tag:blogger.com,1999:blog-88951379757764368182024-02-19T16:19:14.453+01:00 Cannella e Cannelloni Cucina e Pasticceria tra innovazione, tradizione, consigli, curiosità ...Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-8895137975776436818.post-2472284459452842512022-04-15T17:58:00.000+02:002022-04-15T17:58:18.442+02:00Cassata siciliana senza glassa<p><span style="font-family: trebuchet; font-size: medium;">La cassata è il fiore all'occhiello della pasticceria siciliana, la farcitura con la crema di ricotta, l'inserimento della pasta di mandorle colorata di verde, la copertura di glassa adoperata anche per i decori, insieme alla colorata frutta candita, le hanno dato molta notorietà e apprezzamento.</span></p><p><span style="font-family: trebuchet; font-size: medium;">Nonostante sia un dolce sublime, alla cassata spesso, diverse persone preferiscono altri dolci, per via della sua eccessiva dolcezza.</span></p><p><span style="font-family: trebuchet; font-size: medium;">A me, la cassata piace molto nella sua ricetta originale con pasta di mandorle e glassa, oppure solo con glassa <a href="https://blog.giallozafferano.it/donnapina/la-cassata-siciliana/"><span style="color: #b23737;"><b>Qui la ricetta</b></span></a>.</span></p><p><span style="font-family: trebuchet; font-size: medium;">Per accontentare chi vorrebbe gustare una cassata meno dolce, qui la ricetta senza glassa.</span></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMxIWLxCMra0zBLGguI1lyuraZ30YYG_KZbyUUTGsHKtS7v0HAGB2ATVWUppnwbwoxl-DifWpFZVvdvWF6TxdGDJYolQL97fZO2-5ZnSejvUCPkZrpqySEi_Pni-YUprlebRJ9C3Y7tHDXgxBc60eEu4PQyD7BbHbnHs_IIk8794kE8K-z3SC49eO/s1920/Cannella%20e%20Cannelloni%20(3).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMxIWLxCMra0zBLGguI1lyuraZ30YYG_KZbyUUTGsHKtS7v0HAGB2ATVWUppnwbwoxl-DifWpFZVvdvWF6TxdGDJYolQL97fZO2-5ZnSejvUCPkZrpqySEi_Pni-YUprlebRJ9C3Y7tHDXgxBc60eEu4PQyD7BbHbnHs_IIk8794kE8K-z3SC49eO/w640-h360/Cannella%20e%20Cannelloni%20(3).png" width="640" /></a></div><p><br /></p><p><br /></p><p><br /></p><div style="text-align: left;"><span style="font-family: trebuchet; font-size: medium;"><b>Ingredienti</b></span></div><ul style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; list-style-image: initial; list-style-position: initial; overflow-wrap: break-word; padding-left: 1.5rem;"><li style="text-align: left;">Pan di spagna</li><li style="text-align: left;">Crema di ricotta vanigliata (<span style="font-weight: 700;"><span style="color: #993300;"><a href="http://cannellaecannelloni.blogspot.it/2014/01/crema-di-ricotta-siciliana.html" style="color: #993300; cursor: pointer; opacity: 1; transition: opacity 0.2s ease-in-out 0s, color 0.2s ease-in-out 0s;">Qui ricetta</a></span></span>)</li><li style="text-align: left;">Frutta candita intera (a piacere)</li><li style="text-align: left;">Zucchero a velo</li><li style="text-align: left;">Gocce di cioccolato una manciata</li><li style="text-align: left;">Cannella in polvere un pizzico</li><li style="text-align: left;">Marmellata d'arance</li></ul><div><span face="Lato, sans-serif" style="color: #1a1a1a;"><br /></span></div><div><span face="Lato, sans-serif" style="color: #1a1a1a; font-size: medium;"><b>Preparazione</b></span></div><div><span face="Lato, sans-serif" style="color: #1a1a1a;"><br /></span></div><div><span face="Lato, sans-serif" style="color: #1a1a1a;"><br /></span></div><div><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">Il pan di spagna può essere acquistato già pronto, ma chi volesse prepararlo in casa può<span style="font-weight: 700;"><span style="color: #993300;"> <a href="http://cannellaecannelloni.blogspot.it/2014/02/pan-di-spagna.html" style="color: #993300; cursor: pointer; opacity: 1; transition: opacity 0.2s ease-in-out 0s, color 0.2s ease-in-out 0s;">cliccare qui</a> </span></span>e leggere la ricetta.</p><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">Tagliare il pan di spagna a fette spesse circa 1 centimetro e foderare con queste il fondo ed i bordi di uno stampo rotondo di 25 centimetri circa di diametro e il bordo alto circa 5 centimetri.</p><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">Se si vuole ottenere la cassata nella sua forma tradizionale, utilizzare uno stampo con il bordo svasato.</p><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">Cospargere le fette di pan di spagna, ben allineate tra loro, di zucchero a velo.</p><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">Versare dentro lo stampo, la crema di ricotta, e in superficie le gocce di cioccolato e la cannella.</p><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">Coprire la crema di ricotta con altre fette di pan di spagna a chiudere il tutto.</p><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">Mettere sulla preparazione un piatto piano con un peso sopra e fare riposare per diverse ore in frigo.</p><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">Questa operazione può essere fatta anche il giorno prima.</p><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">Sformare la cassata, sistemarla sul piatto da portata, spennellarla con la marmellata diluita con un po' d'acqua calda e al momento di servirla spolverizzarla con zucchero a velo e decorarla con frutta candita a piacere.</p><p style="background-color: white; color: #1a1a1a; font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;">La cassata si conserva bene in frigo per 3/4 giorni, se la ricotta è fresca al momento della preparazione.</p><p style="font-family: Lato, sans-serif; font-size: 16px; margin: 0px 0px 1.5rem; overflow-wrap: break-word;"><span style="background-color: white; color: #1a1a1a;">Per chi volesse fare le scorze d'arance candite</span><b><span style="background-color: white;"><span style="color: #992525;"> </span></span><a href="https://blog.giallozafferano.it/donnapina/scorze-darance-candite/" style="background-color: white;"><span style="color: #992525;">QUI</span><span style="color: #1a1a1a;"> </span><span style="color: #992b2b;">LA RICETTA</span></a></b></p></div><div><span face="Lato, sans-serif" style="color: #1a1a1a;"><br /></span></div>Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-5794635014343847132022-03-18T17:54:00.000+01:002022-03-18T17:54:53.710+01:00Timballo di spaghetti alla norma<div class="separator" style="clear: both; text-align: left;"><span style="color: #4c1130; font-size: large;"><i>Un timballo siciliano di spaghetti alla norma diverso dal solito.</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #4c1130; font-size: large;"><i>Ho voluto provare a fare il classico timballo in questa versione, per ottenere un prodotto più compatto che non si disfi al taglio della porzione.</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #4c1130; font-size: large;"><i>A parte la bontà di questo primo piatto, anche esteticamente è un bel vedere.</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #4c1130; font-size: large;"><i>E' facile da preparare, ci vuole solo un pochino di pazienza nel sistemare le fette di melanzane nello stampo, mane vale veramente la pena, il risultato è eccezionale.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Salsa di pomodoro q.b.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Melanzane grosse e lunghe 4</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Grana grattugiato g 100</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Uova intere 3</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Basilico un mazzetto</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Olio extra vergine d'oliva</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Lavare le melanzane, eliminare le due estremità, tagliarle a fette spesse circa mezzo centimetro e tenerle per un' ora in una ciotola con acqua e sale, coperte da un piatto con un peso sopra.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Nel frattempo, preparare la salsa di pomodoro con aglio e abbondante basilico.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Trascorso il tempo, sgocciolare le fette di melanzane, asciugarle e friggerle in olio bollente.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Cuocere gli spaghetti al dente, scolarli, condirli con la salsa di pomodoro e fare raffreddare completamente.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Aggiungere agli spaghetti le uova sbattute, pezzetti di melanzane fritte e di ricotta salata, un paio di cucchiai di grana, una manciata di basilico spezzettato e mescolare bene.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>In un tegame, adatto anche alla cottura in forno, coprire il fondo con olio, fare scaldare e, appena inizia a sfrigolare, versare gli spaghetti conditi, livellare bene la superficie, coprire e aspettare che si formi una leggera crosta sotto. Dopo, abbassare la fiamma e, quando la preparazione inizia a solidificarsi, girarla con l'aiuto di un piatto come si fa solitamente per tutte le frittate. Fare poi formare la crosta e togliere dal tegame.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Fare raffreddare lo stesso tegame, disporre le fette di melanzane fritte coprendo il fondo e le pareti e cospargere con uno strato di salsa e una manciata di grana.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Mettere all'interno la frittata di spaghetti. Se si preferisce, coprire la superficie con altre fette di melanzane ed infornare a 220° per 15 minuti.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Sfornare, fare riposare e sformare su di un piatto da portata.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Può essere preparato anche qualche giorno prima.</i></span></div>
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<br />Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-50031051595734519842022-01-10T19:19:00.000+01:002022-01-10T19:19:16.173+01:00Pizza dolce con crema di ricotta<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
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<em><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Per rallegrare una giornata invernale, questo dolce fantastico...!</span></em><br />
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<span style="line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i> LATTE INTERO g 50 <o:p></o:p></i></span></span></div>
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<span style="line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i> UOVA INTERE g 100 <o:p></o:p></i></span></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 17.77777862548828px;"><i>BURRO g 50</i></span></span></div>
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<span style="line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i> ZUCCHERO g 50 </i></span></span></div>
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<span style="line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i> SCORZA GRATTUGIATA DI LIMONE</i></span></span></div>
