tag:blogger.com,1999:blog-27243160295881566362024-03-13T02:32:12.859+01:00MEZZOGIORNO DI CUOCOBARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.comBlogger229125tag:blogger.com,1999:blog-2724316029588156636.post-52933996042986744312015-02-14T22:22:00.001+01:002015-02-14T22:22:02.269+01:00ORECCHIETTE DI GRANO ARSO NORD - SUD<div class="separator" style="clear: both; text-align: center;">
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Da nord a sud, un viaggio culinario che unisce l'Italia.</div>
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In questo piatto la nostra tradizione friulana, montasio e speck di Sauris,unita ai sapori del sud che tanto amo, orecchiette di grano arso e broccoli.</div>
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Un primo piatto meraviglioso, ricco, in cui i sapori si sposano alla perfezione.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvYI3xb7UxO8TPW19sdLSXTBhrqUKeWFJgAjzPuqGT4Pjrv0hdvbwMca6BjnpXn3-DJR7IiMTWW_lFzBY_6_n_7FO-UcRLrk9hay1UfT9qC8Ic6zRXN1lqSmnaxGgw6F8RTa15mioQqM/s1600/B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvYI3xb7UxO8TPW19sdLSXTBhrqUKeWFJgAjzPuqGT4Pjrv0hdvbwMca6BjnpXn3-DJR7IiMTWW_lFzBY_6_n_7FO-UcRLrk9hay1UfT9qC8Ic6zRXN1lqSmnaxGgw6F8RTa15mioQqM/s1600/B.jpg" height="574" width="640" /></a></div>
INGREDIENTI:<br />
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<ul>
<li>220 G di orecchiette di grano arso;</li>
<li>broccoli;</li>
<li>speck di Sauris;</li>
<li>montasio di 60 giorni;</li>
<li>olio e.v.o.;</li>
<li>peperoncino;</li>
<li>cipolla;</li>
<li>sale e pepe;</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB39R_o5dGwmDFzNov7-TaeHGKEsSqsd_pKXY7QlpVJAGCpNjsjMDEI0jjPGP_P4kiPms8VY4iefeq3G12QvcKNj1nq_9gOLd21j_Z3xIuJ2ZQ-Xtaaoz_UKq49UGwLVbcapgVFqJxQvc/s1600/C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB39R_o5dGwmDFzNov7-TaeHGKEsSqsd_pKXY7QlpVJAGCpNjsjMDEI0jjPGP_P4kiPms8VY4iefeq3G12QvcKNj1nq_9gOLd21j_Z3xIuJ2ZQ-Xtaaoz_UKq49UGwLVbcapgVFqJxQvc/s1600/C.jpg" height="542" width="640" /></a></div>
Soffriggere in un filo d'olio mezza cipolla tagliata sottilmente; aggiungervi i broccoli, regolare di sale e di pepe e insaporire con peperoncino.<br />
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Una volta cotti tenere da parte;<br />
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Affettare lo speck a listarelle e ripassarlo in una padella antiaderente per qualche minuto senza alcun condimento fino a renderlo bello croccante; aggiungervi i broccoli e far insaporire.<br />
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Lessare le orecchiette in abbondante acqua salata, scolarle e saltarle in padella con i broccoli, aggiungendo un mestolo di acqua salata; per ultimo cospargerle di montasio fresco grattugiato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5Bl5tfClDQ0Bz3PWdKXvykgQTF0PPJWLQSalK7HLJEhlJp9kbYkHlA3NmrBS9JHUF1ti7V4GYKF2hdDMnkj5MMH3SSkGfDzrzbHJ9az2Ly3MdqkIAHFPi6yLIRJPtg7PZwhSjz85Zic/s1600/E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5Bl5tfClDQ0Bz3PWdKXvykgQTF0PPJWLQSalK7HLJEhlJp9kbYkHlA3NmrBS9JHUF1ti7V4GYKF2hdDMnkj5MMH3SSkGfDzrzbHJ9az2Ly3MdqkIAHFPi6yLIRJPtg7PZwhSjz85Zic/s1600/E.jpg" height="474" width="640" /></a></div>
Eccolo qua!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4KJbfGj3bxd7peEE66NXRrX74E7J41f1ko8P0Sn_5XDx_VPhDHGcQ9uHiwqkG0JoEw-wrxKN4vK6P6_u0_9t8jAm3vbifEw7wy7EURtdCuN15Txhp7BgMQeOWG8F0mXGJ43wUqE_LK50/s1600/F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4KJbfGj3bxd7peEE66NXRrX74E7J41f1ko8P0Sn_5XDx_VPhDHGcQ9uHiwqkG0JoEw-wrxKN4vK6P6_u0_9t8jAm3vbifEw7wy7EURtdCuN15Txhp7BgMQeOWG8F0mXGJ43wUqE_LK50/s1600/F.jpg" height="518" width="640" /></a></div>
Un ottimo e veloce primo piatto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMxW-8LM5hBlVqFLojWGZFj34Uz9ia6u5lo7AVU-npLqTM5sUwSUvLzDp4Nsu8Cv3DsM1nJwWxyAG7oh9qvxIrGRFq7ja4e3r1l8SHI3poHIOWezoMFAQNTeLf-orWRtqPqWMRP6PPJs/s1600/G.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMxW-8LM5hBlVqFLojWGZFj34Uz9ia6u5lo7AVU-npLqTM5sUwSUvLzDp4Nsu8Cv3DsM1nJwWxyAG7oh9qvxIrGRFq7ja4e3r1l8SHI3poHIOWezoMFAQNTeLf-orWRtqPqWMRP6PPJs/s1600/G.jpg" height="464" width="640" /></a></div>
E con questa ricetta a base di broccoli partecipo nella categoria primi piatti con il blog Mezzogiorno di cuoco, al contest del blog Pixelicious "Cavoli che ricetta".<br />
Ecco il link:<br />
http://www.pixelicious.it/2014/12/18/cavoli-che-ricetta-il-primo-foodcontest-di-pixelicious/<br />
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<br />BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com19tag:blogger.com,1999:blog-2724316029588156636.post-70621628076179160892015-02-05T18:32:00.000+01:002015-02-05T18:32:24.732+01:00TRIONFO DI MOUSSE DI FRAGOLE E PANNA SU BASE DI BISCOTTO CROCCANTE<div class="separator" style="clear: both; text-align: left;">
Per un secondo blog-compleanno, quale miglior ricetta da dedicare ai suoi creatori se non che una trionfale torta di compleanno?</div>
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Questo il motivo che mi ha portato a scegliere questa torta, la nostra torta del cuore e a ripubblicarla per loro.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzJDHQo2lhZ67t-chb5kFWBMyEIzpvA64DByy6Jqjpt0xjBaIOwVqp6ixTxfSR_j1sqcL55bSgB0Y5dqj1CRRW8Nu3qOXFCFcBh368T0BwjkXsCMbAUtGa6-okFgfxeathC_UsAeZiiU/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzJDHQo2lhZ67t-chb5kFWBMyEIzpvA64DByy6Jqjpt0xjBaIOwVqp6ixTxfSR_j1sqcL55bSgB0Y5dqj1CRRW8Nu3qOXFCFcBh368T0BwjkXsCMbAUtGa6-okFgfxeathC_UsAeZiiU/s1600/1.jpg" height="616" width="640" /></a></div>
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Ci sono ricette che ti entrano nel cuore; perché le associ ai momenti più belli della tua vita; perché ti accompagnano tra compleanni, ricorrenze, tappe indelebili nel cuore.</div>
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Così è per me con questa torta.</div>
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Ci accompagna da sempre in tutte le ricorrenze più care della nostra famiglia.</div>
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La posso definire la nostra torta del cuore.</div>
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Dolce, avvolgente, una nuvola di leggerezza in contrasto con la sua base croccantina e come coronamento una corolla di fragole e ciuffetti di panna montata.</div>
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Niente a che vedere con le torte moderne del cake design, ma sempre un successo, ve lo garantisco.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UgYJ5AejEWnXSozHtl_N5x3fH5UjoR3It1ZO_-3US9oEvfbM93ZbWxTlpLKj5VXiFHVEuGsLCI8oM5aff3yHNt6hEPCmpNqGdGkPpEAAYXQSEqJmx28V-77ZW-o6wr-sInYawkhkSUY/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UgYJ5AejEWnXSozHtl_N5x3fH5UjoR3It1ZO_-3US9oEvfbM93ZbWxTlpLKj5VXiFHVEuGsLCI8oM5aff3yHNt6hEPCmpNqGdGkPpEAAYXQSEqJmx28V-77ZW-o6wr-sInYawkhkSUY/s1600/5.jpg" height="430" width="640" /></a></div>
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Prepararla è abbastanza semplice; sono tre preparazioni singole che si combinano tra d iloro divinamente.</div>
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Tre strati di puro piacere:</div>
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- una base croccantina di biscotti;</div>
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- uno strato di mousse di fragole;</div>
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- uno strato di mousse di panna;</div>
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e tante tante fragole e panna montata come decorazione.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzAIPMrZ61VcS9AYjDt56cAYDAlrD_MKJkTytWXDNkZZjRoigWPPxJLAXMCv6xUCw-IDHzMjxpRIRrA1-RXjMfDAV7PUP7mOpI2OLF-zpRE1ZxHIFoUvF0nTS1ofEsRR_TEVG3JKIgtA/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzAIPMrZ61VcS9AYjDt56cAYDAlrD_MKJkTytWXDNkZZjRoigWPPxJLAXMCv6xUCw-IDHzMjxpRIRrA1-RXjMfDAV7PUP7mOpI2OLF-zpRE1ZxHIFoUvF0nTS1ofEsRR_TEVG3JKIgtA/s1600/1.jpg" height="616" width="640" /></a></div>
Oggi voglio dedicare questa mia golosissima torta del cuore al blog Ajò a Pappai.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQzy-OujJosNTgYIBt3qjGnmXnUVtEy_Y8B3Miju5kKWCQtvNcij27Lu3A4VKH2P_P-08i80SH1GLt0QqQSoHcyrZU85YY0a4c81bxQdj9_j4XwjsqakAoEreOEJ3HzgKqXuLQ4Gqz8w/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQzy-OujJosNTgYIBt3qjGnmXnUVtEy_Y8B3Miju5kKWCQtvNcij27Lu3A4VKH2P_P-08i80SH1GLt0QqQSoHcyrZU85YY0a4c81bxQdj9_j4XwjsqakAoEreOEJ3HzgKqXuLQ4Gqz8w/s1600/2.jpg" height="440" width="640" /></a></div>
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Ma passiamo agli ingredienti:</div>
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1) PER LA BASE DI BISCOTTO:</div>
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- 250 g di biscotti tipo digestive;</div>
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1 cucchiaino di cannella in polvere;</div>
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- 125 g di burro fuso;</div>
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2) PER LA MOUSSE DI FRAGOLE:</div>
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- 250 g di fragole;</div>
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- zucchero q.b;</div>
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- 6 g di colla di pesce (3 fogli);</div>
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- 250 g di panna liquida;</div>
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3) PER LA MOUSSE DI PANNA:</div>
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- 600 ml di panna dolce da montare;</div>
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- 1 bustina di vanilina;</div>
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- 150 g di zucchero;</div>
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- 8 fogli di colla di pesce (16 gr).</div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 115%;">Prepariamo innanzitutto la
base di biscotto, dopo aver foderato la base e i lati di uno stampo a cerniera
con della carta forno; tritiamo a polvere nel mixer i biscotti con la cannella
e una volta ridotti a polvere, uniamo il burro fuso fatto raffreddare
leggermente; mescolare per amalgamare bene la base e versarla quindi sulla base
dello stampo, compattandola bene con le mani. Mettere in frigo a solidificare.</span></div>
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A questo punto prepariamo la mousse alle fragole: le tagliamo grossolanamente a pezzetti e le mettiamo a macerare con lo zucchero per almeno un quarto d'ora, rigirandole di tanto in tanto fino a quando formeranno un bel sughetto profumato.</div>
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A questo punto le mettiamo insieme al loro sughetto su di un pentolino e le cuociamo a fiamma bassa per una decina di minuti. Ancora calde le verseremo nel frullatore per ridurle in purea.</div>
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Vi aggiungiamo la colla di pesce precedentemente fatta ammollare per una decina di minuti in acqua fredda.</div>
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Mescolare per far sciogliere bene la colla di pesce.</div>
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Montare la panna a neve ben ferma, aggiungervi la purea di fragole e far amalgamare bene il tutto; lasciare riposare in frigorifero per un paio di orette.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1zsI4jPd7UeNEzRpPOmAx6-e2TINdwFwhsgm1dOECw8zllCTR9fbRbiZkUrOU3Ca9RnwRQdFU-PIU3k0sj77hk2NrJZoLRsEORs0U7PYEbcLxlaLCdThO8QJgE6IpTHCNI3xYk_cBf4/s1600/GRUPPO+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1zsI4jPd7UeNEzRpPOmAx6-e2TINdwFwhsgm1dOECw8zllCTR9fbRbiZkUrOU3Ca9RnwRQdFU-PIU3k0sj77hk2NrJZoLRsEORs0U7PYEbcLxlaLCdThO8QJgE6IpTHCNI3xYk_cBf4/s1600/GRUPPO+1.jpg" height="486" width="640" /></a></div>
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Ultima basa è la mousse di panna; ammollare la colla di pesce per una decina di minuti in acqua fredda.</div>
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Nel frattempo versare più o meno 150 ml della quantità totale di panna in un pentolino con lo zuccheri e la vanilina e portarla ad ebollizione. </div>
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Spegnere il fuoco, aggiungervi la colla di pesce ben strizzata e mescolare per farla ben sciogliere.</div>
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Montare la panna rimasta e aggiungerla al restante composto. Amalgamare bene e far riposare il tutto in frigo per un paio di orette.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TQAirO1L7_JGrBTBMgGSQeugchOQ5BJd-LxqmmMDFk8D4o_G3kSnmrrxooxys62pc47tkFO8xfBATi5etVa07SvNEwvpw0H-2earYEZLDmhTQnVxN9uZqTeO4G78SUSZvbaWVfts1Is/s1600/GRUPPO+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TQAirO1L7_JGrBTBMgGSQeugchOQ5BJd-LxqmmMDFk8D4o_G3kSnmrrxooxys62pc47tkFO8xfBATi5etVa07SvNEwvpw0H-2earYEZLDmhTQnVxN9uZqTeO4G78SUSZvbaWVfts1Is/s1600/GRUPPO+1.jpg" height="640" width="436" /></a></div>
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Adesso non ci resta che assemblare la torta.</div>
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Versare metà della mousse di panna sulla base di biscotto e livellare.</div>
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proseguire con uno strato di mousse di fragole e terminare con la rimanente mousse di panna.</div>
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Mettere in frigo a rassodare per un paio d'ore e prima di servire decorare con fragole e ciuffetti di panna.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKedDoKkvrpc2fifvFFyrgUVk1Jmv3tv6irwsfnf89dtZzIYXxlk5MH1yfA6X6IpsOSsvjnp3Dm07XUCI7RO0GiykX9W9vHw_fAiOA-QbBzt9B7Sa2zGWtozwX3Cr8Jmbi3FIjD_t6bE/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKedDoKkvrpc2fifvFFyrgUVk1Jmv3tv6irwsfnf89dtZzIYXxlk5MH1yfA6X6IpsOSsvjnp3Dm07XUCI7RO0GiykX9W9vHw_fAiOA-QbBzt9B7Sa2zGWtozwX3Cr8Jmbi3FIjD_t6bE/s1600/3.jpg" height="542" width="640" /></a></div>
Ed eccola qui. Tutta per te!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fsW_Uq3TzD8PbtggSIh30KZ77YfUopIEVapp19Yu4lYu4ZUTdVCbBimQr3_5JJNRyAAP-CA1Kn9NAc6wHEmZUk5epdFM4tPG-14lP41Kr9uAQML3H97SNMP6wWOWJNcTnAJ7jf97HA4/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fsW_Uq3TzD8PbtggSIh30KZ77YfUopIEVapp19Yu4lYu4ZUTdVCbBimQr3_5JJNRyAAP-CA1Kn9NAc6wHEmZUk5epdFM4tPG-14lP41Kr9uAQML3H97SNMP6wWOWJNcTnAJ7jf97HA4/s1600/4.jpg" height="430" width="640" /></a></div>
Con questa torta partecipo al contest "Happy birthday" del blog "Ajo a Pappai" per il loro secondo compli-blog.<br />
Qui trovate il link:<br />
http://ajoapappai.blogspot.it/2015/01/secondo-contest-happy-birthday-ajo.html<br />
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com1tag:blogger.com,1999:blog-2724316029588156636.post-53001869168594266452015-01-25T20:08:00.000+01:002015-01-25T20:08:41.473+01:00"BRUCHINO TRAMEZZINO" PER UNA FESTA DI COMPLEANNO ECCEZIONALE!Chi mi conosce lo sa bene.<br />
Adoro organizzare i compleanni dei bambini.<br />
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Se per la maggior parte delle mamme le feste sono stressanti ed impegnative, per me sono pura felicità.<span id="goog_1225940394"></span><br />
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Aspetto mese dopo mese che si avvicini il loro compleanno, scegliamo il tema insieme, organizziamo il buffet e ci divertiamo un sacco insieme.<br />
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Il buffet di compleanno è un vero affare di famiglia; mi piace coinvolgere i bambini nelle scelte e nella preparazione perché alla fine è per loro e quindi mi piace farglielo sentire tale.<br />
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L'ultimo compleanno hanno scelto come tema del buffet, il piccolo di casa planes, gli aeroplanini, mentre il grande, la squadra Roma di calcio.<br />
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Ci siamo divertiti un sacco insieme a trovare su internet le iconcine per decorare il buffet e renderlo a tema.<br />
