tag:blogger.com,1999:blog-59327737411955082272024-03-13T17:23:58.432+01:00rebeccadelsolcucina officina di pensieri, creatività,inventiva, sperimentazionerebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.comBlogger502125tag:blogger.com,1999:blog-5932773741195508227.post-19070670854146374992022-03-30T18:48:00.001+02:002022-03-30T18:50:43.683+02:00<p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOBscOxR_Rb-IDTBaBx_RzMYlc57f76XbTBZ2TudS3jrhlvbD1_EAaiztwSB1GcQLRPcy28Gu3Xxt0ENvJynVYJf4ehPXVQjkEwoL9oNaSTH48uIcr4dLAWIrA7j0Li2jytion-WYr63LFV6snnBcESjP8brCtAAjeGPuINmw3gyjxvmQjQfIEYxN/s4608/IMG_20211128_125347%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOBscOxR_Rb-IDTBaBx_RzMYlc57f76XbTBZ2TudS3jrhlvbD1_EAaiztwSB1GcQLRPcy28Gu3Xxt0ENvJynVYJf4ehPXVQjkEwoL9oNaSTH48uIcr4dLAWIrA7j0Li2jytion-WYr63LFV6snnBcESjP8brCtAAjeGPuINmw3gyjxvmQjQfIEYxN/w400-h300/IMG_20211128_125347%20(1).jpg" width="400" /></a></div><br /> <p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="color: #f6b26b; font-size: x-large;"><b>CAPPELLETTI</b></span></p></blockquote><p><br /></p><p> </p><p class="MsoNormal" style="margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;"><b>Ingredienti
per<span style="mso-spacerun: yes;"> </span>circa 2,500 kg.</b><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;"><b>Per la pasta</b><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">10 uova
intere<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">1kg. Farina
0<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">5 cucchiaini
olio extravergine d’oliva<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">5 pizzichi
di sale<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">Per il
ripieno<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">150 gr.
magro di vitellone<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">150 gr.
petto di pollo o polpa tacchino o petto tacchino<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">150 gr arista
di maiale<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">150 rg.
prosciutto<span style="mso-spacerun: yes;"> </span>magro<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">300 gr.
parmigiano grattugiato<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">1 o 2 uova
(secondo la grandezza<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">1 pizzico
noce moscata<span style="mso-spacerun: yes;"> </span>grattugiata <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">Olio
extravergine d’oliva<span style="mso-spacerun: yes;"> </span>q.b.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">1 rametto di
rosmarino<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">2 foglie di
alloro<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">1 bicchiere
di vino<span style="mso-spacerun: yes;"> </span>bianco<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">1 scalogno
piccolo</span><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #bf9000;">Procedimento.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #bf9000;">Tagliare la
carne fresca <span style="mso-spacerun: yes;"> </span>a dadini e togliere<span style="mso-spacerun: yes;"> </span>ogni parte grassa, qualora ce<span style="mso-spacerun: yes;"> </span>ne<span style="mso-spacerun: yes;">
</span>fosse. Mettere in pentola<span style="mso-spacerun: yes;"> </span>con un
giro di olio<span style="mso-spacerun: yes;"> </span>rosolare rimestando ,
facendo attenzione a non far<span style="mso-spacerun: yes;">
</span>bruciacchiare la<span style="mso-spacerun: yes;"> </span>carne ;
aggiungere<span style="mso-spacerun: yes;"> </span>lo scalogno<span style="mso-spacerun: yes;"> </span>e gli odori, sfumare con il vino<span style="mso-spacerun: yes;"> </span>bianco. Quando il vino si sarà ritirato<span style="mso-spacerun: yes;"> </span>togliere la pentola<span style="mso-spacerun: yes;"> </span>dal fuoco e lasciare raffreddare la carne.
Una volta fredda passarla nel macina carne<span style="mso-spacerun: yes;">
</span>o nel mixer, macinare anche il prosciutto dopo aver tolto<span style="mso-spacerun: yes;"> </span>tutta la parte grassa. Unire al macinato le
uova,<span style="mso-spacerun: yes;"> </span>il parmigiano e una generosa
grattata di noce moscata , amalgamare il tutto e il ripieno è pronto . Meglio
preparare il ripieno il giorno prima<span style="mso-spacerun: yes;"> </span>e
lasciarlo riposare in frigo.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #bf9000;">Preparare la
pasta:<span style="mso-spacerun: yes;"> </span>mettere<span style="mso-spacerun: yes;"> </span>sulla<span style="mso-spacerun: yes;">
</span>spianatoia<span style="mso-spacerun: yes;"> </span>la farina<span style="mso-spacerun: yes;"> </span>a fontana , creare un avvallamento al<span style="mso-spacerun: yes;"> </span>centro e rompere, dentro lo stesso, le uova .
Con una forchetta sbattere leggermente le uova e incorporare piano la<span style="mso-spacerun: yes;"> </span>farina fino ad ottenere un impasto.
Lavorare<span style="mso-spacerun: yes;"> </span>con le mani<span style="mso-spacerun: yes;"> </span>energicamente , finche la<span style="mso-spacerun: yes;"> </span>pasta no sarà liscia e<span style="mso-spacerun: yes;"> </span>compatta , far riposare per almeno trenta
minuti in frigo<span style="mso-spacerun: yes;"> </span>coperta dalla pellicola alimentare.
Dopo il riposo dividere la pasta in più parti (5/6); passare un paio di<span style="mso-spacerun: yes;"> </span>volte nel rullo più largo , poi in quello più
stretto<span style="mso-spacerun: yes;"> </span>e infine <span style="mso-spacerun: yes;"> </span>stendere<span style="mso-spacerun: yes;">
</span>la striscia all’ultimo<span style="mso-spacerun: yes;"> </span>rullo.</span></p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4v3Yjc2nkfoHMCQ7hArdYHYF7gw4GEyVs0ABPUoY9wxEBkitt67bifknSCmAO4vZcPwXA-KriCPE3-Azd30beSPcK8P40pEEZB1pQkJRxp6_dNQ4NOJtWIRjHp2nb07VycGRLjh4V6Ehr5uoxYfFCO9yAMLTUtGyrxhtIpDmoruGSjpyIrgu3VLC/s4608/IMG_20211128_102736.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4v3Yjc2nkfoHMCQ7hArdYHYF7gw4GEyVs0ABPUoY9wxEBkitt67bifknSCmAO4vZcPwXA-KriCPE3-Azd30beSPcK8P40pEEZB1pQkJRxp6_dNQ4NOJtWIRjHp2nb07VycGRLjh4V6Ehr5uoxYfFCO9yAMLTUtGyrxhtIpDmoruGSjpyIrgu3VLC/w240-h320/IMG_20211128_102736.jpg" width="240" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #bf9000;"> Dividere
la striscia<span style="mso-spacerun: yes;"> </span>a formare dei quadrati di circa
4x4 cm. Su ognuno porre una pallina di impasto al centro , chiudere a
triangolo, piegare il vertice<span style="mso-spacerun: yes;">
</span>indietro<span style="mso-spacerun: yes;"> </span>chiudere i lati sovrapponendoli,
se necessario<span style="mso-spacerun: yes;"> </span>inumidire<span style="mso-spacerun: yes;"> </span>con un po’ di acqua, il cappelletto è fatto.
Continuare fino al termine<span style="mso-spacerun: yes;"> </span>dell’impasto.
La<span style="mso-spacerun: yes;"> </span>pasta non deve<span style="mso-spacerun: yes;"> </span>seccare altrimenti diventa difficoltosa<span style="mso-spacerun: yes;"> </span>dare la forma . Posizionare i<span style="mso-spacerun: yes;"> </span>cappelletti in<span style="mso-spacerun: yes;"> </span>bell’ordine<span style="mso-spacerun: yes;">
</span>su un vassoio, man mano<span style="mso-spacerun: yes;"> </span>che<span style="mso-spacerun: yes;"> </span>si<span style="mso-spacerun: yes;"> </span>formano<span style="mso-spacerun: yes;"> </span>e se si debbono<span style="mso-spacerun: yes;"> </span>conservare , metterli<span style="mso-spacerun: yes;"> </span>appena riempito un vassoio <span style="mso-spacerun: yes;"> </span>in<span style="mso-spacerun: yes;">
</span>congelatore<span style="mso-spacerun: yes;"> </span>, gelano<span style="mso-spacerun: yes;"> </span>velocemente , quindi<span style="mso-spacerun: yes;"> </span>vuotare il<span style="mso-spacerun: yes;">
</span>vassoio in una<span style="mso-spacerun: yes;"> </span>busta<span style="mso-spacerun: yes;"> </span>da gelo , e proseguire allo stesso modo<span style="mso-spacerun: yes;"> </span>fino al termine del lavoro, si conserveranno
perfettamente.</span></p><p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #ffa400;">Il commento di Rebecca</span></b></p><p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;">quando c'erano mamma e zia era tradizione che un mese prima di Natale partisse la fabbrica dei cappelletti. Impastavano 30/40 uova per volta e facevano cappelletti per tutta la famiglia e anche per qualche amica. Congelati si usavano fino a Pasqua e anche oltre ! Con mio marito le abbiamo emulate ma in maniera più contenuta , quelli di natale li abbiamo finiti da poco ,ora li prepariamo per Pasqua ma li mangiamo anche se non è festa! </span></p><p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #ffa400;"><br /></span><span style="color: #ffa400;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #ffa400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9jciSBNWbqLJcd73ZcaXtegDiuNMt-0UkMQuquEzvBqS8rKuK6ZG1mYCpve6b-iPO_9u3eT2rxCQUgzf5Jnnpk0HzwbenXJl_SLKo8gIMTjYI2AscnHjzwTpDWT_RG9QSTB_GwfTRrYjBay0jAEBsmksZf1qj7RXmLOgQn6dT26eNdvZO5DvuGwa/s4608/IMG_20211128_124531.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9jciSBNWbqLJcd73ZcaXtegDiuNMt-0UkMQuquEzvBqS8rKuK6ZG1mYCpve6b-iPO_9u3eT2rxCQUgzf5Jnnpk0HzwbenXJl_SLKo8gIMTjYI2AscnHjzwTpDWT_RG9QSTB_GwfTRrYjBay0jAEBsmksZf1qj7RXmLOgQn6dT26eNdvZO5DvuGwa/s320/IMG_20211128_124531.jpg" width="240" /></a></span></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p><span style="color: #ffa400;"> </span></o:p></p>rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com1tag:blogger.com,1999:blog-5932773741195508227.post-5369510710775603692022-03-07T18:41:00.001+01:002022-03-07T18:44:58.729+01:00<p> </p><p align="center" class="MsoNormal" style="text-align: center;"></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGKRdClXBAIMT4J-_fdn40TxjONltemlv1WuIpYAsDe7XRlJlK0LIOVvZ3Gvo7fXlNjjT5tRjWoFHa-ut19QVKs8UYQIQ-GV5EkaDWogJgN3qHhf4ZgYYqkw65V9h8iVJ3KIOMwiFLfAZ9GaBVWjBvxR5DLkObFDkdEDhwmbSgh0H-SqawTRH4yQZN=s4608" imageanchor="1"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGKRdClXBAIMT4J-_fdn40TxjONltemlv1WuIpYAsDe7XRlJlK0LIOVvZ3Gvo7fXlNjjT5tRjWoFHa-ut19QVKs8UYQIQ-GV5EkaDWogJgN3qHhf4ZgYYqkw65V9h8iVJ3KIOMwiFLfAZ9GaBVWjBvxR5DLkObFDkdEDhwmbSgh0H-SqawTRH4yQZN=w400-h300" width="400" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p align="center" class="MsoNormal" style="text-align: center;"><span style="color: #ff00fe; font-size: x-large;"><b>PASTA BRIOCHE </b></span></p><p align="center" class="MsoNormal" style="text-align: center;"><span style="color: #ff00fe;"><span style="font-size: x-large;"><b>preparazione base</b></span><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><o:p><span style="color: #ff00fe;"> </span></o:p></p>
<p class="MsoNormal"><span style="color: #c27ba0;"><b>Ingredienti:</b><o:p></o:p></span></p><span style="color: #c27ba0;">
250 gr.
Pasta madre<br />300 gr.
Farina 0<br />200 gr.
Manitoba<br />80 gr. fiocchi di patate (preparato per purè)<br />400 gr.
