tag:blogger.com,1999:blog-32974908364391585312024-03-18T11:20:07.524+01:00Le mani in pastaUnknownnoreply@blogger.comBlogger1828125tag:blogger.com,1999:blog-3297490836439158531.post-46745932350866413292024-03-18T11:18:00.003+01:002024-03-18T11:19:22.802+01:00Torta all'arancia<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoq80_b99LKuvWhX972YNwH0PFvPYTktUV7UMtDmuktjW9E1oYkEpOiXqGPFGRmTl_BBg3WxtHJuKIrTN4saQbGSP-HauBzLJlTMLkbpDOHD8r8AeIDQJk2UAvcq6Ac4yOY-76mAikDqC8UYnU2_8eqsx-qPesc2OB-Kr_rCYb0vgkbCPYvzJ99vrrb7hf/s741/Tortino.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="555" data-original-width="741" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoq80_b99LKuvWhX972YNwH0PFvPYTktUV7UMtDmuktjW9E1oYkEpOiXqGPFGRmTl_BBg3WxtHJuKIrTN4saQbGSP-HauBzLJlTMLkbpDOHD8r8AeIDQJk2UAvcq6Ac4yOY-76mAikDqC8UYnU2_8eqsx-qPesc2OB-Kr_rCYb0vgkbCPYvzJ99vrrb7hf/w475-h356/Tortino.jpg" width="475" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>Ingredienti e dosi:</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>150 g. di farina di riso</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>un cucchiaio di fecola di patate</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>il succo di due arance</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>2 uova</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>50 g. di zucchero di canna</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>un cucchiaio di olio di semi</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>una bustina di lievito per dolci</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>un pizzico di sale</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b><br /></b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>Preparazione:</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>Sbattere le uova con lo zucchero, unire la farina, la fecola ed il lievito. </b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>Mescolare bene e aggiungere il succo delle arance, un pizzico di sale e l'olio di semi.</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>Livellare e sistemare in una teglia in cui avrete disposto un foglio di carta forno.</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>Cuocere a 170° in forno già caldo per una ventina di minuti.</b></span></span></p><p><span style="color: white; font-family: verdana; font-size: medium;"><span style="background-color: #374561;"><b>Una volta raffreddata, si può spolverare con lo zucchero al velo.</b></span></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-45247921312441270402024-02-25T12:07:00.008+01:002024-02-25T12:09:06.769+01:00Risotto broccoli e patate<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4crjlQ3THqUeIaMrw3U-LB3ehXo2WHeE9J7qBhDrcrRJAxgzDnQza3d331l8FWuZO7pah1lsp2Isnj8K5hzHLHKXBZElg_1hOf0K-t-ik01bCD31pJemVJ8gaCwx7la2qKDUF5gctGe4pFpvfuJDNNOTM0VvatFZQ5OwGF7sqkw54n7B9wk_G1C0HafIn/s991/IMG_20240224_112146.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="785" data-original-width="991" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4crjlQ3THqUeIaMrw3U-LB3ehXo2WHeE9J7qBhDrcrRJAxgzDnQza3d331l8FWuZO7pah1lsp2Isnj8K5hzHLHKXBZElg_1hOf0K-t-ik01bCD31pJemVJ8gaCwx7la2qKDUF5gctGe4pFpvfuJDNNOTM0VvatFZQ5OwGF7sqkw54n7B9wk_G1C0HafIn/w555-h439/IMG_20240224_112146.jpg" width="555" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><p></p><p><br /></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per 4 persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">300 g. di riso tipo Carnaroli</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 scalogno</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 fiore di broccolo</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 patate medie</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">curcuma q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">sale e olio evo q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Mettere sul fuoco il broccolo spezzettato in acqua leggermente salata; </span></b></p><p><b><span style="font-family: verdana; font-size: medium;">tagliare la cipolla a fettine sottili e metterla in pentola con un filo d’olio evo, </span></b></p><p><b><span style="font-family: verdana; font-size: medium;">dopo 1 o 2 minuti aggiungere il riso e tostarlo per ancora qualche minuto. </span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Aggiungere poi le patate tagliate a dadini, i broccoli (una volta cotti al dente), </span></b></p><p><b><span style="font-family: verdana; font-size: medium;">un pizzico di curcuma e aggiungere a poco a poco il brodo utilizzato per cuocere i broccoli.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Portare a cottura (20 minuti c.a.), aggiustare di sale e aggiungere un filo d’olio evo.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Servire ben caldo con abbondante formaggio grana grattugiato.</span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-63189262535903631562024-02-10T11:54:00.005+01:002024-02-10T11:58:07.954+01:00Vellutata di ceci con gamberi<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IeghTMVJXWV6icLiheK6UDpXEvW_FLaNdO7xiahFr8iX9xn4gRfhhnz8t9cCjDOCUtnRLfUUbY8aJvccrwVmc1WQbau6An_8Xi53KwjxAOwQQidfcbY6M6XqiQEoR2ggktt4fNiUeduQ4s5K9JjLaCmiGb50MgRUUt3WI66mSX7befrkaLD8GMnV68Ef/s1728/IMG_20240130_112929.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1240" data-original-width="1728" height="413" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IeghTMVJXWV6icLiheK6UDpXEvW_FLaNdO7xiahFr8iX9xn4gRfhhnz8t9cCjDOCUtnRLfUUbY8aJvccrwVmc1WQbau6An_8Xi53KwjxAOwQQidfcbY6M6XqiQEoR2ggktt4fNiUeduQ4s5K9JjLaCmiGb50MgRUUt3WI66mSX7befrkaLD8GMnV68Ef/w574-h413/IMG_20240130_112929.jpg" width="574" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per quattro persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">200 g. di ceci secchi </span></b></p><p><b><span style="font-family: verdana; font-size: medium;">500 g. gamberi</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 spicchio d'aglio</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Rosmarino q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">3 cucchiai di Olio extravergine d'oliva</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Sale e pepe q.b.</span></b></p><p><br /></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione: </span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Mettete i ceci secchi ad ammollare in acqua fredda per una notte intera. </span></b><b><span style="font-family: verdana; font-size: medium;">Scolate i ceci dall’acqua. Fate scaldare abbondante acqua leggermente salata </span></b><b><span style="font-family: verdana; font-size: medium;">e fate cuocere i ceci finchè saranno morbidi.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Mettete due cucchiai di olio extravergine di oliva in una padella </span></b><b><span style="font-family: verdana; font-size: medium;">insieme all’aglio tagliato a metà e il rosmarino e fate insaporire qualche minuto.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Aggiungete i ceci cotti e scolati e fate saltare per una decina di minuti.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Togliete i ceci dal fuoco, togliete il rametto di rosmarino e l’aglio e passate </span></b><b><span style="font-family: verdana; font-size: medium;">i ceci in un frullatore ad immersione. Unite un cucchiaio di olio extravergine </span></b><b><span style="font-family: verdana; font-size: medium;">di oliva, sale e pepe e mescolate bene.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Pulite i gamberi e tenete solamente la coda. </span></b><b><span style="font-family: verdana; font-size: medium;">Nella stessa padella dove avete cotto i ceci passate velocemente i gamberi </span></b><b><span style="font-family: verdana; font-size: medium;">a fuoco alto facendoli cuocere per 5 minuti circa.