tag:blogger.com,1999:blog-81818579279999754522024-03-19T13:19:01.972+01:00Ricette di cucina, chiacchiere e caffè a casa nostraAnonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-8181857927999975452.post-26660858592995096782015-05-01T20:05:00.002+02:002015-05-01T20:07:56.777+02:00BENVENUTI!<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Diceva
Honoré de Balzac che “Una notte d'amore è un libro letto in
meno”. Io rivolterei la frittata in questo modo “Un brutto libro
letto può farci perdere diverse belle notti d'amore”.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Per
questo, il “Club del libro e dello zucchero filato”, ha deciso di
non farvi più perdere notti d'amore inutilmente, condividendo con
tutti voi, opinioni, pensieri, impressioni etc... su libri letti,
riletti o in fase di lettura.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Senza
avere nessuna pretesa di “professionalità”, io e le altre
quattro componenti del club, avremo il piacere di confrontarci con
voi su quello che è il vasto mondo dei libri e della lettura.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Quindi
“Buona lettura a tutti” e alla prossima settimana con il primo
libro da commentare. Quale sarà? Lo saprete presto!</b></span></span></span></div>
<br />
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Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-64567295058167646082015-03-11T20:11:00.003+01:002015-05-01T23:25:17.848+02:00CALZONE CON MISTICANZA<br />
<div style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Ingredienti
(x 6 belle fette)</b></span></span></div>
<span style="font-size: large;"></span><br />
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>500
gr di pasta lievita</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>500
gr di misticanza</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>200
gr di pancetta</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>2
spicchi d’aglio</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Peperoncino</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Olio
evo</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Sale
fino</b></span></span></div>
<span style="font-size: large;">
</span><br />
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<div style="margin-bottom: 0cm;">
</div>
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</span><br />
<div style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>ESECUZIONE:</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: 0cm;">
</div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Come
prima cosa mondate e lavate bene la misticanza, non sarà una cosa
veloce in quanto in genere è un insieme di verdure abbastanza
terroso (pieno di terra ).</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Quando
l’avete pulita e lavata per bene, strizzatela e poi tagliatela un
pochino e ristrizzatela ancora.</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>In
una padellona, mettete a rosolare i due spicchi d’aglio insieme al
peperoncino (a piacere) e ad un paio di cucchiai di olio evo (extra
vergine oliva). Fate andare il fuoco dolcemente ed unite al soffritto
la verdura al momento giusto. Aggiungete un mestolo di acqua calda,
poco sale fino, coprite e fate cuocere (ma non stracuocere).</b></span></span></div>
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</span><br />
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<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>In
un’altra padellina fate rosolare per bene la pancetta, senza
aggiungere grasso.</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Stendete
la pasta lievita (che io in genere compero dal fornaio o al
supermercato) raggiungendo uno spessore a vostro piacimento. Più la
pasta sarà fina e più il calzone sarà croccante mentre viceversa
il calzone rimarrà più morbido.</b></span></span></div>
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</span><br />
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<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Unite
la pancetta rosolata (io consiglio di eliminare il grasso che si sarà
formato) alla verdura cotta (scolata se dovesse essere rimasto del
liquido di cottura) e distribuite il composto sulla pasta stesa e
chiudete bene i bordi (magari aiutatevi bagnandoli con poca acqua).</b></span></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<strong><span style="color: olive; font-family: Segoe Print; font-size: large;"></span></strong> </div>
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<div align="JUSTIFY" style="margin-bottom: 0cm;">
</div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Accendete
il forno e fatelo scaldare a 200 gradi circa.</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Prendete
la placca del forno ed ungetela con poco olio evo oppure, ancora
meglio, foderatela con della carta da forno e metteteci sopra il
calzone dando la forma che meglio vi viene.</b></span></span></div>
<span style="font-size: large;">
</span><br />
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<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Pennellate
la superficie del calzone con olio evo e fate dei buchini con i rebbi
di una forchetta.</b></span></span></div>
<span style="font-size: large;">
</span><br />
<span style="font-size: large;"></span><br />
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<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Infornate!
Il calzone sarò pronto quando la pasta risulterà ben dorata. E’
più buono mangiato tiepido che non molto caldo.</b></span></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<strong><span style="color: olive; font-family: Segoe Print; font-size: large;"></span></strong> </div>
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</div>
<span style="font-size: large;">
</span>Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-16369980153708856872015-03-11T20:02:00.001+01:002015-03-27T19:15:38.765+01:00LA MISTICANZA<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Misticanza!
E chi è romano o comunque laziale sa di cosa parlo. Erba stella ( o
minutina), ruchetta, crescione, pimpinella, lattuga di campo,
porchiacca (o portulaca o erba porcellana), raperonzoli, cicoria
selvatica, crespigno (songino), finocchietto selvatico, indivia, erba
noce (o erba San Pietro), caccialepre (o lattughino), ramolacci
(ravanelli selvatici), pepolina (santoreggia), cresta di gallo,
tarassaco (o dente di cane o pisciacane), cipiccia (cipollina
fresca), valeriana, cordone del frate, malva, orecchio d’asino (o
erba di San Lorenzo), Piattello e Cerfoglio.</b></span></span></div>
<span style="font-size: large;">
</span><br />
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<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Tutto
questo ben di Dio che varia a seconda della stagione sta nella
misticanza romana ed ora è il momento delle erbe migliori.</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Oggigiorno
non molto facile da reperire chi ha la fortuna di conoscere bene le
erbe può raccoglierla negli spazi puliti fuori dalle città. Io che
non ho questa fortuna, ogni tanto riesco a trovarla al mercato.</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Quella
classica, il top, si mangia cruda, condita con olio evo, aceto e
sale. Oppure si può insaporire con un pesto di alici sott’olio ed
aglio , come si fa con le puntarelle.</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: olive;"><span style="font-family: Segoe Print; font-size: large;"><b>Quella
meno “famosa” che si fa cotta, si ripassa in padella con aglio,
olio e peperoncino (senza farla sbollentare prima).</b></span></span></div>
<span style="font-size: large;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br />
<span style="font-size: large;">
</span></div>
<span style="font-size: large;">
</span>Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-80278945089978839432015-03-01T12:51:00.003+01:002015-03-01T12:51:42.728+01:00BOCCONCINI DI VITELLO ALLE VERDURE
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI:
(per 4 persone)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>500
gr di bocconcini di vitella tagliati piccoli</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
zucchine</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cipolle bianche</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>8
foglie di verza medie</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
spichio di aglio</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
bicchiere di brodo vegetale (anche fatto con del dado vegetale)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cucchiaino di curcuma</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cucchiaino di paprica forte</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>farina</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
bicchiere di vino rosso secco</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiaini di concentrato di pomodoro</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>olio
evo</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale
fino</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8igQDdMS7A0Fj4BNCVuJSAt-3meclGOprYXFEBChX3CaF_O-3hJLRQE-UEa6rXZVj4gcbMV2xaDSRZBbatimHutGH7pWUCiPfiovxhFPepmCLrpmHPSpX4Ls-YMuJqcNhyphenhyphen3_DbI7zOk/s1600/DSCN4603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8igQDdMS7A0Fj4BNCVuJSAt-3meclGOprYXFEBChX3CaF_O-3hJLRQE-UEa6rXZVj4gcbMV2xaDSRZBbatimHutGH7pWUCiPfiovxhFPepmCLrpmHPSpX4Ls-YMuJqcNhyphenhyphen3_DbI7zOk/s1600/DSCN4603.JPG" height="480" width="640" /></a></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mondate,
lavate e tagliate la verza a striscioline. Pulite le zucchine e
tagliatele a cubetti piccoli eliminando la parte bianca (se volete
dare allo spezzatino un sapore più deciso, potete utilizzare un
peperone tagliato a cubetti al posto delle zucchine).</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Tritate
insieme, finemente, cipolla ed aglio.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una padella grande mettete tutte le verdure che andranno stufate
insieme ad un cucchiaio di olio evo, il brodo caldo, la curcuma, la
paprica, il concentrato di pomodoro ed un poco di sale fino.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Coprite
e fate stufare.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Intanto
che le verdure stanno cuocendo, infarinate leggermente la carne e
mettetela a rosolare, in una padella, con olio evo. </b></span></span></span>
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Quando
il brodo delle verdure si sarà asciugato, aggiungete il vino
precedentemente riscaldato, fate evapore per bene e poi aggiungete
alle verdure la carne rosolata e completamente asciugata dall'olio.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Fate
insaporire per 5 minuti.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c5000b;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
la parte liquida dello stufato di verdure non dovesse bastare per
insaporire la carne, aggiungete del brodo vegetale caldo durante la
cottura. Aggiustate di sale prima di terminare la cottura.</b></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-40223798211371238002015-02-28T20:23:00.000+01:002015-02-28T20:23:32.167+01:00ACETOAnonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-21620564844532997362015-02-08T22:03:00.004+01:002015-02-08T22:03:38.695+01:00RISOTTO CON ZUCCHINE E CAVOLO NERO
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(per 4 porzioni)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUnA4njK8jOMKibf79pCNS1Bi8N6WZP34Qtio7-Tw7DreEqsA8k0b6x7GNXwic4YXhMxT4tlvQPR1x5ZfsxdVi7QWyiiPe1IYY1rGzGavYrAxfqWQZAMg9SLwFH7ooopBT4utFdaFoUE/s1600/DSCN4420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUnA4njK8jOMKibf79pCNS1Bi8N6WZP34Qtio7-Tw7DreEqsA8k0b6x7GNXwic4YXhMxT4tlvQPR1x5ZfsxdVi7QWyiiPe1IYY1rGzGavYrAxfqWQZAMg9SLwFH7ooopBT4utFdaFoUE/s1600/DSCN4420.JPG" height="480" width="640" /></a></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>9
manciate di riso arborio</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"> <span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
litro circa di brodo vegetale</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cipolla rossa</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
zucchine</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
mazzetto di cavolo nero</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>50
gr di ricotta di mucca</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiai di parmigiano grattugiato</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cucchiaino di curcuma</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
bustina di zafferano</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Olio
evo </b></span></span></span>
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale
fino</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<br />
<br />
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Come
prima cosa mettiamo a scaldare il brodo vegetale. Cerchiamo di usare
un brodo vegetale “fatto in casa”, e solo se proprio non è
possibile usiamo un brodo preparato con un dado vegetale tipo
Dialbrodo.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Messo
a scaldare il brodo, tritiamo finemente la cipolla, e mettiamola a
stufare in una casseruola capiente insieme ad un paio di cucchiai di
olio evo e ad un bicchiere di brodo.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Intanto
che la cipolla si cuoce, mondiamo le zucchine e il cavolo nero.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Alle
zucchine togliamo la parte bianca e tagliamole a dadini, il cavolo
nero invece, tritiamolo finemente. </b></span></span></span>
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Quando
la cipolla sarà diventata bella morbida, uniamo il riso nella
casseruola, mescoliamo, senza unire brodo, per un paio di minuti e
poi niziamo la cottura del riso aggiungendo, poco per volta, il brodo
bollente.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Il
brodo andrà aggiunto ogni volta che il riso si troverà “a secco”.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>A
5 minuti da fine cottura, sciogliamo lo zafferano e la curcuma in
poco brodo caldo ed aggiungiamo le due spezie al riso insieme ai
cubetti di zucchine ed il cavolo nero. </b></span></span></span>
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mescoliamo
per bene, controllando anche la sapidità della preparazione.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Portiamo
a fine cottura e mantechiamo con la ricotta ed il parmigiano.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-21431167021871963192015-01-20T22:47:00.001+01:002015-01-20T22:47:11.394+01:00NAIL "GOCCE D'ACQUA"
<br />
<div style="margin-bottom: 0cm;">
<span style="font-size: medium;"><span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>La
scorsa mattina lavori di giardinaggio a casa Cinzia!!! Chiaramente
mi sono rovinata la manicure brillantinata che avevo fatto la scorsa
settimana </b></span></span></span><span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b></b></span></span></span><span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>
…………… poco male!!! Ne ho approfittato per provare le unghie
effetto “gocce d’acqua” che mi attirava da molto ma non avevo
mai trovato il tempo di fare.</b></span></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Vediamo
come si fa?</b></span></span></span></div>
<br />
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Materiale
occorrente:</b></span></span></span></div>
<br />
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>smalto
base trasparente</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
smalti di colore differente ma della stessa tonalità (io ho usato
due viola)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
smalto opacizzante</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
smalto trasparente effetto gel</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
crema mani</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
limetta per unghie</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
dot (o uno stuzzicadente)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6naBCqlN7dByVfh1DPaVvhLkhpm9wR4yUdHSw_lIF6GlJ___OKjPIw7M8QnAvoQaBkfICkKKU9WZgbukM2OqrkFcGFg1Oe66it75Le38An52z2RpCo4hfbsHCUQBzsX1Azo2L-1IMCNw/s1600/DSCN4296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6naBCqlN7dByVfh1DPaVvhLkhpm9wR4yUdHSw_lIF6GlJ___OKjPIw7M8QnAvoQaBkfICkKKU9WZgbukM2OqrkFcGFg1Oe66it75Le38An52z2RpCo4hfbsHCUQBzsX1Azo2L-1IMCNw/s1600/DSCN4296.JPG" height="240" width="320" /></a></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"> <span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Come
prima cosa io ho dato una sistematina alle unghie. Dopo la limatura,
ho massaggiato le mani con una crema idratante.
