tag:blogger.com,1999:blog-22377680822578634642024-03-14T13:19:48.073+01:00la cucina di Paola Brunettiricette con un pizzico d'artePaola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comBlogger750125tag:blogger.com,1999:blog-2237768082257863464.post-1136177243250560292024-03-10T12:05:00.003+01:002024-03-10T12:06:57.530+01:00☀ Cioccolatini pasquali ripieni di colomba e cioccolato... fantastici! ☀<p style="text-align: center;"> <a href="http://4.bp.blogspot.com/-tzvhHtF1S3k/T3Vhrtz3BtI/AAAAAAAAI98/okmMgmTxqoE/s1600/ciocco+ape.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-tzvhHtF1S3k/T3Vhrtz3BtI/AAAAAAAAI98/okmMgmTxqoE/w320-h239/ciocco+ape.jpg" width="320" /></a></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Ho ideato questi cioccolatini perchè mi è arrivato questo nuovo bellissimo stampo della <a href="http://www.tescoma.com/" target="_blank">tescoma</a> e questa buonissima coloma<a href="http://www.flamigni.it/" target="_blank"> Flamigni</a></div><div style="text-align: center;"><br /><a name='more'></a><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LKxTRTDOBQs/T3VlQn0gb5I/AAAAAAAAI-E/o7_c8Z7sHHU/s1600/DSCN0101.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-LKxTRTDOBQs/T3VlQn0gb5I/AAAAAAAAI-E/o7_c8Z7sHHU/w320-h240/DSCN0101.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredienti:</div><div style="text-align: center;">1 fetta di colomba a dadini</div><div style="text-align: center;">gr 80 cioccolato bianco</div><div style="text-align: center;">1 bella cucchiaiata di crema di nocciole (ho usato la Novi)</div><div style="text-align: center;">1 cucchiaino di gocce di cioccolato fondente</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Fs84H_g2pAc/T3VmQeRJ_BI/AAAAAAAAI-M/wwphTJklBoQ/s1600/DSCN0102.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Fs84H_g2pAc/T3VmQeRJ_BI/AAAAAAAAI-M/wwphTJklBoQ/s320/DSCN0102.JPG" width="320" /></a></div><div align="center"><br /></div><div align="center">Sciogliere a bagno maria il cioccolato bianco e riempire ogni singola forma dello stampino, attendere qualche minuto (io l'ho messo nel congelatore) e poi capovolgere lo stampo e lasciar cadere il cioccolato in eccesso.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zJ9hHoV83DI/T3VpwchEanI/AAAAAAAAI-U/fU1EUenEP6Y/s1600/DSCN0104.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zJ9hHoV83DI/T3VpwchEanI/AAAAAAAAI-U/fU1EUenEP6Y/s320/DSCN0104.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preparare il ripieno con:</div><div style="text-align: center;">la fetta di colomba (al cioccolato, classica, ecc. quella che avete) a dadini, e versarci la crema nocciole e amalgamare bene, poi aggiungere le gocce di cioccolato ( è già pronta da mangiare così...), e riempire gli stampini. Rimettere in frigo affinché si solidifichi un poco e ricoprire di nuovo con il cioccolato bianco avanzato e fatto rifondere. Riporre lo stampo nel frigo.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EoKcHzkFU_s/T3Vs5qmtpEI/AAAAAAAAI-c/iwwFaLPVRH8/s1600/DSCN0105.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-EoKcHzkFU_s/T3Vs5qmtpEI/AAAAAAAAI-c/iwwFaLPVRH8/s320/DSCN0105.JPG" width="320" /></a></div><div align="center"><br /></div><div align="center">ecco lo stampo "ovettoso"</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zSMlFvHr9xo/T3Vws9BkVAI/AAAAAAAAI-k/BDmTvUcXRhU/s1600/DSCN0107.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-zSMlFvHr9xo/T3Vws9BkVAI/AAAAAAAAI-k/BDmTvUcXRhU/s320/DSCN0107.JPG" width="320" /></a></div><div align="center"><br />Questo cioccolatini li potrete offrire in queste prossime feste pasquali e farete sicuramente un figurone! garantito ;)</div><div align="center"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-i48u6-MSusM/T3Vw3D3VI6I/AAAAAAAAI-s/_U2c3GR0BeY/s1600/ciocco+e+caffe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="http://1.bp.blogspot.com/-i48u6-MSusM/T3Vw3D3VI6I/AAAAAAAAI-s/_U2c3GR0BeY/s400/ciocco+e+caffe.jpg" width="400" /></a></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-76309976136028937322024-02-11T13:58:00.002+01:002024-02-11T13:58:21.390+01:00Castagnole salate<p style="text-align: center;"> <a href="https://1.bp.blogspot.com/-lhAbrdYK_es/XHb1ajA9H0I/AAAAAAABuiM/OSPqkdMwNbkOW7R-QiBOuKC3h1yZC8mTwCLcBGAs/s1600/53203693_424284081648331_2674278910320967680_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-lhAbrdYK_es/XHb1ajA9H0I/AAAAAAABuiM/OSPqkdMwNbkOW7R-QiBOuKC3h1yZC8mTwCLcBGAs/s320/53203693_424284081648331_2674278910320967680_n.jpg" width="240" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Castagnole salate.</div><br /><div class="separator" style="clear: both; text-align: center;">Tradizionalmente per castagnola si vuole intendere un dolce tipico carnevalesco, io ho voluto riproporlo come salato, </div><div class="separator" style="clear: both; text-align: center;">vista la forma... vista il periodo... visto che questi giorni di friggere dolci non ne posso più..</div><div class="separator" style="clear: both; text-align: center;">Un piatto sfizioso, come aperitivo, stuzzichino salato o un veloce secondo.</div><div class="separator" style="clear: both; text-align: center;">Io le preferisco fredde.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">gr 250 farina 00</div><div style="text-align: center;">gr 80 Parmigiano Reggiano grattugiato</div><div style="text-align: center;">ml 70 latte</div><div style="text-align: center;">gr 50 burro fuso</div><div style="text-align: center;">1 uovo</div><div style="text-align: center;">172 bustina di lievito istantaneo</div><div style="text-align: center;">curcuma, pepe nero q.b.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Lavorate tutti gli ingredienti in una grande ciotola, impastate bene a mano.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Prelevate dall'impasto piccole porzioni e fatene delle palline (decidete voi se farle molto piccole o grandi). Friggetele in olio caldo e spolverizzatele di sale e pepe nero macinato.</div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-75716149880369998162024-02-11T13:53:00.001+01:002024-02-11T13:53:19.280+01:00Arancini di carnevale marchigiani<p style="text-align: center;"> <a href="http://3.bp.blogspot.com/-8x7kp2wztd8/VN3Ga_hK7nI/AAAAAAAAWGQ/-N7w0llZ7WE/s1600/10408572_878336625522922_1057502162919002083_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://3.bp.blogspot.com/-8x7kp2wztd8/VN3Ga_hK7nI/AAAAAAAAWGQ/-N7w0llZ7WE/s1600/10408572_878336625522922_1057502162919002083_n.jpg" width="320" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Veramente deliziosi questi dolcetti tipici del carnevale marchigiano.</div><div class="separator" style="clear: both; text-align: center;">Arancini perché profumatissimi con la buccia delle arance grattugiate.</div><div class="separator" style="clear: both; text-align: center;">Veloci da fare e si possono cucinare sia fritti che al forno, io li ho fritti.</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;">Ingredienti:</div><div class="separator" style="clear: both; text-align: center;">gr 300 farina 00</div><div class="separator" style="clear: both; text-align: center;">gr 50 burro fuso</div><div class="separator" style="clear: both; text-align: center;">gr 50 zucchero semolato</div><div class="separator" style="clear: both; text-align: center;">7 gr lievito secco</div><div class="separator" style="clear: both; text-align: center;">6 cucchiai di latte</div><div class="separator" style="clear: both; text-align: center;">3 cucchiai di anice</div><div class="separator" style="clear: both; text-align: center;">1 uovo intero</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Per il ripieno:</div><div class="separator" style="clear: both; text-align: center;">la scorza grattugiata di 3 belle arance profumate (senza arrivare a grattugiare la parte bianca che è amara)</div><div class="separator" style="clear: both; text-align: center;">gr 130 zucchero semolato</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Per friggere: olio di arachidi</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SWoF6pfuC0U/VN3Ge3jTQ8I/AAAAAAAAWHQ/-wum8AmEVXU/s1600/1795778_878340982189153_5771023171244547391_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://2.bp.blogspot.com/-SWoF6pfuC0U/VN3Ge3jTQ8I/AAAAAAAAWHQ/-wum8AmEVXU/s1600/1795778_878340982189153_5771023171244547391_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Con tutti gli ingredienti dell'impasto, formare un panetto liscio e lasciarlo lievitare per circa 45 minuti coperto da un panno umido. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xAkAN96dcZw/VN3GeB-9ZSI/AAAAAAAAWHA/hE7Xk-gh9Ro/s1600/1484427_878341245522460_5345520250743022571_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://1.bp.blogspot.com/-xAkAN96dcZw/VN3GeB-9ZSI/AAAAAAAAWHA/hE7Xk-gh9Ro/s1600/1484427_878341245522460_5345520250743022571_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Amalgamare bene in una ciotola le bucce delle arance grattugiate e lo zucchero.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BnQb0VIaB-M/VN3GcTSkgEI/AAAAAAAAWGk/W0MMtheZTHs/s1600/10978558_878332462190005_2715794114307235500_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://4.bp.blogspot.com/-BnQb0VIaB-M/VN3GcTSkgEI/AAAAAAAAWGk/W0MMtheZTHs/s1600/10978558_878332462190005_2715794114307235500_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Stendere l'impasto con il mattarello e distribuire bene il ripieno e ripassare sopra con il mattarello per farlo entrare un poco nell'impasto.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BgrlMRnudS4/VN3Gb8STqhI/AAAAAAAAWGw/eY1JFB_eMHw/s1600/10959824_878332772189974_930067063457269534_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://2.bp.blogspot.com/-BgrlMRnudS4/VN3Gb8STqhI/AAAAAAAAWGw/eY1JFB_eMHw/s1600/10959824_878332772189974_930067063457269534_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Avvolgere su stesso l'impasto fino a formare un bel "salsicciotto" e tagliarlo a fette di 1 cm (usate farina sotto perchè tende ad appiccicarsi alla tavola di legno)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mIfCKRhsEvM/VN3Gay9jEfI/AAAAAAAAWGg/0avK5PGAV0Y/s1600/10407800_878333638856554_2134758636566137811_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://3.bp.blogspot.com/-mIfCKRhsEvM/VN3Gay9jEfI/AAAAAAAAWGg/0avK5PGAV0Y/s1600/10407800_878333638856554_2134758636566137811_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jHqT4x7aLmo/VN3Gc2lR74I/AAAAAAAAWG4/2xB7qIEyOZg/s1600/10983425_878334062189845_5986038774773347157_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://1.bp.blogspot.com/-jHqT4x7aLmo/VN3Gc2lR74I/AAAAAAAAWG4/2xB7qIEyOZg/s1600/10983425_878334062189845_5986038774773347157_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Friggere le fette di arancini in olio di arachidi ben caldo.