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Mettete la vellutata di ceci nel piatto, mettete sopra i gamberi spadellati, </span></b><b><span style="font-family: verdana; font-size: medium;">un giro di olio extravergine di oliva e servite.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">N.B. In alternativa si possono usare i ceci già cotti</span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-60105233666432868602024-01-05T10:41:00.007+01:002024-01-05T10:51:25.466+01:00Maionese vegana<p><b><i><span style="font-family: verdana; font-size: large;">Senza uova</span></i></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfQYzOJFNewdczOoGhsxkCLTrte0NqkmkGUaRDaIPdnEaxYeZh6s7ExDO0LBFS2x3VVfjdDeP1MijtxrMk0uZYlkMT0eC8WVvIy4nx0rZ2AvAN5a6yQXSS58DU7rhY6mT1BtEb7eEbawDbX4JbFNmqeZAuzp9xw2ah2WMzNmiF4bPthA5CUMGPVYgOyPy/s800/IMG_20240105_100442.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="773" data-original-width="800" height="497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfQYzOJFNewdczOoGhsxkCLTrte0NqkmkGUaRDaIPdnEaxYeZh6s7ExDO0LBFS2x3VVfjdDeP1MijtxrMk0uZYlkMT0eC8WVvIy4nx0rZ2AvAN5a6yQXSS58DU7rhY6mT1BtEb7eEbawDbX4JbFNmqeZAuzp9xw2ah2WMzNmiF4bPthA5CUMGPVYgOyPy/w515-h497/IMG_20240105_100442.jpg" width="515" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><p><br /></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per circa 150 g. di maionese:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">100 ml di olio di semi di girasole</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">50 ml di latte di soia</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 pizzico di saleSale fino 1 pizzico</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di aceto o di limone </span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><span style="font-family: verdana; font-size: medium;"><b>Per fare la finta maionese senza uova, </b></span><b style="font-family: verdana; font-size: large;">versate nel bicchiere di plastica del frullatore ad immersione </b><b style="font-family: verdana; font-size: large;">il latte di soia, l’olio di semi di girasole, </b><b style="font-family: verdana; font-size: large;">unite un pizzico di sale 3 e l'aceto (io ho usato quello di mele) quindi </b><span style="font-family: verdana; font-size: medium;"><b>frullate gli ingredienti a velocità media, fino a che il composto non si sarà addensato; ci vorranno pochi secondi.</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>Versate in una ciotolina e servite, si può anche conservare in frigo ma solo per qualche giorno.</b></span></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-10619276343251203032023-12-27T11:45:00.004+01:002023-12-27T11:48:14.447+01:00Paglia e fieno al salmone<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rjvDQ9wbtvxXR3teIcU4MxvTglCLxG8cHwX0ikdpurQ0iIQR2JAaQt2pQL0HnJ55TwuNEYpHH0Uz-BxxXebdOybPX8QIzjpwW50bCSlSizzs9l-xqppt_Zgw4VxWn37eWE81Tp7RYbzHbr2knc5KiLZCawHGuNDI2EAAAUuXwBejK7ulf3_PEt2ucPIo/s1008/IMG_20231222_122757.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="858" data-original-width="1008" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rjvDQ9wbtvxXR3teIcU4MxvTglCLxG8cHwX0ikdpurQ0iIQR2JAaQt2pQL0HnJ55TwuNEYpHH0Uz-BxxXebdOybPX8QIzjpwW50bCSlSizzs9l-xqppt_Zgw4VxWn37eWE81Tp7RYbzHbr2knc5KiLZCawHGuNDI2EAAAUuXwBejK7ulf3_PEt2ucPIo/w566-h481/IMG_20231222_122757.jpg" width="566" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><i><span style="font-family: verdana; font-size: medium;"><br /></span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per quattro persone:</span></i></b></p><p><span style="font-family: verdana; font-size: medium;"><b>350 g. tagliatelle paglia e fieno</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>200 g. di salmone affumicato</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>1 panetto di formaggio spalmabile</b></span></p><p></p><p><span style="font-family: verdana; font-size: medium;"><b>scalogno, olio evo e vino bianco q.b.</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></p><p><span style="font-family: verdana; font-size: medium;"><b><i>Preparazione:</i></b></span></p><p><b><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #404147;">Far soffriggere in una padella con un po’ di olio lo scalogno tritato. </span><span style="background-color: white; color: #404147;">Aggiungere il salmone tagliato a pezzetti...dopo 5 minuti sfumare con il vino bianco, nel </span><span style="background-color: white; color: #404147;">frattempo cuocere le tagliatelle al dente...e dopo averle scolate, versarle nella padella aggiungendo il panetto di </span><span style="background-color: white; color: #404147;">formaggio spalmabile.</span></span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><span style="background-color: white; color: #404147;">Amalgamare bene il tutto e servire. </span></span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-48658174092348997032023-12-17T11:52:00.004+01:002023-12-17T11:55:28.156+01:00Seppie in umido con piselli<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE42ux8-f-GM5kckwe7X2iphK4NV7uxnHqCdrn9HP4My35GG9ao5Bk7ZRHTfQ8nWI5e5T6KR4Zp7fhDXvNJH1LTg8YbBlrBib9DdXw3X6NDb6AE6EODPv8_Aljvp6ya_gMoqQZlCAprms55qqhCnWttDxPLlSg_tSFh5iF78xNxRoGVsq4s9vmYEHov7tk/s900/IMG_20231215_115431.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="829" data-original-width="900" height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE42ux8-f-GM5kckwe7X2iphK4NV7uxnHqCdrn9HP4My35GG9ao5Bk7ZRHTfQ8nWI5e5T6KR4Zp7fhDXvNJH1LTg8YbBlrBib9DdXw3X6NDb6AE6EODPv8_Aljvp6ya_gMoqQZlCAprms55qqhCnWttDxPLlSg_tSFh5iF78xNxRoGVsq4s9vmYEHov7tk/w517-h477/IMG_20231215_115431.jpg" width="517" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per quattro persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">500 g. di seppie pulite</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">300 g. di piselli in scatola</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 scalogno</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 spicchio d'aglio</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1/2 bicchiere di vino bianco secco</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">400 g. di passata di pomodoro</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Sale e olio extravergine di oliva q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><span style="background-color: #351c75;"><span style="color: white;"><span style="letter-spacing: -0.42px;"><b><span style="font-family: verdana; font-size: medium;">In una padella scaldiamo un po’ di olio extravergine d’oliva insieme ad un trito di salogno e aglio. Aggiungiamo le seppie e facciamole rosolare per qualche istante. </span></b></span><span style="font-family: verdana; font-size: medium;"><span style="letter-spacing: -0.42px;"><b>Sfumiamo con il vino bianco e, poco dopo, aggiungiamo anche i piselli e cuociamo per 3-4 minuti. </b></span></span></span></span></p><p><b style="letter-spacing: -0.42px;"><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">Uniamo la passata di pomodoro e proseguiamo la cottura a fuoco moderato per circa 5 minuti. Per verificare se le seppie sono pronte, basta infilzarle con la forchetta e vedere se si pungono facilmente. Poco prima di spegnere il fuoco, aggiustiamo di sale.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><br /></p><p><b style="letter-spacing: -0.42px;"><span style="font-family: verdana; font-size: medium;"><br /></span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-46228016459458982962023-11-17T12:27:00.010+01:002023-11-17T12:34:05.534+01:00Gamberi e lenticchie<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKK54wWoIiQM1oE_IBccm13c1RCCsnNJL4o-zoAKx5FsAJTWyM9N26i68GvhICzr9215_2xPJwkAZKpMBVcNWQM18Uwbaq35gmN9zwEfgc7tZDb6ImN9I1SmBRodzD10sbP-BEpnmoJOgGMMnqmEEaQAyhuiFeUhHHlolLjQeYUw1gsc3fnnAyVvDeGURf/s1078/IMG_20231027_124927.