</b></span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9A-60z7c0U_iFl8ZJD1PTs7WpNjiWMqJKdcZjsussSEB7DuNNbLj5qqTAKhQMstNEqr73rez5FqXdXKH2TP_Gf2SuSa_A8swOFqB2WCwSShN6h3SCXBSpfhTUHgSOTs9K30DKX07Z6A/s1600/DSCN4308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9A-60z7c0U_iFl8ZJD1PTs7WpNjiWMqJKdcZjsussSEB7DuNNbLj5qqTAKhQMstNEqr73rez5FqXdXKH2TP_Gf2SuSa_A8swOFqB2WCwSShN6h3SCXBSpfhTUHgSOTs9K30DKX07Z6A/s1600/DSCN4308.JPG" height="240" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Dopo
avere fatto ben assorbire la crema, ho eliminato l’eccesso con una
salviettina, asciugaando per bene le unghie che non devono rimanere grasse altrimenti lo smalto non aderisce bene.</b></span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ho
poi passato una base rinforzante ed ho lasciato asciugare per bene.</b></span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoO4_coKhCR4-nqoO9HGGXITMtw1ki8JJZxW4SMWp3f3c6IN2bhsHMZ1QGdeiHNtPbxXCUQ382cwdIYc7WHVO0iKXUwqR2yDb9deHMnExYqPVoav-0IuGONvjiIcDiAmI5e3t0P0beS8/s1600/DSCN4300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoO4_coKhCR4-nqoO9HGGXITMtw1ki8JJZxW4SMWp3f3c6IN2bhsHMZ1QGdeiHNtPbxXCUQ382cwdIYc7WHVO0iKXUwqR2yDb9deHMnExYqPVoav-0IuGONvjiIcDiAmI5e3t0P0beS8/s1600/DSCN4300.JPG" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3muyPwzLTi5kUCDUZJtcBY-4sTzKSp4wi5ePmVKfjrP9popcJ53CIj-QopJmryiopXPZfIBPhie1wqeeyEztFL_DEwR6AJAKjp_Jeja10LN3txV4r-qR15j_WkP8R589nnvWefBkusc/s1600/DSCN4310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3muyPwzLTi5kUCDUZJtcBY-4sTzKSp4wi5ePmVKfjrP9popcJ53CIj-QopJmryiopXPZfIBPhie1wqeeyEztFL_DEwR6AJAKjp_Jeja10LN3txV4r-qR15j_WkP8R589nnvWefBkusc/s1600/DSCN4310.JPG" height="240" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Dopo
la base ho iniziato con gli smalti, alternandone i colori sulle dita
(chiaramente si può usare anche un solo colore per tutta la mano).</b></span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Gli
smalti colorati vanno passati per due volte.</b></span></span></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNndcrR-05ZvBi7qhEa1pFZPaSFcMIew8xl0jGt4oFBX97IUsDsfSjKRy9Oya9aqvux1AM1S_gULc33zmmE7mOs3oROpMnZbHIkBP_bQLzAKbz68_6l6EEWufDuTwHg6_nJLk57FiOn0/s1600/DSCN4299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNndcrR-05ZvBi7qhEa1pFZPaSFcMIew8xl0jGt4oFBX97IUsDsfSjKRy9Oya9aqvux1AM1S_gULc33zmmE7mOs3oROpMnZbHIkBP_bQLzAKbz68_6l6EEWufDuTwHg6_nJLk57FiOn0/s1600/DSCN4299.JPG" height="320" width="240" /></a></div>
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<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Dopo
averlo fatti asciugare per bene, ho passato sopra al colore lo smalto
mat, per creare l’effetto opaco che poi darà</b></span></span></span><div class="separator" style="clear: both; text-align: center;">
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GVvqZJKDvV4foRYEL_S-GvP79jVQGhhoFF4gTYMhdnzcxSFnwJiVF2Mk0w5EXyz_KpP2CyvTJuM0HreHq291Bq6d6GPGsVzFnFbcJ7Aia7nykjlo8DSyfpZZEF-WB71Z-RPbDxruWWg/s1600/DSCN4301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GVvqZJKDvV4foRYEL_S-GvP79jVQGhhoFF4gTYMhdnzcxSFnwJiVF2Mk0w5EXyz_KpP2CyvTJuM0HreHq291Bq6d6GPGsVzFnFbcJ7Aia7nykjlo8DSyfpZZEF-WB71Z-RPbDxruWWg/s1600/DSCN4301.JPG" height="320" width="240" /></a></b></span></span></span></div>
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b> </b></span></span></span><br />
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<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqp8xPuYi1uU0ViaiggJwEU1slVBOZLBYXh_j9nIw_aEn_koh2zkPzHuA6U-yInnePKH2nqN9ySs4ylT8F_sdouIA7lL5tFLwTJJnfF-ad0mPYK5ZYRJWUs1yrRB59AlOp3UgWaRClZ2I/s1600/DSCN4320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqp8xPuYi1uU0ViaiggJwEU1slVBOZLBYXh_j9nIw_aEn_koh2zkPzHuA6U-yInnePKH2nqN9ySs4ylT8F_sdouIA7lL5tFLwTJJnfF-ad0mPYK5ZYRJWUs1yrRB59AlOp3UgWaRClZ2I/s1600/DSCN4320.JPG" height="240" width="320" /></a></b></span></span></span></div>
<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b> la possibilità alle
goccioline di risaltare sull’unghia.</b></span></span></span><br />
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<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Fatto
questo, con un dot, ho prelevato lo smalto effetto gel ed ho creato
sull’unghia delle piccole goccioline.</b></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzCrhIl2SE4rXl0C4XRcQ7zfjaQLyspXNrwUbYzFhDH63exaIQIg4kPz5hMbkfCSvKrHfCpkGgbgbLgiLXLSYGcP0CGjSTuT648vTJz32LHaCjJFx0m-9UzZGlMwM49KKcMx0b_B4tqE/s1600/DSCN4305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzCrhIl2SE4rXl0C4XRcQ7zfjaQLyspXNrwUbYzFhDH63exaIQIg4kPz5hMbkfCSvKrHfCpkGgbgbLgiLXLSYGcP0CGjSTuT648vTJz32LHaCjJFx0m-9UzZGlMwM49KKcMx0b_B4tqE/s1600/DSCN4305.JPG" height="240" width="320" /></a></div>
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<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>La
manicure effetto acqua è completata.</b></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEDMuILNNSU0GzE1U_HOBYaHc5O5ex0rA3EtzKWSGT18CXxuwUXPRHQOfdkur0EatNV0i8Y1rwHkUzPxWDjierxhx__xHxkEORfoE4Rkfre1LrmvgNC57JG7eRSs1C37bk7aCNFlsX4s/s1600/DSCN4329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEDMuILNNSU0GzE1U_HOBYaHc5O5ex0rA3EtzKWSGT18CXxuwUXPRHQOfdkur0EatNV0i8Y1rwHkUzPxWDjierxhx__xHxkEORfoE4Rkfre1LrmvgNC57JG7eRSs1C37bk7aCNFlsX4s/s1600/DSCN4329.JPG" height="240" width="320" /></a></div>
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<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b></b></span></span></span> </div>
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<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Io
dico sempre di trovarsi qualche cosa da fare, che implichi poco l’uso
delle mani, tra una asciugatura di smalto e l’altra, altrimenti ci
si annoia, si cerca di accorciare il tempo di asciugatura e le cose
vengono fuori mal fatte.</b></span></span></span></div>
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<span style="font-size: medium;"><span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Io
mi sono presa il mio tempo vedendo un film in tv, ma si può ascoltare della musica, leggere qualcosa e gironzolare per il web. Però non bisogna avere fretta. </b></span></span></span><span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b></b></span></span></span></span></div>
<span style="font-size: medium;"><span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Questo tipo di nail è veramente molto facile da fare ed anche molto suggestiva, solo che l’effetto
goccia tende a scomparire presto, in quanto lo smalto trasparente
effetto gel tende ad appiattirsi </b></span></span></span><span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b></b></span></span></span></span><br />
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<span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Grazie a chiunque di voi conosce qualche trucchetto per ovviare a questo problema e sarà cosi carina di farcelo sapere ;-)</b></span></span></span></div>
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<span style="font-size: medium;"><span style="color: #9966cc;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b></b></span></span></span></span> </div>
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Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-48584587710024378082015-01-19T22:48:00.001+01:002015-01-19T22:48:05.225+01:00Zuppa TUTTASALUTE<span class="userContent"></span><div class="text_exposed_root text_exposed">
<span class="userContent"><span style="color: #274e13;"><strong><br /> <em>Ingredienti (per 4/6 porzioni) :</em></strong></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FhnP5AvqKWY2_BmW3Tex3wogrtxRPCi2skh4mT7qAV9DjD4Kf7FoQhw09zafLniioLv62ZWN3LIlIKFCM71FaSnLUMBYHrfeDAOMNDNACRS1mgglzSrRgrXa-sCgbFMWfnTLa469uEE/s1600/DSCN4235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FhnP5AvqKWY2_BmW3Tex3wogrtxRPCi2skh4mT7qAV9DjD4Kf7FoQhw09zafLniioLv62ZWN3LIlIKFCM71FaSnLUMBYHrfeDAOMNDNACRS1mgglzSrRgrXa-sCgbFMWfnTLa469uEE/s1600/DSCN4235.JPG" height="240" width="320" /></a></div>
</em><div class="text_exposed_root text_exposed">
<span style="color: #274e13;"><strong><br /><em> 1 piccola porzione di Cavolfiore bianco e anche verde<br /> qualche foglia di Cavolo nero<br /> qualche foglia di Cavolo cinese<br /> 1 piccola porzion</em></strong></span><span class="text_exposed_show"><span style="color: #274e13;"><strong><em>e di Broccolo romano<br /> 1 piccola porzione di Broccoletti siciliani<br /> 1 piccola porzione di Verza<br /> 1 Rapa bianca<br /> 1 Carota<br /> 1 piccola porzione di Cavolo cappuccio bianco e rosso<br /> 1 patata<br /> 1 cipolla bianca<br /> 2 cucchiaini concentrato di pomodoro<br /> 1 spicchio di aglio<br /> 1/2 cucchiaino di curcuma<br /> 1 cucchiaino dado vegetale<br /> 1 rametto di rosmarino<br /> 2 cucchiai di olio evo<br /> poco sale<br /> crostini</em></strong></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDg0kbFlvfvs-OSvnWlMfZgjqIagbsTSIRhZdwjWI_zy_5vBsedldA8h_RqHgwNseI9H7RjTH6I9VfcaGBdKhB3GmiDFxnCLNlUsamcWFrJ1Hl9sVdRTWzxJR1Z8IbJRXzJjt4V9bKiZ8/s1600/DSCN4237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDg0kbFlvfvs-OSvnWlMfZgjqIagbsTSIRhZdwjWI_zy_5vBsedldA8h_RqHgwNseI9H7RjTH6I9VfcaGBdKhB3GmiDFxnCLNlUsamcWFrJ1Hl9sVdRTWzxJR1Z8IbJRXzJjt4V9bKiZ8/s1600/DSCN4237.JPG" height="320" width="240" /></a></div>
<span class="text_exposed_show"><span style="color: #274e13;"><strong><em><br /> ESECUZIONE:<br /> Mondare e lavare tutte le verdure. Tagliarle a pezzettoni e metterle in una pentola capiente insieme al rosmarino, al pomodoro, all’olio, curcuma, dado vegetale e poco sale. Coprite con acqua, portate a cottura e fate raggiugere la consistenza da voi desiderata. Togliete poi il rametto di rosmarino e frullate il tutto con un frullatore ad immersione ( o altro tipo di frullatore).<br /> Completate il piatto con dei crostini (fritti o al forno), con dell’altro olio evo e magari anche con un po’ di parmigiano o pecorino.<br /> Potrete constatare che l’aggiunta del rosmarino, oltre a dare un buonissimo sapore alla minestra, farà si che la casa non si riempia del caratteristico odore di cavoli.</em></strong></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfkS4bFEe5ZYeUHtZLhyphenhyphenRLwyieeUisCma4POoSEdL39bBwzQHYaLxZg2e4IR7mGLcEqPCt_fnrPkHGuEGib99bJKpxQntuVFDm-EE1dKoxgZ6-GUF0Qg1-IAncoXfhklbycH7ZWb5KqI/s1600/DSCN4238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfkS4bFEe5ZYeUHtZLhyphenhyphenRLwyieeUisCma4POoSEdL39bBwzQHYaLxZg2e4IR7mGLcEqPCt_fnrPkHGuEGib99bJKpxQntuVFDm-EE1dKoxgZ6-GUF0Qg1-IAncoXfhklbycH7ZWb5KqI/s1600/DSCN4238.JPG" height="240" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-64397563553573988972014-11-02T19:42:00.000+01:002014-11-02T19:42:35.810+01:00PIZZA FRITTA RIPIENA
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTfHVWY7ka-YK3BMVN-MJsVq2leUAVTGt4bZM_tf2JP9rIiPmXsnQTGH1hAEw485luENZJDxR8UC6_pLbGWY_XU-sGlL3bnBHyYarA5ueVwZJGhyphenhyphenR7Tac0sSuevao9yqj6Sypp7AW_N8/s1600/DSCN3488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTfHVWY7ka-YK3BMVN-MJsVq2leUAVTGt4bZM_tf2JP9rIiPmXsnQTGH1hAEw485luENZJDxR8UC6_pLbGWY_XU-sGlL3bnBHyYarA5ueVwZJGhyphenhyphenR7Tac0sSuevao9yqj6Sypp7AW_N8/s1600/DSCN3488.JPG" height="240" width="320" /></a></div>
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<span style="color: #4c1900;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(per 4/6 persone)<br />1 kg di pasta lievita<br />200 gr di mortadella
tagliata fine<br />1 mozzarella<br />olio di semi</b></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5b9MNg6Je47533ndWoiXBYiJeNyYHbd-qRMEt4rkG-js3A7nhs_SDI2tHJhCTy6c92hY9mrxrWhzxz7qjJriBMA5vRpHWQwh1FWincj8AQ4OiJFzuRBeRkMnTyvKYlUAhgRU-P5SMw8/s1600/DSCN3492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5b9MNg6Je47533ndWoiXBYiJeNyYHbd-qRMEt4rkG-js3A7nhs_SDI2tHJhCTy6c92hY9mrxrWhzxz7qjJriBMA5vRpHWQwh1FWincj8AQ4OiJFzuRBeRkMnTyvKYlUAhgRU-P5SMw8/s1600/DSCN3492.JPG" height="240" width="320" /></a></div>
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<span style="color: #4c1900;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b><br />ESECUZIONE:<br />stendete
la pasta lievita e tagliatela a grandi rombi o a mezza luna.<br />Friggete
questi rombi in olio ben caldo.<br />Asciugateli bene dall'olio e
fateli intiepidire.<br />A questo punto apriteli e faciteli con la
mortadella e una fettina di mozzarella. Mettete la pizza fritta
farcita in una teglia che porrete in forno caldo fino a scioglimento
della mozzarella.<br />BUON APPETITO!<br />PS: chiaramente la pasta
lievita si può fare anche in casa! </b></span></span></span></div>
<div style="margin-bottom: 0cm;">
<strong><span style="color: #4c1900; font-family: Segoe Print;">I vegetariani potrannno sostituire la mortadella con della verdura ripassata in padella</span></strong>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaA6X7kAADjEon6Q9pEC21BXQZD-ZcLmXyUsTzIT_xSHNGNuW3smrhR5EUQEotJT_ZZxnFegg01eGf4Sv_CgCuxXtnFz8nzSesyRiUF9rCBLhAuXF21O-vf6OBaSo1sV0IP4j35yzcySI/s1600/DSCN3493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaA6X7kAADjEon6Q9pEC21BXQZD-ZcLmXyUsTzIT_xSHNGNuW3smrhR5EUQEotJT_ZZxnFegg01eGf4Sv_CgCuxXtnFz8nzSesyRiUF9rCBLhAuXF21O-vf6OBaSo1sV0IP4j35yzcySI/s1600/DSCN3493.JPG" height="240" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-82020882100418248342014-10-12T22:04:00.003+02:002014-10-12T22:04:45.086+02:00PENNE MILLE SAPORI
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #ff420e;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(x 4 persone)<br /><br />400 gr di penne <br />1/2 barattolo di passata di
pomodoro (o la stessa quantità di pomodoro fresco)...<br />2 spicchi
di aglio<br />4 cucchiai di olio evo<br />alloro secco (un pizzico)<br />erba
cipollina secca (un pizzico)<br />origano secco (un pizzico)<br />rosmarino
secco (un pizzico)<br />curcuma (una punta di cucchiaino)<br />noce
moscata (un mini pizzico)<br />1 peperoncino<br />cannella in polvere (un
mini pizzico)<br />basilico secco (un pizzico)<br />salvia secca (un
pizzico)<br />aneto secco (un pizzico)<br />finocchio secco (un
seme)<br />maggiorana secca (un pizzico)<br />timo secco (un
pizzico)<br />sale fino</b></span></span></span></div>
<br />
<strong><span style="color: #ff420e; font-family: Segoe Print;"></span></strong><br />
<strong><span style="color: #ff420e; font-family: Segoe Print;"></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwdJcSFNc6jMN8rKK4H1jJO13IVtqH25ADRrBTwk-BMFcw0XSJml8XAEDmm1Pt4nmcUhb0pJdV6Qwcr1-fkai0Ql1Jh7b6ISlOxLEdCTQAEsrunTFpAxGtEvCsxH7qIEBAlIufcUoz2U/s1600/DSCN3331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwdJcSFNc6jMN8rKK4H1jJO13IVtqH25ADRrBTwk-BMFcw0XSJml8XAEDmm1Pt4nmcUhb0pJdV6Qwcr1-fkai0Ql1Jh7b6ISlOxLEdCTQAEsrunTFpAxGtEvCsxH7qIEBAlIufcUoz2U/s1600/DSCN3331.JPG" height="240" width="320" /></a></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #ff420e;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b><br />ESECUZIONE:<br /><br />In una grande padella
(dove poi potrete salare la pasta), mettete l'olio e l'aglio ben
tritato. Intanto che l'aglio rosola piano piano, mettete tutti gli
aromi in un mortaio e pestate ben bene il tutto.<br />Quando l'aglio
sarà rosolato, aggiungete il pomodoro, 1 biccchiere di acqua calda,
sale fino q.b. e fate cuocere circa 5 minuti.<br />Aggiungete poi il
pestato di aromi e portate a fine cottura il sugo.<br />Condite le
penne con questo sugo, aggiungendole direttamente nella padella e
saltandole un poco.</b></span></span></span></div>
<br />
