tag:blogger.com,1999:blog-16755779362771078512024-03-21T18:21:56.541-07:00Le ricette per tutti: principianti ed espertiRICETTE SICILIANE E NON SOLOCarmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-1675577936277107851.post-53124165112204807052023-02-02T01:21:00.002-08:002023-02-02T01:40:42.828-08:00Muffin yogurt cacao con ripieno di gianduiotto nella friggitrice ad aria <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYs0zvnf3s9knbAGUAo-7UQgSr_HhXQMs2xhhZAmEJZZ9YJPW4ZNc68UnmXwhg0WGcbcMfpg29SA5q3CBVXO2yLjchxJp8V2C3VAQ8sbzsbRNuA6jFlFJU7KiLXAkgafW_8HbgQWI9QefphBQpLjY-Iej81if1y6DZfiWI_7yKOAsq1somYUZBd5H/s5120/IMG_20230201_182318.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="5120" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYs0zvnf3s9knbAGUAo-7UQgSr_HhXQMs2xhhZAmEJZZ9YJPW4ZNc68UnmXwhg0WGcbcMfpg29SA5q3CBVXO2yLjchxJp8V2C3VAQ8sbzsbRNuA6jFlFJU7KiLXAkgafW_8HbgQWI9QefphBQpLjY-Iej81if1y6DZfiWI_7yKOAsq1somYUZBd5H/w640-h306/IMG_20230201_182318.jpg" width="640" /></a></div> <div> <b>INGREDIENTI</b> <br /><p></p>
<p dir="ltr">✅125 gr di yogurt gusto a piacere <br />
✅75 gr di farina<br />
✅50 gr di fecola di patate<br />
✅1 uovo <br />
✅70 gr di zucchero<br />
✅50 ml di olio d'oliva<br />
✅gocce aroma di arancia q.b<br />
✅1/2 bustina di lievito per dolci<br />
✅50 gr di cacao amaro<br />
✅6 cioccolatini gianduiotti</p>
<p dir="ltr"> <b>PROCEDIMENTO</b></p>
<p dir="ltr">In una ciotola mescolare uova, zucchero, olio, yogurt. Poi aggiungere farina, fecola, lievito setacciato. Infine il cacao amaro e aroma d'arancia. Distribuire l’impasto negli stampi per muffin. Lasciate mezzo centimetro di spazio tra l’impasto e il bordo inserite mezzo cioccolatino. Io ho utilizzato pirottini in silicone di 6,5 cm. Ma vanno bene anche i classici più grandi in carta da forno. Inserire l'impasto nei pirottini con il dosa gelato. <br />
Cuocete in friggitrice a 160° per circa 16 minuti. </p>
<p dir="ltr">Sfornate e lasciate intiepidire qualche minuto.</p><p dir="ltr"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4feJUqWBSHb8gyx4GVgrADtxz8-NqgXNlj8ZJdeaFOvJpWErie1J_8ij726juSeqXtqigPngZnWv8OamnqO3_bo21V9ZbFyqxxIIoLzJxNwmRDXysW-YL6hKC2T7Otgt31_J_YHB_nJbLf0NyNyxMW17_c0n_ironHH_kmRuzYw83bdTgzcWXx7c/s5120/IMG_20230201_161513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="5120" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4feJUqWBSHb8gyx4GVgrADtxz8-NqgXNlj8ZJdeaFOvJpWErie1J_8ij726juSeqXtqigPngZnWv8OamnqO3_bo21V9ZbFyqxxIIoLzJxNwmRDXysW-YL6hKC2T7Otgt31_J_YHB_nJbLf0NyNyxMW17_c0n_ironHH_kmRuzYw83bdTgzcWXx7c/w400-h191/IMG_20230201_161513.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUiCrX6szSy_fqMZ1uSBljh6xJI-eMKBL-QfxdjM-kDZSgzcb0ONYD-VOpqjtHZ-jGkq5xG9AJiq-eQBh9PQAx4ZOmd92YfxLN0CjbfHAxiVgoKVwkkN0JQMm8e8jUfBOZGH7CMraslHGVIValFrptWLwec1syjOweEH0iFLQpga06lKvzEmbtyyy/s5120/IMG_20230201_162059.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="5120" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUiCrX6szSy_fqMZ1uSBljh6xJI-eMKBL-QfxdjM-kDZSgzcb0ONYD-VOpqjtHZ-jGkq5xG9AJiq-eQBh9PQAx4ZOmd92YfxLN0CjbfHAxiVgoKVwkkN0JQMm8e8jUfBOZGH7CMraslHGVIValFrptWLwec1syjOweEH0iFLQpga06lKvzEmbtyyy/w400-h191/IMG_20230201_162059.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMe2s821e3GdYxutQo3jrVXWesJTOzB_Q4wSuM-lW-IltyKHgQu_Rw7i9owm-BDODwYEKq22UILURaEyNvbYx8mdMk0b4yVHhsfUDokuUj0QwvwyzI7Ph3AtCIz4PMPD8gKfNMarYNLEacbOU9Qy9bt7u6aqWKkN2Ll4aVHyW-VHkGyfkJjkBcwLZ/s5120/IMG_20230201_163329.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="5120" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMe2s821e3GdYxutQo3jrVXWesJTOzB_Q4wSuM-lW-IltyKHgQu_Rw7i9owm-BDODwYEKq22UILURaEyNvbYx8mdMk0b4yVHhsfUDokuUj0QwvwyzI7Ph3AtCIz4PMPD8gKfNMarYNLEacbOU9Qy9bt7u6aqWKkN2Ll4aVHyW-VHkGyfkJjkBcwLZ/w400-h191/IMG_20230201_163329.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHj_vPP4sTbzxStRCZKNuKFdYpSoxIVDRNTOkdkyQuN9AoKXHMdemd51eO2mIiTBZ5Rqw_jtTRjBDGd3XpfFgUZv2NDwVPk060DKPz0eagntVrUiSd7wNJNKPBroKQVgxllcyvG1t0cFHKfU5BOCVh4gBTNqqyeI0__C3V89lCIj7EpvRbV2-Y3Ww/s5120/IMG_20230202_090407.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5120" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHj_vPP4sTbzxStRCZKNuKFdYpSoxIVDRNTOkdkyQuN9AoKXHMdemd51eO2mIiTBZ5Rqw_jtTRjBDGd3XpfFgUZv2NDwVPk060DKPz0eagntVrUiSd7wNJNKPBroKQVgxllcyvG1t0cFHKfU5BOCVh4gBTNqqyeI0__C3V89lCIj7EpvRbV2-Y3Ww/w256-h400/IMG_20230202_090407.jpg" width="256" /></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;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyjbigdRISxRhK-PQSZq4LnSNGOdHSSl2L-DElCV3p0kFEAxWQKWGJDOq11ycS8hN1q1OQyuCoqRpAvkNhWhBaBaB0uxXrRHVddVS3iEjEMUK9hMROVqKlYD-Jglbbt8R7oPqgxTQpl3X1sBVzEnY6wVNRgss4hyqKnKjcxpC4uvOr3BULYz0A294/s550/bb82b2834f2848d19ff64888a90acc6e.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="550" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyjbigdRISxRhK-PQSZq4LnSNGOdHSSl2L-DElCV3p0kFEAxWQKWGJDOq11ycS8hN1q1OQyuCoqRpAvkNhWhBaBaB0uxXrRHVddVS3iEjEMUK9hMROVqKlYD-Jglbbt8R7oPqgxTQpl3X1sBVzEnY6wVNRgss4hyqKnKjcxpC4uvOr3BULYz0A294/s320/bb82b2834f2848d19ff64888a90acc6e.gif" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p dir="ltr"><br /></p></div>Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com095014 Giarre CT, Italia37.7269871 15.18424439.4167532638211568 -19.9720057 66.037220936178841 50.3404943tag:blogger.com,1999:blog-1675577936277107851.post-70447945834713282872023-01-31T06:07:00.001-08:002023-01-31T06:07:32.617-08:00Muffin allo yogurt e gocce di cioccolato con la friggitrice ad aria<p> Buongiorno a tutti, oggi prepariamo dei morbidissimi muffin con la friggitrice ad aria... 😋😋</p><p><br /></p><p> <b>Ingredienti</b></p><p><b>⭕</b>125 gr di yogurt all’albicocca (o gusto che preferite)</p><p>⭕75 gr di farina</p><p>⭕50 gr di fecola di patate</p><p>⭕1 uovo </p><p>⭕70 gr di zucchero</p><p>⭕50 ml di olio d'oliva</p><p>⭕gocce aroma di arancia q.b</p><p>⭕1/2 bustina di lievito per dolci</p><p>⭕50 gr di gocce di cioccolato </p><p><br /></p><p> <b>PROCEDIMENTO</b></p><p><br /></p><p>In una ciotola mescolare uova, zucchero, olio, yogurt. Poi aggiungere farina, fecola, lievito setacciato. Infine le gocce di cioccolato e aroma d'arancia. Distribuire l’impasto negli stampi per muffin. Lasciate mezzo centimetro di spazio tra l’impasto e il bordo. Io ho utilizzato pirottini in silicone di 6,5 cm. Ma vanno bene anche i classici più grandi in carta da forno. Inserire l'impasto nei pirottini con il dosa gelato. </p><p>Cuocete in friggitrice a 160° per circa 16 minuti. </p><p><br /></p><p>Sfornate e lasciate intiepidire qualche minuto.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OlHAxWxBTpFjeQN2cDWUYVnTs-yWMNv3G18wFT5mSCBSeh_DTU-QFtn5ncwUcb63jKgOOwuvC07nmPh4CsoQMKqp_WctzF5-sdphJ6NB3Z21xqWgDeWnxxPYCHgQtudkg4k7ZCdgkyZsC_157KA1Ff5uc38H3vPQJg7qvuv3tlWYjrkSxzLa4cf1/s5120/IMG_20230131_122537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="5120" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OlHAxWxBTpFjeQN2cDWUYVnTs-yWMNv3G18wFT5mSCBSeh_DTU-QFtn5ncwUcb63jKgOOwuvC07nmPh4CsoQMKqp_WctzF5-sdphJ6NB3Z21xqWgDeWnxxPYCHgQtudkg4k7ZCdgkyZsC_157KA1Ff5uc38H3vPQJg7qvuv3tlWYjrkSxzLa4cf1/w400-h191/IMG_20230131_122537.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="550" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6-J9849cTR2HHeIUjzxswm2cgOSrzhTTtFgSNWTZ6mhd7MBdgrvhVVuqNCtnUOtbKVOXK6FafwlV9oNKOn0xTk7K4wLCr5mg4QXe6lYTHHgivfqgL1tM0ObclxwAYq121a40oj0zv_LlRHwujVlhNlBhALHi_myJWE_m77W8QsZZ5MjSJiAYA8mx/s320/bb82b2834f2848d19ff64888a90acc6e.gif" width="320" /></a></div><br /><p><br /></p><p><br /></p><p> </p><p><br /></p><p></p><p><br /></p><p><b><br /></b></p>Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com095014 Giarre CT, Italia37.7269871 15.18424439.4167532638211568 -19.9720057 66.037220936178841 50.3404943tag:blogger.com,1999:blog-1675577936277107851.post-20290698734249445862021-01-18T03:11:00.000-08:002021-01-18T03:11:05.646-08:00Sgombri al naturale in lattina Fish4Ever <div>Salve a tutti,</div><div><br /></div><div>oggi vi parlo della mia collaborazione con l’azienda <a href="https://fish4everitalia.com/" target="_blank">Fish4Ever</a> </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkZ8g1xQPvoizySoEyRtpj1qy-xQfGgul72ykhYof2N17Tw7NfHNG3vCEVx2oty3_LQwoB90HkDKyiQP6jFuqkA2wilR20Pkm2Rb-DrzTnPiuWbTFUIMojv_a1e-6DJroXHpWEqVJI0k/s240/Y9KOnbah_400x400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="240" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkZ8g1xQPvoizySoEyRtpj1qy-xQfGgul72ykhYof2N17Tw7NfHNG3vCEVx2oty3_LQwoB90HkDKyiQP6jFuqkA2wilR20Pkm2Rb-DrzTnPiuWbTFUIMojv_a1e-6DJroXHpWEqVJI0k/w640-h640/Y9KOnbah_400x400.jpg" width="640" /></a></div><br /><div><br /></div><div>L'azienda applica i valori legati alla pesca sostenibile in ogni fase del processo produttivo.</div><div><br /></div><div>Grazie alla loro carta unica di qualità possono essere sicuri che i loro prodotti siano pescati localmente, freschi e preparati a seconda di criteri esigenti. Lavorano il pesce intero, aggiungendo solo ingredienti bio come l’olio extravergine spremuto a freddo, acqua di sorgente vulcanica locale e salse gustose. Di recente hanno messo in commercio 4 nuovi prodotti acquistabili da <a href="https://www.naturasi.it/catalogsearch/result/?q=Fish4Ever" target="_blank">NaturaSì</a>:</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgugQl8U263msXQB1ge4_sUETOde0ic-BZXQBneeHXnl6EPMoFAZXtpW1e1zgOE5pX_cakrZEPLh0iWkWQO9oug1K5Tb8n2AQynssfT_5dT7xy-_Hts6XxwVua7GzMZ3uQgIZR4ld-ZAv8/s3984/20201228153337_IMG_1670.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgugQl8U263msXQB1ge4_sUETOde0ic-BZXQBneeHXnl6EPMoFAZXtpW1e1zgOE5pX_cakrZEPLh0iWkWQO9oug1K5Tb8n2AQynssfT_5dT7xy-_Hts6XxwVua7GzMZ3uQgIZR4ld-ZAv8/w426-h640/20201228153337_IMG_1670.JPG" width="426" /></a></div><br /><div><br /></div><div><br /></div><div>Filetti di tonno dell’Atlantico al naturale in olio extravergine di oliva</div><div> </div><div><br /></div><div>Filetti di tonno dell’Atlantico al naturale in acqua di sorgente</div><div> </div><div><br /></div><div>Sardine in olio evo e limone</div><div> </div><div><br /></div><div>Filetti di sgombro al naturale in lattina</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF2mMkwcKNTDyULKdni58UTFwVJVDT06gL22PM-NR_CX3or4zZU-57QR-lhoxTRPnLGzMhEeP7dwp5wxzEnKql0V4-riSkpJjn6169gnRKC9kRuLWYUn0GX0w9Xo1zqvXlCzlt7Mp5cA/s2048/IMG_20210102_173740.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1613" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF2mMkwcKNTDyULKdni58UTFwVJVDT06gL22PM-NR_CX3or4zZU-57QR-lhoxTRPnLGzMhEeP7dwp5wxzEnKql0V4-riSkpJjn6169gnRKC9kRuLWYUn0GX0w9Xo1zqvXlCzlt7Mp5cA/w504-h640/IMG_20210102_173740.jpg" width="504" /></a></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDicFBIIG9_JKgmFVcEplagUelu3T7DM4X2HlnxGZEWAOFSiaw5Ig9u4SxgI94ZyQ5vK9lwiEjKhoOzPFkG2dwYfX8pEr_WhNW-LxxwsSN1TcYXzbXy9sN1mYWipJzX5OpxWjI8_HKvs/s1080/IMG_20210118_112728_554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDicFBIIG9_JKgmFVcEplagUelu3T7DM4X2HlnxGZEWAOFSiaw5Ig9u4SxgI94ZyQ5vK9lwiEjKhoOzPFkG2dwYfX8pEr_WhNW-LxxwsSN1TcYXzbXy9sN1mYWipJzX5OpxWjI8_HKvs/w640-h640/IMG_20210118_112728_554.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div>La ricetta è semplicissima ma allo stesso tempo gustosa. Basta lessare delle patate novelle, sbucciarle tagliarle e condirle a piacere. Aprire una scatola di sgombri al naturale <a href="https://fish4everitalia.com/" target="_blank">Fish4Ever</a> acquistabili nel sito <a href="https://www.naturasi.it/catalogsearch/result/?q=Fish4Ever" target="_blank">NaturaSì</a> e mangiare. Nella vita normale, “semplicità” è sinonimo di “facile da fare “, ma quando le materie prime sono di ottima qualità anche un piatto semplice diventa un capolavoro.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8R-u5CmZWS04DvQvV8okuPWDJTq-J5h8lgCeu21fLwbRdYoT0hUQ7h-eLSsIJERPzWbos5Y8RJQtfAXWwalZkMgUm7NRbqWAUmTKDgIsIqScc4EpfteFjaaNfpcWy1xGlI8DqMmy9Ck/s1080/IMG_20210118_112728_553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8R-u5CmZWS04DvQvV8okuPWDJTq-J5h8lgCeu21fLwbRdYoT0hUQ7h-eLSsIJERPzWbos5Y8RJQtfAXWwalZkMgUm7NRbqWAUmTKDgIsIqScc4EpfteFjaaNfpcWy1xGlI8DqMmy9Ck/w640-h640/IMG_20210118_112728_553.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4iLSOIcbIL6si6h9rLzn-TP9F52zzbU84C2YSFZuS4jt_mazLA-XAzzFsk9p3yMNgr1VYmbmyGZt3Y4b1Yu1dg7GQFctEPXCdVmlzgiYN4yCDMXl4KxYQ9v-Wt3hdKsEYmjf-GjZ5ss/s83/applausi.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="59" data-original-width="83" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4iLSOIcbIL6si6h9rLzn-TP9F52zzbU84C2YSFZuS4jt_mazLA-XAzzFsk9p3yMNgr1VYmbmyGZt3Y4b1Yu1dg7GQFctEPXCdVmlzgiYN4yCDMXl4KxYQ9v-Wt3hdKsEYmjf-GjZ5ss/s0/applausi.gif" /></a></div><br /><div><br /></div><div><br /></div><div>Buon appetito</div>Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-83370542817014996312021-01-11T02:33:00.001-08:002021-01-11T02:34:11.833-08:00Penne con tonno al naturale Fish4Ever olive nere e pangrattato<p> Salve a tutti,</p><p><br /></p><p>oggi vi parlo della mia collaborazione con l’azienda Fish4Ever.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRmha69cdjEYsYrfChLJ60Kh1ZeIKcSqGfhDUDdcwDFBO-hVzBiL92peDa8BP3QnGlSgs2Jd1Hd1TpWKQisLWXOADDxuDcpwpeu_xiB08rM9EicdKX04Y80oDWGe62SOSCrH3qMBzlxU/s240/Y9KOnbah_400x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="240" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRmha69cdjEYsYrfChLJ60Kh1ZeIKcSqGfhDUDdcwDFBO-hVzBiL92peDa8BP3QnGlSgs2Jd1Hd1TpWKQisLWXOADDxuDcpwpeu_xiB08rM9EicdKX04Y80oDWGe62SOSCrH3qMBzlxU/w640-h640/Y9KOnbah_400x400.jpg" width="640" /></a></div><br /><p><br /></p><p>L'azienda applica i valori legati alla pesca sostenibile in ogni fase del processo produttivo.</p><p><br /></p><p>Grazie alla loro carta unica di qualità possono essere sicuri che i loro prodotti siano pescati localmente, freschi e preparati a seconda di criteri esigenti. Lavorano il pesce intero, aggiungendo solo ingredienti bio come l’olio extravergine spremuto a freddo, acqua di sorgente vulcanica locale e salse gustose. Di recente hanno messo in commercio 4 nuovi prodotti acquistabili da NaturaSì:</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ_pRN_zuC9ZUPvy3zQ7qSnV9Q8gGQ5vNyp5ZzvkbkdJf0zPWvU1jrDArlFgsw6WZf2aKkNodFsJ4DAG-Gb6nlWgdWRrelT3gc-DKm7_zIt9V7zIg4tvkJUJiwPih5iCv9MeRD3iLrqY/s3984/20201228153337_IMG_1670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ_pRN_zuC9ZUPvy3zQ7qSnV9Q8gGQ5vNyp5ZzvkbkdJf0zPWvU1jrDArlFgsw6WZf2aKkNodFsJ4DAG-Gb6nlWgdWRrelT3gc-DKm7_zIt9V7zIg4tvkJUJiwPih5iCv9MeRD3iLrqY/w426-h640/20201228153337_IMG_1670.JPG" width="426" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p></p><ul style="text-align: left;"><li>Filetti di tonno dell’Atlantico al naturale in olio extravergine di oliva</li></ul><div><br /></div><ul style="text-align: left;"><li>Filetti di tonno dell’Atlantico al naturale in acqua di sorgente</li></ul><div><br /></div><ul style="text-align: left;"><li>Sardine in olio evo e limone</li></ul><div><br /></div><p></p><p></p><ul style="text-align: left;"><li>Filetti di sgombro al naturale in lattina</li></ul><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Vi propongo alcune ricette:</p><p><br /></p><p><b>Penne con tonno al naturale Fish4Ever, olive nere e pangrattato</b></p><p><br /></p><p><br /></p><p><span style="color: #38761d;">Ingredienti per 4 persone</span></p><p><br /></p><p></p><ul style="text-align: left;"><li>400 gr di penne rigate</li><li>150 gr di tonno al naturale Fish4Ever </li><li>1 spicchio d'aglio </li><li> 3 cucchiai di pangrattato </li><li> 10 olive nere condite</li><li> 1 peperoncino</li><li> sale q.b</li><li> olio di oliva extravergine</li><li> prezzemolo</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeBYr78QrhLOsjxOMhyphenhyphenEErdXl2-R03w5dfNEmSVyWqXkZHvuv2zjw5Q679MvXH8Z6xoFoRP-xsaBFMdLnShIYDflB_MfNY4zoxE720V0YwK05mUyDFNpV3X-lVNUgGUDb4HJHmLo7zK4/s3984/20201228154609_IMG_1673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeBYr78QrhLOsjxOMhyphenhyphenEErdXl2-R03w5dfNEmSVyWqXkZHvuv2zjw5Q679MvXH8Z6xoFoRP-xsaBFMdLnShIYDflB_MfNY4zoxE720V0YwK05mUyDFNpV3X-lVNUgGUDb4HJHmLo7zK4/w426-h640/20201228154609_IMG_1673.JPG" width="426" /></a></div><br /><div><br /></div><p></p><p><br /></p><p>Mentre cuocete le penne in abbondante acqua salata. Rosolate in un'ampia padella l'aglio e l'olio. Aggiungete quindi il tonno, il pangrattato, le olive e mescolate. Scolate le penne al dente trasferitele in padella con il condimento rigirate e aggiungete il prezzemolo. Le vostre penne tonno, olive e pangrattato sono pronte per essere servite.