tag:blogger.com,1999:blog-56205046730794653952024-02-18T22:20:41.150-08:00ilpiattogolosoil piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-5620504673079465395.post-42057794139432282412015-02-18T08:53:00.001-08:002015-02-18T08:53:53.390-08:00Torta al limoneCiao amici, tante volte ci mettiamo alla ricerca di sapori particolari, mischiamo ingredienti insoliti nella speranza di sfornare piatti che lascino tutti a bocca aperta...ma non oggi. Oggi vi posto una torta semplice, fatta con ingredienti semplici, ma che vi fa sognare al primo morso, soffice, profumata, una vera delizia, ottima per colazione, merenda e per quando la voglia di dolce ci assale...basta avere in casa dei limoni succosi ed il gioco è fatto.<br />
<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;">Torta al limone</span></em><br />
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<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">300g farina</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">100 ml olio di semi</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">180g zucchero</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">3 uova</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">2 limoni</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">uno yogurt bianco o al limone</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">una bustina di vanillina</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">una busta di lievito in polvere</span></em><br />
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Montare gli albumi a neve<br />
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In un'altra ciotola montare i tuorli con lo zucchero<br />
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Aggiungere l'olio di semi, lo yogurt, la buccia grattugiata di un solo limone ed il succo di entrambi<br />
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Mescolare bene ed aggiungere la farina setacciata con il lievito e la vanillina<br />
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Unire gli albumi e mescolare dal basso verso l'alto, delicatamente, per non smontarli<br />
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Otterrete un composto soffice e denso, se fosse troppo asciutto aggiungere un po' di latte<br />
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<a href="http://2.bp.blogspot.com/--KAKfqB4zN8/VNKC4hSL3qI/AAAAAAAAE3E/g7ki3lG3IJE/s1600/20150204_185624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--KAKfqB4zN8/VNKC4hSL3qI/AAAAAAAAE3E/g7ki3lG3IJE/s1600/20150204_185624.jpg" height="240" width="320" /></a></div>
Versare il composto in una teglia ricoperta di carta forno e cuocere in forno preriscaldato a 170° per circa 40', sformare e spolverizzare di zucchero a velo<br />
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...non resisto, taglio la prima fetta per me...ummh sofficissima e con un intenso profumo di limone, ottima... </div>
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-54780277995994657642015-02-04T06:54:00.002-08:002015-02-04T07:12:57.575-08:00Graffe<div style="text-align: justify;">
Buongioooornooo!! Siamo sempre a carnevale e quindi continuiamo con le ricette dolci tipiche di questo periodo. Oggi vi presento le golosissime graffe, un dolce di origine napoletana, ma ormai diffuso in tutta Italia, mi viene l'acquolina in bocca solo a nominarle. Si tratta di ciambelline spettacolari, sofficissime grazie alla presenza della patata lessa nell'impasto, ricoperte di tanto zucchero che quando le mangi ti sporca dappertutto. Buone buone. Devo dire che di ricette ne ho provate tante, ma questa secondo me è la migliore, il risultato è garantito!! Pensate che mio figlio le ha portate a scuola per merenda, ne ha portate quattro due per lui e due per la sua compagna di classe preferita (siamo in fase di corteggiamento), bene quando la maestra le ha viste hanno fatto il giro della scuola con Marco che tutto orgoglioso diceva a tutti che erano state fatte dalla sua adorata mamma (che tenero il mio piccino!!) Questa volta mi sa che devo portare un vassoio più grande e farle assaggiare a tutti, per ora vi mostro la ricetta e le foto di questo capolavoro della nostra tradizione dolciaria,</div>
<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;">Graffe</span></em><br />
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<em><span style="color: #4c1130;">Ingredienti:</span></em><br />
<em><span style="color: #4c1130;">400g farina 00</span></em><br />
<em><span style="color: #4c1130;">100g zucchero (più quello per la decorazione)</span></em><br />
<em><span style="color: #4c1130;">50g burro morbido</span></em><br />
<em><span style="color: #4c1130;">1 uovo</span></em><br />
<em><span style="color: #4c1130;">200g patate lesse sbucciate e passate</span></em><br />
<em><span style="color: #4c1130;">un cubetto di lievito di birra</span></em><br />
<em><span style="color: #4c1130;">una busta di vanillina</span></em><br />
<em><span style="color: #4c1130;">150 ml latte tiepido</span></em><br />
<em><span style="color: #4c1130;">un pizzico di sale</span></em><br />
<em><span style="color: #4c1130;">buccia grattugiata di un limone</span></em><br />
<em><span style="color: #4c1130;">olio di semi per friggere</span></em><br />
<em><span style="color: #4c1130;"></span></em><br />
<span style="color: black;">In una ciotola setacciare la farina</span><br />
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Aggiungere tutti gli altri ingredienti e mescolare bene</div>
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Lavorare il composto sul tavolo cosparso di farina fino ad ottenere una palla morbida ma compatta, aggiungendo altra farina se occorre</div>
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Mettere l'impasto in una ciotola infarinata e far lievitare nel forno spento con la luce accesa per 2 ore</div>
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Quando l'impasto sarà ben lievitato, riprendere l'impasto dividerlo in due e formare due filoncini che taglierete a pezzi del peso di 60g circa</div>
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Arrotolare ogni pezzo di pasta tra le mani formando una pallina e poi schiacciarla</div>
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Con il dito formare un buco al centro e allargare leggermente la ciambella, non preoccupatevi se non è perfettamente circolare gonfiandosi in cottura prenderà la forma giusta</div>
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<a href="http://2.bp.blogspot.com/-HNy6RHwEe8Q/VNIiCZnWaaI/AAAAAAAAE08/VazRzusxkms/s1600/20150129_195005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HNy6RHwEe8Q/VNIiCZnWaaI/AAAAAAAAE08/VazRzusxkms/s1600/20150129_195005.jpg" height="240" width="320" /></a></div>
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Sistemare le ciambelle così ottenute su delle teglie ricoperte di carta forno e far lievitare mezz'ora sempre nel forno spento con la luce accesa</div>
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Quando saranno lievitate scaldare l'olio in una teglia deve essere bollente a 170-180° e friggervi le graffe un po' per volta, avendo cura di girarle spesso per farle cuocere in maniera uniforme sia all'esterno che all'interno</div>
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Una volta cotte metterle su di un piatto ricoperto di carta assorbente per eliminare l'olio in eccesso</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqBgSugLNsjfWUnW-YUCq52zLi4WgcRdI9qbAwc9vdiQAdAvIAK2CmmdJwU_P-q4UKSo3pBbsOy4y7r5pJ6f4ITNhZ_YVmTUK6VqeTWIMsCm-SZ9Mc125b4SlD4DVLIYGJNQCfPQnAgM/s1600/20150129_205134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqBgSugLNsjfWUnW-YUCq52zLi4WgcRdI9qbAwc9vdiQAdAvIAK2CmmdJwU_P-q4UKSo3pBbsOy4y7r5pJ6f4ITNhZ_YVmTUK6VqeTWIMsCm-SZ9Mc125b4SlD4DVLIYGJNQCfPQnAgM/s1600/20150129_205134.jpg" height="240" width="320" /></a></div>
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Mettere un po' di zucchero semolato in un piatto e rotolarvi le graffe ancora calde in modo che si attacchi bene e le ricopra completamente, mettetene poco per volta perché si ungerà presto e dovete buttarlo e metterne altro perché si attacchi alle altre graffe</div>
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<a href="http://2.bp.blogspot.com/-ogUSZUokV1k/VNIhGAYOQGI/AAAAAAAAEz0/4A84fMQSvqM/s1600/20150129_205315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ogUSZUokV1k/VNIhGAYOQGI/AAAAAAAAEz0/4A84fMQSvqM/s1600/20150129_205315.jpg" height="240" width="320" /></a></div>
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Sistematele su di un piatto da portata e servite queste meraviglie</div>
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Ecco l'interno, sofficissimo</div>
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Vi consiglio di non lasciarle incustodite...non ne troverete più neanche una, vanno via come le ciliegie una dopo l'altra...</div>
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-28949059530101860232015-01-30T06:31:00.000-08:002015-01-30T06:31:07.494-08:00Frittelle alla cremaCon la ricetta che vi presento oggi inauguriamo una nuova etichetta del blog ovvero <em>"Ricette di Carnevale"</em> e iniziamo alla grande con un dolce molto goloso, mmh mi viene l'aquolina in bocca al solo ricordo del sapore di queste frittelle, dei bocconcini sofficissimi ripieni di una squisita crema pasticcera, tra l'altro la preparazione è molto semplice e veloce...cotte e mangiate!!<br />
<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;">Frittelle alla crema</span></em><br />
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<a href="http://4.bp.blogspot.com/-G-Abcw5Hsys/VMT-auf6iKI/AAAAAAAAEw0/kSS6dPYgsE8/s1600/20150125_135912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-G-Abcw5Hsys/VMT-auf6iKI/AAAAAAAAEw0/kSS6dPYgsE8/s1600/20150125_135912.jpg" height="240" width="320" /></a></div>
<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">500 ml crema pasticce<span id="goog_97017634"></span><a href="https://www.blogger.com/"></a><span id="goog_97017635"></span>ra</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;"></span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">250 ml acqua</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">50g burro</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">200g farina 00</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">50g zucchero</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">una bustina di vanillina</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">la buccia grattugiata di un limone</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">4 uova</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">1/2 busta di lievito in polvere</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">In una casseruola far bollire acqua, burro e sale</span><br />
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<a href="http://4.bp.blogspot.com/-HzXS2gYtGTw/VMUAnvpzWpI/AAAAAAAAEyk/vPh47K6diWk/s1600/20150125_130330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HzXS2gYtGTw/VMUAnvpzWpI/AAAAAAAAEyk/vPh47K6diWk/s1600/20150125_130330.jpg" height="240" width="320" /></a></div>
Togliere dal fuoco e versare la farina setacciata<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOfklJyUgSAZ0yUgK2Shis1Y1v1lryzYH7cpVZqb1jQK1ng6AzPqzDLHUoEVTeUJt6oHGuAH8S1cemi8oL5KtZ9BLRG3uL927gb1gukITlFf0SfCxy5mD64aLkysjYQUThib5qKl1EPk/s1600/20150125_130812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOfklJyUgSAZ0yUgK2Shis1Y1v1lryzYH7cpVZqb1jQK1ng6AzPqzDLHUoEVTeUJt6oHGuAH8S1cemi8oL5KtZ9BLRG3uL927gb1gukITlFf0SfCxy5mD64aLkysjYQUThib5qKl1EPk/s1600/20150125_130812.jpg" height="240" width="320" /></a></div>
Mescolate velocemente con un cucchiaio di legno fino a quando l'impasto si staccherà dalle pareti formando una palla compatta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpea7l0HiBgvzdHqLM5RStWUbUQMeewY0BiMK7Wr2TbIK0j-pkxuH2iTOMkrBF2_nAq3QDjlZNdWFN-Tl6r1P-AMKGoGHRuPaE_eQ5N8PEaOf4OeHuSgXsnvM3w0tjKCMK1A988VmbhU/s1600/20150125_130924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpea7l0HiBgvzdHqLM5RStWUbUQMeewY0BiMK7Wr2TbIK0j-pkxuH2iTOMkrBF2_nAq3QDjlZNdWFN-Tl6r1P-AMKGoGHRuPaE_eQ5N8PEaOf4OeHuSgXsnvM3w0tjKCMK1A988VmbhU/s1600/20150125_130924.jpg" height="240" width="320" /></a></div>
Mettere l'impasto ancora caldo in una terrina e aggiungere lo zucchero, la vanillina, la buccia grattugiata del limone <br />
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<a href="http://2.bp.blogspot.com/-Saj1tecGOPg/VMUAGtPAn-I/AAAAAAAAEyM/PdxmXeDIjyc/s1600/20150125_131405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Saj1tecGOPg/VMUAGtPAn-I/AAAAAAAAEyM/PdxmXeDIjyc/s1600/20150125_131405.jpg" height="240" width="320" /></a></div>
Versare un uovo per volta avendo cura di versare il successivo solo quando il prima si sarà completamente amalgamato fino ad ottenere un impasto morbido e lucido<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugMz_z6B45i9cx93aahlM10Ua7M3_YmXRucrsmBD0TlWyavVAyxi1GE6LB77NgWQo2iYlMclySTFxCUze1q2DpKJiyckeI4flltDr6NaXQHro_4v3HaM35ojj5OtuVplS01Q-pix1ltY/s1600/20150125_132254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugMz_z6B45i9cx93aahlM10Ua7M3_YmXRucrsmBD0TlWyavVAyxi1GE6LB77NgWQo2iYlMclySTFxCUze1q2DpKJiyckeI4flltDr6NaXQHro_4v3HaM35ojj5OtuVplS01Q-pix1ltY/s1600/20150125_132254.jpg" height="240" width="320" /></a></div>
Versare, quindi, il lievito ed amalgamare bene il tutto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqOR_hMAL49yM1CkhIZ471gErM9z6UJgTXyLh6zHQUHya_mw2yHglMJjVpOyVwDR0TcYuGo0p4kPcczMOwaerLB4M45UntJ1VqmGTgonwKWcYXfh8wT8HrLJEnKYq_rdF_wKu1GucUWA/s1600/20150125_132352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqOR_hMAL49yM1CkhIZ471gErM9z6UJgTXyLh6zHQUHya_mw2yHglMJjVpOyVwDR0TcYuGo0p4kPcczMOwaerLB4M45UntJ1VqmGTgonwKWcYXfh8wT8HrLJEnKYq_rdF_wKu1GucUWA/s1600/20150125_132352.jpg" height="240" width="320" /></a></div>
Aiutandovi con due cucchiaini far cadere l'impasto nell'olio bollente (attenzione alla temperatura dell'olio deve essere costante e non troppo caldo 170-180° altrimenti si bruceranno fuori e resteranno crude all'interno!)<br />
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<a href="http://4.bp.blogspot.com/-yeqwWHtsLwQ/VMT_dJYPZjI/AAAAAAAAExk/sv1HwQQqlCA/s1600/20150125_132847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yeqwWHtsLwQ/VMT_dJYPZjI/AAAAAAAAExk/sv1HwQQqlCA/s1600/20150125_132847.jpg" height="240" width="320" /></a></div>
Girare spesso le frittelle in modo che si gonfino bene e cuociano in maniera uniforme (sia fuori che dentro)<br />
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Quando saranno belle gonfie e dorate scolarle su di foglio di carta assorbente in modo che perdano l'olio in eccesso<br />
