciuta come città delle arance : l’arancia di Ribera D.O.P. nasce in una vera “oasi arancicola” totalmente distaccata dal contesto agrumicolo regionale. </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">La particolare conformazione del territorio, e soprattutto gli effetti della presenza del mare, determinano condizioni ideali durante tutto l’anno, che ben si sposano con le esigenze della coltura.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"> Due importanti fattori legati all’ambiente di coltivazione sono:</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">-<span style="white-space: pre;"> </span>l’ottima qualità delle acque di irrigazione, di composizione equilibrata, con bassa conducibilità </span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">-<span style="white-space: pre;"> </span>l’assenza di inquinanti nell’aria e nel terreno.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Per quanto riguarda le arance coltivate nell’Azienda Russo, possiamo distinguere:</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">L’<b><a href="https://russoaziendaagricola.it/prodotto/arance-vaniglia/">arancia Vaniglia Apireno</a>,</b> un’arancia dolce, priva di semi e con un gusto delicato e profumato. L’arancia Vaniglia appartiene al gruppo di Arance bionde ed è l’unica varietà, esistente al mondo, a bassissima acidità e con lo spessore delle pellicole degli spicchi molto ridotto.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEifoMXuz5GdUGe4IWHy2764O90ZRWwi27_hrORD9jtYNnl_8_iMMcSXNr2srQOz7uzJl8xLwvXp3z2Fmu6mDmjGQ-8ka8QexZGoPI3z_XkszhFyexX06yo6uKRhk-bQk5SF9bl4towNWlrvGzWTK5-reYrsop8Drr6kunbTamQEYtFyTKXIlh8HlWIK=s933" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="933" height="592" src="https://blogger.googleusercontent.com/img/a/AVvXsEifoMXuz5GdUGe4IWHy2764O90ZRWwi27_hrORD9jtYNnl_8_iMMcSXNr2srQOz7uzJl8xLwvXp3z2Fmu6mDmjGQ-8ka8QexZGoPI3z_XkszhFyexX06yo6uKRhk-bQk5SF9bl4towNWlrvGzWTK5-reYrsop8Drr6kunbTamQEYtFyTKXIlh8HlWIK=w640-h592" width="640" /></a></div><br /><span style="font-family: arial; font-size: large;"><br /><br /></span><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Le <a href="https://russoaziendaagricola.it/prodotto/arance-washington-navel-da-spremuta/"><b>Arance Washington Navel</b> (<b>Da Spremuta</b>)</a> e le <a href="https://russoaziendaagricola.it/prodotto/arance-washington-navel-da-tavola/"><b>Arance Washington Navel (Da Tavola)</b> </a> appartengono al gruppo delle arance bionde ombelicate, per il caratteristico ombelico (navel) nella estremità inferiore. Tale varietà è stata sviluppata presso un monastero in Brasile nel 1820, in Sicilia queste arance furono introdotte nel 1900.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">I frutti, di forma sferica, colore arancio e pezzatura medio/grande, hanno la polpa fine e soda, di straordinaria qualità e senza semi.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">Ottime per il consumo durante i pasti e per la preparazione di piatti a base d’arancia.</span></p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: right;"><br /></div></div><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><b><a href="https://russoaziendaagricola.it/prodotto/limoni/">I Limoni</a> : </b>la<b> </b>pianta del limone è molto sensibile al freddo e si defoglia completamente a temperature intorno ai -4/5°C. Se la temperatura si abbassa oltre questi livelli, si rischia anche il danneggiamento della corteccia. Fiori e frutti resistono fino a -2°C. Le piante sono molto sensibili anche al vento.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">L’albero del limone non richiede elevate temperature perché i frutti raggiungano la piena maturazione. In periodi di forte siccità è necessaria un’irrigazione costante.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVImBjYMLS9USOB9f2vVpqaeSWVznUcgVF0fWr5lDpVszfg2mj3_KnlN_e_2e1b4wIuEmS4JzabiktlWj6-Xm_ywn5FsEDHh6C4OieUbFJLkZxLuEKNjUCTW0MnQhyvRPfZPaFY5BPYQSZk4t3AbMYJ9xkn66HViuSoguIzv4IxfGaYEAyVcKLao0w=s807" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="605" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVImBjYMLS9USOB9f2vVpqaeSWVznUcgVF0fWr5lDpVszfg2mj3_KnlN_e_2e1b4wIuEmS4JzabiktlWj6-Xm_ywn5FsEDHh6C4OieUbFJLkZxLuEKNjUCTW0MnQhyvRPfZPaFY5BPYQSZk4t3AbMYJ9xkn66HViuSoguIzv4IxfGaYEAyVcKLao0w=w480-h640" width="480" /></a></div><br /><span style="font-family: arial; font-size: large;"><br /></span><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: large;">L'<b>azienda Russo</b> da la possibilità a tutti di poter gustare queste eccellenze , infatti spedisce le arance e i limoni direttamente a casa ed iscrivendosi alla loro newsletter si ha il 10% di sconto su tutto lo shop. Una cosa importantissima è che <b>le arance vengono raccolte appena ricevuto l'ordine, quindi la freschezza è assicurata.</b> Inoltre la spedizione è gratuita per ordini superiori a € 24,99</span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i><a href="https://russoaziendaagricola.it/contatti/">Contatti</a></i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Indirizzo</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Via G. Marconi, 72 - Ribera (AG) - 92016</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Telefono</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>+39 320 860 6062</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>Email</i></span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><i>info@russoaziendaagricola.it</i></span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"></p><div style="text-align: center;"><span style="background-color: white; color: #2b00fe; font-family: arial; font-size: x-large; text-align: start;"></span></div><p></p><blockquote><p style="text-align: justify;"></p><div style="text-align: center;"><span style="background-color: white; color: #2b00fe; font-family: arial; font-size: x-large; text-align: start;">In Sicilia i colori non si limitano a finire negli occhi, ti entrano dentro le vene e le ossa.</span></div><span style="color: #2b00fe; font-family: arial; font-size: large;"><div style="text-align: center;"><span style="background-color: white; text-align: start;">(Fabrizio Caramagna)</span></div></span><p></p><p style="text-align: center;"></p></blockquote><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></p><p style="text-align: justify;"><br /></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com2tag:blogger.com,1999:blog-202620851302946047.post-36477682044251954692022-01-28T09:28:00.000+01:002022-02-12T16:28:52.142+01:00Azienda "I Clivi" dove il vino si produce con passione<div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9Afnc-s_x8lPA7pYecXsl_n6YnCj9jPLeNekZ7WO2nhDCD6Sv6fpw1Cdof0yOGLmEuUAMAxVg_1hBWMh6PsnA3p0nmFo5O_BqNv2eUFEUE0zQrE8_jMCl1nHV4dzwIGk9NU7Y5BL8S9-bxxg_iSsvfwPS-hTd6NN95_wTkq4im3m-p2ddVZcBOQPs=s1244" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="1244" height="436" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9Afnc-s_x8lPA7pYecXsl_n6YnCj9jPLeNekZ7WO2nhDCD6Sv6fpw1Cdof0yOGLmEuUAMAxVg_1hBWMh6PsnA3p0nmFo5O_BqNv2eUFEUE0zQrE8_jMCl1nHV4dzwIGk9NU7Y5BL8S9-bxxg_iSsvfwPS-hTd6NN95_wTkq4im3m-p2ddVZcBOQPs=w640-h436" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 15pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Oggi voglio parlarvi dell’<b><a href="https://www.iclivi.wine/it/">Azienda “I Clivi”</a></b> e ringraziare il signor <b>Mario Zanusso</b> per aver dato fiducia al mio blog. Ho avuto la possibilità di gustare alcuni dei suoi fantastici vini che nascono da vigneti situati in Friuli, a cavallo tra il Collio Goriziano e i Colli Orientali su declivi assolati, da cui prende il nome l'Azienda.