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="806" data-original-width="1078" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKK54wWoIiQM1oE_IBccm13c1RCCsnNJL4o-zoAKx5FsAJTWyM9N26i68GvhICzr9215_2xPJwkAZKpMBVcNWQM18Uwbaq35gmN9zwEfgc7tZDb6ImN9I1SmBRodzD10sbP-BEpnmoJOgGMMnqmEEaQAyhuiFeUhHHlolLjQeYUw1gsc3fnnAyVvDeGURf/w582-h435/IMG_20231027_124927.jpg" width="582" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per quattro persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">150 g. di lenticchie</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">8 gamberi</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 scalogno</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Sedano q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Brodo vegetale q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di concentrato di pomodoro</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Olio extravergine d'oliva q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Sale e Pepe q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><span style="font-family: verdana; font-size: medium;"><b>Sciacquate le lenticchie sotto acqua corrente fredda per eliminare eventuali impurità, </b></span><b style="font-family: verdana; font-size: large;">se usate le lenticchie piccole non c’è bisogno di tenerle a bagno.</b></p><p><b style="font-family: verdana; font-size: large;">Tritate finemente lo scalogno con un pezzetto di sedano, </b><b style="font-family: verdana; font-size: large;">e fate soffriggere con un filo di olio evo in una casseruola. </b></p><p><span style="font-family: verdana; font-size: medium;"><b>Quando l’olio si sarà insaporito, aggiungete le lenticchie </b></span><b style="font-family: verdana; font-size: large;">e bagnate con abbondante brodo vegetale bollente.</b></p><p><span style="font-family: verdana; font-size: medium;"><b>Fatele lessare per circa 40 minuti, fino a quando non risulteranno </b></span><b style="font-family: verdana; font-size: large;">completamente cotte e tenere, aggiustate di sale e di pepe; </b><b style="font-family: verdana; font-size: large;">fate sciogliere nel loro brodo il concentrato di pomodoro, </b><b style="font-family: verdana; font-size: large;">che renderà la zuppa più cremosa.</b></p><p><span style="font-family: verdana; font-size: medium;"><b>Mentre le lenticchie cuociono, pulite e lavate i gamberi, </b></span><b style="font-family: verdana; font-size: large;">togliendo la testa, il guscio e il filamento nero. </b><b style="font-family: verdana; font-size: large;">Lessateli in acqua o brodo bollente per 5 minuti.</b></p><p><b style="font-family: verdana; font-size: large;">Servite le lenticchie con i gamberi.</b></p><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-74800474454492713852023-10-29T13:06:00.000+01:002023-10-29T13:06:07.600+01:00Risotto fagioli e pomodoro<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhQ2W2PVjkvGOsoXqYMQs8JwuPJxIp8VTTgcUTuUF1BM5CmtlvbWZ4exSXtcGIMQdkZ-0-cEKwQQZ2qMGplWPIkABL5R3w5CZGM5wF0h1RCavR28Dm0kXq0ORBv79NY-T1gUKedo7L172a-ucVeszJ3Y067SujRPDk6jas5a_lPZruSYwO5ngeT_RUF6v/s900/IMG_20231029_120638.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="747" data-original-width="900" height="447" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhQ2W2PVjkvGOsoXqYMQs8JwuPJxIp8VTTgcUTuUF1BM5CmtlvbWZ4exSXtcGIMQdkZ-0-cEKwQQZ2qMGplWPIkABL5R3w5CZGM5wF0h1RCavR28Dm0kXq0ORBv79NY-T1gUKedo7L172a-ucVeszJ3Y067SujRPDk6jas5a_lPZruSYwO5ngeT_RUF6v/w538-h447/IMG_20231029_120638.jpg" width="538" /></span></b></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><b><span style="font-family: verdana; font-size: medium;"><br /><br />Ingredienti e dosi per quattro persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">300 g. di riso tipo Carnaroli</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">100 g. fagioli borlotti già cotti</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">100 ml di salsa di pomodoro</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">un cucchiaio di vino bianco secco</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 spicchi d'aglio</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">brodo vegetale q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">sale, pepe e olio evo q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">qualche foglia di basilico per guarnire</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Scaldare gli spicchi d'aglio con l'olio in una pentola capiente, aggiungere il riso, far tostare per qualche minuto e sfumare con il vino bianco. Unire la salsa di pomodoro e poi il brodo, poco a poco fino a cottura. Aggiustare di sale e pepe ed aggiungere i fagioli. Servire e guarnire con le foglie di basilico.</span></b></p><p><br /> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-18754184032178007112023-10-22T15:29:00.000+02:002023-10-22T15:29:03.938+02:00Torta alla vaniglia...<p><b><i><span style="font-family: verdana; font-size: medium;">...senza uova</span></i></b></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-style: italic; font-weight: bold; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqq8pA3BGUVUihzLIb6kBfArkU_KZFh8ibdvBt38cYnWa1hGtZTYhaYdq0tfAylw8xcEfkwf45hIxDkJwb8neI-M_aBbZq_K4_FvNc5KqSOLR8eKuXDBsv9KXSu0M6e2tzJQ9GjeSPppryqmJK8326UX9bYqwx28fmyVLbhUuWLg4JjmVOaG7OMAUpf7FI/s1200/IMG_20231022_103322.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="889" data-original-width="1200" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqq8pA3BGUVUihzLIb6kBfArkU_KZFh8ibdvBt38cYnWa1hGtZTYhaYdq0tfAylw8xcEfkwf45hIxDkJwb8neI-M_aBbZq_K4_FvNc5KqSOLR8eKuXDBsv9KXSu0M6e2tzJQ9GjeSPppryqmJK8326UX9bYqwx28fmyVLbhUuWLg4JjmVOaG7OMAUpf7FI/w473-h350/IMG_20231022_103322.jpg" width="473" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 banana</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 bustine di vanillina</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">150 g. di farina tipo 0</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">100 g. di zucchero di canna</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 bicchiere di latte</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaino di olio di semi</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 bustina di lievito per dolci</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Schiacciare la banana con una forchetta e amalgamarla allo zucchero, unire la farina e la vanillina. Aggiungere il latte fino ad ottenere un impasto cremoso, terminare con il lievito e l'olio.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Sistemare un foglio di carta forno in una teglia e versarci il composto, livellare e cuocere in forno già caldo a 170° per una ventina di minuti.