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<a href="http://3.bp.blogspot.com/-BhiXwTBpoaI/VMT_MFF8gmI/AAAAAAAAExU/meavF4YzI8M/s1600/20150125_134147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BhiXwTBpoaI/VMT_MFF8gmI/AAAAAAAAExU/meavF4YzI8M/s1600/20150125_134147.jpg" height="240" width="320" /></a></div>
Praticare un piccolo nelle frittelle e con l'aiuto di una sac a poche con bocchetta liscia farcirle con la crema pasticcera<br />
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Spolverizzate di zucchero a velo e servite queste delizie tiepide o fredde sono veramente squisite<br />
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-88575643961298624282015-01-20T09:02:00.000-08:002015-01-20T09:02:05.246-08:00Strudel cicoria e wurstelCiao a tutti, oggi vi propongo un piatto rustico svuota frigo, molto semplice da preparare e gustoso. Ho utilizzato quello che mi era avanzato...un wurstel....una cicoriella...un rotolo di pasta sfoglia ed un vasetto di yogurt bianco al naturale (lo compro sempre nel tentativo di cominciare la dieta, ma finisce sempre che lo uso per altro!;))<br />
<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;">Strudel cicoria e wurstel</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_l7qA-1-i0Z-4ztMrmMo7so4BHRS3pq1YHmdDe9fMK63VMy2yrpylwk0rn6KeZB4sEvJx239fGciotHhvgVu8vAHrGHUMIINQAMpnBKkIiqIJC8gpwkQeTAw59Rq6jE0ebb-bxtJJ48/s1600/20150116_141634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_l7qA-1-i0Z-4ztMrmMo7so4BHRS3pq1YHmdDe9fMK63VMy2yrpylwk0rn6KeZB4sEvJx239fGciotHhvgVu8vAHrGHUMIINQAMpnBKkIiqIJC8gpwkQeTAw59Rq6jE0ebb-bxtJJ48/s1600/20150116_141634.jpg" height="240" width="320" /></a></div>
<em><span style="color: #4c1130;">Ingredienti:</span></em><br />
<em><span style="color: #4c1130;">una confezione di pasta sfoglia rettangolare</span></em><br />
<em><span style="color: #4c1130;">un wurstel</span></em><br />
<em><span style="color: #4c1130;">una cicoriella da circa 500g</span></em><br />
<em><span style="color: #4c1130;">100g caciocavallo</span></em><br />
<em><span style="color: #4c1130;">un vasetto di yogurt bianco</span></em><br />
<em><span style="color: #4c1130;">due cucchiai di parmigiano</span></em><br />
<em><span style="color: #4c1130;">sale, pepe</span></em><br />
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<span style="color: black;">Pulire la cicoriella, tagliarla a striscioline e sciacquarla bene e cuocerla in acqua bollente salata per circa 10-15', finchè non sarà diventata bella tenera</span><br />
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<a href="http://1.bp.blogspot.com/-4AwN9lhWAas/VLvjl_NerhI/AAAAAAAAElU/KAu21yuzFD4/s1600/20150116_130610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4AwN9lhWAas/VLvjl_NerhI/AAAAAAAAElU/KAu21yuzFD4/s1600/20150116_130610.jpg" height="240" width="320" /></a></div>
In una ciotola riunire il wurstel ed il caciocavallo tagliati a dadini, lo yogurt ed il parmigiano<br />
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<a href="http://2.bp.blogspot.com/-fRB02_NSQV8/VLvj8dj37MI/AAAAAAAAEls/_NKl9f4YepQ/s1600/20150116_131025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fRB02_NSQV8/VLvj8dj37MI/AAAAAAAAEls/_NKl9f4YepQ/s1600/20150116_131025.jpg" height="240" width="320" /></a></div>
Aggiungere un pizzico di sale, pepe e la cicoria strizzata e mescolare bene<br />
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<a href="http://3.bp.blogspot.com/-EW8cqMjwbCA/VLvkoM9vtnI/AAAAAAAAEmc/TCka3b3yjtI/s1600/20150116_132745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EW8cqMjwbCA/VLvkoM9vtnI/AAAAAAAAEmc/TCka3b3yjtI/s1600/20150116_132745.jpg" height="240" width="320" /></a></div>
Stendere la pasta sfoglia<br />
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Ricoprirla con il ripieno lasciando liberi 2 cm intorno ai bordi<br />
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Avvolgere la sfoglia dal lato lungo e sigillare bene i bordi<br />
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Cuocere in forno a 200° per 15-20' circa<br />
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Far raffreddare, tagliare a fette e ... gustare!!<br />
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-22340494104648168052015-01-18T10:05:00.000-08:002015-01-18T10:05:13.267-08:00Torta all'arancia<div style="text-align: justify;">
Oggi vi presento una torta profumatissima con la quale inauguro una nuova etichetta del mio blog, quella dei dolci senza lattosio, ideata per deliziare il mio golosissimo cognato che purtroppo da un po' ha scoperto di essere intollerante al lattosio ed alle proteine del latte, non può mangiare quasi niente e questo lo rattrista, così ho deciso che ogni volta che andrò a pranzo da mia suocera gli porterò un dolce diverso, fatto in casa e quindi sicuro, adatto a lui. Il dolce di oggi è una torta con una base profumata all'arancia ed una crema pasticcera a base di latte di soia e arance. Buonissima e molto profumata, leggera perché priva di latte e di burro, da provare...noi abbiamo fatto il bis!!</div>
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<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;">Torta all'arancia</span></em> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEQe-pi9TRgzUt57UyhGL0ctNmNAMypPU31eQZK8aYNkuU8ecMG4vRUN-Md8UdL_0n1NuvQ5UhLF3AllWi6WWFh5USWLVI1Ey8CqoxiA9ZORiYzBhW2sB0Jtb0gevMp4lX9LVqfoxI3k/s1600/20150118_132416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEQe-pi9TRgzUt57UyhGL0ctNmNAMypPU31eQZK8aYNkuU8ecMG4vRUN-Md8UdL_0n1NuvQ5UhLF3AllWi6WWFh5USWLVI1Ey8CqoxiA9ZORiYzBhW2sB0Jtb0gevMp4lX9LVqfoxI3k/s1600/20150118_132416.jpg" height="240" width="320" /></a></div>
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<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">Per la base all'arancia:</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">4 uova</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">150g zucchero,</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">100g farina 00</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">100g fecola</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">una bustina di vanillina</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">un pizzico di sale</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">un'arancia</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">una bustina di lievito</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;"></span></em> </div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">Per la crema:</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">500 ml latte di soia</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">4 tuorli</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">100g zucchero</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">60g farina</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">un'arancia</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;"></span></em> </div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">Per la bagna e decorazione:</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">un bicchierino di rum bianco</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">2 arance</span></em></div>
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<span style="color: black; font-family: Trebuchet MS;">Per prima cosa prepariamo la base. Dividere i tuorli dagli albumi e disporli in due ciotole diverse.</span></div>
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Montare i tuorli con quattro cucchiai di acqua bollente, aggiungere 100g zucchero</div>
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<a href="http://4.bp.blogspot.com/-BJ3WbIs7Ybk/VLvnqgDRYPI/AAAAAAAAEok/Nq4aAfh1AhI/s1600/20150118_104054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BJ3WbIs7Ybk/VLvnqgDRYPI/AAAAAAAAEok/Nq4aAfh1AhI/s1600/20150118_104054.jpg" height="240" width="320" /></a></div>
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Montare finchè il composto diventerà bello spumoso</div>
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Montare a neve gli albumi aggiungere gradualmente lo zucchero rimasto</div>
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<a href="http://3.bp.blogspot.com/-lmzkR6QNVS4/VLvoKNYcndI/AAAAAAAAEo8/zLJgLO-b_EA/s1600/20150118_104806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lmzkR6QNVS4/VLvoKNYcndI/AAAAAAAAEo8/zLJgLO-b_EA/s1600/20150118_104806.jpg" height="240" width="320" /></a></div>
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Unire il composto di tuorli e zucchero agli albumi, mescolando delicatamente per non smontarli</div>
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Aggiungere il sale, la vanillina, la buccia grattugiata di un'arancia ed il suo succo</div>
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Unire la farina, la fecola ed il lievito setacciati insieme</div>
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Mescolare delicatamente e versare il tutto in uno stampo foderato con carta forno</div>
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Cuocere in forno preriscaldato a 170° per 40' circa</div>
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<a href="http://3.bp.blogspot.com/-c_Ur6sPO_8Y/VLvrXgu4sBI/AAAAAAAAErk/iU0xOMtxosk/s1600/20150118_115823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-c_Ur6sPO_8Y/VLvrXgu4sBI/AAAAAAAAErk/iU0xOMtxosk/s1600/20150118_115823.jpg" height="240" width="320" /></a></div>
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Preparare quindi la crema. Far bollire il latte di soia con qualche pezzetto di buccia d'arancia</div>
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<a href="http://3.bp.blogspot.com/-R_qpEuQg8l4/VLvqExRhTWI/AAAAAAAAEqU/vz0O3N4FhJ0/s1600/20150118_112359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-R_qpEuQg8l4/VLvqExRhTWI/AAAAAAAAEqU/vz0O3N4FhJ0/s1600/20150118_112359.jpg" height="240" width="320" /></a></div>
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Montare i tuorli con lo zucchero</div>
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Grattugiare la buccia d'arancia rimasta ed unirla ai tuorli insieme al suo succo</div>
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Aggiungere la farina e mescolare bene</div>
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Aggiungere il latte di soia versandolo a filo attraverso un colino</div>
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Versare il tutto in una pentolino e mettere sul fuoco</div>
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Cuocere a fiamma bassa mescolando continuamente finchè la crema non velerà il cucchiaio</div>
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<a href="http://4.bp.blogspot.com/-Cw8ZFMdWR4k/VLvq8zd-M9I/AAAAAAAAErM/iDKNQiOi-uA/s1600/20150118_115817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Cw8ZFMdWR4k/VLvq8zd-M9I/AAAAAAAAErM/iDKNQiOi-uA/s1600/20150118_115817.jpg" height="240" width="320" /></a></div>
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Tagliare un 'arancia a fettine sottili, metterle in un piatto fondo, spremervi sopra il succo della seconda arancia e versarvi il bicchierino di rum e lasciarle macerare (il tempo di far raffreddare base e crema)</div>
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A questo punto possiamo assemblare il dolce. Sformare la base all'arancia e dividerla in due strati. Posizionare il primo strato sul piatto da portata</div>
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Strizzare le fettine di arancia (senza romperle) usare il succo per bagnare i due strati di torta</div>
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Spalmare metà della crema sul primo strato di torta</div>
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Coprire con il secondo strato di torta e ricoprire con la restante crema, spalmandola anche sui bordi</div>
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Disporre al centro della torta una fetta di arancia, dividere tutte le altre fettine a metà e disporle sulla torta e lungo tutto il bordo in modo da creare una decorazione armoniosa</div>
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-63139376655276510862015-01-09T04:29:00.000-08:002015-01-09T04:29:50.633-08:00Insalata di arance e finocchiL'insalata che vi presento oggi è di origini siciliane, è molto fresca e gustosa, ideale in questo periodo per sfruttare le capacità depurative del finocchio (dopo le feste natalizie è un toccasana!) e la vitamina c delle arance per combattere i malanno invernali (come il raffreddore che ormai mi accompagna da mesi), provatela vi piacerà, baciiii<br />
<span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong><em>Insalata di finocchi e arance</em></strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kexoDdr-RLYfYLw_-wQIjO58zS6GR1RkmIdZgHcFKDRIEOmJbyQ0-YJnw8sLc7oAnYhKsMgXva8e5SZhUXGZ0bNo9A2XJfTly_ZuQjcb11RumE4skSkKCrNxrr-Gpnv8DTrFomv3D5A/s1600/20150103_130445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kexoDdr-RLYfYLw_-wQIjO58zS6GR1RkmIdZgHcFKDRIEOmJbyQ0-YJnw8sLc7oAnYhKsMgXva8e5SZhUXGZ0bNo9A2XJfTly_ZuQjcb11RumE4skSkKCrNxrr-Gpnv8DTrFomv3D5A/s1600/20150103_130445.jpg" height="240" width="320" /></a></div>
<em><span style="color: #4c1130;">Ingredienti:</span></em><br />
<em><span style="color: #4c1130;">1 arancia</span></em><br />
<em><span style="color: #4c1130;">2 finocchi</span></em><br />
<em><span style="color: #4c1130;">una manciata di olive nere snocciolate</span></em><br />
<em><span style="color: #4c1130;">3-4 noci</span></em><br />
<em><span style="color: #4c1130;">olio evo</span></em><br />
<em><span style="color: #4c1130;">sale</span></em><br />
<em><span style="color: #4c1130;"></span></em><br />
<span style="color: black;">Pulire i finocchi, eliminando il gambo e le parti esterne, tagliare a fettine e lavare in acqua fredda</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rVg69EZkKH1FSdgKGXFZ7UaBxgnEKvSmUMfb3OpPfjUooh7rHDC6P2RU6AgC7xiHiaLwurUDGiQhUwqhlX8awIlwI_9nmnaUd9dUXCmGInq36KOu6h57sfZKfM7klAGt00RI_6dzXow/s1600/20150103_115256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rVg69EZkKH1FSdgKGXFZ7UaBxgnEKvSmUMfb3OpPfjUooh7rHDC6P2RU6AgC7xiHiaLwurUDGiQhUwqhlX8awIlwI_9nmnaUd9dUXCmGInq36KOu6h57sfZKfM7klAGt00RI_6dzXow/s1600/20150103_115256.jpg" height="240" width="320" /></a></div>
Sbucciare a vivo un'arancia<br />
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Tagliarla a fettine e poi dividerle a metà<br />
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Sistemare in una ciotola i finocchi sciacquati e scolati<br />
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Aggiungere le fettine di arancia<br />
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Aggiungere le olive tagliate a metà<br />
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Sgusciare le noci, spezzettare grossolanamente i gherigli e unirli agli altri ingredienti<br />
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versare un filo di olio, un pizzico di sale, mescolare e disporre sul piatto da portata<br />