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Guardate qua:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47hmV3GT8mNc00878wDgunudZlL3sTY6x1NqHrTH5rBWN_kYJEu7f_iYF_M0ZC_PUplF0vMNT6SpwYpHMzp3O_gd9INPuEPmnKt41_X4IvfZwpr76dx7HXaueGHyjUCjJ959bRKtylyY/s1600/b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47hmV3GT8mNc00878wDgunudZlL3sTY6x1NqHrTH5rBWN_kYJEu7f_iYF_M0ZC_PUplF0vMNT6SpwYpHMzp3O_gd9INPuEPmnKt41_X4IvfZwpr76dx7HXaueGHyjUCjJ959bRKtylyY/s1600/b.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4JSp2NpLabf_cl7L3IK2l1l7Wa3kMkvKZ3y02Tr3Xn3CQ4Ho0mr9p3_jCneGYas5x7JaxhO6BE-epUE5fMS8JIIRadBDWKM08fSeKWo3lG8f0Vy6RQV5IAB-9OrXMbzBbexZ5kBmKTo/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4JSp2NpLabf_cl7L3IK2l1l7Wa3kMkvKZ3y02Tr3Xn3CQ4Ho0mr9p3_jCneGYas5x7JaxhO6BE-epUE5fMS8JIIRadBDWKM08fSeKWo3lG8f0Vy6RQV5IAB-9OrXMbzBbexZ5kBmKTo/s1600/a.jpg" height="388" width="640" /></a></div>
Basta davvero poco.<br />
Cerchiamo le immagini in internet, i bambini le scelgono, le stampiamo e le ritagliamo e poi insieme le attacchiamo sugli stuzzicadenti.<br />
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E così tutto diventa perfettamente a tema!<br />
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I buffet di compleanno ci permettono di dar sfogo alla nostra fantasia.<br />
Una buona parte deve essere dedicata ai bambini, con piccole golosità accattivanti per loro.<br />
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Nel mio non mancano mai:<br />
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PANINETTI FARCITI MISTI<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_oyUo-t86agxNLGGOicVv1wvfWolFFgU1KeXcfjsYpu-F15gpMgyFpNBbsiwe0kQ7BsfBpT5PnWh62pA1XfSSsKx4JbEebQDTRYPxxICxLZMZPuUDKu8xjgILpJKWLlj1-wyFzWdPZw/s1600/PANINETTI.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_oyUo-t86agxNLGGOicVv1wvfWolFFgU1KeXcfjsYpu-F15gpMgyFpNBbsiwe0kQ7BsfBpT5PnWh62pA1XfSSsKx4JbEebQDTRYPxxICxLZMZPuUDKu8xjgILpJKWLlj1-wyFzWdPZw/s1600/PANINETTI.JPG" height="300" width="400" /></a></div>
CAKE POPS DECORATI<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbQNALd_CV17amtfqJpqSjupVLOkIK0D4Qs___M2WqMX-mft2GdqWbBpEMaYlBSO4bXn1on-QnUdl3iszotUsgoozUhYmOGpoSXtwVMT4p0uRynSBO6H-82ANPfDyWnch7j9fq9-kcVc/s1600/CAKE+POPS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbQNALd_CV17amtfqJpqSjupVLOkIK0D4Qs___M2WqMX-mft2GdqWbBpEMaYlBSO4bXn1on-QnUdl3iszotUsgoozUhYmOGpoSXtwVMT4p0uRynSBO6H-82ANPfDyWnch7j9fq9-kcVc/s1600/CAKE+POPS.JPG" height="300" width="400" /></a></div>
SPIEDINI DI GOMMOSE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvjaBq5dllu5QLZzMwWnCugGGH8KSCvb3SAqUxNR8RFfiG3mKW1W-zOKQLQEgnsXqom98SjeDMZ5Ua0J3pgSXJ6lHLZdHATaVVtdVwWOTH5Wuu2r3aVYQPN-F_-KDJMFig-rVnbbrtaQ/s1600/20140422_155036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvjaBq5dllu5QLZzMwWnCugGGH8KSCvb3SAqUxNR8RFfiG3mKW1W-zOKQLQEgnsXqom98SjeDMZ5Ua0J3pgSXJ6lHLZdHATaVVtdVwWOTH5Wuu2r3aVYQPN-F_-KDJMFig-rVnbbrtaQ/s1600/20140422_155036.jpg" height="300" width="400" /></a></div>
BOCCONCINI DI PIZZETTE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gVJab1nzdtidPSEY7PgB35PIhsfAATqa-xEP-chHPthHnubnxU_WiiOMRLxDS2A-RKeKhLikGRMwe2u69Wp1a3z8jKPHIV5vKwoIMglmpfo0aRIZP34g68k3GJpbrPqWy58M3Ro_jz4/s1600/BOCCONCINI+DI+PIZZETTE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gVJab1nzdtidPSEY7PgB35PIhsfAATqa-xEP-chHPthHnubnxU_WiiOMRLxDS2A-RKeKhLikGRMwe2u69Wp1a3z8jKPHIV5vKwoIMglmpfo0aRIZP34g68k3GJpbrPqWy58M3Ro_jz4/s1600/BOCCONCINI+DI+PIZZETTE.jpg" height="300" width="400" /></a></div>
TRANCETTI DI PIZZA<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzKcASg1mZr1aA6QfFbO8fXpFY4VwaKmUGhbQxBEuimFPUkNic7hhYgnkXt_Bc6NDZRvaKwQbJbxy4fSyjFvak4UjRdoNDw-kCCiibTX1ApMqLGpZEL0Q7UVbqm2kQb8YO5dsggz2ykI/s1600/TRANCETTI+DI+PIZZA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzKcASg1mZr1aA6QfFbO8fXpFY4VwaKmUGhbQxBEuimFPUkNic7hhYgnkXt_Bc6NDZRvaKwQbJbxy4fSyjFvak4UjRdoNDw-kCCiibTX1ApMqLGpZEL0Q7UVbqm2kQb8YO5dsggz2ykI/s1600/TRANCETTI+DI+PIZZA.jpg" height="300" width="400" /></a></div>
BISCOTTI DECORATI<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUnFzFgFY8_4wtgiVAkWzjsfg7lz4XPey1NRYk0vh_N76bfYA66_xKj-AJQRwr1Ec8HfDvJ54v42JyVSVRO_g_o1fg9NoT_o4CbhSZsN6H-vzhC1NMjwHufTyzkfToHZWJr0Hh1xttH8/s1600/20140422_154958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUnFzFgFY8_4wtgiVAkWzjsfg7lz4XPey1NRYk0vh_N76bfYA66_xKj-AJQRwr1Ec8HfDvJ54v42JyVSVRO_g_o1fg9NoT_o4CbhSZsN6H-vzhC1NMjwHufTyzkfToHZWJr0Hh1xttH8/s1600/20140422_154958.jpg" height="300" width="400" /></a></div>
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Ma il buffet si sa è fatto anche per i genitori...</div>
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e così per i genitori e gli amici</div>
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PIZZE</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPKHNNo0UVNdbJd6iw6fLqafXH4K8NYpVO_5zPc0Kwen-l_XBoBATFu57Um1Dt3vDRJ-8E38GvVq__KUPP2Pavq2ZJzkxK2gOZUC0ft-UrzoD2K-4NAj57aXXAVJkZLYtKRuve2UL-J0/s1600/PIZZA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPKHNNo0UVNdbJd6iw6fLqafXH4K8NYpVO_5zPc0Kwen-l_XBoBATFu57Um1Dt3vDRJ-8E38GvVq__KUPP2Pavq2ZJzkxK2gOZUC0ft-UrzoD2K-4NAj57aXXAVJkZLYtKRuve2UL-J0/s1600/PIZZA.jpg" height="400" width="300" /></a></div>
DOLCETTI COME QUESTI BACI DI AMARETTI MASCARPONE CAFFE' E COCCO<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw22aoeTIeFQcib8ExEWwAAssA0Wy6dOmLK18DUA6iEQNoSlYQnlKtOvwrWIcMpNyNCaHJN_MOWC6vddI5d4B4rDJJriWMn_H7lbCLKqs6Dnu7o6yuZgOvg8sR_mKDMpMfW5xHxKzPPUA/s1600/BACI+DI+AMARETTI+MASCARPONE+E+COCCO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw22aoeTIeFQcib8ExEWwAAssA0Wy6dOmLK18DUA6iEQNoSlYQnlKtOvwrWIcMpNyNCaHJN_MOWC6vddI5d4B4rDJJriWMn_H7lbCLKqs6Dnu7o6yuZgOvg8sR_mKDMpMfW5xHxKzPPUA/s1600/BACI+DI+AMARETTI+MASCARPONE+E+COCCO.jpg" height="262" width="400" /></a></div>
o come questi CORNETTI DI SFOGLIA ALLA CREMA<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdml000PYwlxk-Itcj-QqyiS0JSPrKeZvKVrzkB_4g_yUkZAY8qGx6g8qXbeK-Q1-9TYXZzg0QKzDJXDxbVOyHZjV5feR5uoHWdzzsd3sUTG6sfILUXQcekQUroC0BVTXS2h6q-aXdoo/s1600/CORNETTI+DI+PASTA+SFOGLIA+CON+CREMA+PASTICCERA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdml000PYwlxk-Itcj-QqyiS0JSPrKeZvKVrzkB_4g_yUkZAY8qGx6g8qXbeK-Q1-9TYXZzg0QKzDJXDxbVOyHZjV5feR5uoHWdzzsd3sUTG6sfILUXQcekQUroC0BVTXS2h6q-aXdoo/s1600/CORNETTI+DI+PASTA+SFOGLIA+CON+CREMA+PASTICCERA.jpg" height="300" width="400" /></a></div>
e ancora focaccia farcita con affettati vari<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2uHRu1qd7SwguUxdpeBBh4EhzrnvKGh8iyeuXLjIU2Zhruk52IS72SYm-Lyf0MN60OuNTtBAg0rOLPZODL_lC4Stppq_YdlzC-ewmhIWNeKX04dC73TQTi_RBGTvxlJmTyxYrOgjs-E/s1600/FOCACCIA+CON+MORTADELLA+E+MONTASIO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2uHRu1qd7SwguUxdpeBBh4EhzrnvKGh8iyeuXLjIU2Zhruk52IS72SYm-Lyf0MN60OuNTtBAg0rOLPZODL_lC4Stppq_YdlzC-ewmhIWNeKX04dC73TQTi_RBGTvxlJmTyxYrOgjs-E/s1600/FOCACCIA+CON+MORTADELLA+E+MONTASIO.jpg" height="300" width="400" /></a></div>
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Ma c'è una cosa che mette d'accordo tutti, grandi e piccini... e sono i TRAMEZZINI!</div>
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non possono mancare nei miei buffet!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8Z0ownQ8JkvXeAbW3US8iuQqA-CbXA9fSG72xs6C2XhlOTEThXRlsEl8NiRENAPV-D4DUwgTa6V5NaDP8mcbg1Yk2mEhwMLWRk-bH8QNKXJkQLEH6wYN7LbJkzHSx24bDkL40AQKq18/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8Z0ownQ8JkvXeAbW3US8iuQqA-CbXA9fSG72xs6C2XhlOTEThXRlsEl8NiRENAPV-D4DUwgTa6V5NaDP8mcbg1Yk2mEhwMLWRk-bH8QNKXJkQLEH6wYN7LbJkzHSx24bDkL40AQKq18/s1600/a.jpg" height="242" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDdzzJ9nqQSDNlI9QnD82PLnP5IJKrD5fYbznUaC_ZIwpR45KNfQtdCZjpDXBxPkAytfZVBpA6KWNgbzNiFGktmmRH4AQ_vGF1ZnU6mWf_UwSfxL0mjnzD7NY0uVwpSM1g52EvqLnf5g/s1600/TRAMEZZINI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDdzzJ9nqQSDNlI9QnD82PLnP5IJKrD5fYbznUaC_ZIwpR45KNfQtdCZjpDXBxPkAytfZVBpA6KWNgbzNiFGktmmRH4AQ_vGF1ZnU6mWf_UwSfxL0mjnzD7NY0uVwpSM1g52EvqLnf5g/s1600/TRAMEZZINI.jpg" height="400" width="400" /></a></div>
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Dai gusti svariati e dai ripieni appetitosi, i tramezzini sono i primi a finire nei buffet di compleanno.</div>
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Tonno e cipolline, bresaola rucola e grana, prosciutto cotto o philadelphia, carciofini e prosciutto e chi più ne ha più ne metta.</div>
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Oltre alla classica presentazione in vassoi, ho visto che i bambini impazziscono per questo simpatico bruchino che goloso goloso sbuca fuori in mezzo al tavolo del buffet....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2y4teXDYyW4Dx-m89EhyphenhyphensPq-1oo74giE8zAerVSX6okOOEbQrFQPpwtUGHdfNr1812desqzlFF29OFmcXQu_QrzKiTfPDdUb9w5jAoFRa5oWG-QeClsafdc0lhEGfmmMIXY4CE4ULSk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2y4teXDYyW4Dx-m89EhyphenhyphensPq-1oo74giE8zAerVSX6okOOEbQrFQPpwtUGHdfNr1812desqzlFF29OFmcXQu_QrzKiTfPDdUb9w5jAoFRa5oWG-QeClsafdc0lhEGfmmMIXY4CE4ULSk/s1600/1.jpg" height="640" width="640" /></a></div>
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E così oggi per Alice, per il suo buffet di compleanno e per il vostro, vi offro questo bellissimo bruco fatto di tramezzini.</div>
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Un successo garantito!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGF_UwGFpnxx2oqvshP_bUKIeq2F8SvlGeQF5kzZaubUTwoN3_V-_xWJDULmV3SCo1tFi_9GWquIN6YGKRgwKzbfzVehydS4U3JQq_8LJy44BSv4ko3HHa6kjkvgNoaqXjK2tdf6txow/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGF_UwGFpnxx2oqvshP_bUKIeq2F8SvlGeQF5kzZaubUTwoN3_V-_xWJDULmV3SCo1tFi_9GWquIN6YGKRgwKzbfzVehydS4U3JQq_8LJy44BSv4ko3HHa6kjkvgNoaqXjK2tdf6txow/s1600/5.jpg" height="480" width="640" /></a></div>
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Prepararlo è semplice e l'effetto è garantito; io ho usato questi gusti per i tramezzini, ma nulla vieta che ciascuno di voi usi i propri gusti preferiti.</div>
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INGREDIENTI BASE:</div>
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</div>
<ul>
<li>pane bianco da tramezzini;</li>
<li>latte q.b.;</li>
<li>coppapasta rotondo;</li>
</ul>
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INGREDIENTI PER LA DECORAZIONE:</div>
<div>
<ul>
<li>pomodoro (per il musetto);</li>
<li>sottiletta (per gli occhi);</li>
<li>chiodi di garofano (per le pupille);</li>
<li>cetrioli (per la bocca, le orecchie e le zampette);</li>
</ul>
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TRAMEZZINI TONNO CIPOLLA E UOVA SODE:</div>
</div>
<div>
<ul>
<li>tonno;</li>
<li>cipolline sott'aceto;</li>
<li>uova sode;</li>
<li>maionese;</li>
</ul>
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TRAMEZZINI CON PROSCIUTTO COTTO, INSALATA CAPRICCIOSA E PHILADELPHIA:</div>
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<ul>
<li>prosciutto cotto;</li>
<li>insalata capricciosa;</li>
<li>philadelphia;</li>
</ul>
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TRAMEZZINI CON FORMAGGIO ALLE ERBE, BRESAOLA E RUCHETTA;</div>
</div>
<div>
<ul>
<li>formaggio alle erbe spalmabile;</li>
<li>besaola;</li>
<li>rucola;</li>
<li>pomodori;</li>
</ul>
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Prima di tutto ho spennellato per bene il pane da tramezzino con il latte da entrambi i lati, così si mantiene bello morbido;</div>
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Quindi con un coppapasta rotondo ho tagliato il pane in tanti cerchi che poi ho diviso a metà all'altezza del diametro, per ottenere così il corpo del bruco;</div>
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Quindi li ho farciti secondo i miei personali gusti.</div>
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Ho steso al centro del tavolo del buffet un bel foglio di carta stagnola e ho assemblato il bruchino tramezzino.</div>
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Se avete pazienza di dargli una forma ondulata renderete pure l'idea del movimento!</div>
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Tutti impazziranno!</div>
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Con pazienza certosina ho affettato e dato la forma al cetriolo per creare le zampine, la bocca e le orecchie del bruco.</div>
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Pochi altri ingredienti per fare il musetto: un pezzo di pomodoro, una sottiletta e due chiodi di garofano.</div>
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Ed eccolo qui!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGF_UwGFpnxx2oqvshP_bUKIeq2F8SvlGeQF5kzZaubUTwoN3_V-_xWJDULmV3SCo1tFi_9GWquIN6YGKRgwKzbfzVehydS4U3JQq_8LJy44BSv4ko3HHa6kjkvgNoaqXjK2tdf6txow/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGF_UwGFpnxx2oqvshP_bUKIeq2F8SvlGeQF5kzZaubUTwoN3_V-_xWJDULmV3SCo1tFi_9GWquIN6YGKRgwKzbfzVehydS4U3JQq_8LJy44BSv4ko3HHa6kjkvgNoaqXjK2tdf6txow/s1600/5.jpg" height="480" width="640" /></a></div>
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Con questo a farla da padrone sul tavolo del vostro buffet, la festa è assicurata!</div>
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E con questo bruchino tramezzino partecipo al contest del blog "La cucina di Alice, dedicato al buffet delle feste dei bambini.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0w4211wnGvtED7t7UcLaUtX0uABF-DH6EufIiNPBlETZ6J092VaYEeOE-SsOmquMDbkJj1XwM-EkLi491fIWIEG0SC_Ij7kizLzdtPk_FvCG1nWL-1ZnOwOQZSLeeYLxnpWYIJkoTII/s1600/untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0w4211wnGvtED7t7UcLaUtX0uABF-DH6EufIiNPBlETZ6J092VaYEeOE-SsOmquMDbkJj1XwM-EkLi491fIWIEG0SC_Ij7kizLzdtPk_FvCG1nWL-1ZnOwOQZSLeeYLxnpWYIJkoTII/s1600/untitled.png" height="640" width="544" /></a></div>
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Qui trovate il link:</div>
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http://lacucinadialice.blogspot.it/2014/08/il-2-contestil-compleanno-dei-bambini.html</div>
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com3tag:blogger.com,1999:blog-2724316029588156636.post-38349958180943933302015-01-16T17:40:00.000+01:002015-01-16T17:40:38.496+01:00CROSTONE CALDO ALL'ITALIANA CON RUCHETTA , GORGONZOLA STAGIONATO, PARMIGIANO REGGIANO E POMODORINI CONFITIl tricolore in tavola.<br />
La sfida gastronomica a cui il sito "Tre Spade" invita i foodblogger italiani, chiamati a pensare il piatto italiano più tricolore che c'è.<br />
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Un'idea patriottica, una sfida a portare il nostro tricolore in un piatto che sia un richiamo alla nostra tradizione enogastronomica.<br />
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Accolgo questa sfida, pensando a una vera e propria coccola culinaria.<br />
Una bruschetta calda che esalta il nostro made in Italy.<br />
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Parmiggiano reggiano; un ottimo gorgonzola a pasta semidura; pomodorini ciliegini e ruchetta fresca.<br />
Uniti a un ottimo pezzo di pane tostato e profumato con un lieve sentore d'alio.<br />
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La perfezione.<br />
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Tutta la nostra tradizione italiana in un boccone di puro piacere.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgDPZ3L3YhrPf44nr9QUXyZobMq53p41SZe8_EdTCrahNMXxiaIwsgZfllkjjHXrVM13HoawQlejMetE-E5r6vbKyAxhLM8YlCQHp601PrGu_3W2FkDH4FNZYopp7kez3Ll00KKyRVSM/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgDPZ3L3YhrPf44nr9QUXyZobMq53p41SZe8_EdTCrahNMXxiaIwsgZfllkjjHXrVM13HoawQlejMetE-E5r6vbKyAxhLM8YlCQHp601PrGu_3W2FkDH4FNZYopp7kez3Ll00KKyRVSM/s1600/5.jpg" height="640" width="420" /></a></div>
Non vi conquista?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GT93G-FWZoNbMj9ye9iNzsJQk3mQmtY6e2zJivzs4hJzsI0VBX_LHz50Xg15xd-a5KYbrWpc0yfCfvxTN6bm_Mz5NAMLRssKytJ4HEl1yMyiKHOnASAdxDs55NbOeKE-tymvGWLj-GQ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GT93G-FWZoNbMj9ye9iNzsJQk3mQmtY6e2zJivzs4hJzsI0VBX_LHz50Xg15xd-a5KYbrWpc0yfCfvxTN6bm_Mz5NAMLRssKytJ4HEl1yMyiKHOnASAdxDs55NbOeKE-tymvGWLj-GQ/s1600/4.jpg" height="640" width="400" /></a></div>
INGREDIENTI:<br />
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<ul>
<li>pane da bruschetta (meglio se tipo pugliese);</li>
<li>1 spicchio d'aglio;</li>
<li>olio e.v.o.;</li>
<li>ruchetta;</li>
<li>gorgozola a pasta semidura;</li>
<li>parmigiano reggiano;</li>
<li>pomodorini;</li>
<li>sale e pepe;</li>
<li>zucchero;</li>
<li>timo;</li>
<li>origano;</li>