<div align="CENTER" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-89498918449584150972014-08-29T13:41:00.000+02:002015-03-27T19:19:44.279+01:00MERLUZZO FRITTO E RISOTTO ALLA SALVIA E ZAFFERANO<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(per 2 o 4 persone):</b></span></span></span></div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<strong><span style="color: #6b0094; font-family: Segoe Print;"></span></strong> </div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<strong><span style="color: #6b0094; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhMtQIPmlI-VdIpY_-IT0JF3Kyem6PxeJDzCD3Cqk6C61SK8SaYagIKyh8qHe7XLzugJfFabdT0SnUnTb6QpsMCoMDy0MKVbaYV_ySSqpzPNdk_BDaF8tvIrWhotq3VqolfrWCvUoBQc/s1600/DSCN2575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhMtQIPmlI-VdIpY_-IT0JF3Kyem6PxeJDzCD3Cqk6C61SK8SaYagIKyh8qHe7XLzugJfFabdT0SnUnTb6QpsMCoMDy0MKVbaYV_ySSqpzPNdk_BDaF8tvIrWhotq3VqolfrWCvUoBQc/s1600/DSCN2575.JPG" height="240" width="320" /></a></div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
</div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>PER
I FILETTI DI PESCE</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>4
filetti di merluzzo</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>farina
bianca</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
uova grandi</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>abbondante
pangrattato a grana grossa</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cucchiaino curcuma</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>noce
moscata</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cucchiaino aglio in polvere</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cucchiaino paprica dolce</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale
fino</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
rametti di rosmarino fresco</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>una
manciata di parmigiano grattugiato</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>4
spicchi di limone</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>olio
di semi</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>maionese
(se possibile al lime)</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>PER
IL RISOTTO:</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>5
pugni di riso integrale</b></span></span></span></div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<strong><span style="color: #6b0094; font-family: Segoe Print;">1/2 cucchiaino di zafferano</span></strong></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>3
foglie di salvia fresca</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cucchiaino di burro</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cipolla bianca</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
bicchiere vino bianco secco</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>brodo
vegetale</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>olio
evo</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>¼
di peperoncino</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>I
filetti di merluzzo ce li possiamo far preparare dal nostro
pescivendolo di fiducia, e dovranno essere belli cicciosi (erti) ;-)</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
alternativa possiamo usare quelli congelati facendoli però
scongelare prima della frittura.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mettiamo,
come prima cosa, a scaldare, piano piano, il brodo vegetale per
cuocere il risotto. Se non abbiamo a disposizione del brodo vegetale
fresco possiamo prepararlo usando un dado vegatale granulare tipo
Dialbrodo (anche se il risultato non sarà lo stesso).</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Intanto
che il brodo si scalda procediamo preparando le panature.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
un piatto mettiamo la farina, in un altro le uova leggermente battute
insieme ad un pizzico di sale, ed in un altro ancora mettiamo il
pangrattato insieme alla curcuma, aglio, paprica, una grattatina di
noce moscata, la manciata di parmigiano.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Un
consiglio, usiamo piatti di carta per le panature, così non avremo
troppi piatti da lavare.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Passiamo
I filetti prima nella farina (togliendone l'eccesso), poi nell'uovo e
poi nel composto del pangrattato, facendolo aderire per bene.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mettetiamo
I filetti in frigo ed iniziamo a preparare il risotto.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Tagliamo
finemente la cipolla e mettiamola a stufare insieme a 2 cucchiai di
olio evo e l'acqua.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Quando
la cipolla si sarà ammorbidita aggiungiamo il riso, facciamo
assorbire il condimento e poi sfumiamo con il vino (tiepido è
meglio).</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Sfumato
il vino iniziamo la cottura del riso così come di consueto, ossia
aggiungendo un mestolo di brodo alla volta ed aggiungendo un altro
mestolo solo quando il primo sarà ben assorbito.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ricordiamoci
di mescolare sempre.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Volevo
far presente che il riso integrale ha bisogno di circa 40 minuti per
arrivare a cottura, ma in commercio si trovano dei risi integrali
(però sono parbolied) che cuociono in 20 minuti circa. Decidete voi
cosa usare tenendo presente che il riso parboiled non è molto
indicato per fare Il risotto (perlomeno così penso io).</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Quando
mancheranno una decina di minuti a fine cottura del riso
controlliamo la sua sapidità e se del caso aggiungiamo sale fino,
uniamo a quasto punto lo zafferano prima sciolto in poca acqua calda.</b></span></span></span></div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ora mettiamo a scaldare abbondante olio in una padella e quando
l'olio sarà ben caldo mettiamo a cuocere I filetti di pesce insieme
ai due rametti di rosmarino.</b></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RuxZArMqjn0-iG9hIt2rkIetb2Nskd2J2Id7TNS1rNPsjVA6jFyRQV6Ske2KI0IyrHDAnbuq3ql7ZJzjBhQ-9rn8aw2-CPjG1D9kcnpKN69tiUbNJtXIRywZYB6K84uzWNyKrNsOdSM/s1600/DSCN2569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RuxZArMqjn0-iG9hIt2rkIetb2Nskd2J2Id7TNS1rNPsjVA6jFyRQV6Ske2KI0IyrHDAnbuq3ql7ZJzjBhQ-9rn8aw2-CPjG1D9kcnpKN69tiUbNJtXIRywZYB6K84uzWNyKrNsOdSM/s1600/DSCN2569.JPG" height="240" width="320" /></a></div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
</div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Scoliamo
per bene il pesce dall'olio.</b></span></span></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs332jc6E85F1AyVbusUv8iSE4hzrTG1U7ksvRKNA9XkJXu_DuY0j0pdodoDGBmr7CmlW5p3rcKBoIlTPKxxXVvD4VIiCLuJjrBHyDKsWshyphenhyphenge6Dkd2__Qbya1P4nqOUuj3yMPXKoIM1U/s1600/DSCN2572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs332jc6E85F1AyVbusUv8iSE4hzrTG1U7ksvRKNA9XkJXu_DuY0j0pdodoDGBmr7CmlW5p3rcKBoIlTPKxxXVvD4VIiCLuJjrBHyDKsWshyphenhyphenge6Dkd2__Qbya1P4nqOUuj3yMPXKoIM1U/s1600/DSCN2572.JPG" height="240" width="320" /></a></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"> <span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mantechiamo
il risotto oramai cotto (a fuoco spento) con il burro, il peperoncino
e la salvia finemente tritata.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Componiamo
il piatto con la metà del risotto, due filetti di pesce, il limone
ed un poco di salsa maionese.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
potete, preparate voi stessi la maionese, ed invece del limone usate
il lime. Darà una freschezza particolare al piatto.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #6b0094;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
il pasto prevede altre portate, le quantità andranno bene anche per
4 persone.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br /></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-28335827330102417442014-08-28T12:29:00.000+02:002015-03-27T19:27:42.961+01:00PANINO ALL'AMERICANA<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(per un panino):</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
panino per hot dog (o 1 baguette piccola)</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
wurstel piccoli</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cipolla bianca piccola</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
fungo champignon (solo la parte superiore)</b></span></span></span></div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
sottiletta</b></span></span></span></div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>tabasco</b></span></span></span></div>
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<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>senape</b></span></span></span></div>
<br />
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>olio
evo</b></span></span></span></div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale
fino</b></span></span></span></div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Come
prima cosa puliamo e tagliamo la cipolla con la mandolina, mettiamola
a cuocere in una padella con 1 cucchiaio di olio evo, ½ bicchiere di
acqua ed un pizzico di sale.</b></span></span></span></div>
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<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Cuociamola
a fuoco lento. A me piace leggermente bruciacchiata ma voi non fatelo
che non è per nulla sano :-)</b></span></span></span></div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Intanto
che la cipolla va, puliamo ed affettiamo il fungo che andrò cotto in
un'altra padella insieme a 2 cucchiaini di olio evo ed un pizzico di
sale.</b></span></span></span></div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>A
cotture ultimate usiamo le due padelle (senza pulirle) una per
tostare la parte interna del pane e l'altra per abbrustolire I
wurstel tagliati in due (non aggiungete grassi)</b></span></span></span></div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Assembliamo
ora il panino.</b></span></span></span></div>
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<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mettiamo
in una fetta di pane del tabasco. Se non vi piace il tabasco potete
sostituirlo con un velo di ketchup.</b></span></span></span></div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Sopra
al lato di pane col tabasco vanno messi I wurstel che a loro volta
andranno spalmati di senape.</b></span></span></span></div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Sopra
a tutto andrà la cipolla, sopra ancora il formaggio e per finire il
fungo.</b></span></span></span></div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>I
più golosi potranno mettere sopra al fungo del bacon grigliato.</b></span></span></span></div>
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<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mettiamo
il panino in padella a fuoco basso tenendo chiuso con un coperchio in
modo di far fondere il formaggio.</b></span></span></span></div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
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</div>
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<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
vogliamo possiamo anche girare il panino in modo da tostare anche la
parte superiore.</b></span></span></span></div>
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<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #7e0021;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Il
panino è pronto!</b></span></span></span></div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;">PS: Non dimenticatevi il cappello da panino :-)</span></strong></div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
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<strong><span style="color: #7e0021; font-family: Segoe Print;"></span></strong> </div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-37803404051796156602014-08-25T14:35:00.001+02:002014-08-25T14:35:04.002+02:00ZUPPETTA DI VERDURE, UOVA E FORMAGGIO CON BISCOTTI ALLE ERBETTE
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
per la minestra (4 porzioni)</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
patate medie</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cipolle bianche medie</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
carota piccola</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>100
gr groviera grattugiato</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
tuorli</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>dado
vegetale granulare (tipo dialbrodo)</b></span></span></span></div>
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<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>poco
latte </b></span></span></span>
</div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>pepe
nero</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>noce
moscata</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>olio
evo</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale
fino (all'occorrenza)</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
per I biscotti (circa 15)</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>75
gr farina 00</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>40
gr burro</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>poco
latte</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>3
foglie fresche di salvia</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>10
aghi di rosmarino fresco</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>¼
di cucchiaino di peperoncino in polvere</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale
fino</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewa9SU41gEHxM9q_SYSD_1AgNcUiQcLrOCjBxMmx9WpJ8CwrDCEioBVRnpbUleIB2Bl10_z4ljXZZc0s2qAnJXC10-EmkId0Re9ab58C_QwB4n0rZoyX4r5r4swovqZsc6tGjoluR-AM/s1600/DSCN2761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewa9SU41gEHxM9q_SYSD_1AgNcUiQcLrOCjBxMmx9WpJ8CwrDCEioBVRnpbUleIB2Bl10_z4ljXZZc0s2qAnJXC10-EmkId0Re9ab58C_QwB4n0rZoyX4r5r4swovqZsc6tGjoluR-AM/s1600/DSCN2761.JPG" height="480" width="640" /></a></div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>come
prima cosa prepariamo l'impasto per I biscotti.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Nettiamo
le foglie di salvia e gli aghi di rosmarino ed asciughiamoli per
bene. Facciamone un trito finissimo.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una ciotola mettiamo la farina, il burro ammorbidito, il peperoncino,
il sale fino (andateci piano), il trito di erbette e poco latte
(circa 2 cucchiai).</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Impastiamo
per bene e velocemente. Dobbiamo ottenere un impasto della stessa
consistenza della pasta frolla. Controlliamo la sapidità e mettiamo
a riposare in frigo, coprendo con un panno, per circa 30 minuti.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Intanto
che la pasta riposa iniziamo con la preparazione della zuppetta.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Puliamo
e tagliamo a dadini patate e carota. Puliamo e tagliamo a rondelle le
cipolle.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mettiamo
in una pentola da minestra gli ortaggi, copriamoli con abbondante
acqua, aggiungiamo 2 cucchiaini scarsi di dado granulare e 2 cucchiai
di olio evo.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Cuociamo
a fuoco medio fino a che il liquido non sia quasi completamente
consumato e le verdure ben cotte.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mentre
la zuppa cuoce, tiriamo fuori la pasta dal frigo e stendiamola col
mattarello avvalendoci dell'aiuto di un altro poco di farina.
