tag:blogger.com,1999:blog-64583073335325751462024-03-06T07:27:05.171+01:00La cucina di AnyAnyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.comBlogger248125tag:blogger.com,1999:blog-6458307333532575146.post-4598388167470007602022-05-13T12:15:00.003+02:002022-05-13T16:34:10.040+02:00Torta al cioccolato e yogurt<p><span style="font-size: medium;"><span style="font-family: helvetica;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSi0_9KCtPfL0OmnwQFYLVF6EfHpDgJwWCelp2ZWMM0OYrEDmqulJvwiLuI8AksUOx7kpH-jWRpxFHbQ8YY39CTqgnB_DwDeo2BG6vFkZXATSxd4whSnFqAbezTql9u8U7SAoXFm8W8SVRxLowDz6vgXPQZjMeRf00Kikin4rsgYJFtq30Kfiv83T/s4032/fullsizeoutput_5e44.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSi0_9KCtPfL0OmnwQFYLVF6EfHpDgJwWCelp2ZWMM0OYrEDmqulJvwiLuI8AksUOx7kpH-jWRpxFHbQ8YY39CTqgnB_DwDeo2BG6vFkZXATSxd4whSnFqAbezTql9u8U7SAoXFm8W8SVRxLowDz6vgXPQZjMeRf00Kikin4rsgYJFtq30Kfiv83T/w640-h480/fullsizeoutput_5e44.jpeg" width="640" /></a></span></span></div><span style="font-size: medium;"><span style="font-family: helvetica;"> </span></span><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;">Un'ottima torta da colazione, merenda e non solo, rimane leggermente umida e finisce in un batter d'occhio.</span></span><br /></p><p><span style="font-size: medium;"><span style="font-family: helvetica;">Mi sono ispirata da una ricetta dell'Enciclopeda della Cucina Italiana e l'ho modificata in base ai miei gusti.<br /></span></span></p><p></p><div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;"><u><span>Ingredienti per una teglia di 24 cm:</span></u></span></div><p></p><div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;"><span>150 gr yogurt greco</span></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;"><span>125 gr yogurt naturale</span></span><u><span style="font-size: small;"><span style="font-family: helvetica;"></span></span></u></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">200 gr zucchero</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">3 uova <br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">100 gr farina di riso</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">100 gr cacao amaro<br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">100 gr burro fuso <br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">1 bustina di lievito in polvere (16 gr)</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">1 pizzico di sale </span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">gocce di cioccolato qb</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Sciogliere il burro in un pentolino e metterlo a raffreddare.</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Mettere lo yogurt, lo zucchero e il sale nella tazza della planetaria e mescolare.</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Aggiungere le uova uno alla volta e mescolare dopo ogni uovo.</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Setacciare la farina con il cacao e con il lievito. Unire al composto e mesolare. </span></span></div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-family: helvetica;"> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69uWZf8d4tYkeOL_SfanKLWZQK46Q4XrGPkURcOTaNV8bKTxyoGPk9oj9McT-Soz8bOkraQXWJIQRf5VGLLyheNuwvt2LlzmDi9veguyAWejx83KjgM8N6W6LqJND8HPPGQxsSRzqb-wR9Myf6SBwlDAZG2M8GDveqkSXJnWaeYHN22be_LJiRbJg/s4032/fullsizeoutput_5e36.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69uWZf8d4tYkeOL_SfanKLWZQK46Q4XrGPkURcOTaNV8bKTxyoGPk9oj9McT-Soz8bOkraQXWJIQRf5VGLLyheNuwvt2LlzmDi9veguyAWejx83KjgM8N6W6LqJND8HPPGQxsSRzqb-wR9Myf6SBwlDAZG2M8GDveqkSXJnWaeYHN22be_LJiRbJg/w480-h640/fullsizeoutput_5e36.jpeg" width="480" /></a></div><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Infine aggiungere il burro fuso, mescolare e mettere il composto ottenuto in una teglia unta di burro e cosparsa con del cacao.</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"> </span></span></div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTRpZgCf2JVrIZB9FYRpEVM7iCLC2jnZucUQ6fCjrp8M01JxaQhVrYwRBzLD8JH_SEiodCmmqnnPHBp2RTeHyO_XKQmRkSPfLvMR7wuzhQ8t-nXIzXwqpJqos_IkmLYScYvKpdFtSZwAtqlMTkMeHbVIfWnWIWKm4FxOx54hFcfw-tgq4IPHAtbJY/s4032/fullsizeoutput_5e4d.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTRpZgCf2JVrIZB9FYRpEVM7iCLC2jnZucUQ6fCjrp8M01JxaQhVrYwRBzLD8JH_SEiodCmmqnnPHBp2RTeHyO_XKQmRkSPfLvMR7wuzhQ8t-nXIzXwqpJqos_IkmLYScYvKpdFtSZwAtqlMTkMeHbVIfWnWIWKm4FxOx54hFcfw-tgq4IPHAtbJY/w480-h640/fullsizeoutput_5e4d.jpeg" width="480" /></a></div><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"></span></span><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Mettere le goce di cioccolato e infornare a 180 gradi forno statico e preriscaldato, per 30-35 minuti. </span></span></div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-family: helvetica;"> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ56t7hlVSQy-5vocyYrkFebU8UHcoBObo2lrXkrNhtSOueVcD7_XI8PCgyqPkBBzNJojASxqfhkzCGL8zZZdob1ccO7DvzSCNIualfqcGmKuUWMaNzm7tcV35UI-5sGiHYyQZ1R9eez2hlbZlAECTgMne7X5R-atQpcMgS9UDPAPT0v5ALN_r88w1/s4032/fullsizeoutput_5e35.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ56t7hlVSQy-5vocyYrkFebU8UHcoBObo2lrXkrNhtSOueVcD7_XI8PCgyqPkBBzNJojASxqfhkzCGL8zZZdob1ccO7DvzSCNIualfqcGmKuUWMaNzm7tcV35UI-5sGiHYyQZ1R9eez2hlbZlAECTgMne7X5R-atQpcMgS9UDPAPT0v5ALN_r88w1/w480-h640/fullsizeoutput_5e35.jpeg" width="480" /></a></div><br /></span></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbrejXhwzI47q8QNiXRL1tlwr94ZPbj2ZqQGwOzR02tIQ1b3BJCFE5C70-wyaZo4ebm5BPbHz09rDRdE3i9jIdpGMFXM44Dp5EQ5avSYGN_7S2kaN3Kdu9Ri-EBOVBloscYccBfyhuRjCoNVrcM2khig-HkAEtwYYh6aTXRrYGbWDSHL0meqOcSk7/s4032/fullsizeoutput_5e37.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbrejXhwzI47q8QNiXRL1tlwr94ZPbj2ZqQGwOzR02tIQ1b3BJCFE5C70-wyaZo4ebm5BPbHz09rDRdE3i9jIdpGMFXM44Dp5EQ5avSYGN_7S2kaN3Kdu9Ri-EBOVBloscYccBfyhuRjCoNVrcM2khig-HkAEtwYYh6aTXRrYGbWDSHL0meqOcSk7/w480-h640/fullsizeoutput_5e37.jpeg" width="480" /></a></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"> </span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Buon appetito! <br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="color: #6aa84f;"><span style="font-size: medium;"><span style="font-family: helvetica;">Româna</span></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Prajitura asta e perfecta pentru micul dejun, pentru gustarea de dupa amiaza sau pentru oricare alt moment al zilei. Noi suntem mari iubitori de ciocolata, asa ca e pe gustul tuturor, de la mic la mare.</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Prajitura ramane umeda in interior, e excelenta as zice, se face extrem de rapid. </span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Puteti inlocui faina de orez cu faina normala 00.</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><u><span style="font-size: medium;"><span style="font-family: helvetica;">Ingrediente pentru o tava rotunda de 24 cm:</span></span></u></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">150 gr iaurt grecesc</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">125 gr iaurt natural</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">200 gr zahar</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">3 oua</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">100 gr faina de orez</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">100 de gr cacao amara<br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">100 gr unt topit</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">1 plic de praf de copt (16 gr)</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">1 praf de sare</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">picaturi de ciocolata</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"> </span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Se topeste untul si se pune la racit. </span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Se pune iaurtul cu zaharul si cu sarea in cana robotului si se amesteca.</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Se adauga ouale unul cate unul si se amesteca dupa fiecare ou.</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Se cerne faina cu cacaua si praful de copt si se adauga in aluat. Unim si untul topit, se amestca bine si se pune apoi ametecul obtinut intr-o tava rotunda unsa cu unt si tapetata cu cacao. </span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Se adauga picaturile de ciocolata si se da la cuptorul preincalzit la 180 de grade, static, pentru 30 - 35 de minute nu mai mult.</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;">Pofta buna!<br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHt2SXd7RaGS70DwMOri_v3YLm8d4bNMQOI_6gXg3EM7CVQE7Dtvc_tKDEj-w1tzodMzWKfey6nZ63mA5ENCarJF9Dn2QgKsxy0WQzVUG-rGS6TuOvR8OGCFjhLxlKWF4eohUOwLWQjqDBlkPM_pgjRekhvS7iYMFJwFinzW8HZVoTztntxhHuJ-l/s4032/fullsizeoutput_5e45.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHt2SXd7RaGS70DwMOri_v3YLm8d4bNMQOI_6gXg3EM7CVQE7Dtvc_tKDEj-w1tzodMzWKfey6nZ63mA5ENCarJF9Dn2QgKsxy0WQzVUG-rGS6TuOvR8OGCFjhLxlKWF4eohUOwLWQjqDBlkPM_pgjRekhvS7iYMFJwFinzW8HZVoTztntxhHuJ-l/w480-h640/fullsizeoutput_5e45.jpeg" width="480" /></a></div><br /><span style="font-size: medium;"><br /><span style="font-family: helvetica;"><br /></span></span></div><br />Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com0tag:blogger.com,1999:blog-6458307333532575146.post-6632229502043779062022-04-14T13:51:00.004+02:002022-04-14T14:54:48.757+02:00Le uova rosse di Pasqua - Oua rosii de Paste<p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"> </span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGTrPjNOwIspYXP1kQjCe-vaF57CbIWLK6k7knV-sGQBmwwpnzSvfuFQvhfrNOMJhh6GFbrhVbjM4PQs00UDpnPsplVu7XqOV22l8UyPCQdamhYB2vGWUQmxuWS_bWT1Ua0vudF2k-sZg01AKte2eO3W_3UK7SM2JNeWpiG-BDSKEIDY6n98xYYYC/s4032/fullsizeoutput_596a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGTrPjNOwIspYXP1kQjCe-vaF57CbIWLK6k7knV-sGQBmwwpnzSvfuFQvhfrNOMJhh6GFbrhVbjM4PQs00UDpnPsplVu7XqOV22l8UyPCQdamhYB2vGWUQmxuWS_bWT1Ua0vudF2k-sZg01AKte2eO3W_3UK7SM2JNeWpiG-BDSKEIDY6n98xYYYC/w480-h640/fullsizeoutput_596a.jpeg" width="480" /></a></span></div><span style="font-size: medium;"><br /></span><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Che bei ricordi che ho, quando da piccola, con la mamma si preparavano tutte le specialità per il pranzo di Pasqua!</span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">La tradizione dice che il giovedi santo si dipingono le uova e si fa l'impasto per i dolci tipici: "cozonac" e "pasca". </span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Sono dolci a base d'impasto
lievitato. Il "cozonac" è ripieno di noci e lokum e si fa sia a Natale
che a Pasqua. La ricetta la trovate <a href="http://www.lacucinadiany.blogspot.it/2012/05/cozonac-panettone-di-casa-mia.html"><span style="color: #444444;">qui</span></a> .</span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">La "pasca" invece, tipico dolce pasquale, è ripiena di ricotta vaccina e uvetta sultanina. La ricetta la trovate <a href="http://www.lacucinadiany.blogspot.it/2012/05/pasca-cu-branza-dolce-pasquale-con-la.html"><span style="color: #444444;">qui</span></a> .</span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">La mamma si svegliava presto, verso le cinque del mattino e iniziava a impastare, (rigorosamente a mano) cosi l'impasto lievitava tranquillamente al caldo.</span><span face="Arial, Helvetica, sans-serif"> Quando mi svegliavo io, la
casa era già immersa nei più bei profumi di vaniglia e scorza d'arancia.
Non vedevo l'ora di vederli usciti dal forno per assaggiarli. Non si
fa, perché si mangiano il giorno della Pasqua, ma la mamma lo tagliava e
ce lo faceva assaggiare.</span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"><br /></span></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Nella mia famiglia sono sempre
state presente sulla tavola di Pasqua, le uova dipinte, come sui tavoli
di tutti i cristiani ortodossi.</span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Solo ed esclusivamente rosse e
dipinte in maniera naturale, con sfoglie di cipolla gialla e rossa. La
prima sfoglia, quella più fine. </span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Si lavano le uova con una spugnetta per rimuovere tutti i residui e si asciugano con carta de cucina. inoltre, abbiamo bisogno di: collant molto leggeri (nuovi ovviamente), forbici, filo.<br /></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgzhAEQmErzm6gYHisFnOX_X8qmadnBumEE-xBPxQK33C_QBBv9Pw4rMk38cSoimLmS9EflbZoJVIXnxTtENVvfrm2cMAeLmdGeMOrPt_YkooMG2c5yEGkGqyZ5y5KeCBrsoBCmBt_4fyk35MDajqSeRf1UIdgPeD62zvNIG_5fal8QIEKVpXdKLM/s4032/fullsizeoutput_596d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgzhAEQmErzm6gYHisFnOX_X8qmadnBumEE-xBPxQK33C_QBBv9Pw4rMk38cSoimLmS9EflbZoJVIXnxTtENVvfrm2cMAeLmdGeMOrPt_YkooMG2c5yEGkGqyZ5y5KeCBrsoBCmBt_4fyk35MDajqSeRf1UIdgPeD62zvNIG_5fal8QIEKVpXdKLM/w480-h640/fullsizeoutput_596d.jpeg" width="480" /></a></span></div><span style="font-size: medium;"> </span><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Su ogni uovo si mette una
fogliolina (con la parte liscia poggiata sul uovo, quindi le nervature
in superficie), si racchiude in un pezzo di collant (nuovo e quindi
pulito), e si lega con un filo. Si stringe bene il collant in modo da fare attaccare bene la fogliolina e di farla stare ferma attacata all'uovo. Per fare attacare bene la fogliolina in modo da tenerla ferma, si puo bagnare con un goccio d'acqua.</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z9PRB8rPYfoH2LPgcbWSl0FjgnLCza8vpAIgsb1y3mtNdhGL11HBIDm8nQ9uM2NayOVXQkRcaT9kExk1c-Xbdch2N6vZzVlLavKO8eGiFoZ9JAlelpxEEKXi1TFQ_UZCSxd8_8LPzJs0zeni-Dpe-i9NIL7Z824XpNGbgZ0Rtwiw8l7YOoqROtu-/s4032/fullsizeoutput_596e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z9PRB8rPYfoH2LPgcbWSl0FjgnLCza8vpAIgsb1y3mtNdhGL11HBIDm8nQ9uM2NayOVXQkRcaT9kExk1c-Xbdch2N6vZzVlLavKO8eGiFoZ9JAlelpxEEKXi1TFQ_UZCSxd8_8LPzJs0zeni-Dpe-i9NIL7Z824XpNGbgZ0Rtwiw8l7YOoqROtu-/w480-h640/fullsizeoutput_596e.jpeg" width="480" /></a></span></div><p></p><p style="text-align: center;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNvUEgreTn8QYR4ZZtHssjyhfwNoHnPHibAqjbu26OVA8XDMZaS2tcQWYj7IDRiMXBUMgRlcOIUC-pW_JRb7xGVwlgc0QWmA7LQvcbryMpFsyheoM2VC6kIyUIXWWoIurl8jmuvyBu8DPT5fjHENnUdRg7QDowJRaRaq2O7UQ1s056wfo_uNP1lyb/s4032/fullsizeoutput_596f.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNvUEgreTn8QYR4ZZtHssjyhfwNoHnPHibAqjbu26OVA8XDMZaS2tcQWYj7IDRiMXBUMgRlcOIUC-pW_JRb7xGVwlgc0QWmA7LQvcbryMpFsyheoM2VC6kIyUIXWWoIurl8jmuvyBu8DPT5fjHENnUdRg7QDowJRaRaq2O7UQ1s056wfo_uNP1lyb/w480-h640/fullsizeoutput_596f.jpeg" width="480" /></a></span></div><span style="font-size: medium;"><br /><br /></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">In una pentola si mettono
delle sfoglie di cipolla gialla e rossa (ci vogliono tante per ottenere un bel
colore) e si fanno bollire per circa un'ora in moda da rilasciare il colore.<span style="font-size: medium;"> </span></span></span></span><p></p><p style="text-align: center;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVctfjOgSbm699IRLYgUzhOsA5ZSsQnisOt_IBEEGaXJwkYGfQdU1ZpH1Wu-OMNNcecP0un_72bYn2Q3CyhEVKPC6BiI-p5-YtwdYu_cULyAb8hCRJ8FwPs9QX63xP_6XAwxQK8Tu0m4/s4032/D%252BUcrq4cR1%252BxOCkS1LEXSg.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFy5BOfBtozFMPLNGBRnRQSaVjjFrXvRxFGdb7lQy_a7ggVv-bcGOR6Bkv85L_XdlBBSnwiG9Qpl7Yrm-uNlulE5JXniSd993c6vYn6_chJ7ZUlTY7cOgrHxvLz5ntaW-CVyzwHx525x4JUd1K8j0s3YUHNOxW7N8T4pzqNbyQgazDqTZaMH1BLNm/s4032/fullsizeoutput_5984.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFy5BOfBtozFMPLNGBRnRQSaVjjFrXvRxFGdb7lQy_a7ggVv-bcGOR6Bkv85L_XdlBBSnwiG9Qpl7Yrm-uNlulE5JXniSd993c6vYn6_chJ7ZUlTY7cOgrHxvLz5ntaW-CVyzwHx525x4JUd1K8j0s3YUHNOxW7N8T4pzqNbyQgazDqTZaMH1BLNm/w480-h640/fullsizeoutput_5984.jpeg" width="480" /></a></span></span></div><span style="font-size: medium;"><span style="font-size: medium;"><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiikm145mcOnaq1cCC2ouJss57qH1VeDQTES6RUjWYZbvTzEl_Gbg9WjPdAcnBFLG1XU5TM8x1dw3KCgRbHa-R_vZOOHqT0z0OYhSzAhvIp-4kK-YL9UrKryG-Xe-mT58BmeyXZuki1UU__K2II0tUmMc158H_pUfICyCdRgFAaTQRDBQyFBGeljUa/s3265/fullsizeoutput_5986.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3265" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiikm145mcOnaq1cCC2ouJss57qH1VeDQTES6RUjWYZbvTzEl_Gbg9WjPdAcnBFLG1XU5TM8x1dw3KCgRbHa-R_vZOOHqT0z0OYhSzAhvIp-4kK-YL9UrKryG-Xe-mT58BmeyXZuki1UU__K2II0tUmMc158H_pUfICyCdRgFAaTQRDBQyFBGeljUa/w592-h640/fullsizeoutput_5986.jpeg" width="592" /></a> <br /></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></span></span><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Si tolgono le sfoglie dalla pentola, si filtra l'acqua e si lascia raffreddare. Quando l'acqua si è raddreddata, si mettono due cucchiai di aceto bianco (serve per fissare il colore) e si poggiano con cura le uova.</span></span></span></p><p style="text-align: center;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"> </span></span></span><span style="font-size: medium;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvYUo9vka6iLAcLrz6dEESaIQWUbkc2e55hDx8fykV03iex2OJrD0xIxowTRrjNL0h5wPAhAFpQsNDzPzGSgbE5GkYutYkr-JGFQVJnGmMKY6PPqH9750hb7bU-MnIcWTcarB7eJ0sJaGwqQvTAt1puROealVk_tslwmzWOgf4ZLc4QvXOFYTHn5Q/s4032/fullsizeoutput_5982.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvYUo9vka6iLAcLrz6dEESaIQWUbkc2e55hDx8fykV03iex2OJrD0xIxowTRrjNL0h5wPAhAFpQsNDzPzGSgbE5GkYutYkr-JGFQVJnGmMKY6PPqH9750hb7bU-MnIcWTcarB7eJ0sJaGwqQvTAt1puROealVk_tslwmzWOgf4ZLc4QvXOFYTHn5Q/w480-h640/fullsizeoutput_5982.jpeg" width="480" /></a></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Si mettono quindi a bollire a fuoco piano, in modo da non rompersi. Dieci minuti da quand l'acqua inizia a bollire.</span><br /><span face="Arial, Helvetica, sans-serif">Una volta bollite si passano sotto l'acqua fredda e si
leva subito il pezzettino di collant e le foglioline. </span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgMGjEbXFwbb6GutyrHlaiC1ULAVKW97npudOxJf-0IPS6H8c9Aub6pzOoy-v2UQTj6MB5-sSYV3cloBXg8vnjLU0zkllrXVH0AgYDsNa1hJFy5LKfK1vzuh8fnLdNlJCCDCRLFDM9EsM6x7zb8dv5hrWqw6-dBXzA7EWdzt_sobL-RlD90CPI_Jg/s4032/fullsizeoutput_5987.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgMGjEbXFwbb6GutyrHlaiC1ULAVKW97npudOxJf-0IPS6H8c9Aub6pzOoy-v2UQTj6MB5-sSYV3cloBXg8vnjLU0zkllrXVH0AgYDsNa1hJFy5LKfK1vzuh8fnLdNlJCCDCRLFDM9EsM6x7zb8dv5hrWqw6-dBXzA7EWdzt_sobL-RlD90CPI_Jg/w480-h640/fullsizeoutput_5987.jpeg" width="480" /></a></span></div><span style="font-size: medium;"><span face="Arial, Helvetica, sans-serif"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTR86A6SctXsy2MQZlDHEP5hRmBHWElSpKLWRd6ma3daU_TSUn-cTYjynF17tebC5D0Rf4oTMjwj6V1590Pz0OspY0BeZxR5noZiXxaxPna-dJW7lS__GEQSMGwItplZq3gT0fF-aTaJ7H5Zq5iJCceLeKM2uLuJ1bRRk83mzREwNOJWaigWZ7xWCz/s4032/fullsizeoutput_5988.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTR86A6SctXsy2MQZlDHEP5hRmBHWElSpKLWRd6ma3daU_TSUn-cTYjynF17tebC5D0Rf4oTMjwj6V1590Pz0OspY0BeZxR5noZiXxaxPna-dJW7lS__GEQSMGwItplZq3gT0fF-aTaJ7H5Zq5iJCceLeKM2uLuJ1bRRk83mzREwNOJWaigWZ7xWCz/w480-h640/fullsizeoutput_5988.jpeg" width="480" /></a></div></span></span><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Si passa un pezzettino di lardo su ogni uovo, in modo da far diventare il guscio bello lucido. </span><br />
<span face="Arial, Helvetica, sans-serif">Si sistemano le uova in un cestino e si aspetta il santo giorno di Pasqua per poterle mangiare e di dire la tradizionale frase..."Cristo è risuscitato!"<br /></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">La tradizione è salva anche quest'anno e io sono ben felice di poter insegnare a mio figlio che la Pasqua, come il Natale, va onorata anche attraverso le tradizioni. Bisogna ripartire da qua, dalle basi, soprattutto oggi.... Pandemia, guerra e notizie tristi ci travolgono ogni giorno. Facciamo vivere ai nostri bimbi momenti di spensieratezza, di leggerezza, di vita normale anche attraverso la cucina.<br /></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWMlwBqwAzMxqceTyUHj0NlqyTePHag0yiIABvlUUvFajazpNKorxY_YmgDUrdBu_Q9LrbVwxmn3NEMxZQbBKG4sJeuThQRmc_t-sLRExFHiXqLQ6nfQrcyDaPba42rDKjnx95_0WzPKOEB2-otftHw9Pxnn681N7e-XUaowUqcKAko6DxhLkzKzs/s4032/fullsizeoutput_598a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWMlwBqwAzMxqceTyUHj0NlqyTePHag0yiIABvlUUvFajazpNKorxY_YmgDUrdBu_Q9LrbVwxmn3NEMxZQbBKG4sJeuThQRmc_t-sLRExFHiXqLQ6nfQrcyDaPba42rDKjnx95_0WzPKOEB2-otftHw9Pxnn681N7e-XUaowUqcKAko6DxhLkzKzs/w480-h640/fullsizeoutput_598a.jpeg" width="480" /></a></span></div><span style="font-size: medium;"> </span><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"> </span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi52wMLOR3mHxmO501GDcuvCpDowDXkdTDM-QxgIzpyB_tBJa6h5fXXoL8NF6R7qEG-RB9uGvbNI-4IE0MT3Kylk9Y6Bzo5cgqqr1-2pxe2ozrXMcD00-TiYP4ZS7Y7v7e80i8V6Fv8nd1V6UofkjgpkhRdOA2k7X1ctpqwfYW713S6BQo4PmtGkeL/s4032/fullsizeoutput_5991.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi52wMLOR3mHxmO501GDcuvCpDowDXkdTDM-QxgIzpyB_tBJa6h5fXXoL8NF6R7qEG-RB9uGvbNI-4IE0MT3Kylk9Y6Bzo5cgqqr1-2pxe2ozrXMcD00-TiYP4ZS7Y7v7e80i8V6Fv8nd1V6UofkjgpkhRdOA2k7X1ctpqwfYW713S6BQo4PmtGkeL/w640-h480/fullsizeoutput_5991.jpeg" width="640" /></a></span></div><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"></span></span></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJM3A4YT18X17oTXMY-JvURKZ_jpA5s4dM2jpypA3YhGvhlNgZ2BZFhLQtKufYCnVMUdvLaz7fjn9hQSzozuCajer-YwdVuLCxeyFCfo-cYaXEMMUxuZOcU40q_uwegoWceOdc3r2f4aWuFU26xr9HpfcJ03pxtPMMmHaR3B5PDx6kH0KVf1drKkD/s4032/fullsizeoutput_5993.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJM3A4YT18X17oTXMY-JvURKZ_jpA5s4dM2jpypA3YhGvhlNgZ2BZFhLQtKufYCnVMUdvLaz7fjn9hQSzozuCajer-YwdVuLCxeyFCfo-cYaXEMMUxuZOcU40q_uwegoWceOdc3r2f4aWuFU26xr9HpfcJ03pxtPMMmHaR3B5PDx6kH0KVf1drKkD/w480-h640/fullsizeoutput_5993.jpeg" width="480" /></a></span></div><span style="font-size: medium;"><br /><span style="color: #6aa84f;"><span face="Arial, Helvetica, sans-serif">Româna</span></span></span><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">La mine in familie, ouale
rosii au fost intotdeauna prezente pe masa de Pasti, ca pe masa tuturor
crestinilor ortodocsi si s-au vopsit intotdeauna natural, cu coji de
ceapa galbena si rosie.</span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Numai oua rosii, nu de alte culori. </span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Cojile trebuie stranse din
timp, ca sa fie suficiente pentru toate ouale pe care vrem sa le
vopsim. Doar prima coaja din exterior, aceea mai subtire.</span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Mama ma trimitea mereu in
gradina din fata blocului, cu o punguta, sa strang frunzulite frumoase
de pus pe oua. Si ce frumos mai mirosea acolo printre copaci infloriti
si verdele proaspat de primavara!</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Ouale le-am sters cu un burete si apa, am aplicat apoi pe fiecare ou cate o frunzulita, dupa care </span><span face="Arial, Helvetica, sans-serif">le-am invelit pe fiecare in ciorap, am legat si apoi am taiat ciorapul. Ciorapul trebuie intins bine asa incat sa nu se miste frunzulita, sa stea ferma.</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Am clatit cojile de ceapa, le-am pus la fiert timp de o ora asa incat sa lase culoarea. Dupa ce au fiert am scos cojile, am strecurat apa si am lasat-o la racit. </span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Cand apa s-a racit, am pus doua linguri de otet alb (pentru a fixa culoarea) si am pus toate ouale. Trebuie sa fiarba zece minute din momentul in care apa incepe sa fiarba.</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Cand ouale s-au fiert, le-am scos si le-am pus sub jet de apa rece, am scos ciorapul, frunzulita si le-am sters cu un servetel. Le-am dat luciu cu o bucatica de slanina.</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif">Traditia a fost onorata si anul asta, de acum asteptam Pastele.</span></span></span><span face="Arial, Helvetica, sans-serif"></span></p><p><span face="Arial, Helvetica, sans-serif"></span><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQz4xV4Dhq_7qDBU4gNf6udrkwIgGN4KbN4Ih9SXO7Rq2VLF2BLmRpC6k8CLbCsriGv1roju68pvXorfwwVhjbUqd4BR8pkXUiB7gBCA9yPvHUcIhnXsZIEqAD1xwU5-WKLWWuDlO_KcTYLtTgNX6WvTVrlOlJi_fsCL7GDpBjjNq6HlTcBfAwIg9/s4032/fullsizeoutput_5999.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQz4xV4Dhq_7qDBU4gNf6udrkwIgGN4KbN4Ih9SXO7Rq2VLF2BLmRpC6k8CLbCsriGv1roju68pvXorfwwVhjbUqd4BR8pkXUiB7gBCA9yPvHUcIhnXsZIEqAD1xwU5-WKLWWuDlO_KcTYLtTgNX6WvTVrlOlJi_fsCL7GDpBjjNq6HlTcBfAwIg9/w640-h480/fullsizeoutput_5999.jpeg" width="640" /></a></span></div><span style="font-size: medium;"><br /></span><span face="Arial, Helvetica, sans-serif"></span><p></p>Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com1tag:blogger.com,1999:blog-6458307333532575146.post-461176960997462762022-04-13T20:40:00.005+02:002022-04-14T14:55:24.317+02:00Biscotti di Pasqua - Biscuiti de Paste<p><br /></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaLaDGrr5nBz3sn2SsQ9hcAFNeCDlcWSc9UA1-MEKlNdwXlMyNPs3ijeLid7nbblPA6L60xMxWn-PLIUTu_eernY7fTrXW7AfHHmw8wpAIBBMfPcfjXWCAGYipBs_YJ0pPuRneRlz4Os2osBQT7t6zGVgEstIQpLAvQZzOOPVbYoKPYWl9i7fBi9C/s4032/fullsizeoutput_58fc.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaLaDGrr5nBz3sn2SsQ9hcAFNeCDlcWSc9UA1-MEKlNdwXlMyNPs3ijeLid7nbblPA6L60xMxWn-PLIUTu_eernY7fTrXW7AfHHmw8wpAIBBMfPcfjXWCAGYipBs_YJ0pPuRneRlz4Os2osBQT7t6zGVgEstIQpLAvQZzOOPVbYoKPYWl9i7fBi9C/w480-h640/fullsizeoutput_58fc.jpeg" width="480" /></a></span></span></div><p></p><span style="font-size: small;"></span><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>Eccomi qui....</span></span></span></span></p><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>Dopo tantissimo tempo provo a riaprire le porte della mia casetta virtuale, della mia cucina. E lo faccio con questi biscotti che a casa mia non mancano mai a Natale, a Pasqua e per le occassioni più importanti. Ormai è diventata una tradizione prepararli.</span></span></span></span><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span> <br /></span></span></span></span></div><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>Preparateli insieme ai vostri figli, si divertiranno a ritagliare, a colorare la glassa, a decorare e soprattutto a mangiare! <br /></span></span></span></span></div><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>Benritrovati!</span></span></span></span></div><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>La ricetta dell'impasto e il procedimento li trovate anche <span style="color: red;"><a href="http://lacucinadiany.blogspot.com/2014/02/biscotti-farciti-con-la-nutella-o-con.html" target="_blank">qui</a></span>, passo per passo.</span></span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><u><span face="Arial, Helvetica, sans-serif">Ingredienti:</span></u><br />
<span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;">300 gr farina</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1/2 bustina di lievito per dolci, quindi 8 gr</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">100 gr zucchero</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">200 gr burro freddo di frigo</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">2 tuorli</span></span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span>
<span face="Arial, Helvetica, sans-serif">nutella q.b</span><br />
