tag:blogger.com,1999:blog-14327131729251960992024-03-13T20:43:03.812+01:00Pasticcia con me...
raccolta di ricette varie, mie e di amiche,
provate, piaciute e pubblicate (P&P&P) ...Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.comBlogger602125tag:blogger.com,1999:blog-1432713172925196099.post-86042399086505998982023-11-02T14:51:00.000+01:002023-11-02T14:51:10.636+01:00Cheesecake tofu e cioccolato<p> </p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDe_qkd3kCi_3fjhU6aQ1ZPWdDeMj7OUfjVZObGSsd-6faZaFloVvdQDe5tRVT1Jc24s8DxG_VpNnd6QWfs-qKpDhhYvQPB94p1HG1wllNdxI76oWxCOlv6Dwxbf98A5PnO19Rc1dARV4WjoniqP3Aa-JMTKTsdklM9QT-tQQxpqThGxSnNQnPUwB3Yz5/s984/cheesecake%20tofu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="984" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDe_qkd3kCi_3fjhU6aQ1ZPWdDeMj7OUfjVZObGSsd-6faZaFloVvdQDe5tRVT1Jc24s8DxG_VpNnd6QWfs-qKpDhhYvQPB94p1HG1wllNdxI76oWxCOlv6Dwxbf98A5PnO19Rc1dARV4WjoniqP3Aa-JMTKTsdklM9QT-tQQxpqThGxSnNQnPUwB3Yz5/w640-h346/cheesecake%20tofu.jpg" width="640" /></a></div><p></p><p>Questa cheesecake è stata veramente una piacevole scoperta!!!</p><p>Con solo quattro ingredienti 😉 <br /></p><p><br /></p><p><b>Ingredienti:</b></p><p>200 g di datteri denocciolati</p><p>200 g di cocco rapè</p><p>340 g di tofu vellutato</p><p>200 g di cioccolato fondente</p><p><br /></p><p><b>Preparazione:</b></p><p>Frullare i datteri con il cocco rapè.</p><p>Foderare una teglia dal diametro di 20 cm, versare il composto di datteri e cocco, livellare e compattare.</p><p>Sciogliere il cioccolato a bagnomarie e unirlo al tofu vellutato con l'aiuto di un frullatore ad immersione.</p><p>Stendere la crema ottenuta sulla base preparata poi mettere il tutto in frigorifero per almeno un paio d'ore.<br /></p><p>Al momento di servire decorare con un cucchiaio di cocco rapè.<br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbDLhMqhFYeKbz8YIOeg08voOREGzDkNrgO7xJvF9ntc5_dJCZpSCYGd7Q6Z4U9xFb7TShlB0Br8NkEplTOBxgMAn_Oez0NHChoEA3NU34meJvB42gLFbt2qNOz5wSmWB2J-FKO2NVbV0yKHQ81jfIoG9ZmDovANf4eeLy-7_52QczmUoc9m8-2DSOd9B/s921/cheesecake%20tofu1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="481" data-original-width="921" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbDLhMqhFYeKbz8YIOeg08voOREGzDkNrgO7xJvF9ntc5_dJCZpSCYGd7Q6Z4U9xFb7TShlB0Br8NkEplTOBxgMAn_Oez0NHChoEA3NU34meJvB42gLFbt2qNOz5wSmWB2J-FKO2NVbV0yKHQ81jfIoG9ZmDovANf4eeLy-7_52QczmUoc9m8-2DSOd9B/w400-h209/cheesecake%20tofu1.jpg" width="400" /></a></div><br /><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com0tag:blogger.com,1999:blog-1432713172925196099.post-37651719470057992202023-04-17T17:32:00.005+02:002023-04-17T17:33:25.350+02:00Delizia al Pistacchio<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY95v8sF4FMp2VA2VinF5B8nSifN2CgPdp3Loi234t2gl9Hg7nghDoVfTBDKDDSpcX7MI8nVeUpQC6ptxbJc0BYF23pK0ziwZmyfodVksLIeEE9abRv3_6WYSoaqZKRloCWVzzla8VbcqZI5uSPq6kfhoFf-_vYdqVA5srvsHV2K4k18xmzS6IZaJsA/s1000/Delizia%20al%20pistacchio.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="1000" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY95v8sF4FMp2VA2VinF5B8nSifN2CgPdp3Loi234t2gl9Hg7nghDoVfTBDKDDSpcX7MI8nVeUpQC6ptxbJc0BYF23pK0ziwZmyfodVksLIeEE9abRv3_6WYSoaqZKRloCWVzzla8VbcqZI5uSPq6kfhoFf-_vYdqVA5srvsHV2K4k18xmzS6IZaJsA/w640-h298/Delizia%20al%20pistacchio.jpg" width="640" /></a></div><br /><p></p><p> </p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Questa torta l'ho preparata a casa di mia figlia a Stoccarda.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Mi trovavo da lei per le feste Pasquali e siccome le avevano regalato una grande quantità di crema al pistacchio, l'ho preparata per poterla condividere poi con i suoi vicini di casa.<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Una vera delizia e tutti hanno apprezzato!!! <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>Ingredienti:</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">375 g di farina 0</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">200 g di zucchero</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">180 g di margarina vegetale o olio di semi</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">100 g di latte vegetale di avena</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">3 uova</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 bustina di lievito per dolci</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">3 cucchiai di crema di pistacchio</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">- per riempire e decorare - <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">crema di pistacchio qb</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">pistacchio tritato (io lamelle di mandorle) <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>Preparazione :</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Separare i tuorli dall'albume e montare questi ultimi a neve ferma.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Montare i tuorli con lo zucchero fino a renderli spumosi.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Unire poco a poco la margarina sciolta sempre montando con la frusta.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Con una spatola aggiungere, alternando la farina (precedentemente mescolata con il lievito ) con il latte fino ad esaurimento.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Ora aggiungere i tre cucchiai di crema di pistacchio e amalgamare bene il composto. <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Per ultimo incorporare gli albumi montati.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Trasferire il composto in una teglia foderata con cartaforno e cuocere in forno caldo a 180° per 10 minuti, poi a 160° per altri 20 minuti.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Mi sono regolata così perchè il forno di mia figlia è elettrico e ventilato, con il mio forno a gas avrei fatto 30-35 minuti a 180°.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Una volta cotta la torta lasciarla raffreddare e poi tagliarla per poterla riempire con la crema di pistacchio.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Non ho messo la quantità di crema di pistacchio perchè avendone una grande quantità a disposizione sono stata sull'abbondante 😋<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Dopo aver riempito la torta e richiusa ho spalmato anche la superfice e decorato con le lamelle di mandorle (dovevano essere granella di pistacchio ma non l'ho trovata in negozio).</span></span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigqqoZ9ZWyPdYauTPfLowy1cfIAor8WDSYzW8QyKNQXIyFknvcyeDTF6etHfcG8SESgrUp69MvufPDp3z1NvwpvyfZh5Ax--xtipL8igg6_c2VhtPqQl2WeDAxT7yNNI4CGl_A_VW0bXUzB4O--12AvKLeH_46uXbdz2bvqSfysn0CtHtjFMQvX3SAw/s739/Delizia%20al%20pistacchio1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="494" data-original-width="739" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigqqoZ9ZWyPdYauTPfLowy1cfIAor8WDSYzW8QyKNQXIyFknvcyeDTF6etHfcG8SESgrUp69MvufPDp3z1NvwpvyfZh5Ax--xtipL8igg6_c2VhtPqQl2WeDAxT7yNNI4CGl_A_VW0bXUzB4O--12AvKLeH_46uXbdz2bvqSfysn0CtHtjFMQvX3SAw/w400-h268/Delizia%20al%20pistacchio1.jpg" width="400" /></a></div><p></p><p><br /></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Dintorni di Stoccarda...</b></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClcHwc8VbJhovc1uF2nF-Lq37vP7DuIYReOUllIvYkoVkcn5XTzySd-kRgkAANi5bXJCWWtYUnCh9-QFXRhfKtooLXijRyZwdv_L_1YhFQFIODmAVcDAvUWISiVGCzZBj8v891nPbwo1_gExMruZZSjxC2oH1rkV30FRyBAysqd6_eiLaVtILGqHDXw/s1000/germania1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="1000" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClcHwc8VbJhovc1uF2nF-Lq37vP7DuIYReOUllIvYkoVkcn5XTzySd-kRgkAANi5bXJCWWtYUnCh9-QFXRhfKtooLXijRyZwdv_L_1YhFQFIODmAVcDAvUWISiVGCzZBj8v891nPbwo1_gExMruZZSjxC2oH1rkV30FRyBAysqd6_eiLaVtILGqHDXw/w400-h166/germania1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRxEjv01TuKYah6Uax1WKmRdLvnugDzWvcqzYoftshX-XMJ6m9bjzdxBmhZoWTcm_f0BTtqJfzRJDlX3YXL9Qg8OFsAA79BEj8ZzR2MNhKDQT3iGET5gL0Z9DmI1qTfWBqU1v13q4ePjfTjh2BmcVOShqzcBhw2ufGPR6PnexEP4hY95Cm-mO-CeGzg/s1000/germania2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="423" data-original-width="1000" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRxEjv01TuKYah6Uax1WKmRdLvnugDzWvcqzYoftshX-XMJ6m9bjzdxBmhZoWTcm_f0BTtqJfzRJDlX3YXL9Qg8OFsAA79BEj8ZzR2MNhKDQT3iGET5gL0Z9DmI1qTfWBqU1v13q4ePjfTjh2BmcVOShqzcBhw2ufGPR6PnexEP4hY95Cm-mO-CeGzg/w400-h169/germania2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UnSIllDU-yo-7V0MyVFF912jhGz2skkmBwnGuD3mHa3YMm4WsJ0jqeTCFtoDmcCdZaY1VxBCyoEutgV9mPUAJHeLPHvxr1s4FiDpop0ZOIRJMg70_MOEY1kxlFd-HsrrY3gmGTQfco0DvNohEaORPP23ls3n_XG6IQe8A41OcPc__GHmXvv1z7Ik5Q/s1000/germania.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="1000" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UnSIllDU-yo-7V0MyVFF912jhGz2skkmBwnGuD3mHa3YMm4WsJ0jqeTCFtoDmcCdZaY1VxBCyoEutgV9mPUAJHeLPHvxr1s4FiDpop0ZOIRJMg70_MOEY1kxlFd-HsrrY3gmGTQfco0DvNohEaORPP23ls3n_XG6IQe8A41OcPc__GHmXvv1z7Ik5Q/w400-h205/germania.jpg" width="400" /></a></div><br /><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com1tag:blogger.com,1999:blog-1432713172925196099.post-15803066810400451982023-02-26T11:03:00.004+01:002023-02-26T13:39:59.361+01:00Cheesecake al cioccolato bianco<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzsOOZMGoLh0HjUw4v35Mh1cG1MSpAyXeeMyroe_CW5_0UQ5bbl_BEnA75JrlI02jTs6VbyYCLFL0q_Af-AQZbFWa1fYDrj3liBQEwaJal0EOPD2vEYNPRZNQeZqZ5XYkEOiF2DlP-1nBGi2QRqi0O22lb1omqqlX4NKZN2xMGVg0WJeO-x8oWAjyiQ/s1000/cheesecake%20al%20cioccolato%20bianco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="610" data-original-width="1000" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzsOOZMGoLh0HjUw4v35Mh1cG1MSpAyXeeMyroe_CW5_0UQ5bbl_BEnA75JrlI02jTs6VbyYCLFL0q_Af-AQZbFWa1fYDrj3liBQEwaJal0EOPD2vEYNPRZNQeZqZ5XYkEOiF2DlP-1nBGi2QRqi0O22lb1omqqlX4NKZN2xMGVg0WJeO-x8oWAjyiQ/w640-h390/cheesecake%20al%20cioccolato%20bianco.jpg" width="640" /></a></div><p><br /><span style="font-size: large;"><span style="font-family: trebuchet;"> Buona Buona Buona!!!!!! 😋</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Veloce e senza cottura.<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><b style="font-family: trebuchet;"> Ingredienti: <br /></b></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>- per la base -</b> <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">160 g di biscotti digestive senza zucchero</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">60 g di olio di cocco</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">2 cucchiai circa di latte vegetale </span></span></p><p><span style="font-size: large;"><b style="font-family: trebuchet;">- per la crema -</b></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">250 g di ricotta</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">100 g di panna vegetale zuccherata</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">2 cucchiai di zucchero a velo</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">80 g cioccolato bianco </span></span></p><p><span style="font-size: large;"><b style="font-family: trebuchet;">- per la decorazione -</b></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">granella di pistacchio</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">cioccolato bianco grattugiato<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><b style="font-family: trebuchet;"> Preparazione:</b></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Frullare i biscotti, aggiungere l'olio di cocco e il latte vegetale.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Mescolare fino a completo assorbimento, versare in una teglia foderata di cartaforno (la mia da 20 cm di diametro) e compattare bene.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Tenere in frigorifero mentre si prepara la crema.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">In una terrina mescolare alla ricotta lo zucchero a velo, agggiungere il cioccolato bianco sciolto a bagnomaria e per ultimo la panna vegetale montata.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Versare la crema sulla base preparata e rimettere in frigorifero. <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Consiglio di preparala il giorno prima e lasciarla riposare in frigorifero per tutta la notte.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Prima di consumare cospargere con la granella di pistacchio e il cioccolato bianco grattugiato.<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_ZEN2NXrWEqoEBVkriMyJUlDh0DxaTLZdUtMXeVe-Dc9c1gD4mQrA-dXbKor3RR4F0DIC6FbfaBRqBEWraHPk0xg2xhvyeU6T2xl7U_dxN157z9hYKcdDfwJkXMZY7tv7TUP24FJuNHVFJtOekg4ATpSo2dUYRCerRC_k0Pn9b7vO9ExRDgZxjcHPQ/s1000/cheeseake%20cioccolato%20bianco2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="1000" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_ZEN2NXrWEqoEBVkriMyJUlDh0DxaTLZdUtMXeVe-Dc9c1gD4mQrA-dXbKor3RR4F0DIC6FbfaBRqBEWraHPk0xg2xhvyeU6T2xl7U_dxN157z9hYKcdDfwJkXMZY7tv7TUP24FJuNHVFJtOekg4ATpSo2dUYRCerRC_k0Pn9b7vO9ExRDgZxjcHPQ/w400-h203/cheeseake%20cioccolato%20bianco2.jpg" width="400" /></a></div><br /> <p></p><p> </p><p><br /><br /> </p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com3tag:blogger.com,1999:blog-1432713172925196099.post-3935917200065411712023-02-10T10:41:00.002+01:002023-02-26T11:04:19.433+01:00Lattughe<p><br /></p><p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKIvch-MdFgbYTQk6RZvY8galBDa59kNNgNn_t_io_iNrNCMMtotwoUkGgIQxhG6SVEYFQNzeDWbVbSF_QJXHuU19di5xPIbldfd9iJRtrhqVIMieIiwd8k7huYab_FET-VdL4iMjav_knzKThXxhoHPG4iWYbGnh2LqABAY2iduT5tjzb5FRIHiiIg/s928/lattughe%20bollose.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="421" data-original-width="928" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKIvch-MdFgbYTQk6RZvY8galBDa59kNNgNn_t_io_iNrNCMMtotwoUkGgIQxhG6SVEYFQNzeDWbVbSF_QJXHuU19di5xPIbldfd9iJRtrhqVIMieIiwd8k7huYab_FET-VdL4iMjav_knzKThXxhoHPG4iWYbGnh2LqABAY2iduT5tjzb5FRIHiiIg/w640-h290/lattughe%20bollose.jpg" width="640" /></a></div><br /><p></p><p> </p><p> Una ricetta semplice, super "bollosa" che mi ha dato soddisfazione!!!