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IXw9sP3w-eQ/VN3GdJzD63I/AAAAAAAAWG0/bXv4GIuFURQ/s1600/10985902_878339455522639_7121474535328555511_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://3.bp.blogspot.com/-IXw9sP3w-eQ/VN3GdJzD63I/AAAAAAAAWG0/bXv4GIuFURQ/s1600/10985902_878339455522639_7121474535328555511_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wXIxMgHMxkg/VN3Ga788XXI/AAAAAAAAWGU/xwcJx6GrChE/s1600/10924794_878338878856030_4793171631683168089_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://1.bp.blogspot.com/-wXIxMgHMxkg/VN3Ga788XXI/AAAAAAAAWGU/xwcJx6GrChE/s1600/10924794_878338878856030_4793171631683168089_n.jpg" width="320" /></a></div><div><br /></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-76650745856383878082023-12-27T12:03:00.001+01:002024-01-06T13:31:09.954+01:00Deliziosi dolcetti con il pandoro<p style="text-align: center;"> <a href="http://2.bp.blogspot.com/-A4V6fAIYZ6w/TvOMAwXX-iI/AAAAAAAAH68/J9ooERSGj8U/s1600/bon+bon+al+pandoro.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" rea="true" src="http://2.bp.blogspot.com/-A4V6fAIYZ6w/TvOMAwXX-iI/AAAAAAAAH68/J9ooERSGj8U/w320-h238/bon+bon+al+pandoro.jpg" width="320" /></a></p><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Ho inventato questi dolcetti da prendere con il caffè, per offrirli in queste feste per stupire piacevolmente i nostri commensali.</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rUIIXXxplbI/TvYWQ8x7fcI/AAAAAAAAH8U/TWdD4KMZsRE/s1600/salto_nat.gif" style="margin-left: 1em; margin-right: 1em;"><span face="Verdana, sans-serif"><img border="0" src="http://3.bp.blogspot.com/-rUIIXXxplbI/TvYWQ8x7fcI/AAAAAAAAH8U/TWdD4KMZsRE/s1600/salto_nat.gif" /></span></a></div><div class="separator" style="clear: both;"></div><div><div style="text-align: center;"><span face="Verdana, sans-serif"></span><br /><a name='more'></a><span face="Verdana, sans-serif"><br /></span></div></div><div><div style="text-align: center;"><span face="Verdana, sans-serif"><br /></span></div></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Prendete del pandoro, sbriciolate la parte chiara e amalgamatela con del succo di arancia e con della buccia di arancia grattugiata, in alternativa potete usare acqua e zucchero con un goccetto di liquore.</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Formate delle palline, e metteteci nel cuore di ognuna, pochissima marmellata di arance, o in alternativa della crema di nocciole.</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Metterle in frigorifero.</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Fate sciogliere a bagno maria del buon cioccolato fondente <a href="http://www.google.it/url?sa=t&rct=j&q=venchi&source=web&cd=1&sqi=2&ved=0CDEQFjAA&url=http%3A%2F%2Fwww.venchi.it%2F&ei=jo3zTvzqHqni4QTJwMmNCA&usg=AFQjCNFTeZ1TfDg8l7sABT3AX8OLp-Qahw&sig2=HVRYjohihxOMrsGzr8DIHg" target="_blank">Venchi</a>,</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">immergerci le palline di pandoro e subito versarci a pioggia delle noci tritate finemente.</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Metterle su un foglio di carta da forno e lasciarle a temperatura ambiente, affinché il cioccolato si solidifichi.</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Servire le palline di pandoro nei pirottini di carta colorati.</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Vi è piaciuta questa mia idea?</span></div><div style="text-align: center;"><span face="Verdana, sans-serif"></span></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-22673423936739408122023-11-25T18:21:00.010+01:002024-01-06T13:31:36.879+01:00Liquore al caffè da fare in casa da offrire o regalare<p style="text-align: center;"><a href="http://4.bp.blogspot.com/_cej8C6OdKEE/SydIbj58IqI/AAAAAAAABVQ/kGibVAJFmFQ/s1600-h/caff%C3%A9copia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ps="true" src="http://4.bp.blogspot.com/_cej8C6OdKEE/SydIbj58IqI/AAAAAAAABVQ/kGibVAJFmFQ/w320-h240/caff%C3%A9copia.jpg" width="320" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Questo è un liquore che ho fatto in casa, è un'ottimo digestivo, di facile preparazione e</span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">una gustosa idea regalo anche per Natale. Il servizio di ceramica ovviamente l'ho decorato io!</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: #38761d; font-family: Georgia;">Ingredienti:</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: Georgia;">1/4 caffè</span></div><div style="text-align: center;"><span style="font-family: Georgia;">gr 400 zucchero semolato</span><br /></div><div style="text-align: center;"><span style="font-family: Georgia;">una stecca di vaniglia</span><br /></div><div style="text-align: center;"><span style="font-family: Georgia;">gr 300 alcol da liquore</span><br /></div><div style="text-align: center;"><span style="font-family: Georgia;">gr 500 acqua</span></div><div style="text-align: center;"><br /></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Mettere in una casseruola lo zucchero con l'acqua e la vaniglia, portare ad ebollizione e lasciare sobbollire a fiamma bassa per 15 minuti. Preparate il caffè e fatelo raffreddare, aspettare che sia raffreddato anche lo sciroppo.. Filtrare attraverso un colino a maglie fitte lo sciroppo ed eliminate la vaniglia. In una ciotola miscelate bene sciroppo, alcol e caffé. Travasate in una bella bottiglia e lasciate riposare, se ci riuscite, una quindicina di giorni prima di berlo</span></div><div align="center"><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"></div></div><div align="center"><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="http://1.bp.blogspot.com/_cej8C6OdKEE/SydLe0xgTlI/AAAAAAAABVY/YCRCVwtBw24/s1600-h/caff%C3%A8alto+copia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ps="true" src="http://1.bp.blogspot.com/_cej8C6OdKEE/SydLe0xgTlI/AAAAAAAABVY/YCRCVwtBw24/s320/caff%C3%A8alto+copia.jpg" width="320" /></a></div><div class="separator" style="clear: both;"><br /></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"><br /></div></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-80077649621998398992023-10-24T19:36:00.000+02:002023-10-24T19:36:02.181+02:00Antipasto verde<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyFlXT34B2kdoOOao25cq2JGb4XUlARrUNqbZaliDWYbqS3nljykq4pBAGD38k5DJhy9z_uV4vC7i-vI1RaCwawrQ0jD4VK93vpjSiw-kX8k4fdl24YU3TxbOv0tFtgrPJvf3Sy2CxGWQTD6po1yo1p-woqwERn-DIjrm0LaBoDVGI7fgxamsfHB6OP8/s2048/394536778_358108319994202_3379507811675718566_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyFlXT34B2kdoOOao25cq2JGb4XUlARrUNqbZaliDWYbqS3nljykq4pBAGD38k5DJhy9z_uV4vC7i-vI1RaCwawrQ0jD4VK93vpjSiw-kX8k4fdl24YU3TxbOv0tFtgrPJvf3Sy2CxGWQTD6po1yo1p-woqwERn-DIjrm0LaBoDVGI7fgxamsfHB6OP8/s320/394536778_358108319994202_3379507811675718566_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Un gustoso antipasto molto veloce!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti:</div><div class="separator" style="clear: both; text-align: center;">olio evo</div><div class="separator" style="clear: both; text-align: center;">1 avocado</div><div class="separator" style="clear: both; text-align: center;">1 piccola cipolla rossa</div><div class="separator" style="clear: both; text-align: center;">erba cipollina</div><div class="separator" style="clear: both; text-align: center;">sale, pepe</div><div class="separator" style="clear: both; text-align: center;">granella di nocciole</div><div class="separator" style="clear: both; text-align: center;">fette di pane abbrustolito</div><br /> Sbucciare l'avocado e ridurlo in purea, schiacciandolo con una forchetta.<p></p><p>In una padellina mettere l'olio e la cipolla tritata e farla soffriggere a fuoco lento,</p><p>Unire alla cipolla l'avocado in crema grossolana, aggiungere sale e pepe e l'erba cipollina tritata, spalmare il tutto su delle fette di pane abbrustolito e ricoprire con granella di nocciole. Servire.</p><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-36921571349582521462023-10-12T18:21:00.004+02:002023-10-12T18:21:18.400+02:00Ciambellone rustico marchigiano con Nutella<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg492q0XDQfVwOi-qHCXynaMx1RAGB5zJ_3_k1YPd2tLT1gQLvF0LGAOsOLjZFdOreYlnLb8u4KBqpJOWVs4A-fV4_cvzLW5m97H7g-qTrzMbSFCoXI3qi8M2udKLgICWHDdd9aAP-mpSDoD2x5UcUwJEsYkPA4vxEdb-VOUkdcCiFzej-amrsGddzktcs/s960/387831703_351184497353251_2290930452248764922_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="959" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg492q0XDQfVwOi-qHCXynaMx1RAGB5zJ_3_k1YPd2tLT1gQLvF0LGAOsOLjZFdOreYlnLb8u4KBqpJOWVs4A-fV4_cvzLW5m97H7g-qTrzMbSFCoXI3qi8M2udKLgICWHDdd9aAP-mpSDoD2x5UcUwJEsYkPA4vxEdb-VOUkdcCiFzej-amrsGddzktcs/s320/387831703_351184497353251_2290930452248764922_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Finalmente sono riuscita a cucinare il mitico ciambellone duro con la cioccolata , amato da i golosi di tutte le età.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;"><br /></div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">300gr farina</div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">75gr zucchero di canna</div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">Mezza bustina lievito in polvere </div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">1 <span style="font-family: inherit;"><a style="color: #385898; cursor: pointer; font-family: inherit;" tabindex="-1"></a></span>uovo + 1 tuorlo </div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">50gr latte</div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">70 gr olio di semi</div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">Un pochino di mistrà </div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">Prima mescola gli ingredienti secchi poi aggiungi gli altri..</div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">È’ un impasto morbido..</div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">Poi lo stendo con le mani sulla placca del forno ricoperto da carta forno … dandogli una forma ovale..</div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">Al centro ci metto la Nutella poi tiro su lateralmente e lo chiudo.