tag:blogger.com,1999:blog-19705893733422195562024-03-13T04:47:24.973+01:00Un ingegnere ai fornelliAnonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-1970589373342219556.post-37562665171357127782016-05-16T18:12:00.002+02:002016-05-16T18:12:37.632+02:00Interantional Monday: la cucina giapponese<div style="text-align: center;">
Ciao a tutti! </div>
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Nonostante i tanti impegni non possiamo mancare l'appuntamento di oggi! l'International Monday di oggi è dedicato alla cucina Giapponese! Il menù di oggi, realizzato in collaborazione con il blog Magna e Tes di Carlotta Lolli, è una vera chicca a nostro parere: si va dai primi e si arriva ai secondi passando attraverso il tanto amato sushi! Speriamo che anche voi lo troviate altrettanto interessante. Non ci dilunghiamo in discorsi inutili e passiamo direttamente al menù:</div>
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- <b><i><u>Udon</u></i><u><i> con gamberi e verdure</i></u></b> (di Un ingegnere ai fornelli x 2);</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYocITUfcGoqDIIjdwBkSknktedchCHi0dtduPnpJU-uXQB0U25R-zzQQb_PZn-1mqkuDUrlY-wUNG8VL71USHKUpkZuEl5Qi5-cVus0hhVwhnP24590teB28SIyClzosLeEQpfHlHtDc/s1600/20160511_132811-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYocITUfcGoqDIIjdwBkSknktedchCHi0dtduPnpJU-uXQB0U25R-zzQQb_PZn-1mqkuDUrlY-wUNG8VL71USHKUpkZuEl5Qi5-cVus0hhVwhnP24590teB28SIyClzosLeEQpfHlHtDc/s640/20160511_132811-001.jpg" width="628" /></a></div>
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- <b><i><u>Sushi: maki, nigiri, onigiri </u></i></b>(di Magna e Tes);</div>
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- <b><i><u>Salmone Teriyaki</u></i></b> (di Un ingegnere ai fornelli x 2);</div>
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- <b><i>Tempura</i></b> (di Magna e Tes).</div>
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Di seguito trovate le ricette dei nostri piatti, ovvero gli Spaghetti di riso con gamberi e verdure e il Salmone teriyaki; per le ricette di Carlotta Lolli visitate il seguente link:</div>
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<a href="http://www.magnaetesweb.com/blog/sushi-casalingo/">http://www.magnaetesweb.com/blog/sushi-casalingo/</a></div>
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<span style="font-size: large;"><b><u>Udon con Gamberi e Verdure</u></b></span></div>
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<b><i>Ingredienti</i></b> (per 2 persone)</div>
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160 g di spaghetti di riso</div>
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(noi abbiamo usato spaghetti di riso per celiaci,</div>
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ma potete usare i normali spaghetti di riso reperibili in negozi di prodotti orientali,</div>
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oppure farli voi se avete tempo)</div>
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200 g di gamberetti</div>
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1 zucchina</div>
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1 carota</div>
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2 uova </div>
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1 cucchiaio di olio evo</div>
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2 cucchiai di aceto di riso (noi aceto di mele)</div>
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sale e pepe qb.</div>
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<b><i>Preparazione</i></b></div>
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Cuocere le verdure inseme ai gamberetti in padella con un filo di olio, sale e pepe per circa 5 minuti. A parte, strapazzare le uova e aggiungere sale e pepe. Cuocere gli spaghetti di riso (udon) in abbondante acqua salata. Una volta pronti, mescolare gli spaghetti, le verdure e le uova strapazzate, quindi saltare in padella con un p' di olio e aceto. Noi abbiamo usato aceto di mele, a causa della difficoltà di reperire l'aceto di riso, ma se lo trovate la ricetta originale prevede quello. </div>
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<b><span style="font-size: large;"><u>Salmone Teriyaki</u></span></b></div>
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<b><span style="font-size: large;"><u><br /></u></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoPMXTa5w5wf9SscOBjyN0xg-RYFhUrh1XsWypy_RYJG2XkTuzVCMltK7x7HUcOL4bRdT1Ulgmcb7lJ2MkKGC2ZzwvVSWWtbhgVfo3kMO9Bwi7vVT4eLs3HlFIGD30x1006XHtrnrp0g/s1600/20160515_203205-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoPMXTa5w5wf9SscOBjyN0xg-RYFhUrh1XsWypy_RYJG2XkTuzVCMltK7x7HUcOL4bRdT1Ulgmcb7lJ2MkKGC2ZzwvVSWWtbhgVfo3kMO9Bwi7vVT4eLs3HlFIGD30x1006XHtrnrp0g/s640/20160515_203205-001.jpg" width="640" /></a></div>
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<b><i>Ingredienti </i></b>(per 2 persone)</div>
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2 tranci di salmone fresco</div>
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40 mL di salsa di soia</div>
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1 cucchiaio di olio</div>
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1 cucchiaio di aceto di riso (noi aceto di mele)</div>
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1 cucchiaio di Sake</div>
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semi misti per la finitura</div>
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<b><i>Preparazione</i></b></div>
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Mescolare la salsa di soia con l'aceto, il Sake e l'olio.</div>
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Mettere la salsa ottenuta in padella. Aggiungere i tranci di salmone fresco, avendo l'accortezza di controllare che siano privi di lische. Quindi sui due lati a fuoco medio, girando i tranci a metà cottura; considerate circa 5 minuti per lato, anche se dipende molto dallo spessore dei tranci. </div>
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AL momento di servire cospargete con i semi misti. </div>
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Servite il salmone caldo, con sopra un po' della salsa di cottura.</div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-45155774055052782632016-05-02T15:20:00.000+02:002016-05-02T15:20:33.497+02:00International Monday: Cina!<div style="text-align: center;">
<span style="font-family: 'trebuchet ms', sans-serif;">Buon lunedì a tutti! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ecco il nuovo International Monday in collaborazione con Carlotta Lolli di <i>Magna e Tes</i>. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Il post di oggi è dedicata alla cucina cinese. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Le pietanze di oggi ci hanno piacevolmente sorpreso, sia durante la preparazione perché si sono rivelate meno semplici di quanto sembrino, sia nel gusto finale! Ebbene sì, abbiamo avuto anche qualche incidente di percorso: per questo motivo non vi proponiamo i biscotti della fortuna che avevamo inizialmente deciso di includere! In ogni caso la nostra selezione rimane abbastanza assortita e secondo interessante! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Il menù prevede:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Riso alla cantonese di Un ingegnere ai fornelli x 2)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWSytXBM1NE3BE6FUDw_uxihg0WhvhBVs-fxdI1YYZXaQRaZ4kVkE1hizC8FbqEcebjXOsAfbpq7i_-qNCJqhs6mjfIYBZ6haNMtT330fi8-J9reY33mzYf-VUfAb9Vp7TJ6orJqnLS8/s1600/20160501_134459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWSytXBM1NE3BE6FUDw_uxihg0WhvhBVs-fxdI1YYZXaQRaZ4kVkE1hizC8FbqEcebjXOsAfbpq7i_-qNCJqhs6mjfIYBZ6haNMtT330fi8-J9reY33mzYf-VUfAb9Vp7TJ6orJqnLS8/s640/20160501_134459.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-Zuppa di wonton e verdure (di Magna e Tes)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">-Pollo alle mandorle (di Magna e Tes)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">- Fen Li Su: dolcetti ripieni all'ananas (di Un ingegnere ai fornelli x 2)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Per le creazione di Carlotta visitate il link qui sotto:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.magnaetesweb.com/blog/zuppa-wonton-pollo-alle-mandorle/">http://www.magnaetesweb.com/blog/zuppa-wonton-pollo-alle-mandorle/</a></span><br />
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<span style="font-family: 'trebuchet ms', sans-serif;">Di seguito trovate le nostre due ricette: il <b><u>Riso alla cantonese</u></b> e i dolcetti <b><u>Feng Li Su</u></b>. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Riso alla cantonese</u></b></span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></div>
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<span style="font-family: "trebuchet ms";"><i>Per la preparazione di questo riso, uno dei piatti cinesi più famosi all'estero, ci siamo attenuti agli ingredienti tradizionali, ma abbiamo calato moltissimo la quantità di olio, rendendo così il piatto molto più leggero e salutare!</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti (per 3 persone)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200 g di riso basmati</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 uova</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">100 g di prosciutto cotto</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150 g di piselli già cotti</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 cucchiai di olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sale e pepe q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Lessare il riso in acqua salata per 12-14 minuti, quando è pronto scolarlo.</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">In una larga padella versare un filo di olio, le uova leggermente sbattute, sale e pepe. Portare a cottura le uova mescolando continuamente per farle strapazzate.</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Nella padella aggiungere il restante olio, i piselli, il prosciutto tagliato a striscioline, sale e pepe e far saltare il tutto per qualche minuto.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Può essere gustato sia caldo che freddo!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><b>Feng Li Su</b></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Si tratta di un dolce tipico dell’Isola di Taiwan. Sono particolari tortine a forma di cubetto con un ripieno a base di ananas che nel loro luogo di origine vengono di frequente dati come regalo. L’impasto è un semplice impasto a base di burro, simile a quello degli shortbread, mentre il ripieno è preparato a partire da ananas, zucchero e sciroppo di maltosio. Alcune ricette prevedono l’aggiunta o la sostituzione dell’ananas con il melone invernale, noi tuttavia abbiamo preferito proporvi la versione più semplice e più diffusa! Abbiamo apportato qualche modifica qua e là, come per esempio l’ananas a cubetti e non frullato, ma la ricetta rimane fedele all'originale.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti</b> (7 biscotti)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per l’impasto</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">130 g di farina</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">110 g di burro</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tuorlo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaio di miele</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaio di latte</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaio di zucchero</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per il ripieno</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">200 g di ananas fresco</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">45 g di zucchero</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">35 g di miele (sciroppo di maltosio nella ricetta originale)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Iniziare dal ripieno. Pulire l’ananas e tagliarlo a cubetti fini. La ricetta originale prevede di usare il mixer, a voi la scelta in base a come li preferite ;). Scaldare una padella antiaderente a fuoco medio alto, versare l’ananas e cuocere fino a che tutto il liquido naturale dell’ananas sarà stato assorbito (una decina di minuti). Quindi aggiungere lo zucchero e cuocere fino a che il composto non diventa dorato; a quel punto aggiungere il miele e cuocere per altri minuti. Lasciare raffreddare il composto e passare all'impasto.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Per l’impasto aggiungere il burro a temperatura ambiente, il latte e il miele, e lavorare per 5-10 minuti con una frusta o con lo sbattitore elettrico fino a ottenere un composto spumoso e gonfio. NB: il burro deve essere a temperatura ambiente, lasciatelo fuori per 3-4 ore prima di iniziare. Quindi aggiungere il tuorlo e amalgamare il tutto. Aggiungere la farina e lo zucchero e mescolare: l’impasto deve risultare morbido ma non appiccicoso. Lasciare riposare per almeno 30 minuti in frigo dentro una pellicola alimentare.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Al momento di assemblare i biscotti, formare delle palline di circa 2 cucchiai e disponetele su un foglio di carta da forno. Schiacciatele con un mattarello, e disponete sopra ad ognuna il ripieno all'ananas. Quindi per ogni pallina, sollevate i lembi e richiudeteli e date al tutto una forma di parallelepipedo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cuocete in forno ventilato a 180° C per 10 minuti, quindi girateli e ripetete l’operazione.</span><br />
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-33989857956480366882016-04-27T20:52:00.000+02:002016-04-27T21:03:26.597+02:00Goccia dei Caraibi di Luca Montersino<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">Buongiorno
a tutti! Rieccoci con una torta firmata Luca Montersino, una vera garanzia
quando si tratta di dolci!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">La
preparazione di oggi si chiama Goccia dei Caraibi e si tratta di una torta
davvero buonissima, in cui tutti i sapori presenti si sposano alla perfezione,
pur sembrando così diversi e lontani.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">Un
dolce e soffice strato di crema al cocco viene contrastato dall'acidità dei
lamponi, li accompagna un golosissimo cremoso al cioccolato fondente il cui
gusto, oltre a contrastare la dolcezza del cocco, si abbina benissimo con i
pistacchi della dacquoise; questa inoltre arricchisce questa torta cremosa con
la sua piacevole croccantezza. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">Vi
consigliamo di provarla perché merita davvero un assaggio!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">Vogliamo
anche specificare che questa torta non rispecchia fedelmente gli ingredienti
utilizzati nell'originale, pur avendo mantenuto i sapori e la preparazione
generale uguale. Infatti abbiamo apportato alcune modifiche, sia per motivi
logistici di mancanza di certi strumenti di lavoro e di alcuni ingredienti, che
per alleggerirla un pochino e adattarla ai nostri gusti.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">Nella
dacquoise abbiamo utilizzato pistacchi tritati grossolanamente (e non ridotti
in farina) e ne abbiamo aumentato la quantità per esaltarne ancora di più il
sapore. Inoltre abbiamo deciso di realizzare due strati invece di uno solo.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">Nella
chibouste abbiamo dimezzato il numero di tuorli, essendo secondo noi troppo
preponderante il sapore dell’uovo, di conseguenza abbiamo quasi raddoppiato le
dosi di amido e aumentato leggermente la quantità di latte di cocco. Inoltre
abbiamo sostituito la meringa italiana con della semplicissima panna da
montare, non avendo a disposizione un termometro e la planetaria, necessari per
ottenere una meringa perfetta e senza di rischi.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">Nel
cremoso al cioccolato abbiamo semplicemente sostituito il latte di riso con
quello tradizionale.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<div style="line-height: 115%;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">La
ricetta originale è comunque reperibile a questo indirizzo:<o:p></o:p></span></div>
<div style="line-height: 115%;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<span style="font-family: trebuchet ms, sans-serif; line-height: 18.4px;">http://www.alice.tv/ricette/goccia-dei-caraibi/</span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">Non
ci resta che lasciarvi alla ricetta!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 115%;">A
presto!<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti</i></b></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la dacquoise al cocco e pistacchio</i>:</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">100 g di albumi (circa 3-4)</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">80 g di zucchero semolato</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">40 g di cocco rapè</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">40 g di zucchero a velo</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">60 g di pistacchi tritati grossolanamente</span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per il cremoso al cioccolato:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">100 g di tuorli (circa 5)</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">50 g di zucchero semolato</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">250 g di latte</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">5 g di colla di pesce in fogli</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">150 g di cioccolato fondente al 70%</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la chibouste al cocco:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">60 g di tuorli (circa 3)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">45 g di amido di mais</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250 ml latte di cocco*</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">8 g di gelatina in fogli</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250 g di panna da montare</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">160 g zucchero semolato</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">*N.B. Il latte di cocco da utilizzare è quello in lattina, che si può trovare nel reparto dei cibi etnici al supermecato.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la decorazione:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250-300 gr di marmellata di lamponi</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250 ml di panna da montare</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cocco rapè q.b.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Preparazione</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per il cremoso al cioccolato:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mettere la colla di pesce in una ciotola piena di acqua freddissima.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sbattere bene i tuorli con lo zucchero utilizzando una frusta, quindi aggiunge il latte a filo e miscelare bene il tutto.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mettere sul fuoco e cuocere fino a quasi ebollizione: appena compaiono le prime bollicine togliere subito dal fioco.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Nel frattempo sciogliere a bagnomaria o in microonde in cioccolato e poi aggiungerlo alla crema calda mescolando bene con la frusta.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Infine strizzare bene la colla di pesce dall’ acqua in eccesso, aggiungerla al composto ancora bollente e mescolare bene.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lasciar raffreddare per 5 minuti poi versare in uno stampo a cerniera del diametro di 26 cm, rivestito di pellicola per alimenti (se l’avete, usate un foglio di acetato e sagomate un cerchio per i fondo e una striscia per il bordo: il risultato sarà migliore).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Appena il cremoso sarà intiepidito, infilare la tortiera il freezer e lasciar congelare per almeno 3-4 ore: in questo modo sarà più semplice comporre la torta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEita1l9CVeJBDe7Rrcwz6ijoULh7doe3DoaAB2JUNGuv8Q1UcZD3wLWb59q0IBBz7Fl449j8YxA_hNNZRV78mGJEsdsLOOPsCsZWNnCamEyKRRfylH0qc2Ugr8Zo4VDzWyVBq7r38HQexE/s1600/IMG_2908.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEita1l9CVeJBDe7Rrcwz6ijoULh7doe3DoaAB2JUNGuv8Q1UcZD3wLWb59q0IBBz7Fl449j8YxA_hNNZRV78mGJEsdsLOOPsCsZWNnCamEyKRRfylH0qc2Ugr8Zo4VDzWyVBq7r38HQexE/s640/IMG_2908.JPG.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la dacquoise:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Montare a neve gli albumi, a metà dell’operazione di montatura aggiungere i due zuccheri e portare a termine la montatura.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Infine aggiungere i pistacchi e il cocco mescolando delicatamente dall’alto verso il basso con l’uso di una spatola.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkX8jyo2zlpoaQNjCKkTY_LQnngeiHSgI1zEOLGyeiFnKtf7r5M6iR-EwA_KuPqw1GNJtyVfQgTMAQ1SJjaO8W6rufotbJg4hdlQzr_xRz2Mnd8quPudu1R7eGrUJqj9fq9vqA3t68ME/s1600/IMG_2930.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkX8jyo2zlpoaQNjCKkTY_LQnngeiHSgI1zEOLGyeiFnKtf7r5M6iR-EwA_KuPqw1GNJtyVfQgTMAQ1SJjaO8W6rufotbJg4hdlQzr_xRz2Mnd8quPudu1R7eGrUJqj9fq9vqA3t68ME/s640/IMG_2930.JPG.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Su una teglia rivestita di carta forno formare due cerchi di un diametro inferiore a 26 cm aiutandosi con il cerchio apribile della tortiera.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cuocere i dischi uno alla volta per 15-20 minuti nel forno ventilato a 175°C: saranno cotti quando i bordi saranno leggermente dorati e sarà possibile staccarli facilmente dalla carta forno, ma attenzione perché bruciano facilmente!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Se volete preparare i dischi in anticipo potete anche congelarmi posizionandoli tra due fogli di carta da forno (noi abbiamo fatto così).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUINBNtVh_qVRhO0kH1wlSVQhzfu-VBfctExg-81ceoh74f5HB3zwl3mQFn6pw4myGzryrq_uPCEXNS-go90uu1O8eBDOCGvn5J7dfKF0EG7XDI7KV9bxPeunIn16xLHY8RmcpivnRRk/s1600/IMG_2936.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUINBNtVh_qVRhO0kH1wlSVQhzfu-VBfctExg-81ceoh74f5HB3zwl3mQFn6pw4myGzryrq_uPCEXNS-go90uu1O8eBDOCGvn5J7dfKF0EG7XDI7KV9bxPeunIn16xLHY8RmcpivnRRk/s640/IMG_2936.JPG.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la chibouste:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mettere la colla di pesce in una ciotola piena di acqua freddissima.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sbattere i tuorli con l’amido, poi gradatamente aggiungere il latte di cocco a filo (quando aprirete la lattina troverete due fasi separate: mescolatele bene prima di procedere!) e stemperare bene con l’aiuto di una frusta: non devono rimanere grumi!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Infine sciogliervi lo zucchero.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mettere sul fuoco e cuocere mescolando continuamente fino a quando la crema si addenserà (ci vorranno dai 10 ai 20 minuti).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Strizzare bene la colla di pesce e scioglierla nella crema.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Una volta pronta mettere in una ciotola e coprire con la pellicola facendola aderire per evitare la formazione della fastidiosa pellicina sopra la chibouste.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A parte montare la panna a neve fermissima e aggiungerla alla crema al cocco mescolando delicatamente dall'alto verso il basso</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Questa parte della preparazione non può essere congelata, ma può essere preparata al massimo 24 h prima avendo cura di posizionare la crema al cocco in frigorifero e aggiungendo la panna solo al momento dell’assemblaggio della torta: prima di mescolare insieme pana e crema vi consigliamo di sbattere un po’ la crema siccome in frigo si sarà compattata.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivT2KvNuPwq47cRcLuRO89lKf0ftmrtPwGMkkpFEK0NUbVcPRNaTIrU2INzZHvxwOKubeFI5pZQr1WFu6AXbNaN8FiAu-USlieiejmOKMV9JQLrRnoRDYHwNQcqzOQVlcjacdsafgGriE/s1600/IMG_2972.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivT2KvNuPwq47cRcLuRO89lKf0ftmrtPwGMkkpFEK0NUbVcPRNaTIrU2INzZHvxwOKubeFI5pZQr1WFu6AXbNaN8FiAu-USlieiejmOKMV9JQLrRnoRDYHwNQcqzOQVlcjacdsafgGriE/s640/IMG_2972.JPG.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Assemblaggio e decorazione:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Posizionare il cerchio sopra al piatto di portata e cominciare a comporre gli strati: posizionare un cerchio di dacquoise, seguito da metà della chibouste, poi il cremoso al cioccolato (ancora congelato), l’altro cerchio di dacquoise e la restante chibouste.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quindi mettere in freezer e lasciar solidificare la torta: noi vi consigliamo almeno 6 ore.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quando la torta sarà ben solida spalmare sopra uno strato di marmellata di lamponi.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Dopodiché si può passare alla decorazione: noi abbiamo coperto i lati della torta con della panna montata e poi abbiamo spolverizzato con il cocco grattugiato, ma sta a voi scegliere la decorazione che preferite!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Questa torta può essere conservata in freezer fino al momento di servirla: sarà sufficiente tirarla fuori 4-5 ore prima e lasciarla ammorbidire nel frigorifero! </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"> </span><br />
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-55413022485669089812016-04-18T14:09:00.001+02:002016-04-18T14:28:50.542+02:00International Monday: Spagna<div class="MsoNormal" style="text-align: center;">
Ciao a tutti!<o:p></o:p></div>
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Torna il nostro appuntamento dell’<i>International Monday </i></div>
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in
collaborazione con Carlotta di <i>Magna e Tes</i>.</div>
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Oggi finalmente è il turno della cucina spagnola, una cucina molto ricca che ci ha motivato molto! Quelli che abbiamo scelto sono solamente alcuni dei piatti più conosciuti e che non potevamo tralasciare, ma su alcuni di essi abbiamo deciso di dare una nostra libera interpretazione. </div>
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<o:p></o:p></div>
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<b><i>For the English version see below</i></b></div>
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<b><i><br /></i></b></div>
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Il menu che abbiamo scelto in collaborazione con Carlotta è:</div>
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<br /></div>
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- Gazpacho (di Magna e Tes)</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTS65ch3aysQPvcTX5fptnLF5KYKQ-6JmayGk7hYlgZdfL_2DNoH2iR3pos5hBQL-8OXrqXxs19UFNMMD1i_VaBRo1iEOTe02qBqvv8NiZMaGzRnzIDez2KCJEN9PuUrI6BPy_0pEsAvk/s1600/DSC00844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTS65ch3aysQPvcTX5fptnLF5KYKQ-6JmayGk7hYlgZdfL_2DNoH2iR3pos5hBQL-8OXrqXxs19UFNMMD1i_VaBRo1iEOTe02qBqvv8NiZMaGzRnzIDez2KCJEN9PuUrI6BPy_0pEsAvk/s640/DSC00844.JPG" width="640" /></a></div>
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- Paella valenciana (di Magna e Tes)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVgYPahaWLhJFvsZeYntirMZ12hCzcI9ohy3zpe8mBqYkga_hl2MzvGxWYOvGx6hyphenhyphenbl4Tuq7Hrz02WoL4I73ybB6I5ZhX0axGFwmU__xgLJEtqewtYq-nR7AH6ZWo32_NHmXnOlx8Jek/s1600/DSC00863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVgYPahaWLhJFvsZeYntirMZ12hCzcI9ohy3zpe8mBqYkga_hl2MzvGxWYOvGx6hyphenhyphenbl4Tuq7Hrz02WoL4I73ybB6I5ZhX0axGFwmU__xgLJEtqewtYq-nR7AH6ZWo32_NHmXnOlx8Jek/s640/DSC00863.JPG" width="640" /></a></div>
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-Tortilla de patatas con gli spinaci (di Un ingegnere ai fornelli x 2)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-n2ovpLJe-RhoMsgfx00U75SFeqhoKlRYIEwEyE1eo_30-NXYQLDoH61YJVZ2Ni6k7hsJiSHhoxUG4Sn_Bv3-LhsbWMl2uI5oUJ13B_SIjZLuDuf3I0orRrzhqzgwQTcnAlzNFgQH8I/s1600/20160412_081821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-n2ovpLJe-RhoMsgfx00U75SFeqhoKlRYIEwEyE1eo_30-NXYQLDoH61YJVZ2Ni6k7hsJiSHhoxUG4Sn_Bv3-LhsbWMl2uI5oUJ13B_SIjZLuDuf3I0orRrzhqzgwQTcnAlzNFgQH8I/s640/20160412_081821.jpg" width="640" /></a></div>
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- Polvorones (di Un ingegnere ai fornelli x 2)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXrsx5srGc_czlbbT86u-m-tnkxwEVceBHsgKf-MR5Fxf1y29TwF7ZM-ZWN9OjuB6BEGgt9nVt5o6ifP11FCbQJzgswkzERCQPPADu2c1_T7EDVFxelnnMV1IAmGVqTHJf1TG05VGQ7A/s1600/20160415_150930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXrsx5srGc_czlbbT86u-m-tnkxwEVceBHsgKf-MR5Fxf1y29TwF7ZM-ZWN9OjuB6BEGgt9nVt5o6ifP11FCbQJzgswkzERCQPPADu2c1_T7EDVFxelnnMV1IAmGVqTHJf1TG05VGQ7A/s640/20160415_150930.jpg" width="640" /></a></div>
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Di seguito trovate le nostre ricette (la Tortilla de patatas e i Polovorones), per le ricette di Magna e Tes visitate il sito:</div>
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<a href="http://www.magnaetesweb.com/blog/la-cucina-spagnola/">http://www.magnaetesweb.com/blog/la-cucina-spagnola/</a></div>
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<b><i><u><span style="font-size: large;">Tortilla de patatas con spinaci</span></u></i></b><o:p></o:p></div>
