tag:blogger.com,1999:blog-65993662969975596822024-02-21T08:00:34.039+00:00IL SAPORE DEL SALEFood blog con ricette per tutti i gusti, consigli di cucina e fotografie passo passoChiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-6599366296997559682.post-32447622691428334902017-06-30T11:00:00.000+01:002019-11-23T16:25:04.360+00:00Cefalonia: consigli di viaggio<div class="separator" style="clear: both; text-align: center;">
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Eccomi di ritorno dopo mesi di assenza durante i quali, ahimè, ho cucinato pochissimo e fotografato ancor meno. Riappaio, quindi, non con una ricetta, ma con un post di consigli di viaggio.<br />
Meta: Cefalonia, la maggiore delle isole greche Ioniche e tristemente nota per l'eccidio del 1943.<br />
Preciso subito che non si tratta di una guida esaustiva dell'isola (per quelle ci sono centinaia di siti istituzionali redatti da penne molto più autorevoli della mia), quanto di spunti e indicazioni di carattere pratico basate sulla mia esperienza e che, visti i numerosi feedback positivi di amici e conoscenti che ne hanno usufruito, ho pensato di condividere qui.<br />
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Il mio viaggio a Cefalonia risale al 2014, quindi alcune informazioni potrebbero non essere aggiornate (es. prezzi dei lettini), ma per lo più sono indicazioni tutt'oggi valide.</div>
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DOVE DORMIRE:<o:p></o:p></div>
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Io consiglierei di stare nella zona
Argostoli-Lassi-Svoronata in quanto maggiormente servita delle altre e comunque comoda come punto di partenza per
girare l'isola. Argostoli è il capoluogo dell'isola e quindi il paese più
grande, con una piazzetta carina, ma come lungomare niente di speciale.</div>
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Lassi è fondamentalmente una strada lungo la quale ci sono un sacco
di mini market e ristoranti e può essere comodo stare nei paraggi.<o:p></o:p></div>
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Molto carini sono anche Sami e Agia Efimia, che si trovano
però dall'altro lato dell'isola (quello verso Itaca) e risultano quindi un po' più
isolati.<o:p></o:p></div>
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Sconsiglierei di dormire a Poros o Skala (che sono a sud)
in quanto lontane praticamente da tutto e le spiagge non sono tra le migliori
dell'isola.<o:p></o:p></div>
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LE SPIAGGE:<o:p></o:p></div>
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- Antisamos: vicina a Sami e a mio parere una delle più belle
dell'isola con sassolini bianchi e acqua cristallina. Vi consiglio di portarvi maschera e/o occhialini in quanto il fondale e i pesci che si vedono sono una meraviglia. A ridosso della spiaggia ci sono
due baretti, uno più modaiolo e uno più tranquillo. Gli ombrelloni e le sdraio
sono gratuiti, basta consumare qualcosa in uno dei due bar (anche solo un
caffè). Vi suggerisco però di arrivare entro le 10.30 perché poi si riempie e
potreste non trovare posto.<o:p></o:p></div>
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- Avithos beach: vicina ad Ammes. Spiaggia sabbiosa con
l'acqua bassa per un bel po' di metri dalla riva. Anche qui baretto sulla
spiaggia aperto fino a dopo il tramonto. Due sdraio e ombrellone per tutto il
giorno: 6 €. Volendo però tutte le spiagge hanno anche la parte di spiaggia
libera.<o:p></o:p></div>
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- Petani beach: sulla penisola a nord-ovest. Da Lassi ci
vuole circa un'oretta con la macchina, ma ne vale assolutamente la pena. Anche questa di
sassolini, con sdraio e ombrellone a 6 €. Se andate, vi consiglio di
fermarvi per pranzo al ristorante che si trova sulla parte destra della spiaggia e che si chiama Erasmia's Petani. Si mangia benissimo, il pesce è freschissimo e potete pranzare con meno
di 10 €.<o:p></o:p></div>
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-Kaminia: vicina a Skala è una spiaggia larghissima di
sabbia dove si dice depongano le uova le tartarughe Caretta Caretta, ma ci
sarebbe da appostarsi di notte per vederle. Anche qui l'acqua arriva ai fianchi
anche a 30 metri dalla riva.<o:p></o:p></div>
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-Platis e Makris Gialos: sono le spiagge di Lassi, entrambe
di sabbia. Platis è un po' più piccola, mentre Makris è parecchio più grande e
ha una parte super attrezzata con ombrelloni in paglia, sdraio con materasso e
servizio bar all'ombrellone (il tutto a 4 € a testa).<o:p></o:p></div>
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Altre spiagge carine che ho visto (anche se non belle come
le prime) sono Ammes, Skala e Katelios.<o:p></o:p></div>
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Non sono riuscita a vedere Xi, perché era troppo lontana e
Myrtos (che dicevano essere la spiaggia più bella dell'isola) perché all'epoca era chiusa a
causa di una frana. <o:p></o:p></div>
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DA VEDERE:<o:p></o:p></div>
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-Melissani lake: un lago sotterraneo che si visita a bordo
di barchette a remi. Ingresso 7 €<o:p></o:p></div>
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-Drogarati cave: la grotta con stalattiti e stalagmiti più
grande della Grecia. Ingresso 5 €<o:p></o:p></div>
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-Fiskardo: l'unico paesino che resistette al terremoto che
nel 1953 rase al suolo tutta l'isola. Lo chiamano la Portofino di Cefalonia ed
è molto carino.<o:p></o:p></div>
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-Assos: si trova sulla strada che porta a Fiskardo, e vale
la pena fermarsi anche solo per dieci minuti.<o:p></o:p></div>
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-Agia Efimia: altro paesino molto carino anche se
piccolissimo.<o:p></o:p></div>
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- Faro di Argostoli<o:p></o:p></div>
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- Chiesa di Aghio Gherasimos<o:p></o:p></div>
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DOVE MANGIARE: <o:p></o:p></div>
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- Avithos Taverna Preview: Tipica taverna greca con vista
sul mare. Noi siamo andati sia a pranzo che a cena e ci siamo sempre trovati
bene. L'unica pecca è che sono un po' lenti, ma in vacanza ci può stare.<o:p></o:p></div>
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- Erasmia's Petani<o:p></o:p></div>
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- Casa Grec: si trova in un vicolino dietro la piazza
principale di Argostoli. Non fanno cucina greca quanto più una sorta di cucina
contemporanea ma veramente buona.<o:p></o:p></div>
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- Phaedra / Amvrosia: sono due ristoranti a Lassi (purtroppo
senza vista mare) dove si mangia bene la carne.</div>
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NB: le porzioni greche sono parecchio abbondanti e
solitamente noi con un antipasto e un primo o un secondo eravamo sazi. I prezzi sono davvero convenienti e in genere, considerando una bottiglia di vino e mangiando pesce difficilmente si spende più di 20/25 € a testa.</div>
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Per pranzo noi preferivamo stare un po' più leggeri e di solito mangiavamo un'insalata greca ad uno
dei ristoranti/bar sulla spiaggia oppure la mattina andavamo in una bakery e ci
prendevamo alcuni pezzi delle tipiche torte salate greche che sono veramente buone. (A me
piacevano un sacco quelle di spathis bakery).<o:p></o:p></div>
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COME SPOSTARSI SULL'ISOLA:<o:p></o:p></div>
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Tra motorino e macchina io consiglierei la macchina soprattutto
se pensate di fare qualche giro anche di sera perché le strade sono
completamente buie. Noi l'abbiamo noleggiata tramite il proprietario del residence dove alloggiavamo, ed è risultato essere molto più conveniente rispetto ad un noleggio prenotato in anticipo su internet. A metà luglio, infatti, noi abbiamo pagato circa 25
€ al giorno.<o:p></o:p></div>
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Vi sconsiglio invece la bici, a meno che non siate molto allenati in quanto l'isola non è pianeggiante e le salite sono parecchio impegnative.<br />
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In conclusione Celafonia è uno di quei posti dove spero di tornare quanto prima, con i suoi monti e boschi che la rendono unica e diversissima dal resto delle isole greche più brulle, ma dove si respira la stessa accoglienza calda e discreta tipicamente greca.</div>
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<o:p>Buona estate a tutti!</o:p></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com4tag:blogger.com,1999:blog-6599366296997559682.post-58840641271436157072016-09-30T17:00:00.000+01:002019-11-23T16:24:41.515+00:00Polpette di miglio con purea di porri e feta<div class="separator" style="clear: both; text-align: center;">
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Mi è venuto il pollice nero.</div>
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In realtà non è mai stato verde, forse verde scuro.</div>
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Ora, comunque, è proprio nero.</div>
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Non c'è pianta grassa, aromatica, sempreverde, esotica o nostrana che riesca a tenere in vita per un tempo dignitoso. L'ultima mal capitata è una piantina di Gerbera che mi è stata regalata a febbraio e che da giugno sembra sempre essere sul punto di abbandonarmi. </div>
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Una tortura, per me e per la pianta.<br />
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Temo proprio mi manchi il gene del giardinaggio.<br />
In ogni caso, mi consolo con i fiori recisi e nell'attesa torni la primavera e con lei i ranuncoli e i tulipani mi inebrio con l'Osmanto. Lo conoscete? No?!<br />
E' una pianta sempreverde che fiorisce verso metà settembre e che emana un profumo delizioso.<br />
Io non lo sentivo da anni e riscoprirlo mi ha regalato un'infinità di emozioni e ricordi. Per me l'autunno ha il profumo dell'Osmanto.<br />
Ovviamente la pianta non è mia (e per fortuna aggiungerei!), ma cresce rigogliosa nel bellissimo giardino dell'hotel accanto al teatro e su cui affaccia il mio ufficio.<br />
Chissà se in commercio esistono fragranze realizzate con questi fiori... indagherò!<br />
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Vi saluto lasciandovi questa ricetta, adatta per ogni stagione.<br />
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<b>Ingredienti (per 2 persone)</b></div>
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150 gr di miglio</div>
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350 ml di brodo vegetale</div>
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1 pizzico di curcuma </div>
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1 cucchiaio di olio</div>
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1 albume</div>
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3 rametti di maggiorana</div>
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60 gr di feta</div>
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1 porro</div>
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sale q.b.</div>
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<b>Procedimento</b></div>
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Per prima cosa preparate il brodo vegetale e una volto pronto aromatizzatelo con il pizzico di curcuma. In un pentola con troppo larga mettete i 350 ml di brodo e quando bolle aggiungetevi il miglio e lasciate cuocere a fuoco dolce per 25 minuti.</div>
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Nel frattempo affettate finemente il porro (anche la parte più verde) e poi stufatelo in padella con un cucchiaio di olio fino a quando risulterà tenero. A questo punto toglietelo dal fuoco e fatelo raffreddare. Mentre il porro raffredda tagliate a tocchetti piccoli la feta e poi trasferitela in un mixer. Aggiungete quindi il porro intiepidito e mixate il tutto fino ad ottenere una purea abbastanza liscia e omogenea.</div>
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A questo punto il miglio sarà ormai cotto e potete quindi toglietelo dal fuoco e lasciarlo intiepidire.</div>
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In una ciotola sbattete l'albume e unitevi le foglioline di maggiorana e un pizzico di sale. Aggiungete il miglio intiepidito e amalgamate bene il tutto. Con le mani o con l'aiuto di un cucchiaio formate delle polpettine facendo attenzione a compattarle per bene. </div>
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A questo punto potete decidere se farle rosolare in padella con un filo d'olio, cuocendole da entrambi i lati fino a doratura, oppure infornarle a 180° C.</div>
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Le polpettine hanno un sapore molto delicato e si sposano perfettamente con la purea di porri e feta che le rende davvero gustosissime... provare per credere!</div>
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<span style="text-align: justify;">Vi auguro un buon week e vi prego... non regalatemi mai una pianta!</span></div>
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<b>Note:</b></div>
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<span style="text-align: justify;">Io ho cotto le polpette in padella, ma non vi nego che ho avuto qualche problemino nel girarle, perché tendono a rompersi. Il miglio, infatti, è granuloso e il solo albume fatica un po' a fare da collante. La prossima volta opterò per la cottura in forno.</span></div>
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<span style="text-align: justify;">Volendo potete insaporire ulteriormente le polpette aggiungendo altre erbe aromatiche all'impasto come il timo e l'erba cipollina.</span></div>
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<br />Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com2tag:blogger.com,1999:blog-6599366296997559682.post-51456147200046618432016-09-09T19:06:00.002+01:002019-11-23T16:21:54.467+00:00Pancakes senza glutine con miele e mirtilli<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Primo post dopo il rientro dalle vacanze, prima ricetta di settembre. </span><br />
<span style="font-family: inherit;">Avrei voluto scrivere qualcosa di intenso, profondo e incisivo, magari utilizzando un po' di quelle frasi ad effetto che quando le scrivi ti danno la sensazione di aver capito qualcosa in più della vita.</span><br />
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<a name='more'></a><span style="font-family: inherit;">E invece niente, questa pagina è rimasta una bozza vuota per quasi una settimana dal momento che in questi giorni il mio cervello entrava automaticamente in stand-by dopo le 18.00 e di profondo c'era solo il sonno che mi assaliva non appena accendevo il computer.</span><br />
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<span style="font-family: inherit;">Questi ultimi mesi hanno portato molti cambiamenti, stravolgendo anche gran parte dei progetti e delle aspettative futuri ed io ho faticato un po' a riprendere il ritmo con la routine quotidiana. </span><br />
<span style="font-family: inherit;"><br /></span>Una cosa però mi sono imposta da questo rientro settembrino: non rimuginare, agire e prendere il meglio da ogni giornata!<br />
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Per ora i risultati di questo nuovo "mantra" sono stati un'iscrizione in palestra e questi pancakes gluten free... non male come inizio, no?!<br />
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Per il primo posso dirvi che se siete degli zumba-addicted non potete assolutamente perdere quella che io considero la versione 'pro', aka il sambafit (<b>e con questo dico definitivamente addio al post dai contenuti profondi</b>).<br />
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Per il secondo vi lascio la ricetta!</div>
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<span style="font-family: inherit;"><b>Ingredienti</b>:</span></div>
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<span style="font-family: inherit;">100 gr di farina di riso</span></div>
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<span style="font-family: inherit;">100 ml di latte di riso (o altro latte vegetale)</span></div>
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<span style="font-family: inherit;">1 uovo</span></div>
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<span style="font-family: inherit;">20 gr di zucchero di canna</span></div>
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<span style="font-family: inherit;">1 bustina di vanillina</span></div>
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<span style="font-family: inherit;">1 cucchiaino di lievito per dolci</span></div>
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<span style="font-family: inherit;">Olio di semi q.b.</span><br />
<span style="font-family: inherit;">Sciroppo d'acero per guarnire (io non avendolo trovato ho usato un miele di quelli abbastanza liquidi)</span></div>
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<span style="font-family: inherit;"><b>Procedimento</b>:</span><br />
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<span style="font-family: inherit;">In una ciotola setacciate la farina con il lievito e la vanillina ed infine unite lo zucchero.</span><br />
<span style="font-family: inherit;">A parte sbattete le uova e poi aggiungetevi il latte di riso. Io ho utilizzato la frusta elettrica in modo da montare leggermente le uova e rendere più spumoso l'impasto finale. Unite quindi i liquidi alla miscela di farina, lievito e zucchero e amalgamate bene il tutto. Il composto dovrà risultare liscio e con una consistenza non troppo liquida. A questo punto lasciate riposare il composto e mettete a scaldare una padella antiaderente dove avrete versato un filo d'olio di semi (o burro in alternativa) spalmandolo poi su tutta la superficie della padella con l'aiuto di un panno assorbente. </span><span style="font-family: inherit;">Perché i pancakes siano perfetti la padella dovrà essere ben calda, né bollente né tiepida. </span></div>
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<span style="font-family: inherit;">Una volta raggiunta la temperatura versate il composto nella padella con l'aiuto di un cucchiaio o di un piccolo mestolo. Per me la dose ideale è di mezzo mestolo per ciascun pancake, ma volendo può bastare un cucchiaio da minestra. Attendete che la superficie dei pancakes si ricopra di bolle</span><span style="font-family: inherit;"> e che i bordi si sollevino leggermente assumendo un bel colore dorato (ci vorranno circa un paio di minuti). A questo punto potete girare i pancakes e cuocere l'altro lato. </span></div>
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Una volta cotti servite i pancakes ancora caldi guarnendoli con sciroppo d'acero e frutta fresca, oppure con miele, yogurt, crema di nocciole... insomma potete sbizzarrirvi!</div>
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Volendo i pancakes possono essere prepararti in forma neutra, senza l'aggiunta dello zucchero, e serviti in versione salata... da provare.</div>
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Vi auguro un bellissimo week end pieno di risate, relax e perché no... pancakes!<br />
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<b>Ps:</b> non sono molto soddisfatta delle foto, fatte senza cavalletto (che è volato in Portogallo insieme al proprietario) e con un occhio ancora chiuso, ma volevo in tutti i modi darvi questa ricetta!<br />
Se la provate fatemi sapere...<br />
Baci</div>
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<span style="font-family: inherit;"><b>Note</b>:</span></div>
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<span style="font-family: inherit;">Se non si ha fretta consiglio di provare a separare l'albume dal tuorlo e montarlo a neve, incorporandolo successivamente nell'impasto. Io ero ancora troppo assonnata e troppo affamata per fare questo ulteriore passaggio.</span></div>
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<span style="font-family: inherit;">Se mano a mano che cuocete i pancakes la padella dovesse scaldarsi troppo vi consiglio di toglierla per qualche minuto dal fuoco e lasciarla raffreddare leggermente prima di procedere con la cottura di altri.</span><br />
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com4tag:blogger.com,1999:blog-6599366296997559682.post-63642852295807068472016-08-03T20:35:00.000+01:002019-11-23T16:22:55.120+00:00Torta morbida alle fragole con farina di riso<div class="separator" style="clear: both; text-align: center;">
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Adoro le torte morbide... trovo che abbiano un che di consolatorio, come un abbraccio.</div>
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E chi non ha bisogno di un abbraccio ogni tanto?</div>
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Scrivo questo post con un ritardo esagerato rispetto alle mie intenzioni e rispetto a quando ho preparato questa torta ma, si sa, le cose non vanno mai (o quasi mai) come le avevamo previste.</div>
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Scrivo al buio, sperando che le zanzare non mi notino, e siamo io, il ventilatore, le finestre spalancate e una valigia aperta tutta da riempire. Dopo una settimana trascorsa in Grecia a luglio ora parto alla volta del Portogallo, e specificatamente della regione dell'Algarve. </div>
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<a name='more'></a><span style="text-align: justify;">Un viaggio tanto atteso ora quanto imprevisto fino a poche settimane fa. La vita mi ha messo nuovamente di fronte ad un bivio e, come spesso (mi) accade, è stata subito battaglia tra testa e cuore. </span><br />
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Ho duemila pensieri che mi frullano nella mente, tutti sconnessi e disordinati... penso al domani, a come sarà, a come sarò e a dove sarò, penso all'oggi che devo sempre ricordarmi di vivere a pieno, penso alle cose che devo fare prima di partire, penso alla "to buy list", penso a come vestirmi domani e a quello che devo mettere in valigia... ah già la valigia! </div>
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Oh come vorrei una fetta di questa torta ora!</div>
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Anche voi?</div>
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Bene, allora vi lascio la ricetta... io vado a finire i bagagli cercando di mettere in stand by il cervello e tenendo fissa nella mente solo l'immagine del mio abbraccio, quello che riceverò in Portogallo.</div>
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<b>Ingredienti (per uno stampo da 24 cm):</b></div>
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300 gr di fragole</div>
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60 gr di farina di farro</div>
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50 gr di farina di riso</div>
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70 gr di fecola di patate</div>
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150 gr di zucchero di canna</div>
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60 gr di olio di semi</div>
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2 uova</div>
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1 cucchiaio di succo di limone</div>
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scorza di limone grattugiata</div>
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1 cucchiaio di lievito per dolci</div>
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<b>Procedimento:</b></div>