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 15pt; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.iclivi.wine/it/" style="margin-left: 1em; margin-right: 1em;"><img alt="I Clivi" border="0" data-original-height="405" data-original-width="887" height="292" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_47xGBEwfzpPb0-i3k3UxnL01rEnwE4Dj8QWzTT7xblM1jEjrhTtbYLIalrOMo_AdtIzwrkwe0d9NCjwV2WtafxLTa_-tocB4wqGASyu23KGl72QibPZLOjxGkhqXQ6xxJs5X-dOxNZ_D6uXkRVoHJBb9YxDuckzxdoZxTKYfYhxnTIM-kArR_J6l=w640-h292" width="640" /></a></div><br /><span style="font-family: arial; font-size: large;"><br /></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 15pt; text-align: justify;"><span style="font-family: arial; font-size: large;"><span><a href="https://www.iclivi.wine/it/imbottiglio/">"<b>I Clivi</b>"</a> nasce
a metà degli anni 90 ed <span style="mso-spacerun: yes;"> </span>è di proprietà
di <b>Mario </b>e <span style="mso-spacerun: yes;"> </span>suo figlio<b> Ferdinando</b>. </span>La loro
storia trae origine dai loro sogni, da una passione che cercano di trasportare
con creatività nei vigneti e poi in cantina con i vini, ricercando quella
qualità estrema che solo il lavoro duro e la costanza possono dare.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 15pt; text-align: justify;"><span style="font-family: arial; font-size: large;">Terreni di
origine marine con stratificazione prevalentemente calcarea e argillosa,</span><span style="font-family: arial; font-size: large;"> vendemmia manuale dove la raccolta, di soli grappoli perfettamente maturi, in cassette permette di portare in cantina uva di ottima qualità evitando così ossidazioni e fermentazioni premature.</span></p><div style="text-align: justify;"><span style="font-family: arial; font-size: large;">Vitigni di 80 anni che affondano le
radici per metri e metri alla ricerca di vita per le proprie uve. Regime
biologico certificato per i 12 ettari di vigneto piantati con Ribolla Gialla,
Friulano, Verduzzo e Malvasia Istriana, tutti autoctoni e unico internazionale,
ed a bacca nera: il Merlot, vitigno amato e da secoli coltivato in queste zone.</span></div>
<p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="font-family: arial; font-size: large;">Nel loro sito si legge”<span style="background: white;"> <i>Le basse rese per ettaro che producono le viti vecchie
donano infatti una naturale concentrazione e complessità̀ al frutto che
cerchiamo di trasformare in modo naturale con fermentazioni spontanee,
mantenendone l’eleganza e l’integrità̀ aromatica attraverso un’accorta gestione
in vasche di acciaio per ottenere <strong style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">50.000
bottiglie di vini varietali</strong></i></span><i><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">, dalla grande personalità̀, e dotati di grazia e
delicatezza. “..."</span></i><i><o:p></o:p></i></span><span style="text-align: left;"><span style="font-family: arial; font-size: large;"><i>Sono vini che esprimono finezza, territorialità e personalità, il tutto in una cornice di straordinaria moderazione alcolica e grande bevibilità."</i></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="font-family: arial; font-size: large;"><span><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Se avete voglia di gustare vini eccellenti, perché come diceva </span></span>Johann Wolfgang Goethe " <u><i>La vita è troppo breve per bere vini mediocri</i>"</u>, v<span><span style="-webkit-text-stroke-width: 0px; float: none;">i lascio le i</span></span><span style="text-align: center;"><span>nformazioni di contatto dell'Azienda "I Clivi":</span></span></span></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: arial; font-size: large;"><b><a href="https://www.iclivi.wine/it/">i Clivi di Mario Zanusso S.a.s. Agricola</a></b></span></i></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: arial; font-size: large;">contact@iclivi.wine</span></i></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: arial; font-size: large;">T. 328 7269979</span></i></p><p class="MsoNormal"><i><span style="font-family: arial; font-size: large;"><span style="line-height: 107%;"></span></span></i></p><p class="MsoNormal" style="text-align: center;"><i><span style="font-family: arial; font-size: large;">Loc. Gramogliano 20, 33040 Corno di Rosazzo (UD)</span></i></p><p class="MsoNormal"><span style="font-family: arial; font-size: large;"><br /></span></p><p align="center" class="MsoNormal" style="background: rgb(249, 249, 249); line-height: normal; mso-outline-level: 1; text-align: center; vertical-align: baseline;"><span style="font-family: arial; font-size: large;"><span></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: arial; font-size: large;"> </span></span></p>
<p class="MsoNormal" style="text-align: center;"><span style="font-family: arial;"><span style="font-size: x-large;"><a href="https://www.iclivi.wine/it/rosaspina-4/"><span style="line-height: 107%;"><span style="mso-spacerun: yes;"> </span></span><span style="line-height: 107%;"><b>Ribolla
gialla " A Tessa " Venezia Giulia 2020 </b></span></a></span><span style="font-size: x-large; line-height: 107%;"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: arial; font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhblRiei11ok90l30re6RQNmHpUb_ANkQJ7EOG0ZB7J034Wij6UyDp55ToYtLvtkMGcCS_1SI_UA8Sc6aKNJsMGGddQvr4Z6yqEukpxt6mHzcIzccGYH00qDevJE8U9snuC_LOvIpjBgI4fydhc2pcQ2fbytWsI7K3RjVS5Yqbp7BaHF2s0ogX2WrQF=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhblRiei11ok90l30re6RQNmHpUb_ANkQJ7EOG0ZB7J034Wij6UyDp55ToYtLvtkMGcCS_1SI_UA8Sc6aKNJsMGGddQvr4Z6yqEukpxt6mHzcIzccGYH00qDevJE8U9snuC_LOvIpjBgI4fydhc2pcQ2fbytWsI7K3RjVS5Yqbp7BaHF2s0ogX2WrQF=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #f9f9f9; font-family: arial; font-size: x-large; font-style: italic;">“Lettura filologica di un vitigno antico, fine ad affilata con un finale sapido di acqua marina”</span></div><p class="MsoNormal" style="text-align: center;"><span style="background-color: #f9f9f9; font-style: italic;"><span style="font-family: arial; font-size: large;"><br /></span></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><u>Composizione</u> :100% Ribolla Gialla.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><u>Note di degustazione</u><span>: Aromaticamente finissimo e delicatamente floreale, ricorda al naso la scorza di limone; palato caratterizzato da persistente acidità di limone maturo, con un finale salato, molto asciutto e sapido.</span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><u>Sito del Vigneto</u><span>: Vigna esposta a sud sulle colline di </span>Gramogliano, a Corno di Rosazzo, Provincia di Udine, lungo il confine sloveno.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><span> </span><u>Caratteristiche del vigneto</u><span>: composto di viti di circa 10 anni</span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><u>Abbinamenti :</u>Ideale da stappare con le portate a base di pesce, è ottimo insieme al salmone e con formaggio fresco.</span></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p>
