tag:blogger.com,1999:blog-68722600010556317432024-03-29T03:31:30.780+01:00RistorantedainonniAnonymoushttp://www.blogger.com/profile/12084374562174348929noreply@blogger.comBlogger475125tag:blogger.com,1999:blog-6872260001055631743.post-71129933624989544252024-03-20T08:00:00.001+01:002024-03-20T08:00:00.165+01:00RISOTTO CON BROCCOLI E ZAFFERANO<div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhN2oNojtOfXWzMvcJ9tIqGfCHN0gBPAIDGijbk3rEhKHyX0YuUl-ymN2-6k5AWMeoqdavHKmvSF1LoLk_0Q4MRPpovt3qzQmeprJaNPtE2yOORnFyFwt811_WT-G6eXu5sxf7j7rcupaZRshu1jeZM9MTcmTrTTCKGoZb8D5BcSY2-TOrrfYOqbpDlsvuc" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="482" data-original-width="639" height="483" src="https://blogger.googleusercontent.com/img/a/AVvXsEhN2oNojtOfXWzMvcJ9tIqGfCHN0gBPAIDGijbk3rEhKHyX0YuUl-ymN2-6k5AWMeoqdavHKmvSF1LoLk_0Q4MRPpovt3qzQmeprJaNPtE2yOORnFyFwt811_WT-G6eXu5sxf7j7rcupaZRshu1jeZM9MTcmTrTTCKGoZb8D5BcSY2-TOrrfYOqbpDlsvuc=w640-h483" width="640" /></a></div>Oggi pasta e broccoli?.... no oggi riso e broccoli e...zafferano buonissimo!! Delicato dal profumo inconfondibile dei broccoli e dal sapore forte e amarognolo dello zafferano che arricchisce il piatto con il suo caratteristico colore, questo risotto, preparato all'ultimo minuto, mi è piaciuto tantissimo. PROVATELO<br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJm2B68eQTS5bxczGthtCvh3uP9G0_cnaFBArZm7NU231verMtGcpvuTtnMcUvoNUUySYG_LqJuSpn9Qbn9KmzZ8R_0RnPQx__38pI-b3Y5s1g-8QVgkmE2bsZCUYGz7Ql0cV_O_LTNNGSOGADNzyq9P_5_xFShPl36DRECeUab1OsoxrTFGtGEpum5l9/s4000/004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJm2B68eQTS5bxczGthtCvh3uP9G0_cnaFBArZm7NU231verMtGcpvuTtnMcUvoNUUySYG_LqJuSpn9Qbn9KmzZ8R_0RnPQx__38pI-b3Y5s1g-8QVgkmE2bsZCUYGz7Ql0cV_O_LTNNGSOGADNzyq9P_5_xFShPl36DRECeUab1OsoxrTFGtGEpum5l9/w640-h480/004.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"> </div></div><div class="separator" style="clear: both; text-align: justify;"><b style="text-align: left;">Nota della spesa</b></div></div></span></div><div style="text-align: left;"><span style="color: #990000;">gr. 160 di riso arborio o carnaroli</span></div><div style="text-align: left;"><span style="color: #990000;">gr. 300 di cimette di broccoli<br /></span><span style="color: #990000;">1 porro<br /></span><span style="color: #990000;">1 bustina di zafferano </span></div><div style="text-align: left;"><span style="color: #990000;">olio extra vergine d'oliva</span></div><div style="text-align: left;"><span style="color: #990000;">parmigiano-reggiano</span></div><div style="text-align: left;"><span style="color: #990000;">sale<br /></span><span style="color: #990000;">brodo vegetale</span></div><div style="text-align: left;"><span style="color: #990000;">*************************************************************************************************</span></div><div style="text-align: left;"><span style="color: #990000;">Mondare le cimette di broccoli e ridurle a fettine sottili. In una larga padella rosolare in alcuni cucchiai di olio il porro tagliato a rondelle, unire successivamente le cimette mescolare e a lasciare insaporire, aggiungendo alcuni cucchiai di brodo vegetale. </span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ57b0iHTCmIAV3U9OHf31B6y2hHP0lMb-qvSrNOmPK-Cwig-pM1uPz7xfD7tq_nX8McO6SLnKlnNY0OuKltZ4prCX2kz5U0CaVsSuJ-r8-JKzRURUtHIhLBc2-MB1aHd6Va2ZGPv3eyRylBPnlZnvkyQjsVbt05kdoHbGeoHIuR36yuyXT3Ce92_AIhnW/s726/Pacchetto%20immagini%20copia.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="266" data-original-width="726" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ57b0iHTCmIAV3U9OHf31B6y2hHP0lMb-qvSrNOmPK-Cwig-pM1uPz7xfD7tq_nX8McO6SLnKlnNY0OuKltZ4prCX2kz5U0CaVsSuJ-r8-JKzRURUtHIhLBc2-MB1aHd6Va2ZGPv3eyRylBPnlZnvkyQjsVbt05kdoHbGeoHIuR36yuyXT3Ce92_AIhnW/w640-h234/Pacchetto%20immagini%20copia.jpg" width="640" /></a></span><span style="color: #990000;">A metà cottura unire il riso mescolare e continuare la cottura aiutandosi con il brodo vegetale. Quando il risotto risulterà al dente unire lo zafferano mescolare e ultimare la cottura. Impiattare e servire con parmigiano-reggiano</span></div><div style="text-align: left;"><b style="color: #990000;"> Siate lieti, buona giornata</b></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com1tag:blogger.com,1999:blog-6872260001055631743.post-37651720573335547292024-03-12T19:01:00.001+01:002024-03-12T19:03:46.378+01:00ZUPPA DI CANNELLINI E CAVOLO NERO<div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAFM14zQyQXRCMYv3wR0NM6_I7pdf-xsvtSN9d6YtEmkfzA8TvV0eUEfuIv4RM5eKYGZzqENgB2Delp3pGFeHqL_JrMxdyiBsalF0QJV8beaCNbSdD9JjRgNx0ym80tBUchXtPAGDLYyD68XuUkQl5Ea78m2F2kHC8zav5zEa98i1SXMSKnDLlfKJHrg_/s814/025c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAFM14zQyQXRCMYv3wR0NM6_I7pdf-xsvtSN9d6YtEmkfzA8TvV0eUEfuIv4RM5eKYGZzqENgB2Delp3pGFeHqL_JrMxdyiBsalF0QJV8beaCNbSdD9JjRgNx0ym80tBUchXtPAGDLYyD68XuUkQl5Ea78m2F2kHC8zav5zEa98i1SXMSKnDLlfKJHrg_/w640-h482/025c.jpg" width="640" /></a></div></div>Fa ancora freddino e una buona zuppa calda si gusta ancora specialmente di sera quando si rientra a casa infreddoliti. La sua preparazione è semplice, bastano pochi ingredienti, il cavolo nero, i cannellini, cipollotti o cipolla e un buon olio extra vergine. Adoro il cavolo nero perché è un vero toccasana in tavola, ricco di minerali e vitamine con proprietà antiossidanti, quali vitamina A vitamina C e vitamina E.</span></div><div style="text-align: left;"><span style="color: #990000;">Essendo una verdura invernale ne faccio una discreta scorta nel frezer per usarlo al bisogno. Basta scottare le lunghe foglie verde scuro in acqua leggermente salata e congelarle porzionate.</span></div><div style="text-align: left;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza9bKXePacY3VFVDaR626BUPq33__wuXqTPYn60bOVCvkvmI_je0FtM6QgIpS7DBVGthtc4DBTFs1_YqBgXgy3l7bIdHkqt_IzgN62LzaqCoYB4kjzdoQkX8bBS7AZmnrqvonFgJ-6VEa6hh32ek_dgS_vJTC017f4F0__rRcQ-cl93-Gw3GEjAygHkLp/s814/028c.jpg" style="color: #990000; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza9bKXePacY3VFVDaR626BUPq33__wuXqTPYn60bOVCvkvmI_je0FtM6QgIpS7DBVGthtc4DBTFs1_YqBgXgy3l7bIdHkqt_IzgN62LzaqCoYB4kjzdoQkX8bBS7AZmnrqvonFgJ-6VEa6hh32ek_dgS_vJTC017f4F0__rRcQ-cl93-Gw3GEjAygHkLp/w640-h482/028c.jpg" width="640" /></a></span></div><div style="text-align: left;"><b style="color: #990000;">Nota della spesa</b></div><div style="text-align: left;"><span style="color: #990000;">gr. 200 di cannellini secchi ammollare</span></div><div style="text-align: left;"><span style="color: #990000;"> un mazzetto di cavolo nero<br /></span><span style="color: #990000;">2 cippollotti compresi i gambi<br /></span><span style="color: #990000;">2 gambi di sedano<br /></span><span style="color: #990000;">Olio extra vergine d'oliva<br /></span><span style="color: #990000;">Dado vegetale (fatto in casa) x brodo circa 1e1/2lt.</span></div><div style="text-align: left;"><span style="color: #990000;">Crostini di pane in cassetta o raffermo a piacere.</span></div><div style="text-align: left;"><span style="color: #990000;">******************************************************************************************</span></div><div style="text-align: left;"><span style="color: #990000;">Mettere in ammollo i cannellini per il tempo indicato dalla confezione.</span></div><div style="text-align: left;"><span style="color: #990000;">Pulire il cavolo nero utilizzando solo le foglie scure, tagliarle a listarelle sottili.</span></div><div style="text-align: left;"><span style="color: #990000;">In un tegame rosolare in alcuni cucchiai di olio i cipollotti tagliati a rondelle utilizzando anche i gambi verdi, io avevo delle foglie di cavolo ho tagliato sottilmente e le ho aggiunte al soffritto, poi ho unito i cannellini ammollati ho mescolato al soffritto per alcuni minuti per farli insaporire, poi ho aggiunto il brodo vegetale, ho coperto e lasciato cuocere per circa un'oretta. A 3/4 di cottura ho unito il cavolo nero. Terminata la cottura ho passato leggermente con il minipimer per addensare.</span></div><div style="text-align: left;"><span style="color: #990000;">E' possibile dimezzare i tempi di cottura se userete la pentola a pressione.</span></div><div style="text-align: left;"><span style="color: #990000;">La quantità di brodo varia a secondo della consistenza che volete dare alla zuppa.</span></div><div style="text-align: left;"><span style="color: #990000;">Servire con crostini abbrustoliti in padella con un filo d'olio.</span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej5vwfmElX2iY7UYJnHzZXKR6EULjKp8AS-vo40diM-O44WKuuJ1ZqCSj2hgQOqICmM1Dd8r2AIygDUeltDDm3d6GYiYXVIuVTBKa975waXKvjRNvYeuBofjaK3C06yV4k2OMREhFYzXqZeOz2LvXIrGw4JFINvL4vlRdlqTTFsjOMl4qfnZovLgAsShj/s814/029c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej5vwfmElX2iY7UYJnHzZXKR6EULjKp8AS-vo40diM-O44WKuuJ1ZqCSj2hgQOqICmM1Dd8r2AIygDUeltDDm3d6GYiYXVIuVTBKa975waXKvjRNvYeuBofjaK3C06yV4k2OMREhFYzXqZeOz2LvXIrGw4JFINvL4vlRdlqTTFsjOMl4qfnZovLgAsShj/w640-h482/029c.jpg" width="640" /></a> </span><b style="color: #990000;">Siate sempre lieti.</b></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-26309635131602562962024-03-07T18:18:00.002+01:002024-03-10T13:27:26.818+01:00MEZZE MANICHE CON CIMETTE DI CAVOLFIORE <div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-9G56dFtaqiMsGVSFK2W3occ72YwjWlAN0XNMfjiYeNdD4U4QxvHMLWnGjO00A_i6vQMQH1eRAnM53McOETEgcA5GpLrv-WNS4Ecf1QwCwL7elAjTE-NHeon1iGBMkjxmhTkvqT6UM-ZgE7Kts5BaUGq14IyTYED_DWMMRUKIHk2ycyl8geWHNYe9OCx/s814/020c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-9G56dFtaqiMsGVSFK2W3occ72YwjWlAN0XNMfjiYeNdD4U4QxvHMLWnGjO00A_i6vQMQH1eRAnM53McOETEgcA5GpLrv-WNS4Ecf1QwCwL7elAjTE-NHeon1iGBMkjxmhTkvqT6UM-ZgE7Kts5BaUGq14IyTYED_DWMMRUKIHk2ycyl8geWHNYe9OCx/w640-h482/020c.jpg" width="640" /></a></div>E' un primo semplice e gustoso con verdure di stagione. L'idea è nata perché avevo del cavolo lessato rimasto dalla sera prima e dal momento che nella mia cucina non si getta niente, ho pensato di utilizzare le cimette per un primo piatto. Si può considerare un piatto vegetariano o piatto unico, e accompagnarlo con un'insalata mista o un pinzimonio di verdure, un frutto.... e il pranzo è servito</div></span></div><div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDSTfRi_sBrdC2P7cI1u3YmIGHxCCu_gZFLwImfeEt90k5Dm16Yj0mVwDfKZu66gyVCwpNkZZrGj94ZCTm2-4r76M7_Fxn6xsh1z1aWjEt2eaWbao5cnimDnmoizkYy09kqNVv4hwdkkYnsJfyKhUQ7qVymZpZ-ygf56AhRpmuK6m63Rq2xuhZVf7BQJx/s814/022c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDSTfRi_sBrdC2P7cI1u3YmIGHxCCu_gZFLwImfeEt90k5Dm16Yj0mVwDfKZu66gyVCwpNkZZrGj94ZCTm2-4r76M7_Fxn6xsh1z1aWjEt2eaWbao5cnimDnmoizkYy09kqNVv4hwdkkYnsJfyKhUQ7qVymZpZ-ygf56AhRpmuK6m63Rq2xuhZVf7BQJx/w640-h482/022c.jpg" width="640" /></a></div></div><b>Nota della spesa</b></span></div><div style="text-align: left;"><span style="color: #990000;">gr. 140 di pasta tipo mezze maniche</span></div><div style="text-align: left;"><span style="color: #990000;">g. 200 di cimette di cavolfiore lessate<br />1/2 cipolla tritata <br />2 acciughe<br />Peperoncino facoltativo<br />Olio evo<br />Prezzemolo tritato<br />pecorino romano</span></div><div style="text-align: left;"><span style="color: #990000;">****************************************************************************************************</span></div><div style="text-align: left;"><span style="color: #990000;">In una larga padella rosolare in alcuni cucchiai di olio la cipolla tritata e le acciughe, unire le cimette, il peperoncino e lasciare insaporire per circa 10 minuti aggiungendo alcuni cucchiai di acqua di cottura.</span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIEJaqJZP1QuuuJtgJdIyqvuHhq3Ur-cPVIFVq1a-PW8RNYyBlSlzO1BFyUc7RRskVRoQtLsZwKTOTAdh-uFI8JLq10THZStHhuKiK9T8UfMk_HDX-9bQyhc4ekzzrwf1WSO1lTjbVTgMLrB32mT4sd936dMJ9AaoxTxyn-2PrQjRCphwdIWQBchiqhq8/s726/Pacchetto%20immagini%20copia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="276" data-original-width="726" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIEJaqJZP1QuuuJtgJdIyqvuHhq3Ur-cPVIFVq1a-PW8RNYyBlSlzO1BFyUc7RRskVRoQtLsZwKTOTAdh-uFI8JLq10THZStHhuKiK9T8UfMk_HDX-9bQyhc4ekzzrwf1WSO1lTjbVTgMLrB32mT4sd936dMJ9AaoxTxyn-2PrQjRCphwdIWQBchiqhq8/w320-h122/Pacchetto%20immagini%20copia.jpg" width="320" /></a></div></div><div style="text-align: right;"><span style="color: #990000;"></span></div><div style="text-align: left;"><span style="color: #990000;">Scolare la pasta e ripassarla in padella aggiungendo il prezzemolo tritato. </span><span style="color: #990000;">Servire con una generosa spolverata di pecorino romano e olio evo.</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtXG_P2k5ZrrSPp0MkoFD1q1sIh2KfjMPQnvOa67g_uJ5t9MpWkTj5gjcE0UX-FdZd02o8XQ6KT5zIxRdn3ivntkmpgHU3m4CY4E4g5IADvftiWqsxaX1BjseKwSWx5EZljm8Yf7po2L7D2fxUEfrQDd5kCjIVYYPGCwP6r0kHbUUVuc9WapFBcr_H_XQ/s814/019c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtXG_P2k5ZrrSPp0MkoFD1q1sIh2KfjMPQnvOa67g_uJ5t9MpWkTj5gjcE0UX-FdZd02o8XQ6KT5zIxRdn3ivntkmpgHU3m4CY4E4g5IADvftiWqsxaX1BjseKwSWx5EZljm8Yf7po2L7D2fxUEfrQDd5kCjIVYYPGCwP6r0kHbUUVuc9WapFBcr_H_XQ/w640-h482/019c.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOA6eogpDggPI1V2yL3JoHmKDogKVX98Ul-iIGPPrzSYdnCAs6qdLLsRLBmBhSUaAC9hjqgIRZIEp_Nws3m6Yvo0q-nz0LXuK9_-L9FOJTJB-Xa6YfVvxD66GpPLAFMGLxnWhIz3Ldpncqv2dCdXlkt2gEr-8-7s8phKHdR_SIaK-c5iVdinRdPlnmR-Y/s814/022c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a></div><div style="text-align: left;"><span style="color: #990000;"><b> Siate sempre lieti.</b></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-39273055439051557932024-02-20T21:53:00.000+01:002024-02-20T21:53:44.892+01:00MARMELLATA DI LIMONI AL PROFUMO DI VANIGLIA <div style="text-align: left;"><span><div class="separator" style="clear: both; color: #990000; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAzBj8x9C9BilVysqgk_Dxom-E6UZy_-4lES-r7DJfhUW5e7tiRF_Xl606fN374pxPXg_w3KT4HeH_Im5qhhpoU9xLEmt8kBR6ldGHauos2Xsx04XXogL76K_eP6m3I5R9Af3pAr2AHTisoIwMarriemU4Q324fPLYcS8bZzOCj-GsSRRAL_eUkx2RJSA/s814/marmellata%20di%20limoni%20003c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAzBj8x9C9BilVysqgk_Dxom-E6UZy_-4lES-r7DJfhUW5e7tiRF_Xl606fN374pxPXg_w3KT4HeH_Im5qhhpoU9xLEmt8kBR6ldGHauos2Xsx04XXogL76K_eP6m3I5R9Af3pAr2AHTisoIwMarriemU4Q324fPLYcS8bZzOCj-GsSRRAL_eUkx2RJSA/w640-h482/marmellata%20di%20limoni%20003c.jpg" width="640" /></a></div><div class="separator" style="clear: both; color: #990000; text-align: left;">Davvero ottima la marmellata di limoni al profumo di vaniglia che ho trovato nel bel blog di<a href="https://www.batuffolando-ricette.com/2022/01/marmellata-di-limoni-e-vaniglia.html"> Simona</a></div><div class="separator" style="clear: both; color: #990000; text-align: left;">Mi piace pensare che sia una ricetta del lontano...1974 perchè è anche l'anno che mi sono sposata ed è proprio lontano ormai.... L'aroma della vaniglia arricchisce il sapore e il profumo della marmellata. L'ho assaggiata sul pane e l'ho accompagnata a qualche formaggio e vi assicuro che è davvero buona.