tag:blogger.com,1999:blog-46282818398271151832024-03-12T16:07:33.907-07:00FOOD AND WINEDEDICATO A CHI AMA LA BUONA CUCINA
L'ARTE DEL CUCINARE E L'ARTE DELL'ABBINAMENTO
CIBO VINO...Unknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4628281839827115183.post-79857754415231172102018-04-01T10:21:00.002-07:002018-04-01T10:21:31.123-07:00Ricetta pasticcini alla banana<b>RECETA PASTELES Dulce a las BANANAS </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8JVOwJ1C36x_ww6OtWYDcGzUgU28DsUdUI7Dr8GxiQJ5IhyT_KX6foeEcz4Jol_iO1KxQeNeBtW_8bnLMecKGUBqbgh0zxs1ausPPxoraInEPhXKc78ynie29nKj0krDxGg7Q63YBwM/s1600/20180401_110801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8JVOwJ1C36x_ww6OtWYDcGzUgU28DsUdUI7Dr8GxiQJ5IhyT_KX6foeEcz4Jol_iO1KxQeNeBtW_8bnLMecKGUBqbgh0zxs1ausPPxoraInEPhXKc78ynie29nKj0krDxGg7Q63YBwM/s400/20180401_110801.jpg" width="300" /></a></div>
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<b><span style="color: magenta;"><br /></span></b></div>
<b><span style="color: magenta;">Ingredienti :</span></b><br />
<b><span style="color: magenta;">INGREDIENTES:</span></b><br />
<b>300 gr di Farina ( Harina) </b><br />
<b>100 ml di Olio di girasole o Olio di Soia ( Aceite de girasol o Aceite de Soia) </b><br />
<b>2 cucchiaini di lievito di birra ( Dos cucharitas de levadura ) </b><br />
<b>100 gr di Zucchero di Canna ( Azucar) </b><br />
<b>Il succo di un lime ( El jugo de un Lime) </b><br />
<b>4 Banane ( 4 bananas) </b><br />
<b>2 Uova ( 2 Huevos) </b><br />
<b>Un pizzico di sale ( Sal marina: un pizca)</b><br />
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<span style="color: black;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">En un tazón mezcle el azúcar con 2 huevos enteros, agregue la </span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
harina, el aceite, la levadura y una pizca de sal. Exprime el jugo</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
de un lime. Amalgamar todo bien .</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Déjalo reposar durante media hora en la nevera.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Prepara las bolas con tus manos, aplastalas y colócalas en una </span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
olla de horno engrasada con mantequilla o aceite.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Poner en el horno (horno precalentado a 180/190 grados). </span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Verifique la cocción después de unos 10 o 15 minutos. </span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Gire los bizcochos para cocinarlos bien en ambos lados y déjelos</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
cocinar por otros 10 minutos.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Si los prefiere más suaves, déjelos en el horno un poco menos</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
(sin embargo, deben volverse un poco dorados); de lo contrario, si los </span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
prefiere más crujientes, prolonga un poco el tiempo de cocción.</span></span><br />
<span style="color: black; font-family: Arial;">Corta la bananas y ponlos en una olla con un poquito de azucar y oil </span><br />
<span style="color: black; font-family: Arial;">y saltear in un sartèn a fuego alto por un minuto.</span><br />
<span style="font-family: Arial;">Quando las pastellas estan listas rellenarlos con las bananas.</span><br />
<span style="font-family: Arial;"></span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font: 400 14.86px/20.8px Arial,Tahoma,Helvetica,FreeSans,sans-serif; letter-spacing: normal; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" />
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #4b4b4b; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 14.86px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20.8px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="color: black;"></span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #4b4b4b; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 14.86px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20.8px; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #4b4b4b; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 14.86px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20.8px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Para combinar con un vino dulce italiano: Erbaluce di Caluso passito </span><br />
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<b>In una terrina mescola zucchero di canna, le uova, mescola bene , aggiungi </b><br />
<b>la farina, il lievito, un pizzico di sale ed il succo di un lime.</b><br />
<b>Amalgama tutto bene. Lascia riposare in frigorifero per mezz'ora.</b><br />
<b>Prepara delle palline, schiacciale con le mani a formare dei dischi </b><br />
<b>Ponili nel forno preriscaldato a 180- 190 gradi. Cuoci per circa 10-15 minuti</b><br />
<b>poi gira i biscotti e cuoci dall'altro lato per altri 10 minuti.</b><br />
<b>Nel frattempo in una padella scalda un filo d'olio aggiungi le banane tagliate </b><br />
<b>a rondelle e dello zucchero... mescola bene, falle saltare a fuoco alto per </b><br />
<b>farle caramellare, se vuoi puoi aggiungere una spolveratina di farina di mais.</b><br />
<b>Quando saranno pronte utilizzale per guarnire i biscotti. </b><br />