<li>cumino;</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BJ_1RtJEm6BSeUWTQCiIllbWnqFQYW_UbRSn0uxRSpFs4LtMW8OBhwmlb1JIXcBC_Cgaq3w0lHuDiEsJD-BQxuR-48Y7FKGBsNnvW98eoJL12-2cnZlAqh0ZF2P3HH_VB4MoxCGMEvc/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BJ_1RtJEm6BSeUWTQCiIllbWnqFQYW_UbRSn0uxRSpFs4LtMW8OBhwmlb1JIXcBC_Cgaq3w0lHuDiEsJD-BQxuR-48Y7FKGBsNnvW98eoJL12-2cnZlAqh0ZF2P3HH_VB4MoxCGMEvc/s1600/1.jpg" height="640" width="422" /></a></div>
Prepariamo i pomodorini confit; laviamoli e asciughiamoli delicatamente; tagliarli a metà e disporli ordinatamente su di una leccarda rivestita di carta forno, disponendoli con la parte tagliata verso l'alto.<br />
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Salarli, peparli, cospargerli di zucchero e insaporirli con il trito aromatico.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_K24sCihxgpPYa4VUsX_BH48GTTo4fGxiRblwAeEnr-A8azqZ78wBCk9tOLRyOXUhIUXxbBI_NAAf7hmyazzh3-Cp1soU4Z1dt_PN3lKSAK6nQ3kHXMiWNUgfw30CPfL7cd6jKLftB0U/s1600/20141109_173452.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_K24sCihxgpPYa4VUsX_BH48GTTo4fGxiRblwAeEnr-A8azqZ78wBCk9tOLRyOXUhIUXxbBI_NAAf7hmyazzh3-Cp1soU4Z1dt_PN3lKSAK6nQ3kHXMiWNUgfw30CPfL7cd6jKLftB0U/s1600/20141109_173452.jpg" height="360" width="640" /></a><br />
Irrorarli con un filo d'olio e infornarli a 150° per circa due orette.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRR2YgJ9yIqpl_pP6Yzca7v-swUiw1LO9Kec6Es494tixUtmrFc1vRgKlErn9V2FJ7HsLpmN8rZGhEImidnhgHQeVcp2HX0OcS-O09dIDy8wrdiXJKkgLUobySpLWHiOp_uBCt2iNnDLk/s1600/20141109_185306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRR2YgJ9yIqpl_pP6Yzca7v-swUiw1LO9Kec6Es494tixUtmrFc1vRgKlErn9V2FJ7HsLpmN8rZGhEImidnhgHQeVcp2HX0OcS-O09dIDy8wrdiXJKkgLUobySpLWHiOp_uBCt2iNnDLk/s1600/20141109_185306.jpg" height="360" width="640" /></a></div>
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Strofinare leggermente le fette di pane con uno spicchio d'aglio e infornarle a 180° per qualche minuto; appena il pane inizia a diventare croccante, irrorarlo con un filo d'olio, cospargerlo di ruchetta, aggiungere il gorgonzola e una generosa manciata di parmigiano grattugiato.<br />
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Rimettere in forno e far fondere bene i formaggi.<br />
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Guarnire con i pomodorini confit e mangiare caldo.<br />
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Eccole qua.<br />
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E con questo crostone caldo partecipo al contest "Concorso Tre Spade - alla scoperta del piatto più tricolore del web".<br />
http://www.trespade.it/it/concorso_foodblogger.php<br />
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Qui trovate il link:<br />
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<br />BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com0tag:blogger.com,1999:blog-2724316029588156636.post-14440240833823611112014-12-14T21:26:00.000+01:002014-12-14T21:26:43.276+01:00MINI MUFFIN STELLARI - MINI MUFFIN ALLE CAROTE E NOCCIOLE CON COPERTURA DI FONDENTE<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Quando due tenere manine ti offrono un dolcetto così dolcemente, ecco non lo si può proprio rifiutare.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LBCxiBLOfycAT1YJyxn_cKKg0ahxRyR1UMwIH-45dl2hsayFBuRcykjh_keZ6DrYnjqtInI-Gw1vaoH-yWhSdM4HOhOQLGuYrYNGgj95GDv2sbOW3baYyjrOyH63vHtQfqCAj7p4joM/s1600/FOTO+DI+PRESENTAZIONE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LBCxiBLOfycAT1YJyxn_cKKg0ahxRyR1UMwIH-45dl2hsayFBuRcykjh_keZ6DrYnjqtInI-Gw1vaoH-yWhSdM4HOhOQLGuYrYNGgj95GDv2sbOW3baYyjrOyH63vHtQfqCAj7p4joM/s640/FOTO+DI+PRESENTAZIONE.jpg" height="470" width="640" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">E così stasera, virtualente, queste manine lo vogliono offrire a tutti voi.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Un boccone di puro piacere, un mini muffin sofficissimo impreziosiito da una colta di fondente molto molto golosa.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Facili e veloci da preparare, sofficissimi e con una deliziosa crosticina croccante in superficie, merito della farina di riso impiegata nel prepararli.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3JXczsRo_RNplasYzZosHe7ob9UXkhAFJwbOv4hVIjBRgHEpZuo28uAJkUAVRhkbLshm3Hcc78g2XUbZaeFEWCXvxNE0H1ig0PvQREMukIYWCDcTPdeCGlCY8KgS1sK1-7vx7XPF2vs/s1600/C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3JXczsRo_RNplasYzZosHe7ob9UXkhAFJwbOv4hVIjBRgHEpZuo28uAJkUAVRhkbLshm3Hcc78g2XUbZaeFEWCXvxNE0H1ig0PvQREMukIYWCDcTPdeCGlCY8KgS1sK1-7vx7XPF2vs/s1600/C.jpg" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwKHKEvfH67YdpWhPjIiU7Pn0zPhZEzMJU_zOwgu_IavYdQUFtvK8-dT-FFf_hp_cz0EJ1eVyLEF_y9wi5JdDWLUtrgjOKIqGqeVb2QrJ5Mxg1qM-jmmMwD6qwexNudzHc-BiH5BnLL8/s1600/FOTO+DI+PRESENTAZIONE+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwKHKEvfH67YdpWhPjIiU7Pn0zPhZEzMJU_zOwgu_IavYdQUFtvK8-dT-FFf_hp_cz0EJ1eVyLEF_y9wi5JdDWLUtrgjOKIqGqeVb2QrJ5Mxg1qM-jmmMwD6qwexNudzHc-BiH5BnLL8/s1600/FOTO+DI+PRESENTAZIONE+3.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTI PER CIRCA 35-40 MINI MUFFIN:</span></div>
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<ul style="background-color: white; border: 0px; color: #4d4d4f; line-height: 18px; list-style: square; margin: 0px 0px 24px 1.5em; padding: 0px; vertical-align: baseline;">
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">200 g di carote</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 uova</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">160 g di zucchero</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">60 ml di olio evo</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">150 g di farina di riso</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 bustina di lievito</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">50 g di nocciole tritate</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 limone non trattato</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">zucchero a velo</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">sale</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">cioccolato fondente;</span></li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">decorazioni dizucchero a forma de stella;</span></li>
</ul>
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<span style="background-color: white; color: #4d4d4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Lavare le carote, tagliarle a piccoli pezzi e tritarle nel mixer; irrorarle con qualche goccia di limone per evitare che si anneriscano;</span></div>
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<span style="background-color: white; color: #4d4d4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"><br /></span></div>
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<span style="background-color: white; color: #4d4d4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Montare le uova con lo zucchero fino ad ottenere un composto spumoso, chiaro e omogeneo.</span><br />
<span style="background-color: white; color: #4d4d4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Al composto di uova aggiungere l’olio evo, la farina di riso, il lievito, le nocciole tritate e la scorza di 1/2 limone grattugiata e un pizzico di sale; amalgamare bene gli ingredienti, poi aggiungere per ultima la polpa di carote;</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; color: #4d4d4f; line-height: 18px;" /></span>
<span style="background-color: white; color: #4d4d4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Versare il composto in stampini monoporzione, riempiendoli per 2/3.</span><br />
<span style="background-color: white; color: #4d4d4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Infornare a 180° per 20-25 minuti.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; color: #4d4d4f; line-height: 18px;" /></span>
<span style="background-color: white; color: #4d4d4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Sfornare i mini muffin e lasciarli intiepidire. Cospargerli a piacere di </span><span style="background-color: white; color: #4d4d4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">zucchero a velo e servirli.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Già sono buonissimi così, ma siccome noi non vogliamo farci mancare niente....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_tCxtBNsf5abx_HcItsCZkFurNsvVzXLjoN4EFzBmaBVpkmyXEkshp0cKA1L8OeywITI8Gr6s1cyv-WR7BiyTdKZW3EVUJGEvPU1iVtg8cYS1bv5fpZIBFgNcQrYWCKgiyMD81y9RSk/s1600/FOTO+DI+PRESENTAZIONE+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_tCxtBNsf5abx_HcItsCZkFurNsvVzXLjoN4EFzBmaBVpkmyXEkshp0cKA1L8OeywITI8Gr6s1cyv-WR7BiyTdKZW3EVUJGEvPU1iVtg8cYS1bv5fpZIBFgNcQrYWCKgiyMD81y9RSk/s640/FOTO+DI+PRESENTAZIONE+2.jpg" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_8T_yyWUui5JLo8X4cR9UaH9nTkuch9cK4WKgx4vvziZJjOupCaafQyFPB76GebeKOabyQf2Ab7UIFoOXTpJM9EHsDaFFBzZDggZgoUV9uvUHY0wtMtI1ILPc1iUkFPkbxSB9TbVzx0/s1600/FOTO+DI+PRESENTAZIONE+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_8T_yyWUui5JLo8X4cR9UaH9nTkuch9cK4WKgx4vvziZJjOupCaafQyFPB76GebeKOabyQf2Ab7UIFoOXTpJM9EHsDaFFBzZDggZgoUV9uvUHY0wtMtI1ILPc1iUkFPkbxSB9TbVzx0/s640/FOTO+DI+PRESENTAZIONE+3.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">... guardate un po' che cosa ci abbiamo aggiunto....</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">una stellare colata di golosissimo cioccolato fondente....</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ho fatto fondere al microonde un generoso pezzo di cioccolato e poi via, una scioglievole cascata di piacere.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrvpWfBtIqL9UNZNLgkbqFU6GBh_Dg9udOv2k_yf-MMfjEyYgUj4qs_d122_5KXjTOahPAGo751L3DGkggy5THslzU2s5J_RROHlu0UQi1eIXB5SZPdRyjn7XcJ72Yvlf3b2sRmfs2Yg/s1600/20131203_204119_Hagrid_Grunge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrvpWfBtIqL9UNZNLgkbqFU6GBh_Dg9udOv2k_yf-MMfjEyYgUj4qs_d122_5KXjTOahPAGo751L3DGkggy5THslzU2s5J_RROHlu0UQi1eIXB5SZPdRyjn7XcJ72Yvlf3b2sRmfs2Yg/s1600/20131203_204119_Hagrid_Grunge.jpg" height="640" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Non sono dei veri e propri bocconcini di piacere?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">E adesso ditemi.... riuscireste a dire di no se ve ne offrissero uno?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IFuBPGlpj0AkD3BVz06lpE6GnfF6Zu0jIqPYI1aD23ceDQZlobx6oyTZWumLkn0Cvy3ZKRKmPVszaE0bpoHS-jiReu3OyrB_DxMMIlIgBdbRsVweMwRxnTF8hPSTXne5YJNhtZEz9Yg/s1600/PRESENTAZIONE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IFuBPGlpj0AkD3BVz06lpE6GnfF6Zu0jIqPYI1aD23ceDQZlobx6oyTZWumLkn0Cvy3ZKRKmPVszaE0bpoHS-jiReu3OyrB_DxMMIlIgBdbRsVweMwRxnTF8hPSTXne5YJNhtZEz9Yg/s1600/PRESENTAZIONE.jpg" height="470" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Con questi deliziosi bocconcini partecipo al contest "L'autunno in un boccone" di roby Sushi</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">http://robysushi.com/2014/10/15/lautunno-in-un-boccone-il-mio-primo-contest/</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BJPTtRpcCuAHSMF3baX2rcfqaO4emTlDLArTVuczvXLcO6aO9Yu2SXAez1iDJgmLEbTQ32yLp2Vv9Jflbi3wNg4pDxBGPlzKEvmfCJU8X0XQV1x2SldgLUt2flpmlkTpIP6Lxfu3YhQ/s1600/10374450_287409908119778_2367376871743122029_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BJPTtRpcCuAHSMF3baX2rcfqaO4emTlDLArTVuczvXLcO6aO9Yu2SXAez1iDJgmLEbTQ32yLp2Vv9Jflbi3wNg4pDxBGPlzKEvmfCJU8X0XQV1x2SldgLUt2flpmlkTpIP6Lxfu3YhQ/s1600/10374450_287409908119778_2367376871743122029_n.jpg" height="640" width="572" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">http://robysushi.com/2014/10/15/lautunno-in-un-boccone-il-mio-primo-contest/</span><br />
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com1tag:blogger.com,1999:blog-2724316029588156636.post-15294294957928997262014-12-14T17:52:00.000+01:002014-12-14T17:52:26.544+01:00FIORE D'AUTUNNO - BOCCONCINO CON PUREA DI ZUCCA, RADICCHIO E SPECK CROCCANTE<div class="separator" style="clear: both; text-align: left;">
L'autunno in questo fior fiore di bocconcino.</div>
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Una delizia per il palato e per gli occhi.</div>
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Una delizia mignon in cui i sapori e le consistenze si sposano alla perfezione in un mix profumatissimo ed avvolgente.</div>
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Una base di creackers, una nuvola di purea di zucca, un vortice di radicchio al forno e petali di speck croccante.</div>
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Quasi la perfezione.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTIGlFZuaEPnJDIP8PNySyeFebH_D6wqytGIohjMUqrI3mgcP0w73o_NFyU1aVqCPC63Ww2ajH1iX7RB7AyrK5fXeBnZnIQVQ2f38uOK_11Hqu6OIv-lpY-Qk0-9o_TCjUgBQqBy8D1c/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTIGlFZuaEPnJDIP8PNySyeFebH_D6wqytGIohjMUqrI3mgcP0w73o_NFyU1aVqCPC63Ww2ajH1iX7RB7AyrK5fXeBnZnIQVQ2f38uOK_11Hqu6OIv-lpY-Qk0-9o_TCjUgBQqBy8D1c/s1600/1.jpg" height="618" width="640" /></a></div>
INGREDIENTI PER QUATTRO FIORI:<br />
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<ul>
<li>3 pacchetti di cracker;</li>
<li>olio e.v.o. q.b.;</li>
<li>zucca;</li>
<li>1/2 cipolla;</li>
<li>sale e pepe;</li>
<li>radicchio precoce di Treviso;</li>
<li>speck;</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94YfGOOXl2CNt8KntUfRyCpJIB-m6GZF1x-McdT1zdECWdLEFR5-kXT-9-v0i3RcPMl_OSCqy-W9Xjk7lPIkcrhC9HR7RRRXxLQuKTB0y0Tyth_y4Sflj9tFYVKkp7yR7Yo0fE0dgrCA/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94YfGOOXl2CNt8KntUfRyCpJIB-m6GZF1x-McdT1zdECWdLEFR5-kXT-9-v0i3RcPMl_OSCqy-W9Xjk7lPIkcrhC9HR7RRRXxLQuKTB0y0Tyth_y4Sflj9tFYVKkp7yR7Yo0fE0dgrCA/s1600/2.jpg" height="640" width="612" /></a><br />
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Ho tritato finemente al mixer i cracker e ho aggiunto olio a filo quanto ne serviva per compattare le briciole;<br />
Ho formato così la base del nostro bocconcino utilizzando uno stampino e fiore e compattandovi dentro il composto di crcracker<br />
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Ho fatto riposare in frigo.<br />
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Ho preparato la purea di zucca: ho fatto soffriggere leggermente mezza cipolla tritata in un giro d'olio e vi ho aggiunto un quarto di zucca a cubetti piccoli; l'ho fatta insaporire per bene, ho regolato di sale e pepe, ho aggiunto due dita d'acqua e ho portato a cottura fino a quando la zucca si è disfatta e si è creata una purea grossolana.<br />
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Ho cotto il radicchio al forno; ho rivestito una leccarda con un foglio di carta forno e ho affettato il radicchio pulito e asciugato per il lato lungo e poi tagliato in quattro parti.<br />
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L'ho condito con un pizzico di sale e pepe, una veloce irrorata d'olio e via in forno a 220 ° per una mezz'oretta.<br />
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Infine ho scaldato su di un padellino antiaderente lo speck senza alcun ulteriore condimento, fino a farlo diventare bello croccante.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApqQpvxgpfVCBRSJAm-7eYtuyP_JTVIU7BUhVYlp0R0mbfe1WwpU-6tO2_RqMq473nppYyK9G_z7na_wdBzZp-9e2UyrXDjv_JjbJBMNvlSW6O5T-QGSMmtIYcabAwUibVM9VwDLagsY/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApqQpvxgpfVCBRSJAm-7eYtuyP_JTVIU7BUhVYlp0R0mbfe1WwpU-6tO2_RqMq473nppYyK9G_z7na_wdBzZp-9e2UyrXDjv_JjbJBMNvlSW6O5T-QGSMmtIYcabAwUibVM9VwDLagsY/s1600/3.jpg" height="640" width="494" /></a></div>
A questo punto mettiamo uno strato di purea di zucca sopra la base di cracker; aggiungiamo un quarto di radicchio avvolto a spirale e qualche pezzetto di speck croccante.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek36JB6ximbLovCOK0L9voo4tZyJjwDIj95p1sIHryBFpLbtViEUQzTmY6Ggz11vvtuxFRwcXblD4Wvcle-EfqigzEFX_z_KDpvcAsH-IubBdr5517x3KhtmvA7Gs7JGp4qloJW7Zy5Y/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek36JB6ximbLovCOK0L9voo4tZyJjwDIj95p1sIHryBFpLbtViEUQzTmY6Ggz11vvtuxFRwcXblD4Wvcle-EfqigzEFX_z_KDpvcAsH-IubBdr5517x3KhtmvA7Gs7JGp4qloJW7Zy5Y/s1600/4.jpg" height="640" width="480" /></a></div>