Raggiungiamo lo spessore di qualche mm e tagliamo dei biscotto tondi
usando, se non abbiamo il tagliabiscotti, un bicchierino da liquore.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Rimpastiamo
la pasta avanzata e tagliamo biscotti fino all'esaurimento
dell'impasto stesso.</b></span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIXd23y8tY5Zbe2tM3wCz5gG4IvxlhTIdBxHhft1E8uPXEG7dovE-QylzwCkbya36sofZDBG5iIFHoZtqEIsbex3JQ8JDR4o9ic8qmtJDQS197CzD33NuZgeFy5dCsIjdnMsoqy-uyZM/s1600/DSCN2728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIXd23y8tY5Zbe2tM3wCz5gG4IvxlhTIdBxHhft1E8uPXEG7dovE-QylzwCkbya36sofZDBG5iIFHoZtqEIsbex3JQ8JDR4o9ic8qmtJDQS197CzD33NuZgeFy5dCsIjdnMsoqy-uyZM/s1600/DSCN2728.JPG" height="240" width="320" /></a></div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Foderiamo
con carta forno una teglia e facciamo cuocere I biscotti ad una
temperatura di circa 160 gradi fino a doratura.</b></span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsfWzscYwslC8hKdm2pdAB5C37aEEnfwP8ErgobKuVIAjFps-96BXqsLJICgMgrj1olj5-oB1YAjFIx8mPRNsdNyYT4-21qbvn-GealUwLf_d1XAQ4j71btmhmmKxwQnn-iPIWX13iXk/s1600/DSCN2736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsfWzscYwslC8hKdm2pdAB5C37aEEnfwP8ErgobKuVIAjFps-96BXqsLJICgMgrj1olj5-oB1YAjFIx8mPRNsdNyYT4-21qbvn-GealUwLf_d1XAQ4j71btmhmmKxwQnn-iPIWX13iXk/s1600/DSCN2736.JPG" height="240" width="320" /></a></div>
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ora,
pronta che sia la zuppa, togliamola dal fuoco e frulliamola per bene.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una ciotola mettiamo I due tuorli insieme al formaggio, poco latte,
una grattatina di noce moscata e pochissimo pepe nero macinato al
momento. Amalgamiamo per bene.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Rimettiamo
la zuppetta sul fuoco (basso) e versiamoci dentro il preparato di
uova. Mescoliamo velocemente ed energicamente con una frusta e
facciamo cuocere per circa 5 minuti.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Prima
del temine della cottura controlliamo la sapidità della zuppa.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Versiamo
la zuppa nelle fondine insieme a qualche crostino e serviamo.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
vogliamo dare alla zuppa una nota croccante, mettiamo qualche cubetto
di guanciale o di speck croccanti al centro del piatto.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
questo caso, visto che il guanciale e lo speck sono molto saporiti,
stiamo molto attenti alla salatura della zuppa e dei biscotti.</b></span></span></span></div>
<br />
<div align="LEFT" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>I
biscotti sono anche eccezionali per accompagnare un aperitivo a base
di prosecco.</b></span></span></span></div>
<br />
<div align="CENTER" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmKA2bakREZHo1cEQFQviRpG7fvdfU9qYsuUrTFpOK-l4IcEunpc0lDJ5t9SO7T6ofYZ_fnUWzSt31plOifNcXzJWOs7bnex-DTdkerIcyyb-_YG4Yf5CJlQlGVn2kkZRRdTLUG4S_0o/s1600/DSCN2756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmKA2bakREZHo1cEQFQviRpG7fvdfU9qYsuUrTFpOK-l4IcEunpc0lDJ5t9SO7T6ofYZ_fnUWzSt31plOifNcXzJWOs7bnex-DTdkerIcyyb-_YG4Yf5CJlQlGVn2kkZRRdTLUG4S_0o/s1600/DSCN2756.JPG" height="240" width="320" /></a></div>
<div align="CENTER" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-76660038097744393472014-08-21T13:30:00.002+02:002015-03-27T19:35:48.245+01:00MINI PARMIGIANA DI MELANZANE<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(per due porzioni):</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
melanzane tonde striate</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
bocconcino (piccola mozzarella)</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>4
cucchiai di parmigiano</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>basilico</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cipollina bianca</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
bicchieri di passata di pomodoro</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>farina
bianca</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>pane
grattato a grana grossa</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
uova</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>olio
evo</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>olio
di semi</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale</b></span></span></span></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: green; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz34JQPPV9QgXM679wvFshkDNKPzSdC1nYx0TRRu8FIcwUUF6e2-cWcX_JpbAUa7fGZMF-RP_er9bQvhZ6cwr5ogWvBg4ZsN6TC5lfgfghZ2adIAVEuP6l8Wz5GQ5N0U6sXQTCBIl2oI/s1600/DSCN2677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz34JQPPV9QgXM679wvFshkDNKPzSdC1nYx0TRRu8FIcwUUF6e2-cWcX_JpbAUa7fGZMF-RP_er9bQvhZ6cwr5ogWvBg4ZsN6TC5lfgfghZ2adIAVEuP6l8Wz5GQ5N0U6sXQTCBIl2oI/s1600/DSCN2677.JPG" height="240" width="320" /></a></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
</div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: green; font-family: Segoe Print;"></span></strong> </div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: green; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtVVKFy-3o0L3u_v4N6_goF2mBTHku6u2lc-VtxobqlxGL64drwfcch7tPuF6apqhyphenhyphenxi65KehRYhYoR_zIKrHFgZ2jzs43u2o6pkcBLpTdZdDcI4eKf9OVnvRaxcC41to3XyARNicjTo/s1600/DSCN2670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtVVKFy-3o0L3u_v4N6_goF2mBTHku6u2lc-VtxobqlxGL64drwfcch7tPuF6apqhyphenhyphenxi65KehRYhYoR_zIKrHFgZ2jzs43u2o6pkcBLpTdZdDcI4eKf9OVnvRaxcC41to3XyARNicjTo/s1600/DSCN2670.JPG" height="240" width="320" /></a></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Come
prima cosa prepariamo la salsa. Tritiamo finemente la cipolla e
facciamola stufare insieme ad un cucchiaio di olio evo e mezzo
bicchiere di acqua. Quando la cipolla sarà ben morbida aggiungiamo
la passata di pomodoro, abbondante basilico e sale fino. Cuociamo
per 5 o 10 minuti.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>L'uso
della passata di pomodoro velocizza l'esecuzione della ricetta, ma se
vogliamo ottenere un risultato migliore, sarà bene usare un passata
di pomodoro fresco.</b></span></span></span></div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeuJgdzYYI_5-Go5oef_gPUpKI16eKvKkLe3ZNOVMvonRR6e8Pgn4aQklf8rXhAKPzrerUgN5kTn9kRBzHXljjFqKimCa2nHlrurK9z1OCIpm8KEu-zPPZJcc0_06RWK4pybJHewoA1W0/s1600/DSCN2669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeuJgdzYYI_5-Go5oef_gPUpKI16eKvKkLe3ZNOVMvonRR6e8Pgn4aQklf8rXhAKPzrerUgN5kTn9kRBzHXljjFqKimCa2nHlrurK9z1OCIpm8KEu-zPPZJcc0_06RWK4pybJHewoA1W0/s1600/DSCN2669.JPG" height="240" width="320" /></a></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Pronto
che sia il sugo iniziamo con la preparazione delle melanzane. </b></span></span></span>
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Laviamo
l'ortaggio e poi otteniamo 4 fettine tonde dalla parte centrale. Le
fettine di melanzana dovranno avere uno spessore medio, diciamo circa
1cm.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Sbattiamo
leggermente le due uova con poco sale fino e passiamo le melanzane
prima nell'uovo, poi nella farina, poi di nuovo nell'uovo e infine
nel pangrattato.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Friggiamole
in olio di semi ben caldo.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Scoliamole
dall'olio, asciughiamole bene ed intanto foderiamo uan teglia con
carta da forno.</b></span></span></span></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: green; font-family: Segoe Print;"></span></strong> </div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: green; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9K1FbdMBGPwL5aaU16Qg9CogUAR2U2jw7kykU-e2CRSAqyTXwLIm8g7GuVnv_6Yg5BWJ1upn0lH-43fXmqrWYJpi6pPrb__JuWtUq97MfLEQyfI1QQEM4CDO9kvmqL2vWoosKfm0Nbg/s1600/DSCN2672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9K1FbdMBGPwL5aaU16Qg9CogUAR2U2jw7kykU-e2CRSAqyTXwLIm8g7GuVnv_6Yg5BWJ1upn0lH-43fXmqrWYJpi6pPrb__JuWtUq97MfLEQyfI1QQEM4CDO9kvmqL2vWoosKfm0Nbg/s1600/DSCN2672.JPG" height="240" width="320" /></a></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Posiamo
sulla teglia le melanzane fritte e mettiamo sopra ad ognuna una parte
del sugo, ¼ di bocconcino spezzettato, un cucchiaio di parmigiano ed
qualche fogliolina di basilico.</b></span></span></span></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: green; font-family: Segoe Print;"></span></strong> </div>
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<strong><span style="color: green; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzHZ9_ggpKp0rvVc0tssntbgCaq52tlATZmnw9iK9cxkCJBu4uYwuxvSrnmcnkprRIhq-2R5g0gZ-gNnETN97n71DhU3fMNh-5i16oNd4Bdao2eL1uvOSUtnswAlF-2W3_D_7YJRlViY/s1600/DSCN2674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzHZ9_ggpKp0rvVc0tssntbgCaq52tlATZmnw9iK9cxkCJBu4uYwuxvSrnmcnkprRIhq-2R5g0gZ-gNnETN97n71DhU3fMNh-5i16oNd4Bdao2eL1uvOSUtnswAlF-2W3_D_7YJRlViY/s1600/DSCN2674.JPG" height="240" width="320" /></a></div>
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</div>
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</div>
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</div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AAwf-Dd_GTNJBX9nPq9P7Jj7WJuRfeSzUFGoMg9pwtYCGvTGtUWOIjlj0zEQVY6aKCvhkIlWAznpTeIt5JAkj5FZVDqbKdSHcJH2dcOOSLsRlZwB5DDTWRWYGuv-Bib5fCnTJMIlMuA/s1600/DSCN2675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AAwf-Dd_GTNJBX9nPq9P7Jj7WJuRfeSzUFGoMg9pwtYCGvTGtUWOIjlj0zEQVY6aKCvhkIlWAznpTeIt5JAkj5FZVDqbKdSHcJH2dcOOSLsRlZwB5DDTWRWYGuv-Bib5fCnTJMIlMuA/s1600/DSCN2675.JPG" height="240" width="320" /></a></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Inforniamo
a forno caldo fino a completa doratura.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
invece delle melanzane chiare usiamo quelle scure, di diamentro più
modesto, potremmo preparare procedendo allo stesso modo, dei
deliziosi stuzzichini per l'aperitivo.</b></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-7258517233062244122014-06-29T12:18:00.002+02:002014-06-29T12:20:05.227+02:00TRENETTE SPEZIATE CON VONGOLE E FAGIOLINI<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(per 2 porzioni)</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5MFPa7PF1vEB5FLpnI5m18Yyi_RXryBxvTmfUxP8ZfcsndSzZgUt4QWAIrIkiU5Su9rQKu8T_r_eVY5IAtBwiFgKbtOhWtFp5K3U-IObK6oPQQ5Pha5nJxRtbF35GxCDKffL4Qv0SJs/s1600/DSCN1206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5MFPa7PF1vEB5FLpnI5m18Yyi_RXryBxvTmfUxP8ZfcsndSzZgUt4QWAIrIkiU5Su9rQKu8T_r_eVY5IAtBwiFgKbtOhWtFp5K3U-IObK6oPQQ5Pha5nJxRtbF35GxCDKffL4Qv0SJs/s1600/DSCN1206.JPG" height="240" width="320" /></a></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>200
gr di trenette</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>500
gr di vongole</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
manciate di fagiolini lessati al dente</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
spicchi di aglio</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Prezzemolo</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
peperoncino</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>¼
di bicchiere di vino bianco secco</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cucchiaino di curcuma</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Olio
evo</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Sale
</b></span></span></span>
</div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
le vongole non sono già state fatte spurgare dal pescivendolo,
mettetele a bagno per qualche ora in acqua fresca salata (poco sale
fino). L’acqua, dovrà lambire le vongole ma non coprirle
completamente.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Al
momento di cucinarle, sollevatele delicatamente dall’acqua
(cercando di non smuovere la sabbia depositata) e sciacquatele
abbondantemente in acqua corrente. Eliminate quelle rotte.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una padella grande (dove poi potrete condire la pasta), mettete 3
cucchiai di olio evo, ½ peperoncino e 1 spicchio di aglio tritato
finemente. Fate imbiondire e poi unite le vongole ed il vino. Appena
avranno preso calore, fatele aprire tenendo la padella coperta. </b></span></span></span>
</div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Eliminate
quelle che non si saranno aperte.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
un altro padellino fate rosolare l’altro spicchio di aglio tritato
finemente, insieme al peperoncino rimasto e a due cucchiai di olio
evo.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Unite
i fagiolini, poco sale fino e fate insaporire per bene. Pronti che
siano, scolateli bene dal fondo di cottura.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Cuocete
gli spaghetti al dente in acqua bollente alla quale avrete aggiunto
un cucchiaino di curcuma e condite la pasta direttamente nella
padella delle vongole aggiungendo i fagiolini ripassati ed una
abbondate manciata di prezzemolo ben tritato.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Invece
dei fagiolini, potete usate zucchine, asparagi o funghi. Questi non
dovranno essere lessati prima però, ma cotti direttamente in
padella, magari con l’aggiunta di poca acqua.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ricordatevi
di aggiungere poco sale sia nell’acqua di cottura della pasta che
nelle verdure, in quanto l’acqua che uscirà durante l’apertura
delle vongole sarà già di per se sufficientemente salata.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-61253211529197731252014-05-29T20:38:00.000+02:002014-05-29T20:38:08.230+02:00TUBETTI RISOTTATI CON FAGIOLI CANNELLINI
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ingredienti
(x 2 porzioni)</b></span></span></span></div>
<br />
<br />
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>100
gr di pasta tipo tubetti</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>4
cucchiai di fagioli cannellini lessati (anche in scatola)</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
carota</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cipolla</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
spicchio di aglio</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
costa di sedano (foglie comprese)</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
peperoncino</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
patata</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Olio
evo</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Sale
fino</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cucchiaino di curcuma</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Pecorino
(facoltativo)</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Pancetta
(facoltativa)</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Rosmarino
(facoltativo)</b></span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1aS_BYPgTo0_5SeOHk7f1Uu4GQkbHrrYTlLHfa03Crhykf4XtcKobG5iyyKpEFi5PWBT5jy77JRnO5MbyH_HeCaERV7nVxZCj3CA1fjX7nEC3ql7pV2-wF9v_BCESxDOmCMKNr7pAwk/s1600/DSCN1866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1aS_BYPgTo0_5SeOHk7f1Uu4GQkbHrrYTlLHfa03Crhykf4XtcKobG5iyyKpEFi5PWBT5jy77JRnO5MbyH_HeCaERV7nVxZCj3CA1fjX7nEC3ql7pV2-wF9v_BCESxDOmCMKNr7pAwk/s1600/DSCN1866.JPG" height="240" width="320" /></a></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