Latte<br />90 gr. Burro
morbido<br />3 tuorli
d’uovo<br />1 pizzico di
sale<br />1 cucchiaino
di miele<br /><b><span style="font-size: 28pt; line-height: 115%;"> +</span></b><br />#140 gr. di
zucchero <b><i><span style="font-size: 14pt; line-height: 115%;">se dolce</span></i></b><br />#3 prese di sale
<b><i><span style="font-size: 14pt; line-height: 115%;">se salata</span></i></b></span><div><span style="color: #c27ba0;">#3 cucchiai
di parmigiano <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;">se salata</span></i></b></span><p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #c27ba0;"><o:p></o:p></span></p>
<p class="MsoNormal"><o:p><span style="color: #c27ba0;"> </span></o:p></p>
<p class="MsoNormal"><span style="color: #ff00fe;"><b>PROCEDIMENTO:</b><o:p></o:p></span></p>
<p class="MsoNormal"><span style="color: #ff00fe;">nell’impastatrice mettere il lievito madre<span style="mso-spacerun: yes;"> </span>con le uova ,e il miele, sbattere bene<span style="mso-spacerun: yes;"> </span>finché non siano ben amalgamate , lasciare
riposare<span style="mso-spacerun: yes;"> </span>qualche minuto. Aggiungere
il<span style="mso-spacerun: yes;"> </span>latte (temperatura mbiente o freddo)<span style="mso-spacerun: yes;">
</span>e fare andare l’impastatrice<span style="mso-spacerun: yes;">
</span>lentamente , intanto mettere le farine<span style="mso-spacerun: yes;">
</span>i fiocchi<span style="mso-spacerun: yes;"> </span>di patate<span style="mso-spacerun: yes;"> </span>il sale (lo zucchero o il parmigiano con sale
secondo la preparazione)in una terrina e mescolarle insieme. Aggiungere
lentamente le farine<span style="mso-spacerun: yes;"> </span>all’impasto e
incordare . Quando l’impasto è ben amalgamato<span style="mso-spacerun: yes;">
</span>aggiungere il burro morbido<span style="mso-spacerun: yes;"> </span>fare
andare l’impastatrice<span style="mso-spacerun: yes;"> </span>a fasi
alterne<span style="mso-spacerun: yes;"> </span>veloce<span style="mso-spacerun: yes;"> </span>e velocissima<span style="mso-spacerun: yes;"> </span></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-d4zgTk9zIgLT8iWcXkK0RLiAGcCJxPv4jbBhJPZhBLiJPIUNrWiEPzhkAhBirKT5ll3i4gp_sFuVcjGCVBPt0edQKbP0UbPKLZsiR_sd9SXfOVkRdXmG9cuu6j8bPz6jvUNnsrgZwA08YtQcSVigQlA1DFk0JhjYMowyVdPfBkElZuSv2laT6Noh=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-d4zgTk9zIgLT8iWcXkK0RLiAGcCJxPv4jbBhJPZhBLiJPIUNrWiEPzhkAhBirKT5ll3i4gp_sFuVcjGCVBPt0edQKbP0UbPKLZsiR_sd9SXfOVkRdXmG9cuu6j8bPz6jvUNnsrgZwA08YtQcSVigQlA1DFk0JhjYMowyVdPfBkElZuSv2laT6Noh=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="mso-spacerun: yes;"></span><span style="color: #ff00fe;">finché l’impasto si stacca<span style="mso-spacerun: yes;"> </span>bene
dalle pareti<span style="mso-spacerun: yes;"> </span>, lasciare<span style="mso-spacerun: yes;"> </span>riposare per una ora circa.<span style="mso-spacerun: yes;"> </span>Trascorso il tempo di riposo<span style="mso-spacerun: yes;"> </span>versare l’impasto<span style="mso-spacerun: yes;"> </span>sulla spianatoia infarinata<span style="mso-spacerun: yes;"> </span>e manipolare<span style="mso-spacerun: yes;">
</span>facendolo ripiegare su se stesso e impastando più volte, fare una<span style="mso-spacerun: yes;"> </span>palla e lasciare lievitare in un<span style="mso-spacerun: yes;"> </span>contenitore<span style="mso-spacerun: yes;">
</span>coperto per una ora circa. Trascorso il tempo di riposo prendere la
pasta e formare<span style="mso-spacerun: yes;"> </span>secondo la ricetta
che<span style="mso-spacerun: yes;"> </span>si vuole<span style="mso-spacerun: yes;"> </span>fare, fare lievitare tutta la notte , 8/10
ore, cuocere in forno<span style="mso-spacerun: yes;"> </span>caldo a 175/180
gradi per 5/20 minuti secondo la pezzatura<o:p></o:p></span><p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="color: #ff00fe;">IMPORTANTE PER META’
DOSE USARE 2 TUORLI</span><o:p></o:p></b></p><p class="MsoNormal"><b><span style="color: #c27ba0;">Il commento di Rebecca :</span></b></p><p class="MsoNormal"><span style="color: #c27ba0;">torno a scrivere sul mio blog dopo tutti questi anni, torno per postare una ricetta super collaudata , la preparazione base per la pasta brioche. L'ho provata tra tante e scelta perché è quella che mi da più soddisfazione , ci faccio tutte le preparazione sia dolci che salate ed anche sfogliate. Di solito faccio metà dose ed allora metto due tuorli di uova più piccole o , se le uova son grandi ne metto uno solo intero . Quando avrò bisogno della ricetta l'avrò sempre disponibile sul mio blog, comodo no?!</span></p>
<p class="MsoNormal"><o:p><span style="color: #c27ba0;"> </span></o:p></p>
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<p class="MsoNormal"><o:p> </o:p></p></div>rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com0tag:blogger.com,1999:blog-5932773741195508227.post-63589019880739289902018-01-01T20:02:00.002+01:002018-01-01T20:03:39.641+01:00le ricette di rebecca<br />
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<span style="color: red; font-size: x-large;"><b><b>CAPODANNO 2018</b></b></span></div>
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<a href="https://1.bp.blogspot.com/-v78T16uEoRg/WkqA_f2PecI/AAAAAAAAGTQ/EFLW7REo49EoXEalS0m9aE2yyPOG-F3KQCEwYBhgL/s1600/IMG_20171231_172705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-v78T16uEoRg/WkqA_f2PecI/AAAAAAAAGTQ/EFLW7REo49EoXEalS0m9aE2yyPOG-F3KQCEwYBhgL/s400/IMG_20171231_172705.jpg" width="400" /></a></div>
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<span style="color: #e06666;">Torta di Capodanno,</span></div>
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<span style="color: #e06666;"> crema chantilly, crema chantilly al fondente , fichi ripieni ricoperti di cioccolato su cialda di frolla al cacao</span></div>
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<a href="https://2.bp.blogspot.com/-76ABnw7oQ2E/WkqA_o_6w1I/AAAAAAAAGTQ/D8i12CsU47ILzguyGRCO27yD5gnMDHZSwCEwYBhgL/s1600/IMG_20171231_173040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-76ABnw7oQ2E/WkqA_o_6w1I/AAAAAAAAGTQ/D8i12CsU47ILzguyGRCO27yD5gnMDHZSwCEwYBhgL/s400/IMG_20171231_173040.jpg" width="400" /></a></div>
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<span style="color: #e06666;">tradizionali palle di natale</span></div>
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<a href="https://1.bp.blogspot.com/-oVivUdnDOCg/WkqBEvGmMRI/AAAAAAAAGTQ/UjBGHlqZJh41_yTiTTOdXnSCsr0YOHUUwCEwYBhgL/s1600/IMG_20171231_171613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-oVivUdnDOCg/WkqBEvGmMRI/AAAAAAAAGTQ/UjBGHlqZJh41_yTiTTOdXnSCsr0YOHUUwCEwYBhgL/s400/IMG_20171231_171613.jpg" width="400" /></a></div>
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<a href="http://rebeccadelsol.blogspot.it/2014/05/le-ricette-di-rebecca.html">sfizi di pasta sfoglia con crema di salmone</a></div>
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<a href="https://3.bp.blogspot.com/-gUNDvSUlih0/WkqBEpNppEI/AAAAAAAAGTQ/QBiuDaGJ6XMb_wgSWCQd7C0PaMp41eVZQCEwYBhgL/s1600/IMG_20171231_171618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-gUNDvSUlih0/WkqBEpNppEI/AAAAAAAAGTQ/QBiuDaGJ6XMb_wgSWCQd7C0PaMp41eVZQCEwYBhgL/s400/IMG_20171231_171618.jpg" width="400" /></a></div>
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<a href="http://rebeccadelsol.blogspot.it/2014/05/le-ricette-di-rebecca.html">sfizi di pasta sfoglia con salsa al tartufo</a></div>
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<a href="https://4.bp.blogspot.com/-v2mIzJuT70E/WkqBEb0ctUI/AAAAAAAAGTQ/mPE9hm0pJhgx1kStaqbqjNrjbfN6ZdybwCEwYBhgL/s1600/IMG_20171231_171631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1290" height="400" src="https://4.bp.blogspot.com/-v2mIzJuT70E/WkqBEb0ctUI/AAAAAAAAGTQ/mPE9hm0pJhgx1kStaqbqjNrjbfN6ZdybwCEwYBhgL/s400/IMG_20171231_171631.jpg" width="321" /></a></div>
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<span style="color: #e06666;">alberello di brioche alla mortadella e cacio affumicato</span></div>
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<a href="https://1.bp.blogspot.com/-OgclQsCfYJI/WkqBLbwBITI/AAAAAAAAGTQ/H3KWuHI-gkIC0tssfr-JjYz1LvOZ3UX5QCEwYBhgL/s1600/IMG_20180101_113712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-OgclQsCfYJI/WkqBLbwBITI/AAAAAAAAGTQ/H3KWuHI-gkIC0tssfr-JjYz1LvOZ3UX5QCEwYBhgL/s400/IMG_20180101_113712.jpg" width="400" /></a></div>
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<span style="color: #e06666;">bastoncini di pangiallo ricoperti di cioccolato e biscotti al cacao ripieni di nutella</span></div>
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<i><span style="color: red; font-size: x-large;">Auguri di un sereno 2018</span></i></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com14tag:blogger.com,1999:blog-5932773741195508227.post-24307180342786298322017-12-26T18:45:00.002+01:002017-12-26T18:47:10.219+01:00la ricette di rebecca<div style="text-align: center;">
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<span style="color: red; font-size: x-large;"><b>NATALE IN CASA ...REBECCA</b></span></div>
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<a href="https://1.bp.blogspot.com/-eMTG1gOOLW4/WkKGkxb6p5I/AAAAAAAAGR4/sKMUUzVMer4OhSKuYYab19MeYTPgBY9WACLcBGAs/s1600/panettoni%2B2017%2B%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1199" data-original-width="1600" height="298" src="https://1.bp.blogspot.com/-eMTG1gOOLW4/WkKGkxb6p5I/AAAAAAAAGR4/sKMUUzVMer4OhSKuYYab19MeYTPgBY9WACLcBGAs/s400/panettoni%2B2017%2B%25286%2529.jpg" width="400" /></a></div>
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<a href="http://beccadelsol.blogspot.it/search/label/panettone%20natale%202013">Panettone con l.m.</a></div>
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<a href="https://3.bp.blogspot.com/-Y0b6FcocFbY/WkKJUIJLAHI/AAAAAAAAGSo/AixOqr72wjQjDGWUO1V_ZACOgjJba59pgCLcBGAs/s1600/panettoni%2B2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1430" height="320" src="https://3.bp.blogspot.com/-Y0b6FcocFbY/WkKJUIJLAHI/AAAAAAAAGSo/AixOqr72wjQjDGWUO1V_ZACOgjJba59pgCLcBGAs/s320/panettoni%2B2017.jpg" width="286" /></a></div>
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<a href="http://rebeccadelsol.blogspot.it/search/label/panettonpresepe%20natale%202015">panettone ripieno</a></div>
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<a href="https://1.bp.blogspot.com/-pkbJ8uXTVwo/WkKGq6Vd3SI/AAAAAAAAGSA/nTynY5a1llAD1xeOo_8-PaLzoP-sZwgYQCLcBGAs/s1600/pangiallo%2B2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1225" data-original-width="1600" height="306" src="https://1.bp.blogspot.com/-pkbJ8uXTVwo/WkKGq6Vd3SI/AAAAAAAAGSA/nTynY5a1llAD1xeOo_8-PaLzoP-sZwgYQCLcBGAs/s400/pangiallo%2B2017.jpg" width="400" /></a></div>
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<a href="http://rebeccadelsol.blogspot.it/search/label/pangiallo%20di%20Rebecca">pangiallo</a></div>
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<a href="https://1.bp.blogspot.com/-Ofmujc_aOsU/WkKGs8zEKpI/AAAAAAAAGSE/xEvSIqLBFjI_f9IpGwKOsT65xMqzngtawCLcBGAs/s1600/pandoro%2Bchantilly%2B2017%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1571" height="400" src="https://1.bp.blogspot.com/-Ofmujc_aOsU/WkKGs8zEKpI/AAAAAAAAGSE/xEvSIqLBFjI_f9IpGwKOsT65xMqzngtawCLcBGAs/s400/pandoro%2Bchantilly%2B2017%2B%25281%2529.jpg" width="392" /></a></div>
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<a href="http://rebeccadelsol.blogspot.it/search/label/pandoro%20alla%20crema%20chantilly"><br /></a></div>
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<a href="http://rebeccadelsol.blogspot.it/search/label/pandoro%20alla%20crema%20chantilly">pandoro alla crema chantilly</a></div>
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<a href="https://2.bp.blogspot.com/-NfKmDdStg2c/WkKGzUTo5iI/AAAAAAAAGSI/gvnHAeRfSP8M2ayzYFmizncEvBa3aEUkQCLcBGAs/s1600/crostata%2Bnatale%2B17%2Be%2Bghiaccia%2Breale%2B%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-NfKmDdStg2c/WkKGzUTo5iI/AAAAAAAAGSI/gvnHAeRfSP8M2ayzYFmizncEvBa3aEUkQCLcBGAs/s400/crostata%2Bnatale%2B17%2Be%2Bghiaccia%2Breale%2B%25284%2529.jpg" width="400" /></a></div>
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<span style="color: #6fa8dc;">crostata al cacao decorata con ghiaccia reale</span></div>
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<span style="color: #ffe599; font-size: x-large;"><b><i>Auguri di buone feste!</i></b></span></div>
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<span style="font-size: x-large;"><b><br /></b></span>rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com1tag:blogger.com,1999:blog-5932773741195508227.post-28317298795787381802017-10-23T21:19:00.001+02:002017-10-23T21:19:25.871+02:00le ricette di rebecca<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
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<span style="color: #e06666;"><b><span style="font-size: x-large;">MONTE BIANCO IN COPPA</span></b><o:p></o:p></span></div>
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<span style="color: #e69138;"><b>Ingredienti
per otto persone</b><o:p></o:p></span></div>
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<span style="color: #e69138;">600 gr. Castagne<o:p></o:p></span></div>
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<span style="color: #e69138;">400 gr. Panna
da montare vegetale zuccherata senza
grassi idrogenati<o:p></o:p></span></div>
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<span style="color: #e69138;">200 gr. Cioccolato
extra fondente<o:p></o:p></span></div>
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<span style="color: #e69138;">120 gr. Zucchero<o:p></o:p></span></div>
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<span style="color: #e69138;">Latte <o:p></o:p></span></div>
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<span style="color: #e69138;">Sale<o:p></o:p></span></div>
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<span style="color: #e69138;">3
cucchiai cacao amaro in polvere<o:p></o:p></span></div>
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<span style="color: #e69138;">Rum o brandy<o:p></o:p></span></div>
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<span style="color: #e69138;">Aroma vaniglia</span><o:p></o:p></div>
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<span style="color: #e06666;"><b>Preparazione</b><o:p></o:p></span></div>
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<span style="color: #e06666;"> Sciacquare le castagne
sotto l’acqua corrente, incidere la
buccia e metterle in pentola a pressione, coperte di acqua , saranno cotte
dopo 10 minuti dal fischio, in pentola normale i tempi triplicano.<o:p></o:p></span></div>
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<span style="color: #e06666;"> Prelevare
dall’acqua calda poche castagne
alla volta , pelarle togliendo anche la pellicina, fare attenzione , per evitare di scottarsi si possono utilizzare
dei guanti usa e getta.<o:p></o:p></span></div>
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<span style="color: #e06666;">Una volta
pelate le castagne vanno messe di nuovo in pentola, </span></div>
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<span style="color: #e06666;">aggiungere latte fino a coprirle , cuocere , </span></div>
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<span style="color: #e06666;">rimestando fino a quando avranno
assorbito tutto il latte. Passare il tutto
, unire il cacao , tre cucchiai di rum o brandy e una fiala di aroma vaniglia, impastare il tutto , lasciare
raffreddare, poi mettere a riposare in
frigo per almeno un’ora.<o:p></o:p></span></div>
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<span style="color: #e06666;">Nel frattempo montare 200 gr. di panna e preparare
la ganache. In un pentolino portare ad
ebollizione 200 gr. di panna , spezzettare il cioccolato , colare la panna
bollente nel cioccolato , mescolare dolcemente
fino a d ottenere una bella crema lucida. Con la ganache ottenuta preparare le coppe nel
seguente modo: in ogni coppa mettere un
abbondante cucchiaiata di crema ,
roteare la coppa</span></div>
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<span style="color: #e06666;"> in modo che la
crema ricopra tutto l’interno della
stessa, fare raffreddare. <o:p></o:p></span></div>
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<span style="color: #e06666;"> Quando il cioccolato sarà indurito , </span></div>
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<span style="color: #e06666;">riempire le coppe
con la purea di castagne
passandola attraverso un passapatate dai
buchi larghi, per esempio quello per i passatelli, regolarsi in modo
da avere le coppe
della stessa quantità.</span></div>
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<span style="color: #e06666;"> Guarnire le coppe
con la panna montata. Servire fredde.<o:p></o:p></span></div>
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<span style="color: #e69138;"><b>Il