<b>Da abbinare ad un vino italiano: Erbaluce di Caluso Passito ( dolce ma con </b><br />
<b>una bella freschezza gustativa) </b><br />
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<span style="color: magenta;"></span><b></b><b></b><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4628281839827115183.post-57290527277042133142018-03-28T15:24:00.000-07:002018-03-28T15:30:02.108-07:00RECETA BIZCOCHOS con lima y jengibre<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYx5kcV3LcrNfNFHhkNIyKJuEhiyRejzb-7Reoaj9ScEdM8jHyPUG5wLtl_MI1_ENrqABBcoX7yOfmgPrfM5sBU8Kmj7kGYKCKFPKvxKM7eSo0OCzwHH3NUzWc5T8LSiWMDB2dRHOLUZA/s1600/20180319_183037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYx5kcV3LcrNfNFHhkNIyKJuEhiyRejzb-7Reoaj9ScEdM8jHyPUG5wLtl_MI1_ENrqABBcoX7yOfmgPrfM5sBU8Kmj7kGYKCKFPKvxKM7eSo0OCzwHH3NUzWc5T8LSiWMDB2dRHOLUZA/s320/20180319_183037.jpg" width="240" /></a></div>
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<b><span style="color: magenta;"><br /></span></b>
<b><span style="color: magenta;">BIZCOCHOS con lima y jengibre -- INGREDIENTES: </span></b><br />
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<b></b><span style="color: magenta;"><br /></span></div>
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Harina: 300 gr</div>
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Levadura: un sobrecito ( o una cucharita) </div>
Azucar moreno : 100 gr<br />
Huevos: 2<br />
<span style="background-color: transparent; color: #212121; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px; word-wrap: break-word;">Aceite de girasol o de soja: 100 ml<br />Sal marina: una pizca<br />Jugo de 1 lima<br />Jengibre: 1 cucharadita abundante.</span><br />
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<span style="background-color: transparent; color: #212121; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px; word-wrap: break-word;"><br /></span></div>
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<span style="background-color: transparent; color: #212121; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px; word-wrap: break-word;"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike><br /></strike></div>
En un tazón mezcle el azúcar con 2 huevos enteros, agregue la <br />
harina, el aceite, la levadura y una pizca de sal. Exprime el jugo<br />
de una lima y ralla un pedazo de jengibre. Amalgamar todo bien <br />
Déjalo reposar durante media hora en la nevera.<br />
Prepara las bolas con tus manos, aplastalas y colócalas en una <br />
olla de horno engrasada con mantequilla o aceite.<br />
Poner en el horno (horno precalentado a 180/190 grados). <br />
Verifique la cocción después de unos 10 o 15 minutos. <br />
Gire los bizcochos para cocinarlos bien en ambos lados y déjelos<br />
cocinar por otros 10 minutos.<br />
Si los prefiere más suaves, déjelos en el horno un poco menos<br />
(sin embargo, deben volverse un poco dorados); de lo contrario, si los <br />
prefiere más crujientes, prolonga un poco el tiempo de cocción.<br />
<br />
Para combinar con un vino dulce italiano: Recioto de Gambellara Docg<br />
(Recomiendo la bodega Casa Cecchin)<br />
o una infusión fría de jengibre fresco, lima y un par de hojas de menta.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4628281839827115183.post-7607125422096927812018-03-28T14:13:00.003-07:002018-03-28T14:25:36.075-07:00RICETTA: BISCOTTI LIGHT al LIME & ZENZERO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYQXBrYNhRwFLraHT7Liw9akzKmACF4vrrnrTOjoH2PNOLAO6oVXzpsuGpXlqAysEXQVaE7C_CCg8c1JNwDkcfsa9jT-zqufygaz0X5UZEfX1ZCIDxmrcEPLByzNtT4-MXOcxTEYl-9Y/s1600/20180319_183037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYQXBrYNhRwFLraHT7Liw9akzKmACF4vrrnrTOjoH2PNOLAO6oVXzpsuGpXlqAysEXQVaE7C_CCg8c1JNwDkcfsa9jT-zqufygaz0X5UZEfX1ZCIDxmrcEPLByzNtT4-MXOcxTEYl-9Y/s400/20180319_183037.jpg" width="300" /></a></div>
<b><span style="color: magenta;"><br /></span></b>
<b><span style="color: magenta;"><br /></span></b>
<b><span style="color: magenta;">BISCOTTI al LIME & ZENZERO --</span><span style="color: magenta; font-family: "georgia" , "times new roman" , serif;"> Ingredienti :</span></b><br />
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<b><span style="color: #005025; font-family: "georgia";"><br /></span></b></div>
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<b><span style="color: black; font-family: "georgia";">Farina: 300 gr</span></b></div>
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<b><span style="color: black; font-family: "georgia";">Lievito per dolci: 1 bustina ( o un cucchiaino) </span></b></div>
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<b><span style="color: black; font-family: "georgia";">Zucchero di canna: 100 gr</span></b></div>
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<b><span style="color: black; font-family: "georgia";">Uova : 2 </span></b></div>
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<b><span style="color: black; font-family: "georgia";">Olio di semi di girasole o Olio di Soia : 100 ml</span></b></div>
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<b><span style="color: black; font-family: "georgia";">Sale marino : un pizzico</span></b></div>
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<b><span style="color: black; font-family: "georgia";">Succo di 1 lime</span></b></div>