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<span style="line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i> VANIGLIA</i></span></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i>INGREDIENTI PER LA CREMA DI RICOTTA</i></span></div>
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<span style="font-family: "lucida handwriting"; line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i>RICOTTA FRESCA ASCIUTTA DI PECOR</i></span></span><span style="font-family: "lucida handwriting"; line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i>A 500 GRAMMI</i></span></span></div>
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<i style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"><span style="color: #4c1130;">ZUCCHERO A VELO 300 GRAMMI</span></i></div>
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<span style="font-family: "lucida handwriting"; line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i>VANIGLIA </i></span></span></div>
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<span style="font-family: "lucida handwriting"; line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i>CANNELLA</i></span></span></div>
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<span style="font-family: "lucida handwriting"; line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><strong>COME PROCEDERE</strong></span></span></div>
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<span style="font-family: "lucida handwriting"; line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><strong>PER LA BASE</strong></span></span></div>
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<span style="line-height: 115%;"><span style="line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i>VERSATE LA FARINA IN UNA CIOTOLA CAPIENTE O NELLA PLANETARIA, UNITE IL LATTE A TEMPERATURA AMBIENTE DOVE AVRETE FATTO SCIOGLIER IL LIEVITO DI BIRRA, FATE ASSORBIRE IL LIQUIDO ALLA FARINA CON UNA LEGGERA MESCOLATA O IMPASTATINA, SBATTETE LE UOVA IN UNA CIOTOLA, PESATELE ED UNITELE AL COMPOSTO, AGGIUNGETE LO ZUCCHERO, GLI AROMI MISCELATI INSIEME ED IMPASTATE PER UN PAIO DI MINUTI, DOPO AGGIUNGETE IL BURRO A PEZZETTI AMMORBIDITO A TEMPERATURA AMBIENTE, IMPASTATE FINO A QUANDO LA PASTA DIVENTA LISCIA, METTETELA IN UNA CIOTOLA MOLTO CAPIENTE COPRITELA CON PELLICOLA E FATE LIEVITARE PER 3 ORE CIRCA.</i></span></span></span></div>
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<span style="font-family: "lucida handwriting"; line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><strong>PER LA CREMA:</strong></span></span></div>
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<span style="font-family: "lucida handwriting"; line-height: 115%;"><span style="font-family: "lucida handwriting"; line-height: 115%;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;">SETACCIATE LA RICOTTA, AGGIUNGETE LO ZUCCHERO A VELO LA VANIGLIA E LA CANNELLA, MESCOLATE CON UNA SPATOLA FINO AD RENDERLA LISCIA E CREMOSA, UN PAIO DI MINUTI CIRCA. QUESTA E’ LA PREPARAZIONE BASE. SI POSSONO AGGIUNGERE: SCAGLIE DI CIOCCOLATO FONDENTE, SCORZE D’ARANCIA CANDITE, FRUTTA MISTA CANDITA, PISTACCHI TRITATI O ALTRO IN BASE AI GUSTI ED ALLE VARIE RICETTE CHE PREVEDONO L’UTILIZZO DI QUESTA SEMPLICE MA BUONISSIMA, INDIMENTICABILE ED IRRINUNCIABILE CREMA SICILIANA.<o:p></o:p></span></span></span></div>
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</span><span style="font-family: "trebuchet ms" , sans-serif;"><strong>FASE FINALE:</strong></span>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;">STENDETE LA PASTA CON IL MATTARELLO, FODERATE UNA TEGLIA DI CIRCA 28 CM DI DIAMETRO, SPALMATE SULLA SUPERFICIE UN LEGGERO STRATO DI CREMA DI RICOTTA, QUESTO PER EVITARE CHE GONFI TROPPO IN COTTURA, INFORNATE A 180 GRADI PER CIRCA 20 MINUTI. TIRATE FUORI DAL FORNO, FATE RAFFREDDARE BENE, SPALMATE SOPRA LA CREMA DI RICOTTA, DECORATE A PIACERE CON FRUTTA CANDITA, CIOCCOLATO FONDENTE, CANNELLA, CACAO..............</span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms";">CIAO, ALLA PROSSIMA!</span><br />
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-21685385053678094642022-01-03T17:01:00.001+01:002022-02-14T07:38:34.783+01:00Petti di pollo al cartoccio<div style="text-align: center;">
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Far mangiare ai miei figli i petti di pollo è sempre un'impresa, soprattutto se cotti alla piastra, perché dicono che il petto di pollo fa loro pensare alla dieta...quindi mi trovo sempre a sperimentare come prepararli per renderli gradevoli.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Ecco allora questa ricetta gustosa e resa ancora più interessante dalla particolare presentazione.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><b><i>Ingredienti per 4 persone</i></b></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Petti di pollo 4 ( circa g 600)</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Prosciutto cotto g 50 </i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Funghi secchi g 30 ammorbiditi in acqua tiepida</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Salvia </i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Brandy </i></span></div>
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<i style="color: #4c1130;"><span face=""trebuchet ms" , sans-serif" style="font-size: large;">Burro g 100</span></i></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Farina</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Brodo 1/4 di litro</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Sale e Pepe</i></span><br />
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i><b>Preparazione</b></i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Lavare i petti di pollo, asciugarli, infarinarli e farli rosolare in un tegame con metà dose di burro e un paio di foglie di salvia.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Aggiungere il brandy, lasciarlo evaporare, unire il brodo caldo poco per volta fino a completa cottura e regolare di sale e pepe.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Strizzare e tritare i funghi, farli rosolare per un paio di minuti in un tegamino con il resto del burro, quindi unire il prosciutto e lasciare cuocere per qualche minuto. Regolare di sale e pepe.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Tagliare il foglio d'alluminio in quattro parti della grandezza giusta per contenere ogni porzione.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Disporre su di ogni foglio un petto di pollo e sopra una parte del composto di funghi e prosciutto con il sughetto.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Chiudere l'alluminio sigillando bene e passare in forno per circa 10 minuti.</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #4c1130; font-size: large;"><i>Portare in tavola i cartocci su di un piatto da servizio, estrarre i petti di pollo e servirli. Questa presentazione da gourmet è il tocco finale...è proprio vero...anche l'occhio vuole la sua parte!</i></span></div>
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<br />Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-16681691070144222732019-12-19T18:09:00.000+01:002020-04-15T19:50:01.789+02:00Casarecce con pesce spada e zucca<div style="clear: both; text-align: left;">
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Un primo piatto gustoso, leggero, facile e veloce da preparare, che può essere servito anche nei giorni di festa, inserito in un menù di pesce.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Nei giorni non di festa è un ottimo piatto unico.</i></span></div>
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<b><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ingredienti</span></b></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Pasta casarecce o altro formato a scelta g 500</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Pesce spada a tocchetti g 300 (netto)</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Zucca a tocchetti g 200</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Aglio 2 spicchi</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cipolla fresca 1</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Prezzemolo una manciata </span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Olio evo / sale/ pepe o peperoncino (facoltativo)</span></div>
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<b><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Preparazione</span></b></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">In un tegame far soffriggere leggermente l'aglio tagliato piccolo, aggiungere il pesce spada ed il prezzemolo tritato e fare rosolare girando per evitare che si attacchi e dopo togliere dal fuoco.</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">In un altro tegame far soffriggere la cipolla tritata, aggiungere la zucca, rigirare per un po' dopodiché mettere il coperchio e far cuocere con il liquido che naturalmente emetterà, se si dovesse asciugare troppo aggiungere poca acqua.</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Quando la zucca diventerà morbida inserirla nel tegame con il pesce spada, metterlo su fuoco e rigirare la preparazione per fare integrare i sapori.</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Salare e pepare la preparazione (se si preferisce) .</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Versare nel condimento di pesce spada e zucca la pasta appena scolata.</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Far saltare la pasta con il condimento, un minuto sul fuoco e servire.</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Volendo si può aggiungere altro prezzemolo a crudo e formaggio grattugiato (io lo metto).</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Buon appetito!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><a href="https://blog.giallozafferano.it/donnapina/trucioli-al-sugo-rosso-di-triglie-di-scoglio/"><span style="color: #cc0000; font-size: large;">Trucioli al sugo rosso di triglie di scoglio</span></a></b></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-16612013945581736332019-08-12T17:59:00.000+02:002020-04-15T17:34:33.266+02:00Fagiolini sabbiati - Ricetta semplice e sfiziosa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbZQIJ1SrHGQuwcQiqwq9aFFayyeRP4w_CKouhDa01iBCPgUKanorJWG5mDvF_xI15LX3xQ2hAcW3LKOHtNs4HnhvHPMtIyiDRAHGPbTapTWYSlArlj6j-Bf1Pj06E_vhLQC4wvgFzXE/s1600/Cannella+e+cCannelloni+%25281%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbZQIJ1SrHGQuwcQiqwq9aFFayyeRP4w_CKouhDa01iBCPgUKanorJWG5mDvF_xI15LX3xQ2hAcW3LKOHtNs4HnhvHPMtIyiDRAHGPbTapTWYSlArlj6j-Bf1Pj06E_vhLQC4wvgFzXE/s640/Cannella+e+cCannelloni+%25281%2529.png" width="640" /></a></div>
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<span style="color: #4c1130; font-size: large;"><i><b>Ingredienti</b></i></span></div>
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<span style="color: #4c1130; font-size: large;"><i>Fagiolini g 500</i></span></div>
