tag:blogger.com,1999:blog-6812978596250003032024-03-20T02:41:50.139-07:00Briciole creativeRicette semplici e veloci
per semplificare la vita in cucina
con un pizzico di allegria!Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-681297859625000303.post-65705000930828408262018-02-23T02:46:00.000-08:002018-02-23T02:46:01.294-08:00Cioccograno Homemade: biscotti integrali al cacaoSe amate le farine integrali ma non volete rinunciare al gusto, dovete provare questi biscotti: un vortice di salute e golosità.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJpx0ZubNho2xkiUV7EhON-9eF3cifj8spF8y1XS_pq4oj2jYeQOdAjqphnZonFyQBYUdkoFTQcqFq3wv03GyE8e5SM8NmBZLS3RgFEIxM9nZuCmDNpZHDhaMoXfJC82Vd1AvaHBdcCku/s1600/20180223_071024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJpx0ZubNho2xkiUV7EhON-9eF3cifj8spF8y1XS_pq4oj2jYeQOdAjqphnZonFyQBYUdkoFTQcqFq3wv03GyE8e5SM8NmBZLS3RgFEIxM9nZuCmDNpZHDhaMoXfJC82Vd1AvaHBdcCku/s320/20180223_071024.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOUO0RJBQPRHwANR7fuHHm_EZS1u5LFYp-_OTdZe5gZ2ZCxtqL11zxYcQCFJx3dlCP4CiaK9jC19o31cGxVplKEPV5LqB4Vjlle2I6R-C1t45cC1HVlBZ9FvBk4mp8HGiV8s5uX90DGby/s1600/20180223_071043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOUO0RJBQPRHwANR7fuHHm_EZS1u5LFYp-_OTdZe5gZ2ZCxtqL11zxYcQCFJx3dlCP4CiaK9jC19o31cGxVplKEPV5LqB4Vjlle2I6R-C1t45cC1HVlBZ9FvBk4mp8HGiV8s5uX90DGby/s320/20180223_071043.jpg" width="240" /></a></div>
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<i>Lista della Spesa:</i><br />
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<ul>
<li>175gr di farina integrale</li>
<li>50 gr di zucchero di canna</li>
<li>1 uovo</li>
<li>50 ml di olio di semi (io di mais)</li>
<li>15 gr di cacao amaro</li>
<li>10 gr di cioccolato fondente.</li>
</ul>
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<i>Preparazione:</i></div>
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La realizzazione di questa ricetta è davvero veloce.</div>
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In una ciotola rompete l'uovo e aggiungete lo zucchero. Mescolate e incorporate l'olio. Aggiungete poco alla volta la farina continuando a mescolare. Quando l'impasto diventa sodo trasferitevi su una tavola di legno e impastate fino ad avere un panetto compatto.</div>
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Prendete il panetto e dividetelo in due. In metà aggiungete il cacao amaro e il cioccolato fondente tritato finemente e impastate fino a farlo assorbire completamente.</div>
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Lasciate riposare per 10 minuti.</div>
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Stendete l'impasto bianco in un rettangolo aiutandovi con della carta da forno, stendete ora quello al cioccolato e posizionatelo sopra al bianco.</div>
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Arrotolate fino ad ottenere un cilindro che metterete in frigo avvolto nella carta forno a riposare per 15 minuti .</div>
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Formate i biscotti tagliando con un coltello affilato e cuocere in forno caldo a 180° per circa 12 minuti.</div>
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<i>Realizzazione con il cuco:</i></div>
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Accessorio impasti: mettere nella bowl uovo e zucchero, azionare vel. 4. 40 sec. Dopo i primi 20 unire l'olio dal tappo. Aprire e unire la farina vel. 3 30 secondi. Compattare con le mani e proseguite come riportato sopra.</div>
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Una frolla leggera, senza burro e questi biscotti sono perfetti per essere inzuppati nel latte.</div>
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Ho provato a riprodurre a casa un prodotto che troviamo negli scaffali del supermercato. Ci sono degli accorgimenti da fare, ma il risultato si avvicina davvero molto.</div>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-40939555614436309822017-01-28T08:00:00.000-08:002017-10-18T23:47:22.698-07:00Plumcake al limonePlumcake al limone: soffice e profumato. Solo due aggettivi per descrivere un dolce per la colazione o la merenda straordinario.<br />
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La ricetta è presa <a href="http://blog.giallozafferano.it/fablesucre/plumcake-al-limone/" target="_blank">qui</a>.</div>
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<i><b>Lista della spesa:</b></i></div>
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<ul style="background-color: white; border: 0px; list-style: square; margin: 0px 0px 1.625em 2.5em; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 uova</span></span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">165 gr di zucchero</span></span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">85 gr di olio di semi</span></span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">85 gr di acqua</span></span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">230 gr di farina 00</span></span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 busta di lievito per dolci</span></span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">65 gr di succo di limoni</span></span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 limone non trattato (io ho usato <a href="http://www.citrusitalia.it/" target="_blank">Citrus</a>)</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rwtf3u_NGtGpM4byVRFmmIMos8Pssx1m1gMPWVszVj40U2dmk_Ck6IHdpUIUE_Ap8d7LyzuVE5ney8h8ZC7GojdGLVZGS5_ZXoF0zVzDVx3cTNsWrg-0mjZz-V_1z8iaIQiuCwLBwaKd/s1600/20170124_070535%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rwtf3u_NGtGpM4byVRFmmIMos8Pssx1m1gMPWVszVj40U2dmk_Ck6IHdpUIUE_Ap8d7LyzuVE5ney8h8ZC7GojdGLVZGS5_ZXoF0zVzDVx3cTNsWrg-0mjZz-V_1z8iaIQiuCwLBwaKd/s320/20170124_070535%255B1%255D.jpg" width="177" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Preparazione:</i></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Con l'iCompanion di Moulinex è ancora più veloce preparare questo dolce.</span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;">Grattugiate la buccia, spremete il succo e pesate tutti gli ingredienti.</span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br style="text-align: start;" /><span style="text-align: start;">Nel boccale accessorio farfalla: uova e zucchero vel. 7 per 5 minuti. Impostate vel. 4 1 minuto e premete start, aggiungete l'acqua e l'olio di semi dal tappo. </span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;"><br /></span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;">Unite la farina setacciata al lievito vel. 4 2min e 30 sec. dopo 2 minuti unite il succo di limone e la buccia. </span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;"><br /></span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;">Imburrate e infarinate uno stampo versate il composto e cuocete a 180° forno statico per 30/35 min. </span><br style="text-align: start;" /><span style="text-align: start;"><br /></span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;">Per avere l'apertura tipica del plumcake oleate la lama di un coltello e una volta versato l'impasto praticate un taglio nel senso della lunghezza.</span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;"><u><i><br /></i></u></span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;"><u><i>Versione planetaria (frullino elettrico)</i></u></span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;">Montate con la frusta le uova e lo zucchero fino a renderle chiare e spumose. Aggiungete con la macchina in movimento l'acqua e l'olio. Dopo un pò la farina setacciata con il lievito e per finire il succo e la buccia grattugiati.</span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;">Imburrate e versate in uno stampo. Cuocete a forno statico per 180° per 35 minuti.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: start;"><i>L'idea in più:</i></span></span></div>
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<span style="background-color: white; color: #1d2129;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Questa è un ottima base anche per la ciambella soffice all'arancia, basta sostituire il succo di limone con 65 gr di succo d'arancia e la scorza di un arancia non trattata. </i></span></span></div>
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<span style="background-color: white; color: #1d2129;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
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<span style="background-color: white; color: #1d2129;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Se vi piace potete provare anche la versione al caffè sostituendo il succo con 65 gr di caffè espresso e 10 gr di caffè liofilizzato. Gli altri ingredienti e il procedimento restano invariati.</i></span></span><br />
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<span style="background-color: white; color: #1d2129;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Qui vestito da ciambella. Stampo <a href="https://peronisnc.it/ciambelle/2505/stampo-solera-bundt-gold.html" target="_blank">Nordic Ware</a>. <a href="https://www.limonedisorrentoigp.it/" target="_blank">Limoni di Sorrento </a> <a href="https://www.facebook.com/La-CASA-DEL-PARMIGIANO-1391893291124265/" target="_blank">La Casa Del Parmigiano</a></i></span></span><br />
<span style="background-color: white; color: #1d2129;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-75086145997233433092017-01-27T06:50:00.000-08:002017-01-27T06:50:39.948-08:00Waffle: una super colazioneDa molto tempo avevo in mente di provare i waffle, ma non li ho mai preparati perchè in realtà a colazione preferisco di gran lunga una bella soffice e profumata ciambella.<br />
Mi sono decisa e ho comprato uno stampo ad hoc per farli al forno, lo potete trovare <a href="http://tupperware.ipapercms.dk/Tupperware/Italy/2016/CatalogoAutunnoInverno201617/" target="_blank">qui</a>, il risultato mi ha sorpreso: croccante e morbido al tempo stesso e soprattutto facili da preparare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfyJD6ZasVNIpYD0lX-2xWhvd2bi0b_RHWVC1fPiv8_VjX1Z8oTi6oD3NDu-n4NTYmZBHrDBOTOJ5WHHzLjHeDLxD6bWc-C9rIvH0tHHrEG4wKJ31gNWIQKE4jxQ2A122aJSMXjTGY48y/s1600/15872024_1412111415489386_8238577936422693058_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfyJD6ZasVNIpYD0lX-2xWhvd2bi0b_RHWVC1fPiv8_VjX1Z8oTi6oD3NDu-n4NTYmZBHrDBOTOJ5WHHzLjHeDLxD6bWc-C9rIvH0tHHrEG4wKJ31gNWIQKE4jxQ2A122aJSMXjTGY48y/s320/15872024_1412111415489386_8238577936422693058_n.jpg" width="225" /></a></div>
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Vediamo come si preparano.<br />
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<b>Lista della spesa:</b><br />
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<ul>
<li>70 gr di farina 00</li>
<li>55 gr di zucchero di canna</li>
<li>2 uova</li>
<li>65 gr di burro</li>
<li>i semini di un baccello di vaniglia</li>
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Stampo: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsm9Fk142zBvqfCxLmdTmE60QDNFkNflwbiHkshR9_rUaKSp9tmqQK1IFYydEDKgUTsymbf9ym20a37xkfynEdiVzWc4lchLZpuM3F-2yNfz3Ryx3k8ZmprdxkXa2ZduTAFX650z_I3zW/s1600/20170108_084651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsm9Fk142zBvqfCxLmdTmE60QDNFkNflwbiHkshR9_rUaKSp9tmqQK1IFYydEDKgUTsymbf9ym20a37xkfynEdiVzWc4lchLZpuM3F-2yNfz3Ryx3k8ZmprdxkXa2ZduTAFX650z_I3zW/s200/20170108_084651.jpg" width="112" /></a></div>
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Preparazione:</div>
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Li ho preparati in un lampo con il mio <a href="http://www.cuisinecompanion.moulinex.it/" target="_blank">Companion Moulinex</a>, ma anche con un frullino elettrico sono velocissimi da fare.</div>
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<b>Versione iCompanion</b></div>
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Farfalla, montiamo gli albumi vel. 7 5 minuti, mettete da parte. </div>
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Ora mettiamo i tuorli, la vaniglia e lo zucchero vel. 7 5 minuti, aggiungiamo il burro fuso vel. 3 20 sec. e gli albumi montati a neve vel. 3 30 sec. aggiungiamo la farina setacciata vel. 3 40 sec.</div>
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Versiamo nello stampo e inforniamo a 180° ventilato per 15 minuti.</div>
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Gustateli così <i>nature </i>o rendeteli golosi con il miele, la crema alla nocciola o con una generosa spolverata di zucchero a velo,</div>
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<b>Versione planetaria (fruste elettriche)</b></div>
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Montiamo a neve gli albumi con la frusta, mettiamo da parte.</div>
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Montiamo i tuorli con la vaniglia e lo zucchero fino a renderli chiari e spumosi. </div>
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Aggiungiamo gli albumi mescolando dall'alto verso il basso e poi incorporiamo la farina setacciata.</div>
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Versiamo nello stampo e cuocete in forno preriscaldato a 180° ventilato per 15 minuti.</div>
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<i>L'idea in più:</i></div>
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<i>Provate anche la versione salata magari con burrata rucola e salmone:</i></div>
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<ul style="box-sizing: border-box; font-family: Georgia, Arial, Helvetica, sans-serif; margin: 0px; padding: 0px;">
<li style="box-sizing: border-box; line-height: 1.1em; list-style: disc; margin: 0px 0px 6px 15px; padding: 0px;"><span itemprop="ingredient" style="box-sizing: border-box;"><i>300 g di farina 00</i></span></li>
<li style="box-sizing: border-box; line-height: 1.1em; list-style: disc; margin: 0px 0px 6px 15px; padding: 0px;"><span itemprop="ingredient" style="box-sizing: border-box;"><i>2 uova</i></span></li>
<li style="box-sizing: border-box; line-height: 1.1em; list-style: disc; margin: 0px 0px 6px 15px; padding: 0px;"><span itemprop="ingredient" style="box-sizing: border-box;"><i>300 ml di latte</i></span></li>
<li style="box-sizing: border-box; line-height: 1.1em; list-style: disc; margin: 0px 0px 6px 15px; padding: 0px;"><span itemprop="ingredient" style="box-sizing: border-box;"><i>80 g di Burro </i></span></li>
<li style="box-sizing: border-box; line-height: 1.1em; list-style: disc; margin: 0px 0px 6px 15px; padding: 0px;"><span itemprop="ingredient" style="box-sizing: border-box;"><i>1 cucchiaino di sale</i></span></li>
<li style="box-sizing: border-box; line-height: 1.1em; list-style: disc; margin: 0px 0px 6px 15px; padding: 0px;"><span itemprop="ingredient" style="box-sizing: border-box;"><i>1 gr di bicarbonato e 1/2 cucchiaino di succo di limone</i></span></li>
<li style="box-sizing: border-box; line-height: 1.1em; list-style: disc; margin: 0px 0px 6px 15px; padding: 0px;"><span itemprop="ingredient" style="box-sizing: border-box;"><i>erba cipollina</i></span></li>
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<i style="font-family: Georgia, Arial, Helvetica, sans-serif; font-size: small;">Montate gli albumi, sbattete le uova con il sale, il latte e unite la farina con il bicarbonato e il limone.</i><br />
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<br />Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-65336363166863477582017-01-19T01:43:00.003-08:002017-01-19T01:43:33.414-08:00Mini crossant salati Come ogni anno a gennaio entro in crisi "da buffet" e si, perchè entrambi i miei figli compiono gli anni e devo organizzare due feste e due buffet. Sono sempre alla ricerca di ricette nuove da proporre e questi mini croissant salati che ho scoperto mi hanno fatto letteralmente impazzire: morbidi, golosi e sopratutto pratici. Si possono preparare in anticipo e poi congelare, restano soffici come appena fatti.<br />
La ricetta è delle sorelle Simili, una garanzia.<br />
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<i><b>Lista della spesa</b></i><br />
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<li>250 g di farina Manitoba</li>
<li>250 g di Farina 00</li>
<li>90 g di acqua per il lievitino</li>
<li>20 g di lievito di birra (io ne ho usati 15 g)</li>
<li>50 g di acqua per l’impasto</li>
<li>100 g di burro ammorbidito</li>
<li>2 uova</li>
<li>30 g di zucchero</li>
<li>10 g di sale</li>
