tag:blogger.com,1999:blog-90654642070205956422024-03-13T09:54:48.383-07:00Dolce&Salato...che passione!!Tante buone ricette
da gustare in compagnia!Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.comBlogger198125tag:blogger.com,1999:blog-9065464207020595642.post-11091080656651784742014-03-18T06:00:00.000-07:002014-03-18T06:00:11.287-07:00Torta caprese alle mandorle<span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b>Ingredienti:</b></span><br />
<span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
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<a href="http://2.bp.blogspot.com/-5pCBBRf7d1E/Uyg_yIVSjgI/AAAAAAAABts/z5w2r4kYEvI/s1600/DSCN3829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5pCBBRf7d1E/Uyg_yIVSjgI/AAAAAAAABts/z5w2r4kYEvI/s1600/DSCN3829.JPG" height="300" width="400" /></a></div>
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<ul>
<li><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b>5 uova</b></span></li>
<li><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b>200gr di mandorle tritate</b></span></li>
<li><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b>200gr di zucchero a velo</b></span></li>
<li><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b>una fialetta di rum o vanillina</b></span></li>
<li><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b>3 cucchiai di fecola di patate</b></span></li>
<li><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b>250gr di cioccolato fondente</b></span></li>
</ul>
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<span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<a href="http://1.bp.blogspot.com/-9cf7yE5sZMI/Uyg_8jVm5zI/AAAAAAAABt0/KU7EUVfwQsg/s1600/DSCN3839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9cf7yE5sZMI/Uyg_8jVm5zI/AAAAAAAABt0/KU7EUVfwQsg/s1600/DSCN3839.JPG" height="300" width="400" /></a></div>
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<b style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Preparazione:</b><br />
<b style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br /></b>
<b style="color: purple; font-family: Georgia, 'Times New Roman', serif;">In una ciotola amalgamate i 5 tuorli con le mandorle tritate, lo zucchero a velo, il rum o la vanillina, il cioccolato sciolto a bagnomaria ed infine gli albumi montati a neve. Versate il tutto in una teglia imburrata e infarinata e cuocere in forno a 160° per 30/40 minuti circa.</b><br />
<b style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Quando la torta sarà raffreddata cospargerla con lo zucchero a velo</b><br />
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<a href="http://3.bp.blogspot.com/-RIRXuqCOiEI/UyhB-a5judI/AAAAAAAABuA/xYi60AR4wzY/s1600/DSCN3830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RIRXuqCOiEI/UyhB-a5judI/AAAAAAAABuA/xYi60AR4wzY/s1600/DSCN3830.JPG" height="240" width="320" /></a></div>
Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-60718447878160996302014-01-11T03:36:00.001-08:002014-01-11T03:36:32.801-08:00Crostata con crema al mandarino<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rhrQ6dqoaz0/UtEsR4S657I/AAAAAAAABtU/1tf6v7aO6os/s1600/DSCN3801%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rhrQ6dqoaz0/UtEsR4S657I/AAAAAAAABtU/1tf6v7aO6os/s1600/DSCN3801%5B1%5D.JPG" height="300" width="400" /></a></div>
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<span style="color: orange;">Per la ricetta della frolla cliccare <a href="http://dolce-salatochepassione.blogspot.it/2008/04/pasta-frolla.html">qui</a>.</span><br />
<span style="color: orange;"><br /></span>
<span style="color: orange;">Ingredienti per la crema al mandarino:</span><br />
<span style="color: orange;"><br /></span>
<br />
<ul>
<li><span style="color: orange;">succo di 6 mandarini</span></li>
<li><span style="color: orange;">succo di una piccola arancia</span></li>
<li><span style="color: orange;">1 uovo e 1 tuorlo</span></li>
<li><span style="color: orange;">50gr di zucchero (diminuire la quantità se i mandarini sono particolarmente dolci)</span></li>
<li><span style="color: orange;">25gr di farina 00</span></li>
<li><span style="color: orange;">50gr di latte</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-3QYUIk0p9iU/UtEsQp4CHjI/AAAAAAAABtM/0T9wfSH1coI/s1600/DSCN3800%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3QYUIk0p9iU/UtEsQp4CHjI/AAAAAAAABtM/0T9wfSH1coI/s1600/DSCN3800%5B1%5D.JPG" height="240" width="320" /></a></div>
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<span style="color: orange;">Lavorare l'uovo con lo zucchero, aggiungere la farina setacciata, il succo dei mandarini e dell'arancia. Unire il composto al latte tiepido e cuocere fino a che non diventerà una crema densa, avendo cura di mescolare continuamente con una frusta.</span></div>
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<span style="color: orange;">Lasciare raffreddare e nel frattempo preparare la pasta frolla, una volta cotta quest'ultima versarvi su la crema e lasciare riposare per qualche ora.</span></div>
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Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com1tag:blogger.com,1999:blog-9065464207020595642.post-45723297017722635142013-12-29T03:57:00.001-08:002013-12-29T03:57:29.018-08:00Mississipi mud pie<span style="color: #990000;">Non spendo tante parole per questo dolce, semplicemente una STRE-PI-TO-SO!!! La ricetta è stata presa da I menù di Benedetta!</span><br />
<span style="color: #990000;"><br /></span>
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<span style="color: #990000;"><a href="http://4.bp.blogspot.com/-XOQSf7GqDek/UsANdm41GhI/AAAAAAAABs0/5Wc9Z0VXJJs/s1600/DSCN3705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-XOQSf7GqDek/UsANdm41GhI/AAAAAAAABs0/5Wc9Z0VXJJs/s400/DSCN3705.JPG" width="400" /></a></span></div>
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<span style="background-color: #f4cccc; color: #990000;">Ingredienti <span style="font-family: Calibri; line-height: 1.4;">per la base:</span></span><br />
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">400 gr di frollini al cacao</span></li>
</ul>
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">150 gr di burro</span></li>
</ul>
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">1 cucchiaio di zucchero</span></li>
</ul>
<span style="background-color: #f4cccc;"><span style="color: #990000; font-family: Calibri;"><span style="line-height: 21px;"><br /></span></span><span style="color: #990000;"><span style="font-family: Calibri; line-height: 1.4;">per la crema:</span></span></span><ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">120 gr di zucchero</span></li>
</ul>
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">40 gr di amido di mais</span></li>
</ul>
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">30 gr di cacao</span></li>
</ul>
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">sale</span></li>
</ul>
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">4 tuorli</span></li>
</ul>
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">700 ml di latte</span></li>
</ul>
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">30 gr di burro</span></li>
</ul>
<ul style="font-family: Calibri; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">170 gr di cioccolato fondente</span></li>
</ul>
<span style="background-color: #f4cccc;"><span style="color: #990000; font-family: Calibri;"><span style="line-height: 21px;"><br /></span></span><span style="color: #990000;"><b style="font-family: Calibri; line-height: 21px;">Procedimento:</b></span></span><ol style="font-family: Calibri; line-height: 21px;"><a href="http://3.bp.blogspot.com/-q0pKq7DcsAE/UsANd2cOoII/AAAAAAAABs4/cmLJjFU-CrU/s1600/DSCN3713.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: #f4cccc;"><img border="0" height="300" src="http://3.bp.blogspot.com/-q0pKq7DcsAE/UsANd2cOoII/AAAAAAAABs4/cmLJjFU-CrU/s400/DSCN3713.JPG" width="400" /></span></a></ol>
<ol style="font-family: Calibri; line-height: 21px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">Tritare i biscotti al mixer, poi unire il burro fuso e un cucchiaio di zucchero e frullare ancora.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">Trasferire questo composto in una tortiera ad anello formando un guscio schiacciandolo sulla base e lungo le pareti.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">Passare il guscio in forno a 180 gradi per circa 8 minuti.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">Per la crema unire in un pentolino fuori dal fuoco lo zucchero con amido di mais, cacao e sale.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">Aggiungere anche i tuorli e il latte e fare addensare sulla fiamma mescolando con la frusta a mano.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">Fuori fuoco unire il burro e il cioccolato fuso e amalgamare, poi raffreddare la crema per un paio di ore.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: #f4cccc; color: #990000;">Farcire il guscio di biscotto con la crema al cioccolato, poi riporre la torta in frigo per almeno 5 ore o anche per un giorno intero, la torta risulta molto più gustosa se fatta riposare di più ;)</span></li>
</ol>
Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-67678398129099639992013-12-29T03:40:00.003-08:002013-12-29T03:42:01.405-08:00Torta caprese alle noci<span style="color: #134f5c;">Ingredienti:</span><br />
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<ul>
<li><span style="color: #134f5c;">140gr di cioccolato fondente</span></li>
<li><span style="color: #134f5c;">100gr di burro</span></li>