<p class="MsoNormal" style="text-align: center;"><b><span style="line-height: 107%;"><span style="font-family: arial;"><span style="font-size: x-large;"><a href="https://www.iclivi.wine/it/rosaspina-4/">Friulano San Pietro doc Friuli colli orientali</a></span></span></span></b></p><p class="MsoNormal" style="text-align: center;"><b><span style="line-height: 107%;"><span style="font-family: arial;"><span style="font-size: x-large;"><a href="https://www.iclivi.wine/it/rosaspina-4/"> 2020</a></span><span style="font-size: large;"><o:p></o:p></span></span></span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVzUVclLkn3lVWHRZJ687Aal0Pcx7zsugGKhMPZPW1HbyQ-X3hXSBuhPUGdfhIFZVD7iM7RV2yuoJ_vK3dN_CYsPfhj3gCT64pVcRQofc3u2LowfUfNlCQDDnY1MUAgKKiMQEbnLawRR1vYhSG9XW3CZXQh-fTB3nLPbC2wvmgdmnVCRGx_46A57yz=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVzUVclLkn3lVWHRZJ687Aal0Pcx7zsugGKhMPZPW1HbyQ-X3hXSBuhPUGdfhIFZVD7iM7RV2yuoJ_vK3dN_CYsPfhj3gCT64pVcRQofc3u2LowfUfNlCQDDnY1MUAgKKiMQEbnLawRR1vYhSG9XW3CZXQh-fTB3nLPbC2wvmgdmnVCRGx_46A57yz=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #f9f9f9; font-family: arial; font-size: x-large; font-style: italic;">“Pieno e polposo, in perfetto stile Collio classico”</span></div><span style="font-family: arial; font-size: large;"><span style="background-color: #f9f9f9; font-style: italic;"><div style="text-align: center;"><br /></div></span></span><p></p>
<p class="MsoNormal"><span style="font-family: arial; font-size: large;"><u><span style="line-height: 107%;">Composizione varietale</span></u><span style="line-height: 107%;">: 100%
Friulano. <o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: arial; font-size: large;"><span style="line-height: 107%;"><u><span style="line-height: 25.68px;">Note di degustazione</span></u><span style="line-height: 25.68px;">: Finemente aromatico, aromi di fiori di campo con un finale di pietra focaia. Ottima acidità, bilanciata da una marcata salinità.</span></span></span></p>
<p class="MsoNormal"><span style="font-family: arial; font-size: large;"><u><span style="line-height: 107%;">Collocazione geografica del vigneto</span></u><span style="line-height: 107%;">:
Vigna “San Pietro” esposta a Sud-est sulle colline di Gramogliano, a Corno di
Rosazzo, in provincia di Udine. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-family: arial; font-size: large;"><u><span style="line-height: 107%;">Caratteristiche del vigneto:</span></u><span style="line-height: 107%;">
composto di vigne molto vecchie, circa 60 anni <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-family: arial; font-size: large;"><u><span style="line-height: 107%;">Gastronomia:</span></u><span style="line-height: 107%;"> antipasti magri, minestre
della cucina regionale, prosciutto di San Daniele.</span></span></p><p class="MsoNormal"><span style="font-family: arial; font-size: large;"><span style="line-height: 107%;"><br /></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="text-align: center;"><b><span style="line-height: 107%;"><span style="font-family: arial;"><span style="font-size: x-large;"><a href="https://www.iclivi.wine/it/brut-nature/">RBL vino spumante</a></span><span style="font-size: large;"><o:p></o:p></span></span></span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQvjF-QnnLBkKhHMcjlW6JqumRCeUffXj7pUjxa5DATh5BnLzrwIoMIq71N4Jsxk4Pw8FXZ0g2k3yAtXnDrd4x9qFOkaJyEv-5gx-LpCLt04Dz8894moZ-1W0FvkrGZXkLtJVf562S_wTetpYjKuMOMMxcX7kiLiSPo0cm5S2KPtrpqGlltUYqwID0=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQvjF-QnnLBkKhHMcjlW6JqumRCeUffXj7pUjxa5DATh5BnLzrwIoMIq71N4Jsxk4Pw8FXZ0g2k3yAtXnDrd4x9qFOkaJyEv-5gx-LpCLt04Dz8894moZ-1W0FvkrGZXkLtJVf562S_wTetpYjKuMOMMxcX7kiLiSPo0cm5S2KPtrpqGlltUYqwID0=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #f9f9f9; color: #777777; font-family: arial; font-size: x-large; font-style: italic; font-weight: bold;">"</span><span style="background-color: #f9f9f9; font-family: arial; font-size: x-large; font-style: italic;">Bollicine finissime sublimano la trama spumeggiante della Ribolla”</span></div><p></p>
<p class="MsoNormal"><span style="font-family: arial; font-size: large;"><u><span style="line-height: 107%;">Suolo:</span></u><span style="line-height: 107%;"> Ponca <o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><span><span style="line-height: 107%;"><u>Note di degustazione</u> : </span></span>Paglierino intenso il colore alla vista, con perlage regolare e duraturo al calice. Il profumo è ricco di frutta gialla matura e di agrumi, con sfumature floreali a fare da sottofondo, seguite infine da sottili e delicate note minerali. Il palato segue la stessa strada dell’olfatto, rivelandosi fragrante e fruttato, pieno e di lunga persistenza.</span></p>
<p class="MsoNormal"><span style="font-family: arial; font-size: large;"><u><span style="line-height: 107%;">Vendemmia</span></u><span style="line-height: 107%;">: tardo Settembre <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-family: arial; font-size: large;"><u><span style="line-height: 107%;">Produzione</span></u><span style="line-height: 107%;">: 10.000 bottiglie/anno</span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 20.3pt;"><span style="font-family: arial; font-size: large;"><span style="color: black;"><u>Abbinamento</u><span style="text-transform: uppercase;"> : </span>Ottimo da
stappare per l’aperitivo, è perfetto insieme con un bel vassoio di crudi di
mare.</span><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 20.3pt;"><o:p><span style="font-family: arial; font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 20.3pt; text-align: center;"><span style="font-family: arial;"><b><span style="color: black; font-size: x-large;"><a href="https://www.iclivi.wine/it/rosaspina-4/">Schioppettino IGT Venezia Giulia 2020</a></span></b><b style="font-size: x-large;"><o:p></o:p></b></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 20.3pt;"><span style="font-family: arial; font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGU4uT2qanZ0wn8EdivsIDozB97p3N9lYNrSxIcniAlZeTkwT1oI_QKVL21XBKhGX9XhiyvpI4u4NBNus9IbKsAtJq8wxLRu5mMSS7xGEVRanedwFcVNHuibcME00VpIJgrE4rO2ai6q4DcEZSBYae6q38zfyXVQQJ7JOomKLIjxNC8jbFJOa4YJg9=s1152" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGU4uT2qanZ0wn8EdivsIDozB97p3N9lYNrSxIcniAlZeTkwT1oI_QKVL21XBKhGX9XhiyvpI4u4NBNus9IbKsAtJq8wxLRu5mMSS7xGEVRanedwFcVNHuibcME00VpIJgrE4rO2ai6q4DcEZSBYae6q38zfyXVQQJ7JOomKLIjxNC8jbFJOa4YJg9=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><i style="font-family: arial; font-size: x-large; text-align: justify;"><span style="background: rgb(249, 249, 249); color: black; line-height: 107%;">“Dal vitigno rosso che meglio esprime il terroir delle