<span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"><br /></span></span></span><u><span><span>Per la glassa:</span></span></u><span><span><span><span> </span></span></span></span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span><span>125 g di zucchero a velo</span></span></span></span><br /><span><span><span><span>15 g di albume</span></span></span></span><br /><span><span><span><span>15 g di succo di limone filtrato</span></span></span></span><span><span> </span></span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>colorante alimentare in polvere <br /></span></span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;">Montare il burro tagliato a pezzettini con lo zucchero. </span></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqkzb1vJ5FPBYNMkiJzDo9O8In15NBCB9k_UhsB0FDH6i7ypPhPs3RiWQkMoqINRhLPBHYN1fipSIW3cZGUikH9DDvibHIFs1Sl_ZBdaA4eqFQ69LtuT4mFBLVHV1pG7VCahENkgZqmPVR-lX-CJBYCnGQS0LXU0py2CEeAFq7bPBdpNisAqCavJg/s4032/fullsizeoutput_5687.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqkzb1vJ5FPBYNMkiJzDo9O8In15NBCB9k_UhsB0FDH6i7ypPhPs3RiWQkMoqINRhLPBHYN1fipSIW3cZGUikH9DDvibHIFs1Sl_ZBdaA4eqFQ69LtuT4mFBLVHV1pG7VCahENkgZqmPVR-lX-CJBYCnGQS0LXU0py2CEeAFq7bPBdpNisAqCavJg/w480-h640/fullsizeoutput_5687.jpeg" width="480" /></a></span></span></div><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"></span></span></span><p></p><p style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;">Aggiungere i tuorli, mescolare e poi unire la farina mescolata con il lievito.</span></span></span></span></span></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: center;"><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"> </span></span></span><img alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU2KCdlNzkntz9-RsE7NgcqFKWDQZTjG2JdTX21n2q403GZwYz_C3BkkoTDeJ2G02jGQsoTf5MfSrPrejZqoXzYAzVFpU2aONvCFFionHM9bslDsnjvjhf0P3IlKjUNMNQJuHTd5Wgl8/s1600/foto+3921.jpg" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU2KCdlNzkntz9-RsE7NgcqFKWDQZTjG2JdTX21n2q403GZwYz_C3BkkoTDeJ2G02jGQsoTf5MfSrPrejZqoXzYAzVFpU2aONvCFFionHM9bslDsnjvjhf0P3IlKjUNMNQJuHTd5Wgl8/w640-h419/foto+3921.jpg" width="640" /></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;">Lavorare bene, formare un panetto, avvolgerlo nelle pellicola trasparente e metterlo in frigo a riposare per qualche ora (minimo mezz'ora). Non deve diventare troppo duro, si deve poter stendere.<br /></span></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxOnRn5Z2xZ9jJh1bqDqIBtJiRikJFgwOIWgnEjWb8qfyWslB4A5cL382E7109Xn5C5G2vYX9UrMxuv-P2Mbr9vphmPNywWafzHPsjN833sSKocvU8iKdbYh7N4QM91wznv3Vf0GZa6rz72pEHzqeK-bpawA0U-_z8pmi44obZneHziknfevU9Scs/s4032/fullsizeoutput_5692.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxOnRn5Z2xZ9jJh1bqDqIBtJiRikJFgwOIWgnEjWb8qfyWslB4A5cL382E7109Xn5C5G2vYX9UrMxuv-P2Mbr9vphmPNywWafzHPsjN833sSKocvU8iKdbYh7N4QM91wznv3Vf0GZa6rz72pEHzqeK-bpawA0U-_z8pmi44obZneHziknfevU9Scs/w480-h640/fullsizeoutput_5692.jpeg" width="480" /></a></span></span></span></div><p><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"></span></span></span></p><p><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisr1L0gHH5L2601aWJZcfvJmKdpfe0d1k_tQy-zfLdYp_Gsuzue6Qr5mb8nR8n9k5Voj25hLE54AQdd8uxtYvKxgSDRuq0K1NsZTmOxWOX1XZUHM8Ye7uxKFXwMGe_9N3hMzNGU6ryCimZvMUsDOq6gyTJ3nodoBiqq2Sz9Om3Q_JBpgnhsG49_dXm/s4032/fullsizeoutput_5695.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisr1L0gHH5L2601aWJZcfvJmKdpfe0d1k_tQy-zfLdYp_Gsuzue6Qr5mb8nR8n9k5Voj25hLE54AQdd8uxtYvKxgSDRuq0K1NsZTmOxWOX1XZUHM8Ye7uxKFXwMGe_9N3hMzNGU6ryCimZvMUsDOq6gyTJ3nodoBiqq2Sz9Om3Q_JBpgnhsG49_dXm/w480-h640/fullsizeoutput_5695.jpeg" width="480" /></a></span></span></div><p></p><p></p><p style="text-align: justify;"></p><p style="text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">Stendere poi l'impasto su una superficie infarinata, di uno spessore di circa 5 mm. </span><br />
<span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">Tagliare i biscotti con l'aiuto di una formina.</span></span></span><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"><span style="font-size: medium;"><span style="font-family: helvetica;"> </span></span></span></span></span></p><p style="text-align: left;"><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"><span style="font-size: medium;"><span style="font-family: helvetica;">Mettere
i biscotti ottenuti in una teglia foderata con la carta forno,
infornare a 180 gradi per circa 10 - 12 minuti, forno statico. Regolatevi in base al proprio forno, i biscotti non devono dorarsi ma rimanere chiari.Quando vedete che iniziano a cambiare colore potete toglierli.</span></span></span></span></span></p><p style="text-align: left;"><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"><span style="font-size: medium;"><span style="font-family: helvetica;">Aspettate che si raffreddino prima di maneggairli, sono molto friabili.<br /></span></span></span></span></span></p><p style="text-align: left;"><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"><span style="font-size: medium;"><span style="font-family: helvetica;">Il resto
dell'impasto si conserva in frigorifero fino all'utilizzo ed evidentemente i ritagli si
impastano di nuovo.</span></span><br /></span></span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxuEB8s8G0ziZrP42YspO76FSw_cnEkLutu6eOCNuQzTZyKcxYoSoqs9fROLNk5G7so5WjFRI_Z1Fu8GtR7z6Mrln5EjTMCVEJDCQPMNeX5uNkCM1JcU5yrslpmvUXQhvIy3zcxkK4SJW-cCc8v7zcfJ4reqjfdNkCCJ0tfILLa5FsIc75_ZEUEiM3/s4032/fullsizeoutput_5852.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxuEB8s8G0ziZrP42YspO76FSw_cnEkLutu6eOCNuQzTZyKcxYoSoqs9fROLNk5G7so5WjFRI_Z1Fu8GtR7z6Mrln5EjTMCVEJDCQPMNeX5uNkCM1JcU5yrslpmvUXQhvIy3zcxkK4SJW-cCc8v7zcfJ4reqjfdNkCCJ0tfILLa5FsIc75_ZEUEiM3/w480-h640/fullsizeoutput_5852.jpeg" width="480" /></a></span></span></span></div><span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"><span style="background-color: white; line-height: 18px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyApq0A7jQINSxRfYMmOgFD6cAPK5gqIDEQNvfHwHZqrgU9L2aa26TZJ7sBxjbEs1BRjEQlA7EF5zieoz0E2CcnLMBlm51jyUWFBvTvZlBbrbZzu-bN6l5cly76o_edIKwIo3jpE_BgQU0sbi6AZNtN-M7wGXGa4paVRnusFi5sH1rrYgHHguOGU6K/s4032/fullsizeoutput_5856.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyApq0A7jQINSxRfYMmOgFD6cAPK5gqIDEQNvfHwHZqrgU9L2aa26TZJ7sBxjbEs1BRjEQlA7EF5zieoz0E2CcnLMBlm51jyUWFBvTvZlBbrbZzu-bN6l5cly76o_edIKwIo3jpE_BgQU0sbi6AZNtN-M7wGXGa4paVRnusFi5sH1rrYgHHguOGU6K/w640-h480/fullsizeoutput_5856.jpeg" width="640" /></a></div></span></span></span><p></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1UA9ygV6QH6ktjCttAx5_jnMJUoG27iaWpRSrseNhKTO8PEy9XHTt3nSAM0NFQK1DyMLHa8A-2b_yWbfosi4BWymxiA-EEg1oPQp_hgv78UttkNwIMbqU8pj2m6ggAlX8nd5LtfdRhbby52nlq4kOAcN_50MTnYi3JPnMQkVP8qj5xWyhWniwBqM/s4032/fullsizeoutput_5857.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1UA9ygV6QH6ktjCttAx5_jnMJUoG27iaWpRSrseNhKTO8PEy9XHTt3nSAM0NFQK1DyMLHa8A-2b_yWbfosi4BWymxiA-EEg1oPQp_hgv78UttkNwIMbqU8pj2m6ggAlX8nd5LtfdRhbby52nlq4kOAcN_50MTnYi3JPnMQkVP8qj5xWyhWniwBqM/w480-h640/fullsizeoutput_5857.jpeg" width="480" /> </a></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7v2Qf-5ZJmm2GJ4mdoMhBuHLFwv0vF89gjA4lAu9t9zmG8CLsrWYOV7V-jJssy-KjAgagWnPsQ905dMipnFWzuBEtD4cYu3BXTPw3PgLJLiCExL5Z7OQj1tbbJsYAD4IuqYpUUs5o2YAP43S-Gdx3DfwUgLhzjYZnGv677blbdym-xxF5sAieEVBG/s4032/fullsizeoutput_5865.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7v2Qf-5ZJmm2GJ4mdoMhBuHLFwv0vF89gjA4lAu9t9zmG8CLsrWYOV7V-jJssy-KjAgagWnPsQ905dMipnFWzuBEtD4cYu3BXTPw3PgLJLiCExL5Z7OQj1tbbJsYAD4IuqYpUUs5o2YAP43S-Gdx3DfwUgLhzjYZnGv677blbdym-xxF5sAieEVBG/w480-h640/fullsizeoutput_5865.jpeg" width="480" /></a></div> <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52_Z6IrLx2yIZmzVV9Lskltc65wYeAVeIUSd9CiWE9obpPL5qoe-M9-eEci5CH1RdkaZgqyxhzX6OdSzgXDOAWgL_MIr027ICqtDhv9Z3tZSwYyqq5XRQ2m1ZmgkAAClAxg5A83kMv21dJ_qkcQxmiZXsm1PfzHbjMqtuEgNHH8ojjqE4_Whk3t2a/s4032/fullsizeoutput_5866.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52_Z6IrLx2yIZmzVV9Lskltc65wYeAVeIUSd9CiWE9obpPL5qoe-M9-eEci5CH1RdkaZgqyxhzX6OdSzgXDOAWgL_MIr027ICqtDhv9Z3tZSwYyqq5XRQ2m1ZmgkAAClAxg5A83kMv21dJ_qkcQxmiZXsm1PfzHbjMqtuEgNHH8ojjqE4_Whk3t2a/w480-h640/fullsizeoutput_5866.jpeg" width="480" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ESIyeSaWp7uvanhFrK50-7pZ6nSJDCyirnyAi8mEeMJflJHK3_AbUwBP08WQHfgC88R96UNRAZp6q5leaRl3LDO4-eNXiuHB5Whr2v5xs_f4ELia9uy7W7YW0DVV_p55TyHbTNbnPZAwjkRtlPF1iXEGgQ57ZJWR0h2aUyEHlIdCbQVFooP3-XfR/s4032/fullsizeoutput_585d.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ESIyeSaWp7uvanhFrK50-7pZ6nSJDCyirnyAi8mEeMJflJHK3_AbUwBP08WQHfgC88R96UNRAZp6q5leaRl3LDO4-eNXiuHB5Whr2v5xs_f4ELia9uy7W7YW0DVV_p55TyHbTNbnPZAwjkRtlPF1iXEGgQ57ZJWR0h2aUyEHlIdCbQVFooP3-XfR/w480-h640/fullsizeoutput_585d.jpeg" width="480" /></a></div><p></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span>Questi sono i biscotti che ho ottenuto con tre dosi d'impasto, ovviamente non cuociono cosi vicini, li ho sistemati cosi una volta raffredati. </span></span></span></p><p><span style="font-size: medium;"><span style="font-family: helvetica;"><span>Riutillizzate la carta forno; ma le teglie tra un'infornata e l'altra vanno raffredate, i biscotti crudi si devono poggiare sulla teglia fredda prima di essere infornati.</span></span></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9Qylk7fuSa2fD2KIVKOX-Uww5zXp2E5PNcxV3iD_gpcUaFDU8E8uk6w7tN_fnhMGRz42s8T7rKDA1JXRD2OjSNQEhX4C8_4CzPpH_oxYfSTl7xXDL0peKiF_nXNqx6HQNOUrWwlMmmp4TWmV4Nr6_Yf_IhC927__v6c3zLcv1B-ihYQ2eX_RSpLU/s3835/fullsizeoutput_5871.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2197" data-original-width="3835" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9Qylk7fuSa2fD2KIVKOX-Uww5zXp2E5PNcxV3iD_gpcUaFDU8E8uk6w7tN_fnhMGRz42s8T7rKDA1JXRD2OjSNQEhX4C8_4CzPpH_oxYfSTl7xXDL0peKiF_nXNqx6HQNOUrWwlMmmp4TWmV4Nr6_Yf_IhC927__v6c3zLcv1B-ihYQ2eX_RSpLU/w640-h366/fullsizeoutput_5871.jpeg" width="640" /></a></div><p style="text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>Per la glassa, mettere tutti gli ingredienti nella ciotola della planetaria e m</span><span>ontare fino a quando si ottiene una bella meringa lucida.</span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXylrJ0njniH9J011Vy3XhCvHAHzwPKJwVjsY3NHloxaHVnSGCvmGC7OTTDascllc9xkkmdhWGPCkGU0dn1hXgg3jqOHTboj0Vk5tlbnQ3K9eTebgXa5Iac2WVItfq9nqpynuRiwN7tlRukAIuoJkYHswf1iqkry2RWzAwI-oV0v8Vyf1Zr1EG5ePh/s4032/fullsizeoutput_5888.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXylrJ0njniH9J011Vy3XhCvHAHzwPKJwVjsY3NHloxaHVnSGCvmGC7OTTDascllc9xkkmdhWGPCkGU0dn1hXgg3jqOHTboj0Vk5tlbnQ3K9eTebgXa5Iac2WVItfq9nqpynuRiwN7tlRukAIuoJkYHswf1iqkry2RWzAwI-oV0v8Vyf1Zr1EG5ePh/w480-h640/fullsizeoutput_5888.jpeg" width="480" /></a></div><p><span style="font-family: helvetica;"><span style="font-size: medium;"><span>La meringa così ottenuta si divide in piu parti, in base a quanti colori volete utilizzare e si colora con i coloranti alimentari in polvere.</span></span></span></p><div style="line-height: 20px;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdEDgzqdV_Jf1iVREiWlzj5A9IE7adYG8-q9FHa9Zlj5ctbYD1pohOP_8OEpQlw73laySscztbQdVqXuQ9rC1eM5HBF7fJYpHyUUMw6FsXQQAjlTvLFdBzFwXurGBGvB-ZxRJhG5eBeXZCD5oqPqg0q71meOihJ863BZDrSGf-H8ZRST-JUasbe6g/s3943/fullsizeoutput_588f.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2951" data-original-width="3943" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdEDgzqdV_Jf1iVREiWlzj5A9IE7adYG8-q9FHa9Zlj5ctbYD1pohOP_8OEpQlw73laySscztbQdVqXuQ9rC1eM5HBF7fJYpHyUUMw6FsXQQAjlTvLFdBzFwXurGBGvB-ZxRJhG5eBeXZCD5oqPqg0q71meOihJ863BZDrSGf-H8ZRST-JUasbe6g/w640-h478/fullsizeoutput_588f.jpeg" width="640" /></a></div><span style="font-size: small;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfJ0KsSSJbg8diBjVDoI2c4ntA8tKZJ_OkgdboQYDffE9f928k3SnWr8w0HJAGFBKs61oAdlsmzAQdjkfrWb2aQoLfmbeKCwdJpJzgRDBi29jimBd77F8AHT7619RAEBIZDoU5MZTxgQk5tahSRYOaAZJDXQye9mGDqabbbzJG99_ib5psABLZQVO/s4032/fullsizeoutput_5892.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfJ0KsSSJbg8diBjVDoI2c4ntA8tKZJ_OkgdboQYDffE9f928k3SnWr8w0HJAGFBKs61oAdlsmzAQdjkfrWb2aQoLfmbeKCwdJpJzgRDBi29jimBd77F8AHT7619RAEBIZDoU5MZTxgQk5tahSRYOaAZJDXQye9mGDqabbbzJG99_ib5psABLZQVO/w640-h480/fullsizeoutput_5892.jpeg" width="640" /></a></div><br /></span></div><div style="line-height: 20px;"><span style="font-family: arial;"><span style="font-size: small;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdpddVj6bmi20mnm4qYAazApfo8Ye1YzC5qMYTzOuDahM2GQq-12frQZ--YnVhEnGgmSbXSaOChuLCNE4bWZugSRPcWeyxAgG1ES207FYij6BimB4n52W1v1NrxVCGcBqbMDSwhgZ_Ar2CjIgUD7fKXIrOSfRfS6D5s4UhUkR0QdTHVj77KvNIQfg/s4032/fullsizeoutput_58ac.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdpddVj6bmi20mnm4qYAazApfo8Ye1YzC5qMYTzOuDahM2GQq-12frQZ--YnVhEnGgmSbXSaOChuLCNE4bWZugSRPcWeyxAgG1ES207FYij6BimB4n52W1v1NrxVCGcBqbMDSwhgZ_Ar2CjIgUD7fKXIrOSfRfS6D5s4UhUkR0QdTHVj77KvNIQfg/w640-h480/fullsizeoutput_58ac.jpeg" width="640" /></a></div><br /></span></span></div><div style="line-height: 20px;"><span style="font-family: arial;"><span style="font-size: small;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqHNui7yYORORvdDccikmMst35zGIigIQpnRSs5lnylbMKkQnyo6EtwprVXz3Y9gAZHir--h2NmM6WZolqJOrfuLMNq08z6qwxa2qrjlsI44MRJb3I8m4lXIJDsnmOswTrhyUBTrvzFZIEWwaxWyqo-xU-8R0O7lphqqywBmD7EKux3R0U5WDJYoe/s4032/fullsizeoutput_58a8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqHNui7yYORORvdDccikmMst35zGIigIQpnRSs5lnylbMKkQnyo6EtwprVXz3Y9gAZHir--h2NmM6WZolqJOrfuLMNq08z6qwxa2qrjlsI44MRJb3I8m4lXIJDsnmOswTrhyUBTrvzFZIEWwaxWyqo-xU-8R0O7lphqqywBmD7EKux3R0U5WDJYoe/w640-h480/fullsizeoutput_58a8.jpeg" width="640" /></a></div></span></span></div><div style="line-height: 20px;"><span style="font-family: arial;"><span style="font-size: small;"></span></span></div><div style="line-height: 20px;"><span style="font-family: arial;"><span style="font-size: small;"></span></span></div><div style="line-height: 20px;"><span style="font-family: arial;"><span style="font-size: small;"></span></span></div><div style="line-height: 20px;"><div style="line-height: 20px;"><span style="font-family: arial;"><span style="font-size: small;"> </span></span></div><div style="line-height: 20px;"><span style="font-family: arial; font-size: medium;"><span>Decorare
quindi il biscotto che verrà posizionato nella parte superiore, quello ritagliato. Serviranno piu sac a poche e beccuci misura 0 (quello piu fine).<br /></span></span></div><div style="line-height: 20px;"><span style="font-family: arial; font-size: medium;"><span>Mettere un cucchiaino di nutella sul biscotto intero, posizionare poi sopra il biscotto decorato. Attenzione, sono molto friabili e si possono rompere facilmente.</span></span></div><div style="line-height: 20px;"><span style="font-family: arial; font-size: medium;"><span>I biscotti si conservano nelle scatole di latta, dopo una settimana saranno buoni come nel primo giorno. <br /></span></span></div><div style="line-height: 20px;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><span style="font-family: arial;"></span><span style="font-family: arial;"><span style="font-size: small;"></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBrSyrQDn1VVUc5Ph2G_KfetLZ3KIAaZAseQuyvKmi4sJpkeoUUVjOHjU37yqu0I_WZama5gkUjyxyQDFxGHIuKZbEcIJCpngXrQ22krvsfMbuaeGrSHOCjV_M3jDlfsGlUZrux-uUmsLsdq1RqyEd4AM_583sSddw63Ik2Z9Lx2WeaSPvmkhhDL0/s4032/fullsizeoutput_58f2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBrSyrQDn1VVUc5Ph2G_KfetLZ3KIAaZAseQuyvKmi4sJpkeoUUVjOHjU37yqu0I_WZama5gkUjyxyQDFxGHIuKZbEcIJCpngXrQ22krvsfMbuaeGrSHOCjV_M3jDlfsGlUZrux-uUmsLsdq1RqyEd4AM_583sSddw63Ik2Z9Lx2WeaSPvmkhhDL0/w480-h640/fullsizeoutput_58f2.jpeg" width="480" /></a></div><br /></span></div><div style="line-height: 20px; text-align: center;"><span style="font-family: arial;"><span style="font-size: small;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cQ_8B4dfxgTrs7QE9QMnyYRJNgCpm_0QPHkeuwTIEvNkE2B_piFVMwvk5xuzdWj2NzRHeT8f665dAiewYxVQANQX9VDaziCk8-JfDNWYAkozo05-oSwgV0xmrxbDYoml00mNQCx4V1tt8trYofhSROowM7Dl6s8mlFKYs-t5V5BkiC86H3pJQ6cV/s4032/fullsizeoutput_58f3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cQ_8B4dfxgTrs7QE9QMnyYRJNgCpm_0QPHkeuwTIEvNkE2B_piFVMwvk5xuzdWj2NzRHeT8f665dAiewYxVQANQX9VDaziCk8-JfDNWYAkozo05-oSwgV0xmrxbDYoml00mNQCx4V1tt8trYofhSROowM7Dl6s8mlFKYs-t5V5BkiC86H3pJQ6cV/w480-h640/fullsizeoutput_58f3.jpeg" width="480" /> </a></div><div style="line-height: 20px; text-align: center;"> </div><div style="line-height: 20px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeF-1x28R2EUiB4o4b1krWC0rxzBynkku1GGnItcfGmEgmNY_JSrxrM9pbRbzTnDKNo9pRttkb7VsEem6N_SYsgM908tXYVkoMqvmyvLVy0DMI8bAXvPigauRLNPcGxuzsetucIVQnA_REpseNfx1i5i4YqR-0cGmogiJJOLyJBJmKAT61XKGjI3dy/s3595/fullsizeoutput_590e.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2871" data-original-width="3595" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeF-1x28R2EUiB4o4b1krWC0rxzBynkku1GGnItcfGmEgmNY_JSrxrM9pbRbzTnDKNo9pRttkb7VsEem6N_SYsgM908tXYVkoMqvmyvLVy0DMI8bAXvPigauRLNPcGxuzsetucIVQnA_REpseNfx1i5i4YqR-0cGmogiJJOLyJBJmKAT61XKGjI3dy/w640-h512/fullsizeoutput_590e.jpeg" width="640" /></a></div></div><div style="line-height: 20px; text-align: center;"> <br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0KYCmQvuDR5UhsIu_21ZhdUP_cWGjD34CU5CX3I0pO0T69PJz63Uz854EUwSjsBwkDjkfbZuHCG7jdz9hgtUpbHD9DZuoQg084fFAP3sPR5cS7ahgw9kqOmrmAp6ih1fbSFgw6-K6qb5GzVOMgJ_iHvFiHV9kCV0wZVjcvrTc87JaxtQ67HXkdQV/s4032/fullsizeoutput_58f6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0KYCmQvuDR5UhsIu_21ZhdUP_cWGjD34CU5CX3I0pO0T69PJz63Uz854EUwSjsBwkDjkfbZuHCG7jdz9hgtUpbHD9DZuoQg084fFAP3sPR5cS7ahgw9kqOmrmAp6ih1fbSFgw6-K6qb5GzVOMgJ_iHvFiHV9kCV0wZVjcvrTc87JaxtQ67HXkdQV/w480-h640/fullsizeoutput_58f6.jpeg" width="480" /> </a></div><div style="text-align: center;"> </div><div style="text-align: center;"><div class="separator" style="clear: both; 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text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDx6oT9zj5-wwzOvqK0e9xJFJTECdjUafc1JNj7fz36yIZSujOcbifZuj0THzyRejuxw16yklRl-3o2qFgKiNE_fqF4FeVOcfsWmCMQVfrz8Oc6Cr6DIWW1p0BR4pVpxxi991O9x4hI4A4ZZ1FYrxQxbTf8QsVWBma7d7WBoN_NLMy4CzePFhxcU4/s4032/fullsizeoutput_590c.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDx6oT9zj5-wwzOvqK0e9xJFJTECdjUafc1JNj7fz36yIZSujOcbifZuj0THzyRejuxw16yklRl-3o2qFgKiNE_fqF4FeVOcfsWmCMQVfrz8Oc6Cr6DIWW1p0BR4pVpxxi991O9x4hI4A4ZZ1FYrxQxbTf8QsVWBma7d7WBoN_NLMy4CzePFhxcU4/w480-h640/fullsizeoutput_590c.jpeg" width="480" /></a></div><br /></div><div style="text-align: center;"> <br /></div></div><div style="line-height: 20px;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span style="color: #6aa84f;">Româna</span></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span> <br /></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span>Dupa ani si ani...ma voi intoarce, dupa ani si ani...😆.....</span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span>Iata-ma din nou aici, gata sa redeschid portile casutei mele virtuale, bucatariei mele si vreau sa va zic ca mi-a lipsit enorm.</span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span>Vin cu biscuitii de Pasti, biscuiti pe care ii fac in fiecare an, nu numai de Pasti ci si de Craciun sau pentru oricare eveniment pe care il sarbatorim. Eu sunt pur si simplu indragostita de aluatul asta. </span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><br /></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span>Reteta si procedeul le gasiti si <a href="http://lacucinadiany.blogspot.com/2014/02/biscotti-farciti-con-la-nutella-o-con.html">aici</a>.</span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><br /></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><u>Ingrediente:</u><br /></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px; text-align: left;">300 gr faina</span><br />
</span></span></span></span><div style="text-align: left;">
<span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">1/2 plic de praf de copt ( plicul meu are 16 gr, deci am folosit 8 gr)</span></span></span></span></span></div><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>
</span></span></span></span><div style="text-align: left;">
<span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">100 gr zahar</span></span></span></span></span></div><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>
</span></span></span></span><div style="text-align: left;">
<span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">200 gr unt rece de frigider<br /></span></span></span></span></span></div><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>
<span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">2 galbenusuri</span></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;"> </span></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;"><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">nutella pentru umplut<br /></span></span></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;"><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;"> </span></span></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><u><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;"><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">Pentru glazura:</span></span></span></span></u></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;">125 gr zahar pudra</span></span><br /></span></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;">15 gr albus</span></span><br /></span></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;">15 gr zeama de lamaie filtrata</span></span><br /></span></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;"><br /></span></span></span></span></span>
</div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;">Colorant alimentar praf nu lichid, sac a poche si un dui foarte subtire masura 0.</span></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;"> </span></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;">Incepem cu biscuitii si se procedeaza in felul urmator:<br /></span></span></span></span></span>
</div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">Untul taiat bucatele se amesteca cu zaharul.</span>
</span></span></span></span><div style="text-align: left;">
<span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px; text-align: center;">Se adauga galbenusurile, se amesteca si apoi se adauga faina amestecata cu praful de copt.</span></span></span></span></span></div><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>
</span></span></span></span><div style="text-align: left;">
<div style="text-align: left;">
<span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px; text-align: center;">Se
amesteca bine, se formeaza o bila de aluat (sau cum am facut eu), se
impacheteaza in folie de plastic si se pune in frigider la odihna pentru
minim jumatate de ora.nu trebuie sa devina foarte dur.<br /></span></span></span></span></span></div>
</div><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>
</span></span></span></span><div style="background-color: white; line-height: 18px; text-align: left;">
<span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif">Se intinde o foaie de aluat de circa 5 mm inaltime.</span></span></span></span></span></div><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>
</span></span></span></span><div style="background-color: white; line-height: 18px; text-align: left;">
<span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif">Se taie biscuitii cu o forma rotunda cu diametrul de circa 4 - 5 cm sau cu ce forma vreti voi si se pun pe o tava acoperita cu hartie de copt.</span></span></span></span></span></div><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>
</span></span></span></span><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span>
</span><span face="Arial, Helvetica, sans-serif" style="text-align: start;"><span>Se dau la cuptor static la 180 de grade pentru circa 10-12 minute. Nu trebuie sa se coloreze.<br /></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span face="Arial, Helvetica, sans-serif" style="text-align: start;"><span> </span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif" style="text-align: start;"><span>Partea decupata sa zicem se decoreaza cum vreti voi, ori cu ciocolata topita, ori cu glazura colorata. Se uneste apoi cu un alt biscuite peste care am pus o lingurita de nutella. </span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif" style="text-align: start;"><span>Aentie cum ii manovratipentru ca sunt foarte friabili. <br /></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif" style="text-align: start;"><span>Biscuitii se pastreaza foarte bine si pentru o saptamana in cutii de tabla, vor fi la fel de buni ca in prima zi.<br /></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif" style="text-align: start;"><span> </span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif" style="text-align: start;"><u><span>Glazura pentru decorat: </span></u></span></span></span></div></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;">125 gr zahar pudra</span></span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;">15 gr albus</span></span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;">15 gr zeama de lamaie filtrata</span></span><br /></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;"><br /></span></span></span></span>
<span style="font-size: medium;"><span style="font-family: helvetica;"><span face="Arial, Helvetica, sans-serif"><span style="line-height: 19px;">Se pune zaharul, albusul si zeama de lamaie in vasul mixerului si se mixeaza pana ce obtinem o bezea.</span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;"><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">Bezeaua astfel obtinuta o impartim in mai multe parti in functie de cate culori avem la dispozitie.<br /></span></span></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;"><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;">Pentru ornat avem nevoie de un dui foarte fin, masura 0. </span></span></span></span></span></span></div><div style="line-height: 20px;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span><span><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;"><span face="Arial, Helvetica, sans-serif" style="background-color: white; line-height: 18px;"> </span></span><br />