<li><span style="color: #134f5c;">130gr di zucchero</span></li>
<li><span style="color: #134f5c;">150gr di gherigli di noci</span></li>
<li><span style="color: #134f5c;">3 uova</span></li>
<li><span style="color: #134f5c;">un cucchiaino di lievito per dolci</span></li>
<li><span style="color: #134f5c;">una noce di burro</span></li>
<li><span style="color: #134f5c;">cacao amaro</span></li>
<li><span style="color: #134f5c;">zucchero a velo</span></li>
</ul>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Procedimento:</span></div>
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<span style="color: #134f5c;"><br /></span></div>
<div>
<span style="color: #134f5c;">In un pentolino fare sciogliere a fuoco basso il cioccolato con il burro e lo zucchero, lasciarlo intiepidire e poi versarlo in una terrina, unendovi le noci tritate e il lievito, aggiungere uno per volta i 3 tuorli, mentre a parte montare a neve gli albumi con un pizzico di sale che andranno poi aggiunti al composto, mescolando dal basso verso l'alto per non farli smontare. Imburrare e infarinare uno stampo e infornare a 180° per 30/35 minuti. </span></div>
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<span style="color: #134f5c;">Coprire con abbondante zucchero a velo e servire</span></div>
Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-58215666584574541892013-12-29T03:33:00.000-08:002013-12-29T03:33:01.861-08:00Torta al caffè e ganache di cioccolato<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-cphVaJ1IBjQ/UsAHudviZ2I/AAAAAAAABsU/SbYD_6NY2Gs/s1600/DSCN3601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-cphVaJ1IBjQ/UsAHudviZ2I/AAAAAAAABsU/SbYD_6NY2Gs/s400/DSCN3601.JPG" width="400" /></a></div>
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<span style="color: #3d85c6;"><i><b>Ingredienti:</b></i></span><br />
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<ul>
<li><span style="color: #3d85c6;"><i><b>400gr di farina 00</b></i></span></li>
<li><span style="color: #3d85c6;"><i><b>150gr di burro sciolto</b></i></span></li>
<li><span style="color: #3d85c6;"><i><b>230gr di zucchero</b></i></span></li>
<li><span style="color: #3d85c6;"><i><b>4 uova</b></i></span></li>
<li><span style="color: #3d85c6;"><i><b>100ml di caffè espresso</b></i></span></li>
<li><span style="color: #3d85c6;"><i><b>un pizzico di sale</b></i></span></li>
<li><span style="color: #3d85c6;"><i><b>1 bustina di lievito per dolci</b></i></span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-tHgTU6EODFk/UsAHug7YmzI/AAAAAAAABsY/belPMusJkaU/s1600/DSCN3603.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-tHgTU6EODFk/UsAHug7YmzI/AAAAAAAABsY/belPMusJkaU/s320/DSCN3603.JPG" width="320" /></a></div>
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<span style="color: #3d85c6;"><b><i><br /></i></b></span></div>
<span style="color: #3d85c6;"><i><b>per la ganache:</b></i></span><br />
<br />
<ul>
<li><span style="color: #3d85c6;"><i><b>250gr di cioccolato fondente</b></i></span></li>
<li><span style="color: #3d85c6;"><i><b>250gr di panna da montare</b></i></span></li>
</ul>
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<span style="color: #3d85c6;"><i><b>Sciogliere il burro e farlo raffreddare, nel fratte</b></i></span><i style="color: #3d85c6;"><b><div style="display: inline !important;">
<i><b></b></i></div>
<div style="display: inline !important;">
<i><b><i><b>mpo montare le uovo con lo zucchero e un pizzico di sale, unirvi il burro, il caffè e infine farina e lievito. Traferire il composto in una teglia imburrata e infarinata e infornare a 180° per 35/40 minuti circa.</b></i></b></i></div>
</b></i></div>
<div>
<a href="http://2.bp.blogspot.com/-4opoouYGsns/UsAHymec_FI/AAAAAAAABsk/Mk_2KF-Mr-0/s1600/DSCN3606.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-4opoouYGsns/UsAHymec_FI/AAAAAAAABsk/Mk_2KF-Mr-0/s400/DSCN3606.JPG" width="400" /></a><span style="color: #3d85c6;"><i><b>Intanto preparare del caffè espresso per la bagna (o volendo si può sostituire con un liquore al caffè) e la ganache, facendo sciogliere il cioccolato nella panna su fiamma dolce e far raffreddare.</b></i></span></div>
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<span style="color: #3d85c6;"><i><b>Tagliare a metà la torta, bagnare </b></i></span></div>
<div>
<span style="color: #3d85c6;"><i><b>con il caffè zuccherato e stendere uno strato generoso di ganache, richiudere con l'altro disco e ricoprire con altra ganache.</b></i></span></div>
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Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-1505763555225316812013-12-29T03:17:00.002-08:002013-12-29T03:17:32.013-08:00Stella di pan brioche alla marmellata di fragole<br />
<div style="border: 0px; font-size: 15px; line-height: 24px; margin-bottom: 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>Ingredienti:</i></span></div>
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<a href="http://2.bp.blogspot.com/-mQm8qkL_nqc/UsADvTpXsfI/AAAAAAAABsE/oYhzbZ0BDIQ/s1600/DSCN3652.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: #d5a6bd;"><span style="font-family: Trebuchet MS, sans-serif;"><i><img border="0" height="300" src="http://2.bp.blogspot.com/-mQm8qkL_nqc/UsADvTpXsfI/AAAAAAAABsE/oYhzbZ0BDIQ/s400/DSCN3652.JPG" width="400" /></i></span></span></a></div>
<ul style="border: 0px; font-size: 15px; line-height: 24px; list-style: square; margin: 0px 0px 1.625em 2.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>250 gr di farina 00</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>250 gr di farina manitoba</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>2 uova</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>60 gr zucchero</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>180 ml di latte (temperatura ambiente)</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>30 gr burro</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>1 cubetto di lievito di birra</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>un vasetto di marmellata di fragole</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>uvetta</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>2 cucchiai di latte</i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>zucchero a velo</i></span></li>
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<span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>Sciogliere il burro nel latte tiepido, nel frattempo mischiare le farine con lievito e zucchero, aggiungere poi le uova, l'uvetta precedentemente ammollata nel rum e infine il latte a filo. Mescolare bene finché non si otterrà un impasto liscio ed omogeneo. Trasferire in una ciotola e coprire con la pellicola bucherellata e lasciare riposare in luogo caldo e asciutto per circa 2 ore o comunque fino a che non sarà raddoppiato di volume.</i></span></div>
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<a href="http://1.bp.blogspot.com/-68_QEUn4O5I/UsADsuyoSyI/AAAAAAAABrw/u5L91pP6P1o/s1600/DSCN3621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><i><img border="0" height="300" src="http://1.bp.blogspot.com/-68_QEUn4O5I/UsADsuyoSyI/AAAAAAAABrw/u5L91pP6P1o/s400/DSCN3621.JPG" width="400" /></i></span></a></div>
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<span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>Dividere l'impasto in 4 parti uguali e stendere ciascun panetto formato dischi rotondi della stessa dimensione, stendere il primo su una teglia rivestita con carta forno e farcirlo con uno strato di marmellata, coprire con il secondo disco e continuare così fino ad arrivare all'ultimo disco. Al centro fare un segno con una tazza e praticare dei tagli, dividere quindi in 4 parti e poi dividere ogni spicchio ottenuto in altre 2 parti. Unire poi tra loro gli spicchi verso l'esterno e lasciare lievitare ancora per 1 ora.</i></span></div>
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<span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>Spennellare la superficie con il latte e infornare a 180° per 30 minuti circa.</i></span></div>
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<span style="background-color: #d5a6bd; color: #351c75; font-family: Trebuchet MS, sans-serif;"><i>Sfornare e..gustare ^_^</i></span></div>
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Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-67020210948785427472013-12-28T14:41:00.000-08:002013-12-28T14:41:18.220-08:00Crostata marmorizzata<br />
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Ingredienti:</h4>
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<ul>
<li><span style="color: #073763; font-family: PT Serif, serif;"><span style="line-height: 18px;"><a href="http://dolce-salatochepassione.blogspot.it/2008/04/pasta-frolla.html">pasta frolla</a></span></span></li>
<li><span style="color: #073763; font-family: PT Serif, serif;"><span style="line-height: 18px;">1 cucchiaio di fecola</span></span></li>
<li><span style="color: #073763; font-family: PT Serif, serif;"><span style="line-height: 18px;">1 bustina di vanillina</span></span></li>
<li><span style="color: #073763; font-family: PT Serif, serif;"><span style="line-height: 18px;">120gr di zucchero</span></span></li>
<li><span style="color: #073763; font-family: PT Serif, serif;"><span style="line-height: 18px;">12gr di gelatina in fogli</span></span></li>
<li><span style="color: #073763; font-family: PT Serif, serif;"><span style="line-height: 18px;">4 tuorli</span></span></li>
<li><span style="color: #073763; font-family: PT Serif, serif;"><span style="line-height: 18px;">250ml di latte</span></span></li>