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Per prima cosa montate le uova con lo zucchero per qualche minuto, fino ad ottenere un composto spumoso, chiaro ed omogeneo. Versate quindi a filo l'olio di semi e continuare a mescolare con le fruste elettriche per amalgamare bene il tutto. Aggiungete la scorza e il succo di limone e amalgamate ancora.</div>
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In una ciotola a parte setacciate le farine, la fecola e il lievito e poi unite questo mix al composto liquido a cucchiaiate, amalgamano di volta in volta il tutto.</div>
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Quando avrete ottenuto un composto liscio, cremoso e omogeneo versatelo in una teglia con la chiusura a cerniera, precedentemente imburrata e infarinata. </div>
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A questo punto lavate le fragole a asciugatele molto attentamente, in modo che perdano umidità ed evitino di cadere sul fondo della torta. Una volta asciugate tagliatele in quattro parti uguali per il verso della lunghezza. Dopo averle affettate, appoggiate le fragole sull'impasto, disponendole a raggiera e partendo dall'esterno e proseguite in questo modo fino a ricoprire tutta la superficie della torta. Le fette avanzate andranno poi "incastrate" negli spazi rimasti, avendo cura di non affondare completamente le fragole disposte precedentemente nell'impasto.</div>
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Dopo aver sistemato tutte le fragole potete infornare a forno statico e preriscaldato a 180° per circa 40-45 minuti, anche se vi consiglio sempre di fare la prova dello stecchino inserendolo nel centro e controllando che esca asciutto.</div>
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Una volta cotta sfornate la torta (sentirete che profumo) e lasciatela raffreddare.</div>
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Trascorso qualche minuto togliete la cerniera dello stampo e lasciate raffreddare completamente su una gratella. Quando sarà completamente raffreddata potete affettare la torta e con questo caldo servirla con una pallina di gelato alla vaniglia!</div>
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La torta si conserva coperta o chiusa in un apposito contenitore per circa 3-4 giorni ed è buonissima anche per colazione... provare per credere!</div>
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PS: ora che la stagione delle fragole sta quasi giungendo al termine vi consiglio di provare questa ricetta con le pesche (meglio quelle noci). </div>
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PPS: vi piace il nuovo look del blog?</div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com4tag:blogger.com,1999:blog-6599366296997559682.post-3461097376916065092016-05-19T15:30:00.000+01:002017-02-17T14:46:43.387+00:00Muffin asparagi e ricotta... per picnic lovers!<div style="text-align: justify;">
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Una ricetta per omaggiare la primavera.</div>
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Una ricetta che sa di primavera.<br />
Una ricetta per quelle giornate a piedi nudi sull'erba, respirando aria fresca e libertà.</div>
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Un'idea per uno spuntino salato, per un brunch, dedicata soprattutto agli amanti del picnic.<br />
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Dite che il tempo di queste ultime settimane è avverso e la pioggia osteggia le scampagnate a cielo aperto?<br />
Prendete una coperta e stendetela sul pavimento del salotto... volare con la fantasia non costa nulla!<br />
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<span style="font-family: inherit;"><b>Ingredienti (per 12 muffin)</b><u>:</u></span></div>
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<span style="font-family: inherit;">250 gr di farina di farro (io per problemi di intolleranze evito il frumento)</span></div>
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<span style="font-family: inherit;">200 gr di ricotta</span><br />
<span style="font-family: inherit;">40 gr di parmigiano gratuggiato</span></div>
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<span style="font-family: inherit;">45/50 gr di olio di semi di girasole</span></div>
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<span style="font-family: inherit;">una bustina di lievito (circa 16 gr)</span></div>
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<span style="font-family: inherit;">400 gr di asparagine (sono più piccole degli asparagi comuni)</span></div>
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<span style="font-family: inherit;">2 uova</span></div>
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<span style="font-family: inherit;">pepe q.b.</span></div>
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<span style="font-family: inherit;">sale q.b.</span></div>
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<span style="font-family: inherit;"><b>Procedimento</b>:</span></div>
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<span style="font-family: inherit;">Per prima cosa lavate e pulite bene gli asparagi, togliendo la parte bianca finale. Procedete quindi alla cottura in abbondante acqua salata utilizzando l'apposita pentola (alta e stretta) o quella che avete a disposizione. Cuocete gli asparagi per 10/15 minuti a seconda della grandezza. Una volta cotti, scolate gli asparagi e tagliateli a tocchetti abbastanza piccoli, separando con cura la cime e lasciandole da parte. Lasciate quindi raffreddare il tutto.</span></div>
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<span style="font-family: inherit;">A questo punto potete accendere il forno a 180°C e preparare lo stampo dei muffin foderandolo con gli appositi pirottini in modo che poi avrete tutto pronto.</span></div>
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<span style="font-family: inherit;">In una ciotola amalgamate bene le uova con la ricotta, il parmigiano e l'olio e correggete di sale e pepe. Unite quindi gli asparagi tagliati a tocchetti, ricordando di lasciare da parte le punte. In un'altra ciotola setacciate insieme farina e lievito e poi incorporateli agli ingredienti liquidi. Mescolate poco e rapidamente il tutto per ottenere un composto omogeneo e poi versate l'impasto nei singoli stampi riempiendoli per 2/3. Adagiate quindi la punta degli asparagi sulla sommità di ciascun muffin e infornate.</span></div>
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<span style="font-family: inherit;">Lasciate cuocere per 20/25 minuti e una volta cotti (fate sempre la prova dello stecchino) sfornate i muffin e lasciateli raffreddare su una gratella.</span></div>
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<span style="font-family: inherit;">Avvolti nell'alluminio si conservano bene anche per 2 o 3 giorni anche se, inutile dirlo, qui sono durati molto meno!</span><br />
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A presto...</div>
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<br />Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com24tag:blogger.com,1999:blog-6599366296997559682.post-72146833116526217472016-04-27T23:30:00.000+01:002019-11-23T16:33:03.989+00:00Plumcake al cacao senza grassi e senza uova<div class="separator" style="clear: both; text-align: justify;">
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<span style="font-family: inherit;">Metti una voglia irrefrenabile di qualcosa di dolce, anzi non di qualcosa in generale… </span><span style="font-family: inherit;">di una torta al cioccolato.</span></div>
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<span style="font-family: inherit;">Aggiungici la primavera inoltrata, le gambe che iniziano a scoprirsi e l'obiettivo di una remise en forme in vista dell'estate.</span></div>
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<span style="font-family: inherit;">Ora hai due possibilità:</span></div>
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<li class="li1" style="text-align: justify;"><span style="font-family: inherit;">Mangiarti un signor dolce preparato con una degna dose di cioccolato e burro, di quelli che iniziano ad appagare lo stomaco anche solo guardandoli;</span></li>
<li class="li1" style="text-align: justify;"><span style="font-family: inherit;">Tenerti la voglia e pensare ad altro.</span></li>
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<a name='more'></a><span style="font-family: inherit;">Le conseguenze, in entrambi i casi, non sono mai simpatiche da affrontare.</span></div>
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<span style="font-family: inherit;">Nel primo caso, considerando che gli anni dell'adolescenza, in cui ti potevi mangiare una pasticceria intera con tanto di insegna senza che la bilancia segnasse un solo grammo in più,</span> sono per la maggior parte di noi ormai un lontano ricordo i sensi di colpa e le lacrime "crocodile-style" sono dietro l'angolo.</div>
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Nel secondo caso il rischio è quello di ritrovarsi in modalità Homer Simpson con la bava alla bocca mentre una nuvoletta sopra la testa ci mostra una torta Sacher glassata alla perfezione.</div>
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<span style="font-family: inherit;">Questo plumcake, a mio parere, è un ottimo compromesso ed è ufficialmente entrato a far parte del mio ricettario alla sezione "mi tolgo la voglia senza esagerare". La ricetta (quasi invariata) è della bravissima <a href="http://www.labna.it/" target="_blank">Labna</a>, che ringrazio!</span></div>
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<span style="font-family: inherit;"><u>Ingredienti (per uno stampo da plumcake da 23 cm)</u></span></div>
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<span style="font-family: inherit;">300 gr di farina di farro</span></div>
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<span style="font-family: inherit;">180 gr di zucchero di canna</span></div>
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<span style="font-family: inherit;">1 bustina di lievito per dolci</span></div>
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<span style="font-family: inherit;">45 gr di cacao amaro</span></div>
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<span style="font-family: inherit;">300 ml di acqua</span></div>
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<span style="font-family: inherit;">40 ml di rum</span></div>
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<u>Procedimento</u></div>
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<span style="font-family: inherit;">Per prima cosa setacciate la farina, il lievito e il cacao e mescolateli tutti in una ciotola.</span></div>
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<span style="font-family: inherit;">Unite poi lo zucchero e rimescolate il tutto. A questo punto accendete il forno a 160°C e foderate lo stampo da plumcake con la carta forno.</span></div>
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<span style="font-family: inherit;">In una tazza molto capiente (o in un'altra ciotola) unite il rum (o un altro liquore a vostra scelta) all'acqua e unite i liquidi poco alla volta agli ingredienti secchi, mescolando di volta in volta.</span></div>
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<span style="font-family: inherit;">Dovrete ottenere un composto liscio, omogeneo e non troppo liquido (la dose di acqua necessaria potrebbe variare a seconda della farina utilizzata, quindi andate ad occhio).</span></div>
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<span style="font-family: inherit;">A questo punto versate il composto nello stampo ed infornate per 45 minuti. Prima di sfornare ricordatevi di fare sempre la prova dello stecchino o stuzzicadenti per controllare che l'interno sia ben cotto. </span><span style="font-family: inherit;">Una volta pronto, sfornate il plumcake e lasciatelo raffreddare prima di affettarlo. </span></div>
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<span style="font-family: inherit;">Il profumo di cacao è inebriante e all'assaggio non si rimane certo delusi.</span></div>
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<span style="font-family: inherit;">Rispetto ad una torta "vera" la consistenza può risultare un po' più compatta, ma la bontà è garantita.</span></div>
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<span style="font-family: inherit;">Per i più golosi, come me, suggerisco di spalmare un po' di marmellata di more su ogni fetta. Gli zuccheri aumentano, ma il connubio è divino!</span></div>
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<span style="font-family: inherit;">Nota da non sottovalutare... il plumcake diventa più buono ogni giorno che passa, diventando via via sempre più umido.<br />Ps: io lo conservo avvolto nell'alluminio.</span></div>
Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com14tag:blogger.com,1999:blog-6599366296997559682.post-11635536116209155452015-09-13T18:40:00.002+01:002017-02-17T14:49:54.524+00:00Pesto alla genovese... una ricetta per fermare il tempo<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">"A volte ritornano" titolava un celebre film... ed eccomi (finalmente) di nuovo qui, a ritagliare un po' di tempo per racconti e ricette, parole e sapori, idee e scatti di gusto.</span></div>
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<span style="font-family: inherit;">Sono (ahimè) trascorsi mesi dall'ultimo post. Un lungo periodo in cui sembrava non esserci mai tempo per cucinare, per fotografare, per radunare i pensieri e trasformarli in letture più o meno interessanti. Così sono trascorsi marzo, aprile, maggio, giugno, luglio e agosto... la primavera e l'estate, quell'estate che ancora si intravede nell'azzurro del cielo di questi ultimi giorni che sembrano non voler arrendersi all'autunno.</span><br />
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<span style="font-family: inherit;">E con l'estate sono arrivate le vacanze e con loro le partenze, le cene in terrazzo, le albe e i tramonti che ti tolgono il fiato, il segno del costume sulla pelle, le stelle cadenti, il sale tra i capelli e la sabbia sui piedi. Tutto naturalmente è passato troppo in fretta e settembre ha inesorabilmente fatto il suo ingresso. Nonostante mi ritrovo ormai (quasi) alla soglia dei trent'anni, sono ancora completamente influenzata dal calendario scolastico nello scandire i ritmi annuali. Per me Capodanno è ora e lavorando in teatro rivivo a pieno questa sensazione nell'andamento "stagionale" di questa realtà. Settembre è il mese dei nuovi inizi, dei bilanci e di tutti quei buoni propositi di cui solitamente sentiamo parlare verso fine Dicembre.</span></div>
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<span style="font-family: inherit;">Per questa nuova "stagione" il mio buon proposito è sostanzialmente uno: <i>trova il tempo</i>.</span></div>
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<span style="font-family: inherit;">Si sa però che mantenere i buoni propositi non è sempre cosa facile ed è per quei momenti di accesa frenesia che immancabilmente si presenteranno che pubblico questa ricetta. Una versione tradizionale di un grande classico: il pesto alla genovese... uno di quei <i>comfort food</i> estivi dal sapore tutto mediterraneo che impone per la sua buona riuscita un inevitabile stop al tram tram quotidiano. Un monito a <span style="background-color: white; text-align: center;">trovare sempre il tempo per ciò che ci appassiona e ci fa sentire vivi, per i sorrisi, per le persone speciali, per i luoghi che scaldano il cuore e per tutte quelle piccole cose che fanno la differenza.</span></span></div>
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<u><span style="font-family: inherit;">Ingredienti</span></u><br />
<span style="background-color: white; font-family: inherit;">100 gr. di foglie di basilico</span><br />
<span style="background-color: white; font-family: inherit;">40 gr. di pinoli</span><br />
<span style="background-color: white; font-family: inherit;">100 gr. di parmigiano reggiano</span><br />
<span style="background-color: white; font-family: inherit;">20 gr. di pecorino sardo</span><br />
<span style="background-color: white; font-family: inherit;">100 gr. olio extravergine d'oliva (meglio se ligure)</span><br />
<span style="background-color: white; font-family: inherit;">1 o 2 spicchi di aglio a seconda dei gusti</span><br />
<span style="background-color: white; font-family: inherit;">5-6 gr. di sale grosso</span><br />
<span style="background-color: white; font-family: inherit;">tempo q.b.</span><br />
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<u>Procedimento</u><br />
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<span style="font-family: inherit;"><span style="background-color: white;">Per iniziare lavate bene le foglie di basilico e poi asciugatele con della carta da cucina. Grattugiate quindi sia il parmigiano che il pecorino e teneteli da parte. A questo punto prendete il mortaio (la ricetta originale lo vorrebbe di marmo con pestello in legno, ma io ne avevo in casa uno in ceramica ed ho usato quello) e iniziate pestando l'aglio con il sale. Una volta che questi due ingredienti saranno completamente pestati </span><span style="background-color: white;">aggiungete le foglie di basilico. L'ordine va rigorosamente rispettato per evitare che le foglie si anneriscano.</span></span></div>
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<span style="background-color: white; font-family: inherit;">E' importante che le foglie vengano pestate sulle pareti del mortaio, amalgamando il tutto in senso rotatorio, lentamente. Dopo il basilico mettete i pinoli e ripetete l'operazione.</span></div>
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<span style="background-color: white; font-family: inherit;">In ultimo unite i formaggi e per finire versate l'olio molto lentamente.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdM-D_E9dyiwDZ6zYdh2k42JYHPgBcunLk76nwHHi4EUiccyG-XLlUF4TnWWkffh-izTw7glXShOFUcI0SUXSYFTKQPREBX2kNc2rIqQFjV6ilEe6ZclUdTH-Ip1HFQsnpkBBy1OvKZI/s1600/IMG_2928_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdM-D_E9dyiwDZ6zYdh2k42JYHPgBcunLk76nwHHi4EUiccyG-XLlUF4TnWWkffh-izTw7glXShOFUcI0SUXSYFTKQPREBX2kNc2rIqQFjV6ilEe6ZclUdTH-Ip1HFQsnpkBBy1OvKZI/s640/IMG_2928_Fotor.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Per conservare il pesto versatelo in vasetti e</span><span style="background-color: white;"> lasciatelo riposare per un paio d'ore con l'imboccatura aperta, coperta solo con un foglio di carta leggermente oleata. Trascorso questo tempo l'olio sarà salito in superficie e isolerà il pesto dall'aria. In caso fosse necessario aggiungete ancora un po' d'olio e quindi chiudete i vasetti, che in questo modo si conserveranno per alcuni mesi.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">Io con il pesto appena fatto ho condito un abbondante piatto di spaghetti, ripulito in poche ma gustosissime forchettate!</span></span></div>
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<span style="background-color: white; font-family: inherit;">A presto...</span></div>
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<br />Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com6tag:blogger.com,1999:blog-6599366296997559682.post-1744355924623521762015-01-25T12:34:00.000+00:002016-05-25T16:15:04.276+01:00Riso basmati con radicchio e uvetta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_b4XWPR65VqlI8BXAlU_33uM8iYpzr-EPhdVKey5EtIu-yDXAE1r5rHP8WETdRiemaMLW-TiIhgDGRnB76XQwcPO0Desj6sKa9EpmAofO5fdatzCIFMozCLNJqthS3xgg2CCJM56G0eI/s1600/DSC_0894_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_b4XWPR65VqlI8BXAlU_33uM8iYpzr-EPhdVKey5EtIu-yDXAE1r5rHP8WETdRiemaMLW-TiIhgDGRnB76XQwcPO0Desj6sKa9EpmAofO5fdatzCIFMozCLNJqthS3xgg2CCJM56G0eI/s1600/DSC_0894_Fotor.jpg" width="426" /></a></div>
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<span style="font-family: inherit;">Come si dice? Ogni lustro si cambia gusto?</span></div>
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<span style="font-family: inherit;">Più vero che mai per la sottoscritta. Ricordo che tra gli ingredienti per i quali storcevo il naso alla sola vista fino a qualche anno fa c'era pure l'uvetta.</span></div>
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<span style="font-family: inherit;">Fortunatamente, dopo anni di panettoni e strudel deturpati dalla mia caccia a quelle piccole presenze marroncine, che tutto mi sembravano fuorché appetibili, il mio palato ha cominciato ad apprezzarne il sapore dolciastro e da allora l'amore non è più finito.</span><br />
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<span style="font-family: inherit;">Oggi ve le propongo in un primo piatto semplice, sano e leggero.</span></div>
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<span style="font-family: inherit;">Tre ingredienti, tre consistenze e tre sapori che si completano a vicenda. Non serve altro.</span></div>
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<u><span style="font-family: inherit;">Ingredienti (per 2 persone)</span></u></div>
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<span style="font-family: inherit;">160 gr di riso basmati</span></div>
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<span style="font-family: inherit;">1/2 radicchio tondo</span></div>
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<span style="font-family: inherit;">50 gr di uvetta</span></div>
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<span style="font-family: inherit;">olio e.v.o</span></div>
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<span style="font-family: inherit;">sale q.b.</span></div>
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<u><span style="font-family: inherit;">Procedimento</span></u></div>
<span style="background-color: white; font-size: 15px; line-height: 21.5599994659424px; text-align: justify;"><span style="font-family: inherit;">Iniziate lavando il riso con cura sotto l'acqua corrente con l'aiuto di un colino, per fargli perdere l'amido, quindi lasciatelo scolare ed asciugare. </span></span><br />
<span style="background-color: white; font-size: 15px; line-height: 21.5599994659424px; text-align: justify;"><span style="font-family: inherit;">Nel frattempo tagliate il radicchio a listarelle sottili e in una ciotola a parte mettete in ammollo l'uvetta con dell'acqua calda. Fate scaldare un cucchiaio d'olio in una padella e versateci il radicchio affettato lasciandolo rosolare a fuoco medio-basso.</span></span><br />
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<span style="font-family: inherit;">Riempire la pentola per il riso<span style="line-height: 21.5599994659424px;"> (se quest'ultimo è poco usate una pentola piccola per far in modo che l'acqua ricopra il riso ed evitare che</span><span style="line-height: 21.5599994659424px;"> evapori troppo velocemente</span><span style="line-height: 21.5599994659424px;">) con una tazza e mezza di acqua per </span><span style="line-height: 21.5599994659424px;">ogni tazza di riso, aggiungete il riso e portate a bollore. A quel punto </span><span style="line-height: 21.5599994659424px;">coprite con un coperchio (prestando attenzione che non ci siano sfiati) e lasciate cuocere per 10-12 minuti a fuoco moderato finché l'acqua non si sarà completamente asciugata. Mentre il riso cuoce continuate la cottura del radicchio, aggiustando di sale e pepe, fino a quando non avrà cambiato colore. </span></span></div>
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<span style="line-height: 21.5599994659424px;"><span style="font-family: inherit;">Una volta che il riso sarà cotto toglietelo fuoco e sgranatelo bene con una forchetta.</span></span></div>
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<span style="line-height: 21.5599994659424px;"><span style="font-family: inherit;">A questo punto impiattate mettendo il riso in una cocotte e adagiandovi sopra il radicchio stufato e l'uvetta strizzata.</span></span></div>
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<span style="font-family: inherit;">Immergete la forchetta nel riso, date una mescolata al tutto e lasciatevi conquistare dal<span style="font-size: xx-small; line-height: normal;"> profumo speziato del basmati arricchito dall'amaro del radicchio e dalla dolcezza dell'uvetta.</span></span></div>
