tag:blogger.com,1999:blog-6412478717063005472024-03-05T14:56:06.576+01:00non solo pasticciRicette e idee per la tavola fotografateNon solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.comBlogger855125tag:blogger.com,1999:blog-641247871706300547.post-7307824244210260842017-03-31T15:50:00.001+02:002017-03-31T16:02:13.776+02:00Pasta con i carciofi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjielDSlCAodv7JOgoMtzA0qVxPKKMNjFNt5gwA9W028Gbhbhj1chHLg2RkTkovK-THwC1qR_SK5Lr4iQpU2GOijFudG8M_H3Kgt8k7djuGTx11p5yk6vSWNlM13hI-iyjZJ4r0HV4baGk/s1600/DSC06416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjielDSlCAodv7JOgoMtzA0qVxPKKMNjFNt5gwA9W028Gbhbhj1chHLg2RkTkovK-THwC1qR_SK5Lr4iQpU2GOijFudG8M_H3Kgt8k7djuGTx11p5yk6vSWNlM13hI-iyjZJ4r0HV4baGk/s400/DSC06416.JPG" width="400" /></a></div>
<h3 style="text-align: justify;">
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno! La ricetta che propongo oggi è di un primo piatto con un ottimo ingrediente di stagione, i carciofi. E' semplicissima da realizzare e molto saportita. Frullare la metà dei carciofi è stata proprio una buona idea, le tagliatelle si insaporiscono con una cremina deliziosa :)</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 2 persone</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">3 carciofi</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">succo di mezzo limone</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un pezzetto di cipolla</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un giro d'olio evo</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">2 tazzine di vino bianco</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">una tazzina d'acqua</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">sale fino q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">180 gr. tagliatelle</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">raspadura <a href="http://www.bellalodi.it/raspadura.html">Bella Lodi</a> q.b.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">(ottime e sottilissime sfoglie di formaggio)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Pulire i carciofi tagliando le punte e la parte esterna del gambo ed eliminando le foglie esterne più dure.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Tagliare i carciofi a metà ed eliminare la barbina interna.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Tagliarli a fettine e metterli in acqua con succo di mezzo di limone in modo che non anneriscano.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Versare in padella un giro d'olio. Lasciare dorare la cipolla a piccoli pezzetti e poi unire i carciofi sgocciolati.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Versare l'acqua ed il vino bianco e cuocere per 20 minuti con il coperchio.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Salare.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Frullare metà dei carciofi con il frullatore ad immersione.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Cuocere la pasta in abbondante acqua salata.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Scolarla e condirla con il sugo di carciofi.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Impiattare e insaporire con la raspadura Bella Lodi.</span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-53470589165535813102017-03-01T11:56:00.001+01:002017-03-31T15:50:53.605+02:00Polpette di cavolfiore<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3Fbv8mzrqkKIXfr0YMs9_2Uikws-FgXtBRVwszD_nQMDNnzDX1rDPjD2JdY1QeGgw80S_SiaYMU_-IzKD_7pMInipXnJsB36NQtliHugy1Qfumy_JLJ9xPde2iXDLyNYga57yZoH1-A/s1600/DSC06347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3Fbv8mzrqkKIXfr0YMs9_2Uikws-FgXtBRVwszD_nQMDNnzDX1rDPjD2JdY1QeGgw80S_SiaYMU_-IzKD_7pMInipXnJsB36NQtliHugy1Qfumy_JLJ9xPde2iXDLyNYga57yZoH1-A/s400/DSC06347.JPG" width="400" /></a></div>
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<h3 style="text-align: justify;">
<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Buongiorno! Oggi una ricetta per gustare il cavolfiore in modo originale, può darsi che sotto forma di polpette riusciamo a farlo mangiare anche ai bimbi :) Ho impanato le polpette nella farina di mais per realizzare questa ricetta nella versione gluten free ma si possono tranquillamente "rotolare" nel pangrattato classico. A casa è piaciuta tanto l'idea e quindi la propongo anche qui! Buon inizio marzo a tutti, alla prossima ricetta...</span></i></h3>
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<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">per 8 polpette</span></i></div>
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<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">INGREDIENTI:</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">600 gr. cavolfiore</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 patata (200 gr.)</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">sale fino (rosa) q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">un pizzico di curry</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">un pizzico di curcuma</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">panatura di mais q.b.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">PROCEDIMENTO:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lavare e tagliare il cavolfiore a pezzetti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lavare, pelare e tagliare a spicchi la patata.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Posizionare tutto sulla griglia per la cottura a vapore.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cuocere per una quarantina di minuti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Passare patata e cavolfiore nello schiacciapatate.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Aggiungere sale, curcuma e curry.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Dare la forma alle polpette e rotolarle nella panatura di mais (o nel pangrattato).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Se abbiamo tempo lasciare le polpette in frigo una mezz'ora prima di cuocerle.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cuocere le polpette in padella con un filo d'olio su entrambi i lati fino a doratura.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Servire.</span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-36172822515995320232017-02-17T13:15:00.002+01:002017-03-01T11:57:18.170+01:00Funghi e patate al forno<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1Es4Em_jnafKqUhJP2wY-7mF4uvns5DFiLnHmVjcQYbU1ADV9dlwtoTIJwwBGYAHRDj4aG5LqmJMGP9ZSRj8MjicTdLbyz8LeqKQSOvNBHXdu_XRH44RAAjy4r30O_o4nbMJ2jQrRQc/s1600/DSC06353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1Es4Em_jnafKqUhJP2wY-7mF4uvns5DFiLnHmVjcQYbU1ADV9dlwtoTIJwwBGYAHRDj4aG5LqmJMGP9ZSRj8MjicTdLbyz8LeqKQSOvNBHXdu_XRH44RAAjy4r30O_o4nbMJ2jQrRQc/s400/DSC06353.JPG" width="400" /></a></div>
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<h3 style="text-align: justify;">
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">I funghi con patate al forno sono un contorno buonissimo e molto semplice da preparare! Io l'ho gradito molto :)</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 4 persone</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">600 gr. patate </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">300 gr. fungi champignon a fette già puliti</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">olio evo q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">una tazzina di vino bianco </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">sale fino (rosa) q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Lavare, pelare e tagliare a spicchi le patate.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Versarle in acqua bollente e lasciare cuocere per 5-6 minuti.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Scolarle.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Versarle in una pirofila insieme ai funghi. Condire con olio, sale e la tazzina di vino. Se piace si può aggiungere una spolverizzata di pepe.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Cuocere in forno caldo per circa 30 minuti, o comunque fin quando le patate saranno dorate, </span></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">girando ogni tanto</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">. Negli ultimi minuti di cottura azionare la ventilazione del forno.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Servire.</span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-57817662747021851782017-02-06T16:08:00.001+01:002017-02-17T13:16:06.178+01:00Schiacciatina con farina di ceci<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCZpm8ZLppZghWytyc14Tz8AqJkcFx1z9yjWOS57YdEPNIjX-Jkp9FrC-_oHq6UOjH4U17KbWjL-wVgypa9EkNP5DP0nSyJuCJRUgkgp2CuaeIuXo0wMrKT3uBPrgb95ljmzq9Zy49w0/s1600/DSC06295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCZpm8ZLppZghWytyc14Tz8AqJkcFx1z9yjWOS57YdEPNIjX-Jkp9FrC-_oHq6UOjH4U17KbWjL-wVgypa9EkNP5DP0nSyJuCJRUgkgp2CuaeIuXo0wMrKT3uBPrgb95ljmzq9Zy49w0/s400/DSC06295.JPG" width="400" /></a></div>
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<h3 style="text-align: justify;">