<li><span style="color: #073763; font-family: PT Serif, serif;"><span style="line-height: 18px;">100gr di nutella o cacao amaro </span></span></li>
<li><span style="color: #073763; font-family: PT Serif, serif;"><span style="line-height: 18px;">400ml di panna</span></span></li>
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<a href="http://1.bp.blogspot.com/-_4HT8Qm8KhA/Ur9SMIkAZFI/AAAAAAAABrg/M6fclfojpqA/s1600/DSCN8802.JPG" imageanchor="1" style="clear: left; float: left; font-size: 16.5px; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-_4HT8Qm8KhA/Ur9SMIkAZFI/AAAAAAAABrg/M6fclfojpqA/s400/DSCN8802.JPG" width="400" /></a></h4>
<h2>
<span style="font-size: small;">Preparazione:</span></h2>
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<span style="color: #073763;">Bucherellare la pasta frolla e coprirla con carta forno con sopra i fagioli e cuocere per circa 20' a 180°.</span></div>
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<span style="color: #073763;">Nel frattempo preparare la crema, quindi bollire il latte unendovi la vanillina, a parte montare i tuorli con lo zucchero e la fecola, cui bisognerà poi incorporare il latte caldo. </span></div>
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<a href="http://2.bp.blogspot.com/-91PWAqrucDc/Ur9SBRj4FxI/AAAAAAAABrY/6QEga3A8VUw/s1600/DSCN8800.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #073763;"><img border="0" height="240" src="http://2.bp.blogspot.com/-91PWAqrucDc/Ur9SBRj4FxI/AAAAAAAABrY/6QEga3A8VUw/s320/DSCN8800.JPG" width="320" /></span></a><span style="color: #073763;">Riportare la crema sul fuoco fino a farla raddensare, aggiungere poi la gelatina (precedentemente ammollata) e mescolare finché non sarà completamente sciolta. Dividere la crema in due parti, ad una delle quali andrà unita la nutella o cacao amaro. Quando le creme avranno raggiunto la temperatura ambiente unirvi la panna montata. Versare le creme, sulla crostata, alternandole e mescolare con un bastoncino creando dei disegni. Tenere la torta in frigo, per almeno 2 ore, fino al momento di servire.</span></div>
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Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-5228691467909552162013-12-28T13:44:00.000-08:002013-12-28T13:44:50.105-08:00Praline al cocco e praline alle nocciolePer 30 praline circa:<br />
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<ul>
<li>200gr di cioccolato fondente</li>
<li>100gr di mascarpone</li>
<li>80gr di zucchero a velo</li>
<li>cocco rapé q.b.</li>
</ul>
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Per quelle alle nocciole stessi ingredienti, il cocco si sostituisce con 100gr di nocciole tritate finemente</div>
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Per la copertura:</div>
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<ul>
<li>cocco rapé</li>
<li>cacao amaro</li>
</ul>
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Sciogliere il cioccolato fondente a bagnomaria oppure al microonde, lasciare raffreddare e poi unire al mascarpone e zucchero a velo. Nell'impasto unirvi o la farina di cocco o le nocciole tritate finemente. Lasciare raffreddare l'impasto per un paio di ore in frigo, formare poi delle palline che andranno passate o nella farina di cocco o nel cacao amaro, o in quello che preferite :)</div>
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Conservare in frigo fino al momento di servire, golosissime :)</div>
Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-2906970160070330082013-12-28T12:39:00.001-08:002013-12-28T12:39:48.410-08:00Torta tiramisù<br />
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #274e13; color: lime;">Ricettina che avrete sicuramente visto fare a Benedetta Parodi nella sua trasmissione I menù di Benedetta..ottima ricetta per chi ama il tiramisù e avesse voglia di provare qualche variante, risultato garantito e semplice da fare ;)</span></strong></div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #274e13; color: lime;">Vediamo ingredienti e procedimento:</span></strong></div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #274e13; color: lime;">INGREDIENTI per 10 persone</span></strong></div>
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<span style="background-color: #274e13; color: lime;"><strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Per la Torta</strong><br />2 uova<br />115 gr di zucchero<br />115 gr di burro<br />115 gr di farina<br />1 bustina di lievito<br />1 bustina di vanillina<br />caffè qb</span></div>
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<span style="background-color: #274e13; color: lime;"><br /><strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Per la Crema</strong><br />250 gr di mascarpone<br />2-3 cucchiai di zucchero<br />200 gr di panna montata</span></div>
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<span style="background-color: #274e13; color: lime;"><b>Bagna e guarnizione</b><br />caffè qb<br />cacao qb<br />scaglie di cioccolato</span></div>
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<span style="background-color: #274e13; color: lime;"><strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Procedimento:</strong><br />Mescolare le uova con 115 gr di zucchero , il burro sciolto , la farina e il lievito. Aggiungere la vanillina e il caffè, amalgamare bene il composto, quindi versarlo in una tortiera e cuocerlo in forno a 180° per 25’.<br />Intanto preparare la crema mescolando il mascarpone con 2-3 cucchiai di zucchero e con la panna leggermente montata.<br />Una volta pronta la torta, sformarla e tagliarla in due. Bagnare la torta con il caffè e farcirla con metà della crema. Spolverizzare con il cacao e richiudere la torta. Completare con il resto della crema e con altro cacao. Guarnire con ricciolini di cioccolato e lasciare raffreddare per qualche ora.</span></div>
Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-86072096743493413362013-12-26T22:27:00.001-08:002013-12-26T22:27:42.256-08:00Saccottini di brisée con tonno e patate e polpette di ricotta e patate<br />
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<a href="http://1.bp.blogspot.com/-vNMscuM0O0Q/Ur0bEn9t1rI/AAAAAAAABqY/z50jvTDjqdo/s1600/DSCN3733%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-vNMscuM0O0Q/Ur0bEn9t1rI/AAAAAAAABqY/z50jvTDjqdo/s400/DSCN3733%5B1%5D.JPG" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-zWgHdXN2ie8/Ur0bCm2TDZI/AAAAAAAABqQ/7wzEomColds/s1600/DSCN3732%5B1%5D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-zWgHdXN2ie8/Ur0bCm2TDZI/AAAAAAAABqQ/7wzEomColds/s320/DSCN3732%5B1%5D.JPG" width="320" /></a><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e69138; line-height: 21.983333587646484px;"><b><i>Ingredienti per i saccottini di brisée:</i></b></span></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #e69138; line-height: 21.983333587646484px;"><b><i><br /></i></b></span></span>
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<li style="line-height: 1.571em; list-style-type: disc; margin: 0.571em 0px 0px 1.071em; padding: 0px;"><b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;">2 rotoli<span style="line-height: 1.571em;"> di pasta brisée</span></span></i></b></li>
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<li style="line-height: 1.571em; list-style-type: disc; margin: 0.571em 0px 0px 1.071em; padding: 0px;"><b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;">2 scatolette di tonno all’olio d’oliva</span></i></b></li>
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<li style="line-height: 1.571em; list-style-type: disc; margin: 0.571em 0px 0px 1.071em; padding: 0px;"><b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;">4 patate medie</span></i></b></li>
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<li style="line-height: 1.571em; list-style-type: disc; margin: 0.571em 0px 0px 1.071em; padding: 0px;"><b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;">latte q.b.</span></i></b></li>
</ul>
<ul class="single" style="clear: left; list-style-type: none; margin: 0.571em 0px 0px; padding: 0px;">
<li style="line-height: 1.571em; list-style-type: disc; margin: 0.571em 0px 0px 1.071em; padding: 0px;"><b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;">primo sale q.b.</span></i></b></li>
</ul>
<ul class="single" style="clear: left; list-style-type: none; margin: 0.571em 0px 0px; padding: 0px;">
<li style="line-height: 1.571em; list-style-type: disc; margin: 0.571em 0px 0px 1.071em; padding: 0px;"><b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;">2 funghi champignon</span></i></b></li>
</ul>
<ul class="single" style="clear: left; list-style-type: none; margin: 0.571em 0px 0px; padding: 0px;">
<li style="line-height: 1.571em; list-style-type: disc; margin: 0.571em 0px 0px 1.071em; padding: 0px;"><b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;">olive nere</span></i></b></li>
</ul>
<ul class="single" style="clear: left; list-style-type: none; margin: 0.571em 0px 0px; padding: 0px;">
<li style="line-height: 1.571em; list-style-type: disc; margin: 0.571em 0px 0px 1.071em; padding: 0px;"><b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;">sale</span></i></b></li>
</ul>
<ul class="single" style="clear: left; list-style-type: none; margin: 0.571em 0px 0px; padding: 0px;">
<li style="line-height: 1.571em; list-style-type: disc; margin: 0.571em 0px 0px 1.071em; padding: 0px;"><b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;">pepe</span></i></b></li>
</ul>