Colline Orientali, un vino che fa dell’eleganza il suo valore supremo</span>”</i></div><p class="MsoNormal" style="text-align: justify;"><i style="font-family: arial; font-size: x-large;"><u><br /></u></i></p><p class="MsoNormal" style="text-align: justify;"><i style="font-family: arial; font-size: x-large;"><u>Composizione varietale</u>: 100% Schioppettino.</i></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i><u>Note di degustazione</u>: Si caratterizza al naso per le note di frutti rossi, ciliegia ed anguria, con sottofondo speziato di pepe e liquirizia.</i></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i><u>Sito del Vigneto</u>: Vigna esposta a sud-est sulle colline di</i></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i><u>Prodotto</u>, in Provincia di Udine.</i></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i><u>Caratteristiche del vigneto</u>: composto di viti di circa 30 anni</i></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i><u>Suolo</u>: Ponca</i></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i><u>Vendemmia</u>: inizio Ottobre</i></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i><u>Abbinamento</u>: si accorderebbe alla perfezione con primi piatti e secondi di carne.</i></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i><br /></i></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial; font-size: large;"><i></i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;">Che dire… questo è amore per il proprio lavoro! E <b>quando il lavoro si fa bene, il risultato può essere solo eccellente!<span style="text-align: center;"> </span></b></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><span style="text-align: center;"> Complimenti ! Un brindisi all'<b><a href="https://www.iclivi.wine/it/">Azienza "I Clivi "</a></b>!!</span></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"><i style="text-align: center;"><br /></i></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: arial; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_wQmlE62bMRQVeKOjPvYmOsGWFaeTLDPiqX8wcRRG6vj8Nb13CbCht5opirJG134l_GCHnV5VCCJkuM5rC8ylvNudyXwRnClJcYJQ1-g7Vi7jGwGVMd1-b2TmA3pVdTU20BYon-NrzWpFXtuOJfrj2DCJFnYO_OcBThjqQXRM7BTaxu3O2Ler1tgf=s807" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="605" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_wQmlE62bMRQVeKOjPvYmOsGWFaeTLDPiqX8wcRRG6vj8Nb13CbCht5opirJG134l_GCHnV5VCCJkuM5rC8ylvNudyXwRnClJcYJQ1-g7Vi7jGwGVMd1-b2TmA3pVdTU20BYon-NrzWpFXtuOJfrj2DCJFnYO_OcBThjqQXRM7BTaxu3O2Ler1tgf=w480-h640" width="480" /></a></span></div><span style="font-family: arial; font-size: large;"><br /><i style="text-align: center;"><br /></i></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="background-color: white; font-size: 16px; text-align: left;"><span style="color: #2b00fe;"></span></span></p><blockquote style="text-align: center;"><span style="color: #2b00fe;"><span style="font-family: arial;">"Non è quello che ti succede che determina gran parte del tuo futuro. Quello che accade, capita a tutti noi. Ciò che conta è come reagisci a ciò che accade.“</span></span></blockquote><p style="text-align: center;"><span style="color: #2b00fe;"> <span style="font-family: arial;"> Zig Ziglar</span></span></p><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16px; text-align: left;" /><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 16px; text-align: left;" /><br /><p></p><div style="text-align: justify;"><br /></div>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com1tag:blogger.com,1999:blog-202620851302946047.post-82569981717367434102021-09-19T11:51:00.000+02:002021-09-19T11:51:05.481+02:00 Crêpes di lenticchie rosse<p><span style="font-family: georgia; font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDKh_fAWW2_kmSxvjjZ7vUevtF2YLYEXMTk5KQDFQek-CjpWlvu0NqxFxqsC0N64N_vthJ1EBfU6iFj1t8nnMFu-oOFF0zjkB9ODHJfOUq92DdXM_tdMK8E5kPsL7t4CB4zCCzqZYVK0/s2048/6+crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDKh_fAWW2_kmSxvjjZ7vUevtF2YLYEXMTk5KQDFQek-CjpWlvu0NqxFxqsC0N64N_vthJ1EBfU6iFj1t8nnMFu-oOFF0zjkB9ODHJfOUq92DdXM_tdMK8E5kPsL7t4CB4zCCzqZYVK0/w640-h480/6+crepes.jpg" width="640" /></a></span></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><span style="background-color: white; color: #333333; text-align: left;">Le<b> Crêpes</b></span><b> di lenticchie rosse</b> sono una <span style="background-color: white; color: #333333;">variante delle </span><a href="https://www.cookist.it/ricetta-base-per-crepes-dolci-e-salate/" rel="nofollow" style="background-color: white; color: black; display: inline; margin: 0px; outline: none; padding: 0px; text-decoration-line: none;" target="_blank" title="Crepes dolci e salate: la ricetta base">classiche crêpes</a>, ma <span style="background-color: white; color: #1a1a1a;">senza uova, senza latte e senza farina, </span><span style="background-color: white; color: #333333;">ideali da farcire con verdure , salumi, salmone e gustare a pranzo o a cena, ma </span><span style="background-color: white; color: #333333;">ottime anche per la colazione con un po' di marmellata .</span></span></p><p style="text-align: center;"><span style="color: red; font-family: georgia; font-size: large;"><span style="background-color: white;">Ingredienti</span></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><span style="background-color: white; color: #333333;">1 bicchiere di lenticchie rosse decorticate</span></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><span style="background-color: white; color: #333333;">2 bicchieri di acqua </span></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><span style="background-color: white; color: #333333;">sale</span></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><span style="background-color: white; color: #333333;"><br /></span></span></p><p><span style="font-family: georgia; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9kBqsJeP4Vt94ms_s5s8MN77piDdmnPC66aFwME3vYpsmN8vB3M45CHom7TRsPYBK1IqhlCTPh-3w-K4pxVFAKUU8o6p6qTkFUkRr_tfMe5AueQPn2Zvg93rEaU7nAiYb11eCinSi4E/s2048/4+crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9kBqsJeP4Vt94ms_s5s8MN77piDdmnPC66aFwME3vYpsmN8vB3M45CHom7TRsPYBK1IqhlCTPh-3w-K4pxVFAKUU8o6p6qTkFUkRr_tfMe5AueQPn2Zvg93rEaU7nAiYb11eCinSi4E/w480-h640/4+crepes.jpg" width="480" /></a></span></div><span style="font-family: georgia; font-size: large;"><span style="background-color: white; color: #333333;"><p style="text-align: justify;">Per preparare le nostre <a href="https://www.cookist.it/ricetta-base-per-crepes-dolci-e-salate/" rel="nofollow" style="color: black; display: inline; margin: 0px; outline: none; padding: 0px; text-decoration-line: none;" target="_blank" title="Crepes dolci e salate: la ricetta base"> crêpes</a> mettiamo in ammollo 1 bicchiere di lenticchie rosse con 2 bicchieri di acqua per almeno 3 ore, o se volete anche tutta la notte . Frulliamo le lenticchie con la loro acqua , con un frullatore a immersione fino a ottenere una crema senza grumi . Possiamo aggiungere un pizzico di sale .</p></span></span><p></p><p></p><div style="text-align: justify;"><span style="color: #333333; font-family: georgia; font-size: x-large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyhe_pYfQaojlN2vtgUwuqFhCsnMHY2QBrvYcmZy1tLsgHLRXniC3EJCA42bIdONHSGgqCl0vofqenPb0EeiV2xxTse0IZVQ6ggQoj-SG8wiEczejUX7Xu5HhD0mPEet7Ns_TOY1D5i4/s2048/crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyhe_pYfQaojlN2vtgUwuqFhCsnMHY2QBrvYcmZy1tLsgHLRXniC3EJCA42bIdONHSGgqCl0vofqenPb0EeiV2xxTse0IZVQ6ggQoj-SG8wiEczejUX7Xu5HhD0mPEet7Ns_TOY1D5i4/w640-h480/crepes.jpg" width="640" /></span></a></div><p style="background-color: white; color: #333333; margin: 0px 0px 40px; outline: none; padding: 0px; text-align: justify;"><span style="font-family: georgia; font-size: x-large;"><br /></span></p><p style="background-color: white; color: #333333; margin: 0px 0px 40px; outline: none; padding: 0px; text-align: justify;"><span style="font-family: georgia; font-size: large;">Versiamo mezzo mestolo di impasto in una padella antiaderente unta con un po' di olio extravergine di oliva e stendiamolo bene inclinando la padella.