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<span style="color: #4c1130; font-size: large;"><i>Pangrattato 3 cucchiai</i></span></div>
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<span style="color: #4c1130; font-size: large;"><i>Aglio 2 spicchi</i></span></div>
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<span style="color: #4c1130; font-size: large;"><i>Salsa di pomodoro 1 cucchiaio (facoltativo)</i></span></div>
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<span style="color: #4c1130; font-size: large;"><i>Olio / Sale / Pepe</i></span></div>
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<span style="color: #4c1130; font-size: large;"><i><b>Preparazione</b></i></span></div>
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<span style="color: #4c1130; font-size: large;"><i>Togliere ai fagiolini l'estremità tirando anche i fili laterali e dopo averli ben lavati, farli scottare in acqua bollente salata per circa 10 minuti, dopodiché scolarli.</i></span></div>
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<span style="color: #4c1130; font-size: large;"><i>In un tegame fare soffriggere leggermente gli spicchi d'aglio, versare dentro i fagiolini e la salsa di pomodoro (se si preferisce) rigirarli e fare cuocere per 5 minuti.</i></span></div>
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<span style="color: #4c1130; font-size: large;"><i>Aggiungere ai fagiolini il pangrattato, un pizzico di pepe e rigirare per un paio di minuti per fare insaporire il tutto.</i></span></div>
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<span style="color: #4c1130; font-size: large;"><i>I fagiolini sabbiati sono pronti, farli raffreddare prima di servirli.</i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-58594024054329869262019-06-27T17:52:00.000+02:002020-04-14T16:56:02.725+02:00Brioche con tuppo e zucchero - Ricetta senza burro<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i>Una brioche con il tuppo in versione light, senza uova ne burro, ed inoltre, preparata con farina di grano duro. </i></b></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i>Il risultato di questa preparazione è una brioche leggera e molto soffice a differenza della tradizionale da pasticceria, più pesante e compatta.</i></b></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i>Difficile decidere quale delle due versioni preferire ma, dato che solitamente la brioche con il tuppo accompagna granita o gelato, meglio prepararla light...almeno alla brioche togliamo un po' di calorie!</i></b></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Semola rimacinata di grano duro g 500</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Latte ml 300</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Zucchero semolato g 150</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Olio di mais ml 50</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Sale 1 cucchiaino</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Lievito secco 1 cucchiaino e mezzo</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Miele 1 cucchiaino</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Vaniglia 1 bustina</span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Scorza grattugiata di 1 limone</span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>Preparazione</b></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>La sera prima:</b></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">In una ciotola capiente versare 200 ml di latte,180 grammi di farina, un cucchiaino di lievito e mescolare bene il tutto. Dopodiché, coprire con pellicola e lasciare riposare a temperatura ambiente tutta la notte.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>Il mattino seguente</b> (senza obbligo d'orario), aggiungere all'impasto lievitato tutti gli altri ingredienti.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Impastare bene il tutto fino ad ottenere una pasta liscia.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Mettere l'impasto a lievitare in una ciotola coperta da pellicola fino al raddoppio.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Capovolgere l'impasto lievitato sul piano da lavoro, dividerlo in sei pezzi più grandi e sei più piccoli per il tuppo.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Formare con ogni pezzo delle palline.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Quelle grandi andranno messe direttamente sulla teglia che andrà in forno, mettendo sotto un foglio di carta forno.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Le piccole su di un piatto, ben distanziate tra loro.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Infilate tutto dentro al forno spento e, quando saranno belle gonfie, tiratele fuori, fate riscaldare il forno a 180 gradi, fate un incavo sopra quelle grandi e appoggiate lì il tuppo.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Spennellatele con latte ed infornatele per circa 12 minuti, o fino a quando diventeranno leggermente dorate.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Dopo sfornate, aspettate che s'intiepidiscano, spennellatele leggermente con il latte e passatele nello zucchero semolato.</span><br />
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<br />Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-71103198341199345672018-01-19T09:44:00.000+01:002020-04-15T17:34:02.953+02:00Zucca in agrodolce alla siciliana<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Quando trovo una zucca di buona qualità, ben matura e che si sbuccia facilmente, ne approfitto per preparare diverse ricette alle quali si presta questo ortaggio dal colore caldo e dal sapore mielato. </span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">E' proprio il gusto di miele che deve avere una buona zucca, tanto che dalle mie parti la zucca viene chiamata in dialetto "Cucuzza ri meli", appunto "zucchina di miele".</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">La preparazione in agrodolce, sia questa semplice e sia quella più complessa per la presenza di molti più ingredienti, sono forse le uniche ricette siciliane di zucca.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Essa si può consumare come antipasto o contorno e non si può fare a meno di accompagnarla con del buon pane.</span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Fare la scarpetta è d'obbligo!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CSo3L0PN4a4F1jXMDvDIhiuzPtNEkI9OJbRH3WabmqROa_jg10owDWWN_hY7aZObeCIYuTF_asPjd13a_lQsCVQoPC6_IRRjOZLyXl0PmL1dmBjUK736RZKe6UKBhcrVfQlr2Wpro2Y/s1600/Cannella+e+cCannelloni.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CSo3L0PN4a4F1jXMDvDIhiuzPtNEkI9OJbRH3WabmqROa_jg10owDWWN_hY7aZObeCIYuTF_asPjd13a_lQsCVQoPC6_IRRjOZLyXl0PmL1dmBjUK736RZKe6UKBhcrVfQlr2Wpro2Y/s640/Cannella+e+cCannelloni.png" width="640" /></a></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Ingredienti</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucca Kg 1</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Aglio 3 spicchi</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Uva passa </i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Aceto bianco</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucchero</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Olio Evo</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sale</i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparazione</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Togliere alla zucca la buccia, i filamenti interni, i semi e affettarla.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>In una padella, fare soffriggere leggermente in olio gli spicchi d'aglio. Dopodiché, inserire le fette di zucca e farle friggere da entrambi i lati. Alla fine, aggiungere una manciata d'uva passa e il sale.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparare l'agrodolce facendo sciogliere due cucchiaini di zucchero in mezzo bicchiere d'aceto.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Versare l'agrodolce sulla zucca, ancora in cottura, lasciare evaporare l'aceto e togliere la padella dal fuoco.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sistemare le fette di zucca in un piatto da portata e versare sopra il condimento.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Fare raffreddare prima di consumare.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>La zucca in agrodolce si conserva bene per diversi giorni.</i></span></div>
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<br />Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-42681953797941681612018-01-18T17:22:00.001+01:002022-03-23T17:41:55.550+01:00 Cassatelle di Agira - Ricetta originale<div style="color: #333333;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Le Cassatelle sono antichi dolci siciliani tipici di Agira,</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">comune in provincia di Enna, dove ogni anno viene organizzata la sagra di questo dolce ormai conosciuto ed apprezzato.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Sono così buone che vanno via subito, hanno una morbidezza unica e il ripieno di una cremosità sostenuta. Ma bisogna assaggiarle per poter capire!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Proprio per la loro bontà vengono preparate da molti, ma la ricetta originale è solo quella di Agira, con il metodo di preparazione che viene tramandato nelle famiglie.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">La ricetta che segue è stata fornita da un' anziana signora agirina.</span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: large; font-weight: bold;"><br /></span><span style="font-size: medium;"><b>PER IL BISCOTTO</b></span></i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Farina 00 Kg 1,250</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Zucchero Semolato g 400</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Strutto g 500</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Uova intere 2</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Acqua q. b.</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;"><b><br /></b></span><span class="quantita" style="box-sizing: border-box; margin-right: 10px;"><br /></span><span style="font-size: medium;"><b>PER LA FARCIA</b></span></i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Acqua l 1</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Zucchero semolato g 500</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Cacao amaro g 150</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Cacao dolce g 150</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Farina di ceci g 100</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Mandorle tostate g 500</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Cannella in polvere 1 cucchiaino</span></i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: medium;">Scorza grattugiata di 1 limone</span></i></span><br />
