tag:blogger.com,1999:blog-21908743136463944122024-03-25T14:58:14.746+01:00 NELLA CUCINA DI TERESARaccolta di ricette semplici e veloci preparate nella mia cucina,
fotografate e spiegate passo passo.Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.comBlogger905125tag:blogger.com,1999:blog-2190874313646394412.post-48667506085817246462023-10-19T22:38:00.000+02:002023-10-19T22:38:19.103+02:00PASTA E ZUCCHINE ALLA CARBONARA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOS8gWwno7Z1bnAV10MkH3-qBfeo6CK9pxYSvf3sBolU3cY1bP5RaxNQlX7bqh7EeSIhPETSYm4-eGgQVgRmfy8wBwjxlnS6uS672jyZxdZe38_CE06v00rZ7xwj4jDVQ5OvX_6CX9DLA/s1600/DSCN2675.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOS8gWwno7Z1bnAV10MkH3-qBfeo6CK9pxYSvf3sBolU3cY1bP5RaxNQlX7bqh7EeSIhPETSYm4-eGgQVgRmfy8wBwjxlnS6uS672jyZxdZe38_CE06v00rZ7xwj4jDVQ5OvX_6CX9DLA/s1600/DSCN2675.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"> <em style="color: #333333; line-height: 18.2px; text-align: left;"><strong><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">La Pasta e Zucchine alla Carbonara è una variante veramente ottima della famosissima Pasta alla Carbonara. E' un primo piatto molto semplice </span></strong></em><em style="color: #333333; line-height: 18.2px; text-align: left;"><strong><span face="Trebuchet MS, sans-serif"><span style="font-family: georgia;">da preparare e, assicuro vale la<span><a name='more'></a></span> pena di assaggiare risulterà saporito anche per chi non gradisce troppo le zucchine. Se omettiamo la pancetta è un piatto vegetariano leggero e gustosissimo</span>.</span></strong></em></div><div style="text-align: center;"><em style="color: #333333; line-height: 18.2px;"><strong><span style="font-family: inherit;"><br /></span></strong></em></div><h2 style="text-align: center;"><em style="line-height: 18.2px;"><strong><span style="color: red; font-family: trebuchet; font-size: x-large;">PASTA E ZUCCHINE ALLA CARBONARA</span></strong></em></h2>
<span style="font-family: georgia;"><em style="color: #333333; line-height: 18.2px;"><strong><span face="Trebuchet MS, sans-serif"><br /></span></strong></em>
<em style="line-height: 18.2px;"><strong><span face="Trebuchet MS, sans-serif" style="color: red;">Ingredienti</span></strong></em></span><em style="color: #333333; line-height: 18.2px;"><strong><span face="Trebuchet MS, sans-serif"><br /></span></strong></em>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">350 g di pasta tipo ziti o penne</span></i></div>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">4 zucchine non troppo piccole</span></i></div>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">1/2 cipolla</span></i></div>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">100 g di pancetta </span></i></div>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">2 uova</span></i></div>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">pecorino grattugiato</span></i></div>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">sale, pepe q.b.</span></i></div>
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<em><strong><span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia;">Procedimento</span></strong></em></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Spuntare le zucchine e tagliarle a rondelle. </span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPayzNoPLycbRVUrE_t6jb8g8NlN47exgVTvcNv2dsZMbNWxKigZreSc9dyWp3nvbbYOC-7r53PrOXe6bxuDKkpWRLZ1RPKYX8NJIE7SnD-EUdUS1WucsIF-OyKIIGzGCxGbSCfJE2qSC/s1600/cotolzucchine+%25285%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPayzNoPLycbRVUrE_t6jb8g8NlN47exgVTvcNv2dsZMbNWxKigZreSc9dyWp3nvbbYOC-7r53PrOXe6bxuDKkpWRLZ1RPKYX8NJIE7SnD-EUdUS1WucsIF-OyKIIGzGCxGbSCfJE2qSC/s1600/cotolzucchine+%25285%2529.JPG" width="400" /></a></div><span style="font-family: georgia;"><em><span face="Trebuchet MS, sans-serif">In una padella </span></em><em> rosolare la </em><em>cipolla tagliata finemente </em><em><span face="Trebuchet MS, sans-serif">con l'olio e la pancetta, poi aggiungere le zucchine lasciarle rosolare qualche minuto poi coprire e far cuocere le zucchine ancora per 10 minuti.</span></em></span></div><div style="color: #333333; line-height: 18.2px; padding: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwR0qZ8vzxJhV6NVAQiVVxvhrn7RtAhyphenhyphenAYmVc67YS9eoIYS2KeO-hj_FpSLuHmECM_7jL0lUvkv9_caS0sy7703uIDsTxeXlwT5oEWhhmEbG-Wf6XlTTGfO4gSwixZwIF5UzmYItG3qYoQ/s1600/DSCN2671.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwR0qZ8vzxJhV6NVAQiVVxvhrn7RtAhyphenhyphenAYmVc67YS9eoIYS2KeO-hj_FpSLuHmECM_7jL0lUvkv9_caS0sy7703uIDsTxeXlwT5oEWhhmEbG-Wf6XlTTGfO4gSwixZwIF5UzmYItG3qYoQ/s1600/DSCN2671.JPG" width="400" /></a></div></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Nel frattempo preparare in una ciotola un battuto d’uovo con il pecorino, un pizzico di sale e pepe.</span></em></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Cuocere la pasta in abbondante acqua salata, scolarla al dente e versarla nella padella con il condimento delle zucchine. Aggiungere il battuto d’uovo e far saltare il tutto per un paio di minuti.</span></em></div>
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<span style="font-family: georgia;"><em><span face="Trebuchet MS, sans-serif">Servire con pecorino grattugiato.</span></em></span><br />
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com1tag:blogger.com,1999:blog-2190874313646394412.post-8766277816463415762023-09-08T22:50:00.000+02:002023-09-08T22:50:23.518+02:00SALAME DI CIOCCOLATO SENZA UOVA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: georgia; font-size: medium;"><span face="Trebuchet MS, sans-serif" style="color: #666666; font-style: italic; line-height: 20px;"><strong>Il Salame di Cioccolato è tra i dolci più semplici e veloce da preparare, in questa versione senza uova il Salame di Cioccolato oltre ad essere più leggero (e questa è una cosa che non <span><a name='more'></a></span>guasta mai!!!!!), può essere consumato anche dai bambini più tranquillamente </strong></span><span face="Trebuchet MS, sans-serif" style="color: #666666; font-style: italic; line-height: 20px;"><strong>visto che non ci sono uova crude, ovviamente quanto sappiamo che è principalmente per i bambini omettiamo il liquore.</strong></span></span><br />
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<h2 style="text-align: center;"><i><span style="color: red; font-family: trebuchet; font-size: x-large;"> SALAME DI CIOCCOLATO SENZA UOVA</span></i></h2>
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<span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia;"><b><i>Ingredienti</i></b></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia; line-height: 20px;"><i>250 g di biscotti secchi</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia; line-height: 20px;"><i>120 g di burro</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia; line-height: 20px;"><i>100 g di zucchero</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia; line-height: 20px;"><i>50 g di cacao amaro</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia; line-height: 20px;"><i>50 g di cioccolato fondente</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia; line-height: 20px;"><i>3 cucchiai di caffè</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia; line-height: 20px;"><i>2 cucchiai di grappa o rhum</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia; line-height: 20px;"><i>zucchero a velo</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia; font-size: 15px; line-height: 20px;"><strong><em>Procedimento</em></strong></span></div></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia; font-size: 15px; line-height: 20px;"><em>In una ciotola mettere il burro, il caffè, il cioccolato fondente e farlo sciogliere al microonde o a bagnomaria.</em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0m16poNcIHnQ2Bs9m_3w4hK-pz0VyY6qP9YjJj_y_ak21PxJmqJ7zCBf0FVDJ1UBMJEWmrbr6HkVk1fHYoooBr-v8v4lBCXffaU0SQkjYcFQLm1SnTgCgnsjbl5wVPCmoossDYdtDzgIa/s1600/salamecioccsenzauova+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0m16poNcIHnQ2Bs9m_3w4hK-pz0VyY6qP9YjJj_y_ak21PxJmqJ7zCBf0FVDJ1UBMJEWmrbr6HkVk1fHYoooBr-v8v4lBCXffaU0SQkjYcFQLm1SnTgCgnsjbl5wVPCmoossDYdtDzgIa/s1600/salamecioccsenzauova+%25282%2529.JPG" width="400" /></a></div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.2px; padding: 0px;"><em style="font-size: 15px; line-height: 20px;"><span face="Trebuchet MS, sans-serif"><span style="font-family: georgia;">Mescolare bene e aggiungere lo zucchero, il cacao e il liquore, continuare a mescolare per amalgamare bene i prodotti</span>.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wL6p05MOPhCU-Hqe7j57aj_JIIu7N-eE_NfaqmNKCtE1w_nmPO-5Sj_D8z7bYMKvFUPsrpZRe3XCPtKVUzY3u_sfFcIioASpsLjiLk6-_bF47NC7QP6B-yKY9ofUhjaZKa05c1fHaa2U/s1600/salamecioccsenzauova+%25283%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wL6p05MOPhCU-Hqe7j57aj_JIIu7N-eE_NfaqmNKCtE1w_nmPO-5Sj_D8z7bYMKvFUPsrpZRe3XCPtKVUzY3u_sfFcIioASpsLjiLk6-_bF47NC7QP6B-yKY9ofUhjaZKa05c1fHaa2U/s1600/salamecioccsenzauova+%25283%2529.JPG" width="400" /></a></div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.2px; padding: 0px;"><span face="Arial, Helvetica, sans-serif" style="font-size: 15px; line-height: 20px;"><em> </em></span><em style="line-height: 20px;"><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Tritare i biscotti grossolanamente e aggiungerli al composto.</span></em></div>
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<div class="separator" style="clear: both; text-align: center;"><em style="line-height: 20px; text-align: left;"><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Versare il composto su una pellicola trasparente e, aiutandosi con la pellicola dare al composto la forma del salame, sigillare le estremità e mettere il salame in freezer per un'ora o più.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMd9intHJ54sZOimjSINwAol-S1p-l78envNYuVIRCSwDigcZHFdTdjOkXr5BJLOTypdRQo1ST1wwlu_GSB4dYgzK0jOFulQ5tXRtZgYH-rWIAd_MuMnYA75jHVN43WiQflZd-46AqCQR/s1600/salamecioccsenzauova+%25286%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMd9intHJ54sZOimjSINwAol-S1p-l78envNYuVIRCSwDigcZHFdTdjOkXr5BJLOTypdRQo1ST1wwlu_GSB4dYgzK0jOFulQ5tXRtZgYH-rWIAd_MuMnYA75jHVN43WiQflZd-46AqCQR/s1600/salamecioccsenzauova+%25286%2529.JPG" width="400" /></a></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><span style="line-height: 20px;"><em>Trascorso il tempo rimuovere la pellicola e s</em></span><em><span style="line-height: 20px;">polverare con un po' di zucchero a velo, massaggiandolo leggermente (lo zucchero a velo darà l'impressione della patina bianca presente sui salami "veri").</span></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheymwNao7DFPtEZbtVsGhg8eFsoGjZ_Xeeu0fW7R3uQVklnI1m1c1SVQFv3Bhk04VUcASOXbQ5EOxbhVt_gpJ3uwSMMaT8Mm7rNOn0YllKDoC1uTJEpluk7HRrVInG7jyLciCD4gfqiE04/s1600/salamecioccsenzauova+%25287%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheymwNao7DFPtEZbtVsGhg8eFsoGjZ_Xeeu0fW7R3uQVklnI1m1c1SVQFv3Bhk04VUcASOXbQ5EOxbhVt_gpJ3uwSMMaT8Mm7rNOn0YllKDoC1uTJEpluk7HRrVInG7jyLciCD4gfqiE04/s1600/salamecioccsenzauova+%25287%2529.JPG" width="400" /></a></div>
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-47369320645942368142023-08-12T22:42:00.001+02:002023-08-12T22:42:50.076+02:00TORTA DI ARANCIA E YOGURT<div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9Cl_s9zolJurttYPo8TRLAPfOeIz4OqmbPzZb6TSOG8pI2rjimI2pJXyBm2Gai_7hHQhzpqkPdKOFZxVlEbNUf2PmdnT6_2w5rTHnrNN50S2Yl5_MPj3JVD1MK-9exxCiPQhJtDAT9I/s591/DSCN7521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="591" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9Cl_s9zolJurttYPo8TRLAPfOeIz4OqmbPzZb6TSOG8pI2rjimI2pJXyBm2Gai_7hHQhzpqkPdKOFZxVlEbNUf2PmdnT6_2w5rTHnrNN50S2Yl5_MPj3JVD1MK-9exxCiPQhJtDAT9I/w640-h520/DSCN7521.JPG" width="640" /></a></div></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><b>La Torta di Arancia e Yogurt è una torta soffice e profumatissima. E' molto semplice da preparare e con pochi ingredienti genuini e semplici possiamo ottenere in poco tempo un <span><a name='more'></a></span><span></span>dolce perfetto per la merenda o per la colazione dei piccoli e... non solo. E' una torta light ottima anche per chi è a dieta.</b></span></i></div><h2 style="text-align: center;"><i><span style="color: red; font-family: trebuchet; font-size: x-large;"><b>TORTA DI ARANCIA E YOGURT</b></span></i></h2><div style="text-align: left;"><i><span style="color: red; font-family: georgia;"><b> Ingredienti</b></span></i></div><div style="text-align: left;"><span style="font-family: georgia;"><i>300 g di farina tipo 00</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>3 uova</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>150 ml di yogurt</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>200g di zucchero</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>150 ml succo d'arancia</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>50 ml di olio di semi di girasole</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>1 bustina di lievito </i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>1 cucchiaio di <b><a href="https://cucinateresa.blogspot.com/2021/04/scorzette-di-arancia-candite.html" target="_blank">scorzette d'arancia candite</a></b></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>zucchero a velo q.b. </i> </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="color: red; font-family: georgia;"><b><i>Procedimento</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>In una capiente ciotola montare le uova con lo zucchero</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9jT_ahhyS95-dPhWgi5CX2u1XvHmAU4ThRQ5HsJmHGa-qIJIVqBOlT65LKc7fqLFVEnIIkhfYjEoRCmzRtcjmnKOSfRFaX-465sttD14WTJxZIdVx15Odijw810vas-XwLx_4oR6sJo/s640/DSCN7501.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9jT_ahhyS95-dPhWgi5CX2u1XvHmAU4ThRQ5HsJmHGa-qIJIVqBOlT65LKc7fqLFVEnIIkhfYjEoRCmzRtcjmnKOSfRFaX-465sttD14WTJxZIdVx15Odijw810vas-XwLx_4oR6sJo/w400-h300/DSCN7501.JPG" width="400" /></a></div></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>fino ad ottenere un composto chiaro e spumoso, aggiungere la farina, </i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXbjj9eepBC5jgpVf1ih3RlnS3afo4vXVTU6lk6ULZ-sRE7SP8AIZzfnPN8b4dqNuKu-vWVvaCsPXuO5Z4gbVELP9DCY7HwIPmpZ-_BJ3eGKyCL-2rV1kUsJ99Qofi_g1bLtjYVqK2l8/s640/DSCN7502.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXbjj9eepBC5jgpVf1ih3RlnS3afo4vXVTU6lk6ULZ-sRE7SP8AIZzfnPN8b4dqNuKu-vWVvaCsPXuO5Z4gbVELP9DCY7HwIPmpZ-_BJ3eGKyCL-2rV1kUsJ99Qofi_g1bLtjYVqK2l8/w400-h300/DSCN7502.JPG" width="400" /></a></div></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>continuando a montare aggiungere il succo d'arancia, </i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgt9Tbp0yOM6XSxxwzlIbLCWaE1qN2K2hLTV0K4iiWWNAzXMx8n4HNzv20BI0_MSzV6fFhp0XU0rIRp8FveBAq2ngE4VcfiezRpwPOa5TfEmra7FrgoGGNMaqib81U3JiJuX8Kv8zRIA/s640/DSCN7505.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgt9Tbp0yOM6XSxxwzlIbLCWaE1qN2K2hLTV0K4iiWWNAzXMx8n4HNzv20BI0_MSzV6fFhp0XU0rIRp8FveBAq2ngE4VcfiezRpwPOa5TfEmra7FrgoGGNMaqib81U3JiJuX8Kv8zRIA/w400-h300/DSCN7505.JPG" width="400" /></a></div><div style="text-align: left;"><i>lo yogurt,</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOFCZE6xSB2gYdMQ5Z6IcoUuRZZ4ZPJZGcWM7EuSRICaaLbPzkv4Lp2kgJxkYjWScak_PjQfqLYFx9Wg7U9yLtpWA5rugP-1QK6kBtPUZmA6OjDOfppZBKIzkOJym1MOn_x4bp0wmDIs/s640/DSCN7508.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOFCZE6xSB2gYdMQ5Z6IcoUuRZZ4ZPJZGcWM7EuSRICaaLbPzkv4Lp2kgJxkYjWScak_PjQfqLYFx9Wg7U9yLtpWA5rugP-1QK6kBtPUZmA6OjDOfppZBKIzkOJym1MOn_x4bp0wmDIs/w400-h300/DSCN7508.JPG" width="400" /></a></div><div style="text-align: left;"><i>l'olio e per ultimo il lievito, amalgamare bene tutto. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE54eWzbS3ZGKmkk_kjCb6X0eoLHjdoDHMPukWHwfggGNsDkwbZiXuPmdqZUdrZUK0iBR2lcPVZSla1dXIyJvuCVEqadvYmHcnhJ3oMz2AvSvevVlDygULWggGKWjDkljKioaCiUF9ex0/s640/DSCN7510.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE54eWzbS3ZGKmkk_kjCb6X0eoLHjdoDHMPukWHwfggGNsDkwbZiXuPmdqZUdrZUK0iBR2lcPVZSla1dXIyJvuCVEqadvYmHcnhJ3oMz2AvSvevVlDygULWggGKWjDkljKioaCiUF9ex0/w400-h300/DSCN7510.JPG" width="400" /></a></div></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>Versare il composto nello stampo precedentemente oliato e infarinato e cospargere la superficie con le scorzette di arancia </i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLP_aw9SoTKPJzx_QkRHUPTdHoLZXRiau2MruR27vshRLjja5jkewYk23L_rR_obuvtyR3y_eNtaKDKh0Y6t0o5Doam55DE-l4Ay1uLXp9tccqot3XoQ4VOBrmpCUq-22JFyWukyUzFgk/s591/DSCN7514.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="591" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLP_aw9SoTKPJzx_QkRHUPTdHoLZXRiau2MruR27vshRLjja5jkewYk23L_rR_obuvtyR3y_eNtaKDKh0Y6t0o5Doam55DE-l4Ay1uLXp9tccqot3XoQ4VOBrmpCUq-22JFyWukyUzFgk/w400-h325/DSCN7514.JPG" width="400" /></a></div></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>e infornare la torta di arancia e yogurt a 180° per 45/50 minuti, prima di sfornare la torta fare la prova dello stecchino. </i></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPJEZX4II8UPek0KNY3cDZDuCRD9Z4d1hDU4UfaW6M-rvwlSU9mu4W-wy0zbNqMYQKtfs2xScr5RgsGDdCgPiE4F-dc0b0Bn3b4HPLpVHx7EEmvyJaomUwe1vgw7QPescEI4t9nmvYQs/s493/DSCN7516.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="461" data-original-width="493" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPJEZX4II8UPek0KNY3cDZDuCRD9Z4d1hDU4UfaW6M-rvwlSU9mu4W-wy0zbNqMYQKtfs2xScr5RgsGDdCgPiE4F-dc0b0Bn3b4HPLpVHx7EEmvyJaomUwe1vgw7QPescEI4t9nmvYQs/w400-h374/DSCN7516.JPG" width="400" /></a></div></div><div style="text-align: left;"><i><span style="font-family: georgia;">Far raffreddare e cospargere di zucche</span></i><i style="font-family: georgia;">ro a velo. </i></div><div style="text-align: left;"><i style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQYq0QuPm4ia23KQTWjw9BwY57WMdGATiAamw4W8B8MSpA5pN8pHGZQJfalwjHwyQhEsqqWFWxVqZMmKXJ4bmz4_5psFtZRy_S8f80htTi_VYbPxqKLw7sXGM1QjfyYQ3w8uTYW0Lip8/s536/DSCN7518.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="536" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQYq0QuPm4ia23KQTWjw9BwY57WMdGATiAamw4W8B8MSpA5pN8pHGZQJfalwjHwyQhEsqqWFWxVqZMmKXJ4bmz4_5psFtZRy_S8f80htTi_VYbPxqKLw7sXGM1QjfyYQ3w8uTYW0Lip8/w400-h349/DSCN7518.JPG" width="400" /></a></div><div style="text-align: left;"><i><span style="font-family: georgia;">Affettare e buon appetito!!!!!!!!!!!!!!</span></i></div></i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimC5FSddSotc-6_6FVljlDlFlV_Vygy9M-WEUXl6H54f5TeY70s0mJK6OdrhaNA2BEQIekY1cK2-4Nx6mpnn_Y_2Q0aC3Kf9_xDa0aOU7UJ-7iDs_ZNy5XipxjXcBMdxXssHy1rKgJI3M/s591/DSCN7521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="591" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimC5FSddSotc-6_6FVljlDlFlV_Vygy9M-WEUXl6H54f5TeY70s0mJK6OdrhaNA2BEQIekY1cK2-4Nx6mpnn_Y_2Q0aC3Kf9_xDa0aOU7UJ-7iDs_ZNy5XipxjXcBMdxXssHy1rKgJI3M/w400-h325/DSCN7521.JPG" width="400" /></a></div></div><div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-81024701809031621862023-07-18T23:32:00.000+02:002023-07-18T23:32:42.650+02:00SEMIFREDDO AL LIMONE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3hFuG_ThptWXFlVga0QyFMGVM_DVyzjqS4RozDRJodrLFaGCJZwTtuqB52Q-MDYAD3IJXb7rwYotlIjRaSGp3u7la4ejwAVyOyfiHRwWDn5S31Kwc8kHiW4uhgqvUgT6w8AhQGo5o2ZF/s1600/semifreddolimone+(9).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3hFuG_ThptWXFlVga0QyFMGVM_DVyzjqS4RozDRJodrLFaGCJZwTtuqB52Q-MDYAD3IJXb7rwYotlIjRaSGp3u7la4ejwAVyOyfiHRwWDn5S31Kwc8kHiW4uhgqvUgT6w8AhQGo5o2ZF/s1600/semifreddolimone+(9).JPG" width="640" /></a></div>
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<span style="font-family: georgia; font-size: medium;"><span face="Trebuchet MS, sans-serif"><b><i>Il Semifreddo al Limone è proprio il dolce giusto per chiudere una cena in questi giorni di gran caldo. E' semplicissimo fare specialmente se come me avete già </i></b></span><span face="Trebuchet MS, sans-serif"><b><i>una base, tipo Pan di <span><a name='more'></a></span>Spagna o torta riuscita un pò secca o biscotti o come me ancora una colomba da smaltire. E' un dolce molto gustoso ottimo da fine pasto, andrà a ruba come è successo a me.</i></b></span></span><br />
<h2 style="text-align: center;"><b><i><span style="color: red; font-family: trebuchet; font-size: x-large;"> SEMIFREDDO AL LIMONE</span></i></b></h2>
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<b><i><span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia;">Ingredienti</span></i></b></div>
<div><i><span style="font-family: georgia;">Avanzi di Pan di Spagna io Colomba pasquale</span></i></div>
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<i><span style="font-family: georgia;"><a href="http://cucinateresa.blogspot.it/2014/01/crema-pasticcera.html" target="_blank">Crema Pasticcera</a> 1/2 dose</span></i></div>
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<i><span style="font-family: georgia;">250 ml di panna</span></i></div>
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<i><span style="font-family: georgia;">succo di 4 limoni</span></i></div>