Eccolo qui... un vero boccone di piacere.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgxfllX7c5se60csrhV3dL8pfs55kENXTxtaCGXTb1C3w7FQBQAklYToAfWHoeDrhiR-ZHoX7tmzqOCWGpagdZHk3X1prJvZkKboxOV1ZHu9t2ARDfn2wdHZdS2gF42Y2lPCaeleDMx4/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgxfllX7c5se60csrhV3dL8pfs55kENXTxtaCGXTb1C3w7FQBQAklYToAfWHoeDrhiR-ZHoX7tmzqOCWGpagdZHk3X1prJvZkKboxOV1ZHu9t2ARDfn2wdHZdS2gF42Y2lPCaeleDMx4/s1600/5.jpg" height="480" width="640" /></a></div>
Con questo finger food d'autunno partecipo al contest "L'autunno in un boccone <em style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.699999988079071px; line-height: 26px; vertical-align: baseline;">di RobySushi’.</em><br />
http://robysushi.com/2014/10/15/lautunno-in-un-boccone-il-mio-primo-contest/<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQR6fZbM8S2XUQEGJ0ED6U2pdyVzdakCgELzVHqCfL2ln5Bc6EmYqhcIEDIR5WZ32miF3SiQx8498stxF6PxMyrw_I73s-t8tU9ZU8TlrsjQQp8InYteBEkfw7DvD8mjeO_VS1vW0Ve0I/s1600/10374450_287409908119778_2367376871743122029_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQR6fZbM8S2XUQEGJ0ED6U2pdyVzdakCgELzVHqCfL2ln5Bc6EmYqhcIEDIR5WZ32miF3SiQx8498stxF6PxMyrw_I73s-t8tU9ZU8TlrsjQQp8InYteBEkfw7DvD8mjeO_VS1vW0Ve0I/s1600/10374450_287409908119778_2367376871743122029_n.jpg" height="640" width="572" /></a></div>
<br />BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com0tag:blogger.com,1999:blog-2724316029588156636.post-27966451296602905832014-12-01T18:27:00.000+01:002014-12-01T18:27:03.046+01:00PADELLATA RUSTICA DI COSTINE E PATATE IN UMIDO<div style="font-family: Georgia, serif; font-size: 100%; line-height: normal;">
Le ricette rustiche di casa che sanno di famiglia, di calore, di gente che si ama riunita intorno al focolare.<br />
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<span style="font-family: Georgia, serif; font-size: 15px;">Un tipo di cucina amatissima a casa mia.</span><br />
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<span style="font-family: Georgia, serif; font-size: 15px;">La cucina di mia nonna, di mia mamma, molto spesso anche la mia.</span></div>
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<span style="font-family: Georgia, serif; font-size: 15px;">Prendiamo questo piatto, semplice, rustico, corposo.... mio marito lo adora.</span></div>
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<span style="font-family: Georgia, serif; font-size: 15px;">Senza tanti fronzoli ma di vera sostanza.</span><br />
<span style="font-family: Georgia, serif; font-size: 15px;">Un tripudio di rosso, per una ricetta carnale, passionale direi.</span><br />
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<span style="font-family: Georgia, serif; font-size: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMzf2YBkOUQmBcDnSpaCZZiOMA4w8ZHqCbCFxwhQg0KYEj9tJ2IYhrim2VHnKE3ytPnrRzU0hG6baypzdVYfW8d045C35RnmuUdA2TgySJAsut655svqVVZphADCnMOFKilqtQIg9SMs/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMzf2YBkOUQmBcDnSpaCZZiOMA4w8ZHqCbCFxwhQg0KYEj9tJ2IYhrim2VHnKE3ytPnrRzU0hG6baypzdVYfW8d045C35RnmuUdA2TgySJAsut655svqVVZphADCnMOFKilqtQIg9SMs/s1600/3.jpg" height="460" width="640" /></a></span></div>
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<span style="font-family: Georgia, serif; font-size: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAShwoMFM7NPGG2EPzmSCkmp23Oy80frI_UUIgCOtnUqHQf4FFkCq7iapqIrWncA5HvCJ5GtjS5arjc5MuXCOhPxZO5C95l_7JBz7jI-ehnErs_UEg4v0Jld4vRRh7qmDTEamPn57drQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAShwoMFM7NPGG2EPzmSCkmp23Oy80frI_UUIgCOtnUqHQf4FFkCq7iapqIrWncA5HvCJ5GtjS5arjc5MuXCOhPxZO5C95l_7JBz7jI-ehnErs_UEg4v0Jld4vRRh7qmDTEamPn57drQ/s1600/1.jpg" height="640" width="388" /></a></span></div>
<span style="font-family: Georgia, serif; font-size: 15px;">INGREDIENTI:</span><br />
<div>
- costine di maiale;</div>
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- patate;</div>
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- olio e.v.o.;</div>
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- cipolla;</div>
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- sale e pepe;</div>
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- passata di pomodoro;</div>
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- una confezione di pelati;</div>
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Ho tritato finemente la cipolla e l'ho fatta imbiondire su di una padella dai bordi alti;</div>
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Quindi ho fatto rosolare le costine, rigirandole più volte da entrambi i lati. una volta che la carne è ben cicatrizzata, l'ho salata e pepata. Ho aggiunto la passata e i pelati e ho lasciato cuocere una mezz'oretta con coperchio girando la carne una sola volta;</div>
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Nel frattempo ho pelato e tagliato a pezzettoni le patate; dopo questa prima mezz'oretta di cottura le ho unite alla carne e ho cotto il tutto per un'altra oretta, rigirando carne e patate delicatamente di tanto in tanto.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqa7Kkhr1hdK3n3mJvNqB1mwk2ha4HXceO3YI3ziFvor687R3Af4z38-IPFZ2LAOlbcFK9FePtriIDLaFfgfx7KmXy3Ke_bB6fkR4FVejon56jRHTISK58mH8C4mVyUEVhejVd05E2qAM/s1600/GRUPPO.jpg" style="font-family: Georgia, serif; font-size: 100%; line-height: normal;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqa7Kkhr1hdK3n3mJvNqB1mwk2ha4HXceO3YI3ziFvor687R3Af4z38-IPFZ2LAOlbcFK9FePtriIDLaFfgfx7KmXy3Ke_bB6fkR4FVejon56jRHTISK58mH8C4mVyUEVhejVd05E2qAM/s400/GRUPPO.jpg" id="BLOGGER_PHOTO_ID_5720597486020706066" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 358px;" /></a><br />
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Eccole qui! Pronte da portare in tavola.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWQXzbHZFQgaiEotCmKS-gZ1g8b9Tb6SuFlqwB_1WjqGGrNDXpJ4NM-Mac9ULwaIPH4uG_7-mW5qrCR7CFUQE9C-33JSX8MvmLwAx171XBeccJnbD6-Fx8cOOLiN_69qNey9Uaoq8QdQ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWQXzbHZFQgaiEotCmKS-gZ1g8b9Tb6SuFlqwB_1WjqGGrNDXpJ4NM-Mac9ULwaIPH4uG_7-mW5qrCR7CFUQE9C-33JSX8MvmLwAx171XBeccJnbD6-Fx8cOOLiN_69qNey9Uaoq8QdQ/s1600/4.jpg" height="460" width="640" /></a></div>
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I piatti della tradizione , ne sono convinta, sono sempre i migliori.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAShwoMFM7NPGG2EPzmSCkmp23Oy80frI_UUIgCOtnUqHQf4FFkCq7iapqIrWncA5HvCJ5GtjS5arjc5MuXCOhPxZO5C95l_7JBz7jI-ehnErs_UEg4v0Jld4vRRh7qmDTEamPn57drQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAShwoMFM7NPGG2EPzmSCkmp23Oy80frI_UUIgCOtnUqHQf4FFkCq7iapqIrWncA5HvCJ5GtjS5arjc5MuXCOhPxZO5C95l_7JBz7jI-ehnErs_UEg4v0Jld4vRRh7qmDTEamPn57drQ/s1600/1.jpg" height="640" width="388" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbj9MoSxhT5ReYBDIS-mOR7GHK5vCRC1FSXGpZpkOVt2Xw5-keJXOaGw-i7JFQP7SsEZ6IGv8Zr9P5NP4AmK8c48ydIRIEVDXArpjZV5e4oN2rMSMwskj1IIoqI6pAtq_GgyqeYl2dd0/s1600/PADELLATA+1.jpg" style="font-family: Georgia, serif; font-size: 100%; line-height: normal;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbj9MoSxhT5ReYBDIS-mOR7GHK5vCRC1FSXGpZpkOVt2Xw5-keJXOaGw-i7JFQP7SsEZ6IGv8Zr9P5NP4AmK8c48ydIRIEVDXArpjZV5e4oN2rMSMwskj1IIoqI6pAtq_GgyqeYl2dd0/s400/PADELLATA+1.jpg" height="432" id="BLOGGER_PHOTO_ID_5720596155728775746" style="display: block; height: 270px; margin: 0px auto 10px; text-align: center; width: 400px;" width="640" /></a><br />
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Ma cosa devo aggiungere di più?</div>
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Ancora non vi ho convinto di quanto sia buono e appetitoso?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnChNa5niTJn5Qor7oquS0m8AX6SfUOnmYpmeuf7YefNm_va0UZl2-4zpeYNlqdkdIgnIGzMhwkPPBmspksmJ8koaMGYglr4ibBukqYOfQOvbVrbEOqHG3KwNRHQJ-O57xghAH257Vl0/s1600/PADELLATA+2.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnChNa5niTJn5Qor7oquS0m8AX6SfUOnmYpmeuf7YefNm_va0UZl2-4zpeYNlqdkdIgnIGzMhwkPPBmspksmJ8koaMGYglr4ibBukqYOfQOvbVrbEOqHG3KwNRHQJ-O57xghAH257Vl0/s400/PADELLATA+2.jpg" height="640" id="BLOGGER_PHOTO_ID_5720595061124719938" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 400px;" width="640" /></a></div>
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Con questa ricetta partecipo al contest "Sfumature di gusto" nella sezione secondi piatti in rosso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAut1yTHpARXheXwFhW8bPOXYP5u-Cj3Cg_ofuIOnb8vZm4G6njMqktc8RGutNz2LbFKs69YQwpOtIA8UBZglAdG8p_43hObIM-7XRMMWEGtOK-UmQcmfI8S8lGUhnk3P066O7yRjdrKY/s1600/banner+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAut1yTHpARXheXwFhW8bPOXYP5u-Cj3Cg_ofuIOnb8vZm4G6njMqktc8RGutNz2LbFKs69YQwpOtIA8UBZglAdG8p_43hObIM-7XRMMWEGtOK-UmQcmfI8S8lGUhnk3P066O7yRjdrKY/s1600/banner+2.JPG" height="407" width="640" /></a></div>
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Qui trovate il link al contest:</div>
<span style="font-family: Georgia, serif;">http://caffecolcioccolato.blogspot.it/2014/11/sfumature-in-gara.html</span></div>
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com7tag:blogger.com,1999:blog-2724316029588156636.post-4143661482513667652014-11-30T21:27:00.001+01:002014-11-30T21:27:40.480+01:00MINI MADELEINES AL PESTO <div class="separator" style="clear: both; text-align: left;">
Questi bocconcini sono deliziosi; innanzitutto nel colore.</div>
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Delicatamente verdi, sofficissimi, profumati.</div>
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Golosi da morire.</div>
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Accompagnati da un buon pesto di rucola e mandorle sono perfetti.</div>
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Un antipastino leggero e ricco ricco di profumi.</div>
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INGREDIENTI:<br />
<br />
<ul>
<li>100 g di farina;</li>
<li>2 uova;</li>
<li>3 cucchiai di lievito per torte salate;</li>
<li>un pizzico di sale e di pepe;</li>
<li>2 cucchiai di olio e.v.o.;</li>
<li>20 g di burro fuso:</li>
<li>2 cucchiai di parmigiano grattugiato;</li>
<li>4 cucchiai di latte;</li>
<li>3/4 cucchiai di pesto;</li>
<li>pesto di rucola e mandorle;</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLCXH9A5W-cw4I4ILeHrSh56uRnQ1oWT_1JgjR7qMJ4sILvYZcctPoNu0rJFnpauWpT3mT0obzpER-8CphusKQuSjYHs4K0nMpJUgdZSqlc4UiJ6qJjZd1cPFy0tGHGYZ6IiLCtJHBmg/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLCXH9A5W-cw4I4ILeHrSh56uRnQ1oWT_1JgjR7qMJ4sILvYZcctPoNu0rJFnpauWpT3mT0obzpER-8CphusKQuSjYHs4K0nMpJUgdZSqlc4UiJ6qJjZd1cPFy0tGHGYZ6IiLCtJHBmg/s1600/2.jpg" height="330" width="640" /></a></div>
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;">Per prima cosa fate fondere il burro e lasciate raffreddare a temperatura ambiente prima di unirlo agli altri ingredienti.</span><br />
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;"><br /></span>
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;">Nella planetaria amalgamare le uova con la farina, il lievito, l'olio, il sale e il pepe, il parmigiano, il burro fuso, il latte e per ultimo il pesto.</span><br />
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;"><br /></span>
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;"> Amalgamate delicatamente il tutto fino ad ottenere un composto senza grumi e lasciar riposare il composton nel frigorifero per almeno 30 minuti.</span><br />
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;"><br /></span>
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;">Accendere il forno a 220°C. </span><br />
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;"><br /></span>
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;">Ungere per bene lo stampo per mini madeleines e versare un cucchiaino di impasto per formina, facendo attenzione a riempire bene tutto lo spazio della madeleine.</span><br />
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;"><br /></span>
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;"> Infornare a 220°C per 3-4 minuti. Trascorso questo tempo abbassate la temperatura del forno a 180°C e lasciate cuocere per altri 5-6 minuti.</span><br />
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;"><br /></span>
<span style="background-color: white; color: #363637; font-family: Inconsolata; font-size: x-small; line-height: 1.4;">Sfornarle, sformarle e lasciarle intiepidire.</span><br />
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Adoro la piccola pasticceria salata.<br />
Mi conquista bccone dopo boccone.<br />
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Eccole qua.<br />
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Vi lascio un po' di immagini.... penso parlino da sole.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfpQer-4IgItV8bHvBw38Hj3dTaOcAuoTERqjg1EnIhJ7uiX0QwpP78y9oJGFySYO19tZif5oF0b_pJetSi4g4AXV0wDmB1Nr1-f862slf-VBQR2YOd0y7RHYYeGCfW4AEEXrqnqhJnU/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfpQer-4IgItV8bHvBw38Hj3dTaOcAuoTERqjg1EnIhJ7uiX0QwpP78y9oJGFySYO19tZif5oF0b_pJetSi4g4AXV0wDmB1Nr1-f862slf-VBQR2YOd0y7RHYYeGCfW4AEEXrqnqhJnU/s1600/6.jpg" height="640" width="432" /></a></div>
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Una meraviglia per gli occhi e per il palato.<br />
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Con questi bocconcini partecipo al contest "Sfumature di gusto" nella sezione verde, antipasti.</div>
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Qui trovate il link al contest:</div>
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http://essenzaincucina.blogspot.it/2014/11/sfumature-in-gara.html</div>
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<br />BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com4tag:blogger.com,1999:blog-2724316029588156636.post-75876486186765861792014-11-28T21:42:00.000+01:002014-11-28T21:42:58.743+01:00COUS COUS VEGETALE IN SCRIGNO DI MELANZANA - IL SOLE IN TAVOLAIl contest di Fausta e Cinzia mi ha completamente rapita.<br />
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I colori hanno un significato tutto loro e in cucina si sublimano in deliziose sfumature di gusto.<br />
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Prendete i colori carichi del giallo, dell'arancione.... non pensate che siano un toccasana in giornate uggiose e piovose come queste?<br />
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Ecco... adesso qui piove, ma il pensiero che a casa, a pranzo ci aspetta il sole in tavola....ecco.... già mi sento meglio.<br />
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E così oggi voglio portare un po' di sano calore anche a voi con questo spettacolare cous cous vegetale, raccolto in uno scrigno di melanzane al forno.<br />
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INGREDIENTI:</div>
<br />
<ul>
<li>cous cous </li>
<li>peperoni gialli e rossi;</li>
<li>carote;</li>
<li>zucca;</li>
<li>olio e.v.o.;</li>
<li>sale;</li>
<li>pepe;</li>
<li>aromi per cous cous;</li>
<li>melanzane;</li>
<li>aglio;</li>
</ul>
<div>
Non vi ho messo le dosi perchè il bello di queste ricette è proprio quello che possono essere composte secondo il vostro gusto personale.</div>
<div>
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<div>
Iniziamo dalle melanzane; tagliamole a metà per il verso della lunghezza e scaviamole delicatamente lasciando almeno un centimetro di polpa lungo tutto il bordo; saliamole e pepiamole leggermente e inforniamole a 180° per una mezz'oretta fino a farle diventare belle morbide ma facendo attenzione che mantengano bene la loro forma a barchetta;</div>
<div>
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<div>
Nel frattempo prepariamo le verdure; spadelliamo la polpa ritagliata delle melanzane e tagliata a cubetti in un filo d'olio insaporito con uno spicchio d'aglio.</div>
<div>
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<div>
Allo stesso modo prepariamo separatamente tutte le verdure; le puliamo,le tagliamo a tocchetti e le spadelliamo in padella; vi sconsiglio di cuocerle tutte insieme avendo tempi di cottura differenti.</div>
<div>
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<div>
Io amo molto che le verdure rimangano croccantine e non sfatte, voi regolatevi con i tempi di cottura secondo il vostro gusto personale.</div>
<div>
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<div>
A questo punto prepariamo il cous cous secondo le indicazioni riportate nelle confezioni. Io ho insaporito con una generosa spruzzata di aromi per cous cous. </div>