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<span style="color: #333333; font-family: "alice" , serif;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Tritare finemente le mandorle insieme alla scorza di limone.</span></span></i><br />
<span style="color: #333333; font-family: "alice" , serif;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>In una pentola mettere l'acqua, lo zucchero e la farina di mandorle e portare ad ebollizione su fiamma bassa, mescolando con un cucchiaio di legno.</i></span></span><br />
<span style="color: #333333; font-family: "alice" , serif;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>A ebollizione raggiunta, aggiungere al composto i due tipi di cacao, continuando a mescolare per evitare che si attacchi sul fondo e, dopo, la farina di ceci.</i></span></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Far cuocere il composto per altri 5 minuti circa, mescolando di continuo.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Aggiungere la cannella e mettere la farcia a raffreddare in una ciotola di vetro e procedere con la preparazione della pasta da biscotto.</i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Amalgamare lo strutto alla farina, impastando a mano.</span></i><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sbattere le uova e aggiungerle all'impasto, insieme allo zucchero, e continuare ad impastare aggiungendo acqua poco alla volta, fino a raggiungere la consistenza giusta per essere tirata con il mattarello.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Quando l'impasto è pronto, formare dei bastoncini, dividerli in pezzi della grandezza tale da entrare nel palmo della mano, stendere con il mattarello ogni pezzo d'impasto, riempire con la farcia, chiudere i biscotti formando una mezza luna e tagliare la pasta in eccesso con una rotella dentellata.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sistemare le Cassatelle in una teglia e infornare ad alta temperatura per un paio di minuti (devono rimanere chiare).</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sfornare, fare intiepidire e cospargere di zucchero.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Consumare fredde.</i></span><br />
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-18233492379035456652017-12-28T18:56:00.000+01:002020-04-15T17:34:26.093+02:00Gattò di patate al vino bianco con mortadella e cacio<div class="separator" style="clear: both; text-align: left;">
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>Il Gatéau è una torta di patate originariamente francese, diventata tipica in Sicilia e in Campania, ma conosciuta e preparata in tutte le regioni. </b></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>La ricetta è stata diffusa durante il Regno delle due Sicilie, quando i regnanti fecero introdurre dai cuochi francesi chiamati a corte le loro preparazioni tipiche. </b></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>Fu allora che "gateau" diventò "gattò". </b></span></div>
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<b style="color: #4c1130;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Senza nulla togliere all'originale preparato con il latte, direi proprio che questa mia personale versione del Gattò (o Gatéau) è veramente gustosa e particolare. </span></b></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Ingredienti</b></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Patate kg 1</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Vino bianco 1 bicchiere </i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Burro g 100</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Mortadella g 150</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Caciocavallo fresco g 150</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Caciocavallo stagionato grattugiato g 100</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sale e Pepe (facoltativo)</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Lavare le patate e lessarle in abbondante acqua, salandole alla fine.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Si può scegliere di lessare le patate già pelate, oppure con tutta la buccia e pelarle a fine cottura.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Passare le patate ancora calde direttamente in un tegame.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Porre il tegame su fiamma media e fare asciugare le patate, rigirandole con un cucchiaio di legno. Dopodiché, aggiungere il burro e il vino. Mescolare su fiamma per fare evaporare il vino e portare il passato di patate ad una consistenza sostenuta.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Togliere il tegame dal fuoco, fare raffreddare e aggiungere metà di formaggio grattugiato, tutto il formaggio fresco e la mortadella tagliati a pezzettini. Regolare di sale e mettere il pepe, se si preferisce.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Versare il composto in una teglia imburrata e cosparsa di pane grattugiato.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Spolverare la superficie di formaggio grattugiato e spargere qualche tocchetto di burro.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Infornare a 200 gradi fino a che si forma la crosticina in superficie.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Consumare tiepido o a temperatura ambiente.</i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-6490199063560087222017-12-09T11:30:00.000+01:002017-12-09T11:37:39.920+01:00La Baklava - Ricetta e Origini<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>La Baklava é un dolce la cui origine è rivendicata da diversi popoli. </i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>L'origine più attendibile sembra essere quella turca. </i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Pare infatti che i</i><i>l sultano, durante l'impero ottomano, lo donasse alle sue guardie personali il quindicesimo giorno del mese del Ramadan durante una cerimonia chiamata "Baklava Alayi" dalla quale, appunto, il dolce prenderebbe il nome.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>All' origine era un pane sottile farcito di noci tritate e cotto nel forno.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Nel corso degli anni, la preparazione di questo dolce subì delle variazioni.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>I greci, ad esempio, lo fecero con un pane sottilissimo come una foglia che chiamarono fillo (foglia in greco), proprio quella che si utilizza ancora oggi.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Ogni paese ha la sua ricetta e, secondo gli ortodossi, questo dolce deve essere fatto a 33 strati, come 33 sono gli anni di Cristo.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaC5Sf3xOqw-hASbswj9ZykALe3XooRq1O1mzNeWr3xGvdsJIjZIDXng2eHd5M_GeQD0N2sIKKPg47dNiy_AKbVPAX3jUsbCztMuxecND0GHY6CkFZe_Z0eE2YrdhFnTqdpocHwApp_U/s1600/Immagini+3+389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaC5Sf3xOqw-hASbswj9ZykALe3XooRq1O1mzNeWr3xGvdsJIjZIDXng2eHd5M_GeQD0N2sIKKPg47dNiy_AKbVPAX3jUsbCztMuxecND0GHY6CkFZe_Z0eE2YrdhFnTqdpocHwApp_U/s1600/Immagini+3+389.jpg" width="640" /></a></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>La pasta fillo si trova in commercio, sia surgelata che fresca, ma la si può realizzare anche in casa.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Io ho usato quella già pronta...prima o poi, però, proverò a farla, anche se l'unica difficoltà è la tiratura della pasta, così sottile da farla sembrare carta.</i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Pasta fillo g 500</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>(mandorle, noci, pistacchi)</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucchero semolato g 250</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Cannella 2 stecche</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Chiodi di garofano 10</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Preparazione</b></i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparare lo sciroppo facendo bollire a fiamma alta l'acqua con lo zucchero e le spezie fino a raggiungere una consistenza leggermente densa e lasciare in infusione mantenendolo tiepido.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Spennellare il fondo di una pirofila, o teglia antiaderente, con burro fuso.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Adagiare un primo foglio di pasta fillo, spennellarlo con burro fuso e sovrapporgli altri 3 fogli spennellando di burro ogni foglio ( si possono utilizzare anche i ritagli).</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Distribuire abbondante frutta secca e formare altri due strati allo stesso modo del primo, finendo con la pasta fillo.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Incidere in profondità la baklava, dare la forma preferita e versare sulla superficie il burro rimasto.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPrWPfaifc7_lozHDw6VSEyFifWddJdiPC7DLd-fg46pDv_8MtAMmjZayxvZ-h7FCkZTmUgRYu46KM1wNvWHijp8VruZVTTjmulmVHSzD2ZDRFBPwaP2rSYMXtKVNf01YUDkD347bI-U/s1600/Immagini+3+387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPrWPfaifc7_lozHDw6VSEyFifWddJdiPC7DLd-fg46pDv_8MtAMmjZayxvZ-h7FCkZTmUgRYu46KM1wNvWHijp8VruZVTTjmulmVHSzD2ZDRFBPwaP2rSYMXtKVNf01YUDkD347bI-U/s1600/Immagini+3+387.jpg" width="640" /></a></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Infornare a 180°, fino a quando i tagli si aprono e la superficie diventa dorata.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRVbQK0s4aj-7aQH-lB__l5C5eKWqzcad4l7GQgVvBO22Kv7J5meKOv9WTlAr4mhfiWKt_EGM711XwBxQ1T_UdU9_MTtB1qIhmI9DncNkwzNYC2ClySV3XJMlYDA2r0Y8MpZ193LnaDM/s1600/Immagini+3+388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRVbQK0s4aj-7aQH-lB__l5C5eKWqzcad4l7GQgVvBO22Kv7J5meKOv9WTlAr4mhfiWKt_EGM711XwBxQ1T_UdU9_MTtB1qIhmI9DncNkwzNYC2ClySV3XJMlYDA2r0Y8MpZ193LnaDM/s1600/Immagini+3+388.jpg" width="640" /></a></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sfornare la baklava, distribuire sopra lo sciroppo e fare riposare per almeno 12 ore prima di consumarla.</i></span><br />
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<br />Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-17210340496896740632017-12-07T11:49:00.001+01:002020-04-15T17:35:36.763+02:00Gustosi Petti di pollo al latte con pancetta, funghi, patate e pecorino siciliano <div class="separator" style="clear: both; text-align: center;">