commento di Rebecca</b><o:p></o:p></span></div>
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<span style="color: #e69138;">Quando mamma faceva il monte bianco per me era gran festa! Mi ricordo che le ci voleva tanto tempo con le
castagne , ora con la pentola a pressione
si fa molto prima e si
sbucciano decisamente meglio. Ho voluto
riproporlo dopo tanti anni , ma in coppa , ognuno la sua porzione e poi abbinato ad una base
di ganache golosamente spalmata anche intorno alla coppa , piacevolissimo!</span></div>
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<span style="color: #e69138;"> Un
sapore che mi ha riportato indietro nel
tempo , con tanto piacere e un pizzico di nostalgia.</span><o:p></o:p></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com4tag:blogger.com,1999:blog-5932773741195508227.post-39862895065636912122017-07-03T19:23:00.000+02:002017-07-03T19:38:29.667+02:00quando nasce una nonna...due<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #3d85c6; font-size: x-large;"><b>mercoledì 21 giugno 2017</b></span><br />
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<span style="color: #3d85c6; font-size: x-large;"><b><br /></b></span>
<span style="color: #3d85c6; font-size: x-large;"><b><br /></b></span></div>
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<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><span style="background-color: black; color: #6fa8dc;">é accaduto di nuovo! ebbene sì sono di nuovo nonna, una bellissima emozione, tenere tra le braccia la mia nipotina e sentire la sua felicità per quel fratellino "pittolo" - guarda nonna tome è bello il mio Samuele!- e sì è bello quel piccolino ... e aprire ancora un po' il mio_ cuore per fare spazio anche a lui</span></span><br />
<span style="background-color: black; color: #6fa8dc; font-family: helvetica, arial, sans-serif; font-size: 14px;">Sembra impossibile, ma il cuore è una borsa elastica e quando pensi che non ci sia più spazio per nessuno ecco che si apre e si riempie d'amore per questo piccolo nuovo splendido nipotino,</span><br />
<span style="background-color: black; color: #6fa8dc; font-family: helvetica, arial, sans-serif; font-size: 14px;"> benvenuto Samuele amore di nonna!.</span><br />
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com5tag:blogger.com,1999:blog-5932773741195508227.post-30071945414751747342017-06-19T16:46:00.000+02:002017-06-19T16:57:41.375+02:00le ricette di rebecca<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
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<b><span style="color: lime; font-size: x-large;">SPAGHETTI
ALLE TELLINE</span></b><o:p></o:p></div>
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<span style="color: #6aa84f;"><b>Ingredienti
per quattro persone</b><o:p></o:p></span></div>
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<span style="color: #6aa84f;">400 gr. spaghetti/
vermicelli<o:p></o:p></span></div>
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<span style="color: #6aa84f;">800 gr. telline<o:p></o:p></span></div>
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<span style="color: #6aa84f;">1 scalogno<o:p></o:p></span></div>
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<span style="color: #6aa84f;">1 ciuffo
prezzemolo<o:p></o:p></span></div>
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<span style="color: #6aa84f;"> peperoncino q.b.<o:p></o:p></span></div>
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<span style="color: #6aa84f;">olio
extravergine d’oliva<o:p></o:p></span></div>
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<span style="color: #6aa84f;">vino bianco</span><o:p></o:p></div>
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<span style="color: lime;"><b>Preparazione</b><o:p></o:p></span></div>
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<span style="color: lime;">Spurgare le
telline in acqua salata , meglio se
acqua di mare, per 8/12 ore , cambiando l’acqua per tre volte in
ultimo sciacquare sotto l’acqua corrente .<o:p></o:p></span></div>
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<span style="color: lime;"> In una padella
antiaderente mettere due giri di
olio , un paio di gambi di prezzemolo,
mezzo scalogno, un bicchiere scarso di
vino, un poco di peperoncino, scaldare e cuocere per qualche minuto , poi unire le telline , coprire
con il coperchio. Fare andare a fuoco
vivace finché tutti i molluschi
saranno aperti, mettere da parte.
Filtrare il liquido di cottura
delle telline e metterlo da parte ; sgusciare i tre quarti delle telline ed unirle al liquido insieme alle
altre non sgusciate. Mentre cuociono
gli spaghetti lasciare
soffriggere , leggermente mezzo
scalogno e un poco di prezzemolo
sminuzzato in una padella capiente
con tre cucchiai di olio, in modo
da profumare l’olio , una volta pronto , dopo
2/3 minuti circa, togliere lo
scalogno unire le telline con il loro liquido di cottura, lasciare riposare a fornello
spento. </span></div>
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<span style="color: lime;">Scolare gli spaghetti a tre
quarti di cottura metterli direttamente nella padella e a fuoco lento mantecare , aggiungendo , se
necessario acqua di cottura della pasta.
Una volta cotta la pasta lasciare
riposare per qualche
secondo . Servire .<o:p></o:p></span></div>
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<span style="color: #93c47d;"><b>Il commento
di Rebecca:</b><o:p></o:p></span></div>
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<span style="color: #93c47d;">venerdì al mare , non potendo essere a La
Maddalena , causa imminente
arrivo del secondo nipotino, ci siamo accontentati della spiaggia di
Maccarese. Un altro modo di stare al mare , ma tutto sommato piacevole, tutto
questo per dire che mio marito ha raccolto
con molta pazienza una bella
bottiglia piena di telline , e così è
scattata la spaghettata! Un piatto di pasta
buonissimo che mi ha riportato
indietro nel tempo , quando ,
fidanzatini andavamo al mare e raccoglievamo telline , poi la sera con gli amici
grandi mangiate in allegria.</span><o:p></o:p></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com4tag:blogger.com,1999:blog-5932773741195508227.post-66176024805640993002017-05-24T16:36:00.002+02:002017-05-24T16:36:50.431+02:00le ricette di rebecca<br />
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<a href="https://4.bp.blogspot.com/-78PskEeQSbQ/WSWZbX6-8fI/AAAAAAAAGPQ/4d8RqQsJffkbsaflTt_9Jmpu0TAn-siagCLcB/s1600/linguine%2Balle%2Bcapesante%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-78PskEeQSbQ/WSWZbX6-8fI/AAAAAAAAGPQ/4d8RqQsJffkbsaflTt_9Jmpu0TAn-siagCLcB/s400/linguine%2Balle%2Bcapesante%2B%25283%2529.jpg" width="400" /></a></div>
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<span style="color: #9fc5e8; font-size: x-large;"><b>LINGUINE
ALLE CAPESANTE</b></span><i><o:p></o:p></i></div>
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<span style="color: #6fa8dc;"><b>Ingredienti
per quattro persone</b><o:p></o:p></span></div>
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<span style="color: #6fa8dc;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #6fa8dc;">300 gr. linguine
/bavette<o:p></o:p></span></div>
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<span style="color: #6fa8dc;">8 capesante
sgusciate<o:p></o:p></span></div>
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<span style="color: #6fa8dc;">300 gr. passata
di pomodoro<o:p></o:p></span></div>
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<span style="color: #6fa8dc;">1 ciuffo di
basilico<o:p></o:p></span></div>
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<span style="color: #6fa8dc;"> 1 scalogno<o:p></o:p></span></div>
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<span style="color: #6fa8dc;">un quarto
di cipolla<o:p></o:p></span></div>
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<span style="color: #6fa8dc;">sale q-b-<o:p></o:p></span></div>
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<span style="color: #6fa8dc;">peperoncino
in polvere q.b.<o:p></o:p></span></div>
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<span style="color: #6fa8dc;">olio
extravergine d’oliva</span><i><o:p></o:p></i></div>
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<i><br /></i></div>
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<span style="color: #9fc5e8;"><b>Preparazione</b><o:p></o:p></span></div>
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<span style="color: #9fc5e8;">In una
padella capiente mettere due bei
giri di olio ,ls cipolla affettata
e far scaldare , </span></div>
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<span style="color: #9fc5e8;"><i><br /></i></span></div>
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<a href="https://1.bp.blogspot.com/-rVR7xZZU05g/WSWZbAcvXsI/AAAAAAAAGPI/Qnuu4lZ3CbAjHlRp0ylIwGNVD3Pe02ZzgCLcB/s1600/linguine%2Balle%2Bcapesante%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-rVR7xZZU05g/WSWZbAcvXsI/AAAAAAAAGPI/Qnuu4lZ3CbAjHlRp0ylIwGNVD3Pe02ZzgCLcB/s320/linguine%2Balle%2Bcapesante%2B%25281%2529.jpg" width="320" /></a></div>
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<span style="color: #9fc5e8;">aggiungere la
passata di pomodoro il sale il peperoncino e le foglie di</span><span style="color: #9fc5e8;"> </span><span style="color: #9fc5e8;">basilico , scaldare per un cinque minuti</span><span style="color: #9fc5e8;"> </span><span style="color: #9fc5e8;">e</span><span style="color: #9fc5e8;">
</span><span style="color: #9fc5e8;">spegnere.</span><span style="color: #9fc5e8;"> </span><span style="color: #9fc5e8;">In un’altra
padellina</span><span style="color: #9fc5e8;"> </span><span style="color: #9fc5e8;">mettere un giro di olio , lo scalogno,</span><br />
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<a href="https://4.bp.blogspot.com/-3MYDilqaEpY/WSWZb0zSb7I/AAAAAAAAGPU/NPjRNG-La3km-3vrxuMn9r0k4-N-tZgXgCLcB/s1600/linguine%2Balle%2Bcapesante%2B%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-3MYDilqaEpY/WSWZb0zSb7I/AAAAAAAAGPU/NPjRNG-La3km-3vrxuMn9r0k4-N-tZgXgCLcB/s320/linguine%2Balle%2Bcapesante%2B%25284%2529.jpg" width="320" /></a></div>
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<span style="color: #9fc5e8;"> fare scaldare ed aggiungere le
capesante lasciare andare per
qualche minuto , attenzione a non bruciacchiarle, versare le
capesante ed il loro intingolo nel sugo di pomodoro , sobbollire dolcemente per 10/15 minuti e lasciare riposare. Cuocere le
linguine in abbondante acqua salata , scolare 5 minuti prima della fine
della cottura , versare nella padella
con il sugo , aggiungere dell’acqua
di cottura e terminare di cuocere . Servire calde
con decorazione a piacere.</span><o:p></o:p></div>
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<span style="color: #6fa8dc;"><b>Il commento
di Rebecca:</b><o:p></o:p></span></div>
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<span style="color: #6fa8dc;">mi servivano
le conchiglie delle capesante per un
antipasto , le ho acquistate surgelate , ho tolto il mollusco
e utilizzato le conchiglie. Non
potevo certo buttare questi molluschi , che oltretutto sono
anche costosetti, ho cercato ed ho trovato varie ricette di paste , questa la più semplice , con
qualche variazione a mio gusto , l’ho
realizzata , ottimo risultato ci è
piaciuta moltissimo, si può rifare!</span></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com3tag:blogger.com,1999:blog-5932773741195508227.post-75027096057507756722017-04-15T16:01:00.000+02:002017-04-15T16:01:26.490+02:00messaggio di rebecca<div class="separator" style="clear: both; text-align: center;">
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<br />
Auguri!<br />
Buona Pasqua<br />
<br />rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com2tag:blogger.com,1999:blog-5932773741195508227.post-74777099025239575522017-03-19T21:01:00.001+01:002017-03-19T21:01:28.270+01:00le ricette di rebecca<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #6fa8dc; font-size: x-large;">TORTA ALLA CREMA DI BANANA</span></b><o:p></o:p></div>
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<b><span style="font-size: x-large;"><br /></span></b></div>
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<span style="color: #9fc5e8;"><b>Ingredienti
per 10/12 persone</b><o:p></o:p></span></div>
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<b><span style="color: #9fc5e8;"><br /></span></b></div>
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<span style="color: #9fc5e8;"><i>Base -tortiere da 24 cm. diametro</i><o:p></o:p></span></div>
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<span style="color: #9fc5e8;">68 gr. farina
0<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">32 gr. amido
di mais<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">100 gr. zucchero<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">4 uova<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">50 gr. burro<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">100 gr. cioccolato
extrafondente<o:p></o:p></span></div>
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<span style="color: #9fc5e8;"> 1 bustina lievito per dolci<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">1 fiala di
aroma vaniglia<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">1 pizzico di
sale<o:p></o:p></span></div>
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<span style="color: #9fc5e8;"><i>Crema</i><o:p></o:p></span></div>
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<span style="color: #9fc5e8;">300 gr. Latte<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">2 uova
intere<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">1
cucchiaio di amido di mais<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">2 cucchiai
di zucchero<o:p></o:p></span></div>
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<span style="color: #9fc5e8;"> 2 banane medie
mature<o:p></o:p></span></div>
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<span style="color: #9fc5e8;"><i>Ganache</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;"> 200 gr. panna liquida zuccherata (vegetale
senza grassi idrogenati)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">200 gr. cioccolato extrafondente<o:p></o:p></span></div>
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<span style="color: #9fc5e8;"><i>Bagna</i><o:p></o:p></span></div>
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<span style="color: #9fc5e8;"> Caffe<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">Acqua <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">sambuca<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">zucchero<o:p></o:p></span></div>
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<span style="color: #9fc5e8;"> <i>Varie </i><o:p></o:p></span></div>
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<span style="color: #9fc5e8;">1 tazza da tè
di noci pulite<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">perle di
cioccolato q.b.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">300 gr. panna
da montare zuccherata (vegetale senza
grassi idrogenati)<o:p></o:p></span></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #6fa8dc;"><b>Preparazione
</b><o:p></o:p></span></div>
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<b><span style="color: #6fa8dc;"><br /></span></b></div>
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<span style="color: #6fa8dc;"> Per la
base , da preparare il giorno
prima, seguire il procedimento nel<a href="http://rebeccadelsol.blogspot.it/search/label/torta%20foresta%20nera">la ricetta </a><o:p></o:p></span></div>
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<span style="color: #6fa8dc;">Crema:<o:p></o:p></span></div>
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<span style="color: #6fa8dc;"><br /></span></div>
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<span style="color: #6fa8dc;">frullare
le banane , naturalmente sbucciate , nel latte, aggiungere un
poco di
buccia di limone , solo la parte gialle,
mettere sul fuoco a fornello
moderato.<o:p></o:p></span></div>
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<span style="color: #6fa8dc;">In un contenitore
sbattere le uova con lo zucchero
e l’amido di mais. Quando il latte sarà
bollente versare il composto con le uova , nel latte
a filo mescolando energicamente
con un cucchiaio di legno per
non formare grumi; continuare la cottura
a fuoco lento, sempre mescolando ,</span></div>
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<a href="https://1.bp.blogspot.com/-zfhTqyY1FwI/WM7fD1WDSwI/AAAAAAAAGOI/aIxigz61V64JDEOQuFYNvoSofPUIBRelgCLcB/s1600/torta%2Bbanana%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-zfhTqyY1FwI/WM7fD1WDSwI/AAAAAAAAGOI/aIxigz61V64JDEOQuFYNvoSofPUIBRelgCLcB/s320/torta%2Bbanana%2B%25282%2529.JPG" width="320" /></a></div>
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<span style="color: #6fa8dc;"> fino a quando la c rema sarà ben addensata .