</p><p>Con queste dosi ho ottenuto questo vassoio che per due persone è sufficiente...</p><p>A piacere raddoppiare o triplicare le dosi...dipende da quanti siete a mangiarle 😁<br /></p><p> </p><p><b>Ingredienti:</b></p><p>100 g di farina 0</p><p>1 uovo</p><p>1 cucchiaio di burro fuso</p><p>la buccia grattugiata di mezzo limone</p><p>mezzo bicchierino di limoncello</p><p>olio di semi di arachide per friggere</p><p>zucchero a velo per decorare <br /></p><p> </p><p><b>Preparazione:</b></p><p>Con il Bimby:</p><p>mettere tutti gli ingredienti nel boccale e azionere 2 minuti tasto spiga.</p><p>Per impastare a mano seguire la ricetta <a href="http://pasticciaconme.blogspot.com/2008/01/lattughe.html" target="_blank">qui.</a></p><p>Tirare la sfoglia (sottilissima), ritagliare dei rettangoli e con una rotellina praticare dei tagli al centro.</p><p>Friggere in olio bollente, passare su carta assorbente e decorare con abbondante zucchero a velo. </p><p><br /></p><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com3tag:blogger.com,1999:blog-1432713172925196099.post-36284379824590240742023-01-19T10:52:00.005+01:002023-02-26T11:04:42.984+01:00Mousse di tofu e cioccolato<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWcTuaHATQvYx3gWRQJ1PruNHT2AYHu_hs5jsfLjCdGMcVkJCSr-5nASVh_vUmcBd1bygloIZzDDJ18UwzG6xCSnHXyQXZM1s280jl1ROcpsV8_p2D-ScDpK58NzS53WqHD1kDvzgW4ejmSHD7wNl4cq1soENQ3gKkUjUSdN1Anqg03PwdYdtrTfl4g/s1000/mousse%20tofu%20e%20cioccolato.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="1000" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWcTuaHATQvYx3gWRQJ1PruNHT2AYHu_hs5jsfLjCdGMcVkJCSr-5nASVh_vUmcBd1bygloIZzDDJ18UwzG6xCSnHXyQXZM1s280jl1ROcpsV8_p2D-ScDpK58NzS53WqHD1kDvzgW4ejmSHD7wNl4cq1soENQ3gKkUjUSdN1Anqg03PwdYdtrTfl4g/w640-h288/mousse%20tofu%20e%20cioccolato.jpg" width="640" /></a></div><br /><p><br /></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Una piacevole scoperta: con solo due ingredienti una mousse golosissima!!! 😋<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>Ingredienti:</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">200 g di tofu morbido</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">150 g di cioccolato fondente</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 cucchiaio di sciroppo di agave o di acero</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">mezzo cucchiaino di estratto di vaniglia</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">2 cucchiaini di rum (facoltativo)<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">zuccherini per decorare<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>Preparazione:</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Sciogliere il cioccolato a bagnomaria e poi lasciarlo un po' intiepidire.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Mettere tutti gli ingredienti in un boccale e con il minipimer amalgamare il tutto.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Trasferire in un sac a poche, dividere la mousse in bicchierini monoporzione e decorare con gli zuccherini.</span></span><br /></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3rBaluBg24GgtgrcxmRtM9x46SK5PSTMgOqu5dDCWQYvvRXaYNVPgzKibCur5Yq24Dzuuui6VckNptGSeAwFXhm9RNquMBvAWya3LVw4dcnAJw5fsa82ZbILESCjlV7RtNUHQFHPhhZVhAqRwIBbNswP2xXcbmyaO-sW1RtEA5ePuL6NPbk8aWGWVg/s1000/mousse%20tofu%20e%20ciocolato.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="1000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3rBaluBg24GgtgrcxmRtM9x46SK5PSTMgOqu5dDCWQYvvRXaYNVPgzKibCur5Yq24Dzuuui6VckNptGSeAwFXhm9RNquMBvAWya3LVw4dcnAJw5fsa82ZbILESCjlV7RtNUHQFHPhhZVhAqRwIBbNswP2xXcbmyaO-sW1RtEA5ePuL6NPbk8aWGWVg/w400-h180/mousse%20tofu%20e%20ciocolato.jpg" width="400" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><p></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com3tag:blogger.com,1999:blog-1432713172925196099.post-67193635351797952632023-01-11T11:10:00.000+01:002023-02-26T11:13:29.199+01:00Rombi di frolla bicolore<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivksmWT3ooO245RtGU6HI-raurjdkYscVSgQyGD6SjrmeHeqqbEWlcP1iJSYm42WCeZtYiYdz0gxWkqx-xR4GRLncDUsd3muZXynYCgq75hssW6nw_4zPn0eJpezFF3x2qHq0-HyiAq-E8y7_XL1Lej03Hc06jBZJnaldF7lR_-ZwIHP9sWoR3HNhq4g/s984/rombi%20di%20frolla4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="984" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivksmWT3ooO245RtGU6HI-raurjdkYscVSgQyGD6SjrmeHeqqbEWlcP1iJSYm42WCeZtYiYdz0gxWkqx-xR4GRLncDUsd3muZXynYCgq75hssW6nw_4zPn0eJpezFF3x2qHq0-HyiAq-E8y7_XL1Lej03Hc06jBZJnaldF7lR_-ZwIHP9sWoR3HNhq4g/w640-h366/rombi%20di%20frolla4.jpg" width="640" /></a></div><p></p><p><br /></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Quest'anno, per le feste appena trascorse, ho preparato questi biscotti da tenere pronti da offrire per un caffè o un tè ad amici o parenti 😍<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><b><span style="font-size: large;"><span style="font-family: trebuchet;">Ingredienti:</span></span></b></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">300 g di farina 0</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">80 g di zucchero</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 uovo + 1 tuorlo</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">130 g di burro morbido</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">la buccia grattugiata di 1 limone</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 cucchiaino di lievito vanigliato</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 cucchiaio di cacao amaro (solo per la parte al cioccolato)</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">marmellata a scelta qb (io ho usato prugne home made)</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">zucchero a velo</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><b><span style="font-size: large;"><span style="font-family: trebuchet;">Preparazione:</span></span></b></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Per preparare la pasta frolla seguire l'esecuzione<a href="http://pasticciaconme.blogspot.com/2007/11/pasta-frolla-ricetta-base.html" target="_blank"> qui </a></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Dividere il panetto in tre parti e in una delle tre parti incorporare il cacao amaro.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Ora abbiamo due panetti al naturale e uno al cioccolato.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Stendere il primo panetto al naturale su di un foglio di cartaforno e, su di esso, distribuire 2/3 cucchiai della marmellata che avete scelto.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxf5Ebtipht71uouzVJr6jZupvRkXQe8LmOI-0WNjF6QlvweeIrw3Y2EXvMh0h81rBgGnm2gsGx7765n5LEUfNaHVtLQ8cOv2uc0TwnS6KSFVwnW9UhLvYyEYdRBggV7uGFIuzOmC7d7v2AztdF_qxWUgz1PKNZZeqWx5t8gbthpaZvsFSiwuTGggelA/s723/rombi%20di%20frolla1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="723" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxf5Ebtipht71uouzVJr6jZupvRkXQe8LmOI-0WNjF6QlvweeIrw3Y2EXvMh0h81rBgGnm2gsGx7765n5LEUfNaHVtLQ8cOv2uc0TwnS6KSFVwnW9UhLvYyEYdRBggV7uGFIuzOmC7d7v2AztdF_qxWUgz1PKNZZeqWx5t8gbthpaZvsFSiwuTGggelA/w400-h249/rombi%20di%20frolla1.jpg" width="400" /></a></span></span></div><p><span style="font-size: large;"><span style="font-family: trebuchet;">Stendere il panetto al cioccolato e posizionarlo sulla base preparata, poi anche su questo distribuire 2/3 cucchiai di marmellata.<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinwfKNL4H5Ln_o2lypbHVHHerhKQUFakeuLCttVmzapxJjXHBLv-gbvgLJQRZDuurm7sc6pZQX67shhLBhV8y6iETriL9L8Yi-kAQDC3h8KEBZ0dUu-dIJKu19n8dVYZki3Gw2fy4BF1hfBb4N72ll39BThK75sIwP4mdUkagGEncj2OWYcw0w5OmmA/s1000/rombi%20di%20frolla2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="666" data-original-width="1000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinwfKNL4H5Ln_o2lypbHVHHerhKQUFakeuLCttVmzapxJjXHBLv-gbvgLJQRZDuurm7sc6pZQX67shhLBhV8y6iETriL9L8Yi-kAQDC3h8KEBZ0dUu-dIJKu19n8dVYZki3Gw2fy4BF1hfBb4N72ll39BThK75sIwP4mdUkagGEncj2OWYcw0w5OmmA/w400-h266/rombi%20di%20frolla2.jpg" width="400" /></a></span></span></div><p><span style="font-size: large;"><span style="font-family: trebuchet;">Infine stendere l'ultimo panetto di frolla e posizionarlo sui precedenti.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Bucherellarre con la punta di un coltello e infornare a 190° per 25-30 minuti.<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK5dQN7P2lbxB_-S1ROKZWRBxq3k0Bamw-AL2HeG7YU4fq4RkZ83ljwL1pirakNK3i_ryCdNDmiYRN8SWLTitGIAkLQtStHd1Upg76OIRZXnzQeVjmC-c18AtTOjGgPM3nq-UAdjy0DMuF5GV5QcU3qGlgxzpujzaEDwEyGmeadu9fEf07QjgT4nfxA/s1000/rombi%20di%20frolla3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="1000" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK5dQN7P2lbxB_-S1ROKZWRBxq3k0Bamw-AL2HeG7YU4fq4RkZ83ljwL1pirakNK3i_ryCdNDmiYRN8SWLTitGIAkLQtStHd1Upg76OIRZXnzQeVjmC-c18AtTOjGgPM3nq-UAdjy0DMuF5GV5QcU3qGlgxzpujzaEDwEyGmeadu9fEf07QjgT4nfxA/w400-h272/rombi%20di%20frolla3.jpg" width="400" /> </a></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: trebuchet;">Una volta sfornata, lasciare intiepidire e tagliare a rombi. <br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"> <br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HhHgNBLOiQqhbFBaqrUBUSXA2mhE14nmiuPamP73OfbMYJCOipvJV-lnOkZCSXm-ObVlorxlP9LIqv48djpewnneuwgSg4q_z0PCN_1UVhsBmL9JIAvazLJ1fHLOeKnUg8E5ySyjVTgBXQRHIkkhZ3Km2BVdLX9Puq8y469eX62IM01AYdv8mMYGfw/s1000/rombi%20di%20frolla6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="627" data-original-width="1000" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HhHgNBLOiQqhbFBaqrUBUSXA2mhE14nmiuPamP73OfbMYJCOipvJV-lnOkZCSXm-ObVlorxlP9LIqv48djpewnneuwgSg4q_z0PCN_1UVhsBmL9JIAvazLJ1fHLOeKnUg8E5ySyjVTgBXQRHIkkhZ3Km2BVdLX9Puq8y469eX62IM01AYdv8mMYGfw/w400-h251/rombi%20di%20frolla6.jpg" width="400" /></a></span></span></div><span style="font-size: large;"><span style="font-family: trebuchet;"><br /> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"> <br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: trebuchet;">Spolverizzarli con lo zucchero a velo e conservarli in una scatola di latta. <br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5Vxskvkfh9Zgu-s66vxOS_zgzprgAqGqlwWTjNDr6zy5cDxONNgSyQAAxzrIjDNTdJfOGWso0ECfCfVMwyrB2EO0Qu8Yu8A3JrAIduzHcDECcYJ6Iu1NmbVT9XhKMBwmrj9c7WnkqtqeOFVu9raLXTYrrBbwrmD5kqgwt3g8BVvoyO8p_J_9LPDvXw/s1000/rombi%20di%20frolla%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="957" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5Vxskvkfh9Zgu-s66vxOS_zgzprgAqGqlwWTjNDr6zy5cDxONNgSyQAAxzrIjDNTdJfOGWso0ECfCfVMwyrB2EO0Qu8Yu8A3JrAIduzHcDECcYJ6Iu1NmbVT9XhKMBwmrj9c7WnkqtqeOFVu9raLXTYrrBbwrmD5kqgwt3g8BVvoyO8p_J_9LPDvXw/w383-h400/rombi%20di%20frolla%205.jpg" width="383" /></a></div><br /> </div><br /><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com2tag:blogger.com,1999:blog-1432713172925196099.post-6540053752347157612023-01-01T10:44:00.001+01:002023-02-26T11:05:56.661+01:00Risotto con succo di melagrana<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGD7Iio3UjkeOaHpVaHriqtBS3rW8klc5S_NZqiBQGdacwOjAl2Z3so5v0k-N-lS1VY5EW-5NLjq6cZ13-cir1NxJt_B5dxz8LfOeMoAmHpagf1z_CfnRrw-LY-MnONSZOoqW8lbuV9E5v5EfnHVVZVjdp6Gt0WexNbk3SnKV7RnqJ04au7sc01GVRQ/s1000/risotto%20melagrana.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="744" data-original-width="1000" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGD7Iio3UjkeOaHpVaHriqtBS3rW8klc5S_NZqiBQGdacwOjAl2Z3so5v0k-N-lS1VY5EW-5NLjq6cZ13-cir1NxJt_B5dxz8LfOeMoAmHpagf1z_CfnRrw-LY-MnONSZOoqW8lbuV9E5v5EfnHVVZVjdp6Gt0WexNbk3SnKV7RnqJ04au7sc01GVRQ/w640-h476/risotto%20melagrana.jpg" width="640" /></a></div><br /><p></p><p> </p><p><span style="font-size: large;"><span style="font-family: trebuchet;">A</span><span style="font-family: trebuchet;">uguro un Buon Anno a tutti!</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Che sia pieno di serenità e salute per tutti 💖<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>Ingredienti:</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">350 g di riso carnaroli o per risotti</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">250 ml di succo di melagrana</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 bicchiere scarso di vino rosso</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 piccola cipolla di tropea</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">olio evo qb</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">brodo vegetale qb <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">una noce di burro</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">2 cucchiai di parmigiano</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> sale e pepe<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>Preparazione:</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Tagliare finemente la cipolla e rosolarla con un cucchiaio di olio evo.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Aggiungere il riso e tostarlo per un paio di minuti.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Versare il vino rosso e farlo evaporare.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzuxP0r4dmzmPnzkeUIn_RcQYB1tgHwjQVMJTLWDPXJpTBK7y0u8LwYRO6K0bsYePJCssOi51zVoT2BlQessGHSdEd1z2FA_fFoNrlBnEla--CL8FOZpHWkyGbdQqEh53XgLg6OpPm6Xen8k0cs_HGtvnIun2BOTFkBMUbEvJKcXddwsctIVRzjmlNw/s1000/risotto%20melagrana1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1000" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzuxP0r4dmzmPnzkeUIn_RcQYB1tgHwjQVMJTLWDPXJpTBK7y0u8LwYRO6K0bsYePJCssOi51zVoT2BlQessGHSdEd1z2FA_fFoNrlBnEla--CL8FOZpHWkyGbdQqEh53XgLg6OpPm6Xen8k0cs_HGtvnIun2BOTFkBMUbEvJKcXddwsctIVRzjmlNw/w400-h214/risotto%20melagrana1.jpg" width="400" /></a></span></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Quando il vino è evaporato aggiungere il succo di melagrana. </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Continuare la cottura fino al completo assorbimento del succo e poi usare il brodo vegetale fino a cottura ultimata.