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text-align: center;"><br /></div><div style="line-height: 20px;"><span style="font-family: arial;"><br /></span></div><p style="text-align: justify;"></p><br /><br />Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com0tag:blogger.com,1999:blog-6458307333532575146.post-52337118505913658722016-12-20T18:15:00.000+01:002016-12-20T18:17:57.993+01:00Un anno di te - Il primo compleanno di mio figlio<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">È passato in fretta quest'anno, anzi è volato ........ma come si fa a racchiudere in poche righe cosi tante emozioni, nuove sensazioni, così tanta felicità? </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Non ci sono parole per descrivere il cambiamento che porta un bimbo in una famiglia ed o</span><span style="font-family: "\22 arial\22 " , "\22 helvetica\22 " , sans-serif;">gni parola sarebbe troppo riduttiva</span><span style="font-family: "arial" , "helvetica" , sans-serif;">. Dare vita, portare al mondo un figlio è una cosa straordinaria, un miracolo della natura. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sono arrivati i primi sorrisi, i primi dentini, le tue prime parole, la prima pappa, la nostra pr</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ima vacanza insieme e ora gia cammini!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sentirsi chiamare Mamma penso sia la cosa più bella di questo mondo, un'emozione indescrivibile. Non esiste una cosa simile e non può essere paragonata a nient'altro. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Essere mamma è senz'ombra di dubbio il lavoro più difficile, ma la mia vita è cambiata in meglio....sei tutto quello che ho desiderato e spero di essere in grado di darti sempre il meglio perché tu possa crescere sereno e nei migliori dei modi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sei l'essenza della mia vita e rendi magico ogni istante della mia esistenza.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Buon compleanno amore mio!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Abbiamo organizzato una festa molto intima, in famiglia e questo è quello che sono riuscita a preparare. Finalmente dopo quasi due mesi riesco a postare.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vol au vent ripieni con crema de robiola e salmone affumicato e decorati con uova di lampo rosse - Vol au vent umpluti cu crema de branza robiola si somon afumat si decorate cu icre rosii</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Filletti di alici marinate con porro e olio extravergine di oliva - File de ansoa marinate cu praz si ulei extravirgin de masline</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Insalata russa - Salata de legume cu maioneza</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cocktail di gamberetti - Cocktail de creveti</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Polpo bollito - Caracatita fiarta</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tonno affumicato marinato con lo zenzero - Ton afumat marinat cu ghimbir</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Risotto con filetto di salmone, calamari e gamberetti - Risotto cu file de somon, calamari si creveti</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Gamberoni - Creveti la barbecue</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Torta pan di spagna, crema chantilly e fragoline di bosco rivestita in pasta di zucchero, tema Topolino.</span></div>
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<br />Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com17tag:blogger.com,1999:blog-6458307333532575146.post-31087360146118982842016-10-12T10:29:00.001+02:002016-10-12T10:29:26.114+02:00Coniglio ai pomodorini - Iepure cu rosii <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNJp1MHdEzOUZsXnMs60sU7VpVmdlu17TAKm0uWzOwYxaYNeO-5Q0h_F6Mn98z7YqGpjZJO8KeZ1HM5M4QiKeyiAxyWKhyphenhyphen9nMJBVi-kk-Fu5jQ3LfIkw9tT-UWyKxXvOd2cUvm3_ZDxI/s1600/IMG_6303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNJp1MHdEzOUZsXnMs60sU7VpVmdlu17TAKm0uWzOwYxaYNeO-5Q0h_F6Mn98z7YqGpjZJO8KeZ1HM5M4QiKeyiAxyWKhyphenhyphen9nMJBVi-kk-Fu5jQ3LfIkw9tT-UWyKxXvOd2cUvm3_ZDxI/s640/IMG_6303.jpg" width="640" /></a></div>
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<span style="color: #6aa84f; font-family: "arial" , "helvetica" , sans-serif;">Mai jos reteta in limba romana </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A casa mia il coniglio piace e questo non è più un segreto, se guardate il mio blog potete trovare un bel po di ricette. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Ci pace moltissimo anche in questa versione con i pomodorini, la carne acquista un'ottimo sapore e il sughetto che si forma in cottura è buonissimo, credetemi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vi consiglio di provarlo, è davvero squisito.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mi sono ispirata da <a href="http://www.senticheprofumino.ifood.it/2016/02/coniglio-al-tegame-cucina-tradizionale-toscana.html"><span style="color: #6aa84f;">qui</span></a>.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredienti:</u></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 coniglio tagliato a pezzi</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">pomodorini datteri q.b (una ventina di pezzi)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cipolle rosse</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 bicchiere di vino bianco secco</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4 spicchi d'aglio</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">rosmarino fresco</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">mix di erbe aromatiche per arrosti</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">sale</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">pepe</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">olio extravergine di oliva</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salare, pepare e cospargere il coniglio con il mix di erbe aromatiche e metterlo poi a rosolare in una padella, con qualche cucchiaio di olio extravergine di oliva.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sfumare con il vino.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Aggiungere i pomodorini tagliati a metà, le cipolle tagliate a julienne, i spicchi d'aglio interi e i rametti di rosmarino. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cuocere a fuoco lento e aggiungere dell'acqua durante la cottura se si dovesse asciugare troppo.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Buon appetito!</span></div>
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<b style="font-family: '"arial"', '"helvetica"', sans-serif;">Româna</b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nu mai e un secret ca ne place carnea de iepure gatita-n fel si chip.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Daca va place si voua, atunci va sfatuiesc sa incercati si reteta asta, simpla tare de tot dar foarte gustoasa. Nu o sa regretati. </span></div>
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<span style="font-family: arial, helvetica, sans-serif;">M-am </span><span style="font-family: "arial", "helvetica", sans-serif;">inspira</span><span style="font-family: arial, helvetica, sans-serif;"> de <a href="http://www.senticheprofumino.ifood.it/2016/02/coniglio-al-tegame-cucina-tradizionale-toscana.html"><span style="color: #6aa84f;">aici</span></a>.</span></div>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingrediente:</span></u></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 iepure taiat bucati</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">rosii tip curmala sau cherry (am pus 20 de bucati)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cede rosii</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 pahar de vin alb sec</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4 catei de usturoi</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">rozmarin proaspat</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">mix de erbe aromatice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">sare</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">piper</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">ulei extravirgin de masline</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Se sareaza, se pipareaza si se prepara peste carne ierburile aromatice si se pune apoi intr-o tigaie cu cateva linguri de ulei de masline. Carnea trebuie sa se perpeleasca bine pe toate partile.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Se stinge apoi cu vin alb sec, iar cand alcoolul s-a evaporat se adauga rosiile taiate pe jumatate, ceapa taiata julienne, cateii de usturoi intregi si ramurelele de rozmarin.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Se lasa la foc lent si se adauga apa pe timpul coacerii daca e nevoie.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Posta buna!</span><br />
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com17tag:blogger.com,1999:blog-6458307333532575146.post-24019862436348159132016-02-01T15:58:00.000+01:002016-02-01T15:58:07.069+01:00Cappone ripieno al forno - Clapon umplut la cuptor<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qrXLuks144g8uMbaBtPz18iop4BioSDkQ-l0xa09NOk5uCx5Fpmf0SHAavr2xu7kC4U4r50WC_PU9KklA2hawAc4K1wON623i6a3DfMNXF0DRTQCOx43ILkDwiNS2hrCKfnZRGjMCY4/s1600/IMG_5583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qrXLuks144g8uMbaBtPz18iop4BioSDkQ-l0xa09NOk5uCx5Fpmf0SHAavr2xu7kC4U4r50WC_PU9KklA2hawAc4K1wON623i6a3DfMNXF0DRTQCOx43ILkDwiNS2hrCKfnZRGjMCY4/s640/IMG_5583.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #6aa84f;"><span style="font-family: arial, helvetica, sans-serif;">Mai jos reteta in limba r</span></span><span style="background-color: white; line-height: 18px;"><span style="color: #6aa84f; font-family: Arial, Helvetica, sans-serif;">om<span style="line-height: 19px;">âna</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Questo cappone è sopravvissuto alle feste appena passate. L'avevo messo in congelatore proprio con l'intenzione di cucinarlo ripieno perché in questo modo non l'ho mai cucinato.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Uno dei piatti di Natale per eccellenza è il brodo di cappone ed io l'ho sempre cucinato così, ma ogni tanto mi piace provare qualcosa di nuovo. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sono rimasta piacevolmente sorpresa. La pelle croccante e la carne morbida. Anche il petto che di solito è un po' stoppaccioso, è rimasto invece bello morbido. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Il ripieno, una favola. Molto molto buono, da usare anche per altre carni.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se per il prossimo Natale e non solo, non volete cucinare il cappone nel solito modo, vi consiglio di farlo ripieno. Rimarrete sodisfatti.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Noi abbiamo servito il cappone con il ripieno tagliato a fette e con delle patate al forno.</span></div>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredienti:</span></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cappone di circa 2,6 kg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">650 gr macinato di maiale</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125 gr mortadella</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20 gr pistacchio intero s</span><span style="font-family: "arial" , "helvetica" , sans-serif;">gusciato</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">50 gr prugne secche</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">50 gr datteri</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 rametto di rosmarino</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 rametti di timo</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sale, pepe</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">olio extravergine di oliva</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ho pulito, fiammeggiato e lavato il </span><span style="font-family: "arial" , "helvetica" , sans-serif;">cappone</span><span style="font-family: "arial" , "helvetica" , sans-serif;">. L'ho asciugato sia dentro che fuori.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Il macinato di maiale l'ho tritato ancora, per qualche secondo nel Bimby perché lo volevo più fine. L'ho mescolato poi con la mortadella tritata sempre con il Bimby, il pistacchio intero, le prugne secche e i datteri tagliati a pezzettini, il rosmarino e il timo tritati, sale, pepe. Questo composto l'ho messo in frigo per una notte.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Il giorno dopo ho riempito il cappone con il composto fatto, l'ho chiuso con degli stecchini e l'ho messo in una teglia da forno con un filo di olio extravergine di oliva. Poco olio perché il cappone rilascerà tanto grasso durante la cottura.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ho infornato a 220 gradi per circa 25 minuti, poi ho abbassato la temperatura a 180 gradi e ho lasciato cuocere per 40 minuti, dopodiché ho alzato di nuovo a 200 gradi fino alla fine della cottura.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buon apetito!</span></div>
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<b style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Claponul despre care o sa va povestec astazi, a supravietuit sarbatorilor care tocmai au trecut. Il pusesem in congelator cu intentia sa-l fac umplut la cuptor, pentru ca in felul asta nu l-am mai gatit pana acum. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Aici claponul e sinonim cu supa. Pentru pranzul de Craciun, supa trebuie sa fie neaparat facuta din clapon, iar eu asa l-am gatit intotdeauna. Insa din cand in cand, nu strica sa incercam si ceva nou.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ce sa va zic, am ramas placut surprinsa. Pielea crocanta, iar carnea moale. Pana si pieptul care de obicei e mai innecacios, a iesit moale.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Umplutura minunat de buna, merge si la alte carnuri zic eu. Merge si claponul umplut si apoi fiert in supa, de ce nu!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Daca pentru Craciunul viitor si nu numai, o sa vreti sa probati o reteta noua, v-o recomand cu drag, o sa fiti pe deplin satisfacuti. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Noi am servit claponul cu umplutura taiata felii si cu cartofi la cuptor.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingrediente</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 clapon de circa 2,6 kg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">650 gr de carne tocata de porc</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">125 gr mortadella</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">20 gr fistic intreg fara coaja</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 gr prune seci</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 gr curmale</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ramurica de rozmarin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 ramurele de cimbru</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sare, piper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ulei extravirgin de masline</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Am curatat, am parlit si am spalat claponul. Apoi l-am uscat atat in interior cat si in exterior.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Carnea tocata o vroiam un pic mai fina, asa ca am pus-o in termomix pentru cateva secunde la tocat. Am tocat si mortadella fin de tot, tot la termomix.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Intr-un castron am amestecat carnea tocata de porc, mortadella tocata, fisticul intreg, prunele seci si curmalele taiate bucatele, rozmarinul si cimbrul taiate marunt, sare si piper. Am amestecat bine si am pus la frigider pentru o noppte.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A doua zi am umplut claponul cu compozitia facuta, l-am inchis cu cateva scobitori si l-am pus intr-o tava cu un fir de lei extravirgin de masline. Foarte putin ulei pentru ca claponul lasa o gramada de grasime in timp ce coace.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">L-am dat la cuptor la 220 de grade pentru primele 25 de minute, apoi am scazut temperatura la 180 de grade pentru 40 de minute, dupa care am ridicat temperatura la 200 de grade pana la final.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com21tag:blogger.com,1999:blog-6458307333532575146.post-71247918173416004382016-01-22T17:24:00.000+01:002016-01-23T09:08:26.557+01:00Faraona all'arancia e patate alla paprika - Bibilica cu portocale si cartofi cu paprika<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbYKd9YToSbREHmPv-V2RzNynDmnWShyh2_H8LVa2tU1MI_diIF6ucrjDJGUZf7IIgvB81RbbVv-FPXE-0-6gjQUuq9S0FBaj91lKhX99jgHYZaRTMlRqveUR_1YbNEOXed0uHwIkhNE/s1600/IMG_5294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbYKd9YToSbREHmPv-V2RzNynDmnWShyh2_H8LVa2tU1MI_diIF6ucrjDJGUZf7IIgvB81RbbVv-FPXE-0-6gjQUuq9S0FBaj91lKhX99jgHYZaRTMlRqveUR_1YbNEOXed0uHwIkhNE/s640/IMG_5294.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #6aa84f;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mai jos reteta in limba romana</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Di solito cucino la faraona intera al forno, con salvia e rosmarino e con un bel contorno di patate al forno. Oppure al <a href="http://www.lacucinadiany.blogspot.it/2012/03/bibilica-in-sos-de-ciocolata-faraona-al.html"><span style="color: black;">cioccolato</span></a>, una versione che ci ha conquistato subito, molto particolare.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ma stavolta, per il pranzo della domenica scorsa, mi andava di provare qualcosa di nuovo è così mi sono ricordata di questa ricetta che avevo visto anni fa sul blog di <a href="http://lagallinavintage-giuliana.blogspot.it/2012/11/profumo-darancia_22.html">Giuliana</a>. Molto buona, profumata, saporita, da rifare ancora direi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mamma ha fatto un contorno di patate che a noi piace moltissimo, con paprika e prezzemolo. Una valida alternativa alle solite patate al forno.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vi auguro un buon fine settimana!</span></div>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredienti:</span></u></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 faraona a pezzi</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 scalogni </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">100 gr di pancetta affumicata a dadini</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">qualche rametto di rosmarino</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">qualche foglia di salvia</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">succo di una arancia spremuta</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 arancia intera tagliata a fette</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">sale</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">pepe</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">olio extravergine di oliva</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pulire la faraona, fiammeggiarla e tagliarla a pezzi.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Tagliare i scalogni a julienne e rosolarli in una padella con la pancetta a dadini e qualche cucchiaio di olio extravergine di oliva.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Aggiungere la faraona a pezzi, il rosmarino, la salvia, il sale, il pepe.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cuocere coperto per circa 45 minuti, mescolando spesso e aggiungere se c'è bisogno un pochino d'acqua.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Quasi a fine cottura (5 minuti prima di spegnere il fuoco) aggiungere il succo d'arancia e l'altra arancia tagliata a fette.</span><br />
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredienti per le patate alla paprika:</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">patate </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cucchiaino di paprika dolce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sale</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">olio extravergine di oliva</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">prezzemolo</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pulire le patate, tagliarle a pezzi e metterle a bollire con un pochino di sale.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mettere qualche cucchiaio di olio extravergine di oliva in una padella assieme alla paprika dolce, mescolare e riscaldare un pochino.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Aggiungere le patate bollite, regolare di sale e mescolare il tutto.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Aggiungere il prezzemolo e servite.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Buon apetito!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="background-color: white; line-height: 18px;">Rom<span style="line-height: 19px;">âna</span></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">De obicei gatesc bibilica intreaga la cuptor, cu rozmarin si salvie si o servim cu</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> cartofi la cuptor. Am facut-o si cu <a href="http://www.lacucinadiany.blogspot.it/2012/03/bibilica-in-sos-de-ciocolata-faraona-al.html"><b>ciocolata</b></a>, o varianta mai putin obisnuita, dar foarte buna si care ne-a cucerit papila din prima clipa.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">De data asta, pentru pranzul de duminica trecuta, am vrut sa incerc ceva nou si asa mi-am amintit de reteta asta vazuta acum cativa ani pe blogul <a href="http://lagallinavintage-giuliana.blogspot.it/2012/11/profumo-darancia_22.html">Giulianei</a>. Foarte buna a iesit, carnea aromata si parfumata, o s-o refac cu siguranta.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mama a facut o garnitura de cartofi cu paprika si patrunjel, buni si rapizi, care a inlocuit cu succes cartofii la cuptor.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Va doresc un sfarsit de saptamana cat mai placut!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingrediente:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 bibilica taiata bucati</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 salote</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100 gr pancetta afumata (sau kaizer) taiata bucatele</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">cateva ramurele de rozmarin</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">cateva frunze de salvie</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sucul proaspat stors de la o portocala</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">o portocala taiata felii</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sare</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">piper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">ulei extravirgin de masline</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Se curata bibilica, se parleste si se taie bucati.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Se taie salotele julienne si se pun intr-o tigaie cu pancetta afumata si cu cateva linguri de ulei extravirgin de masline. Se lasa pe foc pana ce se inmoaie salotele, dupa care se adauga biblica taiata bucati, rozmarinul, salvia, sare, piper.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Se acopera si se lasa pe foc circa 45 de minute, amestecind mereu si se adauga un pic de apa daca e nevoie.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spre final (cu cinci minute inainte) se adauga sucul de la o portocala si cealalta portocala taiata felii.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingrediente pentru cartofii cu paprika:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">cartofi</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 </span><span style="font-family: "arial" , "helvetica" , sans-serif;">lingurita</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> de paprika dulce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sare</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">ulei</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> extravirgin de masline</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">patrunjel</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Se curata cartofii, se taie bucati si se pun la fiert cu putina sare.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Se pun cateva linguri de ulei extravirgin de masline intr-o tigaie impreuna cu paprika dolce, se amesteca si se incalzeste putin pe foc. Se adauga cartofii fierti, se amesteca, se pune deasupra patrunjel tocat si apoi se servesc calzi.</span><br />
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com28tag:blogger.com,1999:blog-6458307333532575146.post-8976225897801704442016-01-20T15:37:00.002+01:002016-01-20T15:44:10.070+01:00Carpaccio di tonno affumicato marinato allo zenzero - Carpaccio de ton afumat marinat cu ghimbir<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe6K0OwJi9-6YezbIp27se0lU1JivWRGraD5_koaGeOQrvy9H9aCK4kxiaHBFvL9Va1YWgBXP5jFG_IjR67NkYQAYCCH_W087Kc17GHGaCARkXxLEp1l7a9TxLjhI2RRASptW8dn6tr4/s1600/IMG_4645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe6K0OwJi9-6YezbIp27se0lU1JivWRGraD5_koaGeOQrvy9H9aCK4kxiaHBFvL9Va1YWgBXP5jFG_IjR67NkYQAYCCH_W087Kc17GHGaCARkXxLEp1l7a9TxLjhI2RRASptW8dn6tr4/s640/IMG_4645.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dopo il <a href="http://lacucinadiany.blogspot.it/2016/01/carpaccio-di-spada-affumicato-marinato.html"><span style="color: black;">carpaccio di spada affumicato marinato all'arancia</span></a>, oggi vi racconto un po' il carpaccio di tonno affumicato marinato allo zenzero. Questi sono due antipasti che sono stati presenti sulla tavola della <a href="http://lacucinadiany.blogspot.it/2015/12/la-cena-della-vigilia-di-natale-2015.html"><b>Vigilia di Natale</b></a> e devo dire che hanno avuto molto successo. Trovo che siano due ricette facili, leggere e molto gustose.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Grazie <a href="http://lagallinavintage-giuliana.blogspot.it/">Giuliana</a> anche per questa ricetta!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredienti:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">300 gr carpaccio di tonno affumicato</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">il succo di 2 lime</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 pezzetto di zenzero fresco</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">prezzemolo</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">erba cipollina (io non l'ho trovata)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 spicchio d'aglio</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sale</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">pepe esotico</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">bacche di pepe rosa</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">olio extravergine di oliva</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In una ciotola mescolare l'olio con il succo di lime, poco sale, una manciata di pepe esotico, il prezzemolo e l'aglio tritati, l'erba cipollina, lo zenzero grattugiato, il pepe rosa. Sbattere bene per emulsionare e versare poi il tutto sopra le fette di tonno affumicato disposte su un piatto da portata. Lasciare marinare per almeno 4-5 ore.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Buon apetito!</span><br />
