tag:blogger.com,1999:blog-72697109292438548412024-03-18T06:30:31.411+01:00...ti cucino così...La cucina è il luogo dove si incontrano felicità, bellezza, magia, creatività, provocazionelucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comBlogger2329125tag:blogger.com,1999:blog-7269710929243854841.post-33797762315564111632024-03-18T06:30:00.028+01:002024-03-18T06:30:00.142+01:00BRIOCHE PASQUALI<p> Queste brioche molto semplici sono perfette per la colazione della festa, si preparano velocemente e sono perfette per essere portate a chi amate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Mi9vQUj-3SJ0FfyzaNkPMXwezmPgxam-MTtZrKnX2t8viIlXvRvQGkabNYxo4Bv9MD51I4kKRl9pA9JiEOo_t31vv19Ej04vSqTC5knib7thZ5yhImuC_-wcwsSKGtjJ_El40o6x5lg6EwduGBlvT3HWSj7kDCdlLrQL07XjSp0ihQY4jbIt4bh5qSU/s6016/DSC_0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Mi9vQUj-3SJ0FfyzaNkPMXwezmPgxam-MTtZrKnX2t8viIlXvRvQGkabNYxo4Bv9MD51I4kKRl9pA9JiEOo_t31vv19Ej04vSqTC5knib7thZ5yhImuC_-wcwsSKGtjJ_El40o6x5lg6EwduGBlvT3HWSj7kDCdlLrQL07XjSp0ihQY4jbIt4bh5qSU/s16000/DSC_0332.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><h1 style="text-align: center;">BRIOCHE DI PASQUA</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi731Bg0O36ZyxQaZDmeedGSijg0czDDDdn0gxnvJ1dJ3vxAcVEocB-VQ9JQHt_7yhAZmkcGUIVAYfYpXiBuj5pCzRj1EAZ7voOkI3orZgvkTbe0lKBvol3ZHFy9wh5Nqle0a7m3uWOwIwROYHeQ1BibtgFZrSApMQap-t61UsBX3d_nsScSeOTtgNPvzI/s6016/DSC_0339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi731Bg0O36ZyxQaZDmeedGSijg0czDDDdn0gxnvJ1dJ3vxAcVEocB-VQ9JQHt_7yhAZmkcGUIVAYfYpXiBuj5pCzRj1EAZ7voOkI3orZgvkTbe0lKBvol3ZHFy9wh5Nqle0a7m3uWOwIwROYHeQ1BibtgFZrSApMQap-t61UsBX3d_nsScSeOTtgNPvzI/s16000/DSC_0339.JPG" /></a></div><br /><p><br /></p><div style="text-align: left;">250g farina 00<br />250 g manitoba<br />1 cubetto lievito<br />1 cucchiaio miele<br />2 uova<br />50 g zucchero<br />140 g burro</div><div style="text-align: left;">160 g latte</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Nella planetaria sbattere le uova con il latte tiepido.</div><div style="text-align: left;">Unire le due farine il lievito sbriciolato e il miele.</div><div style="text-align: left;">Iniziare ad impastare, poi aggiungere lo zucchero e per ultimo il burro fuso.</div><div style="text-align: left;">Continuare a lavorare finchè non sarà malleabile.</div><div style="text-align: left;">Mettere a lievitare coperto in un luogo tiepido per almeno due ore.</div><div style="text-align: left;">Trascorso il tempo prendere delle palline di impasto e formare due lunghi salsicciotti che arrotolerete ad anello. Coprire il fondo dell'anello con un pezzettino di impasto.</div><div style="text-align: left;">Lasciare lievitare ancora una ora.</div><div style="text-align: left;">Riempire il centro con la crema pasticcera e cospargere di zuccherini.</div><div style="text-align: left;">lasciare ancora mezz'ora poi infornare a 180 gradi per circa 15 minuti</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXdYmCrD_TWiur4sFiT3YTT6RmsBWwCwacgY_iEBpA2vE5LaGrDYnzlHZ1pIUeM_KTo541gtGG0bWgQpzvpn8qfdnHnWaTkVg4-wJ32Y1zklAdsBCs4Dv2j61Vj44aSMhAga-AJITXjsONOiC4S6gORu4JmVrojCgSX4XGCYKS5sslkp7dZ7xRxk8tB4/s6016/DSC_0341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXdYmCrD_TWiur4sFiT3YTT6RmsBWwCwacgY_iEBpA2vE5LaGrDYnzlHZ1pIUeM_KTo541gtGG0bWgQpzvpn8qfdnHnWaTkVg4-wJ32Y1zklAdsBCs4Dv2j61Vj44aSMhAga-AJITXjsONOiC4S6gORu4JmVrojCgSX4XGCYKS5sslkp7dZ7xRxk8tB4/s16000/DSC_0341.JPG" /></a></div><br /><div style="text-align: left;"><br /></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-4659902694996395302024-03-15T06:30:00.000+01:002024-03-15T06:30:00.200+01:00TORTELLINI DI RICOTTA DI CAPRA AL PESTO DI PISELLI<p> E' gratificante fare la pasta ripiena almeno per i pranzi delle feste e questo è sicuramente un primo delicato e fresco di primavera.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOuFp0sXzyW4zfrGs7wqSQZMpgbYSV3TvnOThz9-ulW3AhnqhHMniVmc3Q_5qrv_sZ2NZKh64xJsxhmROmJvadMvP8BE6WIdkUCMuJLvkAxzIoZp5yYwNMepBrFDuGsd0npe3eSqW_oHzHnzXpLoG-u64ZW5tZVIatxjio-so4qu9YYFcsUho1IGTLaY/s6016/DSC_0356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOuFp0sXzyW4zfrGs7wqSQZMpgbYSV3TvnOThz9-ulW3AhnqhHMniVmc3Q_5qrv_sZ2NZKh64xJsxhmROmJvadMvP8BE6WIdkUCMuJLvkAxzIoZp5yYwNMepBrFDuGsd0npe3eSqW_oHzHnzXpLoG-u64ZW5tZVIatxjio-so4qu9YYFcsUho1IGTLaY/s16000/DSC_0356.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><h1 style="clear: both; text-align: center;">TORTELLINI DI RICOTTA DI CAPRA AL PESTO DI PISELLI</h1><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapT1wHvc-MhdvoGJW1bsG8zhD0p06EDskWqn5FX_DAvE2zHPiytIqHfrI0dvnM_I1p-yKqiLFcEcYXdxcBgc81mQOG414MYNxZ-GybOnhrDAwsq3FmERG_ONzPHuWMVFXGveCAUxNCYT7GHmCcqh_M-nU1cHce_2QkAoEjOXOSDvEd6O9_gipjLmdxMY/s6016/DSC_0369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapT1wHvc-MhdvoGJW1bsG8zhD0p06EDskWqn5FX_DAvE2zHPiytIqHfrI0dvnM_I1p-yKqiLFcEcYXdxcBgc81mQOG414MYNxZ-GybOnhrDAwsq3FmERG_ONzPHuWMVFXGveCAUxNCYT7GHmCcqh_M-nU1cHce_2QkAoEjOXOSDvEd6O9_gipjLmdxMY/s16000/DSC_0369.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">100 g farina</div><div class="separator" style="clear: both; text-align: left;">100 g semola</div><div class="separator" style="clear: both; text-align: left;">2 uova</div><div class="separator" style="clear: both; text-align: left;">1 pizzico sale</div><div class="separator" style="clear: both; text-align: left;">acqua all'occorrenza</div><div class="separator" style="clear: both; text-align: left;">250 g ricotta di capra</div><div class="separator" style="clear: both; text-align: left;">sale e pepe</div><div class="separator" style="clear: both; text-align: left;">qualche pistillo di zafferano</div><div class="separator" style="clear: both; text-align: left;">2 cucchiai di latte</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Iniziate a stemperare lo zafferano nel latte tiepido.</div><div class="separator" style="clear: both; text-align: left;">Poi lo unirete alla ricotta, sale e pepe.</div><div class="separator" style="clear: both; text-align: left;">lasciare riposare in frigo per almeno una oretta.</div><div class="separator" style="clear: both; text-align: left;">Intanto preparare la pasta impastando la farina con le uova e il sale aggiungendo se necessario qualche goccio di acqua.</div><div class="separator" style="clear: both; text-align: left;">Lasciare riposare l'impasto per mezz'oretta e poi lavorarlo con la macchina. Tagliare dei fogli regolari dello spessore di qualche millimetro.</div><div class="separator" style="clear: both; text-align: left;">Formare i tortelli delle dimensioni volute riempiendo con la nostra ricotta.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">250 g piselli</div><div class="separator" style="clear: both; text-align: left;">20 g mandorle</div><div class="separator" style="clear: both; text-align: left;">qualche foglia di basilico</div><div class="separator" style="clear: both; text-align: left;">olio e sale q.b.</div><div class="separator" style="clear: both; text-align: left;"> Far scaldare in una pentola i piselli e farli cuocere il tempo necessario a seconda se siano freschi o surgelati.</div><div class="separator" style="clear: both; text-align: left;">una volta cotti frullare insieme alle mandorle e al basilico.</div><div class="separator" style="clear: both; text-align: left;">Aggiungere l'olio a filo e regolare di sale.</div><div class="separator" style="clear: both; text-align: left;">Cuocere i tortellini e condirli con il pesto di piselli.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1i43JMTul-zeuy2ZpiIY9lJRtNq6ue8xGe1diSRmEjD-Sw3PUgCWhQTCHwjjPIZzxKHvvgB-c_DY8DT0MM-7TcTcQ8P3GYQ3Z-_dbJcaACMc-Oc2J3EmE7ox02tcjO_s7Jxql2-FxEGmkE6tBJtwDTIpKnmSRJw28ok38uK-QqLUxVN7Cd0g212MrEac/s6016/DSC_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1i43JMTul-zeuy2ZpiIY9lJRtNq6ue8xGe1diSRmEjD-Sw3PUgCWhQTCHwjjPIZzxKHvvgB-c_DY8DT0MM-7TcTcQ8P3GYQ3Z-_dbJcaACMc-Oc2J3EmE7ox02tcjO_s7Jxql2-FxEGmkE6tBJtwDTIpKnmSRJw28ok38uK-QqLUxVN7Cd0g212MrEac/s16000/DSC_0360.JPG" /></a></div></div><br /><br /><br /><p></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-12184224266343759982024-03-13T06:30:00.047+01:002024-03-13T06:30:00.134+01:00TORTANO<div style="text-align: left;"> Questo è un classico della cucina partenopea nel periodo pasquale.<br />Perfetto, ricco, abbondante pronto da essere condiviso dopo la quaresima.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaoBmHMf5SNpBJYSwmlq9MTcxE9eLTRi-ED2gbimpRZ1njeug5Z9KbVR39HsrFbtENxFeoFwkSgU5gv8gHeBMBSEFK9ThVymi9UXeB9BVIrgnaX1loJMtifjcC7l6ZQwqpVbViYHeQDp6i2LiGaj-hCOHQoRDHiSufwAmEDXSaHCb7L8-S35NEdx_LoE/s6016/DSC_0350.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaoBmHMf5SNpBJYSwmlq9MTcxE9eLTRi-ED2gbimpRZ1njeug5Z9KbVR39HsrFbtENxFeoFwkSgU5gv8gHeBMBSEFK9ThVymi9UXeB9BVIrgnaX1loJMtifjcC7l6ZQwqpVbViYHeQDp6i2LiGaj-hCOHQoRDHiSufwAmEDXSaHCb7L8-S35NEdx_LoE/s16000/DSC_0350.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><h1 style="clear: both; text-align: center;">TORTANO</h1><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGvVKC-RjpUZxK6-GXp4lwvMXVnCe05Cc2HbwEqVgV71drH1V37AxchIqlyRsqP9B7dtK3bRGIbruQuFDXj0dtuHRRH68Mc2PVtZw6qUoprouSPNollK09rsvMuev0vjPd4MahgGYLeu80SMOu4MWzvF72RW3k67shXV1CEihzzAq3P3iTm4V_57o61M/s6016/DSC_0349.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGvVKC-RjpUZxK6-GXp4lwvMXVnCe05Cc2HbwEqVgV71drH1V37AxchIqlyRsqP9B7dtK3bRGIbruQuFDXj0dtuHRRH68Mc2PVtZw6qUoprouSPNollK09rsvMuev0vjPd4MahgGYLeu80SMOu4MWzvF72RW3k67shXV1CEihzzAq3P3iTm4V_57o61M/s16000/DSC_0349.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 12px;">500 g farina 00</span><br /><span style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 12px;">1cubetti<b> </b></span><span style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">lievito di birra</span><br /><span style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 12px;">100 gr. </span><span style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">strutto</span><div><span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px;">50 g pecorino<br /></span></span><span style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 12px;">poco sale, molto pepe </span><div><span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div><div><span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px;">2 uova solde</span></span></div><div><span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px;">125 g pancetta</span></span></div><div><span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px;">100 g salame</span></span></div><div><span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px;">200 g provolone a cubetti</span></span></div><div><span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px;">200g scamorza</span></span></div><div><span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px;">50 g pecorino</span></span></div><div><span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px;"><br /></span></span><p style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin: 0px 0px 15px; padding: 0px; text-align: left;"><br /></p><p style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.6em; margin: 0px 0px 15px; padding: 0px; text-align: left;">Stemperate il lievito in acqua tiepida (che non sia troppo calda).<br />Disponete la farina a fontana, ponetevi al centro lo strutto, il sale, il pepe, il lievito sciolto nell'acqua, e aiutandovi con altra acqua tiepida, mescolate tutto fino a ottenere una pasta morbida che lavorerete con forza. Trasferirla in una terrina e lasciarla lievitare coperta, in luogo tiepido, per un paio d'ore o fin quando la pasta avrà raddoppiato di volume.<br />Tagliate tutti i formaggi e il salame a dadini.<br />Quando la pasta sarà cresciuta, battete tutto l'impasto rimanente con le mani e stendetela allo spessore di un centimetro.<br />Disponete su tutta la superficie, uniformemente, il ripieno, e arrotolate con delicatezza la pasta, il più strettamente possibile.<br />Ungete di strutto uo stampo con il buco al centro; disponetevi il rotolo di pasta a ciambella, unendone bene le estremità e rimettetelo a crescere in luogo tiepido coprendolo con un panno.<br />Quando il tortano avrà lievitato (accorreranno almeno due ore), infornatelo a forno già riscaldato a 160° per i primi 10 minuti poi a 170°-180° per un'ora di cottura complessiva.