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<span style="font-family: inherit;">Vi auguro una buona domenica!</span></div>
Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com8tag:blogger.com,1999:blog-6599366296997559682.post-16002655765748114482015-01-17T23:52:00.000+00:002017-02-17T14:51:03.930+00:00Biscotti di frolla montata <div style="text-align: justify;">
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<span style="font-family: inherit;">C'è n'è voluto di tempo. Giorni, tanti, che inesorabilmente uno dopo l'altro sono diventati settimane, mesi. Otto per la precisione. Otto mesi intensi e ricchi di cambiamenti, di crescite.</span></div>
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<span style="font-family: inherit;">E probabilmente per uno strana combinazione di pigrizia mista a gelosia non ho più scritto. </span></div>
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<span style="font-family: inherit;">Ho cucinato (lo stomaco ringrazia, la bilancia meno), assaggiato, fotografato e come tutti ho vissuto... ho riso, ho pianto, ho fatto cose belle e cose brutte, ho incontrato persone (anche queste belle e brutte), ho visitato posti innamorandomi ogni volta del viaggio... ma poi, nell'era della comunicazione 2/3/4.0? (non ricordo più a che numero siamo arrivati) ho scelto di non condividere. E qui sta la gelosia. Di tutti i profili cosiddetti social ho considerato quasi ed esclusivamente Instagram. E qui sta la pigrizia.</span></div>
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<span style="font-family: inherit;">Ci ho provato a scrivere, ma quando mi sono ritrovata decine di bozze iniziate in cui si inseguivano pensieri sparsi che trovavano senso solo nella mia mente ho ammesso a me stessa che non poteva funzionare. Banalmente, non avevo voglia. </span></div>
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<span style="font-family: inherit;">Poi oggi, mentre facevo colazione (e chi ha letto qualche post passato conosce la mia smodata passione per questo vitale momento della giornata) con il rumore della pioggia, ho realizzato che mi mancava questo spazio.</span></div>
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<span style="font-family: inherit;">Ed eccomi qui, decisa a colmare il silenzio di questo periodo con una ricetta profumata, friabile e prevedibilmente dolce: i biscotti di frolla montata.</span><br />
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<a name='more'></a><u><span style="font-family: inherit;">Ingredienti</span></u></div>
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<span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;"><span style="font-family: inherit;">250g di farina 00</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;">167g di burro</span><br style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px; text-align: start;" /><span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;">100g di zucchero a velo</span><br style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px; text-align: start;" /><span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;">1 albume</span><br style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px; text-align: start;" /><span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;">scorza di limone grattugiata</span><br style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px; text-align: start;" /><span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;">un pizzico di sale alla vaniglia</span></span></div>
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<span style="font-family: inherit;"><b style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px; text-align: start;"><u>Procedimento:</u></b><br style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px; text-align: start;" /><span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;">Per prima cosa nella la planetaria (o con delle fruste elettriche) montate il burro ammorbidito a temperatura ambiente con lo zucchero a velo e continuare fino ad ottenere un composto bianco e spumoso. Aggiungete quindi l'albume e continuate a montare. A questo punto aggiungete la buccia di limone, il pizzico di sale vanigliato (o quello normale se non l'avete) e infine la farina setacciata in due volte, mescolando con una spatola o con un cucchiaio di legno. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;">Ora inserite l'impasto in una </span><i style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px; text-align: start;">sac a poche</i><span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;"> e formate i biscotti nelle forme che desiderate su una teglia ricoperta di carta forno. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg86W260MZKXxBaLJG0YSROB_Hv1C7Ve1Xe-wLqBa7py5FwuXljbf4yXAoXYmhBgoRmdZpxW-xHQhsDS1Z9Akw-KICZgj9Yq2alMM18S_yCOZ9eq3fEOGlorEZ0Ur1vhNRWaJSsnF_1xg/s1600/DSC_0497_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg86W260MZKXxBaLJG0YSROB_Hv1C7Ve1Xe-wLqBa7py5FwuXljbf4yXAoXYmhBgoRmdZpxW-xHQhsDS1Z9Akw-KICZgj9Yq2alMM18S_yCOZ9eq3fEOGlorEZ0Ur1vhNRWaJSsnF_1xg/s1600/DSC_0497_Fotor.jpg" width="640" /></span></a></div>
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<span style="background-color: white; color: #444444; font-size: 14px; line-height: 20.0200004577637px;"><span style="font-family: inherit;">Fate riposare i biscotti in frigo per mezz'ora e poi infornate a 190° per circa 10 minuti. Sfornate, lasciate raffreddare per cinque minuti in teglia e poi trasferite i biscotti su una gratella.</span></span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQt1CbtV4VNl-CKWa4UxKFj_EX_7wL0fi5E2BowT7L00Ng_eM_QkJtN_AYthtsD_OR4bMynsSkf8wdZfUb82jnJSlphTRx2FanEXvvN_3ad3eKJJkZnFIwr3qt-edZkNDOskNdqcr3Db4/s1600/DSC_0522_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQt1CbtV4VNl-CKWa4UxKFj_EX_7wL0fi5E2BowT7L00Ng_eM_QkJtN_AYthtsD_OR4bMynsSkf8wdZfUb82jnJSlphTRx2FanEXvvN_3ad3eKJJkZnFIwr3qt-edZkNDOskNdqcr3Db4/s1600/DSC_0522_Fotor.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJedg-LbipZysyy-y9RCk2E9k4KffQurXBccyc9PiK7Vm3dIrvgPlO4x2etOOb4u5s7rJmmYcsuloWY1sP_p_kKU_Dud2cyTle-3Fa7qWt7uSroDEHzgVQuvLjoQVPXZV7QpyX9gwEqQ0/s1600/DSC_0524_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJedg-LbipZysyy-y9RCk2E9k4KffQurXBccyc9PiK7Vm3dIrvgPlO4x2etOOb4u5s7rJmmYcsuloWY1sP_p_kKU_Dud2cyTle-3Fa7qWt7uSroDEHzgVQuvLjoQVPXZV7QpyX9gwEqQ0/s1600/DSC_0524_Fotor.jpg" width="426" /></a></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5M2fypiZssW_TiYx-liGpTqHYdQ1sUlKxpxP62pUhmG6VPtyoNOYqmHK6XJB9n73FGK5FVL5BpxXBBcm4lxsJoxKy6AF3mXrbntIKyJWsFCKEp8ScTLiyi16aV6g1D8uuncaBEx26Bn8/s1600/DSC_0525_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5M2fypiZssW_TiYx-liGpTqHYdQ1sUlKxpxP62pUhmG6VPtyoNOYqmHK6XJB9n73FGK5FVL5BpxXBBcm4lxsJoxKy6AF3mXrbntIKyJWsFCKEp8ScTLiyi16aV6g1D8uuncaBEx26Bn8/s1600/DSC_0525_Fotor.jpg" width="640" /></span></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_u6hvuDFVmyY2yhkYZI8p6SjiaPFf2i1UmGNdR3KroQxVezzzZjHXFHIkrEZ1vcGz9VC3mgtr9GqOO702ePiIHfMiRyT-U-msxDTE2lIhcJ9jpkk_t-LrD9Qtv7lm__GJTuZE_Rbvlno/s1600/DSC_0523_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_u6hvuDFVmyY2yhkYZI8p6SjiaPFf2i1UmGNdR3KroQxVezzzZjHXFHIkrEZ1vcGz9VC3mgtr9GqOO702ePiIHfMiRyT-U-msxDTE2lIhcJ9jpkk_t-LrD9Qtv7lm__GJTuZE_Rbvlno/s1600/DSC_0523_Fotor.jpg" width="640" /></span></a><br />
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<span style="font-family: inherit;">Non vi resta che lasciarvi abbracciare dall'avvolgente aroma di burro e assaporare questi biscotti accompagnandoli con un tè.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVRrJdr4NIGr4htFMTXVT5HTwI9-AX_HhiFngTxTzeN-2Lowym9vXXa0AxavPE9iqCEVCYqsw8UzomiAtdCOGw5yA39TIBPJ7oeHCQt3hOr4kvdbBGdwNwknqJc29r0H_u4PWYcPGofI/s1600/DSC_0560_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVRrJdr4NIGr4htFMTXVT5HTwI9-AX_HhiFngTxTzeN-2Lowym9vXXa0AxavPE9iqCEVCYqsw8UzomiAtdCOGw5yA39TIBPJ7oeHCQt3hOr4kvdbBGdwNwknqJc29r0H_u4PWYcPGofI/s1600/DSC_0560_Fotor.jpg" width="640" /></span></a><br />
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<span style="font-family: inherit;">E con le mani ancora sporche di briciole vi saluto augurandovi una buona domenica...</span></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com18tag:blogger.com,1999:blog-6599366296997559682.post-26505416551103664652014-05-03T23:50:00.000+01:002017-02-17T14:52:32.038+00:00Torta morbida cioccolato, pere e cannella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmabahFpTN6hV7ZgiH9mLEDuDz9WA4QQXTXp3wn43x5s48G7VwR_rVLb184DbEUzpWL82p6SnkyUP8ASf7N5cUIL6iunsDhZAT9WXjXlIZwbsGfCq4fxBvWY6MrGMCYIKFCMSKqR-Zj04/s1600/DSC_0434_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmabahFpTN6hV7ZgiH9mLEDuDz9WA4QQXTXp3wn43x5s48G7VwR_rVLb184DbEUzpWL82p6SnkyUP8ASf7N5cUIL6iunsDhZAT9WXjXlIZwbsGfCq4fxBvWY6MrGMCYIKFCMSKqR-Zj04/s1600/DSC_0434_Fotor.jpg" width="426" /></a></div>
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Capita di sfogliare patinati libri di cucina e innamorarsi di una ricetta. Capita poi, in un pomeriggio di pioggia di riprendere quel libro tra le mani e posando nuovamente lo sguardo su quella foto così invitante, farsi coraggio e accendere il forno.<br />
Capita di passare un'ora in cucina e di uscirne con nuvole di farina tra i capelli, gocce di cioccolato in viso e quello scintillio negli occhi... un misto di incertezza, speranza e inquietudine che inesorabilmente assale quando ci si immerge in una nuova avventura culinaria.<br />
Capita di fissare il forno per ingannare l'attesa e al contempo vegliare sul proprio operato che pian piano cresce.<br />
Capita infine di estrarre dal forno, con la delusione in cuore, qualcosa di completamente diverso, seppur buonissimo, da quella bella fotografia vista su quel grande libro patinato.<br />
Capita così di sentirsi un po' incapaci, fino a quando la testardaggine e la voglia di riscatto non prendono il sopravvento e ci si avventura nuovamente in quella prova cioccolatosa.<br />
Capita però che il copione si ripeta e che quindi si inizi a dubitare non di se stessi, ma di quel bel libro patinato, che forse proprio sincero e fedele alla realtà non è.<br />
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Questa è la storia di una torta che voleva essere un plumcake ma che dopo vari tentativi vi rinunciò perchè in fondo era buonissima anche come torta, anche se con qualche cm in meno di altezza.<br />
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<a name='more'></a><u>Ingredienti (per uno stampo da plumcake da 23 cm)</u><br />
1 uovo grande (circa 60 gr)<br />
2 tuorli (circa 30 gr)<br />
50 gr di zucchero<br />
1 gr di sale<br />
2,5 gr di cannella in polvere<br />
60 gr di zucchero a velo<br />
100 gr di burro<br />
75 gr di cioccolato fondente (almeno 60% di cacao) + delle scaglie per ricoprire la torta<br />
20 gr di fecola di patate<br />
75 gr di farina<br />
5 gr di lievito per dolci<br />
125 gr di pere a cubetti (volendo si possono utilizzare quelle sciroppate)<br />
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<u>Procedimento</u><br />
Per prima cosa mescolate il sale e la cannella con lo zucchero, quindi montate tutto nella planetaria (o in una ciotola con l'aiuto di uno sbattitore) con l'uovo e i tuorli. In un'altra ciotola setacciate lo zucchero a velo con la farina, la fecola e il lievito. A parte fondete a bagnomaria il burro con il cioccolato tritato grossolanamente.<br />
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Sbucciate e tagliate le pere a cubetti.<br />
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Unite le polveri al composto di uova montate e aggiungetevi il cioccolato fuso, mescolando bene per far amalgamare i due composti. In ultimo aggiungete i cubetti di pera.<br />
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A questo punto versate il composto nello stampo precedentemente imburrato (e se volete foderato di carta forno) e cospargete la superficie con delle scaglie di cioccolato tritato grossolanamente al coltello.<br />
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Cuocete in forno preriscaldato a 180°C per 45-50 minuti. Una volta cotta (fate sempre la prova con lo stuzzicadenti) togliete la torta dal forno, fatela leggermente intiepidire e quindi estraetela dallo stampo in modo che si raffreddi del tutto e allo stesso tempi riempia la cucina di un buon profumo di cioccolato.<br />
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Una volta fredda, sarà pronta per essere tagliata a fette e gustata in tutta la sua bontà... perchè si sa cioccolato e pere è sempre un'accoppiata vincente e la nota di cannella la esalta ancor di più.</div>
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Vi saluto augurando a tutti un buon fine settimana!</div>
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<br />Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com20tag:blogger.com,1999:blog-6599366296997559682.post-12138473514002540302014-04-13T19:12:00.000+01:002017-02-17T14:53:52.013+00:00Frollini all'olio d'oliva con arance e mandorle<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcK2WLMJw_v7GIlya8zXERgwU5U-gywOQgrMKoQe_aQU4pj83Fy9ep88Q2LYSDx_IGiHwCaS0sAsZ_qpqA5_Y15M9mn51YCwDcRfecdC4RMQXQ4TpXfsKUBKY_dhOc0sY6spQI71ND34E/s1600/DSC_0151_Fotor+cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcK2WLMJw_v7GIlya8zXERgwU5U-gywOQgrMKoQe_aQU4pj83Fy9ep88Q2LYSDx_IGiHwCaS0sAsZ_qpqA5_Y15M9mn51YCwDcRfecdC4RMQXQ4TpXfsKUBKY_dhOc0sY6spQI71ND34E/s1600/DSC_0151_Fotor+cover.jpg" width="461" /></a></div>
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<span style="color: #444444; font-family: inherit;">Il termometro sale, le maniche dei vestiti si accorciano, le giornate si allungano e la voglia di uscire e stare all'aperto è incontenibile.</span></div>
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<span style="color: #444444; font-family: inherit;">Signori è arrivata la primavera!</span></div>
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<a name='more'></a><span style="color: #444444; font-family: inherit;">Dopo settimane in cui per le strade si è visto di tutto... (le accoppiate che preferisco e di cui non finirò mai di stupirmi sono infradito+piumino e stivali imbottiti+canotta..... a Firenze ci sono molti americani!) pare sia finalmente giunto il momento di dire "arrivederci" a sciarpe e guanti.</span></div>
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<span style="color: #444444; font-family: inherit;">Togli un maglione, togline due, ti accorgi però che l'effetto omino Michelin che ti ha accompagnato negli ultimi mesi non era dovuto ai tre strati di lana che avevi addosso!</span></div>
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<span style="color: #444444; font-family: inherit;">Ecco allora una ricetta adatta all'occasione...per una colazione o per una merenda golosa, senza sensi di colpa: frollini all'olio d'oliva con arance e mandorle!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2lyIdL-1TBmq_ZQJ3LgGtSKa0eW0NnriwCLjAtdFj5GEKksH1IGZsNGmqNvwAoxlJCh9LPMjiW5dOOvtptrMowO2yuURcIQrOxFk7B7FfAnpLYdzAtFm-ti6TIWIL265BncvCUnk26Q/s1600/DSC_0108_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2lyIdL-1TBmq_ZQJ3LgGtSKa0eW0NnriwCLjAtdFj5GEKksH1IGZsNGmqNvwAoxlJCh9LPMjiW5dOOvtptrMowO2yuURcIQrOxFk7B7FfAnpLYdzAtFm-ti6TIWIL265BncvCUnk26Q/s1600/DSC_0108_Fotor.jpg" width="640" /></a></div>
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<u><span style="color: #444444; font-family: inherit;">Ingredienti (per circa 40 biscotti)</span></u></div>
<ul>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">350 gr di farina 00</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">3 gr di lievito per dolci</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">2 arance bio</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">80 gr di olio extra vergine d'oliva</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">100 gr di zucchero a velo</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">1 tuorlo + 1 uovo per spennellare </span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">2/3 cucchiai di mandorle tritate </span></li>
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<u><span style="color: #444444; font-family: inherit;">Procedimento</span></u></div>
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<span style="color: #444444; font-family: inherit;">Iniziate unendo in una ciotola la farina e il lievito e setacciandoli bene. Lavate e asciugate le arance e grattugiatene la scorza e poi spremetele. La quantità di succo deve essere pari a circa 120 gr.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YGVU00DFBtKnjigTXcplvvyYzz_Up6LF_1M6Emjrjgx7IYATFfCFwZrYV__HI_hqZUTg9KmSs-l7cP-eKA9fOEzKpR0nSNc1RXrccF57v4YD9eb6TCZB3HrO6cOKXvefqf7zzD_kEqg/s1600/DSC_0115_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YGVU00DFBtKnjigTXcplvvyYzz_Up6LF_1M6Emjrjgx7IYATFfCFwZrYV__HI_hqZUTg9KmSs-l7cP-eKA9fOEzKpR0nSNc1RXrccF57v4YD9eb6TCZB3HrO6cOKXvefqf7zzD_kEqg/s1600/DSC_0115_Fotor.jpg" width="426" /></a></div>
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<span style="color: #444444; font-family: inherit;">In un'altra ciotola mescolata il succo d'arancia, l'olio e.v.o., il tuorlo d'uovo, la scorza d'arancia e lo zucchero a velo.</span></div>
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<span style="color: #444444; font-family: inherit;">Versate poco alla volta il composto di farina e lievito, continuando sempre a mescolare, fino ad ottenere un impasto liscio ed omogeneo della consistenza di una frolla. </span></div>
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<span style="color: #444444; font-family: inherit;">A questo punto formate una palla, avvolgetela nella pellicola e riponetela in frigorifero a riposare per almeno mezz'ora.</span></div>
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<span style="color: #444444; font-family: inherit;">Nel frattempo preriscaldate il forno a 180°C.</span></div>
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<span style="color: #444444; font-family: inherit;">Trascorsi i 30 minuti togliete l'impasto dal forno e, sul piano di lavoro abbondantemente infarinato, stendete la pasta con il mattarello fino ad avere uno spessore di circa 3-4 mm.</span></div>
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<span style="color: #444444; font-family: inherit;">Con l'aiuto di un tagliapasta rettangolare e smerlato (ma in caso non l'abbiate andrà benissimo anche un bicchiere piccolo), ritagliate dei rettangoli e disponeteli su una teglia da forno rivestita di carta forno, avendo cura di distanziarli tra loro. </span><br />
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<span style="color: #444444; font-family: inherit;">Spennellate ora con l'uovo sbattuto la superficie dei biscotti e cospargeteli con la granella di mandorle. Purtroppo mi sono accorta solo alla fine che le mandorle che avevo non mi sarebbero bastate, così, </span><span style="color: #444444;">avendo in frigorifero della marmellata di pesche home made </span><span style="color: #444444;"> </span><span style="color: #444444;">con il resto dell'impasto </span><span style="color: #444444;">ho improvvisato dei frollini tipo occhi di bue.</span><br />
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<span style="color: #444444; font-family: inherit;">Dopo aver disposto i biscotti sulla teglia infornateli e cuoceteli per circa 15 minuti o fino a doratura. Una volta cotti estraeteli dal forno e fateli raffreddare bene su una gratella. Questi biscotti si conservano bene fino a 15 giorni in una scatola di latta o in una biscottiera, ma inutile dire che in casa mia non sono arrivati al quarto giorno!</span><br />
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<span style="color: #444444; font-family: inherit;">Questi i biscotti "ufficiali"</span></div>
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e questi quelli improvvisati</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuZbza1kzeLYsY373AUf1hzPXF1RSFRxHRqYx4ME0EHYBijscTAIRlKP2qYZIIH-xeXYMl3Xjg97yEHxjgqBw91yWOGHH3IOrSsloYhg8qN5vVF6Hoy3Zv6KX5am9s-uW8l8SS_VyBes/s1600/DSC_0135_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuZbza1kzeLYsY373AUf1hzPXF1RSFRxHRqYx4ME0EHYBijscTAIRlKP2qYZIIH-xeXYMl3Xjg97yEHxjgqBw91yWOGHH3IOrSsloYhg8qN5vVF6Hoy3Zv6KX5am9s-uW8l8SS_VyBes/s1600/DSC_0135_Fotor.jpg" width="462" /></a></div>
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Ora con una tazza di tè, ci starebbero proprio bene!</div>
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<br />Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com11tag:blogger.com,1999:blog-6599366296997559682.post-73395381710087456912014-03-15T13:02:00.001+00:002016-06-16T14:21:22.412+01:00Insalata ceci, noci e grana... più veloce non si può!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0n7fZvLuqH3Sd0G2VDOxKcuXCBVw71uQnSaDvgLRPk5sN3Jpc0JdsAR6655rQ0Yv-5AaV-4t8O-rgRmc5mEiRONJcb3EzKHTWmOr7iOOopLbCFFMHKGQxRtDODz4Pf92JhMfXxB-_fs/s1600/DSC_0323_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0n7fZvLuqH3Sd0G2VDOxKcuXCBVw71uQnSaDvgLRPk5sN3Jpc0JdsAR6655rQ0Yv-5AaV-4t8O-rgRmc5mEiRONJcb3EzKHTWmOr7iOOopLbCFFMHKGQxRtDODz4Pf92JhMfXxB-_fs/s1600/DSC_0323_Fotor.jpg" width="640" /></a></div>
<div class="p1" style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div class="p1" style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Oggi non una ricetta, ma un'idea per un pasto veloce, sano e leggero.</span></div>
<div class="p1" style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Un'idea per chi ha fretta, per chi è a dieta, per chi non lo è ma preferisce una cena leggera, per chi è vegetariano e per chi cerca un contorno un po' diverso.</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
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<span style="color: #444444; font-family: inherit;">Io l'ho preparata in momento in cui avevo parecchia fretta... in un sabato come questo, in cui sto scrivendo il post quasi in piedi, pronta con la giacca indosso e la borsa in mano.</span></div>
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<span style="color: #444444; font-family: inherit;">Uno di quei sabato in cui tutti gli impegni rimandati in settimana ti svegliano la mattina e di tempo per grandi pranzi non ce n'è!</span></div>
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<span style="color: #444444; font-family: inherit;"><u>Ingredienti:</u></span></div>
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<ul>
<li><span style="color: #444444; font-family: inherit;">lattughino</span></li>
<li><span style="color: #444444; font-family: inherit;">rucola</span></li>
<li><span style="color: #444444; font-family: inherit;">noci</span></li>
<li><span style="color: #444444; font-family: inherit;">ceci già lessati (altrimenti non sarebbe una ricetta veloce)</span></li>
<li><span style="color: #444444; font-family: inherit;">grana padano</span></li>
<li><span style="color: #444444; font-family: inherit;">sale q.b.</span></li>
<li><span style="color: #444444; font-family: inherit;">pepe q.b.</span></li>
<li><span style="color: #444444; font-family: inherit;">olio e.v.o.</span></li>
</ul>
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<span style="color: #444444; font-family: inherit;"><u>Procedimento:</u></span></div>
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<span style="color: #444444; font-family: inherit;">Lavate per bene il lattughino e la rucola e spezzettateli con le mani in una ciotola.</span></div>
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<span style="color: #444444; font-family: inherit;">Sgusciate qualche noce (io ne calcolo 4/5 a testa) e unitele all'insalata sbriciolandole un po' con le mani. Sgocciolate e sciacquate i ceci, versateli nella ciotola e infine, servendovi di un pelapatate, tagliate il grana padano a scaglie. </span><span style="color: #444444; font-family: inherit;">Condite con un pizzico di sale, pepe e olio extra vergine d'oliva. </span></div>
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<span style="color: #444444; font-family: inherit;">Un'alternativa più saporita?</span></div>