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<b style="background-color: white; line-height: 18px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dupa <a href="http://lacucinadiany.blogspot.it/2016/01/carpaccio-di-spada-affumicato-marinato.html"><span style="color: black;">"carpaccio" de peste spada afumat</span></a>, iata-l si pe cel de ton afumat. Au avut mare succes pe <b><span style="color: black;"><a href="http://lacucinadiany.blogspot.it/2015/12/la-cena-della-vigilia-di-natale-2015.html">masa din Ajunul Craciunului</a></span></b> si cu siguranta au devenit doua gustari de peste care nu vor lipsi de acum inainte de sarbatori si nu numai.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Multumesc <a href="http://lagallinavintage-giuliana.blogspot.it/">Giuliana</a> si pentru reteta asta!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingrediente:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">300 gr carpaccio de ton afumat (felii foarte subtiri de ton afumat)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sucul de la 2 limete</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 bucatica de ghimbir proaspat</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">patrunjel</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">arpagic verde (eu nu am pus ca nu am gasit)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 catel de usturoi</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sare</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">piper exotic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">boabe de piper roz</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">ulei extravirgin de masline</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Intr-un castron se amesteca uleiul cu sucul de la cele 2 limete, putina sare, piper exotic macinat proaspat, patrunjelul tocat, usturoiul taiat fin de tot, arpagicul verde taiat cu o foarfeca, ghimbirul dat la razatoare si piperul roz. Se amesteca bine cu o furculita in asa fel inca sa rezulte o emulsie. Se toarna emulsia peste feliile de peste aranjate pe un platou si se lasa la marinat pentru cel putin 4-5 ore.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pofta buna!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com15tag:blogger.com,1999:blog-6458307333532575146.post-61705818129799954412016-01-17T15:45:00.003+01:002016-01-17T16:39:28.165+01:00Carpaccio di spada affumicato marinato all'arancia - Carpaccio de peste spada afumat marinat in suc de portocale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7buTn4U7ADUNoXqoE8rDPnST4BSvL3o53nj8aJSWRRyuMjGL1NvlbS2d3FJgn29zn0qNZ7mxXAUDoiidd5m3DDI6enCHQO_l63N1ZGFaxaqKRSmBNqZbcaOYd8lqKgOGmRiCGqducY4/s1600/IMG_4643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7buTn4U7ADUNoXqoE8rDPnST4BSvL3o53nj8aJSWRRyuMjGL1NvlbS2d3FJgn29zn0qNZ7mxXAUDoiidd5m3DDI6enCHQO_l63N1ZGFaxaqKRSmBNqZbcaOYd8lqKgOGmRiCGqducY4/s640/IMG_4643.jpg" width="426" /></a></div>
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<span style="background-color: white; color: #6aa84f;"><span style="font-family: Arial, Helvetica, sans-serif;">Mai jos reteta in limba romana</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tra le varie cose che ho preparato per la <b><a href="http://lacucinadiany.blogspot.it/2015/12/la-cena-della-vigilia-di-natale-2015.html">cena della Vigilia di Natale</a></b>, c'era anche questo carpaccio di spada che ha conquistato il palato di tutti. Devo ringraziare la mia amica <a href="http://lagallinavintage-giuliana.blogspot.it/"><b>Giuliana</b></a>, per me una fonte d'ispirazione preziosa.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredienti:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300 gr spada affumicato a fette</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">il succo di 2 arance</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">il succo di un limone</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">prezzemolo</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 spicchio d'aglio</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sale</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pepe esotico</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">olio extravergine di oliva</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pepe rosa in grani</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In una ciotola mescolare l'olio con il succo delle due arance, il succo di limone, l'aglio e il prezzemolo tritati, il pepe rosa in grani, una macinata di pepe esotico e regolare di sale (poco). Sbattere bene il tutto per emulsionare.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mettere le fettine di spada su un piatto da portata e bagnare con l'emulsione. Lasciare marinare per almeno 4 - 5 ore.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buon apetito.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-e4O2I69-dCQsI421L1xq700eItXlLntT9ZS9EU2y3iMlrxKGWGYsgiG2CMoI34n5Cqlt7P6z_boE2bonZKWBH1gAp6EYjDGxEVtZtuLnTKZWTP5EDUCNPTjHS2f4K5g2fL6WeslTkk/s1600/IMG_4640+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-e4O2I69-dCQsI421L1xq700eItXlLntT9ZS9EU2y3iMlrxKGWGYsgiG2CMoI34n5Cqlt7P6z_boE2bonZKWBH1gAp6EYjDGxEVtZtuLnTKZWTP5EDUCNPTjHS2f4K5g2fL6WeslTkk/s640/IMG_4640+%25281%2529.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Româna</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Unul dintre preparatele avute pe <a href="http://lacucinadiany.blogspot.it/2015/12/la-cena-della-vigilia-di-natale-2015.html"><b>masa din Ajun de Craciun</b></a> a fost acest carpaccio de peste spada afumat. A fost deosebit de bun, toata lumea a fost incantata si de aceea ii multumesc prietenei mele <a href="http://lagallinavintage-giuliana.blogspot.it/"><b>Giuliana</b></a> pentru reteta si v-o propun si voua. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingrediente:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300 gr felii de peste spada afumat</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sucul de la 2 portocale</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sucul de la o lamaie</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">patrunjel</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 catel de usturoi</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sare</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">piper exotic</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ulei extravirgin de masline</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">boabe de piper roz</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Intr-un castron se amesteca uleiul cu sucul de la cele doua portocale, sucul de lamaie, usturoiul taiat marunt, patrunjelul tocat, boabele de piper roz, ceva piper exotic proaspat macinat si putina sare. Se amesteca bine totul cu o furculita asa incit sa rezulte o emulsie.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se pun feliile de peste spada pe un platou, se varsa deasupra emulsia si se lasa la marinat pentru cel putin 4 - 5 ore.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzhPFC9JErZHjCWce5krRYVFQvMMrLtIX8ukvxaal4Ua-DoCI6PRTVz_-EY4SmQQcZQQxcLTEnLMeS5GqpdgfE3k75giDpforP7X0Gdv9K22VAZ-MA3KXM0BgtEl_pDMgpsg996la1oU/s1600/IMG_4641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzhPFC9JErZHjCWce5krRYVFQvMMrLtIX8ukvxaal4Ua-DoCI6PRTVz_-EY4SmQQcZQQxcLTEnLMeS5GqpdgfE3k75giDpforP7X0Gdv9K22VAZ-MA3KXM0BgtEl_pDMgpsg996la1oU/s640/IMG_4641.jpg" width="640" /></a></div>
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<br />Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com33tag:blogger.com,1999:blog-6458307333532575146.post-46641767432415726982016-01-05T20:46:00.002+01:002016-01-18T17:39:42.274+01:00Il cenone di capodanno 2015 - Cina de Revelion 2015<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmHmCW53PSHxFpGAM3mE0HsBE7aVLBOvNlFrYZtRmrj1z28bh3Hp91GJAftH8H0bDzHUSowbjr72bV614Z1iM9qNLSPoWr_MxyLf7Tq17j-JKl2RwfoVEuymzn4_KxqxT97uGGQy8xm4/s1600/IMG_4829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmHmCW53PSHxFpGAM3mE0HsBE7aVLBOvNlFrYZtRmrj1z28bh3Hp91GJAftH8H0bDzHUSowbjr72bV614Z1iM9qNLSPoWr_MxyLf7Tq17j-JKl2RwfoVEuymzn4_KxqxT97uGGQy8xm4/s640/IMG_4829.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Le feste sono quasi finite, le fatiche in cucina pure... :)))!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Quest'anno abbiamo festeggiato il capodanno a casa nostra e vi vorrei fare vedere cosa è uscito fuori dalla mia cucina. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Buon 2016 a tutti!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sarbatorile aproape ca s-au terminat si odata cu ele s-au terminat si eforturile depuse in bucatarie :)))!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Anul asta am sarbatorit revelionul acasa la noi si as vrea sa va arat ce a iesit din bucataria mea.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Un an nou fericit tuturor!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0Mi4nytcXDZVyghI-w-tK2lxDnF0qGxnBxpS_jiWduMVA-c9KfExgfNWYADYPthk3wtu8SdQI-zov2OxcssGTAzLGG2xN3lkM34pMYZJUkiWzz1oLbW2e9eESUC6bd97l8Nsp-oMiKg/s1600/IMG_4822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0Mi4nytcXDZVyghI-w-tK2lxDnF0qGxnBxpS_jiWduMVA-c9KfExgfNWYADYPthk3wtu8SdQI-zov2OxcssGTAzLGG2xN3lkM34pMYZJUkiWzz1oLbW2e9eESUC6bd97l8Nsp-oMiKg/s640/IMG_4822.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cocktail di gamberetti - Cocktail de creveti</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ostriche Belon </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Una parte del ghiaccio è fatta con chicchi di melograno grazie ad una idea vista da <a href="http://bricioledisapori.blogspot.it/2015/12/cubetti-di-ghiaccio-con-i-ribes-per-laperitivo.html">Lorena</a>.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Stridii Belon</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O parte di cuburile de gheata e facuta cu boabe de rodie, dupa o idee vazuta la <a href="http://bricioledisapori.blogspot.it/2015/12/cubetti-di-ghiaccio-con-i-ribes-per-laperitivo.html">Lorena</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hufjLYcsKPLS0FD4pq5qLiHyiqyYL1RlfFV6uMKqRV1N5QsXC3JZ3dxr4Zf8FWe_i9VB3X3Hwe98OHkU4uMIn9qiO80XQ311SbmdwXhlpoj21nubhRRDFaiXV1O7gHCe9zR1_MIDUH8/s1600/IMG_4953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hufjLYcsKPLS0FD4pq5qLiHyiqyYL1RlfFV6uMKqRV1N5QsXC3JZ3dxr4Zf8FWe_i9VB3X3Hwe98OHkU4uMIn9qiO80XQ311SbmdwXhlpoj21nubhRRDFaiXV1O7gHCe9zR1_MIDUH8/s640/IMG_4953.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Le salse per accompagnare le ostriche: una fatta con dello scalogno tritato e marinato nell'aceto e un'altra fatta con cognac, sale, pepe, un goccio d'olio extravergine di oliva, succo di limone.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sosurile care au acompaniat stridiile: unul e facut cu salota taiata marunt si marinata in otet, iar celalalt cu coniac, sare, piper, ceva ulei extravirgin de masline si suc de lamaie.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Alici marinate con olio extravergine di oliva e cipolleta </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ansoa marinate cu ulei extravirgin de masline si ceapa verde taiata fin</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizs-ecUfOHzMhquMzB24HZQTH01bvEqnCp8wKZ_oxTlPr5coxKBRp4iPFsklVlYkKepEuQIY1sTaZn-xxSjv4YTh0ItTpUs0c-4QRoT4g9EIIyvyvwy1o1RQAgHJSh9UypJQ9Dw0E4IpE/s1600/IMG_4919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizs-ecUfOHzMhquMzB24HZQTH01bvEqnCp8wKZ_oxTlPr5coxKBRp4iPFsklVlYkKepEuQIY1sTaZn-xxSjv4YTh0ItTpUs0c-4QRoT4g9EIIyvyvwy1o1RQAgHJSh9UypJQ9Dw0E4IpE/s640/IMG_4919.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-SoRAfZ6sRtpROJnMlJYKy7JVkIutt4LkXClxUlpbN_sXCbGJg-2THNEdCvCnrMBMnBzclvm99Qx9tnIsnetXtw6WIKaGJClVSGhrdxA6FiHuizet0uFpo2z4JjU2cEWM1QdxZlXxlg/s1600/IMG_4956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-SoRAfZ6sRtpROJnMlJYKy7JVkIutt4LkXClxUlpbN_sXCbGJg-2THNEdCvCnrMBMnBzclvm99Qx9tnIsnetXtw6WIKaGJClVSGhrdxA6FiHuizet0uFpo2z4JjU2cEWM1QdxZlXxlg/s640/IMG_4956.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vol au vent ripieni con crema di salmone affumicato e robiola e decorati con uova di lompo</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vol au vent umpluti cu crema de somon afumat si branza robiola si decorate cu icre de lompo</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_22-yLRsmhaw6YalDcqnQJS-zZH6ftJsQnRKjx73ED8t9YPb6xybaaV8WVU5bjdCp628wQbkpZI_JtjAkmardrh6Z2QFUZQbAxomseXpPlboM6ub7XS8p9GIbkegYUHJkqAxYxYRQJg/s1600/IMG_4865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_22-yLRsmhaw6YalDcqnQJS-zZH6ftJsQnRKjx73ED8t9YPb6xybaaV8WVU5bjdCp628wQbkpZI_JtjAkmardrh6Z2QFUZQbAxomseXpPlboM6ub7XS8p9GIbkegYUHJkqAxYxYRQJg/s640/IMG_4865.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORkLlFIiZUdb1Gzlp95Cf-uaslzOMKxXxGwUnay86DHsCRv8Cyz_kkNaNtYJTexrJ9UwIIkCevq8KZ8YPb_08lTLilXIG0iwNSW29H-dm9OYyg1t6EwdfBotGTjJYv5sIvDo1hM8vWfg/s1600/IMG_4883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORkLlFIiZUdb1Gzlp95Cf-uaslzOMKxXxGwUnay86DHsCRv8Cyz_kkNaNtYJTexrJ9UwIIkCevq8KZ8YPb_08lTLilXIG0iwNSW29H-dm9OYyg1t6EwdfBotGTjJYv5sIvDo1hM8vWfg/s640/IMG_4883.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://lacucinadiany.blogspot.it/2013/03/salam-de-caracatita-salame-di-polpo.html"><b>Carpaccio di polpo</b></a> bagnato con un'emulsione fatta con olio extravergine di oliva, succo di limone, pepe rosa in grani, sale.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://lacucinadiany.blogspot.it/2013/03/salam-de-caracatita-salame-di-polpo.html"><b>Carpaccio de caracatita</b></a> peste care am pus o emulsie facuta din ulei extravirgin de masline, suc de lamaie, sare si boabe de piper roz.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6Qxx879HpjINT3qlImbrJbDkhC2z-R3AOYMBO_BA1XQJblaPV1yLzbzxwVzTqOHgOUm9zFpp35MAj43ApmuFvjZPf-6q0VFnktAVOKrO_zNZqMyyd-pMBt908oW4ahZcioBjPaf38Ms/s1600/IMG_4862+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6Qxx879HpjINT3qlImbrJbDkhC2z-R3AOYMBO_BA1XQJblaPV1yLzbzxwVzTqOHgOUm9zFpp35MAj43ApmuFvjZPf-6q0VFnktAVOKrO_zNZqMyyd-pMBt908oW4ahZcioBjPaf38Ms/s640/IMG_4862+%25281%2529.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tartine con uova di lompo</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tartine cu icre de lompo</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoyOU-SbR3REsOmcatvymXTsSgL6ZQSxCsfVuxAC5jyKx61Fo4R7IQ7e8Oi_6KK_jPtXbd7en0r3sodrVDc5H0dFAjTdb7N8aO7bei2EQVORGoKs06U-fg2IfOGYLCY-ASQptiXjKzeA/s1600/IMG_4863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoyOU-SbR3REsOmcatvymXTsSgL6ZQSxCsfVuxAC5jyKx61Fo4R7IQ7e8Oi_6KK_jPtXbd7en0r3sodrVDc5H0dFAjTdb7N8aO7bei2EQVORGoKs06U-fg2IfOGYLCY-ASQptiXjKzeA/s640/IMG_4863.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tartine con taramosalata (uova di merluzzo mescolate con olio e succo di limone)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tartine cu salata de icre</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWg0cIrh6Khh4j0yrhN30sloP-mweH4C-7cuMl96Jzr9dtzoGeVQRGhsygrOq6SvUdwErzFV4wcKsoVvn78DXMT_CiTBowaOWMY1n126NYJ_fHPltbwEKRehyxqwwbbiFE5hZaT3rguQ/s1600/IMG_4864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWg0cIrh6Khh4j0yrhN30sloP-mweH4C-7cuMl96Jzr9dtzoGeVQRGhsygrOq6SvUdwErzFV4wcKsoVvn78DXMT_CiTBowaOWMY1n126NYJ_fHPltbwEKRehyxqwwbbiFE5hZaT3rguQ/s640/IMG_4864.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Peperoncini ripieni di tonno</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ardei iuti umpluti cu ton</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cialda di cannolo ripiena di baccalà mantecato su letto di macco di fave.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Un piatto che io e mio marito abbiamo assaggiato tempo fa in un ristorante di Palermo (il ristorante dell'hotel Quintocanto - Officine del gusto) e d</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ato che ci aveva colpito molto, avevamo deciso di rifarlo a casa e finalmente l'abbiamo portato in tavola per questo capodanno.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Coaja de cannolo umpluta cu crema de cod pe un pat de crema de bobi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Am gustat bunatatea asta cu sotul meu pentru prima data intr-un restaurant din Palermo (restaurantul hotelului Quintocanto - Officina del gusto) si de atunci ne-am tot propus sa incercam acasa sa imitam ce-am mancat acolo. Sunt satisfacuta, a iesit delicios.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://lacucinadiany.blogspot.it/2015/02/salmone-allarancia-in-crosta-croccante.html"><b>Filetto di salmone marinato all'arancia</b></a>, in crosta croccante (noci, pinoli, buccia d'arancia, rosmarino e timo) su un letto di purea di patate (una crema di patate bollite e schiacciate, latte e burro)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://lacucinadiany.blogspot.it/2015/02/salmone-allarancia-in-crosta-croccante.html"><b>File de somon marinat in suc de portocale</b></a>, in crusta crocanta la cuptor ( nuci, seminte de pin, coaja rasa de portocala, rozmarin si cimbru) pe un pat de pireu de cartofi (o crema facuta cu cartofi fierti, lapte si unt si apoi mixat totul)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dentice al forno con patate, cipolla, pomodorini e olive</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dentice la cuptor cu cartofi, ceapa, rosii cherry, masline </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dentice all'acqua pazza</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dentice la cuptor cu cappere, morcov, rosii cherry, ierburi aromatice.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zuppa di lenticchie - Ciorba de linte conform traditiei</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.lacucinadiany.blogspot.it/2012/03/profiterol-profitterol.html"><b>Profitterol</b></a> - <a href="http://www.lacucinadiany.blogspot.it/2012/03/profiterol-profitterol.html"><b>Profiterol </b></a></span></div>
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<br />Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com26tag:blogger.com,1999:blog-6458307333532575146.post-40226044971634461892015-12-28T11:48:00.003+01:002016-01-04T13:01:02.994+01:00La cena della Vigilia di Natale 2015 - Cina de Ajun de Craciun 2015<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Quest'anno il Natale è stato speciale....magico, direi. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">E' stato il primo Natale del mio piccolino e sono contenta di essere riuscita a organizzare la cena della Vigilia a casa mia. Senza l'aiuto prezioso di mia mamma, non sarei riuscita, sicuramente.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Avere un bambino piccolo è abbastanza impegnativo, tutta la nostra attenzione si sposta su di lui e quindi certe cose non si possono proprio fare se non si ha un aiuto.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Non ho potuto rinunciare a preparare i biscotti natalizi (poi io faccio quantità industriali :)) e la più grande soddisfazione è stata quando mio marito una volta ritornato a casa ha esclamato: questo è il profumo di casa mia a Natale!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Un profumo che sa di famiglia, di casa, di nido, di tradizione. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Anul acesta Craciunul a fost special...magic, as zice.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A fost primul Craciun al micutului meu si sunt multumita ca am reusit sa organizez cina de Ajun acasa la noi. Fara ajutorul pretios al mamei, nu as fi reusit, in mod sigur.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bebele are nevoie de atentie maxima si anumite lucruri nu se pot face fara ajutor. Nu as fi reusit sa gatesc, sa fac biscuiti (bine, cantitati industriale cum fac eu :))), sa ma ocup de detalii, daca n-as fi avut ajutorul bunicii pentru nepotel.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nu am putut sa renunt sa fac biscuitii mei preferati si cea mai mare satisfactie a fost cand a venit sotul meu casa si a exclamat: asta e parfumul de Craciun al casei mele! Un parfum de familie, de casa, de cuib, de traditie.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Vi faccio vedere quindi i piatti che sono riuscita a realizzare quest'anno e vi lascio i miei migliori auguri....Buone feste!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Aperitivo con ostriche Belon e fasolari, accompagnati da due salse, tutto preparato da mio maritino. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">La prima salsa con scalogno tritato finemente e marinato nell'aceto e la seconda con </span><span style="background-color: white; text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="letter-spacing: 0.25px;">sale, pepe, cognac, succo di limone e un goccio d’olio extravergine di oliva</span></span></span></span><span style="background-color: white; color: #333333; font-family: MerriweatherLight, serif; font-size: 19px; letter-spacing: 0.25px; text-align: start;">.</span></div>
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<span style="background-color: white; color: #333333; letter-spacing: 0.25px; text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;">Pane tostato e burro e un buon prosecco italiano.</span></span></div>
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<span style="background-color: white; color: #333333; letter-spacing: 0.25px; text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;">Va arat ce am reusit sa realizez anul asta pentru masa de Ajun si va urez sarbatori fericite in continuare!</span></span></div>
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<span style="background-color: white; color: #333333; letter-spacing: 0.25px; text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;">Aperitivo cu stridii Belon si fasolari, acompaniate de doua </span></span><span style="font-family: Arial, Helvetica, sans-serif;">sosuri, totul pregatit de sotul meu.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Primul sos cu salota taiata fin si marinata in otet. Al doilea sos cu sare, piper, coniac, suc de lamaie si o picatura de ulei extravirgin de malsaine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Paine prajita unsa cu unt si un bun prosecco italian.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Abbiamo continuato con:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Carpaccio di spada marinato all'arancia</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Am continuat cu:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Carpaccio de peste spada marinat cu suc de portocale</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3EGSbMUJheROv8qEunU22_tjpOrBosUR1g_GwPliSyL5D7zXk7B7NxXsCJIqsegH6hrg4DWCQ070XvvgGWHipjEJsxMXy8rJMdToOCtCHvjJHc_nZA58RdxcHOnoAKUUREMrXnuyNHE/s1600/IMG_4643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3EGSbMUJheROv8qEunU22_tjpOrBosUR1g_GwPliSyL5D7zXk7B7NxXsCJIqsegH6hrg4DWCQ070XvvgGWHipjEJsxMXy8rJMdToOCtCHvjJHc_nZA58RdxcHOnoAKUUREMrXnuyNHE/s640/IMG_4643.jpg" width="426" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Carpaccio di tonno marinato allo zenzero e limone</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grazie <a href="http://lagallinavintage-giuliana.blogspot.it/">Giuliana</a> per l'ispirazione, i due carapaci sono stati deliziosi!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Carpaccio de ton marinat cu ghimbir si lamaie</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YDEDAnieh1Q4I0VGDWYvE7dPBcQtmU8fi5-_uQwdCjsazsiK7EfAbKo8jBoo3Q6hT4SO_BBb6YfQktKqbYVICWMMopdjboe3oQRawkfAIz2PFfKR4h5dtol7nGG01OaUJzc77N7VVVU/s1600/IMG_4645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YDEDAnieh1Q4I0VGDWYvE7dPBcQtmU8fi5-_uQwdCjsazsiK7EfAbKo8jBoo3Q6hT4SO_BBb6YfQktKqbYVICWMMopdjboe3oQRawkfAIz2PFfKR4h5dtol7nGG01OaUJzc77N7VVVU/s640/IMG_4645.jpg" width="426" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2013/03/salam-de-caracatita-salame-di-polpo.html">Carpaccio di polpo</a> con chicchi di melograno</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2013/03/salam-de-caracatita-salame-di-polpo.html">Carpaccio de caracatita</a> cu boabe de rodie</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqI-YSh8zAk5d4m6V8MrP-QvmpMgtdSlqgDZLRsKZiJZ1uHdxJw09aaEogRMZCJin-M-e6LhG8G2w_upcjccvXWdzIQBjEUtCIe2H_9syVhvUfX5gkBVue8cXeWKoGVVSHKSsOfqTJMFU/s1600/IMG_4654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqI-YSh8zAk5d4m6V8MrP-QvmpMgtdSlqgDZLRsKZiJZ1uHdxJw09aaEogRMZCJin-M-e6LhG8G2w_upcjccvXWdzIQBjEUtCIe2H_9syVhvUfX5gkBVue8cXeWKoGVVSHKSsOfqTJMFU/s640/IMG_4654.jpg" width="426" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2012/03/curmale-umplute-cu-crema-de-gorgonzola.html">Datteri ripieni</a> con crema di gorgonzola e mascarpone e decorati con chicchi di melograno</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2012/03/curmale-umplute-cu-crema-de-gorgonzola.html">Curmale umplute</a> cu crema de gorgonzola si mascarpone si decorate cu boabe de rodie</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.lacucinadiany.blogspot.it/2012/03/salata-de-legume-cu-maioneza-insalata.html">Insalata russa</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.lacucinadiany.blogspot.it/2012/03/salata-de-legume-cu-maioneza-insalata.html">Salata de legume cu maioneza</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGumKmHqwTTj4RCI0i6SD0NN831Vy6zIoOUhKoLCwVRRXxHjyK7QN6bqdRECPW6ccYc-sPJ4xKkzsnysddNLqOBy12mNJw3AcIeLsdc9Lnx_NgdDPG3THkx2uB0lxzXM__Caurp6qoqc/s1600/IMG_4663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGumKmHqwTTj4RCI0i6SD0NN831Vy6zIoOUhKoLCwVRRXxHjyK7QN6bqdRECPW6ccYc-sPJ4xKkzsnysddNLqOBy12mNJw3AcIeLsdc9Lnx_NgdDPG3THkx2uB0lxzXM__Caurp6qoqc/s640/IMG_4663.jpg" width="426" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stelle di pane carré tostato con crema di salmone e robiola, decorate con uova di lompo e semi di sesamo</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stelute de paine prajita cu crema de somon si branza robiola, decorate cu icre de lompo si seminte de susan</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxfMj909t5ptmphGtAKTUUzMUV9EfYIH0MOnDiwZ8rgg4-Tg3bPNlC4BO4LkV05yqhYtm9-CnF6W8VgfIQ0vSkBmVFBwKBXaI1mtKMGhS_lRQJTontCzqmd0r8Pxt9b_ZC4cWBF43OeM/s1600/IMG_4715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxfMj909t5ptmphGtAKTUUzMUV9EfYIH0MOnDiwZ8rgg4-Tg3bPNlC4BO4LkV05yqhYtm9-CnF6W8VgfIQ0vSkBmVFBwKBXaI1mtKMGhS_lRQJTontCzqmd0r8Pxt9b_ZC4cWBF43OeM/s640/IMG_4715.jpg" width="426" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tartine di pane integrale con formaggio brie, fichi secchi e miele</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tartine de paine integrala prajita, cu branza brie, smochine seci si miere</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ag2JAg3iYvCLtJcThvc4qROY4IHs-UIq2h00qPMOu2OPeRgmIxaxR51O_L3xyGOibKLh05xznLvHpgk1_6yV4A2AMdSd5SAvJV1lGbFXPPICL5xT3lGS-1KUKupCgixIwU0W-RNkVRo/s1600/IMG_4656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ag2JAg3iYvCLtJcThvc4qROY4IHs-UIq2h00qPMOu2OPeRgmIxaxR51O_L3xyGOibKLh05xznLvHpgk1_6yV4A2AMdSd5SAvJV1lGbFXPPICL5xT3lGS-1KUKupCgixIwU0W-RNkVRo/s640/IMG_4656.