<br />si mangia sia freddo che caldo</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuctAdFTohVTelBiFH42FZE1Q-zO6fF1yI_ywIjGIQab4DZ1VIQZeCViUR0rxuBIAOBwHpHJdGRxLiQHgaOsJRxtpzV7O2XZC5D-Nge3IENQ_HL4yZXBY8HAqpmsYpPly34xObkvRSQBcBHDdDqQuZr3PikTA-12jsn6kCKcZllCo68yN2R229WtHPnI/s6016/DSC_0352.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuctAdFTohVTelBiFH42FZE1Q-zO6fF1yI_ywIjGIQab4DZ1VIQZeCViUR0rxuBIAOBwHpHJdGRxLiQHgaOsJRxtpzV7O2XZC5D-Nge3IENQ_HL4yZXBY8HAqpmsYpPly34xObkvRSQBcBHDdDqQuZr3PikTA-12jsn6kCKcZllCo68yN2R229WtHPnI/s16000/DSC_0352.JPG" /></a></div><br /><div style="text-align: left;"><br /></div></div></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-75436812901733740382024-03-11T06:30:00.030+01:002024-03-11T06:30:00.145+01:00CROSTATA DI ANANAS PASQUALE<div style="text-align: left;"> Giallo, colore delle donne e della primavera che richiama ormai alla Pasqua.<br />Questa crostata davvero semplice a farsi è perfetta per l'occasione.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWkwxx8flIfceTvEDHvXxQ1swmAQ3BMdrt_yEaIRxKNoxxiEoZc1r1Sg1gBFboudgtXxh4I-Lq3jNcxMSG0YiDWdOIKp5p_K5Wog09WC-dIOC_OVg2PcK04R9_ET1rPQLB3Q5dhZu4RA0dz4kOlvr0L1i2IP-wr7b1qw1C3VN2M2I9HX-C7GtMdv8hR0/s6016/DSC_0371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWkwxx8flIfceTvEDHvXxQ1swmAQ3BMdrt_yEaIRxKNoxxiEoZc1r1Sg1gBFboudgtXxh4I-Lq3jNcxMSG0YiDWdOIKp5p_K5Wog09WC-dIOC_OVg2PcK04R9_ET1rPQLB3Q5dhZu4RA0dz4kOlvr0L1i2IP-wr7b1qw1C3VN2M2I9HX-C7GtMdv8hR0/s16000/DSC_0371.JPG" /></a></div><br /><span><a name='more'></a></span><div style="text-align: left;">CROSTATA DI ANANAS</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgFODKEHQsDQwEjYwD4CXjzvpdLFdB1KQGtCkrbRooXmjsNHCruKhWG6pfikPsWroBtoelOp92-aekul5v0bKTwKljbJWc8S5Y4c3rhq_gu-z64kVvCgcEp7NylFGTe-J7a3vtZ9C7LA_8wV5kj_nJhSq7yBPNyAyS3sJTHgVBw9pvySo8vOfUqo-ns8/s6016/DSC_0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgFODKEHQsDQwEjYwD4CXjzvpdLFdB1KQGtCkrbRooXmjsNHCruKhWG6pfikPsWroBtoelOp92-aekul5v0bKTwKljbJWc8S5Y4c3rhq_gu-z64kVvCgcEp7NylFGTe-J7a3vtZ9C7LA_8wV5kj_nJhSq7yBPNyAyS3sJTHgVBw9pvySo8vOfUqo-ns8/s16000/DSC_0376.JPG" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">250 g farina</div><div style="text-align: left;">1 uovo</div><div style="text-align: left;">125 g burro</div><div style="text-align: left;">80 g zucchero</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 ananas</div><div style="text-align: left;"><br /></div><div style="text-align: left;">200 g latte</div><div style="text-align: left;">20 g farina</div><div style="text-align: left;">80 g zucchero</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Iniziare dalla frolla che impasteremo molto velocemente e con il burro freddo.</div><div style="text-align: left;">Formare una palla e lasciarla avvolta nella pellicola a riposare.</div><div style="text-align: left;">Nel frattempo preparare la crema mettendo la farina e lo zucchero in un pentolino.</div><div style="text-align: left;">Aggiungere a filo il latte caldo e continuare a girare con il fornallo basso.</div><div style="text-align: left;">Dopo qualche minuto di bollore appena la crema inizia ad addensarsi togliere dal fuoco e lasciare raffreddare leggermente.</div><div style="text-align: left;">Pulire un ananas e frullare almeno tre fette, aggiungerle alla crema e poi unire anche un uovo.</div><div style="text-align: left;">Riprendere l'impasto e stenderlo nella tortiera.</div><div style="text-align: left;">Versare sopra la crema e infornare a 180 gradi per circa 20 minuti.</div><div style="text-align: left;">Far raffreddare e poi finire di decorare. con qualche fettina di ananas.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxDiNf2OUKo7tNc9Mm4Mm-BwYDAE2b3kTgQPEFPKQgaUmeD3Y9yM7bMAit8KJG_bJfnTM4aQuyzneJKjfIyIQoJi6cao4jJxtsD3gzAqyBXMFgu3fySQGAgrvbCSmJnPUMs5o8Vv2LlghnTGHa3pwkQhsH3b8ZWaUo2Gldp70Xkhu5X7axJNeGSOB5z0/s6016/DSC_0386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxDiNf2OUKo7tNc9Mm4Mm-BwYDAE2b3kTgQPEFPKQgaUmeD3Y9yM7bMAit8KJG_bJfnTM4aQuyzneJKjfIyIQoJi6cao4jJxtsD3gzAqyBXMFgu3fySQGAgrvbCSmJnPUMs5o8Vv2LlghnTGHa3pwkQhsH3b8ZWaUo2Gldp70Xkhu5X7axJNeGSOB5z0/s16000/DSC_0386.JPG" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-25215294351017000402024-03-08T06:30:00.029+01:002024-03-08T06:30:00.136+01:00FRITTINI DI RISO AL VERDE<div style="text-align: left;">Questa è una ricetta salva cena e soprattuto antispreco.<br />Chi non avanza alle volte del riso? questa è la soluzione giusta per voi con l'aggiunta di erbette o spinaci o bieta.</div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSszisL0cCbADrbfOllVNNwZDvHEtSG_K0FrJ6RsdzGo1Ij5cCsjrk03z-ZMsyw0wOD1Q7nUjYTqaj_-QuhWKGrcPQxUNJnin9ASP5PHt6jMvHiVF-M6JP8Q95XJHLg36BB8DClbiX1QhsXiPZme6yfTQcJgc5GrefqCw0qmlfGAQdoJnLSE6TjI9pGw/s6016/DSC_0264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSszisL0cCbADrbfOllVNNwZDvHEtSG_K0FrJ6RsdzGo1Ij5cCsjrk03z-ZMsyw0wOD1Q7nUjYTqaj_-QuhWKGrcPQxUNJnin9ASP5PHt6jMvHiVF-M6JP8Q95XJHLg36BB8DClbiX1QhsXiPZme6yfTQcJgc5GrefqCw0qmlfGAQdoJnLSE6TjI9pGw/s16000/DSC_0264.JPG" /></a></div><p><br /></p><span><a name='more'></a></span><h1 style="text-align: center;">FRITTINI DI RISO AL VERDE</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MqTQilY8CGA7aO1xnz2nWgC1lO50FAKItKfBXx7dr1pGSL3AeWs57BaRxPCFrWu9obeGpDW1IB71TODPzJ6jUkmjLZUjFo2Ea8ILdF-uqvP4DUS40lO53AVub3JvrqARsdYS28NXM3E6Nl7tkMG1Oo4e2KEMQi7wUaPNDOG6novsYVLO4jozahDM7fk/s6016/DSC_0262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MqTQilY8CGA7aO1xnz2nWgC1lO50FAKItKfBXx7dr1pGSL3AeWs57BaRxPCFrWu9obeGpDW1IB71TODPzJ6jUkmjLZUjFo2Ea8ILdF-uqvP4DUS40lO53AVub3JvrqARsdYS28NXM3E6Nl7tkMG1Oo4e2KEMQi7wUaPNDOG6novsYVLO4jozahDM7fk/s16000/DSC_0262.JPG" /></a></div><p><br /></p><div style="text-align: left;">200 g riso avanzato<br />2 uovo<br />50 g parmigiano<br />sale, pepe e olio q.b.<br />pangrattato q.b.<br />200 g verdure verdi cotte</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Iniziate dalle verdure quelle che preferite l'importante che siano cotte e strizzate della loro acqua.</div><div style="text-align: left;">Tagliare con la mezzaluna le verdure poi aggiungerle in una ciotola con il riso avanzato, il parmigiano.</div><div style="text-align: left;">Regolare di sale e pepe.</div><div style="text-align: left;">Aggiungere le uova e amalgamare bene.</div><div style="text-align: left;">Far riposare il composto mezz'ora in frigo.</div><div style="text-align: left;">Con le mani formate delle piccole polpette poi passatele nel pangratto e friggetele in padella</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiha-FAeWzrEOkTgxQ5QhgqftV7Q6mgCKCCR3yWcdWocKD_bEK3aDOj-rly-xiWmKDZtUjov9vZNOL_upR8wFgR9Yv9URB4VWqhZXv70lNzUhdS2LEXx0ZMq4ikxJaRy1DvNUlNN9Ie7zO4jDNpot8bDXUC7Fx2KWjtjn4d-0mkgJ0HVwMdsCsownTAw/s6016/DSC_0267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiha-FAeWzrEOkTgxQ5QhgqftV7Q6mgCKCCR3yWcdWocKD_bEK3aDOj-rly-xiWmKDZtUjov9vZNOL_upR8wFgR9Yv9URB4VWqhZXv70lNzUhdS2LEXx0ZMq4ikxJaRy1DvNUlNN9Ie7zO4jDNpot8bDXUC7Fx2KWjtjn4d-0mkgJ0HVwMdsCsownTAw/s16000/DSC_0267.JPG" /></a></div><br /><p></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-49952665018886016902024-03-06T06:30:00.000+01:002024-03-06T06:30:00.169+01:00DHAL LENTICCHIE<div style="text-align: left;"> Questo è un piatto molto usato nella zona orientale del mondo; ci sono diverse varietà di lenticchie con cui farlo ma voi preferite quelle rosse.<br />E' sia un contorno che un primo se lo lasciate leggermente più brodoso.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikk5_j-P0UzMxThaokExuD2bswvJ4H6QR0lfYwOipqbyrLPAJ5Vt4gumqkLhPjawB39R88Ydit8J9AKKSVLyOqU-ztAeGsxsThFeEV6QLC4pJHTXenlXyk-B6tyD05FExloRBgWzhfIq3H7BhrHi0koqmlZqDxVyDrUmrJm4ocanslnaMb1kDyE33cZFw/s6016/DSC_0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikk5_j-P0UzMxThaokExuD2bswvJ4H6QR0lfYwOipqbyrLPAJ5Vt4gumqkLhPjawB39R88Ydit8J9AKKSVLyOqU-ztAeGsxsThFeEV6QLC4pJHTXenlXyk-B6tyD05FExloRBgWzhfIq3H7BhrHi0koqmlZqDxVyDrUmrJm4ocanslnaMb1kDyE33cZFw/s16000/DSC_0270.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><h1 style="text-align: center;">DHAL DI LENTICCHIE</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0dz5X2h7_AFe2MOdgG7GMmZ3B2UOCNf7bYWQk4yw60Qn7C0VvP6DtOBH5IUGk2W_tDIyETMHOEYV-QvO3rvzjQBGXUsuJe6uViKzc7NiR6SUisfjxTiaCRSxyrox5SwOf91EypnWyChDhyphenhyphenTXd0379FQQSx1DIHBmRuAnaPOpLejxPPEeL0_kXI6g4Xk/s6016/DSC_0272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0dz5X2h7_AFe2MOdgG7GMmZ3B2UOCNf7bYWQk4yw60Qn7C0VvP6DtOBH5IUGk2W_tDIyETMHOEYV-QvO3rvzjQBGXUsuJe6uViKzc7NiR6SUisfjxTiaCRSxyrox5SwOf91EypnWyChDhyphenhyphenTXd0379FQQSx1DIHBmRuAnaPOpLejxPPEeL0_kXI6g4Xk/s16000/DSC_0272.JPG" /></a></div><div><br /></div><div style="text-align: left;"><div class="wprm-recipe-ingredients-container wprm-recipe-11057-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="11057" data-servings="3" style="box-sizing: border-box; color: #2b2f3b; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px;"><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">200</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">g</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">lenticchie rosse (circa 2 tazze)</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">1</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-size: 1em;">cm</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">zenzero fresco</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">1</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">scalogno</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">1</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">cucchiaino di coriandolo in polvere</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">1</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">cucchiaino di cumino in polvere</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">2</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">cucchiaini di paprika dolce in polvere</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">¼</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">cucchiaino di pepe di cayenne (o peperoncino) in polvere</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">q.b.</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">sale</span><br /><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">1cucchiaio concentrato di pomodoro</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">500-600</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">acqua</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">q.b.</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">olio evo</span></div><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><br />Istruzioni</div></div><div class="wprm-recipe-instructions-container wprm-recipe-11057-instructions-container wprm-block-text-normal" data-recipe="11057" style="box-sizing: border-box; color: #2b2f3b; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px;"><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><span style="font-size: 1em;">Per iniziare trita lo zenzero e lo scalogno.</span><br /><span style="font-size: 1em;">Prendi una padella mettila sul fuoco e versa un filo d’olio.</span><br /><span style="font-size: 1em;">Non appena è calda versa tutto il trito appena fatto e le spezie, mescola e fai rosolare per 1 minuto. Versa il concentrato di pomodoro e mescola.</span></div><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;">Aggiungi a questo punto le lenticchie<span style="font-size: 1em;">.</span><br /><span style="font-size: 1em;">Aggiusta il sale e il pepe.</span><br /><span style="font-size: 1em;">Mescola bene e aggiungi l’acqua in modo da coprirle, eventualmente la aggiungi anche dopo</span><br /><span style="font-size: 1em;">Cuoci per 15-20 minuti.</span><br /><span style="font-size: 1em;">Cuoci ancora per 10 min finché le lenticchie non diventano tenerissime.</span><br /><span style="font-size: 1em;">Condisci con del succo di lime, dai una mescolata ed il tuo dahl è pronto.</span><br /><br /></div></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcmvFDPX8jzrKMoKvQHfwsXI9LJlwkAK4_YhcQoNt5Dy5i5xTGjkEmRx3146gZbpwj36LHHO288FM4PcDc77QvqaX90KqqSKTfZTcXDAPibwfQxRI-JSl6hWAC4kxF5BlT_ici9Ll2ixTA2HV0Jcnv0A5JBw5KEtQihXV21E8GP9oiDrpPp5H8NcbCdA/s6016/DSC_0274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcmvFDPX8jzrKMoKvQHfwsXI9LJlwkAK4_YhcQoNt5Dy5i5xTGjkEmRx3146gZbpwj36LHHO288FM4PcDc77QvqaX90KqqSKTfZTcXDAPibwfQxRI-JSl6hWAC4kxF5BlT_ici9Ll2ixTA2HV0Jcnv0A5JBw5KEtQihXV21E8GP9oiDrpPp5H8NcbCdA/s16000/DSC_0274.JPG" /></a></div><br /><div style="text-align: left;"><br /></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-12171780354602808112024-03-04T06:30:00.001+01:002024-03-04T06:30:00.129+01:00BISCOTTI DI FROLLA CON MARMELLATA<div style="text-align: left;"> Buongiorno con dei biscottini delicati ma perfetti per iniziare alla grande la vostra giornata.