tag:blogger.com,1999:blog-86553866789599872482024-02-19T10:25:41.545+01:00fastgoodcookingDay-by-day fast and light Italian and world recipes.Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-8655386678959987248.post-69998783654231738122014-10-12T18:02:00.001+02:002014-10-12T20:00:11.390+02:00MALFATTI DI RICOTTA E RUCOLA<div class="MsoNormal" style="text-align: justify;">
<i>SCROLL DOWN FOR ENGLISH</i></div>
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Per la serie “la serata vegetariana” , i malfatti sono un
esempio perfetto di come preparare in modo abbastanza semplice e veloce un
piatto sfizioso.. la cosa che mi ha fatto sorridere è che in una delle mie
scorribande estive in UK, ho notato che anche Jamie Oliver ha proposto questa ricetta nel suo magazine. La cosa
bella dei malfatti è che a differenza degli gnocchi, si fanno davvero in
fretta. Come dire: minimo sforzo, massimo risultato!<o:p></o:p></div>
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Per 4 persone<o:p></o:p></div>
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- 200g di
rucola <o:p></o:p></div>
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- 500g di
ricotta<o:p></o:p></div>
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- 2 uova<o:p></o:p></div>
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- 100g
parmigiano reggiano grattugiato<o:p></o:p></div>
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- circa
150-200g di farina<o:p></o:p></div>
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- 40 g burro<o:p></o:p></div>
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- 1 mazzetto
salvia<o:p></o:p></div>
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- semi di
lavanda <o:p></o:p></div>
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- 1/2 limone
o arancia non trattati <o:p></o:p></div>
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- cannella<o:p></o:p></div>
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-sale <o:p></o:p></div>
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- pepe<o:p></o:p></div>
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1) Mettete la ricotta in un colino e passatela per renderla
più cremosa. Sminuzzate al coltello la
rucola.<o:p></o:p></div>
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2) Lavorate la ricotta con le uova, il parmigiano, la rucola
e 50 g farina. Valutate la consistenza, dovete riuscire a fare delle palline,
non troppo morbide nè sode; salate, pepate e provvedete appunto a fare delle
palline grandi circa una come noce. Rotolate le palline nella farina rimasta.
La quantità di farina varierà principalmente in base alla consistenza della ricotta
.<o:p></o:p></div>
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3) Tuffate i malfatti in acqua bollente salata col leggero
bollore , pochi per volta; quando salgono in superficie (in genere ci vogliono
circa 3 minuti) fate cuocere per 2-3 minuti. Tenete presente che il tempo di cottura della farina è 7 minuti,
quindi più ci si avvicina a questo tempo, più i malfatti risultano digeribili (motivo per cui la pizza per es. rischia di
non essere digeribile). Scolateli con una paletta forata, mettendoli nella padella
di cui al punto 4.<o:p></o:p></div>
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4) Mentre si cuociono i malfatti, sciogliete il burro con la
scorza del limone tagliata a filetti, la salvia, un pizzico di cannella e i
fiori di lavanda. Una volta che il burro prende colore, è il momento di
adagiare i malfatti; fateli rotolare goduriosamente nel burro aromatizzato, a
fuoco basso, per un paio di minuti, e servite.<o:p></o:p></div>
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<span lang="EN-US"><b> RICOTTA CHEESE AND ARUGULA MALFATTI</b><o:p></o:p></span></div>
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<span lang="EN-US"><b><br /></b></span></div>
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<span lang="EN-US">For the
series "the vegetarian evening”, the malfatti (literally: mis-done, bad-done, due to their not shaped design) are a perfect example of how to prepare a
fairly simple and quick delicious dish .. the thing that made </span><span lang="EN-US" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-US;"></span><span lang="EN-US">me smile is that in one of my summer
raids in UK (where I bought a ton of cools cook books! </span><span lang="EN-US" style="font-family: Wingdings; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-US"> ) , I noticed that Jamie Oliver has
brought this recipe in his magazine. The nice thing is that unlike the gnocchi,
the misdeeds are perfect to be done if you are in a hurry. As if to say: minimum effort,
maximum results!<o:p></o:p></span></div>
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<span lang="EN-US">For 4
people<o:p></o:p></span></div>
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<span lang="EN-US">- 200g arugula<o:p></o:p></span></div>
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<span lang="EN-US">- 500g ricotta cheese<o:p></o:p></span></div>
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<span lang="EN-US">- 2 eggs<o:p></o:p></span></div>
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<span lang="EN-US">- 100g grated Parmesan cheese<o:p></o:p></span></div>
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<span lang="EN-US">- About 150-200g flour<o:p></o:p></span></div>
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<span lang="EN-US">- 40 g butter<o:p></o:p></span></div>
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<span lang="EN-US">- 1 bunch sage<o:p></o:p></span></div>
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<span lang="EN-US">- Lavender seeds<o:p></o:p></span></div>
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<span lang="EN-US">- 1/2 lemon or orange untreated<o:p></o:p></span></div>
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<span lang="EN-US">- cinnamon<o:p></o:p></span></div>
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<span lang="EN-US">-salt<o:p></o:p></span></div>
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<span lang="EN-US">- pepper<o:p></o:p></span></div>
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<span lang="EN-US">1) Put the
ricotta in a strainer and pass it to make it more creamy. Chop with a knife the
arugula.<o:p></o:p></span></div>
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<span lang="EN-US">2) Knead
the ricotta cheese with eggs, Parmesan cheese, arugula, and 50 g flour.
Evaluate the consistency, you have to be able to make balls, not too soft nor
hard-boiled; add salt, pepper and make balls about the size as a walnut. Roll
balls in remaining flour. The amount of flour will vary mainly depending on the
consistency of the ricotta.<o:p></o:p></span></div>
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<span lang="EN-US">3) Dip the
malfatti in boiling salted water lightly boiling, a few at a time; when they
rise to the surface (usually it takes about 3 minutes) cook for 2-3 minutes.
Keep in mind that the flour cooking time is seven minutes, then the closer you
get to this time, more the malfatti will be more digestible (which is why the
pizza, for example, risk to be non-digestible). Drain the malfatti with a
perforated paddle, putting them in the pan referred to in point 4.<o:p></o:p></span></div>
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<span lang="EN-US">4) While
you are cooking the malfatti, melt the butter with the lemon zest, cut into
fillets, the sage, a pinch of cinnamon and lavender flowers. Once the butter
begins to brown, it's time to lay the malfatti; let them roll happily in herbed butter, over
low heat for a few minutes, and serve. Enjoy.<o:p></o:p></span></div>
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-24634602546364840262014-09-28T19:12:00.001+02:002014-09-28T19:12:50.706+02:00SANDWICH SFIZIOSI DI FILETTI DI MAIALE<div class="MsoNormal" style="text-align: justify;">
<i>SCROLL DOWN FOR
ENGLISH<o:p></o:p></i></div>
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Cosa succede se una che per predisposizione sarebbe quasi
vegetariana (a.k.a. Dharma) sceglie come compagno della sua vita un carnivorone
(a.k.a. Greg)? Ovviamente, che si prova a mediare.. e non sempre è facile.
Soprattutto se per me “carne” era per lo più sinonimo di “pollo”, come carne
non troppo gustosa, basso impatto ambientale etc. etc., da mangiare quando ci
si vede – e fino a poco tempo solo i weekend. Ma Greg finalmente è riuscito ad
avvicinare il lavoro a casa, per cui il pollo a un certo punto ha iniziato ad
uscirmi dagli occhi..e ho iniziato ad esplorare il maiale. Carne che non mi è
mai piaciuta, perché la trovavo stopposa e fibrosa. Bene, adesso posso dire di
iniziare a dominare meglio la povera bestiola famosa per non buttarne via nulla.
E talvolta, mi lancio anche con sua maestà il filetto - un sostituto di tutto
rispetto per il filetto di manzo, per una cena gradevole in mezzo alla settimana, e ispirato ad una
ricetta del mitico Alice Cucina. Con contorno di zucchine e fiori, ultimo
regalo di questa estate che è stata matta e fredda come non ho ricordi;
settembre si sta mettendo d’impegno per recuperare con un po’ di sole, ed ecco
ancora melanzane e zucchine che persino nell’orto in giardino fan capolino.</div>
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<i>Ingredienti per 4
persone<o:p></o:p></i></div>
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8 filetti di
maiale, con altezza 2 cm<o:p></o:p></div>
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4-6 fette sottili
di pancetta dolce<o:p></o:p></div>
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1 cucchiaio
di bacche di pepe rosa<o:p></o:p></div>
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4 foglie di
salvia<o:p></o:p></div>
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1 cucchiaio
di salsa bbq<o:p></o:p></div>
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200g di
yogurt greco<o:p></o:p></div>
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1 cucchiaino
di concentrato di pomodoro<o:p></o:p></div>
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1 cucchiaio
di semi di nepitella<o:p></o:p></div>
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Olio extravergine
di oliva<o:p></o:p></div>
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½ scalogno
tritato sottile<o:p></o:p></div>
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1 rametto di
rosmarino<o:p></o:p></div>
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<br /></div>
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4 zucchine
piccole col loro fiore<o:p></o:p></div>
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4 cucchiai
di ricotta <o:p></o:p></div>
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2-3 amaretti<o:p></o:p></div>
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Per la carne:<o:p></o:p></div>
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1) Spalmate con un velo di salsa bbq le fettine di carne. Su
4 filetti ponete le foglie di salvia, e chiudete con gli altri 4 filetti.
Arrotolate le fette di pancetta attorno i sandwich di filetto, poi legateli con
lo spago da cucina in modo che non si aprano in cottura. Disponete qualche
grano di pepe rosa su ciascun sandwich, premendo leggermente con le mani per
farli aderire bene.<o:p></o:p></div>
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2) In una padella fate scaldare 3-4 cucchiai di olio, e fare
soffriggere dolcemente lo scalogno e il
rosmarino per qualche minuto. Aggiungete i filetti e fate rosolare su entrambi
i lati per circa 5 minuti.<o:p></o:p></div>
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3) Nel frattempo, in una padella più piccola fate stemperare
a fuoco dolce lo yogurt insieme al
concentrato di pomodoro, in modo da ottenere una salsa cremosa di un bel colore
vivace.<o:p></o:p></div>
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4) Versate la salsa allo yogurt nella padella con la carne e
fate risposare per qualche minuto. Servite i filetti con la loro salsa, e
cospargete con i semi di nepitella. Salate se necessario.<o:p></o:p></div>
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Per le zucchine:<o:p></o:p></div>
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5) Lavate le zucchine, aprite dolcemente i fiori e se
necessario tirate fuori il pistillo. <o:p></o:p></div>
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<br /></div>
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6) Setacciate la ricotta in modo da renderla cremosa e poco
liquida; poi tritate gli amaretti e mescolateli semplicemente alla ricotta.
Inserite la crema all’interno dei fiori. <o:p></o:p></div>
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7) Fate cuocere le zucchine in forno a microonde, a calore
medio, per 5-7 minuti se sono piccole (se sono medie, ci vorranno circa 10
minuti), dopo avere le adagiate in una pirofila con un filino di olio. Narra la
leggenda che ci voglia la pellicola per microonde per preparare tale ortaggio
con la buccia, per me non è stato così, si sono cotte senza fare scherzi. Se vi
sentite più sicuri, avvolgete le zucchine nell’apposita pellicola in cui avrete
effettuato dei buchetti. Servite le zucchine con la carne.<o:p></o:p></div>
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<b>DELICIOUS PORK TENDERLOIN SANDWICHES </b><o:p></o:p></div>
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<span lang="EN-US">What
happens if a predisposition for that would be almost vegetarian (aka Dharma)
chooses as a companion of his life a carnivore (aka Greg)? Obviously, you spend
your life trying to mediate .. and it is not always easy. Especially if for me
"meat" was mostly synonymous with "chicken", as meat is not
too tasty, low environmental impact, etc. etc., to eat when we met - and until
recently it happened only the weekend. But Greg finally managed to bring his work
nerarer home, so the chicken at some point began to be a terrible nightmare,
eating it too often. So I started to explore Mr Pig. Meat that I never liked,
because I found it stringy and fibrous. Well, now I can say I better start to
dominate the poor animal famous for not throw away anything as everything is
good. And sometimes, I even enjoy his
majesty the tenderloin - a very respectable substitute for the beef tenderloin
for a nice dinner in the middle of the week, and a recipe inspired by the
legendary “Alice in Cucina” magazine. With a side of zucchini and flowers,
ultimate gift this summer that was crazy and cool as I ever remember; September
is putting commitment to recover with a bit of the sun, and it’s possible to
enjoy eggplants and zucchini, that even in the garden here in the North are
populating my garden.<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">Ingredients for 4 people <o:p></o:p></span></div>
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<span lang="EN-US">8 fillets (tenderloins) of pork, cut
with a height of 2 cm <o:p></o:p></span></div>
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<span lang="EN-US">4-6 thin slices of sweet bacon <o:p></o:p></span></div>
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<span lang="EN-US">1 tablespoon pink peppercorns <o:p></o:p></span></div>
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<span lang="EN-US">4 leaves of sage<o:p></o:p></span></div>
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<span lang="EN-US">1 tablespoon of bbq sauce <o:p></o:p></span></div>
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<span lang="EN-US">200g of greek yogurt <o:p></o:p></span></div>
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<span lang="EN-US">1 teaspoon of tomato paste <o:p></o:p></span></div>
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<span lang="EN-US">1 tablespoon of seeds of calamint <o:p></o:p></span></div>
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<span lang="EN-US">Extra virgin olive oil <o:p></o:p></span></div>
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<span lang="EN-US">½ shallot, chopped fine <o:p></o:p></span></div>
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<span lang="EN-US">1 sprig of rosemary <o:p></o:p></span></div>
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<span lang="EN-US">4 small zucchini with their flowers <o:p></o:p></span></div>
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<span lang="EN-US">4 tablespoons of ricotta <o:p></o:p></span></div>
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<span lang="EN-US">2-3 amaretti biscuits (if it’s not
possible to find them, for a quick solution chop some almonds and let them let
crispy in a pan without any dressing; here you can find the most famous in
Italy, <a href="http://en.wikipedia.org/wiki/Amaretti_di_Saronno">http://en.wikipedia.org/wiki/Amaretti_di_Saronno</a>
)<o:p></o:p></span></div>
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<span lang="EN-US">For the meat: <o:p></o:p></span></div>
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<span lang="EN-US">1) Spread a
thin layer of bbq sauce on the slices of meat. Place the sage leaves on 4 fillets, and close
with the other 4 tenderloins. Roll up the slices of bacon around the tenderloin
sandwich, then tie them with kitchen string so that they do not open during
cooking. Place a few grains of peppercorn on each sandwich, pressing lightly
with your hands to make them adhere well. <o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">2) In a pan
heat 3-4 tablespoons of olive oil and gently fry the shallots and rosemary for
a few minutes. Add the fillets and fry on both sides for about 5 minutes. <o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">3)
Meanwhile, in a small pan over low heat let warm the yogurt along with the
tomato paste, in order to obtain a creamy sauce with a nice bright color. <o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">4) Pour the
yogurt sauce into the pan with the meat and let it rest for a few minutes.