</div><div class="separator" style="clear: both; color: #990000; text-align: left;">Non occorre fretta nel preparare questa marmellata, occorrono tre giorni fra riposo dei limoni in acqua e cottura ma ne vale la pena. Fondamentale è usare dei limoni bio meglio ancora se li trovate siciliani o della costiera amalfitana, prendersi tutto il tempo necessario sterilizzare bene i vasetti.<span style="text-align: center;"> </span></div><div class="separator" style="clear: both; color: #990000; text-align: center;"> Grazie di cuore a Simona.</div><div class="separator" style="clear: both; color: #990000; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPT72Uc1TgJQyp_537N3DenVJ_GtTQyp57uE2AuytO1KKBrinSA4tStJhBWnClWLuiQghW4NZ1khjrUD_xBxM23GuxkxX-P19-hu9WBplK1AW43MDNot-WAhs69qrr8n0HQdVlYtDwlmGqSKxwflHBAGLbqUxBqjOsANyhEPoG9uH2ZzX0s_Ca28qRZba/s814/marmellata%20di%20limoni%20002c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPT72Uc1TgJQyp_537N3DenVJ_GtTQyp57uE2AuytO1KKBrinSA4tStJhBWnClWLuiQghW4NZ1khjrUD_xBxM23GuxkxX-P19-hu9WBplK1AW43MDNot-WAhs69qrr8n0HQdVlYtDwlmGqSKxwflHBAGLbqUxBqjOsANyhEPoG9uH2ZzX0s_Ca28qRZba/w640-h482/marmellata%20di%20limoni%20002c.jpg" width="640" /></a></div><div class="separator" style="clear: both; color: #990000; text-align: center;"> </div></span><b style="color: #990000;">Nota della spesa</b></div><div style="text-align: left;"><span style="color: #990000;"><u>(La ricetta originale prevede la seguente proporzione 2/3 di di zucchero del netto del peso dei limoni </u></span></div><div style="text-align: left;"><span style="color: #990000;"><u>e 2/3 di acqua sempre dal netto del peso dei limoni io ho aggiunto più zucchero e più acqua)</u></span></div><div style="text-align: left;"><span style="color: #990000;">g.700 di limoni naturali, buccia edibile<br /></span><span style="color: #990000;">g.600 di acqua<br /></span><span style="color: #990000;">g.600 di zucchero<br /></span><span style="color: #990000;">1/2 bacca di vaniglia </span></div><div style="text-align: left;"><span style="color: #990000;">**************************************************************************************</span></div><div style="text-align: left;"><span style="color: #990000;"><u>1°giorno</u></span></div><div style="text-align: left;"><span style="color: #990000;">Lavare accuratamente i limoni, togliere le estremità e tagliarli per il lungo a fettine eliminare la parte bianca centrale e gli eventuali semi, poi pesarli per quantificare l'acqua e lo zucchero da utilizzare secondo le proporzioni. Mettere poi le fette di limoni in una pentola e coprire con acqua abbondante ricoprire con pellicola e riporre in frigo o in luogo molto fresco. Dopo 12 ore scolare e cambiare di nuovo l'acqua e lasciare macerare per altre 12 ore. </span></div><div style="text-align: left;"><span style="color: #990000;"><u>2°giorno</u></span></div><div style="text-align: left;"><span style="color: #990000;">Scolare i limoni sostituire l'acqua, portare a bollore poi lasciare raffreddare coprire con pellicola e riporre nel frigo per altre 24 ore</span></div><div style="text-align: left;"><span style="color: #990000;"><u>3°giorno</u></span></div><div style="text-align: left;"><span style="color: #990000;">Scolare le fettine di limone dall'acqua, sistemare in una pentola aggiungendo acqua nuova e fare bollire finchè le scorzette risulteranno tenere dai 15/30 minuti. Nel frattempo preparare lo sciroppo sciogliendo lo zucchero nell'acqua (quantità della ricetta) aggiungendo la bacca di vaniglia privata dei semi, in quanto conferirebbero un colore scuro alla marmellata. Quando lo sciroppo bolle aggiungere le fettine di limone scolate dall'acqua e fare cuocere altri 15 minuti poi eliminare la bacca e gli eventuali semi sfuggiti... A questo punto frullare con il minipimer una buona parte della marmellata lasciando alcune scorzette, poi rimettere sul fuoco bassissimo e fare addensare, occorreranno più o meno altri 15 minuti. Non addensatela troppo perché durante la sterilizzazione nei vasetti caldi si addenserà naturalmente.</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXAtKCHMYeBsy3b-7Owk2uueWkKUvyZa6CgYyuyjDD5jbrm85gcVLOclJodNTFiIOFu6KEFWnsGT5V1v546qxDQUGsCVvlxB3mwMBuCNEpuvctfT8dYIuGdRMBC_d2V7rkb08QaI-tQo74k0rHLbkcb3iawugreITwXKBFCFU6v2xcMQP3-lurdYwuviW/s726/Pacchetto%20immagini%20copia.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="275" data-original-width="726" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXAtKCHMYeBsy3b-7Owk2uueWkKUvyZa6CgYyuyjDD5jbrm85gcVLOclJodNTFiIOFu6KEFWnsGT5V1v546qxDQUGsCVvlxB3mwMBuCNEpuvctfT8dYIuGdRMBC_d2V7rkb08QaI-tQo74k0rHLbkcb3iawugreITwXKBFCFU6v2xcMQP3-lurdYwuviW/w640-h242/Pacchetto%20immagini%20copia.jpg" width="640" /></a></div><div style="text-align: left;"><span style="color: #990000;"><u>Per la sterilizzazione</u></span></div><div style="text-align: left;"><span style="color: #990000;">Lavare accuratamente i vasetti, i tappi non devono avere imperfezioni per usi precedenti, meglio sostituirli. I vasetti vanno asciugati in forno caldo almeno 100°/120°. Riempire i vasetti caldi con la marmellata calda, chiudere ermeticamente con i tappi e capovolgere i vasetti per almeno 20 minuti. Rivoltarli, lasciare raffreddare. A questo punto si possono riporre in luogo fresco, io in cantina. La marmellata sarà pronta da gustare dopo un riposo in luogo buio e fresco per almeno 2 mesi.</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowgtMOxU3wsdc0M35meQ2N-dRXmi-NgyCm8KoY8eDOvMUnJidPyltgWC0pUrmfMgypJ0F3wpWz_JU7i2CVr-H4VVl_ZHueCSwLXh1oUh9ql4kQ6fJGQQe3o2z0z_YhtrXxa8X3SxCtS5SLgzCF5fl27hOj0Si3srPuGjRv0o8VQ9ZWUadcE-vEsgsJUoB/s814/marmellata%20di%20limoni%20001c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowgtMOxU3wsdc0M35meQ2N-dRXmi-NgyCm8KoY8eDOvMUnJidPyltgWC0pUrmfMgypJ0F3wpWz_JU7i2CVr-H4VVl_ZHueCSwLXh1oUh9ql4kQ6fJGQQe3o2z0z_YhtrXxa8X3SxCtS5SLgzCF5fl27hOj0Si3srPuGjRv0o8VQ9ZWUadcE-vEsgsJUoB/w640-h482/marmellata%20di%20limoni%20001c.jpg" width="640" /></a></div><div style="text-align: left;"><div> <b style="color: #990000;">Siate sempre lieti</b></div><div><span style="color: #990000;"><b> Nonna Dani </b></span></div></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com5tag:blogger.com,1999:blog-6872260001055631743.post-38372864729489065682024-02-07T20:45:00.002+01:002024-02-07T20:49:02.443+01:00INSAPORITORE VEGETALE<div style="text-align: left;"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlqVcNna41ZNVsJY8XDmVQwRn3o3sJEu7DlT5N6ZB27PZvzwW9CFEVZMbya7uJ7D-SKu4VpteWhXqbC2EiKCerzPd6jTdV_QxN-sIfvUTxv4Y6s43_7prOo6DiYva9r5vGo9G5RxjzFx7Fu3zo67Wu6IkJKQkomAM1agcBbQfJDIDYffMjlVfT_DGa1cX/s726/Pacchetto%20immagini%20copia.jpg2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="280" data-original-width="726" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlqVcNna41ZNVsJY8XDmVQwRn3o3sJEu7DlT5N6ZB27PZvzwW9CFEVZMbya7uJ7D-SKu4VpteWhXqbC2EiKCerzPd6jTdV_QxN-sIfvUTxv4Y6s43_7prOo6DiYva9r5vGo9G5RxjzFx7Fu3zo67Wu6IkJKQkomAM1agcBbQfJDIDYffMjlVfT_DGa1cX/w640-h246/Pacchetto%20immagini%20copia.jpg2.jpg" width="640" /></a><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; text-align: left;">Da tempo volevo preparare l'insaporitore vegetale o dado, (chiamiamolo come più ci piace) molto utile in cucina. Quello che ho preparato io è davvero ottimo, naturale, genuino, buono insomma fatto da me!!</span></div></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">Io ho usato una zucchina, cipolla, patata, sedano, ma naturalmente sarà possibile usare altre verdure a seconda dei vostri gusti.</span></div><div><span style="color: #990000;">Pensavo di averne preparato troppo, ma non è così... perchè un pezzetto nel ragù, un pezzetto nell'arrosto, un pezzetto nelle verdure saltate in padella, un pezzetto nel brodo per il risotto, il contenitore è calato alla grande e fra poco dovrò rifarlo. E' davvero comodo averlo nel congelatore. Non avendo conservanti, se non il sale, si può mantenere solo congelandolo, quindi non si può tenere in dispensa e nemmeno nel frigorifero. Chiusi in un contenitore ermetico i cubetti vanno separati fra loro avvolgendoli in piccoli quadretti di carta forno, si conserveranno per almeno 3 mesi, ma vedrete finiranno prima...</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDaOXn4xgXKhThS2DkVKzIjJJYOsVuyQ3Usv7WiUwzBKqnUlrVM53nD4CYxLgEqau_0-fD6TxieaQyYljqAbERDUHhmlD7dtvpfCEPy8uxZdgrx4XkQPYtUtrHHaGxT-RtJh54QOaqhyphenhyphenP40sd26IIjnz9Lc37OcMNc4fzDV9kXbkpkzl0qeq20iSljV18/s814/022c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDaOXn4xgXKhThS2DkVKzIjJJYOsVuyQ3Usv7WiUwzBKqnUlrVM53nD4CYxLgEqau_0-fD6TxieaQyYljqAbERDUHhmlD7dtvpfCEPy8uxZdgrx4XkQPYtUtrHHaGxT-RtJh54QOaqhyphenhyphenP40sd26IIjnz9Lc37OcMNc4fzDV9kXbkpkzl0qeq20iSljV18/w640-h482/022c.jpg" width="640" /></a><span style="color: #990000;"><br /></span><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUq2Axz8rRCvM54UnOsTSA7Wiz-uCV8J-6QhXXE4FX8f3Ru0ET1dlVac8ZaL_S3Qov26YUryjnoq9Wvy-u_HmnbOKglBz2drietWlGHpxzvhxtNNc3QD1YC0JX9NMG6IxF4keyL1c-3Kat79KoGMnJwnRyshw8v5Lsu1vz20EtCP5BsVozCsfbcTTHweCx/s814/002c.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUq2Axz8rRCvM54UnOsTSA7Wiz-uCV8J-6QhXXE4FX8f3Ru0ET1dlVac8ZaL_S3Qov26YUryjnoq9Wvy-u_HmnbOKglBz2drietWlGHpxzvhxtNNc3QD1YC0JX9NMG6IxF4keyL1c-3Kat79KoGMnJwnRyshw8v5Lsu1vz20EtCP5BsVozCsfbcTTHweCx/w200-h151/002c.jpg" width="200" /></a></div></div></div><div style="text-align: left;"> </div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b> <span style="color: #990000;">Nota della spesa<br /></span></b><span style="color: #990000;">500 gr. di verdure miste (zucchina, cipolla, carota, patata sedano già pulite) </span><span style="color: #990000;"><br /></span><span style="color: #990000;">150 gr. di sale fino<br /></span><span style="color: #990000;">1 cucchiaio di olio extra vergine d'oliva </span></div><div style="text-align: left;"><span style="color: #990000;"><b>*************************************************************************************</b></span></div><div style="text-align: left;"><span style="color: #990000;">Dopo aver lavato e tagliato le verdure a cubetti, in una padella ho versato il cucchiaio d'olio ho unito le verdure, le ho fatte appassire per una decina di minuti mescolando bene. Ho unito il sale ed ho continuato a cuocere per altri 10/15 minuti, in questo frangente le verdure rilasceranno la loro acqua che lasceremo evaporare.</span></div><div style="text-align: left;"><span style="color: #990000;">Passare le verdure cotte nel mixer poi ripassare la purea ottenuta in padella per altri 10 minuti sempre mescolando.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZpwifZr6FJm4So05y8x9lZOGiXZMa1Rt7OHbBTBKi8XCh3ZgYbLNcz6G408T3oFUEWNR-7QCJMeG0Wq_qlJx9Z2HW3BagqLfkzQOjdaVoF9558LRjc9TQNFUAHqiQujTLS5vtxcEnoudW1Phntizg8zqjoxagzCu8gKT0JlZGfj0YKGk5KgaZaZW4if3/s726/Pacchetto%20immagini%20copia.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="149" data-original-width="726" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZpwifZr6FJm4So05y8x9lZOGiXZMa1Rt7OHbBTBKi8XCh3ZgYbLNcz6G408T3oFUEWNR-7QCJMeG0Wq_qlJx9Z2HW3BagqLfkzQOjdaVoF9558LRjc9TQNFUAHqiQujTLS5vtxcEnoudW1Phntizg8zqjoxagzCu8gKT0JlZGfj0YKGk5KgaZaZW4if3/w640-h132/Pacchetto%20immagini%20copia.jpg" width="640" /></a></div><div style="text-align: left;"><span style="color: #990000;"> Lasciare raffreddare e versare il composto su carta forno e formare un panetto rettangolare. Mettere nel congelatore per 12/15 ore. Una volta congelato tagliare a cubetti e conservare sempre in freezer avvolgendoli ognuno con carta forno e riporre in un contenitore, poi rimettere nel congelatore.</span></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSc4mpJ3mabXqUByePMUSI3gibBIVJtqiPsvwjCRg_Nd9ht21Bf5tZLVQlRC58mfqGpSQXwrSPDVrN_CEUo0FLjZbHf8DNbRqz_ChrWonhcwEV7tq1fkuke4_pXsubobSLTr6B2qG_YyubEULX8IihIbAJbte_llqvOvGjqk-dZHbRpclO8SdzXHjjeL4/s726/3.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="270" data-original-width="726" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSc4mpJ3mabXqUByePMUSI3gibBIVJtqiPsvwjCRg_Nd9ht21Bf5tZLVQlRC58mfqGpSQXwrSPDVrN_CEUo0FLjZbHf8DNbRqz_ChrWonhcwEV7tq1fkuke4_pXsubobSLTr6B2qG_YyubEULX8IihIbAJbte_llqvOvGjqk-dZHbRpclO8SdzXHjjeL4/w640-h238/3.jpg" width="640" /></a></p><div style="text-align: left;"><span style="color: #990000;"><b> Siate sempre lieti.</b></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div><div class="wrap" style="background-color: white; 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border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; display: flex; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: rgba(0, 0, 0, 0.05); border-right-style: solid; border-top-color: initial; border-top-style: initial; border-width: 0px 1px 0px 0px; box-sizing: border-box; flex-shrink: 0; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0.6em 12px 0.6em 0px; vertical-align: baseline; width: 110px;"><span class="quantity-num" data-original="500" data-um="g" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></li><li style="border-bottom-color: rgba(0, 0, 0, 0.05); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; display: flex; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: rgba(0, 0, 0, 0.05); border-right-style: solid; border-top-color: initial; border-top-style: initial; border-width: 0px 1px 0px 0px; box-sizing: border-box; flex-shrink: 0; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0.6em 12px 0.6em 0px; vertical-align: baseline; width: 110px;"><span class="quantity-num" data-original="500" data-um="g" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></li><li style="border-bottom-color: rgba(0, 0, 0, 0.05); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; display: flex; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: rgba(0, 0, 0, 0.05); border-right-style: solid; border-top-color: initial; border-top-style: initial; border-width: 0px 1px 0px 0px; box-sizing: border-box; flex-shrink: 0; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0.6em 12px 0.6em 0px; vertical-align: baseline; width: 110px;"> </span></li><li style="border-bottom-color: rgba(0, 0, 0, 0.05); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; display: flex; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="ingredient" style="border: 0px; font: inherit; margin: 0px; padding: 0.6em 0px 0.6em 12px; vertical-align: baseline;"><br /></span></li></ul></div></div></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com4tag:blogger.com,1999:blog-6872260001055631743.post-13012604178723240572024-02-04T15:55:00.000+01:002024-02-04T15:55:05.988+01:00FINOCCHI