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Mantecare con il burro e il parmigiano.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Servire con qualche chicco di melagrana e un pizzico di pepe.<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com2tag:blogger.com,1999:blog-1432713172925196099.post-36244653282423387532022-11-04T19:52:00.001+01:002023-02-26T11:06:15.305+01:00Quadrotti burro di arachide/cioccolato<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gFbyhRspJO9MpuMHWggODGv94rzWFXRqYIq0afI2i39xrOO8PSltz8jMuDE0QkwoRaXgs_uqgdyXxsYdxuz_JAuVN3rDQ17_YTA3IxH3ZdkYGduq0QQsSkq9IqjVp87ONgzx9C5asCbQP7M6HWyIMK9vSeuHb3BAP3B3oxjWq22GplbXot0PHwmz3Q/s1000/cubotti%20arachidi-cioccolato.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="1000" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gFbyhRspJO9MpuMHWggODGv94rzWFXRqYIq0afI2i39xrOO8PSltz8jMuDE0QkwoRaXgs_uqgdyXxsYdxuz_JAuVN3rDQ17_YTA3IxH3ZdkYGduq0QQsSkq9IqjVp87ONgzx9C5asCbQP7M6HWyIMK9vSeuHb3BAP3B3oxjWq22GplbXot0PHwmz3Q/w640-h298/cubotti%20arachidi-cioccolato.jpg" width="640" /></a></div><p></p><p><br /></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Volevo provare a fare il burro di arachide e con un po' di pazienza...frulla frulla.... mi è venuto anche bene 😍</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Fatto il burro di arachide ecco subito una ricetta dove è quasi l'ingrediente principale!!! <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>Ingredienti:</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">200 g burro di arachide </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">200 g fiocchi di avena</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">100 g sciroppo d'acero o agave</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">150 g cioccolato fondente</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">2 cucchiai di latte vegetale<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>Preparazione:</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b> </b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">In una terrina unire il burro di arachide con lo sciroppo d'acero e i fiocchi d'avena per ottenere un impasto omogeneo.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Versarlo in una terrina foderata con pellicola alimentare e livellarlo bene.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Sciogliere il cioccolato con il latte vegetale e stenderlo sulla base preparata.<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Lasciare riposare in frigorifero per un paio d'ore e poi porzionare a piacere, a quadrotti grandi o piccoli.<br /></span></span></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtw2LvP08Y4aSlthZIo1q-stJlStUlYo1hRlvYdxADNf10GH3lHxfzJh9MQcCK5NnZYBB6Ty3PXz3RoV_-sij-EmaH301wq12bcB2s2RccOn3gPb20wH_Wx68veTSgNL5xhSX2Wbk0YZuadG7EX_HrQhSesSo0892coBHz2PAP3hXXOlHIxNSlo4OAvA/s1000/cubotti%20arachidi-cioccolato1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="1000" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtw2LvP08Y4aSlthZIo1q-stJlStUlYo1hRlvYdxADNf10GH3lHxfzJh9MQcCK5NnZYBB6Ty3PXz3RoV_-sij-EmaH301wq12bcB2s2RccOn3gPb20wH_Wx68veTSgNL5xhSX2Wbk0YZuadG7EX_HrQhSesSo0892coBHz2PAP3hXXOlHIxNSlo4OAvA/w400-h260/cubotti%20arachidi-cioccolato1.jpg" width="400" /></a></div><br /><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com1tag:blogger.com,1999:blog-1432713172925196099.post-60732163736429269182022-09-27T17:39:00.002+02:002023-02-26T11:06:43.412+01:00Zucchine ripiene<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaK9K5_VpwY_9U_fCNgUKW9J3gTt0Pe9d3iRlzPCAjFLxRW1Hp65RxN7E5E3084ti656E8US69TwURi9FWEWolJTXz10eyEpEE2a4x-wy64VqiXi52tlzKiu2rO1YyH-EkRSZb8Ju5pV4zohjmpy3LuOxfFXvImgQF4SkllJyTJcYRNM0fF3DUFz3CA/s1818/zucchine%20carlotta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1818" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaK9K5_VpwY_9U_fCNgUKW9J3gTt0Pe9d3iRlzPCAjFLxRW1Hp65RxN7E5E3084ti656E8US69TwURi9FWEWolJTXz10eyEpEE2a4x-wy64VqiXi52tlzKiu2rO1YyH-EkRSZb8Ju5pV4zohjmpy3LuOxfFXvImgQF4SkllJyTJcYRNM0fF3DUFz3CA/w352-h640/zucchine%20carlotta.jpg" width="352" /></a></div><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Un grande saluto a tutti, in questo periodo sono stata un po' assente dal blog ma ho continuato a vedere e seguire i vostri !!! 😍</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Riparto con una ricetta vegana. Ultimamente seguo le ricette di Carlotta Perego e le trovo veramente super!!!</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">A me piace molto provare ricette sempre nuove e stò scoprendo gusti nuovi che mi attirano ,molto.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">6 zucchine</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">110 g di formaggio spalmabile vegano</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2-3 cucchiai di pangrattato</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2 cucchiai di lievito alimentare</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 manciata di mandorle pelate</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">sale e olio evo qb<br /></span></span></p><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Preparazione:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Tagliare a metà le zucchine per il lungo e con l'aiuto di un coltellino inciderle e estrarre la polpa.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Tagliare finemente la polpa e tenere da parte.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Salare leggermente le zucchine e tenere da parte.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">In un mixer versare le mandorle, il lievito alimentare e mezzo cucchiaino di sale.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Tritare tutto e quando avrete ottenuto una consistenza sabbiosa unire alla polpa di zucchine.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Aggiungere il formaggio spalmabile, mescolare bene il tutto e alla fine aggiungere il pangrattato.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Sistemare il ripieno dentro le zucchine scavate, ungere una pirofila e adagiatevi le zucchine.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ricopritele con un velo di pangrattato e un filo d'olio e cuocetele in forno caldo a 200° per 30 minuti.</span></span></p><p><br /></p><p></p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgYOUY1I27YPDE4RTBPXFwGp8-HDND3XvWlKgGWY_D00Thhncbex4LAD4nbk9JsYV-CNDcnPY1uqvaxnWL-VbuBKqce0nlTVkDtB4SyvIm8F0hBpcZ-yMz8gUiZZxsqI_nhzx5OJrcYHgZcb9WdTondy0h2hwfQWl8hjbfS7rGKHA26D226AR-kmH5w/s1000/zucchine%20ripiene%20carlotta1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="627" data-original-width="1000" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgYOUY1I27YPDE4RTBPXFwGp8-HDND3XvWlKgGWY_D00Thhncbex4LAD4nbk9JsYV-CNDcnPY1uqvaxnWL-VbuBKqce0nlTVkDtB4SyvIm8F0hBpcZ-yMz8gUiZZxsqI_nhzx5OJrcYHgZcb9WdTondy0h2hwfQWl8hjbfS7rGKHA26D226AR-kmH5w/w400-h251/zucchine%20ripiene%20carlotta1.jpg" width="400" /> </a></p><p> </p><p><br /></p><p><br /></p><p>dal libro Cucina Botanica Vegetale Facile Veloce <br /></p><p><br /></p><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com1tag:blogger.com,1999:blog-1432713172925196099.post-66251037027755804092022-05-07T14:56:00.001+02:002023-02-26T11:07:04.503+01:00Cuori per la mamma<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYDvW7A6RGRgmzurobqsMI8JrqXWEZoDp5Gave2Lo9QZWYQCiqB_is9d1E56vCiLhXB06o9VbRq5bLn-f-cvDd4eN0gNybHHYlwdv8TR7Sm5wZdighk5zXovAv8hc7cdK2kisGERXHb4z4V6YwGL-VOjt09DOcNx16LcePL_jXpV5dGfbsqsH0z1acQ/s1000/cuori%20per%20la%20mamma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="1000" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYDvW7A6RGRgmzurobqsMI8JrqXWEZoDp5Gave2Lo9QZWYQCiqB_is9d1E56vCiLhXB06o9VbRq5bLn-f-cvDd4eN0gNybHHYlwdv8TR7Sm5wZdighk5zXovAv8hc7cdK2kisGERXHb4z4V6YwGL-VOjt09DOcNx16LcePL_jXpV5dGfbsqsH0z1acQ/w640-h364/cuori%20per%20la%20mamma.jpg" width="640" /></a></div><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Auguri a tutte le mamme con questi colorati biscotti di frolla 💕💕💕<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">300 g di farina 0</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">150 g di zucchero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di margarina vegetale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 uovo + 1 tuorlo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1/2 bustina di lievito per dolci</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 cucchiaino di aroma vaniglia</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">colorante rosso</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Preparazione :</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Per la preparazione della frolla vedi <a href="http://pasticciaconme.blogspot.com/2007/11/pasta-frolla-ricetta-base.html" target="_blank">ricette base</a>.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Dividere il panetto di frolla in due e in una metà incorporare il colorante rosso.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Stendere i due impasti per uno spessore di 5 mm e con uno stampino a forma di cuore ricavare tanti cuoricini.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ora scambiare i cuoricini: nell'impasto chiaro inserire i cuoricini rossi e viceversa.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HA2M7RfceS-IRV_XGUkfFuBq7VxiWJ-UFhzNOSqMhs1JXOvDkMIhthZSp7uOAJXpy-R81GIJx-k6IOfIGn02R7sostd4NZDJYN3bB4MLZ5Yqs9A5ug7zS3wZftuJoaDPfmLaWJct3KVoDuoxivYseXqLhEqmr05uXd25jhPqBdzzYznPQnmu-XS3AA/s1000/cuori%20per%20la%20mamma1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="451" data-original-width="1000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HA2M7RfceS-IRV_XGUkfFuBq7VxiWJ-UFhzNOSqMhs1JXOvDkMIhthZSp7uOAJXpy-R81GIJx-k6IOfIGn02R7sostd4NZDJYN3bB4MLZ5Yqs9A5ug7zS3wZftuJoaDPfmLaWJct3KVoDuoxivYseXqLhEqmr05uXd25jhPqBdzzYznPQnmu-XS3AA/w400-h180/cuori%20per%20la%20mamma1.jpg" width="400" /></a></span></span></div><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ora con una formina più grande ricavare i biscotti.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ho usato un coppapasta rotondo e un cuore grande.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPj6yyqqIub185o1TXlNrko9W6I-UHKrVIp9zkJRwRgyKYPGH9cxZMgteCjOChMjWCfnRSh0YA5v_XL3R5EOc_38wI-n7oy5jwlj9HI8WOzd2apfoKz3a2qs2uYySRDDelL-UmBaUxeb-_MOcTQw5_zSk74QZh6paz5SD72lLIX2h39DsAtFUgXI30bw/s1000/cuori%20per%20la%20mamma2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="423" data-original-width="1000" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPj6yyqqIub185o1TXlNrko9W6I-UHKrVIp9zkJRwRgyKYPGH9cxZMgteCjOChMjWCfnRSh0YA5v_XL3R5EOc_38wI-n7oy5jwlj9HI8WOzd2apfoKz3a2qs2uYySRDDelL-UmBaUxeb-_MOcTQw5_zSk74QZh6paz5SD72lLIX2h39DsAtFUgXI30bw/w400-h169/cuori%20per%20la%20mamma2.jpg" width="400" /></a></span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span><p><span style="font-family: trebuchet;"><span style="font-size: large;">Infornare a 180° per 17 minuti circa.</span></span><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com5tag:blogger.com,1999:blog-1432713172925196099.post-45460749608273952532022-02-21T10:10:00.000+01:002022-02-21T10:10:09.933+01:00Cassatelle Siciliane<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhD1qyhl7fyVyqkHDiYK7ywudbcII4UjLaEwBX_x4yQi2l8CdCWIxYWi08iXlY0TqNazEyQUq-Q5q7C9ILGuVuwqe_1zOfHH_IEHc9Xq3xS-XUc_ipJT-TQftnrzKF0ggEGSLIVANj8x4kxWi-2a0Mb1yqRtaqhCXDKuz1KpcKbs69kVt0uETbSp4qmFg=s1538" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1538" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhD1qyhl7fyVyqkHDiYK7ywudbcII4UjLaEwBX_x4yQi2l8CdCWIxYWi08iXlY0TqNazEyQUq-Q5q7C9ILGuVuwqe_1zOfHH_IEHc9Xq3xS-XUc_ipJT-TQftnrzKF0ggEGSLIVANj8x4kxWi-2a0Mb1yqRtaqhCXDKuz1KpcKbs69kVt0uETbSp4qmFg=w416-h640" width="416" /></a></div><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Le Cassatelle sono un dolce tipico del Trapanese, si trovano in tutti i bar e pasticcerie in ogni periodo dell'anno.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ho voluto provare questo dolce fritto, adatto al periodo di carnevale.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Eccole!!! Morbidissime e deliziose 😋</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">300 g di farina 0</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di burro</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">30 g di zucchero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 tuorlo d'uovo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">90 ml di marsala</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">90 mi di latte</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">un pizzico di sale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>- Per il ripieno:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di ricotta</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di zucchero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">50 g gocce di cioccolato</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>- </b>olio per friggere<b><br /></b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">- zucchero a velo per decorare</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Preparazione:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Mettere la ricotta a scolare per qualche ora.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Appena asciutta mescolare con lo zucchero e lasciare riposare in frigorifero per mezz'ora.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Prima di utilizzarla, per riempire le cassatelle, aggiungere il cioccolato.