Serve the fillets with their sauce, and sprinkle with the seeds of calemint. Add
salt if necessary.<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">For the
zucchini: <o:p></o:p></span></div>
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<span lang="EN-US">5) Wash the
zucchini, gently open the flowers and if necessary pull out the pistil. <o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">6) Sift the
ricotta cheese to make it creamy and firm; then crush the amaretti biscuits and
mix them with the ricotta. Place delicately the cream inside the flowers. <o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">7) Cook the
zucchini in a microwave oven, over medium heat for 5-7 minutes if they are
small (if they are bigger, it will take about 10 minutes), lying in a baking
dish with a trickle of oil. Legend wants the use of the microwave film to prepare
this vegetable with the skin; for me it
was not so, they are cooked without messing. If you feel more secure, wrap the
zucchini in the microwave film where you have made small holes. Serve the
zucchini with the meat.<o:p></o:p></span></div>
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-45479956834843869012013-04-07T18:07:00.000+02:002013-04-07T18:12:20.409+02:00TORTIGLIONI CON FUNGHI PORCINI, FAGIOLI BIANCHI E ROSMARINO FRESCO<br />
<i>***scroll down for English***</i><br />
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Questo primo piatto non è decisamente una mia invenzione.. l'ho trovato su uno delle mie raccolte preferite, un "Cucina Moderna Oro", e mi è piaciuto subito. Non solo perchè quest'inverno in montagna (Valle d'Aosta) ho fatto incetta di funghi secchi (ma anche castagne e lardo d'Arnad!), ma anche perchè è uno di quesi piatti perfetti per un pranzo veloce, semplice ed insolito al tempo stesso.. se avete bambini, sostituite il peperoncino con poco prezzemolo fresco.</div>
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<br />
-200 ml di brodo<br />
-1 scatola di fagioli cannellini o bianchi<br />
- 20 g funghi porcini secchi (io avevo quelli della Valle d'Aosta, buonissimi!!)<br />
- 320 g tortiglioni<br />
- peperoncino in polvere<br />
- olio extravergine d'oliva<br />
-1 scalogno<br />
- 1 rametto di rosmarino<br />
- 4 cucchiai di vino biancon (per me, Muller Thurgau)<br />
-sale<br />
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PREPARAZIONE per 4 persone</div>
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1) Fate ammorbidire i funghi in acqua tiepida per 20 minuti. Strizzateli leggermente e tenete da parte 5 cucchiai di acqua. Pulite, sbucciate e tritate lo scalogno con 2 cucchiai d'olio a fuoco basso. </div>
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2) Unite i funghi e proseguite la cottura per un minuto. Sfumate con il vino, versate il brodo caldo a cui avrete aggiunto l'acqua tenuta da parte, aggiungete i fagioli sgocciolati e proseguite la cottura per 3-4 minuti. </div>
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3) Tritate 2-3 rametti di rosmarino, unitelo al sugo con un pizzico di peperoncino e regolate di sale. Lessate i tortiglioni in abbondante acqua salata, scolateli, trasferiteli nella padella con il sugo, fate insaporire e servite.<br />
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<b>TORTIGLIONI PASTA WITH WILD MUSHROOMS, WHITE BEANS AND FRESH ROSEMARY</b><br />
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This first course is definitely not an invention of mine .. I found it on one of my favorite collections, a "Gold Modern Kitchen," and I loved it. Not only because this winter in the mountains (Valle d'Aosta) have swept the dried mushrooms (but also Arnad bacon and chestnuts), but also because you see one of these dishes are perfect for a quick lunch, simple and unusual to same time .. if you have children, replace the chili with a little fresh parsley.</div>
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-200ml of broth<br />
-1 Box of cannellini beans<br />
- 20 g dried porcini mushrooms (I had those in the Valle d'Aosta, delicious!)<br />
- 320 g tortiglioni<br />
- Chili powder<br />
- Extra virgin olive oil<br />
-1 shallot<br />
- 1 sprig of rosemary<br />
- 4 tablespoons of wine Biancon (for me, Muller Thurgau)<br />
salt-<br />
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<div style="text-align: justify;">
1) Soften the mushrooms in warm water for 20 minutes. Squeeze lightly and set aside 5 tablespoons of water. Clean, peel and chop the shallots with 2 tablespoons of olive oil over low heat.</div>
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2) Add the mushrooms and cook for a minute. Pour the wine, pour the hot broth to which you add the water kept aside, add the drained beans and cook for 3-4 minutes.</div>
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3) Chop 2-3 sprigs of rosemary, add it to the sauce with a hint of pepper and adjust sale.Fate boil water, add salt, boil the pasta. Drain the tortiglioni, transfer to the pan with the sauce, cook for and serve.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-9732733177121597452013-04-01T22:20:00.002+02:002013-04-01T22:20:48.613+02:00BISCOTTI CACAO E SEMOLINO<br />
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E finalmente, Pasqua. Tre giorni di puro relax dopo un periodo di lavoro folle - e non è ancora finita - ma anche molto interessante.. Andare all'estero, lontano, in Paesi con una storia e una cultura diversa dalle tue, ti costringe a rivedere te stesso e la tua storia, i tuoi pensieri, la tua cultura, con gli occhi degli altri. Sentire la loro curiosità, sviluppare la tua, parlare e scoprire gli altri e farsi scoprire dagli altri è qualcosa di meraviglioso.</div>
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-200g di farina<br />
-150g di semolino<br />
-120g di burro<br />
- 100g di zucchero<br />
- 2 uova<br />
-40 g di cacao amaro<br />
- 1 cucchiaino di cannella in polvere<br />
- acqua ghiacciata<br />
- 1 tavoletta di cioccolato bianco<br />
- 1-2 cucchiai di latte<br />
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<div style="text-align: justify;">
1) Tagliate il burro a pezzetti e lasciatelo ammorbidire a temperatura ambiente. Lavorate il burro con lo zucchero fino a ottenere una crema morbida e gonfia, quindi incorporatevi il cacao amaro, le uova e metà farina e semolino setacciati. Amalgamate delicatamente il composto.</div>
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3) Aggiungete la farina e il semolino rimasti, anch'essi setacciati, la cannella, qualche cucchiaio di acqua ghiacciata e lavorate ancora l'impasto per portarlo ad essere sodo ed omogeneo.</div>
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4) Riponete l'impasto in frigo per mezz'ora, poi prendetene metà, mettetelo tra due fogli di carta da forno lievemente infarinati e stendetelo con un mattarello fino a ottenere uno spessore di 0,5 cm (in caso aggiungete poca farina per renderlo più sodo). Tagliate i biscotti della forma desiderata, poi disponeteli su una placca ricoperta di carta da forno.</div>
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5) Ripetete la stessa operazione per l'altra metà pasta. Fate cuocere i biscotti per circa 15 minuti in forno preriscaldato a 180°C, quindi toglieteli. Fateli raffreddare.</div>
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<div style="text-align: justify;">
6) Fate sciogliere a bagnomaria il cioccolato bianco, eventualmente rendendolo più cremoso con 1-2 cucchiaio di latte. Mettetelo in una tasca da pasticciere e decorate i biscotti. Fate asciugare e servite. (Dosi per circa 50-60 biscotti)</div>
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<br />
<b>COOKIES COCOA AND SEMOLINA</b><br />
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And finally, Easter. Three days of pure relaxation after a stint crowds - and it is not over yet - but also very interesting .. Going abroad, far away, in countries with a history and a culture different from yours, it forces you to review yourself and your story, your thoughts, your culture, through the eyes of others. Feel their curiosity, develop your own, talk and discover others and be discovered by others is something wonderful.</div>
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<br />
-200g of flour<br />
-150g semolina<br />
-120g of butter<br />
- 100g of sugar<br />
- 2 eggs<br />
-40g cocoa powder<br />
- 1 teaspoon ground cinnamon<br />
- Iced water<br />
- 1 bar of white chocolate<br />
- 1-2 tablespoons milk<br />
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1) Cut the butter into small pieces and let soften at room temperature. Work the butter with the sugar until creamy soft and swollen, then stir in the cocoa powder, eggs and half flour and semolina sifted. Gently mix the mixture.</div>
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3) Add the flour and semolina, also sifted, cinnamon, a few tablespoons of iced water and work to bring the mixture to be firm and smooth.</div>
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4) Put the dough in the fridge for half an hour, then grab the middle, put the first part between two leafs just little floured of baking paper and roll the dough with a rolling pin to a thickness of 0.5 cm (add a little flour if there is need to make it harder). Cut the cookies in the desired form, then arrange on a baking sheet covered with parchment paper.</div>
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5) Repeat the same procedure for the other half of dough. Cook the cookies for about 15 minutes in a preheated oven at 180 ° C, then remove them. Let them cool.</div>
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6) Melt the white chocolate in a double boiler, making it more creamy with 1-2 tablespoons of milk if necessary. Put it in a pastry bag and decorate the cookies. Let dry and serve. (About 50-60 biscuits)</div>
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-35558101065535573562013-01-30T22:41:00.000+01:002013-01-30T22:46:53.836+01:00ZUPPA INVERNALE DI LEGUMI<br />
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Un grande classico invernale, per scaldarsi dopo una giornata impegnativa e per tornare piccolini.. E se il tempo è poco, perchè non approfittare dei legumi in scatola, per una volta? Ci sono infinite versioni delle zuppe, e io adoro i legumi.. in inverno non mancano mai sulla tavola. (le foto non sono un granché, ma si sa, le zuppe sono più buone damangiare che belle da vedere..)<br />
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- 1 scalogno<br />
- 1 carota<br />
- 1 costa di sedano<br />
- 150g di grano precotto<br />
- una scatola di ceci<br />
- una scatola di fagioli borlotti<br />
- brodo vegetale<br />
- 150 g di passata di pomodoro<br />
- timo<br />
- olio extravergine d'oliva<br />
- qualche seme di finocchio<br />
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1) Tritate lo scalogno e tagliate sedano e carota a tocchetti, e fateli appassire nella pentola a pressione con 3 cucchiai di olio e i semi di finocchio.</div>
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2) Unite il grano, poi i fagioli e i ceci, sgocciolati e sciacquati sotto l'acqua corrente. Mescolate, lasciate insaporire, aggiungete la salsa di pomodoro, poi irrorate con il brodo bollente coprendo il tutto per l'altezza di un dito. Chiudete la pentola e cuocete per 6 minuti da quando va sotto pressione.</div>
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3) Fate sfiatare la pentola, aprite il coperchio. Completate la zuppa con sale, pepe e timo e servite.</div>
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Se usate legumi secchi, metteteli a bagno la sera prima, poi cuoceteli in pentola a pressione in tanta acqua fredda da coprirli in altezza di 1 dito, poi fate cuocere per circa 30 minuti. Verificate il grado di cottura e scolateli.</div>
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<b>LEGUMES WINTER SOUP</b><br />
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It's a classic winter to warm up after a busy day and to return little ones .. And if time is short, why not take advantage of canned vegetables, for once? There are many different versions of the soups, and I love legumes .. in winter are always on my table. (the photos are not beautiful, but you know, the soups are good to eat that beautiful to see ..)<br />
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- 1 shallot<br />
- 1 carrot<br />
- 1 stalk of celery<br />
- 150g of precooked wheat<br />
- A can of chickpeas<br />
- A box of beans<br />
- Vegetable broth<br />
- 150 g of tomato puree<br />
- Thyme<br />
- Extra virgin olive oil<br />
- Some fennel seed<br />
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1) Chop the shallot and celery and carrot cut into pieces, and let them dry in the pressure cooker with 3 tablespoons of olive oil and fennel seeds.<br />
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2) Add the corn, then beans and chickpeas, drained and rinsed under running water. Stir, cook, add the tomato sauce, then sprinkle with the hot broth to cover the whole height of a finger. Close the pan and cook for 6 minutes from when it's under pressure.<br />
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3) Do vent the pot, open the lid. Finish the soup with salt, pepper and thyme and serve.<br />
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If you use dried beans, put them to soak the night before, then cook them in a pressure cooker in a lot of cold water to cover them in height of 1 finger, then cook for about 30 minutes. Check for doneness and drain.<br />
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-69833138949537630132013-01-20T19:05:00.001+01:002013-01-20T19:05:43.467+01:00CIAMBELLINE DEL MATTINO<i>SCROLL DOWN FOR ENGLISH</i><br />
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Nella stagione più calda lo snack perfetto è fatto da yogurt fatto in casa e frutta. In pieno piovoso inverno invece ho voglia di merende semplici, ma buone, piccole coccole da preparare la domenica e mangiare nel corso della settimana. Non sono mai stata abituata a mangiare gli snack del supermercato, e ora li trovo stucchevoli - a parte alcune marche di alta gamma salutista e biologica, con prezzi decisamente astronomici. Per cui, mentre consulto i volantini delle offerte del supermercato aspettando l'occasione, via libera a ricette fatte in casa, ciambelline, mini plumcakes, panini dolci e salati, muffin.. </div>
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INGREDIENTI per 8-12 ciambelline (dipende dalla misura degli stampini):<br />
- 70 g di burro<br />
- 35 g di zucchero di canna<br />
- 35g miele<br />
- 150 g di farina 00<br />
- 2 uova<br />
- 1/2 bustina di lievito<br />
- un pizzico di sale<br />
- qualche cucchiaio di latte<br />
- zucchero a velo<br />
- 6-8 noci<br />
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1) Sgusciate le noci e tritatele grossolanamente nel mixer. Fate sciogliere il burro senza farlo cuocere. Separate i tuorli dagli albumi, e montate gli albumi a neve.<br />
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2) Sbattere il burro e lo zucchero fino ad ottenere una crema. Aggiungete i tuorli, uno per volta, continuando a mescolare. Unite le farine e il ievito setacciati, e il sale.<br />
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3) Unite le noci e il miele, mescolate e poi aggiungete gli albumi, mescolando dal basso verso l'alto per non farli smontare. A questo punto aggiungete poco per volta il latte tiepido, fino a ottenere una consistenza cremosa e morbida.<br />
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4) Distribuite l’impasto negli stampini per ciambelline (io preferisco quelli in silicone, non necessitando di burro e riducono il rischio di "incidenti" nel momento in cui le ciambelle vengono sformate) e infornare in forno caldo a 180° per circa 20 minuti (attenzione sempre alla misura degli stampi), controllando il punto in cui diventano gonfie e dorate. Lasciate raffreddare, sformatele e spolverare con lo zucchero a velo.<br />
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<b>GOOD MORNING DONUTS</b><br />
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In warmer weather the perfect snack is made from homemade yogurt and fruit. In the very rainy winter, I definitely prefer simple snacks, but good, little pampering to prepare on Sunday and eat during the week. I have never been accustomed to eating snacks from the supermarket, and now I find cloying - apart from a few high-end brands of healthy and organic, with prices quite astronomical. Thus, while consulting the leaflets offered the supermarket waiting for the opportunity, go-ahead recipes, homemade donuts, mini plum cakes, sandwiches, sweet and savory panini, muffins ..</div>
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Ingredients for 8-12 donuts (depends on the size of the molds):</div>
- 70 g of butter<br />
- 35 g of brown sugar<br />
