tag:blogger.com,1999:blog-14988370302889925652024-02-07T21:03:46.803+01:00Mozzichi & Bocconiricette,ricami,cucito... insomma i miei hobbycristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-1498837030288992565.post-3914569767476190672020-12-06T23:29:00.000+01:002020-12-06T23:29:44.798+01:00Ossobuco e risotto alla milanese<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepQVP-mFeOc93hDskGCUwe-79C4wc2JM1A8T8wmFeVIqJPqa-Rx0JnltFRh8t6IdQ2tC5SV1rUqp26Goiae4JTd1cvKg9iN0cfmdz6FX_QUI-le0NRUBY3xTnKIhWO8C1EJvQbm2AFME/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="2048" data-original-width="1529" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepQVP-mFeOc93hDskGCUwe-79C4wc2JM1A8T8wmFeVIqJPqa-Rx0JnltFRh8t6IdQ2tC5SV1rUqp26Goiae4JTd1cvKg9iN0cfmdz6FX_QUI-le0NRUBY3xTnKIhWO8C1EJvQbm2AFME/s320/1.jpg" /></span></a></div><span style="font-family: arial;">Ieri ho visto nel banco della macelleria delle splendide fette di osso buco e non avendole mai cucinate, ne tanto meno mangiate, ho deciso di prenderle per provare questo piatto tipico della cucina milanese. Mi sono messa alla ricerca della ricetta nel web e l'ho trovata in vari blog e tutte si rifacevano alla ricetta tratta da "La scienza in cucina e l'Arte di mangiar bene" di Pellegrino Artusi del 1891, il libro più famoso sulla cucina italiana, che in merito a questa ricetta dice: <i><span><span style="background-color: white; box-sizing: inherit; color: #3f3f3f; font-size: 16px; font-weight: inherit;">"Questo è un piatto che bisogna lasciarlo fare ai Milanesi..." </span> </span></i></span><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY96NOHA3hjhQQsLgHSV2fau8gwdMZDEjQwEwpgFfQNLcRZjMARobNo_pgMQJ3Q1UP9R5maNwUoFTh-Pc5C1_ZKuEt2E6s4NllZ3Sa0vy4B_upB4NAlSBrdG8Vb0y6pc_uxYjR9_yFgBk/s300/Copertina+Artusi.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="300" data-original-width="202" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY96NOHA3hjhQQsLgHSV2fau8gwdMZDEjQwEwpgFfQNLcRZjMARobNo_pgMQJ3Q1UP9R5maNwUoFTh-Pc5C1_ZKuEt2E6s4NllZ3Sa0vy4B_upB4NAlSBrdG8Vb0y6pc_uxYjR9_yFgBk/w135-h200/Copertina+Artusi.jpg" width="135" /></a><br /></span></div><span style="font-family: arial;">Come da tradizione meneghina, ho preparato anche il risotto allo zafferano e li ho serviti insieme. E' stato un successo, una delizia! </span><div><span style="font-family: arial;">La ricetta prevede la cottura dell'ossobuco di vitello in umido con un buon brodo di carne ed infine si aggiunge la <i>gremolada </i>(il trito di prezzemolo aglio e scorza di limone) per esaltare il sapore. In genere si considera una fetta di osso buco a persona, e si accompagna con il risotto allo zafferano, noi eravamo in tre, quindi...</span><p></p><p><b><span style="font-family: arial;">Ingredienti per 3 persone:</span></b></p><ul style="text-align: left;"><li><span style="font-family: arial;">3 pezzi di ossobuco di vitello</span></li><li><span style="font-family: arial;">1/2 cipolla d'orata</span></li><li><span style="font-family: arial;">1 gambo di sedano</span></li><li><span style="font-family: arial;">2 cucchiai di olio</span></li><li><span style="font-family: arial;">40 gr burro</span></li><li><span style="font-family: arial;">1/2 bicchiere di vino bianco</span></li><li><span style="font-family: arial;">brodo di carne (utile sia per l'ossobuco che per il risotto allo zafferano)</span></li><li><span style="font-family: arial;">q.b. farina</span></li><li><span style="font-family: arial;">1/2 limone (scorza grattugiata)</span></li><li><span style="font-family: arial;">1 ciuffetto di prezzemolo</span></li><li><span style="font-family: arial;">1 pizzico di pepe</span></li><li><span style="font-family: arial;">1 spicchio di aglio (tritato)</span></li></ul><div><span style="font-family: arial;"><b>Preparazione</b><b>:</b></span></div><ul class="ingredienti" style="background-color: white; clear: left; list-style-type: none; margin: 0px; padding-left: 10px; text-align: left;"><li><span style="font-family: arial;">Preparare la carne tagliando in più punti la pelle che circonda l'ossobuco.</span></li><li><span style="font-family: arial;">Salare e infarinare la carne.</span></li><li><span style="font-family: arial;">In una padella fare imbiondire le fettine di cipolla, il sedano, la cipolla e la carota nell'olio e nel burro e fate rosolare la carne (5 min. per parte girando delicatamente), poi versare il vino fino a farlo evaporare. </span></li><li><span style="font-family: arial;">Aggiungere il brodo fino a coprire la carne e fate cuocere con il coperchio.</span></li><li><span style="font-family: arial;">Preparare la <i>gremolada</i> tritando l'aglio, il prezzemolo e la buccia del limone e a cottura ultimata cospargere le fette di carne.</span></li><li><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21EzEYK9Ipzj674mhwUsKhdMc263tVGCF79ibDQTISgNX3HmcL8zAhyphenhyphenUU-BPPzZeObUhwTC6iuVNEPVxd7K73E09bY_CLMeMUxYh_vZZuNNWSjE3j8YP9dJ8Kqh-BrmCTAUz4Ujpsw8Y/s2048/20201206_114836.jpg" imageanchor="1" style="clear: left; 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margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1151" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8s-DI0HwnvL3_JdE2WSPbgSSdBjkQxJumVYlGL6WNUpc4xcJD13DLFlSJENQ9QRwabBPCEfdMjX_jVxWz41vFlu-YIIGm2Rb0Z6xb-mTQKcoFZ8-JqXptkqsjmY32lx31n52aglDA5c/s320/2020-12-06+21.24.49.jpg" /></a></div><br /><span style="font-family: arial;"><br /></span><br /></li></ul></div>cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-80740414976827368142020-12-06T20:06:00.000+01:002020-12-06T20:06:12.187+01:00Natale a Crocette: L'albero di Natale <h3 style="text-align: center;"><span style="font-size: x-large;">Moderno, grafico e chic... </span></h3><h3 style="text-align: center;"><span style="font-size: x-large;">è l'albero di Natale a crocette</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vm3vc8w1RD8IztXZD-r0mSCGmU6JGGaBxVevTEu8azsX9o2xyylVxbJSKN_pyz7XVY-3RUVYqgo_APyS3h__BtznDUOueCtW0Q5ePHqphDEa98yWufUQCNNjeFbtccfjEXiTTshF-BQ/s1600/CIMG8028.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vm3vc8w1RD8IztXZD-r0mSCGmU6JGGaBxVevTEu8azsX9o2xyylVxbJSKN_pyz7XVY-3RUVYqgo_APyS3h__BtznDUOueCtW0Q5ePHqphDEa98yWufUQCNNjeFbtccfjEXiTTshF-BQ/s320/CIMG8028.jpg" width="240" /></a></div>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-16080060967450827922020-11-27T18:19:00.000+01:002020-11-27T18:19:06.090+01:00PIZZA ITALIANA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNRUqw_yf9zAmrTn_SIu9hUhe9i6s6m4fcIFaXD6z4CkQmdBYzMp32Ija81MC7jwTGk5uJJ6uXNmBnW-ylaLWqNJzoILBRlSMnxbXDNPo_njJU3a_OMj6xjYT16uMpBwkRpnmENt58r0/s1600/ananas+358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNRUqw_yf9zAmrTn_SIu9hUhe9i6s6m4fcIFaXD6z4CkQmdBYzMp32Ija81MC7jwTGk5uJJ6uXNmBnW-ylaLWqNJzoILBRlSMnxbXDNPo_njJU3a_OMj6xjYT16uMpBwkRpnmENt58r0/w400-h225/ananas+358.jpg" width="400" /></a></div><div><br /></div><b>Broccoletti e salsiccia + margherita + pomodoro cipolle e origano = la mia pizza bandiera d'Italia.</b><div>La pizza piace proprio a tutti, ed ognuno ha la sua preferita, con il suo condimento "speciale", che la rende particolare... e sì, perché le varianti possono essere infinite: bianche, al pomodoro, con verdure di ogni tipo, con gli affettati più stuzzicanti, con i formaggi più saporiti, con il pesce, i crostacei e per finire dolce, si, con la nutella e la granella di nocciole o con una spolverata di zucchero a velo... perché si sa' dulcis in fundo!</div><div>Io stavolta l'ho fatta così "tri-gusto", tricolore... come la bandiera italiana.</div><div><br /><div><b>Impasto per la pizza</b></div><div><i>Ingredienti:</i></div><div>300 gr farina "0"</div><div>300 gr farina manitoba</div><div>500 gr di acqua tiepida</div><div>1 panetto di lievito di birra fresco</div><div>1 pizzico di zucchero </div><div>15 gr di sale fino</div><div>1 cucchiaio di olio evo</div><div><br /></div><div><i>Preparazione:</i></div><div>Mescolare le due farine in una ciotola grande. Fate scioglier il lievito nell'acqua tiepida, unire lo zucchero e poi aggiungere l'acqua alla farina. Mescolare e aggiungere l'olio e il sale. Continuare a mescolare, fino ad ottenere un impasto morbido. Formare una palla e lasciare nella ciotola chiudendola con la pellicola. Fare lievitare in un luogo leggermente caldo, tipo nel forno appena intiepidito e con le luci accese. La lievitazione dovrà durare almeno tre ore, dopo di ché si deve dare una rimpastata e lasciare ancora un paio di ore a lievitare. Ora si potrà procedere a stendere la nostra pizza.</div><div>Spolveriamo la spianatoia con della farina e stendiamo l'impasto con il matterello, cercando di formare un rettangolo un po' più grande della teglia. Io ho il forno da 90 cm e la mia teglia per la pizza è di alluminio ed è poco meno di 9 cm, e con queste dosi faccio 2 pizze una grande ed una piccola (teglia classica per il forno da 60 cm).</div><div>Disporre sulla teglia la carta forno, così da non doverla ungere. Arrotolare l'impasto sul matterello e poi srotolarlo sulla teglia, rifilando i bordi se necessario. Condire a piacimento ed infornare in forno caldissimo. Per verificare la cottura controlliamo il fondo della pizza, alzando un angolo con una palettina di legno. Quando è dorato la pizza è cotta. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP9DvnYifSlWidPrVB0jSdv4zPl8GhpnhAv_uzRwmmlV0PEAqXWnwT4wfAIM5ZkQh2t55ZzoyPDPrfQ61cfUWYMc2yztx9Z_EgyPMm2oBV1o1ObQA67I7CfUvBfskJz4vm1aBv6fXkZE/s1600/ananas+362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP9DvnYifSlWidPrVB0jSdv4zPl8GhpnhAv_uzRwmmlV0PEAqXWnwT4wfAIM5ZkQh2t55ZzoyPDPrfQ61cfUWYMc2yztx9Z_EgyPMm2oBV1o1ObQA67I7CfUvBfskJz4vm1aBv6fXkZE/s320/ananas+362.jpg" width="320" /></a></div><br /></div><div><br /></div><div><br /><br /><p></p></div></div>cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-68350969759366533432019-02-26T13:53:00.001+01:002019-02-26T13:53:29.661+01:00Cicerchiata o Struffoli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAKjH-NWL76Bn9XZkpu623R1qJT6XSnkiuqU1iQlAzzglAg7fCTY4DqxsQ_9w7KHuJVE05I7LUKWtYFkXe9CoE8JBdOzRnd-S4FMtvVPNuNmkeZ_bvbu-UdLnSy1ZN4JIzxj5SArZXzU/s1600/20190212_095557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAKjH-NWL76Bn9XZkpu623R1qJT6XSnkiuqU1iQlAzzglAg7fCTY4DqxsQ_9w7KHuJVE05I7LUKWtYFkXe9CoE8JBdOzRnd-S4FMtvVPNuNmkeZ_bvbu-UdLnSy1ZN4JIzxj5SArZXzU/s400/20190212_095557.jpg" width="225" /></a></div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">Gli </span><b style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">struffoli</b><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;"> sono dei dolci </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">tipici</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;"> della gastronomia meridionale ed in particolare della cucina napoletana </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">del periodo natalizio.</span><br />
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">La <b>Cicerchiata</b>, invece, è il nome che questo dolce assume in Abruzzo e Molise e qui viene </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">fatto nel periodo di carnevale. I</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">l nome di "Cicerchiata" </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">ha origine medioevale</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;"> e deriverebbe dalla cicerchia</span><span style="color: #222222; font-family: sans-serif;"><span style="background-color: white; font-size: 21px;">, un legume simile ai piselli, ed infatti la forma del dolce è caratteristica con queste palline sfiziosissime.</span></span><br />
<span style="color: #222222; font-family: sans-serif;"><span style="background-color: white; font-size: 21px;">La ricetta è molto semplice e di facile preparazione.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zhR8GA4nfiCL0R7al0quWdOe2GyH1cg-Dk2ZYx4Lbbb03t0XUkS3C-cnrR0IVXJmf_957IWjvMtV-l0lNWh4ZGBy3-bazgvwXc5XPMnIQYk1FKxNc1POWMAfLK6OH8l_wKVXqKjb25g/s1600/20190212_095612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zhR8GA4nfiCL0R7al0quWdOe2GyH1cg-Dk2ZYx4Lbbb03t0XUkS3C-cnrR0IVXJmf_957IWjvMtV-l0lNWh4ZGBy3-bazgvwXc5XPMnIQYk1FKxNc1POWMAfLK6OH8l_wKVXqKjb25g/s400/20190212_095612.jpg" width="400" /></a></div>
<span style="color: #222222; font-family: sans-serif;"><span style="background-color: white; font-size: 21px;"><b>Ingredienti:</b></span></span><br />
<br />
<span style="color: #222222; font-family: sans-serif; font-size: 21px;">2 uova</span><div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">240 gr farina "00"</span></div>
<div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">3 cucchiai di zucchero</span></div>
<div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">1 cucchiaio di olio di girasole</span></div>
<div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">20 gr di burro fuso (tiepido)</span></div>
<div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">2 bicchierini di liquore all'anice</span></div>
<div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">1 pizzico di sale fino</span></div>
<div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">1 buccia d'arancia non trattata grattuggiata</span></div>
<div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">100 gr miele </span></div>
<div>
<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 21px;">confettini colorati per la decorazione</span><div>
<span style="color: #222222; font-family: sans-serif;"><span style="font-size: 21px;"><b>Procedimento:</b></span></span></div>
<div>
<span style="color: #222222; font-family: sans-serif;"><span style="font-size: 21px;">Sulla spianatoia fare la fontana con la farina e lo zucchero, mettere al centro le uova,il burro tiepido, l'olio, il liquore, il pizzico di sale e la buccia d'arancia. Mescolare e impastare fino ad ottenere una pallina.</span></span></div>
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<span style="color: #222222; font-family: sans-serif;"><span style="font-size: 21px;">A questo punto stendere l'impasto con il matterello per uno spessore di 1cm circa, tagliare a striscioline di 1 cm di larghezza e arrotondarle affinché diventino dei filoncini. Tagliare come gli gnocchetti, dando una lunghezza di 1 cm, al fine di ottenere le palline di pasta.</span></span></div>
<div>
<span style="color: #222222; font-family: sans-serif;"><span style="font-size: 21px;">Friggere in olio di semi bollente un po' alla volta, scolarle su carta assorbente e versarle in una ciotola.</span></span></div>
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<span style="color: #222222; font-family: sans-serif;"><span style="font-size: 21px;">Versare sul dolce il miele che avremo fatto sciogliere con il microonde o con un pentolino a fuoco lento, mescolare delicatamente, affinché tutte le palline di pasta saranno avvolte dal miele e decorare con i confettini di zucchero colorati (diavulilli).</span></span></div>
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<span style="color: #222222; font-family: sans-serif;"><span style="font-size: 21px;">Volendo, dopo aver mescolato le palline di pasta con il miele, si può versare il dolce su un piatto piano e dare al dolce la forma di una ciambella, per poi sempre guarnire con i confettini colorati.</span></span></div>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-60273042885094669102017-12-13T20:15:00.000+01:002017-12-13T20:15:07.078+01:00Dolcetti alla pasta di mandorle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKifmugR_jtBlBdt8fAvEIh-CehyphenhyphenSEKkzm8Vj1U7mUBdITZbGa2aXgBGzdmzblWh84hGHVPU43VjXqOi3vvN0G65vjpxBsXviytPUaJAUH33_Ks9TDnyTofU-SKaZD7S5qDm96yHYqubg/s1600/20170101_124859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKifmugR_jtBlBdt8fAvEIh-CehyphenhyphenSEKkzm8Vj1U7mUBdITZbGa2aXgBGzdmzblWh84hGHVPU43VjXqOi3vvN0G65vjpxBsXviytPUaJAUH33_Ks9TDnyTofU-SKaZD7S5qDm96yHYqubg/s400/20170101_124859.jpg" width="400" /></a></div>
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Lo scorso Natale una mia amica mi ha portato questi fantastici dolcetti tipici siciliani, le sono stata molto grata, perché io adoro le mandorle. Ovviamente le ho chiesto la ricetta ed eccola qui! </div>
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Ora li ho rifatti con piccole varianti nella ricetta e sono veramente ottimi.</div>
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<b>Ingredienti :</b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li style="text-align: left;">1 kg di Mandorle pelate</li>
<li style="text-align: left;">700 gr di zucchero (io 800gr)</li>
<li style="text-align: left;">3 uova solo albumi (io 4)</li>
<li style="text-align: left;">un pizzico di buccia grattuggiata di arancia o un paio di gocce di essenza alla mandorla</li>
<li style="text-align: left;">ciliegine candite, chicchi di caffè o mandorle intere</li>
</ul>
<b>Preparazione:</b><br />
<div>
Immergere le mandorle in acqua bollente per qualche minuto (2), poi ancora calde, si pelano facilmente. Tritarle con lo zucchero, aggiungere gli albumi e le bucce grattugiate degli agrumi.</div>
<div>
Con una sac a poche e punta larga, disporre l'impasto a ciuffetti sulla teglia ricoperta da carta forno, lasciare asciugare i pasticcini per qualche ora, almeno 5/6 ore, meglio tutta la notte, decorare il pasticcino con le ciliegine candite ( io ne metto metà) o con un chicco di caffè.</div>
<div>
Infornare a 180° per 10-15 min. Fare raffreddare completamente prima di staccarle, altrimenti si sbriciolano.</div>
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</div>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-22124975075793817862017-01-01T18:02:00.000+01:002017-01-01T18:02:00.538+01:00Buon Natale e Buon 2017<div class="separator" style="clear: both; text-align: center;">
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<br />cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-45113332522096986792017-01-01T17:58:00.001+01:002017-01-01T17:58:07.507+01:00Mostaccioli.. peperati <div class="separator" style="clear: both; text-align: center;">
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<div class="" style="clear: both; text-align: center;">
Tutte le volte che vado a San Severo, in Puglia, compro i peperati che sono dei dolci tipici di questo paese e che vengono preparati soprattutto per la ricorrenza dei defunti. A noi però piacciono talmente tanto che mia zia Antonietta, ce li prepara quando sa di poterceli mandare.</div>