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Per farcire usate quello che più vi piace. Io li ho proposti con speck, rucola e robiola.</div>
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<b><i>Procedimento (impastatrice)</i></b></div>
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<span style="font-family: inherit;">Per prima cosa setacciare insieme le farine.</span></div>
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<span style="font-family: inherit;">Il prossimo passo è quello di preparare il lievitino. Nella ciotola, gancio per impastare mettere 150 g della farina setacciata, 90 g di acqua a temperatura ambiente e il lievito. Impastare leggermente fino ad avere un composto grezzo e mettere a lievitare fino al raddoppio (circa 1 ora) in un luogo al riparo da correnti d'aria.</span></div>
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<span style="font-family: inherit;">Nel frattempo, nella planetaria versare la farina restante, lo zucchero, il sale e l’acqua ed iniziare ad impastare. Dopo un paio di minuti , incorporare le uova leggermente sbattute e continuare ad impastare. Quando le uova si sono amalgamate all'impasto, aggiungere a più riprese il burro morbido fino ad avere un impasto ben amalgamato. Ci vorranno circa 10 minuti.</span></div>
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<span style="font-family: inherit;">Riprendere il lievitino, formiamo un rettangolo schiacciandolo e mettiamo all'interno il secondo impasto. Impastare leggermente in maniera da unire i due impasti e rimettere l'impasto in planetaria in maniera da far unire i due impasti. Impastare per circa 15 minuti fino ad ottenere un panetto liscio.</span></div>
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<span style="font-family: inherit;">Mettere l'impasto in una ciotola oleata e lasciare lievitare fino al raddoppio, circa 2 ore.</span></div>
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<span style="font-family: inherit;">Trascorso il tempo procedere alla formatura dei mini cornetti. Dividere in due l'impasto, stendere disco in due dischi e ricavare 16 triangoli. </span></div>
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<span style="font-family: inherit;">Prendere un triangolo schiacciare la punta, tirare indietro leggermente l'impasto e arrotolare in maniera da avere la punta sotto. </span></div>
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<span style="font-family: inherit;">Mettere in una teglia rivestita da carta da forno, coprire con pellicola e lasciare lievitare un'altra ora.</span></div>
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<span style="font-family: inherit;">Cuocere in forno statico a 180° per circa 15 minuti. Se volete avere un bel colore dorato, prima di infornare spennellare delicatamente con un uovo sbattuto.</span></div>
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<b><i>Procedimento CUCO (Moulinex CuisineCompanion)</i></b></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="background-color: white; font-family: inherit;">Ecco la versione utilizzando il robot Cuisine Companion, ormai entrato nella mia cucina.</span><br />
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<span style="background-color: white; font-family: inherit;">FASE 1 LIEVITINO: nel boccale lama impasti mettere 150 gr di farina, 90 gr di acqua e il lievito vel. 5 1 minuto. Otterrete un impasto grezzo mettetelo a lievitare fino al raddoppio in una ciotola coperta con pellicol</span><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">a. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">FASE 2 IMPASTO: nel boccale lama impasti : la farina restante, lo zucchero, il sale e l’acqua ed iniziare ad impastare vel. 5 2 min. , dopo il primo minuto iniziate a versare dal tappo le uova leggermente sbattute e continuare nella lavorazione; impostare vel. 3 4 min aggiungete il burro morbido e lavorate il tutto fino ad avere un impasto ben amalgamato. Se sentite il motore sforzare stoppate e riprendete. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Ora prendete il lievitino schiacciatelo formando un rettangolo, mettete al centro il secondo impasto, chiudete e mettetelo nel boccale vel. 2 per 5 minuti , i due impasti devono unirsi . Imburrate una ciotola e mettete l'impasto coperto con della pellicola e un panno e lasciatelo lievitare in forno fino al raddoppio, circa 2 ore. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Dividete l'impasto in 2 parti uguali, stendete ogni parte in un disco e ricavate dei triangoli. </span></span><br />
<span style="background-color: white; font-family: inherit;">Arrotolate ogni triangolo su se stesso partendo dalla base verso la punta. copriteli con della pellicola e fate lievitare di nuovo per circa 1 ora. </span><br />
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<span style="font-family: inherit;">Per la cottura vedere sopra.</span></div>
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<span style="font-family: inherit;">Potete farcirli come preferite. Ecco alcune idee:</span></div>
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<ul>
<li>prosciutto crudo, funghi sott'olio</li>
<li>prosciutto crudo, noci e mascarpone</li>
<li>speck, salsa tartufata, brie</li>
<li>vitello tonnato e lattuga</li>
<li>salsa ai carciofi e salsa tonnata</li>
<li>formaggio cremoso aneto e salmone affumicato</li>
<li>zucchine, pomodori rossi e robiola</li>
<li>stracchino e rucola</li>
<li>speck, robiola e rucola</li>
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<i>L'idea in più:</i></div>
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<i>Dopo averli spennellati cospargeteli di semi di papavero e di sesamo e infornate.</i></div>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-36005656980017388522016-11-17T07:54:00.000-08:002016-11-17T07:54:44.948-08:00Sweet kiss: baci homemade!I Baci sono il cioccolatino per eccellenza: perfetto nel gusto e nella forma. Realizzarli a casa poi è semplicissimo e con lo stampo giusto lo è ancora di più.<br />
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<b><i>Lista della spesa (per 19 baci):</i></b></div>
<div>
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<div>
<ul>
<li>100 gr di cioccolato di cioccolato fondente</li>
<li>40 gr di granella di nocciole</li>
<li>19 nocciole intere</li>
<li>crema alla nocciola spalmabile (Novi)</li>
</ul>
<div>
<br /></div>
</div>
<div>
<b>Preparazione:</b></div>
<div>
<br /></div>
<div>
Partiamo subito con la preparazione della camicia, la parte più esterna del cioccolatino. </div>
<div>
In un pentolino mettiamo a fondere il cioccolato a bagnomaria.<br />
Una volta fuso con un pennello copriamo il fondo dello stampo in silicone. Mettiamo a cristallizzare in frigo per 30 minuti.<br />
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Prepariamo il ripieno: in una ciotola uniamo 4 cucchiai grandi di crema spalmabile e la granella di nocciole, amalgamiamo bene. Uniamo anche il cioccolato fondente avanzato.<br />
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Riprendiamo lo stampo mettiamo sul fondo una nocciola e copriamo con l'impasto.<br />
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Lasciamo rassodare in frigo almeno per 40 minuti.<br />
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Semplice no!</div>
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<div>
<i>L'idea in più:</i></div>
<div>
<i>Se non avete lo stampo: preparate l'impasto e formate tante palline che metterete sulla carta da forno e a cristallizzare in congelatore per 15 minuti. Posizionate sopra la pallina la nocciola intera e con molta cura immergiamo uno ad uno i nostri cioccolatini nel cioccolato fondente fuso. Posizionateli sulla carta forno e via in frigo.</i></div>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-40679185366828709102016-11-10T06:59:00.002-08:002016-11-10T06:59:57.458-08:00Pan di stelle....made in CuCoDomenica pomeriggio, il cielo grigio e la pioggia che cade leggera: cosa fare? I biscotti naturalmente.<div>
Con tre aiutanti validi, le mie due pesti e il fedele CuCo, preparare i Pan di Stelle è stato un gioco da ragazzi. Questi biscotti non hanno nulla da invidiare a quelli in commercio e in più sono divertenti da fare.</div>
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<b>Lista della spesa:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQal0wLk1aUAx6YZkeZxwE3Kz_ZxdJcSZrMPgvDvNHhjFJJyVb4iXohlk7LSrXvKp3cVBDZcYnoJFxKWF8jMrMb0afiSRFVxy9gDQVSQbzeJLQdclPHdaCk0RwZPolcZ-3UoPT3_bzpRYl/s1600/20161106_180953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQal0wLk1aUAx6YZkeZxwE3Kz_ZxdJcSZrMPgvDvNHhjFJJyVb4iXohlk7LSrXvKp3cVBDZcYnoJFxKWF8jMrMb0afiSRFVxy9gDQVSQbzeJLQdclPHdaCk0RwZPolcZ-3UoPT3_bzpRYl/s320/20161106_180953.jpg" width="320" /></a></div>
<ul>
<li>250 gr di farina 00</li>
<li>1 tuorlo</li>
<li>80 gr di burro</li>
<li>25 gr di cioccolato fondente</li>
<li>30 gr di cacao amaro</li>
<li>50 ml di latte intero</li>
<li>130 gr di zucchero di canna</li>
<li>15 gr di nocciole tostate e spellate</li>
<li>15 gr di zucchero a velo</li>
<li>1/2 bustina di lievito per dolci (8 gr)</li>
</ul>
<div>
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<div>
Preparazione:</div>
<div>
<br /></div>
<div>
Nel boccale con la lama impasti mettere le nocciole, lo zucchero a velo e il cioccolato fondente vel. 8 2 minuti. </div>
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Aggiungere lo zucchero e il burro a temperatura ambiente vel. 8 1 minuto. Aggiungere il tuorlo e il latte vel. 5 30 sec. </div>
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Aggiungere la farina setacciata con il cacao e il lievito vel. 5 1 minuto.</div>
<div>
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<div>
Formare con il composto una palla, coprirlo con la pellicola e metterlo in frigo per almeno 30 minuti.</div>
<div>
Stendere aiutandosi con due fogli di carta da forno.</div>
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<br /></div>
<div>
Coppare i biscotti, decorare con le stelline e spolverizzare con lo zucchero semolato.</div>
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Infornare in forno caldo a 180 ° per circa 12 minuti.<br />
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-44720126330236262102016-10-06T05:52:00.001-07:002016-10-06T05:52:41.551-07:00Biscotti al rosmarino (CuCo)Deliziosi per accompagnare una mousse al prosciutto e sgranocchiati da soli sorseggiando un aperitivo questi biscotti al rosmarino sono perfetti e facili da preparare.<br />
Naturalmente ho usato il mio fedele compagno l'i-Companion ma potete tranquillamente farli a mano.<br />
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<b><i>Lista della spesa:</i></b><br />
<br />
<ul>
<li>100 gr di parmigiano (o emmenthal</li>
<li>200 gr di farina 00</li>
<li>sale e pepe</li>
<li>80 gr di olio d'oliva o 100 gr di burro.<span id="goog_1919768134"></span><span id="goog_1919768135"></span></li>
<li>rosmarino</li>
</ul>
<div>
<b><i>Preparazione:</i></b></div>
<div>
<b><i><br /></i></b></div>
<blockquote class="tr_bq">
<ul>
<li>nel recipiente lama ultrablade mettete il rosmarino e tritate 30sec. vel. 12</li>
<li>aggiungete il formaggio 30sec. vel. 12</li>
</ul>
</blockquote>
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<blockquote class="tr_bq">
<ul>
<li>saliamo e mettiamo la lama per impasti. Aggiungiamo la farina e impastiamo 2 min. vel. 10</li>
<li>aggiungiamo il burro e continuiamo per 2 minuti ve. 10. Stoppate ogni tanto altrimenti va in SECU.</li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li>Prendete l'impasto e formate un salsicciotto che arrotolerete con la carta da forno. </li>
</ul>
</blockquote>
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<blockquote class="tr_bq">
<ul>
<li> lasciate riposare in frigo per 30 minuti.</li>
<li>Formate i biscotti e cuocete per 15 minuti a 180 °</li>
<li>Fate raffreddare completamente e servite.</li>
</ul>
</blockquote>
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<br />Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-47484692792082852952016-09-23T06:02:00.000-07:002016-09-23T06:02:25.349-07:00Arrivederci estate! 7 vasetti cocco e menta (vers. CuCo)Le giornate si sono accorciate, è già entrato l'autunno ma in mente ho i profumi e i colori dell'estate.<br />
Ho voluto preparare una ciambella con la freschezza della menta e il gusto tropicale del cocco.<br />
La base è una 7 vasetti, ormai un must nella mia cucina, così morbida e delicata che si adatta ad un sacco di variati.<br />
Questa volta l'ho preparata velocemente con il mio nuovo aiutante <a href="http://www.cuisinecompanion.moulinex.it/">i-Companion </a>ma con un pò più di pazienza e delle fruste elettriche o una planetaria verrà benissimo lo stesso.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNBjWk6U3434R6upX9Oz8gnmR18Ry6YylbhT5_l5O0eLeUb0qx4FoF0m4gxgqAVfu9bKjMv-lGMWCXVOwjGtGKm1XEZvxTaBrLIgamDLFQIlLw6srdLKjO-jUxbciW9lmBwZiBqNTNv2J/s1600/14433110_10207457292647310_1142451782454658127_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNBjWk6U3434R6upX9Oz8gnmR18Ry6YylbhT5_l5O0eLeUb0qx4FoF0m4gxgqAVfu9bKjMv-lGMWCXVOwjGtGKm1XEZvxTaBrLIgamDLFQIlLw6srdLKjO-jUxbciW9lmBwZiBqNTNv2J/s400/14433110_10207457292647310_1142451782454658127_n.jpg" width="225" /></a></div>
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<b><i>Lista della spesa:</i></b><br />
<br />
<ul>
<li>1<b> </b>vasetto(unità di misura) di yogurt al cocco</li>
<li>3 uova</li>
<li>2 vasetti di zucchero di canna</li>
<li>1 vasetto d'olio</li>
<li>1/2 vasetto di sciroppo alla menta (diminuite o aumentate in base ai gusti)</li>
<li>2 vasetti di farina</li>
<li>1 vasetto di farina di cocco</li>
<li>1/2 bustina di lievito per dolci.</li>
</ul>
<b><br /></b>
<b><br /><i>
Procedimento:</i></b><br />
<span style="background-color: white; color: #1d2129;"><span style="font-family: inherit;">Accessorio per montare. Mettete nel boccale le uova lo zucchero e montate vel.7 5 minuti.</span></span><br />
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<span style="background-color: white; color: #1d2129;"><span style="font-family: inherit;">Unite lo yogurt vel. 7 2 minuti, l'olio di semi e a seguire lo sciroppo di menta vel. 7 1 minuto.</span></span><br />
<span style="background-color: white; color: #1d2129;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #1d2129;"><span style="font-family: inherit;">Aggiungete le farine setacciate con il lievito vel. 7 3 minuti. </span></span><br />
<span style="background-color: white; color: #1d2129;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #1d2129;"><span style="font-family: inherit;">Mettete il composto in uno stampo imburrato ed infarinato e cuocete in forno a 180° per 35 minuti. </span></span><br />
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<span style="background-color: white; color: #1d2129;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #1d2129;"><span style="font-family: inherit;"><i>L'idea in più</i></span></span><br />
<span style="background-color: white; color: #1d2129;"><span style="font-family: inherit;"> Aggiungere le gocce di cioccolato precedentemente infarinate per rendere il dolce più goloso.</span></span><br />
<br />Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-39812032511834179052016-09-23T01:34:00.003-07:002016-09-23T01:34:34.626-07:004/4 alle pesche<br />
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La 4/4 è una torta semplicissima perfetta per la colazione o la merenda. Di origine francese deve il suo nome dalla presenza in parti uguali di quattro ingredienti, infatti dovrete pesare le uova intere e usare quel peso per gli altri ingredienti.<br />
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<a href="https://www.facebook.com/BricioleCreative/videos/1266863386680857/">Video</a></div>
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Vediamo insieme la preparazione.</div>
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<b>Lista della spesa:</b></div>
<div>
<b><br /></b></div>
<div>
<ul>
<li>4 uova pesate con il guscio</li>
<li>lo stesso peso di zucchero di canna</li>
<li>lo stesso peso di farina 00</li>
<li>lo stesso peso di burro (potete sostituirlo con l'olio di semi)</li>
<li>buccia di limone grattugiata</li>
<li>lievito per dolci </li>
<li>2 pesche</li>
<li>succo di limone</li>
<li>liquore a piacere (anice, Varnelli, mistrà, Maraschino o Amaretto)</li>
</ul>
