tag:blogger.com,1999:blog-53538862784198531402024-02-07T09:36:46.156+01:00la fantasia di Silvy in cucinaQuesto blog non ha nulla a che vedere con i prodotti editoriali di cui alla legge n° 62/2001. Nasce per condividere ricette ed esperienze di cucina tra quanti sono accumunati dalla stessa passione: il gusto della preparazione di tutti i piatti della tradizione familiare e regionale, con un occhio anche alla globalizzazione culinaria, non trascurando estro e fantasia.Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-5353886278419853140.post-59042036274781686812019-12-04T22:50:00.000+01:002019-12-04T22:56:11.079+01:00Idee di catering per cerimonie, buffet, apericena <div class="separator" style="clear: both; text-align: center;">
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<span style="color: blue; font-size: large;"><b>In ordine, partendo dall'alto:</b></span><br />
<span style="color: blue; font-size: large;"><b>Panini con arrosto e pomodori; bastoncini di pollo; olive ascolane e frittatine di pasta; mozzarelle in carrozza; olive ascolane; mini panini napoletani; mini corn dog; bomboloni.</b></span>Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-33583633572780999312016-10-20T22:42:00.000+02:002016-10-20T22:50:41.690+02:00FAGOTTINI DI PASTA SFOGLIA (VIDEORICETTA)<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="color: blue; font-size: large;">Semplici fagottini di pasta sfoglia con bietole e formaggio che vanno bene per antipasto, stuzzichino, merenda pomeridiana, buffet, insomma ogni occasione è buona.</span></i></b><br />
<b><i><span style="color: blue; font-size: large;"><br /></span></i></b>
<b><i><span style="color: blue; font-size: large;">Poiché è una video ricetta, per vederla cliccare sul seguente link:</span></i></b><br />
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<a href="https://www.youtube.com/watch?v=aj_kYHv2zrI"><span style="font-size: large;">https://www.youtube.com/watch?v=aj_kYHv2zrI</span></a></div>
Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-81476664085998129832016-10-12T18:26:00.000+02:002016-10-12T18:26:45.230+02:00TORTA A 3 PIANI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYwmeH6HbXWG2r7K1O9g1-vqUtuBUvhiWszYfj0UG-HSFLNfeLBEcqTpDSeOESsX8cBbqkLdaVqqHnW9ohYjbMLaGvOo0Kv4PbpvL5xG4ISk4xM2Qivw1YQZt6XDAkhzMJ2cNZSSkbBo/s1600/Torta.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYwmeH6HbXWG2r7K1O9g1-vqUtuBUvhiWszYfj0UG-HSFLNfeLBEcqTpDSeOESsX8cBbqkLdaVqqHnW9ohYjbMLaGvOo0Kv4PbpvL5xG4ISk4xM2Qivw1YQZt6XDAkhzMJ2cNZSSkbBo/s400/Torta.Jpg" width="400" /></a></div>
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<b><span style="color: blue; font-size: large;">Una deliziosa torta a 3 piani, 3 pan di spagna diverse misure, farcita con ricotta e gocce cioccolato, ricoperta con cioccolato plastico, per ricorrenze.... ma ogni occasione è buona....</span></b>Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-32944151001056521322016-08-20T11:48:00.000+02:002016-08-20T11:48:41.138+02:00FICHI CARAMELLATI...a modo mio<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="color: blue;">Questi sono i fichi caramellati che faccio io, una ricetta semplice che è più difficile spiegare che fare.</span></i></b></h3>
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<b><i><span style="color: blue;">Ingredienti: kg. 2,300 di fichi (possibilmente appena raccolti), 250 gr. zucchero semolato, 1 limone bio.</span></i></b><b><i><span style="color: blue;">Procedura: Prendere i fichi (chi può, appena raccolti dall’albero al
mattino), passarli con un panno umido per togliere eventuale polvere e
posizionarli in una teglia (possibilmente antiaderente); lavare bene il limone, tagliarlo a fettine sottili con tutta
la buccia e posizionarle fra i fichi; cospargere lo zucchero in modo
uniforme; coprire la teglia con
pellicola e mettere a riposare in frigo
per almeno 12 ore, in modo che lo zucchero faccia fuoriuscire il succo dai
fichi; trascorso il tempo, quando si nota che lo zucchero si è sciolto,
togliere la pellicola e coprire la teglia con carta stagnola, dopodiché mettere
in forno, accenderlo e impostare la temperatura a 200/220 gradi (in questo
modo, a forno freddo, i fichi non subiscono lo shock termico e man che il forno
si riscalda lasciano tutto il loro sugo); arrivato a temperatura, togliere la
carta stagnola, abbassare a 150 gradi e lasciare cuocere per almeno 3 ore, 3
ore e ½
(controllare di tanto in tanto che il sugo non si caramelli, o che i
fichi si attacchino al fondo); nel frattempo sterilizzare alcuni vasetti di
vetro, in modo che appena sono pronti i fichi si possono invasare; una volta
invasati, effettuare il solito passaggio del sottovuoto come siete soliti fare
con marmellate o altre composte.</span></i></b></h3>