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<b><i><u><span style="font-size: large;"><br /></span></u></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvALk0LrNKhxjcyhIwEzIxUG-VepQGLCNrLhfn9ktkzxzFer8boZeU-zvm5SFLGN-3gDMW4OLJuPPtHbAZyzgj6N2oXieTy4F1BsyUh2ixkORcqxKNuo-PfEcL4ZAupPG0WfI4lhG8lyw/s1600/20160412_081834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvALk0LrNKhxjcyhIwEzIxUG-VepQGLCNrLhfn9ktkzxzFer8boZeU-zvm5SFLGN-3gDMW4OLJuPPtHbAZyzgj6N2oXieTy4F1BsyUh2ixkORcqxKNuo-PfEcL4ZAupPG0WfI4lhG8lyw/s640/20160412_081834.jpg" width="499" /></a></div>
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La tortilla che vi presentiamo oggi è una versione leggermente
modificata dell’originale spagnola, ma nonostante questo speriamo che i puristi
ci perdonino!<o:p></o:p></div>
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Questa versione è notevolmente alleggerita, riducendo
moltissimo la quantità di olio. </div>
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La ricetta originale prevede infatti la
frittura delle patate e della cipolla, prima di aggiungerle al mix di
uova. <o:p></o:p></div>
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Noi abbiamo pensato di bollire o cuocere al microonde le
verdure (aggiungendo anche gli spinaci per dare un tocco di colore alla
pietanza!) e di montare a neve gli albumi, così da ottenere una tortilla alta e
soffice proprio come quella originale spagnola<o:p></o:p></div>
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Questa ricetta è buonissima sia calda che fredda e
rappresenta una valida alternativa per chi pranza fuori casa e vuole avere con
se un pasto equilibrato, ma allo stesso tempo saziante, leggero e gustoso!<o:p></o:p></div>
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<b>Ingredienti</b> (per una tortillas di 24 cm di diametro)<o:p></o:p></div>
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4 uova<o:p></o:p></div>
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Una patata da circa 250 g<o:p></o:p></div>
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150 g di spinaci freschi (o surgelati)<o:p></o:p></div>
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1 cucchiaio di farina<o:p></o:p></div>
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1 cucchiaino di lievito per torte salate o in alternativa ½
cucchiaino di bicarbonato + 1 cucchiaino di aceto<o:p></o:p></div>
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½ cucchiaino di aceto bianco<o:p></o:p></div>
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1 cucchiaio di olio evo <o:p></o:p></div>
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½ cipolla bianca<o:p></o:p></div>
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Sale e pepe q.b.<o:p></o:p></div>
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Olio evo q.b. per condire le verdure (facoltativo)<o:p></o:p></div>
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<b>Preparazione</b><o:p></o:p></div>
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Separare le uova in albumi e tuorli.<o:p></o:p></div>
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Cuocere le patate, avete varie possibilità:<o:p></o:p></div>
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-lavarle sotto acqua corrente, forarle varie volte con una
forchetta, avvolgerele in un pezzo di carta forno ancora intere e cuocerle al
microonde alla massima potenza per circa 2-3 minuti ogni 100 grammi, girandole
a metà cottura. Saranno cotte quando riuscirete a infilare agevolmente una
forchetta. Dopo che si saranno leggermente raffreddate, sbucciarle e tagliarle
a pezzi (NOI ABBIAMO USATO QUESTO MOTODO);<o:p></o:p></div>
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- bollirle in acqua salata per circa 15-20 minuti fino a che
saranno morbide, ma comunque avranno ancora una certa consistenza, dopodichè
sbucciarle e tagliarle a pezzi.<o:p></o:p></div>
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A questo punto potete cuocere gli spinaci, anche in questo caso
avete varie possibilità.<o:p></o:p></div>
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Se li avete freschi, dopo averli lavati, bolliteli per 5
minuti oppure cuoceteli al microonde per 3-4 minuti alla massimo potenza. Se li
preferite surgelati è sufficiente cuocerli al microonde alla massima potenza
per 6 minuti circa.<o:p></o:p></div>
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Una volta cotti lasciateli leggermente raffreddare e
strizzateli bene in modo da eliminare l’acqua in eccesso.<o:p></o:p></div>
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Condite spinaci e patate con sale e pepe e se volete
aggiungete un filo di olio.<o:p></o:p></div>
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Tagliate la cipolla molto fine, quindi fatela appassire
dolcemente in padella con un goccio di acqua e un filo di olio per 5-10 minuti.<o:p></o:p></div>
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In una ciotola sbattete i tuorli per qualche minuto, quindi
aggiungete un pizzico di sale e di pepe, la farina, le patate ,gli spinaci e la
cipolla (devono essere freddi!) e mescolate bene.<o:p></o:p></div>
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A parte montate gli albumi a neve ben ferma, aggiungendo il
cucchiaino di aceto per favorire il montaggio.<o:p></o:p></div>
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A questo punto aggiungere a mix di tuorli e verdure il
lievito (o il bicarbonato + aceto), mescolate velocemente e poi aggiungete gli
albumi montati, muovendovi dall’alto verso il basso.<o:p></o:p></div>
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Scaldare una padella a fuoco medio-basso (non deve essere
eccessivamente calda per evitare di bruciare la tortilla) e spargete bene il
cucchiaio di olio. A questo punto versate la tortilla, coprite con un coperchio
e lasciate cuocere a fuoco medio basso per 5-10 minuti o fino a che
vedrete che i bordi saranno ben cotti.<o:p></o:p></div>
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Con l’aiuto di un piatto o di un coperchio piano, far
scivolare delicatamente la tortilla sopra di esso, quindi posizionar la padella
e rovesciare la tortilla all’interno di
essa. Continuare la cottura per altri 5-10 minuti.<o:p></o:p></div>
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<o:p><br /></o:p></div>
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<b><i><u><span style="font-size: large;">Polvorones all’olio </span></u></i></b><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOkF6TsmvEymR7O4CCsZjlT1po230aiguPtBe_yKtGVNqCqxVB3o51GBsK4bBvJFU1oUSncoCAUqvtpVwyX49b4DOFCAX6b4NZ8t3IwOQxEs-5IpbpLOeRCB1VYwhhQtliy0b_n7unMA/s1600/20160415_151011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOkF6TsmvEymR7O4CCsZjlT1po230aiguPtBe_yKtGVNqCqxVB3o51GBsK4bBvJFU1oUSncoCAUqvtpVwyX49b4DOFCAX6b4NZ8t3IwOQxEs-5IpbpLOeRCB1VYwhhQtliy0b_n7unMA/s640/20160415_151011.jpg" width="640" /></a></div>
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<o:p><br /></o:p></div>
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Questi deliziosi biscottini sono preparati solitamente nel
periodo natalizio in Spagna e devono il loro nome alla consistenza “polverosa”
che presentano.<o:p></o:p></div>
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Sono preparati con ingredienti semplicissimi e sono davvero
super semplici da preparare! Anche in questo caso abbiamo pensato ad una
versione più sana sostituendo il burro con l’olio, ma ovviamente voi potete
preparare la versione originale: in entrambi i casi il risultato è ottimo!<o:p></o:p></div>
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<b>Ingredienti</b><o:p></o:p></div>
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<br /></div>
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150 di farina (preferibilmente integrale)<o:p></o:p></div>
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50 g di farina di mandorle (o mandorle tritate finemente)<o:p></o:p></div>
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50 g di zucchero a velo<o:p></o:p></div>
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100 g di olio di semi
di girasole (o 125 g di burro)<o:p></o:p></div>
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½ cucchiaino di cannella<o:p></o:p></div>
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½ bacca di vaniglia oppure ¼ di cucchiaino di vaniglia in
polvere<o:p></o:p></div>
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<b>Preparazione</b><o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
Mescolare insieme farina, mandorle e zucchero a velo,
cannella e vaniglia, quindi aggiungere l ‘olio e lavorare velocemente con le
mani, fino ad ottenere un panetto abbastanza compatto. Non spaventatevi se non
avrà la consistenza di una normale frolla, non contiene uova e si sbriciolerà
con facilità.<o:p></o:p></div>
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Inserire l’impasto in un sacchetto per alimenti e lasciar
riposare in frigorifero per almeno 2 ore.<o:p></o:p></div>
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Passato questo tempo, stendere tra due fogli di carta forno
la pasta fino ad un’ altezza di ½ cm(per rendere l’operazione più agevole di
consiglio di dividere in due il panetto e stendere un po’ con le mani prima di
passare al mattarello).<o:p></o:p></div>
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Ricavare con una formina tanti biscottini e posizionarli su
una teglia rivestita di carta forno fino ad esaurire tutto l’impasto (potete
ovviamente reimpastare i ritagli!).<o:p></o:p></div>
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Cuocere nel forno ventilato a 170°C per circa 10-15 minuti
fino a che saranno dorati: attenzione a cuocerli troppo, bruciano molto
facilmente!<o:p></o:p></div>
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Estrarli dal forno e lasciarli raffreddare benissimo prima
di rimuoverli dalla teglia per evitare di romperli.<o:p></o:p></div>
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Cospargerli con abbondante zucchero a velo da entrambi i
lati e servire.<o:p></o:p></div>
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<b><i><span style="font-size: large;">...</span></i></b></div>
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<b><i><br /></i></b></div>
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<b><i>English version</i></b></div>
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<b><i><u><span style="font-size: large;">Tortilla de patatas with spinach</span></u></i></b><o:p></o:p></div>
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<b><i><u><span style="font-size: large;"><br /></span></u></i></b></div>
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This tortilla is a version different from the original
spanish one, but despite this we hope
that traditionalist forgive us!<o:p></o:p></div>
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This version is very light, in fact we have reduced the
amount of oil. In the original recipe in fact the potatoes and the onion are
fried, before <o:p></o:p></div>
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We cooked the veggies in the microwave (adding the spinach
to make the dish more colourful!) and we whipped the egg whites, to obtain a
fluffy and thick tortilla like the originalo one.<o:p></o:p></div>
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This recipe is
perfect both hot and cold and it is a good option for who have lunch at school
or at work and would have a balanced meal, but at the same time light and
tasty!<o:p></o:p></div>
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<b>Ingredients</b> (for a 24 cm tortilla)<o:p></o:p></div>
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4 eggs<o:p></o:p></div>
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1 potato (about 250 g)<o:p></o:p></div>
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150 g of frozen spinach<o:p></o:p></div>
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1 tbsp of flour<o:p></o:p></div>
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1 tsp of baking powder (or <span style="font-family: "times new roman" , serif; mso-ascii-font-family: Calibri;">½</span> tsp of baking soda + 1 tsp of white
vinegar)<o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; mso-ascii-font-family: Calibri;">½</span> tsp of white vinegar<o:p></o:p></div>
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1 tbsp of extravirgin olive oil<o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; mso-ascii-font-family: Calibri;">½</span> white onion<o:p></o:p></div>
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Salt and pepper q.b.<o:p></o:p></div>
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Extravirgin olive oil q.b. for season the veggies (optional)<o:p></o:p></div>
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<b>Preparation<o:p></o:p></b></div>
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Divide eggs into whites and yolks.<o:p></o:p></div>
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Cook the potato in the microvawe: wash the potato, hole it
with a knife, wrap in a piece of parchmente paper and cook at the maximum power
(2-3 minutes each 100 g), turn it half-cookes. They will be cooked when you are
able to insert easily a knife. </div>
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When i twill be cold, peel it and cu tinto
chuncks.<o:p></o:p></div>
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Now cook the spinach for 6-7 minutes at the maximumpower in
the microwave. Whe they will be cold, squeeze them very well to remove all the
water.<o:p></o:p></div>
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Season spinach and potato with salt and pepper, if you want
add also a drizzle of oil.<o:p></o:p></div>
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Cut the onion, then cook them in a pan with a dash of water
and a drizzle of oil.<o:p></o:p></div>
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In a bowl whisk the yolks for 1-2 minutes, then add a pinnch
of salt and pepper, the flour, the potato, the spinach and the onion (they have
to be cold!) and mix very well.<o:p></o:p></div>
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In another bowl whip the whites, adding the tsp fo vinegar.<o:p></o:p></div>
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Ad the baking powder to the yolks mix And then add also the whites, </div>
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stiring from the bottom to
the top.<o:p></o:p></div>
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Heat a pan with the tbsp of oil and pour the tortilla: cook
for 5-10 minutes at medium-low heat until the tortilla will be cooked on all
the edges.<o:p></o:p></div>
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Then using a plate or a plane lid, slide the tortilla on it
and flip it on the pan. Cook for others 5-10 minutes.<o:p></o:p></div>
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<b><i><u><span style="font-size: large;">Polvorones</span></u></i></b><o:p></o:p></div>
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These biscuits are a typical Christmas Spanish recipe and
take their name from the dusty consistency. We decided to make them
without butter, in fact we use oil: this
modified recipe is healthier than the originals and is also perfect for vegans and for who cannot eat diary
product.<o:p></o:p></div>
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Obviously you can use butter if you prefer: the method is
the same!<o:p></o:p></div>
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<b>Ingredients</b><o:p></o:p></div>
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150 g of flour<o:p></o:p></div>
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50 g of almond flour<o:p></o:p></div>
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100 g of oil (or 125 g of butter)<o:p></o:p></div>
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50 g of powdered sugar + q.b. For dusting<o:p></o:p></div>
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1/4 tsp of grounded vanilla (or 1 tsp of vanilla extract<o:p></o:p></div>
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1/2 tsp of cinnamon<o:p></o:p></div>
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<b>Preparation</b><o:p></o:p></div>
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Mix sugar, flour, vanilla, cinnamon and almond flour in a
bowl, then add the oil.<o:p></o:p></div>
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Stir well and then knead with the hands for only a few
minutes.<o:p></o:p></div>
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Put the dough in a freezer bag and let it rest in the fridge
for at least 2 hours.<o:p></o:p></div>
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Then lay out the dough with a rolling pin between 2 pieces
of parchment paper to a thickness of 1/2 cm.<o:p></o:p></div>
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Cut the biscuits with a cookies cutters and put them on a
baking tin covered with parchment paper. Obviously you can remix the cutouts.<o:p></o:p></div>
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Cook in the oven (vent function) for 10-15 minutes: be
careful, these biscuits burn very fast!<o:p></o:p></div>
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<u><o:p>Wait until the biscuits will be cold, then remove then from the tin. Dust generously each side with powdered sugar and serve it!</o:p></u></div>
Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-20101994873736923672016-04-16T00:50:00.004+02:002016-04-16T00:50:52.932+02:00Biscotti con meringa al cocco e pistacchio (Biscuits with coconut and pistachio's meringue)<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Buonasera a tutti! Oggi vi lasciamo una ricetta davvero buonissima, ma come sempre semplicissima e sana. Si tratta di <b><i><u>Biscotti con meringa al cocco e pistacchio</u></i></b>, deliziosi rettangoli di pasta frolla ricoperti di una squisita meringa ingolosita dalla frutta secca.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sono privi di burro e latticini, infatti la frolla è preparata con olio evo!</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Questa ricetta prende spunto da un tipo di biscotti che preparava sempre la bisnonna di Letizia, ma sono stati ammodernati sostituendo alla classica meringa, questa particolare versione ce prende ispirazione dalla ricetta della dacquoise al pistacchio e cocco di Luca Montersino.</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Non ci resta che lasciarvi alla ricetta!</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">A presto!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la frolla:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150 g di farina</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 uovo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 mL di olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 g di zucchero</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaino di lievito per dolci</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la meringa al pistacchio e cocco:</i></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">2 albumi</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">50 g di zucchero</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">20 g di cocco grattugiato</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">20 g di zucchero a velo</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">30 g di pistacchi tritati</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparare la frolla: in una ciotola miscelare tutti gli ingredienti insieme, prima mescolando con un cucchiaio poi lavorando con le mani ( qualche minuti è più che sufficiente!) fino ad ottenere un panetto liscio e compatto. Se la frolla dovesse risultare troppo secca aggiungere un goccio di acqua o viceversa aggiungere un po' di farina.</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Avvolgere nella pellicola trasparente e lasciar riposare in frigorifero mentre si prepara la meringa.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Per la meringa montare gli albumi, quando saranno semimontati (già bianchi e spumosi, ma non ancora compatti) aggiungere lo zucchero semolato e finire di montare.</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Mescolare il cocco, i pistacchi e lo zucchero a velo, quindi incorporare le polveri negli albumi mescolando dall'alto verso il basso.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">A questo punto stendere la frolla ad un altezza di circa 3 mm e ricavare tanti rettangolini, quindi posizionarli sopra una teglia rivestita di carta forno.</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cuocere per 7 minuti a 170 °C nel forno ventilato, cospargere i biscottini con un sottile velo di meringa, quindi infornare per altri 5-7 minuti, fino a che la meringa sarà leggermente dorata.</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Lasciar raffreddare prima di servire.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Good evening to everyone! Today we show you a yummy recipe, but as always easy and healthy. They are<b><u> Biscuits with cocunut and pistachio's meringue</u></b>, delicious rectangles of pastry dough covered with a luscious layer of meringue enriched with dried fruit.</span></div>
<div style="font-weight: normal; margin: 0px;">
<span style="font-family: "trebuchet ms" , sans-serif;">This recipe get ideas from some biscuits that Letizia's great grandmother prepared to her when she was young, but we have decided to modernize it replacing the classic meringue with this particular version that get ideas from a recipe made by Luca Montersino.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Well, enjoy the recipe!</span></div>
</div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>For the pastri dough:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150 g of flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 egg</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 mL of extravirgin olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 g of sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp of baking powder</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la meringa al pistacchio e cocco:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 egg whites</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 g f granulated sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">20 g of grated coconut</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">20 g of powdered sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">30 g of crushed pistachios</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparation</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">For the pastry dough: in a ball mix all the ingredients togheter, at first stiring with a spoon, then kneading with the hands (</span><span style="background-color: white; color: #212121; white-space: pre-wrap;"><span style="font-family: "trebuchet ms" , sans-serif;">only takes a few minutes!) until you have a smooth</span></span></div>
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<span style="background-color: white; color: #212121; white-space: pre-wrap;"><span style="font-family: "trebuchet ms" , sans-serif;">and thick dough. If the dough will be too dry add some water, if it will be too wet add some flour.</span></span><span style="background-color: white; color: #212121; font-family: "trebuchet ms" , sans-serif; white-space: pre-wrap;">Wrap the dought with the cling film, then let it rest in the fridge while you are preparing the meringue.</span></div>
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<span style="background-color: white; color: #212121; white-space: pre-wrap;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="background-color: white; color: #212121; white-space: pre-wrap;"><span style="font-family: "trebuchet ms" , sans-serif;">For the meringue whip the egg whites, when they are almost whipped add the granulated sugar and finish to whisk.</span></span><span style="background-color: white; color: #212121; font-family: "trebuchet ms" , sans-serif; white-space: pre-wrap;">Mix coconut, pistachios and powdered sugar, then incorporate dry ingredients into the meringue.</span><br />
<span style="background-color: white; color: #212121; white-space: pre-wrap;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="background-color: white; color: #212121; white-space: pre-wrap;"><span style="font-family: "trebuchet ms" , sans-serif;">Now lay the dough until a tickness of about 3 mm and cut from it a lot of small rectangles, put them on a baking tin covered with parchment paper.</span></span><br />
<span style="background-color: white; color: #212121; white-space: pre-wrap;"><span style="font-family: "trebuchet ms" , sans-serif;">Bake for 7 minutes at 170°C in the oven (vent function), then take them out and spread with a thin layer of meringue. Bake for others 5-7 minutes until the meringue will be golden.</span></span><span style="background-color: white; color: #212121; font-family: "trebuchet ms" , sans-serif; white-space: pre-wrap;">Let the boscuits cool down befor eat them!!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-70756185724048218712016-04-12T00:22:00.001+02:002016-04-12T00:22:52.217+02:00Morbide Pizzette allo yogurt (Super soft mini pizzas made with yogurt)<div class="MsoNormal" style="text-align: center;">
Buonasera a tutti! State cercando un antipasto sfizioso per
la vostra cena? Oppure un piatto unico semplice ed equilibrato? Non lasciatevi
scappare questa ricetta! Si tratta di <b><i><u>Morbide Pizzette allo yogurt</u></i></b>. Sono
assolutamente veloci da preparare, prive di grassi aggiunti e con un buon
equilibrio fra proteine e carboidrati, ma soprattutto sono davvero soffici e
squisite! Potete personalizzarle come preferite e prepararle ¼ d’ora prima di
mangiarle! Ecco la ricetta!<o:p></o:p></div>
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<i><b><br /></b></i></div>
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<i><b>You will find the English version below</b></i></div>
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<o:p><br /></o:p></div>
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<o:p></o:p></div>
<a name='more'></a><br /><br />
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<b>Ingredienti</b> (per 4 pizzette da 10-15 cm di diametro)<o:p></o:p></div>
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350 g di farina (più q.b. per spolverare)<o:p></o:p></div>
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350 g di yogurt greco <o:p></o:p></div>
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1 cucchiaino raso di sale<o:p></o:p></div>
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1 cucchiaino raso di bicarbonato<o:p></o:p></div>
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1 cucchiaio di aceto bianco<o:p></o:p></div>
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(il bicarbonato e l’aceto possono essere sostituiti da mezza
bustina di lievito istantaneo per torte salate)<o:p></o:p></div>
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<b>Condimento (idee)</b><o:p></o:p></div>
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<div class="MsoListParagraphCxSpFirst" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Passata di pomodoro + mozzarella + verdure
grigliate (zucchine, funghi e peperoni)<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Mozzarella + salmone affumicato<o:p></o:p></div>
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<b>Preparazione</b><o:p></o:p></div>
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Se volete seguire le nostre proposte per il condimento,
iniziate tagliando le verdure a fettine sottili e grigliatele in padella ben
calda senza aggiungere olio. Cuocere circa un minuto per lato. Per i peperoni
potete procedere con una cottura al microonde alla massima potenza (2-3 minuti
ogni 150 g di peperoni) prima di passare alla padella. <o:p></o:p></div>
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Preparare l’impasto, versando tutti gli ingredienti insieme
dentro a una ciotola capiente. Lavorare velocemente fino ad ottenere una pasta
compatta, granulosa e molto appiccicosa: non preoccupatevi di impastare bene,
non è necessario. <o:p></o:p></div>
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Aiutandosi con la farina formare quattro palline e appiattirle
sulla carta da forno. Condire con la passata di pomodoro o con un filo d’olio
evo se lasciate la pizza bianca. Infornare a 180° C per 10 minuti (funzione
ventilata). <o:p></o:p></div>
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Farcire con i rimanenti ingredienti (fatta eccezione per il
salmone o per altri ingredienti da aggiungere a cottura ultimata) e cuocere per
altri 10 minuti o finché le pizzette saranno pronte e dorate.<o:p></o:p></div>
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Aggiungere il salmone o gli eventuali ingredienti da
inserire a cottura ultimata.<o:p></o:p></div>
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Vi consigliamo di consumare le pizzette calde appena
preparate, ma vi assicuriamo che anche il giorno dopo riscaldate mantengono la
loro bontà.<o:p></o:p></div>
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<b><i>***</i></b></div>
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<b><i><br /></i></b></div>
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<b><i>English version</i></b></div>
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Good evening! Are you looking for a tasty starter for your
dinner? Or rather a main course that is easy and balaced? Don’t loose this
recipe! We are talking about some <b><i><u>Super soft mini pizzas made with yogurt</u></i></b>.