</div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mettiamo
sul fuoco l’acqua che ci servirà per portare a cottura la pasta
insieme al cucchiaino di curcuma (non aggiungiamo sale).</b></span></span></span></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56t-TXZp9-KBVPdwhT89hrZ7PTvgk5G5SjFzD0jFd4FOXC8-Kpwi-t3nrZB18l5RWS8OtX43BVhVMHlrIfnTJnBee6PEytM6oBoDYADjx6r3UFNRPpEMONDicDegvM2G9ZdbXSe_qbxM/s1600/DSCN1853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56t-TXZp9-KBVPdwhT89hrZ7PTvgk5G5SjFzD0jFd4FOXC8-Kpwi-t3nrZB18l5RWS8OtX43BVhVMHlrIfnTJnBee6PEytM6oBoDYADjx6r3UFNRPpEMONDicDegvM2G9ZdbXSe_qbxM/s1600/DSCN1853.JPG" height="240" width="320" /></a></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Tritiamo
finemente la cipolla e l’aglio (precedentemente puliti) e mettiamo
il trito in una padella con sponde alte dove potremo cuocere
comodamente la pasta.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Tritiamo
più grossolanamente la carota ed il sedano ed aggiungiamoli a
cipolla ed aglio</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Uniamo
a questo trito la patata mondata e tagliata a cubetti.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Aggiungiamo
2 cucchiaio scarsi di olio evo, il peperoncino un poco di sale fino
ed un bicchiere di acqua preparata per la cottura della pasta (ben
calda).</b></span></span></span></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywWqTtvfKzVwCEPsiUIv9DY4H8dLLWya8vGjJo8wMjAIIpNEuUs57EcXW_PnQFSRy-DzB9V4Pn6ABB638yrqhA3hjVnRegnuUjtSkvbqqg62PwzCEJadxK3PV0z9imyNAEnaUQnG-URM/s1600/DSCN1854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywWqTtvfKzVwCEPsiUIv9DY4H8dLLWya8vGjJo8wMjAIIpNEuUs57EcXW_PnQFSRy-DzB9V4Pn6ABB638yrqhA3hjVnRegnuUjtSkvbqqg62PwzCEJadxK3PV0z9imyNAEnaUQnG-URM/s1600/DSCN1854.JPG" height="240" width="320" /></a></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Appena
l’acqua si sarà ritirata, uniamo i fagioli, la pasta ed un altro
pizzico di sale.</b></span></span></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDklT58x7Z8PqsooiZb3fscJT3RsUTYZq1mrHVCh7BM190Zo1wmCU3Mer9PvCOoON6rgNzLtdR_ACupOO1RdUvot6RUHqfpBatFM24XYPjjVYKMlLPdzSr1EXDeBfq5Nz3HFhCm6OoZo/s1600/DSCN1862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDklT58x7Z8PqsooiZb3fscJT3RsUTYZq1mrHVCh7BM190Zo1wmCU3Mer9PvCOoON6rgNzLtdR_ACupOO1RdUvot6RUHqfpBatFM24XYPjjVYKMlLPdzSr1EXDeBfq5Nz3HFhCm6OoZo/s1600/DSCN1862.JPG" height="240" width="320" /></a></div>
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<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Io
per questo genere di cottura io uso la pasta di Gragnano che rimane
più sostenuta.</b></span></span></span></div>
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLbyXiG19jEz5DUqnsES6HzRUhtVViakhu4oZFOxvrzX-4QyIk6P_6beLS07yLM6zqmj-Av0e8KbAd7Ey3-ss7pzyBL96GLXVLCIkCkNDiVEACGT5R1H7E8berzWskziezblnsQFME30/s1600/DSCN1855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLbyXiG19jEz5DUqnsES6HzRUhtVViakhu4oZFOxvrzX-4QyIk6P_6beLS07yLM6zqmj-Av0e8KbAd7Ey3-ss7pzyBL96GLXVLCIkCkNDiVEACGT5R1H7E8berzWskziezblnsQFME30/s1600/DSCN1855.JPG" height="240" width="320" /></a></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mescoliamo
il tutto per bene e dopo iniziamo la “risottatura”, aggiungendo
un mestolo di acqua bollente alla volta, così come faremmo per
portare a cottura un risotto.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ricontrolliamo
la salatura quasi a fine cottura.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Il
piatto è già completo così com’è, ma se vogliamo, possiamo
renderlo più saporito, aggiungendo, a fuochi spenti, una manciata di
pecorino, della pancetta fatta rosolare in un padellino (senza
aggiunta di grassi) ed un trito finissimo di rosmarino fresco.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #cc6633;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Con
l’aggiunta di questo ultimi tre ingredienti, dovrete stare attenti
a tenere bassa la salatura del piatto in quanto sia il pecorino che
la pancetta aggiungeranno sapidità alla preparazione. </b></span></span></span>
</div>
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<div align="JUSTIFY" style="margin-bottom: 0cm;">
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Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-29069770494915948872014-05-23T19:28:00.002+02:002014-05-23T19:28:24.317+02:00RISOTTO AL VINO BIANCO<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(x una porzione):</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>4
pugni di riso parboiled integrale</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
grandi cipolloti freschi</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cucchiaio di burro</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiai di parmigiano</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>vino
bianco secco</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>pepe
nero</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale
fino</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>brodo
vegetale o brodo di carne (se proprio non lo avete, preparate del
brodo con dado granulare tipo Dialbrodo).</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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</div>
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<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Iniziamo
la preparazione del risotto.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una padella adatta , mettete il burro (meno una puntina), un poco di
acqua, fate sciogliere ed aggiungete i cipolloti tagliati finemente
(l'uso dell'acqua renderà la cottura dei cipollotti più leggera). </b></span></span></span>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUj4Y0IE3_Wn51D0DGPIW7KrKxzFBF3_YA9lO7NGCVEg5ti1dWtSbddOiejkQltyXIPS-QPI8CO5wFgH5m_5jITjF0EQRodaAVPM_zC6W60cc14UgMKGuTOqF0azeopdoJbQshZyRTls/s1600/DSCN1135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUj4Y0IE3_Wn51D0DGPIW7KrKxzFBF3_YA9lO7NGCVEg5ti1dWtSbddOiejkQltyXIPS-QPI8CO5wFgH5m_5jITjF0EQRodaAVPM_zC6W60cc14UgMKGuTOqF0azeopdoJbQshZyRTls/s1600/DSCN1135.JPG" height="240" width="320" /></a></div>
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<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mettete
a scaldare il brodo e a parte 2 mestoli abbondanti di vino bianco.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Quando
i cipolloti si saranno ammorbiditi per bene, aggiungete il riso e
fate assorbire il condimento.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Aggiungete
a questo punto un mestolo di vino caldo.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ad
assorbimento del vino, iniziate ad aggiungere il brodo. Procedete la
cottura aggiungendo un mestolo di brodo alla volta, aggiungendo
altro brodo solo a completo assorbimento del precedente.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Il
fuoco dovrà essere sempre abbastanza vivo, in modo da non fare
perdere calore al riso durante la cottura.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Fate
in modo che a portare a fine la cottura sia il restante mestolo di
vino bianco caldo.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Controllate
la sapidità quasi a fine cottura, e se del caso aggiungete il sale
necessario, ricordando che il parmigiano aumenterà comunque il
sapore del piatto.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Spegnete
il fuoco e procedete con la mantecatura, aggiungendo il burro
rimasto, il parmigiano ed una macinata di pepe nero.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #804c19;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Coprite,
fate riposare un minuto e poi via con la degustazione!</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYm73aBKnCuWgJwoVovopFfdn8MMAYVHIzmDfYPIUFYc-TTTZMp0sOB_mxhbhYXDa_QRdUjdgkWEXaHixgEr99QhQtUTgZjzUeosAszwqJdjb3Rk2ppHZVsCSg3-yT_wuXMOtQcVFp_Kk/s1600/DSCN0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYm73aBKnCuWgJwoVovopFfdn8MMAYVHIzmDfYPIUFYc-TTTZMp0sOB_mxhbhYXDa_QRdUjdgkWEXaHixgEr99QhQtUTgZjzUeosAszwqJdjb3Rk2ppHZVsCSg3-yT_wuXMOtQcVFp_Kk/s1600/DSCN0793.JPG" height="320" width="240" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-27659351178829337812014-05-02T18:23:00.000+02:002014-05-02T18:23:26.628+02:00TORTA CARAMELLATA CON MELE E YOGURT
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI:</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<br /><br />
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #eb613d;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Per
il caramello:</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>50
gr di zucchero semolato</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
arancia</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #660066;">
<span style="font-family: Segoe Print;"><span style="font-size: medium;"><b><span style="color: #eb613d;">Per
la copertura:</span></b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
mele golden</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>cannella
in polvere</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #eb613d;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Per
la torta:</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
uova</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>100
gr di zucchero</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>50
gr di burro</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>200
gr di yogurt bianco </b></span></span></span>
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>300
gr scarsi di farina</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
pizzico di sale</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
bustina di lievito per torte</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
teglia tonda del diametro di 20cm (meglio se con fondo antiaderente)</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<br /><br />
</div>
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<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<br /><br />
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Esecuzione:</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Come
prima cosa mettiamo 50 gr di zucchero nella teglia ed uniamo il succo
filtrato dell'arancia. Mettiamo la teglia sul gas a temperatura molto
bassa per preparare il caramello.</b></span></span></span></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: #663300; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YBdnSc5sUT6U2hHizJiLizrNLtmhImmyUyreFoHIF_juBHA4iKMOnKpsqp3ZVr5d1sdpgRxWPtVmh8dWx_jUX8EhnbbOnZ_Lo77KWN6ph5PAHgNqmOgWPeDUgrQrJE281CWSrhA1nEk/s1600/DSCN1646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YBdnSc5sUT6U2hHizJiLizrNLtmhImmyUyreFoHIF_juBHA4iKMOnKpsqp3ZVr5d1sdpgRxWPtVmh8dWx_jUX8EhnbbOnZ_Lo77KWN6ph5PAHgNqmOgWPeDUgrQrJE281CWSrhA1nEk/s1600/DSCN1646.JPG" height="240" width="320" /></a></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Intanto
che il caramello si fa, laviamo, sbucciamo e tagliamo le mele a
fettine sottili.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Facciamo
sciogliere il burro a bagnomaria.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Appena
il caramello sarà pronto, mettiamo le mele nella teglia, in maniera
ordinata in modo da coprire tutti gli spazi. Facciamo anche più
strati.</b></span></span></span></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: #663300; font-family: Segoe Print;"></span></strong> </div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: #663300; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHbS_SE0CjibRF3Ok5Za-f-FR2nJ42f-E4IDT48hrcbzWB2IVPVYYGHC-dSeyXUWE3hFxaxRZpt2z9GXFEPBqAWd9WNzqW5IurgxJzrOLsJ3hti5WvlE4eMBjmduM_y0Wg_jk8hwObVk/s1600/DSCN1648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHbS_SE0CjibRF3Ok5Za-f-FR2nJ42f-E4IDT48hrcbzWB2IVPVYYGHC-dSeyXUWE3hFxaxRZpt2z9GXFEPBqAWd9WNzqW5IurgxJzrOLsJ3hti5WvlE4eMBjmduM_y0Wg_jk8hwObVk/s1600/DSCN1648.JPG" height="240" width="320" /></a></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Spolveriamo
le mele con abbondante cannella in polvere.</b></span></span></span></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ExuemEnoEjsOhH1i0ny2cKI24VhpTqbn95Gk_MKQcslFMQaoSeVSXg4SvTTU6SyDfITo4MLbmfne1OShyphenhyphen-exMVWTBAPAHhopPl8g6b1AfHwY-RkcyThDAtLhF35SPoT0qSUYOJ9U8KA/s1600/DSCN1650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ExuemEnoEjsOhH1i0ny2cKI24VhpTqbn95Gk_MKQcslFMQaoSeVSXg4SvTTU6SyDfITo4MLbmfne1OShyphenhyphen-exMVWTBAPAHhopPl8g6b1AfHwY-RkcyThDAtLhF35SPoT0qSUYOJ9U8KA/s1600/DSCN1650.JPG" height="240" width="320" /></a></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Fatto
questo prepariamo l'impasto.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una terrina uniamo uova e zucchero e montiamo per bene.</b></span></span></span></div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: #663300; font-family: Segoe Print;"></span></strong> </div>
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<strong><span style="color: #663300; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8N4qJe1GoWwLmscFFFvpzTyQTIKIiSArj3X6m10bdhcaFdV8mjdSShOqedmGKXKjN2_mCdUqwLET_8gz-NdtyQFbdJmG4k3F3cgxVcJw7m6pMH_mc7brw1maXCktIt2h7BzoDFZD7ebU/s1600/DSCN1637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8N4qJe1GoWwLmscFFFvpzTyQTIKIiSArj3X6m10bdhcaFdV8mjdSShOqedmGKXKjN2_mCdUqwLET_8gz-NdtyQFbdJmG4k3F3cgxVcJw7m6pMH_mc7brw1maXCktIt2h7BzoDFZD7ebU/s1600/DSCN1637.JPG" height="240" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0ymesD7NtUQpNkbxleSVapsJIlW5EZY1TGuVrZzSTOjCv_JFMD0r4kTCy2WcGq35YGDyg1tg2UgLI5wKhEoz8wTktI5rM3PVP6DI8AWYhMJ5e_pY8habNXmEoX5sFEV-v8RGdE1Nvtw/s1600/DSCN1643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0ymesD7NtUQpNkbxleSVapsJIlW5EZY1TGuVrZzSTOjCv_JFMD0r4kTCy2WcGq35YGDyg1tg2UgLI5wKhEoz8wTktI5rM3PVP6DI8AWYhMJ5e_pY8habNXmEoX5sFEV-v8RGdE1Nvtw/s1600/DSCN1643.JPG" height="240" width="320" /></a></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Uniamo
poi il burro sciolto, lo yogurt, il sale ed amalgamiamo di nuovo. In
ultimo aggiungiamo la farina e mescoliamo fino ad avere un composto
bello liscio.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>A
questo punto riscaldiamo il forno a 180 gradi.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Intanto
chi il forno si scalda, aggiungiamo il lievito all'impasto mescolando
con molta cura.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Versiamo
l'impasto sopra le mele.</b></span></span></span></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj2lqyKs3c8EXuj-B7IBPitM_36e9_TmGDYB7hhdJDDGPVuZ2tP1105Nh9X6bIiUfD69PHWozmFUozbe08U-oVU1vZ7EAHRd9hrPXgzRgvlOrGI_LWnaxUcXPEzWKB1E2VSwqlixaasM/s1600/DSCN1652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj2lqyKs3c8EXuj-B7IBPitM_36e9_TmGDYB7hhdJDDGPVuZ2tP1105Nh9X6bIiUfD69PHWozmFUozbe08U-oVU1vZ7EAHRd9hrPXgzRgvlOrGI_LWnaxUcXPEzWKB1E2VSwqlixaasM/s1600/DSCN1652.JPG" height="240" width="320" /></a></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Inforniamo.
