tag:blogger.com,1999:blog-34156341446863185382024-03-13T05:07:14.254+01:00Cucina italiana per bulgari... e non soloIn tanti anni in Italia spesso mi sono sentita chiedere: "Come è la cucina bulgara? Quali sono i vostri piatti tipici?" o tornando a casa "Dammi la ricetta di un bel piatto italiano"... Così è nata l'idea di raccogliere ricette italiane con ingredienti facili da trovare in Bulgaria e ricette bulgare che incontrano il gusto italiano. Le ricette che pubblico nei due blog sono in linea di massima diverse.Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-3415634144686318538.post-55524107881759688112013-12-07T09:52:00.000+01:002014-04-28T20:21:27.532+02:00Torta Peppa Pig<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs98hPAn2y4WwLMRnQ79YouWmk-grKISTuTdo0Ws8kiMAin47tNgRt-Q_XLKoX5JWYNTDCshoW01rxlWymFo-hOEGcTKCoVnLHFZ7PIkzGtU3gc1wc7eL3eq4dOuX2ld-SeO3C9bu2SF-r/s1600/foto+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs98hPAn2y4WwLMRnQ79YouWmk-grKISTuTdo0Ws8kiMAin47tNgRt-Q_XLKoX5JWYNTDCshoW01rxlWymFo-hOEGcTKCoVnLHFZ7PIkzGtU3gc1wc7eL3eq4dOuX2ld-SeO3C9bu2SF-r/s1600/foto+2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppa Pig per Angelina</td></tr>
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<i>Per il secondo compleanno di Angelina (dopo la <a href="http://dallacucinait.blogspot.it/2012/12/torta-trenino.html" target="_blank">Torta-trenino</a> dell'anno scorso) ecco la prova dell'inevitabile Peppa Pig.</i></div>
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<b>per il Pan di Spagna</b></div>
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5 uova, 150 gr. zucchero, 150 gr. farina, vaniglia, scorza di limone. Si possono sostituire 50 gr. della farina con Farina di riso, la torta risulta più soffice.</div>
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Forno a 175°C per 40 min. Lasciar raffreddare sulla grata dei biscotti.</div>
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<b>per la decorazione</b></div>
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Ho guardato varie video istruzioni che ho trovato su youtube.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yt1qWhKqAJSQiewbrDnzak19QKQrbrPS8JL4Z50b8u09cgeXg9z2EwcD-Dji3OTaB24LlfhRmo2iLkj_t2e9ru4wYLaOmeGFWi84lnhYjerupiCMW42ZiaNBW6wT1_vCcxcoctWR1z81/s1600/foto+5+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yt1qWhKqAJSQiewbrDnzak19QKQrbrPS8JL4Z50b8u09cgeXg9z2EwcD-Dji3OTaB24LlfhRmo2iLkj_t2e9ru4wYLaOmeGFWi84lnhYjerupiCMW42ZiaNBW6wT1_vCcxcoctWR1z81/s1600/foto+5+(1).jpg" height="200" style="cursor: move;" width="150" /></a><br />
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Poi ho stampato in formato A3 varie immagini di Peppa Pig, ho ritagliato la sagoma prima in carta, poi dal pan di Spagna.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTOIZ5AlgObbLEzMX64v50Of2sD3HG8qOB-R1hvsmdNSPci3dWwLFxfV-Mzn8vakRjBrzvIZI2igDdGPfgOiGPZeItG0aKeO4_d1YnriJ9kzoLsNRlHSeQ-iwtDbhu5o1O2UpsUV0ti_o/s1600/IMG_8180.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTOIZ5AlgObbLEzMX64v50Of2sD3HG8qOB-R1hvsmdNSPci3dWwLFxfV-Mzn8vakRjBrzvIZI2igDdGPfgOiGPZeItG0aKeO4_d1YnriJ9kzoLsNRlHSeQ-iwtDbhu5o1O2UpsUV0ti_o/s1600/IMG_8180.JPG" height="200" width="163" /></a>Dopo di che l'ho tagliato orizzontalmente in due con il coltello seghettato, ho bagnato pochissimo con lo sciroppo delle pesche, allungato con un po' di acqua. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiqFAPszWt-NU4LbCR3NHOVU01FCO6Quwfy-FIEcvLBs8RHzXtNvRB5xVwMXfUuK_kuih5wKffbN-bJsTm1JN2KOKUORA2DytSL13czY1vfcEzdKR7vWwzYL5Tr-rZANTXmHfAVDiPxpN/s1600/IMG_8196.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiqFAPszWt-NU4LbCR3NHOVU01FCO6Quwfy-FIEcvLBs8RHzXtNvRB5xVwMXfUuK_kuih5wKffbN-bJsTm1JN2KOKUORA2DytSL13czY1vfcEzdKR7vWwzYL5Tr-rZANTXmHfAVDiPxpN/s1600/IMG_8196.jpg" height="200" style="cursor: move;" width="150" /></a><b></b></div>
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<b><b>per la crema</b></b></div>
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500 gr. di mascarpone</div>
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6 cucchiai rasi di zucchero</div>
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2 rosso d'uovo</div>
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3-4 cucchiai di sciroppo alla vaniglia</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlytxKCfHeZ6nHuDX2LmS88gdxGhOuWsnbI9sMzJ-EhTrJav_VBaaGSHgw2Jw35xjX6cjCl30SnvG_LdCuFoi9WW4ZTSW8ONCiBGTyUQ304_tZU0HNNqLAKR1KrFjzzUJn0dqnfdRfa6I/s1600/IMG_8208.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlytxKCfHeZ6nHuDX2LmS88gdxGhOuWsnbI9sMzJ-EhTrJav_VBaaGSHgw2Jw35xjX6cjCl30SnvG_LdCuFoi9WW4ZTSW8ONCiBGTyUQ304_tZU0HNNqLAKR1KrFjzzUJn0dqnfdRfa6I/s1600/IMG_8208.jpg" height="200" width="150" /></a></div>
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<strong>La composizione della torta</strong> è stata la seguente:</div>
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1° strato di Pan di Spagna,</div>
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bagna con sciroppo delle pesche</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlytxKCfHeZ6nHuDX2LmS88gdxGhOuWsnbI9sMzJ-EhTrJav_VBaaGSHgw2Jw35xjX6cjCl30SnvG_LdCuFoi9WW4ZTSW8ONCiBGTyUQ304_tZU0HNNqLAKR1KrFjzzUJn0dqnfdRfa6I/s1600/IMG_8208.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #222222;"><b>crema al mascarpone</b></span></a></div>
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1 scatola di pesce sciroppate tagliate a pezzettini</div>
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ancora</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe9ZPiNdnjnKt27LIhNopadukZOg06vLpwxG6lN5OUqMH0ONiWTFdCzFrT-waRQh8SJVf9-VXhRrUQ9n8B6LY65Tyyu3nEHsgxOEv-FnhlXqIDlgVA5-dQhiGRIG2O6T1jeIBfDAG0rp1/s1600/IMG_8189.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe9ZPiNdnjnKt27LIhNopadukZOg06vLpwxG6lN5OUqMH0ONiWTFdCzFrT-waRQh8SJVf9-VXhRrUQ9n8B6LY65Tyyu3nEHsgxOEv-FnhlXqIDlgVA5-dQhiGRIG2O6T1jeIBfDAG0rp1/s1600/IMG_8189.jpg" height="240" width="320" /></a></div>
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un po' di crema al mascarpone in modo che non scivolino via</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrTqF8RmIHuBsrzXSbQUvict9_FU7QuW2Q6fUuY_WMKhyeMwXbRAdpL405yJPo8daK72N1o32O1As_KPnEEXUJ7i25Y0C_RMUGbHvACqhITBurK1q2hqTSsPPffdm5wtal7njnfzc0vEp/s1600/IMG_8202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrTqF8RmIHuBsrzXSbQUvict9_FU7QuW2Q6fUuY_WMKhyeMwXbRAdpL405yJPo8daK72N1o32O1As_KPnEEXUJ7i25Y0C_RMUGbHvACqhITBurK1q2hqTSsPPffdm5wtal7njnfzc0vEp/s1600/IMG_8202.JPG" height="240" width="320" /></a></div>
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2° strato di Pan di Spagna</div>
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bagnato pochissimo con lo sciroppo delle pesche, allungato con un po' d'acqua </div>
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1 strato leggerissimo di marmellata di pesche per far aderire la pasta di zucchero</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHvvMxROUH6yWD7xiuYnSmhb_64vvL-DeEFW7EAfp5Ptp6D_k4jRZa2ZsltxX7mecytw0bLwUtJcUuc55rb1nudwiiFCYtqRRkjKP2UzFrKyDpcpMmjcbzooMEvn252SUUbzfZBKA33TP/s1600/IMG_8245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHvvMxROUH6yWD7xiuYnSmhb_64vvL-DeEFW7EAfp5Ptp6D_k4jRZa2ZsltxX7mecytw0bLwUtJcUuc55rb1nudwiiFCYtqRRkjKP2UzFrKyDpcpMmjcbzooMEvn252SUUbzfZBKA33TP/s1600/IMG_8245.JPG" height="240" width="320" /></a></div>
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Va lasciata comunque al freddo per alcune ore in modo da far assorbire bene la bagna e gli aromi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdzOSzMSyXQChSnrYWqErMgOM7bMVhEQt0Qv5UkyC19JCeb11VmgTqbp75krfd9NyL6lDgdNW2ko8csa_HEo4basVMNtlo3gfKW8dDD6znLytnCgmZVkLQqDEq3EklO1tbtuOGXZlxfqC/s1600/IMG_8254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdzOSzMSyXQChSnrYWqErMgOM7bMVhEQt0Qv5UkyC19JCeb11VmgTqbp75krfd9NyL6lDgdNW2ko8csa_HEo4basVMNtlo3gfKW8dDD6znLytnCgmZVkLQqDEq3EklO1tbtuOGXZlxfqC/s1600/IMG_8254.JPG" height="240" width="320" /></a></div>
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<i>Una Peppa Pig fedelissima all'originale, tanto è vero che appena vista la festeggiata la voleva abbracciare.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_0d9Jplk6v5I6qIl_gSPHJp7ZQjzLndJ2XbpQYDlE5HqANnTCPhIEQD8iSh7flo_l8uG-THFkjRBFEgTSUljOXV51DDdbO_SDjS_svMNvzo-p7EMsh7TsK0URB9dDMoWimpIRFkEdt2h/s1600/Chiacchiere+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_0d9Jplk6v5I6qIl_gSPHJp7ZQjzLndJ2XbpQYDlE5HqANnTCPhIEQD8iSh7flo_l8uG-THFkjRBFEgTSUljOXV51DDdbO_SDjS_svMNvzo-p7EMsh7TsK0URB9dDMoWimpIRFkEdt2h/s320/Chiacchiere+01.jpg" height="240" jea="true" width="320" /></a></div>
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<em>Abbiamo provato per la prima volta a fare le chiacchere e siamo soddisfattissimi. I piccoli pasticceri hanno lavorato alla grande. Eccoli all'opera:</em><br />
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<a name='more'></a>300 gr. farina 00<br />
2 uova<br />
1 pizzico di sale<br />
3 cucchiai rasi di zucchero<br />
1 bicchierino di rum<br />
30-50 gr. burro<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zOURJJYsGgxIMnfw4d0J51WIx4ACRLvPJ6rAQKygyBKuKfRVcxHgKlQtEXvsco8ytvgiyHyr8irYuxoht2oiPgIr1LGf_4c_OldPoubd7eIk6tcLDEndy0_Tm8dy_8IYzrAuqBBqsj6G/s1600/chiacchiere+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zOURJJYsGgxIMnfw4d0J51WIx4ACRLvPJ6rAQKygyBKuKfRVcxHgKlQtEXvsco8ytvgiyHyr8irYuxoht2oiPgIr1LGf_4c_OldPoubd7eIk6tcLDEndy0_Tm8dy_8IYzrAuqBBqsj6G/s320/chiacchiere+04.jpg" height="320" jea="true" width="320" /></a></div>
Fare la fontana di farina, zucchero e sale, impastare le uova, il rum e il burro.<br />
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Lavorare bene la pasta, dividerla in 4 palline e lasciar riposare coperte di farina per almeno 30 min.<br />
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Stendere la pasta piuttosto sottile, tagliare con la rotellina e intrecciare. <br />
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Friggere poche alla volta in abbondante olio di girasole.<br />
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Nell'attesa abbiamo preparato anche degli ottimi <a href="http://dallacucinait.blogspot.it/2010/07/delizie-al-doppio-cioccolato.html" target="_blank">biscotti</a>-Arlechino, ricoperti di zucchero colorato.<br />
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Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com1tag:blogger.com,1999:blog-3415634144686318538.post-72419623984824268132013-02-01T14:57:00.001+01:002014-04-28T20:22:46.004+02:00Torta Orsetto (dell'ultimo momento)<em>Una torta fatta per un unvito dell'ultimo momento, con gli ingredienti che avevo a disposizione a casa, di composizione veloce e a sorpresa molto gradita dai commensali per la sua freschezza: in realtaà una torta di Pan di Spagna, pesche sciroppate e mascarpone.</em><br />
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<tr><td class="tr-caption" style="text-align: center;">Pan di Spagna, pesche sciroppate e mascarpone</td></tr>
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Avevo già in freezer del pan di Spagna cotto </div>
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in una teglia a forma di orsetto, basta meno di un'oretta per farlo scongelare senza usare microoonde.</div>
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Da una dose intera di Pan di Spagna avevo preparato in precedenza 1 orsetto e 1 libro quindi tutti gli altri ingredienti indicati in seguito bastano per la preparazione di <strong>una torta con 1/2 dose di pan di spagna.</strong> Se dovete fare una torta usando tutto il pan di Spagna, bisognerà raddoppiare le dosi della crema e dello sciroppo.</div>
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Una volta tagliato orizzontalmente il pan di Spagna in due con il coltello seghettato ho sciroppato con 200 ml di bagna agli agrumi che avevo avanzato dal giorno prima. (Basta fare la bagna acqua/zucchero in proprozione 2:1, aggiungendo scorza di limone, arancia, mandarino, 1 chiodo di garofano e 1 seme di cardamomo). </div>
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Ho preparato <strong><u>la crema</u></strong> sulla falsa riga della crema per il tiramisù con:</div>
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<tr><td class="tr-caption" style="text-align: center;">Torta orsetto - taglio</td></tr>
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250 gr. di mascarpone</div>
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3 cucchiai rasi di zucchero</div>
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1 rosso d'uovo</div>
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1-2 cucchiai di Marsala</div>
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<strong><u>La composizione della torta</u></strong> è stata la seguente:</div>
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1° strato di Pan di Spagna,</div>
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200 ml di bagna agli agrumi</div>
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crema al mascarpone</div>
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1 scatola di pesce sciroppate tagliate a pezzettini</div>
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ancora </div>
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un po' di crema al mascarpone in modo che non scivolino via</div>
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2° strato di Pan di Spagna</div>
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bagnato con lo sciroppo delle pesche, allungato con un po' d'acqua (fino a 200 ml)</div>
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crema al mascarpone</div>
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cacao amaro in polvere per la decorazione</div>
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Va lasciata comunque al freddo per una notte, in modo da assorbire bene la bagna e gli aromi.</div>
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Ottima.</div>
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Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com2tag:blogger.com,1999:blog-3415634144686318538.post-31917183349875237662012-12-16T11:37:00.002+01:002014-04-28T20:26:51.598+02:00Torta trenino.../Торта влакче<div class="separator" style="clear: both; text-align: center;">
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<em>...per il primo compleanno della mia ultima nipotina - Angelina</em><br />
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<tr><td class="tr-caption" style="text-align: center;">Trenino alla Nutella e frutti di bosco</td></tr>
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<em>Gli invitati erano circa 20, quindi bisognava inventarsi una torta grande ma anche fatta in modo da poterla contenere in frigo e spostarla facilmente - così ho pensato al trenino che si poteva comporre su due vassoi separati, trasportare e ricomporre sul luogo.</em><br />
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<tr><td class="tr-caption" style="text-align: center;">Pan di Spagna in forma rettangolare</td></tr>
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<strong>Pan di Spagna - </strong>2 panetti rettangolari, cotti nella forma del plumcake.<br />
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Ogni panetto è fatto con uova montate intere (ricetta de La Cucina Italiana) - 5 uova, 150 gr. zucchero, 150 gr. farina, vaniglia, scorza di limone. Si possono sostituire 50 gr. della farina con Farina di riso, la torta risulta più soffice (qeste sono le proporzioni per una dose)<br />
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<tr><td class="tr-caption" style="text-align: center;">Prove di composizione</td></tr>
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Forno a 175°C per 40 min. Lasciar raffreddare sulla grata dei biscotti.</div>
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<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">In lavorazione</td></tr>
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<strong>Bagna</strong> in proporzione acqua/zucchero 2:1 - 700 ml./350 gr. zucchero. </div>
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Aromatizzata con le scorze di 1 limone, 1 arancia, 1 mandarin o, 1chiudo di garofalo e 1 seme di cardamomo.</div>
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Far bollire acqua e zucchero, spegnere, aggiungere gli aromi, coprire e lasciar raffreddare completamente. </div>
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Da questa proporzione ho utilizzato quasi 2/3, è avanzato circa un bicchiere, ma altre volte mi era capitato rimanere senza bagna e doverla rifare, quindi meglio abbondare).</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYo6g9-cstdhOto4R0B9jFUk7dMwWbUZLz2909BVeZIMTsSzmef0s8PpxosFTNkFdldiwu90JK9lY8W-w66XyzmnErZ23ilpqFGPv_w_HajHciznEIuzQlxoyUxAQaf_XH4WPjLbp9uRpt/s1600/Trenino+02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img bea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYo6g9-cstdhOto4R0B9jFUk7dMwWbUZLz2909BVeZIMTsSzmef0s8PpxosFTNkFdldiwu90JK9lY8W-w66XyzmnErZ23ilpqFGPv_w_HajHciznEIuzQlxoyUxAQaf_XH4WPjLbp9uRpt/s400/Trenino+02.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quasi pronto, manca lo zucchero a neve</td></tr>