<div>
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<div>
Una volta preparato il cous cous, sgraniamolo per bene con la forchetta e aggiungiamoci tutte le verdure in precedenza preparate.</div>
<div>
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<div>
Amalgamiamole bene e una volta pronto farciamo le barchette di melanzane.<br />
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Vi lascio con una piccola carrellata di imamgini....<br />
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Con questo primo piatto leggero e coloratissimo partecipo al contest "Sfumature di gusto" nella categoria primi piatti.<br />
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Qui trovate il link al contest:</div>
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http://essenzaincucina.blogspot.it/2014/11/sfumature-in-gara.html</div>
</div>
BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com2tag:blogger.com,1999:blog-2724316029588156636.post-7876514731154603062014-11-25T21:10:00.002+01:002014-11-25T21:10:25.522+01:00BICCHIERINI DOLCI ALLA CREMA DI PERE, CIOCCOLATO ED AMARETTI<div class="separator" style="clear: both; text-align: left;">
Il dolcino è un piacere irrinunciabile e quando la voglia ti prende, ti prende.... non c'è nulla da fare.</div>
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Per questo adoro queste delizie veloci da preparare, una dolce coccola per noi stessi e per le persone che amiamo.</div>
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Prendete questi bicchierini ad esempio....</div>
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Pensati così, su due piedi, e buoni da morire.</div>
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Tante volte le cose semplici si rivelano le migliori.</div>
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INGREDIENTI PER DUE BICCHIERINI:</div>
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<ul>
<li>una ventina di amaretti;</li>
<li>un cucchiaio di miele millefiori;</li>
<li>150 g di ricotta;</li>
<li>2 belle pere mature;</li>
<li>gocce di cioccolata fondente;</li>
<li>codette di cioccolata;</li>
</ul>
<div>
Praticamente l'improvvisazione che nasce da ciò che hai in dispensa, che si sublima in un dessert da leccarsi i baffi.</div>
<div>
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<div>
Ho tritato finemente gli amaretti e ci ho aggiunto un cucchiaio abbondante di miele; ne risulta un composto morbidino che andrà alla base dei nostri bicchierini.</div>
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<div>
Poi ho frullato la ricotta con le pere fino ad ottenere una crema omogenea e soffice.</div>
<div>
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<div>
Ho distribuito una generosa manciata di gocce di cioccolata sopra gli amaretti, ho fatto un abbondante strato di crema alle pere e ho terminato con delle golose codette di cioccolata.</div>
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Un veloce passaggio in frigo, giusto il tempo che il bicchierino si rinfreschi ed ecco qui la mia sfumatura di colore!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4WcEax3aFNSxewDWyFgSqOpD4WUMHnQXfIffYJRoyOLPSl91H1RSjXDzD8NX2fy6xAnqkooGZa8_bhUjb0UX7Kcm9IqLrx2rKK1B5ixSYGZzJunLq1W2YDHOZaiFI5lTUsr99NneQaU/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4WcEax3aFNSxewDWyFgSqOpD4WUMHnQXfIffYJRoyOLPSl91H1RSjXDzD8NX2fy6xAnqkooGZa8_bhUjb0UX7Kcm9IqLrx2rKK1B5ixSYGZzJunLq1W2YDHOZaiFI5lTUsr99NneQaU/s1600/1.jpg" height="374" width="640" /></a></div>
Pere e cioccolata si sa che è un abbinamento blasonato, ma l'aggiunta di tanto cioccolato lo rende divino.<br />
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Con questi dolci bicchierini partecipo al contest "Sfumature di gusto" nella sezione dolci, color marrone e nero!<br />
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qui trovate il link al contest:<br />
http://essenzaincucina.blogspot.it/2014/11/sfumature-in-gara.html<br />
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<br />BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com5tag:blogger.com,1999:blog-2724316029588156636.post-26665620063912385162014-11-19T21:18:00.000+01:002014-11-19T21:18:36.407+01:00BACI DI CHAMPIGNON CON FORMAGGIO ALLE ERBE FINI<div class="separator" style="clear: both; text-align: left;">
Sfumature di colore in cucina.</div>
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Che idea meravigliosa.</div>
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Giocare con profumi, spezie, elementi naturali per dar vita ad un piatto che anche nel colore riporti a una sfumatura particolare di gusto.</div>
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Ed oggi la mia scelta è caduta sul verde.</div>
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Verde come vita, freschezza, fermezza.</div>
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Il verde in cucina mi riporta immagini di verdure ma anche di erbe, piantine aromatiche, profumi e sapori profondamente parte di me.</div>
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E sono proprio le erbe aromatiche a farla da padrone in questo antipastino.</div>
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Chi di noi non conosce i blasonati baci di dama?</div>
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Avete mai pensato di proporli così, leggeri e profumatissimi?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDyROe8TP0C-g3_aRjA64tBBfxAwXkfDc1uDoBRXPxN9aE5Jv4MgwkOLHruPXswMh3E87w8X3dRAZLUPkHQMkM_BM7Omsh97aNMqwcrx7INUldIXc_oQAlJoJDabcicdZ8L67KUORZg4/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDyROe8TP0C-g3_aRjA64tBBfxAwXkfDc1uDoBRXPxN9aE5Jv4MgwkOLHruPXswMh3E87w8X3dRAZLUPkHQMkM_BM7Omsh97aNMqwcrx7INUldIXc_oQAlJoJDabcicdZ8L67KUORZg4/s1600/1.jpg" height="248" width="640" /></a></div>
Belli da vedere, originali, freschi.<br />
A noi piacciono tantissimo.<br />
<br />
Per una decina di baci;<br />
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<ul>
<li>funghi champignon possibilmente della stessa dimensione;</li>
<li>formaggio spalmabile alle erbe;</li>
<li>noci una decina;</li>
<li>basilico in abbondanza;</li>
<li>timo</li>
<li>erba cipollina;</li>
</ul>
<div>
Innanzitutto puliremo bene i funghi, sciacquandoli delicatamente sotto l'acqua fresca corrente e facendo attenzione ad eliminare tutte le impurità; poi li tamponeremo delicatamente avendo cura di non rovinarli;</div>
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Tritiamo piuttosto finemente le noci assieme alle erbe aromatiche e aggiungiamo il trito al formaggio spalmabile, amalgamando il tutto fino ad ottenere una cremina spalmabile;</div>
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Toglieremo i gambi ai funghi, sradicandoli delicatamente dalle cappelle e farciremo queste con la crema di formaggio alle erbe.</div>
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Io ho abbondato di basilico, ma poi ognino doserà le erbette a seconda del proprio personale gusto.</div>
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Eccoli qui!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwgxvpYdqaDuwoc6E1dpl5djz8WRs_xx6Z2Fh_kC2Q-GbSyW4jstxs9QxqdH9_5oyWm07w7z1bltSitJFoUkRN9ZoCJMB084R1KrGXMDHMcC_NQNpJaYcbhzMFk7nSbzykP_NituY8mM/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwgxvpYdqaDuwoc6E1dpl5djz8WRs_xx6Z2Fh_kC2Q-GbSyW4jstxs9QxqdH9_5oyWm07w7z1bltSitJFoUkRN9ZoCJMB084R1KrGXMDHMcC_NQNpJaYcbhzMFk7nSbzykP_NituY8mM/s1600/2.jpg" height="332" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1r1EuaQVUB3fVXVyglm9I0jyXNU2fpFvpA8yTIY60PPZRjSLFjF3QgCK6UiGTn1MRRZSgXcCiSaci-52nwxitgM4vUQ-yw2lprqN9TbBXqjxNJYH3LXCFoi1tE1fuPlvoVfmkh4baEs/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1r1EuaQVUB3fVXVyglm9I0jyXNU2fpFvpA8yTIY60PPZRjSLFjF3QgCK6UiGTn1MRRZSgXcCiSaci-52nwxitgM4vUQ-yw2lprqN9TbBXqjxNJYH3LXCFoi1tE1fuPlvoVfmkh4baEs/s1600/3.jpg" height="496" width="640" /></a></div>
E questa sfumatura di verde la regalo a Cinzia e a Fausta per il loro splendido contest "Sfumature di gusto".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBi80RaFyw_D8slL9O5hOMIJjAS0ojXayKj-8jApIV8yEHleZO-PONgKIOAPXRJdmKfMAhbnGRcB2ZvfLTTrUFG01pIVvm4FAZOSKNoEfdRBMSkfDaTuA_X94X4zkYA0Pq6XoJzH6dHP0/s1600/banner+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBi80RaFyw_D8slL9O5hOMIJjAS0ojXayKj-8jApIV8yEHleZO-PONgKIOAPXRJdmKfMAhbnGRcB2ZvfLTTrUFG01pIVvm4FAZOSKNoEfdRBMSkfDaTuA_X94X4zkYA0Pq6XoJzH6dHP0/s1600/banner+2.JPG" height="407" width="640" /></a></div>
Qui trovate il link al contest:<br />
http://essenzaincucina.blogspot.it/2014/11/sfumature-in-gara.html<br />
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com4tag:blogger.com,1999:blog-2724316029588156636.post-55537541860726473032014-11-10T22:00:00.004+01:002014-11-10T22:01:36.906+01:00MARMELLATA DI PRUGNE GOCCE D'ORO AROMATIZZATA ALLA CANNELLA E MIELEMarmellate.<br />
<div>
Piacere sublimo.</div>
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Ne preparo tante, mi piacciono un sacco.</div>
<div>
La soddisfazione che ti danno è tanta; sono sane, buonissime, versatili; mai uguali una all'altra e con un'infinita possibilità di accostamenti di profumi e sapori.</div>
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<div>
Quando ho scovato in rete questo contest ho subito pensato a quale marmellata proporre... e guardate che la scelta non è stata facile perché amo ciascuno dei barattolini che mi riempiono frigo e dispensa.</div>
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<div>
Ma poi l'occhio mi è caduto la, in fondo al frigo, su quel vasetto conservato con tanto amore, quasi fosse una reliquia; l'ultimo della produzione.... gli altri sono andati letteralmente bruciati....un successone insomma.</div>
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E' come portare in tavola un po' d'estate arricchita dal profumo avvolgente della cannella e del miele.</div>
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Immaginatevi delle dolcissime e sugose prugne gocce d'oro... aggiungetevi un po' di zucchero, qualche cucchiaio di miele di fiori e una generosa spolverata di cannella....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAwxh2-vBACa-qtdI0mdJgY2JucIO7Nw5vDtyElp7nt5AsWbbpbJR-Xo11DzKcB7POzvY9HshvtAKjBkzMfinYdB3qSwQHpGVV1qK589cK1Q39qZtGH60H4eX9p0-NBFboyaEqz6ELQE/s1600/20140709_160218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAwxh2-vBACa-qtdI0mdJgY2JucIO7Nw5vDtyElp7nt5AsWbbpbJR-Xo11DzKcB7POzvY9HshvtAKjBkzMfinYdB3qSwQHpGVV1qK589cK1Q39qZtGH60H4eX9p0-NBFboyaEqz6ELQE/s1600/20140709_160218.jpg" height="480" width="640" /></a></div>
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Immaginatevi di lasciare il tutto a macerare per una mezz'oretta; pensate al sughetto, ai profumi intensi che si sprigioneranno e che vi avvolgeranno.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnaaUE_IzcfrboLIJwukgvqdENaxSRdfszdCAXpkep3VKpQ3ange8nLNwC77sOWZckcG32cv1QopJNKAaGninSEA0tvPUXFhzlv9cdFCMRnoD5kAh5pPu5Z-6EpPQubjG5u2ceMSMiUk/s1600/20140709_160253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnaaUE_IzcfrboLIJwukgvqdENaxSRdfszdCAXpkep3VKpQ3ange8nLNwC77sOWZckcG32cv1QopJNKAaGninSEA0tvPUXFhzlv9cdFCMRnoD5kAh5pPu5Z-6EpPQubjG5u2ceMSMiUk/s1600/20140709_160253.jpg" height="480" width="640" /></a></div>
<div>
E poi su fuoco, lentamente, fino a che la frutta abbia perso la sua acqua e si addensi naturalmente. Ci vorranno quasi tre quarti d'ora; sì, perchè le gocce d'oro sono frutti molto acquosi.</div>
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<div>
Io ho utilizzato:</div>
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INGREDIENTI:</div>
<div>
- 1 kg e 1/2 di prugne gocce d'oro al netto degli scarti;</div>
<div>
- 500 g di zucchero;</div>
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- cannella a piacere;</div>
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- 4 cucchiai di miele millefiori.</div>
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Poi, dopo tre quarti d'ora di cottura ho frullato la frutta con un frullatore ad immersione e l'ho fatta asciugare per bene per un'altra mezz'oretta.</div>
<div>
Ho invasato la marmellata in vasetti ben sterilizzati e li ho lasciati capovolti sottosopra fino a completo raffreddamento.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidq5hUTOb_ZfuR5YEclDAwhbanmbQUL19VBTUhzt70OE5YqnVOGc8NVMN-T1X5JmabvPHhFQau0AOheuc3tc-Rg61HLSfLa8g4AtKPDByrcBOHC5gVPNBLArfELcNLZpx4c7hATRhc8LA/s1600/20140710_175733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidq5hUTOb_ZfuR5YEclDAwhbanmbQUL19VBTUhzt70OE5YqnVOGc8NVMN-T1X5JmabvPHhFQau0AOheuc3tc-Rg61HLSfLa8g4AtKPDByrcBOHC5gVPNBLArfELcNLZpx4c7hATRhc8LA/s1600/20140710_175733.jpg" height="480" width="640" /></a></div>
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Ed eccola qui</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDTu6bLLf8ilqe3zZHLs62ScWC8Rvt6ebfWdJQOKnZp2NJzVhe9RT13pqoH2zFcieYzz46x59TzbWv1W3_4MSpSs7oIWUcCNXm08FPvXHZvvL_Zrnb57Nzf2a4ZFfLHNFQPCvKOt0_H8/s1600/20140710_180021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDTu6bLLf8ilqe3zZHLs62ScWC8Rvt6ebfWdJQOKnZp2NJzVhe9RT13pqoH2zFcieYzz46x59TzbWv1W3_4MSpSs7oIWUcCNXm08FPvXHZvvL_Zrnb57Nzf2a4ZFfLHNFQPCvKOt0_H8/s1600/20140710_180021.jpg" height="480" width="640" /></a></div>
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Con questa ricetta partecipo al contest "La mia marmellata" del blog Cucina con Xeno</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vmUD4wSy5pf1KdiJI4p13CC4ivFY_L1jNkdBbIDa5eifOWf-r6Z4io8Vi_mjPEJTvCH7YL1YAT6NsHbiRBfEwVruHllL0s3TP2RQsLy1-FZmHlVCbbQPbmck7B7TiYrU0jataiNAyoo/s1600/contenst+banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vmUD4wSy5pf1KdiJI4p13CC4ivFY_L1jNkdBbIDa5eifOWf-r6Z4io8Vi_mjPEJTvCH7YL1YAT6NsHbiRBfEwVruHllL0s3TP2RQsLy1-FZmHlVCbbQPbmck7B7TiYrU0jataiNAyoo/s1600/contenst+banner.jpg" height="400" width="400" /></a></div>
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Qui trovate il link al contest:</div>
<div>
http://www.cucinaconxeno.info/2014/10/contest-la-mia-marmellata-attivo-dal-13_12.html</div>
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com0tag:blogger.com,1999:blog-2724316029588156636.post-44770888502885721132014-09-23T21:10:00.001+02:002014-09-23T21:10:46.919+02:00CAROTINA GOURMET.... PER I SIMPATIZZANTI VEGANI!<div class="separator" style="clear: both; text-align: left;">
Ciao a tutti amici.</div>
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Stasera mi presento nella mia versione "carotina"....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVb4tgESiCgWUSXftzWeus9T6brpy4dabrv3FG7Jo5m4Fsmzg3rzOtvv6uagc8VmJW22gCx3zrPw2Id3cmm3Ik-fbBX9aIQWS5EBW9Vcrn8po81vSJcpUsD_Q0nYV_bs2nuScLJiMlIMY/s1600/56c6e4f49b357d1149c23ab710a13002.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVb4tgESiCgWUSXftzWeus9T6brpy4dabrv3FG7Jo5m4Fsmzg3rzOtvv6uagc8VmJW22gCx3zrPw2Id3cmm3Ik-fbBX9aIQWS5EBW9Vcrn8po81vSJcpUsD_Q0nYV_bs2nuScLJiMlIMY/s1600/56c6e4f49b357d1149c23ab710a13002.png" height="590" width="640" /></a></div>
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Ebbene sì.... perchè una parte di me si sta appassionando alla cucina vegana e la sta sperimentando con entusiasmo.</div>
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Per questo motivo vi aspetto nel mio nuovo blog:</div>
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http://carotinagourmet.blogspot.it/</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcfks7bmflDCYv5b5WMDiHqkj0AvrjJCUSkjsEZrmq9VESvnmDpCJsxqrofamBYDYrZ7-dnz7IjhCWVXseQl826TUbELUm7_ZKNNoSPGRkwjUpzW93DSdQf430Rk0Gp5wDX0tAu9KSUA/s1600/carote_O1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcfks7bmflDCYv5b5WMDiHqkj0AvrjJCUSkjsEZrmq9VESvnmDpCJsxqrofamBYDYrZ7-dnz7IjhCWVXseQl826TUbELUm7_ZKNNoSPGRkwjUpzW93DSdQf430Rk0Gp5wDX0tAu9KSUA/s1600/carote_O1.jpg" height="420" width="640" /></a></div>
Cosa aspettate... correte a vederlo e a diventarne sostenitori!BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com1tag:blogger.com,1999:blog-2724316029588156636.post-15276413122149071342014-07-23T14:40:00.000+02:002014-07-23T14:40:28.886+02:00FUSILLI AL PESTO CON FIORI DI ZUCCHINA E BASILICO<div class="separator" style="clear: both; text-align: left;">
Seguo diversi blog; da anni ormai.</div>