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno! Oggi una ricetta sfiziosa, per preparare una schiacciatina utilizzando la farina di ceci, quindi senza glutine. Ottima per accompagnare verdure o comunque per sostituire il pane. Consiglio di servirla calda.</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">150 ml acqua</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">50 gr. farina di ceci</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un cucchiaio di olio evo</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">sale fino rosa q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un pizzico di curcuma</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">rosmarino q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">semi a piacere q.b. (io ho usato quelli di lino e di girasole)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Sciogliere bene la farina di ceci nell'acqua in modo da ottenere una pastella senza grumi.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Salare ed aggiungere l'olio e la curcuma.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Versare sulla teglia da forno rivestita con carta da forno.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Distribuire il rosmarino ed i semi.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Cuocere in forno caldo a 200° per 10-12 minuti, fin quando non si sia dorata.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Tagliare a pezzetti e servire calda.</span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-62418612919553700412017-01-31T12:38:00.001+01:002017-02-06T16:08:57.501+01:00Cavoletti di bruxelles gratinati al curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmjPMMGUFuDuX6N-TJPyVhTmxtmEda6S9BqdCtyaOut55LR8eNlJWHHNuFMM_3CD5M5uBDVRLjWh-lpXSeXCf7X0rnW1BmNJti_gci9IFkgkzX8nMaUfKixB21IQF_q6KQXar8Bkxzjg/s1600/DSC06312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmjPMMGUFuDuX6N-TJPyVhTmxtmEda6S9BqdCtyaOut55LR8eNlJWHHNuFMM_3CD5M5uBDVRLjWh-lpXSeXCf7X0rnW1BmNJti_gci9IFkgkzX8nMaUfKixB21IQF_q6KQXar8Bkxzjg/s400/DSC06312.JPG" width="400" /></a></div>
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<h3 style="text-align: justify;">
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Un modo semplice per preparare un delizioso contorno portando a tavole piccole gemme tipiche della stagione invernale. Ricchi di proteine, fibre e vitamine, questi piccoli cavoli in miniatura sono considerati un alimento utile alla prevenzione dei tumori. Si prestano a svariate preparazioni semplici, questa è una di quelle :)</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 2 persone</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">350 gr. cavoletti di bruxelles</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">sale fino (rosa) q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">olio evo q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">curry q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PREPARAZIONE:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Pulire i cavoletti tagliando la base ed eliminando qualche fogliolina esterna.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Lavarli e cuocerli a vapore per 15 minuti.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versarli in una piccola pirofila e condirli con olio, sale e curry.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cuocere in forno preriscaldato e ventilato a 200° per 10 minuti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Servire.</span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-69960181141245396192017-01-25T15:29:00.003+01:002022-10-27T09:35:11.446+02:00Verza e zucca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VfWzcKAmpApjZimHl0IgDd0eqTvsPwWGkPjK64OFbXoUu0vO7C6sUi5gAfP5SL-k-QoDeTYEyj2m6ejTag88kyIPDUpxdGt6twTMyFUv8gzJhJsIxPWnQDGoHpzHYIbL8M_JdQg8AaE/s1600/DSC06279.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VfWzcKAmpApjZimHl0IgDd0eqTvsPwWGkPjK64OFbXoUu0vO7C6sUi5gAfP5SL-k-QoDeTYEyj2m6ejTag88kyIPDUpxdGt6twTMyFUv8gzJhJsIxPWnQDGoHpzHYIbL8M_JdQg8AaE/s400/DSC06279.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><em style="font-weight: normal;">Dopo un periodo di pausa dal blog eccomi di nuovo carica di entusiasmo e di nuove ricette che sperimento ogni giorno nella mia cucina :) E riprendo condividendo quella che ho preparato giusto ieri per cena; è piaciuta tanto e quindi merita di essere pubblicata :). Sana, nutriente e gustosa, con prodotti freschi e di stagione!</em></span></h3>
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<span style="font-size: large;">per 2-3 persone</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">INGREDIENTI:</span></div>
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<span style="font-family: "georgia"; font-size: large;">1/2 Kg cavolo verza (mezza verza)</span></div>
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<span style="font-family: "georgia"; font-size: large;">800 gr. zucca</span></div>
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<span style="font-family: "georgia"; font-size: large;">1/4 cipolla</span></div>
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<span style="font-family: "georgia"; font-size: large;">25 gr. pinoli</span></div>
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<span style="font-family: "georgia"; font-size: large;">3 cucchiai olio evo</span></div>
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<span style="font-family: "georgia"; font-size: large;">sale fino rosa q.b.</span></div>
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<span style="font-family: "georgia"; font-size: large;">peperoncino rosso piccante q.b.</span></div>
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<span style="font-family: "georgia"; font-size: large;">PROCEDIMENTO:</span></div>
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<span style="font-family: "georgia"; font-size: large;">Eliminare le foglie esterne della verza, tagliarla a listarelle e lavarla.</span></div>
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<span style="font-family: "georgia"; font-size: large;">Scottarla in acqua bollente per 8 minuti.</span></div><div align="justify"><span style="font-family: "georgia"; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd_BzR9I5nmafwSbvGv_3veFMoNgnK8OOWfZzIVKKT6X2Qc5u3RyBsJlCNBwu1XsmrhtsrL9xN-n2Q6zatQXIAvWxclLHWOAXZ1yyFzP5qo_GX_6Y8PHSMyE3itrYB9xsWuqVXJwzzpo/s1600/DSC06257.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd_BzR9I5nmafwSbvGv_3veFMoNgnK8OOWfZzIVKKT6X2Qc5u3RyBsJlCNBwu1XsmrhtsrL9xN-n2Q6zatQXIAvWxclLHWOAXZ1yyFzP5qo_GX_6Y8PHSMyE3itrYB9xsWuqVXJwzzpo/s400/DSC06257.JPG" width="400" /></a></div>
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<span style="font-family: "georgia"; font-size: large;">Scolarla.</span></div>
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<span style="font-family: "georgia"; font-size: large;">Fare rosolare la cipolla a pezzetti ed un po' di peperoncino rosso frantumato nell'olio.</span></div><div align="justify"><span style="font-family: "georgia"; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia"; font-size: large;">Eliminare la buccia della zucca e tagliarla a tocchetti.</span></div><div align="justify"><span style="font-family: "georgia"; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia"; font-size: large;">Versarla in padella insieme alla verza. Salare.</span></div><div align="justify"><span style="font-family: "georgia"; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia"; font-size: large;">Cuocere per una trentina di minuti su fiamma dolce con il coperchio.</span></div>
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<span style="font-family: "georgia"; font-size: large;">A metà cottura, se occorre, aggiungere una tazzina d'acqua.</span></div>
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<span style="font-family: "georgia"; font-size: large;">Tostare i pinoli in una padellina antiaderente per due minuti.</span></div><div align="justify"><span style="font-family: "georgia"; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia"; font-size: large;">A cottura quasi ultimata unirli alle verdure.</span></div><div align="justify"><span style="font-family: "georgia"; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia"; font-size: large;">Servire subito.</span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-8914972346377426192016-09-07T11:38:00.002+02:002017-01-31T12:39:41.992+01:00Conserva di pomodori<h3 style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMKXqDvdt9evgYl6QLidaJnhiIMVdTEhe3who74EWhQmzioN4eZmhjfOcIJI5QXpWuTdMrpsBGQyieagykEzV9NY-oxx9pOR4O1nZCEpI8_8TZeRE75kVHyyw3fL8rJJccfmpr5evJj8/s1600/DSC03920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMKXqDvdt9evgYl6QLidaJnhiIMVdTEhe3who74EWhQmzioN4eZmhjfOcIJI5QXpWuTdMrpsBGQyieagykEzV9NY-oxx9pOR4O1nZCEpI8_8TZeRE75kVHyyw3fL8rJJccfmpr5evJj8/s400/DSC03920.JPG" width="400" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;"><i>Buongiorno e buon rientro delle vacanze a tutti! Dopo un'estate allegra e rilassante la cucina di non solo pasticci riapre e lavora a pieno ritmo. Ho tante idee per preparare piatti golosi e sani quindi non mi resta che organizzarmi e metterle in pratica. Apro la nuova stagione di ricette con i consigli per preparare la conserva di pomodori. Il procedimento è un po' faticoso, anche perchè sarà inevitabile sporcare la cucina, ma è semplice. Grazie a questa conserva home made potremmo conservare il sapore dei pomodori freschi per tutto l'anno, evitando l'acquisto di passate confezionate sicuramente più costose e meno salutari.