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>Una ricetta dalla facile preparazione per rendere appetitosi i petti di pollo </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4OECuP98Rorc3c4x8N2_hGLyY0SIjOgNI8pp510uQsxdUBbxOSITXblggGxix6CP4mrqAK88AWugGJpg9htziG0k9_WF0jyg0AjlTkFIQmf0EpySpD1LzGQQ0PhfMZvaXuWVOUj8J0o/s1600/Petti+di+pollo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4OECuP98Rorc3c4x8N2_hGLyY0SIjOgNI8pp510uQsxdUBbxOSITXblggGxix6CP4mrqAK88AWugGJpg9htziG0k9_WF0jyg0AjlTkFIQmf0EpySpD1LzGQQ0PhfMZvaXuWVOUj8J0o/s640/Petti+di+pollo.png" width="640" /></a></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Ingredienti</b></i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>(grammatura in base ai gusti personali)</b></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Petti di pollo</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Latte</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Patate</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Funghi trifolati (anche in scatola)</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Pancetta affumicata a listarelle</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Pecorino siciliano grattugiato</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sottilette</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Prezzemolo</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Cipolla</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Olio</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sale</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparazione</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Mettere i petti di pollo in una ciotola, coprirli di latte e lasciarli in ammollo per circa 1 ora. Così facendo, il latte li renderà morbidi.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Far cuocere in un tegame le patate, dopo averle sbucciate, ben lavate e affettate, con cipolla affettata, pancetta, olio e sale.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>A metà cottura delle patate, inserire nel tegame i petti di pollo, i funghi, una spolverata di pecorino e finire la cottura regolando di sale.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>A fine cottura, aggiungere il prezzemolo tritato, altro pecorino e le sottilette, che si scioglieranno con il calore.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Servire caldi o tiepidi.</i></span></div>
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<br />Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-8360659561497612052017-09-14T08:52:00.000+02:002020-04-15T17:36:17.811+02:00Le raffinate confetture di castagne<div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Con le castagne si possono preparare diversi tipi di confetture e creme da invasare, tutte adatte alla preparazione di dolci farciti come crostate, biscotti, torte ecc...</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Oppure si possono consumare a cucchiaiate quando si ha voglia di qualcosa di buono...</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Propongo due ricette: la prima è semplice, di base, la seconda aromatizzata, quindi più particolare.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sia l'una che l'altra hanno, però, un sapore raffinato.</i></span></div>
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<strong><span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Ingredienti</i></span></strong><br />
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Castagne lessate kg 1</i></span><br />
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucchero semolato g 800</i></span><br />
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<strong><span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparazione</i></span></strong><br />
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Fare asciugare al sole, per un paio di giorni, le castagne, se appena raccolte.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Dopodiché, sbucciarle e tuffarle per un paio di minuti in acqua bollente, scolarle e togliere la pellicina.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Rimettere le castagne a cuocere in acqua bollente fino a quando si ammorbidiscono e ridurle in crema con il passa verdure.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>In un tegame fare sciogliere lo zucchero con un po' di liquido di cottura delle castagne, unire il passato di castagne, mescolare e cuocere per circa 15 minuti.</i></span></div>
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<strong><span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Confettura di castagne al liquore</i></span></strong><br />
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Castagne lessate g 750</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucchero semolato g 500</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Alloro 1 foglia</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Scorza grattugiata di 1/2 limone</i></span></div>
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<strong><span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparazione</i></span></strong><br />
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Dopo aver sbucciato e spellato le castagne, lessarle in acqua aromatizzata con alloro e ridurle in crema con il passa verdure.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>In un tegame mettere lo zucchero, il passato di castagne e fare bollire per circa 15 minuti.</i></span><br />
<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>A fine cottura aggiungere le scorze d'agrumi e il liquore scelto, ed invasare come da ricetta base. </i></span></div>
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<span data-mce-style="color: #993366;" style="color: #741b47; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Se si preferisce si può fare una preparazione con sole scorze d'agrumi, oppure solo liquore.</i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-15380066649528795862017-08-07T11:37:00.000+02:002020-04-15T17:37:13.236+02:00Pasta con salsa di pomodoro fresco e basilico<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Buongiorno, amici!</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Da un pò di tempo sono assente dal mio blog, perchè impegnata nei preparativi di un evento per me speciale, il matrimonio di mia figlia, che sarà giorno 9 Settembre. </i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Proprio perchè mi trovo tra mille cose da fare e sempre con il timore di dimenticare qualcosa, ho poco tempo da dedicare alla cucina. </i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Solitamente le mie preparazioni in cucina sono pratiche e alla portata di tutti e in questo periodo ancor di più.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>La ricetta della pasta al pomodoro è di una facilità assoluta, nelle sue molteplici varianti, e probabilmente non desta neanche curiosità, ma è un pretesto per lasciarvi un saluto nell'attesa di ricominciare alla grande.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRHshDFZOOw32NbkIytqETavRTJ9I_jREp-xxjW2Z6PNRULf1LqndwKrx2uUCCbp1rVYt2M3N8XwgXNpotXHauFS9w0fAockRkigOzmBzuCRF-YMqs1GyJhNHt0jnyX76gS8cjiCbOAI/s1600/Cannella+e+Cannelloni+Blog+%252811%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRHshDFZOOw32NbkIytqETavRTJ9I_jREp-xxjW2Z6PNRULf1LqndwKrx2uUCCbp1rVYt2M3N8XwgXNpotXHauFS9w0fAockRkigOzmBzuCRF-YMqs1GyJhNHt0jnyX76gS8cjiCbOAI/s640/Cannella+e+Cannelloni+Blog+%252811%2529.png" width="640" /></a></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Ingredienti</b></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Pasta a scelta ( io ho acquistato pasta fresca)</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Pomodori ben maturi</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Olio evo</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Preparazione</b></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>In un tegame mettere i pomodori tagliati a piccoli pezzi, con olio e aglio e far cuocere per circa dieci minuti, con coperchio, su fiamma bassa, schiacciando i pomodori durante la cottura, con un cucchiaio di legno.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Quasi a fine cottura aggiungere abbondante basilico e a fine cottura il sale.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Se il pomodoro non è molto dolce si può aggiungere un pizzico di zucchero.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Scolare (ma non molto) la pasta e saltarla con il sugo preparato.</i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-15300667387024034782017-06-14T09:30:00.000+02:002018-02-13T11:47:46.354+01:00Gelato e Granita di nocciole tostate<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HdktkKQl9-WQJ63LVJ1C-Ai8ZMXx9RnpW4WZmhBP2O0ss4MqvsA-cUp1eoBK6X2buNYU6x5FTdCO_S9BqfxhwUBgvwn-OQehGa1OfTHIHuNMyIPWLmrBScMOjRGxj10O8XiB0zSUb4M/s1600/Immagini+4+270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HdktkKQl9-WQJ63LVJ1C-Ai8ZMXx9RnpW4WZmhBP2O0ss4MqvsA-cUp1eoBK6X2buNYU6x5FTdCO_S9BqfxhwUBgvwn-OQehGa1OfTHIHuNMyIPWLmrBScMOjRGxj10O8XiB0zSUb4M/s1600/Immagini+4+270.jpg" width="640" /></a></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Ingredienti gelato</b></i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Nocciole sgusciate g 150</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucchero semolato g 150</i></span></div>
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<i style="color: #4c1130;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Vaniglia 1 bustina</span></i></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Ingredienti granita</b></i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Nocciole sgusciate g 150</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucchero semolato g 150</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Acqua g 600</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Vaniglia 1 bustina</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Preparazione gelato</b></i></span></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Tostare le nocciole in padella a fuoco basso per 1 minuto, rigirando di continuo, per evitare bruciature, e fare raffreddare. Tritare finemente le nocciole, insieme allo zucchero, con il mixer. Aggiungere alle nocciole tritate il latte, la panna e la vaniglia. Quando tutti gli ingredienti sono ben miscelati, versare nella gelatiera oppure riporre a congelare in freezer, mescolando ogni 15 minuti circa per ottenere la giusta cremosità.</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Preparazione granita</b></i></span></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Il procedimento è lo stesso che per il gelato. Bisogna solo sostituire il latte, la panna e l'uovo con l'acqua.</i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><br /></i></span>Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-88958800928772741202017-05-09T11:37:00.001+02:002020-04-15T17:38:22.283+02:00Riso integrale ai fichi freschi con pancetta e mandorle<div>
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<span style="color: #333333; font-family: "alice" , serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Un risotto dal gusto particolare, da provare nella stagione estiva che è alle porte.</i></span></span><br />
<span style="color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>E' proprio in estate che diverse varietà di fichi raggiungono la maturazione e, spesso(chi ha un albero di fichi lo sa), se ne raccolgono così tanti che è possibile realizzare diverse ricette.</i></span><i style="color: #333333; font-family: "trebuchet ms", sans-serif; font-size: x-large;"> </i><br />