- 35 g honey<br />
- 150 g flour 00<br />
- 2 eggs<br />
- 1/2 tablespoon baking<br />
- A pinch of salt<br />
- A few tablespoons of milk<br />
- Icing sugar<br />
- 6-8 walnuts<br />
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1) Shell the walnuts and chop them coarsely in a blender. Melt the butter without letting it boil. Separate the yolks from the whites, and the egg whites until stiff.</div>
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2) Beat the butter and sugar until creamy. Add the egg yolks, one at a time, stirring constantly. Add the sifted flour and baking powder, and salt.</div>
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3) Add the walnuts and honey, stir and then add the egg whites, stirring from the bottom to the top so they will not dismount. At this point add the warm milk a little at a time, up to have a smooth cream.</div>
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4) Spread the mixture into the molds for donuts (I prefer silicone ones, so you don't need to butter the molds and it's easier to unmold the donuts) and bake in preheated oven at 180 degrees for about 20 minutes (be careful always to the extent of molds), controlling the point where they become puffy and golden. Let cool, unmold and sprinkle with icing sugar.</div>
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-31908015174224001502013-01-14T13:36:00.001+01:002013-01-14T16:34:22.261+01:00RISOTTO RADICCHIO TREVIGIANO E MELA<i>SCROLL DOWN FOR ENGLISH</i><br />
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E' stagione di un'eccellenza del mio territorio, il radicchio trevigiano. Come fare a far piacere un prodotto così (per quanto il radicchio tardivo sia leggermente più dolce) a chi non ama troppo il suo sapore amarognolo, perfetto per risotti sopraffini (ma anche per frittate o sughi per la pasta)? Utilizzando una cipolla rossa (più dolce delle altre) e aggiungendo una mela dolce tagliata a dadini, che si scioglie, apportando naturalmente dolcezza senza snaturare nè coprire altri gusti.. E il trucco (anche per i bambini) è servito! </div>
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- 320 g di riso Vialone nano</div>
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- 2 cespi di radicchio tardivo trevigiano</div>
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- 1 piccola mela Golden Delicious</div>
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- 1/2 cipolla rossa</div>
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- brodo vegetale</div>
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-1 dl di vino bianco secco</div>
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- burro</div>
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- sale e pepe</div>
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1) Pulite il radicchio, lavateli e sfogliateli. Tagliate le foglie a listarelle, tenendo separata la parte superiore, piu rossa, da quella inferiore con le coste piu spesse. Spella la cipolla e tritala finemente. </div>
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2) Sciogliete 30 g burro nella pentola e aggiungete la cipolla tritata, la parte inferiore del radicchio tagliata a listarelle e un pizzico di sale. Rosolate a fuoco basso per 3-4 minuti, mescolando. </div>
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3) Aggiungete il riso nella pentola, e fatelo tostare brevemente (anche se come dice il mitico Oldani, questa operazione con i risi super raffinati di oggi è quasi superflua). Quando sara ben colorito,sfumate con il vino bianco caldo e lasciatelo evaporare. Aggiungete il resto del radicchio a parte una foglia che userete per decorare, e la mela priva dibuccia tagliata a dadini. Mescolate.</div>
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4) Versate 2 mestoli di brodo bollente e mescolate. Proseguite la cottura per 16-18 minuti, unendo 1 mestolo di brodo caldo, quando il precedente sarà evaporato,sempre mescolando. Regolate di sale e pepe. Mantecate se volete con 1 cucchiaino di ulteriore burro. Decorate con l'ultima foglia di radicchio sminuzzata.Per me è perfetto così, a piacere potete aggiungere in ogni piatto 1 fettina di pancetta tostata senza condimenti in una padella.</div>
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Se preferite il metodo veloce "pentola a pressione", procedete nel solito modo: alla fase 3, aggiungete 550g di brodo (se volete un riso più denso) o 650g (se lo volete più "all'onda"), chiudete il coperchio, alzate la fiamma. Quando il coperchio emetterà un sibilo acuto, abbassate il fuoco. Fate cuocere per 5-6 minuti. Fate sfiatare la pentola, aprite e servite.</div>
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<b>RISOTTO WITH TREVISANO CHICORY AND APPLE</b></div>
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This is the season of excellence of my territory, the Trevisano chicory. How to offer a product like this (as the late variety is slightly sweeter) to people who do not like too much of its bitter taste, perfect for risotto (but also for omelets or pasta sauces)? Using a red onion (sweeter than the others) and adding a sweet apple diced, which melts, gives natural sweetness without altering neither cover other tastes .. And the trick (even for children) is served!</div>
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- 320 g of rice Vialone</div>
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- 2 heads of trevisano chicory late variety</div>
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- 1 little Golden Delicious apple</div>
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- 1/2 red onion</div>
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- Vegetable broth</div>
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-1 dl of dry white wine</div>
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- butter</div>
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- Salt and pepper</div>
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1) Clean the Trevisano chicory, wash and lift up the leaves. Cut the leaves into strips, keeping separate the upper, more red, with the lower ribs with more thick. Peel the onion and chop it finely.</div>
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2) Melt 30 g butter in a pan and add the chopped onion, the lower part of chicory, cut into strips and a pinch of salt. Saute over low heat for 3-4 minutes, stirring.</div>
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3) Add the rice into the pot, and toast briefly (although, as the mythical Oldani says, this operation with super fine rice today is almost superfluous). When the rice is colorful, pour in the warm white wine and let it evaporate. Add the rest of chicory taking apart a leaf that you will use to decorate, and the apple peeled diced. Stir.</div>
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3) Pour 2 ladles of hot broth and stir. Cook for 16-18 minutes, adding 1 ladle of hot stock, when the previous one has evaporated, stirring constantly. Season with salt and pepper. If you want, stir with 1 teaspoon extra butter. Decorate with the last leaf of shredded chicory. For me it is perfect the way, if you like you can add 1 slice on each plate of bacon roasted in a pan without condiments.</div>
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If you prefer the quick method "pressure cooker", proceed in the usual way: in step 3, add 550g of broth (if you want a thicker rice) or 650g (if you want more "all'onda"), close the lid, turn up the heat. When the lid will emit a high-pitched whine, lower the heat. Cook for 5-6 minutes. Make vent the pot, open and serve.</div>
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com6tag:blogger.com,1999:blog-8655386678959987248.post-16194889169176496222013-01-08T23:14:00.000+01:002013-01-08T23:24:43.821+01:00TORTA DI PERE ROVESCIATA CON SPEZIE E RUM<div style="text-align: justify;">
<i>SCROLL DOWN FOR ENGLISH</i><br />
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Mi rendo conto di essere sparita. Ma in questa Italia, sempre più in ansia e schizofrenica a causa della crisi, ci ritroviamo tutti divisi in due grandi tribù: chi non ha lavoro, e soffre (e sì, io so cosa vuol dire), e chi invece il lavoro ce l'ha, e si trova a dover correre veloce come mai prima, per far sì che tutto stia in piedi. La verità semplice è che abbiamo scadenze grosse a fine mese, di quelle che ti faranno capire come andranno i prossimi 18 mesi, siamo pochini e tutti sono assorbiti completamente dal lavoro - sì, anche durante le vacanze - e incrociamo le dita. Il risultato è che come stasera, arrivo a casa e svengo per il sonno sul letto.. e il blog ne ha risentito (e il corso di tedesco arranca, mannaggia). Per addolcire un po' la situazione, via libera a quello che nella mia nuova famiglia 1.0 è già un grande classico, una torta di pere speziata e bella da portare in tavola.. </div>
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E voi? Come è iniziato il 2013? A tutti auguro il meglio, e a noi, tutti insieme, auguro che tirando fuori il meglio di ciò che sappiamo essere, possiamo salvarci l'uno con l'altro..</div>
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INGREDIENTI<br />
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- 4 pere Kaiser<br />
- 220g di farina 00<br />
- 70g di miele di acacia<br />
- 70g di zucchero di canna + 2 cucchiai per lo stampo<br />
- 1 uovo<br />
- 150g di latte<br />
- 100g di burro + 1 noce per lo stampo<br />
- 1 bustina di lievito per dolci<br />
- un cucchiaino di cannella e uno di zenzero in polvere -un limone<br />
- un pizzico di sale<br />
- 3 cucchiai di rhum<br />
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1) Sbucciate 3 pere, tagliatele a meta, eliminate il torsolo, irroratele con il succo di limone e disponetele in una ciotola a marinare con il rhum e le spezie.</div>
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2) Sbattete in una terrina il tuorlo con il latte tiepido e lo zucchero di canna. Montate a parte l'albume. Sciogliete il burro e il miele a fuoco dolcissimo. setacciate la farina e il lievito, aggiungete un pizzico di sale nella terrina, unite il composto di burro e miele, e l'albume montato. Mescolate dal basso verso l'alto per non fare smontare il composto. Sbucciate la pera rimasta, eliminate il torsolo e tagliatela a tocchetti.</div>
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3) Rivesti con carta da forno bagnata e strizzata uno stampo a cerniera , imburrate la carta e spolverizzatela con 30 g di zucchero di canna. Sgocciolate le pere dalla marinata e disponetele nello stampo con la parte tagliata verso il basso e le punte verso il centro. </div>
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3) Aggiungete i tocchetti della quarta pera e la marinata delle prime tre nell'impasto. </div>
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4) Cuocete la torta in forno preriscaldato a 180° per circa 45 minuti, lasciatela riposare, sformatela su una gratella da pasticceria e servitela tiepida o fredda. </div>
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<b>PEAR UPSIDE DOWN CAKE WITH SPICES AND RUM</b><br />
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I realize I sound disappeared. But in this Italy, increasingly anxious and schizophrenic because of the crisis, we all come together divided into two tribes: those who do not work, and suffering (and yes, I know what it means), and who does the job, and has to run faster than ever before, to ensure that everything is in walking distance. The simple truth is that we have big deadlines at the end of the month, what will make you understand how the company over the next 18 months, we are few and all are fully absorbed by the work - yes, even during the holidays - and keep our fingers crossed. The result is that (like tonight) I get home and pass out to sleep on the bed .. and the blog has suffered (and the German course limps, damn). To sweeten a little 'situation, go-ahead to what in my new family 1.0 is already a classic, a spicy pear pie and nice to bring to the table .. And you? How in going your 2013? I wish to you all all the best, and I wish us that being the best that ourselves can be, all of us can save each other..</div>
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INGREDIENTS<br />
- 4 pears Kaiser<br />
- 220g flour 00<br />
- 70g of honey<br />
- 70g of sugar cane + 2 spoons for the mold<br />
- 1 egg<br />
- 150g of milk<br />
- 100g butter + 1 teaspoon for the mold<br />
- 1 teaspoon of baking powder<br />
- A teaspoon of cinnamon and one of powdered ginger-lemon<br />
- A pinch of salt<br />
- 3 tablespoons of rum<br />
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1) Peel 3 pears, cut them in half, remove the core, drizzle with lemon juice and place in a bowl to marinate with rum and spices.</div>
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2) Beat the egg yolks in a bowl with warm milk and sugar cane. Whip the egg white. Melt the butter and honey sweet fire. Sift the flour and baking powder, add a pinch of salt in the bowl, add the mixture of butter and honey, and egg white mounted. Stir from bottom to top so as not to remove the compound. Peel the remaining pear, remove the core and cut into chunks.</div>
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3) overlaid with parchment paper soaked and squeezed a springform pan, butter the paper and sprinkle with 30 g of sugar. Drain the pears from the marinade and arrange them in the pan with the cut side down and the tips toward the center.</div>
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3) Add the cubes of the fourth pear and the marinade of the other pears in the dough.</div>
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4) Bake the cake in a preheated oven at 180 degrees for about 45 minutes, let it stand, remove it from the mold on a wire rack for pastry and serve warm or cold.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com2tag:blogger.com,1999:blog-8655386678959987248.post-18286863917857530612012-12-09T22:47:00.000+01:002012-12-09T22:47:29.616+01:00PANINI PATATE E ROSMARINO<br />
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<i>SCROLL DOWN FOR ENGLISH</i><br />
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E' arrivato l'inverno, e complice un negozio di farine spettacolari a km0, ho voglia di usare un sacco il forno..<br />
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- 400g di farina per pane<br />
- 25g di lievito di birra<br />
- 70 g di burro<br />
- 3 uova<br />
- 1 cucchiaino di zucchero<br />
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- 1 dl di latte (indicativo)<br />
- 1 patata lessa<br />
- 1 rametto di rosmarino<br />
- olio extra vergine d'oliva<br />
- 1 cucchiaino di sale <br />
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<span style="text-align: justify;">1) Tagliate la patata a tocchetti, e mettetela in padella a rosolare e insaporire con 2 cucchiai di olio d'oliva e il rosmarino. Dopo qualche minuto togliete il rosmarino e schiacciate la patata con una forchetta.</span><br />
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2) In una ciotola o nel robot mettete il burro morbido, lo zucchero e il lievito sbriciolato, poi le uova e la farina setacciata. Unite la patata, il sale e il latte tiepido, lavorate bene il tutto verificando la consistenza dell'impasto, che dovrà essere sodo ed elastico. Fate lievitare un'ora in luogo tiepido.</div>
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3) Sgonfiate la pasta e ri-lavoratela. Ungete d'olio 12-15 stampi per muffins (di quelli larghi e bassi). Staccate delle palline di impasto, mettendone 3 in ogni stampo. Coprite con un canovaccio e fate lievitare un'altra ora, fino a quando il volume della pasta corrisponderà con il bordo degli stampi.</div>
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4) Preriscaldate il forno a 200° e cuocete per circa 20 minuti, o fino a quando le pagnotte risulteranno dorate. Lasciate intiepidire e sformate. Cospargete con aghi di rosmarino tritati e servite.</div>
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<b>PANINI WITH ROSEMARY AND POTATOES </b><br />
It's winter, and accomplice a store that sells wonderful kind of flours coming from the nearby, I like to use the oven a lot ..<br />
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- 400g bread flour<br />
- 25g of yeast<br />
- 70 g of butter<br />
- 3 eggs<br />
- 1 teaspoon of sugar<br />
- 1 dl milk (approximate)<br />
- 1 boiled potato<br />
- 1 sprig of rosemary<br />
- Extra virgin olive oil<br />
- 1 teaspoon salt<br />
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1) Cut the potato into small pieces, and put it in the pan to brown and season with 2 tablespoons of olive oil and rosemary. After a few minutes, remove the rosemary and mash the potatoes with a fork.</div>