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<b><span style="color: black; font-family: "georgia";">Zenzero : 1 cucchiaino abbondante.</span></b></div>
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<b><span style="color: black; font-family: "georgia";"><br /></span></b></div>
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<span style="color: black; font-family: "georgia";"><b><br /></b></span></div>
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<span style="color: #0b0110; font-family: "georgia";">In una terrina mescola lo zucchero con 2 uova intere, aggiungi la farina, l'olio, il lievito ed un pizzico di sale. Spremi il succo di un lime e grattugia un pezzetto di zenzero. Amalgama bene il tutto. Fai riposare per un mezz'ora in frigorifero.</span></div>
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<span style="color: #0b0110; font-family: "georgia";">Prepara delle palline con le mani, schiacciale e ponile su una teglia da forno unta con del burro o con dell'olio. Inforna (forno preriscaldato a 180/190 gradi). Controlla la cottura dopo circa 10 o 15 minuti . Gira i biscotti per cuocerli bene da entrambi i lati e lasciali cuocere per altri 10 minuti. </span></div>
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<span style="color: #001001; font-family: "georgia";">Se li preferisci più morbidi lasciali in forno un po' meno ( devono comunque diventare un po' dorati) altrimenti se li preferisci più croccanti, prolunga un po' il tempi di cottura.</span></div>
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<span style="color: #0b0110; font-family: "georgia";"><b></b><br /></span></div>
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<span style="color: #001001; font-family: "georgia";"><b></b><br /></span></div>
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<span style="color: #001001; font-family: "georgia";"><b>Da abbinare</b> ad un Recioto di Gambellara Docg (consiglio la cantina Casa Cecchin) </span><br />
<span style="color: #001001; font-family: "georgia";">o un infuso freddo a base di zenzero fresco, lime e un paio di foglie di mentuccia.</span></div>
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<b><span style="color: #001001; font-family: "georgia";"><br /></span></b></div>
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<b><span style="color: #0b0110; font-family: "georgia";"><br /></span></b></div>
<b></b><span style="font-family: "georgia";"></span><span style="color: #001005;"></span><b></b><span style="font-family: "georgia";"></span><span style="color: #0b0150;"></span><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4628281839827115183.post-78136482332500767782017-11-27T14:55:00.006-08:002017-11-27T14:58:07.486-08:00RICETTA "PLATANO FRITO"<b><br /></b>
<b>RICETTA "PLATANO FRITO"</b><br />
<br />
Direttamente in terra dominicana, cucino per voi questa sfiziosissima ricetta,<br />
facile e veloce:<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/9DY-CnD7i1I" width="480"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4628281839827115183.post-47346355032570782942014-01-19T06:10:00.002-08:002014-01-19T06:32:46.547-08:00<br />
<span style="color: magenta;"><b><i>ROSE di CARNEVALE</i></b></span><br />
<span style="color: magenta;"><b><i><br /></i></b></span>
<b><i>Questa è la ricetta originale della mia mamma, </i></b><br />
<b><i>quindi mi evoca bellissimi ricordi di quando ero bambina...</i></b><br />
<b><i>tanti anni fa con </i></b><b><i>la mia sorella più piccola osservavamo friggere nel pentolino</i></b><br />
<b><i> questi cerchi di </i></b><b><i>pasta ...uno ad uno ...con tanto amore...</i></b><br />
<b><i>guardavamo incredule questi petali che si aprivamo e gonfiavano formando</i></b><br />
<b><i>delle bellissime roselline...</i></b><br />
<b><i><br /></i></b>
<b><i>La preparazione non è difficile, ma richiede un po' di pazienza e molta attenzione</i></b><br />
<b><i>in fase di cottura.</i></b><br />
<b><i><br /></i></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEyOh1WRHVm6mSDtSnlEMMovj9ydKsHFXk9CjasbT0FISwoe3TNAWFiV0mcOi83uA4h9J-hft-bAYUpMjJMA1-mjWnVAC2G7LPPEHiwl2FOXDzvlRWcJIQ_OTkP4kHTp0abJcV_sNyJs/s1600/ROSECARNEVALE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEyOh1WRHVm6mSDtSnlEMMovj9ydKsHFXk9CjasbT0FISwoe3TNAWFiV0mcOi83uA4h9J-hft-bAYUpMjJMA1-mjWnVAC2G7LPPEHiwl2FOXDzvlRWcJIQ_OTkP4kHTp0abJcV_sNyJs/s1600/ROSECARNEVALE.jpg" height="240" width="320" /></a></div>
<b><i><br /></i></b>
<b><i>Ecco qui gli<span style="color: magenta;"> <u>Ingredienti (circa 35 Rose):</u></span></i></b><br />
<b><i><u>150 gr di farina</u></i></b><br />
<b><i><u>2 Tuorli</u></i></b><br />
<b><i><u>1 Albume (per unire i 2 cerchi di pasta)</u></i></b><br />
<b><i><u>1 Cucchiaio di Zucchero</u></i></b><br />
<b><i><u>4 Cucchiai di Marsala o Vino</u></i></b><br />
<b><i><u>30 gr Burro Fuso </u></i></b><br />
<b><i><u> Un pizzico di Sale</u></i></b><br />
<b><i><u>Olio per friggere</u></i></b><br />
<b><i><u>Zucchero a Velo (per la decorazione)</u></i></b><br />
<b><i><u>Crema Pasticcera</u></i></b><br />
<b><i><u><br /></u></i></b>
Setacciare insieme la farina, lo zucchero e il sale.<br />
Mettere al centro i tuorli d'uovo, il burro fuso ed il marsala.<br />
Lavorare il tutto fino ad ottenere un impasto abbastanza sodo e formare una palla.<br />