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In occasione del Natale ho voluto prepararli io e mi sono fatta dare la sua ricetta. Il risultato è stato entusiasmante, degli ottimi dolcetti che ho realizzato in un formato decisamente mini, rispetto a quelli che normalmente si vendono, che trovo troppo grandi e generalmente a forma di ciambella.</div>
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Ingredienti:</div>
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</div>
<ul>
<li>500 gr di farina "00"</li>
<li>200 gr di zucchero</li>
<li>100 gr di cacao amaro</li>
<li>100 gr cioccolato fondente a scaglie (io + 50gr di torrone di cioccolato fondente alle nocciole)</li>
<li>1 uovo intero</li>
<li>1 bustina di lievito per dolci</li>
<li>1 tazzina di olio evo</li>
<li>3 tazzine di mosto cotto (io + altre 3 tazzine)</li>
<li>1/2 bicchiere di latte</li>
<li>100 gr mandorle tritate grossolanamente</li>
<li>1 piz.co di chiodi di garofano in polvere</li>
<li>1 piz.co di cannella in polvere</li>
<li>1 piz.co di vanillina</li>
<li>buccia d'arancia grattuggiata</li>
</ul>
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Preparazione:</div>
<div>
Mescolare gli ingredienti, sulla spianatoia, fino ad ottenere un'impasto morbido ma non troppo appiccicoso. Tagliate dei pezzi d'impasto e realizzate dei serpentoni che appiattirete legermente con il mattarello, fino ad uno spessore di 1 cm circa. Tagliate dei rombi 7x4 cm e disponete su di una teglia con carta forno e infornare a 170° per 10/15 min max.</div>
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Sembreranno ancora crudi, ma basterà farli raffreddare per avere la giusta consistenza.. morbidi che si sciolgono in bocca!</div>
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<br />cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-48769275379551309992016-07-10T23:43:00.001+02:002016-07-10T23:43:56.204+02:00Pomodori con il riso<br />
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<span id="goog_78487548"></span>Piatto tipicamente estivo, i pomodori con il riso sono ideali per una cena semplice e gustosissima.</div>
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Questi sono dei grandi pomodori ripieni di riso e poi cotti al forno, magari con delle patate.</div>
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Ingredienti: </div>
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Pomodori da riso (1 a persona)</div>
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Riso (possibilmente quello che non scuoce) 1 o 2 cucchiai a pomodoro (questa quantità può variare in funzione della grandezza del pomodoro)</div>
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Olio evo qb</div>
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Basilico qualche foglia</div>
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Origano </div>
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1 spicchio piccolo d'aglio tritato </div>
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Patate (1 a persona, anche queste in funzione della loro grandezza)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMakCag3L8Gfgm3WWXlSn43cJjN7EYgWREwjPwtqbHlN4TCPFYjg9e30o_1-jR2iuCSvjuzoIiQiKqS5HxhQrXQxm_Kkyj2uLkSpu-hLk-5ARX0YDC8Yv57mjE_Q-p73ewBTbodHvX5M8/s1600/1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMakCag3L8Gfgm3WWXlSn43cJjN7EYgWREwjPwtqbHlN4TCPFYjg9e30o_1-jR2iuCSvjuzoIiQiKqS5HxhQrXQxm_Kkyj2uLkSpu-hLk-5ARX0YDC8Yv57mjE_Q-p73ewBTbodHvX5M8/s200/1a.jpg" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kJ8A48s5sYiyOrZRM71YXzkX6blw5pKl0GLj3aoN9H5xR5q1N9owbWP9BLukOw0z_8u0EG3FGlDvmf2mA-kuTzJfBkGI08Ps9MP1NihTE8tNhDUQPtfNHR8U2wlRmlzFfxWo6sYzDPA/s1600/4c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kJ8A48s5sYiyOrZRM71YXzkX6blw5pKl0GLj3aoN9H5xR5q1N9owbWP9BLukOw0z_8u0EG3FGlDvmf2mA-kuTzJfBkGI08Ps9MP1NihTE8tNhDUQPtfNHR8U2wlRmlzFfxWo6sYzDPA/s200/4c.jpg" width="148" /></a></div>
Preparazione:<br />
Laviamo i pomodori e tagliamo orizzontalmente la parte superiore, che costituirà il cappello del pomodoro ripieno. Scaviamo delicatamente, con un cucchiaino la polpa del pomodoro, facendo attenzione a non forare la superficie esterna e la mettiamo in una ciotola.<br />
Mettiamo un po' di sale all'interno del pomodoro scavato e lo poniamo a testa in giù, su un piatto, per insaporire i pomodori e fargli perdere un po' della loro acqua. Nel frattempo facciamo a pezzi piccoli la polpa, possiamo anche frullarla con il mini pimer , e la condiamo con l'olio evo, il sale, l'origano, il basilico e lo spicchietto d'aglio.<br />
Questo sugo ci servirà per condire il riso e può essere usato crudo, anche se, ultimamente ho visto che è meglio cuocerlo un po', affinchè si addensi, in modo che il riso si mantenga più al dente.<br />
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A questo punto, lasciamo che il riso si insaporisca nel sugo e nel frattempo sbucciamo le patate, le tagliamo a pezzi e le condiamo, con olio e sale. Riempiamo i pomodori con il riso condito, circa uno o due cucchiai di riso ciascuno, considerate che il riso cuocendo aumenta di volume, quindi bisogna fare attenzione a non riempirli troppo, altrimenti si spaccano. Ricollochiamo la cupoletta sulla sommità del pomodoro e disponiamoli in una teglia, nella quale tra l'uno e l'altro, metteremo anche le patate.<br />
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La temperatura per il forno è di 200° tempo di cottura sarà quello delle patate, all'incirca un'oretta.</div>
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<br />cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-30336953235246485682016-02-03T01:04:00.000+01:002016-02-03T01:04:13.364+01:00Nevole o Cartellate con miele o mostocotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7j1JRMdVA3bMhcd7nvLk_JjRz3uxJDiICQEvm4bHru_A_xz8jfK9UV5KQD0l2spzZu6Gp_DVjO_Pc3Ekg4HgdhhCc82nO6o-dMNOdbWaNbAFVuH63kwbPfR7iwOBXKX74L52Nt8eBuPk/s1600/20160125_223216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7j1JRMdVA3bMhcd7nvLk_JjRz3uxJDiICQEvm4bHru_A_xz8jfK9UV5KQD0l2spzZu6Gp_DVjO_Pc3Ekg4HgdhhCc82nO6o-dMNOdbWaNbAFVuH63kwbPfR7iwOBXKX74L52Nt8eBuPk/s400/20160125_223216.jpg" width="400" /></a></div>
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Le Nevole sono dolci Pugliesi, ed in particolare questa ricetta, che mi ha dato mia zia Antonietta, viene da San Severo, dove le abbiamo gustate a Capodanno. </div>
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<b>Ingredienti (per 70 pz piccoli):</b></div>
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1 kg Farina 00</div>
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3 Uova intere</div>
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200 gr Olio evo</div>
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3 cucchiai di zucchero</div>
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1/2 bicchiere di vino o spumante (volendo si può usare un liquore a piacere)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD3KAEYLPycXzplWhZsUJzMaKNVjULhYYDQsSeOYvs8RoMo8MGX7EMAhh5G9Ylc6U9gIOj9GsPZNFV-SmiqsjyKFoQT3PpMZafYuooNpAiTLphUEVD9lP9w6TTaOpWWdDbigzU2ee4qw/s1600/20160125_223139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD3KAEYLPycXzplWhZsUJzMaKNVjULhYYDQsSeOYvs8RoMo8MGX7EMAhh5G9Ylc6U9gIOj9GsPZNFV-SmiqsjyKFoQT3PpMZafYuooNpAiTLphUEVD9lP9w6TTaOpWWdDbigzU2ee4qw/s320/20160125_223139.jpg" width="320" /></a></div>
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<b>Preparazione:</b></div>
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Formare sulla spianatoia una fontana, con la farina, zucchero e al centro le uova, l'olio e il vino Impastare fino a che l'impasto non sarà compatto ed elastico. Dividere in porzioni che verranno poi stese a sfoglia sottile con la macchinetta. Tagliare con la rotella dentata delle strisce larghe 2 cm circa, e fare ogni 2 cm circa un pizzico che unisca i due lembi della striscia di pasta, e man mano arrotolare la striscia, continuando a pizzicare per bloccare la rosellina.</div>
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Friggere le roselline in olio di arachidi ben caldo, e porle ad asciugare su carta assorbente.</div>
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Infine colare sulla superficie un'abbondante quantità di mostocotto o di miele liquido, volendo possiamo cospargerle anche con della granella di mandorle.</div>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-27906437404453376922016-02-03T00:31:00.000+01:002016-02-03T00:31:01.325+01:00Scorze d'arancia al cioccolato<div class="separator" style="clear: both; text-align: center;">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD05cv-Gi3Re5x6opDI5P8gBj6NaqaiZ9Fn7bHq7Cd7aUTs3zPriCCluZnrctNlUAsTvaLL-coy2CIF2Dus8Xp7ezkdWNWT-J6zmSO7NAy14TFPH3m9U8e-OiLdCgEShahR0v0ykDPMo/s1600/20160110_191956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD05cv-Gi3Re5x6opDI5P8gBj6NaqaiZ9Fn7bHq7Cd7aUTs3zPriCCluZnrctNlUAsTvaLL-coy2CIF2Dus8Xp7ezkdWNWT-J6zmSO7NAy14TFPH3m9U8e-OiLdCgEShahR0v0ykDPMo/s400/20160110_191956.jpg" width="400" /></a></div>