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<br />Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-62555786680540592932016-05-02T12:52:00.001+02:002016-05-08T13:21:11.121+02:00DALL'ANTIPASTO AL DOLCE, alcune idee<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="color: blue; font-size: large;">Una simpatica idea, dall'antipasto al dolce, che può benissimo essere praticata in occasione di un rinfresco, un party, un pranzo o cena elegante, un tête à tête, insomma sforzate la fantasia e le meningi.</span></i></b><br />
<b><i><span style="color: blue; font-size: large;">In un video fotografico le indicazioni dei piatti.</span></i></b><br />
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<a href="https://www.youtube.com/edit?o=U&video_id=HL1n4txchC0"><b><span style="color: purple; font-size: large;">https://www.youtube.com/edit?o=U&video_id=HL1n4txchC0</span></b></a></div>
<br />Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-78190247821984442282015-12-25T00:18:00.000+01:002015-12-25T00:18:15.367+01:00AUGURI DI BUON NATALE E FELICE 2016<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nFQxdioqbMTsS33pfevHUBc_5j48nde2AbkWsTsJi7Zy4NzC3LnwOVTO1MTxLRsa_gtmL-uLCdIZ8iFlP44ST78-C_BIq8ypiemI8m4GQmxq1InhNcjfht-w9i3kP_3hsDW8b8NmMm8/s1600/12348124_813203845472903_5627788629326150118_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nFQxdioqbMTsS33pfevHUBc_5j48nde2AbkWsTsJi7Zy4NzC3LnwOVTO1MTxLRsa_gtmL-uLCdIZ8iFlP44ST78-C_BIq8ypiemI8m4GQmxq1InhNcjfht-w9i3kP_3hsDW8b8NmMm8/s400/12348124_813203845472903_5627788629326150118_n.jpg" width="400" /></a></div>
<br />Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-73494524150156015432015-12-25T00:12:00.000+01:002015-12-25T00:12:08.640+01:00MOSTACCIOLI.... dal cuore morbido<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4xi1ik7q-I09ghdND0zf1kxUmjgv_FW_HhBrqHuV_QxCXrZFht_eFLqjQeyfjSZgbM56H36soTJa1xlLDQfk5a4APYfNM9uGq9_hgWvKw0f5nnchIr2x1AwVxO20IJ0uedfoahTZNIQ/s1600/DSC_0007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4xi1ik7q-I09ghdND0zf1kxUmjgv_FW_HhBrqHuV_QxCXrZFht_eFLqjQeyfjSZgbM56H36soTJa1xlLDQfk5a4APYfNM9uGq9_hgWvKw0f5nnchIr2x1AwVxO20IJ0uedfoahTZNIQ/s400/DSC_0007.JPG" width="400" /></a></div>
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<span style="color: blue; font-size: large;"><b><i>Oltre a Panettone e Pandoro, le cui video ricette le trovate in questo blog, quest'anno mi sono sbizzarrita con i mostaccioli, ma dal cuore morbido però, con un ripieno di un mix di mie marmellate speziate e glassate con cioccolato fondente.</i></b></span>Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-33796259256578341082015-12-25T00:04:00.000+01:002015-12-25T00:04:05.794+01:00STRUFFOLI alla napoletana<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPreUIYYBFXK6kbZDsBTO_B_UVmObiMruD8jMH8MxbHsFpbaZr8ktp2hZAn8xRNQ2w8OUkL66GMNmBVTuNFifdCh7kXPnQIPhLreziSQAbL0IkXCoLJHgqyP8Gf3Pih6Wd8T4Th8mTO8/s1600/DSC_0005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPreUIYYBFXK6kbZDsBTO_B_UVmObiMruD8jMH8MxbHsFpbaZr8ktp2hZAn8xRNQ2w8OUkL66GMNmBVTuNFifdCh7kXPnQIPhLreziSQAbL0IkXCoLJHgqyP8Gf3Pih6Wd8T4Th8mTO8/s400/DSC_0005.JPG" width="400" /></a></div>
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<span style="color: blue; font-size: large;"><b><i>Che Natale è senza struffoli a Napoli? Quest'anno ho provato a farne alcuni anche ripieni con un mix di mie marmellate speziate che avevo rimasto dai mostaccioli che vi farò poi vedere. La ricetta la trovate all'interno di questo blog. </i></b></span>Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-82317147288161363622015-11-18T21:44:00.000+01:002015-11-18T21:44:10.102+01:00Lasagna con zucca e funghi (VIDEORICETTA)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQked9Zai1WTqtkuz5G0ZjOnjOxdYtjvzjoJkjTjAYvH5nEHzLz0sCK3_WRt8Jq93W0ciPFF5poFZXcustR8IFkSo5JAI5QrBq_L2aUK60-Fyj4CLjca-_iOM1yEtIq71q-h749KveZcM/s1600/piatto.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQked9Zai1WTqtkuz5G0ZjOnjOxdYtjvzjoJkjTjAYvH5nEHzLz0sCK3_WRt8Jq93W0ciPFF5poFZXcustR8IFkSo5JAI5QrBq_L2aUK60-Fyj4CLjca-_iOM1yEtIq71q-h749KveZcM/s400/piatto.Jpg" width="400" /></a></div>
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<span style="background-color: #f6f7f8; font-family: helvetica, arial, sans-serif; line-height: 16.08px;"><b><i><span style="color: blue;">Come avevo promesso alle amiche su Fb, ecco la videoricetta della lasagna con zucca e funghi. Evitando di aggiungere il prosciutto cotto può essere un piatto vegetariano. Buon lavoro a chi si vorrà cimentare con questo prelibato e delicato piatto.</span></i></b></span><br />
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<span style="background-color: #f6f7f8; font-family: helvetica, arial, sans-serif; line-height: 16.08px;"><b><i><span style="color: blue;">Poiché è una videoricetta, per vederla cliccare sul seguente link:</span></i></b></span><br />