GRATINATI<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFAsKPtXbm213gkPeut-2QQroRbZ7QnuH8MBQ2CSD8Lrbdwai9JeJ6jKaAs5J22hk9pMkJDsr3DNRdYdLfHyptHaZ07TjfMjJYU_9Ot_gWyEGy-IW86VtixgGQY35HI4mXRXnzkm_xZZFHbDwUuv2pEh9MShsWYS82cGwaYmRiDIXIyPRcfU5RymXKKd5/s814/031c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFAsKPtXbm213gkPeut-2QQroRbZ7QnuH8MBQ2CSD8Lrbdwai9JeJ6jKaAs5J22hk9pMkJDsr3DNRdYdLfHyptHaZ07TjfMjJYU_9Ot_gWyEGy-IW86VtixgGQY35HI4mXRXnzkm_xZZFHbDwUuv2pEh9MShsWYS82cGwaYmRiDIXIyPRcfU5RymXKKd5/w640-h482/031c.jpg" width="640" /></a></div></div><span style="color: #990000;">Non avete idee per cucinare i finocchi? Provate questa ricetta. Il finocchio è un'ortaggio ipocalorico ricco di proprietà benefiche, di vitamine, sali minerali e principi attivi consigliati per la cura della gotta, l'astenia; inoltre agisce anche sul fegato e migliora la funzionalità epatica. E' davvero semplice da preparare giusto io tempo di preriscaldare il forno ben caldo mi raccomando. </span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3Gtps7pkQmGWsBaCVW9_U4DVysEsvR66jB4Bk6GvV4tVnPkmE-N0nry7Jp1n6OpXxfmr9bgmKczDJPpETRnBPN_nmMQwnAnm9ZPMui9ztvs_g_XQNEb48S5SwQQD9zbcBZu9vQd6HcogmKNo0NhXWBNAkmciIWnbvm-UQuQVgWcUZ_wGheuRtvz2xEOD/s814/026c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3Gtps7pkQmGWsBaCVW9_U4DVysEsvR66jB4Bk6GvV4tVnPkmE-N0nry7Jp1n6OpXxfmr9bgmKczDJPpETRnBPN_nmMQwnAnm9ZPMui9ztvs_g_XQNEb48S5SwQQD9zbcBZu9vQd6HcogmKNo0NhXWBNAkmciIWnbvm-UQuQVgWcUZ_wGheuRtvz2xEOD/w640-h482/026c.jpg" width="640" /></a><div><b><span face="Barlow, sans-serif" style="background-color: white; color: #232425; font-size: small;"> </span><span style="background-color: white;"><span style="color: #990000; font-family: inherit;">Nota per la spesa</span></span></b><div><span style="background-color: white;"><span style="color: #990000; font-family: inherit;">1 finocchio</span></span></div><div><span style="background-color: white;"><span style="color: #990000; font-family: inherit;">1 cucchiaio di capperi</span></span></div><div><span style="background-color: white;"><span style="color: #990000; font-family: inherit;">2 cucchiai di olive taggiasche</span></span></div><div><span style="background-color: white;"><span style="color: #990000; font-family: inherit;">scaglie di parm.reggiano</span></span></div><div><span style="color: #990000;">prezzemolo</span><span style="background-color: white;"><span style="color: #990000; font-family: inherit;"> tritato</span></span></div><div><span style="background-color: white;"><span style="color: #990000; font-family: inherit;">Olio evo</span></span></div><div><span style="background-color: white;"><span style="color: #990000; font-family: inherit;">********************************************************************************************</span></span></div><div><span style="background-color: white;"><span style="color: #990000; font-family: inherit;">Tagliare a fettine molto sottili il finocchio dopo averlo ben lavato e privato del gambo ma co servate la barbetta verde. Rivestire una teglia con carta forno adagiare le fettine di finocchio aggiungete i capperi le olive, le scaglie di parm.reggiano il prezzemolo e la barbetta del finocchio tritate. Per la presenza dei capperi forse non occorre nemmeno salare vedete voi se aggiungerlo o meno. Irrorare con olio extra vergine d'oliva, rimestare tutti. gli ingredienti e infornare per 20 minuti a 200°.</span></span><b style="background-color: white; color: #990000; font-family: inherit;"> </b><span style="background-color: white;"><span style="color: #990000; font-family: inherit;"><b> </b></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQiezwrXtHFquEBW9yq1fhYFe6RgG-JHGEYwqqpkbk8HfVD_-9kJ3LqKjYbgUzjKx_zg09Ng9yKLd6OD_lnzzvIluK_oUMsh2oOtA9bxAFL4Aa2JYOZGWBHip46BbKMH8ZwQyMetPIesdin4G-lPwjJHbZj62lmJr1UyiAvzgBHj3hWDmfJwk8AloU8SW/s814/023c.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQiezwrXtHFquEBW9yq1fhYFe6RgG-JHGEYwqqpkbk8HfVD_-9kJ3LqKjYbgUzjKx_zg09Ng9yKLd6OD_lnzzvIluK_oUMsh2oOtA9bxAFL4Aa2JYOZGWBHip46BbKMH8ZwQyMetPIesdin4G-lPwjJHbZj62lmJr1UyiAvzgBHj3hWDmfJwk8AloU8SW/w640-h482/023c.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;"><b>Siate sempre lieti.<br />Nonna Dani </b></span></td></tr></tbody></table></div></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-66517318260544167562024-01-28T08:00:00.070+01:002024-01-29T13:14:52.678+01:00MARMELLATA DI ARANCE WHASHINGTON NAVEL<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLeOynim0uIjX1IRFd_N7KxteawBDKne9mFxqwVKPt64Z8AIL3h3S4QKl9Sde_eFV40T22a6fk1w1dpr-zmIn50xTIYnToBF9BmOobOiKnQXRGDGHbqJXz-RhxQ3qwCVMBpWjLp3so2QK6s2ImDkjP7JOf4kYxVa2kaal5KgYcTD-RDS4qstlZ3qo3cBv/s814/017c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLeOynim0uIjX1IRFd_N7KxteawBDKne9mFxqwVKPt64Z8AIL3h3S4QKl9Sde_eFV40T22a6fk1w1dpr-zmIn50xTIYnToBF9BmOobOiKnQXRGDGHbqJXz-RhxQ3qwCVMBpWjLp3so2QK6s2ImDkjP7JOf4kYxVa2kaal5KgYcTD-RDS4qstlZ3qo3cBv/w640-h482/017c.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span><span style="color: #990000;">Ho preparato questa ottima marmellata di arance dopo aver trovato la ricetta sul bellissimo blog di </span><a href="https://www.batuffolando-ricette.com/2023/02/marmellata-di-arance-washington-navel-e.html?m=1">Simona</a><span style="color: #990000;"> perchè ritengo questa ricetta e la marmellata ottime. Anch'io ho preparato tempo fa marmellate di arance aromatizzate </span><a href="http://ristorantedainonni.blogspot.com/2017/02/marmellata-di-arance-e-peperoncino.html" style="color: #990000;">Marmellata di arance e peperoncino</a><span style="color: #660000;"> e</span><span style="color: black;"> </span><a href="https://ristorantedainonni.blogspot.com/2018/02/marmellata-di-arance-tarocco-e-zenzero.html" style="color: #990000;">Marmellata arance e zenzero</a><span style="color: black;"> </span><span style="color: #990000;">con un procedimento completamente diverso da quello usato da Simona ed è proprio questo metodo che ha stuzzicato la mia curiosità. Infatti la marmellata e soprattutto le bucce restano morbide e gradevoli al palato. Dopo aver trovato delle arance biologiche Whashington Na</span></span><span style="color: #990000;"> in un freddo pomeriggio di questo mese di gennaio ho preparato questa delizia, dolce - amara al punto giusto, graditissima a mio marito. Ho omesso di aggiungere l'anice stellato perchè volevo preparare una marmellata di arance classica che mi mancava. Un grazie particolare a Simona per la chiarezza nella spiegazione della ricetta, nonché per le belle foto.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">BUONA DOMENICA</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd0oXPcmwuANglfm8raZMDidQXLDAKeWHaMwtnkqnA1fx1CRr4kQ6phdUmKnM7d37Jnbs0WGd0PH7eM-eVqb3jPQhpu2hEXItFi1O4y-y9sBhJx55EU4OkIbBqH0wyDP3DJeblEVLJz_MJI8dTo9sg2pLZ5UMxlk8R5kY98L8wRq9aorGTWL2NJAtLPdo/s814/018c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd0oXPcmwuANglfm8raZMDidQXLDAKeWHaMwtnkqnA1fx1CRr4kQ6phdUmKnM7d37Jnbs0WGd0PH7eM-eVqb3jPQhpu2hEXItFi1O4y-y9sBhJx55EU4OkIbBqH0wyDP3DJeblEVLJz_MJI8dTo9sg2pLZ5UMxlk8R5kY98L8wRq9aorGTWL2NJAtLPdo/w640-h482/018c.jpg" width="640" /></a></div><span style="color: #990000;"><b>Nota della spesa</b></span><div><div><span style="color: #990000;">1,5 kg washington navel bio (buccia edibile)🍊</span></div><div><span style="color: #990000;">50 ml succo limone bio🍋</span></div><div><span style="color: #990000;">400 ml. acqua </span></div><div><span style="color: #990000;">950 g zucchero semolato </span></div><div><span style="color: #990000;">***********************************************************************************</span></div><div><span style="color: #990000;">In un contenitore mettere le arance e lasciarle coperte completamente con acqua fredda ed aiutandosi con un peso perché rimangano immerse, per 3 giorni cambiando l'acqua ogni 12 ore per 4/5 volte. Le arance così sistemate vanno lasciate al fresco in frigorifero oppure approfittando delle temperature fredde (2°/7°) in terrazzo.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UI-I1QEe-6z9LbcAd8LFsx1_hsu1qCrNAqFWjT2yoRTQUf4GdxTyrV3bGYfEyqujJkqgXd9djNwym2zOEmqoCWTFzheMyKG01NpJIPkryQCRkRWaNSpTEAdJKwc4RqVzE2hAXY1671xZRHkltNszGUD79KUtUAICSS1RslQrIPYC7MSu1PoGovQSx-7K/s814/013c.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UI-I1QEe-6z9LbcAd8LFsx1_hsu1qCrNAqFWjT2yoRTQUf4GdxTyrV3bGYfEyqujJkqgXd9djNwym2zOEmqoCWTFzheMyKG01NpJIPkryQCRkRWaNSpTEAdJKwc4RqVzE2hAXY1671xZRHkltNszGUD79KUtUAICSS1RslQrIPYC7MSu1PoGovQSx-7K/w200-h151/013c.jpg" width="200" /></a><span style="color: #990000;">Successivamente toglierle dall'acqua, senza sbucciarle tagliarle nel senso della lunghezza eliminando le estremità e la parte bianca centrale, in fettine sottili regolari. Trasferirle in una ciotola compreso il succo in una grande padella o casseruola e coprirle completamente con lo zucchero, mescolare, coprire e lasciare riposare a temperatura ambiente per 4 ore. </span><span style="color: #990000;">Trascorso questo tempo aggiungere l'acqua, il succo del limone e mettere sul fuoco e lasciare cuocere per circa 50 minuti mescolando costantemente. Quando la buccia risulterà tenera. A questo punto spegnere il fuoco e con l'aiuto del minipimer frullare la marmellata grossolanamente oppure più fine a seconda dei gusti. Rimettere sul fuoco al minimo mescolando continuamente e lasciare cuocere per circa un'oretta o anche meno dipende se si vuole ottenere una marmellata più fluida o densa. A fine cottura invasare la marmellata bollente nei vasetti caldi, precedentemente lavati e sterilizzati in forno statico, chiudere con i tappi anch'essi sterilizzati e capovolgerli per circa 10 minuti. Conservare la marmellata in luogo buio e fresco per almeno 30 giorni prima di consumarla.</span></div><div><div style="background-color: white; font-family: Laila, serif; font-size: 18px; text-align: justify;"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifU37s-ODWJB7uVr_KbsqD89WKW9SNEgJP7M8FwIJfTa-jZn80HVXMB_kY-9kJYMhdsQcVS4g3MZ5qEBFZBavNKY9Z_VCK29qSRP6bnKiP2qBWlt_sjdRi1TJhQR6nJie47NuvHpy9ssQoDR5uyj5nzCTGyQQC90oTfG_cXiRljNcegygyuMxzyPQEcm_M/s814/014c.jpg" style="color: #631325; font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifU37s-ODWJB7uVr_KbsqD89WKW9SNEgJP7M8FwIJfTa-jZn80HVXMB_kY-9kJYMhdsQcVS4g3MZ5qEBFZBavNKY9Z_VCK29qSRP6bnKiP2qBWlt_sjdRi1TJhQR6nJie47NuvHpy9ssQoDR5uyj5nzCTGyQQC90oTfG_cXiRljNcegygyuMxzyPQEcm_M/w640-h482/014c.jpg" width="640" /></a><span style="color: #631325;"> </span><span style="color: #990000;"><b>Siate sempre lieti.</b></span></div><div><span style="color: #990000;"><b> Nonna Dani</b></span></div></div></div></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com2tag:blogger.com,1999:blog-6872260001055631743.post-22574443797330341682024-01-22T17:58:00.003+01:002024-01-27T15:28:19.373+01:00PENNE AL SUGO DI ORATA OLIVE E POMODORI SECCHI<div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUPhI2lumMEXHUuS6rYaCyQyt5-F6CZGp7RZDY5Z5_KpNlF7BxmaUEzstSHZBcsLBSIFrb2IhUA3pwwEMYOdSi4EyZZvoPRCmfr2dDzJhTDtLx4GAw7fUTCYjO_3VhRLMQ8e7_tjhN-C6zL3B2DQBAHcKplr6QNPcHUzg-Mv2-kz9TeBmpBjZe2x1XmzS/s814/022c.jpg" style="font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUPhI2lumMEXHUuS6rYaCyQyt5-F6CZGp7RZDY5Z5_KpNlF7BxmaUEzstSHZBcsLBSIFrb2IhUA3pwwEMYOdSi4EyZZvoPRCmfr2dDzJhTDtLx4GAw7fUTCYjO_3VhRLMQ8e7_tjhN-C6zL3B2DQBAHcKplr6QNPcHUzg-Mv2-kz9TeBmpBjZe2x1XmzS/w640-h482/022c.jpg" width="640" /></a><div class="separator" style="clear: both; text-align: left;">Ho preparato questo primo in pochissimo tempo portando un'idea nuova e gustosa sulla mia tavola. </div><div class="separator" style="clear: both; text-align: left;">Si tratta di un sugo a base di orata fatta insaporire in alcuni cucchiai di olio aglio, aggiungendo le mie amate olive.</div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTi8Ce3JQLQEWjVjH6406kE_BdDYdGzuXCJJdA5XzXK1bYaMt-F3aZmvjLMfjWyOehD_7dP9uNO8ctScKUICRxiW_-OKJhh4VdrlJVPEmt4ncBo0TN07YSXR_7yfmv2Dhq0_I-reW7SLColay8HOT7dqTZL6dwV9KrOSx3OxcYirlYH6q3SyOLl9Ki8CD/s814/021c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTi8Ce3JQLQEWjVjH6406kE_BdDYdGzuXCJJdA5XzXK1bYaMt-F3aZmvjLMfjWyOehD_7dP9uNO8ctScKUICRxiW_-OKJhh4VdrlJVPEmt4ncBo0TN07YSXR_7yfmv2Dhq0_I-reW7SLColay8HOT7dqTZL6dwV9KrOSx3OxcYirlYH6q3SyOLl9Ki8CD/w640-h482/021c.jpg" width="640" /></a></div><b style="text-align: left;">Nota della spesa</b></div></span></div><div style="text-align: left;"><span style="color: #990000;">1 Filetto di orata 🐟<br /></span><span style="color: #990000;">2 cucchiai di olive taggiasche e 2 di olive verdi<br /></span><span style="color: #990000;">2 pomodori secchi 🍅<br /></span><span style="color: #990000;">prezzemolo tritato🌱<br /></span><span style="color: #990000;">Uno spicchio Aglio🧅<br /></span><span style="color: #990000;">olio evo.</span></div><div style="text-align: left;"><span style="color: #990000;">****************************************************</span></div><p><span style="color: #990000;">Rosolare in padella alcuni cucchiai di olio lo spicchio d'aglio schiacciato, aggiungere 1/2 cucchiaio di prezzemolo tritato, poi unire l'orata tagliata a cubetti, fare cuocere poi unire i pomodorini tagliati a julienne e le olive. Finire la cottura aggiungendo al sugo alcuni cucchiai di acqua di cottura della pasta. A fine cottura aggiungere un cucchiaio di olio e il prezzemolo tritato. Impiattare e servire. </span></p><p><span style="color: #990000;"> <b>BUON APPETITO </b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8QzkQEsKBO4z_zN7h6BuxLExqeuoZL8g6w_lUR4Lhw3OutkEV0sAWD11HnQHQpkfGPvZC_ozGOcDXHDPvroRIbzmKVn8JwBXY7qxGRYQQ5KGDV6XWjRR_BcTJibjZrQSPbEanuCNtTL_a8Yy0SNmzUqRiO012ElY2A7B-4dUGANf42tziMahWYl435T-/s814/025c.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8QzkQEsKBO4z_zN7h6BuxLExqeuoZL8g6w_lUR4Lhw3OutkEV0sAWD11HnQHQpkfGPvZC_ozGOcDXHDPvroRIbzmKVn8JwBXY7qxGRYQQ5KGDV6XWjRR_BcTJibjZrQSPbEanuCNtTL_a8Yy0SNmzUqRiO012ElY2A7B-4dUGANf42tziMahWYl435T-/w640-h482/025c.jpg" width="640" /></a><span style="color: #990000;"> </span><b style="color: #990000;">Siate sempre lieti.</b></p><p><span style="color: #990000;"><b> Nonna Dani</b></span></p><div style="text-align: left;"><span style="color: #990000;"><br /></span></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-91889247911783857422023-11-07T17:50:00.003+01:002023-11-07T18:03:38.724+01:00SBRICIOLATA DI MELE UVETTA E CREMA PASTICCERA<p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzc_jvnkpBUGQdYt1Sf_hRPeIiNinqSR8ZdAUSnuvDaByaVUgvgQYEkLAxr5dc4WC_2hUZM4mbrhLfLRKhCc0-0NPNGYBTJRK51FevYmH0GjI10BX7OVEsPgR8ezZaob-pRBHiEDoh7i4eqemffHY25ZmuBOyYZHovCvF8d3MrMmK2ZPR-_GqdkSWwdi67/s814/013c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzc_jvnkpBUGQdYt1Sf_hRPeIiNinqSR8ZdAUSnuvDaByaVUgvgQYEkLAxr5dc4WC_2hUZM4mbrhLfLRKhCc0-0NPNGYBTJRK51FevYmH0GjI10BX7OVEsPgR8ezZaob-pRBHiEDoh7i4eqemffHY25ZmuBOyYZHovCvF8d3MrMmK2ZPR-_GqdkSWwdi67/w640-h482/013c.jpg" width="640" /></a><span style="text-align: center;"> </span><span style="color: #990000;">E' una semplice torta di mele la prima della stagione che preparo con le mele nuove. Si chiama sbriciolata perché ho sbriciolato, così si fa, la pasta rivestendo prima il sotto dello stampo e poi la parte sopra della torta. Le mele usate sono le Royal Gala, ho aggiunto uvetta e crema pasticcera. Una vera bontà.