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...ummmh che buona!!il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-1604809501475107362015-01-01T12:50:00.000-08:002015-01-01T12:50:34.082-08:00Cannoli alla crema pasticceraBuon anno a tutti, vi auguro un 2015 grandioso, ricco di serenità e felicità, per festeggiare iniziamo questo nuovo anno con una ricetta golosa, molto semplice e veloce da preparare, ma buonissima. Ho preparato questi cannoli domenica scorsa e sono andati a ruba, mio figlio mangiava a due mani (altro che dieta!) ma in questi giorni di festa non si contano le calorie! Baci e alla prossima ricetta<br />
<strong><em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;">Cannoli alla crema pasticcera</span></em></strong><br />
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<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">un rotolo di pasta sfoglia rettangolare</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">250 ml latte</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">2 tuorli</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">1 albume</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">50g zucchero</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">30g farina</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">codette di cioccolato</span></em></div>
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<em><span style="color: #4c1130; font-family: Trebuchet MS;">vanillina</span></em></div>
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Iniziamo con la preparazione della crema. Fate bollire il latte con la vanillina, nel frattempo in una ciotola mescolate i tuorli con lo zucchero</div>
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<br /> Una volta amalgamato lo zucchero aggiungete la farina e mescolate fino ad ottenere un composto liscio e spumoso</div>
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Aggiungere il latte versandolo a filo attraverso un colino in modo che non si formino grumi, mecolate bene e versare il tutto in una pentola</div>
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Cuocere mescolando continuamente con un cucchiaio di legno per non formare grumi, quando la crema vela il cucchiaio è pronta...una meraviglia...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabtlzQY2DH6ixnfrlzIu3ltfb5-bPVJcT1WwpfquUxtvk6HCh7sSes1eoIqucXv1f3ReIC6eU3p8-Y_3GUiNcRiIGyiPNlvcA-OKgyNP3aGB0Q-7FRu1HfFHhd60nQdmYO_5cnq723HQ/s1600/20140511_125403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabtlzQY2DH6ixnfrlzIu3ltfb5-bPVJcT1WwpfquUxtvk6HCh7sSes1eoIqucXv1f3ReIC6eU3p8-Y_3GUiNcRiIGyiPNlvcA-OKgyNP3aGB0Q-7FRu1HfFHhd60nQdmYO_5cnq723HQ/s1600/20140511_125403.jpg" width="320" /></a></div>
Mentre la crema si raffredda prepariamo i cannoli. Stendere la pasta sfoglia<br />
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Ritagliare delle strisce larghe un cm circa, arrotolarle sugli appositi coni per cannoli sovrapponendole leggermente e sistemarli su una teglia antiaderente</div>
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<a href="http://1.bp.blogspot.com/-ZiaJDMyxtBI/VJaNwzlxMZI/AAAAAAAAEXg/lSLVD9LXJlM/s1600/20141026_114423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZiaJDMyxtBI/VJaNwzlxMZI/AAAAAAAAEXg/lSLVD9LXJlM/s1600/20141026_114423.jpg" height="240" width="320" /></a></div>
Spennellarli con un albume leggermente sbattuto con un po', cospargerli di zucchero semolato e infornare a 200° per 10-15' o comunque finchè saranno belli dorati<br />
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Far raffreddare, staccare con delicatezza i cannoli di sfoglia e farcirli con la crema pasticcera<br />
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Decorare con codette di cioccolato, io ho usato sia quelle al cioccolato bianco che al cioccolato fondente<br />
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Buonissimi!!<br />
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-25861413012995513932014-12-21T00:57:00.003-08:002014-12-21T00:58:18.117-08:00Zuccotto di babà al cioccolatoCiao a tutti, la golosità di oggi è una ricetta facile e veloce, svuota dispensa. Perdonate la mia lunga assenza, ma ho avuto problemi di salute e poi il lavoro, mio figlio in dieta e chi più ne ha più ne metta...ma adesso si ricomincia...sono in ritardissimo con i dolci natalizi, devo rimettermi al lavoro per non deludere parenti e amici che aspettano i miei regali zuccherosi... in attesa vi posto un dolce che ho preparato domenica scorsa per un invito improvviso. Avevo in dispensa un barattolo di babà al cioccolato che mi aveva regalato un po' di tempo fa mia zia, troppo dolci per mangiarli da soli, ma un vero peccato lasciarli lì e così è scattata l'idea...uno zuccotto...con tanta panna e cioccolato...il risultato è impossibile da descrivere...una delizia...un sapore incredibile...<br />
<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Zuccotto</span> di babà al cioccolato</strong></span></em><br />
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<a href="http://4.bp.blogspot.com/-aQZpaMZoiBc/VJZ-2nvuN2I/AAAAAAAAESg/RRywkpgklJw/s1600/20141116_131947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aQZpaMZoiBc/VJZ-2nvuN2I/AAAAAAAAESg/RRywkpgklJw/s1600/20141116_131947.jpg" height="240" width="320" /></a></div>
<em><span style="color: #4c1130; font-family: Trebuchet MS;">Ingredienti:</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">300g babà al cioccolato</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">500 ml panna fresca</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">un cucchiaio di zucchero</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">100g cioccolato fondente</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">2 fogli di gelatina</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">Per prima cosa fate ammorbidire la gelatina in una ciotola con acqua fredda</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEn4OV6ZlgHwBBo418NMVl4PaioiDcjDWm1CtESo7My-c4413235lMJhFu6Bbx36BJRsVXFuqzATvg-pmgSU9LaAGwYQ5L1ASF_jCvNfJb4fsslvO-CPH9v6XTS2CVd1CKQ7_ujdEZBkY/s1600/20140727_103508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEn4OV6ZlgHwBBo418NMVl4PaioiDcjDWm1CtESo7My-c4413235lMJhFu6Bbx36BJRsVXFuqzATvg-pmgSU9LaAGwYQ5L1ASF_jCvNfJb4fsslvO-CPH9v6XTS2CVd1CKQ7_ujdEZBkY/s1600/20140727_103508.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Scaldate due cucchiai di panna e immergervi la gelatina strizzata, mescolando bene finchè non si sarà sciolta completamente</span><br />
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<a href="http://2.bp.blogspot.com/-GpsI0KNQBDc/U9ZF9xnZdQI/AAAAAAAADoU/VQGr8ESoGXM/s1600/20140727_103953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GpsI0KNQBDc/U9ZF9xnZdQI/AAAAAAAADoU/VQGr8ESoGXM/s1600/20140727_103953.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Montare la panna con lo zucchero e unirvi a filo la panna con la gelatina</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7ZaxguJcJgNjJuEriNPTaTmewjjmy2V4PxsTGJstnhDfMytTvdLmrNraJZhnq9eP09kez1TBWLWD1SL5Ad7AOai4OjzMocUhCZXFX8XvieZw_-1FNUIlEWu5J1m_cFlYQ_yfF13KBEA/s1600/20140727_105707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7ZaxguJcJgNjJuEriNPTaTmewjjmy2V4PxsTGJstnhDfMytTvdLmrNraJZhnq9eP09kez1TBWLWD1SL5Ad7AOai4OjzMocUhCZXFX8XvieZw_-1FNUIlEWu5J1m_cFlYQ_yfF13KBEA/s1600/20140727_105707.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS;">Sciogliere a bagnomaria il cioccolato fondente</span><br />
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<span style="font-family: Trebuchet MS;">Dividere la panna in due ciotole, in una aggiungere il cioccolato fondente</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQWaW-Iq8KyApikXHSfdDDlQ4wAi8JDcH0q3o1KLgL7mELClW2lB_KGuJwbCDkiMSuAIP_K61Rwm6vkSNgOdBOD7iqFHlfD_hwLouFyKrymRZ2WwjTDZ0J29xMqdCfMt_4_zx0l9vwUk/s1600/20141116_121223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQWaW-Iq8KyApikXHSfdDDlQ4wAi8JDcH0q3o1KLgL7mELClW2lB_KGuJwbCDkiMSuAIP_K61Rwm6vkSNgOdBOD7iqFHlfD_hwLouFyKrymRZ2WwjTDZ0J29xMqdCfMt_4_zx0l9vwUk/s1600/20141116_121223.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Tagliare i babà a metà nel senso della lunghezza </span><br />
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<a href="http://2.bp.blogspot.com/-tS1X_ygVhRY/VJaLKHDRRtI/AAAAAAAAET4/ZX7xuJnLGgo/s1600/20141116_115858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tS1X_ygVhRY/VJaLKHDRRtI/AAAAAAAAET4/ZX7xuJnLGgo/s1600/20141116_115858.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Rivestite uno stampo da zuccotto con pellicola trasparente così sarà più facile da sformare</span><br />
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<a href="http://1.bp.blogspot.com/-lPYPEd71fls/VJaLPWvC49I/AAAAAAAAEUA/yfk5GAmGaVs/s1600/20141116_115823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lPYPEd71fls/VJaLPWvC49I/AAAAAAAAEUA/yfk5GAmGaVs/s1600/20141116_115823.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Rivestitelo completamente con i babà e versateci il liquore rimasto in fondo al barattolo in modo la lasciarli belli inzuppati</span><br />
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<span style="font-family: Trebuchet MS;">Aggiungere la panna e mettere in freezer per 15'</span><br />
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<a href="http://1.bp.blogspot.com/-mI6vFrbYqhE/VJZ_sShmiSI/AAAAAAAAETI/TLMFvNYI234/s1600/20141116_122120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mI6vFrbYqhE/VJZ_sShmiSI/AAAAAAAAETI/TLMFvNYI234/s1600/20141116_122120.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Completare con la panna al cioccolato e rimettere nel freezer per altri 15'</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJkI2y0Qv18W00oOx2BUM_R0UKYIDafhzT4WMOEM2xrNebqLXOIoysc4118ZovuZZlFnGJ1DU_iCpENDbzz9T4TbDjz83ypr3bwa5W52rPzDcLPVaOZkPedYmQUx_QGRj_1DBVW2zd7Q/s1600/20141116_131553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJkI2y0Qv18W00oOx2BUM_R0UKYIDafhzT4WMOEM2xrNebqLXOIoysc4118ZovuZZlFnGJ1DU_iCpENDbzz9T4TbDjz83ypr3bwa5W52rPzDcLPVaOZkPedYmQUx_QGRj_1DBVW2zd7Q/s1600/20141116_131553.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Sformare sul piatto da portata e decorare con ciuffetti di panna</span><br />
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<a href="http://4.bp.blogspot.com/-F297I8pfQM0/VJZ_LpRR_CI/AAAAAAAAES4/aTEmoEuRJrg/s1600/20141116_131932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-F297I8pfQM0/VJZ_LpRR_CI/AAAAAAAAES4/aTEmoEuRJrg/s1600/20141116_131932.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">....la mia fetta....</span><br />
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<span style="font-family: Trebuchet MS;"></span><br />il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-65815662539198515922014-10-27T01:38:00.000-07:002014-10-27T01:40:10.901-07:00Torta di mele di zia ToniaCiao a tutti amici, quella di oggi non è semplicemente la ricetta di una torta di mele, ma rappresenta i miei primi passi nel mondo della pasticceria. La prima volta che ho preparato questo dolce avrò avuto al massimo 10/11 anni seguendo la ricetta di una delle mie zie più care, la mia maestra... ebbene sì e grazie a lei che oggi preparo tutte queste delizie, mi ha insegnato le basi e sono cresciuta scopiazzando le sue ricette fino a perfezionarmi e crearne di mie.<br />
<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;">Torta di mele di zia Tonia</span></em><br />
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<a href="http://3.bp.blogspot.com/-3EC59v9_Yj0/VEqIISDSb3I/AAAAAAAAEQA/R5hR6MN6Cqo/s1600/20141019_155948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3EC59v9_Yj0/VEqIISDSb3I/AAAAAAAAEQA/R5hR6MN6Cqo/s1600/20141019_155948.jpg" height="240" width="320" /></a></div>
<em><span style="color: #4c1130;">Ingredienti:</span></em><br />
<em><span style="color: #4c1130;">300g farina</span></em><br />
<em><span style="color: #4c1130;">200g zucchero</span></em><br />
<em><span style="color: #4c1130;">125 ml olio di semi</span></em><br />
<em><span style="color: #4c1130;">3 uova</span></em><br />
<em><span style="color: #4c1130;">una busta di lievito in polvere</span></em><br />
<em><span style="color: #4c1130;">2 mele</span></em><br />
<em><span style="color: #4c1130;"></span></em><br />
<span style="color: black;">In una ciotola sbattere le uova fino ad ottenere un composto spumoso</span><br />
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Aggiungere lo zucchero e l'olio di semi e continuare a mescolare</div>
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Versare la farina setacciata con il lievito e mescolare bene</div>
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Se l'impasto risultasse troppo compatto aggiungere un po' di latte, una volta pronto versarlo in una teglia imburrata e infarinata</div>
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<a href="http://1.bp.blogspot.com/-1jr2jylHS2c/VEqI05atxEI/AAAAAAAAEQo/cpTiXpH9NKY/s1600/20141019_143929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1jr2jylHS2c/VEqI05atxEI/AAAAAAAAEQo/cpTiXpH9NKY/s1600/20141019_143929.jpg" height="240" width="320" /></a></div>
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Sbucciare le mele, tagliarle a fette e disporle a raggiera sulla torta</div>
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Cuocere in forno preriscaldato a 170° per un'ora circa</div>
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Fate raffreddate e servite questa delizia, ottima a colazione o a merenda, un dolce della tradizione decisamente intramontabile</div>
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-76842213633849802642014-09-25T03:28:00.000-07:002014-09-25T03:29:07.279-07:00Brioche alla nutellaFinalmente sono tornata, è da un po' che non scrivo sul mio blog, purtroppo ho avuto problemi alle mani, un incidente domestico mi ha impedito di impastare e preparare manicaretti, per fortuna sono in fase di guarigione e posso ricominciare a scrivere e giocare in cucina. Oggi per festeggiare il mio ritorno vi presento una ricetta lievitata meravigliosamente soffice e golosa. Le brioche alla nutella sono facili da preparare e di sicuro successo, da questa ricetta ne vengono fuori 12-13...da noi sono sparite in 24 ore. Provatele e mi direte, baci e alla prossima ricetta golosa.<br />
<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif; font-size: large;">Brioche alla nutella</span></em><br />
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<em><span style="color: #4c1130; font-family: "Trebuchet MS", sans-serif;">Ingredienti;</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">250g farina 00</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">250g farina manitoba</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">250g latte</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">80g burro morbido</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">100g zucchero</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">1 uovo</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">una bustina di vanillina</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">un cubetto di lievito di birra</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;">nutella q.b.</span></em><br />
