tag:blogger.com,1999:blog-21302807810585040222024-03-10T03:46:37.144+01:00Mondi e SaporiAppunti e informazioni di viaggio condite dai sapori migliori provenienti da tutto il mondo...Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-2130280781058504022.post-81874928830230983232017-10-04T12:08:00.001+02:002017-10-04T12:12:41.969+02:00American Sponge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJR0qtby3IBcPSLEqIXpIqok-LNIDx8-p3MB4U4pmnJXdmFvl1BqC7SiOXhzGyflKBMWvDKiOYAvS9BpaOtV3e32EVeIMWxv47OinGB2zNUn_yZ__AJj0BHmOaWw4FBtnfqOmIYUJxR4/s1600/DSC_0461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJR0qtby3IBcPSLEqIXpIqok-LNIDx8-p3MB4U4pmnJXdmFvl1BqC7SiOXhzGyflKBMWvDKiOYAvS9BpaOtV3e32EVeIMWxv47OinGB2zNUn_yZ__AJj0BHmOaWw4FBtnfqOmIYUJxR4/s640/DSC_0461.JPG" width="640" /></a></div>
<br />
L'american sponge cake è il classico 'pan di spagna' all'americana. Soffice e leggero ideale a colazione o se arricchito con creme, glasse o frutta un dessert semplice ma di grande gusto!<br />
<br />
Ingredienti:<br />
<br />
- 6 uova separate<br />
- 100 grammi di farina 00<br />
- 135 grammi di zucchero<br />
- 65 grammi di zucchero a velo<br />
- 1/4 di cucchiaino di lievito per dolci<br />
- 1/4 di cucchiaino di sale<br />
- 2 cucchiai di acqua<br />
- 3/4 di cucchiaino di cremor tartaro (sostituibile con un cucchiaio di succo di limone)<br />
- vanillina a piacere<br />
- buccia di limone a piacere<br />
<br />
<a name='more'></a><br /><br />
Procedimento:<br />
<br />
Unire i 6 tuorli d'uovo portati a temperatura ambiente con 135 grammi di zucchero preferibilmente con una frusta K fino ad ottenere un composto omogeneo. Una volta montate le uova con lo zucchero unire la vaniglia, la buccia di limone e i 2 cucchiai di acqua e mescolare delicatamente.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tpnOvguB2jWWiDoBEJ3gNJyiYweEkcBRyEUJw5AV_zdn9wWeYlkIQCvXvl91q3yMHOrUU6c6T8KF-ahOx8mSRUYld_2ZiYzS6OZf13KKzO3yrOcs0E5feE18P7awCYNhocb-RaTZVdY/s1600/DSC_0427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tpnOvguB2jWWiDoBEJ3gNJyiYweEkcBRyEUJw5AV_zdn9wWeYlkIQCvXvl91q3yMHOrUU6c6T8KF-ahOx8mSRUYld_2ZiYzS6OZf13KKzO3yrOcs0E5feE18P7awCYNhocb-RaTZVdY/s320/DSC_0427.JPG" width="320" /></a></div>
<br />
Montare a neve morbida i 6 albumi aggiungendo quasi alla fine il cremor tartaro (in sostituzione il succo di limone) e lo zucchero a velo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJa9ALy5AhM92_vF29kPiM1NCzm3nTAHUihyphenhyphenZjgsm_wenTMKAyjNE-oAeTqdkJAbMbqC14tZ9ca2EyRsXJtCuRXjf-5e-eGgwTkQsBQJLkf2XJnzjlCl5IZF-2IjGInS5FfYAkGMZ7Qrk/s1600/DSC_0428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJa9ALy5AhM92_vF29kPiM1NCzm3nTAHUihyphenhyphenZjgsm_wenTMKAyjNE-oAeTqdkJAbMbqC14tZ9ca2EyRsXJtCuRXjf-5e-eGgwTkQsBQJLkf2XJnzjlCl5IZF-2IjGInS5FfYAkGMZ7Qrk/s320/DSC_0428.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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsj5D4AdiW6KGRfTMZf4KPOnFkpnm7WFGWNw4JuG7cFijEK1M-MK8atHeP7xp8OoLP8ymVafm17uFDbsdgnWfKMsB18g9KhoHDuIbcqQcHrVj0SZ7VK6eGDRkYQULy7mI06TM6I_ayhOI/s1600/DSC_0430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsj5D4AdiW6KGRfTMZf4KPOnFkpnm7WFGWNw4JuG7cFijEK1M-MK8atHeP7xp8OoLP8ymVafm17uFDbsdgnWfKMsB18g9KhoHDuIbcqQcHrVj0SZ7VK6eGDRkYQULy7mI06TM6I_ayhOI/s320/DSC_0430.JPG" width="320" /></a></div>
<br />
In una ciotola a parte unire le 'polveri' cioè farina, lievito per dolci e sale.<br />
Unire le polveri delicatamente al composto ottenuto con i tuorli d'uovo.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGNNQy9qOx-Cn76zTGljpyesOyAhyphenhyphen1mnzw6HimezVhjBAfplrXFjFucl6do8Mq_U1mWS7ctY1UbSJi5iTY3vLAGnX5f7_wJH7p5Yee8P5DLEIaZeNU0DECFw5kkvynqmKuzkr__gZ5Hs/s1600/DSC_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGNNQy9qOx-Cn76zTGljpyesOyAhyphenhyphen1mnzw6HimezVhjBAfplrXFjFucl6do8Mq_U1mWS7ctY1UbSJi5iTY3vLAGnX5f7_wJH7p5Yee8P5DLEIaZeNU0DECFw5kkvynqmKuzkr__gZ5Hs/s320/DSC_0433.JPG" width="320" /></a></div>
<br />
A questo punto aggiungere a questo composto gli albumi montati.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgg8pELvN84qa-yTY6U-KNcmGqwuXnrSIshxUWPQJhhBhWF2qyf95-VoYCIsTXV1ROSKgXVQdwCZLFi3LxUalKCVGS0gss5vqaQfpp8pAnccYdf9oPCmmZNa04OhXgCoA24AR4_hyeFE/s1600/DSC_0435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgg8pELvN84qa-yTY6U-KNcmGqwuXnrSIshxUWPQJhhBhWF2qyf95-VoYCIsTXV1ROSKgXVQdwCZLFi3LxUalKCVGS0gss5vqaQfpp8pAnccYdf9oPCmmZNa04OhXgCoA24AR4_hyeFE/s320/DSC_0435.JPG" width="320" /></a></div>
<br />
Porre il composto in una tortiera da ciambella.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-ra4J4iYufvxNbdCvfu__hrZGOcrfy9SDMYjGec75-sK-GZNIcdG8waQ7BXGAFBNqTfHx8PTjov9G6xfmDNP7foCDUOMb7MWag_tyeh0j7sUcM3eEm8O20H211L3N0O5_RatLhyphenhyphenRy7s/s1600/DSC_0437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1061" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-ra4J4iYufvxNbdCvfu__hrZGOcrfy9SDMYjGec75-sK-GZNIcdG8waQ7BXGAFBNqTfHx8PTjov9G6xfmDNP7foCDUOMb7MWag_tyeh0j7sUcM3eEm8O20H211L3N0O5_RatLhyphenhyphenRy7s/s320/DSC_0437.JPG" width="320" /></a></div>
<br />
Infornare 30/35 minuti a 180° possibilmente con funzione 'ventilato'.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaubwvvqQokhcrY1Uhn1SeXa7ThuvcTb0ncVJkkjpbtMISwSjFJvPnTSCzFsM7-wANihSs1jUgWxmE44iAawW0cgqumce3fvWauTSbXvN3Z1M9pDsIEeFsNJctpL8rKiyb99VWwGPpzpc/s1600/DSC_0438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaubwvvqQokhcrY1Uhn1SeXa7ThuvcTb0ncVJkkjpbtMISwSjFJvPnTSCzFsM7-wANihSs1jUgWxmE44iAawW0cgqumce3fvWauTSbXvN3Z1M9pDsIEeFsNJctpL8rKiyb99VWwGPpzpc/s320/DSC_0438.JPG" width="320" /></a></div>
<br />
Una volta sfornato il dolce porlo 'a testa in giù' appoggiando la tortiera su una tazza e aspettare che il dolce si raffreddi totalmente.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mcQxmc-L8uld-1JhNnJcDIi07Ij1pM1GlO_yvtNosyMG6y91gnxqd4vAEAzzudtew_d_YdDbdaTSZ-JzpV8AJMCwIExIPlzHfgLT4djooAw1IU3pHMWRhHuB8c6zxLicksxpw4jhww8/s1600/DSC_0439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mcQxmc-L8uld-1JhNnJcDIi07Ij1pM1GlO_yvtNosyMG6y91gnxqd4vAEAzzudtew_d_YdDbdaTSZ-JzpV8AJMCwIExIPlzHfgLT4djooAw1IU3pHMWRhHuB8c6zxLicksxpw4jhww8/s320/DSC_0439.JPG" width="320" /></a></div>
<br />
Servire il dolce solo con zucchero a velo o sbizzarritevi con creme o frutta.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4BhIIoRyWTqNcFsQktNZiBLxWRMoUfxqFZhz-sKew0eRx_DK7gha13LyPys3rwt7Rrk8jzP00_GkKSHeouV5o_KIuqbbQANX8rFLYMUbIf1dPsomj4cfk0CCoxF09h68bPIc9XVQkS8/s1600/DSC_0460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4BhIIoRyWTqNcFsQktNZiBLxWRMoUfxqFZhz-sKew0eRx_DK7gha13LyPys3rwt7Rrk8jzP00_GkKSHeouV5o_KIuqbbQANX8rFLYMUbIf1dPsomj4cfk0CCoxF09h68bPIc9XVQkS8/s320/DSC_0460.JPG" width="320" /></a></div>
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com4tag:blogger.com,1999:blog-2130280781058504022.post-41053602767859591472016-11-15T19:00:00.000+01:002016-11-15T18:42:40.340+01:00Apfelstrudel (Strudel di mele)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsp0PzJm8KoTOQszK7z_4FeKct3TPeZYYQdElFrf2dGQnv5ZFXnBep18HCeEuC-cm8oA_BUmb3uFgVzRUyvn07-Gg1ogAo2N-sTYSZIZjMQNgOD6KsWeGBFkDUtwgLWTsdbdaNJCwVUg/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsp0PzJm8KoTOQszK7z_4FeKct3TPeZYYQdElFrf2dGQnv5ZFXnBep18HCeEuC-cm8oA_BUmb3uFgVzRUyvn07-Gg1ogAo2N-sTYSZIZjMQNgOD6KsWeGBFkDUtwgLWTsdbdaNJCwVUg/s640/DSC_0042.JPG" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;">L'apfelstrudel o da noi meglio noto come strudel è un dolce di origine austriaco, ma largamente diffuso in Trentino Alto Adige, è il dolce perfetto per questo inizio d'autunno. Pochi ingredienti, ma di ottima qualità fanno di questo dolce un vero 'must' della cucina internazionale.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Ingredienti:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Per la pasta strudel:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-250 grammi di farina</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-100 ml di acqua tiepida</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 20 ml di olio di semi oppure 20 grammi di burro</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 uovo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 pizzico di sale</span><br />
<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif;">Per il ripieno:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 kg di mele sbucciate</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 100 grammi di burro</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 50 grammi di burro fuso per spennellare l'interno e per la copertura</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 100 grammi di pangrattato</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 100 grammi di zucchero</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 cucchiaio di cannella in polvere</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- pinoli a piacere (circa 40 grammi)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- uvetta a piacere (circa 60 grammi)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- noci a piacere (circa 60 grammi)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Procedimento:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Versare la farina sulla spianatoia (o nell'impastatore) aggiungerci l'uovo, il sale l'acqua e l'olio e impastare per pochi minuti, fino ad ottenere un impasto molto elastico. Ungere la pallina d'impasto ottenuta con un po' d'olio e far riposare l'impasto per una mezz'ora .</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aOGqRj3gGqYIDNXFimkRsLz7bNu5y5RJlkAPdHk6vEj-uAoEWx6ODzeyQtcGRzk34-PnHVtaaMOuTYSrW3BLo5qfrq4mZOynPE-L4rCaJf8DjcPbXHZvn6oDU84pN_jyb7bmOAKktD4/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aOGqRj3gGqYIDNXFimkRsLz7bNu5y5RJlkAPdHk6vEj-uAoEWx6ODzeyQtcGRzk34-PnHVtaaMOuTYSrW3BLo5qfrq4mZOynPE-L4rCaJf8DjcPbXHZvn6oDU84pN_jyb7bmOAKktD4/s320/DSC_0003.JPG" width="320" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Intanto mettete a bagno l'uvetta in acqua tiepida (o latte tiepido) poi in una padella antiaderente fate tostare il pangrattato con il burro (100 grammi).</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwvtX1GInzviVgBHHupIVLkBNx2RN_JZ09kVvdT7cSAiAHSQp-OUB5t1ODTX_QC2OFht_Prthn8-w-FODnKQ5WxmMp00lBieApAkrrkpdvVHKqU6cigrYbB4WuZ6pDTh2JOMWdAy9QS4/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwvtX1GInzviVgBHHupIVLkBNx2RN_JZ09kVvdT7cSAiAHSQp-OUB5t1ODTX_QC2OFht_Prthn8-w-FODnKQ5WxmMp00lBieApAkrrkpdvVHKqU6cigrYbB4WuZ6pDTh2JOMWdAy9QS4/s320/DSC_0006.JPG" width="320" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Tagliate le mele a fettine sottili o a quadretti abbastanza piccoli e unire l'uvetta ben strizzata, lo zucchero, la cannella, i pinoli e le noci.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhLHNBAZrt3T4ASIEajNTGTbGXi4tHG_wF7xoNck2IOC1JOsCbuwFM6YLT4lUKNwZdMIPW5UyY3NOASGLd7L1iOyN7HMKh3PuvgvBdGYTwnY3DsF9hlb_pPlMwhUywjKxOYGCfqQb07s/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhLHNBAZrt3T4ASIEajNTGTbGXi4tHG_wF7xoNck2IOC1JOsCbuwFM6YLT4lUKNwZdMIPW5UyY3NOASGLd7L1iOyN7HMKh3PuvgvBdGYTwnY3DsF9hlb_pPlMwhUywjKxOYGCfqQb07s/s320/DSC_0007.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Stendere la pasta strudel su un canovaccio infarinato aiutandovi con un mattarello fino ad ottenere uno sfoglia molto sottile, se volete potete tirarla anche a mano, essendo la pasta molto elastica, vi riuscirà abbastanza facilmente.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOp9KpdGQs5WhUs4D1PmFL6khQk09rhtGwwezy19CAOWXgeTlL2YoZv01sxBGSkPp7nVxR_CBuCOlyn6phFPOsD_qGL21CTuqEtkd-dZThfLQ0yv2NOuYL6VM2DNAwncgNl5-izmR76Hc/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOp9KpdGQs5WhUs4D1PmFL6khQk09rhtGwwezy19CAOWXgeTlL2YoZv01sxBGSkPp7nVxR_CBuCOlyn6phFPOsD_qGL21CTuqEtkd-dZThfLQ0yv2NOuYL6VM2DNAwncgNl5-izmR76Hc/s320/DSC_0011.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Adesso spennellare con un po' di burro fuso (non bollente!!!) circa 25 grammi, stendere il pangrattato tostato, e il composto di mele e frutta secca precedentemente preparato lasciando liberi circa 2 cm per bordo.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tghEOBHH_wOxGQAHOzCLtnofoS18cQqed-s4Bw3g3O1fq4Ani1ChRXzA8IWfXZfbiqd-wv7At0hHTw0uDqPNNRq9gJL1axleCOid1GWsWXU4pknjGkDsn_hPA2_-bxzxU7LrrFYel2o/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tghEOBHH_wOxGQAHOzCLtnofoS18cQqed-s4Bw3g3O1fq4Ani1ChRXzA8IWfXZfbiqd-wv7At0hHTw0uDqPNNRq9gJL1axleCOid1GWsWXU4pknjGkDsn_hPA2_-bxzxU7LrrFYel2o/s320/DSC_0012.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Arrotolate lo strudel per l verso più lungo aiutandovi con il canovaccio, sigillate bene tutti i lati ponete lo strudel su una teglia ricoperta di carta forno tenendo la chiusura della pasta verso il basso, spennellatelo con il restante burro fuso (circa 25 grammi).</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhye5ygSIIEevPGb75NJ5clTWnPlkADV0Vy1A83jwDO3Ql8OU0jhOIGeXYKyunRx2CLkzaNq91FNGUT2KIEVV-tBhxTtm3GyxPKtD3laSQENyIVz7jJz2EFbXub0Te0IuBd6DQBB57EBNg/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhye5ygSIIEevPGb75NJ5clTWnPlkADV0Vy1A83jwDO3Ql8OU0jhOIGeXYKyunRx2CLkzaNq91FNGUT2KIEVV-tBhxTtm3GyxPKtD3laSQENyIVz7jJz2EFbXub0Te0IuBd6DQBB57EBNg/s320/DSC_0013.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"> Adesso infornate a 200° per 45 minuti. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtzIkQKq9DPH96Gsl1CuoRKa6Fah9O4sM-M50fAUWjdEfFc22EVF7g-esLy0-7FsaQIsgkiahphqZ5W15vW3UrpB8olK-aYUMlSvLX8MRx3MvnR_vxeer0qeWHlbf2IYgRlRVYKpkwtY/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtzIkQKq9DPH96Gsl1CuoRKa6Fah9O4sM-M50fAUWjdEfFc22EVF7g-esLy0-7FsaQIsgkiahphqZ5W15vW3UrpB8olK-aYUMlSvLX8MRx3MvnR_vxeer0qeWHlbf2IYgRlRVYKpkwtY/s320/DSC_0017.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Spolverizzate con zucchero a velo e servite tiepido. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFL2_ie6y29dXty9Y27lzyUXpeZsoysjwIYPT7IbOyAVrX_YaI1ZVeVJe7Av6wQROS3OXDCCHO-ihRWJtGkqUoIAif3I8cN0drOiesqCfbtpvB55jFGSmepQb6BO3elF84FqNM6ONasA/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFL2_ie6y29dXty9Y27lzyUXpeZsoysjwIYPT7IbOyAVrX_YaI1ZVeVJe7Av6wQROS3OXDCCHO-ihRWJtGkqUoIAif3I8cN0drOiesqCfbtpvB55jFGSmepQb6BO3elF84FqNM6ONasA/s320/DSC_0027.JPG" width="320" /></span></a></div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-28801164800059886802016-06-22T09:49:00.000+02:002016-06-22T09:53:08.722+02:00Oreo Dream Pie (Torta agli Oreo)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R-ZQL3LelktbB0_B_816E1pjy5zq81ONyW1tuG5HTGKyo0J7foF0Crm2hiwnxzYoY6LTeKgFkHastx18lcKclkvQFQBVMKQpUvHi5N3XRTKvHTEYNgMp-KyB8aZdb3Dsg_si4gr00vg/s1600/DSC_0428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R-ZQL3LelktbB0_B_816E1pjy5zq81ONyW1tuG5HTGKyo0J7foF0Crm2hiwnxzYoY6LTeKgFkHastx18lcKclkvQFQBVMKQpUvHi5N3XRTKvHTEYNgMp-KyB8aZdb3Dsg_si4gr00vg/s640/DSC_0428.JPG" width="640" /></a></div>
<br />
Una ricetta facile, facile perfetta per concludere in maniera cioccolatosa ua cena tex-mex.<br />
La torta agli oreo in realtà non ha una ricetta originale pubblica (essendo un dolce industriale) ma si riesce tranquillamente a riprodurla in casa con un risultato molto simile all'originale.<br />
Ingredienti:<br />
- 600 grammi di biscotti oreo<br />
- 40 grammi di burro<br />
- 400 grammi di formaggio spalmabile (tipo philadelphia)<br />
- 400 grammi di panna da dolci<br />
- 100 grammi di zucchero a velo<br />
- 6 fogli di gelatina<br />
- 2 cucchiaini di essenza alla vaniglia<br />
- 2 cucchiai di latte<br />
- glassa al cioccolato (opzionale)<br />
<a name='more'></a>Procedimento:<br />
Separare i biscotti (circa 350 grammi) dalla loro cremina e metterla in una ciotola a parte.<br />
Sciogliere la cremina con il burro.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQODzeJQBfKLtsfD-V0ppsASapV9-IIwVWY1MqeiZTo8Iw317pwRQJESSrXsQvMs7KpyA_8dxRh8kVYH34FMaHmD4FwdBwM39DOYScJCE_G3JYNuc3wgQ2SRWoYn4HKWUHycNnbDFSoRg/s1600/DSC_0386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQODzeJQBfKLtsfD-V0ppsASapV9-IIwVWY1MqeiZTo8Iw317pwRQJESSrXsQvMs7KpyA_8dxRh8kVYH34FMaHmD4FwdBwM39DOYScJCE_G3JYNuc3wgQ2SRWoYn4HKWUHycNnbDFSoRg/s320/DSC_0386.JPG" width="320" /></a></div>
<br />
Ridurre i biscotti in polvere con un mixer. Unire i biscotti sbriciolati alla cremina di burro.<br />
In uno stampo a cerniera foderato di carta da forno, versare il composto e compattarlo per bene sul fondo della tortiera.<br />
Riporre in frigo per un'oretta.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWoIOrbBw8QvDnk0XaVbt7aXOZZlDrByUgBZ1M2hpnsKx2hyMu8RrRw5J0ZGqCxtsx93RpRVDe7Ro0aetVdtohxxVP2FALzLfRKZDjSH928zX9SpR8z5bTOLEvu0LAKKV1myY76pphQU/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWoIOrbBw8QvDnk0XaVbt7aXOZZlDrByUgBZ1M2hpnsKx2hyMu8RrRw5J0ZGqCxtsx93RpRVDe7Ro0aetVdtohxxVP2FALzLfRKZDjSH928zX9SpR8z5bTOLEvu0LAKKV1myY76pphQU/s320/DSC_0009.JPG" width="320" /></a></div>
<br />
Montare la panna, mescolare il formaggio con lo zucchero e la colla di pesce sciolta con 2 cucchiai di latte. Unire i 2 composti.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10KtfVd8V7UlEdfaRkWNFTe2-e4AdsCKQfQrMPPgYwVFFK-xBB9WWGbD0YHkmIb7x1iQ9eZXCzd-5vxk8ruPfyctNziPddHqe40V_bSVNF_q3t58G_Qkv6VnssOMoZV9OG-cp9eEiicQ/s1600/DSC_0401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10KtfVd8V7UlEdfaRkWNFTe2-e4AdsCKQfQrMPPgYwVFFK-xBB9WWGbD0YHkmIb7x1iQ9eZXCzd-5vxk8ruPfyctNziPddHqe40V_bSVNF_q3t58G_Qkv6VnssOMoZV9OG-cp9eEiicQ/s320/DSC_0401.JPG" width="320" /></a></div>
<br />
Spezzettare i restanti oreo (circa 250 grammi) e una metà unirli al composto di panna e formaggio.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MWgXmedSNQ5pyTfqrpCqnHPhnr8_9qvopxgnj4kl8siIlTT3rxI8_NfxQlMd_v9GRyV-7ofuRUYtm1godGbJxf1E0fCRtixq0IrLpPPZb-r5iTO-pdyWfKhcTvadGMEpmIDOgfIk8kM/s1600/DSC_0402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MWgXmedSNQ5pyTfqrpCqnHPhnr8_9qvopxgnj4kl8siIlTT3rxI8_NfxQlMd_v9GRyV-7ofuRUYtm1godGbJxf1E0fCRtixq0IrLpPPZb-r5iTO-pdyWfKhcTvadGMEpmIDOgfIk8kM/s320/DSC_0402.JPG" width="320" /></a></div>
<br />
Adagiare il tutto sulla base di biscotti ben raffreddata.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQodfVDpRnyC4XC7HVtVjGDvZX-aNceOW2fwevXIduhhhxBdzX8ZhCvtoVNxUJrB0FDflLaP9TxUaJl_Tu5o9Px3Con7zhCgRcKPNvo9Uw60YTzlB3iaf5rt-Z3sE1dlkurwARKWOg34/s1600/DSC_0403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQodfVDpRnyC4XC7HVtVjGDvZX-aNceOW2fwevXIduhhhxBdzX8ZhCvtoVNxUJrB0FDflLaP9TxUaJl_Tu5o9Px3Con7zhCgRcKPNvo9Uw60YTzlB3iaf5rt-Z3sE1dlkurwARKWOg34/s320/DSC_0403.JPG" width="320" /></a></div>
<br />
Ricoprire la torta con gli ultimi oreo rimasti. Se volete decorate con della glassa al cioccolato.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtpUliQlgw_LCZ0YwFmB3Sc7wNsoZBQRUan56RH7CCmoiEcBlsVZEkwyD10Js2AqxGKtOq3lD9Lbenqmq9ApewvkUtwu_TiqGbuyBelO3kTUDHJCzQdbT-viRiUr_X2sI1lvbKDQEeZY/s1600/DSC_0407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtpUliQlgw_LCZ0YwFmB3Sc7wNsoZBQRUan56RH7CCmoiEcBlsVZEkwyD10Js2AqxGKtOq3lD9Lbenqmq9ApewvkUtwu_TiqGbuyBelO3kTUDHJCzQdbT-viRiUr_X2sI1lvbKDQEeZY/s320/DSC_0407.JPG" width="320" /></a></div>
<br />