La torta sarà pronta in 40 minuti/1 oretta.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Controlliamo
la cottura usando un lungo stecchino, infiliamolo nella torta verso
fine cottura, quando lo stecchino non verrà bagnato dalla pasta la
torta sarà cotta.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Non
apriamo mai il forno, facciamolo solo quando pensiamo che la torta
potrebbe essere arrivata a fine cottura.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Facciamo
riposare 5 minuti nel forno spento e poi rovesciamo il dolce su un
piatto da portata.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>La
torta andrà mangiata fredda .</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Va
conservata in frigorifero ed è eccezionale per accompagnare latte o
tè a colazione (o a merenda).</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Accompagnata
a panna montata non zuccherata è un delizioso dessert per fine
pasto.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Io
preferisco, generalmente preparare le torte con ingredienti
biologici.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Farina,
burro ed uova biologiche, oggi si trovano in commercio facilmente e
non costano nemmeno molto.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Per
questa torta io ho usato dello yogurt preparato da me (con latte
biologico)</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="text-decoration: none;">
<span style="color: #663300;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>PS:
la teglia che vedete nelle foto è molto brutta, ma è la mia teglia
preferita. La uso da circa 30 anni e più!!!</b></span></span></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihem_LyrDYY3NdGQuWI-83o0Ss0iVxsMhDJoqctQEAcS-wa4_G_w86AvtTHOEBstJuF8Agj30z2wRkBjKvclwHAIbnypg1u03AbJ85ztsUkFzL1QRV_7SHyAuRQrhpVRiA512-YKgjqpU/s1600/DSCN1669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihem_LyrDYY3NdGQuWI-83o0Ss0iVxsMhDJoqctQEAcS-wa4_G_w86AvtTHOEBstJuF8Agj30z2wRkBjKvclwHAIbnypg1u03AbJ85ztsUkFzL1QRV_7SHyAuRQrhpVRiA512-YKgjqpU/s1600/DSCN1669.JPG" height="240" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-50229457377728137872014-05-02T16:30:00.002+02:002014-05-02T19:11:11.851+02:00MINESTRA SPRINT DI FAGIOLI CANNELLINI<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI:
(per 2-3 piatti di minestra)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
scatola di fagioli cannelini lessati</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
carota</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cipolla piccola</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
spicchio di aglio</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
gambo di sedano</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiai di passata di pomodoro</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiai di olio evo</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiaini di brodo vegetale granulare (tipo dialbrodo)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>3
manciate di cannolicchi.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale
(se serve)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>peperoncino
o pepe nero (a chi piace)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhx52urLvHAQNl7_TJulvAyiMKN88lBjdXE35UL-KcKpXskEs3dAYj9r0F1QSpmO0JOG9wCoDTpqTZ5w2i25P0HDun8nsXLb5zL_zVo0GvWSXHPcVzkGMUrV6_lL8LZGwrRauYMPicQs/s1600/DSCN1672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhx52urLvHAQNl7_TJulvAyiMKN88lBjdXE35UL-KcKpXskEs3dAYj9r0F1QSpmO0JOG9wCoDTpqTZ5w2i25P0HDun8nsXLb5zL_zVo0GvWSXHPcVzkGMUrV6_lL8LZGwrRauYMPicQs/s1600/DSCN1672.JPG" height="240" width="320" /></a></div>
<br />
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>A
volte si ha voglia di una buona minestra di fagioli, ma non sempre si
ha il tempo o la voglia di preparare la ricetta partendo da fagioli
secchi o freschi.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>L'uso
dei fagioli in scatola può rappresentare una buona alternativa.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una pentola adatta, mettiamo (tutto a crudo), i fagioli col loro
liquido di cottura, un trito preparato con la cipolla, l'aglio, la
carota ed il sedano, la passata di pomodoro, l'olio e il dado
granulare.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Aggiungiamo
abbondante acqua e facciamo cuocere per circa una oretta.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Controlliamo
se la minestra necessita di sale e a questo punto, si può aggiungere
poco peperoncino o del pepe nero macinato la momento.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Aggiungiamo
i cannolicchi e portiamo a metà cottura.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>A
quasto punto io spengo il fuoco e lascio riposare la minestra fino a
che i cannolicchi risultino cotti al dente.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: navy;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>E
buona mangiata calda, tiepida, o addirittura il giorno dopo a
temperatura ambiente.</b></span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: navy; font-family: Segoe Print; font-size: large;"><strong><span style="font-size: small;">Questa minestra si può preparare anche usando i</span> <span style="font-size: small;">fagioli borlotti in scatola.</span></strong></span></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-57499654422063285342014-03-25T22:11:00.002+01:002014-03-25T22:11:47.867+01:00RISOTTO INTEGRALE CON RAGU' E SCAGLIE DI PARMIGIANO
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ingredienti
( per 2 porzioni):</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>6
manciate di risotto integrale</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>100
gr macinato di manzo</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>50
gr pancetta tesa</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>¼
di carota media</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>¼
di costa sedano</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1/2
cipolla bianca media</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1/2
spicchio di aglio</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>olio
evo</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>poco
vino bianco secco</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
bicchiere di passata di pomodoro </b></span></span></span>
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>brodo
vegetale (preparato con 1 carota, 1 cipolla, 1 costa di sedano ed 1
litro di acqua)</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>pepe
nero</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>abbondante
parmigiano tagliato a scaglie</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT_djZM9FYDlF3eyVCIDk6IuCqK3U8iSWa6ITQT1zTgicLrLj7EGHsk9tofhrts3jqvzkWLtZsrZsplKnnHlnLERz70oYyboKPL_wcAbiW1i8qeEi9OsRzNKpFCWHvNJdgKKHxjuDsiI/s1600/DSCN1281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT_djZM9FYDlF3eyVCIDk6IuCqK3U8iSWa6ITQT1zTgicLrLj7EGHsk9tofhrts3jqvzkWLtZsrZsplKnnHlnLERz70oYyboKPL_wcAbiW1i8qeEi9OsRzNKpFCWHvNJdgKKHxjuDsiI/s1600/DSCN1281.JPG" height="240" width="320" /></a></div>
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Sicuramente
sarà meglio preparare il brodo vegetale il giorno prima. Se non
abbiamo voglia di preparare il brodo vegetale, possiamo, al limite,
usare quello già pronto o prepararlo con 1 litro di acqua calda ed
un dado vegetale.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Pronto
che sia il brodo vegetale, prepariamo un trito di carota, sedano,
cipolla ed aglio e mettiamolo a stufare, in una casseruola bassa e
larga dove poi si potrà cuocere il riso, con 1 cucchiai di olio evo
ed un bicchiere scarso di brodo vegetale caldo.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Nello
stesso tempo, in una padella con fondo antiaderente, facciamo
rosolare la carne macinata, insieme ad un cucchiaio di olio evo ed
alla pancetta tritata.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>A
metà rosolatura della carne, aggiungeremo poco sale e pepe nero
macinato al momento.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Metteremo
poi la carne, ben rosolata, nella casseruola dove abbiamo stufato il
trito di odori.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mescoliamo
per bene il tutto e facciamo insaporire per 5 minuti.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Aggiungiamo
il vino bianco e facciamo evaporare.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>A
questo punto uniamo la passata di pomodoro, un bicchiere brodo
vegetale e un altro pochino di sale.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Fate
prendere il bollore al pomodoro a fuoco medio e poi lasciate cuocere
a fuoco basso per una decina di minuti.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Dovrà
solo sobollire leggermente.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
durante la cottura il sugo dovesse risulare troppo denso, aggiungete
poco brodo vegetale.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Unite
poi il riso al sugo e portate a cottura aggiungendo poco per volta il
brodo vegetale bollente.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Dieci
minuti prima del termine di cottura controllate il sale.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Vi
ricordo che il riso integrale prende dai 30 ai 40 minuti per cuocere.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
usate il riso integrale parboiled il tempo di cottura è inferiore.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Chiaramente
questo risotto si può anche fare con il riso normale.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mantecate
a fuoco spento con una puntina di burro e completate il piatto con
abbondante parmigiano tagliate a scaglie.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Fate
riposare qualche minuto con coperchio prima di mangiarlo.</b></span></span></span></div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<br />
<div align="JUSTIFY" lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-53294070587771881032014-03-14T21:41:00.001+01:002014-04-27T12:00:09.874+02:00ZUCCHINE TONDE RIPIENE AL PROFUMO DI TABASCO ED ARANCIA<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(x 4 zucchine)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>4
zucchine tonde</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>500
gr macinato di manzo</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cipolla bianca</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
arancia bionda biologica</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
o 2 spicchi di aglio</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
uovo</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
fetta grande di pane casareccio raffermo</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cucchiaino di origano secco</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Noce
moscata</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cucchiaino di curcuma (facoltativo)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Pepe
nero</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Tabasco</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Basilico</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiai parmigiano grattugiato</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
bicchiere grande di passata di pomodoro</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Olio
evo</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Sale
fino.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy83tOGNtUpkYCamYOBdXGuplTXL7O2Ewgnbo_hxXfLbYAGgxHrfXs9H2rafu-Qo13kNwJ7Kkcql0te_Za-yVQs8ByJtfCMROOwOLlN5ouOsZGRUKAfwN6rvZS2y4VgDSIZbsf9HL03gc/s1600/DSCN1181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy83tOGNtUpkYCamYOBdXGuplTXL7O2Ewgnbo_hxXfLbYAGgxHrfXs9H2rafu-Qo13kNwJ7Kkcql0te_Za-yVQs8ByJtfCMROOwOLlN5ouOsZGRUKAfwN6rvZS2y4VgDSIZbsf9HL03gc/s1600/DSCN1181.JPG" height="240" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Iniziamo
mettendo a bagno in acqua il pane raffermo privato della crosta.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una ciotolona mettiamo: il macinato di carne, la buccia dell’arancia
grattata ed il succo dell’arancia filtrato, l’aglio ben tritato,
l’uovo, l’origano, una grattatina di noce moscata, la curcuma,
una macinata di pepe, un cucchiaino di tabasco, il parmigiano, un
poco di sale e il pane ben strizzato.</b></span></span></span></div>
<div style="margin-bottom: 0cm;">
<strong><span style="color: #c00000; font-family: Segoe Print;"></span></strong> </div>
<div style="margin-bottom: 0cm;">