</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AG3MjVxqPHNLRQe5Xi4_hpGPcq-tyEVKyuy3zRpl2OFxdaiA3NX-bwrXvGjj-nvjnWpn5oqu2FrXm_UyCP0nNoIWgyd77j381I00Msj4ODp-xPKvKf95sT9EX2WSqk29X3LB4j9Rw7k/s3984/20201228154916_IMG_1675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AG3MjVxqPHNLRQe5Xi4_hpGPcq-tyEVKyuy3zRpl2OFxdaiA3NX-bwrXvGjj-nvjnWpn5oqu2FrXm_UyCP0nNoIWgyd77j381I00Msj4ODp-xPKvKf95sT9EX2WSqk29X3LB4j9Rw7k/w426-h640/20201228154916_IMG_1675.JPG" width="426" /></a></div><br /><p><br /></p>Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-40245804004440753472021-01-11T01:58:00.004-08:002021-01-11T02:25:07.478-08:00Spaghetti con peperoni, olive verdi, sardine e tonno sott'olio Fish4Ever<p><span style="color: #666666;"><span style="font-size: 13.6px;">Salve a tutti,</span></span></p><p><span style="color: #666666;"><span style="font-size: 13.6px;"><br /></span></span></p><p><span style="color: #666666;"><span style="background-color: white; font-size: 13.6px;"></span></span></p><p><span style="color: #666666;"><span style="font-size: 13.6px;">oggi vi parlo della mia collaborazione con l’azienda</span></span></p><p><span><span><a href="https://fish4everitalia.com/" target="_blank">Fish4Ever</a> </span></span></p><p style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.6px; line-height: 1.8em; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcZxZWRIw1JOJF9JcHgEZzlQSUCHeXfRoqX_DrktgJSFoj2RNsqJVbOk-pR9kkTbsPHw4XKdWThMvEUQn-h0tV1yElsomBZJ_ql79VfhnpiXHCkkmzjgB5MCSiDXmI5VdTzuO3FrP2Vg/s240/Y9KOnbah_400x400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="240" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcZxZWRIw1JOJF9JcHgEZzlQSUCHeXfRoqX_DrktgJSFoj2RNsqJVbOk-pR9kkTbsPHw4XKdWThMvEUQn-h0tV1yElsomBZJ_ql79VfhnpiXHCkkmzjgB5MCSiDXmI5VdTzuO3FrP2Vg/w640-h640/Y9KOnbah_400x400.jpg" width="640" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">L'azienda applica i valori legati alla pesca sostenibile in ogni fase del processo produttivo.</div><p>Grazie alla loro carta unica di qualità possono essere sicuri che i loro prodotti siano pescati localmente, freschi e preparati a seconda di criteri esigenti. Lavorano il pesce intero, aggiungendo solo ingredienti bio come l’olio extravergine spremuto a freddo, acqua di sorgente vulcanica locale e salse gustose. Di recente hanno messo in commercio 4 nuovi prodotti acquistabili da <a href="https://www.naturasi.it/catalogsearch/result/?q=Fish4Ever" target="_blank">NaturaSì</a>:</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9InOmd31oNdwrzx5B32p5aSJxOnDV0vggSFs63C4gGaJxbnEZFLgnZjTJDucN_9DYnJavOZFWdB8sKeqOPEXRxfUggnrrMeV26WMglnHKtSnwjcCPmOIAde4RA9fbTSE0tT-yc91lO8/s3984/20201228153337_IMG_1670.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9InOmd31oNdwrzx5B32p5aSJxOnDV0vggSFs63C4gGaJxbnEZFLgnZjTJDucN_9DYnJavOZFWdB8sKeqOPEXRxfUggnrrMeV26WMglnHKtSnwjcCPmOIAde4RA9fbTSE0tT-yc91lO8/w426-h640/20201228153337_IMG_1670.JPG" width="426" /></a></div><br /><p><br /></p><p><br /></p><ul><li>Filetti di tonno dell’Atlantico al naturale in olio extravergine di oliva</li></ul><p> </p><ul><li>Filetti di tonno dell’Atlantico al naturale in acqua di sorgente</li></ul><p> </p><ul><li>Sardine in olio evo e limone</li></ul><p> </p><ul><li>Filetti di sgombro al naturale in lattina</li></ul><p><br /></p><p><br /></p><p>Vi propongo alcune ricette:</p><p><br /></p><p style="text-align: center;"><b>Spaghetti con peperoni, olive verdi, tonno e sardine all'olio extra vergine</b></p><p style="text-align: center;"><br /></p><p style="text-align: justify;"><span style="color: #38761d;">Ingredienti per 4 persone</span></p><p style="text-align: justify;"><br /></p><p></p><ul style="text-align: left;"><li>400 gr di spaghetti</li><li> 2 peperoni rossi</li><li>160 gr di tonno sott'olio</li><li>1 confezione di sardine</li><li> 10 olive verdi denocciolate</li><li> 1 cipollotto</li><li> 1 spicchio d'aglio</li><li> 1 peperoncino</li><li> sale q.b</li><li> olio di oliva extravergine</li><li> basilico</li></ul><p></p><p><br /></p><p><span style="color: #38761d;">Procedimento</span></p><p><br /></p><p>Lavate i peperoni, puliteli internamente e tagliateli a filetti. In un'ampia padella rosolate il cipollotto, l'aglio e l'olio. Aggiungete quindi i peperoni, il sale e mescolate. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggltB3Khj5wCB0x91IfJVEm_ZO4WASZw7GtCagTZ-c5OrZUubYDrjTfqoZMB9R1w_F44CXSTYIypyobbTuAw1MlxdQsd0mu9Ega2p-dQQs3NAEuh-NJmknSd030oG1gdT2EyB5gLu4C6c/s3984/20201229150335_IMG_1683.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggltB3Khj5wCB0x91IfJVEm_ZO4WASZw7GtCagTZ-c5OrZUubYDrjTfqoZMB9R1w_F44CXSTYIypyobbTuAw1MlxdQsd0mu9Ega2p-dQQs3NAEuh-NJmknSd030oG1gdT2EyB5gLu4C6c/w426-h640/20201229150335_IMG_1683.JPG" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsbXiJo9wGl4BzzTc8ugT8DzxpPOZ9e0zhhPwnZogb2_V5q7gr-sc3PZxoxWBtotqOGl0IQugN9dkPaLpOGxPpZgfk-WrvBponobwlyCTS7nGmYMZvF88ynm7zYhxunB7OoYWcX9DY7U/s3984/20201229150618_IMG_1684.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsbXiJo9wGl4BzzTc8ugT8DzxpPOZ9e0zhhPwnZogb2_V5q7gr-sc3PZxoxWBtotqOGl0IQugN9dkPaLpOGxPpZgfk-WrvBponobwlyCTS7nGmYMZvF88ynm7zYhxunB7OoYWcX9DY7U/w426-h640/20201229150618_IMG_1684.JPG" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5kZYz0tPdoCtBdoZKF0xlvIZ8Pg-Vy0QPcu8l2ezdbOUX17_WdS-oQk06ZMUIe3gV3IRk9zg7SbWIlvkKH7e-yMhaGxTbfw2_O3aN1f2l82lL6sdI3eiNZdItAR6loQcTy4-xPKKcfQ/s3984/20201229150745_IMG_1686.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5kZYz0tPdoCtBdoZKF0xlvIZ8Pg-Vy0QPcu8l2ezdbOUX17_WdS-oQk06ZMUIe3gV3IRk9zg7SbWIlvkKH7e-yMhaGxTbfw2_O3aN1f2l82lL6sdI3eiNZdItAR6loQcTy4-xPKKcfQ/w426-h640/20201229150745_IMG_1686.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Fate cuocere fin quando non si ammorbidiscono. Aggiungete le olive, il tonno, le sardine, il peperoncino e mescolate delicatamente.</p><p>Intanto cuocete la pasta in abbondante acqua salata e scolatela al dente. Trasferitela in padella con il condimento rigirate e aggiungete il basilico. I vostri spaghetti tonno, sardine e peperoni è pronta per essere servita.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nZU0ga03OFyUeDKdYi2p0m2-5tlGlB4x5WCPEKR-RaWKmblrUb2BzOb7oRwhcClTIw2hH5MwAJ_HDHekcUbc6G7JtASMXFvs2B8CaMS_pCmrHqeE66GGj-_Rb9TkgsvrSMsXsSwZfGg/s3984/20201229151905_IMG_1688.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nZU0ga03OFyUeDKdYi2p0m2-5tlGlB4x5WCPEKR-RaWKmblrUb2BzOb7oRwhcClTIw2hH5MwAJ_HDHekcUbc6G7JtASMXFvs2B8CaMS_pCmrHqeE66GGj-_Rb9TkgsvrSMsXsSwZfGg/w426-h640/20201229151905_IMG_1688.JPG" width="426" /></a></div><br /><p><br /></p><div><br /></div><p><br /></p>Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-7443372512684462422021-01-01T08:50:00.003-08:002021-01-01T08:57:34.058-08:00Iris siciliani<div><div>Oggi ho preparato per la prima volta l'iris siciliani. </div><div><span face="Lato, sans-serif" style="background-color: white; font-size: 15px;">L’iris fritta è un dolce tipico sia palermitano che catanese, fatto di uno scrigno di morbida pasta brioche impanata che custodisce cuore di crema alla ricotta e scaglie di cioccolato. Fu ideata nel 1901 dal pasticcere palermitano Antonio Lo Verso in onore della prima messa in scena dell’opera “Iris” di Pietro Mascagni al Teatro Massimo. La sua creazione, che in origine prevedeva l’uso di rosette rafferme private della crosta e di parte della mollica, ebbe un tale successo e divenne così richiesta dai palermitani da spingere il già rinomato pasticcere a cambiare il nome della sua caffetteria proprio in “Iris”. Nel tempo la ricetta dell’iris fritta si è evoluta insieme ai gusti della gente e ha ispirato anche la creazione di una </span><span face="Lato, sans-serif" style="background-color: white; font-size: 15px;">versione e al forno. Io ho preparato deu panini al latte ripieni con crema al cioccolato.</span></div><div><span face="Lato, sans-serif" style="background-color: white; font-size: 15px;">Ingrediente per circa 11 panini:</span></div></div><div><span face="Lato, sans-serif" style="background-color: white; font-size: 15px;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpleUe4PVjETC9y-IDATDnrEgjEGc6EpVlOrnkaFZlXXAy6dp8156ddmCPw_Icj7v9M1MlSlJWjxZlBm_GyZzn1w7vvf6iidRArdnJTLc7BIUN9P8jflsfLxN2XkoFThKMS_p6qNtDuo/s2048/IMG_20201226_192315.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/AVvXsEiMpleUe4PVjETC9y-IDATDnrEgjEGc6EpVlOrnkaFZlXXAy6dp8156ddmCPw_Icj7v9M1MlSlJWjxZlBm_GyZzn1w7vvf6iidRArdnJTLc7BIUN9P8jflsfLxN2XkoFThKMS_p6qNtDuo/w640-h480/IMG_20201226_192315.jpg" width="640" /></a></div><br /><span face="Lato, sans-serif" style="background-color: white; font-size: 15px;"><br /></span></div><div><span face="Lato, sans-serif" style="background-color: white; font-size: 15px;"><br /></span></div><div><span face="Lato, sans-serif" style="background-color: white; font-size: 15px;"><br /></span></div><div><ul style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">500 gr di farina manitoba</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">330 ml di latte</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">50 gr di strutto o margarina</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">80 g di zucchero</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">25 g di lievito di birra</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">12 gr di sale</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"><br /></span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"><b>Per la pastella </b></span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"></span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">150 gr Farina 00</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">300 gr Acqua</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">200 gr Pangrattato</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">q.b. Olio Di Semi</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"><b><br /></b></span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"><br /></span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"><b><br /></b></span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"><b>Per la crema</b></span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"><br /></span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">500 gr di latte</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">150 gr zucchero</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">80 gr amido</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">200 gr cioccolato fondente</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">1 pizzico di cannella </span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">2 cucchiai di liquore dolce (strega) </span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">q.b. Scorza Di Limone</span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"><br /></span></span></li><li style="box-sizing: border-box; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><span face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 14px;"><p style="color: #2a2a2a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 20px;">Preparate tutti gli ingredienti, unire alla farina il latte dove avete sciolto il lievito e poi inserite il resto degli ingredienti.</p><p style="color: #2a2a2a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 20px;">Impastate in ciotola per qualche minuto, poi passate alla spinatoia e lavorate fino ad ottenere un impasto liscio, elastico e omogeneo, ci vorranno circa 10 mnuti.</p><p style="color: #2a2a2a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 20px;">Fate lievitare al calduccio finché non raddoppia (circa 1 ora). Trascorso il tempo formare delle palline da 80 g. Riponete a lievitare fino al raddoppio. Trascorso il tempo, preriscaldate il forno a 180° modalità statica, spennellate i panini con il latte e infornate. Dopo un paio di minuti abbassate a 160°. Sfornate i panini a doratura completata, ci vorranno circa 15/20 minuti. Una volta raffreddati Tagliate con delle forbici appuntite il fondo dei panini, fate come per creare un tappo e mettetelo da parte.</p></span></span>Scavateli e togliete la mollica. Con l’aiuto di un cucchiaino o di una sacca da pasticcere, riempite i panini e chiudete con i tappi che avete messo da parte. Preparate una pastella aggiungendo poco per volta l’acqua alla farina, mescolando di continuo con la frusta. <span style="color: #333333; font-family: Lato; font-size: 16px;">Passate passate i panini prima nella pastella e poi nel pangrattato, facendo in modo che aderisca bene. </span>Scaldate l’olio in una padella dai bordi alti, immergete la punta di uno spiedino di legno, se farà tante bolle, saremo pronti per friggere i nostri iris. Dopo averli tuffati nell’olio, girateli per ottenere una giusta doratura, quindi raccoglieteli con una schiumarola, poggiateli su della carta assorbente e poi su un vassoio. Questi Iris sono pronti, ottimi per essere gustati caldi, fragranti e con una deliziosa crosticina croccante che si mantiene anche l'indomani. </li></ul><ul style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 26px; margin-bottom: 10px; padding-left: 24px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA034T1CDUzLDRcn_p1C-VOlFlDZJJtQSOuO0kmWzu0gdWumHeEBIL2KpigdPeCyYfbz47ngdLgFCeZTZ2NorDLBffHn3Cwsf0PHXmb6v_WpktPGYaCBx3nVNatxNdFzTtmMi483tGMIY/s2048/IMG_20201226_160452.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1175" data-original-width="2048" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA034T1CDUzLDRcn_p1C-VOlFlDZJJtQSOuO0kmWzu0gdWumHeEBIL2KpigdPeCyYfbz47ngdLgFCeZTZ2NorDLBffHn3Cwsf0PHXmb6v_WpktPGYaCBx3nVNatxNdFzTtmMi483tGMIY/w640-h368/IMG_20201226_160452.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-268365133270645342020-12-29T03:04:00.012-08:002021-01-01T08:55:08.258-08:00Pietra da forno Pepita Gigante<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><p style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-size: 13.6px; line-height: 1.8em; margin: 0px 0px 20px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;"><span style="font-family: inherit;">Salve a tutti,</span></p><p style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-size: 13.6px; line-height: 1.8em; margin: 0px 0px 20px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;"><span style="font-family: inherit;">oggi vi parlo della mia collaborazione con l’azienda italiana <a href="https://www.domital.it/" style="background: transparent; color: #fc7988; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank">Pepita by Domital .