Riporre il tutto in frigo per almeno 8 ore.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4YU7B8dVRb88ljSes55R0gf9SqE1d1WJYqDbRvLDKtsRXJU7hTmvoIowUwboMEndKQ5mb3MUr34_DogWeoaWjAnpjsMYkex6URLI5SoThoh0Rwtw5qfoeKjR4c4La9tetyQ6HdhfU88/s1600/DSC_0575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4YU7B8dVRb88ljSes55R0gf9SqE1d1WJYqDbRvLDKtsRXJU7hTmvoIowUwboMEndKQ5mb3MUr34_DogWeoaWjAnpjsMYkex6URLI5SoThoh0Rwtw5qfoeKjR4c4La9tetyQ6HdhfU88/s320/DSC_0575.JPG" width="320" /></a></div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com17tag:blogger.com,1999:blog-2130280781058504022.post-19680745827329859042016-02-26T15:31:00.002+01:002016-02-26T15:32:23.939+01:00Peanut Butter Pie (Cheesecake al burro d'arachidi)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooGQRpDssp3S_igH059ejhLQzRmNZmjKnP3ZclE-87uHAwT4GSp3mX8ogWdpNjrLVDWXNi3I3had3Yk1bm_U0SL33QKMI6n8SCHnB5JT3bUSE6xuu7QM6SMXFERTdFCgyi-oIxXn3E8g/s1600/DSC_0249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooGQRpDssp3S_igH059ejhLQzRmNZmjKnP3ZclE-87uHAwT4GSp3mX8ogWdpNjrLVDWXNi3I3had3Yk1bm_U0SL33QKMI6n8SCHnB5JT3bUSE6xuu7QM6SMXFERTdFCgyi-oIxXn3E8g/s640/DSC_0249.JPG" width="640" /></a></div>
<br />
Ecco tuta per voi la ricetta di questa pie senza cottura. E' un dolce dal gusto deciso ma semplice e veloce da preparare. Se amate le arachidi dovete provarlo assolutamente!!!<br />
<br />
Ingredienti:<br />
<br />
<a name='more'></a><br /><br />
Per la base:<br />
- 25 biscotti oreo<br />
- 60 grammi di burro<br />
<br />
Per la crema:<br />
- 200 grammi di burro d'arachidi<br />
- 200 grammi di philadelphia<br />
- 200 grammi di panna da dolci da montare<br />
- 100 grammi di zucchero a velo<br />
<br />
Preparazione:<br />
<br />
Per la base tritare finemente i biscotti con un mixer ed aggiungere il burro fuso.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4Y3RMm2pe2j2H4Biy1jP2blCuRCz80uwPsAfaCIz2tigdeFgaqmFCcVfivcRQ0ZOOmZAxJr8yojgNWkLUOiV0D1THHx06x-deIHQ9KXV1wJ6VZcg53G4ynxZCf8GR2Tp9hd41lNz4cI/s1600/DSC_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4Y3RMm2pe2j2H4Biy1jP2blCuRCz80uwPsAfaCIz2tigdeFgaqmFCcVfivcRQ0ZOOmZAxJr8yojgNWkLUOiV0D1THHx06x-deIHQ9KXV1wJ6VZcg53G4ynxZCf8GR2Tp9hd41lNz4cI/s320/DSC_0239.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBf4t27gfVEScYJihQ6kD8VgnVR-QclyQpKVe4W5MMwzLcXRXDlozc8aOeqPfqjvipTaRjdq_DT9KPCfoFHb8KuY4RJV2HzZxMRY2jt4T_o8p5DBqi-R5OPHZGhiwGoO49iz_Tb9zYGc/s1600/DSC_0240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBf4t27gfVEScYJihQ6kD8VgnVR-QclyQpKVe4W5MMwzLcXRXDlozc8aOeqPfqjvipTaRjdq_DT9KPCfoFHb8KuY4RJV2HzZxMRY2jt4T_o8p5DBqi-R5OPHZGhiwGoO49iz_Tb9zYGc/s320/DSC_0240.JPG" width="320" /></a></div>
<br />
Stendere il composto nella tortiera e con l'aiuto di un bicchiere pressare il fondo fino a renderlo ben compatto. Posizionare la tortiera in frigo per almeno un'ora.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8yEQCDLB-QJRuvw4e1NeJDz0Ya4GNRUaNLgMornvx0FQ0E0pYyaCZcoANu3H7cZpZCBFjHQN3cDUkum5mIZF3Bg6YEDwS3NhSzSOfkQjuwF4a_KHFuJFrRMCJXtN65SDLL_yLpNRH17Q/s1600/DSC_0241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8yEQCDLB-QJRuvw4e1NeJDz0Ya4GNRUaNLgMornvx0FQ0E0pYyaCZcoANu3H7cZpZCBFjHQN3cDUkum5mIZF3Bg6YEDwS3NhSzSOfkQjuwF4a_KHFuJFrRMCJXtN65SDLL_yLpNRH17Q/s320/DSC_0241.JPG" width="320" /></a></div>
<br />
Preparare la crema montando la panna e aggiungendo poi il philadelphia, il burro d'arachidi ed infine lo zucchero a velo.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDUj6ZwotkwJDXNRwFmZ77XNSjvKVggFIh5MmSYXw4SCGjxdJd456TCYUc_HDDZRuTth4iyKqz8ie8RggJ0M9E28YykqVIXnVfCo4atP-6jozAi6G66SaxIWgx7codaw143WZMfIslP0/s1600/DSC_0243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDUj6ZwotkwJDXNRwFmZ77XNSjvKVggFIh5MmSYXw4SCGjxdJd456TCYUc_HDDZRuTth4iyKqz8ie8RggJ0M9E28YykqVIXnVfCo4atP-6jozAi6G66SaxIWgx7codaw143WZMfIslP0/s320/DSC_0243.JPG" width="320" /></a></div>
<br />
Mettere la crema sulla base di biscotti e decorare a piacere.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqyC1PaxsSH1hWfiyYuwTwoU0GgPDCcm89QZ1S4XWoqe8Oi4DcH-vV-Msxe4PUDOdFcmriZB5fFopvSxOKsQ60I_11Lczd9Jz1s8GwmSHjFRwsUWSOLSpSbS42CEPUSvOJUwwFfiHTVI/s1600/DSC_0265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqyC1PaxsSH1hWfiyYuwTwoU0GgPDCcm89QZ1S4XWoqe8Oi4DcH-vV-Msxe4PUDOdFcmriZB5fFopvSxOKsQ60I_11Lczd9Jz1s8GwmSHjFRwsUWSOLSpSbS42CEPUSvOJUwwFfiHTVI/s320/DSC_0265.JPG" width="320" /></a></div>
<br />
Lasciare la torta in frigo qualche ora prima di servirla.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQcOZudbNuX9jfKy4QvAaiUpuXtMTaTLp4wKt6pFg3Dw5yiw4FgIe_A28xVh4eJoxS08EnwBwvkGYOEbf1HSsy2VDk1KNJ-zf21d1WK7G4V6STB7rGah7hKkWh2NQTSuyBR0BIcFl1QA/s1600/DSC_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQcOZudbNuX9jfKy4QvAaiUpuXtMTaTLp4wKt6pFg3Dw5yiw4FgIe_A28xVh4eJoxS08EnwBwvkGYOEbf1HSsy2VDk1KNJ-zf21d1WK7G4V6STB7rGah7hKkWh2NQTSuyBR0BIcFl1QA/s320/DSC_0269.JPG" width="320" /></a></div>
<br />
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-14606257002196670632016-01-12T17:03:00.000+01:002016-01-12T17:05:39.529+01:00Cornbread (Pane al mais)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyM1Magef5gRYGs0C4rU3OrehMVSTAAXvmzh1gLbE3SlUpwG0Ld3kz_SX45Ag8L8ptbxzXrUlWuuJhsXVwrOhHmsCtZsqaNIdhKBPN6YHfGZrxfb3STfDmjF8DqHK2-nkbMP0lQBXYjAs/s1600/DSC_0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyM1Magef5gRYGs0C4rU3OrehMVSTAAXvmzh1gLbE3SlUpwG0Ld3kz_SX45Ag8L8ptbxzXrUlWuuJhsXVwrOhHmsCtZsqaNIdhKBPN6YHfGZrxfb3STfDmjF8DqHK2-nkbMP0lQBXYjAs/s640/DSC_0509.JPG" width="640" /></a></div>
<br />
Il cornbread è il tipico pane al mais che si prepara il giorno del Ringraziamento negli Stati Uniti per accompagnare il tacchino e le sue salse.<br />
Dal sapore dolce/salato il pane al mais si può sfruttare anche per l'aperitivo, la merenda e perchè no la colazione!<br />
<br />
<a name='more'></a><br /><br />
Ricetta:<br />
<br />
- 240 grammi di farina di mais (tipo fioretto)<br />
- 260 grammi di farina 00<br />
- 120 grammi di burro<br />
- 2 uova<br />
- 360 grammi di latticello(sostituibile con metà latte e metà yogurt bianco)<br />
- 50 grammi di zucchero<br />
- un pizzico di di sale<br />
- 1 cucchiaino di lievito per dolci<br />
- 1 cucchiaino di bicarbonato<br />
<br />
Procedimento:<br />
<br />
Unire le farine, il sale, bicarbonato ed il lievito.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxBoWnZOlzrL9q-hlwcM96Zp96romrrSmPMRgVVEZeR5B2UW71HPOrRMras27YDOCPlWFA_M1AjyMEmn5f1H5K5MaLlsBNWLorKgVLr0gW-yrKBaQDYVwclhPe7QDdvQFSz6B5NskvTE/s1600/DSC_0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxBoWnZOlzrL9q-hlwcM96Zp96romrrSmPMRgVVEZeR5B2UW71HPOrRMras27YDOCPlWFA_M1AjyMEmn5f1H5K5MaLlsBNWLorKgVLr0gW-yrKBaQDYVwclhPe7QDdvQFSz6B5NskvTE/s320/DSC_0494.JPG" width="320" /></a></div>
<br />
Montare il burro ammorbidito con lo zucchero.<br />
Una alla volta unire le uova.<br />
Unire il latticello e le farine.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_qWmeDqvg4SdWOvKDKKDUTgjPIHT-0RR8FDu1HbIuh42hf_G4ciA4wIxlUWFHNUcbpgSSLgjEOVDXjRYU6eCoWwkKPsQjZv44U-R_pNe3ju_FNEspdzOKly1aIV6OfW_xQBMV06UvnU/s1600/DSC_0496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_qWmeDqvg4SdWOvKDKKDUTgjPIHT-0RR8FDu1HbIuh42hf_G4ciA4wIxlUWFHNUcbpgSSLgjEOVDXjRYU6eCoWwkKPsQjZv44U-R_pNe3ju_FNEspdzOKly1aIV6OfW_xQBMV06UvnU/s320/DSC_0496.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Imburrare ed infarinare una teglia rettangolare ed infornare a 180° per 30 minuti.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPaB9T8k-WAdTRgFMW15RORBEg4DKXqQ27wZAdZc-6Kw325dQC1tw_HNyhnhAKZWJB9rGsdxrBTO5lDUFTgttL5FxU0p5xgWP3-HEd8GruA6hFMPJUO0stgI8ae6uf-asKtFKx6zyps0/s1600/DSC_0497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPaB9T8k-WAdTRgFMW15RORBEg4DKXqQ27wZAdZc-6Kw325dQC1tw_HNyhnhAKZWJB9rGsdxrBTO5lDUFTgttL5FxU0p5xgWP3-HEd8GruA6hFMPJUO0stgI8ae6uf-asKtFKx6zyps0/s320/DSC_0497.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
Tagliare a cubetti e servire freddo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitahcHHD_5n2vADIGfbjG6lyqPG055y8QRZ8ha0vgG54YDGJWYZBDdjasyVWzV9sVtUIGqSnbW0Mhh7JM5f4j7oWSNqc_eu_Zq4BTAALv5miiTixgBL_rnmUakUQiiIIixAAQMDDdhcnc/s1600/DSC_0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitahcHHD_5n2vADIGfbjG6lyqPG055y8QRZ8ha0vgG54YDGJWYZBDdjasyVWzV9sVtUIGqSnbW0Mhh7JM5f4j7oWSNqc_eu_Zq4BTAALv5miiTixgBL_rnmUakUQiiIIixAAQMDDdhcnc/s320/DSC_0506.JPG" width="320" /></a></div>
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-2037533692419167812015-12-11T16:18:00.000+01:002016-01-12T17:17:36.664+01:00Thanksgiving Turkey (Tacchino del Ringraziamento ripieno di castagne)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdAByyy7brR26W_G3JxdQXLkE5Mw5n6NION8tY_a5jOsNyNzI42Cr0N32FT7OSi269AH4x6Gv5Q1nSR_jPYDliuru4RoQvgMoJFzTfOOPiRGYXJG97URLa8rmiFpUCzanGH0zCza1g8M/s1600/DSC_0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdAByyy7brR26W_G3JxdQXLkE5Mw5n6NION8tY_a5jOsNyNzI42Cr0N32FT7OSi269AH4x6Gv5Q1nSR_jPYDliuru4RoQvgMoJFzTfOOPiRGYXJG97URLa8rmiFpUCzanGH0zCza1g8M/s640/DSC_0515.JPG" width="640" /></a></div>
<br />
Simbolo della festa del Ringraziamento, il tacchino ripieno è il re della tavola di questa famosissima festa nazionale americana. Le varianti per preparare il tacchino sono innumerevoli, io ho deciso di provare quella con il ripieno di castagne e devo ammettere che la scelta è stata azzeccatissima. Di seguito vi descriverò la ricetta per un tacchino di 7 chili...ovviamente potete proporzionare tutti gli ingredienti in base al peso del tacchino che volete acquistare. Questa delizia può essere riproposta tranquillamente per un pranzo delle feste e perchè no anche del giorno di Natale. Il thanksgiving turkey viene accompagnato da 2 salse (delle quali vi scriverò le ricette), una è la salsa gravy e si ottiene dal brodo di cottura del tacchino e una è la salsa di mirtilli. Come pane d'accompagnamento si si usa il cornbread, tipico pane fatto con farina di mais, e come contorno delle soffici <a href="http://mondiesapori.blogspot.it/2011/07/mashed-potatoes-pure-allamericana.html">mashed potatoes</a>. La preparazione del tacchino è decisamente impegnativa, più che altro per questioni di tempo ma vi assicuro che il risultato stupirà voi e i vostri ospiti!!!<br />
<br />
<a name='more'></a><br />
<br />
Ingredienti per un tacchino di circa 7 chili:<br />
- 1 tacchino di 6/7 chili<br />
- 230 grammi di burro<br />
-1 cucchiaino di timo essiccato<br />
-1 cucchiaino di salvia essiccata<br />
- 1 cucchiaino di maggiorana essiccata<br />
- 1/2 litro di vino bianco<br />
- 1/2 litro di brodo di pollo<br />
<br />
Ingredienti per il ripieno alle castagne:<br />
- 1 chilo di castagne grandi<br />
- 1 chilo di pane bianco<br />
- 180 grammi di burro<br />
- 4 cipolle<br />
- 4/5 coste di sedano<br />
- 1 ciuffo di prezzemolo<br />
- 1 cucchiaio di salvia essiccata<br />
- 1/2 litro di brodo vegetale<br />
- sale e pepe q.b.<br />
<br />
Ingredienti per la salsa gravy:<br />
- 1 litro di brodo di cottura del tacchino filtrato<br />
- 30 grammi di farina<br />
- 30 grammi di burro<br />
<br />
Ingredienti per la salsa di mirtilli:<br />
- 1/2 chilo di mirtilli (o frutti di bosco)<br />
- 70 grammi di zucchero<br />
- 1 cucchiaio di succo di limone<br />
<br />
<br />
Procedimento:<br />
Lavate e pulite per bene il tacchino dopodichè asciugatelo.<br />
Nel frattempo preparate il ripieno.<br />
Bollite le castagne. Una volta fredde sbucciatele e spezzettatele.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4KD_HXT4Vmo70Fpl5n0pLiQQNx_oJVynO8lIxATATK10r3ReujE-h9AtnGa1X7dTMJB_GO4Kbg59g-vTaN4lluKpNK0Hucth-YKKiGcMdDNLV7hJPfp5ZaPDv43yvjuIRhfLu4f6OQ0/s1600/DSC_0478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4KD_HXT4Vmo70Fpl5n0pLiQQNx_oJVynO8lIxATATK10r3ReujE-h9AtnGa1X7dTMJB_GO4Kbg59g-vTaN4lluKpNK0Hucth-YKKiGcMdDNLV7hJPfp5ZaPDv43yvjuIRhfLu4f6OQ0/s320/DSC_0478.JPG" width="320" /></a></div>
<br />
In una padella sciogliete il burro e cuocete la cipolla con il prezzemolo ed il sedano per una ventina di minuti.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTBS7qBHPgW7wyxwyXB7d4HChlHhMecDiq3buCzjLF64_8NkEbMM-C428kEXDDC5Alv-NlmLLZmtMPLbB0j6ajYXeDyi5cgndNtVI6pFguKnbtwg9BxV4oVWx75KJoPTtUpiMNeIyskQ/s1600/DSC_0485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTBS7qBHPgW7wyxwyXB7d4HChlHhMecDiq3buCzjLF64_8NkEbMM-C428kEXDDC5Alv-NlmLLZmtMPLbB0j6ajYXeDyi5cgndNtVI6pFguKnbtwg9BxV4oVWx75KJoPTtUpiMNeIyskQ/s320/DSC_0485.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Fate raffreddare questo composto, poi aggiungete il pane tagliato a cubetti (fate seccare il pane lasciandolo all'aria aperta il giorno prima), le castagne e la salvia essiccata, cospargete il tutto con 1/2 litro di brodo vegetale e mescolate con le mani fino ad ottenere una poltiglia morbida.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wcYzI518wblJkf1xfKC-4A-Ho5BVi1XxUZGZYecmy0jqJvw_owyEjJDkcPV6tn8fLxBhOXi84lO8U2z1EyFi1w-tRmXjyiLlSocHxYbqN-dWb45wm8hn5P4UzZNLDR7ihYV2WG3xEi4/s1600/DSC_0491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wcYzI518wblJkf1xfKC-4A-Ho5BVi1XxUZGZYecmy0jqJvw_owyEjJDkcPV6tn8fLxBhOXi84lO8U2z1EyFi1w-tRmXjyiLlSocHxYbqN-dWb45wm8hn5P4UzZNLDR7ihYV2WG3xEi4/s320/DSC_0491.JPG" width="320" /></a></div>
<br />
Cuocete questo composto in forno per una ventina di minuti a 180 gradi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuK6rkww7LQ3Jue1TyGGAGwxkdUG0abHPkNfYLL_5r6OgNkN3FVBMfgzx5HY5ZPjvLYWKYXq-ZdgBIG5EYHw97GD2S5XSJnRCXIQPPI90SqUuyqAYG5wHkPgkZ_FLT8p9uzKU8roYvOA/s1600/DSC_0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuK6rkww7LQ3Jue1TyGGAGwxkdUG0abHPkNfYLL_5r6OgNkN3FVBMfgzx5HY5ZPjvLYWKYXq-ZdgBIG5EYHw97GD2S5XSJnRCXIQPPI90SqUuyqAYG5wHkPgkZ_FLT8p9uzKU8roYvOA/s320/DSC_0502.JPG" width="320" /></a></div>
<br />
Preparate una crema con metà del burro ammorbidito (115 grammi) e timo, salvia e maggiorana essiccati.<br />
Ponete la crema di burro ed erbe tra la pelle e il petto del tacchino massaggiando delicatamente.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSQqqtfhTiD-1Djy2dTu80dThyphenhyphen3ggj9O5Fdb7WhBNh0dEYYKHScCk7Xf9DJetrjsfUdA5Ml-saIj_h5f58OqDO2NDvjG-JOSLWuEikQ-pZY8U_ESajjL_6PAXIyKrbLto_vKUdluOsPE/s1600/DSC_0499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSQqqtfhTiD-1Djy2dTu80dThyphenhyphen3ggj9O5Fdb7WhBNh0dEYYKHScCk7Xf9DJetrjsfUdA5Ml-saIj_h5f58OqDO2NDvjG-JOSLWuEikQ-pZY8U_ESajjL_6PAXIyKrbLto_vKUdluOsPE/s320/DSC_0499.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Spalmate il resto del burro e spezie all'esterno del tacchino. Salate e pepate l'interno.<br />
<br />
A questo punto farcite il tacchino con il ripieno precedentemente cotto al forno. Chiudete con degli stecchini le cavità aperte e legate le cosce tra di loro con dello spago. Ripiegate le ali sotto il tacchino.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlZyEsMCtP-cDuqjiBeYFbTQRxMBNnY-zUWgR3N_Odb4ork7jjMp-JKmERXyQqtuDCRMTQJuCd7VuZSQUFY4on6WmLz6tTxd3P2p8JcoD6Nu5PTkuJNzkWkrRjySe1BhqWC6Z9RoO6gw/s1600/DSC_0503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlZyEsMCtP-cDuqjiBeYFbTQRxMBNnY-zUWgR3N_Odb4ork7jjMp-JKmERXyQqtuDCRMTQJuCd7VuZSQUFY4on6WmLz6tTxd3P2p8JcoD6Nu5PTkuJNzkWkrRjySe1BhqWC6Z9RoO6gw/s320/DSC_0503.JPG" width="320" /></a></div>
<br />
Infornate il tacchino a 220 gradi per i primi 20 minuti poi abbassate la temperatura a 180 gradi.<br />
Preparate una salsa con 1/2 litro di vino bianco 1/2 litro di brodo di pollo e l'altra metà del burro fuso (115 grammi).<br />
Con questa salsa spennellate il tacchino ogni 20/30 minuti circa durante la cottura.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHd8giMSzk-HNzgTfwNOZhHQMqXNsj6u-CD7Ews1P6crsQNHuVHr9pgwG3IDZuTVoGd5BQO_CLufwIFkfD_3lYN0rDQIvbxeWewtGYbR8F5veujdmgxOZfvw7iSUboF9Fuqk2aCGOQ04/s1600/DSC_0501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHd8giMSzk-HNzgTfwNOZhHQMqXNsj6u-CD7Ews1P6crsQNHuVHr9pgwG3IDZuTVoGd5BQO_CLufwIFkfD_3lYN0rDQIvbxeWewtGYbR8F5veujdmgxOZfvw7iSUboF9Fuqk2aCGOQ04/s320/DSC_0501.JPG" width="320" /></a></div>
<br />
<br />
Per la durata della cottura contate circa 30 minuti per chilo di tacchino (nel mio caso 7 chili circa 3 ore e mezza) ma misurate la temperatura interna della carne con un termometro da cucina. Quando arriverete a 75/80 gradi nella parte più profonda, il tacchino sarà cotto.<br />
<br />
Fate in modo che il tacchino sia cotto circa 2 ore prima di mangiarlo in modo da servirlo tiepido.<br />
<br />
Infine prepariamo le 2 salse d'accompagnamento alla carne di tacchino.<br />
<br />
La salsa gravy la prepariamo usando il brodo che si è raccolto nella teglia dove avete cotto il tacchino. Filtrate il succo e misuratene un litro.<br />
In un pentolino sciogliete 30 grammi di burro, unite la farina e poi a filo unite il brodo di tacchino. Una volta addensato avrete ottenuto la salsa gravy.<br />
<br />
La salsa di mirtilli la otteniamo versando in una padella i mirtilli, lo zucchero, il succo di limone ed un bicchiere d'acqua. Fate cuocere la composta per una ventina di minuti o finchè non si addensi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZcOugtApLwO-tpgBsDiUeo60VSjYzLVSBnr9xJb-BYQD3_e_RlY2JCdPyNiGcO6MqYzM1I2psy64nCQEM2w-zvfWmGUHQk8wsTedVfncgpulWNQSoH-SMbQFU41KgGYukb1QxHXzdxc/s1600/DSC_0480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZcOugtApLwO-tpgBsDiUeo60VSjYzLVSBnr9xJb-BYQD3_e_RlY2JCdPyNiGcO6MqYzM1I2psy64nCQEM2w-zvfWmGUHQk8wsTedVfncgpulWNQSoH-SMbQFU41KgGYukb1QxHXzdxc/s320/DSC_0480.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Servite il tacchino tagliato a fette accompagnato con le salse, il purè di patate e il pane al mais. Buon appetito!!!</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2roIbRTbIWIE03HR5SizXy3My5HSRZkWOYlFpeJSVCxumnuNeoUIkymUPdgS4i4K8uAtpbQOfeOGWm76NFBSpqHM5SfVDJY_zhAktM_ZqGKvfhfgDf_4LfHCvGRovBeQ9qsuzN0EiwT8/s1600/DSC_0516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2roIbRTbIWIE03HR5SizXy3My5HSRZkWOYlFpeJSVCxumnuNeoUIkymUPdgS4i4K8uAtpbQOfeOGWm76NFBSpqHM5SfVDJY_zhAktM_ZqGKvfhfgDf_4LfHCvGRovBeQ9qsuzN0EiwT8/s320/DSC_0516.JPG" width="211" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-85823585689115793522015-10-27T11:38:00.000+01:002015-10-27T20:33:11.910+01:00Tajine alle prugne (Stufato con prugne)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMAp7K_pFzkZmpOFFD4v3TodAK7kTOSqwiV5LjWUXuWuCV5_oyjKDgdTO6D0k4kzvQJzfrU2rS8AmgCL4tx5G77dZ-jDyNkI6UiEhy-lqfmxcVqQWzZ-Yip2hb8fLXkscxQkHDhuNgT0/s1600/12019919_10206878943684015_2509759329594725822_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMAp7K_pFzkZmpOFFD4v3TodAK7kTOSqwiV5LjWUXuWuCV5_oyjKDgdTO6D0k4kzvQJzfrU2rS8AmgCL4tx5G77dZ-jDyNkI6UiEhy-lqfmxcVqQWzZ-Yip2hb8fLXkscxQkHDhuNgT0/s640/12019919_10206878943684015_2509759329594725822_n.jpg" width="640" /></a></div>
<br />
Il tajine è un must della cucina marocchina ed è rappresentato in pratica da uno stufato di varie tipologie di carne e/o verdure che si cuociono in questa particolare pentola chiamata tajine. Per chi non possiede un tajine questa ricetta si può tranquillamente preparare in un tegame...il segreto è solo la cottura lenta dello stufato. La mia proposta è un tajine di manzo con prugne, mandorle e uova sode perchè durante il mio viaggio in Marocco la famiglia berbera dal quale ho soggiornato me l'ha proposto in questa versione e io me ne sono subito innamorata e come sempre non potevo non riprodurlo a casa...Buon appetito!!!<br />