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Traggo spunti, provo ricette nuove, ne seguo i tutorial e le video ricette e soprattutto continuo ad imparare.</div>
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Sono una che commenta pochissimo, che difficilmente lascia un segno del proprio passaggio, più per mancanza di tempo che di voglia però. </div>
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Da anni mi sono accorta che il più delle volte chi ti lascia un commento, banale e che talvolta ti da l'impressione che non abbia nemmeno letto la ricetta, lo fa solo per aver ricambiata la visita nelle proprie pagine; da tempo ho preferito sottrarmi a queste logiche.</div>
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Aggiorno il blog quando posso; ne sono fiera anche se non riesco a seguirlo come dovrebbe.</div>
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Ma rimane una passione che coltivo appena posso.</div>
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Molte foodblogger le conosco non solo per le loro ricette; alcune le conosco anche per lo scambio del nostro vissuto su alcune piattaforme sociali.</div>
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Alessandra è una di queste belle persone.</div>
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Lei e la sua numerosissima e felice famigliola.</div>
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La leggo sempre e so che anche lei legge me.</div>
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Ho preso e provato così tante sue ricette che oramai ne ho perso il conto.</div>
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Dolci soprattutto, ma anche alcune delle sue ricette light, augrandomi un sacco di volte di avere anche solo metà della sua perseveranza.</div>
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Seguo i suoi consigli culinari e ultimamente mi ha anche dato una dritta pazzesca su un timbro alimentare a soggetto romanista. Ricordi vero Alessandra?</div>
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E adesso partecipo al suo giveaway "IL MIO CUORE TRA LE RIGHE DI UN LIBRO", sperando con tutto il cuore di essere tra i tre fortunati che si aggiudicheranno il suo ultimo lavoro.</div>
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Di cosa sto parlando? Ma del suo libro, LE MERENDE DI MAMMA PAPERA.</div>
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E quindi Alessandra, con queste due righe lo sancisco ufficialmente..... ;)</div>
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<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px;"><span style="color: red;"><b><i>Con questo post partecipo al GIVEAWAY di Mamma Papera Il mio cuore tra le righe di un libro.</i></b></span></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, Helvetica, Tahoma, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 20px;">Qui trovate il link alla sua iniziativa:</span></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, Helvetica, Tahoma, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 20px;">http://mammapapera.it/2014/07/il-mio-cuore-tra-le-righe-di-un-libro/</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4CTvdvK_qQPWSUxfSW_hS25J4zSHgdpXAPOyOhAi5CJJGInJzKieSjfMe_WF0Yqinn59Rx58alR-PjgGSqZAlLBCr4ixOg0hYodWMIVlZKxS9JX4dMB67uk2LdRXOfRqJPreXbX8CCA/s1600/1939730_10152071675892001_211492629267487515_n-150x150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4CTvdvK_qQPWSUxfSW_hS25J4zSHgdpXAPOyOhAi5CJJGInJzKieSjfMe_WF0Yqinn59Rx58alR-PjgGSqZAlLBCr4ixOg0hYodWMIVlZKxS9JX4dMB67uk2LdRXOfRqJPreXbX8CCA/s1600/1939730_10152071675892001_211492629267487515_n-150x150.jpg" height="640" width="640" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, Helvetica, Tahoma, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 20px;">E adesso ad Alessandra voglio dedicare questo piatto di pasta, semplice ma raffinato.</span></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, Helvetica, Tahoma, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 20px;">Un po' come lei.</span></span></div>
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<span style="color: lime; font-family: Trebuchet MS, Helvetica, Tahoma, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 20px;">FUSILLI AL PESTO CON FIORI DI ZUCCHINA E BASILICO</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5NI1z3fraoTJu8w072t8OizA7_yV1RyecgKpuLCwIFUmVCfJ6Jkwm5BD3JkarHk1Pliaoky3fgOvau8BLGnxnfwf6GuAuZz-51xYe_1SJFlrIPsH3jTwhbqBvTr7TTWtJbSCin6D2Hg/s1600/20140721_201344_Sophia_Clean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5NI1z3fraoTJu8w072t8OizA7_yV1RyecgKpuLCwIFUmVCfJ6Jkwm5BD3JkarHk1Pliaoky3fgOvau8BLGnxnfwf6GuAuZz-51xYe_1SJFlrIPsH3jTwhbqBvTr7TTWtJbSCin6D2Hg/s1600/20140721_201344_Sophia_Clean.jpg" height="640" width="640" /></a></div>
INGREDIENTI:<br />
- 200 g di pasta corta tipo fusilli;<br />
- pesto;<br />
- 10 fiori di zucchina;<br />
- 1 spicchio d'aglio;<br />
- olio e.v.o. q.b.;<br />
- basilico q.b.;<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaOeV1rZ7saTOCUNqlxzlxzV7Wiix67PunjS-dh4NNGUklZxuFaiQd1wfyjYhHnpU5Pyjgn91Uo2Sx-46eQKKNOi8XMYt17aeNJcmTbj7o56ym87IO0GNMlB3u0lGdtgnhgi_PXjy4aY/s1600/20140721_201348_Hagrid_Soft.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaOeV1rZ7saTOCUNqlxzlxzV7Wiix67PunjS-dh4NNGUklZxuFaiQd1wfyjYhHnpU5Pyjgn91Uo2Sx-46eQKKNOi8XMYt17aeNJcmTbj7o56ym87IO0GNMlB3u0lGdtgnhgi_PXjy4aY/s1600/20140721_201348_Hagrid_Soft.jpg" height="640" width="640" /></a></div>
Semplice e velocissima.<br />
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Mentre la pasta si cuoceva ho fatto insaporire lentamente per qualche minuto uno spicchio d'aglio privato dell'anima con un rametto di basilico; poi vi ho aggiunto i fiori di zucchina lavati, tamponati e privati del pistillo.<br />
Li ho fatti appassire dolcemente per qualche minuto.<br />
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Ho scolato la pasta e l'ho condita col pesto; poi l'ho saltata nella padella coi fiori di zucchina e qualche foglia di basilico.<br />
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Semplicemente delicati.<br />
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Spero che piaccia ad Alessandra e a tutti voi.<br />
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E prima di salutarvi amici miei, vi invito ad andare a visitare il suo bellissimo blog.<br />
Lo trovate qui:<br />
http://mammapapera.it/<br />
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SeBARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com2tag:blogger.com,1999:blog-2724316029588156636.post-25517152742722035762014-05-24T22:04:00.002+02:002014-05-24T22:04:15.772+02:00CORSO DI BISCOTTI<div class="separator" style="clear: both; text-align: left;">
Mettere le mani in pasta mi rende felice e quando imparo qualcosa di nuovo ancora di più.</div>
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Vi lascio qualche immagine dell'ultimo corso cui ho partecipato.</div>
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com1tag:blogger.com,1999:blog-2724316029588156636.post-28817560575016311232014-05-13T21:33:00.002+02:002014-05-13T21:33:42.290+02:00HO VINTOOOOOOOO!!!!Oggi post auto celebrativo.... me lo concedete amici?<br />
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Ho vinto il contest del blog "Vivere all'italiana", per celebrare il loro secondo blog compleanno e l'ho vinto proprio con una torta che amo tantissimo<br />
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Questa!!! La mia amatissima trionfo di mousse di panna e fragole su base croccante di biscotti.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzc7MOkOKmp7LugnjrdinRTEsLpyUaT_73Qu9_F5f3rYFWLNjBtnDfwR3I-wrJaQnw8QDJcrdhz5Llv1VdOV9Ps4wfhHm4v2KrRSVztLi1HncKEqWhRb8HLLhTV9hWiX2fWpDiB6RBIVQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzc7MOkOKmp7LugnjrdinRTEsLpyUaT_73Qu9_F5f3rYFWLNjBtnDfwR3I-wrJaQnw8QDJcrdhz5Llv1VdOV9Ps4wfhHm4v2KrRSVztLi1HncKEqWhRb8HLLhTV9hWiX2fWpDiB6RBIVQ/s1600/1.jpg" height="616" width="640" /></a><br />
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E volete sapere che cosa ho vinto? questo splendido set per macarons.... uno dei miei oggetti del desiderio.... e adesso è mio!!!!<br />
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Aspetterò il suo arrivo studiando e studiando ricette ad hoc.... non vedo l'ora di inaugurarlo!<br />
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Ringrazio ancora Pamela e Sara e vi invito ad andare a dare un'occhiata al loro blog:<br />
http://vivereallitaliana.blogspot.it/?m=0BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com2tag:blogger.com,1999:blog-2724316029588156636.post-43021415803135741172014-02-25T22:04:00.004+01:002014-02-25T22:04:33.428+01:00MUFFIN ALLE ARANCE E MANDORLE.... IL NOSTRO DOLCE MOMENTOMi riduco sempre all'ultimo.... ci arrivo sì, ma con un finale al cardio palmo.<div>
In questo periodo va così.</div>
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Vorrei fare, ma gli impegni, il lavoro, la vita domestica....tutto gira vorticosamente e trovare dieci minuti per curare il mio blog sembra quasi un'utopia.</div>
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Ma a questo contest proprio non potevo rinunciare. </div>
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I muffin.... il mio dolce del cuore. Il nostro dolce del cuore.</div>
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I dolci di casa, che sanno di famiglia e di intimità domestica.</div>
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Il dolcetto rassicurante che piace proprio a tutti, facile da preparare.... ancora meglio se a sei manine.</div>
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Quanti pomeriggi tutti insieme a prepararli.... ogni muffin un dolce ricordo.</div>
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Prendiamo questi.... profumano d'inverno e di cose buone.</div>
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Mi riportano a dolci pause, a colazioni felici a piccoli momenti di coccole quotidiane.</div>
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Delicati, soffici, inebrianti e profumati d'arancia.</div>
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Perfetti con il caffè.... avete mai apprezzto il connubio arancia-caffe?</div>
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Questi muffin si preparano davvero in un attimo.</div>
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INGREDIENTI:</div>
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- 125 G di farina;</div>
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- 50 g di zucchero;</div>
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- 1 uovo;</div>
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- 1/2 bustina di lievito;</div>
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- 40 g di olio di semi;</div>
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- 50 g di mandorle pelate tritate finemente;</div>
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- il succo e la scorza di una grossa arancia;</div>
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Il procedimento è quello classico dei muffin;</div>
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Ingredienti solidi da una parte da miscelare insieme (farina, zucchero, lievito, mandorle tritate finemente);</div>
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Ingredienti liquidi dall'altra.</div>
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Mescolare velocemente gli ingredienti solidi con i liquidi; versare il composto nei pirottini, infornare a 180° per una trentina di minuti, sfornare far raffreddare e cospargere di zucchero a velo.</div>
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Pronti in un attimo.</div>
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Con questi muffin partecipo al contest di Letizia tutto dedicato ai muffin.</div>
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Qui trovate il link:</div>
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http://vogliadicucina.blogspot.it/2014/02/contest-un-anno-di-colazioni-i-muffins.html</div>
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E per voi qualche foto che vale più di mille parole</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInLdkQG6g0KkivPjSqKwI0seq_jhjW7GEcpjyFjNSdqXjdt8S9FTjAYnG7_WdZa9_SYJbMSoF-XxzwdYSBzyvezB4g6WFlYdMNxFBkrmNgykeJQIXAygzhb0fXeD6mhHnv2OJ3cjv17w/s1600/20140123_150511_Hagrid_Scan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInLdkQG6g0KkivPjSqKwI0seq_jhjW7GEcpjyFjNSdqXjdt8S9FTjAYnG7_WdZa9_SYJbMSoF-XxzwdYSBzyvezB4g6WFlYdMNxFBkrmNgykeJQIXAygzhb0fXeD6mhHnv2OJ3cjv17w/s1600/20140123_150511_Hagrid_Scan.jpg" height="480" width="640" /></a></div>
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com7tag:blogger.com,1999:blog-2724316029588156636.post-81753231294704829042014-02-19T14:53:00.000+01:002014-02-19T14:53:52.146+01:00CROSTATA DI KIWI CON CREMA DI KIWI AL RUM<div class="separator" style="clear: both; text-align: left;">
Meravigliosi kiwi; buoni, succosi, un pieno di vitamine e di salute.</div>
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E vogliamo parlare poi del loro splendido colore... una gioia per gli occhi oltre che per il palato.</div>
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E questa crostata, aromatica e fresca è tutta dedicata a loro; un tripudio di verde per una torta diversa dalle solite.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUAVH-2A5M6Oa1D0cSshUJ9hkpY3-XoNKZL5LB7V6vt7oLmJoFs6mOxY2hFCLRAkvhWwrgPk8TrpA8q_GqXH_1OBklXIlemQLoWX_a72OfaaMMUpl7H_1rA0-fiwAazVdaUs_ffUr80I/s1600/PRESENTAZIONE+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUAVH-2A5M6Oa1D0cSshUJ9hkpY3-XoNKZL5LB7V6vt7oLmJoFs6mOxY2hFCLRAkvhWwrgPk8TrpA8q_GqXH_1OBklXIlemQLoWX_a72OfaaMMUpl7H_1rA0-fiwAazVdaUs_ffUr80I/s1600/PRESENTAZIONE+1.jpg" height="480" width="640" /></a></div>
Mio marito ne va matto... ma avete idea di come si sposi bene il profumo intenso ed avvolgente di un buon rum, con la freschezza del kiwi?<br />
<br />
Nooo.... provatela subito allora!<br />
<br />
Anche per me è stata una piacevole sorpresa quando per caso scovai questa splendida ricetta nel blog di Sabrina e Luca.<br />
L'ho provata e ce ne siamo innamorati.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YqNp9CHC4kkpYgLGLEPDAbMtPgZYL_VoRh1NlFcfIZZ6SZ1UDG3_rQzybgAisuJc6D-v2xQcJZxoTnj-bCeqPY7fZw3svVvOkc03kUVLiqYeJG8Xt-AyVydpk6bU2rev9kPN7J0NFK4/s1600/PRESENTAZIONE+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YqNp9CHC4kkpYgLGLEPDAbMtPgZYL_VoRh1NlFcfIZZ6SZ1UDG3_rQzybgAisuJc6D-v2xQcJZxoTnj-bCeqPY7fZw3svVvOkc03kUVLiqYeJG8Xt-AyVydpk6bU2rev9kPN7J0NFK4/s1600/PRESENTAZIONE+4.jpg" height="480" width="640" /></a></div>
Qui trovate il link originario:<br />
http://saporidivini.blogspot.it/2011/05/lestate-si-specchia-nello-stagno-di.html<br />
<br />
Io l'ho rifatta tale e quale... si sa... la magnifica coppia non sbaglia un colpo e le loro ricette sono sempre una garanzia di successo.<br />
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E così ve la propongo:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzSXWeCvWK26z2_9N9i9Wh0TTbBuFaQDNVK3N4ksUPRZ8sBSk5eLZD3CKrDWWW4AJqteL1h8Ffsvig5Rpjbz2fsRnVG65b0Wf0UFQxVufnXLIwUxpsQupgFr9nPBEMuw2DSl1VuTNUcE/s1600/PRESENTAZIONE+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzSXWeCvWK26z2_9N9i9Wh0TTbBuFaQDNVK3N4ksUPRZ8sBSk5eLZD3CKrDWWW4AJqteL1h8Ffsvig5Rpjbz2fsRnVG65b0Wf0UFQxVufnXLIwUxpsQupgFr9nPBEMuw2DSl1VuTNUcE/s1600/PRESENTAZIONE+2.jpg" height="480" width="640" /></a></div>
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INGREDIENTI:<br />
- una decina di kiwi maturi ma non sfatti;<br />
- 100 g di zucchero;<br />
- 4 uova;<br />
- rum q.b.;<br />
- 6 cucchiai di farina 00;<br />
- 2 dl di panna liquida;<br />
- pasta frolla;<br />
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Quanto alla pasta frolla immagino che ognuno di noi abbia la sua ricetta del cuore, quindi vi lascio alla vostra personalissima frolla.<br />
<br />
Iniziamo quindi dalla prepararzione della crema di kiwi e rum; Sbucciamo 5 bei kiwi e tagliamoli a pezzetti; frulliamoli con lo zucchero, qualche cucchiaio di buon rum, le uova, la farina e la panna liquida.<br />
<br />