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<strong>Crema</strong>: 350 gr. Nutella e 225 gr. mascarpone lavorati con il cucchiaio di legno.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fZJTUQ3M2oAHaeRCfeUW1q6HavCfRZSG7BrtXGs8qL8sk3CpBhsJ2AT_HGcgGmX3cmtD2ytwt7wbk-4ncEZOhkt-dxz5_NUGn8r12R2PbkWCqUDp8-vJVoWJp8u1n4UvXZDBeAyVJ8oE/s1600/Trenino+Candeline.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img bea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fZJTUQ3M2oAHaeRCfeUW1q6HavCfRZSG7BrtXGs8qL8sk3CpBhsJ2AT_HGcgGmX3cmtD2ytwt7wbk-4ncEZOhkt-dxz5_NUGn8r12R2PbkWCqUDp8-vJVoWJp8u1n4UvXZDBeAyVJ8oE/s400/Trenino+Candeline.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finalmente si spegne la candelina</td></tr>
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<strong>Decorazione</strong>: Pasta di zucchero colorata e copertura di cioccolato (125 gr. di cioccolato fondente 75% e una noce di burro sciolti a bagnomaria).</div>
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Frutti di bosco,</div>
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zucchero a velo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wzL2EfAw4dY29DS83xl_r8-Ar_kXTmhNkDJtlJPQL4jOsM7nbUXkKKUaAwf5kR3Nuy-T1yQpT_K2khvkHftUNvpHmQiY-RQ6fZfmNEBhrHdQLEAXECDype6C7GxKuaK6BLH07PFMeuul/s1600/Trenino+taglio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img bea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wzL2EfAw4dY29DS83xl_r8-Ar_kXTmhNkDJtlJPQL4jOsM7nbUXkKKUaAwf5kR3Nuy-T1yQpT_K2khvkHftUNvpHmQiY-RQ6fZfmNEBhrHdQLEAXECDype6C7GxKuaK6BLH07PFMeuul/s400/Trenino+taglio.jpg" height="240" width="400" /></a></div>
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<strong>Tempi</strong>: totale 2 giorni
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Fare il Pan di Spagna il giorno prima, lasciarlo a riposo 1 notte, tagliare e sciroppare, aggiungere la crema il giorno dopo. Per tagliare il Pan di Spagna usare il coltello seghettato.</div>
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwe-957z6kw5q5thfpNZ22BV0-AU5nMM9UGe6mA3S8OBSDlOb8LjW1KKoS0kYrE56RwAtKRprHi-0aR6_Zo6k89DfqOX4pq8cheCm1hfk8nnsJf0nl7ylLf7ExBuQGiBglQhEnDHzt1p7e/s1600/Trenino+taglio+02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img bea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwe-957z6kw5q5thfpNZ22BV0-AU5nMM9UGe6mA3S8OBSDlOb8LjW1KKoS0kYrE56RwAtKRprHi-0aR6_Zo6k89DfqOX4pq8cheCm1hfk8nnsJf0nl7ylLf7ExBuQGiBglQhEnDHzt1p7e/s400/Trenino+taglio+02.jpg" height="240" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">E' rimasta soltanto mezza locomotiva</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEAF9wWX3uNarkKpsDlnQF1BvPdRecqHNrmL4SvB8W0uZTOQh88AFBbi5H7Fc3zwKpciQIVuuUXGjRr7FWZEvclu5BN6bAORUszZIAZNj-469Zw6P_Cr8CcndvVSIs5o_lCl2nklTigeL/s1600/Trenino04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img bea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEAF9wWX3uNarkKpsDlnQF1BvPdRecqHNrmL4SvB8W0uZTOQh88AFBbi5H7Fc3zwKpciQIVuuUXGjRr7FWZEvclu5BN6bAORUszZIAZNj-469Zw6P_Cr8CcndvVSIs5o_lCl2nklTigeL/s400/Trenino04.jpg" height="300" width="400" /></a></div>
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Lasciare la torta in firgo per una notte in modo da farle assorbire la bagna e gli aromi.</div>
Decorare con la pasta di zucchero all'ultimo e spolverare con lo zucchero a velo.</div>
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<em>Auguri Ciocciottina!</em></div>
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Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com2tag:blogger.com,1999:blog-3415634144686318538.post-84586599646254660522012-01-22T09:25:00.000+01:002014-04-28T20:23:17.411+02:00I Piccoli pasticceri alla prova con i biscotti<div class="separator" style="clear: both; text-align: left;">
<em>Ecco come fare dei biscotti facili che non portano via molto tempo perchè si possono fare in due momenti differenti. L'impasto si prepara in anticipo, poi basta formare le palline e infornare.</em></div>
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<em>Non ci credete? Chiedete ai Piccoli pasticceri che li hanno appena fatti! </em> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthsjT3Q9ocTdto5_873dhcdLhe-TfWKOThsFDflgp6ZoYH9166mkuSSwsC7RnvP97TOTi_nkH6VdrI9NOklIph1P5ir1X0WYaFz4ok8_0HXZbxu3rB0ZITnVMXrmG7bmLA_yirioFO-cn/s1600/IMG_0958.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthsjT3Q9ocTdto5_873dhcdLhe-TfWKOThsFDflgp6ZoYH9166mkuSSwsC7RnvP97TOTi_nkH6VdrI9NOklIph1P5ir1X0WYaFz4ok8_0HXZbxu3rB0ZITnVMXrmG7bmLA_yirioFO-cn/s320/IMG_0958.JPG" height="237" nfa="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Il risultato finale: biscotti al miele e palline al cocco.</td></tr>
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300 gr. farina di cocco (oppure 250 gr cocco e 50 gr. mandorle trittate)</div>
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60 gr. (3-4 cucchiai) di farina 00</div>
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150 gr. zucchero</div>
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150 gr. burro a temperatura ambiente</div>
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1 cucchiaino di lievito per dolci</div>
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1 pizzico di sale</div>
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3 uova</div>
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scorza di arancia o mandarino</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnw9Rbfqjb0IaP3Ki_Z1vIAnXI0AgE-dEjkN1gpXd5fCUhyphenhyphenUDDQ6xTeFEy841BwINcEUZILkpLqzlmijSFWsZpKMktyDoSR_7fnFXXhjNUHUOAYun_DduWMv3_y_yT2v8-U5UjGu2TEk5/s1600/IMG_0962.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnw9Rbfqjb0IaP3Ki_Z1vIAnXI0AgE-dEjkN1gpXd5fCUhyphenhyphenUDDQ6xTeFEy841BwINcEUZILkpLqzlmijSFWsZpKMktyDoSR_7fnFXXhjNUHUOAYun_DduWMv3_y_yT2v8-U5UjGu2TEk5/s320/IMG_0962.JPG" height="161" nfa="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eccoli al lavoro mentre preparano l'impasto al cocco...</td></tr>
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<a name='more'></a>Lavorate bene il burro e lo zucchero con il mixer fino ad ottenere una crema soffice. Mischiate la farina a pioggia, il lievito, il sale e la bucia gratuggiata. Aggiungete le uova uno alla volta e per ultima la farina di cocco. Coprite l'impasto con la pellicola e lasciatelo riposare almeno mezz'ora in frigorifero. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCUsEihJANEpkCio52uP7AG9khwNoVOg5OJXDRxCrVbEPSnHLMBRZsnemqQOoiDjH6xDvKVhjI6EpWfewtnxm7EUq8kz_FORKXNuFWWL1ccnznJY-TlW5-hXTBoS-C5rbqUOzPNaAQ68w/s1600/IMG_0951.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCUsEihJANEpkCio52uP7AG9khwNoVOg5OJXDRxCrVbEPSnHLMBRZsnemqQOoiDjH6xDvKVhjI6EpWfewtnxm7EUq8kz_FORKXNuFWWL1ccnznJY-TlW5-hXTBoS-C5rbqUOzPNaAQ68w/s320/IMG_0951.JPG" height="258" nfa="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">... preparano le palline.</td></tr>
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Formate delle palline di circa 2 cm. (noi le abbiamo pesate sulla bilancia di precisione - 18 gr cad). L'impasto risulta appiccicoso - aiutatevi con della farina per formare le palline. Disponetele sulla placca rivestita di carta da forno lasciando spazio abbondante tra di loro.</div>
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Infornate per 10-15 minuti nel forno preriscaldato a 170°C (indicazioni per forno ventilato).</div>
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Controllate la cottura 2-3 minuti prima, il cocco si oscurisce in fretta.</div>
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<em>Bravissimi tutti! Mentre l'impasto al cocco era in frigo abbiamo fatto i biscottini al miele e cannella. Vi diamo la ricetta prossimamente.</em></div>
Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com5tag:blogger.com,1999:blog-3415634144686318538.post-16051421524900458302011-10-25T18:32:00.000+02:002014-04-28T20:23:37.525+02:00La torta di Shakespeare<em>Questa è una </em><a href="http://dallacucinait.blogspot.com/2010/08/la-torta-di-shakespeare.html"><em>ricetta</em></a><em> che faccio spesso e ho già pubblicato ma è anche il titolo di uno dei testi nella nostra antologia "Maternità possibili" che presentiamo domani 26 ott. 2011 a Milano.</em><br />
<em>E' una raccolta di testi di donne di tutte le età, professioni e nazionalità, mamme e non-mamme che raccontano le loro esperienze.</em><br />
<em>Ecco anche il mio testo:</em><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Lucida Grande", "serif"; font-size: 13pt; mso-ansi-language: IT; mso-bidi-font-size: 10.0pt;">La torta di Shakespeare</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PlZWTUH1ygFOndbxB1YLZCZt4zEmE-SfonK1IQk6ew9mkYML4swJcQ9Ifz_3Nuu3coTBRWwH_yxQHKcWCxlHLDehzGMfLr8NRH5KWkwuSgXNmv_hD3EUzgY5CZDYEWHUuLJJVsA1r-nK/s1600/DSCN6769.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PlZWTUH1ygFOndbxB1YLZCZt4zEmE-SfonK1IQk6ew9mkYML4swJcQ9Ifz_3Nuu3coTBRWwH_yxQHKcWCxlHLDehzGMfLr8NRH5KWkwuSgXNmv_hD3EUzgY5CZDYEWHUuLJJVsA1r-nK/s200/DSCN6769.JPG" height="150" ida="true" width="200" /></a><span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">Prima si chiamava “Torta semplice con le fragole” ed era una delle tante ricette di dolci da credenza che avevo provato per curiosità. Questa, però, ci è piaciuta da subito perché era davvero semplice da fare, rimaneva soffice per diversi giorni ed era molto fresca grazie a quella manciata di fragole cosparse all'ultimo momento che affondavano nel suo cuore durante la cottura</span></span>.</div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;"></span></span><br />
<a name='more'></a><span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">Era la prima torta che minacciava di detronizzare, dopo un decennio di indiscusso primato, l’immancabile “Ciambella alla Piacentina” di Dario, per lo meno in estate. La preparavo da anni e Dario la preferiva perché era rustica, fatta in casa e diversa dalle ciambelle industriali che, a parte il nome, avevano tutte la stessa consistenza amorfa e il sapore anonimo. La “Piacentina” andava bene per la colazione, per la merenda e per il tè del pomeriggio. Io non la mangiavo quasi mai perché finiva sempre troppo in fretta e dovevo farla un giorno sì e un giorno no, tanto è vero che da tempo ormai si chiamava “La torta di Dario”.</span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“Quella con le fragole però non mi dispiace”, ha iniziato a dirmi presto Dario e io ho cominciato a prepararla con la frutta più diversa a seconda della stagione. L’ho portata in una bella confezione campagnola anche all’invito al Lago.</span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“L’ha fatta davvero Lei? Come Le è venuta bene, Signora!”</span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“Grazie, mi fa molto piacere!”</span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“Glielo volevo dire anch’io: che bel contrasto tra il rosso delle ciliegie e il giallo dell’impasto! Ma è fatta solo con i tuorli?”</span></span></div>
<div class="TitoloA" style="line-height: 20pt; margin: 0cm 0cm 0pt; tab-stops: 11.35pt 21.25pt 35.4pt 70.8pt 106.2pt 141.6pt 177.0pt 212.4pt 247.8pt 283.2pt 318.6pt 354.0pt 389.4pt 424.8pt; text-align: justify; text-indent: 11.35pt;">
<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“No, no, con le uova intere, ma bisogna aggiungere anche un po’ di farina gialla” </span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“</span></span><span style="color: windowtext; font-family: "Times New Roman", "serif"; font-size: 13pt; mso-bidi-font-size: 10.0pt;">Che</span><span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;"> soffice poi, una meraviglia!” </span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“Grazie, grazie! Detto da Lei è un bellissimo complimento!”, ero proprio contenta! Una giornata meravigliosa, il lago rispecchiava a riva il verde delle alture e al centro l’azzurro del cielo. La signora Voganò che mi faceva i complimenti poi… </span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“Mi scusi un attimo, devo rispondere al telefono. </span></span><span style="color: windowtext; font-family: "Times New Roman", "serif"; font-size: 13pt; mso-bidi-font-size: 10.0pt;">È</span><span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;"> mio fratello, mi chiama così poco che…” </span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“Prego, prego! Arrivederci!”</span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“Ascolta, devi tornare a casa subito…”</span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">“La mamma?! No, aspetta, non può essere…” </span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">E invece poteva, con il lago che ora luccicava argenteo sotto i raggi pomeridiani, i deltaplani nel cielo alto e limpido, talmente bello da ispirare di nuovo il “quando è bello” degli scrittori. In questa splendida giornata di giugno, la mia mamma non c’era più. Ma perchéééééé?</span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">Ho guidato con gli occhi sbarrati e vuoti. Dovevo guidare, così potevo scacciare il pensiero. Ma non è possibile. Il pensiero lacerante </span></span><span style="color: windowtext; font-family: "Times New Roman", "serif"; font-size: 13pt; mso-bidi-font-size: 10.0pt;">è</span><span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;"> sempre lì, dietro gli occhi spalancati e asciutti per la tensione e le lacrime trattenute. La prima cosa che mi è balenata per la mente è che siamo tutti Shakespeare. Lui non era un genio che inventava drammi e commedie, raccontava soltanto ciò che accade nella vita di tutti: le tragedie, gli amori, i tradimenti, la morte, il mondo che cambia per sempre dopo una notizia, e non fa niente se questa arriva con il piccione postale o con una telefonata. </span></span></div>
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">No, mamma, non ci penso più. Me lo sono imposta per non soffrire, per non impazzire. Quante volte ho sbuffato quando ripetevi: “Per me mio padre è come se non fosse morto. </span></span><span style="color: windowtext; font-family: "Times New Roman", "serif"; font-size: 13pt; mso-bidi-font-size: 10.0pt;">È</span><span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;"> per questo che non vado mai al cimitero”. Mamma! Ti rendi conto?! Ho fatto come te, sai, era l’unico modo per reggere la pressione. Ho detto di non aspettarmi per il funerale. Al tramonto, sulla discesa verso il mare, ancora fresco, non vacanziero, proprio come piace a te prima dell’arrivo dei villeggianti, non credevo che su quel necrologio ci fosse il tuo nome…</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlmnqWKMxkNnOxRswGQAnnqSmEhA0aYFoJGBn4m_3tRw8BuVn104FXSKbupLLPUGD-Qgg9BHVBpLGW-e5zZqnLvA6ihHLOdAY8J0RxHwJ8az1CRSK7Xxolc_Zt0mQTDjTR1Hunggqc6Bl/s1600/TortaShak.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlmnqWKMxkNnOxRswGQAnnqSmEhA0aYFoJGBn4m_3tRw8BuVn104FXSKbupLLPUGD-Qgg9BHVBpLGW-e5zZqnLvA6ihHLOdAY8J0RxHwJ8az1CRSK7Xxolc_Zt0mQTDjTR1Hunggqc6Bl/s320/TortaShak.jpg" height="188" ida="true" width="320" /></a><span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;">***</span></span><br />
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<span style="color: windowtext; font-size: 13pt; mso-bidi-font-size: 10.0pt;"><span style="font-family: Batang;"><span style="mso-spacerun: yes;"> </span>Dopo un po’ di tempo ho rifatto la torta: con ciliegie e albicocche. Non volevo che rimanesse legata al ricordo di quel giorno al lago. Oggi mi si è bruciata, per amore. L’ho messa in forno e me la sono dimenticata, avevo altro per la testa. Ho preso il quaderno delle ricette e le ho cambiato il nome: ora si chiama “La torta di Shakespeare”.</span></span><span style="color: windowtext; font-family: "Times New Roman", "serif"; font-size: 10pt; mso-ansi-language: #0400; mso-bidi-language: X-NONE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: #0400;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrUmpMRtV67RZmd6sncfcac14ztW8-RLVLBbtsdBduHv2NiCT7Q3Ilt8cN-ifqOr6W4dBzdSq3PXZaYd4rWWKE1Z6hkmFjgKyMsNW8deS3O2NM4qEjlpEgx72kdy5qAQpTkZpaRFzCbCt/s1600/Invito+26+ott.+2011.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrUmpMRtV67RZmd6sncfcac14ztW8-RLVLBbtsdBduHv2NiCT7Q3Ilt8cN-ifqOr6W4dBzdSq3PXZaYd4rWWKE1Z6hkmFjgKyMsNW8deS3O2NM4qEjlpEgx72kdy5qAQpTkZpaRFzCbCt/s400/Invito+26+ott.+2011.jpg" height="400" ida="true" width="292" /></a>***</div>
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Presentazione del libro "Maternità possibili":</div>
mercoledì, 26 ott. 2011, Milano<br />
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Libreria Trovalibri, V.le Monte Nero 73</div>