<span style="background-color: transparent;"> </span></div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">Sopra ci metto granella di zucchero </div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;">Forno 180 gradi x 30 minuti</div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: left; white-space-collapse: preserve;"><div style="font-family: inherit;"><br /></div></div></div></blockquote></blockquote></blockquote></blockquote></blockquote></blockquote><br /><p></p><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-56945804731120000092023-10-11T19:13:00.002+02:002023-10-11T19:13:11.777+02:00Sfiziosi gnocchi di ricotti con funghi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLskzrzqDGPn6hSzWtLdW25eGrJ6tapfvV6M19mwYPhB-LHVpOPHL7BTVzknT32WdOl9Co2IkuWnBbpOD4KrgOmxo6vngKEOvdP4gEDJG-FOwFBTGizFu9iyKVTlUhhQjoIFur-jrmpI/s2048/244651632_1074480226628710_2021404330612889100_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLskzrzqDGPn6hSzWtLdW25eGrJ6tapfvV6M19mwYPhB-LHVpOPHL7BTVzknT32WdOl9Co2IkuWnBbpOD4KrgOmxo6vngKEOvdP4gEDJG-FOwFBTGizFu9iyKVTlUhhQjoIFur-jrmpI/s320/244651632_1074480226628710_2021404330612889100_n.jpg" width="320" /></a></div><p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Avete voglia di pasta fatta in casa?</div><div class="separator" style="clear: both; text-align: center;">Avete in frigo la ricotta?</div><div class="separator" style="clear: both; text-align: center;">Allora vi consiglio di fare questo delizioso primo piatto :)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><ul style="background-color: white; border: 0px; color: #333333; font-family: "Droid Serif", serif; font-size: 10px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="border: 0px; font-family: inherit; font-size: 19px; font-style: inherit; line-height: 1.9; list-style: inside disc; margin: 5px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">500 g di ricotta</li><li style="border: 0px; font-family: inherit; font-size: 19px; font-style: inherit; line-height: 1.9; list-style: inside disc; margin: 5px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">220 g di farina 00</li><li style="border: 0px; font-family: inherit; font-size: 19px; font-style: inherit; line-height: 1.9; list-style: inside disc; margin: 5px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">2 uova</li><li style="border: 0px; font-family: inherit; font-size: 19px; font-style: inherit; line-height: 1.9; list-style: inside disc; margin: 5px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">100 g di parmigiano reggiano</li><li style="border: 0px; font-family: inherit; font-size: 19px; font-style: inherit; line-height: 1.9; list-style: inside disc; margin: 5px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">q.b di sale</li><li style="border: 0px; font-family: inherit; font-size: 19px; font-style: inherit; line-height: 1.9; list-style: inside disc; margin: 5px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">q.b di pepe</li></ul><p>In una ciotola mettete tutti gli ingredienti insieme, la ricotta ben sgocciolata e setacciata. Formare un palla con l'impasto bello sodo e formare dei filoncini e poi i classici gnocchi, lasciarli asciugare almeno mezz'ora all'aria e poi cuocerli in acqua bollente salata. Condire se volete come ho fatto io, con funghi misti freschi cucinati con aglio e prezzemolo e un pochino di panna di soia.</p><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-64285544499689261692023-08-23T09:35:00.001+02:002023-08-23T09:35:03.725+02:00Risotto alle pesche<p style="text-align: center;"> <a href="http://4.bp.blogspot.com/-AtjkklRfr18/U9DB6qW8G_I/AAAAAAAAU60/qUYoayWvckg/s1600/WP_20140722_008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-AtjkklRfr18/U9DB6qW8G_I/AAAAAAAAU60/qUYoayWvckg/w223-h400/WP_20140722_008.jpg" width="223" /></a></p><br /><div style="text-align: center;">Un risotto dal sapore insolito, ma elegante e profumato, ve lo consiglio caldamente per assaporare la dolcezza delle pesche e il gusto salato sposarsi con armonia...</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yLF__4H8hdE/U9DCAOr6tjI/AAAAAAAAU68/azF7LeUc3X0/s1600/WP_20140722_012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-yLF__4H8hdE/U9DCAOr6tjI/AAAAAAAAU68/azF7LeUc3X0/s1600/WP_20140722_012.jpg" width="223" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti per due persone:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">olio</div><div class="separator" style="clear: both; text-align: center;">1 scalogno</div><div class="separator" style="clear: both; text-align: center;">5 "pugni" di riso</div><div class="separator" style="clear: both; text-align: center;">mezzo bicchiere di marsala secco</div><div class="separator" style="clear: both; text-align: center;">brodo vegetale di dado q.b.</div><div class="separator" style="clear: both; text-align: center;">erba cipollina fresca</div><div class="separator" style="clear: both; text-align: center;">pepe bianco</div><div class="separator" style="clear: both; text-align: center;">sale</div><div class="separator" style="clear: both; text-align: center;">curry</div><div class="separator" style="clear: both; text-align: center;">nocciole tritate</div><div class="separator" style="clear: both; text-align: center;">gr 80 Philadelphia</div><div class="separator" style="clear: both; text-align: center;"> pesche</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">In una padella larga mettere 1 cucchiaio d'olio evo, e lo scalogno tritato, poi aggiungere il riso e attendere che diventi traslucido, quindi bagnare con il marsala e portarlo a metà cottura con il brodo bollente. Sbucciare tre belle pesche gialle e tagliarle a dadini, e aggiungerle al risotto, pepare e salare, e mettere anche un poco di curry e l'erba cipollina tritata. A cottura ultimata, mantecare il risotto a fiamma spenta con il formaggio Philadelphia. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IP-AvmX3dTA/U9DCCetD39I/AAAAAAAAU7E/n34RPp1kFQE/s1600/WP_20140722_015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-IP-AvmX3dTA/U9DCCetD39I/AAAAAAAAU7E/n34RPp1kFQE/s1600/WP_20140722_015.jpg" width="223" /></a></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-73214812911429576172023-08-01T12:36:00.001+02:002023-08-01T12:36:18.640+02:00Millefoglie salata, fresca e veloce<p style="text-align: center;"> <a href="http://1.bp.blogspot.com/-7DNQdrGticQ/T9tPHmPqS6I/AAAAAAAALPg/JYRxF2vAh1E/s1600/mi3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://1.bp.blogspot.com/-7DNQdrGticQ/T9tPHmPqS6I/AAAAAAAALPg/JYRxF2vAh1E/s400/mi3.jpg" width="400" /></a></p><div class="separator" style="clear: both; text-align: center;">Questa ricetta è veramente da fare e rifare...</div><div class="separator" style="clear: both; text-align: center;">E' una ricette fresca adatta all'estate, sia come antipasto, che come piatto freddo per cena da preparare volendo, in anticipo.</div><div class="separator" style="clear: both; text-align: center;">L'ho ideata come sempre con quello che avevo nel frigo, ed è stato un successone :))</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Llk0nch75LM/T9snK5N718I/AAAAAAAALPM/5Phq6Kqb4l4/s1600/millefoglie+salata(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="http://1.bp.blogspot.com/-Llk0nch75LM/T9snK5N718I/AAAAAAAALPM/5Phq6Kqb4l4/s400/millefoglie+salata(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000;">Ingredienti:</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">1 rotolo di pasta sfoglia rettangolare</div><div class="separator" style="clear: both; text-align: center;">2 zucchine piccole</div><div class="separator" style="clear: both; text-align: center;">gr 250 ricotta, quella che preferite</div><div class="separator" style="clear: both; text-align: center;">gr 100 prosciutto cotto</div><div class="separator" style="clear: both; text-align: center;">sale, pepe</div><div class="separator" style="clear: both; text-align: center;">semi di sesamo</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hdZJS6CvPxM/T9tPw4K5QzI/AAAAAAAALPo/0C8A44Y1QoU/s1600/milleta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-hdZJS6CvPxM/T9tPw4K5QzI/AAAAAAAALPo/0C8A44Y1QoU/s400/milleta.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Aprire il rotolo di pasta sfoglia rettangolare, tagliarlo in tre parti uguali e lasciarlo nella carta forno della confezione. Cospargere tutti i 3 rettangolo di sale e pepe e 1 con i semi di sesamo.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UJOaEWtRlps/T9tQ6R_EgfI/AAAAAAAALPw/HioA_unu7gU/s1600/micru.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-UJOaEWtRlps/T9tQ6R_EgfI/AAAAAAAALPw/HioA_unu7gU/s400/micru.jpg" width="362" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"> Cuocere in forno caldissimo a 200 per 10-15 minuti, ma controllateli a vista, perché cuociono rapidamente e ogni forno<b> è</b> veramente diverso!</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZW0h6gIDDtI/T9tQ8ccM2DI/AAAAAAAALP4/mbPrTtSRPPo/s1600/mico.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ZW0h6gIDDtI/T9tQ8ccM2DI/AAAAAAAALP4/mbPrTtSRPPo/s400/mico.jpg" width="378" /></a></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-1071976341388299102023-07-25T12:52:00.002+02:002023-07-25T12:52:39.445+02:00Salame dolce alla Nutella freddo<p style="text-align: center;"> <a href="http://4.bp.blogspot.com/-rOKik4ARx-c/VZuSIKB5ATI/AAAAAAAAXdE/Gg37Tu_yi3U/s1600/10426142_926287067394544_8968327769265082255_n%2B%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://4.bp.blogspot.com/-rOKik4ARx-c/VZuSIKB5ATI/AAAAAAAAXdE/Gg37Tu_yi3U/s400/10426142_926287067394544_8968327769265082255_n%2B%25281%2529.jpg" width="400" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;">Un veloce dessert per queste afose giornate estive...</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredienti:</div><div style="text-align: center;">gr 150 biscotti secchi comuni</div><div style="text-align: center;">gr 50 cacao amaro</div><div style="text-align: center;">1 uovo intero</div><div style="text-align: center;">4 cucchiai di Nutella</div><div style="text-align: center;">gr 80 burro fuso<br />gr 50 zucchero</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In una ciotola mettere i biscotti frantumati grossolanamente, aggiungere, l'uovo sbattuto, il cacao e il burro fuso, e lo zucchero, amalgamare bene tutto, e formare con le mani un salame e avvolgerlo nella carta stagnola. Riporre il salame in frigorifero per 3 ore. Passato questo tempo, passare il salame nello zucchero a velo e tagliarlo a fette.</div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-38293726620047371652023-07-04T21:53:00.005+02:002023-07-04T21:53:53.320+02:00Cestino di pasta sfoglia con mousse di mascarpone e fragole<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PfiB1opkFtk/TadXbIZCqcI/AAAAAAAAGFc/IHOvAr-wRNY/s1600/cesfra3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" r6="true" src="http://4.bp.blogspot.com/-PfiB1opkFtk/TadXbIZCqcI/AAAAAAAAGFc/IHOvAr-wRNY/s400/cesfra3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"> Questa è una ricetta al bacio!