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Disporre la farina a fontana su un piano di lavoro, formare un buco al centro, aggiungere il burro morbido tagliato a cubetti e tutti gli altri ingredienti. Impastare formando un panetto liscio e omogeneo.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Se avete il Bimby basta mettere tutti gli ingredienti nel boccale e azionare 3 minuti tasto spiga. <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Avvolgere il panetto nella pellicola e fare riposare in frigo per 30 minuti.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Con il mattarello tirare la pasta in una sfoglia sottile e con un coppapasta dal diametro di 13 cm ricavare più cerchi.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Al centro di ogni cerchio disporre un cucchiaino abbondante di crema di ricotta, bagnarne i bordi e chiudere a mezzaluna pressando con le dita per chiuderle bene.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPSWHcFcXZDXH0-ubryTAIGN4zEPwnDOIJjp-FxbbEy5OcI417ginwjSVr1yr62ILijHih3OD6C9gnOFcv7pNuL4sVNqBeM0MaS47LzbnmbEJ7voEVSv9XKuogVQlGJUjJ-J6GGzXVK0lsnLji40sedaq1vYdjkyTr9SVikjQYH3JOJVcup4h71Ugnaw=s1000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="597" data-original-width="1000" height="382" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPSWHcFcXZDXH0-ubryTAIGN4zEPwnDOIJjp-FxbbEy5OcI417ginwjSVr1yr62ILijHih3OD6C9gnOFcv7pNuL4sVNqBeM0MaS47LzbnmbEJ7voEVSv9XKuogVQlGJUjJ-J6GGzXVK0lsnLji40sedaq1vYdjkyTr9SVikjQYH3JOJVcup4h71Ugnaw=w640-h382" width="640" /></a></span></span></div><p><span style="font-family: trebuchet;"><span style="font-size: large;">Friggere le cassatelle in abbondante olio di semi ad una temperatura di 160°, trasferirle su un piatto rivestito di carta da cucina per eliminare l'olio in eccesso.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Appena saranno tiepide, sistemarle sul piatto di portata e cospargerle con abbondante zucchero a velo.</span></span></p><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com4tag:blogger.com,1999:blog-1432713172925196099.post-87698323604232433292022-02-13T10:55:00.002+01:002022-02-21T10:35:11.340+01:00Cupcake con cuore di cioccolato <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiItPN4VTeiFhjFlKfubxfbAr1-E0_ltMEMsHVLdihRdjCRQCjlIG2EFN4lVka8Ipwzw2dkP_-BYkyuROgfdBa179-uoU9bPhN4USBsJzCvzQWteju4M-R0hF4Msyv1b0kq2Tb6LfbWTObBcigp_C161PUqpH1NUkKWlt1qZN23EIo2-K3W_qDYSoEKbQ=s1000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="587" data-original-width="1000" height="376" src="https://blogger.googleusercontent.com/img/a/AVvXsEiItPN4VTeiFhjFlKfubxfbAr1-E0_ltMEMsHVLdihRdjCRQCjlIG2EFN4lVka8Ipwzw2dkP_-BYkyuROgfdBa179-uoU9bPhN4USBsJzCvzQWteju4M-R0hF4Msyv1b0kq2Tb6LfbWTObBcigp_C161PUqpH1NUkKWlt1qZN23EIo2-K3W_qDYSoEKbQ=w640-h376" width="640" /></a></div><br /><p><span style="font-family: trebuchet;"><span style="font-size: large;">Auguro a tutti un felice San Valentino 💖💖<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">... partendo da una dolce colazione 😋 <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">- per i muffins -</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di farina 0</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">40 g di zucchero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 uovo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">80 g di burro o margarina vegetale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">12 cucchiai di latte o bevanda vegetale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">10 g di lievito per dolci</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">un pizzico di sale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">crema di nocciole e cacao amaro qb</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>- per i frosting -</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di panna vegetale zuccherata</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">150 g di formaggio spalmabile</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2 cucchiai di zucchero a velo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">colorante rosso</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">zuccherini</span></span></p><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b> Preparazione: <br /></b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Il giorno prima ho messo la crema di nocciola nel contenitore del ghiaccio, in freezer, in modo da averla solida da mettere al centro dei muffins. </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">In una terrina setacciare la farina e il lievito.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Aggiungere lo zucchero e il sale.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Fare un incavo al centro, versarvi l'uovo sbattuto a parte e il burro sciolto nel latte intiepidito.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Amalgamare velocemente il composto.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ora riempire gli stampini per muffins con un cucchiaio di impasto, poi prendere un cubetto di crema di nocciole, passarla nel cacao amaro e posizionarla al centro del pirottino.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Coprire con un'altro cucchiaio di impasto e cuocere in forno già caldo a 180-190° per circa 20 minuti.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGXj251vrWXdQvl-iJ_YkLtU1taBMwUgVdEp3OXSPbvPpnT4kjnLh1Tv3vd9xm3rfjTGdBfi-GyCW8nn0hOUWiTrEwh96iToMnJTTerYLVc-AdGPMJ-HmomqyaDTWRcV-Pqg-fe2CKHspnIJvZAHwLAgzsTiK4t90rm1rkWxhhvMBktsv3hdjmyk8SEw=s1000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="673" data-original-width="1000" height="269" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGXj251vrWXdQvl-iJ_YkLtU1taBMwUgVdEp3OXSPbvPpnT4kjnLh1Tv3vd9xm3rfjTGdBfi-GyCW8nn0hOUWiTrEwh96iToMnJTTerYLVc-AdGPMJ-HmomqyaDTWRcV-Pqg-fe2CKHspnIJvZAHwLAgzsTiK4t90rm1rkWxhhvMBktsv3hdjmyk8SEw=w400-h269" width="400" /></a></span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Mentre i muffins cuociono preparare il frosting.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Incorporare al formaggio spalmabile lo zucchero a velo e poi unire la panna montata.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Dividere la crema ed aggiungere il colorante rosso ad una di esse.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Quando i muffins saranno completamente raffreddati decorarli con le due creme e gli zuccherini. <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlIkDzhQ4FFEfueYmc_tTTXgO2WOPjXmSZXr9l-b60a_CxBaBEV4qSUB3GzMlVJsemsdJ-4RoZXaTO5IYFSBZIU2l5f5vQu4xT5tWLzOm3SddnA_QTZR8TtghovgAt1hq8hI9MGUIzAqcNGTs9yzQe39jIxGrdfmOEykh4D6P727EkhZPNLpclo17G8g=s1000" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: trebuchet;"><span style="font-size: large;"><img border="0" data-original-height="768" data-original-width="1000" height="308" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlIkDzhQ4FFEfueYmc_tTTXgO2WOPjXmSZXr9l-b60a_CxBaBEV4qSUB3GzMlVJsemsdJ-4RoZXaTO5IYFSBZIU2l5f5vQu4xT5tWLzOm3SddnA_QTZR8TtghovgAt1hq8hI9MGUIzAqcNGTs9yzQe39jIxGrdfmOEykh4D6P727EkhZPNLpclo17G8g=w400-h308" width="400" /></span></span></a></div> <p></p><p> </p><p> </p><p> </p><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com2tag:blogger.com,1999:blog-1432713172925196099.post-7333266751027623292022-01-12T10:40:00.001+01:002022-02-21T10:35:48.376+01:00Ravioli caprino miele e noci<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIPRl8xFpX9u2MXmlFOAwwZcD7Bq9Hq1eYr1emcoKPbRJnD9CWbtP65jDYLFDHdhBljuRA0EwHs0hv-mSciN1O8V2ajyjaZCfvvsRDvFwhsZHPGBbWlcO5qpwRb4iUzzwvkel-lE3OS82ynTHNvtiCwKWw0AmjB4rgvZmGUhC709Il4TZS3_rjWiRIXA=s1000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="585" data-original-width="1000" height="374" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIPRl8xFpX9u2MXmlFOAwwZcD7Bq9Hq1eYr1emcoKPbRJnD9CWbtP65jDYLFDHdhBljuRA0EwHs0hv-mSciN1O8V2ajyjaZCfvvsRDvFwhsZHPGBbWlcO5qpwRb4iUzzwvkel-lE3OS82ynTHNvtiCwKWw0AmjB4rgvZmGUhC709Il4TZS3_rjWiRIXA=w640-h374" width="640" /></a></div><p></p><p><br /></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Per il cenone dell'ultimo dell'anno ho preparato questi ravioli.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Questo abbinamento mi ha incuriosita! L'ho trovato veramente delicato e molto buono!</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti :</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>- per la pasta -</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di farina 0</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di farina di semola</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">3 uova</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 cucchiaio di olio</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>- per il ripieno -</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">250 g di formaggio caprino morbido</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2 cucchiai di miele millefiori (io castagno)</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">50 g di noci tritare non troppo fini</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 uovo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>- per il condimento -</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">40 g di burro</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">15 g di noci tritate non troppo fini</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">pepe qb<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><b><span style="font-family: trebuchet;"><span style="font-size: large;">Preparazione:</span></span></b></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Per preparare la pasta a mano vedere <a href="http://pasticciaconme.blogspot.com/2008/10/ravioli-di-zucca.html" target="_blank">qui</a>.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Per la preparazione con il Bimby: mettere tutti gli ingredienti per la pasta nel boccale e azionare 3 minuti tasto spiga.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Lasciare riposare la pasta per mezz'ora circa e nel frattempo preparare il ripieno.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Amalgamare il miele al formaggio caprino e poi aggiungere le noci tritate, mescolare fino ad ottenere un impasto omogeneo.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBSC0-VyuLQNwiaNIMxj1B4qtXQsZ4HhwJOBdfl3gMnOSkBBHtLIuwgjD0CZaZT7wZ87FPavxsKU0v20DT0nQKCSfOnI2aUJC3aFcRMm4FE9eItSZJwGpPWxqv1S7mQWUXTLKVRKaCQzF8pki3dnjbETflVH5FQg3Yn4tk3l9vHcaZhzzw7K3WRnQ11g=s1000" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="617" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBSC0-VyuLQNwiaNIMxj1B4qtXQsZ4HhwJOBdfl3gMnOSkBBHtLIuwgjD0CZaZT7wZ87FPavxsKU0v20DT0nQKCSfOnI2aUJC3aFcRMm4FE9eItSZJwGpPWxqv1S7mQWUXTLKVRKaCQzF8pki3dnjbETflVH5FQg3Yn4tk3l9vHcaZhzzw7K3WRnQ11g=w246-h400" width="246" /></a></span></span></div><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ora tirare la sfoglia con la macchina della pasta, sistemare sopra una formina e riempire con il ripieno.<br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-cvWzGD9X7LYluQ_96t1PHiumthVPMq0SeXT8nxnyAAv6Gtj1HPU_bxLketOZFboFgz8iV2gfukC9pY1cSolZFe7PqaTKBjuHrzHYpzlTxySRB_drnCsDj9a--putCwI9sQprSG6NvspxRc5xec_5_QI8nXu_5tzL1l9cXPDy7KAVg7PArS7asSLetg=s1000" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="563" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-cvWzGD9X7LYluQ_96t1PHiumthVPMq0SeXT8nxnyAAv6Gtj1HPU_bxLketOZFboFgz8iV2gfukC9pY1cSolZFe7PqaTKBjuHrzHYpzlTxySRB_drnCsDj9a--putCwI9sQprSG6NvspxRc5xec_5_QI8nXu_5tzL1l9cXPDy7KAVg7PArS7asSLetg=w225-h400" width="225" /></a></span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span><p><span style="font-family: trebuchet;"><span style="font-size: large;">Coprire con un'altra sfoglia, passare il mattarello in modo che fuoriesca tutta l'aria e che i ravioli si sigillino bene.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Sformare e con una rotellina per la pasta ritagliarli uno per uno.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Cuocere in acqua bollente salata per 4-5 minuti.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Condire con il burro fuso, le noci tritate e una grattugiata di pepe nero.</span></span><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com6tag:blogger.com,1999:blog-1432713172925196099.post-84062662685702635452021-12-11T09:17:00.000+01:002021-12-11T09:17:19.197+01:00Buccellati Siciliani<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjHUx6XxHe4k5ab9iUhJx3qBMgxu8zmCzvO88p-HXs8KoU4V4bgbUTsKd2kU5rUDq1eR-deBBBjH_T1Iw0x3KtzaA5UJZBL25hgSAld74U4aWFkB8VfwBOkeVUUHcyx3VZNdHQxizXvxUXpmtbKide0SJ19P-ESe_39jKaGiyiNQhy9BIqbTr8PqBrfg=s1000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="661" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjHUx6XxHe4k5ab9iUhJx3qBMgxu8zmCzvO88p-HXs8KoU4V4bgbUTsKd2kU5rUDq1eR-deBBBjH_T1Iw0x3KtzaA5UJZBL25hgSAld74U4aWFkB8VfwBOkeVUUHcyx3VZNdHQxizXvxUXpmtbKide0SJ19P-ESe_39jKaGiyiNQhy9BIqbTr8PqBrfg=w424-h640" width="424" /></a></div><span style="font-size: large;"><br /> I Buccellati sono dei biscotti Natalizi Siciliani, possono essere preparati anche fino a15 giorni prima perchè si mantengono perfetti!</span><p></p><p><span style="font-size: large;">Mi piace preparare dei biscotti da offrire in questi giorni di festa ma ... non so se questi arriveranno fino a Natale!!! 