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2) In a bowl or in the robot put the butter, sugar and yeast, then the eggs and flour. Add the potatoes, salt and warm milk, work well together checking the consistency of the dough, which should be firm and elastic. Add milk or flour if necessary. Let rise one hour in a warm place.</div>
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3) Deflate the dough and re-knead. Grease oil 12-15 molds for muffins (those ones wide and low). Reduce the dough in little balls, putting 3 of them in each mold. Cover with a cloth and let rise another hour, until the volume of the dough will correspond with the edge of the molds.</div>
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4) Preheat oven to 200 degrees and bake for about 20 minutes, or until the loaves will be golden. Let cool and misshapen. Sprinkle with chopped rosemary and serve.</div>
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com1tag:blogger.com,1999:blog-8655386678959987248.post-11519042377310137182012-12-03T23:28:00.000+01:002012-12-03T23:34:58.529+01:00RISOTTO SEDANO, PANNA ACIDA, SPECK<br />
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<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px;"><ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><i>SCROLL DOWN FOR ENGLISH</i></span></span></ul>
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<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">Un piatto invernale, che come ingredienti richiama il Veneto (il risotto e sedano sono un abbinamento tipico) e il Trentino (speck e panna acida sono l'anello di congiunzione con l'Austria).. due vicini di casa che si parlano spesso e da sempre si influenzano, unendo le tradizioni di Venezia (che ha importato per prima il riso in italia dalla Cina, e ha visto la diffusione della sua coltivazione soprattutto nella città di Giulietta e Romeo) a quelle di discendenza austroungraica.. e come tutti i melting pot, è ben riuscito!</span></span></ul>
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<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px;">
<li style="text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;"></span></span></li>
<li style="text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /></span></span></li>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_Us_eRY2ZdPhJhBZq2SJlGKI1RTooE1kTKeTzMkJGitnggHNXVrEe_wWqPrFdOg4dnPA-Eo6qRwGxjgMsdXeckNHvLuiLMeRthuxwoAOXzAbreHCAwvBlnD4bc5lumY7eVe8movUC5s/s1600/CIMG7194.jpg" imageanchor="1" style="clear: right; float: right; font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- 320 g di riso Arborio</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- 300 g di sedano verde</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- 1 scalogno</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- 1/2 bicchiere di vino bianco secco (tipo Pinot bianco)</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- 80 g di panna acida </span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- 100g di speck</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- olio</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- burro</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- sale</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- pepe</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- brodo di verdura</span></span></ul>
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<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">1) Sbucciate e tritate lo scalogno, e tagliate 20 g di speck a striscioline o tocchetti piccoli. Lavate il sedano, e tagliatelo a dadini. </span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /></span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">2) Nella pentola a pressione aperta, mettete un cucchiaino di burro e due cucchiai di olio. Aggiungete lo scalogno e lo speck, e fate stufare per 2-3 minuti.</span></span></ul>
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<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">3) Aggiungete il riso, fatelo tostare per 3-4 minuti, poi sfumate con il vino e fate evaporare. Unite il sedano e 550g di brodo. Aggiustate eventualmente di sale, e chiudete il coperchio.</span></span></ul>
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<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">4) Alzate la fiamma, e quando la pentola emetterà un sibilo acuto e lungo, abbassate il fuoco al minimo. Fate cuocere per 6 minuti. Fate sfiatare la pentola. Aprite il coperchio.</span></span></ul>
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<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">5) Aggiungete la panna acida, coprite e fate riposare per qualche minuto. Nel frattempo togliete il grasso allo speck rimanente,e fatelo saltare per 1 minuto in una padella senza condimenti, per renderlo croccante.</span></span></ul>
<ul class="ingredienti" style="list-style: none none; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">Servite nei piatti, regolate di pepe e aggiungete lo speck. Decorate con le foglie del sedano se vi piacciono.</span></span></ul>
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<span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><b>RISOTTO WITH CELERY, SPECK, SOUR CREAM</b></span></span></div>
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<span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">A winter dish, or as ingredients recalls the Veneto (the rice and celery are a typical combination) and Trentino (bacon and sour cream are the link with Austria) .. two neighbors who speak often and always influence, combining the traditions of Venice (who first imported rice in Italy from China, and has seen the spread of its cultivation especially in the city of Romeo and Juliet) to those Austro-Hungarian descent .. and how all the melting pot, it is successful!</span></span></div>
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<span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- 320 g Arborio rice</span></span></div>
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<span style="color: #303030; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">- 300 g of celery</span></span></div>
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- 1 shallot</div>
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- 1/2 cup dry white wine (such as Pinot Blanc of Veneto Region)</div>
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- 80 g sour cream</div>
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- 100g of bacon</div>
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- extra virgin oil</div>
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- butter</div>
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- salt</div>
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- pepper</div>
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- Vegetable stock</div>
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1) Peel and chop the shallot, 20 g of speck cut into strips or small pieces. Wash the celery and cut it into cubes.</div>
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2) In the pressure cooker, put a teaspoon of butter and two tablespoons of oil. Add the shallot and speck, and let simmer for 2-3 minutes.</div>
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3) Add the rice and toast for 3-4 minutes, then pour in the wine and let it evaporate. Add the celery and 550g of stock. Season with salt if necessary, and close the lid.</div>
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4) Turn up the heat, and when the pot will emit a high-pitched whine, lower the heat to low. Cook for 6 minutes. Make vent the pot. Open the cover.</div>
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5) Add the sour cream, cover and let rest for a few minutes. Meanwhile, remove the fat from the remaining speck and let it cook for 1 minute in a pan without condiments to make it crispy. Serve on plates, season with pepper and add the speck. Decorate with the celery leafs if you like them.<br />
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-66260119111483638542012-11-26T19:46:00.001+01:002012-11-26T19:46:20.613+01:00BRASATO DI MANZO DELLA NONNA<i>SCROLL DOWN FOR ENGLISH</i><br />
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Ed ecco che ci siamo.. inizio a tentare i piatti che piacciono al Marito (e che sua madre fa davvero benissimo - anni e anni di specializzazione l'hanno resa una cuoca eccellente), e che parlano della sua terra di origine..come cantano gli Zero Assoluto "e tutto questo, per amore", perchè davvero mi sento contenta a vedergli brillare gli occhi nel sentire il profumo che si sparge per casa, per un pranzo che fa così domenica, così Casa e Famiglia..</div>
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INGREDIENTI</div>
- 1,2 kg di carne di manzo (cappello del prete)<br />
- una bottiglia di vino rosso (nel mio caso, un Buttafuoco)<br />
- 3-4 fette di speck<br />
- 1 cipolla<br />
- 1 carota<br />
- 1 costola di sedano<br />
- 1 spicchio d'aglio<br />
- 1 qualche foglia di salvia<br />
- 1 rametto di rosmarino<br />
- 1 cucchiaino di cumino<br />
- 2 chiodi di garofano<br />
- 50 g di farina<br />
- 2 foglie di alloro<br />
- 30 g di burro<br />
- olio extravergine d'oliva<br />
- noce moscata<br />
- sale, pepe <br />
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1) Tagliate lo speck a straccetti. Con un coltello incidete la carne in più punti, creando dei solchi stretti ma profondi. Infilate lo speck all'interno delle fessure. Mettete in una ciotola a marinare la carne la sera prima con 500g di vino rosso, la salvia, il rosmarino, l'alloro, il pepe, i chiodi di garofano.<br />
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2) Sgocciolate la carne. Fate soffriggere in una casseruola il cumino, la cipolla, il sedano e la carota tritati con il burro e un filo di olio; quando saranno dorati, unite la carne e fatela rosolare su tutti i lati.<br />
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3) Aggiungete la marinata e altri 100g di vino rosso. Portate a bollore, poi abbassate la fiamma, coprite con il coperchio e fate cuocere a fuoco molto basso. Fate cuocere per almeno due ore e mezza (ma ricordate che la carne più cuoce, più sarà tenera: se avete tempo, fate cuocere anche per 3 ore e mezza).<br />
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4) Spegnete la fiamma, tirate fuori la carne e fate raffreddare. Nel frattempo se il sugo è liquido, accendete il fuoco, aggiungete la farina setacciata e fate restringere, mescolando con un cucchiaio di legno. Tagliate la carne a fette e servite, accompagnando con patate lesse e polenta.<br />
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<b>GRANDMA BRAISED BEEF </b><br />
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And here we are .. I start to try the husband's favourite recipes (and that his mother does really well - years and years of experience have made her an excellent cook), and speaking of his native land .. as an Italian band sing, "and all this, for love " because I really feel happy to see his eyes shining while smells spread through home; all this makes our lunch so Sunday, so Home and Family ..</div>
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INGREDIENTS</div>
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- 1.2 kg of beef (shoulder)<br />
- A bottle of red wine (in my case, a Buttafuoco)<br />
- 3-4 slices of bacon<br />
- 1 onion<br />
- 1 carrot<br />
- 1 stick of celery<br />
- 1 clove of garlic<br />
- 1 a few sage leaves<br />
- 1 sprig of rosemary<br />
- 1 teaspoon of cumin<br />
- 2 cloves<br />
- 50 g flour<br />
- 2 bay leaves<br />
- 30 g of butter<br />
- Extra virgin olive oil<br />
- Nutmeg<br />
- Salt, pepper<br />
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1) Cut the bacon in strips. Use a knife to carve the meat in several places, creating furrows narrow but deep. Put the bacon into the fissures. Put in a bowl to marinate the meat the night before with 500g of red wine, sage, rosemary, bay leaf, pepper, cloves.</div>
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2) Drain the meat. Fry in a pan cumin, onion, celery and carrot chopped with butter and a little olive oil, and when they are golden, add the meat and brown on all sides.</div>
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3) Add the marinade and other 100g of red wine. Bring to a boil, then lower the heat, cover with a lid and cook over very low heat. Cook for at least two and a half hours (but remember that the more meat cooks, the more tender: if you have time, cook for 3 hours and a half).</div>
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4) Turn off the heat, take out the meat and let it cool. In the meantime, if the sauce is liquid, turn on the heat, add the flour and simmer to reduce, stirring with a wooden spoon. Cut the meat into slices, accompanied with boiled potatoes and polenta.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com1tag:blogger.com,1999:blog-8655386678959987248.post-19423094451731579072012-11-18T19:34:00.001+01:002012-11-18T19:34:11.206+01:00GNOCCHI FUNGHI E ZUCCHINE<div style="text-align: justify;">
<i>SCROLL DOWN FOR ENGLISH</i></div>
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Sono stata assente per un po'.. ma davvero a volte si accumulano mille cose da fare (mobili che arrivano, in particolare.. con magari portelle che sono ammaccate, grr.. poi la collega che se ne va, e automaticamente tu e l'altra rimasta vi trovate con il doppio delle cose da fare), e tutt'ora mi guardo intorno in casa e nell'attesa che tutti problemi vengano risolti, vedo un grande sporco e un gran disordine.. Ma insomma, un po' di tristezza (ma nemmeno troppa, che i problemi veri sono ben altri!) e disordine a parte, sopravviverò (da cantarsi con Gloria Gaynor, naturalmente!). E cerco di sorridere con bel piatto di gnocchi!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHTyPvSJFFEgfv_CMS1W1RiHhRlO6mV22gw1SWgLuDAoVZVj98hT-LLeyP2dcVKN6Vg-RbT7-RMmVpvSlpS1TL1yFfjsCxwFM2TVTKKt5dK-ub_3UNju4A_7mXWxc_7vVdKAMJDIR3n8/s1600/CIMG7045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHTyPvSJFFEgfv_CMS1W1RiHhRlO6mV22gw1SWgLuDAoVZVj98hT-LLeyP2dcVKN6Vg-RbT7-RMmVpvSlpS1TL1yFfjsCxwFM2TVTKKt5dK-ub_3UNju4A_7mXWxc_7vVdKAMJDIR3n8/s320/CIMG7045.jpg" width="320" /></a></div>
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- 500 g di gnocchi di patate (qui potete trovare la ricetta <a href="http://fastgoodcooking.blogspot.it/2011/10/gnocchi-gorgonzola-e-speck.html" target="_blank">http://fastgoodcooking.blogspot.it/2011/10/gnocchi-gorgonzola-e-speck.html</a>)<br />
- 2 zucchine piccole o 1 media<br />
- 60 g di porcini secchi<br />
- 1 grosso pomodoro<br />
<span id="goog_1028670428"></span><span id="goog_1028670429"></span><a href="http://www.blogger.com/"></a>- 1piccolo scalogno<br />
- 1 cucchiaio di prezzemolo tritato<br />
- grana padano grattugiato<br />
- olio extravergine d'oliva<br />
- sale, pepe<br />
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1) Mettete in ammollo i funghi in acqua tiepida per almeno 20-30 minuti. Scolateli tenendo l'acqua da parte, e filtrate l'acqua stessa.</div>
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2) Scaldate 2 cucchiai di olio in una padella larga e rosolatevi mezzo scalogno tritato.Unite i funghi, bagnate con un po' della loro acqua, e fateli stufare per 7-10 minuti a fuoco basso, aggiustando di sale e badando che non si asciughino troppo- in caso aggiungete ancora un po' d'acqua. Insaporiteli con il prezzemolo verso fine cottura.</div>
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3) Lavate il pomodoro e la zucchina, e tagliate il primo a dadini, e la seconda a julienne grossa. In un'altra padella, scaldate altri 2 cucchiai di olio e l'altra metà dello scalogno sminuzzato, e fate saltare la zucchina per un paio di minuti. Spegnete, e unite i funghi alle zucchine nella padella di dimensioni più grandi.</div>
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3) Lessate gli gnocchi in acqua bollente salata, estraendoli con un mestolo forato man mano che salgono in suoerficie.Fateli saltare nella padella con le verdure, aggiungete il pomodoro a dadini, servite regolando di sale e pepe e se vi piace aggiungete il grana grattugiato.</div>
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<b>DUMPLINGS WITH VEGETABLES</b><br />
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I've been absent for a while '.. but really sometimes life accumulates plenty to do, all together (furniture arriving, in particular .. maybe with doors that are dented, grr!!! ), and still I look around the house and while waiting for all problems are resolved, I see a big dirt and a mess .. But still, little sadness (real trouble are totally others!) and disorder aside, I will survive (singing Gloria Gaynor, of course!). And I try to smile with nice plate of gnocchi!</div>
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- 500 g of potato gnocchi (here you can find the recipe <a href="http://fastgoodcooking.blogspot.it/2011/10/gnocchi-gorgonzola-e-speck.html" target="_blank">http://fastgoodcooking.blogspot.it/2011/10/gnocchi-gorgonzola-e-speck.html</a>)<br />