Lasciarla freddare mescolando ogni tanto . Montare 300 gr. Di panna . in una padellina antiaderente </span></div>
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<a href="https://2.bp.blogspot.com/-m6hcetMGX8s/WM7e7_7TfqI/AAAAAAAAGN0/AQhgKPpxspsQ9lrfzVdUPymgEb4p4UaFQCLcB/s1600/torta%2Bbanana%2B%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-m6hcetMGX8s/WM7e7_7TfqI/AAAAAAAAGN0/AQhgKPpxspsQ9lrfzVdUPymgEb4p4UaFQCLcB/s320/torta%2Bbanana%2B%25283%2529.JPG" width="320" /></a></div>
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<span style="color: #6fa8dc;">mettere due cucchiai di
zucchero e le noci , far andare a fuoco lento , lo zucchero si scioglierà
, mescolandolo insieme alle noci si avranno delle noci caramellate, </span></div>
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<a href="https://3.bp.blogspot.com/-TntXXwhOI0U/WM7e9_JmXqI/AAAAAAAAGN8/rKt2FSiKQBErQFvnFK3iCb4Qh8BTx2HwwCLcB/s1600/torta%2Bbanana%2B%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-TntXXwhOI0U/WM7e9_JmXqI/AAAAAAAAGN8/rKt2FSiKQBErQFvnFK3iCb4Qh8BTx2HwwCLcB/s320/torta%2Bbanana%2B%25284%2529.JPG" width="320" /></a></div>
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<span style="color: #6fa8dc;">togliere dal fuoco
far raffreddare e poi
con un cucchiaio di legno
staccare il tutto dalla padellina. Quando
la crema alla banana sarà
ben fredda e soda </span></div>
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<a href="https://3.bp.blogspot.com/-xk8KoHI5D3I/WM7e_zM5a8I/AAAAAAAAGOA/xkGsyDdsGFsOZsn7M6axwV8OIrOkn44DACLcB/s1600/torta%2Bbanana%2B%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-xk8KoHI5D3I/WM7e_zM5a8I/AAAAAAAAGOA/xkGsyDdsGFsOZsn7M6axwV8OIrOkn44DACLcB/s320/torta%2Bbanana%2B%25285%2529.JPG" width="320" /></a></div>
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<span style="color: #6fa8dc;">unire 4 bei cucchiai di panna
montata , mescolare bene. Tagliare
la torta in tre
dischi, preparare la bagna con
caffè diluito con
acqua e zucchero e una spruzzatina
di sambuca. Mettere a bollire la
panna liquida, spezzettare il cioccolato; quando la panna bollirà
colarla sul cioccolato e mescolare
fino a quando risulterà
tutto sciolto in una crema densa. Assemblare la torta: porre il
primo disco sul vassoio, bagnare generosamente
con la bagna usando preferibilmente un pennella;</span></div>
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</div>
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<a href="https://2.bp.blogspot.com/-4v2rKtwS0d4/WM7fDXXwP1I/AAAAAAAAGOE/o_yKjQ9tIq82y51qSgJ2uLn8Qxed_IJFACLcB/s1600/torta%2Bbanana%2B%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-4v2rKtwS0d4/WM7fDXXwP1I/AAAAAAAAGOE/o_yKjQ9tIq82y51qSgJ2uLn8Qxed_IJFACLcB/s320/torta%2Bbanana%2B%25287%2529.JPG" width="320" /></a></div>
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<span style="color: #6fa8dc;"> distribuire la crema alla
banana sulla superficie, sopra le
noci e le perle di cioccolato , coprire
con il secondo disco e ripetere l’operazione con la restante crema , le noci e le perle di cioccolato ,
coprire con l’ultimo disco , bagnare anche
questo , poi colare la ganache al
cioccolato e coprire livellando tutta la
torta, mettere in frigo per mezzora
circa. Guarnire con la panna a ciuffetti
sulla parte superiore e con ciuffi
di panna e gherigli di noce tutto
intorno, lasciare in frigo per un’altra
mezzora almeno . </span></div>
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<a href="https://2.bp.blogspot.com/-0Mj1d2tHucU/WM7gi6_N9UI/AAAAAAAAGOg/VHW-k1k3ZEIb2sPtuxGw7nc4SG1xE6NXwCLcB/s1600/torta%2Bbanana%2B%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-0Mj1d2tHucU/WM7gi6_N9UI/AAAAAAAAGOg/VHW-k1k3ZEIb2sPtuxGw7nc4SG1xE6NXwCLcB/s320/torta%2Bbanana%2B%252812%2529.JPG" width="320" /></a></div>
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<span style="color: #6fa8dc;">Servire fredda.</span><o:p></o:p></div>
<br />
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<span style="color: #9fc5e8;"><b>Il commento
di Rebecca:</b><o:p></o:p></span></div>
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<b><span style="color: #9fc5e8;"><br /></span></b></div>
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<span style="color: #9fc5e8;">è passato un
altro anno, come vola il tempo , ieri compleanno
dei ragazzi e di nuovo una torta
delicata a loro , i miei…ex cuccioli. Seguendo la mia tradizione ho
creato una torta , la base ormai
collaudatissima ed il ripieno pensato
mentre al mercato
facevo la fila per acquistare la
frutta. Risultato molto goloso,
ancora un esperimento riuscito, sono
soddisfatta.</span><span style="color: cyan;"><o:p></o:p></span></div>
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<a href="https://3.bp.blogspot.com/-WTR9-B0Hwow/WM7fEl89HCI/AAAAAAAAGOM/QcY1xnef-BUcGqmBgD6inHghKFTFzFwSACLcB/s1600/torta%2Bbanana%2B%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-WTR9-B0Hwow/WM7fEl89HCI/AAAAAAAAGOM/QcY1xnef-BUcGqmBgD6inHghKFTFzFwSACLcB/s400/torta%2Bbanana%2B%25288%2529.JPG" width="400" /></a></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com2tag:blogger.com,1999:blog-5932773741195508227.post-14566418784976035062017-03-15T17:05:00.007+01:002017-03-15T17:08:53.105+01:00le ricette di rebecca<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-size: x-large;"><br /></span></b></div>
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<a href="https://4.bp.blogspot.com/-b_CwDEZrlUI/WMllgzXz2rI/AAAAAAAAGNc/1adDXCDJfbQTxjJCEN554L4bIkgOzIz2ACLcB/s1600/IMG_20170228_061126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-b_CwDEZrlUI/WMllgzXz2rI/AAAAAAAAGNc/1adDXCDJfbQTxjJCEN554L4bIkgOzIz2ACLcB/s400/IMG_20170228_061126.jpg" width="400" /></a></div>
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<span style="color: red;"><b><span style="font-size: x-large;">PEPERONI
ROSSI RIPIENI CON CECI E TONNO</span></b><o:p></o:p></span></div>
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<b><span style="font-size: x-large;"><br /></span></b></div>
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<b> <span style="color: #e06666;">Ingredienti per quattro persone:</span></b><span style="color: #e06666;"><o:p></o:p></span></div>
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<b><span style="color: #e06666;"><br /></span></b></div>
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<span style="color: #e06666;">8 peperoni
rossi medio –piccoli<o:p></o:p></span></div>
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<span style="color: #e06666;">8 cucchiai
di passata di pomodoro<o:p></o:p></span></div>
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<span style="color: #e06666;">150 gr. ceci
cotti sgocciolati<o:p></o:p></span></div>
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<span style="color: #e06666;">200 gr. tonno
sgocciolato<o:p></o:p></span></div>
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<span style="color: #e06666;"> 3 cucchiai pangrattato<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666;">2 cucchiai
parmigiano grattugiato<o:p></o:p></span></div>
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<span style="color: #e06666;">olio extravergine
d’oliva <o:p></o:p></span></div>
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<span style="color: #e06666;">sale<o:p></o:p></span></div>
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<span style="color: #e06666;">cacio
affumicato a dadini<o:p></o:p></span></div>
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<span style="color: red;"><b>Preparazione
</b><o:p></o:p></span></div>
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<b><span style="color: red;"><br /></span></b></div>
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<span style="color: red;">Fare sbollentare
i peperoni interi in acqua bollente per 3/4 minuti, togliere e lasciare raffreddare.
Una volta freddi tagliare orizzontalmente la parte superiore
per fare una sorta di coperchio , pulire l’interno togliendo i
semi e le parti bianche , facendo attenzione
a non rompere la polpa. Salare all’interno, con parsimonia. </span></div>
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<a href="https://3.bp.blogspot.com/-J3dMo-tV-cE/WMllemGqM_I/AAAAAAAAGNQ/kHrJcuYQB6MUgOGgENYXTEdUiLsaYpH0gCLcB/s1600/IMG_20170226_121346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-J3dMo-tV-cE/WMllemGqM_I/AAAAAAAAGNQ/kHrJcuYQB6MUgOGgENYXTEdUiLsaYpH0gCLcB/s320/IMG_20170226_121346.jpg" style="cursor: move;" width="320" /></a></div>
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<span style="color: red;">In una ciotola
sbriciolare il tonno scolato ,aggiungere il parmigiano , la passata, il pangrattato un giro di olio e mescolare il tutto , da ultimo unire
i ceci
e incorporarli alla farcia. </span></div>
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<a href="https://1.bp.blogspot.com/--fzT_kgqt4o/WMllenDXzVI/AAAAAAAAGNU/g-Y_kp9gdTIW8uRFamZRwVzUeseCPCQgQCLcB/s1600/IMG_20170226_121816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/--fzT_kgqt4o/WMllenDXzVI/AAAAAAAAGNU/g-Y_kp9gdTIW8uRFamZRwVzUeseCPCQgQCLcB/s320/IMG_20170226_121816.jpg" width="320" /></a></div>
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<span style="color: red;">Riempire i peperoni e su tutto
disporre qualche dadino di
formaggio affumicato , coprire con la
parte superiore del peperone senza togliere
il picciolo irrorare con
poco olio e pochissimo sale , attenzione altrimenti
vengono salati.<o:p></o:p></span></div>
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<span style="color: red;">Cuocere
in forno
caldo a 180°, prima coperti , con
alluminio o con un’altra teglia, quando saranno quasi cotti scoprire
. Servire caldi o freddi . </span><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #ea9999;"><b>Il commento
di Rebecca:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="color: #ea9999;"><br /></span></b></div>
<span style="color: #ea9999;"><span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">sicuramente
ancora non è stagione di peperoni , ma questi erano belli carnosi e profumati , provenienza
Spagna, che non ho resistito . Usare i ceci è stata una sfida , ma
garantisco il risultato ,
davvero gustosi . Consiglio di prepararli
con un po’ di anticipo perché il riposo </span><span style="font-family: "calibri" , sans-serif; font-size: 11pt;">esalta
il</span><span style="font-family: "calibri" , sans-serif; font-size: 11pt;"> </span><span style="font-family: "calibri" , sans-serif; font-size: 11pt;">gusto . Da rifare.</span><span style="font-family: "calibri" , sans-serif; font-size: 11pt;"> </span></span><br />
<span style="color: #ea9999;"><span style="font-family: "calibri" , sans-serif; font-size: 11pt;"><br /></span></span>
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<span style="color: #ea9999;"><span style="font-family: "calibri" , sans-serif; font-size: 11pt;"><br /></span></span>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com3tag:blogger.com,1999:blog-5932773741195508227.post-57966262076000924122017-03-09T18:29:00.001+01:002017-03-09T18:29:28.012+01:00le ricette di rebecca<br />
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<a href="https://3.bp.blogspot.com/-Y0C9A6GXxXs/WMGOX3s6nEI/AAAAAAAAGM8/hp6DVemPbAo6x79nQUeq9-Dm8-knmTf5wCLcB/s1600/sbriciolata%2Bnera%2B%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-Y0C9A6GXxXs/WMGOX3s6nEI/AAAAAAAAGM8/hp6DVemPbAo6x79nQUeq9-Dm8-knmTf5wCLcB/s400/sbriciolata%2Bnera%2B%252811%2529.JPG" width="400" /></a></div>
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<b><span style="color: #b4a7d6; font-size: x-large;">SBRICIOLATA NERA</span></b><o:p></o:p></div>
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<b><span style="color: magenta;">Ingredienti:</span></b></div>
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<b><span style="color: magenta;"><br /></span></b></div>
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<span style="color: magenta;">Torta<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">300 gr. farina 00 </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">100 gr. burro<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">135 zucchero<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">1 uovo<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">1 bustina
di lievito<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">1
cucchiaio di rum<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">1 pizzico di
sale<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">10 gr. cacao<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">Ripieno<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">marmellata di mandarino<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">150 gr. ricotta
vaccina <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;"> 2 cucchiaini
di zucchero<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">1 cucchiaino di
cacao<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">1 cucchiaino di
rum<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;"> 60 gr.