<br />Potete ovviamente variare la marmellata ma io ho scelto quella di pesche.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSk9rrxOvQL58vRk63bRp8t1xib3c6P2RsgfKEhLy5tYUI2Fhpi9-AFJNlN2MJQ3XRt8hpwBc_ds6UoCeouKUrBOIgVp7lACNmQsuRvTnY75ZST4sBUDlkHVpyHx5I3isxTTbNp3eN45iYZHJ07Lnz2CqKauGE6nbLlJrG53FEtzxMdzSnGJaxsrmj_U/s6016/DSC_0251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSk9rrxOvQL58vRk63bRp8t1xib3c6P2RsgfKEhLy5tYUI2Fhpi9-AFJNlN2MJQ3XRt8hpwBc_ds6UoCeouKUrBOIgVp7lACNmQsuRvTnY75ZST4sBUDlkHVpyHx5I3isxTTbNp3eN45iYZHJ07Lnz2CqKauGE6nbLlJrG53FEtzxMdzSnGJaxsrmj_U/s16000/DSC_0251.JPG" /></a></div><span><a name='more'></a></span><h1 style="text-align: center;">BISCOTTI DI FROLLA CON MARMELLATA</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wZsX4qYmzWMh5EBeq4c_20NXbu_-iuq4LYkYFF69YrVFeeKH8qliGxbDaCwwnPwHEQfyHcBr6gBuTnSbxi6MpMVs-U9p0AxE9L2UYr8iJOoTeOu6pbabgpCt7tvGLVS8R8OoWFX8_WB5wMBdOw1DR44z9tE713OKmo0KqJduUzn9VGNKtaQlOC54pr4/s6016/DSC_0249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wZsX4qYmzWMh5EBeq4c_20NXbu_-iuq4LYkYFF69YrVFeeKH8qliGxbDaCwwnPwHEQfyHcBr6gBuTnSbxi6MpMVs-U9p0AxE9L2UYr8iJOoTeOu6pbabgpCt7tvGLVS8R8OoWFX8_WB5wMBdOw1DR44z9tE713OKmo0KqJduUzn9VGNKtaQlOC54pr4/s16000/DSC_0249.JPG" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">200 g farina<br />1 uovo<br />100 G burro<br />80 g zucchero + 1 cucchiaio a parte<br />100 g marmellata<br />20 g filetti di mandorle</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Impastare la farina con l'uovo, zucchero e il burro freddo.<br />Formare una palla con l'impasto e lasciarla in frigo al fresco a riposare.</div><div style="text-align: left;">Formare un lungo bastone e tagliarlo a piccoli pezzi dallo spessore di cm.1 circa.</div><div style="text-align: left;">Creare un piccolo avvallamento al centro e riempire con marmellata.</div><div style="text-align: left;">Immergere il fondo e i lati nello zucchero semolato e cospargere sopra di filetti di mandorle.</div><div style="text-align: left;">Cuocere nel forno a 180 gradi per circa 10 minuti</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zJp8ZJbYFpSRFigY9JNrG5zISlEuAMEQDbPrFM_D2GQvq_mSopacOQt_k2gRCnMmqEaiHRJczE3N-yjEasO2mh6kD_dbyAs0015WaKJwTK8cnSLHmwe5fn-2rzj_vKmfnOitqjz-zBSzduWMmAZZENE0BWqJIiptXrc6Ja4mCqLNRNSAM_WuK_F96qY/s6016/DSC_0245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zJp8ZJbYFpSRFigY9JNrG5zISlEuAMEQDbPrFM_D2GQvq_mSopacOQt_k2gRCnMmqEaiHRJczE3N-yjEasO2mh6kD_dbyAs0015WaKJwTK8cnSLHmwe5fn-2rzj_vKmfnOitqjz-zBSzduWMmAZZENE0BWqJIiptXrc6Ja4mCqLNRNSAM_WuK_F96qY/s16000/DSC_0245.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-53481597467684907362024-03-01T12:10:00.000+01:002024-03-01T12:10:00.133+01:00PASTA NDUJA E CECI<p> Un primo piatto che alla fine si rileva un connubio perfetto tra la dolcezza dei ceci e il piccante della nduja.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPsfb0Ita9WJZvkVq5sjjgtxKPCvV9hy-Rw11uBT_P1mDVDesytuKVrCkm3ABDnv7GgnAMlV8fBrogrf9vM1TnDCyf4WKz1IqB6OiwnKa-4-5gKPLf8A7A6CbPGD1O7YFhTmqXdU3fDeLQRrAHsQWFkDdnDo-5xEOTqLSR7nQdkX5h1kYlV5Cbn4nUU4/s6016/DSC_0253.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPsfb0Ita9WJZvkVq5sjjgtxKPCvV9hy-Rw11uBT_P1mDVDesytuKVrCkm3ABDnv7GgnAMlV8fBrogrf9vM1TnDCyf4WKz1IqB6OiwnKa-4-5gKPLf8A7A6CbPGD1O7YFhTmqXdU3fDeLQRrAHsQWFkDdnDo-5xEOTqLSR7nQdkX5h1kYlV5Cbn4nUU4/s16000/DSC_0253.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><h1 style="text-align: center;">PASTA NDUJA E CECI</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTocxw9Pj9FIXMuv0rAiqVI328AQPoG4fxumyINNB0j1xNIsqtynIXLoPWMozhtzNPounIVO-iP2vhX5XQjb-m7yR-HQ6RijhO-ruqNkWELgTnn7LMwCFHDoub2WLHwGiz9RvxWYn0Ac5DVQaGTXf-H6-LAOgGFRrJ-mR0bWpqWqw5LTq16V7aHy9aAng/s6016/DSC_0255.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTocxw9Pj9FIXMuv0rAiqVI328AQPoG4fxumyINNB0j1xNIsqtynIXLoPWMozhtzNPounIVO-iP2vhX5XQjb-m7yR-HQ6RijhO-ruqNkWELgTnn7LMwCFHDoub2WLHwGiz9RvxWYn0Ac5DVQaGTXf-H6-LAOgGFRrJ-mR0bWpqWqw5LTq16V7aHy9aAng/s16000/DSC_0255.JPG" /></a></div><div><br /></div><div>240 g pasta</div><div>200 g ceci precotti</div><div>1 cucchiaio nduja</div><div>olio e pepe q,b,</div><div><br /></div><div>Mettere in un pentolino un cucchiaio di nduja e lasciare che si sciolga,</div><div>Aggiungere i ceci con un pochino di acqua faba e poi frullare a crema.</div><div>Regolare di sale e pepe e olio.</div><div>Scolare la pasta al dente e finire di mantecare nella crema</div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-zKwgBd3xSAxRX48MV6jgI9CId8DmPBcV9RQhssc_GmwU1VIHJfo9h4kI7iAsZzFbQkDPEDxRcZD4a6i-9Jq3gkFwFhKydhZAyyjhVTy-EHpTqdy4Dau0iXypx9n-DQugW4z7ETWmQNFFBpT0amdl6Sw6-7ndZEqT4waq9-rnlXshoiV_AwgTA1fhAM/s6016/DSC_0259.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-zKwgBd3xSAxRX48MV6jgI9CId8DmPBcV9RQhssc_GmwU1VIHJfo9h4kI7iAsZzFbQkDPEDxRcZD4a6i-9Jq3gkFwFhKydhZAyyjhVTy-EHpTqdy4Dau0iXypx9n-DQugW4z7ETWmQNFFBpT0amdl6Sw6-7ndZEqT4waq9-rnlXshoiV_AwgTA1fhAM/s16000/DSC_0259.JPG" /></a></div><br /><p><br /></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-23708171103322085122024-02-28T06:30:00.043+01:002024-02-28T06:30:00.134+01:00UOVA ALLA BENEDICT<p> Un classico della cucina estera che anche in Italia è apprezzato per un pranzo veloce ma sicuramente pieno di gusto.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9F-nfK0URrDVj01EWbCgZsen4A2h0tXX3A1-9haSiDnEY_wCHbJL1h19NlVNHJMUm3QMSrmWuu_BkwMDF4BWWLxcABPN4JCtk_Ha4OBY4q1mo1PKYhqzOBNnqRPjgpGGfoZ7FoLxDR-QIqEaXh6N30iZ0IWnp1kgqRrtYHAJQ1V-EVq0VyziAHgoDi4/s6016/DSC_0240%20-%20Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9F-nfK0URrDVj01EWbCgZsen4A2h0tXX3A1-9haSiDnEY_wCHbJL1h19NlVNHJMUm3QMSrmWuu_BkwMDF4BWWLxcABPN4JCtk_Ha4OBY4q1mo1PKYhqzOBNnqRPjgpGGfoZ7FoLxDR-QIqEaXh6N30iZ0IWnp1kgqRrtYHAJQ1V-EVq0VyziAHgoDi4/s16000/DSC_0240%20-%20Copia.JPG" /></a></div><br /><span><a name='more'></a></span><h1 style="text-align: center;">UOVA ALLA BENEDICTE</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEh4PTzIui7wEd9mxOZG8PVKSFBvf_MkEbdxSoBE4HM6rJUZ53aVVkDMOW72JemU67URZy1tgTMzWHvIgLXjQnQZxpn71c8aOpHWOHJdyTo9_W1nPP0ukmAJgnGS3-EzEjToQXe8WBpjnFIW_qRoLoxnHLM52O6oEJn1op3zIIoEmwqmqXY0BK4qwqIU/s6016/DSC_0243%20-%20Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEh4PTzIui7wEd9mxOZG8PVKSFBvf_MkEbdxSoBE4HM6rJUZ53aVVkDMOW72JemU67URZy1tgTMzWHvIgLXjQnQZxpn71c8aOpHWOHJdyTo9_W1nPP0ukmAJgnGS3-EzEjToQXe8WBpjnFIW_qRoLoxnHLM52O6oEJn1op3zIIoEmwqmqXY0BK4qwqIU/s16000/DSC_0243%20-%20Copia.JPG" /></a></div><br /><div><br /></div><div style="text-align: left;">1 uovo<br />2 fette bacon<br />1 fetta di pane tostato<br />pepe, olio e sale q.b.<br />1 cucchiaio aceto</div><div style="text-align: left;">200 g <a href="https://www.lacucinaitaliana.it/tutorial/le-tecniche/come-fare-la-salsa-olandese/" target="_blank">salsa olandese</a></div><p><span style="background-color: white; color: #333333; font-family: "Nunito Sans"; font-size: 18px;">Iniziate versando l'acqua e l'aceto in un pentolino dai bordi alti, mettete sul fuoco e portate a leggera ebollizione. Sgusciate delicatamente l' uovo dentro una ciotola facendo molta attenzione a non rompere il tuorlo. </span><span style="background-color: white; color: #333333; font-family: "Nunito Sans"; font-size: 18px;">Con un cucchiaio create un vortice nel pentolino contenente acqua e aceto bollenti, fate scivolare al centro dello stesso un uovo e abbassate la fiamma. Cuocete per 3 minuti. Estraete l'uovo con estrema delicatezza utilizzando una schiumarola e adagiatelo su un piatto.</span></p><p><span style="background-color: white; color: #333333; font-family: "Nunito Sans"; font-size: 18px;">Nel frattempo fate rosolare il bacon in una padella antiaderente fino a renderlo croccante e tenete da parte. C</span><span style="background-color: white; color: #333333; font-family: "Nunito Sans"; font-size: 18px;">omponete quindi le uova alla Benedict: su un piatto da portata adagiate una fetta di pane abbrustolito, poi il bacon e successivamente poggiate l'uovo in camicia. Completate con la salsa olandese</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rqoWyE0g7907MCurOMiRh4LgeNESMG9qF3nevttt4VdLUj8fkmP1qLm8Ci6iIV5tuLIvaCWDNsuY1sVDlHV8_AfwfRaOpGHawCu-QO_9CWLk5rr1mtnYIXiISgUtvLJ47egKUrndMwz5CnawN7BGECFh4CrZIB6N0ppKrnC9PL35m7Vcr9nxpKh6alg/s6016/DSC_0241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rqoWyE0g7907MCurOMiRh4LgeNESMG9qF3nevttt4VdLUj8fkmP1qLm8Ci6iIV5tuLIvaCWDNsuY1sVDlHV8_AfwfRaOpGHawCu-QO_9CWLk5rr1mtnYIXiISgUtvLJ47egKUrndMwz5CnawN7BGECFh4CrZIB6N0ppKrnC9PL35m7Vcr9nxpKh6alg/s16000/DSC_0241.JPG" /></a></div><br /><span style="background-color: white; color: #333333; font-family: "Nunito Sans"; font-size: 18px;"><br /></span><p></p><p><span style="background-color: white; color: #333333; font-family: "Nunito Sans"; font-size: 18px;"><br /></span></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-10087490501097633232024-02-25T20:23:00.007+01:002024-02-25T20:23:46.063+01:00TORTA DEI 7 VASETTI<p>Questo è una delle torte più classiche in assoluto ma ho voluto apportare una piccola modifica che sicuramente darà carattere senza togliere nulla alla dolcezza e alla morbidezza.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkmsljps6QhhtU-goTBW2JkTc55iv5ICDKXuSLg4M2XQSwMVFKa2nTr15hsuJX7G2_hhThXfo_sMLOal7vfD3FpJU4KWtVsuUkLpuBEq5qasY-p9AvVvtsZZTLDc7rMLEiBjD2iVg6B1d7kaRbVvXgcHfA-y82QhwNCGttlqbezdYsMDjsJN3Qqa64Yo/s6016/DSC_0322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkmsljps6QhhtU-goTBW2JkTc55iv5ICDKXuSLg4M2XQSwMVFKa2nTr15hsuJX7G2_hhThXfo_sMLOal7vfD3FpJU4KWtVsuUkLpuBEq5qasY-p9AvVvtsZZTLDc7rMLEiBjD2iVg6B1d7kaRbVvXgcHfA-y82QhwNCGttlqbezdYsMDjsJN3Qqa64Yo/s16000/DSC_0322.JPG" /></a></div><div><br /></div><h1><span><a name='more'></a></span><div style="text-align: center;">TORTA DEI 7 VASETTI</div></h1><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4ZCwX0Ud908ahflEoPqwfnXdBGurvEn1UGus-KeNthpPjyJ8D1b67TG5_h5dP0wkRz5jzJShgp5q59ze-rZsBogS0z3PcZ1FipHWNoq-U0MAoP8GMKN5e-Qlz9tGbLJAwHTJGND-bueEpKbcA8GMBqZ9z7WAjZe4JDftIsnGb0MzxxECJu0jwMdAe0Y/s6016/DSC_0314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4ZCwX0Ud908ahflEoPqwfnXdBGurvEn1UGus-KeNthpPjyJ8D1b67TG5_h5dP0wkRz5jzJShgp5q59ze-rZsBogS0z3PcZ1FipHWNoq-U0MAoP8GMKN5e-Qlz9tGbLJAwHTJGND-bueEpKbcA8GMBqZ9z7WAjZe4JDftIsnGb0MzxxECJu0jwMdAe0Y/s16000/DSC_0314.JPG" /></a></div><p><br /></p>1 vasetto di yogurt bianco<br />3 uova<div style="text-align: left;">1 vasetto di amido di masi<br />1 bustina lievito<br />2 vasetti di farina<br />1 vasetto di olio di semi<br />1 pizzico di sale<br />1 vasetto e mezzo di zucchero (la ricetta originale ne prevede due)<br />3 cucchiai di miele di castagno</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Montate le uova con lo zucchero finchè saranno spumose.</div><div style="text-align: left;">Versate olio e miele e continuate a mescolare.</div><div style="text-align: left;">Unite la farina setacciata del lievito, l'amido e il pizzico di sale.</div><div style="text-align: left;">Continuate a mescolare finchè il composto sia liscio ed omogeneo e versate nello stampo e infornare a 180 gradi per circa 25 minuti.</div><div style="text-align: left;">Una volta fredda spolverizzare di zucchero a velo.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVG6G6q4-0YZnOQ3sCYzt0wvdlfxXtVv8kOzb6xmO-YM7G9L1y7qHRVE1NhFWJlxHrqEO5CIKJnaSCkuhQ6qXDdaxb3lil56NfogcIlDGRHMGtW3dgXQFhtR3wjqWZvohn0eOUmOMGo49SboTNEwbe67g4XJelDV_jhoYwyCX8nq9wdFbonf1DNl6WZuE/s6016/DSC_0316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVG6G6q4-0YZnOQ3sCYzt0wvdlfxXtVv8kOzb6xmO-YM7G9L1y7qHRVE1NhFWJlxHrqEO5CIKJnaSCkuhQ6qXDdaxb3lil56NfogcIlDGRHMGtW3dgXQFhtR3wjqWZvohn0eOUmOMGo49SboTNEwbe67g4XJelDV_jhoYwyCX8nq9wdFbonf1DNl6WZuE/s16000/DSC_0316.JPG" /></a></div><br /><p><br /></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-24347591246160612112024-02-23T06:30:00.001+01:002024-02-23T06:30:00.135+01:00TOMINI AL VERDE<p> Questa è una ricetta tipicamente piemontese, di facile esecuzione ma che riprende molto bene tutti i sapori classici di questo territorio.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qMLcfphedHlxD3gQ5wdEWk3XELVIZHKg2OintgoOcA7W4XcRXT_tb5sUsneW7_yM4s4KNzJ-JYJt7FZj2BtQXMvbQwrfrW3D69__quIkt9Asl_5FzNKdqwGqxerjdxgpdiJPWKONSciIaE7g_L_L4Z59Auxlv-es-JdYIgjh-cZuKLhpMtXvggHo7jg/s6016/DSC_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qMLcfphedHlxD3gQ5wdEWk3XELVIZHKg2OintgoOcA7W4XcRXT_tb5sUsneW7_yM4s4KNzJ-JYJt7FZj2BtQXMvbQwrfrW3D69__quIkt9Asl_5FzNKdqwGqxerjdxgpdiJPWKONSciIaE7g_L_L4Z59Auxlv-es-JdYIgjh-cZuKLhpMtXvggHo7jg/s16000/DSC_0234.