</span><span style="font-family: georgia; font-size: x-large;"> </span></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLQ09x0NhQw200EaUPX1XmVetRG1QS5fkmmDkArKq577wqxc1XH1dX87m_5WBzTT-fBrhVYUCRyZ9QheUdibmwdRMfJUzWfb7b92EsTJuxiYLFH-WG3YKUqbXUSfpmy-L5jXbST2liDE/s2048/2+crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLQ09x0NhQw200EaUPX1XmVetRG1QS5fkmmDkArKq577wqxc1XH1dX87m_5WBzTT-fBrhVYUCRyZ9QheUdibmwdRMfJUzWfb7b92EsTJuxiYLFH-WG3YKUqbXUSfpmy-L5jXbST2liDE/w480-h640/2+crepes.jpg" width="480" /></span></a></div><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><br /></span></p><p style="text-align: justify;"><span style="background-color: white; color: #333333;"><span style="font-family: georgia; font-size: large;">Cuociamo 3 minuti per parte, rigirandole delicatamente quando iniziano a formarsi dei buchetti nell'impasto. Una volta pronte sistemiamole una sull'altra in un piatto e lasciamole intiepidire. </span></span></p><br /><div class="separator" style="clear: both; font-family: georgia; font-size: x-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0xJT9NC38IUZcJcaLLUYZclI7hWnVFzmvq6k1v-I7BikgjlErIqAAdQbq3jnffi3q3zQZLK7pgm8TbH2VGBCc4A-KEqKaj5z-ZpwB0GbgrIf14ZbV_Dop0BkIG0rAQH20JHYck6fplY/s2048/1+crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0xJT9NC38IUZcJcaLLUYZclI7hWnVFzmvq6k1v-I7BikgjlErIqAAdQbq3jnffi3q3zQZLK7pgm8TbH2VGBCc4A-KEqKaj5z-ZpwB0GbgrIf14ZbV_Dop0BkIG0rAQH20JHYck6fplY/w640-h480/1+crepes.jpg" width="640" /></a></div><p style="text-align: center;"><span style="background-color: white; color: #333333;"><span style="font-family: georgia; font-size: large;">Le nostre crêpes di lenticchie all'acqua sono pronte e possiamo farcirle come più ci piace. </span></span></p><p><br /></p><br /><div class="separator" style="clear: both; font-family: georgia; font-size: x-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORvr2GHXm1tNtthOUz_nwP4rSaAd_rikQghyphenhyphenrLB4aLHgXzt6wKWpe__B-gHAfYcypyX4IkzlnHG_XXgWLh7__nr2a9XN7QnsKBRQTlwtO8tG542lAG1gpbhZj3Fkvrzqulf37JU2Rih0/s2048/3+crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORvr2GHXm1tNtthOUz_nwP4rSaAd_rikQghyphenhyphenrLB4aLHgXzt6wKWpe__B-gHAfYcypyX4IkzlnHG_XXgWLh7__nr2a9XN7QnsKBRQTlwtO8tG542lAG1gpbhZj3Fkvrzqulf37JU2Rih0/w480-h640/3+crepes.jpg" width="480" /></a></div><p><br /></p><span style="font-family: georgia; font-size: large;"><div style="text-align: center;">Si lasciano arrotolare facilmente senza rompersi.</div></span><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><div class="separator" style="clear: both; font-family: georgia; font-size: x-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9J45gEroM3z61Tg6CNhr9qq06K0WPozX0Z7mFFmuTOs3StpgNIBbC6mGiWhYoWme5Wy5QywLBCFzKMBj917Tfs2rqSMbO0B4ybs2Gd_PIiXIELWjHkiIKAGQp2TgGXPOB5kpQv9MdDY/s2048/5+crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9J45gEroM3z61Tg6CNhr9qq06K0WPozX0Z7mFFmuTOs3StpgNIBbC6mGiWhYoWme5Wy5QywLBCFzKMBj917Tfs2rqSMbO0B4ybs2Gd_PIiXIELWjHkiIKAGQp2TgGXPOB5kpQv9MdDY/w480-h640/5+crepes.jpg" width="480" /></a></div><p style="text-align: center;"><span style="font-family: georgia; font-size: large;">Io le ho farcite con prosciutto cotto, rucola caprino e avocado.</span></p><br /><div class="separator" style="clear: both; font-family: georgia; font-size: x-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiCevmJdTTyuQOSUE6pQwOuKZbe1gHDFFVsJ3Fw80H5ejeiOAOgV7PEezEQ3kVz62ll6DqsfwVCOoqKz8dR4EMxFiIzBG6oG6apWLOzrmRr8OIWqT2mCvs3S08Lfs-GgGWbVfwF5FhRM/s2048/8+crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiCevmJdTTyuQOSUE6pQwOuKZbe1gHDFFVsJ3Fw80H5ejeiOAOgV7PEezEQ3kVz62ll6DqsfwVCOoqKz8dR4EMxFiIzBG6oG6apWLOzrmRr8OIWqT2mCvs3S08Lfs-GgGWbVfwF5FhRM/w480-h640/8+crepes.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; font-family: georgia; font-size: x-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnP19eKmDWz_3COUavvu3FzwNkzZRv2YwB5jrWa5x5L9YgUt9Qp5vwBhqB4XdJhwQ73FakdqAY2VNcl7wiQcEN2I-HGv3l4BdJjJuI89GstCAS5fXaC97BgNuZEIn5EvWkShkKd4iyIM/s2048/7+crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnP19eKmDWz_3COUavvu3FzwNkzZRv2YwB5jrWa5x5L9YgUt9Qp5vwBhqB4XdJhwQ73FakdqAY2VNcl7wiQcEN2I-HGv3l4BdJjJuI89GstCAS5fXaC97BgNuZEIn5EvWkShkKd4iyIM/w480-h640/7+crepes.jpg" width="480" /></a></div><br /><div style="text-align: center;"><b style="color: #1a1a1a; font-family: georgia; font-size: x-large; text-align: justify;">Buon appetito!</b></div><div style="text-align: center;"><b style="font-family: georgia; font-size: x-large; text-align: justify;"><span style="color: #2b00fe;"><br /></span></b></div><div style="text-align: center;"><span style="color: #2b00fe;"><span style="background-color: white; font-family: roboto, sans-serif; font-size: 18px; text-align: start;">“Godetevi la vita, è tutto ciò che abbiamo.”</span><br style="background-color: white; box-sizing: border-box; font-family: roboto, sans-serif; font-size: 18px; text-align: start;" /><span style="background-color: white; font-family: roboto, sans-serif; font-size: 18px; text-align: start;">Morrissey</span></span></div><p></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com0tag:blogger.com,1999:blog-202620851302946047.post-52591426357925107772021-03-24T20:28:00.000+01:002021-03-24T20:28:01.165+01:00Baccalà al forno <p style="text-align: center;"><span></span></p><div class="separator" style="clear: both; color: red; font-family: georgia; font-size: x-large; text-align: center;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY1G4rbJjYdqml2m9yrrmeFoGNdf1dnRb63aC5jwmqx6CmQ7u-tHaYHVgOb1gFy01PiG5XMnK4ao8bqtsD8suaWfWSmtpIT8VX9YPP-STJxDTYYWAwlJZ44UuoqK4M5zdITzIgcuPO-c/s2048/IMG_20210323_201136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baccalà al forno" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY1G4rbJjYdqml2m9yrrmeFoGNdf1dnRb63aC5jwmqx6CmQ7u-tHaYHVgOb1gFy01PiG5XMnK4ao8bqtsD8suaWfWSmtpIT8VX9YPP-STJxDTYYWAwlJZ44UuoqK4M5zdITzIgcuPO-c/w640-h480/IMG_20210323_201136.jpg" width="640" /></a></span></div><span><span style="background-color: white; text-align: start;"><div style="color: #52596a; font-family: "Varela Round", "Helvetica Neue", Verdana, sans-serif; font-size: 14px; text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Il <em style="box-sizing: inherit; display: inline; margin: 10px 0px 0px; outline: 0px !important;"><b>baccalà al forno</b></em> è un secondo piatto semplice ma gustoso, che permette di deliziare il palato, senza spendere troppo tempo in cucina.