<em><span style="color: #4c1130; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">Versare nell'impastatrice le farine, lo zucchero e la vanillina</span><br />
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Unire il lievito sbriciolato, l'uovo ed il burro e cominciare a mescolare con il gancio a foglia<br />
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Aggiungere lentamente il latte, sempre mescolando fino ad ottenere un impasto omogeneo<br />
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A questo punto incordare l'impasto lavorandolo per 20' circa con il gancio ad uncino, versare l'impasto in una ciotola<br />
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Coprire la ciotola con un canovaccio e porre a lievitare in un luogo caldo e asciutto per circa 2 ore<br />
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Riprendere l'impasto, lavorarlo un po' sulla spianatoia, dividerlo in 12 palline uguali con le quali formare altrettanti filoncini<br />
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Stendere ogni filoncino con il matterello<br />
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Spalmare la pasta con la nutella<br />
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Richiudere la pasta su se stessa, lasciando la nutella all'interno e arrotolare formando delle chiocciole<br />
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Disporre le chiocciole su una teglia e porle a lievitare per un'ora<br />
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Spennellarle con il latte e cuocerle in forno caldo a 180° per 15' circa o comunque finchè saranno belle dorate<br />
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Ecco queste sofficissime bontà...e l'interno?<br />
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...cioccolatoso!!il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-82929260146728773732014-08-21T10:53:00.001-07:002014-08-21T10:53:38.150-07:00Torta soffice ai fichiLa torta che vi presento oggi è il secondo dolce a base di fichi preparato con i frutti raccolti da due meravigliosi alberi sulla strada che porta alla mia spiaggia preferita, è molto soffice, profumata e semplice da preparare. Adoro questo frutto dolcissimo e spero di riuscire a raccoglierne altri per inventare tante deliziose ricette.<br />
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Torta soffice ai fichi</span></em><br />
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<em><span style="color: #741b47;">Ingredienti:</span></em><br />
<em><span style="color: #741b47;">250g farina</span></em><br />
<em><span style="color: #741b47;">3 uova</span></em><br />
<em><span style="color: #741b47;">100g ricotta</span></em><br />
<em><span style="color: #741b47;">150g zucchero</span></em><br />
<em><span style="color: #741b47;">150 ml olio di semi</span></em><br />
<em><span style="color: #741b47;">una bustina di lievito</span></em><br />
<em><span style="color: #741b47;">una dozzina di fichi</span></em><br />
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In una ciotola montare le uova con lo zucchero fino ad ottenere un impasto spumoso<br />
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Aggiungere la ricotta e l'olio di semi e continuare a mescolare<br />
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Aggiungere la farina setacciata con il lievito<br />
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Mescolare bene fino ad ottenere un impasto cremoso e fluido<br />
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Aggiungere i fichi sbucciati e tagliati in quattro parti<br />
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Amalgamare il tutto e versare in uno stampo precedentemente imburrato e infarinato e cuocere a 180° per 45' circa<br />
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Far raffreddare completamente prima di sformare il dolce sul piatto da portata<br />
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Spolverizzare di zucchero a velo e decorare con fichi freschi<br />
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Buonissima...io non resisto e mi taglio la prima fetta!!<br />
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com2tag:blogger.com,1999:blog-5620504673079465395.post-65425693164759978052014-08-19T10:55:00.000-07:002014-08-19T11:03:56.438-07:00Crostata ai fichi caramellati e mandorle<div class="separator" style="clear: both; text-align: center;">
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Ciao a tutti, oggi vi presento un piatto decisamente goloso!! La scorsa domenica siamo andati al mare e lungo la strada c'erano alberi di fichi ricchi di frutti dolci e deliziosi, resistere è stato impossibile, ne abbiamo raccolti un bel po' ed ovviamente era un obbligo utilizzarli per un bel dolce...in realtà ne ho fatti un paio. Il primo dolce preparato con questi deliziosi fichi è stata una crostata che ho farcito con uno strato di crema pasticcera, una ricca composizione di fichi caramellati ed una manciata di petali di mandorle...in poche parole una bomba di zucchero...ma dal sapore raffinato, veramente deliziosa. Vi lascio la ricetta e vado a riposare un po', stamattina mi sono svegliata presto, il mio turno di lavoro iniziava alle 7,00...ho sonno, ma tra poco mi rimetto in moto, stasera mio figlio vuole la pizza ovviamente preparata da me...non si finisce mai!!</div>
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Crostata ai fichi caramellati e mandorle</span></em> </div>
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<a href="http://2.bp.blogspot.com/-E21dNqiPkiM/U_G3a4eFR8I/AAAAAAAAD8g/XleaaXXIoFc/s1600/20140816_210902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-E21dNqiPkiM/U_G3a4eFR8I/AAAAAAAAD8g/XleaaXXIoFc/s1600/20140816_210902.jpg" height="240" width="320" /></a></div>
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">Per la frolla:</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">300g farina</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">150g zucchero</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">150g burro</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">1 uovo</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">una busta di lievito in polvere</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em> </div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">Per la crema:</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">300 ml latte</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">2 tuorli</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">50g zucchero</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">30g farina</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">aroma alla mandorla</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">Per la decorazione:</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">500g fichi</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">4 cucchiai di zucchero</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">una manciata di lamelle di mandorle</span></em></div>
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<span style="color: black; font-family: Trebuchet MS;"><span style="color: black; font-family: Trebuchet MS;">Per la frolla disporre su una spianatoia la farina a fontana, aggiungere lo zucchero, l'uovo, il burro a pezzi ed il lievito</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlz7hyFWo48-UdcXVyff1tmNRLQ4R785s8G5wFJmpzF94PIGsXUxIG1fTF0FKnCtodaJL1rUk_-SNCLpkVMOgsDv4bpkY2Z3uJr6xrPp-KnxIIfIeZ6yT00-S0E3zSGRmg7jdyqX-1GFI/s1600/20140511_094458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlz7hyFWo48-UdcXVyff1tmNRLQ4R785s8G5wFJmpzF94PIGsXUxIG1fTF0FKnCtodaJL1rUk_-SNCLpkVMOgsDv4bpkY2Z3uJr6xrPp-KnxIIfIeZ6yT00-S0E3zSGRmg7jdyqX-1GFI/s1600/20140511_094458.jpg" height="240" width="320" /></a></div>
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<span style="color: black; font-family: Trebuchet MS;">lavorare velocemente gli ingredienti fino ad ottenere un impasto morbido ed omogeneo e fatelo riposare per 30' avvolto nella pellicola trasparente</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnLvTW9MrotutXKPAzOdA_p_5q45I1H5HYWEFCyhoa_c_jEf2TfKAJ96z1Yd6laRsBdm95LTvNGDuFnvcv3S6rjhhqTCDsgR1-DQOKvcpbrd0Zz73zcC75M_1bsqQya8i8tGBsXHGMdk/s1600/20140511_095306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnLvTW9MrotutXKPAzOdA_p_5q45I1H5HYWEFCyhoa_c_jEf2TfKAJ96z1Yd6laRsBdm95LTvNGDuFnvcv3S6rjhhqTCDsgR1-DQOKvcpbrd0Zz73zcC75M_1bsqQya8i8tGBsXHGMdk/s1600/20140511_095306.jpg" height="240" width="320" /></a></div>
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Trascorso il tempo di riposo stendere l'impasto in una sfoglia di 1/2 cm e rivestire uno stampo per crostate</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_autvu3hiEVs5Yk1aNIlPM6YBseEa7X8Lb4XxJo8l3NE2DAaHVdPkqM3ETXYBu_xzq1f8ALXNdVmrfnqbFGUYpanSCwWnNsrcjtajQ-oJmg3E7v-b8nFpJdEtUUvWlQDouUWijdSxK8U/s1600/20140511_100427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_autvu3hiEVs5Yk1aNIlPM6YBseEa7X8Lb4XxJo8l3NE2DAaHVdPkqM3ETXYBu_xzq1f8ALXNdVmrfnqbFGUYpanSCwWnNsrcjtajQ-oJmg3E7v-b8nFpJdEtUUvWlQDouUWijdSxK8U/s1600/20140511_100427.jpg" height="240" width="320" /></a></div>
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Infornate a 180° per 15-20' o comunque finchè risulterà di un bel colore dorato. Adoro questa frolla perché rimane friabile ma compatta.</div>
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<a href="http://1.bp.blogspot.com/-Qd_DBZJxA0M/U_G6xSkFPcI/AAAAAAAAD-w/FqjfTkJ8MF8/s1600/20140815_200519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Qd_DBZJxA0M/U_G6xSkFPcI/AAAAAAAAD-w/FqjfTkJ8MF8/s1600/20140815_200519.jpg" height="240" width="320" /></a></div>
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Procediamo ora con la preparazione della crema. Fate bollire il latte con l'aroma alla mandorla, nel frattempo in una ciotola mescolate i tuorli con lo zucchero</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9M9S7KbXGdGfDxjcY-MRBGrX1NlTzrtug2Yk_ce3TAZjLb7S4yc5UDzUI77eLL6jeu0xs4_bccSBbDd2hdZi2tg3hzOcdAKqK49p5sOIuYMT7JKULB7jhYGKBJ12vA5a49xbd4CapYzQ/s1600/20140511_123924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9M9S7KbXGdGfDxjcY-MRBGrX1NlTzrtug2Yk_ce3TAZjLb7S4yc5UDzUI77eLL6jeu0xs4_bccSBbDd2hdZi2tg3hzOcdAKqK49p5sOIuYMT7JKULB7jhYGKBJ12vA5a49xbd4CapYzQ/s1600/20140511_123924.jpg" height="240" width="320" /></a></div>
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Una volta amalgamato lo zucchero aggiungete la farina e mescolate fino ad ottenere un composto liscio e spumoso</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUTgNt1pJZQhz0hc0LIsiz_Uk62BMh3A1qtM-LuIBlTLrwGdlIF0gibuf-S7M3R_sDnB9ac2YZUh-ZA2iRn-hdqVJZeCbUJI5MXEEzspV1yDBfxp0FQ7OBQcyzIToaUldefz96dj6WYo/s1600/20140511_124241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUTgNt1pJZQhz0hc0LIsiz_Uk62BMh3A1qtM-LuIBlTLrwGdlIF0gibuf-S7M3R_sDnB9ac2YZUh-ZA2iRn-hdqVJZeCbUJI5MXEEzspV1yDBfxp0FQ7OBQcyzIToaUldefz96dj6WYo/s1600/20140511_124241.jpg" height="240" width="320" /></a></div>
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Aggiungere il latte versandolo a filo attraverso un colino in modo che non si formino grumi, mescolate bene e versare il tutto in una pentola</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIO5At7fA3Ka8-3HWYaHMBTCxcjPpb9ExZJFQF5S3FerBOORIoTQo8cBOpjpGHRXtYXa_YhGZSorLxUq-Exkwo9Dy_xmG6xD1IpkG8g3viZ25ehlQJt0JyBhzx6uUrMVY1TrTSH5DRDI/s1600/20140511_125028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIO5At7fA3Ka8-3HWYaHMBTCxcjPpb9ExZJFQF5S3FerBOORIoTQo8cBOpjpGHRXtYXa_YhGZSorLxUq-Exkwo9Dy_xmG6xD1IpkG8g3viZ25ehlQJt0JyBhzx6uUrMVY1TrTSH5DRDI/s1600/20140511_125028.jpg" height="240" width="320" /></a></div>
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Cuocere mescolando continuamente con un cucchiaio di legno per non formare grumi, quando la crema vela il cucchiaio è pronta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabtlzQY2DH6ixnfrlzIu3ltfb5-bPVJcT1WwpfquUxtvk6HCh7sSes1eoIqucXv1f3ReIC6eU3p8-Y_3GUiNcRiIGyiPNlvcA-OKgyNP3aGB0Q-7FRu1HfFHhd60nQdmYO_5cnq723HQ/s1600/20140511_125403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabtlzQY2DH6ixnfrlzIu3ltfb5-bPVJcT1WwpfquUxtvk6HCh7sSes1eoIqucXv1f3ReIC6eU3p8-Y_3GUiNcRiIGyiPNlvcA-OKgyNP3aGB0Q-7FRu1HfFHhd60nQdmYO_5cnq723HQ/s1600/20140511_125403.jpg" height="240" width="320" /></a></div>
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Quando tutto si sarà raffreddato possiamo ricoprite la frolla con abbondante crema stendendola in uno strato uniforme</div>
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<a href="http://2.bp.blogspot.com/-db2vsneoJXE/U_G6Axo4ClI/AAAAAAAAD-Q/tIlbc2M1IBk/s1600/20140815_201357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-db2vsneoJXE/U_G6Axo4ClI/AAAAAAAAD-Q/tIlbc2M1IBk/s1600/20140815_201357.jpg" height="240" width="320" /></a></div>
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Preparare ora la decorazione, sciogliere lo zucchero in una padella</div>
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<a href="http://4.bp.blogspot.com/-bQpgrRjQsj8/U_G6omGKQzI/AAAAAAAAD-o/AaEL8G_-Yr4/s1600/20140815_200639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bQpgrRjQsj8/U_G6omGKQzI/AAAAAAAAD-o/AaEL8G_-Yr4/s1600/20140815_200639.jpg" height="240" width="320" /></a></div>
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Lavare bene i fichi tagliarli in quattro parti senza sbucciarli e rigirarli per qualche minuto</div>
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<a href="http://3.bp.blogspot.com/-O3rmeYvvOSs/U_G6aUkY2_I/AAAAAAAAD-g/bbQ7bbvDeTc/s1600/20140815_200726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-O3rmeYvvOSs/U_G6aUkY2_I/AAAAAAAAD-g/bbQ7bbvDeTc/s1600/20140815_200726.jpg" height="240" width="320" /></a></div>
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Versare i fichi sulla crema disponendoli in modo armonioso</div>
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<a href="http://3.bp.blogspot.com/-9NF0HuPkZVo/U_G51XPtB_I/AAAAAAAAD-I/sjaXLb5CyPk/s1600/20140815_201654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9NF0HuPkZVo/U_G51XPtB_I/AAAAAAAAD-I/sjaXLb5CyPk/s1600/20140815_201654.jpg" height="240" width="320" /></a></div>
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Versare sulla crostata le lamelle di mandorle e rimettere la crostata in forno per un paio di minuti a 200° sotto il grill (in modo da tostare le mandorle)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxbes0cmLW3IEH42cqfQfVg-gqf0e0nfjE3eDc4FKPvJQWq-Y4MJy4Z9dnmkmv3bGcoL6su4L4Zh3abqBuuS3O_c7bj0gWIrH29hKGg6yIVnkwj1p8P4zLpGIM-sD6Rjhi-m9jjGSW4E/s1600/20140815_201739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxbes0cmLW3IEH42cqfQfVg-gqf0e0nfjE3eDc4FKPvJQWq-Y4MJy4Z9dnmkmv3bGcoL6su4L4Zh3abqBuuS3O_c7bj0gWIrH29hKGg6yIVnkwj1p8P4zLpGIM-sD6Rjhi-m9jjGSW4E/s1600/20140815_201739.jpg" height="240" width="320" /></a></div>