<span style="color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Una ricetta tra le tante è quella che segue dove, in abbinamento ai fichi, prodotti naturali che nascono e crescono senza particolari cure, ho inserito il riso integrale.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNj3i8GvHkJ4DP-jVTJKN_Zcd5ny2GbnbCvclGp2ml-G-ytN21ie752zbenlpptD9wrCRT77QQZQ7L2pS_fWn5W08dU8D1hnB7bpw5P7j4EQlQild_TvfDd5ejo3Q6CTAeaXqQih6hXvU/s1600/Risotto-integrale-con-i-fichi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNj3i8GvHkJ4DP-jVTJKN_Zcd5ny2GbnbCvclGp2ml-G-ytN21ie752zbenlpptD9wrCRT77QQZQ7L2pS_fWn5W08dU8D1hnB7bpw5P7j4EQlQild_TvfDd5ejo3Q6CTAeaXqQih6hXvU/s640/Risotto-integrale-con-i-fichi.jpg" width="640" /></a></div>
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<span style="color: #333333; font-family: "alice" , serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Ingredienti</b></i></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span class="nome" style="background-color: #eeeeee; box-sizing: border-box; color: #333333; margin-right: 10px;"></span></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><span class="nome" style="box-sizing: border-box; color: #333333; font-family: "trebuchet ms" , sans-serif; margin-right: 10px;"><i style="background-color: white;"><span class="nome" style="box-sizing: border-box; margin-right: 10px;">RISO INTEGRALE</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">500 g</span></i></span></span></div>
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><i><span style="font-family: "trebuchet ms" , sans-serif;"><span class="nome" style="box-sizing: border-box; color: #333333; margin-right: 10px;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><i><span style="font-family: "trebuchet ms" , sans-serif;"><span class="nome" style="background-color: white; box-sizing: border-box; color: #333333; margin-right: 10px;"><span class="nome" style="box-sizing: border-box; margin-right: 10px;">FICHI MATURI</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">6</span></span></span></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><i><span style="font-family: "trebuchet ms" , sans-serif;"><span class="nome" style="background-color: white; box-sizing: border-box; color: #333333; margin-right: 10px;"><span class="nome" style="box-sizing: border-box; margin-right: 10px;">PANCETTA</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">50 g</span></span></span></i></span></div>
<span style="background-color: white;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><i><span style="font-family: "trebuchet ms" , sans-serif;"><span class="nome" style="box-sizing: border-box; color: #333333; margin-right: 10px;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><i><span style="font-family: "trebuchet ms" , sans-serif;"><span class="nome" style="background-color: white; box-sizing: border-box; color: #333333; margin-right: 10px;"><span class="nome" style="box-sizing: border-box; margin-right: 10px;">VINO BIANCO MOSCATO SECCO</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">1/2 bicchiere</span></span></span></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><i><span style="font-family: "trebuchet ms" , sans-serif;"><span class="nome" style="background-color: white; box-sizing: border-box; color: #333333; margin-right: 10px;"><span class="nome" style="box-sizing: border-box; margin-right: 10px;">CIPOLLA</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">1/2</span></span></span></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><i><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><span class="nome" style="box-sizing: border-box; color: #333333; margin-right: 10px;"><span class="nome" style="box-sizing: border-box; margin-right: 10px;">BURRO</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">1 NOCE</span></span></span></i></span></div>
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<span class="nome" style="box-sizing: border-box; margin-right: 10px;">MANDORLE TRITATE</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">1 cucchiaio</span></div>
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<span class="nome" style="box-sizing: border-box; margin-right: 10px;">GRANA GRATTUGIATO</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">50 g</span></div>
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<span class="nome" style="box-sizing: border-box; margin-right: 10px;">BRODO VEGETALE</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">1,5 l</span></div>
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<i><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><span class="nome" style="box-sizing: border-box; margin-right: 10px;">SALE e PEPE</span> <span class="quantita" style="box-sizing: border-box; margin-right: 10px;">q.b.</span></span></i></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Preparazione</b></i></span></div>
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<i style="color: #490f24;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Tritare finemente la cipolla e la pancetta e farle</span></i></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>appassire in un tegame con il burro.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Prima che il soffritto prenda colore, aggiungere il riso</i></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>e farlo tostare, rigirando con il cucchiaio di legno per </i></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>un minuto.</i></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="font-family: "trebuchet ms" , sans-serif;">Bagnare il riso con il vino e lasciarlo evaporare tutto.</span></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="font-family: "trebuchet ms" , sans-serif;">Dopodiché, versare il brodo caldo, poco per volta, e </span></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="font-family: "trebuchet ms" , sans-serif;">portare a cottura a fiamma bassa mescolando </span></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="font-family: "trebuchet ms" , sans-serif;">lentamente.</span></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="font-family: "trebuchet ms" , sans-serif;">Cinque minuti prima del completamento della cottura</span></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="font-family: "trebuchet ms" , sans-serif;">unire i fichi, lavati e tagliati a pezzetti.</span></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="font-family: "trebuchet ms" , sans-serif;">A fine cottura, regolare di sale ed incorporare</span></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="font-family: "trebuchet ms" , sans-serif;">le mandorle, il grana e il pepe.</span></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="font-family: "trebuchet ms" , sans-serif;">Fare riposare il risotto per un minuto e servire.</span></i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-17816943275085807182017-04-21T11:23:00.001+02:002020-04-15T17:39:16.601+02:00Gelo di melone tipico siciliano<div style="color: #333333; font-family: Georgia, "Times New Roman", "Bitstream Charter", Times, serif; font-size: 16px;">
<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Questo dolce tipico palermitano viene solitamente preparato in occasione della festa di Santa Rosalia.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>La tradizione vuole una preparazione a base di un infuso di fiori di gelsomino e, a concludere, una decorazione con fiori di gelsomino appena colti.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Il gelo di melone (il melone, per noi siciliani, non è altro che l'anguria) è conosciuto e gustato in tutta la Sicilia. Il connubio perfetto è con la stagione estiva.</i></span><br />
<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>E' proprio in questo periodo che viene preparato, con particolare riferimento al Ferragosto.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Io non ho seguito la tradizione, ma mi sono attenuta ad una versione più semplificata e pratica, che mi ha permesso un'esperienza gustativa altrettanto notevole.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsnMZjFGEFuLaKs-Uv2xRmMkvRTqa07qXmqQQ8vv65v42hOBup9lzAb7mNUBKM0gD6mWmQGnbT9oRk6svwq2i6LWHL2N0ep4NYWtfaB6DsZnGgdJ_5Xmqnl5zqjf0-39mnnvQHn9o65o/s1600/Gelo-di-melone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsnMZjFGEFuLaKs-Uv2xRmMkvRTqa07qXmqQQ8vv65v42hOBup9lzAb7mNUBKM0gD6mWmQGnbT9oRk6svwq2i6LWHL2N0ep4NYWtfaB6DsZnGgdJ_5Xmqnl5zqjf0-39mnnvQHn9o65o/s640/Gelo-di-melone.jpg" width="640" /></a></div>
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<strong><span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Ingredienti</i></span></strong><br />
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Polpa di melone rosso </i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Amido per dolci g 90 (per ogni litro di succo)</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucchero semolato g 150 (per ogni litro di succo)</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Vanillina 1 bustina</i></span></div>
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<strong><span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparazione</i></span></strong><br />
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Passare la polpa del melone nel passa verdure.</i></span><br />
<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sciogliere a freddo, in un tegame, l'amido e lo zucchero nel succo di melone. </i></span><br />
<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Porre sul fuoco a fiamma molto bassa e lasciare addensare, mescolando di continuo.</i></span><br />
<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Far bollire per un paio di minuti.</i></span><br />
<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Togliere il gelo dal fuoco, aggiungere la vanillina e versare il composto in un'unica ciotola, dopo averla bagnata, o in singole formine.</i></span><br />
<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Passare le ciotole in frigorifero per 12/24 ore.</i></span><br />
<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Trascorso il tempo necessario, sformare sul piatto da portata, o servire direttamente nelle singole formine, dove lo si è fatto raffreddare, decorando con scaglie di cioccolata fondente o altro, in base ai vostri gusti (mandorle tritate, canditi, cannella, ecc...).</i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com2tag:blogger.com,1999:blog-8895137975776436818.post-16836903022780972572017-04-07T11:34:00.003+02:002020-04-15T17:39:54.830+02:00Salsiccia alla brace farcita con grana e cipolla<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Inizia la stagione delle gite fuori porta e delle grigliate all'aperto, dove solitamente, tra l'assortimento di carni, non manca la salsiccia.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>La grigliata è anche un modo per stare in allegra compagnia di amici e parenti.</i></span><br />