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<i><span style="font-family: georgia;">1 foglio di gelatina</span></i></div>
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<i><span style="font-family: georgia;"><br /></span></i></div>
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<i><b><span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia;">Procedimento</span></b></i></div>
<div><i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Ammolliamo la gelatina nell'acqua fredda.</span></i></div>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Prepariamo la Crema Pasticcera, la ricetta la trovi <a href="http://cucinateresa.blogspot.it/2014/01/crema-pasticcera.html" target="_blank">qui</a>, e aggiungiamo alla fine la gelatina ben strizzata. Rimescoliamo bene per farla sciogliere.</span></i></div>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Prendere uno stampo da plumcake di 22 cm e foderarlo con della pellicola, </span></i></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbL9t5LmUrMmei4HTCu0jRg0Jx8MeQI8ZxkJZOLfOooSYkkwR-3HAcVgjEZJV_ESJZnXzK_hoYCpQATB56KqLc09BNvX9XYu-HDp8lev-glMfHa3Yz6BNYDz-R1bveYzrM-5tmu_C3vmc/s1600/semifreddolimone+%25281%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbL9t5LmUrMmei4HTCu0jRg0Jx8MeQI8ZxkJZOLfOooSYkkwR-3HAcVgjEZJV_ESJZnXzK_hoYCpQATB56KqLc09BNvX9XYu-HDp8lev-glMfHa3Yz6BNYDz-R1bveYzrM-5tmu_C3vmc/s1600/semifreddolimone+%25281%2529.JPG" width="400" /></a></div>
<div><i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">tagliamo il Pan di Spagna con un'altezza di 2 cm e rivestiamo la base e i lati dello stampo. Bagniamo bene la torta con il limone.</span></i></div>
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<div><i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Montiamo la panna a neve ben ferma.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DbpnPnJ4gRrDA4pIWNPOyVpISkyy7dybSEmSN4BsapGZw4a0t0y6Mt3vZerRwEHR_32w-HlJXY92Hb63bR1gLK-qwg48e1QV4GwI2IRU1hFAe-ZrYFlL5k44RvKRmY96ocxXBZrVhFsf/s1600/semifreddolimone+%25283%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DbpnPnJ4gRrDA4pIWNPOyVpISkyy7dybSEmSN4BsapGZw4a0t0y6Mt3vZerRwEHR_32w-HlJXY92Hb63bR1gLK-qwg48e1QV4GwI2IRU1hFAe-ZrYFlL5k44RvKRmY96ocxXBZrVhFsf/s1600/semifreddolimone+%25283%2529.JPG" width="400" /></a></div>
<div><i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Aggiungiamo alla Crema Pasticcera il restante limone e la panna montata, </span></i></div>
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<i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">lasciandone da parte 4/5 cucchiai per la copertura,</span></i><i><span face="Trebuchet MS, sans-serif"><br /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eQiZkynKTxpzqRjYvCdBBCzjVhbvVaQDkseH-ENQEJiklgWpxwp4QL0tAMKXiufQXURfoYjl6UjwRrBmHR3gAqNZrIQ-tUy0ifT8P4n6MWkJkCaCMR84Ms9t3PnOPAb9zAo2tDf0gZvE/s1600/semifreddolimone+%25284%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eQiZkynKTxpzqRjYvCdBBCzjVhbvVaQDkseH-ENQEJiklgWpxwp4QL0tAMKXiufQXURfoYjl6UjwRrBmHR3gAqNZrIQ-tUy0ifT8P4n6MWkJkCaCMR84Ms9t3PnOPAb9zAo2tDf0gZvE/s1600/semifreddolimone+%25284%2529.JPG" width="400" /></a></div>
<div><i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">mescolare bene senza farla smontare.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZxr5yQ9OXn76zXTmoaZehlFI8pR9l6ujkgdHVUs0-8dyJJmY2ikQBged1Agcfdd0x4MB-hQ1HF04_30sCcg-uy2MJVw-3d8Fk1i49IZEMF17DNY-kBPV9ybOUATdU7Y3joXnYmgObo3l/s1600/semifreddolimone+%25285%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZxr5yQ9OXn76zXTmoaZehlFI8pR9l6ujkgdHVUs0-8dyJJmY2ikQBged1Agcfdd0x4MB-hQ1HF04_30sCcg-uy2MJVw-3d8Fk1i49IZEMF17DNY-kBPV9ybOUATdU7Y3joXnYmgObo3l/s1600/semifreddolimone+%25285%2529.JPG" width="400" /></a></div>
<div><i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Riempiamo con questo composto la nostra torta, </span></i></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCa5E4MNkyHRuGcJTUBJmgfHDqQfSCBPYDOvZnC4jwiitfGXUFV6GNUZEuQ8Ugr2SjaKZoIKTa46INhJ9yPWFz_xTpDBMk-e566JLg9saNMRB3XSpBXOGK5WkAvC511auEro4MQIeO31Z1/s1600/semifreddolimone+%25286%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCa5E4MNkyHRuGcJTUBJmgfHDqQfSCBPYDOvZnC4jwiitfGXUFV6GNUZEuQ8Ugr2SjaKZoIKTa46INhJ9yPWFz_xTpDBMk-e566JLg9saNMRB3XSpBXOGK5WkAvC511auEro4MQIeO31Z1/s1600/semifreddolimone+%25286%2529.JPG" width="400" /></a></div>
<div><i><span face="Trebuchet MS, sans-serif"><span style="font-family: georgia;">lo livelliamo e chiudiamo con altre fette di tort</span>a.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPSCNuW8HvNrYTDAEKA2b5_xCo_E2KGfU1ZEk4reuXJaEJ-LcdqOEOkEja6OZ02hyAhEPCZGH-J8TmiqHKRTr9AWvRTm-RDxE8qFDovytib0lOFS1WU0uqnRV129ELbd8Xn8XgraCiapX/s1600/semifreddolimone+%25287%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPSCNuW8HvNrYTDAEKA2b5_xCo_E2KGfU1ZEk4reuXJaEJ-LcdqOEOkEja6OZ02hyAhEPCZGH-J8TmiqHKRTr9AWvRTm-RDxE8qFDovytib0lOFS1WU0uqnRV129ELbd8Xn8XgraCiapX/s1600/semifreddolimone+%25287%2529.JPG" width="400" /></a></div>
<div><i style="font-family: georgia;"><span face="Trebuchet MS, sans-serif">Ricoprire con la pellicola e mettere in </span></i><span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>freezer per almeno 3 ore.</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>Passato il tempo riprenderla e capovolgerla su un piatto da portata, </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8gRnDDt8C5i0ybRrljfXSbFkAOEfa8l5JZq2r57zFVEdOfunVpczaujaG_RUDe9jdK07xKiP4pJt9bf75HJ_gsdR1uQJ7X3Jfl73srJlWVik2lQiVLNpWV980_CtONIlWnFLGmhIayMY/s1600/semifreddolimone+%25288%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8gRnDDt8C5i0ybRrljfXSbFkAOEfa8l5JZq2r57zFVEdOfunVpczaujaG_RUDe9jdK07xKiP4pJt9bf75HJ_gsdR1uQJ7X3Jfl73srJlWVik2lQiVLNpWV980_CtONIlWnFLGmhIayMY/s1600/semifreddolimone+%25288%2529.JPG" width="400" /></a></div>
<div><i style="font-family: georgia;">ricoprire con la panna che avevamo messo da parte e decorare a piacere.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuC6YkkJe_3KWH7BKxu4LwUUM4-tMQgKM2T2OQcH1tnvO8tlrn4YD7NgOsYKkPsbkuVkx9hKGqqltgyKmPwD8pQ5Tb6KSRuu__-wUSq_lbs17xcoS2E-GhWaEVfdTfqeFwYEocpAr7lIde/s1600/semifreddolimone+%25289%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuC6YkkJe_3KWH7BKxu4LwUUM4-tMQgKM2T2OQcH1tnvO8tlrn4YD7NgOsYKkPsbkuVkx9hKGqqltgyKmPwD8pQ5Tb6KSRuu__-wUSq_lbs17xcoS2E-GhWaEVfdTfqeFwYEocpAr7lIde/s1600/semifreddolimone+%25289%2529.JPG" width="400" /></a></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>Rimettere in freezer. Togliere dal freezer 15 minuti prima di servire.</i></span></div>
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-61595124837291995182023-07-05T23:11:00.000+02:002023-07-05T23:11:46.519+02:00CREMA AL LATTE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRu43lSIQjL8ehNAoNhdvAiUr7nC6umH4vFTFGIDrQNQsCgzH5jwPGunE20FEd-Gld7Tqhr-et4LR685kIIf4-JWSnkpUS2Zm0NVZK-t2G_2MVhBGgle-mXCM1DQI6hpB9wc1az3x94OE/s1600/DSCN4715.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="CREMA AL LATTE" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRu43lSIQjL8ehNAoNhdvAiUr7nC6umH4vFTFGIDrQNQsCgzH5jwPGunE20FEd-Gld7Tqhr-et4LR685kIIf4-JWSnkpUS2Zm0NVZK-t2G_2MVhBGgle-mXCM1DQI6hpB9wc1az3x94OE/s640/DSCN4715.JPG" title="" width="640" /></a></div>
<span face=""trebuchet ms" , sans-serif"><b><i><br /></i></b></span>
<span style="font-family: georgia; font-size: medium;"><span face=""trebuchet ms" , sans-serif"><b><i>La Crema al Latte è una crema di base dal gusto delicato e dalla consistenza vellutata. La Crema al Latte è una crema facilissima da preparare e adatta per qualsiasi situazione, come semplice dessert o per farcire una torta, pasta biscotto, bignè o dolcetti in genere. Questa <span><a name='more'></a></span> Crema </i></b></span><span face=""trebuchet ms" , sans-serif"><b><i>non prevede l'utilizzo delle uova e volendola rendere ancora più leggera si può omettere anche la panna, e come ho fatto io usare </i></b></span></span><b style="font-family: georgia; font-size: large;"><i>latte parzialmente scremato e zucchero di canna </i></b><b style="font-family: georgia; font-size: large;"><i>ecco perché per me possiamo inserirla nelle ricette light. Ovviamente con zucchero bianco e latte intero è ancora più golosa.</i></b></div><div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;"><b><i><span style="color: red; font-family: trebuchet; font-size: x-large;">CREMA AL LATTE</span></i></b></h2>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif" style="color: red;"><b><i>Ingredienti</i></b></span><br />
<span face=""trebuchet ms" , sans-serif"><i>400 ml di latte io parzialmente scremato</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>80 g di zucchero io di canna</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>40 g di amido di mais</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>stecca di vaniglia</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>200 ml di panna da montare</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i><br /></i></span>
<span face=""trebuchet ms" , sans-serif" style="color: red;"><i><b>Procedimento</b></i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>Mettiamo sul fuoco in un pentolino il latte con la stecca di vaniglia e lo zucchero,</i></span></span><span face=""trebuchet ms" , sans-serif"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIY8ZgCVFEUmuqihU-kVLzrJTaTlArWYOVxx44wyzLwJ7Vdo7ZKdeRFPhw6SEsIuUiPx2niVxlRClqjmNNbsWHbFgAcFwCj9qjq7k73AxrHYcisQnpMSo4oH43SNrFCoHaCFVzNthmXY/s1600/DSCN4696.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="451" data-original-width="551" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIY8ZgCVFEUmuqihU-kVLzrJTaTlArWYOVxx44wyzLwJ7Vdo7ZKdeRFPhw6SEsIuUiPx2niVxlRClqjmNNbsWHbFgAcFwCj9qjq7k73AxrHYcisQnpMSo4oH43SNrFCoHaCFVzNthmXY/s400/DSCN4696.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>lasciare che lo zucchero si sciolga bene. A parte setacciare l'amido di mais</i></span><i> e</i></span><i style="font-family: "trebuchet ms", sans-serif;"><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V2X3yYnW35nhpK68kz5xijNg7GSPGTBkYu8eH_XWYblhY7ccKcY2F0cCBn-nP8tHSCBZr4GHL7Mowhv8aMZSr3A-fcbkXX0gFutYZ4fUrR6b2YPYf2FHs7Nqde0MT2uACQe4G2NZ1Pw/s1600/DSCN4698.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="490" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V2X3yYnW35nhpK68kz5xijNg7GSPGTBkYu8eH_XWYblhY7ccKcY2F0cCBn-nP8tHSCBZr4GHL7Mowhv8aMZSr3A-fcbkXX0gFutYZ4fUrR6b2YPYf2FHs7Nqde0MT2uACQe4G2NZ1Pw/s400/DSCN4698.JPG" width="400" /></a></div>
<i><span style="font-family: georgia;">mescolarlo con qualche cucchiaiata di latte caldo,</span></i><i style="font-family: "trebuchet ms", sans-serif;"><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkxKbsoasrF3kUQ1KOSZwBohf_rm3XkeFj63kNJS2EogjYywyqzesIUWKoEUH7W4Fy-O_w6wz7sJDw2nmic3IZsY-fH4z7zqYVmn9c-9EbCBc64tpA-xyRSp98H0UWg82aC9QJ98C-6Q/s1600/DSCN4700.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="600" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkxKbsoasrF3kUQ1KOSZwBohf_rm3XkeFj63kNJS2EogjYywyqzesIUWKoEUH7W4Fy-O_w6wz7sJDw2nmic3IZsY-fH4z7zqYVmn9c-9EbCBc64tpA-xyRSp98H0UWg82aC9QJ98C-6Q/s400/DSCN4700.JPG" width="400" /></a></div>
<i><span style="font-family: georgia;">aggiungerlo un pò alla volta per evitare che si formino grumi quando è diventato una cremina aggiungere questo composto al latte in pentola </span></i><i style="font-family: "trebuchet ms", sans-serif;"><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlrMycPTEB2artqHpZptdjCdZKy_2h3viRwMKgcbLqeEFcXa4gM5mNkvBoJAbUNEadjPTbPpEUgW1uUpYuR7cl6vQlaEFZslQpwL0kiT_9izdvBfrPtAlr2lBtnE1t-kjCJQcWSOQXWQ/s1600/DSCN4703.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlrMycPTEB2artqHpZptdjCdZKy_2h3viRwMKgcbLqeEFcXa4gM5mNkvBoJAbUNEadjPTbPpEUgW1uUpYuR7cl6vQlaEFZslQpwL0kiT_9izdvBfrPtAlr2lBtnE1t-kjCJQcWSOQXWQ/s400/DSCN4703.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><i>e mescolare su fuoco basso fino a che la crema non si addensa.</i></span><i style="font-family: "trebuchet ms", sans-serif;"><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShgiPSqJBhSUlQZ7nmI7IYWSuhHP61s0kKPdHL8WozXhSI-lqgWmSKW0w5mUaii2GiEfTLNBJihi-i3qLCcK6PUfviDxQ9IFvyMbwlfvhXdOukP8ulHe0gXSyiNdcZiptupCjUeuv6TQ/s1600/DSCN4705.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShgiPSqJBhSUlQZ7nmI7IYWSuhHP61s0kKPdHL8WozXhSI-lqgWmSKW0w5mUaii2GiEfTLNBJihi-i3qLCcK6PUfviDxQ9IFvyMbwlfvhXdOukP8ulHe0gXSyiNdcZiptupCjUeuv6TQ/s400/DSCN4705.JPG" width="400" /></a></div>
<i><span style="font-family: georgia;">Spegnere il fuoco, togliere la stecca di vaniglia e mettere in una ciotola per farla raffreddare con una pellicola a contatto. Quando la crema è completamente fredda montare la panna ben ferma</span></i><i style="font-family: "trebuchet ms", sans-serif;"> </i><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpe5JER8Tz_KmfOv2kEZ5FAZLHjkuHSLxvZa9XHv8dfszeFvkH7rYtl1axVLv7hhbi_8NBDvBHYNAx552Zx7eHAbLOMNEzWN5D3q8ED4x5PDf17_ufxOHMZYFIWGHsXRdLUWrzBIQzBKM/s1600/DSCN4712.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="PANNA" border="0" data-original-height="472" data-original-width="557" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpe5JER8Tz_KmfOv2kEZ5FAZLHjkuHSLxvZa9XHv8dfszeFvkH7rYtl1axVLv7hhbi_8NBDvBHYNAx552Zx7eHAbLOMNEzWN5D3q8ED4x5PDf17_ufxOHMZYFIWGHsXRdLUWrzBIQzBKM/s400/DSCN4712.JPG" title="" width="400" /></a></div>
<i><span style="font-family: georgia;">e unirla alla crema al latte, </span></i><i style="font-family: "trebuchet ms", sans-serif;"><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkscPj9Kquwm9lsdoGnzfTDnow0RwP1GuuX3ubiyn5HYfD1R4SE6FzQc_OITAz1AzU93zj513_C-jBwefz6ahigMKPykpjy0N2JwkU9rdyBZP6NCNEOqAio9__N6mrqnrTZaBTxrmTp4/s1600/DSCN4713.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="571" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkscPj9Kquwm9lsdoGnzfTDnow0RwP1GuuX3ubiyn5HYfD1R4SE6FzQc_OITAz1AzU93zj513_C-jBwefz6ahigMKPykpjy0N2JwkU9rdyBZP6NCNEOqAio9__N6mrqnrTZaBTxrmTp4/s400/DSCN4713.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><i>facendo attenzione a mescolare dal basso verso l'alto, per non far smontare la panna, fino ad amalgamare gli ingredienti ed ottenere una crema al latte vellutata.</i></span><i style="font-family: "trebuchet ms", sans-serif;"><br /></i>
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-20797503617943872612023-06-28T23:58:00.000+02:002023-06-28T23:58:26.760+02:00GELATO ALLA PANNA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: georgia; font-size: medium;"><span face=""trebuchet ms" , sans-serif"><b><i>Il Gelato alla Panna è il gelato più semplice da preparare e forse il più buono da mangiare. E' semplicemente un mix di latte e panna aromatizzata ottimo da mangiare da solo, ma anche da accompagnare<span><a name='more'></a></span> a qualsiasi altra cosa. </i></b></span><span face=""trebuchet ms" , sans-serif"><b><i>Il Gelato alla Panna piace proprio a tutti garantito, provate a farlo bastano 5 minuti più naturalmente il tempo di congelazione.</i></b></span></span><br />
<h2 style="text-align: center;"><b><i><span style="color: red; font-family: trebuchet; font-size: x-large;">GELATO ALLA PANNA</span></i></b></h2>
<span style="font-family: georgia;"><i><span face=""trebuchet ms" , sans-serif" style="color: red;"><b>Ingredienti per circa 600 g</b></span><br />
<span face=""trebuchet ms" , sans-serif">400 ml di latte (preferibilmente intero)</span><br />
<span face=""trebuchet ms" , sans-serif">200 ml di panna</span><br />
<span face=""trebuchet ms" , sans-serif">150 g di zucchero</span><br />
<span face=""trebuchet ms" , sans-serif">vanillina</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif" style="color: red;"><b>Procedimento</b></span><br />
<span face=""trebuchet ms" , sans-serif">Mettere su fuoco in un pentolino tutti gli ingredienti e mescolare fino al primo bollore; quindi spegnere e lasciare raffreddare.</span></i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>Per chi ha la gelatiera basta metterlo in questa ed è fatto. Per chi come me che fa i gelati senza gelatiera basta mettere il composto in un contenitore </i></span><span face=""trebuchet ms" , sans-serif"><i><br /></i></span>
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>e lasciarlo in freezer per un'ora poi tirarlo fuori e rompere i ghiacci che si sono formati, rifare la stessa operazione per altre due volte e, poi godetevi il vostro gelato.</i></span><span face=""trebuchet ms" , sans-serif"><i><br /></i></span>
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<span style="font-family: georgia;"><i>Io ho aggiunto delle amarene fatte in casa, buonissimo.</i><br />
<i>Ho servito quest'ottimo gelato nel <a href="http://www.poloplast.it/it/articoli/45/2_12_MINI-DESSERT-DORICO-120-cc-PS-VERDE-VETRO.html" target="_blank">Mini Dessert Dorico della Poloplast</a>.</i></span><div class="separator" style="clear: both; text-align: center;">
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-25447963034722015562023-06-15T22:23:00.000+02:002023-06-15T22:23:47.574+02:00CECI E MELANZANE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: georgia; font-size: medium;"><span face=""trebuchet ms" , sans-serif"><b><i>Ceci e Melanzane sono un primo piatto buono e sostanzioso con verdura e legumi, se si aggiunge del pane tostato abbiamo un piatto completo e gustoso. Possiamo anche preparalo come secondo piatto e gustarlo sia caldo che freddo, o come antipasto o contorno per carne <span><a name='more'></a></span></i></b></span><b><i>o formaggio o addirittura possiamo condire pasta o riso, con il suo sughetto piccante sarà certamente apprezzato. Insomma il piatto di Ceci e Melanzane è un piatto versatile, completo, perfetto per ogni occasione e veloce da preparare.</i></b></span><br />
<h2 style="text-align: center;"><b><i><span style="font-family: inherit;"> </span><span style="color: red; font-family: trebuchet; font-size: x-large;">CECI E MELANZANE</span></i></b></h2>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif" style="color: red;"><b><i>Ingredienti</i></b></span><br />
<span face=""trebuchet ms" , sans-serif"><i>200 g di ceci lessati</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>2 melanzane medie</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>15 pomodorini</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>1 spicchio d'aglio</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>1 peperoncino</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>prezzemolo</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>sale q.b.</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i><br /></i></span>
<span face=""trebuchet ms" , sans-serif" style="color: red;"><i><b>Procedimento</b></i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>Lavare, spuntare le melanzane e tagliarle a cubetti. Tagliare i pomodorini e, se preferite togliete la pellicina sbollentandoli un attimo.</i></span><br />
</span><span face=""trebuchet ms" , sans-serif"><i><span style="font-family: georgia;">In un'ampia padella mettere a cuocere per 10/15 minuti le melanzane con un filo d'olio a fuoco medio rigirandole di tanto in tanto,</span> </i></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIICBJfzRugg4wvaWCA0g4Lc-yGy6renVKUfdw3p0rO5CaApgGr0lkknW3rKvlPeCkUBSZwlf2zhAbsmRKCrwIZkCkAagEb2H9Ch_EQ8Lwn5Ok85chcSGuPJjvF7RqRjVCbLxsqs6D1E/s1600/DSCN9141.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="530" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIICBJfzRugg4wvaWCA0g4Lc-yGy6renVKUfdw3p0rO5CaApgGr0lkknW3rKvlPeCkUBSZwlf2zhAbsmRKCrwIZkCkAagEb2H9Ch_EQ8Lwn5Ok85chcSGuPJjvF7RqRjVCbLxsqs6D1E/s400/DSCN9141.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>poi spegnere e mettere da parte.</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>In un'altra padella mettere 2 cucchiai di olio, l'aglio e il peperoncino spezzettati, </i></span></span><br />
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<span face=""trebuchet ms" , sans-serif"><i><span style="font-family: georgia;">lasciare imbiondire l'aglio poi aggiungere i pomodorini,</span> </i></span><br />
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i> salare e lasciare cuocere per 10 </i></span><i>minuti,</i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>quindi aggiungerla alle melanzane, </i></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaInotjZF-gB0-kFcIkmUcB98llvbd8xztIqyp5-93-Vn8n6sVi6YXRoHNmgVLBCTuWRoLYwXAe8N3CgoWOn7QwWhZ31tMlXtsxW1837gigt9R7LcEM6oAXf46QIfawpVLdRkXWfO6YCc/s1600/DSCN9150.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="421" data-original-width="530" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaInotjZF-gB0-kFcIkmUcB98llvbd8xztIqyp5-93-Vn8n6sVi6YXRoHNmgVLBCTuWRoLYwXAe8N3CgoWOn7QwWhZ31tMlXtsxW1837gigt9R7LcEM6oAXf46QIfawpVLdRkXWfO6YCc/s400/DSCN9150.JPG" width="400" /></a></div>
<span face=""trebuchet ms" , sans-serif"><i><span style="font-family: georgia;">rimescolare, coprire e far cuocere per 10 minuti,</span> </i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>così i sapori si amalgamano bene. Aggiungere i ceci e lasciare insaporire per qualche minuto. </i></span><br />