<br />
Ingredienti per 4 persone:<br />
<br />
-3 cipolle<br />
- 3 spicchi d'aglio<br />
- 1 chilo di manzo<br />
- 50 grammi di burro<br />
- 10 grammi di olio<br />
- 150 grammi di prugne secche (con o senza nocciole dipende dal gusto)<br />
<br />
<a name='more'></a>- 50 grammi di mandorle<br />
- 1 cucchiaio di miele<br />
- 2 uova<br />
- 1 cucchiaio di curcuma in polvere<br />
- 1 cucchiaio di zenzero in polvere<br />
- 1 cucchiaino di cannella<br />
- sale e semi di sesamo q.b.<br />
<br />
Procedimento:<br />
Preparate 2 uova sode, una volta cotte fatele raffreddatele e quando fredde sbucciatele e tenetele da parte.<br />
Tagliate il manzo in pezzetti abbastanza piccoli e massaggiate la carne con un misto di spezie composta da un cucchiaio di curcuma, 1 di zenzero, un pizzico di cannella e sale,<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNi6HHams147gJzN8K4Dlwu_AtPmK3rdCIYdRDCAFnfEFb363PWoxRGSgIWXc86HLvkR3NJbeuxrvc9WDoOVD2ytisJuriDGbyobNSu7UWL55Dk98xDyLpTquXHb0EG_qSkxiaTpvirBw/s1600/DSC_0483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNi6HHams147gJzN8K4Dlwu_AtPmK3rdCIYdRDCAFnfEFb363PWoxRGSgIWXc86HLvkR3NJbeuxrvc9WDoOVD2ytisJuriDGbyobNSu7UWL55Dk98xDyLpTquXHb0EG_qSkxiaTpvirBw/s320/DSC_0483.JPG" width="320" /></a></div>
<br />
Fate sciogliere l'olio ed il burro in un tegame e cuocete le cipolle tagliate a fette e l'aglio tritato finemente nel burro per 10 minuti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3i5H8yR7p2a0GtatISj1_1nugXOUBn0O2tUmoBKHAROUBGoiKuaVSEDFl4awnwLQGx_7N_9V2uVVzcUiUoh7aURRwfu-YUv9qFm2m1dy6j3gErFEi8vTAI69nqwc8H1WsNGO4BIxbSNE/s1600/DSC_0484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3i5H8yR7p2a0GtatISj1_1nugXOUBn0O2tUmoBKHAROUBGoiKuaVSEDFl4awnwLQGx_7N_9V2uVVzcUiUoh7aURRwfu-YUv9qFm2m1dy6j3gErFEi8vTAI69nqwc8H1WsNGO4BIxbSNE/s320/DSC_0484.JPG" width="320" /></a></div>
<br />
Aggiungere la carne speziata precedentemente, farla rosolare per 10 minuti poi aggiungere 1 litro d'acqua e far cuocere il tutto 1 ora e mezza a fuoco lento. Verso fine cottura aggiungere le mandorle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrirc_b32y_85H03JnOREAnqJuHRBAtzQgFR0OU0jaI14TWpnlleJhEMdDDrXHbUpX7NMi84v7U6Pzy5bc2vkA88htxLbIJFs20si0umdpig50Cl5eZ-iPquswecieKGMT7Y6zp8Dhdb0/s1600/DSC_0485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrirc_b32y_85H03JnOREAnqJuHRBAtzQgFR0OU0jaI14TWpnlleJhEMdDDrXHbUpX7NMi84v7U6Pzy5bc2vkA88htxLbIJFs20si0umdpig50Cl5eZ-iPquswecieKGMT7Y6zp8Dhdb0/s320/DSC_0485.JPG" width="320" /></a></div>
<br />
In un altra padella cuocere le prugne con 1 cucchiaio di miele, un cucchiaino di cannella in polvere e 4/5 cucchiai di brodo di cottura della carne che state preparando.<br />
Lasciate cuocere per 20 minuti a fuoco lento.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnVG3bSIKiGje2EvixLxaRmlw7RMLbu2H3VsCbxW5KldYuMXYwitu7XsJb0seV2yR-nljvUVfhJa40JekKtN3P3ip7PcYlLVP4VZ9boEDeIXz7xE8YMJkwVshFV4NIV8UXCUsRmpopXo/s1600/DSC_0489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnVG3bSIKiGje2EvixLxaRmlw7RMLbu2H3VsCbxW5KldYuMXYwitu7XsJb0seV2yR-nljvUVfhJa40JekKtN3P3ip7PcYlLVP4VZ9boEDeIXz7xE8YMJkwVshFV4NIV8UXCUsRmpopXo/s320/DSC_0489.JPG" width="320" /></a></div>
<br />
Terminata la cottura della carne ponete su di essa le prugne cotte, le uova tagliate a spicchi e cospargete col sesamo.<br />
Servite caldo accompagnato con pane arabo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiA25WFwwIDUou_xzLufPGm3Mu9ECXcPOVllUSOmbDzCJ5yWF8fAQlHhfbn0FBJ3tA0q4xxG3wmw878cLbHqBUPqDWNotxnxYRyzX1kukfIJNYU9ZvLWnYICXwb9Fon65W4YJ52BpUDI0/s1600/DSC_0503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiA25WFwwIDUou_xzLufPGm3Mu9ECXcPOVllUSOmbDzCJ5yWF8fAQlHhfbn0FBJ3tA0q4xxG3wmw878cLbHqBUPqDWNotxnxYRyzX1kukfIJNYU9ZvLWnYICXwb9Fon65W4YJ52BpUDI0/s320/DSC_0503.JPG" width="320" /></a></div>
<br />
<span style="background-color: white; color: #484848; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.48px; text-align: justify;">Per la realizzazione di questa ricetta è stata utilizzata la <a href="http://www.roccianera.com/index.php?option=com_content&view=article&id=80" style="color: #615b70; text-decoration: none;">'Casseruola'</a> </span><span style="background-color: white; color: #484848; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.48px; text-align: justify;">della ditta <a href="http://www.roccianera.com/" style="color: #615b70; text-decoration: none;">Roccianera</a></span>Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-79578497226104483042015-10-07T12:18:00.001+02:002015-10-07T12:38:55.030+02:00Quiche Lorraine (Torta salata con formaggio e pancetta)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1zIS7lHYNjsvewkJFW1wHKYOr2DBPWHnBIa4NcX1jeNtcAOIDGQgk4CToUuPgiB6dwNQe1GtDrj3DBMOuGxe6JbdRXcGOB6_iEELZCSkyPRdT4B8fG_bHVv7dweBntZ7k1x2j3JhCs4/s1600/DSC_0240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1zIS7lHYNjsvewkJFW1wHKYOr2DBPWHnBIa4NcX1jeNtcAOIDGQgk4CToUuPgiB6dwNQe1GtDrj3DBMOuGxe6JbdRXcGOB6_iEELZCSkyPRdT4B8fG_bHVv7dweBntZ7k1x2j3JhCs4/s640/DSC_0240.JPG" width="640" /></a></div>
<br />
La quiche lorraine è la torta salata per eccellenza...onnipresente nei supermercati e nei ristoranti francesi è una soluzione facile e veloce da realizzare per un pranzo/cena quando si ha poco tempo per cucinare.<br />
<br />
Ingredienti:<br />
<br />
Per la base brisè:<br />
- 200 grammi di farina<br />
- 100 grammi di burro freddo<br />
-50 grammi di acqua fredda<br />
- sale q.b.<br />
<br />
<a name='more'></a><br />
<br />
Per il ripieno:<br />
- 300 ml di panna fresca<br />
- 150 grammi di emmental francese o groviera<br />
-200 grammi di pancetta affumicata<br />
- 3 uova<br />
- noce moscata<br />
<br />
Procedimento:<br />
Per la pasta brisè porre nel mixer la farina, il sale ed il burro freddo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3RqMSMSm6r9EJ5mxt_tNy-HTusuboLnEaejCq9gipNZlgRCg-w8dtZ6EEAwb8pkGiQbZ70X81TFywebPIMPBxlxMbsnNK6w6xevISP-NelT486P0XqDsbjAhxtWmmOaUk5vQhKVtHS4/s1600/DSC_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3RqMSMSm6r9EJ5mxt_tNy-HTusuboLnEaejCq9gipNZlgRCg-w8dtZ6EEAwb8pkGiQbZ70X81TFywebPIMPBxlxMbsnNK6w6xevISP-NelT486P0XqDsbjAhxtWmmOaUk5vQhKVtHS4/s320/DSC_0221.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Ridurre il tutto in un composto sabbioso.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakm9klxP1Y_X0RAZefRdw4yZEBDdeWwqsf38V86XkggNNzxdsRMVe9hjm2u5AQpDBzgfZOcs7nNMDr-Ivebv34ty8tNt8eQv43DncbBnQE0NXrDfH3ihFfG_WuuJLI6LY9EMjAw_lY18/s1600/DSC_0222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakm9klxP1Y_X0RAZefRdw4yZEBDdeWwqsf38V86XkggNNzxdsRMVe9hjm2u5AQpDBzgfZOcs7nNMDr-Ivebv34ty8tNt8eQv43DncbBnQE0NXrDfH3ihFfG_WuuJLI6LY9EMjAw_lY18/s320/DSC_0222.JPG" width="320" /></a></div>
<br />
Unire l'acqua ben fredda e impastare un paio di minuti. Avvolgere l'impasto ottenuto nella pellicola trasparente e far raffreddare in frigo per mezz'ora.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfMugjdteWgkhKaVMo-VMh6PaNE1fWA6IBXdhV6nPJzLrhM2-EsW-2iGirFCszlWdR0AjC74fFC2rGUEvyZVBHwHoxUpRTrK_8N4BDTzTAPq5u_sxau3NpUvHWJFutz6GgobepihbvuQ/s1600/DSC_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfMugjdteWgkhKaVMo-VMh6PaNE1fWA6IBXdhV6nPJzLrhM2-EsW-2iGirFCszlWdR0AjC74fFC2rGUEvyZVBHwHoxUpRTrK_8N4BDTzTAPq5u_sxau3NpUvHWJFutz6GgobepihbvuQ/s320/DSC_0225.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Nel frattempo mettere la pancetta in una padella antiaderente e cuocerla fino a renderla croccante.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxbH58uyEiQTen4YC4wFlGKiBqeOfZUGGwb2e9PSZWES7MyBKHr4lpsioNhE1wIrvydql3Txy_1Fz88Fod_b2ATZ_b5n-xEhm25mKdiq0pIbzBHOxEwwRauIEbN0ljnypUe-UCjeWOI0/s1600/DSC_0224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxbH58uyEiQTen4YC4wFlGKiBqeOfZUGGwb2e9PSZWES7MyBKHr4lpsioNhE1wIrvydql3Txy_1Fz88Fod_b2ATZ_b5n-xEhm25mKdiq0pIbzBHOxEwwRauIEbN0ljnypUe-UCjeWOI0/s320/DSC_0224.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<br />
Mescolare le 3 uova con la panna e la noce moscata. Non aggiungere altro sale al ripieno, pancetta e formaggio sono già abbastanza saporiti e il ripieno deve comunque risultare leggermante dolce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdPc1KwFJ3WrXShJRzqnNjqaN2wJne0ezHqtf52PoqNT7ejLgqFEpw3yN2oltaefTahzvU6sIZ9qn_yhmT2sgKlomVjY6ZxZ0NQyxUUgCs1SMWpyW80ZeA7yaLycm5jcnsPFq_l321GE/s1600/DSC_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdPc1KwFJ3WrXShJRzqnNjqaN2wJne0ezHqtf52PoqNT7ejLgqFEpw3yN2oltaefTahzvU6sIZ9qn_yhmT2sgKlomVjY6ZxZ0NQyxUUgCs1SMWpyW80ZeA7yaLycm5jcnsPFq_l321GE/s320/DSC_0227.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Stendere l'impasto in una teglia da crostata. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-JHgsOnt4hVF4IVeXP1-bhcgvGhFtHyS6xOR7n-QUS_IMI5xHKYTSWDLy65eF-fJdkDNYbzeleww74c2ffpGuIUAYqIdrg14qPNx-9uq2gwUAwWULYVXDhUIKNi6PCSD0QyMazafKUM/s1600/DSC_0228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-JHgsOnt4hVF4IVeXP1-bhcgvGhFtHyS6xOR7n-QUS_IMI5xHKYTSWDLy65eF-fJdkDNYbzeleww74c2ffpGuIUAYqIdrg14qPNx-9uq2gwUAwWULYVXDhUIKNi6PCSD0QyMazafKUM/s320/DSC_0228.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Porre sul fondo la pancetta e poi il formaggio grattuggiato alla julienne.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBG3e4mxsi-bB84pqwzbzCsWcEktlbT-SWfpHUgj74NYeDEBvAun5ccsvmGmRB-E25-oIs7o0Dv1otqI-JTSc0WI0GvxGqCvmcLeAoeR6I__PbNkKfo7vm3prsnOfn5Cc4ihUXUTzfu8/s1600/DSC_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBG3e4mxsi-bB84pqwzbzCsWcEktlbT-SWfpHUgj74NYeDEBvAun5ccsvmGmRB-E25-oIs7o0Dv1otqI-JTSc0WI0GvxGqCvmcLeAoeR6I__PbNkKfo7vm3prsnOfn5Cc4ihUXUTzfu8/s320/DSC_0230.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Infine versare il composto di panna e uova uniformemente sulla torta.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zkPi8ZHrVlLx1rI-7uw2BPRGXQlvHLeFGMkuxWYfq4ZRZ07EVjt62wAjKJqA2znPGz164sSqHUtqTwqfv3ztmiuylB98VqWS9tgp9FAduzNHZWgyIXeETN70RZJiDV4h_HsfCyusWmc/s1600/DSC_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zkPi8ZHrVlLx1rI-7uw2BPRGXQlvHLeFGMkuxWYfq4ZRZ07EVjt62wAjKJqA2znPGz164sSqHUtqTwqfv3ztmiuylB98VqWS9tgp9FAduzNHZWgyIXeETN70RZJiDV4h_HsfCyusWmc/s320/DSC_0231.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Ritagliare i bordi di pasta in eccesso e infornare per 30 minuti a 180°.</div>
<div class="separator" style="clear: both; text-align: justify;">
Servire tiepido.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDweeF-HC0xXVmaOqXx5bUSHoc_65a9M37LmLRf2MG9yVCRDT3CYd2BcMzaE5PJdOI3DeVXWLI4Rc0kMJHdHg4dH5ag5OkpbycVj2cyg-awWyr9oqtk15V-cyAy16qsrOZSPejFw4VWVI/s1600/DSC_0247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDweeF-HC0xXVmaOqXx5bUSHoc_65a9M37LmLRf2MG9yVCRDT3CYd2BcMzaE5PJdOI3DeVXWLI4Rc0kMJHdHg4dH5ag5OkpbycVj2cyg-awWyr9oqtk15V-cyAy16qsrOZSPejFw4VWVI/s400/DSC_0247.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-15092645460801188092015-09-29T13:05:00.004+02:002015-09-30T14:47:54.152+02:00Croque Monsieur<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhas_IS-2qlaOfct2puMppvws5mWmQPdLFVChclTazHnQvtK-77kpPfRvbflOFq4683rcydwx2YHiByf0b7cH6Ip9wDV4NnbeFOUlrVBuMaA3ANqbhLfZhf4uUr7oy8alH0-x7zIFyoGUs/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhas_IS-2qlaOfct2puMppvws5mWmQPdLFVChclTazHnQvtK-77kpPfRvbflOFq4683rcydwx2YHiByf0b7cH6Ip9wDV4NnbeFOUlrVBuMaA3ANqbhLfZhf4uUr7oy8alH0-x7zIFyoGUs/s640/DSC_0217.JPG" width="640" /></a></div>
<br />
Il croque monsieur è un sandwich di origine francese...è un'idea alternativa ai soliti toast...Veloce e semplicissimo da preparare ma di un gusto deciso e inconfondibile...<br />
<br />
Ingredienti per 2 toast:<br />
- 4 fette di pane biamco<br />
- 300 grammi di besciamella<br />
- 2 fette di prosciuto cotto<br />
- 100 grammi di emmental francese<br />
<br />
<a name='more'></a>Ingredienti per la besciamella:<br />
-250 grammi di latte<br />
-20 grammi di burro<br />
-20 grammi di farina<br />
- sale e noce moscata q.b-<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Procedimento:</div>
<div class="separator" style="clear: both; text-align: left;">
Preparare la besciamella sciogliendo in una pentola il burro.</div>
<div class="separator" style="clear: both; text-align: left;">
Una volta sciolto unire la farina e poi poco alla volta il latte. Far cuocere finchè si addensa e condire con sale e noce moscata.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CIjWz8nZrYbnbfpw_q1QSkpbW-4gD3nN67OO2MdRpvPwAf-jwv8Ljlac672-CEuaI9TsHW2a5PyGNy-mC9RblbLxV4CHYBSeYcVd6kYvny58NrktPbHz_FhIQWmhVvmJt86-J1IcXZI/s1600/DSC_0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CIjWz8nZrYbnbfpw_q1QSkpbW-4gD3nN67OO2MdRpvPwAf-jwv8Ljlac672-CEuaI9TsHW2a5PyGNy-mC9RblbLxV4CHYBSeYcVd6kYvny58NrktPbHz_FhIQWmhVvmJt86-J1IcXZI/s320/DSC_0197.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Adesso preparate i croque monsieur.</div>
<div class="separator" style="clear: both; text-align: left;">
Spalmare su ogni fetta i pane un cucchiaio di besciamella.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8LW98eT_95pyJ6fYxQhvVjcUcqoFbjg35MLFrCakIv5_YAFF3D7WrZedLc4GPAgWJBE0mjADq_6rE4b3SzhGjPlyvkLh3sJ2aMS9IcfEyw0DIDZBGS8s19uS-NuZa3ClmFVn7tZ5x18/s1600/DSC_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8LW98eT_95pyJ6fYxQhvVjcUcqoFbjg35MLFrCakIv5_YAFF3D7WrZedLc4GPAgWJBE0mjADq_6rE4b3SzhGjPlyvkLh3sJ2aMS9IcfEyw0DIDZBGS8s19uS-NuZa3ClmFVn7tZ5x18/s320/DSC_0199.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Aggiungete poi il formaggio grattuggiato alla julienne.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkxiYRCpY4VA01wBqj5dCxJgfAsO1EU4rW2DU8ir5953VHH7b6MAA00UzzUHaAecMYrZJGgCkFvU3L0Vk7Mgif9SYoEyxq4_y_Q4U6LLbhflUvtKZQ-1smVxWcAOj2u43SqInbMyqBiE/s1600/DSC_0200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkxiYRCpY4VA01wBqj5dCxJgfAsO1EU4rW2DU8ir5953VHH7b6MAA00UzzUHaAecMYrZJGgCkFvU3L0Vk7Mgif9SYoEyxq4_y_Q4U6LLbhflUvtKZQ-1smVxWcAOj2u43SqInbMyqBiE/s320/DSC_0200.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Aggiungete le fette di prosciutto cotto.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F52BBH4MMch3xuLHJDOW58Nnr23qs8BUKP4p0usWz4-g4RZrRFFkUptEACjTAjqWtvhl44HI7TjE226cEP60LlemCh2s1Vqur16OR-TtpHk4t4X2ZY1efDrOn19DBPre6gItYOw2Df0/s1600/DSC_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F52BBH4MMch3xuLHJDOW58Nnr23qs8BUKP4p0usWz4-g4RZrRFFkUptEACjTAjqWtvhl44HI7TjE226cEP60LlemCh2s1Vqur16OR-TtpHk4t4X2ZY1efDrOn19DBPre6gItYOw2Df0/s320/DSC_0201.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Chiudete il sandwich con l'altra fetta di pane e ricopritelo con la besciamella.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1p3k1TFHCKA0CZVj8hjsfW7D1o1KmkmFQzIENm72zvMV-aQ_5fekjvN4YMN24kPhHvLAn5RQVC7SVNtXIBJUhtKQG2B1iTw76u7qrC771hXuje5ehh0_ihEd88_k9Xrbe6bHNO4Bgpx0/s1600/DSC_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1p3k1TFHCKA0CZVj8hjsfW7D1o1KmkmFQzIENm72zvMV-aQ_5fekjvN4YMN24kPhHvLAn5RQVC7SVNtXIBJUhtKQG2B1iTw76u7qrC771hXuje5ehh0_ihEd88_k9Xrbe6bHNO4Bgpx0/s320/DSC_0203.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ricoprite con il formaggio tagliato alla julienne. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4AD9m3kQmS3lojxJ49xFzKtBAxtqFCg5nvB1OqtLQH7y_2JNMJKJyd9LmNLXa9aO4OTn2mpeO-smcCEquVazBvP0qfRKpYUJCOaM7LZSq5cUEZF5aY1DrW0VTxJ8DiZNChfH0DCMYqg/s1600/DSC_0204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4AD9m3kQmS3lojxJ49xFzKtBAxtqFCg5nvB1OqtLQH7y_2JNMJKJyd9LmNLXa9aO4OTn2mpeO-smcCEquVazBvP0qfRKpYUJCOaM7LZSq5cUEZF5aY1DrW0VTxJ8DiZNChfH0DCMYqg/s320/DSC_0204.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ponete su una teglia da forno e infornare nel forno con opzione grill fino a completa doratura. Servite i croque monsieur caldi.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37TtiCixrjcsdsZ1BaPIcN45N03ltd0_andTU2dsIh0nsLpWJWLC7UIwTaEIvVJALrA1wo6JMiypvMs1VEnwJlCqiYIsu88F3KfGhx02pj5bcgjbKG75wmiQ_EoPHxIw-32qT3M5V23Y/s1600/DSC_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37TtiCixrjcsdsZ1BaPIcN45N03ltd0_andTU2dsIh0nsLpWJWLC7UIwTaEIvVJALrA1wo6JMiypvMs1VEnwJlCqiYIsu88F3KfGhx02pj5bcgjbKG75wmiQ_EoPHxIw-32qT3M5V23Y/s320/DSC_0216.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com2tag:blogger.com,1999:blog-2130280781058504022.post-26642335055693416342015-04-02T11:30:00.000+02:002015-04-02T14:12:44.009+02:00Muffin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3zVvfE7VXyAI93rQNL-5bNrS6gumscTOgwRo33nMr-1424Dp_LM-m_H_hkNbIydapCqmvWZ4mtJx-bSgQ7HYm8JiOOuX2_mn01sUUuwbX6L9ZW4yveandKj5wG055gbD88hPoqz_AoQ/s1600/DSC_0175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3zVvfE7VXyAI93rQNL-5bNrS6gumscTOgwRo33nMr-1424Dp_LM-m_H_hkNbIydapCqmvWZ4mtJx-bSgQ7HYm8JiOOuX2_mn01sUUuwbX6L9ZW4yveandKj5wG055gbD88hPoqz_AoQ/s640/DSC_0175.JPG" height="433" width="640" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">I muffin sono stati negli ultimi anni oscurati dall'enorme popolarità dei cupcake, ma la bontà di questi dolcetti non ha paragoni, come questi che vi propongo, ai mirtilli e cioccolato bianco.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti per 12 muffin:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 300 grammi di farina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">-150 grammi di zucchero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 2 uova</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 250 grammi di latte</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 75 grammi di burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 2 cucchiani di baking powder o lievito per dolci</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 bustina di vanillina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 100 grammi di cioccolato bianco</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 100 grammi di mirtilli disidratati o freschi</span><br />