Fate raffreddare e sformare la crostata<br />
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<a href="http://2.bp.blogspot.com/-E21dNqiPkiM/U_G3a4eFR8I/AAAAAAAAD8g/XleaaXXIoFc/s1600/20140816_210902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-E21dNqiPkiM/U_G3a4eFR8I/AAAAAAAAD8g/XleaaXXIoFc/s1600/20140816_210902.jpg" height="240" width="320" /></a></div>
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-2883588402721821172014-08-17T10:56:00.000-07:002014-08-17T10:56:05.432-07:00Insalata di farro con tonno e pomodorini<div class="separator" style="clear: both; text-align: justify;">
Ok ci siamo, le ferie sono giunte al termine, domani si ricomincia, ma sono pronta!!...forse... va beh non ci pensiamo, parliamo invece della cena, dopo un pranzo da ricevimento a casa di mia madre non posso che preparare qualcosa di leggero e fresco per la cena di questa sera. Adoro le insalate ed il tonno poi lo metterei dappertutto ed è così che è nata questa combinazione di sapori freschi e gustosi, con il farro al centro dell'attenzione in alternativa alla solita insalata di riso, provatela anche voi vi piacerà senz'altro, buon appetito amici e a domani!!</div>
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Insalata di farro con tonno e pomodorini</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJD34vZuBCNBSbVeatIV4eedposzNCd4uKU4oAMzyuZg7T9DnBnOG4e4gsSYJl5UbCsvFTVtaoV04iaNDz25S9F-7ZdB_YBaZlJBlWSql-E9DUUPmnLvBZ1AIn66B1ac6KNhBzUCJjat8/s1600/20140807_132305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJD34vZuBCNBSbVeatIV4eedposzNCd4uKU4oAMzyuZg7T9DnBnOG4e4gsSYJl5UbCsvFTVtaoV04iaNDz25S9F-7ZdB_YBaZlJBlWSql-E9DUUPmnLvBZ1AIn66B1ac6KNhBzUCJjat8/s1600/20140807_132305.jpg" height="240" width="320" /></a></div>
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">200g farro</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">250g pomodorini</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">150g di tonno in olio evo</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">un mazzetto di rucola</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">50g ricotta salata</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">pepe</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">olio q.b.</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">Lavare i pomodorini e dividerli in quattro parti</span><br />
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<a href="http://1.bp.blogspot.com/-beyMDZiPW70/U-j66hZqxbI/AAAAAAAAD4U/VejD1gdHKH8/s1600/20140807_125554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-beyMDZiPW70/U-j66hZqxbI/AAAAAAAAD4U/VejD1gdHKH8/s1600/20140807_125554.jpg" height="240" width="320" /></a></div>
Unire il tonno sgocciolato, la rucola lavata e spezzettata e la ricotta a scaglie<br />
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<a href="http://2.bp.blogspot.com/-JEuj8lnrURE/U-j7GYXrM1I/AAAAAAAAD4k/qlWREBxyukc/s1600/20140807_130053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JEuj8lnrURE/U-j7GYXrM1I/AAAAAAAAD4k/qlWREBxyukc/s1600/20140807_130053.jpg" height="240" width="320" /></a></div>
Condire con un pizzico di pepe ed un filo di olio e mescolare bene<br />
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Lessare il farro in abbondante acqua salata, farlo raffreddare e unirlo al condimento<br />
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Buona, leggera, fresca e gustosa.<br />
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<br />il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com2tag:blogger.com,1999:blog-5620504673079465395.post-51607668857838339062014-08-15T13:55:00.000-07:002014-08-15T13:56:21.437-07:00Buon ferragosto!!Buon Ferragosto a tutti!! Oggi giornata spensierata mare, mp 3 nelle orecchie con la musica del mio adorato Ligabue e le persone che amo attorno a me...cosa desiderare di più? Questo era il mio panorama...<br />
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e ancora...</div>
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...e quelle due personcine sul pontile sono tutta la mia vita...mio figlio Marco e il mio compagno Francesco...ma non temete appena tornata a casa mi sono rimessa ai fornelli ed ho preparato tante delizie che vi presenterò nei prossimi giorni...Un bacio a tutti e godetevi queste giornate di sole...io lo farò...almeno per altri due giorni...da lunedì si torna a lavoro, le ferie sono finite e ricominciamo a correre di qua e di là....ma in fondo mi manca anche quello, il mio lavoro e le mie colleghe!! A presto!!!il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-56865069646700201772014-08-11T10:11:00.001-07:002014-08-11T10:11:41.625-07:00Pane di Semola<div style="text-align: justify;">
Ciao, che caldo!! finalmente però, quest'estate si è fatta desiderare, ma nonostante le temperature elevate il mio forno è sempre acceso ed oggi ho preparato il pane di semola, il pane tipico di un paese in provincia di Bari: Altamura. Si tratta di un pane profumato e fragrante, crosta croccante e mollica soffice e saporita...se non lo avete mai provato non sapete cosa vi state perdendo!! Provatelo con mortadella e provolone o con le melanzane sott'olio vi tufferete in Puglia e nei suoi sapori.</div>
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Pane di semola</span></em></div>
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<a href="http://3.bp.blogspot.com/-gL6tg453-BM/U9uxL3jESZI/AAAAAAAADr0/UtUIOemXzSA/s1600/20140801_140650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gL6tg453-BM/U9uxL3jESZI/AAAAAAAADr0/UtUIOemXzSA/s1600/20140801_140650.jpg" height="240" width="320" /></a></div>
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>Ingredienti:</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>600g semola rimacinata di grano duro</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>350g acqua tiepida</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>un cubetto di lievito</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>un cucchiaino di miele</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>un cucchiaino di sale</em></span><br />
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Disporre sulla spianatoia la semola a fontana, disporvi al centro il cucchiaino di miele ed il lievito sbriciolato, mentre il sale va messo a al bordo lontano dal lievito</div>
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Aggiungere l'acqua tiepida finchè il composto non sarà elastico e ben amalgamato e dargli la forma di un filoncino</div>
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<a href="http://2.bp.blogspot.com/-R3or6AkKBqI/U9uy1S_6Q3I/AAAAAAAADuc/LUMeOfmP8fI/s1600/20140801_121328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-R3or6AkKBqI/U9uy1S_6Q3I/AAAAAAAADuc/LUMeOfmP8fI/s1600/20140801_121328.jpg" height="240" width="320" /></a></div>
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Disporlo su una teglia infarinata e fare dei tagli profondi circa un cm con un coltello, coprire con un canovaccio umido e far lievitare in un posto caldo e asciutto (io l'ho messo inforno con la luce accesa) finchè non sarà raddoppiato di volume</div>
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<a href="http://2.bp.blogspot.com/-PMPMmfbgzU8/U9ux-qPc85I/AAAAAAAADs8/xAQxkJp3q3M/s1600/20140801_125031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PMPMmfbgzU8/U9ux-qPc85I/AAAAAAAADs8/xAQxkJp3q3M/s1600/20140801_125031.jpg" height="240" width="320" /></a></div>
A questo punto cuocere il filoncino in forno preriscaldato a 200° per 15', poi abbassare la temperatura a 180° e cuocere per altri 35'<br />
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Ecco l'interno<br />
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<a href="http://2.bp.blogspot.com/-ZwDyfriuJvc/U9uwy7Au-rI/AAAAAAAADrM/lgXX08nVKrM/s1600/20140801_142424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZwDyfriuJvc/U9uwy7Au-rI/AAAAAAAADrM/lgXX08nVKrM/s1600/20140801_142424.jpg" height="240" width="320" /></a></div>
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...buon appetito!!<br />
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-39636701374660039402014-08-06T10:07:00.003-07:002014-08-06T10:08:24.033-07:00Treccine morbide bianco nereCiao a tutti, oggi sono andata al mare e sono tornata a casa rossa come un pomodoro...non avete di idea di quanto mi bruci tutta la faccia...per fortuna oggi sono sola a casa e non mi vede nessuno, mi prenderebbero in giro all'infinito, speriamo che fino a stasera il rossore si spenga un po' e torni un bel colorito ambrato....che in realtà era il mio obiettivo, ma va bene così. Sola chiusa in casa che fare se non preparare qualcosa di buono? Beh oggi avevo voglia di inventare dei biscotti frolli ma non troppo, buoni da inzuppare in una bella tazza di the, come sempre ho pasticciato mischiando un po' di ingredienti e voilà la creazione è riuscita benissimo, mmh che buone queste treccine, beh vi lascio la ricetta e vado a preparare il mio the...d'altra parte bisogna collaudare le invenzioni no? Accidenti che golosa che sono, ogni scusa è buona e anche questa non me la faccio scappare, ciao!!<br />
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Treccine morbide bianco nere</span></em><br />
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<a href="http://4.bp.blogspot.com/-2JUgE5-VMBo/U-D-OWbBrsI/AAAAAAAADzQ/LRs3Rf0cDFw/s1600/20140804_195548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2JUgE5-VMBo/U-D-OWbBrsI/AAAAAAAADzQ/LRs3Rf0cDFw/s1600/20140804_195548.jpg" height="240" width="320" /></a></div>
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>Ingredienti:</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>300g farina</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>100g burro</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>150g zucchero</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>100g yogurt bianco</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>30g cacao amaro</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>1 uovo</em></span><br />
<span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;"><em>una bustina di lievito</em></span><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">Disporre sulla spianatoia la farina a fontana , lo zucchero ed il lievito</span><br />
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<a href="http://4.bp.blogspot.com/-LFpQXKwFWXo/U-EceplqTtI/AAAAAAAAD1s/aJ8f6ZKzssA/s1600/20140804_183252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LFpQXKwFWXo/U-EceplqTtI/AAAAAAAAD1s/aJ8f6ZKzssA/s1600/20140804_183252.jpg" height="240" width="320" /></a></div>
Aggiungere l'uovo, il burro e lo yogurt<br />
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<a href="http://3.bp.blogspot.com/-ZuhtQGYEwMU/U-EcNVA4v_I/AAAAAAAAD1k/JXZ6qdnvn0A/s1600/20140804_183520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZuhtQGYEwMU/U-EcNVA4v_I/AAAAAAAAD1k/JXZ6qdnvn0A/s1600/20140804_183520.jpg" height="240" width="320" /></a></div>
Lavorare velocemente l'impasto aggiungendo un po' di farina se risultasse troppo appiccicoso, ma ricordate deve restare morbido, quindi dividerlo in due panetti<br />
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Ad uno dei due panetti aggiungere il cacao<br />
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Formare dei cilindretto alti circa 1 cm<br />
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Attorcigliare il filoncino chiaro con quello scuro<br />
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<a href="http://1.bp.blogspot.com/-X1FNwCCmESA/U-Ea1s3dmyI/AAAAAAAAD08/SHG6x5zU-FM/s1600/20140804_185125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-X1FNwCCmESA/U-Ea1s3dmyI/AAAAAAAAD08/SHG6x5zU-FM/s1600/20140804_185125.jpg" height="240" width="320" /></a></div>
Tagliarli a pezzi della lunghezza di 4-5 cm e disporli su di una teglia antiaderente<br />
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Cuocere in forno preriscaldato a 180° per 10-15' circa comunque finchè saranno dorati<br />
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<a href="http://3.bp.blogspot.com/-UkGNvSRO1aM/U-D_Vztt9_I/AAAAAAAADzo/CTJ6xd6G71U/s1600/20140804_192143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UkGNvSRO1aM/U-D_Vztt9_I/AAAAAAAADzo/CTJ6xd6G71U/s1600/20140804_192143.jpg" height="240" width="320" /></a></div>
Eccoli...<br />
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Sono orgogliosa della mia creazione la proporrò ai bambini per la merenda di domani pomeriggio.<br />
Alla prossima ricetta golosa...baci!il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com2tag:blogger.com,1999:blog-5620504673079465395.post-59963665935554535232014-08-05T09:26:00.000-07:002014-08-05T09:28:51.323-07:00Plumcake double chocolate<div style="text-align: justify;">
Ve l'ho detto che sono in ferie? Forse...purtroppo niente vacanza però, quest'anno non me la posso permettere accidenti a questa crisi!! va beh pazienza e speriamo bene per il futuro... sono fiduciosa.. Per fortuna abito in una città sul mare e poi ho il mio blog!! Stamattina c'era un sole che spaccava le pietre e non me lo sono fatto ripetere due volte...MARE!! Tre ore stesa sulla sdraio a prendere il sole, da sola con la mia musica, solo relax...wow che meraviglia dopo un anno di lavoro, casa, famiglia...un po' di relax, ma non troppo infatti sono già al lavoro, nella mia isola felice, la mia cucina. Marco mi ha chiesto un plumcake, semplice con lo zucchero...ma io proprio non ci riesco a farlo semplice e così l'ho fatto al cioccolato .... due cioccolati....</div>
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Plumcake double chocolate</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5y_dmVlHk0kuq_ZogKxdszJ3Q7f1w_gGOhG8gAIGGdPpGh9idoZylymwxwv6RL9B2vrq0uMLMLoLXy1OGqAvRfqj2MXGmMI1t01q9yjStNSDiD1ycWSpRRq4DIkLPp7sGVUA2m7m5r7U/s1600/20140804_210935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5y_dmVlHk0kuq_ZogKxdszJ3Q7f1w_gGOhG8gAIGGdPpGh9idoZylymwxwv6RL9B2vrq0uMLMLoLXy1OGqAvRfqj2MXGmMI1t01q9yjStNSDiD1ycWSpRRq4DIkLPp7sGVUA2m7m5r7U/s1600/20140804_210935.jpg" height="240" width="320" /></a></div>
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">200g farina</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">100g olio di semi</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">150g zucchero</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 uova</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">30g cacao amaro</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">due cucchiai di gocce di cioccolato</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">un vasetto di yogurt bianco</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">un bicchiere di latte</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">una bustina di lievito</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;">In una ciotola sbattere le uova con lo zucchero</span><br />