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b><span style="font-family: verdana; font-size: medium; font-style: italic; font-weight: bold;"><br /></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-74336979203622813772023-10-20T17:49:00.001+02:002023-10-20T17:49:03.872+02:00Filetti di trota salmonata con cipolle in agrodolce<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqFjIkyNxEyLMngmgMPGYdqVF3ej7qfS-cs9blQZOwk0Sxhi4Hek4lCzQADFrtTzL0FBnd1zZvbaBRiuNy_z7Jlktau0_b-5AO6iAe-wjwGPXb18Iuy7xwqkl1TEXF_aoA65KO0_bnXaibxQZhHK7UaDDhpmCiMsLmlB1GKj19kyTYuohx0w3lIHbAfrR/s800/IMG_20231020_115501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="779" data-original-width="800" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqFjIkyNxEyLMngmgMPGYdqVF3ej7qfS-cs9blQZOwk0Sxhi4Hek4lCzQADFrtTzL0FBnd1zZvbaBRiuNy_z7Jlktau0_b-5AO6iAe-wjwGPXb18Iuy7xwqkl1TEXF_aoA65KO0_bnXaibxQZhHK7UaDDhpmCiMsLmlB1GKj19kyTYuohx0w3lIHbAfrR/w446-h435/IMG_20231020_115501.jpg" width="446" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per 4 persone</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 filetti grandi di trota salmonata</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 cipolle medie</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di zucchero</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di aceto di mele</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di vino bianco secco</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">olio evo e sale q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><span style="font-family: verdana; font-size: medium;"><b>Sbucciare le cipolle, tagliarle a metà, affettarle a striscioline e metterle in padella con l'olio; </b></span><b style="font-family: verdana; font-size: large;">salare, sfumare con il vino binco, aggiungere zucchero e aceto e portare a cottura. </b><b style="font-family: verdana; font-size: large;">Sistemare sulle cipolle i filetti di trota salmonata rigirandoli su entrambi i lati. </b><b style="font-family: verdana; font-size: large;">Servire subito.</b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-58268213197880999872023-09-23T19:14:00.008+02:002023-09-23T19:34:27.797+02:00Torta uva e noci<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKXDOmWq32750KBX_wyxsv3ex-q52ocBGxQCex0Pwa9KRf-61DqpxwgNRuOa0cZ5ws4RdtNIivL630XNJ7rq_7qtXLXN0DBlBRAIYMnomwdcCAwPXRh8lY6aTFhtLtyAsTctUnPP2_wmYE3_fwjdyEjc4o-FPKZ1hH8kFd3ca4vDunEeGeNLXw_8lXKv9/s900/IMG_20230917_114555%20(1).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="845" data-original-width="900" height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKXDOmWq32750KBX_wyxsv3ex-q52ocBGxQCex0Pwa9KRf-61DqpxwgNRuOa0cZ5ws4RdtNIivL630XNJ7rq_7qtXLXN0DBlBRAIYMnomwdcCAwPXRh8lY6aTFhtLtyAsTctUnPP2_wmYE3_fwjdyEjc4o-FPKZ1hH8kFd3ca4vDunEeGeNLXw_8lXKv9/w509-h477/IMG_20230917_114555%20(1).jpg" width="509" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">Ingredienti e dosi:</span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">2 uova </span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">125 g yogurt bianco naturale</span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">150 g zucchero di canna</span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">50 ml olio di semi di girasole</span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">200 g farina 0</span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">50 g fecola di patate</span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">1 bustina lievito in polvere per dolci</span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">q.b. uva bianca</span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">q.b. noci</span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><span style="color: white; font-family: verdana; font-size: medium;"><b style="background-color: #351c75;">Staccare gli acini d’uva, lavarli e tenerli da parte.</b></span></p><p><span style="background-color: #351c75;"><span style="color: white;"><span style="font-family: verdana; font-size: medium;"><b>In una ciotola mescolate lo yogurt con lo zucchero, </b></span><span style="font-family: verdana; font-size: medium;"><b>unite l’olio di semi e mescolate con una frusta a mano il composto, </b></span><b style="font-family: verdana; font-size: large;">se volete potete usare lo sbattitore elettrico.</b></span></span></p><p><span style="background-color: #351c75;"><span style="color: white;"><span style="font-family: verdana; font-size: medium;"><b>Aggiungete anche le uova e continuate a mescolare energicamente </b></span><b style="font-family: verdana; font-size: large;">il composto fin quando non saranno ben assorbite.</b></span></span></p><ol style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="border: 0px; list-style-type: none; margin: 0px 0px 1.5rem; padding: 0px;"><p style="margin: 0px 0px 1.5rem;"><span style="color: white; font-family: verdana; font-size: medium;"><b style="background-color: #351c75;">Setacciate le polveri: farina, fecola e lievito, </b></span><b style="background-color: #351c75; color: white; font-family: verdana; font-size: large;">ed unirle poco per volta all’impasto della torta.</b></p><p style="margin: 0px 0px 1.5rem;"><span style="color: white; font-family: verdana; font-size: medium;"><b style="background-color: #351c75;">Aggiungete l'uva e le noci tritate e versate il composto </b></span></p><p style="margin: 0px 0px 1.5rem;"><span style="color: white; font-family: verdana; font-size: medium;"><b style="background-color: #351c75;">in una tortiera sul cui fondo avrete </b></span><b style="background-color: #351c75; color: white; font-family: verdana; font-size: large;">sistemato un foglio di carta forno.</b></p><p style="margin: 0px 0px 1.5rem;"><span style="color: white; font-family: verdana; font-size: medium;"><b style="background-color: #351c75;">Cuocete in forno statico a 180° per circa 35 minuti, </b></span></p><p style="margin: 0px 0px 1.5rem;"><span style="color: white; font-family: verdana; font-size: medium;"><b style="background-color: #351c75;">per tempi e temperature regolatevi sempre con il vostro forno.</b></span></p><p style="margin: 0px 0px 1.5rem;"><span style="color: white; font-family: verdana; font-size: medium;"><b style="background-color: #351c75;">Quando la torta sarà gonfia e ben dorata, </b></span><b style="background-color: #351c75; color: white; font-family: verdana; font-size: large;">toglietela dal forno e lasciatela raffreddare </b><b style="background-color: #351c75; color: white; font-family: verdana; font-size: large;">benissimo prima di toglierla dallo stampo.</b></p></li><li><span style="color: white; font-family: verdana; font-size: large;"><b><i><a href="https://blog.giallozafferano.it/valeriaciccotti/torta-con-uva-e-noci/" style="background-color: #351c75;" target="_blank">Fonte ricetta originale</a></i></b></span></li></ol><ol style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="border: 0px; list-style-type: none; margin: 0px 0px 1.5rem; padding: 0px;"><p style="margin: 0px 0px 1.5rem;"><br /></p></li></ol><p><b style="font-family: verdana; font-size: large;"> </b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-40753733405436039152023-08-15T12:04:00.007+02:002023-08-15T12:13:50.321+02:00Tre cereali alle fragole<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-lXYMZB44A4lG27HCbtITGTwp3xvC1rbLYvnNc8tQiXczSLQk7H36gNW_UoyPN0zRxsRb8rzqN06d_IPVNoXJhLL1QXE_rWUEIQ2Bq7mMmDmanCv0hm3NSD-6ehvuEHg-tMLnYHWwhpdJ4VgGbrWJupiVK6L1d-B5CkbSKcu9GPt1uoaCPbUD-lhFhRB/s900/IMG_20230815_110340.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="723" data-original-width="900" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-lXYMZB44A4lG27HCbtITGTwp3xvC1rbLYvnNc8tQiXczSLQk7H36gNW_UoyPN0zRxsRb8rzqN06d_IPVNoXJhLL1QXE_rWUEIQ2Bq7mMmDmanCv0hm3NSD-6ehvuEHg-tMLnYHWwhpdJ4VgGbrWJupiVK6L1d-B5CkbSKcu9GPt1uoaCPbUD-lhFhRB/w538-h433/IMG_20230815_110340.jpg" width="538" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per due persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">150 g. di Tre Cereali (riso, grano saraceno e miglio)</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">150 g. di fragole</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di olio evo</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">parmigiano reggiano grattugiato q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">pecorino stagionato q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di vino barbera</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1/2 scalogno</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">brodo vegetale</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">sale e pepe q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Pulire e tagliare finemente lo scalogno, soffriggerlo qualche minuto nell'olio, aggiungere i tre cereali e farli tostare; sfumare con il vino e poi unire il brodo a poco, a poco. A metà cottura, aggiungere le fragole tagliate a pezzettini, amalgamare bene, aggiustare di sale e pepe. A fine cottura, unire il formaggio, mantecare e servire.