</span></p><p><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpV_K2_yMe048QKvHtu0QY5O3SLQrHmo0z5T09E3gPeZrN6d-K_BLBq2JNmN9BgfONDZM3a_xIoMfxIWPjbXdG0-yKLY9pdPMdUDvECnXX5-Syua6OR-b9oOZFBr1ZCzCCF3_WnPCEMWQ6nWjFpKU5ZGY7ivvYjkTAwFuLyMhTbyEyTMRxrsFB_4KbqY2/s814/009c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpV_K2_yMe048QKvHtu0QY5O3SLQrHmo0z5T09E3gPeZrN6d-K_BLBq2JNmN9BgfONDZM3a_xIoMfxIWPjbXdG0-yKLY9pdPMdUDvECnXX5-Syua6OR-b9oOZFBr1ZCzCCF3_WnPCEMWQ6nWjFpKU5ZGY7ivvYjkTAwFuLyMhTbyEyTMRxrsFB_4KbqY2/w640-h483/009c.jpg" width="640" /></a></span></p><div style="text-align: left;"><span style="color: #990000;"><b>Nota per la spesa<br /></b></span><span style="color: #990000;"><u>Per la pasta frolla: </u><br /></span><span style="color: #990000;">500 gr di farina 00 per dolci <br /></span><span style="color: #990000;">200 gr di burro;<br /></span><span style="color: #990000;">250 gr di zucchero;<br /></span><span style="color: #990000;">2 uova di🐔<br /></span><span style="color: #990000;">Un pizzico di sale;<br /></span><span style="color: #990000;">20 gr di latte;<br /></span><span style="color: #990000;">1 bustina di lievito<br /></span><span style="color: #990000;"><u>Ingredienti per il ripieno:</u></span></div><div style="text-align: left;"><span style="color: #990000;"><u>Crema pasticcera<br /></u></span><span style="color: #990000;">3 tuorli<br /></span><span style="color: #990000;">3 cucchiai di farina 00<br /></span><span style="color: #990000;">4 cucchiai di zucchero semolato<br /></span><span style="color: #990000;">3 bicchieri di latte<br /></span><span style="color: #990000;">Vaniglia e scorza di limone;</span></div><div style="text-align: left;"><span style="color: #990000;"><u>inoltre occorrono</u><br /></span><span style="color: #990000;">2 mele 🍎🍎<br /></span><span style="color: #990000;"> g. 50 di uvetta sultanina ammollata nel liquore<br /></span><span style="color: #990000;">una noce di burro<br /></span><span style="color: #990000;">2 cucchiai di zucchero semolato<br /></span><span style="color: #990000;">*******************************************<br /></span><span style="color: #990000;">In una ciotola con i polpastrelli impastare insieme tutti gli ingredienti della base fino a quando si formeranno tante briciole; ( io ho impastato con la planetaria)<br /></span><span style="color: #990000;">Dividere il composto in due parti uguali.<br /></span><span style="color: #990000;">Foderare con carta da forno una teglia da 24 e mettete una parte del composto (senza compattarla troppo)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiX46e4QturS2AwrqzJ5X49IojCCUguPREBNza1pnAdg4Gk27o7Bh6lEptsZJHnNj132-7GaxrnxSzHe7yeWB0e6IeNJSZz1lxGW2KZRWBPH8eltZuMMMvK5pHKjRyDYIdvaurFdbBu6JB0mDwJ9PWE6johZkdmQH59EDUuUw7q3Njk8uAx_yJn43lfEn/s726/Pacchetto%20immagini%20copia.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="564" data-original-width="726" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiX46e4QturS2AwrqzJ5X49IojCCUguPREBNza1pnAdg4Gk27o7Bh6lEptsZJHnNj132-7GaxrnxSzHe7yeWB0e6IeNJSZz1lxGW2KZRWBPH8eltZuMMMvK5pHKjRyDYIdvaurFdbBu6JB0mDwJ9PWE6johZkdmQH59EDUuUw7q3Njk8uAx_yJn43lfEn/w320-h248/Pacchetto%20immagini%20copia.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #990000;">Preparare la crema pasticcera:<br /></span><span style="color: #990000;">In un pentolino versare i tuorli lo zucchero e montare bene; aggiungere la farina la scorza del limone continuare a mescolare poi unire il latte amalgamare bene e portare a ebollizione.<br /></span><span style="color: #990000;">Pulire e tagliare le mele a tocchetti, ripassarle con un po’ di burro e zucchero in una padella aggiungere l’uvetta, un dito di rum da fare evaporare;<br /></span><span style="color: #990000;">Versare la crema pasticcera sulla base di pasta frolla sbriciolata creata nella teglia (ricordatevi di fare anche un po’ di bordo);<br /></span><span style="color: #990000;">A questo punto adagiare le mele sopra la crema, coprire il ripieno con la restante frolla, sempre sbriciolata (farla cadere sopra e cercare di riempire tutto);<br /></span><span style="color: #990000;">Cuocere a forno caldo 180° per circa 30/40 minuti.<br /></span><span style="color: #990000;">Farla raffreddare e prima di gustarla cospargere di zucchero a velo.</span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtf7x9Pf4DqYRqvjEWK9zrJEDiRrwP7NnoujzF7Iu3DsNzV_tJ5AdpTExoQXXwtSQpxNdcjf4SK08CpIyt5v0ImDbVeZPhsLTMHwGszml9fveoWgrFljIdN47nG0q2md-98j9QQVbzNH_zhS8f_SaBhZ-XcBomIpIGXt5Qxs_plCcohcMS-voRkqOSllF/s814/013c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtf7x9Pf4DqYRqvjEWK9zrJEDiRrwP7NnoujzF7Iu3DsNzV_tJ5AdpTExoQXXwtSQpxNdcjf4SK08CpIyt5v0ImDbVeZPhsLTMHwGszml9fveoWgrFljIdN47nG0q2md-98j9QQVbzNH_zhS8f_SaBhZ-XcBomIpIGXt5Qxs_plCcohcMS-voRkqOSllF/w640-h482/013c.jpg" width="640" /></a></span></div><div style="text-align: left;"><b style="color: #990000;"> Siate lieti sempre</b></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com1tag:blogger.com,1999:blog-6872260001055631743.post-3968159074146412442023-09-19T21:29:00.004+02:002023-09-19T21:29:37.766+02:00PENNE CON CREMA DI GORGONZOLA MASCARPONE E NOCI <div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPFwzNkgltv_EcOtysTFwloFOX7Q0OSOLITOW5ylbxYsk48Ofp5h_fGjlDriT0U_An71-709puZqZ0Z8oJh40AamXXpZ-xRXv-3Xx9A8A-p0FIp8bLI7LRLy3bDHkTPHv0GE08YFgxDbaq_ypBBxMwr9IXZlWLM-MyLUrx2GRqSIxNnjd4-ryQG5d8cNt/s814/002c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPFwzNkgltv_EcOtysTFwloFOX7Q0OSOLITOW5ylbxYsk48Ofp5h_fGjlDriT0U_An71-709puZqZ0Z8oJh40AamXXpZ-xRXv-3Xx9A8A-p0FIp8bLI7LRLy3bDHkTPHv0GE08YFgxDbaq_ypBBxMwr9IXZlWLM-MyLUrx2GRqSIxNnjd4-ryQG5d8cNt/w640-h482/002c.jpg" width="640" /></a></div>Ricettina veloce, veloce e molto appetitosa. Ho condito le penne con un'ottima cremina al gorgonzola e mascarpone. Una bontà.<br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvlq68T9MhYhrw9odyH1P5nOTtdsZ5FeuwWI8yHKpQzK-3iysCeojOj0Iv63xjLeozKRB31sHy6-lOimDQhnUvd1uHUtgyQkaeGHL8aqyUVgexhYXUKq2mMoKEleY3nTtcalbxnlTRTpuAw2Hyh8zqEBxh7zMTJU-NfTvrLOhOp9ibtHIgXeyEqxzYTQl/s814/005c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvlq68T9MhYhrw9odyH1P5nOTtdsZ5FeuwWI8yHKpQzK-3iysCeojOj0Iv63xjLeozKRB31sHy6-lOimDQhnUvd1uHUtgyQkaeGHL8aqyUVgexhYXUKq2mMoKEleY3nTtcalbxnlTRTpuAw2Hyh8zqEBxh7zMTJU-NfTvrLOhOp9ibtHIgXeyEqxzYTQl/w640-h482/005c.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"> </div><b>Nota della spesa x due</b><br />gr.150 di penne </span></div><div style="text-align: left;"><span style="color: #990000;">gr. 5 </span><span style="color: #990000;">di gorgonzola dolce</span></div><div style="text-align: left;"><span style="color: #990000;">gr. 50 di mascarpone </span></div><div style="text-align: left;"><span style="color: #990000;">gr. 30 di gherigli di noci tritati tenendone da parte alcuni per decorare</span></div><div style="text-align: left;"><span style="color: #990000;">Erba cipollina tagliata fine</span></div><div style="text-align: left;"><span style="color: #990000;">olio evo</span></div><div style="text-align: left;"><span style="color: #990000;">sale/pepe</span></div><div style="text-align: left;"><span style="color: #990000;">****************************************</span></div><div style="text-align: left;"><span style="color: #990000;">In una terrina ammorbidire bene il gorgonzola, </span><span style="color: #990000;">unire il mascarpone due cucchiai di olio extra vergine, le noci tritate correggere di sale.</span></div><div style="text-align: left;"><span style="color: #990000;">Cuocere la pasta e condire con la crema e spolverare con erba cipollina. </span></div><div style="text-align: left;"><span style="color: #990000;"> BUON APPETITO</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4wl3rUI_At0IHRquwqPxk_YRkGPwSIXrAHb63ymZqe-hgs-alBKF4hIMZcafq1YOBN7r_lMbLrscSk3ajTiXHJaqcBd1tDNLCfYbh35Xwny2Yu3T7Q-CLq2kdtabKVNN51eJCSgchwjWn3BJ9VnfAf_tpYiJ7RPen9Zps_J5fBlxBjGmScp670EXFEgZ/s814/002c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4wl3rUI_At0IHRquwqPxk_YRkGPwSIXrAHb63ymZqe-hgs-alBKF4hIMZcafq1YOBN7r_lMbLrscSk3ajTiXHJaqcBd1tDNLCfYbh35Xwny2Yu3T7Q-CLq2kdtabKVNN51eJCSgchwjWn3BJ9VnfAf_tpYiJ7RPen9Zps_J5fBlxBjGmScp670EXFEgZ/w640-h482/002c.jpg" width="640" /></a></div><div style="text-align: left;"><span style="color: #990000;"> <b> Siate sempre lieti.</b></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div><div style="text-align: left;"><br /></div><p><br /></p>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-9396379774756693732023-08-16T17:43:00.002+02:002023-08-16T17:43:48.795+02:00TORTA SUPER FLUPPY<div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxtjFOxsmmtPKUgYlZEZXhkbwlvIk0pe5zCDH9L4INIgErTlfr7WBo6hpKVEv2Dg-_FEG3lvMPyPSwLlVUk_205dDhTTyDwFNAiItdFMfa0nVEFwJeZf4K2KoKTK6MBQPKcg8MezARNXb49mrqn_mSspFqLroK4ozOjXQsezCVuR4nHqTT8axxs8h13ih/s814/068c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxtjFOxsmmtPKUgYlZEZXhkbwlvIk0pe5zCDH9L4INIgErTlfr7WBo6hpKVEv2Dg-_FEG3lvMPyPSwLlVUk_205dDhTTyDwFNAiItdFMfa0nVEFwJeZf4K2KoKTK6MBQPKcg8MezARNXb49mrqn_mSspFqLroK4ozOjXQsezCVuR4nHqTT8axxs8h13ih/w640-h482/068c.jpg" width="640" /></a></div>Ho trovato nel web la ricetta di questa sofficissima torta fatta con la farina di riso. E' davvero velocissima da preparare e super soffice.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkfzdpQ40g0TZ_mwSy_svrKN7VFmsNR7Uk9C8s0UbqMZe16Myh95xnOS4rFqvTN-hzSUQDLNJp6l9mLrGmHSlkx6n1vk5t-2j0z5nhuW5WD3nFMKfdr2Hb9AY5EmEDw6x0VBzL6L85FVxC9qtIk5MBtSnpQ9sRpu_2StvUGm_tjjup-ts8Okfq86bpjSK/s814/070c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkfzdpQ40g0TZ_mwSy_svrKN7VFmsNR7Uk9C8s0UbqMZe16Myh95xnOS4rFqvTN-hzSUQDLNJp6l9mLrGmHSlkx6n1vk5t-2j0z5nhuW5WD3nFMKfdr2Hb9AY5EmEDw6x0VBzL6L85FVxC9qtIk5MBtSnpQ9sRpu_2StvUGm_tjjup-ts8Okfq86bpjSK/w640-h482/070c.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div></span></div><div style="text-align: left;"><span style="color: #990000;"><b>Nota della spesa</b></span></div><div style="text-align: left;"><span style="color: #990000;">gr. 210 di latte<br />gr. 75 di olio di semi<br />gr. 80 di farina di riso<br />gr. 80 di zucchero a velo<br />3 tuorli<br />3 albumi a neve<br />Bacca di vaniglia metà </span></div><div style="text-align: left;"><span style="color: #990000;">********************************************************************************************</span></div><div style="text-align: left;"><span style="color: #990000;">In un tegamino versare il latte unire l'olio lestratto o bacca di vaniglia e mescolare con una frusta a mano. Unire la farina di riso poi accendere il fuoco e continuando a mecolar fare addensare poi spegnere e lasciare intiepidire. Unire i tuorli e gli albumi precedentemente montati a neve, ben ferma, quando diventano spumosi unire lo zucchero a velo.</span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUrRXCGslSE6rxBX-0fSrPcE5qJto_-Em2kY8AfSLspUdypUGxwxnBFvBAK4tXv8wpKlp9VdSI_E4-5ldKlFw-fQsAnq-TU3Eoo7EULeFmtxbFqvzQHY5V6JmZMYXo5Ha5Nu1iHKAiUh1zVWyzC5AlmivpTsrW0FNp8tvU2RAPs3cE8nIvBviUOPdrqW-/s720/Pacchetto%20immagini%20copia.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="284" data-original-width="720" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUrRXCGslSE6rxBX-0fSrPcE5qJto_-Em2kY8AfSLspUdypUGxwxnBFvBAK4tXv8wpKlp9VdSI_E4-5ldKlFw-fQsAnq-TU3Eoo7EULeFmtxbFqvzQHY5V6JmZMYXo5Ha5Nu1iHKAiUh1zVWyzC5AlmivpTsrW0FNp8tvU2RAPs3cE8nIvBviUOPdrqW-/w640-h252/Pacchetto%20immagini%20copia.jpg" width="640" /></a></span></div><div style="text-align: left;"><span style="color: #990000;">Rivestire uno stampo da forno 18/20 di diametro preferibilmente a cerniera e versare il composto ottenuto. Cuocere in forno caldo per 60 minuti a 100° posizionando sul fondo del forno una teglia con acqua. A cottura quasi ultimata alzare il forno a 120° per altri 15 minuti. Prima di sfornare è d'obbligo la prova stuzzicadenti, togliere dallo stampo e spolverare di zucchero a velo.</span></div><div style="text-align: left;"><span face="Varela Round, Helvetica Neue, Helvetica, Arial, sans-serif" style="color: #323232;"><span style="background-color: #efefef; font-size: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByOjnTTIIgVacdClM113lTdX01jAy5rYGzQ0BBRtFjE2SdH77fKPblHrAmYDz-CaywN8TvixfPCO4MHOcBDKksLYVEWfJ73JDE1H7pevhMTYacLGEiHHyXbyHpMrRtOAatsEn3YNxc_8biWoZ0NeP2xXvy6Ot9KFrbZrju5t7Nc453Z2bYGFMGnxe89FL/s800/073c.jpg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="601" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByOjnTTIIgVacdClM113lTdX01jAy5rYGzQ0BBRtFjE2SdH77fKPblHrAmYDz-CaywN8TvixfPCO4MHOcBDKksLYVEWfJ73JDE1H7pevhMTYacLGEiHHyXbyHpMrRtOAatsEn3YNxc_8biWoZ0NeP2xXvy6Ot9KFrbZrju5t7Nc453Z2bYGFMGnxe89FL/w640-h480/073c.jpg" width="640" /></a></span></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Siate sempre lieti.</b></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div><div style="text-align: left;"><br /></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-61227618026288318442023-07-27T17:13:00.006+02:002023-07-27T19:00:42.387+02:00MAIALE IN AGRODOLCE E RISO ALLA CANTONESE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVkw0r2MBUQQXLVKDkFT5AQTWuiPgrHY06Dsb95yNVbWH7F-4Sjr5e1uU-u08iHkjdrUS-kD6tFV8t-ywcwzh1WycPUNSGhtWyE1-_oU5-f88OlDEd9ucee7Ip7JWZLGfjkvOhQL6JWvYFTJ2nKSOzAVDWvzdzlWVOokdimmCjzgPdrEMSYjEYVeqkS9e/s814/059c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVkw0r2MBUQQXLVKDkFT5AQTWuiPgrHY06Dsb95yNVbWH7F-4Sjr5e1uU-u08iHkjdrUS-kD6tFV8t-ywcwzh1WycPUNSGhtWyE1-_oU5-f88OlDEd9ucee7Ip7JWZLGfjkvOhQL6JWvYFTJ2nKSOzAVDWvzdzlWVOokdimmCjzgPdrEMSYjEYVeqkS9e/w640-h482/059c.jpg" width="640" /></a> </div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">Se voglio accontentare i miei nipoti quando li invito a pranzo devo sicuramente preparare qualcosa di insolito, che non si aspettano. Questo pranzetto l'ho preparato un lunedì, uno dei tanti, quando durante l'anno scolastico si fermavano a pranzo da me. Vi lascio immaginare la loro fame... spazzolato tutto. La bontà non è stata influenzata dalla loro fare, è davvero un ottimo piatto unico.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHLXA3q1Yzuey7_9oMhy0YuqVEStAH3Z-5IHpus0_A5MwDvXeZIVCsn4T8IDm2pRGqwml35SfaOsqGphzktRWgfZngQ12DmC45TFEHgN5DdfnCtYMFIk0pmTx0B5Da5NYAO5BGP-RzJzo8d64p9VPGn7i5RPh5coytPJi595iwABU5iciu8uehfK9Rt_2/s814/058c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHLXA3q1Yzuey7_9oMhy0YuqVEStAH3Z-5IHpus0_A5MwDvXeZIVCsn4T8IDm2pRGqwml35SfaOsqGphzktRWgfZngQ12DmC45TFEHgN5DdfnCtYMFIk0pmTx0B5Da5NYAO5BGP-RzJzo8d64p9VPGn7i5RPh5coytPJi595iwABU5iciu8uehfK9Rt_2/w640-h482/058c.