They are absolutely fast, fat free and with a good balance between protein and
carbs, but most of all they are really soft and amazing! You can customize them
in the way you prefer and start preparing them 15 minutes before the meal! Here
there is the recipe! Enjoy it!<o:p></o:p></div>
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<b>Ingredients</b> (for 4 mini pizzas, diameter 10-15 cm)<o:p></o:p></div>
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350 g of flour (+ q.b. for dusting)<o:p></o:p></div>
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350 g of greek yogurt<o:p></o:p></div>
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1 tsp of salt<o:p></o:p></div>
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1 tsp of baking soda<o:p></o:p></div>
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1 tbp of white vinegar<o:p></o:p></div>
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<b>Toppings</b> (suggestions):<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Tomato sauce + mozzarella cheese grilled veggies
(zucchini, mushrooms, peppers)<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Mozzarella cheese + smoked salmon<o:p></o:p></div>
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<b>Preparation<o:p></o:p></b></div>
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<b><br /></b></div>
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If you decide to follow our topping suggestions, start
cutting the veggies into thin slices and grill them in a hot pan without any
fat. Cook about 1 minute each side. For the peppers you can cook them in the
microwave at the maximum power (2-3 minutes per 150 g of peppers) before
grilling them on the pan.<o:p></o:p></div>
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Prapare the dough, mix all the ingredients in a big bowl. Knead
fast until you obtain a well combined dough: it doesn’t matter whether it is
sticky and rough.<o:p></o:p></div>
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Using some additional flour divide the dough in 4 small
balls and flatten them on a sheet of parchment paper. Cover with tomato sauce
or with a drizzle of oil if you choose a tomato free topping. Put in the oven
for 10 minutes at 180 ° C.<o:p></o:p></div>
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Top with the other ingredients (exept for the salmon and for
other possible raw ingredients) and bake for 10 more minutes or until they will
be done.<o:p></o:p></div>
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Add the salmon or the possible raw ingredients.<o:p></o:p></div>
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We suggest you to eat these mini pizzas just after they are
ready, but their taste will be unchanged also the day after if you warm up
them.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-55151075421478251432016-04-05T14:53:00.001+02:002016-04-05T14:53:50.501+02:00Yogurt: proprietà nutrizionali, indicazioni di acquisto e come prepararlo<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Buongiorno a tutti!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Oggi vi vogliamo raccontare come auto-prodursi lo yogurt in casa e darvi anche alcune informazioni su questo alimento </span>dalla consistenza cremosa e dal sapore acidulo che noi adoriamo!</span><br />
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<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">CHE COS'È'?</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">TIPOLOGIE DI YOGURT</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">LATTOSIO E VALORI NUTRIZIONALI</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">INDICAZIONI DI ACQUISTO E NUTRIZIONALI</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">COME PREPARARE LO YOGURT FATTO IN CASA</span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>CHE COS'È'?</u></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lo yogurt è uno dei tanti prodotti che deriviamo dal latte! In particolare è il risultato di un processo di fermentazione portato avanti da 2 ceppi batterici che vengono aggiunti proprio a questo scopo. Per gli amanti della chimica questi sono:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- il<span style="background-color: white; line-height: 26px;"> </span><span style="background-color: white; line-height: 26px;"><i>Lactobacillus bulgaricus </i></span></span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 26px;">- lo <i>Streptococcus thermophilus</i></span></div>
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<span style="background-color: white; line-height: 26px;"><span style="font-family: "trebuchet ms" , sans-serif;">Questi operano in maniera protosimbiotica, ovvero lo streptococco lavora per primo e prepara il "terreno" al lattobacillo.</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 26px;">I batteri lavorano scindendo il LATTOSIO (lo zucchero del latte) in GLUCOSIO e GALATTOSIO (due monosaccaridi), i quali danno poi origine all'ACIDO LATTICO, in quale conferisce il tipico sapore acidulo allo yogurt.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3ANMULLCkLyH1Q25WYqmxedNBTC31baba-GtgaB0f9BTzqqytfb8hVUgvNKBR_QSXc0BjZ-2KtbljpIPx4vw1iG5elgnyZ3QmyqKiYVOQoa4GyfTigZTbYcZvVB9Qf7DkyUn5V7l8b8/s1600/lattosio.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3ANMULLCkLyH1Q25WYqmxedNBTC31baba-GtgaB0f9BTzqqytfb8hVUgvNKBR_QSXc0BjZ-2KtbljpIPx4vw1iG5elgnyZ3QmyqKiYVOQoa4GyfTigZTbYcZvVB9Qf7DkyUn5V7l8b8/s640/lattosio.png" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">La parte lipidica non viene intaccata dall'azione batterica, mentre una parte delle proteine (per esempio la CASEINA) viene parzialmente idrolizzata, rendendo il prodotto molto più digeribile.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Le proteine del siero (LATTOALBUMINA e LATTOCASEINA) invece rimangono inalterate.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>TIPOLOGIE DI YOGURT</u></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-Da <i>latte vaccino</i>: </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">è la forma più diffusa, le reazioni che avvengono sono quelle spiegate sopra.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-Da <i>latte ovino/caprino</i>: </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">molto simile a quello vaccino, cambiano alcuni valori nutrizionali. Il sapore è molto più marcato e deciso.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-Da <i>latte di soia</i>: </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">il latte di soia può essere tranquillamente fermentato, proprio come quello vaccino e si ottiene l'alternativa completamente vegan.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-<i>Kefir</i>: </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">non lo possiamo definire propriamente yogurt, ma ci permettiamo di annoverarlo in questa categoria perché il procedimento è il medesimo: può essere preparato da qualsiasi tipo di latte (anche il latte di soia); l'unica cosa che cambia rispetto al processo presentato sopra è che i ceppi batterici non sono due, ma sono tantissimi e diversi tra loro! Questi danno origine a vari tipi di fermentazione, oltre a quella lattica, tra le quali quella alcolica. Si, ora vi starete chiedendo se il Kefir è alcolico...ebbene si, ma molto leggermente! Tranquilli e non abbiate paura di inserirlo nelle vostre colazioni!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>LATTOSIO E VALORI NUTRIZIONALI</u></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Come è ben noto, il lattosio può provocare una grave intolleranza che dà i più svariati sintomi. La gravità dell'intolleranza e soprattutto la quantità di lattosio tollerata, è variabile da persona a persona, così come i sintomi.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Come abbiamo visto in precedenza lo yogurt è un alimento a basso contenuto di lattosio, grazie all'azione dei batteri, ma va ricordato che comunque non ne è privo, non essendo tutto completamente idrolizzato. Questo implica che sia un alimento adatto a chi ha una tolleranza al lattosio abbastanza elevata (seppur presentando l'intolleranza), mentre chi ha un'intolleranza grave deve optare per i prodotti privi di lattosio (ormai sono facilmente reperibili in commercio).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I valori nutrizionali sono molto simili a quelli del latte di partenza, ma vale comunque la pena di metterli a confronto! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Nel paragone inseriamo anche lo yogurt greco: <i>latte, yogurt tradizionale </i>e<i> yogurt greco.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">(Le tabelle e i dati sono presi da:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-small;"><a href="http://nut.entecra.it/646/tabelle_di_composizione_degli_alimenti.html?alimento&nutriente=tutti&categoria=tutte&quant=100&submitted1=TRUE&sendbutton=Cerca">http://nut.entecra.it/646/tabelle_di_composizione_degli_alimenti.html?alimento&nutriente=tutti&categoria=tutte&quant=100&submitted1=TRUE&sendbutton=Cerca</a>)</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">YOGURT INTERO</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22nPjZGyxUt8HTsgau5RaGz6fsdsDa9XUTdxLc-9tfJ-6hGPGZfnx5r_Azftp72jM9T9usBjKa4_MB5HIAOebbxmbjbIXThiTfcA97YRpcsdDSXNSbzlKBUotCGvU5U9R-Qg2X_QTUag/s1600/yog+inter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22nPjZGyxUt8HTsgau5RaGz6fsdsDa9XUTdxLc-9tfJ-6hGPGZfnx5r_Azftp72jM9T9usBjKa4_MB5HIAOebbxmbjbIXThiTfcA97YRpcsdDSXNSbzlKBUotCGvU5U9R-Qg2X_QTUag/s400/yog+inter.jpg" width="400" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">LATTE INTERO</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFFKQ2Mq7G8zZ4xvc0NR6Idw0vwkE91GT6XlrNqP1K3FfsPkDwCDxuH10gm4nRoduryb0kLU14xa7LCOyfppcpsOduFDkyc25IMQ0swzrex1qXHxoIafgO6f-Gk_cdD9rc_yc_-PTlkE/s1600/latte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFFKQ2Mq7G8zZ4xvc0NR6Idw0vwkE91GT6XlrNqP1K3FfsPkDwCDxuH10gm4nRoduryb0kLU14xa7LCOyfppcpsOduFDkyc25IMQ0swzrex1qXHxoIafgO6f-Gk_cdD9rc_yc_-PTlkE/s400/latte.jpg" width="400" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">YOGURT GRECO INTERO</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0ZeVLvw9T2dKaquv7ra6hyDGthQXy3J2dPR2n9n96jVZ3QllIGjqYnH1FIWDigYUVvuQKfwTsWFH6o9ZGNj2dhSfQsSOZetxSLQNUZijcf9RoE_kbHtaL-BSqIBke8rpV6jBbktOZiA/s1600/yog+greco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0ZeVLvw9T2dKaquv7ra6hyDGthQXy3J2dPR2n9n96jVZ3QllIGjqYnH1FIWDigYUVvuQKfwTsWFH6o9ZGNj2dhSfQsSOZetxSLQNUZijcf9RoE_kbHtaL-BSqIBke8rpV6jBbktOZiA/s400/yog+greco.jpg" width="400" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"> Come potete vedere, lo yogurt, in qualunque forma lo scegliate è davvero un alimento leggero, magro, ricco di proteine e povero di grassi.</span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Lo yogurt greco invece è più ricco di lipidi e proteine (il siero viene rimosso e quindi le sostanze nutritive si concentrano), ma più povero di zuccheri perché nel siero è in parte disciolto il lattosio, e quindi una parte di questi se ne va insieme ad esso.</span><span style="font-family: "trebuchet ms" , sans-serif;">Noi sviluppiamo il confronto fra le versioni intere, ma il discorso</span><span style="font-family: "trebuchet ms" , sans-serif;"> si può fare analogamente</span><span style="font-family: "trebuchet ms" , sans-serif;"> anche per quelle parzialmente e totalmente scremate. Di queste riportiamo i valori nutrizionali solo per quanto riguarda lo yogurt tradizionale tralasciando quello greco:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">YOGURT SCREMATO</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiLJrHWbdldYE0RlKyKfFvq5w-YH1tdVk-50JVTWr56rFGiSZtwMI44aw9yBfghlU2h2wof2ViQxNYD3j161vz_ymRkXQRQMLyRZ8U1B2t8s8dHpmmN7yV5LN67BYYnM6ZJd9V5Cyvkg/s1600/yog+s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiLJrHWbdldYE0RlKyKfFvq5w-YH1tdVk-50JVTWr56rFGiSZtwMI44aw9yBfghlU2h2wof2ViQxNYD3j161vz_ymRkXQRQMLyRZ8U1B2t8s8dHpmmN7yV5LN67BYYnM6ZJd9V5Cyvkg/s400/yog+s.jpg" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvF0J1t3ktlb_QIE-AN8UK0wmkAqS30DPWLvu2sZTRpyFKMZk-qyCT6_LFkcsSbEKAA-s9GyBKEBfy04LVTtF_VZcEzwHkWU5L0CzdAUyKvY_kRGzbDDbNK_pcc9J8bA6ZcttW7b1Xxc/s1600/youg+ps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvF0J1t3ktlb_QIE-AN8UK0wmkAqS30DPWLvu2sZTRpyFKMZk-qyCT6_LFkcsSbEKAA-s9GyBKEBfy04LVTtF_VZcEzwHkWU5L0CzdAUyKvY_kRGzbDDbNK_pcc9J8bA6ZcttW7b1Xxc/s400/youg+ps.jpg" width="400" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>INDICAZIONI DI ACQUISTO E NUTRIZIONALI</u></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Spesso può essere difficoltoso preparare lo yogurt in casa per mancanza di tempo o di mezzi, vogliamo quindi lasciarvi una piccola guida per acquistare la meglio questo preziosissimo alimento!</span></div>
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<li style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Optate per il bianco! Spesso siamo invogliati e incuriositi dai gusti di yogurt più particolari, ma questi gusti spesso perdono la loro identità di yogurt trasformandosi in veri e propri dessert. Il modo migliore di consumare lo yogurt è con un po' di frutta, oppure con qualche cereale se vogliamo un pasto più sostanzioso. Se per voi lo yogurt fosse troppo acido, è sufficiente dolcificare con un po' di miele, sciroppo d'acero, zucchero a velo (lo zucchero classico no, perché fatica a sciogliersi). </span><span style="font-family: "trebuchet ms" , sans-serif;">Anche quando acquistate il bianco fate attenzione però agli ingredienti: se ne possono trovare con aggiunta di addensanti, conservanti, zuccheri o crema di latte, noi vi consigliamo di preferire quello classico che presenta solo latte e fermenti lattici! Sta a voi poi scegliere se lo volete intero, parzialmente o totalmente scremato.</span></li>
<li style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Se invece non potete fare a meno di prender quelli già aromatizzati, preferite quelli con la lista di ingredienti più corta e controllate gli zuccheri sulle etichette:</span><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"> scegliete sempre quelli con la
quantità di zuccheri più bassa. </span><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">NB: spesso gli yogurt magri
già aromatizzati sono molto ricchi di zuccheri, ben più di quelli interi,
quindi controllate sempre! Meglio 20 kcal in più ma ben bilanciate, piuttosto
che un alimento pieno di zuccheri semplici e raffinati! </span></li>
<li style="text-align: center;"><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">Per quanto riguarda lo yogurt alla frutta controllate sempre che contengano frutta fresca e non
preparazioni alla frutta. Attenzione anche ai prodotti in cui vi vengono dati
cereali, cioccolatini o altro snack già pronti da mixare nello yogurt: spesso
non sono di buona qualità, contengono grassi poco nobili e conservanti. Come
detto prima </span><i style="font-family: 'Trebuchet MS', sans-serif;">Optate per quello bianco e arricchitelo voi stessi!</i><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"> aggiungendo
frutta secca, cioccolato fondente, biscottini o tutto quello che volete,
otterrete ugualmente un risultato </span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><b><u>COME
PREPARARE LO YOGURT FATTO IN CASA </u></b></span></div>
<div style="text-align: center;">
<ul>
<li><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">Preparare lo yogurt è davvero
semplicissimo, il passaggio più critico è </span><u style="font-family: 'Trebuchet MS', sans-serif;">selezionare il latte e lo
starter giusto</u><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">. Gli ingredienti necessari sono: </span></li>
</ul>
</div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">-latte:</span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe;"><span style="font-family: "trebuchet ms" , sans-serif;">potete scegliere quello
che preferite, sia vaccino che di soia; attenzione: con altri latti vegetali non è
possibile ottenere la fermentazione e nemmeno con il latte senza lattosio, poiché i batteri non sarebbero in grado di operare la reazione spiegata sopra </span></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">-fermenti:</span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">abbiamo due modi per ottenerli: comprare i fermenti lattici puri in
farmacia, erboristeria o in alcuni negozi specializzati oppure usare uno yogurt
già pronto come starter. </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">NB: Se decidete di acquistare uno yogurt come starter prendete una marca di cui gradite sapore e consistenza perché il risultato del vostro sarà molto simile al genitore. </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">Come detto prima è molto importante selezionare
i giusti ingredienti per ottenere il risultato desiderato: ogni latte è
diverso e ogni yogurt (o fermenti) che sceglierete di utilizzare
potrebbero avere effetti differenti. </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">Ricordiamoci che i fermenti sono
esseri viventi e come tali sono sensibili alle condizioni ambientali: Non vi
scoraggiate se la prima volta lo yogurt non vi verrà o non sarà come lo
desideravate: cambiate latte o starter è riprovate! Una volta ottenuto il
primo yogurt comunque potete tenere da parte il vostro e usare questo come
starter! </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<ul>
<li><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">Una volta scelti i prodotti di partenza dobbiamo </span><u style="font-family: 'Trebuchet MS', sans-serif;">mescolare
lo starter e i fermenti</u><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">, le dosi sono: </span></li>
</ul>
</div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">1 L di latte </span><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">+</span><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"> 1 bustina di fermenti
puri </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">oppure </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">1 L di latte + 1 vasetto (125 g di yogurt), </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">con queste quantità otterrete circa 7-8 vasetti. </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">In questa fase di mescolatura, partite mescolando i fermenti o lo yogurt con
poco latte, e poi aggiungere gradatamente il resto del latte per evitare </span><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">la formazione di grumi. </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<ul>