</i></span></span></span></span></span></h3>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span></i></span></span></span></h3>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">INGREDIENTI:</span></span></span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Pomodori <span style="font-family: "georgia" , "times new roman" , serif;">da sugo (io preferisco i San Marzano)</span></span></span></span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">sale fino (rosa) q.b.</span></span></span></span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">basilico q.b.</span></span></span></span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">PROCEDIMENTO: </span> </span></span></span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Eliminare i piccioli dai pomodori e lavarli accuratamente.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Sgocciolarli.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Tagliarli a metà e porli in una pentola capiente. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Lasciarli appassire su fuoco medio-basso girandoli ogni tanto.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Quando saranno disfatti passarli nella macchinetta elettrica o, in mancanza, nel passaverdure.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Eliminare la prima acqua che colerà sia dalla macchinetta che dal passaverdure.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Se si usa la macchinetta elettrica ripassare più volte lo scarto dei pomodori così da estrarre bene tutta la polpa.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Raccogliere la passata in una ciotola capiente, salarla e girare.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Mettere all'interno di ogni barattolo sterilizzato (lasciato bollire coperto d'acqua per una mezz'ora e poi lasciato asciugare sfruttando l'evaporazione dovuta al calore) una foglia di basilico ben lavata ed asciugata.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Versare la passata di pomodori ancora bollente non riempiendo il barattolo fino all'orlo. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Posizionare i barattoli in una grande pentola sistemando sul fondo e tra i barattoli dei canovacci. Questo per impedire che in cottura i barattoli, urtandosi, si rompano.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Ricoprire tutto con l'acqua e cuocere calcolando 40 minuti dal bollo. Poi lasciarli raffreddare nella stessa acqua di cottura (io bollo la sera e lascio raffreddare tutta la notte).</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Asciugare e riporre i barattoli in dispensa.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Si conservano per un anno. </span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> <div class="separator" style="clear: both; text-align: center;">
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><i> </i></span></span></span></h3>
Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-75439811430524819642016-07-19T12:48:00.003+02:002016-09-07T11:38:42.780+02:00Olive condite<h3 style="text-align: justify;">
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<span style="font-size: x-large;"><i><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">Buongiorno! Oggi propongo un'idea sfiziosa e facilissima per preparare un antipastino estivo. Ideale anche per accompagnare un aperitivo. </span></span></i></span></h3>
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<i><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"> </span></span></span></i></h3>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">INGREDIENTI:</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">200 gr. olive in salamoia</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">2 cucchiai di olio evo</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">1 cucchiaino raso di origano </span></span></span><i><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"> </span></span></span></i></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">1/2 spicchio d'aglio</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">qualche pezzetto di peperoncino rosso piccante</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">PROCEDIMENTO:</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Sciacquare le olive sotto l'acqua corrente.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Sgocciolarle bene e versarle in una terrina.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"> </span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Condirle con l'olio, l'origano, l'aglio a fettine e un po' di peperoncino a pezzetti piccoli.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Lasciarle insaporire in frigo alcune ore, anche un giorno intero, coperte con la pellicola. Girare ogni tanto.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Servire. </span></span></span></div>
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<span style="font-weight: normal;"></span><i><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></span></i></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-30535905683786834002016-07-15T10:53:00.001+02:002016-07-19T12:49:05.944+02:00Polpette di ceci, patate e semi<h3 style="text-align: justify;">
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<span style="font-size: x-large;"><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>In questi giorni il caldo si è attenuato, si respira, anzi a momenti fa anche un po' freschetto. E la mia voglia di cucinare è tornata :) Così ieri ho dato spazio alla fantasia ed ho preparato una cenetta saporita e sfiziosa. Polpette con ceci, patate e semi vari. A casa sono state molto apprezzate quindi condivido con voi questa ricetta originale e salutare. Consiglio di abbinarle ad una fresca insalata di pomodori. </i></span></span></span></h3>
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<span style="font-size: x-large;"><i><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">per 4 persone</span></span></i></span></h3>
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<span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i> </i></span></span></span></h3>
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<span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">INGREDIENTI:</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i></i></span></span></span><br /></div>
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<span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i></i></span></span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">500 gr. patate bio</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">230 gr. ceci lessati</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">10 gr. amido di mais</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">15 gr. semi di zucca</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">10 gr. semi di girasole</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">5 gr. semi di sesamo + q.b. per la panatura</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">4 - 5 cucchiai di pangrattato + q.b. per la panatura</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">sale fino (rosa) q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">un filo di olio evo </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Lavare, pelare e lessare le patate in abbondante acqua per una mezz'ora o comunque finchè non risulteranno morbide.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Sgocciolare bene i ceci.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Versali in un robot da cucina insieme alle patate, ai vari tipi di semi ed all'amido di mais. Salare.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Dare una frullata.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Versare il composto in una terrina ed aggiungere pangrattato quanto basta perchè l'impasto diventi lavorabile. Io ne ho usati 4 -5 cucchiai.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPrbNWDxF92PSV4v6qrBiuaLV86QE8f5VM6qkPP8Yf2zoJJ7g5qRUeV8xIRgmI-RWrOtlhU5BF8dvvMGfTKUQrq_jUcekBwrU0O7bAaQZ0StRHG3wZKLLyY02ooE1mcrysBVaj_wHVKc/s1600/DSC06171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPrbNWDxF92PSV4v6qrBiuaLV86QE8f5VM6qkPP8Yf2zoJJ7g5qRUeV8xIRgmI-RWrOtlhU5BF8dvvMGfTKUQrq_jUcekBwrU0O7bAaQZ0StRHG3wZKLLyY02ooE1mcrysBVaj_wHVKc/s400/DSC06171.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">In un piatto versare del pangrattato e dei semi di sesamo.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Dare la forma alle polpette e rotolarle nel mix.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhfEhkjZ0FDkWHoj85kVB-80GPL26HQi_Jw6mHQUTHlqm1cvrmxZAs7JVTxS-Urzndk4IcQsA-2wffpHfjlWSsNfM50xfa0wUE9tM2H2lFNYGbHMKpbHK-aAr78s_jXnginDWrNZIoXE/s1600/DSC06172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhfEhkjZ0FDkWHoj85kVB-80GPL26HQi_Jw6mHQUTHlqm1cvrmxZAs7JVTxS-Urzndk4IcQsA-2wffpHfjlWSsNfM50xfa0wUE9tM2H2lFNYGbHMKpbHK-aAr78s_jXnginDWrNZIoXE/s400/DSC06172.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Disporle sulla teglia rivestita con carta da forno e irrorare con un filino d'olio evo.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Cuocere a 200° per 20 minuti.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">In alternativa le polpette possono essere cotte in padella unta con un po' d'olio.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Lasciare leggermente intiepidire e servire.</span></span></div>
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<span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i> </i></span></span></span></div>
Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-876727151808292382016-07-12T10:01:00.001+02:002016-07-15T10:53:55.855+02:00Cucchiaini di sfoglia con salse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFrl4Zzd6z4rZ-9xMEOdQv7e_82EFRRAnN7GU6DvyaYtGZjA4IHAM4s705ViwRJVYj5gTx4IeSUyBfAz8Gr_FRDjiRdi4gEMKhGJM8i2WjaoXNwbOE0b2Zdsl3VN8ETo4e72kmI5GVdE/s1600/DSC06113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFrl4Zzd6z4rZ-9xMEOdQv7e_82EFRRAnN7GU6DvyaYtGZjA4IHAM4s705ViwRJVYj5gTx4IeSUyBfAz8Gr_FRDjiRdi4gEMKhGJM8i2WjaoXNwbOE0b2Zdsl3VN8ETo4e72kmI5GVdE/s400/DSC06113.JPG" width="400" /></a></div>
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<span style="font-size: x-large;"><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Spesso nei week end ci riuniamo tra amici e, per non gravare sui padroni di casa, ci accordiamo in modo che ognuno porti qualcosa per il buffet in piedi. Così nessuno ha il peso di organizzare un'intera cena e sulla tavola ci sono sempre piatti carini e curati. Proprio per l'ultimo incontro, organizzato per vedere insieme una partita di calcio, io ho portato un paio di antipasti tra cui questi cucchaini di sfoglia insaporiti da una crema di melananze home made e il capuliato siciliano, una salsa piccante a base di pomodori secchi. Sono buoni, sfiziosi e molto coreografici. Per preparali non occorre uno stampino particolare, la forma è data da un classico cucchiaino da cucina.</i></span></span></span></h3>
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<span style="font-size: x-large;"><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>per 20 cucchiaini </i></span></span></span></h3>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">INGREDIENTI:</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">un rotolo di pasta sfoglia 100% vegetale</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">per la salsa di melanzane:</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">400 gr. melanzane</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">2 cucchiai olio evo</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">3 cucchiai acqua</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">sale fino (rosa) q.b.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">qualche foglia di basilico</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">uno spicchietto d'aglio</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">il capulato siciliano è acquistabile <a href="https://shop.italiaamicamia.com/index.php?l=it&dacercare=filtrocat&idn=1&search.x=0&search.y=0&product_find=capuliato">qui</a></span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">PROCEDIMENTO:</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Lavare e tagliare le melanzane a dadini.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Metterle in padella con tre cucchiai di acqua e due di olio. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOtZJJW52HeC9cEAXH-hAeU8AQNM5vMpUmYVFyDuUm98xgYBgfa3aHJNpYUZtgbykmgenwlqht9s0cDGnrGwxm8Ty522oJDDot1UyenwRFdGcI-83crcNDwNWr4G6DoAQkqsBWpj2o9k/s1600/DSC06095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOtZJJW52HeC9cEAXH-hAeU8AQNM5vMpUmYVFyDuUm98xgYBgfa3aHJNpYUZtgbykmgenwlqht9s0cDGnrGwxm8Ty522oJDDot1UyenwRFdGcI-83crcNDwNWr4G6DoAQkqsBWpj2o9k/s400/DSC06095.JPG" width="400" /></a></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Salare e cuocere con il coperchio una mezz'ora.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Nel frattempo poggiando un cucchiaino sulla pasta sfoglia, ricavare una ventina di forme tagliando, con un coltellino a lama liscia, lungo i contorni.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBUONnmXJxNbaSII1eS47Rh7CHOBVY26STmze7EwjwaDK6rNiKCmpo4NTjfr3-t3VvBprcYg1tHpsryBXoy-ziY_JoSUjihIASjbl-aeAxIkTDEJxkGr9CN1XQYso9Opllab0yJpit6U/s1600/DSC06096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBUONnmXJxNbaSII1eS47Rh7CHOBVY26STmze7EwjwaDK6rNiKCmpo4NTjfr3-t3VvBprcYg1tHpsryBXoy-ziY_JoSUjihIASjbl-aeAxIkTDEJxkGr9CN1XQYso9Opllab0yJpit6U/s400/DSC06096.JPG" width="400" /></a></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Sistemare i cucchiaini sulla carta da forno senza farli toccare.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Spennellarli con un po' d'olio.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJqogv-HCsl992YgI8YZZEFFJPmqr57VPOIU4-_yAqm-Uv-s9dFhQbEUAYnE55IehMgbbYhTjT5ocCepd856bD8LairodoNczzu4JxQcPQ6LHvXXS1OlFq9vADRUXZRPPerkVaDbvAOc/s1600/DSC06099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJqogv-HCsl992YgI8YZZEFFJPmqr57VPOIU4-_yAqm-Uv-s9dFhQbEUAYnE55IehMgbbYhTjT5ocCepd856bD8LairodoNczzu4JxQcPQ6LHvXXS1OlFq9vADRUXZRPPerkVaDbvAOc/s400/DSC06099.JPG" width="400" /></a></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Infornare a 180° per circa 10 minuti, fin quando non diventeranno dorati.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Una volta pronte le melanzane versarle in un robot da cucina insieme al basilico e l'aglio. </span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Tritarle </span></span></span><span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">fino a farle diventare una crema. Aggiustare eventualmente di sale.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Con una sac a poche guarnire i cucchiaini, alcuni con la crema di melanzane ed altri con il capuliato siciliano.</span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Servire. </span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><i> Questa ricetta è stata realizzata anche grazie al contributo di <a href="http://italiaamicamia.com/it/benvenuti.html">Italia Amica Mia</a></i></span></span></span></h3>
Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-25376510175085268012016-07-11T15:34:00.002+02:002016-07-12T10:02:13.253+02:00Polpette di patate e carote<div style="text-align: justify;">
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8w6ZTDTa88AdTMaTPdtGygSYXC9JFvUQWwsvCr1z18jR6tTxGhvggS7hI3FqdHYHv31UIiDLYmd5Zg9iGYqzp1ZH9FuSR9T9PnIILIegOlmOw-EuCxaQUNZ7ce3Ruw_mmHCDuwBdm54/s1600/DSC06147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8w6ZTDTa88AdTMaTPdtGygSYXC9JFvUQWwsvCr1z18jR6tTxGhvggS7hI3FqdHYHv31UIiDLYmd5Zg9iGYqzp1ZH9FuSR9T9PnIILIegOlmOw-EuCxaQUNZ7ce3Ruw_mmHCDuwBdm54/s400/DSC06147.JPG" width="400" /></a></i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Il caldo forte di questi giorni mi sta tenendo abbastanza lontana dai fornelli. Tra una fresella con i pomodori ed un cocomero però ogni tanto mi viene voglia di preparare qualcosa di sfizioso, e proprio in uno di questi attimi di ritorno di passione per la cucina sono nate queste sfiziose polpette di carote e patate. Buone e semplici da preparare. Io ho preferito la cottura in padella appena unta ma se siete coraggiosi potete cuocerle in forno a 180° per una ventina di minuti.</i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>per 4 persone</i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">INGREDIENTI:</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i> </i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">500 gr. patate bio</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">300 gr. carote bio</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">4 cucchiai pangfrattato</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">sale fino (rosa) q.b.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">un pizzico di curcuma grattugiata</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">un pizzico di noce moscata grattugiata</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">un pizzico di curry </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">PROCEDIMENTO:</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Pelare le patate e lessarle per 35 - 40 minuti, finchè non diventeranno morbide.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgjmErs0cKZRysGCdZquZ7Tj75z-LKiJtsAfGb3GTLhe-_JqgCu-NdIM2RfrXel_Czc1dLKgxEUGsZRe5UHBXUBdcK0bARL-2AGUttih_zAYCz0WoH-D2Dbmc617baqwFw6ZjpCA72QQ/s1600/DSC06134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgjmErs0cKZRysGCdZquZ7Tj75z-LKiJtsAfGb3GTLhe-_JqgCu-NdIM2RfrXel_Czc1dLKgxEUGsZRe5UHBXUBdcK0bARL-2AGUttih_zAYCz0WoH-D2Dbmc617baqwFw6ZjpCA72QQ/s400/DSC06134.JPG" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Pelare le carote e grattugiarle.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWbZYrgfMAuF_WaxggnUgdOoNVL7BISuKdPW2MAq9M_LwQG7T3JcUUzI-S0yknPWWV1WTm5k8FeBtiMFFaGkiPVuzWSA-skkJnXdqLtKeZXJ92x35x2k87g92Adn8p48gpSTSIQ7xi8o/s1600/DSC06137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWbZYrgfMAuF_WaxggnUgdOoNVL7BISuKdPW2MAq9M_LwQG7T3JcUUzI-S0yknPWWV1WTm5k8FeBtiMFFaGkiPVuzWSA-skkJnXdqLtKeZXJ92x35x2k87g92Adn8p48gpSTSIQ7xi8o/s400/DSC06137.JPG" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Schiacciare le patate con una forchetta.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXniC9Rg-1Qlji08SkJU7SYnyeQDcddhXtZahioaEYVXF8tYIb_-MoCYaj89_3UrFsIcvYAJwDnRYaq3I0LTcvnzlJyeHPzEG1jKi8TLcugv61zykrGhRLVXQaPEWbZWK6LnJoytvfX8M/s1600/DSC06135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXniC9Rg-1Qlji08SkJU7SYnyeQDcddhXtZahioaEYVXF8tYIb_-MoCYaj89_3UrFsIcvYAJwDnRYaq3I0LTcvnzlJyeHPzEG1jKi8TLcugv61zykrGhRLVXQaPEWbZWK6LnJoytvfX8M/s400/DSC06135.JPG" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Unirle alle carote ed aggiungere sale, noce moscata, curry e curcuma.