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;">Procedimento:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In un contenitore mischiare le polveri, ovvero la farina, il lievito, la vanillina e lo zucchero.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In un altro unire l'uovo, il burro ammorbidito e il latte.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-w34TycZMET85NDqadOP4zOSwl4i1ZzQBoE-kV6tM-bisGh1LZmKv1htn19BLqqDjYOjMtxM-a23zxE_aUlCtcub6uMIO7ASCLYsX4CwNMdaRmnay0YzgPzF-esynn3o-2uZJr53DIFo/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-w34TycZMET85NDqadOP4zOSwl4i1ZzQBoE-kV6tM-bisGh1LZmKv1htn19BLqqDjYOjMtxM-a23zxE_aUlCtcub6uMIO7ASCLYsX4CwNMdaRmnay0YzgPzF-esynn3o-2uZJr53DIFo/s320/DSC_0135.JPG" height="211" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Unire i 2 composti fino a ottenere una crema liscia ed omogenea.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbQA4W4AB8OiWrb5I7nKkHA4px0YXZ7d3EXYOIeuB-4sK17JLsdXJdQOqtmr-_EiB8aBnwYRXt_K4hmVwH4Ol9q2FyxCCj59wtR_q2W1m8BWK2HHFNb4vTGY4-i3H5e2yMtESkAOY1EY/s1600/DSC_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbQA4W4AB8OiWrb5I7nKkHA4px0YXZ7d3EXYOIeuB-4sK17JLsdXJdQOqtmr-_EiB8aBnwYRXt_K4hmVwH4Ol9q2FyxCCj59wtR_q2W1m8BWK2HHFNb4vTGY4-i3H5e2yMtESkAOY1EY/s320/DSC_0139.JPG" height="211" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungere a questo punto i mirtilli e il cioccolato bianco tagliato a scaglie non troppo piccole. Se usate i mirtilli disidratati, metteteli a bagno un'oretta con acqua tiepida e poi asciugateli prima di unirli all'impasto.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWp-yCJi4-nRziiizj8KWFXwWvd-Q7JQCCrqf-X_p_s0DhxurHH_ovUjNWTg_CJd3jbeDSzU7J93gUONC6sHIVripIEE6uEr7I3_7IutO-YH3WMSCp6howbLyl0GSN5XVhQMJ9U24ZPPs/s1600/DSC_0140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWp-yCJi4-nRziiizj8KWFXwWvd-Q7JQCCrqf-X_p_s0DhxurHH_ovUjNWTg_CJd3jbeDSzU7J93gUONC6sHIVripIEE6uEr7I3_7IutO-YH3WMSCp6howbLyl0GSN5XVhQMJ9U24ZPPs/s320/DSC_0140.JPG" height="211" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Versare l'impasto negli stampini e cuocere a 180° per 15/20 minuti.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMIqlE3Fjqyk8Zt1DCDGQximmoczG-wZ3PQkDH1GOGeieGKn23ik02mdRMg0F39trQ3Rv_XwLDIoO1u290rrRUYGc7UReTTnJcaqp_32onoRI138b-x1Cszu6wD8ek8YOMAmXuicbqVQ/s1600/DSC_0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMIqlE3Fjqyk8Zt1DCDGQximmoczG-wZ3PQkDH1GOGeieGKn23ik02mdRMg0F39trQ3Rv_XwLDIoO1u290rrRUYGc7UReTTnJcaqp_32onoRI138b-x1Cszu6wD8ek8YOMAmXuicbqVQ/s320/DSC_0142.JPG" height="211" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSAng2Hfi4-nG31HY9ConMoCkIAnwIxM-bic90oCaN8PX1TE_b7qP7PxiXZeJnbz_XI_Mfr5kA9nYRvwB3hjQeyI9qZ7VHckxmhr2omGknH5lPehWS94t8xK03T7QUljwP9dkQausd7Y/s1600/DSC_0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSAng2Hfi4-nG31HY9ConMoCkIAnwIxM-bic90oCaN8PX1TE_b7qP7PxiXZeJnbz_XI_Mfr5kA9nYRvwB3hjQeyI9qZ7VHckxmhr2omGknH5lPehWS94t8xK03T7QUljwP9dkQausd7Y/s320/DSC_0143.JPG" height="211" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKo1KQhrWOygKZX1CQpDKROF37Up70YWSG5Q_1YQYoZmxD4ES8vJwG1D_bTKeWMybYdkkPfqMt2B2UT_pg6tKkwtuhgiVxP9_96_OetyhjHXfAo1iTxpVUZYMHW3S7h4PnLgL3_OsitA/s1600/DSC_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKo1KQhrWOygKZX1CQpDKROF37Up70YWSG5Q_1YQYoZmxD4ES8vJwG1D_bTKeWMybYdkkPfqMt2B2UT_pg6tKkwtuhgiVxP9_96_OetyhjHXfAo1iTxpVUZYMHW3S7h4PnLgL3_OsitA/s320/DSC_0145.JPG" height="211" width="320" /></span></a></div>
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-85524011660919243752015-02-23T12:14:00.000+01:002015-02-23T12:38:13.696+01:00Cous Cous con pollo e verdure<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3Ri7eb9XwEJClfEeY_dgqwCtznfG2r4Fp5LgqdzilqFIxrWJXKHnzryBb3-pQL4DjoLZ3u7wYaPjv55H2EAunAQRXz74EoE4_0CPYbhs7y1AxThDtWgNIvWTagpHPVqPg0BNy9zQIjw/s1600/DSC_0493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3Ri7eb9XwEJClfEeY_dgqwCtznfG2r4Fp5LgqdzilqFIxrWJXKHnzryBb3-pQL4DjoLZ3u7wYaPjv55H2EAunAQRXz74EoE4_0CPYbhs7y1AxThDtWgNIvWTagpHPVqPg0BNy9zQIjw/s1600/DSC_0493.JPG" height="422" width="640" /></a></div>
<br />
Il Cous Cous o Cuscus è un piatto di derivazione nordafricana e mediterranea, che viene preparato con semola di grano duro ridotta in grani finissimi cotta al vapore. Esistono numerosi varianti per i condimenti del cous cous che possono prevedere carne, pesce o verdure. Io vi propongo una variante con pollo in pezzi e verdure.<br />
<br />
Ingredienti per 4 persone:<br />
<br />
Per il cous cous:<br />
<br />
- 200 grammi di cous cous precotto<br />
- acqua come indicato sulla confezione del cous cous<br />
- 1 cucchiaio d'olio<br />
- 1 pizzico di sale<br />
<a name='more'></a><br />
Per il condimento:<br />
<br />
-1 kg di pollo in pezzi<br />
- 2 carote<br />
- 2 cipolle bianche<br />
- 1 melanzana<br />
- 2 patate piccole<br />
- 1 zucchina<br />
- 100 grammi di passata di pomodoro<br />
- olio q.b.<br />
- sale q.b.<br />
- 1 cucchiaino di curcuma<br />
- 1 cucchiaino di zenzero in polvere<br />
<br />
Procedimento:<br />
<br />
In una pentola far rosolare la cipolla tagliata in pezzi grossi con l'olio per 3 minuti, dopodichè aggiungere il pollo in pezzi e le spezie (curcuma, zenzero, sale e pepe) e far cuocere altri 10 minuti.<span style="background-color: white; color: #484848; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmz_mrIsWZjAeyTpm2sksV5_Z2jqaq-vmNse2NHwOYR-qvZXJbeP1VCzvgcHTh5TdS49a3gfZRoNOHD6LNiM1_y9CwXxVKN8AZg3blD0mOwp3IOtChLmJID5Jf0Tpc5HUsyB8Of02iNs/s1600/DSC_0443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmz_mrIsWZjAeyTpm2sksV5_Z2jqaq-vmNse2NHwOYR-qvZXJbeP1VCzvgcHTh5TdS49a3gfZRoNOHD6LNiM1_y9CwXxVKN8AZg3blD0mOwp3IOtChLmJID5Jf0Tpc5HUsyB8Of02iNs/s1600/DSC_0443.JPG" height="256" width="320" /></a></div>
<span style="background-color: white; color: #484848; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></span>
Aggiungere 1 litro d'acqua e la passata di pomodoro e far cuocere a fiamma lenta per 1 ora.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAi9D3pPBSENs8XzE2MHztKhetQjNAHGZKeG7rh_ihezF94bdrU9zKSS_PLGxh-jZ9c3QFbQDwnUv-zREhYB6ZmqHUAx1ndNBY27WnM0dTwd4kd8bXZkIM5KAWiLVHGWZpk7hVGLoNMCs/s1600/DSC_0446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAi9D3pPBSENs8XzE2MHztKhetQjNAHGZKeG7rh_ihezF94bdrU9zKSS_PLGxh-jZ9c3QFbQDwnUv-zREhYB6ZmqHUAx1ndNBY27WnM0dTwd4kd8bXZkIM5KAWiLVHGWZpk7hVGLoNMCs/s1600/DSC_0446.JPG" height="229" width="320" /></a></div>
<br />
<br />
<div align="justify" class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
In un pentolino a parte cuocere il cous cous come indicato sulla confezione, una volta cotto, unire un filo d'olio ed un pizzico di sale poi sgranare il couscous con le mani per evitare che formi dei grumi.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AT8CZa82FaokdAT4FAB8Z05YHnNB2_aXHjxT2zgIx0PjFMRMETJ69wekyufuGggt7b-yk8cpPn8d1nGIO_8f4LM61sz3eHLEXzXcSa8SM-rCr9E-1mdngJVX3OI2d7Lh0l59OpLe1n0/s1600/DSC_0486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AT8CZa82FaokdAT4FAB8Z05YHnNB2_aXHjxT2zgIx0PjFMRMETJ69wekyufuGggt7b-yk8cpPn8d1nGIO_8f4LM61sz3eHLEXzXcSa8SM-rCr9E-1mdngJVX3OI2d7Lh0l59OpLe1n0/s1600/DSC_0486.JPG" height="220" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Passata l'ora di cottura del pollo, unire le verdure (carote, patate, melanzana e zucchina) tagliate in pezzi grandi al brodo col pollo, aggiungere 1/2 litro d'acqua e lasciarle cuocere mezz'ora senza mescolare.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ49cXet1eZ_na0I855xtQ61Cq8_eOnw3l_qtx5wVdbQlF4CuUuvLZD_-yfpuIk-XuRy1xoR8XdzdjqvfF1Z2tMvjSix8HKFSQIdXS-o41M3Nx0ZcBz9aZ4KXVptZnHwGCEUAsPDuQzQY/s1600/DSC_0490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ49cXet1eZ_na0I855xtQ61Cq8_eOnw3l_qtx5wVdbQlF4CuUuvLZD_-yfpuIk-XuRy1xoR8XdzdjqvfF1Z2tMvjSix8HKFSQIdXS-o41M3Nx0ZcBz9aZ4KXVptZnHwGCEUAsPDuQzQY/s1600/DSC_0490.JPG" height="202" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
Una volta cotte le verdure, disporre sul cuscus il pollo e le verdure e servire in un grande tegame. Da parte tenete il brodo di cottura del pollo e servitelo a tavola in ciotole separate cosi da usarlo per bagnare il cuscus e dargli sapore.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENJTolIlyMqJkP54Nl4YD-rSW96FUvsrGIeKpKtHzN5LBe1oSBKPvju9fM9ah2tglath0HRltizeTzOh3CrwlcHmyGVnm9DiCfnN4JVHi9HSuoXTyDalHuzSdEt_z-34FqpDMb5A8WDY/s1600/DSC_0492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENJTolIlyMqJkP54Nl4YD-rSW96FUvsrGIeKpKtHzN5LBe1oSBKPvju9fM9ah2tglath0HRltizeTzOh3CrwlcHmyGVnm9DiCfnN4JVHi9HSuoXTyDalHuzSdEt_z-34FqpDMb5A8WDY/s1600/DSC_0492.JPG" height="211" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-30924827434258534602015-02-11T15:32:00.000+01:002015-02-11T15:34:59.963+01:00Pastilla marocchina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6X5ceMRsMU5_850Bc8lmB7FiaJAhRIdnSVaR-uZUm0NrdvaahftZSOz8qC7duOqdbT75w2DcysSGD-EoJ8n_J0zQBy2UjxobNm3hiuNeLFuHSMgWxc3MHBas_NprwXYTQXSkFFZgUuk/s1600/DSC_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6X5ceMRsMU5_850Bc8lmB7FiaJAhRIdnSVaR-uZUm0NrdvaahftZSOz8qC7duOqdbT75w2DcysSGD-EoJ8n_J0zQBy2UjxobNm3hiuNeLFuHSMgWxc3MHBas_NprwXYTQXSkFFZgUuk/s1600/DSC_0481.JPG" height="432" width="640" /></a></div>
<br />
La pastilla è uno dei più classici piatti della cucina marocchina...si tratta di una torta salata con un tocco di dolce, ripiena di pollo, uova, mandorle e...zucchero!!! Ha un sapore decisamente particolare ma assolutamente autentico...quindi non vi resta che provarla!!!<br />
<br />
Ingredienti per una torta da 10 fette:<br />
<br />
Per la pasta di copertura:<br />
- 250 grammi di farina<br />
- 20 grammi di olio<br />
-120 grammi di acqua tiepida<br />
- un pizzico di sale<br />
<a name='more'></a><br />
<br />
Per la farcitura:<br />
- 1.5 kg di pollo in pezzi<br />
- 4 cipolle bianche medie<br />
- 2 tazze d'acqua<br />
- 2 cucchiai di olio<br />
- 1 cucchiaino di zenzero in polvere<br />
- 1 cucchiaino di cannella<br />
- 1 cucchiaino di curcuma<br />
- sale e pepe<br />
- 6 uova<br />
- 200 grammi di mandorle<br />
- 100 grammi di zucchero a velo<br />
- 50 grammi di burro<br />
- 1/2 fialetta di acqua di fiori d'arancia<br />
<br />
Procedimento:<br />
<br />
Iniziare col preparare l'impasto unendo la farina, olio, sale e acqua e impastare per una decina di minuti. Una volta ottenuto un impasto elastico, dividerlo in 7 palline e lasciare riposare un paio d'ore.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcty1WjZ9RlxUgflZVZoj1XdhOkkivERiySV1HUoIUc4UdHJdXXuowHf6s6qnrazkbonD9kbsyvyBpM5OQe-zdEa4SyxpvhHDxlRc4PalL41StY0SSr6biIXkUX_NiDUEWrPO4fw4ue6Q/s1600/DSC_0436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcty1WjZ9RlxUgflZVZoj1XdhOkkivERiySV1HUoIUc4UdHJdXXuowHf6s6qnrazkbonD9kbsyvyBpM5OQe-zdEa4SyxpvhHDxlRc4PalL41StY0SSr6biIXkUX_NiDUEWrPO4fw4ue6Q/s1600/DSC_0436.JPG" height="235" width="320" /></a></div>
<br />
In un ampio tegame far rosolare la cipolla tritata sottile con l'olio per 10 minuti, dopodichè aggiungere il pollo in pezzi e le spezie (curcuma, cannella, zenzero, sale e pepe) e far cuocere altri 10 minuti.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJGOWfGvIY6HwWHkJRHQVDfpPUnOh6br1q1aWvQgKxAxsxkgOiexvupMRBJx5Z9OilDTpzqRxrdiwphkQXvi_0PM55M0lqcocU9IRPc3z84PQrAOWFy1KDhoQRIUxVoWgAmK0oaFdcl4/s1600/DSC_0438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJGOWfGvIY6HwWHkJRHQVDfpPUnOh6br1q1aWvQgKxAxsxkgOiexvupMRBJx5Z9OilDTpzqRxrdiwphkQXvi_0PM55M0lqcocU9IRPc3z84PQrAOWFy1KDhoQRIUxVoWgAmK0oaFdcl4/s1600/DSC_0438.JPG" height="217" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Aggiungere 2 tazze d'acqua e lasciare cuocere a fiamma lenta per circa 40 minuti.</div>
<div class="separator" style="clear: both; text-align: justify;">
Una volta cotto il pollo metterlo da parte e farlo raffreddare.</div>
<div class="separator" style="clear: both; text-align: justify;">
Una volta raffreddato pulite il pollo dalle ossa e dalla pelle e sfilettatelo in pezzi piccoli.</div>
<div class="separator" style="clear: both; text-align: justify;">
Nel brodo che vi è rimasto dalla cottura del pollo cuocete 6 uova per circa 5 minuti.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWgs3MaiAnsUzTe_IFL7ogKAo6q-QQ0rMafv7WqPoBacnDUpEWBlATXgRwadDh0_1gASFJOBP11d3zwqZ6cPZT6jgPb_NZ-0vQr7uZN64IemMdeuT765vZvzKNOs3HCW7iezWAPXtyVI/s1600/DSC_0447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWgs3MaiAnsUzTe_IFL7ogKAo6q-QQ0rMafv7WqPoBacnDUpEWBlATXgRwadDh0_1gASFJOBP11d3zwqZ6cPZT6jgPb_NZ-0vQr7uZN64IemMdeuT765vZvzKNOs3HCW7iezWAPXtyVI/s1600/DSC_0447.JPG" height="239" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Fate cuocere le uova finchè il composto non si sia ben asciugato. Lasciarlo raffreddare.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtApVQwAr6wUi7YVW7TTMT9VjGQ3yjL5mhUeQ6I27RMPK285qLePkuNolZlf77fs9HEcrFPDTz5vixiPBQo0YOB5BWel5Bm7fWAN-A6qZX941XAmpOkeqo5so6Jrpbqc4nltMWycNFCBc/s1600/DSC_0449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtApVQwAr6wUi7YVW7TTMT9VjGQ3yjL5mhUeQ6I27RMPK285qLePkuNolZlf77fs9HEcrFPDTz5vixiPBQo0YOB5BWel5Bm7fWAN-A6qZX941XAmpOkeqo5so6Jrpbqc4nltMWycNFCBc/s1600/DSC_0449.JPG" height="226" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<br />
In un mixer tritare le mandorle con lo zucchero, il burro un pizzico di cannella e mezza fialetta di acqua di fiori d'arancia.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgti6CpGIQ8qcUGnJaVdLH2rddicvWOxJJhryAtuVZFOr2OLxNIqJAEzzqoVtqY9UcnqOxbJceIWzX6Nc4pgNjHcOzbb7rwZMWVpa2_xj9dGFClIQp4sj6ecBHE38sJUqZviHoz1qs-l8E/s1600/DSC_0434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgti6CpGIQ8qcUGnJaVdLH2rddicvWOxJJhryAtuVZFOr2OLxNIqJAEzzqoVtqY9UcnqOxbJceIWzX6Nc4pgNjHcOzbb7rwZMWVpa2_xj9dGFClIQp4sj6ecBHE38sJUqZviHoz1qs-l8E/s1600/DSC_0434.JPG" height="241" width="320" /></a></div>
<br />
<div class="" style="clear: both; text-align: justify;">
A questo punto avete le vostre 3 preparazioni pronte per la farcitura: le uova cotte, le mandorle tritate ed il pollo sfilettato.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrX_-_VCN-_gmD4J3Vqu6reMnQqJVT9rJZ3cWBcXAuxChYGTvdkzQ9mN3i6hQwIniyeWB7ZUy-h6wXuvtiwd4cZ1JqeQ0HP1kbYL8sx2-pPMOxnfGrpbu_Zdkq_Ja-xYqyei8tAe1GQfQ/s1600/DSC_0451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrX_-_VCN-_gmD4J3Vqu6reMnQqJVT9rJZ3cWBcXAuxChYGTvdkzQ9mN3i6hQwIniyeWB7ZUy-h6wXuvtiwd4cZ1JqeQ0HP1kbYL8sx2-pPMOxnfGrpbu_Zdkq_Ja-xYqyei8tAe1GQfQ/s1600/DSC_0451.JPG" height="238" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqQgVMQsi-qQK7lIv1gYwmn80rhZw20aDSLYIRHhXP8Xhqrh1NS4bS0TQcEuolOTEpzC4p74U7bQZUAMF4Prwrx9GezNnK8TS0FQTi7dDADH0aYFgfgBf6b7jLNsno9oywVjvwdN_ggA/s1600/DSC_0452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqQgVMQsi-qQK7lIv1gYwmn80rhZw20aDSLYIRHhXP8Xhqrh1NS4bS0TQcEuolOTEpzC4p74U7bQZUAMF4Prwrx9GezNnK8TS0FQTi7dDADH0aYFgfgBf6b7jLNsno9oywVjvwdN_ggA/s1600/DSC_0452.JPG" height="276" 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/AVvXsEhZaeL49pSjj2NCjqBcXgGsqlxiaI1E8G0m-iX0UOO1XUaBLYXEb_-ngLdLiXFEX19Kz6Tt0DCi9inEl8gLxMmSFfUC86M5JF1N0JBzvdFC2fgdelTKufH9t2eqk1FMyS9rUxXP0UqqMZI/s1600/DSC_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZaeL49pSjj2NCjqBcXgGsqlxiaI1E8G0m-iX0UOO1XUaBLYXEb_-ngLdLiXFEX19Kz6Tt0DCi9inEl8gLxMmSFfUC86M5JF1N0JBzvdFC2fgdelTKufH9t2eqk1FMyS9rUxXP0UqqMZI/s1600/DSC_0450.JPG" height="250" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: justify;">
Stendere la pasta preparata precedentemente in sfoglie molto sottili e ricoprire una teglia da 26 cm di diametro con 4 fogli per la base e 3 per la copertura sovrapponendoli. Tra un foglio e l'altro di sfoglia ungete l'impasto con dell'olio.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5AWhl6sxEUtP2V-GhQ1EkxRRwvx9U1tgjDGSSt74xRG4dwsjoQBVeYOaD8B890QQ72gnaZJrFpdNPM-ggSnszt9h2cckrbAns06mq59LLXj8Y5EelcCSDInQoZPUPja8nznbmxhhdbk/s1600/DSC_0454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5AWhl6sxEUtP2V-GhQ1EkxRRwvx9U1tgjDGSSt74xRG4dwsjoQBVeYOaD8B890QQ72gnaZJrFpdNPM-ggSnszt9h2cckrbAns06mq59LLXj8Y5EelcCSDInQoZPUPja8nznbmxhhdbk/s1600/DSC_0454.JPG" height="272" width="320" /></a></div>
<br />
Farcire la torta con uno strato di pollo, uno di uova e uno di mandorle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqZ_3w-YF1htfQt_07UgASFkL_ibdHFl4pt7ixSS9kOuiHUs8LhZ9LE2sTQilB5aR1l7E_d06NXIVIKfq6s8ajuN41uLjsUhGSBv9ZX4xPWgBzMr-BGcuwmPsM3B0fuLJ1TTx6c4rhAA/s1600/DSC_0455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqZ_3w-YF1htfQt_07UgASFkL_ibdHFl4pt7ixSS9kOuiHUs8LhZ9LE2sTQilB5aR1l7E_d06NXIVIKfq6s8ajuN41uLjsUhGSBv9ZX4xPWgBzMr-BGcuwmPsM3B0fuLJ1TTx6c4rhAA/s1600/DSC_0455.JPG" height="260" width="320" /></a></div>
<br />
<br />
Coprire con gli altri 3 strati di pasta oleare la superficie della torta e infornare per 30 minuti a 180 gradi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRQM-O3HCFSp-ivuiskPu99m7qFbHtDPxfEg2lqVTYcN8WW9AMB8HdeK6OE_TAfATEC05dpL2C_xbtJMlCkeSdRioK7h_4mgFUgP7yw0F6htRuceihPcWaHdMUEFvPPIfndmQpciozNs/s1600/DSC_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRQM-O3HCFSp-ivuiskPu99m7qFbHtDPxfEg2lqVTYcN8WW9AMB8HdeK6OE_TAfATEC05dpL2C_xbtJMlCkeSdRioK7h_4mgFUgP7yw0F6htRuceihPcWaHdMUEFvPPIfndmQpciozNs/s1600/DSC_0457.JPG" height="266" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: justify;">
Una volta cotta lasciare raffreddare la torta (l'ideale sarebbe prepararla il giorno prima del consumo) e spolverizzare con zucchero a velo e cannella.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GEFAPk2jHC8LhpPqvdLWmEQDeGE60Y5-LwYCIYtYlDb20xaJUEZN4PHBDsW6gCliP_rDXQmzgy2UqhHquIEouQH7I-X9MzPMGtzimsrWRtsc22XpKMeM6XOQ-k-oIhP9uWjiAU9KfQ4/s1600/DSC_0474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GEFAPk2jHC8LhpPqvdLWmEQDeGE60Y5-LwYCIYtYlDb20xaJUEZN4PHBDsW6gCliP_rDXQmzgy2UqhHquIEouQH7I-X9MzPMGtzimsrWRtsc22XpKMeM6XOQ-k-oIhP9uWjiAU9KfQ4/s1600/DSC_0474.JPG" height="206" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<br />
<br />
<br />
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-71327324080932595562015-01-27T13:24:00.003+01:002015-01-28T14:14:31.650+01:00I colori del Marocco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYI2sdFLPAAUH8XwjaHGd2QJfw6Exah_IjBnnUlcDDPZ2vC9aaAsSCTJb0ToGHw1ciMicWgFeCBTWV4Q31I4wii95ojLSNIVG3BH_gdee-OFnK__mVk2ybDJ0NKbW5e9bQNDuNFvPdpU/s1600/DSC_0297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYI2sdFLPAAUH8XwjaHGd2QJfw6Exah_IjBnnUlcDDPZ2vC9aaAsSCTJb0ToGHw1ciMicWgFeCBTWV4Q31I4wii95ojLSNIVG3BH_gdee-OFnK__mVk2ybDJ0NKbW5e9bQNDuNFvPdpU/s1600/DSC_0297.JPG" height="422" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Galleria fotografica del mio breve viaggio in Marocco nella scorso gennaio...<br />
<br />
<a name='more'></a><br />
<br />
Marrakech -Medina<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK2rTnRNOs__QiaCK_RO_LIQ_UWynjRYD9cl8HWpsZJh7St7RHXNX8G2ukidqw63bT7anKc2lrB_99ukb7csFowFZvKY2Ox5pZkfggQdQrf5qXNpucuIVpRiL9A-lc_EwmepG-gIJuCE/s1600/DSC_0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK2rTnRNOs__QiaCK_RO_LIQ_UWynjRYD9cl8HWpsZJh7St7RHXNX8G2ukidqw63bT7anKc2lrB_99ukb7csFowFZvKY2Ox5pZkfggQdQrf5qXNpucuIVpRiL9A-lc_EwmepG-gIJuCE/s1600/DSC_0376.JPG" height="422" width="640" /></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/AVvXsEgjh4atn7Jt5JKuYHSXla18LMNfo-mJVs5tY2D_orA30uVoqTw-ZmLT00BJyCUFxGXAh5_X59Azia0LPjy830iEzTWukYzk2aDv84Y7M4CIZTBXjn9hZ-HNxaNvsh92Q2m_xafJugbmkfQ/s1600/DSC_0398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjh4atn7Jt5JKuYHSXla18LMNfo-mJVs5tY2D_orA30uVoqTw-ZmLT00BJyCUFxGXAh5_X59Azia0LPjy830iEzTWukYzk2aDv84Y7M4CIZTBXjn9hZ-HNxaNvsh92Q2m_xafJugbmkfQ/s1600/DSC_0398.JPG" height="422" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Marrakech- la Mellah</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8RehNHZl7Nt56arb1jL9THfQthz0Zc8L0xOl8HJqcg02oiJQ2-iad_as6LWc1hB25OU3eAxGjDvvvMEELX-OnwlbWdd7MXHZHv8JcwJ8OFdG5sPdJYzJnkwNK0gD7ZgiWJQYe4caaUs/s1600/DSC_0413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8RehNHZl7Nt56arb1jL9THfQthz0Zc8L0xOl8HJqcg02oiJQ2-iad_as6LWc1hB25OU3eAxGjDvvvMEELX-OnwlbWdd7MXHZHv8JcwJ8OFdG5sPdJYzJnkwNK0gD7ZgiWJQYe4caaUs/s1600/DSC_0413.JPG" height="422" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Marrakech-Minareto di Koutoubia</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8RehNHZl7Nt56arb1jL9THfQthz0Zc8L0xOl8HJqcg02oiJQ2-iad_as6LWc1hB25OU3eAxGjDvvvMEELX-OnwlbWdd7MXHZHv8JcwJ8OFdG5sPdJYzJnkwNK0gD7ZgiWJQYe4caaUs/s1600/DSC_0413.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8RehNHZl7Nt56arb1jL9THfQthz0Zc8L0xOl8HJqcg02oiJQ2-iad_as6LWc1hB25OU3eAxGjDvvvMEELX-OnwlbWdd7MXHZHv8JcwJ8OFdG5sPdJYzJnkwNK0gD7ZgiWJQYe4caaUs/s1600/DSC_0413.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgGROoB2fqm1VpB0cfuEdCozTPHwmRKw5W2Kj1UxPb0wsuv8z4kGFtzatJHUvsza3ZXE_vF39h7ekDH7KttgjVVH_59Z2D9abyU4hYp4Ifn_i6XZ1KvGzlRIcXs5wQtaytIvnKkFAA_Q/s1600/DSC_0016.JPG" height="422" width="640" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