ore 18.30<br />
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<a href="http://www.scalino.eu/">http://www.scalino.eu/</a></div>
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<br />Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com1tag:blogger.com,1999:blog-3415634144686318538.post-9379787459170738932011-07-30T21:34:00.008+02:002014-04-28T20:23:57.957+02:00Torta Editoria alternativa<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKikusthtHRpi7ZI0iNbYVbdYswhcZL5tgQ2vRR2AYLrMFGP6epnZA47QlqMusYry7qKr-Sb5-Ap9GdZmtwaNPXYWibEp0hK9MQjtEkRXiNm-YWEds68iyA3WEat_HGlLbUFQJgc4_MLY/s1600/DSCN7175.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKikusthtHRpi7ZI0iNbYVbdYswhcZL5tgQ2vRR2AYLrMFGP6epnZA47QlqMusYry7qKr-Sb5-Ap9GdZmtwaNPXYWibEp0hK9MQjtEkRXiNm-YWEds68iyA3WEat_HGlLbUFQJgc4_MLY/s400/DSCN7175.JPG" height="300" t="" true="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Edizioni bilingue, 2011</td></tr>
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<em><span style="color: black;">Da quando non leggete poesia? Io, dai tempi del liceo forse... o poco più. Vi segnalo quindi un autore che ho scoperto per caso quest'estate, complice il mare delle Cinque terre e le vedute che tolgono il fiatto da Lerici in giù, i luoghi che ispirarono il romanticismo inglese di Bayron, Mary e Percy B. Shelley e il Nobel italiano Eugenio Montale. </span></em><br />
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<em><span style="color: black;"> <a href="http://www.ibs.it/code/9788895249315/grasso-sebastiano/agguato-sotto-palepebre.html">"Tu, in agguato sotto le palpebre"</a> è il vincitore di quest'anno del </span></em><a href="http://www.comune.sarzana.org/Manifestazioni/Sconfinando/2011/Evento_10/Default.htm"><em><span style="color: blue;">premio Montale di Sarzana</span></em></a><em><span style="color: black;"><span style="color: blue;">,</span> l'ultimo di una serie di libri di poesia di Sebastiano Grasso. I versi di Grasso si leggono come un romanzo moderno che parla della vita (reale o sognata) di tutti, indistintamente. Parlano di amore (senza quasi mai menzionare la parola), di attese, incontri, addii, eros, ricerca di noi stessi nell'altro, tormenti creativi e fame di condividere la vita (che non si sazia mai). </span></em><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqH2eizuoPTizCac1x3tiMQ0a5bfWLyxX4HRAF0M1Q_0WbwBvJCc9M1N3ZIHkjzJH-tSIFot4QMwC584JNo2B3E4j_ecjA1hrGS1OxO7PZPtcbpsZUh1WRvwlMDoinRx4wRyVkveoIEfw/s1600/138.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqH2eizuoPTizCac1x3tiMQ0a5bfWLyxX4HRAF0M1Q_0WbwBvJCc9M1N3ZIHkjzJH-tSIFot4QMwC584JNo2B3E4j_ecjA1hrGS1OxO7PZPtcbpsZUh1WRvwlMDoinRx4wRyVkveoIEfw/s320/138.JPG" height="320" t="" true="" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le Cinque terre viste dalle gallerie del treno</td></tr>
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<em><span style="color: black;">Eccone alcuni brani:</span></em></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgHEU0PbRrBHASiKHc4D38luR-SAv7zG88P6x8OxUJfqnh0RR-GVYuHho4WM42LUbUEwzGQ5KoIGhhqfRn14CzAzoNmVmXRMjmDsGb3SoUaffAKpogF925nDawRqssFdBEU0bfliFt1Yv/s1600/073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgHEU0PbRrBHASiKHc4D38luR-SAv7zG88P6x8OxUJfqnh0RR-GVYuHho4WM42LUbUEwzGQ5KoIGhhqfRn14CzAzoNmVmXRMjmDsGb3SoUaffAKpogF925nDawRqssFdBEU0bfliFt1Yv/s320/073.JPG" height="240" t="" true="" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Il Golfo dei poeti visto da Lerici</td></tr>
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<span style="color: purple;">***</span><br />
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<span style="color: purple;">...il tuo corpo </span></div>
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<span style="color: purple;">appariva sulla porta ma in casa entrava prima </span></div>
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<span style="color: purple;">un sorriso e gli occhi di fiamma. Ora un vento</span></div>
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<span style="color: purple;">amico cambia di posto alle nubi e il sangue</span></div>
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<span style="color: purple;">altera i pensieri e li tinge di rosso.</span></div>
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<span style="color: purple;">***</span></div>
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<span style="color: purple;">Mentre la mia bussola impazzisce</span></div>
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<span style="color: purple;">fra immagini del tuo corpo, le mani</span></div>
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<span style="color: purple;">cercano di separare il sole dal tuo viso.</span></div>
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<span style="color: purple;">La festa è finita, si mormora da dietro</span></div>
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<span style="color: purple;">un'imposta socchiusa...</span> </div>
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<span style="color: purple;"> ***</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: purple;">... La disfatta, qualcuno</span></div>
<span style="color: purple;">mi annuncia la disfatta da seguire sull'atlante;</span><br />
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<span style="color: purple;">senza precisare se è la tua, la mia o di entrambi,</span></div>
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<span style="color: purple;">eroi mancati d'una storia moderna.</span></div>
<span style="color: purple;">***</span><br />
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<span style="color: purple;">Si disperde la polvere d'una Sicilia</span> </div>
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<span style="color: purple;">antica, mentre la giovinezza, ancorata </span><span style="color: purple;">alle prime pagine d'un album fotografico,</span><br />
<span style="color: purple;">sfugge col girare dei fogli...</span><br />
<span style="color: purple;"> ***</span><br />
<span style="color: purple;">L'ultima luce accompagna l'automobile</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: purple;">coi tergicristalli che duellano con la pioggia. </span><span style="color: purple;">Ah, questa torrida estate ti coglie seminuda</span></div>
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<span style="color: purple;">sul balcone dell'ultimo piano che s'affaccia</span></div>
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<span style="color: purple;">sul lago che il Manzoni...</span></div>
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<span style="color: purple;"> ***</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: purple;">... Sfogli appunti, leggi</span></div>
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<span style="color: purple;">saltellando sulle righe, coreggi versi, ne aggiungi</span></div>
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<span style="color: purple;">nuovi...</span></div>
<span style="color: purple;">...nell'entrare in galleria:</span><br />
<span style="color: purple;">la luce elettrica si accende e l'omra della matita</span><br />
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<span style="color: purple;">penzola sulla pagina aperta.</span></div>
<span style="color: purple;">***</span><br />
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<span style="color: purple;">Lo sguardo insiste su pile di libri, ricerca</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: purple;">pause e rituali che separavano i mezzogiorni</span></div>
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<span style="color: purple;">delle sere, mentre i <em>crescendo</em> accompagnavano</span></div>
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<span style="color: purple;">l'ozio del dopopranzo...</span></div>
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<strong><span style="color: purple;">Sebastiano Grasso è tradotto in Spagna, Russia, Polonia, Francia, Svezia, Inghilterra, Macedonia. Tradurre il suo "romanzo moderno" in versi sarà forse il nostro prossimo progetto editoriale in bulgaro.</span></strong></div>
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<strong>Incomincio intanto con l'edizione speciale del Prologo:</strong></div>
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<span style="color: purple;">Vieni, ti racconto...</span><br />
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<span style="color: purple;">Una storia moderna con paure antiche.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiyNB1ZUiSutoaYSefb48oW7r8JZYzhkv0j280SHqLfpAAHYiUVt_Zn51FQs32GZ_a622iyaHhKbFZspvh-rE1d2VWyMp8EsTtHbPMAdmcQuCfSAD8KVMDLlPN2MgKqyGK-dMV05VhIrV/s1600/DSCN7168.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiyNB1ZUiSutoaYSefb48oW7r8JZYzhkv0j280SHqLfpAAHYiUVt_Zn51FQs32GZ_a622iyaHhKbFZspvh-rE1d2VWyMp8EsTtHbPMAdmcQuCfSAD8KVMDLlPN2MgKqyGK-dMV05VhIrV/s200/DSCN7168.JPG" height="150" t="" true="" width="200" /></a></div>
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<strong>Ingredienti:</strong></div>
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<strong><u>Poesia d'autore</u>;</strong></div>
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<strong><u>Pan di Spagna</u></strong> con uova montate intere - <strong>5 uova, 150 gr. zucchero, 150 gr. farina, vaniglia, scorza di limone</strong>. Per un impasto ancora più arioso potete sostiturte 50 gr. della farina con Frumina. <strong>Burro e farina</strong> per la teglia.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tVjRuDduMzI5OCOcyaOi8egiQlThRlIc3x7uWSBgo-K-DfnAoxK-meG_w3R1ixBYm1eXIgYBHhHebvWT-iH78PLHvdX2CNnDdp6nXhjrKhTIfHVwVOGhEJNbfstDMQC96BmQ41Uk78CT/s1600/DSCN7169.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tVjRuDduMzI5OCOcyaOi8egiQlThRlIc3x7uWSBgo-K-DfnAoxK-meG_w3R1ixBYm1eXIgYBHhHebvWT-iH78PLHvdX2CNnDdp6nXhjrKhTIfHVwVOGhEJNbfstDMQC96BmQ41Uk78CT/s200/DSCN7169.JPG" height="162" t="" true="" width="200" /></a><strong><u>Bagna</u></strong> in proporzione 2:1 - <strong>latte di mandorla</strong> e acqua calda a cui va aggiunto <strong>1/2 bicchierino di Maraschino</strong>. Coprire e lasciar raffreddare. Preparate la bagna in anticipo (deve raffreddarsi completamente).</div>
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<u><strong>Crema:</strong></u> <strong>125 ml. panna fresca</strong> montata da aggiungere a <strong>250 gr. mascarpone</strong> e <strong>90 ml latte condensato</strong> lavorati con il cucchiaio di legno.</div>
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<strong><u>Copertina e segnalibro</u></strong>: <strong>pasta di madorle</strong> in panetto.<br />
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<u><strong>Farcitura e decorazione:</strong></u> <strong>fragole, zucchero a velo, cacao in polvere, copertura di cioccolato</strong>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlFH2_y6xbD7KFWnkCDRZL4gNLDRsoQT49NXSiTDqX9R4UG_AxGox0NnoCnXNNKJc_4HWkob43t4XthGBM3nvRXQv7Z6imwRE0w1Pr9FN3EJiRph1AwYbNxwS-9sXu1J3q7awf_7w6iSo/s1600/DSCN7170.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlFH2_y6xbD7KFWnkCDRZL4gNLDRsoQT49NXSiTDqX9R4UG_AxGox0NnoCnXNNKJc_4HWkob43t4XthGBM3nvRXQv7Z6imwRE0w1Pr9FN3EJiRph1AwYbNxwS-9sXu1J3q7awf_7w6iSo/s200/DSCN7170.JPG" height="150" t="" true="" width="200" /></a>Con queste quantità si ricava un Pan di Spagna classico, o due più piccoli (in questo caso ho fatto 1 libro e 1 maglietta usano le forme sagomate). Importante se si usano tortiere di forma diversa è distribuire lo stesso spessore di impasto per ottenere una cottura uniforme, altrimenti la forma più piccola cuoce prima e l'altra no. </div>
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Fate anche la prova del forno - prima di infornare verificate che le tortiere scelte ci stiano effettivamente nel forno.</div>
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Imburrate e infarinate la tortiera, distribuite delicatamente l'impasto.</div>
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Cottura a forno preriscaldato a 175°C per 30 min. circa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpIPDDDuh0DERIvr54FgzFb4syf83D5h-MfmPb-YTo68GmyWxpa-aJE95UOdCdsXxQ8c7zn4Qq4w2_K8kPNLr0BZfVN33Fud9wYPVsGiQDBHm4ulrhZFBaQ37PPsKwDnRwq28yf_IpPX6/s1600/DSCN7171.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpIPDDDuh0DERIvr54FgzFb4syf83D5h-MfmPb-YTo68GmyWxpa-aJE95UOdCdsXxQ8c7zn4Qq4w2_K8kPNLr0BZfVN33Fud9wYPVsGiQDBHm4ulrhZFBaQ37PPsKwDnRwq28yf_IpPX6/s200/DSCN7171.JPG" height="150" t="" true="" width="200" /></a>Sfornate, lasciate riposare alcuni minuti, capovolgete il pan di Spagna sulla grata dei biscotti e lasciate raffreddare completamente. Tutti gli altri ingredienti sono solo per la preparazione deli libro.</div>
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Tagliate il libro in 2 in orizzontale con il coltello seghettato. Sciroppate il primo strato con meta della bagna.</div>
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Spalmate 1/3 della crema, distribuite le fragole a fettine, aggiungete altro 1/3 di crema e coprite con il restante pan di Spagna.</div>
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Sciroppate, distribuite la crema restante che farà da collante per la copertina.</div>
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Fate una sagoma di carta del libro aperto. Stendete una sfoglia di pasta di mandorle aiutandovi con lo zucchero a velo a mo' di farina, ritagliate la forma della copertina e posatela sul libro. Formate da un nastino il segnalibro orrotolandolo con un po' di cacao.</div>
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Scrivete i versi con la copertura di cioccolato, servitevi dello zucchero a velo e della frutta per mascherare gli errori.</div>
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<strong><em>Buona lettura!</em></strong></div>
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Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com0tag:blogger.com,1999:blog-3415634144686318538.post-23019585763554147582011-05-25T14:52:00.004+02:002014-04-28T20:24:45.624+02:00Torta libro<em>Il 24 maggio è una delle feste più belle per la Bulgaria - il giorno dell'Alfabeto cirillico, della cultura e del Libro.</em><br />
<em>L'origine risale alla lunghissima dominazione turca quando i pochi libri scritti in cirillico che circolavano erano l'unico modo per mantenere l'identità slava della populazione cristiana.</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3v03Swf71WAvdVC1j7amgvz-XuuInDYpJ0zFAVpx0ABcNWFtnjYj0-Sk1TkZ26EvSrtUcxg-CtwzQ319nXkQfjwt9XtvlxbGpkovRI8Tu_aaTJDuCA6OPK9v6EjzfpwtgpLCY7C2KNYB/s1600/DSCN7076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3v03Swf71WAvdVC1j7amgvz-XuuInDYpJ0zFAVpx0ABcNWFtnjYj0-Sk1TkZ26EvSrtUcxg-CtwzQ319nXkQfjwt9XtvlxbGpkovRI8Tu_aaTJDuCA6OPK9v6EjzfpwtgpLCY7C2KNYB/s400/DSCN7076.JPG" height="298" t8="true" width="400" /></a></div>
Proprio ieri per caso ho trovato questo bellissimo stampo sagomato da libro e non ho potuto fare a meno di comprarlo.<br />
La ricetta della torta è quella che c'era nella confezione.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtKu1q_sg2zEprm50CW2t1jvI4kGDvZdyadwwuYiFOWUhDzWOkxndWcp6dfijdwd5lkB49a8yiMvuT3zQso8tfNpWrzmuW0q_-VnbDvDcNHTF-CEFkaWdxyW65fdErmGkP7tAHRV7XpB9/s1600/DSCN7067.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtKu1q_sg2zEprm50CW2t1jvI4kGDvZdyadwwuYiFOWUhDzWOkxndWcp6dfijdwd5lkB49a8yiMvuT3zQso8tfNpWrzmuW0q_-VnbDvDcNHTF-CEFkaWdxyW65fdErmGkP7tAHRV7XpB9/s200/DSCN7067.JPG" height="149" t8="true" width="200" /></a></div>
<u>per la torta:</u><br />
200 gr. burro a pomata<br />
175 gr. zucchero<br />
3 uova<br />
100 gr. farina<br />
100 gr. maizena o fecola<br />
1/2 cuchiaino di lievito per dolci<br />
la buccia grattugiata di un limone<br />
vaniglina<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnj0jLVFaZob6_Qi_hpNC2njq1wRhwWfwLaUiVevmpXeD9R9lPNJ9ThssHk1om93Co7DSRJKYYImeoh3AfgIqJoHsO5YtXCNHi1nZPlTbWkVyi2pj8LgDf1fxqr4whJwHi3rLKFwkkWLG/s1600/DSCN7073.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnj0jLVFaZob6_Qi_hpNC2njq1wRhwWfwLaUiVevmpXeD9R9lPNJ9ThssHk1om93Co7DSRJKYYImeoh3AfgIqJoHsO5YtXCNHi1nZPlTbWkVyi2pj8LgDf1fxqr4whJwHi3rLKFwkkWLG/s200/DSCN7073.JPG" height="150" t8="true" width="200" /></a></div>
<u>per la decorazione:</u><br />
3-4 cucchiai malmellata di fragole da spalmare sopra<br />
e fondan o pasta di mandorle per le pagine del libro<br />
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Gli ingredienti dell'impasto vanno lavorati nell'oridne indicato. Cottura a 180°C per 35 minuti nella forma precedentemente unta e infarinata. Sfornata e raffreddata un pò, si lascia raffreddare completamente sulla grata dei biscotti. Alla fine va spalmata con la marmellata e decorata con la pasta di mandorle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OnNW6TFDPFOdHdJTTggqulZoaeJLgGGzvXRtFSBenG9sZxq3NUyjV6b5jpF7E493iZIV-jLM4nxmxjVmScMfNZaeQdMqFdxPT221DKtZxwRNj7_ORwAjjRzHaqG7yUYmfg_KKBZtHXqb/s1600/DSCN7079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OnNW6TFDPFOdHdJTTggqulZoaeJLgGGzvXRtFSBenG9sZxq3NUyjV6b5jpF7E493iZIV-jLM4nxmxjVmScMfNZaeQdMqFdxPT221DKtZxwRNj7_ORwAjjRzHaqG7yUYmfg_KKBZtHXqb/s400/DSCN7079.JPG" height="292" t8="true" width="400" /></a></div>