</span></div></span></span><p></p><p style="text-align: center;"><span style="color: red; font-family: georgia; font-size: large;"><i> Ingredienti </i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>800 g di baccalà ammollato</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>400 g di polpa di pomodoro</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i> 1 cucchiaiata di di capperi</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>2 spicchi di aglio</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>un po' di prezzemolo</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>farina</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>olio</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>sale</i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>pepe</i></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Per preparare il <b>baccalà al forno</b>, occorre iniziare facendo scaldare a fuoco medio qualche cucchiaio di olio e gli spicchi di aglio . </span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Aggiungiamo quindi la passata di pomodoro, il prezzemolo e i capperi. Aggiustiamo di sale e pepe e cuociamo per circa 15 minuti con la fiamma al minimo.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;"></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Eliminiamo l'aglio a cottura ultimata.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoexYKQsFM0qQn0Kv0ScQMrpLlkP55mebRfdqrPWCOnGhiYPwud2cIGIEBlNJnDTjvrZLYd2ChAELCq2tfgaPZTReWEOBmcOO0p8WuhWYBHA9zhVxc4zRrukrmHknxxTLoIiV8XHtCdcM/s1810/IMG_20210323_075948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1810" data-original-width="1728" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoexYKQsFM0qQn0Kv0ScQMrpLlkP55mebRfdqrPWCOnGhiYPwud2cIGIEBlNJnDTjvrZLYd2ChAELCq2tfgaPZTReWEOBmcOO0p8WuhWYBHA9zhVxc4zRrukrmHknxxTLoIiV8XHtCdcM/w612-h640/IMG_20210323_075948.jpg" width="612" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Nel frattempo puliamo bene il baccalà da pelle e lische e tagliamolo in grossi pezzi.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Asciughiamoli e infariniamoli leggermente. Facciamoli friggere in abbondante olio bollente, da entrambi i lati, quindi disponiamoli in un solo strato in una pirofila da forno.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWszbaRgMX26mFq_wtOXrFFWJAs6lBLoSw8o_tRungNDRtfdq3SyFYiWkgagHbjBzib5PmJe64X7Ha0Cr9aNgvvqeWxifAmnzQCqjBpczMlKPMglMMOqFjURi84fyJJJ811QIIQLlMo0/s823/IMG_20210323_075937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="823" data-original-width="649" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWszbaRgMX26mFq_wtOXrFFWJAs6lBLoSw8o_tRungNDRtfdq3SyFYiWkgagHbjBzib5PmJe64X7Ha0Cr9aNgvvqeWxifAmnzQCqjBpczMlKPMglMMOqFjURi84fyJJJ811QIIQLlMo0/w504-h640/IMG_20210323_075937.jpg" width="504" /></span></a></div><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Ricopriamo con la salsa di pomodoro e facciamo cuocere in forno a 150 gradi per 30 minuti.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJ14LnuRuoguIXkP_Ach51eBivHC42xKPPwadWUD4n7To-Hv4twoY1u_6eNgiCHGGu3eP_Amu9DlAN_zQOsmgfPJJXQTyYb7NIFyHWK51c2kUj2CcbnRjg0VfHl54PLg-377gu6NVZhQ/s2048/IMG_20210323_080243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img alt="baccalà al forno" border="0" data-original-height="2048" data-original-width="1671" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJ14LnuRuoguIXkP_Ach51eBivHC42xKPPwadWUD4n7To-Hv4twoY1u_6eNgiCHGGu3eP_Amu9DlAN_zQOsmgfPJJXQTyYb7NIFyHWK51c2kUj2CcbnRjg0VfHl54PLg-377gu6NVZhQ/w522-h640/IMG_20210323_080243.jpg" width="522" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Serviamo in tavola in tutta la sua bontà!</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XiAXIZEW7Qyfesqs8eFteJQ_-W4TUAbX-MUw6P3Oz-jf-zamO3HLIlPaSMoWt6AwPCBWkCKBkyiZqxXstRgZWgCk1B3cTLhqxy0dXFL4_MAHLh9SxhDFBuo0Ga240-0lpmGsV9HUsEc/s2048/IMG_20210323_201130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XiAXIZEW7Qyfesqs8eFteJQ_-W4TUAbX-MUw6P3Oz-jf-zamO3HLIlPaSMoWt6AwPCBWkCKBkyiZqxXstRgZWgCk1B3cTLhqxy0dXFL4_MAHLh9SxhDFBuo0Ga240-0lpmGsV9HUsEc/w480-h640/IMG_20210323_201130.jpg" width="480" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span></div><p></p><p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><b>Buon appetito</b></span></p><p style="text-align: center;"><span style="color: #2b00fe; font-family: georgia; font-size: large;"><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 15px; text-align: start;"></span></span></p><blockquote><span style="color: #2b00fe; font-family: georgia; font-size: large;"><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 15px; text-align: start;">Non sono d’accordo con te, ma siccome sono tollerante, ti lascio la possibilità di essere d’accordo con me.</span><br style="background-color: white; box-sizing: border-box; font-family: Verdana, Geneva, sans-serif; font-size: 15px; text-align: start;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 15px; text-align: start;"><b>(Aleksandar Baljak)</b></span></span></blockquote><span style="color: #2b00fe; font-family: georgia; font-size: large;"><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 15px; text-align: start;"></span></span><p></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;"><br /></span></p><p style="text-align: justify;"><br /></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com0tag:blogger.com,1999:blog-202620851302946047.post-13564304501728855412021-03-20T16:38:00.004+01:002021-03-20T16:38:51.088+01:00Rose del deserto con le mandorle<p style="text-align: center;"><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwqhEc7FIzHQSHW5KuT4iGiGuBXVo2dZAibxHRaXa4y7mfmp9Ayva8pGbBc-lGfakUV0r4cp8cqkUkbKDO4y9x4gTBKQxYy7gyRYvKAa-L8ZXxHJi3jzfdcSoBE-5j0-7U48ErclGwyc/s2048/rose+deserto+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose del deserto con le mandorle" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwqhEc7FIzHQSHW5KuT4iGiGuBXVo2dZAibxHRaXa4y7mfmp9Ayva8pGbBc-lGfakUV0r4cp8cqkUkbKDO4y9x4gTBKQxYy7gyRYvKAa-L8ZXxHJi3jzfdcSoBE-5j0-7U48ErclGwyc/w480-h640/rose+deserto+3.jpg" width="480" /></a></i></div><i><br /></i><p></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Le <b>rose del deserto con le mandorle</b> sono dei biscotti croccanti fuori e morbidi dentro.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;"></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">La croccantezza è data dai corn flakes che ne ricoprono tutta la superficie dandone la forma <span style="background-color: white; text-align: left;"> delle </span><span style="background-color: white; border: 0px none; font-weight: 700; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">formazioni</span><span style="background-color: white; text-align: left;"> sedimentarie tipiche dei paesaggi </span><span style="background-color: white; border: 0px none; font-weight: 700; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">desertici.</span></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">L'interno morbido è arricchito con gocce di cioccolato e uvetta.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Si preparano velocemente e si conservano per giorni.