</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LCeD9QWBqxI/Tabs1YpQ0iI/AAAAAAAAGFI/Ehb2VsEpn2U/s1600/Orsetto__.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="http://3.bp.blogspot.com/-LCeD9QWBqxI/Tabs1YpQ0iI/AAAAAAAAGFI/Ehb2VsEpn2U/s1600/Orsetto__.gif" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">dovete ASSOLUTAMENTE provarla!!!</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BLYiqh4Z5mk/TadYymR_JvI/AAAAAAAAGFs/RDWki57jDHw/s1600/cesfra2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" r6="true" src="http://1.bp.blogspot.com/-BLYiqh4Z5mk/TadYymR_JvI/AAAAAAAAGFs/RDWki57jDHw/s400/cesfra2.jpg" width="400" /></a></div><div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;"><span style="color: #274e13;"><strong>Ingredienti:</strong></span></div></div><div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">pasta sfoglia fresca</div></div><div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">gr 250 mascarpone freschissimo</div></div><div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">ml 250 panna da montare ovv.te mooolto fresca ;)</div></div><div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">miele q.b.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">mandorle a lamelle q.b.</div></div><div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">zucchero a velo q.b.</div></div><div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">fragole belle e rosse q.b.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Foderare uno stampino con della pasta sfoglia, spennellare l'interno con del miele ( quello che avete...io ho usato uno al caffè, per questo è scuro), e ricoprite di mandorle a lamelle. Bucherellare con i rebbi di una forchetta e infornare a 160° e portate i cestini a cottura 8-10 minuti, controllando spesso e abbassando con la forchetta la pasta sfoglia che...sale!!!</div></div><div><div style="text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CQaw0DJgN3w/TadXbhGQEdI/AAAAAAAAGFg/5YWrDZyaNlc/s1600/cesfra4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" r6="true" src="http://4.bp.blogspot.com/-CQaw0DJgN3w/TadXbhGQEdI/AAAAAAAAGFg/5YWrDZyaNlc/s400/cesfra4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000;"><strong> Preparare la mousse:</strong></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Montare la panna ben ferma e a parte lavorare bene con una frusta il mascarpone. Unire le due masse, con delicatezza e aggiungere zucchero a velo a piacere e alcune fragole a pezzi.</div><div class="separator" style="clear: both; text-align: center;">Farcire il cestino freddo con la mousse, decorare con altre fragole e spolverizzare con cacao amaro.</div><div class="separator" style="clear: both; text-align: center;">Si conservano in frigo per 24 ore</div><div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NRn2LuiKGOk/TadXYvDKFnI/AAAAAAAAGFY/JeY9m4g4zKE/s1600/cesfra2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" r6="true" src="http://1.bp.blogspot.com/-NRn2LuiKGOk/TadXYvDKFnI/AAAAAAAAGFY/JeY9m4g4zKE/s400/cesfra2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--8sGDDnttW4/TadXoV0BBwI/AAAAAAAAGFk/Tory-G-ozdc/s1600/cestino+si+sfoglia+con+fragole.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="http://3.bp.blogspot.com/--8sGDDnttW4/TadXoV0BBwI/AAAAAAAAGFk/Tory-G-ozdc/s400/cestino+si+sfoglia+con+fragole.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-f271RDM7_YE/TadXXK5oz9I/AAAAAAAAGFU/HB9xuPxmSK0/s1600/cesfra1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" r6="true" src="http://3.bp.blogspot.com/-f271RDM7_YE/TadXXK5oz9I/AAAAAAAAGFU/HB9xuPxmSK0/s400/cesfra1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div></div><p style="text-align: center;"> </p><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-6001158225208565332023-05-24T18:30:00.003+02:002023-05-25T13:25:08.950+02:00Ciambella Serenella<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KQRqS2sRb4EpQ4x4wYYN7R5dicsoHa8GH-3Xxa7eme9wefe1RMq_qQAxy25boHMqrJlIIBzSGsVj7F5XyrnxvJHHsh_8IJp05EGOGI7P60VWRt_MG3IDTj9AlgVIzpZtSjT6vR2E8cL6EMzpUYO28nzL5cbxqGqcrFa0q7lyCkX4od3KSLrAX_wq/s757/IMG20230519084530-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="757" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KQRqS2sRb4EpQ4x4wYYN7R5dicsoHa8GH-3Xxa7eme9wefe1RMq_qQAxy25boHMqrJlIIBzSGsVj7F5XyrnxvJHHsh_8IJp05EGOGI7P60VWRt_MG3IDTj9AlgVIzpZtSjT6vR2E8cL6EMzpUYO28nzL5cbxqGqcrFa0q7lyCkX4od3KSLrAX_wq/s320/IMG20230519084530-01.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKGfo3I5L62-6KzVgZQGRqp_w4GJULFzIl4rH8zTwUSECsmEWyW7gAAqKo-9MFD_y41gyCAr1OO29PThON2bmwW5N9X6D06L1cmk9s2VD0YaSY6hl_CICXTRbM1wvQlknLRQiKmLtdBKanLiZj3k5JmSL1GiJE8_znr9t-T4VkErUd5REGJoX9ylb/s833/IMG20230519085020_BURST001-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="833" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKGfo3I5L62-6KzVgZQGRqp_w4GJULFzIl4rH8zTwUSECsmEWyW7gAAqKo-9MFD_y41gyCAr1OO29PThON2bmwW5N9X6D06L1cmk9s2VD0YaSY6hl_CICXTRbM1wvQlknLRQiKmLtdBKanLiZj3k5JmSL1GiJE8_znr9t-T4VkErUd5REGJoX9ylb/s320/IMG20230519085020_BURST001-01.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Una sofficissima e profumata ciambella, ottima per la pima colazione. o per la merenda dei bambini, io l'ho maggiormente arricchita con<a href="http://lacucinadipaolabrunetti.blogspot.com/2022/08/confettura-di-albicocche-casalinga.html"> confettura di albicocche</a> che feci l'anno scorso.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">3 uova intere</div><div class="separator" style="clear: both; text-align: center;">gr 200 zucchero di canna</div><div class="separator" style="clear: both; text-align: center;">gr 200 farina integrale</div><div class="separator" style="clear: both; text-align: center;">gr 50 farina 00</div><div class="separator" style="clear: both; text-align: center;">gr 120 olio di mais</div><div class="separator" style="clear: both; text-align: center;">gr 130 acqua a temperatura ambiente</div><div class="separator" style="clear: both; text-align: center;">1 bustina di lievito per dolci</div><div class="separator" style="clear: both; text-align: center;">1 cucchiaino di estratto di vaniglia</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">In una ciotola mettete le uo9va e sbattetele c0on il frullatore elettrico, aggiungere tutti liqudi e fru7llare bene, quindi aggiungere lo zucchero la vaniglia, la farina e il lievito per dolci. Amalgamare molto bene e versare il composto in una tortiera da forno, unta di burro e ricoperta di farina. Cuocere in fforno9 caldo a 180 gradi per 40-45 minuti.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Una volta raffreddata io l'ho tagliata a metà e l'ho farcita con la confettura. </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p style="text-align: center;"><br /></p><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-85327752960432603962023-04-25T19:27:00.004+02:002023-04-25T19:27:46.370+02:00Torta salata con asparagi, veloce e deliziosa!<p style="text-align: center;"> <a href="http://1.bp.blogspot.com/_cej8C6OdKEE/S_aYyQ__YpI/AAAAAAAADn0/Y0thPxt9EDM/s1600/torta+salata+cotta2(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://1.bp.blogspot.com/_cej8C6OdKEE/S_aYyQ__YpI/AAAAAAAADn0/Y0thPxt9EDM/s320/torta+salata+cotta2(1).jpg" /></a> </p><br />Una buonissima torta per una cena veloce e con le verdure di stagione, vedrete, son sicura che vi piacerà! ;-)<br /><br /><a name='more'></a><br /><br /><div align="center">Ingredienti:</div><div align="center">1 mazzetto di asparagi</div><div align="center">1 fetta di prosciutto cotto un pochino spessa</div><div align="center">gr 500 ricotta</div><div align="center">2 uova intere</div><div align="center">sale, pepe, zenzero</div><div align="center">1 rotolo di pasta sfoglia</div><div align="center">1 scalogno</div><div align="center">olio evo</div><div align="center"><br /></div><div align="center">Sbattere bene le uova aggiungere la ricotta e amalgamare. Tagliare la fetta di fetta di prosciutto cotto a dadini, e aggiungerla al ripieno. Lavare gli asparagi e tagliarli a pezzetti, cuocerli in unapadella con un filo d'olio evo,e uno scalogno a pezzetti per cinque minuti, poi metterli anche essi nella farcia. Mettere il roto lo aperto di pasta sfoglia con la sua carta in una teglia, bucherellarlo con una forchetta e versarvi il ripieno, compreso di spezie e sale, q.b.</div><div align="center"><br /></div><div align="center"><br /></div><div class="separator" style="border: currentcolor; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_cej8C6OdKEE/S_aafr0dr_I/AAAAAAAADn8/lYrHWK4QzZo/s1600/torta+salata+aparagi(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://4.bp.blogspot.com/_cej8C6OdKEE/S_aafr0dr_I/AAAAAAAADn8/lYrHWK4QzZo/s320/torta+salata+aparagi(1).jpg" /></a></div><div class="separator" style="border: currentcolor; clear: both; text-align: center;"><br /></div><div style="text-align: center;">Cuocere a 200° per 40 minuti circa</div><br /><br /><div class="separator" style="border: currentcolor; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_cej8C6OdKEE/S_abFM_FZyI/AAAAAAAADoE/px_9qVbl9zk/s1600/torta+salata+cotta1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://2.bp.blogspot.com/_cej8C6OdKEE/S_abFM_FZyI/AAAAAAAADoE/px_9qVbl9zk/s320/torta+salata+cotta1.jpg" /></a></div><div><br /></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-85271066330387179702023-04-03T14:40:00.003+02:002023-04-03T14:44:31.399+02:00Uovo al cioccolato fondente e miglio soffiato ripieno di riso al caramello<p style="text-align: center;"> <a href="http://2.bp.blogspot.com/-CnEZ-bXGjNo/UVCGEKm5tpI/AAAAAAAAPr8/LNeN3S8qdZI/s1600/uovvo3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://2.bp.blogspot.com/-CnEZ-bXGjNo/UVCGEKm5tpI/AAAAAAAAPr8/LNeN3S8qdZI/s400/uovvo3.jpg" width="400" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Davvero, davvero buonissimo e insolito...</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Volete stupire con un uovo dal ripieno curioso?</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Fate questa ricetta, non ve ne pentirete! ;)</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LtgTiuHnoTM/UVCGHT56EqI/AAAAAAAAPsE/96nh8lt8SYg/s1600/uovvvo1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://2.bp.blogspot.com/-LtgTiuHnoTM/UVCGHT56EqI/AAAAAAAAPsE/96nh8lt8SYg/s400/uovvvo1.jpg" width="400" /></a></div><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_b_tBIm9C80/UVCGJvGin3I/AAAAAAAAPsM/vAvvsV0fxq8/s1600/ultimo+uovo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-_b_tBIm9C80/UVCGJvGin3I/AAAAAAAAPsM/vAvvsV0fxq8/s400/ultimo+uovo.