Marrakech- Piazza Jamaa el Fna</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokKQ8_nFsmmf6KoiSHJBEDfJ5R-blbU6IiEFTX7Jw9xyPsiBinTFO_MhINNkJI1Ka0cb9V9QLF5BhimVz6kSBXI-m8dDrJ1jQpFm_n50esIKuN7xxh12ZTMj4VDgGFips3rIYrdn_eDo/s1600/DSC_0024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokKQ8_nFsmmf6KoiSHJBEDfJ5R-blbU6IiEFTX7Jw9xyPsiBinTFO_MhINNkJI1Ka0cb9V9QLF5BhimVz6kSBXI-m8dDrJ1jQpFm_n50esIKuN7xxh12ZTMj4VDgGFips3rIYrdn_eDo/s1600/DSC_0024.JPG" height="422" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjReZo03LHFGVlmpStzVsPHuvnplnBxcJIbRTe8lLwOsoz88d59P69q9yFgPbjFkkvByYTZmpTY2wKIx_PHGNWfc4gLtnrxv5WXb4A0tVta3TBocdiYmwzR9jWpIXLzxc2OdfPvEKRB308/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: left;">
Passo Tizi n'Tichka</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjReZo03LHFGVlmpStzVsPHuvnplnBxcJIbRTe8lLwOsoz88d59P69q9yFgPbjFkkvByYTZmpTY2wKIx_PHGNWfc4gLtnrxv5WXb4A0tVta3TBocdiYmwzR9jWpIXLzxc2OdfPvEKRB308/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjReZo03LHFGVlmpStzVsPHuvnplnBxcJIbRTe8lLwOsoz88d59P69q9yFgPbjFkkvByYTZmpTY2wKIx_PHGNWfc4gLtnrxv5WXb4A0tVta3TBocdiYmwzR9jWpIXLzxc2OdfPvEKRB308/s1600/DSC_0048.JPG" height="422" width="640" /></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/AVvXsEg9qLJNM3AUQrHkQVWEa5jCQfYYl1lebwleeQ_yoR17kTHWYYmezYJu3FwanqvCblZOpIrUgo09-QCMm6fDmvflFQjSmFSpyxI4sg3ep4Z193O94qyhdgcHnWGcu878VwkSHglvKlRtRx0/s1600/DSC_0063.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qLJNM3AUQrHkQVWEa5jCQfYYl1lebwleeQ_yoR17kTHWYYmezYJu3FwanqvCblZOpIrUgo09-QCMm6fDmvflFQjSmFSpyxI4sg3ep4Z193O94qyhdgcHnWGcu878VwkSHglvKlRtRx0/s1600/DSC_0063.JPG" height="422" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZKyaAtA0MFaWw1X_1uG6qHjVUEVPCnaI2sJ-PxqgQsGP9U6gyJpjHITIUyMuul6jKrlidMihCHwKrNIt7l7qNDYWkT-wyUNLSpGdd5RhyphenhyphenMGQ-ehNwoLeM4yFFO8HkmNVjlmTBAxqcDY/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: left;">
Telouet</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZKyaAtA0MFaWw1X_1uG6qHjVUEVPCnaI2sJ-PxqgQsGP9U6gyJpjHITIUyMuul6jKrlidMihCHwKrNIt7l7qNDYWkT-wyUNLSpGdd5RhyphenhyphenMGQ-ehNwoLeM4yFFO8HkmNVjlmTBAxqcDY/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZKyaAtA0MFaWw1X_1uG6qHjVUEVPCnaI2sJ-PxqgQsGP9U6gyJpjHITIUyMuul6jKrlidMihCHwKrNIt7l7qNDYWkT-wyUNLSpGdd5RhyphenhyphenMGQ-ehNwoLeM4yFFO8HkmNVjlmTBAxqcDY/s1600/DSC_0059.JPG" height="422" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aCPugVq5VN9p72BQclgRMfDfxeCwyMxLddmj_WPDe7xg8mUq1FIdWgJGnhXNyCaCUSLT74sFeqvKb1Ov8Ke4Wql2fpmTe87iIN027yuTpdweHGT9yBRRzGsHewYPDXfAQO6MsOmliUQ/s1600/DSC_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aCPugVq5VN9p72BQclgRMfDfxeCwyMxLddmj_WPDe7xg8mUq1FIdWgJGnhXNyCaCUSLT74sFeqvKb1Ov8Ke4Wql2fpmTe87iIN027yuTpdweHGT9yBRRzGsHewYPDXfAQO6MsOmliUQ/s1600/DSC_0066.JPG" height="422" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZDLomek7QDJKAZR7uE9IBSGHKLfu4n3RZJPueFx_6x2wV2znWiE_jp7PFbWS7PM-1d3gCYhBVEMQyxbynMGcvCh8krq0lIUMDDo9o5O4zAiZBYytKiT2MLB3IAx5XqlvG64pNjgmqMs/s1600/DSC_0106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZDLomek7QDJKAZR7uE9IBSGHKLfu4n3RZJPueFx_6x2wV2znWiE_jp7PFbWS7PM-1d3gCYhBVEMQyxbynMGcvCh8krq0lIUMDDo9o5O4zAiZBYytKiT2MLB3IAx5XqlvG64pNjgmqMs/s1600/DSC_0106.JPG" height="422" width="640" /></a></div>
<br />
<br />
Ait Ben Haddou<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0iqp22uQZqujcav4ydKmZPSp1JjgZRNswB7PApSF2pGsVUS6VtQLS9ZT-v4IllC3Rrav4hmCd_v23w7Bn78yc16RdNJML288W9iC0ajV0xYCKXYvxYo6wVSNQQd3TzwPC3uZIAYMTdA/s1600/DSC_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0iqp22uQZqujcav4ydKmZPSp1JjgZRNswB7PApSF2pGsVUS6VtQLS9ZT-v4IllC3Rrav4hmCd_v23w7Bn78yc16RdNJML288W9iC0ajV0xYCKXYvxYo6wVSNQQd3TzwPC3uZIAYMTdA/s1600/DSC_0119.JPG" height="422" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlmnJEtMyxDJJRXz4LNaLauR0l19BBYQ7CPjRZW_vsjEB33BniEFOYcDPMOuC2vdPDM5EXdWaa_NaezOC6fRgMzoAo98pyJSw5YEkdeAQqrW82txqvjjizIFPCMsBeCNZXNT7ErLpirE/s1600/DSC_0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlmnJEtMyxDJJRXz4LNaLauR0l19BBYQ7CPjRZW_vsjEB33BniEFOYcDPMOuC2vdPDM5EXdWaa_NaezOC6fRgMzoAo98pyJSw5YEkdeAQqrW82txqvjjizIFPCMsBeCNZXNT7ErLpirE/s1600/DSC_0123.JPG" height="422" width="640" /></a></div>
<br />
Skoura<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuE349DTgw5fV-K1uWpvFDue9DGGIF5Op_nL-ZGr22HVoym9mH4mrC46McBFzfXAeUfCC8SpFhiomzsHlgcOJk2h-0oTEJFm0BXc3z_s1784CTuOyyybxCktu7U7GBO7RtUj93Y91Ud2w/s1600/DSC_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuE349DTgw5fV-K1uWpvFDue9DGGIF5Op_nL-ZGr22HVoym9mH4mrC46McBFzfXAeUfCC8SpFhiomzsHlgcOJk2h-0oTEJFm0BXc3z_s1784CTuOyyybxCktu7U7GBO7RtUj93Y91Ud2w/s1600/DSC_0152.JPG" height="392" width="640" /></a></div>
<br />
Gole di Dades<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby3k8CTyOTLxycs-K65K1cC_HG6zxvSeo-tfgQFjP40x6w3v4SQEXdFGtMMc2kvi7dqas4hdbKsXt9DOTCCdzYLCiLglBaX-l_IAIy_kaq0w_KR9we9RWBzBv4oK0M7cGsUJhFxDfVzs/s1600/DSC_0167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby3k8CTyOTLxycs-K65K1cC_HG6zxvSeo-tfgQFjP40x6w3v4SQEXdFGtMMc2kvi7dqas4hdbKsXt9DOTCCdzYLCiLglBaX-l_IAIy_kaq0w_KR9we9RWBzBv4oK0M7cGsUJhFxDfVzs/s1600/DSC_0167.JPG" height="422" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvbZpTXmXBR0dMpxS_gmeUj0ha6-yO8eg82upELMIpazReEVWe-oD9AKj6reRnMwflQ7x6FF1wGM3E56YHscSzVjza6szv_hIH7Mh-8vJe5IWsuE9hDIJw5AeVOV2yFiCAdFCWqkWmuU/s1600/DSC_0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvbZpTXmXBR0dMpxS_gmeUj0ha6-yO8eg82upELMIpazReEVWe-oD9AKj6reRnMwflQ7x6FF1wGM3E56YHscSzVjza6szv_hIH7Mh-8vJe5IWsuE9hDIJw5AeVOV2yFiCAdFCWqkWmuU/s1600/DSC_0182.JPG" height="422" width="640" /></a></div>
<br />
Tajine di prugne<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Lg90_nT4Jq19PYW_tRyxx1TmxAzImjcYIu2G3FehOC0onHBT1UPUFEMnUfdf7UplmO4N6a34iaQzk1qFAcOATj-q0Gox6C-68pt5Bz_WjqP-kPDAmcC3W3cmWqjN0upT6jGwlML7-vc/s1600/DSC_0259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Lg90_nT4Jq19PYW_tRyxx1TmxAzImjcYIu2G3FehOC0onHBT1UPUFEMnUfdf7UplmO4N6a34iaQzk1qFAcOATj-q0Gox6C-68pt5Bz_WjqP-kPDAmcC3W3cmWqjN0upT6jGwlML7-vc/s1600/DSC_0259.JPG" height="422" width="640" /></a></div>
<br />
Stellata incantevole nella Gola di Dades<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSVdBiV7QPu-dyA9w7U0nGN-PJDhnoXET5wTLfKTGxKXZJ-iTaMvadl4pro-sVOrSC_IwCvRbjvPFYUj8TkH5EiqiIJeJydkehQx4lBvr8fY80IaYSjaf6Qy3LrxWPt53Pr_Z7bpHwmA/s1600/CSC_0356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSVdBiV7QPu-dyA9w7U0nGN-PJDhnoXET5wTLfKTGxKXZJ-iTaMvadl4pro-sVOrSC_IwCvRbjvPFYUj8TkH5EiqiIJeJydkehQx4lBvr8fY80IaYSjaf6Qy3LrxWPt53Pr_Z7bpHwmA/s1600/CSC_0356.JPG" height="422" width="640" /></a><br />
<br />
On the road verso Ouarzazate<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eVPmigKlVCNsxI2bScG5CqrSsuAiOWfbw5ZN8la6PYevz_CAWwaN11a8RPHGqzEYOKK37h1S-WKiSLGUeALWcQfRtPHOTqrYpTXFQC-RF9FQrcDdKieoumz8zm81-VAbUytLMgxo-Zo/s1600/DSC_0348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eVPmigKlVCNsxI2bScG5CqrSsuAiOWfbw5ZN8la6PYevz_CAWwaN11a8RPHGqzEYOKK37h1S-WKiSLGUeALWcQfRtPHOTqrYpTXFQC-RF9FQrcDdKieoumz8zm81-VAbUytLMgxo-Zo/s1600/DSC_0348.JPG" height="422" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiTI-a84fWAYfqKykSqmD-KLQ3YHBEEjym05EyQsO1VzwhLyMwxfV__ZB-M2Jm62s_J64YIZpvZM8pRkihuG9e8oldKaSNZiswFkz1F3sWDkYzYT3Z8PD03O88CSBevdwcWvP5Wmc6Z0/s1600/DSC_0349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiTI-a84fWAYfqKykSqmD-KLQ3YHBEEjym05EyQsO1VzwhLyMwxfV__ZB-M2Jm62s_J64YIZpvZM8pRkihuG9e8oldKaSNZiswFkz1F3sWDkYzYT3Z8PD03O88CSBevdwcWvP5Wmc6Z0/s1600/DSC_0349.JPG" height="422" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSVdBiV7QPu-dyA9w7U0nGN-PJDhnoXET5wTLfKTGxKXZJ-iTaMvadl4pro-sVOrSC_IwCvRbjvPFYUj8TkH5EiqiIJeJydkehQx4lBvr8fY80IaYSjaf6Qy3LrxWPt53Pr_Z7bpHwmA/s1600/CSC_0356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<br />
<br />
<br />
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-80002998347059396752015-01-18T10:12:00.000+01:002015-01-18T21:57:59.925+01:00Angel Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVy_QUZsPMH-lsg0jvSlU0RKYrHHk-8K4cdo3t1eVqiqQF4-AfgF7APu0ISsZGF58oof41N6oYw1bSmpJCyN86tfYAZ9967yri0NeusQKikBbY0nVr6yzq1ctY5L6325b9mXZQXpfkg4/s1600/DSC_0442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVy_QUZsPMH-lsg0jvSlU0RKYrHHk-8K4cdo3t1eVqiqQF4-AfgF7APu0ISsZGF58oof41N6oYw1bSmpJCyN86tfYAZ9967yri0NeusQKikBbY0nVr6yzq1ctY5L6325b9mXZQXpfkg4/s640/DSC_0442.JPG" height="424" width="640" /></a></div>
Ogni scusa è buona per festeggiare! Perchè non si può festeggiare senza un dolce! Quindi dopo il primo anno del blog, ho deciso di festeggiare le prime 100.000 visite, con l'antagonista della <a href="http://mondiesapori.blogspot.it/2012/03/devils-food-cake.html">Devil's food </a>, che tra l'altro ho usato appunto per festeggiare il primo compleanno di Mondi e Sapori...La ricetta di questa torta di una morbidezza straordinaria è molto semplice, prevede l'utilizzo di pochissimi ingredienti e di poche fasi, che però vanno rispettate alla lettera per ottenere un risultato ottimale. La Angel cake è una torta molto leggera, fatta di soli albumi, zucchero e farina, quindi è un peccato che ci si può concedere anche se si è a dieta! Consiglio: se non volete usare ben 12 albumi come prevede la ricetta originale, fate come me e usatene 8 proporzionando gli altri ingredienti della ricetta!<br />
Ingredienti:<br />
-12 albumi (circa 360 ml)<br />
- 300 grammi di zucchero<br />
- 125 grammi di farina<br />
- 1 cucchiaino di cremor tartaro<br />
- 1/2 cucchiaino di sale<br />
-1 cucchiaino di succo di limone<br />
- qualche goccia di estratto di vaniglia<br />
- qualche goccia di estratto di mandorla<br />
<a name='more'></a><br />
Procedimento:<br />
Con una frusta elettrica montare gli albumi a temperatura ambiente con il sale e il cremor tartaro. Montate per circa 5 minuti.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rrYqLxYfhGxA8Pyd_3PidKamjEW352X0wEuCqwbwSzl_4qR6RORFhvIGTa0TDYPYsxTsxskp-NxSi492aFfSzZFBXY0oVmixzJI0ZQn4Hl3NwuvuKotM8YmKUY92tJmJSzvMwrdnmoc/s1600/DSC_0357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rrYqLxYfhGxA8Pyd_3PidKamjEW352X0wEuCqwbwSzl_4qR6RORFhvIGTa0TDYPYsxTsxskp-NxSi492aFfSzZFBXY0oVmixzJI0ZQn4Hl3NwuvuKotM8YmKUY92tJmJSzvMwrdnmoc/s320/DSC_0357.JPG" height="269" width="320" /></a></div>
<br />
Aggiungere al composto montato lo zucchero un cucchiaio alla volta continuando a montare.<br />
Una volta incorporato tutto lo zucchero unite il limone, l'estratto di vaniglia e di mandorle.<br />
Ora unire la farina setacciata poco alla volta, e con l'aiuto di una spatola incorporarla al composto senza farlo smontare, con un movimento rotatorio, dal basso verso l'alto.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoQYkuDv8VbruFZjxjJuqJ2D6yV__wrlF8kxNVlviNDF-7n4m51uqorVB6ol4TQhQZDJLnzWYywuOj_pUTPX4R_RqWEbGTVxZsYQcsgJ8hXkmKZtTHv99bo5JgniEygwp_qf0EK20Ss4/s1600/DSC_0358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoQYkuDv8VbruFZjxjJuqJ2D6yV__wrlF8kxNVlviNDF-7n4m51uqorVB6ol4TQhQZDJLnzWYywuOj_pUTPX4R_RqWEbGTVxZsYQcsgJ8hXkmKZtTHv99bo5JgniEygwp_qf0EK20Ss4/s320/DSC_0358.JPG" height="224" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Versare il composto in uno stampo da ciambella non imburrato, e infornarlo per 40 minuti e 180°.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8oafRVnl4TSwr-0WDECtlR9XLvt7jVx6K-GQw68r_fWv7nmxogu-xEfuw69MRtw5SQ7L9_blEJ5W2qB_ztQervNpDd-Q9N53JUYG34-vLvJwFbb0IRw6hOxHaQbm7OC2KgayWpA-K8A/s1600/DSC_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8oafRVnl4TSwr-0WDECtlR9XLvt7jVx6K-GQw68r_fWv7nmxogu-xEfuw69MRtw5SQ7L9_blEJ5W2qB_ztQervNpDd-Q9N53JUYG34-vLvJwFbb0IRw6hOxHaQbm7OC2KgayWpA-K8A/s320/DSC_0360.JPG" height="258" width="320" /></a></div>
<br />
Sfornate la torta quando introducendo uno stuzzicadente al suo interno, ne uscirà ben asciutto.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xWnOCPJ8kEKX_NxEr5-KldvxFsUzs1_xOPggZ94o6aMBMawuo6V5SaB8d3l2v3qPb6bufX7JzwlaJVIZJ1z3a4kDeeqgNi1NALXilHEaXbgEqR2bHhSt6SXzSPGV4VO2TZVy60SZTlM/s1600/DSC_0364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xWnOCPJ8kEKX_NxEr5-KldvxFsUzs1_xOPggZ94o6aMBMawuo6V5SaB8d3l2v3qPb6bufX7JzwlaJVIZJ1z3a4kDeeqgNi1NALXilHEaXbgEqR2bHhSt6SXzSPGV4VO2TZVy60SZTlM/s320/DSC_0364.JPG" height="265" width="320" /></a></div>
Una volta sfornata capovolgete la torta e fatela riposare a testa in giù per un' oretta.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7CbN8ly3ByF1YHgTVo77fhgj7bk1mFfgl51tsDUCxhgl466h-yLvVhYn5-Mg_XA2nQ6-dEwzc5SaXZALCo_XXKh4w77eH7Thc6y7x-2TOwS0P09jAnQLJEAJqdsWDzX1kWBSYO2iRnI/s1600/DSC_0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7CbN8ly3ByF1YHgTVo77fhgj7bk1mFfgl51tsDUCxhgl466h-yLvVhYn5-Mg_XA2nQ6-dEwzc5SaXZALCo_XXKh4w77eH7Thc6y7x-2TOwS0P09jAnQLJEAJqdsWDzX1kWBSYO2iRnI/s320/DSC_0367.JPG" height="311" width="320" /></a></div>
Sformate la torta, spolverizzate on zucchero a velo e...buon appetito!!!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb_OVjTeMJMDgEY_aLTT17DlWsacV8UXy-gpRIIPKRUn4oEBvqKOI_3-CUQ-Oh2KowKwuTjhubc3rbprd1yVmEPuTxbyqlm6FWCL8fUap7HesCr6IsRMwOoUdChiLc7yAnXSz4PVoJ64/s1600/DSC_0432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb_OVjTeMJMDgEY_aLTT17DlWsacV8UXy-gpRIIPKRUn4oEBvqKOI_3-CUQ-Oh2KowKwuTjhubc3rbprd1yVmEPuTxbyqlm6FWCL8fUap7HesCr6IsRMwOoUdChiLc7yAnXSz4PVoJ64/s320/DSC_0432.JPG" height="212" width="320" /></a></div>
<br />
La torta si mantiene morbida per 3/4 giorni...quindi potete usarla per colazione per diversi giorni, o tramutarla in dessert goloso servendola con panna montata e fragole!!!Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com5tag:blogger.com,1999:blog-2130280781058504022.post-4045712837666863492014-12-01T14:19:00.000+01:002014-12-01T16:04:58.250+01:00Linzer Torte<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSnm1QIrKZPBou6UU5eh7hWKgbYaMi6-NUhheQTAjZMSdnOMML_IxvZa8_FOaz58_u9RRjuvrSN_g9BLQscRaN5wR__g42TteVG_e1JscGKzR6MlylIRPEc3Wjwbirf1azwd1po23kbw/s1600/DSC_0420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSnm1QIrKZPBou6UU5eh7hWKgbYaMi6-NUhheQTAjZMSdnOMML_IxvZa8_FOaz58_u9RRjuvrSN_g9BLQscRaN5wR__g42TteVG_e1JscGKzR6MlylIRPEc3Wjwbirf1azwd1po23kbw/s640/DSC_0420.JPG" height="422" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">La torta di Linz (città austriaca) si narra sia la torta più antica conosciuta al mondo... A parte la sua fama, questo dolce è un insieme di sapori decisi ma sicuramente originali. La base è una simil pasta frolla con aggiunta di nocciole e la farcitura è di marmellata di ribes, che non essendo facilmente reperibile, potete sostituire con una marmellata a scelta tra i vari frutti di bosco, a vostro piacere.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">-250 grammi di farina </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">-100 grammi di nocciole</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 100 grammi di zucchero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 150 grammi di burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 uovo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- un pizzico di lievito per dolci</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- un pizzico di cannella</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- una bustina di vanillina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- scorza di limone grattugiata</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- un vasetto di marmellata di ribes</span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">Procedimento:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tritare le nocciole con un mixer fino a renderle polvere.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYTiNF7wXnT-0SdvesQZjUo6yHwaHUupLdfSf7jeWn1MdQk3XGTmLn5BFLaEWae3FT9RO57fpvmXlB9BAUm2uQIlYt_j8i5vkRx86MKem4GH9qhdlMydzR55HfcArW0Mc6K0bS98ZT38/s1600/DSC_0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYTiNF7wXnT-0SdvesQZjUo6yHwaHUupLdfSf7jeWn1MdQk3XGTmLn5BFLaEWae3FT9RO57fpvmXlB9BAUm2uQIlYt_j8i5vkRx86MKem4GH9qhdlMydzR55HfcArW0Mc6K0bS98ZT38/s320/DSC_0376.JPG" height="216" width="320" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Impastare a mano, o con un impastatore usando la frusta K, lo zucchero con il burro ammorbidito, poi unire l'uovo, la farina, la cannella, la scorza di limone grattugiata, la vanillina ed il lievito. Impastare velocemente per un paio di minuti.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_KxY3Swzb_2ShZ5Cyxh1htfkYrIzP9bV6svgHUkbbpiP-p5l1gTxHtOU0Hw6fokphJ7Hjlu-MzTvzeKS8JwzdFvV67eIhXwPEb4uuboSyUz35Cs625pKS95rWLodcmxuszYhVWl794A/s1600/DSC_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_KxY3Swzb_2ShZ5Cyxh1htfkYrIzP9bV6svgHUkbbpiP-p5l1gTxHtOU0Hw6fokphJ7Hjlu-MzTvzeKS8JwzdFvV67eIhXwPEb4uuboSyUz35Cs625pKS95rWLodcmxuszYhVWl794A/s320/DSC_0378.JPG" height="211" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;">Avvolgere l'impasto nella pellicola trasparente e farlo indurire in frigorifero un'oretta.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgs3FuFTZAKDwKTrHoJBlN1tyKzBPOmDHHK-bd9SqJQw1MCJXhM0wd3B1kVWFSiryNHIcXEay8-4j1J-i3Jlb7-0R-ROybit7d2hnrYJLK8KDccFthaQ6TK7U8kHZatoc46Azbx3l24Y/s1600/DSC_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgs3FuFTZAKDwKTrHoJBlN1tyKzBPOmDHHK-bd9SqJQw1MCJXhM0wd3B1kVWFSiryNHIcXEay8-4j1J-i3Jlb7-0R-ROybit7d2hnrYJLK8KDccFthaQ6TK7U8kHZatoc46Azbx3l24Y/s320/DSC_0379.JPG" height="211" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;">Stendere l'impasto in una tortiera da 26 cm di diametro. Tenetevi da parte circa un terzo dell'impasto per le strisce di copertura.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DhXcab6vEb_pyhuy8CpIQ4EiQovCRiPeJtlN7JMMjoe2lyWcGjgRKgL3GYxXymEpcn0-WwURu5gQDbFLi0EHR3sFMf3jAZfnEr5cnhyuZtKtJc487uUjqC2Qx79ve1QvBKydexU5BaU/s1600/DSC_0380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DhXcab6vEb_pyhuy8CpIQ4EiQovCRiPeJtlN7JMMjoe2lyWcGjgRKgL3GYxXymEpcn0-WwURu5gQDbFLi0EHR3sFMf3jAZfnEr5cnhyuZtKtJc487uUjqC2Qx79ve1QvBKydexU5BaU/s320/DSC_0380.JPG" height="211" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;">Versare la marmellata e creare le strisce di copertura come più vi piacciono.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yojWRzfT79ZV2fs_XU_lyFLQB-spA6O3OGC0JlpOqURHKCUaHBupXseS_8rRxd0PssRQcCcvJuET8lxGPyXTy5cNcewvPT6N_3eVA8XTvYpMFKq9Rw45HVLajHb1eg0JQzzhbEBUAK4/s1600/DSC_0383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yojWRzfT79ZV2fs_XU_lyFLQB-spA6O3OGC0JlpOqURHKCUaHBupXseS_8rRxd0PssRQcCcvJuET8lxGPyXTy5cNcewvPT6N_3eVA8XTvYpMFKq9Rw45HVLajHb1eg0JQzzhbEBUAK4/s320/DSC_0383.JPG" height="211" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;">Infornate a 170° per 45 minuti.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9J3Fp6KzHlsu_BL_nRCQuahd0NNyyPhhJRmpNbhzzmKJ-SrVqfEcgDER-r1aYNq3C9-3Fi6u-8tQ0wul3fs3LoTFdpKFYdfpWcYN_cNhNefswbKNpowguzhbk3jdIDVJrn3BKPfxkgc/s1600/DSC_0413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9J3Fp6KzHlsu_BL_nRCQuahd0NNyyPhhJRmpNbhzzmKJ-SrVqfEcgDER-r1aYNq3C9-3Fi6u-8tQ0wul3fs3LoTFdpKFYdfpWcYN_cNhNefswbKNpowguzhbk3jdIDVJrn3BKPfxkgc/s320/DSC_0413.JPG" height="211" width="320" /></a></div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com4tag:blogger.com,1999:blog-2130280781058504022.post-79480868139923159152014-11-13T12:31:00.003+01:002015-01-28T14:12:21.174+01:00Itinerario West USA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidn_2Or30RoCAcY2ymrsL5MwTrUJFYKn0gkCocPeGi6cCn_AcZB1pBw6lM5-Sq-H0nWTwNRy0BJzWmniBGSvdzqR47OtwinOO_RfU00eG3tHPrG0ErZMRR5ftXmn5Fel1XXEEodl5O0_Y/s1600/10636055_10204590731275054_1028133032664894094_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidn_2Or30RoCAcY2ymrsL5MwTrUJFYKn0gkCocPeGi6cCn_AcZB1pBw6lM5-Sq-H0nWTwNRy0BJzWmniBGSvdzqR47OtwinOO_RfU00eG3tHPrG0ErZMRR5ftXmn5Fel1XXEEodl5O0_Y/s640/10636055_10204590731275054_1028133032664894094_n.jpg" width="640" /></a></div>