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Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-85538594380029576842015-10-12T22:10:00.000+02:002015-10-12T22:10:30.044+02:00Zuppa di funghi (VIDEORICETTA)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM6aJ2B_BnAxHjMgBmHrPzdNZzllvX2mCEtXMNFF7c6_4DVdGQLXD4O3GOM910hrawkiHLg7J24MgZqKeEMn0i9FCq81GkI0vPpZ2gbxKbYkGI0lK-ct1yrsPu485BJRk88KbudvQqMY/s1600/piatto.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM6aJ2B_BnAxHjMgBmHrPzdNZzllvX2mCEtXMNFF7c6_4DVdGQLXD4O3GOM910hrawkiHLg7J24MgZqKeEMn0i9FCq81GkI0vPpZ2gbxKbYkGI0lK-ct1yrsPu485BJRk88KbudvQqMY/s400/piatto.Jpg" width="400" /></a></div>
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<b><i><span style="color: blue; font-size: large;">L'autunno avanza, i funghi sono il prodotto della stagione, qualcosa di caldo come antipasto ci sta proprio bene. Chi vuole, lo potrà arricchire con una grattata di tartufo.</span></i></b><br />
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<b><i><span style="color: blue; font-size: large;">Per vedere il video cliccare sul seguente link:</span></i></b><br />
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Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-18591233483568003082015-10-11T15:40:00.004+02:002015-10-11T15:40:48.105+02:00Pollo speziato con verdure (VIDEORICETTA)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtgXrVsOewXhe1HKckYJCf_jQ6boT98tq6r_vrdZ0YxLseh5ifzq9x42CjoatJ4TS1VzoKZcPHQLVBGv5X-FJBYyd9i3j48X-ARUeV0NO-xGpPvsIpTM_fhpjdJPPxvbnKmhEyjD_f2s/s1600/piatto.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtgXrVsOewXhe1HKckYJCf_jQ6boT98tq6r_vrdZ0YxLseh5ifzq9x42CjoatJ4TS1VzoKZcPHQLVBGv5X-FJBYyd9i3j48X-ARUeV0NO-xGpPvsIpTM_fhpjdJPPxvbnKmhEyjD_f2s/s400/piatto.Jpg" width="400" /></a></div>
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<b><i><span style="color: blue; font-size: large;">Un modo di cucinare il pollo in modo diverso dal tradizionale. </span></i></b><br />
<b><i><span style="color: blue; font-size: large;">Si può utilizzare qualsiasi parte del pollo: </span></i></b><b><i><span style="color: blue; font-size: large;">Petto, Ali, Cosce, Sovracosce. </span></i></b><br />
<b><i><span style="color: blue; font-size: large;">Si può fare un riso lesso e condito con le verdure.</span></i></b><br />
<b><i><span style="color: blue; font-size: large;">Diversamente, se si prepara il riso "Pilaf", si usa come accompagnamento. </span></i></b><br />
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<b><i><span style="color: blue; font-size: large;">Per vedere il video cliccare sul seguente link:</span></i></b><br />
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<br />Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-1551337853592044352015-07-13T00:08:00.000+02:002015-07-13T00:08:16.132+02:00Dall'aperitivo al dolce<div class="separator" style="clear: both; text-align: center;">
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<b style="font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;"><i><span style="color: blue;">Un simpatico buffet per cerimonie, un conviviale con amici, un pranzo importante, un ritrovarsi insieme......</span></i></b><br />
<span style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;"><b><i><span style="color: blue;"><br /></span></i></b></span>
<b><i><span style="color: blue;"><span style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;">Da servire con l' aperitivo: olive tipo ascolane; fritto misto di zucchine, fiori di acacia e carote;</span><br style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;" /><span style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;">Antipasti misti: bruschettine con pomodorini, bruschettine con bucce di melanzane trifolate in padella, girelle varie: con prosciutto crudo squacquarone e rucola, con prosciutto cotto salsa di rafano e yogurt, con formaggio spalmabile e salmone affumicato, prosciutto crudo e crema di funghi, crema di funghi e formaggio;</span><br style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;" /><span style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;">Primi piatti: pasta alla chitarra con verdure a julienne e prosciutto crudo croccante, raviolini ripieni di patate e salmone affumicato conditi con burro profumato con buccia di limone grattugiata;</span><br style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;" /><span style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;">Secondi: mini spiedini di carne mista, mini involtini ripieni di formaggio e prosciutto cotto;</span><br style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;" /><span style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;">Contorno: funghi trifolati;</span><br style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;" /><span style="background-color: white; font-family: Titillium, Arial, sans-serif; font-size: 18px; line-height: 28.7999992370605px;">Dolci: bavarese all’ananas, tartellette con crema e frutti di bosco, bon bon ripieni di crema di ricotta con glassa alla vaniglia.