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b>Nota della spesa x 5 persone</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b>Per il maiale in agrodolce</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">1 filetto di maiale gr.800 circa</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">1 peperone verde medio</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">1 peperone giallo o rosso medio</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">peperoncino rosso (facoltativo)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">2/3 cucchiai di salsa di soia</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">1 cucchiaio di zucchero</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">1 cucchiaio di aceto</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">2 cucchiai di fecola di patate</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">curry a piacere</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">sale</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">olio di semi</span></div><div class="separator" style="clear: both; text-align: left;"><b style="color: #990000;">Per il riso alla cantonese</b></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">g. 300 di riso basmati</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">g. 200 pisellini surgelati</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">g. 150 prosciutto cotto a dadini</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">1 uovo sodo</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">1 cucchiaio di salsa di soia</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkY3RgtmcVM0L7jat3xGMxNU_w8YIHQr9uSWoN5zv5-KPtKwjlB-TpXMyXbVm0m8EdIN6mAmfLiY1CWgdVNTZ7S14b5VVm3EbMAF2FqvmrMl18nZVIwX1lpaGbmTYEehS4xXclazT9bidEEgiEy6qKvJIlQ53wmfuo69sFAtMFcS8tFf73XEUG4zxkNyD7/s720/Pacchetto%20immagini%20copia.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="285" data-original-width="720" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkY3RgtmcVM0L7jat3xGMxNU_w8YIHQr9uSWoN5zv5-KPtKwjlB-TpXMyXbVm0m8EdIN6mAmfLiY1CWgdVNTZ7S14b5VVm3EbMAF2FqvmrMl18nZVIwX1lpaGbmTYEehS4xXclazT9bidEEgiEy6qKvJIlQ53wmfuo69sFAtMFcS8tFf73XEUG4zxkNyD7/w320-h126/Pacchetto%20immagini%20copia.jpg" width="320" /></a><span style="color: #990000;">olio di semi </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">*****************************************************************************************</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b>Il maiale</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">In una ciotola ho unito la carne tagliata a cubetti, poco sale, la salsa di soia e la fecola.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">A parte ho mondato e tagliato i peperoni a fettine o cubetti e messi a parte ad insaporire con un cucchiaio di soia. Nel wok, ma va bene qualsiasi padella, ho aggiunto alcuni cucchiai di olio unito i peperoni e cotto a fuoco vivace per alcuni minuti, se volete unire il peperoncino, poi ho unito il maiale e soffritto il tempo necessario, per la cottura serviranno circa 10 minuti, sempre mescolando ho salato leggermente e aggiunto ancora salsa di soia, lo zucchero l'aceto e il curry. <b>Servito caldo</b></span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08qy1117GwCYXzB8QSdugOa0KVinp3wY4VBMmj0FrcITebO5nCtUjI5PGlBb9UO9dDwyQcy3YbpUtRt_MrpICv8FeTRG1WhE6QLQmqJJt5ynMOnNrzK6M6zF6GDF5d2JyHU2eHQ7V-gc2EUQQbg4K-SSfpKOfhRct2lfzGMzB2AMLeBlyOx9QuT7aMUfE/s814/055c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08qy1117GwCYXzB8QSdugOa0KVinp3wY4VBMmj0FrcITebO5nCtUjI5PGlBb9UO9dDwyQcy3YbpUtRt_MrpICv8FeTRG1WhE6QLQmqJJt5ynMOnNrzK6M6zF6GDF5d2JyHU2eHQ7V-gc2EUQQbg4K-SSfpKOfhRct2lfzGMzB2AMLeBlyOx9QuT7aMUfE/w640-h482/055c.jpg" width="640" /></a>I<b style="color: #990000;">l riso</b></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"> Ho portato a bollore una pentola di acqua e sale poi ho unito il riso basmati e cotto al dente per circa 10 minuti, ho mescolato e lasciato raffreddare, mescolando di tanto in tanto. La qualità di questo riso abbastanza duro, non si attaccherà pur continuando leggermente a cuocersi. Nel frattempo in una ciotola ho unito il prosciutto cotto tagliato a dadini, i piselli lessati e l'uovo sodo sminuzzato, ho aggiunto il riso freddo alcuni cucchiai di olio e 1 cucchiaio di salsa di soia. <b>Servito tiepido</b> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKTGfzFmXczRDMRFAPGnIVkx6tnQ5RkizszPopPiqUty3Ms8OUy41D8p5KDNHmwDWlQiMQvfs12UHlH4h4CjLYwZIfHpeGk_xXK9V_NFfpmpXo-TdJSnBKHop4G2vPYLp0rRwHtfUGSNnKzCkxdUMabSiUK6hUi9Q8Qd3BVSW2UPJ2_OUjeLz-bxfzzVr/s814/053c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKTGfzFmXczRDMRFAPGnIVkx6tnQ5RkizszPopPiqUty3Ms8OUy41D8p5KDNHmwDWlQiMQvfs12UHlH4h4CjLYwZIfHpeGk_xXK9V_NFfpmpXo-TdJSnBKHop4G2vPYLp0rRwHtfUGSNnKzCkxdUMabSiUK6hUi9Q8Qd3BVSW2UPJ2_OUjeLz-bxfzzVr/w640-h482/053c.jpg" width="640" /></a></div><br /><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b> Siate sempre lieti</b></span></div></blockquote><div style="text-align: left;"><b><span style="color: #990000;"> Nonna Dani</span> </b></div><p><b> </b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"> </div></blockquote><br /><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-2925990670701119482023-06-15T16:55:00.003+02:002023-06-15T20:27:53.135+02:00 PAN D'ARANCIO AL FONDENTE<p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcCxPT0FWu1d7U10bdtp02UDKwKksyJ_jTQOO93x1kqxbx3lhR9D6MRf8xaUAu1-ia5IavqxUjC8jTdWlMVu_XCjnHdzgRiS5D97JPa8rhdn9pqVXBSSpRzzY9VwcN-3R9pyU2nulDY0GrwQudjt-Zgr4s4j0h-d-XQ3xwjN7z1-5de_CfKQMBVst8-A/s814/023c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcCxPT0FWu1d7U10bdtp02UDKwKksyJ_jTQOO93x1kqxbx3lhR9D6MRf8xaUAu1-ia5IavqxUjC8jTdWlMVu_XCjnHdzgRiS5D97JPa8rhdn9pqVXBSSpRzzY9VwcN-3R9pyU2nulDY0GrwQudjt-Zgr4s4j0h-d-XQ3xwjN7z1-5de_CfKQMBVst8-A/w640-h482/023c.jpg" width="640" /></a><span style="color: #990000;">Con le ultime arance tarocco di stagione ho preparato questa ottima torta più comunemente chiamato pan d'arancio dolce tipico siciliano. La ricetta l'ho trovata su internet su questo </span><a href="http://blohttps://blog.giallozafferano.it/allacciateilgrembiule/pan-d-aranciog.">blog.</a><span style="color: #990000;"> e l'ho arricchita con una copertura al fondente. E' davvero un dolce particolare profumato e soffice. </span><span style="color: #990000;"><b> </b></span></p><p style="text-align: left;"><span style="color: #990000;"><b> PROVATELO</b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPi8bze73PlWzesId-E0d8INbWt4bQCOUlUzMXK436LBjRRMl6BDYDE4ElR7AQitU_BNFL9-mjkI3-JL88s-e22ElAdKTovJ4xJ62wK7G2dZMZU2052_dvBBY6Er2z_JRPmufDo-44flpSBbRfiiyx7C5R5yYb-4CKgsnnYO7t6ekDaKqd_BisMTOcg/s814/014c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPi8bze73PlWzesId-E0d8INbWt4bQCOUlUzMXK436LBjRRMl6BDYDE4ElR7AQitU_BNFL9-mjkI3-JL88s-e22ElAdKTovJ4xJ62wK7G2dZMZU2052_dvBBY6Er2z_JRPmufDo-44flpSBbRfiiyx7C5R5yYb-4CKgsnnYO7t6ekDaKqd_BisMTOcg/w640-h482/014c.jpg" width="640" /></a></p><span style="color: #990000;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody></tbody></table></span><div style="text-align: left;"><span style="color: #990000;"><b>Nota della spesa</b></span></div><div style="text-align: left;"><span style="color: #990000;"><b>per uno stampo da 20/22</b><br /></span><span style="color: #990000;">250 g Farina<br /></span><span style="color: #990000;">250 g Zucchero<br /></span><span style="color: #990000;">100 g Burro<br /></span><span style="color: #990000;">1 Arancia intera non trattata (compresa la buccia)🍊<br /></span><span style="color: #990000;">3 Uova di🐔<br /></span><span style="color: #990000;">1 bustina Lievito in polvere per dolci<br /></span><span style="color: #990000;"><b>per lo sciroppo d'arancia</b><br /></span><span style="color: #990000;">100 g Zucchero<br /></span><span style="color: #990000;">Succo di 1 arancia</span><br /></div><div style="text-align: left;"><span style="color: #990000;"><b>Per la ganasce al cioccolato </b></span></div><div style="text-align: left;"><span style="color: #990000;">gr.150 cioccolato fondente</span></div><div style="text-align: left;"><span style="color: #990000;">g.100 di sciroppo d'arancia </span></div><div style="text-align: left;"><span style="color: #990000;">g.50 zucchero</span></div><div style="text-align: left;"><span style="color: #990000;">***********************************************************************************************</span><span style="color: #990000;"><br /></span><span style="color: #990000;">PER LA TORTA<br /></span><span style="color: #990000;">Nella planetaria montare le uova e lo zucchero fino ad ottenere un composto spumoso e biancastro. Unite a poco a poco anche il burro morbido e la farina setacciata e infine il lievito.</span></div><div style="text-align: left;"><span style="color: #990000;">Amalgamate bene tutto il composto. </span><span style="color: #990000;">Tagliate a pezzi l’arancia (togliete i semi) e frullate tutta la buccia fino ad ottenere una purea.<br /></span><span style="color: #990000;">Unite la purea al resto dell’impasto della torta e mescolate bene. </span><span style="color: #990000;">Versate l’impasto in una tortiera ben imburrata, livellate la superficie e cuocete in forno preriscaldato a 170° per 40 minuti circa.</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizb6ijqzdj5KV5LVVKnqK66vB0idhfS71b-wNV6tm57_qn0RR8HQD-Tr0_4Le0K7ZdUkLTLdIFffYcLd1KpK2DSqNby6EtY2iQFcFEXiLES_I_6oFiDEIykI0Ze1cV9d85khhqujkkGeGvdoOXquaGDv_5scRsEnXDUTSx5lbF5eZFB0D_THAPG5EYyg/s546/Pacchetto%20immagini.jpg" imageanchor="1" style="text-align: center;"><img border="0" data-original-height="141" data-original-width="546" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizb6ijqzdj5KV5LVVKnqK66vB0idhfS71b-wNV6tm57_qn0RR8HQD-Tr0_4Le0K7ZdUkLTLdIFffYcLd1KpK2DSqNby6EtY2iQFcFEXiLES_I_6oFiDEIykI0Ze1cV9d85khhqujkkGeGvdoOXquaGDv_5scRsEnXDUTSx5lbF5eZFB0D_THAPG5EYyg/w640-h166/Pacchetto%20immagini.jpg" width="640" /></a></div><div style="text-align: left;"><span style="color: #990000;">PER IL SUCCO D'ARANCIA<br /></span><span style="color: #990000;">Mettete in una padella lo zucchero e il succo dell’arancia e fate cuocere per qualche minuto fino a che tutto lo zucchero si sarà sciolto e fare addensare.</span></div><div style="text-align: left;"><span style="color: #990000;">PER LA GANASCE AL CIOCCOLATO</span></div><div style="text-align: left;"><span style="color: #990000;">Sciogliere sul fuoco il cioccolato fondente con il succo d'arancia ottenuto e versare caldo sulla torta.</span><span style="color: #990000;"><br /><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HQkZBZLgno67Fy2neEXgDkQgknAvtLXdfhGCqic2pSVjEcs78JhIsf4e9Oxaa0Qf7QaYl5_whg6ZFzt_p7Y5QEmDNFxClcKiAQ_obdqeSO-qHVpl7cJ5-3ov73yJTN_DfAaIH2Zm55rwgxZKVGEYLZKs2Wft1GR-J9DSJZ8WOgI_7vjmU6uujC35_Q/s814/011c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="814" data-original-width="614" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HQkZBZLgno67Fy2neEXgDkQgknAvtLXdfhGCqic2pSVjEcs78JhIsf4e9Oxaa0Qf7QaYl5_whg6ZFzt_p7Y5QEmDNFxClcKiAQ_obdqeSO-qHVpl7cJ5-3ov73yJTN_DfAaIH2Zm55rwgxZKVGEYLZKs2Wft1GR-J9DSJZ8WOgI_7vjmU6uujC35_Q/w482-h640/011c.jpg" width="482" /></a></td></tr></tbody></table></b><div class="separator" style="clear: both; text-align: center;"><b>Siate sempre lieti</b></div><div class="separator" style="clear: both; text-align: center;"><b>Nonna Dani </b></div><br /></span></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-84434414005267341402023-05-29T20:20:00.000+02:002023-05-29T20:20:14.874+02:00RISOTTO SPECK ZUCCHINE E ZAFFERANO<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KgqoH9ndYaLk1qolucjUhRZrersfmHjua5I8qw1B9CbTO7tLECObjzWD1aPMEfz924wYd8MZtI-UwuJhUIKlkCJM-yLzJaJXgOAnq1A3_zUV2x-kArVscCJTSwY7505LGnbhs7LuTnmcPe-6pNBSZeXkQ5ToD7YRilwXNc0rbTP0-ALl6p4XAdMAvg/s814/291c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KgqoH9ndYaLk1qolucjUhRZrersfmHjua5I8qw1B9CbTO7tLECObjzWD1aPMEfz924wYd8MZtI-UwuJhUIKlkCJM-yLzJaJXgOAnq1A3_zUV2x-kArVscCJTSwY7505LGnbhs7LuTnmcPe-6pNBSZeXkQ5ToD7YRilwXNc0rbTP0-ALl6p4XAdMAvg/w640-h482/291c.jpg" width="640" /></a></div><span style="color: #990000;">Risottino davvero appetitoso. Amo molto cucinare il riso in modo semplice usando come ingredienti base prodotti semplici, reperibili un pò ovunque. Per tirare il riso a cottura uso spesso il brodo vegetale home made, ma quando il tempo non c'è il preparato liofilizzato di una nota marca di brodo diventa indispensabile.</span></div><div style="text-align: left;"><span style="color: #990000;">Procuratevi dello speck tagliatelo a listarelle sottili, se non avete tempo lo trovate anche già tagliato, una zucchina e via in cucina, in mezz'ora sarà pronto, ah dimenticavo lo zafferano indispensabile per dare un sapore pungente e aromatico al vostro risotto.</span></div><div style="text-align: left;"><span style="color: #990000;"> BUON APPETITO<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkOh1EoJBYkjgYQ6p84YPWY4qmTkJhyBQohq1hxRgNRRTL6CSbU_KyZsGfBElwImObBtjWF5G6M8Wy2713rCrM9wPsS4Oe7mwXseBzi07AbWSOhto7h4SUXJn5R2Cr41SZxRSc4AbsrFz_3kNqIpdB0Qr22ZlioyVlh0n1HhlhVD6k_QNo8_d1dMm0w/s814/290c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkOh1EoJBYkjgYQ6p84YPWY4qmTkJhyBQohq1hxRgNRRTL6CSbU_KyZsGfBElwImObBtjWF5G6M8Wy2713rCrM9wPsS4Oe7mwXseBzi07AbWSOhto7h4SUXJn5R2Cr41SZxRSc4AbsrFz_3kNqIpdB0Qr22ZlioyVlh0n1HhlhVD6k_QNo8_d1dMm0w/w640-h482/290c.jpg" width="640" /></a> </div><b style="color: #990000;">Nota della spesa x 2 persone</b> </div><div style="text-align: left;"><span style="color: #990000;">gr. 160 di riso carnaroli o vialone </span></div><div style="text-align: left;"><span style="color: #990000;">gr. 100 di speck a listarelle<br /></span><span style="color: #990000;">1 porro di media grandezza <br /></span><span style="color: #990000;">1 zucchina a cubetti<br /></span><span style="color: #990000;">1/2 di lt di brodo vegetale <br /></span><span style="color: #990000;">Olio evo </span><span style="color: #990000;"><br /></span><span style="color: #990000;">1 bustina di zafferano<br /></span><span style="color: #990000;">parm.reggiano grattugiato </span></div><p><span style="color: #990000;">******************************************************************************************</span></p><p><span style="color: #990000;">In un tegame soffriggere il porro tagliato a rondelle in alcuni cucchiai di olio e lo speck aggiungere il riso e fare tostare per circa dieci minuti aggiungendo se necessario poco brodo perché non attacchi sul fondo del tegame. Continuare fino a metà cottura unendo brodo vegetale.</span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmq9R6Spk0uWEyMki5l3JJFCPJNxcoxQ4qjbhGwr9rEe6q23HaXIDoROeZJU4e_B0vqbGoq5nCFD7CaJ8_p_5VP2p_vnP-8BDjn7Y5K9u_8_r_K6rMe4mAtenZjKQniZ33NhkuPRFNKTPEcjWxxsYn42PgV7US4Lfug_fgqvQ5dk-vY--jpEEOFG9ow/s546/Pacchetto%20immagini.