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<b>Preparazione:</b></div>
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<div>
Tagliamo subito le pesche in spicchi sottili, mettetiamole in una ciotola con due cucchiai di zucchero di canna, succo di limone e il liquore a scelta, io ho usato il <a href="http://www.varnelli.it/it">Varnelli</a>. Mescoliamo e lasciamo insaporire.</div>
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Passiamo alla preparazione della 4/4 che come abbiamo detto prevede lo stesso peso di quattro ingredienti: il peso di riferimento è quello delle uova intere.</div>
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Separiamo gli albumi dai tuorli. Lavoriamo i tuorli con lo zucchero e la scorza di limone fino a che non saranno spumosi. </div>
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Unite il burro fuso o l'olio di semi e amalgamate. Setacciate la farina insieme al lievito e unitela al composto. Unite due/tre cucchiai del liquore scelto.</div>
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Montate gli albumi a neve ferma e pochi alla volta uniteli al composto mescolando dal basso verso l'altro.</div>
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Imburrate uno stampo e versate il composto.<br />
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Guarnite con le pesche e infornate a 180° per circa 40 minuti.</div>
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Lasciate raffreddare e decorate con lo zucchero a velo.</div>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-90484065159681739652016-09-21T01:59:00.002-07:002016-09-21T01:59:44.555-07:00Torta rustica di carote e mandorle (ver. CuCo)Questa di oggi è una ricetta che mi ricorda i pomeriggi passati in casa a fare i compiti e poi di corsa a giocare, naturalmente prima serviva una bella dose di energia e questa torta alle mandorle e carote era un'appuntamento fisso della merenda.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY36ckj3DGDB6kCafXg5wa6HfnvHH2PfdkzI7GkdGuXlJCS7O8ZSbT8PTYfJsfGE8EiyEMtUtopFyDhxb7C_tCRE3tNs_yAWZdSqSEZ7FNWDNLnfszy3fDaNX7Qewd-EGYn3v8-h-Bynz5/s1600/FB_IMG_14058941242833361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY36ckj3DGDB6kCafXg5wa6HfnvHH2PfdkzI7GkdGuXlJCS7O8ZSbT8PTYfJsfGE8EiyEMtUtopFyDhxb7C_tCRE3tNs_yAWZdSqSEZ7FNWDNLnfszy3fDaNX7Qewd-EGYn3v8-h-Bynz5/s320/FB_IMG_14058941242833361.jpg" width="320" /></a></div>
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<b><i>Lista della spesa:</i></b><br />
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<ul>
<li>250 gr di carote<span style="background-color: white; color: #1d2129; font-family: inherit;"> </span></li>
<li>125 gr di zucchero</li>
<li>250 gr di farina 00</li>
<li>2 uova</li>
<li>1/2 busta di lievito per dolci</li>
<li>200 gr di mandorle</li>
<li>100 gr di latte</li>
<li>80 gr di olio di semi</li>
<li>2 gr di sale</li>
<li>buccia di limone o arancia</li>
</ul>
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<b><i>Procedimento:</i></b></div>
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<b><i><span style="background-color: white; font-family: inherit;"><br /></span></i></b></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">Mettere nel boccale le carote pulite e tagliate in pezzi grossi e le mandorle, lama ultrablade vel. 12/ 2 minuti.</span></span></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;"><br /></span></span></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">Mettere l'accessorio per montare. Aggiungere le uova e lo zucchero e azionate vel. 6 per 2 minuti, aggiungere il latte, la fa</span><span style="color: #1d2129;">rina(setacciata con il lievito) e il pizzico di sale vel. 5 per 3 minuti.</span></span></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;"><br /></span></span></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">Aggiungere ora l'olio di semi vel. 6 per 1 minuto. </span></span></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;"><br /></span></span></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">Versare il composto in una teglia imburrata ed infarinata a 180 ° per 35 minuti. Per verificare la cottura potete utilizzare il metodo dello stecchino, se esce pulito significa che la torta è pronta.</span></span></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;"><i>Se non avete il Cuisine Companion: tritate le carote e le mandorle con un mixer. Aggiungete gli ingredienti nello stesso ordine mescolando con un cucchiaio, frullino elettrico o foglia della planetaria.</i></span></span></div>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-89586729364227250082016-09-19T06:39:00.000-07:002016-09-19T06:39:08.178-07:00Panini al latte con farina integrale (con i-Companion)La scuola è ricominciata e con lei il tormentone: cosa gli preparo come merenda? Oggi un'idea facile e sempre a portata di mano, da gustare salati con prosciutto o verdure o salati con crema di cioccolato e confettura : panini al latte con farina integrale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9JBuQge7FQ3y0MIylYMLHIM717VvlpaXgUiGF2ch8FiZOENiqvrAjAgag0tcGjtZyCRhYGi1ucRYsezydWyHaKYNzsa5cClKVBCT57T3QJ04jVdSgnSMKXlbNpqLqVA9a4l4LI30lpcj/s1600/14355686_10207432065496647_2964277154241137176_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9JBuQge7FQ3y0MIylYMLHIM717VvlpaXgUiGF2ch8FiZOENiqvrAjAgag0tcGjtZyCRhYGi1ucRYsezydWyHaKYNzsa5cClKVBCT57T3QJ04jVdSgnSMKXlbNpqLqVA9a4l4LI30lpcj/s320/14355686_10207432065496647_2964277154241137176_n.jpg" width="320" /></a></div>
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Per prepararli ho utilizzato un mio nuovo alleato l'i-Companion di Moulinex , ma di lui ve ne parlerò a breve in un post a lui dedicato.<br />
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<b><i>Lista della spesa:</i></b><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;"><br /></span></span>
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<ul>
<li>200 g latte</li>
<li>50 g burro</li>
<li>3 g lievito di birra secco</li>
<li>50 g zucchero semolato</li>
<li>300 g farina 00</li>
<li>100 gr di farina integrale</li>
<li>5 g sale fino. </li>
</ul>
<br /><b><i>Procedimento:</i></b><br />
Mettete nel boccale il latte , il burro morbido, il lievito e lo zucchero: 10 sec. vel<span style="color: #1d2129; font-family: inherit;">. 7.</span><br />
<span style="color: #1d2129;"><br /></span><span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">Aggiungere la farina e il sale: Pastry p3 - 3 minuti. Quando si inizia a formare la palla, noterete che il cuco balla un bel pò. Stoppatelo ogni 30/40 sec. per non farlo andare in SECU.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vemIRbgpo3MfVA9uYevHJUc6hMUP7vQRtSKzyx4NdTvBgryhyb9FiWXnPYcm9xeYcBQTRUKyJ2_9eYdWhS2lwD8N0ekIa-UIFvYEs3IBvP1Da5pFponRi-5wliCkg5_KA3JDEjwu8NOz/s1600/14368802_10207432065376644_6802501121767779443_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vemIRbgpo3MfVA9uYevHJUc6hMUP7vQRtSKzyx4NdTvBgryhyb9FiWXnPYcm9xeYcBQTRUKyJ2_9eYdWhS2lwD8N0ekIa-UIFvYEs3IBvP1Da5pFponRi-5wliCkg5_KA3JDEjwu8NOz/s320/14368802_10207432065376644_6802501121767779443_n.jpg" width="176" /></a></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;"><br />Trasferire l'impasto in una ciotola,lavoratelo e pirlatelo. </span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">Coprire con la pellicola e lasciare lievitare per circa 2 ore.<br /></span></span><br />
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">Trasferire l'impasto lievitato su un piano di lavoro leggermente infarinato ed allungatelo.<br />Tagliare il cilindro in pezzi da circa 30 g ognuno e lavorarli schiacciandoli appiattendoli e ripiegando verso il basso la pasta in modo da formare una pallina liscia (non fate come se fosse una polpetta erchè vengono durissimi).</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUF-9KGOgQgtbUGI9d8mL7jRUbrpv4WQqm15_1aGs3IVGFW3IlriIRmsWDtNsT8DJZ9-merdyD5Srqnj3nbaZjrhoR2dppAcx2db6CcNv6syI_4J5MkoHvFt6E2cZZUv7-Crz99wpw5H5Q/s1600/14359078_10207432065776654_3616472545085119999_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUF-9KGOgQgtbUGI9d8mL7jRUbrpv4WQqm15_1aGs3IVGFW3IlriIRmsWDtNsT8DJZ9-merdyD5Srqnj3nbaZjrhoR2dppAcx2db6CcNv6syI_4J5MkoHvFt6E2cZZUv7-Crz99wpw5H5Q/s320/14359078_10207432065776654_3616472545085119999_n.jpg" width="176" /></a></div>
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;"><br />Disporre i panini su una placca da forno, ricoperta di carta forno, leggermente distanziati tra loro e spruzzateli con il latte (o con il pennello).</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;"><br />Lasciateli lievitare mezz'ora.<br /></span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">Spruzzateli con il latte ed infornate modalità statica statico a 220° per 15 minuti circa. Quando riscaldate il forno mettete un pentolino con dell'acqua sul fondo per creare la giusta umidità. </span></span><br />
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">Fateli raffreddare e conservateli in sacchetti per alimenti oppure metteteli in freezer. quando vi servono basterà tirarli fuori una ventina di minuti prima.</span></span><br />
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;"><br /></span></span>Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-48694719318744592842016-07-13T07:06:00.000-07:002016-07-13T07:06:37.414-07:00Panbauletto ai 5 cerealiTempo di pic nic e di pranzi al mare, in questo periodo siamo sempre alla ricerca di ricette veloci e fresche. Questa di oggi non lo è in realtà, bisogna impastare ed accendere il forno ma posso assicuravi che non ve ne pentirete.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdzHMmfUr90rr9jyV3eBGpL9I3i89afzAjML_T4-uV59ZCNVUceXMt-gWYzLQjiaZTp7Yw2N2qjtvSL_Q0AQbv_FuGqseLD9WFUbuPZM3IdLEG6kDoTwMqAFQicQjRP90St9t5ZOnFYz8/s1600/13590338_1227792353921294_277971718675720183_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdzHMmfUr90rr9jyV3eBGpL9I3i89afzAjML_T4-uV59ZCNVUceXMt-gWYzLQjiaZTp7Yw2N2qjtvSL_Q0AQbv_FuGqseLD9WFUbuPZM3IdLEG6kDoTwMqAFQicQjRP90St9t5ZOnFYz8/s320/13590338_1227792353921294_277971718675720183_n.jpg" width="320" /></a></div>
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Il panbauletto è un pane perfetto per i toast o per dei panini veloci: morbido, soffice e con tutto il gusto dei cereali.<br />
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La farina che ho usato è questa:<br />
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<a href="http://www.molinoagostini.it/attachments/article/80/CERMISBIO1K.pdf"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfoKpzqrptFubgfs0WcnBViHHSwaWrRf32bm7DdZW8j2isTyRNxZhmj0Gfj7_y-sNy0KAWqSPnghGqopZwSxgR8Ot0dLsQxAKrTHOWPTCFuc9H4X5Ksxz_zkuZZvXlbSQdkUn09XDneSH/s200/Farina+di+cereali+misti+bio.jpg" width="116" /></a></div>
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E' di un molino vicino al mio paese e l'ho trovata in un negozio di alimentari della mia zona.</div>
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<b><i>Lista della spesa:</i></b></div>
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<ul>
<li>275 gr di acqua</li>
<li>465 gr di farina</li>
<li>15 gr di zucchero </li>
<li>2 gr di malto</li>
<li>40 gr di burro</li>
<li>2 gr di lievito di birra disidratato</li>
<li>10 gr di sale</li>
</ul>
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Teglia per plumcake <span style="background-color: white; color: #333333; font-family: "arial"; font-size: 12px; line-height: 18px;">31 x 16 x 10 cm.</span></div>
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<span style="background-color: white; color: #333333; font-family: "arial"; font-size: 12px; line-height: 18px;"><br /></span></div>
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<b><i>Procedimento:</i></b></div>
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Iniziamo versando l'acqua in una ciotola o nella planetaria, aggiungiamo il lievito, lo zucchero e il malto. Mescoliamo bene, aggiungiamo metà farina ed impastiamo.<br />
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Quando sarà assorbita aggiungiamo il burro a temperatura ambiente (potete sostituirlo anche con 32 gr di olio extravergine d'oliva, le sostituzioni in cucina le trovate <a href="http://briciolecreative.blogspot.it/2015/11/a-scuola-di-cucina-sostituzioni-in.html">qui</a>) e impastiamo.<br />
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Aggiungiamo la restante farina e il sale. Impastiamo per circa 10 minuti fino ad ottenere un impasto morbido ed omogeneo.<br />
Copriamo e mettiamo a lievitare per circa 1 ora.<br />
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Ribaltate l'impasto sul piano infarinato, fate alcune pieghe di forza stendendo l'impasto e ripiegandolo.<br />
Formate un rettangolo della misura del vostro stampo e arrotolatelo.<br />
Posizionatelo all'interno della teglia con l'apertura verso il basso.<br />
Lasciate lievitare, in luogo lontano dall'aria, per circa due ore o fino a quando l'impasto non avrà superato il bordo.<br />
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Portate il forno a 220°, infornate e abbassate subito a 190 gradi forno statico.<br />
Lasciate cuocere per circa 35 minuti. Togliete dallo stampo e lasciate raffreddare bene.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0510aKtF8adZVplg_PVgk8_DeNKynzBPfnZ9bPssuC6xppTyj_M0wgV_YKlS1j5LBaZjwtDtpjsPLOqlVQE4_BxyZk1hjBdI4hB90SD_XRMvsb1WpBO4Of2iqCIMcHJ_2nktaMwicLVg/s1600/13615143_1231421416891721_7421024319240395295_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0510aKtF8adZVplg_PVgk8_DeNKynzBPfnZ9bPssuC6xppTyj_M0wgV_YKlS1j5LBaZjwtDtpjsPLOqlVQE4_BxyZk1hjBdI4hB90SD_XRMvsb1WpBO4Of2iqCIMcHJ_2nktaMwicLVg/s320/13615143_1231421416891721_7421024319240395295_n.jpg" width="320" /></a></div>
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Vale tutta la sudata che farete ;-)<br />
La ricetta del panbauletto con la sola farina di grano e le foto del procedimento le trovate <a href="http://briciolecreative.blogspot.it/2014/06/morbido-panbauletto.html">qui</a>.</div>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-71498388426772101382016-05-10T02:05:00.000-07:002016-05-10T02:05:38.428-07:00Ricordi d'infanzia: polpettone di tonno Mettete una sera in cui non avete voglia di cucinare, ma siete talmente pigri da non voler neanche andare fuori.. Un idea per cena?!?! Polpettone di tonno e patate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TQ-xcfO9SL-RskhZ1MAW-WMXQfDf13A9Kj6ucWxTVMLvh46I6t3DDnPdzYvfIUPic4a0BdKOvwFaMHacCqfOn80SJJbAJeeBQVsZcvXs652_GgU7tMGN5JX4Ud9Zo2uCzDa8bI9eR-EZ/s1600/20160508_201202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TQ-xcfO9SL-RskhZ1MAW-WMXQfDf13A9Kj6ucWxTVMLvh46I6t3DDnPdzYvfIUPic4a0BdKOvwFaMHacCqfOn80SJJbAJeeBQVsZcvXs652_GgU7tMGN5JX4Ud9Zo2uCzDa8bI9eR-EZ/s320/20160508_201202.jpg" width="180" /></a></div>
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Un piatto semplice che preparava spesso mia madre.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkD_txOgXt4kEs8H9iBZXZa53epRbURlpM7X08pjK3wFPd4ShoCxr7tWpt48EWKjuvCPTk_nos_VraPt8s88d0GRtWP8339yOpQ8NiGg8J5lhLKl4ZtEToJnLCyd_h9gHxhK-G9FvJFVom/s1600/20160508_201211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkD_txOgXt4kEs8H9iBZXZa53epRbURlpM7X08pjK3wFPd4ShoCxr7tWpt48EWKjuvCPTk_nos_VraPt8s88d0GRtWP8339yOpQ8NiGg8J5lhLKl4ZtEToJnLCyd_h9gHxhK-G9FvJFVom/s320/20160508_201211.jpg" width="320" /></a></div>
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<b><i>Lista della spesa:</i></b><br />
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<ul>
<li>240 gr di tonno sott'olio</li>
<li>4 patate medie</li>
<li>2 uova</li>
<li>10 olive verdi</li>
<li>1/2 cipolla</li>
<li>2 cucchiai di parmigiano reggiano grattugiato</li>
<li>4 cucchiai di pan grattato</li>
<li>sale</li>
<li>pepe</li>
<li>olio d'oliva extravergine</li>
</ul>
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<b><i>Preparazione:</i></b></div>
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Per prima cosa lessate le patate con la buccia in acqua per circa 30 minuti.</div>
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Trascorso il tempo mettetele subito in acqua fredda e privatele della buccia (lo sbalzo termico permetterà di rendere quest'operazione molto più semplice).</div>