</a></span></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0Y48ooDtRj-OlOOS6kr1o08qWkw8CvwJbAKJdH1QOsg_vgarwfMx0yYTHBfmJ4xPgmcfrz4Do2UJRb7TtOuzbHFF3zgYZv8gXcbf2TwiOWzWG0YZfP1AmrTnHzRHPnlm7xcVhMHeLJw/s1992/IMG-20201224-WA0004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1328" data-original-width="1992" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0Y48ooDtRj-OlOOS6kr1o08qWkw8CvwJbAKJdH1QOsg_vgarwfMx0yYTHBfmJ4xPgmcfrz4Do2UJRb7TtOuzbHFF3zgYZv8gXcbf2TwiOWzWG0YZfP1AmrTnHzRHPnlm7xcVhMHeLJw/w400-h266/IMG-20201224-WA0004.jpg" width="400" /></a></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/b/R29vZ2xl/AVvXsEj_P2HdBFIGzAwJrWGmzezsdQdV22WnMS9G_e_f6mPtLcpl9pEiVMz-oL9hYrywq8IiYvgeenI6S4T3awH6bYlUvYxaCIN45Tor-NXdTrrUHNCn5L3Ca2dPqf6x1sSCYeGwKeUttWeKpKs/s1992/IMG-20201224-WA0001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1328" data-original-width="1992" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_P2HdBFIGzAwJrWGmzezsdQdV22WnMS9G_e_f6mPtLcpl9pEiVMz-oL9hYrywq8IiYvgeenI6S4T3awH6bYlUvYxaCIN45Tor-NXdTrrUHNCn5L3Ca2dPqf6x1sSCYeGwKeUttWeKpKs/w400-h266/IMG-20201224-WA0001.jpg" width="400" /></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;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span face="Lato, "Lucida Sans Unicode", "Lucida Grande", Verdana, Tahoma, Arial, sans-serif" style="background-color: white; color: #666666; font-size: 13.6px; text-align: start;">L’azienda nasce circa trent’anni fa, durante una cena tra amici a base di pizza. L’azienda ha diversi prodotti ma io vi parlo della pietra da forno gigante. Chi mi conosce sa bene la mia passione per la cucina… adoro cucinare sia dolci che salati e tra questi c’è la pizza che faccio praticamente ogni settimana. In commercio ho visto diverse pietre refrattarie ma tonde o quadrate hanno tutte piccole dimensioni. Io ho un forno da 90 cm e quindi non ho mai voluto provarle, poi l’altro giorno ho visto che quest’azienda ha creato oltre alla classica pietra tonda STANDARD in terracotta refrattaria da mm. 345×345 per forni da 60 anche quella GRANDE in terracotta refrattaria da mm. 570×356 per forni da 90. Entrambe arrivano complete di pala in legno e ricettario.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPOEM2yHJw7bXnc8drbXQmxK-3yWnneNXCG_TwUNHbaiB1EvVEMLgozjoOlq4CpZYiTp7BBJvi6SY-jJJ5TQcr-VGcdV7qlB6YRhvyEFBFIxTXoJs7EWaXgiUIHGLKFRh5qcJ8C2cq1A/s1992/IMG-20201224-WA0002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1992" data-original-width="1328" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPOEM2yHJw7bXnc8drbXQmxK-3yWnneNXCG_TwUNHbaiB1EvVEMLgozjoOlq4CpZYiTp7BBJvi6SY-jJJ5TQcr-VGcdV7qlB6YRhvyEFBFIxTXoJs7EWaXgiUIHGLKFRh5qcJ8C2cq1A/w266-h400/IMG-20201224-WA0002.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><span face="Lato, "Lucida Sans Unicode", "Lucida Grande", Verdana, Tahoma, Arial, sans-serif" style="background-color: white; color: #666666; font-size: 13.6px;">La parte superiore è liscia, permette di scaldarsi e diffondere il calore in modo uniforme.</span><div><span face="Lato, Lucida Sans Unicode, Lucida Grande, Verdana, Tahoma, Arial, sans-serif" style="color: #666666;"><span style="font-size: 13.6px;"><br /></span></span></div><div><span face="Lato, Lucida Sans Unicode, Lucida Grande, Verdana, Tahoma, Arial, sans-serif" style="color: #666666;"><span style="font-size: 13.6px;"><br /></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETu6GWneZcOyMM-cneGEeV4oRyZkVHqD7x3cm-30yydE7j9zfJGqB69zL_dkRvQumxZkqmdpqyA1Yx-KRCoycpi1NXfD8AhWgbeu2eSvsDai2tzzo2rJs3TO1hsr8pxkmnJtYNqKgxW4/s1992/IMG-20201224-WA0003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1992" data-original-width="1328" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETu6GWneZcOyMM-cneGEeV4oRyZkVHqD7x3cm-30yydE7j9zfJGqB69zL_dkRvQumxZkqmdpqyA1Yx-KRCoycpi1NXfD8AhWgbeu2eSvsDai2tzzo2rJs3TO1hsr8pxkmnJtYNqKgxW4/w266-h400/IMG-20201224-WA0003.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; text-align: justify;"><span face="Lato, "Lucida Sans Unicode", "Lucida Grande", Verdana, Tahoma, Arial, sans-serif" style="background-color: white; color: #666666; font-size: 13.6px; text-align: start;">La parte inferiore ha esclusivo disegno con canalizzazioni che consente un peso contenuto e un’elevata velocità di riscaldamento.</span></div><br /><p><br /></p><p style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-family: Lato, "Lucida Sans Unicode", "Lucida Grande", Verdana, Tahoma, Arial, sans-serif; font-size: 13.6px; line-height: 1.8em; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Composta da argille refrattarie selezionate, essiccate e cotte a 1320° C, possiede una notevole resistenza a sbalzi termici, abrasioni e urti. Allo stesso tempo essendo assolutamente naturale può presentare piccole imperfezioni o differenze di colore che comunque non pregiudicano la funzionalità Inoltre permette di cuocere senza olio o grassi e assorbire l’umidità.</p><p style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-family: Lato, "Lucida Sans Unicode", "Lucida Grande", Verdana, Tahoma, Arial, sans-serif; font-size: 13.6px; line-height: 1.8em; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Ma veniamo al suo utilizzo… </p><p style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-family: Lato, "Lucida Sans Unicode", "Lucida Grande", Verdana, Tahoma, Arial, sans-serif; font-size: 13.6px; line-height: 1.8em; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Posizionare Pepita sulla griglia e accendere il forno e attendere finché la piastra non si riscaldi (circa 40 minuti con forno a gas qualcosina in più per quelli elettrici). Stendere la pasta e dare la forma desiderata condire e introdurre nel forno con la pala (vi consiglio di mettere un foglio di carta da forno sulla pala, questi vi aiuterà oltre a far scivolare con facilità la pizza eviterà di sporcare la piastra. Comunque eventuali incrostazioni e residui di cottura che possono depositarsi sulla piastra si possono eliminare con una spatola o un coltello. Mentre per la pulizia periodica basta intiepidirla nel forno, strofinarla con una paglietta di ferro e risciacquarla con acqua tiepida, non utiluzzare detergenti ne lavastoviglie.</p><p style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-family: Lato, "Lucida Sans Unicode", "Lucida Grande", Verdana, Tahoma, Arial, sans-serif; font-size: 13.6px; line-height: 1.8em; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Ed ecco a<span style="background-color: transparent; text-align: center;">lcune ricette realizzate grazie all'ausilio di Pepita Pietra Refrattaria Gigante by</span><span style="background-color: transparent; text-align: center;"> </span><a href="https://www.domital.it/" style="background-color: transparent; text-align: center;" target="_blank">Domital</a><span style="background-color: transparent; text-align: center;"> </span></p></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div><p style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-family: Lato, "Lucida Sans Unicode", "Lucida Grande", Verdana, Tahoma, Arial, sans-serif; line-height: 1.8em; margin: 0px 0px 20px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="background-color: transparent; text-align: center;"><b> Pizza con prosciutto, mozzarella olive e pomodoro </b></span></p></div></blockquote><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp06wq_BisBKSOvxrAgjlavc4htMFDqmapJR7BiGZfmLcMgRk8x7yxdgTglGjF8qOv3RtUqw_vJi07T2WtWUMjLnzrdnf7vEaAiv8wcfKgzUl8hGVi-qPIkGm5E1BAzT8rVyVVk_IiEeU/s3984/20201224210255_IMG_1647.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp06wq_BisBKSOvxrAgjlavc4htMFDqmapJR7BiGZfmLcMgRk8x7yxdgTglGjF8qOv3RtUqw_vJi07T2WtWUMjLnzrdnf7vEaAiv8wcfKgzUl8hGVi-qPIkGm5E1BAzT8rVyVVk_IiEeU/w426-h640/20201224210255_IMG_1647.JPG" width="426" /></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;"><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/b/R29vZ2xl/AVvXsEgqrcRjqx5Lw7ecb5m03bJrwyoxwvy3OL-LKV6h8JTrna5q-nB12B_L73M0J9WQOx6_L5ux9Ew5-7Ai7-85R5GoF9iTvWD8txH-vL-xsq6WulXcQsadfYc7kDn81F30se6fp7Nb2KKwSD4/s3984/20201224211426_IMG_1657.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrcRjqx5Lw7ecb5m03bJrwyoxwvy3OL-LKV6h8JTrna5q-nB12B_L73M0J9WQOx6_L5ux9Ew5-7Ai7-85R5GoF9iTvWD8txH-vL-xsq6WulXcQsadfYc7kDn81F30se6fp7Nb2KKwSD4/w426-h640/20201224211426_IMG_1657.JPG" width="426" /></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 class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p><p>Stendere l'impasto lievitato in un foglio di carta forno e adagiare nella pala condire con pomodoro, mozzarella, prosciutto, origano e un filo d'olio. Infornare fino a cottura desiderata.</p><p> <br /></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoHWx7R3tfN3jMe2GEhy40jGWkhppF_bCXL6VnbbfdHUSGgHDA1qabD4So-7NbyELUEw1N6wu_sSJNLowXtB5cfhQKKzZFJd_-q956PILY9_5uYW_JBv7ypgGmCQsEngeZlzZf_3SlC4/s3984/20201224201253_IMG_1609.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoHWx7R3tfN3jMe2GEhy40jGWkhppF_bCXL6VnbbfdHUSGgHDA1qabD4So-7NbyELUEw1N6wu_sSJNLowXtB5cfhQKKzZFJd_-q956PILY9_5uYW_JBv7ypgGmCQsEngeZlzZf_3SlC4/w266-h400/20201224201253_IMG_1609.JPG" width="266" /></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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoTajJfuc3V88Brp_haC1Zt8eFvGQJXR-1EovZuxt2yGBuQ0sQSQ86tsMU6kaiwBOTcOkabw-nv6U4ko3JrELziodxQf7ENXMMoKkn1mLwz4VzaNRBmDp1WY9_KD3bgo5fJkPQT6zc3I/s3984/20201224202732_IMG_1618.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoTajJfuc3V88Brp_haC1Zt8eFvGQJXR-1EovZuxt2yGBuQ0sQSQ86tsMU6kaiwBOTcOkabw-nv6U4ko3JrELziodxQf7ENXMMoKkn1mLwz4VzaNRBmDp1WY9_KD3bgo5fJkPQT6zc3I/w266-h400/20201224202732_IMG_1618.JPG" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgy4Z5hfJpGl6Tfmq5yQwSrWPCv96Z8CpE5cFA4pMDpESU3a_y-O6REAHTqEz9G-XVrz25G04EL7hArGUZNhVN6YMf-TxFgL1ovkIqz2G2SiOFY9BioOSrN-kk1-mM9jJKsbBK_oc7H2Q/s3984/20201224203535_IMG_1635.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgy4Z5hfJpGl6Tfmq5yQwSrWPCv96Z8CpE5cFA4pMDpESU3a_y-O6REAHTqEz9G-XVrz25G04EL7hArGUZNhVN6YMf-TxFgL1ovkIqz2G2SiOFY9BioOSrN-kk1-mM9jJKsbBK_oc7H2Q/w266-h400/20201224203535_IMG_1635.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZiZmjcHIxA_xVNIGWu9EWtqnkNTRWy6HNPXGUGOw7_my7NIErMeLf_eGGilpwnf-XzxjWIl_bZ_WYCGgo5cNPN22-zb7MhQADxf5uaMgcnWtnDxF_w5iZ_sg5ujMjTHWgF8DVidt8vU/s3984/20201224203829_IMG_1636.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZiZmjcHIxA_xVNIGWu9EWtqnkNTRWy6HNPXGUGOw7_my7NIErMeLf_eGGilpwnf-XzxjWIl_bZ_WYCGgo5cNPN22-zb7MhQADxf5uaMgcnWtnDxF_w5iZ_sg5ujMjTHWgF8DVidt8vU/w266-h400/20201224203829_IMG_1636.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMDLJV5UJMPp2xZv8vLgDRWIWlFsOIwJsZzYebHzum0GWl6TuxsBZVJGzil13iMssCyHIVl5JqL183f-TuZBcYPkZ8BjyYaEeX76rjAIJjJ2NtdMEH4oEtKbdws5Ks9RPDtIQccctwQ4/s3984/20201224205019_IMG_1644.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMDLJV5UJMPp2xZv8vLgDRWIWlFsOIwJsZzYebHzum0GWl6TuxsBZVJGzil13iMssCyHIVl5JqL183f-TuZBcYPkZ8BjyYaEeX76rjAIJjJ2NtdMEH4oEtKbdws5Ks9RPDtIQccctwQ4/w266-h400/20201224205019_IMG_1644.JPG" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Pizza con farina integrale</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_V3YuY2eIRTsJsC_PIyo4JpMpO3JrS7o9i293MsxyjGfG5H1FKBfqJdXtIVdW6r4Qk5uz2y-wW5M4DudhyuiYydNSuxJIsbVDuZeX7DUMBqJcRK5M3SG0NwqGVMvft0mOxVR8cpq-fo/s3984/20201224202519_IMG_1612.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_V3YuY2eIRTsJsC_PIyo4JpMpO3JrS7o9i293MsxyjGfG5H1FKBfqJdXtIVdW6r4Qk5uz2y-wW5M4DudhyuiYydNSuxJIsbVDuZeX7DUMBqJcRK5M3SG0NwqGVMvft0mOxVR8cpq-fo/w266-h400/20201224202519_IMG_1612.JPG" width="266" /></a></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/b/R29vZ2xl/AVvXsEg50tZjyxkGXvPBpEJrPHJj2-7TL9WNxq-pe_qPJrA5Cwdaukud-t8BBIPkpm2OHrbvQGKPMzYsW6JO3WdaVapwB-34xW6LLpFkIQVjrMcVGnmTF2VOjWQ7k0-SV6rIV_tG9UKWJ6Oz-O8/s3984/20201224204023_IMG_1637.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50tZjyxkGXvPBpEJrPHJj2-7TL9WNxq-pe_qPJrA5Cwdaukud-t8BBIPkpm2OHrbvQGKPMzYsW6JO3WdaVapwB-34xW6LLpFkIQVjrMcVGnmTF2VOjWQ7k0-SV6rIV_tG9UKWJ6Oz-O8/w266-h400/20201224204023_IMG_1637.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Schiacciata con tuma, cipolla e salsiccia</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPkNcpult31m1qAeQ6pni4xA6mTJ810KOpEDDhBUX3Zk8or1E9NuyvnNDf3Lzgj0IhBePnUxacKHydL8-aQRQN42xsK8_JYnAttan6jaiP9XaaVIPtSYM9SBxgKnwSZXtRLnPHr33Jyc/s3984/20201224194128_IMG_1591.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPkNcpult31m1qAeQ6pni4xA6mTJ810KOpEDDhBUX3Zk8or1E9NuyvnNDf3Lzgj0IhBePnUxacKHydL8-aQRQN42xsK8_JYnAttan6jaiP9XaaVIPtSYM9SBxgKnwSZXtRLnPHr33Jyc/w266-h400/20201224194128_IMG_1591.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdpztoxzwcEacOs-yQnvl6obJNT-vaSvm_zzcT-B1OyaDwEHa7AjS8iU9nL1FkDZIROUup8FS6CW_EUZWDqllCC-PVL7rTDCw1uDoxTsEA4ByuYqffYdNN17_w87gScmuXoQASodVh1Y/w266-h400/20201224200730_IMG_1601.JPG" width="266" /></a></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTGufyRjs4vgzMohBt8sDap02aI2L4YXex0U0JsW72FT4aDIaK2R8rajPZHOf-sdycayzAFZCHKk7i_j6MJKw7CXjUTAU_otBD253U8l8rLAjyNr3oNwie3lu_guBRXVqxLnIpdd6cYk/s3984/20201224200547_IMG_1597.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTGufyRjs4vgzMohBt8sDap02aI2L4YXex0U0JsW72FT4aDIaK2R8rajPZHOf-sdycayzAFZCHKk7i_j6MJKw7CXjUTAU_otBD253U8l8rLAjyNr3oNwie3lu_guBRXVqxLnIpdd6cYk/w266-h400/20201224200547_IMG_1597.JPG" width="266" /></a></div><br /><div class="separator" style="clear: both; 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font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeJnSSVc5cQQoLi7FAK_A_YZ51_Z6LKPg1iDHdwNcCahcAjSva9USJAnAXYNW9I_r7XdppZ8Li61wtOH4UHCEoWOgbzye92Uy1wurfRtle0p4ADnDNPUc0pMMAR4hwR5J92eii9FST5A/s1600/IMG-20201226-WA0001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeJnSSVc5cQQoLi7FAK_A_YZ51_Z6LKPg1iDHdwNcCahcAjSva9USJAnAXYNW9I_r7XdppZ8Li61wtOH4UHCEoWOgbzye92Uy1wurfRtle0p4ADnDNPUc0pMMAR4hwR5J92eii9FST5A/w640-h480/IMG-20201226-WA0001.jpg" width="640" /></a></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB59PpglgEX5RhTFzPVcam4s02bosGU0QQuDrg-QIa76hxIP3-IWRTSSU5CecFebmyibnIBbdYKPzsjaduhhKHGrIAcOd9tBYW1vtKtBxQvbxPO3v6pPgeA5Jvm9ZSyHCzYkw_QYeGV4/w400-h300/IMG_20201226_165504.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNHUT9bIL5Lgtd5m3tjZXMAS61R5litz2WrzUWjnEFhGuSIf3g8p0GF5w8h7DueRcM9vt8EtijpNBck7gnN5rdFhZkcoQy-PwUd0O3FwYiQnTWWzhnmiFM_lKaGwfzG1cS-uNZW1Lz1Q/s2048/IMG_20201226_190657.jpg" style="margin-left: 1em; 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text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">La pietra è ottima non solo per cucinare salati ma anche dolci...</div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><div class="separator" style="clear: both;"><a href="https://carmelinalericettepertutti.blogspot.com/2019/04/tiramisu-alle-fragole.html?m=1" target="_blank">Iris siciliani</a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlTao5qOF_tDp0M6bpn4Ano-3irTgrmYSAMwkVgPYW4EmwZOllp0FbHqyupoBISf6_sdTLRq7GHpRMTDOixg-zzHoDU04WmxjEwzh5x2a29u87AqxiyDmvI4v0nUoMDrnkhkFzFyGBpk/w426-h640/20201227160919_IMG_1666.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><br /><span style="font-size: medium; font-weight: bold;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><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></div>Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-36874729342166813252019-06-06T07:05:00.003-07:002019-06-06T07:05:52.500-07:00Piadina con pomodorini nichel free istamina free Salve a tutti,<br />
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anche oggi vi presento una ricetta ottima per chi come me ha problemi di allergia al nichel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOfvBp4lriJOYzkG45zTZshjZ_4KGW-UXwgbPmh5s30JKGTfaQSuAVZ3I_e5taHqLIKdYez9xmPG-JdeIg9poz3yvhSHUhX5P0lsxr7X-YTKPHzcRImjjhfrMb6tRGZRqmoznz30Xhrg/s1600/IMG_20190605_134815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOfvBp4lriJOYzkG45zTZshjZ_4KGW-UXwgbPmh5s30JKGTfaQSuAVZ3I_e5taHqLIKdYez9xmPG-JdeIg9poz3yvhSHUhX5P0lsxr7X-YTKPHzcRImjjhfrMb6tRGZRqmoznz30Xhrg/s640/IMG_20190605_134815.jpg" width="480" /></a></div>
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Ho utilizzato i pomodorini dell'azienda Fruithydrosinni che come già detto in altri post produce diversi ortaggi con la tecnica della coltura idroponica. Oltre ai pomodori ho utilizzato anche basilico e prezzemolo sempre senza nichel e senza istamina.<br />