Avvolgerla in un telo infarinato e farla riposare per mezz'ora.<br />
<br />
Terminato il periodo di riposo, stendere la pasta in una sfoglia di qualche millimetro,<br />
col mattarello o con la macchina 'nonna papera'.<br />
Con uno stampino rotondo o con un bicchiere tagliare dei dischi di circa 5 cm.<br />
Con un coltello fare su ogni disco tagli di circa 2 cm lungo il bordo, lasciando intatto<br />
il centro .<br />
Inumidire il centro del disco con un po di albume. Sovrapporgli un altro disco appoggiandolo<br />
in modo che i rispettivi tagli risultino alternati. Premere al centro con un dito per farli aderire<br />
e proseguire in questo modo con tutti dischi (due a due).<br />
Mettere sul fuoco un piccolo pentolino a bordo alto con abbondante Olio.<br />
Quando l'olio è ben caldo, mettervi, una alla volta, le Rose di Carnevale tenendole immerse usando<br />
il manico di legno appoggiato delicatamente al centro.<br />
La pasta si gonfierà assumendo l'aspetto di piccole rose.<br />
Non appena saranno ben gonfie e dorate (tempo circa 30 secondi) , scolarle e appoggiarel su un<br />
foglio di carta assorbente.<br />
Quando saranno tutte pronte decorare con un po' di crema pasticcera utilizzando una siringa per<br />
dolci...oppure una mia variante golosa : una Crema ai formaggi fatta con 1 tuorlo, 1/3 di ricotta, 1/3 di<br />
Philadelphia, 1/3 di mascarpone, 1 cucchiaio di Fruttosio, cannella in polvere a piacere.<br />
<br />
<b><span style="color: magenta;">Vino Consigliato per l'abbinamento</span></b>: Recioto di Gambellara Spumante, Moscato Fiori d'Arancio<br />
Spumante (o un vino dolce frizzante da contrapporre all'untuosità di questi dolci fritti )<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4628281839827115183.post-25318780731200721352011-02-05T13:15:00.000-08:002011-02-05T13:42:33.450-08:00zuppa FUNGHI e LENTICCHIE<span class="Apple-style-span" style="color: magenta;">Siamo a Febbraio ...</span><br />
<span class="Apple-style-span" style="color: magenta;">c'è ancora quel chiletto in più messo su durante le feste natalizie...che non</span><br />
<span class="Apple-style-span" style="color: magenta;">se ne vuole andare ...</span><br />
<span class="Apple-style-span" style="color: magenta;">cosa c'è di meglio allora di sostituire una calorica cena con una bella calda</span><br />
<span class="Apple-style-span" style="color: magenta;">zuppa... utilizzando funghi e quelle lenticchie...che</span><br />
<span class="Apple-style-span" style="color: magenta;">come me avrete ricevuto come ogni anno in regalo a Natale...</span><br />
<span class="Apple-style-span" style="color: magenta;">e che avete abbandonato in qualche credenza della cucina..??</span><br />
<br />
<span class="Apple-style-span" style="color: magenta;">INGREDIENT</span><span class="Apple-style-span" style="color: magenta;">I </span>per 2 persone<br />
- 75 gr di funghi secchi Porcini<br />
- 1/2 Cipolla<br />
- sale qb<br />
- 2 /3 cucchiai abbondanti di lenticchie<br />
- olio extra vergine di Oliva<br />
<br />
<span class="Apple-style-span" style="color: magenta;">Preparazione:</span><br />
Lasciare in ammollo in acqua i funghi per una mezz'ora.<br />
<br />
In una pentola fate rosolare la cipolla con un po' d'olio,<br />
poi aggiungete i funghi ,<br />
fate rosolare il tutto , aggiungete del sale<br />
poi aggiungete 1/2 l di acqua circa...<br />
lascaiate bollire per 30 40 minuti aggiungendo acqua se necessario...<br />
a metà cottura aggiungere un cucchiaio di farina o di farina di riso<br />
e mescolare.<br />
La zuppa è più buona se è densa, ma aggiungendo acqua in cottura<br />
se preferite potete renderla un po' più liquida .<br />
Assaggiate le lenticchie e quando sono diventate morbide la zuppa<br />
è pronta ! Prima di servire spolverate con del Grana Padano dop<br />
o con del Pecorino .<br />
<span class="Apple-style-span" style="color: magenta;">Vino in abbinamento:</span><br />
un vino bianco fresco e discretamente morbido ,<br />
oppure un vino rosso non molto strutturato<br />
e solo delicatamente tannico come<br />
un Trentino Rebo o Marzemino<br />
o un Altoadige Schiava.<br />
<br />
<br />
----------------------------------------------------<br />
----<span class="Apple-style-span" style="font-family: Arial; font-size: 16px;"><span class="Apple-style-span" style="color: magenta;">soup and mushrooms LENTILS</span> ----</span><br />
<div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 18.0px;"><br />
</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 18.0px;">------------------------------------------------------</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 18.0px;"><span class="Apple-style-span" style="color: magenta;"><br />
</span></div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="color: magenta;">Ingredients for 2 people</span></div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">- 75 g dried porcini mushrooms</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">- 1 / 2 onion</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">- salt</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">- 2 / 3 tablespoons of lentils</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">- Extra Virgin Olive Oil</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 18.0px;"><br />