<strong><span style="color: #c00000; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qP6Q_FW-DinJ2pDMXcvxHpATQyuWrtRlt90EbmrDb36CIC06OcNlSC2dnTF25yGS-l_T7DfZEM_p2DwiLYjP6VeL8WXByAaI9ZRhzSMH1dypZM4J3GOfDYVYA5-hK8LBUmsbcNzXso8/s1600/DSCN1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qP6Q_FW-DinJ2pDMXcvxHpATQyuWrtRlt90EbmrDb36CIC06OcNlSC2dnTF25yGS-l_T7DfZEM_p2DwiLYjP6VeL8WXByAaI9ZRhzSMH1dypZM4J3GOfDYVYA5-hK8LBUmsbcNzXso8/s1600/DSCN1187.JPG" height="240" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Impastiamo
tutto per bene con le mani.</b></span></span></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqETHGAr5EbCyXEmvAVwV3UahsCFPtJW5CWIVe5I76MJyy-gb-IAZUCXY9hQ4kZyHXYZqu5mEFU5Ey5q5yYWzvSQu8-bb9Uejf5Bh5R19D1VS97_F6qB-18jfLdhI7qeo94zEX6anWiF8/s1600/DSCN1189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqETHGAr5EbCyXEmvAVwV3UahsCFPtJW5CWIVe5I76MJyy-gb-IAZUCXY9hQ4kZyHXYZqu5mEFU5Ey5q5yYWzvSQu8-bb9Uejf5Bh5R19D1VS97_F6qB-18jfLdhI7qeo94zEX6anWiF8/s1600/DSCN1189.JPG" height="240" width="320" /></a></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Svuotiamo
le zucchine più possibile e </b></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0mtuqpL0enobTZ3cFjetBzo4xUfbiDxukpbYCksKV295Yy-AXrhrGSzXaP_r8TAGxImlNnRpyA4Cbt_mX_nXzzCpZMMnuNLOglc23cIY3zl0BAvfSQ4lsyFhaai-P5nXWrZXgh0bs-4/s1600/DSCN1192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0mtuqpL0enobTZ3cFjetBzo4xUfbiDxukpbYCksKV295Yy-AXrhrGSzXaP_r8TAGxImlNnRpyA4Cbt_mX_nXzzCpZMMnuNLOglc23cIY3zl0BAvfSQ4lsyFhaai-P5nXWrZXgh0bs-4/s1600/DSCN1192.JPG" height="240" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b></b></span></span></span> </div>
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>riempiamole con l’impasto di carne.</b></span></span></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16d7UmbIsTh703-Te0sNsgFO-JeHKGAM58K1gOrJB5gQteVlSBIRG5KT4rp2zsihEX6XF_P0GSN6CcvfiiQuq1z64v4pWDMSIU5dUQGDqOJIYXaB3jjsDmx-DAMtzFJtkveGjkg5vqQ0/s1600/DSCN1194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16d7UmbIsTh703-Te0sNsgFO-JeHKGAM58K1gOrJB5gQteVlSBIRG5KT4rp2zsihEX6XF_P0GSN6CcvfiiQuq1z64v4pWDMSIU5dUQGDqOJIYXaB3jjsDmx-DAMtzFJtkveGjkg5vqQ0/s1600/DSCN1194.JPG" height="240" width="320" /></a></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Con
questa quantità di preparato, oltre a riempire le 4 zucchine,
verranno fuori anche circa 8 – 10 polpettine.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
un tegame dove le zucchine e le polpette possono stare ben accostate,
mettete, tutto a crudo, 3 cucchiai di olio evo, la cipolla tritata,
qualche foglia di basilico, sale fino, la passata di pomodoro e due bicchieri circa di acqua.</b></span></span></span></div>
<div style="margin-bottom: 0cm;">
<strong><span style="color: #c00000; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBm8S9HhfNdZF0oyRmEyhgJQTXyjj3qcMsfh3aQhXhi6bEPymqmYRCxTDmlrb8LAS9rZO9ySQadS3gtR3uDQDyMi977hdKDNam29e8jdSKAViYGPKjuiTZJ5gvVhPjEXHnEVTTTNlC4AQ/s1600/DSCN1195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBm8S9HhfNdZF0oyRmEyhgJQTXyjj3qcMsfh3aQhXhi6bEPymqmYRCxTDmlrb8LAS9rZO9ySQadS3gtR3uDQDyMi977hdKDNam29e8jdSKAViYGPKjuiTZJ5gvVhPjEXHnEVTTTNlC4AQ/s1600/DSCN1195.JPG" height="240" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Fate
cuocere a fuoco basso con tegame semicoperto.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Le
zucchine dovranno risultare morbide e il sughetto ben ritirato.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #c00000;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Controllate
la salatura a metà cottura.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroY-BaYs-zg66d39ExBVBPIb5L9rEyvnwcpkXSh76Zp9R6aSqBe71UMqXE11UdC6PXrCF4c2vvAplHGoV2rRFe22SvpbWe4zUlBBspZBH1tLLdtPuhsqi8L3qJPSMCOoINvn0lk3iDBo/s1600/DSCN1204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroY-BaYs-zg66d39ExBVBPIb5L9rEyvnwcpkXSh76Zp9R6aSqBe71UMqXE11UdC6PXrCF4c2vvAplHGoV2rRFe22SvpbWe4zUlBBspZBH1tLLdtPuhsqi8L3qJPSMCOoINvn0lk3iDBo/s1600/DSCN1204.JPG" height="240" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-81483399205322901392014-03-10T22:25:00.000+01:002015-02-28T20:42:51.328+01:00GNOCCHI CON ZUCCHINE E CREMA DI LATTE<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Ingredienti
(x 2 porzioni)</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>300-400
gr di gnocchi di patate</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>100
gr di pancetta</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiai di olio evo</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>4
zucchine medie</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cipolla bianca piccola</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cucchiaino di curcuma (facoltativo)</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Noce
moscata</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Pepe
nero</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiai di panna da cucina</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
bicchieri di latte </b></span></span></span>
</div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Parmigiano
grattugiato</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mettiamo
sul fuoco l’acqua per cuocere gli gnocchi insieme al cucchiaino di
curcuma.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mondiamo
le zucchine e tagliamole a piccoli cubetti, togliendo quasi
completamente la parte bianca. Tritiamo finemente la cipolla.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mettiamo
le zucchine a cuocere insieme alla cipolla, all’olio evo, un
bicchiere di acqua e del sale fino. Mettiamole a cuocere in una
padella dove poi potranno andare anche gli gnocchi e cuociamo con
coperchio.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
del caso aggiungiamo altra acqua calda.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Intanto
che le zucchine vanno, in un’altra padellina facciamo rosolare la
pancetta tagliata a cubetti.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Se
la pancetta è di buona qualità, non sarà necessario aggiungere
nessun tipo di grasso, in quanto sarà la pancetta stessa a
rilasciare e rosolare nei suoi umori. Qualora questo non dovesse
succedere, aggiungiamo una puntina di olio evo.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Lasciamo
le zucchine belle al dente e a fine cottura aggiungiamo la panna che
avremo ben sciolto nel latte. La panna dovrà appena prendere una
punta di calore.</b></span></span></span></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgchIrqcBY4UsFJlefrHLHZvbPj8D2v_pkEgrwe8klO_Cl905dCx00MmjCumm40c27QlKXC9BIkPlt7vWWVU3WzfZMUEsO7cjmIMIAWqu82lSBM1yaB_nvP8XH5Q_tHSK6OdDErQGzw0/s1600/DSCN1118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgchIrqcBY4UsFJlefrHLHZvbPj8D2v_pkEgrwe8klO_Cl905dCx00MmjCumm40c27QlKXC9BIkPlt7vWWVU3WzfZMUEsO7cjmIMIAWqu82lSBM1yaB_nvP8XH5Q_tHSK6OdDErQGzw0/s1600/DSCN1118.JPG" height="240" width="320" /></a></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Controlliamo
la salatura.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Spegniamo
il fuoco ed uniamo una abbondante macinata di pepe nero ed un poco di
noce moscata.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Cuociamo
gli gnocchi (in acqua bollente e salata). Si dice che gli gnocchi
sono pronti appena risalgono dal fondo della pentola, questo non
sempre corrisponde al vero perché tutto dipende dalla consistenza
stessa dello gnocco. Voi comunque assaggiateli per sicurezza.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Non
scolate gli gnocchi in uno scolapasta ma tirateli su con un mestolo
forato.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Uniteli
al composto di zucchine e panna ben caldo (il fuoco dovrà essere
spento), aggiungete il guanciale e del parmigiano grattugiato e
mescolate delicatamente.</b></span></span></span></div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="color: #4f6228;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Servite
immediatamente gli gnocchi in quanti tenderanno subito a compattarsi
col condimento, Per essere sicuri di non fare pasticci, mantenete il
condimento molto liquido, magari utilizzando più latte.</b></span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFq9pgzbxcV-qg1Zv7vYb-BcgxR2PEEFWcdl2LY9WgyidXzpXLqPL2Gkj7puiKnbX_SpVBPjj_IGAN7ncEXNzfYBIjbhukBcQz3vVD8fZ5MLOY5WLzBM5YQvoqltkqfVjE9Hs3tifd2Y/s1600/DSCN1123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFq9pgzbxcV-qg1Zv7vYb-BcgxR2PEEFWcdl2LY9WgyidXzpXLqPL2Gkj7puiKnbX_SpVBPjj_IGAN7ncEXNzfYBIjbhukBcQz3vVD8fZ5MLOY5WLzBM5YQvoqltkqfVjE9Hs3tifd2Y/s1600/DSCN1123.JPG" height="240" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-35170061743321452962014-03-09T16:46:00.001+01:002014-03-09T16:46:42.986+01:00RISOTTO CON ASPARAGI SELVATICI E PORRO
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
(per 2 persone):</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaN6oKsrDEEwng0-IM5zJZeeftSYGUaKi9B-be9sgSI00iI-Yeg1TWqvzERYZwAkahqnp4iDJj1xYAJ3xqOFHn1J9ur406Rj88XVe3aJU2AWKN-wMeyastfGNaIWyfzvN-PXn8jhauTKM/s1600/DSCN1140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaN6oKsrDEEwng0-IM5zJZeeftSYGUaKi9B-be9sgSI00iI-Yeg1TWqvzERYZwAkahqnp4iDJj1xYAJ3xqOFHn1J9ur406Rj88XVe3aJU2AWKN-wMeyastfGNaIWyfzvN-PXn8jhauTKM/s1600/DSCN1140.JPG" height="240" width="320" /></a></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>5
pugni di riso arborio</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>300
gr di asparagi selvatici</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
porro grande</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>basilico
5 o 6 foglie</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>alloro
2 foglie grandi</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cucchiaino di dado vegetale granulare</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cucchiaino di curcuma</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>2
cucchiai di olio evo</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>pepe
nero</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>1
cucchiaino scarso di burro</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>parmigiano
grattugiato</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>sale</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eo0G3uYSAkSsneImuW5Rkgs7TKqO_koHRlnvOZ9gHs-N_Fx9XCs3p0uwKtOnA99XiQZwpjQs5DpytpIjvrV1Xfunw_fVkB8ed96pYDaDSEqA6yN6PEa2wMi250xlsjV9VZFEEbrrao0/s1600/DSCN1171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eo0G3uYSAkSsneImuW5Rkgs7TKqO_koHRlnvOZ9gHs-N_Fx9XCs3p0uwKtOnA99XiQZwpjQs5DpytpIjvrV1Xfunw_fVkB8ed96pYDaDSEqA6yN6PEa2wMi250xlsjV9VZFEEbrrao0/s1600/DSCN1171.JPG" height="240" width="320" /></a></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mondiamo
il porro, tagliamolo a rondelle e mettiamolo in un tegame o padella,
dove poi potrà andare il riso, insieme all'olio e ad un bicchiere di
acqua.</b></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVsUCVLnMTgYEbB6kl6D0_0j4YPduyMQrVVvF1rn9OSEpdYjlIZpOtl70k47ZBSJvd_i4XojtxAPbNn0Fy739OtVpKKIdKqWYRFcZJS4-pTbL9rFUNovusKlRA-DdBzqCZVqLlCnX200/s1600/DSCN1136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVsUCVLnMTgYEbB6kl6D0_0j4YPduyMQrVVvF1rn9OSEpdYjlIZpOtl70k47ZBSJvd_i4XojtxAPbNn0Fy739OtVpKKIdKqWYRFcZJS4-pTbL9rFUNovusKlRA-DdBzqCZVqLlCnX200/s1600/DSCN1136.JPG" height="240" width="320" /></a></div>
<div align="LEFT" style="margin-bottom: 0cm;">
</div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Facciamo
cuocere coperto e a fuoco basso.</b></span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<strong><span style="color: green; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div align="LEFT" style="margin-bottom: 0cm;">
</div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Intanto
che il porro cuoce, puliamo gli asparagi ricavandone solo la parte
tenera e tagliamoli a pezzettini insieme al basilico.</b></span></span></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Con
gli avanzi degli asparagi e del porro, insieme al dado, alla curcuma,
all'alloro e poco sale, prepariamo il brodo vegetale con il quale
cuoceremo il risotto.</b></span></span></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaA8mr-EUGY5iI4BocEV3u8bxbC6M2S6coi9FArf5yIDVNeTBhYHUic3KTDzaRYJ1GZYR62jfczUHK5UiIfCN7thEi3r1moc4wHbL1rfodYFQ7wJlrymCcA7n7NqCdUcXczj_f61PMIss/s1600/DSCN1155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaA8mr-EUGY5iI4BocEV3u8bxbC6M2S6coi9FArf5yIDVNeTBhYHUic3KTDzaRYJ1GZYR62jfczUHK5UiIfCN7thEi3r1moc4wHbL1rfodYFQ7wJlrymCcA7n7NqCdUcXczj_f61PMIss/s1600/DSCN1155.JPG" height="240" width="320" /></a></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Portiamolo
a bollore a facciamolo bollire per 5 minuti, poi filtriamo.</b></span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSiV722EEw2lVKVPyTQQLEheQTl0v3xHSpiIjPM3SZhmOqyjo-4z49oWLU2PIwFbOL0vsNNHTfEKjMG8nBVdLkGYClprONeVzcLBh5DsAtVZ0aJNgLxigacuXB7ZT48DZuMlreden1Wt8/s1600/DSCN1173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSiV722EEw2lVKVPyTQQLEheQTl0v3xHSpiIjPM3SZhmOqyjo-4z49oWLU2PIwFbOL0vsNNHTfEKjMG8nBVdLkGYClprONeVzcLBh5DsAtVZ0aJNgLxigacuXB7ZT48DZuMlreden1Wt8/s1600/DSCN1173.JPG" height="240" width="320" /></a></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Quando