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQs4w4On2Hr7zAgDei31csl8kAvoM1L7L3gxnozm846FRjGgluASMgW_inMFlGw6EAK7y3ACDCha2NmB-kNFO0dajRP0-L7JISD9v-devzisfMLrIM8JoKb768_KfKRjcNQQHycIUgYK4/s1600/DSC06138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQs4w4On2Hr7zAgDei31csl8kAvoM1L7L3gxnozm846FRjGgluASMgW_inMFlGw6EAK7y3ACDCha2NmB-kNFO0dajRP0-L7JISD9v-devzisfMLrIM8JoKb768_KfKRjcNQQHycIUgYK4/s400/DSC06138.JPG" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"> Infine aggiungere il pangrattato.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Dare la forma alle polpette e cuocerle in una padella unta su entrambi i lati.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Servire.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9BzbyqNQ09AlK1r_oJl2BqK21lxGPfTaJX7fYKxKpEW27-08ukGrzU6bfHrceiWArMJsiQGtWgAkW1VKgPGdhMEYTCs4V3hSQCM5FP-pykn00jPuX3fmfkbgw7OsTOHCBLloinQivzs/s1600/DSC06147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9BzbyqNQ09AlK1r_oJl2BqK21lxGPfTaJX7fYKxKpEW27-08ukGrzU6bfHrceiWArMJsiQGtWgAkW1VKgPGdhMEYTCs4V3hSQCM5FP-pykn00jPuX3fmfkbgw7OsTOHCBLloinQivzs/s640/DSC06147.JPG" width="640" /></a></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-44776719204463723942016-07-07T13:00:00.000+02:002016-07-11T15:35:05.649+02:00Smoothie alla pesca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDZ4FkpLnbgBflppVFJyKMefEPLuuVhcRBw9_lmx39E6aZmCviLOjs_jH95aRXRBJqpmFBHdfidS546eDBqtxlvX0pf-e4rnpvG_x3W_AJxP6vYNT4drumqwo42OCWVrR-WHvsQlRWbU/s1600/DSC06131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDZ4FkpLnbgBflppVFJyKMefEPLuuVhcRBw9_lmx39E6aZmCviLOjs_jH95aRXRBJqpmFBHdfidS546eDBqtxlvX0pf-e4rnpvG_x3W_AJxP6vYNT4drumqwo42OCWVrR-WHvsQlRWbU/s400/DSC06131.JPG" width="400" /></a></div>
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<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Gli smoothie sono bevande colorate, fresche e dissetanti che si preparano con frutta o con verdura. In qualche ricetta, come questa che propongo, oltre a frutta e ghiaccio, è prevista l'aggiunta di yogurt per rendere la bevanda più cremosa. Gli smoothie sono buonissimi, ricchi di vitamine ed energizzanti. E hanno il sapore dell'estate :)</span></i></h3>
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<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">per uno smoothie</span></i></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">INGREDIENTI:</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">100 gr. di pezzetti di pesca bio (1 pesca)</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cucchiaino zucchero canna integrale (facoltativo)</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">50 ml yogurt bianco di soia bio</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 cubetti di ghiaccio</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lavare, pelare e tagliare la pesca a pezzetti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versare tutti gli ingredienti in un frullatore.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Frullare alla massima velocità </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">per alcuni secondi, fino ad ottenere un composto cremoso</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versare nel bicchiere e servire.</span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-14986930781159268322016-07-01T10:34:00.001+02:002016-07-07T13:00:56.964+02:00Riso con pesto di semi di zucca e pomodorini gratinati<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5AYGCJFWAW1nocaCGpnoPiwRUOB_-86HoNCkS4QXsD2mTDtCAP2PIt1iiFsyxHxMg9A677337NmNJTCSRR4dudP2oGhTEIw5rm0LxDtwtIpXirUkRQ8aU0i9X59_5giqOXkETZZXZ0M/s1600/DSC06088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5AYGCJFWAW1nocaCGpnoPiwRUOB_-86HoNCkS4QXsD2mTDtCAP2PIt1iiFsyxHxMg9A677337NmNJTCSRR4dudP2oGhTEIw5rm0LxDtwtIpXirUkRQ8aU0i9X59_5giqOXkETZZXZ0M/s400/DSC06088.JPG" width="400" /></a></div>
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<h3 style="text-align: justify;">
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno! Ieri ho pubblicato la ricetta di un pesto che mi ha conquistata, quello a base di semi di zucca. Oggi propongo un primo piatto originale, semplicissimo da realizzare, che lo vede abbinato a pomodorini gratinati in forno. A casa è andato a ruba. Credo proprio che lo riproporrò alla prossima cena con amici :)</i></h3>
<div style="text-align: right;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 4 persone</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">320 gr. riso (io ho usato riso vialone nano semi-integrale Le Colombare acquistabile <a href="https://shop.italiaamicamia.com/prodotti-it/Mangiare/Legumi,-cereali-e-derivati/riso,-cereali-e-derivati.shtml">qui</a>)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">per il pesto:</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">60 gr. semi di zucca</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5 gr. foglie di basilico</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5 gr. foglie di menta</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">80 ml olio evo</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">uno spicchio d'aglio</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">sale fino (rosa) q.b.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">300 gr. pomodorini</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">pangrattato o panatura di mais q.b.</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">olio evo q.b.</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">sale fino (rosa) q.b.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">PROCEDIMENTO:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preparare il pesto tostando i semi di zucca in una padella antiaderente per 5 minuti.</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Frullare tutti gli ingredienti in un robot da cucina versando l'olio a filo.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lessare il riso in abbondante acqua salata.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKK06Eube-bdYC6OvTPqqyLwipqofB-DhivWu4mzxq7oAHt7EsuszspfLYuztqgvwVNoVVd3E4HpEhULvFbLyrdDwkWM57iyvyaqhJRj4ANM_O7NR_fGxu3y-4SXGCp97CaIdQkX0l7kY/s1600/DSC06073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKK06Eube-bdYC6OvTPqqyLwipqofB-DhivWu4mzxq7oAHt7EsuszspfLYuztqgvwVNoVVd3E4HpEhULvFbLyrdDwkWM57iyvyaqhJRj4ANM_O7NR_fGxu3y-4SXGCp97CaIdQkX0l7kY/s400/DSC06073.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lavare e tagliare i pomodorini a metà.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Disporli sulla placca rivestita di carta da forno. </span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cospargere di pangrattato o panatura di mais. Irrorare con un filo d'olio e salare.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphYuniKcmv2dbctY6ATrgll46enw__dDV0pawM2scBqXkcPqGJ-QZmIT7RsnyNxIJbv04FO7U5mf1Ouc3QsnhezVIv8PJE3Kv4ToDTtKDTnmZUbTHF3DDnjjawwFld1jnm6YC0SsSNIw/s1600/DSC06074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphYuniKcmv2dbctY6ATrgll46enw__dDV0pawM2scBqXkcPqGJ-QZmIT7RsnyNxIJbv04FO7U5mf1Ouc3QsnhezVIv8PJE3Kv4ToDTtKDTnmZUbTHF3DDnjjawwFld1jnm6YC0SsSNIw/s400/DSC06074.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cuocere in forno caldo ventilato a 200° per 10 minuti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Condire il riso con il pesto.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgESPmFrx80zMz8JVuPcGjhPQ8Tm5mKHYg8sHpx6m_3Zhcb8n4Lh-A3z_iNskfqhcXBJY9hl0VV_NjBZ2mHbC6bZrYeSorcvVf0_1X61jNaHmK9mskE_N352U1ONVs4UZysrBrlNx83E/s1600/DSC06075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgESPmFrx80zMz8JVuPcGjhPQ8Tm5mKHYg8sHpx6m_3Zhcb8n4Lh-A3z_iNskfqhcXBJY9hl0VV_NjBZ2mHbC6bZrYeSorcvVf0_1X61jNaHmK9mskE_N352U1ONVs4UZysrBrlNx83E/s400/DSC06075.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Aggiungere i pomodorini gratinati.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBm7aX0v8IiPWoamJgqqCGdpoYBInRPJ0geBofMaePjUx62gFQB3RaAW3A0fr08yABNxD5Lw32Nr8Ciqe_kcKsky6SfXSXvyabLgC-fV_h_Gd6btEOEbqTtr9O14zXoHVNkWkLlFz_B0/s1600/DSC06077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBm7aX0v8IiPWoamJgqqCGdpoYBInRPJ0geBofMaePjUx62gFQB3RaAW3A0fr08yABNxD5Lw32Nr8Ciqe_kcKsky6SfXSXvyabLgC-fV_h_Gd6btEOEbqTtr9O14zXoHVNkWkLlFz_B0/s400/DSC06077.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Servire.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Il pesto di semi di zucca può essere sostituito con il classico pesto di basilico.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Questa ricetta è stata realizzata grazie al </span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">contributo di <a href="http://www.italiaamicamia.it/">Italia Amica Mia</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-12443070453892229352016-06-30T13:22:00.002+02:002016-07-01T10:34:54.577+02:00Pesto di semi di zucca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzY6K7wnjefk0_ydvzb_01X05bloksWB30c1K3HsQ0DUMzpUwVL5pO0cdnKGFgly6jyu8cdwMYQL54aHR6Xw8RCElF9mRfPitM8RVI9Ys1dtZoNhlJDVWlkRyxM6BAqPVlb0CISNxmHXs/s1600/DSC06072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzY6K7wnjefk0_ydvzb_01X05bloksWB30c1K3HsQ0DUMzpUwVL5pO0cdnKGFgly6jyu8cdwMYQL54aHR6Xw8RCElF9mRfPitM8RVI9Ys1dtZoNhlJDVWlkRyxM6BAqPVlb0CISNxmHXs/s400/DSC06072.JPG" width="400" /></a></div>
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<h3 style="text-align: justify;">
<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Buongiorno! Oggi propongo un pesto originale che mi è piaciuto tantissimo!! Ne ho sperimentati diversi tipi... di basilico, di avocado, di lupini ma questo con i semi di zucca mi ha stupito, non mi aspettavo fosse così buono. Ottimo per condire la pasta ma anche spalmato sui crostini!</span></i></h3>