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><b>Per il mezzo guscio di cioccolato:</b></span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">q.b. ottimo cioccolato fondente</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">q.b. miglio soffiato</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif">Far fondere il cioccolato a bagno maria, poi spegnere la fiamma e aggiungere il miglio soffiato. Versarlo nello stampo e attendere alcuni minuti, Poi capovolgerlo in un piatto e mettere in frigo.</span></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><br /></span></div><span face="Verdana, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-U3SiveT70tU/UVCGMYXu7vI/AAAAAAAAPsU/YkiQZR_4iSE/s1600/uovvo2.jpg" style="margin-left: 1em; margin-right: 1em;"><span face="Verdana, sans-serif"><img border="0" height="320" src="http://4.bp.blogspot.com/-U3SiveT70tU/UVCGMYXu7vI/AAAAAAAAPsU/YkiQZR_4iSE/s320/uovvo2.jpg" width="270" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><b style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px; text-align: start;"><span face="Verdana, sans-serif">Ingredienti per la crema di riso:</span></b></div><div style="text-align: center;"><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px; text-align: start;"><span face="Verdana, sans-serif">800g di latte</span></span></div><span face="Verdana, sans-serif"><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"></span></span><br /><div style="text-align: center;"><span face="Verdana, sans-serif"><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px; text-align: start;">150g di riso per risotti (io ho usato il ribe, ma vanno bene anche il carnaroli e il roma)</span></span></div><span face="Verdana, sans-serif"><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"></span><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"></span></span><div style="text-align: center;"><span face="Verdana, sans-serif"><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px; text-align: start;">4/5 cucchiai di zucchero</span></span></div><span face="Verdana, sans-serif"><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"></span><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"><div style="text-align: center;">1 bacca di vaniglia</div></span><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"><div style="text-align: center;">1 pizzico o 2 di sale</div></span></span><br /><div style="text-align: center;"><span style="color: #7e7d7b; font-size: 14px; line-height: 20px;"><span face="Verdana, sans-serif"><br /></span></span></div><div style="text-align: center;"><span style="color: #7e7d7b; font-size: 14px; line-height: 20px;"><span face="Verdana, sans-serif"><br /></span></span></div><b style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"></b><br /><div style="text-align: center;"><b style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px; text-align: start;"><b><span face="Verdana, sans-serif">Preparazione:</span></b></b></div><b style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"></b><div style="text-align: center;"><span style="color: #7e7d7b; font-size: 14px; line-height: 20px;"><span face="Verdana, sans-serif"><br /></span></span></div><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"></span><br /><div style="text-align: center;"><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px; text-align: start;"><span face="Verdana, sans-serif">in una casseruola mettere il latte con il sale, il riso e i semi della bacca di vaniglia che avrete estratto incidendola nel senso della lunghezza. Nel latte mettete anche la bacca oltre a i semini. Cuocete a fuoco medio basso per 15/20 minuti: il riso deve aver assorbito il latte ma deve anche essere cotto. Dopo i primi 10 minuti di cottura, togliete la bacca di vaniglia, aggiungete lo zucchero e ultimate la cottura. Eventualmente, se dovesse addensarsi troppo, aggiungete un po' di latte caldo e continuate la cottura. Lasciate raffreddare coprendo con un coperchio. </span></span></div><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px;"></span><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px; text-align: start;"><span face="Verdana, sans-serif"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #7e7d7b; font-size: 14px; line-height: 20px; text-align: start;"><span face="Verdana, sans-serif"><b>Ingredienti per la salsa al caramello:</b></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><ul style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;"><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: center;"><a class="name" href="http://ricette.giallozafferano.it/ingredienti/Acqua" style="color: #351c75; text-decoration-line: none;" title="Scheda descrittiva dell\\\\\\\' Acqua"><span face="Verdana, sans-serif">Acqua</span></a></div><em class="amount"><div style="text-align: center;"><em class="amount"><span face="Verdana, sans-serif">200 ml</span></em></div></em></li></ul><ul style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;"><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: center;"><a class="name" href="http://ricette.giallozafferano.it/ingredienti/Vanillina" style="color: #351c75; text-decoration-line: none;" title="Scheda descrittiva Vanillina"><span face="Verdana, sans-serif">Vanillina</span></a></div><em class="amount"><div style="text-align: center;"><em class="amount"><span face="Verdana, sans-serif">1 bustina</span></em></div></em></li></ul><ul style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;"><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: center;"><a class="name" href="http://ricette.giallozafferano.it/ingredienti/Zucchero" style="color: #351c75; text-decoration-line: none;" title="Scheda descrittiva dello Zucchero"><span face="Verdana, sans-serif">Zucchero</span></a></div><em class="amount"><div style="text-align: center;"><em class="amount"><span face="Verdana, sans-serif">400 gr</span></em></div><div style="text-align: center;"><em class="amount"><span face="Verdana, sans-serif"><br /></span></em></div></em></li></ul><div style="text-align: center;"><span style="color: #444444; font-size: 15px; line-height: 21px;"><span face="Verdana, sans-serif"><b>preparazione:</b></span></span></div><div style="text-align: center;"><span style="color: #444444; font-size: 15px; line-height: 21px;"><span face="Verdana, sans-serif"><b><br /></b></span></span></div><div class="separator" style="background-color: white; clear: both; color: #444444; font-size: 15px; line-height: 21px;"><span face="Verdana, sans-serif">In un tegame abbastanza ampio e dal fondo spesso, mettete a scaldare a fuoco basso 400 gr di <a href="http://www.giallozafferano.it/ingredienti/Zucchero" style="color: #351c75; text-decoration-line: none;" target="_blank" title="zucchero">zucchero</a> semolato: il fondo spesso è utile per consentire di diffondere uniformemente il calore evitando di bruciare lo<a href="http://www.giallozafferano.it/ingredienti/Zucchero" style="color: #351c75; text-decoration-line: none;" target="_blank" title="zucchero">zucchero</a> ancora prima che si caramelli.</span></div><div style="text-align: center;"><span style="color: #444444; font-size: 15px; line-height: 21px;"><span face="Verdana, sans-serif"><br /></span></span></div><span style="background-color: white; color: #444444; font-size: 15px; line-height: 21px;"></span><br /><div style="text-align: center;"><span style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; text-align: start;"><span face="Verdana, sans-serif">In un altro pentolino, mettete a bollire 200 ml di <a href="http://www.giallozafferano.it/ingredienti/Acqua" style="color: #351c75; text-decoration-line: none;" target="_blank" title="acqua">acqua</a> aggiungendo la bustina di <a href="http://www.giallozafferano.it/ingredienti/Vanillina" style="color: #351c75; text-decoration-line: none;" target="_blank" title="vanillina">vanillina</a> (che potrà essere sostituita, all’occorrenza, con qualsiasi altro aroma, secondo i vostri gusti).</span></span></div><span style="background-color: white; color: #444444; font-size: 15px; line-height: 21px;"></span><div style="text-align: center;"><span style="color: #444444; font-size: 15px; line-height: 21px;"><span face="Verdana, sans-serif"><br /></span></span></div><span face="Verdana, sans-serif"><span style="background-color: white; color: #444444; font-size: 15px; line-height: 21px;"></span></span><br /><div style="text-align: center;"><span face="Verdana, sans-serif"><span style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; text-align: start;">E’ importante fare bollire l’acqua, poiché se la uniste fredda al caramello, quest’ultimo, invece di miscelarsi con essa, si solidificherebbe.</span></span></div><span face="Verdana, sans-serif"><span style="background-color: white; color: #444444; font-size: 15px; line-height: 21px;"></span><span style="background-color: white; color: #444444; font-size: 15px; line-height: 21px;"></span></span><div style="text-align: center;"><span face="Verdana, sans-serif"><span style="background-color: white; color: #444444; font-size: 15px; line-height: 21px; text-align: start;">Quando lo <a href="http://www.giallozafferano.it/ingredienti/Zucchero" style="color: #351c75; text-decoration-line: none;" target="_blank" title="zucchero">zucchero</a> si sarà caramellato raggiungendo la tipica colorazione marroncina, unite direttamente nella pentola l’acqua in ebollizione e mescolate velocemente.</span></span></div><span face="Verdana, sans-serif"><span style="background-color: white; color: #444444; font-size: 15px; line-height: 21px;"></span></span><br /><div class="separator" style="background-color: white; clear: both; color: #444444; font-size: 15px; line-height: 21px;"><span face="Verdana, sans-serif"><br /></span></div><div class="separator" style="background-color: white; clear: both; color: #444444; font-size: 15px; line-height: 21px;"><span face="Verdana, sans-serif">Fate molta attenzione: lo <a href="http://www.giallozafferano.it/ingredienti/Zucchero" style="color: #351c75; text-decoration-line: none;" target="_blank" title="zucchero">zucchero</a> caramella a circa 140 gradi, mentre l’acqua bolle a 100 gradi, quindi quando unirete l’acqua al caramello è molto probabile che la differenza di temperatura provochi qualche schizzo; proteggete quindi le mani e le braccia con un asciuga piatti</span></div><div class="separator" style="background-color: white; clear: both; color: #444444; font-size: 15px; line-height: 21px;"><span face="Verdana, sans-serif"><br /></span></div><div class="separator" style="background-color: white; clear: both; color: #444444; font-size: 15px; line-height: 21px;"><span face="Verdana, sans-serif">ricetta tratta fedelmente da <a href="http://ricette.giallozafferano.it/Salsa-caramello.html" style="color: #351c75; text-decoration-line: none;">giallozafferano</a></span></div><br /><div style="text-align: center;"><span face="Verdana, sans-serif"><br /></span></div><div style="text-align: center;"><span face="Verdana, sans-serif"><br /></span></div><div style="text-align: center;"><span face="Verdana, sans-serif"><span style="text-align: left;">Amalgamare</span> la crema di riso fredda, con la salsa al caramello e metterle nel guscio di cioccolato.