il porro si sarà completamente disfatto, uniamo il riso a facciamo
insaporire un poco. </b></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Sv5ZupKYnxH55rGIBZNrAvT0eHDH0gwTLGJSCfuNsD_p1Na9tcI31S-qDGUYM1AIMhabLrLFpZQ4LKt-YS6HP6A93hgC8edYT-r2ELmOKZa4_iFtZP-KJmsW8lNT1qV8BrWbmQ_QmW8/s1600/DSCN1162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Sv5ZupKYnxH55rGIBZNrAvT0eHDH0gwTLGJSCfuNsD_p1Na9tcI31S-qDGUYM1AIMhabLrLFpZQ4LKt-YS6HP6A93hgC8edYT-r2ELmOKZa4_iFtZP-KJmsW8lNT1qV8BrWbmQ_QmW8/s1600/DSCN1162.JPG" height="240" width="320" /></a></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b></b></span></span></span> </div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Iniziamo poi la cottura unendo, a mano a mano, il
brodo.</b></span></span></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94DOnm2PCAS6FLrXy_RO4K8VCvTwLCoITXSBePmPOQzL9dMcdsRLTyHRpSBQqEeG2Z1s38i0lSxBsGgjLJv-slZ2aYqegUbdI_04y6ctFY9g8zb4uWqxkADoTRpzUiS1KrlXO_FqNhxw/s1600/DSCN1165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94DOnm2PCAS6FLrXy_RO4K8VCvTwLCoITXSBePmPOQzL9dMcdsRLTyHRpSBQqEeG2Z1s38i0lSxBsGgjLJv-slZ2aYqegUbdI_04y6ctFY9g8zb4uWqxkADoTRpzUiS1KrlXO_FqNhxw/s1600/DSCN1165.JPG" height="240" width="320" /></a></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>A
metà cottura uniamo gli asparagi , il basilico e controlliamo la
salatura.</b></span></span></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<strong><span style="color: green; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ9-1-maFoPaNcBv3TiRa7Xcx-xBq7pVLikpbIREGdVxPMHSE4E1b36JHI9zafP_3ukkxKZmIDPiiyZZ4Kc38FzUSKA2rsSBvdgqfCB5yRXNDzJMtp834KD8qsP6G9QNQBynXc55Nb9w/s1600/DSCN1166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ9-1-maFoPaNcBv3TiRa7Xcx-xBq7pVLikpbIREGdVxPMHSE4E1b36JHI9zafP_3ukkxKZmIDPiiyZZ4Kc38FzUSKA2rsSBvdgqfCB5yRXNDzJMtp834KD8qsP6G9QNQBynXc55Nb9w/s1600/DSCN1166.JPG" height="320" width="240" /></a></div>
<div align="LEFT" style="margin-bottom: 0cm;">
</div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: green;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Portiamo
a cottura ed a fuoco spento uniamo poco burro, il parmigiano e del
pepe nero macinato al momento.</b></span></span></span></div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yIWFdXMNeNktLOMTzjzn0j_JP1n1dXMXEUYlXrKXIeshZLwwt61dCEKmOZOz46khoUoq9ysh8jh72VMKK-58cf6sf04Yt3jgI8cVHjfTEA-t10ITNW5lz32CfBaC5THMPxiWW2VvG_c/s1600/DSCN1168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yIWFdXMNeNktLOMTzjzn0j_JP1n1dXMXEUYlXrKXIeshZLwwt61dCEKmOZOz46khoUoq9ysh8jh72VMKK-58cf6sf04Yt3jgI8cVHjfTEA-t10ITNW5lz32CfBaC5THMPxiWW2VvG_c/s1600/DSCN1168.JPG" height="240" width="320" /></a></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div align="LEFT" style="margin-bottom: 0cm;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2D94a4YLgPX2MgId6oZIK0cfv6nO4txtJ9_M4q-6vBIL6kYFc84uTrMaXNMeut8XEskO8a-C739S3RSD8JXHyBO8CQiYtH9-plYKaUn5U4_IRAbNt8_wIOc4RlG3JYBANCqp3-yrTCHc/s1600/DSCN1170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2D94a4YLgPX2MgId6oZIK0cfv6nO4txtJ9_M4q-6vBIL6kYFc84uTrMaXNMeut8XEskO8a-C739S3RSD8JXHyBO8CQiYtH9-plYKaUn5U4_IRAbNt8_wIOc4RlG3JYBANCqp3-yrTCHc/s1600/DSCN1170.JPG" height="240" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-3316922648944946132014-03-08T21:58:00.002+01:002014-03-08T21:58:53.540+01:00INSALATA DI POMODORI E FRAGOLE
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>INGREDIENTI
( per una o due persone)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>8
pomodorini ciliegini neri (o normali)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>4
fragoloni</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>50
gr di emmental</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>½
cipolla bianca</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>erba
cipollina secca (due pizzichi)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>origano
secco (due pizzichi)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>tabasco
1 cucchiaino</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>senape
1 cucchiaino abbondante</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>olio
evo 2 cucchiai</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>basilico
1o foglie</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>timo
limoncino (o normale)</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>menta
romana 2 foglie</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>maggiorana</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>crostini
2 manciate</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>curcuma
una punta di cucchiaino</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>ESECUZIONE:</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNxc-TFnFKp5wcNNs4znv6B91vm5OcjURGJmTjECbQ4kzc7krMZ4_wjD3RN1vLsBSYC-C4CvrlcywVoBYc_Fr4MR_v4zHVE01P-E0qT7y0Zr-_MmosIzcRdZOt5tP4KzT6NjE2jN49QM/s1600/DSCN1134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNxc-TFnFKp5wcNNs4znv6B91vm5OcjURGJmTjECbQ4kzc7krMZ4_wjD3RN1vLsBSYC-C4CvrlcywVoBYc_Fr4MR_v4zHVE01P-E0qT7y0Zr-_MmosIzcRdZOt5tP4KzT6NjE2jN49QM/s1600/DSCN1134.JPG" height="240" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
</div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>La
ricetta è sufficiente per una persona come piatto unico e per due se
la consideriamo un contorno.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Puliamo
verdura, frutta ed erbette.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una insalatiera assembliamo i pomodori tagliati a spicchi insieme
alle fragole tagliate in quattro pezzi, la cipolla tagliata fine con
la mandolina, il formaggio tagliato a cubetti, basilico, timo, menta
e maggiorana spezzettate.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Spolverizziamo
con l'origano secco ed uniamo i crostini.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>In
una ciotolina prepariamo la salsina unendo la senape con l'erba
cipollina, il tabasco, l'olio evo, e la curcuma.</b></span></span></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b>Mescoliamo
per bene e condiamo con questa salsa l'insalata. Facciamo insaporire
circa 15 minuti e poi mangiamo.</b></span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6zcmy3gHg1fhmZXsEE9aWUDQpgb0nNYgMAmx2YWhvTOub4mobPHZPl6aPGjIIsnr9NCQrewxGxWMdQoyewMNGbxxPInnesH1E8axHWgnMtMdOl_9z8Cq54c0njCPGZaIP2-sV64dcaQ/s1600/DSCN1132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6zcmy3gHg1fhmZXsEE9aWUDQpgb0nNYgMAmx2YWhvTOub4mobPHZPl6aPGjIIsnr9NCQrewxGxWMdQoyewMNGbxxPInnesH1E8axHWgnMtMdOl_9z8Cq54c0njCPGZaIP2-sV64dcaQ/s1600/DSCN1132.JPG" height="240" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/16578573807374851272noreply@blogger.com0tag:blogger.com,1999:blog-8181857927999975452.post-74228888056285256992014-03-03T22:25:00.001+01:002014-03-03T22:25:31.526+01:00RIGATONI CON BROCCOLO ROMANO E PESTO LEGGERO BASILICO E NOCI
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>INGREDIENTI
(per 2 porzioni)</b></span></span></div>
<span style="color: #38761d;">
<br />
<br />
</span><br />
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>1
broccolo romano piccolo</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>200
gr rigatoni</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>2
bicchieri abbondanti di vino bianco secco</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>2
spicchi di aglio</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>1
mazzetto di basilico</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>4
noci</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>3
cucchiai olio evo</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>Peperoncino</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>Pecorino
grattugiato.</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /><span style="color: #38761d;">
</span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>ESECUZIONE</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<br /><span style="color: #38761d;">
</span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>Come
al solito, come prima cosa, mettiamo sul fuoco l’acqua per cuocere
la pasta. Saliamo poco l’acqua della pasta in quanto sarà il
pecorino a dare la giusta sapidità alla preparazione.</b></span></span></div>
<span style="color: #38761d;">
</span><br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>Mondiamo
il broccolo ricavandone solo le cime verdi che metteremo a cuocere in
una ampia padella, a crudo, insieme all’aglio tritato, al
peperoncino, 2 cucchiai di olio evo, il vino e poco sale.</b></span></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<strong><span style="color: #e36c0a; font-family: Segoe Print;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8j7UwLmhl6zAkxbnjWYdMskPb_wLNTdfS7bu3IQoZSt95iyNcQy8FHj_M7_FtUZOQI1KzK0Wu_kaeNLsfO5VIO8wmyhFJ3myMYJKOhthmd8zhQSA4IhWjnQ4VEnrw21fkRmVpInojC8/s1600/DSCN1063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8j7UwLmhl6zAkxbnjWYdMskPb_wLNTdfS7bu3IQoZSt95iyNcQy8FHj_M7_FtUZOQI1KzK0Wu_kaeNLsfO5VIO8wmyhFJ3myMYJKOhthmd8zhQSA4IhWjnQ4VEnrw21fkRmVpInojC8/s1600/DSCN1063.JPG" height="240" width="320" /></a></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
</div>
<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Segoe Print;"><span style="background-color: white; color: #38761d; font-size: medium;"><b>Se
vogliamo possiamo far rosolare la preparazione prima di aggiungere il
vino, ma in questo caso la quantità di olio evo utilizzata dovrà essere
leggermente aumentata.</b></span></span></div>
<span style="background-color: white; color: #38761d;">
</span><br />
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<span style="font-family: Segoe Print;"><span style="background-color: white; color: #38761d; font-size: medium;"><b>Mentre
facciamo cuocere il broccolo (coperto), prepariamo il pesto leggero.
In un pestello a mano (o in un tritatutto) mettiamo il basilico ben
pulito, le noci ed un cucchiaio di olio evo. </b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe6zyFVPmjthBNLwxt6TP0lzQDqdkQYIcx6GGx2DXunx8hnaVmrDRAWRUIoxp9y4NBg7tqQc1Dyi-zC0FfJgaBEecoRe0mIGsuFGrruAiRr1nwQ3XshTa5FsIxD80fXb-K4VI-i7x8gw/s1600/DSCN1066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #38761d; color: #38761d;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe6zyFVPmjthBNLwxt6TP0lzQDqdkQYIcx6GGx2DXunx8hnaVmrDRAWRUIoxp9y4NBg7tqQc1Dyi-zC0FfJgaBEecoRe0mIGsuFGrruAiRr1nwQ3XshTa5FsIxD80fXb-K4VI-i7x8gw/s1600/DSCN1066.JPG" height="240" width="320" /></span></a></div>
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<span style="color: #e36c0a;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b></b></span></span></span> </div>
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<span style="color: #e36c0a;"><span style="font-family: Segoe Print;"><span style="font-size: medium;"><b></b></span></span></span> </div>
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<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>Pestiamo per bene il
tutto e lasciamo da parte.</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDdlpXnmlIxkZvcXvOSnXbGSAV-JDb-_Ou9K9eGgQQuLxxErYV27DN0LAVHZdGeTuoxSwkGz5jNaMNVjJJtiJwrwHUhjIZeR13huoq4CwfjaMsKYFgNjJaWrYKQAM0_fSA6BHcdRSMHc/s1600/DSCN1070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDdlpXnmlIxkZvcXvOSnXbGSAV-JDb-_Ou9K9eGgQQuLxxErYV27DN0LAVHZdGeTuoxSwkGz5jNaMNVjJJtiJwrwHUhjIZeR13huoq4CwfjaMsKYFgNjJaWrYKQAM0_fSA6BHcdRSMHc/s1600/DSCN1070.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>Ricordiamoci
che la cottura del broccolo dovrà risultare “al dente”.</b></span></span></div>
<span style="color: #38761d;">
</span><br />
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<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>Portiamo
a cottura la pasta, al dente anche questa, e ripassiamola nella
padella, per circa un minuto aggiungendo un poco di acqua di cottura.
Aggiungiamo anche il pesto e a fuoco spento abbondante pecorino
grattugiato. </b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy491Z-6QfdiX34dCSwkjDmyUBBUo5-RpwDMuDL1OL-v94GHDn98QS9FpOQb4b2qpiTiFgzcv0Sfxw6GNTeEscg2aGmu7YCWGoR9A5pS9-ExxUGD5lwRDZE1jvlykRa5ls2tiwbVeVk2M/s1600/DSCN1076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #38761d;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy491Z-6QfdiX34dCSwkjDmyUBBUo5-RpwDMuDL1OL-v94GHDn98QS9FpOQb4b2qpiTiFgzcv0Sfxw6GNTeEscg2aGmu7YCWGoR9A5pS9-ExxUGD5lwRDZE1jvlykRa5ls2tiwbVeVk2M/s1600/DSCN1076.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Segoe Print;"><span style="color: #38761d; font-size: medium;"><b>Diamo una ultima mescolata e serviamo.</b></span></span></div>
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