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<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">per 150 gr. di pesto</span></i></h3>
<h3 style="text-align: right;">
<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">per 4 persone</span></i></h3>
<h3 style="text-align: right;">
<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i></h3>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">INGREDIENTI:</span></span></div>
<div style="text-align: justify;">
<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">60 gr. semi di zucca</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5 gr. foglie di menta</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5 gr. foglie di basilico</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 spicchio d'aglio</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">un pizzico di sale fino (rosa)</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">80 ml olio evo</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">PROCEDIMENTO:</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Tostare i semi di zucca in una padella antiaderente per 5 minuti.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versare i semi in un robot da cucina insieme alla menta, al basilico, allo spicchio d'aglio ed al sale.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Frullare e versare l'olio a filo.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Il pesto di semi di zucca è pronto!</span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-48532279345336214752016-06-28T09:30:00.001+02:002016-06-30T13:22:44.423+02:00Barrette gelato allo yogurt di soia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyImXxPpsEp18v9cSaX1jtf8RmJJWEoeRHaoA1dAgVEWUvDrl2FqNx0fAA1ihEsiMoozaRSWG56OgUt5rMy3kqRb6aPfihzj68O-dQHcA6wHCE0iHeDRFIqmronUsgjaBvryUvt0EOd8/s1600/DSC06063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyImXxPpsEp18v9cSaX1jtf8RmJJWEoeRHaoA1dAgVEWUvDrl2FqNx0fAA1ihEsiMoozaRSWG56OgUt5rMy3kqRb6aPfihzj68O-dQHcA6wHCE0iHeDRFIqmronUsgjaBvryUvt0EOd8/s400/DSC06063.JPG" width="400" /></a></div>
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<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno! La ricetta di oggi è dedicata a chi, nonostante sia a dieta, non rinuncia ad un fine pasto o ad una merenda dolce. Le barrette allo yogurt sono fresche, light e senza glutine. Prepararle è semplicissimo. Io ho insaporito lo yogurt di soia con dei riccioli di cioccolato fondente e del riso soffiato ma possono essere sostituiti ad esempio con della frutta.</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 6 barrette</i></span></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>pirofila 20 x 13</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">2 vasetti yogurt di soia bio</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">30 gr. cioccolato fondente</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">20 gr. riso soffiato</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un cucchiaio di miele</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Addolcire lo yogurt mescolandolo con un cucchiaio di miele.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Tagliare il cioccolato con un pelapatate in modo da formare i riccioli. Aggiungere allo yogurt.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Unire anche il riso soffiato. Dare una mescolata e versare il tutto nella pirofila rivestita con carta da forno.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Mettere in freezer per circa tre ore o comunque fino ad indurimento.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Con un coltello a lama liscia tagliare sei barrette.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Servire.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i> </i></span></span></h3>
Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-33553249792349231962016-06-27T15:27:00.001+02:002016-06-28T09:30:23.750+02:00Zucchine al pomodorino in padella<div class="separator" style="clear: both; text-align: center;">
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<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno e buon inizio settimana! La proposta di oggi è di un contorno di stagione semplicissimo da preparare e molto saporito. Pronto in una ventina di minuti. A me questo piatto piace preparato con le zucchine a rondelle molto sottili ma de gustibus... quindi tagliatele come più gradite :)</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 4 persone</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">600 gr. zucchine bio</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">2 cucchiai olio evo</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">5 pomodorini</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">1/2 cipolla</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">una spruzzata di vino bianco</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">sale fino (rosa) q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Lavare, spuntare e tagliare le zucchine a rondelle sottili.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">In padella versare due cucchiai di olio ed uno di acqua.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Aggiungere le zucchine e la cipolla a pezzetti.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Cuocere 10 minuti con il coperchio.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Poi togliere il coperchio, unire i pomodorini tagliati a metà e salare.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cuocere altri 5 minuti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Sfumare con una spruzzata di vino, ultimi 5 minuti di cottura e le zucchine al pomodorino in padella sono pronte :)</span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-71142620899193464552016-06-25T12:23:00.001+02:002016-06-27T15:28:01.232+02:00Pancake vegan al limone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnYSOfhn7sRvo6VgT0iqSVetayNoszqfHBakQUL7bsuvI7Sh3Avecxp03RFa_z7jAwSWcwEytym7QZoSTA6ojXnEqxJdstn8jc1YIXKjs7RDu5gEh5ZWKW4LEXTGql7pergf1QJafzXg/s1600/DSC06028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnYSOfhn7sRvo6VgT0iqSVetayNoszqfHBakQUL7bsuvI7Sh3Avecxp03RFa_z7jAwSWcwEytym7QZoSTA6ojXnEqxJdstn8jc1YIXKjs7RDu5gEh5ZWKW4LEXTGql7pergf1QJafzXg/s400/DSC06028.JPG" width="400" /></a></div>
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<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno! Dopo qualche giorno di assenza dal blog per ferie (sono stata in Calabria anche se il tempo non è stato un granchè) eccomi con una nuova ricetta dolce buonissima. E' raro che pubblico una ricetta di sabato ma oggi è un giorno speciale. La mia <a href="https://www.facebook.com/solopasticcivegetariani/">pagina Facebook "Non solo pasticci - Ricette vegetariane e vegane"</a> compie un anno e non potevo non festeggiare. Quindi stamattina ho preparato un dolce per la colazione ed ho acceso una candelina per augurare a questa pagina, che mi sta dando tante soddisfazioni perchè seguita da tante persone carine, un prosieguo ricco di ricette ma anche di opportunità per conoscere chi è attento all'alimentazione senza rinunciare al gusto :) Tornando alla ricetta, questi pancake sono strabuoni, vegan e light. Si preparano con pochi ingredienti ed in pochi minuti. Consiglio di abbinarli al succo di amarene.</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 6 pancake</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">150 gr. farina integrale bio</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">70 gr. zucchero di canna integrale bio</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">80 ml acqua</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">80 ml succo di limone</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">1 cucchiaino olio evo</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un pizzico di bicarbonato</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Unire farina, zucchero e bicarbonato.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Aggiungere acqua, succo di limone e olio.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Mescolare bene per evitare la formazione di grumi.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versare in una padellina leggermente unta qualche cucchiaio di impasto.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Fare cuocere i pancake su entrambi i lati.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Servire con sciroppo di amarene.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-35335362783652518472016-06-16T09:49:00.001+02:002016-06-25T12:23:20.381+02:00Mousse di melanzane arrostite<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig07HOK7LrPHzpC-eeKHCKW87p0cq6SYD6a1MC-YE6QPD19LsfH1knkvDdzgpVz3wibmZ3DKZz7z_J3xHNlX1gUjVm4lYIRz1-esPkKL0OMNMYh5zlQjnAn-2yPyZODQEFwtIN6xqTIo4/s1600/DSC05992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig07HOK7LrPHzpC-eeKHCKW87p0cq6SYD6a1MC-YE6QPD19LsfH1knkvDdzgpVz3wibmZ3DKZz7z_J3xHNlX1gUjVm4lYIRz1-esPkKL0OMNMYh5zlQjnAn-2yPyZODQEFwtIN6xqTIo4/s400/DSC05992.JPG" width="400" /></a></div>
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<h3 style="text-align: justify;">