<em>Tutte le scolaresche escono in processione dalle scuole portando fiori, corone e le icone dei due santi inventori dell'alfabeto - i Santi Cirillo e Metodio</em>.Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com4tag:blogger.com,1999:blog-3415634144686318538.post-55199639269862653942011-05-08T13:10:00.004+02:002011-05-08T13:27:26.291+02:00Un fiore e un libro per le mamme<em>Ciao mamme, festeggiate? </em><br />
<em>In Bulgaria la Festa delle mamma si festeggia l'8 Marzo ed è davvero una festa molto sentita - con i saggi a scuola e regalini fatti dai piccoli, tanti fiori per le mamme e le maestre, bucaneve, tulipani e narcisi sono i fiori simbolo della festa.</em><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXCAB9OCcHoppGEUVOAtqplJZIyfKjyF-eo0c2g3sW6en4m5UYwAbY7TC1JhPRKpBr4jT_UPI4ddLh4wMHPwrreYBWYuzejRJVVWGL7ol8KzQKCKxJ4DTNiXE3MoiTdVA6X-C5OEqLNs1/s1600/DSCN6998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXCAB9OCcHoppGEUVOAtqplJZIyfKjyF-eo0c2g3sW6en4m5UYwAbY7TC1JhPRKpBr4jT_UPI4ddLh4wMHPwrreYBWYuzejRJVVWGL7ol8KzQKCKxJ4DTNiXE3MoiTdVA6X-C5OEqLNs1/s400/DSCN6998.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Vi propongo quindì un fiore un pò più estivo, a tutte le mamme che festegggiano a marzo, aprile, maggio... tutto l'anno.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcrJJItNYGAzKz4qLFB9xbk4JP3oPxGM0sIHNCofgVO4Y6QbT9n91w4uDXynX4rp4uolReryuBCXm8rPevUML_k8rcU9EaveSbp6jpwWQkAxlBnJ7zhwAcg0yCCOXVJg9ZJtlT5QRcpBW/s1600/DSCN6988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcrJJItNYGAzKz4qLFB9xbk4JP3oPxGM0sIHNCofgVO4Y6QbT9n91w4uDXynX4rp4uolReryuBCXm8rPevUML_k8rcU9EaveSbp6jpwWQkAxlBnJ7zhwAcg0yCCOXVJg9ZJtlT5QRcpBW/s400/DSCN6988.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Potete farlo con la pasta lievitata che vi riesce di più. In questo caso l'ho fatto con<a href="http://dallacucinait.blogspot.com/2010/10/pane-dolce-con-le-uvette.html"> l'impasto</a> veneziano di Andrea ma uso spesso anche la ricetta di <a href="http://dallacucinait.blogspot.com/2009/12/la-faccia-della-felicita.html">mia nonna</a>. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa2ulIo-mpGJGVy2-tqM5u-jo8R66F6J02uhqKThJ-umQPOP64IiYYNHEAx941LGDVb346FthyphenhyphenSkP2rXGu524-duY5v1uSUrhPWXUe9GljNsXn52bhnd4pPF3dzpx8KSboDFEkykOrypb/s1600/DSCN6979.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa2ulIo-mpGJGVy2-tqM5u-jo8R66F6J02uhqKThJ-umQPOP64IiYYNHEAx941LGDVb346FthyphenhyphenSkP2rXGu524-duY5v1uSUrhPWXUe9GljNsXn52bhnd4pPF3dzpx8KSboDFEkykOrypb/s200/DSCN6979.JPG" width="200" /></a>Per formare il fiore dividete l'impasto in 4 parti di grandezza diversa. Tenete la più piccola da parte per formare gli steli. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Per formare la corona stendete 3 sfoglie di diametro diverso incominciando dalla più grande, praticate dei tagli dal centro verso l'esterno fermandovi un paio di centimetri dal bordo, girate gli angoli tagliati e formare il la parte esterna. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Trasferite nella teglia imburrata. Mettete la seconda in modo che gli angoli girati non si sovrappongano, faccendo allo stesso modo anche per la più piccola coroncina. Per il centro formate piccole palline e riempire lo spazio.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Spennellate con l'uovo sbattuto e cospargete gli steli con i semi di sesamo.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lasciate riposare il fiore coperto per una ventina di minuti.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cottura a 190°C per 25 min circa o a seconda dello spessore del vostro fiore e le caretteristiche del forno.</div>Una volta tolto dal forno lucidate il fiore con una noce di burro, coprite con un canovaccio pulito per 5-10 minuti e lasciatelo riposare.<br />
Con la festa approfitto a mostrarvi anche il nostro libro <em><a href="http://www.facebook.com/media/set/?set=a.193055460726816.43385.193048970727465#!/pages/%D0%92%D1%8A%D0%B7%D0%BC%D0%BE%D0%B6%D0%BD%D0%B8%D1%82%D0%B5-%D0%BC%D0%B0%D0%B9%D0%BA%D0%B8-Le-mamme-possibili/193048970727465?sk=info">Le mamme possibili</a></em> che è appena uscito in bulgaro e di cui stiamo preparando l'edizione italiana.<br />
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<div class="separator" style="clear: both; text-align: center;"></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFU6WtBYkszX2Xb-TYxbgmbHUXO7iG3SUGnVbYOKnu1x2dlAmb551_quf61Os8U7n4jm-geQeOj3O70wpE9aqJdwrVBIYj94YayYv6E8oZM3PEB68bY5K2SNVLTkDI76Zr12Q0jqjd79N/s1600/VMLibriSn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFU6WtBYkszX2Xb-TYxbgmbHUXO7iG3SUGnVbYOKnu1x2dlAmb551_quf61Os8U7n4jm-geQeOj3O70wpE9aqJdwrVBIYj94YayYv6E8oZM3PEB68bY5K2SNVLTkDI76Zr12Q0jqjd79N/s320/VMLibriSn.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>Buona festa!<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com11tag:blogger.com,1999:blog-3415634144686318538.post-63522635067791171002011-04-10T15:11:00.001+02:002011-04-10T15:16:05.854+02:00Spiedini di tonno e spada<em>Spesso venerdì trovo dal pescivendolo ritagli di spada e tonno, freschissimi e meno costosi del trancio e non so resistere.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT9nf9L_uMM9c7wixF31Uj7Mnz2skF2K19uomhXIX3rjkEKyFeAeR7swy-CpsGFe9LW0Z5JDfiZISEmejiP5M7LfV2gHPyZhfLMKZXOigMkdBXx3ldMDPwLeUZFkUuX5K-UJmLT-tzs7K/s1600/DSCN6968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT9nf9L_uMM9c7wixF31Uj7Mnz2skF2K19uomhXIX3rjkEKyFeAeR7swy-CpsGFe9LW0Z5JDfiZISEmejiP5M7LfV2gHPyZhfLMKZXOigMkdBXx3ldMDPwLeUZFkUuX5K-UJmLT-tzs7K/s320/DSCN6968.JPG" width="320" /></a></div><em>Questa volta li ho usati per provare i nuovi spiedini ricurvi che ho comprato di recente. Accompagnati con polenta gialla appena abbrustolita nella pentola alla fine della cottura degli spiedini.</em><br />
<br />
<strong>450 gr. di bocconcini di tonno e pesce spada per gli speidini</strong><br />
<strong>2 cipollotti novelli (la parte bianca)</strong><br />
<strong>1 spicchio d'aglio</strong><br />
<strong>1 manciata di capperi</strong><br />
<strong>1 manciata di pinoli</strong><br />
<strong>1 manciata di uvetta</strong><br />
<strong>1 manciata di olive taggiasche o altre nere</strong><br />
<strong>rametto di rosmarino</strong><br />
<strong>del vino bianco secco o madeira </strong><br />
<strong>olio extravergine</strong><br />
<strong>sale allo zafferano</strong><br />
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<strong>polenta per accompagnare</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTunl-irji_rK9ZvRfR7oD5n0lFdw2flw0BY3Li88ixvu1QL8Cd6M21Bidl-yn9_6DgDv3Xwi1vSG5mE14tEbas_m75X18_WtLTp1gd9z0VuWgTVR-UQmMvMVgRSrQ5IgHTxP_FCx_qI1_/s1600/DSCN6966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTunl-irji_rK9ZvRfR7oD5n0lFdw2flw0BY3Li88ixvu1QL8Cd6M21Bidl-yn9_6DgDv3Xwi1vSG5mE14tEbas_m75X18_WtLTp1gd9z0VuWgTVR-UQmMvMVgRSrQ5IgHTxP_FCx_qI1_/s320/DSCN6966.JPG" width="320" /></a></div>Fate soffriggere leggermente i cipollotti, l'aglio, i capperi (finemente tritati) in poco olio. <br />
Aggiungete gli spiedini di pesce, sfumate con il vino e fate cuocere a fuoco vivace 3-5 minuti per parte.<br />
Girate gli spiedini, aggiungete le olive, i pinoli, l'uvetta e il rosmarino (non devono cuocere troppo per non indurursi o seccarsi).<br />
La polenta va aggiunta a metà cottura - così assorbe i profumi del pesce ma non rilascia troppi liquidi.<br />
Salate a fine cottura con le scaglie di sale allo zafferano.<br />
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<em>Un ottimo piatto unico, gustoso e veloce da preparare. </em>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com0tag:blogger.com,1999:blog-3415634144686318538.post-60262726882024537772011-03-08T21:26:00.000+01:002011-03-08T21:26:42.660+01:00"Le mamme possibili"<em>Per la festa delle donne vi presento questo progetto.</em><br />
<em>Auguri a tutte per tanto amore intorno a voi.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILk1B8uHggHnHOyxLuNcwzd5bzt6VGdvjZYSenOcWjOy-SEpRb6ww8RAxbPZW4jvDqGGK_WSLppX_MKbe7Uv9Z9ZVMVP29K0ukUz0c9xl0ADISHgAerVLfG54Lvg0v3lQkjp9JdDmD7sb/s1600/DSCN6885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILk1B8uHggHnHOyxLuNcwzd5bzt6VGdvjZYSenOcWjOy-SEpRb6ww8RAxbPZW4jvDqGGK_WSLppX_MKbe7Uv9Z9ZVMVP29K0ukUz0c9xl0ADISHgAerVLfG54Lvg0v3lQkjp9JdDmD7sb/s320/DSCN6885.JPG" width="235" /></a></div><br />
"Le mamme possibili" è un progetto italo-bulgaro, rappresentato in questo libro con i brevi testi non firmati di 115 donne, mamme e non-mamme, principalmente dalla Bulgaria e dall'Italia. I loro nomi sono elencati in ordine alfabetico all'inizio del libro mentre i singoli testi non sono legati al nome di un autore.<br />
<br />
<br />
E' una specie di puzzle che spinge il lettore a scoprire da solo come la maternità cambia le priorità nella vita delle donne all'inizio del Terzo millennio. Lo stile personale dei testi è stato apositamente mantenuto.<br />
<br />
Le foto di alcune delle autrici troverete sulla pagina <a href="http://www.facebook.com/pages/%D0%92%D1%8A%D0%B7%D0%BC%D0%BE%D0%B6%D0%BD%D0%B8%D1%82%D0%B5-%D0%BC%D0%B0%D0%B9%D0%BA%D0%B8-Le-mamme-possibili/193048970727465?sk=wall&filter=2">FB</a> del libroRaynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com6tag:blogger.com,1999:blog-3415634144686318538.post-18129256365626260802011-03-01T14:19:00.003+01:002011-03-02T08:20:01.121+01:00Frittelle e calca di Carnevale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4u3bG1pfy8OlsrLo3Tp7ecq8gmPBkxJ5OQLJprGeEbjRYzZiK9WA0KSo15GgQNvoPonFYZACS5SbZbLnNyvsthiyApKsXGKChV9cJoLbi6Q1rZKVtZUBjvGEY4VtmLbJKeOpzeB0pC_Zw/s1600/DSC02603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4u3bG1pfy8OlsrLo3Tp7ecq8gmPBkxJ5OQLJprGeEbjRYzZiK9WA0KSo15GgQNvoPonFYZACS5SbZbLnNyvsthiyApKsXGKChV9cJoLbi6Q1rZKVtZUBjvGEY4VtmLbJKeOpzeB0pC_Zw/s320/DSC02603.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Volo dell'Angelo moscio, imbuti di gente nelle calli principali, ma buonissime "</em><a href="http://dallacucinait.blogspot.com/2011/02/le-frittelle-veneziane.html"><em>fritòle alla venexiana</em></a><em>" o con lo zabaione - domenica è iniziato il Carnevale di Venezia.</em></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPTzH-uIgZ900tVSsRH_Q87qNGGJM7SQvEhp9uVmL9xFomYcAKX_PlVNIgIveGIG5uYexKDvLYaMFvzwIg6PMHVNt2aCoZHzA5nHudpv0qQARgwySog-Awsmd9b_hAukYKIpEi1fRyEKxM/s1600/DSC02596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPTzH-uIgZ900tVSsRH_Q87qNGGJM7SQvEhp9uVmL9xFomYcAKX_PlVNIgIveGIG5uYexKDvLYaMFvzwIg6PMHVNt2aCoZHzA5nHudpv0qQARgwySog-Awsmd9b_hAukYKIpEi1fRyEKxM/s320/DSC02596.JPG" width="194" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ne ho mangiato in due giorni una decina e la mia classifica personale per quelle allo zabaione per ora è:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXStaCvhxk5KxtFegCaIbHKsgnRAMYYHPezbOZBKfyjqt2WCB2VDLsBQP7-Vwq_2PrQ4sj1Rlu2sd_OFVNLslr4lk6H-TvET2-CF_N0ypftmcTNSPvbg3oEVH3p3TabrEBGWqU1H4YkYl/s1600/DSC02594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXStaCvhxk5KxtFegCaIbHKsgnRAMYYHPezbOZBKfyjqt2WCB2VDLsBQP7-Vwq_2PrQ4sj1Rlu2sd_OFVNLslr4lk6H-TvET2-CF_N0ypftmcTNSPvbg3oEVH3p3TabrEBGWqU1H4YkYl/s320/DSC02594.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1) la pasticceria in Calle degli Albanesi (vicino alla fermata del vaporetto S. Zaccaria)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2) Rizzardini (S.Polo) - vicino alla pista di pattinaggio<br />
e a pari merito<br />
2) la pasticceria Trevisan (S. Croce, sulla strada dai Frari verso la Stazione)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3) il forner senza nome nè insegna, ma con ottimo profumo in Barbaria de le Tole - zona S. Giovanni e Paolo,</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">mentre <a href="http://alloggibarbaria.blogspot.com/2011/01/frittelle-veneziane.html">Fausto</a> la cui foto allego consiglia la Pasticceria Tonolo che però io non so dove si trovi.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEL5U4KCxLBfk1OtBrburQW4opmckVAx73I6yOys7XxB77OxkaV13QDVprVoeDLNguwggDsGVirV1h_n8PQHy70qtKovrI3xBlmDibe5dmaD8Si41QmEb-KStm7L_wk2-Nk7P867De3F3/s1600/frittelle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEL5U4KCxLBfk1OtBrburQW4opmckVAx73I6yOys7XxB77OxkaV13QDVprVoeDLNguwggDsGVirV1h_n8PQHy70qtKovrI3xBlmDibe5dmaD8Si41QmEb-KStm7L_wk2-Nk7P867De3F3/s320/frittelle.JPG" width="320" /></a></div>Ecco invece un pò di<br />
<div style="text-align: center;"> partecipanti stanchi in Piazzetta, </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAkBaboebfB7LO8R4Z6_6VQ_jCLj_4rWOFAsmxQ-byIQkD-fRIk0143TU0m-UuUO5HLRK6PTImqs9oykusj_qsGm-wEMaqD5wauQqLtMFECDdug-g9pojAPDOoH29EK8xK5llmnF0MUZw/s1600/DSC02616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAkBaboebfB7LO8R4Z6_6VQ_jCLj_4rWOFAsmxQ-byIQkD-fRIk0143TU0m-UuUO5HLRK6PTImqs9oykusj_qsGm-wEMaqD5wauQqLtMFECDdug-g9pojAPDOoH29EK8xK5llmnF0MUZw/s320/DSC02616.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Maschere in posa</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApiNU3F6E-S1fsqa2T3rht8lB58Gkar_IZ3kyglmfU7oCTAuQMpsPU95h0mYYrbXFAyGNnCUEEsYu4BZnYATyBmF0qzL6BTJaYYysrphzYreNDaXyH-qXeD7Cawo_ZQNdZtm1qOt4yewp/s1600/DSC02605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApiNU3F6E-S1fsqa2T3rht8lB58Gkar_IZ3kyglmfU7oCTAuQMpsPU95h0mYYrbXFAyGNnCUEEsYu4BZnYATyBmF0qzL6BTJaYYysrphzYreNDaXyH-qXeD7Cawo_ZQNdZtm1qOt4yewp/s320/DSC02605.JPG" width="138" /></a></div><div class="separator" style="clear: both; text-align: center;">e la gente che non riesce a passare da Salizada San Lio</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nUfiswcPWSg_EDpaD3add4s31D_yJoy3P7ZTwTYiPRRF4ZJvIl83CMLC7SCbCQ-c9YcaCW3zj2y-_6EdMgmLFmcYmaAGidxXrnuTSGFB3rEfxNShQxO7RFe1WFW6w864aRA3fxVjJZ8u/s1600/DSC02618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nUfiswcPWSg_EDpaD3add4s31D_yJoy3P7ZTwTYiPRRF4ZJvIl83CMLC7SCbCQ-c9YcaCW3zj2y-_6EdMgmLFmcYmaAGidxXrnuTSGFB3rEfxNShQxO7RFe1WFW6w864aRA3fxVjJZ8u/s320/DSC02618.JPG" width="179" /></a></div><div class="separator" style="clear: both; text-align: center;">Noi invece ci prepariamo per la maratona dei ponti che si tiene a Venezia il 10 aprile 2011, bisogna pur smaltire le frittelle!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpwctOCSjKr4Bezks6IigHqwxGyWAdWG9Hlh2Hu_IXeISK3P0_HKry4L5h1T_n-DwyxPXuLplYIiuPDX_aERoQcUN97IiCxELZeMlfW6OtUfHdWHbu_RjWfdUla3M5UroRpb50-O3eRxx/s1600/DSC02688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpwctOCSjKr4Bezks6IigHqwxGyWAdWG9Hlh2Hu_IXeISK3P0_HKry4L5h1T_n-DwyxPXuLplYIiuPDX_aERoQcUN97IiCxELZeMlfW6OtUfHdWHbu_RjWfdUla3M5UroRpb50-O3eRxx/s320/DSC02688.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Buon Carnevale!</em></div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com3tag:blogger.com,1999:blog-3415634144686318538.post-60123282695359520702011-02-20T10:15:00.001+01:002011-02-20T10:17:32.014+01:00Le frittelle Veneziane<em>Per l'inizio Carnevale ho provato la ricetta veneziana di </em><a href="http://alloggibarbaria.blogspot.com/2011/01/frittelle-veneziane.html"><em>Fausto</em></a><em>. Vi consiglio di visitare il suo bellissimo blog su Venezia aggiornato quotidianamente con foto, notizie e curiosità dalla Serenissima.</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxBtDTTPpR19b8tVXzkzT0jy9QtemNMUHcXU0apD9ySBhLDWpOlOvMT1sFuoHQwUudP4RlzYwhKQNJrF9Q8b3Kn1_8bu8qGTTTYUCmceOOgcnaqeGsecv29oFYvvOWrn449XYXdjbeE53/s1600/DSCN6832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxBtDTTPpR19b8tVXzkzT0jy9QtemNMUHcXU0apD9ySBhLDWpOlOvMT1sFuoHQwUudP4RlzYwhKQNJrF9Q8b3Kn1_8bu8qGTTTYUCmceOOgcnaqeGsecv29oFYvvOWrn449XYXdjbeE53/s400/DSCN6832.JPG" width="400" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5aBNyStB67EP8JwUyOrRvexROnmRmv3G8xPAYFMtJU8Zs4vwt2UGSg8NwzcPAnrGCm5Ii5EOk6x05yzLn5YOvd_kezCC1xDJPgeQT6iteB_qBD9hVpPe4XhuXdj80vBnhbNzWgdcLZBT/s1600/DSCN6817.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5aBNyStB67EP8JwUyOrRvexROnmRmv3G8xPAYFMtJU8Zs4vwt2UGSg8NwzcPAnrGCm5Ii5EOk6x05yzLn5YOvd_kezCC1xDJPgeQT6iteB_qBD9hVpPe4XhuXdj80vBnhbNzWgdcLZBT/s200/DSCN6817.JPG" width="200" /></a><strong>20 gr. lievito di birra</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>40 gr. pinoli</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>50 gr. zucchero</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>70 gr. uvetta</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>350 gr. farina</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>175 ml. di acqua tiepida</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>un pizzico di sale</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>2-3cucchiai di grappa (l'unica aggiunta che ho fatto)</strong></div><strong></strong><br />