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><h1 style="text-align: center;">TOMINI AL VERDE</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4o4XPlUiUWs25sXxm1WAkwpGH8xBVel4RF-gRV_TySj416YUca66mDBy9_0nJRXbmXGimSywhZqwXjEIVLkAZia592Sk1gElrFxUoPKAfklGg4Q092hZd5RZQkMNWxfnoup4YGwcCYYBdtQT_pOiqhz8FZll8-MGGnLQeKjDGVPKLo8QKGRXrb-F8n0/s6016/DSC_0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4o4XPlUiUWs25sXxm1WAkwpGH8xBVel4RF-gRV_TySj416YUca66mDBy9_0nJRXbmXGimSywhZqwXjEIVLkAZia592Sk1gElrFxUoPKAfklGg4Q092hZd5RZQkMNWxfnoup4YGwcCYYBdtQT_pOiqhz8FZll8-MGGnLQeKjDGVPKLo8QKGRXrb-F8n0/s16000/DSC_0235.JPG" /></a></div><div><br /></div><div><br /></div><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;"><div><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;">1 rotolo di tomino fresco</span></div><div><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;">1 spicchio aglio</span></div><div><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;">1 ciuffo di prezzemolo</span></div><div><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;">1 spicchio aglio</span></div><div>3/4 acciughe</div><div>1 panino circa</div><div>1 presa peperoncino</div><div>10 g capperi</div><div><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;">aceto, olio e sale q.b.</span></div><div><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;"><br /></span></div>Si lavano le foglie di prezzemolo e le si asciuga e quindi si tritano finemente assieme allo spicchio d’aglio, le acciughe passate sotto l’acqua, i capperi e il peperoncino. Al </span><span style="background-color: #fffaf5; box-sizing: border-box; color: #272727; font-family: Barlow, sans-serif; font-size: 20px; font-weight: bolder;">composto tritato finemente</span><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;"> si aggiunge un po’ di mollica di pane che è stata precedentemente ammollata nell’aceto e che va incorporata nel trito, continuando a sminuzzare. A questo punto si aggiunge un po’ di olio di oliva e a gusto un pizzico di sale. </span><div><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;"> Si taglia il panetto di tomino fresco o stagionato in fette dello spessore di circa un centimetro e si condiscono con il bagnetto verde appena preparato.</span></div><div><span style="background-color: #fffaf5; color: #272727; font-family: Barlow, sans-serif; font-size: 20px;"></span><span style="color: #272727; font-family: Barlow, sans-serif;"><span style="font-size: 20px;"><br /></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUecyoAhzj9LFbUgAF97ELBnJ1vkL6xECrA9u5zAoBPeSwMLZRFzDS8HOfENDeG64PWbc2LyKHmYeSajxiw1bTbaxZzz2cxGhyphenhyphenzFGrnW4FrWxlk-wgVm7Yn9zRoQs61uEz-lqPHTMid_BHErfYB-Dt_4_XDSuHujfqrtp61YNCX42Z8jSIryDR3cKBXY/s6016/DSC_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUecyoAhzj9LFbUgAF97ELBnJ1vkL6xECrA9u5zAoBPeSwMLZRFzDS8HOfENDeG64PWbc2LyKHmYeSajxiw1bTbaxZzz2cxGhyphenhyphenzFGrnW4FrWxlk-wgVm7Yn9zRoQs61uEz-lqPHTMid_BHErfYB-Dt_4_XDSuHujfqrtp61YNCX42Z8jSIryDR3cKBXY/s16000/DSC_0236.JPG" /></a></div><br /><p><br /></p></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-46506134111166336862024-02-21T06:30:00.000+01:002024-02-21T06:30:00.131+01:00MINI VENEZIANE ALLA CREMA<p> Quest'anno non friggerò per Carnevale ma un dolcetto a tema l' ho fatto; sono davvero delicate e sicuramente piaceranno a tutti!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8vNaaj0a7N-D07EqJURAE2UAHMEyTR9suY42MyljYF3YuwmTp5MUXd3cNBPf4JCiU44jxIUHX6CDHg7HbSbe7rWPDcfLevaTZtuc__V61NfLjqbQoTM7W7rNw_SawBJ1vbKIzTplQ6lbpUVUfQRv8lgNqoD46Lw9DVeEp00G_BJX2R3JYtFSrgyl3gQ/s6016/DSC_0193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8vNaaj0a7N-D07EqJURAE2UAHMEyTR9suY42MyljYF3YuwmTp5MUXd3cNBPf4JCiU44jxIUHX6CDHg7HbSbe7rWPDcfLevaTZtuc__V61NfLjqbQoTM7W7rNw_SawBJ1vbKIzTplQ6lbpUVUfQRv8lgNqoD46Lw9DVeEp00G_BJX2R3JYtFSrgyl3gQ/s16000/DSC_0193.JPG" /></a></div><p><br /></p><span><a name='more'></a></span><p style="text-align: center;">MINI VENEZIANE ALLA CREMA</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeG8Z-doBmT8Io78QUHtgJmAqBCnAyzf6r8GEs0rKkhs5LE8TkfCCLF2BFxURESOHwpXpl9ipJX2-dLtafsUPCPj6DKKVoH1TwtmWncAVgPhttXtGVb86ZWRYYHqTS-Lu6f-ebNLby_rWV_6fDmWBc5zgKV7T4iaRs9PgjLVOAk5ZwIFtrDmfcUsemiA/s6016/DSC_0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeG8Z-doBmT8Io78QUHtgJmAqBCnAyzf6r8GEs0rKkhs5LE8TkfCCLF2BFxURESOHwpXpl9ipJX2-dLtafsUPCPj6DKKVoH1TwtmWncAVgPhttXtGVb86ZWRYYHqTS-Lu6f-ebNLby_rWV_6fDmWBc5zgKV7T4iaRs9PgjLVOAk5ZwIFtrDmfcUsemiA/s16000/DSC_0197.JPG" /></a></div><br /><br /><br />250 g di farina 0050 g di zucchero<br /> 80 g di burro fuso<br /> 2 uova intere<br /> 120 ml di latte tiepido<br /> La buccia grattata di un limone bio<br /> un pizzico di sale<br /> 8 g di lievito di birra liofilizzato<br /><br />crema pasticcera <a href="https://www.ticucinocosi.com/2018/03/biscotti-ripieni.html">qui</a><p></p><br /><div><span style="background-color: white; color: #717171; font-family: Hind, sans-serif; font-size: 15px; letter-spacing: 0.225px; text-align: justify;">Nella planetaria mettere le farine setacciate, lo zucchero, il lievito un pizzico di sale, la buccia del limone, il burro precedentemente fuso, le uova intere. Aggiungere lentamente il latte tiepido continuando ad impastare a velocità minima.</span></div><div><span style="background-color: white; color: #717171; font-family: Hind, sans-serif; font-size: 15px; letter-spacing: 0.225px; text-align: justify;">Quando la pasta sarà bella lucida ed elastica, lasciare lievitare finche non avrà raddoppiato di volume.</span></div><div><span style="background-color: white; color: #717171; font-family: Hind, sans-serif; font-size: 15px; letter-spacing: 0.225px; text-align: justify;"> Trascorso il tempo di lievitazione, riprendere l’ impasto, sgonfiarlo su un piano di lavoro e formare delle palline grandi all’ incirca come un mandarino. </span></div><div><span style="background-color: white; color: #717171; font-family: Hind, sans-serif; font-size: 15px; letter-spacing: 0.225px; text-align: justify;">Disporle su due teglie foderate di carta da forno facendo attenzione a distanziarle bene tra loro. Lasciare lievitare sempre nel forno per altri 30 minuti, dopo di che spennellare la superficie delle brioche un cucchiai di latte. </span></div><div><div style="text-align: justify;"><span style="color: #717171; font-family: Hind, sans-serif;"><span style="font-size: 15px; letter-spacing: 0.225px;">Mettere nel forno a 180 gradi per circa 20 minuti.</span></span></div><div style="text-align: justify;"><span style="color: #717171; font-family: Hind, sans-serif;"><span style="font-size: 15px; letter-spacing: 0.225px;">Togliere e far raffreddare.</span></span></div><div style="text-align: justify;"><span style="color: #717171; font-family: Hind, sans-serif;"><span style="font-size: 15px; letter-spacing: 0.225px;">Praticare un foro al centro e creare un bel vuoto in modo da riempire con la crema pasticcera.</span></span></div><div style="text-align: justify;"><span style="color: #717171; font-family: Hind, sans-serif;"><span style="font-size: 15px; letter-spacing: 0.225px;">Cospargere di zucchero a velo e servire</span></span></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLHP0y5p0UnWNjcnE3wQJjon7RiTXEkiVjMM308BKevDlW1CDmwg6xBgkli-YiOAsCpj_2i7RE158GWdBVr9yXCPAkRzPKr1_tH5he7HK4ZZFVKSv_QWGE51LN7MSebcdAoli7vz8eEzm6VrbapNwY2ZKfcVBMieqn1yuTg4-bWK76yakYoKAZTd8NQE/s6016/DSC_0196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLHP0y5p0UnWNjcnE3wQJjon7RiTXEkiVjMM308BKevDlW1CDmwg6xBgkli-YiOAsCpj_2i7RE158GWdBVr9yXCPAkRzPKr1_tH5he7HK4ZZFVKSv_QWGE51LN7MSebcdAoli7vz8eEzm6VrbapNwY2ZKfcVBMieqn1yuTg4-bWK76yakYoKAZTd8NQE/s16000/DSC_0196.JPG" /></a></div><br /><p></p></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-54805832409221486882024-02-19T06:30:00.076+01:002024-02-19T06:30:00.132+01:00DUBAI<div style="text-align: left;"> Un viaggio alla scoperta del futuro: Dubai ed Abu Dhabi.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBfsXMcCRI4eeIKNxgAn91D4tnmJ8VOZqEjYYZ8ex1FTO0J5mipj1zrJLOVGahPSxvYOskfXvJsTJfo0sb0hVIQKyLqC0449yQn0-RZaSZO75VimC1eTGPs4eOlPcqSGuPbOyYq70T1AFW33u6Phb2FM0PgE520VKvzVsjDTE62GV2-7NdBW-Yp19VPg/s4624/20240210_082953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBfsXMcCRI4eeIKNxgAn91D4tnmJ8VOZqEjYYZ8ex1FTO0J5mipj1zrJLOVGahPSxvYOskfXvJsTJfo0sb0hVIQKyLqC0449yQn0-RZaSZO75VimC1eTGPs4eOlPcqSGuPbOyYq70T1AFW33u6Phb2FM0PgE520VKvzVsjDTE62GV2-7NdBW-Yp19VPg/s16000/20240210_082953.jpg" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExcQ0i_4bJ4lAsNmw3Xm_JHyJcML5A64n6qQ09R2EFcdkfwuTC2YWyEeupNZLhRjMYz9tL2E9Eli56dE6zMVr4co2k4szVsQz7a3ZAzY05Tuk12F-dhqCyp2lrNkUg_Q7CXyQma8LMOflYxV27oOFyfb7f5sU5yZiZck0B6bfSqHPRIICQ1XpObW57N0/s4624/20240210_122311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExcQ0i_4bJ4lAsNmw3Xm_JHyJcML5A64n6qQ09R2EFcdkfwuTC2YWyEeupNZLhRjMYz9tL2E9Eli56dE6zMVr4co2k4szVsQz7a3ZAzY05Tuk12F-dhqCyp2lrNkUg_Q7CXyQma8LMOflYxV27oOFyfb7f5sU5yZiZck0B6bfSqHPRIICQ1XpObW57N0/s16000/20240210_122311.jpg" /></a></div><br /><span><a name='more'></a></span><h1 style="text-align: center;">DUBAI</h1><div style="text-align: left;"><br />Per chi mi ha seguito sui social qui trova tutti i link utili per un viaggio come il mio.<br />Vi consiglio il volo aereo per Abu Dhabi che dista solo una ora e mezzo e che vi permetterà di pagare la metà.</div><div style="text-align: left;">Io ho alloggiato <a href="https://www.thetowerplazahotel.com/?gad_source=1&gclid=CjwKCAiArLyuBhA7EiwA-qo80P-xaXURHRwlp0RaAzVO403KBXiH4hLV-cWPbQXm7dDD_lOnedMr8BoC3kIQAvD_BwE&gclsrc=aw.ds" target="_blank">qui</a>, ottimo hotel a 5 stelle con una vista pazzesca su tutti i grattacieli più importanti; ottima la posizione poichè a due passi dalla stazione metropolitana Financial Towers.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUw9BesZScOSK3jmNp-XizaVKjPMQMIMBy7QA1ANqoy2KlzpIVi9BSnVrdlFNjDWx1fvArJNVZf957aeEQktxkrCJRTLSL-14Pug0ITRd9BknxunZSFAh-STLhuebyj7jZnHuZ9mazy5XzXMikPxra2d3Vgp33PoY4jrOQ5tpaLb2lQM27I7iuyHjsCo/s4624/20240210_002114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUw9BesZScOSK3jmNp-XizaVKjPMQMIMBy7QA1ANqoy2KlzpIVi9BSnVrdlFNjDWx1fvArJNVZf957aeEQktxkrCJRTLSL-14Pug0ITRd9BknxunZSFAh-STLhuebyj7jZnHuZ9mazy5XzXMikPxra2d3Vgp33PoY4jrOQ5tpaLb2lQM27I7iuyHjsCo/s16000/20240210_002114.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Non perdetevi una delle escursioni di 7/8 ore che vi porteranno nel deserto: emozione pura, tra sanding jeep, surf, quad e campo grigliato con cena.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDOGYauqUUmhFByRBE9okmXXz4zK2L6fxJzVNY3mOaHkxrBlDzggJapcroZy35b9eORea1G9pG75VTBKJzqBMpKzoz6RaoytjLR6Ijk_koryZHkhpnChyphenhyphenOFK9c0JgozToB6wphlwrMFm2daotrTR2YpPYX4BYOwZx-JHnJ0hWcQgZkc2Osy1ab-P_CQE/s4624/20240210_162147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDOGYauqUUmhFByRBE9okmXXz4zK2L6fxJzVNY3mOaHkxrBlDzggJapcroZy35b9eORea1G9pG75VTBKJzqBMpKzoz6RaoytjLR6Ijk_koryZHkhpnChyphenhyphenOFK9c0JgozToB6wphlwrMFm2daotrTR2YpPYX4BYOwZx-JHnJ0hWcQgZkc2Osy1ab-P_CQE/s16000/20240210_162147.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">La visita al <a href="https://www.burjkhalifa.ae/en/index.aspx" target="_blank">Burj Khalifa</a> è d'obbligo, noi abbiamo optato per la formula al mattino con la colazione inclusa; ovviamente da vedere lo spettacolo serale delle fontane musicali.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTg2tDmFdgKNp4HcFRuDoptAHvROOFyMTwu3mnFkcbOuusv_mfmbASGnOoLbZbks13EBF0cI7DMVaMDOEuwyWRzIIqR7mYUl9ShjSjuJqPhlmlhUfh5GOv4BJdd7yWZbswVewvchj6tIzZzDw8FkGD4wtNYz7Wx6JUKSF-QIhz_7wEoaSALDGGiaV60-Y/s4624/20240211_065518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTg2tDmFdgKNp4HcFRuDoptAHvROOFyMTwu3mnFkcbOuusv_mfmbASGnOoLbZbks13EBF0cI7DMVaMDOEuwyWRzIIqR7mYUl9ShjSjuJqPhlmlhUfh5GOv4BJdd7yWZbswVewvchj6tIzZzDw8FkGD4wtNYz7Wx6JUKSF-QIhz_7wEoaSALDGGiaV60-Y/s16000/20240211_065518.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Molto carina anche la visita alla <a href="https://www.dubaiframe.ae/ar/plan-your-visit" target="_blank">Cornice</a> (Frame), un vero sguardo al futuro e bellissima zona.