<li><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">Una volta effettuato questo passaggio è il
momento di far avvenire la fermentazione. </span><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">Qui abbiamo varie tecniche: </span></li>
</ul>
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"></span><br />
<ol><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">
<li>Yogurtiera: è il metodo più semplice, si tratta di un contenitore
riscaldato munito di vasetti, nei quali andrete ad inserire il vostro mix di
latte e fermenti. Una volta fatta questa operazione e inseriti i
vasetti nell'apparecchio, questo va semplicemente chiuso e acceso e lasciato
lavorare per 8-12 ore. Lo yogurt verrà portato ad una temperatura di circa 40
°C, ideale per far avvenire la fermentazione. Passate comunque circa 6-7 ore
cominciate a controllare la consistenza dello yogurt: quando è perfetta
rimuovete i vasetti, non lasciate fermentare ulteriormente. NB: I tempi sono indicativi, ma una volta fatto saprete esattamente il
tempo necessario per il vostro yogurt e la volta dopo sarà molto
più semplice! Con 30-40 euro riuscite ad acquistare una buona yogurtiera (noi abbiamo questa)</li>
</span>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm-eu.amazon-adsystem.com/e/cm?t=uningegnaifor-21&o=29&p=8&l=as1&asins=B005B7GQNC&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe>
</ol>
<br />
<ol>
</ol>
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">e se fate spesso lo yogurt è davvero un
valido investimento! Questi apparecchi consumano pochissima elettricità, sono
compatti e facilissimi da usare. </span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">2.Mettere il mix in un pentolino e a fiamma
dolcissima portarlo a circa 40 °C mescolando di continuo (vi serve un
termometro da cucina come questo), </span><br />
<ol><span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">
</span></ol>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm-eu.amazon-adsystem.com/e/cm?t=uningegnaifor-21&o=29&p=8&l=as1&asins=B00APXG1SM&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe>
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">quindi inserirlo nei vasetti o anche in uno
grande per comodità e avvolgerlo in una coperta di lana, quindi inserirlo nel
forno con la luce accesa e lasciar fermentare come detto sopra. </span><br />
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">3.Se non volete
acquistare la yogurtiera né possedete il termometro, potete accendere il forno a 40°C, mettere i vasetti col mix di latte e fermenti al suo interno e lasciar fermentare: anche se la
temperatura non è elevata e quindi il consumo non è eccessivo, si
tratta comunque di un forno acceso per parecchie ore, quindi non il metodo
più economico dei 3! </span><br />
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">
</span>
<br />
<div>
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">
</span>
<br />
<div>
<ul><span style="background-color: #fefefe;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Qualsiasi metodo avrete scelto a questo punto vi
troverete il vostro yogurt pronto: ora va messo in in frigo per almeno 4
ore prima di mangiarlo. Potete decidere se lasciarlo bianco e condirlo al
momento di servirlo (scegliete questa opzione se lo volete gustare con frutta
fresca, muesli o biscottini)</span><span style="font-family: "trebuchet ms" , sans-serif;"> <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 107%;">oppure aromatizzarlo prima del riposo in
frigorifero, mescolando accuratamente gli ingredienti. Noi vi suggeriamo queste
alternative, ma sta a voi la scelta! </span></span><span style="font-family: "trebuchet ms" , sans-serif; line-height: 107%;">-Marmellata di frutta -Caffè solubile e
zucchero o miele -Cocco in scaglie e zucchero o miele -Cacao e zucchero o miele</span></li>
</span></ul>
</div>
<span style="background-color: #fefefe; font-family: "trebuchet ms" , sans-serif;">
</span></div>
Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-59379623944753154902016-04-04T14:03:00.000+02:002016-04-04T16:09:09.654+02:00International monday: pasto tipico indiano<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Ciao a tutti! </span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Finalmente un altro lunedì e torna il nostro appuntamento International Monday in collaborazione con Magna e Tes! </span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Oggi ci soffermiamo sulla cucina indiana, senza dubbio una tappa davvero intrigante che stuzzica l'appetito di molti! Come al solito ci scusiamo per la brutale selezione che siamo stati costretti a fare; abbiamo scelto dei piatti che rispecchiano in pieno quella che è la parte della cucina indiana che ci piace di più, con i suoi sapori e le sue spezie e la sua caratteristica esotica che la rende sempre perfetta per un cenetta in due o per un ritrovo fra amici!</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Il menù di oggi prevede:</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">- <b><u><i>Gamberi Tandoori</i></u></b> (realizzato da Un ingegnere ai fornelli x 2)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3nTHqWxLahvvzRU6xXSH-GxgZaqsjafUZfeSxayfR4Z4fno7i81Cl3ONgUH6bQp5Tfqlt8TPdphQJo7DzydCuVJUdOOHigBfCdKbkr1IszBrURvAj4L0raR-rpdtQmw_GrvNLe7B92U/s1600/20160403_204111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3nTHqWxLahvvzRU6xXSH-GxgZaqsjafUZfeSxayfR4Z4fno7i81Cl3ONgUH6bQp5Tfqlt8TPdphQJo7DzydCuVJUdOOHigBfCdKbkr1IszBrURvAj4L0raR-rpdtQmw_GrvNLe7B92U/s640/20160403_204111.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">- <i><u><b>Riso con Curry di gamberi</b></u></i> (realizzato da Magna e Tes)</span><br />
<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/AVvXsEjESJuIzrQq7fuysSp4zwWUneJTGm9o7-Y_VkKXHG6KnNRDIG6FzT1dsblZiXb8KNaOjmFe6fvZUp3uAbMXjn80gPuXET0a5NUYiwrEKjzGaLKIhft1sL9EqyuW5pR9vG351N8tYM8wRSo/s1600/12923367_971418629600927_7301901459954010903_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESJuIzrQq7fuysSp4zwWUneJTGm9o7-Y_VkKXHG6KnNRDIG6FzT1dsblZiXb8KNaOjmFe6fvZUp3uAbMXjn80gPuXET0a5NUYiwrEKjzGaLKIhft1sL9EqyuW5pR9vG351N8tYM8wRSo/s640/12923367_971418629600927_7301901459954010903_n.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">-<b><i><u>Aloo ki tikki</u></i></b> (realizzato da Magna e Tes)</span><br />
<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/AVvXsEikPl7Vc5BkdghefrO0O6jxo5aeSQNiMNlNHliKHItZNiPIAOl1y4fihPkHA-FvefdX71rK-Y1iE5IRYW_uli6tq8hQ4mZ360yG-FNnDavDqade6UyAPRZTKr41WEym2NXEt-WTvRMnMb4/s1600/12931216_971418652934258_5086484228550380061_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPl7Vc5BkdghefrO0O6jxo5aeSQNiMNlNHliKHItZNiPIAOl1y4fihPkHA-FvefdX71rK-Y1iE5IRYW_uli6tq8hQ4mZ360yG-FNnDavDqade6UyAPRZTKr41WEym2NXEt-WTvRMnMb4/s640/12931216_971418652934258_5086484228550380061_n.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">-<b style="font-style: italic; text-decoration: underline;">Lassi</b> (realizzato da Un ingegnere ai fornelli x 2)</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgE9F3OwqwvI8Ob1SUlNVCZkHD1AGvaZV8-dprTXPLFi86_ysujt4mRZdJokH4Vum18OhzUcHHISQaAutCLQtJDa97V0usQr0v2h-z6qKOnXc5pkXxSCyvVjLOc1W8RUi9DhqIpvEBjg/s1600/20160330_082926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgE9F3OwqwvI8Ob1SUlNVCZkHD1AGvaZV8-dprTXPLFi86_ysujt4mRZdJokH4Vum18OhzUcHHISQaAutCLQtJDa97V0usQr0v2h-z6qKOnXc5pkXxSCyvVjLOc1W8RUi9DhqIpvEBjg/s640/20160330_082926.jpg" width="482" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">DI seguito trovate le nostre 2 ricette, ovvero i Gamberi Tandoori e il Lassi.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> Per le crezioni di Carlotta Lolli, visitate il blog Mgna e Tes! ;) Questo è il link al suo post: <a href="http://www.magnaetesweb.com/blog/cucina-internazionale-la-tappa-indiana/">http://www.magnaetesweb.com/blog/cucina-internazionale-la-tappa-indiana/</a></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><br />
<br />
<br />
<br /></div>
<div style="text-align: center;">
</div>
<a name='more'></a><div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Gamberi Tandoori</u></b></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>I gamberi tandoori sono una tipica preparazione indiana a base di yogurt, spezie e succo di limone, che donano un bel sapore deciso al pesce grazie alla lunga marinatura.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Oltre ai gamberi potete usare qualunque tipo di pesce vi piaccia oppure anche la carne!</i></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti</b> (per 1-2 persone)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">200 g di gamberi sgusciati</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">100 g di yogurt intero</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaino di olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaino colmo di garam masala*</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1-2 cucchiai di succo di limone</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sale q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">prezzemolo q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>*tipico mix di spezie macinate indiane composto da: curcuma, pepe, aglio, finocchio, chiodi di garofano, coriandolo, cumino, zenzero in polvere, peperoncino, ma da marca a marca gli ingredienti potrebbero variare.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Se non lo trovate potete usare direttamente le spezie sopra elencate o addirittura escluderne qualcuna se non l'avete in dispensa.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mescolare lo yogurt con l'olio, il sale, il prezzemolo, le spezie e il succo di limone, quindi immergere i gamberi assicurandosi di amalgamarli bene con il composto.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Coprire con la pellicola trasparente e lasciar riposare in frigo almeno 4 ore, ma più tempo rimarranno a marinare più saranno morbidi e saporiti!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Passato questo tempo rimuoverli dallo yogurt con una forchetta e posizionarli sopra una teglia rivestita da carta forno.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Infornare 8 minuti a 170°C funzione ventilata quindi accendere il grill per gli ultimi 5 minuti.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Servire caldi spolverando con altro prezzemolo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WE6ulVcPjL4ihA3s17XGt6TdGIIh-BSxw59evtaOXX97yHN73zVXuyllND2rDZx6ufo5HunWe68u50YJZIQ-HNfmvV9kEQ3gbzhr3WyAlBDsTY4WZ9tIAmiOobI_gPEQjrFHeG_-zb8/s1600/20160403_204125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WE6ulVcPjL4ihA3s17XGt6TdGIIh-BSxw59evtaOXX97yHN73zVXuyllND2rDZx6ufo5HunWe68u50YJZIQ-HNfmvV9kEQ3gbzhr3WyAlBDsTY4WZ9tIAmiOobI_gPEQjrFHeG_-zb8/s640/20160403_204125.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>...</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Lassi</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>E' una bevanda/frullato a base di mango e yogurt, golosissima e molto dissetante, gustata fresca sarà perfetta per la vicinissima stagione estiva!</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti (per 1 persona)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Mezzo mango maturo (circa 200 g di polpa al netto)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">100 g di yogurt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Miele a piacere</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Latte a piacere</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Dopo aver pulito e tagliato a cubetti il mango, frullarlo molto bene insieme allo yogurt. Potete aggiungere latte a piacere per ottenere la consistenza desiderata. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Alla fine dolcificate a vostro gusto con il miele.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-4115364420984130122016-03-30T22:16:00.004+02:002016-03-30T22:17:16.225+02:00Mercoledì vegano: Cavolfiori fritti al forno (Oven fried cauliflowers)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Ciao a tutti! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Eccoci con un nuovo appuntamento del Mercoledì vegano!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oggi vi proponiamo dei Cavolfiori "fritti" al forno! E' una ricetta davvero facile e light: questi cavolfiori non sono di fatto fritti, ma preparati al forno cosa che li rende davvero leggeri e salutari! Tuttavia il gusto è eccezionale e vi sorprenderà! Chiaramente sono vegani e senza lattosio, e non dimentichiamo di sottolineare che sono anche senza glutine! Quindi sono adatti davvero a tutti! Inoltre sono bellissimi da vedere...cosa che non guasta quando si tratta di far mangiare le verdure ai bambini! Buona lettura!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYc6tP3qQZlbP3AvWfcR3NJ2PzcZlj-eEhBxP8grwUCOaI1crSK81B0XZ_flrZJ_uUGrGpejR5T1MwAdAdKID4t6fLRfSsofkjlBR3Wpa-uHNa4or8frZQNVPfew1H9q-mNvHIUcN_nk/s1600/20160311_135251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYc6tP3qQZlbP3AvWfcR3NJ2PzcZlj-eEhBxP8grwUCOaI1crSK81B0XZ_flrZJ_uUGrGpejR5T1MwAdAdKID4t6fLRfSsofkjlBR3Wpa-uHNa4or8frZQNVPfew1H9q-mNvHIUcN_nk/s640/20160311_135251.jpg" width="572" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0ZpkyN7m6tYTnCXP3eSmBHl3afeFl35jy3THPDTSsCZa-Mxssx0yNjWmNhxEPWJEnowXA829kLt6nIYGktBBsHlfqyttglUIRkUYum1_WpP7SwxdUBL3bhTFkppParL_pOGEvfHcSiA/s1600/20160311_135303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0ZpkyN7m6tYTnCXP3eSmBHl3afeFl35jy3THPDTSsCZa-Mxssx0yNjWmNhxEPWJEnowXA829kLt6nIYGktBBsHlfqyttglUIRkUYum1_WpP7SwxdUBL3bhTFkppParL_pOGEvfHcSiA/s640/20160311_135303.jpg" width="532" /></a></div>
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<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></div>
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<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti</b></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cavolfiori o broccoli romani tagliati a cimette</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Yogurt di soia non dolcificato</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Farina di mais</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sale </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Spezie a piacere (noi abbiamo usato paprika, pepe e curcuma)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lessare (5 minuti) o cuocere a vapore (10-15 minuti) o al microonde (1 minuto a 900 watt ogni 100 g) i cavolfiori fino a che saranno morbidi, ma non troppo teneri.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Una volta cotti tamponarli con un po' di carta assorbente per rimuovere l'eccesso di acqua.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mescolare allo yogurt le spezie scelte, quindi immergere i cavolfiori in esso, rimuovere l'eccesso e impanarli nella farina di mais.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Posizionarli su una teglia coperta di carta forno, versare un filo di olio sopra i cavolfiori, quindi cuocere a 180°C funzione ventilata per 15 minuti, rigirando a metà cottura.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Salare i cavolfiore e mangiare!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_ckarOOBBOvZ84bPDrHVx6vb4t5KCkAcbESDQHSVw6AiTQh1nFpj2d6u2bHo4mV77G6bSF9cY6-phsUhs-YE7ERSnLEGA0lfMsrI9PXEV70onmxldoWXEUjG24qRuhOUOVXCCGpn_WI/s1600/20160311_135301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_ckarOOBBOvZ84bPDrHVx6vb4t5KCkAcbESDQHSVw6AiTQh1nFpj2d6u2bHo4mV77G6bSF9cY6-phsUhs-YE7ERSnLEGA0lfMsrI9PXEV70onmxldoWXEUjG24qRuhOUOVXCCGpn_WI/s640/20160311_135301.jpg" width="360" /></a></div>
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<span style="font-size: x-large;">...</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Hello to everybody! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Here we go with a new date of Vegan Wednesday!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Today we propose you some Oven "fried" cauliflowers"! It' a recipe very easy and light: These cauliflowers actually aren't fried, but prepared in the oven, and that makes them lighter and healthier! Anyway the taste is fantastic and will surprise you! Obviously they are vegan and lactose free, and we can't forget to say that they are also gluten free! Hence they are for everybody! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Moreover they are very good looking...that will help you if you want to make children eat them! Enjoy the reading!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Cauliflower or broccoli florets</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Unsweetened soy sogurt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Corn flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Extra virgin olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Additional spices (we used paprika, pepper and turmeric)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparations</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Boil (5 minutes) or steam (10-15 minutes) or microwave (1 minute, 900 watt for each 100 g) the cualiflowers until they are tender, but not too much.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">When they are cooked dry them with some paper towel for remove the surplus water.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Mix the yogurt with the spices, then cost the cauliflowers with the mix and bread them with the Corn flour. Put them on a lid covered with baking paper, sprinkle with a drizzle of oil,then ok for 15 minutes at 180°C, vent function. Salt the cauliflowers and eat them!</span></div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-83254061179359173612016-03-29T21:54:00.001+02:002016-03-29T22:13:29.311+02:00RIcette veloci e leggere: Insalata di cavolo cappuccio rosso con arance, mandorle e feta (Red cabbage salad with oranges, almonds and feta cheese)<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Buonasera a tutti! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Fra i tanti impegni abbiamo trovato poco
tempo per dedicarci alla cucina nell'ultima settimana, ma la ricetta di oggi è
un’eccezione proprio grazie alla sua praticità e velocità. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Si tratta di una
freschissima Insalata di cavolo cappuccio rosso con arance, mandorle e feta. L’accostamento
di colori è davvero molto bello a nostro parere ed è un efficace invito a
tuffarsi e a mangiarla! Questa insalata è un trionfo di cavolo cappuccio, ed è
resa davvero intrigante dall'aggiunta dell’arancia che va a contrastare con la
sua dolcezza il gusto salato della feta! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Non resta che lasciarvi la ricetta!