</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="color: magenta;">Preparation:</span></div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Allow the mushrooms to soak in water for half an hour.</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 18.0px;"><br />
</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">In a saucepan cook the onion with a little 'oil,</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">then add the mushrooms,</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">fry everything, add salt</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">then add 1 / 2 liters of water around ...</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">lascaiate boil for 30 40 minutes, adding water if necessary ...</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">halfway through cooking add a tablespoon of flour or rice flour</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">and mix.</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">The soup is good if it is dense, but adding water during cooking</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">if you prefer you can make it a little 'more liquid.</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Taste the lentils have become soft and when the soup</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">is ready! Before serving, sprinkle with Grana Padano DOP</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">or with the Pecorino.</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Wine:</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">a white wine fresh and fairly soft,</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">or a red wine is not very structured</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">and just as gently tannic</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Trentino Rebo or a Marzemino</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Altoadige or Slave.</div><span class="Apple-style-span" style="color: #888888; font-family: arial, sans-serif; font-size: 13px;"></span><br />
<div class="g-section" id="gt-form-c" style="display: inline-block; min-height: 12.1em; vertical-align: top; width: 1274px; zoom: 1;"></div><div id="gt-ft" style="color: #888888; font-family: arial, sans-serif; font-size: 13px; text-align: center; width: 1274px;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4628281839827115183.post-92069787593455087702011-01-29T13:11:00.001-08:002011-01-29T13:18:49.388-08:00RECEDA TORTA DE QUESO<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">ingredientes básicos:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">- 300 g de harina, cernida 00</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"> - 80 g de azúcar</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"> - 2 huevos</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"> 100 g de mantequilla, cortada en cubitos a temperatura ambiente</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"> -1 cucharada de bicarbonato de pastel de vainilla (si no se utiliza bicarbonato de vainilla en polvo Poner la ralladura de medio limón)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"> - 1 pizca de sal</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Crema INGREDIENTES:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"> - Azúcar al gusto.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"> - 1 huevo</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">- 200 g de ricotta</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">- 200 g de Filadelfia</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">- 200 g de mascarpone</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">- Bayas frescas: frambuesas, arándanos, moras (o una bolsa de bayas congeladas)<br />
<br />
<br />
</div><div><br />
<div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Preparación:</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 18.0px;"><br />
</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Encienda el horno a 180 grados</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Hacer una fuente de harina y un surco en ella con un tenedor, batir los huevos, el azúcar y la sal principio, poco a poco la incorporación de la harina de los bordes.</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Añadir la mantequilla y tamizar a través de toda la lluvia en la levadura (que se unió a lo más tarde posible ya que se activa cuando se combinan los líquidos, pero no cuando la masa ya está compacta, de lo contrario no puede mezclar bien con la tierra).</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 18.0px;"><br />
</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Mezclar el suelo lo menos posible a continuación, poner en un bol y cubrir con un plato y refrigere hasta la firma de 15 minutos.</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">A continuación, extender la mezcla en un molde para hornear previamente engrasada con mantequilla o papel de pergamino uso. Hornee a 180 grados durante media hora.</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Cuando la base se haya enfriado, se puso la crema y poner en el refrigerador</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 18.0px;"><br />