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Le bucce d'arancia candite e ricoperte di cioccolata sono una delizia e sfiziosissime come dolcetto per le feste Natalizie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXhg55RCRZp2W2ZKgVKFbIafqEwQbNeYu1-ZVjOHev5avoPG3jftBYluqH5CAr22Ns7tiTrpELvr5spL7Bac-EmSlR-zGV7Ge_DQ4cQBOmjSUBeZbZyxT-EhRLUsDS6zvJAjU8xtFveQ/s1600/Scorzette-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXhg55RCRZp2W2ZKgVKFbIafqEwQbNeYu1-ZVjOHev5avoPG3jftBYluqH5CAr22Ns7tiTrpELvr5spL7Bac-EmSlR-zGV7Ge_DQ4cQBOmjSUBeZbZyxT-EhRLUsDS6zvJAjU8xtFveQ/s320/Scorzette-.jpg" width="320" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredienti:</span></b></div>
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<span style="font-family: Verdana, sans-serif;">4 Scorze di arance non trattate e comunque ben lavate</span></div>
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<span style="font-family: Verdana, sans-serif;">300 gr Zucchero</span></div>
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<span style="font-family: Verdana, sans-serif;">200 gr Acqua</span></div>
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<span style="font-family: Verdana, sans-serif;">Q.b Cioccolato fondente</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1WEfOVBmY28iWrGCQnD-FPINqKcDLj4uKTBl0xDoh-ZjPrsrsdbzS-cf-jrRCme-t8oHtJJnVeMvCK2kDM3fPvs-KBz_rnE8w9F1tM1IY4ZOfPxpyOueYutMewyOsOdMGRIoM0Nssyw/s1600/20160110_192056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1WEfOVBmY28iWrGCQnD-FPINqKcDLj4uKTBl0xDoh-ZjPrsrsdbzS-cf-jrRCme-t8oHtJJnVeMvCK2kDM3fPvs-KBz_rnE8w9F1tM1IY4ZOfPxpyOueYutMewyOsOdMGRIoM0Nssyw/s320/20160110_192056.jpg" width="320" /></a></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #3a3a3a; font-family: Verdana, sans-serif; line-height: 115%;">Tagliare le scorze delle
arance a strisce larghe circa 1 cm e metterle a bagno nell'acqua fredda, per una giornata, cambiando l'acqua spesso. Farle asciugare, </span><span style="background-color: white; color: #3a3a3a; font-family: Verdana, sans-serif; line-height: 18.4px;">per 24 ore, </span><span style="background-color: white; color: #3a3a3a; font-family: Verdana, sans-serif; line-height: 115%;">ponendole su un canovaccio. </span></div>
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<span style="color: #3a3a3a; font-family: Verdana, sans-serif; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Pesare le bucce d'arancia e metterle in un pentolino con la stessa quantità d'acqua e la stessa quantità di zucchero. Lasciare cuocere, le scorze nello sciroppo, mescolando spesso, fino a che lo sciroppo non si sarà asciugato, quasi completamente.</span><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">A questo punto, mettere le scorze di arancia candite ad
asciugare su un foglio di alluminio e successivamente immergerle, una alla volta, nel cioccolato sciolto a bagnomaria.</span></span></div>
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<span style="color: #3a3a3a; font-family: Verdana, sans-serif; line-height: 115%;">Fare asciugare le scorze d'arancia sul foglio di alluminio e servire solo quando saranno completamente asciutte.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1FmC3xGExTfEKQ7xeD7jlopPYh0wr4C3XElYVL7FTdFmDA-yxD3bJAccZ6t2r6h2THtD5luObE-4B_iQRWO5JY3rVvuWqUNDAPL-q2co6G6Ob3T2r53vkPr9i6tcte543IJKGqhXut0/s1600/20160110_191932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1FmC3xGExTfEKQ7xeD7jlopPYh0wr4C3XElYVL7FTdFmDA-yxD3bJAccZ6t2r6h2THtD5luObE-4B_iQRWO5JY3rVvuWqUNDAPL-q2co6G6Ob3T2r53vkPr9i6tcte543IJKGqhXut0/s320/20160110_191932.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NZZ1FA2RHhpUPaZcT2Gxixf57_3b2uvF3mz67W9zfY8XV4GdccNXEZARvuJ01sOxiEJCd3vt25vpwRVuuCyEykZyFmKb-5892WeB4q3swxfVJATbj2U1bqA5yCcXhTGZ2eje7SkrhM0/s1600/1196-arancia-candiata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NZZ1FA2RHhpUPaZcT2Gxixf57_3b2uvF3mz67W9zfY8XV4GdccNXEZARvuJ01sOxiEJCd3vt25vpwRVuuCyEykZyFmKb-5892WeB4q3swxfVJATbj2U1bqA5yCcXhTGZ2eje7SkrhM0/s200/1196-arancia-candiata.jpg" width="160" /></a></div>
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<br />cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-73514330079029052832016-02-02T23:34:00.001+01:002016-02-02T23:34:31.350+01:00Buccellati o Cucceddati<div class="separator" style="clear: both; text-align: center;">
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiy604R43jR4Gyyt2WTfT-6aoEK_OWY7a61sRmZDqN4jxO1WIk8Iv0pFZ14UpSO-4Pz0SbOwurHxjjSfBR9Ij4qW2B81YM-ngllkQOB4xleNHvFDUsb0mO8kDni_OLtclCfXje50IGeY/s1600/20151110_115752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiy604R43jR4Gyyt2WTfT-6aoEK_OWY7a61sRmZDqN4jxO1WIk8Iv0pFZ14UpSO-4Pz0SbOwurHxjjSfBR9Ij4qW2B81YM-ngllkQOB4xleNHvFDUsb0mO8kDni_OLtclCfXje50IGeY/s400/20151110_115752.jpg" width="400" /></a></div>
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Questi sono golosissimi dolci che si preparano a Natale in Sicilia. Un guscio di pasta frolla con un ripieno di fichi secchi, miele, mandorle, cioccolato e...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4w9ZkF40k2U9X5VNPwHgLOgPmlQeCGltIjt254UL5obbKFSMCcXjXEq2dbeR89se1Vu2BjC1UhFpH9A_4HcL274b4Z-pTMhytlsgkSLqjjNFJWZji9LKWbvcB7s2zNIN08J2Y8UjMJQ/s1600/20151116_210551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4w9ZkF40k2U9X5VNPwHgLOgPmlQeCGltIjt254UL5obbKFSMCcXjXEq2dbeR89se1Vu2BjC1UhFpH9A_4HcL274b4Z-pTMhytlsgkSLqjjNFJWZji9LKWbvcB7s2zNIN08J2Y8UjMJQ/s320/20151116_210551.jpg" width="320" /></a></div>
<b>Igredienti pasta: </b><br />
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500 gr Farina 00</div>
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250 gr Zucchero</div>
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250 gr Burro</div>
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30 gr Amido di mais</div>
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4 Uova (2 intere e 2 tuorli)</div>
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1/2 Bicchiere di latte</div>
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1 Bustina lievito per dolci</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSycw8fFkkNqfnmYRJKS-M853CVwCMq33asn2_77RJgKOtviGm_OYhJ5s8A-lKjZ7bh-txpRO-NI-LgVc3Dw88-wHPASSFChjp9eDOB61lSTStmGY_E1yY_qN569K2JGjvuG4ccWVeWrs/s1600/20151116_210608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSycw8fFkkNqfnmYRJKS-M853CVwCMq33asn2_77RJgKOtviGm_OYhJ5s8A-lKjZ7bh-txpRO-NI-LgVc3Dw88-wHPASSFChjp9eDOB61lSTStmGY_E1yY_qN569K2JGjvuG4ccWVeWrs/s320/20151116_210608.jpg" width="320" /></a></div>
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<b>Ingredienti ripieno:</b></div>
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250 gr Mandorle tostate</div>
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100 gr Nocciole</div>
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300 gr Fichi secchi (io un barattolo di fichi secchi con rum e miele)</div>
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100 gr di Uva passa</div>
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100 gr Cioccolato fondente (io torrone alle nocciole)</div>
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1 Arancia scorza</div>
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50 gr di Cacao amaro</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBGdQ9YW8VCu5yi_Pts1RadCf-Gl84sSPdX33ktPBaxGQCe0anj9n-676QamKvcrC0FSwvby3Xpjuov1-g5sl0qCMOZRyw1Ecld-M-gZ17whkm5boPYOmIN747fjq57rP2XKRXJZRINk/s1600/20151112_233300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBGdQ9YW8VCu5yi_Pts1RadCf-Gl84sSPdX33ktPBaxGQCe0anj9n-676QamKvcrC0FSwvby3Xpjuov1-g5sl0qCMOZRyw1Ecld-M-gZ17whkm5boPYOmIN747fjq57rP2XKRXJZRINk/s320/20151112_233300.jpg" width="320" /></a></div>
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<b>Preparazione</b><b>:</b></div>
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Fare sulla spianatoia la fontana con la farina, l'amido di mais, lo zucchero, il lievito e al centro le uova, il burro ammorbidito. Impastare fino ad ottenere un'impasto liscio ed elastico e fate riposare in frigo per mezz'ora. Nel frattempo tritate le mandorle, le nocciole, il cioccolato e la buccia d'arancia. Ridurre in pezzi piccoli i fichi secchi, mescolare negli ingredienti anche l'uva passa, il cacao e il miele. Stendere la pasta con il matterello e ritagliare dei rettangoli, sui quali porre al centro un cucchiaio di ripieno e poi richiudere il fagottino. Incidere in superficie. Disporre su una teglia imburrata e cuocere in forno caldo a 180° per circa 20 min. Fateli raffreddarli e spolverizzarli con lo zucchero a velo.</div>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-63279470127996905252015-09-02T18:52:00.001+02:002015-09-02T18:53:28.939+02:00Coccarda con pigne e fiori a punto croce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8rWu0q8T_Cf1bpaRx4pl8I3ElSsXZsbvclqEh5bF9olCNXh4EqGEAXJjC8N754UJzumhrlQFeN986yoTiAq59FCzMk9paR5bViMV6Zc3Utg0o9Vb1qx6t0S1nK3FoM09PZaJFlMY16uQ/s1600/cocc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8rWu0q8T_Cf1bpaRx4pl8I3ElSsXZsbvclqEh5bF9olCNXh4EqGEAXJjC8N754UJzumhrlQFeN986yoTiAq59FCzMk9paR5bViMV6Zc3Utg0o9Vb1qx6t0S1nK3FoM09PZaJFlMY16uQ/s400/cocc1.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCXK0do6U2hcPVIVargBjw2UuiazE9dqqzPd6V90QPT4_5FN-l8gMCSePA7zB4EWPjqbcKYtGZnpeNFt0fOHFevZ_DROHShJb5udvzfW8MG4dhd8P7xaAW0_QxnPox6GgL69EXcbRy_s/s1600/cocca2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCXK0do6U2hcPVIVargBjw2UuiazE9dqqzPd6V90QPT4_5FN-l8gMCSePA7zB4EWPjqbcKYtGZnpeNFt0fOHFevZ_DROHShJb5udvzfW8MG4dhd8P7xaAW0_QxnPox6GgL69EXcbRy_s/s400/cocca2.jpg" width="225" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZJ9u_ggGyCsPV0o_XylmB9LBbK_P4v2SKc8s2ktHSNYxRqUQd4GZvRwagOTt_wr47wMKhxARN2hD3Ht8x87mwU-mJnHHhITBOIaB6srb-c7fm5y1BvrDwmksJdRHACWRzew4sfjQBv4/s1600/cocca4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZJ9u_ggGyCsPV0o_XylmB9LBbK_P4v2SKc8s2ktHSNYxRqUQd4GZvRwagOTt_wr47wMKhxARN2hD3Ht8x87mwU-mJnHHhITBOIaB6srb-c7fm5y1BvrDwmksJdRHACWRzew4sfjQBv4/s640/cocca4.jpg" width="360" /></a></div>