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<span face=""trebuchet ms" , sans-serif"><i><span style="font-family: georgia;">Aggiustate di sale, spegnere e aggiungere del prezzemolo tritato</span>.</i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>Ora potete servire i ceci e melanzane così o aggiungere dei pezzetti di pane tostato o.................</i></span><br />
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-85984085022001232752023-05-24T00:10:00.003+02:002023-06-28T23:20:40.590+02:00TIRAMISU' AL LIMONE SENZA SAVOIARDI<div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiVizh6PVZwSAw4G1B4aiIKvrsji4uHXHVBm7oCc_wjhWp6C4bO7rPza6K14SxGbC7TnrFBMg0VytkuBDEXge5lNJJqdTKQ6nmg_qtSLwoS6DvpB3iiBLRDuNUoJ3JiE6_VcERhRpL3kcmRaK9Le399JdM4PbA6hw3WQ4Wx0w9YCUozeQlgg9J2Do/s640/DSCN8379.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiVizh6PVZwSAw4G1B4aiIKvrsji4uHXHVBm7oCc_wjhWp6C4bO7rPza6K14SxGbC7TnrFBMg0VytkuBDEXge5lNJJqdTKQ6nmg_qtSLwoS6DvpB3iiBLRDuNUoJ3JiE6_VcERhRpL3kcmRaK9Le399JdM4PbA6hw3WQ4Wx0w9YCUozeQlgg9J2Do/w640-h480/DSCN8379.JPG" width="640" /></a></div><i><br /></i></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><i>Il Tiramisù al Limone è la versione estiva del classico dessert amato da tutti il Tiramisù, </i></b></span><b><i><span style="font-family: georgia; font-size: medium;">un dolce al cucchiaio fresco e profumato al gusto di limone. In questo caso ho usato le uova perché freschissime ma,<span><a name='more'></a></span> </span><span style="font-family: georgia; font-size: medium;">possiamo anche farne a meno, inoltre non ho usato i classici savoiardi, ma dei semplici biscotti inzuppati nel succo di limone.</span></i></b></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><h2 style="text-align: left;"><i><span style="font-family: trebuchet; font-size: x-large;"><span style="color: red;">TIRAMISU' AL LIMONE SENZA SAVOIARDI</span> </span></i></h2></blockquote></blockquote><div style="text-align: left;"><span style="font-family: georgia;"> <span style="color: red;"><i><b>Ingredienti</b></i></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>200 g di biscotti tipo Oro Saiwa</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>250 g di mascarpone</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>2 uova</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>1 limone succo e buccia</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>60 gr. di zucchero</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><br /></i></span></div><div style="text-align: left;"><span style="color: red; font-family: georgia;"><i><b>Ingredienti per la bagna</b></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>succo di 2 limoni circa 150 ml</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>40 g di zucchero</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><br /></i></span></div><div style="text-align: left;"><span style="color: red; font-family: georgia;"><i><b>Procedimento</b></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>Preparare la bagna, sciogliere lo zucchero nel succo del limone riscaldandolo un pò e metterlo da parte. </i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span><i>Montare i tuorli delle uova con lo zucchero fino a quando non si ottiene un composto chiaro e spumoso, </i></span><i>poi aggiungere il mascarpone sempre mescolando, la buccia del limone grattugiata e il succo,</i></span><i style="font-family: georgia;"> </i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvR-1m8syNuEhfN6Cl0iXGboNp2QCCLszqHXT8CLhIa5bon74V6K5Z6diI6jap9NGqRJ9FlJsBQTYdOv6sTqBs3ihvDRkqn9gtypKbL5b7HyizUXPyAHXLDr2G19LiYKorGoKbNlQ3EFyyMcgMjMNGXCF_HFTLjiJPWaEICJm0EAnRq_Xs_sCg_1H/s640/DSCN8365.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvR-1m8syNuEhfN6Cl0iXGboNp2QCCLszqHXT8CLhIa5bon74V6K5Z6diI6jap9NGqRJ9FlJsBQTYdOv6sTqBs3ihvDRkqn9gtypKbL5b7HyizUXPyAHXLDr2G19LiYKorGoKbNlQ3EFyyMcgMjMNGXCF_HFTLjiJPWaEICJm0EAnRq_Xs_sCg_1H/w400-h300/DSCN8365.JPG" width="400" /></a></div><i><span style="font-family: georgia;">mescolare bene per amalgamare tutti gli ingredienti. Montare a neve gli albumi e aggiungerli al composto con il mascarpone mescolando gli ingredienti dal basso in alto non far smontare gli albumi. </span></i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjURGE28B7Oa2_yENuK-oC0vJl7DN67UQH1Yd2jmpzIT2HglTmxvIvtpiUtI30EFyUse4ec0gj4YPCKyubdnkN481M51JdrmmyKZWWCiOM-2JPy2WOv-3nmWhiivO8YTa6Xb2hZHh6giRpttgTGiGgStFZnINU2vw-Gw8GMN5GXyeo_v31b0kH1FD/s544/DSCN8366.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="544" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjURGE28B7Oa2_yENuK-oC0vJl7DN67UQH1Yd2jmpzIT2HglTmxvIvtpiUtI30EFyUse4ec0gj4YPCKyubdnkN481M51JdrmmyKZWWCiOM-2JPy2WOv-3nmWhiivO8YTa6Xb2hZHh6giRpttgTGiGgStFZnINU2vw-Gw8GMN5GXyeo_v31b0kH1FD/w400-h326/DSCN8366.JPG" width="400" /></a></div><i style="font-family: georgia;">Ora assembliamo il Tiramisù, bagnare i biscotti nella bagna e formare uno strato nella pirofila prescelta, </i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4PUQiKV3ouvPMvh4JsXZa8mS6OkEzIZA30eedJvTJmhncqOvdbD2XJjwoSu-qIffqxdGRLYyST1XM8LKp-gVtRL6iTGhgDTeKDr2kK30MLWW9uR_0IqEyeChK2xCKHy9cHiOlWMhVwjaHAaBC_vVltWcLW_gWuIi94G3v17UX-WCLkB6JXa-t3EN/s583/DSCN8369.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="461" data-original-width="583" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4PUQiKV3ouvPMvh4JsXZa8mS6OkEzIZA30eedJvTJmhncqOvdbD2XJjwoSu-qIffqxdGRLYyST1XM8LKp-gVtRL6iTGhgDTeKDr2kK30MLWW9uR_0IqEyeChK2xCKHy9cHiOlWMhVwjaHAaBC_vVltWcLW_gWuIi94G3v17UX-WCLkB6JXa-t3EN/w400-h316/DSCN8369.JPG" width="400" /></a></div><i style="font-family: georgia;">ricoprire i biscotti con un terzo del composto di mascarpone, </i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTA_tnGt6n0HbGfnOvNZYxKdNcrXCn-nV7lsUMqoixOaJXX9oe5xFsFw-1_yaEWfmKcTheoWI4XiKJkqC9vgFGc2go4g6NDKdmutkOMgsLp2NWO8Ousta2Q3Wvl2HJNxtTg1zK5lyvUYC7nFCIfXTuCydL5ZQijW8lY3Zub8LW7VdL61MjdotffMN3/s588/DSCN8370.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="588" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTA_tnGt6n0HbGfnOvNZYxKdNcrXCn-nV7lsUMqoixOaJXX9oe5xFsFw-1_yaEWfmKcTheoWI4XiKJkqC9vgFGc2go4g6NDKdmutkOMgsLp2NWO8Ousta2Q3Wvl2HJNxtTg1zK5lyvUYC7nFCIfXTuCydL5ZQijW8lY3Zub8LW7VdL61MjdotffMN3/w400-h294/DSCN8370.JPG" width="400" /></a></div><i style="font-family: georgia;">poi fare un secondo strato di biscotti, ancora uno strato di composto di mascarpone. </i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rOA9FQW63W00-51dUt0lFAk4CX8bhb6Z8V3GFTKphW19ci-3gnj5Ob4SgK4SH-DsCD46nQtpRAAF5A3J3QS3YJQc7Bt98S5U8lUD2Tr3Pa_yhxuH6SmMw6Jm3agOf41VjiglpHWM7Nb0crdSPhgAW579rFgexvmNDJ4pmGVrI6tQkRUkge4unChL/s640/DSCN8373.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rOA9FQW63W00-51dUt0lFAk4CX8bhb6Z8V3GFTKphW19ci-3gnj5Ob4SgK4SH-DsCD46nQtpRAAF5A3J3QS3YJQc7Bt98S5U8lUD2Tr3Pa_yhxuH6SmMw6Jm3agOf41VjiglpHWM7Nb0crdSPhgAW579rFgexvmNDJ4pmGVrI6tQkRUkge4unChL/w400-h300/DSCN8373.JPG" width="400" /></a></div><i style="font-family: georgia;">Un ultimo strato di biscotti e di mascarpone, infine decorare con buccia di limone grattugiata o fettine di limone o come più vi piace.</i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDe6dyFgQecVsDDnoXFa2JokzJm3lpMAm0KQPDAS7Ly1m1tj60hPJw1Qbpzg0HH12emirZL8etTICymC7ni6-Q_OB_XNsARdOtvwU4lqOEi1fnlrFaOQeY2ATC3xMAZZ3fm5CkB_WLfDlMyl5iWFVKmE4etuaHEpLFruTE6yfWgy7sgEUjrRAsgJP/s640/DSCN8375.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDe6dyFgQecVsDDnoXFa2JokzJm3lpMAm0KQPDAS7Ly1m1tj60hPJw1Qbpzg0HH12emirZL8etTICymC7ni6-Q_OB_XNsARdOtvwU4lqOEi1fnlrFaOQeY2ATC3xMAZZ3fm5CkB_WLfDlMyl5iWFVKmE4etuaHEpLFruTE6yfWgy7sgEUjrRAsgJP/w400-h300/DSCN8375.JPG" width="400" /></a></div><i style="font-family: georgia;">A questo punto mettere in frigo fino al momento di servire questo goloso Tiramisù al limone senza savoiardi. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEgM1aA1EFXbrdJGHMdyHL6xNs_TpaSxh28fLQq1h5GJzKCBCc64i7HVqMK6a5PIH8RpSnpIXndUk3idsf65t-_gOVa3vMCtC7fVzd_r_Wxs2s8Jm3Ib-UiVAt7c_E9tiLl_Eo8MPl9jc5BgFG2kl_jZPgXVRiwJ2JgT8Ho3-IIFOb7VwzXaubetS/s640/DSCN8380.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEgM1aA1EFXbrdJGHMdyHL6xNs_TpaSxh28fLQq1h5GJzKCBCc64i7HVqMK6a5PIH8RpSnpIXndUk3idsf65t-_gOVa3vMCtC7fVzd_r_Wxs2s8Jm3Ib-UiVAt7c_E9tiLl_Eo8MPl9jc5BgFG2kl_jZPgXVRiwJ2JgT8Ho3-IIFOb7VwzXaubetS/w400-h300/DSCN8380.JPG" width="400" /></a></div><div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-22760257552691634062023-04-18T22:55:00.000+02:002023-04-18T22:55:41.758+02:00BISCOTTI AL MIELE<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="line-height: 18.2px; padding: 0px;"><span style="color: #333333; font-family: georgia; font-size: medium;"><strong><em><span face=""trebuchet ms" , sans-serif">Questi Biscotti al Miele sono deliziosi biscotti annoverati tra i biscotti natalizi, sono molto friabili e profumati. Se li facciamo in occasione del Natale possiamo impreziosirli <span><a name='more'></a></span>decorandoli con glassa di zucchero e codette zuccherate </span></em></strong><strong><em><span face=""trebuchet ms" , sans-serif">colorate io, li ho lasciati così, semplici, tanto finiscono in un baleno, li mangiamo sia a colazione con il latte che a merenda con il thè o un succo di frutta.</span></em></strong></span><br />
<h2 style="text-align: center;"><strong><em><span style="color: red; font-family: trebuchet; font-size: x-large;">BISCOTTI AL MIELE</span></em></strong></h2>
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<i><span face=""trebuchet ms" , sans-serif" style="color: red; font-family: georgia;"><b>Ingredienti</b></span></i></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>450 g di farina 00</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>50 g di fecola di patate</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>100 g di zucchero</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>50 g di burro</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>4 cucchiai di olio</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>4 cucchiai colmi di miele millefiori</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>1 uovo</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>1 bustina di lievito</i></span></div>
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<strong><em><span face=""trebuchet ms" , sans-serif" style="color: red; font-family: georgia;">Procedimento</span></em></strong></div>
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<em><span face=""trebuchet ms" , sans-serif" style="font-family: georgia;">Accendere il forno a 180°.</span></em></div>
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<em><span face=""trebuchet ms" , sans-serif" style="font-family: georgia;">In un'ampia ciotola mettere tutti i liquidi (uova, miele, olio, burro fuso), mescolare e aggiungere lo zucchero, di seguito la fecola, il lievito e la farina.</span></em></div>
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<em><span face=""trebuchet ms" , sans-serif" style="font-family: georgia;">Impastare bene per amalgamare tutti gli ingredienti.</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwSxCMwxCA8bp4wRLgwEj7DY_Sz-gdTvEZLqVoYPZtKc3I9CLVOMwDWSGO0fKfnk86Li81OkJrhViIMBTacu0zDgGJnQI_0Bzh_5zU6_byw73i8NDqu23JpXwr16G38kIFE3WghfVrI5W/s1600/biscottimiele+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwSxCMwxCA8bp4wRLgwEj7DY_Sz-gdTvEZLqVoYPZtKc3I9CLVOMwDWSGO0fKfnk86Li81OkJrhViIMBTacu0zDgGJnQI_0Bzh_5zU6_byw73i8NDqu23JpXwr16G38kIFE3WghfVrI5W/s1600/biscottimiele+%25282%2529.JPG" width="400" /></a></div>
</div><div style="color: #333333; line-height: 18.2px; padding: 0px;"><em><span face=""trebuchet ms" , sans-serif" style="font-family: georgia;">Stendere la pasta formando una sfoglia di circa 5 mm., dare la forma che più si preferisce</span></em><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIteUMWXMMXOOtVJl9OhZwM2aLtAOJifGM0a7xzhmgCgwEfuxrFkCaBKeDO_hS78mectJMU5PPb5gV2KL8YkhZBXDk2nAZn4uXeSUUKE6AB-Z4soTZjzFpOnlVNKiuQiUeuYIfsVinTpD/s1600/biscottimiele+%25283%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIteUMWXMMXOOtVJl9OhZwM2aLtAOJifGM0a7xzhmgCgwEfuxrFkCaBKeDO_hS78mectJMU5PPb5gV2KL8YkhZBXDk2nAZn4uXeSUUKE6AB-Z4soTZjzFpOnlVNKiuQiUeuYIfsVinTpD/s1600/biscottimiele+%25283%2529.JPG" width="400" /></a></div>
<em><span face=""trebuchet ms" , sans-serif" style="font-family: georgia;">e mettere questi biscotti su una teglia ricoperta di carta da forno.</span></em><br />
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<span style="font-family: georgia;"><i style="line-height: 18.2px;">Ne ho fatto qualcuno anche aggiungendo gocce di cioccolato all'impasto.</i></span><br />
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<em><span face=""trebuchet ms" , sans-serif" style="font-family: georgia;">Infornare a 180° per 20 minuti. </span></em></div><div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.2px; padding: 0px;">
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-68151276920734487232023-04-13T23:28:00.000+02:002023-04-13T23:28:27.781+02:00PASTA FRESCA ALL'UOVO<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt1l9W0hcGBMNWDtb-ezPRHUHo3M7eAnjjm41h22Zj3zcdgnXJWLBH7QSE1xu5NToAvsAKH6ziWcxsj4IiWwP8mWWHuxsNjLETjczlf1DX3hgmuO84bu0hTHV4dSVesshy288pu5j_8sQ/s1600/pasta-fresca2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt1l9W0hcGBMNWDtb-ezPRHUHo3M7eAnjjm41h22Zj3zcdgnXJWLBH7QSE1xu5NToAvsAKH6ziWcxsj4IiWwP8mWWHuxsNjLETjczlf1DX3hgmuO84bu0hTHV4dSVesshy288pu5j_8sQ/s1600/pasta-fresca2.jpg" width="640" /></a></div>
<br /><span style="font-family: georgia; font-size: medium;"><strong><em><span face="Trebuchet MS, sans-serif"><span style="color: #333333;"><span style="line-height: 18.2px;">Fare la Pasta Fresca all'Uovo in casa è storia antica, ma oggi a causa del tempo che pare non sia mai abbastanza, sono ben poche le donne che si dilettano a fare un piatto di tagliatelle con la pasta fatta in casa. Vi assicuro care amiche che ci </span></span></span></em></strong><strong><em><span face="Trebuchet MS, sans-serif"><span style="color: #333333;"><span style="line-height: 18.2px;">vuole meno tempo a fare in casa <span><a name='more'></a></span>la pasta (specialmente se usiamo una macchinetta tirapasta) che scendere e andare a comprarla, senza tener conto che il gusto di quella fatta in casa neanche si può comparare con quella industriale.</span></span></span></em></strong></span><br />
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<h2 style="text-align: center;"><b><i><span style="color: red; font-family: trebuchet; font-size: x-large;"> PASTA FRESCA ALL'UOVO</span></i></b></h2>
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<em><b><span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia;">Ingredienti per 4 persone</span></b></em></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">300 g di farina</span></em></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">3 uova</span></em></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">sale</span></em></div>
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<strong><em><span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia;">Procedimento</span></em></strong></div>
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<em><span face="Trebuchet MS, sans-serif"><span style="font-family: georgia;">Setacciare la farina su una spianatoia e al centro mettere le uova e un pizzico di sale</span>.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglHrcl7LcfN8QmITUmFNwCmUvamDMphwWjBgNNZjqDjq8sZ4keWgT2c61vD9JJL2qywPGDOrQi5ZyviJx_8D_OKYMnuF1FTmWRmbADtMeIaHiUi4TcWEVGQhkqo-BKvN75o7b8G5RcHbR/s1600/pasta-fresca.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglHrcl7LcfN8QmITUmFNwCmUvamDMphwWjBgNNZjqDjq8sZ4keWgT2c61vD9JJL2qywPGDOrQi5ZyviJx_8D_OKYMnuF1FTmWRmbADtMeIaHiUi4TcWEVGQhkqo-BKvN75o7b8G5RcHbR/w400-h243/pasta-fresca.jpg" width="400" /></a></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Sbattere con una forchetta le uova e iniziare ad incorporare la farina, partendo dai bordi.</span></em></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Lavorare il composto con le mani facendo amalgamare gli ingredienti per 15/20 minuti. Continuare in questo modo tirando la pasta, riavvolgendola su se stessa e schiacciandola con i pugni fino ad ottenere un impasto omogeneo.</span></em></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">La pasta dovrà essere liscia, elastica e piuttosto soda, formare una palla, avvolgerla nella pellicola e farla riposare per 30 minuti.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EyuFihdFF1tLrOkrKaDUu-SsG8R35ebK3Lm9pKcm2kjariN-ybm2kNqhrEsBGA_eUvrHskGmIxA6zcTyW6PUBbBNCK9u6zAchNSswQJ0uoms-DI4gZi2CRDkmSQmwutiZWZ3lPaQWAKz/s1600/pasta-fresca2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EyuFihdFF1tLrOkrKaDUu-SsG8R35ebK3Lm9pKcm2kjariN-ybm2kNqhrEsBGA_eUvrHskGmIxA6zcTyW6PUBbBNCK9u6zAchNSswQJ0uoms-DI4gZi2CRDkmSQmwutiZWZ3lPaQWAKz/s1600/pasta-fresca2.jpg" width="400" /></a></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Riprendere quindi la pasta, dividerla in vari panetti più piccoli e stendere le sfoglie.</span></em></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">La sfoglia può essere tirata a mano, con il matterello o con la tirasfoglie.<br />Nel primo caso, l’impasto va ripreso e lavorato per alcuni minuti prima di stendere le sfoglie.</span></em></div>
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<em><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Ovviamente per chi ha la macchina per la pasta tutto risulta più semplice e meno faticoso, infatti pasta fare il panetto di pasta dividerlo in 3 porzioni e poi passarlo nella macchinetta almeno 3/4 volte riducendo man mano lo spessore tra i due rulli fino ad arrivare alla penultima tacca (questa uso io) o se vi piace più sottile l'ultima, per ricavarne la sfoglia finale e, a questo punto è pronta per essere trasformata nel formato scelto.</span></em></div>
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-3303676051669750522023-04-09T22:33:00.000+02:002023-04-09T22:33:25.563+02:00TORTA AL CIOCCOLATO FONDENTE SENZA FARINA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCE-z5cyK3h4SivawfI6BUBOtogpEbD3W_hXlG98wJI7Li1kk9FEw7ImcC97VrNU5nICkWQeJIjclBFbdSIpWLt06ugq2sFA0uLViDr_XKCYiAGfzrWamngKk74VIopzcFfGhmNQHsp1g/s1600/DSCN5545.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="TORTA AL CIOCCOLATO FONDENTE SENZA FARINA" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCE-z5cyK3h4SivawfI6BUBOtogpEbD3W_hXlG98wJI7Li1kk9FEw7ImcC97VrNU5nICkWQeJIjclBFbdSIpWLt06ugq2sFA0uLViDr_XKCYiAGfzrWamngKk74VIopzcFfGhmNQHsp1g/s640/DSCN5545.JPG" title="" width="640" /></a></div>
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<span style="font-family: georgia; font-size: medium;"><span face=""trebuchet ms" , sans-serif"><b><i>La Torta al Cioccolato Fondente Senza Farina è una delle torte più buone che si possano assaggiare, naturalmente per chi che come me adora il cioccolato fondente. E' una torta </i></b></span><span face=""trebuchet ms" , sans-serif"><b><i>morbida e cremosa che si scioglie letteralmente in bocca facendoci assaporare il gusto deciso del cioccolato fondente. Ottima soluzione per riciclare le uova di cioccolato che <span><a name='more'></a></span></i></b></span><span face=""trebuchet ms" , sans-serif"><b><i>puntualmente rimangono in casa dopo le feste pasquali. Una torta decisamente golosa adatta a tutti anche anche ai celiaci non contiene farina piacerà a tutti e tutti la potranno gustare e apprezzare. Inoltre ho aggiunto per un gusto ancor più deciso l'</i></b></span><i><span face=""trebuchet ms" , sans-serif"><b><a href="https://flavourart.com/it/compra-online/aromi/dolci/aroma-brandy/" target="_blank">Aroma Brandy della Flavourart</a>, non abbiate paura ad usarlo è solo un aroma, ai bambini non farà male.</b></span></i></span><br />
<h2 style="text-align: center;"><b><i><span style="color: red; font-family: trebuchet; font-size: x-large;"> TORTA AL CIOCCOLATO FONDENTE SENZA FARINA</span></i></b></h2>
<span style="font-family: georgia;"><i><span face=""trebuchet ms" , sans-serif" style="color: red;"><b>Ingredienti</b></span><br />
<span face=""trebuchet ms" , sans-serif">200 g di cioccolato fondente</span><br />
<span face=""trebuchet ms" , sans-serif">3 uova</span><br />
<span face=""trebuchet ms" , sans-serif">150 g di zucchero</span><br />
<span face=""trebuchet ms" , sans-serif">80 g di margarina</span><br />
<span face=""trebuchet ms" , sans-serif">1 cucchiaio di fecola di patate</span><br />
<span face=""trebuchet ms" , sans-serif">1 cucchiaio di cacao</span><br />
<span face=""trebuchet ms" , sans-serif"><b><a href="https://flavourart.com/it/compra-online/aromi/dolci/aroma-brandy/" target="_blank">Aroma Brandy della Flavourart</a></b></span><br />
<span face=""trebuchet ms" , sans-serif">Zucchero a velo vanigliato q.b.</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif" style="color: red;"><b>Procedimento</b></span><br />
<span face=""trebuchet ms" , sans-serif">Accendere il forno a 180°. Foderare uno stampo di 22 cm. con carta da forno bagnata e ben strizzata. </span><span>Sciogliere in microonde o a bagnomaria il cioccolato fondente con la margarina. </span></i></span><br />