<span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21.983333587646484px;"><b><i><br /></i></b></span><b><i>Far bollire le patate in abbondante acqua salata, una volta cotte sbucciarle e passarle nello schiacciapatate, aggiungervi poi il tonno, pezzetti di formaggio, olive nere, funghi, sale, pepe e latte quanto ne prende.</i></b></span><br />
<div style="line-height: 1.571em; padding: 0.571em 0px 0px;">
<b><i><span style="background-color: #e69138; color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="margin: 0px; padding: 0px;">Preparazione</span></span></i></b></div>
<div style="line-height: 1.571em; padding: 0.571em 0px 0px;">
<span style="background-color: #e69138; line-height: 1.571em;"><b><i><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Srotolare la pasta brisée, dividetela formando dei triangoli, riempirli con il composto ottenuto e chiudere bene i bordi, friggere in abbondante olio e servire. Buonissimi anche freddi ;)</span></i></b></span></div>
<div style="line-height: 1.571em; padding: 0.571em 0px 0px;">
<span style="background-color: #f3f3f3; line-height: 1.571em;"><b><i><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br /></span></i></b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b><i style="background-color: #e69138;">Ingredienti per le polpette di ricotta e patate:</i></b></span></div>
<div style="line-height: 1.571em; padding: 0.571em 0px 0px;">
</div>
<span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e69138; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Dosi per circa 40 polpettine:</i></span></span></span><br />
<ul>
<li><i style="line-height: 1.5em;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e69138; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">250 g di ricotta</span></span></span></i></li>
<li><i style="line-height: 1.5em;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e69138; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">120-150 g di patate</span></span></span></i></li>
<li><i style="line-height: 1.5em;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e69138; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1 uovo grande</span></span></span></i></li>
<li><i style="line-height: 1.5em;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e69138; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">una manciata di parmigiano grattugiato</span></span></span></i></li>
<li><i style="line-height: 1.5em;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e69138; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">sale, pepe, noce moscata, prezzemolo</span></span></span></i></li>
<li><i style="line-height: 1.5em;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e69138; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">la buccia grattugiata di 1 limone</span></span></span></i></li>
<li><i style="color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 1.571em;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e69138; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">farina, uovo e pangrattato per la panatura</span></span></i></li>
<li><i style="color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 1.571em;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e69138; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">olio per friggere</span></span></i></li>
</ul>
<span style="color: #990000;"><span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: #e69138;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Lessare le patate e passarle nello schiacciapatate. </span><span style="line-height: 1.5em;">Fare sgocciolare la ricotta e poi mescolarla con tutti gli altri ingredienti, riporre l'impasto in frigorifero per farlo solidificare un po', formare poi delle polpettine (aiutandovi inumidendo i palmi delle mani) e passarle nella farina, l'uovo sbattuto con un pizzico di sale e pangrattato. </span><span style="line-height: 1.5em;">Friggere in olio bollente per qualche minuto</span></i></span></span><br />
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Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-52165537904735143462013-12-26T22:04:00.003-08:002013-12-26T22:04:35.996-08:00Crostata salata con funghi, speck e formaggio<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-E-QLS-TA67k/Ur0YC8mZh9I/AAAAAAAABp8/pAeT1Znv8vY/s1600/DSCN3719%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-E-QLS-TA67k/Ur0YC8mZh9I/AAAAAAAABp8/pAeT1Znv8vY/s400/DSCN3719%5B1%5D.JPG" width="400" /></a></div>
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<address style="background-color: white; border: 0px; color: #1e73be; font-family: Adamina; font-size: 15px; font-style: inherit; line-height: 24px; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
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<address style="background-color: white; border: 0px; color: #1e73be; font-family: Adamina; font-size: 15px; font-style: inherit; line-height: 24px; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
Ingredienti:</address>
<address style="background-color: white; border: 0px; color: #1e73be; font-family: Adamina; font-size: 15px; font-style: inherit; line-height: 24px; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
<ul>
<li><span style="font-style: inherit;">300 gr. di farina 00</span></li>
<li><span style="font-style: inherit;">90 gr. di olio extravergine d’oliva</span></li>
<li><span style="font-style: inherit;">sale</span></li>
<li><span style="font-style: inherit;">3 uova intere</span></li>
<li><span style="font-style: inherit;">1 cucchiaino raso di lievito per torte salate</span></li>
</ul>
</address>
<address style="background-color: white; border: 0px; color: #1e73be; font-family: Adamina; font-size: 15px; font-style: inherit; line-height: 24px; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
Per il ripieno:</address>
<address style="background-color: white; border: 0px; color: #1e73be; font-family: Adamina; font-size: 15px; font-style: inherit; line-height: 24px; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
<ul>
<li><span style="font-style: inherit;">400 gr. di funghi champignon</span></li>
<li><span style="font-style: inherit;">speck</span></li>
<li><span style="font-style: inherit;">formaggio tipo emmenthal</span></li>
<li>pomodoro pelato</li>
<li>olio</li>
<li>sale</li>
<li>pepe</li>
<li>curry</li>
</ul>
<div>
In una ciotola mescolare la farina con sale e lievito, aggiungere le uova e l’olio poco per volta (la quantità di olio dipende dal grado di assorbimento della farina e dalla grandezza delle uova). Lavorare l'impasto fino a renderlo liscio, mettere poi a riposare.<span style="font-style: inherit;">In una padella fare cuocere i funghi tagliati a lamelle, senza aggiungere nessun condimento, solo una volta soffritti aggiungervi l'olio d'oliva, sale, pepe e curry.</span></div>
<div>
Imburrare e infarinare una teglia, stendere la pasta frolla e coprire con uno strato di pomodoro pelato condito con olio, sale e pepe, i funghi, lo speck e i pezzetti di formaggio. <span style="font-style: inherit;">Infornare a 180° per 25/30 minuti circa.</span></div>
<div>
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<a href="http://4.bp.blogspot.com/-SBOsYHw0rCM/Ur0YElFBQ5I/AAAAAAAABqE/6idq_w7ayBk/s1600/DSCN3727%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-SBOsYHw0rCM/Ur0YElFBQ5I/AAAAAAAABqE/6idq_w7ayBk/s400/DSCN3727%5B1%5D.JPG" width="400" /></a></div>
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</address>
Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-25860665307263061272013-12-26T21:28:00.000-08:002013-12-26T21:28:56.146-08:00Tiramisù di pandoro con crema al limoneOttimo fine pasto per la vigilia di Natale, un dolce molto buono ma anche leggero e il che non guasta visto le innumerevoli abbuffate di questo periodo :)<br />
Vediamo il procedimento!<br />
<br />
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Ingredienti:<br />
<br />
<ul>
<li>due belle fette di pandoro</li>
<li>rum</li>
<li>1 limone</li>
<li>buccia di un limone</li>
<li>mezza fialetta di aroma di limone</li>
<li>15 gr di amido</li>
<li>2 tuorli</li>
<li>3 cucchiai di zucchero (aggiungere a seconda dell'acidità del limone)</li>
<li>panna da montare già zuccherata</li>
<li>cioccolato bianco per guarnire</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-R4zwP3eZmxA/Ur0PYK3IPHI/AAAAAAAABpY/cjQpCOl6sAA/s1600/DSCN3744%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-R4zwP3eZmxA/Ur0PYK3IPHI/AAAAAAAABpY/cjQpCOl6sAA/s400/DSCN3744%5B1%5D.JPG" width="400" /></a></div>
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<div>
Tagliare le fette di pandoro, bagnarle con il rum e sistemare la prima in una pirofila di vetro, nel frattempo preparare la crema, sbattendo i tuorli con i 3 cucchiai di zucchero, fino ad ottenere un composto spumoso ed omogeneo, aggiungere il succo di un limone e la buccia grattugiata. A parte montare 100gr di panna e aggiungerla al composto insieme a 15 gr di amido, portare sul fuoco e cuocere fino a fare addensare, a fine cottura aggiungere la mezza fialetta di aroma di limone, togliere dal fuoco e lasciare raffreddare.</div>
<div>
A questa crema aggiungere altra panna da montare (circa 200gr) e ricoprire con essa lo strato di pandoro, e fare un altro strato. Terminare con crema e mezza tavoletta di cioccolato bianco a scagliette.</div>
<div>
Lasciare riposare in frigorifero per almeno 3 ore e poi gustare :)<br />