</span></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-57899263647276376152023-03-08T13:09:00.002+01:002023-03-08T13:09:27.796+01:00Risotto elegante con pere e gorgonzola<p style="text-align: center;"> <a href="http://4.bp.blogspot.com/-KjOjlub114M/TpgfRSW2hhI/AAAAAAAAHPs/zZ5IDFJNy0Q/s1600/risotto+alle+pere1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" oda="true" src="http://4.bp.blogspot.com/-KjOjlub114M/TpgfRSW2hhI/AAAAAAAAHPs/zZ5IDFJNy0Q/s320/risotto+alle+pere1.jpg" width="320" /></a></p><div style="text-align: center;"><br /></div><div style="text-align: center;">Ciao a tutte, oggi vorrei consigliarvi di fare questo fantastico risotto!</div><div style="text-align: center;">Se potessi dargli un voto da 1 a 5.... gli darei 6!</div><div style="text-align: center;">è... troppo buono!!!<br /><br /><br /><a name='more'></a><br /></div><div class="separator" style="clear: both;"></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3u-QmqPBhzM/TpgfTM0mpsI/AAAAAAAAHP0/s-KEAFjnyFE/s1600/libro+risotti.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="http://1.bp.blogspot.com/-3u-QmqPBhzM/TpgfTM0mpsI/AAAAAAAAHP0/s-KEAFjnyFE/s320/libro+risotti.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">La ricetta l'ho tratta da questo libro:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">la Grande Cucina Italiana</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000;"><strong>riso & risotti</strong></span></div><div class="separator" style="clear: both; text-align: center;">Food Editore srl</div><div class="separator" style="border: medium none; clear: both; text-align: center;">euro 2,90 <a href="http://1.bp.blogspot.com/-q1E9xAmXljs/TpghNXdiQYI/AAAAAAAAHQc/VcAv0JyHoxM/s1600/applauso.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" oda="true" src="http://1.bp.blogspot.com/-q1E9xAmXljs/TpghNXdiQYI/AAAAAAAAHQc/VcAv0JyHoxM/s1600/applauso.gif" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Nel libro la ricetta s'intitola:</div><div class="separator" style="clear: both; text-align: center;">"Anello di riso integrale con pere e formaggio"</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti per 4 persone:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">gr 240 riso integrale o altro se non vi piace</div><div class="separator" style="clear: both; text-align: center;">gr 100 gorgonzola dolce</div><div class="separator" style="clear: both; text-align: center;">1 pera Kaiser</div><div class="separator" style="clear: both; text-align: center;">1/2 cipolla bianca piccola</div><div class="separator" style="clear: both; text-align: center;">gr 50 burro</div><div class="separator" style="clear: both; text-align: center;">1 bicchiere di vino bianco ( io ho usato il marsala secco, per questo lo vedete un po scuretto...)</div><div class="separator" style="clear: both; text-align: center;">brodo vegetale</div><div class="separator" style="clear: both; text-align: center;">sale, pepe bianco</div><div class="separator" style="clear: both; text-align: center;">1 cucchiaio di parmigiano grattugiato</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KMzvtswSG1j96U9bLeUrkH_Hvitu-mTvJgKvV9SVs3Hw7oSfhMNJq2frthJE6b8O2TYBfUBVuc9jDcJG1rJonJ5M2Fe_sQkWov-XrM31rQfWCD7Cl469Vzp5KzK-4rgOb3XeX8U4UCQ/s1600/risotto+alle+pere2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KMzvtswSG1j96U9bLeUrkH_Hvitu-mTvJgKvV9SVs3Hw7oSfhMNJq2frthJE6b8O2TYBfUBVuc9jDcJG1rJonJ5M2Fe_sQkWov-XrM31rQfWCD7Cl469Vzp5KzK-4rgOb3XeX8U4UCQ/s320/risotto+alle+pere2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Tritare la cipolla e stufarla in una casseruola con gr 30 di burro. Tagliare la polpa della pera a dadini. Aggiungete metà alla cipolla e fate cuocere per 5 minuti. Versate il riso, tostatelo e bagnatelo con il vino bianco. Aggiungete il resto delle pere a dadini e portate a cottura il riso bagnandolo con il brodo vegetale caldo.</div><div class="separator" style="clear: both; text-align: center;">Sciogliete il gorgonzola a bagno maria. A cottura del riso avvenuta, spegnere il fuoco e mantecare con i restanti 20 gr di burro e 1 cucchiaio di parmigiano grattugiato.</div><div class="separator" style="clear: both; text-align: center;">Prendete un "ring" ovvero anello o coppa pasta circolare e versateci il risotto al centro di ogni piatto, togliete un poco di riso, al centro e versarci la fonduta di gorgonzola.</div><div class="separator" style="clear: both; text-align: center;">Decorare il piatto con le pere</div><div style="text-align: center;"></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-58575061018636926542023-02-21T23:47:00.004+01:002023-02-21T23:47:39.500+01:00Castagnole dell'ultimo minuto <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuciRZhgS7wnAw-seH_thwn-pzwBoEc_WmjhoNTJHBX6uMYFgVTKTgrhPYoJIAqDgwcxuILRe_YLToA9HKZvxD-uGE1ifyXuYUWzbI3zzRKnWAxZhvVM_afoLSRdD5JHOG3K_AJqV-Xfwq15UVpJWwCn-fHWrkx7NfImPiNtpHWwl6i3mRK150I-nY/s4000/IMG20230221175851.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuciRZhgS7wnAw-seH_thwn-pzwBoEc_WmjhoNTJHBX6uMYFgVTKTgrhPYoJIAqDgwcxuILRe_YLToA9HKZvxD-uGE1ifyXuYUWzbI3zzRKnWAxZhvVM_afoLSRdD5JHOG3K_AJqV-Xfwq15UVpJWwCn-fHWrkx7NfImPiNtpHWwl6i3mRK150I-nY/s320/IMG20230221175851.jpg" width="240" /></a></div><p><br /></p><div style="text-align: center;">Non avete ancora fatto le castagnole per questo martedì grasso? Ecco una ricetta semplice e buonissima appena fatta: </div><div style="text-align: center;">1 uovo intero, gr 60 zucchero semolato, gr 100 di latte, gr 40 olio di semi, 1 vanillina, 1 cucchiaino di lievito per dolci. Amalgamare bene il tutto e friggere mezzo cucchiaio per castagnola in olio di arachidi caldo. Scolarle, passarle nell'alchermes e poi nello zucchero semolato 😋 </div><p></p><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-6409519872336349302023-01-25T19:32:00.006+01:002023-03-02T23:09:36.239+01:00Tiramisù Passione ai lamponi e altri frutti di bosco<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEYrtCh0JQrNEqujuSwDVVeSgl_GZfCwxNYTaKfIvNFyBxofUeqBEHWymm__hqaGuUQWi8iFRiORY_HkkWYxiE8h94TryYfMJIeMPfDGmUJvqlJQw2KnEI22EwJNJeLtXBjCBQPxKfkmqxpE4B_5o7flVErZqc2Z-bA1bd5S9CP11JMkCWv89NwsW/s833/IMG20230126130844-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="833" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEYrtCh0JQrNEqujuSwDVVeSgl_GZfCwxNYTaKfIvNFyBxofUeqBEHWymm__hqaGuUQWi8iFRiORY_HkkWYxiE8h94TryYfMJIeMPfDGmUJvqlJQw2KnEI22EwJNJeLtXBjCBQPxKfkmqxpE4B_5o7flVErZqc2Z-bA1bd5S9CP11JMkCWv89NwsW/w320-h240/IMG20230126130844-01.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Un classico senza tempo? il tiramisù! 💓</div><div class="separator" style="clear: both; text-align: center;">Ho realizzato questo dolce, rivisitandolo in chiave rosso passione dei frutti di bosco, il sapore leggermente asprigno dei lamponi, smorza la dolcezza della crema classica e la arricchisce di sensualità. 💓</div><div class="separator" style="clear: both; text-align: center;">La bagna rossa del succo dei frutti di bosco, rende tutto il dessert fresco e appetitoso 😘 </div><br /><p></p><div style="text-align: center;">Ingredienti:</div><div style="text-align: center;"> </div><div style="text-align: center;">gr 250 mascarpone fresco</div><div style="text-align: center;">2 uova</div><div style="text-align: center;">6 cucchiai di zucchero semolato</div><div style="text-align: center;">savoiardi</div><div style="text-align: center;">lamponi</div><div style="text-align: center;">succo di frutti di bosco naturale </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">In una ciotola montare a meringa gli albumi con 3 cucchiai di zucchero. </div><div style="text-align: center;">In un'altra ciotola montare i tuorli con i restanti 3 cucchiai di zucchero, fino a renderli spumosi e chiari, a questi aggiungere il mascarpone, e amalgamare bene e infine unire gli albumi.</div><div style="text-align: center;">In una pirofila che userete per il dolce, porre alla base i savoiardi e irrorarli di succo di frutti di bosco, poi ricoprire di crema e poi sopra dei pezzi di lampone freschi. Ripetere tutti i passaggi e riporre in frigo per almeno 3 ore prima di servirlo 😋</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArXWrUI0qLsEjd_stw76g9ImfJG0R_mTAChX8hh9jw5AEaZdKGwmb-gkbXC47FlXfpG51I4ogLmuFKyLSCJgoauYZLlovoKmFN7AkaHGWWgqGPMBHQWzilpTEtlg2vhnwvh3uEJhAyAhKAS0g7-c0RatAYLLzlIgPOl9N9SRfTEZzcPryeyM2JxQb/s625/IMG20230125174321-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="625" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArXWrUI0qLsEjd_stw76g9ImfJG0R_mTAChX8hh9jw5AEaZdKGwmb-gkbXC47FlXfpG51I4ogLmuFKyLSCJgoauYZLlovoKmFN7AkaHGWWgqGPMBHQWzilpTEtlg2vhnwvh3uEJhAyAhKAS0g7-c0RatAYLLzlIgPOl9N9SRfTEZzcPryeyM2JxQb/w320-h320/IMG20230125174321-01.jpeg" width="320" /></a></div><br /><div style="text-align: center;"><br /></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-1954871310857229752023-01-24T13:26:00.008+01:002023-03-02T23:10:09.727+01:00Torta deliziosa allo yogurt<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLkI7S33eJcNM3NZWD_pdywpkF2a9i_k-SFATa7nvYutIvLqIHQ94ayvGVMyD6tr86QslTZ1XFVjnhFPNeg_1j2gU1SyIz0efr2YfYMgsQQ9aHKfIo8qwF0uJzo4lmGo10mxsOgEvGPCD6yUZjrxULgFWX8FYVEqPSWBvD_DNHs11MNCxiL0tE6l8/s625/IMG20230123204744-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="469" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLkI7S33eJcNM3NZWD_pdywpkF2a9i_k-SFATa7nvYutIvLqIHQ94ayvGVMyD6tr86QslTZ1XFVjnhFPNeg_1j2gU1SyIz0efr2YfYMgsQQ9aHKfIo8qwF0uJzo4lmGo10mxsOgEvGPCD6yUZjrxULgFWX8FYVEqPSWBvD_DNHs11MNCxiL0tE6l8/w240-h320/IMG20230123204744-01.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Una deliziosa torta per la colazione o la merenda, da tuffare nel cappuccino o nel latte.</div><div class="separator" style="clear: both; text-align: center;">Amate lo yogurt? allora fatela subito!! 