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fiori di pasta sfoglia ripieni di <a href="http://lacucinadiany.blogspot.it/2013/12/tartine-con-baccala-mantecato-tartine.html">baccalà mantecato</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Flori de aluat de foietaj umplute cu <a href="http://lacucinadiany.blogspot.it/2013/12/tartine-con-baccala-mantecato-tartine.html">crema de cod </a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cantucci salati e biscotti salati</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Biscuiti sarati</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Abbiamo continuato con baccalà fritto</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Am continuat cu cod fript, conform traditiei de aici</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Gamberoni al forno</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Creveti la cuptor</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Una ricciola di 2,7 kg in crosta di sale </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Un peste de 2,7 kg pe care l-am facut in crusta de sare la cuptor. Pestele se cheama "ricciola", in romaneste nu stiu cum ii zice din pacate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Carciofi e cardi gratinati al forno</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Anghinare si cardi la cuptor</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Panettone artigianale alla ricotta </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Panettone artizanal cu ricotta</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Biscotti: </span><a href="http://lacucinadiany.blogspot.it/2013/12/fossette-golose-biscotti-al-cioccolato.html" style="font-family: Arial, Helvetica, sans-serif;">fossette golose</a><span style="font-family: Arial, Helvetica, sans-serif;">, </span><a href="http://lacucinadiany.blogspot.it/2015/12/vanille-kipfel.html" style="font-family: Arial, Helvetica, sans-serif;">vanille kipferl</a><span style="font-family: Arial, Helvetica, sans-serif;">, <a href="http://lacucinadiany.blogspot.it/2014/02/biscotti-farciti-con-la-nutella-o-con.html">biscotti ripieni con la nutella</a>, palline di cocco, <a href="http://lacucinadiany.blogspot.it/2012/03/chocolate-crinkles.html">chocolate crinkles</a>, <a href="http://www.lacucinadiany.blogspot.it/2012/04/trufele-stellei-i-tartufi-di-stella.html">tartufi al cioccolato</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Biscuiti: <a href="http://lacucinadiany.blogspot.it/2013/12/fossette-golose-biscotti-al-cioccolato.html">fossette golose</a>,<a href="http://lacucinadiany.blogspot.it/2015/12/vanille-kipfel.html"> vanille kipferl</a>, <a href="http://lacucinadiany.blogspot.it/2014/02/biscotti-farciti-con-la-nutella-o-con.html">biscuiti umpluti cu nutella</a>, bilute de cocos, <a href="http://lacucinadiany.blogspot.it/2012/03/chocolate-crinkles.html">chocolate crinkles</a>, <a href="http://www.lacucinadiany.blogspot.it/2012/04/trufele-stellei-i-tartufi-di-stella.html">trufele Stelei</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>Buone feste a tutti, pace e tanto amore!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>Sarbatori fericite tuturor, pace si multa dragoste!</i></span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com28tag:blogger.com,1999:blog-6458307333532575146.post-63188634976926827722015-12-17T19:21:00.001+01:002016-01-17T16:39:55.194+01:00Vanille Kipferl<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif;">Mai jos reteta in limba romana</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">E' quasi Natale. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Quest'anno per noi sarà un festa speciale, il nostro primo Natale da genitori. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Emozionante, magico e felice come non mai.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Manca poco e, come ogni anno in questo periodo, inizio a pensare al menu e a come addobbare la tavola. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">La casa che profuma di biscotti ormai è diventato un must pre natalizio. Quest'anno farò delle vecchie ricette a cui non posso proprio rinunciare, ma proverò anche qualcosa di nuovo dalla mia lunga lista con ricette da provare.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I vanille kipfel sono dei biscotti buonissimi che volevo provare da tempo. Sono molto veloci da fare e si conservano a lungo (almeno così dicono). Vi consiglio di provarli se non lo avete ancora fatto, vale la pena davvero, sono ottimi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Grazie a Marina B per la ricetta.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredienti per circa 50 pezzi</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">280 gr farina 00</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100 gr farina di mandorle</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">210 gr burro freddo</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">70 gr zucchero</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">zucchero a velo vanigliato q.b</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mescolare la farina 00 con la farina di mandorle e lo zucchero. Aggiungere poi il burro freddo tagliato a pezzi e mescolare fino ad ottenere un impasto. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Formare una palla, avvolgerla con della pellicola e conservarla in frigo per qualche ora.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Prendere dei pezzettini d'impasto di circa 12 gr ciascuno e formare delle palline, poi formare dei rotolini e piegare poi ogni rotolino a cornetto.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mettere i biscotti in una teglia foderata con della carta forno e infornare a 180 gradi (forno preriscaldato) per circa 15-20 minuti, in base al proprio forno. I miei biscotti dopo circa 18 minuti erano pronti.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lasciare riposare nella teglia per qualche minuto e poi arrotolarli ancora caldi nello zucchero a velo. Mettere i biscotti su una griglia, lasciarli raffreddare completamente e conservarli poi in una scatola di latta. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Buon appetito!</span></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Craciunul bate la usa, iar anul asta sarbatorile pentru noi vor fi speciale.....Am devenit parinti si asta e primul nostru Craciun cu comoara noastra. Emotionant, magic si mai fericit ca niciodata.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ca in fiecare an in perioada asta, incep sa ma gandesc la meniu, la cum o sa pregatesc masa, etc.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Parfumul de biscuiti care invade casa a devenit un must inainte de Craciun. Anul asta voi face retete vechi la care nu pot sa renunt, dar voi incerca si ceva nou.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Biscuitii astia erau de foarte multa vreme pe lista cu retete de incercat si in sfarsit le-a venit randul. Vi-i recomand cu drag, se fac foarte repede, se conserva pentru mult timp (cel putin asa se zice, voi vedea) si sunt foarte buni.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Multumesc Marina B pentru reteta.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingrediente pentru circa 50 de biscuiti:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">280 gr faina 00</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100 gr faina de migdale (migdale fara pielita macinate) sau nuci macinate fin </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">210 gr unt rece</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">70 gr zahar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">zahar pudra cu gust de vanilie</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Se amesteca faina 00 cu faina de migdale si cu zaharul. Se adage poi until rece taiat bucatele, se amesteca pana ce se ottime un aluat.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Se formeaza o bila, se acopera cu pelicula si se pastreaza la frigider pentru cateva ore.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Se formeaza bile mici de circa 12 gr fiecare, apoi din fiecare biluta se formeaza un bastonas, care va deveni apoi o mica potcoava.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Se pun biscuitii pe o tava acoperita cu hartie de copt si se dau la cuptorul preuincalzit la 180 de grade pentru circa 15 - 20 de minute, in functie de yuptor Dupa 18 minute biscuitii mei au post gata.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Se lasa cateva minute in tava (sunt foarte fragezi abia scosi din cuptor) dupa care se tavalesc cu atentie in zaharul pudra (biscuitii trebuie sa fie calzi). Se lasa la racit pe un gratar, apoi se pot conserva intr-o cutie de tabla.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Posta buna! </span><br />
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com13tag:blogger.com,1999:blog-6458307333532575146.post-30008763195876155022015-12-01T19:49:00.001+01:002016-01-17T16:40:25.780+01:00Pasta con cime di rapa e pancetta - Paste cu frunze de rapita si sunculita<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif;">Mai jos reteta in limba romana</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pasta con cime di rapa e pancetta, faraona al forno al profumo di rosmarino e patate al forno con origano e rosmarino. Un pranzo domenicale gustoso e tutto sommato veloce, senza perdere troppo tempo davanti ai fornelli.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">La faraona l'ho pulita, salata, pepata e riempita con qualche rametto di rosmarino, dopodiché l'ho cucinata a 200 gradi per i primi minuti e poi ho abbassato la temperatura a 180 gradi e l'ho mantenuta per tutta la durata della cottura.</span><br />
<span style="font-family: arial, helvetica, sans-serif;">Ho pulito le patate, le ho tagliate e poi mescolate con del sale, pepe, olio extravergine di oliva, origano e aghi di rosmarino tritati. In forno a 200 gradi. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Vi lascio la ricetta della pasta, di una facilità vergognosa :)))!! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Vi saluto e vi ringrazio per gli auguri che mi avete lasciato al post precedente! Un abbraccio a tutti!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u></u></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredienti per 3 persone:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 mazzi di cime di rapa </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100 gr pancetta</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">olio extravergine di oliva</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sale</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">pepe</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">pasta - ditali</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mettere la pancetta a rosolare con un cucchiaio di olio extravergine di oliva.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pulire le cime di rapa e usare soltanto le parti tenere, quindi eliminare la parte del gambo più dura.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mettere le cime di rapa a bollire in una pentola assieme alla pasta e del sale.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Quando la pasta è pronta, scolarle il tutto e aggiungere la pancetta e del olio extravergine di oliva. </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mescolare, impiattare e servire con una spolverata di pepe e con un filo di olio extravergine di oliva.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Buon appetito!</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVEosSuH4rgMjWMXLOXuCQbBBV0EbWprCYmroUO8LZrlWeQz4QNQfBjfT6v781kNIDxlnV2r5DCN3mU_ApBRCRzPSjAXKruyxduNTCmQQXIylVEIsAD2I4pdk99Uz3gw5jDafcQiQo-U/s1600/IMG_4166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVEosSuH4rgMjWMXLOXuCQbBBV0EbWprCYmroUO8LZrlWeQz4QNQfBjfT6v781kNIDxlnV2r5DCN3mU_ApBRCRzPSjAXKruyxduNTCmQQXIylVEIsAD2I4pdk99Uz3gw5jDafcQiQo-U/s640/IMG_4166.jpg" width="640" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b>
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<span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;">Paste cu frunze de rapita si sunculita, bibilica la cuptor cu parfum de rozmarin si cartofi la cuptor cu oregano si rozmarin. Un pranz de duminica fara pretentii, dar deosebit de bun. </span></span></div>
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<span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;">Bibilica (sarata, piparata si umpluta cu cateva crengute de rozmarin) am gatit-o la cuptor la 200 de grade primele minute, apoi am coborat temperatura la 180 de grade si am mentinut-o pe toata durata pana ce bibilica a fost gata. </span></span></div>
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<span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;">Cartofii (amestecati cu sare, piper, oregano, ulei extravirgin de masline si ace de rozmarin tocate) i-am gatit la cuptor la 200 de grade.</span></span></div>
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<span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;">Va las reteta de paste, rusinos de simpla!</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 19px;"><u>Ingrediente pentru 3 persoane:</u></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">2 buchete de frunze de rapita</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">100 gr sunculita</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">ulei extravirgin de masline</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">sare </span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">piper</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">pasta - ditali</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br /></span></span></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 19px;">Sunculita se prajeste intr-o lingura de ulei de masline.</span></span></span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 19px;"><span style="background-color: white; line-height: 21px; text-align: -webkit-auto;">In ceea ce priveste frunzele de rapita, se foloseste numai partea frageda, deci numai frunzele cu tot cu flori si tulpina frageda. Se spala si se pun la fiert impreuna cu pastele si sare.</span></span></span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><span style="line-height: 21px; text-align: -webkit-auto;">Cand pastele au fiert se scurg de apa si se amesteca cu sunculita si ceva ulei extravirgin de masline.</span></span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><span style="line-height: 21px; text-align: -webkit-auto;">Se pun pastele pe farfurii si se servesc cu piper proaspat macinat si cu un fir de ulei extravirgin de masline.</span></span></span></span></span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com18tag:blogger.com,1999:blog-6458307333532575146.post-6680424437420554842015-11-18T18:43:00.000+01:002015-12-13T18:25:00.433+01:00Fiocco azzurro in casa Any!<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Eccomi qui....dopo mesi e mesi di assenza ritorno con una meravigliosa notizia....sono diventata Mamma! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Il mio cucciolo è nato quasi un mese fa e da allora ogni giorno è diventato più bello, un susseguirsi di emozioni, pianti di gioia, sorrisi e nuove sensazioni...</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"> Mio figlio mi ha</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"> cambiato la vita rendendola migliore, gli ha dato un senso. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Sono estremamente felice, è arrivata la gioia più grande che possa esistere....</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Benvenuto al mondo amore mio!</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9rzfnodTcckl1f0_ueNqFpYrWJuh1Vf2RXKHTXq7ipmVJul93PphLR18ks_bKJMN2m6COZS9AUYeAnr8ZLK82gztMJN5DiyPRZ_bsRINK6XwoaZrbzFoiUSYsOUJPFmwEeY4MObdTnU/s1600/IMG_3959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9rzfnodTcckl1f0_ueNqFpYrWJuh1Vf2RXKHTXq7ipmVJul93PphLR18ks_bKJMN2m6COZS9AUYeAnr8ZLK82gztMJN5DiyPRZ_bsRINK6XwoaZrbzFoiUSYsOUJPFmwEeY4MObdTnU/s640/IMG_3959.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Iata-ma din nou aici...dupa o lunga absenta care a durat luni si luni, ma intorc cu o veste minunata....am devenit Mama!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Puiul meu s-a nascut acum aproape o luna si de atunci fiecare zi e mai frumoasa....emotii noi, plansete de bucurie, surasuri si noi senzatii. Fiul meu mi-a schimbat viata facind-o mai buna, i-a dat un sens.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Sunt extrem de fericita, a sosit cea mai mare bucurie care poate exista...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Bun venit pe lume iubirea mea!</i></span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com70tag:blogger.com,1999:blog-6458307333532575146.post-74320022435887105812015-04-21T12:41:00.002+02:002015-04-22T15:56:26.148+02:00Pollo allo zenzero e salsa di soia - Pui cu ghimbir si sos de soia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjza7KUUUea-PxhnSlyG8MIUqbSyOm7ro9dlO7_7DkFoZO0_J22uzFl7QC79LsGFOiRpNsq_1-Qn7zocukyC7pZqBdbZINtdPRAPvSGsE1F4oibHDwWAohBdf0xt2gv1sf3tCEuf0Q2WDM/s1600/IMG_0223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjza7KUUUea-PxhnSlyG8MIUqbSyOm7ro9dlO7_7DkFoZO0_J22uzFl7QC79LsGFOiRpNsq_1-Qn7zocukyC7pZqBdbZINtdPRAPvSGsE1F4oibHDwWAohBdf0xt2gv1sf3tCEuf0Q2WDM/s1600/IMG_0223.jpg" height="426" width="640" /></a></div>
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Mai jos reteta in limba romana</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Benritrovati!!!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">E' passato un sacco di tempo dall'ultimo post che ho pubblicato, ma di certo non ho mai pensato di abbandonare il mio amatissimo blog! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Eccomi qui con una ricetta semplice semplice, che si può preparare in anticipo e cuocere all'ultimo minuto. Noi l'abbiamo già preparata un bel po' di volte quest'inverno, ma penso che possa essere un'ottima proposta anche per le cene estive.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Il pollo cucinato così è davvero delizioso, molto saporito, un piatto che può essere proposto anche per una cena con amici. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredienti per due porzioni abbondanti (anche tre):</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cosce di pollo - 1 kg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">60 ml salsa di soia</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 gr zenzero fresco grattugiato</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 gr miele millefiori</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 spicchio d'aglio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cucchiaino di paprika dolce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olio extravergine di oliva</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">una spolverata di pepe di Sichuan </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>per il riso basmati (per due, tre porzioni):</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bicchiere e mezzo di riso basmati (circa 250 gr)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 bicchieri di acqua (anche un po' di più)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cucchiaio di olio extravergine di oliva</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sale</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pepe nero</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">bacche di pepe rosa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Togliere la pelle dalle cosce e le eventuali parti grasse, disossarle e tagliarle a bocconcini. Il pesò della carne senza osso, sarà di 660 gr. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mettere i bocconcini in una ciotola che possa contenere anche la marinatura, aggiungere la salsa di soia, lo zenzero fresco sbucciato e grattugiato, il miele, lo spicchio d'aglio pulito e schiacciato, la paprika, una spolverata di pepe di Sichuan, il succo di mezzo lime e la buccia di un lime intero.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mescolare bene, coprire la ciotola con della pellicola trasparente e mettere in frigo per circa cinque ore. Dare una mescolata ogni ora.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mettere un filo d'olio extravergine di oliva in una padella e unite poi il pollo con la marinatura. Cuocere a fuoco alto fino a quando il sughetto si ristringe, girando ogni tanto.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Per il riso basmati, mettere l'olio in una casseruola, aggiungere il riso, mescolare e tostare per circa un minuto. Aggiungere l'acqua, mescolare e lasciare cuocere senza mescolare più. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Servire i bocconcini di pollo accompagnati da riso basmati, una spolverata di pepe nero e qualche bacca di pepe rosa.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ho riaperto le porte anche al mio blog creativo, potete vedere <a href="http://anuskapartecipazioni.blogspot.it/2015/04/coordinato-matrimonio-tema-pois-e.html"><span style="color: #6aa84f;">qui</span></a> le mie ultime creazioni!</span></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">In sfarsit, dupa doua luni, reusesc sa postez din nou o reteta!</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">O reteta simpla de tot, care se poate pregati inainte si gati in ultimul moment, o reteta potrivita si pentru o cina cu prietenii, zic eu.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Noua ne place foarte mult, iarna asta am pregatit-o de multe ori, foarte gustoasa.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 19px;"><b><br /></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><u>Ingrediente pentru 2 portii generoase (sau 3):</u></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">3 pulpe de pui - 1 kg</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">60 ml sos de soia</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">10 gr ghimbir proaspat dat la razatoarea mica</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">50 gr miere de albine</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">1 catel de usturoi</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">1 lingurita de paprika dulce</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">1 lime</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">ulei extravirgin de masline</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">piper de Sichuan (su piper normal)</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>pentru orezul basmati (pentru 2 - 3 portii)</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pahar si jumatate de orez basmati (circa 250 gr)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 pahare de apa (chiar si putin mai mult)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lingura de ulei extravirgin de masline</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sare</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">piper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">boabe piper roz</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pulpele de pui se curata de piele si de eventualele parti grase, se dezoseaza si se taie bucatele. Carnea dupa dezosare va avea in jur de 660 gr.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se pun bucatelele de carne intr-un castron incapator, se adauga sosul de soia, ghimbirul proaspat curatat de coaja si apoi dat la razatoare, mierea, catelul de usturoi curatat si zdrobit, paprika, putin piper de Sichuan (daca nu aveti puneti piper normal), sucul de la o jumatate de lime di coaja de la un lime.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se amesteca bine, se acopera cu pelicula transparenta si se da la frigider pentru circa cinci ore. Se amesteca cam la fiecare ora.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se pune un fir de ulei extravirgin de masline intr-o tigaie si se adauga apoi puiul cu tot cu marinata.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se gateste la foc vioi (cam 10 minute) pana cand sucul se restrange, amestecind din cand in cand.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pentru orezul basmati, se pune uleiul intr-o caserola, se adauga orezul, se amesteca si se lasa pe foc cam un minut. Se adauga apa, se amesteca si se lasa pe foc fara a mai amesteca. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se serveste puiul cu orezul basmati si ceva boabe de piper roz.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span></div>
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<br />Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com94tag:blogger.com,1999:blog-6458307333532575146.post-4862990846662636012015-02-20T13:33:00.001+01:002015-06-16T09:34:33.098+02:00Torta di mele, nocciole e zenzero - Tort de mere, alune si ghimbir<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqIaeIgHaE-oCtR4Enq6LT_Igo3Bz9BmZot1YJrensygv2aMulBbaQk0-K6mWBA2UsfA_tK85CDoNDvkrCN6W4Rf64rq30aKAbVGZ_3RSUnNlgRwZgqxMYL6pDD-W0ABulxHzfkOVZA8/s1600/IMG_1753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqIaeIgHaE-oCtR4Enq6LT_Igo3Bz9BmZot1YJrensygv2aMulBbaQk0-K6mWBA2UsfA_tK85CDoNDvkrCN6W4Rf64rq30aKAbVGZ_3RSUnNlgRwZgqxMYL6pDD-W0ABulxHzfkOVZA8/s1600/IMG_1753.jpg" width="426" /></a></div>
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Mai jos reteta in limba romana</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mi piace tutto di questa torta di mele! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Il colore, la morbidezza dell'interno e la croccantezza dell'esterno e non per l'ultimo il suo sapore. Dopo una fetta di questa delizia, la giornata diventa subito più bella.....un vero comfort food! Fate una sorpresa alle persone che volete bene, sarà graditissima!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">L'ho vista da <a href="http://uncestinodiciliege.blogspot.it/2015/02/an-apple-hazelnut-and-oat-cake.html"><span style="color: #6aa84f;">Maria</span></a> (andate da lei per vedere la ricetta originale) e non ho resistito, mi sono subito detta che la devo fare. Eccola!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredienti per una teglia tonda di 24 cm:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">105 gr farina di riso</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 gr farina di nocciole</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">60 gr farina di farro</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bustina di lievito per i dolci (16 gr)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cucchiaino di cannella in polvere</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cucchiaini di zenzero fresco grattugiato</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cucchiaino di sale</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 uova medie</span></div>
<div style="background-color: white; line-height: 21px; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">150 gr zucchero di canna</span></div>
<div style="background-color: white; line-height: 21px; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">125 gr latticello (fatto con 60 gr yogurt magro, 60 gr latte scremato, 1 cucchiaino di succo di limone)</span></div>