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Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-62179614110049504242013-01-17T09:54:00.000-08:002013-01-17T09:54:03.067-08:00Torta di mele<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ToEiasceo38/UPg6btFZjqI/AAAAAAAABok/4FRDdl08eAM/s1600/DSCN1669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ToEiasceo38/UPg6btFZjqI/AAAAAAAABok/4FRDdl08eAM/s400/DSCN1669.JPG" width="400" /></a></div>
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i><br /></i></b></span></span>
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>Ingredienti:</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i><br /></i></b></span></span>
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>700gr di mele</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>3 uova</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>70gr di burro</i></b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0iJ-MJ-T3jk/UPg6cLYPAII/AAAAAAAABoo/F3QmqPWBvUA/s1600/DSCN1670.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-0iJ-MJ-T3jk/UPg6cLYPAII/AAAAAAAABoo/F3QmqPWBvUA/s400/DSCN1670.JPG" width="400" /></a></div>
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>300gr di farina 00</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>200gr di zucchero</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>1 bicchiere di latte</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>1 limone</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>1 bustina di lievito per dolci</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>1 bustina di vanillina</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i><br /></i></b></span></span>
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>Preparazione:</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i><br /></i></b></span></span>
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>Sbucciare e affettare le mele, cospargerle con il succo di un limone. Nel frattempo sbattere i tuorli con lo zucchero, poi aggiungervi il burro ammorbidito, e infine un bicchiere di latte. Lavorare fino a che il composto risulti omogeneo, a questo punto aggiungervi la farina, il lievito e la scorza grattugiata di un limone. Incorporare gli albumi precedentemente montati a neve con un pizzico di sale, infine le mele e la bustina di vanillina.</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>Imburrare e infarinare una teglia, versarvi il composto e ricoprire con delle fette di mele, fiocchetti di burro e zucchero di canna (se volete anche con della marmellata di albicocche).</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i>Infornare per circa 1 ora a 180°.</i></b></span></span><br />
<span style="color: #d0e0e3;"><span style="background-color: blue;"><b><i><br /></i></b></span></span>
<div class="separator" style="clear: both; text-align: center;">
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<br />Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-41880129327194048492013-01-17T09:41:00.001-08:002013-01-17T09:41:53.544-08:00Pere cotte al vino e quenelle di formaggio cremoso<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Gn6-FVvTpmA/UPg3FGl4SAI/AAAAAAAABoI/FCHtJOPIF-w/s1600/DSCN1697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Gn6-FVvTpmA/UPg3FGl4SAI/AAAAAAAABoI/FCHtJOPIF-w/s400/DSCN1697.JPG" width="400" /></a></div>
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i><br /></i></b></span>
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i>Ingredienti per 4 persone:</i></b></span><br />
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i><br /></i></b></span>
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i>4 pere</i></b></span><br />
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i>vino rosso q.b.</i></b></span><br />
<a href="http://1.bp.blogspot.com/-sfABc50NJBs/UPg3Bu6IpPI/AAAAAAAABnw/TTu7uoNu5eU/s1600/DSCN1683.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-sfABc50NJBs/UPg3Bu6IpPI/AAAAAAAABnw/TTu7uoNu5eU/s400/DSCN1683.JPG" width="400" /></a><span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i>zucchero semolato q.b.</i></b></span><br />
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i>una confezione di philadelphia</i></b></span><br />
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i>una manciata di amaretti</i></b></span><br />
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i><br /></i></b></span>
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i>In un pentolino cuocere le pere, precedentemente sbucciate e tagliate a metà, nel vino rosso (deve coprire le pere) leggermente zuccherato.</i></b></span><br />
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i>Nel frattempo lavorare in una ciotola il philadelphia con lo zucchero e una volta pronto formare delle quenelle (con l'aiuto di due cucchiai) che andranno adagiate sul piatto da portata. Una volta pronte le pere, adagiare anche queste sul piatto da portata mentre nel pentolino si farà restringere il vino aggiungendovi un po' di amido.</i></b></span><br />
<span style="color: #660000; font-family: Times, Times New Roman, serif;"><b><i>Unire la cremina al vino alle quenelle e alle pere e sbriciolarvi sopra una manciata di amaretti.</i></b></span><br />
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<span style="color: #660000;"><br /></span>Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-76104714260970005882013-01-17T09:25:00.001-08:002013-01-17T09:25:43.473-08:00Crepès agli asparagi, speck e gamberetti<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Ingredienti:</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b><br /></b></i></span>
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Crepès</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>cipolla</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>asparagi</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>speck</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>gamberetti</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>bechamelle</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>parmigiano grattugiato</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>sale, pepe</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b><br /></b></i></span>
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Preparare le <a href="http://dolce-salatochepassione.blogspot.it/2008/04/creps.html">crepès</a> e la <a href="http://dolce-salatochepassione.blogspot.it/2008/06/beschamelle.html">bechamelle</a>.</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>In una padella far rosolare una cipolla tagliata a fettine sottili, aggiungervi gli asparagi tagliati a pezzetti (precedentemente sbollentati) e i gamberetti (anche questi fatti sbollentare), salare e pepare. Fare cuocere per qualche minuto e poi spegnere, aggiungervi lo speck tagliato a pezzetti e la bechamelle.</b></i></span><br />
<span style="color: #45818e; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Con questo composto condire le crepès, chiuderle e riporle in una teglia, sporcata sul fondo con un po' di bechamelle. Una volta pronte versarvi sopra la bechamelle e cospargerle con abbondante parmigiano grattugiato. Infornare a 180° per 15-20 minuti.</b></i></span><br />
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<br />Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-57958008543644761492013-01-17T09:11:00.002-08:002013-01-17T09:11:22.254-08:00Paella rivisitata<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #0c343d;"><b><i><br /></i></b></span>
<span style="color: #0c343d;"><b><i>Ingredienti per 4 persone:</i></b></span><br />
<span style="color: #0c343d;"><b><i><br /></i></b></span>
<span style="color: #0c343d;"><b><i>200gr di riso basmati</i></b></span><br />
<span style="color: #0c343d;"><b><i>200gr di gamberetti</i></b></span><br />
<span style="color: #0c343d;"><b><i>un paio di calamari</i></b></span><br />
<span style="color: #0c343d;"><b><i>250gr di petto di pollo</i></b></span><br />
<span style="color: #0c343d;"><b><i>200gr di piselli surgelati</i></b></span><br />
<span style="color: #0c343d;"><b><i>2 carote</i></b></span><br />
<span style="color: #0c343d;"><b><i>1 cipolla bianca</i></b></span><br />
<span style="color: #0c343d;"><b><i>olio, sale</i></b></span><br />
<span style="color: #0c343d;"><b><i>cumino</i></b></span><br />
<span style="color: #0c343d;"><b><i>salsa di soia</i></b></span><br />
<span style="color: #0c343d;"><b><i>curry</i></b></span><br />
<span style="color: #0c343d;"><b><i><br /></i></b></span>
<span style="color: #0c343d;"><b><i>Sbollentare il riso in abbondante acqua salata, scolare il riso e metterlo da parte.</i></b></span><br />
<span style="color: #0c343d;"><b><i>Nel frattempo sbollentare anche i gamberetti, i calamari, il petto di pollo e i piselli.</i></b></span><br />
<span style="color: #0c343d;"><b><i><br /></i></b></span>
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<span style="color: #0c343d;"><b><i>In un wok riscaldare l'olio e rosolarvi la cipolla, aggiungere prima i calamari tagliati a pezzetti, poi il pollo, i piselli, le carote tagliate a julienne e per ultimo i gamberetti, lasciare cuocere per qualche minuto e poi aggiungervi il riso. Saltare bene il tutto e aggiungervi curry, salsa di soia e cumino, cuocere per una decina minuti per far insaporire il tutto e servire.</i></b></span>Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-39154964789262834092013-01-17T08:57:00.000-08:002013-01-17T08:58:23.671-08:00Tortino al cioccolato dal cuore morbido<h3>