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouSpVwNOTbCO4swf9NdBj2c4D0ie-BEhjzHhICa7f9Y_Gw7sIN3bgAMaiCkF7DrIvX24WUDbm5sq-23muhP5za0IUsm95T8vRz4ykN6EuS2IeHK1LNvK01EdgjNIMRt1oDSMS6Ms3TlUNStQYw3IiBg1V2TheemjR-qlzhOOGfVgQPepm6_65PqsKAHSm/s927/IMG_20230815_110934.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="927" data-original-width="600" height="751" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouSpVwNOTbCO4swf9NdBj2c4D0ie-BEhjzHhICa7f9Y_Gw7sIN3bgAMaiCkF7DrIvX24WUDbm5sq-23muhP5za0IUsm95T8vRz4ykN6EuS2IeHK1LNvK01EdgjNIMRt1oDSMS6Ms3TlUNStQYw3IiBg1V2TheemjR-qlzhOOGfVgQPepm6_65PqsKAHSm/w486-h751/IMG_20230815_110934.jpg" width="486" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;"><a href="https://www.gros.it/product/consilia-sm-riso-3-cereali-800-g" target="_blank">Tre Cereali</a></span></i></b></td></tr></tbody></table><br /><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-71939763086459625322023-07-01T16:56:00.002+02:002023-07-01T16:58:09.457+02:00Torta pesche e cioccolata con farina di riso<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyoOz4pppCf5EEs2z5H3feLCKC5Cz3A_Ew3mhP5s26FAX7bJ9Pwd7VpQM0DKxZupZjEJpMnSxoMFphMj6lGDp5mVGWLRyvDu5KrqJgS_ONgiTLe0ClsCOSW595VgygkB8s-HvcXeYCfMUnezAEfvfIltWx9z9gR65ug9IYXI_ZDWn_mNyvye-276L46gQ/s900/IMG_20230701_155114.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="637" data-original-width="900" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyoOz4pppCf5EEs2z5H3feLCKC5Cz3A_Ew3mhP5s26FAX7bJ9Pwd7VpQM0DKxZupZjEJpMnSxoMFphMj6lGDp5mVGWLRyvDu5KrqJgS_ONgiTLe0ClsCOSW595VgygkB8s-HvcXeYCfMUnezAEfvfIltWx9z9gR65ug9IYXI_ZDWn_mNyvye-276L46gQ/w525-h372/IMG_20230701_155114.jpg" width="525" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">200 g. di farina di siso</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">50 g. di amido di mais</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 uova</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di olio di semi</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">100 g. di zucchero di canna</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 cucchiai di latte</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 bustina di lievito per dolci</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 cucchiai di cacao in polvere</span></b></p><p><span style="font-family: verdana; font-size: medium;"><b>2 pesche</b></span></p><p><br /></p><p><span style="font-family: verdana; font-size: medium;"><b>Preparazione:</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>In una ciotola, versate la farina di riso e l’amido di mais setacciati, aggiungete il lievito, il cacao e amalgamate per bene. In un altro contenitore, sbattete le uova con lo zucchero, unite le polveri e le pesche (già pulite e senza pelle) tagliate a pezzi grossolani. Mescolate bene aggiungendo il latte e, per ultimo, l'olio. Sistemate il composto in una teglia sul cui fondo avrete disposto un foglio di carta forno. Cuocete in forno a 170° per una trentina di minuti circa.</b></span></p><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-5678288630906005882023-06-30T15:56:00.003+02:002023-06-30T15:57:48.397+02:00Pane con semi di Chia<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZjJoNYeQa1SjchPOrfgHWLzopQZl0fy_G2l5dfP9JUUipAF_xXcg3PHmvsJ6h9JBJ7ex8z2UjCHXCP2YTWgE6jIMDDiKrs6TA539HdUiRkcnlKyLNAgGex1ajiRyIW8ZCUkgb6CH6PmdxKcSF6kMr6Zu18cqqZf89HHBNXVqq6HRyEWAtjqXHz7QSg9O/s1200/IMG_20230630_105411.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="632" data-original-width="1200" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZjJoNYeQa1SjchPOrfgHWLzopQZl0fy_G2l5dfP9JUUipAF_xXcg3PHmvsJ6h9JBJ7ex8z2UjCHXCP2YTWgE6jIMDDiKrs6TA539HdUiRkcnlKyLNAgGex1ajiRyIW8ZCUkgb6CH6PmdxKcSF6kMr6Zu18cqqZf89HHBNXVqq6HRyEWAtjqXHz7QSg9O/w577-h305/IMG_20230630_105411.jpg" width="577" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">250 g. di farina 0</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">150 ml. di acqua tiepida</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1/4 di cubetto di lievito di birra </span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 cucchiaini di miele</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 cucchiai di olio extra vergine di oliva</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 cucchiai di semi di Chia</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1/2 cucchiaino di sale</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><span style="font-family: verdana; font-size: medium;"><b>Sciogliete in una ciotola il lievito con l'acqua ed il miele quindi unite la farina, i semi di Chia e, per ultimo, il sale.</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>Impastate bene il tutto, terminate con l'olio fino ad ottenere un composto morbido ma elastico. Lasciate lievitare almeno 6 ore nel forno spento; </b></span><b style="font-family: verdana; font-size: large;">passato questo tempo, riprendete la pasta e versatela in uno stampo rettangolare per pane a cassetta in cui avrete disposto un foglio di carta forno inumidita.</b></p><p></p><p><span style="font-family: verdana; font-size: medium;"><b>Fate riposare ancora almeno un ora e poi cuocete in forno per una ventina di minuti a 190°.</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-90605199927975012692023-06-26T17:42:00.003+02:002023-06-26T17:45:16.150+02:00Pasta con pesto di zucchine<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIDDRUesyWEPOzNANR_qBw8LqCf5ALm4gyMZDYTmhDeZmm-Yfo2BO0ev2q8CTkbvpG7K_8Nyfa-U8K57ybKithdpEpkqfKgJM2o7BDB2Ep3JmRwp5t9HuOZTwefyxqlGorNSqtL0lL82C1uEIJyCXYskhSUAa7QutmlOdy80M04CjDl5PbmtIH1INB4SL/s900/IMG_20230609_125025.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="684" data-original-width="900" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIDDRUesyWEPOzNANR_qBw8LqCf5ALm4gyMZDYTmhDeZmm-Yfo2BO0ev2q8CTkbvpG7K_8Nyfa-U8K57ybKithdpEpkqfKgJM2o7BDB2Ep3JmRwp5t9HuOZTwefyxqlGorNSqtL0lL82C1uEIJyCXYskhSUAa7QutmlOdy80M04CjDl5PbmtIH1INB4SL/w531-h403/IMG_20230609_125025.jpg" width="531" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per quattro persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">350 g. di pasta formato medio (tipo gnocchi)</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 zucchine medie</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">un cucchiaio di Olio extravergine d'oliva</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">30 g. di pinoli </span></b></p><p><b><span style="font-family: verdana; font-size: medium;">3 cucchiai di formaggio grattugiato</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Sale q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Pulire, lavare e tagliare a julienne le zucchine, unire il formaggio, i pinoli, l'olio ed il sale; mettere il tutto nel mixer e frullare per qualche minuto, quindi condire la pasta. </span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-17419885725483723012023-05-27T13:16:00.003+02:002023-05-27T13:16:48.725+02:00Finta pizza...<p><b><i><span style="font-family: verdana; font-size: medium;"> ...con base alle zucchine</span></i></b></p><p><b><i></i></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiYm6fG2I5cNqVJPJ6aPjyJ5H_AGsxE0zAkMzfnCCKPpTFcq60d1pG5FXM8c7UlMZbbDjFPpaXzh4lAb6CrkA5OPTBiM7LgRmszEcvp0yK7Y4UflcjWB6h-66xQ1xLzJj1DMjC54EhAR45esOXYgGpR2ey8zkgvAQfBLPj3erjlJAVlGRrJoAHm-Ejw/s1724/IMG_20230525_114703.