<br />
<strong>Olio di semi per friggere</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wmcirf9dMBn0ZMNWitR2ccgCbNTbZEdOS5VVmNrw_ECCI2yxyU1vz35Av8gdQSO1AD8vUV-ewzdf0oPNjEbE0BEC2Adv1aa1t12CW5F1uIGDdIrhfceDq-554ahyPvhINAqJtsIBGPd0/s1600/DSCN6818.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wmcirf9dMBn0ZMNWitR2ccgCbNTbZEdOS5VVmNrw_ECCI2yxyU1vz35Av8gdQSO1AD8vUV-ewzdf0oPNjEbE0BEC2Adv1aa1t12CW5F1uIGDdIrhfceDq-554ahyPvhINAqJtsIBGPd0/s200/DSCN6818.JPG" width="200" /></a><strong>Zucchero a velo</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lascate l'uvetta in ammollo nella grappa.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Impastate a mano o con la macchina del pane gli ingredienti fino ad ottenere una consistenza morbida simile all'impasto del pane. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Uvetta e pinoli vanno aggiunti dall'inizio. Impastate anche la grappa usata per l'uvetta.</div>Lasciate lievitare almeno un'ora.<br />
Con la macchina del pane ho usato il programma per la pasta della pizza - 30 minuti di impasto e 1 ora di lievitazione.<br />
Fate friggere a immersione in olio non troppo bollente se no le fritelle brucerebbero fuori e rimarrebbero poco cotti all'interno.<br />
Lasciatele asciugare sulla carta assorbente e cospargete con lo zucchero a velo.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bzz1Pdh1nunmUAk1S1TISfToNo8gSYfRnHB_MOViGLUSEzYcvuvWgs1y0W6DchpqzhY6EKcELdf72AGlDwz-BJz1n0qLZTXxEj_TUmnwSf8lWWatp3tTkiErpeCAh9HYmuc-E1ca7dQB/s1600/DSCN6823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bzz1Pdh1nunmUAk1S1TISfToNo8gSYfRnHB_MOViGLUSEzYcvuvWgs1y0W6DchpqzhY6EKcELdf72AGlDwz-BJz1n0qLZTXxEj_TUmnwSf8lWWatp3tTkiErpeCAh9HYmuc-E1ca7dQB/s320/DSCN6823.JPG" width="320" /></a></div><br />
<em>Buon Carnevale!</em>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com4tag:blogger.com,1999:blog-3415634144686318538.post-82055478750634790402011-02-14T21:46:00.002+01:002011-02-18T18:08:03.137+01:00Niente cuori, oggi è anche Trifon Zarezan<div style="text-align: center;"><span style="color: purple; font-size: large;"><em>Трифонова питка</em></span></div><em>Ovvero in Bulgaria oggi si festeggia il protettore dei vignaioli - Trifon.</em><br />
<em>Era andato a potare le vigne e siccome gli piaceva il vino d'annata, se n'era portato dietro un bel pò per riscaldarsi durante il lavoro.</em><br />
<em>Bevi, bevi, alla fine invece di potare la vigna si è tagliato il naso. Così l'hanno soprannominato Zarezan.</em><br />
<em>Quindi oggi ho fatto il pane di Trifon Zarezan.</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-adahS3J0IaDNauOXs3QQakn3mfaEW8ozqsP8_dV1l14N7TYUgrPggTs_5fSMfylfIKnlhIet0tyBtwl7k5VlVB2BerP4agq5v-cezqOHT-nlknQw1FStwK7WPBx4EG_Lmu38ZEs6kZ89/s1600/DSCN6781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-adahS3J0IaDNauOXs3QQakn3mfaEW8ozqsP8_dV1l14N7TYUgrPggTs_5fSMfylfIKnlhIet0tyBtwl7k5VlVB2BerP4agq5v-cezqOHT-nlknQw1FStwK7WPBx4EG_Lmu38ZEs6kZ89/s400/DSCN6781.JPG" width="400" /></a></div>Per la preparazione dell'impasto ho usato la ircetta dei Panini al latte, che ho poi disposto in forma di grappolo d'uva.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccL_1ChSdl5Z2OtX06Y_petkGbB25FmAd2FGHbW-0fM4e9dZ-e7eCmaJ9J5vEDg_uhzS02E5w09CAuK1f-OchkqbGJMA73b2RX2vsVIO37rleixdS6IvGpTMnedBbDAhLHHzKRwu5eiVe/s1600/DSCN6786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccL_1ChSdl5Z2OtX06Y_petkGbB25FmAd2FGHbW-0fM4e9dZ-e7eCmaJ9J5vEDg_uhzS02E5w09CAuK1f-OchkqbGJMA73b2RX2vsVIO37rleixdS6IvGpTMnedBbDAhLHHzKRwu5eiVe/s400/DSCN6786.JPG" width="400" /></a></div>Impastate bene a mano o con la macchina del pane:<br />
<strong>520 gr. farina 0 (Manitoba)</strong><br />
<strong>60gr. zucchero</strong><br />
<strong>50 gr. burro a pomata</strong><br />
<strong>7 gr. (1 cucchiaino da tè) di sale</strong><br />
<strong>300 ml. di latte tiepido</strong><br />
<strong>25 gr. di lievito di birra fresco (o 1 bustina da 7 gr. in polvere)</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GB2lmKoQP96qcn4aoNgune5nZ8Dm3EtmHFZCQAwu1l2cUfhHMfdK_JBYmWJfc3_ZX4aMwNZYaxyysgUo5ej-YlfseKFqk-lHNHWm-l5wl36NtDZqthHmkuTfglKLWPsLpyHlq1waF288/s1600/DSCN6780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GB2lmKoQP96qcn4aoNgune5nZ8Dm3EtmHFZCQAwu1l2cUfhHMfdK_JBYmWJfc3_ZX4aMwNZYaxyysgUo5ej-YlfseKFqk-lHNHWm-l5wl36NtDZqthHmkuTfglKLWPsLpyHlq1waF288/s400/DSCN6780.JPG" width="400" /></a></div>Coprite e lasciate lievitare per un paio d'ore fino a quando l'impasto raddopia il suo volume.<br />
Dividete in panini di 30 gr. ciascuno (ne vengono fuori 26-27).<br />
Tenetene 2 da parte per la decorazione.<br />
Formate il grappolo a triangolo sulla teglia rivestita di carta da forno - prima uno stratto e sopra uno più piccolo.<br />
Allungate uno dei due panini lasciati da parte per fare il gambo del grappolo.<br />
Impastate l'ultimo panino rimasto con ancora <strong>un pò di farina</strong>, stendetelo e ritagliate le foglie e la decorazione della vite.<br />
Spennellate con un <strong>pò di latte</strong>, coprite e lasciate riposare 30 minuti.<br />
Spennellate con <strong>uovo sbattuto</strong> e infornate<br />
Infornate in forno preriscaldato a 200° per i primi 5 minuti e abbassate a 180°C per altri 20-25 minuti.<br />
Sfornate, lucidate il pane con una noce di burro.<br />
Coprite con un canovaccio e lasciate riposare 10 minuti.<br />
Sempre ottimo l'impasto al latte - panini profumati, morbidissimi, ottimi per accompagnare prosciutto o formaggi.<br />
Oggi ne ho fatto addirittura 2 dosi a due riprese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBWXqZu5tWfHwTCzOwmMsQDAtODr-N_3cMY8PaH_CmvEqRXdYPxcdi9uiaGU4rW0UcI8icV6khVDd_BhgkDF3U4GQqoPN0YNxPW4V7Rmw3ehlVwWOw00OkiRESMLaVgO9jIRkWfw-0OE-/s1600/DSCN6791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBWXqZu5tWfHwTCzOwmMsQDAtODr-N_3cMY8PaH_CmvEqRXdYPxcdi9uiaGU4rW0UcI8icV6khVDd_BhgkDF3U4GQqoPN0YNxPW4V7Rmw3ehlVwWOw00OkiRESMLaVgO9jIRkWfw-0OE-/s400/DSCN6791.JPG" width="400" /></a></div><em>Quando c'era ancora il Muro di Berlino, San Valentino quasi non si sapeva chi fosse dalla parte dell'Est e si festeggiava soltanto la festa del vino.</em><br />
<em>Poi le radio iniziarono ad intervistare la gente: Lei che cosa festeggia oggi? Trifon o Valentino? Il primo anno tutti festeggiavano Trifon, per un pò di anni c'è stata la netta divisione tra sostenitori di una o dell'altra festa, </em><em>poi quasi tutti incominciarono a rispondere: "Io festeggio tutte e due - l'amore e il buon vino".</em><br />
<em>Come dargli torto?!</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcA8ye8W0TmQOIfWVyfCVxVbX25O3FdllNR3FPvMo-fpJk5R72Kk0nVurjm29mFeFp66Po1jRLCWASyqKULT_hGu2Z3QIMbcQAOY1pD3gMkV7liIf8gOZ0Xa124-03uW47UKfjk-1C217/s1600/Mani+nella+manitoba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcA8ye8W0TmQOIfWVyfCVxVbX25O3FdllNR3FPvMo-fpJk5R72Kk0nVurjm29mFeFp66Po1jRLCWASyqKULT_hGu2Z3QIMbcQAOY1pD3gMkV7liIf8gOZ0Xa124-03uW47UKfjk-1C217/s1600/Mani+nella+manitoba.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">questa ricetta partecipa alla Raccolta <a href="http://dolciedesserts.blogspot.com/2011/01/primo-contest-mani-nella-manitoba.html">Mani nella Manitoba</a></div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com5tag:blogger.com,1999:blog-3415634144686318538.post-68715849046003597642011-02-09T13:17:00.000+01:002011-02-09T13:17:44.700+01:00Le mezzelune della nonna<div style="text-align: center;"><span style="background-color: white; color: purple; font-size: large;"><em><strong>Полумесеци</strong></em></span></div><em>E' un dolce da credenza, facile e veloce, ricordo delle merende della mia infanzia. Si fa nella forma rotonda o rettangolare e poi si ritagliano delle mezzelune con l'aiuto di un bicchiere o un copapasta. Copio la ricetta con le misure di mia nonna in tazze (1 tazza = 200 gr.)</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitH9ybrcc-rASAFPhRVKJcGNgemh9jTkEkLUY-VnYRIc2A_5AbW4t6jShNOPFQTTb5eUIjhoURKCjy5ujKsVNJ1CL6J0JAjAfkftTuCgYdKyKUA6xVfPeZvhmE7JZ51JcA6ToWUGx0DPzO/s1600/DSCN6616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitH9ybrcc-rASAFPhRVKJcGNgemh9jTkEkLUY-VnYRIc2A_5AbW4t6jShNOPFQTTb5eUIjhoURKCjy5ujKsVNJ1CL6J0JAjAfkftTuCgYdKyKUA6xVfPeZvhmE7JZ51JcA6ToWUGx0DPzO/s400/DSCN6616.JPG" width="400" /></a></div><strong>5 uova medie</strong><br />
<strong>1,5 tazza (300 gr.) di zucchero</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5a60zMCIyf0MIzQCckIqhtyzeiDJLU_XNGbMEtH9Xp8nBJQkr0Jwkwo8wSmfAwwJKe29bJ5l6YGt2OO2KSEOS3upDuGZaad7xUkUnXkcl6n0iIG4FmvO_W8V2Dmlf7UF3iNiMKB8VcH2/s1600/DSCN6602.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="101" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5a60zMCIyf0MIzQCckIqhtyzeiDJLU_XNGbMEtH9Xp8nBJQkr0Jwkwo8wSmfAwwJKe29bJ5l6YGt2OO2KSEOS3upDuGZaad7xUkUnXkcl6n0iIG4FmvO_W8V2Dmlf7UF3iNiMKB8VcH2/s200/DSCN6602.JPG" width="200" /></a><strong>1 tazza di yogurt bianco</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1/2 tazza di olio di girasole</strong></div><br />
<strong>2,5 tazze di farina</strong><br />
<strong>1 bustina di lievito Bertolini</strong><br />
<strong>1 pizzico di sale</strong><br />
<strong>1 vanillina</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fmfh_KksZo3gyrP0Gk0YVxczQSARe1f5AyzV24RcqI-MspXHj36l-F8L0_JysODWYnSLD7Cwr4DqgQ2BABb5N8MiqISXPVPlBOGQqjtcZQcssD0BcgXxPL_AMyLscAdet1238cplGCcz/s1600/DSCN6613.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fmfh_KksZo3gyrP0Gk0YVxczQSARe1f5AyzV24RcqI-MspXHj36l-F8L0_JysODWYnSLD7Cwr4DqgQ2BABb5N8MiqISXPVPlBOGQqjtcZQcssD0BcgXxPL_AMyLscAdet1238cplGCcz/s200/DSCN6613.JPG" width="200" /></a><strong>scorza di limone o arancia</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>2-3 manciate di noci a pezzettini piccoli</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>zucchero a velo</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Lavorate nell'ordine indicato gli ingredienti liquidi: per primi le uova con lo zucchero e poi man mano aggiungendo il resto.<br />
Mescolate gli igredienti secchi tenendo da parte le noci e aggiungeteli un pò alla volta a quelli liquidi.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HW5Km1UoQloxuO9xzyZuJJtSkHt8lYDpm8EL-59KdPupcVQ3vd3jymkO2MzNJ_EUiUK3l1tRFwQNkXJcm6CjZMo2iCtNMX8kMDgRvtcZrYhy7MNCGmclF9FqjdmohDWO6d1aVBhjkz8Q/s1600/DSCN6612.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HW5Km1UoQloxuO9xzyZuJJtSkHt8lYDpm8EL-59KdPupcVQ3vd3jymkO2MzNJ_EUiUK3l1tRFwQNkXJcm6CjZMo2iCtNMX8kMDgRvtcZrYhy7MNCGmclF9FqjdmohDWO6d1aVBhjkz8Q/s200/DSCN6612.JPG" width="200" /></a>Versate il tutto in una forma imburrata e infarinata, cospargete con le noci.</div>Infornate a 200°C per 30 minuti circa.<br />
Sfornate e lasciate raffreddare un pò e poi cospargete con lo zucchero a velo.<br />
Quando il dolce è tiepido con l'aiuto di un bicchiere ritagliate le mezzelune.<br />
<em>Buona merenda! </em>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com3tag:blogger.com,1999:blog-3415634144686318538.post-46567456362947513382011-02-02T18:54:00.000+01:002011-02-02T18:54:22.824+01:00Insalata bulgara<em>Dopo lo yogurt, uno dei piatti più amati in Bulgaria è l'insalata con cetrioli, pomodori i feta. Quella sulla foto è una variante, l'ultima mangiata in una tavola calda, vicino si vedono gli immancabili bicchieri con <a href="http://dallacucinait.blogspot.com/2010/02/yogurt-alla-bulgara.html">airian</a>. </em><br />
<br />
Gli ingredienti sono: <br />
<strong>Pomodori</strong>, <strong>cetrioli</strong> e <strong>cipolla</strong> a fette, il tutto ricoperto con la <strong>feta gratuggiata</strong> a media grandezza. <br />
Si condisce rigorosamente con <strong>sale</strong>, <strong>aceto</strong> e <strong>olio di girasole</strong>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJ5ot0N_CjHj4sGiDqoVcHcrLSeykipq1qpRGzUBY2jFRCv4Ht4UF1UWdIkARBMIA9FXjPbPa1Jcoy89psyeTvHaodfbv4GTU2v8cLRdflyBHoIC7ITQp7K7DOjCMyWpxyaylHQ0XlvoN/s1600/Salata.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJ5ot0N_CjHj4sGiDqoVcHcrLSeykipq1qpRGzUBY2jFRCv4Ht4UF1UWdIkARBMIA9FXjPbPa1Jcoy89psyeTvHaodfbv4GTU2v8cLRdflyBHoIC7ITQp7K7DOjCMyWpxyaylHQ0XlvoN/s400/Salata.bmp" width="400" /></a></div>Se alla base si aggiungono altri ingredienti l'isalata diventa: <br />
<strong>greca</strong> - con olive, olio d'oliva e la feta sbriciolata;<br />
<strong>contadina</strong> - con peperoni abbrustoliti<br />
<strong>boscaiola</strong> - con i funghetti.<br />
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Comunque in Bulgaria ovunque troverete l'insalata Sciopska (dal nome della regione vicino alla capitale Sofia) ed è quella preferita per accompagnare la grappa bulgara - la rakia.Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com2tag:blogger.com,1999:blog-3415634144686318538.post-57660340786956944152010-12-17T21:50:00.001+01:002010-12-17T21:53:23.406+01:00Mini-quiche Lorraine per il pranzo di Natale<em>Incominciano i pranzi di Natale. Ieri, il primo di quest'anno, per gli auguri tradizionali con gli amici di famiglia. </em><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XbD5VeOrZUJWAeIWsSKPZK8g-twSzn3Ds4tVMtswgcGpkD3aqjol3ZHN4A3JuPEbYffCKUw5ViRDqcGn2g7ywadg6MG7HNk8U12NqGMGHXcPUAyC-rwe_6XzIiu7n1EYWqKhksMuZcic/s1600/DSCN6552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XbD5VeOrZUJWAeIWsSKPZK8g-twSzn3Ds4tVMtswgcGpkD3aqjol3ZHN4A3JuPEbYffCKUw5ViRDqcGn2g7ywadg6MG7HNk8U12NqGMGHXcPUAyC-rwe_6XzIiu7n1EYWqKhksMuZcic/s400/DSCN6552.JPG" width="400" /></a></div>Per antipasto <a href="http://dallacucinait.blogspot.com/2010/02/torta-salata-gorgonzola-noci-e.html">Torta salata noci, gorgongola e zafferano</a> e la quiche Lorraine in mono porzioni.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FcIIR_SDGztExjzpSclVFkmgaLlGHHYS6nHu5ekuR5Y1XQ6PtRdz47r8i1RPl7BT2-IpmpD-DRvULFjEf93hJgKXz5fSqWYjYMykr0uunL2ToROT7bcrrNzIQN-2IddaB1-c0WUZ4wyg/s1600/DSCN6539.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FcIIR_SDGztExjzpSclVFkmgaLlGHHYS6nHu5ekuR5Y1XQ6PtRdz47r8i1RPl7BT2-IpmpD-DRvULFjEf93hJgKXz5fSqWYjYMykr0uunL2ToROT7bcrrNzIQN-2IddaB1-c0WUZ4wyg/s200/DSCN6539.JPG" width="200" /></a><strong>450gr. pasta brisè</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>200 gr. Gruyère grattugiato</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>100 gr. pancetta affumicata a dadini</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>100 gr. cipolla o porro</strong> (per me il porro)</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>50 gr. burro</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>50 ml. vino bianco secco</strong> (ho usato il Martini Bianco Extradry)</div><br />
<strong>200 ml latte</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitV6vSWf8KbXvcpMjSLjuA0CCp4gAtP80NI_benysn2e8Pc-CuxCVfAxNC6V6vxb1A1gpNlw0OzPMNutbRIxGoXSbHyVzJ4kSo49SYj85JzTZjTLX8KwBS6BFof6CdzyUuuGcJGMKt2WxD/s1600/DSCN6542.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitV6vSWf8KbXvcpMjSLjuA0CCp4gAtP80NI_benysn2e8Pc-CuxCVfAxNC6V6vxb1A1gpNlw0OzPMNutbRIxGoXSbHyVzJ4kSo49SYj85JzTZjTLX8KwBS6BFof6CdzyUuuGcJGMKt2WxD/s200/DSCN6542.JPG" width="200" /></a><strong>200 ml panna fresca</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>3 uova</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1/2 cucchiaio di sale</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>noce moscata</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>pepe</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">La pasta brisè deve essere fredda e dopo ogni passaggio va messa in frigo.</div>Se comprata e quindi già stesa, tenetela fino all'ultimo in frigo.<br />
Se fatta da voi, toglietela dal frigo in anticipo e lasciate riprendere elastcità per circa 30 min., poi stendetela su un piano infarinato all'altezza di 1/2 cm. Copritela con la pellicola e rimettete in frigo.<br />