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<span style="font-family: georgia;"><i>Montare le uova con lo zucchero </i></span><br />
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<span style="font-family: georgia;"><i>fino ad ottenere un composto chiaro e spumoso, </i></span><br />
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<span style="font-family: georgia;"><i>quindi sempre montando aggiungere il cioccolato fondente, </i></span><br />
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<span style="font-family: georgia;"><i>l'<i><span face=""trebuchet ms" , sans-serif"><b><a href="https://flavourart.com/it/compra-online/aromi/dolci/aroma-brandy/" target="_blank">Aroma Brandy</a></b></span></i>, </i></span><br />
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<i><span style="font-family: georgia;">la fecola e il cacao, </span></i><br />
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<span style="font-family: georgia;"><i>amalgamare bene tutti gli ingredienti. </i></span><br />
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<span style="font-family: georgia;"><i>Versare il composto nello stampo già ricoperto di carta da forno </i></span><br />
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<span style="font-family: georgia;"><i>e infornare la Torta al Cioccolato Fondente senza Farina per 35/40 minuti a 180° in modalità statica, prima di sfornare fare la prova stecchino. </i></span><br />
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<i><span style="font-family: georgia;">Sfornare e lasciare raffreddare bene prima di toglierla dallo stampo anche se sarà facile se avete ricoperto lo stampo con la carta da forno. Spolverizzare con zucchero a velo vanigliato. </span></i><br />
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<i><span style="font-family: georgia;">Ora servite la Torta al Cioccolato Fondente Senza Farina e, attenzione, andrà a ruba e se non state attente non riuscirete neanche ad assaggiarla, è irresistibile!!!!</span></i><br />
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<span style="font-family: georgia;"><i>Una Torta al Cioccolato super golosa al profumo di brandy grazie all'</i><i><span face=""trebuchet ms" , sans-serif"><b><a href="https://flavourart.com/it/compra-online/aromi/dolci/aroma-brandy/" target="_blank">Aroma Brandy della Flavourart</a></b></span></i></span><br />
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-75352162526690144322023-04-07T23:59:00.001+02:002023-04-09T22:15:17.211+02:00CASATIELLO NAPOLETANO<div dir="ltr" style="text-align: left;" trbidi="on">
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<em><strong><span face="Trebuchet MS, sans-serif"><br /></span></strong></em></div>
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<span style="font-family: georgia; font-size: medium;"><em><strong><span face="Trebuchet MS, sans-serif">Il Casatiello Napoletano è la torta salata più famosa che si prepara a Napoli nel periodo di Pasqua. In effetti, sono due le torte salate che si preparano nel periodo di Pasqua il Casatiello e il <a href="http://cucinateresa.blogspot.it/2014/04/tortano.html" target="_blank">Tortano</a>, spesso sono nomi usati come sinonimi, in realtà sono diversi e si differenziano per il modo in cui vengono usate le uova, simbolo della Pasqua. Nel <a href="http://cucinateresa.blogspot.it/2014/04/tortano.html" target="_blank">Tortano</a> <span><a name='more'></a></span>le uova vengono cotte e messe nel ripieno, nel Casatiello non vanno </span></strong></em><em><strong><span face="Trebuchet MS, sans-serif">nel ripieno, ma crude e intere ben visibili sul rustico chiuse con una croce di pasta. </span></strong></em><em><strong><span face="Trebuchet MS, sans-serif">Il Casatiello Napoletano con il suo abbondante ripieno si presenta come un rustico sostanzioso ottimo sia caldo che freddo infatti, è tradizione portarlo come colazione a sacco per la gita del giorno di Pasquetta.</span></strong></em></span></div>
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<em style="color: #333333;"><strong><span style="font-family: georgia; font-size: medium;">Dose per uno stampo a ciambella da 30 cm.</span></strong></em><br />
<em style="color: #333333;"><strong><span face="Trebuchet MS, sans-serif"><br /></span></strong></em><h2 style="text-align: center;"><span><i><span style="color: #333333; font-family: inherit;"> </span><span style="color: red; font-family: trebuchet; font-size: x-large;">CASATIELLO NAPOLETANO</span></i></span></h2>
<em style="color: #333333;"><strong><span face="Trebuchet MS, sans-serif"><br /></span></strong></em></div>
<div style="line-height: 18.2px; padding: 0px;">
<em><strong><span style="color: red; font-family: georgia;">Ingredienti per la pasta</span></strong></em></div><div style="color: #333333; line-height: 18.2px; padding: 0px;"><span style="font-family: georgia;"><i>300 gr di farina tipo 0</i></span></div>
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<span style="font-family: georgia;"><i>300 gr di farina tipo 00</i></span></div>
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<span style="font-family: georgia;"><i>250 ml di acqua</i></span></div>
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<span style="font-family: georgia;"><i>100 gr di strutto (io 100 ml di olio)</i></span></div>
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<span style="font-family: georgia;"><i>1 panetto di lievito di birra</i></span></div>
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<span style="font-family: georgia;"><i>sale, pepe q.b.</i></span></div>
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<span style="font-family: georgia;"><br /></span></div>
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<strong><em><span style="color: red; font-family: georgia;">Ingredienti per il ripieno</span></em></strong></div>
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<span style="font-family: georgia;"><i>300 gr di misto salumi</i></span></div>
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<span style="font-family: georgia;"><i>150 gr di provolone dolce</i></span></div>
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<span style="font-family: georgia;"><i>150 gr di provolone piccante</i></span></div>
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<span style="font-family: georgia;"><i>100 gr di pecorino</i></span></div>
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<span style="font-family: georgia;"><i>4 uova</i></span></div>
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<span style="font-family: georgia;"><i>pepe</i></span></div>
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<strong><em><span style="color: red; font-family: georgia;">Procedimento</span></em></strong></div>
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<em><span style="font-family: georgia;">Preparare la pasta sciogliendo il lievito nell'acqua tiepida e aggiungerlo alla farina dove avremo mescolato già il sale e il pepe. Lavorare a lungo finché non diventa una pasta morbida e compatta, formare una palla e metterla a lievitare per almeno due ore.</span></em></div>
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<div style="color: #333333; line-height: 18.2px; padding: 0px;"><em><span style="font-family: georgia;">Intanto prepariamo il ripieno, tagliare tutti i salumi e i formaggi a cubetti, grattugiare il pecorino.</span></em></div>
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<em><span style="font-family: georgia;">Ungere lo stampo a ciambella con lo strutto (io olio).</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wLLCx3Oe9gxKrcZzJaGSLqUTAH2Arz8HsymcGgaWZjiZtgMmu5Re8rr9k78PZCjsI-T-FKZ2rwxojFT0nc5NH6UOc9gsW8Vtok30eUxpBEd-GBtMHxILa7vA22htmcIkTWTPb8Ccn-DS/s1600/pizzarust+%25283%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wLLCx3Oe9gxKrcZzJaGSLqUTAH2Arz8HsymcGgaWZjiZtgMmu5Re8rr9k78PZCjsI-T-FKZ2rwxojFT0nc5NH6UOc9gsW8Vtok30eUxpBEd-GBtMHxILa7vA22htmcIkTWTPb8Ccn-DS/s1600/pizzarust+%25283%2529.JPG" width="400" /></a></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;"><em><span style="font-family: georgia;">Trascorso il tempo la palla avrà raddoppiato il volume, riprenderla e stenderla a rettangolo lasciandone un pò da parte per fare le croci sulle uova.</span></em></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;">
<em><span face="Trebuchet MS, sans-serif"><span style="font-family: georgia;">Ricoprire l'impasto con del pepe, con tutti i salumi e i formaggi tagliati e spolverizzate con il pecorino</span>. </span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_vvKY0AP7y-LsDClAzjZIATNePKLWzCaq2Nqgu620iED_NQqkeKbnzdtC_XaAg-SiQuzzDMViw6KXNfZhVhGuyarVzVD8Yhq5aPcuwbt96dcUkKEEINCmtzY6U208m4Zjo5jTYLcNxTN/s1600/casatiello+%25283%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_vvKY0AP7y-LsDClAzjZIATNePKLWzCaq2Nqgu620iED_NQqkeKbnzdtC_XaAg-SiQuzzDMViw6KXNfZhVhGuyarVzVD8Yhq5aPcuwbt96dcUkKEEINCmtzY6U208m4Zjo5jTYLcNxTN/s1600/casatiello+%25283%2529.JPG" width="400" /></a></div>
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<em><span style="font-family: georgia;">Partendo dal lato più lungo arrotolare la pasta formando un grosso rotolo. Mettere il rotolo nello stampo facendo attenzione a chiudere bene i lembi.</span></em></div>
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<div style="color: #333333; line-height: 18.2px; padding: 0px;"><em><span style="font-family: georgia;">Lavare e asciugare le uova, formare un incavo nella pasta e posizionare le uova che andrete a chiudere con due strisce ricavate dalla pasta che avevate messo da parte.Ungere il Casatiello per tutta la superficie con lo strutto (io olio).</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniYvVKDGTr-657iuI3s9atIXt-Et2oi1aUU5ka-DiWWYGHID6z1mRlo7eSvGNcU5VfWMj38lHZlrmMP-3ILwVvTyxvNI8alDcsTXH4USSmcdgKUmKP-VBzFTula2X9uJjC6NMjp8OKRLy/s1600/casatiello+%25281%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniYvVKDGTr-657iuI3s9atIXt-Et2oi1aUU5ka-DiWWYGHID6z1mRlo7eSvGNcU5VfWMj38lHZlrmMP-3ILwVvTyxvNI8alDcsTXH4USSmcdgKUmKP-VBzFTula2X9uJjC6NMjp8OKRLy/s1600/casatiello+%25281%2529.JPG" width="400" /></a></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;"><em><span style="font-family: georgia;">A questo punto la tradizione vuole che rimanga a lievitare tutta la notte, si prepara la sera del Venerdì Santo e si inforna il Sabato Santo, </span></em></div>
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<div style="color: #333333; line-height: 18.2px; padding: 0px;"><em><span style="font-family: georgia;">ma se non volete aspettare allora fatelo lievitare in un luogo caldo almeno tre ore, poi infornare a 180° per un'ora almeno, o comunque fino a che non sarà bello dorato.</span></em></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDAlGW0Ma1sHn8yaAh3DOamzLlZC8JcGFyvi_0l8IdVKqGWpmAQtVoXzpFriTK6MnAMaNDhYZDBLIvCm8pNneV1IXq6tTgL7AMqD55zyNwbcYu3nC6J_oot4BJzHBCOpr2oHZSbrTAQwJ/s1600/casatielloo+%25281%2529.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDAlGW0Ma1sHn8yaAh3DOamzLlZC8JcGFyvi_0l8IdVKqGWpmAQtVoXzpFriTK6MnAMaNDhYZDBLIvCm8pNneV1IXq6tTgL7AMqD55zyNwbcYu3nC6J_oot4BJzHBCOpr2oHZSbrTAQwJ/s1600/casatielloo+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interno CASATIELO NAPOLETANO</td></tr>
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-54841728274867005402023-04-05T23:13:00.001+02:002023-04-05T23:33:21.126+02:00ZUPPA DI COZZE<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuv2AAYxZF0d7rHvAYXFjRgWsfgQtPoi06mW5wziBGok6Lq3J69i2PGBLk7t2uco9x2D6iezUa2coNCBitu1hWh979lJA3Q5p9Fk1wL8jPuk47t7OIXfQ6AGI-FpuDrWIs__p3ZxW5VrhHXAXO0f63kCgN-Q1lBCf3klIATOSbH-ZOWvs78dLybLk/s640/normal_100-0025_IMG~0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuv2AAYxZF0d7rHvAYXFjRgWsfgQtPoi06mW5wziBGok6Lq3J69i2PGBLk7t2uco9x2D6iezUa2coNCBitu1hWh979lJA3Q5p9Fk1wL8jPuk47t7OIXfQ6AGI-FpuDrWIs__p3ZxW5VrhHXAXO0f63kCgN-Q1lBCf3klIATOSbH-ZOWvs78dLybLk/w640-h480/normal_100-0025_IMG~0.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;"><p style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><strong><em><span face="Trebuchet MS, sans-serif">L</span></em></strong><strong><em><span face="Trebuchet MS, sans-serif">a Zuppa di Cozze è un piatto tipicamente napoletano ed è una delle ricette più utilizzate per la cottura delle cozze. Gli ingredienti per la Zuppa di Cozze sono pochi e semplici come la sua <span></span></span></em></strong></span></p><a name='more'></a><span style="font-family: georgia; font-size: medium;"><strong><em><span face="Trebuchet MS, sans-serif">stessa preparazione. </span></em></strong></span><span style="font-family: georgia; font-size: medium;"><strong><em><span face="Trebuchet MS, sans-serif">Questo piatto può essere servito come antipasto (in piccole dosi), come primo piatto se lo si accompagna con crostini o come secondo piatto servito senza crostini.</span></em></strong></span><p></p>
</div><div style="line-height: 18.2px; padding: 0px;"><h2 style="text-align: center;"><span style="color: red; font-family: trebuchet; font-size: x-large;"><i>ZUPPA DI COZZE</i></span></h2>
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<strong><em><span style="color: red; font-family: georgia;">Ingredienti</span></em></strong></div>
<div style="color: #333333;"><i style="font-family: georgia;">1 Kg di cozze</i></div></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;">
<span style="font-family: georgia;"><i>300 g di pomodori freschi maturi pelati e privati dei semi</i></span></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;">
<span style="font-family: georgia;"><i>1 dl. d’olio d’oliva</i></span></div>
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<span style="font-family: georgia;"><i>1 spicchio d’aglio</i></span></div>
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<span style="font-family: georgia;"><i>1 ciuffetto di prezzemolo </i></span></div>
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<span style="font-family: georgia;"><i>sale e pepe</i></span></div>
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<span style="font-family: georgia;"><i>crostini</i></span></div>
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<em><strong><span style="color: red; font-family: georgia;">Procedimento</span></strong></em></div>
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<em><span style="font-family: georgia;">Spazzolare e lavare bene le cozze in acqua corrente e, lasciarle in acqua per una decina di minuti.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8acpYyMAvXU-aNOYn6n4HPDQyJLie5yHeJCll4KYGSyCoLQdpICNt_ifIOuldh75rEEiU9aqbZqOoGJoefcg4Ts8E5LcaElsUbn4vNQ5w-kkfYoyzOnq9pQuuJ83Fs5nzKJkVCSokMpF/s1600/DSCN2632.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8acpYyMAvXU-aNOYn6n4HPDQyJLie5yHeJCll4KYGSyCoLQdpICNt_ifIOuldh75rEEiU9aqbZqOoGJoefcg4Ts8E5LcaElsUbn4vNQ5w-kkfYoyzOnq9pQuuJ83Fs5nzKJkVCSokMpF/s1600/DSCN2632.JPG" width="400" /></a></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;"><em><span style="font-family: georgia;">Metterle , quindi in un tegame capiente coperte con un coperchio a fuoco vivo finchè le cozze non si aprono. Man mano che si aprono toglierle e metterle in un piatto da tenere al caldo.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16R7l7OIodniJWqDygyOKWw5xH79aXNblT0A2XwjjNxqU1vzW5fqncuujDvz77w_lGhyphenhyphen3FhGhlDri_DrxrmbqSs4StnGgcF64kckHtIbLnEc0wEOtn4eo-rJJW50q2SEwT8lHYHXM6lL8/s1600/DSCN2635.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16R7l7OIodniJWqDygyOKWw5xH79aXNblT0A2XwjjNxqU1vzW5fqncuujDvz77w_lGhyphenhyphen3FhGhlDri_DrxrmbqSs4StnGgcF64kckHtIbLnEc0wEOtn4eo-rJJW50q2SEwT8lHYHXM6lL8/s1600/DSCN2635.JPG" width="400" /></a></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;"><em><span style="font-family: georgia;">Filtrare il liquido rimasto e tenere da parte.</span></em></div>
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<em><span style="font-family: georgia;">Nella tegame dove abbiamo aperto le cozze, soffriggere l'aglio tritato e il peperoncino in due cucchiai di olio, aggiungere i pomodori tagliati a pezzetti, salare e far cuocere a fuoco moderato per 15 minuti.</span></em></div>
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<em><span style="font-family: georgia;">Trascorso il tempo aggiungere le cozze, il loro liquido, il prezzemolo tritato e lasciar insaporire per 10 minuti.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio5x8BxL0jAaTr1xtkP_eRCT17puLRa1ss4ica2AY-tSwL5dhJGGpGvCL2VpgIjatX4m9c3k1Un2fWQosTP9DaQchSEd1lwlBSR-Gy4hCpUsTAdAQcw6Q5vE5Dk8wFKw6m34BSmDegRvpi/s1600/DSCN2640.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio5x8BxL0jAaTr1xtkP_eRCT17puLRa1ss4ica2AY-tSwL5dhJGGpGvCL2VpgIjatX4m9c3k1Un2fWQosTP9DaQchSEd1lwlBSR-Gy4hCpUsTAdAQcw6Q5vE5Dk8wFKw6m34BSmDegRvpi/s1600/DSCN2640.JPG" width="400" /></a></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;"><em><span style="font-family: georgia;">Mettere i crostini nei piatti e, coprire con il sugo con le cozze e una spolverata di prezzemolo tritato.</span></em></div>
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-26816752874977136492023-03-18T23:31:00.000+01:002023-03-18T23:31:50.236+01:00TORTA DI CAROTE FARCITA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><b><i>La Torta di Carote questa volta è totalmente diversa, niente mandorle ma nocciole e farcita con confettura al mandarino, che con il suo sapore intenso si è rivelato un abbinamento davvero delizioso. La torta è ottima sia per i bambini che per gli </i></b></span><span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><b><i>adulti, è una torta <span><a name='more'></a></span>semplice preparata solo con prodotti genuini e senza burro, dal sapore delicato ottima per la colazione o per la merenda di tutta la famiglia. Leggera, soffice e dal sapore particolare di mandarino. Provatela e fatemi sapere ......</i></b></span><br />
<h2 style="text-align: center;"><span style="color: red; font-family: trebuchet; font-size: x-large;"><b><i>TORTA DI CAROTE FARCITA</i></b></span></h2>
<span face=""trebuchet ms" , sans-serif" style="color: red; font-family: georgia;"><b><i>Ingredienti per uno stampo di 24 cm.</i></b></span><br />
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>300 g di carote</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>250 g di nocciole</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>4 uova</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>200 g di zucchero</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>130 g di farina tipo 00</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>200 g di c</i></span><span face=""trebuchet ms", sans-serif"><i>onfettura al mandarino</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>50 ml di panna o liquore </i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>zucchero a velo q.b.</i></span></span><br />
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<span face=""trebuchet ms" , sans-serif" style="color: red; font-family: georgia;"><i><b>Procedimento</b></i></span><br />
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Foderare lo stampo con un foglio di carta da forno.</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>Spuntare le carote, pelarle, lavarle e grattugiarle.</i></span></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>Ridurre in polvere le nocciole.</i></span><br />
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Montare le uova con lo zucchero </i></span></span><br />
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<span face=""trebuchet ms" , sans-serif"><i><span style="font-family: georgia;">fino ad ottenere un composto gonfio e spumoso, incorporare le nocciole grattugiate,</span> </i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>poi la farina setacciata con il lievito, </i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>la panna o se non è per bambini, aggiungere un liquore tipo rhum o meglio ancora mandarinetto o limoncello,</i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>ed infine le carote grattugiate, </i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>amalgamare bene tutti gli ingredienti.</i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="font-family: georgia;"><i>Versare l'impasto nello stampo </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWTpxogDzcx7RqnOxO7ukT4q7L4cVFOd1RdgrlEZ9QjU9NaGD78T_GIbD_yfpC_ml0Fo8OwvtRT5JSsBJ4o1cjIkx1udHUQS8xIHiYrSL30w7GBHKosghWpuet6LoJBi6WUurjXMrNNYO/s1600/IMG_20170814_122357.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWTpxogDzcx7RqnOxO7ukT4q7L4cVFOd1RdgrlEZ9QjU9NaGD78T_GIbD_yfpC_ml0Fo8OwvtRT5JSsBJ4o1cjIkx1udHUQS8xIHiYrSL30w7GBHKosghWpuet6LoJBi6WUurjXMrNNYO/s400/IMG_20170814_122357.jpg" width="400" /></a></div>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>e infornare per 50 minuti a 180°. </i></span></span><br />