A questo punto stendiamo la frolla su di uno stampo per crostate del diametro di 26-28 cm, che dovrà essere ben imburrato ed infarinato. Ricordiamoci di punzecchiare per bene il fondo con i rebbi di una forchetta.<br />
<br />
Versiamo la crema di kiwi sulla base di frolla e inforniamo a 180° per circa una mezz'oretta. Sforniamo, lasciamo raffreddare e riponiamo la torta in frigorifero per almeno 4-5 orette.<br />
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A questo punto decoriamo la torta con i kiwi rimasti dispondendoli in cerchi concentrici che si sovrappongano leggermente.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQcziop8IXsrj6WahhDFF2ICj-SwDxmNY1hw_0motKaGlxphs6hHaqHLEC2Pc1gfJdj197WnS5wH45QxIc79SXrlxAUYKQI-0AkVRR1cZ-IBiYUjQS4hKhO5lqjqvoculO6qw9bwzdlc/s1600/GRUPPO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQcziop8IXsrj6WahhDFF2ICj-SwDxmNY1hw_0motKaGlxphs6hHaqHLEC2Pc1gfJdj197WnS5wH45QxIc79SXrlxAUYKQI-0AkVRR1cZ-IBiYUjQS4hKhO5lqjqvoculO6qw9bwzdlc/s1600/GRUPPO.jpg" height="480" width="640" /></a></div>
Eccola qui!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUAVH-2A5M6Oa1D0cSshUJ9hkpY3-XoNKZL5LB7V6vt7oLmJoFs6mOxY2hFCLRAkvhWwrgPk8TrpA8q_GqXH_1OBklXIlemQLoWX_a72OfaaMMUpl7H_1rA0-fiwAazVdaUs_ffUr80I/s1600/PRESENTAZIONE+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUAVH-2A5M6Oa1D0cSshUJ9hkpY3-XoNKZL5LB7V6vt7oLmJoFs6mOxY2hFCLRAkvhWwrgPk8TrpA8q_GqXH_1OBklXIlemQLoWX_a72OfaaMMUpl7H_1rA0-fiwAazVdaUs_ffUr80I/s1600/PRESENTAZIONE+1.jpg" height="480" width="640" /></a></div>
Questa crostata si gusta al meglio se bella fresca. Quindi ricordatevi di tirarla fuori dal frigo un quarto d'ora prima di mangiarla.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmE7NylGntHsBLLPLI5a7NwwE3TwTWSMyA0nbSIitpI35HNP5Un91gEDWRX9uTgJeHae8lsC7Poyic3ZXL19i-BeRNh08BmuCRjCxvsuDYIF6e2z_L5f6Jq7Bm-U8ePj_-aUIMJuy0KIc/s1600/PRESENTAZIONE+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmE7NylGntHsBLLPLI5a7NwwE3TwTWSMyA0nbSIitpI35HNP5Un91gEDWRX9uTgJeHae8lsC7Poyic3ZXL19i-BeRNh08BmuCRjCxvsuDYIF6e2z_L5f6Jq7Bm-U8ePj_-aUIMJuy0KIc/s1600/PRESENTAZIONE+5.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygiMXMLtLACqQR_T50Dx1kQDXOyanEZ5Sg5hSurv5gsWJFXo1kH6h8SuIkbRiJw2ERcnRnUuo2vTer5OoTRPM1sFlzBXjLg8JTn_LdHVl5MYmSR2Rl9t9PHO0tRXO-FbM7AmWhN5_ePw/s1600/PRESENTAZIONE+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygiMXMLtLACqQR_T50Dx1kQDXOyanEZ5Sg5hSurv5gsWJFXo1kH6h8SuIkbRiJw2ERcnRnUuo2vTer5OoTRPM1sFlzBXjLg8JTn_LdHVl5MYmSR2Rl9t9PHO0tRXO-FbM7AmWhN5_ePw/s1600/PRESENTAZIONE+6.jpg" height="480" width="640" /></a></div>
Con questa crostata partecipo al contest del blog "Crema e Panna" "Mi regali una torta?"<br />
Qui trovate il link all'iniziativa di Stefania:<br />
http://cremaepanna.blogspot.it/2014/01/giveaway-per-festeggiare-due-anni-di.html<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9pyKndeMO1mfGIgJ6ULVNs_nIx8IKmH-8gTHVttL6vXwzZxKpjUma4zfpLtbCXH8gkvJ1uRFse8x3VroEvAd4DoExwMCMhT2CJSJQIAziGCKD0fF80ea7Ic_-4D9TDFupe6Qz9zi7Ek/s1600/BANNER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9pyKndeMO1mfGIgJ6ULVNs_nIx8IKmH-8gTHVttL6vXwzZxKpjUma4zfpLtbCXH8gkvJ1uRFse8x3VroEvAd4DoExwMCMhT2CJSJQIAziGCKD0fF80ea7Ic_-4D9TDFupe6Qz9zi7Ek/s1600/BANNER.jpg" height="640" width="532" /></a></div>
<br />BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com13tag:blogger.com,1999:blog-2724316029588156636.post-80509895967632738602014-01-31T21:20:00.000+01:002014-01-31T21:20:12.921+01:00CRUMBLE DI PESCHE ALLA CANNELLA IN EAT PARADE!<div class="separator" style="clear: both; text-align: left;">
Anche per quest'anno partecipo alla golosissima eat parade di Milla.</div>
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Nel 2013 ho pubblicato pochissimo... anno di crisi per il mio blog, ma per quest'anno sto cercando di recuperare il tempo perso.</div>
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Ciò nonostante c'è un dolcetto che ha ricevuto più cliccate di tutti. </div>
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Ed è proprio questo, questo golosissimo crumble di pesche aromatizzato alla cannella.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuXrKWOaaMbvqmpvUJznvRTDjR34tMTR-h4CLQlqAHyNEJaAMgai4ETPygyjYlZ7KJvn6-DXaBjJF_elu02PMRpX12zjZ6uyYFVOHuRWGYtwn2iqUvR4k01HXxUmi3fRA8gcsE1nwJdw/s1600/A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuXrKWOaaMbvqmpvUJznvRTDjR34tMTR-h4CLQlqAHyNEJaAMgai4ETPygyjYlZ7KJvn6-DXaBjJF_elu02PMRpX12zjZ6uyYFVOHuRWGYtwn2iqUvR4k01HXxUmi3fRA8gcsE1nwJdw/s1600/A.JPG" height="480" width="640" /></a></div>
Un golosissimo dolce al cucchiaio, che adesso voglio donare a Milla per la sua raccolta, appuntamento oramai consueto di inizio d'anno.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaaOe9SpmukEN-iCm7A-a-FiStWy8ga5s8XamQnZYWhjYXLu2nBVCp2xlPoBqAN9z8SawWWTjZg6uBeNv1H1mRnQSZVFpKCQTGE3z6mV-Q03q7zcCXyYvQY0otIB1gp6Zxm37ObO1a7w/s1600/C+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaaOe9SpmukEN-iCm7A-a-FiStWy8ga5s8XamQnZYWhjYXLu2nBVCp2xlPoBqAN9z8SawWWTjZg6uBeNv1H1mRnQSZVFpKCQTGE3z6mV-Q03q7zcCXyYvQY0otIB1gp6Zxm37ObO1a7w/s1600/C+%25281%2529.JPG" height="480" width="640" /></a></div>
Conoscete vero la sua iniziativa?<br />
Questo è il secondo anno che si ripropone di raccogliere tutte le ricette più viste, più amate dell'anno appena finito.<br />
<br />
Qui trovate il link alla sua iniziativa:<br />
http://triplocioc.blogspot.it/2014/01/eat-parade-2013seconda-edizione.html<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJo2jWFn93fZIVR9TrBu3a8zem9_qwAcg6uaCUvyegZIxX7vBUmeuiOQS523Pv7kq4JF_fSI74GfTQEXR2awwAGFIZ2ifdtueKMDSv6FiOXJruKQQmeE51WOZctoNdPD7f3ZnJf6u5fY/s1600/Banner+eat+parade+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJo2jWFn93fZIVR9TrBu3a8zem9_qwAcg6uaCUvyegZIxX7vBUmeuiOQS523Pv7kq4JF_fSI74GfTQEXR2awwAGFIZ2ifdtueKMDSv6FiOXJruKQQmeE51WOZctoNdPD7f3ZnJf6u5fY/s1600/Banner+eat+parade+2013.jpg" height="640" width="426" /></a></div>
E quindi adesso ve lo ripropongo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaX8y2g3yPgt2-wvVNXsKyJ8kS7plJ05AROaZD6D6mL-kmMCS3kRWibny9uDv_rO4fPJjCd_rK2ULd1oz3clrvPHkjEQnbBxcIYSGXSq3oI5vvlximfnYtA9dr84ogLHt6NLX5s8X61Y/s1600/G.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaX8y2g3yPgt2-wvVNXsKyJ8kS7plJ05AROaZD6D6mL-kmMCS3kRWibny9uDv_rO4fPJjCd_rK2ULd1oz3clrvPHkjEQnbBxcIYSGXSq3oI5vvlximfnYtA9dr84ogLHt6NLX5s8X61Y/s1600/G.JPG" height="640" width="640" /></a></div>
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INGREDIENTI:</div>
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<ul style="background-color: whitesmoke; font-family: 'Trebuchet MS', verdana, sans-serif; font-size: 13px; line-height: 22px; text-indent: 10px;">
<li>5 belle pesche mature;</li>
<li>100 g di farina;</li>
<li>50 g di burro freddo di congelatore;</li>
<li>50 g di zucchero;</li>
<li>cannella q.b.;</li>
</ul>
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Ho pelato e tagliato le pesche a piccoli tocchetti; quindi le ho messe ben stese sul fondo di una pirofila da forno delle dimensioni di circa 20x20;</div>
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A questo punto ho preparato il crumble; Ho mischiato velocemente al mixer la farina con lo zucchero, la cannella e il burro freddissimo tagliato a piccoli pezzetti; ne deve risultare un composto granuloso, "sabbioso";</div>
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Ho coperto le pesche con questo composto senza però compattare la pasta; </div>
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Ho infornato il tutto a 180° per circa una quarantina di minuti. Ho sfornato e ho lasciato completamente raffreddare.</div>
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Buono a temperatura ambiente, secondo me divino freddo di frigorifero.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5izn3CYXrEpkJWxGHPFirubqV8X1w_2jsT9brvozh4ji3X25oRH7nsVuZUAQXIDZOsKZnlGm81gP3CHGWSKyRRpKBqbfg3Icu60bbABWoGSgYpf1X3esGjEOr81J0VHsyVSI4RbeMns/s1600/GRUPPO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5izn3CYXrEpkJWxGHPFirubqV8X1w_2jsT9brvozh4ji3X25oRH7nsVuZUAQXIDZOsKZnlGm81gP3CHGWSKyRRpKBqbfg3Icu60bbABWoGSgYpf1X3esGjEOr81J0VHsyVSI4RbeMns/s1600/GRUPPO.jpg" height="480" width="640" /></a></div>
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E adesso Milla questo crumble da mio è diventato anche un po' tuo!</div>
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Con questo crumble infatti partecipo alla raccolta di Milla Eat parade</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJo2jWFn93fZIVR9TrBu3a8zem9_qwAcg6uaCUvyegZIxX7vBUmeuiOQS523Pv7kq4JF_fSI74GfTQEXR2awwAGFIZ2ifdtueKMDSv6FiOXJruKQQmeE51WOZctoNdPD7f3ZnJf6u5fY/s1600/Banner+eat+parade+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJo2jWFn93fZIVR9TrBu3a8zem9_qwAcg6uaCUvyegZIxX7vBUmeuiOQS523Pv7kq4JF_fSI74GfTQEXR2awwAGFIZ2ifdtueKMDSv6FiOXJruKQQmeE51WOZctoNdPD7f3ZnJf6u5fY/s1600/Banner+eat+parade+2013.jpg" height="640" width="426" /></a></div>
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com9tag:blogger.com,1999:blog-2724316029588156636.post-31240114233412965792014-01-29T12:27:00.000+01:002014-01-29T12:27:41.592+01:00MEZZOGIORNO DI CUOCO E' SU FACEBOOK!Ragazzi, vi ho mai detto che Mezzogiorno di cuoco è anche su fecebook?<br />
<br />
Questo il link alla mia pagina:<br />
https://www.facebook.com/pages/MEZZOGIORNO-DI-CUOCO/216821245023114<br />
<br />
Correte subito a mettere un bel mi piace!<br />
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<br />BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.comtag:blogger.com,1999:blog-2724316029588156636.post-2859637379270865222014-01-28T20:55:00.000+01:002014-01-28T20:55:33.826+01:00RICOTTA E CRANBERRIES CAKE<div class="" style="clear: both; text-align: left;">
Oggi vi propongo un ciambellone raffinato e soffice a base di ricotta e impreziosito da una generosa manciata di cranberries disidratati.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X9jULgYMrPrhZY2xsTjbBrqa7pf2NmJd7jLbJKVXZnkQoqAJzMG_-l12PhJ-HxGO6BHlLimjMWhPV5qHaVKWI4JVoGHBQmk1XLgEa6DkmDSPAbDbJWZ6bmJIwJTebN7D9FUeEPDsMOk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X9jULgYMrPrhZY2xsTjbBrqa7pf2NmJd7jLbJKVXZnkQoqAJzMG_-l12PhJ-HxGO6BHlLimjMWhPV5qHaVKWI4JVoGHBQmk1XLgEa6DkmDSPAbDbJWZ6bmJIwJTebN7D9FUeEPDsMOk/s1600/1.jpg" height="420" width="640" /></a></div>
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Delizioso.</div>
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Perfetto a colazione, ottimo anche in qualsiasi momento della giornata. Umido al punto giusto e profumato, sono certa che vi conquisterà.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldpCR_hHQhjzh6_x0H0a6dgUwP8mgr98ZXv1Pn5AyZIojJZAfIk94TrCWX6CPJ6yPplO8RM_jyM1o_CBmmXWUuGLJMlujQlTymsrsxw_8pX0VOhZN97c2YUtPDyO4KW3bjFtV_xI_Ryw/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldpCR_hHQhjzh6_x0H0a6dgUwP8mgr98ZXv1Pn5AyZIojJZAfIk94TrCWX6CPJ6yPplO8RM_jyM1o_CBmmXWUuGLJMlujQlTymsrsxw_8pX0VOhZN97c2YUtPDyO4KW3bjFtV_xI_Ryw/s1600/4.jpg" height="480" width="640" /></a></div>
Tempo fa lo avevo adocchiato qui:<br />
http://saporidivini.blogspot.it/search/label/Ciambella%20alla%20Ricotta%20Pinoli%20e%20Mirtilli%20Rossi%20Sapori%20diVini<br />
e io l'ho rifatto senza l'aggiunta dei pinoli.<br />
Stupendo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxP3iweQ8vRRtHT2CE_Mm7leBwiQ68iVpnhs4RVYHrTRtbURRMHktiWv56TXxxf3FtLcRn6oXE62xOZXYm7RpdiFHlDhSOzcKb761Q5yt5hmg4Zsg4yxi-pKCddC3JsE-29b2ZODW3-Rc/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxP3iweQ8vRRtHT2CE_Mm7leBwiQ68iVpnhs4RVYHrTRtbURRMHktiWv56TXxxf3FtLcRn6oXE62xOZXYm7RpdiFHlDhSOzcKb761Q5yt5hmg4Zsg4yxi-pKCddC3JsE-29b2ZODW3-Rc/s1600/5.jpg" height="480" width="640" /></a></div>
<br />
INGREDIENTI:<br />
- 250 g di farina;<br />
- 250 g di ricotta;<br />
- 250 g di zucchero;<br />
- 20 g di burro;<br />
- 3 uova;<br />
- 1 bustina di lievito per dolci;<br />
- 50 g di cranberries o mirtilli rossi disidratati;<br />
- 1 bustina di vanilina;<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46Sn_6zimRP441Z92FCo2LahD3M1QNPhqWEdFK0OOdm7i17_WdZGaiBNT_cYqSjA3JUnapBr5WN6m_u3Q0uMyRoS84rp231TrQdo4cfUgOx6tsYP44MfOjo8lEbpXduKxBMgsxu2i6kg/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46Sn_6zimRP441Z92FCo2LahD3M1QNPhqWEdFK0OOdm7i17_WdZGaiBNT_cYqSjA3JUnapBr5WN6m_u3Q0uMyRoS84rp231TrQdo4cfUgOx6tsYP44MfOjo8lEbpXduKxBMgsxu2i6kg/s1600/3.jpg" height="636" width="640" /></a></div>
Ammollare i cranberries in un po' d'acqua tiepida;<br />
<br />
Preriscaldare il forno a 180°;<br />
<br />
Amalgamare le uova con lo zucchero, la vanilina, il burro e la ricotta; lavorare il composto fino a quando diventa bello liscio e spumoso.<br />
<br />
Aggiungere a questo punto la la farina e il lievito, amalgamando con cura; per ultimi aggiungere i cranberries ben strizzati.<br />
<br />
Imburrare e infarinare per bene uno stampo a ciambella, eliminando con cura la farina in eccesso.<br />
<br />
Infornare a 180° per circa 45-50 minuti.<br />
<br />
Sfornare, far raffreddare, sformare e servire cosparsa di zucchero a velo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X9jULgYMrPrhZY2xsTjbBrqa7pf2NmJd7jLbJKVXZnkQoqAJzMG_-l12PhJ-HxGO6BHlLimjMWhPV5qHaVKWI4JVoGHBQmk1XLgEa6DkmDSPAbDbJWZ6bmJIwJTebN7D9FUeEPDsMOk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X9jULgYMrPrhZY2xsTjbBrqa7pf2NmJd7jLbJKVXZnkQoqAJzMG_-l12PhJ-HxGO6BHlLimjMWhPV5qHaVKWI4JVoGHBQmk1XLgEa6DkmDSPAbDbJWZ6bmJIwJTebN7D9FUeEPDsMOk/s1600/1.jpg" height="420" width="640" /></a></div>
<i style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.479999542236328px;">Con questa ricetta partecipo al contest "Un anno di colazioni: il ciambellone" di Letizia in Cucina in collaborazione con FIMOra</i><span style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.479999542236328px;">;</span><br />
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<span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Qui trovate il link al loro contest:</span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">http://vogliadicucina.blogspot.it/2014/01/contest-un-anno-di-colazioni.html</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG9sqt8xBKrdH8hF-owlqHjTNMhvmmvDKzvxOUUN5SkuujumurvEc-Kcx6ZSgA5ne2ROg_R5HkygZZ0v7t87CdhHw5xvCFL1IiYCdVk7s4VuyKaPGlvHYEBQfdbXhLueWV9iM9CwlYeI/s1600/Immagine2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG9sqt8xBKrdH8hF-owlqHjTNMhvmmvDKzvxOUUN5SkuujumurvEc-Kcx6ZSgA5ne2ROg_R5HkygZZ0v7t87CdhHw5xvCFL1IiYCdVk7s4VuyKaPGlvHYEBQfdbXhLueWV9iM9CwlYeI/s1600/Immagine2.jpg" height="640" width="436" /></a></div>
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Vi lascio una piccola carrelata di foto</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpztevKMMNAlEAPQeDLBTKIglMXjMgKsKfoqvXM1gsE30gVwFbVGosUtkrQ3gghqTSC03LSkg2UZkE9QV-9mIdsqURqSIx3GJi3_EWbtOvdlUr9mXxrxwV5Bb0XEjkMea41M2Y12z4FLo/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpztevKMMNAlEAPQeDLBTKIglMXjMgKsKfoqvXM1gsE30gVwFbVGosUtkrQ3gghqTSC03LSkg2UZkE9QV-9mIdsqURqSIx3GJi3_EWbtOvdlUr9mXxrxwV5Bb0XEjkMea41M2Y12z4FLo/s1600/2.jpg" height="512" width="640" /></a></div>
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com13tag:blogger.com,1999:blog-2724316029588156636.post-84460590468347863002014-01-25T21:13:00.000+01:002014-01-25T21:13:36.628+01:00MUFFIN AGLI ALBUMI COCCO E MELE<div class="separator" style="clear: both; text-align: left;">
Questi muffin nascono un po' per caso; albumi avanzati in frigo da smaltire, residuato bellico della crema al mascarpone.</div>
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Girovago un po' in rete e trovo questi deliziosi muffin:</div>
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http://blog.giallozafferano.it/oggisicucina/muffin-con-albumi-mele-e-cocco/#</div>
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<br /></div>
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Sono deliziosi, profumati e sofficissimi.</div>
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Da rifare sicuramente.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpELqGitr2PsCWxGpllgKQCc97DhTz7TBOB-z_H2adtgapCCRSJ2H83N7Thm7JnT4E1lJlPoJHGjQqINAuFjIh7-FFSdJms0VFG8iyBYrDqRiyiQgrS8QjSSsR_eD8MsDOPgKBK-UB9ro/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpELqGitr2PsCWxGpllgKQCc97DhTz7TBOB-z_H2adtgapCCRSJ2H83N7Thm7JnT4E1lJlPoJHGjQqINAuFjIh7-FFSdJms0VFG8iyBYrDqRiyiQgrS8QjSSsR_eD8MsDOPgKBK-UB9ro/s1600/6.jpg" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUC4T6mmeVSFaYeR_PXnyL2SAUsxckyq-aG8M5UGYFJjScTJMJmk_f4EV9EgjYbxztfwHq4zOEg1tO7zcYIWLFGmQtBEPC1EVMzSnvmkwURW9CD5SyReA3CS6DQBV78G_cFd6c7oEaMPM/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUC4T6mmeVSFaYeR_PXnyL2SAUsxckyq-aG8M5UGYFJjScTJMJmk_f4EV9EgjYbxztfwHq4zOEg1tO7zcYIWLFGmQtBEPC1EVMzSnvmkwURW9CD5SyReA3CS6DQBV78G_cFd6c7oEaMPM/s1600/2.jpg" height="640" width="576" /></a></div>