cioccolato extrafondente</span><o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;"><b>Preparazione:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;">in una
ciotola unire gli ingredienti ed impastare
con le dita in modo da
fare un impasto sbricioloso.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-fw9pH1aUFaQ/WMGN_n0Xs1I/AAAAAAAAGMs/spEIAl7Pi98T63Fw6Pv6CmJI_jjztJJ2QCLcB/s1600/sbriciolata%2Bnera%2B%2B%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-fw9pH1aUFaQ/WMGN_n0Xs1I/AAAAAAAAGMs/spEIAl7Pi98T63Fw6Pv6CmJI_jjztJJ2QCLcB/s320/sbriciolata%2Bnera%2B%2B%25281%2529.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;">Mettere metà
impasto sulla teglia a coprire
bene il fondo,</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-WJCp6U6AdRs/WMGOGWXu4mI/AAAAAAAAGMw/gVpqMmBskXYcVCj_ntMALjF6c9ibX3zLACLcB/s1600/sbriciolata%2Bnera%2B%2B%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-WJCp6U6AdRs/WMGOGWXu4mI/AAAAAAAAGMw/gVpqMmBskXYcVCj_ntMALjF6c9ibX3zLACLcB/s320/sbriciolata%2Bnera%2B%2B%25283%2529.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;"> sopra uno strato di crema di ricotta ottenuta
mescolando la ricotta con lo zucchero il
cacao il rum, sopra a questo
strato farne un altro con la marmellata ,</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-XFBLsz8RRQo/WMGORVfhKqI/AAAAAAAAGM4/iQWV0v2zCvQKjYk166SvL-0ndVpO1FSIgCLcB/s1600/sbriciolata%2Bnera%2B%2B%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-XFBLsz8RRQo/WMGORVfhKqI/AAAAAAAAGM4/iQWV0v2zCvQKjYk166SvL-0ndVpO1FSIgCLcB/s320/sbriciolata%2Bnera%2B%2B%25286%2529.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;"> ancora sopra distribuire
i pezzi di cioccolato e a coprire
il restante impasto, naturalmente a briciole
,</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-oK4Ar5a6Od8/WMGORdhnP6I/AAAAAAAAGM0/tNjiF9j6hp48AvGlyPys5rY_i4cLQcYcQCLcB/s1600/sbriciolata%2Bnera%2B%2B%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-oK4Ar5a6Od8/WMGORdhnP6I/AAAAAAAAGM0/tNjiF9j6hp48AvGlyPys5rY_i4cLQcYcQCLcB/s320/sbriciolata%2Bnera%2B%2B%25287%2529.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;"> sopra porre una spolverata di granella di mandorle.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;">In forno
caldo per 30/40 minuti dipende dal
forno ,</span><span style="color: #d5a6bd;">servire
fredda.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #d5a6bd;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;"><b>Il commento
di Rebecca:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;">variante della
sbriciolata , mi piaceva fare
qualcosa di ancora più goloso e
devo dire di esserci riuscita , davvero golosa
croccante fuori e morbida
dentro , con i sapori contrastanti che
si fondono in un gusto
davvero piacevole. <o:p></o:p></span></div>
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<span style="color: magenta;"><br /></span></div>
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<span style="color: magenta;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-y44GsBHJDJI/WMGOcy4iF-I/AAAAAAAAGNA/4w5dBIa5fPsQAV5e5v85bKPRtELPi9RtQCLcB/s1600/sbriciolata%2Bnera%2B%252813%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-y44GsBHJDJI/WMGOcy4iF-I/AAAAAAAAGNA/4w5dBIa5fPsQAV5e5v85bKPRtELPi9RtQCLcB/s400/sbriciolata%2Bnera%2B%252813%2529.JPG" width="400" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;"><br /></span></div>
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<span style="color: magenta;"><br /></span></div>
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<br /></div>
rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com2tag:blogger.com,1999:blog-5932773741195508227.post-10122782484594135102017-02-18T23:29:00.000+01:002017-02-18T23:37:03.144+01:00le ricette di rebecca<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-XpHj74uDCzM/WKh4-jB8CjI/AAAAAAAAGLc/XsU5-TZDgIEG8-uFy9CpDX7df4m0cHfHQCLcB/s1600/DSC01408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-XpHj74uDCzM/WKh4-jB8CjI/AAAAAAAAGLc/XsU5-TZDgIEG8-uFy9CpDX7df4m0cHfHQCLcB/s400/DSC01408.JPG" width="400" /></a></div>
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<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="line-height: 115%;"><span style="color: red;"><span style="font-size: x-large;"><b>GIRELLE DI CARNEVALE</b></span><span style="font-size: 12pt;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="line-height: 115%;"><span style="color: red; font-size: x-large;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="line-height: 115%;"><span style="color: red; font-size: large;"><b> ( LIBERAMENTE TRATTO DALLE CHIACCHIERE DI
GUBBIO DI A. MORONI)</b></span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="line-height: 115%;"><span style="color: red; font-size: large;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="line-height: 115%;"><span style="color: red; font-size: large;"><b><br /></b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QbYH6Ii8Khg/WKh4SXgswiI/AAAAAAAAGLU/_mIBy_jcDxQOOF-Mgd3wF7GLB6cVaQycwCLcB/s1600/Gif%252520Animate%252520Carnevale%252520%25252825%252529.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-QbYH6Ii8Khg/WKh4SXgswiI/AAAAAAAAGLU/_mIBy_jcDxQOOF-Mgd3wF7GLB6cVaQycwCLcB/s1600/Gif%252520Animate%252520Carnevale%252520%25252825%252529.gif" /></a></div>
<div class="" style="clear: both; text-align: center;">
<span style="color: yellow; font-size: x-small;"><i>menù feste</i></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="line-height: 115%;"><span style="font-size: large;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;"><b>Ingredienti per sei /otto persone</b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><b><span style="color: #e69138;"><br /></span></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">300 gr farina 0<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">105 gr. pasta madre <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">50 gr. burro ammorbidito<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">2 uova<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">2 limoni<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">150 gr. zucchero<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">mezzo bicchiere di latte<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">mezzo cucchiaino di miele<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">1 pizzico di sale<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: #e69138;">aroma limone</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"><b>Preparazione:</b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><b><span style="color: lime;"><br /></span></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;">tirare fuori dal frigo la pasta madre
necessaria almeno 1 ora prima.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;">Rompere le uova in una ciotola aggiungere il
latte e sbattere bene il tutto con una
frusta,</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-7EvbeETChDM/WKh5Gp1l07I/AAAAAAAAGLg/-mdXdq9PN78nf3IowiUkrBwGb_NYbJSQwCLcB/s1600/DSC01398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-7EvbeETChDM/WKh5Gp1l07I/AAAAAAAAGLg/-mdXdq9PN78nf3IowiUkrBwGb_NYbJSQwCLcB/s320/DSC01398.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"> in un’altra ciotola mettere la pasta madre, la farina, il burro, il miele, il sale; da ultimo unire le
uova sbattute con il latte e mescolare
il tutto , scodellare sulla spianatoia infarinata ed impastare lavorando la
pasta per qualche minuto finché diventi bella omogenea,</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-oKtJ1qs7OUU/WKh5Of-uysI/AAAAAAAAGLo/wlsQK91CtQYFeehhm9fO5MrqvCB7r4pOwCLcB/s1600/DSC01401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-oKtJ1qs7OUU/WKh5Of-uysI/AAAAAAAAGLo/wlsQK91CtQYFeehhm9fO5MrqvCB7r4pOwCLcB/s320/DSC01401.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"> fare una “palla” e lasciarla
riposare , coperta , per 20/30 minuti.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-xx9y_OWYm4c/WKh5L4eZ32I/AAAAAAAAGLk/ZSpzTiJ1VRkfTOI3Sh6ac89jkXeqK-POQCLcB/s1600/DSC01399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-xx9y_OWYm4c/WKh5L4eZ32I/AAAAAAAAGLk/ZSpzTiJ1VRkfTOI3Sh6ac89jkXeqK-POQCLcB/s320/DSC01399.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"> Nel frattempo grattugiare la scorza dei
limoni sullo zucchero ,in una ciotola,
aggiungere qualche goccia di aroma di limone , allorquando i limoni
non siano particolarmente profumati,
mescolare con un cucchiaio.
Dividere l’impasto in due parti uguali e stendere due sfoglie , non troppo sottili, </span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-LaJUbAZzKt0/WKh5VP55a8I/AAAAAAAAGLs/e3f6BNHSHzYqcFR8dzEKCU2FRRRxdpV8ACLcB/s1600/DSC01402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-LaJUbAZzKt0/WKh5VP55a8I/AAAAAAAAGLs/e3f6BNHSHzYqcFR8dzEKCU2FRRRxdpV8ACLcB/s320/DSC01402.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;">disporre sopra queste ultime
lo zucchero con il limone su
tutta la superficie. </span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-2oCELaxWtI8/WKh5aafSvzI/AAAAAAAAGLw/SckJNvVSy4kLJutu-FrIGzYNwiww0ZEXQCLcB/s1600/DSC01403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-2oCELaxWtI8/WKh5aafSvzI/AAAAAAAAGLw/SckJNvVSy4kLJutu-FrIGzYNwiww0ZEXQCLcB/s320/DSC01403.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;">Arrotolare la sfoglia su se stessa , compattare e
tagliare il rotolone, come per le fettuccine, alla distanza di circa
mezzo centimetro .</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"><br /></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;"> Disporre le rotelline
su di un vassoio e lasciare
riposare per c/a 15 minuti. Su un tegame medio
mettere 750 cl di olio di arachide e 3 cucchiai di aceto, coprire la
pentola , quando non si sentirà più il
brontolio del bollire , l’olio è pronto , friggere le girelle, fare attenzione perché tendono ad
attaccarsi al fondo della pentola , quando sono belle dorate sono pronte, le
prime saranno più chiare , poi si caramelleranno con lo zucchero fuoriuscito
dalla farcia e saranno poco più scure, </span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: lime;">Scolare , passare su carta
assorbente porre in un vassoio
con carta paglia a pioggia mettere un poco di zucchero semolato quando sono
calde e muoverle aiutandosi con la
carta in modo che prendano un po’
di zucchero , poi una volta fredde
spolverare con zucchero a velo.
Servire fredde.</span><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: magenta;"><b>Il commento di Rebecca</b><o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><b><span style="color: magenta;"><br /></span></b></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="color: magenta;">Folgorata passando davanti al
televisore! Appena rientro a casa
accendo la tv per farmi compagnia , anche
se non seguo; mentre
mettevo a posto le vivande
acquistate ,sento la Clerici che
parla con la Moroni di “ chiacchiere di
Gubbio….fritto......lievito di birra…” mi
blocco e cerco di afferrare la ricetta,
non ci sono riuscita, ma quel tanto è bastato per farmi venire voglia di provare . A casa mia non esiste
più, da anni , il lievito di birra ,
perciò , giocoforza , adattare la ricetta
al lievito madre. Ho trovato su
internet<a href="http://www.lanostratv.it/2017/02/la-prova-del-cuoco-chiacchiere-di-gubbio-di-anna-moroni/"> l’originale</a> e poi sono entrata
in azione. Appena cotte ne ho assaggiata
una e sono rimasta delusa , non sapeva di gran ché ; invece dopo un paio di ore , quando le ho offerte ai
miei amici , tutta un’altra storia , sono buonissime , le rifarò, buon carnevale!</span><o:p></o:p></span></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com5tag:blogger.com,1999:blog-5932773741195508227.post-49121455409321184032017-01-29T19:25:00.000+01:002017-01-29T19:27:27.702+01:00le ricette di rebecca<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
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<b><span style="color: magenta; font-size: x-large;">TORTA PANETTONE
CUORE DI NUTELLA</span></b><o:p></o:p></div>
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<b><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">Ingredienti </span></b></div>
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<b><i><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">panettone</span></i></b></div>
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<span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">Vedi<a href="http://rebeccadelsol.blogspot.it/search/label/panettone%20natale%202013"> ricetta</a><o:p></o:p></span></div>
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<b><i><span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">Farcitura e copertura<o:p></o:p></span></span></i></b></div>
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<span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">200 gr. cioccolato extrafondente<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">500 panna liquida vegetale zuccherata<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">1 uovo<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">1 cucchiaio di zucchero<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">150 gr. latte<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">mezzo cucchiaio frumina o amido di mais<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">nutella q.b.<o:p></o:p></span></span></div>
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<b><i><span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">bagna<o:p></o:p></span></span></i></b></div>
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<span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">brandy q.b.<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: "times" , "times new roman" , serif;"><span style="color: #d5a6bd;">acqua zuccherata q.b.</span><o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: magenta; font-family: "times" , "times new roman" , serif;"><b>Preparazione:</b></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: magenta; font-family: "times" , "times new roman" , serif;">per il panettone vedi <a href="http://rebeccadelsol.blogspot.it/search/label/panettone%20natale%202013">ricetta</a><o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: magenta; font-family: "times" , "times new roman" , serif;">Crema chantilly:<o:p></o:p></span></span></div>
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<span style="color: magenta; font-family: "times" , "times new roman" , serif;"><span style="font-size: 13.5pt;"> preparare la crema con l'uovo
lo zucchero il latte e la frumina o amido di mais secondo </span><a href="http://rebeccadelsol.blogspot.it/search/label/crema"><span style="font-size: 13.5pt;">ricetta</span></a><span style="font-size: 13.5pt;">, lasciare freddare
bene.<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: magenta; font-family: "times" , "times new roman" , serif;">Preparare la ganache al cioccolato facendo bollire
200 gr. di panna e unendo la stessa al cioccolato spezzettato
girando bene fino a completo scioglimento del
cioccolato, lasciare raffreddare, fino ad una consistenza cremosa
ma abbastanza ferma.<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: magenta; font-family: "times" , "times new roman" , serif;">Montare 300 gr. di panna, togliere 100 gr. e lasciare da parte per
guarnire, unire ai 200 gr. di
panna la crema fredda
mescolando dal basso in alto per non smontarla, si
otterrà una chantilly.<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: "times" , "times new roman" , serif;"><span style="color: magenta;">In una tazza mettere mezzo bicchiere di brandy e un
quarto di bicchiere di acqua con un cucchiaino di zucchero per la
bagna. Se il panettone è intero
conviene dividerlo a metà , altrimenti la torta viene troppo alta , se
avete da riciclarne uno già aperto
, componete con gli spicchi degli strati a ricreare la
primitiva forma circolare, comunque
dobbiamo avere almeno tre/quattro strati. </span></span></span></div>
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<a href="https://4.bp.blogspot.com/-KQeFjpBk-Ks/WI4yPV9-agI/AAAAAAAAGK0/m0qbhIcl8d40M4QV_oFCARAIY1eHYZ-6ACLcB/s1600/panettone%2Bcuore%2Bdi%2Bnutella%2B2016%2B%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-KQeFjpBk-Ks/WI4yPV9-agI/AAAAAAAAGK0/m0qbhIcl8d40M4QV_oFCARAIY1eHYZ-6ACLcB/s320/panettone%2Bcuore%2Bdi%2Bnutella%2B2016%2B%25281%2529.JPG" width="320" /></a></div>
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<span style="font-size: 13.5pt;"><span style="font-family: "times" , "times new roman" , serif;"><span style="color: magenta;">Primo strato per la base bagnare
con un pennello la superficie con
la bagna , poi al centro colare una
abbondante cucchiaiata di nutella , tutto intorno disporre la crema , continuare </span></span></span></div>
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<a href="https://2.bp.blogspot.com/-28Yz4hV-6UA/WI4yQFyhs7I/AAAAAAAAGK8/7PIYbmID_qEUX9DaUhm_HNYjVAGjjb9mwCLcB/s1600/panettone%2Bcuore%2Bdi%2Bnutella%2B2016%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-28Yz4hV-6UA/WI4yQFyhs7I/AAAAAAAAGK8/7PIYbmID_qEUX9DaUhm_HNYjVAGjjb9mwCLcB/s320/panettone%2Bcuore%2Bdi%2Bnutella%2B2016%2B%25282%2529.JPG" width="320" /></a></div>
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<span style="font-size: 13.5pt;"><span style="font-family: "times" , "times new roman" , serif;"><span style="color: magenta;">così fino all’ultimo strato , bagnare anche
questo. Colare la ganache sopra a tutto e, con
l'aiuto di una spatola, ricoprire bene il panettone
farcito, guarnire una volta freddo e fermo con la panna
le ciliegie candite e del cedro
tagliato a striscioline come da foto , o
secondo gusto e fantasia </span><b><span style="color: magenta;">personale.</span><o:p></o:p></b></span></span></div>