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Che dire... I pomodori sono dolcissimi e gustosi e anche se era una semplice piadina farcita con pomodori conditi con olio e basilico e melanzane locali grigliate e condite con prezzemolo ho fatto un pranzetto ricco come da tempo non facevo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhyphenhyphengNG-8Ay1MsnQYEFNJvjNM8C9jdwPHIFqR3KZ3hVmA3BwsKvcXwexXzNMuPBDsv0ODtpm3aH3LiJ1qMOL2qw0HlyeHZ4SlGfbTHFg3KwAw85qE58BOdcUB30qfepxwNeVAlRFyHRos/s1600/IMG_20190605_134749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhyphenhyphengNG-8Ay1MsnQYEFNJvjNM8C9jdwPHIFqR3KZ3hVmA3BwsKvcXwexXzNMuPBDsv0ODtpm3aH3LiJ1qMOL2qw0HlyeHZ4SlGfbTHFg3KwAw85qE58BOdcUB30qfepxwNeVAlRFyHRos/s400/IMG_20190605_134749.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdR5zq5Uq7xeqzQ8R2qE6FQned3qpVmP1q7upk_2gvSVnshLbpkeSrkX_tTtlAbOBAjK2SMYaZco7cqP41gS_K3kRFc2-MFhI5R9GunTPDiCOzEZmrlLkahHcQMYxvT8cNxVAytxkWqM/s1600/IMG_20190605_134755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdR5zq5Uq7xeqzQ8R2qE6FQned3qpVmP1q7upk_2gvSVnshLbpkeSrkX_tTtlAbOBAjK2SMYaZco7cqP41gS_K3kRFc2-MFhI5R9GunTPDiCOzEZmrlLkahHcQMYxvT8cNxVAytxkWqM/s400/IMG_20190605_134755.jpg" width="400" /></a></div>
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Per chi volesse acquistare questi prodotti può cliccare <a href="https://fruithydrosinni.it/" target="_blank">qui</a> e collegarsi al loro sito. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVE5l7GyETIZ4UaGxn85uTXCy3h9CmTkdtLvZ2WhsliiwkAY1jbzHVbFFg293pQ9UY42pfw7onAKLRbUIb4yOhP2b0bG2S3TddbsA1MEz13Wjv-Wn63yZtRM1NIlkH1elVoSAXWEpT5ps/s1600/bb82b2834f2848d19ff64888a90acc6e.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="550" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVE5l7GyETIZ4UaGxn85uTXCy3h9CmTkdtLvZ2WhsliiwkAY1jbzHVbFFg293pQ9UY42pfw7onAKLRbUIb4yOhP2b0bG2S3TddbsA1MEz13Wjv-Wn63yZtRM1NIlkH1elVoSAXWEpT5ps/s320/bb82b2834f2848d19ff64888a90acc6e.gif" width="320" /></a></div>
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E buon appetito e vi aspetto per la prossima ricetta. </div>
Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-32880059692457007012019-06-05T01:52:00.002-07:002019-06-05T01:52:17.690-07:00Pesto con basilico viola nichel free istamina free<span style="font-family: "verdana" , sans-serif;">Salve a tutti, </span><br />
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<span style="font-family: "verdana" , sans-serif;">oggi vi propongo la pasta al pesto di basilico nero o viola. Questo basilico tra le erbe aromatiche è considerato “la regina delle erbe” grazie alle sue numerose proprietà curative. Ha infatti proprietà antiossidanti, antinfiammatorie e sembrerebbe anche che un infuso di basilico nero sia miracoloso contro lo stress grazie alla sua proprietà calmante! È anche un ottimo rimedio naturale contro la cattiva digestione e la tosse. Il basilico viola è anche ricco di minerali e vitamine. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Questo in questione arriva dalla giovane e innovativa azienda <b>Fruithydrosinni</b> sita a <b>Policoro</b>, nella piana del <b>Metapontino</b> in <b>Basilicata</b> ch</span><span style="font-family: "verdana" , sans-serif;">e lo produce con la tecnica idroponica</span><span style="font-family: "verdana" , sans-serif;"> e quindi può essere utilizzato anche da chi come me ha problemi di allergia al nichel. Questo tipo di coltivazione lo rende nichel free e istamina free. Il profumo è meno intenso del classico basilico verde ma il gusto è strepitoso, leggermente più aromatico molto saporito. Per chi volesse acquistarlo può contattare l'azienda </span><a href="https://fruithydrosinni.it/" style="font-family: Verdana, sans-serif;" target="_blank">qui</a><span style="font-family: "verdana" , sans-serif;">. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Io ho voluto preparare un pesto “alternativo” mi scuso con i genovesi ma purtroppo non potuto utilizzare i pinoli essendo in detox. Ma vi assicuro che il risultato è ottimo. </span><br />
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<span style="font-family: "verdana" , sans-serif;"> INGREDIENTI </span></div>
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<ul>
<li><span style="font-family: "verdana" , sans-serif;"> 50 g di foglie di basilico nero o viola</span></li>
<li>1/2 spicchio d'aglio</li>
<li>1 cucchiaio di pecorino</li>
<li>olio extravergine di oliva qb</li>
<li>sale qb</li>
<li>penne rigate o pasta a piacere</li>
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<span style="font-family: "verdana" , sans-serif;"> PROCEDIMENTO </span></div>
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<span style="font-family: "verdana" , sans-serif;">Mentre mettiamo a bollire l’acqua e cuociamo la pasta, prepariamo rapidamente il nostro pesto! Laviamo le foglie di basilico e asciughiamole con un panno, delicatamente. Tritiamo in un mortaio insieme all'aglio e all'olio aggiungendo alla fine anche il pecorino e aggiustiamo di sale. Scoliamo la pasta al dente e aggiungiamo il "pesto".</span><br />
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<span style="font-family: "verdana" , sans-serif;"> E buon appetito e vi aspetto per la prossima ricetta. </span></div>
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<br />Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com095014 Giarre CT, Italia37.7269871 15.18424430000004637.6767476 15.103563300000046 37.777226600000006 15.264925300000046tag:blogger.com,1999:blog-1675577936277107851.post-23567970430760303672019-04-11T10:23:00.002-07:002019-04-11T10:24:35.318-07:00Tiramisù alle fragole Oggi ho preparato un tiramisù alle fragole e ho utilizzato un CONTENITORI PER TIRAMISÙ IN PLASTICA FUMÈ CON COPERCHIO acquistabile <a href="https://www.papolab.com/contenitori-per-tiramisu-di-plastica-fume-con-coperchio-poloplast.html" target="_blank">qui</a><br />
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Ingredienti </div>
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<li>500 gr fragole</li>
<li>250 gr mascarpone</li>
<li>200 gr panna montata</li>
<li>4 cucchiai di latte condensato</li>
<li>qualche goccia colorante alimentare rosso</li>
<li>zucchero q.b. </li>
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PROCEDIMENTO </div>
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Tagliate le fragole a pezzetti e mettetele a macerare con qualche cucchiaio di zucchero e il succo di un limone. Intanto in una ciotola montare la panna e aggiungete il mascarpone e il latte condensato. Raccogliere il succo ottenuto dalla macerazione e bagnare i savoiardi. Mettete metà del composto con la panna poi le fragole a pezzetti lasciando e circa metà per la decorazione. Fate un altro strato di savoiardi. Finire con la metà del composto di panna dove avete aggiunto qualche goccia di colorante alimentare rosso. Decorare con le fragole e buon appetito. </div>
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Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-38563720838840427252018-09-10T10:04:00.001-07:002018-09-10T10:05:41.556-07:00“IASA Experience 2018”Buongiorno a tutti oggi vi parlo del contest “IASA Experience 2018” .<br />
Contest indetto dalla Società “IASA s.r.l.” in collaborazione con la “Fabbrica della Pasta” e “Le Vigne di Raito”.<br />
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La “IASA s.r.l.” con sede in Pellezzano (SA) alla Via Nofilo 25, dedita dal 1969<br />
alla lavorazione e commercializzazione di prodotti ittici, quali tonno, alici, colatura, ecc. È un'azienda leader sul mercato in innovazione e tradizione i cui prodotti rappresentano una eccellenza del made in Italy.<br />
IASA experience 2018 è un’iniziativa realizzata cone detti sopra anche grazie al contributo dei partner “La Fabbrica della Pasta” e “Le Vigne di Raito”. Ogni partecipante riceverà un kit composto da:<br />
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- Tonno in olio di oliva;<br />
- Filetti di alici sott’olio;<br />
- colatura di alici di Cetara;<br />
- peperoncino in olio di oliva;<br />
- pasta di Gragnano.<br />
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e dovrà realizzare delle ricette innovative e originali che esaltino i sapori mediterranei utilizzando almeno uno dei prodotti IASA sopracitati.<br />
Le ricette dovranno contenere l’indicazione precisa degli ingredienti utilizzati e n. 2 (due) scatti fotografici dei piatti finiti e uno scatto che ritrae il blogger con i piatti realizzati.<br />
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Io partecipo con un piatto freddo e un primo piatto come richiesto da regolamento.<br />
Come piatto freddo ho deciso di preparate delle classiche bruschette arricchite con il peperoncino (che devo dire essere molto piccante, l'ho trovato buonissimo) e i Filetti di alici, mentre come primo piatto invece ho utilizzato gli Spaghetti al Mandolino, e il Tonno. Va veniamo alle ricette...<br />
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<span style="font-size: large;"><b>Bruschette piccanti al profumo di mare </b></span></div>
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Ingredienti per 2 persone </div>
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4 fette di pane casereccio</div>
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2 pomodori</div>
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<span style="text-align: center;">1 spicchio d'aglio</span></div>
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<span style="text-align: center;">qualche foglia di basilico</span></div>
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<span style="text-align: center;">2 cucchiai di peperoncino sott'olio IASA</span></div>
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<span style="text-align: center;">4 Filetti di alici sott'olio IASA </span></div>
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<span style="text-align: center;">Sale qb. </span></div>
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<span style="text-align: center;">Tagliare a fette non molto sottili il pane casereccio e a</span><span style="background-color: white; font-family: "tex gyre schola" , "arial" , "helvetica" , sans-serif;">bbrustolitele sulla piastra, poi strofinatevi lo specchio dell'aglio e cospargete con il peperoncino sott'olio. Intanto dopo aver tolto la pelle ai pomodori aggiungere qualche foglia di basilico tritato, quindi </span><span style="background-color: white;"><span style="font-family: "tex gyre schola" , "arial" , "helvetica" , sans-serif;">distribuite sopra il condimento di pomodori completare appoggiando un filetto di acciuga e servite (non ho aggiunto sale nel condimento perché le acciughe sono già salate).</span></span><br />
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<span style="font-size: large;"><b>Spaghetti al Mandolino con tonno sott'olio</b></span></div>
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Ingredienti per 2 persone:</div>
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160 gr di spaghetti </div>
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1 pomodoro </div>
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<span style="background-color: white; color: #333333; font-family: "lato" , sans-serif;">120 g di tonno sott'olio IASA con 2 cucchiai dell'olio stesso </span></div>
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<span style="background-color: white; color: #333333; font-family: "lato" , sans-serif;">50 gr di cipolla</span><span style="background-color: white; color: #333333; font-family: "lato" , sans-serif;"> </span></div>
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<span style="background-color: white; color: #333333; font-family: "lato" , sans-serif;">30 gr di mollica di pane </span></div>
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<span style="background-color: white; color: #333333; font-family: "lato" , sans-serif;">sale, pepe e origano qb </span></div>
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<span style="background-color: white;"><span style="color: #333333; font-family: "lato" , sans-serif;">Fate rosolare la cipolla con l'olio il pomodoro e il Tonno, aggiungere un pò di origano e aggiustare di sale e pepe. Cuocere al dente gli spaghetti, nel frattempo fate scaldare in un tegamino un cucchiaio abbondante di olio, buttatevi dentro la mollica sbriciolata e fatela dorare, mescolando ripetutamente. Scolate la pasta mettetela in una zuppiera da portata, conditela con la salsa con il Tonno e la mollica (che sostituisce il formaggio). Mescolate e servite subito ben caldi.</span></span><br />
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Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com095014 Giarre CT, Italia37.7269871 15.18424430000004637.6767476 15.103563300000046 37.777226600000006 15.264925300000046tag:blogger.com,1999:blog-1675577936277107851.post-13118096948390838862018-08-18T23:46:00.001-07:002018-08-19T12:44:52.555-07:00Contest Latti da Mangiare 4.0Salve a tutti anche quest'anno partecipo al contest “Latti da Mangiare 4.0” organizzato da Il Palagiaccio, illustre fattoria di Scarperia in Toscana che produce latte e derivati come formaggi e yogurt con le mucche che si godono l’aria, l’acqua e i prati del Mugello.<br />
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<a href="http://www.lattidamangiare.it/" target="_blank"><img border="0" data-original-height="427" data-original-width="1471" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7oiBZzXimYWASpvAKFvhIzsj4FkK5BgA3X9AkUyqwi-Uh-TNp5OFe5-LPJTQ2P8a4A9CyaDQicXzXqy5k8kbhBjw-ae8-kWID8q5bN7TwcYptDk1FiZJW5vGMrhj06v6fmkJY_Fyu100/s640/Screenshot_20180819-062516.jpg" width="640" /></a> </div>
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Quest'anno ai già gustosi prodotti caseari si aggiunge un altro prodotto speciale, il Tonno di Firenze, prodotto che non avevo ancora assaggiato ma che vi consiglio perché davvero delizioso e buono. Il contest prevedeva di realizzare un menù "fusion orientale" o un menù "americano" con la preparazione di un piatto salato e un dolce. Utilizzando uno o più prodotti del kit composto da tagli di formaggi di circa 250 gr di Gran Mugello, Blu Mugello, Fior di Mugello<br />
e di un vasetto da 180 gr. contenente il Tonno di Firenze.<br />
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Io ho scelto il menù "americano" ma in realtà i piatti sono una mia libera interpretazione e non un rifacimento di ricette tradizionali che ho ideato pensando alle proposte della storica Fattoria Il Palagiaccio. Mi sarebbe piaciuto viaggiare e conoscere i piatti tradizionali degli altri paesi anche se devo dire che tutti invidiano la nostra cucina.<br />
Ma veniamo alle ricette, per il piatto salato ho realizzato un primo composto da Penne con radicchio, tonno di Firenze e Blu Mugello. Come dolce invece ho fatto dei bastoncini con i Fior di Mugello.<br />
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<b><span style="color: red;">PENNE RADICCHIO TONNO E BLU MUGELLO</span></b></div>
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Mentre le penne si cuocevano ho fatto rosolare in una padella antiaderente con un pò d’olio EVO mezza cipolla con il radicchio rosso e il "tonno". In un pentolino invece ho fatto sciogliere il Blu Mugello con un po di latte. Quando le penne erano al dente le ho scolate e ho aggiunto il condimento di radicchio e "tonno" e il formaggio come se fosse panna, ho aggiunto un pò di pepe e infine ho impiattato in un letto di radicchio. </div>
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<b><span style="color: red;">Flapjack con FIOR DI MUGELLO </span></b></div>