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<span style="color: #444444; font-family: inherit;">Sostituite i ceci con i pomodori secchi e le noci con le mandorle. Provare per credere.</span></div>
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<span style="color: #444444; font-family: inherit;">Vi saluto, augurandovi un buon sabato.</span></div>
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<span style="color: #444444; font-family: inherit;">Io scappo, che sono già in ritardo!</span></div>
Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com22tag:blogger.com,1999:blog-6599366296997559682.post-31587017801710619072014-03-01T17:26:00.000+00:002019-11-23T17:16:41.883+00:00Torta salata invernale zucca, funghi e scamorza<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: inherit;">Arriva la primavera., anzi no. </span></div>
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<span style="color: #444444; font-family: inherit;">Oggi c'è il sole, domani no, dopodomani forse si.</span></div>
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<span style="color: #444444; font-family: inherit;">Dicono che quest'anno non ci sia stato l'inverno. Poco freddo, solo tanta pioggia.</span></div>
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<span style="color: #444444; font-family: inherit;">Temporali come fosse agosto e invece siamo a febbraio, ops marzo.</span></div>
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<span style="color: #444444; font-family: inherit;">Sento dire alle persone che sono stufe di cappotti e sciarpe e che vogliono il caldo, il sole, la primavera.</span></div>
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<span style="color: #444444; font-family: inherit;">Sarà… ma io ora che sento di aver conquistato il mio posto non ho per niente fretta di accelerare i tempi.</span></div>
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<span style="color: #444444; font-family: inherit;"></span><br />
<a name='more'></a><span style="color: #444444; font-family: inherit;">Sono dove vorrei essere, felice di fare quello che sto facendo.</span></div>
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<span style="color: #444444; font-family: inherit;">Ho imparato a godermi il presente, senza nostalgia per ieri né troppa aspettativa per il domani.</span></div>
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<span style="color: #444444; font-family: inherit;">Capita così che metta da parte la meteoropatia, e mi attacchi come una cozza a questo inverno uggioso che mi ha regalato tante soddisfazioni.</span></div>
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<span style="color: #444444; font-family: inherit;">Una torta dunque, ma salata, per festeggiare questi mesi.</span></div>
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<span style="color: #444444; font-family: inherit;">Mesi fatti di novità e scoperte, come di piccoli inconvenienti.</span></div>
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<span style="color: #444444; font-family: inherit;">Mesi in cui ti vien voglia di smontare la caldaia che dopo 4 controlli in 6 giorni ancora non va, mesi in cui imprechi mentalmente contro tutti quelli che dicono che bisogna bere almeno 2 litri di acqua al giorno, ma non sanno che tutte le volte mi aspettano 80 scalini per portare in casa 'sta benedetta acqua.</span></div>
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<span style="color: #444444; font-family: inherit;">Mesi in cui ti prodighi per far bene, anche se sai che per un co.co.pro lavorare 2 o 12 ore non fa differenza.</span></div>
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<span style="color: #444444; font-family: inherit;">Mesi di vita piena, in cui mi sono sempre addormentata e svegliata con il sorriso.</span></div>
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<span style="color: #444444; font-family: inherit;">Quindi una torta per te, caro inverno 2013.2014, improvvisata dalla sottoscritta con alcuni degli ingredienti che ci regali: zucca e funghi.</span></div>
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<u><span style="color: #444444; font-family: inherit;">Ingredienti:</span></u></div>
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<span style="color: #444444; font-family: inherit;">1 rotolo di pasta brisee</span></div>
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<span style="color: #444444; font-family: inherit;">300 gr di zucca pulita</span></div>
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<span style="color: #444444; font-family: inherit;">20 gr di funghi secchi</span></div>
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<span style="color: #444444; font-family: inherit;">200 gr di scamorza (io dolce, ma va bene anche quella affumicata)</span></div>
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<span style="color: #444444; font-family: inherit;">2 rametti di rosmarino</span></div>
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<span style="color: #444444; font-family: inherit;">1 uovo</span></div>
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<span style="color: #444444; font-family: inherit;">2 cucchiai di grana grattugiato</span></div>
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<span style="color: #444444; font-family: inherit;">olio e.v.o.</span></div>
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<span style="color: #444444; font-family: inherit;">sale</span></div>
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<span style="color: #444444; font-family: inherit;">pepe</span></div>
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<u><span style="color: #444444; font-family: inherit;">Procedimento:</span></u></div>
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<span style="color: #444444; font-family: inherit;">Iniziate cuocendo la zucca. Io ho optato per una cottura al cartoccio in forno, per 40 minuti a 180 gradi, ma volendo potete anche lessarla, cuocerla al vapore oppure al microonde. Io ho avvolto la zucca ancora con la buccia in un foglio di carta forno e poi in uno di carta stagnola. </span></div>
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<span style="color: #444444; font-family: inherit;">Mentre la zucca cuoce, mettete i funghi secchi in una ciotola con dell'acqua calda e lasciateli ammollare.</span></div>
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<span style="color: #444444; font-family: inherit;">Una volta che la zucca risulterà morbida, estraetela dal forno, togliete la buccia e tagliatela a tocchetti.</span></div>
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<span style="color: #444444; font-family: inherit;">In una padella mettete a scaldare un po' d'olio e poi fate rosolare la zucca, aggiungendo il rosmarino e i funghi strizzati e tagliati a tocchetti.</span></div>
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<span style="color: #444444; font-family: inherit;">Aggiustate di sale e pepe e se la zucca dovesse risultare ancora un po' dura aggiungete qualche cucchiaio di acqua. Cuocete in padella per una decina di minuti, schiacciando grossolanamente la zucca con la forchetta, dopodiché togliete dal fuoco e lasciate raffreddare.</span></div>
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<span style="color: #444444; font-family: inherit;">Nel frattempo tagliate la scamorza a cubetti e in una ciotola sbattete leggermente l'uovo con il grana grattugiato con un pizzico di sale. Aggiungete metà della scamorza all'uovo e lasciate l'altra metà da parte.</span></div>
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<span style="color: #444444; font-family: inherit;">In una tortiera disponete la pasta brisee e foratela in più punti con la forchetta per evitare che si formino delle bolle d'aria. A questo punto aggiungete il composto di zucca e funghi all'uovo, amalgamate il tutto mescolando bene e versatelo nella tortiera. </span></div>
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<span style="color: #444444; font-family: inherit;">Cospargete la sommità della torta salata con la scamorza che aveva tenuto da parte ed infornate in forno preriscaldato a 200° per 30/40 minuti.</span></div>
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<span style="color: #444444; font-family: inherit;">Sfornate, lasciate intiepidire e addentate l'inverno!</span></div>
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<span style="color: #444444; font-family: inherit;">Ps: A proposito di ricette salate difficili da fotografare (di cui vi raccontavo nello scorso post), non ho fatto in tempo a scattare la seconda foto alla torta da cotta che la batteria della macchina fotografica mi ha abbandonato e la incontenibile fame del mio Lui mi ha concesso giusto qualche scatto con l'iphone! </span></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com11tag:blogger.com,1999:blog-6599366296997559682.post-45833703338369507992014-02-23T15:15:00.000+00:002019-11-23T16:48:01.785+00:00Pasta integrale al profumo d'arancia con cavolfiore, broccolo e mandorle...<div class="p1">
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Nel post inaugurale di questo blog, ormai datato 17 aprile 2013, già anticipavo la mia predilezione per la preparazione dei dolci e la voluta contraddizione nell'intitolare questo blog "Il sapore del sale".<br />
E nonostante non ci fosse nessun intento dichiarato di creare un blog dedicato al mondo zuccherino, mi accorgo che la maggior parte delle ricette fino ad oggi pubblicate sono ricette dolci.<br />
Inutile nasconderlo: i dolci sono più belli e più semplici da fotografare. Spesso più invitanti e più eleganti di una bistecca grigliata, hanno un fascino tutto loro.<br />
In più va sottolineato che mentre torte, biscotti, muffin & co. solitamente riescono a durare qualche giorno, per i primi e per i secondi i tempi sono decisamente più corti.<br />
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In questo caso ho preso la macchina fotografica al volo e ho fotografato il piatto ancora fumante senza l'utilizzo del cavalletto... quindi mi scuso in anticipo per le foto imperfette, ma la gola ha avuto il sopravvento.<br />
Gli ingredienti sono tutti di stagione e considerando che la pasta integrale oltre ad essere davvero buona fa anche bene, questo è senz'altro un esperimento da ripetere!<br />
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<u>Ingredienti per 4 persone:</u><br />
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<li>450 gr di cavolfiore bianco (corrisponde ad un cavolfiore piccolo)</li>
<li>320 gr di spaghetti integrali</li>
<li>80 gr di cime di broccolo</li>
<li>50 gr di mandorle con la pelle</li>
<li>2 foglie di alloro </li>
<li>1 arancia</li>
<li>finocchietto</li>
<li>olio e.v.o.</li>
<li>sale</li>
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<u>Procedimento:</u></div>
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Iniziate pulendo il cavolfiore, privandolo delle foglie esterne e del fondo. Portate a bollore una pentola di acqua con la scorza di un'arancia e le foglie di alloro. Quando l'acqua bolle immergetevi il cavolfiore tagliato a tocchetti e cuocetelo per 10 minuti. Trascorso questo tempo spegnete e lasciate che il cavolfiore affondi. A questo punto scolatelo con una schiumarola, lasciando l'acqua nella pentola.<br />
In un mixer frullate le mandorle con un ciuffo di finocchietto, 40 gr di olio extra vergine d'oliva, un mestolo di acqua di cottura del cavolfiore e un po' di sale.<br />
Salate l'acqua di cottura del cavolfiore, riportatela a bollore e cuocetevi la pasta, aggiungendo le cime di broccolo negli ultimi cinque minuti e poi scolando tutto insieme.<br />
Versate la pasta, i broccoli, il cavolfiore in una padella, aggiungete la salsa di mandorle e fate amalgamare bene il tutto a fuoco basso.<br />
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Impiattate e servite fumante. Un mix di profumi e sapori davvero vincente.</div>
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Sopra la versione più "maschia" con piatto e tovaglia a quadri e qui sotto la mia ciotolina preferita, riciclata da un servizio giapponese per sushi.</div>
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Buona domenica!</div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com7tag:blogger.com,1999:blog-6599366296997559682.post-89431455854155493832014-02-09T12:35:00.000+00:002017-02-17T14:57:08.241+00:00Di torta di mele e domeniche mattina...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3agT2ZVVuYDMPhXrn38wSgWjWMa7cFXffqOvmtiklu8nQH4cx3vVuZmMlPZDNX8hMUEyxKE_KMpY_f_HsyjsOmbh7uhL7gbcCGDwH7e0KmxO6nRPyG_dqAdrcB8xXMN34xfTxHuRs7as/s1600/DSC_0069-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3agT2ZVVuYDMPhXrn38wSgWjWMa7cFXffqOvmtiklu8nQH4cx3vVuZmMlPZDNX8hMUEyxKE_KMpY_f_HsyjsOmbh7uhL7gbcCGDwH7e0KmxO6nRPyG_dqAdrcB8xXMN34xfTxHuRs7as/s1600/DSC_0069-01.jpg" width="468" /></a></div>
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<span style="color: #444444;">Dimmi cosa fai la domenica e ti dirò chi sei.</span></div>
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<span style="color: #444444;">Gli occhi sono lo specchio dell'anima?</span></div>
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<span style="color: #444444;">Beh sono convinta che in ugual modo le nostre abitudini domenicali svelino molto del proprio modo di essere.</span></div>
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<span style="color: #444444;">Ci sono i festaioli del sabato sera, quelli che…la domenica mattina non esiste e la giornata inizia all'una con un bel piatto di lasagne sotto il naso.</span></div>
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<span style="color: #444444;">I tifosi, quelli che… la domenica solo divano e partita (tutto la mia solidarietà a signore e signorine che hanno compagni appartenenti a questa categoria).</span></div>
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<span style="color: #444444;">I buongustai, quelli che… non è domenica senza il pranzo dalla nonna.</span></div>
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<span style="color: #444444;">I <i>viveur</i>…. che aspettano la domenica per concedersi un brunch, molto glamour… poco</span></div>
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<span style="color: #444444;">Quelli che la domenica lavorano, è per cui questo è un giorno come gli altri.</span></div>
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<span style="color: #444444;">I super attivi, bio-eco-naturalisti che la domenica si svegliano alle 6 per fare yoga/uscire a correre e poi fare colazione con un bibitone multi-vitaminico.</span></div>
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<span style="color: #444444;">Le/i casalinghe/i disperate/i…quelli che la domenica è lavatrici e pulizie domestiche.</span></div>
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<span style="color: #444444;">I giramondo (presente), quelli che la domenica è gita fuori porta.</span></div>
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<span style="color: #444444;">Eccetera, eccetera...</span><br />
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<span style="color: #444444;">Io ho iniziato ad apprezzare la domenica da circa un anno e mezzo, da quando cioè mi sono laureata.</span></div>
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<span style="color: #444444;">La vita universitaria è piena pro ed è difficile non rimpiangerne alcuni momenti quando si è ormai completamente immersi nel mondo del lavoro, ma ha anche qualche contro.</span></div>
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<span style="color: #444444;">La domenica da studente, infatti, trascorre solitamente tra scrivania e libri, perché c'è sempre un esame da preparare, un progetto da terminare o una tesina da presentare.</span></div>
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<span style="color: #444444;">Ora per me domenica vuol dire tempo. </span></div>
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<span style="color: #444444;">Tempo per le cose che amo, per le mie passioni e i miei interessi.</span></div>
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<span style="color: #444444;">Capita così che la domenica diventi il giorno prediletto per scrivere e fotografare.</span></div>
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<span style="color: #444444;">La domenica mi piace anche passeggiare.</span></div>
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<span style="color: #444444;">Camminare per le vie senza meta, con il naso all'insù, per il puro piacere di osservare il mondo.</span></div>
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<span style="color: #444444;">Sono fortunata, perché vivendo a Firenze la meraviglia è una costante.</span></div>
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<span style="color: #444444;">Mi piace concludere la domenica con gli amici, per l'immancabile aperitivo seguito da pizza e chiacchere.</span></div>
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<span style="color: #444444;">In egual modo mi piace iniziare la giornata con una colazione speciale, addolcita da una torta fatta in casa.</span></div>
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<span style="color: #444444;">In questa stagione una delle mie torte preferite per la mattina è la torta di mele profumata alla cannella, un dolce familiare e confortante.</span></div>
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<span style="color: #444444;">Ed eccovi quindi la mia ricetta della torta di mele, un personale mix tra varie ricette provate precedentemente.</span></div>
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<u><span style="color: #444444;">Ingredienti:</span></u></div>
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<li style="text-align: justify;"><span style="color: #444444;">200 gr di farina</span></li>
<li style="text-align: justify;"><span style="color: #444444;">150 gr di zucchero di canna</span></li>
<li style="text-align: justify;"><span style="color: #444444;">3 mele</span></li>
<li style="text-align: justify;"><span style="color: #444444;">2 uova</span></li>
<li style="text-align: justify;"><span style="color: #444444;">mezzo bicchiere di latte</span></li>
<li style="text-align: justify;"><span style="color: #444444;">50 gr di burro</span></li>
<li style="text-align: justify;"><span style="color: #444444;">una bustina di lievito per dolci (16 gr)</span></li>
<li style="text-align: justify;"><span style="color: #444444;">un pizzico di sale</span></li>
<li style="text-align: justify;"><span style="color: #444444;">una manciata di mandorle con la pelle (facoltative)</span></li>
<li style="text-align: justify;"><span style="color: #444444;">un limone</span></li>
<li style="text-align: justify;"><span style="color: #444444;">cannella q.b.</span></li>
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<u><span style="color: #444444;">Procedimento:</span></u></div>
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<span style="color: #444444;">Per prima cosa pulite ed affettate le mele, mettendole in una ciotola con del succo di limone per non farle annerire. </span></div>
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<span style="color: #444444;">Tagliate due mele a tocchetti piccoli, mentre la terza a fettine sottili. In una ciotola setacciate la farina ed unitevi il lievito. Tritate le mandorle grossolanamente.</span></div>
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<span style="color: #444444;">Ora dividete i tuorli dagli albumi. Sbattete i primi con lo zucchero, fino ad ottenere un composto spumoso e montate gli albumi a neve. Nel frattempo fate sciogliere il burro e poi fatelo raffreddare.</span></div>
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<span style="color: #444444;">Aggiungete al composto di tuorli e zucchero, il latte, il burro (tenendone da parte un cucchiaio) e poco alla volta la farina setacciata con il lievito.</span></div>
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<span style="color: #444444;">Amalgamate bene tutti gli ingredienti, ed unitevi poi le mandorle tritate, mezzo cucchiaino di cannella, il pizzico di sale e gli albumi montati a neve.</span></div>
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<span style="color: #444444;">Incorporate lentamente gli albumi, mescolando con un cucchiaio di legno dal basso verso l'alto.</span></div>
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<span style="color: #444444;">Quando avrete ottenuto un impasto omogeneo unite le due mele tagliate a tocchetti e sgocciolate dal succo di limone.</span></div>
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<span style="color: #444444;">A questo punto versate l'impasto in una teglia imburrata ed infarinata.</span></div>
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<span style="color: #444444;">Posizionate le fettine della terza mele a raggiera, formando tre cerchi concentrici. </span><span style="color: #444444;">Versare il burro rimasto sulla torta e poi spolverare con un paio di cucchiai di zucchero di canna e un po' di cannella.</span></div>
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<span style="color: #444444;">Infornare in forno preriscaldato a 180° e cuocete per 40/45 minuti, avendo cura di fare la prova dello stuzzicadenti. </span><span style="color: #444444;">Sfornate, lasciate intiepidire e godetevi questa dolce coccola domenicale.</span></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com11tag:blogger.com,1999:blog-6599366296997559682.post-42571122086787081732014-01-23T21:09:00.000+00:002019-11-23T16:34:56.437+00:00I biscotti Digestive... the originals!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirj9FkbJE4Ckdlnqny0MBVN0QJUW73YWmOWXsbOsvPu94cd3ocBOe_xNrG_Jfyc4gAMWu1cKir3s29kg7HSWsFj6j-d9ErNByqgyRv5xBTdRTrmJysFvF1jQ1NbyafLOu5AsSGDy3xbSA/s1600/DSC_0550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirj9FkbJE4Ckdlnqny0MBVN0QJUW73YWmOWXsbOsvPu94cd3ocBOe_xNrG_Jfyc4gAMWu1cKir3s29kg7HSWsFj6j-d9ErNByqgyRv5xBTdRTrmJysFvF1jQ1NbyafLOu5AsSGDy3xbSA/s1600/DSC_0550.JPG" width="640" /></a></div>
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<span style="color: #444444; font-family: inherit;">Trasloco.</span></div>
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<span style="color: #444444; font-family: inherit;">Già la parola mi suona antipatica.</span></div>
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<span style="color: #444444; font-family: inherit;">Al trasloco non mi abituo mai.</span></div>
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<span style="color: #444444; font-family: inherit;">Nonostante nella mia vita abbia cambiato parecchie case e negli ultimi anni gli spostamenti da un appartamento ad un altro (tra Milano, Lugano e Firenze) siano stati sempre più frequenti, non c'è modo di razionalizzare la minaccia degli scatoloni.</span><br />
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<span style="color: #444444; font-family: inherit;">Funziona un po' come per la valigia. Si presume che chi sia abituato a viaggiare, a spostarsi per lavoro, maturi nel tempo una certa abilità ad organizzare un bagaglio evitando di portarsi dietro ogni volta qualsiasi capo trovi stivato nell'armadio, dal 1995 ad oggi!</span></div>
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<span style="color: #444444; font-family: inherit;">Ecco io questa preziosa abilità non l'ho mai sviluppata. Penso sia proprio un difetto congenito… un cromosoma mancante, un difetto nel mio codice genetico, per cui non spero di poter modificare questa mia caratteristica, ma pazienza… poteva andarmi peggio.</span></div>
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<span style="color: #444444; font-family: inherit;">Il mio ultimo trasloco è stato rapido e per la prima volta graduale.</span></div>
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<span style="color: #444444; font-family: inherit;">Giorni disponibili per trovare casa: 5; giorni per traslocare: 2.</span></div>
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<span style="color: #444444; font-family: inherit;">Non è stata però la distanza "paesello della bassa bresciana" - Firenze ad impedirmi di portarmi dietro anche il più inutile dei soprammobili (come sono solita fare), bensì il modico numero di scalini che separano il portone d'ingresso, dalla porta di casa: 84.</span></div>