<br />cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-2927429068963672142015-09-02T18:42:00.000+02:002015-09-02T18:42:56.880+02:00Cuore di Carta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdGrqwymfLPMKKlZ0mUiv6erEgoJt5eRSL1c61_jUhiBDygtwOTEuGgZa0zs0jSU5QMea4HyweG3hT-ZDSKed8ybBHUnMbcWwdHHHP6W7bpb_hjT-Ps8dhr00KwRC9RKjTZfWhZBzwB4/s1600/heart2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdGrqwymfLPMKKlZ0mUiv6erEgoJt5eRSL1c61_jUhiBDygtwOTEuGgZa0zs0jSU5QMea4HyweG3hT-ZDSKed8ybBHUnMbcWwdHHHP6W7bpb_hjT-Ps8dhr00KwRC9RKjTZfWhZBzwB4/s640/heart2.jpg" width="360" /></a></div>
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<em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">"..Sai, Dan, vorrei che anche il mio cuore fosse di carta per metterlo tra le pagine del libro e farlo arrivare fino a te. Così potresti leggere cosa c’è scritto sopra, perché io non sono capace di dirtelo. "</em></div>
<div style="background: rgb(255, 255, 255); border: 0px; color: #7a7a7a; font-family: Georgia, Times, serif; font-size: 14px; line-height: 21px; margin-bottom: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Elisa Puricelli Guerra, </strong><a href="https://biblioragazziletture.wordpress.com/2012/08/06/cuori-di-carta/" target="_blank">Cuori di carta</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqHo4ONtetgXJdXcRdhGcrZx6rxdedmJJfu2F-v2mINiwWdiZsHnkpRv_53-dKs3ziRxgUl_8To90TW2p6rjz1z0GvpenwxV4cn6iiVDahnGWFMYSyDBnT2aJniiNfpk-u8o2R7mAd14/s1600/heart6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqHo4ONtetgXJdXcRdhGcrZx6rxdedmJJfu2F-v2mINiwWdiZsHnkpRv_53-dKs3ziRxgUl_8To90TW2p6rjz1z0GvpenwxV4cn6iiVDahnGWFMYSyDBnT2aJniiNfpk-u8o2R7mAd14/s320/heart6.jpg" width="256" /></a></div>
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L'intreccio è una tecnica molto semplice ed economica per realizzare dei bellissimi oggetti e regali, all'insegna del riciclo creativo.</div>
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Il mio cuore di carta è fatto con delle cannucce di carta, realizzate arrotolando intorno ad un bastoncino da spiedino delle strisce ritagliate da un quotidiano.</div>
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Dopo averne realizzate un bel po' possiamo iniziare ad inserirle una dentro l'altra, mano a mano che le intrecciamo intorno ad un cuore, ma si può dare qualsiasi forma, fatto in fil di ferro.</div>
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Ci possiamo aiutare con delle mollette, per tenere ferme le cannucce di carta, mentre intrecciamo.<br />
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Raggiunta la quantità di intrecci che più ci piace, che ci consenta cioè di coprire abbastanza la nostra formina di base. Infiliamo l'estremità dell'ultima cannuccia nella prima, aiutandoci con la colla stick per sigillare bene.<br />
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Decoriamo la composizione come più ci piace, io consiglio di "<b>riutilizzare</b>".. in casa, si sa, abbiamo tutti, sicuramente, fiori nastri ecc. di qualche vecchia bomboniera.<br />
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<br />cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-47223853137031950152015-09-02T16:59:00.001+02:002015-09-02T16:59:32.375+02:00Ciambellone variegato con nocciole<div class="separator" style="clear: both; text-align: center;">
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<br />
Il ciambellone classico nella sua semplicità è una delizia, ma così ha qualcosa in più, oltre ad essere bello da vedere.<br />
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<h4 style="clear: both; text-align: left;">
<b>Ingredienti:</b></h4>
<div>
<ul>
<li>6 uova</li>
<li>400 gr zucchero</li>
<li>300 gr farina </li>
<li>100 gr cacao amaro</li>
<li>1/2 bicchiere di olio di semi</li>
<li>100 gr di nocciole tostate</li>
<li>1 bicchiere di latte tiepido</li>
<li>1 bustina di lievito </li>
</ul>
<div>
<b>Preparazione:</b></div>
</div>
<div>
Sbattere le uova con lo zucchero, non c'è bisogno di separare i tuorli dagli albumi. Aggiungere la farina setacciata, un po' per volta, poi l'olio ed infine il latte nel quale mescoleremo il lievito.</div>
<div>
Prendere una parte del composto e versarlo in un'altra ciotola nella quale aggiungeremo il cacao e mescoliamo bene. Aggiungiamo una parte delle nocciole nei due composti lasciandone un po' per decorare la superficie. </div>
<div>
Mettere in forno già caldo a 180° per 40 min. </div>
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<br />cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-50345347015698509232015-09-02T15:51:00.000+02:002015-09-02T15:51:21.188+02:00Biscotti con cereali e cacao<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQ7atHF13quCM47QbY_sCLi-87OrDzSFv3j-yiVj6H9U10M9p-o10zyDIRSp3CCWvqwmhGpzbxFtvTfgUNdU3DJ7w36s4SVJLVJLOgVHD6f_fCbzME2Tejdi8oEbxzN7tAptJEpLgjHo/s1600/bisc7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQ7atHF13quCM47QbY_sCLi-87OrDzSFv3j-yiVj6H9U10M9p-o10zyDIRSp3CCWvqwmhGpzbxFtvTfgUNdU3DJ7w36s4SVJLVJLOgVHD6f_fCbzME2Tejdi8oEbxzN7tAptJEpLgjHo/s320/bisc7.jpg" width="180" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.6em;">Questi ottimi biscotti, con cereali e cacao, nascono dalla mia esigenza di consumare anche i cereali sbriciolati che "avanzano". Il punto è che Diana, mia figlia,</span><span style="line-height: 1.6em;"> a colazione,</span><span style="line-height: 1.6em;"> mangia solo latte con cereali integrali, ma questi devono essere</span><span style="line-height: 1.6em;"> integri </span><span style="line-height: 1.6em;">perché tutti quelli sbriciolati li lascia nella confezione e non li mangia più. Quindi li conservo in un barattolo di vetro e quando raggiungono una quantità sufficiente preparo i biscotti.</span></span></div>
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<b> <span style="font-family: inherit; font-style: inherit; line-height: 1.6em; text-align: center;">Ingredienti:</span></b></div>
<ul style="background-color: white; border: 0px; color: #333333; line-height: 10px; list-style: square outside; margin: 0px; outline: 0px; padding: 0px 0px 1em 3em; vertical-align: baseline;">
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; line-height: 1.4em; list-style: square outside; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">150 gr di farina</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; line-height: 1.4em; list-style: square outside; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">120 gr di zucchero</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; line-height: 1.4em; list-style: square outside; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">2 uova</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; line-height: 1.4em; list-style: square outside; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">120 gr di burro</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; line-height: 1.4em; list-style: square outside; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 bustina di lievito</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; line-height: 1.4em; list-style: square outside; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">150 gr di corn flakes</span></li>
</ul>
<span style="background-color: white; color: #333333; font-style: inherit; font-weight: 700; line-height: 1.6em; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Decorazione:</span></span><br />
<ul style="background-color: white; border: 0px; list-style: square outside; margin: 0px; outline: 0px; padding: 0px 0px 1em 3em; vertical-align: baseline;">
<li><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 35.8400001525879px;">300 gr di corn flakes</span></span></li>
</ul>
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<span style="border: 0px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: 700; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-style: inherit; line-height: 1.4em;">Montiamo le uova con lo zucchero fino ad ottenere un composto spumoso. A</span><span style="font-style: inherit; line-height: 1.4em;">ggiungiamo il burro a tocchetti, la farina e i corn flakes e amalgamiamo il composto. A questo punto uniamo il lievito e mettiamo in frigo per 10 min. </span></span><br />
<span style="font-style: inherit; line-height: 1.4em;"><span style="font-family: Georgia, Times New Roman, serif;">A parte, in una ciotola, mettiamo i corn flakes che serviranno per la decorazione. </span></span><br />
<span style="font-style: inherit; line-height: 1.4em;"><span style="font-family: Georgia, Times New Roman, serif;">Con un cucchiaio prendiamo l'impasto e lo facciamo rotolare nei corn flakes, in modo che questi aderiscano bene tutt'intorno alla pallina, che disporremo su una teglia rivestita da carta forno distanziandole opportunamente e schiacciandole un pò con le mani per appiattirle.</span></span><br />