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Ingredienti: 400 grana di fiocchi d'avena </div>
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125 gr di burro </div>
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125 gr di zucchero di canna </div>
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100 gr di gocce di cioccolato </div>
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80 gr di fior di Mugello </div>
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un cucchiaio di miele</div>
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un pizzico di sale</div>
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Procedimento </div>
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A differenza della ricetta originale che prevede di sciogliere il burro con lo zucchero in un pentolino e una volta freddo aggiungere tutti gli ingredienti io ho deciso di impastare tutto insieme e poi invece di mettere il composto in una teglia rettangolare e poi tagliarli a bastoncini una volta cotti, io li ho messi direttamente in uno stampo a forma di bastoncini. Li ho cucinati in forno statico a 150 ° per circa 40 minuti. Una volta sformati li ho cosparsi di zucchero a velo e cannella. Davvero deliziosi.</div>
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Spero che il mio menù vi sia piaciuto e non mi resta di darvi appurtamento al prossimo contest.</div>
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Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-80540360182943306392018-02-23T04:26:00.001-08:002018-02-23T04:26:18.522-08:00Bella Lodi, formaggio granaSalve a tutti,<br />
come credo in tutte le tavole degli italiani anche nella mia il grana non può mai mancare. Conoscevo da tempo i prodotti "<a href="http://www.bellalodi.it/" target="_blank">Bella Lodi</a>" perché li trovo facilmente nel mio supermercato. Quando ho avuto la proposta di questa collaborazione sono stata alquanto contenta. Ma iniziamo a parlare un pò dell'azienda Lodigrana nata nel 1947, l'anno in cui tre giovani fratelli ancora studenti decidono di trasformarsi in imprenditori del settore caseario. Ma è negli anni '90 che cresce e si diversifica fino ad arrivare al lancio della specialità casearia che traduce in sapore questa storia familiare diventando Bella Lodi.<br />
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Oggi troviamo diversi formati:<br />
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Bella Lodi classico<br />
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Bella Lodi con Caglio vegetale (prodotto con “caglio vegetale OGM free” adatto particolarmente per persone vegetariane)<br />
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Bella Lodi Riserva Oro (dal sapore più forte, stagionato, friabile, granuloso e dalla crosta d'oro)<br />
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Salva Cremasco DOP (un formaggio molle da tavola, a pasta cruda, prodotto esclusivamente con latte di vacca intero, a crosta lavata).<br />
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Panerone PAT o pannerone (un formaggio tipico della cultura enogastronomica Lodigiana molto raro e particolare, a pasta cruda, da latte bovino intero, riconosciuto come Prodotto Agroalimentare Tradizionale<br />
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Quartirolo Lombardo DOP (formaggio molle da tavola prodotto con latte vaccino a Denominazione di origine protetta (DOP).<br />
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Laudella (formaggella tipica artigianale morbida e leggera ottenuta dalla lavorazione di latte vaccino intero con una stagionatura di almeno 4 mesi).<br />
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Raspadura (ottenuta sfogliando un formaggio "giovane" con una lama speciale)<br />
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Dal noto colore bianco, con variazioni molto contenute anche in estate, ha un profumo intenso e fragrante; il sapore non è piccante né troppo salato come altre formaggi ma la particolarità che lo contraddistingue è la crosta nera ottenuta un tempo dalla miscela di argilla, olio di vinaccioli e carbone o fuliggine oggi invece da colori naturali. Io ho ricevuto un pacco contenente:<br />
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- una confezione di Grana Lodigiano con la crosta nera (250g)</div>
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- una confezione di grattugiato fresco (80g)</div>
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- una confezione di Raspadura (184g)</div>
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Inutile proporvi le foto del grana classico o grattugiato sopra i miei piatti, voglio invece farvi vedere le foto della "Raspadura ".<br />
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La “Raspadura” si trova in una comoda vaschetta, all’inizio pensavavo fossero delle classiche scaglie di formaggio ma una volta aperta la confezione con gran stupore ho scoperto che non era così, la forma e la consistenza sottile ricorda le scaglie ma sono delle sfoglie<br />
lunghe e compatte. Incuriosita dall’aspetto l'ho subito assaggiate nel modo più semplice, ho preso un pezzo di formaggio e l'ho mangiato... buonissima si scioglie in bocca. Poi ho deciso di provarla sulla pizza, e anche in questo caso sono rimasta più che soddisfatta.<br />
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Vi consiglio vivamente di acquistare e provare questi formaggi, non ve ne pentirete.<br />
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<br />Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-20274620837280527912018-02-03T07:02:00.000-08:002018-02-03T12:29:52.156-08:00Bioexpress frutta e verdure bioBuongiorno a tutti, qualche giorno fa sono stata omaggiata dalla ditta Bioexpress di una ricca cassetta di prodotti biologici. Questa ditta è formata da produttori biologici dell'Alto Adige che consegna direttamente a domicilio frutta e verdura biologica stagionale. Collaborando con altri produttori di diverse regioni d'Italia riescono a commercializzare direttamente i propri prodotti. I prezzi sono vantaggiosi. Dedicano particolare attenzione alla produzione locale, garantendo una vasta e varia offerta di frutta e verdura, rispettando le caratteristiche di stagionalità e di regionalità offrono assortimento interessante e vario durante tutto l'anno. Consegnano a domicilio nelle seguenti zone:<br />
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●<b> la Valle d'Adige</b><br />
● <b>una parte della Lombardia: </b>MILANO, Pavia, Lodi, Cremona, Mantova, Brescia, Bergamo, Lecco, Como, Monza e Varese.<br />
●<b> una parte del Veneto</b> (Verona, Vicenza, Padova, Treviso e una parte di Venezia)<br />
● <b>una parte del Friuli Venezia Giulia</b> (Pordenone, Udine, Trieste)<br />
●<b> una parte del Piemonte </b>(Novara);<br />
● <b>Emilia Romagna</b> (Piacenza, Parma, Reggio Emilia, Modena, Bologna, Ferrara, Ravenna, Forli-Cesena)<br />
● <b>Roma</b> (solo nell'interno del grande raccordo anulare)<br />
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Nel mio caso abitando in Sicilia si sono dovuti servire di un corriere esterno, ciò nonostante i prodotti sono arrivati perfettamente integri e freschi. La cassetta conteneva succose mele, pere, arance, limoni, clementine, pomodorini cherry/datterini, carote, aglio, patate rosse, bietola a coste, zucchine, melanzane e cavolo romanesco. Ho deciso subito di fare delle gustose ricette per i miei familiari. Di seguito troverete le ricette con foto e descrizioni.<br />
Per chi fosse interessato ad acquistare questi ottimi prodotti vi metto il link del sito:<br />
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<span id="goog_1890981023"></span><span id="goog_1890981024"></span><br />
<a href="http://www.bioexpress.it/index.html" target="_blank">http://www.bioexpress.it/index.html </a>li trovate anche su <a href="https://www.facebook.com/bioexpress.it/?ref=ts&fref=ts" target="_blank">Facebook</a> e <a href="https://www.instagram.com/bioexpress.it/" target="_blank">instagram</a><br />
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<b><span style="font-size: large;">Bietola a coste con rigatoni</span></b></div>
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Lavare e pulire la bietola. Mettetele a bollire in una pentola d’acqua salata. Nel frattempo mettete a bollire l’acqua per la pasta, e appena bolle buttatela. Una volta cotte le bietole, scolatele e sminuzzatele con un coltello. Rosolare in padella dei cubetti di prosciutto con una noce di burro e aggiungere la bietola. Poi scolare la pasta al dente e versatela nella padella con gli altri ingredienti. Saltare qualche minuto e versate nei piatti con qualche spolverata di pecorino. </div>
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<b><span style="font-size: large;">Gamberoni con pomodorini freschi</span></b></div>
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<b>Ingredienti:</b></div>
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10 gamberi freschi o surgelati </div>
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qualche pomodorino datterino Bioexpress </div>
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1 spicchio di aglio</div>
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1/2 bicchiere di vino bianco</div>
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olio, sale e pepe qb</div>
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prezzemolo</div>
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2 patate rosse </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQjBhNNYsBbmys-2DgRh51YTM_QQpJNGOEyUNlFJfLuydpAzArwlxfMPZ5u28QShq7yztj-L0wJXzxyo7CgCxIg4TP_hbGiIDqmx7LTVwqVY-61mHrnTNbtXQVimJdEFI-fiyR4p9LK8/s1600/DSC05505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQjBhNNYsBbmys-2DgRh51YTM_QQpJNGOEyUNlFJfLuydpAzArwlxfMPZ5u28QShq7yztj-L0wJXzxyo7CgCxIg4TP_hbGiIDqmx7LTVwqVY-61mHrnTNbtXQVimJdEFI-fiyR4p9LK8/s320/DSC05505.JPG" width="320" /></a></div>
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<b>Procedimento</b></div>
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Scongelate i gamberi un’ora prima dell’utilizzo e sciacquateli sotto l’acqua corrente eliminando le teste. Metteteli su un piatto. In una padella fate soffriggere un po’ di olio con l’aglio tagliato poi aggiungete i pomodori tagliati a cubetti sfumate con il vino bianco. Aggiustate di sale poi aggiungete i gamberi e fate insaporire. Girate i gamberi a metà cottura. Quando si formerà un sughetto cremoso (circa 10 minuti) potete spegnere. Versate in padella a fuoco spento il prezzemolo tritato, amalgamate e lasciate riposare. Prima di servirli a tavola, scaldateli. Io come contorno ho aggiunto qualche fetta di patata rossa fritta.</div>
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<span style="font-size: large;"><b>Zucchine ripiene al forno </b></span></div>
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<b>Ingredienti:</b></div>
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3 zucchine grandi Bioexpress </div>
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100 gr di pecorino</div>
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1 uovo</div>
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50 gr di prosciutto a cubetti</div>
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1/2 mozzarella</div>
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5 cucchiai di pangrattato </div>
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1/2 spicchio di aglio </div>
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olio extra vergine d'oliva </div>
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qualche rametto di prezzemolo</div>
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sale qb.</div>
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Lavate le zucchine e tuffatele in acqua bollente leggermente salata per 5 minuti, giusto il tempo necessario a scottarle e ad ammorbidirle leggermente. Tagliatele a metà nel senso della lunghezza e svuotatele. Posizionatele dentro una teglia da forno leggermente unta d'olio extravergine d'oliva, intanto preparate il ripieno unendo alla polpa della zucchina un uovo, pangrattato, la mozzarella, il pecorino, i cubetti di prosciutto, l'aglio, il prezzemolo il sale. Una volta riempite aggiungete un'altro pochino di olio sulle zucchine e infornare a 180° per circa 30 minuti, verificate comunque la cottura ogni tanto. Servite le zucchine sia calde che tiepide.</div>
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<span style="font-size: large;"><b>Caponata </b></span></div>
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<b>Ingredienti:</b> </div>
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2 melanzane lunghe Bioexpress </div>
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qualche pomodorino datterino Bioexpress </div>
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1/2 cipolla</div>
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1 peperone medio</div>
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3 patate rosse Bioexpress </div>
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1 gambo di sedano</div>
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olio extra vergine d’oliva</div>
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sale q.b</div>
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mezzo bicchiere di aceto</div>
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2 cucchiaini di zucchero</div>
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<b>PREPARAZIONE</b></div>
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Lavare e mondare le verdure. Quindi sbucciate le patate e tagliatele a cubetti, lavate i peperoni, eliminate i semini interni e tagliateli a listarelle. Proseguite con le melanzane che andranno anch’esse lavate e tagliate a cubbetti. Friggete in abbondante olio di semi le patate, in un altra padella friggete i peperoni ed infine le melanzane sempre in una padella a parte. Intanto preparatevi la cipolla tagliata grossolanamente e il sedano. Versate dell’olio extra vergine d’oliva in un tegame e aggiungete la cipolla e il sedano, fateli rosolare e unite i pomodori a pezzettini Salate leggermente, fate insaporire il tutto e spegnete il fuoco. Continuate ad occuparvi della frittura di patate, melanzane e peperoni. Man mano che gli ortaggi sono dorati, fate asciugare l’olio in eccesso su della carta assorbente. Infine versate peperoni, patate e melanzane nel tegame con i pomodori, riaccendete il fuoco e fate insaporire il tutto, mescolando per far amalgamare gli ingredienti. Infine sciogliete lo zucchero nell’aceto e aggiungetelo alla caponatina siciliana che state realizzando. Fate andare ancora per due minuti e spegnete il fuoco. C'è chi aggiunge anche uvetta e pinoli. Io stavolta ho cucinato tutti gli ingredienti insieme. Questa ricetta si può assaporare meglio se la pietanza è tiepida o addirittura fredda.</div>
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<b><span style="font-size: large;">Ciambelline carote e cocco</span></b></div>
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<b>Ingredienti:</b><br />
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125 g di carote<br />
65 g di farina 00<br />
80 g di cocco grattugiato<br />
80 g di zucchero<br />
60 g di burro<br />
2 uova intere<br />
scorza di arancio Bioexpress<br />
un pizzico di sale<br />
cannella qb<br />
1 cucchiaino di lievito paneangeli<br />
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<b>Procedimento</b> </div>