- 2 small or 1 medium zucchini<br />
- 60 g of dried porcini<br />
- 1 large tomato<br />
- 1 little shallot<br />
- 1 tablespoon chopped parsley<br />
- grated grana padano cheese<br />
- Extra virgin olive oil<br />
- Salt, pepper<br />
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1) Soak the mushrooms in warm water for 20-30 minutes. Drain water taking it part, and filter the water itself.</div>
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2) Heat 2 tablespoons oil in a large frying pan and brown 1/2 chopped shallot , add the mushrooms and then a little 'of their water, and let them simmer for 7-10 minutes over low heat, season with salt and making sure that they wont become dry - add a little 'water. Season with parsley towards the end of cooking.</div>
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3) Wash the tomato and zucchini, and cut into cubes the first one, and the into large julienne the second one. In another pan, heat 2 more tablespoons of oil and the other half of the chopped shallot, and saute the zucchini for a couple of minutes. Turn off, add the mushrooms and zucchini to the pan of a larger size.</div>
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3) Cook the gnocchi in boiling salted water, extracting with a slotted spoon as they rise to the surface. Let them jump into the pan with the vegetables, add the diced tomato, and serve with salt and pepper and if you like, add the grated parmesan.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-61114517626161323812012-11-04T20:39:00.000+01:002012-11-06T08:28:02.855+01:00ROTOLO AL TRIPLO CIOCCOLATO<br />
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<i>SCROLL DOWN FOR ENGLISH</i></div>
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Una ricetta classica, che ha mille varianti a seconda dei gusti.. io vi dirò solamente che con questo dolce la scorsa settimana mi sono augurata "buon compleanno", dimenticando per una volta le calorie...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrunJU1mVIM6o7Vf2NoCzMdaOR6caDaDezPxaOIJnZnLOIQFj7BZ_bsCgVgPa6Rajne3nu5h-1-72IUO4SAg4rEGLy8ZWOef4KozMw6GU0IR_iK9GuF7xd8osB2yCAs8ixQabHJVifn0/s1600/2012-10-28+14.30.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrunJU1mVIM6o7Vf2NoCzMdaOR6caDaDezPxaOIJnZnLOIQFj7BZ_bsCgVgPa6Rajne3nu5h-1-72IUO4SAg4rEGLy8ZWOef4KozMw6GU0IR_iK9GuF7xd8osB2yCAs8ixQabHJVifn0/s320/2012-10-28+14.30.26.jpg" width="320" /></a></div>
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INGREDIENTI</div>
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- 80 g di farina </div>
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- 1 cucchiaino di lievito vanigliato </div>
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- 2 cucchiai di cacao amaro </div>
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- 3 uova </div>
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- 80g di zucchero </div>
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- 125g di cioccolato bianco </div>
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- 2dl di panna fresca </div>
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- 2 cucchiai di acqua di fiori d'arancio </div>
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- 60 g di burro </div>
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- 100 g di cioccolato fondente </div>
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- 20 g di zucchero a velo </div>
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- sale </div>
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- scorze d'arancia candite</div>
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1) Mescolate il cioccolato bianco fuso con la panna calda, l'acqua di fiori d'arancio e il burro a dadini, mescolate la crema e trasferitela per un'ora in frigo a riposare. Sgusciate le uova e separate i tuorli dagli albumi. Lavorate i tuorli con lo zucchero ; unite 2 cucchiai di acqua ghiacciata, la farina, il lievito e il cacao setacciati e amalgamate con un cucchiaio di legno. </div>
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2) Montate a neve gli albumi con un opizzico di sale. Incorporate all'impasto gli albumi a neve, mescolando dal basso verso l'alto per non farli smontare. Stendete il tutto in una teglia di 22x30 cm foderata con carta da forno e infornate a 180° per circa 15 minuti. </div>
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3) Intanto montate la crema di cioccolato bianco con le fruste elettriche. Sfornate la pasta dalla teglia, e finchè ancora calda, spalmatela con la crema preparata (questa è la parte più difficile - faccio un ringraziamento al Marito per la collaborazione e il sangue freddo mentre io iniziavo già a sudare), formate un rotolo compatto, avvolgetelo nella pellicola e fatelo raffreddare in frigorifero. </div>
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4) Mescolate il cioccolato fondente sciolto a bagnomaria con un po' d'acqua e lo zucchero a velo e lasciate raffreddare. Decorate il rotolo con la glassa con le scorzette candite. </div>
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<b>TRIPLE CHOCOLATE ROLL</b></div>
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A classic recipe that has many variations depending on your taste .. I will say only that with this cake last week I wished myself "happy birthday", forgetting for a time the calories ...</div>
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INGREDIENTS</div>
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- 80 g flour</div>
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- 1 teaspoon baking powder vanilla</div>
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- 2 tablespoons unsweetened cocoa</div>
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- 3 eggs</div>
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- 80g of sugar</div>
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- 125g of white chocolate</div>
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- 2 dl fresh cream</div>
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- 2 tablespoons orange flower water</div>
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- 60 g of butter</div>
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- 100 g of dark chocolate</div>
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- 20 g of powdered sugar</div>
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- salt</div>
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- Candied orange peel</div>
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1) Mix the melted white chocolate with hot cream (not boiling!), orange blossom water and butter into cubes, mix the cream and transfer it for an hour in the fridge to rest. Shell the eggs and separate the yolks from the whites. Work the egg yolks with the sugar, add 2 tablespoons iced water, flour, baking powder and sifted cocoa and mix with a wooden spoon.</div>
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2) Whip the egg whites with a pinch of salt. Stir in the egg whites to the mixture, stirring from the bottom to the top so they will not dismount. Roll it into a 22x30 cm baking tray lined with baking paper and bake at 180° C for about 15 minutes.</div>
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3) Meanwhile, whip the white chocolate cream with electric whips. Bake the dough from the pan, and until still warm, spread it with the prepared cream , form a compact roll (this is the hardest part), wrap it in plastic wrap and let cool in the refrigerator.</div>
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4) Stir the melted chocolate in a double boiler with a little 'of iced water and powdered sugar and let cool. Decorate with icing roll with candied peel.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com2tag:blogger.com,1999:blog-8655386678959987248.post-83801562071475816452012-10-29T22:23:00.001+01:002012-10-29T22:23:17.049+01:00PANCAKES DI GRANO SARACENO CON PECORINO, MELE, NOCI<br />
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<i>Scroll down for English</i></div>
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I pancakes - insieme ai blinis - sono tra i nuovi beniamini delle cucine italiane.. In questo caso, un' incursione in Usa si fonde con i gusti e gli abbinamenti tipici "made in Italy.. per un antipasto fusion sfizioso, o per un "colanzo" (leggasi: brunch :-)) che oramai stiamo imparando a goderci anche qui..</div>
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INGREDIENTI </div>
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- 130g di farina di grano saraceno</div>
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- 2 cucchiaini di lievito per dolci</div>
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- 1 pizzico di sale</div>
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- 2 uova</div>
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- 1,5 dl di latte + eventuali aggiunte</div>
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- 30 g di burro fuso</div>
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- 1 pezzo di pecorino romano</div>
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- 10-12 noci</div>
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- miele d'acacia</div>
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- 2-3 mele granny smith</div>
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- 1 cucchiaino di olio per la padella</div>
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- succo di limone</div>
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1) Lavate le mele e tagliatele a spicchi molto sottili, lasciando la buccia se vi piace (tra l'altro è una scelta molto salutare). Spruzzatele con il succo di limone per non farle annerire. Sgusciate le noci e tenetele da parte. Grattugiate il pecorino con una grattugia a fori larghi, o riducetelo a scaglie sottili.</div>
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2) In una terrina unite la farina setacciata , il lievito, il sale. Mescolare e mettere da parte. Separate i tuorli dagli albumi e montate i bianchi a parte. Sbattete i tuorli e uniteli agli ingredienti solidi. </div>
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3)Aggiungete il latte e il burro fuso, e mescolate finchè il composto è omogeneo. Unite infine i bianchi d'uovo montati, avendo cura di mescolare dal basso verso l'alto per non farli smontare. Dovrete ottenere una pastella semiliquida. In caso aggiungete qualche cucchiaio di latte se necessario. Ricordate che la quantità di latte utilizzato incide sullo spessore dei pancakes..</div>
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4)Ungete con il cucchiaino di olio e riscaldate una piccola padella a fuoco moderato. Mettere 1 piccolo mestolo del composto per pancake nella padella, e distribuitelo fino ad ottenere un cerchio di circa 10 cm. di diametro. Abbassate eventualmente un po' la fiamma e fate cuocere finchè la parte superiore fa bolle ed appare asciutta; girate il pancake con una spatola e cuocetelo dall'altra parte per circa un paio di minuti (deve dorarsi).</div>
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5) Disponete i pancakes (dovrebbero venirne 12) su un piatto tenendoli in caldo con un canovaccio. Componete mettendo un pancake, uno strato di mele, uno di pecorino, 1/2 cucchiaino di miele. Fate un altro strato identico, e concludete con un terzo pancake, pecorino, noci e 1 cucchiaio di miele.</div>
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<b>BUCKWHEAT PANCAKES WITH PECORINO ROMANO CHEESE, APPLES, WALNUTS</b></div>
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The pancakes - along with blinisi- are among the new darlings of Italian cuisine .. In this case, a raid in U.S. merges with the tastes and combinations typical "made in Italy" .. for a tasty appetizer fusion, or a" colanzo "(read: brunch :-)) now that we are learning to enjoy brunch too ..</div>
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INGREDIENTS</div>
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- 130g of buckwheat flour</div>
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- 2 teaspoons of baking powder</div>
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- 1 pinch of salt</div>
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- 2 eggs</div>
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- 150g milk + additions</div>
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- 30 g butter, melted</div>
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- 1 piece of pecorino romano cheese</div>
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- 10-12 nuts</div>
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- Acacia honey</div>
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- 2-3 Granny Smith apples</div>
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- 1 teaspoon of oil to the pan</div>
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- Lemon juice</div>
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1) Wash the apples and slice them very thin, leaving the skin if you like (by the way is a very healthy choice). Sprinkle with lemon juice to prevent them from becoming dark. Shell walnuts and keep aside. Grate the pecorino cheese with a grater with large holes, or cut it into thin flakes.</div>
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2) In a bowl add the flour, baking powder, and salt. Mix and set aside. Separate the yolks from the whites and mount the whites separately. Beat the egg yolks and add them to the dry ingredients.</div>
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3) Add the milk and melted butter, and stir until the mixture is homogeneous. Unite the mounted the egg whites, stirring from the bottom to the top so they will not dismount. You must obtain a semi-liquid batter. Add a few tablespoons of milk if necessary. Remember that the amount of milk used affects the thickness of pancakes ..</div>
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4) Grease with a teaspoon of oil and heat a small skillet over medium heat. Place 1 small ladle of the pancake mixture to the pan, and form a circle about 10 cm. in diameter. Lower possibly the heat and cook until on the top will appear little bubbles and it looks dry; flip the pancake with a spatula and cook the other side for about a couple of minutes (it should browning).</div>
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5) Arrange the pancakes (they should come 12) keeping warm on a plate with a cloth. Compose putting a pancake, a layer of apples, one of pecorino cheese, 1/2 teaspoon of honey. Make another layer identical, and finish with third pancake, cheese, walnuts and 1 tablespoon honey.</div>
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com3tag:blogger.com,1999:blog-8655386678959987248.post-28641713506198122842012-10-23T00:47:00.001+02:002012-11-15T00:02:21.087+01:00CIAMBELLA CON SCHIZ, PERE E CANNELLA<br />
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<i>SCROLL DOWN FOR ENGLISH</i></div>
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Una torta semplice, con un ingrediente un po' diverso.. lo Schiz, un tipico formaggio bellunese, dalla pasta bianca e compatta, con un gusto delicato e dolce. Perfetto quindi anche per un dolce. E quale abbinamento migliore che le pere?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolWvKE3FhyphenhyphencMFUdGXcUg8tKnO6tivPZLEmqshGAWJsp423ud5qOs6G93Xy8qILQpJSi5WPifz-sB-VetNK_vXu2ihPpCDZG3p1XLOA15zwVN1gBTzH305TOfliaw6H3QlkNE-MgW4Qa0/s1600/CIMG7014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolWvKE3FhyphenhyphencMFUdGXcUg8tKnO6tivPZLEmqshGAWJsp423ud5qOs6G93Xy8qILQpJSi5WPifz-sB-VetNK_vXu2ihPpCDZG3p1XLOA15zwVN1gBTzH305TOfliaw6H3QlkNE-MgW4Qa0/s320/CIMG7014.jpg" width="320" /></a></div>
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INGREDIENTI</div>
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- 300g di farina 0</div>
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- 3 uova</div>
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- 150g di shiz</div>
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- 3 pere grandi e croccanti</div>
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- 150g di yogurt</div>
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- 1 bicchierino di rhum</div>
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- qualche cucchaio di latte</div>
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- 100g di zucchero di canna 3 cucchiai per lo stampo</div>
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- 1 noce di burro per lo stampo</div>
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- 1 bustina di lievito</div>
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- 3 cucchiai di cacao in polvere</div>
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- zucchero a velo</div>