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="141" data-original-width="546" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmq9R6Spk0uWEyMki5l3JJFCPJNxcoxQ4qjbhGwr9rEe6q23HaXIDoROeZJU4e_B0vqbGoq5nCFD7CaJ8_p_5VP2p_vnP-8BDjn7Y5K9u_8_r_K6rMe4mAtenZjKQniZ33NhkuPRFNKTPEcjWxxsYn42PgV7US4Lfug_fgqvQ5dk-vY--jpEEOFG9ow/w640-h166/Pacchetto%20immagini.jpg" width="640" /></a></p><div style="text-align: left;"><span style="color: #990000;"> Aggiungere le zucchine tagliate a cubetti e la bustina di zafferano A cottura ultimata spegnere il fuoco e coprire con il coperchio. Lasciare riposare per un minuto poi unire parm.reggiano e impiattare.</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KgqoH9ndYaLk1qolucjUhRZrersfmHjua5I8qw1B9CbTO7tLECObjzWD1aPMEfz924wYd8MZtI-UwuJhUIKlkCJM-yLzJaJXgOAnq1A3_zUV2x-kArVscCJTSwY7505LGnbhs7LuTnmcPe-6pNBSZeXkQ5ToD7YRilwXNc0rbTP0-ALl6p4XAdMAvg/s814/291c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KgqoH9ndYaLk1qolucjUhRZrersfmHjua5I8qw1B9CbTO7tLECObjzWD1aPMEfz924wYd8MZtI-UwuJhUIKlkCJM-yLzJaJXgOAnq1A3_zUV2x-kArVscCJTSwY7505LGnbhs7LuTnmcPe-6pNBSZeXkQ5ToD7YRilwXNc0rbTP0-ALl6p4XAdMAvg/w640-h482/291c.jpg" width="640" /></a></div><div style="text-align: left;"><b style="color: #990000;"> Siate sempre lieti.</b></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div><div style="text-align: left;"><span style="color: #990000;"><br /></span></div><div style="text-align: left;"> </div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-18193403349695804272023-05-16T14:41:00.002+02:002023-08-08T01:38:56.191+02:00IL BENSONE<div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUDO4yFEMHTRMTvW1JR9eBRtv5mCgM_cPATILXsYFNeSTuI0hzzNkjVY1irNi82e-xkvjGY_zwaubBsTTd6h1u9RsVnnHvUTHWwyUThDzK4oKsDG3F8eVNWFnEe6wZwDloWGX-2foO3AJPXUwatQDPtQWFFGiWtKtcKbPuDGuxWlD2r7vmiaNytmlUw/s814/014c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUDO4yFEMHTRMTvW1JR9eBRtv5mCgM_cPATILXsYFNeSTuI0hzzNkjVY1irNi82e-xkvjGY_zwaubBsTTd6h1u9RsVnnHvUTHWwyUThDzK4oKsDG3F8eVNWFnEe6wZwDloWGX-2foO3AJPXUwatQDPtQWFFGiWtKtcKbPuDGuxWlD2r7vmiaNytmlUw/w640-h482/014c.jpg" width="640" /></a><span style="font-family: inherit;"><span style="color: #990000;">Che cos'è il Bensone (Bensòun in dialetto) è un tipico ed antico dolce di Modena, ottimo per tutte le occasioni, si accompagna bene con il tè e perché no, a fine pasto inzuppato nello spumante, Malvasia o altro, anche se la tradizione prevedeva un bel</span><span style="color: #990000;"> bicchiere di lambrusco </span><span style="color: #990000;">Grasparossa. Pare che originariamente il suo nome fosse "pane di benedizione" e che si portasse in chiesa il Sabato Santo o per altre feste religiose per la benedizione e solo successivamente modificato in bensone. La forma è tipicamente ovale, può essere farcino al suo interno con marmellata, nutella ma si può gustare semplicemente con una </span><span style="color: #990000;">generosa</span><span style="color: #990000;"> spolverata di zucchero in granella, senza aggiungere altro.</span></span></div><div style="text-align: left;"><span style="color: #990000;">Io l'ho farcito con <a href="https://ristorantedainonni.blogspot.com/2013/12/tortellini-al-forno.html">i</a></span><a href="https://ristorantedainonni.blogspot.com/2013/12/tortellini-al-forno.html">l ripieno</a><span style="color: #990000;"> rimasto dei tortellini preparati per Natale. E' un ripieno ricchissimo di sapori, di marmellate varie, mandorle, uvetta, caffè cioccolato, canditi. </span></div><div style="text-align: left;"><span style="color: #990000;">Mi scuso per le foto che non sono belle, ma il bensone è ottimo.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhME6rCOck2ole2in--6QX2HwB2g-NgWHU7dkA2tKABoOiQnKV2avJcJq82zD6a0CJGsTGyGVhqQy3iRzG32-YFhjWHFDqUkywBP9H7BEVRsdPxBclBncnFavnFmxiZntWQe0hO1ai1BexcVB_E1jS-ZMAIurYMe1XazfdFG31QI_kHGGzol4G0NwKgg/s814/017c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhME6rCOck2ole2in--6QX2HwB2g-NgWHU7dkA2tKABoOiQnKV2avJcJq82zD6a0CJGsTGyGVhqQy3iRzG32-YFhjWHFDqUkywBP9H7BEVRsdPxBclBncnFavnFmxiZntWQe0hO1ai1BexcVB_E1jS-ZMAIurYMe1XazfdFG31QI_kHGGzol4G0NwKgg/w640-h482/017c.jpg" width="640" /></a></div></div><b style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"> </div>Nota della spesa</b></div><div style="text-align: left;"><span style="color: #990000;">Gr. 500 di farina 00 di cui g. 50 di fecola di parate<br />gr. 200 di zucchero semolato<br />gr. 150 di burro <br />3 uova🥚🥚🥚 </span></div><div style="text-align: left;"><span style="color: #990000;">Alcuni cucchiai di Mix di marmellate o una a piacere<br />buccia grattugiata di 🍋 bio<br />latte quanto basta per impastare morbido🍶<br />pizzico di sale</span></div><div style="text-align: left;"><span style="color: #990000;">zucchero in granella<br />1 bustina di lievito per dolci</span></div><div style="text-align: left;"><span style="color: #990000;">*******************************************************************************************</span></div><div style="text-align: left;"><span style="color: #990000;">Nella planetaria impastare un'impasto morbido mescolando il burro a temperatura ambiente con lo zucchero, unire a poco a poco la farina setacciata, le uova una alla volta, la buccia grat. del limone e il pizzico di sale. Prima di unire il lievito accertarsi che l'impasto sia morbido ed eventualmente aggiungere un poco di latte. Infine unire il lievito. </span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFro_zXE06nkg4bhGxmfxhKBIZB9BUdI7BGyZKNcXmvP6IvRRujAnfEeabPmJXUAObcllvbQlGFYbV6VR1qbDPADvAKtplFdc4uCzWbbRF4yNm2tlpVJ4MtBuDuPh0d7D4b2OOZsktwzUv53l1x1eADTVrsVBlvslJcL3Ihn79EjYa42o0esWDWUing/s726/Pacchetto%20immagini%20copia.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="141" data-original-width="726" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFro_zXE06nkg4bhGxmfxhKBIZB9BUdI7BGyZKNcXmvP6IvRRujAnfEeabPmJXUAObcllvbQlGFYbV6VR1qbDPADvAKtplFdc4uCzWbbRF4yNm2tlpVJ4MtBuDuPh0d7D4b2OOZsktwzUv53l1x1eADTVrsVBlvslJcL3Ihn79EjYa42o0esWDWUing/w640-h124/Pacchetto%20immagini%20copia.jpg" width="640" /></a></div><div style="text-align: left;"><span style="color: #990000;">Su un foglio di carta da forno stendere l'impasto con il mattarello, riempire con marmellata arrotolare su se stesso, infornare a forno caldo 190° per circa 30/40 minuti.</span></div><div style="text-align: left;"><b style="color: #990000;"> Siate sempre lieti.</b></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63epNR88ywVxUpEzahFZiFQO0aCv-zZFJFDqG_rUGWAZJilqs8rWuZ9lIO0z68eJQ5JXWIZunDerL3Q0AZpuUnLFZLyqweH20OwiJxjetgILVrmKjBgez9ObpNMisD0uxE60mJWPMMqBBA3FSy5_6QdHZSmWsiQz5nv4nP1O38ggKLZWCmdJoBFsK8g/s4000/013.JPG" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63epNR88ywVxUpEzahFZiFQO0aCv-zZFJFDqG_rUGWAZJilqs8rWuZ9lIO0z68eJQ5JXWIZunDerL3Q0AZpuUnLFZLyqweH20OwiJxjetgILVrmKjBgez9ObpNMisD0uxE60mJWPMMqBBA3FSy5_6QdHZSmWsiQz5nv4nP1O38ggKLZWCmdJoBFsK8g/w640-h480/013.JPG" width="640" /></a></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com3tag:blogger.com,1999:blog-6872260001055631743.post-27959174233927718192023-05-08T18:34:00.002+02:002023-05-09T18:43:13.765+02:00MATLOUH ALGERIEN<div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnncR6T_EwGwi5s-9_N84AWzcHoKrhjssjwVa9QJ1BWoU6FPCffxbZE6e9LYlWe3Qr68Rws4ff0TWbUu60EUJ2YayhZQ3uQFxB2cOqGAtXqb4JW0jX-eXC7JFGMaIUBtw6X_dYWI4froSZoS1eLUR6gE1eFvKIvqbkCbFSWCDdFJ0cfcAL4NMPdj3FA/s814/030c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnncR6T_EwGwi5s-9_N84AWzcHoKrhjssjwVa9QJ1BWoU6FPCffxbZE6e9LYlWe3Qr68Rws4ff0TWbUu60EUJ2YayhZQ3uQFxB2cOqGAtXqb4JW0jX-eXC7JFGMaIUBtw6X_dYWI4froSZoS1eLUR6gE1eFvKIvqbkCbFSWCDdFJ0cfcAL4NMPdj3FA/w640-h482/030c.jpg" width="640" /></a></div></span></div><div style="text-align: left;"><span style="color: #990000;">Oggi presento questo ottimo pane suggerito dalla nostra <a href="https://quantimodidifareerifare.blogspot.com/2023/04/pani-nel-mondo-matlouh-algerien.html">cuochina </a>della tradizione nordafricana, un pane buono, morbido e rigorosamente cotto in padella, il che di questi tempi non guasta anzi, con i rincari dell'energia elettrica i costi delle bollette sono alle stelle, quindi ben venga anche una cottura in padella. Ho usato il mio li.co.li che da un pò trascuro...che per fare il suo dovere di lievito avuto 😂 aveva bisogno di qualche rinfresco.</span></div><div style="text-align: left;"><span style="color: #990000;">In Marocco si accompagna in diversi modi dal dolce del miele, al salato dei formaggi o della carne. Io l'ho gustato con una crescenza morbida e con una dolcezza...che penso piaccia a tutti.</span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuV6sP1soVIwmlfOYKse4qYZ9lJlhrsqqJAF8XHIRUjoKciVu2bAze0QQ0bbIU-BJA7XR82FE7SryZgpCiCuSAgLZMX-iK0HO98yZwVKJVdaNB450bnHKU1CoK3FY709ps7ooU3bwRV0H4F07Sc8tHNl3OqC_E3t0Bp1sxCJMH6FXtAymK6aQA0qLx-Q/s814/028c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuV6sP1soVIwmlfOYKse4qYZ9lJlhrsqqJAF8XHIRUjoKciVu2bAze0QQ0bbIU-BJA7XR82FE7SryZgpCiCuSAgLZMX-iK0HO98yZwVKJVdaNB450bnHKU1CoK3FY709ps7ooU3bwRV0H4F07Sc8tHNl3OqC_E3t0Bp1sxCJMH6FXtAymK6aQA0qLx-Q/w640-h482/028c.jpg" width="640" /></a></span><b style="color: #990000;">Nota della spesa</b></div><div style="text-align: left;"><span style="color: #990000;">g. 125 di semola<b><br /></b></span><span style="color: #990000;">g. 125 di farina Manitoba<br /></span><span style="color: #990000;">g. 100 di licoli attivo<br /></span><span style="color: #990000;">g 10 di olio extra vergine d'oliva<br /></span><span style="color: #990000;">g. 10 di miele<br /></span><span style="color: #990000;">g. 5 di sale<br /></span><span style="color: #990000;">ml.170 di acqua</span></div><div style="text-align: left;"><span style="color: #990000;">************************************************</span></div><div style="text-align: left;"><span style="color: #990000;">In una terrina iniziare ad impastare la farina di semola con l'acqua aggiungere poco alla volta la farina di forza, l'olio il miele, il lievito liquido il sale. Impastare bene per una decina di minuti facendo anche delle pieghe. Lasciare lievitare per il raddoppio. </span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAiOoVcgprDBQp7_GgxWp9GRI9Pfrzve-CbHPLKxZzbbu6KkBbYxSvgWYs2rygnfNn4qfRzbuyso6j3BMo8VNN7i0e5EhC_d0L2BX7ExtgYP75XYHz_mb0lmenbLYri7aB-r8kGOHy-psY0Yyuql6QprBJreXZxmSN_BnKxSodUoAz1l8KGDDYqnisw/s726/Pacchetto%20immagini%20copia.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="141" data-original-width="726" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAiOoVcgprDBQp7_GgxWp9GRI9Pfrzve-CbHPLKxZzbbu6KkBbYxSvgWYs2rygnfNn4qfRzbuyso6j3BMo8VNN7i0e5EhC_d0L2BX7ExtgYP75XYHz_mb0lmenbLYri7aB-r8kGOHy-psY0Yyuql6QprBJreXZxmSN_BnKxSodUoAz1l8KGDDYqnisw/w640-h124/Pacchetto%20immagini%20copia.jpg" width="640" /></a></span></div><div style="text-align: left;"><span style="color: #990000;">Dovendo uscire non appena ha iniziato a lievitare </span><span style="color: #990000;">ho messo l'impasto in frigo per tutta la notte.</span><span style="color: #990000;"> Il giorno dopo l'ho tolto dal frigo e a temperatura ambiente ho fatto lievitare per circa un'oretta. Ho poi sgonfiato l'impasto fatto alcune pieghe e rimesso a riposo per il raddoppio. Dopodiché ho steso l'impasto su un canovaccio dando una forma rotonda, lasciato lievitare per circa 30 minuti ancora. Nel frattempo ho messo a scaldare una pentola e adagiato il pane, cotto per circa 10 minuti per parte.</span></div><div style="text-align: left;"><span style="color: #990000;"> OTTIMO CON LA CRESCENZA</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy18ySgyRMcZbipOGonkeY9Rl-40uP9IEVVMRhGsE4JMkkrVwJfcGM5xdd42fVsyl1x1_rHqjnSu_4ajxU75FqTUXa8uDktu_N1lkcVs2k7jojhRDlJRLsbqnJg8Htjdi-l3H3jZ5rLTXvxEWHAly2gEfroc2yZjSR1s98TxVj3tXQno7Uw1cWglbwyA/s814/032c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy18ySgyRMcZbipOGonkeY9Rl-40uP9IEVVMRhGsE4JMkkrVwJfcGM5xdd42fVsyl1x1_rHqjnSu_4ajxU75FqTUXa8uDktu_N1lkcVs2k7jojhRDlJRLsbqnJg8Htjdi-l3H3jZ5rLTXvxEWHAly2gEfroc2yZjSR1s98TxVj3tXQno7Uw1cWglbwyA/w640-h482/032c.jpg" width="640" /></a></div><div style="text-align: left;"><span style="color: #990000;"> MA CON LA NUTELLA</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPAOA8bAwUFFS5FaUF_WJAQk1KrcXh_57VIOKl5R2lxP5yyY6kxYqvwq-4YDaw-Dg9IJoa5pGqsxaSJOobZVnwjO-dpT6qNYwbU7xPgg3JkFmTAPQZ3QHkKtgZx6gYpNm9ye3gSRDwLVHEDLOtRJT8sgeHCJtRLJM_zD2kINrL0Lnkh2ENQqJAykXeg/s814/035c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="615" data-original-width="814" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPAOA8bAwUFFS5FaUF_WJAQk1KrcXh_57VIOKl5R2lxP5yyY6kxYqvwq-4YDaw-Dg9IJoa5pGqsxaSJOobZVnwjO-dpT6qNYwbU7xPgg3JkFmTAPQZ3QHkKtgZx6gYpNm9ye3gSRDwLVHEDLOtRJT8sgeHCJtRLJM_zD2kINrL0Lnkh2ENQqJAykXeg/w640-h484/035c.jpg" width="640" /></a></div><div style="text-align: left;"><span style="color: #990000;"> Come sempre ringrazio la cuochina, Anna & Ornella per la bella ricetta.</span></div><div style="text-align: left;"><span style="color: #990000;"><b> Siate sempre lieti.</b></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com2tag:blogger.com,1999:blog-6872260001055631743.post-1809559953300682302023-04-12T18:26:00.000+02:002023-04-12T18:26:22.185+02:00SPEZZATINO DI MANZO ALLA PAPRIKA CON PATATE<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBIUno8XHqxbHw4-YnwAGqFCu3-_l2fPmHQnD3kV5cN_r1HainAJtf-XqnJTaUoGkickYLkDEuhNz_fnOfm0nraR-_PbSY6prm4moDK5J4h2j3ejuoivM-vz_e3--46EJ8fzvKpVKA8Ba-xrLBr9o-fPpFReBkL0-bl1mm_ZjdFnYU5YzWcDZWrzrpA/s814/028c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBIUno8XHqxbHw4-YnwAGqFCu3-_l2fPmHQnD3kV5cN_r1HainAJtf-XqnJTaUoGkickYLkDEuhNz_fnOfm0nraR-_PbSY6prm4moDK5J4h2j3ejuoivM-vz_e3--46EJ8fzvKpVKA8Ba-xrLBr9o-fPpFReBkL0-bl1mm_ZjdFnYU5YzWcDZWrzrpA/w640-h482/028c.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: #990000;">Lo spezzatino di manzo con patate è un classico secondo piatto della cucina italiana. Ho aggiunto la paprika dolce per dare al mio piatto un gusto piacevolmente fruttato e leggermente dolce. Quando le trovo compro le patate della Sila, prodotte e coltivate a più di 1000 m di altitudine rendendole più ricche di amido, di proteine e di sapore. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteSEXp7kNMsubUU67SjV3r6hUSTDP1bdF3Aq8MrW52Ki-P2TwFP-5XXfrHwDmoIXfg5cykJot_DJ8ntJ8Qf3mMjF0QJ6Lb9jginwaO-Hj0gK1jhzxA1WDULxBQzfPPzFy_tQA8r-pXu_dw3HnXcdmvjz6kCUDZ6ZzdSbBqGSYUWgxqysZiCEGtcSCsw/s814/025c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteSEXp7kNMsubUU67SjV3r6hUSTDP1bdF3Aq8MrW52Ki-P2TwFP-5XXfrHwDmoIXfg5cykJot_DJ8ntJ8Qf3mMjF0QJ6Lb9jginwaO-Hj0gK1jhzxA1WDULxBQzfPPzFy_tQA8r-pXu_dw3HnXcdmvjz6kCUDZ6ZzdSbBqGSYUWgxqysZiCEGtcSCsw/w640-h482/025c.jpg" width="640" /></a></div><span style="color: #990000;"><b>Nota della spesa x 2 persone</b></span><div><span style="color: #990000;">gr. 400/500 di spezzatino di vitellone</span></div><div><span style="color: #990000;">gr. 300 di patate tagliate a cubetti</span></div><div><span style="color: #990000;">g. 250 di polpa o conserva di pomodoro</span></div><div><span style="color: #990000;">brodo vegetale o di carne</span></div><div><span style="color: #990000;">1 spicchio d'aglio</span></div><div><span style="color: #990000;">1 rametto di rosmarino tritato</span></div><div><span style="color: #990000;">1 cipolla dolce io ho usato tipo Napoli</span></div><div><span style="color: #990000;">paprika dolce</span></div><div><span style="color: #990000;">olio evo</span></div><div><span style="color: #990000;">sale/pepe</span></div><div><span style="color: #990000;">**********************************************************************************************</span></div><div><span style="color: #990000;">Ho rosolato in alcuni cucchiai di olio la cipolla tagliata, l'aglio e il rosmarino tritato fine, ho aggiunto i pezzetti di carne ed ho lasciato insaporire per circa 10 minuti, poi ho aggiunto il pomodoro, una spolverata di paprika dolce e 1/2 bicchiere di brodo. Ho fatto cuocere a fuoco lento per circa un'ora, ho aggiunto le patate, ancora un pò di brodo e lasciato cuocere finchè la carne non è risultata tenera e il sughetto ben cremoso.</span></div><div><span style="color: #990000;"><b> Ho servito caldo.</b></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PcCbyyfgUkG_c7cX691XPkZXpPT3tm4i_t562PUJdcd-MkVFhma_vP1wysBLY4ji5NM82i8xJI4yNorS2p3dbnhV93Yr_7FcjR-jam9nd2Z7h0HbRmJRnDoLHvy8o_VxUqevJdyxzHw6uTg5tcB25eGutJ7MKdGgGPvOQg11us7N2X5wYgCjfW1pdA/s814/026c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PcCbyyfgUkG_c7cX691XPkZXpPT3tm4i_t562PUJdcd-MkVFhma_vP1wysBLY4ji5NM82i8xJI4yNorS2p3dbnhV93Yr_7FcjR-jam9nd2Z7h0HbRmJRnDoLHvy8o_VxUqevJdyxzHw6uTg5tcB25eGutJ7MKdGgGPvOQg11us7N2X5wYgCjfW1pdA/w640-h482/026c.jpg" width="640" /></a> <span style="color: #990000;"><b>Siate sempre lieti.</b></span></div><div><span style="color: #990000;"><b> Nonna Dani</b><br /></span><p></p><div><span style="color: #990000;"><b><br /></b></span></div></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com4tag:blogger.com,1999:blog-6872260001055631743.post-86837533742487505612023-04-02T20:29:00.003+02:002023-04-02T20:53:03.585+02:00LA RESTA DI COMO per QUANTI MODI DI FARE E RIFARE<div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJhwouWpW7Ia4Kzx2-fBVqDfu4JWlmByFklqgMPA8NDAMmPhdcf01vC7s8pVBwjk_G_4vfFXjFwysvtJJzxD4VzNElSi4Qt1PkACM85oN0dUWOsXp5p0vObsiPafezGWRJll8P8F3aPbZILbvSr71_p2JZu-u3zxxDRF1cPUIp6HZr1Fu5fHno-3c1g/s814/015c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJhwouWpW7Ia4Kzx2-fBVqDfu4JWlmByFklqgMPA8NDAMmPhdcf01vC7s8pVBwjk_G_4vfFXjFwysvtJJzxD4VzNElSi4Qt1PkACM85oN0dUWOsXp5p0vObsiPafezGWRJll8P8F3aPbZILbvSr71_p2JZu-u3zxxDRF1cPUIp6HZr1Fu5fHno-3c1g/w640-h482/015c.jpg" width="640" /></a></div>La domenica delle Palme che la chiesa festeggia oggi, dà inizio alla settimana Santa introducendoci nei misteri della passione, morte e risurrezione di Gesù. Ho accettato l'invito della mia amica cuochina per la rubrica </span><span style="color: #990000;"><a href="https://quantimodidifareerifare.blogspot.com/2023/03/pani-pasquali-nel-mondo-la-resta-di-como.html?m=1">https://quantimodidifareerifare.blogspot.com/2023/03/pani-pasquali-nel-mondo-la-resta-di-como.html?m=1</a></span><span style="color: #990000;"> <span style="font-family: inherit;">e ho preparato proprio per questa domenica il dolce tipico comasco</span></span><span style="font-family: inherit;"><b style="color: #990000;"> </b><span style="color: #990000;">La resta di Como. Come scrive la cuochina è</span><span style="background-color: white; font-size: 16px; text-align: justify;"><span style="color: #990000;"> un pane dolce che, nella tradizione comasca, è legato alla celebrazione della domenica delle Palme. La specificità simbolica del dolce consiste in un ramoscello di ulivo infilato nella pasta, e nella ripetizione del segno della spiga (o della lisca, o resca, che fa lo stesso) sulla sua superficie, ambedue simboli dioici (associati nelle culture tradizionali ai miti lunari della rinascita primaverile) da cui deriva il nome di questo pane rituale. Concordo che l'impasto risulta in pò unto ma il sapore di buono c'è tutto. Ringrazio la cuochina Anna Ornella e Nadia per la bella rubrica di pani nel mondo. </span></span></span></div><div style="text-align: justify;"><span style="color: #990000; font-family: inherit;"><span style="background-color: white;">Spero mi scuserete se le foto non sono ottimali.</span></span></div><div style="text-align: left;"><span style="color: #990000;"><div style="background-color: white; color: black; font-family: Lora, serif; font-size: 16px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggm16WN38R2vI59lfCiSNp5DNhtRkOzfHzALCNafmM0rxOJvJqrWR1WkbBnxbqAYefc7B9pwZpYxHjxZ16mwVOMAPS-eMRMPGeHMVy6w-d-fzNYUy9tS4Aqq_zKoVVAHyULLnsSmGYRITKODUnndKhKLKL34SDLtCu0gxQxJIE604T66YI1UT6vReZmw/s814/004c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggm16WN38R2vI59lfCiSNp5DNhtRkOzfHzALCNafmM0rxOJvJqrWR1WkbBnxbqAYefc7B9pwZpYxHjxZ16mwVOMAPS-eMRMPGeHMVy6w-d-fzNYUy9tS4Aqq_zKoVVAHyULLnsSmGYRITKODUnndKhKLKL34SDLtCu0gxQxJIE604T66YI1UT6vReZmw/w640-h482/004c.jpg" width="640" /></a></div></span></div><div style="text-align: left;"><span style="color: #990000;"><b>Nota della spesa<br /></b></span><span style="color: #990000;">gr. 400 di farina forte<br /></span><span style="color: #990000;">gr. 5 di lievito secco<br /></span><span style="color: #990000;">gr. 120 di zucchero<br /></span><span style="color: #990000;">gr. 130 di burro fuso<br /></span><span style="color: #990000;">gr. 100 di uvetta<br /></span><span style="color: #990000;">gr. 100 di canditi<br /></span><span style="color: #990000;">2 uova + 1 tuorlo 🥚🥚 <br /></span><span style="color: #990000;">2 bicchierini di miele 🍯 <br /></span><span style="color: #990000;">Buccia di 🍋 grattugiata<br /></span><span style="color: #990000;">1 pizzico di sale🧂<br /></span><span style="color: #990000;">***************************************************<br /></span><span style="color: #990000;">Ho impastato un lievitino con il lievito secco sciolto in g. 40 di acqua tiepido e g. 80 di farina messo a riposare per un'oretta. Nella planetaria ho unito al lievitino il burro sciolto lo zucchero, il miele, la buccia del limone grattugiata, le uova una alla volta, la farina setacciata e il sale. Ho impastato bene per circa dieci minuti poi lasciato lievitare per il raddoppio.</span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDmOA084F4lC6FIUp5ft6M07uwm6nwODGM0IPJq0o-4Yn2yRJ0-EGGUsj60QGdFrZCh2VIBelVsmVKCl6GzB9yP4CZ8ST622YI_k6qZrNEaCzqRxBANXpydB06NZmJoo3KfUqAau86qyMuzWBr2PSKRIJi7B-t9TfK8EFGF-bgvkQljKitzmHhoUT0A/s726/Pacchetto%20immagini%20copia.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="141" data-original-width="726" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDmOA084F4lC6FIUp5ft6M07uwm6nwODGM0IPJq0o-4Yn2yRJ0-EGGUsj60QGdFrZCh2VIBelVsmVKCl6GzB9yP4CZ8ST622YI_k6qZrNEaCzqRxBANXpydB06NZmJoo3KfUqAau86qyMuzWBr2PSKRIJi7B-t9TfK8EFGF-bgvkQljKitzmHhoUT0A/w640-h124/Pacchetto%20immagini%20copia.jpg" width="640" /></a><br /></span><span style="color: #990000;">A parte in una terrina ho lasciato ammollare l'uvetta, i canditi in 1/2 bicchierino di limoncello.<br /></span><span style="color: #990000;">Ho ripreso l'impasto, ho aggiunto l'uvetta e i canditi ben scolati e leggermente infarinate, ho dato una forma leggermente allungata ho inserito il rametto di ulivo liberato delle foglie e messo a lievitare. A lievitazione ultimata ho cotto in forno caldo 180° per 60' minuti forse ne bastavano anche 50'....</span></div><div style="text-align: left;"><span style="color: #990000;">Lasciato raffreddare e servito con un buon prosecco.</span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-DQJmXLAL8H9nuU1o4W_n8J333KkryMSBBhXt2e3rPa3g2wIxjtjY1VGgvOMNF1AfDwQZNel2WFQlXtHEBUK-5YTl8tGjtPuO5rhJXFh56Cbh9jTVdxnIg5QbDQUTrQdm6_xek8Ml-GeA0yNw4HAuJgTH1O4NPgWL4Se0Ahy8xT8OaJLmjSrm3k1eg/s814/017c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-DQJmXLAL8H9nuU1o4W_n8J333KkryMSBBhXt2e3rPa3g2wIxjtjY1VGgvOMNF1AfDwQZNel2WFQlXtHEBUK-5YTl8tGjtPuO5rhJXFh56Cbh9jTVdxnIg5QbDQUTrQdm6_xek8Ml-GeA0yNw4HAuJgTH1O4NPgWL4Se0Ahy8xT8OaJLmjSrm3k1eg/w640-h482/017c.jpg" width="640" /></a></span></div><div style="text-align: left;"><span style="color: #990000;"> BUONA DOMENICA DELLE PALME E BUONA SETTIMANA SANTA A TUTTI.<br /></span><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TgOFjsn8P1JjSS8gFinkqeJ5QkJvLV3h_zp4qH2deFXnHL1noXp3KZuBQ-YxeC-rfEbx7tvLLIxmsB2lqYy5HdZcMiiYln5FJhiVZDeEaaVf8rtXb5jkcGl9aRn7tqYHrrz42Hi1WNkZ-MNHniXJaAS7HK_NWD-NGFpuzE2DbuT2qaaRkdzJIhRAQg/s814/014c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TgOFjsn8P1JjSS8gFinkqeJ5QkJvLV3h_zp4qH2deFXnHL1noXp3KZuBQ-YxeC-rfEbx7tvLLIxmsB2lqYy5HdZcMiiYln5FJhiVZDeEaaVf8rtXb5jkcGl9aRn7tqYHrrz42Hi1WNkZ-MNHniXJaAS7HK_NWD-NGFpuzE2DbuT2qaaRkdzJIhRAQg/w640-h482/014c.jpg" width="640" /></a><br /></span><span style="color: #990000;"><b> Siate sempre lieti.</b></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani<br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigps9IWdKBGkiXV2Y3QKIFKTze-59--Q-qWE3u_iaCQRg2JnKkqiR9IVQbEH8dRx8_CgJjJ_OAoZu6KdOBLV2z3_k-Vul1Ec8uR0axokp81z9VCF-c_cJCMcLgFuvd4Mv62ft3Fv3HhjzEY7oKvCrSDJwEPELLI08UsC5WGTMZx9EAdyE-yr_vnVc7aQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="300" data-original-width="200" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEigps9IWdKBGkiXV2Y3QKIFKTze-59--Q-qWE3u_iaCQRg2JnKkqiR9IVQbEH8dRx8_CgJjJ_OAoZu6KdOBLV2z3_k-Vul1Ec8uR0axokp81z9VCF-c_cJCMcLgFuvd4Mv62ft3Fv3HhjzEY7oKvCrSDJwEPELLI08UsC5WGTMZx9EAdyE-yr_vnVc7aQ" width="160" /></a></div><b style="background-color: white; color: red; font-family: Lora, serif; font-size: large; text-align: center;"> 💖💖Buona Pasqua a tutti💖💖</b><br /><br /></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com1tag:blogger.com,1999:blog-6872260001055631743.post-27299452087544503622023-03-26T13:49:00.001+02:002023-03-26T13:49:57.567+02:00RISOTTO MELE E ACETO BALSAMICO <div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mU5pdENSoWCmDGYE1N2JD6iNYWKXa4nYPbeh7_H9yJJp6thU12SDyf-7zn3LWROC-WfQ9EQ2ly7EkJiMUxNvOmzwBvLnzjUDO1Nd3dCGmF7htqu9d9B0tchS9owFklFEObPcaQzt5sVB7niS1CeNZTi7sqVxMDPKbTi9Lf8H0LRaX0k7YDaMc23OeQ/s814/009c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mU5pdENSoWCmDGYE1N2JD6iNYWKXa4nYPbeh7_H9yJJp6thU12SDyf-7zn3LWROC-WfQ9EQ2ly7EkJiMUxNvOmzwBvLnzjUDO1Nd3dCGmF7htqu9d9B0tchS9owFklFEObPcaQzt5sVB7niS1CeNZTi7sqVxMDPKbTi9Lf8H0LRaX0k7YDaMc23OeQ/w640-h482/009c.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">Questo è un semplicissimo risotto. Si prepara davvero in poco tempo e bastano pochi ingredienti, una mela golden o quella che preferite, e un buon aceto balsamico. Immancabile è la spolverata di parmigiano-reggiano, ma quello si sa, non manca mai sulle nostre tavole.</div><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZVD6BYpUS3A-7tPDLRnmJiZds2fkqNCuv9Vv7tKS804sa00BhHaYtlUHKcw653N56iTFIJDEvpXYLM4cRjliF2gU3NhPcJRXwhS7HZRvA2ykL3GAfCjlNdNHcbsYSC-3JaA4WhUiuzNjrx2EhNqu1DasNI5o_tn2cW-DorM9i1VBnAKGBEDWgP30Aw/s814/010c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZVD6BYpUS3A-7tPDLRnmJiZds2fkqNCuv9Vv7tKS804sa00BhHaYtlUHKcw653N56iTFIJDEvpXYLM4cRjliF2gU3NhPcJRXwhS7HZRvA2ykL3GAfCjlNdNHcbsYSC-3JaA4WhUiuzNjrx2EhNqu1DasNI5o_tn2cW-DorM9i1VBnAKGBEDWgP30Aw/w640-h482/010c.jpg" width="640" /></a></div></span></div><div style="text-align: left;"><span style="color: #990000;"><b>Nota della spesa</b></span></div><div style="text-align: left;"><span style="color: #990000;">gr. 160 di riso 🌾 <br /></span><span style="color: #990000;">1 mela 🍎 tagliata a dadini<br /></span><span style="color: #990000;">gr. 50 di burro<br /></span><span style="color: #990000;">1/4 di lt. di vino bianco<br /></span><span style="color: #990000;">brodo vegetale</span></div><div style="text-align: left;"><span style="color: #990000;">parm-reggiano<br /></span><span style="color: #990000;">sale</span></div><div style="text-align: left;"><span style="color: #990000;">********************************************************************************************************************</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaAL6iIWZOpxtkMPGxgQdZAfEhFVs1_SV8AOqpZmzlceqQXer8MSdP2vEZ-dTuAdbxrIu0UU4_6ducikJjz_NS4QFVaM5RaVPeLIZ_fJRxUe-ELrAadYgYbyyNj2uJiP7eJ7ij7uN1ABXYACgJMunaRPFUa1WsEuwv4lY3ul4SAh12I7U9v7DW-_0gQ/s726/Pacchetto%20immagini%20copia.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="726" data-original-width="486" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaAL6iIWZOpxtkMPGxgQdZAfEhFVs1_SV8AOqpZmzlceqQXer8MSdP2vEZ-dTuAdbxrIu0UU4_6ducikJjz_NS4QFVaM5RaVPeLIZ_fJRxUe-ELrAadYgYbyyNj2uJiP7eJ7ij7uN1ABXYACgJMunaRPFUa1WsEuwv4lY3ul4SAh12I7U9v7DW-_0gQ/w134-h200/Pacchetto%20immagini%20copia.jpg" width="134" /></a><span style="color: #990000;"></span></div><div style="text-align: left;"><span style="color: #990000;"><br /></span></div><div style="text-align: left;"><span style="color: #990000;">Tagliare a dadini una mela privata della buccia, tenerne da parte 1/4 e passare la restante nel mixer per tritare finemente, per avere una purea finissima. In una casseruola sciogliere 20 gr. di burro unire il riso e farlo tostare per alcuni minuti, aggiungere il vino lasciarlo sfumare poi continuare a cuocere il riso aiutandosi con il brodo vegetale. A metà ottura unire la purea di mele, continuare la cottura del riso ed infine aggiungere i restanti dadini di mela. Togliere dal fuoco e mantecare con il retante burro freddo. </span></div><div style="text-align: left;"><span style="color: #990000;"><b>Servire con alcune gocce di aceto balsamico e una generosa spolverata di parm-reggiano</b>.</span></div><div style="text-align: left;"><span style="color: #990000;"><br /></span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEJH0HDSULvBCsb0MNc4UdNTf1U20iP7kWfGcIqzQcm00iDTmTjK8j4eJtIGxqfzOVw6hnyQ1xe-JTyZlGj6iUr60tvf8_6YK19yjmgXbMKRWpecH4qLmXA_cI-IlyoHhskXIbkO_qo2E1sdQvHAwbzkRx73HS88B-27g-54xGXr9A8h0qcnT2ux4Vw/s814/006c.jpg" style="font-size: small; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEJH0HDSULvBCsb0MNc4UdNTf1U20iP7kWfGcIqzQcm00iDTmTjK8j4eJtIGxqfzOVw6hnyQ1xe-JTyZlGj6iUr60tvf8_6YK19yjmgXbMKRWpecH4qLmXA_cI-IlyoHhskXIbkO_qo2E1sdQvHAwbzkRx73HS88B-27g-54xGXr9A8h0qcnT2ux4Vw/w640-h482/006c.jpg" width="640" /></a></span></div><div style="text-align: left;"><span style="color: #990000;"><br /></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Siate sempre lieti.