<span style="font-style: inherit; line-height: 1.4em;"><span style="font-family: Georgia, Times New Roman, serif;">A questo punto possiamo infornare a 160° per 20 min circa, non di più perchè raffreddandosi i biscotti tendono ad indurire.</span></span></div>
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</ol>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-72143340507799543502015-05-29T17:16:00.000+02:002015-05-29T17:47:18.307+02:00Crema pasticcera<b>La crema pasticcera viene molto usata per farcire e non solo. Questa è una ricetta facile e veloce, grazie al latte preriscaldato.</b><br />
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<b><span style="background-color: white; color: #45818e;">IGREDIENTI:</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li style="text-align: left;"><b>3 tuorli d'uovo</b></li>
<li style="text-align: left;"><b>1/2 litro di latte</b></li>
<li style="text-align: left;"><b>3 cucchiai di farina </b></li>
<li style="text-align: left;"><b>3 cucchiai colmi di zucchero</b></li>
<li style="text-align: left;"><b>buccia di limone o vaniglia</b></li>
</ul>
<div style="text-align: left;">
<b><span style="color: #45818e;">PREPARAZIONE:</span></b></div>
<div style="text-align: left;">
<b>Sbattere i tuorli d'uovo con lo zucchero, fino a che non diventino gonfi e spumosi.</b></div>
<div style="text-align: left;">
<b>Aggiungere la farina, diluire con il latte caldo il composto e passarlo con un passino </b><b>affinchè non si formino dei grumi.</b></div>
<div style="text-align: left;">
<b>Poniamo il composto in un recipiente con la scorza di limone e completiamo la cottura fino a che la crema non raggiunga la giusta densità.</b></div>
<div style="text-align: left;">
<b>Togliamo dal fuoco, e dopo aver cosparso la superficie con un pò di zucchero per non fare formare la pellicola più dura, lasciamo raffreddare.</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSVyDcWkj9xapvwhyIl3o9Ux7RCVhHt7ydux8N2dRKSca38lb4485Hc95C_ezxrToOUkh0bLVcC3lWIohdwPy4xorYY091At8OqXxBdiQpokg59t-EgnjRC-8hieKFtr8YM4wtowqvDY/s1600/crema.jpg" imageanchor="1" style="color: #0c343d; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSVyDcWkj9xapvwhyIl3o9Ux7RCVhHt7ydux8N2dRKSca38lb4485Hc95C_ezxrToOUkh0bLVcC3lWIohdwPy4xorYY091At8OqXxBdiQpokg59t-EgnjRC-8hieKFtr8YM4wtowqvDY/s320/crema.jpg" width="320" /></a></div>
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<b>Se vogliamo una consistenza più densa aggiungiamo un po di farina in più!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwTdMvHgy-aD7xv21v2w68jT12gKNo8nVqA0Rp0CZtZyEx9loWtzzzEu5qhQEGKxEFzy3ZxPkT_INPlLKg3fOpSG4PvdvNT1TEmrWu6Okdc5EkxWwOLsBZ91XgQ2GnEI5ArIOiFgIIp8/s1600/20150321_173826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwTdMvHgy-aD7xv21v2w68jT12gKNo8nVqA0Rp0CZtZyEx9loWtzzzEu5qhQEGKxEFzy3ZxPkT_INPlLKg3fOpSG4PvdvNT1TEmrWu6Okdc5EkxWwOLsBZ91XgQ2GnEI5ArIOiFgIIp8/s320/20150321_173826.jpg" width="320" /></a></div>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-6896140072371316102015-05-28T22:49:00.001+02:002015-05-29T17:16:01.640+02:00Delizia di mele Un dolce speciale, delicato e sfizioso.. una vera delizia!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCTdKLQnbOVrRnXzCLICuodwpr9aKRNSUWTqfqNuWPxLZI5rwuHGNnqBbl6AxsMnxBZ1JiemZHrVgxso9_jx40Czshshzud-lXEF4Kqeg73Y4ELy4E_LrzeP2Dh14ustf_u7aKV8tXK8/s1600/20150321_181959+copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCTdKLQnbOVrRnXzCLICuodwpr9aKRNSUWTqfqNuWPxLZI5rwuHGNnqBbl6AxsMnxBZ1JiemZHrVgxso9_jx40Czshshzud-lXEF4Kqeg73Y4ELy4E_LrzeP2Dh14ustf_u7aKV8tXK8/s400/20150321_181959+copia.jpg" width="400" /></a></div>
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La preparazione di questo dolce è un pò elaborata, ma il risultato è sorprendente: delicato e fresco.</div>
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Innanzitutto bisogna preparare la <a href="http://mozzichiebocconi.blogspot.it/2013/10/pasta-frolla.html">pasta frolla</a> ,poi un <a href="http://mozzichiebocconi.blogspot.it/2012/03/pan-di-spagna.html">pan di spagna</a> (possibilmente in una tortiera dello stesso diametro della pasta frolla), una<a href="http://mozzichiebocconi.blogspot.it/2015/05/crema-pasticcera.html" target="_blank"> crema pasticcera</a>, ed infine dopo aver tagliato due-tre mele, a fette di circa mezzo cm di spessore, le mettiamo su una teglia rivestita con carta forno e le facciamo leggermente appassire qualche minuto sotto il grill.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJDf4aThgRMGMqKXS_DbJKAwpkeWRgEHRIKlD_sX2RPOkc2LrNwCJFWCwxshfFeyTduEfGrNEGu9tCN3c1u2QDEEuAfhfSLMjnvU0iDYcG603kWTDBw7q38RJZJ3lfm8-nE54j60PIoo/s1600/CIMG8169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJDf4aThgRMGMqKXS_DbJKAwpkeWRgEHRIKlD_sX2RPOkc2LrNwCJFWCwxshfFeyTduEfGrNEGu9tCN3c1u2QDEEuAfhfSLMjnvU0iDYcG603kWTDBw7q38RJZJ3lfm8-nE54j60PIoo/s320/CIMG8169.JPG" width="240" /></a></div>
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Prepariamo il guscio di pasta frolla ponendo al centro dei fagioli secchi, per fare in modo che la frolla durante la cottura mantenga la forma concava. Mettiamo sulla superficie uno strato di confettura di pesche.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEich2vyGyeU2i-sOKT8xVYbhEiM1wXoicgsmQtN_c6jI-gR6BsH4xLwIeMU3SIySOZymvTMR8ipFYGCYTHkD73afE6_5kdMvV_P8qYxeeN5lLO6AnpSY8zBNNmxHQhe4Mar9skKjPNzQ6E/s1600/cc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEich2vyGyeU2i-sOKT8xVYbhEiM1wXoicgsmQtN_c6jI-gR6BsH4xLwIeMU3SIySOZymvTMR8ipFYGCYTHkD73afE6_5kdMvV_P8qYxeeN5lLO6AnpSY8zBNNmxHQhe4Mar9skKjPNzQ6E/s320/cc.jpg" width="320" /></a></div>
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Poniamo sopra questo strato una fetta di pan di spagna, lo bagniamo con dell' alchermes e poi ci mettiamo sopra un'abbondante strato di crema pasticcera.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrBIIDxJW8wXE9yt8ZBufbRC5iV1HkEr_iB9xwGUM5-v0A7xpzPAW96t753SQowKb0aVEMJMI0g6RpC_ueQzgzb1mhEvsdaQWEuwQnng1LBNkvg9J9lg9I8dNBzC3bMfcAOO58rNfnBI/s1600/20150321_173717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrBIIDxJW8wXE9yt8ZBufbRC5iV1HkEr_iB9xwGUM5-v0A7xpzPAW96t753SQowKb0aVEMJMI0g6RpC_ueQzgzb1mhEvsdaQWEuwQnng1LBNkvg9J9lg9I8dNBzC3bMfcAOO58rNfnBI/s320/20150321_173717.jpg" width="320" /></a></div>
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<span style="text-align: start;">Al di sopra del quale disponiamo le fette di mela partendo dall'esterno e andando via via verso il centro. Infine la mettiamo in frigo, poi prima di servire spolveriamo con lo zucchero a velo e finalmente possiamo g</span><span style="text-align: start;">ustare questa delizia... alle mele ovviamente!!</span></div>
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<span style="text-align: start;">Volendo potremmo preparare questo dolce in un recipiente rettangolare, per poter poi tagliare a quadrati il dolce e realizzare così dei pasticcini. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxAd-kMuTcsoqt37Bq6XsQkYyGS06TkHmFYTx-pgbyFMLOJlzkGuQB-EKiagj8vQw-p_uc81NyiAC90pqs_Er42bf_G9NU_T8O4lA3dU4Qv1NKqWXCkiMuyH3OjSu6KQv8eD2yedAUU0/s1600/20150321_180542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxAd-kMuTcsoqt37Bq6XsQkYyGS06TkHmFYTx-pgbyFMLOJlzkGuQB-EKiagj8vQw-p_uc81NyiAC90pqs_Er42bf_G9NU_T8O4lA3dU4Qv1NKqWXCkiMuyH3OjSu6KQv8eD2yedAUU0/s320/20150321_180542.jpg" width="320" /></a></div>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-88937165664869508742015-01-21T19:57:00.000+01:002015-05-28T21:11:38.865+02:00Pan Bauletto integrale <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75vXV6AgipOok1FxIGxib2jvTgiiCEt77-rHf5u_u0Dj2qDwSnFWbGBeM7Gf2TcVpR08sYTu3HGi_feigjzczT61pHo8VL-XLQe3iP6h8RkVyKahOv6wf6eWnDcRreRLx07rT1_cCowY/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75vXV6AgipOok1FxIGxib2jvTgiiCEt77-rHf5u_u0Dj2qDwSnFWbGBeM7Gf2TcVpR08sYTu3HGi_feigjzczT61pHo8VL-XLQe3iP6h8RkVyKahOv6wf6eWnDcRreRLx07rT1_cCowY/s640/1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKG7_3ySgic33sbQHeVE7vBeh3wOhyphenhyphenZOtrhn8V6s0wxpbUFw9xveBaIW93cbU_FC1JvnG5xoJ2abayHl25nHUI0EuG-6BbxRaDo1S0Hcp9iXiyA373ZHabTsDwRHF5e8qFLne_RLCKoc/s1600/pan+b4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKG7_3ySgic33sbQHeVE7vBeh3wOhyphenhyphenZOtrhn8V6s0wxpbUFw9xveBaIW93cbU_FC1JvnG5xoJ2abayHl25nHUI0EuG-6BbxRaDo1S0Hcp9iXiyA373ZHabTsDwRHF5e8qFLne_RLCKoc/s1600/pan+b4.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Due fette di pan bauletto tostato con un velo di confettura e una tazza calda d'orzo è il mio modo di fare colazione.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Durante la tostatura del pan bauletto, di qualunque marca, però, si sprigiona un forte odore di ammoniaca che a me dà molto fastidio, quindi ho provato a farlo in casa, ed in effetti il problema è risolto... non si sente nulla, se non un'ottimo profumo di pane.</span></div>
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<span style="background-color: white; text-align: start;"><b><span style="color: #6fa8dc; font-family: Arial, Helvetica, sans-serif;">Ingredienti :</span></b></span></div>