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- cannella</div>
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1) Separate i tuorli dagli albumi . Montate gli albumi a neve ferma. Poi in una terrina montate i tuorli con lo zucchero, aggiungete la farina, il cacao e il lievito setacciati, lo yogurt, il rhum e mescolate.</div>
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2) Unite poi gli albumi, mescolando dal basso verso l'alto per non smontarli. Sbucciate le pere e tagliatele a tocchetti. Aggiungetele al composto. Unite il formaggio a scaglie e qualche cucchiaio di latte per dare una consistenza appena cremosa. </div>
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3) Preriscaldate il forno a 180°. Imburrate uno stampo da ciambella, e poi cospargetelo di zucchero di canna. Versate l'impasti nello stampo, infornate per 40 minuti. Verificate il grado di cottura con uno stecchino. Tirate fuori dal forno, lasciate raffreddare. Togliete la torta dallo stampo, cospargete con zucchero a velo e un pizzico di polvere di cannella. Servite.</div>
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<b>DONUT CAKE WITH SCHIZ CHEESE AND PEARS </b><br />
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A simple cake with an ingredient a little different .. the Shiz, a typical cheese Belluno (in the Veneto Region), which is white and compact, with a delicate and sweet taste. Perfect then for dessert. And what better match the pears, rhum and cinnamon?<br />
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INGREDIENTS<br />
- 300g of flour 0<br />
- 3 eggs<br />
- 150g of schiz<br />
- 3 large and crunchy pears<br />
- 150g of yogurt<br />
- 1 glass of rum<br />
- 3 tablespoons of cocoa powder<br />
- Some spoons of milk<br />
- 100g brown sugar 3 tablespoons for the mold<br />
- 1 tablespoon of butter for the mold<br />
- 1 packet of yeast<br />
- Icing sugar<br />
- cinnamon<br />
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1) Separate the egg yolks from the whites. . Beat the egg whites until stiff. Then mount in a bowl the egg yolks with the sugar, add the flour , cocoa and yeast sifted , yogurt, rum and stir.<br />
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2) Then add the egg whites, stirring from the bottom upwards to not dismount them. Peel the pears and cut them into pieces, cut them into chunks. Add them to the mixture. Add the cheese flakes and a few tablespoons of milk to give a creamy consistency.<br />
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3) Preheat oven to 180 °. Grease with butter a donut cake mold, then sprinkle with brown sugar. Pour the dough into the mold, bake for 40 minutes. Check for doneness with a toothpick. Take out of the oven, let cool. Remove the cake from the mold, sprinkle with icing sugar and a pinch of cinnamon powder. Serve.<br />
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com2tag:blogger.com,1999:blog-8655386678959987248.post-62356473672033599882012-10-19T14:49:00.001+02:002012-10-19T14:53:39.269+02:00GRANO CON FAGIOLINI, SALMONE E ANETO<br />
<i>SCROLL DOWN FOR ENGLISH</i><br />
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La ricetta più veloce di questa settimana in cui non sono stata affatto bene, è sicuramente questa.. un riso veloce e sano, per sfruttare al meglio i fagiolini tenuti appena croccanti..<br />
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<br />
- 280 g di grano (cottura rapida)<br />
- 150 g di fagiolini<br />
- 100 g di salmone affumicato<br />
- 1 cucchiaio di aneto<br />
- olio extravergine d'oliva<br />
- bicarbonato<br />
- sale, pepe <br />
- 1/2 limone verde o lime<br />
- 1/2 scalogno<br />
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1) Pulite e spuntate i fagiolini, tagliateli a pezzetti e lessateli per 2 minuti in poca acqua bollente salata con un cucchiaino di bicarbonato perche mantengano un colore brillante. Sciacquateli sotto l'acqua fredda così da fermare la cottura.<br />
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2) Tritate lo scalogno e fatelo rosolare con 2 cucchiai di olio d'oliva. Alzate la fiamma, aggiungete i fagiolini e fateli insaporire per 1 minuto.<br />
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2) Portate a ebollizione in una pentola abbondante acqua, salatela e cuocetevi il grano. Intanto tagliate il salmone affumicato a straccetti.<br />
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3) Mettete il grano in un piatto da portata e aggiungetevi i fagiolini, il salmone. Condite il tutto con sale, pepe, olio, poco succo di limone e mescolate bene. Completate con una spolverata di aneto.<br />
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PS: dato che il salmone è già salato, cercate mettere poco sale sia sul grano che sui fagiolini..<br />
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<b>WHEAT WITH SMOKED SALMON, GREEN BEANS AND DILL</b><br />
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The quickest recipe of this week - when I was not well at all - is definitely this.. a rice fast and healthy, to take advantage of the green beans just kept crisp ..<br />
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- 280 g of wheat (fast cooking)<br />
- 150 g of green beans<br />
- 100 g smoked salmon<br />
- 1 tablespoon dill<br />
- extra virgin olive oil<br />
- bicarbonate<br />
- salt and pepper<br />
- 1/2 green lemon or lime<br />
- 1/2 shallot<br />
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1) Clean and trim green beans, cut into small pieces and boil for 2 minutes in a little lightly salted boiling water with a teaspoon of baking because maintain a bright color. Rinse under cold water so as to stop the cooking.<br />
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2) Chop the shallot and brown it with 2 tablespoons of olive oil. Turn up the heat, add the beans and let them cook for 1 minute.<br />
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2) Bring to a boil in a pot large amounts of water, add salt and cook a little rice. Meanwhile, cut the smoked salmon strips.<br />
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3) Put the wheat in a serving bowl and add the green beans, salmon. Season with salt, pepper, olive oil, a little lemon juice and mix well. Complete with a sprinkling of dill.<br />
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PS: Since the salmon is already salty, try to put a little salt both on wheat and beans.<br />
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-57012809921434068962012-10-16T11:09:00.004+02:002012-10-16T11:16:56.273+02:00ORZO ZUCCA E PORCINI<i>SCROLL DOWN FOR ENGLISH</i><br />
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Giuro che non dipende dall'arrivo di Halloween.. ma davvero adoro la zucca, quindi sto preparando un sacco di ricette che prevedono questo ingrediente. Se ci aggiungete che in famiglia ci sono problemi legati al dentista, i cereali, le zuppe e i purè sono il nuovo target primario in questo periodo.. per la carne bisognerà aspettare un po'. </div>
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INGREDIENTI</div>
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- 320 g di orzo precotto</div>
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- 200 g di polpa di zucca (per me, quella napoletana)</div>
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- 1 scalogno tritato </div>
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- 1/2 bicchiere di vino bianco secco (per me, un Soave)</div>
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- 40 g di funghi porcini secchi</div>
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- 4 cucchiai di olio extravergine d'oliva</div>
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- brodo vegetale leggero</div>
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- 1 rametto di rosmarino</div>
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- 40 g di burro</div>
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- sale e pepe nero</div>
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- prezzemolo</div>
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1) Mettete i funghi in ammollo per circa 20-30 minuti in acqua tiepida. Poi scolateli tenendo però la loro acqua da parte.</div>
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2) Riducete la zucca a dadini di circa 1 cm di lato. Fate soffriggere sul fondo di una pentola a pressione con gentilezza le verdure e il rosmarino tritato nell'olio per qualche minuto. Di tanto in tanto se necessario irrora con qualche cucchiaio di acqua calda.</div>
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2) Aggiungete l'orzo e tostatelo per 2 minuti, mescolando in continuazione. Aggiungete poi la zucca e i funghi, mescolate ancora per 1 minuto. Versate l'acqua dei funghi e fate sfumare. Aggiungete circa 550g di brodo vegetale. Regolate eventualmente di sale. Chiudete il coperchio, alzate la fiamma. Quando sentirete uno sbuffo acuto, abbassate la fiamma e fate cuocere per 5 minuti. (calcolate che 1 minuto in pentola a pressione corrisponde a 3-4 in pentola normale)</div>
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3) Alla fine, spegnete la fiamma, fate sfiatare la pentola, e aprite il coperchio. Fate mantecare con il burro. Distribuite nei piatti, spolverizzate con un pizzico di pepe e un po' di prezzemolo tritato, e servite. </div>
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<b>BARLEY WITH PUMPKIN AND MUSHROOMS</b></div>
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I swear that does not depend on the arrival of Halloween .. but I really love the pumpkin, so I'm preparing a lot of recipes with this ingredient. If we add that in the family there are problems with the work of the dentist, cereals, soups and purees are the new primary target in this period .. for meat I will have to wait a little. </div>
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INGREDIENTS</div>
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- 320 g of pre-cooked barley</div>
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- 200 g pumpkin flesh (for me, that of Naples)</div>
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- 1 shallot, chopped</div>
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- 1/2 cup dry white wine (for me, a Soave)</div>
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- 40 g of dried porcini mushrooms</div>
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- 4 tablespoons of extra virgin olive oil</div>
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- Light vegetable broth</div>
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- 1 sprig of rosemary</div>
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- 40 g of butter</div>
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- Salt and black pepper</div>
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- parsley</div>
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1) Put the funghiin soak for 20-30 minutes in warm water. Then drain but taking their water aside.</div>
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2) Cut the pumpkin into cubes of about 1 cm per side. Fry the bottom of a pressure cooker with kindness vegetables and chopped rosemary oil for a few minutes. From time to time if necessary sprays with a few tablespoons of hot water.</div>
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2) Add the barley and toast for 2 minutes, stirring constantly. Then add the pumpkin and mushrooms, stir for 1 minute. Add the mushroom water, let it evaporate. Add 550g of vegetable broth. Adjust salt if necessary. Close the lid, turn up the heat. When you hear a snort acute, lower the heat and simmer for 5 minutes. (calculated as 1 minutes in a pressure cooker corresponds to 3-4 in regular pot)</div>
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3) Finally, turn off the heat, let the cooker vent, and open the cover. Do stir in the butter. Spread on plates, sprinkle with a pinch of pepper and a bit 'of chopped parsley, and serve.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com2tag:blogger.com,1999:blog-8655386678959987248.post-61944942778460066252012-10-11T12:17:00.001+02:002012-10-11T12:56:34.398+02:00STROZZAPRETI CON RAGU' DI VERDURE<br />
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<i>SCROLL DOWN FOR ENGLISH</i></div>
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Ma quanto mi piacciono i piatti colorati.. anche se sono semplici e veloci in pausa pranzo, aiutano a dare un tocco di buonumore che ci fa partire con più carica..</div>
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- 350 g di strozzapreti</div>
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- 1-2 zucchine</div>
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- 300 g di zucca</div>
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- 1 scalogno</div>
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- 1 rametto di rosmarino</div>
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- 4 cucchiai di olio extravergine d'oliva</div>
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- 12 olive taggiasche</div>
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- sale</div>
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- pepe</div>
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1) Pulite la zucca, togliete la buccia tagliatela a tocchetti piccoli. Lavate le zucchine e riducetele a dadini. Tritate lo scalogno e fatelo appassire e dorare lentamente nell'olio in una padella . Aggiungete la zucca, fate insaporire per 1 minuto, poi unite la zucchina, aggiungete poca acqua e a piacere un pizzico di preparato granulare per brodo (o comunque un pizzico di sale) , e il rosmarino. Mettete il coperchio e cuocete per 7-8 minuti.</div>
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2) Tagliate le olive al coltello, e tritate grossolanamente il rosmarino. Portate a ebollizione l'acqua in una pentola, salate e fate cuocere gli strozzapreti per il tempo indicato sulla confezione. </div>
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3) Nel frattempo, 2 minuti prima della fine del tempi di cottura del ragù, aggiungete le olive e mescolate il tutto. Scolate la pasta, conditela con il sugo, pepate e se vi piace aggiungete poco parmigiano grattugiato o scamorza affumicata tagliata a dadini.</div>
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<b>STROZZAPRETI WITH VEGETABLE RAGU' SAUCE</b><br />
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How I love colorful dishes .. even if they are simple and quick on lunch break, they help to give a touch of good humor that makes us start with more charge ..</div>
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- 350 g strozzapreti</div>
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- 1-2 zucchini</div>
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- 300 g pumpkin</div>
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- 1 shallot</div>
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- 1 sprig of rosemary</div>
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- 4 tablespoons of extra virgin olive oil</div>
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- 12 black olives</div>
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- salt</div>
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- pepper</div>
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1) Clean the pumpkin, remove the skin and cut into small pieces. Wash the zucchini and reduce them into cubes. Chop the shallots and let it dry and brown slowly in oil in a frying pan. Add the pumpkin, cook for 1 minute, then add the zucchini, add a little water if you like a bit of granular preparation for broth (or a pinch of salt), and rosemary. Put the lid and cook for 7-8 minutes.</div>
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2) Cut the olives into small pieces, and coarsely chop rosemary. Boil water in a pot, add salt and cook the strozzapreti for the time indicated on the package.</div>
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3) Meanwhile, two minutes before the end of the cooking time of the ragù, add the olives and mix well. Drain the pasta, toss with the sauce, pepper and if you like, add a little grated Parmesan cheese or smoked scamorza cheese diced.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com4tag:blogger.com,1999:blog-8655386678959987248.post-86534871351385273272012-10-09T10:22:00.000+02:002012-10-23T19:31:56.793+02:00PANE ALLA ZUCCA - VERSIONE 1.0<i>SCROLL DOWN FOR ENGLISH</i><br />
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Ah, la zucca.. uno degli ortaggi che preferisco. Il mitico Davide Oldani dice che è una verdura che va “sostenuta”, ossia che essendo molto dolce ma delicata va valorizzata con altri ingredienti. Sarà sicuramente così, ma io la adoro in ogni versione.. Tra cui il pane. Ho trovato davvero molte varianti in merito, e un po’ alla volta sto provando a cercare la ricetta perfetta – il che significa trovare anche la farina giusta.. e mentre cerco, vi mostro una ricetta facile fatta con ingredienti che avevo in casa al momento. Potete guarnire il pane con una spennellata di uovo prima di infornarlo, oppure verso fine cottura pennellare con poca confettura di albicocche fatta ammorbidire con poca acqua.</div>