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Trascorso il tempo sfornare e lasciare raffreddare, quindi metterla su un piatto da portata quindi d</i></span><i>ividere la torta a metà in senso orizzontale e spalmare </i><b><i><a href="http://www.fiordifrutta.it/varieta/fiordifrutta-mandarino/" target="_blank">Fiordifrutta Mandarin</a></i></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-HyzXt1O1XOo0z64VASAu12ilm-hZgjUPRJnNiS9UzPPaf70on1e4sTYuiGC_FqvzrjEuYMhyphenhyphen555UkxCstycqQZ9WAKrOTZS-lppGlkKwmMT1FcR9xOpZiu6S_DJi1Q9dOR3XXSPvTUZ/s1600/IMG_20170814_143222.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-HyzXt1O1XOo0z64VASAu12ilm-hZgjUPRJnNiS9UzPPaf70on1e4sTYuiGC_FqvzrjEuYMhyphenhyphen555UkxCstycqQZ9WAKrOTZS-lppGlkKwmMT1FcR9xOpZiu6S_DJi1Q9dOR3XXSPvTUZ/s400/IMG_20170814_143222.jpg" width="400" /></a><span style="font-family: georgia;"><i><br /></i></span>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>sullo strato inferiore della torta, coprire quindi con il secondo strato. </i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>Cospargere la superficie di zucchero a velo.</i></span></span><br />
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Io l'ho preparata per una festa per bambini e ho preferito tagliarla a quadretti così è stato più facile per i bambini divorarla in un sol boccone.</i></span></span><br />
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Grazie alla <b><a href="http://www.rigonidiasiago.com/" target="_blank">Rigoni di Asiago</a></b> e al suo <a href="http://fiordifrutta%20mandarino/" target="_blank"><b>Fiordifrutta Mandarino</b></a> abbiamo una torta golosa e salutare.</i></span></span><br />
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com2tag:blogger.com,1999:blog-2190874313646394412.post-39258790883624817962023-03-15T22:30:00.001+01:002023-03-15T23:38:43.721+01:00BRIOCHE AL MIELE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVxaVb8wTDn3HD1R563ZWaUdZnorgX0oensLPXpqGR0P0QcrInDX-TCwNwb7pSFFnkdgqhhuldy492JDnWu68700u7yGZkiJdErc_9ZQbqMtTUB6_KBdBNlLeUsDA_jagR-VBCtAYY28/s1600/brioche+al+miele+%252811%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVxaVb8wTDn3HD1R563ZWaUdZnorgX0oensLPXpqGR0P0QcrInDX-TCwNwb7pSFFnkdgqhhuldy492JDnWu68700u7yGZkiJdErc_9ZQbqMtTUB6_KBdBNlLeUsDA_jagR-VBCtAYY28/s640/brioche+al+miele+%252811%2529.JPG" width="640" /></a></div>
</div><div><p style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><span face=""trebuchet ms" , sans-serif"><b><i>La Brioche al Miele è una Brioche sofficissima al gusto particolare del miele millefiori, un miele cremoso dal profumo ineguagliabile. Per assicurarmi una Brioche al Miele morbida ho usato le <a href="http://www.molinoronci.it/prodotti.php" target="_blank">Farine del Molino Ronci</a>, farine di grano biologico che non subiscono alcun tipo<span></span></i></b></span></span></p><a name='more'></a><p style="text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><b><i> di </i></b></span></span><span style="font-family: georgia;"><b><i>trattamento poiché la molitura a pietra assicura che tutte le qualità del germe di grano rimangano intatte. Inoltre anche se è poco lo zucchero nella ricetta ho preferito usare <a href="http://www.eridania.it/portfolio/eridania-tropical" target="_blank">Zucchero di Canna della Eridania</a> per aromatizzare ancor di più la mia Brioche al Miele. Il risultato? u</i></b></span><b style="font-family: georgia;"><i>na Brioche veramente saporita per tutti i momenti della giornata, più che ottima per colazione, perché immersa nel latte conferisce a quest'ultimo un sapore veramente unico, se abbiamo l'accortezza di riporla in un sacchetto di plastica rimarrà morbida e profumata per giorni.</i></b></span></p><p></p><p></p><p></p>
<h2 style="text-align: center;"><span style="color: red; font-family: trebuchet; font-size: x-large;"><b><i> </i></b><b><i>BRIOCHE AL MIELE</i></b></span></h2>
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<span style="color: red; font-family: georgia;"><b><i><span>Ingredienti per una Brioche in stampo di 24 cm</span>.</i></b></span></div>
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>350 g di <a href="http://www.molinoronci.it/farina_tipo0.php" target="_blank"><b>Farina di tipo 0 del Molino Ronci</b></a></i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>300 g di <b><a href="http://www.molinoronci.it/farina_tipo1.php" target="_blank">Farina di tipo 1 del Molino Ronci</a></b></i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>50 g di m</i></span><span><i>iele millefiori</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>50 g di </i></span><b><i><a href="http://www.eridania.it/portfolio/eridania-tropical" target="_blank">Zucchero di Canna della Eridania</a></i></b><br />
<span face=""trebuchet ms" , sans-serif"><i>50 g di margarina vegetale</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>2 uova</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>180 ml di latte</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>1 pizzico di sale</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>1 bustina di vanillina</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>1 panetto di lievito di birra</i></span></span><br />
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<span style="color: red; font-family: georgia;"><i><b>Ingrediente per la farcitura</b></i></span><br />
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>50 g di miele millefiori</i></span><br /></span>
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<span style="color: red; font-family: georgia;"><i><b>Ingredienti per la copertura</b></i></span><br />
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>1 tazzina di latte</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>granella di zucchero</i></span></span><br />
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<span style="color: red; font-family: georgia;"><b><i>Procedimento</i></b></span><br />
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Consiglio di usare l'impastatrice, ma se non c'è è lo stesso, bisogna solo armarsi di pazienza e olio di gomito.</i></span><br />
<i>Sciogliere il lievito nel latte tiepido, aggiungere la vanillina, lo </i><b><i><a href="http://www.eridania.it/portfolio/eridania-tropical" target="_blank">Zucchero di Canna</a></i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjjQlJE-CNUSogpU59XCwYr9yD38pXR0vmcSc_isDvzj7NglVJN0ZHxW1YeElqvFDj1ta-Zel9-4aGwAquFl8Z5rq7kVpkUI5a7b0KnZmz1hVcFjYqlRad0T0BLrXoBaBszhUR4zMmV8/s1600/brioche+al+miele+%252813%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjjQlJE-CNUSogpU59XCwYr9yD38pXR0vmcSc_isDvzj7NglVJN0ZHxW1YeElqvFDj1ta-Zel9-4aGwAquFl8Z5rq7kVpkUI5a7b0KnZmz1hVcFjYqlRad0T0BLrXoBaBszhUR4zMmV8/s400/brioche+al+miele+%252813%2529.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><i>e il miele millefiori</i><span face=""trebuchet ms" , sans-serif"><i>, </i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTPoe_eTZLJCMigmGBW7rs_ALvt6FgPniIvwuiZhQqthuAsT5q_PrIW-45AN5LcdPQYoyRWQCo8d-06pbHD7uC0OqG-ZCIZebOqviA0AabucdNhnZKUfDnadPSSyV_pd1XMif22QlqOg/s1600/brioche+al+miele+%252814%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTPoe_eTZLJCMigmGBW7rs_ALvt6FgPniIvwuiZhQqthuAsT5q_PrIW-45AN5LcdPQYoyRWQCo8d-06pbHD7uC0OqG-ZCIZebOqviA0AabucdNhnZKUfDnadPSSyV_pd1XMif22QlqOg/s400/brioche+al+miele+%252814%2529.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>quindi aggiungere i 3/4 delle </i></span><span face=""trebuchet ms" , sans-serif"><i><a href="http://www.molinoronci.it/prodotti.php" style="font-weight: bold;" target="_blank">Farine</a><b> </b>setacciate insieme, </i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZRLIdvmsFdMfTJCIHsSuJVLFBNBut9MPyzDDaX6dBq9craHRFweIQm3glyzWFSmTd1FyU50ASpSVHx28Tsqc3g-NP_oFAHqYQ1S-j0mZuv0TciA7N1RCyNlFYODGLW36wbyvWMGsQXc/s1600/brioche+al+miele+%252815%2529.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZRLIdvmsFdMfTJCIHsSuJVLFBNBut9MPyzDDaX6dBq9craHRFweIQm3glyzWFSmTd1FyU50ASpSVHx28Tsqc3g-NP_oFAHqYQ1S-j0mZuv0TciA7N1RCyNlFYODGLW36wbyvWMGsQXc/s400/brioche+al+miele+%252815%2529.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYJhpLssdJ_QUKReB50q6oJXpU9_o0znXmABBGuavS31GaeOzKw1wmPEfmWp_agV5rRYAZ0umf1O9r-WWRV6rtnX4KG5hEGCwhEWmORHzhY0dIkxNCBzYvTQ9j8yM0vk5aBuDkR_7fPQ/s1600/brioche+al+miele+%252817%2529.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYJhpLssdJ_QUKReB50q6oJXpU9_o0znXmABBGuavS31GaeOzKw1wmPEfmWp_agV5rRYAZ0umf1O9r-WWRV6rtnX4KG5hEGCwhEWmORHzhY0dIkxNCBzYvTQ9j8yM0vk5aBuDkR_7fPQ/s400/brioche+al+miele+%252817%2529.JPG" width="400" /></a></div>
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<span style="font-family: georgia;"><i>impastare bene per qualche minuto. </i><br />
<span face=""trebuchet ms" , sans-serif"><i>Aggiungere le uova continuando ad impastare e le rimanenti </i></span><b><i><a href="http://www.molinoronci.it/prodotti.php" target="_blank">Farine</a> .</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlbYKFKyTzqdVlAH0BXcIrHMWLnlCZXbhdnRaXqURW_gLl1M0CGQEj8672TYq27Mmz40yFYRdgsCrV_6Wemms9zTC4rplfXK2BUmGTwcbBCSC3GfIG2sNfLT9gt6_94wscEjMbm7hyphenhyphenRE/s1600/brioche+al+miele+%252818%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlbYKFKyTzqdVlAH0BXcIrHMWLnlCZXbhdnRaXqURW_gLl1M0CGQEj8672TYq27Mmz40yFYRdgsCrV_6Wemms9zTC4rplfXK2BUmGTwcbBCSC3GfIG2sNfLT9gt6_94wscEjMbm7hyphenhyphenRE/s400/brioche+al+miele+%252818%2529.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Impastare a lungo fino a che non avremo una pasta liscia e morbida.</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ysksBOKly7TnFITTvhmrSBQRMF7Zd-JNog_mXClnW1R14BD9zCYQkP_Ixy0r0wDSeZ8McrNm1uli-4xqJpDWixK0r313qKLpRQ1Yzi7bE2i-84u5G6jquz3F_CNLK3m-7-rLTpTr6ZI/s1600/brioche+al+miele+%252819%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ysksBOKly7TnFITTvhmrSBQRMF7Zd-JNog_mXClnW1R14BD9zCYQkP_Ixy0r0wDSeZ8McrNm1uli-4xqJpDWixK0r313qKLpRQ1Yzi7bE2i-84u5G6jquz3F_CNLK3m-7-rLTpTr6ZI/s400/brioche+al+miele+%252819%2529.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><i>Lasciarla lievitare per 2 ore.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtY82tIEvt5BBDnqb_6MumAWn7qnQk28x90Oxukk12k7j0GurNQuMS6WWYbpOUmSsjVTn3TBs_mjAonTyIw3fXU310O8I1-87s0xQWM78hHux-NkIX0fUAeXPUqiv9S5CzAc9Zv2FQdQ/s1600/brioche+al+miele+%252820%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtY82tIEvt5BBDnqb_6MumAWn7qnQk28x90Oxukk12k7j0GurNQuMS6WWYbpOUmSsjVTn3TBs_mjAonTyIw3fXU310O8I1-87s0xQWM78hHux-NkIX0fUAeXPUqiv9S5CzAc9Zv2FQdQ/s400/brioche+al+miele+%252820%2529.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Trascorso il tempo l'impasto sarà raddoppiato, trasferiamolo su un piano di lavoro, stendiamolo formando un rettangolo, ricoprire il rettangolo con il miele millefiori </i></span></span><i style="font-family: georgia;">e arrotolare formando un salame.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7SGKQonErpox_Nk3bftnv6SVVjKLOUH_qQRKHWlKilh_Ysd6YtRd8nGcAMOAch0R2KXF3jCnmjPpvSRgI2l_ol8nrFLFjgUSD2uStYmtAOJoAIIHY0KAqqWTzvGJVajQdA_VhZem7Ys/s1600/brioche+al+miele+%252823%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7SGKQonErpox_Nk3bftnv6SVVjKLOUH_qQRKHWlKilh_Ysd6YtRd8nGcAMOAch0R2KXF3jCnmjPpvSRgI2l_ol8nrFLFjgUSD2uStYmtAOJoAIIHY0KAqqWTzvGJVajQdA_VhZem7Ys/s400/brioche+al+miele+%252823%2529.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Tagliare 10 fette di circa 4 cm. e man mano mettere in uno stampo ricoperto di carta da forno, </i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLb36MLy8Z44eQb3iW04u-L0WeVCmSmMIkqO87w5tdQACLGhifllj95sWhCgKseW9MQLVBG1iBYFr3ezbuaGse2nzTujD0Ah0EI9p8FUWwj1O0qCKqgZmM_5-71XwAKPe7xshZVN1QOaE/s1600/brioche+al+miele+%252824%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLb36MLy8Z44eQb3iW04u-L0WeVCmSmMIkqO87w5tdQACLGhifllj95sWhCgKseW9MQLVBG1iBYFr3ezbuaGse2nzTujD0Ah0EI9p8FUWwj1O0qCKqgZmM_5-71XwAKPe7xshZVN1QOaE/s400/brioche+al+miele+%252824%2529.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>lasciamo le fette distanziate perché cresceranno di volume.</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6QBXK93aDlZiTFu-8LcYcmEM6xF-t5xth0TsOOD3yagPLgFN8m7o99FGvd39LHDlSQH2vf3uVGdxbOQbpjOLFjdEaE2yVxgrHg2zVtjGqMFl08Bdh42-vgB4hIGUw51VVYQKUZLOnsM/s1600/brioche+al+miele+%252825%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6QBXK93aDlZiTFu-8LcYcmEM6xF-t5xth0TsOOD3yagPLgFN8m7o99FGvd39LHDlSQH2vf3uVGdxbOQbpjOLFjdEaE2yVxgrHg2zVtjGqMFl08Bdh42-vgB4hIGUw51VVYQKUZLOnsM/s400/brioche+al+miele+%252825%2529.JPG" width="400" /></a></div>
<span face=""trebuchet ms" , sans-serif"><i><span style="font-family: georgia;">Lasciamo lievitare ancora un'ora</span>.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnCFqCKmZmujlKXCTF0irVZt1N6SS2K1Lyy3vKpOTJesQTR47gecmPtwgUjapi05mVjnlFUDaXnZc1othICR0JU3eYdFawdkfVK11Lsls2vTmczd8g8TTqpEJE415Xeq02m03YhcLUq4/s1600/brioche+al+miele+%25281%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnCFqCKmZmujlKXCTF0irVZt1N6SS2K1Lyy3vKpOTJesQTR47gecmPtwgUjapi05mVjnlFUDaXnZc1othICR0JU3eYdFawdkfVK11Lsls2vTmczd8g8TTqpEJE415Xeq02m03YhcLUq4/s400/brioche+al+miele+%25281%2529.JPG" width="400" /></a></div>
<span face=""trebuchet ms" , sans-serif"><i><span style="font-family: georgia;">Trascorso il tempo spennellare con latte appena tiepido e spolverare con granella di zucchero</span>.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5vQYQlreW7COWbITK_RK-M1lbVnRIxZQsmKzBaaHXt3NgAwSEyyKXferQzYzDnQ-nFZnMDMvwxub6WK-wdEQKO-nwcSP96hCxSIeWJmM_4ThYZ48PzMdHBlQ680-_QJ6oEii4k3meUI/s1600/brioche+al+miele+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5vQYQlreW7COWbITK_RK-M1lbVnRIxZQsmKzBaaHXt3NgAwSEyyKXferQzYzDnQ-nFZnMDMvwxub6WK-wdEQKO-nwcSP96hCxSIeWJmM_4ThYZ48PzMdHBlQ680-_QJ6oEii4k3meUI/s400/brioche+al+miele+%25282%2529.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><i>Infornare la Brioche al Miele a 175° per 25 minuti.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMF1dIvfEOkYU7iP_uyDV_PGyoXO44B9wD_Uk8sez0dLl_QpWKwyOdMBZn4RV6m-BQx-iauBSXehB1CdRrS8hGWbIX_ZMILgsoh-yj2YEfcdtVKIN5shqBicAP-S2RYz5VcejaXhipEs4/s1600/brioche+al+miele+%25283%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMF1dIvfEOkYU7iP_uyDV_PGyoXO44B9wD_Uk8sez0dLl_QpWKwyOdMBZn4RV6m-BQx-iauBSXehB1CdRrS8hGWbIX_ZMILgsoh-yj2YEfcdtVKIN5shqBicAP-S2RYz5VcejaXhipEs4/s400/brioche+al+miele+%25283%2529.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><i>Lasciar raffreddare </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zmeV0DvndeiSFpkTxbNux5mrLOSS9a-mZN_UW_YoUoz_BYtg9bH4nYEIFfJNdKAxmliJzj_vXsAsjQX9V2UytaogU9ThO2MhULfQ6JYYWBpNej83SSS7e7_or4KtMKHbatGkweae198/s1600/brioche+al+miele+%25284%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zmeV0DvndeiSFpkTxbNux5mrLOSS9a-mZN_UW_YoUoz_BYtg9bH4nYEIFfJNdKAxmliJzj_vXsAsjQX9V2UytaogU9ThO2MhULfQ6JYYWBpNej83SSS7e7_or4KtMKHbatGkweae198/s400/brioche+al+miele+%25284%2529.JPG" width="400" /></a></div>
</div><div><span style="font-family: georgia;"><i>Ho presentato la mia Brioche al Miele sul <a href="http://www.poloplast.it/it/articoli/912_VASSOIO-PP-MARRONE-COPRENTE.html" target="_blank">Vassoio Porta Polenta</a> della <a href="http://www.poloplast.it/it/index.html" target="_blank">Poloplast</a></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCe1jvz-fCu18It9x9qXfwWtj3D21JKMYfcen97GV_tGrBkosqEcK3EXvDIsbveW9NVFc3HqugxYvwvXk3hi4NsA6romG1r1O58_zycDMIDKsbf7VlPcv48utuN0ObknNZpjUMqubGCM/s1600/brioche+al+miele+%25286%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCe1jvz-fCu18It9x9qXfwWtj3D21JKMYfcen97GV_tGrBkosqEcK3EXvDIsbveW9NVFc3HqugxYvwvXk3hi4NsA6romG1r1O58_zycDMIDKsbf7VlPcv48utuN0ObknNZpjUMqubGCM/s400/brioche+al+miele+%25286%2529.JPG" width="400" /></a></div>
<div><span style="font-family: georgia;"><i>Ringrazio i prodotti che mi hanno aiutato nella preparazione della Brioche al Miele, le </i></span><b style="font-family: georgia;"><i> <a href="http://www.molinoronci.it/prodotti.php" target="_blank">Farine del Molino Ronci</a></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJv1hZ9jA8MNVX83XsDfrPVrMiSeiTxQoPUuQ5O1yzuGjmY8SI-egN0JeJ_LLMm_UzHXy5n6g8QTvmCxD_HRrxRWy5LfcdS7MOJ5EdNFOpXuGXFh3pE_lOrE9K-_G4IIWoqoKdBBW3fU/s1600/brioche+al+miele+%252810%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJv1hZ9jA8MNVX83XsDfrPVrMiSeiTxQoPUuQ5O1yzuGjmY8SI-egN0JeJ_LLMm_UzHXy5n6g8QTvmCxD_HRrxRWy5LfcdS7MOJ5EdNFOpXuGXFh3pE_lOrE9K-_G4IIWoqoKdBBW3fU/s400/brioche+al+miele+%252810%2529.JPG" width="400" /></a></div>
<div><span style="font-family: georgia;"><i>lo </i></span><b style="font-family: georgia;"><i><a href="http://www.eridania.it/portfolio/eridania-tropical" target="_blank">Zucchero di Canna della Eridania</a></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GOFtlVfVj1BwcD1F3cHPvxVb6au1bJxzMjoCWWjhjEuX4Aii-pWnGamzwhyphenhyphenu8gGtEpRbNU_FzDqpiAy6kWAL87n0KvjdYpDBcoYehrLFAZwGwPyQeYRjc3y4PsWtyOZwTxV1yigKniY/s1600/brioche+al+miele+%25287%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GOFtlVfVj1BwcD1F3cHPvxVb6au1bJxzMjoCWWjhjEuX4Aii-pWnGamzwhyphenhyphenu8gGtEpRbNU_FzDqpiAy6kWAL87n0KvjdYpDBcoYehrLFAZwGwPyQeYRjc3y4PsWtyOZwTxV1yigKniY/s400/brioche+al+miele+%25287%2529.JPG" width="400" /></a></div>
<div><i style="font-family: georgia;">Auguro a tutti una buona Colazione!!!!!!!!!!!!!!!!!</i></div>
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com1tag:blogger.com,1999:blog-2190874313646394412.post-10055429027595117882023-03-12T23:49:00.002+01:002023-03-15T17:25:54.941+01:00FAGOTTINI SFOGLIATI DOLCI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcHikWhSUERLq2kfVHbsZRWSWcFM0btk9na2I4rxXplMrGzxTEoImuvM0VzN3DokYV6x2WXsun9OswYKKzHCFaNga8vXq8WOEcFI5XemL_KCNNutfq4zuvPX31xa5cfBhTf1ObyN5hpo/s1600/DSCN4283.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="FAGOTTINI SFOGLIATI DOLCI" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcHikWhSUERLq2kfVHbsZRWSWcFM0btk9na2I4rxXplMrGzxTEoImuvM0VzN3DokYV6x2WXsun9OswYKKzHCFaNga8vXq8WOEcFI5XemL_KCNNutfq4zuvPX31xa5cfBhTf1ObyN5hpo/s640/DSCN4283.JPG" title="" width="640" /></a></div>
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<p style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><span face=""trebuchet ms" , sans-serif"><b><i>I Fagottini Sfogliati Dolci sono la risposta semplice e veloce alla voglia improvvisa di dolce o all'esigenza di avere un dolcetto a chiusura di una cena<span></span></i></b></span></span></p><a name='more'></a><span style="font-family: georgia; font-size: medium;"><span face=""trebuchet ms" , sans-serif"><b><i> improvvisata, basta un rotolo di pasta sfoglia e un ripieno goloso che può essere crema al cioccolato, </i></b></span><b><i>crema pasticcera,<br /> </i></b></span><span style="font-family: georgia; font-size: medium;"><b><i>confettura, insomma quello che più ci piace. </i></b></span><p></p>
<h2 style="text-align: center;"><b><i><span style="color: red; font-family: trebuchet; font-size: x-large;">FAGOTTINI SFOGLIATI DOLCI</span></i></b></h2>
<span style="color: red; font-family: georgia;"><b><i>Ingredienti</i></b></span><br />
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>1 rotolo di pasta sfoglia</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>100 g di confettura</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>1 tazzina di latte</i></span></span><br />
<span face=""trebuchet ms" , sans-serif"><i><br /></i></span>
<span style="color: red; font-family: georgia;"><i><b>Procedimento</b></i></span><br />
<span style="font-family: georgia;"><i>Srotolare la pasta sfoglia e dividerla in otto parti. </i></span><br />
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<span style="font-family: georgia;"><i>Su ogni parte mettere un cucchiaio pieno di confettura</i></span><i><span style="font-family: georgia;"><b>, </b><i>poi chiudere il fagottino a forma di triangolo e chiudere i lati ripiegando i bordi per evitare che fuoriesca il ripieno.</i></span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><i style="text-align: left;"><span style="font-family: georgia;">Spennellare i fagottini con il latte </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBzjdhf8i8evFvhPx4bd2bVod3oGLQzXtMHtRFf2cCC7n03a_iy1g6HiiF_Xg5TEIVnW9V5WfZYurRppz-Z-WAbdowWdoPlKnyvCu0kFeL1fo4PPq31GkuY8TlTnhADOCtuT54n5zzUk/s1600/DSCN4274.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBzjdhf8i8evFvhPx4bd2bVod3oGLQzXtMHtRFf2cCC7n03a_iy1g6HiiF_Xg5TEIVnW9V5WfZYurRppz-Z-WAbdowWdoPlKnyvCu0kFeL1fo4PPq31GkuY8TlTnhADOCtuT54n5zzUk/s400/DSCN4274.JPG" width="400" /></a></div>
<i><span style="font-family: georgia;">e infornare a 200° per 15 minuti.</span></i><br />
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com1tag:blogger.com,1999:blog-2190874313646394412.post-18787178840053935132023-03-01T23:37:00.000+01:002023-03-01T23:37:56.595+01:00KINDER DELICE<div style="text-align: left;" trbidi="on">
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<p style="clear: both; text-align: left;"><span style="color: #333333; line-height: 18.2px;"><span face="Trebuchet MS, sans-serif" style="font-family: georgia; font-size: medium;"><b><i>La Kinder Delice è una delle torte più amate dai bambini e, non solo da loro; d'altra parte si sa che i dolci quanto più sono cioccolatosi tanto più sono graditi da tutti. Oggi per chiudere in bellezza una cena tra amici e parenti ho scelto di </i></b></span></span><b><i><span style="font-family: georgia; font-size: medium;"><span style="color: #333333; line-height: 18.2px;"><span face="Trebuchet MS, sans-serif">preparare la Kinder Delice, è una torta soffice e leggera e, poi con qualcosa di cioccolato non si sbaglia mai, ho fatto una copertura un pò diversa dalla solita della Kinder Delice, vi assicuro buonissima.<span></span></span></span></span></i></b></p><a name='more'></a><p></p>