<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Ingredienti per 8 tortini:</i></span></h3>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>200gr di cioccolato fondente</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>180gr di burro</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>160gr di zucchero</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>4 uova</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>40gr di farina 00</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>cacao amaro</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>burro</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>zucchero a velo</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>In un pentolino far sciogliere il cioccolato, tagliato a pezzi, insieme al burro. Una volta sciolto il tutto togliere dal fuoco e aggiungervi lo zucchero e poi le uova, una per volta, avendo cura di amalgamarle bene. Infine incorporare la farina.</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Imburrare degli stampi, e cospargerli con il cacao amaro, versarvi il composto per 3/4 dello stampino e riporli in congelatore per 1 ora (per far congelare lo strato superficiale).</i></span></div>
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<a href="http://4.bp.blogspot.com/-VesAEq0ouWI/UPgstA7tvWI/AAAAAAAABmk/fXnjozPZUEc/s1600/DSCN1722.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-VesAEq0ouWI/UPgstA7tvWI/AAAAAAAABmk/fXnjozPZUEc/s320/DSCN1722.JPG" width="320" /></a><span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Infornare a 200° (forno già a temperatura) per 15-20 minuti (dipende dall'altezza degli stampini, io ho usato quelli in silicone e, siccome sono molto alti, li ho tenuti in forno per 20'), prestare comunque molta attenzione al tempo di cottura.</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Sfornare e cospargere con zucchero a velo!</i></span></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Sluuuuurp :P</i></span></div>
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<br />Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-5277171990665639382013-01-17T08:37:00.001-08:002013-01-17T08:37:17.824-08:00Patate ripiene<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #351c75;"><b><i><br /></i></b></span>
<span style="color: #351c75;"><b><i>Ingredienti:</i></b></span><br />
<span style="color: #351c75;"><b><i><br /></i></b></span>
<span style="color: #351c75;"><b><i>Patate</i></b></span><br />
<span style="color: #351c75;"><b><i>salame</i></b></span><br />
<span style="color: #351c75;"><b><i>prosciutto</i></b></span><br />
<span style="color: #351c75;"><b><i>speck</i></b></span><br />
<span style="color: #351c75;"><b><i>sottilette</i></b></span><br />
<span style="color: #351c75;"><b><i>primo sale</i></b></span><br />
<span style="color: #351c75;"><b><i>burro</i></b></span><br />
<span style="color: #351c75;"><b><i>sale e pepe</i></b></span><br />
<span style="color: #351c75;"><b><i>olio evo</i></b></span><br />
<span style="color: #351c75;"><b><i><br /></i></b></span>
<span style="color: #351c75;"><b><i>Sbollentare le patate, lasciare raffreddare.</i></b></span><br />
<span style="color: #351c75;"><b><i>Togliere la buccia e scavarle all'interno, facendo attenzione a non romperle, riempire l'interno con un fiocchetto di burro, pezzetti di primo sale, prosciutto/salame o speck, e sopra ogni patata mezza fetta o una fetta intera di sottiletta, salare, pepare e condire con un filo d'olio.</i></b></span><br />
<span style="color: #351c75;"><b><i>Infornare a 180° per 20' circa.</i></b></span><br />
<span style="color: #351c75;"><b><i><br /></i></b></span>
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<span style="color: #351c75;"><b><i><br /></i></b></span>
<span style="color: #351c75;"><b><i>Ps= con l'interno delle patate ho fatto anche un antipastino, giusto perché non si butta via niente ;) ad una parte di queste ho aggiunto la senape e all'altra parte la salsa tonnata. Da mangiare con i crostini sono due creme molto buone :)</i></b></span>Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-51770494753717624032013-01-17T08:22:00.001-08:002013-01-17T08:23:54.979-08:00Lasagne al pesto, noci e bechamelle<span style="color: #a2c4c9;">Questa è una ricettina che ho preparato per Natale, è venuta semplicemente DIVINA, non ho seguito alcuna ricetta, ma quello che mi diceva il cuore :)</span><br />
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<span style="color: #a2c4c9;">Ingredienti per 4 persone:</span><br />
<span style="color: #a2c4c9;"><br /></span>
<span style="color: #a2c4c9;">10 lasagne</span><br />
<span style="color: #a2c4c9;">bechamelle q.b.</span><br />
<span style="color: #a2c4c9;">1 vasetto di pesto</span><br />
<span style="color: #a2c4c9;">1 confezione di pancetta affumicata</span><br />
<span style="color: #a2c4c9;">100gr di noci</span><br />
<span style="color: #a2c4c9;">parmigiano grattugiato q.b.</span><br />
<span style="color: #a2c4c9;"><br /></span>
<span style="color: #a2c4c9;">Lessare per qualche minuto le lasagne in acqua bollente salata, nel frattempo preparare la <a href="http://dolce-salatochepassione.blogspot.it/2008/06/beschamelle.html">bechamelle</a>.</span><br />
<span style="color: #a2c4c9;">Rosolare la pancetta in una padella antiaderente senza l'aggiunta di altri grassi.</span><br />
<span style="color: #a2c4c9;">Tritare a pezzetti le noci e lasciare scolare l'olio in eccesso dal pesto.</span><br />
<span style="color: #a2c4c9;"><br /></span>
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<span style="color: #a2c4c9;"><br /></span>
<span style="color: #a2c4c9;">Una volta pronti tutti gli ingredienti, disporre in una teglia (sporcata alla base con un po' di bechamelle) le fette di lasagne, e alternare con bechamelle, pesto, pancetta, noci e parmigiano grattugiato, poi ricominciare con le lasagne e così via fino a terminare tutti gli ingredienti.</span><br />
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<span style="color: #a2c4c9;">Infornare a 180° per 20-30 minuti circa</span>Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-70996766218125004722013-01-15T13:50:00.002-08:002013-01-15T13:50:46.811-08:00Cannoli siciliani<span style="color: #783f04;">Per le cialde:</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">250gr di farina 00</span><br />
<span style="color: #783f04;">50gr di strutto</span><br />
<span style="color: #783f04;">1 uovo</span><br />
<span style="color: #783f04;">1 cucchiaio di marsala</span><br />
<span style="color: #783f04;">1 cucchiaio di aceto</span><br />
<span style="color: #783f04;">5gr di cacao amaro in polvere</span><br />
<span style="color: #783f04;">30gr di zucchero a velo</span><br />
<span style="color: #783f04;">1 cucchiaino di cannella</span><br />
<span style="color: #783f04;"><br /></span>
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<a href="http://2.bp.blogspot.com/-2CwJyWmtiEI/UPXOQRLDWyI/AAAAAAAABkw/36XzlS0Wkp4/s1600/DSCN1625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-2CwJyWmtiEI/UPXOQRLDWyI/AAAAAAAABkw/36XzlS0Wkp4/s400/DSCN1625.JPG" width="400" /></a></div>
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Per il ripieno:</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">500gr di ricotta</span><br />
<span style="color: #783f04;">100gr di cioccolato fondente</span><br />
<span style="color: #783f04;">zucchero a velo q.b.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">In una ciotola setacciare la farina con un pizzico di sale, la cannella, il caffè, il cacao e lo zucchero a velo, aggiungere poi lo strutto, l'uovo e infine l'aceto e il marsala. Impastare per almeno 5' fino ad ottenere un impasto omogeneo, avvolgerlo poi nella pellicola e tenerlo almeno un'ora in frigorifero.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Nel frattempo preparare la crema, fate sgocciolare bene la ricotta, setacciarla in un apposito setaccio e una volta ottenuta una crema liscia, aggiungervi zucchero e pezzetti di cioccolato fondente.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Riprendere l'impasto, tirare una sfoglia sottile e tagliare dei rettangoli che andranno poi arrotolati in appositi cilindri di metallo leggermente oleati, spennellando le estremità delle cialde con l'albume.</span><br />
<span style="color: #783f04;"><br /></span>
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<span style="color: #783f04;">Scaldare lo strutto (così vuole la tradizione) o l'olio e friggere per qualche minuto fino a doratura.</span><br />
<span style="color: #783f04;">Scolare e riempire con la crema di ricotta, infine spolverare con zucchero a velo.</span><br />
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Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-81497458287423468782013-01-15T13:27:00.001-08:002013-01-15T13:50:57.516-08:00Bomboloni con crema pasticcera<br />
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<a href="http://2.bp.blogspot.com/-UPS2mm9eXe8/UPXIERNlckI/AAAAAAAABkQ/JnFSxegiRGg/s1600/DSCN1608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-UPS2mm9eXe8/UPXIERNlckI/AAAAAAAABkQ/JnFSxegiRGg/s400/DSCN1608.JPG" width="400" /></a></div>
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<span style="background-color: white;"><b><i><span style="color: #674ea7;"><br /></span></i></b></span></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<b><i><span style="background-color: #f4cccc; color: #674ea7;">Ingredienti per 20 bomboloni:</span></i></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<b><i><span style="background-color: #f4cccc; color: #674ea7;"><br /></span></i></b></div>