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1238" data-original-width="1724" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiYm6fG2I5cNqVJPJ6aPjyJ5H_AGsxE0zAkMzfnCCKPpTFcq60d1pG5FXM8c7UlMZbbDjFPpaXzh4lAb6CrkA5OPTBiM7LgRmszEcvp0yK7Y4UflcjWB6h-66xQ1xLzJj1DMjC54EhAR45esOXYgGpR2ey8zkgvAQfBLPj3erjlJAVlGRrJoAHm-Ejw/w602-h433/IMG_20230525_114703.jpg" width="602" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><b><i><br /><span style="font-family: verdana; font-size: medium;"><br /></span></i></b><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per quattro persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">4 zucchine</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 uovo</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 cucchiai di formaggio grattugiato</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 cucchiai di farina 0</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 mozzarella</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">salsa di pomodoro q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">olio evo e sale q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Pulire, lavare, spuntare e tagliare le zucchine alla julienne, salare ed aspettare per una decina di minuti; trascorso questo tempo, scolarle e strizzarle per eliminare tutta l'acqua. </span></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJ61BM9UxYKB__Sr7KacuaSsWehz1Ae6mAvDyqX_jtILurFAxd_06AIpvVi9bPGpgHmcill0E_JIYOJkHRTChmtYDVHpNWg55I4YAkhQA-o3OYmdPd5_M-dwlQgBoAVchG0uoah1y8dOBhlPE8MPyw6zzxGtW9oZui9Cs4CXRINHBWEwgV39VRnUzuA/s1858/IMG_20230525_114627.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1400" data-original-width="1858" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJ61BM9UxYKB__Sr7KacuaSsWehz1Ae6mAvDyqX_jtILurFAxd_06AIpvVi9bPGpgHmcill0E_JIYOJkHRTChmtYDVHpNWg55I4YAkhQA-o3OYmdPd5_M-dwlQgBoAVchG0uoah1y8dOBhlPE8MPyw6zzxGtW9oZui9Cs4CXRINHBWEwgV39VRnUzuA/w548-h412/IMG_20230525_114627.jpg" width="548" /></a></b></div><p></p><p><b><span style="font-family: verdana; font-size: medium;">In una ciotola sbattere l'uovo con il formaggio, unire le zucchine e amalgamare per bene.Versare in una teglia in cui avrete disposto un foglio di carta forno, livellare per bene e cuocere in forno già caldo a 180° per una ventina di minuti (deve formarsi la crosticina), a questo punto guarnire la "pizza" a piacere (io ho messo soltanto mozzarella e pomodoro) e terminare la cottura (almeno ancora per 10 minuti) servire ben calda.</span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-52561201503329600732023-05-14T17:48:00.011+02:002023-05-14T17:49:21.550+02:00Fagioli all'uccelletto<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHabRdZIK8-qwVlUJqexTfCDnchz9Jdg_yqZJ_EhOQaWnYhAgVJ5D30jZ9_QSV2-RoCP-SSJqwr86jvCJQOCH84luXENwKEFFMs8t0qu3m770A25IF_apudeH5g-4JD6eiQJfqWmJKD6MVouKxItND7XtnO_5_YuXgkGMA5njsfFAE1o6vols7zIAwjw/s1214/IMG_20230514_114239.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="822" data-original-width="1214" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHabRdZIK8-qwVlUJqexTfCDnchz9Jdg_yqZJ_EhOQaWnYhAgVJ5D30jZ9_QSV2-RoCP-SSJqwr86jvCJQOCH84luXENwKEFFMs8t0qu3m770A25IF_apudeH5g-4JD6eiQJfqWmJKD6MVouKxItND7XtnO_5_YuXgkGMA5njsfFAE1o6vols7zIAwjw/w513-h348/IMG_20230514_114239.jpg" width="513" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per 4 persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">250 g di fagioli cannellini</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">un pizzico di bicarbonato</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 spicchi di aglio</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">3 foglie di salvia fresca</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">400 g. di passata di pomodoro</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">olio extra vergine di oliva q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">sale e pepe q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">La sera prima ammollate i fagioli in acqua tiepida con il bicarbonato (oppure usate quelli già cotti). Scaldate l'olio con l'aglio, unite le foglie di salvia e lasciate soffriggere per qualche minuto quindi aggiungete i fagioli, poco dopo mettete anche la salsa, aggiustate di sale e pepe (se rimane troppo asciutto aggiungete un pochino d'acqua di cottura dei fagioli) e portate a cottura.</span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-68713664813118510382023-04-29T18:30:00.004+02:002023-04-29T18:41:15.693+02:00Cipolle, peperoni, zucchine e salsiccia<p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnD_-L8_p_XtmWwadqCbOzhidt0nlfTFyxKi08LEEKDNbM6eZWGInZeClI6u9HZ1JZvmwmSeoFbZUKGke_szOnu01N0eCaVqUwRrhQPe1Xx-bFGz2VYYb02JofwgcpVjmk7yJJ5DQL6GD7AwZZVoDPuIPZX0uHietjzMiLW80Mx2TJi07H9uXi2Hwnjg/s713/IMG_20200702_112318.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="462" data-original-width="713" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnD_-L8_p_XtmWwadqCbOzhidt0nlfTFyxKi08LEEKDNbM6eZWGInZeClI6u9HZ1JZvmwmSeoFbZUKGke_szOnu01N0eCaVqUwRrhQPe1Xx-bFGz2VYYb02JofwgcpVjmk7yJJ5DQL6GD7AwZZVoDPuIPZX0uHietjzMiLW80Mx2TJi07H9uXi2Hwnjg/w450-h291/IMG_20200702_112318.jpg" width="450" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div><p><b style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">Ingredienti e dosi per 4 persone:</span></b></p><b style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">Un peperone giallo</span></b><div><b style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">un peperone rosso</span></b></div><div><b style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;">una zucchina<br />una cipolla rossa media<br />uno spicchio d'aglio<br />2 cucchiai di olio d’oliva extra vergine<br />2 salsicce<br />sale q.b.</span></b></div><div><b style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><span style="background-color: #351c75; color: white; font-family: verdana; font-size: medium;"><br />Preparazione:<br /><br />Lavare e cuocere i peperoni in forno (per togliere la pelle più facilmente) nel frattempo pulire, lavare ed affettare sottilmente le cipolle. Versare l'olio in una pentola, soffriggere l'aglio ed aggiungere le cipolle e le zucchine a rondelle, dopo cinque minuti, unire anche le salsicce tagliate a pezzetti e aggiustare di sale; tagliare sottilmente i peperoni ed aggiungerli in padella, e terminare la cottura (allungando eventualmente con acqua).</span></b></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-12420608013872668162023-04-01T19:17:00.004+02:002023-04-01T19:17:43.841+02:00Torta mele e uvetta<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7DQVecWwjNKpuBcp2TVmgQgnB1UXxblNOJ2EVuwLr3mNs5AuZWkXUu-FbJxwl__BV6H5LiREJ4OfI-i1kFprvaliSRL518Kr2xr4ZDYgfYc7tqYhfbgFV6rOtDnbo9j4Tjvecsmml2rluN3OIoSXY43p2kbn4eQbT40UEfMOuLB2vrgFAU5x-cK0LQ/s1365/IMG_20230401_104021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><i><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="938" data-original-width="1365" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7DQVecWwjNKpuBcp2TVmgQgnB1UXxblNOJ2EVuwLr3mNs5AuZWkXUu-FbJxwl__BV6H5LiREJ4OfI-i1kFprvaliSRL518Kr2xr4ZDYgfYc7tqYhfbgFV6rOtDnbo9j4Tjvecsmml2rluN3OIoSXY43p2kbn4eQbT40UEfMOuLB2vrgFAU5x-cK0LQ/w415-h285/IMG_20230401_104021.jpg" width="415" /></span></i></b></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><br /><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi (teglia d.24):</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 uova</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">100 g. di zucchero di canna</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">150 g. di farina di riso</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">una mela</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">30 g. di uvetta ammollata nel marsala</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio d'olio di semi</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1/2 bustina di lievito per dolci</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Ammollare l'uvetta nel marsala. </span></b><b><span style="font-family: verdana; font-size: medium;">Sbattere le uova con lo zucchero, unire l'olio e quindi anche la mela grattugiata e l'uvetta, amalgamare bene. Aggiungere la farina di riso e, per ultimo, il lievito; versare il composto in una teglia sul cui fondo avrete sistemato un foglio di carta forno e cuocere per una ventina di minuti a 170°.