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Mettete le patate pulite in una ciotola e schiacciatele, unite il tonno sgocciolato, le olive tagliate a pezzettini, la cipolla tagliate fine, il parmigiano e iniziate ad impastare. Unite le uova e le amalgamate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybOIqT_cEXZYCEbPBveHReKCTbh2OTVj5mKy9QKcxe_wDPeIzrlHr5WfIEsHVTxwpOu6Wm7V8pk58IXCzoJkfWBEu4r4Fg8pxBOciLiHtWuHcit7CB9l1AlUuaI-3ah4bj8nmXTbSDORc/s1600/20160508_192054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybOIqT_cEXZYCEbPBveHReKCTbh2OTVj5mKy9QKcxe_wDPeIzrlHr5WfIEsHVTxwpOu6Wm7V8pk58IXCzoJkfWBEu4r4Fg8pxBOciLiHtWuHcit7CB9l1AlUuaI-3ah4bj8nmXTbSDORc/s200/20160508_192054.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UjCYsvbx2ZLcLxLhtLNh5VnN9B_q9vJRpBCFbf4GJg6w4ori836SYE485-KiJEv1FVoMsvlHG1SmWiwcObmlHiChHwh0AXZOa7jiHPnLQUQS88b6GsdIq7k7UU0vnIm7yJ8S8UcPyGwc/s1600/20160508_192615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UjCYsvbx2ZLcLxLhtLNh5VnN9B_q9vJRpBCFbf4GJg6w4ori836SYE485-KiJEv1FVoMsvlHG1SmWiwcObmlHiChHwh0AXZOa7jiHPnLQUQS88b6GsdIq7k7UU0vnIm7yJ8S8UcPyGwc/s200/20160508_192615.jpg" width="200" /></a></div>
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Ora unite il pan grattato; la quantità non è precisa, nel senso che cambia in base all'acqua presente delle patate. Dovrete aggiungerlo fino a quando il composto sarà non troppo molle ma non duro.</div>
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Mettete il composto su un foglio di carta da forno e dategli la forma di un salsicciotto e poi spolverate con pan grattato e chiudete.</div>
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Cuocete in forno già caldo a 180 ° per i primi 25 minuti coperto poi scoprite e lasciate dorare per altri 5/10 minuti.<br />
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Lasciate intiepidire e tagliatelo a fette.<br />
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<i>L'idea in più</i><br />
Avete messo qualche patata in più? Schiacciatela, mettete parmigiano, sale, pepe e un uovo, amalgamate fate delle polpettine o cilindri e passatele nel pan grattato. Friggete in olio bollente fino a doratura.<br />
Avrete così delle crocchette di patate da accompagnare al piatto.<br />
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-50432069786532248702016-05-05T23:56:00.000-07:002016-05-05T23:56:56.292-07:00Penne alla crema di asparagiAdoro questa stagione. Certo il tempo fin'ora non è stato dei migliori, ma la primavera rappresenta il risveglio della natura e dei sensi.<br />
Il grigiore dell'inverno scompare e lascia posto ai colori e ai profumi dei fiori e dei frutti.<br />
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In questa stagione nella mia cucina non mancano mai gli asparagi anche semplicemente cotti al vapore e conditi con una semplice salsa.</div>
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Oggi li vedremo come ingrediente principe di un primo, semplice ma dal sapore deciso, trasformati in una deliziosa crema.</div>
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<b>LISTA DELLA SPESA (4 persone):</b><br />
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<ul>
<li><b> </b>un mazzo di asparagi da 500 gr</li>
<li>1/2 cipolla</li>
<li>300 gr di gamberetti</li>
<li>olio extravergine d'oliva</li>
<li>sale</li>
<li>peperoncino</li>
<li>320 gr di penne</li>
</ul>
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<b>PREPARAZIONE</b></div>
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Per prima cosa pulite e lavate gli asparagi, basterà levare la parte più dura del gambo e cuoceteli al vapore per circa 20 minuti.</div>
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Mettete a bollire l'acqua della pasta e salate.</div>
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In una padella mettete l'olio, il peperoncino e la cipolla tagliata fine, lasciate soffriggere un pò e aggiungete gli asparagi avendo cura di mettere da parte le punte. </div>
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Dovrete usare solo i gambi, le punte saranno usate come decorazione per il piatto.</div>
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. Frullate e mettete da parte.</div>
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Pulite i gamberi togliendo l'intestino che si trova nella parte superiore e scottateli in padella per pochi minuti, il tempo di cambiare colore.</div>
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Rimettiamo nella padella la salsa di asparagi, i gamberi, le punte e lasciamo scaldare qualche minuto.</div>
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Scoliamo la pasta, tendo da parte un pò d'acqua di cottura e tuffiamola nel sugo.</div>
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Amalgamate e se necessario aggiungete l'acqua di cottura della pasta per aumentare la cremosità. Saltate qualche minuto in padella e impiattate.</div>
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Un piatto semplice ma raffinato.</div>
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<i>L'idea in più:</i></div>
<div>
<ul>
<li>potete omettere i gamberi o sostituirli con della pancetta affumicata o guanciale.</li>
<li>provate a cambiare il formato di pasta, magari delle tagliatelle o provate la salsa per delle lasagne.</li>
</ul>
</div>
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<br />Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-69148805001906745052016-05-05T01:26:00.000-07:002016-05-05T01:26:35.980-07:00Risparmiare facendo la spesaQuello di oggi è un post diverso dal solito, in cui non parlerò di ricette ma bensì dei modi di fare la spesa risparmiando.<br />
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Quando faccio acquisti il mio motto è poco ma buono. Preferisco comprare prodotti di qualità, magari a km 0 e dalla filiera controllata. Ma se esiste il modo di risparmiare perchè non approfittarne?</div>
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Il meccanismo è semplice....basta iscriversi ai diversi siti!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqgKv_TEB5vqGHAB6K8JlJMXEWkyPPk2b3HCmU9quRzgAJq0Idrprj-IIVOmlCPqMJFt6AchvlABznurWZily_N_u6y3eK2rmJUO_O5NEyzKQK9WFsOx2wXLGNLuUghniLNdGModOKPLG/s1600/calculator-428294_960_720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqgKv_TEB5vqGHAB6K8JlJMXEWkyPPk2b3HCmU9quRzgAJq0Idrprj-IIVOmlCPqMJFt6AchvlABznurWZily_N_u6y3eK2rmJUO_O5NEyzKQK9WFsOx2wXLGNLuUghniLNdGModOKPLG/s200/calculator-428294_960_720.jpg" width="200" /></a></div>
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<b><u>SITI AZIENDE</u></b></div>
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<b><br /></b></div>
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Sulla moda lanciata dal programma <i>Pazzi per la spesa., s</i>empre più spesso le aziende pubblicano sui propri siti buoni sconto da utilizzare per l'acquisto dei prodotti, con il doppio scopo di attirare nuovi clienti e di fidelizzare i consumatori.</div>
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</div>
<ul>
<li><a href="http://www.galbani.it/galbani_club/buoni_sconto/index.html">Galbani</a></li>
<li><a href="http://www.vividanone.it/my-danone/buoni-sconto/info">danone</a></li>
</ul>
<div>
<br /></div>
<div>
<b><u>SITI PROMOZIONI E BUONI SCONTO</u></b></div>
<div>
<br /></div>
<div>
Esistono portali che mettono a disposizione diversi buoni sconto, unica accortezza rispettare il regolamento riportato:</div>
<div>
<ul>
<li><a href="http://buonpertutti.corriere.it/">Buoni per tutti</a></li>
<li><a href="http://www.scontomaggio.com/coupon-sconto/">Sconto omaggio</a></li>
<li><a href="http://www.piubuoni.it/">Più buoni</a></li>
</ul>
<div>
<b><u>MARKETING PARTECIPATIVO</u></b></div>
<div>
<br /></div>
<div>
Sono in crescita anche i siti in cui le aziende, oltre che presentare i propri prodotti, mettono a disposizione buoni sconto e danno la possibilità di testare le news in cambio di recensioni sui portali d'opinioni e del passaparola.</div>
</div>
<div>
<br /></div>
<div>
<ul>
<li><a href="https://www.desiderimagazine.it/">Desideri magazine</a></li>
<li><a href="http://www.dettofranoi.it/home">Detto fra noi</a></li>
<li><a href="https://www.theinsiders.eu/home/welkom/9/">The insiders</a></li>
<li><a href="https://www.trnd.com/it/">Trnd</a></li>
<li><a href="http://www.opinionmodel.it/it">Opinion model</a></li>
</ul>
<div>
<br /></div>
</div>
<br />
Furbe! Direte voi! Infatti. Volete mettere investimenti in pubblicità o mettere un prodotto in commercio senza sapere se incontra il gusto dei consumatori con lo scegliere un numero <i>x</i> di persone che ne parleranno gratis e forse inizieranno a diventare consumatori?!?<br />
Partecipo spesso alle campagne prodotto (poche sono le volte che vengo scelta ) e la mia opinione è sincera e non condizionata dal fatto che il prodotto mi è stato regalato.<br />
<br />
<b><u>PANEL</u></b><br />
<br />
Se siete pazienti e avete del tempo da spendere i panel rappresentano un'altro modo di risparmiare.<br />
Attraverso i sondaggi proposti è possibile accumulare punti da convertire o in buono sconto elettronici (Amazon, Zalando,...) o in premi.<br />
Dovrete avere mooolta pazienza.<br />
<br />
<ul>
<li><a href="https://www.forestadopinioni.it/">Foresta d'opinione</a> (il più valido secondo me)</li>
</ul>
<br />
<br />
<br />
<u><b>APPLICAZIONI</b></u><br />
<u><b><br /></b></u>
Un'altro modo per risparmiare è rappresentato dalle diverse applicazioni per Android o iOS che permettono, acquistando determinati prodotti e fotografando lo scontrino, di ricevere un credito da cumulare che poi potrà essere trasformato in denaro o buoni sconto.<br />
<br />
Le più popolari sono :<br />
<br />
<ul>
<li><a href="http://www.t-frutta.it/">T-frutta</a></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN5CIuXI_pEF7z66srTSkQAqs51ywvNJNsSuHh0WOmDpfOZqeIKyuDDe4ATjARt5BVT16BkNrW4cXp_kXrg5-SvTCrmgbWCBBw6Wa7md4JBkUXF5uVyNHwD70ywv9gQxqojlGQ1plbzKt/s1600/Screenshot_2016-05-05-09-26-21.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN5CIuXI_pEF7z66srTSkQAqs51ywvNJNsSuHh0WOmDpfOZqeIKyuDDe4ATjARt5BVT16BkNrW4cXp_kXrg5-SvTCrmgbWCBBw6Wa7md4JBkUXF5uVyNHwD70ywv9gQxqojlGQ1plbzKt/s200/Screenshot_2016-05-05-09-26-21.png" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr3QvpQhAXomf3uACaOT8uf0zcCL3pO0JIscqA9Rd8e6kjjrMfGEd9Tp2Q2HW1xajcpTJ2fLKK2QuaIVrNV9YyqV9iSIZkno4p5ebYJ12tE3raCauWQV0uBHH6NKCfH6yq3vkkwrjLqJ9/s1600/Screenshot_2016-05-05-09-26-06.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr3QvpQhAXomf3uACaOT8uf0zcCL3pO0JIscqA9Rd8e6kjjrMfGEd9Tp2Q2HW1xajcpTJ2fLKK2QuaIVrNV9YyqV9iSIZkno4p5ebYJ12tE3raCauWQV0uBHH6NKCfH6yq3vkkwrjLqJ9/s200/Screenshot_2016-05-05-09-26-06.png" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMB6jLk3zPdxHsKYFJe3FOYzT9vwLn2Wbho0eXf5b0O2v2o78PzrdSQaQvG2hvcqDH8FPfzwNoIwAjchQGvMyIyQwzqV6_00v7lZiKLZXZokQrEkPeQfDw2131L4JPThQv33CHihGB68ja/s1600/Screenshot_2016-05-05-09-26-40.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMB6jLk3zPdxHsKYFJe3FOYzT9vwLn2Wbho0eXf5b0O2v2o78PzrdSQaQvG2hvcqDH8FPfzwNoIwAjchQGvMyIyQwzqV6_00v7lZiKLZXZokQrEkPeQfDw2131L4JPThQv33CHihGB68ja/s200/Screenshot_2016-05-05-09-26-40.png" width="112" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcn-NAENZcXJokOVbGand8LufPUR4btrhurSeVucYxvSWAgnORJM4_ExNlve_oK72bLnDulLfhzOkQ2dEob4bi2qIj_hUFAwjzMMvbvAtoX9Rzty9OOCa1lyntyDcRqoYjdWNGhoTSKgZE/s1600/Screenshot_2016-05-05-09-26-25.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcn-NAENZcXJokOVbGand8LufPUR4btrhurSeVucYxvSWAgnORJM4_ExNlve_oK72bLnDulLfhzOkQ2dEob4bi2qIj_hUFAwjzMMvbvAtoX9Rzty9OOCa1lyntyDcRqoYjdWNGhoTSKgZE/s200/Screenshot_2016-05-05-09-26-25.png" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQXB_LQYMOIUUFnJGRKaH7rBXydJHsk2hGbbf4wHPISMgr1pIPZW5HfJ8iiQ4at9vJpQnAdCRaTSiNQahWp7jWXDiwTNVQbY0jVeNFXWJdDhPwHKNxvswNJvkWq_7R0Ge-F_oBTYWg8pQ/s1600/Screenshot_2016-05-05-09-26-50.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQXB_LQYMOIUUFnJGRKaH7rBXydJHsk2hGbbf4wHPISMgr1pIPZW5HfJ8iiQ4at9vJpQnAdCRaTSiNQahWp7jWXDiwTNVQbY0jVeNFXWJdDhPwHKNxvswNJvkWq_7R0Ge-F_oBTYWg8pQ/s200/Screenshot_2016-05-05-09-26-50.png" width="112" /></a></div>
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<div>
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<div>
<ul>
<li><a href="http://www.pazziperleofferte.net/">Kliccapromo</a></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV61rfA1hdeP6gHrSCCPIk8fVBjRLqPmO-Tsl71pDUxPk_s9W2R4wVuIFBPrwPBeGxj3W08MRTUGm7-Z0ATc-ianAGGOWvNqvQfgJz2yCXvDSz4EYG80fkHEWKVkJuxlEwvkOCmR0kFmuV/s1600/Screenshot_2016-05-05-09-51-49.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV61rfA1hdeP6gHrSCCPIk8fVBjRLqPmO-Tsl71pDUxPk_s9W2R4wVuIFBPrwPBeGxj3W08MRTUGm7-Z0ATc-ianAGGOWvNqvQfgJz2yCXvDSz4EYG80fkHEWKVkJuxlEwvkOCmR0kFmuV/s200/Screenshot_2016-05-05-09-51-49.png" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JswXhyphenhyphenbQBFcDAn_eNwNTOkW3BPNSvzQJ10edwyrz_1PfPV7Zg05LQTSoxvwZxFrLBmpKSLCC0BhAOW38ngJCEg-zZrdi7BOzt0H2WH6qkx7vSxrZSMuciVDzl_Zo970Fj7o6bSmTKCmx/s1600/Screenshot_2016-05-05-09-52-17.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JswXhyphenhyphenbQBFcDAn_eNwNTOkW3BPNSvzQJ10edwyrz_1PfPV7Zg05LQTSoxvwZxFrLBmpKSLCC0BhAOW38ngJCEg-zZrdi7BOzt0H2WH6qkx7vSxrZSMuciVDzl_Zo970Fj7o6bSmTKCmx/s200/Screenshot_2016-05-05-09-52-17.png" width="112" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0swMpJsDSyWoPjZCk-ORdhYjDU2Yp7sIn26wSVoHYvFwt5jEbbkxjl2lWrvvPqTIJ7jvbmmth7fuh3ClWGZak08fV8YLftWuEde7R9Nzh3-M-t7XGxoMBO_tyh-3t79Rxu0b2PEECYZ0/s1600/Screenshot_2016-05-05-09-52-34.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0swMpJsDSyWoPjZCk-ORdhYjDU2Yp7sIn26wSVoHYvFwt5jEbbkxjl2lWrvvPqTIJ7jvbmmth7fuh3ClWGZak08fV8YLftWuEde7R9Nzh3-M-t7XGxoMBO_tyh-3t79Rxu0b2PEECYZ0/s200/Screenshot_2016-05-05-09-52-34.png" width="112" /></a></div>
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<b><u>SOCIAL</u></b></div>
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<b><u><br /></u></b></div>
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Sono nati anche dei gruppi su Facebook che permettono di rimanere aggiornati sulle offerte e le promozioni, anche se a volte a mio avviso si esagera, iscrivendo ai siti anche il cane pur di avere il buono sconto<a href="http://./">.</a></div>
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</div>
<ul>
<li><a href="https://www.facebook.com/groups/438049136334642/?fref=ts">Insieme per il risparmio</a></li>
</ul>
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<b><u>L'IDEA IN PIU'</u></b></div>
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<b><u><br /></u></b></div>
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Non sono una fanatica, nel senso che non stravolgo le mie abitudini in base ai buoni sconto, ma approfitto delle offerte che ci sono sui prodotti che acquisto abitualmente.</div>
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Per risparmiare sulla spesa servono solo dei piccoli accorgimenti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VA_vvUDDeuDm2QvSumCfaf8x6egy2LB77GjQsEuoBdokisEjKCLkQR5TFNrvNE_BcYJEvRqRcINoTm9GiKT0Ojc3yDyTmCv4alc3BzQ7KK51XlYVxc7MSZtZtkCzSOpOnpC32npOAa3o/s1600/list-850188_960_720.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VA_vvUDDeuDm2QvSumCfaf8x6egy2LB77GjQsEuoBdokisEjKCLkQR5TFNrvNE_BcYJEvRqRcINoTm9GiKT0Ojc3yDyTmCv4alc3BzQ7KK51XlYVxc7MSZtZtkCzSOpOnpC32npOAa3o/s200/list-850188_960_720.png" width="200" /></a></div>
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<ul>
<li><i style="font-weight: bold;">Lista della spesa:</i> preparare una lista dei prodotti necessari e rispettarla senza lasciarsi tentare dagli scaffali. Se non è scritto sulla lista, probabilmente non ci serviva.</li>
<li><i style="font-weight: bold;">Spesa a pancia piena:</i> non fare mai spesa quando si a fame, i prodotti magicamente finiscono da soli nel carrello.</li>
<li><i style="font-weight: bold;">Comparare i prodotti:</i> non fermarsi solo al prezzo, ma leggere attentamente le etichette, qualità, quantità e provenienza.</li>
<li><b style="font-style: italic;">Prodotti di stagione: </b>seguire la stagionalità di frutta e verdura.</li>
<li><i style="font-weight: bold;">Evitate gli sprechi: </i>acquistare solo ciò che serve evitando poi di buttare quello che è scaduto o rovinato.</li>
<li><i style="font-weight: bold;">Carta fedeltà: </i>permette di accedere a promozioni esclusive ed accumulare punti.</li>
</ul>
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E ora....buona spesa!</div>
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<br />Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-35576137658907758082016-05-02T03:09:00.000-07:002016-05-02T03:09:01.881-07:00Tarte aux fraises : crostata al farro con confettura di fragolePrendi una domenica di maggio, il primo maggio, fuori piove e sei stata inviata ad un pranzo: che fai non lo vuoi preparare un dolcetto?!?<br />