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpROBxSbqi6AOeZIqCfmOGmiDiYxb-_SMDgMvJq2G_wwtVrz9UewHq0Gwf1AYLlmcOeCceizl4iQ92wYzeiiTFdd6S5TL98YjdXqTV_QUtySr-3vTiNSAYhdMr9s_a6_1QZSMtPCWeCH-YiCK-G1tZgAouoPE4-u4FsqawdgHvZSHfHH2cC3s0JuPy5SY/s4624/20240211_174453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpROBxSbqi6AOeZIqCfmOGmiDiYxb-_SMDgMvJq2G_wwtVrz9UewHq0Gwf1AYLlmcOeCceizl4iQ92wYzeiiTFdd6S5TL98YjdXqTV_QUtySr-3vTiNSAYhdMr9s_a6_1QZSMtPCWeCH-YiCK-G1tZgAouoPE4-u4FsqawdgHvZSHfHH2cC3s0JuPy5SY/s16000/20240211_174453.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Potete cercare le macchine abbandonate in giro per la città o vedere quelle restaurate al concessionario Nostalgia.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqqccjvvqmsJ7bdKPxSPmAvVbPkJE2NatD3Z74N0VI22vNeX_dt7D96bynHkWKLHI6ng11w8tLmEabJVKn1SU24ENcWNtqFV4dRvRjZUzaTK3tvbQ051Vl7J3XD5AlRExnIBY93lVsdSANJKy7isO8rY_revxPibKAPxLMKRQJ_P91U7PcuOPKj7MHT8/s4624/20240211_101848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqqccjvvqmsJ7bdKPxSPmAvVbPkJE2NatD3Z74N0VI22vNeX_dt7D96bynHkWKLHI6ng11w8tLmEabJVKn1SU24ENcWNtqFV4dRvRjZUzaTK3tvbQ051Vl7J3XD5AlRExnIBY93lVsdSANJKy7isO8rY_revxPibKAPxLMKRQJ_P91U7PcuOPKj7MHT8/s16000/20240211_101848.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYA-TMPKm7DSDzE3XL3R5CGe4TKwAShKOz0fivsPEyHjkEESrPEarMsB58Cphd5qckidUwEKp1ZiemzSlW-40ycNfdYsmH3yL7oE46e3rWqTrvZFg_Iw4k0rhJ8pnQOUazgB4xE2DAnat8VZ9n7l-X1oGAsqxtRB3NFKBfk-Do9RWnmhCOr5z4-uSqHU/s4624/20240211_102139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYA-TMPKm7DSDzE3XL3R5CGe4TKwAShKOz0fivsPEyHjkEESrPEarMsB58Cphd5qckidUwEKp1ZiemzSlW-40ycNfdYsmH3yL7oE46e3rWqTrvZFg_Iw4k0rhJ8pnQOUazgB4xE2DAnat8VZ9n7l-X1oGAsqxtRB3NFKBfk-Do9RWnmhCOr5z4-uSqHU/s16000/20240211_102139.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Ad Abu Dhabi invece non vi perdete le attrattive del Ferrari World, se avete fegato, e soprattuto il circuito di formula uno al <a href="https://www.yasmarina.ae/" target="_blank">Yas Marina</a>. Ottima la visita guidata!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile4T8OOf-O6Gax3ObAeQ7HdX6B-wQhF8xiRViWE_Ec732mx2VcsT1G3cmSIfOtnYMCG8wAacZya2PGzsPgUzY6MrJkLgO4IMtR6Pg-hkYhqkzWzCH9UgQgmm1k8gG3DhZUs0a9AMFNZGxyv9fegjGxQb93xt0lkGrVFk2uNlkXbRBkymAlhIW_jwAsSc/s4624/20240212_141918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile4T8OOf-O6Gax3ObAeQ7HdX6B-wQhF8xiRViWE_Ec732mx2VcsT1G3cmSIfOtnYMCG8wAacZya2PGzsPgUzY6MrJkLgO4IMtR6Pg-hkYhqkzWzCH9UgQgmm1k8gG3DhZUs0a9AMFNZGxyv9fegjGxQb93xt0lkGrVFk2uNlkXbRBkymAlhIW_jwAsSc/s16000/20240212_141918.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3rH5kJfwCyc6ioNDarFdtKQXKsGogGrxJF-9BLJepSFsGtqAbr7b1iw4DvwknpxGaDo4JpavcO86WtGJGElSNwmw8xWrCuqBzGYlPNDtnLAaamoBJ0uNrpm17Rn24qEHIOxj3GCIX9RcoBiGKwcseck7YzgC-QP5ZpUjcGk5yRDghjyKMEWt8s1AGDE/s4624/20240212_144328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3rH5kJfwCyc6ioNDarFdtKQXKsGogGrxJF-9BLJepSFsGtqAbr7b1iw4DvwknpxGaDo4JpavcO86WtGJGElSNwmw8xWrCuqBzGYlPNDtnLAaamoBJ0uNrpm17Rn24qEHIOxj3GCIX9RcoBiGKwcseck7YzgC-QP5ZpUjcGk5yRDghjyKMEWt8s1AGDE/s16000/20240212_144328.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Vi consiglio questo ristorante:</div><div style="text-align: left;"><a href="https://www.dandana.ae/" target="_blank">Dandana Gourmet</a>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bKDjAK7Qge8P5tFVTQIRanNc9_WRsEo29Kcdu68zypTxJ3fU63dpvuFPvFtbe748RvrSNDknEUl2owA1c_MmfOy9ff1e5FoMaFlPXWHJAYn8ILBy2PnNMhBdL0VzLGixq31vcLUxfpd-uQ0okjqO61Po1E_qYMB23OhLk5HkxpE3UhU14NcxtQrTCvI/s4624/20240212_191009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bKDjAK7Qge8P5tFVTQIRanNc9_WRsEo29Kcdu68zypTxJ3fU63dpvuFPvFtbe748RvrSNDknEUl2owA1c_MmfOy9ff1e5FoMaFlPXWHJAYn8ILBy2PnNMhBdL0VzLGixq31vcLUxfpd-uQ0okjqO61Po1E_qYMB23OhLk5HkxpE3UhU14NcxtQrTCvI/s16000/20240212_191009.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSjncepH-AUVRiITbwqsi9pvjcIqO7_fM_WkygLolUzauPapyfEGokl2dN-DVAtmTlMakzsfgRcoOV7j49yGHrk7YNB8PQjbwXxva4hbp26yhjlbVmN05IqPBTpRBQTgn7kK4TbiMP0YTJcfQS9gf5m2nq4_vfT6EMHU2KgZ2hWP25vM2DEtOp-0tknI/s4624/20240212_191243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSjncepH-AUVRiITbwqsi9pvjcIqO7_fM_WkygLolUzauPapyfEGokl2dN-DVAtmTlMakzsfgRcoOV7j49yGHrk7YNB8PQjbwXxva4hbp26yhjlbVmN05IqPBTpRBQTgn7kK4TbiMP0YTJcfQS9gf5m2nq4_vfT6EMHU2KgZ2hWP25vM2DEtOp-0tknI/s16000/20240212_191243.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgDVga_mQP0WyiGgELel3gJ6A_YgNz4K_gcAAz8YO-V7fyk948aNbpHQY1MD8E3L7MyNu80wkS4YdSCjlLZD0sPOFx5kYlGvxhyphenhyphenrxwveUaAjxJLTNuShAK-YGXOH1n6rasqLAtMEgMeTFmai34nmEsXISr_bfPDHEiBnd49JKtG-q2Lloq3nh18H4SjQ/s4624/20240212_191249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgDVga_mQP0WyiGgELel3gJ6A_YgNz4K_gcAAz8YO-V7fyk948aNbpHQY1MD8E3L7MyNu80wkS4YdSCjlLZD0sPOFx5kYlGvxhyphenhyphenrxwveUaAjxJLTNuShAK-YGXOH1n6rasqLAtMEgMeTFmai34nmEsXISr_bfPDHEiBnd49JKtG-q2Lloq3nh18H4SjQ/s16000/20240212_191249.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0hY_2Gn8VLoyGhO_kTEISY-9K6VSWd2QGKCvZ0UWDpjKXPZUitoB2ioG2kNNe0bPqALvEMwBNg2hd5rX7MQzr-6Ma4-NVHbKfOV4_sYcG-cA1DpwZOkQj4Je2rwTinN-WhHnlGD58kSSvPzoKKmQ4fK0q5d2Jb7iZ9DYBLdwFafbqyWfSoStSP_AmsU/s4624/20240212_191953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0hY_2Gn8VLoyGhO_kTEISY-9K6VSWd2QGKCvZ0UWDpjKXPZUitoB2ioG2kNNe0bPqALvEMwBNg2hd5rX7MQzr-6Ma4-NVHbKfOV4_sYcG-cA1DpwZOkQj4Je2rwTinN-WhHnlGD58kSSvPzoKKmQ4fK0q5d2Jb7iZ9DYBLdwFafbqyWfSoStSP_AmsU/s16000/20240212_191953.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GGVFhsADUp7V64eCWAx6Jq5gZiHRjHg0i6x9kP7YlcquYp767hI_zdXeGm3kdF9jxH1wM7ICowdeGfRZi1sYqGPc_tkk7D0KMltx0cwOVnTj8CoPm-ZW3maqRERo9ZKahRk4BaQQBzld7eJwy4XxaT3uLBgwwldAL1qTCYqNUNfU28gTiPB9ADi-gzk/s4624/20240212_192021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3468" data-original-width="4624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GGVFhsADUp7V64eCWAx6Jq5gZiHRjHg0i6x9kP7YlcquYp767hI_zdXeGm3kdF9jxH1wM7ICowdeGfRZi1sYqGPc_tkk7D0KMltx0cwOVnTj8CoPm-ZW3maqRERo9ZKahRk4BaQQBzld7eJwy4XxaT3uLBgwwldAL1qTCYqNUNfU28gTiPB9ADi-gzk/s16000/20240212_192021.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Altrimenti in giro troverete la qualunque da occidentale a molti libanesi; ricordatevi che in generale i piatti sono abbondanti e con contorno di riso </div><div style="text-align: left;">I prezzi sono decisamente come da noi.</div><div style="text-align: left;">Ci siamo mossi in metro a Dubai per la maggior parte altrimenti in taxi xhe sono più economici</div><div style="text-align: left;"><br /></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-17845004619159605272024-02-16T07:28:00.000+01:002024-02-16T07:28:47.421+01:00FRITTINI DI COUS COUS CON BROCCOLI<p> Queste frittelle di cous cous sono davvero sfiziose e in linea con la stagione, ovviamente potete utilizzare anche altre verdure</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxarJF32xe1LnJf6-5MytWkfLlmJIw-xInit3BZjENaZXr3W2n_SjXyo715NEf0hDW7q7T3ObtlI4xwkzqxYbgKv91JY1tx2ld1glXkAOl3lraR17k6cde8WkcInPvPsBHFhXZosGiZrk_z5VXIlf__mokXLUW9g3YU5_gMpmSjjSEpeFyoymWESxkvhQ/s6016/DSC_0206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxarJF32xe1LnJf6-5MytWkfLlmJIw-xInit3BZjENaZXr3W2n_SjXyo715NEf0hDW7q7T3ObtlI4xwkzqxYbgKv91JY1tx2ld1glXkAOl3lraR17k6cde8WkcInPvPsBHFhXZosGiZrk_z5VXIlf__mokXLUW9g3YU5_gMpmSjjSEpeFyoymWESxkvhQ/s16000/DSC_0206.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><div style="text-align: center;">FRITTINI DI COUS COUS CON BROCCOLI</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeM_6M6kqRZvgiaMA2xTOkvyV6Z1cpnXIFhR21fNx1idurKnoEKXQyqJFowZXnrGjaxYiAXaqhZxblNmJ0BHycNuhbbS4n_t2X7RKy0QsI2P2xhiF7N3MnI2cOrjw6a_Q2TFY-H8CeMciLit7ysyaMVeCM3G11P2DLxc7qb_iK_F5S5V6MvVbUCaudw7g/s6016/DSC_0203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeM_6M6kqRZvgiaMA2xTOkvyV6Z1cpnXIFhR21fNx1idurKnoEKXQyqJFowZXnrGjaxYiAXaqhZxblNmJ0BHycNuhbbS4n_t2X7RKy0QsI2P2xhiF7N3MnI2cOrjw6a_Q2TFY-H8CeMciLit7ysyaMVeCM3G11P2DLxc7qb_iK_F5S5V6MvVbUCaudw7g/s16000/DSC_0203.JPG" /></a></div><div><br /></div><div><span style="background-color: white; color: #666666; font-family: "Crimson Text", serif; font-size: 18px;">1 cipolla</span><div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: "Crimson Text", serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 18px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;">200 g cous cous<br style="box-sizing: border-box; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;" />1 presa zafferano</div><div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: "Crimson Text", serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 18px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;">100 cubetti di prosciutto</div><div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: "Crimson Text", serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 18px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;">200 cimette di broccolo pulite<br style="box-sizing: border-box; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;" />sale e pepe e olio q.b.</div><div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: "Crimson Text", serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 18px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;"><br style="box-sizing: border-box; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;" />Pulire la zucchina e la cipolla e tagliarla a brunoise.<br style="box-sizing: border-box; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;" />Oliare una pentola e mettere le cimette di broccolo e e iniziare a farle saltare qualche minuto. Se volete aggiungere un filino di acqua per renderle più morbide in poco tempo.<br style="box-sizing: border-box; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;" />Aggiungere poi una tazzina di acqua dove avremo stemprato lo zafferano e continuare a fuoco dolce la cottura delle verdure per qualche minuto.<br style="box-sizing: border-box; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;" />A questo punto aggiungere il cous cous, (all'incirca 50 g a testa), salare e poi la stessa quantità di acqua e cuocere per 5 minuti, girando spesso.</div><div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: "Crimson Text", serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 18px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;">Per ultimo unire il prosciutto.<br style="box-sizing: border-box; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;" />Appena il cous cous è pronto togliere da fuoco, aggiungere un uovo e poi con l'aiuto delle mani formate delle polpettine.</div></div><div style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: "Crimson Text", serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 18px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; list-style: none; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;">Disporle su un foglio di carta da forno le polpettine distanziate e poi infornare a 180 gradi per 20 minuti circa-</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBkZtLgca1kXs1HgA2XmoBaEs3z-1lUfjQvAtUqkAyljyDDZOHosvjEOemt4EZygkxMY25JReCCryN5MUY8T_EiiUTH7ldVMX9w37JNJh0qJf1I4AOJ5peSPJcv8YuWxST7Dfi-7pdTz6uD71mXXZW5hlEzZ8x_lamoZy1CW0oIqA7ifZ3_dH-h43wEk/s6016/DSC_0198.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBkZtLgca1kXs1HgA2XmoBaEs3z-1lUfjQvAtUqkAyljyDDZOHosvjEOemt4EZygkxMY25JReCCryN5MUY8T_EiiUTH7ldVMX9w37JNJh0qJf1I4AOJ5peSPJcv8YuWxST7Dfi-7pdTz6uD71mXXZW5hlEzZ8x_lamoZy1CW0oIqA7ifZ3_dH-h43wEk/s16000/DSC_0198.JPG" /></a></div><br /><p></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-44399943711219692362024-02-14T06:30:00.041+01:002024-02-14T06:30:00.135+01:00CIAMBELLA ALLO YOGURT<div style="text-align: left;"> L'amore per me deve essere semplice, dolce e soffice.<br />Non amo le cose complicate, i sotterfugi, i "senza senza", ingredienti puri, decisi ma che insieme creano un equilibrio.<br />Deve essere carezzevole e soffice, che si posa dolcemente sulle labbra e poi ovviamente dolce.<br />Quindi vi lascio per la giornata di oggi un dolce davvero semplice ma che dentro racchiude un grande cuore.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrBVCco04q2n2TnFTNB51cg65dmq2EZQucsM2bi-pcgOxdj0wL0TdE4GADDCuEsAVBuwjpn3K0YdY_ADDJesCK6bFAmrfGyFJgftz8eVTsxvMcrj5LgK70G_4-Jw05bumhjMiqaRwIe_Z1uxNkIoVxRvQnzH8BkxN1OIMKEW-5L-M2vG_oRA6g0muqHo/s6016/DSC_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrBVCco04q2n2TnFTNB51cg65dmq2EZQucsM2bi-pcgOxdj0wL0TdE4GADDCuEsAVBuwjpn3K0YdY_ADDJesCK6bFAmrfGyFJgftz8eVTsxvMcrj5LgK70G_4-Jw05bumhjMiqaRwIe_Z1uxNkIoVxRvQnzH8BkxN1OIMKEW-5L-M2vG_oRA6g0muqHo/s16000/DSC_0221.