</span></span></i></b>Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-69116116477351880322015-06-13T15:01:00.000+02:002015-06-13T15:01:49.570+02:00Spaghettini di riso con verdure (vegetariano)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjKvtEM9iPY9Jpcr_47LYRvxdT-4zpIFDfCxG_XJlsc-XL1jLKhedjHjfNCW67laUhSPyUPhaCevVa_plbSSRIHiD9umyHFawjdPmWgJSeHqfflKEpn19OFDgC_FItAnjC8HnI6TpnwA/s1600/spaghetti.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjKvtEM9iPY9Jpcr_47LYRvxdT-4zpIFDfCxG_XJlsc-XL1jLKhedjHjfNCW67laUhSPyUPhaCevVa_plbSSRIHiD9umyHFawjdPmWgJSeHqfflKEpn19OFDgC_FItAnjC8HnI6TpnwA/s400/spaghetti.Jpg" width="400" /></a></div>
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<b><i><span style="color: blue; font-size: large;">Ingredienti x 4/5 persone: 200 gr vermicelli di riso, 3
zucchine medie (usare solo la parte esterna), 500 gr asparagi verdi, 3 carote
medie, 1 porro, 300 gr fagiolini sottili, q.b. olio extravergine, cipolla, zenzero,
sale e pepe.</span></i></b></div>
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<div class="MsoNormal" style="text-align: justify;">
<b><i><span style="color: blue; font-size: large;">Procedura: pulire e lavare le verdure; tagliare a
striscioline gli asparagi, le carote, il porro e le zucchine (delle zucchine
usare solo la parte verde esterna) e sbollentare in acqua salata; lessare i
fagiolini in acqua salata e dividere a metà nel senso della lunghezza; in una
padella capiente, versare un po’ d’olio, la cipolla tritata finemente e un
pezzetto di zenzero grattugiato, e far scaldare; quando inizia a sfriggere,
versare le verdure e fare insaporire bene; aggiustare di sale e pepe; nel
frattempo lessiamo i vermicelli seguendo le indicazioni sulla confezione; una
volta pronti, versare nella padella, far saltare per amalgamare bene il tutto,
aggiungendo un filo d’olio extravergine a crudo, e servire (se piace,
aggiungere un po’ di salsa di soia).</span></i></b></div>
Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-24204663883085289362015-06-13T14:53:00.000+02:002015-06-13T14:53:42.091+02:00Polpettine in camicia (riciclando)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyENrVmwVsVm0shiyjCyh4LK4fkRENyulzH1NzYb5E1aTHhJdGQ-Ot4DTnqyaOc08UQLsmhRCxfA_Mjjv5WmEoPB4FRq9wOtaCDJPue84dT4bmu4ZMq1TeRQzMFtuhg-mor_-Y6tVkhsc/s1600/piatto.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyENrVmwVsVm0shiyjCyh4LK4fkRENyulzH1NzYb5E1aTHhJdGQ-Ot4DTnqyaOc08UQLsmhRCxfA_Mjjv5WmEoPB4FRq9wOtaCDJPue84dT4bmu4ZMq1TeRQzMFtuhg-mor_-Y6tVkhsc/s400/piatto.Jpg" width="400" /></a></div>
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<b><i><span style="color: blue; font-size: large;">L'arte del riciclo.</span></i></b><br />
<b><i><span style="color: blue; font-size: large;"><br /></span></i></b>
<b><i><span style="color: blue; font-size: large;">Ingredienti: <span style="font-family: Calibri, sans-serif; line-height: 115%;">polpette, zucchine piccole, olio extravergine, spiedini piccoli (o
stecchini).</span></span></i></b><br />
<span style="font-family: Calibri, sans-serif; line-height: 115%;"><b><i><span style="color: blue; font-size: large;"><br /></span></i></b></span>
<b><i><span style="color: blue; font-size: large;"><span style="font-family: Calibri, sans-serif; line-height: 115%;">Procedura: </span><span style="font-family: Calibri, sans-serif; line-height: 115%;">premesso che avevo avanzato delle polpettine il giorno prima;
avevo delle zucchine piccole; ho preso le zucchine e dopo averle lavate e
tagliate a fettine nel senso della lunghezza, le ho grigliate velocemente sulla
bistecchiera; le ho condite con olio extravergine e un</span><span style="font-family: Calibri, sans-serif; line-height: 115%;"> </span><span style="font-family: Calibri, sans-serif; line-height: 115%;">pizzico di sale; le ho arrotolate attorno
alle polpettine e fermate con uno stecchino; al momento di servire, le ho
passate per 1 min. in microonde giusto per non servirle fredde. Sono ottime
come secondo o un</span><span style="font-family: Calibri, sans-serif; line-height: 115%;"> </span><span style="font-family: Calibri, sans-serif; line-height: 115%;">piccolo antipasto.</span></span></i></b>Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-65700142669220229172015-01-18T17:52:00.000+01:002015-01-18T17:52:24.310+01:00Baci di dama salati<div class="separator" style="clear: both; text-align: center;">
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<span style="color: blue; font-size: large;"><b><i>Un ottimo aperitivo, un antipasto, uno stuzzichino.</i></b></span><br />