</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Preparar el relleno:</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Mezcle el huevo con el azúcar y agregue un poco de "todo el tiempo</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">queso, revolviendo bien con una cuchara.</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">La crema debe estar por encima de la base (tarta) cuando se haya enfriado</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">se fabrican para que duren las bayas y bien drenado.</div><div style="font: 16.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">La torta se coloca en el refrigerador.<br />
<br />
<br />
<div style="font: 24.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">PROPUESTAS DE ACOMPAÑAMIENTO DE VINOS:</span></div><div style="font: 24.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Bracchetto d'Acqui docg (BRAIDA)</span></div></div><div><br />
</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4628281839827115183.post-86023798441428642052011-01-29T12:55:00.000-08:002011-01-29T13:19:41.241-08:00RICETTA CHEESE CAKE AI FRUTTI DI BOSCO<span class="Apple-style-span" style="color: magenta;">CHEESE CAKE</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjHQD25crfJL9BHOMkVhG3uQMjlggHQV2n33JCtLeDfYfGwgWsfTdVlnCcD8SE0EWjh9Ejnr_M3Sf7Bki7E0lTUmHBIvKiPh1C1dnXW8uM__Sm-_1eB-MflURny4ek1FEF2DjtKeuBDw/s1600/IMG_1004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjHQD25crfJL9BHOMkVhG3uQMjlggHQV2n33JCtLeDfYfGwgWsfTdVlnCcD8SE0EWjh9Ejnr_M3Sf7Bki7E0lTUmHBIvKiPh1C1dnXW8uM__Sm-_1eB-MflURny4ek1FEF2DjtKeuBDw/s640/IMG_1004.JPG" width="640" /></a></div><span class="Apple-style-span" style="color: magenta;"><br />
</span><br />
<span class="Apple-style-span" style="color: magenta;"><br />
</span><br />
<span class="Apple-style-span" style="color: magenta;">INGREDIENTI Base :</span><br />
<br />
<div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><br />
</b></div><div style="color: #424242; font: 11.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="color: black; font: normal normal normal 12px/normal 'Times New Roman';"><b>- </b></span>300 g farina 00 setacciata </div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"> - 80 g zucchero </div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"> - 2 uova intere </div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"> -100 g burro a tocchetti a temperatura ambiente </div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"> -1 bustina di lievito vanigliato per dolci (se non usate lievito vanigliato mettete l la scorza grattugiata di mezzo limone) </div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"> - 1 pizzico di sale </div><div><br />
</div><div><span class="Apple-style-span" style="color: magenta;">INGREDIENTI Crema:</span></div><div><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 12px;"><b> </b></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 12px;">- zucchero qb.</span></div><div><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 12px;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 12px;"> - 1 Uovo </span></div><div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;">- 200 g Ricotta </div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;">- 200 g Philadelphia</div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;">- 200 g Mascarpone</div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;">- Frutti di bosco freschi: Lamponi, mirtilli, More (oppure una busta di Frutti di bosco surgelati)</div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJB7BEOn618_SY7veCBFeq2MzvMsGVPzJPwayaxjDDlZQ5RxDp7f8qYQXm2vjy2RqKNjQ_VSKbhrRQ_e0SIZZviDkdBmuHYn9jiFC95eBapRlgWF23BMbg2RzH5KRgTUYRZhjB-2VC360/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJB7BEOn618_SY7veCBFeq2MzvMsGVPzJPwayaxjDDlZQ5RxDp7f8qYQXm2vjy2RqKNjQ_VSKbhrRQ_e0SIZZviDkdBmuHYn9jiFC95eBapRlgWF23BMbg2RzH5KRgTUYRZhjB-2VC360/s400/IMG_1005.JPG" width="400" /></a></div><br />
</div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: magenta;">Preparazione</span></span></span><span class="Apple-style-span" style="color: magenta;"> :</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;">Accendere il forno a 180 gradi</div><div style="color: #424242; font: 11.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Fare una fontana di farina ed un incavo al suo interno in sui sbattere con una forchetta uova, zucchero e sale incominciando, inglobando mano a mano la farina dai bordi.<span style="font: normal normal normal 11px/normal 'Lucida Grande';"><br />
</span>Unire il burro e setacciare sul tutto a pioggia il lievito (va unito il più tardi possibile visto che si attiva quando unite i liquidi, ma non quando la pasta è già compatta sennò si rischia di non mischiarlo bene alla massa).</div><div style="color: #424242; font: 11.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span style="font: normal normal normal 11px/normal 'Lucida Grande';"><br />
</span>Lavorare la massa il meno possibile poi metterla in una terrina e coprirla con un piatto e mettetela in frigo a rassodare un 15 minuti.<span style="font: normal normal normal 10px/normal Arial;"> </span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;">Poi stendere l’impasto in una Teglia da Forno precedentemente imburrata oppure utilizzare carta da Forno . Cuocere per almeno Mezz’ora a 180 gradi .</div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;">Quando la base si è raffreddata mettere sopra la crema e mettere in frigorifero </div></div><div><span class="Apple-style-span" style="color: magenta;"><br />