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;">CIAMBELLA ALLO YOGURT</div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYX9kwrWwvKtyUJVwuCFSNXSr-oo2cLAFoiSnaReM7KYavptRiwTcxzLHlpvc1LuNN3trOLQKhQwOBkO_-5TPe3ETv-jE_8ip-yQ6fV43aO2aHoJm4k6t-_hPqp3ERXh16XscayDnzBNTU41lGLcfyWZMV3S1G6n-FRV_GcJLRMZemvkQN66DGjJ3j4h4/s6016/DSC_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYX9kwrWwvKtyUJVwuCFSNXSr-oo2cLAFoiSnaReM7KYavptRiwTcxzLHlpvc1LuNN3trOLQKhQwOBkO_-5TPe3ETv-jE_8ip-yQ6fV43aO2aHoJm4k6t-_hPqp3ERXh16XscayDnzBNTU41lGLcfyWZMV3S1G6n-FRV_GcJLRMZemvkQN66DGjJ3j4h4/s16000/DSC_0207.JPG" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>250 gr di farina 00<br />150 gr di zucchero<br />3 uova<br />125 gr di yogurt al naturale<br />120 gr di olio di semi<br />100 gr di latte<br />1 bustina di lievito per dolci</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Montate le uova con lo zucchero finchè non si ottiene una bella montata chiara e spumosa.<br />Aggiungete progressivamente alle uova montate, lo yogurt e l’olio e amalgamate bene.<br />Setacciate la farina insieme con il lievito e unitela a poco a poco all’impasto avendo cura di non far formare grumi. Dopo unite anche il latte.<br />Imburrate e infarinate una teglia da ciambella di 24 cm di diametro e cuocete a 170° in forno statico già a temperatura per 40 minuti.<br />Sfornate e fate raffreddare la ciambella in teglia prima di sformarla, quindi spolverate con lo zucchero a velo.<div class="separator" style="clear: both; text-align: center;"><span style="color: #333333; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; text-align: left;"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcssBnRMQzCaBDy6miVsCokKXtsp9cqcjCmDRmJvCLYgMGiQcsGizLMtl0IHWn8tZ47jxt-dJJrZVbPlYdziaO-Rgu6Ca5Ubt4zHJLup7Tay0AtL8uxDnQdOU1xzzC0mpmVkjHVNcozap3QO0OlRJGQgRgqXVIVkkcXNUfoHwQCPr72fMIhmWDQNHc1g/s6016/DSC_0219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcssBnRMQzCaBDy6miVsCokKXtsp9cqcjCmDRmJvCLYgMGiQcsGizLMtl0IHWn8tZ47jxt-dJJrZVbPlYdziaO-Rgu6Ca5Ubt4zHJLup7Tay0AtL8uxDnQdOU1xzzC0mpmVkjHVNcozap3QO0OlRJGQgRgqXVIVkkcXNUfoHwQCPr72fMIhmWDQNHc1g/s16000/DSC_0219.JPG" /></a></div><br /><br /><br /><div style="text-align: left;"><br /></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-84596322207099416262024-02-12T06:30:00.033+01:002024-02-12T06:30:00.134+01:00POLLO ARANCE E OLIVE<p> Un secondo semplice e sicuramente perfetto da abbinare con le arance di stagione che troviamo ancora nelle nostre tavole ma anche un gusto decisamente mediterraneo</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheE7uQb7T8Racsbyp-5v8IbRlrHv8ZScLcSH-MuA38XfBKs20QH37rlSJQ4HW2tucL5gSl1j_zo-vXNi1Ikwf8V5ik05acxH90LCsb6mq3vB_aGlH7aOzNme7KOYIuv01b05dJJqbFsBfhIpH99WGBBAm-NoT10WTR9dywRmAQl_X4nOh9Yg1WaT6Z2vw/s6016/DSC_0122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheE7uQb7T8Racsbyp-5v8IbRlrHv8ZScLcSH-MuA38XfBKs20QH37rlSJQ4HW2tucL5gSl1j_zo-vXNi1Ikwf8V5ik05acxH90LCsb6mq3vB_aGlH7aOzNme7KOYIuv01b05dJJqbFsBfhIpH99WGBBAm-NoT10WTR9dywRmAQl_X4nOh9Yg1WaT6Z2vw/s16000/DSC_0122.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><h1 style="text-align: center;">POLLO ARANCIA E OLIVE</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw36PN_8sW9AMJCQSi7d3UyvTuGSeF7XBYgns37JJllSVdHiEPnJj56eKSgcPQO0zUiSUzUhRepplCn3sM4tps4G0APpskXDrjq5-XVfgbA8qKYCggj0zMuNbp6EZGCcC3Hs5wNiYgO-yMXcz-m1NLZzbY_N-8MMoH2l-mp0til24t4jH8a7GoWWIBqhE/s6016/DSC_0127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw36PN_8sW9AMJCQSi7d3UyvTuGSeF7XBYgns37JJllSVdHiEPnJj56eKSgcPQO0zUiSUzUhRepplCn3sM4tps4G0APpskXDrjq5-XVfgbA8qKYCggj0zMuNbp6EZGCcC3Hs5wNiYgO-yMXcz-m1NLZzbY_N-8MMoH2l-mp0til24t4jH8a7GoWWIBqhE/s16000/DSC_0127.JPG" /></a></div><div><br /></div><div>2 sovracosce e cosce di pollo</div><div>2 arance </div><div>50 g olive nere</div><div>origano, sale e pepe</div><div><br /></div><div>Tagliare a fette una arancia e disporle sopra una carta forno.</div><div>Nel frattempo lasciare marinare le cosce e sovracosce di pollo nella spremuta di arancia per almeno una oretta. Trascorso il tempo asciugare leggermente, salare e pepare.</div><div>Cospargete di origano secco e oliare leggermente.</div><div>Coprire con fette di una altra arancia e lasciare in mezzo le olive nere.</div><div>Infornare a 180 gradi per circa 40 minuti forno ventilato e grill gli ultimi 10 minuti.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdl1kpeEC1rk8E3gqwFpUDutPr9LlYO2PRt_4091RfId456Rdfzq13JVFYeRivqQg86pulWOsADAFeSwjrh7H0HxWgZo9kUnahUCvnjfyDIP-oDGYJpSeNXXzknL-GiUNx2xvHbrxhmVouWUoKLk0F1nqfspLLAyasCUOcxfgCjW9NU-0H3FS61O-udE/s6016/DSC_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdl1kpeEC1rk8E3gqwFpUDutPr9LlYO2PRt_4091RfId456Rdfzq13JVFYeRivqQg86pulWOsADAFeSwjrh7H0HxWgZo9kUnahUCvnjfyDIP-oDGYJpSeNXXzknL-GiUNx2xvHbrxhmVouWUoKLk0F1nqfspLLAyasCUOcxfgCjW9NU-0H3FS61O-udE/s16000/DSC_0125.JPG" /></a></div><br /><p><br /></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-39045113794703754402024-02-09T06:30:00.086+01:002024-02-09T06:30:00.131+01:00VENEZIA<p> Su Venezia ormai ne abbiam già parlato ma oltre al consiglio di visitare lo <a href="http://www.squerosantrovaso.com/" target="_blank">Squero di San Trovaso</a>, la Chiesa di San Zaccaria,<a href="https://www.facebook.com/libreriaacquaalta/" target="_blank"> la libreria Acqua Alta</a> che sono leggermente più di nicchia, aggiungerei di visitare questa città anche durante il Carnevale.</p><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSJiYnfEG1pIWHQnLq4YPQ-tkjTkIyYTP6yngVVFteThhfmBAZMgcNN_9qwuYBDX9XzPG63hDhxHAYhtOJRoF7eWRWt6gCrHkdLQGS9mCk6glvCDSiAG0wbWpNu6LWrSJ3giGQpORkWBIrtO1z9g_wJPBEHx0VZGpiRtjxOA3uGCuve9ZMdvmgI9U_ak/s16000/20240203_170854.jpg" /></a></div><p>Anticamente durava quasi 6 mesi anche se l'usanza di usare maschere e mantelle scure si protaeva tra i nobili in molti periodi dell'anno.</p><p>Ad ogni maschera storica un significato particolare ma è tanta la voglia dei veneziano di far bella mostra di sè di un passato storico importante.</p><p>Dopo le foto alcuni indirizzi utili.</p><br /><br /><a href="https://www.cantinaschiavi.com/">Enoteca Schiavi</a><br />Dorsoduro 992, fondamenta Nani<div style="text-align: center;"><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaMQByFYNKSye7P5nN8VGiSnGrdA-b7YL6biszQ7n_BCQyBLf1DxrvTi6VucrwVlni7gN6SZRwdN2sEU9Tt1tX1s62kIUp3HI-1i8GJYlZSh22T_7nb_KvRCYA7PfDsgPgxnU6dh3X7B3UvJvq5T-TEMzcVHBhi6GbSjOG2CC0BDy_zbbCc3Q12ZY07w/s4624/20240202_133028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaMQByFYNKSye7P5nN8VGiSnGrdA-b7YL6biszQ7n_BCQyBLf1DxrvTi6VucrwVlni7gN6SZRwdN2sEU9Tt1tX1s62kIUp3HI-1i8GJYlZSh22T_7nb_KvRCYA7PfDsgPgxnU6dh3X7B3UvJvq5T-TEMzcVHBhi6GbSjOG2CC0BDy_zbbCc3Q12ZY07w/s16000/20240202_133028.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshb3r-DC26_fh0j0vb-kjeq6ydjPQSYswWQVXb086KVHlrOICGThL5FZ-bwXn1C3m1RxoSUdVgOr56UxLpvi8gEyLNcfY78xpOB9auc3T6voKRDm_IX40kEEgjko44KnZTqLbGKuWMd_xpjofuhdBFgU-L21mZkqMqgtvZglz7YhXDsHwIYKeDtllDzY/s4624/20240202_134401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshb3r-DC26_fh0j0vb-kjeq6ydjPQSYswWQVXb086KVHlrOICGThL5FZ-bwXn1C3m1RxoSUdVgOr56UxLpvi8gEyLNcfY78xpOB9auc3T6voKRDm_IX40kEEgjko44KnZTqLbGKuWMd_xpjofuhdBFgU-L21mZkqMqgtvZglz7YhXDsHwIYKeDtllDzY/s16000/20240202_134401.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="background-color: #222222; color: white; font-family: arial; font-size: 16px;"><br /></span></div><span style="background-color: #222222; font-family: arial;"><div style="text-align: left;"><a href="https://www.casantrovaso.com/" target="_blank">Osteria San trovaso</a></div><span style="color: #999999; font-size: 12px;"><div style="text-align: left;">Ca' San Trovaso, Dorsoduro 1350/51, 30123 Venezia</div></span><div style="color: #999999; font-size: 12px; text-align: left;">tel/fax +39 041 2412215 - mob. +39 349 1253890</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ghaUDTf85PKCfnFD0Nyu4-S4whwhOPNbPxQ89SvGqQLFAP5muqHuE8CPpmjUG090Y_TZxuK9fDl717kNcX1pecK7E116uOQHMn5WOTbrHyAAy8z21jofsMtqcdQJZFJzo15W5j2i6QhKPA5tBRCfU16ynngTBMBN1jV8bfnNu2e757HOyvXrg7160TU/s4624/20240202_130954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ghaUDTf85PKCfnFD0Nyu4-S4whwhOPNbPxQ89SvGqQLFAP5muqHuE8CPpmjUG090Y_TZxuK9fDl717kNcX1pecK7E116uOQHMn5WOTbrHyAAy8z21jofsMtqcdQJZFJzo15W5j2i6QhKPA5tBRCfU16ynngTBMBN1jV8bfnNu2e757HOyvXrg7160TU/s16000/20240202_130954.jpg" /></a></div><br /><div style="color: #999999; font-size: 12px; text-align: left;"><br /></div><div style="color: #999999; font-size: 12px; text-align: left;"><br /></div><div style="color: #999999; font-size: 12px; text-align: left;">Rosticceria Gisson</div><div style="text-align: left;"><span style="color: #999999;"><span style="font-size: 12px;">Calle della Bissa 5424</span></span></div><div style="text-align: left;"><span style="color: #999999;"><span style="font-size: 12px;"><br /></span></span></div></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFnS8nUq4gQqmJmRrax0xFpCKDWRpvnistp8pG-T7kQACxYFYYfJQ0qUG1YvHG4NBfCjfo9ofUUOt__x9keonr3crTNLsoGUklebazQirzaarRB_CcXhBmcgj85R8O6f_ikyjM_vgIohiFKTYIsAzMkY28qTRCK8XWsiIO9lUuJK5YlPrxEY0dE3IpYg/s4624/20240202_183417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFnS8nUq4gQqmJmRrax0xFpCKDWRpvnistp8pG-T7kQACxYFYYfJQ0qUG1YvHG4NBfCjfo9ofUUOt__x9keonr3crTNLsoGUklebazQirzaarRB_CcXhBmcgj85R8O6f_ikyjM_vgIohiFKTYIsAzMkY28qTRCK8XWsiIO9lUuJK5YlPrxEY0dE3IpYg/s16000/20240202_183417.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9t_syWKp5fafOEmiKeMdL5b6jeViBAejhp_gZQEqtUbUnmBeF_RHKqqxfuF9I5Nlsiube_ZKlnu7WIyNp3veAQ9HS8UiSWZE8Aw1uaA5RB5zkUoulbVPaNBY9aVveFx-blh6DytsLu2_AFj62YBfUyxNShMM5k8irLvG8hKtKKrwbjIQ5tqjHjBhqQ4/s4624/20240202_190828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9t_syWKp5fafOEmiKeMdL5b6jeViBAejhp_gZQEqtUbUnmBeF_RHKqqxfuF9I5Nlsiube_ZKlnu7WIyNp3veAQ9HS8UiSWZE8Aw1uaA5RB5zkUoulbVPaNBY9aVveFx-blh6DytsLu2_AFj62YBfUyxNShMM5k8irLvG8hKtKKrwbjIQ5tqjHjBhqQ4/s16000/20240202_190828.jpg" /></a></div><br /><span style="background-color: #222222; color: white; font-family: "Old Standard TT", serif; font-size: 16px; text-align: center;"><br /></span><p></p><p><span style="background-color: #222222; color: white; font-family: "Old Standard TT", serif; font-size: 16px; text-align: center;"><br /></span></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-91614873623370824412024-02-07T06:30:00.051+01:002024-02-07T08:23:58.680+01:00COUS COUS DI CARNE E VERDURE<p> Effettivamente non è un alimento che consumiamo spessissimo perchè è davvero pratico e con verdure e carne diventa un piatto ricco e completo.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaHsNRxmsLDRVo5DwtTmvkbqeWiHx_sFUC_pRMpZkngA-dxj0i3M6f5kzOZbMNcsSXHIi_BP3Jk07Ye-Kuhq5HD2KR2HF8TCQ0Hk7HBlPb1RXPO6QwNEKocxKYGTblz-J8T3Hk8msoGbnuRjoOdnJ9Upm0QFC1Zfy4LzKLKUqzAKUc-CqXKlGk4Q-AqM/s6016/DSC_0019%20-%20Copia.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaHsNRxmsLDRVo5DwtTmvkbqeWiHx_sFUC_pRMpZkngA-dxj0i3M6f5kzOZbMNcsSXHIi_BP3Jk07Ye-Kuhq5HD2KR2HF8TCQ0Hk7HBlPb1RXPO6QwNEKocxKYGTblz-J8T3Hk8msoGbnuRjoOdnJ9Upm0QFC1Zfy4LzKLKUqzAKUc-CqXKlGk4Q-AqM/s16000/DSC_0019%20-%20Copia.JPG" /></a></div><span><a name='more'></a></span><h1 style="text-align: center;">COUS COUS DI VERDURE</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGeV3KJjO9ci_O-yLd668K5PhMd8OWIrpHKELpt15JYZe1l1TG77nqzYvTUNkTOnVVyPyQhew3q-0UORq9OuV-6ZDItCuOTphIwBuynHvoSqQrF6TBUa7xDm3r035VZQAEfWfpAyKVuqmR_DbYzWnEvvvwc2X_DL292WDu5nzbSDjCmtkRJTaDkJ2XvU/s6016/DSC_0017%20-%20Copia.