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno! La ricetta di oggi è di una mousse preparata con pochissimi ingredienti che esalta molto il sapore della melanzana. Non è velocissima da preparare perchè per arrostire le melanzane occorre un po' di tempo ma non richiede lavoro quindi è molto semplice da realizzare. Un consiglio che do è di raddoppiare le dosi. Per me era un esperimento e quindi ho grigliato una sola melanzana ma ne viene un po' pochina, giusto per due persone. La prossima volta raddoppio. Questa mousse è da spalmare su crostini o crackers per un ottimo antipasto o aperitivo estivo.</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 2 persone</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">300 gr. melanzana</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">4 - 5 foglie di basilico</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un cucchiaino olio evo</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un pizzico di sale fino (rosa)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Arrostire la melanzana facendola abbrustolire su tutti i lati ( ci vuole un po' di tempo ma non ha bisogno di un controllo costante).</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Una volta ammorbidita tagliarla a metà ed estrarre la polpa con un cucchiaino.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Versare la polpa in un mixer ed aggiungere il basilico, l'olio ed il sale.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">La mousse è pronta per essere servita :)</span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-63951603791114020952016-06-14T10:43:00.003+02:002016-06-16T09:49:42.798+02:00Patate al pomodoro in padella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-Jp3QcQsUzI8ZZQzHsSdwn0urEmeBO_iUasj9XB-rn3MQSYgn0Qf2_86tGbHdlozhEeuTtTeZhk9ZNOtt9_K69V2BebjizSNDsfrTWqyK_Jx-v7vEFnZ4ZY_s6XXnpsIYDfgTtrCnnc/s1600/DSC05974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-Jp3QcQsUzI8ZZQzHsSdwn0urEmeBO_iUasj9XB-rn3MQSYgn0Qf2_86tGbHdlozhEeuTtTeZhk9ZNOtt9_K69V2BebjizSNDsfrTWqyK_Jx-v7vEFnZ4ZY_s6XXnpsIYDfgTtrCnnc/s400/DSC05974.JPG" width="400" /></a></div>
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<h3 style="text-align: justify;">
<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Buongiorno! Oggi la ricetta per preparare un contorno buonissimo. Un modo nuovo per servire delle gustose patate insaporite con il sugo. La preparazione è semplicissima e anche abbastanza veloce.</span></i></h3>
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<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">per 4 persone</span></i></div>
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<i style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">INGREDIENTI:</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">800 gr. patate</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">400 gr. passata di pomodoro bio</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 cucchiai olio evo</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">sale fino (rosa) q.b.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">origano q.b.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">PROCEDIMENTO:</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Portare una pentola d'acqua ad ebollizione.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pelare e tagliare le patate a rondelle.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Tuffarle nell'acqua bollente e cuocerle per circa 8 minuti. Le fette dovranno ammorbidirsi ma non tanto da rompersi.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">A parte in un pentolino cuocere il sugo con un po' d'olio e salare.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Scolare le patate.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In padella versare un mestolo di sugo.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Alternare strati di patate e sugo salando gli strati di patate.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Chiudere con il sugo e profumare con l'origano.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cuocere le patate nel sugo per 10 minuti, 5 con il coperchio e 5 senza.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Servire.</span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-59431884044685513882016-06-10T11:37:00.002+02:002016-06-14T10:44:14.685+02:00Ciambella vegan con confettura nell'impasto<div class="separator" style="clear: both; text-align: center;">
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<h3 style="text-align: justify;">
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Ora che è finita la scuola e i mie figli si svegliano più tardi ho il tempo a volte di far trovare loro per colazione una torta morbida appena sfornata. E questa ciambella vegan con confettura nell'impasto è stata proprio una preparazione di qualche mattina fa. E' supersoffice e golosa e si prepara senza pesare gli ingredienti. L'unità di misura è il vasetto di yogurt di soia ed occorrono davvero pochissimi minuti di preparazione. Una mezz'ora di forno e la torta è pronta. </i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>stampo per ciambella a cerniera cm 22 </i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un vasetto di yogurt di soia</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">due vasetti di zucchero integrale di canna</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">1 vasetto di olio di semi + q.b. per lo stampo</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">un vasetto di confettura del gusto preferito (io di frutti di bosco)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">3 vasetti colmi di farina integrale bio + q.b. per lo stampo</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">1/2 vasetto di acqua</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">una bustina di lievito per dolci bio</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In una ciotola versare il vasetto di yogurt, lo zucchero, l'acqua e l'olio di semi.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Amalgamare e versare la confettura, la farina ed il lievito.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Mescolare bene il composto.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versarlo nello stampo unto e infarinato.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cuocere a 180° per 30 minuti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lasciare raffreddare, sformare e servire.</span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-10752239483662162032016-06-08T10:39:00.001+02:002016-06-10T11:38:10.750+02:00Biscotti integrali alle mandorle vegan<div class="separator" style="clear: both; text-align: center;">
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<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Ieri dopo pranzo avevo voglia di un dolcino e siccome avevo una confezione di mandorle aperta ho pensato di prepararci dei biscotti. E dopo un quarto d'ora erano pronti. Giusto il tempo di farli raffreddare, ne ho assaggiati un paio (mi sono piaciuti tanto!) e sono scappata a lavoro. Sono rientrata proprio con la voglia di un altro biscottino ma... erano finiti!! Non ce n'era più traccia, tutti spazzolati via dai miei figli! E' la prova che sono piaciuti tanto anche a loro. E allora non mi resta che lasciarvi la ricetta ed andare a prepararne altri. Questa volta però un paio li nascondo! :D</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per una decina di biscotti</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">100 gr. mandorle sgusciate bio</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">60 gr. farina integrale bio</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">60 gr. zucchero di canna integrale</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">60 ml latte di mandorle</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">10 ml olio di semi</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Tritare le mandorle grossolanamente, in modo da lasciarle a pezzettoni.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Unire mandorle, farina e zucchero. Poi versare latte e olio.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Impastare (Il composto risulta morbido e appiccicoso).</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Con l'aiuto di due cucchiai formare dei mucchietti di impasto sulla teglia rivestita con carta da forno.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Cuocere in forno caldo a 180° per 12 minuti.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Lasciare raffreddare benissimo i biscotti. Servire.</span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-70184005733256120842016-06-07T10:19:00.002+02:002016-06-08T10:40:02.572+02:00Confettura di albicocche<div class="separator" style="clear: both; text-align: center;">