<div class="MsoNormal" style="text-align: justify;">
<b><i><span style="color: blue; font-size: large;">Ingredienti: 100 gr farina 00, 100 gr farina nocciole, 80 gr
burro, 80 gr parmigiano grattugiato, 2 cucchiai vino bianco freddo.</span></i></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><i><span style="color: blue; font-size: large;">Per farcire: 250 gr formaggio cremoso, q.b. rucola, paprica
piccante.</span></i></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><i><span style="color: blue; font-size: large;">Procedura: mettere nel robot da cucina le due farina, (in
caso non avesse la farina di nocciole, mettere direttamente le nocciole tostate
e lavorarle con la farina), aggiungere poi il burro, il parmigiano, il vino e
macinare tutto; dopodiché formare delle piccole palline, metterle su un teglia
foderata di carta forno e porre in frigorifero per circa 30 minuti; poi infornare
a forno già caldo 180° per 15/20 minuti
circa (dipende dal forno); poi far raffreddare completamente; nel frattempo
dividere in 2 ciotole il formaggio e
condire 1 con rucola tritata e 1 con paprica piccante; poi spalmare su un
biscotto e accoppiare con un altro.</span></i></b></div>
Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-35350933227905919392015-01-06T12:03:00.000+01:002015-01-06T12:29:03.143+01:00SAN SILVESTRO 2014<div class="separator" style="clear: both; text-align: center;">
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<span style="color: blue; font-size: large;"><b><i>Ecco alcuni suggerimenti che ho preparato per il cenone del 31 dicembre 2014. Si adattano benissimo per feste, cerimonie e buffet, comprendenti stuzzichini vari ma anche alcuni primi piatti. Si tratta di:</i></b></span></div>
<div style="text-align: justify;">
<span style="color: blue; font-size: large;"><b><i>pane alle noci con burro e salmone; </i></b></span><b><i><span style="color: blue; font-size: large;"><span style="line-height: 115%;">rotolo di
piadina con rucola, prosciutto crudo e squacquerone; </span><span style="line-height: 115%;">crackers con
patè di foie; </span><span style="line-height: 115%;">pane alle
noci con formaggio spalmabile e patè di pomodori secchi e anacardi; friselline
con pomodori; quiche di verdure tagliata a tartine e rifinite con pomodorino e olive
nere; fiori d’acacia impastellati e fritti; tartine di pancarrè con salsa
tartara e alici marinate; fagottini di pasta sfoglia con bietola e formaggio
feta; girelle di pane da tramezzino con farciture varie (salmone, salsa di
tonno, speck, prosciutto crudo, cotto, salame); bocconcini di tarallo con sugna
e pepe; </span><span style="background: white; line-height: 115%;">raviolini
di salmone con burro profumato al limone; </span><span style="line-height: 115%;">pasta fresca all’uovo monoporzione, ripiena di carciofi e
besciamella.</span></span></i></b></div>
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Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-49179566165421822342014-12-25T20:09:00.000+01:002014-12-25T20:09:47.287+01:00Vigilia di Natale 2014<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDkL0ZwAKQ5VuhxhUQZo3JjgiDdxpaTUOZdeErP0IzHwdu73Wt-xds4e7oNguHk0iCvuU6KSc_u5Wyxm9-Heoa2B_RFUK4UuxhOriCW99RV1QWJ66vwstkOzwwqzabzL-KYk-FOWflps/s1600/tagliolini+al+profumo+di+limone+con+gamberi+e+calamari_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDkL0ZwAKQ5VuhxhUQZo3JjgiDdxpaTUOZdeErP0IzHwdu73Wt-xds4e7oNguHk0iCvuU6KSc_u5Wyxm9-Heoa2B_RFUK4UuxhOriCW99RV1QWJ66vwstkOzwwqzabzL-KYk-FOWflps/s1600/tagliolini+al+profumo+di+limone+con+gamberi+e+calamari_2.JPG" height="211" width="320" /></a></div>
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<b><i><span style="color: blue; font-size: large;">Un assaggio di ciò che ho preparato per la vigilia di
Natale. Inizio dalla misa en place e a seguire:
bruschettine con pomodori, crostini con caponata, crostini con alici
marinate, frittelle di baccalà, crostini
con paté di pomodori secchi e anacardi, frittelle di cavolfiore, crema di ceci
con gamberi saltati in padella, raviolini di salmone con burro profumato al limone,
tagliolini profumati al limone con julienn di calamari e gamberi; il tutto
innaffiato rigorosamente da un prosecco della casa.</span></i></b></div>
Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-91641414361587042922014-11-09T14:56:00.000+01:002014-11-09T14:56:30.324+01:00Trofie con baccalà e patate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWNSGI7TtOdmDt8CK_cV2M2geNXmvODl2qBbiiXAFgxpIF9kw-knwfFjb47Svxudftns4lr1laLULnxqX5fGO_rsdeCx3cuvBj_MAsSoPxtjHMrHUfsSWACvE4UvrnogHvFsqBpmqSNo/s1600/piatto.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWNSGI7TtOdmDt8CK_cV2M2geNXmvODl2qBbiiXAFgxpIF9kw-knwfFjb47Svxudftns4lr1laLULnxqX5fGO_rsdeCx3cuvBj_MAsSoPxtjHMrHUfsSWACvE4UvrnogHvFsqBpmqSNo/s1600/piatto.Jpg" height="267" width="400" /></a></div>