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<span style="font-size: 13.5pt;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;"><b>Il commento di Rebecca</b><o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt; line-height: 115%;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;">Idea per riciclare il
panettone e farne una ottima torta ,
oppure da fare per le festività tanto per….alleggerire le calorie! Comunque
sia il risultato è molto goloso</span></span><br />
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<span style="font-size: 13.5pt; line-height: 115%;"><span style="color: #d5a6bd; font-family: "times" , "times new roman" , serif;"><br /></span></span>rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com4tag:blogger.com,1999:blog-5932773741195508227.post-49095989478852224552017-01-16T19:09:00.000+01:002017-01-16T19:09:08.799+01:00le ricette di rebecca<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
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<span style="font-family: "Times New Roman", serif;"><b><span style="color: cyan; font-size: x-large;">PANETTONE ALLA CREMA CHANTILLY</span></b><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<b><i><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">panettone con lievito madre<o:p></o:p></span></span></i></b></div>
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<span style="color: #9fc5e8;"><b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Ingredienti per circa kg. 1,500 di impasto finale</span></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="color: #9fc5e8;"><b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><br /></span></b></span></div>
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<span style="color: #9fc5e8;"><u><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">1° impasto</span></u><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">135 gr. lievito madre<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">235 gr. manitoba<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">156 gr. farina 0<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">105 gr. burro<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">70 gr. zucchero<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">3 rossi d’uovo<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">250 gr. acqua(150 gr. in cui sciogliere lo zucchero + 100 da usare pura)<o:p></o:p></span></span></div>
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<span style="color: #9fc5e8;"><u><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">2° impasto</span></u><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">50 gr. manitoba<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">35 gr. farina 0<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">30 gr. burro fuso<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">30 gr. zucchero<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">3 rossi d’uovo<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">15 gr. miele<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">4 gr. sale<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">250 gr. uvetta<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">125 gr. cedro candito<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">125 gr. buccia arancia candita<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">1 fiala aroma panettone<o:p></o:p></span></span></div>
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<b><i><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">Farcitura e copertura<o:p></o:p></span></span></i></b></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">200 gr. cioccolato extrafondente<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">500 panna liquida vegetale zuccherata<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">1 uovo<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">1 cucchiaio di zucchero<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">150 gr. latte<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">mezzo cucchiaio frumina o amido di mais<o:p></o:p></span></span></div>
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<b><i><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">bagna<o:p></o:p></span></span></i></b></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">brandy q.b.<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">acqua zuccherata q.b.</span><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;">Preparazione :</span></span></div>
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<span style="color: cyan;"><b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Panettone</span></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> per la preparazione dei panettoni seguire la</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><a href="http://rebeccadelsol.blogspot.it/search/label/panettone%20natale%202013"> ricetta</a></span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><a href="http://rebeccadelsol.blogspot.it/search/label/panettone%20natale%202013">,</a> ne ho fatti due
usando uno stampo da 750 gr, riempito con 900 c/a gr. di impasto e
una da 500 gr. riempito con circa 750
gr. di impasto.<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;">Rispetto alla ricetta ho variato la lievitazione</span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;"> del primo impasto, che
ho lasciato crescere per circa 24 ore, naturalmente avevo rinfrescato la pasta madre per tre
giorni consecutivi prima di iniziare l’opera. Ho sempre lasciato
riposare l’impasto tra un ingrediente e
l’altro. Tra il secondo impasto e la cottura ci sono volute altre 12 ore c/a,</span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;"> il risultato è stato soddisfacente. </span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;">Dopo un canonico riposo dalmeno due giorni , ho farcito quello più grande per per la sera
della vigilia.<o:p></o:p></span></span></div>
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<b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;">PANETTONE ALLA CREMA CHANTILLY<o:p></o:p></span></span></b></div>
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<span style="color: cyan;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Preparare la crema con l'uovo lo zucchero il latte e la frumina
secondo </span><a href="http://rebeccadelsol.blogspot.it/search/label/crema"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">ricetta</span></a><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">, lasciare freddare
bene.<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;">Preparare la ganache al cioccolato facendo bollire
200 gr. di panna e unendo la stessa al cioccolato spezzettato
girando bene fino a completo scioglimento del
cioccolato, lasciare raffreddare, fino ad una consistenza cremosa
ma abbastanza ferma.<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;">Montare 300 gr. di panna, togliere 100 gr. e lasciare da parte per
guarnire, unire ai 200 gr. di
panna la crema fredda
mescolando dal basso in alto per non smontarla, si
otterrà una chantilly.<o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;">In una tazza mettere mezzo bicchiere di brandy e un
quarto di bicchiere di acqua con un cucchiaino di zucchero per la
bagna.</span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: cyan;">Tagliare il panettone in sei parti in orizzontale ad ottenere
6 dischi più il “cappello” dischi, assemblare partendo dal
primo disco ; bagnare con la bagna aiutandosi con un
pennello, disporre sopra un abbondante strato di crema
chantilly, volendo anche dei pezzetti di cioccolato, proseguire nello
stesso modo fino al cappello “ ,
bagnare anche questo ultimo. Colare la ganache
sopra a tutto e, con l'aiuto di una spatola,
ricoprire bene il panettone farcito, guarnire una volta freddo
e fermo con la panna secondo il gusto personale <o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;"><b>Il commento di Rebecca:</b><o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;"><b><br /></b></span></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: #9fc5e8;">come è ormai tradizione il panettone
si fa in casa , quest’anno sono cresciuti molto
bene , il taglio sulla cupoletta
ancora non mi riesce , ma prima o poi…comunque sono soddisfatta , ho trovato anche la fiala
di aroma panettone e devo dire che ci
sta veramente bene , ho ridotto le dosi
dei canditi a metà e li ho tagliati finissimamente , così nessuno ha avuto da ridire. Il panettone farcito è buonissimo , solo un poco troppo
alto infatti il secondo l’ho diviso
a metà e condito in due volte, si
gestisce meglio.<o:p></o:p></span></span></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com4tag:blogger.com,1999:blog-5932773741195508227.post-7767480690317407392017-01-03T19:15:00.001+01:002017-01-29T19:44:20.761+01:00le ricette di rebecca<div style="text-align: center;">
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<span style="color: yellow; font-size: x-large;">NATALE 2016</span></div>
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<span style="color: yellow;">L'ALBERO STORICO</span></div>
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<span style="color: yellow;"> dal Natale 1967 quando lo acquistò il mio papà scatenando le ire di mamma perché aveva speso troppo, ottimo investimento direi!</span></div>
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<span style="color: yellow;"><a href="http://rebeccadelsol.blogspot.it/search/label/panettone%20natale%202013">PANETTONE</a></span></div>
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<span style="color: yellow;"><a href="http://rebeccadelsol.blogspot.it/search/label/panettone%20alla%20crema%20chantilly">PANETTONE ALLA CREMA CHANTILLY</a></span></div>
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<span style="color: yellow;">INSALATA DI POLPO E CECI</span></div>
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<span style="color: yellow;">PALLE DI NATALE VERSIONE 3</span></div>
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<span style="color: yellow;"><a href="http://rebeccadelsol.blogspot.it/search/label/pangiallo%20di%20Rebecca">PANGIALLO</a></span></div>
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<span style="color: yellow;">ALBERELLI DI ROSELLINE SAPORITE</span></div>
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<span style="color: yellow;"><a href="http://rebeccadelsol.blogspot.it/search/label/tronchetto%20versione%20seconda">TRONCHETTO DI ...CAPODANNO</a></span></div>
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<b><span style="color: yellow;">Il commento di Rebecca:</span></b></div>
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<span style="color: yellow;">le mie preparazioni per le feste , da Natale a Capodanno passando per S. Stefano, tipo catering.....</span></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com6tag:blogger.com,1999:blog-5932773741195508227.post-78039584173215439722016-12-31T12:45:00.004+01:002016-12-31T12:49:46.235+01:00messaggio di rebecca<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: yellow; font-size: x-large;"><i>Auguro a tutti un sereno anno nuovo </i></span></b></div>
rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com2tag:blogger.com,1999:blog-5932773741195508227.post-86900690864911337472016-12-23T20:06:00.002+01:002016-12-23T20:06:34.392+01:00messaggio di rebecca<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #f1c232; font-size: large;"><i>auguri di un sereno Natale a tutti voi</i></span></div>
rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com2tag:blogger.com,1999:blog-5932773741195508227.post-63239149898419414472016-11-22T18:48:00.001+01:002016-11-22T18:48:36.403+01:00le ricette di rebecca<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
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<b><span style="color: #6fa8dc; font-size: x-large;">LINGUINE
ALLA GRITTA (GRANSEOLA)</span></b></div>
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<span style="color: #9fc5e8;"> <b>Ingredienti per sei
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<span style="color: #9fc5e8;">1,400 kg. gritta
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<span style="color: #9fc5e8;">750 gr. linguine
all'uovo fresche<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">150 gr.polpa
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<span style="color: #9fc5e8;">1 scalogno<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">peperoncino q.b.<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">olio extravergine
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<span style="color: #9fc5e8;"> sale<o:p></o:p></span></div>
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<span style="color: #9fc5e8;">1 ciuffo di
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<span style="color: #9fc5e8;">1 bicchierino di brandy</span><o:p></o:p></div>
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<span style="color: #6fa8dc;"><b>Preparazione:</b><o:p></o:p></span></div>
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<span style="color: #6fa8dc;">bollire
la gritta in </span></div>
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<span style="color: #6fa8dc;"> acqua calda per 10 minuti, scolare e</span></div>
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<span style="color: #6fa8dc;"> lasciare
raffreddare. Aprire il carapace a metà , raccogliere le uova interne e tutto il
contenuto del carapace,
attenzione le uova esterne vanno gettate perché
non sono buone. Aprire le chele per metà aiutandosi con uno schiaccianoci lasciare le restanti
parti di chele e il carapace pulito da parte.<o:p></o:p></span></div>
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<span style="color: #6fa8dc;">Raccogliere
quanto estratto in una ciotola. In una padella mettere tre cucchiai di olio lo scalogno affettato le chele ,il prezzemolo tritato ,il peperoncino in polvere, soffriggere
leggermente facendo attenzione a non bruciacchiare , sfumare con un
bicchierino di brandy. Aggiungere la polpa di pomodoro, con un poco di
acqua calda , sobbollire per qualche
minuto , poi aggiungere il contenuto della ciotola. </span></div>
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<span style="color: #6fa8dc;">Far andare a fuoco moderato
per una decina di minuti , se necessario a giungere ancora dell’acqua
calda , aggiustare di sale e lasciare riposare. Cuocere la pasta in
abbondante acqua sapida ,</span></div>
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<span style="color: #6fa8dc;">scolare al
dente dentro l’intingolo e mantecare
,</span></div>
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<span style="color: #6fa8dc;"><br /></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #6fa8dc;">servire calda, .</span><o:p></o:p></div>
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<span style="color: #6fa8dc;"><br /></span></div>
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<span style="color: #9fc5e8;"><b>Il commento
di Rebecca:</b><o:p></o:p></span></div>
<br />
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<span style="color: #9fc5e8;">mi hanno
sempre attirato questi “granchioni” sui banchi del mercato del pesce a La
Maddalena, ma non ne avevo mai acquistati perché non sapevo come cucinarli! Avevo un vago ricordo della carissima Caterina che mangiava
la gritta con gusto, ma cose di una vita fa! Quest’anno ho deciso , ho acquistato questa
bestiona di un chilo e quattrocento grammi, e ho chiesto
alla signora del banco come
cucinarla , ottimo risultato,
una pasta squisita
da provare, Certo non c’è molto
da mangiare , eccezion fatta per lo sgranocchimanto delle zampe , ma è
davvero gustosa</span><o:p></o:p></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com7tag:blogger.com,1999:blog-5932773741195508227.post-52149642804507942972016-11-12T12:37:00.004+01:002016-11-12T12:37:57.323+01:00le ricette di rebecca<div class="MsoNormal">
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<b><span style="font-size: x-large;"> <span style="color: #ea9999;"> <span style="font-family: inherit;">TORTA
CIOCCOLATO E NOCCIOLE</span></span></span></b><span style="font-family: inherit;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: x-large;"><span style="color: #ea9999;"><span style="font-family: inherit;"><br /></span></span></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: inherit; font-size: x-large;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;"><b>Ingredienti
per 6 persone:</b><o:p></o:p></span></div>
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<span style="color: #e06666; font-family: inherit;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #e06666; font-family: inherit;">BASE<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">pentola diam 20 cm.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">50 gr.
farina 00<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">25 gr. fecola
di patate o frumina o amido di mais<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">75 gr. zucchero<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">3 uova<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">1 bustina di
lievito per dolci<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">1 fiala
aroma vaniglia <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">1 pizzico di
sale<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">75 gr. cioccolato
extra fondente<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">40 gr. burro<o:p></o:p></span></div>
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<i><span style="color: #e06666; font-family: inherit;">RIPIENO E DECORAZIONE<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">200 gr. nutella<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">300 gr.
panna da montare ( vegetale senza
grassi idrogenati zuccherata)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e06666; font-family: inherit;">20/30 nocciole tostate<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #e06666;">100 gr.