</span></b></p><div><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-14419663300554724642023-03-27T09:45:00.002+02:002023-03-27T18:02:16.917+02:00Torta agli agrumi<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGI2fYyEwvDQLwiVVIFg0EomnDvHB3st7GmUrvEZ-s4Qa9NoFiVw6JNCzLOHiaZhRSLl1AUD6abL_O6D0mol4fMP3YsevpJ1rXQ9k6ylystz9xeNt9LMhqvtsJ-sB0ayZMAWGBeHMPn3OIVqOlzvsR_nJBhyTcDNTwiB2_RuBPnOnv36MI3tCt9H3Rg/s900/IMG_20230324_174752.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="803" data-original-width="900" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGI2fYyEwvDQLwiVVIFg0EomnDvHB3st7GmUrvEZ-s4Qa9NoFiVw6JNCzLOHiaZhRSLl1AUD6abL_O6D0mol4fMP3YsevpJ1rXQ9k6ylystz9xeNt9LMhqvtsJ-sB0ayZMAWGBeHMPn3OIVqOlzvsR_nJBhyTcDNTwiB2_RuBPnOnv36MI3tCt9H3Rg/w432-h386/IMG_20230324_174752.jpg" width="432" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi (teglia d.24):</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">3 uova</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">150 g. di zucchero di canna</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">150 g. di farina di riso</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1/2 limone</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 arancia</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio d'olio di semi</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1/2 bustina di lievito per dolci</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Grattugiare la buccia del limone e quella dell'arancia e spremerne anche il succo unendo poi tutto insieme. </span></b><b><span style="font-family: verdana; font-size: medium;">Sbattere le uova con lo zucchero, unire l'olio e quindi anche le scorze ed il succo, amalgamare bene. Aggiungere la farina di riso e, per ultimo, il lievito; versare il composto in una teglia sul cui fondo avrete sistemato un foglio di carta forno e cuocere per una ventina di minuti a 170°.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><i><a href="https://blog.giallozafferano.it/valeriaciccotti/torta-agli-agrumi-e-olio-di-oliva/?unapproved=18946&moderation-hash=ec31f5ee5af197d76bece17d81ab585a#comment-18946" target="_blank">Fonte ricetta originale</a></i></span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-64892091770469248422023-03-12T12:38:00.008+01:002023-03-12T13:08:00.005+01:00Risotto alle carote<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jEkxi7ct6Jt4_6aW13z1dAaZC3Q9gxMTPzHQFwHrk8S_fWTXklD8q32XiO-qSQX2VzC9L-xYs7SzAeq2D6z2xDB5-HdZbuCp26gtiQTdU2afh-Lez5DF_YvvWTNg8QJuGKSkaIE53NElpvdKk5Br7AyptrMzbCEv-RsWQci2FrKop9vM00NtKovMbQ/s1601/IMG_20230312_122846.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1508" data-original-width="1601" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jEkxi7ct6Jt4_6aW13z1dAaZC3Q9gxMTPzHQFwHrk8S_fWTXklD8q32XiO-qSQX2VzC9L-xYs7SzAeq2D6z2xDB5-HdZbuCp26gtiQTdU2afh-Lez5DF_YvvWTNg8QJuGKSkaIE53NElpvdKk5Br7AyptrMzbCEv-RsWQci2FrKop9vM00NtKovMbQ/w469-h441/IMG_20230312_122846.jpg" width="469" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per due persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">150 g. riso tipo Carnaroli</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">2 carote</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cipolla</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di vino bianco secco</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">1 cucchiaio di olio extra vergine</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">formaggio grattugiato q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">sale e pepe q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Pulire e lavare cipolla e carote. Preparare il brodo vegetale con una carota e mezza cipolla. Tagliare finemente la cipolla rimasta e grattugiare la carota. Soffriggere la cipolla con un mezzo cucchiaio d'olio, sfumare con il vino bianco, unire il riso e tostare per qualche minuto; quindi aggiungere il brodo a poco a poco e portare a cottura. Terminare con il formaggio grattugiato ed il rimanente olio extra vergine a crudo.</span></b></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-22350725560577696372023-02-28T18:24:00.003+01:002023-02-28T18:53:54.269+01:00Rosti<p><span style="font-family: verdana; font-size: medium;"><b><i>I rösti di patate, chiamati anche semplicemente rosti, sono una ricetta tipica svizzera a base di patate grattugiate e parmigiano. Si tratta di piccole frittelle cotte in padella fino ad ottenere una dorata crosticina croccante. Sono perfetti da servire come antipasto o contorno in abbinamento ad un secondo di carne o di pesce. Io ho usato il forno.</i></b></span></p><p><b><i></i></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vY5iWgwy2eB-HpMn0-qBOo4Ixs5yHu4SoMyZU_2mm7K5PiOi0WziT_I8u8RgX7rQD3j6kVxQK2q3W0WtXU2XY8rnnTEAmJ5layTK4LCQaTfmn_neopiOZAmhIlJVPDfftpNIhN2qG-Is2Fuwv_fo8yOHcbVDeKuMOaOJzBNWEgHeScs3xZArI_0EcQ/s283/IMG_20230227_133746.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="220" data-original-width="283" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vY5iWgwy2eB-HpMn0-qBOo4Ixs5yHu4SoMyZU_2mm7K5PiOi0WziT_I8u8RgX7rQD3j6kVxQK2q3W0WtXU2XY8rnnTEAmJ5layTK4LCQaTfmn_neopiOZAmhIlJVPDfftpNIhN2qG-Is2Fuwv_fo8yOHcbVDeKuMOaOJzBNWEgHeScs3xZArI_0EcQ/w503-h391/IMG_20230227_133746.jpg" width="503" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><b><i><br /><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per quattro persone:</span></i></b><p></p><p><b><i><span style="font-family: verdana; font-size: medium;">4 patate medie</span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;">50 g. di formaggio grattugiato</span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;">2 cucchiai di latte</span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;">100 g. di farina </span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;">sale e pepe q.b.</span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;">un cucchiaino di rosmarino tritato</span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;"><br /></span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;">Preparazione:</span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;">Pulire e sbucciare le patate, grattugiarle in una ciotola, unire il latte e la farina, mescolare bene e aggiungere sale, pepe e rosmarino tritato. Disporre un foglio di carta forno sul fondo di una teglia e sistemarci il composto. Cuocere in forno già caldo a 180° per una quindicina di minuti. Ci si può sbizzarrire con gli ingredienti che si possono aggiungere ad esempio fontina e speck.</span></i></b></p><p><b><i><span style="font-family: verdana; font-size: medium;"><br /></span></i></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-55674955872679887812023-02-26T13:17:00.005+01:002023-02-26T13:19:36.628+01:00Involtini di tacchino<p><span style="font-family: verdana;"> </span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixll2F8Vb8rte_w3qnIxoLXEJbyI1LQB82qul88pm7-s_g9v0QhOm7k_n_PgVHlKMrnvYvSxJTn91f2zKuRu7HR1lw1qr0ND7LRTWCPcMvGjT3dG6dtqoQOj-GY6cS0DsrLcofuwoHGaInjo5HzcCbiNgJnzMsXu2cRekipldasCxYWx9KdPQwakVRUA/s900/IMG_20230223_113517.