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<span style="color: blue; font-size: large;"><b><i>Piatto semplice, nulla di pretenzioso, ma gustoso.</i></b></span><br />
<span style="color: blue; font-size: large;"><b><i>Ingredienti x 2 persone: 250 gr trofie fresche, 200 gr baccalà dissalato, 200 gr patate, qb. olio extravergine, aglio, prezzemolo, sale e pepe.</i></b></span><br />
<div style="text-align: justify;">
<span style="color: blue; font-size: large;"><b><i>Procedura: dissalare il baccalà (tenerlo in acqua per almeno 3 giorni, avendo cura di cambiare spesso l'acqua), oppure comprarlo già dissalato; in una padella mettere un pò d'olio, uno spicchio d'aglio e far cuocere il baccalà con tutta la pelle (il baccalà cuoce in pochi minuti, il tempo che la pelle diventi gelatinosa, così rilascia il suo sapore, e che si riesce a sfogliare); una volta cotto, togliere dalla padella e spezzettarlo; nella stessa padella mettere le patate tagliate a cubettini; intanto mettere a bollire dell'acqua leggermente salata, per cuocere la pasta; una volta cotte le patate, aggiungere il baccalà, un trito di aglio e prezzemolo, aggiustare di sale e pepe e amalgamare il tutto; nel frattempo si sarà cotta la pasta, scolare, aggiungere il baccalà e patate e far saltare leggermente (aggiungere un pò di acqua di cottura, se necessario). Servire e buon appetito. </i></b></span></div>
Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-56730781953720039042014-08-15T19:00:00.000+02:002014-08-15T19:03:31.138+02:00Quiche di verdure tagliata a tartine e rifinite con oliva, pomodorino, carciofino<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgMiJ1-4P_yW0QVplQlZM5LCqryicfDKmvVt-UITkdpto0KBcQX2cnDrhWP4kXTeHs-eoSJ6n0D195u-f5W6bQ4JKL90r3p7xQITtGQQCqUuvZw2p1xXQSNlONXCGm9L0VY3AuYcT9-Y/s1600/tagliere.Jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgMiJ1-4P_yW0QVplQlZM5LCqryicfDKmvVt-UITkdpto0KBcQX2cnDrhWP4kXTeHs-eoSJ6n0D195u-f5W6bQ4JKL90r3p7xQITtGQQCqUuvZw2p1xXQSNlONXCGm9L0VY3AuYcT9-Y/s1600/tagliere.Jpg" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-size: large;"><b><i>tartine di quiche</i></b></span></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfl3Se82HZI8ykePjcABTtyuyJnyNMHefDTx_RUEkxNHpKjoZluAlL6L3UatiurYqBIkpfPDTCGUVZoWcgse90Df6gKf396IT38lUh2FN7Ju7LM5Q616xKNJetkik0gZhgGabddJfPoKU/s1600/alzata.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfl3Se82HZI8ykePjcABTtyuyJnyNMHefDTx_RUEkxNHpKjoZluAlL6L3UatiurYqBIkpfPDTCGUVZoWcgse90Df6gKf396IT38lUh2FN7Ju7LM5Q616xKNJetkik0gZhgGabddJfPoKU/s1600/alzata.Jpg" height="267" width="400" /></a></div>
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<span style="color: blue; font-size: large;"><b><i>Una semplice quiche con verdure, tagliata a tartine e rifinite con oliva, pomodorino, carciofino.</i></b></span>Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com8tag:blogger.com,1999:blog-5353886278419853140.post-1520651132327986432014-05-14T16:54:00.002+02:002014-05-14T16:54:46.139+02:00Frittura mista<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZ9-s-hBVcjXytlS6nEADjvfcRyXC3k50LlQFIn7a1v3xKVBNAMivttkqvLzlIHGNjbt_77WJoa4dgQk9TsG9O91xjN_TMSNIu7TGYKdMMzqdv9hiX4lTMSND9jUmJLM6vqxo1PknT84/s1600/piatto.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZ9-s-hBVcjXytlS6nEADjvfcRyXC3k50LlQFIn7a1v3xKVBNAMivttkqvLzlIHGNjbt_77WJoa4dgQk9TsG9O91xjN_TMSNIu7TGYKdMMzqdv9hiX4lTMSND9jUmJLM6vqxo1PknT84/s1600/piatto.Jpg" height="266" width="400" /></a></div>
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<b><i><span style="color: blue; font-size: large;">Alla faccia di quel fetentone di colesterolo, oggi fritto a
go go, dal primo al dolce: </span></i></b></div>
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<b><i><span style="color: blue; font-size: large;">primo, tortellini; secondo, mozzarella; contorni, cipolle, melanzane, funghi, zucchine; dolce, fiori</span></i></b></div>
Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-8725669875237137662014-04-09T01:13:00.000+02:002014-04-09T01:15:10.167+02:00Caesar salad a modo mio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pvvLr7f0ATjebsmhJdD9hw9n1Y3Ohxlr_pjQpLvco8EaB7c__1XXIPpq4TUpa9r7rbUo4_aWs8Ij1hx3vhWtUe16TC0iKghoWoYlK0x5FoNvu7o9s5zYBMIUjSFi3axgb3pZVI-yxZE/s1600/non+mischiata.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pvvLr7f0ATjebsmhJdD9hw9n1Y3Ohxlr_pjQpLvco8EaB7c__1XXIPpq4TUpa9r7rbUo4_aWs8Ij1hx3vhWtUe16TC0iKghoWoYlK0x5FoNvu7o9s5zYBMIUjSFi3axgb3pZVI-yxZE/s1600/non+mischiata.Jpg" height="267" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3o8iIt6ThyphenhyphenzQmtwFNVDZuFek_fG2btZuhZRUsEze2rmSwcl95uQmrYa_QnK5LvSAFaqYTMVi-zTwD0bVIZtWDKPF-aNzIwRsThTtrDc1joAiLgXuQWlN4Cv66uEleo5CbS1BpygI1_Y/s1600/condita.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3o8iIt6ThyphenhyphenzQmtwFNVDZuFek_fG2btZuhZRUsEze2rmSwcl95uQmrYa_QnK5LvSAFaqYTMVi-zTwD0bVIZtWDKPF-aNzIwRsThTtrDc1joAiLgXuQWlN4Cv66uEleo5CbS1BpygI1_Y/s1600/condita.Jpg" height="267" width="400" /></a></div>