<br />
Oggi vi racconto il mio viaggio nell'ovest degli Stati Uniti dello scorso agosto. Un viaggio di 15 giorni, percorrendo più di 7000 km, con pernottamenti in tenda e trekking nei meravigliosi parchi nazionali americani, chiaramente il tutto organizzato in maniera del tutto autonoma.<br />
Per le informazioni generali sull'organizzazione del viaggio vi rimando a questo link: <a href="http://mondiesapori.blogspot.it/2012/01/informazioni-di-viaggio-usa.html">info Usa</a>.<br />
Se invece avete bisogno di informazioni pratiche sul nolo auto, la prenotazione dei campeggi, ecc non esitate a chiedere e vi risponderò con molto piacere :-).<br />
<a name='more'></a><br />
<br />
<b>Yellowstone National Park</b>:<br />
La meraviglia delle meraviglie. La natura alla sua massima espressione. E' uno dei parchi più visitati del mondo e anche uno dei più vasti. Si potrebbe tranquillamente trascorrere un'intera settimana di vacanza qui senza mai annoiarsi. Per chi ha i tempi ristretti 2 giorni sono il minimo che si può dedicare al luogo che 'vale il viaggio'. Aspettatevi un'emozione dopo l'altra.<br />
Da non perdere allo Yellowstone il 'Grand Prismatic Spring' il re dei geyser, grandissimo e coloratissimo, la prima cosa che si immagina quando si pensa allo Yellostone (dopo l'orso Yoghi, naturalmente ;-)). Per ammirarlo dall'alto scalate la collinetta poco prima dell'ingresso ufficiale. E' un sentiero non ufficiale ma assolutamente necessario per godere della vista migliore del geyser, sinceramente non si capisce come un'organizzazione maniacale come quella che troverete in questo parco preveda solo un percorso per la visita al grand prismatic e solo dal basso, camminandoci praticamente sopra. Se vi limitate al percorso ufficiale non vedrete praticamente nulla.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Altro pezzo forte del parco è l'Old Faithfull,<b> </b>è il geyser con il getto più alto del parco (quasi 60 metri di getto in altezza). Per conoscere gli orari delle eruzioni, che variano ogni giorno, chiedete al visitor center, saranno ben felici di aiutarvi.<br />
In realtà nel parco nazionale di Yellowstone non c è niente da poter evitare di vedere. Ci sono centinaia di geyser colorati e spettacolari, cascate, laghi, foreste ed animali che è un sogno osservare. Cercate di sfruttare ogni minuto che gli dedicherete, non vi deluderà. Consiglio assoluto il pernottamento all'interno del parco.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JeTbMBJklWYaMfhjP5fM29JKGlieTMUSmndS0ILl3rAnw9Moae1Kn3SXqUsIgtc49QHJloLkIhoRY-5LySjKdYGZJrgivErRCwnUXxJi0II-Ph3MX443DVGyOSoES8eE3mTjnxBRwQc/s1600/10411971_10204590685073899_2967475266991973563_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JeTbMBJklWYaMfhjP5fM29JKGlieTMUSmndS0ILl3rAnw9Moae1Kn3SXqUsIgtc49QHJloLkIhoRY-5LySjKdYGZJrgivErRCwnUXxJi0II-Ph3MX443DVGyOSoES8eE3mTjnxBRwQc/s640/10411971_10204590685073899_2967475266991973563_n.jpg" width="640" /></a></div>
<br />
<b>Bryce Canyon:</b><br />
Fare un viaggio nell'ovest americano senza passare dal Bryce è come visitare Roma senza passare dal Colosseo. Assolutamente imperdibile questo parco è uno spettacolo per gli occhi e per l'obiettivo fotografico...Dedicateci un'intera giornata e cercate di farvi una bella passeggiata all'interno del canyon (potete scegliere tra diversi trail), sarà un pò faticoso, ma non ve ne pentirete.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNS0dO9VNu7-rROanTqWVTpK9cnBxDcI_iwyNzoBo0P7ly50oys43El62_hXq9dhfhhKqokQOvzxnIO4Lb1SAhX5AeJMJ9h5cX9m2ThW68eHv_Pmn1N5ET9iXmDDKgdXr7EmXdIME6s7k/s1600/10580122_10203857226224677_8637206799810123605_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNS0dO9VNu7-rROanTqWVTpK9cnBxDcI_iwyNzoBo0P7ly50oys43El62_hXq9dhfhhKqokQOvzxnIO4Lb1SAhX5AeJMJ9h5cX9m2ThW68eHv_Pmn1N5ET9iXmDDKgdXr7EmXdIME6s7k/s640/10580122_10203857226224677_8637206799810123605_n.jpg" width="640" /></a></div>
<br />
<b>Zion National Park:</b><br />
Un bel parco, dove il rosso delle rocce predomina in assoluto. Ideale solo se siete appassionati di trekking, In agosto è super affollato. Se siete alle strette con i tempi è una tappa evitabile.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlyGV9uU5VK_PPzBUMQMCNJ_cfh5_Mrm-77QeHcXvOT5HQPshZGm3FJQdJLJKS7R9NTA9R_sm40Qluk792s7ncfeu0laXy4CkXFFykmpAYM_9g2nbLWG2ezZ7WNPN77UurdObPLEmRb4/s1600/10599152_10203857233264853_3874758530601992926_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlyGV9uU5VK_PPzBUMQMCNJ_cfh5_Mrm-77QeHcXvOT5HQPshZGm3FJQdJLJKS7R9NTA9R_sm40Qluk792s7ncfeu0laXy4CkXFFykmpAYM_9g2nbLWG2ezZ7WNPN77UurdObPLEmRb4/s640/10599152_10203857233264853_3874758530601992926_n.jpg" width="640" /></a></div>
<br />
<br />
<b>Death Valley:</b><br />
Il deserto nel vero senso della parola. Chilometri e chilometri di niente assoluto, ma dei paesaggi inimmaginabili. Trascorreteci almeno una giornata. La strada è molta da percorrere ma gli scorci che vi offre questo deserto vi rimarranno nel cuore. Vi consiglio di vestirvi in maniera adeguata, di arrivare al parco con il pieno nel serbatoio e tanta acqua nel portabagagli.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXNi4FaJH9-BC4Ay0kOSX3s4EqGZWKSqwdTJltEEeYUrxxCZViKJhU6N7Kog28bcBc-gbB6S2iPO7Uh7G2NSV9V8oMPRyh387wOOYVH2vvqEfWicdE99g-sWd9qNJfLnOEONHAZFoGHQ/s1600/10460979_10204590706994447_6551213090662975676_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXNi4FaJH9-BC4Ay0kOSX3s4EqGZWKSqwdTJltEEeYUrxxCZViKJhU6N7Kog28bcBc-gbB6S2iPO7Uh7G2NSV9V8oMPRyh387wOOYVH2vvqEfWicdE99g-sWd9qNJfLnOEONHAZFoGHQ/s640/10460979_10204590706994447_6551213090662975676_n.jpg" width="640" /></a></div>
<br />
<br />
<b>Mono Lake:</b><br />
Una vera chicca questo lago; se dovete andare allo Yosemite fate in modo di fermarvi qui.<br />
Un posto unico e rilassante, dedicateci un paio d'ore all'alba o al tramonto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_nMHcfqz-BUfD0WFRTwR9cujbHsOD_U0OW4qklHCYiqjHqgh7U5mosHLHfXvv41_ifqNXDDrUCll7UrRF5NXZN6k8B0wOQNupeuLLc0rW_FthRejCXEL6GUyJfrrwAWI3pl_6Pvefso/s1600/10405466_10204590710394532_2264625172468142148_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_nMHcfqz-BUfD0WFRTwR9cujbHsOD_U0OW4qklHCYiqjHqgh7U5mosHLHfXvv41_ifqNXDDrUCll7UrRF5NXZN6k8B0wOQNupeuLLc0rW_FthRejCXEL6GUyJfrrwAWI3pl_6Pvefso/s640/10405466_10204590710394532_2264625172468142148_n.jpg" width="640" /></a></div>
<br />
<br />
<b>Yosemite National Park:</b><br />
Lo Yosemite è un bellissimo parco montano, offre ottimi trekking, favolosi 'laghi alpini' e imponenti rocce da ammirare. Da trascorrerci almeno una giornata. Vi consiglio il trekking che porta al 'Taft Point' ed il viewpoint 'Glacier Point' da dove si ammira il maestoso 'Half Dome'.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-xp72RhLOoys_a3TaRxc8ItrdcqWH75XjaOSjU9t-yL1burxuqR4cT4M16iDjh6SSIGVnzCilF2E28g5PZkDJkjgWIQa9BzWlO9vH93XiDwEX17Elyt6XwNDp2ZKV_w7BnL5zYzGTxc/s1600/10460203_10204590715754666_3709819199379614244_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-xp72RhLOoys_a3TaRxc8ItrdcqWH75XjaOSjU9t-yL1burxuqR4cT4M16iDjh6SSIGVnzCilF2E28g5PZkDJkjgWIQa9BzWlO9vH93XiDwEX17Elyt6XwNDp2ZKV_w7BnL5zYzGTxc/s640/10460203_10204590715754666_3709819199379614244_n.jpg" width="640" /></a></div>
<br />
<b>Sequoia National Park:</b><br />
E' il parco che ospita le sequoie più grandi del mondo. Solo per gli amanti delle grandi foreste. Se non avete molto tempo è forse una tappa evitabile, se invece avete una mezza giornata da dedicargli, passeggiate in uno dei tanti sentieri ben segnalati del parco, e se sarete fortunati potreste avvistare qualche orso in lontananza.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFj_hYoCglWZKq5GvpfY-C1BG5fdLD-lA_HwW64g8yLlgg6yY0cOftao5S-_T8K_MqW3dTEiS72PhXsEUNp9BiZDA0bXxb4UwoBePUeMsVoq2ub0CwD5pmVjFTR5ty-BqkykDPFy-VDE/s1600/10342807_10203857274105874_198250596904481531_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFj_hYoCglWZKq5GvpfY-C1BG5fdLD-lA_HwW64g8yLlgg6yY0cOftao5S-_T8K_MqW3dTEiS72PhXsEUNp9BiZDA0bXxb4UwoBePUeMsVoq2ub0CwD5pmVjFTR5ty-BqkykDPFy-VDE/s640/10342807_10203857274105874_198250596904481531_n.jpg" width="424" /></a></div>
<br />
<br />
<b>Joshua Tree National Park:</b><br />
Un altro parco nel pieno del deserto californiano. La tipicità di questo luogo è dato dai famosi alberi di Giosuè. Un paio d'ore di guida in giro per il parco possono bastarvi per fotografare dei paesaggi desolati. Nelle stagioni adatte (primavera ed autunno) offre sentieri di trekking facili per tutti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD1XTaQWtqoFNZrZr7Ih3PXg1kRkUFqBHCE5TovbOw2aTJEXKKEA2AlxW7ZK-y_7rCcBVB4D_nMpitxjwzuIYM52rNEdnXVmvtr1Bs6LTrc5arIYRXiFjOzTBS-USyV2UVP3Ubq3Sh20/s1600/10384101_10203857279426007_2854428743022856189_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD1XTaQWtqoFNZrZr7Ih3PXg1kRkUFqBHCE5TovbOw2aTJEXKKEA2AlxW7ZK-y_7rCcBVB4D_nMpitxjwzuIYM52rNEdnXVmvtr1Bs6LTrc5arIYRXiFjOzTBS-USyV2UVP3Ubq3Sh20/s640/10384101_10203857279426007_2854428743022856189_n.jpg" width="640" /></a></div>
<br />
<br />
<b>Las Vegas:</b><br />
Un'unica parola descrive Las Vegas: ESAGERATA!!!<br />
L'esagerazione spinta all'esasperazione per una città sfavillante nel mezzo del deserto. Descriverla serve a poco...bisogna provare per credere!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95pag0dsJGxIuphuetIw0hhOlB7WyzHBtzOsIl8Y6PLO0nmf7MEuOd3_ZDgjrCPMDJB1ls47XoxOjF7Plv990RYsB7Ijqz7mlmo2KtLbxjqccHOux3GAd4aJTV9S3-4dnAE8XEpWoYmU/s1600/15422_10204590727634963_2278518229484928885_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95pag0dsJGxIuphuetIw0hhOlB7WyzHBtzOsIl8Y6PLO0nmf7MEuOd3_ZDgjrCPMDJB1ls47XoxOjF7Plv990RYsB7Ijqz7mlmo2KtLbxjqccHOux3GAd4aJTV9S3-4dnAE8XEpWoYmU/s640/15422_10204590727634963_2278518229484928885_n.jpg" width="640" /></a></div>
<br />
<br />
<b>Monument Valley:</b><br />
Un luogo magico dove il tempo sembra essersi fermato...Cercate di essere li per l'alba o il tramonto perchè i colori del sole incendiano la roccia rossa e vi regaleranno paesaggi da cartolina...Consiglio anche qui di dormire vicino all'ingresso del parco, perchè svegliarsi con in un luogo così è un'esperienza da fare almeno una volta nella vita.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCcE4U1ILRblaeL87zrln9Y5YvMjfKhQQ6ywtf4A4VN41QotD9FrKhdAwMHyB-CvWn0bnjMT9D9lCQQmHPh1VhMn6dly1H-9UdV5ai2eFJh_ubEak4-AFa3UnCLjXHjwmxJeZejcxKZc/s1600/10606410_10204590732035073_1462438844785920934_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCcE4U1ILRblaeL87zrln9Y5YvMjfKhQQ6ywtf4A4VN41QotD9FrKhdAwMHyB-CvWn0bnjMT9D9lCQQmHPh1VhMn6dly1H-9UdV5ai2eFJh_ubEak4-AFa3UnCLjXHjwmxJeZejcxKZc/s640/10606410_10204590732035073_1462438844785920934_n.jpg" width="640" /></a></div>
<br />
<br />
<b>Horseshoe bend:</b><br />
Assolutamente un must del viaggio. Cercate di andare a Page, Arizona e di fermarvi in questo luogo spettacolare...Il viaggio in macchina che vi porterà qui e il paesaggio circostante è commovente...L'Horseshoe non vi deluderà.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2NUdfwXYZJPxfNCvab1r_6dMGBzCVe4uwjivCsCvhB6KEzySq8sSbBAgDD596LwGm12d-LGryezargBTOPAB73L5ye9ZGVTwAvqcCH22eU0n_nrPJelas0ozIb0_MRFJ8MbZWhVa_LI/s1600/10556429_10203822302951617_1232339101337700119_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2NUdfwXYZJPxfNCvab1r_6dMGBzCVe4uwjivCsCvhB6KEzySq8sSbBAgDD596LwGm12d-LGryezargBTOPAB73L5ye9ZGVTwAvqcCH22eU0n_nrPJelas0ozIb0_MRFJ8MbZWhVa_LI/s640/10556429_10203822302951617_1232339101337700119_n.jpg" width="640" /></a></div>
<br />
<br />
<b>Arches National Park:</b><br />
Dalla città di Moab si ha l'accesso a 2 parchi molto famosi, l'Arches N.P. o il Canyonlands N.P.<br />
Io li ho visitati entrambi, ma se avete poco tempo preferite il Canyonlands.<br />
Il parco degli archi è sicuramente spettacolare ma queste meravigliose formazioni rocciose per essere visitate hanno tutte bisogno di essere raggiunte a piedi tramite sentieri abbastanza lunghi. In poche parole se avete tempo e voglia di camminare siete i benvenuti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrlxdEf7M2UogCednw5EYurE882ERSnhZlrVy02nUWHaHcKm2ajGcg0egf-0bXVZK3KfExHipA4PYA5qciPOed4J_1UvzTqIrOCc714ztp6LF94QhEAEncVILzH21fDQt2Msd_VKGDfQ/s1600/10471249_10203857295986421_2681175482126998878_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrlxdEf7M2UogCednw5EYurE882ERSnhZlrVy02nUWHaHcKm2ajGcg0egf-0bXVZK3KfExHipA4PYA5qciPOed4J_1UvzTqIrOCc714ztp6LF94QhEAEncVILzH21fDQt2Msd_VKGDfQ/s640/10471249_10203857295986421_2681175482126998878_n.jpg" width="640" /></a></div>
<br />
<br />
<b>Canyonlands National Park:</b><br />
La terra dei canyon è il mio posto del cuore. Il parere in questo caso è tremendamente di parte.<br />
Questo è un luogo che mi ha dato emozione pura ed il motivo, purtroppo, non saprei spiegarvelo...il parco è bello, grande, con dei bei sentieri di trekking, non è un luogo blasonato e forse anche per questo è magico. Non ci saranno orde di turisti e avrete modo di apprezzare il potere della natura in maniera assoluta. Imperdibile...ma godetevelo in silenzio.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenJbTEBhyqfPrVhLqrGoruFYCh_wXlOhJjkYHanwNMTtBwsDf1b2ERMMA5qN6ZSqEjui9Slti_YLtqJAIkMjzGNb-Zhe6wtuMiX8wN4HOcVXyqNvuEg7A8EPHI1HPvgbty0dIC64GTKM/s1600/10461362_10203857297666463_8828177814402553929_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenJbTEBhyqfPrVhLqrGoruFYCh_wXlOhJjkYHanwNMTtBwsDf1b2ERMMA5qN6ZSqEjui9Slti_YLtqJAIkMjzGNb-Zhe6wtuMiX8wN4HOcVXyqNvuEg7A8EPHI1HPvgbty0dIC64GTKM/s640/10461362_10203857297666463_8828177814402553929_n.jpg" width="640" /></a></div>
<br />
Vi aggiungo qui in fondo un paio di link a siti che possono aiutarvi per la scoperta dei parchi e dei sentieri.<br />
<br />
<a href="http://www.nps.gov/index.htm">http://www.nps.gov/index.htm</a><br />
<a href="http://www.hikespeak.com/">http://www.hikespeak.com/</a><br />
<br />
<br />
<br />
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-35301836533516122862014-11-03T09:00:00.000+01:002014-11-03T10:37:05.269+01:00Keftedes (Polpette alla menta)<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-WNz_nGllK-mR941F19-3iEoOEHXBT8_qwoHhqT3n5Uz-t3OHN7W9cvX5L6uIjxhUJQxc4YcPGQlZsjAGTjxatTVnfWQ5Sh0fxn6LCG6MpNQvkDbvgsYbIxJybHvk58dKQUY56jwoUM/s1600/DSC_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-WNz_nGllK-mR941F19-3iEoOEHXBT8_qwoHhqT3n5Uz-t3OHN7W9cvX5L6uIjxhUJQxc4YcPGQlZsjAGTjxatTVnfWQ5Sh0fxn6LCG6MpNQvkDbvgsYbIxJybHvk58dKQUY56jwoUM/s1600/DSC_0148.JPG" height="444" width="640" /></a></div>
<br />
Le Keftedes sono uno dei piatti più veloci e facili da preparare della cucina greca.<br />
Solitamente vengono accompagnate da varie verdure e salse, come il <a href="http://mondiesapori.blogspot.it/2011/03/tzatziki.html">Tzatziki</a> e l'<a href="http://mondiesapori.blogspot.it/2011/03/hummus.html">Hummus</a>, e magari servite all'interno di una fantastica pita !!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Ingredienti per 2 persone:<br />
- 250 grammi di carne macinata di bovino<br />
- un ciuffo di menta fresca<br />
- 1 uovo<br />
- sale q.b.<br />
- pepe q.b.<br />
- olio d'oliva q.b.<br />
- 30 grammi di pangrattato<br />
<a name='more'></a><br />
Procedimento:<br />
Mescolare la carne macinata con la menta tritata finemente, l'uovo intero, pangrattato, sale e pepe.<br />
Formare quindi delle piccole polpette.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2iN1ZUwYwbb9bmX8RybAAif1Vef0WtOaRnYjXerg75IyC7Y7NKflXDN6p7mN7EiF8xxvNu0ZxL1NB7uwARCdJglz5PnDEQRVTyqbwZiYPNfNWzuZAL2EO0nkngVDk1CZX7WyZ2Yd8Aw/s1600/DSC_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2iN1ZUwYwbb9bmX8RybAAif1Vef0WtOaRnYjXerg75IyC7Y7NKflXDN6p7mN7EiF8xxvNu0ZxL1NB7uwARCdJglz5PnDEQRVTyqbwZiYPNfNWzuZAL2EO0nkngVDk1CZX7WyZ2Yd8Aw/s1600/DSC_0088.JPG" height="239" width="320" /></a></div>
<br />
Cuocerle in padella con un filo d'olio d'oliva per circa 30 minuti.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJSJ7iGINGMfdO39Sie_rmtJLphPY6MHYSW1kN0dOMPWTrp5l45zkdJxrd7ZCEXbV6kbMOBiFeDmuYv-ZIMh-SpY-MsxsLHhNUhAqRNbb08zr-syMl9JuSFsf_nYosZB9LRkI4FSarMA/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJSJ7iGINGMfdO39Sie_rmtJLphPY6MHYSW1kN0dOMPWTrp5l45zkdJxrd7ZCEXbV6kbMOBiFeDmuYv-ZIMh-SpY-MsxsLHhNUhAqRNbb08zr-syMl9JuSFsf_nYosZB9LRkI4FSarMA/s1600/DSC_0095.JPG" height="245" width="320" /></a></div>
<br />
Servire caldissime.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEnDVCynx4tz7e1AKIQYPyOk3O4Rm29p_SflAfRT3q_Gbql_8EeQr1pK6KTU8dJBYcRLhOlCf7UcaiZSXp8D1WBDJUi76JqBjdsdH6MifYiut9t6Tz84CnP-82jEq8S1XhSxf03yY6fI/s1600/DSC_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEnDVCynx4tz7e1AKIQYPyOk3O4Rm29p_SflAfRT3q_Gbql_8EeQr1pK6KTU8dJBYcRLhOlCf7UcaiZSXp8D1WBDJUi76JqBjdsdH6MifYiut9t6Tz84CnP-82jEq8S1XhSxf03yY6fI/s1600/DSC_0148.JPG" height="222" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com2tag:blogger.com,1999:blog-2130280781058504022.post-67075816484816130412014-10-13T12:00:00.000+02:002014-10-13T11:59:56.261+02:00Murgh Makhani (Pollo al burro, Butter Chicken)<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qoy8hPtbEkuS3s0aXbLKo_lZsdgVnOmtHnXFj26Kh6xStci1oWWaOR0e-VVkppEzbagrbBXDKQeQp4uTQiTH7SS-8MlMrQaOVOQL98rnZsgPPg4mXkMXWnO6tPg-VRQ1Ds1EFYbxo-E/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qoy8hPtbEkuS3s0aXbLKo_lZsdgVnOmtHnXFj26Kh6xStci1oWWaOR0e-VVkppEzbagrbBXDKQeQp4uTQiTH7SS-8MlMrQaOVOQL98rnZsgPPg4mXkMXWnO6tPg-VRQ1Ds1EFYbxo-E/s1600/DSC_0031.JPG" height="456" width="640" /></a></div>
<br />