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<span style="color: #444444; font-family: inherit;">Dopo un mese, posso dire di essermi quasi abituata allo step forzato e lo prova il fatto che ora riesco a parlare circa 30 secondi/1 minuto dopo aver varcato la soglia di casa... a dispetto dei 10 minuti dei primi giorni. </span></div>
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<span style="color: #444444; font-family: inherit;">L'unico grande, grandissimo problema sovviene qualora mi dimentichi qualcosa in casa. Capita spesso, troppo, e io me ne ricordo sempre immancabilmente all'ottantatreesimo gradino. Temo sia colpa di un altro gene mancante, smarrito insieme a quello della valigia.</span></div>
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<span style="font-family: inherit;"><span style="color: #444444;">Ma guardiamo il lato positivo, niente palestra e zero sensi di colpa per quel dolcetto in più che non manca mai. </span><span style="color: #444444;">Mi sto, quindi, sbizzarrendo con il lato zuccheroso della cucina e questa volta vi propongo una ricetta della tradizione inglese, i biscotti digestive in versione home-made.</span></span></div>
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<u><span style="color: #444444; font-family: inherit;">Ingredienti:</span></u></div>
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<li><span style="line-height: 14.7pt;"><span style="color: #444444; font-family: inherit;">100 gr di farina integrale</span></span></li>
<li><span style="line-height: 14.7pt;"><span style="color: #444444; font-family: inherit;">100 gr di farina d'avena </span></span></li>
<li><span style="line-height: 14.7pt;"><span style="color: #444444; font-family: inherit;">100 gr di burro salato </span></span></li>
<li><span style="line-height: 14.7pt;"><span style="color: #444444; font-family: inherit;">50 gr di zucchero di canna</span></span></li>
<li><span style="line-height: 14.7pt;"><span style="color: #444444; font-family: inherit;">un cucchiaino abbondante di
lievito per dolci</span></span></li>
<li><span style="line-height: 14.7pt;"><span style="color: #444444; font-family: inherit;">2 cucchiai di latte (io ne ho
messi 4)</span></span></li>
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</span><u><span lang="IT-CH">Preparazione</span><span lang="IT-CH">:</span></u><span lang="IT-CH"><br /></span></span><br />
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<span style="color: #444444;"><span lang="IT-CH"><span style="font-family: inherit; line-height: 14.7pt;">Per prima cosa fate sciogliere il burro e mentre lo lasciate raffreddare setacciate insieme in una ciotola la farina integrale e la farina d'avena.</span></span></span></div>
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<span style="line-height: 14.7pt;"><span style="color: #444444; font-family: inherit;">Una volta freddo aggiungete il burro alle farine e quindi unitevi lo zucchero di canna ed il lievito, amalgamando il tutto ed aggiungendo infine il latte poco alla volta.</span></span></div>
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<span lang="IT-CH"><span style="line-height: 14.7pt;"><span style="color: #444444; font-family: inherit;">Lavorate il tutto con le mani fino ad ottenere un panetto omogeneo e liscio, che andrà lasciato in frigorifero a riposare avvolto nella pellicola per almeno mezz'ora.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lNlPClxz1zp5QKaqTB_j3TrEj8zV2QRmy4yZ7Is6naYwMtIS3YrdYuG1P12XlbLF_6jyW42tU6dzposvCBYgcT-PyMQcssJorXZ6zwRKKQm-iy1fwRi3NGnAPsKSCH6fv9U4uztFSAs/s1600/DSC_0473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lNlPClxz1zp5QKaqTB_j3TrEj8zV2QRmy4yZ7Is6naYwMtIS3YrdYuG1P12XlbLF_6jyW42tU6dzposvCBYgcT-PyMQcssJorXZ6zwRKKQm-iy1fwRi3NGnAPsKSCH6fv9U4uztFSAs/s1600/DSC_0473.JPG" width="640" /></span></a></div>
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<span lang="IT-CH"><o:p>Trascorso questo tempo riprendete il panetto e stendetelo con il mattarello (aiutandovi con due fogli di cartaforno) fino ad ottenere uno spessore di circa 3 mm.</o:p></span></span></div>
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<span style="color: #444444; font-family: inherit;">A questo punto ricavate i biscotti con una formina
tonda di circa 5 o 6 cm di diametro (io ho utilizzato un bicchiere) e posizionateli su una teglia ricoperta di
carta forno.</span></div>
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<span style="color: #444444; font-family: inherit;"><span lang="IT-CH"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlen_v4GcezD3uAA6X5LYCsR1j7L7vGWHzgV8WC2ZqGA1ZeODsVjEsRCcmi5hHYdEYm5pdLB26Xn2zUuALyb5WDIlQHVqjDJuV0H5mTYCyxcPisRrzdzl1NxByj1iiN3t3vrWfLekQAU/s1600/DSC_0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlen_v4GcezD3uAA6X5LYCsR1j7L7vGWHzgV8WC2ZqGA1ZeODsVjEsRCcmi5hHYdEYm5pdLB26Xn2zUuALyb5WDIlQHVqjDJuV0H5mTYCyxcPisRrzdzl1NxByj1iiN3t3vrWfLekQAU/s1600/DSC_0487.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkLlxly-RF3rim9IY6W_FmuEuVpFwOjBNL-dLl8z_KwVFMOCD3d3teNmk7cjgBqkSEyCDGy4kGLr61kSbadH7R28IP4VccZJOj_miq6BfFeV-xT2r952VKKKP1FLFCfxzbLJ5iQ-_lF0/s1600/DSC_0492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkLlxly-RF3rim9IY6W_FmuEuVpFwOjBNL-dLl8z_KwVFMOCD3d3teNmk7cjgBqkSEyCDGy4kGLr61kSbadH7R28IP4VccZJOj_miq6BfFeV-xT2r952VKKKP1FLFCfxzbLJ5iQ-_lF0/s1600/DSC_0492.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPri1jrufzWtpWyRwknDXCstIig9gSe_z37AUeorjGLx7WPgy6lwgWuTWsf1gcB24YlLfkug5_Q4Z62RRDLpFYFFv-rbRTI3HtaQFShll16_j6eXGN2W2uEmOX0NKqOhN76akQWu3zTI/s1600/DSC_0493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPri1jrufzWtpWyRwknDXCstIig9gSe_z37AUeorjGLx7WPgy6lwgWuTWsf1gcB24YlLfkug5_Q4Z62RRDLpFYFFv-rbRTI3HtaQFShll16_j6eXGN2W2uEmOX0NKqOhN76akQWu3zTI/s1600/DSC_0493.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrQBttFBjSBmDbwF37wrUzTe8VccMqTRy0G9wJMv2772GFQxLbVVYniVWXiKdgDOVTQrSMI7p85I2XqXPKFWZXp5bu9tR1OQoNol4DGKoRGj0B71i5ReoUwV3OFQ6BOpBmg3v-ESTo0o/s1600/DSC_0490.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrQBttFBjSBmDbwF37wrUzTe8VccMqTRy0G9wJMv2772GFQxLbVVYniVWXiKdgDOVTQrSMI7p85I2XqXPKFWZXp5bu9tR1OQoNol4DGKoRGj0B71i5ReoUwV3OFQ6BOpBmg3v-ESTo0o/s1600/DSC_0490.JPG" width="640" /></a></span></div>
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<span lang="IT-CH" style="line-height: 14.7pt;">Infornate in forno preriscaldato
a 180° gradi per circa 10/12 minuti fino a quando i biscotti risulteranno leggermente dorati. </span>Sfornare e lasciare raffreddare
su una griglia.</span></div>
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<span style="color: #444444; font-family: inherit;">Friabili e con quel pizzico di salato, sono buonissimi non solo come base per le cheesecake, ma anche per la colazione e per l'ora del tè... of course!</span></div>
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<span style="color: #444444; font-family: inherit;">Chiusi in una scatola di latta questi biscotti si conservano per settimane, anche se a casa mia non hanno mai visto l'alba del terzo giorno.</span></div>
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<span style="color: #444444; font-family: inherit;">...e con queste briciole dolci, vi auguro un buon week end!</span></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com21tag:blogger.com,1999:blog-6599366296997559682.post-85485345341001565242014-01-12T19:32:00.000+00:002019-11-23T17:27:05.288+00:00A volte ritornano... con le mantovanine!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21AprPDYFerQgOkgogAEwoMh-D6qJ7RlOz6zJYMAEXJB88WD3sEhdx44_uqxL_JwV3OgVxB9ODlosPMwd5MBuZmscSgQod8SY8dG6bNwVwa9vcIL7cwLoWp1-qf_ITKpKvgdkNvw1TH4/s1600/DSC_0574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21AprPDYFerQgOkgogAEwoMh-D6qJ7RlOz6zJYMAEXJB88WD3sEhdx44_uqxL_JwV3OgVxB9ODlosPMwd5MBuZmscSgQod8SY8dG6bNwVwa9vcIL7cwLoWp1-qf_ITKpKvgdkNvw1TH4/s1600/DSC_0574.JPG" width="640" /></a></div>
<br />
Ottanta giorni.<br />
Mi sembra incredibile ed invece sono trascorsi quasi tre mesi dal mio ultimo post.<br />
Sono dispiaciuta e mi sento un po' in colpa con me stessa per aver trascurato questo spazio che io stessa ho tanto voluto e alla quale mi sono sempre dedicata con passione.<br />
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Sono stati ottanta giorni intensi, fatti di cambiamenti e nuovi inizi.</div>
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Se dovessi paragonare la vita ad un cubo di Rubik, questi sono stati mesi in cui i pezzi si sono (finalmente) mossi per il verso giusto ed hanno iniziato ad incastrarsi.</div>
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Lavoro, trasloco, convivenza.</div>
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Di nuovo a Firenze… il 2013 non poteva terminare in modo migliore.</div>
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Dopo l'esperienza svizzera ed il breve ritorno nella pianura bresciana per un temporaneo parcheggio alla "casa madre", con novembre è iniziata una nuova avventura lavorativa di cui sono a dir poco entusiasta, in un mondo che mi aveva sempre affascinata ma di cui non avevo mai fatto parte, il Teatro.</div>
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Così è successo che dedicando tutte le energie a questo nuovo inizio, la forza di cucinare fosse poca ed il tempo di fotografare anche meno.</div>
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L'anno nuovo però, si sa, porta buoni propositi ed io mi sono ripromessa di ritagliare del tempo dalla mia nuova routine da dedicare al blog, al buon cibo e alla fotografia.</div>
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Ho scelto di ricominciare a scrivere, augurandovi un buon 2014 (sebbene con un tremendo ritardo) con la ricetta di <a href="http://www.ecucinando.it/fotosequenze/salato/26398-mantovanine.html" target="_blank">questi panini</a> speciali, le mantovane in versione small!</div>
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Perché il pane?</div>
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Perché per me il pane è il re del cosiddetto "comfort food"… una combinazione di acqua, sale, lievito e farina che con un solo morso ti regala una sensazione di calore e appagamento.</div>
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<u>Ingredienti per 8 panini</u>:</div>
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<ul>
<li>400 gr farina 00</li>
<li>100 gr manitoba</li>
<li>15 gr di lievito</li>
<li>un cucchiaio di strutto (o in alternativa olio evo)</li>
<li>230 gr circa di acqua</li>
<li>un cucchiaino di sale</li>
<li>un cucchiaino di malto, oppure miele</li>
</ul>
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<u>Procedimento</u>:</div>
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Per prima cosa versate nella planetaria (o in una ciotola capiente) le farine e il malto d'orzo ed unitevi poi il lievito di birra precedentemente sciolto in un po' di acqua (presa dai 230 gr).</div>
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Impastate tutti gli ingredienti ed una volta amalgamati grossolanamente, aggiungete il sale e lo strutto, continuando poi a lavorare l'impasto per qualche minuti, fino ad ottenere un composto liscio e sodo.</div>
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A questo punto prendete il panetto, dategli qualche sbattuta sulla spianatoia (servirà a renderlo più lavorabile e soffice) e mettetelo a lievitare coperto per almeno un'ora, in modo che raddoppi il suo volume.<br />
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Trascorso questo tempo riprendete l'impasto e dividetelo in otto pezzi uguali, formando dei piccoli panetti, che lavorerete uno alla volta.<br />
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Per prima cosa stendete il pezzo di pasta con il mattarello, quindi piegatelo in tre, giratelo di 90°, ripiegatelo nuovamente in tre e stendetelo nuovamente con il mattarello.<br />
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A questo punto piegate nuovamente la pasta, ma in due per la lunghezza e ripassate ancora con il mattarello.<br />
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Ora arrotolate l'impasto su se stesso e ponetelo su una teglia ricoperta di carta da forno. Ripetete l'operazione per gli altri panini e quando li avrete composti tutti metteteli a lievitare coperti per altri 20 minuti.<br />
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Nel frattempo presiscaldate il forno impostandolo a 200° sulla modalità ventilato.</div>
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Trascorsi i 20 minuti fate un taglio longitudinale e non molto profondo sui panini e infornate subito.<br />
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Dopo una decina di minuti abbassate il forno a 180° e procedete la cottura fino a doratura desiderata.</div>
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Sfornate, mettete a raffreddare su una gratella e lasciatevi inebriare dal profumo di pane fresco.</div>
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Le pieghe renderanno questi panini speciali, sfogliati e morbidi al centro, croccanti fuori. Affettate, spezzate, mordere ed accompagnate ogni pasto con un boccone di queste bontà.<br />
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com15tag:blogger.com,1999:blog-6599366296997559682.post-29011289728229179402013-10-23T22:30:00.000+01:002018-02-08T15:30:17.224+00:00La schiacciata con l'uva e... food photography in progress!<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPM6ALUujmKkfrfT53sapuxGUHKhvjTt7N7cfUpWzczHOjbfAJ_6XI3RcMR7ndKV7XHcHtnj_hAiyMf6pxZQml5i1Ly820nDA3g4Te8-rg8NeNbQ4ppmaZO45zil_uPzFMTtxfAnAHIA/s1600/DSC_0553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPM6ALUujmKkfrfT53sapuxGUHKhvjTt7N7cfUpWzczHOjbfAJ_6XI3RcMR7ndKV7XHcHtnj_hAiyMf6pxZQml5i1Ly820nDA3g4Te8-rg8NeNbQ4ppmaZO45zil_uPzFMTtxfAnAHIA/s640/DSC_0553.JPG" width="640" /></span></a></div>
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<span style="color: #444444; font-family: inherit;">È trascorsa ormai qualche settimana da quando ho sfornato questa delizia autunnale e penso sia giunto il momento di pubblicare la ricetta.</span></div>
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<span style="color: #444444; font-family: inherit;">La schiacciata con l'uva, una ricetta tanto semplice quanto buona, che è diventata nel tempo un'icona della cucina toscana.</span></div>
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<span style="color: #444444; font-family: inherit;">Superato il timore reverenziale nei confronti di una delle "big" della cucina regionale italiana, mi sono decisa a preparare questa ricetta.</span></div>
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<span style="color: #444444; font-family: inherit;">Non so se vi sia capitato di passare in Toscana in questo periodo, ma lì la schiacciata con l'uva sta all'autunno come il panettone al Natale.</span></div>
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<span style="color: #444444; font-family: inherit;">Così, dopo aver trascorso uno dei miei weekend a Firenze, nella valigia (oltre alla solita nostalgia condita da commossi saluti alla stazione, che a confronto un harakiri è più sopportabile) stavolta mi sono portata a casa anche una violenta voglia di questo dolce.</span></div>
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<span style="color: #444444; font-family: inherit;">Tornata in pianura Padana, dove la nebbia ha già ricominciato a farla da padrona ho voluto immergermi nei sapori toscani.</span></div>
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<span style="color: #444444; font-family: inherit;">La Toscana è entrata "a gamba tesa" nel mio piccolo bagaglio enogastronomico, dove si mescolano ricette lombarde, sarde e svizzere insaporite da memorie americane e profumi francesi.</span></div>
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<span style="color: #444444; font-family: inherit;">Considerando che al momento sto facendo colloqui da Trento a Roma (a cui aggiungiamo qualche CV inviato oltre confine), potrebbe anche succedere che il bagaglio si arricchisca presto di nuovi ingredienti e sapori.</span></div>
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<span style="color: #444444; font-family: inherit;">Nel frattempo ho deciso di migliorarmi e migliorare il blog anche dal un punto di vista della fotografia, approfondendo il vasto (e finora per me poco conosciuto) mondo della <i>food photography.</i></span></div>
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<span style="color: #444444; font-family: inherit;">Lo scorso sabato, infatti, sono stata a Milano, presso la Scuola <a href="http://www.cucinainmilano.it/" target="_blank">In Cucina</a>, per partecipare al workshop di fotografia food tenuto dai bravissimi <a href="http://www.chez-babs.com/" target="_blank">Barbara</a> e <a href="http://www.roccopaladino.it/" target="_blank">Rocco</a> e documentato dalla simpaticissima (e altrettanto brava) <a href="http://www.flickr.com/photos/viz_pics/sets/72157636750649355/with/10379221433/" target="_blank">Viz</a>.</span></div>
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<span style="color: #444444; font-family: inherit;">La giornata, piena e soddisfacente, attraverso l'unione di nozioni teoriche ed esercitazioni pratiche è stata per me decisiva, il punto d'inizio per un nuovo approccio a questo tipo di fotografia.</span></div>
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<span style="color: #444444; font-family: inherit;">I risultati del corso li trovate in fondo al post!</span></div>
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<span style="color: #444444; font-family: inherit;">Le fotografie della schiacciata con l'uva (e quelle delle prossime due ricette che posterò) risalgono però a prima del corso e di conseguenza non hanno nulla che possa essere nemmeno lontanamente considerato professionale, anzi!</span></div>
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<span style="font-family: inherit;"><span style="color: #444444;">Ciò nonostante le pubblicherò lo stesso, perchè (sebbene piene di difetti) sono parte integrante del percorso che</span><span style="color: #444444;"> ho intrapreso sei mesi fa, quando ho deciso di aprire questo blog.</span></span></div>
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<span style="color: #444444;"><span style="font-family: inherit;">Ed ora, finalmente, passo a raccontarvi la ricetta della schiacciata con l'uva, un mix personale di varie ricette trovate in rete!</span></span></div>
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<span style="color: #444444; font-family: inherit;"><u>Ingredienti (per uno stampo quadrato 20x20 cm)</u>:</span></div>
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<li><span style="color: #444444; font-family: inherit;">200 gr di farina "00"</span></li>
<li><span style="font-family: inherit;"><span style="color: #444444;">10 gr di lievito di birr</span><span style="color: #444444;">a</span></span></li>
<li><span style="color: #444444; font-family: inherit;">1/2 bicchiere di acqua </span></li>
<li><span style="color: #444444; font-family: inherit;">500 gr di uva fragola</span></li>
<li><span style="color: #444444; font-family: inherit;">100 gr di zucchero </span></li>
<li><span style="color: #444444; font-family: inherit;">1/2 bicchiere di olio extra vergine d'oliva</span></li>
<li><span style="color: #444444; font-family: inherit;">1 rametto di rosmarino</span></li>
<li><span style="color: #444444; font-family: inherit;">1 pizzico di sale</span></li>
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<span style="color: #444444; font-family: inherit;"><u>Procedimento</u>:</span><br />
<span style="color: #444444; font-family: inherit;">Iniziate lavando accuratamente l'uva, per poi togliere uno ad uno gli acini dal raspo.</span><br />
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<span style="color: #444444; font-family: inherit;">Una volta terminata questa operazione aromatizzate l'olio, facendolo scaldare in un pentolino con il rametto di rosmarino. Dopo qualche minuto, toglietelo dal fuoco e fatelo raffreddare.</span></div>
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<span style="font-family: inherit;"><span style="color: #444444;">Nel frattempo sciogliete il lievito nell'acqua e in</span><span style="color: #444444;"> una ciotola disponete la farina e fontana. Nel mezzo versate il composto di acqua e lievito, un cucchiaio d'olio aromatizzato, il sale e un cucchiaio di zucchero.</span></span></div>
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<span style="color: #444444; font-family: inherit;">Impastate bene, facendo amalgamare tutti gli ingredienti fino ad ottenere un panetto liscio e abbastanza morbido. </span></div>
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<span style="color: #444444; font-family: inherit;">A questo punto copritelo e lasciatelo lievitare per almeno un'ora e mezza.</span></div>
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<span style="color: #444444; font-family: inherit;">Trascorso questo tempo, riprendete l'impasto (che avrà circa raddoppiato il suo volume) e stendetene i 2/3 in una teglia precedentemente rivestita di carta forno (oppure ben oliata). </span></div>
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<span style="color: #444444; font-family: inherit;">Ricoprite la pasta con i 2/3 dell'uva, precedentemente lavata e asciugata, facendo attenzione a lasciare 2 o 3 cm di spazio dai bordi e spolverizzate con metà dello zucchero rimasto. Ricoprite ora con il resto della pasta, avendo cura di sigillare bene i bordi.</span></div>
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<span style="color: #444444; font-family: inherit;">Adagiate sulla pasta il resto dell'uva, ricoprite con lo zucchero e irrorate con due cucchiai di olio aromatizzato.</span></div>
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<span style="color: #444444; font-family: inherit;">Infornate nel forno preriscaldato a 180° per 35/40 minuti, fino a quando la schiacciata risulterà dorata e lucida in superficie.</span></div>
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<span style="color: #444444; font-family: inherit;">Una volta cotta, lasciatela raffreddare nella teglia in modo che la pasta di pane assorba tutto il succo rilasciato dall'uva in cottura.</span></div>
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<span style="color: #444444; font-family: inherit;">La combinazione uva e rosmarino mi è piaciuta davvero molto e anche la dose di zucchero a mio parare era perfetta... in sostanza, una vera goduria!</span></div>
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<span style="color: #444444; font-family: inherit;">Nota: io non ho trovato il tempo e men che meno la voglia di togliere i semi agli acini d'uva, ma penso che la prossima volta lo farò perché erano un po' fastidiosi. </span></div>
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<span style="color: #444444; font-family: inherit;">Ed ora eccovi due degli scatti di sabato... che ne dite?</span></div>
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<br />Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com39tag:blogger.com,1999:blog-6599366296997559682.post-48573646980756066572013-10-12T18:18:00.000+01:002017-02-17T15:02:32.144+00:00Fried Green Tomatoes!<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: inherit;">Pomodori verdi fritti.</span></div>
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<span style="color: #444444; font-family: inherit;">Una ricetta, un film, un romanzo.</span></div>
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<span style="color: #444444; font-family: inherit;">A chi, davanti al racconto di abusi di una società maschilista imbruttita da un dilagante razzismo (che ahimè non si è fermato agli '30 in cui è ambientata la storia), non è venuta voglia di unirsi all'urlo di TOWANDA!</span></div>