<i style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Per le prossime grigliate vi consiglio di provare questa ricetta! Un modo diverso e ancora più appetitoso di gustare la salsiccia grigliata.</span></i><br />
<i style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: #4c1130;">E se qualcuno del gruppo è intollerante al lattosio, non è un problema. Potrà gustare ugualmente questa succulenta e appetitosa salsiccia farcita, con Grana senza lattosio</span><span style="color: #a64d79;"><span style="color: #4c1130;"> </span><span style="color: #a64d79;"><b><a href="http://www.bellalodi.it/"><span style="color: #a64d79;">Bella</span> <span style="color: #a64d79;">Lodi</span></a></b></span></span></span></i><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Ingredienti</b></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Salsiccia di maiale</i></span><br />
<i style="font-family: "trebuchet ms", sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: #4c1130;"> </span><a href="http://www.bellalodi.it/" style="color: #a64d79; font-weight: bold;">Grana Bella Lodi</a><span style="color: #a64d79; font-weight: bold;"> </span><span style="color: #4c1130;">a tranci</span></span></i></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Cipolla fresca lunga</i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Preparazione</b></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Far cuocere bene da un lato i nodi di salsiccia, dopodiché girarli.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Praticare su ogni nodo di salsiccia un taglio profondo, quanto basta per inserire la cipolla tritata e fette sottili di grana.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Lasciare ancora sulla brace il tempo di fare fondere il grana e consumare.</i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-18555791881748438412017-03-28T09:27:00.000+02:002020-04-15T17:40:24.845+02:00Palline di biscotti alla nutella<div style="color: #333333; font-family: Georgia, "Times New Roman", "Bitstream Charter", Times, serif; font-size: 16px;">
<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Ecco una ricetta golosa dalla preparazione estremamente semplice, che farà impazzire gli amanti della Nutella.</i></span></div>
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<strong><span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ingredienti</span></strong><br />
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Biscotti Frollini g 500</span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Nutella g 450</span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Burro g 200</span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Latte q.b.</span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Zucchero a velo q.b.</span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sminuzzare grossolanamente i biscotti con le mani servendosi di un contenitore.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Porre in un pentolino il burro e far sciogliere a fiamma bassa.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Quando il burro si sarà sciolto parzialmente, aggiungere la Nutella e cominciare a mescolare per far si che gli ingredienti si amalgamino.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Aggiungere il latte quanto basta per evitare che il composto si bruci e per garantirne la giusta cremosità.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Togliere il pentolino dal fuoco, versare il composto sui biscotti mescolando il tutto con un cucchiaio e lasciare intiepidire.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Quando il composto si sarà intiepidito, lavorarlo con le mani per renderlo compatto.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Formare delle palline di medie dimensioni e porle su di un vassoio.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Mettere in frigo e far riposare per circa due ore.</i></span></div>
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<span data-mce-style="color: #993366;" style="color: #993366;"><span style="background-color: white; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Servire spolverizzando i biscotti con dello zucchero a velo</i></span></span></div>
Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com2tag:blogger.com,1999:blog-8895137975776436818.post-91103999503917107662017-03-22T12:22:00.002+01:002020-04-15T17:41:56.821+02:00Sedani rigati con carciofi e salmone affumicato<br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>In questo periodo i carciofi, per il loro conveniente prezzo, vengono venduti soprattutto a fasci, ognuno dei quali ne contiene 25. </i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Con 25 carciofi a disposizione bisogna avere un pò di tempo e un briciolo di fantasia e si possono preparare svariati e squisiti piatti.</i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>In questa semplice ma gustosa ricetta di, <b>sedani rigati con carciofi e salmone affumicato</b>, non scrivo la grammatura degli ingredienti perché non c'è niente di pesato. </i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Ognuno, quindi, si può regolare in base al proprio gusto.</i></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i>Ingredienti</i></b></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sedani rigati o altro formato</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Cuori di carciofi </i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Salmone affumicato</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Aglio</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Olio evo</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sale</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Preparazione</b></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Fare rosolare in un tegame l'aglio con olio abbondante, ma senza esagerare.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Aggiungere nel tegame i cuori di carciofi tagliati a spicchi </i></span><br />
<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="color: #4c1130;">(</span><a href="https://cannellaecannelloni.blogspot.it/2014/04/cacocciuli-ntuppati-carciofi-tappati-o.html"><b><span style="color: #e06666;">Vedi</span></b><b> <span style="color: #cc0000;">qui</span> </b><span style="color: #e06666;">come ottenerli</span></a><span style="color: #4c1130;">) ed il prezzemolo tritato.</span></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Fare rosolare leggermente i cuori, aggiungere poca acqua e far cuocere per circa 5 minuti.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Trascorsi 5 minuti, aggiungere il salmone e continuare la cottura se si preferiscono i carciofi più morbidi. In caso contrario, il condimento è già pronto.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Regolare di sale, versare dentro la pasta, farla saltare su fiamma e servire.</i></span></div>
Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-51513208448422264422017-03-14T15:38:00.001+01:002020-04-15T17:43:20.146+02:00Torta di pane raffermo con peperoni e cipolle<div style="font-family: Georgia, "Times New Roman", "Bitstream Charter", Times, serif; font-size: 16px;">
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Mai buttare gli avanzi di pane!</i></span></span><br />
<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Si possono utilizzare in diversi modi per realizzare delle pietanze sfiziose.</i></span></span><br />
<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Una tra tante è questa...!</i></span></span><br />
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"> <strong>Ingredienti</strong></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Pane raffermo 500 grammi </span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Uova 2</span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Formaggio semi stagionato g 150 </span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Formaggio grattugiato g 100</span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cipolle fritte 2 grosse</span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Peperoni fritti 2 grossi</span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Basilico e Prezzemolo una manciata</span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;">Acqua e vino q.b.</span></span></div>
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<strong><span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparazione</i></span></span></strong><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span data-mce-style="color: #993366;">Mettere in una ciotola il pane a tocchetti , coprirlo con acqua e un bicchiere di vino per farlo ammorbidire (il tempo varia in base alla durezza del pane).</span><br /><span data-mce-style="color: #993366;">Scolare e strizzare il pane ammorbidito.</span><br /><span data-mce-style="color: #993366;">Aggiungere: uova, formaggio semi stagionato a tocchetti, formaggio grattugiato, peperoni tagliuzzati, basilico e prezzemolo tritati grossolanamente cipolle, olio, sale e pepe.</span><br /><span data-mce-style="color: #993366;">Impastare il composto e trasferirlo in una teglia oleata e cosparsa di pangrattato.</span><br /><span data-mce-style="color: #993366;">Aggiungere un filo d'olio in superficie ed infornare a 200 gradi per circa 15 minuti o fino a quando il composto risulta sodo al tatto.</span><br /><span data-mce-style="color: #993366;">Consumare tiepida o fredda anche abbinata a salumi.</span></i></span><br />
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-62426186472856500752017-03-09T07:25:00.000+01:002020-04-15T17:43:41.112+02:00Fior di biscotti<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXH-8EgOII6lrCO22L7NPZQCBbtgqLCGYbaUsUqqn_aTKzJ2hGK4SmlSLqSpFvUa1I6qfHlJD2EpgJxNgrLv9FPePcjmPjh_9aT_d-lpsaH2PLIx_TNmhgIKRfX_1sZ1pyZbWV5pB8n8/s1600/Fiordi+biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXH-8EgOII6lrCO22L7NPZQCBbtgqLCGYbaUsUqqn_aTKzJ2hGK4SmlSLqSpFvUa1I6qfHlJD2EpgJxNgrLv9FPePcjmPjh_9aT_d-lpsaH2PLIx_TNmhgIKRfX_1sZ1pyZbWV5pB8n8/s640/Fiordi+biscotti.jpg" width="640" /></a></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box;">Ingredienti</span></span></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b><br style="box-sizing: border-box;" /></b><span style="box-sizing: border-box;">Farina 00 g 500</span></i></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Latte intero circa ml 80</i></span></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucchero semolato g 250</i></span></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Cacao amaro g 30</i></span></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Uova intere 2</i></span></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Strutto g 85</i></span></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Ammoniaca per dolci g 10</i></span></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>oppure</i></span></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Lievito per dolci 2 cucchiaini</i></span></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Vanillina 2 bustine</i></span></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box;">Preparazione</span></span></i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b><br style="box-sizing: border-box;" /></b><span style="box-sizing: border-box;">Inserire tutti gli ingredienti in una ciotola, impastare con le mani, aggiungendo altro latte se necessario per ottenere un impasto morbido ma sostenuto. Prelevare un quarto dell’impasto, aggiungere il cacao, impastare e fare riposare i due impasti, per circa 15 minuti in frigo.</span></i></span></div>