Buona lettura! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>You will find the English version below</i></b></span></div>
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<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredienti</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Cavolo cappuccio rosso</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Arance</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Mandorle</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Feta</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sale, pepe, olio evo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Aneto (opzionale)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Preparazione</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Lavare e tagliare a julienne il cavolo, quindi condirlo con sale, pepe e olio.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Posizionarlo in un piatto, quindi aggiungere la feta tagliata a cubetti, le arance tagliate a cubetti, le mandorle tritate e cospargere con l'aneto.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b style="font-family: 'Times New Roman';"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">...</span></b></span><br />
<b><i><br /></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>English version</i></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Good evening! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Because of a sequence of busy days in the last
week we have found little time to cook, but the recipe of today is an exception
due to its practicity and its fastness. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">It is a really fresch Red cabbage salad
with oranges, almonds and feta cheese. The mix of colours is really beatiful,
in our opinion, and it is an effective spur to rush into it and eat. This salad
is an explosion of red cabbage, and it is made more interesting by adding
oranges whose sweetness contrasts the savoury flavour of feta cheese! </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">That’s the
recipe, enjoy the reading!<o:p></o:p></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Red cabbage </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Orange</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Feta cheese</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Almonds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Dill (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Salt, pepper and oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Preparations</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Wash and julienning the cabbage, then season with salt, pepper and oil.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Put the cabbage on a dish then add the feta cut into cubes, the oranges peeled and diced, the almonds grounded and sprinkle with the dill</span><br />
<b><br /></b>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-10149615253981191702016-03-21T14:20:00.003+01:002016-03-21T16:15:28.587+01:00International Monday: la cucina greca!<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Eccoci col secondo pasto tipico </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">realizzato insieme al blog </span><i style="font-family: 'Trebuchet MS', sans-serif;">Magna e Tes</i><span style="font-family: "trebuchet ms" , sans-serif;"> di Carlotta Lolli.</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Questa seconda tappa della nostra rubrica <i>International Monday</i> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">è dedicata alla <i><u><b>cucina greca</b></u></i>! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Si tratta di un appuntamento molto importante e che ci ha motivato molto dal punto di vista della ricerca e della scelta dei piatti. Infatti una cultura così importante e basilare per la nostra identità di oggi ha una cucina che è altrettanto antica e vasta! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">In più a ciò si aggiungono le influenze di altre cucine, quale soprattutto quella turca, che rendono ancor più interessante, ma allo stesso tempo difficile il compito di scegliere qualcosa di rappresentativo! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">La nostra proposta per questo pasto tipico è:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">-Frittelline di cipolla (realizzato da Magna e Tes)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7f2dAKNC1Oy7eSCI1rex_UWRdG-CQE2_iyQT8weL37Cbm45oocB5wf0gwKFpw7vGQVUPpdAUh6wHBQusC-VQz4QmaYaufGqUeehUIUqtqbruPCei-civCONijlJzwpIpVXk_MpFItLBo/s1600/19-03-16+Cucina+greca.+frittelle+di+cipolla+e+%252Cemta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7f2dAKNC1Oy7eSCI1rex_UWRdG-CQE2_iyQT8weL37Cbm45oocB5wf0gwKFpw7vGQVUPpdAUh6wHBQusC-VQz4QmaYaufGqUeehUIUqtqbruPCei-civCONijlJzwpIpVXk_MpFItLBo/s640/19-03-16+Cucina+greca.+frittelle+di+cipolla+e+%252Cemta.JPG" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">-Gamberi al sesamo e funghi (realizzato da Un ingegnere ai fornelli x 2)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rjXOoBVRmHhoiTKZzKs4H73d5F6e7BmL4vRnOtkK6umhJf53d4SiJNzRNrl6gh8xaBkW7rEVyxOttPbBA9M7uYvCybwWEEzQ7-bT3vfHgIT0XTP5fBaL9-dTju1_8Bf_9-eBHizK3_Y/s1600/20160317_210451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rjXOoBVRmHhoiTKZzKs4H73d5F6e7BmL4vRnOtkK6umhJf53d4SiJNzRNrl6gh8xaBkW7rEVyxOttPbBA9M7uYvCybwWEEzQ7-bT3vfHgIT0XTP5fBaL9-dTju1_8Bf_9-eBHizK3_Y/s640/20160317_210451.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">-Insalata greca (realizzato da Magna e Tes)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKHrR7n3zhGHox9u1RWD7s3j95-E0IVrMzCZ7VljZcH4iAet1evYyB6XruxLIWgbojz9B6Ki3gC_2QEX0p596xZjPCLRVhlqZH2kR76WqFL1uRGM-K1RRn8dRIdxfmwqVsLjkERlcFTU/s1600/10-08-13+pranzo+casa.+insalata+greca.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKHrR7n3zhGHox9u1RWD7s3j95-E0IVrMzCZ7VljZcH4iAet1evYyB6XruxLIWgbojz9B6Ki3gC_2QEX0p596xZjPCLRVhlqZH2kR76WqFL1uRGM-K1RRn8dRIdxfmwqVsLjkERlcFTU/s640/10-08-13+pranzo+casa.+insalata+greca.JPG" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-Yogurt greco (realizzato da Magna e Tes)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoacwYMltk59qgfxp-xs8TF99-4QvkOBlNi17zzFz6EBIbMx2chz-mMY2biuZu4ZUpmN_erTnTF6-ShiBXl2xUkGKLh-zcSewzaa-xDbDeKa1gBJAbRXCHeFFbZWxi42Xe2leQJa6-Aq8/s1600/20160319_142853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoacwYMltk59qgfxp-xs8TF99-4QvkOBlNi17zzFz6EBIbMx2chz-mMY2biuZu4ZUpmN_erTnTF6-ShiBXl2xUkGKLh-zcSewzaa-xDbDeKa1gBJAbRXCHeFFbZWxi42Xe2leQJa6-Aq8/s640/20160319_142853.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Di seguito sono riportate le nostre due ricette (i Gamberi al sesamo e funghi e lo Yogurt greco); per le creazioni di <i>Magna e Tes</i> vi invitiamo a cliccare sul seguente link:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"> <a href="http://www.magnaetesweb.com/blog/la-cucina-greca-insalata-e-frittelle-di-cipolla/">http://www.magnaetesweb.com/blog/la-cucina-greca-insalata-e-frittelle-di-cipolla/</a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><u><span style="font-size: large;">Gamberi al sesamo e funghi</span></u></i></b><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Questo piatto è costituito da sapori semplici e naturali,
che rimandano alla cucina greca antica. Il sesamo innanzitutto era ritenuto una sorta di energetico e veniva servito nei banchetti nuziali per favorire gli
sposi, mentre era considerato un dopante per gli sportivi. Il prezzemolo era
una pianta molto rilevante per i Greci, tanto che è nominato dallo stesso
Omero, che ci racconta che era utilizzato dagli Achei come energizzante per i
cavalli. Il coriandolo è una spezia con proprietà terapeutiche che erano già
apprezzate dai Micenei. Pare che questa ricetta, o comunque una versione
simile, si possa trovare in alcuni antichi scritti greci.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti </i></b>(per 2 persone)<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">300 g di gamberi sgusciati<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150 g di funghi freschi puliti (noi champignon)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaio colmo di semi di sesamo (noi per rendere il
tutto più interessante abbiamo usato un mix di semi: sesamo, lino, girasole e
zucca)<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaio di olio evo<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Prezzemolo<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">½ bicchiere di Retzina (vino bianco greco)<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sale e pepe q.b.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Coriandolo (facoltativo)<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Preparazione</i></b><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Tritare i funghi col coltello in maniera abbastanza
grossolana. Scaldare l’olio in una padella antiaderente, aggiungere i funghi,
salare e pepare, far rosolare per 5-10 minuti. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;">Aggiungere i gamberi, sfumare con il vino e aggiustare con
sale, pepe e coriandolo. Far cuocere 5-10 minuti fino a che il liquido non si
sarà riassorbito. A questo punto aggiungere i semi e mescolare. Far rosolare
ancora per qualche minuto. Togliere dal fuoco, aggiungere il prezzemolo e
servire!<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i><u>Yogurt greco</u></i></b><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lo yogurt greco è un latticino che possiamo facilmente preparare a partire da un comune yogurt. Per questo abbiamo pensato di potervi suggerire questa ricetta: non serve che siate dei mastri lattai per farlo, al contrario è molto facile e il risultato è garantito!<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Di fatto lo yogurt greco è una versione più compatta dello yogurt tradizionale: l’eliminazione di parte del siero lo rende più denso e dunque il contenuto proteico per unità di peso aumenta; allo stesso tempo si ha una leggera diminuzione degli zuccheri naturalmente presenti (che se ne vanno insieme al siero). Questo dà allo yogurt greco la sua caratteristica corposità che lo contraddistingue!<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Noi lo abbiamo preparato a partire da uno yogurt di nostra produzione (di cui a breve vi forniremo la ricetta), ma voi potete usare un qualunque yogurt commerciale che potete reperire facilmente al supermercato; al naturale o dolcificato, la scelta sta a voi in base alle vostre preferenze!<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredienti</b></i><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Yogurt bianco (noi abbiamo usato quello al naturale fatto da noi ma potete usarne uno commerciale anche dolcificato)<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">NB: per i nostri amici vegani, è possibile utilizzare lo yogurt di soia<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Strumenti necessari<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 ciotola<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 colino<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 panno da cucina di cotone<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Preparazione</i></b><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Posizionare il colino sopra alla ciotola facendo attenzione che non tocchi il fondo. Disporre il panno sul colino in modo da ricopiarne la forma; versare lo yogurt e chiudere a fagotto il panno.<o:p></o:p></span></div>
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<o:p><span style="font-family: "trebuchet ms" , sans-serif;">Lasciare riposare in frigo dalle 2 alle 5 ore fino a che non avrete ottenuto la consistenza desiderata. Chiaramente più tempo lo lasciate più siero verrà eliminato e il risultato sarà compatto. Scegliete il tempo in base alle vostre preferenze, noi precisamente ci siamo fermati a 4 ore e abbiamo ottenuto una consistenza paragonabile a quella di un formaggio spalmabile!</span> </o:p></div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-46899599067581858982016-03-16T22:00:00.000+01:002016-03-17T00:43:07.126+01:00Mercoledì vegano: Frittelle di mele light (Apple fritters)<div style="text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Buonasera a tutti! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Come ogni Mercoledì eccoci con il nostro appuntamento pensato appositamente per i nostri amici vegani!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La ricetta che vi proponiamo oggi sono delle <b><u><i>Frittelle di mele</i></u></b>, buonissime e leggere! L'abbinamento farina integrale e cannella da uno sprint in più a questo frutto spesso poco considerato gustoso e permette di ottenere un dolcetto perfetto in qualunque momento della giornata! Un po' frittelle, un po' pancakes, questa ricetta risulta perfetta per chi vuole uno spuntino light, ma allo stesso tempo golosissimo oppure per i bambini che sono sempre un po' restii a mangiare la frutta! Ovviamente si preparano in 5 minuti e possono essere personalizzate in qualunque modo!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vi lasciamo alla ricetta, buona lettura!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISjjsHKVNaDGCUmwucVwzgDIvEywgGS8f6b8j7p6uMoa3pvFiq5CPdf5bki7tupyjiyWMWklhKoq1AblyAXQ-Ehj90rUT7T-G9o5cLkQpoyzZudDapQdOD3FunYM3cmwUQw1qAOS5JW8/s1600/20160314_090106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISjjsHKVNaDGCUmwucVwzgDIvEywgGS8f6b8j7p6uMoa3pvFiq5CPdf5bki7tupyjiyWMWklhKoq1AblyAXQ-Ehj90rUT7T-G9o5cLkQpoyzZudDapQdOD3FunYM3cmwUQw1qAOS5JW8/s640/20160314_090106.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YXmVUlmeGnANncsp9FDKuaGH6QACEmsJijg_5pTpglIiB_5y7RLE7cNcqc79YeZlzBGbRdY7xbOPcw0y3__9kRGDSmqRBnq1T3FjAu899SxQHhHAzBAS2gBNagF95zgWOaZsheRLyAA/s1600/20160314_090113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YXmVUlmeGnANncsp9FDKuaGH6QACEmsJijg_5pTpglIiB_5y7RLE7cNcqc79YeZlzBGbRdY7xbOPcw0y3__9kRGDSmqRBnq1T3FjAu899SxQHhHAzBAS2gBNagF95zgWOaZsheRLyAA/s640/20160314_090113.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredienti (per circa 6 frittelle)</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 mela </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">80 gr di farina integrale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">30 g di sciroppo d'acero (o malto o sciroppo d'agave)*</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">25 g di zucchero di canna</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 mL di latte di soia (o qualunque altro latte vegetale)*</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaino colmo di lievito per dolci</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaino di cannella in polvere</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio evo q,b.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Per la decorazione:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sciroppo d'acero (usato da noi)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">cioccolato</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">caramello</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">panna vegetale</span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">*nonostante la ricetta sia pensata per i vegani, ci permettiamo di consigliare anche a chi non lo è di provarla, perchè è davvero golosissima! Per fare questo potete sostituire il latte di soia con quello vaccino e lo sciroppo d'acero con il miele, di più facile reperibilità!</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparazione</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Amalgamare la farina, la cannella, il lievito e lo zucchero. Aggiungere a filo il latte e mescolare molto bene con una frusta o una forchetta in modo da non formare grumi.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Aggiungere lo sciroppo d'acero e mescolare ancora.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tagliare le mele a fette rotonde (2-3 mm di spessore, scegliete voi se sbucciarle o no), eliminare la parte centrale con il coltello o con il leva torsoli e impastellare le mele su tutti i lati.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hPfX9o1ffvvmw0uOde7cG8q-rIt43BjLorE1u7dMnJSNuprrVnRcFSWNNxnKG0wjj_LIdopXq3AhdFrNk3hz4ryzj-b7bPjLeZZPO7k63kvWyhm7VO4mZtI2OZHXoelYjfeTrOLpAwE/s1600/20160314_085412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hPfX9o1ffvvmw0uOde7cG8q-rIt43BjLorE1u7dMnJSNuprrVnRcFSWNNxnKG0wjj_LIdopXq3AhdFrNk3hz4ryzj-b7bPjLeZZPO7k63kvWyhm7VO4mZtI2OZHXoelYjfeTrOLpAwE/s320/20160314_085412.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo scaldare bene una padella antiaderente, ungere con pochissimo olio e appena le mele sono ricoperte di pastella metterle in padella.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I3mK1AyZvUrPHIrEn95QkHHXH6qwA3Ui5_LI5608DZ5wJywlyGe7IJHiLiKnrHoLt2ypfcf58Ulxzjhl-4d25I50-eMpT3jkQqjgWpuRBRHhZIMvlsGnEAa96cgJz3ylvt3fUt4U5kI/s1600/20160314_085549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I3mK1AyZvUrPHIrEn95QkHHXH6qwA3Ui5_LI5608DZ5wJywlyGe7IJHiLiKnrHoLt2ypfcf58Ulxzjhl-4d25I50-eMpT3jkQqjgWpuRBRHhZIMvlsGnEAa96cgJz3ylvt3fUt4U5kI/s320/20160314_085549.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cuocere 2-3 minuti per lato e servire calde.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Decorare a piacere.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWSb_A2gR_7GLuXCt2VqH9YbkQ2w0SkEBoAz8jGD0oYOtsAtKJhbtW6o78bIIf-9tN26vWv8xQR9UznIOU09R_P7jisay8cbF31f5d9__j6KtdCrGBCH12guPbxLByksNKa5m_bngQpM/s1600/20160314_090116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWSb_A2gR_7GLuXCt2VqH9YbkQ2w0SkEBoAz8jGD0oYOtsAtKJhbtW6o78bIIf-9tN26vWv8xQR9UznIOU09R_P7jisay8cbF31f5d9__j6KtdCrGBCH12guPbxLByksNKa5m_bngQpM/s640/20160314_090116.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Good evening to every one! Today we show you our proposal for the Vegan Wednsday. that is the wonderful <b><i><u>Apple fritters</u></i></b>! They are so light and delicious and the matching between whole wheat flour and cinnamon turn these often underate fruit into a greedy dessert, perfect in every moment of the day! We call them fritters, but they are also very similar to pancakes, it's up to you choose the right name for these recipe ;) However, they are perfect for who want a light, but yummy dessert or for chidren that often refuse to eat fruits! Moreover You can make them in less than five minutes and you can use the topping do you prefer!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy the recipe!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>*In spite of the recipe is vegan, we <span style="background-color: white; color: #212121; line-height: 24px; white-space: pre-wrap;">we want to advise you also to those who do not follow this type of diet, because it's so good!! Therefore you can replace soy milk with diary milk and maple syrup with honey!</span></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #212121; line-height: 24px; white-space: pre-wrap;">1 apple</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #212121; line-height: 24px; white-space: pre-wrap;">3/4 cup of whole wheat flour</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #212121; line-height: 24px; white-space: pre-wrap;">2 tbsp of cane sugar</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #212121; line-height: 24px; white-space: pre-wrap;">2 tbsp of maple syrup</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #212121; line-height: 24px; white-space: pre-wrap;">1/2 cup of soy milk</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #212121; line-height: 24px; white-space: pre-wrap;">1 tbsp of baking powder</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #212121; line-height: 24px; white-space: pre-wrap;">1 tbsp of cinnamon</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #212121; line-height: 24px; white-space: pre-wrap;"><b>For the topping:</b></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Maple syrup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Honey</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chocolate</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Caramel</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vegetable cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix flour, cinnamon, baking powder and sugar.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the milk and stir well with a wisk or a fork, in order to avoid the formation of any lumps.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the maple syrup and stir again.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cut the apple into round slices (2-3 mm thick, you can choose if you want or no the peel), remove the core with a knife or a apple corer.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coat the slices with the batter on eanch face.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile heat a pan, grease with the oil and little by little our fritters are ready, put them in the pan.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cook 2-3 minutes each side and serve them hot.</span></div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-16086011943017561282016-03-14T21:31:00.000+01:002016-03-14T21:31:14.583+01:00Petto di pollo arrosto al limone, morbido e saporito (roasted lemon chicken breast, juicy and tasty)<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Ciao a tutti!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oggi vi proponiamo una ricetta davvero interessante e il cui risultato non vi deluderà! Abbiamo preparato un <b><i><u>Petto di pollo arrosto al limone, morbido e saporito</u></i></b>! E' un secondo piatto molto gustoso e piacevole alla vista, quindi particolarmente adatto se avete degli ospiti a cena! Inoltre, a dispetto da quanto potreste immaginarvi, il petto di pollo rimane particolarmente morbido e non risulta per nulla secco, cosa non spesso facile da ottenere con questo tipo di carne! La cosa che più colpisce di questo piatto è la perfetta sintonia che si crea fra birra e limone, i quali rendono la carne saporita ma senza sovrastarne il sapore naturale!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ecco la ricetta, buona lettura!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-style: italic; font-weight: bold;">You will find the English version below!</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti</b> (per 2 persone)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 petto di pollo pulito e diviso in 2 pezzi (circa 400 g)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 limone biologico</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">125 mL di birra (noi abbiamo usato una pilsner, ma potete usare quella che preferite)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 cucchiaini di farina</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 cucchiai di olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sale e pepe q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">prezzemolo q.b.</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Procedimento</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preriscaldare una padella, versare un cucchiaio di olio in modo da cospargere tutto il fondo. Condire il pollo con sale e pepe su entrambi i lati, quindi porre i 2 pezzi sulla padella calda. Rosolare a fiamma alta per 2-3 minuti, quindi girarli e ripetere l'operazione per l'altro lato (serve per sigillare la carne in modo che conservi il liquido all'interno). </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Rimuovere il pollo dalla padella e infornare disponendo i due pezzi su un foglio di carta da forno (forno ventilato, preriscaldato a 220°C). Cuocere per circa 12 minuti.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Nel frattempo nella pentola usata per il pollo versare l'altro cucchiaio di olio e cuocere il limone tagliato a fette, circa un minuto per lato. Quindi aggiungere la birra e la farina, mescolare e far riassorbire fino a ottenere una consistenza cremosa.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quando il pollo è cotto, estrarlo dal forno dal forno e metterlo nella padella, mescolarlo con il sugo al limone e far andare qualche minuto a fuoco medio. Condire col prezzemolo a piacimento (noi abbiamo usato quello secco, ma se lo avete fresco il risultato sarà ancora migliore).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Servire il pollo insieme al sughetto e alle fette di limone!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>***</b></span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif;">English version</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hello to everybody!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Today we suggest you a really interesting recipe: the result will not disappoint you! We prepared a <b><i><u>Roasted lemon chicken breast, juicy and tasty</u></i></b>! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This main dish is very tasty and pleasant to see, hence it's particularly suitable if you have guests for dinner! Moreover, despict of what you could imagine, the chicken breast remains really tender and isn't gristly at all, and that's not often easy to reach with this kind of meat! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The most appreciable aspect of this dish is the perfect matching between beer and lemon: </span><span style="font-family: 'trebuchet ms', sans-serif;">they make the meat tasty but they don't overtake the natural flavour!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">That's the recipe, enjoy the reading!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b> (for 2 persons)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 chicken breast, divided into 2 pieces (about 400 g)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 organic lemon</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">125 mL of beer (we have used a pilsner)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tsp of flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp of extravirgin olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">parsley q.b.</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Preparation</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preheat a pan, add on tablespoon of oil and swirl to coat. Season the chicken with salt and pepper on both the sides, then put the 2 pieces in the hot pan. Cook for about 2-3 minutes until they become golden, then turn them over and do the same for the other side (this operation aims to seal the meat such that it will keep its liquid and flavour inside).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Remove the chicken from the pan and bake the 2 pieces on baking paper (the oven preheaten at 220°C). Cook for more or less 12 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile, in the pan used for the chicken, add the second tablespoon of oil, cook the lemon slices, about a minute on each side (until they become golden). Then add the beer and the flour, stir well and let it reduce until you have reach a nice consinstency.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">When the chicken is cooked, take it off the oven and return it to the pan, turn to coat with the liquid and cook the burner at medium power. Sprinkle with the parsley as you prefer (fresh parsley is better but we have used the dried one and the result was fine).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Then serve, coat the chicken with the liquid and decore with the lemon slices!</span></div>
Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-47928079724413348692016-03-12T18:56:00.000+01:002016-03-12T18:56:23.161+01:00Pancakes proteici, senza glutine e light (High protein, gluten free, light pancakes)<div style="text-align: center;">
Buon sabato a tutti!<br />
La ricetta di oggi è una vera chicca perfetta per coccolarsi un po il fine settimana regalandosi una colazione o un fine pasto davvero gustosi! Si tratta di <b><i><u>Pancakes proteici, senza glutine e light</u></i></b>!<br />
Si avete capito bene! Sono proteici e non contengono farina, burro né zucchero (sono preparati a partire dalla polpa di banana), cosa che ne abbassa il contenuto di carboidrati e di grassi! Questo li rende anche molto più leggeri e salutari...e vi garantiamo sono davvero buoni!<br />
Infine il fatto di aver eliminato la farina li rende perfetti anche per chi non può mangiare glutine. Ecco la ricetta!<br />
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<b><i>For the english version see below</i></b><br />
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<b>Ingredienti</b> (per 2 pancake grandi)<br />
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1 banana piccola (circa 75 g di polpa)</div>
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1 uovo</div>
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1/4 cucchiaino di lievito per dolci</div>
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1/4 di cucchiaino di cannella (facoltativa)</div>
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<b>Preparazione</b><br />
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In un piattino mettere la banana tagliata a fettine, l' uovo, il lievito e la cannella.<br />
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Schiacciare bene con una forchetta fino ad ottenere un composto omogeneo. Se rimane qualche pezzetto di banana non vi preoccupate!<br />
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NB: La banana deve essere matura, in questo modo sarà più semplice schiacciarla e conferirà dolcezza ai vostri pancakes: le banane sono mature quando sono puntinate di nero su tutta la buccia!<br />
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Scaldate una padella e ungetela con un filo di olio, poi versate un po' di impasto. Cuocete per qualche minuto, poi appena i bordi sono cotti e il pancake inizia a fare le bolle rigiratelo e cuocete per qualche minuto.<br />
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Servite i pancake caldi con quello che preferite: frutta, marmellata, yogurt, panna, cioccolato... a voi la scelta! ;-)<br />
Noi li abbiamo serviti con scagliette di cioccolato, fettine di banana e miele.<br />
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<b><i>English version</i></b><br />
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Good Saturday!<br />
The recipe of today is perfect for you to feel at ease during the weekend and to give yourself a little pleasure for breakfast or after a meal!<br />
We are talking about some <b><i><u>High protein, gluten free, light pancakes</u></i></b>!<br />
Yes you're right! they are high protein and they don't contein flour, butter and sugar (they are made of smashed bananas), and that turn down the level of carbohydrates and fat!<br />
Hence they are also much lighter and healthier...and we confirm that they are very good!<br />
Moreover as they don't contain flour, they are also perfect for those who can't eat gluten.<br />
That's the recipe, enjoy the reading!<br />
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<b>Ingredients</b> (for 2 big pancakes)<br />
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1 small banana (75 g peeled)<br />
1 egg<br />
1/4 tsp of baking powder<br />
1/4 tsp cinnamon (optional)<br />
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<b>Preparation</b><br />
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In a bowl put the banana cut into pieces, the egg, the baking powder and cinnamon.<br />
Mash and mix all the ingredient with a fork, until the batter will be omogeneous: don't worry if there are some pieces of banana left!<br />
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FYI: The bananas have to be ripe enough, so it will be easier to mash them and your pancakes will be naturally sweetened: a banana is ripe when it's spotted, so look for this degree of ripening!<br />
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Heat a pan, grease with a drizzle of oil then pour some batter.<br />
Cook the pancake for a few minutes, then when it begin to bubble and the edge will be cooked, flip it and cook for 1-2 minutes.<br />
Serve your pancakes hot with the topping that you prefer: jam, cream, fruits, seeds, chocolate... it's up to you!<br />
We have topped them with chocolate chips, Honey and some slices of banana!<br />
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-62905727243280068672016-03-09T21:43:00.004+01:002016-03-09T21:43:55.513+01:00Mercoledì vegano: I funghi. Quali scegliere e come cuocerli<div style="text-align: center;">
Buonasera a tutti!</div>
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Oggi torniamo con il nostro appuntamento con il mercoledì vegano, ma con un articolo un po' particolare: faremo infatti due chiacchiere sui funghi!</div>
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Non so a voi, ma a noi i funghi piacciono tantissimo: sono così versatili, leggeri, si possono cucinare in tanti modi diversi e abbinare ai piatti più differenti!</div>
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Noi, però, abbiamo sempre trovato un po' di difficoltà a cucinare queste delizie: fino a che si tratta di usarli in un risotto, freschi nelle insalate o mescolati con altri ingredienti, è sempre stato abbastanza semplice, ma quando si tratta di cucinarli semplici, come contorno o accompagnamento al piatto ecco che sono sempre sorti i problemi! Troppo gommosi, pieni di acqua, poco saporiti... insomma un vero dramma!</div>
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Fortunatamente, dopo vari esperimenti e un po' di pazienza abbiamo trovato un metodo rapido e veloce che permette di ottenere degli ottimi funghi , saporiti, morbidi e con pochissime calorie!</div>
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Prima di passare alla ricetta vi lasciamo una piccola descrizione dei funghi.</div>
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<b><i><u>TIPOLOGIE DI FUNGHI</u></i></b></div>
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I principali tipi di funghi che possiamo trovare al supermercato sono i seguenti (ovviamente la lista sarebbe molto più lunga!):</div>
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-<i>FINFERLI</i>: questi funghi sono i meno adatti da essere proposti como contorno perchè tendono a rompersi facilmente, sono ottimi nei sughi oppure fritti.</div>