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<b><i><span style="background-color: #f4cccc; color: #674ea7;">1/2 panetto di lievito di birra</span></i></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<b><i><span style="background-color: #f4cccc; color: #674ea7;">125 ml di latte tiepido</span></i></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<b><i><span style="background-color: #f4cccc; color: #674ea7;">60gr di burro</span></i></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<b><i><span style="background-color: #f4cccc; color: #674ea7;">50gr di zucchero</span></i></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<b><i><span style="background-color: #f4cccc; color: #674ea7;">1/2 uovo</span></i></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<b><i><span style="background-color: #f4cccc; color: #674ea7;">mezza fialetta di aroma all'arancia e la buccia grattugiata di una arancia</span></i></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<b><i><span style="background-color: #f4cccc; color: #674ea7;">325gr di farina 00</span></i></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<b><i><span style="background-color: #f4cccc; color: #674ea7;"><br /></span></i></b></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<span style="color: #674ea7;"><i style="background-color: #f4cccc;">Crema pasticcera</i></span></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 21px;">
<span style="color: #674ea7;"><i style="background-color: #f4cccc;"><br /></i></span></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">
<span style="background-color: #f4cccc;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><span style="color: #674ea7;"><b><i>Stemperare il lievito nel latte, unire il burro e lo zucchero bianco, il mezzo uovo e la scorza di arancia, per ultimo la farina. Impastare per 10' e far lievitate coperto per un'ora. <span style="line-height: 1.5;">Stendere l'impasto con il mattarello; formare dei dischi e riporre un po' di crema pasticcera, chiudere con un altro disco, facendo attenzione di sigillare bene i bordi magari spennellando con un po' d'acqua e f</span></i></b></span></span><b style="color: #674ea7; font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><i><span style="line-height: 1.5;">riggere in olio caldo fino a che saranno dorati.</span></i></b></span></div>
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<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><span style="background-color: white;"><span style="color: #674ea7;"><b><i><span style="line-height: 1.5;"><br /></span></i></b></span></span></span></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><span style="color: #674ea7;"><b><i><span style="background-color: #f4cccc; line-height: 1.5;">Scolare e spolverizzare con zucchero a velo!</span></i></b></span></span></div>
Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-79446055438019059332013-01-15T09:43:00.000-08:002013-01-15T09:43:33.765-08:00Biscotti cuor di mela<br />
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<a href="http://2.bp.blogspot.com/-mF5slhu50FE/UPWUcF016HI/AAAAAAAABjw/NTIyfyS0oEo/s1600/DSCN1743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-mF5slhu50FE/UPWUcF016HI/AAAAAAAABjw/NTIyfyS0oEo/s400/DSCN1743.JPG" width="400" /></a></div>
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<b><span style="color: red;"><br /></span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">Per i biscotti:</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;"><br /></span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">100gr di burro</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">80gr di zucchero</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">1 uovo</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">20gr di farina 00</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">1 cucchiaino di lievito per dolci</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">1 bustina di vanillina</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;"><br /></span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">Per il ripieno:</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;"><br /></span></b></div>
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<a href="http://2.bp.blogspot.com/-MV01Nk35NNI/UPWUga-62lI/AAAAAAAABkA/bEWVJV6BUCw/s1600/DSCN1750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-MV01Nk35NNI/UPWUga-62lI/AAAAAAAABkA/bEWVJV6BUCw/s400/DSCN1750.JPG" width="400" /></a></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;"><br /></span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;"><br /></span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">2 mele</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">20gr di burro</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">3-4 cucchiai di marmellata alle albicocche</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;"><br /></span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;"><br /></span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">Lavorare il burro con lo zucchero, aggiungere l'uovo e poi la farina mescolata con il lievito e la vanillina. Lavorare fino ad ottenere un impasto morbido che poi andrà avvolto nella pellicola e riposto in frigo per 30 minuti.</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;"><br /></span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">Per il ripieno invece bisogna sbucciare e tagliare le mele a pezzettini, cuocerle in padella per 15 minuti circa con la marmellata e il burro.</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;">Lasciare poi raffreddare.</span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<b><span style="color: red;"><br /></span></b></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<span style="color: red;"><b>Prendere l'impasto, stenderlo e tagliare dei dischi, riporvi un po' di ripieno e coprire con un altro dischetto, chiudere bene i bordi.</b></span></div>
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<a href="http://4.bp.blogspot.com/-mtDNATNxiiw/UPWUfP5fX-I/AAAAAAAABj4/ncUpoiSMfXo/s1600/DSCN1745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-mtDNATNxiiw/UPWUfP5fX-I/AAAAAAAABj4/ncUpoiSMfXo/s320/DSCN1745.JPG" width="320" /></a></div>
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<div style="font-family: arial, helvetica, sans-serif; font-size: 14px; text-align: justify;">
<span style="color: red;"><b>Infornare (forno già caldo) a 180° per 15 minuti circa.</b></span></div>
Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-7000384374469312382012-11-01T09:50:00.002-07:002012-11-01T09:56:47.620-07:00Piadina<a href="http://4.bp.blogspot.com/-5VQSlSifvSs/UJKpeZbo4TI/AAAAAAAABjc/CCwpAnhqMWs/s1600/DSCN9499.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-5VQSlSifvSs/UJKpeZbo4TI/AAAAAAAABjc/CCwpAnhqMWs/s400/DSCN9499.JPG" width="400" /></a><b><i><span style="color: #38761d;">Ingredienti per 4 piadine:</span></i></b><br />
<b><i><span style="color: #38761d;"><br /></span></i></b>
<b><i><span style="color: #38761d;">200gr di acqua o latte</span></i></b><br />
<b><i><span style="color: #38761d;">2gr di bicarbonato</span></i></b><br />
<b><i><span style="color: #38761d;">500gr di farina</span></i></b><br />
<b><i><span style="color: #38761d;">sale</span></i></b><br />
<b><i><span style="color: #38761d;">75gr di strutto oppure olio q.b.</span></i></b><br />
<b><i><span style="color: #38761d;"><br /></span></i></b>
<b><i><span style="color: #38761d;"><span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;">In una ciotola versate la </span><span style="background-color: white; font-family: Lucida, Arial; line-height: 19px;">farina </span><span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;">e il bicarbonato, unite lo </span><span style="background-color: white; font-family: Lucida, Arial; line-height: 19px;">strutto</span><span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;"> e l'acqua tiepida (o il latte</span><span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;">, se preferite una piadina più morbida) nella quale avrete sciolto il </span><span style="background-color: white; font-family: Lucida, Arial; line-height: 19px;">sale</span><span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;">. La quantità di </span><span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;">acqua o latte</span><span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;"> necessaria deve essere tale da ottenere un impasto consistente e sodo ma lavorabile. </span></span></i></b><br />
<span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;"><b><i><span style="color: #38761d;">Manipolate il tutto per una decina di minuti affinché tutti gli ingredienti si mescolino per bene, infarinate la ciotola, copritela con un panno umido e mettete a riposare l'impasto per mezz'ora.</span></i></b></span><br />
<span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;"><b><i><span style="color: #38761d;">Dividere l'impasto, stendere la pasta e dare la forma circolare, aiutandovi con un piatto o altro.</span></i></b></span><br />
<span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;"><b><i><span style="color: #38761d;">Scaldare una padella antiaderente e cuocere la piadina da entrambi i lati, bucherellare durante la cottura con la forchetta per evitare che si formino le bolle.</span></i></b></span><br />
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<span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;"><b><i><span style="color: #38761d;"><br /></span></i></b></span>
<span style="background-color: white; font-family: Lucida, Arial; font-size: 15px; line-height: 19px;"><b><i><span style="color: #38761d;">Una volta pronte farcite con gli ingredienti che preferite :)</span></i></b></span>Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-42991350872315495282012-11-01T09:08:00.000-07:002012-11-01T09:08:41.458-07:00Torta al cioccolato ripiena al cocco<br />