<div style="background-color: white; line-height: 21px; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">125 gr olio extravergine di oliva</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">i semi di una bacca di vaniglia</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 mele medie</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 gr nocciole tritate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fare la farina di nocciole tritando (io con il bimby) 50 gr di nocciole con 2 cucchiaini di zucchero tolti dal totale. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparare il latticello mescolando il latte, lo yogurt e il di succo di limone e lasciare riposare per 15 minuti.</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: justify;">Mettere la farina di nocciole in una ciotola, aggiungere la farina di riso, la farina di farro, il lievito in polvere, il sale e la cannella. Mescolare con un cucchiaio e mettere da parte.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;">Mettere nella ciotola della planetaria lo zucchero, le uova, il latticello, l'olio, lo zenzero e i semi di vaniglia. Mescolare con la frusta solo fino a quando gli ingredienti sono amalgamati. Unire il composto di farine preparato in precedenza, mescolare fino ad ottenere un composto omogeneo, versarlo poi nella teglia unta di burro e coperta con della carta forno.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 21px; text-align: left;">Decorare con le mele pulite e tagliate a spicchi e con i 50 gr di nocciole tritate grossolanamente con un coltello.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;">Infornare a 180 gradi (forno preriscaldato) per 45 - 50 minuti.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;">Buon appetito!</span></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>Buon fine settimana a tutti!!!!!!!!!!!!</i></span></b></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Daca vreti sa faceti un tort de mere bun si aromat, moale in interior si cu alune crocante in exterior, atunci cititi mai jos reteta si treceti repejor la treaba!!!! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Se face repede si e foarte bun, pe cuvant! Imi place culoarea lui, imi place ca e umed in interior (eu am oroare de torturile de genul asta care iti stau pur si simplu in gat - ma scuzati, dar asta e adavarul), iar la gust e super.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Reteta de la prietena mea de blog, <a href="http://uncestinodiciliege.blogspot.it/2015/02/an-apple-hazelnut-and-oat-cake.html"><span style="color: #6aa84f;">Maria</span></a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingrediente pentru o tava rotunda de 24 cm:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">105 gr faina de orez</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 gr faina de alune</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">60 gr faina de alac (sau faina de ovaz)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 plic de praf de copt (al meu are 16 gr)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lingurita praf de scortisoara </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 lingurite de ghimbir proaspat ras la razatoarea mica</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lingurita de sare</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 oua medii</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150 gr zahar brun</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">125 gr lapte batut</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">125 gr ulei extravirgin de masline</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">semintele de la o pastaie de vanilie</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 mere medii</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 gr alune taiate grob</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se face faina de alune, tocind foarte foarte fin la mixer (am am folosit termomixul), 50 de gr de alune cu 2 lingurite de zahar brun (luate din total). Se pune faina de alune intr-un castron incapator, se adauga faina de orez, faina de alac, praful de copt, sarea si scortisoara. Se amesteca cu o lingura si se lasa deoparte.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In vasul mixerului se pun ouale, zaharul, laptele batut, uleiul, ghimbirul si semintele de vanilie. Se amesteca doar pana cand ingredientele sunt incorporate in aluat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se adauga amestecul de faina si se amesteca pana cand aluatul e omogen Se varsa apoi in tava unsa cu unt si tapetata cu hartie de copt.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se decoreaza cu merele curatate si taiate felii si cu cele 50 de gr de alune taiate grob cu cutitul.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se da la cuptor (preincalzit) la 180 de grade pentru 45 - 50 de minute.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><i>Un sfarsit de saptamana cat mai placut tuturor!</i></b></span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com100tag:blogger.com,1999:blog-6458307333532575146.post-29349960139902971542015-02-16T08:57:00.000+01:002015-02-16T08:57:02.448+01:00Coniglio alla cacciatora - Iepure "alla cacciatora"<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Mai jos reteta in limba romana</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Ieri, l'ennesima brutta giornata di pioggia. Con un tempo così, l</span><span style="font-family: Arial, Helvetica, sans-serif;">a domenica ci piace stare a casa, al calduccio, nel totale relax, goderci un buon pranzetto e guardare la tv. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Per il pranzo della domenica, si tira fuori una delle tovaglie "buone" e dei piatti che non si usano molto spesso. Si apparecchia con più calma e ci si gode tutto...anche la pioggia che bagna le finestre.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nel menu di ieri c'erano delle buonissime lasagne e del coniglio alla cacciatora, del vino rosso e per concludere un po' di castagnole. </span><span style="font-family: Arial, Helvetica, sans-serif;">Mio marito è stato contentissimo e questa per me è la più grande soddisfazione.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Vi lascio la ricetta del coniglio alla cacciatora e vi auguro una settimana fantastica!!!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredienti:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 coniglio di circa 1,6 kg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cipolla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 coste di sedano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 carote</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 gr pancetta dolce a cubetti</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">500 gr funghi misti surgelati</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 spicchi d'aglio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 rametti di rosmarino</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">qualche foglia di salvia</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bicchiere di vino bianco</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 scatola di pomodori a cubetti di 400 gr</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">prezzemolo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olio extravergine di oliva</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">un po' di farina per infarinare la carne</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">circa 4 mestoli di brodo vegetale fatto con 1/2 cipolla, 1/2 carota, 1/2 costa di sedano, sale e qualche grano di pepe</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sale</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pepe</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Fare il brodo vegetale e una volta pronto, filtrarlo e metterlo da parte.</span></div>
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<span style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Scaldare qualche cucchiaio di olio con due spicchi d'aglio puliti</span></span><span style="font-family: Arial, Helvetica, sans-serif;">, aggiungere i funghi surgelati e lasciare cucinare a fiamma vivace. A metà cottura spegnere il fuoco, eliminare gli spicchi d'aglio e lasciare da parte. Quindi l'acqua non deve essere del tutto eliminata, ma solo a metà.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tagliare il coniglio a pezzi, eliminare le eventuali parti grasse, salarlo leggermente e infarinarlo avendo cura di eliminare la farina in eccesso. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In una padella capiente, scaldare qualche cucchiaio di olio con due spicchi d'aglio, mettere i pezzi di carne e rosolarli bene da tutte le parti assieme al rosmarino e alla salvia. </span><span style="font-family: Arial, Helvetica, sans-serif;">Una volta rosolata la carne, toglierla dalla padella e metterla da parte. Togliere e buttare la salvia e il rosmarino.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nella stessa padella, mettere la cipolla tritata, una carota e una costa di sedano tritate e i cubetti di pancetta. Fare rosolare il tutto per qualche minuto e poi aggiungere la carne.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fare insaporire e sfumare con il vino bianco. Quando l'alcol si è evaporato, aggiungere i pomodori a cubetti, la carota e la costa di sedano restanti, tagliate a rondelle.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mescolare, aggiungere due mestoli di brodo vegetale, sale e pepe. Coprire con un coperchio e lasciare cuocere per 30 minuti, girando ogni tanto la carne e controllare se c'è bisogno di aggiungere del brodo.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dopo 30 minuti, aggiungere i funghi, il prezzemolo tritato e un'altro mestolo di brodo. Mescolare e l</span><span style="font-family: Arial, Helvetica, sans-serif; text-align: left;">asciare cuocere per altri 30 minuti, sempre coperto.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Servire con un buon bicchiere di vino rosso e un buon pane...la scarpetta è d'obbligo!!!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cin cin!</span></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ziua de ieri a fost urata, ploioasa, ca mai toate zilele din ultima perioada. Nu-mi amintesc un februarie atat de ploios si inca va mai ploua.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Asa ca, intr-o zi ca asta, nimic nu-i mai potrivit decat sa stai acasa, la caldurica, sa te relaxezi, sa te bucuri de un pranz bun. Chiar m-am trezit cu dorinta de a gati, de a umple casa de miresme una si una. Meniul a prevazut lasagne si iepure "alla cacciatora", un vin rosu si ceva castagnole, ca doar e Carnaval, asa ca dulciurile fripte nu pot lipsi! Sotul meu a fost super multumit si asta e cea mai mare satisfactie pentru mine!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Va las reteta de iepure (puteti folosi pui in loc de iepure) si va doresc o saptamana fantastica!!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingrediente:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 iepure de circa 1,6 kg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ceapa</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tije de telina</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 morcovi</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100 gr pancetta cubulete sau kaizer</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">500 gr ciuperci mixte congelate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 catei de usturoi</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 ramurele de rozmarin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">cateva frunze de salvie</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pahar de vin alb sec</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cutie de rosii cubulete de 400 de gr</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">patrunjel</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ulei extravirgin de masline</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">putina faina pentru infainat carnea</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">circa 4 polonice de supa vegetala facuta cu 1/2 ceapa, 1/2 morcov, 1/2 tija de telina, sare si cateva boabe de piper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sare</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">piper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se face supa vegetala, punind la fiert o jumatate de ceapa, o jumatate de morcov, o jumatate de tija de telina, sare si cateva boabe de piper. In momentul in care e gata, se filtreaza si se lasa deoparte.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Intr-o tigaie, se incalzesc cateva linguri de ulei extravirgin de masline cu doi catei de usturoi curatati, se adauga ciupercile congelate si se lasa la foc vioi. Cand ciupercile sunt gatite pe jumatate si deci nu au eliminat toata apa, se stinge focul si se lasa deoparte. Se arunca cateii de usturoi.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se taie iepurele bucati, se elimina eventualele parti grase, se sareaza lejer si se infaineaza avind grija sa eliminam faina in exces.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Intr-o tigaie incapatoare, se incalzesc cateva linguri de ulei extravirgin de masline cu doi catei de usturoi curatati, se pun bucatile de carne si se perpelesc bine pe toate partile, impreuna cu rozmarinul si cu salvia. Cand carnea a prins culoare, se scoate din tigaie si se lasa deoparte. Se scot din tigaie si se arunca usturoiul, rozmarinul si salvia.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In aceeasi tigaie, se pune ceapa taiata marunt, un morcov si o tija de telina taiate marunt si pancetta cubulete.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se lasa sa se perpeleasca pret de cateva minute, apoi se adauga carnea.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se amesteca, se lasa circa un minut, dupa care se stinge cu vinul alb. Cand alcoolul s-a evaporat, se adauga rosiile cubulete, morcovul si tija de telina ramase taiate bucati.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se amesteca, se adauga doua polonice de supa vegetala, sare si piper. Se acopera cu un capac si se lasa pe foc pentru 30 de minute, amestecind din cand in cand si controlind daca e nevoie de supa.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dupa 30 de minute, se adauga ciupercile, patrunjelul tocat si un alt polonic de supa.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se amesteca si se lasa pe foc alte 30 de minute, cu capac.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se serveste cu un pahar de vin rosu si o paine buna!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna (noi am avut, am lins farfuriile)!</span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com58tag:blogger.com,1999:blog-6458307333532575146.post-40515175999899289522015-02-14T09:43:00.000+01:002015-02-15T09:34:03.448+01:00Finalmete ho fritto...le castagnole!!! - Castagnole, dulce de Carnaval<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Mai jos reteta in limba romana</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Ce l'ho fatta!!! Ho fritto anch'io!!! </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Mai come in questo periodo, i blog sono stati così invasi da bomboloni, chiacchiere e castagnole! Pensavo di resistere, ma ieri sera ho ceduto ed e</span></span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">ccole qua le mie castagnole!! Una ricetta che faccio da anni, è molto veloce da fare e le castagnole vengono buonissime. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Sembrano croccanti, ma in realtà si sciolgono in bocca, una tira l'altra. Sono buone appena fatte, sono buone il giorno dopo e il giorno dopo ancora. Se arrivano!</span></div>
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">La fonte <a href="http://www.cookaround.com/yabbse1/showthread.php?t=14937&page=1"><span style="color: #6aa84f;">qui</span></a>.</span></span><br />
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<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredienti per circa 40 castagnole:</u></span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">300 gr farina</span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">50 gr amido di mais</span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">10 gr lievito per dolci</span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">80 gr zucchero</span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">i semi di mezza bacca di vaniglia</span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 uova</span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 pizzico di sale</span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">50 gr burro freddo</span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">circa 1 litro di olio di arachidi (o di girasole) per friggere</span></span><br />
<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">zucchero a velo per decorare</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Mescolare la farina, l'amido di mais e il lievito, setacciarli per tre volte e mettere poi il tutto nella ciotola della planetaria. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Aggiungere lo zucchero, le uova sbattute, il sale, i semi di vaniglia e il burro freddo tagliato a pezzettini. Mescolare e nel momento in cui si ottiene un impasto sbricioloso, tirare fuori e finire di impastare sulla spianatoia. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Se l'impasto dovesse essere appiccicoso, coprirlo con della pellicola trasparente e metterlo in frigorifero per circa 30 minuti. Nel mio caso, non c'è mai stato bisogno e quindi sono passata sempre direttamente al prossimo passo. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Formare un panetto e tagliarlo in cinque, sei pezzi. Ogni pezzo va steso con le mani formando un rotolino, che verrà poi tagliato a pezzi. Prendere ogni pezzettino d'impasto e formare una pallina.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Friggere le palline nell'olio caldo, poche alla volta.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Tirarle fuori su carta assorbente, farle raffreddare e poi cospargerle con dello zucchero a velo.</span></span></div>
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<span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!</span></span><br />
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<span style="background-color: white; line-height: 19px; text-align: left;"><b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b></span>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nici nu mai stiu de cand n-am mai postat ceva dulce. Era si timpul!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Suntem in plin Carnaval, iar de Carnaval se frige! Se frig minciunele, se frig gogosi care se umplu cu crema de cioccolata sau cu crema de vanilie, se frig castagnole.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fac reteta asta de ani de zile si nu renunt la ea! Bilutele astea par crocante la prima vedere, insa se topesc in gura.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Aluatul se face foarte rapid, se poate framanta atat cu robotul (nu se face la robotul cu lame!), cat si la mana.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bilele, pot crapa la fript, dar e normal, mie intotdeauna mi-au iesit asa, insa chestia asta nu afecteaza in nici un fel gustul lor. Sunt foarte bune!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Reteta de <a href="http://www.cookaround.com/yabbse1/showthread.php?t=14937&page=1"><span style="color: #6aa84f;">aici</span></a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingrediente pentru circa 40 de castagnole:</u></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px; text-align: left;">300 gr faina</span><br style="line-height: 19px; text-align: left;" /><span style="line-height: 19px; text-align: left;">50 gr amidon de porumb</span><br style="line-height: 19px; text-align: left;" /><span style="line-height: 19px; text-align: left;">10 grame praf de copt</span><br style="line-height: 19px; text-align: left;" /><span style="line-height: 19px; text-align: left;">80 gr zahar</span></span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">semintele de la o jumatate de pastaie de vanilie</span></span></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px; text-align: left;">2 oua </span><br style="line-height: 19px; text-align: left;" /><span style="line-height: 19px; text-align: left;">1 praf de sare</span><br style="line-height: 19px; text-align: left;" /><span style="line-height: 19px; text-align: left;">50 gr unt rece</span><br style="line-height: 19px; text-align: left;" /><span style="line-height: 19px; text-align: left;">circa 1 litru de ulei de arahide (sau de floarea soerelui) pentru fript</span></span><br />
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<span style="font-family: trebuchet ms, verdana, arial, tahoma, sans-serif;"><span style="line-height: 19px;">zahar pudra pentru decorat</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se amesteca faina, amidonul si praful de copt si se cern de trei ori. Se pun apoi in vasul robotului, se adauga zaharul ouale batute, sarea, semintele de vanilie si untul rece taiat bucatele. Se amesteca si in momentul in care se obtine un aluat nisipos, se scoate pe un fund de lemn si se framanta pana ce se obtine un aluat compact.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Daca aluatul este lipicios, se pune la frigider pentru 30 de minute, invelit intr-o pelicula de plastic. La mine n-a fost niciodata nevoie, am trecut mereu la pasul urmator.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Aluatul se imparte in cinci, sase bucati. Se ruleaza fiecare bucata obtinindu-se un rulou lung si gros cam de un deget. Ruloul obtinut se taie in bucatele de circa 2 cm si se fac bilute.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Se frig bilutele in ulei fierbinte, foc moderat, nu multe deodata, sa aiba loc intre ele, sa nu fie ingramadite. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se scot pe hartie de bucatarie sa lase uleiul in exces.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se lasa sa se racesca, se pudreaza cu zahar pudra si se servesc cu pofta!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com43tag:blogger.com,1999:blog-6458307333532575146.post-11466749301608079552015-02-12T09:10:00.000+01:002015-02-12T09:33:02.033+01:00Torta salata con gorgonzola, pere e noci - Tarta sarata cu gorgonzola, pere si nuci<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisN001cDzmOX-r3Y3__tmAsSCk0S2AxHhse99k0Mjt6KClGn8_3YUwH3hPQCFgzdb4PMCYcyllVICYQHKDA2HKJeuKOY8xvxM8Sc_8YKqMQEWcGs6Y_bhtmR4Lrg6BmXbNoKyGw6foq7M/s1600/IMG_07621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisN001cDzmOX-r3Y3__tmAsSCk0S2AxHhse99k0Mjt6KClGn8_3YUwH3hPQCFgzdb4PMCYcyllVICYQHKDA2HKJeuKOY8xvxM8Sc_8YKqMQEWcGs6Y_bhtmR4Lrg6BmXbNoKyGw6foq7M/s1600/IMG_07621.jpg" height="426" width="640" /></a></div>
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Mai jos reteta in limba romana</span></div>
<u><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></u>
<span style="font-family: Arial, Helvetica, sans-serif;">E' un bel po' che le torte salate non le faccio più. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A me piacciono molto, ma è anche vero che contengono principalmente panna, uova, più gli altri ingredienti e diventano un po' pesanti. Le proponevo anche nei buffet e avevo sempre notato che arrivati al secondo piatto tutti eravamo pieni e quindi si faceva fatica a godersi tutto il pranzo o la cena. Tutta colpa delle torte salate :)))!!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Questa che vi propongo oggi, non ha né panna, né uova. E poi, g</span><span style="font-family: Arial, Helvetica, sans-serif;">orgonzola, pere e noci, lo sappiamo tutti che è un connubio vincente. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sapori molto fini, che sono stati apprezzati anche dai palati più esigenti. Mio marito, che non ama le torte salate per i motivi elencati sopra, ha gradito moltissimo e di certo abbiamo deciso di rifarla perché è davvero deliziosa. Grazie Isaura per questa bella idea!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ecco come ho fatto io:</span><br />
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti per una teglia rotonda di 25 cm:</span></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 rotolo di pasta sfoglia</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175 gr gorgonzola dolce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">40 gr noci sgusciate (una parte tritate e una parte lasciate intere per il decoro finale)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pera Abate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cucchiaio di Parmigiano grattugiato 30 mesi</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">il succo di mezzo limone</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Lavare la pera, tagliarla a metà, levare il torsolo e tagliarla a fette sottili. Mettere le fette di pera in una ciotola con dell'acqua e il succo di mezzo limone.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Aprire il rotolo di pasta sfoglia e metterlo con la sua carta in una teglia da forno.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bucherellare il fondo e i bordi con una forchetta, cospargere il fondo con del parmigiano grattugiato e una parte delle noci tritate, aggiungere le fettine di pera (asciugate con della carta da cucina), il gorgonzola tagliato a pezzetti e i gherigli di noce che abbiamo lasciato interi.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Infornare a 200 gradi (forno preriscaldato) per circa 20 minuti.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sfornare e lasciare riposare per qualche minuto prima di servirla.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!</span><br />
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 18px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b><br />
<b style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><br /></span></span></b>
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<span style="background-color: white; line-height: 18px; text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;">Tartele sarate sunt foarte simplu de facut si nu necesita mult timp de preparare.</span></span></span></div>
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<span style="background-color: white; line-height: 18px; text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;">Mie imi plac foarte mult, insa nu le fac des, de fapt in ultimul timp am evitat sa le fac. </span></span></span></div>
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<span style="background-color: white; line-height: 18px; text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;">In general, sunt destul de bogate, contin smantana si oua pe langa restul ingredientelor. Odata le propuneam ca gustare pe langa alte preparate, dar sincer dupa o felie de tarta si alte mizilicuri, cand ajungeam la felul doi eram deja plini si nu ne bucuram de tot ce-am pregatit. De aceea am evitat sa le mai fac.</span></span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19px; text-align: left;">Tarta pe care v-o propun azi, nu are nici smantana, nici oua, e usoara de tot, nu cade greu, si are un gust senzational. Foarte fina si de aceea v-o recomand si voua.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingrediente pentru o tava rotunda de 25 cm:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 aluat de foietaj (cumparat)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175 gr gorgonzola dulce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">40 gr miez de nuca (o parte taiate grosolan cu cutitul, o parte lasate intregi)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 para </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lingura de parmigiano razuit </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sucul de la o jumatate de lamaie</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Se spala para, se taie cotorul si se taie felii subtiri care se pun intr-un castron cu apa si sucul de la o jumatate de lamaie (ca sa nu se innegreasca).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Aluatul de foietaj se pune in tava acoperita cu hartie de copt, se inteapa din loc in loc cu o furculita (atat pe fundul tavii cat si pe margini), se presara parmigiano, o parte din nuci taiate grosolan cu cutitul, feliile de pere scurse de apa si sterse cu hartie absorbanta, bucatele de gorgonzola si in final nucile lasate intregi.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se da la cuptor (preincalzit) la 200 de grade pentru circa 20 de minute.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se scoate tarta din cuptor si se lasa sa se odihneasca nitel (pret de cinci minute, noi mai mult n-am rezistat, parfumul era foarte invitant!), inainte de-a o servi.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com43tag:blogger.com,1999:blog-6458307333532575146.post-91394810526952816922015-02-08T17:05:00.002+01:002015-02-08T17:24:36.607+01:00Salmone all'arancia in crosta croccante - Somon cu portocale in crusta crocanta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcCTCB0tYoVHk_J4Uqm9pjxp09qVbAEWoMpLa2fU0L98T17_D-hmDNAID7RJal3OqzJtpj8ewMQXVne-Hlm2ckNgb_bAVonYVV3Bw_ws8D25-3UVV1GDCDbf2P_3NjSCcMHTDQXVVrME/s1600/IMG_0566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcCTCB0tYoVHk_J4Uqm9pjxp09qVbAEWoMpLa2fU0L98T17_D-hmDNAID7RJal3OqzJtpj8ewMQXVne-Hlm2ckNgb_bAVonYVV3Bw_ws8D25-3UVV1GDCDbf2P_3NjSCcMHTDQXVVrME/s1600/IMG_0566.jpg" height="426" width="640" /></a></div>