😋<br /></span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b> Ingredienti:</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>- per la pasta biscotto -</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">250 g di farina 00</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">60 g di zucchero</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">25 g di strutto o burro</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 cucchiaino di lievito per dolci</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 uovo piccolo</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">120 g di latte</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>- per il ripieno -</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">150 g di fichi secchi</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">70 g di mandorle</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">70 g di noci</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">mezzo cucchiaino di cannella</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">100 g di cioccolato </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">25 g di uvetta</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 cucchiaino cacao amaro</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">60 g marmellata di fichi</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">60 g di miele</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b>- per la glassa -</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">1 albume</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">120 g di zucchero a velo (circa)</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">2 gocce di succo di limone</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">confettini colorati<br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"><b> Preparazione:</b></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Impastare la farina con lo zucchero, il burro, il lievito, l'uovo e il latte fino ad ottenere un panetto compatto e liscio. Volendo si può usare anche un robot da cucina. Far riposare il panetto in frigorifero mentre si prepara il ripieno.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Se i fichi sono molto secchi e duri farli ammollare per 30 minuti in acqua calda.</span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Nel frattempo tritare la frutta secca e il cioccolato, tritare anche i fichi insieme all'uvetta. Unire il resto degli ingredienti (cannella, cacao, marmellata e miele) e mescolare fino a formare un impasto sodo. Fare riposare l'impasto in frigorifero almeno 30 minuti. <br /></span></span></p><p><span style="font-size: large;"><span style="font-family: trebuchet;"> </span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_SM3fHN8HdG3-Spo3Wv8HLZ_Aayjt4RwxVCidrObNduPuAkiGLlgaIF-28qMZDen-tJ8SwYLSN66Tu9PIS4PKJwYv03y5HTeQzSP2g4uSVRNLY8q-vujb2Z2DyWnkHq2CJ569zI32INK2tjDyqhPGxhN-wJhowr1C-qT1WYndu6GxW63_bGPrI0xaLQ=s1000" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_SM3fHN8HdG3-Spo3Wv8HLZ_Aayjt4RwxVCidrObNduPuAkiGLlgaIF-28qMZDen-tJ8SwYLSN66Tu9PIS4PKJwYv03y5HTeQzSP2g4uSVRNLY8q-vujb2Z2DyWnkHq2CJ569zI32INK2tjDyqhPGxhN-wJhowr1C-qT1WYndu6GxW63_bGPrI0xaLQ=w400-h225" width="400" /></a></span></span></div><span style="font-size: large;"><span style="font-family: trebuchet;">Stendere l'impasto in una sfoglia sottile e ricavare dei rettangoli. Con un po' di ripieno formare un cordoncino, sistemarlo sul rettandolo preparato e chiudere il rotolo.</span></span><p></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Tagliare il rotolo in pezzetti da 5 cm e con un coltellino fare due piccole incisioni.<br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgnxZVDWpucuV9NZgbEcMKCs4wq6QjutULR2NpIuiCITihAXGqvQbkIgY0NLds_nnab2zzy-FCWZ66ymL7YdI3aJ6qr02TB0VFyGPSTUV0cTvmG0XKkH0JRaeXMaAVt5Q8QdQMHDtEfYFfDfxgRKhhHhc69vVKxayjfjgkBpJDeNwvAvoylHouTlmSgrA=s996" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="996" height="193" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnxZVDWpucuV9NZgbEcMKCs4wq6QjutULR2NpIuiCITihAXGqvQbkIgY0NLds_nnab2zzy-FCWZ66ymL7YdI3aJ6qr02TB0VFyGPSTUV0cTvmG0XKkH0JRaeXMaAVt5Q8QdQMHDtEfYFfDfxgRKhhHhc69vVKxayjfjgkBpJDeNwvAvoylHouTlmSgrA=w400-h193" width="400" /></a></span></span></div><p></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Sistemare i biscotti su una placca del forno rivestita di cartaforno e infornare a 180° per 20 minuti circa.<br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiqoWgS1DwKyZ3OrhRc2Gipgti_b6kYhyTZ1fVcnEGpA_5cY1D8MMOsYY719VvQgkw0-gpRM4KTmY2CfnvCfmmdtFhfr8D4DJydOD99CKYbOJp5Md9PfZu-3NjlFljtkik1GQTabnksSLBM6yj1SokJsoIFyb37Q49B-cycW79hWR9kFm4A9Wol5Ve6yQ=s1000" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="592" data-original-width="1000" height="236" src="https://blogger.googleusercontent.com/img/a/AVvXsEiqoWgS1DwKyZ3OrhRc2Gipgti_b6kYhyTZ1fVcnEGpA_5cY1D8MMOsYY719VvQgkw0-gpRM4KTmY2CfnvCfmmdtFhfr8D4DJydOD99CKYbOJp5Md9PfZu-3NjlFljtkik1GQTabnksSLBM6yj1SokJsoIFyb37Q49B-cycW79hWR9kFm4A9Wol5Ve6yQ=w400-h236" width="400" /></a></span></span></div><p></p><p><span style="font-size: large;"><span style="font-family: trebuchet;">Una volta cotti, lasciarli raffreddare completamente su una gratella.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><span style="font-size: medium;"></span><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh89M-HQVuXD2xB1sbA0zqttmb1Lxv0Xs7XEzgs27kHNc2hV9xYRIWNLQIoRlJYYBUX9b9eIDpAsJaUDtKHBHSMKTAnI8kCiw7UQiQN52HFBl-UUdCnO7YuZ5SKCaPMTPu_I2SkqFwuqjFgDHKJcUh8xVLrAmbTv2CSzt1EZIyoGuh5mnG-VfZMaf288A=s1000" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEh89M-HQVuXD2xB1sbA0zqttmb1Lxv0Xs7XEzgs27kHNc2hV9xYRIWNLQIoRlJYYBUX9b9eIDpAsJaUDtKHBHSMKTAnI8kCiw7UQiQN52HFBl-UUdCnO7YuZ5SKCaPMTPu_I2SkqFwuqjFgDHKJcUh8xVLrAmbTv2CSzt1EZIyoGuh5mnG-VfZMaf288A=w400-h225" width="400" /></a></span></span></div><br /> <span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Preparare la ghiaccia reale montando a neve ferma l'albume con qualche goccia di limone.</span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Aggiungere gradualmete lo zucchero a velo fino a quando il composto sarà bello liscio.</span></span><p></p><p><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Decorare ogni biscotto con un cucchiaino di glassa e i confettini. <br /></span></span></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com4tag:blogger.com,1999:blog-1432713172925196099.post-65185992903294519112021-11-05T11:16:00.002+01:002021-11-05T11:16:45.359+01:00Torta morbida con farina di castagne<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KU2bVocLMv0/YYT_wum3sDI/AAAAAAAAF3Y/alV15Q6T49Ywb5WBHOaRQ3krAtfUYqASgCLcBGAsYHQ/s1000/torta%2Bcon%2Bfarina%2Bdi%2Bcastagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://1.bp.blogspot.com/-KU2bVocLMv0/YYT_wum3sDI/AAAAAAAAF3Y/alV15Q6T49Ywb5WBHOaRQ3krAtfUYqASgCLcBGAsYHQ/w640-h360/torta%2Bcon%2Bfarina%2Bdi%2Bcastagne.jpg" width="640" /></a></div><p></p><p><br /></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Avevo della farina di castagne da consumare....sul web ho trovato questa interessante torta !</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Mi ha soddisfatto veramente 😋<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">250 g di farina di castagne</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">3 uova</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">180 g di zucchero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">80 g di olio semi</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">30 g di cacao amaro</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 bustina di lievito per dolci</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 bicchiere di latte</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di gocce di cioccolato bianco</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">zucchero a velo per decorare</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 ml di panna vegetale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Preparazione:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">In una terrina montare le uova con lo zucchero fino a renderle spumose.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Aggiungere l'olio di semi. Setacciare la farina di castagne con il lievito e il cacao amaro, aggiungerla gradualmente al composto di uova.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Regolarsi con il latte fino ad ottenere un composto omogeneo.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Unire per ultime le gocce di cioccolato.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Trasferire il composto in uno stampo a cerniera foderato di cartaforno e infornare a 180° per circa 30/35 minuti.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Fare raffreddare la torta completamente prima di sformarla e poi decorarla a piacere con lo zucchro a velo.<br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-45pGBug-B6A/YYT_95CE3FI/AAAAAAAAF3g/0UKKr4W2Mm0bMif-0ZZlRUgvMs30Vy-gwCLcBGAsYHQ/s1000/torta%2Bcon%2Bfarina%2Bdi%2Bcastagne1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1000" height="305" src="https://1.bp.blogspot.com/-45pGBug-B6A/YYT_95CE3FI/AAAAAAAAF3g/0UKKr4W2Mm0bMif-0ZZlRUgvMs30Vy-gwCLcBGAsYHQ/w400-h305/torta%2Bcon%2Bfarina%2Bdi%2Bcastagne1.jpg" width="400" /></a></span></span></div><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Servire con un'abbondante cucchiaiata di panna montata.<br /></span></span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Y5EGwmkawlg/YYT_9M0rF5I/AAAAAAAAF3c/twcUyIq_BcEPtcpQayFHXi5DtPelITrcQCLcBGAsYHQ/s1000/torta%2Bcon%2Bfarina%2Bdi%2Bcastagne2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="1000" height="239" src="https://1.bp.blogspot.com/-Y5EGwmkawlg/YYT_9M0rF5I/AAAAAAAAF3c/twcUyIq_BcEPtcpQayFHXi5DtPelITrcQCLcBGAsYHQ/w400-h239/torta%2Bcon%2Bfarina%2Bdi%2Bcastagne2.jpg" width="400" /></a></div><br /><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com4tag:blogger.com,1999:blog-1432713172925196099.post-49223908782275141172021-10-29T18:35:00.002+02:002021-10-29T18:35:27.346+02:00Ciambella alla zucca <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-luF44I1W9SY/YXZkI2Wgw7I/AAAAAAAAF24/47-toPjlnjcHamn7ogG0G-AeXvTq5Ti8gCLcBGAsYHQ/s1000/ciambello%2Bcon%2Bzucca.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="1000" height="378" src="https://1.bp.blogspot.com/-luF44I1W9SY/YXZkI2Wgw7I/AAAAAAAAF24/47-toPjlnjcHamn7ogG0G-AeXvTq5Ti8gCLcBGAsYHQ/w640-h378/ciambello%2Bcon%2Bzucca.jpg" width="640" /></a></div><br /><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Dolcetto o scherzetto ???</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Questa volta per Halloween vi ho fatto un piccolo scherzetto 😉</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Con questa ciambella dall'aspetto di una dolce torta, mentre in realtà è una soffice ciambella salata!<br /></span></span></p><p><br /></p><p><br /></p><p><br /></p><p><b><span style="font-family: trebuchet;"><span style="font-size: large;">Ingredienti:</span></span></b></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di farina tipo 1</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di farina 0</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2 cucchiai di parmigiano grattugiato</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 cucchiaio di salvia tritata</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">10 g di sale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di latte</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">80 g di olio di semi di vinacciolo o olio di oliva</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2 uova</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di polpa di zucca ridotta in purea</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di speck a fiammifero </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di asiago o emmental</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 bustina di lievito per torte salate + 1 cucchiaino di zucchero<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">granella di mandorla<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Preparazione:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">In una ciotola sbattere leggermente le uova unendo a poco a poco l'olio e il latte.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Aggiungere gradualmente la farina setacciata con il lievito e lo zucchero.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Incorporare, infine, il parmigiano, il sale, la salvia tritata, la polpa di zucca, lo speck e il formaggio a cubetti.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Versare l'impasto ottenuto in una tortiera oleata ed infarinata cospargendo la superficie con la granella di mandorle.<br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-L07bQD0gkeo/YXZkVyZElJI/AAAAAAAAF3A/6o0__M13gDQXdKVEcr_BIj-IiqL8GkpPwCLcBGAsYHQ/s1000/ciambella%2Bcon%2Bzucca1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="1000" height="260" src="https://1.bp.blogspot.com/-L07bQD0gkeo/YXZkVyZElJI/AAAAAAAAF3A/6o0__M13gDQXdKVEcr_BIj-IiqL8GkpPwCLcBGAsYHQ/w400-h260/ciambella%2Bcon%2Bzucca1.jpg" width="400" /></a></span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span><p><span style="font-family: trebuchet;"><span style="font-size: large;">Infornare in forno caldo a 180/190° per 45 minuti circa.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Una volta cotta, prima di tagliarla, lasciarla intiepidire.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></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;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-e1NVfT4yuKY/YXZkfjFFhWI/AAAAAAAAF3I/SriGXGYWDPEf71hqne6YE1ApLGXwlpFywCLcBGAsYHQ/s1000/ciambella%2Bcon%2Bzuca2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="695" data-original-width="1000" height="278" src="https://1.bp.blogspot.com/-e1NVfT4yuKY/YXZkfjFFhWI/AAAAAAAAF3I/SriGXGYWDPEf71hqne6YE1ApLGXwlpFywCLcBGAsYHQ/w400-h278/ciambella%2Bcon%2Bzuca2.jpg" width="400" /></a></span></span></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><p><span style="font-size: large;"><b><span style="color: #b45f06;">Felice Halloween a tutti </span></b></span><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com3tag:blogger.com,1999:blog-1432713172925196099.post-24283157811539544472021-10-23T10:21:00.002+02:002021-10-23T10:44:46.765+02:00ACHAPPAM - അച്ചപ്പം<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CahcDehP9aE/YXO7tk6QWkI/AAAAAAAAF2U/4kMmlCe0l5Ih7Z_yVMzJ_oyvTmgDDb6fgCLcBGAsYHQ/s1000/achappam.