Preparate il ripieno.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Affettate il porro, fate soffriggere nel burro a fuoco medio, sfumate con il vino e per ultima aggiungete la pancetta. Non deve cuocere troppo.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vMQcGdVsjQHW2Luz8ueb_5bPnRbLegtEeYkQi17qOHC59QS_wob3xrJYjXRbssc-9r4Vsq5wiSEEcLxKzcLoskLWdm8wcyqQTUYj0kkZFaLfjcYrYNSlWSL7ia-HpKd5Oq2VRvanAoi3/s1600/DSCN6551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vMQcGdVsjQHW2Luz8ueb_5bPnRbLegtEeYkQi17qOHC59QS_wob3xrJYjXRbssc-9r4Vsq5wiSEEcLxKzcLoskLWdm8wcyqQTUYj0kkZFaLfjcYrYNSlWSL7ia-HpKd5Oq2VRvanAoi3/s400/DSCN6551.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Imburrate e infarinate 16-18 formine per i muffin o di quelli usa e getta in alluminio.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Togliete la pasta brisè dal frigo, bucatela molto bene con i rebbi della forchetta, ritagliate i cerchi che serviranno come base per ogni formina - calcolate 4 cm in più della grandezza delle formine necessari per foderare le pareti.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBzxbBZ8Dar066U1CfSqtOY56B4P8N7TzTalGA2UDYO7H_evjYxNhodpFsMqw4nyF1TPZhLMULuwuMFOX-UBkOzgIY00KiCzOjTpKsnWiiHYx_cUWINxoH3zwDTjt0cM4Ej4SHvQ_J7Nc/s1600/DSCN6559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBzxbBZ8Dar066U1CfSqtOY56B4P8N7TzTalGA2UDYO7H_evjYxNhodpFsMqw4nyF1TPZhLMULuwuMFOX-UBkOzgIY00KiCzOjTpKsnWiiHYx_cUWINxoH3zwDTjt0cM4Ej4SHvQ_J7Nc/s400/DSCN6559.JPG" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Rivestite le formine di pasta brisè faccendola aderire bene al fondo e alle pareti. Riponete per ultima volta in frigo.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Intanto sbattete le uova con il sale, aggiungete la panna e il latte, regolate gli aromi, aggiungete il Guyère.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Appena la brisè si è rappresa farcite le formine con il ripienno di pancetta e distribuite sopra il composto di panna e formaggio.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcU3o8QxdcpfyeBPS75rhXAsw_C3BmjCva9Dbn7TWUhRs2GXg0kJKbw9eIQcQVD2_GUtAcsIlrmWRDR974MLPA3LAjHPXesJm77W9XFNCvrgG253SpkxNuz6PRwm9THG2OdRSdNmiEsFY/s1600/DSCN6555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcU3o8QxdcpfyeBPS75rhXAsw_C3BmjCva9Dbn7TWUhRs2GXg0kJKbw9eIQcQVD2_GUtAcsIlrmWRDR974MLPA3LAjHPXesJm77W9XFNCvrgG253SpkxNuz6PRwm9THG2OdRSdNmiEsFY/s400/DSCN6555.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Infornate in forno preriscaldato a 180°C per 20 min. Se usate le formine in silicone i tempi si allungano un pò.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sfornate, lasciate riposare un pò e trasferite sulla grata dei biscotti.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Potete servirle con i porottini di carta colorata e così gli invitati potranno degustarle anche senza posate.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMb0O4tx9nm30omknlwAlzW1MnO_7TeNtYsDeFqGdB86mEr6iLZjK2i6KkPeXdCmNPqWsN0BPq9DEddAmU4zxmHwtvXonr5IyV1TbeSRu1Z2FcncqVMvdO9S8vbK3hIHrKpyAWuLaVRn8/s1600/DSCN6556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMb0O4tx9nm30omknlwAlzW1MnO_7TeNtYsDeFqGdB86mEr6iLZjK2i6KkPeXdCmNPqWsN0BPq9DEddAmU4zxmHwtvXonr5IyV1TbeSRu1Z2FcncqVMvdO9S8vbK3hIHrKpyAWuLaVRn8/s400/DSCN6556.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Se invece optate per la torta grande, una volta tiepida, tagliatela a fette e servite ogni fetta nel tovagliuolo a triangolo.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrtxJ8cArux70bxK147DushN94PKCuuuYoEEqM1b55NrBteY2c69gmGuWii4sMXNM-2LK9udDHZ1dZxv8gzW0tFaI75QpDtBYAgAnClc5uns1UZ5NezW0ZFiEi_nUShTlh3T6K16vXwJV/s1600/DSCN6566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrtxJ8cArux70bxK147DushN94PKCuuuYoEEqM1b55NrBteY2c69gmGuWii4sMXNM-2LK9udDHZ1dZxv8gzW0tFaI75QpDtBYAgAnClc5uns1UZ5NezW0ZFiEi_nUShTlh3T6K16vXwJV/s400/DSCN6566.JPG" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mancano le foto del resto del menu, ma non potevamo non fotografare le due "Pavlova" per la conclusione del pranzo e la splendida composizione che mi ha regalato Giovanni!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><img height="60" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMb0O4tx9nm30omknlwAlzW1MnO_7TeNtYsDeFqGdB86mEr6iLZjK2i6KkPeXdCmNPqWsN0BPq9DEddAmU4zxmHwtvXonr5IyV1TbeSRu1Z2FcncqVMvdO9S8vbK3hIHrKpyAWuLaVRn8/s320/DSCN6556.JPG" style="filter: alpha(opacity=30); left: 485px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 2076px; visibility: hidden;" width="96" /><em>Buone feste a tutti!</em>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com16tag:blogger.com,1999:blog-3415634144686318538.post-23946417050125570452010-11-21T14:08:00.001+01:002010-11-21T14:11:42.229+01:00Ventaglio Menta&Cioccolato<em>E' una crostata al cacao e crema pasticcera alla menta - è abbastanza facile e di grande effetto, regalo per il compleanno di un'amica nonché mamma di uno dei <a href="http://dallacucinait.blogspot.com/2010/07/delizie-al-doppio-cioccolato.html">Piccoli Pasticceri</a>. Sia il gusco della torta che la crema si possono preparare in anticipo e assemblare in un secondo momento.</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYS-gqFAn_3mIHsTl7939d5jNlIwNOM6X2jfLxgSp-1seSaxTAuFXYRj8CfdUFXEmlKNWpytuF8zURYaRqH-fsCnoT24QzcQGj1hIBdZP_oz1H4Xp0mZWfnCNXdByC0jy38mI-6VzzLi4/s1600/DSCN6292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYS-gqFAn_3mIHsTl7939d5jNlIwNOM6X2jfLxgSp-1seSaxTAuFXYRj8CfdUFXEmlKNWpytuF8zURYaRqH-fsCnoT24QzcQGj1hIBdZP_oz1H4Xp0mZWfnCNXdByC0jy38mI-6VzzLi4/s400/DSCN6292.JPG" width="400" /></a></div><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>per la pasta frolla</u></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>220 gr. farina</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>30 gr. cacao amaro</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>100 gr. zucchero</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>150 gr. burro a pomata</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>2 tuorli (medi)</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>scorza gratuggiata di limone</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>vaniglia o zucchero vanigliato</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">forma a cerniera 24-26 cm</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9cL3FaxhSdPMbNs1-lUEgQQmwtbybx_P_2yXUtDePNt-qTrtwUrGkBlWq8BpzZNrTEop5Sv5FNwU_uvXw8MJlFnX_L2-aQJmyIzs-BA65ZXgpvScEGgZG2YG7WTdlnIcRFfFWqat458VY/s1600/DSCN6281.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9cL3FaxhSdPMbNs1-lUEgQQmwtbybx_P_2yXUtDePNt-qTrtwUrGkBlWq8BpzZNrTEop5Sv5FNwU_uvXw8MJlFnX_L2-aQJmyIzs-BA65ZXgpvScEGgZG2YG7WTdlnIcRFfFWqat458VY/s320/DSCN6281.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>per la crema</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>400 ml. latte</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>100 ml. sciroppo di menta</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>4 cucchiai di zucchero</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>5 tuorli</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>scorza di limone a strisce</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>stecca di vaniglia</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_NF_o6qJifxtGTE5vQBDviCOcO_ptK_LSBzxHSu77mfpdR7RCpcZMEgNi_no9SDQkVH78EyJd9t3ZmwexMV7i0zbrFL4nMDVapgRHR8bBXhJVR0IIARbxn5Wegc_tYxkQ4OmWugFGORw/s1600/DSCN6284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_NF_o6qJifxtGTE5vQBDviCOcO_ptK_LSBzxHSu77mfpdR7RCpcZMEgNi_no9SDQkVH78EyJd9t3ZmwexMV7i0zbrFL4nMDVapgRHR8bBXhJVR0IIARbxn5Wegc_tYxkQ4OmWugFGORw/s320/DSCN6284.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><u>per il ventaglio </u><br />
<strong>100 gr. cioccolato fondente 50%</strong><br />
<strong>1 noce di burro</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2Hl5ZZm1ShjUrJIVOEo_RkcWY2tkPW8RzFh3UcKjnAe15QMcvDOcmhIl1uY7uklwBshI4L2Ubh0YKOzrde0f0DOxgx0_da-ruWAE8oUPavMwialLpUjTc_fR3FNliKP-HXbugeOaK0mO/s1600/DSCN6287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2Hl5ZZm1ShjUrJIVOEo_RkcWY2tkPW8RzFh3UcKjnAe15QMcvDOcmhIl1uY7uklwBshI4L2Ubh0YKOzrde0f0DOxgx0_da-ruWAE8oUPavMwialLpUjTc_fR3FNliKP-HXbugeOaK0mO/s320/DSCN6287.JPG" width="320" /></a></div><br />
<u>per la decorazione</u><br />
<strong>menta fresca</strong><br />
<strong>zucchero a velo</strong><br />
<strong>cacao amaro</strong><br />
<strong>pochissimo latte</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7fQzPbso9eOLMYTVdBxwA3Z1wXkfbZ0FT0gaSu0oPGmEvLaHfM8d-xPaO9ygW_UO8xlKtSFt6W9xRct64ksS3y_Mbbh8P2Psg8cUhahvtMbLKpdPw0Jsk2cWbYavug8e2M6Nw-k7XbEfL/s1600/DSCN6289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7fQzPbso9eOLMYTVdBxwA3Z1wXkfbZ0FT0gaSu0oPGmEvLaHfM8d-xPaO9ygW_UO8xlKtSFt6W9xRct64ksS3y_Mbbh8P2Psg8cUhahvtMbLKpdPw0Jsk2cWbYavug8e2M6Nw-k7XbEfL/s320/DSCN6289.JPG" width="320" /></a></div><br />
Preparate <u><strong>la pasta frolla</strong></u> con gli ingredienti indicati senza maneggiarla troppo tra le mani, avvolgete nella pellicola e lasciate raffreddare almeno un paio di ore in frigorifero.<br />
Stendete la pasta con il matarello, infarinando sempre ma con poca farina il piano di lavoro, rivestite la tortiera, livellate i bordi e bucate tutta la superficie (pareti comprese) con la forchetta - fitto-fitto. Così faccendo evitate che si gonfi durante la cottura.<br />
Infornate a 180°C per 30 minuti circa.<br />
Lasciate raffreddare un pò e togliete dalla forma.<br />
<br />
Per <u><strong>la Crema</strong></u> lavorate con la frusta i rossi con lo zucchero fino ad ottenere una spuma bianca.<br />
Preparate un recipiente freddo e pulito (una teglia, per esempio) che vi servirà per raffreddare la crema.<br />
Fate bollire il latte con lo sciroppo di meta, le striscoline di scorza di limone, la vaniglia. Quando bolle, togliete questi ultimi.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BnqCehQaN5dynC64xyBn4YXTIsKZIzJ5Z7UO15PImqO7mIdW6xhD-1LVZt2dA4dV2K64Jp2XVQ2Le4_6PRkwJJ9ckVSGMOlyVX_yK9NfTLO1VjMvCQsXMir5tCx8lzNEVMmDP_1emJqC/s1600/DSCN6291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BnqCehQaN5dynC64xyBn4YXTIsKZIzJ5Z7UO15PImqO7mIdW6xhD-1LVZt2dA4dV2K64Jp2XVQ2Le4_6PRkwJJ9ckVSGMOlyVX_yK9NfTLO1VjMvCQsXMir5tCx8lzNEVMmDP_1emJqC/s320/DSCN6291.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Versate un paio di mestoli di latte caldo nella crema dei rossi d'uovo, poi tutto in una volta versate i tuorli allugati nel latte a bollore. Girate in continuazione per rendere la crema liscia, sarà pronta in pochi minuti: 3-4 e diventa subito densa. Trasferita nella teglia fredda e copruitela subito con la pellicola a contatto - così da evitare che si formi la pellicina sopra. Lasciatela al fresco fino a quando vi serve. Di solito da queste quantità si ricava crema abbondante, avanzerà per per latre prepazioni.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Per fare <u><strong>il ventaglio</strong></u> fate sciogliere il cioccolato e il burro a bagnomaria poi spalmate uno strato largo sulla carta da cucina. Quando incomincia ad indurirsi tagliate a triangoli. Come farelo potete vedere nel dettaglio <a href="http://trydiani.blogspot.com/search/label/%D1%88%D0%BE%D0%BA%D0%BE%D0%BB%D0%B0%D0%B4">qui</a>. Io ho aggiunto alcune foglioline fresche che si sono incorporate nelle tavolette del ventaglio.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3zQpTyyovP2jg1Inwj836HpOHV6dZOcqtq3Cp2UeCKWwvwfMYAHlcAMy8PUTx8Zs-rE8Ak5zE5vPxyIxSCUJnj0aJcliWQbNQRCvWOsbwpdaf3kcppWsVoDAYtSjCfwJxOVnmtAvzIfz/s1600/DSCN6294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3zQpTyyovP2jg1Inwj836HpOHV6dZOcqtq3Cp2UeCKWwvwfMYAHlcAMy8PUTx8Zs-rE8Ak5zE5vPxyIxSCUJnj0aJcliWQbNQRCvWOsbwpdaf3kcppWsVoDAYtSjCfwJxOVnmtAvzIfz/s400/DSCN6294.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u><strong>La composizione</strong></u></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">siccome la frolla è molto friabile - meglio farla alcune ore prima. Distribuite la crema, lisciate la superficie, distribuite le piastre del ventaglio e intermezzate con rametti di menta appena bagnata nel latte e spolverizzata di zucchero a velo o cacao amaro. In questo modo rimarrà fresca per alcune ore.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Auguri!</em></div></div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com13tag:blogger.com,1999:blog-3415634144686318538.post-39991823515356980132010-10-31T10:51:00.002+01:002011-02-20T10:51:29.742+01:00Biscotti-Ragnatele di zucca<em>Ecco di nuovo la Pasticceria dei Piccoli al lavoro. Per Halloween abbiamo preparato <a href="http://dallacucina.blogspot.com/2010/10/blog-post_30.html">i Fantasmini</a> e i <a href="http://tanitaang.blogspot.com/2008/09/blog-post_21.html">biscotti con la ragnatela</a>. Per misurare gli ingredienti abbiamo usato il set di misurini americani che hanno un contenitore per ogni quantità. In mancanza potete usare i vasetti dello yogurt.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HQvAnlTcmsd9rG26zB_bcPb2RlY8ulUbdgfIjl9dG6XOR16PZaAXsr63eTEPGIryrKpM9T3Qe1UZsBL-Mb2rkXPy2roxdM90UXYTh5QrbeHsVNxglct7t1LY-niRsrc2EQWfXuzLE-64/s1600/BiscottiZucca01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HQvAnlTcmsd9rG26zB_bcPb2RlY8ulUbdgfIjl9dG6XOR16PZaAXsr63eTEPGIryrKpM9T3Qe1UZsBL-Mb2rkXPy2roxdM90UXYTh5QrbeHsVNxglct7t1LY-niRsrc2EQWfXuzLE-64/s320/BiscottiZucca01.jpg" width="320" /></a></div><strong><em><u>Per i biscotti</u></em></strong><br />
<strong>2 1/2 tazzine di farina</strong><br />
<strong>1 cucchiaino bicarbonato di sodio</strong><br />
<strong>1 cucchiaino cannella</strong><br />
<strong>1 cucchiaino di zucchero vanigliato</strong><br />
<strong>1/2 cucchiaino di noce moscata</strong><br />
<br />
<strong>1/2 tazzina di burro a pomata</strong><br />
<strong>1 1/2 tazzine di zucchero</strong><br />
<strong></strong><br />
<br />
<strong>1 tazzina di purea di zucca (polpa cotta in precedenza al forno o al vapore)</strong> <br />
<strong>1 uovo</strong><br />
<br />
<em><u><strong>Per la dezorazione</strong></u></em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>glassa di cioccolato o di zucchero</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lavorate il burro e lo zucchero fino ad ottenere una crema soffice.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mischiate gli ingredienti secchi e aggiungeteli un pò alla volta alla crema di burro.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Aggiungete la zucca e l'uovo e lavorate fino ad ottenere un composto omogeneo.</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRiKWBIa_L5aPw3Zq26FzOw30Bq7TQiUGfCuSbXB272Z7sdMmfl-XEt1nSNwCqbUrwDS0NhPO9F7dcO8UEeuKP7EDpsPY4CBetrctjZr1qqBjvpXMsKjJemfDqb-oGwIP4ytupVRqmqvV/s1600/DSCN6326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRiKWBIa_L5aPw3Zq26FzOw30Bq7TQiUGfCuSbXB272Z7sdMmfl-XEt1nSNwCqbUrwDS0NhPO9F7dcO8UEeuKP7EDpsPY4CBetrctjZr1qqBjvpXMsKjJemfDqb-oGwIP4ytupVRqmqvV/s200/DSCN6326.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyUiLuD85YrpYPhVACESCz1qJg3eO1W4pZ7ntApTFMC7Ucgh0KIyk_-dsCvIvPsKlrX20fjHrxCywrCUAz3XVuYPyNcTysSeG56pLBCkDDpm9Vb5g4wFGlu0ERBxHAyA0FrB3hl_RVYfO/s1600/DSCN6321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyUiLuD85YrpYPhVACESCz1qJg3eO1W4pZ7ntApTFMC7Ucgh0KIyk_-dsCvIvPsKlrX20fjHrxCywrCUAz3XVuYPyNcTysSeG56pLBCkDDpm9Vb5g4wFGlu0ERBxHAyA0FrB3hl_RVYfO/s200/DSCN6321.JPG" width="150" /></a></div>Con l'aiuto di un cucchiaio disponete dei dischi sulla carta da forno.<br />
Infornate a 175°C per 15 minuti.<br />
Lasciate raffreddare sulla grata per i biscotti e decorate.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMoLdEnmsb0UEleEMbjiO8i976hzpm9efo-AI2-tY0MU1jCr6fnwJDj-xSrDN1M4kTwVax2ff7Kjyyhyphenhyphentrfm6qVFzRh99s9KjmkvNG4xRuF8F_mUqfeCffmrui-0G2fmUJJ8QKxLea7BE/s1600/BiscottiZucca02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMoLdEnmsb0UEleEMbjiO8i976hzpm9efo-AI2-tY0MU1jCr6fnwJDj-xSrDN1M4kTwVax2ff7Kjyyhyphenhyphentrfm6qVFzRh99s9KjmkvNG4xRuF8F_mUqfeCffmrui-0G2fmUJJ8QKxLea7BE/s200/BiscottiZucca02.jpg" width="200" /></a></div>Il divertimento è assicurato!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipO9gYd7ymhIbcRepZX7fk1dEddQJ2UKpelm2k1GGi5baxnFXRXnud-iYks_WLXBNhEY4gKhMMjX_HVw-Tqp6Br_iXv5zVthQQ730qStrUPubqJg1k8IcsyZdU_vgOxmGfeQBfa1K_9yA8/s1600/HalloweenCollage02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipO9gYd7ymhIbcRepZX7fk1dEddQJ2UKpelm2k1GGi5baxnFXRXnud-iYks_WLXBNhEY4gKhMMjX_HVw-Tqp6Br_iXv5zVthQQ730qStrUPubqJg1k8IcsyZdU_vgOxmGfeQBfa1K_9yA8/s400/HalloweenCollage02.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com7tag:blogger.com,1999:blog-3415634144686318538.post-51729647510584388372010-10-27T15:22:00.002+02:002010-10-27T18:14:17.776+02:00Dolce Emilia... in salsa piccante<em>Una torta dai gusti classici, ma decisi. Piccante ed intrigante come la mia amica Emilia che compie gli anni in ottobre.</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qesoNHSiuSWngWvVGEs4rK6owYqO8t1Jyeb1jI03VY-x2rvsV1xnYFWgakFJiI32UhxkpV-Ps1wjEFq9DoKjlgFYMIcwW6hsDjV_2Wg65XPYLQGbcWbfy_b_hjKDlxu8IyF90OYMmABY/s1600/DolceEmilia02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qesoNHSiuSWngWvVGEs4rK6owYqO8t1Jyeb1jI03VY-x2rvsV1xnYFWgakFJiI32UhxkpV-Ps1wjEFq9DoKjlgFYMIcwW6hsDjV_2Wg65XPYLQGbcWbfy_b_hjKDlxu8IyF90OYMmABY/s320/DolceEmilia02.jpg" width="320" /></a></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>tempi e ingredienti per una tortiera a cerniera, diametro 28 cm </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>300 gr. cioccolato extrafondente (51%) -</strong> io ho usato le tavolette <strong>"Emilia" di Zaini</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>125 gr. burro</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>150 gr. zucchero</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>6 uova medie</strong></div><strong>6 cucchiai di grappa bianca</strong><br />