</span></div><div><span class="Apple-style-span" style="color: magenta;">Preparazione crema :</span></div><div><i>Mescolare l'uovo con lo zucchero e poi aggiungere un po' alla volta tutti i </i></div><div><i>formaggi mescolando bene con un cucchiaio .</i></div><div><i>La crema va messa sopra la base (crostata) quando questa si è raffreddata </i></div><div><i>per ultimi vanno messi i frutti di bosco ben sgocciolati .</i></div><div><i>La torta va poi messa in frigorifero.</i></div><div><i><br />
</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwAeLVireqMhyphenhyphenexsk2_J9Vf0FA1lX3VQQCq06t2b7ISrmApTjJxK1K6RAMF6E2pzS_R2qWqDH2o_aXMXbASLY-MnBhB0ovTvlwt4ktfs20bdiNZZEI1yIdUvKf0nLyN-FZpwqBZaajyo/s1600/IMG_1006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwAeLVireqMhyphenhyphenexsk2_J9Vf0FA1lX3VQQCq06t2b7ISrmApTjJxK1K6RAMF6E2pzS_R2qWqDH2o_aXMXbASLY-MnBhB0ovTvlwt4ktfs20bdiNZZEI1yIdUvKf0nLyN-FZpwqBZaajyo/s640/IMG_1006.JPG" width="640" /></a></div><i> </i><br />
<i>VINO CONSIGLIATO PER L'ABBINAMENTO : BRACCHETTO D'AQUI docg (BRAIDA) </i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4628281839827115183.post-71344229391246488762011-01-09T07:54:00.000-08:002011-01-09T08:01:02.575-08:00RISOTTO AL RECIOTO DELLA VALPOLICELLA<b>Ingredienti per 4 persone:</b><br />
350 gr. di riso Vialone Nano<br />
250 ml di Recioto della Valpolicella<br />
1 litro di ottimo brodo<br />
1/4 cipolla rossa<br />
1/2 porro<br />
1 scalogno<br />
olio extra vergine di oliva<br />
burro<br />
formaggio grana e<br />
formaggio fresco cremoso<br />
timo<br />
maggiorana<br />
sale pepe<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgm46hLNcTRJ4V2tEuZWl3eNJ4WosMjlJxLCTn5S2xUeT9meokr0SvvCtjIBc0Q-ZWuZ2q_zaxPqves9w7nVQ69yM2mwlRQEHYz2XCUfRStBCvfcOxZx2OxrSLkPaBSKTaEGOxHN_7Ars/s1600/Cena+all%2527Enoteca+della+Valpolicella+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgm46hLNcTRJ4V2tEuZWl3eNJ4WosMjlJxLCTn5S2xUeT9meokr0SvvCtjIBc0Q-ZWuZ2q_zaxPqves9w7nVQ69yM2mwlRQEHYz2XCUfRStBCvfcOxZx2OxrSLkPaBSKTaEGOxHN_7Ars/s640/Cena+all%2527Enoteca+della+Valpolicella+011.jpg" width="480" /></a></div><strong>Preparazione:</strong><br />
<br />
Fate soffriggere con olio extravergine di oliva la cipolla, il porro e lo scalogno<br />
tagliati molto fini.<br />
<br />
Aggiungete un bicchiere di Recioto della Valpolicella , poco timo e maggiorana,<br />
fare restringere e tenere in caldo .<br />
Fate bollire il brodo .<br />
In una pentola a parte fate tostare il RISO per circa 3 minuti con a 2/3 cucchiaio di<br />
olio extravergine di oliva, e una parte del soffritto preparato precedentemente.<br />
Aggiungete un mestolo di brodo alla volta fino a 3/4 di cottura .<br />
A questo punto unite il resto del soffritto e del Recioto riscaldato e ristretto un po’. <br />
A fine cottura, mantecate con una noce di burro, un cucchiaio di formaggio fresco<br />
cremoso ed il grana<br />
<b> <br />
VINO consigliato in ABBINAMENTO :</b><br />
<br />
un Valpolicella Superiore DOC<br />
o un Valpolicella Superiore Ripasso DOCUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4628281839827115183.post-54270328573065127212011-01-06T14:41:00.000-08:002011-01-06T22:28:08.916-08:00RICETTA TORTA SONIA: PECCATO D'INVERNOQuesta ricetta è una mia invenzione, ho scelto questo nome perchè è una torta tanto<br />
buona quanto calorica...e quindi si commette un bel PECCATO di gola a mangiarla...<br />
'INVERNO' perchè gli ingredienti sono proprio invernali, un bel ricordo delle<br />
feste Natalizie appena trascorse...<br />
<br />
INGREDIENTI :<br />
<br />
<div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><b>B<span class="Apple-style-span" style="font-size: small;">ase : </span></b></div><div style="color: #424242; font: 11.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="color: black; font: normal normal normal 12px/normal 'Times New Roman';"><b><span class="Apple-style-span" style="font-size: small;">- </span></b></span><span class="Apple-style-span" style="font-size: small;">300 g farina 00 setacciata </span></div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"> - 80 g zucchero </span></div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"> - 2 uova intere </span></div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"> -100 g burro a tocchetti a temperatura ambiente </span></div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"> -1 bustina di lievito vanigliato per dolci (se non usate lievito vanigliato mettete l la scorza grattugiata di mezzo limone) </span></div><div style="color: #424242; font: 11.0px Arial; line-height: 16.8px; margin: 0.0px 0.0px 8.3px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"> - 1 pizzico di sale </span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span class="Apple-style-span" style="font-size: small;"><b></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><span class="Apple-style-span" style="font-size: small;">Crema: </span></b><span class="Apple-style-span" style="font-size: small;">- zucchero qb.