<h2 style="text-align: center;"><strong style="line-height: 18.2px;"><em><span style="color: red; font-family: trebuchet; font-size: x-large;">KINDER DELICE</span></em></strong></h2>
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<strong><em><span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia;">Ingredienti per il Pan di Spagna di cm.24</span></em></strong></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>4 uova</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>150 g di farina</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>200 g di zucchero</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>50 g di cacao</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>50 ml di latte</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>2 cucchiai di olio</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>1 bustina di lievito per dolci</i></span><br />
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<strong><em><span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia;">Ingredienti per la farcitura</span></em></strong></div>
<div style="text-align: left;"><i style="color: #333333;"><span style="font-family: georgia;">250 g di nutella (crema nocciola)</span></i></div></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>200 ml di panna</i></span><br />
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<span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia; font-size: small;"><b><i>Ingredienti per la copertura</i></b></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>200 g di cioccolato fondente</i></span></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>100 ml di panna</i></span></div>
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<em style="text-align: center;"><strong><span face="Trebuchet MS, sans-serif" style="color: red; font-family: georgia;">Procedimento</span></strong></em></div><div style="line-height: 18.2px; padding: 0px;"><i style="color: #333333;"><span face="Trebuchet MS, sans-serif" style="font-family: georgia;">Passare al setaccio assieme la farina, il lievito e il cacao e mettere il tutto da parte.</span></i></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>Rompere le uova in una ciotola, unire lo zucchero e sbattere con uno sbattitore elettrico fino ad ottenere un composto gonfio e biancastro, più il composto sarà gonfio più il pandispagna sarà soffice.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCAC50EPbBq2qnl56Qxo_HPTONOhTz3Du3cIGxVBJZfPhkWfxTNVTNpmdYj5BBgisq22nupEuy5keghQAO2uXMyPWk1UnEWogl3tglJ-LWjSmEFqS-f86y0ukjUILmIaGZA2wZ-0cvwWZ/s1600/kinderdel+%25287%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCAC50EPbBq2qnl56Qxo_HPTONOhTz3Du3cIGxVBJZfPhkWfxTNVTNpmdYj5BBgisq22nupEuy5keghQAO2uXMyPWk1UnEWogl3tglJ-LWjSmEFqS-f86y0ukjUILmIaGZA2wZ-0cvwWZ/s1600/kinderdel+%25287%2529.JPG" width="400" /></a></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;"><i><span style="color: #333333;"><span style="font-family: georgia; line-height: 18.2px;">Unire poco alla volta il miscuglio degli ingredienti secchi al composto di uova e zucchero, mescolando dall'alto in basso.</span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiODUW3nj_xuiLZfvGZU2gbCQz-a7_-7Bl7x-UO6f8glxG55FCLoKUBh1WcfrDkPjcB01O5OMHFizqvAOUk3YcIByJgZ5jzuIYzlHqP6KlT2isT4yCr1pPAh6uHubu3YxHf9hMDR2iaXeD/s1600/kinderdel+%25281%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiODUW3nj_xuiLZfvGZU2gbCQz-a7_-7Bl7x-UO6f8glxG55FCLoKUBh1WcfrDkPjcB01O5OMHFizqvAOUk3YcIByJgZ5jzuIYzlHqP6KlT2isT4yCr1pPAh6uHubu3YxHf9hMDR2iaXeD/s1600/kinderdel+%25281%2529.JPG" width="400" /></a></div>
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<span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>Imburrate ed infarinate una teglia versarvi il composto e cuocere in forno caldo a 180 gradi per circa 30 minuti (controllare la cottura con la prova dello stecchino).</i></span></div>
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<div style="color: #333333; line-height: 18.2px; padding: 0px;"><i style="font-family: georgia;">Montare la panna. Tagliare a metà il Pan di Spagna al cacao e ammorbidire la Nutella mettendo il barattolo a bagnomaria, oppure un secondo nel microonde alla potenza minima.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8h8YoxTomTsC5G-ApcC7FZ1R6f9dAdfEvLk7l3fSD4Rpbx5N9c1Cx5ec0ozRoSZuUm_ugEtc9oZbahsNg_ILiGQ5to7gS4v8_W-ASFYG1i8KYYuhJXDSW9zGGsrbDxh4a_Q2PcTuk_oM/s1600/kinderdel+%25283%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8h8YoxTomTsC5G-ApcC7FZ1R6f9dAdfEvLk7l3fSD4Rpbx5N9c1Cx5ec0ozRoSZuUm_ugEtc9oZbahsNg_ILiGQ5to7gS4v8_W-ASFYG1i8KYYuhJXDSW9zGGsrbDxh4a_Q2PcTuk_oM/s1600/kinderdel+%25283%2529.JPG" width="400" /></a></div>
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<span face="Trebuchet MS, sans-serif"><i><span style="color: #333333;"><span style="font-family: georgia; line-height: 18.2px;">Spalmare la Nutella sulla metà inferiore della torta, aggiungere la panna montata e chiudere il pan di spagna con l'altra metà. Mettere la torta ad assestarsi in frigorifero per almeno una mezz'oretta.</span></span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNDG6bmouhf-yWeLq-oWv_MH2nsovUdX788B_-zabnRIKKROD4rVIX9ZXdkfULtLQ_psQT8VikpsW-cWlEId1xRFuNn_ebNyodV17j5LXZxUJAokoGBhlT4BEiEyjYH7naBTjJV0S4D4i/s1600/kinderdel+%25284%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNDG6bmouhf-yWeLq-oWv_MH2nsovUdX788B_-zabnRIKKROD4rVIX9ZXdkfULtLQ_psQT8VikpsW-cWlEId1xRFuNn_ebNyodV17j5LXZxUJAokoGBhlT4BEiEyjYH7naBTjJV0S4D4i/s1600/kinderdel+%25284%2529.JPG" width="400" /></a></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;"><span face="Trebuchet MS, sans-serif" style="font-family: georgia;"><i>Montare la panna. Fondere nel microonde a bassa potenza o a bagnomaria il cioccolato. Unire i due ingredienti appena si è raffreddato il cioccolato e mescolare per amalgamare bene, poi colare questa glassa sopra sulla torta, si può lisciare </i></span></div>
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<span face="Trebuchet MS, sans-serif"><i><span style="font-family: georgia;">spalmandola con una spatola oppure come ho fatto io sempre con la spatola creare questo effetto onda.</span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTRGf-58buBCf-pE7wnm9ex6iqcgU0s8ylIe2oU4XIPxhr-bhHyi-HjTt59gczf9johSCpGfe2CkLQQPdxPOvAZuyNE_UrRCKlKJosxPhihMayo9NzcrzP-juC0m4dWz8Zaxx82JSZ-3e/s1600/kinderdel.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTRGf-58buBCf-pE7wnm9ex6iqcgU0s8ylIe2oU4XIPxhr-bhHyi-HjTt59gczf9johSCpGfe2CkLQQPdxPOvAZuyNE_UrRCKlKJosxPhihMayo9NzcrzP-juC0m4dWz8Zaxx82JSZ-3e/s1600/kinderdel.JPG" width="400" /></a></div>
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com1tag:blogger.com,1999:blog-2190874313646394412.post-73606310934825100692023-02-06T22:56:00.001+01:002023-02-06T22:56:58.438+01:00PASTA FROLLA AL LATTE<div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrDsnyOLF-q55sfuYWEJ2Ckn32riePI7StCsxYN8L2mdIBIJXsGx7auvqQ6P10ov5iSYkAuTg9cRTm1ATSm-TSlbH_Chiexvv9BlNF3YUc3zLhFgDjXyh8V4yb10WFWG-hl1QdMBDjnO-mih775YIuZqQMHCIVxx_TpOry6Ez4hfBsPVa7leLaTSi/s351/DSCN8332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="351" data-original-width="339" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrDsnyOLF-q55sfuYWEJ2Ckn32riePI7StCsxYN8L2mdIBIJXsGx7auvqQ6P10ov5iSYkAuTg9cRTm1ATSm-TSlbH_Chiexvv9BlNF3YUc3zLhFgDjXyh8V4yb10WFWG-hl1QdMBDjnO-mih775YIuZqQMHCIVxx_TpOry6Ez4hfBsPVa7leLaTSi/w618-h640/DSCN8332.JPG" width="618" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><i style="text-align: left;">Questa Pasta Frolla al Latte è leggerissima e anche chi è a dieta potrà permettersi questo piccolo sgarro. La Pasta Frolla al Latte è senza burro e senza uova quindi, oltre ad essere leggera è ottima anche per chi è intollerante al latte e alle uova. E' una Pasta Frolla veloce da <span><a name='more'></a></span>preparare e con essa si possono realizzare velocemente crostate o biscotti, e se poi la volete un pò più golosa potete sempre arricchirla con gocce di cioccolata. Se volete sbizzarrirvi con altri impasti di Pasta Frolla, cercate <a href="https://cucinateresa.blogspot.com/p/blog-page.html" target="_blank">qui</a> quella che più vi piace.</i></div></div></span></div><h2 style="text-align: center;"><span style="color: red; font-family: trebuchet; font-size: x-large;"><i>PASTA FROLLA AL LATTE</i></span></h2><div><span style="color: red; font-family: georgia;"><i><b>Ingredienti per 500 g.</b></i></span></div><div><span style="font-family: georgia;"><i>200 g di farina tipo 00</i></span></div><div><span style="font-family: georgia;"><i>100 g di fecola di patate</i></span></div><div><span style="font-family: georgia;"><i>70 g di zucchero</i></span></div><div><span style="font-family: georgia;"><i>70 ml di olio di semi di girasole</i></span></div><div><span style="font-family: georgia;"><i>100 ml di latte</i></span></div><div><span style="font-family: georgia;"><i>10 g di lievito in polvere per dolci</i></span></div><div><span style="font-family: georgia;"><i>1 cucchiaino o 1 bustina di vanillina</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="color: red; font-family: georgia;"><i><b>Procedimento</b></i></span></div><div><span style="font-family: georgia;"><i>Nella ciotola della planetaria o direttamente sulla spianatoia mettere prima gli ingredienti secchi, mescolare, </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbIyFC5yL2g7qmP8WCJwWPQNG6j0wS8iXVssUrRrRPc91E4Aj6U3kIaumpQPFABwmwXLCyVMQ0rRu16uOBMSthXBwa2fO5UcwZXYZbGNTPNS_i9s-aS9uIUEsca_XufslwNKMpTLzthOFPsE25W0J6OQ4QlQE8Dj5olg_rIeu7zWPaZxYJM6-w8t7/s640/DSCN8324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbIyFC5yL2g7qmP8WCJwWPQNG6j0wS8iXVssUrRrRPc91E4Aj6U3kIaumpQPFABwmwXLCyVMQ0rRu16uOBMSthXBwa2fO5UcwZXYZbGNTPNS_i9s-aS9uIUEsca_XufslwNKMpTLzthOFPsE25W0J6OQ4QlQE8Dj5olg_rIeu7zWPaZxYJM6-w8t7/w400-h300/DSCN8324.JPG" width="400" /></a></div><i>poi aggiungere l'olio, il latte e la vanillina. </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0T2M35jhTC7B8u20fG4o3TYxerHI3Vnb6TFuE_8gN9lrNdKeNVyi3LPm03Ok50dxB0zGLDTlLO9DSf-2Go3narz4PsXZlHSxc5UZVTFIYS_czoCGvogyF6mit-o3Q7K25wM2QtUYR0UHXbPkx3Lk7pcS0_A6KLjD1HgQLbmiLUku0ARTa40qQxdV6/s640/DSCN8330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0T2M35jhTC7B8u20fG4o3TYxerHI3Vnb6TFuE_8gN9lrNdKeNVyi3LPm03Ok50dxB0zGLDTlLO9DSf-2Go3narz4PsXZlHSxc5UZVTFIYS_czoCGvogyF6mit-o3Q7K25wM2QtUYR0UHXbPkx3Lk7pcS0_A6KLjD1HgQLbmiLUku0ARTa40qQxdV6/w400-h300/DSCN8330.JPG" width="400" /></a></div><i>Impastare a mano o con il gancio nella planetaria fino ad ottenere un panetto liscio ed omogeneo.</i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzJhQMYV9bVVEBnUCJe9a7yUti-jGMg4dK6isOW9-xzAkv2G-WzHOyVu7PMUYt-GPhtxdlH8kg1QbpfHTG_3zxiDi4Gqu46P2ShdBfQGVJqfHHgHegJkxDwLl1XGycmS_g0_DrlTwyN6xjvIPXsfBL1-gFQC_QCylg1vU_QSVDX8UCb9z6kMffZ8i/s351/DSCN8332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="351" data-original-width="339" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzJhQMYV9bVVEBnUCJe9a7yUti-jGMg4dK6isOW9-xzAkv2G-WzHOyVu7PMUYt-GPhtxdlH8kg1QbpfHTG_3zxiDi4Gqu46P2ShdBfQGVJqfHHgHegJkxDwLl1XGycmS_g0_DrlTwyN6xjvIPXsfBL1-gFQC_QCylg1vU_QSVDX8UCb9z6kMffZ8i/w386-h400/DSCN8332.JPG" width="386" /></a></div><i>La Pasta Frolla al Latte è pronta, non ha bisogno di riposare in frigo, quindi potete subito utilizzarla come meglio credete.</i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQ_aj4Zv9zUpoVrwNYasDKTN763IWo2mfyTZgxzCPbg7APkO-wqDhZ53ra0qSTim5ylgjiX2XUOtFjr5k0-QaIOec9pIGhUUbhhpizUE5hLyFnqSMboXr1BFWuFsm_Q_ms53UpaQcuz2QQp5HzIsMCdRlp5hpaN9kJS7pUCwK9hYcJlAb2_NHo-q2/s503/DSCN8335.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="448" data-original-width="503" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQ_aj4Zv9zUpoVrwNYasDKTN763IWo2mfyTZgxzCPbg7APkO-wqDhZ53ra0qSTim5ylgjiX2XUOtFjr5k0-QaIOec9pIGhUUbhhpizUE5hLyFnqSMboXr1BFWuFsm_Q_ms53UpaQcuz2QQp5HzIsMCdRlp5hpaN9kJS7pUCwK9hYcJlAb2_NHo-q2/w400-h356/DSCN8335.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; 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Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com1tag:blogger.com,1999:blog-2190874313646394412.post-77726648664548849302023-01-23T22:55:00.000+01:002023-01-23T22:55:05.309+01:00BISCOTTI AL LIMONE SENZA BURRO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: georgia; font-size: medium;"><span face=""trebuchet ms" , sans-serif"><b><i>I Biscotti Al Limone Senza Burro sono una delizia, profumati e golosi. Una colazione leggera, ottimi a merenda con il thé e eccellenti serviti come dessert a fine pasto con un caffé o un </i></b></span><br />
</span><a name='more'></a><span face=""trebuchet ms" , sans-serif" style="font-family: georgia; font-size: medium;"><b><i>liquore al Limoncello. I Biscotti al Limone Senza Burro sono dolcetti squisiti veloci e facili da preparare, da gustare in qualsiasi momento della giornata senza sentirsi troppo in colpa.</i></b></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia; font-size: medium;"><b><i><br /></i></b></span>
<h2 style="text-align: center;"><span style="color: red;"><b><i><span style="font-family: inherit;"> </span><span style="font-family: trebuchet; font-size: x-large;">BISCOTTI AL LIMONE SENZA BURRO</span></i></b></span></h2>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif" style="color: red;"><b><i>Ingredienti per 60 Biscotti</i></b></span><br />
<span face=""trebuchet ms" , sans-serif"><i>750 g. di farina tipo 00</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>150 ml di olio di semi di girasoli</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>2 uova</i></span><br />
<i><span face=""trebuchet ms" , sans-serif">200 ml di succo di limone</span></i><br />
<i><span face=""trebuchet ms" , sans-serif">200 g di zucchero</span></i><br />
<i><span face=""trebuchet ms" , sans-serif">1/2 bustina di lievito per dolci</span></i><br />
<i><span face=""trebuchet ms" , sans-serif">zucchero a velo q.b.</span></i><br />
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<i><span face=""trebuchet ms" , sans-serif" style="color: red;"><b>Procedimento</b></span></i><br />
<span face=""trebuchet ms" , sans-serif"><i>Nella ciotola della planetaria mettere tutti gli ingredienti, farina, zucchero, lievito, olio di semi, uova e succo di limone, naturalmente possiamo fare lo stesso mettendo gli ingredienti sulla spianatoia e al centro gli ingredienti liquidi.</i></span></span><br />
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<span face=""trebuchet ms" , sans-serif"><i><span style="font-family: georgia;">Lavorare tutti gli ingredienti fino ad amalgamarli bene e ad ottenere un impasto compatto ma morbido</span>. </i></span><br />
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Staccare dall'impasto delle palline della grandezza di una noce passarle nello zucchero a velo</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrwRGQztyC18HpkutjfeZLlPWg3WZvjZRFaWN8AU0Svqgb_hOF-8fN_1boKD6pM07JqTS8eHEcyhb7CZTgfow-6CFfNmnx-oGw1yYk43BfJ-ogcp8crm9pllj5eqmF8x2YtExjpG5YCY/s1600/DSCN4777.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrwRGQztyC18HpkutjfeZLlPWg3WZvjZRFaWN8AU0Svqgb_hOF-8fN_1boKD6pM07JqTS8eHEcyhb7CZTgfow-6CFfNmnx-oGw1yYk43BfJ-ogcp8crm9pllj5eqmF8x2YtExjpG5YCY/s400/DSCN4777.JPG" width="400" /></a></div>
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>e metterle su una teglia ricoperta di carta da forno. </i></span></span><br />
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Infornare i Biscotti al Limone senza Burro per 20 minuti a 180°. </i></span></span><br />
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Trascorso il tempo sfornare e lasciare raffreddare completamente prima di cospargere i Biscotti al Limone Senza Burro di zucchero a velo e servirli. </i></span></span><br />
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<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Croccanti fuori morbidi dentro super golosi!!!</i></span></span><br />
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com1tag:blogger.com,1999:blog-2190874313646394412.post-83940225619691156462022-12-08T22:31:00.009+01:002022-12-08T23:22:56.460+01:00PAPACCELLE SOTTO ACETO<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: left;"><span style="font-family: georgia;"><b><i><span face=""trebuchet ms" , sans-serif">Le Papaccelle sono dei particolari peperoni tondi e coriacei originari della Campania ideali, tra le altre cose, per essere conservate sotto aceto e </span></i></b></span><span style="font-family: georgia;"><b><i><span face=""trebuchet ms" , sans-serif">accompagnare secondi di carne. </span></i></b></span><span style="font-family: georgia;"><b><i><span face=""trebuchet ms" , sans-serif">Non dimentichiamo, inoltre, che non si può neanche immaginare un Natale campano <span><a name='more'></a></span>senza </span></i></b></span><b><i><span style="font-family: georgia;">l'insalata di rinforzo che altro non è che un'insalata di cavolo, acciughe, olive, sottaceti e naturalmente le Papaccelle con il loro caratteristico odore acre dell'aceto. Per la preparazione non riesco a pensare a niente di più semplice, bastano delle Papaccelle, naturalmente di ottima qualità e dell'aceto.<span></span></span></i></b></div><h2 style="text-align: center;"><span style="color: red; font-family: trebuchet; font-size: x-large;"><i>Ricetta PAPACCELLE SOTTO ACETO</i></span></h2>
<span style="color: red; font-family: georgia;"><b><i>Ingredienti</i></b></span><br />
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Papaccelle</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>Aceto</i></span></span><br />
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<span style="color: red; font-family: georgia;"><i><b>Procedimento</b></i></span><br />
<span style="font-family: georgia;"><span face=""trebuchet ms" , sans-serif"><i>Sterilizzare i vasetti di vetro.</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>Lavare le Papaccelle e lasciarle asciugare su un panno pulito.</i></span></span><span face=""trebuchet ms" , sans-serif"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_dcZLIeExHpdBThBx6vL5qm1jG0GLm_jzveRJ4k0-5Nt5p-sgr39QLpqUewYm9M27kZjy8hK0M6pH7RyP70M2P37qXfBgwlqty5QlnPIYuy6XojCPOL8jiP02d7Pj0iB_qYUhYglA-c/s1600/DSCN4305.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="PAPACCELLE" border="0" data-original-height="456" data-original-width="640" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_dcZLIeExHpdBThBx6vL5qm1jG0GLm_jzveRJ4k0-5Nt5p-sgr39QLpqUewYm9M27kZjy8hK0M6pH7RyP70M2P37qXfBgwlqty5QlnPIYuy6XojCPOL8jiP02d7Pj0iB_qYUhYglA-c/s400/DSCN4305.JPG" title="" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: georgia; text-align: left;">Mettere le papaccelle nei vasetti sterilizzati e aggiungere aceto fino all'orlo stando attenti che rimangono immerse nell'aceto, magari usando quelle grigliette di plastica che impediscono che risalgano. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuizP6CNqQPjWDQemFkJxIZsvcscHjGzIE336E30bGEgIXRq7PPvPvRrTVnKoP1YF4MCzd58Mp15C_joOvhqP10yK1a9dLeh7UbY6TPM8gdQPQj4qn53h4Qh8JTgsOt2qO6x5RmGHSRo/s1600/DSCN4307.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="PAPACCELLE SOTTO ACETO" border="0" data-original-height="455" data-original-width="640" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuizP6CNqQPjWDQemFkJxIZsvcscHjGzIE336E30bGEgIXRq7PPvPvRrTVnKoP1YF4MCzd58Mp15C_joOvhqP10yK1a9dLeh7UbY6TPM8gdQPQj4qn53h4Qh8JTgsOt2qO6x5RmGHSRo/s400/DSCN4307.JPG" title="" width="400" /></a></div>
<span style="font-family: georgia;"><i>A questo punto conservare i barattoli in un luogo fresco per circa due mesi così saranno pronte per Natale per condire la nostra insalata di rinforzo e non solo....</i></span><span face=""trebuchet ms" , sans-serif"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid53fdMM-MGdZJInAWHO4IDpSyU-CO5sqVTQB1CW63uh0XbK3kycfYA7x7NCQggdO9RC-EakjqzyuURJUeDqbZcDKnE7NLdjl1NZ8JTmtp3TXjLG2deSvhqAnMeML9qHUcEgYvgaRsgUM/s1600/DSCN4308.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="PAPACCELLE SOTTO ACETO" border="0" data-original-height="487" data-original-width="640" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid53fdMM-MGdZJInAWHO4IDpSyU-CO5sqVTQB1CW63uh0XbK3kycfYA7x7NCQggdO9RC-EakjqzyuURJUeDqbZcDKnE7NLdjl1NZ8JTmtp3TXjLG2deSvhqAnMeML9qHUcEgYvgaRsgUM/s400/DSCN4308.JPG" title="" width="400" /></a></div></div>