Cioccolato extrafondente</span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #ea9999; font-family: inherit;"><b>Preparazione:</b><o:p></o:p></span></div>
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<span style="color: #ea9999; font-family: inherit;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #ea9999; font-family: inherit;">La Base:<o:p></o:p></span></div>
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<span style="color: #ea9999; font-family: inherit;">In una
ciotola a bagnomaria (immersa in un
tegamino con acqua calda
sul fornello a fuoco
moderato) fare sciogliere il cioccolato
, quando sarà ben sciolto toglierlo dal tegame
del bagnomaria ed aggiungere il
burro , mescolare fino a completa
amalgamazione , lasciare da parte. Montare a neve con le fruste le chiare delle uova, quando iniziano ad
addensare unire a filo
la metà dello zucchero e
terminare l’operazione ; da parte montare a spuma i tuorli
con la restante metà dello zucchero. Riprendere il cioccolato fuso con il
burro che sarà tiepido, e
colarlo nei tuorli montati,
amalgamare con un cucchiaio di legno
,una volta incorporato , unire anche
gli albumi montati , sempre amalgamando
dal basso in alto in modo da mantenere il composto
ben montato. Mischiare la farina
la fecola il lievito ed il sale , setacciarli tutti insieme e unire
piano piano al composto amalgamando lentamente , la cosa importante è cercare
di non smontare il composto.
Versare l’impasto nella pentola imburrata e spolverata di farina. Cuocere
in forno caldo a 180° per circa 40 minuti, fare la prova dello
stecchino. Lasciare raffreddare in forno aperto
e sformare. Dopo sformata , lasciare che la torta
raffreddi completamente prima di proseguire nella preparazione.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #ea9999; font-family: inherit;">Tagliare la
parte alta della torta ad ottenere una sorta di coperchio, all’altezza di un
paio di centimetri; scavare la parte
centrale della torta lasciando i soliti
2 cm. tutto intorno e alla base.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #ea9999; font-family: inherit;">Intanto
montare 200 gr. di panna. Prendere le nocciole tostate , mettere da parte una
decina di queste , le altre schiacciarle
con la parte piatta di un coltello largo in modo che vengano spezzettate grossolanamente. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #ea9999; font-family: inherit;">Preparare il
ripieno:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #ea9999; font-family: inherit;"> mettere da parte circa tre cucchiai di panna montata (per la
decorazione)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #ea9999; font-family: inherit;">in una
ciotola mettere la nutella, la panna
montata , le nocciole spezzettate, mescolare
bene e inserire nel buco della torta compattare e mettere il “coperchio”, in frigo per un paio di ore .<i><o:p></o:p></i></span></div>
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<span style="color: #ea9999; font-family: inherit;">Preparare
la ganache : portare a bollore 100 gr. panna,
spezzettare 100 gr. di cioccolato ,
quando la panna bolle versarla nel
cioccolato e mescolare fino a ché non si sciolga tutto in una crema, lasciare
intiepidire.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #ea9999;">Tuffare
nella ganache al cioccolato le nocciole intere
e metterle a freddare , su carta
forno in frigo o nel congelatore, perché solidifichino. Colare la
ganache sulla torta livellare e raffreddare in frigo per una ora . Quando
la ganache sarà compatta e indurita proseguire
con le decorazioni , ciuffetti di panna e nocciole ricoperte
di cioccolato a piacere , di
nuovo in frigo in attesa di portarla in tavola.</span><o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-XEfFM3fO7sA/WCb93hwSBlI/AAAAAAAAGG0/6BsbuLx7vYQirhmHwdaeO3WAWIzFc8hGQCLcB/s1600/IMG_20161026_213602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-XEfFM3fO7sA/WCb93hwSBlI/AAAAAAAAGG0/6BsbuLx7vYQirhmHwdaeO3WAWIzFc8hGQCLcB/s320/IMG_20161026_213602.jpg" width="320" /></a></div>
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<span style="color: #e06666; font-family: inherit;"><b>Il
commento di Rebecca:</b><o:p></o:p></span></div>
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<span style="color: #e06666; font-family: inherit;"><b><br /></b></span></div>
<span style="font-size: 11pt; line-height: 115%;"><span style="color: #e06666; font-family: inherit;">una torta sulla falsariga della torta Bacio , con qualche piccola variante , più nocciole,
più morbido il ripieno Ottimo risultato , davvero goloso, con le “briciole” ,
ho fatto dei dolcetti mono dose anch’essi molto golosi, non si spreca nulla! E anche quest’anno
abbiamo festeggiato marito papà e
nonno, uno che vale tre! Torno dopo
tantissimo tempo, salti un giorno e passano
mesi! Non so se riuscirò ad essere un po’ più assidua , spero, tra impegni e anche l'intervento all'occhio !,dovrò
barcamenarmi.... </span></span><br />
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com7tag:blogger.com,1999:blog-5932773741195508227.post-2536612414725240732016-06-26T17:31:00.000+02:002016-06-26T17:35:25.789+02:00le ricette di rebecca<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
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<span style="color: red; font-size: x-large;"><b>PESCE CAPPONE AI PROFUMI MEDITERRANEI</b></span><o:p></o:p></div>
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<span style="color: #cc0000;"><b>Ingredienti
per due persone:</b><o:p></o:p></span></div>
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<span style="color: #cc0000;"><b><br /></b></span></div>
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<span style="color: #cc0000;">1 cappone</span></div>
<span style="color: #cc0000;">da 500 gr. c/a</span><br />
<span style="color: #cc0000;">mezzo limone</span><br />
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<span style="color: #cc0000;">1 rametto di
mirto fresco<o:p></o:p></span></div>
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<span style="color: #cc0000;">1 mazzetto
di finocchietto selvatico<o:p></o:p></span></div>
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<span style="color: #cc0000;">rosmarino
q.b.<o:p></o:p></span></div>
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<span style="color: #cc0000;">sale<o:p></o:p></span></div>
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<span style="color: #cc0000;"> olio extravergine di oliva</span><o:p></o:p></div>
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<span style="color: #cc0000;"><br /></span></div>
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<span style="color: red;"><b>Preparazione:
</b><o:p></o:p></span></div>
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<span style="color: red;"><b><br /></b></span></div>
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<span style="color: red;"> accendere il forno a 180 °.<o:p></o:p></span></div>
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<span style="color: red;">Mettere
il pesce pulito in una teglia ,
salarlo in ogni parte facendo attenzione alle spine del dorso,
distribuire le foglie di mirto , un poco
di rosmarino e
rametti di finocchietto selvatico
, irrorare con il succo del limone
e con
un paio di giri di olio, unire
anche delle fettine di limone. </span></div>
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<a href="https://4.bp.blogspot.com/-E0DTSO4A4mA/V2_z-fO9RQI/AAAAAAAAGF8/Cs-duVPT4rc6X8BJNpeWZuTEOC3SyKIHQCLcB/s1600/cappone%2Bgiugno%2B2016%2B%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-E0DTSO4A4mA/V2_z-fO9RQI/AAAAAAAAGF8/Cs-duVPT4rc6X8BJNpeWZuTEOC3SyKIHQCLcB/s320/cappone%2Bgiugno%2B2016%2B%25283%2529.JPG" width="320" /></a></div>
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<span style="color: red;">Cuocere in forno caldo per</span><span style="color: red;"> </span><span style="color: red;">circa</span><span style="color: red;">
</span><span style="color: red;">venti minuti, controllare</span><span style="color: red;"> </span><span style="color: red;">che la
“pancia “ sia cotta, spegnere il forno</span><span style="color: red;"> </span><span style="color: red;">e lasciare</span><span style="color: red;"> </span><span style="color: red;">qualche minuto a forno spento .</span></div>
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<span style="color: red;">Servire deliscato con l’intingolo prodotto.</span><o:p></o:p></div>
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<span style="color: #cc0000;"><b>Il commento
di Rebecca:</b><o:p></o:p></span></div>
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<span style="color: #cc0000;">di solito il
cappone, parente dello scorfano, si usa nella zuppa ed è uno degli ingredienti fondamentali, ma in bella mostra sul
banco appena pescati rossi e
fieri sembravano sfidare ad usi diversi.<o:p></o:p></span></div>
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<span style="color: #cc0000;">Ho raccolto
la sfida , sinceramente non sapevo
come cucinarlo , mio marito mi ha
detto – al forno!-<o:p></o:p></span></div>
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<span style="color: #cc0000;">Ok , ma
come? Mi sono guardata intorno e ho
visto cespugli di mirto e
rosmarino e poi una siepe intera di finocchio selvatico, magnifica
macchia mediterranea! E allora via in forno
con gli aromi mediterranei , risultato eccellente , polpa morbida succosa e profumata , esperimento riuscito. <o:p></o:p></span></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com4tag:blogger.com,1999:blog-5932773741195508227.post-62038003673797758862016-05-29T20:04:00.000+02:002016-05-29T20:04:13.116+02:00le ricette di rebecca<div class="MsoNormal">
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<a href="https://3.bp.blogspot.com/-k77aID6bdQ0/V0stQcPLLRI/AAAAAAAAGFg/APiW2Ssz_aIvDxntjZ8rOB0Ko0-vjwY1ACLcB/s1600/marmellata%2Bdi%2Bfragole%2B%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-k77aID6bdQ0/V0stQcPLLRI/AAAAAAAAGFg/APiW2Ssz_aIvDxntjZ8rOB0Ko0-vjwY1ACLcB/s400/marmellata%2Bdi%2Bfragole%2B%25289%2529.JPG" width="400" /></a></div>
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<b><span style="color: red; font-size: x-large;">MARMELLATA DI FRAGOLE</span></b><o:p></o:p></div>
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<b><span style="font-size: x-large;"><br /></span></b></div>
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<span style="color: #e06666;"><b>Ingredienti</b><o:p></o:p></span></div>
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<b><span style="color: #e06666;"><br /></span></b></div>
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<span style="color: #e06666;">1 kg. fragole<o:p></o:p></span></div>
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<span style="color: #e06666;">500 gr. zucchero<o:p></o:p></span></div>
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<span style="color: #e06666;"> 1 limone non trattato</span><o:p></o:p></div>
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<span style="color: #e06666;"><br /></span></div>
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<span style="color: red;"><b>Preparazione:</b><o:p></o:p></span></div>
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<span style="color: red;">lavare velocemente le fragole senza lasciarle troppo in ammollo
altrimenti perdono un poco di gusto, </span></div>
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<a href="https://1.bp.blogspot.com/-_VfJpRAK88Y/V0stFXLtoqI/AAAAAAAAGFU/NScThbA9w1Av3RtejGPZfPRvGZ0Dfor2QCLcB/s1600/marmellata%2Bdi%2Bfragole%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-_VfJpRAK88Y/V0stFXLtoqI/AAAAAAAAGFU/NScThbA9w1Av3RtejGPZfPRvGZ0Dfor2QCLcB/s320/marmellata%2Bdi%2Bfragole%2B%25282%2529.JPG" width="320" /></a></div>
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<span style="color: red;">togliere i piccioli e tagliarle in due/
quattro parti , metterle così trattate
in una insalatiera capiente.<o:p></o:p></span></div>
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<span style="color: red;">Coprire la
fragole con metà dello zucchero ,
irrorare con il succo del limone e
mettere anche le bucce dello stesso in
infusione. </span></div>
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<span style="color: red;">Porre in frigo per 24 ore.<o:p></o:p></span></div>
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<span style="color: red;">Trascorso il
tempo di riposo togliere le bucce di
limone e mettere la fragole con il succo che si sarà prodotto in pentola.
Utilizzare una pentola di acciaio con
doppio fondo e usare la rete
spandifiamma sul fornello , questo accorgimento , oltre al rimestare
frequentemente il composto , eviterà o limiterà la fastidiosa “attaccatura”
al fondo della pentola.<o:p></o:p></span></div>
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<span style="color: red;">Schiumare durante la
bollitura, quando il composto si
sarà ridotto quasi della metà unire il
restante zucchero e portare a termine la
cottura. Se si vuole una consistenza
cremosa frullare con un frullatore ad immersione , se si
preferiscono i pezzi di frutta lasciare
andare la cottura senza frullare.<o:p></o:p></span></div>
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<span style="color: red;">Sobollire, sempre rimestando e schiumando , fino a quando
facendo la prova piattino , un cucchiaino di marmellata sul piattino
inclinato , questa scivolerà molto lentamente.<o:p></o:p></span></div>
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<span style="color: red;">Colare nei
barattoli, precedentemente
bolliti e messi a scolare, aiutandosi
con un imbuto da conserva, chiudere
bene e capovolgere, coprire i
barattoli con una coperta e
lasciarli raffreddare lentamente.<o:p></o:p></span></div>
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<span style="color: red;">Quando
saranno freddi , almeno un giorno dopo, pulire da eventuali scolature etichettare
e riporre.<o:p></o:p></span></div>
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<span style="color: #e06666;"><b>Il commento di Rebecca</b></span></div>
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<span style="color: #e06666;">Ho fatto questa
marmellata lo scorso anno per la prima volta ed è venuta molto buona , quindi
quest’anno ho replicato. Ho
lavorato 5 chili di fragole , non finivo
più a togliere piccioli! Ci vuole un p’
di tempo anche per farla restringere ; uso ancora il metodo naturale che vedevo fare da mamma , bollire e bollire,
non ho mai usato i prodotti che pubblicizzano
e che riducono i tempi di cottura
, non so se fidarmi , le marmellate di
mamma erano buone anche dopo anni e anni!</span><o:p></o:p></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com6tag:blogger.com,1999:blog-5932773741195508227.post-43956180236187806872016-05-16T19:24:00.002+02:002016-05-16T19:25:42.075+02:00le ricette di rebecca<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
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<a href="https://3.bp.blogspot.com/-eLD0qyofFKo/Vzn-i28LC9I/AAAAAAAAGE8/rq2XyvsRhHkq8mXuw9ug4d2tno2wFJEbgCLcB/s1600/uova%2Bin%2Btrippa%2B%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-eLD0qyofFKo/Vzn-i28LC9I/AAAAAAAAGE8/rq2XyvsRhHkq8mXuw9ug4d2tno2wFJEbgCLcB/s400/uova%2Bin%2Btrippa%2B%25288%2529.JPG" width="400" /></a></div>
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<b><span style="color: #f6b26b; font-size: x-large;">UOVA IN
TRIPPA</span></b><o:p></o:p></div>
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<span style="color: #e69138;"><b>Ingredienti
per quattro persone</b><o:p></o:p></span></div>
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<span style="color: #e69138;"><b><br /></b></span></div>
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<span style="color: #e69138;">6 uova<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e69138;">250 gr.