Da non confondere con il <a href="http://mondiesapori.blogspot.com/2011/06/chicken-tikka-masala.html">Pollo Tikka Masala</a>, originario dell'India del Sud, il Butter Chicken proviene invece dalla regione settentrionale del Punjab. Grandioso per gli amanti dl curry, si può servire con pane (<a href="http://mondiesapori.blogspot.com/2011/06/chapati.html">chapati</a>, naan o roti) oppure con un più classico riso basmati. E' una vera esplosione di sapori assolutamente da provare!!!<br />
<br />
Ingredienti per 2 persone:<br />
- 400 grammi di pollo in pezzi<br />
- 30 grammi di burro (possibilmente chiarificato)<br />
- 1 cipolla<br />
- 2 spicchi d'aglio<br />
- 1 noce di zenzero<br />
- 200 grammi di pomodori pelati<br />
- 1-2 cucchiai di yogurt naturale o panna da cucina (a seconda dei gusti)<br />
- 1 pizzico di peperoncino in polvere<br />
<a name='more'></a><br />
- 1/2 cucchiaino di curcuma<br />
- 1 cucchiaino di coriandolo in polvere<br />
- 2 cucchiaino di Garam Masala (in alternativa un buon Curry)<br />
- 2 cucchiai di anacardi (opzionali)<br />
- sale q.b.<br />
<br />
Preparazione:<br />
Spellare il pollo. Frullare in un mixer l'aglio la cipolla e lo zenzero fino ad ottenere una purea.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMt812qjWpRKGVqpmEqz5c964qDT64TNi2kYFr_PFHnstOPe91s4xYjqff6C4O3G4cm5YQMpR0igM-TVxR5QLn5UjmnD4o6tJ02g6aCyJTTw7Hk1M0ibs0A0T8nfyO55AijtuwkD5l6h0/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMt812qjWpRKGVqpmEqz5c964qDT64TNi2kYFr_PFHnstOPe91s4xYjqff6C4O3G4cm5YQMpR0igM-TVxR5QLn5UjmnD4o6tJ02g6aCyJTTw7Hk1M0ibs0A0T8nfyO55AijtuwkD5l6h0/s1600/DSC_0002.JPG" height="241" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
In una tegame antiaderente scaldare questa purea con un filo d'olio per un paio di minuti poi aggiungere i pezzi di pollo spellati e farli rosolare per bene per una decina di minuti.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKkUhpB4P25v0QrVN4qR2rE9I6NZNNcCr8mfxmvSoJ33NTP_s299jYJR7oaoGuTe4bZSn9oM29yVFFzL8i7bzI7EeGkK6DlztsV-VX4b8kk8sXO8e_SfS-zlO4EmjG5PVsD_tPAb1sHQ/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKkUhpB4P25v0QrVN4qR2rE9I6NZNNcCr8mfxmvSoJ33NTP_s299jYJR7oaoGuTe4bZSn9oM29yVFFzL8i7bzI7EeGkK6DlztsV-VX4b8kk8sXO8e_SfS-zlO4EmjG5PVsD_tPAb1sHQ/s1600/DSC_0011.JPG" height="214" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
A questo punto aggiungere i pomodori pelati e tutte le spezie (peperoncino, curcuma,coriandolo e garam masala). Unire anche il burro ed il sale.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsjC5owOIZVqhTeLzbEg0t0acoKFFPr6TUHC4V7qR91_1nEt7oPjAVkL3Dx7X06E7jBWuBiXK6ehl0uPk8g-X1_aaonrJ4Zpt74xwLU80V7Nk6F7JJEUWUX-twrz6FJovffTZGDiL1Ww/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsjC5owOIZVqhTeLzbEg0t0acoKFFPr6TUHC4V7qR91_1nEt7oPjAVkL3Dx7X06E7jBWuBiXK6ehl0uPk8g-X1_aaonrJ4Zpt74xwLU80V7Nk6F7JJEUWUX-twrz6FJovffTZGDiL1Ww/s1600/DSC_0014.JPG" height="206" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
Far cuocere il tutto per mezz'ora. Aggiungere infine un cucchiaio di panna (o yogurt) e gli anacardi.</div>
<div class="separator" style="clear: both; text-align: justify;">
Servire tiepido accompagnando con riso bianco o pane <a href="http://mondiesapori.blogspot.it/2011/06/chapati.html">chapati</a>.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW903Vk4iyzRW9ZsEU3lED3-hdibqUxtp1NXsWzgvFEndlVRyPn4cToJlfQ8ZubHzki7E5y9OCme8qGORf3vfW1SU9a8lcaWmdv2IcqmvHEJjvgQZmmYsV_Z0ko66E7AO7VeQy451ZE74/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW903Vk4iyzRW9ZsEU3lED3-hdibqUxtp1NXsWzgvFEndlVRyPn4cToJlfQ8ZubHzki7E5y9OCme8qGORf3vfW1SU9a8lcaWmdv2IcqmvHEJjvgQZmmYsV_Z0ko66E7AO7VeQy451ZE74/s1600/DSC_0026.JPG" height="219" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #484848; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;">Per la realizzazione di questa ricetta è stata utilizzata la <a href="http://www.roccianera.com/index.php?option=com_content&view=article&id=80">'Casseruola'</a> </span><span style="background-color: white; color: #484848; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;">della ditta <a href="http://www.roccianera.com/">Roccianera</a></span></div>
<div>
<br /></div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-17295177575487161432014-10-07T18:30:00.000+02:002014-10-07T18:36:36.770+02:00Carrot Cake (Torta di carote all'inglese)<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqg2rThau4w4tKTAfsVSsvUJz5R2XzvQ4bbVWRgATtJ4AYSN-b_fMlK0YSn594dL08dTlFlljbW4GCbW6u5EirKwPT6jr8JNdJEdHMxU-LLb7CGVcuYHJwd3Clw4DF7-fxAfXGN1o2KQ/s1600/DSC_0665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqg2rThau4w4tKTAfsVSsvUJz5R2XzvQ4bbVWRgATtJ4AYSN-b_fMlK0YSn594dL08dTlFlljbW4GCbW6u5EirKwPT6jr8JNdJEdHMxU-LLb7CGVcuYHJwd3Clw4DF7-fxAfXGN1o2KQ/s640/DSC_0665.JPG" height="382" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
Uno dei dolci più buoni assaggiati nel mio ultimo viaggio in terra inglese è questa torta alle carote. Profumatissima e gustosissima la carrot cake è un "must" della pasticceria inglese. Gustatela con una tazzona di caffè americano caldo o con una fumante tazza di tè e sentirete immediatamente profumo d'Inghilterra...Un ringraziamento speciale va alla mia amica Cristina, che in questa preparazione mi ha aiutato con la decorazone...Buon appetito!!!<br />
<br /></div>
Ingredienti:<br />
- 340 grammi di carote<br />
- 100 grammi di noci o noci pecan<br />
- 260 grammi di farina<br />
- 250 grammi di zucchero<br />
- 4 uova<br />
- 240 ml di olio di semi<br />
<a name='more'></a><br />
- 1 bustina di vanillina<br />
- 1 cucchiaio di cannella<br />
- un pizzico di sale<br />
- 1 cucchiaino di bicarbonato<br />
- 1/2 bustina di lievito per dolci<br />
Per la glassa al formaggio:<br />
- 300 grammi di formaggio (philadelphia)<br />
- 400 grammi di zucchero a velo<br />
- 60 grammi di burro<br />
- una bustina di vanillina<br />
<br />
Preparazione:<br />
In una terrina unire farina , vanillina, cannella, sale, lievito e bicarbonato.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguuDXpW685XMHCwdSTSv1BTIGxDDEYVGxfo9vnhC_fe4McyLjtAiD9Fq9yhr5mRsAtTC_K7CFJVbXKCagPiN0OGMURtEhZZRhCaM9Ok2XJiXs0StD8hmjPbrNOb9tjqgt018HwnEeD4s/s1600/DSC_0613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguuDXpW685XMHCwdSTSv1BTIGxDDEYVGxfo9vnhC_fe4McyLjtAiD9Fq9yhr5mRsAtTC_K7CFJVbXKCagPiN0OGMURtEhZZRhCaM9Ok2XJiXs0StD8hmjPbrNOb9tjqgt018HwnEeD4s/s320/DSC_0613.JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
In un mixer unire le uova e lo zucchero e montarle per un paio di minuti. Unire l'olio e poi poco alla volta le polveri preparate in precedenza. Miscelare il tutto fino ad ottenere un composto omogeneo.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yOg0AcvNYLHX8cQ4gNaLF-HGmI2rjPaMVFmZO5ObO8GgPw71Y1oo5yPlBReyjgp70g06P5c8-6st3FWy4DlHtpilSQ6NxQWF8hM499srmt4GixFjJHc4KzRFnkJrV0k6YdugDY-Ook4/s1600/DSC_0614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yOg0AcvNYLHX8cQ4gNaLF-HGmI2rjPaMVFmZO5ObO8GgPw71Y1oo5yPlBReyjgp70g06P5c8-6st3FWy4DlHtpilSQ6NxQWF8hM499srmt4GixFjJHc4KzRFnkJrV0k6YdugDY-Ook4/s320/DSC_0614.JPG" height="300" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Grattuggiare finemente le carote.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qiDB1nTO-DwXdAsWH2QCfn0iTXfuKF2ssxVGHff4XkuCMfLod-GSnysmjkUN9KWsrS2R5fpe4W2IKBVvBteLw1FaUAomUFEL42J63k9TgW5ht1pt8G6fXqNRKFM-PWiiJQOD8FyqJeI/s1600/DSC_0625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qiDB1nTO-DwXdAsWH2QCfn0iTXfuKF2ssxVGHff4XkuCMfLod-GSnysmjkUN9KWsrS2R5fpe4W2IKBVvBteLw1FaUAomUFEL42J63k9TgW5ht1pt8G6fXqNRKFM-PWiiJQOD8FyqJeI/s320/DSC_0625.JPG" height="242" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Spezzettare grossolanamente le noci poi unirle con le carote aiutandosi con una spatola al composto preparato in precedenza.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUCeFBQj37eTQQFf3MnEDlsCjVMTu5ccmc7_1t1X7rtWLglIMNgR5OnbhUJtzqKvs9aXsHUg8h07fu3gsMgjci-WA8Hc25y2l3ilhpJMXz_BWD9KIhzPYiUVSxBJw1AqQrm7-Z9hyphenhyphenkEI/s1600/DSC_0633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUCeFBQj37eTQQFf3MnEDlsCjVMTu5ccmc7_1t1X7rtWLglIMNgR5OnbhUJtzqKvs9aXsHUg8h07fu3gsMgjci-WA8Hc25y2l3ilhpJMXz_BWD9KIhzPYiUVSxBJw1AqQrm7-Z9hyphenhyphenkEI/s320/DSC_0633.JPG" height="217" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Versare il composto in una tortiera a cerniera imburrata.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2HvwEfAv_bFDxZ1pwtcWSnUccITr4nqhrv3f4S1Ji-hQHdSNaSFsL_yP1bzjW26VddnCgUBLHTko4epmmbRnKuEwox2xHCLe-euLRDN8VMlkRATsoTdoyMGIwDJMUCJPYfAdk4UzJKA/s1600/DSC_0642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2HvwEfAv_bFDxZ1pwtcWSnUccITr4nqhrv3f4S1Ji-hQHdSNaSFsL_yP1bzjW26VddnCgUBLHTko4epmmbRnKuEwox2xHCLe-euLRDN8VMlkRATsoTdoyMGIwDJMUCJPYfAdk4UzJKA/s320/DSC_0642.JPG" height="267" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Infornare a 180° con forno ventilato per 50 minuti.</div>
<div class="separator" style="clear: both; text-align: justify;">
Una volta sfornata la torta farla raffreddare dopodichè tagliarla orizzontalmente in 2 dischi uguali.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuDIeDtb2ckvOPvJyAd5DELvi3ySGT3rR-rGJrR2UNmEZf_cufv1oPLRKA4obqN96pnwGgqob1wCVuYWx73z_c_YdDcMNnIby3O6Orbyj-NvIT-xNLIHLGHhumwOhLPkReCpFQQl05ZI/s1600/DSC_0645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuDIeDtb2ckvOPvJyAd5DELvi3ySGT3rR-rGJrR2UNmEZf_cufv1oPLRKA4obqN96pnwGgqob1wCVuYWx73z_c_YdDcMNnIby3O6Orbyj-NvIT-xNLIHLGHhumwOhLPkReCpFQQl05ZI/s320/DSC_0645.JPG" height="213" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Preparare la glassa unendo al formaggio il burro a temperatura ambiente e poco alla volta, con una frusta, lo zucchero a velo.</div>
<div class="separator" style="clear: both; text-align: justify;">
Farcire la torta con uno strato di crema (circa 1/3) all'interno ed il resto a copertura del dolce.</div>
<div class="separator" style="clear: both; text-align: justify;">
Farcire con delle noci o con delle carotine di mmf.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAvdN8iC6CviWWdsZ0ufTsxfqFmIYKvcA9MUR1eG32LiDBpRV4DLnMUuBpmuLujMvzmnYm3eF9L_WnTf-vKpDUAHukU4vYWaalkWcMc0Zrg1YBtd3LAq4gxADxOKwWIyBWonBUF9IyZs/s1600/DSC_0657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAvdN8iC6CviWWdsZ0ufTsxfqFmIYKvcA9MUR1eG32LiDBpRV4DLnMUuBpmuLujMvzmnYm3eF9L_WnTf-vKpDUAHukU4vYWaalkWcMc0Zrg1YBtd3LAq4gxADxOKwWIyBWonBUF9IyZs/s320/DSC_0657.JPG" height="203" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com5tag:blogger.com,1999:blog-2130280781058504022.post-38101208345254970812014-09-05T18:23:00.000+02:002014-09-06T10:15:42.506+02:00Fajita<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oXc7V7lWrWHfa2cdi35z6iHua5lnaJem7_Hem0sic7LuA6yoOdlIEqnSOb_d1RIFjFI0WiUI9kndVHBZvfCr3SdHb32gO3JDfnTp3fyAEewi0X7VameyKfa4oqNO2fmlNRhMBX5fdtA/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oXc7V7lWrWHfa2cdi35z6iHua5lnaJem7_Hem0sic7LuA6yoOdlIEqnSOb_d1RIFjFI0WiUI9kndVHBZvfCr3SdHb32gO3JDfnTp3fyAEewi0X7VameyKfa4oqNO2fmlNRhMBX5fdtA/s1600/DSC_0040.JPG" height="422" width="640" /></a></div>
<span class="Apple-style-span" style="line-height: 20px;"><br />
</span><br />
Le Fajita sono probabilmente il piatto tex-mex più conosciuto nel mondo. Le versioni sono molteplici ma le più conosciute sono a base di manzo e pollo misti o solo di pollo. Le Fajita consistono in un piatto di carne marinata cotta in padella o alla piastra condite con spezie e accompagnata da verdure e diventano un piatto unico consistente se accompagnate con del riso o delle <a href="http://mondiesapori.blogspot.it/2011/03/tortillas.html">tortillas</a> o arricchite aggiungendoci le diverse salse messicane come il <a href="http://mondiesapori.blogspot.com/2011/03/salsa-messicana-pico-de-gallo.html">pico de gallo</a>, <a href="http://mondiesapori.blogspot.com/2011/09/guacamole.html">guacamole</a>, panna acida o frijole refritos e il classico formaggio Edamer.<br />
<br />
Ingredienti per 2 persone:<br />
- 400 grammi di petto di pollo (oppure 200 grammi di pollo e 200 grammi di manzo)<br />
- 1 lime<br />
- birra q.b.<br />
- coriandolo q.b.<br />
- 1/2 cipolla<br />
- 1/2 peperone rosso<br />
<br />
<a name='more'></a><br />
- 1/2 peperone giallo<br />
- olio d'oliva q.b.<br />
- sale q.b.<br />
- peperoncino in polvere q.b.<br />
- 1 cucchiaino di salsa Worchester<br />
- 1 cucchiaino di cumino in polvere<br />
<br />
<div>
Procedimento:<br />
Tagliare il pollo a listarelle e marinarlo per almeno un'ora con della birra, il succo mezzo lime e qualche foglia di coriandolo fresco.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYfXVAB05vSIGzeXU2cdUa4aMqoo4OzIlEn9azrUEZPqVFUfyuVXHXJm-157IWQEFoHkjJ69Is3eWF-Iva4W6pe398isctoCbPx_WQ2QbuDtug8nrjmLXBagcLDr1441UbwCqY9r2O_o/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYfXVAB05vSIGzeXU2cdUa4aMqoo4OzIlEn9azrUEZPqVFUfyuVXHXJm-157IWQEFoHkjJ69Is3eWF-Iva4W6pe398isctoCbPx_WQ2QbuDtug8nrjmLXBagcLDr1441UbwCqY9r2O_o/s1600/DSC_0002.JPG" height="210" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Tagliare a listarelle anche la cipolla e i peperoni e cuocerli in una padella antiaderente o su una piastra con un filo d'olio fino a che risultino ammorbiditi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcixCMkMhrxm5zWNzRTUk7iOuwId33-IyzfV0oOTlAUP3wBDtd4CFDWQ_JFSqmrfVJvsXj1PiyLlaeSAFq0RjwQQNIY3bkgD8LqrfaITA7wRd02r9kV4JmeXxa8ZvI9dEtlxyy62CCq4/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcixCMkMhrxm5zWNzRTUk7iOuwId33-IyzfV0oOTlAUP3wBDtd4CFDWQ_JFSqmrfVJvsXj1PiyLlaeSAFq0RjwQQNIY3bkgD8LqrfaITA7wRd02r9kV4JmeXxa8ZvI9dEtlxyy62CCq4/s1600/DSC_0006.JPG" height="211" width="320" /></a></div>
<br />
Scolare la carne, aggiungerla in padella alle verdure con sale, pepe, salsa Worcester, cumino e il restante succo di lime.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCtqDn0HnsSaZUmGa6JWYqYbru6YCwM2lkskjIL6sj2OPQuw7XC1ngBmOxwfWy4n-9IMDrA8x6jnLaPYl53Xfrs9pHUHlmi0jFBLL5pkpE-J_vJnvW4v6j1GGCXYCdsY01IQTM21GB1g/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCtqDn0HnsSaZUmGa6JWYqYbru6YCwM2lkskjIL6sj2OPQuw7XC1ngBmOxwfWy4n-9IMDrA8x6jnLaPYl53Xfrs9pHUHlmi0jFBLL5pkpE-J_vJnvW4v6j1GGCXYCdsY01IQTM21GB1g/s1600/DSC_0030.JPG" height="211" width="320" /></a></div>
<br /></div>
<div>
Cuocere per altri 3-5 minuti poi servire ancora caldissima!!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusfQcl-jnnymiAIVplOQu7BcnlETNsMatvE12j3bWI9pn0pfQNkHGgf80og1XCVIw9uoaDyZNzJdsA70N459rqQL63uQnDmh_JNW6VAd3ojyN1AxFzXi-A8dM0Y-EO07cubnTFir0kCE/s1600/DSC_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusfQcl-jnnymiAIVplOQu7BcnlETNsMatvE12j3bWI9pn0pfQNkHGgf80og1XCVIw9uoaDyZNzJdsA70N459rqQL63uQnDmh_JNW6VAd3ojyN1AxFzXi-A8dM0Y-EO07cubnTFir0kCE/s1600/DSC_0057.JPG" height="211" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
Per la realizzazione di questa ricetta è stata utilizzata la piastra <a href="http://www.roccianera.com/index.php/grillo-double-face">'GRILLO double face'</a> della ditta <a href="http://www.roccianera.com/">Roccianera</a>.</div>
<br /></div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com2tag:blogger.com,1999:blog-2130280781058504022.post-42338146062083428092014-07-25T10:18:00.000+02:002014-07-25T10:18:54.430+02:00Oreo Milkshake<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTdww77EniNltjUxcwZGwo5kHvbyRUgvMpIBiApNkxMlM1eBOyZMbhFyMWLOyCdBikaRY_2uHKRzjMkpqFuMlxwFINeegCAvtWXtZhqY-AaqEnilQkVfA3beM5MOfKbq8PP4CJp8HsvQ/s1600/DSC_0727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTdww77EniNltjUxcwZGwo5kHvbyRUgvMpIBiApNkxMlM1eBOyZMbhFyMWLOyCdBikaRY_2uHKRzjMkpqFuMlxwFINeegCAvtWXtZhqY-AaqEnilQkVfA3beM5MOfKbq8PP4CJp8HsvQ/s1600/DSC_0727.JPG" height="640" width="492" /></a></div>
<br />
Più che una ricetta il milkshake è un simbolo...Quando si ha davanti un bicchierone di vetro colmo di gelato sciolto ricoperto di panna montata non può non venire in mente l'america delle pin up e delle cadillac rosso fuoco.<br />
Qui di seguito riporto gli ingredienti per il milkshake agli "Oreo" famosissimi biscotti americani al cacao ripieni di crema alla vaniglia. Naturalmente le varianti sono infinite, basta usare un po' di fantasia... ;-)<br />
<br />
Ingredienti per 2 milkshakes:<br />
- 200 grammi di gelato alla vaniglia<br />
- 120 grammi di latte freddo<br />
- 4 biscotti oreo<br />
- panna montata<br />
<a name='more'></a><br />
Procedimento:<br />
<br />
Sminuzzare i biscotti.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFfzCMGUx_BTMNFNTpY_Nw-8e977GBVaOufrbfULQDW9unwRBFKI42IJSAtP-ozaCqB_oGzZs4zAi-xcfwsobgDWN5uH_vspCwqRAbYt4bTuJIcc4o_HxWnL_bKm-RF4khR1N3Ixh_hQ/s1600/DSC_0711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFfzCMGUx_BTMNFNTpY_Nw-8e977GBVaOufrbfULQDW9unwRBFKI42IJSAtP-ozaCqB_oGzZs4zAi-xcfwsobgDWN5uH_vspCwqRAbYt4bTuJIcc4o_HxWnL_bKm-RF4khR1N3Ixh_hQ/s1600/DSC_0711.JPG" height="245" width="320" /></a></div>
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Mescolare in una ciotola capiente il gelato e il latte.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XwmKRi4-_Bm_gGEyxM2OAUvP12jUbthtYVuuOvI9yrUiG8RcN5BNrmlgdeBLweG7zzx75jWrDQAP11kS99moBdTLNnvx43wHQjGFXHRsNSOYg4UttJeQWrcni0i3PfPc4lubXlZMMaA/s1600/DSC_0712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XwmKRi4-_Bm_gGEyxM2OAUvP12jUbthtYVuuOvI9yrUiG8RcN5BNrmlgdeBLweG7zzx75jWrDQAP11kS99moBdTLNnvx43wHQjGFXHRsNSOYg4UttJeQWrcni0i3PfPc4lubXlZMMaA/s1600/DSC_0712.JPG" height="227" width="320" /></a></div>
<br />
Aggiungere i biscotti sminuzzati, versare il frullato in dei bicchieri alti e guarnire con panna montata.<br />
<blockquote class="tr_bq" style="clear: both; text-align: center;">
</blockquote>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggK9R55tUErFfEcIgRQE0suhARBn4w1ApKz5bm5Ls09fwMcamW63tDB6Lx9G6NLnKAzflYt7CU_yIlgLv2j5fh9rUonChp0g6DsqKeSfMsE__Vl5FTZe01lBekgTv1gIb4K8g5v1m16oU/s1600/DSC_0716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggK9R55tUErFfEcIgRQE0suhARBn4w1ApKz5bm5Ls09fwMcamW63tDB6Lx9G6NLnKAzflYt7CU_yIlgLv2j5fh9rUonChp0g6DsqKeSfMsE__Vl5FTZe01lBekgTv1gIb4K8g5v1m16oU/s1600/DSC_0716.JPG" height="320" width="211" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-89054797191282470302014-07-15T12:30:00.000+02:002014-07-15T12:17:05.304+02:00Re Gan Mian (Noodle freddi con arachidi e sesamo)<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBT2qlC2dF0tpHpZUySnEJYrqT-NJ_eLFw49ZnJKZzcf5ExHk6WDJhQ1_zclH15E6iafKxFRtnAHdkihA6AHwiUCL4QOPwKr-Wie-UCwgSNCP0hm-DUn9LNCr_DecRNNeSot7sHpigGw/s1600/DSC_0685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBT2qlC2dF0tpHpZUySnEJYrqT-NJ_eLFw49ZnJKZzcf5ExHk6WDJhQ1_zclH15E6iafKxFRtnAHdkihA6AHwiUCL4QOPwKr-Wie-UCwgSNCP0hm-DUn9LNCr_DecRNNeSot7sHpigGw/s1600/DSC_0685.JPG" height="422" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
Tipico piatto della colazione cinese, questi "noodle freddi al sesamo" sono una ricetta originaria della capitale della provincia dell'Hubei, Wuhan. Una delle ricette di noodle cinesi più esportate all'estero può essere servita come ottimo primo piatto estivo!!<br />
<br /></div>
<div style="text-align: justify;">
Ingredienti per 2 persone:</div>
<div style="text-align: justify;">
- 200 grammi di noodle</div>
<div style="text-align: justify;">
- 1 cucchiaio di olio di sesamo</div>