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-<i>CHAMPIGNON</i>: sono i funghi più versatili, mantengono una consistenza perfetta, sono adatti per ogni tipo di preparazione e sono anche economici! (Si possono trovare in due colorazioni: bianchi o marroni chiaro.)</div>
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-<i>PORCINI</i>: i porcini sono i re dei funghi! Deliziosi, saporiti, perfetti in ogni piatto, l'unica controindicazione è il prezzo!</div>
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-<i>CHIODINI</i>: anche i chiodini mantengono un'ottima consistenza in cottura, sono saporiti, ma il lavaggio è più lungo e difficoltoso a causa delle dimensioni ridotte.</div>
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-<i>PORTOBELLO</i>: sono champignon maturi, valgono le stesse considerazioni fatte per questi'ultimi, ma date le grosse dimensioni sono perfetti per essere farciti!</div>
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<i><b><u>IN QUALI FORMATI LI POSSIAMO TROVARE</u></b></i></div>
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Inoltre i funghi crudi li possiamo trovare in 3 forme:</div>
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-SECCHI: ottimi per essere conservati per lungo tempo, prima dell'uso vanno ammollati e anche se sulla maggior parte delle confezioni indicato un tempo di circa 30 minuti, per la nostra esperienza per ottenere funghi morbidi e gustosi sono necessarie almeno un paio di ore di ammollo (N.B. se volete convertire la quantità di funghi freschi in funghi secchi, considerate che a 100 grammi di freschi corrispondono 10-15 g di secchi!)</div>
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-SURGELATI: personalmenete non amiamo i funghi surgelati, data la struttura spugnosa e poco compatta dei funghi, tendono ad assorbire moltissima acqua il che si traduce in una consistenza spugnosa e gommosa dopo la cottura. Se per comodità volete usare questi, vi consigliamo di lasciarli scongelare prima di cuocerli così da eliminare l'acqua del cnogelamento.</div>
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-FRESCHI: questa è la forma che preferiamo e che da maggiori risultati, la consistenza dopo la cottura è ottima e il fungo mantiene tutto il suo sapore. </div>
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<b><i><u>COME LAVARLI</u></i></b></div>
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Noi procediamo così: eliminiamo con un coltello il fondo se è molto sporto di terra, poi laviamo bene ad uno ad uno i funghi sotto l'acqua fredda eliminando ogni residuo di terra (ci si può aiutare anche con una spazzolina).</div>
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Attenzione che i funghi chiodini e i finferli sono molto delicati e tendono a rompersi.</div>
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<b><i><u>COME CUOCERLI</u></i></b></div>
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Come detto prima i metodi di cottura sono tantissimi,noi vi proponiamo quello più semplice che vi permetterà di avere dei funghi buoni e saporiti, perfetti per essere serviti come contorno oppure pronti da essere usati in altre ricette (prossimamente vi posteremo tante nuove ricettine a base di funghi!).</div>
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Noi abbiamo usato gli champignon e come detto prima abbiamo fatto una versione molto light: con pochissimo olio è possibile ottenere un risultato davvero fantastico!</div>
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<b>Ingredienti</b></div>
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400 g di funghi già puliti e lavati</div>
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1 cucchiaino di olio evo</div>
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100 ml di birra (o di vino bianco)</div>
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sale e pepe q.b.</div>
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spezie a piacere (noi rosmarino e salvia)</div>
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<b>Preparazione</b></div>
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Tagliare a pezzetti i funghi.</div>
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Scaldare molto bene l'olio una padella antiaderente, versare i funghi e rosolare per un paio di minuti.</div>
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Sfumare con la birra, salare e pepare, quindi aggiungere le spezie.</div>
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Vedrete che in pochi minuti i funghi produrranno un gran quantitativo di acqua, quindi è importantissimo NON aggiungere alcun liquido.</div>
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Cuocere a fuoco medio per 10-15 minuti o fino a che l'acqua sarà completamente evaporata, dopodichè far rosolare i funghi per ancora qualche minuti, mescolando spesso, in modo da farli dorare.</div>
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I funghi cos' cotti si conservano 3-4 giorni in frigorifero chiusi in un contenitore idoneo.</div>
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<b><i><u>VALORI NUTRIZIONALI</u></i></b></div>
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<i>Funghi freschi (100 g)</i></div>
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<i>Funghi cotti secondo la nostra ricetta (100 g)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqDBoHQgZ67afUrn33br_Pq4UD5nC2B8Hrs94It_AP7NTXAin1TMJfKVUsXGuf7nxe3Ep7PzpcJPoay3odImRb0XIcniEYqf2Ds4zJ2CkM-MR6R794QSRjXJC97i9EqwvqLcQ7nHfrho/s1600/fcotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqDBoHQgZ67afUrn33br_Pq4UD5nC2B8Hrs94It_AP7NTXAin1TMJfKVUsXGuf7nxe3Ep7PzpcJPoay3odImRb0XIcniEYqf2Ds4zJ2CkM-MR6R794QSRjXJC97i9EqwvqLcQ7nHfrho/s640/fcotti.jpg" width="640" /></a></div>
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<i><span style="font-size: x-small;">Immagini tratte dal sito<a href="https://www.blogger.com/%C2%A0http://sapermangiare.mobi/"> http://sapermangiare.mobi/</a></span></i></div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-60199399332562286162016-03-07T12:55:00.000+01:002016-03-16T10:29:16.187+01:00International Monday: cucina marocchina<div style="text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Ciao a tutti!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oggi inauguriamo la nuova iniziativa che abbiamo intrapreso con <b><i>Magna e Tes</i></b>. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Il tutto è iniziato un paio di mesi fa, quando abbiamo iniziato una corrispondenza con Carlotta, la proprietaria di questo bellissimo blog; ha la nostra stessa età ed è originaria della nostra stessa città, con lei abbiamo iniziato a scambiarci idee e pensieri, e abbiamo constatato un certa sintonia. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Da una parte sicuramente c'è la stessa passione per la cucina e il piacere di vedere un bel piatto riuscito a puntino, dall'altra il fatto di avere la stessa età ci rende molto vicini per quanto riguarda progetti e voglia di applicarsi per realizzarli!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Da qui nasce l'idea di dare spazio a questa sintonia e intraprendere una strada per far conoscere la cucina intesa nella sua globalità al maggior numero di persone possibili. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Il proposito che ci siamo prefissati è presentare culture culinarie di paesi stranieri o regioni italiane, proponendovi di volta in volta un pasto completo. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quindi a settimane alterne toccheremo cucine sempre diverse, sperando di stuzzicare la vostra curiosità.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Al fine di raggiungere il maggior numero di persone, le ricette che pubblichiamo in ciascun appuntamento sono in parte realizzate da noi, in parte da <i><b>Magna e Tes</b></i>, e saranno quindi disponibili su entrambi i blog! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oltre a ciò, la collaborazione sarà anche un'importante occasione di confronto, che speriamo ci spinga a fare sempre meglio, e a non rimanere dentro ai confini che abbiamo già esplorato.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Il primo appuntamento è dedicato alla <u>cucina marocchina</u>. Per riassumere in un solo pasto una cultura così vasta abbiamo provato a includere quelli che sono gli aspetti principali, pur consapevoli della non completezza del nostro lavoro. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Il menù che abbiamo realizzato è il seguente:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><u>- Zuppa di lenticchie con Pane msemmen </u>(di Magna e Tes)</i></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><u>- Tajine di pesce e vedure </u>(di Un ingegnere ai fornelli x 2)</i></b></span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; text-decoration: underline;">-</span><span style="font-family: "trebuchet ms" , sans-serif;"><u> Dolcetti assortiti alle mandorle </u>(di Un ingegnere ai fornelli x 2)</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><u>-Biscotti ai datteri con tè verde alla menta </u>(di Magna e Tes)</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Di seguito riportiamo le nostre due ricette (la Tajine di pesce e verdure, e i Dolcetti assortiti alle mandorle), mentre per le bellissime creazioni di Magna e Tes è sufficiente che clicchiate sul link qui riportato:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.magnaetesweb.com/blog/un-viaggio-di-sola-andata-per-il-marocco/">http://www.magnaetesweb.com/blog/un-viaggio-di-sola-andata-per-il-marocco/</a></span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Tajine di pesce e verdure </span></i></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">Questa pietanza è un piatto unico della cucina marocchina. Esso può essere realizzato in tantissime varianti, sia di carne che di pesce, e per questo non potevamo non includerlo in questo menù. Tipicamente questo piatto viene cotto e realizzato all'interno di speciali pentole (le Tajine), da cui prende di fatto il nome. Si tratta di particolari terracotte che hanno una particolare forma che promuove un ricircolo del vapore che consente di ottenere una cottura delicata che conserva il sapore del cibo e non lo fa seccare. qui riportiamo uno schema:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><u>NB: Ora se non avete una tajine non scartate questa ricetta perché noi stessi ne eravamo sprovvisti e quindi abbiamo optato per una più comune cottura al vapore. </u>Quindi questa ricetta è facilmente replicabile da chiunque e non richiede di fare spese per particolari attrezzi! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">Se invece volete acquistarla noi vi consigliamo questa de Le Creuset:</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">Ingredienti </span></b><b><span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">(per 2-3 persone)</span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">350-400 g di rana pescatrice già pulita e tagliata a pezzi </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">(o altro pesce dalla carne soda: salmone, pesce spada, cernia..)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 grossa patata (circa 300 g)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 peperone giallo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">10-15 pomodorini</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">10 foglie di cavolo nero (oppure due manciate di spinaci freschi)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">20 olive nere</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cucchiai di olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sale e pepe q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Spezie: curcuma, coriandolo, timo, zenzero, paprika dolce (ma voi potete usare quelle che preferite!)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Peperoncino (facoltativo)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">80 g di cous cous integrale (va bene anche quello classico)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sale e pepe q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 filo di olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lavare e pulire il peperone, pelare la patata e tagliarli a pezzi.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cuocere a vapore per circa 20-30 minuti il pesce, la patata e il peperone (il tempo è indicativo, dipende dalla potenza della vostra vaporiera: controllate che il pesce sia ben cotto e che le patate siano tenere).</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Nel frattempo denocciolare le olive, lavare i pomodorini e tagliarli in 4.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lavare anche il cavolo nero, rimuovere il filamento centrale e spezzettarlo grossolanamente con le mani.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Preparare il cous cous: far bollire 120 mL di acqua, poi versarla in una ciotola insieme al cous cous, Coprire e lasciar riposare almeno 5 minuti. Sgranare con una forchetta e aggiungere olio, sale e pepe.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Quando gli ingredienti cotti al vapore sono pronti, scaldare in una larga padella l'olio, aggiungere pesce, peperone, patata, pomodorini, olive, cavolo nero e rosolare bene. Aggiungere il sale e il pepe, poi le spezie e se necessario mezzo bicchiere di acqua.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cuocere per circa 5-10 minuti affinché i sapori si amalgamino bene.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Servire con il cous cous.</span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span></i></b></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Dolcetti marocchini: Briouats, Gazzelle e Ghoriba</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Le mandorle e l'arancia sono elementi ricorrenti nei dolci marocchini. Qui abbiamo selezionato 3 diversi dolcetti in cui trionfano questi 2 ingredienti. Sono</span><span style="font-family: "trebuchet ms" , sans-serif;"> realizzabili senza troppe difficoltà e a nostro parere costituiscono un ottimo assortimento.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Il primo tipo è il </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">Briouats; si tratta di triangolini di pasta fillo farciti con un ripieno alle mandorle. Noi abbiamo optato per una cottura al forno al posto della frittura. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">Il secondo tipo si chiama Gazzella: è un altra forma di dolcetto ripieno, in cui abbiamo utilizzato la stessa farcitura dei precedenti, mentre la parte esterna è una sorta di pasta brisé. Gli ultimi dolcetti si chiamano Ghoriba: sono dei biscottini morbidi che mantengono gli stessi ingredienti dei 2 tipi precedenti, ma si discostano un pochino nella preparazione.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO6bX06RVuYBlDB5yDW5lzVm-Vhqj8Vs-ycQa5YZRvDGJVIIlEODKUz-DpgZsp4DqHqi7bifBcO19fImTOC__fQQMqtUK9-WWwFdkx5bNC8DnBnWATQqNu6U6QAh29hpUR4Il2DTAx5k/s1600/20160228_113139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO6bX06RVuYBlDB5yDW5lzVm-Vhqj8Vs-ycQa5YZRvDGJVIIlEODKUz-DpgZsp4DqHqi7bifBcO19fImTOC__fQQMqtUK9-WWwFdkx5bNC8DnBnWATQqNu6U6QAh29hpUR4Il2DTAx5k/s320/20160228_113139.jpg" width="320" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u><i><b> Briouats </b></i></u></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti </b></span><span style="font-family: "trebuchet ms" , sans-serif;">(20 pezzi)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Per il ripieno:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250 g di mandorle (con o senza buccia è indifferente, potete anche usare altra frutta secca)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">135 g di zucchero di canna</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cucchiaino di cannella</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Scorza grattugiata di mezza arancia</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 mL di succo di arancia</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 rotolo di pasta fillo (225 g)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">(sostituibile con la pasta sfoglia)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 g di miele</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Nel mixer versare le mandorle, lo zucchero, la scorza e la cannella, quindi frullare fino ad ottenere un composto bricioloso. Aggiungere il succo e continuare a frullare fino a che l'impasto si è amalgamato. Lasciar riposare in frigo almeno 30 minuti.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ricavare dalla pasta fillo 20 quadrati (circa), poi formare delle palline dal peso circa di 10-15 g.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdU3SxFp10TH5_HwLYvvZ4_Yh8Mlo2JF0DyGOYkzrb9Q6guRUgBfEzvZjIh5S1TB8W9HQhHtO4LqLBNSCb2w4lSYDT3tVWw805n6286raYMwff9qUyOogQBR8prwDCyJ3dDiYmRSvg-dA/s1600/20160227_215811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdU3SxFp10TH5_HwLYvvZ4_Yh8Mlo2JF0DyGOYkzrb9Q6guRUgBfEzvZjIh5S1TB8W9HQhHtO4LqLBNSCb2w4lSYDT3tVWw805n6286raYMwff9qUyOogQBR8prwDCyJ3dDiYmRSvg-dA/s320/20160227_215811.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBJVMXVprVjPOygNLPCOPcZmy4ie9E6PKy8b9-yIyJSw3e0wC8tako9w3b0o_WeiDl7k0sxpYY5PDk_Cyf_g2vdnL2dIAS_1Bx19sds-1BjnB687gSn1fOt1m_0xTlKW1Evr6SjlBc6w/s1600/20160227_215930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBJVMXVprVjPOygNLPCOPcZmy4ie9E6PKy8b9-yIyJSw3e0wC8tako9w3b0o_WeiDl7k0sxpYY5PDk_Cyf_g2vdnL2dIAS_1Bx19sds-1BjnB687gSn1fOt1m_0xTlKW1Evr6SjlBc6w/s320/20160227_215930.jpg" width="320" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Spennellare i bordi del quadrato con un po' di acqua, premere leggermente la pallina e chiudere il triangolo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcp0npLQOeb4R4mcbsrTaJ3M1wUU4Wm6Oki6eM5-7lnp1m4BiHStWUyGJ2gz6dkaaXhW7U37jM24sIovDM7rKR19VZ2AzdKegA66YfZE9Aeptu1x5Rb2Frds8-rQnAEOQTIhB13KItJ6U/s1600/20160227_221052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcp0npLQOeb4R4mcbsrTaJ3M1wUU4Wm6Oki6eM5-7lnp1m4BiHStWUyGJ2gz6dkaaXhW7U37jM24sIovDM7rKR19VZ2AzdKegA66YfZE9Aeptu1x5Rb2Frds8-rQnAEOQTIhB13KItJ6U/s320/20160227_221052.jpg" width="320" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In un pentolino scaldare per pochissimo tempo il miele, fino a renderlo fluido e poi spennellare i triangolini ottenuti.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Infornare per circa 10 minuti a 170°C funzione ventilata.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><u>Gazzelle</u></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Per il ripieno:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250 g di mandorle (con o senza buccia è indifferente, potete anche usare altra frutta secca)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">135 g di zucchero di canna</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cucchiaino di cannella</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Scorza grattuggiata di mezza arancia</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 mL di succo di arancia</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Per la frolla:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">190 g di farina integrale</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 uovo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Scorza grattuggiata di mezza arancia</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">40 mL di olio evo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">30 mL di succo di arancia</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Per il ripieno seguire lo stesso procedimento dei briouats.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Per la frolla amalgamare tutti gli ingredienti insieme fino a formare un panetto compatto, quindi lasciar riposare in frigo almeno mezz'ora.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Dal ripieno ricavare dei cilindretti del peso di circa 40 g.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPicZugOcY6HWDCTd6gbr2LDVaHW_zd-zXG1ah3wxZIk7FHrsFknDvg0DqiHIPrTY0iueLr705W_Cey41zOooVT3qiF9NQoKzDG4xhmZiP3DlHVfw7hLsPo1AOfbT_bRen1ARn-s68Us/s1600/20160227_211113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPicZugOcY6HWDCTd6gbr2LDVaHW_zd-zXG1ah3wxZIk7FHrsFknDvg0DqiHIPrTY0iueLr705W_Cey41zOooVT3qiF9NQoKzDG4xhmZiP3DlHVfw7hLsPo1AOfbT_bRen1ARn-s68Us/s320/20160227_211113.jpg" width="320" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Stendere l'impasto (se necessario aiutarsi con un po' di farina), avvolgere ogni cilindretto con un rettangolo di pasta e chiudere formando una"cresta" lungo tutti il brodo. Ritagliare l'eccesso con una rotella dentata.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><u>Ghoriba </u></i></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti </b>(per circa 20 biscotti)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2 albumi</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">25 g di semola</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">scorza grattugiata di un arancia</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150 g mandorle grattugiate</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 g di zucchero di canna</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 cucchiaini rasi di lievito per dolci</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Zucchero a velo q.b.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Mescolare tutti gli ingredienti insieme in una ciotola, con l'aiuto di un cucchiaio: dovrete ottenere un composto molto morbido!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lasciare riposare in frigo per 1 oretta, poi con l'aiuto di un cucchiaio inumidito di acqua ricavare le palline e rotolarle nello zucchero a velo.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cuocere 10 minuti a 170°C nel forno ventilato.</span></div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-70460811653697244302016-03-04T17:33:00.001+01:002016-03-04T17:33:48.728+01:00Gamberi con avocado e pane di segale (Shimps with avocado and rye bread)<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Ciao a tutti!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oggi vi lasciamo una ricetta leggera e fresca che potete presentare come antipasto o come piatto unico! Si tratta di <i><b><u>Gamberi con avocado e pane di segale</u></b></i>. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Nonostante la semplicità, il risultato è d'effetto, come potete vedere voi stessi dalle foto, e l'abbinamento gamberi-avocado è sorprendente! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Il piatto è molto fresco e veloce da realizzare: quindi se avete voglia di qualcosa di leggero non abbiate paura a cimentarvi!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Infine l'aggiunta del pane di segale è un piccolo omaggio agli "open sandwiches" danesi, </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">in cui ritroviamo di frequente il pesce e sapori come l'aneto!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvg4HAm2GTIZNBl-QYokrSo40WF-pXPf1bGhL4P0wz87SIoSPiRk3jCd3BIUtaCLj8BGLDYjaQnQdj5MmTUTIJZAqjFkUThvlxUvGLpIKEsT2heC_KDbzAXhf3n4rq35SsQRmIdYQ7Rw/s1600/20160229_121049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvg4HAm2GTIZNBl-QYokrSo40WF-pXPf1bGhL4P0wz87SIoSPiRk3jCd3BIUtaCLj8BGLDYjaQnQdj5MmTUTIJZAqjFkUThvlxUvGLpIKEsT2heC_KDbzAXhf3n4rq35SsQRmIdYQ7Rw/s640/20160229_121049.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfWZr-PywRerY9N_1KA8yvUiHTIJm_XXKgfibbAWcPCuOf1rplCwc5nn2wj035y28Qoh_gqsTBBvsG-5iZWNVVbaHLeRRpIVv9pxYJpJyI5XDpLLdAoOlLfABGQ2j5M_7vks6a9iktng/s1600/20160229_121131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfWZr-PywRerY9N_1KA8yvUiHTIJm_XXKgfibbAWcPCuOf1rplCwc5nn2wj035y28Qoh_gqsTBBvsG-5iZWNVVbaHLeRRpIVv9pxYJpJyI5XDpLLdAoOlLfABGQ2j5M_7vks6a9iktng/s640/20160229_121131.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredienti</b> (per 2 persone)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">200 g di gamberi già sgusciati</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 avocado</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di semi misti</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 gr di pomodorini</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 fette di pane di segale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sale e pepe q.b.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio evo q.b.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">aneto essiccato q.b. (o prezzemolo)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">basilico essiccato q.b.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Preparazione</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cuocere al vapore i gamberi (10 minuti sono sufficienti), poi condirli con un filo di olio, sale, pepe e aneto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lavare i pomodorini e tagliarli, poi condirli a piacere con basilico, olio sale e pepe.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tagliare l'avocado in quattro, rimuovere la buccia (si pelerà proprio come un'arancia!) e tagliarlo a fettine sottili.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tostare il pane i segale.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Comporre il piatto posizionando i gamberi, i pomodorini, il pane e l'avocado cosparso con i semi nel piatto.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26gvTZRVS2Diz9g5i_pcrtonqj4yuwD5z8wh8rh_bdBAqjhrVUEx2hMzytlToI6bO0Ch4g4Zb3LE_aIuzsKS46fvIa2stRlabizTzLdiQjljxFly61GZlRN4K41xOTvWXP9F98mh7H-4/s1600/20160229_121126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26gvTZRVS2Diz9g5i_pcrtonqj4yuwD5z8wh8rh_bdBAqjhrVUEx2hMzytlToI6bO0Ch4g4Zb3LE_aIuzsKS46fvIa2stRlabizTzLdiQjljxFly61GZlRN4K41xOTvWXP9F98mh7H-4/s640/20160229_121126.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>***</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><i><span style="font-family: Trebuchet MS, sans-serif;">English version</span></i></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hello to everybody!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Today we give you a light and fresh recipe that you can serve as a starter or as a main course! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We are talking about <b><i><u>Shrimps with avocado and rye bread.</u></i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In spite of its semplicicity, the result is effective, as you can see by yourself from the pictures, and the shrimp-avocato matching is amazing!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The dish is fresh and fast to prepare: so if you want to have something light, don't hesitate to try it!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">At the end the rye bread is an homage to the danish open sandwiches, witch are often made with fish and seasoned with dill!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b>(for 2 persons)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 g of preshelled shrimps</span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">1 avocado</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp of mixed seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 slice of bread</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 g of cherry tomatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper q.b.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">extravirgin olive oil q.b.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">died dill q.b.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">dried basil q.b.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Preparation</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Steam the shrimps (for 10 minutes), then season with a drizzle of oil, salt, pepper and dill.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wash the cherry tomatoes, cut them into 4 pieces and season with oil, salt, pepper and basil.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cut the avocado into quarters, remove the peel (like an orange!) and slice it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Toast the bread.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Compose your plate adding the shrimps, the tomatoes, the bread and the avocado sprinkled with the seeds.</span></div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-18525308771588649322016-03-02T17:27:00.001+01:002016-03-02T17:27:38.626+01:00Mercoledì vegano: Spiedini di frutta con yogurt di soia (Frozen soy yogurt and fruit bites)<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Ciao a tutti! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Eccoci con nostro appuntamento del Mercoledì vegano! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ci scusiamo per aver saltato il mercoledì scorso..per farci perdonare oggi vi presentiamo una ricetta davvero golosa e veloce, ovvero degli <u><b><i>Spiedini di frutta con yogurt di soia</i></b></u>! Si tratta di una ricetta semplice e di sicuro effetto! può essere personalizzata come preferite, scegliendo i tipi di frutta che vi piacciono di più, o che avete a disposizione, o aggiungendo altri ingredienti come, per esempio, frutta secca o diversi tipi di cioccolato. Uno dei punti di forza è anche la possibilità di realizzare gli spiedini e poi tenerli in freezer pronti per quando ne avete voglia! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ecco la ricetta!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>English version below</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXjNQ29ozezheSfWfmyWW9dVn76HPN33faaVavqFr1k9LuoLe2H6Oep2c0z0z-k0m44qWkDwUpaxFisRVxq6VDfVVMJTy6jMy191zbLsUBlNKm34wsKnDXrL0B1p77IcYO_FwyRJTD8Y/s1600/SPIED+YOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXjNQ29ozezheSfWfmyWW9dVn76HPN33faaVavqFr1k9LuoLe2H6Oep2c0z0z-k0m44qWkDwUpaxFisRVxq6VDfVVMJTy6jMy191zbLsUBlNKm34wsKnDXrL0B1p77IcYO_FwyRJTD8Y/s640/SPIED+YOG.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredienti</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Frutta di vostra scelta tagliata pezzetti (noi abbiamo usato albicocche e ciliegie)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yogurt di soia</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">dolcificante a vostra scelta: zucchero, miele. agave...(noi abbiamo usato lo sciroppo d'acero)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cioccolato fondente </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparazione</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mescolare il dolcificante scelto allo yogurt; quindi formare gli spiedini con i pezzi di frutta. Dopodiché rotolare bene gli spiedini nello yogurt avendo cura di ricoprirli completamente. Posizionare gli spiedini su un vassoio rivestito di carta forno. Mettere in freezer e attendere almeno 30 minuti prima di tirarli fuori e decorarli con il cioccolato fuso (in microonde o a bagnomaria).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Rimettere in freezer e consumare solo dopo che si saranno congelati completamente.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ovviamente potete aggiungere qualsiasi ingrediente di vostra scelta, frutta secca, aromi vari ad esempio cannella), diversi tipi di cioccolato...a voi la scelta!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>***</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>English version</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hello to eveybody! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here we go with our Vegan Wednesday </span><span style="font-family: 'Trebuchet MS', sans-serif;">date</span><span style="font-family: 'Trebuchet MS', sans-serif;">!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We are sorry for having jumped the last Wednesday...to make you forgive us today we show you a really yummy and fast recipe, that is <b><i><u>Frozen soy yogurt fruit bites</u></i></b>! </span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">It is an easy recipe and the result can't fail! it can be costumized in the way you prefer, by choosing the fruit you like the most, or that you have at your disposal, or by adding other ingredients like, for example, dry fruit or different kind of chocolate.</span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">One of the strong aspects is the possibility of making the skewers and then keeping them in the freezer, ready to be eaten when you want! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here is the recipe! Enjoy the reading!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chopped fruit of your choice (we used apricots and cherries)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Soy yogurt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sweetener of your choice: sugar, honey... (we used maple syrup)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dark chocolate</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Mix the sweetener you choosed and the soy yogurt; then build up the fruit skewers. After that, roll them in the yogurt being careful that they have been completely covered. Put the skewers on a tray lined with baking paper. Put in the freezer and wait al least 30 minutes. Melt the dark chocolate in a double boiler or in the microwave and decorate the skewers. </span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Put them again in the freezer and consume after complete freezing. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Of course you can customize the skewers adding ingredients of your choice: dry fruit, cinnamon, spices, several kind of chocolate...it's up to you!</span></div>
Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-81300178753068828752016-02-29T15:12:00.004+01:002016-02-29T15:13:33.321+01:00Tortina in vasetto con mirtilli, limone e cocco (Blueberries, coconut lemon cake in a jar)<h3 class="post-title entry-title" itemprop="name" style="background-color: white; font-stretch: normal; margin: 0.75em 0px 0px; position: relative;">
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Ciao a tutti! <b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Oggi una ricetta che potete personalizzare come preferite!