Ho pensato subito ad una crostata, veloce e facile da fare: farina di farro in dispensa e fragole in frigo. Perfetto! Ho provato anche a fare una confettura di fragola <i>express</i> da usare per farcire il dolce.<br />
E' venuto fuori un dolce equilibrato, sano e gustoso: la Tarte aux fraises.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3Y8kzsV_GsRjYrg85DQtGGJYF4PhVza9-TTzICPlc-eyHRZcELNUMUdHRMuyQnZvNL4pZAfsR_DLkAwEGsDLLdhnGFFYTKHYXlv0NPAgepRJ-thB3T2jlz2ep99ZNh2unli8fuDWSRV5/s1600/FB_IMG_1462091580500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3Y8kzsV_GsRjYrg85DQtGGJYF4PhVza9-TTzICPlc-eyHRZcELNUMUdHRMuyQnZvNL4pZAfsR_DLkAwEGsDLLdhnGFFYTKHYXlv0NPAgepRJ-thB3T2jlz2ep99ZNh2unli8fuDWSRV5/s320/FB_IMG_1462091580500.jpg" width="320" /></a></div>
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<br />
<i><b>Lista della spesa:</b></i><br />
<i><b><br /></b></i>
<i><b><br /></b></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpRyAf4fkn-Wo9ExfCSRayXLRSksBXjbFiYEPtrT6_xDgxQ4i93R7NSs-wvW881K70OBsUeiUAauiHmL0dyoOSUhhIYUJIVqW7al9UaFaIvFgcXszehgE3aDt4L9JTarNhAYDEoaUmpWX/s1600/20160501_081523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpRyAf4fkn-Wo9ExfCSRayXLRSksBXjbFiYEPtrT6_xDgxQ4i93R7NSs-wvW881K70OBsUeiUAauiHmL0dyoOSUhhIYUJIVqW7al9UaFaIvFgcXszehgE3aDt4L9JTarNhAYDEoaUmpWX/s320/20160501_081523.jpg" width="180" /></a></div>
<i><b><br /></b></i>
<i>Per la frolla:</i><br />
<br />
<ul>
<li><span style="font-family: inherit; font-size: 15px; font-style: inherit;">125 g di farina di farro integrale</span></li>
<li><span style="font-family: inherit; font-size: 15px; font-style: inherit;">100 g di farina 00 </span></li>
<li><span style="font-family: inherit; font-size: 15px; font-style: inherit;">125 g di burro di ottima qualita'</span></li>
<li><span style="font-family: inherit; font-size: 15px; font-style: inherit;">90 g di zucchero di canna</span></li>
<li><span style="font-family: inherit; font-size: 15px; font-style: inherit;">1 uovo</span></li>
<li><span style="font-family: inherit; font-size: 15px; font-style: inherit;">due cucchiaini di lievito per dolci</span></li>
<li><span style="font-family: inherit; font-size: 15px; font-style: inherit;">buccia di limone bio (o non trattato)</span></li>
<li><span style="font-family: inherit; font-size: 15px; font-style: inherit;">2 g di sale</span></li>
</ul>
<br />
<i>Per la confettura di fragole:</i><br />
<br />
<ul>
<li>500 gr di fragole</li>
<li>100 gr di zucchero</li>
<li>il succo di 1/2 limone</li>
</ul>
<div>
<br /></div>
<div>
<i>Per farcire:</i></div>
<div>
<i><br /></i></div>
<div>
<ul>
<li>mandorle a lamelle</li>
</ul>
<div>
<b><i>Preparazione</i></b></div>
</div>
<div>
<b><i><br /></i></b></div>
<div>
Iniziamo preparando la frolla con il metodo sabbiato.</div>
<div>
Nella planetaria o in una ciotola mettiamo le farine, il lievito e il burro freddo di frigo a pezzetti. Iniziamo ad impastare in modo da ottenere delle briciole. Uniamo lo zucchero, il sale e successivamente l'uovo sbattuto leggermente. </div>
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Impastiamo e formiamo una pallina.</div>
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Riponiamo in frigo per almeno 3 ore.</div>
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Passiamo ora alla preparazione della confettura di fragole.</div>
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Laviamo le fragole e tagliamole a pezzetti piccoli. Mettiamole in una pentola dai bordi alti con lo zucchero e il succo di limone.</div>
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Cuociamo a fiamma bassa per almeno un'ora e mezza, mescolando di tanto in tanto.</div>
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Vedrete che è molto liquida ma non abbiate paura, raffreddandosi diventerà più solida.</div>
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Riprendiamo la frolla stendiamo sottile e adagiamola in una teglia imburrata. Prestate molta attenzione al bordo cercando di farlo di 2 cm alto e possibilmente regolare.<br />
Potete realizzare anche delle decorazione con la pasta di scarto.<br />
Cuocete la crostata alla cieca (coperta di carta da forno e ceci) a 180 ° per circa mezz'ora. Togliete la carta e lasciate dorare per altri 10 minuti.<br />
I tempi variano molto dal vostro forno, cercate di regolarvi osservano il colore della frolla.<br />
Una volta cotta lasciate raffreddare.<br />
Spalmante la confettura di fragole e decorate con le lamelle di mandorle e le decorazioni.<br />
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<i>L'idea in più:</i><br />
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<ul>
<li>Potete sostituire le mandorle con granella di pistacchi.</li>
<li>Scegliete la confettura che più vi piace</li>
<li>Volendo la confettura fatta in questa ricetta può essere conservata in vasi di vetro sterilizzati, chiusi ermeticamente e lasciati raffreddare a testa in giù. </li>
</ul>
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<br />Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-53175601785131203292016-04-22T02:48:00.000-07:002016-04-22T02:48:57.198-07:00Carrot cake: tortine morbide alle carotePer la colazione o come merenda da portare a scuola, le carrot cake sono perfette per spezzare la fame con un pieno di vitamine ed energia. Semplici nella preparazione non richiedono particolari attenzioni e allora cosa aspettiamo .... partiamo con la ricetta.<div>
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<b><i>Lista della spesa:</i></b></div>
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<ul>
<li>250gr di carote grattugiate finemente o con un mixer</li>
<li>3 uova</li>
<li>100 gr di farina di mandorle</li>
<li>100 gr di succo d'arancia</li>
<li>80 gr di olio di semi di girasole</li>
<li>200 gr di zucchero a velo</li>
<li>200 gr di farina 00</li>
<li>1/2 bustina di lievito per dolci</li>
<li>buccia d'arancia (non trattata - bio) grattugiata</li>
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- stampi per muffin o mini-plumcake</div>
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<b><i>Procedimento</i></b></div>
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Iniziamo frullando in un mixer le carote con l'olio di semi di girasole.</div>
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Montiamo le uova con lo zucchero a velo fino a quando non diventeranno chiare e spumose. Aggiungiamo la buccia d'arancia, la farina di mandorle.</div>
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Unite le carote e il succo d'arancia. Ora la farina setacciata al lievito. Incorporate con movimenti dal basso verso l'alto in modo da non far smontare il composto. </div>
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Preparate lo stampo da muffin e versate il composto.</div>
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Mettete in forno preriscaldato a 180° per 20 minuti.</div>
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Morbide, gustose e umide . Vedrete non dureranno a lungo.<br />
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La ricetta l'ho trovata <a href="http://blog.giallozafferano.it/fablesucre/le-camille-piccole-tortine-alle-carote/">qui</a> .</div>
Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-35377901829253173242016-03-22T02:57:00.000-07:002016-03-22T02:57:04.578-07:00Calamarata con calamari e verdure primaveriliNon ci crederete ma la ricetta di oggi l'ha preparata mio marito a pranzo. Lui che usava solo la forchetta, da un pò di tempo mi delizia con i suoi piatti.<br />
Un piatto fresco, delicato che profuma di mare e primavera: calamarata con calamari e verdure primaverili.<br />
La ricetta è tratta da un libro di Montersino e la particolarità oltre all'abbinamento degli ingredienti è dato dal cartoccio, dove viene ultimata la cottura.<br />
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<b><i>Lista della spesa:</i></b><br />
<b><i><br /></i></b>
<br />
<ul>
<li>300 gr di calamari freschi</li>
<li>300 gr di calamarata (formato di pasta secca)</li>
<li>250 gr di pomodorini</li>
<li>olive nere (meglio se di gaeta)</li>
<li>un mazzetto di asparagi</li>
<li>1/2 cipolla</li>
<li>olio evo e sale</li>
</ul>
<div>
<br /></div>
<div>
Per la cottura in forno:</div>
<div>
<ul>
<li>carta trasparente per cottura al forno (potete trovarla <a href="http://www.cuki.it/cuoce-sacchetti-forno-cottura-dietetica-1.html">qui</a> e <a href="http://www.tescomaonline.com/it/carta_da_forno_per_cartoccio-630698.html">qui</a>)</li>
</ul>
<div>
<b>Preparazione:</b></div>
</div>
<div>
Per prima cosa cuocete a vapore gli asparagi dopo averli mondati. Dovranno essere cotti ma non troppo da sfaldarsi. Metteteli a raffreddare in acqua e ghiaccio per mantenere il colore verde brillante.</div>
<div>
In una padella mettete un filo d'olio, la cipolla tritata finemente e fate soffriggere leggermente.</div>
<div>
Unite i pomodorini e le olive e successivamente gli asparagi.<br />
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Aggiustate di sale.</div>
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In un altra padella mettete l'olio evo e cuocete i calamari tritati finemente per pochi minuti (altrimenti diventano duri).Uniteli al sugo.<br />
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Cuocete la pasta in abbondante acqua salata, scolatela al dente e mescolatela al sugo preparato.<br />
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Preparate i cartocci e cuoceteli in forno per 5-10 minuti.</div>
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Vi stupirà per la sua leggerezza e il sapore di terra e mare.<br />
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-78533982679795750602016-02-26T08:25:00.002-08:002016-02-26T08:25:52.779-08:00Crema al cioccolato fondente - I. MassariQuella che vi descriverò oggi è una ricetta del più famoso e grande pasticcere italiano <a href="http://www.iginiomassari.it/">Iginio Massari</a>.<br />
E' una crema veramente goduriosa, dalla consistenza vellutata, mai stucchevole e che esalta perfettamente il cioccolato: la crema al cioccolato spalmabile ( <a href="http://blog.giallozafferano.it/fablesucre/crema-al-cioccolato/">qui</a> il blog dove ho scovato la ricetta).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIQfhMy2o-BUZvNx2F8K17eLJ6bR0oCyx9hKkQ3yK5FrEbERbdDykGHOe9lZ10IFSTjYuU-HlEoBehclkCYHvG3hB5TurwWhG_Gp10Pkk4diyUWVNuqpFbSy8v2plTzYBnzky6zNqtpom/s1600/12036537_1051884318178766_9058713278998838978_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIQfhMy2o-BUZvNx2F8K17eLJ6bR0oCyx9hKkQ3yK5FrEbERbdDykGHOe9lZ10IFSTjYuU-HlEoBehclkCYHvG3hB5TurwWhG_Gp10Pkk4diyUWVNuqpFbSy8v2plTzYBnzky6zNqtpom/s320/12036537_1051884318178766_9058713278998838978_n.jpg" width="180" /></a></div>
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<b><i>Lista della spesa:</i></b><br />
<span style="background-color: white;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQ7ZODdcBIvITINRLi4R47Vl1HxPU_AnG7sqR0y1giF1udr3Od4dUzLpWkS4KGIhciNCYgvaLKIyDyHutO0vaQTaR0Li4FE8xgXzv4mMIoPtIwSbMloz3bBMhrhzWyl4CppEKEoiv4PDX/s1600/11836727_1051675778199620_325953687871113814_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQ7ZODdcBIvITINRLi4R47Vl1HxPU_AnG7sqR0y1giF1udr3Od4dUzLpWkS4KGIhciNCYgvaLKIyDyHutO0vaQTaR0Li4FE8xgXzv4mMIoPtIwSbMloz3bBMhrhzWyl4CppEKEoiv4PDX/s320/11836727_1051675778199620_325953687871113814_n.jpg" width="192" /></a></div>
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<ul>
<li><span style="font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; line-height: 24.375px;">200 gr di cioccolato fondente al 45%</span></li>
<li><span style="font-size: 15px; font-style: inherit; font-weight: inherit; line-height: 24.375px;">80 gr di zucchero</span></li>
<li><span style="font-size: 15px; font-style: inherit; font-weight: inherit; line-height: 24.375px;">200 gr di panna fresca</span></li>
<li><span style="font-size: 15px; font-style: inherit; font-weight: inherit; line-height: 24.375px;">80 gr di sciroppo di glucosio (ultimamente si trova senza problemi nei supermercati in tubetti)</span></li>
</ul>
<div>
<span style="font-size: 15px; line-height: 24.375px;"><b><i>Procedimento:</i></b></span></div>
<div>
<span style="font-size: 15px; line-height: 24.375px;"><b><i><br /></i></b></span></div>
<div>
<span style="font-size: 15px; line-height: 24.375px;">Il procedimento è veloce per ottenere una crema che vi farà sognare.</span></div>
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<span style="font-size: 15px; line-height: 24.375px;">Preparate il caramello mettendo lo zucchero in un pentolino e poi sul fuoco a fiamma media mescolando di tanto in tanto perchè non attacchi.</span></div>
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<span style="font-size: 15px; line-height: 24.375px;">Nel frattempo in un altro contenitore mettete a bollire la panna e poi versatela (prestate molta attenzione al vapore che si formerà) sul caramello.</span></div>
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<span style="font-size: 15px; line-height: 24.375px;">Mescolate unendo lo sciroppo di glucosio e versate sul cioccolato fondente che avrete spezzettato in un contenitore dai bordi alti. Amalgamate mixando con un frullatore ad immersione fino ad ottenere una crema liscia. Lasciate raffreddare.</span></div>
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<span style="font-size: 15px; line-height: 24.375px;">Quando avrà raggiunto i 28° riempite i vasetti di vetro (sterilizzati) dove la conserverete.</span></div>
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<span style="font-size: 15px; line-height: 24.375px;">Vi avverto crea dipendenza: ottima a cucchiaiate o spalmata sul <a href="http://briciolecreative.blogspot.it/2014/06/morbido-panbauletto.html">pan bauletto</a>.</span></div>
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</span>Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-17728276932649613092016-02-26T02:39:00.002-08:002016-02-26T02:39:51.909-08:00Tramezzini di carneI miei figli mangerebbero polpette di qualsiasi tipo perfino a colazione: di carne, salmone o sogliola, di zucchine o fagioli, non importa cosa ci sia all'interno, l'importante è che siano polpette.<br />
Per cambiare, ho provato a dare una forma nuova, quella dei tramezzini.<br />
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La preparazione semplice e veloce rende questa ricetta perfetta per quando non sapete proprio cosa cucinare. E' il mio salva cena.</div>
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<b><i>Lista della spesa (per 14 in versione mini):</i></b></div>
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<ul>
<li>300 gr di carne macinata</li>
<li>1 tuorlo</li>
<li>3 cucchiai di parmigiano reggiano</li>
<li>sale</li>
<li>pepe</li>
<li>pan grattato</li>
<li>prosciutto cotto</li>
<li>formaggio fondente a fette</li>
</ul>
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<b><i>Preparazione:</i></b></div>
<div>
<b><i><br /></i></b></div>
<div>
Prendete la carne trita e mettetela in una ciotola, salate e pepate. Aggiungete il parmigiano grattugiato, il tuorlo e un cucchiaio di pan grattato. Amalgamate il tutto.</div>
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Mettetela su della carta da forno, dividete in due e appiattitela dando una forma regolare ottentendo due "sfoglie".</div>
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Ricoprite di prosciutto cotto e formaggio.</div>
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Chiudete con l'altra sfoglia di carne e chiudete bene i bordi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhor2THVLt2HDKxgUnw0d-dc2li6E6obMbqnAzwADf7odzHPT6bgrtxihJcAXUdMcNGD95BSi8DPrRir4R5AoRml3qWCgX3GDQGL52gA1EmvHuW92PX9g4RWzA_jwXANm96C8AIbQxKMw_F/s1600/20160225_193708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhor2THVLt2HDKxgUnw0d-dc2li6E6obMbqnAzwADf7odzHPT6bgrtxihJcAXUdMcNGD95BSi8DPrRir4R5AoRml3qWCgX3GDQGL52gA1EmvHuW92PX9g4RWzA_jwXANm96C8AIbQxKMw_F/s320/20160225_193708.jpg" width="320" /></a></div>