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Grattugiare le carote crude e frullarle insieme al burro in modo da ottenere una bella cremina arancione. Montare le uova con lo zucchero fino ad ottenere un composto chiaro e spumoso, aggiungere la buccia grattugiata dell’arancia e la crema di olio e carote e e il cocco grattugiato. Incorporare quindi la farina e il lievito setacciati e montare ancora un po’, giusto il tempo di ottenere un composto liscio ed omogeneo. Versare il composto così ottenuto in uno stampo per ciambelline imburrato ed infarinato. Infornare in forno già caldo a 180°C per circa 15 - 20 minuti in base alla potenza del forno. Controllare la cottura con lo stecchino. Sfornare le ciambelline di carote e quando sono completamente raffreddate mettetele su un piatto da portata, spolverizzatele con cannella zucchero a velo e servite.</div>
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Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-8436477862637762042016-05-03T03:22:00.001-07:002016-05-03T03:23:26.235-07:00Pocket coffee<div style="text-align: center;">
<b><span style="color: red; font-size: large;">Cioccolatini simili ai Pocket coffee</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Salve a tutti oggi impareremo a preparare i Pocket Coffee fatti in casa, molto simili agli originali e buonissimi, grazie ad una semplice ricetta. Il Pocket Coffee è il cioccolatino preferito dagli amanti del caffè, ma anche di tutti i golosi in genere, e di coloro che hanno bisogno di una carica di dolce energia in ogni momento della giornata.</b></span></div>
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<b><br style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.86px; line-height: 19.404px;" /></b></div>
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<b><b><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"><span style="color: red;">Ingredienti necessari:</span></span></b></b></div>
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<b><br style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.86px; line-height: 19.404px;" /></b></div>
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<b><b><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;">- 125 g di cioccolata fondente</span></b></b></div>
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<b><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;">- 25 g di cacao magro</span></b></div>
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<b><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;">- 25 g di caffè macinato</span></b></div>
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<b><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;">- 250 g di zucchero</span></b></div>
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<b><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;">- 100 ml di latte</span></b></div>
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<b><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;">- 100 ml di panna fresca</span></b></div>
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<b><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;">- caffè espresso, o alla moka, leggermente zuccherato</span></b></div>
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<b><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;">- stampini per cioccolatini preferibilmente in silicone</span></b></div>
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<b><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"><br /></span></b></div>
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<b><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"><span style="color: red;">Procedimento:</span></span></b></div>
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<b><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"><span style="color: red;"><br /></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- setacciare il cacao macinato all'interno di una casseruola</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- aggiungere il caffè macinato e 125 g di zucchero</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- diluire il tutto con il latte versato a filo mescolando il tutto</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- aggiungere la panna ed il restante zucchero continuando a mescolare fino ad amalgamare bene il tutto</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- mettere la casseruola su fuoco basso e portare ad ebollizione senza smettere di mescolare</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- ad ebollizione raggiunta togliere da fuoco e lasciare riposare per 3 minuti</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- rimettere la casseruola su fuoco e riportare ad ebollizione</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- come in precedenza, ad ebollizione raggiunta togliere dal fuoco e lasciare riposare altri 3 minuti</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- rimettere sul fuoco, portare ad ebollizione, e far bollire per 2 minuti</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- togliere definitivamente dal fuoco e lasciare intiepidire</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- in questo modo abbiamo preparato una sorta di </span><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">confettura al caffè</span><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;"> che ci servirà per il ripieno dei </span><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">cioccolatini Pocket Coffee. </span><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">S</span><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">e ne preparate di più quella</span><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;"> che avanzerà alla fine della preparazione potrà essere conservata in vasetti chiusi ermeticamente ed essere utilizzata per farcire torte, crostate, dessert, ecc.. ma dubito che ne avanzerà </span><img src="http://www.forumforyou.it/smiles/3.gif" style="text-align: center;" /></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- lasciar fondere la cioccolata fondente a bagnomaria o nel microonde (come preferite)</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- utilizzare il cioccolato fuso per spennellare il fondo degli stampini per cioccolatini</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- porre gli stampini in frigorifero in modo da far solidificare il cioccolato</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- una volta ben solidificato, fare una seconda spennellata di cioccolato fuso sopra quello solidificato e riporre nuovamente gli stampini in frigorifero</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- volendo si può ripetere una terza volta l'operazione. Questo dipenderà da quanto si vogliano consistenti i cioccolatini. Io ho fatto 2 sole passate.</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- in attesa che il cioccolato si sarà ben solidificato, unire in una ciotola 2-3 cucchiai della confettura al caffè preparata prima e poco meno di un cucchiaio di caffè liquido leggermente zuccherato e mescolare. L'esperienza ed il gusto personale vi consiglierà quanto caffè utilizzare e quanto zuccherato dobbiate mettere</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- riempire per 3/4 le formine con questo preparato e far riposare in frigorifero</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- riprendere gli stampini e finire di riempirli con il cioccolato fuso e livellare con una spatola</span></span></b></div>
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<span style="background-color: white; font-size: 13.86px; line-height: 19.404px;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></span></div>
<b><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"></span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"></span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"></span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"></span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"></span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"></span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.86px; line-height: 19.404px;"></span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- mettere in frigorifero in modo da fa raffreddare e solidificare definitivamente i cioccolatini</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- una volta pronti toglierli dagli stampini</span><br style="background-color: white; font-size: 13.86px; line-height: 19.404px;" /><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">- naturalmente utilizzate gli stampini delle forme preferite io preferisco le formine a cuore ma utilizzo anche altre forme infatti non necessariamente dovranno avere la forma simile agli originali, ciò che conta sarà il gusto dei vostri cioccolatini </span><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">Pocket Coffe </span><span style="background-color: white; font-size: 13.86px; line-height: 19.404px;">però... fatti in casa. </span></span></b><img src="http://www.forumforyou.it/smiles/chef.gif" style="text-align: center;" /><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">le prime 3 file a sinistra sono solo con il ripieno, le ultime 2 già finite</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">cuori e animaletti</span></b></div>
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<b style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"> Vassoio misto</span></b></div>
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<img src="http://www.forumforyou.it/faccine/smile4/wave1W12.gif" style="text-align: center;" /> <img src="http://www.forumforyou.it/faccine/smile4/wave1W12.gif" style="text-align: center;" /></div>
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Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-17220465941640532992016-04-27T06:13:00.001-07:002016-04-27T06:13:06.070-07:00Il mio menù per il contest Latti da mangiare 2.0<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkVKT9t-fz9e7Tf27AdxBSGCXu6047-v6IbBAK55ghpKAh09v-5t8YdJFAEqdXY6-Oh63F-PdHc_nsTcqCL6ASXYAlALWK9pXmSsFj_v8WAklfv4Up7cS217URdVDdgvqCB7iXvnch7g/s1600/P_20160304_152002_1_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkVKT9t-fz9e7Tf27AdxBSGCXu6047-v6IbBAK55ghpKAh09v-5t8YdJFAEqdXY6-Oh63F-PdHc_nsTcqCL6ASXYAlALWK9pXmSsFj_v8WAklfv4Up7cS217URdVDdgvqCB7iXvnch7g/s320/P_20160304_152002_1_1.jpg" width="293" /></a></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b><i><span style="background-color: white;">Salve a tutti, v<span style="line-height: 22.4px;">isto il mio grande amore per la cucina e in particolare per i formaggi non potevo non essere tentata a partecipare anche quest'anno al <a href="http://www.lattidamangiare.it/" target="_blank"> </a></span></span><a href="http://www.lattidamangiare.it/" target="_blank">CONTEST LATTIDAMANGIARE 2.0</a><span style="line-height: 22.4px;"><a href="http://www.lattidamangiare.it/" target="_blank"> </a> </span><span style="background-color: white;"><span style="line-height: 22.4px;">della Storica Fattoria del Palagiaccio. Sono stati </span></span><span style="background-color: white; line-height: 20px;"> selezionati ben 120 partecipanti. </span><span style="background-color: white;"><span style="line-height: 22.4px;">Q</span></span><span style="line-height: 22.4px;">uest'anno bastava iscriversi entro </span>le ore 11,00 del 30/03/2016 <span style="line-height: 22.4px;"> per poter ricevere i 3 tagli di formaggio. </span></i></b></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b><i>Il concorso è rivolto a tutti i soggetti, persone fisiche, residenti in Italia, con età superiore ai 18 anni in possesso di un blog dedicato al food che abbiano inviato nei tempi stabiliti la mail di richiesta partecipazione e svolte nei tempi stabiliti tutte le attività indicate dal regolamento.</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i><b>Ogni food blogger che aderirà al contest dovrà infatti realizzare, fotografare e raccontare un menu di 2 portate (a scelta tra antipasto, primo, secondo) capace di valorizzare uno o tutti e tre prodotti selezionati dalla Fattoria de Il Palagiaccio (Gran Mugello, Blu Mugello, Tartufino del Mugello). <span style="background-color: white;">U</span></b></i></span><i style="font-size: 16px; line-height: 22.4px; text-align: left;"><span style="color: #274e13;"><b style="background-color: white;">no più buono dell'altro tutti con buccia edibile, non va buttato nulla, nessuno spreco e, bontà infinita. Incominciamo da:</b></span></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="background-color: white; line-height: 20px;"><i><span style="color: #660000;">Il Gran Mugello</span></i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcmeyBPWmg1BBLXP7QaWQUfanj5AzPW0YZm2UcXL8oWdlZLJz-1xd3yQTLC6xO84nOwom_rmWkHA9xTjUCkMFScLTUqm_2gyh_H7Txa7on1vaj5h753x8ciBvoe-0-e2094f4rcMUyvI/s1600/gran+mugello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcmeyBPWmg1BBLXP7QaWQUfanj5AzPW0YZm2UcXL8oWdlZLJz-1xd3yQTLC6xO84nOwom_rmWkHA9xTjUCkMFScLTUqm_2gyh_H7Txa7on1vaj5h753x8ciBvoe-0-e2094f4rcMUyvI/s320/gran+mugello.jpg" width="320" /></a></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i>Il Gran Mugello si caratterizza per una pasta semi cotta, compatta di color avorio e ha un crescendo di sapori decisamente intrigante: si percepisce inizialmente il dolce e delicato del latte e poi via via un’esplosione di gusti sempre più intensi, dove si colgono anche le fragranze dell’olio extra vergine. La stagionatura avviene nelle Grotte Ubaldine che si trovano in profondità proprio sotto le fondamenta della torre merlata della Villa Palagiaccio. </i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i>Per poi passare al:</i></b></span></span></span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: start;"><i><span style="color: #660000;">Blu Mugello</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqIk4QGhLON53MrO5VHuTdXfsQ_6D5ssP9QqDKtNXW4qdYC2VgX2ghl_a_gYZeviiTEB2uavrzXzaqPoRXGH4lavsSwjsuDtcc2DEwJDhd0nxFjy8OHUcw025w8M8QaP-qLsST4Jagv4/s1600/blu+mugello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqIk4QGhLON53MrO5VHuTdXfsQ_6D5ssP9QqDKtNXW4qdYC2VgX2ghl_a_gYZeviiTEB2uavrzXzaqPoRXGH4lavsSwjsuDtcc2DEwJDhd0nxFjy8OHUcw025w8M8QaP-qLsST4Jagv4/s320/blu+mugello.jpg" width="320" /></a></div>
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<span style="font-size: 14px; line-height: 20px; text-align: justify;"><b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Pasta cremificata, tenera con buccia commestibile "a crosta e pasta fiorita e erborinata" di delicata muffa "verde" tipica.</span></i></b></span></div>
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<span style="font-size: 14px; line-height: 20px; text-align: justify;"><b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></i></b></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i>E infine </i></b></span></span></span><span style="color: #274e13; font-family: georgia, times new roman, serif;"><span style="font-size: 14px; line-height: 20px;"><b><i>dulcis in fundo:</i></b></span></span></div>