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<span style="font-family: Georgia;"><b><i><span style="color: #351c75;">Ingredienti per la torta:</span><span style="color: #444444;"><o:p></o:p></span></i></b></span></div>
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<span style="font-family: Georgia;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>4 uova,<o:p></o:p></i></b></span></span></div>
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<span style="color: #674ea7;"><b><i><span style="font-family: Georgia;">230</span><span style="font-family: Georgia; font-size: 12pt; line-height: 20.78333282470703px;">gr di farina(io ho utilizzato 200 di farina, 50 di frumina)</span></i></b></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>165gr di burro (oppure 90 gr di olio di semi)<o:p></o:p></i></b></span></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>165gr di zucchero<o:p></o:p></i></b></span></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>50gr di latte (anche qualche cucchiaio di piu se l’impasto è troppo duro)<o:p></o:p></i></b></span></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>1 bustina di lievito<o:p></o:p></i></b></span></span></div>
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<span style="font-family: Georgia;"><b><i><span style="color: #674ea7;">35gr di cacao amaro in polvere</span><span style="color: #444444;"><o:p></o:p></span></i></b></span></div>
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<span style="font-family: Georgia;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia;"><b><i><span style="color: #351c75;">Ingredienti per il ripieno al cocco:</span><span style="color: #444444;"><o:p></o:p></span></i></b></span></div>
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<span style="font-family: Georgia;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>50gr di panna fresca(io ho utilizzato panna da cucina)<o:p></o:p></i></b></span></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>150gr di cocco disidratato<o:p></o:p></i></b></span></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>130gr di zucchero<o:p></o:p></i></b></span></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>1 albume<o:p></o:p></i></b></span></span></div>
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<span style="font-family: Georgia;"><b><i><span style="color: #674ea7;">2 cucchiaini di maizena</span><span style="color: #444444;"><o:p></o:p></span></i></b></span></div>
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<span style="font-family: Georgia;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia;"><b><i><span style="color: #351c75;">Preparazione della torta:</span><span style="color: #444444;"><o:p></o:p></span></i></b></span></div>
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<span style="font-family: Georgia;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>Lavorare lo zucchero con il burro leggermente ammorbidito, unire i tuorli e continuare a mescolare. Aggiungere latte, farina, lievito e cacao amaro e amalgamare bene il tutto. </i></b></span></span></div>
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<span style="font-family: Georgia; font-size: 12pt; line-height: 20.78333282470703px;"><span style="color: #674ea7;"><b><i>A parte montate gli albumi a neve ed incorporateli delicatamente al composto dal basso verso l'alto.</i></b></span></span></div>
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<span style="font-family: Georgia;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia;"><span style="color: #351c75;"><b><i>Preparazione del ripieno al cocco:</i></b></span></span></div>
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<span style="font-family: Georgia;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>In una ciotola montare l'albume a neve, unire lo zucchero, il cocco, la panna e la maizena, amalgamando bene.</i></b></span></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i><br /></i></b></span></span></div>
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<span style="color: #674ea7;"><b><i><span style="font-family: Georgia;">Imburrare e infarinare una tortiera e versate metà del composto al cioccolato, aggiungete il ripieno al cocco e coprire il tutto con il restante composto al cioccolato.</span><span style="font-family: Georgia;"><o:p></o:p></span></i></b></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>Infornare a 190° per circa 45-50 minuti. </i></b></span></span></div>
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<span style="font-family: Georgia;"><span style="color: #674ea7;"><b><i>Lasciare raffreddare, togliere dalla tortiera e spolverizzare con zucchero a velo.</i></b></span></span></div>
Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0tag:blogger.com,1999:blog-9065464207020595642.post-1164801554998962802012-11-01T09:00:00.001-07:002012-11-01T09:00:43.946-07:00Coffee cake<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 20.78333282470703px;"><span style="color: #ea9999; font-size: large;"><br /></span></span>
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 20.78333282470703px;"><span style="color: #ea9999; font-size: large;">Per la torta:</span></span><br />
<span style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;"><br /></span>
<b><i><span style="color: #4c1130;"><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">250gr di farina</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">1/2 cucchiaino di lievito</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">1 pizzico di sale</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">300gr di zucchero</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">6 uova</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">100gr di cioccolato fondente</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">qualche cucchiaio di rum</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">125ml di acqua</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">115gr di olio di semi</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">1 caffè forte</span></span></i></b><br style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; color: #cc33cc; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;"><br /></span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 20.78333282470703px;"><span style="color: #ea9999; font-size: large;">Per la glassa al caffè</span></span><br />
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<span style="color: #4c1130;"><b><i><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">125gr di zucchero a velo</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">1 caffè </span><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 20.766666412353516px;">ristretto</span></span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">8gr di burro</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">1 cucchiaio di liquore al caffè</span></i></b></span><br />
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<span style="color: #4c1130;"><b><i><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;"><br /></span></i></b></span>
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<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; font-weight: normal; line-height: 20.78333282470703px;"><span style="color: #ea9999;">Procedimento:</span></span></h2>
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<b><i><span style="background-color: white; color: #4c1130;"><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">In ciotola mescolare farina, lievito,sale e zucchero.</span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">A parte sciogliere in un pentolino il cioccolato con l’olio,l’acqua, il caffè e il rum.</span></span></i></b></div>
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<b><i><span style="background-color: white; color: #4c1130;"><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">Al composto sciolto aggiungere i tuorli e sbattere il tutto.Montare a neve ferma gli albumi con un cucchiaio di zucchero e unirli al resto del composto.Infine aggiungere gli albumi mescolando dal basso verso l’alto.Infornare a 170 gradi per 60 minuti (forno statico)</span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">Quando il dolce sarà cotto lasciare raffreddare.</span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;"><br /></span></span></i></b></div>
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<b><i><span style="background-color: white; color: #4c1130;"><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">Per la glassa al caffè, u</span><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">nire il burro fuso al caffè e poi versare sullo zucchero a velo.</span></span></i></b></div>
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<b><i><span style="background-color: white; color: #4c1130;"><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">Aggiungere il liquore e sbattere con le fruste. V</span><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;">ersare sulla torta poco alla volta per fare in modo che aderisca bene.</span></span></i></b></div>
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<span style="color: #4c1130;"><b><i><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20.78333282470703px;"><br /></span></i></b></span>Federicahttp://www.blogger.com/profile/10762118341666516483noreply@blogger.com0