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Mai jos reteta in limba romana</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Quando ho visto questa ricetta sul blog di <a href="http://www.unamericanatragliorsi.com/2015/01/salmone-allarancia-croccante.html"><span style="color: #6aa84f;">Mary</span></a>, mi ha subito incuriosito la marinatura nel succo d'arancia e mi sono detta che la dovevo fare al più presto. </span><span style="font-family: Arial, Helvetica, sans-serif;">E la farò ancora, ancora e ancora!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sapori equilibrati, il crumble croccante di noci e pinoli si abbina alla perfezione, per non parlare dell'arancia. Avevo dei dubbi se mettere o no i cornflakes nel crumble, ma alla fine ho deciso di rispettare la ricetta e non mi sono pentita.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ottimo secondo piatto da proporre anche agli ospiti, si fa in un batter d'occhio. Grazie Mary, ci è piaciuto moltissimo!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2013/05/cena-di-pesce-cina-de-peste.html"><span style="color: #6aa84f;">Qui</span></a> trovate un'altra versione con pistacchio e pomodori secchi, che ho fatto tempo fa.</span></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti per 2 persone (porzioni abbondanti):</span></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 filetti di salmone - 570 gr</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">il succo di 2 arance (circa 250ml)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">la scorza grattugiata di un'arancia</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">30 gr pinoli</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 noci sgusciate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cucchiaio di parmigiano reggiano grattugiato</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">una manciata di cornflakes sminuzzati</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sale</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pepe</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">olio extravergine di oliva</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">rosmarino</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">timo</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mettere a marinare i filetti di salmone, nel succo d'arancia, per due ore. Io li ho lasciati per ben quattro ore, erano perfetti.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparare il crumble con: i pinoli tritati, le noci tritate, i cornflakes sminuzzati, il parmigiano grattugiato, un po' di rosmarino e un po' di timo, la scorza grattugiata di un'arancia, sale, pepe. Aggiungere un filo d'olio e mescolate con le mani, aggiungendo ancora dell'olio se necessario. Deve risultare un composto simile alle briciole.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2V7G3Ez0lx8bhGU7Zvk2xsOTfVxpQZPEXLJgJfh4x_qK6IyuiL5gzPYnGKCz3Cb1zmt4L2WYTHruYNXQWfbgBR-jYx0ox977RtftuuQ675NQdOyi_gngA6MwPXKPCkl1lGqm5vD40WI/s1600/IMG_0474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2V7G3Ez0lx8bhGU7Zvk2xsOTfVxpQZPEXLJgJfh4x_qK6IyuiL5gzPYnGKCz3Cb1zmt4L2WYTHruYNXQWfbgBR-jYx0ox977RtftuuQ675NQdOyi_gngA6MwPXKPCkl1lGqm5vD40WI/s1600/IMG_0474.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tirare fiori dalla marinatura il salmone, asciugarlo con della carta da cucina e metterlo nella teglia coperta da carta forno e unta con un po' d'olio (l'olio in eccesso l'ho tolto con un po' di carta da cucina).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salare e pepare il salmone e coprirlo con il crumble. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mettere un filo d'olio sopra e infornare a 200 gradi (forno preriscaldato) per 20 minuti. Con il mio forno, dopo </span><span style="font-family: Arial, Helvetica, sans-serif;">16 minuti, era già pronto. Quindi regolatevi in base al proprio forno.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Abbiamo accompagnato il salmone con del purè, fatto con patate, burro e latte.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!</span></div>
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<b style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Daca va place somonul si vreti o reteta buna, iat-o!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dupa ce am vazut-o pe blogul lui <a href="http://www.unamericanatragliorsi.com/2015/01/salmone-allarancia-croccante.html"><span style="color: #6aa84f;">Mary</span></a>, mi-am zis ca trebuie neaparat s-o fac. M-a atras foarte tare faptul ca somonul se marineaza in suc de portocale. Apoi amestecul acela care devine crocant la cuptor e o nebunie!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">O sa-l mai fac cu siguranta, e excelnt! De introdus si in meniurile pentru oaspeti, se face rapid de tot si e de efect. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2013/05/cena-di-pesce-cina-de-peste.html"><span style="color: #6aa84f;">Aici</span></a> gasiti o alta varianta, cu fistic si rosii seci, facuta acum ceva vreme.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingrediente pentru 2 persoane (portii generoase):</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 fileuri de somon - 570 gr</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sucul de la 2 portocale (circa 250 ml)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">coaja razuita de la o portocala</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">30 gr seminte de pin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">miezul de la 5 nuci</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lingura de parmigiano reggiano razuit</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">un pumn de cornflakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sare</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">piper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ulei extravirgin de masline</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">rozmarin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">cimbru</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se pun cele doua fileuri de somon la marinat in sucul de la doua portocale, pentru doua ore. Eu le-am lasat pentru patru ore si a fost perfect.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se pregateste apoi un amestec din: semintele de pin taiate grosolan cu un cutit, miezul de nuca taiate la fel grosolan cu cutitul, un pumn de cornflakes maruntite bucatele, parmigiano, putin rozmarin si cimbru, coaja razuita de la o portocala, sare si piper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se adauga un fir de ulei extravirgin de masline si se amesteca cu mana, adaugind daca e nevoie inca putin ulei, pana ce se obtine o compozitie care seamana cu niste firimituri mai mari.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se scoate somonul din sucul de portocale, se usuca cu hartie de bucatarie si se pune intr-o tava in care am pus hartie de copt unsa cu putin ulei de masline (uleiul in exces l-am sters cu hartie de bucatarie).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se sareaza si se pipareaza pestele si se acopera cu amestecul facut, presind cu mana.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se pune deasupra un fir de ulei extravirgin de masline si se da la cuptor (preincalzit) la 200 de grade pentru circa 20 de minute. Eu l-am lasat 16 minute, era gata deja.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">L-am servit cu pireu de carofi.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com69tag:blogger.com,1999:blog-6458307333532575146.post-90652020905134011002015-01-29T09:00:00.000+01:002015-01-29T17:19:08.324+01:00Risotto al gorgonzola, pere, noci e rum - Risotto cu gorgonzola, pere, nuci si rom<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Mai jos reteta in limba romana</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Buongiorno a tutti e grazie di cuore a tutti voi che avete apprezzato così tanto il rombo ai semi aromatici preparato da mio marito!!!! Ha letto tutti i vostri commenti e vi ringrazia tantissimo.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Anche il piatto di oggi è stato preparato da mio marito. Ormai si è specializzato nella preparazione dei risotti e io faccio la cavia. Non ho mai mangiato così tanti risotti in vita mia e mi piacciono tutti!</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Pere, gorgonzola e noci, un'ottimo abbinamento. Sfumato con il rum e non con il vino bianco. Che ne dite? Vi ho incuriositi? </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Fate il brodo vegetale in casa, mi raccomando niente dado, tanto il brodo si fa in un attimo. Potete preparare una quantità più grande, congelarla e scongelarla all'occorrenza. In mancanza di brodo, potete usare anche l'acqua bollente, ma non il dado, non faciamoci del male da soli!</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">In questi giorni, ci sono numerose polemiche sul web per quanto riguarda l'uso del dado, spero tanto che queste polemiche possano aprire gli occhi a chi, tante volte, per mancanza di tempo, per comodità, ecc, sceglie la strada più facile e usa il dado. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Ritorniamo a noi e vi dico subito che, anche il brodo l'ha fatto mio marito. Questa volta non ha voluto il minimo aiuto, la ricetta l'ha fatta lui dall'inizio alla fine. Scusate la mia euforia, ma mi dovete capire, non mi sembra vero. Mi ha detto che tra due tre anni vuole andare a Masterchef :)))))))!!!!!!!!!</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oggi a pranzo cucino io, non avete mica pensato che io abbia abbandonato la mia cucina???!!!!??? Maiale con la salvia e purè di patate. Poi stasera risotto, ahahahahahahahaha!!!!!!!!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Per quanto riguarda l'impiattamento, mi sento di fare una precisazione. Mio marito voleva a tutti costi usare gli annelli di inox che io avevo comprato tempo fa e forse non avevo mai usato. Molto bello da vedere il piatto in questa maniera, ma noi preferiamo il risotto messo direttamente sul piatto perché in questo modo mantiene la sua cremosità.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Comunque sia, questo risotto è da provare perché è buonissimo. Noi l'abbiamo già mangiato un paio di volte e ogni volta ci sembra ancora meglio.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se avete letto fino a qui, vi ringrazio e vi lascio la ricetta di q</span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">uesto risotto sublime, fine ed elegante, adatto a qualsiasi occasione</span><span style="font-family: Arial, Helvetica, sans-serif;">!</span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredienti per 2 persone:</u></span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">220 gr riso Carnaroli </span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 scalogno</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 pera Abate grande (più altre 4 fettine piccole per la decorazione)</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 noce di burro</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cucchiao di olio extravergine di oliva</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">75 ml di rum</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">100 gr gorgonzola</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">6 noci (per la decorazione)</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">brodo vegetale fatto con: 1 carota, 1 cipolla, 1 costa di sedano, sale e qualche grano di pepe bianco</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Pulire e tagliare la cipolla, il sedano e la carota a pezzi e preparare il brodo vegetale con circa 2 litri d'acqua, sale e qualche grano di pepe bianco (o nero). Una volta pronto si filtra e si mette da parte.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Schiacciare le noci e poi ridurle a pezzettini con l'aiuto di un coltello.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCe8z4yxrX-IMv0LNddaBoTgTV88Z7RWRPFFaTArR4P3DWPKrrH5DTcDEsuNnyae1dYJTnktnpV_JCgciV706rFPRSnK0ZvlrLEZNp6FPkDx6b3KXtoEvqDsceTtU9M1OvovamvZdY2c/s1600/IMG_0042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCe8z4yxrX-IMv0LNddaBoTgTV88Z7RWRPFFaTArR4P3DWPKrrH5DTcDEsuNnyae1dYJTnktnpV_JCgciV706rFPRSnK0ZvlrLEZNp6FPkDx6b3KXtoEvqDsceTtU9M1OvovamvZdY2c/s1600/IMG_0042.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pulire le pere, togliere il torsolo, tagliare la polpa a pezzettini e bagnare con un tappino di rum.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pulire e tagliare lo scalogno, metterlo in una padella (oppure un tegame largo e basso) a rosolare con il burro e l'olio extravergine di oliva. Aggiungere il riso e tostare per altri 2 o 3 minuti.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Unire la pera e sfumare subito con il rum. Lasciare sfumare e poi aggiungere un mestolo di brodo, mescolando sempre.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mano a mano che il brodo viene assorbito dal riso, aggiungere un altro mestolo di brodo e così via, mescolando sempre.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nel frattempo io ho preparato un piccolo antipastino ^___^ ! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A metà cottura, aggiungere il gorgonzola tagliato a pezzi, mescolare e aggiungere del brodo. Continuando a mescolare cuocere fino a quando il riso è al dente.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Assaggiare di sale e poi impiattare.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Decorare con 2 fettine di pera, le noci trittate e del pepe nero macinato fresco.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!</span></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Azi va prezint o alta reteta facuta de sotul meu, un risotto extraordinar de bun, foarte fin si elegant.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">In familie nu suntem amatori de orez, noi de obicei mancam paste la pranz, iar orez cand si cand si in general orez basmati, deci nu risotto.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Insa, de cand sotul meu a inceput sa gateasca risotto in fel si chip, am mancat atat orez cat n-am mancat in viata mea :))))))))!! Glumesc, pentru ca de mica mancam pilaf acasa la mama si-mi placea chiar mult de tot. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Combinatia pere, gorgonzola si nuci, e pefecta. Stins cu rom, in loc de vin, e si mai si.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Risotto, are nevoie in continuu de atentia voastra. Trebuie amestecat mereu. Deci daca sunteti grabiti si n-aveti chef, nu-l faceti. Faceti risotto daca vreti sa va relaxati facind mancare, daca vreti sa gustati un pahar de vin bun in timp ce amestecati si va bucurati de aromele pe care le emana. Rezulatatul e delicios, va asigur, veti fi satisfacuti la maxim.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">In ceea ce priveste farfuria cu produsul final, vreau sa fac o precizare: sotul meu vroia neaparat sa probeze inelele din inox pe care eu le cumparasem de ceva vreme si nu le folosisem niciodata. Asa ca, de data asta, a pus orezul in inele de inox in asa fel impactul estetic sa fie wooow! Insa, preferam orezul pus direct pe farfurie, ramane cremos asa cum trebuie, ceea ce va recomand si voua.</span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><u>Ingrediente pentru 2 persoane:</u></span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">220 gr orez pentru risotto - Carnaroli sau Vialone nano</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">1 salota</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">1 para Abate (plus alte 4 feliute pentru decor)</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">unt cat o nuca</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">1 lingura ulei extravirgin de masline</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">75 ml rom</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">100 gr gorgonzola</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">6 nuci (pentru decor)</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">supa vegetala facuta cu: 1 morcov, 1 ceapa, 1 tija de telina, sare si cateva boabe de piper alb</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se curata si se taie bucati ceapa, tija de telina si morcovul si se prepara supa vegetala cu doi litri de apa, sare si cateva boabe de piper alb (sau negru). Cand e gata, se filtreaza si se lasa deoparte.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se curata nucile si se taie bucatele cu ajutorul unui cutit.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se curata perele, se scoate cotorul si se taie apoi bucatele.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se curata si se taie salota, se pune intr-o tigaie (sau intr-o cratita larga si nu prea inalta, deci in orice caz nu faceti risotto in oala!) cu untul si uleiul si se lasa pe foc timp de doua minute. Se adauga apoi orezul si se lasa inca doua trei minute, amestecind mereu.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se adauga para taiata bucatele si se stinge imediat cu rom. Se lasa sa se evapore alcoolul, apoi se adauga un polonic de supa, amestecind mereu.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pe masura ce supa vine absorbita de orez, se adauga un alt polonic de supa, se amesteca mereu pana ce supa vine absorbita, si tot asa.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Eu intre timp am pregatit si o gustarica ^___^, deci cin cin!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pe la jumatatea timpului de coacere, se adauga gorgonzola taiata bucati, se amesteca bine ca sa se topeasca, se adauga iar supa si se amesteca in continuu.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">La final, orezul trebuie sa fie al dente si nu trebuie sa fie uscat, ci sa fie cremos. Se gusta de sare, se pune apoi pe farfurii si se decoreaza cu 2 feliute de para, cu nucile taiate si piper negru macinat pe moment.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com85tag:blogger.com,1999:blog-6458307333532575146.post-32551314567380478542015-01-26T10:00:00.000+01:002015-01-28T17:03:26.700+01:00Filetto di rombo ai semi aromatici e miele - File de peste romb cu seminte aromatice si miere<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYS8W37-HnHnfsq4WDdNDgbJ8wmoK64S5osYkD9qW-m3uRZh6EX0hNRnl5lYPNgPds-bU_BcnhTK6UIvGCND6s3lGWHpq2AbwKBDiQhtNlv_ETuKYpH_5k6Lfd-7t1zajkRTdjl4C68Y/s1600/IMG_9882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYS8W37-HnHnfsq4WDdNDgbJ8wmoK64S5osYkD9qW-m3uRZh6EX0hNRnl5lYPNgPds-bU_BcnhTK6UIvGCND6s3lGWHpq2AbwKBDiQhtNlv_ETuKYpH_5k6Lfd-7t1zajkRTdjl4C68Y/s1600/IMG_9882.jpg" height="640" width="426" /></a></div>
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Mai jos reteta in limba romana</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Buon lunedì a tutti!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Inzio questo post dicendovi subito, con tanta gioia, che quello che vedete nelle foto è stato cucinato da mio marito!!!!!!!!!! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ebbene si, se avete un marito che non cucina, che di cucinare non ne vuole proprio sapere (aparte le grigliate sulla brace), non perdete le speranze! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Arriverà quel benedetto giorno in cui si metterà il grembiule. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Arriverà il giorno in cui dirà :" mi serve la pinza per cucinare!" oppure "devo comprare il wok!".</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Arriverà quel giorno in cui anche lui, come voi, perderà tanto tempo per fare la spesa, leggendo le etichette dei prodotti, perché certe cose meglio evitarle.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Arriverà quel giorno in cui dirà: "stasera, per gli ospiti, cucino io!".</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Quel giorno è arrivato e io sono felicissima, come potete ben immaginare, perché non c'è niente di più bello che condividere le passioni con il proprio marito.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ogni cosa che cucina è favolosa, in più, cucinare insieme ci diverte, ci rilassa, insomma ci mette di buon umore. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">La ricetta di oggi è dello chef Daniele Persegani, vista su Alice tv. Il rombo ha delle carni prelibate, di un sapore delicato, fine. Abbinato al miele, al mix di semi aromatici e all'arancia, è strepitoso! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Un piatto dai sapori molto eleganti, un piatto delicato e saporito allo stesso tempo. Ve lo consiglio! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredienti per 2 persone:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 rombo di 800 gr ( risulteranno 4 filetti)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cucchiai di semi di girasole bio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cucchiai di semi di papavero bio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cucchiai di semi di sesamo bio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cucchiai di miele millefiori</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">la scorza grattugiata di 2 limoni bio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">il succo di mezzo limone</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 noce di burro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cucchiai di olio extravergine di oliva</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>per l'insalata di arance:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 arance di Ribera</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12 olive nere</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olio extravergine di oliva</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pepe nero</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Tagliare le arance a vivo, ricavare quindi gli spicchi, aggiungere le olive snocciolate, dell'olio extravergine di oliva e del pepe nero. Mescolare e lasciare da parte.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pulire il rombo eliminando le interiora e poi sfilettarlo in modo da ottenere quattro filetti. <a href="https://www.youtube.com/watch?v=H_dI1fDOfXg"><span style="color: #6aa84f;">Qui</span></a> potete vedere come si fa. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparare il mix di semi e mischiarlo con la scorza grattugiata di limone. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In un padellino scaldare per qualche secondo il miele e spalmarlo con l'aiuto di un penellino sui filetti di rombo, da tutte le parti.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Passare ogni filetto nel mix di semi e buccia grattugiata di limone.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Scaldare il burro e l'olio in una padella abbastanza capiente, mettere i filetti e cuocerli due minuti per parte. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Prima di toglierli dalla padella (un minuto prima di toglierli), sfumarli con il succo di mezzo limone e aggiungere il miele rimasto (nel caso in cui fosse avanzato).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Servire i filetti di rombo con l'insalata di arance e olive.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!</span><br />
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Va spun din start ca ce vedeti pe farfurie in poze, a fost pregatit de sotul meu! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Deci daca aveti un sot care nu gateste, nu va pierdeti sperantele, intr-o zi isi va pune sortul de bucatarie si va gati! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Si nu a gatit doar peste in ultimul timp, a pregatit si o multime de retete de risotto, unul mai bun ca celalat. Se vede ca emisiunile culinare la care l-am "obligat" de-a lungul anilor sa se uite, si-au facut in sfarsit efectul. Tot ceea ce pregateste e delicios, dar binenteles ca eu nu stau chiar degeaba, fac munca de jos :))), adica in cazul de fata am filetat portocalele, iar pestele l-am filetat tot eu, insa apoi am lasat si elevul sa se exerciteze :))) (degetul din poza nu-i al meu, hihihi!!!!).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Reteta a fost vazuta la tv, apartine chef-ului Daniele Persegani.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingrediente pentru 2 persoane:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 peste romb de 800 gr (vor rezulta 4 fileuri)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 linguri de semite de floarea soarelui bio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 linguri de semite de mac bio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 linguri de seminte de susan bio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 linguri de miere de albine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">coaja razuita de la 2 lamai bio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sucul de la o jumatate de lamaie</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">unt cat o nuca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 linguri de ulei extravirgin de masline</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>pentru salata de portocale:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 portocale de Sicilia</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12 masline negre</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">ulei extravirgin de masline</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">piper negru</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Se fileteaza portocalele (pentru cine nu stie cum se procedeaza, puteti vedea <a href="https://www.youtube.com/watch?v=H_dI1fDOfXg"><span style="color: #6aa84f;">aici</span></a>), se amesteca deci fileurile fara pielita cu maslinele fara samburi, ceva ulei extravirgin de masline si piper negru. Se lasa deoparte.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Se curata pestele si apoi se fileteaza (aici puteti vedea cum se procedeaza). Se obtin patru fileuri.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Se pregateste mixul de seminte si se amesteca cu coaja de lamaie razuita.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Intr-o tigaie mica se incalzeste doar pentru cateva secunde mierea de albine si apoi se unge fiecare fileu pe toate partile cu ajutorul unui penson.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Se trec apoi fileurile de peste prin amestecul de seminte.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Intr-o tigaie incapatoare se incalzeste untul cu uleiul, se pun apoi fileurile si se prajesc timp de 2 minute pe parte. Inainte de final (inainte cu un minut), se stinge cu sucul de la o jumatate de lamaie si se adauga si mierea ramasa (daca v-a mai ramas).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Se serveste pestele cu salata de portocale si masline.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><br /></u></span>Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com75tag:blogger.com,1999:blog-6458307333532575146.post-43914095868197038062015-01-15T09:47:00.000+01:002015-01-15T09:55:30.995+01:00Lasagna con cavolfiore e pancetta - Lasagna cu conopida si pancetta <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy97YzzLUC-1mfPgGZk9_WQKrUR6SCFUOhtJZ7OV6XQcu89mlu9li9yISVjNOxG85YsGscSmUYdZxAlgboflr3HiWgAYl5G6_Gz4q5M0CFyOvdG6-iXOFZqhdIWM6fQzvtTa4sMQsBLDQ/s1600/IMG_9686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy97YzzLUC-1mfPgGZk9_WQKrUR6SCFUOhtJZ7OV6XQcu89mlu9li9yISVjNOxG85YsGscSmUYdZxAlgboflr3HiWgAYl5G6_Gz4q5M0CFyOvdG6-iXOFZqhdIWM6fQzvtTa4sMQsBLDQ/s1600/IMG_9686.jpg" height="388" width="640" /></a></div>