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;"> - 1 Uovo </span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 41.2px;"><span class="Apple-style-span" style="font-size: small;">- Gocce cioccolato fondente</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 41.2px;"><span class="Apple-style-span" style="font-size: small;">- Datteri tagliati a metà e snocciolati </span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 41.2px;"><span class="Apple-style-span" style="font-size: small;">- Nocciole Tostate e sgusciate e/o Noci sgusciate </span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 41.2px;"><span class="Apple-style-span" style="font-size: small;">- Cannella in Polvere qb</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 41.2px;"><span class="Apple-style-span" style="font-size: small;">- 200 g Ricotta </span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 41.2px;"><span class="Apple-style-span" style="font-size: small;">- 200 g Philadelphia</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 41.2px;"><span class="Apple-style-span" style="font-size: small;">- 200 g Mascarpone</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJP6BngI4_nWuGpFrtmaP-rpwvyLgnGSlJf50w6lY83s3pggxQqPd7-hM_bKLdCldvhBd3jGz1jIJ83BnhSj1b4hor0Ko1lguzdk2pVFVKkYWeIcsHKCnGpcX-7KDG1KxBZjNWNzF1hvM/s1600/TortaInvernaleSonia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJP6BngI4_nWuGpFrtmaP-rpwvyLgnGSlJf50w6lY83s3pggxQqPd7-hM_bKLdCldvhBd3jGz1jIJ83BnhSj1b4hor0Ko1lguzdk2pVFVKkYWeIcsHKCnGpcX-7KDG1KxBZjNWNzF1hvM/s640/TortaInvernaleSonia.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 41.2px; min-height: 15.0px;"><br />
<b><span class="Apple-style-span" style="font-size: small;">PROCEDIMENTO :</span></b><br />
<br />
<div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Accendere il forno a 180 gradi</span></div><div style="color: #424242; font: 11.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Fare una fontana di farina ed un incavo al suo interno in sui sbattere con una forchetta uova, zucchero e sale incominciando, inglobando mano a mano la farina dai bordi.</span><span style="font: normal normal normal 11px/normal 'Lucida Grande';"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;">Unire il burro e setacciare sul tutto a pioggia il lievito (va unito il più tardi possibile visto che si attiva quando unite i liquidi, ma non quando la pasta è già compatta sennò si rischia di non mischiarlo bene alla massa).</span></div><div style="color: #424242; font: 11.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span style="font: normal normal normal 11px/normal 'Lucida Grande';"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;">Lavorare la massa il meno possibile poi metterla in una terrina e coprirla con un piatto e mettetela in frigo a rassodare un 15 minuti.</span><span style="font: normal normal normal 10px/normal Arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Poi stendere l’impasto in una Teglia da Forno precedentemente imburrata oppure utilizzare carta da Forno . Cuocere per almeno Mezz’ora a 180 gradi .</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><b><u>Quando la base si è raffreddata</u></b> mettere sopra la crema e mettere in frigorifero .</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><b>PREPARAZIONE CREMA:</b></span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Mescolare lo zucchero con l'uovo in una terrina capiente,</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">aggiungere i formaggi e le gocce di cioccolato (tenetene</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">un po' per le decorazioni finali) assieme alla</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">polvere di cannella qb e mescolare nuovamente </span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">finchè il tutto è ben amalgamato (possibilmente non usate</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">una frusta ma un cucchiaio, è più faticoso ma la crema</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">resta più densa e compatta.) Aggiungere i pezzetti di </span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">dattero e i pezzetti di noci e/o nocciole tostate </span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">senza esagerare e tenerne un bel po' per le decorazioni </span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">finali .</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b> </span><br />
<span class="Apple-style-span" style="font-size: small;"><b>VINO in ABBINAMENTO:</b></span><br />
<span class="Apple-style-span" style="font-size: small;">Propongo un PASSITO LIQUOROSO di PANTELLERIA</span><br />
<span class="Apple-style-span" style="font-size: small;">o un MUFFATO ORVIETANO.</span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><b>Note</b>: Questa torta può essere considerata una specie di cheeseCake</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Invernale i formaggi utilizzati sono gli stessi, ma la crema non va </span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">cotta in forno...</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Provatela per qualche occasione speciale ...Successo con gli ospiti</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;">assicurato.</span></div><div style="color: #424242; font: 10.0px Arial; line-height: 15.0px; margin: 0.0px 0.0px 7.5px 0.0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></div></div>Unknownnoreply@blogger.com0