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<a href="http://1.bp.blogspot.com/-km9WnH07NZY/U-EBUY-8-BI/AAAAAAAAD0g/6gF7yXHCuS8/s1600/20140804_190728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-km9WnH07NZY/U-EBUY-8-BI/AAAAAAAAD0g/6gF7yXHCuS8/s1600/20140804_190728.jpg" height="240" width="320" /></a></div>
<div style="text-align: justify;">
Aggiungere l'olio e lo yogurt</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWTUn7oc5VwfdDjA557-zjYFx7PhEbKy4i3dIxx8aZ2XXXvuLsc8nzLE87fCDGV6UdNxRDFbj4vOqDyytefYHTjG0s_biDrDKXWpwUOGdCv5Fl95YBWm1V5gDeS8fSWZPaxuSwYH6bGA/s1600/20140804_190950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWTUn7oc5VwfdDjA557-zjYFx7PhEbKy4i3dIxx8aZ2XXXvuLsc8nzLE87fCDGV6UdNxRDFbj4vOqDyytefYHTjG0s_biDrDKXWpwUOGdCv5Fl95YBWm1V5gDeS8fSWZPaxuSwYH6bGA/s1600/20140804_190950.jpg" height="240" width="320" /></a></div>
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Una volta amalgamati tutti i liquidi aggiungere gli ingredienti secchi ovvero farina, caco e lievito</div>
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<a href="http://2.bp.blogspot.com/-e2WZkk4sBBs/U-EA4wuoVwI/AAAAAAAAD0Q/zoN0QkhjP7A/s1600/20140804_191124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-e2WZkk4sBBs/U-EA4wuoVwI/AAAAAAAAD0Q/zoN0QkhjP7A/s1600/20140804_191124.jpg" height="240" width="320" /></a></div>
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Mescolare bene e aggiungere le gocce di cioccolate fondente</div>
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<a href="http://3.bp.blogspot.com/-R3N-ADybms4/U-EAa9ySCgI/AAAAAAAAD0A/9Ixixt-woVU/s1600/20140804_191602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-R3N-ADybms4/U-EAa9ySCgI/AAAAAAAAD0A/9Ixixt-woVU/s1600/20140804_191602.jpg" height="240" width="320" /></a></div>
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Mescolare e versare nello stampo</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63_-UXEUcHKM0F5HC1JeH6eslZvah1sykHaNGvTXN7UUcCXG_fuazi7q1tMy9mxEZ6lwkfKS2C5Bf02K6__FRmBl-UgJ82VH0KegUNhu0slxDrlCbFN4_ZdRRV7iCuBnbZuP4mF9N3Wo/s1600/20140804_192014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63_-UXEUcHKM0F5HC1JeH6eslZvah1sykHaNGvTXN7UUcCXG_fuazi7q1tMy9mxEZ6lwkfKS2C5Bf02K6__FRmBl-UgJ82VH0KegUNhu0slxDrlCbFN4_ZdRRV7iCuBnbZuP4mF9N3Wo/s1600/20140804_192014.jpg" height="240" width="320" /></a></div>
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Cuocere in forno a 180°per 40' circa</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEBdD7OCapBspT9MEuqQQ-PDoll4C7_0QzAuwnXqjUegIlC_tfmxgv-ZaseawTzbOsRRaG97rtNOD2twn8-fL8dZwRHmUlVpMNWmZirqk4WBTImT3U_bYT8gtgV5hQj5ATDoxAiZKO9c/s1600/20140804_202110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEBdD7OCapBspT9MEuqQQ-PDoll4C7_0QzAuwnXqjUegIlC_tfmxgv-ZaseawTzbOsRRaG97rtNOD2twn8-fL8dZwRHmUlVpMNWmZirqk4WBTImT3U_bYT8gtgV5hQj5ATDoxAiZKO9c/s1600/20140804_202110.jpg" height="240" width="320" /></a></div>
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Sformare il dolce solo quando si sarà raffreddato completamente, spolverizzare con lo zucchero a velo</div>
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<a href="http://1.bp.blogspot.com/-e1t1ax7Knww/U-D9BuJkm_I/AAAAAAAADy0/yYSCcc6zda8/s1600/20140804_210742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-e1t1ax7Knww/U-D9BuJkm_I/AAAAAAAADy0/yYSCcc6zda8/s1600/20140804_210742.jpg" height="240" width="320" /></a></div>
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</div>
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<a href="http://3.bp.blogspot.com/-UI40XNAigZQ/U-D8p6X41oI/AAAAAAAADys/jFLeMUFAvQc/s1600/20140804_210920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UI40XNAigZQ/U-D8p6X41oI/AAAAAAAADys/jFLeMUFAvQc/s1600/20140804_210920.jpg" height="240" width="320" /></a></div>
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Buonissimo e sofficissimo...</div>
il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com2tag:blogger.com,1999:blog-5620504673079465395.post-71215244007456616752014-08-04T08:06:00.000-07:002014-08-04T08:06:53.130-07:00Frollini al parmigiano<div style="text-align: justify;">
Non ci posso credere finalmente sono in ferieeeee!!! Ieri sono stata al mare sulla mia spiaggia preferita...sono stata nella riserva naturale di Torre Guaceto un posto paradisiaco, sole, mare calmo, spiaggia pulita...giornata perfetta per iniziare i miei quindici giorni di ferie. La settimana scorsa ho abbandonato un po' il blog per i troppi impegni di lavoro, ma da oggi si ricomincia, ho tante ricettine da postare e cominciamo con una sfiziosa...i frollini al parmigiano. Si tratta di una frolla al parmigiano da profumare con le spezie che più ci piacciono, sono ottimi per un aperitivo da accompagnare a tarallini e noccioline o così quando vi va di sgranocchiare qualcosa magari davanti alla tv. La settimana scorsa li ho preparati per la prima volta e devo dire che mi sono piaciuti tantissimo, ieri sera li ho riproposti e sono stati molto graditi, le spezie le potete scegliere voi in base al vostro gusto, ma ne sono sicura: provateli e non ve ne pentirete...</div>
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Frollini al parmigiano</span></em></div>
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<a href="http://1.bp.blogspot.com/-1GSSGbv4b7M/U9-bRjUKLJI/AAAAAAAADx4/5iVtF-01zFU/s1600/20140804_135332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1GSSGbv4b7M/U9-bRjUKLJI/AAAAAAAADx4/5iVtF-01zFU/s1600/20140804_135332.jpg" height="240" width="320" /></a></div>
<div style="text-align: justify;">
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em></div>
<div style="text-align: justify;">
<em><span style="color: #741b47; font-family: Trebuchet MS;">100g parmigiano grattugiato</span></em></div>
<div style="text-align: justify;">
<em><span style="color: #741b47; font-family: Trebuchet MS;">130g farina</span></em></div>
<div style="text-align: justify;">
<em><span style="color: #741b47; font-family: Trebuchet MS;">90g burro</span></em></div>
<div style="text-align: justify;">
<em><span style="color: #741b47; font-family: Trebuchet MS;">un pizzico di sale</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">un pizzico di pepe</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">un pizzico di bicarbonato</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">un uovo per spennellare</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;">spezie</span></em></div>
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<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em> </div>
<div style="text-align: justify;">
<span style="color: black; font-family: "Trebuchet MS", sans-serif;">Disporre sulla spianatoia la farina e il parmigiano</span></div>
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<a href="http://3.bp.blogspot.com/-b-ZLSALnXQE/U9u0VI3p8UI/AAAAAAAADw0/SEkANQD6rYk/s1600/20140729_171238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-b-ZLSALnXQE/U9u0VI3p8UI/AAAAAAAADw0/SEkANQD6rYk/s1600/20140729_171238.jpg" height="240" width="320" /></a></div>
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Aggiungere il burro a pezzetti, il sale, il pepe ed il bicarbonato</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXNYF1Q_1ZGdKtmDie56WkNG4Uym_5DFACysd1SqO9uUnm10eryX3a_TmzIEX_sB-7OB4l5os1UJZE6hE3qg9GMGz1XLI7lW6m9VXjWRKpS-hM-iarAo9NnZgzrbzvlNJYY9aDGA1tog/s1600/20140729_171529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXNYF1Q_1ZGdKtmDie56WkNG4Uym_5DFACysd1SqO9uUnm10eryX3a_TmzIEX_sB-7OB4l5os1UJZE6hE3qg9GMGz1XLI7lW6m9VXjWRKpS-hM-iarAo9NnZgzrbzvlNJYY9aDGA1tog/s1600/20140729_171529.jpg" height="240" width="320" /></a></div>
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Lavorare tutti gli ingredienti in modo da ottenere un impasto morbido e farlo riposare per 30' circa</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9BLbb79Yu5JPJof2zMslxOXzf7LG0AhRoj19x6Y087osjBYblAKYEiMU77kClozc4nQYqHWfU9-c67vH4CGF3ODvSbm_fj2ofzHoMS9CWSGFUP6QaJK5-OIBnvpRCZo5nQWQAjTwnEe8/s1600/20140729_172140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9BLbb79Yu5JPJof2zMslxOXzf7LG0AhRoj19x6Y087osjBYblAKYEiMU77kClozc4nQYqHWfU9-c67vH4CGF3ODvSbm_fj2ofzHoMS9CWSGFUP6QaJK5-OIBnvpRCZo5nQWQAjTwnEe8/s1600/20140729_172140.jpg" height="240" width="320" /></a></div>
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Infarinare la spianatoia e stendere l'impasto in una sfoglia alta mezzo cm</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1NG9nTD09nCXkV7tCljIx-C8RK0G17ZmLyLx27_Bs_M2e49826WZY4auahup6ADNl5Z-R2VHdg0r0_4axStm4Oi3AMVZq6MkxefVyWuT5Q2JHgzT4wsggch0EjpXTrQo6YQzrbQUdX0/s1600/20140729_172942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1NG9nTD09nCXkV7tCljIx-C8RK0G17ZmLyLx27_Bs_M2e49826WZY4auahup6ADNl5Z-R2VHdg0r0_4axStm4Oi3AMVZq6MkxefVyWuT5Q2JHgzT4wsggch0EjpXTrQo6YQzrbQUdX0/s1600/20140729_172942.jpg" height="240" width="320" /></a></div>
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Ritagliare i frollini con le formine che più ci piacciono, io ho usato tre formine diverse, un cuore, una stella ed una farfalla</div>
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<a href="http://1.bp.blogspot.com/-8cha11wER-k/U9uz_PLQ_xI/AAAAAAAADwM/b7Wb50HjHn0/s1600/20140729_173921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8cha11wER-k/U9uz_PLQ_xI/AAAAAAAADwM/b7Wb50HjHn0/s1600/20140729_173921.jpg" height="240" width="320" /></a></div>
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Spennellare i frollini con l'uovo sbattuto e cospargervi le spezie...io ho usato paprika, sesamo e salvia</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4D-EwQ4Zc3GTQY8fhTbNXlhyphenhyphenA2i-jYRywMWS9WQsX70fxZUjOdwaKX660dj8Ob28ydEkbjggLtcrRAXMp9GZBQKkVNoVS9OkRBOkH08XVF0UXkNgmND7BsFN4v8Tw1X3V3JzrRB99Du0/s1600/20140729_175127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4D-EwQ4Zc3GTQY8fhTbNXlhyphenhyphenA2i-jYRywMWS9WQsX70fxZUjOdwaKX660dj8Ob28ydEkbjggLtcrRAXMp9GZBQKkVNoVS9OkRBOkH08XVF0UXkNgmND7BsFN4v8Tw1X3V3JzrRB99Du0/s1600/20140729_175127.jpg" height="240" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-YD1Nrm_GdF0/U9uz6WskFII/AAAAAAAADwE/35BG9hKP9K0/s1600/20140729_174147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YD1Nrm_GdF0/U9uz6WskFII/AAAAAAAADwE/35BG9hKP9K0/s1600/20140729_174147.jpg" height="240" width="320" /></a></div>
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Infornare a 180° per 10'</div>
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<a href="http://4.bp.blogspot.com/-cJFBM0tHfLw/U9uztYXegMI/AAAAAAAADv0/nC2pmaKCTtk/s1600/20140729_175805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cJFBM0tHfLw/U9uztYXegMI/AAAAAAAADv0/nC2pmaKCTtk/s1600/20140729_175805.jpg" height="240" width="320" /></a></div>
<div style="text-align: justify;">
....e l'aperitivo è servito...</div>
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<a href="http://2.bp.blogspot.com/-KkxAv87Jc7Q/U9uznFRQKkI/AAAAAAAADvs/DUzgN94luno/s1600/20140729_202103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KkxAv87Jc7Q/U9uznFRQKkI/AAAAAAAADvs/DUzgN94luno/s1600/20140729_202103.jpg" height="240" width="320" /></a></div>
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com3tag:blogger.com,1999:blog-5620504673079465395.post-2135035918969001422014-07-30T13:46:00.000-07:002014-07-30T13:46:05.314-07:00Mattonella pesche e cioccolato biancoRieccomi dopo una settimana di assenza dovuta al troppo lavoro!! Ripeto troppo....lo so che oggi è una fortuna lavorare con la crisi che c'è, ma per chi lavora in questo periodo è un vero inferno c'è tanta gente in negozio e pochi dipendenti per via delle ferie estive il che si traduce in un vero incubo, un accumulo di stanchezza e per di più poco tempo da dedicare alla mia cucina ed ai miei manicaretti. Per fortuna mancano quattro giorni alle mie ferie e potrò conquistare il meritato riposo e inventare qualche prelibatezza. Nel frattempo vi lascio una ricettina veloce un semifreddo alla frutta che ho preparato domenica scorsa per il pranzo a casa di mia suocera...hanno gradito mooolto...non è avanzata neanche una briciola!!<br />
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Mattonella pesche e cioccolato bianco</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKd05P_pH-InrJqDsbO723-iSQ9Qjry0nsuHI0FyyZZ1V5TFk0hv0TE9US3hlZUywbLH4vn0YqTa4dAGIYanS-kaq7G5Yj9GWI3F2XQXhjndWS6_m1DbZyx55Rn3Ib8fhhK6dNAaPrlqs/s1600/20140727_133624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKd05P_pH-InrJqDsbO723-iSQ9Qjry0nsuHI0FyyZZ1V5TFk0hv0TE9US3hlZUywbLH4vn0YqTa4dAGIYanS-kaq7G5Yj9GWI3F2XQXhjndWS6_m1DbZyx55Rn3Ib8fhhK6dNAaPrlqs/s1600/20140727_133624.jpg" height="240" width="320" /></a></div>
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">500 ml panna</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 cucchiai di zucchero a velo</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">250g mascarpone</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 pesche+1/2 per la decorazione</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">1 cucchiaio di zucchero semolato</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">3 fogli di gelatina</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">100g cioccolato bianco</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 cucchiai di cioccolato bianco a scaglie</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">100g biscotti integrali</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">50g burro morbido</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">Per prima cosa foderare con pellicola trasparente uno stampo</span><br />
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<span style="color: black; font-family: Trebuchet MS;">Sbriciolare i biscotti nel mixer con il burro e versare il composto nello stampo premendo bene con il dorso di un cucchiaio in modo da formare una base uniforme</span><br />
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Mettere la gelatina in una ciotola con acqua fredda e lasciarla ammorbidire<br />
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Scaldare due cucchiai di panna e versarvi la gelatina ammorbidita e strizzata mescolando bene per farla sciogliere completamente<br />
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Montare la panna con lo zucchero a velo<br />
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Mettere da parte un cucchiaio di panna per la decorazione e aggiungere la panna alla gelatina e il mascarpone e continuare a montare<br />
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Sbucciare le pesche, tagliarle a pezzi e frullarle con lo zucchero semolato<br />