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<span style="color: #444444; font-family: inherit;">Sarà che i film, quelli belli, hanno sempre esercitato un grande fascino su di me (a 9 anni dopo aver visto Contact volevo fare l'astronoma), sarà che la curiosità di sperimentare ricette insolite e di tradizioni culinarie diverse dalle mie mi ha sempre contraddistinto (a 14 ho cucinato i miei primi germogli di soia... immangiabili!) ma non appena ho trovato i pomodori verdi non ho potuto esimermi dal provare a farli fritti!</span></div>
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<span style="color: #444444;">Dopo uno zapping tra vari siti e blog alla ricerca della ricetta che più mi soddisfacesse ho optato per <a href="http://crumpetsandco.wordpress.com/2010/12/02/pomodori-verdi-fritti/" target="_blank">questa</a>, che rispetto alle altre prevede l'utilizzo del <i style="font-weight: bold;">creole seasoning</i>, ossia una miscela di spezie che a mio avviso danno alla ricetta quel <i>quid</i> in più.</span></div>
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<span style="color: #444444;"><u>Ingredienti (per 2/3 persone)</u>:</span><br />
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<li><span style="color: #444444;">3 pomodori verdi</span></li>
<li><span style="color: #444444;">2/3 farina gialla </span></li>
<li><span style="color: #444444;">1/3 pangrattato</span></li>
<li><span style="color: #444444;">aromi del creole seasoning: origano, timo, aglio e cipolla in polvere, pepe, paprika e peperoncino</span></li>
<li><span style="color: #444444;">sale q.b.</span></li>
<li><span style="color: #444444;">1 uovo</span></li>
<li><span style="color: #444444;">latticello q.b. (in alternativa potete usare il latte)</span></li>
<li><span style="color: #444444;">olio di semi per friggere</span></li>
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<span style="color: #444444; font-family: inherit;"><u>Procedimento</u>:</span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px;"><span style="color: #444444; font-family: inherit;">Per prima cosa lavate i pomodori e tagliateli in fette spesse circa mezzo centimetro. Ora salateli leggermente e metteteli quindi a scolare per circa 30 minuti su una gratella, in modo che perdano un po' di acqua di vegetazione.</span></span></div>
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<span style="color: #444444; font-family: inherit;">Nel frattempo miscelate in un piatto fondo la farina, il pangrattato (la proporzione è 2/3 di farina e 1/3 di pangrattato) e gli aromi del creole seasoning; mentre in un altro piatto sbattete leggermente l'uovo con il latticello (circa mezzo bicchiere).</span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px;"><span style="color: #444444; font-family: inherit;">Trascorsi i 30 minuti, asciugate le fette di pomodoro, tamponandole con della carta assorbente e quindi passatele prima nel composto di uovo e latticello e poi nella panatura di farina e pangrattato.</span></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px;"><span style="color: #444444; font-family: inherit;">Friggete poi le fette impanate in abbondante olio caldo, girandole ogni tanto, fino a completa doratura. </span></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px;"><span style="color: #444444; font-family: inherit;">Scolate i pomodori, adagiateli su dei fogli di carta assorbente per eliminare l'olio in eccesso e serviteli caldi! Personalmente </span></span><span style="background-color: white; color: #444444; font-family: inherit; font-size: 15px; line-height: 22px;">ho apprezzato tantissimo il gusto leggermente acidulo di questi pomodori arricchito dalle spezie ed abbinato alla "croccantezza" della farina gialla... una versa delizia!</span></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com10tag:blogger.com,1999:blog-6599366296997559682.post-6908583776961596592013-10-03T23:50:00.000+01:002017-02-17T15:03:50.308+00:00A grande richiesta... la torta magica!<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: inherit;">Avendo qualche ricetta in arretrato ancora da postare e non sapendo quale scegliere ieri ho fatto un piccolo sondaggio sulla <a href="https://www.facebook.com/Ilsaporedelsale">pagina facebook</a> del blog per capire quale fosse la più richiesta.</span></div>
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<span style="color: #444444; font-family: inherit;">Non so se sia stato per il nome, che incuriosisce, o per l'aspetto soffice e cremoso allo stesso tempo, ma per la <b><i>torta magica</i></b> è stata vittoria indiscussa.</span></div>
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<span style="color: #444444; font-family: inherit;">Non avevo mai sentito parlare di questa torta, fino a quando non ha cominciato a spopolare sul web. Resto sempre un po' scettica davanti a successi improvvisi e mode estemporanee troppo acclamate.</span></div>
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<span style="color: #444444; font-family: inherit;">Capita così che tra le mani, mi ritrovi a sfogliare piccole chicche di autori speciali scovati a qualche festival letterario invece che best seller dalle sfumature colorate.</span></div>
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<span style="color: #444444; font-family: inherit;">In egual modo preferisco guardare un film osannato dal pubblico, solo mesi (se non anni) dopo la sua uscita, quando il clamore che gli aleggiava intorno si è spento. </span></div>
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<span style="color: #444444; font-family: inherit;">La stessa cosa sarebbe successa per questa torta, che probabilmente sarebbe comparsa nella mia cucina la prossima primavera o il prossimo autunno, se non fosse stato per un'esplicita richiesta da parte del "fratellino" (ha 9 anni in meno di me, ma 20 cm di altezza in più) che avendola già assaggiata tempo addietro la reclamava a gran voce.</span></div>
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<span style="color: #444444; font-family: inherit;">Ecco che così mi sono messa all'opera e senza troppi sforzi ho preparato questa famigerata torta.</span></div>
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<span style="color: #444444; font-family: inherit;">La magia di questo dolce sta infatti nel combinare minimo sforzo e massimo risultato. Da un unico impasto si ottengono, "per magia", tre strati di diverse consistenze.</span></div>
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<span style="color: #444444; font-family: inherit;">Partendo dall'alto, ad un primo strato soffice e leggero, ne segue un secondo cremoso e avvolgente che lascia poi il posto al terzo ed ultimo strato più solido e compatto.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbIs9BZpueTxPyRWdA4leKdpbBWjwH2qyjBKD6TBqW66RfQ6mTD7e0_kLkSBp3_g4giePgswUHj7Mi1MAh5BMZ8SrS3u_nksDnMMbi_iSOzhcQy5YQnQ1loO7jncE0g4myY9pYaZzjEs/s1600/untitled_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbIs9BZpueTxPyRWdA4leKdpbBWjwH2qyjBKD6TBqW66RfQ6mTD7e0_kLkSBp3_g4giePgswUHj7Mi1MAh5BMZ8SrS3u_nksDnMMbi_iSOzhcQy5YQnQ1loO7jncE0g4myY9pYaZzjEs/s640/untitled_Fotor.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: inherit;">Ahimè all'assaggio però le mie papille gustative non sono impazzite di gioia come quelle del fratellino, ma al contrario hanno constatato che:</span></div>
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<span style="color: #444444; font-family: inherit;">- il primo strato è un po' spugnoso e sembra una frittata dolce;</span></div>
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<span style="color: #444444; font-family: inherit;">- il terzo strato ricorda un budino, ma considerando che io detesto il budino, va da sé che non l'abbia apprezzato.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">In altre parole mi è piaciuto solo il secondo strato e non mi sono certo trattenuta nel "vivisezionare" la torta per accaparrarmi solo il mio preferito. </span></div>
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<span style="color: #444444; font-family: inherit;">Lo so, non si fa e non sta bene, ma a voi non capita mai di scomporre un piatto o un dolce per potervi gustare la vostra parte prediletta?</span></div>
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<span style="color: #444444; font-family: inherit;">Vi prego ditemi di si, così potrò considerarmi meno strana per il fatto che da piccola vivisezionavo il Kinder Pinguì per mangiarmi lo strato di cioccolato interno!</span></div>
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<span style="color: #444444; font-family: inherit;">Ad ogni modo a casa sono stata l'unica che non è impazzita per questa torta, che in generale ha fatto un successone e quindi proverò a rifarla magari aromatizzandola al cacao o al caffè.</span></div>
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<span style="color: #444444; font-family: inherit;">Di seguito vi riporto invece la ricetta classica, ossia quella della torta magica alla vaniglia!</span></div>
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<span style="color: #444444; font-family: inherit;"><u>Ingredienti (per uno stampo quadrato 20x20 cm)</u>:</span></div>
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<ul>
<li><span style="color: #444444; font-family: inherit;">115 gr di farina 00</span></li>
<li><span style="color: #444444; font-family: inherit;">150 gr di zucchero semolato</span></li>
<li><span style="color: #444444; font-family: inherit;">4 uova a temperatura ambiente (è importante che non siano fredde)</span></li>
<li><span style="color: #444444; font-family: inherit;">125 gr di burro</span></li>
<li><span style="color: #444444; font-family: inherit;">500 ml di latte intero tiepido</span></li>
<li><span style="color: #444444; font-family: inherit;">1 cucchiaio di estratto di vaniglia</span></li>
<li><span style="color: #444444; font-family: inherit;">1 cucchiaino di succo di limone</span></li>
<li><span style="color: #444444; font-family: inherit;">1 pizzico di sale</span></li>
<li><span style="color: #444444; font-family: inherit;">1 cucchiaio di acqua</span></li>
<li><span style="color: #444444; font-family: inherit;">zucchero a velo q.b.</span></li>
</ul>
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<span style="color: #444444; font-family: inherit;"><u><br /></u></span></div>
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<span style="color: #444444; font-family: inherit;"><u>Procedimento</u>:</span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Iniziate facendo fondere il burro in un pentolino, senza farlo scurire ed una volta fuso lasciatelo raffreddare a temperatura ambiente. </span></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Dividete poi i tuorli dagli albumi, versando i primi in una ciotola (o nella planetaria) e mettendo i secondi da parte.</span></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Aggiungete lo zucchero ai tuorli e montateli insieme fino a quando il composto non diverrà chiaro e spumoso (almeno 10 minuti). Sempre sbattendo, unite al composto un cucchiaio di acqua e un cuc<span style="font-family: inherit;">chiaio di estratto di vaniglia.</span></span></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">A questo punto aggiungete un pizzico di sale e il burro fuso ormai freddo, continuando a sbattere per qualche minuto. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5RH_hZez1A9kGSa5cdBKh6UpUEWe7yV5FA0aLhI-uywkmEw_q7vgDYGhf-UX8QE-9niujMHVuXPTgn-MvtOwxY7XWkepU_7bbWrqxaRE8TcUlKA6KqxqffJPTJmMoGU8wBBl_TT3riE/s1600/IMG_3155.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5RH_hZez1A9kGSa5cdBKh6UpUEWe7yV5FA0aLhI-uywkmEw_q7vgDYGhf-UX8QE-9niujMHVuXPTgn-MvtOwxY7XWkepU_7bbWrqxaRE8TcUlKA6KqxqffJPTJmMoGU8wBBl_TT3riE/s640/IMG_3155.JPG" width="640" /></a></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Nel frattempo mettere a scaldare il latte che dovrà essere aggiunto al composto ancora abbastanza caldo, ma non bollente.</span></span></div>
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<span style="color: #444444; font-family: inherit;"><span style="font-size: 15px; line-height: 22px;">Aggiungete all'impasto la farina setacciata e fate amalgamare bene tutti gli ingredienti.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSY5xvsxEo3ZkHHWSpAlsqC42ZF-14VwWZF5ofboXyvh66h0I4RizxUhYdK3i_0b9ECngJAYfErJiF1VpSxw6RSrc0p2DvIT59wmxq8U2yLbNagcxL3m7Zlo2HAIe4t82g4fi3cfOyvBg/s1600/IMG_3165.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSY5xvsxEo3ZkHHWSpAlsqC42ZF-14VwWZF5ofboXyvh66h0I4RizxUhYdK3i_0b9ECngJAYfErJiF1VpSxw6RSrc0p2DvIT59wmxq8U2yLbNagcxL3m7Zlo2HAIe4t82g4fi3cfOyvBg/s640/IMG_3165.jpg" width="640" /></a></div>
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<span style="color: #444444; font-size: 15px; line-height: 22px;">Unite ora il latte intiepidito e continuate a mescolare il composto per un altro paio di minuti, fino ad ottenere un composto liscio ed abbastanza liquido.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcML8Xd8_Mpg5cIOd_Pe5p9NGAJ4WhnOpm8aJbl2nwXx2kCNDFpLEjtQI_oqrdKzciuD3mA0pfOpUzZ8TafXcJ6cADulMDjMqw4IHGDNlqHayEkvEGWZFd3HCEmQPPxfvh9mZeJtZJ5oA/s1600/IMG_3167.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcML8Xd8_Mpg5cIOd_Pe5p9NGAJ4WhnOpm8aJbl2nwXx2kCNDFpLEjtQI_oqrdKzciuD3mA0pfOpUzZ8TafXcJ6cADulMDjMqw4IHGDNlqHayEkvEGWZFd3HCEmQPPxfvh9mZeJtZJ5oA/s640/IMG_3167.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: inherit; font-size: 15px; line-height: 22px; text-align: justify;">Montate ora gli albumi a neve ben ferma, unendovi qualche goccia di succo di limone per stabilizzare il composto.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEep5rJHVjIbhHe9pySyR6ub0U7nmGH-mQ-jWlY7KJn1zNTPpZkr43RYEEbUVhOadiUzsO8h_YhnuAkyYBB8vFIYttPQe70VXwUoy7kW0_B3q8nrwbPZ4VelbbaMyzRAVReaidhW-e48/s1600/IMG_3163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEep5rJHVjIbhHe9pySyR6ub0U7nmGH-mQ-jWlY7KJn1zNTPpZkr43RYEEbUVhOadiUzsO8h_YhnuAkyYBB8vFIYttPQe70VXwUoy7kW0_B3q8nrwbPZ4VelbbaMyzRAVReaidhW-e48/s640/IMG_3163.jpg" width="480" /></a></div>
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<span style="color: #444444; font-family: inherit; font-size: 15px; line-height: 22px; text-align: justify;"><br /></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">A questo punto incorporate delicatamente gli albumi montati al resto del composto e amalgamate fino ad ottenere un impasto piuttosto liquido. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LNz9Xr3wJ9sSrECjCHLsvdpgDEO4Sm98TO-NiaUBoBlphBHkQuBX7lW9RWVa1KRxygKC1RugwWfwGqT6owCGgzt10Rl5PwhjmwlkROjmeWoeJNzkrUKOhaxGRkIRVKk-SuketG9TZ3I/s1600/IMG_3168.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyfdzLYj6xB-HnnU2xdG48WujiFpacR_3Daer_CsSTlW8musvJxiZxbgbbYER9BSIBAm0HQXK-J6Fn9iuahTjcLPVrgGqw6zzs3QaRbs-l8ph14owraKyr7zWfQIJy-qwWjuDPz9VlyQ/s1600/IMG_3170.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LNz9Xr3wJ9sSrECjCHLsvdpgDEO4Sm98TO-NiaUBoBlphBHkQuBX7lW9RWVa1KRxygKC1RugwWfwGqT6owCGgzt10Rl5PwhjmwlkROjmeWoeJNzkrUKOhaxGRkIRVKk-SuketG9TZ3I/s1600/IMG_3168.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LNz9Xr3wJ9sSrECjCHLsvdpgDEO4Sm98TO-NiaUBoBlphBHkQuBX7lW9RWVa1KRxygKC1RugwWfwGqT6owCGgzt10Rl5PwhjmwlkROjmeWoeJNzkrUKOhaxGRkIRVKk-SuketG9TZ3I/s640/IMG_3168.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyfdzLYj6xB-HnnU2xdG48WujiFpacR_3Daer_CsSTlW8musvJxiZxbgbbYER9BSIBAm0HQXK-J6Fn9iuahTjcLPVrgGqw6zzs3QaRbs-l8ph14owraKyr7zWfQIJy-qwWjuDPz9VlyQ/s1600/IMG_3170.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyfdzLYj6xB-HnnU2xdG48WujiFpacR_3Daer_CsSTlW8musvJxiZxbgbbYER9BSIBAm0HQXK-J6Fn9iuahTjcLPVrgGqw6zzs3QaRbs-l8ph14owraKyr7zWfQIJy-qwWjuDPz9VlyQ/s640/IMG_3170.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #444444; font-family: inherit; font-size: 15px; line-height: 22px; text-align: left;">Versate il tutto in una teglia precedentemente imburrata e rivestita di carta forno e cuocete nel forno statico preriscaldato a 150° per 80 minuti.</span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lMBW_CskA70cnXxdOB4ZGlJW5cUmx9MvJuiJFN_Anc8FwkeKq02EvBYpkWUXtAFS1CfZTkKzHg6eKDXFo1NYgTTOuttGAo7Unuhbsj_CgUcszCvAL93G5DjgdtU8bB7cfzjwCbC-4kY/s1600/IMG_3172.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lMBW_CskA70cnXxdOB4ZGlJW5cUmx9MvJuiJFN_Anc8FwkeKq02EvBYpkWUXtAFS1CfZTkKzHg6eKDXFo1NYgTTOuttGAo7Unuhbsj_CgUcszCvAL93G5DjgdtU8bB7cfzjwCbC-4kY/s640/IMG_3172.jpg" width="640" /></a></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;"><br /></span></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Una volta cotta, togliete la torta dal forno e lasciatela raffreddare completamente a temperatura ambiente senza estrarla dalla teglia.</span></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFY-apSOYwrRHkgpAM2eYJMQEeY20OrrzwSZASE_pwfG21L7-zmGixjbsfW7gQBbbAXcrsJFytwwhAeBHLhgyzGEVgleqBfZmXM5IRx-iSjpnqaihaBGnUFZ-iMVmBz2U1Wq63Nswx9jk/s1600/IMG_3176.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFY-apSOYwrRHkgpAM2eYJMQEeY20OrrzwSZASE_pwfG21L7-zmGixjbsfW7gQBbbAXcrsJFytwwhAeBHLhgyzGEVgleqBfZmXM5IRx-iSjpnqaihaBGnUFZ-iMVmBz2U1Wq63Nswx9jk/s640/IMG_3176.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKenmJbZ-K5AkM2uopYUc9R5J5KamFQaWkWxTF0-MampETJtHiuR7UHT01hczq_c6YO5O1sE5axFkDrTAfoIqSkd-9UQATpvtcBCx_YruE77JJVuCYHOl9ajiNxuVErnKDTJKNJrbZQ38/s1600/IMG_3177.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKenmJbZ-K5AkM2uopYUc9R5J5KamFQaWkWxTF0-MampETJtHiuR7UHT01hczq_c6YO5O1sE5axFkDrTAfoIqSkd-9UQATpvtcBCx_YruE77JJVuCYHOl9ajiNxuVErnKDTJKNJrbZQ38/s640/IMG_3177.jpg" width="640" /></a></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;"><br /></span></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Quando si sarà freddata ricopritela con della pellicola e lasciatela riposare in frigo per almeno 2 ore.</span></span></div>
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<span style="color: #444444;"><span style="font-size: 15px; line-height: 22px;">Trascorso questo tempo, togliete la torta dal frigo, estraetela dalla teglia, tagliatela a cubetti e spolveratela con abbondante zucchero a velo.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCR6UPGkOwYNAoMQuEs2Nqw9tqUEFakCV-sZRT4yUlkaPXD8YG51k25kcg0XWKM8oAIUX3bZ-c6-Y8OeaTRCae_zC_2MUBkztayKXBPbHWTWqoTs4jFnrhjEhbwpS3w_H7e3xfVZ37sY/s1600/IMG_3189.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUEZG0wgUtbZGLu4hGwyHdRD42-4SD7oDpbT4tUNQ3cYnwr7UUZTQRnNd7_wqHXJPZr6hRl9-sa6vJGlU4UnhE3PpfCdhE8UKuFFPjtp-l7BCjBZNDlahjhn1P9kIOa4U6GjQ_Nvwq40/s1600/IMG_3190.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUEZG0wgUtbZGLu4hGwyHdRD42-4SD7oDpbT4tUNQ3cYnwr7UUZTQRnNd7_wqHXJPZr6hRl9-sa6vJGlU4UnhE3PpfCdhE8UKuFFPjtp-l7BCjBZNDlahjhn1P9kIOa4U6GjQ_Nvwq40/s640/IMG_3190.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCR6UPGkOwYNAoMQuEs2Nqw9tqUEFakCV-sZRT4yUlkaPXD8YG51k25kcg0XWKM8oAIUX3bZ-c6-Y8OeaTRCae_zC_2MUBkztayKXBPbHWTWqoTs4jFnrhjEhbwpS3w_H7e3xfVZ37sY/s1600/IMG_3189.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCR6UPGkOwYNAoMQuEs2Nqw9tqUEFakCV-sZRT4yUlkaPXD8YG51k25kcg0XWKM8oAIUX3bZ-c6-Y8OeaTRCae_zC_2MUBkztayKXBPbHWTWqoTs4jFnrhjEhbwpS3w_H7e3xfVZ37sY/s640/IMG_3189.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QQ_718ZVdnjAbWVGURz8qVofbKKXjMLXw9FEzhyh0SASxVInJ3CprqNnSpoiU3QN-naKI5w1t6MzDS19H7qixJeko7hoalQoSv-sPqBHDcz8Pw9MGaPU9mMQ4mDIc5yrq_rFal4y0z8/s1600/IMG_3191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QQ_718ZVdnjAbWVGURz8qVofbKKXjMLXw9FEzhyh0SASxVInJ3CprqNnSpoiU3QN-naKI5w1t6MzDS19H7qixJeko7hoalQoSv-sPqBHDcz8Pw9MGaPU9mMQ4mDIc5yrq_rFal4y0z8/s640/IMG_3191.jpg" width="640" /></a></div>
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<span style="color: #444444; font-size: 15px; line-height: 22px;">Io l'ho mangiata a metà pomeriggio, accompagnandola con una tazza di tisana ai frutti rossi, ma il fratellino mi ha dato prova del fatto che se piace è ottima per colazione, merenda e come dolce post cena!</span></div>
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<span style="color: #444444;"><span style="font-size: 15px; line-height: 22px;"><br /></span></span></div>
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<span style="color: #444444;"><span style="font-size: 15px; line-height: 22px;"><br /></span></span></div>
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<span style="color: #444444;"><span style="font-size: 15px; line-height: 22px;">Ora non vi rimane che provarla e farmi sapere cosa ne pensate!</span></span></div>
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<br />Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com32tag:blogger.com,1999:blog-6599366296997559682.post-14563459768968694222013-09-27T13:00:00.000+01:002019-11-23T16:45:19.321+00:00I nostri tortelli di zucca... un evergreen che non cambia mai!<div style="text-align: justify;">
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<span style="color: #444444; font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydONn_4zM5tF4CfM7N4wXeIC9eYtgM8fIpstK9Ht5uFe_TkY3v2Z13aFYGCXEAWqh-qltbfsXdffFicN_i-SUDKhbxSmi7pBI6XN5muFWZqjY7X1IHUTClyPv8X2VEnokZuC8S7PerKI/s1600/DSC_0467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydONn_4zM5tF4CfM7N4wXeIC9eYtgM8fIpstK9Ht5uFe_TkY3v2Z13aFYGCXEAWqh-qltbfsXdffFicN_i-SUDKhbxSmi7pBI6XN5muFWZqjY7X1IHUTClyPv8X2VEnokZuC8S7PerKI/s640/DSC_0467.JPG" width="640" /></a></span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="color: #444444; font-family: inherit;">Spesso mi ritrovo a pensare al tempo che passa, alle abitudini che cambiano, ai nuovi modi di dire, di vestire, di pensare della gente.</span></div>
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<span style="color: #444444; font-family: inherit;">Mi piace riflettere su come, a volte, cose che ci sembravano inconcepibili siano diventate quotidiane, mentre quelle che erano quotidiane sono diventate obsolete.</span></div>
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<span style="color: #444444; font-family: inherit;">Il mondo prima dei social networks... sembrano passati secoli!</span></div>
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<span style="color: #444444; font-family: inherit;">C'è chi li ama, chi li odia, chi ne è dipendente, chi in pubblico li denigra e poi in privato ci passa le ore. </span></div>
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<span style="color: #444444; font-family: inherit;"></span><br />
<a name='more'></a><span style="color: #444444; font-family: inherit;">Il mondo cambia, si evolve, anche se ci sono cose (belle e brutte) che non cambiano mai.</span></div>
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<span style="color: #444444; font-family: inherit;">A casa mia, per esempio, in questa stagione non possono mancare <b><i>i tortelli di zucca</i></b>. </span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">I tortelli di zucca sono un piatto tipico della cucina mantovana, diffusosi però anche nelle zone limitrofe e quindi anche nella bassa campagna bresciana. </span></div>
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<span style="color: #444444; font-family: inherit;">Come per tutti i piatti della tradizione è difficile stabilire La Ricetta, quella unica ed originale. </span></div>
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<span style="color: #444444; font-family: inherit;">Io vi darò la ricetta di mia nonna, che non prevede mostarda, marmellata, zucchero, miele, cannella, chiodi di garofano o altre spezie, ma di cui vi garantisco l'ottimo risultato. (Per chi volesse nel ripieno è consentito giusto un pizzico di noce moscata.)</span></div>
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<span style="color: #444444; font-family: inherit;"><u>Ingredienti (per 175 tortelli... e si, li abbiamo mangiati tutti)</u>:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<i><span style="color: #444444; font-family: inherit;">Per la pasta</span></i><br />
<br />
<ul>
<li><span style="color: #444444; font-family: inherit;">400 gr di semola di grano duro</span></li>
<li><span style="color: #444444; font-family: inherit;">400 gr di farina 00</span></li>
<li><span style="color: #444444; font-family: inherit;">1 presa di sale fino</span></li>
<li><span style="color: #444444; font-family: inherit;">1 cucchiaio d'olio</span></li>
<li><span style="color: #444444; font-family: inherit;">8 uova</span></li>
<li><span style="color: #444444; font-family: inherit;">acqua frizzante q.b.</span></li>
</ul>
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<i><span style="color: #444444; font-family: inherit;"><br /></span></i></div>