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="1000" height="430" src="https://1.bp.blogspot.com/-CahcDehP9aE/YXO7tk6QWkI/AAAAAAAAF2U/4kMmlCe0l5Ih7Z_yVMzJ_oyvTmgDDb6fgCLcBGAsYHQ/w640-h430/achappam.jpg" width="640" /></a></div><p></p><p><br /></p><p><br /></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Questa ricetta è di provenienza indiana: è uno snack che si trova spesso nelle fornerie e viene preparato specialmente per occasioni importanti come matrimoni o nel periodo natalizio.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Mia figlia mi ha portato direttamente dal Kerala questo stampino che serve per creare questi fiori</span></span> 😍<br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ml61Q0A-qOc/YXPAdQZuZpI/AAAAAAAAF2w/hDe9Qnxw9bkO_Xd4u8MZ8DQIzEPo9uW0wCLcBGAsYHQ/s1000/achappam%2Bferretto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="1000" height="134" src="https://1.bp.blogspot.com/-ml61Q0A-qOc/YXPAdQZuZpI/AAAAAAAAF2w/hDe9Qnxw9bkO_Xd4u8MZ8DQIzEPo9uW0wCLcBGAsYHQ/s320/achappam%2Bferretto.jpg" width="320" /></a></div><br /><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">240 g di farina di riso</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">80-100 g di zucchero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">230 g di latte di cocco</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 cucchiaino di semi di sesamo nero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 uovo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">acqua q.b. (circa 120-140g)</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">olio per friggere<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Preparazione:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Cominciamo scaldando sul fuoco un pentolino con l'olio con dentro anche lo stampino in modo che si scaldi bene.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Preparare la pastella mescolando tutti gli ingredienti e regolandosi con l'acqua fino ad ottenere una pastella liscia ma non liquida.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Quando l'olio sarà a temperatura prendere lo stampo e intingerlo nella pastella.<br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-ZQXdYaYRF0E/YXO8D9nby_I/AAAAAAAAF2c/Cc61QKyRbak6To8gkNDVaejc7G_lwYm8gCLcBGAsYHQ/s1000/achappam1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="799" data-original-width="1000" height="320" src="https://1.bp.blogspot.com/-ZQXdYaYRF0E/YXO8D9nby_I/AAAAAAAAF2c/Cc61QKyRbak6To8gkNDVaejc7G_lwYm8gCLcBGAsYHQ/w400-h320/achappam1.jpg" width="400" /></a></span></span></div><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Metterlo nell'olio bollente, dopo qualche secondo il fiore si staccherà da solo.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Basteranno ancora pochi secondi di frittura, il tempo che il fiore prenda un bel colore dorato.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-5P2O8D8E5FA/YXO8EQXN-oI/AAAAAAAAF2k/cGR5ftDJXN0Mj1AZ3YzHWqaQE_wDQK7QgCLcBGAsYHQ/s1000/achappam2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="790" data-original-width="1000" height="316" src="https://1.bp.blogspot.com/-5P2O8D8E5FA/YXO8EQXN-oI/AAAAAAAAF2k/cGR5ftDJXN0Mj1AZ3YzHWqaQE_wDQK7QgCLcBGAsYHQ/w400-h316/achappam2.jpg" width="400" /> </a></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><span style="font-size: large;">Continuare così fino alla fine della pastella. <br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"> <br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-azku381l0kw/YXO8EBUurPI/AAAAAAAAF2g/RvIe0OsBiIUlny8Wo29Lyyz6h92jijoXQCLcBGAsYHQ/s1000/achappam3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="578" data-original-width="1000" height="231" src="https://1.bp.blogspot.com/-azku381l0kw/YXO8EBUurPI/AAAAAAAAF2g/RvIe0OsBiIUlny8Wo29Lyyz6h92jijoXQCLcBGAsYHQ/w400-h231/achappam3.jpg" width="400" /></a></span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span><p><span style="font-family: trebuchet;"><span style="font-size: large;">Sono carini anche al rovescio !!!</span></span><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com4tag:blogger.com,1999:blog-1432713172925196099.post-18240778551303909502021-10-05T13:40:00.000+02:002021-10-05T13:40:59.340+02:00Torta di carote vegana<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dVaNlO3DrFI/YL3dNZjwn7I/AAAAAAAAFwU/LJkqxf1CsrcsGtLs8JW3wID55HiY3_jpgCLcBGAsYHQ/s1000/torta%2Bdi%2Bcarote%2Bvegana.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="524" data-original-width="1000" height="336" src="https://1.bp.blogspot.com/-dVaNlO3DrFI/YL3dNZjwn7I/AAAAAAAAFwU/LJkqxf1CsrcsGtLs8JW3wID55HiY3_jpgCLcBGAsYHQ/w640-h336/torta%2Bdi%2Bcarote%2Bvegana.jpg" width="640" /></a></div><p><span style="font-size: large;">Questa torta è stata la protagonista di una piacevole merenda con amici trascorsa in mezzo al verde 😍</span></p><p><span style="font-size: large;">Apprezzata molto da tutti!!!<br /> </span></p><p><span style="font-size: large;"><b> Ingredienti:</b></span></p><p><span style="font-size: large;">150 g di farina di riso</span></p><p><span style="font-size: large;">1 bustina di lievito per dolci</span></p><p><span style="font-size: large;">mezzo cucchiaino di sale</span></p><p><span style="font-size: large;">1 cucchiaino di cannella</span></p><p><span style="font-size: large;">100 g di fiocchi di avena</span></p><p><span style="font-size: large;">180 g di zucchero grezzo di canna</span></p><p><span style="font-size: large;">260 g di yogurt di soia </span></p><p><span style="font-size: large;">250 g di carote pulite</span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"><b>- per la crema -</b></span></p><p><span style="font-size: large;">60 g di latte vegetale</span></p><p><span style="font-size: large;">3 cucchiai di sciroppo d'acero</span></p><p><span style="font-size: large;">il succo di mezzo limone</span></p><p><span style="font-size: large;">150 g di anacardi</span></p><p><span style="font-size: large;">1 pizzico di sale<br /></span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;">Per decorare nocciole tritate <br /></span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"><b> Preparazione:</b></span></p><p><span style="font-size: large;"> Mettere in ammollo, in acqua, gli anacardi almeno 2 ore prima.</span></p><p><span style="font-size: large;">Tagliare a tocchetti le carote e versarle in un frullatore.</span></p><p><span style="font-size: large;">Aggiungere lo yogurt, i fiocchi d'avena, lo zucchero, la cannella e il sale.</span></p><p><span style="font-size: large;">Azionare il frullatore fino a quando si formerà una purea piuttosto omogenea.</span></p><p><span style="font-size: large;">Trasferire il tutto in una ciotola e unire,quindi, la farina di riso e il lievito.</span></p><p><span style="font-size: large;">Amalgamare bene il composto e trasferirlo all'interno di una tortiera foderata di cartaforno.</span></p><p><span style="font-size: large;">Cuocere a 180° per circa 40-45 minuti.</span></p><p><span style="font-size: large;">Mentre la torta cuoce preparare la crema.</span></p><p><span style="font-size: large;">Scolare e risciacquare gli anacardi, trasferire tutti gli ingredienti per la crema nel frullatore e azionare fino ad ottenere una crema morbida e vellutata.</span></p><p><span style="font-size: large;">Una volta cotta la torta, lasciarla raffreddare. Spalmare poi la crema su tutta la superficie e decorare, infine, con le nocciole tritate. <br /></span></p><p><span style="font-size: large;"> </span></p><p> </p><p> </p><p>Ricetta presa da libro "Cucina Botanica" <br /></p><p></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com3tag:blogger.com,1999:blog-1432713172925196099.post-89459965464103082452021-09-22T16:44:00.004+02:002021-09-25T20:26:53.950+02:00Semifreddo al caffè<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-j0iOAEXvFb0/YTjkooxLoKI/AAAAAAAAF1w/_Ye_v_3jF4sT7gkhiNP_HZSu9v_8rGexgCLcBGAsYHQ/s1000/semifreddo%2Bal%2Bcaff%25C3%25A81.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="1000" height="380" src="https://1.bp.blogspot.com/-j0iOAEXvFb0/YTjkooxLoKI/AAAAAAAAF1w/_Ye_v_3jF4sT7gkhiNP_HZSu9v_8rGexgCLcBGAsYHQ/w640-h380/semifreddo%2Bal%2Bcaff%25C3%25A81.jpg" width="640" /></a></div><p><br /><span style="font-family: trebuchet;"><span style="font-size: large;">Quest'estate ho rispolverato i semifreddi ...</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">... anche perchè ho scoperto che piacciono molto a mio genero 😉</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ne ho un altro in serbo e vi darò la ricetta presto!</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Anche se il gran caldo ormai sta per andare via lo si mangia sempre volentieri!!! <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">250 g di mascarpone</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">500 ml panna vegetale zuccherata</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">40 g di zucchero<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2 tazzine di caffè ristretto</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2 cucchiaini di caffè solubile</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 bicchierino di liquore al caffè</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">10-12 biscotti savoiardi</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di cioccolato fondente tritato al coltello<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">granella di nocciole e chicchi di caffè di cioccolato per decorare <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Preparazione:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">In una ciotolina mettere il caffè solubile e versarci le due tazzine di caffè ristretto caldo in modo da scioglierlo. Aggiungere il liquore al caffè e far raffreddare bene il tutto.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">In una ciotola più grande montare 400 ml di panna, aggiungere il mascarpone, lo zucchero e alla fine il preparato di caffè.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Rivestire uno stampo da plum-cake con pellicola o cartaforno e iniziare a fare gli strati.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Versare sul fondo un terzo della crema, al centro mettere un terzo del cioccolato tritato.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Continuare così fino alla fine degli ingredienti.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> <br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-4NLWjpqM2DY/YUbi4L7dIUI/AAAAAAAAF2A/YzSXsGnGGns8keOysvVQFDKHay4E1-pQwCLcBGAsYHQ/s1000/semifreddo%2Bal%2Bcaff%25C3%25A83.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="225" src="https://1.bp.blogspot.com/-4NLWjpqM2DY/YUbi4L7dIUI/AAAAAAAAF2A/YzSXsGnGGns8keOysvVQFDKHay4E1-pQwCLcBGAsYHQ/w400-h225/semifreddo%2Bal%2Bcaff%25C3%25A83.jpg" width="400" /></a></span></span></div><p><span style="font-family: trebuchet;"><span style="font-size: large;">Alla fine chiudere la torta con i savoiardi imbevuti leggermente nel caffè.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-jPxhXPVteSI/YUbjBmTAsgI/AAAAAAAAF2E/5OxVs-T5hiMubvPyTImP9-yHViw9sqUCQCLcBGAsYHQ/s1000/semifreddo%2Bal%2Bcaff%25C3%25A84.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="535" data-original-width="1000" height="214" src="https://1.bp.blogspot.com/-jPxhXPVteSI/YUbjBmTAsgI/AAAAAAAAF2E/5OxVs-T5hiMubvPyTImP9-yHViw9sqUCQCLcBGAsYHQ/w400-h214/semifreddo%2Bal%2Bcaff%25C3%25A84.jpg" width="400" /></a></span></span></div><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Sigillare la torta con la pellicola e mettere in freezer 4-6 ore o meglio fino all'indomani.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Quando sformiamo la torta, decorarla a piacere con la panna tenuta da parte, con la granella di mandorle e i chicchi di caffè di cioccolato.</span></span><br /></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ihrql20Mvgs/YTjkyAScfQI/AAAAAAAAF10/DeWK1-c3SZs89e82cbpGqbz67AArLgS0QCLcBGAsYHQ/s1000/semifreddo%2Bal%2Bcaff%25C3%25A82.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="815" height="400" src="https://1.bp.blogspot.com/-ihrql20Mvgs/YTjkyAScfQI/AAAAAAAAF10/DeWK1-c3SZs89e82cbpGqbz67AArLgS0QCLcBGAsYHQ/w326-h400/semifreddo%2Bal%2Bcaff%25C3%25A82.jpg" width="326" /></a></div><br /> <p></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com2tag:blogger.com,1999:blog-1432713172925196099.post-42183884248836556792021-08-16T16:50:00.000+02:002021-08-16T16:50:04.811+02:00Mousse al Limone<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7ZtxktbOCAw/YRVHTcAfYxI/AAAAAAAAF1M/a_g2DKOQkPQDytwv4Yrls8zjU0Jt3qw7ACLcBGAsYHQ/s1000/torta%2Bfredda%2Bal%2Blimone%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="725" data-original-width="1000" height="464" src="https://1.bp.blogspot.com/-7ZtxktbOCAw/YRVHTcAfYxI/AAAAAAAAF1M/a_g2DKOQkPQDytwv4Yrls8zjU0Jt3qw7ACLcBGAsYHQ/w640-h464/torta%2Bfredda%2Bal%2Blimone%2B1.jpg" width="640" /></a></div><br /><span style="font-family: trebuchet;"><span style="font-size: large;">Sembra una Cheese-cake... ma il formaggio non c'è 😁 <br /></span></span><p><span style="font-family: trebuchet;"><span style="font-size: large;">Una fresca mousse al limone, ottima in queste giornate calde! </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">- per la base - <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">250 g di biscotti digestive</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di burro </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">- per la crema -</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">500 ml di latte</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">la buccia di 1 limone</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">4 tuorli</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di zucchero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">35 g di amido di mais</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 fialetta aroma limone</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">colorante giallo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">10 g di gelatina in fogli</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">250 g di panna vegetale zuccherata<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b> Preparazione:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Frullare i biscotti e unire il burro sciolto.