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<span style="color: blue; font-size: large;"><b><i>Caesar salad. A me fanno impazzire questi titoli stranieri, perché alla fine è una normale insalata con verdure miste di stagione: lattughino, radicchio tardivo trevigiano, carote, rapa bianca, ravanelli, quadratini di pane abbrustoliti in padella, striscette di arrosto, una citronette (olio extravergine, sale, limone, tutto emulsionato). Le quantità a piacere, dipende da come intendete servirla, come piatto unico o antipasto.</i></b></span><br />
<br />Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-48657650564792913132014-04-09T01:00:00.000+02:002014-04-09T01:00:15.948+02:00Insalata di riso<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9cRPrbr3-5erGqsVFfGAYwme3_O2eMHtrrJrCSXLYh1rWjo6J5fX68M2zai1a7sz7_E9YIOZ535upkej-mwyi3JXZvkR2vBNXxlCsNwNb_kNqEvH51f5WMK5dGmQy7TZj7NxQwcbGTY/s1600/piatto.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9cRPrbr3-5erGqsVFfGAYwme3_O2eMHtrrJrCSXLYh1rWjo6J5fX68M2zai1a7sz7_E9YIOZ535upkej-mwyi3JXZvkR2vBNXxlCsNwNb_kNqEvH51f5WMK5dGmQy7TZj7NxQwcbGTY/s1600/piatto.Jpg" height="267" width="400" /></a></div>
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<span style="color: blue; font-size: large;"><b><i>Ogni tanto depurare il nostro organismo fa bene, quindi oggi andiamo sul leggero, con una insalata di due varietà di riso, Basmati e Venere, zucchina e carota lessate in acqua salata e curcuma, un filo d'olio extravergine e il gioco è fatto.</i></b></span>Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-46671894002665906502014-03-24T15:01:00.000+01:002014-03-24T15:01:30.163+01:00Rotolo Foresta Nera a modo mio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGvvuNpQ2E5H_IlXtq3WTfT7LB2gpI780kE7EZxPXH7lnVi0cRsvRtrBsTnkm3McYfh_uMZzRZguCZELBqygOX4ex1dbpP8zdYFJgu0PXBws-d-XMW2ruS-AQifR_CagKuIw45z1FrZk/s1600/fronte.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGvvuNpQ2E5H_IlXtq3WTfT7LB2gpI780kE7EZxPXH7lnVi0cRsvRtrBsTnkm3McYfh_uMZzRZguCZELBqygOX4ex1dbpP8zdYFJgu0PXBws-d-XMW2ruS-AQifR_CagKuIw45z1FrZk/s1600/fronte.Jpg" height="302" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglRCBxjfpSjNlhjx3EgUsgjaP5BQU8iQ7lmSmeVm0HGYZjRJwK9-Xd1dorfKXFRraaNzu9-sibC02KeFjCqXi59Hoj0P9GOglysrjlQDVmVaMIjrfGGmQLRV6nTgyfib252WeO-m3KCk/s1600/sopra.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglRCBxjfpSjNlhjx3EgUsgjaP5BQU8iQ7lmSmeVm0HGYZjRJwK9-Xd1dorfKXFRraaNzu9-sibC02KeFjCqXi59Hoj0P9GOglysrjlQDVmVaMIjrfGGmQLRV6nTgyfib252WeO-m3KCk/s1600/sopra.Jpg" height="302" width="400" /></a></div>
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<b><span style="color: red;">Ingredienti per una teglia 38 x 31</span></b> <b><span style="color: blue;"><i>(quella che normalmente
si usa per la pizza)</i></span></b></div>
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<b><span style="color: red;">per l’impasto:</span></b> <b><i><span style="color: blue;">4 uova, 100 gr zucchero, 1 guscio uovo d’acqua,
1 pizzico sale, 70 gr farina (35 00 + 35 maizena), 30 gr cacao amaro, ½ bustina
lievito per dolci; </span></i></b></div>
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<b><span style="color: red;">per il ripieno:</span></b> <b><i><span style="color: blue;">250
cl panna da montare, q.b. zucchero
(dipende da quanto dolce la volete), q.b. amarene sciroppate (dipende da quanto
ricco lo volete).</span></i></b></div>
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<b><span style="color: red;">Procedura:</span></b></div>
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<b><span style="background: white; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%;"><i><span style="color: blue;">accendere
il forno per portarlo in temperatura; montare le uova con lo zucchero, il
pizzico di sale e l'acqua, usando le fruste elettriche fino a ottenere un
composto bianco e spumoso; intanto setacciare le farine, il cacao e il lievito;
foderare la teglia con carta forno e imburrare la carta; quando le uova sono
belle spumose fermare le fruste ed aggiungere un pò alla volta la miscela di
farine con il cacao e il lievito, mescolando delicatamente con una spatola dal
basso verso l'alto (serve per far prendere aria all'impasto); versare nella teglia,
livellando leggermente per stendere in modo uniforme; infornare a forno già
caldo 180° per circa 15 minuti (fare prova stecchino); una volta cotto,<span class="apple-converted-space"> </span>capovolgere la teglia su un panno da
cucina leggermente inumidito, staccare con delicatezza la carta forno,
arrotolare il dolce nel panno e lasciarlo raffreddare completamente; una volta raffreddato, montare la panna ben