Si tratta di una pratica e veloce tortina che viene mescolata
e cotta direttamente dentro al vasetto in cui sarà poi servita! <b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Noi abbiamo realizzato una <b><i><u>Tortina in vasetto
con mirtilli, limone e cocco</u></i></b>, ma come abbiamo detto potete
sbizzarrirvi e provare le combinazioni che più vi piacciono!<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">I punti di forza di questa ricetta sono anche la facilità e
la rapidità di preparazione: bastano una forchetta, un vasetto (a persona)
e 2 minuti nel microonde. <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Inoltre è anche perfetta per i nostri amici celiaci in
quanto completamente priva di fonti di glutine. Ecco la ricetta!<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif; font-size: small; font-weight: normal;"><div style="text-align: center;">
<i><b>English version below</b></i></div>
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<o:p><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAkdm3qY1_rXdj0oij2cSvW9OxDgxb6DYUDgc5Lxmt85HSIEgHuIhuOvGR2yhjUQKc6yMwL8YZT4dldvMYCUjHjDtINJ0JBFGjJfHYULDQqqWZBu-ZQtBj5yPXWHhsIykWoeAF0kxl-I/s1600/LEMON+CAKE+IN+A+JAR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAkdm3qY1_rXdj0oij2cSvW9OxDgxb6DYUDgc5Lxmt85HSIEgHuIhuOvGR2yhjUQKc6yMwL8YZT4dldvMYCUjHjDtINJ0JBFGjJfHYULDQqqWZBu-ZQtBj5yPXWHhsIykWoeAF0kxl-I/s640/LEMON+CAKE+IN+A+JAR.jpg" width="640" /></a></div>
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<o:p><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"></span></o:p></div>
<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"> </span><br />
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><b>Ingredienti</b> (per una monoporzione)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">30 gr di farina di grano saraceno*<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">30 Gr di farina di miglio *<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">40 Gr di zucchero di canna<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">2 cucchiai di farina di cocco<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">3 cucchiai di succo di limone<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1 uovo<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">15-20 gr di olio<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">50 Gr di yogurt<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">50 gr di mirtilli <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1 cucchiaino di lievito per dolci<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Facoltativo: 1 pizzico di gomma di xantano (o guar o tara)
per aiutare la lievitazione<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Un goccio di latte a vostra scelta se l'impasto risultasse
troppo compatto <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Preparazione<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Mescolare le farine, il lievito e lo xantano in un vasetto
da 250 mL, poi aggiungere i restanti ingredienti e sbattere bene con una
forchetta.<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Mettere in microonde il vasetto e cuocere per 2 minuti (900
watt); il tempo di cottura dipende dal microonde, per sicurezza basatevi sulla
prova dello stecchino!<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">NB: se non avete le farine potete frullare i cereali nel
macina caffè oppure sostituire con qualunque altra farina senza glutine. Se non
siete celiaci usate pure una farina normale.<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<br /></div>
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<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><b><i>***</i></b><o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><b><i>English version</i></b><o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Hello to everybody!<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Today we give you a recipe that you can personalize in the
way you prefer! We are talking about a practical and fast cake that can be
prepared and baked directly in the jar in wich it will be served! <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">We have made a <b><i><u>Blueberries, lemon coconut cake
in a jar</u></i></b>, but, as we said, you can give vent to your fantasy and
try the matching you like the most!<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Moreover this recipe is also really easy and fast to do: you
need only a fork, a jar (for each person) and 2 minutes in the microwave. <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">It has to be said also that it is perfect also for those who
can't eat gluten, as it doen't contain any source of it. Here there is the
recipe, enjoy the reading!<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><b>Ingredients </b>(for a monoportion):<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1/4 cup buckwheat flour*<o:p></o:p></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1/4 cup millet flour*<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">2 tbsp coconut flour <b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">3 or 4 tbsp cane sugar<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1 egg<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">3 tsp oil<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">3 tbsp lemon juice<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">2 tbsp yogurt <b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1/4 cup blueberries<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1 tsp baking powder <b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Optional: a pinch of xantan gum to help the rising (or guar
gum or tara gum)<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">A little milk (of your choice) if the batter is too thick<b><o:p></o:p></b></span></div>
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<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Preparation<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Mix in a 250 mL jar the flour, the baking powder and the
xantan gum, then add egg, sugar, yogurt, oil and lemon juice and mix very well
with a fork. At the end add blueberries. <b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Bake in the microwave for 2 minutes (900 watt); the baking
time depends on the microwave, so to be sure check if the cake is cooked using
a stick. <b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="color: #666666; font-weight: normal; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">NB: if you don't have the flour you can blend the cereal in
a grinder or replace them with gluten-free flour of your choice! Obviously if
you can eat gluten choose a regular flour.<b><o:p></o:p></b></span></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
</h3>
Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-33562165142915380002016-02-26T19:39:00.000+01:002016-02-27T17:34:05.549+01:00Patate al forno: light, con poco olio e croccanti! (Roasted potatoes: light, reduced fat and crunchy)<div style="text-align: center;">
Ciao a tutti!</div>
<div style="text-align: center;">
Oggi vi proponiamo una ricetta semplice ma allo stesso tempo molto utile! </div>
<div style="text-align: center;">
Stiamo parlando delle <b><i><u>Patate al forno</u></i></b>, un contorno che si abbina con tantissime pietanze e che piace a tutti! Quando non sappiamo cosa realizzare per completare un pasto, le patate al forno sono spesso la soluzione, l'unico problema è che non siamo mai sicuri che vengano bene e non siano collose o troppo unte. Questa ricetta vi assicuriamo che vi permetterà di ottenere delle patate davvero light, dato l'uso moderato di olio, e allo stesso tempo molto croccanti. </div>
<div style="text-align: center;">
Il trucco sta nel rimuovere l'amido! </div>
<div style="text-align: center;">
Infatti è proprio l'amido che tende a rendere<span style="text-align: center;"> le patate morbide e collose, mentre noi le vogliamo croccanti e golose! </span>Questo espediente ci consente di ridurre notevolmente la quantità di olio,rendendo la ricetta molto più leggera rispetto a quella classica.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>English version below</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZLmHUMnQkKPBGtJ6oormiOfDhdTOmkCOoKTK3qu7E9J17uhMV9BgQ-COPjOXiCOI1AAK7tv31pU5_4q6_vLSqMxH1SK3kMvi-KSynrWFxC1nwJd9WwVyvQOwuGulAnhu1xAen9ozxE8/s1600/672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZLmHUMnQkKPBGtJ6oormiOfDhdTOmkCOoKTK3qu7E9J17uhMV9BgQ-COPjOXiCOI1AAK7tv31pU5_4q6_vLSqMxH1SK3kMvi-KSynrWFxC1nwJd9WwVyvQOwuGulAnhu1xAen9ozxE8/s640/672.JPG" width="640" /></a></div>
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<b><i><br /></i></b></div>
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</div>
<a name='more'></a><br />
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<b>Ingredienti</b></div>
<br />
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Patate (preferibilmente a pasta gialla)</div>
<div style="text-align: center;">
Olio evo</div>
<div style="text-align: center;">
Sale </div>
<div style="text-align: center;">
Pepe</div>
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Rosmarino fresco </div>
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Salvia fresca</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Preparazione </b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Sbucciare le patate, tagliarle a pezzetti e sciacquarle sotto l'acqua corrente.</div>
<div style="text-align: center;">
Mettere le patate a mollo in una ciotola piena di acqua, aggiungendo un goccio di succo di limone o di aceto bianco per evitare che si ossidino (per evitare questo problema fate anche attenzione che le patate siano completamente coperte dall'acqua).</div>
<div style="text-align: center;">
Lasciate riposare le patate per almeno 4 ore cambiando l'acqua dopo la prima mezz'ora e poi ogni 2 ore. Più prolungate il tempo di ammollo più il risultato sarà migliore. Potete arrivare fino a 24 ore di ammollo(anche se vi consiglio di metterle in frigo se optate per un tempo cosi lungo), ma dopo le prima 4-5 ore non è più necessario cambiare l'acqua così spesso, potete anche sciacquarle direttamente alle fine. Nel caso non abbiate tempo di fare il cambio dell'acqua non preoccupatevi, mettetele a mollo e risciacquatele alla fine, le patate rilasceranno meno amido, ma il risultato sarà comunque ottimo!</div>
<div style="text-align: center;">
Passato questo tempo scolare le patate e asciugarle bene con della carta da cucina.</div>
<div style="text-align: center;">
Condire con l'olio (considerate 1 cucchiaio ogni 200-300 g di patate), il sale, il pepe e posizionatele in una teglia coperta da carta forno. Cospargete con salvia e rosmarino (se non avete i freschi vanno bene anche quelli secchi) e infornate a 180°C, funzione ventilata per 40-50 minuti, mescolando delicatamente a metà cottura. Le patate dovranno risultare tenere. Se tendono a bruciarsi coprire con un foglio di alluminio.</div>
<div style="text-align: center;">
Se volete, a fine cottura, potete passarle per 5-10 minuti sotto il grill del forno per rosolarle ulteriormente!</div>
<div style="text-align: center;">
Una volta sfornate, aggiustare di sale e pepe e servire!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjMG4DWG-2IzjB2DdysRojdeYxmL4zFW9ObWviMRH4zh2KVgZ92mNV3KKCF0HfuFVG4teaLorpwJEMzHP7FFYHOY32CF1Md64q5luhCCyLCVcJPEthyphenhyphenDPXDPq316yzybclBH5SA5Aaz8/s1600/671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjMG4DWG-2IzjB2DdysRojdeYxmL4zFW9ObWviMRH4zh2KVgZ92mNV3KKCF0HfuFVG4teaLorpwJEMzHP7FFYHOY32CF1Md64q5luhCCyLCVcJPEthyphenhyphenDPXDPq316yzybclBH5SA5Aaz8/s640/671.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiY4VW2O6yUhDct54DET1QqqGQfxgscHopsys1eKjDEU8O-FRbT8Wr2itsgJ5I_DE0xIHSp2qDzJibGBRr4hDJ05BpF7Tshh1mpl7Kq9TBe2MLv5GFVBwwElD4wQuhZylP3f1B8ox1lE/s1600/675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiY4VW2O6yUhDct54DET1QqqGQfxgscHopsys1eKjDEU8O-FRbT8Wr2itsgJ5I_DE0xIHSp2qDzJibGBRr4hDJ05BpF7Tshh1mpl7Kq9TBe2MLv5GFVBwwElD4wQuhZylP3f1B8ox1lE/s640/675.JPG" width="640" /></a></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>English version</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Hello to everybody!</div>
<div style="text-align: center;">
Today we suggest you a recipe that is simple but at the same time very useful!</div>
<div style="text-align: center;">
We are talking about <b><i><u>roasted potatoes</u></i></b>, a side dish that can be matched easily with a lot of dishes and that everybody like! When we don't know how to complete a meal, roasted potatoes often are the solution, the only problem is that we don't know certainly if they will be good or they will be sticky and too much oiled. We promise you that this recipe will allow you to obtain potatoes really light, as the amount of oil used is small, and at the same time very crunchy.</div>
<div style="text-align: center;">
The trick is removing the starch.</div>
<div style="text-align: center;">
Infact is the starch that make the potatoes tender and sticky, while we want them crunchy and tasty! </div>
<div style="text-align: center;">
This trick allows us to reduce considerably the amount of oil: the recipe will be lighter than the regular one!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Ingredients</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Potatoes (preferably those yellow)</div>
<div style="text-align: center;">
Extravirgin olive oil</div>
<div style="text-align: center;">
Salt</div>
<div style="text-align: center;">
Pepper</div>
<div style="text-align: center;">
Fresh rosmary</div>
<div style="text-align: center;">
Fresh sage</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Preparation</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Peel the potatoes, cut them into chunks and rinse with water.</div>
<div style="text-align: center;">
Put the potatoes into a bowl, cover with water and add a splash of lemon juice or White vinegar in order to avoid oxidation (be careful also that the potatoes are completely cover with water).</div>
<div style="text-align: center;">
Let them rest for at least 4 hours, change the water after the first half an hours and then after 2 hours.</div>
<div style="text-align: center;">
More soaking time will be long, best will be the result.</div>
<div style="text-align: center;">
You can soak the potatoes up to 24 h (If you choose such a long time it's better to put the bowl in the fridge), but after 4-5 hours it is not necessary to change the water so often, you can also rinse the potatoes before cooking them.</div>
<div style="text-align: center;">
If you don't have time to change the water, soak the potatoes and rinse then at the end: they release less starch, but the result will be stillicidio great!</div>
<div style="text-align: center;">
Then drain the potatoes and dry them with kitchen paper.</div>
<div style="text-align: center;">
Season with oil (use 1 tbsp for every 200-300 g of potatoes), salt, pepper and put them on a oven tin covered with baking paper.</div>
<div style="text-align: center;">
Cook for 40-50 minutes, 180°C, vent function until the potatoes will be tender.</div>
<div style="text-align: center;">
Half - cooked stir gently.</div>
<div style="text-align: center;">
If they tend to burn, cover with an aluminium foil.</div>
<div style="text-align: center;">
If you want, at the end you can use the grill for 5-10 minutes in order to brown them further!</div>
<div style="text-align: center;">
Bring the potatoes out, salt to taste and serve them!</div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-49000631759448748132016-02-23T16:34:00.000+01:002016-02-23T16:34:03.835+01:00VIDEORICETTA- One pot pasta con funghi, Lambrusco e prosciutto crudo (One pot pasta with mushrooms, Lambrusco and Parma ham)<div style="text-align: center;">
<div style="text-align: center;">
Ciao a tutti! </div>
<div style="text-align: center;">
La ricetta di oggi è un'altra one pot pasta! Adoriamo questo metodo! Per chi ancora non lo conoscesse, consiste nel cuocere la pasta direttamente insieme al condimento seguendo un procedimento analogo a quello del risotto. Questo metodo ha il beneficio di rendere il risultato più cremoso, in quanto l'amido rilasciato dalla pasta non va perso nell'acqua di cottura, ma rimane nel condimento; i tempi di cottura si allungano di qualche minuto, ma secondo noi è una ricetta carina e sfiziosa da provare ogni tanto. </div>
<div style="text-align: center;">
In questa occasione abbiamo scelto di fare delle <b><i><u>Farfalle integrali con funghi, Lambrusco e prosciutto crudo</u></i></b>. </div>
<div style="text-align: center;">
Ma oggi c è anche un'altra novità , infatti potete trovare il video della ricetta anche su YouTube!</div>
<div style="text-align: center;">
<br />
<span style="font-size: x-large;"><a href="https://m.youtube.com/watch?v=xM99Yy87o7Q">Video</a></span><br />
<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3FkB2OOMFjS3IniNa6DrCh3ddCZQ2WeW1uTHivtuq-tdVKEut5YywdHZgxTtcDqii-Vn_CKFLH0U2lo_nv1NpGPBHx2F1L4jbxwxWOQlpx_qtnNXwai3zmQnKkPnfhWZbpQmAlANKkI/s1600/20160205_141023.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3FkB2OOMFjS3IniNa6DrCh3ddCZQ2WeW1uTHivtuq-tdVKEut5YywdHZgxTtcDqii-Vn_CKFLH0U2lo_nv1NpGPBHx2F1L4jbxwxWOQlpx_qtnNXwai3zmQnKkPnfhWZbpQmAlANKkI/s640/20160205_141023.jpeg" width="360" /></a></div>
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Buona lettura!</div>
<div style="text-align: center;">
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<div style="text-align: center;">
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<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<div style="margin: 0px;">
<b><i>English version below</i></b></div>
<div style="margin: 0px;">
<b><i><br /></i></b></div>
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<b><i>...</i></b></div>
<div style="margin: 0px;">
<b><i><br /></i></b></div>
</div>
<b>Ingredienti (per 1 persona)</b><br />
<b><br /></b></div>
<div style="text-align: center;">
80 g di pasta (noi abbiamo scelto le farfalle integrali)<br />
100 g di funghi freschi</div>
<div style="text-align: center;">
50 ml di Lambrusco (o un altro vino rosso)<br />
1 fetta di prosciutto crudo</div>
<div style="text-align: center;">
1 cucchiaino di olio</div>
<div style="text-align: center;">
Sale e pepe q.b.</div>
<div style="text-align: center;">
Prezzemolo tritato q.b<br />
Acqua calda q.b.</div>
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<b>Preparazione </b></div>
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Lavare i funghi, dopodiché tagliarli a pezzetti.</div>
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In una padella scaldare l'olio, quindi rosolare bene i funghi aggiungendo un po' di sale.</div>
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Dopo 5 minuti aggiungere la pasta, sfumare con il vino e lasciarlo assorbire completamente.</div>
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A questo punto aggiungere un mestolo di acqua calda, salare e pepare e lasciar cuocere. Non aggiungete molta acqua all'inizio,ma solo quando la pasta l'avrà assorbita completamente.</div>
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Cuocere per circa 20 minuti (a seconda del tipo di pasta considerate che ci vorranno dai 2 ai 6 minuti in più rispetto al tempo indicato sulla confezione).<br />
Alla fine aggiungere il prosciutto spezzettato.</div>
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Spegnere il fuoco, aggiustare di sale e pepe e spolverare con il prezzemolo.</div>
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<span style="font-size: x-large;">...</span></div>
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<b><i>English version</i></b><br />
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Hello to everybody!<br />
The recipe of today is another one pot pasta! We love this kind of cooking method! For those who do not know what it is, it's a method little different from the usual one and consists in cooking pasta directly with condiment using a process similar to the one for risotto. This method has the advantage of making the final result more creamy, as the starch released by pasta isn't thrown away with the cooking water, but remains in the sauce; the time for cooking is some minutes longer, but in our opinion this is a nice and interesting recipe that is worth trying sometimes.<br />
In this occasion we have decided to make <b><u>Whole wheat pasta with mushrooms, Lambrusco and Parma ham</u></b>.<br />
Today there is also another news, in fact you can also found the recipe's video on YouTube!<br />
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<span style="font-size: x-large;"><a href="https://m.youtube.com/watch?v=xM99Yy87o7Q">Video</a></span><br />
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Enjoy the reading !<br />
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<b>Ingredients (for each person)</b></div>
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800 g of whole wheat pasta</div>
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100 g of mushrooms</div>
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50 mL of red wine (Lambrusco)</div>
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1 tsp of oil<br />
1 slide of Parma ham</div>
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Salt and Pepper q.b.</div>
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Chopped parsley q.b<br />
Hot water q.b.<br />
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<b>Preparation</b></div>
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Clean the mishrooms, then cut them into small pieces.</div>
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In large pan heat the oil,then add the mishrooms, salt and cook for 5 minutes.</div>
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Add pasta, then pour the wine and wait until all the liquid is adsorbed.<br />
Now add a ladleful of hot water, salt and pepper and let cook. Don't add to much water at the beginning, add it only when the pasta will have completely adsorbed it.</div>
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Cook for about 20 minutes (accordine t<br />
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o the kind of pasta, consider that it will takes from 2 to 6 minutes more than the time stated on the box).<br />
Ate the end add the parma Ham xutted into striPes.<br />
Turn the burner off, season to taste with salt and pepper, dust with the parsley.</div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-66107318289747776222016-02-21T17:18:00.001+01:002016-02-21T17:29:02.414+01:00Riso con gamberi, zucchine e carote (Rice with shrimps, zucchini and carrots)<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Ciao a tutti! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oggi vi proponiamo un <b><i><u>Riso con gamberi, zucchine e carote</u></i></b>, una ricetta light ottima per un pasto delicato e salutare! L'abbinamento è uno di quei classici che non può sbagliare, ma per rendere il piatto più interessante vi consigliamo di scottare le verdure solo leggermente in modo che mantengano la loro consistenza e la loro freschezza. Il piatto secondo noi è anche molto bello e ricco di colori, cosa non da sottovalutare perché, si sa, quando mangiamo la vista è il primo senso interessato. Dimenticavamo di aggiungere che questa ricetta è anche perfetta per i nostri amici celiaci, in quanto completamente priva di qualsiasi fonte di glutine. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Vi lasciamo alla ricetta, buona lettura!</span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif;">English version below </span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti (per 3 persone)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200 g di riso (noi abbiamo usato un vialone nano semintegrale)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200 g di gamberi</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 zucchina grande (circa 200 g)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 carote (circa 150 g)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 cucchiai di olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">30 mL di succo di limone</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sale e pepe q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">prezzemolo q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Sgusciare e lavare i gamberi.</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lessare il riso in abbondante acqua salata lasciandolo al dente, seguendo il tempo indicato sulla confezione (potrebbe variare seconda del tipo di riso)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lavare le zucchine, pelare le carote e tagliarle bastoncini.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In una padella scaldare 1 cucchiaio di olio, quindi far rosolare le carote per qualche minuto.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Aggiungere 2-3 cucchiai di acqua, salare e lasciar cuocere per 10 minuti.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Aggiungere le zucchine e i gamberi, un'altro po' di sale e cuocere per altri 5-10 minuti. Se le verdure tendono ad attaccarsi aggiungere qualche cucchiaio di acqua.(attenzione non </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">cuocere troppo le verdure, vogliamo che rimangano croccanti e colorate!).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A questo punto aggiungere il riso, il restante cucchiaio di olio, il limone, il prezzemolo tritato e il pepe. Far insaporire il tutto per qualche minuto, aggiustare di sale se necessario e impiattare!</span></div>