<ul style="background-color: white; color: #323232; font-family: cursive; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">300 gr. farina integrale </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">200 gr. farina manitoba</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">150 ml. acqua</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">150 ml. latte</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">80 gr. olio</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">15 gr. zucchero</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">15 gr. sale fino</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">10 gr. lievito di birra </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">latte per spennellare la superficie del pane.</span></li>
</ul>
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<span style="background-color: white; text-align: start;"><b><span style="color: #6fa8dc; font-family: Arial, Helvetica, sans-serif;">Preparazione:</span></b></span></div>
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<span style="background-color: white; color: #323232; text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;">Intiepidire l'acqua con il latte e sciogliere il panetto del lievito di birra e lo zucchero. </span></span></div>
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<span style="background-color: white; color: #323232; font-family: Arial, Helvetica, sans-serif; text-align: start;">Setacciare le farine e il sale,fare la fontana e versare il latte con acqua, il lievito, lo zucchero e l'olio.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #323232; text-align: start;">Mescolare tutti gli ingredienti fino ad avere un composto omogeneo.</span></span></div>
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</span><span style="background-color: white; color: #323232; text-align: start;"></span></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #323232; text-align: start;">Coprire con la pellicola e lasciare riposare 2 ore (fino al raddoppio dell'impasto).</span></span></div>
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</span><span style="background-color: white; color: #323232; text-align: start;"><div style="text-align: left;">
A questo punto diamo all'impasto una forma a filoncino e lo mettiamo nella forma del plumcake, rivestita dalla carta forno. </div>
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Far riposare ancora un'ora e spennellare la superficie con il latte prima d'infornare a 180°C per 45 minuti.</div>
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<br />cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-14364063016045257972015-01-05T01:16:00.001+01:002015-01-05T01:32:47.464+01:00AROSTO DI VITELLA IN CROSTA <div class="separator" style="clear: both; text-align: center;">
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L'arrosto in crosta è un secondo piatto di grande effetto, e con un ottimo sapore, ideale per pranzi o cene soprattutto per le feste dove oltre a stupire i vostri ospiti è importante, a mio avviso, l'organizzazione e non doversi trovare durante l'evento a dover cucinare. <br />
Infatti per realizzare questo piatto prepariamo tutto prima e all'ultimo momento dobbiamo solo affettare l'arrosto, e se lo vogliamo servire caldo insieme alla sua salsetta, lo rinforniamo per 5 minuti, altrimenti è ottimo anche freddo.<br />
L'arrosto può essere sia di vitella che arista di maiale, in ogni caso,per la preparazione versiamo tre-quattro cucchiai d'olio in una pentola, e mettiamo a rosolare la carne. Saliamo e facciamola dorare in tutte le sue parti per circa 15 minuti. Aggiungiamo un abbondante trito di carote, sedano, cipolla e continuiamo la cottura a fuoco vivace e a pentola coperta per 5-10 min. Spruzziamo con del vino bianco e lasciamo cuocere a fuoco lento, sempre con la pentola e il coperchio. Il tempo di cottura totale varia a seconda della grandezza dell'arrosto, ma in media servono 40 min. Se serve, aggiungiamo un mestolino di brodo di dado. Quando l'arrosto è cotto lo lasciamo raffreddare, nel frattempo frulliamo con il mixer, il nostro trito di odori nel loro brodino, fino ad ottenere una salsa, che useremo al momento di servire le fette di arrosto. <br />
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Prepariamo una sfoglia di pasta brisè, oppure possiamo usare quelle già pronte in rotoli, disponiamo sulla sfoglia le fettine di lardo di colonnata (o fettine sottili di pancetta).Togliamo dall'arrosto la rete che lo contiene e lo adagiamo sopra la sfoglia e lo avvolgiamo.</div>
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Sigilliamo i bordi della pasta premendoli per chiudere bene e decoriamo con delle strisce di pasta. </div>
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Infine sbattiamo un uovo, e spennelliamo la superficie della pasta sfoglia.<br />
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Mettiamo l'arrosto nel forno a 180 gradi per circa 10-15 minuti, o comunque fino a che la superficie non sarà diventata dorata. </div>
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Sfornate e servite con la salsetta precedentemente preparata o con un bel contorno di verdure.<br />
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-66898797791588935052015-01-05T00:21:00.001+01:002015-01-05T00:21:03.495+01:00Angelo della Thun a punto croce<div class="separator" style="clear: both; text-align: center;">
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L'angioletto della thun è una meraviglia, allora perchè non provare a realizzarlo a punto croce? </div>
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Mi serviva un'idea regalo per la nascita di una bambina, e ho pensato che un piumoncino per la culla, andando incontro all'inverno, potesse andare bene, e con questo ricamo, oltre a riparare dal freddo, mi sembra che scaldi anche il cuore.</div>
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Quando ho iniziato a realizzare quest'idea era Ottobre e la futura mamma era all'ottavo mese di gravidanza, ma con i miei tempi, ritagliati tra il lavoro e la famiglia ho dovuto necessariamante organizzarmi molto prima. </div>
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Ma ce l'ho fatta, e cosa importante è che il regalo è piaciuto molto.</div>
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Il piumino l'ho realizzato facendo un sacco,della misura di 150 x 90 cm , con un tessuto in puro cotone, color sabbia con piccolissimi pois bianchi. All'interno ho inserito l'ovatta sintetica più spessa, che si vende a metraggio. </div>
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Per "fermare" l'imbottitura ho impunturato, i tre strati in vari punti, e in corrispondenza ho cucito dei piccolissimi fiocchetti realizzati con lo stesso nastro di raso con il quale ho bordato il centrale ricamato.</div>
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Il ricamo l'ho fatto su tela aida, bordandolo poi con una passamaneria color avorio a piccole rose, ed un nastrino di raso col rosa antico.</div>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-56478673931264277462015-01-04T23:04:00.004+01:002015-01-04T23:04:25.661+01:00Natale 2014 <h4 style="text-align: center;">
<span style="color: #3d85c6; font-family: Times, "Times New Roman", serif; font-size: large;">Buon Natale e buone feste!</span></h4>
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-41165924450987381412015-01-04T23:01:00.001+01:002015-01-04T23:01:31.019+01:00Pizza che Natale... <div class="separator" style="clear: both; text-align: center;">
..Ovvero l'albero di Natale di pizza!</div>
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<br />cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-38812869973882408412014-11-24T22:52:00.000+01:002014-11-24T22:52:10.694+01:00Autunno... foglie,funghi<div class="separator" style="clear: both; text-align: center;">
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Ma dove ve ne andate,</div>
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povere foglie gialle</div>
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come farfalle</div>
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spensierate?</div>
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Venite da lontano o da vicino</div>
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da un bosco o da un giardino?</div>
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E non sentite la malinconia</div>
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del vento stesso che vi porta via?</div>
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<strong>TRILUSSA - Foglie gialle</strong></div>
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<em><span style="color: #0c343d;"> ...foglie, funghi e la fortuna del principiante!</span></em><br />
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<span style="font-family: Comic Sans MS;"><span style="font-size: 14pt;"> </span></span>cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-74536357509825035052014-10-24T23:58:00.001+02:002014-10-25T00:04:08.074+02:00La StubeLa <strong>stube,</strong> la stufa, un tempo era l'unico mezzo di riscaldamento della casa ed era collocata nella stanza più frequentata dalla famiglia. Generalmente si trovava, in una sala da pranzo,che normalmente,era esposta a sud in modo tale da sfruttare al massimo il calore del sole durante i lunghi inverni. <br />