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<u><b>INGREDIENTI:</b></u><br />
<u><b><br /></b></u>
<br />
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">©<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; line-height: 115%;">50 g di
farina;<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">©<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; line-height: 115%;">50 g di
fecola di patate;<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">©<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; line-height: 115%;">120 g di
zucchero;<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">©<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; line-height: 115%;">50 g di
burro ammorbidito;<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">©<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; line-height: 115%;">3 albumi;<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">©<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS";"><span style="font-size: x-small;"><span style="line-height: 115%;">30 g di
cocco </span><span style="line-height: 15.333333015441895px;">rapè</span><span style="line-height: 115%;"> + un po’ per la guarnizione;<o:p></o:p></span></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">©<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; line-height: 115%;">1
cucchiaino di lievito per dolci;<o:p></o:p></span></div>
<span style="font-family: "Comic Sans MS"; font-size: 10pt; line-height: 115%; text-indent: -18pt;">Una mela;</span><br />
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<u><b> PROCEDIMENTO:</b></u><br />
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">©<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; line-height: 115%;">Montare
bene gli albumi a neve;<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">©<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; line-height: 115%;">Lavorare
il burro con lo zucchero; aggiungere le due farine, il cocco e il lievito; per
ultimi aggiungere gli albumi facendo attenzione a non smontarli;<o:p></o:p></span></div>
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a piccoli cubetti una mela e aggiungerli al composto;<o:p></o:p></span></div>
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gli stampini da muffin per circa i 2/3 della loro altezza; aggiungere una
spolverata di cocco e infornare a 180° per circa una ventina di minuti.</span></div>
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Deliziosi, sono cera che vi incanteranno.<br />
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<span style="text-indent: -18pt;"> Riciclare non solo è economico, ma molto molto soddisfacente.</span></div>
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P Pensiamo a questi muffin: in un solo colpo ho fatto fuori gli alumi avanzati dalla crema al mascarpone, quella mela ultima rimasta in frigo e il pugnetto di cocco che da qualche settimana stazionava in dispensa.</div>
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Riciclo triplo, soddisfazione massima!!!!</div>
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E E proprio in materia di riciclo, con quest golosi muffin partecipo alla raccolta della mia omonima Barbara, l'ape pasticciona del blog "L'alveare delle delizie".</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBKlkq8lGEd-vTtEn6JA3Ac7NEu0rX53ClDPAy7semQwqOF-Im8RERjIANbpguBh8YpGs2jBlhb1PN3qNkRuQTs3IM140CGHkb3a7I8ROhbPxCXxBC9nev81NETtGUtjEoIxHqdiBl0Q/s1600/riciclogoloso1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBKlkq8lGEd-vTtEn6JA3Ac7NEu0rX53ClDPAy7semQwqOF-Im8RERjIANbpguBh8YpGs2jBlhb1PN3qNkRuQTs3IM140CGHkb3a7I8ROhbPxCXxBC9nev81NETtGUtjEoIxHqdiBl0Q/s1600/riciclogoloso1.png" height="640" width="426" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Lusitana, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-indent: 0px;">Con questa ricetta partecipo alla raccolta del blog </span><em style="background-color: white; border: 0px; color: #333333; font-family: Lusitana, 'Times New Roman', serif; font-size: 16px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; text-indent: 0px; vertical-align: baseline;">L’alveare delle delizie”il cui link lo trovate qui:</em></div>
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<span style="background-color: white; border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; text-indent: 0px; vertical-align: baseline;"><span style="color: #333333; font-family: Lusitana, Times New Roman, serif;"><i>h http://alvearedelledelizie.wordpress.com/2014/01/14/riciclo-goloso-la-raccolta/</i></span></span></div>
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<span style="background-color: white; border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; text-indent: 0px; vertical-align: baseline;"><span style="color: #333333; font-family: Lusitana, Times New Roman, serif;"><i><br /></i></span></span></div>
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<span style="background-color: white; border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; text-indent: 0px; vertical-align: baseline;"><span style="color: #333333; font-family: Lusitana, Times New Roman, serif;"><i> E sempre con questi muffin </i></span></span><span style="background-color: white; border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; text-indent: 0px; vertical-align: baseline;"><span style="color: #333333; font-family: Lusitana, Times New Roman, serif;"><i> parteci</i></span></span><i style="background-color: white; color: #333333; font-family: Lusitana, 'Times New Roman', serif; line-height: 24px; text-indent: 0px;">po al contest del blog "Cortesie in cucina" che si intitola proprio "Una tavola senza sprechi".... </i></div>
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<span style="background-color: white; border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; text-indent: 0px; vertical-align: baseline;"><span style="color: #333333; font-family: Lusitana, Times New Roman, serif;"><i><br /></i></span></span></div>
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<span style="background-color: white; border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; text-indent: 0px; vertical-align: baseline;"><span style="color: #333333; font-family: Lusitana, Times New Roman, serif;"><i> Questi muffin sono un anti spreco per eccellenza!</i></span></span></div>
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<span style="color: #333333; font-family: Lusitana, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;"><i> Qui trovate il link al contest:</i></span></span></div>
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<span style="color: #333333; font-family: Lusitana, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;"><i> </i></span></span><i style="color: #333333; font-family: Lusitana, 'Times New Roman', serif; line-height: 24px; text-indent: -18pt;">http://cortesieincucina.blogspot.it/2014/01/primo-contest-di-cortesie-in-cucina-una.html</i></div>
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com12tag:blogger.com,1999:blog-2724316029588156636.post-1442188193527451972014-01-02T18:18:00.001+01:002014-01-02T18:18:43.420+01:00BUONI PROPOSITI DI INIZIO D'ANNOIo ci provo.<br />
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Buon proposito per il 2014: cercare di tener aggiornato il blog.<br />
<br />
Sic et simpliciter.<br />
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Ai posteri l'ardua sentenza.<br />
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Ciao amici e buon 2014!<br />
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com3tag:blogger.com,1999:blog-2724316029588156636.post-75985238473546886812013-06-25T21:26:00.000+02:002013-06-25T21:26:56.677+02:00CRUMBLE DI PESCHE ALLA CANNELLA<div class="separator" style="clear: both; text-align: left;">
Le pesche regnano sovrane a casa mia in questo inizio d'estate.</div>
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Fino adesso, quasi 35 anni di vita, non le ho mai potute vedere.</div>
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Fino a che, un bel giorno di inizio estate, il marito non arriva a casa con una cassetta colma di pesche vellutate e sugose.</div>
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E così ho dato sfogo alla fantasia. Dolci, crostate, marmellate e questo meraviglioso crumble che vi propongo oggi.</div>
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Semplice e delicato, con quel leggero sentore di cannella... fantastico.<br />
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INGREDIENTI:</div>
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<ul>
<li>5 belle pesche mature;</li>
<li>100 g di farina;</li>
<li>50 g di burro freddo di congelatore;</li>
<li>50 g di zucchero;</li>
<li>cannella q.b.;</li>
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Ho pelato e tagliato le pesche a piccoli tocchetti; quindi le ho messe ben stese sul fondo di una pirofila da forno delle dimensioni di circa 20x20;</div>
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A questo punto ho preparato il crumble; Ho mischiato velocemente al mixer la farina con lo zucchero, la cannella e il burro freddissimo tagliato a piccoli pezzetti; ne deve risultare un composto granuloso, "sabbioso";</div>
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Ho coperto le pesche con questo composto senza però compattare la pasta; </div>
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Ho infornato il tutto a 180° per circa una quarantina di minuti. Ho sfornato e ho lasciato completamente raffreddare.</div>
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Buono a temperatura ambiente, secondo me divino freddo di frigorifero.</div>
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Eccolo qui, meraviglioso.</div>
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Un dolce al cucchiaio perfetto nella sua semplicità.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WbNc069At0p_FDgLZe0hDoD61XZbyB8aIGXs32tkJhSIvx6zUR4GYIo1xnfKrFLAxXXJoNsns2_RI1F2OXvteBzroRaHrH_JTkAfRa1hxYbCZIfsCzyMxo4BTz2eKmBYRi14KbuXgfc/s1600/B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WbNc069At0p_FDgLZe0hDoD61XZbyB8aIGXs32tkJhSIvx6zUR4GYIo1xnfKrFLAxXXJoNsns2_RI1F2OXvteBzroRaHrH_JTkAfRa1hxYbCZIfsCzyMxo4BTz2eKmBYRi14KbuXgfc/s640/B.JPG" width="640" /></a></div>
Vi lascio una piccola carrellata di foto:<br />
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BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com5tag:blogger.com,1999:blog-2724316029588156636.post-57035834680585130912013-06-09T18:35:00.000+02:002013-06-09T18:35:37.682+02:00BUFFET DI COMPLEANNODopo tanto torno al mio amatissimo blog.<br />
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No, non è che abbia smesso di cucinare, tutt'altro.</div>
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Ho la macchina fotografica, l'hard disk e il cellulare stracolmi di foto di piatti belli e finiti.</div>
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Come sempre non è la voglia che mi manca, ma è il tempo ad essere un gran tiranno.</div>
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Ma io non abbandono questa creatura che tanto amo, aspetto solo che fioriscano tempi più propizi e intanto studio, provo, impasto e sforno a volontà.</div>
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Oggi ritorno con un post interlocutorio; qualche idea per i buffet di compleanno che ho allestito per i miei due bambini.</div>
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Vi lascio qua e là qualche idea, sperando che possano tornare utili a voi mamme che girovagate in rete alla ricerca di qualche spunto dolce e salato.</div>
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I miei figli hanno rispettivamente 5 e 8 anni; quindi un buffet semplice e alla portata di bambino, con qualche attenzione anche ai golosi genitori.</div>
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Incominciamo dalla parte salata:</div>
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Irrinunciabili le pizzette, vero must di ogni festa che si rispetti.</div>
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Ho provato questi bocconotti soffici e devo dire che ho avuto un ottimo riscontro.... sono andate a ruba!</div>
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Semplicissime, al pomodoro e insaporite da una generosa manciata di origano. </div>
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E con le pizzette, l'immancabile pizza ai wurstel... decisamente la preferita dai ragazzi.</div>
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Preparata già tagliata a cubotti è perfetta per un veloce take-away.<br />
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Dopo i ragazzi bisogna però rincurare anche i genitori e quindi ecco una variegata scelta di tramezzini: con isalata russa e insalata capricciosa; con tonno uova e cipolline; con prosciutto cotto e formaggio alle erbe e con crema di funghi e carciofini.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gSlXlEi7c6-jtaUYrn0JVzIf4ds5VcUKcGl55yyIf8XWzucfU8oM2pXYIronS4aT41c6u5z-J1L0QT5URwq_7_hB_J70YbQoQ2zHbjooOgfd1Kvxs-oCj4ve4rwnFjjelJlnKIpB-V8/s1600/TRAMEZZINI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gSlXlEi7c6-jtaUYrn0JVzIf4ds5VcUKcGl55yyIf8XWzucfU8oM2pXYIronS4aT41c6u5z-J1L0QT5URwq_7_hB_J70YbQoQ2zHbjooOgfd1Kvxs-oCj4ve4rwnFjjelJlnKIpB-V8/s640/TRAMEZZINI.jpg" width="640" /></a></div>
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Poi ho preparato questi accattivanti cubotti di focaccia alle olive farciti con mortadella e asiago....</div>
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e con ossocollo e cipolline.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFYX7T5WR1TmxkZda6XypgYNMcJeqP7aLb6MEutsjyUD29cU3L0MkUtjvp7EmFZwYmokjBrRtFADqoHStlDBMWv0PrGrAHJ-1UyavU8iEFbLkee9XhCbFXy5Uu04y3Y3cUdHBE_1I6Fg/s1600/FOCACCIA+CON+COPPA+E+CIPOLLINE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFYX7T5WR1TmxkZda6XypgYNMcJeqP7aLb6MEutsjyUD29cU3L0MkUtjvp7EmFZwYmokjBrRtFADqoHStlDBMWv0PrGrAHJ-1UyavU8iEFbLkee9XhCbFXy5Uu04y3Y3cUdHBE_1I6Fg/s640/FOCACCIA+CON+COPPA+E+CIPOLLINE.jpg" width="640" /></a></div>
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Non mancavano poi patatine e salatini ai gusti più svariati.</div>
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Quanto alla parte dolce ho preparato:</div>
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innanzitutto un vassoietto di baci amaretti cocco caffè e mascarpone;</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bkL-f0GxqOFvRIClxmpaTvWRp2EVpqEQt2c-5G0np9wCs0r8GEzS6EESdQX0t2LIILMFSOdNLuGxPAGS5iz_k-XT35jMqJjGizx4o0o11idGOkprdigk0DuVO0Wm6co13KzvLltANk4/s1600/BACI+DI+AMARETTI+MASCARPONE+E+COCCO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bkL-f0GxqOFvRIClxmpaTvWRp2EVpqEQt2c-5G0np9wCs0r8GEzS6EESdQX0t2LIILMFSOdNLuGxPAGS5iz_k-XT35jMqJjGizx4o0o11idGOkprdigk0DuVO0Wm6co13KzvLltANk4/s640/BACI+DI+AMARETTI+MASCARPONE+E+COCCO.jpg" width="640" /></a></div>
Poi dei cake pops con della colomba avanzata;<br />
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Dei cornetti di sfoglia ripieni di crema pasticcera;</div>
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Degli spiedini di marshmallow e gommose che sono andati letteralmente a ruba....<br />
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E poi ancora l'intramontabile salame di cioccolato e delle accattivanti meringhette.<br />
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Le torte no, quelle le ho commissionate ed eccovele qui!</div>
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Sperando di avervi lasciato qualche utile spunto vi saluto e vi do l'arrivederci al prossimo post.</div>
BARBARAhttp://www.blogger.com/profile/16987995354528786342noreply@blogger.com13