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- 300 g di polpa di zucca<br />
- 500 g di farina 0<br />
- 20g di lievito di birra<br />
- latte<br />
- zucchero<br />
- 1 uovo<br />
- olio<br />
- sale<br />
- noci<br />
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1) Togliete la buccia alla zucca. Cuocete la zucca a fette nel microonde a 850 watt senz’acqua (per circa 15 minuti se sono fette grosse). Fate sciogliere il lievito di birra e 1 cucchino di zucchero in 160g di latte tiepido.</div>
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2) Passate la polpa allo schiacciapatate fino a ridurlo in puré e impastatela con la farina, l’uovo sbattuto, il lievito di birra sciolto nel latte e un cucchiaino di sale, 4 cucchiai di olio. Aggiustate di farina se la pasta fosse troppo morbido, aggiustate con acqua tiepida se il composto fosse troppo sodo. Più lavorate la pasta, meglio verrà. Mettete a lievitare in una ciotola coperta con pellicola o con canovaccio umido per circa 2 ore. La pasta dovrebbe raddoppiare il volume.</div>
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3) Riprendete la pasta, sgonfiatela e fatela lievitare ancora per 1-2 ore, con le stesse modalità. Create delle pagnotte tonde, e disponetele su una teglia ricoperta con carta da forno. Inserite le mezze noci al centro del pane. Fate cuocere in forno già caldo a 210° per 15 minuti, poi abbassate la temperatura a 180° per altri 5-10 minuti , fino a quando le pagnotte saranno dorate e cotte. Verificate il grado di cottura con uno stecchino. Fate raffreddare e servite.</div>
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<b>PUMPKIN BREAD - 1.0 VERSION</b><br />
Ah, pumpkin .. one of my favorite vegetables. The legendary Davide Oldani says it is a vegetable that should be "sustained," meaning that it is very sweet but delicate to be enhanced with other ingredients. It will certainly be so but I love it in every version .. Including bread. I found really many variations on this, and a bit 'at a time I am trying to find the perfect recipe - which means finding the flour right .. and as I try, I'll show you an easy recipe made with ingredients I had at home at the time. You can garnish the bread brushing it with egg before baking, or towards the end of cooking brushing it with a little apricot jam made smooth with a little water.<br />
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- 300 g of pumpkin<br />
- 500 g of flour 0<br />
- 20g of yeast<br />
- 1 egg<br />
- Milk<br />
- Sugar<br />
- Extra virgin olive oil<br />
- Salt<br />
- Walnuts<br />
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1) Remove the skin of the pumpkin. Bake the pumpkin slices in the microwave at 850 watts without water (for about 15 minutes if they are thick slices). Melt the yeast and 1 teaspoon sugar in 160g of warm milk.</div>
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2) Place the pumpkin pulp in a potato masher to reduce it mashed and mix it with the flour, beaten egg, yeast dissolved in milk, 4 spoons of oil and a teaspoon of salt. Season with flour if the dough is too soft, season with warm water if the mixture is too hard. The more you work the dough, the better will be. Put the dough to rise in a bowl covered with plastic wrap or damp cloth for about 2 hours. The dough should double the volume.</div>
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3) Take the dough, deflate it and let rise again for 1-2 hours, with the same procedures. Create small round loaves, and place on a baking sheet covered with parchment paper. Place the half-shelled nuts in the center of the bread. Bake in preheated oven at 210 degrees for 15 minutes, then lower the temperature to 180 ° for 5-10 minutes, until the loaves are golden brown and cooked. Check for doneness with a toothpick. Let cool and serve.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com2tag:blogger.com,1999:blog-8655386678959987248.post-5043892852430061502012-10-05T13:15:00.000+02:002012-10-05T13:15:02.269+02:00TORTA ALL’UVA SENZA BURRO<br />
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E mentre io mi concentro sulle ricette autunnali, coccolandomi con uva e zucca, il tempo ci regala un altro scampolo d’estate e temperature decisamente sopra la media.. :-) (le foto non sono un granchè, ma questa torta pur essendo particolarmente semplice è sparita subito..)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnkPZnpkeODnvW_P-UNEyOM5wtzaoYJRcYbc1i47qcnbwO_VlafJo1G0OS3BDbRRHAmt7uCCLMYJIWmmfHQiahzpj2-bXNfcSIyIjn8rXFoozexUQXC4xNph-TQGeI9NgPNcKxIMVZ9k/s1600/CIMG6688.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnkPZnpkeODnvW_P-UNEyOM5wtzaoYJRcYbc1i47qcnbwO_VlafJo1G0OS3BDbRRHAmt7uCCLMYJIWmmfHQiahzpj2-bXNfcSIyIjn8rXFoozexUQXC4xNph-TQGeI9NgPNcKxIMVZ9k/s320/CIMG6688.jpg" width="320" /></a></div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>250g di farina</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>150g di yogurt bianco greco (per me, fatto in casa)</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>75cl di latte</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>80g di zucchero</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>1 bustina di lievito vanillinato</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>1 bicchierino di grappa</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>1 grosso grappolo di uva nera</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>2 uova</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>1 pizzico di sale</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>2-3 cucchiai di miele</div>
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1)<span class="Apple-tab-span" style="white-space: pre;"> </span>Lavate l’uva, tagliatela metà, eliminate i semi e mettetela in una ciotola profumandoli con la grappa.</div>
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2)<span class="Apple-tab-span" style="white-space: pre;"> </span> Separate gli albumi dai tuorli. Sbattete i tuorli con lo zucchero fino a rendere il composto cremoso. Unite la farina setacciata con il lievito, lo yogurt.</div>
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3)<span class="Apple-tab-span" style="white-space: pre;"> </span>A parte montate a neve gli albumi con un pizzico di sale. Uniteli con delicatezza all’impasto, mescolando dal basso verso l’alto in modo tale che non si smontino. Aggiungete anche metà dell’uva. </div>
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4)<span class="Apple-tab-span" style="white-space: pre;"> </span>Preriscaldate il forno a 180°. Foderate con carta forno una teglia e versate il composto. Livellatelo con un cucchiaio di legno, poi decorate la superficie disponendo a raggiera i restanti acini di uva.</div>
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5)<span class="Apple-tab-span" style="white-space: pre;"> </span>Infornate per circa 40 minuti. Quando il dolce apparirà cotto e in procinto di dorare, tiratelo fuori dal forno e spennellatelo con poco miele. Rimettete in forno per altri 4-5 minuti. Lasciatelo poi intiepidire, toglietelo dalla teglia e servite.</div>
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<b>GRAPE CAKE WITHOUT BUTTER</b><br />
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And while I focus on recipes autumn, cuddling with grapes and pumpkin, time gives us another remnant of summer and temperatures well above the average .. :-) (the photos are not very good this time, but even if it was a really easy cake, it was immediately appreciated..)<br />
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- 250g of flour<br />
- 150g of greek yogurt (for me, homemade)<br />
- 75cl of milk<br />
- 80g of sugar<br />
- 1 tablespoon baking vanilla<br />
- 1 glass of brandy<br />
- 1 large bunch of black grapes<br />
- 2 eggs<br />
- 1 pinch of salt<br />
- 2-3 tablespoons of honey<br />
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1) Wash the grapes, cut into halves, remove the seeds and place in a bowl profumandoli with grappa.<br />
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2) Separate the egg whites from the yolks. Beat the egg yolks with the sugar until the mixture is creamy. Add the sifted flour with baking powder, yogurt.<br />
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3) Whip the egg whites with a pinch of salt. Gently add them to the mixture, stirring from the bottom upwards in such a way that not unmount. Also add half of the grapes.<br />
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4) Preheat oven to 180 °. A baking sheet lined with parchment paper and pour the mixture. Livellatelo with a wooden spoon, then decorate the surface by placing a radial remaining grapes.<br />
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5) Bake for about 40 minutes. When the cake appears cooked and ready to brown, pull it out of the oven and brush with a little honey. Put in the oven for another 4-5 minutes. Then let it cool, remove from pan and serve.<br />
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com6tag:blogger.com,1999:blog-8655386678959987248.post-41245391112794370192012-10-01T11:41:00.000+02:002012-10-01T11:41:38.130+02:00INSALATA LIGHT DI POLLO E FRUTTA<br />
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Ebbene sì. Ho preso quasi 2kg. Sarà colpa dei matrimoni che ultimamente riempiono i weekend? Probabile. In ogni caso, è tempo di correre ai ripari....Iniziando per esempio con un'insalata di pollo e frutta, appena insaporita da poco speck croccante...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoNkbYbygMNXbcPS3MTh0AJErR39V6jQCJmEbT8BrAE5FwR9cKuTz9Z5c2dJ2gIXLt6_4EMB5FjEaf8Il55NEQbSQbxDPglOvxLClBsDWeFfQvFfVyeejtyi6ikjr5UAjiCRiyDN-M0o/s1600/CIMG6898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoNkbYbygMNXbcPS3MTh0AJErR39V6jQCJmEbT8BrAE5FwR9cKuTz9Z5c2dJ2gIXLt6_4EMB5FjEaf8Il55NEQbSQbxDPglOvxLClBsDWeFfQvFfVyeejtyi6ikjr5UAjiCRiyDN-M0o/s320/CIMG6898.jpg" width="320" /></a></div>
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INGREDIENTI</div>
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-500g di petto di pollo</div>
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- 1 piccolo grappolo di uva bianca</div>
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- 6 prugne </div>
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- 3-4 fette di speck</div>
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- vino bianco (nel mio caso, un Traminer)</div>
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- 1 scalogno</div>
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- sale</div>
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- pepe</div>
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- olio extravergine d'oliva</div>
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- 1 rametto di rosmarino</div>
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1) Lavate la frutta. Tagliate a metà gli acini di uva e le prugne, e togliete il nocciolo alle prugne e i semi all'uva. Tagliate il pollo a tocchetti, e togliete il grasso allo speck, se presente.</div>
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2) Mettete 4 cucchiai di olio in una padella, tritate fine lo scalogno, e fatelo soffriggere a fuoco basso. Aggiungete i tocchetti di pollo, e fateli dorare su tutti i lati. Sfumate con il vino, salate (a piacere potete usare 1 pezzettino di dado di verdura - sempre senza glutammato!) e fate cuocere per 7-9 minuti, finchè il pollo sarà ben cotto.</div>
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3) 2 minuti prima del termine della cottura, aggiungete la frutta, e fate insaporire mescolando. Nel frattempo tagliate lo speck a striscioline, e rendetelo croccante facendolo saltare in un padellino senza condimenti per 1-2 minuti. </div>
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4) Unite lo speck all'insalata, e servite, completando con gli aghi di rosmarino tritati e il pepe nero macinato al momento. A piacere potete servire con un'insalata mista verde.</div>
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<b>LIGHT CHICKEN SALAD WITH FRUIT</b></div>
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Well, yes. I took almost 2kg. Will be the fault of marriages that ultimately fill the weekends? Pprobably yes. In any case, it's time to run for cover .... Starting for example with a chicken salad with fruit, flavored with just a little crispy speck ...</div>
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INGREDIENTS</div>
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-500g of chicken breast</div>
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- 1 small bunch of white grapes</div>
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- 6 plums</div>
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- 3-4 slices of speck </div>
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- White wine (in my case, a Traminer)</div>
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- 1 shallot</div>
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- salt</div>
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- pepper</div>
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- Extra virgin olive oil</div>
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- 1 sprig of rosemary</div>
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1) Wash the fruit. Halve the grape berries and plums, and remove the core from plums and seeds from grapes. Cut the chicken into pieces, and remove the fat from speck, if any.</div>
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2) Put 4 tablespoons of oil in a pan, chop fine the shallot and fry it over low heat. Add the cubes of chicken, and let them brown on all sides. Pour in the wine, add a pinch of salt (to taste you can use one piece of nut vegetables - always without glutamate!) and cook for 7-9 minutes, until the chicken is well cooked.</div>
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3) 2 minutes before the end, add the fruit, and cook, stirring. Meanwhile cut the speck into strips, making them jump and crispy in a pan without seasoning for 1-2 minutes.</div>
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4) Add to the salad the speck stripes, and serve, finishing with the chopped rosemary and black pepper, freshly ground. If you wish, you can serve with a mixed salad green.</div>
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com5tag:blogger.com,1999:blog-8655386678959987248.post-19100441121278211862012-09-24T11:20:00.000+02:002012-09-24T11:22:16.733+02:00SPAGHETTI AGLI AROMI<i>SCROLL DOWN FOR ENGLISH</i><br />
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E' autunno. Ufficialmente. E prima di partire con piatti sostanziosi e caldi, dico arrivederci all'estate (e alle mie verdi piantine aromatiche in giardino), con una ricetta semplice, semplicissima, che esalta le erbe fresche appena colte e delizia il palato. Mentre già penso all'uva, alle zucche, ai cavoli, alla polenta......E che la festa autunnale cominci!</div>
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- 320 g di spaghetti</div>
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- un ciuffo di prezzemolo</div>
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- qualche foglia di basilico</div>
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- 2 foglie di salvia</div>
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- un rametto di rosmarino </div>
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- un rametto di maggiorana</div>
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- un rametto di timo</div>
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- 1 spicchio di aglio</div>
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- 4 cucchiai di olio extravergine d'oliva</div>
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- sale</div>
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1) Pulite le erbe aromatiche e tritatele fini.</div>
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2) Fate scaldare l'olio in una capace padella e unitevi lo spicchio d'aglio sbucciato e schiacciato. Fatelo dorare, poi eliminatelo e mettete nella padella le erbe aromatiche; salate e cuocete a fuoco basso per 10 minuti circa. </div>
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3) Mettete abbondante acqua in una pentola per la cottura della pasta e portatela a ebollizione. Salatela, cuocetevi gli spaghetti, scolatele al dente e mettetele nella padella del sugo; mescolate bene, trasferite la pasta in un piatto di portata e servite.</div>
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Variante "in rosso": Scottate 3 pomodori in acqua bollente, pelateli, tagliateli a metà, eliminate i semi e tritateli grossolanamente. Aggiungete a piacere del peperoncino.</div>