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGeV3KJjO9ci_O-yLd668K5PhMd8OWIrpHKELpt15JYZe1l1TG77nqzYvTUNkTOnVVyPyQhew3q-0UORq9OuV-6ZDItCuOTphIwBuynHvoSqQrF6TBUa7xDm3r035VZQAEfWfpAyKVuqmR_DbYzWnEvvvwc2X_DL292WDu5nzbSDjCmtkRJTaDkJ2XvU/s16000/DSC_0017%20-%20Copia.JPG" /></a></div><div><br /></div><div><div style="--color__token-name: colors.consumption.body.standard.body; --type-token: consumptionEditorial.body-core; box-sizing: border-box; font-feature-settings: normal; line-break: auto; line-height: 1.55556em; margin: 0.5rem 0px; overflow-wrap: normal;"><p class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ Amount-hYcAMN iUEiRd gTlTIH hoAJEl" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; font-family: BrandonGrotesque, helvetica, sans-serif; font-feature-settings: normal; grid-column: 1; line-break: auto; line-height: 1.3em; margin: 0px; overflow-wrap: normal; padding-top: 0px; text-align: left;"><span style="font-size: x-small;">200 g patate</span></p><p class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ Amount-hYcAMN iUEiRd gTlTIH hoAJEl" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; font-family: BrandonGrotesque, helvetica, sans-serif; font-feature-settings: normal; grid-column: 1; line-break: auto; line-height: 1.3em; margin: 0px; overflow-wrap: normal; padding-top: 0px; text-align: left;"><span style="font-size: x-small;">200 g zucca</span></p><p class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ Amount-hYcAMN iUEiRd gTlTIH hoAJEl" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; font-family: BrandonGrotesque, helvetica, sans-serif; font-feature-settings: normal; grid-column: 1; line-break: auto; line-height: 1.3em; margin: 0px; overflow-wrap: normal; padding-top: 0px; text-align: left;"><span style="font-size: x-small;">1 cipolla</span></p><p class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ Amount-hYcAMN iUEiRd gTlTIH hoAJEl" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; font-family: BrandonGrotesque, helvetica, sans-serif; font-feature-settings: normal; grid-column: 1; line-break: auto; line-height: 1.3em; margin: 0px; overflow-wrap: normal; padding-top: 0px; text-align: left;"><span style="font-size: x-small;">200 g salsiccia</span></p><p class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ Amount-hYcAMN iUEiRd gTlTIH hoAJEl" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; font-family: BrandonGrotesque, helvetica, sans-serif; font-feature-settings: normal; grid-column: 1; line-break: auto; line-height: 1.3em; margin: 0px; overflow-wrap: normal; padding-top: 0px; text-align: left;"><span style="font-size: x-small;">2 cosce di pollo</span></p><p class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ Amount-hYcAMN iUEiRd gTlTIH hoAJEl" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; font-family: BrandonGrotesque, helvetica, sans-serif; font-feature-settings: normal; grid-column: 1; line-break: auto; line-height: 1.3em; margin: 0px; overflow-wrap: normal; padding-top: 0px; text-align: left;"><span style="font-size: x-small;">150 g cous cous</span></p><p class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ Amount-hYcAMN iUEiRd gTlTIH hoAJEl" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; font-family: BrandonGrotesque, helvetica, sans-serif; font-feature-settings: normal; grid-column: 1; line-break: auto; line-height: 1.3em; margin: 0px; overflow-wrap: normal; padding-top: 0px; text-align: left;"><span style="font-size: x-small;">150 g ceci precotti</span></p><p class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ Amount-hYcAMN iUEiRd gTlTIH hoAJEl" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; font-family: BrandonGrotesque, helvetica, sans-serif; font-feature-settings: normal; grid-column: 1; line-break: auto; line-height: 1.3em; margin: 0px; overflow-wrap: normal; padding-top: 0px; text-align: left;"><span style="font-size: x-small;">sale, pepe e olio</span></p><p class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ Amount-hYcAMN iUEiRd gTlTIH hoAJEl" style="--type-token: consumptionEditorial.description-core; box-sizing: border-box; font-family: BrandonGrotesque, helvetica, sans-serif; font-feature-settings: normal; grid-column: 1; line-break: auto; line-height: 1.3em; margin: 0px; overflow-wrap: normal; padding-top: 0px; text-align: left;"><br /></p>Cuocere le cosce di pollo in una pentola stufandole.<br />Poi pulirle e tenere da parte la carne.<br />A parte fate cuocere la salsiccia in tegame tagliata a pezzetti e poi tenere da parte.<br />Per il cous cous, mondate e tagliate grossolanamente verza, zucca e patate (tagliate zucca e patate della stessa dimensione per una cottura uniforme). Mondate e affettate la cipolla.<br />Appassite la cipolla nella stessa pentola della salsiccia con 2 cucchiai di olio per 2’, poi aggiungetevi la zucca, le patate, e fate appassire per altri 5’. Unite alle verdure un pizzico di sale, coprite con 2 mestoli di brodo e cuocete per circa 45’.<br />Per ultimo unire i ceci precotti e la carne.<br />Cuocere girando il tutto di tanto in tanto per ancora 5 minuti.<br />Oliare e poi servire.</div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6I_8Mz1YF50izcG0MBiz3A87gNZeLGo9uR6LvhdjXa77Gh8vZ7tVY44kyVKUnSnxil6ezfLSlyl8WqNX6FpuMYEB7VA6NqOUv2d2f9tPDC8ma6B6syBK3_mesjPkZ2oQcwuLtxeq6_wPqvQ16qX3xW7degxDQaEWPrMcZkKU0OMT9r_5mVp3y9tD7DA/s6016/DSC_0009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6I_8Mz1YF50izcG0MBiz3A87gNZeLGo9uR6LvhdjXa77Gh8vZ7tVY44kyVKUnSnxil6ezfLSlyl8WqNX6FpuMYEB7VA6NqOUv2d2f9tPDC8ma6B6syBK3_mesjPkZ2oQcwuLtxeq6_wPqvQ16qX3xW7degxDQaEWPrMcZkKU0OMT9r_5mVp3y9tD7DA/s16000/DSC_0009.JPG" /></a></div><br /><p></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-26567713803484517172024-02-05T16:46:00.000+01:002024-02-05T16:46:31.592+01:00AMARETTI AL CAFFE'<p> Gli amaretti sono sempre graditi quando soprattutto si hanno dei bianchi da far andare; questi sanno di caffè e hanno tutto il buono per un risveglio con gusto.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_R6mdUFw8UkqUplxs4sB7vjOfuhwzWpuUSpQixjoW9w8MkS9HcNsc_dNb1m2Yv5OUy2yhOgs7JT6xrrZCMwgbUv-wo_wsy9F-a623Mcfyy-HZhypU15fSSuGOMkooMlOshlh5CExLtKxkFMNm8HdSplaxPgD20pEgbazaYGT7vNHBaM9zhVfRYh2ppw/s6016/DSC_0129.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_R6mdUFw8UkqUplxs4sB7vjOfuhwzWpuUSpQixjoW9w8MkS9HcNsc_dNb1m2Yv5OUy2yhOgs7JT6xrrZCMwgbUv-wo_wsy9F-a623Mcfyy-HZhypU15fSSuGOMkooMlOshlh5CExLtKxkFMNm8HdSplaxPgD20pEgbazaYGT7vNHBaM9zhVfRYh2ppw/s16000/DSC_0129.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><h1 style="text-align: center;">AMARETTI AL CAFFE'</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_MFxItmqoL8eg8o_nT2qezDeSxZq2SIGXGz6tzU9wUOIhvyPeLXaBNSR1DziBzSxelQhky9m_mUIIDT9sn5zTSsWfRvAkrr5G_T6GwBSr8YrR1q8fge5IqoD3FW5f1_47v1fKkFf9ynCVOqY8-5AXNMbp6UaX0ar3Sg-JlF-8JblaJCa9tFJ-y1TIqY/s6016/DSC_0132.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_MFxItmqoL8eg8o_nT2qezDeSxZq2SIGXGz6tzU9wUOIhvyPeLXaBNSR1DziBzSxelQhky9m_mUIIDT9sn5zTSsWfRvAkrr5G_T6GwBSr8YrR1q8fge5IqoD3FW5f1_47v1fKkFf9ynCVOqY8-5AXNMbp6UaX0ar3Sg-JlF-8JblaJCa9tFJ-y1TIqY/s16000/DSC_0132.JPG" /></a></div><div><br /></div><div>200 G mandorle</div><div>2 cucchiai di caffè solubile</div><div>150 g zucchero</div><div>2 albumi</div><div>1 pizzico sale</div><div>1 cucchiaio bicarbonato</div><div><br /></div>Montate gli albumi a neve fermissima, quindi tritate finemente le mandorle insieme allo zucchero in un mixer.<br />Versate il composto di mandorle e zucchero in una ciotola e unite la farina, il caffè solubile e il cacao amaro. Mescolate molto bene tutti gli ingredienti e, in ultimo, unite gli albumi montati a neve in precedenza.<br />Mescolate molto bene dal basso verso l’alto in modo da non smontare il composto e in modo che gli ingredienti siano tutti ben amalgamati. Per ultimo unire il bicarbonato.<div>Disponete il composto a cucchiaiate ben distanziate fra loro, poiché in cottura gli amaretti si allargheranno e cuocere a 180 gradi per 10 minuti<div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwMrh4LIpkIVa5KomlFtxL_vW6u_Manp0d4IxeHjvSnpZtuetZipIPglaC6St0j2qlmSZGy2RbDOiAHhO_kscM2oPyzqYFZ7574Om77qYi_KLRH7aKF_anwXawC56cBLlbEFge7aEU1NABEltZvOgYLL3lMTKXQQmt87hRx_0MdFAtUsZSKuSRzI8dME/s6016/DSC_0133.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwMrh4LIpkIVa5KomlFtxL_vW6u_Manp0d4IxeHjvSnpZtuetZipIPglaC6St0j2qlmSZGy2RbDOiAHhO_kscM2oPyzqYFZ7574Om77qYi_KLRH7aKF_anwXawC56cBLlbEFge7aEU1NABEltZvOgYLL3lMTKXQQmt87hRx_0MdFAtUsZSKuSRzI8dME/s16000/DSC_0133.JPG" /></a></div><br /><p><br /></p></div></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-76380247936037923722024-02-02T06:30:00.027+01:002024-02-02T06:30:00.133+01:00FINOCCHI ALLA MEDITERRANEA<p></p><div class="separator" style="clear: both; text-align: left;">Questo contorno è veramente di stagione, fresco e piacevole per tutti i gusti; si accompagna benissimo con una frittata o dei formaggi light per mangiare in modo sano senza perdere il gusto!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ed6rmibLqXZZKxhE26ZE2gmPnqlCQKaxLX0u4OKGf3EF9XYhf1UN6SeAfNFd3xkUmT0REoQSQII7MpmlSJuVyYifgyaSDcbpVgYiSq0L6AxJVagWM7RhpinI90z5LJjjbKkR3qKN6O8WxqUtfzGz945kTZHvFyDZsdSO-OrqmWnnXE2PDppyv1_CWn0/s6016/DSC_0007%20-%20Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ed6rmibLqXZZKxhE26ZE2gmPnqlCQKaxLX0u4OKGf3EF9XYhf1UN6SeAfNFd3xkUmT0REoQSQII7MpmlSJuVyYifgyaSDcbpVgYiSq0L6AxJVagWM7RhpinI90z5LJjjbKkR3qKN6O8WxqUtfzGz945kTZHvFyDZsdSO-OrqmWnnXE2PDppyv1_CWn0/s16000/DSC_0007%20-%20Copia.JPG" /></a></div><span><a name='more'></a></span><h1 style="text-align: center;">FINOCCHI ALLA MEDITERRANEA</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEqzXGSgFQRcLAT-fQMXoCCpLIz3V6dXy-Byf1Fs856yvoPr_Y-Kd40TSxFFlRVNkUADwgvwE_TBg7siLLIkRlLmBB91IGYSnpPXRxaV6HK5OA6Yq8Kz-J1OIa-PAnse-rgNvFavLT8-7Qj1iH1cnpJuGfzD3qRLaD6YZUCAMEutzpKEkvhIcYk2KHjs/s6016/DSC_0006%20-%20Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEqzXGSgFQRcLAT-fQMXoCCpLIz3V6dXy-Byf1Fs856yvoPr_Y-Kd40TSxFFlRVNkUADwgvwE_TBg7siLLIkRlLmBB91IGYSnpPXRxaV6HK5OA6Yq8Kz-J1OIa-PAnse-rgNvFavLT8-7Qj1iH1cnpJuGfzD3qRLaD6YZUCAMEutzpKEkvhIcYk2KHjs/s16000/DSC_0006%20-%20Copia.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 bei finocchi</div><div class="separator" style="clear: both; text-align: left;">2 cucchiai di pan grattato</div><div class="separator" style="clear: both; text-align: left;">origano, sale </div><div class="separator" style="clear: both; text-align: left;">10 filetti di pomodori</div><div class="separator" style="clear: both; text-align: left;">10 g capperi dissalati</div><div class="separator" style="clear: both; text-align: left;">20 g pinoli</div><div class="separator" style="clear: both; text-align: left;">20 olive circa</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pulire i finocchi e tagliarli a fettine.</div><div class="separator" style="clear: both; text-align: left;">Disporli distanziati in una teglia coperta da carta da forno.</div><div class="separator" style="clear: both; text-align: left;">Porre pezzettini di pomodori secchi, le olive, i pinoli.</div><div class="separator" style="clear: both; text-align: left;">Condire con sale, origano e oliare.</div><div class="separator" style="clear: both; text-align: left;">Per ultimo mettere il pangrattato ovunque.</div><div class="separator" style="clear: both; text-align: left;">Infornare a 280 gradi per circa 20 minuti.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6I-iy2mqlnJ5q8oGmTc5Zlt7RMbn2NaIhoEZMBnhAhJ6HeJeX8299b2poEU6LA2OEMoiIpvClT0AhLBJgWDHtSNNbV_PjLEpcMY2f_PcbKAR7Wis38k-lpgf7A1CokGskKllrAos8hmkCLpn5QYbq1-HHgzxc8Ma7wdSQfEBM6BEwGMKpMQDW2FINtc0/s6016/DSC_0002%20-%20Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6I-iy2mqlnJ5q8oGmTc5Zlt7RMbn2NaIhoEZMBnhAhJ6HeJeX8299b2poEU6LA2OEMoiIpvClT0AhLBJgWDHtSNNbV_PjLEpcMY2f_PcbKAR7Wis38k-lpgf7A1CokGskKllrAos8hmkCLpn5QYbq1-HHgzxc8Ma7wdSQfEBM6BEwGMKpMQDW2FINtc0/s16000/DSC_0002%20-%20Copia.JPG" /></a></div><br /> <p></p>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-74336593574970664012024-01-31T06:30:00.023+01:002024-01-31T06:30:00.127+01:00MINESTRA DI ZUCCA, RADICCHIO E LENTICCHIE ROSSE<div style="text-align: left;"> Le minestre sono davvero molto confortanti in questo periodo ed è buono abbinare più gusti differenti.<br />Ovviamente per la pasta potete variare.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmd9RNTVN86Kh67WUe895ttBleJJGJm-8xHWo02q1lIcncZCE8U7zTtdMXhbqUWmx0XYIVAEGzuZFbbZUyNAc5iORkfJPxigg61DwL3YOcgfYyxtdfjiFDWYqhWKjLswWrMbSGInO7jHbVDcfc9h-AKs6QFe3Tu55P6nBqsMaQ0TkIMGzGm0klsIsAG8/s6016/DSC_0016.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmd9RNTVN86Kh67WUe895ttBleJJGJm-8xHWo02q1lIcncZCE8U7zTtdMXhbqUWmx0XYIVAEGzuZFbbZUyNAc5iORkfJPxigg61DwL3YOcgfYyxtdfjiFDWYqhWKjLswWrMbSGInO7jHbVDcfc9h-AKs6QFe3Tu55P6nBqsMaQ0TkIMGzGm0klsIsAG8/s16000/DSC_0016.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><div>MINESTRA DI ZUCCA, LENTICCHIE E RADICCHIO</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglp2ZK3tRidz3Up12q56HlaVauVdiK3pagpbsxC8RGlbNviO59JyNnLY7viFT_r7uYX3rmEgSsTfV0vIR1k-8dBUDonU1rhCdwEOIo4L-AKxig14ey3-WGat1-3VTopainXFZ5jM_s_WuSK9WmzwAQfX45xVAzqJXngZbvjJnjz9aFpqF6kCG30iDwRdQ/s6016/DSC_0013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglp2ZK3tRidz3Up12q56HlaVauVdiK3pagpbsxC8RGlbNviO59JyNnLY7viFT_r7uYX3rmEgSsTfV0vIR1k-8dBUDonU1rhCdwEOIo4L-AKxig14ey3-WGat1-3VTopainXFZ5jM_s_WuSK9WmzwAQfX45xVAzqJXngZbvjJnjz9aFpqF6kCG30iDwRdQ/s16000/DSC_0013.JPG" /></a></div><div><br /></div><div><br /></div>1 cespo di radicchio<div>50 g lenticchie rosse</div><div>1 cipolla piccola</div><div>300 g zucca</div><div>1 rametto di rosmarino</div><div><br /></div><div>Pulire la cipolla e affettarla.