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Sciogliere a bagnomaria il cioccolato bianco<br />
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Dividere la crema panna-mascarpone in due parti ad una unire il frullato di pesca, disporlo nello stampo e metterlo nel freezer<br />
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Nel frattempo aggiungere all'altra metà di crema il cioccolato bianco e le scagliette di cioccolato<br />
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Riprendere lo stampo e versarvi la crema al cioccolato bianco, decorare con fette di pesca e ciuffetti di panna montata e mettere nel freezer per almeno tre ore</div>
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Prima di servire tenere a temperatura ambiente per 25-20' e gustare questa fresca delizia...</div>
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-1627962285027332762014-07-21T04:32:00.000-07:002014-07-21T04:32:23.398-07:00Esse al cioccolatoOggi è lunedì e inizia una nuova settimana, lo scorso weekend ho lavorato ed oggi sono esausta, qualche pulizia in casa, un po' di roba qua e là da mettere a posto, ho già preparato la cena per questa sera, pranzo veloce e tra un po' si va a lavoro, ma prima voglio lasciarvi la ricetta dei biscotti che ho preparato venerdì scorso, i <em>biscotti esse al cioccolato...a dir poco sublimi....</em>era da un po' che avevo in mente di prepararli ed eccoli qui, ho trovato un'ottima ricetta, sono perfetti si sciolgono in bocca e non hanno niente da invidiare a quelli venduti nelle migliori pasticcerie ^_^<br />
<em><span style="color: #741b47; font-family: Trebuchet MS; font-size: large;">Esse al cioccolato</span></em><br />
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">250g farina</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">60g fecola</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">200g burro</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">150g zucchero a velo</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">1 uovo</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 tuorli</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">100g cioccolato fondente</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">1 busta di vanillina</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">Montare il burro ammorbidito a temperatura ambiente con lo zucchero a velo</span><br />
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Aggiungere l'uovo e i tuorli uno per volta<br />
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Aggiungere le farine setacciate con la vanillina<br />
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Continuare a montare con la frusta fino ad ottenere una crema densa<br />
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Mettere il composto in una sac a poche<br />
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Formare delle esse sulle teglie antiaderenti (io non ho usato la carta forno, sono molto burrose quindi si staccano da sole)<br />
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<em><span style="color: #741b47; font-family: Trebuchet MS; font-size: large;"></span></em> Cuocere in forno preriscaldato a 180° per 15'<br />
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Staccarle dalle teglie solo quando si saranno raffreddate completamente, nel frattempo sciogliere il cioccolato fondente a bagnomaria<br />
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Intingervi i biscotti per metà e lasciar asciugare il cioccolato<br />
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...ora gustali con un buon caffè o una tazza di the....deliziosi!!il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-22999069549331679682014-07-18T07:25:00.000-07:002014-07-18T07:25:32.663-07:00Semifreddo cioccolato e stracciatellaIl piatto goloso di oggi è decisamente goloso...ho preparato un semifreddo doppio gusto buonissimo, da provare decisamente, è nato per caso combinando gli ingredienti che più mi piacciono panna e cioccolato. E' fresco e delizioso adatto come dessert dopo pasto nelle calde giornate estive (diciamo in un'estate normale, mentre quest'anno non si capisce bene in che stagione siamo!)...poche chiacchiere ed al lavoro...<br />
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Semifreddo cioccolato e stracciatella</span></em><br />
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">500 ml panna fresca</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 cucchiai di zucchero a velo</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">1000g cioccolato fondente a scaglie</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">100g cioccolato fondente</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">250g mascarpone</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">250g biscotti al cioccolato</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">100g burro</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">100g meringa sbriciolata</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">3 fogli di colla di pesce</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">un cucchiaio di cacao amaro</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">Mettere la gelatina in ammollo in acqua fredda per 10</span><br />
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<span style="color: black; font-family: Trebuchet MS;"></span><br />
<span style="color: black; font-family: Trebuchet MS;">strizzarla bene e farla sciogliere in due cucchiai di panna, mescolando bene finchè non si sarà sciolta completamente</span> e far raffreddare<br />
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Sciogliere il cioccolato a bagnomaria e far raffreddare<br />
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Preparare la base mescolando nel mixer i biscotti con il burro metterli in uno stampo a cerniera precedentemente foderato da carta forno livellandolo con il dorso di un cucchiaio in modo da formare uno strato uniforme e far riposare in frigo per 30' circa</div>
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In una ciotola montare la panna, aggiungere 2 cucchiai di zucchero a velo e il mascarpone e continuare a montare</div>
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Aggiungere la panna con la gelatina e dividere l'impasto in due parti, in una metà aggiungere il cioccolato fuso ormai freddo</div>
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Riprendere lo stampo dal frigo e versare il composto al cioccolato sulla base di biscotti</div>
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Rimettere lo stampo in frigo, aggiungere alla seconda ciotola di panna e mascarpone le scaglie di cioccolato e mescolare</div>
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Riprendere lo stampo, formare uno strato di meringa sbriciolata</div>
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Aggiungere il composto alla stracciatella e livellare bene</div>
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Spolverizzare la superficie con il cacao e riporre in frigo per almeno 3 ore oppure un'oretta nel freezer se non avete molto tempo a disposizione</div>
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Quando si sarà solidificato sformare su di un piatto da portata e decorate come più vi piace, io ho usato una decorazione molto semplice a base di ciuffetti di panna montata e scagliette di cioccolato fondente</div>
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Buonissimo...a casa mi hanno chiesto di rifarlo al più presto, ma a me non piace ripetere le ricette, lo rifarò sicuramente ma con altri ingredienti....naturalmente vi farò sapere....</div>
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-89437273957186303662014-07-17T05:10:00.000-07:002014-07-17T05:15:20.572-07:00Tarallini all'olio d'oliva<div style="text-align: justify;">
A casa mia i tarallini non mancano mai, da brava barese ne consumo in quantità industriali soprattutto come spuntino spezzafame o per accompagnare un fresco aperitivo, ma questa volta anziché acquistarli in panificio ho voluto provare a farli a casa e devo dire che il risultato è stato sorprendente, buoni gustosi e friabili, a voi la ricetta...</div>
<em><span style="color: #741b47; font-size: large;">Tarallini all'olio d'oliva</span></em><br />
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<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">500kg farina 00</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">150 ml di olio evo</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">150 ml vino bianco</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">un cucchiaino di sale</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">Sulla spianatoia disporre la farina a fontana</span><br />
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Fare un buco al centro e versarvi il cucchiaino di sale, il vino e l'olio</div>
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Mescolate bene gli ingredienti e lavorate a lungo l'impasto (almeno 15-20'), risulterà compatto ma non troppo morbido</div>
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Far riposare l'impasto per una mezz'oretta, dopodiché riprenderlo e tagliarlo a pezzettini, ricavare dei filoncini lunghi circa 10 cm alti 1 cm (non devono essere troppo sottili altrimenti si seccano subito), unire i filoncini schiacciando le punte in modo da avere la forma a goccia tipica dei tarallini pugliesi</div>
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<a href="http://4.bp.blogspot.com/-XZnBHG6ZrrA/U8e2sxTjsBI/AAAAAAAADZg/JpoLE5cP3hI/s1600/20140715_194502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-XZnBHG6ZrrA/U8e2sxTjsBI/AAAAAAAADZg/JpoLE5cP3hI/s1600/20140715_194502.jpg" height="240" width="320" /></a></div>
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Nel frattempo portate a bollore l'acqua salata in una pentola capiente e versarvi i tarallini 6-7 volta</div>
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<a href="http://3.bp.blogspot.com/-HFJAeGWfk_8/U8e2bOG04KI/AAAAAAAADZU/COjOBHaatlY/s1600/20140715_194511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HFJAeGWfk_8/U8e2bOG04KI/AAAAAAAADZU/COjOBHaatlY/s1600/20140715_194511.jpg" height="240" width="320" /></a></div>
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Quando saliranno a galla saranno pronti, raccoglierli con una schiumarola e metterli su un canovaccio pulito ad asciugare</div>
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Quando saranno asciutti metterli in una teglia unta di olio e cuocerli in forno preriscaldato a 200° per 20-25' circa comunque finché avranno assunto un bel colore dorato</div>
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<a href="http://1.bp.blogspot.com/-KP7-d9jNxY8/U8e1XhG28kI/AAAAAAAADY8/fV5iLvG5_0g/s1600/20140715_205119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KP7-d9jNxY8/U8e1XhG28kI/AAAAAAAADY8/fV5iLvG5_0g/s1600/20140715_205119.jpg" height="240" width="320" /></a></div>
Gustateli quando saranno perfettamente freddi, si conservano bene in un sacchetto di plastica oppure in un contenitore chiuso per una settimana al massimo.<br />
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<br />il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-63151748069399325122014-07-16T05:06:00.000-07:002014-07-16T05:06:55.887-07:00Pizza rustica alle zucchineCiaooo, qualche giorno fa vi ho presentato la ricetta del panzerotto sfogliato e come vi ho già accennato i rotoli di pasta sfoglia erano due e con il secondo ho preparato una deliziosa pizza rustica con zucchine e prosciutto cotto, molto buona, sfiziosa, nata come sempre accade nella mia cucina dando uno sguardo al frigo e voilà aggiungi questo, aggiungi quello e nasce un capolavoro culinario, beh noi l'abbiamo gradita espero piaccia anche a voi, baci e al prossimo piatto goloso.<br />
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Pizza rustic</span></em><em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">a alle zucchine</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnzF14GjhmfGySclflX1LPB0AFEh7CcbEKD5lzDA9w0RCVw-Xyi6KckxFp0pLi3_6TneET6-dcG2rT-qMoC3n1rVzQeKDWHIVOvKGdYIdRN7_V13XxhMYJqyHppVQ8l-NUZZNMqmCzko/s1600/20140704_083747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnzF14GjhmfGySclflX1LPB0AFEh7CcbEKD5lzDA9w0RCVw-Xyi6KckxFp0pLi3_6TneET6-dcG2rT-qMoC3n1rVzQeKDWHIVOvKGdYIdRN7_V13XxhMYJqyHppVQ8l-NUZZNMqmCzko/s1600/20140704_083747.jpg" height="240" width="320" /></a></div>
<span style="color: #741b47;"><em>Ingredienti:</em></span><br />
<span style="color: #741b47;"><em>1 rotolo di pasta sfoglia tonda</em></span><br />
<span style="color: #741b47;"><em>1 zucchina</em></span><br />
<em><span style="color: #741b47;">50g prosciutto cotto</span></em><br />
<em><span style="color: #741b47;">2 uova</span></em><br />
<em><span style="color: #741b47;">100ml panna da cucina</span></em><br />
<em><span style="color: #741b47;">50g pecorino grattugiato</span></em><br />
<em><span style="color: #741b47;">sale</span></em><br />
<em><span style="color: #741b47;">pepe</span></em><br />
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<span style="color: black;">Tagliare la zucchina a dadini</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUpUjQnuPDtr15DBEwbs3-P13SjTQFvc3mCOJGVurlUdN7xPYQtc_oR6U_Z8YbxG5YYsa44oACag5OqgupDK7mEt5D5fwLAIBI89o29F2tipeDY_MhkY_Ai-nMHEMoKogSKXzw1KNC6Y/s1600/20140703_220056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUpUjQnuPDtr15DBEwbs3-P13SjTQFvc3mCOJGVurlUdN7xPYQtc_oR6U_Z8YbxG5YYsa44oACag5OqgupDK7mEt5D5fwLAIBI89o29F2tipeDY_MhkY_Ai-nMHEMoKogSKXzw1KNC6Y/s1600/20140703_220056.jpg" height="240" width="320" /></a></div>
<span style="color: black;">Scaldare un filo d'olio evo in una padella, versarvi le zucchine, salare, pepare e cuocere per 10-15' circa a fuoco basso rigirandole di tanto in tanto</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWwauDlRzoO095MfMfgvRG16Pklru8dM2VLUxy9_HYUGOPgcneaFczWqxmvIetCcVrR_gKuwbI3W7Xryu3nMN1tDLK9P1eKjo0Xu_fEkLlnWnOsRk62Ia84iXMu2jUUDAK7goiJXsGYI/s1600/20140703_220715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWwauDlRzoO095MfMfgvRG16Pklru8dM2VLUxy9_HYUGOPgcneaFczWqxmvIetCcVrR_gKuwbI3W7Xryu3nMN1tDLK9P1eKjo0Xu_fEkLlnWnOsRk62Ia84iXMu2jUUDAK7goiJXsGYI/s1600/20140703_220715.jpg" height="240" width="320" /></a></div>
<span style="color: black;">Nel frattempo prepariamo il ripieno della pizza, sbattere in una ciotola le uova con un pizzico di sale, pepe, pecorino e panna</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8dBCEPGaR65HpRzbbw4gk-bVXSqANe4H083ETqVHxIvu3all5vewrG_OYJB0Cy7XBAsH9qthGto0KsNtc2BtUeVVDR-Lmh-Lc-7Mw6if-kXCEa9tVdt-O0FWtZuvlKBteoN2vRkYA0M/s1600/20140703_221301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8dBCEPGaR65HpRzbbw4gk-bVXSqANe4H083ETqVHxIvu3all5vewrG_OYJB0Cy7XBAsH9qthGto0KsNtc2BtUeVVDR-Lmh-Lc-7Mw6if-kXCEa9tVdt-O0FWtZuvlKBteoN2vRkYA0M/s1600/20140703_221301.jpg" height="240" width="320" /></a></div>