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<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">La mia passione nel preparare conserve in casa ormai è conosciuta. E dopo i carciofini e gli asparagi sott'olio, adesso è il momento della confettura di albicocche. Preparata con ingredienti biologici e con pochissimo zucchero di canna integrale, la conservo in barattoli sottovuoto e all'occorrenza la userò sia per colazione spalmata su una fetta biscottata sia per farcire deliziose crostate. Fatene una piccola scorta, sarà una soddisfazione preparare dolci con le vostre confetture home made :)</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">1Kg e 1/2 albicocche biologiche</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">2 mele biologiche</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">80 gr. zucchero di canna integrale</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Lavare bene e denocciolare le albicocche.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Versarle in pentola con le mele tagliate a dadini e lo zucchero.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Cuocere il tutto per un'ora e un quarto.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Frullare il composto. (C'è anche chi lo preferisce a pezzettoni e non frullato).</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Versarlo in barattoli sterilizzati (lasciati bollire per 20 minuti ed asciugati con all'aria sfruttando l'evaporazione dovuta al calore dell'acqua).</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Capovolgerli subito e non toccarli finchè non saranno completamente raffreddati. Così si creerà il sottovuoto.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Conservare i barattoli in dispensa.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Una volta aperti si conservano in frigo per 3 - 4 giorni.</span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-73244450776878298312016-06-01T15:01:00.002+02:002016-06-10T11:38:30.966+02:00Farifrittata di quinoa e zucchine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqz8ywXxadDoq_cqT6WjMFClO4lp0s25bD0ZWSF7QIlYnpt2cuR3oPjG5ZA4JUr2E1YGFK6-aUALQth6AAOvKpReIIEDBMuk34rgdSsM1xT9AhP-WnDUE-RL77xW6J4z8u31WG5adVeXc/s1600/DSC05824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqz8ywXxadDoq_cqT6WjMFClO4lp0s25bD0ZWSF7QIlYnpt2cuR3oPjG5ZA4JUr2E1YGFK6-aUALQth6AAOvKpReIIEDBMuk34rgdSsM1xT9AhP-WnDUE-RL77xW6J4z8u31WG5adVeXc/s400/DSC05824.JPG" width="400" /></a></div>
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<h3 style="text-align: justify;">
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno! Qualche giorno fa avevo voglia di preparare la quinoa ma volevo provare una ricetta originale. Dopo aver pensato un po'...è arrivata l'illuminazione! Una farifrittata! Detto, fatto. BUONISSIMA!! L'aggiunta di zucchine rende questo piatto ancora più gustoso. Da ripetere al più presto visto il successo che ha avuto in famiglia!</i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 4 persone</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">160 gr. quinoa (io ho usato un mix di quinoa bianca, rossa e nera)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">320 ml acqua + 300 ml + 3 cucchiai</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">500 gr. zucchine bio</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 cucchiai olio evo</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">120 gr. farina di ceci</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">sale fino (rosa) q.b.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">PROCEDIMENTO:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lavare, spuntare e tagliare le zucchine a dadini piccoli.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Portare a bollore 320 ml di acqua. Poi versarvi la quinoa e lasciarla cuocere finchè non avrà assorbito tutto il liquido. Salare.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In una padella cuocere le zucchine con due cucchiai di olio e tre di acqua. Salare.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Mescolare 300 ml di acqua alla farina di ceci. Aggiungere un pizzico di sale e mescolare bene in modo da eliminare tutti i grumi.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versare quinoa e zucchine nel composto di acqua e farina di ceci.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cuocere la farifrittata in una padella unta su entrambi i lati.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Servire.</span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-5038346714981279772016-05-31T14:53:00.001+02:002016-06-01T15:01:46.309+02:00Carciofini sott'olio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfm2xwVsqAlzeokT-cMfmFZLoXSgisr0KQIA2HmBg9UVsi62OaFm8Qq6PjdXHuKZp81m7kZ2UWfQUJskTUcdQqPAYoVQJfXlUsq5eFm_497pQMmRUTpzuIhSLptGf4xeWzHfFIFFnjdMU/s1600/DSC05838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfm2xwVsqAlzeokT-cMfmFZLoXSgisr0KQIA2HmBg9UVsi62OaFm8Qq6PjdXHuKZp81m7kZ2UWfQUJskTUcdQqPAYoVQJfXlUsq5eFm_497pQMmRUTpzuIhSLptGf4xeWzHfFIFFnjdMU/s400/DSC05838.JPG" width="400" /></a></div>
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<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno! Ultimo giorno di maggio e ultimi giorni di carciofi! Se volete avere la possibilità di gustarli tutto l'anno non vi resta che metterli sott'olio. Devo dire che la fatica non è tanta... rispetto al lavoro che si fa con la melanzane il lavoro con i carciofi è molto minore. E il risultato dà grandi soddisfazioni. A me piace molto conservare le verdure in barattolo così ho sempre un contorno pronto, anche in caso di ospiti improvvisi. </i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 5 barattoli medio - grandi</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">2 Kg di carciofini piccoli</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">1 l aceto di vino bianco</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">1 l acqua</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">succo di un limone</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">un pizzico di sale grosso</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 l circa di olio evo</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">un paio di spicchi d'aglio</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">un peperoncino rosso</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">qualche pizzico di origano</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">PROCEDIMENTO:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pulire i carciofini eliminando le foglie esterne fino ad arrivare alle foglioline più chiare. Tagliare le foglie del carciofo a metà altezza ed eliminare anche la parte più dura del gambo.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Mettere i carciofini puliti in un' insalatiera con acqua, succo di limone e il pizzico di sale e lasciarli in ammollo per un paio d'ore.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In una pentola abbastanza capiente portare a bollore un litro di acqua e uno di aceto.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versare i carciofi e farli cuocere una decina di minuti da quando l'acqua riprende il bollore su fiamma viva.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Scolarli</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">e lasciarli asciugare su un canovaccio pulito a testa in giù per 10 ore.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Nei barattoli sterilizzati (fatti bollire per venti minuti e ben asciugati) versare i carciofini alternandoli con olio, pezzetti di aglio, pezzetti di peperoncino e un po' di origano.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Coprire benissimo i carciofi con l'olio, devono essere completamente immersi.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Io prima di chiudere i barattoli verso una goccia di grappa nei coperchi (anch'essi sterilizzati) per disinfettarli meglio.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lasciare riposare i carciofi almeno quindici giorni prima di assaggiarli.</span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0tag:blogger.com,1999:blog-641247871706300547.post-13886002521093736172016-05-30T13:56:00.002+02:002016-06-10T11:38:49.718+02:00Crema di zucchine e mandorle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJ8g3ZQ9bYN2OMQmAuDaoTjfNmV-0LJUA-sHFeSLArZcUEULgMn9K_Da9ifwNY8a-IeiSR7mZdbQ6gyJn9a2stqrknEg39sFkbcVEF7Iwyo0ZgJvO40TaWquNd9PYXlASUuHES2OI-tE/s1600/DSC05897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJ8g3ZQ9bYN2OMQmAuDaoTjfNmV-0LJUA-sHFeSLArZcUEULgMn9K_Da9ifwNY8a-IeiSR7mZdbQ6gyJn9a2stqrknEg39sFkbcVEF7Iwyo0ZgJvO40TaWquNd9PYXlASUuHES2OI-tE/s400/DSC05897.JPG" width="400" /></a></div>
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<i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: normal;">Buongiorno! Oggi la ricetta di una crema molto saporita, preparata con pochi ingredienti e di facile realizzazione. Può essere servita spalmata su crostini di pane oppure può essere utilizzata come condimento per la pasta. </i></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>per 8 - 10 persone</i></span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><i>stampo 24 cm</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">INGREDIENTI:</span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; font-weight: normal;">600 gr. zucchine</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">150 mandorle sgusciate</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">sale fino (rosa) q.b.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">PROCEDIMENTO:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Tritare benissimo le mandorle.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Aggiungere le zucchine lavate, spuntate e tagliate a pezzetti.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Tritare.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Versare la crema nello stampo.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">Cuocere in forno caldo e ventilato a 200° per 10 minuti.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-weight: normal;">La crema di zucchine e mandorle è pronta.</span></span></div>
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Non solo pasticci http://www.blogger.com/profile/08065726993041745895noreply@blogger.com0