😋</div><br /><p></p><div style="text-align: center;"><div class="wp-block-altervista-ingredient" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-size: 16px; line-height: 1.5; list-style-type: none; margin: 8px 0px; padding: 4px 0px; position: relative; text-align: left;"><div class="ingredient-item" data-id="11390" data-unit="g" data-weight="260" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper"><span class="ingredient-number ingredient-qty">280</span> <span class="ingredient-unit" style="padding-right: 0.25rem;">g</span></span><span class="ingredient-text"> <span class="ingredient-name">farina 00</span></span></span></div></div><div class="wp-block-altervista-ingredient" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-size: 16px; line-height: 1.5; list-style-type: none; margin: 8px 0px; padding: 4px 0px; position: relative; text-align: left;"><div class="ingredient-item" data-id="53" data-weight="250" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper"><span class="ingredient-number ingredient-qty" style="padding-right: 0.25rem;">4</span></span><span class="ingredient-text"> <span class="ingredient-name">uova</span> <span class="ingredient-notes">( temperatura ambiente)</span></span></span></div></div><div class="wp-block-altervista-ingredient" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-size: 16px; line-height: 1.5; list-style-type: none; margin: 8px 0px; padding: 4px 0px; position: relative; text-align: left;"><div class="ingredient-item" data-id="123" data-unit="g" data-weight="160" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper"><span class="ingredient-number ingredient-qty">160</span> <span class="ingredient-unit" style="padding-right: 0.25rem;">g</span></span><span class="ingredient-text"> <span class="ingredient-name">yogurt</span> bianco naturale</span></span></div></div><div class="wp-block-altervista-ingredient" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-size: 16px; line-height: 1.5; list-style-type: none; margin: 8px 0px; padding: 4px 0px; position: relative; text-align: left;"><div class="ingredient-item" data-id="355" data-unit="ml" data-weight="90" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper"><span class="ingredient-number ingredient-qty">90</span> <span class="ingredient-unit" style="padding-right: 0.25rem;">ml</span></span><span class="ingredient-text"> <span class="ingredient-name">olio di semi di mais</span></span></span></div></div><div class="wp-block-altervista-ingredient" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-size: 16px; line-height: 1.5; list-style-type: none; margin: 8px 0px; padding: 4px 0px; position: relative; text-align: left;"><div class="ingredient-item" data-id="16536" data-unit="sachet" data-weight="14" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper"><span class="ingredient-number ingredient-qty">1</span> <span class="ingredient-unit" style="padding-right: 0.25rem;">bustina</span></span><span class="ingredient-text"> <span class="ingredient-name">lievito in polvere per dolci</span></span></span></div></div><div class="wp-block-altervista-ingredient" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-size: 16px; line-height: 1.5; list-style-type: none; margin: 8px 0px; padding: 4px 0px; position: relative; text-align: left;"><div class="ingredient-item" data-id="44" data-unit="g" data-weight="180" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper"><span class="ingredient-number ingredient-qty">170</span> <span class="ingredient-unit" style="padding-right: 0.25rem;">g</span></span><span class="ingredient-text"> <span class="ingredient-name">zucchero semolato</span></span></span></div></div><div class="wp-block-altervista-ingredient" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-size: 16px; line-height: 1.5; list-style-type: none; margin: 8px 0px; padding: 4px 0px; position: relative; text-align: left;"><div class="ingredient-item" data-id="24" data-unit="pinch" data-weight="3" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper"><span class="ingredient-number ingredient-qty">1</span> <span class="ingredient-unit" style="padding-right: 0.25rem;">pizzico</span></span><span class="ingredient-text"> <span class="ingredient-name">sale</span></span></span></div></div><div class="wp-block-altervista-ingredient" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-size: 16px; line-height: 1.5; list-style-type: none; margin: 8px 0px; padding: 4px 0px; position: relative; text-align: left;"><div class="ingredient-item" data-id="132" data-unit="sachet" data-weight="3" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper"><span class="ingredient-number ingredient-qty">1</span> cucchiaino di estratto di vaniglia</span></span></div><div class="ingredient-item" data-id="132" data-unit="sachet" data-weight="3" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper"><br /></span></span></div><div class="ingredient-item" data-id="132" data-unit="sachet" data-weight="3" style="font-size: 1em; padding-left: 20px; position: relative; text-align: center;"><span style="font-family: inherit;"><span class="ingredient-qty-wrapper">Montare prima gli albumi a neve ferma, poi i tuorli con lo zucchero, in ciotole separate. Ai tuorli e zucchero, unire lo yogurt e l'olio, poi il sale, la vaniglia e la farina mescolata col lievito. In ultimo unire gli albumi a neve. Cuocere in forno caldo a 170 per 55 minuti.</span></span></div></div></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-84314891748456038142023-01-15T19:01:00.010+01:002023-03-02T23:10:30.473+01:00Mousse di ricotta con frutta fresca<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KwCbJZB7Ubh01UGNhN4R0lkqY1G3i8DWIn0rTUwuLOH8vhqA1gn710LMqm9wKoB9haL8B9gYtRtsxLP7B5KhPLxiBqhcgilim3BKB36aunHMSaDY1X5J-hn_yd6hWgbYCpkiqP-PTm5d2IWtwIaGV_CD-QJBYWD_sx05FvTz677xLtiVZESmjplF/s2048/325664490_718448696457229_154825442381086703_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KwCbJZB7Ubh01UGNhN4R0lkqY1G3i8DWIn0rTUwuLOH8vhqA1gn710LMqm9wKoB9haL8B9gYtRtsxLP7B5KhPLxiBqhcgilim3BKB36aunHMSaDY1X5J-hn_yd6hWgbYCpkiqP-PTm5d2IWtwIaGV_CD-QJBYWD_sx05FvTz677xLtiVZESmjplF/w240-h320/325664490_718448696457229_154825442381086703_n.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Un dessert facile e delizioso!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Gr 250 di ricotta (quella che preferite)</div><div class="separator" style="clear: both; text-align: center;">ml 100 panna per dolci</div><div class="separator" style="clear: both; text-align: center;">Gr 30 zucchero a velo</div><br /><p></p><div style="text-align: center;">In una ciotola lavorare a crema la ricotta ben scolata con lo zucchero. A parte montare la panna ben fredda e aggiungerla alla crema di ricotta, Riempire dei bicchieri con questo composto e decorare con frutta fresca o sciroppata, Riporre in frigo per un'oretta e servire.</div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-37538303239374594452023-01-15T17:56:00.002+01:002023-01-15T18:20:54.678+01:00Biscotti salati<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD0RQIibyltxzoaFFSsY6BqDFfpqmV5VygMQHuVsUMvDmjOwp9ArkI4YqbHexUVC2aapGS7t6Qe60sTYr-joZKlygjU1N0Dg4dC9fUhwtF5HnGSR0z-wQpKr1OGSyc3j2CVL-Alx6Q8kuKqdoO9haqwz5tUq_yCSqh0c2oLx4Iw4BpUSzQlIce-bp/s2048/325464143_731858418282858_473682285666106580_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD0RQIibyltxzoaFFSsY6BqDFfpqmV5VygMQHuVsUMvDmjOwp9ArkI4YqbHexUVC2aapGS7t6Qe60sTYr-joZKlygjU1N0Dg4dC9fUhwtF5HnGSR0z-wQpKr1OGSyc3j2CVL-Alx6Q8kuKqdoO9haqwz5tUq_yCSqh0c2oLx4Iw4BpUSzQlIce-bp/w400-h300/325464143_731858418282858_473682285666106580_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p align="center" class="MsoNormal"><span style="font-family: Arial;">Deliziosi biscotti salati, da offrire come aperitivo o come snack rompi-fame</span></p><p align="center" class="MsoNormal" style="padding: 0pt 0pt 7pt;"><span style="color: #3a3a3a; font-family: Arial;">Farina di grano tenero 210 g</span></p><p align="center" class="MsoNormal" style="padding: 0pt 0pt 7pt;"><span style="color: #3a3a3a; font-family: Arial;">Farina di grano saraceno 90 g</span></p><p align="center" class="MsoNormal" style="padding: 0pt 0pt 7pt;"><span style="color: #3a3a3a; font-family: Arial;">Burro (freddo di frigorifero) 130 g</span></p><p align="center" class="MsoNormal" style="padding: 0pt 0pt 7pt;"><span style="color: #3a3a3a; font-family: Arial;">Parmigiano reggiano (grattugiato) 60 g</span></p><p align="center" class="MsoNormal" style="padding: 0pt 0pt 7pt;"><span style="color: #3a3a3a; font-family: Arial;">Uova 2</span></p><p align="center" class="MsoNormal" style="padding: 0pt 0pt 7pt;"><span style="color: #3a3a3a; font-family: Arial;">Zenzero in polvere 2 cucchiaini</span></p><p align="center" class="MsoNormal" style="padding: 0pt 0pt 7pt;"><span style="color: #3a3a3a; font-family: Arial;">Noce moscata 1 cucchiaino</span></p><p align="center" class="MsoNormal" style="padding: 0pt 0pt 7pt;"><span style="color: #3a3a3a; font-family: Arial;">Pepe nero 1 cucchiaino</span></p><p align="center" class="MsoNormal" style="padding: 0pt 0pt 7pt;"><span style="color: #3a3a3a; font-family: Arial;">Sale Un pizzico</span></p><p class="p" style="margin-left: 0,0000pt; mso-pagination: widow-orphan; text-align: left;"><span style="background: rgb(255, 255, 255); color: #3a3a3a; font-family: Arial;">Nella ciotola dell’impastatrice, versate le farine e le spezie in polvere. Con il gancio impastatore, iniziate a mescolare le polveri, unendo un pizzico di sale. Aggiungete il burro freddo tagliato a pezzetti, le uova, il Parmigiano Reggiano grattugiato e continuate ad impastare, per circa 10 minuti, in modo che l’impasto diventi omogeneo e tutti gli ingredienti siano ben incorporati.</span></p><p class="p" style="margin-left: 0,0000pt; mso-pagination: widow-orphan; text-align: left;"><span style="background: rgb(255, 255, 255); color: #3a3a3a; font-family: Arial;">Una volta pronto, ponete l’impasto sul tavolo e cominciate a preparare gli omini di pan di zenzero salati, avvalendovi di uno stampo in silicone. Innanzitutto, prendete una pallina d’impasto per volta e schiacciatela con le mani all’interno dello stampino a forma di omino.</span></p><p class="p" style="margin-left: 0,0000pt; mso-pagination: widow-orphan; text-align: left;"><span style="background: rgb(255, 255, 255); color: #3a3a3a; font-family: Arial;">Spolverate un pizzico di farina sulla pasta, dopodichè stendete ogni formina con il matterello. Togliete via gli eccessi di pasta e rifinite la forma dell’omino con l’aiuto di un coltello (fate attenzione a non tagliare lo stampo in silicone).</span></p><p class="p" style="margin-left: 0,0000pt; mso-pagination: widow-orphan; text-align: left;"><span style="background: rgb(255, 255, 255); color: #3a3a3a; font-family: Arial;">Capovolgete lo stampo in silicone e, piano piano, sfilate il biscotto dalla formina. Procedete in questo modo per tutti i biscotti, fino alla fine. Adagiate tutti i biscotti su una teglia da forno antiaderente e, una volta cotti, cuoceteli in forno già caldo a 200° per circa 10 minuti.