Srotolare la pasta sfoglia e foderare uno stampo a cerniera lasciando la sua carta forno<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf1lO_PiNG0sl8IdgPX2Nif_kBl66mPp_8ueNehyphenhyphenyZq6tRoIjn9bWa8CntfGmaIJXzeQojGRums29O8HPlvffup2r8FeHNVK3Y22Fjj_NGM7DCv_d9xkIL5kNoX4-oufQxaQcafqgUYU/s1600/20140703_220612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf1lO_PiNG0sl8IdgPX2Nif_kBl66mPp_8ueNehyphenhyphenyZq6tRoIjn9bWa8CntfGmaIJXzeQojGRums29O8HPlvffup2r8FeHNVK3Y22Fjj_NGM7DCv_d9xkIL5kNoX4-oufQxaQcafqgUYU/s1600/20140703_220612.jpg" height="240" width="320" /></a></div>
Aggiungere al composto di uova le zucchine cotte ed il prosciutto cotto a pezzi e versarle sulla base di pasta sfoglia<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquuG7Z3iNrr0C3vrVnhIOlKl94h7yqImams_0mmS7kSt2OnIjoxfqQjxD6zHTWlAP66sC3HMve9C0VRcAJvnBX0c0Ga2MzvoGuBRzRULus10pY0om1ay3Hs1cLqyGu5QmFlAHQjAxWWM/s1600/20140703_221651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquuG7Z3iNrr0C3vrVnhIOlKl94h7yqImams_0mmS7kSt2OnIjoxfqQjxD6zHTWlAP66sC3HMve9C0VRcAJvnBX0c0Ga2MzvoGuBRzRULus10pY0om1ay3Hs1cLqyGu5QmFlAHQjAxWWM/s1600/20140703_221651.jpg" height="240" width="320" /></a></div>
Cuocere in forno a 200° per 15-20' circa o comunque finchè la sfoglia non risulterà bella dorata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHk1-60e19o1DeVEJnRM7pzNFd7akJEH6UNBAtVJgteqc3oZf3URXKiQOY1UeikAU7OeLA1gCxAWaXrvCvgmRj3_UIw2CuHihIb-kNYOLpOCSVvvQHIXAi2BAnokeSmphC1a3TbrmLlY/s1600/20140704_083541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHk1-60e19o1DeVEJnRM7pzNFd7akJEH6UNBAtVJgteqc3oZf3URXKiQOY1UeikAU7OeLA1gCxAWaXrvCvgmRj3_UIw2CuHihIb-kNYOLpOCSVvvQHIXAi2BAnokeSmphC1a3TbrmLlY/s1600/20140704_083541.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPi_qly4GLDR-RZpkneUQdGzuST5mI08KAYqxtigz03gh0T-xprXPNwbLUDqa0AwbWAc9F7fHkz1t01pNPsIuRAVWC-5SZv2Tm0h7pVQuM3AYUitsFpVW5_ndlboO_mz3hwI5Cv3OyCX4/s1600/20140704_083631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPi_qly4GLDR-RZpkneUQdGzuST5mI08KAYqxtigz03gh0T-xprXPNwbLUDqa0AwbWAc9F7fHkz1t01pNPsIuRAVWC-5SZv2Tm0h7pVQuM3AYUitsFpVW5_ndlboO_mz3hwI5Cv3OyCX4/s1600/20140704_083631.jpg" height="240" width="320" /></a></div>
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-20527607329779065692014-07-14T06:31:00.003-07:002014-07-14T06:31:52.957-07:00Insalata di radicchioBuon lunedì, inizia un'altra settimana di tram tram...lavora, lava, cucina, stira, fai la spesa.....mamma mia mi viene già il mal di testa. Forse meglio non pensarci, una cosa è certa, dopo un fine settimana trascorso in casa causa maltempo tra tante gustose prelibatezza, ci tocca una giornata di tregua alimentare e così oggi ho preparato una fresca insalata per il pranzo a base di radicchio che con il suo gusto amarognolo da' un tocco particolare ad un piatto semplice ma gustoso.<br />
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Insalata di radicchio</span></em><br />
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<a href="http://1.bp.blogspot.com/-MYcPl6gj-Ag/U7bsja3ozpI/AAAAAAAADHE/qWvam5JKobw/s1600/20140702_200023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MYcPl6gj-Ag/U7bsja3ozpI/AAAAAAAADHE/qWvam5JKobw/s1600/20140702_200023.jpg" height="240" width="320" /></a></div>
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif;">Ingredienti:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 cespi di radicchio trevisano</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">1 scatoletta di mais dolce</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">1 scatoletta di tonno in olio d'oliva</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">1 scamorza fresca</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">olio evo q.b.</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<span style="color: black; font-family: Trebuchet MS;">Pulire il radicchio, tagliare la parte dura del gambo, e dividere i cespi prima a metà e poi a fette</span><br />
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<a href="http://1.bp.blogspot.com/-yWAFKDqOMUE/U7bsChhsjJI/AAAAAAAADGc/-Q_PDjR-zp0/s1600/20140702_194055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yWAFKDqOMUE/U7bsChhsjJI/AAAAAAAADGc/-Q_PDjR-zp0/s1600/20140702_194055.jpg" height="240" width="320" /></a></div>
Sciacquare bene, asciugare e riporre in una ciotola<br />
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<a href="http://3.bp.blogspot.com/-R2OrXL6bDuA/U7bsPjHWe0I/AAAAAAAADGs/LFIScO66n6Y/s1600/20140702_194632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-R2OrXL6bDuA/U7bsPjHWe0I/AAAAAAAADGs/LFIScO66n6Y/s1600/20140702_194632.jpg" height="240" width="320" /></a></div>
Unire il mais sgocciolato<br />
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<a href="http://3.bp.blogspot.com/-HPm31BUJwOE/U7bsI4YuRXI/AAAAAAAADGk/k8pYIN4U91s/s1600/20140702_194731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HPm31BUJwOE/U7bsI4YuRXI/AAAAAAAADGk/k8pYIN4U91s/s1600/20140702_194731.jpg" height="240" width="320" /></a></div>
Aggiungere il tonno sgocciolato e la scamorza a dadini<br />
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Condire con un filo di olio ed ecco a voi un piatto unico buono ma leggero al tempo stesso<br />
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Se volete potete aggiungere un filo di aceto balsamico, ma io la preferisco lasciarla così in modo da non alterare i sapori dei vari ingredienti, avrete notato che non ho salato, cerco infatti di limitare al minimo indispensabile il consumo di sale per salvaguardare la mia salute e comunque tra tonno e scamorza di sale ce n'è già abbastanza. Baci e buon inizio settimana a tutti.<br />
il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0tag:blogger.com,1999:blog-5620504673079465395.post-4505717855135014782014-07-13T11:44:00.000-07:002014-07-13T11:44:22.090-07:00Crostata meringata alle pescheNon è possibile!! Oggi è domenica, il mio giorno libero...solitamente dedicato al mare e alla mia tintarella e invece? Invece, mi alzo stamattina e vedo un cielo grigio, tetro e piovigginoso, nooooo,<br />
non se ne può più, ma quando arriva questa estate? Boh! Va bene, lascio dormire i miei due cuccioloni e mi metto a trafficare in cucina, mmh vediamo un po' che prepariamo di buono? Ovviamente un dolce...beh sono triste devo tirarmi su di morale e quindi ci vuole una bella crostata, ho delle pesche fantastiche dolci e succose e un po' di latte di soia da consumare...è facile la lampadine si accende e nasce l'idea crostata con una crema leggera con il latte di soia, pesche deliziose ed il tocco finale? ...meringa!! Il risultato? Strepitoso!!!<br />
<em><span style="color: #741b47; font-family: "Trebuchet MS", sans-serif; font-size: large;">Crostata meringata alle pesche</span></em><br />
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<em><span style="color: #741b47; font-family: Trebuchet MS;">Ingredienti:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">Per la frolla:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">300g farina</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">150g burro</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">150g zucchero</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">un uovo</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">una bustina di lievito in polvere</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">Per la crema:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">500 ml latte di soia</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 tuorli</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">50g zucchero</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">30g farina</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">una busta di vanillina</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 pesche</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;"></span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">Per la meringa:</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">2 albumi</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">250g zucchero</span></em><br />
<em><span style="color: #741b47; font-family: Trebuchet MS;">acqua</span></em><br />
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<span style="color: black; font-family: Trebuchet MS;">Cominciamo con la preparazione della frolla, versare sulla spianatoia la farina a fontana</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgSUxcP0ZtZFJ2MvvrpLst3yBmE6Je8wQAV2dJq1aS5ld43TqOhxGMu_mwOZvSqUJqmEZmu88rfcZTnjUPDGEeaz9FUAwzhSSOIAzTAr8Za7aUBUh6jQ_aPSf-HOBAvOt7e436iD3CDw/s1600/20140518_141029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgSUxcP0ZtZFJ2MvvrpLst3yBmE6Je8wQAV2dJq1aS5ld43TqOhxGMu_mwOZvSqUJqmEZmu88rfcZTnjUPDGEeaz9FUAwzhSSOIAzTAr8Za7aUBUh6jQ_aPSf-HOBAvOt7e436iD3CDw/s1600/20140518_141029.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Aggiungere lo zucchero, il burro a pezzetti, l'uovo ed il lievito</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBFGV-7KWcNAR_udlUuzmYGj-6k2x4XWLupTEDtO5LqPYsDGAGWl8y7JuYxnVJR67JBs-SuM1ypzLLpbuP-hf5oXLay9DVYLJviuIDfvz_-fW9w6ZKEjhLKvXe5xoirjAwTP8qhLIXwQ/s1600/20140518_141312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBFGV-7KWcNAR_udlUuzmYGj-6k2x4XWLupTEDtO5LqPYsDGAGWl8y7JuYxnVJR67JBs-SuM1ypzLLpbuP-hf5oXLay9DVYLJviuIDfvz_-fW9w6ZKEjhLKvXe5xoirjAwTP8qhLIXwQ/s1600/20140518_141312.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Lavorare velocemente l'impasto, formare una palla e lasciar riposare per una mezz'oretta</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnLvTW9MrotutXKPAzOdA_p_5q45I1H5HYWEFCyhoa_c_jEf2TfKAJ96z1Yd6laRsBdm95LTvNGDuFnvcv3S6rjhhqTCDsgR1-DQOKvcpbrd0Zz73zcC75M_1bsqQya8i8tGBsXHGMdk/s1600/20140511_095306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnLvTW9MrotutXKPAzOdA_p_5q45I1H5HYWEFCyhoa_c_jEf2TfKAJ96z1Yd6laRsBdm95LTvNGDuFnvcv3S6rjhhqTCDsgR1-DQOKvcpbrd0Zz73zcC75M_1bsqQya8i8tGBsXHGMdk/s1600/20140511_095306.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS;">Riprendere l'impasto e foderare uno stampo per crostata</span></div>
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<a href="http://4.bp.blogspot.com/-1G4AogXuFtA/U676EoXh0QI/AAAAAAAADM0/jCOglO0bE6M/s1600/20140624_190853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1G4AogXuFtA/U676EoXh0QI/AAAAAAAADM0/jCOglO0bE6M/s1600/20140624_190853.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Cuocere in forno a 180° per 20' circa</span><br />
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<span style="font-family: Trebuchet MS;">Mentre la base della crostata cuoce prepariamo la crema. Far bollire il latte di soia con la vanillina</span><br />
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<span style="font-family: Trebuchet MS;">In una ciotola sbattere i tuorli con lo zucchero</span></div>
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<span style="font-family: Trebuchet MS;">Aggiungere la farina e mescolare</span><br />
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<span style="font-family: Trebuchet MS;">Versare il latte tiepido a filo mescolando continuamente per non far formare grumi</span><br />
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<span style="font-family: Trebuchet MS;">Rimettere sul fuoco e cuocere a fiamma bassa, sempre mescolando finchè non si sarà addensata.</span><br />
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<a href="http://4.bp.blogspot.com/-p5NWjTsVGeg/U8K4kBcWcPI/AAAAAAAADV4/wRLptwmSLtI/s1600/20140711_124737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-p5NWjTsVGeg/U8K4kBcWcPI/AAAAAAAADV4/wRLptwmSLtI/s1600/20140711_124737.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Tagliare a pezzetti le pesche e incorporarle alla crema raffreddata con tutto il loro succo e mescolare</span><br />
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<a href="http://3.bp.blogspot.com/-KO9ic1zVYYc/U8K4feEptII/AAAAAAAADVw/DYcb6WyQpk4/s1600/20140711_125610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KO9ic1zVYYc/U8K4feEptII/AAAAAAAADVw/DYcb6WyQpk4/s1600/20140711_125610.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS;">Per la meringa, in una ciotola montare gli albumi con 100g di zucchero finchè il composto rimarrà bello sodo sulle fruste</span><br />
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<span style="font-family: Trebuchet MS;">In un pentolino sciogliere lo zucchero rimasto in poca acqua fino ad ottenere uno sciroppo denso</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwd1Xu2AB_A_5lqtC7TO0w4HQyAyruCPy8bTck0M6pNU03Np4dO357fQudfXrr-iGlUQrQqdNeCdWkojmb_Nb_GZwqT8UbNyXS_1wGRUE3lvFjjCpRi68tmzR5KNBBzHaF3cmGnbq4Ck/s1600/20140711_134929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwd1Xu2AB_A_5lqtC7TO0w4HQyAyruCPy8bTck0M6pNU03Np4dO357fQudfXrr-iGlUQrQqdNeCdWkojmb_Nb_GZwqT8UbNyXS_1wGRUE3lvFjjCpRi68tmzR5KNBBzHaF3cmGnbq4Ck/s1600/20140711_134929.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Versare lo sciroppo sugli albumi finchè non saranno belli lucidi e sodi</span><br />
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<a href="http://1.bp.blogspot.com/-mZ15EWNF7Vw/U8K30n-JcAI/AAAAAAAADUg/jHwTTKzQvN4/s1600/20140711_135228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mZ15EWNF7Vw/U8K30n-JcAI/AAAAAAAADUg/jHwTTKzQvN4/s1600/20140711_135228.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">A questo punto possiamo comporre il nostro dolce.</span><span style="font-family: Trebuchet MS;">Sistemare su di un piatto il fondo di frolla, versarvi la crema alle pesche stendendola in modo uniforme.</span><span style="font-family: Trebuchet MS;">Mettere la meringa in una sac a poche e formare delle onde su tutta la superficie della crostata</span><br />
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<a href="http://1.bp.blogspot.com/-9EdnzfKBnGY/U8K3t1k9D8I/AAAAAAAADUQ/TCgyCvckvGo/s1600/20140711_140307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9EdnzfKBnGY/U8K3t1k9D8I/AAAAAAAADUQ/TCgyCvckvGo/s1600/20140711_140307.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS;">Con un cannello passare la fiamma su tutta la meringa finchè sarà bella dorata</span><br />
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<a href="http://2.bp.blogspot.com/-OPSUBDLaZb4/U8K3jM3iDtI/AAAAAAAADUA/Z2kZYOyV8Pg/s1600/20140711_140632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OPSUBDLaZb4/U8K3jM3iDtI/AAAAAAAADUA/Z2kZYOyV8Pg/s1600/20140711_140632.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS;">La crostata è pronta per essere gustata, il mio amore l'ha gradita molto...la pesca è il suo frutto preferito!!...una fetta...</span><br />
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<span style="font-family: Trebuchet MS;">Baci e buona domenica a tutti</span><br />
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il piattogolosohttp://www.blogger.com/profile/04938516595918361452noreply@blogger.com0