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="661" data-original-width="900" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixll2F8Vb8rte_w3qnIxoLXEJbyI1LQB82qul88pm7-s_g9v0QhOm7k_n_PgVHlKMrnvYvSxJTn91f2zKuRu7HR1lw1qr0ND7LRTWCPcMvGjT3dG6dtqoQOj-GY6cS0DsrLcofuwoHGaInjo5HzcCbiNgJnzMsXu2cRekipldasCxYWx9KdPQwakVRUA/w520-h383/IMG_20230223_113517.jpg" width="520" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><span style="font-family: verdana;"><br /></span><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per quattro persone:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">4 fette di fesa di tacchino</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">4 fette di prosciutto crudo</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">4 sottilette</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Vino bianco secco q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Olio extra vergine d'oliva q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Rosmarino tritato q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Sale e pepe q.b.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Preparazione:</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Arrotalare le fettine di fesa di tacchino farcite con prosciutto e formaggio </span></b></p><p><b><span style="font-family: verdana; font-size: medium;">e fissarle con uno stecchino, sistemarle in una teglia con l'olio ed il rosmarino tritato.</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Mettere a rosolare sulla fiamma per qualche minuto, poi aggiustare di sale e pepe e sfumare con il vino bianco.</span></b></p><p><b><span style="font-size: medium;">Continuare la cottura in forno già caldo a 180° per una quindicina di minuti.</span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-8814438503019541142023-02-19T13:23:00.002+01:002023-02-19T13:35:42.952+01:00Polpettone patate e prosciutto<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhW5vdhsjdTOWfkTTb3jmqVrjXwywFTTaAIDGlvu3YcyycInYXhV1Bk0B-ZP-CYjOa_DKXNskJMGLDOZLo6ITmagaPZpiq7NmiJXomk8TzMl0U5Ze73qHbP1z8gaPQ44KA5UYPkPy_urPxZGl82zmms78Yz63Jk5WijJ0MGiA4iK8hLjgXQ2FtB5dPg/s640/DSCN3594.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="585" data-original-width="640" height="413" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhW5vdhsjdTOWfkTTb3jmqVrjXwywFTTaAIDGlvu3YcyycInYXhV1Bk0B-ZP-CYjOa_DKXNskJMGLDOZLo6ITmagaPZpiq7NmiJXomk8TzMl0U5Ze73qHbP1z8gaPQ44KA5UYPkPy_urPxZGl82zmms78Yz63Jk5WijJ0MGiA4iK8hLjgXQ2FtB5dPg/w451-h413/DSCN3594.JPG" width="451" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><br /><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi per quattro persone:</span></b><p><b><span style="font-family: verdana; font-size: medium;"><span style="background-color: #374561; color: white;">1 rotolo di pasta sfoglia</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">4 fette di pancarrè</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">1/2 bicchiere di latte</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">2 uova</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">3 patate</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">3 cucchiai di grana grattugiato</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">3 cucchiai di pangrattato</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">100 gr di prosciutto cotto</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">100 gr di ricotta</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">qualche foglia di prezzemolo</span><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">sale e pepe q.b.</span></span></b></p><p><b><span style="font-family: verdana; font-size: medium;"><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">Preparazione:</span><br style="background-color: #374561; color: white;" /><br style="background-color: #374561; color: white;" /><span style="background-color: #374561; color: white;">Ammorbidire le fette di pan carrè nel latte. Lavare e lessare le patate con la buccia; una volta pronte, pelarle e schiacciarle con una forchetta, aggiungere le uova, il sale, il pepe, il prezzemolo tritato e le fette di pancarrè strizzate del latte e ridotte in purea. Unire la ricotta, 2 cucchiai di grana grattuggiato, 2 cucchiai di pangrattato e il prosciutto tritato. Sistemare la sfoglia di pasta con la sua carta forno in una teglia, versare il composto, livellare, spolverare con pangrattato e formaggio grattugiato e cuocere in forno già caldo per una ventina di minuti.</span></span></b></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3297490836439158531.post-86316608702607579342023-02-11T16:22:00.010+01:002023-02-11T16:36:43.659+01:00Torta alla vaniglia con farina di riso<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbN4v_WjcrmB8AQudJCbxaHEi1LKXy0YjYUb6yV5SEbjXOeaIH7p0HCvZ0joi4PKDEpQT4NdLciUJDDFlAEx9cqHS43y5_neXDiNMl_jzk2X6eQCsDAVa25udgy98XJ7LE5qhMwsavTcOGMD0M1jGHW--0Y9hN735BO2kXfuHUf2fTJOw9j-W_gNTkg/s1370/WhatsApp%20Image%202023-02-11%20at%2012.49.36.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="857" data-original-width="1370" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbN4v_WjcrmB8AQudJCbxaHEi1LKXy0YjYUb6yV5SEbjXOeaIH7p0HCvZ0joi4PKDEpQT4NdLciUJDDFlAEx9cqHS43y5_neXDiNMl_jzk2X6eQCsDAVa25udgy98XJ7LE5qhMwsavTcOGMD0M1jGHW--0Y9hN735BO2kXfuHUf2fTJOw9j-W_gNTkg/w607-h381/WhatsApp%20Image%202023-02-11%20at%2012.49.36.jpeg" width="607" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: verdana; font-size: medium;">A modo mio</span></i></b></td></tr></tbody></table><br /><p></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredienti e dosi stampo rettangolare 20 x 30</span></b></p><p><b><span style="font-family: verdana; font-size: medium;">(cotta nel forno della stufa a legna)</span></b></p><p><span style="font-family: verdana; font-size: medium;"><b>2 uova</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>100 g. di zucchero</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>250 g. di farina di riso</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>100 ml. di latte</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>50 ml. di olio di semi di girasole</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>1 bustina di lievito in polvere per dolci</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>2 bustine di vanillina</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>Zucchero a velo vanigliato (per decorare) q.b.</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>Preparazione:</b></span></p><p><span style="font-family: verdana; font-size: medium;"><b>Sbattere le uova con lo zucchero, unire l'olio, </b></span><b style="font-family: verdana; font-size: large;">amalgamare bene, aggiungere il latte e quindi la farina di riso.</b></p><p><span style="font-family: verdana; font-size: medium;"><b>A questo punto mettere anche le due bustine di vanillina e, per ultimo, </b></span><b style="font-family: verdana; font-size: large;">il lievito. Versare il composto in una teglia in cui avrete sistemato </b><b style="font-family: verdana; font-size: large;">un foglio di carta forno e cuocere in forno già caldo a 170° </b><b style="font-family: verdana; font-size: large;">per una ventina di minuti. </b></p><p><b style="font-family: verdana; font-size: large;">Una volta raffreddata, </b><b style="font-family: verdana; font-size: large;">cospargere a piacere con lo zucchero a velo.</b></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p>Unknownnoreply@blogger.com0