La vita dell'intera famiglia, al di fuori del lavoro nei campi e nella stalla, si svolgeva principalmente qui: i pasti, la sera, le orazioni, i lavori allora tipicamente femminili quali il ricamo e la tessitura.<br />
Esistono principalmente due tipi di stube, uno è generalmente ricoperto di ceramica, spesso decorata,e questo modello era usato perlopiù nelle case signorili dei più abbienti, mentre c'è un'altro tipo molto più semplice.<br />
E allora eccomi qui, che in questo mio lavoro di punto a croce ne riunisco alcuni tipi in fila.<br />
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cristinahttp://www.blogger.com/profile/15065685096529261950noreply@blogger.com0tag:blogger.com,1999:blog-1498837030288992565.post-78345073371894519822014-04-21T00:13:00.001+02:002014-04-21T00:13:26.013+02:00Pizza Cresciuta veloce e... ...storia di un'agnellino e di una colomba pasquale sfortunati.<br />
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<em><span style="font-family: "Trebuchet MS", sans-serif;"> </span></em><em><span style="font-family: "Trebuchet MS", sans-serif;">Io vado sempre di corsa,e questo è un fatto.Gia' lunedì scorso mi sembrava di essere in ritardo per i preparativi di pasqua. Per quest'anno avevo in mente di fare le colombe e la pizze cresciute, ma soprattutto il mio "pensiero felice" era per la preparazione delle colombe. Ho letto e riletto diverse ricette, e poi finalmente ho deciso per una di queste, riportata in un blog famoso. Insomma lunedì pomeriggio vado a fare la spesa e compro tutti gli ingredienti, torno a casa ma per un motivo o per l'altro la sera si è fatto molto tardi e ho rimandato la preparazione al giorno dopo. </span></em></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuNbnKifqKuwbW4uBiirTwcTulgEBEi-l1u1_BW-OkYS4_tv0-3Jx20xxQmCviLZWMNxwLTboenLBm5lcGBDFmojf0h_xzVGgvIQVvGzpnaglg3WhkUDEafE5PE88RfMy0vLeCadqdYc/s1600/image_3+copia.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/AVvXsEhZuNbnKifqKuwbW4uBiirTwcTulgEBEi-l1u1_BW-OkYS4_tv0-3Jx20xxQmCviLZWMNxwLTboenLBm5lcGBDFmojf0h_xzVGgvIQVvGzpnaglg3WhkUDEafE5PE88RfMy0vLeCadqdYc/s1600/image_3+copia.jpg" height="149" width="200" /></a><em><span style="font-family: "Trebuchet MS", sans-serif;">Martedì inizio la preparazione, lascio lievitare la notte e l'indomani mattina mi sveglio, prima del solito, per aggiungere gli altri ingredienti. Poi, lasciato l'impasto per l'ultima lievitazione, vado a lavoro pensando che al ritorno,nel primo pomeriggio, non mi restera' altro da fare che preparare la glassa e infornare... le ultime parole, anzi pensieri, famosi!</span></em><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvuVNXyDhqH0HDJLeZIWq8Pht6FfFPUhNgar9s3Wzz0rLrZBjudxrQZmeadibJwrEfoysbv4_Tu0DJjLANf73ozn2DDro0I1au6FXKjCa633ZqFhIZbqjGFJ3DkJUnZKATutL8Nvjex4/s1600/image_4+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvuVNXyDhqH0HDJLeZIWq8Pht6FfFPUhNgar9s3Wzz0rLrZBjudxrQZmeadibJwrEfoysbv4_Tu0DJjLANf73ozn2DDro0I1au6FXKjCa633ZqFhIZbqjGFJ3DkJUnZKATutL8Nvjex4/s1600/image_4+copia.jpg" height="149" width="200" /></a><em><span style="font-family: "Trebuchet MS", sans-serif;">Sono tornata a casa alle 19.00 ,apro il forno,ed un'odore troppo forte del mio impasto mi colpisce... ma l'aspetto è bello, ed essendo la mia prima volta con la colomba,sottovaluto, e poi l'impasto è davvero ben lievitato. Lo divido: un pò per la colomba un pò per l'agnellino, ripongo i miei due "animaletti" nel forno tiepido a lievitare per l'ultima volta. </span></em><br />
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<em><span style="font-family: "Trebuchet MS", sans-serif;">Preparo la glassa, la distribuisco con cura... sono bellissime, ne sono orgogliosa, le guardo compiaciuta e inforno. </span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpIdeQ3DOovOd9RBsbX63US0AkiyiUnuycJkY3SQM2tyfVi0LwZtuhHOjK2Wcau9yCPB4RAFhyphenhyphenu9fr4q5hUsn4uCRUirjAVyoIyiPp_c28YtHkjvIed1Vk5FYYLZNn6gbP488BhPxlKw/s1600/image_7+copia.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/AVvXsEgUpIdeQ3DOovOd9RBsbX63US0AkiyiUnuycJkY3SQM2tyfVi0LwZtuhHOjK2Wcau9yCPB4RAFhyphenhyphenu9fr4q5hUsn4uCRUirjAVyoIyiPp_c28YtHkjvIed1Vk5FYYLZNn6gbP488BhPxlKw/s1600/image_7+copia.jpg" height="149" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6Y4Vkj0Qgvde-tOX3wUNDEC_fAVK8nqzLVA1IsekwPxzu818zPor79kau0CMUDEdjkCUpRlnoqpsOnPsC7IX7TpO2tfSwhSZDAh1a38esvFmRaSwioIu6fO9AoPvFYez53qyL09TmO4/s1600/image_5+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6Y4Vkj0Qgvde-tOX3wUNDEC_fAVK8nqzLVA1IsekwPxzu818zPor79kau0CMUDEdjkCUpRlnoqpsOnPsC7IX7TpO2tfSwhSZDAh1a38esvFmRaSwioIu6fO9AoPvFYez53qyL09TmO4/s1600/image_5+copia.jpg" height="149" width="200" /></a><em><span style="font-family: "Trebuchet MS", sans-serif;"></span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">La ricetta dice i primi 10 min a 200° poi abbassare a 180° per 30/50 min,ma dopo i primi 10 minuti mi rendo conto che i 200° sono davvero troppi. Abbasso la temperatura, come da ricetta, e lascio cuocere. Passati i trenta min. la colomba e gia' abbastanza scura... prova dello stecchino e spengo. Noto con sommo rammarico che i dolci non si sono alzati molto,ma è tardissimo, sono stanca morta, vado a letto... ci penserò domani. </span></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ugYE8el1cstZYmDn2UAPcaUCXadQ6J7M91DTo9gEopKQIjUGXELWsgN2IszsgWlcnW6YQN4pkT8FHM6FDWVIchgUAECvBmuT8E8zX-u0uVkxcAdujxCgI177u2cXe-PnSq1Vi14cQr0/s1600/image_9+copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ugYE8el1cstZYmDn2UAPcaUCXadQ6J7M91DTo9gEopKQIjUGXELWsgN2IszsgWlcnW6YQN4pkT8FHM6FDWVIchgUAECvBmuT8E8zX-u0uVkxcAdujxCgI177u2cXe-PnSq1Vi14cQr0/s1600/image_9+copia.jpg" height="238" width="320" /></a></div>
<em><span style="font-family: "Trebuchet MS", sans-serif;">Infatti la mattina successiva, riguardo con attenzione la colomba e l'agnellino e non ne sono granchè soddisfatta, ma penso: dai, infondo come prima volta... tutto sommato, non sono poi così brutte, l'importante è il sapore... eh già, il sapore... ma come sarà? saranno buone? odio l'incertezza, il dubbio, della serie essere o non essere. </span></em><em><span style="font-family: "Trebuchet MS", sans-serif;">Ma, come spesso accade, il peggio deve ancora arrivare. Mentre cerco di imbustarle, la zampetta dell'agnellino si rompe ed io non me ne rammarico affatto, anzi, ne sono felice perchè quest'imprevisto, mi da' la possibilità di prendere un pò della mollichetta dell'interno e di assaggiare (tanto la dobbiamo mangiare noi) e poi richiudere come se nulla fosse. </span></em><br />
<em><span style="font-family: "Trebuchet MS", sans-serif;">Tragedia... non sa' di colomba, non è soffice e fargrante come deve essere una colomba, soprattutto una colomba artigianale. Ha un sapore diverso che non so definire. Sara' stata colpa della lievitazione troppo lunga o è proprio la ricetta che non và? non lo so, in quel momento sapevo solo che avrei voluto ricominciare tutto daccapo, con una nuova ricetta, ma per vari e gravi motivi sopraggiunti all'improvviso, non ho potuto, ed ora, all'ultimo momento, per non arrivare con nulla di buono a questa Pasqua ho preparato due pizze cresciute ma con una ricetta veloce, che mi ha dato mia sorella Elisa. Su una cosa ho dei dubbi, mi chiedo il perchè del lievito di birra+ quello per dolci, ma so' che è molto buona perchè l'ho già assaggiata e non mi va di rischiare, e poi come diceva Lucio Battisti in una bellissima canzone: " ...a quest'ora cosa vuoi, mi va bene pure lei... "</span></em><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti:</span></strong><br />
<span style="font-family: Arial;">3 uova</span><br />
<span style="font-family: Arial;">500 gr di zucchero</span><br />
<span style="font-family: Arial;">750 gr di farina</span><br />
<span style="font-family: Arial;">1,5 cubetti di lievito di birra</span><br />
<span style="font-family: Arial;">1 bustina lievito per dolci </span><br />
<span style="font-family: Arial;">1 bicchiere di latte</span><br />
<span style="font-family: Arial;">1 bicchiere di olio evo</span><br />
<span style="font-family: Arial;">1 bicchiere di vino rosso (io avevo quello bianco)</span><br />
<span style="font-family: Arial;">1 cucchiaio di semi di anice</span><br />
<span style="font-family: Arial;">1 bicchiere di vermut + alchermes (io: cognac + liquare all'anice + alchermes)</span><br />
<span style="font-family: Arial;">buccia grattuggiata di arancia e limone</span><br />
<strong><span style="font-family: Arial;">Preparazione:</span></strong><br />
<span style="font-family: Arial;">Lasciare macerare i semi di anice nel bicchiere di vino per almeno 1 ora.</span><br />
<span style="font-family: Arial;">Iniziare l'impasto sbattendo le uova con lo zucchero, aggiungere la farina, l'olio, il bicchiere con i liquori, poi quello con vino e semi, la buccia degli agrumi, per ultimo il latte tiepido nel quale avremo fatto sciogliere il lievito di birra e il lievito per dolci. Versiamo il composto nei due stampi di carta per pizze piccole.</span><br />
<span style="font-family: Arial;">Infornare a 180° per un'ora e mezza, fare la prova stecchino et voilà!!</span><br />
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