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Variante "in bianco": fate ammorbidire in padella 2 cucchiai di ricotta con 2 cucchiai di panna. Aggiungere a piacere del pepe nero macinato al momento.</div>
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<b>SPAGHETTI WITH FRESH HERBS</b><br />
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It's autumn. Officially. And before starting with hearty, warm dishes, I want to say goodbye to summer (and to my green aromatic plants in the garden), with a simple, very simple recipe, which enhances the fresh herbs picked at the moment in the garden and that delight the palate. In the meanwhile, I'm already thinking about grapes, pumpkins, cabbages, polenta ......</div>
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- 320 g of spaghetti</div>
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- A sprig of parsley</div>
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- A few leaves of basil</div>
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- 2 sage leaves</div>
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- A sprig of rosemary</div>
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- A sprig of marjoram</div>
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- A sprig of thyme</div>
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- 1 clove of garlic</div>
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- 4 tablespoons of extra virgin olive oil</div>
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- salt</div>
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1) Clean the herbs and chop them fine.</div>
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2) Heat the oil in a large pan and add the garlic, peeled and crushed. Let it brown, then remove it and put in the herbs, add a pinch of salt and cook over low heat for about 10 minutes.</div>
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3) Put plenty of water in a pot for cooking pasta and bring it to boil. Add salt, cook spaghetti "al dente" and put them in the pan with the sauce. Mix well, transfer the pasta in a dish and serve.</div>
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Variant "red": Blanch 3 tomatoes in boiling water, peel them, cut them in half, remove the seeds and chop coarsely. Add a pinch of chili to taste.</div>
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Variant "white": soften in a pan 2 tablespoons of ricotta cheese with 2 tablespoons of cream. Add to taste freshly ground black pepper.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com0tag:blogger.com,1999:blog-8655386678959987248.post-74380154698115909962012-09-19T10:00:00.001+02:002012-09-25T12:30:40.728+02:00CRESCENTINE (a.k.a. TIGELLE) VERSIONE LIGHT <div class="separator" style="clear: both; text-align: center;">
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<i>SCROLL DOWN FOR ENGLISH VERSION </i><b> </b></div>
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Chiedo già scusa ai puristi emiliani.. Lo confesso, ho usato l'olio anzichè lo strutto - che pure qui nel nord Italia compare ancora in molte ricette (così come il lardo). Ma posto che adoro tutte le ricette dell'Emilia Romagna (dalla piadina, alle crescentine), non posso negarmi il piacere di un antipasto fatto in casa al momento, senza appesantirlo troppo e sminuendo i sensi di colpa.. :-)</div>
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INGREDIENTI<br />
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- 500g di farina 0<br />
- 90 g di strutto ( o olio extravergine d'oliva)<br />
- 25g di lievito di birra<br />
- 2,5 dl di acqua per impastare<br />
- un pizzico di sale<br />
- 1 /2 cucchiaino di zucchero<br />
- salumi, formaggi , caponatina di verdure etc per servire <br />
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1) Mettete la farina sulla spianatoia a fontana, ponete al centro l'olio e il sale. Fate sciogliere il lievito di birra in 1 dl di acqua tiepida insieme allo zucchero, poi aggiungeteli alla farina e impastate, unendo poco per vota il resto dell'acqua tiepida. Lavorate gli ingredienti fino a ottenere una pasta consistente e omogenea che lascerete riposare in una ciotola, coperta da pellicola e in luogo tiepido, per almeno un'ora.</div>
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2) Stendete la pasta con un mattarello fino a uno spessore di circa mezzo centimetro.Con uno stampino tagliabiscotti del diametro di circa 6-7 cm o con il bordo di un bicchiere oliato ritagliate la pasta a dischetti .</div>
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3) Ungete con poco olio un testo (o una pentola per crepes), scaldatela bene sul fuoco e sistematevi i dischetti di pasta. Fate cocere per 4-6 minuti per lato, controllando che le tigelle si siano leggermente gonfiate e presentino sulla superficie delle bollicine dorate .</div>
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4) Quando sono pronte, rovesciate le tigelle sul tavolo e lasciatele "sbollire" per qualche istante.Tagliatele, mentre sono ancora ben calde (usate un coltellino seghettato), a metà nel senso dello spessore, senza aprirle completamente . Farcitele con formaggi e salumi, caponata di melanzane etc. </div>
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<b><br /></b>
<b>CRESCENTINE EMILIANE</b><br />
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<a href="http://it.wikipedia.org/wiki/Crescentina_modenese" target="_blank">http://it.wikipedia.org/wiki/Crescentina_modenese</a><br />
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The crescenta or crescentina (in the plural form or increasing crescentine) is a type of bread characteristic of Appennino in the Modena zone, also known with the name of tigella. It is a tipycal starter of the region, to taste made at the moment, hot, and to serve with ham, cheese, vegetables.</div>
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INGREDIENTS<br />
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- 500g of flour 0<br />
- 90 g of lard (or olive oil)<br />
- 25g of yeast<br />
- 250g of water for kneading<br />
- A pinch of salt<br />
- 1/2 teaspoon of sugar<br />
- salami, ham and cheeses to serve<br />
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1) Put the flour in a bowl, place in the center the oil and salt. Melt the yeast in 1 dl of warm water with the sugar, then add them to the flour and knead, adding a little at a time the rest of the warm water. Knead the ingredients until dough is firm and smooth and leave it to rest in a bowl covered with plastic wrap and in a warm place for at least an hour.</div>
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2) Roll out the dough with a rolling pin to a thickness of half a centimeter. With a stencil cookies or a glass oiled on the edge, cut the dough into circles with a diameter of about 6-7 cm.</div>
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3) Grease with a little oil a pan (or a crepes pan), heat it well over the fire and settle the disks of dough. Let cook for 4-6 minutes on each side, making sure the tigelle have slightly inflated and present on the surface some little golden bubbles.</div>
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4) When they are ready, flip the tigelle on the table and let it "cool off" for a few seconds.Cut them, while they are still hot (use a serrated boxcutter), in half the thickness, without opening them completely. Fill them with cheese and salami, eggplant caponata etc.</div>
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com3tag:blogger.com,1999:blog-8655386678959987248.post-5428734418235550912012-09-13T10:48:00.000+02:002012-09-25T08:40:22.238+02:00CIAMBELLA AI FICHI E YOGURT<i>SCROLL DOWN FOR ENGLISH</i><br />
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Ultimi fichi dell'albero, fino all'anno prossimo purtroppo non e ne parla più.. sob! per concludere degnamente il momento, cosa 'è di meglio che una fetta di torta?<br />
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- 300g di farina<br />
- 80g di burro 1 cucchiaio per lo stampo<br />
- 70g di zucchero<br />
- 150g di yogurt greco light<br />
- latte quanto basta (circa 1dl)<br />
- 3 uova<br />
- 1 bustina di lievito<br />
- 4 fichi maturi ma sodi<br />
- marmellata di fichi<br />
- 40g di mandorle<br />
- qualche cucchiaio di rhum (o 1 fialetta di aroma al rhum)<br />
- sale<br />
- 3 cucchiai di zucchero di canna<br />
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1) Sciogliete il burro a bagnomaria. Separate i tuorli dagli albumi, e montate gli albumi con un pizzico di sale. In una ciotola montate i tuorli con lo zucchero, unite la farina, la vaniglina e il lievito setacciati.<br />
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2) Versate poco per volta il burro, lo yogurt e il latte e man mano che aggiungete gli ingredienti, mescolate con un cucchiaio di legno. Unite gli albumi, stando attenti a non smontarli mescolando dal basso verso l’alto. Preriscaldate il forno a 180°.<br />
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3) Tritate le mandorle, aggiungetele all’impasto . Completate con il rhum, sempre lavorando con il cucchiaio. Lavate e tagliate a metà i fichi. Imburrate uno stampo per ciambelle e spargete lo zucchero di canna. Versate l’impasto nello stampo, affondate i fichi.<br />
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4) Infornate per 35 minuti. Fate ammorbidire su un pentolino a fiamma bassa la marmellata con un cucchiaio di acqua. Sfornate e pennellate la marmellata sulla superficie della ciambella. Rimettete in forno per altri 5 minuti, poi sfornate e lasciate intiepidire. Sformate il dolce, stando attenti a non rompere il dolce (aiutatevi infilando un coltello seghettato tra il dolce e lo stampo).<br />
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<b>CAKE WITH FIGS AND YOGURT</b><br />
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Last figs from the garden tree, I'll have to wait until next year to taste them again .. sob! To round off the moment, what 'is better than a slice of cake?<br />
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- 300g of flour<br />
- 80g butter 1 tablespoon for the mold<br />
- 70g of sugar<br />
- 150g of greek light yogurt<br />
- Milk as needed (about 1 dl)<br />
- 3 eggs<br />
- 1 packet of yeast<br />
- 4 figs, ripe but firm<br />
- Fig jam<br />
- 40g of almonds<br />
- A few tablespoons of rhum (or 1 vial of aroma rhum)<br />
- salt<br />
- 3 tablespoons of brown sugar<br />
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1) Melt the butter in a double boiler. Separate the yolks from the whites, and the egg whites with a pinch of salt. In a bowl mount the egg yolks with the sugar, add the flour, vanilla and baking powder.<br />
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2) Pour little by little butter, yogurt and milk and as you add ingredients, stir with a wooden spoon. Unite the egg whites, being careful not to dismantle them, so stir from the bottom upwards. Preheat oven to 180 °.<br />
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3) Chop the almonds, add them to the mixture. Complete with rhum, always working with the spoon. Wash the figs and cut them in half. Butter a cake mold and sprinkle the brown sugar. Pour the mixture into the mold, and sunken figs.<br />
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4) Bake for 35 minutes. Soak in a small saucepan over low heat the jam with a tablespoon of water. Remove the cake from the oven and brush the jam over the surface of the donut. Put the cake in the oven for another 5 minutes, then keep away and let cool. Turn out the cake, being careful not to break it (help yourselves putting a serrated knife between the cake and the mold).<br />
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<br />Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com8tag:blogger.com,1999:blog-8655386678959987248.post-14120837571430725202012-09-11T10:33:00.001+02:002012-09-25T08:40:51.679+02:00ZUPPA IN ROSSO CON MERLUZZO E SEPPIE<i>SCROLL DOWN FOR ENGLISH</i><br />
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Prime serate fredde, ma ancora voglia d'estate. Voglia di profumi , di erbe aromatiche, di pomodoro e pesce. Per ricordare il mare, anche in città. E per iniziare con la lista dei buoni propositi - del tipo zuppa la sera, buon peso si spera....</div>
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- 3 filetti di merluzzo (200-250g l’uno)</div>
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- 400g di seppie pulite </div>
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- 1 rametto di rosmarino</div>
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- 1 scalogno</div>
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- 400g di salsa di pomodoro</div>
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- 2 piccole zucchine</div>
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- 10 olive verdi o nere a piacere</div>
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- 1 ciuffo di timo</div>
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- 1 ciuffo di prezzemolo</div>
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- ½ bicchiere di vino bianco secco</div>
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- 4 cucchiai di olio extravergine d’oliva</div>
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- farina</div>
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- 1 porzione di dado vegetale per brodo</div>
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- 2 steli di erba cipollina</div>
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1) Asciugate bene il pesce, e tagliate il merluzzo a tocchi e le seppie ad anelli. Lavate le zucchine e tagliatele zucchine a rondelle o a tocchetti. Tritate lo scalogno e fatelo rosolare nell’olio sul fondo di una pentola a pressione aperta. </div>
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2) Infarinate leggermente il pesce. Aggiungetelo all’olio, fatelo rosolare brevemente e sfumate con il vino bianco. Aggiungete le rondelle di zucchine, la salsa di pomodoro e le olive e mescolate.</div>
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3) Preparate nel frattempo del brodo e coprite il pesce con brodo stesso. Chiudete la pentola a pressione, alzate la fiamma fino a che la pentola emetterà un sibilo acuto. Abbassate la fiamma e fate cuocere per 10-12 minuti. Fate sfiatare la pentola, aprite il coperchio. </div>
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4) In caso la zuppa fosse troppo liquida, setacciate un cucchiaio di farina e mescolate lasciando addensare. Aggiungete le erbe tritate finemente, regolate di sale e pepe e decorate con un ultimo rametto di prezzemolo e erba cipollina tagliuzzata al momento. Servite a piacere con fette di pane casereccio abbrustolito, eventualmente sfregato con aglio.</div>
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<b>SOUP IN RED WITH COD AND SQUID</b><br />
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First cold evenings, but still feeling the summer. Feeling like perfumes, herbs, tomatoes and fish. To commemorate the sea, even in the city. And starting with the list of good autumn intentions - something like soup in the evening, good weight hopefully ....<br />
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- 3 cod fillets (200-250g each)<br />
- 400g of cleaned cuttlefish<br />
- 1 sprig of rosemary<br />
- 1 shallot<br />
- 400g of tomato sauce<br />
- 2 small zucchini<br />
- 10 green and black olives to taste<br />
- 1 sprig of thyme<br />
- 1 sprig of parsley<br />
- ½ cup of dry white wine<br />
- 4 tablespoons of extra virgin olive oil<br />
- flour<br />
- 1 serving of vegetable stock cube broth<br />
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1) Dry the fish well and cut cod into chunks and squids into rings. Wash the zucchini and cut them into slices or chunks. Chop the shallots and brown it with the rosemary in oil on the bottom of a pressure cooker open.<br />
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2) Lightly flour the fish. Add it to oil, brown it briefly and pour in the white wine. Add zucchini, tomato sauce and olives and stir.<br />
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3) In the meanwhile prepare the broth and cover the fish with it. Close the pressure cooker, turn up the heat until the pot will emit a loud whine. Reduce heat and simmer for 10-12 minutes. Make vent the pot, open the lid.<br />
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4) If the soup is too liquid, add a tablespoon of sifted flour and stir to thicken . Add finely chopped herbs, salt and pepper and decorate with a sprig of parsley and chopped chives last. Serve as desired with slices of toasted bread, rubbed with garlic.<br />
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Sarahttp://www.blogger.com/profile/14224140309613285965noreply@blogger.com2