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Trasferire il composto in una teglia (22 cm) foderata con cartaforno e compattare bene.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Tenere la base in frigorifero mentre prepariamo la crema.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Versare il latte in un pentolino, unire la buccia di limone e scaldarlo senza portarlo ad ebollizione.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">In una terrina lavorare i tuorli con lo zucchero, unire il colorante, la fialetta di aroma e l'amido di mais.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Dopo aver tolto la buccia di limone </span></span><span style="font-family: trebuchet;"><span style="font-size: large;"><span style="font-family: trebuchet;"><span style="font-size: large;">aggiungere il latte scaldato,</span></span> mettere il tutto sul fuoco e portare lentamente ad ebollizione sempre mescolando.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Una volta cotta la crema lasciarla raffreddare completamente.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ammollare la gelatina in fogli per 5 minuti in acqua fredda.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Scaldare 50 g di panna, togliere la gelatina dall'acqua, strizzarla e farla sciogliere nella panna calda.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Montare la restante panna, amalgamarla alla crema raffreddata e per ultimo unire la gelatina sciolta. <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Versare il tutto sopra la base preparata e lasciare riposare la torta in frigorifero.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">L'ideale sarebbe prepararla e mangiarla il giorno dopo.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Prima di servire, decorarla con more e lamponi freschi o frutta a piacere. <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lDXNkiTNb7k/YRVHfjsYYuI/AAAAAAAAF1Q/mI_YMYz1v6gK8Di6Rv43y0elmxIUHR1ZgCLcBGAsYHQ/s1000/torta%2Bfredda%2Bal%2Blimone%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="721" data-original-width="1000" height="289" src="https://1.bp.blogspot.com/-lDXNkiTNb7k/YRVHfjsYYuI/AAAAAAAAF1Q/mI_YMYz1v6gK8Di6Rv43y0elmxIUHR1ZgCLcBGAsYHQ/w400-h289/torta%2Bfredda%2Bal%2Blimone%2B2.jpg" width="400" /></a></div><p><br /><span style="font-family: trebuchet;"><span style="font-size: large;"> Potete anche aromatizzarla all'arancia usando la fialetta e la buccia di arancia.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-FhYTunrCCCY/YRp5IIiaLcI/AAAAAAAAF1c/RHHLKNfbkvcHU_nlYnUJmLshjCUBE76AgCLcBGAsYHQ/s1000/Mousse%2Ball%2527arancia%2Btorta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="1000" height="241" src="https://1.bp.blogspot.com/-FhYTunrCCCY/YRp5IIiaLcI/AAAAAAAAF1c/RHHLKNfbkvcHU_nlYnUJmLshjCUBE76AgCLcBGAsYHQ/w400-h241/Mousse%2Ball%2527arancia%2Btorta.jpg" width="400" /></a></span></div><span style="font-size: large;"><br /> </span><br /><p></p><p></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com6tag:blogger.com,1999:blog-1432713172925196099.post-57878331481986711732021-07-11T21:49:00.003+02:002021-07-12T11:32:33.665+02:00Foresta nera<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Kerv86nmvjg/YOrHcITODEI/AAAAAAAAFzM/zgA3HRUrwhwG0rBF6DhCDZ_zb7VsEfA-gCLcBGAsYHQ/s1000/foresta%2Bnera.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="1000" height="590" src="https://1.bp.blogspot.com/-Kerv86nmvjg/YOrHcITODEI/AAAAAAAAFzM/zgA3HRUrwhwG0rBF6DhCDZ_zb7VsEfA-gCLcBGAsYHQ/w640-h590/foresta%2Bnera.jpg" width="640" /></a></div><p><span style="font-size: large;">Era da tantissimo tempo che volevo provare questa torta, con l'avvicinarsi del mio compleanno mi sono detta: perchè no?!!! 😄</span></p><p><span style="font-size: large;">Sono molto contenta, la torta è piaciuta tanto a tutti e anche a me 😋<br /></span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"><b> Ingredienti:</b></span></p><p><span style="font-size: large;">- per il pan di spagna al cacao-</span></p><p><span style="font-size: large;">5 uova</span></p><p><span style="font-size: large;">170 g di zucchero</span></p><p><span style="font-size: large;">120 g di farina 0</span></p><p><span style="font-size: large;">70 g di amido di mais</span></p><p><span style="font-size: large;">1 cucchiaino di lievito in polvere</span></p><p><span style="font-size: large;">3 cucchiai di cacao amaro</span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"><b>- per la farcia e la decorazione-</b></span></p><p><span style="font-size: large;">500 ml panna vegetale</span></p><p><span style="font-size: large;">250 g di mascarpone (per me senza lattosio)</span></p><p><span style="font-size: large;">1 cucchiaio di miele</span></p><p><span style="font-size: large;">2 barattoli di amarene sciroppate </span></p><p><span style="font-size: large;">100 g di cioccolato fondente<br /></span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"><b>Preparazione: </b><br /></span></p><p><span style="font-size: large;">Per preparare il pan di spagna ho usato il Bimby, altrimenti vedete <a href="http://pasticciaconme.blogspot.com/2007/11/pan-di-spagna-ricetta-base.html" target="_blank">qui </a>.</span></p><p><span style="font-size: large;">Posizionare nel boccale la farfalla. Mettere nel boccale le uova e lo zucchero, <b>3 minuti a 50° velocità 4,</b> poi ancora<b> 3 minuti velocità 3.</b></span></p><p><span style="font-size: large;">Aggiungere la farina, l'amido di mais, il lievito e il cacao, mescolare <b>10 secondi velocità 3.</b></span></p><p><span style="font-size: large;">Togliere la farfalla.</span></p><p><span style="font-size: large;">Versare l'impasto in una tortiera apribile (diametro 24), leggermente infarinata o foderata con carta forno.</span></p><p><span style="font-size: large;">Cuocere in forno caldo a 180° per 30-35 minuti.</span></p><p><span style="font-size: large;">Sformare il pan di spagna, trasferirlo su una gratella e lasciarlo raffreddare completamente.</span></p><p><span style="font-size: large;">Il pan di spagna lo possiamo preparare anche il giorno prima, sarà più facile poi tagliarlo....</span></p><p><span style="font-size: large;">Per preparare la crema al mascarpone prendere una terrina capiente, versarvi il mascarpone e il miele e con una frusta elettrica amalgamare bene.</span></p><p><span style="font-size: large;">In un'altra terrina montare la panna montata e poi unirla poco alla volta al mascarpone.</span></p><p><span style="font-size: large;">Dividere il pan di spagna in tre dischi, posizionare il primo sul piatto di portata.<br /></span></p><p><span style="font-size: large;">Scolare le amarene dal loro succo e tenerne da parte un bicchiere.</span></p><p><span style="font-size: large;">Diluire il succo di amarena con un po' di acqua e con questo sciroppo inzuppare il disco di pan di spagna.</span></p><p><span style="font-size: large;">Distribuire uno strato di crema, posizionare le amarene e poi sopra le amarene un'altro strato di crema.<br /></span></p><p><span style="font-size: large;"> <br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-8GTRHPvLpFw/YOrIk7SFgTI/AAAAAAAAF0I/DeHfKoeGmPYjgZxM3BmiqQQrMuZEtX2lwCLcBGAsYHQ/s1000/foresta%2Bnera%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="1000" height="278" src="https://1.bp.blogspot.com/-8GTRHPvLpFw/YOrIk7SFgTI/AAAAAAAAF0I/DeHfKoeGmPYjgZxM3BmiqQQrMuZEtX2lwCLcBGAsYHQ/w400-h278/foresta%2Bnera%2B1.jpg" width="400" /></a></span></div><span style="font-size: large;"><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-jf5EYmHoAP8/YOrIqnXeJAI/AAAAAAAAF0M/vmCZqceWC4gyZ5fbw0-SPukvPBmLJyv3QCLcBGAsYHQ/s1000/foresta%2Bnera%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1000" height="289" src="https://1.bp.blogspot.com/-jf5EYmHoAP8/YOrIqnXeJAI/AAAAAAAAF0M/vmCZqceWC4gyZ5fbw0-SPukvPBmLJyv3QCLcBGAsYHQ/w400-h289/foresta%2Bnera%2B2.jpg" width="400" /></a></span></div><p></p><span style="font-size: large;"><br /></span><p><span style="font-size: large;"> Posizionare il secondo disco di pan di spagna, inzupparlo con lo sciroppo, distribuire uno strato di crema e sopra la crema il cioccolato grattugiato.</span></p><p><span style="font-size: large;">Inzuppare l'ultimo disco di pan di spagna e chiudere la torta.<br /></span></p><p><span style="font-size: large;"> <br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-IQT7J3kND78/YOrIu0BEbFI/AAAAAAAAF0Q/eOron8PBki8YxAfs63fctGQUFPbcCC5qwCLcBGAsYHQ/s1000/foresta%2Bnera%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="733" data-original-width="1000" height="293" src="https://1.bp.blogspot.com/-IQT7J3kND78/YOrIu0BEbFI/AAAAAAAAF0Q/eOron8PBki8YxAfs63fctGQUFPbcCC5qwCLcBGAsYHQ/w400-h293/foresta%2Bnera%2B3.jpg" width="400" /></a></span></div><span style="font-size: large;"><br /></span><p><span style="font-size: large;"> Ora ricoprire l'intera torta con la crema e decorarla con il cioccolato grattugiato .<br /></span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-5iLYy2F4gQ8/YOrI0HcrGnI/AAAAAAAAF0U/lwvh2irwWvcvOQvk_3agRC0QblyeKG-3ACLcBGAsYHQ/s1000/foresta%2Bnera%2B4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="790" data-original-width="1000" height="315" src="https://1.bp.blogspot.com/-5iLYy2F4gQ8/YOrI0HcrGnI/AAAAAAAAF0U/lwvh2irwWvcvOQvk_3agRC0QblyeKG-3ACLcBGAsYHQ/w400-h315/foresta%2Bnera%2B4.jpg" width="400" /></a></span></div><span style="font-size: large;"><br /></span><p><span style="font-size: large;"> Mettere la crema rimasta in un sac a poche, formare dei ciuffetti tutto intorno e su ogni ciuffetto mettere un'amarena.<br /></span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-RaoPU-CbnDE/YOrI5OOGNSI/AAAAAAAAF0c/5mEzh4pMdass9tM9SjQ0zDtFDXXKj4YWwCLcBGAsYHQ/s1000/foresta%2Bnera%2B5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="1000" height="285" src="https://1.bp.blogspot.com/-RaoPU-CbnDE/YOrI5OOGNSI/AAAAAAAAF0c/5mEzh4pMdass9tM9SjQ0zDtFDXXKj4YWwCLcBGAsYHQ/w400-h285/foresta%2Bnera%2B5.jpg" width="400" /></a></span></div><span style="font-size: large;"><br /></span><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"> Tenere in frigorifero fino al momento di servire.<br /></span></p><p><span style="font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-BEGFHaMihGo/YOrI_lsTwbI/AAAAAAAAF0o/i-LKKOxxy-AaPPMsarY9RXqO-YDRd2ufACLcBGAsYHQ/s1000/foresta%2Bnera%2B0.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="1000" height="245" src="https://1.bp.blogspot.com/-BEGFHaMihGo/YOrI_lsTwbI/AAAAAAAAF0o/i-LKKOxxy-AaPPMsarY9RXqO-YDRd2ufACLcBGAsYHQ/w400-h245/foresta%2Bnera%2B0.jpg" width="400" /></a></span></div><span style="font-size: large;"><br /></span><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-JQ8pM0wUtr0/YOrJD5PzWAI/AAAAAAAAF0s/SWiYVvCXH_oGH2KMmpxV_8fgVuhMulTgACLcBGAsYHQ/s1000/foresta%2Bnera%2Bfetta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="1000" height="236" src="https://1.bp.blogspot.com/-JQ8pM0wUtr0/YOrJD5PzWAI/AAAAAAAAF0s/SWiYVvCXH_oGH2KMmpxV_8fgVuhMulTgACLcBGAsYHQ/w400-h236/foresta%2Bnera%2Bfetta.jpg" width="400" /></a></span></div><span style="font-size: large;"><br /></span><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"> </span></p><p> </p><p> </p><p> </p><p> </p><p> </p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com5tag:blogger.com,1999:blog-1432713172925196099.post-10316738032600440382021-06-13T08:12:00.000+02:002021-06-13T08:12:25.753+02:00Crostata vegana con pistacchio e lamponi<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jLcOeQiIx_g/YL3c1KMuX1I/AAAAAAAAFwE/FUDMmp2PrbE1XYUwl-pd4Yc-oXoXnaEogCLcBGAsYHQ/s1000/Crostata%2Bvegana%2Bai%2Blamponi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="748" data-original-width="1000" height="478" src="https://1.bp.blogspot.com/-jLcOeQiIx_g/YL3c1KMuX1I/AAAAAAAAFwE/FUDMmp2PrbE1XYUwl-pd4Yc-oXoXnaEogCLcBGAsYHQ/w640-h478/Crostata%2Bvegana%2Bai%2Blamponi.jpg" width="640" /></a></div><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p>Ecco un'altra torta presa dalle ricette vegane di Carlotta Perego 😊</p><p>Ho fatto solo una modifica sostituendo il cioccolato con la crema di pistacchio.....</p><p>E' piaciuta molto, la crema fatta con gli anacardi è veramente deliziosa 😋<br /></p><p>Se volete vedere l'originale la trovate <a href="https://www.youtube.com/watch?v=2MjOx9sUW3k" target="_blank">qui </a><br /></p><p> </p><p><b>Ingredienti:</b></p><p>200 g di farina 0</p><p>60 g di zucchero a velo</p><p>5 g di lievito per dolci</p><p>1 presa di sale</p><p>60 g di latte di soia<br /></p><p>50 g di olio di semi di girasole</p><p> </p><p><b>per la crema :</b></p><p>125 g di anacardi ammollati in acqua</p><p>100 g di yogurt di soia</p><p>50 g di sciroppo d'acero</p><p>estratto di vaniglia</p><p>un pizzico di sale </p><p><br /></p><p><b>per assemblare la torta :</b> <br /></p><p>crema di pistacchio</p><p>lamponi</p><p>granella di pistacchio <br /></p><p> </p><p> </p><p><b> Preparazione:</b></p><p> </p><p>Per preparare la base mescolare tutti gli ingredienti secchi e poi aggiungere il latte di soia e l'olio.</p><p>Lavorare l'impasto fino a quando si sarà formato un bel panetto morbido.</p><p>Stenderlo in una teglia dal diametro di 20-22 cm e con gli avanzi ricavare il bordo.</p><p>Infornare a 180° per 20-25 minuti.</p><p>Mentre la torta cuoce preparare la crema.</p><p>Frullare molto bene tutti gli ingredienti per la crema fino ad ottenere un impasto liscio.