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">Mai jos reteta in limba romana</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buongiorno a tutti!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oggi vi lascio una ricetta che a noi piace tantissimo, un primo piatto apparentemente difficile, ma vi assicuro che è facilissimo da preparare ed è buonissimo! Da leccarsi i baffi, credetemi!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">E' un primo piatto da portare in tavola la domenica e non solo, molto più veloce da preparare che la classica lasagna che io comunque adoro. Presto vi farò vedere la versione al salmone! </span><br />
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti per 4 persone (una teglia di 28 cm x 18 cm, misurata alla base)</span></u><br />
<span style="font-family: Arial, Helvetica, sans-serif;">650 gr cavolfiore (pesato già pulito)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 gr pancetta dolce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 gr gruyere grattugiato</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 gr parmigiano grattugiato</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">besciamella fatta con: 1 l latte, 60 gr farina, 60 gr burro, 1 cucchiaino di sale, noce moscata</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">lasagne (12 foglie)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Tagliare il cavolfiore a pezzi e metterlo a bollire con un po' di sale. Una volta pronto, scollarlo e tagliare ogni cima in cimette più piccole.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K9T6aBZp0Bjb66iOn33xQRuNVUC7fzeUe1o9iSZ4Gdpk8div0KeX_-jIqIYATv2KFwVDLXDoGlYcbWhIY3HRXWEkiBgDJCB-FCQEWwgvoH3wWUu_2ZfYTRVpW5ZjK0c6n7v_PCxFOUs/s1600/IMG_9627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K9T6aBZp0Bjb66iOn33xQRuNVUC7fzeUe1o9iSZ4Gdpk8div0KeX_-jIqIYATv2KFwVDLXDoGlYcbWhIY3HRXWEkiBgDJCB-FCQEWwgvoH3wWUu_2ZfYTRVpW5ZjK0c6n7v_PCxFOUs/s1600/IMG_9627.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fare la besciamella </span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: justify;">sciogliendo il burro con la farina in un tegame antiaderente e mescolando velocemente con una frusta in modo da non formarsi i grumi.</span></div>
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<span style="background-color: white; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;">Aggiungere il latte, il sale e la noce moscata. Mescolare e portate a bollore. Mettere da parte.</span></span></div>
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<span style="background-color: white; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;">Rosolare la pancetta tagliata a dadini con un cucchiaio d'olio.</span></span></div>
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<span style="background-color: white; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;">Mettere sul fondo della teglia circa otto cucchiai di besciamella, mettere 3 fogli di lasagna cercando di non sovrapporle e sopra sistemare celle cimette di cavolfiore, pancetta, besciamella (facendo attenzione a coprire bene tutti i bordi e i angoli), del gruyere grattugiato e del parmigiano grattugiato. </span></span></div>
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<span style="background-color: white; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;">Ripetere l'operazione per altre tre volte (quindi sono quattro strati di lasagna e ogni strato ha tre foglie). </span></span></div>
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<span style="background-color: white; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;">Infornare a 220 gradi (forno preriscaldato) per circa 30 minuti. </span></span></div>
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<span style="background-color: white; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;">Di solito io le preparo circa un ora e mezza prima di mangiare, spengo il forno, copro la teglia con della carta alluminio e lascio riposare fino al momento di metterle in tavola. </span></span></div>
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<span style="background-color: white; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!</span></span></div>
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<span style="background-color: white; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;">Nota:</span></span></div>
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<span style="background-color: white; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;">- mi è avanzato un po' di besciamella (circa 200 gr) e due cime di broccolo, ma secondo me, potevo mettere tutto, più è ricca la lasagna meglio è!</span></span></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Rom<span style="line-height: 19px;">âna</span></span></b></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Era o vreme in care nu puteam sa concep alte retete de lasagna in afara de cea clasica. </span></span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Incet incet, am inceput sa incerc si alte variante, asa ca dupa varianta cu ciuperci, azi va ofer o portie de lasagna cu conopida. </span></span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Din sosul besciamel facut, mi-a mai ramas un castronel (cam 200 de gr), iar din conopida mi-au ramas doua buchete. Puteam sa pun tot besciamelul si toata conopida, lasagna cu cat e mai bogata cu atat mai bine :))):</span></span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Daca vreti o alternativa la retetele cu conopida, puteti incerca sa faceti lasagne, sunt extraordinar de bune, credeti-ma si relativ simplu de facut chiar daca pare complicat! </span></span></span></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><br /></span></span></b></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><u>Ingrediente pentru 4 persoane (o tava de 28 cm x 18 cm, masurata la baza)</u></span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">650 gr conopida (cantarita curatata, inainte s-o pun la fiert)</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">100 gr pancetta (sau kaizer)</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">100 gr branza gruyere razuita (sau cascaval)</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">100 gr parmigiano razuit</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">sos besciamel facut cu: 1 litru de lapte, 60 gr faina, 60 gr unt, o lingurita de sare, nucsoara</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">lasagne (12 foi)</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><br /></span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Se taie conopida in buchete care se spala si se pun la fiert cu putina sare. Cand a fiert, se scurge de apa si fiecare buchet se taie bucatele.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Se face sosul besciamel astfel: se topeste</span></span><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;"> untul cu faina intr-o cratita antiaderenta si se amesteca cu un tel asa incat sa nu se formeze cocolosi. </span><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Se adauga laptele, sarea si nucsoara, se amesteca si se lasa la fiert cateva minute amestecind mereu. Sosul rezultat va fi lichid, deci nu ingrosat tare. Se lasa deoparte.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se taie pancetta (sau kaizerul) bucatele si se prajeste intr-o lingura de ulei.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se pun pe fundul tavii circa opt linguri de sos besciamel, apoi se pun 3 foi de lasagna si deasupra se aranjeaza bucatele de conopida, pancetta, sos besciamel (aveti grija sa acoperiti bine toate marginile, colturile), branza gruyere razuita si parmigiano razuit. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se continua operatiunea asta pentru inca trei ori (deci sunt patru straturi de lasagna), terminind deci cu gruyere si parmigiano razuit.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Se da la cuptor (preincalzit) la 220 de grade pentru circa 30 de minute.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Eu le fac de obicei cu o ora si jumatate inainte de a le servi, opresc cuptorul, le acopar cu folie de aluminiu si le las in cuptor. Numai bine "se aseaza" pana ce le servim si raman calde.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pofta buna!</span></div>
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<br />Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com80tag:blogger.com,1999:blog-6458307333532575146.post-53318807508426255202015-01-02T17:00:00.000+01:002015-12-29T15:08:43.430+01:00Il cenone di Capodanno 2014 - Cina de Revelion 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3THgc-ZnnMlpIR-9_dVjMseNw45l2fNIoLQhqSMP74W6HVPtrw8o593XNdId2c-GS5f6H78HfLqcIiDxORtdlhsQCA2yNlCviL6HkGtOk1dULm6VDAeJeHUCFUODEQ032a-ddTyeg7bE/s1600/IMG_9306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3THgc-ZnnMlpIR-9_dVjMseNw45l2fNIoLQhqSMP74W6HVPtrw8o593XNdId2c-GS5f6H78HfLqcIiDxORtdlhsQCA2yNlCviL6HkGtOk1dULm6VDAeJeHUCFUODEQ032a-ddTyeg7bE/s1600/IMG_9306.jpg" width="426" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Benritrovati e buon anno a tutti!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Avrei voluto passare a salutarvi tutti, a lasciarvi gli auguri per le feste, ma purtroppo non è stato possibile.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Il 31 dicembre è iniziato così:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bine v-am regasit si la multi ani tutoror!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">31 decembrie a inceput asa:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ebbene si, ha nevicato anche in Sicilia e io che non vedevo da anni la neve, all'improvviso sono ritornata bambina! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Una gioia immensa, non potete immaginare! Mi sono detta...ora si che sembra festa!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A nins in Sicilia, iar eu care nu am vazut zapada de ani de zile, m-am bucurat enorm de mult...ca un copil care vede pentru prima data fulgii de nea.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Per il cenone di Capodanno ho preparato:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2012/03/curmale-umplute-cu-crema-de-gorgonzola.html"><span style="color: #6aa84f;">datteri ripieni con gorgonzola e mascarpone</span></a> e <a href="http://lacucinadiany.blogspot.it/2012/03/smochine-seci-umplute-cu-philadelphia.html"><span style="color: #6aa84f;">fichi ripieni con philadelphia e noci</span></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pentru cina de revelion am pregatit:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2012/03/curmale-umplute-cu-crema-de-gorgonzola.html"><span style="color: #6aa84f;">curmale umplute cu gorgonzola si mascarpone</span></a> si <a href="http://lacucinadiany.blogspot.it/2012/03/smochine-seci-umplute-cu-philadelphia.html"><span style="color: #6aa84f;">smochine umplute cu branza philadelphia si nuci</span></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">alici marinate con olio extravergine di oliva e porro </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ansoa marinate cu ulei extravirgin de masline si praz</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2012/10/biscuiti-sarati-cu-crema-de-gorgonzola.html"><span style="color: #6aa84f;">baci di dama salati</span></a> con crema al salmone</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2012/10/biscuiti-sarati-cu-crema-de-gorgonzola.html"><span style="color: #6aa84f;">biscuiti sarati</span></a> umpluti cu crema de somon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">tartine con burro e caviale di salmone, uova di lompo </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">tartine cu caviar de somon si altele cu simil icre rosii si simil icre negre</span></div>
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<span style="color: #6aa84f; font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2013/03/salam-de-caracatita-salame-di-polpo.html"><span style="color: #6aa84f;">carpaccio di polpo</span></a></span></div>
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<span style="color: #6aa84f; font-family: Arial, Helvetica, sans-serif;"><a href="http://lacucinadiany.blogspot.it/2013/03/salam-de-caracatita-salame-di-polpo.html"><span style="color: #6aa84f;">salam de caracatita</span></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Il primo piatto è stato preparato da mio marito, un fantastico risotto agli scampi e champagne</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Primul fel principal a fost preparat de sotul meu, un fantastic risotto cu langustine si champagne</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5i_e3aoH_GgLb7Swu91ePvJUKnfuMSi7l2LcIqqtMXwcTRYKJZe9stsiif0b2hDOw7tTe821oLQDHKXjj7qMO2vTxbrXKFcYa1T3hFIANL1VbNB8zmAugyV_zwOwH1qoHDuT2DtffX-g/s1600/IMG_9444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5i_e3aoH_GgLb7Swu91ePvJUKnfuMSi7l2LcIqqtMXwcTRYKJZe9stsiif0b2hDOw7tTe821oLQDHKXjj7qMO2vTxbrXKFcYa1T3hFIANL1VbNB8zmAugyV_zwOwH1qoHDuT2DtffX-g/s1600/IMG_9444.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Baccalà fritto e trigliola fritta (ci sono stati altri due piatti come questo nella foto, tutto fritto al momento.....sfido chiunque!!!!!)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cod fript si alt peste micut tot fript pe moment (au mai fost doua platouri identice)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Gamberoni al forno (qui sul piatto una piccola parte)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Creveti la cuptor (aici pe platou o mica parte)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYZJuugp00065SB-O9KVs0cEV7Z404C37hJ-eU6i9GJcPLKWnjfYLGeUf-rsld-0KE9T1Sso6YKBy6T1L5n5KQCdWm8aIsYsMV1-T24S0vW5ZwrrNuEtRTZ7ox1OGJJnghN_pHoa87us/s1600/IMG_9455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYZJuugp00065SB-O9KVs0cEV7Z404C37hJ-eU6i9GJcPLKWnjfYLGeUf-rsld-0KE9T1Sso6YKBy6T1L5n5KQCdWm8aIsYsMV1-T24S0vW5ZwrrNuEtRTZ7ox1OGJJnghN_pHoa87us/s1600/IMG_9455.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cardi e carciofi al forno (qui una piccola parte) portati dai miei suoceri e anche pasticcini.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">C'erano anche le lenticchie :), senza foto.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cardi si anghinare (aici o mica parte) pregatite de socrii si dulciuri aduse tot de ei.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A mai fost si supa de linte(aici e traditional, se mananca in noaptea de anul nou), dar n-am poza.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhkO-s0Xe14wYVWs3G0-hNqVZMle5MRBQNEI7KBnVeqCcEWGfNX7KNLbE-g-tz7BC3OefBIFJExNABmVg6R5zIRhmrr5T5hnmO9nAfQVI6kJB-4px5FyXd2KClnsz8kB8k9kB6bmCIyU/s1600/IMG_9454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhkO-s0Xe14wYVWs3G0-hNqVZMle5MRBQNEI7KBnVeqCcEWGfNX7KNLbE-g-tz7BC3OefBIFJExNABmVg6R5zIRhmrr5T5hnmO9nAfQVI6kJB-4px5FyXd2KClnsz8kB8k9kB6bmCIyU/s1600/IMG_9454.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiHpiOyKT0SD2uqmlcKKmcHPWpgmi8mb0etKlQVb6D7l9Q0Dsigjs6pN5oOwS8WiccLoRpTHbw2qUo0v3HieFqZ3SExrn1QNH1eo9jMu4W_p7tTNyaObKyaBb0UXjf15XjndFe9V1mIc/s1600/IMG_9459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiHpiOyKT0SD2uqmlcKKmcHPWpgmi8mb0etKlQVb6D7l9Q0Dsigjs6pN5oOwS8WiccLoRpTHbw2qUo0v3HieFqZ3SExrn1QNH1eo9jMu4W_p7tTNyaObKyaBb0UXjf15XjndFe9V1mIc/s1600/IMG_9459.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Io ho preparato profitterol e panna cotta che si sono mangiati il giorno dopo.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buon anno a tutti!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Eu am preparat un profiterol si panna cotta care s-au mancat a doua zi.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Un an nou fericit tuturor!</span></div>
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Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com92tag:blogger.com,1999:blog-6458307333532575146.post-19275143787870981932014-12-06T20:04:00.002+01:002014-12-06T21:01:12.082+01:00Zuppa di ceci e funghi porcini - Supa crema de naut si hribi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLLd4GjSulCkhHjZlclyvWAYlwuRYwlyusuicMjPyVraxFw87-UFw4n48Keud3oFqYQ0O2DzRIunJfME8BifTxw3QO7_zeRf2uZMu7tV1vtyrpEw2CnCIhcA6MeJaAaur3_DdqugRLmw/s1600/IMG_1270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLLd4GjSulCkhHjZlclyvWAYlwuRYwlyusuicMjPyVraxFw87-UFw4n48Keud3oFqYQ0O2DzRIunJfME8BifTxw3QO7_zeRf2uZMu7tV1vtyrpEw2CnCIhcA6MeJaAaur3_DdqugRLmw/s1600/IMG_1270.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buon sabato a tutti!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cotto, fotografato, mangiato e pubblicato! Si potrebbe chiamare così il mio blog, visto che nell'archivio non ho nemmeno una ricetta che aspetta di essere pubblicata.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ma voi come fate???? Tante volte mi è capitato di leggere "avevo questa ricetta nell'archivio da mesi" ! </span><span style="font-family: Arial, Helvetica, sans-serif;">Come fate ad avere così tante ricette nei vostri archivi?</span><span style="font-family: Arial, Helvetica, sans-serif;"> Certo, magari per chi non pubblica ricette passo per passo, il discorso è più semplice, non lo so.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Io cucino, assaggio, fotografo e dopo aver mangiato (insomma, al limite il giorno dopo) mi metto a scrivere il post se ritengo che meriti un posto sul mio blog.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Questa zuppa ci è piaciuta davvero tanto, ceci e funghi sono un'accoppiata perfetta! Vi assicuro che è molto gustosa e saporita. L'ho vista sul blog di <a href="http://golosatentazione.blogspot.it/2014/11/zuppetta-di-ceci-e-porcini.html"><span style="color: #6aa84f;">Ely</span></a> e ho capito che la dovevo fare. Ho fatto delle modifiche in base agli ingredienti che avevo a disposizione ed ecco la mia versione!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredienti per due persone che hanno fatto il bis:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">400 gr ceci secchi</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20 gr funghi porcini secchi</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olio extravergine di oliva</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 spicchio d'aglio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salvia</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sale </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pepe verde</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLAsBc5igKx1TZ2HHmJkADb76XYh4jg1jql88XbKXCjld7oo7Vi5tm5ZbtI_M6LUXwgWbmQMufTV0PyTlIb0NZRosDpYlyFC4_Wp3XdzB3X_A6oR_KS9Dk4fCKVnytKbX8A8UGQYXvDsk/s1600/IMG_1183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLAsBc5igKx1TZ2HHmJkADb76XYh4jg1jql88XbKXCjld7oo7Vi5tm5ZbtI_M6LUXwgWbmQMufTV0PyTlIb0NZRosDpYlyFC4_Wp3XdzB3X_A6oR_KS9Dk4fCKVnytKbX8A8UGQYXvDsk/s1600/IMG_1183.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mettere i ceci in ammollo la sera precedente. Io li ho cucinati per il pranzo del giorno dopo, quindi dodici ore di ammollo sono state sufficienti.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Il giorno dopo, buttare l'acqua, sciacquare i ceci e metterli poi a bollire in acqua pulita. </span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 21px;">Mettere i funghi in ammollo in un pentolino con acqua bollente. Una volta ammorbiditi, toglierli dall'acqua, filtrare l'acqua con l'aiuto di un colino e metterla da parte. </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 21px;">Tagliare i porcini</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 21px;"> a pezzettini e metterli in un pentolino con un cucchiaio di olio extravergine di oliva e uno spicchio d'aglio intero. </span></div>
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<span style="background-color: white; line-height: 21px;">Lasciare sul fuoco per qualche secondo, mescolare e aggiungere due mestoli dell'acqua filtrata che abbiamo messo da parte. Fare bollire fino a quando l'acqua viene assorbita.</span></div>
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<span style="background-color: white; line-height: 21px;">Scollare i ceci quando sono morbidi (l'acqua di cottura non si butta!) e mettere da parte circa due cucchiai. Frullare il resto dei ceci aggiungendo dell'acqua di cottura fino a raggiungere la consistenza desiderata. Nel caso in cui ci volesse ancora del liquido, aggiungete il resto dell'acqua dei funghi.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6I6s_QZvnAG2bBM0Sg7tTWzB7wI1yYlaAnsKSYhyphenhyphenDSkswWmkPEeTCnZMzWBsxxOyxZc0tO6NwQeHGwI6EfsND2jpBvJMZrV-W0h4-Pn3RPaBfKu_1EiI6bl6J1ofawiTyOkUcORhuyA/s1600/IMG_1216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6I6s_QZvnAG2bBM0Sg7tTWzB7wI1yYlaAnsKSYhyphenhyphenDSkswWmkPEeTCnZMzWBsxxOyxZc0tO6NwQeHGwI6EfsND2jpBvJMZrV-W0h4-Pn3RPaBfKu_1EiI6bl6J1ofawiTyOkUcORhuyA/s1600/IMG_1216.jpg" height="426" width="640" /></a></div>
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<span style="background-color: white; line-height: 21px;">Aggiungere i funghi (senza l'aglio), i due cucchiai di ceci interi, la salvia, sale e pepe. Mettere sul fuoco e lasciare insaporire per altri dieci minuti, togliere poi la salvia e servite!</span></div>
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<span style="background-color: white; line-height: 21px;">Buon appetito!</span></div>
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A casa mia abbiamo acceso l'albero la scorsa domenica...il primo albero di Natale nella casa nuova! </div>
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Vi auguro una buona festa dell'Immacolata e un buon dicembre!!!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitX6_pacnHxftu1eNkwLh91Urqoj0d-7aAcLpTNLBL8gTsk2FJyy27xr83avkdinr8k_w0VsiJf7ZBPQNhPCJIpfY9TQqCGmw3JyJLXpvLvIrOraulrvQfFSHGpnhOvnZEdmtq5c63YUw/s1600/IMG_0949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitX6_pacnHxftu1eNkwLh91Urqoj0d-7aAcLpTNLBL8gTsk2FJyy27xr83avkdinr8k_w0VsiJf7ZBPQNhPCJIpfY9TQqCGmw3JyJLXpvLvIrOraulrvQfFSHGpnhOvnZEdmtq5c63YUw/s1600/IMG_0949.jpg" height="426" width="640" /></a></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><u>Rom<span style="line-height: 19px;">âna</span></u></span></b></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><br /></span></span></b></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Va garantez ca e foarte gustoasa supa asta, noua ne-a placut foarte mult!</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Reteta am vazut-o la <a href="http://golosatentazione.blogspot.it/2014/11/zuppetta-di-ceci-e-porcini.html"><span style="color: #6aa84f;">Ely</span></a> si am adaptat-o in functie de ingredientele pe care le aveam la indemana. Adica, am folosit naut sec in loc de naut fiert la cutie, iar ciupercile pe care le aveam eu sunt din acelea seci in pungute, in loc de ciuperci proaspete. In cazul in care aveti ciuperci proaspete, puneti cam 200 de gr.</span></span></span></div>
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<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><br /></span></span></b></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><u>Ingrediente pentru doua persoane care au facut bis:</u></span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">400 gr de naut sec</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">20 gr de hribi seci</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">ulei extravirgin de masline</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">1 catel de usturoi</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">salvie</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">sare</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">piper</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;"><br /></span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Se pune nautul la inmuiat cu o seara inainte. Eu am gatit supa pentru pranzul de azi, deci am pus nautul la inmuiat aseara, doispe ore sunt suficiente.</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">A doua zi se arunca apa, se clateste nautul si se pune la fiert in apa curata.</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Se pun ciupercile seci la inmuiat in apa fierbinte. Cand s-au inmuiat, se scot din apa, se filtreaza apa cu o strecuratoare fina si se pastreaza apa, nu se arunca.</span></span></span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Ciupercile se taie si se pun intr-un ibric cu o lingura de ulei extravirgin de masline si un catel de usturoi si se lasa pe foc cateva secunde dupa care se adauga doua polonice din apa filtrata pe care am pus-o deoparte. Se lasa la fiert pana ce apa e absorbita.</span></span></span></div>
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<span style="line-height: 19px;">Cand nautul e fiert, se strecoara (apa se pastraza, nu se arunca!), se pun deoparte circa 2 linguri se naut, iar restul se mixeaza adaugind apa in care a fiert, usor usor pana cand se ajunge la consistenta dorita.</span></div>
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<span style="line-height: 19px;">In cazul in care mai cere lichid, se adauga restul de apa in care au fost inmuiate ciupercile.</span></div>
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Se adauga ciupercile (fara usturoi), cele doua linguri de naut puse deoparte, salevia, sare si piper. Se pune din nou pe foc si se mai lasa circa zece minute. Se scoate apoi salvia, si se serveste!</div>
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Pofat buna!</div>
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</span>Anyhttp://www.blogger.com/profile/09602387017261080782noreply@blogger.com114