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<i><span style="color: #444444; font-family: inherit;">Per il ripieno</span></i></div>
<br />
<ul>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">una zucca piccola (la mia pesava 1 kg da pulita)</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">100 gr di amaretti</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">qualche cucchiaio di pangrattato</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">1 dado</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">1 noce di burro</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">2/3 cucchiai di grana grattugiato</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-4b8_puo4TnigXFxSXCOByz7r_GKWb-aDE2j2XZ2dBynweLLVMDOSdRspE0Mvtnzn4QH89lVTepQ7faBOEv8efnytEln0PR4NqgPbH00af7G4NN7Rktz4Ro7y9EA3dGD-_rM49Ly8f4/s1600/DSC_0434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-4b8_puo4TnigXFxSXCOByz7r_GKWb-aDE2j2XZ2dBynweLLVMDOSdRspE0Mvtnzn4QH89lVTepQ7faBOEv8efnytEln0PR4NqgPbH00af7G4NN7Rktz4Ro7y9EA3dGD-_rM49Ly8f4/s640/DSC_0434.JPG" width="640" /></span></a></div>
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<u><span style="color: #444444; font-family: inherit;"><br /></span></u></div>
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<u><span style="color: #444444; font-family: inherit;">Procedimento:</span></u></div>
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<span style="color: #444444; font-family: inherit;">Iniziamo preparando il ripieno.</span></div>
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<span style="color: #444444; font-family: inherit;">Per prima cosa tagliate la zucca a fette e pulitela, eliminando la buccia e i semi. Una volta pulita, tagliatela a tocchetti piuttosto piccoli e mettetela in una pentola con un dado ed una noce di burro. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWdH9HzV3820BeUfyY4Arkg8Kzkx1sm4lBC14EEKWhD2vdPRmfGAoiEGMiq0Whbf-_OIyXmZYpVQxRnkaL38V_keVuzBoDTk_o9LvbuIgkYRDuD58xkUqNEcYvrDtNJyQ27e9RGfg8dc/s1600/DSC_0454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWdH9HzV3820BeUfyY4Arkg8Kzkx1sm4lBC14EEKWhD2vdPRmfGAoiEGMiq0Whbf-_OIyXmZYpVQxRnkaL38V_keVuzBoDTk_o9LvbuIgkYRDuD58xkUqNEcYvrDtNJyQ27e9RGfg8dc/s640/DSC_0454.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjBIXmdHnRZZHUgWR5LcrIN54h_E0R84DDMwFfvRc9DwBLEXVmANZ0sxL6pGA_YFLDLoy60Wbu91JGWCQBTy5DsCTex1vOd33lwEF-0Ff1YxGG7T-Y94OGF9q7vcuMHzrzpoA5D4mQvI/s1600/DSC_0445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjBIXmdHnRZZHUgWR5LcrIN54h_E0R84DDMwFfvRc9DwBLEXVmANZ0sxL6pGA_YFLDLoy60Wbu91JGWCQBTy5DsCTex1vOd33lwEF-0Ff1YxGG7T-Y94OGF9q7vcuMHzrzpoA5D4mQvI/s640/DSC_0445.JPG" width="538" /></span></a></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Coprite e cuocete a fuoco basso per almeno 30 minuti o comunque fino a quando avrete ottenuto un composto tenero e omogeneo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRQ9neNIx4Bq0rEVkPU-5SrN722nOveYC8nUYzp1lVZIttSSKFdT4pD6d1UGEH4RMZ7J08gkwsZzSAnQXjqp8GefQ81SpHi8W-hb2oDLukdnGXGKUeTMhlmum3g-7uGbCv10gmpkLSSk/s1600/IMG_2697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRQ9neNIx4Bq0rEVkPU-5SrN722nOveYC8nUYzp1lVZIttSSKFdT4pD6d1UGEH4RMZ7J08gkwsZzSAnQXjqp8GefQ81SpHi8W-hb2oDLukdnGXGKUeTMhlmum3g-7uGbCv10gmpkLSSk/s640/IMG_2697.JPG" width="640" /></span></a></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Una volta che la zucca si sarà raffreddata unite gli amaretti sbriciolati (passateli al mixer) ed il formaggio grattugiato. Il composto deve risultare asciutto e non troppo morbido. Questo dipenderà soprattutto dalla qualità della zucca, a seconda dell'acqua che contiene. Se notate quindi che il composto è troppo molle, aggiungete qualche cucchiaio di pangrattato.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZUR6JpPRFx4jxFs65Gil-4oFYajsYc_maBPJsZ7grDmTKYrOVxWj8O5c-AIcpCxn45i3FhYuVkK47s0NsPAXJhm23sIwmU6zuqyxWbNU0n2uSKji_Ojjc9N0jSxfqF5y_4LUFj9dTc0/s1600/IMG_2714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZUR6JpPRFx4jxFs65Gil-4oFYajsYc_maBPJsZ7grDmTKYrOVxWj8O5c-AIcpCxn45i3FhYuVkK47s0NsPAXJhm23sIwmU6zuqyxWbNU0n2uSKji_Ojjc9N0jSxfqF5y_4LUFj9dTc0/s640/IMG_2714.jpg" width="640" /></span></a></div>
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<span style="color: #444444; font-family: inherit;">Una volta pronto il ripieno, mettetelo da parte ed iniziate a preparare la pasta.</span></div>
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<span style="color: #444444; font-family: inherit;">Su una spianatoia disponete le farine precedentemente miscelate a fontana e aggiungetevi le uova, l'olio e il sale. Iniziate unendo a poco a poco le uova alla farina, aiutandovi con una forchetta e continuate poi ad impastare con le mani, aggiungendo un po' d'acqua frizzante se l'impasto risultasse troppo asciutto.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoWlFhOhhgCcQ6bu31eTKCsH3tjwfoOhXPc-Wu4GAho6gRzRgRnBLkh3a4QBN4jICJ3ulr9VNYcCvxkGIN-Ok-b-9368veJOevvppodU4BTuz1sMK7WAwC2bL31i1DVOiIenHZvuf7jc/s1600/IMG_2706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoWlFhOhhgCcQ6bu31eTKCsH3tjwfoOhXPc-Wu4GAho6gRzRgRnBLkh3a4QBN4jICJ3ulr9VNYcCvxkGIN-Ok-b-9368veJOevvppodU4BTuz1sMK7WAwC2bL31i1DVOiIenHZvuf7jc/s640/IMG_2706.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54OvB5_Oq55I4euteyaMH9CxVOj57FQGre_fIZhk3CgVO8dYmRkzhoZrYfKqfA6sdxXj24jeN4uHwqpMcTmk-EiflvtMzWDpkYxQIapy08-pOPEZs6vBi7sYjtyHHOuZa0NCwMrodFk0/s1600/IMG_2715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54OvB5_Oq55I4euteyaMH9CxVOj57FQGre_fIZhk3CgVO8dYmRkzhoZrYfKqfA6sdxXj24jeN4uHwqpMcTmk-EiflvtMzWDpkYxQIapy08-pOPEZs6vBi7sYjtyHHOuZa0NCwMrodFk0/s640/IMG_2715.jpg" width="640" /></span></a></div>
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<span style="color: #444444; font-family: inherit;">Una volta che tutti gli ingredienti si sono amalgamati, impastate per 10 minuti fino ad ottenere un panetto liscio ed omogeneo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFC3jBXc4ydjgKEUd1oh6zMv87WepHDYWwMp6lJZI9uE0OMinB8UGnQCEUGY0kZF4dt5JXmpOyEQIv9Dxnjat5lsliAvWOfqsPdgG9mFxRET2GQ9VWvD9HE1lQUPo6wjOva9a0ijWLlc/s1600/IMG_2717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFC3jBXc4ydjgKEUd1oh6zMv87WepHDYWwMp6lJZI9uE0OMinB8UGnQCEUGY0kZF4dt5JXmpOyEQIv9Dxnjat5lsliAvWOfqsPdgG9mFxRET2GQ9VWvD9HE1lQUPo6wjOva9a0ijWLlc/s640/IMG_2717.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2E1-D4IxyF_YLDg0hla05AzZ5_xEhOgboJ4giFQjU3hClZSFs0zDn7HvaorHiq-o2iGd5TguxjKwM5F3PfeLtjuwItkRQS4Yg9h_p8qLRvEicvkWhHdGi9QJTqHVk3JYp-QnMucfqUY/s1600/IMG_2719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2E1-D4IxyF_YLDg0hla05AzZ5_xEhOgboJ4giFQjU3hClZSFs0zDn7HvaorHiq-o2iGd5TguxjKwM5F3PfeLtjuwItkRQS4Yg9h_p8qLRvEicvkWhHdGi9QJTqHVk3JYp-QnMucfqUY/s640/IMG_2719.JPG" width="592" /></span></a></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">A questo punto lasciate riposare la pasta per 20 minuti, coprendola con un panno o della pellicola.</span></div>
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<span style="color: #444444; font-family: inherit;">Trascorso questo tempo, tagliate la pasta in porzioni (al massimo 150 gr per volta) che tirerete un po' per volta con l'apposita macchinetta.</span></div>
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<span style="color: #444444; font-family: inherit;">Partite dallo spessore più largo per arrivare in fine a quello più sottile, fino ad ottenere delle strisce di pasta dello spessore di un paio di millimetri.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3yENJSVwYzlOvMwly_b_0YN2y55k9yZsZVhWkD0u0LEgnHXiGK2fAjJVlpn46vt3ciwchIHk2RI2RJ9lYvJsiJJq-f8qr0T7SFfcjiS6Lz9jVYuRQRGzLBLJdIcOCSAqb-JpuEeGn8Y/s1600/IMG_2744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3yENJSVwYzlOvMwly_b_0YN2y55k9yZsZVhWkD0u0LEgnHXiGK2fAjJVlpn46vt3ciwchIHk2RI2RJ9lYvJsiJJq-f8qr0T7SFfcjiS6Lz9jVYuRQRGzLBLJdIcOCSAqb-JpuEeGn8Y/s640/IMG_2744.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySuFeBYhMYgspM7CzOVSrKU_Powme2mQY5dcLD-BuHkDKS8b8FLk3f6d0wGpNKx-WU5tqvqokY1BNcMCmXGnlS9fAu1oBpB3h6nKkQeCeIW5kmrajcABdk0l7eL2HhjCM37ZcDx5spsg/s1600/IMG_2747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySuFeBYhMYgspM7CzOVSrKU_Powme2mQY5dcLD-BuHkDKS8b8FLk3f6d0wGpNKx-WU5tqvqokY1BNcMCmXGnlS9fAu1oBpB3h6nKkQeCeIW5kmrajcABdk0l7eL2HhjCM37ZcDx5spsg/s640/IMG_2747.JPG" width="640" /></span></a></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">A questo punto tagliate la pasta in quadrati di circa 4/5 cm per lato e poi in ogni quadrato disponetevi al centro una noce di ripieno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdczhvPFZKABEHhEEgn4ly7BIJfA1C_DYfBJEy8JA6Or9wItFKwGvGpEVtjqDI1A24B7NOhQnl-Uis4A9IllTrp1L-p6slOfAssoq3jAAB1Z75heClSejsLvgChtzTlYo0d8aiKj6ZKds/s1600/IMG_2722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdczhvPFZKABEHhEEgn4ly7BIJfA1C_DYfBJEy8JA6Or9wItFKwGvGpEVtjqDI1A24B7NOhQnl-Uis4A9IllTrp1L-p6slOfAssoq3jAAB1Z75heClSejsLvgChtzTlYo0d8aiKj6ZKds/s640/IMG_2722.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zg4-aqLy0h2tsNLBmTMFivSTHrZxGqjjT1GqMW1eujvBLHBRM7W3NbQqKFa3i4sOoWaVRKntyg5X1AMHIIyXXqpRkzt_oIdbRkflNkWREiOnuEfD56YKIZiX8IaE-Bs0dAhLJWlE7ys/s1600/IMG_2752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zg4-aqLy0h2tsNLBmTMFivSTHrZxGqjjT1GqMW1eujvBLHBRM7W3NbQqKFa3i4sOoWaVRKntyg5X1AMHIIyXXqpRkzt_oIdbRkflNkWREiOnuEfD56YKIZiX8IaE-Bs0dAhLJWlE7ys/s640/IMG_2752.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJnBdi2iwAhG5u8meAxM2kcqQ_8XKsey8g71DJCrPOxbgUeFA6fI_c0a4jXNUlYIx_D9ydwQ4kP_MaxvjwRcK474M3BF4DN3ADNG1VTLmDhNE2sPxkgGBFTYXG9_G14_3wmjHSnNPoUQ/s1600/IMG_2750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJnBdi2iwAhG5u8meAxM2kcqQ_8XKsey8g71DJCrPOxbgUeFA6fI_c0a4jXNUlYIx_D9ydwQ4kP_MaxvjwRcK474M3BF4DN3ADNG1VTLmDhNE2sPxkgGBFTYXG9_G14_3wmjHSnNPoUQ/s640/IMG_2750.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVggZ3r1phRrIqpEtAvP1XjwtNTQmY2wXhpNjPPNuAouIflX8bmmz6wJW3XoLzddBvpmL9KmGgktgydTYy_vvre4kQ0xR6OaGE8RevWM5SEXBRkvj-fQyshpSmsXV2BqA6mlDHYVDcmKs/s1600/IMG_2731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVggZ3r1phRrIqpEtAvP1XjwtNTQmY2wXhpNjPPNuAouIflX8bmmz6wJW3XoLzddBvpmL9KmGgktgydTYy_vvre4kQ0xR6OaGE8RevWM5SEXBRkvj-fQyshpSmsXV2BqA6mlDHYVDcmKs/s640/IMG_2731.JPG" width="640" /></span></a></div>
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<span style="color: #444444; font-family: inherit;">A questo punto fate combaciare una punta del quadrato con l'estremità opposta (otterrete un triangolo), pressando bene i lati per fare in modo che il ripieno non fuoriesca durante la cottura.</span></div>
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<span style="color: #444444; font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JWOZXiwmSlHCugz7p3joQJgXp1qTN4z8ZsZ08SUYsETEGZScZpEP6Ev4hU4urTy0gPJ47s4z5QDMIHECFvbDuS_s67-RCVe1YTltaE6nf7PIAVLzTolIahyphenhyphenuII2SdjpyGolPC8Q0fzg/s1600/IMG_2739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JWOZXiwmSlHCugz7p3joQJgXp1qTN4z8ZsZ08SUYsETEGZScZpEP6Ev4hU4urTy0gPJ47s4z5QDMIHECFvbDuS_s67-RCVe1YTltaE6nf7PIAVLzTolIahyphenhyphenuII2SdjpyGolPC8Q0fzg/s640/IMG_2739.JPG" width="640" /></a></span></div>
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<span style="color: #444444; font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-uKt1o0ISiKh-YUY9G9wsqiPPdEzLPU027yrAjXdkwihvacvO2m3_NMwEF8Sxp9qaOTM19a2bq3hP5ONcPypMHH0qzYCCMs7hAhj1BGMRUHVYCM8m_blI6jkpZPhKibbbiIpz7BgOgs/s1600/IMG_2738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-uKt1o0ISiKh-YUY9G9wsqiPPdEzLPU027yrAjXdkwihvacvO2m3_NMwEF8Sxp9qaOTM19a2bq3hP5ONcPypMHH0qzYCCMs7hAhj1BGMRUHVYCM8m_blI6jkpZPhKibbbiIpz7BgOgs/s640/IMG_2738.JPG" width="640" /></a></span></div>
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<span style="color: #444444; font-family: inherit;">Disponete i tortelli pronti su una superficie leggermente infarinata lasciandoli asciugare, fino al momento della cottura.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowEuyH3ZhDQGCkgqMy3724Xkg5BEi5aj49RwIHU73MYbCS9v9lj_n-KrvTnPhRE58fo9aglPp6ue_hZ-ZSaW568JtsPhSBZrjahXxrJVwlt6hLZzP36WyjtGR07E3AkBw7EFucZD_CAo/s1600/IMG_2761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowEuyH3ZhDQGCkgqMy3724Xkg5BEi5aj49RwIHU73MYbCS9v9lj_n-KrvTnPhRE58fo9aglPp6ue_hZ-ZSaW568JtsPhSBZrjahXxrJVwlt6hLZzP36WyjtGR07E3AkBw7EFucZD_CAo/s640/IMG_2761.JPG" width="640" /></span></a></div>
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<span style="color: #444444; font-family: inherit;">Quando sarà finalmente giunta l'ora, mettete sul fuoco una pentola con abbondante acqua, portate a bollore, salate e versateci i tortelli. Fate cuocere per pochi minuti mescolandoli delicatamente per rendere omogenea la cottura (qui è d'obbligo l'assaggio per capire quando sono pronti), dopodiché scolateli con un mestolo forato.</span></div>
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<span style="color: #444444; font-family: inherit;">Servite con abbondate burro fuso, salvia, ed una spolverata di grana grattugiato!</span></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com16tag:blogger.com,1999:blog-6599366296997559682.post-76568865840786606892013-09-18T20:20:00.000+01:002017-02-17T15:31:23.483+00:00Crostata con crema frangipane, confettura di mirtilli e pesche... una dolcezza infinita!<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAnmp5f79T2AT0FVRuWjqBeSFy5_XYdFmDEi8gG1bT_voS2w0hLFDyabLJ2eABF91Z3FZ2UHwl6JmERPiJW9rIsbHx6cSq24L-blPWKPx8E240DXAARIqaYBRr2yj25zDOKhPhwbKQuw/s1600/IMG_3087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAnmp5f79T2AT0FVRuWjqBeSFy5_XYdFmDEi8gG1bT_voS2w0hLFDyabLJ2eABF91Z3FZ2UHwl6JmERPiJW9rIsbHx6cSq24L-blPWKPx8E240DXAARIqaYBRr2yj25zDOKhPhwbKQuw/s640/IMG_3087.jpg" width="398" /></a></div>
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<span style="color: #444444; font-family: inherit;">Avviso a tutti i gentili lettori.</span></div>
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<span style="color: #444444; font-family: inherit;">La ricetta pubblicata in questo post possiede contenuti non adatti ad un pubblico a dieta o non amante dei dolci. </span></div>
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<span style="color: #444444; font-family: inherit;">Trattasi di torta, per la precisione crostata.</span></div>
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<span style="color: #444444; font-family: inherit;">Strati 3.</span></div>
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<span style="color: #444444; font-family: inherit;">Dose di burro nella base: da far impallidire i dietologi.</span></div>
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<span style="color: #444444; font-family: inherit;">Dose di burro nella crema: vedi riga sopra.</span></div>
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<span style="color: #444444; font-family: inherit;">Quantità di zucchero: abbondantemente sopra la soglia consigliata per un bambino iperattivo.</span></div>
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<span style="color: #444444; font-family: inherit;">Calorie per fetta..... (sei sicuro di volerlo sapere?): troppe!</span></div>
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<span style="color: #444444; font-family: inherit;"></span><br />
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<span style="color: #444444; font-family: inherit;">Bene, se state ancora leggendo è probabile che:</span></div>
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<span style="color: #444444; font-family: inherit;">a. Non siate a dieta;</span></div>
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<span style="color: #444444; font-family: inherit;">b. Siate a dieta, ma siate masochisti;</span></div>
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<span style="color: #444444; font-family: inherit;">c. Siate amanti dei dolci;</span></div>
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<span style="color: #444444; font-family: inherit;">d. Non siate amanti dei dolci, ma degli amici vi hanno invitato a cena dicendovi di portare il dolce e voi vogliate fare bella figura sporcandovi le mani, anziché correre alla pasticceria di fiducia. (Questa la considero l'ipotesi meno probabile!!)</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Ricapitolando, sappiate che questa torta FA ingrassare, come è giusto che tutte le torte facciano!!!</span></div>
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<span style="color: #444444; font-family: inherit;">Per caso avete mai visto un Lardo di Colonnata light o un Nero d'Avola che non vi fa venire la ciucca?!</span></div>
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<span style="color: #444444; font-family: inherit;">Quindi, cari lettori... se non ne potete più dell'amico/a, compagno/a o parente che sembra avere il conta-calorie incorporato nel cervelletto e non appena state per avventarvi sulla vostra torta preferita, se ne esce con la simpatica frase: "ma lo sai quante calorie ha?!" ...ripetete con me: ECCHISSENEFREGA!</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Ora, fatte le dovute premesse, possiamo procedere...</span></div>
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<span style="color: #444444; font-family: inherit;">Ho visto la ricetta di questa torta più di un anno fa, esattamente <a href="http://gattoghiotto.blogspot.ch/2012/04/torta-frangipane-per-lmtc.html">qui</a>, ed è da allora che mi riprometto di farla. Finalmente, l'altro ieri mi sono decisa. </span></div>
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<span style="color: #444444; font-family: inherit;">Della ricetta originale ho tenuto l'idea, cambiando poi tutti quasi gli ingredienti della farcitura.</span><br />
<span style="color: #444444; font-family: inherit;">Io ho voluto provare la frolla della ricetta originale, ma ne sono rimasta delusa e quindi vi propongo la mia ricetta di fiducia per la pasta frolla (nonché quella di Michel Roux), che avevo già utilizzato per la <a href="http://ilsaporedelsale.blogspot.ch/2013/05/crostata-di-lamponi-e-mirtilli-neri-con.html">Crostata ai lamponi e mirtilli con crema al limone</a>.</span></div>
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<span style="color: #444444; font-family: inherit; font-size: small;"><u>Ingredienti (per una tortiera di 23 cm di diametro)</u>:</span></h3>
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<i><b><span style="color: #444444; font-family: inherit;"><u>Per la frolla</u></span></b></i></div>
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<li style="text-align: justify;"><i><span style="background-color: white; font-style: normal; line-height: 21px;"><span style="color: #444444; font-family: inherit;">250 gr di farina</span></span></i></li>
<li style="text-align: justify;"><i><span style="background-color: white; font-style: normal; line-height: 21px;"><span style="color: #444444; font-family: inherit;">125 gr di burro, tagliato a cubetti e leggermente ammorbidito</span></span></i></li>
<li style="text-align: justify;"><i><span style="background-color: white; font-style: normal; line-height: 21px;"><span style="color: #444444; font-family: inherit;">1 uovo</span></span></i></li>
<li style="text-align: justify;"><i><span style="background-color: white; font-style: normal; line-height: 21px;"><span style="color: #444444; font-family: inherit;">1 cucchiaino di zucchero</span></span></i></li>
<li style="text-align: justify;"><i><span style="background-color: white; font-style: normal; line-height: 21px;"><span style="color: #444444; font-family: inherit;">1/2 cucchiaino di sale</span></span></i></li>
<li style="text-align: justify;"><i><span style="background-color: white; font-style: normal; line-height: 21px;"><span style="color: #444444; font-family: inherit;">40 ml di acqua fredda</span></span></i></li>
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<span style="color: #444444; font-family: inherit;"><span style="line-height: 21px;"><i><b><u><br /></u></b></i></span>
<span style="line-height: 21px;"><i><b><u>Per la crema frangipane</u></b></i></span></span><br />
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<li><span style="color: #444444; font-family: inherit;">100g di farina di mandorle </span></li>
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<li><span style="color: #444444; font-family: inherit;">100g di burro appena ammorbidito</span></li>
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<li><span style="color: #444444; font-family: inherit;">100g di zucchero semolato</span></li>
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<li><span style="color: #444444; font-family: inherit;">1 uovo</span></li>
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<li><span style="color: #444444; font-family: inherit;">30g di fecola di patate</span></li>
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<li><span style="color: #444444; font-family: inherit;">1 cucchiaio di acqua di fiori d'arancio</span></li>
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<b><i><u><span style="color: #444444; font-family: inherit;"><br /></span></u></i></b></div>
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<b><i><u><span style="color: #444444; font-family: inherit;">Per guarnine</span></u></i></b></div>
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<ul>
<li><span style="color: #444444; font-family: inherit; line-height: 18px;">150 gr di marmellata di mirtilli</span></li>
<li><span style="color: #444444; font-family: inherit; line-height: 18px;">una pesca grande</span></li>
<li><span style="color: #444444; font-family: inherit; line-height: 18px;">mandorle in scaglie</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2N0MotN1mMZgR19okhYKdtxqvFRu1GA0VlSkN25_WlNyj0HKoQBRo7_QLtB1V8kPhcOEA0dP7GK3hB-Allr5f4x1hVhdjd02dKZUvYvz6t0gomjjlNFlmY4TdSi40xRZWpe0fJe31Ke4/s1600/IMG_3027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2N0MotN1mMZgR19okhYKdtxqvFRu1GA0VlSkN25_WlNyj0HKoQBRo7_QLtB1V8kPhcOEA0dP7GK3hB-Allr5f4x1hVhdjd02dKZUvYvz6t0gomjjlNFlmY4TdSi40xRZWpe0fJe31Ke4/s640/IMG_3027.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Tp0ypD5OrytYygXRMt8qYvssp7oj-z8PMWbtsvIJw2BVs6sK0euZUqRX7F5Hlsly3d_qX3ZGITCTA3vWISq2TcS4XHKkCib5mA8cz9iR4wfaZ5Q4rqHwG0hDJpfVrWknTR3f3E0Je20/s1600/IMG_3015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Tp0ypD5OrytYygXRMt8qYvssp7oj-z8PMWbtsvIJw2BVs6sK0euZUqRX7F5Hlsly3d_qX3ZGITCTA3vWISq2TcS4XHKkCib5mA8cz9iR4wfaZ5Q4rqHwG0hDJpfVrWknTR3f3E0Je20/s640/IMG_3015.jpg" width="480" /></span></a></div>
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<h3>
<span style="color: #444444; font-family: inherit; font-size: small; line-height: 18px;"><u>Procedimento:</u></span></h3>
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<span style="color: #444444; font-family: inherit; line-height: 18px;">Per quanto riguarda la preparazione della frolla vi rimando a <a href="http://ilsaporedelsale.blogspot.ch/2013/05/crostata-di-lamponi-e-mirtilli-neri-con.html">questo link</a>!</span></div>
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<span style="color: #444444;"><span style="font-family: inherit; line-height: 18px;">Una volta preparata la base, ponetela in frigo a riposare per almeno mezz'ora. Trascorso questo tempo, riprendete la frolla, stendetela con l'aiuto di un paio di fogli di carta forno fino ad ottenere uno spessore di circa mezzo centimetro e quindi disponetela all'interno di una teglia per crostate, precedentemente imburrata ed infarinata.</span></span></div>
<span style="color: #444444;"><span style="font-family: inherit; line-height: 18px;">Ricoprite ora la pasta frolla con della carta forno e disponeteci sopra dei legumi, in modo che la base non si alzi durante la cottura. </span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit; line-height: 18px;">Infornate il tutto nel forno preriscaldato a 180°C per 10 minuti, trascorsi i quali togliete i legumi e fate cuocere la pasta per altri 15 minuti.</span></span><br />
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Mentre la nostra pasta frolla cuoce in forno possiamo procedere con la preparazione degli ingredienti della farcitura.</span></div>
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<span style="color: #444444; font-family: inherit;"><span style="line-height: 18px;">Per la crema frangipane iniziate m</span><span style="background-color: white; line-height: 18px;">ontando il burro con lo zucchero fino ad ottenere una crema spumosa, quindi aggiungetevi l'uovo, l'acqua di fiori di arancio (sempre lavorando con lo sbattitore), incorporate la farina di mandorle poco per volta ed infine unite la fecola.</span></span></div>