</p><p>Tenerla in frigorifero fino al momento di assemblare la torta.</p><p>Una volta cotta la base, lasciarla raffreddare e poi spalmare sulla superficie la crema di pistacchio.</p><p>Sopra la crema di pistacchio stendere la crema di anacardi preparata in precedenza.</p><p>Ora decorare la torta con i lamponi e la granella di pistacchio.<br /></p><p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dMoL56G6VYU/YL3c1eZBY0I/AAAAAAAAFwI/iAmbkgH19KA6yr99m_OoS-0bNEkj7BkmgCLcBGAsYHQ/s1000/crostata%2Bvegana%2Bai%2Blamponi1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="1000" height="236" src="https://1.bp.blogspot.com/-dMoL56G6VYU/YL3c1eZBY0I/AAAAAAAAFwI/iAmbkgH19KA6yr99m_OoS-0bNEkj7BkmgCLcBGAsYHQ/w400-h236/crostata%2Bvegana%2Bai%2Blamponi1.jpg" width="400" /></a></div><p></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com3tag:blogger.com,1999:blog-1432713172925196099.post-25610558460943347452021-04-22T20:13:00.005+02:002021-04-22T20:13:55.971+02:00Fiori di frolla alle mandorle<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ftiehMpIC24/YH0ofKpQagI/AAAAAAAAFvs/DMzSjTZe_90jn-_xLgJi9ONQ5MbZBVCgACLcBGAsYHQ/s1000/fiori%2Bdi%2Bfrolla%2Balle%2Bmandorle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1000" height="492" src="https://1.bp.blogspot.com/-ftiehMpIC24/YH0ofKpQagI/AAAAAAAAFvs/DMzSjTZe_90jn-_xLgJi9ONQ5MbZBVCgACLcBGAsYHQ/w640-h492/fiori%2Bdi%2Bfrolla%2Balle%2Bmandorle.jpg" width="640" /></a></div><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Anche nella mia cucina è primavera...sbocciano fiori 😉<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di farina 0</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">100 g di farina di mandorle</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">80 g di zucchero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 uovo intero + 1 tuorlo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">110 g di burro morbido o margarina vegetale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 cucchiaino di lievito per dolci</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">buccia grattugiata di mezzo limone <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">coloranti rosso e giallo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Preparazione:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Impastare tutti gli ingredienti (escluso i coloranti) fino ad ottenere un panetto liscio.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Vedi ricetta base per la frolla<a href="http://pasticciaconme.blogspot.com/2007/11/pasta-frolla-ricetta-base.html" target="_blank"> qui </a>.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">In un terzo dell'impasto incorporare il colorante giallo, nel resto il colorante rosso.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Comporre il fiore iniziando con una pallina di impasto giallo e tutto intorno palline di colore rosso (6).</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Con uno stuzzicadenti bucherellare il centro del fiore e incidere al centro le palline rosse, dando così la forma ai petali.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KEQkBslQWWI/YH0oocNYJ3I/AAAAAAAAFvw/WCkj7V_K1XYwMqi7cVmREwmvn78JY5HGACLcBGAsYHQ/s1000/fiori%2Bdi%2Bfrolla%2Balle%2Bmandorle1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="1000" height="245" src="https://1.bp.blogspot.com/-KEQkBslQWWI/YH0oocNYJ3I/AAAAAAAAFvw/WCkj7V_K1XYwMqi7cVmREwmvn78JY5HGACLcBGAsYHQ/w400-h245/fiori%2Bdi%2Bfrolla%2Balle%2Bmandorle1.jpg" width="400" /></a></div><span style="font-family: trebuchet;"><span style="font-size: large;"> <br /></span></span><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Infornare a 190° per 15 minuti circa.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><p><br /></p><p><br /></p><br /><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com6tag:blogger.com,1999:blog-1432713172925196099.post-14439787196877703962021-04-01T20:14:00.002+02:002021-04-03T20:01:50.613+02:00Colombine di pan brioche alla curcuma<p> <br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0JZRw8VPgdk/YGYLFw_zhvI/AAAAAAAAFvQ/TWcZFPcRZHU7BWhrmZu3Gt4VMSFCs43sgCLcBGAsYHQ/s1000/colombine%2Bpane%2Bcurcuma0.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://1.bp.blogspot.com/-0JZRw8VPgdk/YGYLFw_zhvI/AAAAAAAAFvQ/TWcZFPcRZHU7BWhrmZu3Gt4VMSFCs43sgCLcBGAsYHQ/w640-h360/colombine%2Bpane%2Bcurcuma0.jpg" width="640" /></a></div><br /><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> Buona Pasqua a tutti con queste profumate colombine alla curcuma!</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> Rallegreranno la vostra tavola di Pasqua 💖</span></span><br /></p><p><b> </b></p><p><br /></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">550 g di farina tipo 0</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">250 g di latte</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">25 g di lievito di birra</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2 cucchiaini di miele</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 uovo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">60 g di olio evo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">10 g di sale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 tuorlo + 1 cucchiaio di latte per spennellare</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">2 cucchiaini rasi di curcuma</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> sesamo</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b> </b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b>Preparazione impasto con il Bimby:</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><b> </b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Versare nel boccale il latte, il lievito e il miele.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Scaldare <b>3 minuti a 37° velocità 2</b>.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Aggiuungere tutti gli altri ingredienti e impastare <b>3 minuti tasto spiga.</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">E' possibile impastare anche a mano mettendo la farina a fontana, aggiungendo tutti gli ingredienti al centro e impastando bene per 10 minuti fino ad ottenere un panetto liscio ed elastico.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Lasciare lievitare nel boccale per almeno 1 ora. Dividere ora l'impasto in pezzi da 100 g. Da ogni pezzo togliere una pallina (15g circa) che useremo per la testa.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Formare un salamino come si fa per gli gnocchi, annodarlo lasciando una coda. Dalla parte opposta alla coda posizionare la pallina tenuta da parte e formare così la testa della colombina.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Pizzicare per formare il becco, mettere due granelli di pepe per gli occhi e tagliuzzare la coda.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-DqG_5qsg70A/YGXjy44Ar7I/AAAAAAAAFvI/EQ2CqDYFUjYUf56HbmpJSEU9rdZHjCdQgCLcBGAsYHQ/s1000/colombine%2Bpane%2Bcurcuma1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="833" height="400" src="https://1.bp.blogspot.com/-DqG_5qsg70A/YGXjy44Ar7I/AAAAAAAAFvI/EQ2CqDYFUjYUf56HbmpJSEU9rdZHjCdQgCLcBGAsYHQ/w334-h400/colombine%2Bpane%2Bcurcuma1.jpg" width="334" /></a></span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span><p><span style="font-family: trebuchet;"><span style="font-size: large;">Lasciare lievitare ancora per un ora nel forno con la luce accesa.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Prima di accendere il forno spennellarle con il tuorlo d'uovo ed il latte e, se volete, spolverarne qualcuna con il sesamo.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Accendere il forno a 190° e cuocere per 25-30 minuti.</span></span><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com6tag:blogger.com,1999:blog-1432713172925196099.post-82228615029689725062021-03-24T13:08:00.000+01:002021-03-24T13:08:30.814+01:00Torta di mele vegana<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3JMFwQQXup0/YFsIBrW6HWI/AAAAAAAAFuY/gKs4N0Ebd-g08S9oiLfhpc6azfSGhAEZACLcBGAsYHQ/s1000/Torta%2Bdi%2Bmele%2Bvegana.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="480" src="https://1.bp.blogspot.com/-3JMFwQQXup0/YFsIBrW6HWI/AAAAAAAAFuY/gKs4N0Ebd-g08S9oiLfhpc6azfSGhAEZACLcBGAsYHQ/w640-h480/Torta%2Bdi%2Bmele%2Bvegana.jpg" width="640" /></a></div><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ho preso questa ricetta dal libro "Cucina Botanica"di Carlotta Perego.</span></span></p><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ho apportato qualche piccola modifica, come suggerito da lei, aggiungendo marmellata e uvetta sultanina.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Una torta deliziosa e ogni giorno più buona 😋<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> <br /></span></span></p><p><b><span style="font-family: trebuchet;"><span style="font-size: large;">Ingredienti:</span></span></b></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">-<b> per la frolla -</b></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di farina di farro</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">200 g di farina integrale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">75 g di acqua</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">75 g di sciroppo d'acero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">75 g di olio di semi</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 cucchiaino raso di sale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">8 g di lievito per dolci</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><b><span style="font-family: trebuchet;"><span style="font-size: large;">- per il ripieno -</span></span></b></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">4 grosse mele</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 cucchiaino di cannella in polvere</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">1 pizzico di sale</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">3 cucchiai di sciroppo d'acero</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">uvetta sultanina e marmellata a piacere</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><p><b><span style="font-family: trebuchet;"><span style="font-size: large;">Preparazione:</span></span></b></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Sbucciare le mele, togliere la parte centrale e poi tagliarle a fettine sottili.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Farle saltare in padella a fuoco medio per 10 minuti con lo sciroppo d'acero, la cannella e il sale.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Quando saranno diventate morbile spegnere e tenere da parte.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ora preparare la frolla, mettere tutti gli ingredienti (per la frolla) in un robot da cucina, azionare fino a quando si formerà una palla.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Dividere l'impasto in due e con un mattarello stendere una parte su un foglio di cartaforno e trasferire in una teglia.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Sul fondo stendere qualche cucchiaio di marmellata.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Aggiungere alle mele preparate due cucchiai di uvetta sultanina e sistemarle sulla marmellata.<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-fiB7lt-03Uw/YFsNh0rIc_I/AAAAAAAAFus/qmzvPJEzwH4atxI1vazKVGE50jhpdT8vgCLcBGAsYHQ/s1000/Torta%2Bdi%2Bmele%2Bvegana1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="1000" height="315" src="https://1.bp.blogspot.com/-fiB7lt-03Uw/YFsNh0rIc_I/AAAAAAAAFus/qmzvPJEzwH4atxI1vazKVGE50jhpdT8vgCLcBGAsYHQ/w400-h315/Torta%2Bdi%2Bmele%2Bvegana1.jpg" width="400" /></a></span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span><p></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Stendere con il mattarello l'altro pezzo di impasto e, per chiudere la torta, posarlo sulle mele. <br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Ho voluto provare a fare questo intreccio ...</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">... non è venuto benissimo ma il risultato finale mi è piaciuto!</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-ZGDwle2w5fs/YFsNI3X4ElI/AAAAAAAAFug/Eio-yJOH3CoIdfw4NveQoYD7DM2UvsQfwCLcBGAsYHQ/s1000/Torta%2Bdi%2Bmele%2Bvegana2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="1000" height="361" src="https://1.bp.blogspot.com/-ZGDwle2w5fs/YFsNI3X4ElI/AAAAAAAAFug/Eio-yJOH3CoIdfw4NveQoYD7DM2UvsQfwCLcBGAsYHQ/w400-h361/Torta%2Bdi%2Bmele%2Bvegana2.jpg" width="400" /></a></span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-I3GOq5D9ySI/YFsNWrpiNPI/AAAAAAAAFuk/RR8XtbCa2Kg7gRDw4KMbrcOFogZt8nsiQCLcBGAsYHQ/s1000/Torta%2Bdi%2Bmele%2Bvegana3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://1.bp.blogspot.com/-I3GOq5D9ySI/YFsNWrpiNPI/AAAAAAAAFuk/RR8XtbCa2Kg7gRDw4KMbrcOFogZt8nsiQCLcBGAsYHQ/w400-h300/Torta%2Bdi%2Bmele%2Bvegana3.jpg" width="400" /></a></span></span></div><span style="font-family: trebuchet;"><span style="font-size: large;"><br /></span></span><p><span style="font-family: trebuchet;"><span style="font-size: large;">Infornare e cuocere a 190° per circa 40 minuti.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-size: large;">Una volta tolta dal forno, spennellare con un po' di marmellata .</span></span></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C2DjhqIthu8/YFsVjmoypPI/AAAAAAAAFu4/pK1OcYVftggwVJN2MtpqqSuHsDX_AM_GgCLcBGAsYHQ/s1000/Torta%2Bdi%2Bmele%2Bvegana0.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://1.bp.blogspot.com/-C2DjhqIthu8/YFsVjmoypPI/AAAAAAAAFu4/pK1OcYVftggwVJN2MtpqqSuHsDX_AM_GgCLcBGAsYHQ/w400-h300/Torta%2Bdi%2Bmele%2Bvegana0.jpg" width="400" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vitto Pasticciaconmehttp://www.blogger.com/profile/09556891291291126184noreply@blogger.com5