polpa di pomodoro<o:p></o:p></span></div>
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<span style="color: #e69138;">basilico
q.b.</span></div>
<span style="color: #e69138;">1 scalogno</span><br />
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<span style="color: #e69138;">parmigiano
grattugiato q.b.<o:p></o:p></span></div>
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<span style="color: #e69138;">sale <o:p></o:p></span></div>
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<span style="color: #e69138;">olio</span><o:p></o:p></div>
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<span style="color: #f6b26b;"><b>Preparazione:</b><o:p></o:p></span></div>
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<span style="color: #f6b26b;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">Sbattere le
uova in una terrina con il sale e
due cucchiai abbondanti di
parmigiano grattugiato. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-XoluKCDspkI/Vzn-WRidbgI/AAAAAAAAGEs/IydzQF7X9Pkeg8PvdNpYcm1HpK29HDCRwCLcB/s1600/uova%2Bin%2Btrippa%2B%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-XoluKCDspkI/Vzn-WRidbgI/AAAAAAAAGEs/IydzQF7X9Pkeg8PvdNpYcm1HpK29HDCRwCLcB/s320/uova%2Bin%2Btrippa%2B%25281%2529.JPG" width="320" /></a></div>
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<span style="color: #f6b26b;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">fare delle
frittatine in padella leggermente
oliata. </span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-F1-mAxHdiVI/Vzn-WDsG_XI/AAAAAAAAGEo/uh8z4TJyEXIe-yCUktZxS3pIPOpZE8lxgCLcB/s1600/uova%2Bin%2Btrippa%2B%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-F1-mAxHdiVI/Vzn-WDsG_XI/AAAAAAAAGEo/uh8z4TJyEXIe-yCUktZxS3pIPOpZE8lxgCLcB/s320/uova%2Bin%2Btrippa%2B%25283%2529.JPG" width="320" /></a></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">Tagliare le frittatine a
fettucce , proprio come le strisce di
trippa. <o:p></o:p></span></div>
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<span style="color: #f6b26b;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-__3-lwMPL_s/Vzn-WSpy3MI/AAAAAAAAGEw/pOC7ClKJMU0XRjA4z-jvkN7Vrt_RHjbNwCLcB/s1600/uova%2Bin%2Btrippa%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-__3-lwMPL_s/Vzn-WSpy3MI/AAAAAAAAGEw/pOC7ClKJMU0XRjA4z-jvkN7Vrt_RHjbNwCLcB/s320/uova%2Bin%2Btrippa%2B%25282%2529.JPG" width="320" /></a></div>
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<span style="color: #f6b26b;">Preparare un
sughetto leggero con la polpa di
pomodoro , un cucchiaio di olio il
basilico e lo scalogno a sobbollire,
tutto insieme, in una padella larga. Quando il sugo sarà pronto , dopo una
decina di minuti , non deve restringere troppo, </span></div>
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<span style="color: #f6b26b;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-sp-LY09H_Fo/Vzn-iaCGEoI/AAAAAAAAGE0/zffOnLqFYewihm7eOFWrAq8JO-2rZg-rQCLcB/s1600/uova%2Bin%2Btrippa%2B%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-sp-LY09H_Fo/Vzn-iaCGEoI/AAAAAAAAGE0/zffOnLqFYewihm7eOFWrAq8JO-2rZg-rQCLcB/s320/uova%2Bin%2Btrippa%2B%25285%2529.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">unire le fettucce di
frittata, cuocere per altri 5 minuti circa , </span></div>
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<span style="color: #f6b26b;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-nybizM2vsA8/Vzn-i2MscmI/AAAAAAAAGE4/gaaQexAJ3FE6vxUu6ETgCLp36XDfVC4sQCLcB/s1600/uova%2Bin%2Btrippa%2B%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-nybizM2vsA8/Vzn-i2MscmI/AAAAAAAAGE4/gaaQexAJ3FE6vxUu6ETgCLp36XDfVC4sQCLcB/s320/uova%2Bin%2Btrippa%2B%25286%2529.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">spolverare abbondantemente
di parmigiano e coprire .<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">Servire dopo
qualche minuto di riposo.</span><o:p></o:p></div>
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<span style="color: #f6b26b;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e69138;"><b>Il commento
di Rebecca</b><o:p></o:p></span></div>
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<span style="color: #e69138;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e69138;">una
soluzione veloce e gustosa , quando
proprio non si sa cosa mettere in
tavola. Con un buon contorno è un pasto completo, a noi piace molto bello da vedere e buono da gustare.<o:p></o:p></span></div>
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<span style="color: #e69138;"><br /></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1ft_KB-IJIg/Vzn-mzJd02I/AAAAAAAAGFA/TCM49S-XEMEXLqG7bUfyCvX64CVjbXTWACLcB/s1600/uova%2Bin%2Btrippa%2B%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-1ft_KB-IJIg/Vzn-mzJd02I/AAAAAAAAGFA/TCM49S-XEMEXLqG7bUfyCvX64CVjbXTWACLcB/s400/uova%2Bin%2Btrippa%2B%25289%2529.JPG" width="400" /></a></div>
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com3tag:blogger.com,1999:blog-5932773741195508227.post-74532618193958011642016-04-23T21:25:00.002+02:002016-04-25T14:03:48.469+02:00le ricette di rebecca<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-9GFVEI_-iOM/VxvK_UJepNI/AAAAAAAAGEU/d0WojJBjBR4qP4HVJc9vT29S9ZNicpi7ACLcB/s1600/DSC00949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-9GFVEI_-iOM/VxvK_UJepNI/AAAAAAAAGEU/d0WojJBjBR4qP4HVJc9vT29S9ZNicpi7ACLcB/s400/DSC00949.JPG" width="400" /></a></div>
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<span style="color: cyan;"><b><span style="font-size: x-large;">VERMICELLI
AL SUGO DI PALAMITA</span></b><o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;"><b>Ingredienti per
quattro persone:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">400 gr. vermicelli<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">1 <a href="https://it.wikipedia.org/wiki/Sarda_sarda">palamita</a>
da 500/600 hg. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">800 gr polpa
di pomodoro pelato<o:p></o:p></span></div>
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<span style="color: #9fc5e8;"> 1 cucchiaio capperi<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">olio extravergine
d’oliva<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">1 scalogno <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">sale q.b<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">pecorino grattugiato.</span></div>
<span style="color: #9fc5e8;">peperoncino in
polvere q.b.</span><br />
<span style="color: #9fc5e8;"><br /></span>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: cyan;"><b>Preparazione
:</b><o:p></o:p></span></div>
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<span style="color: cyan;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: cyan;">tagliare a tranci
la palamita precedentemente
eviscerata e squamata. In una padella
capiente mettere tre cucchiai di
olio e lo scalogno affettato fare scaldare, attenzione a non bruciarlo, quando si sente il profumo mettere il pomodoro , il peperoncino secondo
gusto e i capperi , fare andare il sugo
per cinque minuti , poi mettere i
tranci di pesce ,aggiustare di sale,
coprire con il coperchio e fare cuocere a fuoco lento.
Togliere il pesce e metterlo in un
piatto da portata coperto con un poco
di sugo, servirà da secondo
piatto.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: cyan;">Cuocere i
vermicelli in abbondante acqua salata , buttare al bollore ; mentre la pasta cuoce mettere sul fuoco la padella con il
sugo , allungare con un po’ di acqua della pasta . Togliere i
vermicelli quando sono a metà cottura e
metterli nella padella con il sugo allungato , </span></div>
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<span style="color: cyan;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-82Cgwzp82s4/VxvK-qwpmfI/AAAAAAAAGEQ/M7FJ9hV0oGoPDyeWEFBBr-3xRjs6Rh69gCLcB/s1600/DSC00945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-82Cgwzp82s4/VxvK-qwpmfI/AAAAAAAAGEQ/M7FJ9hV0oGoPDyeWEFBBr-3xRjs6Rh69gCLcB/s320/DSC00945.JPG" width="320" /></a></div>
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<span style="color: cyan;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: cyan;">irrorare con un paio di giri di olio e mantecare nel
sugo fino a fine cottura , lasciare
riposare qualche secondo e servire con
pecorino grattugiato.</span><o:p></o:p></div>
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<span style="color: cyan;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="color: #9fc5e8;">Il commento di Rebecca:</span></b></div>
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<b><span style="color: #9fc5e8;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #9fc5e8;">non conoscevo questo pesce, lo abbiamo provato su consiglio del pescivendolo e devo dire che è davvero buono. Poco sponsorizzato e tacciato di bassa qualità non ha nulla da invidiare ai suoi parenti altolocati. la pasta è venuta ottima e il piatti sono stati tirati a lucido a forza di "scarpette"!</span></div>
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<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vxqH7um1l0w/VxvK_1aNWQI/AAAAAAAAGEY/y2YA4D6jO2IaiiScSBLQ43aGsYZWiX9UQCLcB/s1600/DSC00950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-vxqH7um1l0w/VxvK_1aNWQI/AAAAAAAAGEY/y2YA4D6jO2IaiiScSBLQ43aGsYZWiX9UQCLcB/s400/DSC00950.JPG" width="400" /></a></div>
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<o:p><br /></o:p></div>
rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com10tag:blogger.com,1999:blog-5932773741195508227.post-86868704983165987402016-04-08T12:43:00.000+02:002017-04-04T14:22:44.289+02:00le ricette di rebecca<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-y5Iw5OYDHRM/VweJy9z6t0I/AAAAAAAAGDo/hciH9MGLF78M5RwaClncE0N-gdcsCWsSw/s1600/IMG_20160326_125913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://4.bp.blogspot.com/-y5Iw5OYDHRM/VweJy9z6t0I/AAAAAAAAGDo/hciH9MGLF78M5RwaClncE0N-gdcsCWsSw/s400/IMG_20160326_125913.jpg" width="400" /></a></div>
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<b><span style="color: #e69138; font-size: x-large;">PIZZA DOLCE
DI PASQUA CON L.M.</span></b><o:p></o:p></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<o:p><br /></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;"><b>Ingredienti:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">250 gr.
lievito madre<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">250 gr.
farina manitoba<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">250 gr.
farina 0<o:p></o:p></span><br />
<span style="color: #f6b26b;">150 gr. zucchero</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">100 gr.
burro morbido<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">4 uova<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">100 gr. latte<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">1 pizzico di
sale<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: #f6b26b;">Aromi<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">buccia
grattugiata di 1 limone<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">buccia
grattugiata di 1 arancio<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">1 fiala di
aroma vaniglia<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">1
bicchierino di sambuca<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">1 pizzico di
noce moscata <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #f6b26b;">1 cucchiaino
di cannella in polvere<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e69138;"><b>Preparazione:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e69138;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e69138;">in una
ciotola mettere il lievito con il latte , a temperatura ambiente, 100 gr. di manitoba mescolare
fino ad ottenere una pastella , lasciare lievitare per un’ora,
coperto con un telo. Nel frattempo
mettere in infusione nella sambuca tutti gli aromi.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #e69138;">Passata la
prima lievitazione montare le uova con
lo zucchero ed il sale, in un’altra ciotola,
aggiungere i tutto all’impasto lievitato , unire poi la restante farina
, incorporare bene tutti gli
ingredienti, aggiungere la sambuca con
gli aromi e da ultimo il burro morbido. Impastare fino ad
ottenere un impasto compatto ma morbido,
lasciare riposare per una altra ora
coperto. </span></div>
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<span style="color: #e69138;">Trascorso il riposo mettere la torta nella teglia
precedentemente imburrata ed infarinata
e</span></div>
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<span style="color: #e69138;"> lasciare lievitare fino al raddoppio, comunque almeno 8/10 ore.</span></div>
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<span style="color: #e69138;">Cuocere in forno caldo a
190° per circa 45 minuti, controllare</span><span style="color: #e69138;">
</span><span style="color: #e69138;">che sia</span><span style="color: #e69138;"> </span><span style="color: #e69138;">dorata</span><span style="color: #e69138;"> </span><span style="color: #e69138;">e fare la</span><span style="color: #e69138;">
</span><span style="color: #e69138;">prova stecchino.</span><span style="color: #e69138;"> </span><span style="color: #e69138;">Sformare una
volta che si sia</span><span style="color: #e69138;"> </span><span style="color: #e69138;">intiepidita e servire
fredda.</span></div>
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<span style="color: #f6b26b;"><b>Il commento
di Rebecca:</b><o:p></o:p></span></div>
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<span style="color: #f6b26b;">la mia prima
esperienza di torta dolce pasquale
tradizionale è stata molto soddisfacente
, la pizza/torta è piaciuta molto a tutti i commensali ; morbida profumata e gratificante al palato , buonissima accompagnata all'uovo di cioccolata, un
successo sia per la colazione
pasquale che per il fine pranzo.<o:p></o:p></span></div>
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<span style="color: #f6b26b;">Ho
visto la ricetta in internet ,
varie ricette in verità , tutte con il lievito di birra, quindi ho estrapolato dagli ingredienti base
ricorrenti nelle varie versioni
la mia ricetta , ma rigorosamente
con il lievito madre. Per chi volesse cimentarsi senza lievito madre sostituirlo con 30
gr. di lievito di birra fresco,
il procedimento è lo stesso , la lievitazione finale sicuramente più veloce , 2/3 ore dovrebbero
essere sufficienti. La cottura è sempre
legata al tipo di forno , con il
termoventilato elettrico è più veloce
quindi attenzione alla coloritura, noi abbiamo acceso il forno a legna e
sinceramente ho temuto per il risultato
, ma è venuta benissimo con una ora di
cottura.<o:p></o:p></span></div>
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<i><span style="color: #f1c232;">Con questa ricetta partecipo al contest di sabrina in cucina "<a href="http://sabrinaincucina.blogspot.it/2016/03/festeggia-con-me.html">festeggia con me</a>"</span></i></div>
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<a href="http://sabrinaincucina.blogspot.it/2016/03/festeggia-con-me.html"></a><br />
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<a href="http://sabrinaincucina.blogspot.it/2016/03/festeggia-con-me.html"><img border="0" height="300" src="https://4.bp.blogspot.com/-ivgpcqyXmVI/VwfD4eBmiYI/AAAAAAAAGEA/kt4-CIe-DwUs__VGTc--mgilKpqtPLoYA/s400/CONTEST%2BFESTEGGIA%2BCON%2BME.jpg" width="400" /></a></div>
<a href="http://sabrinaincucina.blogspot.it/2016/03/festeggia-con-me.html">
</a>"<br />
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rebeccahttp://www.blogger.com/profile/01845673681277919492noreply@blogger.com9