</span></p><p style="text-align: center;"><i><span style="color: red; font-family: georgia; font-size: large;"><br /></span></i></p><p style="text-align: center;"><i><span style="color: red; font-family: georgia; font-size: large;"> Ing</span></i><i><span style="color: red; font-family: georgia; font-size: large;">redienti</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">100 g di farina O</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">100 g di mandorle frullate </span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">50 g di fecola</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">100 g di burro</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">100 g di zucchero</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">1 bustina di vanillina</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">60 g di gocce di cioccolato</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">60 g di uva sultanina</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">1 uovo</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">1 pizzico di sale</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;">100 g di corn flakes</span></i></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;"><br /></span></i></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: large;">Per preparare le <b>rose del deserto con le mandorle</b> come prima cosa dobbiamo preparare l'impasto. Mettiamo insieme tutti gli ingredienti tranne i corn flakes e lavoriamoli fino ad ottenere un composto morbido. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_NuSHepGGlbKj5cXjU3ULK039nq43A30bf3QH-ofEuwdCG1i4pgL_UfCYVSbuwteYb-ygajrGFAuMISUJYyGd07u_Dem9LKQcqFNl0uQZtq9wVylaVhFV_S3ctlgBsxsU0Xhs9n2aQA/s2048/rose+deserto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose del deserto con le mandorle" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_NuSHepGGlbKj5cXjU3ULK039nq43A30bf3QH-ofEuwdCG1i4pgL_UfCYVSbuwteYb-ygajrGFAuMISUJYyGd07u_Dem9LKQcqFNl0uQZtq9wVylaVhFV_S3ctlgBsxsU0Xhs9n2aQA/w480-h640/rose+deserto.jpg" width="480" /></a></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Preleviamo piccoli pezzi e formiamo delle palline che faremo rotolare in un piatto con i corn flakes. Schiacciamo un po' tra le mani per far aderire bene .</span></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWZrRvVVmikmLnTDLDKptqD3EjKytuijE0RehrTjO5Fu-kn5-Xnxudy6Y1kSCHiXp5xPYbyLK7D8X0eCQRoCeDrVYHEc1GE7ZkIPOpxT34BBsiSMkA79LM6Z4bZ3Y2sN6zh6DisU3cao/s2048/rose+deserto+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWZrRvVVmikmLnTDLDKptqD3EjKytuijE0RehrTjO5Fu-kn5-Xnxudy6Y1kSCHiXp5xPYbyLK7D8X0eCQRoCeDrVYHEc1GE7ZkIPOpxT34BBsiSMkA79LM6Z4bZ3Y2sN6zh6DisU3cao/w480-h640/rose+deserto+5.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: large;">Disponiamo le <b>rose del deserto con le mandorle</b> su una teglia ricoperta di carta forno e poniamo in forno caldo a cuocere per 15 minuti a 180°.</span></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXp5dxpu4UsUXZaNM-_Guq7Jx0xY11138eN6hqbKCyQ_gaXm75mPqqu8PAM_K8UJ0RHWlMR1CrbNhYxlUlDYOhlcgVKN-odgTydAQbwecYFf1S1I7_wm6lXtjqY43Gqs-U5ZxxkgEBYs/s2048/rose+deserto+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXp5dxpu4UsUXZaNM-_Guq7Jx0xY11138eN6hqbKCyQ_gaXm75mPqqu8PAM_K8UJ0RHWlMR1CrbNhYxlUlDYOhlcgVKN-odgTydAQbwecYFf1S1I7_wm6lXtjqY43Gqs-U5ZxxkgEBYs/w480-h640/rose+deserto+6.jpg" width="480" /></a></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;">Una volta cotte le<b> rose del deserto con le mandorle</b> vanno fatte raffreddare.</span></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixa_DXUHIBG7_DPNy_iJ_LXhU5_No-l83Ky7iJ0GEx5z7K_ykvnjyRilKad04rppJwXg_IUHpmaUqqjuCwlWvdd_VIEw1hw6W0kAto2A6SwjiGW9HkJ-mfAXzdhV0A51KDIy-Ku8kXBf0/s2048/rose+deserto+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose del deserto con le mandorle" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixa_DXUHIBG7_DPNy_iJ_LXhU5_No-l83Ky7iJ0GEx5z7K_ykvnjyRilKad04rppJwXg_IUHpmaUqqjuCwlWvdd_VIEw1hw6W0kAto2A6SwjiGW9HkJ-mfAXzdhV0A51KDIy-Ku8kXBf0/w480-h640/rose+deserto+1.jpg" width="480" /></a></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;">Cospargiamole con abbondante zucchero a velo </span></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLTxZQMtTtTzZ0OT2ErGM89WQz-xHAuf7utOzjfjq2xUd2JdV0bT0mbM4DWfRgPkymup2ePP4hYor-B60GULiAuqlT6Al-OFJOQJSLbkStu3XtPLmNfKSW2j5tzasFuJz7syM8ohMuzU/s2048/rose+deserto+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose del deserto con le mandorle" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLTxZQMtTtTzZ0OT2ErGM89WQz-xHAuf7utOzjfjq2xUd2JdV0bT0mbM4DWfRgPkymup2ePP4hYor-B60GULiAuqlT6Al-OFJOQJSLbkStu3XtPLmNfKSW2j5tzasFuJz7syM8ohMuzU/w480-h640/rose+deserto+8.jpg" width="480" /></a></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;">Si conservano per più giorni in un contenitore di latta chiuso.</span></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie7gGtsqwDbnFNXD9AiNisQ9hF7b4fqQVEqT05mvcYhVl8hYo52sVxy3cpbYLWxTzj0Ox-1n7Hda0tgElNZ-ZU-YeBF4qosbmRBbzNPw5SSamjzpF0uiGXM2kkYd7xaNgpqXPfKz5Ofc/s2048/rose+deserto+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie7gGtsqwDbnFNXD9AiNisQ9hF7b4fqQVEqT05mvcYhVl8hYo52sVxy3cpbYLWxTzj0Ox-1n7Hda0tgElNZ-ZU-YeBF4qosbmRBbzNPw5SSamjzpF0uiGXM2kkYd7xaNgpqXPfKz5Ofc/w480-h640/rose+deserto+4.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><b><span style="color: #2b00fe; font-family: georgia; font-size: large;">Buon appetito!</span></b></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><b><span style="color: #2b00fe; font-family: georgia; font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; font-style: italic; text-align: center;"><span style="background-color: white; color: #2b00fe; font-family: georgia; font-size: large; text-align: left;">Nessuno ha mai commesso un errore più grande di colui che non ha fatto niente perché poteva fare troppo poco.”</span></div><blockquote style="background-color: white; border: 0px; color: #555555; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13.2px; margin: 0px; padding: 10px 30px 0px 0px; quotes: none; vertical-align: baseline;"><p style="border: 0px; font-size: 16px; line-height: 25px; margin: 10px 0px 0px; padding: 0px; vertical-align: baseline;"></p></blockquote><blockquote><p style="background-color: white; border: 0px; margin: 10px 0px 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia; font-size: medium;">Edmund Burke</span></p></blockquote><p style="background-color: white; border: 0px; margin: 10px 0px 0px; padding: 0px; text-align: right; vertical-align: baseline;"></p><p style="text-align: center;"></p><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; font-style: italic; text-align: center;"><br /></div><br /><span style="font-family: georgia; font-size: large; font-style: italic;"><br /></span><p></p><p style="text-align: center;"><i><span style="font-family: georgia; font-size: large;"><br /></span></i></p><p><br /></p>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com2tag:blogger.com,1999:blog-202620851302946047.post-57013479713137618462021-02-09T21:00:00.002+01:002021-02-09T21:15:35.008+01:00Torta al nocino <p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvZmShJxNJLnrCjX0VigyeFUEx9BH1xhsszCj3Ek35K3UQJM_iALudGQQm7wl2z0KLKQT47C0QFEDQwAfKDCgyYLDA0HAO7k9xdV0nHXBmuIOYeThJuAyyjfWrLdGSFyunOCOCAzNWdw/s2048/torta+nocino+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvZmShJxNJLnrCjX0VigyeFUEx9BH1xhsszCj3Ek35K3UQJM_iALudGQQm7wl2z0KLKQT47C0QFEDQwAfKDCgyYLDA0HAO7k9xdV0nHXBmuIOYeThJuAyyjfWrLdGSFyunOCOCAzNWdw/w640-h480/torta+nocino+7.jpg" width="640" /></a></div><br /><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"><span style="font-family: georgia; font-size: large;">La <b>Torta al nocino</b> è un dolce dal sapore sorprendente. E' a base di cioccolato, amaretti, mandorle e liquore <b>Nocin</b>o, ma senza l'aggiunta di farina e lievito. E' una ricetta dello chef Persegani.