<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com1tag:blogger.com,1999:blog-2190874313646394412.post-12442537760855480942022-11-28T23:45:00.001+01:002022-11-29T22:41:03.565+01:00PIZZA ALTA IN TEGLIA<p style="text-align: left;"><span style="font-family: georgia;"><b><i></i></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s026imhNxGXiWLkpS_IP4-kedWenU0uDchc2nV7_MQNvf6Oqs6emvCZz-c8S4JBdM_L_tvjLrTKBSN_oUsVb2ebnlhINU8QIB1owlbP2IJTIiXacniteYum91Wrk0qaUOdPWKvWiFxiolaAOzlt0mkz8abhhbqoPTc9dBF3t8bKCHTUdLtBX6lww/s640/DSCN8311.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s026imhNxGXiWLkpS_IP4-kedWenU0uDchc2nV7_MQNvf6Oqs6emvCZz-c8S4JBdM_L_tvjLrTKBSN_oUsVb2ebnlhINU8QIB1owlbP2IJTIiXacniteYum91Wrk0qaUOdPWKvWiFxiolaAOzlt0mkz8abhhbqoPTc9dBF3t8bKCHTUdLtBX6lww/w640-h480/DSCN8311.JPG" width="640" /></a></i></b></span></div><span style="font-family: georgia;"><b><i><span>La Pizza in Teglia è uno di quei piatti </span>irresistibili a cui non si può mai dire di no, . Pizza alta, fragrante, morbidissima, succosa. Questa pizza è l'ideale per una cena in famiglia semplice <span><a name='more'></a></span>e sempre ben accetta. Io ho condito la pizza in modo semplice, ma naturalmente ognuno può condire questa pizza come più piace, provate e fatemi sapere. Se poi volete qualche altra idea per fare una pizza o una focaccia per la cena di stasera, date una occhiata <a href="https://cucinateresa.blogspot.com/search/label/PIZZE%20E%20FOCACCE" target="_blank">qui</a>.</i></b></span><p></p><h2 style="text-align: center;"><b><i><span style="color: red; font-family: trebuchet; font-size: x-large;">Ricetta PIZZA ALTA IN TEGLIA</span></i></b></h2><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: red; font-family: georgia;"><b><i>Ingredienti</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>650 g di farina tipo 00</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>400 g di acqua</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>50 ml di olio di semi di girasole</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>7 g di lievito secco</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>2 cucchiaini di zucchero</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>8 g di sale</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>400 g di polpa di pomodoro</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>origano</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="color: red; font-family: georgia;"><b><i>Procedimento</i></b></span></div><div style="text-align: left;"><i><span style="font-family: georgia;"><span>Nella ciotola dell'impastatrice mettere 500 g di farina, il lievito secco e lo zucchero,</span></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNd-YkF4ETKvFSzEZamFoKZHhzKBvCQDp37PIc6DKqYNoZkB0rTs0JaRRTj-vICCATfL26GGyHGCYF5xXfGOi9qE8Ep5TrHJUdhK4tRcZMD0SF8OhmF1zNPXOPtQHNmNBfMBHNiTrvSZRW4PplOLVk4JoFBSo5yllzD3je_iCcmGbbYbZjwxBzu4n6/s640/DSCN8287.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNd-YkF4ETKvFSzEZamFoKZHhzKBvCQDp37PIc6DKqYNoZkB0rTs0JaRRTj-vICCATfL26GGyHGCYF5xXfGOi9qE8Ep5TrHJUdhK4tRcZMD0SF8OhmF1zNPXOPtQHNmNBfMBHNiTrvSZRW4PplOLVk4JoFBSo5yllzD3je_iCcmGbbYbZjwxBzu4n6/w400-h300/DSCN8287.JPG" width="400" /></a></div></span></i><i><span style="font-family: georgia;"><span>mescolare e aggiungere l'acqua appena tiepida, l'olio e il sale. </span></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-aXVOuzmysH1uoooRuNC64jwV9dgrDmndypqx9lQi0O-j2Ai_BSedWH-t-plILmK_3YXfkmKV9d4nhy6acfun25r605K4sclKq-nlln43E5BeTvybE68oxQqMq2y4wkWc_Wj2gunmRE70fdbHqO4buwyS0tk1AAoY20n7y9yQvZVpehO245WLK2s/s640/DSCN8290.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-aXVOuzmysH1uoooRuNC64jwV9dgrDmndypqx9lQi0O-j2Ai_BSedWH-t-plILmK_3YXfkmKV9d4nhy6acfun25r605K4sclKq-nlln43E5BeTvybE68oxQqMq2y4wkWc_Wj2gunmRE70fdbHqO4buwyS0tk1AAoY20n7y9yQvZVpehO245WLK2s/w400-h300/DSCN8290.JPG" width="400" /></a></div></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><span>Impastare bene e pian piano quando occorre aggiungere la rimanente farina fino ad ottenere un impasto compatto e morbido. </span></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zXOM5hKXA_0qhwSIBnriNIUWPGiLneqAivvUg0ezW9AnVfC_x6JtGCowYdjYeIUj-wV2hzAD0hno9Sgq2I06B42VBDjxppNcUg0uGaL_5nBDIRLOTz3pjAJgWZCP3R5tUXNCCb36aPHjN_z4lAfYub9achxNPdFimW_SiYvqi_YIyszfHvYrlecI/s640/DSCN8291.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zXOM5hKXA_0qhwSIBnriNIUWPGiLneqAivvUg0ezW9AnVfC_x6JtGCowYdjYeIUj-wV2hzAD0hno9Sgq2I06B42VBDjxppNcUg0uGaL_5nBDIRLOTz3pjAJgWZCP3R5tUXNCCb36aPHjN_z4lAfYub9achxNPdFimW_SiYvqi_YIyszfHvYrlecI/w400-h300/DSCN8291.JPG" width="400" /></a></div></span></i><i><span style="font-family: georgia;"><span>Lasciare lievitare per almeno due ore o comunque fino al raddoppio dell'impasto. Intanto preparare la teglia, ricoprire con carta da forno e spennellare con olio. </span></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmjVPVPRnC_f_V3y9W6Hqes-IEG9hlSgZSOMS-vNVDMpBsLPTgQ3oP0IrW3SfbSW_9B21aGjMujtawKvDIVyeNs2OE2n9H899HRd9c46RpByQ2pqB5irQ-1E9EZZmi22WWWNpwrEO0inUuGgFlYixdbm-ds0VtupjP0ETCEyQWdom4Nm1Fdy5K-XM/s640/DSCN8293.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmjVPVPRnC_f_V3y9W6Hqes-IEG9hlSgZSOMS-vNVDMpBsLPTgQ3oP0IrW3SfbSW_9B21aGjMujtawKvDIVyeNs2OE2n9H899HRd9c46RpByQ2pqB5irQ-1E9EZZmi22WWWNpwrEO0inUuGgFlYixdbm-ds0VtupjP0ETCEyQWdom4Nm1Fdy5K-XM/w400-h300/DSCN8293.JPG" width="400" /></a></div></span></i><i><span style="font-family: georgia;"><span>Trascorso il tempo riprendere l'impasto e versarlo direttamente sulla carta da forno nella teglia </span></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmM2nZHs5WSwsk4mH72eZHS9ilYE8ZQI2KsXYEmo4BpRlQBnvh_8c4YsS7iB0aBlRX5h_GjfYBvi-rt_UNHzpfndvvXH-_P8vVcLDuQ7DJMeGpumGrgAN87fSMKvO4K3n5JZADp9BVdOAdkuIdAS5xsdcPNe5B4tZX7w5HSd75SFqsMd3r-QvlpReP/s640/DSCN8296.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmM2nZHs5WSwsk4mH72eZHS9ilYE8ZQI2KsXYEmo4BpRlQBnvh_8c4YsS7iB0aBlRX5h_GjfYBvi-rt_UNHzpfndvvXH-_P8vVcLDuQ7DJMeGpumGrgAN87fSMKvO4K3n5JZADp9BVdOAdkuIdAS5xsdcPNe5B4tZX7w5HSd75SFqsMd3r-QvlpReP/w400-h300/DSCN8296.JPG" width="400" /></a></div></span></i><i><span style="font-family: georgia;"><span>e stendere l'impasto con le mani leggermente e con calma. Stendere sulla superficie la polpa di pomodoro, sale, origano e olio. </span></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEGhrpkYnC02J1uTq8sxWUd94sSuoJpbVqID8_-VPjJVI6AnzQuvlT2a8XGFwqiRNutkj0t-4_vmm_muf31KxFxNbWCW9CWaJ7edbT3cwqr2PNebtM12-pwVcE-94_rF7k9PxiVwm2toeTn_6pDVlTYo0c953N0Bayz8XWzuWuE9jNqL_Y7Zzqu-m/s640/DSCN8299.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEGhrpkYnC02J1uTq8sxWUd94sSuoJpbVqID8_-VPjJVI6AnzQuvlT2a8XGFwqiRNutkj0t-4_vmm_muf31KxFxNbWCW9CWaJ7edbT3cwqr2PNebtM12-pwVcE-94_rF7k9PxiVwm2toeTn_6pDVlTYo0c953N0Bayz8XWzuWuE9jNqL_Y7Zzqu-m/w400-h300/DSCN8299.JPG" width="400" /></a></div></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><span>Lasciare lievita</span><span>re per un'ora </span></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6cm6JH2-CIEZk597AvSJpxYpCG1DWwcOVHeSSRS_fHUgi9yHRd5rhX4twh7h754V-OkX3-nSwnn36_3i3t3pXbx9JPlnmenz6O9WU8ROj9DsfGRPcuxEndmx5EhyONbX_guyYmLrRMy3JtBBf0zIDsB3rdWwTrBXcXWm_BSu9fi3MFWMZE2hTMdH/s640/DSCN8301.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6cm6JH2-CIEZk597AvSJpxYpCG1DWwcOVHeSSRS_fHUgi9yHRd5rhX4twh7h754V-OkX3-nSwnn36_3i3t3pXbx9JPlnmenz6O9WU8ROj9DsfGRPcuxEndmx5EhyONbX_guyYmLrRMy3JtBBf0zIDsB3rdWwTrBXcXWm_BSu9fi3MFWMZE2hTMdH/w400-h300/DSCN8301.JPG" width="400" /></a></div></span></i><i><span style="font-family: georgia;"><span>e infornare a 190° per 25 minuti in forno ventilato a 200 ° in forno statico.</span></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCg37-FJqGqVQxVFr1Hfp2f1B6Rm_lbACqmuZDZW2lLHvhb9Ui_1L2nYrhwk4tH-RB-B3Z0X5jjO1_o03zQD9YOJVewFm3KhLLPKS-up-FdvdrXMAZ3OjesMxWg7NJGm2FkIxwmvlUxo6C4LEkjAfTOVwyLwjZfAvy8OUpvBiO5lfOIB8QGLdCc4Ns/s640/DSCN8304.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCg37-FJqGqVQxVFr1Hfp2f1B6Rm_lbACqmuZDZW2lLHvhb9Ui_1L2nYrhwk4tH-RB-B3Z0X5jjO1_o03zQD9YOJVewFm3KhLLPKS-up-FdvdrXMAZ3OjesMxWg7NJGm2FkIxwmvlUxo6C4LEkjAfTOVwyLwjZfAvy8OUpvBiO5lfOIB8QGLdCc4Ns/w400-h300/DSCN8304.JPG" width="400" /></a></div>Affettare e Buon Appetito!!!!!!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_YCpAs-Ol1ZCd3YnzUWME6LQhSdbFmjvYBcSxIMtLc85LUBDRhF0xuyWAzrP3ba6aTb5eCHqk9xgP4nfqQQ800nxBHUvqM3oP1JPujH7nFLJXuAk9P7vHX7EyppnN7oHb5fV6CX8mToVLntZ-C02Qibvol8uaTm7HykvkAFD_YLJAdNnAoC2KWd3/s640/DSCN8312.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_YCpAs-Ol1ZCd3YnzUWME6LQhSdbFmjvYBcSxIMtLc85LUBDRhF0xuyWAzrP3ba6aTb5eCHqk9xgP4nfqQQ800nxBHUvqM3oP1JPujH7nFLJXuAk9P7vHX7EyppnN7oHb5fV6CX8mToVLntZ-C02Qibvol8uaTm7HykvkAFD_YLJAdNnAoC2KWd3/w400-h300/DSCN8312.JPG" width="400" /></a></div></span></i></div><div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com1tag:blogger.com,1999:blog-2190874313646394412.post-50509528961119261912022-11-17T22:25:00.000+01:002022-11-17T22:25:50.079+01:00CIAMBELLA AL TORRONE<div style="text-align: left;"><span style="font-family: georgia;"><b><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYm_dbD1GG70Gp93fdD8Y4otWAZNdJaf-JX34ti39mjfNoqRF9eTJiwv4h1JlP78DecDi42_ppkiRw1u8WF0ADeRn20uqWkWqIzLsFKr8TuBk9cDF0EwAgDBPoFepLHabtzjFbw21vBIweBfimeuqzb0PibHHvsFeqm5LmW7ZgmjY4rK2mZpNDI0aH/s640/DSCN8286.JPG"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYm_dbD1GG70Gp93fdD8Y4otWAZNdJaf-JX34ti39mjfNoqRF9eTJiwv4h1JlP78DecDi42_ppkiRw1u8WF0ADeRn20uqWkWqIzLsFKr8TuBk9cDF0EwAgDBPoFepLHabtzjFbw21vBIweBfimeuqzb0PibHHvsFeqm5LmW7ZgmjY4rK2mZpNDI0aH/w640-h480/DSCN8286.JPG" width="640" /></a></div></b></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;"><b><i>La Ciambella al Torrone è un goloso dolce ottimo per una colazione salutare o per una buona merenda. Questa torta è un'ottima idea per riciclare il torrone che inevitabilmente avanza </i></b></span><span style="font-family: georgia;"><b><i><span></span></i></b></span><span style="font-family: georgia;"><b><i>in <span><a name='more'></a></span>ogni casa dopo la commemorazione dei morti o le feste natalizie. Una torta soffice, semplice dal profumo e dal gusto inconfondibile del torrone scelto per impreziosirla.</i></b></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b><i><br /></i></b></span></div><h2 style="text-align: center;"><b><i><span style="color: red; font-family: trebuchet; font-size: x-large;">CIAMBELLA AL TORRONE</span></i></b></h2><div style="text-align: left;"><span style="color: red; font-family: georgia;"><b><i>Ingredienti</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>300 g di farina tipo 00</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>130 g di zucchero</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>150 g di torrone</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>240 ml di latte</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>60 ml di olio di semi di girasole</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>2 cucchiai di amido di mais</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>1 uovo</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>1 bustina di lievito per dolci</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>un pizzico di sale</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="color: red; font-family: georgia;"><b><i>Procedimento</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>Spezzettare grossolanamente il torrone.</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6vE3gKp2m9hH7-1QJBuPudqqZuHwGzsFj_hbB3ehpUle5Qx1jkbkOLKTkK5NK3WqesXNMKs1b3IfulS5Bx0IRTikjOy0V2IhHdss_BNHabk8u9C1t1KamZYSowvWkFOcVlIvR3MwsCZ0TzyKLOXYIWNZwIXjeP6Y60dnfHpWuiPGxuM0FkAnRYT6/s640/DSCN8247.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="640" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6vE3gKp2m9hH7-1QJBuPudqqZuHwGzsFj_hbB3ehpUle5Qx1jkbkOLKTkK5NK3WqesXNMKs1b3IfulS5Bx0IRTikjOy0V2IhHdss_BNHabk8u9C1t1KamZYSowvWkFOcVlIvR3MwsCZ0TzyKLOXYIWNZwIXjeP6Y60dnfHpWuiPGxuM0FkAnRYT6/w400-h286/DSCN8247.JPG" width="400" /></a></div></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><span>In una ciotola capiente montare l'uovo con lo zucchero poi </span><span>continuando a montare </span><span>aggiungere pian piano la farina alternandola con il latte e l'olio, infine aggiungere l'amido di mais, il lievito e un pizzico di sale. A questo composto aggiungere il torrone spezzettato </span></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESCEdzS-33sF8viuuWqdEeYTCBSHytgx4fc2uerMJaJP555tZaFCd-LP7tuYtgCdsI_eWAFvPhUbmeRh-KIVJjE8Ss_MVN8-CnR33U02nYQxa4KHx9a42gWjxw9fbmFXzAXptaMC_Le4C3s52J6dRF9DWwaYATI4Wx4oD_wbz22itUDFYcLU-8VVI/s640/DSCN8248.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESCEdzS-33sF8viuuWqdEeYTCBSHytgx4fc2uerMJaJP555tZaFCd-LP7tuYtgCdsI_eWAFvPhUbmeRh-KIVJjE8Ss_MVN8-CnR33U02nYQxa4KHx9a42gWjxw9fbmFXzAXptaMC_Le4C3s52J6dRF9DWwaYATI4Wx4oD_wbz22itUDFYcLU-8VVI/w400-h300/DSCN8248.JPG" width="400" /></a></div></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><span>amalgamare bene e versare il tutto nello stampo oliato e infarinato. </span></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztS85yh9vMuQG4E7X_mw2iizQvm878S4RsIT_WkcU6u5xnbhR5zzTIfLyhJOldFgIcZbCtjRax5U53YqMJ0C0SOo3OTVdpiI1WVOiHTtKBH_f-eKuljKgXAC4BK3UdKRqiuUZJbeT6ivHZY9gF4X-uat38Tjj04yN5x-aeXJrz2MJkZF8vtwFKt4c/s640/DSCN8250.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztS85yh9vMuQG4E7X_mw2iizQvm878S4RsIT_WkcU6u5xnbhR5zzTIfLyhJOldFgIcZbCtjRax5U53YqMJ0C0SOo3OTVdpiI1WVOiHTtKBH_f-eKuljKgXAC4BK3UdKRqiuUZJbeT6ivHZY9gF4X-uat38Tjj04yN5x-aeXJrz2MJkZF8vtwFKt4c/w400-h300/DSCN8250.JPG" width="400" /></a></div></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><span>Infornare a 180° per 45 minuti.</span></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFSdKacrkrRBobWTE5Ou8W5Z_LNshzKmSZK-jQlm_i-qCYKZoAiz9cDGeTugmTjzcVSg9_i69A1na3KbWUTW-7AnfaqF4uDSf889Lg34f8iH4QgkB-LU4sIFJacTb6BGXozRqOjkEFtcPk0FbTyCEgaUU4Iep8hItPrGRrfQTZVdoVHSJ4sx35kkK/s640/DSCN8269.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFSdKacrkrRBobWTE5Ou8W5Z_LNshzKmSZK-jQlm_i-qCYKZoAiz9cDGeTugmTjzcVSg9_i69A1na3KbWUTW-7AnfaqF4uDSf889Lg34f8iH4QgkB-LU4sIFJacTb6BGXozRqOjkEFtcPk0FbTyCEgaUU4Iep8hItPrGRrfQTZVdoVHSJ4sx35kkK/w400-h300/DSCN8269.JPG" width="400" /></a></div><span>Far raffreddare bene poi spolverizzare con zucchero a velo.</span></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlNTBZrfdoFylG6-BsOlXrSJwBYvYegg3xKmg3cRMx9AjQlPCP3fuEL1RIPFJZ7slbuUsTiQMz-kvqtJNFa49x7aBiFPQ1qYP4whZBVtFoRA4fPWZdw4YReCRz99DDwbx_HKGD4Hgnl-BT58uRPnewZjCNGgTI9i0SIQX39LfVcJfv0tjku20OjST/s556/DSCN8282.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="556" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlNTBZrfdoFylG6-BsOlXrSJwBYvYegg3xKmg3cRMx9AjQlPCP3fuEL1RIPFJZ7slbuUsTiQMz-kvqtJNFa49x7aBiFPQ1qYP4whZBVtFoRA4fPWZdw4YReCRz99DDwbx_HKGD4Hgnl-BT58uRPnewZjCNGgTI9i0SIQX39LfVcJfv0tjku20OjST/w400-h345/DSCN8282.JPG" width="400" /></a></div>Affettare e servire.</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzd9TfhC70N6E-Q-nn6kZbPdQLpjmPFqsQnof3ZvzHh55AjECsFaVWaDP0hE70ypIiWkXEzq3-RFg-GC1r_cTQ40XL0x9Kds9-hSX2sHR-UDU-x5hPBfvRX0TNKxGMsyuEn8ad3jheLo6iJK2Za4O8hp5-2l3CacADeuIH_55s2sJpY-HmgPEDxfLp/s640/DSCN8286.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzd9TfhC70N6E-Q-nn6kZbPdQLpjmPFqsQnof3ZvzHh55AjECsFaVWaDP0hE70ypIiWkXEzq3-RFg-GC1r_cTQ40XL0x9Kds9-hSX2sHR-UDU-x5hPBfvRX0TNKxGMsyuEn8ad3jheLo6iJK2Za4O8hp5-2l3CacADeuIH_55s2sJpY-HmgPEDxfLp/w400-h300/DSCN8286.JPG" width="400" /></a></div></span></div><div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com2tag:blogger.com,1999:blog-2190874313646394412.post-8976206357396418342022-11-12T23:23:00.006+01:002022-12-08T23:21:58.348+01:00BISCOTTI AL LATTE LIGHT<div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznNMcok30YwInTkmfBi6lw1IKfNkAWVFSRUdW-U20lqQy2c8wMuUF1DCnwPJtqCXBoIZ0l0eFeSYdRuMZF8mNeEvrqSp1WWBBMCDOCArIAUOBmJAA22ZxP1Fw5GgZ1-QB_3HlK3lTk1uP-YA_WvIVAcrCs6RusOiNQv3V17a9DUP8Lk3viLIWrwAs/s640/DSCN8276.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznNMcok30YwInTkmfBi6lw1IKfNkAWVFSRUdW-U20lqQy2c8wMuUF1DCnwPJtqCXBoIZ0l0eFeSYdRuMZF8mNeEvrqSp1WWBBMCDOCArIAUOBmJAA22ZxP1Fw5GgZ1-QB_3HlK3lTk1uP-YA_WvIVAcrCs6RusOiNQv3V17a9DUP8Lk3viLIWrwAs/w640-h480/DSCN8276.JPG" width="640" /></a></div></b></span></div><div style="text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;">I Biscotti al Latte sono venuti fuori dalla mia voglia di cambiare il modo di fare colazione. Sono sempre a dieta e ho bisogno di qualcosa di light ma voglio qualcosa di ugualmente goloso e, allora ecco dei biscotti senza uova e senza <span></span>burro, poco zucchero e l'aroma di<span><a name='more'></a></span> mandorla, ma possiamo anche usare limone, arancia, semi di anice o qualsiasi aroma che più vi piace. I Biscotti al Latte sono semplici e veloci da preparare, un goloso spuntino o una dolce colazione senza troppi rimorsi per la nostra dieta.</span></i></b></div><h2 style="text-align: center;"><span style="color: red; font-family: trebuchet; font-size: x-large;"><i>BISCOTTI AL LATTE LIGHT</i></span></h2><div style="text-align: left;"><span style="color: red; font-family: georgia;"><b><i>Ingredienti</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>450 g di farina tipo 00</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>150 ml di latte</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>120 ml di olio di semi di girasole</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>120 g di zucchero</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>aroma di mandorla</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>1 cucchiaino o 1 bustina di vaniglia</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>una bustina di ammoniaca</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>zucchero per la copertura q.b.</i></span></div><div style="text-align: left;"><span style="font-family: trebuchet;"><i><br /></i></span></div><div style="text-align: left;"><span style="color: red; font-family: georgia;"><i><b>Procedimento</b></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>In una capiente ciotola mettere il latte, l'aroma di mandorla, la vaniglia, </i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcy2nDdhytGSKK2q53LiCKRYmKI0TcyOOgEYE1jl_wufpdfyls2TidyH-R_H73LngsANCyiXBjd19SUP_mw20mXVH5jEJhpY3GAJI7VkWzuc47KatBShjbe7WTNlNJZc7RI-dB1xS7Y8XJDTnRTHnHLJw50KU3Y-M7Zjzo8ZUyJ0eCobc6k9nHXD53/s640/DSCN8255.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcy2nDdhytGSKK2q53LiCKRYmKI0TcyOOgEYE1jl_wufpdfyls2TidyH-R_H73LngsANCyiXBjd19SUP_mw20mXVH5jEJhpY3GAJI7VkWzuc47KatBShjbe7WTNlNJZc7RI-dB1xS7Y8XJDTnRTHnHLJw50KU3Y-M7Zjzo8ZUyJ0eCobc6k9nHXD53/s320/DSCN8255.JPG" width="320" /></a></div><i>l'olio e lo zucchero, mescolare per far amalgamare gli ingredienti. </i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyRsvHSVleUmBhsitYwwY2qc4LX1cH_1QXcrcK31N-KnYIW2nBeX-CuR2KyCHPeNVYhyJXJpfC0EmEr1CiLjxFYkAwiPgOryC0QeNGwrVlaqMcG-BmMvDLp6FgM1g6HdHERuU4JqgTO3x3PMj7_5mJDSptrRavvDIMx9gkXtN7KKvqiix3bn_cWFz/s640/DSCN8257.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyRsvHSVleUmBhsitYwwY2qc4LX1cH_1QXcrcK31N-KnYIW2nBeX-CuR2KyCHPeNVYhyJXJpfC0EmEr1CiLjxFYkAwiPgOryC0QeNGwrVlaqMcG-BmMvDLp6FgM1g6HdHERuU4JqgTO3x3PMj7_5mJDSptrRavvDIMx9gkXtN7KKvqiix3bn_cWFz/w400-h300/DSCN8257.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: left;">Aggiungere la farina pian piano </i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgEK6UW0CSu2YgOT06rgoFdssBocH6UQGMcqtgLDumOAaowEPZpyr-IOeRpPTGnpH2eYRzEqjKSQltPUxFtxnktf_XCghI2pcKyIRobIR9vAWpkNgOCSUB9JslZ_5JruHp0x6SyugLlDBGAC5b3BwcE_o_-oS7yB7H3BDRPWAXAzuUSkaol8LaiRo/s640/DSCN8259.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgEK6UW0CSu2YgOT06rgoFdssBocH6UQGMcqtgLDumOAaowEPZpyr-IOeRpPTGnpH2eYRzEqjKSQltPUxFtxnktf_XCghI2pcKyIRobIR9vAWpkNgOCSUB9JslZ_5JruHp0x6SyugLlDBGAC5b3BwcE_o_-oS7yB7H3BDRPWAXAzuUSkaol8LaiRo/w400-h300/DSCN8259.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: left;">e per ultimo aggiungere l'ammoniaca sciolta in un pò di latte, </i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhg7bYYxihn7yOCgbfTo2u3rEr5wVNDQmu-jWQCFkFF31WZt5xOFVmFhdWoGVGbQPDlU5AsqJsnulosZzkL9VRLtMMbwySNPy-EPuHBPcaj_hjPPKILR6hjlcBULTouILIV-sScsWYoXBoJa0bVvMZk8HPdEfzpOD6jzWt0sjBc5Oy0r4ojyWrrO9S/s640/DSCN8261.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhg7bYYxihn7yOCgbfTo2u3rEr5wVNDQmu-jWQCFkFF31WZt5xOFVmFhdWoGVGbQPDlU5AsqJsnulosZzkL9VRLtMMbwySNPy-EPuHBPcaj_hjPPKILR6hjlcBULTouILIV-sScsWYoXBoJa0bVvMZk8HPdEfzpOD6jzWt0sjBc5Oy0r4ojyWrrO9S/s320/DSCN8261.JPG" width="320" /></a></div><i style="text-align: left;">impastare fino ad ottenere un composto compatto ma abbastanza morbido. </i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO7RFNLqCWGZR49ND36lfTFk5VXrNeNmM97KV0dIsR1NMPd6pkU_tZ9uLvSKJQFOPDe5JTo20pDtxix0zgIR3N296rrHc1fYAohcou07z8zk91utRyVD6mkWN91aZjSBRjoBjuROCNAFx3PBMGAQZ1gRq9fhztVKhyYk8bx0buHWb3qQiLPACmKiL/s640/DSCN8263.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO7RFNLqCWGZR49ND36lfTFk5VXrNeNmM97KV0dIsR1NMPd6pkU_tZ9uLvSKJQFOPDe5JTo20pDtxix0zgIR3N296rrHc1fYAohcou07z8zk91utRyVD6mkWN91aZjSBRjoBjuROCNAFx3PBMGAQZ1gRq9fhztVKhyYk8bx0buHWb3qQiLPACmKiL/w400-h300/DSCN8263.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: left;">Con le mani prendere un pò di impasto e dargli una forma rotonda o allungata, poi lo passiamo nello zucchero e infine sulla piastra del forno precedentemente ricoperta da carta.</i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RYvLgY04NBGw3vHRzq7z50stRJ9TfA3MZCUkjPmJpE6jhFSoL4Yi0vPMjpYuW_UVDAPoSxQihQPNM0mrLPEOYZfAnmb8dF7At9Hg6B2taEltgs91KbHgFJZpX6afYtuBwNmtUDsFLUhxsZ6dhecu1O3NY1Ko44P_ngfXqKnARoSjwciCtGsRoik4/s640/DSCN8264.