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<span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Stendere l’impasto bianco su di un piano da lavoro leggermente infarinato. Con uno stampo rotondo tagliare dei cerchi, appoggiarli su di una teglia con il fondo coperto da carta forno e praticare dei tagli cercando di allargare le sezioni.</i></span></span><br />
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="box-sizing: border-box;">Con l’impasto al cacao formare delle palline, schiacciarle ed appoggiarle sulle forme precedenti. (Vedi foto)</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Infornare a 180° per 15/20 minuti o fino a leggera doratura, dipende dal tipo di forno e dalla dimensione dei biscotti.</span></i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-66673495383151982172017-02-27T07:29:00.000+01:002020-04-15T17:44:05.193+02:00Crispelle di riso con uvetta e cannella<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="color: #4c1130;"><br /></span></i></span></span>
<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="color: #4c1130;">Una versione personalizzata delle tradizionali </span><b><span style="color: #a64d79;"><a href="http://cannellaecannelloni.blogspot.it/2016/01/crispelle-di-riso-uso-benedettini.html"><span style="color: #a64d79;">Crispelle di riso uso Benedettini</span></a>. </span></b></i></span></span><br />
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<strong><span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Ingredienti</i></span></span></strong></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Riso g 300 (Arborio/Roma)</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Latte l 1</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Farina 00 g 100</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Uva passa g 150</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Zucchero semolato g 250</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Lievito di birra in polvere mezzo cucchiaino</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Cannella in polvere 1 cucchiaino</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Vanillina 1 bustina</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Rum 1 bicchiere</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sale 1 pizzico</i></span></span></div>
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Olio di arachide ( per friggere)</i></span></span></div>
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<strong><span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparazione</i></span></span></strong><br />
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Portare il latte ad ebollizione con un pizzico di sale. Versarvi il riso e portare a cottura (15/18 minuti), mescolando spesso per evitare che si attacchi sul fondo.</i></span></span><br />
<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>A cottura completata togliere dal fuoco, aggiungere 150 grammi di zucchero e farlo raffreddare. Dopodiché, aggiungere la farina, il lievito sciolto in poco latte, la cannella e l'uva passa ammollata per circa 15 minuti nel rum. Mescolare per fare incorporare bene gli ingredienti e lasciare riposare e lievitare per almeno 1 ora.</i></span></span><br />
<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Trascorso il tempo di riposo, in una pentola a bordi alti, portare l'olio ad alta temperatura e dopo, abbassare un pò la fiamma ed inserire il composto, servendosi di due cucchiai (prelevarlo con un cucchiaio e con l'altro spingere dentro la pentola) fino a doratura.</i></span></span><br />
<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Prelevare le crispelle dalla pentola con un mestolo forato, appoggiarle su di un foglio di carta assorbente e, velocemente, passarle nello zucchero semolato predisposto in un piatto.</i></span></span><br />
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sistemare su di un piatto da portata, spolverizzare con la cannella e servire tiepide o fredde.</i></span></span><br />
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<span data-mce-style="color: #993366;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><br /></i></span></span>Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-87337906559867002142017-02-22T11:55:00.001+01:002020-04-15T17:44:32.548+02:00Spaghetti con sugo al nero di seppia<div style="background-color: white; box-sizing: border-box; margin-bottom: 10px;">
<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>La pasta con il nero di seppia</b>, fa parte delle pietanze tipiche siciliane, si prepara spesso durante l'inverno, periodo in cui le seppie sono più grosse e hanno le vescichette con più nero.</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Esistono diverse versioni di ricette… c’è chi usa il pomodoro fresco o quello in bottiglia invece del concentrato, chi l’aglio invece della cipolla, ecc. E’ sempre questione di gusti e usi…</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Quella che segue è la ricetta che da sempre si fa nella mia famiglia e alla quale sono legata per tradizione</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><b>Ingredienti</b></i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Seppie g 500</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Cipolle lunghe fresche 2 grosse</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Concentrato di pomodoro 2 cucchiai</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Olio extra vergine d’oliva </i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Sale</i></span></div>
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<span style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparazione</i></span></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Pulire le seppie o farle pulire dal pescivendolo, recuperando le vescichette con il nero.</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Lavarle e tagliarle in piccoli pezzi.</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Fare appassire in un tegame le cipolle tagliate sottili con l’olio extra vergine d’oliva.</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Aggiungere i tentacoli delle seppie tagliati a pezzetti ed il resto intero ( da consumare come secondo piatto), e farle rosolare per un paio di minuti.</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Aggiungere il concentrato di pomodoro e un paio di bicchieri d’acqua e far bollire per qualche minuto.</i></span></div>
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<span style="box-sizing: border-box; color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Aggiungere al sugo le vescichette con il nero e fare cuocere per 15/20 minuti, mescolando di tanto in tanto e aggiungendo altra acqua a piccole dosi, se necessario, considerando che a fine cottura il ragù deve risultare denso.</i></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="box-sizing: border-box;">Lessare gli spaghetti in abbondante acqua salata, scolarli e versarli in un tegame con metà di ragù di seppie. Spadellare</span> <span style="box-sizing: border-box;">velocemente e servire con altro sugo su ogni porzione.</span></i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0tag:blogger.com,1999:blog-8895137975776436818.post-14633039266126799302017-02-20T19:12:00.000+01:002020-04-15T17:44:59.987+02:00Torta da colazione senza lattosio con farina di grano duro<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="background-color: white; box-sizing: border-box;">Un dolce da colazione e non solo… </span><span style="background-color: white; box-sizing: border-box;">Senza lattosio e prodotti raffinati.</span><br style="background-color: white; box-sizing: border-box;" /><span style="background-color: white; box-sizing: border-box;">Soffice, leggero e soprattutto buono!</span></i></span><br />
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<span style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Ingredienti</i></span></span></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="box-sizing: border-box;">Semola rimacinata di grano duro g 400</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Latte di riso o di soia ml 400</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Olio di riso o semi di mais ml 50</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Uova medie 3</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Zucchero di canna g 200</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Cannella in polvere 2 cucchiaini</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Vaniglia pura</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Lievito per dolci</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Gocce di cioccolato fondente</span></i></span></div>
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<span style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box;"><span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>Preparazione</i></span></span></span></div>
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<span style="color: #4c1130; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><span style="box-sizing: border-box;">Mettere in una ciotola la farina, lo zucchero ed il latte, mescolare bene e lasciare riposare per circa 30 minuti.</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Trascorso il tempo, iniziare a sbattere con il frullino elettrico aggiungendo lentamente le uova, l’olio,la vaniglia, la cannella ed il lievito.</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Quando il composto è ben amalgamato, versare in una tortiera o altro stampo a piacere, unta d’olio e spolverizzata di farina.</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Infornare a 180° per circa 30 minuti (fare la prova stecchino)</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Dopo 20 minuti tirare lo stampo fuori dal forno cospargere il dolce con le gocce di cioccolato ed infornare nuovamente.</span><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">A fine cottura, a piacere, praticare le striature di cioccolato con i rebbi di una forchetta.</span></i></span></div>
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Pinella Scafilehttp://www.blogger.com/profile/12149725990647496419noreply@blogger.com0