</span></p></blockquote><p><br /></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: center;"> <span style="color: red; font-family: georgia; font-size: large;"> Ingredienti </span> </p></blockquote><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>6 uova,</i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>100 g di burro morbido</i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>200 g di amaretti </i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>200 g di zucchero</i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>300 g di mandorle</i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>100 g di cioccolato fondente</i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>1/2 bicchiere di liquore Nocino</i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;"><i>1 bustina di vanillina</i></span></div><div><span style="font-family: georgia; font-size: large;"><i><br /></i></span></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">Tritare grossolanamente le mandorle, gli amaretti e il cioccolato fondente.</span></div></blockquote><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxdWSko3gojxCgLNQBy03jU0n-OuCY9p7ld4OcHRWy7PWMJuvnHItYKIcwFqhNI6VyMc9yCf-X2Nc0AUKCo7ZQNsP7nyLvJtu98RvcZ1xSmaRdJoHNoslqNhSseYTKC08NmkPjm3E_zc/s2048/torta+nocino.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxdWSko3gojxCgLNQBy03jU0n-OuCY9p7ld4OcHRWy7PWMJuvnHItYKIcwFqhNI6VyMc9yCf-X2Nc0AUKCo7ZQNsP7nyLvJtu98RvcZ1xSmaRdJoHNoslqNhSseYTKC08NmkPjm3E_zc/w480-h640/torta+nocino.jpg" width="480" /></a></div><br /></div><div><span style="font-family: georgia; font-size: large;">Trasferire il composto ottenuto in una ciotola e aggiungere il liquore Nocino.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5rCR7PN3knMMhF3wy9YWngyP-69gpw8DEvLJQWSdyu1R8K8lsxpMqOCeXgo9AnIGozUyTZEr71D7WLRKNc1Rx_SNku-cLcmpRJ2zZ6-q1jYNZBPI2OAumFp_BtIoheotoLs2bjCKwiA/s2048/torta+nocino2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5rCR7PN3knMMhF3wy9YWngyP-69gpw8DEvLJQWSdyu1R8K8lsxpMqOCeXgo9AnIGozUyTZEr71D7WLRKNc1Rx_SNku-cLcmpRJ2zZ6-q1jYNZBPI2OAumFp_BtIoheotoLs2bjCKwiA/w480-h640/torta+nocino2.jpg" width="480" /></a></div><br /></div><div><span style="font-family: georgia; font-size: large;">Montare a parte i tuorli con lo zucchero, unire il burro a pomata e la vanillina.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1DYR9wpSuzGK2cv-WIlPxmMzj5sh52NVHQfAQOb82lJ2-sD9NJW3iFJsDapJUdXmVEvNCtIIWDAXOJAQsaDd3c4yr5zlBLgrjvtzjt-hcggpF0OrYSF6-su9RlbXozJO4U04bbvlwog/s2048/torta+nocino3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1DYR9wpSuzGK2cv-WIlPxmMzj5sh52NVHQfAQOb82lJ2-sD9NJW3iFJsDapJUdXmVEvNCtIIWDAXOJAQsaDd3c4yr5zlBLgrjvtzjt-hcggpF0OrYSF6-su9RlbXozJO4U04bbvlwog/w480-h640/torta+nocino3.jpg" width="480" /></a></div><br /></div><div><span style="font-family: georgia; font-size: large;">Aggiungere il composto di amaretti, mandorle e cioccolato fondente.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Montare a neve ferma gli albumi ed unirli, con movimenti dal basso verso l’alto, all'impasto fatto in precedenza.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Versare il tutto in uno stampo imburrato e infarinato e porre in forno preriscaldato a 180°C per circa 40 minuti facendo la prova stecchino per assicurarsi della cottura. </span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn97a0UA8JQjn06Zr3kpCyAFiut7Wl8wTVHgZZvHPr20bXKa4Rj7crDxskROy3Nt-k9zswD69BGsUSWp0FBmB1l2wKlTLWoTCheWBNIRr-CBCUdxe9H-xD39kAn5zdWzGp24vyQeyYjiw/s2048/torta+nocino4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn97a0UA8JQjn06Zr3kpCyAFiut7Wl8wTVHgZZvHPr20bXKa4Rj7crDxskROy3Nt-k9zswD69BGsUSWp0FBmB1l2wKlTLWoTCheWBNIRr-CBCUdxe9H-xD39kAn5zdWzGp24vyQeyYjiw/w480-h640/torta+nocino4.jpg" width="480" /></a></div><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Lasciare raffreddare prima di sformare. </span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGenlk2pwHBC-Z_y7LojycUq7DMGMIrp1BKJ9ExCXjK81sb4RPu6W8Nw56rmfnCR6cpN5axUBovZnNWszE1DaU2c6_T8rAWULhuUpNx8WPLVTzvl8m5QUjg5x7juUSgruO2Oj7hDTmfGg/s1702/torta+nocino5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1660" data-original-width="1702" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGenlk2pwHBC-Z_y7LojycUq7DMGMIrp1BKJ9ExCXjK81sb4RPu6W8Nw56rmfnCR6cpN5axUBovZnNWszE1DaU2c6_T8rAWULhuUpNx8WPLVTzvl8m5QUjg5x7juUSgruO2Oj7hDTmfGg/w640-h624/torta+nocino5.jpg" width="640" /></a></div><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: large;">Spolverizzare con un zucchero a velo </span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlmUJB2Hgh3dvE-Fyo285wDLTsxANEsbUvNiwDOMttluSfDEnJ7tGK9KdtMx89j5J5SAy6vVgY-WBNzYBrF7LCYaWKFMxF-Pc9Cha67A44_4Wpum4fyZ-7WGLRUBZBahVtjG7cX5bCuo/s1152/torta+nocino6.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlmUJB2Hgh3dvE-Fyo285wDLTsxANEsbUvNiwDOMttluSfDEnJ7tGK9KdtMx89j5J5SAy6vVgY-WBNzYBrF7LCYaWKFMxF-Pc9Cha67A44_4Wpum4fyZ-7WGLRUBZBahVtjG7cX5bCuo/w480-h640/torta+nocino6.jpg" width="480" /></a></div><br /><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;">Buona, profumata, umida al centro e croccante in superficie!</span></div></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgot8tsZfTyX3jdz5I7HBgRLf-ZoYYKPzBS1Mdf_XnViRzfJ719nbqdPA1yPKtsCMkGUSDEcswJ-hlXx6ekriZuWqwRICFulieMKA7uQOpK1XE9LeXKZTF6WVveyL_TxD72UmHE1ize_5A/s2048/torta+nocino9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgot8tsZfTyX3jdz5I7HBgRLf-ZoYYKPzBS1Mdf_XnViRzfJ719nbqdPA1yPKtsCMkGUSDEcswJ-hlXx6ekriZuWqwRICFulieMKA7uQOpK1XE9LeXKZTF6WVveyL_TxD72UmHE1ize_5A/w480-h640/torta+nocino9.jpg" width="480" /></a></div><div style="text-align: center;"><span style="font-weight: 700;"><br /></span></div><span style="font-family: georgia; font-size: large;"><div style="font-weight: bold; text-align: center;">Buon appetito!</div><div style="font-weight: bold; text-align: center;"><br /></div><div style="text-align: center;"><blockquote class="clearfix" style="background-color: white; border-left: 0px; box-sizing: border-box; font-family: "Ubuntu Condensed", sans-serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.2; margin: 0px 19px; min-height: 99px; padding: 0px; text-align: justify;"><div style="text-align: center;"><span style="color: #2b00fe;"><b>Non si ricordano i giorni, si ricordano gli attimi.<span style="background-color: transparent; font-family: georgia; font-size: x-large;"> </span></b></span></div></blockquote><blockquote class="clearfix" style="background-color: white; border-left: 0px; box-sizing: border-box; font-family: "Ubuntu Condensed", sans-serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.2; margin: 0px 19px; min-height: 99px; padding: 0px; text-align: justify;"><div style="text-align: center;"><span style="font-size: 16px; text-transform: uppercase;"><span style="color: #2b00fe;"><b>CESARE PAVESE</b></span></span></div></blockquote><div class="tags" style="background-color: white; box-sizing: border-box; color: #999999; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 0.9em; font-weight: bold; line-height: 1.2em; margin-bottom: 5px; margin-left: 0px; padding-top: 5px; text-align: right; white-space: nowrap;"><br /></div></div></span></div>anna solo cose buonehttp://www.blogger.com/profile/10348005014244088513noreply@blogger.com11