ferma con lo zucchero, riaprire il rotolo e stenderla su di esso con una
spatola in modo uniforme; aggiungere qua e là le amarene, riarrotolare (se
avete problemi aiutatevi con il panno); una volta arrotolato appoggiatelo su un
foglio di carta forno e poi chiudete a caramella; mettete il tutto in un foglio
di alluminio e riponete i freezer per almeno un paio d’ore; dopodiché tagliate
a fette dello spessore che volete. (suggerimento: una volta tagliato, per
tenere separate le fette usate dei piccoli quadratini di carta forno. Questo vi
agevolerà quando dovete servire)</span></i><o:p></o:p></span></b></div>
Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com2tag:blogger.com,1999:blog-5353886278419853140.post-61576406500285822212014-03-19T14:07:00.000+01:002014-03-19T14:32:07.730+01:00ZEPPOLE DI SAN GIUSEPPE COTTE AL FORNO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlP7ZgzMeKaJ2y8WpMcsyzSTNTHMmW0nHcQiqBoJnRAIU9a6E8iyfSC5lNrEj_Kz3tWBFDN3bSXy971cvQ9AbQAQSR1bKb9tLqKstsrktIOKamnTpplY0ShT5qIQ8xRpC8skL6rX-MBE/s1600/vassoio.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlP7ZgzMeKaJ2y8WpMcsyzSTNTHMmW0nHcQiqBoJnRAIU9a6E8iyfSC5lNrEj_Kz3tWBFDN3bSXy971cvQ9AbQAQSR1bKb9tLqKstsrktIOKamnTpplY0ShT5qIQ8xRpC8skL6rX-MBE/s1600/vassoio.Jpg" height="302" width="400" /></a></div>
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<span style="color: blue;"><b><i>19 marzo 2014, San Giuseppe, la festa del Papà. Io gli auguri al mio Papà glieli ho fatti così.....</i></b></span><br />
<span style="color: blue;"><b><i><br /></i></b></span>
<span style="color: blue;"><b><i>Ricetta e procedura in questo blog, cliccando sul seguente link:</i></b></span><br />
<span style="color: blue;"><b><i><br /></i></b></span>
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<a href="http://lafantasiadisilvyincucina.blogspot.it/2011/11/zeppoline-di-san-giuseppe.html">http://lafantasiadisilvyincucina.blogspot.it/2011/11/zeppoline-di-san-giuseppe.html</a></div>
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<span style="color: blue;"><br /></span>Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0tag:blogger.com,1999:blog-5353886278419853140.post-20376544814341068492014-03-05T22:53:00.000+01:002014-03-05T22:53:14.594+01:00Colombine rustiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiRFXeV_K0CoAJyVUL1tcJgBPh65tFiTRmyoExOewSAWRAX7YnnG9cik9RIk29-v9L2ZmtBXMBC2P0MkDr7FolugIjY3eRuSlt0Aa4NSPr-CDKRTatbCpCNeNAGsYx9EauSTXI3kiWco/s1600/tagliata.Jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiRFXeV_K0CoAJyVUL1tcJgBPh65tFiTRmyoExOewSAWRAX7YnnG9cik9RIk29-v9L2ZmtBXMBC2P0MkDr7FolugIjY3eRuSlt0Aa4NSPr-CDKRTatbCpCNeNAGsYx9EauSTXI3kiWco/s1600/tagliata.Jpg" height="302" width="400" /></a></div>
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<b><i><span style="color: blue;">Prove tecniche, buone, riuscite, ho fatto le colombine farcite usando un impasto rustico.</span></i></b></div>
<div style="text-align: justify;">
<b><i><span style="background-color: white; color: red;">Ingredienti:</span><span style="color: blue;"><span style="background-color: white;"> </span>500 gr. farina manitoba, 400 gr. patate lesse, 1 cucchiaio abbondante olio extravergine d'oliva, 1 cucchiaio di strutto, 1 cucchiaio di miele, 170 gr. circa di acqua, 1 cucchiaino zucchero, 1 cucchiaio sale, 1 bustina lievito disidratato, q.b. semi sesamo e olio extravergine per rifinire prima di infornare.</span></i></b></div>
<div style="text-align: justify;">
<b><i><span style="color: red;">Procedura:</span><span style="color: blue;"> <span style="text-align: justify;">lessare le patate e farle
raffreddare coperte in modo che non si secchino, </span><span style="text-align: justify;"> </span><span style="text-align: justify;">dopodiché schiacciarle con lo schiaccia
patate, aggiungerle a tutti gli altri ingredienti e impastare tutto fino al
raggiungimento di un impasto lisco ed elastico; porzionarlo in piccole
pagnottine e porre a lievitare; quando hanno raddoppiato il volume, stenderle
con le mani, metterle negli stampi e sagomare; farcire a piacere (io ho farcito
con carciofi trifolati e formaggio perché avevo questo in casa, ma vanno bene
qualsiasi ingredienti adatti a una farcitura, ad esempio: altre verdure,
ortaggi, </span><span style="text-align: justify;"> </span><span style="text-align: justify;">mozzarella, </span><span style="text-align: justify;"> </span><span style="text-align: justify;">affettati misti, ecc.), coprire con un altro
pezzo d’impasto a chiusura e rimettere a lievitare; una volta che sono lievitate,
ungere la sommità con l’olio, cospargere i semi di sesamo e infornare in forno
già caldo 180-200° per circa 15 minuti. </span><span style="text-align: justify;"> </span><span style="text-align: justify;"> </span></span></i></b></div>
Silvyhttp://www.blogger.com/profile/17810881832691886737noreply@blogger.com0