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RYvLgY04NBGw3vHRzq7z50stRJ9TfA3MZCUkjPmJpE6jhFSoL4Yi0vPMjpYuW_UVDAPoSxQihQPNM0mrLPEOYZfAnmb8dF7At9Hg6B2taEltgs91KbHgFJZpX6afYtuBwNmtUDsFLUhxsZ6dhecu1O3NY1Ko44P_ngfXqKnARoSjwciCtGsRoik4/w300-h400/DSCN8264.JPG" width="300" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: left;">Continuare così fino ad utilizzare tutto l'impasto </i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5pJ7nADNWTlbciMvKlKhnQZgftxyOjJpGgjMOgwEeCOexxj4Fg1HN9zweONTyM4-PkMJd1dZAQ6Bz8wxcnbkqb2e0y5Kr5A8eez0VXXLGoVFmU2FgBSlKVFdikWRueY8kmO7NVo2IRr-MPCq5Kpkevuw-oqsYN5Z9S3zGV6lWHf7gX8_EnOTtb3u/s640/DSCN8267.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5pJ7nADNWTlbciMvKlKhnQZgftxyOjJpGgjMOgwEeCOexxj4Fg1HN9zweONTyM4-PkMJd1dZAQ6Bz8wxcnbkqb2e0y5Kr5A8eez0VXXLGoVFmU2FgBSlKVFdikWRueY8kmO7NVo2IRr-MPCq5Kpkevuw-oqsYN5Z9S3zGV6lWHf7gX8_EnOTtb3u/w400-h300/DSCN8267.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: left;">poi infornare in forno già caldo ventilato a 180° per 20 minuti. Trascorso il tempo sfornare e far raffreddare </i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHOtip6Y8BNPbdHLyREiAutjNdIVJMqdx_-4d_16PmQlX8vWosuPXkURzLh4cSTX5emECHLbsjI9OQ0xTYgmx2Hv4VRVjh-dKGYUYy9a254B-JTfj8WXtSvMgMRfs4felttUurDEOKoqTibaw0HZrbLqb9DNLFtVvBi6vbcVjynXWq0ne0HIEbXNV/s640/DSCN8273.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHOtip6Y8BNPbdHLyREiAutjNdIVJMqdx_-4d_16PmQlX8vWosuPXkURzLh4cSTX5emECHLbsjI9OQ0xTYgmx2Hv4VRVjh-dKGYUYy9a254B-JTfj8WXtSvMgMRfs4felttUurDEOKoqTibaw0HZrbLqb9DNLFtVvBi6vbcVjynXWq0ne0HIEbXNV/w400-h300/DSCN8273.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: left;">prima di addentarli.</i></div></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7X_Mx8PewQQ7le2RExcRlXBgonuS68ZF34lNeVclatdti5Nt7UADiPt4FdSBGj24_dStWSD55P9UfzS_GeMD9b5SSjNoK0ZDKl9VH-OlmLF-9L87Co-fVIydHBWURknHTg2kDT2riFeMjNcmWRwcYmZ4YLXLczBd0k4RnkLuVu35Jm4f5hWjhx-Im/s640/DSCN8276.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7X_Mx8PewQQ7le2RExcRlXBgonuS68ZF34lNeVclatdti5Nt7UADiPt4FdSBGj24_dStWSD55P9UfzS_GeMD9b5SSjNoK0ZDKl9VH-OlmLF-9L87Co-fVIydHBWURknHTg2kDT2riFeMjNcmWRwcYmZ4YLXLczBd0k4RnkLuVu35Jm4f5hWjhx-Im/w400-h300/DSCN8276.JPG" width="400" /></a></div><div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0tag:blogger.com,1999:blog-2190874313646394412.post-74075819594748975492022-10-31T23:29:00.002+01:002022-12-08T23:16:24.319+01:00TORRONE DEI MORTI<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="line-height: 18.2px; padding: 0px; text-align: left;"><span style="font-size: medium;"><strong><em><span style="font-family: georgia;">Il Torrone dei Morti è per i napoletani il torrone che si regala il giorno della commemorazione dei morti.<br /></span></em></strong></span><span style="font-size: medium;"><span style="font-family: georgia;"><strong><em><span face="Trebuchet MS, sans-serif">Il Torrone dei Morti però non è il classico torrone a base di miele e mandorle, bensì un torrone morbido e cremoso, fatto con un guscio di cioccolato fondente ripieno di crema <span><a name='more'></a></span>che può essere al cioccolato, al caffè, alle mandorle, alle nocciole </span></em></strong></span><strong><em><span style="font-family: georgia;">al pistacchio, ecc... </span></em></strong><strong><em><span style="font-family: georgia;">Il Torrone dei Morti si compra nelle pasticcerie ma si trova anche sulle bancarelle che si mettono ai margini delle strade in queste occasioni, generalmente si compra a fette. </span></em></strong><strong><em><span style="font-family: georgia;">Quest'anno ho deciso di non comprarlo, ma di provare a farlo in casa. Ho optato per il gusto caffè e gianduia con nocciole.</span></em></strong></span></div><div style="line-height: 18.2px; padding: 0px; text-align: left;"><strong><em><span style="font-family: georgia; font-size: medium;">Con queste dosi avremo un Torrone da 1,100 kg.</span></em></strong></div><div style="line-height: 18.2px; padding: 0px; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;">Se volete assaggiare altri gusti ne troverete tanti<span style="color: #333333;"> </span><a href="https://cucinateresa.blogspot.com/search/label/Torrone" style="color: #333333;" target="_blank">qui</a><span style="color: #333333;">.</span></span></i></b></div><div style="line-height: 18.2px; padding: 0px; text-align: left;">
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<span style="color: red; font-family: trebuchet; font-size: x-large;"><i>Ricetta TORRONE DEI MORTI</i></span></h2>
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<strong><em><span style="color: red; font-family: georgia;">Ingredienti per la copertura</span></em></strong></div>
<div style="line-height: 18.2px; padding: 0px;"><i style="color: #333333;"><span style="font-family: georgia;">200 g di cioccolato fondente</span></i></div>
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<strong><em><span style="color: red; font-family: georgia;">Ingredienti per il gusto di torrone al caffe'</span></em></strong></div>
<div style="line-height: 18.2px; padding: 0px;"><i style="color: #333333;"><span style="font-family: georgia;">200 g di cioccolato bianco</span></i></div>
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<span style="font-family: georgia;"><i>150 g di nutella bianca</i></span></div>
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<span style="font-family: georgia;"><i>40 g di crema di caffè</i></span></div>
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<span style="font-family: georgia;"><i>50 g di gocce di cioccolato fondente</i></span></div>
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<strong><em><span style="color: red; font-family: georgia;">Ingredienti per gusto di torrone al gianduia</span></em></strong></div>
<div style="color: #333333; line-height: 18.2px; padding: 0px;"><i><span style="font-family: georgia;">200 g di cioccolato gianduia con nocciole (nocciolato)</span></i></div>
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<span style="font-family: georgia;"><i>150 g di nutella</i></span></div>
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<span style="font-family: georgia;"><i>100 g di crema gianduia</i></span></div>
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<span style="font-family: georgia;"><i>50 g di nocciole tritate</i></span></div>
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<strong><em><span style="color: red; font-family: georgia;">Procedimento</span></em></strong></div>
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<em><span face="Trebuchet MS, sans-serif"><span style="color: #333333;"><span style="font-family: georgia; line-height: 18.2px;">Sciogliere il cioccolato fondente a bagnomaria, versare qualche cucchiaiata nello stampo del torrone (io ho usato uno stampo d'alluminio usa e getta) e spalmarlo in maniera omogenea, basta muovere lo stampo o aiutarsi con un pennello, mettere lo stampo nel freezer. Non appena si sarà asciugato ripetere questa operazione fino ad esaurimento del cioccolato (dovrebbe essere 3 volte).</span></span></span></em></div>
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<em><span style="font-family: georgia;">Finito l'operazione di rivestimento incominciamo a preparare il ripieno.</span></em></div>
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<em><span style="font-family: georgia;">Sciogliere il cioccolato bianco a bagnomaria, appena sarà sciolto aggiungiamo la nutella bianca, mescolare e aggiungere la crema al caffè, amalgamare il tutto ed infine aggiungere le gocce di cioccolato.</span></em></div>
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<em><span style="font-family: georgia;">Riprendiamo lo stampo e versiamo la crema ottenuta nello stesso, mettiamo in frigo per farlo solidificare.</span></em></div>
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<em><span style="font-family: georgia;">Spezzettiamo il nocciolato e lo sciogliamo a bagnomaria, appena si sarà sciolto aggiungiamo la nutella e pò la crema gianduia, mescoliamo bene per amalgamare il tutto ed infine aggiungiamo le nocciole tritate e mescoliamo bene.</span></em></div>
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<em><span face="Trebuchet MS, sans-serif"><span style="font-family: georgia;">Riprendiamo lo stampo dal frigo e versiamo la crema gianduia nello stesso. Rimettiamo in frigo per almeno due ore</span>.</span></em></div>
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<em><span style="font-family: georgia;">Trascorso il tempo riprendiamo lo stampo e, se è quello di alluminio basta tirare un pò i lembi tutt'intorno allo stampo,</span></em></div>
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<em><span style="font-family: georgia;">eliminare il cioccolato in eccesso dai bordi e capovolgere il torrone dei morti in un piatto da portata.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXRavVAZlqW-B63oFnFhTFnrz7YnkMlmTFDm0hTFI_Tx4XwkRHQGjZzk5VjSv2HmEq3AoAQkvVGCqhsk9zu3dQq4NJzbRtWm3kC2_NcdY5prErlLNLpzITYEPmwT0MfUbT5necNSzp1XB/s1600/torronemorti+%252811%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXRavVAZlqW-B63oFnFhTFnrz7YnkMlmTFDm0hTFI_Tx4XwkRHQGjZzk5VjSv2HmEq3AoAQkvVGCqhsk9zu3dQq4NJzbRtWm3kC2_NcdY5prErlLNLpzITYEPmwT0MfUbT5necNSzp1XB/s1600/torronemorti+%252811%2529.JPG" width="400" /></a></div>
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<em><span style="font-family: georgia;">Tagliare a fette e servire, senza pensare alle diete, mi raccomando!!!!!!!</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zF0RG4bPaeiHvZwtfxaOPoEHf-UOfWpDQfP8Dy_pDd4x_VIrni9oIR4_Nys1kkAoQCTuzsQeFOTfbbJldDdHpYGTfielzcvldm1HNaj2H0l_QQI-Mo9p-G3lJXDsv0onjGtWBiUQsWiJ/s1600/torronemorti+%25281%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zF0RG4bPaeiHvZwtfxaOPoEHf-UOfWpDQfP8Dy_pDd4x_VIrni9oIR4_Nys1kkAoQCTuzsQeFOTfbbJldDdHpYGTfielzcvldm1HNaj2H0l_QQI-Mo9p-G3lJXDsv0onjGtWBiUQsWiJ/s1600/torronemorti+%25281%2529.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0CsNMCFdqpTN9W4Jt3HeIJmqaboTeHttMg8QSaeOwBIohcDnevw3sAomRLgoVqnyYCL3454UpDjy8NiW8YtV64T1fhzJBTFjOVXPsg4gZ24BO2D1tZ1m51yvl6L1dTHdfKD2DmKtD8_I/s1600/torronemorti+%25282%2529.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0CsNMCFdqpTN9W4Jt3HeIJmqaboTeHttMg8QSaeOwBIohcDnevw3sAomRLgoVqnyYCL3454UpDjy8NiW8YtV64T1fhzJBTFjOVXPsg4gZ24BO2D1tZ1m51yvl6L1dTHdfKD2DmKtD8_I/s1600/torronemorti+%25282%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interno Torrone dei Morti</td></tr>
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<div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com1tag:blogger.com,1999:blog-2190874313646394412.post-27597812574074959392022-10-16T22:16:00.014+02:002022-11-12T16:26:00.987+01:00POLPETTONE CON ZUCCA E PROVOLA<p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojncWqQBnMDshnz4Zz6IyDzT9AtWaixevErTuQnZfOmNS90HDsgcXulLhGuu8hcB0gtFZADG-vdl_03EPOqLS_gnkKG0EyZGz5wKKRqrHCMLqMAJburENEVzJgncIod3YEGU5LT73yu4cENsoDJvlLWfR33hKcs90ayXQ2rHmvHnMk0JkhPjSHz5t/s558/DSCN8225.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="558" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojncWqQBnMDshnz4Zz6IyDzT9AtWaixevErTuQnZfOmNS90HDsgcXulLhGuu8hcB0gtFZADG-vdl_03EPOqLS_gnkKG0EyZGz5wKKRqrHCMLqMAJburENEVzJgncIod3YEGU5LT73yu4cENsoDJvlLWfR33hKcs90ayXQ2rHmvHnMk0JkhPjSHz5t/w640-h550/DSCN8225.JPG" width="640" /></a></i></div><p></p><p><b><i><span style="font-family: georgia;"> Il Polpettone con Zucca e Provola è un secondo piatto completo, sostanzioso e soprattutto amato da tutti. In effetti è nato questo connubio solo perché dovevo smaltire della zucca che avevo preparato il giorno prima, il risultato è stato davvero ottimo un polpettone </span></i><i><span style="font-family: georgia;">morbido </span></i><i><span style="font-family: georgia;">e </span></i></b><i><span style="font-family: georgia;"><b>succoso che con il contorno di patate è andato a ruba. Approfittando della bontà della zucca magari potete fare come me, un giorno un buon<a href="https://cucinateresa.blogspot.com/2014/03/rigatoni-zucca-e-pancetta.html" target="_blank"> primo piatto</a>, mettere da parte un pò di zucca e pancetta e preparare il polpettone come secondo piatto. Che ne dite?</b><span></span></span></i></p><a name='more'></a><p></p><p></p><h2 style="text-align: center;"><span style="color: red; font-family: trebuchet; font-size: x-large;"><i>Ricetta </i><i>POLPETTONE CON ZUCCA E PROVOLA</i></span></h2><div><i><span style="color: red; font-family: georgia;"><b>Ingredienti</b></span></i></div><div><i><span style="font-family: georgia;">250 g di carne macinata</span></i></div><div><i><span style="font-family: georgia;">200 g di zucca e pancetta</span></i></div><div><i><span style="font-family: georgia;">100 g di pane raffermo</span></i></div><div><i><span style="font-family: georgia;">50 g di provola affumicata</span></i></div><div><i><span style="font-family: georgia;">1 uovo</span></i></div><div><i><span style="font-family: georgia;">2 cucchiai di pecorino grattugiato</span></i></div><div><i><span style="font-family: georgia;">sale e pepe q.b.</span></i></div><div><i><span style="font-family: georgia;">foglie di salvia essiccata</span></i></div><div><i><span style="font-family: georgia;">pangrattato q.b.</span></i></div><div><i><span style="font-family: georgia;"><br /></span></i></div><div><i><span style="color: red; font-family: georgia;"><b>Procedimento</b></span></i></div><div><span style="font-family: georgia;"><i>Mettere il pane in ammollo in acqua o latte se preferite. Mettere da parte la zucca e pancetta, se non l'avete già preparata vedete <a href="https://cucinateresa.blogspot.com/2014/03/rigatoni-zucca-e-pancetta.html" target="_blank">qui</a>.</i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2drD1CJVZfERn_sYEbuI7eKey5naVnNgfdank8Tk1-0gib8h06ThukqLV0BC5AHmd9lmlHR_qcx-hKWaVwC4ymSNGXfW0Pryx03dW95Bx35eUjl9I4M_4lLs3z7uLOG3XL5MGW7CHqekEfwbWm5JOKihVYbvkAzmC1jUvSjEKaNn4RBfXR9ZzvV_/s557/DSCN8203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="557" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2drD1CJVZfERn_sYEbuI7eKey5naVnNgfdank8Tk1-0gib8h06ThukqLV0BC5AHmd9lmlHR_qcx-hKWaVwC4ymSNGXfW0Pryx03dW95Bx35eUjl9I4M_4lLs3z7uLOG3XL5MGW7CHqekEfwbWm5JOKihVYbvkAzmC1jUvSjEKaNn4RBfXR9ZzvV_/w400-h345/DSCN8203.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>In una insalatiera mettere la carne macinata, l'uovo, 1 cucchiaio di pecorino, sale, pepe, salvia, </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGse9GqUu7yRUQSamzfp875-0MVl4ZkNDNZ3jfG-Y3eKN33PfHJq42eG3HLpb3Q9dkHtvmpvwLGL7VTyjuvHypav-LAjIL2npmKxKFOWsCLgE_G1YgoQ6PCCgEpyW1SX4n7MLP4rsl22fxgjMkHeWQOkcY440Rvu8j2rDyy2YU3oBJc8mlsrYXaedb/s640/DSCN8205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGse9GqUu7yRUQSamzfp875-0MVl4ZkNDNZ3jfG-Y3eKN33PfHJq42eG3HLpb3Q9dkHtvmpvwLGL7VTyjuvHypav-LAjIL2npmKxKFOWsCLgE_G1YgoQ6PCCgEpyW1SX4n7MLP4rsl22fxgjMkHeWQOkcY440Rvu8j2rDyy2YU3oBJc8mlsrYXaedb/w400-h300/DSCN8205.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>mescolare tutto poi aggiungere la zucca, </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSACUHc_SPXLLmzNxK1n67QTquzQ9Dt3mHTbGmvrFio2aWhCId6sQd0MP_xIJGxXYajgvsM0NsZ82J4tKMg1Y6NOANFv696sCWyST2y8h_x6UGQstEBx1m6DFrZRrvcCFU_3wx-5k_cCJrlofcCvTMF0Y9MU6cP0RS0bnhCYorW0-iKlKlrx8nHZ2/s640/DSCN8207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSACUHc_SPXLLmzNxK1n67QTquzQ9Dt3mHTbGmvrFio2aWhCId6sQd0MP_xIJGxXYajgvsM0NsZ82J4tKMg1Y6NOANFv696sCWyST2y8h_x6UGQstEBx1m6DFrZRrvcCFU_3wx-5k_cCJrlofcCvTMF0Y9MU6cP0RS0bnhCYorW0-iKlKlrx8nHZ2/w400-h300/DSCN8207.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>amalgamare e aggiungere il pane ben strizzato, amalgamare gli ingredienti. </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TnrEgWoKx6f6PPHyvEWNjJ69Nd52dmaB7vuOTA40SgfcFj_rlq3tKMUrspCBGeXefYY8H9Ufx9DbkRp53bjGFv835vb8K-znb3Pnt_QxAgzeydfQXpDkxvBIbSE7zV3FVvctlbcGRw_K2ClrqgntDdf4IKzk_gfpGdA1ZOsuWyN0LlF3orHm7P6d/s640/DSCN8208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TnrEgWoKx6f6PPHyvEWNjJ69Nd52dmaB7vuOTA40SgfcFj_rlq3tKMUrspCBGeXefYY8H9Ufx9DbkRp53bjGFv835vb8K-znb3Pnt_QxAgzeydfQXpDkxvBIbSE7zV3FVvctlbcGRw_K2ClrqgntDdf4IKzk_gfpGdA1ZOsuWyN0LlF3orHm7P6d/w400-h300/DSCN8208.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>Passare il composto su un foglio di carta da forno oliato e cosparso di pangrattato; io l'ho lasciato nell'insalatiera e ho trovato difficoltà a fargli prendere forma. Stendere il composto con il macinato </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWitC_ZyKG0Yf_T3xEtxqJBfngPQBn-nRIxC_bBjLc2-4pIchXGb6ekCfLBZX4SrVMlKzBGNHqq-2eeQQTFndOzJ_EQrk_Kwvl-sVPwUtOCgMQ64YDGVmvfhhBV-G7EISbinTvyDWU9-fiw3Ur0Cmfr0k1rUxNoWaCuQYlsIPkWVN8qTx9_cOthB_/s586/DSCN8210.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="586" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWitC_ZyKG0Yf_T3xEtxqJBfngPQBn-nRIxC_bBjLc2-4pIchXGb6ekCfLBZX4SrVMlKzBGNHqq-2eeQQTFndOzJ_EQrk_Kwvl-sVPwUtOCgMQ64YDGVmvfhhBV-G7EISbinTvyDWU9-fiw3Ur0Cmfr0k1rUxNoWaCuQYlsIPkWVN8qTx9_cOthB_/w400-h315/DSCN8210.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>e al centro mettere le fette di provola e il cucchiaio di pecorino, </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQp5JqAlVJBmROAzdGp4IVseT-qWuyoF4wN5OPprAHWBjlzDU65FDyFkQeCXBQcyadRHWYfGhy6Ns-X8O_w6wem1kSfdTgsd8XtWDLUS8XhoZlRcld9ZL0dKf-vWjlDgsJNTvxijmNkem0X60msVPmGkPKbi3xrd31kDw7lG2wXvSK4235uinAOYci/s640/DSCN8212.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQp5JqAlVJBmROAzdGp4IVseT-qWuyoF4wN5OPprAHWBjlzDU65FDyFkQeCXBQcyadRHWYfGhy6Ns-X8O_w6wem1kSfdTgsd8XtWDLUS8XhoZlRcld9ZL0dKf-vWjlDgsJNTvxijmNkem0X60msVPmGkPKbi3xrd31kDw7lG2wXvSK4235uinAOYci/w400-h300/DSCN8212.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>poi aiutandovi con la carta arrotolare il polpettone e cospargere con pangrattato la superficie. </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vInjIdLb0s1X-T9sASzDaI_MC-PJeUG58oR9MRZfGWcxM7qNGNO92w9aFouUAZgBmtyR_9ITQGSrxltl5WwOeT25gKea8ZuNg7y75NUjuZBl609STUPGOKLLr5hZaPV5fT6njya-BzSfaMvW4lwrShAWGWk3E6JLKuFERArfIkw9DkLXtDRMkw0i/s640/DSCN8215.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vInjIdLb0s1X-T9sASzDaI_MC-PJeUG58oR9MRZfGWcxM7qNGNO92w9aFouUAZgBmtyR_9ITQGSrxltl5WwOeT25gKea8ZuNg7y75NUjuZBl609STUPGOKLLr5hZaPV5fT6njya-BzSfaMvW4lwrShAWGWk3E6JLKuFERArfIkw9DkLXtDRMkw0i/w400-h300/DSCN8215.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>Infornare a 180° per 15 minuti </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0PHabB_79lG7Y7_CrC5NGe7GAwG61Ft_ovwu9p9K68YwqCK83VrdPDsjhi2qermnqYBeEncSt4Yg6Xc1PZuTLt9zFtRMWMD6Wz1wnzj4R6so7DHIhnjLrFwc75vLFr-Kl_HGrZcurT2kqipIpCO8gLe8yEUh2oKnha8BCx8FGV3_m8VvQR8Oo39r/s640/DSCN8218.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0PHabB_79lG7Y7_CrC5NGe7GAwG61Ft_ovwu9p9K68YwqCK83VrdPDsjhi2qermnqYBeEncSt4Yg6Xc1PZuTLt9zFtRMWMD6Wz1wnzj4R6so7DHIhnjLrFwc75vLFr-Kl_HGrZcurT2kqipIpCO8gLe8yEUh2oKnha8BCx8FGV3_m8VvQR8Oo39r/w400-h300/DSCN8218.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>poi, se volete aggiungere le patate tagliate a tocchetti e </i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFnRDdNrtHwzFcDfIyHk-DLLSIvTtVg7S7H1srAoNtAiAv3n2n4n34AmSVoH2TZ9IyADBuEfDzUQ90JqmrvsPTUyS3idzjidZ4xGKLS8aYIYq0_KdDL9f8tEgKGV_LPNYLAUgFP5Vo8ZH5k_n1tmtp-7Ru_SudjmhDs9-54B43U8w_9ndblA4L8Xw/s611/DSCN8221.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="611" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFnRDdNrtHwzFcDfIyHk-DLLSIvTtVg7S7H1srAoNtAiAv3n2n4n34AmSVoH2TZ9IyADBuEfDzUQ90JqmrvsPTUyS3idzjidZ4xGKLS8aYIYq0_KdDL9f8tEgKGV_LPNYLAUgFP5Vo8ZH5k_n1tmtp-7Ru_SudjmhDs9-54B43U8w_9ndblA4L8Xw/w400-h314/DSCN8221.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>continuare a cuocere a 180° per altri 15/20 minuti con forno ventilato, se non lo avete gli ultimi 10 minuti accendere il grill così da far formare una bella crosticina croccante.</i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9buAPThbzb15FnWu9aELol78AyFmNITGZ7378B2W2NwC_TAe1bceHY_1xJFJ-ybqNyrXYWLh1jmgJxNMXZ4-yQdtuatA94oUiIjzykwC6yfBMkdl7lbCyjwR8OQAsGHIpGHHNEURkLgNK3TyvuLDj3jYdEHX6JwFEsbqBQdpLoZnh6akugMToKM95/s640/DSCN8224.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9buAPThbzb15FnWu9aELol78AyFmNITGZ7378B2W2NwC_TAe1bceHY_1xJFJ-ybqNyrXYWLh1jmgJxNMXZ4-yQdtuatA94oUiIjzykwC6yfBMkdl7lbCyjwR8OQAsGHIpGHHNEURkLgNK3TyvuLDj3jYdEHX6JwFEsbqBQdpLoZnh6akugMToKM95/w400-h300/DSCN8224.JPG" width="400" /></a></div></span></div><div><span style="font-family: georgia;"><i>Trascorso il tempo sfornare lasciare raffreddare per qualche minuto poi affettare e servire.</i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DEp29AcSECYuG9bHDl3UGVVd2x0P4SRGS4-3RV46UnzzKP1YSyLVGzehSzKBeUdd9S1xIaeT5JJoGvw5xKsvfoLphrwlfJ66QB8OmTcfGuOoA19Djhpe7zrMrjAYlGFNndOyNs_epiCdAmQDEf5cxvXfnxd6L_GF3DCWK7pFQ0bZftYa-gLTITdK/s558/DSCN8225.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="558" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DEp29AcSECYuG9bHDl3UGVVd2x0P4SRGS4-3RV46UnzzKP1YSyLVGzehSzKBeUdd9S1xIaeT5JJoGvw5xKsvfoLphrwlfJ66QB8OmTcfGuOoA19Djhpe7zrMrjAYlGFNndOyNs_epiCdAmQDEf5cxvXfnxd6L_GF3DCWK7pFQ0bZftYa-gLTITdK/w400-h344/DSCN8225.JPG" width="400" /></a></div></span></div><div class="blogger-post-footer">Piaciuta la ricetta? Condividila per farla conoscere ai tuoi amici e unisciti a noi</div>Teresa Moscahttp://www.blogger.com/profile/10070821939801635437noreply@blogger.com0