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<b style="font-family: '"trebuchet ms"', sans-serif;"><i><span style="font-family: "trebuchet ms" , sans-serif;">English version</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hello to everybody!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Today we reccomend you a <b><i><u>Rice with shrimps, zucchini and carrots</u></i></b>, a light recipe that is really apt for a delicate and healthy meal! The flavours matching is a classic one that cannot fail, but to make the dish more interesting we suggest you to sear the vegetables for little time in order to preserve their consistence and freshness. In our opinion the dish is very good looking and rich of colours as well, aspect not to be underestimate as, you know, when we are eating, sight is the first sense we use. We were forgetting to say that this recipe is also perfec for our friends who can't eat gluten, as it hasn't any source of it. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">We leave you the recipe, enjoy the reading!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients (for 3 persons)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup of rice (we use wholemeal mesium grain rice)</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup of shrimps</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 big zucchini</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 carrots</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp of extra virgin olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp of lemon juice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">slt and pepper q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">chopped parsley q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Shell and wash the shrimps.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Boil the rice in salty water until is al dente according to the time indicated on the package.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cleanse the zucchini, peel the carrots e cut them into sticks.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Heat 1 tbsp of oil in a large pan and brown the carrots for few minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add 2-3 tbsp of water, salt and cook for 10 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add the zucchini and shrimps, a Little bit more of salt and cook for 5-10 minutes. If the veggies tend to stick to the pan add a few tbsp of water. (Be careful not to overcook the vegetables, we want them crunchy and colored!)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now add the cooked rice, the other tbsp of oil, the lemon juicd, the parsley and pepper. Cook it for few minutes, salt to taste if it is necessary and serve!</span></div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-1912020580579647672016-02-17T16:57:00.000+01:002016-02-17T16:57:20.977+01:00Mercoledì vegano: Quinoa al Lambrusco con i funghi (Lambrusco quinoa with mushrooms)<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Ciao a tutti! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Eccoci con nostro appuntamento del "Mercoledì vegano"! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">La ricetta che vi proponiamo oggi è un primo piatto in cui i sapori tradizionali incontrano la modernità: il risultato è davvero gustoso e leggero. Si tratta di una <b><i><u>Quinoa al Lambrusco con i funghi</u></i></b>. Abbiamo pensato da una parte di fare un uso un po' diverso dal solito di funghi e Lambrusco e dall'altra di rendere un po' più appetibile la quinoa, un cereale che si sta diffondendo molto grazie alle sue proprietà nutrizionali. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Questa ricetta è perfetta per i nostri amici vegani, ma in più va benissimo anche per i celiaci: infatti la quinoa è un cereale privo di glutine, così come ne sono privi tutti gli altri ingredienti che abbiamo impiegato! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Vi lasciamo alla ricetta, buona lettura!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><u>For the English version see below</u></i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFm7_qPI9gGDpsP5irbQ9bfmOJq_Zu-vH9UG4mOGdGV7aGJASHAAHY8IlR_cmo2Vi8eYWsPrcfXwQbF5U7YYLzI3-Uo-V7eXASIcOVmWP_u3GA3sfZ0eppCY0rW7ODuh73MddQ1HJMXAo/s1600/20160202_122353.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFm7_qPI9gGDpsP5irbQ9bfmOJq_Zu-vH9UG4mOGdGV7aGJASHAAHY8IlR_cmo2Vi8eYWsPrcfXwQbF5U7YYLzI3-Uo-V7eXASIcOVmWP_u3GA3sfZ0eppCY0rW7ODuh73MddQ1HJMXAo/s640/20160202_122353.jpeg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><u><br /></u></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti (per 2 persone)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150 gr di quinoa</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200 gr di funghi (io champignon)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaio di olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150 ml di Lambrusco</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250 ml di acqua</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sale e pepe q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">prezzemolo q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lavare e tagliare i funghi a pezzetti.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Scaldare l'olio in padella e rosolare i funghi per qualche minuto.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Aggiungere la quinoa, l'acqua, il vino, sale e pepe.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Coprire con un coperchio, portare a ebolliziond e cuocere per 10 minuti.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Togliere il coperchio, alzare un po' il fuoco e cuocere per altri 5-10 minuti fino a che il liquido si sarà tutto assorbito.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Aggiustare di sale e pepe, spolverare conil prezzemolo e impiattare!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGmbhJb4fbiCFC6QPy8paDUNtC-yWijsAMVXN_iXJy7yzBsJgiAMP6Z_amViw_wpwb0-VJwWhVS__3fHWZVFupLNJZhJc0RA-FfD8tij-ib80sa7DED697htYUCSuBJ84uXI2AP_2YLY/s1600/20160202_122347.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGmbhJb4fbiCFC6QPy8paDUNtC-yWijsAMVXN_iXJy7yzBsJgiAMP6Z_amViw_wpwb0-VJwWhVS__3fHWZVFupLNJZhJc0RA-FfD8tij-ib80sa7DED697htYUCSuBJ84uXI2AP_2YLY/s640/20160202_122347.jpeg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hello to everybody!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Here we are with our "Vegan Wednesday" date!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">The recipe that today we are going to suggest to you is a first dish in wich the traditional flavours meet the modernity: the result is very tasty and light. We are talking about a <b><i><u>Lambrusco Quinoa with mushrooms</u></i></b>. We have though to use mushrooms and Lambrusco wine in a way a bit different from the usual and at the same time to make quinoa more tempting, as it's a cereal that is becoming really widespread for its nutritional properties.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">This recipe is perfect for our vegan friends, but moreover it's also for who can't eat gluten: infact quinoa is a cereal gluten free, and also all theother ingredients we have used!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">We are leaving you to the recipe, enjoy the reading!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients (for 2 person)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup of quinoa</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200 g of mushrooms</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp of extravirgin olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup of water</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2/3 up of Lambrusco (rew wine)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper q.b.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">parsley q.b.</span></div>
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<b>Preparation</b> </div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Clean and cut mushrooms into small pieces.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Heat the oil in a pan, then cook mushrooms for few minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add quinoa, water, wine, salt and pepper.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cover with a lid, brin to a boil and cook for 10 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now take away the lid, raise the heat and cook for further 5-10 minutes, until the quinoa it will have adsorbed all the water.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Season to taste, add parsley and serve!</span></div>
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-63870869662399328502016-02-16T15:26:00.000+01:002016-02-16T15:26:32.443+01:00Piadina vegetariana al farro con verdure grigliate e provolone (Vegetarian spelt "piadina" with grilled vegetables and provolone cheese)<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Ciao a tutti! <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oggi vi proponiamo un vero piatto veloce e gustoso, perfetto
sia che vogliate preparare qualcosa da portarvi dietro per pranzo al lavoro o a
scuola, sia che invece siate a casa e vogliate un piatto unico che sia semplice
e di sicuro effetto! Si tratta di una piadina vegetariana al farro farcita con
verdure grigliate e provolone! Ebbene sì, avete letto bene, questa piadina è
vegetariana, infatti l’impasto non contiene strutto o altri grassi animali e la
farcitura che vi proponiamo è data da sole verdure e formaggio! Comunque il
gusto vi sorprenderà con la sua leggerezza e la sua freschezza, anche grazie
alla scelta della farina di farro che arricchisce il sapore e aumenta la
quantità di fibre! Ecco la ricetta, buona lettura!</span><o:p></o:p></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><u>For the English version see below</u></i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AurZppZuI4T4a4PvUwpBrnd1hNuWctOJcZDJB0lnL0qRcV4ohkxrcvOAaWcLz8bYluwBGr9oainMvMQ3EiT47muTEopsF8lVu7Fuk32t51mzB2ZP5AmxNvB_GM8zVX7-HLKmyyiceXI/s1600/piadina.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AurZppZuI4T4a4PvUwpBrnd1hNuWctOJcZDJB0lnL0qRcV4ohkxrcvOAaWcLz8bYluwBGr9oainMvMQ3EiT47muTEopsF8lVu7Fuk32t51mzB2ZP5AmxNvB_GM8zVX7-HLKmyyiceXI/s640/piadina.jpeg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti (per 1 piadina grande)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">75 g di farina di farro integrale (più quella per la stesura)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cucchiaio di olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2-4 cucchiai di acqua</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cucchiaino di sale </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cucchiaino di bicarbonato di sodio</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">verdure grigliate (carote, zucchine, pepeperoni)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">rucola</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">provolone</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">olio evo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Mescolare farina, olio, acqua, sale e bicarbonato di sodio fino a forare una pasta liscia e compatta.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coprire con la pellicola è lasciar riposare almeno 30 minuti.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">A questo punto stendere la piadina dandogli la classica forma rotonda.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Scaldare bene una larga padella, cuocere la piadina per 1-2 minuti si ogni lato.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Farcirla con le verdure, la rucola e il provolone, chiuderla e lasciarla nella padella fino a che il formaggio si sarà sciolto.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>...</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Hello to everybody!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Today we show you a fast and tasty recipe, fitting for those who have lunch at school or at work, but also for who want a simple, but impressive main dish!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">It's a vegetarian "Piadina"(a typical italian flatbread) made with whole spelt flour and filled with grilled veggies and Provolone cheese!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Yes, of course, our Piadina is suitable also for vegetarians because the dough doesn't contains lard or other animal fats and the filling is only made of veggies and cheese!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">However the flavour will amaze you with its freshness and lightness and the spelt flour gives to the Piadina a rich flavour and a great amount of fibers!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Here the recipe, enjoy the reading!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients (for 1 big piadina)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2/3 cup of whole spelt flour (plus more for dusting)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp of extra vergin olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2-4 tbsp of water</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp of salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp of baking soda</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">grilled vegetables (carrots, zucchini, peppers)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">rocket salad</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">provolone cheese</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparation </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Mix flour, water, oil, salt and baking soda until they will be well </span><span style="font-family: "trebuchet ms" , sans-serif;">combined.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Let the dough rest for 30 minutes at least (cover it with plastica wrap).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Roll out the dough into a circle with a rolling pin.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Heat a large pan the cook the Piadina for 1-2 minutes each side, then fill it with veggies, cheese and rocket salad, close it and let it in the pan until the cheese is melted. </span><br />
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Anonymoushttp://www.blogger.com/profile/01595578496979943239noreply@blogger.com0tag:blogger.com,1999:blog-1970589373342219556.post-10972927447109844952016-02-14T20:22:00.003+01:002016-02-16T00:54:16.015+01:00Cheesecake allo yogurt ai frutti di bosco e limone (Yogurt cheesecake with mixed berries and lemon)<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Ciao a tutti! </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 14.6667px;">La ricetta di questa domenica è una torta! Si tratta una cheesecake allo yogurt ai frutti di bosco e limone! E' una ricetta che vi consigliamo in quanto è molto fresca, piace a tutti ed è personalizzabile nel modo che più vi piace: infatti noi l'abbiamo realizzata con yogurt ai frutti di bosco e yogurt al limone, ma voi sentitevi pure liberi di scegliere i gusti e le combinazione che preferite! </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 14.6667px;">Inoltre, questa torta è perfetta anche per i nostri amici celiaci in quanto non contiene alcuna fonte di glutine! Non vi rubiamo altro tempo e vi lasciamo alla ricetta che secondo noi parla da sola! Buona lettura!</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>English version below</i></b></span><br />
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<a name='more'></a></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredienti
(per una torta da 28 cm di diametro)</b></span></span></div>
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<br /></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Per
la base</i><br />
250 g di farina di riso<br />
200 g di zucchero di canna chiaro (o zucchero normale)<br />
3 uova<br />
80 g di acqua<br />
70 g di olio di semi di girasole<br />
1 bustina di lievito per dolci<br />
<br />
<br /><i>
Per la crema</i><br />
1 kg di yogurt intero bianco già zuccherato<br />
300 g di yogurt al limone<br />
300 g di yogurt ai frutti di bosco<br />
70 g di miele<br />
150 ml di latte<br />
750 ml di panna da montare<br />
La scorza grattugiata di 2 limoni<br />
15g di agar agar in polvere<br />
<br />
<o:p> </o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Per
la gelatina</i><br />
200 g di fragole tagliate pezzetti<br />
125 g di mirtilli<br />
125 g di more<br />
200 g di amarene sciroppate<br />
150 ml di succo di frutta ai frutti rossi (in alternativa succo di mela o succo
di arancia)<br />
50 ml del succo delle amarene<br />
2 cucchiai di acqua<br />
8 cucchiai di zucchero di canna<br />
15 g di agar agar in polvere<br />
<br /><i>
Per la decorazione</i><br />
250 ml di panna da montare<br />
</span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparazione</b></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">
Montare a lungo le uova fino a che saranno chiare e spumose (10 minuti con la
planetaria, 20 minuti con le fruste elettriche), dopodiché aggiungere lo
zucchero e montare ancora per qualche minuto.<br />
Nel frattempo mescolare la farina con il lievito.<br />
Continuando a montare aggiungere a filo l'olio, poi aggiungere il mix di
polveri e l'acqua alternandoli (regolare l'acqua in base al grado di
assorbimento della farina).<br />
Rivestire una tortiera di carta forno oppure usarne una in silicone, versare
all'interno l'impasto, poi infornare per 40-50 minuti a 175°C, funzione
ventilata.<br />
Quando la torta si sarà raffreddata, tagliarla a metà, rifilare i bordi e
posizionarla dentro ad un cerchio apribile di 28 cm di diametro. L'altra metà
non buttatela, mangiatela, è buonissima!<br />
In una ciotola mescolare gli yogurt, la scorza del limone e il miele.<br />
A parte montare la panna.<br />
Sciogliere l'agar agar nel latte e portare a bollore; nel frattempo unire panna
e yogurt mescolando dall'alto verso il basso.<br />
Dopo pochi minuti il composto si addenserà parecchio, quindi mettere nel
pentolino qualche mestolo del composto di yogurt e panna e mescolare
vigorosamente con una frusta.<br />
Quando il tutto si sarà ben amalgamato, versarlo nella crema rimanente,
mescolare molto rapidamente e versare sopra alla base nel cerchio
apribile.<br />
Posizionare in freezer per 6-8 ore.<br />
<o:p> </o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">A
questo punto preparare la gelatina.<br />
In una padella mettere le fragole, le more tagliate a metà e i mirtilli insieme
all'acqua e allo zucchero.<br />
Cuocere per 10-15 minuti fino a che la frutta comincerà a sfaldarsi, quindi
aggiungere le amarene.<br />
Mescolare succo e sciroppo, quindi sciogliere l'agar agar e aggiungere il mix succo-sciroppo-agar
agar alla frutta.<br />
Portare a bollore e far cuocere per qualche minuto, dopodiché spegnere il fuoco
e lasciar raffreddare per 5-10 minuti controllando che la gelatina non si
addensi tropo. Appena vedete che comincia a diventare più densa versate subito
il composto sopra la torta, la quale nel frattempo si sarà rassodata in
frigorifero.<br />
Mettere la torta in frigo e lasciar riposare almeno 6 ore.<br />
Prima di servire decorare con un po' di panna montata.<br />
<o:p><br /></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaJ4uubLdg_smKJQawn4Trf5P24G9fvMrtoPO8OOJ7dGkJxXsQ7Gk4Mu-XMGtQIvjbcT6C_A67abbOnjPM5eVhlkRoUa1zfoHGWjkrneTk4cwg0Q7e6tC5wbDTN3V-w8Js-zWkPMnOMw/s1600/689.JPG.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaJ4uubLdg_smKJQawn4Trf5P24G9fvMrtoPO8OOJ7dGkJxXsQ7Gk4Mu-XMGtQIvjbcT6C_A67abbOnjPM5eVhlkRoUa1zfoHGWjkrneTk4cwg0Q7e6tC5wbDTN3V-w8Js-zWkPMnOMw/s640/689.JPG.jpeg" width="640" /></a></div>
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><o:p><br /></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><o:p><br /></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><o:p><b><i>English version</i></b></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><o:p><br /></o:p></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 14.6667px;">Hello to everybody!</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 14.6667px;">The recipe of this Sunday is a cake! It is a cheesecake made with mixed berries and lemon yogurt! </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 14.6667px;">We are suggesting to you this recipe because it's really fresh, it likes to everybody and it can be customized in the way you prefer: infact we have prepared it using mixed berries yogurt and lemon yogurt, but you are free to choose the flavours and the combinations you like the most.</span></span><br />
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><o:p></o:p></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 14.6667px;">Moreover, this cake is perfect also for our friends who suffer of celiac desease beacause it doesn't contain any source of gluten! </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 14.6667px;">We won't waste further time and we are leaving you to the recipe, that, in our opinion, doesn't need too many words! Enjoy the reading!</span></span><br />
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 14.6667px;"><br /></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients
(for a cake with a diameter of 28 cm)</b><o:p></o:p></span></span></div>
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<br /></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>For
the base</i><o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">250
g of rice flour<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">200
g of clear cane sugar (o regular sugar)<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">3
eggs<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">80
g of water<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">70
g of sunflower oil<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">1
baking powder for dessert bag<o:p></o:p></span></span></div>
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<br /></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>For
the cream</i><o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">1
kg whole natural yogurt already sugared<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">300
g of mixed berries yogurt<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">300
g of lemon yogurt<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">70
g of honey<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">150
ml of milk<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">750
ml of fresh cream to be whipped<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Zest
of 2 lemons<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">15
g of dried agar agar<o:p></o:p></span></span></div>
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<br /></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>For
the gelatine</i><o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">200
g of strawberries cut tinto pieces<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">125
g of blueberries<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">125
g of blackberries<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">200
g of sour cherry<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">150
ml of red fruit juice (otherwise apple jiuce or orange juice)<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">50
ml of the cherry juice<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">2
spoonfuls of water<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">8
spoonfuls of cane sugar<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">15
g of dried agar agar<o:p></o:p></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<br /></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>For
the decoration</i></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;">250
ml of fresh cream to be whipped</span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;"><br /></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;"><b>Preparation</b></span></span></div>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;"><br />
Whisk the eggs for a long time, until they will be light and fluffy (10 minutes
with the kneader, 20 minutes with the electric whisk).<br />
Add the sugar and whisk the mixture for other 5 minutes.<br />
Mix flour and baking powder.<br />
Add the oil continuing to whisk, then add the flour mix and the water.<br />
Pour the batter into a baking pan and cook the cake in the oven for 40-50
minutes, 175°C.<br />
When the cake will be cold, cut it into an half, then cut the edges and put it
into an adjustable round ring (28 cm). Don’t throw away the other part, eat it,
it’s yummy!<br />
In bowl mix yogurts, lemon zeste and
honey.<br />
In another bowl whip the cream.<br />
Dissolve agar agar into the milk and bring to a boil; meanwhile mix yogurts and
whipped cream together, moving the spoon from top to bottom.<br />
After few minutes the milk will become very thick, so add in it 2-3 big scoop
of the yogurt and cream mix; stir vigorously with a whisk.<br />
When the batter will be homogeneous, add in the remaining part of the yogurt
and cream mix and stir fast.<br />
Pour the mixture over the base and put the cake into the freezer for 6-8
hours; only after you have waited for
this time you can prepare the gelatine.<br />
In a pan put strawberries, blackberries cut into an a half and blueberries with
water and sugar.<br />
Cook the mixture for 10-15 minutes until the fruit begin to soften, then add
sour cherries.<br />
In a bowl mix red fruits juice with sour cherries syrup, then dissolve agar
agar in them.<br />
Add this liquid to the fruit mixture and bring to a boil, then cook it for 5-10
minutes, be careful that the gelatine doesn't become too thick. As soon as it
begin to thicken, pour on top of the frozen cake.<br />
Let stand in the fridge for at least 6 hours.<br />
Before serving the cheesecake decorate with whipped cream.<br />
<br />
</span> </span></div>
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