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Tagliate ottenendo la classica forma dei tramezzini e passateli nel pangrattato, prestando attenzione ai bordi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAxbdoCgqLE9OcdceHwgfCTnWQl_R7QGRa2seEpSx44FQvCbEyWz3imhsFnl0KQP_l5XFM_IqCig88J26hxAa7t5l03Vp0-A1DlxcCA0eEsVYpnE2TAmPg31VKh51LbjS_Kgyog9RBtvX/s1600/20160225_193705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAxbdoCgqLE9OcdceHwgfCTnWQl_R7QGRa2seEpSx44FQvCbEyWz3imhsFnl0KQP_l5XFM_IqCig88J26hxAa7t5l03Vp0-A1DlxcCA0eEsVYpnE2TAmPg31VKh51LbjS_Kgyog9RBtvX/s320/20160225_193705.jpg" width="320" /></a></div>
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Mettete su una teglia e conditeli con un filo d'olio.</div>
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Infornate a 170° per circa 15 minuti o comunque fino a doratura.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZ8ycA_sxp9tx2b3iI3qnGCMQFIbjAzjt0mVm9nCesxSnOPXBsGIpLhfwwFA1cdq96Ks1LwFZD-6KVZPuqo_lP682T25IJcJ6DRYSofFhpk_m4b2yGRXHkUd4_1qXfNITOsYzJKsBu0i-/s1600/20160225_195533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZ8ycA_sxp9tx2b3iI3qnGCMQFIbjAzjt0mVm9nCesxSnOPXBsGIpLhfwwFA1cdq96Ks1LwFZD-6KVZPuqo_lP682T25IJcJ6DRYSofFhpk_m4b2yGRXHkUd4_1qXfNITOsYzJKsBu0i-/s320/20160225_195533.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHsg-QUMcqqYB3jYchyphenhyphen-8Y1R3ybGMB0R3AWDi3yI8aoCj3X39ZgY9YQrX3iMI-NlYDoYdsGt2DLZBn24yFJz4LBLCjJ6BVN9KPYHWEtARoztmcmVdB8HXJ0bWMxqYZfz4H6RaM8tD0Eou/s1600/20160225_195536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHsg-QUMcqqYB3jYchyphenhyphen-8Y1R3ybGMB0R3AWDi3yI8aoCj3X39ZgY9YQrX3iMI-NlYDoYdsGt2DLZBn24yFJz4LBLCjJ6BVN9KPYHWEtARoztmcmVdB8HXJ0bWMxqYZfz4H6RaM8tD0Eou/s320/20160225_195536.jpg" width="320" /></a></div>
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<i>L'idea in più:</i><br />
<br />
<ul>
<li>Potete farcire i tramezzini anche con delle zucchine grigliate e formaggio, per un sapore più deciso rucola speck e scamorza oppure con spinaci spadellati e fontina.</li>
<li>Potete insaporire la carne anche con del prezzemolo tritato o della paprika.</li>
</ul>
Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-83806435286177358022016-02-24T02:43:00.002-08:002016-02-24T02:44:00.389-08:00Cornetti allo yogurtLo so ho proprio e una vera fissa per i cornetti: dolci o salati, <a href="http://briciolecreative.blogspot.it/2015/11/croissant-sfogliati.html">sfogliati</a> o di pan briosce, integrali o al kamut, al miele o al cioccolato. Non riesco a farne a meno per far partire con il piede giusto la giornata.<br />
Ho provato diverse ricette e per ottenere un buon risultato occorre tempo e pazienza. Ma se avete voglia di un buon cornetto da preparare velocemente vi consiglio questa ricetta : i cornetti allo yogurt di A. Moroni.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4FTXL5TvWS3W6gh96eq-K6Q1B0rIsreG81yWDb7rTl6VfYTPHz_OGJNsGAouHfBIw-qzeXJbjuMGZQbOX5pEpMxO7Vllx0qBjIGeNW9CqJb2m1_wrliiQF3pWG7jW1SDHkAEkGAv5Lh-/s1600/2014-07-27+09.10.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4FTXL5TvWS3W6gh96eq-K6Q1B0rIsreG81yWDb7rTl6VfYTPHz_OGJNsGAouHfBIw-qzeXJbjuMGZQbOX5pEpMxO7Vllx0qBjIGeNW9CqJb2m1_wrliiQF3pWG7jW1SDHkAEkGAv5Lh-/s320/2014-07-27+09.10.27.jpg" width="320" /></a></div>
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Sono facilissimi da fare, non hanno uova e non prevedono lievitazione, hanno una crosticina dorata fuori e rimangono soffici all'interno.<br />
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<b><i>Lista della spesa:</i></b><br />
<h4>
<ul>
<li><span style="font-family: inherit; font-weight: normal; line-height: 1.8em;">250 gr di farina 00</span></li>
<li><span style="font-weight: normal; line-height: 1.8em;"><span style="font-family: inherit;">125 gr di burro fuso freddo</span></span></li>
<li><span style="font-weight: normal; line-height: 1.8em;"><span style="font-family: inherit;">1 vasetto di yogurt bianco</span></span></li>
<li><span style="font-weight: normal; line-height: 1.8em;"><span style="font-family: inherit;">i semi di mezza bacca di vaniglia o un cucchiaino di estratto.</span></span></li>
<li><span style="font-weight: normal; line-height: 1.8em;"><span style="font-family: inherit;">1/2 bustina di lievito per dolci</span></span></li>
<li><span style="font-weight: normal; line-height: 1.8em;"><span style="font-family: inherit;">Per il ripieno: marmellata o crema alla gianduia</span></span></li>
<li><span style="font-weight: normal; line-height: 1.8em;"><span style="font-family: inherit;">Per decorare: zucchero a velo</span></span></li>
</ul>
</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQdiSzkmPmlyeRNbXoDbPLNS5E0DQi7wOIqMRgUe7bFow9MVVLyCdUwIR0whFIREHDkkeO3rSA6dRwNHZB2FyBjP7EacicV-OcP8XO-Byyu_9EtkwyDP2GwwVwWMfEs51rbDUomlC8xsW/s1600/2014-07-27+07.44.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQdiSzkmPmlyeRNbXoDbPLNS5E0DQi7wOIqMRgUe7bFow9MVVLyCdUwIR0whFIREHDkkeO3rSA6dRwNHZB2FyBjP7EacicV-OcP8XO-Byyu_9EtkwyDP2GwwVwWMfEs51rbDUomlC8xsW/s320/2014-07-27+07.44.24.jpg" width="320" /></a></div>
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<span style="background-color: white; font-weight: bold; line-height: 28.8px;">Procedimento</span><br />
<span style="line-height: 28.8px;">Mettete tutti gli ingredienti in una ciotola: farina, burro, vaniglia, yogurt e lievito.</span><br />
<span style="line-height: 28.8px;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vZwFaAd9zrGiYjyP5F6FwXgU3fNT2_C8uwiThdJsPEH4zSXWNG7KVeG2C4fClaVisAPuQlyFhCZW5tZFvfZgrGka6ZbBLODDMTwzN-1n_9KycSB7YFZiuxfRFbBfu0P5lCN-5YRrLIGE/s1600/2014-07-27+08.12.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vZwFaAd9zrGiYjyP5F6FwXgU3fNT2_C8uwiThdJsPEH4zSXWNG7KVeG2C4fClaVisAPuQlyFhCZW5tZFvfZgrGka6ZbBLODDMTwzN-1n_9KycSB7YFZiuxfRFbBfu0P5lCN-5YRrLIGE/s320/2014-07-27+08.12.16.jpg" width="320" /></a></div>
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<ul>
<li><span style="line-height: 28.8px;">Lavorate velocemente amalgamando gli ingredienti fino ad ottenere un panetto compatto. Potete farlo anche nella planetaria.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEpHBfDVWfChlCz9aqiZ-DvATh8Z3jF_VfJxoB_rSJP13l8KsKAA_V913uYdTideDrKux9kd18ol5zQbkPNYCJy8LUIr1yyilNBrPFW__kjzuIXRFMEi3EkifqlVVMsT-WJgngCijyUfu/s1600/2014-07-27+08.18.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEpHBfDVWfChlCz9aqiZ-DvATh8Z3jF_VfJxoB_rSJP13l8KsKAA_V913uYdTideDrKux9kd18ol5zQbkPNYCJy8LUIr1yyilNBrPFW__kjzuIXRFMEi3EkifqlVVMsT-WJgngCijyUfu/s320/2014-07-27+08.18.57.jpg" width="320" /></a></div>
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<ul>
<li>Coprite con la pellicola e fate riposare in frigo per circa un ora.</li>
<li>Riprendete l'impasto e iniziate la formatura dei cornetti.</li>
<li>Stendete la sfoglia, fate dei triangoli, mettete il ripieno e arrotolateli.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWzP2HoeKlHA3IaYoYu6S6OvXxonYwAWxaoVcNItCXYyW2ttU7G3lE4PeKnTErg5EyFjrM5qx_FFV3LwdUe35zvv9BIbkUH58anp0IKjYi60shKS1h47mecl8GzRZKKol-OuaEKvnPykP/s1600/2014-07-27+08.31.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWzP2HoeKlHA3IaYoYu6S6OvXxonYwAWxaoVcNItCXYyW2ttU7G3lE4PeKnTErg5EyFjrM5qx_FFV3LwdUe35zvv9BIbkUH58anp0IKjYi60shKS1h47mecl8GzRZKKol-OuaEKvnPykP/s320/2014-07-27+08.31.03.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjOx86dsorGPFSE29gqzAzqhXrA4HGfD1M3LXxzjugQ-uTbe20W8kQnuZd0w7DxCBtwRTJ_eCwkPpTMC3UQs9QvCQwwjjF4fnH6iW3m_Xsq2akMPWcen7bAE1hSUuIVyezSVXGzBe9qlB/s1600/2014-07-27+08.32.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjOx86dsorGPFSE29gqzAzqhXrA4HGfD1M3LXxzjugQ-uTbe20W8kQnuZd0w7DxCBtwRTJ_eCwkPpTMC3UQs9QvCQwwjjF4fnH6iW3m_Xsq2akMPWcen7bAE1hSUuIVyezSVXGzBe9qlB/s320/2014-07-27+08.32.43.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZAzpPTPhMjuaAvUxLpAlEk1NEsYdL9N5XGyTT3SuA9Lyk-VEvBW1SXM01syGR9fuy15LrmhW0rvjVJywpXOggTIrtGxVjz__yAcTRb-WoqGqsM_p4hMWTknUQ9-HLsIML-VLfIn5gzLW/s1600/2014-07-27+08.36.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZAzpPTPhMjuaAvUxLpAlEk1NEsYdL9N5XGyTT3SuA9Lyk-VEvBW1SXM01syGR9fuy15LrmhW0rvjVJywpXOggTIrtGxVjz__yAcTRb-WoqGqsM_p4hMWTknUQ9-HLsIML-VLfIn5gzLW/s320/2014-07-27+08.36.23.jpg" width="320" /></a></div>
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<br />
<ul>
<li>Mettete i cornetti su una teglia e cuocete in forno a 170° per 20 minuti circa.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4fWhJyUTRT0P-ZcEYxOephjyFkpO6bZlffB74hAZze0F7NgzO8kNw52mTh-ETzWjW2WiSXC1ArYvskHqPxXycFZa3HH-7iqA_ZRIOQZByY2wbK-hM7hnYxQeh2-4YNXuCcUru6nndVYo/s1600/2014-07-27+08.39.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4fWhJyUTRT0P-ZcEYxOephjyFkpO6bZlffB74hAZze0F7NgzO8kNw52mTh-ETzWjW2WiSXC1ArYvskHqPxXycFZa3HH-7iqA_ZRIOQZByY2wbK-hM7hnYxQeh2-4YNXuCcUru6nndVYo/s320/2014-07-27+08.39.26.jpg" width="240" /></a></div>
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<br />
<ul>
<li>Lasciate raffreddare e decorate con una spolverata di zucchero a velo.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvylIlaChIw8dQgxpKQ-3mOYTHZQFZH8o_pbyA5TEF5QE667rY532l6Q5zBgQf5NL3Qu8YMNhHvh_wixU-AjkyFVBzrXIXfl9i1_4YASnOPCDhpjSjILth2cfnZltC11Wqo2ddVEr_aWKL/s1600/2014-07-27+08.59.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvylIlaChIw8dQgxpKQ-3mOYTHZQFZH8o_pbyA5TEF5QE667rY532l6Q5zBgQf5NL3Qu8YMNhHvh_wixU-AjkyFVBzrXIXfl9i1_4YASnOPCDhpjSjILth2cfnZltC11Wqo2ddVEr_aWKL/s320/2014-07-27+08.59.44.jpg" width="320" /></a></div>
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<br />Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-41924613901744234702016-02-23T00:30:00.000-08:002016-02-23T00:32:58.445-08:00Finta pasta sfoglia (con ricotta)Per un'aperitivo veloce, per stupire ad un buffet o per preparare una colazione gustosa, la pasta sfoglia è una preparazione di base che ci aiuta spesso nella realizzazione dei piatti più sfiziosi e golosi. Il procedimento per farla è lungo, anche so non troppo complicato, ma a casa è difficilissimo ottenere un risultato come quella industriale in cui vengono usate le sfogliatrici. Trovate la ricetta <a href="http://briciolecreative.blogspot.it/2015/08/a-scuola-di-cucina-la-pasta-sfoglia.html">qui</a>.<br />
Ma oggi voglio parlarvi della finta pasta sfoglia : veloce, pratica e semplice da preparare.<br />
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La ricetta circola in rete da tempo senza una paternità precisa. Vediamo insieme le fasi.<br />
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<i><b>Lista della spesa:</b></i><br />
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<ul>
<li>250 gr di farina</li>
<li>250 gr di ricotta (o formaggio spalmabile)</li>
<li>150 gr di burro di alta qualità (da centrifuga)</li>
<li>pizzico di sale</li>
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<b><i>Procedimento:</i></b></div>
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<li>La sera prima in una ciotola mettete la farina, il sale e il burro freddo a pezzettini. Iniziate a lavorare velocemente, lasciando l'impasto grezzo.</li>
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<li style="text-align: left;">Unite la ricotta e sempre velocemente amalgamatela. L'impasto non dovrà essere troppo raffinato, tanto diventerà omogeneo con le pieghe della sfogliatura.</li>
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<li style="text-align: left;">Trasferitelo su della pellicola alimentare, schiacciatelo dando una forma rettangolare e mettete in frigo fino al giorno dopo (circa 12 ore)</li>
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<li style="text-align: left;">Il giorno dopo riprendete l'impasto e iniziate a fare le pieghe a tre. Dovrete farne almeno sei. Tre, pausa in frigo di un ora e le altre tre.</li>
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Ecco pronta la nostra finta pasta sfoglia. Potete congelare il panetto e utilizzarlo all'occorrenza.</div>
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Si presta bene per preparazioni sia dolci che salate.</div>
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Ecco qualche esempio:</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5klZXslpTagYRGj0yRzjas2DiAihPv6I6XMwrbFpOkRCjx8qATxO8p0S4kmL65K4Fkso5Y6Q-ujh7fo5I6X3gZfKLlsf_H9WheAPsf0BDJ6n5B3b86b_u9oVLTfoQ7DvqE9Spd9cLwj4J/s1600/20160222_195712.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5klZXslpTagYRGj0yRzjas2DiAihPv6I6XMwrbFpOkRCjx8qATxO8p0S4kmL65K4Fkso5Y6Q-ujh7fo5I6X3gZfKLlsf_H9WheAPsf0BDJ6n5B3b86b_u9oVLTfoQ7DvqE9Spd9cLwj4J/s320/20160222_195712.jpg" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Danish con fontina e prosciutto cotto e fagottini brie ed olive</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWFaNIaof4QvhfTSRupxYe9tGUIwsJdYgUBYL7ph9kyO7Y1xK0YetBhxj_w7iaH5MCpbMetYlKqGWVyQW3NZxfluFw_aKBQQebNpX0DsaDPEgiy9e4O8spzU9uzTpibEPLLwVHYWkVdPK/s1600/2014-07-27+09.16.05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWFaNIaof4QvhfTSRupxYe9tGUIwsJdYgUBYL7ph9kyO7Y1xK0YetBhxj_w7iaH5MCpbMetYlKqGWVyQW3NZxfluFw_aKBQQebNpX0DsaDPEgiy9e4O8spzU9uzTpibEPLLwVHYWkVdPK/s320/2014-07-27+09.16.05.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornetti al cioccolato</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gk1_MEePSOA3BvaIeowk4bPcXKbHTJ7G7fkDPa8XTJ1jmVHplzyjqJ_RA_ZIXT2tXpj1sQ7y5qaze1B-saTv74Syxbql610hYuWwAX7C6ifJ_Mv2tDBCZthxK-YQxXZTjQlXLJ1eoWlh/s1600/2014-07-27+08.36.23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gk1_MEePSOA3BvaIeowk4bPcXKbHTJ7G7fkDPa8XTJ1jmVHplzyjqJ_RA_ZIXT2tXpj1sQ7y5qaze1B-saTv74Syxbql610hYuWwAX7C6ifJ_Mv2tDBCZthxK-YQxXZTjQlXLJ1eoWlh/s200/2014-07-27+08.36.23.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornetti con marmellata<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHldxKhDRnvJG5ZMQOlyQFOaK4CzA-yxCOtlmRDzB6ufd6qknpwLP_8EcIeq01kK1lLGZlMIOyXvHUZEgNcxmOnpeeGRN2oGm9oZ8r6IjwpIiwP3Vy-nrVnHbvt6bXArrtjInJz8EsxyvF/s1600/14081_467190863435180_7685083984442504678_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHldxKhDRnvJG5ZMQOlyQFOaK4CzA-yxCOtlmRDzB6ufd6qknpwLP_8EcIeq01kK1lLGZlMIOyXvHUZEgNcxmOnpeeGRN2oGm9oZ8r6IjwpIiwP3Vy-nrVnHbvt6bXArrtjInJz8EsxyvF/s320/14081_467190863435180_7685083984442504678_n.jpg" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dal web</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzP3jBP3V5tJXzRJosNDLkLqh0sANGXxPzNqxp0nsWaO-FXoEHeXXPnIuhQNuTzgMZOXH81Cz-aE9UeMUdHe3Q6g35vXoxfqZIDEHg3ALy1Urz-OrpVOs9Md-V4r-Q5OGFZzoZX8_PhUhn/s1600/10346271_380846032069664_7957318385048447507_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzP3jBP3V5tJXzRJosNDLkLqh0sANGXxPzNqxp0nsWaO-FXoEHeXXPnIuhQNuTzgMZOXH81Cz-aE9UeMUdHe3Q6g35vXoxfqZIDEHg3ALy1Urz-OrpVOs9Md-V4r-Q5OGFZzoZX8_PhUhn/s320/10346271_380846032069664_7957318385048447507_n.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dal web</td></tr>
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Ed ora scatenate la vostra fantasia!<br />
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<br />Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-89945957207766997182016-02-22T07:41:00.001-08:002016-05-05T01:31:48.555-07:00Giardino di fragole (ricetta di L.Montersino)<span style="font-family: inherit;">Sarà la temperatura mite, i fiori sbocciati di alcuni alberi, il sole che timidamente esce dalle nuvole ma in questi giorni sento l'aria della primavera.</span><br />
<span style="font-family: inherit;">Andando a fare spesa ho trovato delle bellissime fragole Serena, italiane naturalmente, e mi è venuta in mente subito lui: il <i>"giardino di fragole" </i>, la ricetta di Luca Montersino.</span><br />
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<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">Un dolce fresco e leggero (intendo di gusto, non di calorie ;-) ), dalla consistenza unica.</span><br />
<span style="font-family: inherit;">La ricetta è tratta dal <a href="http://www.amazon.it/Peccati-gola-Scuola-pasticceria-Montersino/dp/8861070744">libro</a> Peccati di Gola.</span><br />
<span style="font-family: inherit;">Per la preparazione, come tutte le ricette di Montersino, vi consiglio di iniziare due giorni prima perchè anche se semplice è un pò lunghetta. </span><br />
<span style="font-family: inherit;">La ricetta prevede 5 step e ora vedremo ingredienti e passaggi di ognuno.</span><br />
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<li><b><span style="font-family: inherit;">Pan di spagna di riso</span></b></li>
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<li><b><span style="background-color: white; color: magenta; font-weight: normal; line-height: 21.56px;"><span style="color: black;">250 g di uova</span></span></b></li>
<li><b><span style="background-color: white; color: magenta; font-weight: normal; line-height: 21.56px;"><span style="color: black;">175 g di zucchero</span></span></b></li>