</span></p><p class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 11,0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Ricetta copiata pari pari da "una pasticciona in cucina" Grazie!</span></p></div><div class="separator" style="clear: both; text-align: center;"></div><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-28851377772257421872023-01-13T16:06:00.003+01:002023-01-20T07:40:18.686+01:00Caramello salato vegano<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4ou0LAdtMAOWjRXQ48hjIdjyhP2u82fEQj0V832vfa5v1Abm8lfdGFAb0_MkKBsVOcjcm7JvxPu7nsDgamriwrsCvfB-ytN1mK6RRQ5Zr5qzZtUpDymQYZs-paI7dYpNiiwOHfUSMSUAFz4NsAEHHJiadcwOQBw5_S8EDCFHVeA7W0feloO42saL/s960/323373625_549350643745456_2299618148586495883_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4ou0LAdtMAOWjRXQ48hjIdjyhP2u82fEQj0V832vfa5v1Abm8lfdGFAb0_MkKBsVOcjcm7JvxPu7nsDgamriwrsCvfB-ytN1mK6RRQ5Zr5qzZtUpDymQYZs-paI7dYpNiiwOHfUSMSUAFz4NsAEHHJiadcwOQBw5_S8EDCFHVeA7W0feloO42saL/w400-h300/323373625_549350643745456_2299618148586495883_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: center;">Adoro da sempre il caramello classico ma, da quando ho scoperto quello sabato...sono combattuta tra queste dolcezze a scegliere il preferito! </p><p style="text-align: center;">Ottimo servito con una fetta di torta al cioccolato fondente, su un gelato alla crema o fiordilatte, ma anche sul pane come ho fatto io!</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredienti:</p><p style="text-align: center;">gr 200 zucchero semolato</p><p style="text-align: center;">ml 200 panna vegetale da montare</p><p style="text-align: center;">pochissimo sale fino</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Scaldare la panna con meno della metà di sale di un cucchiaino da caffè, fino al quasi al bollore ma NON deve bollire.</p><p style="text-align: center;">In un tegame antiaderente mettere lo zucchero a secco a lasciar sciogliere a fuoco basso senza mescolare.</p><p style="text-align: center;">Ottenuto un bel biondo caramello, spegnere il fuoco e con le fruste di metallo, amalgamateci la panna a filo CALDA. Versate la cremina abbastanza liquida in un barattolino e una freddata a temperatura ambiente riponete il barattolino in frigorifero e raffreddandosi si addenserà </p><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-18217828146982990292022-12-30T18:39:00.001+01:002022-12-30T18:50:13.506+01:00Torta diplomatica per il mio compleanno<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCv_xhGE7X9ph-W9h1EvcZr6l0leH0gHneNzpv699EvQ2uPTmGnPT61u-zh1bcrZJ6m-qSbQg0Q85rN-f6oIfGAYiQ108z8E5xyb0uuMV15EjT-rGkUgjBpDhtfz_rT9dCneUm5Wt2Y3thN9jG5LXfVhmS1U9tebes4Q81CGM7b0RvBroaDXs10DJ/s568/IMG20221229135326-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="466" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCv_xhGE7X9ph-W9h1EvcZr6l0leH0gHneNzpv699EvQ2uPTmGnPT61u-zh1bcrZJ6m-qSbQg0Q85rN-f6oIfGAYiQ108z8E5xyb0uuMV15EjT-rGkUgjBpDhtfz_rT9dCneUm5Wt2Y3thN9jG5LXfVhmS1U9tebes4Q81CGM7b0RvBroaDXs10DJ/w329-h400/IMG20221229135326-01.jpeg" width="329" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Questo è stato il dolce del mio compleanno che è stato il 29 dicembre.</div><div class="separator" style="clear: both; text-align: center;">Ho spesso mangiato i diplomatici in pasticceria ma, la torta diplomatica ( sono la stessa cosa) non l'avevo mai cucinata e per la mia gioia è stata veramente un capolavoro di bontà. </div><div class="separator" style="clear: both; text-align: center;">Me ne sono completamente innamorata ❤️</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">2 rotoli di pasta sfoglia</div><div class="separator" style="clear: both; text-align: center;">1 pan di spagna</div><div class="separator" style="clear: both; text-align: center;">liquore rosso Alchermes</div><div class="separator" style="clear: both; text-align: center;">crema pasticcera</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lacucinadipaolabrunetti.blogspot.com/2011/01/pan-di-spagna-leggero-e-sempre-di.html" target="_blank">A questo mio link la ricetta del pan di spagna</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cuocere la pasta sfoglia molto ben bucherellata con i rebbi di una forchetta e ben cosparsa di zucchero semolato in forno a 180 gradi per circa 15-20 minuti.</div><div class="separator" style="clear: both; text-align: center;">Ovviamente la misura del pan di spagna e delle due paste sfoglie dovranno essere identiche.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">CREMA PASTICCERA</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">4 tuorli</div><div class="separator" style="clear: both; text-align: center;">gr 200 zucchero semolato</div><div class="separator" style="clear: both; text-align: center;">1/2 litro di latte</div><div class="separator" style="clear: both; text-align: center;">gr 50 farina 00</div><div class="separator" style="clear: both; text-align: center;">1 bacca di vaniglia</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Sbattere con le fruste i tuorli con lo zucchero e i semi di vaniglia, aggiungere la farina e piano piano il latte e mettere il composto sul fuoco basso e portare all'ebollizione sempre mescolando, lasciar raffreddare ricoprendo la crema con poco zucchero semolato.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">BAGNA</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Mezzo bicchiere di liquore e mezzo bicchiere di acqua, mescolare bene.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">ASSEMBLAGGIO</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Su di un bel piatto da portata appoggiare il primo disco di pasta sfoglia, poi su di esso, fare il primo strato di crema giallo (una metà) appoggiarci il pan di spagna e, su di esso mettere la bagna rossa con un pennello da dolci o un semplice cucchiaio, poi ancora crema gialla e infine l'altra pasta sfoglia.</div><div class="separator" style="clear: both; text-align: center;">Mettere in frigo per almeno tre ore, poi cospargere di zucchero a velo e servire.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-65575390594938717182022-12-30T17:43:00.000+01:002022-12-30T17:43:23.219+01:00Cannoli di panettone ripieni di ricotta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face="Verdana, sans-serif">Ecco un' idea originale per un dessert veloce, buono e gradevole per gli occhi! ;)</span></div>
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<strong><em><span face="Verdana, sans-serif" style="color: #990000;">Ingredienti:</span></em></strong></div>
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<span face="Verdana, sans-serif">fette di panettone</span></div>
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<span face="Verdana, sans-serif">gr 300 ricotta di pecora</span></div>
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<span face="Verdana, sans-serif">gr 100 zucchero a velo</span></div>
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<span face="Verdana, sans-serif">gr 100 cioccolato fondente</span></div>
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<span face="Verdana, sans-serif">marsala dolce ( o acqua e zucchero per bagnare le fette di panettone)</span></div>
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<span face="Verdana, sans-serif">Passare al setaccio la ricotta e lavorarla con lo zucchero a velo, aggiungerci poi il cioccolato a piccole scaglie.</span></div>
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<span face="Verdana, sans-serif">Tagliare a fette il panettone, privarle della crosta e mettere ogni fetta tra due fogli di pellicola per alimenti e spianarla con il matterello fino a ridurla di pochi millimetri. Bagnare con il marsala dolce ( ogni fetta di panettone) e rifinirla a rettangolo con un coltello, metterci la ricotta e arrotolate a cannolo. Mettere in frigo fino al momento di servire.</span></div><div style="text-align: center;"><span face="Verdana, sans-serif">Cospargere di zucchero a velo ogni cannolo.</span></div>
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<div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.comtag:blogger.com,1999:blog-2237768082257863464.post-43503724213203144912022-11-26T18:19:00.006+01:002022-11-26T18:19:45.420+01:00Risotto con zucca e cioccolato fondente<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYvLPAq_mhMhry11me0Ii4_iecV5yAyjBMliEEvkI1ichVWg9PhU6ALRfviVnk7F5Otwwf1vk5KgP_KFVBNhgXlOPSwdE8iEtN-IulinMrsdLNWSDlcii9oYv-lLcoY_lRilEebetB9o/s1080/120195584_829799747763427_3045641513707483631_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYvLPAq_mhMhry11me0Ii4_iecV5yAyjBMliEEvkI1ichVWg9PhU6ALRfviVnk7F5Otwwf1vk5KgP_KFVBNhgXlOPSwdE8iEtN-IulinMrsdLNWSDlcii9oYv-lLcoY_lRilEebetB9o/w400-h300/120195584_829799747763427_3045641513707483631_o.jpg" width="400" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Questo è un risotto elegante nel gusto e nella presentazione, assolutamente da provare!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti per 4 persone:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">gr 300 riso Carnaroli</div><div class="separator" style="clear: both; text-align: center;">lt 1 brodo vegetale</div><div class="separator" style="clear: both; text-align: center;">1 scalogno</div><div class="separator" style="clear: both; text-align: center;">1/2 bicchiere di marsala secco</div><div class="separator" style="clear: both; text-align: center;">burro q.b.</div><div class="separator" style="clear: both; text-align: center;">gr 100 formaggio </div><div class="separator" style="clear: both; text-align: center;">1 fetta di zucca </div><div class="separator" style="clear: both; text-align: center;">cioccolato fondente ottima qualità con 85% di cacao</div><div class="separator" style="clear: both; text-align: center;">sale q.b.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">In un tegame mettere un pochino di burro con lo scalogno tritato, far soffriggere e poi mettere il riso attendere qualche minuto poi aggiungere il marsala. <span> In precedenza avrete fatto il brodo vegetale e pulito e tagliato la zucca a piccoli cubetti. Quando il riso sarà diventato traslucido (2-3 minuti) aggiungere la zucca a cubetti e un po di brodo. Portare a cottura il riso e poco prima aggiungere il formaggio a pezzetti, far sciogliere bene e spegnere la fiamma. Mantecare con pochissimo burro freddo e impiattare il risotto, ponendo sul fondo del piatto piccole scaglie di cioccolato, poi ricoprire di riso e spolverare ancoro un poco di cioccolato grattugiato.</span></div><br /> <div class="blogger-post-footer">http://lacucinadipaolabrunetti.blogspot.com/feeds/posts/default</div>Paola Brunettihttp://www.blogger.com/profile/11796688246800964979noreply@blogger.com