</div><div>Lasciate soffriggere la cipolla poi unite le altre verdure tagliate a tocchetti.</div><div>Rosolatele per bene. </div><div>Aggiungete un rametto di rosmarino, sale e pepe e poi l'acqua che copra le verdure.</div><div>Continuare la cottura a fuoco basso.</div><div>Quando le verdure saranno morbide frullarle.</div><div>Regolare di sale e poi servire con un filo di olio.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9ZndsoUdWUQ1qe0yj5r7FPEElKHedMkAFDCALRTSPdjRQtXTnwqgEvL0x_2nUzqJ4FlQ_H4mW7ZoWA7mRstOOwLIO-siNKkrZA_OGbVAp-YuF18uumgSPlR63tOSz7SW8eluRFoKkvcyDGPPn77mfrQOdq2_6ZfS6BhyphenhyphenNTP6GDp9XZviPIPqMTZg4Bc/s6016/DSC_0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9ZndsoUdWUQ1qe0yj5r7FPEElKHedMkAFDCALRTSPdjRQtXTnwqgEvL0x_2nUzqJ4FlQ_H4mW7ZoWA7mRstOOwLIO-siNKkrZA_OGbVAp-YuF18uumgSPlR63tOSz7SW8eluRFoKkvcyDGPPn77mfrQOdq2_6ZfS6BhyphenhyphenNTP6GDp9XZviPIPqMTZg4Bc/s16000/DSC_0002.JPG" /></a></div><br /><p></p></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-60345760140844502302024-01-29T10:39:00.000+01:002024-01-29T10:39:04.512+01:00TORTA DI NOCCIOLE<p> Questa ricetta viene da B<a href="https://www.facebook.com/beppesardicuoco/?locale=it_IT" target="_blank">eppe Sard</a>i quindi penso non servano ulteriori preamboli; per chi come me ama le nocciole tipiche del Piemonte, correte subito a farla!</p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEk9F1tm5tNlyYYFgZqT9d-YSc2jeiBSXKKuFinNOGXGRAPSSbZ2E2RCIc1CXcHJlxltMP44tLYj1vFeuPfwaWWjxUBeBOQ9fHT9tuzWrJEjVP4PGZBE2W_2JpF7vQnylIVjd8Qdi2_jzr-O5JGtSc_8-5gNzoq5TLzdBdX9NMEabHctH2h-8EnJnjso8/s6016/DSC_0114.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEk9F1tm5tNlyYYFgZqT9d-YSc2jeiBSXKKuFinNOGXGRAPSSbZ2E2RCIc1CXcHJlxltMP44tLYj1vFeuPfwaWWjxUBeBOQ9fHT9tuzWrJEjVP4PGZBE2W_2JpF7vQnylIVjd8Qdi2_jzr-O5JGtSc_8-5gNzoq5TLzdBdX9NMEabHctH2h-8EnJnjso8/s16000/DSC_0114.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><h1 style="text-align: center;">TORTA DI NOCCIOLE</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8GtpWexUPd8mRZy80_Acn-oo47HhgeGapnng9pZcR8b0N5svboBU2TIqkg8zK4_wshmQKT0du0ihaWSFjdDIQnVTRKMI49VvmVs0O-juEi5LNyqtE8qweagfiWiCCFGc15SfTtkdCeocAIx8VqwlM50S3PW-eSqI9YF0ZIpiZcruOHByWIqCNSlSRxs/s6016/DSC_0111.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8GtpWexUPd8mRZy80_Acn-oo47HhgeGapnng9pZcR8b0N5svboBU2TIqkg8zK4_wshmQKT0du0ihaWSFjdDIQnVTRKMI49VvmVs0O-juEi5LNyqtE8qweagfiWiCCFGc15SfTtkdCeocAIx8VqwlM50S3PW-eSqI9YF0ZIpiZcruOHByWIqCNSlSRxs/s16000/DSC_0111.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>150 g farina</div><div>150 g nocciole</div><div>150 g zucchero</div><div>100 g burro</div><div>2 uova</div><div>100 g panna</div><div>1/2 bustina lievito</div><div><br /></div><div>Pulire le nocciole, tostarle e poi ridurle a farina e tenere da parte.</div><div>A parte nella planetaria montare le uova con lo zucchero e il burro fuso.</div><div>Poi unire le nocciole, la panna e mescolare</div><div>Per ultimo unire la farina addizionata con il lievito.</div><div>Mescolare bene poi versare nella tortiera e infornare a 180 gradi per circa 25 minuti.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b2TRjpM9DXtyONsPofZjUB56cn60DJjEmUhGTMYJDq0MwWFUCeJaJLMQUbU3qya2t_eHDC0BBumwDU-J5W5YODtGHMGVwn7twZRalbokQ9qYTj3Fs42wl5MQaLjZ6oJFwuWpNnv-zIcbtsWd7qVqiDdFbbTpU8R-Bu0hNCw87O2rkgLlPZfSfQmCOAs/s6016/DSC_0120.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b2TRjpM9DXtyONsPofZjUB56cn60DJjEmUhGTMYJDq0MwWFUCeJaJLMQUbU3qya2t_eHDC0BBumwDU-J5W5YODtGHMGVwn7twZRalbokQ9qYTj3Fs42wl5MQaLjZ6oJFwuWpNnv-zIcbtsWd7qVqiDdFbbTpU8R-Bu0hNCw87O2rkgLlPZfSfQmCOAs/s16000/DSC_0120.JPG" /></a></div><br /><div><br /></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-56686092528872237212024-01-26T06:30:00.023+01:002024-01-26T06:30:00.129+01:00TEGLIA DI PANE <p> Avete presente quando avete dei paninetti avanzati del giorno prima e non sapete come riciclarli? questa teglia è veloce e gustosa.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHbenaKGKTbMyxYykGrdQw2S2e_dnPovD1r9vHT4jNmtcpDXP8LJ7Nr-i6Hec0qw6_99WPxfg1z_nJG9b84F8a5m3Ksx5rZOIE-95E4vNQNosiN2uzF5oQSkQhenR7sEII66iC7jegDbmO_or-uwttoBMHXKDpBvKy3tt-Drerx-obJNBNYwB2ixSWnI/s6016/DSC_0040.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHbenaKGKTbMyxYykGrdQw2S2e_dnPovD1r9vHT4jNmtcpDXP8LJ7Nr-i6Hec0qw6_99WPxfg1z_nJG9b84F8a5m3Ksx5rZOIE-95E4vNQNosiN2uzF5oQSkQhenR7sEII66iC7jegDbmO_or-uwttoBMHXKDpBvKy3tt-Drerx-obJNBNYwB2ixSWnI/s16000/DSC_0040.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><h1 style="text-align: center;">TEGLIA DI PANE</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWekbTJykXfd1daZDBrXAOgI5DZ0LaSTQIopD33PIkSo1Qzr63nWLHcpmFYTQn7BbAPDTd8uz2jAv_PmXlkMD-ifL6cDJg0hn4YDFdWpqmQ_tyLaKMoIRqCDKsyL7ZdXyIw7nqtbTR5YT_A_cgMw9g0Df11J1UaZEikwofg3kOIUbBO-e5e57YwKPe8YQ/s6016/DSC_0039.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWekbTJykXfd1daZDBrXAOgI5DZ0LaSTQIopD33PIkSo1Qzr63nWLHcpmFYTQn7BbAPDTd8uz2jAv_PmXlkMD-ifL6cDJg0hn4YDFdWpqmQ_tyLaKMoIRqCDKsyL7ZdXyIw7nqtbTR5YT_A_cgMw9g0Df11J1UaZEikwofg3kOIUbBO-e5e57YwKPe8YQ/s16000/DSC_0039.JPG" /></a></div><div><br /></div><div><br /></div>x una teglia<div>10 paninetti</div><div>20 g emmentaler</div><div>4 fette prosciutto</div><div>1/2bicchiere latte</div><div>1 uovo</div><div>sale e pepe</div><div><br /></div><div>Spezzettare i paninetti con le mani e disporli nella teglia leggermente oliata.</div><div>In mezzo mettere il formaggio a pezzetti e il prosciutto.</div><div>A parte sbattere l'uovo con il latte, sale e pepe e versare sui paninetti.</div><div>Infornare a 180 gradi per circa 10 minuti.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxupi5wAhf85NDnhnOHL8roa17s_8U15NEjSxF1_AGrGd9VPh81_WR9aaBdwas_CexG0Cr4OdoEwNw-pFjHabG_Og_kY74ZvwZ2BVcAIFFUmjRgbKwZfAtCArx7pGP1v3hwqGbHfHCfmzOQu9zvITQhkLJSaSI3gz6GgaDxAoQ_blhI3WNK5rjum5H6WE/s6016/DSC_0033.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxupi5wAhf85NDnhnOHL8roa17s_8U15NEjSxF1_AGrGd9VPh81_WR9aaBdwas_CexG0Cr4OdoEwNw-pFjHabG_Og_kY74ZvwZ2BVcAIFFUmjRgbKwZfAtCArx7pGP1v3hwqGbHfHCfmzOQu9zvITQhkLJSaSI3gz6GgaDxAoQ_blhI3WNK5rjum5H6WE/s16000/DSC_0033.JPG" /></a></div><br /><p></p></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-52267276838782453372024-01-24T06:30:00.030+01:002024-01-24T06:30:00.243+01:00STRUDEL INTEGRALE CON NOCI E ZUCCA<p> Amo le torte salate e sicuramente non è un mistero per nesso: di questa ho amato l'impasto integrale e il ripieno particolare a base di noci e ricotta</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglntq2YIIrtmC_N1D1s-YHhOdRvj04Dv2pnnMnDryyq8ThmYmGgWr6IUXX7zxwbhCOCablveYMU91Lpctm_OjyjQNyh8627MnQ1F9B638h6h-jjtuWSQiW2RnCqjOGymtXlfaR7nLZpUehivXBvjQ3gqXlbPHFG7jwzCzzlGgfqh544spVBuaF-HNaaBU/s6016/DSC_0026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglntq2YIIrtmC_N1D1s-YHhOdRvj04Dv2pnnMnDryyq8ThmYmGgWr6IUXX7zxwbhCOCablveYMU91Lpctm_OjyjQNyh8627MnQ1F9B638h6h-jjtuWSQiW2RnCqjOGymtXlfaR7nLZpUehivXBvjQ3gqXlbPHFG7jwzCzzlGgfqh544spVBuaF-HNaaBU/s16000/DSC_0026.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><div>STRUDEL INTEGRALE CON NOCI E ZUCCA</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G55IODG4j3qNGp-HVZk4mHcphktvbpe_NcUeoDumgLwea0FgZE15306BEjMIx9x7_LKScPis7uSrbIPYIusoSghBZ0_VdEj5rkVQ__5zxk8n4yOqSa2nL3jwuU9CJ-3PGmLLk74kPE7FLgpj-IwhJnecMHU-Wi1NxOB79LYhx0z5ApN9AxZgng3RZAA/s6016/DSC_0024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G55IODG4j3qNGp-HVZk4mHcphktvbpe_NcUeoDumgLwea0FgZE15306BEjMIx9x7_LKScPis7uSrbIPYIusoSghBZ0_VdEj5rkVQ__5zxk8n4yOqSa2nL3jwuU9CJ-3PGmLLk74kPE7FLgpj-IwhJnecMHU-Wi1NxOB79LYhx0z5ApN9AxZgng3RZAA/s16000/DSC_0024.JPG" /></a></div><div><br /></div><div><br /></div>20 g crusca di avena<div>180 g farina integrale</div><div>50 g burro</div><div>200 g zucca pulita</div><div>1 cipolla</div><div>150 g ricotta</div><div>50 g noci</div><div>sale e olio</div><div><br /></div><div>Preparare l'impasto mettendo la farina con la crusca di avena nella planetaria.</div><div>Aggiungere il burro freddo e l'acqua pian piano regolandovi in modo da creare un impasto elastico ed omogeneo.</div><div>Formare un panetto avvolgerlo nella pellicola e lasciare riposare una ora.</div><div>Intanto pulire la zucca e tagliarla a pezzetti piccoli.</div><div>Pulire anche la cipolla e farla soffriggere in una pentola con un filo di olio.</div><div>Aggiungere la zucca e continuare la cottura con il coperchio finchè si ammorbidisce.</div><div>Frullare la ricotta con le noci.</div><div>Stendere l'impasto a forma di rettangolo.</div><div>Una metà dividerla a striscioline; nell'altra stendere la ricotta con le noci poi la zucca cotta.</div><div>Richiudere con le striscioline e infornare a 180 gradi per circa 20 minuti.</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk39fi7mIEmEnR3hAbANOev1i8KZz-x_Xu_fYQTkcDpBhPA3iw0mmx_9wWLoKYuUNOgNzuIOPPWTeyNbxdsWv2yVpyXxGpjp2YceSu91lg2WFAkEf03byVChyOjEUzEi7FWqN4kQq8Qro_XdwF-AhSt3RgjRz7tlIbcMUd5pgZWMyiIvKRmoWoAYAp-3w/s6016/DSC_0020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk39fi7mIEmEnR3hAbANOev1i8KZz-x_Xu_fYQTkcDpBhPA3iw0mmx_9wWLoKYuUNOgNzuIOPPWTeyNbxdsWv2yVpyXxGpjp2YceSu91lg2WFAkEf03byVChyOjEUzEi7FWqN4kQq8Qro_XdwF-AhSt3RgjRz7tlIbcMUd5pgZWMyiIvKRmoWoAYAp-3w/s16000/DSC_0020.JPG" /></a></div><br /><p></p></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.comtag:blogger.com,1999:blog-7269710929243854841.post-28450404785565933422024-01-22T06:30:00.044+01:002024-01-22T06:30:00.129+01:00TORTA DI MELE CARAMELLATE<div style="text-align: left;"> A chi non piacciono le torte di mele? io le trovo molto confortanti e perfetti per i risvegli lenti.<br />Per cui a mio avviso le ricette non sono mai abbastanza.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBWSta5nd5SoKqnH7JF6O7bXcDvFJpv0LPmQqmUT5mwLM1wUQa7yYIrkZlFRfo5464T6Wb03lyCuiRYdcvqnn2n02O_6IfapjRerbxgMOrzWl68HeDXz_o4js2Xzfrd3Bl6C1rgDpb6pGSor9VKGpaISJUc9FAawpy60Bj4INhitGH9WGT_qu9E4SQNU/s6016/DSC_0050.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBWSta5nd5SoKqnH7JF6O7bXcDvFJpv0LPmQqmUT5mwLM1wUQa7yYIrkZlFRfo5464T6Wb03lyCuiRYdcvqnn2n02O_6IfapjRerbxgMOrzWl68HeDXz_o4js2Xzfrd3Bl6C1rgDpb6pGSor9VKGpaISJUc9FAawpy60Bj4INhitGH9WGT_qu9E4SQNU/s16000/DSC_0050.JPG" /></a></div><div><br /></div><span><a name='more'></a></span><h1 style="text-align: center;">TORTA DI MELE CARAMELLATE</h1><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnJotgtmaOQ2RF7UW2jp54_0nyCiKmJ9w-HYZ60kUBIFf2-zqWwnBWV4KjRbkiaW3GDo4LDvJYd3fL-PjTskwEnweIAvLHUkVOYOawayv0X-MpjNf0hj-uK_aicJpibVcfDHLIz8oyyPk7PJOUc-jLskrbGvhmuSOIQOhDAGYVNMS32TpZhqId2xloj4/s6016/DSC_0049.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnJotgtmaOQ2RF7UW2jp54_0nyCiKmJ9w-HYZ60kUBIFf2-zqWwnBWV4KjRbkiaW3GDo4LDvJYd3fL-PjTskwEnweIAvLHUkVOYOawayv0X-MpjNf0hj-uK_aicJpibVcfDHLIz8oyyPk7PJOUc-jLskrbGvhmuSOIQOhDAGYVNMS32TpZhqId2xloj4/s16000/DSC_0049.JPG" /></a></div><div><br /></div><div><br /></div>2 mele belle grosse<div>60 g zucchero</div><div>cannella</div><div><br /></div><div>200 g farina</div><div>2 uova</div><div>80 ml olio di semi</div><div>180 g zucchero</div><div>1 bustina lievito</div><div>1 tazza latte</div><div><br /></div><div>pulire le mele tagliarle a cubetti.</div><div>In un pentolino aggiungere lo zucchero e la cannella, quando inizia a caramellarsi unire le mele e girare continuamente. Togliere dal fuoco e tenere da parte.</div><div><br /></div><div>nella planetaria montare le uova con lo zucchero e poi aggiungere l'olio e il latte.</div><div>Unire la farina setacciata con il lievito e amalgamare bene.</div><div>Prendere la tortiera, prima mettere un po' di mele poi il composto e per ultimo ancora le mele.</div><div>Infornare a 180 gradi per circa 25 minuti.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0qGzaITPkqGQGdoORutHrxVtIwhQcSTsMkkEVcwBHyig0z4xelamupZjamitdTi_I7j4J-EaVRUL-m9UQ31rm-cpCkiCqmKo-qU_PmErDATNMlOg0MuOWY74LaxDWYX-VGUZX51Krm5__FmsZqdxN5C84OhC1hhVoTWbjKdNMaEfb-UPFH5FnuMwGZI/s6016/DSC_0044.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0qGzaITPkqGQGdoORutHrxVtIwhQcSTsMkkEVcwBHyig0z4xelamupZjamitdTi_I7j4J-EaVRUL-m9UQ31rm-cpCkiCqmKo-qU_PmErDATNMlOg0MuOWY74LaxDWYX-VGUZX51Krm5__FmsZqdxN5C84OhC1hhVoTWbjKdNMaEfb-UPFH5FnuMwGZI/s16000/DSC_0044.JPG" /></a></div><br /><p></p></div>lucyhttp://www.blogger.com/profile/07319520072058198746noreply@blogger.com