<li><b><span style="background-color: white; color: magenta; font-weight: normal; line-height: 21.56px;"><span style="color: black;">100 g di farina di riso </span></span></b></li>
<li><b><span style="background-color: white; color: magenta; font-weight: normal; line-height: 21.56px;"><span style="color: black;">100 gr di amido di riso</span></span></b></li>
<li><b><span style="background-color: white; color: magenta; font-weight: normal; line-height: 21.56px;"><span style="color: black;">1 bacca di vaniglia</span></span></b></li>
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Prepariamo subito il pan di spagna. Il procedimento è lo stesso che trovate <a href="http://briciolecreative.blogspot.it/2015/01/a-scuola-di-cucina-il-pan-di-spagna.html">qui</a>.</span></span></span></b></li>
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<span style="line-height: 21.56px;"><span style="font-family: inherit;">Con l'aiuto di un frullino o nella planetaria montate le uova, la vaniglia e lo zucchero per circa 20 minuti, fino a quando non si saranno sbiancate e il composto sarà gonfio.</span></span></div>
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<span style="line-height: 21.56px;"><span style="font-family: inherit;">Incorporiamo delicatamente la farina di riso setacciata con l'amido.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8y5zUGhdkSXhCDCONIKe6_eFXwE8eQjSTIGpOa0QzKUkQG4XfTEFp89O_MvDJDkRqstcZoJ90W3fKOJh6O2MDcX5fKcM2he4rx86u_HGXRdJrhLPc0SGQ65e0nnSikLkq1gKrHCQ67RUi/s1600/12728892_1133616600005537_3757891924423108385_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8y5zUGhdkSXhCDCONIKe6_eFXwE8eQjSTIGpOa0QzKUkQG4XfTEFp89O_MvDJDkRqstcZoJ90W3fKOJh6O2MDcX5fKcM2he4rx86u_HGXRdJrhLPc0SGQ65e0nnSikLkq1gKrHCQ67RUi/s320/12728892_1133616600005537_3757891924423108385_n.jpg" width="192" /></span></a></div>
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<span style="line-height: 21.56px;"><span style="font-family: inherit;"> Cuociamo in forno per circa 40 minuti a 180° forno statico.</span></span></div>
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<b><span style="font-family: inherit;">2.Gelèe di yogurt</span></b><br />
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<li><span style="font-family: inherit;">500 gr di yogurt intero</span></li>
<li><span style="font-family: inherit;">140gr di zucchero semolato</span></li>
<li><span style="font-family: inherit;">10 gr di colla di pesce</span></li>
<li><span style="font-family: inherit;">60 gr di <a href="http://www.tibiona.it/glucosio-monoidrato-bp-usp-destrosio-250g?path=373">destrosio</a></span></li>
<li><span style="font-family: inherit;">1 gr di <a href="https://www.tibiona.it/acido-citrico-2x10g-20g?search=acido%20citrico">acido citrico</a> (è la parte aspra del limone e potete sostituirlo con una goccia di limone)</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJh_MsiqEL8EoZzEf9KCXexAZtRru5KFy8bfljI57uOPOQomruuFA42PEnwiF7ginbXYAPM8arumerzZAx1StccNEg3JNF47jQDh6PNTRoUZlXC70HcIJ29JmPvfYpWXlzYoNY0Y2_IZKM/s1600/12743984_1133617820005415_8411611930661846423_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJh_MsiqEL8EoZzEf9KCXexAZtRru5KFy8bfljI57uOPOQomruuFA42PEnwiF7ginbXYAPM8arumerzZAx1StccNEg3JNF47jQDh6PNTRoUZlXC70HcIJ29JmPvfYpWXlzYoNY0Y2_IZKM/s320/12743984_1133617820005415_8411611930661846423_n.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Scaldate in un pentolino una parte di yogurt. Mescolate dentro lo zucchero, l'acido citrico e il destrosio amalgamando bene. Spegnete la fiamma unite la colla di pesce strizzata e unite l'altra parte di yogurt.</span></div>
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<span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAY1y7WSk6nRSKxa9qUS6gPA37FHwFzZ1bPZCh9-cgVzLTaHfmaMb5djmHLCncRLc7WocUgxEv0jH4m2jXnHf2frJcgV4vPP9dYSmcw8c383BSz419aisDnUKI6j3ZOasNSN5dmut1VeZ/s1600/12742350_1133616653338865_3968780747558217248_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAY1y7WSk6nRSKxa9qUS6gPA37FHwFzZ1bPZCh9-cgVzLTaHfmaMb5djmHLCncRLc7WocUgxEv0jH4m2jXnHf2frJcgV4vPP9dYSmcw8c383BSz419aisDnUKI6j3ZOasNSN5dmut1VeZ/s320/12742350_1133616653338865_3968780747558217248_n.jpg" width="192" /></a></span></div>
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<b><span style="font-family: inherit;">3. Meringa italiana</span></b></div>
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<li><span style="background-color: white; font-style: inherit; line-height: 24.375px; text-align: justify;"><span style="font-family: inherit;">40 gr d’acqua</span></span></li>
<li><span style="background-color: white; font-style: inherit; line-height: 24.375px; text-align: justify;"><span style="font-family: inherit;">250 gr di zucchero</span></span></li>
<li><span style="background-color: white; font-style: inherit; line-height: 24.375px; text-align: justify;"><span style="font-family: inherit;">125 gr di albumi</span></span></li>
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<span style="line-height: 24.375px;"><span style="font-family: inherit;">Mettete in un pentolino 200 gr di zucchero e l'acqua. Portate lo sciroppo alla temperatura di 112° senza mescolare. Arrivato a temperatura iniziate a montare gli albumi con il restante zucchero e quando la temperatura dello sciroppo sarà arrivata a 121° toglietelo dal fuoco e versatelo a filo sugli albumi.</span></span></div>
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<span style="line-height: 24.375px;"><span style="font-family: inherit;">Montate fino al completo raffreddamento.</span></span></div>
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<b><span style="font-family: inherit;">4. Mousse alla fragola.</span></b></div>
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<li><span style="font-family: inherit;">500 gr di fragole</span></li>
<li><span style="font-family: inherit;">10 gr di colla di pesce</span></li>
<li><span style="font-family: inherit;">500 gr di panna</span></li>
<li><span style="font-family: inherit;">250 gr di meringa italiana</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdoJP7ZEVbTluxeCxNHt6A9TGI334eUa3svpQAGNWCLciJDadUQ1zmfXCSMbXlCPDt6XXYhbHI2bs5gGubQO5XLoD7AbKVB1WqQphFRMiDD-WdAWwohEV6a-aKf7tYAix_Yzw28aTPbs4/s1600/12729018_1133616576672206_4137354268125827241_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdoJP7ZEVbTluxeCxNHt6A9TGI334eUa3svpQAGNWCLciJDadUQ1zmfXCSMbXlCPDt6XXYhbHI2bs5gGubQO5XLoD7AbKVB1WqQphFRMiDD-WdAWwohEV6a-aKf7tYAix_Yzw28aTPbs4/s320/12729018_1133616576672206_4137354268125827241_n.jpg" width="192" /></span></a></div>
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<span style="font-family: inherit;">Frullate le fragole. Prendete una parte di purea, scaldatela in un pentolino e unite la colla di pesce ammollata e strizzata. Unite l'altra parte di fragole ed incorporatela delicatamente alla meringa, con movimenti dal basso verso l'altro.</span></div>
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<span style="font-family: inherit;">Alleggerite con la panna semimontata e mettete la mousse in una sac a poche senza bocchetta.</span></div>
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<span style="line-height: 24.375px;"><b><span style="font-family: inherit;">5. Montaggio del dolce</span></b></span></div>
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<li><span style="line-height: 24.375px;"><span style="font-family: inherit;">Fragole</span></span></li>
<li><span style="line-height: 24.375px;"><span style="font-family: inherit;">Bagna al limoncello (in un pentolino scaldate 75 gr di acqua, 75 gr di zucchero liquido* e 30 gr di limoncino)</span></span></li>
<li><span style="line-height: 24.375px;"><span style="font-family: inherit;">gelatina neutra</span></span></li>
<li><span style="line-height: 24.375px;"><span style="font-family: inherit;">granella di pistacchi</span></span></li>
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<b><i>*ZUCCHERO LIQUIDO AL 70%</i></b></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><b><i>Lista della spesa:</i></b></span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><i>65 gr di glucosio in polvere</i></span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><i>20 gr di destrosio</i></span><br />
<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><i>270 gr di zucchero semolato</i></span><br />
<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><i>145 gr di acqua</i></span><br />
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<b style="background-color: white; color: #222222; font-family: verdana, sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><i>Procedimento:</i></b><br />
<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><i>Versare l’acqua in un pentolino e porre su fuoco medio. Mescolare in una ciotola le 3 polveri e versatele a pioggia nell’acqua già calda. Mescolate e portate alla temperatura di 85°C.</i></span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><i>Togliete dal fuoco e conservare a temperatura ambiente in un vasetto di vetro.</i></span></div>
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<span style="font-family: inherit;">Finalmente abbiamo tutto quello che ci serve per poter montare il dolce.</span></div>
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<span style="font-family: inherit;">Procuratevi un anello<a href="http://www.amazon.it/Guardini-15689-Anello-Forma-Regolabile/dp/B00HFVVJFC/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1456155287&sr=1-4&keywords=anello+torte+28"> rotondo</a> (da 28) o <a href="http://www.amazon.it/gp/product/B001322XJU/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=556244387&pf_rd_s=lpo-top-stripe&pf_rd_t=201&pf_rd_i=B008XJQV9E&pf_rd_m=A11IL2PNWYJU7H&pf_rd_r=17SJA3XYG4NDP09CSG92">rettangolare</a>. Mettete sul fondo della pellicola ben tirata o dell'acetato. rivestite il bordo interno della teglia con dell'acetato o della carta da forno ben tesa.</span></div>
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<span style="font-family: inherit;">Il dolce andrà montato al contrario, quindi tanto più accurate sarete in questa fase tanto più la superficie del dolce sarà liscia e senza imperfezioni.</span></div>
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<span style="font-family: inherit;">Tagliate le fragole a rotelle e posizionatele sul fondo. Mettete a congelare.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNE9DTosBXoEXTtCpg56dlmQlqagvvv9ys7TPYJIvzIDlBhMPMBk8zy8S23RmhkJEmUJXtQfVaud9h04c9oGSEYd0XF29CsQbppvcmQ0wEgf5bE0RuWyf42HuVEfraF5G3ZRbZjEOWF3lt/s1600/12744581_1133616636672200_5800357113923274130_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNE9DTosBXoEXTtCpg56dlmQlqagvvv9ys7TPYJIvzIDlBhMPMBk8zy8S23RmhkJEmUJXtQfVaud9h04c9oGSEYd0XF29CsQbppvcmQ0wEgf5bE0RuWyf42HuVEfraF5G3ZRbZjEOWF3lt/s320/12744581_1133616636672200_5800357113923274130_n.jpg" width="192" /></span></a></div>
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<span style="font-family: inherit;">Prendete la gelèe di yogurt e ricoprite le fragole. Rimettete nel congelatore per almeno mezz'ora.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh2OSW1XdmCA-SQkuHuJcms90LcIQ6JSamEru6gLi7e_qT-_9sjdxPg-r_N8yJ6H_VzCovyRVZJOb2Y9SSJXD6EyXzWnDfR6qUhzMcUsob1lu65NIM7cI15qSoVAr_Yg3n2ejkPdTB0ZA/s1600/12718170_1133616616672202_3101405946368488362_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"> <img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh2OSW1XdmCA-SQkuHuJcms90LcIQ6JSamEru6gLi7e_qT-_9sjdxPg-r_N8yJ6H_VzCovyRVZJOb2Y9SSJXD6EyXzWnDfR6qUhzMcUsob1lu65NIM7cI15qSoVAr_Yg3n2ejkPdTB0ZA/s320/12718170_1133616616672202_3101405946368488362_n.jpg" width="192" /></span></a></div>
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<span style="font-family: inherit;">Trascorso il tempo facciamo il primo strato di mousse.</span></div>
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<span style="font-family: inherit;">Mettiamo uno strato di pan di spagna al riso inzuppato con la bagna</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66cGlPEnDewH8OuAbrConvFhN4lZ48o5A76Z-Ns5pnXWId20Dal_85umteiNkC8YBw69YRXiWliBmR0EG-wRWgOhcyWqmnzXCO1rlLDym7nvLQ698Xxl42hb07uIhK6ANa7fx61gfBrif/s1600/12705482_1133616563338874_2741149928856479389_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66cGlPEnDewH8OuAbrConvFhN4lZ48o5A76Z-Ns5pnXWId20Dal_85umteiNkC8YBw69YRXiWliBmR0EG-wRWgOhcyWqmnzXCO1rlLDym7nvLQ698Xxl42hb07uIhK6ANa7fx61gfBrif/s320/12705482_1133616563338874_2741149928856479389_n.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;"> Altro strato di mousse alle fragole e finiamo con il pan di spagna bagnato.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIHaWIThz9jGmZmavQsFF89lk5keilzA0DaxrStYCtzoFETDqzk2wdt4x6a_mwNCdOKjsXYIQ6sIyeGSOiA-2lrdkbtJ-0v8Dgo7lEjFcaAnyuyXSp-PkzV28St03puy5rk8I0iXLfVsb/s1600/12742606_1133616520005545_3101953122227110795_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIHaWIThz9jGmZmavQsFF89lk5keilzA0DaxrStYCtzoFETDqzk2wdt4x6a_mwNCdOKjsXYIQ6sIyeGSOiA-2lrdkbtJ-0v8Dgo7lEjFcaAnyuyXSp-PkzV28St03puy5rk8I0iXLfVsb/s320/12742606_1133616520005545_3101953122227110795_n.jpg" width="192" /></span></a></div>
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<span style="font-family: inherit;">Mettiamo a congelare.</span></div>
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<span style="font-family: inherit;">Per poterlo assaporare al meglio, toglietelo dal congelatore tre ore prima del servizio. Capovolgetelo sul piatto da portata, passate la gelatina neutra (io uso quella spray), decorate con fragole e granella di pistacchio. Rimettete in frigo e toglietelo un'ora prima di servirlo.</span></div>
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<i>Consigli:</i><br />
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<ul>
<li><i>Preparate il pan di spagna in anticipo e congelatelo. Scongelate a temperatura ambiente al momento dell'utilizzo.</i></li>
<li><i>Preparate lo zucchero liquido alcuni giorni prima e conservatelo a temperatura ambiente in un vasetto di vetro.</i></li>
<li><i>Potete sostituire il destrosio con lo zucchero, ma ha un potere decongelante.</i></li>
</ul>
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<span style="font-family: inherit;">Lo so, siete già stanchi e sudati solo nel leggere la ricetta, ma vi assicuro che il sapore unico vi conquisterà ripagandovi di ogni sforzo.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7RwZ28Ev9LpoNaynaGfW2Ob_Svv2G5XgfdEftPUflmITwnMlMdF8YcCYEGT8ti_jkPxR9W7geCJgdkw_Wuc9evrV6qvDLsNksih4LQbA3AeHU6zMi5LelDUbfyGDe52GJCmjbr9f93hz/s1600/12745832_1133616533338877_2595022613435540277_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7RwZ28Ev9LpoNaynaGfW2Ob_Svv2G5XgfdEftPUflmITwnMlMdF8YcCYEGT8ti_jkPxR9W7geCJgdkw_Wuc9evrV6qvDLsNksih4LQbA3AeHU6zMi5LelDUbfyGDe52GJCmjbr9f93hz/s400/12745832_1133616533338877_2595022613435540277_n.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">In versione torta compleanno</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtE-kKo02QRcR9z5Qn4ORkdPkLjTXE_0hftTQnvPtbZgInLjDjevHMcJiLl9Qdu0OhredARVgXJ6liHOWi-1-bu2TTgxF6RCzQ_IowYFvC9PyG7AFoLbyJ5JmJwv7_9sYDdabgWnMFtoPl/s1600/11123776_794937177227040_990581676_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtE-kKo02QRcR9z5Qn4ORkdPkLjTXE_0hftTQnvPtbZgInLjDjevHMcJiLl9Qdu0OhredARVgXJ6liHOWi-1-bu2TTgxF6RCzQ_IowYFvC9PyG7AFoLbyJ5JmJwv7_9sYDdabgWnMFtoPl/s320/11123776_794937177227040_990581676_n.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">La stratificazione</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1sOCioUiC4Gxf_I3zvMgcBNi0J0rndCQYRya-BzjILGlNG_srBpZFhdphNSrSS-nFLQJ02nHwcZ9WpUEXcu9cetKNIaLZwWohOC2iJmqLmH0l29EfBOn3xAowd_GiOfZgTMnyjzWAuSL/s1600/11101989_484639931684804_895545174_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1sOCioUiC4Gxf_I3zvMgcBNi0J0rndCQYRya-BzjILGlNG_srBpZFhdphNSrSS-nFLQJ02nHwcZ9WpUEXcu9cetKNIaLZwWohOC2iJmqLmH0l29EfBOn3xAowd_GiOfZgTMnyjzWAuSL/s400/11101989_484639931684804_895545174_n.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">La versione rettangolare</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihk1IMR1lKBvdcGs5ZXFT6EXvKHbZTMLYR03e1Fe3emBSoD3Wng6m9xOdOWK6xY88nNwSU7Ki1pbjVQxio05vVUCUMO6CIrbnEM5S9UGsz2I8Jbq45GoBomk1uE9OELaoVkOHlen8D7Uuu/s1600/IMG-20160217-WA0005+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihk1IMR1lKBvdcGs5ZXFT6EXvKHbZTMLYR03e1Fe3emBSoD3Wng6m9xOdOWK6xY88nNwSU7Ki1pbjVQxio05vVUCUMO6CIrbnEM5S9UGsz2I8Jbq45GoBomk1uE9OELaoVkOHlen8D7Uuu/s400/IMG-20160217-WA0005+%25281%2529.jpg" width="400" /></span></a></div>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-7599296566928595792016-02-08T00:58:00.000-08:002016-02-08T01:00:02.083-08:00Chiacchiere, sfrappe, cenci, bugie.....Ultimi giorni di Carnevale e tra un dolcetto e l'altro, due chiacchiere non le vuoi fare?<br />