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<span style="color: #274e13; font-family: georgia, times new roman, serif;"><span style="font-size: 14px; line-height: 20px;"><b><i><br /></i></b></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: black; font-size: medium; line-height: normal; text-align: center;"><i><span style="color: #660000;"> Tartufino del Mugello</span></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: black; font-size: medium; line-height: normal; text-align: center;"><i><span style="color: #660000;"><br /></span></i></b></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyK5adZio8cmG0xt_fKOL1Buz9IS9-dLFu7rz9RD4YuKs0fAQaVwiWaMaZ5VX9YQlNcLiCuQDwk45Z11tNTsSdZnmiDqDFqFazgHLsBrRGLt1z9RajU99awAoJmxxD9gByWfHnixLHU0/s1600/tartufino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyK5adZio8cmG0xt_fKOL1Buz9IS9-dLFu7rz9RD4YuKs0fAQaVwiWaMaZ5VX9YQlNcLiCuQDwk45Z11tNTsSdZnmiDqDFqFazgHLsBrRGLt1z9RajU99awAoJmxxD9gByWfHnixLHU0/s320/tartufino.jpg" width="320" /></a></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: black; font-size: medium; line-height: normal; text-align: center;"><i><span style="color: #660000;"><br /></span></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;">Tartufino è un formaggio a pasta liscia e compatta, arricchito con scaglie di Tartufo, un classico della produzione della Storica Fattoria Palagiaccio. Il gusto saporito di questo prodotto si abbina bene con i baccelli nel periodo primaverile.</span></span></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><br /></span></span></i></b></span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;"><span style="color: #274e13; line-height: normal; text-align: left;"><span style="text-align: justify;"><b><i><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;"> Io ho preparato diverse ricette ma alla fine ho deciso di presentare queste due: un primo e un secondo utilizzando tutti e tre i tagli di formaggio. </span></span></i></b></span><b><i> </i></b></span><span style="line-height: normal; text-align: left;"><b><i> </i></b></span></span></span></span><span style="color: #274e13;"><i><b>A casa siamo tutti delle ottime forchette,
amanti del cibo buono e genuino e che predilige la dieta mediterranea o
comunque quello che ci offre la stagione, quindi visto il </b><b>periodo
primaverile ho scelto alimenti stagionali come i piselli freschi. Cercando di
utilizzare pochi grassi e utilizzando metodi di cottura light ma facendo si che
i piatti fossero sempre appetibili. Del resto</b><b><span style="background: white;">
i formaggi della Storica Fattoria de Il Palagiaccio sono prodotti che si
possono abbinare con tanti alimenti rendendo ogni piatto sempre unico e
gustoso. </span></b><b>La mia famiglia ha apprezzato moltissimo il menù e si
è prenotata per il contest Latti da mangiare 3.0</b></i></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i><br /></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i><br /></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: #660000; font-size: x-large; line-height: normal; text-align: center;"><i> Caserecci al Tartufino</i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: #660000; font-size: x-large; line-height: normal; text-align: center;"><i><br /></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: #660000; font-size: x-large; line-height: normal; text-align: center;"><i><br /></i></b></span></span></span></div>
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<b><i><span style="color: red; font-family: "georgia" , "times new roman" , serif;">Ingredienti per 2 persone:</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">160 gr di Caserecci</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">100 gr di piselli freschi o in alternativa surgelati</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">120 gr cuore di carciofi</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">150 gr prosciutto cotto</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">60 gr di Tartufino</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">un rametto di rosmarino</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">una noce di burro</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">aglio q.b</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></i></b></div>
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<b><i><span style="color: red; font-family: "georgia" , "times new roman" , serif;">Procedimento:</span></i></b></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;">far rosolare una noce di burro con il prosciutto tagliato a cubetti, un rametto di rosmarino e uno spicchio d' aglio,</span></i></b></span></span></span><b style="background-color: white; color: #274e13; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;"> intanto bollire i piselli e i cuori di carciofi e aggiungere al soffritto. Cuocere la pasta al dente scolare e versare al composto appena preparato. Infine aggiungere il Tartufino nella padella facendolo amalgamare agli altri ingredienti a fuoco basso finché non si scioglie completamente e Buon appetito. </span></i></b><img src="http://www.forumforyou.it/smiles/chef.gif" style="background-color: white; color: #274e13; text-align: left;" /></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i><br /></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i><br /></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i><br /></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i><br /></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i><br /></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b><i><br /></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: black; font-size: medium; line-height: normal;"><i><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;"><span style="color: #212121; font-family: 'Times New Roman'; font-size: 14px;"> </span><span style="color: #660000; font-family: Georgia, Times New Roman, serif; font-size: large;">Involtini di lonza al Blu Mugello</span></span></span></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 20px;"><span style="color: #660000; font-size: large;"><br /></span></span></span></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 20px;"><span style="color: #660000; font-size: large;"><br /></span></span></span></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><b style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 20px;"><span style="color: #660000; font-size: large;"><br /></span></span></span></i></b></span></span></span></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px; line-height: 20px;"><div class="separator" style="clear: both; color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;">
<b><i><span style="color: red; font-family: "georgia" , "times new roman" , serif;">Ingredienti per 2 persone:</span></i></b></div>
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<b><i><span style="color: red; font-family: "georgia" , "times new roman" , serif;"><br /></span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">4 fette di lonza di maiale da 40 gr</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">30 gr di mortadella</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">2 cucchiai di Gran Mugello</span></i></b></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><b><i>40 gr di Blu Mugello</i></b></span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><b><i>granella di pistacchio q.b</i></b></span></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">pangrattato q.b</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">olio q.b</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">prezzemolo q.b</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">rucola q.b</span></i></b></div>
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<b><i><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">lupini q.b</span></i></b></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></b></div>
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<b><i><span style="color: red; font-family: "georgia" , "times new roman" , serif;">Procedimento:</span></i></b></div>
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<b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></b></div>
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<b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;">battere le fette di lonza,</span></i></b></div>
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<b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></b></div>
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<b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;">tagliare a julienne la mortadella</span></i></b></div>
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<b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;">passare le fettine di lonza nell'olio poi nel pangrattato condito con un pizzico di sale, prezzemolo e Gran Mugello grattugiato. </span></i></b></div>
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<b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;"> Adagiare su ogni fettina un ciuffetto di mortadella, 10 gr di Blu Mugello e qualche granella di pistacchio, </span></i></b></div>
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<b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;"> quindi arrotolare e bloccare i lati con 2 stuzzicadenti. </span></i></b></div>
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<b style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Cucinare sulla piastra</span></i></b></div>
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<span style="color: #274e13;"><b><i><span style="font-family: "georgia" , "times new roman" , serif;">poi adagiare due involtini su un letto di rucola adornando il piatto con i lupini </span></i></b><b><i><span style="font-family: "georgia" , "times new roman" , serif;">e Buon appetito. </span></i></b><img src="http://www.forumforyou.it/smiles/chef.gif" /></span></div>
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Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com6tag:blogger.com,1999:blog-1675577936277107851.post-30016856013643956422016-04-26T10:44:00.002-07:002016-04-26T10:45:04.115-07:00Crema spalmabile Pernigotti<strong style="background-color: white; font-family: Arial, Verdana, Tahoma, sans-serif; font-size: 14px; font-stretch: normal; line-height: 25.2px;"><span style="color: #660000;">Salve a tutti, eccoci ad un altro progetto trnd questa volta in rappresentanza di tutta la community, 1.000 trnder potranno provare le Creme Spalmabili Pernigotti facendole conoscere agli amici, parenti e conoscenti attraverso il passaparola. Per farlo, dal 21 aprile riceveranno uno starter kit gratuito comprendente:</span></strong><br />
<strong style="background-color: white; font-family: Arial, Verdana, Tahoma, sans-serif; font-size: 14px; font-stretch: normal; line-height: 25.2px;"><span style="color: #660000;"><br /></span></strong>
<strong style="background-color: white; font-family: Arial, Verdana, Tahoma, sans-serif; font-size: 14px; font-stretch: normal; line-height: 25.2px;"><span style="color: #660000;"><span data-mce-style="color: #333300;" style="font-stretch: normal; font-weight: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 1.8em;">⋅ 2 Creme Spalmabili Gianduia</strong></span><br style="font-stretch: normal; font-weight: normal; line-height: 25.2px;" /><span data-mce-style="color: #333300;" style="font-stretch: normal; font-weight: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 1.8em;">⋅ 2 Creme Spalmabili Gianduia Nero</strong></span><br style="font-stretch: normal; font-weight: normal; line-height: 25.2px;" /><span data-mce-style="color: #333300;" style="font-stretch: normal; font-weight: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 1.8em;">⋅ 1 cucchiaino Pernigotti, per gustare fino in fondo le Creme Spalmabili e</strong></span><br style="font-stretch: normal; font-weight: normal; line-height: 25.2px;" /><span data-mce-style="color: #333300;" style="font-stretch: normal; font-weight: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 1.8em;">⋅ 12 mini-taglie da 50 gr di Crema Spalmabile Gianduia</strong></span><br style="font-stretch: normal; font-weight: normal; line-height: 25.2px;" /><span data-mce-style="color: #333300;" style="font-stretch: normal; font-weight: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 1.8em;">⋅ 12 mini-taglie da 50 gr di Crema Spalmabile Gianduia Nero da distribuire ad amici, parenti, colleghi. Questionari per la ricerca di mercato per intervistare amici e conoscenti.</strong></span></span></strong><br />
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<strong style="background-color: white; font-family: Arial, Verdana, Tahoma, sans-serif; font-size: 14px; font-stretch: normal; line-height: 25.2px;"><br /></strong>
<strong style="background-color: white; font-family: Arial, Verdana, Tahoma, sans-serif; font-size: 14px; font-stretch: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 25.2px;"><span style="color: #660000;">Questo è un progetto golosissimo, le creme spalmabili Pernigotti infatti non contengono grassi vegetali derivati da palma, cocco, girasole, arachide o altro: nella scelta degli ingredienti, Pernigotti pone particolare attenzione nella scelta di nocciole, cacao e burro di latte come materie prime apportatrici di materia grassa. Disponibili nelle varianti Gianduia e Gianduia Nero.</span></strong></strong><br />
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<strong style="background-color: white; font-family: Arial, Verdana, Tahoma, sans-serif; font-size: 14px; font-stretch: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 25.2px;"><br /></strong></strong></strong>
<strong style="background-color: white; font-family: Arial, Verdana, Tahoma, sans-serif; font-size: 14px; font-stretch: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 25.2px;"><span style="color: #660000;">Crema Spalmabile Gianduia Il classico Pernigotti: la Crema Spalmabile Gianduia riprende la ricetta tradizionale del Gianduia Pernigotti, inconfondibile nella sua squisitezza. Il suo gusto, caratterizzato dall'aroma di nocciole, è delicato e avvolgente. Con 29% di nocciole. Mentre la versione «Nera» della Crema Spalmabile Pernigotti è caratterizzata dalla maggiore presenza di cacao magro (che arriva al 33%) all'interno del Cioccolato Gianduia presente nella crema. Il suo gusto è deciso e intenso. Con 30% di nocciole.</span></strong></strong></strong><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/qhJsO2nYiHA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/qhJsO2nYiHA?feature=player_embedded" width="320"></iframe><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03wEop3TgM9UV9Dt7UlVVuKpn0xptSSOWSfoSpTucf3iF6LHQlTFwWlKzstR4Ef1FflalPXtrWZvmyApzQEkTaunTUwO1Z2ZZgt8-fPKm8oFQpLVrEuog4UNvam5u5gb6hvR0AiVGOc0/s1600/DSC_1287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03wEop3TgM9UV9Dt7UlVVuKpn0xptSSOWSfoSpTucf3iF6LHQlTFwWlKzstR4Ef1FflalPXtrWZvmyApzQEkTaunTUwO1Z2ZZgt8-fPKm8oFQpLVrEuog4UNvam5u5gb6hvR0AiVGOc0/s320/DSC_1287.JPG" width="273" /></a></div>
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<strong style="background-color: white; font-family: Arial, Verdana, Tahoma, sans-serif; font-size: 14px; font-stretch: normal; line-height: 25.2px; text-align: start;"><span style="color: #660000;">Oltre ad essere composte esclusivamente da ingredienti di altissima qualità, le Creme Spalmabili Pernigotti non contengono glutine e sono quindi adatte ai celiaci e a tutti coloro che hanno sviluppato un'intolleranza al glutine. Cos'altro aggiungere? E' buonissimooooo</span></strong></div>
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<strong style="background-color: white; font-family: Arial, Verdana, Tahoma, sans-serif; font-size: 14px; font-stretch: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 25.2px;"><strong style="font-stretch: normal; line-height: 25.2px;"><a href="https://www.blogger.com/"></a><span id="goog_1604487790"></span><span id="goog_1604487791"></span><br /></strong></strong></strong>Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com395014 Giarre CT, Italia37.7269871 15.18424430000004637.6767476 15.103563300000046 37.777226600000006 15.264925300000046tag:blogger.com,1999:blog-1675577936277107851.post-28340164269230961092016-03-25T09:00:00.000-07:002016-05-03T04:08:56.100-07:00Cuddura cu' l'ova <div class="separator" style="clear: both; text-align: center;">