<div style="text-align: justify;">
- 4 cucchiaini di salsa di soia</div>
<div style="text-align: justify;">
- 4 cucchiaini di pasta di sesamo (Tahina)</div>
<div style="text-align: justify;">
- 4 cucchiaini di pasta di chili</div>
<div style="text-align: justify;">
- 1 spicchio di aglio</div>
<div style="text-align: justify;">
- 1 cipollotto verde</div>
<div style="text-align: justify;">
- 10 arachidi tritate</div>
<div style="text-align: justify;">
- semi di sesamo tostati q.b.</div>
<div style="text-align: justify;">
- peperoncini q.b.<br />
<a name='more'></a></div>
<div style="text-align: justify;">
Preparazione:</div>
<div style="text-align: justify;">
Cuocere i noodle in abbondante acqua salata secondo i tempi indicati sulla confezione.</div>
<div style="text-align: justify;">
Scolarli, aggiungere un cucchiaio di olio di sesamo e lasciare raffreddare.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKZTtZItN2cU5Hpc2cCMdHsqA72QVeIkmZJYQlRw4jpCCKpldUJfz_f7PRWJ7XUrEMThWyx3X1XvaHiOcXAjVF31BtoyrEp617FAVSBGVxiIFyE1PEyji9MlhnWiC8T0wyZ6k2dk5Enk/s1600/DSC_0674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKZTtZItN2cU5Hpc2cCMdHsqA72QVeIkmZJYQlRw4jpCCKpldUJfz_f7PRWJ7XUrEMThWyx3X1XvaHiOcXAjVF31BtoyrEp617FAVSBGVxiIFyE1PEyji9MlhnWiC8T0wyZ6k2dk5Enk/s1600/DSC_0674.JPG" height="211" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br /></div>
<div style="text-align: justify;">
In una ciotola unire la pasta di sesamo, la pasta chilli, la salsa di soia e l'aglio tritato. Unire il condimento agli spaghetti che avete fatto raffreddare.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfClwJAYdAEIxiXMz5hD8zSqcGMzbeO0abC0O2qys6eUlUUGBicGaYQW2aj5RfzOupYXpnoAK8PM4JNv5PAaz6OBSpiKaj0JUmDbrjghM7As-JewQf2rg24ZXkgTIRERakzC0m4RZDxl0/s1600/DSC_0676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfClwJAYdAEIxiXMz5hD8zSqcGMzbeO0abC0O2qys6eUlUUGBicGaYQW2aj5RfzOupYXpnoAK8PM4JNv5PAaz6OBSpiKaj0JUmDbrjghM7As-JewQf2rg24ZXkgTIRERakzC0m4RZDxl0/s1600/DSC_0676.JPG" height="211" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Servire i noodle in una ciotola e guarnirli con il gambo di cipollotto tagliato finemente, le arachidi tritate e i semi di sesamo. Consiglio: potete conservarli anche in frigo e mangiarli il giorno dopo, freddi sono perfetti!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirERJQ-lABKyWWTFQqsOsyecqpOLnbYwayPheUtz1KpYUiIrOEcpf4ayQ6mpImi0fzHJBkqQ3P4J6xd3nDcWqSAYmRqOQ224BA6ph87pXUz7DL90G97gx42pfyofc6JfMkDpXU6tjPCEg/s1600/DSC_0680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirERJQ-lABKyWWTFQqsOsyecqpOLnbYwayPheUtz1KpYUiIrOEcpf4ayQ6mpImi0fzHJBkqQ3P4J6xd3nDcWqSAYmRqOQ224BA6ph87pXUz7DL90G97gx42pfyofc6JfMkDpXU6tjPCEg/s1600/DSC_0680.JPG" height="211" width="320" /></a></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<br /></div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com0tag:blogger.com,1999:blog-2130280781058504022.post-72807699233073038652014-07-02T11:30:00.000+02:002014-07-15T12:48:33.083+02:00Cheesecake<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfVX0Ydp0y_XA3jZrOoOqJ7UqvsSwOD3xA-c4YIgANm2gPNPiNQwuTNWNTtmycPoe90tPM0_P_W4UyLDYnGRsl-R4NiyapNDjU0BDo5q3_DRRQIMxNtIMCWRRebh72RvIRLBk1A6ShfU/s1600/DSC_0671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfVX0Ydp0y_XA3jZrOoOqJ7UqvsSwOD3xA-c4YIgANm2gPNPiNQwuTNWNTtmycPoe90tPM0_P_W4UyLDYnGRsl-R4NiyapNDjU0BDo5q3_DRRQIMxNtIMCWRRebh72RvIRLBk1A6ShfU/s1600/DSC_0671.JPG" height="422" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Il cheesecake è il famosissimo dolce al formaggio con base di biscotti tipico della tradizione culinaria americana. La versione più conosciuta del dolce prevede l'utilizzo di crema di formaggio e panna acida; qui di seguito pubblicherò la mia versione riadattata, con un gusto decisamente meno 'acido' rispetto all'originale.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Ingredienti per la base:</div>
<div class="separator" style="clear: both; text-align: justify;">
- 250 grammi di biscotti secchi tipo 'petit' (io sconsiglio i blasonati 'digestive', biscotti troppo burrosi e saporiti per usarli come base di un dolce dal gusto già di per sè deciso)</div>
<div class="separator" style="clear: both; text-align: justify;">
- 150 grammi di burro fuso</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Ingredienti per la crema:</div>
<div class="separator" style="clear: both; text-align: justify;">
- 400 grammi di formaggio fresco morbido (tipo philadelphia)</div>
<div class="separator" style="clear: both; text-align: justify;">
- 400 grammi di ricotta</div>
<div class="separator" style="clear: both; text-align: justify;">
- 100 ml di panna fresca</div>
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: justify;">
- 2 uova ed un tuorlo</div>
<div class="separator" style="clear: both; text-align: justify;">
- 100 grammi di zucchero</div>
<div class="separator" style="clear: both; text-align: justify;">
- 20 grammi di amido di mais </div>
<div class="separator" style="clear: both; text-align: justify;">
- 1 bustina di vanillina</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Procedimento:</div>
<div class="separator" style="clear: both; text-align: justify;">
Ridurre i biscotti in polvere con un mixer, aggiungere il burro fuso, stendere il composto in una tortiera a cerniera e con l'aiuto di un bicchiere pressare il fondo fino a renderlo ben compatto.Posizionare la tortiera in frigo per almeno un'ora.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHl97gipRjDcm8tU8QCJXI2Z-HkHJ-vmcPXYwG2R2tfExOV5InOCoF5Rp_tLJf3qcnTxC14n2gH0BiNKqyfPZWiMzNACBU5xj7wh0GEtxGRpZrjLXWbapwX-IWs34Bb2VgI525CfkmNQ/s1600/DSC_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHl97gipRjDcm8tU8QCJXI2Z-HkHJ-vmcPXYwG2R2tfExOV5InOCoF5Rp_tLJf3qcnTxC14n2gH0BiNKqyfPZWiMzNACBU5xj7wh0GEtxGRpZrjLXWbapwX-IWs34Bb2VgI525CfkmNQ/s320/DSC_0068.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Preparare la crema montando uova e zucchero e aggiungendo poi i formaggi, la panna, la maizena e la vanillina. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimD6igtoXxbS6bqUUyf3g1xy9z1SbkWFipzCzRb5DF7HZ2QT99tYa8isnh7iaOV5zTsKkZh_E7b8xomuZ4AtSiJ4s5Nm-QuzvF1-R7BOmijBQPXFwYBlPp85P1itGkwBGNqjoBI1Gfu7Q/s1600/DSC_0072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimD6igtoXxbS6bqUUyf3g1xy9z1SbkWFipzCzRb5DF7HZ2QT99tYa8isnh7iaOV5zTsKkZh_E7b8xomuZ4AtSiJ4s5Nm-QuzvF1-R7BOmijBQPXFwYBlPp85P1itGkwBGNqjoBI1Gfu7Q/s320/DSC_0072.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: justify;">Una volta ottenuta una crema liscia ed omogenea, versarla nella tortiera dove avete preparato la base. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: justify;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikt9OUTSHlC3qkGxPghZkQk8LeSwbYFaBjjfWEw-bZSFVcLmbGXTLB2nE7xFdKYQ7uo4YsKoabt4YkoaRMjiv63uxDzhoD0GzzqYCUQGKY37IS1AEko7qTOi_ONm6UqoE0R40BYOQ0M3E/s1600/DSC_0075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikt9OUTSHlC3qkGxPghZkQk8LeSwbYFaBjjfWEw-bZSFVcLmbGXTLB2nE7xFdKYQ7uo4YsKoabt4YkoaRMjiv63uxDzhoD0GzzqYCUQGKY37IS1AEko7qTOi_ONm6UqoE0R40BYOQ0M3E/s320/DSC_0075.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: justify;">Infornare il tutto per circa 50/60 minuti a 180°.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: justify;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBPRI03h-sOF_Wop-r9B7wV5qKqRX1yUqaarSGl3l7Xr2zk9Vy-fKTn2wWmCN0PuLCoHIDDYdP9OAsBXWXc8GZt8asdpc0_EFCK_cYwix7cQnopR-yHOnTkzuOYv5zcluiF8D_EzWOUA/s1600/DSC_0636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBPRI03h-sOF_Wop-r9B7wV5qKqRX1yUqaarSGl3l7Xr2zk9Vy-fKTn2wWmCN0PuLCoHIDDYdP9OAsBXWXc8GZt8asdpc0_EFCK_cYwix7cQnopR-yHOnTkzuOYv5zcluiF8D_EzWOUA/s1600/DSC_0636.JPG" height="211" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: justify;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Lasciar raffreddare la torta a temperatura ambiente per almeno un'ora, poi metterla in frigo per almeno 3 ore, l'ideale sarebbe preparare il dolce il giorno prima del suo utilizzo. Servire il cheesecake decorandolo con salsa al cioccolato, al caramello o ai frutti di bosco.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrH03eaSd2kfpcHUHvmLRp_3Um72eD82g2CEDkwOLeKSmzRjKIzzhdqog6DsnL0rtxRmEwPT9gKq40LLmEWcBewnd9I_2xy5UwtffoEJWJ0uRpiBqA7xsvnrzHaTcs_tkvet2PNpnrmY/s1600/DSC_0653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrH03eaSd2kfpcHUHvmLRp_3Um72eD82g2CEDkwOLeKSmzRjKIzzhdqog6DsnL0rtxRmEwPT9gKq40LLmEWcBewnd9I_2xy5UwtffoEJWJ0uRpiBqA7xsvnrzHaTcs_tkvet2PNpnrmY/s1600/DSC_0653.JPG" height="211" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com3tag:blogger.com,1999:blog-2130280781058504022.post-91867626793163753672014-06-05T11:30:00.000+02:002014-06-05T11:25:07.380+02:00Madeleine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmgo7nJ5k0-e5_i_22KfeGz0b-0ua_HQlvt4o0AfisrrhfKRX1B7y-ZOmbQjyaA3-AFa8U2s33au7VjuA05uYfH_d5f_92GLU6VBTmlc4rFUo9ZscWKIQxIWLA4pNq2L-nLl75hv0tps/s1600/DSC_1713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmgo7nJ5k0-e5_i_22KfeGz0b-0ua_HQlvt4o0AfisrrhfKRX1B7y-ZOmbQjyaA3-AFa8U2s33au7VjuA05uYfH_d5f_92GLU6VBTmlc4rFUo9ZscWKIQxIWLA4pNq2L-nLl75hv0tps/s640/DSC_1713.JPG" height="426" width="640" /></a></div>
<div>
<br /></div>
La ricetta delle madeleine è più che altro un ritorno alla mia infanzia, quando questi dolcetti francesi erano molto "di moda"...L'unico "ostacolo" nel prepararli può essere reperire lo stampo apposito a forma di conchiglia, anche se nei negozi specializzati si dovrebbe trovare abbastanza facilmente (in alternativa usate uno stampo da muffin).<br />
<div>
Ingredienti per 24 madeleine:</div>
<div>
- 120 grammi di farina</div>
<div>
- 100 grammi di zucchero</div>
<div>
- 100 grammi di burro</div>
<div>
- 2 uova<br />
<a name='more'></a></div>
<div>
- 2 cucchiai di latte</div>
<div>
- 1/2 busta di lievito per dolci</div>
<div>
- 1 pizzico di sale</div>
<div>
- un aroma a piacere: buccia di limone, aroma di mandorle, vanillina, ecc...</div>
<div>
Procedimento:</div>
<div>
Unire in una ciotola le polveri cioè farina, zucchero lievito, sale e se la usate la vanillina.</div>
<div>
A parte unire uova, latte e burro fuso.</div>
<div>
Unire i 2 composti ed ottenere una crema liscia ed omogenea.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYqqipV9L8GMC4x_dbuW3VjVdiL45_3YTcLAHkxdgEo02sp9qK7yZHFhM7N5mZvi4hXrlBkmtb5_0ich5Yk7WgjcyblbzWjLHbXWFOub6zWPHGHHr-fYyfu-EDxzomcd0gSXTOHAUlHo/s1600/DSC_1678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYqqipV9L8GMC4x_dbuW3VjVdiL45_3YTcLAHkxdgEo02sp9qK7yZHFhM7N5mZvi4hXrlBkmtb5_0ich5Yk7WgjcyblbzWjLHbXWFOub6zWPHGHHr-fYyfu-EDxzomcd0gSXTOHAUlHo/s320/DSC_1678.JPG" height="231" width="320" /></a></div>
<div>
<br /></div>
<div>
Far riposare il composto in frigo per almeno mezz'ora.</div>
<div>
Imburrare ed infarinare la teglia e riempire ogni conchiglia con un cucchiaio scarso di impasto (circa 2/3 della formina)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOBY9W4ht3Tt6g_WCylm-S0cvSZa7OCBRqGWMek7QWoPlyC2BLxOW7cU_88Zbw5CtnpG8BUZGN3Gx12ZOF8v3OfvoajhnJL5pfPnHzdqpRX0GD6HFtwrzMM3wjxruiyeb35EQzg8TNNQ/s1600/DSC_1683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOBY9W4ht3Tt6g_WCylm-S0cvSZa7OCBRqGWMek7QWoPlyC2BLxOW7cU_88Zbw5CtnpG8BUZGN3Gx12ZOF8v3OfvoajhnJL5pfPnHzdqpRX0GD6HFtwrzMM3wjxruiyeb35EQzg8TNNQ/s320/DSC_1683.JPG" height="212" width="320" /></a></div>
<div>
<br /></div>
<div>
Infornare a 180° per 15/20 minuti.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO23DceONwDL5TgVFNVK0QnEYxhyixuieAoxjO7fbGWiQEzrEezfJGv8tPRMhpV25iLjoRmtxgPkHWcTKUsvR0s9M1ZBloPBF1Is2bfMycTcwGzj9bN0V56rWsdftDaYVPmnFBimjHL5c/s1600/DSC_1697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO23DceONwDL5TgVFNVK0QnEYxhyixuieAoxjO7fbGWiQEzrEezfJGv8tPRMhpV25iLjoRmtxgPkHWcTKUsvR0s9M1ZBloPBF1Is2bfMycTcwGzj9bN0V56rWsdftDaYVPmnFBimjHL5c/s320/DSC_1697.JPG" height="205" width="320" /></a></div>
Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com3tag:blogger.com,1999:blog-2130280781058504022.post-8497676957329654532014-05-20T16:51:00.000+02:002014-05-20T16:45:24.336+02:00Brezel (Pretzel)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWi194vE0eS3O_SoTzgQ8nTsG3Jbx7FiAiri32hWL0mORzxKxocsHL-No22OMLbWaJB-IxyFb_t38hVfrBVyFfD5N0B1mnYsm62D9IlHBdeAVqGW2EzPuicf1oZ_zT-8X7UDqN98mRntM/s1600/DSC_1665+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWi194vE0eS3O_SoTzgQ8nTsG3Jbx7FiAiri32hWL0mORzxKxocsHL-No22OMLbWaJB-IxyFb_t38hVfrBVyFfD5N0B1mnYsm62D9IlHBdeAVqGW2EzPuicf1oZ_zT-8X7UDqN98mRntM/s640/DSC_1665+-+Copia.JPG" height="486" width="640" /></a></div>
Era da tempo che volevo cimentarmi nella preparazione del pretzel, il famoso pane tedesco che a chiunque è capitato di assaggiare nelle sempre affollatissime feste della birra in giro per il mondo. In realtà ero un po' titubante perchè per preparare questo pane secondo la ricetta originale bisogna usare la soda caustica che non è l'ingrediente più sicuro e maneggevole da usare in cucina, cosi alla fine mi sono convinta ed ho provato l'alternativa più sicura, sostituendo la soda caustica con il comune bicarbonato e devo dire che il risultato è stato decisamente convincente...<br />
Ingredienti per 8 pretzel:<br />
-500 grammi di farina<br />
- 250 ml di acqua<br />
- 25 grammi di lievito<br />
- 1 cucchiaino di zucchero<br />
- 2 cucchiani di sale<br />
- 50 grammi di burro<br />
<a name='more'></a><br />
- 3 cucchiai di bicarbonato<br />
- sale grosso q.b. oppure semi di cumino, sesamo, ecc<br />
Procedimento:<br />
Disporre la farina in una ciotola ed al centro versare 50 ml di acqua, lo zucchero ed il lievito e farli sciogliere assieme ad un pochino di farina. Far riposare questo composto 15 minuti.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F47sx80qp4rGBhUQZ3v-6WKjeZwGN2uHgdp6nWWs617_ATm-dJcCNtEbITH5-DZ-4lX6nXtUYUb72UJhmStSaKheD8cfDD4Pey1EeV2je6AHKONSLQNSoAbEh8oWF2SmhaNCJMO5AyI/s1600/DSC_1673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F47sx80qp4rGBhUQZ3v-6WKjeZwGN2uHgdp6nWWs617_ATm-dJcCNtEbITH5-DZ-4lX6nXtUYUb72UJhmStSaKheD8cfDD4Pey1EeV2je6AHKONSLQNSoAbEh8oWF2SmhaNCJMO5AyI/s320/DSC_1673.JPG" height="208" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
Unire il burro fuso ed il sale ed impastare bene per una decina di minuti.</div>
<div class="separator" style="clear: both; text-align: justify;">
Ottenuto un bel panetto lucido ma non appiccicoso potete mettere a riposare l'impasto al caldo (circa 25 gradi).</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MjgnJwYSeynHBDAO3zCkBkJo8RZ1s6VYCh5URD1fJ_2hqwarwj9PDX_fVGMXe1HpDKcs-QAf7gkRyTErRcyH2eDUr2-ba_9TE2Mt1p4Fm3NBslItiI75ieQDWqWc0ipmHSiakgCjMC8/s1600/DSC_1676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MjgnJwYSeynHBDAO3zCkBkJo8RZ1s6VYCh5URD1fJ_2hqwarwj9PDX_fVGMXe1HpDKcs-QAf7gkRyTErRcyH2eDUr2-ba_9TE2Mt1p4Fm3NBslItiI75ieQDWqWc0ipmHSiakgCjMC8/s320/DSC_1676.JPG" height="212" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
Lasciare riposare l'impasto per un'oretta o fino a quando l'impasto non sia raddoppiato in volume .</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQxLiC9zcpNIPVsWjApthsjCOdwhfFtZWcWiaHcKPZs8PIoVRr2t3Nyjog3SBO57Y17o2jDCT3XLKnUVkmO88ZXtjLN57u_bbBcY5wp0Yza8iuoCCNchurNo_JTIFFwHmSyuGp7no7iA/s1600/DSC_1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQxLiC9zcpNIPVsWjApthsjCOdwhfFtZWcWiaHcKPZs8PIoVRr2t3Nyjog3SBO57Y17o2jDCT3XLKnUVkmO88ZXtjLN57u_bbBcY5wp0Yza8iuoCCNchurNo_JTIFFwHmSyuGp7no7iA/s320/DSC_1699.JPG" height="212" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: justify;">Dividere l'impasto in 8 panetti uguali e dategli la forma di cordoncini di circa 40 cm piu' grossi al centro e più sottili agli estremi, poi dargli la classica forma.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RGfa8Zt_9iQQVeSZmh639sOfTFX13hwjat52FEPdLvANxpxhYr1CU_JoAX0whkXFC_JPwWBKQkWe-oNZMr6-qw3CHPZjJ8Dr9dgEdpyXE6OeCdMNZwcw9nM-i28TlrzhYEfXZXXuOVw/s1600/DSC_1705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RGfa8Zt_9iQQVeSZmh639sOfTFX13hwjat52FEPdLvANxpxhYr1CU_JoAX0whkXFC_JPwWBKQkWe-oNZMr6-qw3CHPZjJ8Dr9dgEdpyXE6OeCdMNZwcw9nM-i28TlrzhYEfXZXXuOVw/s320/DSC_1705.JPG" height="212" 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/AVvXsEh-Ex0E_QXRyAUEcozGGv4z_O2SWs2T7Rb6tg9syoGLzEbaDVMZRVPJjANpr96F8CkLrt8Ld3VDlwGRpZaOuZ_uOdG69As6a5ijucQdJ43-baGLmW4ucm8Itx5T6JCMFC9ky4wx6PZzgsg/s1600/DSC_1710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ex0E_QXRyAUEcozGGv4z_O2SWs2T7Rb6tg9syoGLzEbaDVMZRVPJjANpr96F8CkLrt8Ld3VDlwGRpZaOuZ_uOdG69As6a5ijucQdJ43-baGLmW4ucm8Itx5T6JCMFC9ky4wx6PZzgsg/s320/DSC_1710.JPG" height="212" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
Mettere sul fuoco 3 litri d'acqua e quando raggiunge il bollore aggiungere 3 cucchiai di bicarbonato. Dopo l'effervescenza, immergere un pretzel alla volta nell'acqua e cuocerli per circa 30 secondi o comunque fin quando verranno a galla e saranno lucidi, poi metterli su un canovaccio e farli asciugare qualche minuto. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGK1-w40epfxPsXcq18eIqB1_HE8dMnDhnrOmk4mX6rTXR-xyCP5XBfiI6B33D2PwbFz6fDw1pt6FKYAd8G8dJu21agi2TUH6CNdL8SarNjyE1igGO49KirMkwIJ77nANrNxf6-7neKc/s1600/DSC_1716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGK1-w40epfxPsXcq18eIqB1_HE8dMnDhnrOmk4mX6rTXR-xyCP5XBfiI6B33D2PwbFz6fDw1pt6FKYAd8G8dJu21agi2TUH6CNdL8SarNjyE1igGO49KirMkwIJ77nANrNxf6-7neKc/s320/DSC_1716.JPG" height="236" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-RZALL41TNt81vdsi3Ri1GlUxLz-OLBrSbx50AEDqdxY2mXOp1mmNXlDYHI7DUeStKsI2GYoOzCoFK9jmmxHduXIJx2x23Zf0Z-_0CF027fl2gYQazlAT993UrKKdj-gi4V1Lqhjn2E/s1600/DSC_1717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-RZALL41TNt81vdsi3Ri1GlUxLz-OLBrSbx50AEDqdxY2mXOp1mmNXlDYHI7DUeStKsI2GYoOzCoFK9jmmxHduXIJx2x23Zf0Z-_0CF027fl2gYQazlAT993UrKKdj-gi4V1Lqhjn2E/s320/DSC_1717.JPG" height="250" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Posizionare i pretzel sulla carta da forno, cospargeli di sale grosso (io ho usato i semi di sesamo) ed infornare a 200 gradi per circa 20 minuti o fino a quando la crosta non sia diventata bruna.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrpyTJpVILYs4me_EpUxBwu1G0cnYAnNpWT3NGb7tWYj7QqCdndNjIxvMkUvS4RHqgF2zSB2nUcCwkHxTchUxcWBsMMVqiU196bIF01sIljN2tOQQmQdMxMgXBv0YzUnmrIxB3U5xaU4/s1600/DSC_1664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrpyTJpVILYs4me_EpUxBwu1G0cnYAnNpWT3NGb7tWYj7QqCdndNjIxvMkUvS4RHqgF2zSB2nUcCwkHxTchUxcWBsMMVqiU196bIF01sIljN2tOQQmQdMxMgXBv0YzUnmrIxB3U5xaU4/s320/DSC_1664.JPG" height="197" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7hZL7LrMT-7sjDhnSq7uAAq0_EhdZ2DaD7xOveZ5Gw1F1Y0qxhnJGWia7i3tiuJd9W48kJGohBferkPDsZkdxcab3uaQn7qLgrWiH8Vm0yXlQVaX6m5QQuQ8b2hUQtPZsCizJ_I9xs8/s1600/DSC_1670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7hZL7LrMT-7sjDhnSq7uAAq0_EhdZ2DaD7xOveZ5Gw1F1Y0qxhnJGWia7i3tiuJd9W48kJGohBferkPDsZkdxcab3uaQn7qLgrWiH8Vm0yXlQVaX6m5QQuQ8b2hUQtPZsCizJ_I9xs8/s320/DSC_1670.JPG" height="232" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<br />
<br />Mondi e Saporihttp://www.blogger.com/profile/17665991029478921751noreply@blogger.com3