<strong>1/2 cucchiaino di peperoncino in polvere</strong><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>burro e farina</strong> per la teglia<strong> </strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>cacao amaro</strong> per la decorazione (sempre <strong>"Emilia" di Zaini</strong>)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6sSqHbUPVHqMcuK5IQHqCDN4O_yEf1kq1ev81MCkJ-9awXtK4irtui14PjP2AgPBQpgyXoLnKk7L11CwN1FUx9PAhYQiH0krpSOXKOOlEirRVZfRhBWbJjNMuTV4_e_73n6oy4Htp0nc/s1600/DSCN6189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6sSqHbUPVHqMcuK5IQHqCDN4O_yEf1kq1ev81MCkJ-9awXtK4irtui14PjP2AgPBQpgyXoLnKk7L11CwN1FUx9PAhYQiH0krpSOXKOOlEirRVZfRhBWbJjNMuTV4_e_73n6oy4Htp0nc/s320/DSCN6189.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sciogliete il cioccolato insieme al burro in un pentolino a bagnomaria. Lascaitelo intiepidire appena perchè non cuocia le uova.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lavorate con la frusta i rossi con 100 gr. di zucchero.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Versate il cioccolato nei rossi faccendo attenzione che il pentolino del bagnomaria sia asciutto.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Incorporate la grappa (che renderà più morbido il composto) e il peperoncino.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Per ultimi incorporate gli albumi montati a neve con i restanti 50 gr. di zucchero.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Trasferite nella tortiera ben unta e infarinata e infornate a 180°C per 30 minuti, abbassate a 120°C e fate cuocere per altri 10 minuti.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Qo3Qcur2wZcW1gwtDR1xCtN9bPXLWIinWMGibzxpbrPwrGSo43VPtpKn0LK1dkHCGu9spKUMD41xZrnxZFIbhJbBIiDujqKiZhLklvl1ri7dA0uZXsUiM2W4XmhzzgLdktPJXMmn7VKE/s1600/DSCN6198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Qo3Qcur2wZcW1gwtDR1xCtN9bPXLWIinWMGibzxpbrPwrGSo43VPtpKn0LK1dkHCGu9spKUMD41xZrnxZFIbhJbBIiDujqKiZhLklvl1ri7dA0uZXsUiM2W4XmhzzgLdktPJXMmn7VKE/s320/DSCN6198.JPG" width="320" /></a></div>Lascaite riposare la torta 5-10 minuti e trasferite sul piatto da portata.<br />
Per la decorazione fate una spolverata spessa di cacao amaro.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvATSjF4rM69uQ-ET4VycHFv-EhVObJzJBVaAi3oYSOVRzhRz565rJIZ6elIQ-T0MBE9AQEbweBzDUtLx7IEWAyA3vx9CMQO1SUJFwobpcFPxcDOqscW4gh53HVluCu_gsgA1BQctz47B/s1600/DSCN6214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvATSjF4rM69uQ-ET4VycHFv-EhVObJzJBVaAi3oYSOVRzhRz565rJIZ6elIQ-T0MBE9AQEbweBzDUtLx7IEWAyA3vx9CMQO1SUJFwobpcFPxcDOqscW4gh53HVluCu_gsgA1BQctz47B/s320/DSCN6214.JPG" width="320" /></a></div><br />
Servite dopo alcune ore, meglio ancora il giorno dopo quando si sarà formata una crosticina croccante in superficie e il cuore morbido all'interno.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBb7VsRfROLALaag4Jx2Im_5MIgjXhXEjLEHYH-k1v6ALlW3ZEHm0vADCeGdEoyCbIcdmuiM68fEaLy1cZpGB789vFlK0vkTXGfjqHl_niCjzb4SYGCc6AJYFxQHC8srBvnxzREnVFwLJ/s1600/DolceEmiliaCollage01+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBb7VsRfROLALaag4Jx2Im_5MIgjXhXEjLEHYH-k1v6ALlW3ZEHm0vADCeGdEoyCbIcdmuiM68fEaLy1cZpGB789vFlK0vkTXGfjqHl_niCjzb4SYGCc6AJYFxQHC8srBvnxzREnVFwLJ/s320/DolceEmiliaCollage01+.jpg" width="320" /></a></div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com8tag:blogger.com,1999:blog-3415634144686318538.post-27574563682453391172010-10-22T16:20:00.003+02:002010-10-23T20:13:23.998+02:00Oggi: Risotto alle quaglie<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvF6xWTHHquh5ggSYWxWJHNLmAmuc9jxL6Sv57eeRP4f3E6Ob0wiC2O8Lf3qR9DT_X7AYC0CVVjJBxrb8hVc4Rm_Cdtjr5PS6hgct5YOfCzQO1nBKJA3vUNdJGrrh0lOw7vCpcHjx4Jfwn/s1600/RisottoQuaglie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvF6xWTHHquh5ggSYWxWJHNLmAmuc9jxL6Sv57eeRP4f3E6Ob0wiC2O8Lf3qR9DT_X7AYC0CVVjJBxrb8hVc4Rm_Cdtjr5PS6hgct5YOfCzQO1nBKJA3vUNdJGrrh0lOw7vCpcHjx4Jfwn/s400/RisottoQuaglie.jpg" width="343" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Quanto bello e ricco è il primo autunno... Si possono fare ancora piatti quasi estivi e incominciano quelli invernali. Con le prime giornate un pò fredde - ci sta benissimo un risotto forte come quello alle quaglie. Non è per niente difficile e dà molta soddisfazione al palato.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPbfION4d05IcjmLKpMZYY4xfsSjltZCKEGGAXUJBFRwlcIUe3wKwq4-_SIdX1q0lpaQo6k7N4KaizVjhs-xbDuVCmYUM8ofjvQCb5sV_AVNBigyPR_WZJ6eiTz9vvtyb-Xu3E4HYNiIA/s1600/DSCN6143.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPbfION4d05IcjmLKpMZYY4xfsSjltZCKEGGAXUJBFRwlcIUe3wKwq4-_SIdX1q0lpaQo6k7N4KaizVjhs-xbDuVCmYUM8ofjvQCb5sV_AVNBigyPR_WZJ6eiTz9vvtyb-Xu3E4HYNiIA/s200/DSCN6143.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><u>per il sugo</u></em></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>4 quaglie</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>50 gr. pancetta a cubetti</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>olio extravergine</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1/2 bicchiere di vino rosso</strong> (dell'ottimo vino che accompagnerà poi il pasto)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>sale, pepe</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkmuYiFN-LBLNBev52BXf_hnR29KsW7M_pAQ-_zkga6BPfI8g3Bf5SFmRVgpkWQY7SjZnyhaG3P7KDgyhjAgA0B005SUCDp5SKLnqsXh_BKnl-8GbZc3Y0RYyRxD664IJN_L0FdyadlEk/s1600/DSCN6146.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkmuYiFN-LBLNBev52BXf_hnR29KsW7M_pAQ-_zkga6BPfI8g3Bf5SFmRVgpkWQY7SjZnyhaG3P7KDgyhjAgA0B005SUCDp5SKLnqsXh_BKnl-8GbZc3Y0RYyRxD664IJN_L0FdyadlEk/s200/DSCN6146.JPG" width="200" /></a></div><em><u>per il risotto</u></em><br />
<strong>350 gr. riso carnaroli</strong><br />
<strong>olio extravergine</strong><br />
<strong>soffritto di cipolla, carota e sedano</strong><br />
<strong>brodo q.b.</strong><br />
<strong>pistilli di zafferano</strong><br />
<strong>40 grammi di burro morbido</strong><br />
<strong>parmigiano grattugiato</strong><br />
<strong>sale</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT8ZtXHQ7fjUX55yiIhLTyvcgwo5snHaoHbUCqMFAvRRGT9hfCCHO9lKeQPlsM0yCEEjUBcegpoB3q050_vfv_ViYxgR0JCT7JhyxdB-suaVU0jHhooxH1f6jHeYQgxRWmTn675MLd_24/s1600/DSCN6152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT8ZtXHQ7fjUX55yiIhLTyvcgwo5snHaoHbUCqMFAvRRGT9hfCCHO9lKeQPlsM0yCEEjUBcegpoB3q050_vfv_ViYxgR0JCT7JhyxdB-suaVU0jHhooxH1f6jHeYQgxRWmTn675MLd_24/s320/DSCN6152.JPG" width="320" /></a></div><br />
Fiammeggiate, lavate e asciugate le quaglie. Legatele con lo spago per tenerle compatte durante la cottura. Rosolatele bene a fuoco medio-alto in poco olio a cui avete aggiunto la pancetta. Quando sono ben rosolate da tutte le parti sfumate con il vino, abbassate la fiamma e fate cuocere coperto per 45-55 minuti circa. A cottura ultimata separate le coscette di 2 quaglie e tenetele da parte per la decorazione finale, disossate le altre.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ez0SzLgy2dfHXrPNrPa8Qcca9MgrCdMKWR4P8QA-VXsJ7d_LKxJFzbex04vc-lqsE8rlNs6VZNAMcjD9DinVrQnLRgV0SQ2qw1tqmrbettPzwwbQY5QW_lJVDJ3b7j6e6XdHs_MiVnmk/s1600/DSCN6156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ez0SzLgy2dfHXrPNrPa8Qcca9MgrCdMKWR4P8QA-VXsJ7d_LKxJFzbex04vc-lqsE8rlNs6VZNAMcjD9DinVrQnLRgV0SQ2qw1tqmrbettPzwwbQY5QW_lJVDJ3b7j6e6XdHs_MiVnmk/s320/DSCN6156.JPG" width="320" /></a></div><br />
Avviate il risotto soffriggendo la cipolla, la carota e il sedano tagliati finemente. Aggiungete le quaglie disossate e portate a cottura per 15-18 minuti usando del brodo caldo. Alla fine aggiungete lo zafferano e una noce di burro per mantecare bene il risotto, spegnete il fuoco, distribuite altri fiocchi di burro e cospargete abbondantemente con il formaggio. Coprite e lasciate riposare 3-4 minuti.<br />
Servite decorando con le coscette tenute da parte e una generosa spolverata di parmigiano.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVunv7hKgbMTBB_SULOQmPnFRqDAFx9gt6o4hsAiZq43yEUEHAeCg51kkGD3W5VzPviekifnRpAvnWDA9-VOukjrUh6uQkX3383nrHiyhnPnCYO0jHGm7wIDotUvpC4PyJVoqbUmNH7SEL/s1600/RisottoQuaglieCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVunv7hKgbMTBB_SULOQmPnFRqDAFx9gt6o4hsAiZq43yEUEHAeCg51kkGD3W5VzPviekifnRpAvnWDA9-VOukjrUh6uQkX3383nrHiyhnPnCYO0jHGm7wIDotUvpC4PyJVoqbUmNH7SEL/s320/RisottoQuaglieCollage.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Un buon pranzetto! Sembrava avessimo anticipato le feste di Natale!</em></div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com7tag:blogger.com,1999:blog-3415634144686318538.post-5303402327785999992010-10-20T12:34:00.002+02:002010-10-25T14:29:04.076+02:00Zucca ripiena<em>Una ricetta con ingredienti poveri che mi ha conquistato appena l'ho </em><a href="http://fedorcka.blogspot.com/2010/10/blog-post_11.html"><em>vista</em></a><em> e ancora di più realizzandola. Zucca cotta al forno e ripiena o con i soli fagioli o con lo spezzettino, oppure con tutte e due. </em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4F9f5mvVrRoe5d_XOk7NX1hVSH4hu-rdcmXIc2Cc3dJ93gC_2CgQ1297H1twbYs-YEjMV1a4Y6MZFf9OZExwptQZZLaiu0Brs2hZdXWLsVhv5eeo4mKCUi_5wI0MXTw6IR95mjl9rXbZ/s1600/ZuccaRipiena00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4F9f5mvVrRoe5d_XOk7NX1hVSH4hu-rdcmXIc2Cc3dJ93gC_2CgQ1297H1twbYs-YEjMV1a4Y6MZFf9OZExwptQZZLaiu0Brs2hZdXWLsVhv5eeo4mKCUi_5wI0MXTw6IR95mjl9rXbZ/s320/ZuccaRipiena00.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1 zucca mantovana</strong> (grandezza quanto 1 pentola in ceramica) <strong>3-5 kg</strong></div><strong>fagioli all'uccelletto</strong><br />
<strong>spezzattino di cosciotto di maialino</strong><br />
<strong>olio extravergine</strong><br />
<strong>sale</strong><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Tagliate solo il coperchietto della zucca, svuotatela dai semi aiutandovi con un grosso cucchiaio. Massaggiatela con olio e sale, copritela con il suo "coperchio" e infornate in forno preriscaldato a 225°C per 1 ora circa ( tempi e temperatura per forno ventilato, la teglia messa a metà altezza). Dopo i primi 30 minuti coprite il "coperchio" della zucca con l'alluminio per evitare che si brucci. Non superate i 55-60 minuti di cottura se no dopo potrebbe sfaldarsi e perdere la forma.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9yZbhg6Nz9hxncXTf-s_wl9X60dYS6E78jTYU0-3JrQR2D5cz9y1HLtbO1N92RpIn8ARtru7mXVDbsA26UMUqHZJwF61B_LZcj07VcV4Y5Gc2w3qpAOXv6yAonDq84znCWkwteHf_2a49/s1600/DSCN6041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9yZbhg6Nz9hxncXTf-s_wl9X60dYS6E78jTYU0-3JrQR2D5cz9y1HLtbO1N92RpIn8ARtru7mXVDbsA26UMUqHZJwF61B_LZcj07VcV4Y5Gc2w3qpAOXv6yAonDq84znCWkwteHf_2a49/s320/DSCN6041.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Togliete dal forno, lasciatela 5-10 minuti scoperta, eliminate con un cucchiaio il liquido che si è formato durante la cottura e riempite la zucca con la farcia scelta. Copritela con il suo coperchio e l'alluminio, infornate per altri 10-15 minuti sempre a 225°C. </div><div class="separator" style="clear: both; text-align: left;">Servite tagliando un pò di zucca delle pareti e un pò del ripieno.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;"><strong>E' davvero squisità - la zucca al forno ha un </strong></span></em><em><span style="color: #741b47;"><strong>altro sapore rispetto alle altre cotture, si sposa benissimo con i fagioli resi piccantini dai peperoncini. </strong></span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;"><strong>La consiglio vivamente a tutti e non è neanche difficile da preparare.</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><strong><u>Per i fagioli all'uccelletto:</u></strong></em></div><div class="separator" style="clear: both; text-align: left;"><strong>250 gr. borlotti o fagioli bianchi</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>1 cipolla</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>2 carote</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>rosmarino</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>2 peperoncini secchi</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>olio extravergine</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>sale grosso</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>1 scatola di polpa di pomodoro</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6tzzoD8B-TnkLHB5PwdRVYqcZuK1FJehufef5GsTqXJF59_iiglHA32H1NYaLF0z0Ny8GwfY1UWIxV-eHHtKir1WqUQlrlK_sp4TQJ24Bmh8CIw4q9BltarXMyN7YSBOq4Bz8IHyIj0C/s1600/DSCN6017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6tzzoD8B-TnkLHB5PwdRVYqcZuK1FJehufef5GsTqXJF59_iiglHA32H1NYaLF0z0Ny8GwfY1UWIxV-eHHtKir1WqUQlrlK_sp4TQJ24Bmh8CIw4q9BltarXMyN7YSBOq4Bz8IHyIj0C/s200/DSCN6017.JPG" width="200" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Lasciate i fagioli in ammollo per 12 ore, lavateli e avviate la cottura a fuoco bassissimo con cipolla, carota, peperoncini, rosmarino, sale e un giro d'olio. Solo poco prima della fine della cottura aggiungete i pomodori. Lascaite i fagioli piuttosto liquidi.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong><u>Per lo spezzattino:</u></strong><br />
<strong>450 gr. di cosciotto di maialino (carne appena mista, ma non grassa)</strong><br />
<strong>350 gr. cipolla</strong><br />
<strong>1 bicchiere di Martini bianco</strong><br />
<strong>olio extravergine</strong><br />
<strong>sale, pepe</strong><br />
<strong>menta secca</strong><br />
<strong>origano</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvDERhVMEfKyqtlwXk9TE8fJHmQnb6L3g7FK1J_E_jiYWpb9soUp-pDNok9uhpKnwdfnvNbr8QA0N9mXfwSTDxFLBTtzL_T8nA0s6-D-YpCnV-R6rd60D1Q1N_u4f3GMo3B6XmWWuqZ_-/s1600/DSCN6027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvDERhVMEfKyqtlwXk9TE8fJHmQnb6L3g7FK1J_E_jiYWpb9soUp-pDNok9uhpKnwdfnvNbr8QA0N9mXfwSTDxFLBTtzL_T8nA0s6-D-YpCnV-R6rd60D1Q1N_u4f3GMo3B6XmWWuqZ_-/s200/DSCN6027.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Avviate le cipolle con un pò di olio a fuoco medio, coprite e mescolate di tanto in tanto fino a quando si saranno ammorbidite ma non oscurite. Aggiungete la carne, alzate il fuoco e fatela rosolare bene da tutte le parti, regolate sale e pepe. </div><div class="separator" style="clear: both; text-align: left;">Sfumate con il vino, fate e vaporare, abbassate il fuoco e fate cuocere coperto per 1 ora circa. Poco prima di finire la cottura aggiungete le spezzieì Alla fine aggiungete i fagioli regolandovi con i liquidi di cottura.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHgKcH9hEk7JEue1xmo0cI0IMsxkuC3TRljeUOEh3csovMy0A8WJ4gRJFVcrR7e9cswrpY9xJa6hsskfCkdUOJ2qRTDKksutS5wRWFRZiamgZUv_nAt2cP_0ehXx1m0sEVRRxx57gZYEP/s1600/DSCN6051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHgKcH9hEk7JEue1xmo0cI0IMsxkuC3TRljeUOEh3csovMy0A8WJ4gRJFVcrR7e9cswrpY9xJa6hsskfCkdUOJ2qRTDKksutS5wRWFRZiamgZUv_nAt2cP_0ehXx1m0sEVRRxx57gZYEP/s320/DSCN6051.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Riempite la zucca appena tolta dal forno con la farcitura calda, adaggiate il coperchio della zucca senza farlo combaciare perfettamente - così il vapore potrà fuoriuscire.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXixZ9muKgbdACEWDAReurhBa4r99_x7NiLeUaojVTYOrklx1EzFOv4j53Lm9SfG59ls8zgaiut0hDigYYbEWos30pkaVpO3GhLw7yEEJG6V2GK7bcRLkzgBZtJB1532L1Cuu3zZIwZsCK/s1600/ZuccaRipiena01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXixZ9muKgbdACEWDAReurhBa4r99_x7NiLeUaojVTYOrklx1EzFOv4j53Lm9SfG59ls8zgaiut0hDigYYbEWos30pkaVpO3GhLw7yEEJG6V2GK7bcRLkzgBZtJB1532L1Cuu3zZIwZsCK/s320/ZuccaRipiena01.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Da provare</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JqSg8c3pUWUeFWso3Nd5Yl018R1qxW-nReM2-2UqAS1x5Pw1SQOKSafPEAwXkcMeYMTRn7lA806f35vvS_0bjs1D5NtOxWY9sV9wc_NfcWSHXa04fD4e_sSjEvMhxhWEe7T24HbQNdqE/s1600/DSCN6078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JqSg8c3pUWUeFWso3Nd5Yl018R1qxW-nReM2-2UqAS1x5Pw1SQOKSafPEAwXkcMeYMTRn7lA806f35vvS_0bjs1D5NtOxWY9sV9wc_NfcWSHXa04fD4e_sSjEvMhxhWEe7T24HbQNdqE/s320/DSCN6078.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">E' la mia proposta per la raccolta di <a href="http://nontolleroillattosio.blogspot.com/2010/09/ricette-con-la-zucca.html#comment-form">Rebecca</a> "LE RICETTE CON LA ZUCCA"</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><img height="72" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6tzzoD8B-TnkLHB5PwdRVYqcZuK1FJehufef5GsTqXJF59_iiglHA32H1NYaLF0z0Ny8GwfY1UWIxV-eHHtKir1WqUQlrlK_sp4TQJ24Bmh8CIw4q9BltarXMyN7YSBOq4Bz8IHyIj0C/s200/DSCN6017.JPG" style="filter: alpha(opacity=30); left: 538px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1116px; visibility: hidden;" width="96" />Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com6tag:blogger.com,1999:blog-3415634144686318538.post-50302896398740323462010-10-15T12:16:00.004+02:002010-10-16T18:29:25.918+02:00Pane dolce con le uvette<em>Ottimo per la prima colazione o per accompagnare formaggi e salumi. Comodo da fare perchè si può impastare la sera prima e infornare il giorno dopo.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUAuC001chDrBaCZatip64OPII8C0Czy7vTSwUo0LG3x3tigUZkKHihg_L0K6fWNaUqoJY6fpbe5eLP_8b3cG3xfh4tdVEBZPgJzr-xVKTjNMI-iWssKZcq_VCDXTBzdBgDmD7gaeEV9C/s1600/DSCN5955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUAuC001chDrBaCZatip64OPII8C0Czy7vTSwUo0LG3x3tigUZkKHihg_L0K6fWNaUqoJY6fpbe5eLP_8b3cG3xfh4tdVEBZPgJzr-xVKTjNMI-iWssKZcq_VCDXTBzdBgDmD7gaeEV9C/s400/DSCN5955.JPG" width="400" /></a></div><strong>500 gr. farina 0</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>250 ml. acqua tiepida</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1 bustina di lievito in polvere (o 20 gr. lievito di birra fresco)</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1 pizzico di sale</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>2 cucchiai colmi di zucchero</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1/2 bustina di zafferano</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>50-70 gr. uvetta</strong></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0J-ie0TypZPjk_w8Ui2t3t1pT2ki4TVQS_sxiMtoizp98zYWTCM5uAI4BjlhK3iTlD7nOB3-6-A36sUbTUBR6ck1I0PK92yJcJmf20OhW86Ni9RUOIlygQ2VfASn4hiObRtstGxK8D_gK/s1600/DSCN5939.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0J-ie0TypZPjk_w8Ui2t3t1pT2ki4TVQS_sxiMtoizp98zYWTCM5uAI4BjlhK3iTlD7nOB3-6-A36sUbTUBR6ck1I0PK92yJcJmf20OhW86Ni9RUOIlygQ2VfASn4hiObRtstGxK8D_gK/s200/DSCN5939.JPG" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">per la decorazione</div><strong>albume</strong><br />