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<span style="line-height: 18px;"></span></span>
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<span style="color: #444444;"><span style="font-family: inherit; line-height: 18px;">Quando la pasta frolla sarà pronta, toglietela dal forno, fatela raffreddare giusto un po' e quindi iniziate a comporre la torta.</span></span></div>
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</span><span style="line-height: 18px;"></span></span>
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<span style="color: #444444; font-family: inherit;"><span style="line-height: 18px;">Per prima cosa stendete la marmellata sulla pasta frolla, creando uno strato di qualche millimetro. A questo punto adagiate sulla torta la pesca sbucciata e tagliata a fettine, ed infine terminate con la crema frangipane, <span style="background-color: white;">livellandola bene con una spatola per coprire tutti gli spazi.</span></span></span><br />
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<span style="color: #444444;"><span style="background-color: white; font-family: inherit; line-height: 18px;">Terminate decorando con qualche manciata di mandorle in scaglie ed infornate per 20/30 minuti a 180°C, finché sarà ben dorata in superficie. </span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: inherit; line-height: 18px;">Una volta cotta, lasciate raffreddare completamente... et voilà... la torta attenta-linea è pronta!</span></span><br />
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<span style="color: #444444;"><span style="background-color: white; font-family: inherit; line-height: 18px;">Dolce, zuccherosa e burrosa, si accompagna perfettamente ad una tazza di tè (almeno quello non ingrassa)!</span></span></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com38tag:blogger.com,1999:blog-6599366296997559682.post-53890719619986676542013-09-15T19:26:00.000+01:002019-11-23T17:14:26.919+00:00Torta salata con indivia brasata, caprino e prosciutto cotto fumé!<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QC1dx6y2iS5LifjUBv6_fEHIbpe1AFdmqP6y1Pxn9ZIki-8MnzMj0FAcahOe7XL5eqhFU603iu7eeB93D68VaLF7-QNJXSF9KrY7o4hTjOF5Fuoc19rcdyOeZYkhjvsFzS3Zoas-hOg/s1600/IMG_2833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QC1dx6y2iS5LifjUBv6_fEHIbpe1AFdmqP6y1Pxn9ZIki-8MnzMj0FAcahOe7XL5eqhFU603iu7eeB93D68VaLF7-QNJXSF9KrY7o4hTjOF5Fuoc19rcdyOeZYkhjvsFzS3Zoas-hOg/s640/IMG_2833.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Strano periodo questo.</span></div>
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<span style="font-family: inherit;">Per qualche ragione a me estranea sembra che le cose non si incastrino come dovrebbero, o meglio, come io vorrei.</span></div>
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<span style="font-family: inherit;">Tuttavia difficilmente riesco a restare in attesa degli eventi ed a portare pazienza "che tanto vedrai che le cose cambiano" e inevitabilmente il mio cervello parte alla ricerca della soluzione, che però non sempre arriva.</span></div>
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<span style="font-family: inherit;">In questi casi mi trovo, dunque, a dover scegliere tra due opzioni:</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">1. Rimuginare e rimuginare... pensando a come risolvere, smuovere o cambiare il corso delle cose;</span></div>
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<span style="font-family: inherit;">2. Spegnere il cervello per un po' e dedicare le energie a qualcosa di decisamente più rilassante.</span></div>
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<span style="font-family: inherit;">Tempo di indecisione 0,1 secondi.</span></div>
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<span style="font-family: inherit;">Modalità "cuciniamo per non pensare" ON ---> Chiara vs. loop mentali 1- 0.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">La cucina per me è anche questo... una sorta di terapia anti stress/sovraccaricoemotivo.</span></div>
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<span style="font-family: inherit;">Oggi vi racconto una ricetta facile e veloce, ottima come piatto unico o per essere servita ad un aperitivo:<b> <i>torta salata con indivia belga, caprino e prosciutto cotto affumicato!</i></b></span></div>
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<span style="font-family: inherit;"><u>Ingredienti</u>:</span></div>
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<li><span style="font-family: inherit;">una confezione di pasta brisée</span></li>
<li><span style="font-family: inherit;">150 gr di prosciutto cotto affumicato a fette (se volete un sapore più intenso potete utilizzare dello speck)</span></li>
<li><span style="font-family: inherit;">500 gr di indivia belga</span></li>
<li><span style="font-family: inherit;">1 scalogno</span></li>
<li><span style="font-family: inherit;">un cucchiaio d'olio evo</span></li>
<li><span style="font-family: inherit;">150 gr di formaggio di capra fresco</span></li>
<li><span style="font-family: inherit;">3 uova</span></li>
<li><span style="font-family: inherit;">sale q.b.</span></li>
<li><span style="font-family: inherit;">pepe q.b.</span></li>
<li><span style="font-family: inherit;">maggiorana q.b.</span></li>
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<span style="font-family: inherit;"><u>Procedimento</u>:</span></div>
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<span style="font-family: inherit;">Per prima cosa lavate e mondate l'indivia, dopodiché tagliatela a quarti e poi a listarelle. In una padella fate scaldare un cucchiaio di olio extra vergine d'oliva e fate soffriggere lo scagnolo. Una volta appassito, aggiungete l'indivia e cuocetela a fuoco lento per una decina di minuti aggiustandola di sale e pepe ed aromatizzandola con della maggiorana.</span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Quando l'indivia sarà cotta, toglietela dal fuoco e fatela raffreddare.</span><br />
<span style="font-family: inherit;">Nel frattempo stendete la pasta brisée su una teglia ed adagiatevi sopra le fette di prosciutto, ricoprendola completamente.</span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In una ciotola unite le uova, il caprino ed pepate leggermente.</span><br />
<span style="font-family: inherit;">A questo punto unite l'indivia al composto di uova e caprino e amalgamate bene il tutto per poi versarlo nella tortiera sopra il prosciutto.</span><br />
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<span style="font-family: inherit;">Ripiegate i bordi della pasta ed infornate nel forno presiscaldato a 200°C per 25/30 minuti.</span><br />
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<span style="font-family: inherit;">Una volta cotta, lasciate raffreddare la torta salata per qualche minuto.</span><br />
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<span style="font-family: inherit;">Non vi resterà che tagliarla a fette e godervi il gusto intenso del caprino, addolcito dall'indivia e arricchito dalla nota affumicata del prosciutto.</span><br />
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<span style="font-family: inherit;">Vi auguro una buona serata ed un buon inizio settimana!!!</span></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com11tag:blogger.com,1999:blog-6599366296997559682.post-88597652249795208892013-08-28T21:00:00.000+01:002019-11-23T16:30:35.043+00:00Cinnamon and sugar pull-apart bread.. un pane goloso!<div class="MsoBodyText">
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<span style="color: #444444; font-family: inherit;">Cinnamon and sugar pull apa...... eccetera eccetera...</span><br />
<span style="color: #444444; font-family: inherit;">Cosa sarà mai?</span><br />
<span style="color: #444444; font-family: inherit;">Prima di scoprirlo sul web non ne avevo la minima idea, ma una volta trovato è stato amore a prima vista!</span><br />
<span style="color: #444444; font-family: inherit;">Per la precisione <a href="http://zoomyummy.com/2011/07/23/cinnamon-sugar-pull-apart-bread/">queste</a> sono le foto che hanno fatto scattare la scintilla e di conseguenza l'immediata voglia di provare la ricetta. </span><br />
<span style="color: #444444; font-family: inherit;">Ho sempre adorato la cannella (che non manca mai nelle mie torte di mele)... per non parlare della farcitura al burro... la torta di rose non vi dice nulla?!</span><br />
<span style="color: #444444; font-family: inherit;">Questo pane dolce di origine anglosassone a mio parere combina bene la componente "burrosa" con quella "cannellosa" ed in più si presenta con un aspetto nuovo rispetto ad un Cinnamon Roll.</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<a name='more'></a>La ricetta (tradotta dall'inglese in dosi e misure nostrane) ha davvero soddisfatto sia la sottoscritta che tutti gli altri che hanno assaggiato questo pane dal nome chilometrico, tant'è che nel giro di qualche mattina è scomparso!</div>
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<span lang="IT-CH"><u><span style="color: #444444; font-family: inherit;">Ingredienti (per uno stampo da plumcake 22x12x8):</span></u></span></div>
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<span lang="IT-CH"><span style="color: #444444; font-family: inherit;">Per l'impasto:<o:p></o:p></span></span></div>
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<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">385 gr + 1 cucchiaio di farina</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">50 gr di zucchero semolato</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">una bustina di lievito di birra secco (7 gr)</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">1/2 cucchiaino di sale</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">2 uova grandi a temperatura ambiente</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">60 gr di burro</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">80 ml di latte</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">60 ml di acqua</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">1 cucchiaino di estratto di vaniglia</span></li>
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<span lang="IT-CH"><span style="color: #444444; font-family: inherit;">Per la farcitura:<o:p></o:p></span></span></div>
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<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">200 gr di zucchero semolato</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">2 cucchiaini di cannella in polvere</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">60 gr di burro</span></li>
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<span style="color: #444444; font-family: inherit;"><u>Procedimento:</u></span></div>
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<span style="color: #444444; font-family: inherit;">Iniziamo con l'impasto. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Plww8l0Z_whtXs_LuW24fvc9b1qP6btKPhP3UypLaqWhKAky6Rdftu4VNAGnNe3htwSH6bzlNwIKdFlLtyicMfjY5Cx4_OC_X4QhE1cfxcM9K6XRno4GSdeq0LQ0PISRe8a7KrskT5M/s1600/IMG_2531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Plww8l0Z_whtXs_LuW24fvc9b1qP6btKPhP3UypLaqWhKAky6Rdftu4VNAGnNe3htwSH6bzlNwIKdFlLtyicMfjY5Cx4_OC_X4QhE1cfxcM9K6XRno4GSdeq0LQ0PISRe8a7KrskT5M/s640/IMG_2531.jpg" width="640" /></span></a></div>
<span style="color: #444444; font-family: inherit;">Per prima cosa, in una ciotola abbastanza capiente setacciate insieme 280
gr di farina (dei 385 gr previsti), zucchero, lievito e sale; mentre in una ciotola più piccola sbattete le due uova. In un pentolino (o nel microonde) sciogliete il burro con il latte a fuoco medio-basso ed una volta raffreddato unitevi l'acqua e l'estratto di vaniglia, mescolando per amalgamare il tutto.</span></div>
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<span style="color: #444444; font-family: inherit;">A questo punto versate il composto di latte e burro nella ciotola con gli ingredienti secchi e mescolate con una spatola od un cucchiaio di legno.</span></div>
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<span style="color: #444444; font-family: inherit;">Aggiungete ora le uova e mescolate il composto fino a che le uova verranno completamente incorporate nella pastella. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWKt7flPKD3TdRB0Rb9Vy0EtcGGL3ye3wP0wLgw8WXVs6PAcwpispgPksUJF4miGOx1BAInvKYdcjVIChcTe0upFQqm3qObJij1L8zFrLgHnk3r3d3dUhJXYJqxKWzsqkNq7fcqmVCV0/s1600/IMG_2544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWKt7flPKD3TdRB0Rb9Vy0EtcGGL3ye3wP0wLgw8WXVs6PAcwpispgPksUJF4miGOx1BAInvKYdcjVIChcTe0upFQqm3qObJij1L8zFrLgHnk3r3d3dUhJXYJqxKWzsqkNq7fcqmVCV0/s640/IMG_2544.jpg" width="480" /></span></a></div>
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<span style="color: #444444; font-family: inherit;">Aggiungete i restanti 105 gr di farina, mescolate e poi impastate (a mano o nell'impastatrice) per circa 10 minuti fino ad ottenere una consistenza liscia e morbida.</span></div>
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<span style="color: #444444; font-family: inherit;">Ungete una ciotola pulita ed adagiatevi dentro l'impasto, copritelo con della pellicola trasparente e lasciatelo riposare per circa un'ora o comunque fino a quando avrà raddoppiato il suo volume.</span><br />
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<span style="color: #444444; font-family: inherit;">Trascorso questo tempo, riprendete l'impasto, toglietelo dalla ciotola e sgonfiatelo, aggiungendo l'ultimo cucchiaio di farina all'impasto.</span><br />
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<span style="color: #444444; font-family: inherit;">Stendete quindi l'impasto su un piano da lavoro leggermente infarinato e tiratelo fino ad ottenere un rettangolo di circa 30 cm di altezza e 50 cm di lunghezza.</span><br />
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<span style="color: #444444; font-family: inherit;">A questo punto possiamo procede con la preparazione della farcitura.</span></div>
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<span style="color: #444444; font-family: inherit;">Fate sciogliere il burro in un pentolino (o nel microonde) facendo attenzione a non farlo soffriggere e nel frattempo in una ciotolina mescolate lo zucchero con la cannella.</span></div>
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<span style="color: #444444; font-family: inherit;">Quando il burro sciolto si sarà un po' raffreddato prendete un pennello da cucina e spennellate il burro su tutta la pasta.... e siate generosi!</span></div>
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<span style="color: #444444; font-family: inherit;">Cospargete ora tutta la superficie imburrata con la miscela di zucchero e cannella e una volta ricoperta procedete tagliando la pasta in verticale, in sei strisce di uguali dimensioni.</span><br />
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<span style="font-family: inherit;"><span style="color: #444444;">Una volta ottenute le sei strisce, impilatele una sull'altra e tagliate la pila in sei parti uguali. </span><span style="color: #444444;">A questo punto avrete ottenuto sei cubetti/rettangoli da sei strati ciascuno. </span><span style="color: #444444;">Disponete ora i cubetti "in verticale" in uno stampo da plumcake imburrato ed infarinato.</span></span><br />
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<span style="font-family: inherit;"><span style="color: #444444;">Coprite lo stampo con un canovaccio e lasciate lievitare per altri 30 minuti, accendendo il forno a 175°C. </span><span style="color: #444444;">Trascorsa mezz'ora infornate il pane dolce per 30 minuti circa, fino a quando le sommità degli strati risulteranno molto dorate. </span><span style="color: #444444;">Una volta cotto, sfornate il pane e lasciatelo riposare per 20/30 minuti. </span></span></div>
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<span style="font-family: inherit;"><span style="color: #444444; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiodeAGdtIQKmFhXyRRwoxtxOFWm7sDcEK-aOLgdFYhJ-93NTl2D4_7zBxxGn-5cHBrGg6ob964D_PBPufaEfqED-PT53Pa-ToL6U_alenTahdydiK9WNjFqudVR0lSe3IF3OsJ3vhWw/s1600/IMG_2614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiodeAGdtIQKmFhXyRRwoxtxOFWm7sDcEK-aOLgdFYhJ-93NTl2D4_7zBxxGn-5cHBrGg6ob964D_PBPufaEfqED-PT53Pa-ToL6U_alenTahdydiK9WNjFqudVR0lSe3IF3OsJ3vhWw/s640/IMG_2614.jpg" width="640" /></a></span></div>
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<span style="color: #444444; font-family: inherit;">Trascorso questo tempo, estraete il pane dallo stampo con l'aiuto di un coltello da burro e lasciatelo raffreddare. <span style="text-align: center;">Una volta freddo è pronto per essere sfogliato strato per strato... e fidatevi, uno tira l'altro!</span></span></div>
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<!--StartFragment-->
<!--EndFragment-->Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com58tag:blogger.com,1999:blog-6599366296997559682.post-18838066057006797822013-08-18T17:57:00.000+01:002019-11-23T16:33:47.537+00:00Marmellata di limoni di Sorrento<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk_eM8W_qE34FMR70J6ZIr98wpuAccX7ip2DFf8ycTeAOwRHLlpphISRB7yfEbylyC2rEXWmxArcYdLjYqkOKMdGyn6s1qxTfd1YUtVzNsS15OzL1eZj2vP6YFpNXaHssSj66D6WEJ5U/s1600/IMG_2371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk_eM8W_qE34FMR70J6ZIr98wpuAccX7ip2DFf8ycTeAOwRHLlpphISRB7yfEbylyC2rEXWmxArcYdLjYqkOKMdGyn6s1qxTfd1YUtVzNsS15OzL1eZj2vP6YFpNXaHssSj66D6WEJ5U/s640/IMG_2371.jpg" width="480" /></a></div>
<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Estate... la stagione del sole, del mare, delle cene all'aperto con amici, dell'abbronzatura, delle diete lampo, degli aperitivi in costume, del riso freddo che non manca mai, dei giri in bicicletta, dei colori pastello, delle infradito...</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Estate, la stagione della frutta.. pesche, albicocche, anguria, prugne e chi più ne ha più ne metta. Quindi quale periodo migliore per sbizzarrirsi con le marmellate?!</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="color: #444444;"></span><br /></span>
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<a name='more'></a></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">La mia preferita è in assoluto quella di frutti di bosco, anche se ammetto che prima del blog non mi ero mai cimentata nella preparazione casalinga di una marmellata.</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Durante la vacanza a Kos, della quale vi parlavo un po' di tempo fa, mi sono letteralmente innamorata della marmellata di limoni fatta in casa che servivano ogni mattina nel buffet della colazione. </span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Tornata a casa ho visto <a href="http://ricette.giallozafferano.it/Marmellata-di-limoni.html">questa ricetta</a> ed ho quindi deciso di provare a fare una marmellata home-made con i limoni più buoni d'Italia... i limoni di Sorrento.</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<u><span style="color: #444444; font-family: inherit;"><br /></span></u></div>
<div style="text-align: justify;">
<u><span style="color: #444444; font-family: inherit;">Ingredienti (per 4 vasetti da 250 ml):</span></u></div>
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</div>
<ul>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">1 kg di limoni di Sorrento</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">600 gr di zucchero (ma ne bastano anche 500 gr)</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit;">acqua q.b.</span></li>
</ul>
<div style="text-align: justify;">
<u><span style="color: #444444; font-family: inherit;"><br /></span></u></div>
<div style="text-align: justify;">
<u><span style="color: #444444; font-family: inherit;">Procedimento:</span></u></div>
<div style="text-align: justify;">
<u><span style="color: #444444; font-family: inherit;"><br /></span></u></div>
<div style="text-align: justify;">
<span style="background-color: white; line-height: 22px;"><span style="color: #444444; font-family: inherit;">Iniziate lavando con cura i limoni sotto l’acqua corrente, spazzolando bene la buccia. Una volta lavati, asciugateli con un panno e poneteli su un tagliere. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;"><span style="color: #444444;"><br /></span></span>
</span><br />
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<span style="background-color: white; line-height: 22px;"><span style="color: #444444;">Tagliate quindi i limoni a fette molto sottili ed eliminate tutti i semini. </span></span><span style="background-color: white; color: #444444; line-height: 22px;">Trasferite le fette di limone in una ciotola capiente e versate acqua fredda fino a ricoprirli. </span></span><br />
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<span style="background-color: white; color: #444444; line-height: 22px;">Coprite poi la ciotola con la pellicola e lasciate le fette di limone a bagno per 24 ore a temperatura ambiente. </span><span style="background-color: white; color: #444444; line-height: 22px;">Una volta trascorso questo tempo, scolate le fette di limone.</span></span></div>
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<span style="background-color: white; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Trasferite nuovamente le fette di limone scolate in una ciotola e ricopritele con altra acqua fredda. Stendete un velo di pellicola sulla ciotola e lasciate in ammollo per altre 24 ore a temperatura ambiente. Trascorso un giorno, scolate le fette di limone e trasferitele in una pentola capiente, dove verserete dell’acqua fino a coprire il tutto.</span></span><br />
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<span style="background-color: white; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Portate a bollore e scolate nuovamente le fette di limone, questa volta tenendo da parte 350 ml di acqua di cottura. A questo punto rimettete il tutto nella pentola in cui avete fatto bollire le fette di limone e irroratele con l’acqua di cottura che avete messo da parte.</span></span><br />
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<span style="background-color: white; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Aggiungete ora lo zucchero e cuocete a fuoco medio per circa 35/40 minuti, mescolando di tanto in tanto.</span></span><br />
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<span style="background-color: white; line-height: 22px; text-align: left;"><span style="color: #444444; font-family: inherit;">Una volta pronta trasferire la marmellata di limoni nei vasetti sterilizzati mentre è ancora calda e chiudete poi vasetti e premendo il disco centrale. A questo punto capovolgeteli e lasciateli raffreddare completamente in modo che si crei il sottovuoto.</span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit; line-height: 22px;">Il processo di ammollo e risciacquo fa in modo che i limoni perdano un po' del loro gusto acidulo e amarognolo, ciò nonostante mantenendo il loro inconfondibile sapore.</span></span></div>
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<span style="font-family: inherit;"><span style="color: #444444;"><span style="line-height: 22px;">Purtroppo non ho ancora la foto della fetta di pane spalmata (prossimamente sulla <a href="https://www.facebook.com/Ilsaporedelsale?ref=hl">pagina facebook</a> del blog)</span></span><span style="color: #444444; line-height: 22px;">, perchè per ora i vasetti li ho solamente regalati, ma fonti attendibili (la mamma) mi hanno confermato che questa marmellata è davvero buona!</span></span></div>
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<span style="color: #444444;"><span style="font-family: inherit; line-height: 22px;">Buona domenica sera a tutti e buon inizio settimana!</span></span></div>
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Chiarahttp://www.blogger.com/profile/03147379567891029387noreply@blogger.com48