<b><span style="color: red;">Cuddura cu' l'ova (Ciambella pasquale)</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Salve oggi facciamo un dolce tipico di pasqua che in sicilia prende il nome di cuddura cu' l'ova.</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ci sono diversi modi per realizzarlo, c'è chi fa un impasto tipo biscotto e inserisce le uova bollite e inforna il tutto e poi decora con cioccolatini, fiori e codette di zucchero e la classica frutta martorana, c'è invece chi utilizza le basi con una ricetta all'essenza di garofano che vendono anche nei panifici e assembla il tutto. A casa mia non piace la prima versione perchè l'uovo rimane imprigionato nell'impasto, quindi quest'anno ho deciso di comprare le basi pronte e di decorarle, anche se ho trovato in rete una ricettina per fare le basi che il prossimo anno voglio provare. <img src="http://www.forumforyou.it/smiles/3.gif" /></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>Ho cucinato le uova nel forno invece di bollirle mettendole negli stampi da muffin per non farli muovere troppo.<span style="background-color: white; line-height: 19px;">Le uova infatti devono stare in un alloggio capiente ma piccolo, perchè se rotolano troppo o sbattono troppo contro le pareti della teglia rischiano di rompersi. Riempite di acqua a metà gli alloggi per i muffin e adagiate le uova. Se state cuocendo poche uova, disponetele negli alloggi centrali in modo che sia più facile maneggiare la teglia, bilanciando il peso.</span> <span style="background-color: white; line-height: 19px;">Riscaldate il forno a calore leggero, massimo 170 gradi.</span><span style="background-color: white; line-height: 19px;"> </span><span style="background-color: white; line-height: 19px;">A questo punto potete stare tranquilli: le uova nel forno si cuoceranno senza problemi, con un po’ di tempo in più rispetto alla cottura in pentola ma senza nessun pericolo </span><span style="background-color: white; line-height: 19px;">infatti, la cottura in forno non ha nessun rischio, ed è sicura da tutti i punti di vista.</span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b><span style="background-color: white; line-height: 19px;">Se notate che l’uovo si macchia in superficie, non preoccupatevi. E’ normale e le macchie vanno via sotto l’acqua corrente. Una volta che le avrete tirate fuori dal forno, disponete le uova in una ciotola piena di acqua fredda e ghiaccio. Serve un brusco calo della temperatura per evitare che le uova continuino la cottura con il loro calore residuo. Un uovo sodo troppo cotto può assumere una fastidiosa colorazione verdina dell’albume.</span><span style="background-color: white; line-height: 19px;"> </span></b></span></div>
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Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-82147586508900892272016-02-26T15:47:00.000-08:002016-02-26T06:52:07.449-08:00Ravioli con carne e zucca<div class="separator" style="clear: both; text-align: center;">
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<br />Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com1tag:blogger.com,1999:blog-1675577936277107851.post-77179737997454601882016-02-09T18:25:00.000-08:002016-02-26T00:17:29.317-08:00Stelle Filanti<div class="separator" style="clear: both; text-align: center;">
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Ingredienti:<br />
500 gr farina 00<br />
100 gr liquore o vino<br />
6 gr sale<br />
2 tuorli<br />
50 gr strutto<br />
50 gr zucchero<br />
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Impastare energicamente tutti gli ingredienti finché l'impasto è ben liscio. Chiudere poi l'impasto in un contenitore e mettere in frigo per almeno mezz'ora; poi dividere in parti uguali e aggiungere il colorante alimentare. Stirare la pasta con il mattarello e tagliare delle strisce sottili, avvolgerle nei coni per fare i cannoli e friggere poco alla volta in olio abbondante non troppo caldo. Mettere nella carta assorbente poi nel vassoio cosparsi di zucchero a velo.Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-71024744437126554522016-02-09T18:20:00.000-08:002016-02-26T00:02:03.086-08:00Bomboloni alla nutella<div style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; margin-bottom: 6px;">
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Ingredienti: 450 g di farina 00<br />50 g di burro<br />50 g di zucchero semolato + altro per spolverizzare i bomboloni<br />20 g di lievito di birra fresco<br />1 uovo<span class="text_exposed_show" style="display: inline;"><br />140 ml di latte<br />1 pizzico di sale</span></div>
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Nutella<br />olio per friggere</div>
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Impastare gli ingredienti far lievitare un paio d'ore poi stendere con il mattarello e ricavare dei dischi far lievitare un'altra mezzora. Infine friggere poi spolverizzare di zucchero e farcire con la nutella.</div>
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Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-73505309673357481502015-12-02T08:27:00.000-08:002016-02-26T06:40:44.777-08:00Torta coca cola<div class="separator" style="clear: both; text-align: center;">
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<br />Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-89425612615899615052015-10-08T21:15:00.000-07:002016-02-26T00:54:36.612-08:00Pizza in padella<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #f6f7f8; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 16.08px;">Ingredienti:</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 16.08px;">320 gr di farina </span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 16.08px;">5 gr sale</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 16.08px;">1 bustina di lievito secco ) oppure un panetto classico di quello fresco calcolare per mezzo kg di farina</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 16.08px;">1 bicchiere di acqua tiepida</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 16.08px;"> 2 cucchiaini di zucchero</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 16.08px;">1 cucchiaio </span><span style="background-color: #f6f7f8; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 16.08px;">di olio (facoltativo).</span><br />
<span style="background-color: #f6f7f8;"><span style="color: #141823; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 12px; line-height: 16.08px;"> Impastare tutti gli ingredienti e far lievitare finché non raddoppia il volume poi dividere in 2 e stendere in un disco di carta forno di dimensioni della padella. Fai lievitare un altro po' e poi la mettere nella padella calda.</span></span></span><br />
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dopo un paio di minuti controllare e se necessario girare<br />
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aggiungere velocemente tutti gli ingredienti e coprire con un coperchio<br />
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e voilà la pizza in padella è pronta<br />
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<span style="background-color: #f6f7f8;"><span style="color: #141823; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 12px; line-height: 16.08px;"><br /></span></span></span>Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-74246738927534799232015-03-12T05:06:00.001-07:002015-03-12T09:30:31.101-07:00Cestino di Gran Mugello con tagliatelle al tricolore<br />
<h3 style="text-align: center;">
Il Palagiaccio dal XIII secolo,<br />
Storica Fattoria del Mugello.</h3>
<h3 style="text-align: center;">
</h3>
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<h3 style="text-align: center;">
</h3>
<i>"Il Palagiaccio", antico baluardo
degli ubaldini da Senni ricordati da Dante nella divina commedia,
rappresenta la storia e la tradizione dell'allevamento per la produzione
del latte in Toscana. </i><br />
<br />
La Storica Fattoria il Palagiacccio caseificio artigianale, situato nel
cuore della Toscana tra le colline del Mugello chiama i migliori
foodblogger italiani a sfidarsi nel concorso indetto <b>“latti da mangiare”</b>
con lo scopo di unire tradizione e innovazione.
La tradizione secolare della fattoria nella produzione di formaggi di
eccellenza incontra la creatività, il gusto, la passione e la
professionalità, esclusiva degli chefblogger italiani, per dare vita a
una ricetta, un piatto indimenticabile, realizzato, con materie prime a
filiera colta, genuine, di qualità.
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<br />
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<b>I PRODOTTI</b><br />
Per il concorso, il Palagiaccio mette a disposizione dei partecipanti una selezione di quattro formaggi stagionati:<br />
<br />
- GRAN MUGELLO<br />
- TARTUFINO<br />
- GALAVERNA<br />
- FIORDI MUGELLO<br />
<br />
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<div style="text-align: justify;">
<span style="font-size: small;">Io ho scelto il Gran Mugello e oggi vi presento la ricetta che ho preparato per partecipare al contest <a href="http://www.lattidamangiare.it/" target="_blank"><b>“Latti da mangiare”</b></a></span><br />
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<h4 style="text-align: center;">
<span style="font-size: x-small;">GRAN MUGELLO</span></h4>
Il Gran Mugello si caraterizza per una pasta semi cotta, compatta di
color avorio e ha un crescendo di sapori decisamente intrigante: si
percepisce inizialmente il dolce e delicato del latte e poi via via
un’esplosione di gusti sempre più intensi, dove si colgono anche le
fragranze dell’olio extra vergine.
La stagionatura avviene nell Grotte Ubaldine che si trovano in
profondità proprio sotto le fondamenta della torre merlata della Villa
Palagiaccio.<br />
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<span style="font-size: small;"> </span> </div>
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<div style="text-align: justify;">
<b>Ingredienti:</b></div>
<ul>
<li>250 gr di Tagliatelle paglia e fieno all’uovo</li>
<li>50 gr di Gran Mugello per ogni cestino, più quello da grattuggiare sopra</li>
<li>un vasetto di pesto (per condire le tagliatelle verdi)</li>
<li>scorza di limone panna e burro (per condire le tagliatelle bianche)</li>
<li>salsa </li>
</ul>
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<b>Preparazione:</b><br />
Ho grattuggiato 50 gr di gran mugello ho tagliato un pezzo di carta da forno quindi ho posizionato al centro il formaggio stendendolo per formare un cerchio del diametro di 18-20 cm. Ho messo il foglio nel forno microonde per un minuto circa
alla massima potenza, fino a quando il formaggio comincerà a
sciogliersi.<br />
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Quindi ho preso il foglio con il disco di formaggio e l'ho sistemato
all’esterno di una ciotolina rotonda cercando di dargli una forma di
cestino poi l'ho fatto raffreddare. </div>
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Quando si è raffreddato è pronto per essere riempito.<br />
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Intanto ho cotto le tagliatelle, appena scolate le ho condite rispettivamente con pesto, con salsa, e con panna e limone ho fatto dei nidi e li ho posizionati nel cestino.<br />
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<b> Una spolveratina di Gran Mugello in ogni nido e voilà il pranzo è pronto.</b><br />
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Buon appetito e alla prossima ricetta con i formaggi <b><a href="http://www.palagiaccioshop.com/" target="_blank">Il Palagiaccio !</a></b>Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0tag:blogger.com,1999:blog-1675577936277107851.post-65621380895879904172015-02-22T01:57:00.001-08:002015-02-22T02:09:47.696-08:00Arancini a piramideBuongiorno a tutti, oggi vi propongo un nuovo prodotto:<b> l'Arancinotto.</b><br />
L'
Arancinotto è un attrezzo favoloso, che facilita la vita a tutte quelle
persone che vogliono ottenere degli arancini perfetti. <span class="fs18 ff1 cf0">E'
realizzato in plastica atossica certificata per l'uso alimentare. E'
veramente facile da utilizzare, utile sia ai grandi laboratori o
ristoranti che vogliono migliorare e velocizzare la produzione di
arancini, sia a chi vuole semplicemente realizzarli a casa per portare a
tavola il sapore della sicilia.<br /> Diventa infatti semplice preparare buffet e grandi cene in modo originale.<br /> </span><br />
<span class="fs18 ff1 cf0"><span class="ff1 cf0 fs24"><b> Vi sono 2 versioni: Arancinotto PRO e Arancinotto SLIM</b></span><span class="fs20 ff1 cf0">. </span></span><br />
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<span class="fs18 ff1 cf0"><span class="fs20 ff1 cf0"><b> Arancinotto Pro </b></span></span><br />
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<b> </b><br />
<b> Arancinotto Slim</b><br />
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<span class="fs18 ff1 cf0"><span class="fs20 ff1 cf0"><b> </b></span></span><span class="fs18 ff1 cf0"><span class="fs20 ff1 cf0"><br /></span></span><br />
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<div data-mce-style="text-align: center;" style="text-align: center;">
Differenza tra le 2 versioni</div>
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<div data-mce-style="text-align: left;" style="text-align: left;">
<span class="fs18 ff1 cf0">Le funzionalità sono IDENTICHE.<br /> <b>L'Arancinotto PRO</b> (professionale) è realizzato artigianalmente, molto robusto e adatto ad un utilizzo frequente, come in laboratori e ristoranti.<br /> E' disponibile in più di 25 modelli diverse forme e grammature per adattarsi al meglio alle tue necessità.<br /> <b>L'Arancinotto SLIM</b>,
invece, è pensato per l'uso casalingo. E' realizzato con lo stesso
materiale della versione professionale, ma non artigianalmente. E'
quindi più leggero e alla portata di tutti. L'arancinotto slim, al
momento, è disponibile solo per arancini piramidali (classici a punta)
da 160 grammi.</span><span class="fs20 ff1 cf0"><br /> </span>Io ho avuto la possibilità di provare la versione slim a piramide da 160 gr. ma vi sono diverse forme:<a data-mce-href="http://arancinotto.altervista.org/tutte-le-forme.html" href="http://arancinotto.altervista.org/tutte-le-forme.html" target="_blank"> qui </a>potete vedere. Si può acquistare online collegandosi al sito <span class="fs18 ff1 cf0"> </span>http://arancinotto.altervista.org/l-arancinotto.html
la consegna è molto rapida. A marzo è prevista l'uscita dello slim
rotondo, molto richiesto visto che finora si può trovare solo nella
versione Pro</div>
Di seguito metto la mia esperienza sull'utilizzo
dello stampo a piramide, davvero eccezionale, da comprare e da regalare.
Non dovrebbe mancare nella casa di un siciliano, ma anche nelle altre
case visto che l'arancino è mondiale. E farlo con questo stampo diventa
davvero semplicissimo e che dire poi dei risultati? Guardare per
credere. Buon appetito!!!! <img alt="Emoji" class="Emoji$1F60F$AC5 RenderedEmoji" data-mce-selected="1" data-mce-src="https://a.gfx.ms/Emoji_1F60F.png" src="https://a.gfx.ms/Emoji_1F60F.png" /> <img alt="Emoji" class="Emoji$1F60F$AC5 RenderedEmoji" data-mce-selected="1" data-mce-src="https://a.gfx.ms/Emoji_1F60F.png" src="https://a.gfx.ms/Emoji_1F60F.png" /> <img alt="Emoji" class="Emoji$1F60F$AC5 RenderedEmoji" data-mce-selected="1" data-mce-src="https://a.gfx.ms/Emoji_1F60F.png" src="https://a.gfx.ms/Emoji_1F60F.png" /> <br />
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<br />Carmela Alfia Grassohttp://www.blogger.com/profile/01753135078202540615noreply@blogger.com0