<strong>granella di zucchero</strong><br />
<strong>spezie</strong><br />
<strong>pinoli o altri gherigli</strong><br />
Fate ammorbidire l'uvetta in un pò d'acqua tiepida per un'oretta circa.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Se lavorate a mano fate una fontana con la farina setacciata, aggiungete il sale e il lievito in polvere. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxEywhWbPugfXqHSy1-lMKuHxqSa54irFhFwDJUxy2tNg5DvWGCccDqjXzyBljeYC99gqzKEBIbLsJE-kLRb8VIYK7_8gXWG6bvId2No1H27mvOV0_1NtseaF6T2NhyphenhyphenqRFENpr69LSkr0/s1600/20100909202945(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxEywhWbPugfXqHSy1-lMKuHxqSa54irFhFwDJUxy2tNg5DvWGCccDqjXzyBljeYC99gqzKEBIbLsJE-kLRb8VIYK7_8gXWG6bvId2No1H27mvOV0_1NtseaF6T2NhyphenhyphenqRFENpr69LSkr0/s320/20100909202945(3).JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sciogliete nell'acqua lo zucchero e lo zafferano e impastate la farina versando il liquido un pò alla volta - da subito otterrete un impasto molto elastico. Aggiungete l'uvetta e lavorate bene per un bel pò fino a quando l'impasto sarà liscio ed ancora più elastico. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ASpYIPcCFh2jI4DoOnf4uhMbcAFu0x15aYRKvJhhyphenhyphenyrLMWaph6U96vSDwL10KBGr9GJHa0DrR0Jo3GLcjS9DoelNXJ2SgtV8oZKQ1DcVKVIk0ttXnqNH9CTw7w7gTQGTDsfrmrSscjLN/s1600/DSCN5974.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ASpYIPcCFh2jI4DoOnf4uhMbcAFu0x15aYRKvJhhyphenhyphenyrLMWaph6U96vSDwL10KBGr9GJHa0DrR0Jo3GLcjS9DoelNXJ2SgtV8oZKQ1DcVKVIk0ttXnqNH9CTw7w7gTQGTDsfrmrSscjLN/s320/DSCN5974.JPG" width="240" /></a></div>Posatelo su un recipiente infarinato, fate una croce sulla superficie per permettere ai gas di lievitazione di fuoriuscire, cospargete con un pò di farina anche di sopra, coprite con la pellicola e lasciate lievitare per 6 ore in frigorifero o 3-4 a temperatura ambiente.</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Formate dei paninetti calcolando 30 gr. per ciascuno, lasciate riposare ancora fino a quando sono raddoppiati. </div>Per la decorazione spennellate con l'albume e cospargete con lo zucchero o cacao. Se usate noci o altra frutta secca - mettetela appena formati i panini e prima della seconda lievitazione - così faccendo i gherigli verranno inglobati nell'impasto e non si staccheranno durante la cottura.<br />
Infornate in forno preriscldato a 180°C per 20-25 minuti. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fonte: lo Chef <a href="http://anticogiorgione.com/">Andrea</a>, Antica Osteria Giorgione (Venezia)</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRDMCwg_sEvLZuZSH_seJm449aNpqTGT69jlIbLr84x3LRm9YMidtP3nKqrLIxFHIN_puqeU6-vMbF8l98JOplcSuzr1q8pktHtlj9sFMOjpH3PQHvULpWis7ZVxlQZl05zXmjuspyn4a/s1600/20100909202835(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRDMCwg_sEvLZuZSH_seJm449aNpqTGT69jlIbLr84x3LRm9YMidtP3nKqrLIxFHIN_puqeU6-vMbF8l98JOplcSuzr1q8pktHtlj9sFMOjpH3PQHvULpWis7ZVxlQZl05zXmjuspyn4a/s320/20100909202835(3).JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Еd eccoli a colazione con la <a href="http://dallacucina.blogspot.com/2010/10/blog-post_16.html">Marmellata di Prugne Speziate</a> che ho imparato <a href="http://labelleauberge.blogspot.com/2010/10/confettura-autunnale.html">qui</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7oszA_ENJ6uWg1-Hyp5K2wGMHks_Hz5X9NWjjGt-AoxeTnWGtO1V7KcHd7ScYnxOTpfVNEtNRiErdZSG-u4FDFXROeooxYbk8-sohAvt-xdO2cgymWczoBZj1Tp6G70IQBW7oFqv1AHp/s1600/DSCN6013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7oszA_ENJ6uWg1-Hyp5K2wGMHks_Hz5X9NWjjGt-AoxeTnWGtO1V7KcHd7ScYnxOTpfVNEtNRiErdZSG-u4FDFXROeooxYbk8-sohAvt-xdO2cgymWczoBZj1Tp6G70IQBW7oFqv1AHp/s320/DSCN6013.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Buon autunno</div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com8tag:blogger.com,1999:blog-3415634144686318538.post-62436588220085794862010-10-03T11:00:00.002+02:002010-10-03T11:39:26.351+02:00Cervo in piazzettaLo incontriamo davanti al negozio di carne lungo la strada 36 che porta verso Lo Spluga, poco dopo Colico.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvLOsvtNBv7wjRSwxkgKcAM7fyPe0yZi4LFnnI1cAxi5DpBenbb4Xbaeq_Hwuu4CYBX9paVez0f-BGp8Ni3tZYAfutAlueSJM6wh36eW-fVWUWxGBfrMdBM1V19fldl0n8DfsnL7J1uPp/s1600/DSC01822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvLOsvtNBv7wjRSwxkgKcAM7fyPe0yZi4LFnnI1cAxi5DpBenbb4Xbaeq_Hwuu4CYBX9paVez0f-BGp8Ni3tZYAfutAlueSJM6wh36eW-fVWUWxGBfrMdBM1V19fldl0n8DfsnL7J1uPp/s400/DSC01822.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Dovevamo provare questa nuova macelleria che ci avevano suggerito ed ecco in piazzetta la vecchia Panda con il trofeo appena conquistato. Mentre il proprietario era andato in Comune a denunciare (come è per legge) la caccia, i compaesani discutevano sovraeccitati la bellezza del giovane cervo- "saranno almeno 160 kg" - dicevano.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sB1liag8Ij55TOQv6uq76p8lmqumKmbfFWSa4DgEh0SXdDdRBcthziFkgafa8Mcohho_kwtR9NRSvdqTLyiD4ZogR37TpAxVrvOyG1W0eroSNiq1knWzAnV1-UZ1T9Ny0wOx5Cv71e8Z/s1600/DSC01818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sB1liag8Ij55TOQv6uq76p8lmqumKmbfFWSa4DgEh0SXdDdRBcthziFkgafa8Mcohho_kwtR9NRSvdqTLyiD4ZogR37TpAxVrvOyG1W0eroSNiq1knWzAnV1-UZ1T9Ny0wOx5Cv71e8Z/s400/DSC01818.JPG" width="400" /></a></div><br />
Dentro la macelleria "La Carne del Contadino" (Via Spluga, Nuova Olonio, Dubino (SO)) continua il solito trantran tra carne, bresaole e formaggi saporitissimi.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtReVeIGBP1L9egKI7qXMXaXQdCLiT0QDDgyyoob61PNQyW7ayrPLFvi72nC4zCXTzqEfG6UYcsKTpZGjvqU_Q2H6l-ahCrytJXNrcr9xOd8NW5G_ZkUsKduYfHS_eUxbU0QXuOcc-V7ko/s1600/20101002094937(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtReVeIGBP1L9egKI7qXMXaXQdCLiT0QDDgyyoob61PNQyW7ayrPLFvi72nC4zCXTzqEfG6UYcsKTpZGjvqU_Q2H6l-ahCrytJXNrcr9xOd8NW5G_ZkUsKduYfHS_eUxbU0QXuOcc-V7ko/s400/20101002094937(2).JPG" width="400" /></a></div><br />
Sulle pareti altri due trofei prestigiosi:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHb8YunxekBKCJhaZCg9MeU5NiTaDmynnD8v_MClUgapwbKyhAQQyl7FXB8Up73fio1tWNJi_bMXnRfK24lz36gQAXqgfsMZ2kPeQBS0hvbovUXHs2YtTCNxsf3RwsPAjEgwULnjFg8iu/s1600/DSC01821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHb8YunxekBKCJhaZCg9MeU5NiTaDmynnD8v_MClUgapwbKyhAQQyl7FXB8Up73fio1tWNJi_bMXnRfK24lz36gQAXqgfsMZ2kPeQBS0hvbovUXHs2YtTCNxsf3RwsPAjEgwULnjFg8iu/s320/DSC01821.JPG" width="320" /></a></div><br />
Il cervo aveva il musino ancora sporco di sangue fresco eppure non ispirava tristezza. La gente del luogo - adulti, bambini, mamme - gli facevano festa ed erano tutti sinceramente contenti che uno di loro era riuscito a catturare un esemplare così bello. Si percepiva l'aria attavica della lotta per la vita e ho pensato che chi manifesta contro la caccia probabilmente non si è mai confrontato con la neve che arriva fino alla cinta, i boschi scivolosi, la legna da spaccare e portare fin casa e la gioia dal procurarsi da mangiare da soli.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3wn1uvONwK2kZI_cSVmNbvpdc2kExNWEq4IIzhOP1ENtddMbgkuZIECuqdMSPF9L0XmTzNiqDMPuCliNZj4wk3Tx6lu5DZHleUCuGWKzBc1ITEB55-D1vazTDhDy8h5P_6lxFGRr82cP/s1600/DSC01824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3wn1uvONwK2kZI_cSVmNbvpdc2kExNWEq4IIzhOP1ENtddMbgkuZIECuqdMSPF9L0XmTzNiqDMPuCliNZj4wk3Tx6lu5DZHleUCuGWKzBc1ITEB55-D1vazTDhDy8h5P_6lxFGRr82cP/s400/DSC01824.JPG" width="400" /></a></div>Poco più avanti, sempre sulla destra in direzione Svizzera, fidatevi dell'insegna "Panificio Pasticceria" - basta entrare nella viuzza in salita ed eccovi davanti alla Pasticceria Scaramellini:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW372MuRmGm5OEZ-ia8ay4Go-GdNzKzXgicQrcLio1sHo39dfIy-URm1FpjPX9m-f6cPBfQVdn-OQ6ooYrZfPu594IUIcCO5ELVqXrFqvWyWlPMZez-6stT-9Ibc0Kft5eB20atLivg0gu/s1600/DSC01827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW372MuRmGm5OEZ-ia8ay4Go-GdNzKzXgicQrcLio1sHo39dfIy-URm1FpjPX9m-f6cPBfQVdn-OQ6ooYrZfPu594IUIcCO5ELVqXrFqvWyWlPMZez-6stT-9Ibc0Kft5eB20atLivg0gu/s320/DSC01827.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">le specialità della zona sono le crostate, la Torta di mele e farina gialla, i Frollini.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ6kpYJku3ctCc8FwVdygJKSdEgVCtwuXGBmaRTWXpCUWTr5qlpuSm7tEKLjXLSZ70A5m1fmEbL52WgPoiIJTIyP7cq-XgRzrEYWnv1zFZoQTSBYG2UAY9xgHazSY4YqMcYWc9FqgjN9g/s1600/DSC01828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ6kpYJku3ctCc8FwVdygJKSdEgVCtwuXGBmaRTWXpCUWTr5qlpuSm7tEKLjXLSZ70A5m1fmEbL52WgPoiIJTIyP7cq-XgRzrEYWnv1zFZoQTSBYG2UAY9xgHazSY4YqMcYWc9FqgjN9g/s400/DSC01828.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">ma non solo</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLaPy90W7km4UiP4zf-Tz4WE9xhRJ9op6WEU6o4sAQXutARZwgTORlhjtbGiUY_cS6_EapkrNmUa-ucqKIrUgFRSk-J0rlQx2b4XovXPcSVfjrhMjfcLNwHcknP4B3XBIx8zh93u5ozlh/s1600/DSC01825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLaPy90W7km4UiP4zf-Tz4WE9xhRJ9op6WEU6o4sAQXutARZwgTORlhjtbGiUY_cS6_EapkrNmUa-ucqKIrUgFRSk-J0rlQx2b4XovXPcSVfjrhMjfcLNwHcknP4B3XBIx8zh93u5ozlh/s320/DSC01825.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyzUdYdAF0jsnqQ3b6AVSahhEldy4g819D6CD5PVPpTgra1984wPTdCgL6KKstsGD-uXcg9XovTWvO9vtal8xe1LS0wjk17hM-zppRb5GlapEEJF4mTjaE31UaS8kjjZSMFpMXw7ChyPy/s1600/DSC01830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyzUdYdAF0jsnqQ3b6AVSahhEldy4g819D6CD5PVPpTgra1984wPTdCgL6KKstsGD-uXcg9XovTWvO9vtal8xe1LS0wjk17hM-zppRb5GlapEEJF4mTjaE31UaS8kjjZSMFpMXw7ChyPy/s320/DSC01830.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Buon weekend </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYQi5BP-JuWN3zJJN87yGS9ekeK92T8CcoG8oGivlpYW_lHw_zoSPJJjiFsSracTGWZvx2KCxob6LTGJCu2U7o2pPVA8Zf_l2q9qVqUOu1UOgLxTc5TIkTiljMjgkl7scLQdNWuNyb7g9/s1600/Immag023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYQi5BP-JuWN3zJJN87yGS9ekeK92T8CcoG8oGivlpYW_lHw_zoSPJJjiFsSracTGWZvx2KCxob6LTGJCu2U7o2pPVA8Zf_l2q9qVqUOu1UOgLxTc5TIkTiljMjgkl7scLQdNWuNyb7g9/s400/Immag023.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com2tag:blogger.com,1999:blog-3415634144686318538.post-50361428871739599842010-09-28T09:58:00.001+02:002010-09-28T09:59:33.014+02:00Caffè Poggi & l'Assenzio<div style="text-align: center;"><span style="color: purple; font-size: large;"><strong>Caffè Poggi... è in realtà un Bar Bianco, a Venezia dal 1919, a due passi da Peggy Guggenheim Collection</strong></span></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlMWibktl1B92ZpZ-08HaO-0sfWpg5hlbd3FoCgh0nFVkGi85Vmr1gThONAKVdPQAEVOwuiHl0qJxpQKp4-pxzrff-QGE748K22bQbVkALfgmEllnaZj6H6z5ikJ1UXFM52f4AHE5jys8/s1600/20100903124837(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlMWibktl1B92ZpZ-08HaO-0sfWpg5hlbd3FoCgh0nFVkGi85Vmr1gThONAKVdPQAEVOwuiHl0qJxpQKp4-pxzrff-QGE748K22bQbVkALfgmEllnaZj6H6z5ikJ1UXFM52f4AHE5jys8/s400/20100903124837(2).JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">e naturalmente vende e serve al banco caffè, tè, ma anche libri in tema</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip35ZemidRGZlUFaW8zgukwFLBk0SEAr4b8a5x2S_1hf709AaGXcMPHFcTEWxodYpjn-UwLm4uFiC1G1YNbJgV-pY8EuDwhtwfBFK_ir9S_6zy-KLWVF1U8kdDqW7v2CgkUVtYeUdpYwYo/s1600/20100903124500(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip35ZemidRGZlUFaW8zgukwFLBk0SEAr4b8a5x2S_1hf709AaGXcMPHFcTEWxodYpjn-UwLm4uFiC1G1YNbJgV-pY8EuDwhtwfBFK_ir9S_6zy-KLWVF1U8kdDqW7v2CgkUVtYeUdpYwYo/s400/20100903124500(9).JPG" width="400" /></a></div>e l'Assenzio in contenitori e quantità enormi<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeRbkjzTmiiLQKgdJ42IWRFb4mohrwNpd2I14OoPz5rWQl56k5SR5W2xek-I1kV48OPJ7Tfhuh6XNiGJSa1_MLDxJ1sMkPgEe1oHv8MgVXCRsxgthLMGLVrjFBYYE_8Wvrnkb4HYqxUtu/s1600/20100903124548(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeRbkjzTmiiLQKgdJ42IWRFb4mohrwNpd2I14OoPz5rWQl56k5SR5W2xek-I1kV48OPJ7Tfhuh6XNiGJSa1_MLDxJ1sMkPgEe1oHv8MgVXCRsxgthLMGLVrjFBYYE_8Wvrnkb4HYqxUtu/s400/20100903124548(3).JPG" width="400" /></a></div>cioccolato e zucchero da tutto il mondo, il pieno assortimento del Leoni, birra Venezia, biscotti di Burano, specialità dolciarie che si trovano solo in questo tipo di negozi.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3m1C5CLNW_kCAfU3i51t6q-s9OyoXEjLezyNPphjfdxgZwzuX3eocc9_6I1A7n0_HMgMuSa0dUYzrN-2a5UWJKWHnqhNMHKFKokYNgyfqQF73wsOKgGmUXJdX80DtfwwlvJAiTkMSM9uS/s1600/20100903124500(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3m1C5CLNW_kCAfU3i51t6q-s9OyoXEjLezyNPphjfdxgZwzuX3eocc9_6I1A7n0_HMgMuSa0dUYzrN-2a5UWJKWHnqhNMHKFKokYNgyfqQF73wsOKgGmUXJdX80DtfwwlvJAiTkMSM9uS/s400/20100903124500(6).JPG" width="400" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O8nRMR2wjB1ACsDE5mt6QxAzIHAd4jXTZSLSpPjnwJJFJDUMAm9sLfPqPF3Sray4kfVWIW0mvdJwnqTAirwUL1dJGMrWYs_I3Nb52YxWywQsOhAB4Rzp5olixoJ3C07IuzV3tt6GWa2Y/s1600/20100903124648(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O8nRMR2wjB1ACsDE5mt6QxAzIHAd4jXTZSLSpPjnwJJFJDUMAm9sLfPqPF3Sray4kfVWIW0mvdJwnqTAirwUL1dJGMrWYs_I3Nb52YxWywQsOhAB4Rzp5olixoJ3C07IuzV3tt6GWa2Y/s400/20100903124648(3).JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">L'attuale proprietario è veneto, vissuto a lungo in Piemonte e da una ventina di anni gesticse questa bottega dal sapore di porto vissuto da secoli nei commerci e tra le culture più diverse.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6UWeZBSIZLJ51El6lpexK0gMoeKxp7AZsooO1CRLNTGSPeVtz5v2hIf_U5lKHglqrNNYSa2PHH3ELbqalKadVKlw7GGIdo2TNlVlHHwJCUy4U5af37wfBcjEKusrGA3CPpbyoDI2XPpE/s1600/20100903125218(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6UWeZBSIZLJ51El6lpexK0gMoeKxp7AZsooO1CRLNTGSPeVtz5v2hIf_U5lKHglqrNNYSa2PHH3ELbqalKadVKlw7GGIdo2TNlVlHHwJCUy4U5af37wfBcjEKusrGA3CPpbyoDI2XPpE/s400/20100903125218(3).JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzRx2BAgig3HTQBTU7TZcHxmHLM-1xAdUxUgIK0F1fWLop4xxkZz0RhbRuewcuOAtZ499ahI1OZEMmSiUkpTqxEIv451QdakWkdtBaBpgQnf1N4TsdwGSXcUNN2zZ5OexVFZfKhJX3cdI/s1600/20100903124438(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzRx2BAgig3HTQBTU7TZcHxmHLM-1xAdUxUgIK0F1fWLop4xxkZz0RhbRuewcuOAtZ499ahI1OZEMmSiUkpTqxEIv451QdakWkdtBaBpgQnf1N4TsdwGSXcUNN2zZ5OexVFZfKhJX3cdI/s400/20100903124438(2).JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lo trovate in Piscina del Forner 856, Dorsoduro, 30123 Venezia - </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">a due passi dalla Peggy Guggenheim</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudyjgrDPKYIuASp51kTUzccOexOpe7TGQAcZqGk8r-eZo8YR8zKCazBqQ_Es5H2ve37RMv_2NZDdGDEpNzmghF6PWY6VRs4dQ2Co5QPEqnY2AxZA4wa0Wiyqc4alE-osEy51yRNej1PwR/s1600/20100903121806(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudyjgrDPKYIuASp51kTUzccOexOpe7TGQAcZqGk8r-eZo8YR8zKCazBqQ_Es5H2ve37RMv_2NZDdGDEpNzmghF6PWY6VRs4dQ2Co5QPEqnY2AxZA4wa0Wiyqc4alE-osEy51yRNej1PwR/s400/20100903121806(2).JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TaI7tYR6WGjqwtZ_Qrr7YR0RiMWMWJX_ZCfddMvjmJVeL72wXymOIrc0ESSnRuCGkrV8_PexiqfWxlDT9JdduXgJMq08iv1UR3DlNDllZU-iY7pSendLPfOJF2R1wB42F1cPCoACqjWS/s1600/20100903121713(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TaI7tYR6WGjqwtZ_Qrr7YR0RiMWMWJX_ZCfddMvjmJVeL72wXymOIrc0ESSnRuCGkrV8_PexiqfWxlDT9JdduXgJMq08iv1UR3DlNDllZU-iY7pSendLPfOJF2R1wB42F1cPCoACqjWS/s400/20100903121713(1).JPG" width="400" /></a></div>Per le ricette e gli effetti dell'assenzio - fare riferimento a P. Picasso e la sua "Bevitrice di Assenzio"<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjPBjvWQQ9lR44vLugspNV-ZEGzJa7ApVeNp6ac9nuumOaLnDWkuto5XpyOC-OGo71P3UB-RBlN0_wncTCLxJEYQT31AjQVoQTN6S8TR8Wg9dHrM-tOHu5j-1_EPWZ2VzDgcJA2Q7_nRj/s1600/PicassoBevitrice+di+Assenzio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjPBjvWQQ9lR44vLugspNV-ZEGzJa7ApVeNp6ac9nuumOaLnDWkuto5XpyOC-OGo71P3UB-RBlN0_wncTCLxJEYQT31AjQVoQTN6S8TR8Wg9dHrM-tOHu5j-1_EPWZ2VzDgcJA2Q7_nRj/s320/PicassoBevitrice+di+Assenzio.jpg" width="240" /></a></div>Raynahttp://www.blogger.com/profile/17692303254266342320noreply@blogger.com3