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Così per la festa di carnevale di ieri ho preparato le sfrappe (chiamatele come volete) con la ricetta di Iginio Massari. Senza dirlo sono una garanzia: fritto asciutto, bolle e friabili.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzHZOk9z7dFLoHlGVTE8FQejWYBKhG7zKV1nD5vhP9_ec9_qahpSCDAVVzselNJ9p2Nu7ldLfqmlBiLRt1mBa1wGJH5faJHHsxQ4GN9dVTPmcvgt1ddVUMZL2P2AIT6as1y44jsO50at1/s1600/20160207_173129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzHZOk9z7dFLoHlGVTE8FQejWYBKhG7zKV1nD5vhP9_ec9_qahpSCDAVVzselNJ9p2Nu7ldLfqmlBiLRt1mBa1wGJH5faJHHsxQ4GN9dVTPmcvgt1ddVUMZL2P2AIT6as1y44jsO50at1/s320/20160207_173129.jpg" width="320" /></a></div>
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La ricetta è tratta da "Non Solo Zucchero vol. II.</div>
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<b><i>Lista della spesa</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngEMmeX7Zc6Ncw3aebhGUXaoMJxL2HKfjPJ8Lk0SmlhyphenhyphenAdnp0v6nfMPdMZufvB2RA2m32o1pjR8QxG2xVyJNEiu7zQipe3fR5srfqCysxPHSE2GQaMne4GJVZtmLRpve8wo61zfaCr2aY/s1600/20160207_092731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngEMmeX7Zc6Ncw3aebhGUXaoMJxL2HKfjPJ8Lk0SmlhyphenhyphenAdnp0v6nfMPdMZufvB2RA2m32o1pjR8QxG2xVyJNEiu7zQipe3fR5srfqCysxPHSE2GQaMne4GJVZtmLRpve8wo61zfaCr2aY/s320/20160207_092731.jpg" width="320" /></a></div>
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<ul>
<li><span style="background-color: white; color: #333333; letter-spacing: 0.25px; line-height: 29px;"><span style="font-family: inherit;">500 gr di farina forte 300-320W (io farina 400 gr Manitoba e 100 gr di farina 00)</span></span></li>
<li><span style="background-color: white; color: #333333; letter-spacing: 0.25px; line-height: 29px;"><span style="font-family: inherit;">60 gr di zucchero semolato</span></span></li>
<li><span style="background-color: white; color: #333333; letter-spacing: 0.25px; line-height: 29px;"><span style="font-family: inherit;">60 gr di burro morbido</span></span></li>
<li><span style="background-color: white; color: #333333; letter-spacing: 0.25px; line-height: 29px;"><span style="font-family: inherit;">175 gr di uova intere (3 uova e 1/2)</span></span></li>
<li><span style="background-color: white; color: #333333; letter-spacing: 0.25px; line-height: 29px;"><span style="font-family: inherit;">4 gr di sale</span></span></li>
<li><span style="background-color: white; color: #333333; letter-spacing: 0.25px; line-height: 29px;"><span style="font-family: inherit;">scorza di 1 limone</span></span></li>
<li><span style="background-color: white; color: #333333; letter-spacing: 0.25px; line-height: 29px;"><span style="font-family: inherit;">50 gr di Marsala ( io 35 gr Varnelli)</span></span></li>
</ul>
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<span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Per la friggere:</span></span></div>
<ul>
<li><span style="color: #333333; letter-spacing: 0.25px; line-height: 29px;">olio di girasole (o arachide</span></li>
</ul>
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<span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;"><b><i>Preparazione:</i></b></span></span></div>
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<span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Procedimento semplice per un risultato fantastico.</span></span></div>
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<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Setacciate la farina, aggiungete lo zucchero e il burro tenuto almeno un'ora a temperatura ambiente.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Sbattete leggermente le uova con il sale. Aggiungetele alla farina lavorando l'impasto.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Aggiungete ora il liquore e la scorza di limone.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Impastare velocemente fino ad ottenere un panetto compatto e sodo.</span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVria5wKZ-3xavmHvOCzwzKFTa_7Ab2tw1eLLcYX-ev5FM3DHSi4ZxPRp3-M4h5GTZDM0W35wTibELbkQ7Rso50W8MyfTamZlvdb6ULDkf7TH0csx0LSo1lQ0kYCPmXYcyoA8XM9dbUgx/s1600/20160207_093554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVria5wKZ-3xavmHvOCzwzKFTa_7Ab2tw1eLLcYX-ev5FM3DHSi4ZxPRp3-M4h5GTZDM0W35wTibELbkQ7Rso50W8MyfTamZlvdb6ULDkf7TH0csx0LSo1lQ0kYCPmXYcyoA8XM9dbUgx/s320/20160207_093554.jpg" width="192" /></a></div>
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<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Avvolgete con la pellicola e lasciate riposare un'ora a temperatura ambiente. Il riposo serve a facilitare la stesura della pasta.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Riprendete l'impasto, dividetelo in panetti e passatelo nella macchina per la pasta dal 1 fino al penultimo scatto, rendendola sottile.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomom51FSSeXZVo6mNMunThZPa_c5Gw512xFrEru2qmLihixDJL_-Yl37iBK_tQVAAexj5x1YLAT1PR-CsqNPTk5oeZLz6HTpqNnoBxeNgzQqQy2L29Y3yEh5MpBUbT06B6MrCB91GMulg/s1600/20160207_111104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomom51FSSeXZVo6mNMunThZPa_c5Gw512xFrEru2qmLihixDJL_-Yl37iBK_tQVAAexj5x1YLAT1PR-CsqNPTk5oeZLz6HTpqNnoBxeNgzQqQy2L29Y3yEh5MpBUbT06B6MrCB91GMulg/s320/20160207_111104.jpg" width="320" /></a></div>
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<ul>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Preparate l'olio per la frittura e portatelo ad una temperatura di 176 °.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Con una rotella tagliapasta ricavate le vostre chiacchiere e incidetele nel mezzo.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Friggete in abbondante olio di girasole (o arachide). Basteranno pochi minuti visto lo spessore della pasta.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmrjwxaMIG5LewRWD_PrvDwS7nzT4zJlLjUesxWGC3Xtd4ZURB6GGQcVXX7RdBQB6QT-fAUIdbpPEmfakT594IMKe-uXUvRwKZt9ShpW47yZURPIkB7cZW-GRRZUefBd3bc3vWPBtNOWY/s1600/20160207_110958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmrjwxaMIG5LewRWD_PrvDwS7nzT4zJlLjUesxWGC3Xtd4ZURB6GGQcVXX7RdBQB6QT-fAUIdbpPEmfakT594IMKe-uXUvRwKZt9ShpW47yZURPIkB7cZW-GRRZUefBd3bc3vWPBtNOWY/s320/20160207_110958.jpg" width="320" /></a></div>
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<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Scolate e adagiate le sfrappe in carta da cucina assorbente.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Fate raffreddare e cospargete di zucchero a velo.</span></span></li>
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<span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">La versione colorata è stata fatta aggiungendo dei coloranti alimentari ed avvolgendo la sfoglia in cilindri di alluminio e carta stagnola.Le ciambelline che vedete sono <a href="http://briciolecreative.blogspot.it/2015/02/ciambelle-sofficissime.html">queste</a> con fiocchi di patate.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZKyAk6PO2a1sJkgtKEE0haSd0yyKkF-3S_C4u1zr_pMNhKAQs82tNZPmYX47MvxAOmE3axP8sysahj4FDPmRwauuND4ZUIqRZqeoWHlK55HIKi9DzBk1cWsSEuvQZ0po7mGqX1YQu4QS/s1600/20160207_173144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZKyAk6PO2a1sJkgtKEE0haSd0yyKkF-3S_C4u1zr_pMNhKAQs82tNZPmYX47MvxAOmE3axP8sysahj4FDPmRwauuND4ZUIqRZqeoWHlK55HIKi9DzBk1cWsSEuvQZ0po7mGqX1YQu4QS/s320/20160207_173144.jpg" width="320" /></a></div>
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<span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;"><i>Suggerimenti:</i></span></span></div>
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<ul>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Usate una farina di forza che permette all'impasto di assorbire meno olio in cottura.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Friggete le bugie subito dovo aver steso la pasta per avere una volta cotte tantissime bolle.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Quando cuocete le chiacchiere dovrà fuoriuscire parecchio vapore (uno sfrigolio vivace) per far i modo che la frittura sia leggera.</span></span></li>
<li><span style="color: #333333;"><span style="letter-spacing: 0.25px; line-height: 29px;">Friggete pochi pezzi alla volta.</span></span></li>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0tag:blogger.com,1999:blog-681297859625000303.post-17819767654446290252016-02-05T00:01:00.000-08:002016-02-05T00:01:55.364-08:00Cimbelle soffici al forno: doughnutsCarnevale non è solo fritto... Cercavo da tempo una ricetta per delle ciambelle sofficissime al forno e l'ho trovata! <a href="http://www.amazon.com/gp/product/1570616418?ie=UTF8&tag=fullycomplete-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1570616418">QUI</a> potete trovare il libro da cui è tratta la ricetta di queste ciambelle. L'impasto è una meraviglia, elastico, soffice....dovete provarle!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr348grcmAWapU5qprigtBLryrlCs7KWNG8drHUdgUgq-f4kr0f9sfWaq_mPSdo5gulAWgPUVKGHdQ2NSTfqj5pblnjNjlkwC7MCo2ZXNH5wFvvN0DMx2NI9lJoTK5EhOsLPjNUU4bcu2t/s1600/20160205_070551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr348grcmAWapU5qprigtBLryrlCs7KWNG8drHUdgUgq-f4kr0f9sfWaq_mPSdo5gulAWgPUVKGHdQ2NSTfqj5pblnjNjlkwC7MCo2ZXNH5wFvvN0DMx2NI9lJoTK5EhOsLPjNUU4bcu2t/s320/20160205_070551.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rJuwcS6FE9hQcvmu9CpGSt70JMQy9D5fM7x0UuD3O0yfrUyLHU-jS47z_j0oCItuRqxUislNivWthFLjOPIcQfmt7PobXk-7e1dakR8YNXj1feg5Y99UXhlIxZ41X4mPj40d8tkjQdsU/s1600/20160205_071224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rJuwcS6FE9hQcvmu9CpGSt70JMQy9D5fM7x0UuD3O0yfrUyLHU-jS47z_j0oCItuRqxUislNivWthFLjOPIcQfmt7PobXk-7e1dakR8YNXj1feg5Y99UXhlIxZ41X4mPj40d8tkjQdsU/s320/20160205_071224.jpg" width="192" /></a></div>
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<b><i>Lista della spesa:</i></b><br />
<li style="line-height: 1.9em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">1 uovo a temperatura ambiente</li>
<li style="line-height: 1.9em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;"><span style="line-height: 1.9em;">230 ml di latte intero tiepido</span></li>
<li style="line-height: 1.9em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;"><span style="line-height: 1.9em;">60 g di zucchero semolato</span></li>
<li style="line-height: 1.9em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;"><span style="line-height: 1.9em;">450 g di farina manitoba</span></li>
<li style="line-height: 1.9em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;"><span style="line-height: 1.9em;">3g di lievito di birra disidratato</span></li>
<li style="line-height: 1.9em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;"><span style="line-height: 1.9em;">100 g di burro a temperatura ambiente</span></li>
<li style="line-height: 1.9em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;"><span style="line-height: 1.9em;">2 cucchiaini di estratto di vaniglia (o i semi di 1/2 bacca)</span></li>
<li style="line-height: 1.9em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;"><span style="line-height: 1.9em;">1 pizzico di sale</span></li>
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<b><i>Preparazione:</i></b></span><div>
<span style="line-height: 30.4px;">Il procedimento è davvero semplice per l'impasto di queste ciambelle sofficissime, il segreto sta nel lavorare a lungo l'impasto, quindi se non avete un'impastatrice armatevi di pazienza e forza ;-).</span></div>
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<li><span style="line-height: 30.4px;">Partiamo mettendo nella ciotola dell'impastatrice con la frusta a foglia l'uovo, lo zucchero, il latte leggermente tiepido, la vaniglia e il sale. </span></li>
<li><span style="line-height: 30.4px;">Lasciamo andare per qualche minuto a velocità bassa fino a quando gli ingredienti non si saranno amalgamati. uniamo ora 2/3 della farina e il lievito, lavoriamo ancora e uniamo il resto della farina. </span></li>
<li><span style="line-height: 30.4px;">Mettiamo ora il gancio e una volta assorbita bene la farina, uniamo il burro a più riprese. Non mettetene altro fino a quando il precedente non si sarà assorbito. Dovrete ottenere un impasto morbido, liscio che non si attacca alle pareti della ciotola e per far questo serviranno circa 10 minuti.</span></li>
<li><span style="line-height: 30.4px;">Ribaltiamo l'impasto su una tavola di legno, pirliamo leggermente (facciamolo roteare con le mani) e mettiamolo a lievitare per circa 1 e mezza.</span></li>
<li><span style="line-height: 30.4px;">Raddoppiato l'impasto, sgonfiamolo e stendiamolo in una sfoglia sottile di circa 1 cm.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7In4al8gCwDIyjvti-6A_rgmx8q8oPJWtBMMewAZ5Ciqt-cMNn4QXZRKGF15COV9YYJckuEvCeBx0uIJ61-K7FMGYV3yCqQ0NGMMzdN0AUHVVnudoWa0PEF9HVNvCJXZYBtZcxtFnHv_/s1600/20160204_223538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7In4al8gCwDIyjvti-6A_rgmx8q8oPJWtBMMewAZ5Ciqt-cMNn4QXZRKGF15COV9YYJckuEvCeBx0uIJ61-K7FMGYV3yCqQ0NGMMzdN0AUHVVnudoWa0PEF9HVNvCJXZYBtZcxtFnHv_/s200/20160204_223538.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrSwqwh12EigKvYO5BAF47NyMHkZsbJPP8R23ck81TBgVXotCXj5av1vpUVddhaHFiHVLaXM84LwCiVjVE4xDkuIDFnaEYxRbUPPVwx1ktzG-fe4OD3Ig5XgGOENFjf_OdhnB0tKbmVCP/s1600/20160204_223547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrSwqwh12EigKvYO5BAF47NyMHkZsbJPP8R23ck81TBgVXotCXj5av1vpUVddhaHFiHVLaXM84LwCiVjVE4xDkuIDFnaEYxRbUPPVwx1ktzG-fe4OD3Ig5XgGOENFjf_OdhnB0tKbmVCP/s200/20160204_223547.jpg" width="200" /></a></div>
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<ul>
<li><span style="line-height: 30.4px;">Con un tagliapasta per ciambelle o due circolari di diversa misura ricaviamo le ciambelle che lasceremo lievitare altri 40 minuti.</span></li>
<li><span style="line-height: 30.4px;">Trascorso il tempo, cuociamo i doughnuts in forno statico a 200° per circa 8 minuti o comunque fino a doratura. Lasciate raffreddare.</span></li>
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<span style="line-height: 30.4px;">Potete mangiarle così, con solo una spolverata di zucchero a velo. Io le ho rese più golose immergendo la superficie nel cioccolato fondente sciolto a bagnomaria e cosparsa con codette di zucchero colorato.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_kD6fQW1bY5LtHaHADscWd10rAuS6_4RRvsdV5D-Lf35dcSAduNAQP3mL9dg0aYyMmLdhFD-Jq3HCYh3ZU3eETztY9ZjY8Jf0BReLnIQXeHyMX-6pauc3Z7FfYBiUk_4AW5fafgnmzf5/s1600/20160205_070601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_kD6fQW1bY5LtHaHADscWd10rAuS6_4RRvsdV5D-Lf35dcSAduNAQP3mL9dg0aYyMmLdhFD-Jq3HCYh3ZU3eETztY9ZjY8Jf0BReLnIQXeHyMX-6pauc3Z7FfYBiUk_4AW5fafgnmzf5/s320/20160205_070601.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeS5KpB4w6mDZE6BQ1kcONn4jgO4oTBLSQ9UUbXSAG8KHyB8_67xxQK5SXqicXag3SBMCKNWzC40t0ClXjfWEMAxkxiFuXS0RCnIbExyq6muLq3B6DBbxLDcZQWYVGZJqWzrBcMLhY5Z_/s1600/20160205_070859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeS5KpB4w6mDZE6BQ1kcONn4jgO4oTBLSQ9UUbXSAG8KHyB8_67xxQK5SXqicXag3SBMCKNWzC40t0ClXjfWEMAxkxiFuXS0RCnIbExyq6muLq3B6DBbxLDcZQWYVGZJqWzrBcMLhY5Z_/s320/20160205_070859.jpg" width="192" /></a></div>
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<span style="line-height: 30.4px;">Sono di una sofficità indescrivibile!</span></div>
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<span style="line-height: 30.4px;"><i>L'idea in più</i></span></div>
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<li><span style="line-height: 30.4px;">Le ciambelle possono essere anche decorate con la glassa all'acqua colorata: zucchero a velo, un pochino d'acqua quanto basta per renderla fluida e coloranti alimentari.</span></li>
<li><span style="line-height: 30.4px;">Se non volete decorarle, potete aggiungere 20 gr di zucchero semolato per renderle un pò più dolci (l'impasto è bilanciato per non essere troppo dolce da glassate).</span></li>
<li><span style="line-height: 30.4px;">Potete dare un aroma diverso alle vostre ciambelle sostituendo la vaniglia con della buccia grattugiata di un limone o arancia non trattata.</span></li>
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Valeyshttp://www.blogger.com/profile/08470856353286337096noreply@blogger.com0