</b></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-33200722401258194902023-03-16T16:23:00.000+01:002023-03-16T16:23:27.527+01:00CAVOLETTI DI BRUXELLES IN PADELLA<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-4xWJs-StDnwdJrBQzmFesmpxHJEN0kAczXR6eME0SuLueZemQJKvhSyg5bO6OvHBO2K-YTcvj09ChLRWiP5dvuDRfMF4jIMYdGXUeUaZYMP8qT5o-Ob9rTvB4koqDU0lGHZT6oWopCpkah7tnUXL8k3huTogDdvaFo9J-9kiXPa382lHakcsRxqcg/s814/011c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-4xWJs-StDnwdJrBQzmFesmpxHJEN0kAczXR6eME0SuLueZemQJKvhSyg5bO6OvHBO2K-YTcvj09ChLRWiP5dvuDRfMF4jIMYdGXUeUaZYMP8qT5o-Ob9rTvB4koqDU0lGHZT6oWopCpkah7tnUXL8k3huTogDdvaFo9J-9kiXPa382lHakcsRxqcg/w640-h482/011c.jpg" width="640" /></a></p><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">Davvero buoni i cavoletti cucinati cosi. Bastano pochi ingredienti e poco tempo per gustare un contorno saporito e sfizioso. I cavoletti sono ortaggi coltivati principalmente nel nord Europa perchè favoriti dal clima freddo, sono del piccoli germogli di cavolo dal colore verde brillante. Si cucinano in diversi modi, al forno al gratin, stufati o semplicemente in padella come ho fatto io, aiutata dallo speck e da una generosa spolverata di pecorino romano.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsGYaQ-W2P0xUCOM5hdGPRjO_lwX2f8A9bauxCN_krqU7jQnLPX0PoUYRRpzh2dHwEn3iOztTa1jpOSb_zVYhgIgoMN6rWwx4QdG36xtvgC101fk7BbPs3Tvur029W1N59NIzxsha01zcbf1-v_GJucA2NoZDmsBQM0XgdKeaUJTHVrQq5vf_x3MAqQ/s814/010c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsGYaQ-W2P0xUCOM5hdGPRjO_lwX2f8A9bauxCN_krqU7jQnLPX0PoUYRRpzh2dHwEn3iOztTa1jpOSb_zVYhgIgoMN6rWwx4QdG36xtvgC101fk7BbPs3Tvur029W1N59NIzxsha01zcbf1-v_GJucA2NoZDmsBQM0XgdKeaUJTHVrQq5vf_x3MAqQ/w640-h482/010c.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b>Nota della spesa</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">Una confezione di cavoletti di Bruxelles circa gr.350/400</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">gr. 100 di speck tagliato a listarelle</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">gr. 40 di pecorino romano grattugiato</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">1 spicchio d'aglio</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">acqua di cottura q.b.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">olio evo</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">sale/pepe</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">**********************************************************************************************</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">Lessare al dente in abbondante acqua salata i cavoletti. Nel frattempo nella padella ben calda rosolare lo speck e l'aglio schiacciato, aggiungere i cavoletti scolati ed alcuni cucchiai di olio, continuare la rosolatura aiutandosi con l'acqua di cottura. Servire caldi con una generosa spolverata di pecorino romano.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d72hXOy8u-hzFBZEMjw17OZGI5spOFsyxFZIIomhmO07lWBT9UIU19xQujl_DKcgpvzEvZ3kE6tgd9UFomi-JDKzEFMXinWZ8ZTGcWgIn44Z-pfaQlOGMXhe0gI6JXEdNJtZa-PRHdhxpi7_yucmRseOpSYXbpFI5KYtnAp5jVBl8CYLU9hhmcmbZA/s814/007c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d72hXOy8u-hzFBZEMjw17OZGI5spOFsyxFZIIomhmO07lWBT9UIU19xQujl_DKcgpvzEvZ3kE6tgd9UFomi-JDKzEFMXinWZ8ZTGcWgIn44Z-pfaQlOGMXhe0gI6JXEdNJtZa-PRHdhxpi7_yucmRseOpSYXbpFI5KYtnAp5jVBl8CYLU9hhmcmbZA/w640-h482/007c.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b> Siate sempre lieti.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b> Nonna Dani</b></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-72131610035811205912023-03-01T16:54:00.003+01:002023-03-01T16:54:37.896+01:00TRANCIO DI SALMONE AGLI AROMI<div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ2YFT_zCG0Y2xDJbc4lMrDB-SShtS_ZR_dJUq-J-irOhpm3SKbVxvbUDNXc13tVDvfhxxetE1RNQDyGjdNZ8jhEQvi0oInhVp0QaFBVFzdxq-LJR-PMFJ-He9_rBpLYfwPmu_aKQ70qOhO3ksCq6JwBWTiuR_JhCQSwPTbyXRsYR63mab-CUTSbhiQ/s814/148c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ2YFT_zCG0Y2xDJbc4lMrDB-SShtS_ZR_dJUq-J-irOhpm3SKbVxvbUDNXc13tVDvfhxxetE1RNQDyGjdNZ8jhEQvi0oInhVp0QaFBVFzdxq-LJR-PMFJ-He9_rBpLYfwPmu_aKQ70qOhO3ksCq6JwBWTiuR_JhCQSwPTbyXRsYR63mab-CUTSbhiQ/w640-h482/148c.jpg" width="640" /></a></div></span></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: left;">E' un gustoso e semplice piatto di pesce fresco, che vi propongo oggi. Ricco di proprietà nutrizionali il salmone è un grande alleato per la nostra salute, grazie alla presenza di omega 3, grassi polinsaturi, vitamine e proteine. Il salmone è povero di grassi e apporta un quantitativo giusto di calorie al nostro organismo. Bastano alcuni aromi per dare sapore e gusto al nostro salmone rispettando anche le diete più rigide.<span style="text-align: center;"> </span></div></span></div></blockquote><div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMMiyulAd86RuJtcY7noYyoNTDN-7F-XODNc_G3-8ERRLF_q2ak16SzmLth6bvvAOyjESnw-N_fIlJOf4PswQqoRXXM6OqxWMgjrtZp6Ksd8lhGLnQLgHO0XUiKynOgK72P2Aiu7EZDWUYO4SMUCmeXOP8oe77IIx1gX_U04Z_IKeposVbFkiejrEZw/s814/152c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMMiyulAd86RuJtcY7noYyoNTDN-7F-XODNc_G3-8ERRLF_q2ak16SzmLth6bvvAOyjESnw-N_fIlJOf4PswQqoRXXM6OqxWMgjrtZp6Ksd8lhGLnQLgHO0XUiKynOgK72P2Aiu7EZDWUYO4SMUCmeXOP8oe77IIx1gX_U04Z_IKeposVbFkiejrEZw/w640-h482/152c.jpg" width="640" /></a></div></span></div><div style="text-align: left;"><span style="color: #990000;"><b>Nota della spesa</b></span></div><div style="text-align: left;"><span style="color: #990000;">2 tranci di salmone fresco</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3sq6FayYLoW_pVoA_VXah8xG2Zm5t228hrRlgplFl2Lf5yruLrFSrwlNa_3kxr84kUlk6Uy-bwjvfKb_CgQbrLII6x0-l3AYC8KJ72-ct16J3_n28ghQR549LtnKUKIemasgsieDYEPTucwlbhZRu-7SHf5OauKIr-KO3sqV7AKwlogBSz3SOQSIMQ/s726/Pacchetto%20immagini%20copia.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="726" data-original-width="486" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3sq6FayYLoW_pVoA_VXah8xG2Zm5t228hrRlgplFl2Lf5yruLrFSrwlNa_3kxr84kUlk6Uy-bwjvfKb_CgQbrLII6x0-l3AYC8KJ72-ct16J3_n28ghQR549LtnKUKIemasgsieDYEPTucwlbhZRu-7SHf5OauKIr-KO3sqV7AKwlogBSz3SOQSIMQ/w214-h320/Pacchetto%20immagini%20copia.jpg" width="214" /></a><span style="color: #990000;">limone </span></div><div style="text-align: left;"><span style="color: #990000;">aglio</span></div><div style="text-align: left;"><span style="color: #990000;">aromi origano, timo, </span></div><div style="text-align: left;"><span style="color: #990000;">sale, pepe</span></div><div style="text-align: left;"><span style="color: #990000;">olive verdi a piacere</span></div><div style="text-align: left;"><span style="color: #990000;">olio extra vergine</span></div><div style="text-align: left;"><span style="color: #990000;">*********************************************************************************************</span></div><div style="text-align: left;"><span style="color: #990000;">Mettere a marinare per almeno un'ora i tranci di salmone fresco con un limone spremuto, alcuni cucchiai di olio evo. Rivestire una pirofila con carta forno, adagiare i tranci aggiungere gli aromi, l'aglio a fettine sottili, le olive, sale e pepe, ed infine alcuni cucchiai di olio. Infornare a 200 ° per circa 20 minuti. Trascorso questo tempo di cottura rigirare i tranci e rimettere in foro per altri 20 minuti. </span></div><div style="text-align: left;"><span style="color: #990000;"><br /></span></div><div style="text-align: left;"><span style="color: #990000;"><b>Servire con fettine di limone e olive</b></span></div><div style="text-align: left;"><span style="color: #990000;"><b>verdi</b>.</span></div><div style="text-align: left;"><div><span style="color: #990000;"><b><br /></b></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KqeeguTGtxr6pRWcbvixTDT4B_aQspQhuPiVxq8IFgjf13_mpOBXyHewQHQpXmTEwVbS-AFjK3BYAIXp4ZgO8BbO8Cm8GxkK3BsMzSlBjZthCbE7V6KlmIEVQXV8I8MPpkce6rcAI0wjJZ-IgvGRfCx9SMv8iXF7bvurguoqfCh03aPv_sOoAT0YgQ/s814/151c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KqeeguTGtxr6pRWcbvixTDT4B_aQspQhuPiVxq8IFgjf13_mpOBXyHewQHQpXmTEwVbS-AFjK3BYAIXp4ZgO8BbO8Cm8GxkK3BsMzSlBjZthCbE7V6KlmIEVQXV8I8MPpkce6rcAI0wjJZ-IgvGRfCx9SMv8iXF7bvurguoqfCh03aPv_sOoAT0YgQ/w640-h482/151c.jpg" width="640" /></a></div><div><b style="color: #990000;"> Siate sempre lieti.</b></div><div><span style="color: #990000;"><b> Nonna Dani</b></span></div></div><p><br /></p>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com1tag:blogger.com,1999:blog-6872260001055631743.post-53941769500759235552023-02-17T14:17:00.002+01:002023-02-17T14:17:25.315+01:00RISOTTO ALL'ARANCIA E ASIAGO<div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyy4z5hbcEtst8OKpwfQqrwiAniyjFVdt6Mvl_lI4rtQ-oiiUzaOCFBschqcyMsFQoi_kqhw0MwiSCoYYQj7vuS0IhP_MohBXJCwatv4BBZON2BnNY0O1ROPAkehgppXxiWqsZSoUPo1VUVnlHmr00XEPl75xduJBt39tzkX1ObbRHNWrq7n3BMBASA/s814/012c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyy4z5hbcEtst8OKpwfQqrwiAniyjFVdt6Mvl_lI4rtQ-oiiUzaOCFBschqcyMsFQoi_kqhw0MwiSCoYYQj7vuS0IhP_MohBXJCwatv4BBZON2BnNY0O1ROPAkehgppXxiWqsZSoUPo1VUVnlHmr00XEPl75xduJBt39tzkX1ObbRHNWrq7n3BMBASA/w640-h482/012c.jpg" width="640" /></a></div>È un risotto dai profumi invernali. Ho usato arance tarocco, le migliori per me. È possibile aggiungere a metà cottura una grattatina di scorza di 🍊 bio per esaltare di più il profumo. Non avendo l'arancia bio ho preferito non aggiungerla. È una ricetta semplice e gradevolissima. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyPoH-vbL83bJOAOJ9ix125l57P_B6i78x_BnQrdjY5LfmNGmihqxVx2wH3sVPi2u2NYUWjjJ2aPSJLnN9gL2HxhfaiPt2WoW5JC0Au4wAOsRJK9LM4J9At_QPWv_ijoUAztAlCk3sXc-IXjUKztDV4vNDNq_ATTlelz6Wm7-5Ciia1SPncV9nXNk2w/s814/014c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyPoH-vbL83bJOAOJ9ix125l57P_B6i78x_BnQrdjY5LfmNGmihqxVx2wH3sVPi2u2NYUWjjJ2aPSJLnN9gL2HxhfaiPt2WoW5JC0Au4wAOsRJK9LM4J9At_QPWv_ijoUAztAlCk3sXc-IXjUKztDV4vNDNq_ATTlelz6Wm7-5Ciia1SPncV9nXNk2w/w640-h482/014c.jpg" width="640" /></a></div><b><br /></b></span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqV55YhSK-4jZkU5TYhS2BLOvlbazU-BumxuGtE-_kvNx0jxKLesg2a63LDAoFW7yAxhICaWwezTyzn_kSFXWFwMz5vJjULGtx5dptnsQ6gnvjkJPMdzD6uw5A9rrwgKAQr2e3S9Kfb9_aD_C6kANX69XJPMhqLxLLmocxGlbAH6N4FAqfWVCyUDTS1Q/s814/007c.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqV55YhSK-4jZkU5TYhS2BLOvlbazU-BumxuGtE-_kvNx0jxKLesg2a63LDAoFW7yAxhICaWwezTyzn_kSFXWFwMz5vJjULGtx5dptnsQ6gnvjkJPMdzD6uw5A9rrwgKAQr2e3S9Kfb9_aD_C6kANX69XJPMhqLxLLmocxGlbAH6N4FAqfWVCyUDTS1Q/w200-h151/007c.jpg" width="200" /></a><span style="color: #990000;"><b>Nota della spesa</b><br /></span><span style="color: #990000;">gr. 160 di riso <br /></span><span style="color: #990000;">gr. 50 di asiago a dadini 🧀<br /></span><span style="color: #990000;">1 🍊 spremuta </span></div><div style="text-align: left;"><span style="color: #990000;">1/2 🍊 sbucciata e tagliata a pezzetti<br /></span><span style="color: #990000;">1/2 cipolla tritata🧅<br /></span><span style="color: #990000;">1/2 bicchiere di vino bianco secco<br /></span><span style="color: #990000;">brodo vegetale</span></div><div style="text-align: left;"><span style="color: #990000;">2cucchiai di olio evo 🍶</span></div><div style="text-align: left;"><span style="color: #990000;">1 noce di burro</span></div><div style="text-align: left;"><span style="color: #990000;">****************************************************</span></div><div style="text-align: left;"><span style="color: #990000;">In un tegame rosolare la cipolla tagliata finemente con l'olio e il burro aggiungere il ridotto e testarlo per alcuni minuti, aggiungere poco sulla volta il brodo vegetale per cuocere il riso. A metà cottura unire il vino, farlo sfumare, poi unire l'asiago e l'arancia. Terminata la cottura, servire con una spolverata di parmigiano-reggiano e alcuni pezzetti di asiago.<b> </b></span></div><div style="text-align: left;"><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPDO0qCWN4YJX-O3-LoUxv6GptaIDOrlPsvPg_ghilnt850m3-ug3vE4p17zIGWWN50IGUxkvNOQ9f4eWWGie4smPDl_6g4HNvjWKpQF_4Z18JRDIci3pO2UaH6SQrjhItmkkzWXEBg90V1oVomjL_Y2daMPAihqFkgq2af0_BwNzyymeZlW9TSyNsA/s814/013c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPDO0qCWN4YJX-O3-LoUxv6GptaIDOrlPsvPg_ghilnt850m3-ug3vE4p17zIGWWN50IGUxkvNOQ9f4eWWGie4smPDl_6g4HNvjWKpQF_4Z18JRDIci3pO2UaH6SQrjhItmkkzWXEBg90V1oVomjL_Y2daMPAihqFkgq2af0_BwNzyymeZlW9TSyNsA/w640-h482/013c.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"> Siate sempre lieti.</b></div></span></div><div style="text-align: left;"><b style="color: #990000;"> Nonna Dani. </b></div><div style="text-align: left;"><div><br /></div></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com1tag:blogger.com,1999:blog-6872260001055631743.post-21222774255117840862023-02-03T08:00:00.006+01:002023-02-03T08:00:00.180+01:00PANI NEL MONDO PAMPUSHKY (UCRAINA)<div><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TP_uOOV4bbcTH-PGGrgcC37h14Uot_5WorH2OkQg5XfRB8oPyY_O8dWWDoaNs8bnqHG7rdML1DK1-JHPGtfEwDnpMUhBIUQe88bkH7Owp8b6J2y0tURhSbIvann9uei6IehmneUuPKM7k5WG6JkoDYfoJX-CPVOOXZfUs0nWLse7Czsnvp9XcdY5MQ/s814/025c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TP_uOOV4bbcTH-PGGrgcC37h14Uot_5WorH2OkQg5XfRB8oPyY_O8dWWDoaNs8bnqHG7rdML1DK1-JHPGtfEwDnpMUhBIUQe88bkH7Owp8b6J2y0tURhSbIvann9uei6IehmneUuPKM7k5WG6JkoDYfoJX-CPVOOXZfUs0nWLse7Czsnvp9XcdY5MQ/w640-h482/025c.jpg" width="640" /></a></span></div><div><span style="color: #990000;">Partecipo molto volentieri alla rubrica <a href="https://quantimodidifareerifare.blogspot.com/2023/01/pani-nel-mondo-pampushky-ucraina.html#more">Pani nel mondo</a> della mia carissima </span><span style="color: #990000;">cuochina che in tutto questo tempo(forse 2 anni sabbatici) ho sempre seguito, con attenzione. </span></div><div><span style="color: #990000;">Il pampushky è un pane buono e morbido che si accompagna con diverse pietanze. Noi l'abbiamo gustato con alcune fette di salame 😜 Il mio pampushky ha avuto l'approvazione di Anna la signora ucraina che vive con mia suocera. Mi ha raccontato che nella sua famiglia preparano il pampushky dolce per la vigilia di Natale, tanti piccoli panini ripieni di marmellata e fritti in olio, come riportato anche sulle informazioni della nostra cuochina. Devono essere una bontà....chissà forse li assaggero'.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGhZzPJPoETooo58AyQ2ZIcmTv-gcZO2ULux-NInKvwlXCw62R34mc7FDVsphEaUGbETTpUbNE67gtLkE5CHD6a6ms3EDTf3g75hMCH7gJai55eHOkN-t60qy9k0uZY7_RyUKvpy8GFZzNwP3vXDzG2-cq5yoGmCG4Asg6aKa5B5wY91TXaKZONh6AQ/s814/029c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGhZzPJPoETooo58AyQ2ZIcmTv-gcZO2ULux-NInKvwlXCw62R34mc7FDVsphEaUGbETTpUbNE67gtLkE5CHD6a6ms3EDTf3g75hMCH7gJai55eHOkN-t60qy9k0uZY7_RyUKvpy8GFZzNwP3vXDzG2-cq5yoGmCG4Asg6aKa5B5wY91TXaKZONh6AQ/w640-h482/029c.jpg" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaTt0Uh4EiG1aArh9fmP8r2a_8hx9XeXe63NhprLOX6Bd6O32N7h_U44tdodVLsPNWduQa0NInFqpZj3FdC1-qCXfC1z7y1F4gGGsLcJmENTk2CXONIcj9Gq1-8D1DyhdYIvTXHBPo8MvwrSLKc9npb4dkId4t48cxvqBXp5XJRN8LvQjHPowOJpp_A/s720/Pacchetto%20immagini%20copia.jpg" style="clear: right; direction: rtl; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaTt0Uh4EiG1aArh9fmP8r2a_8hx9XeXe63NhprLOX6Bd6O32N7h_U44tdodVLsPNWduQa0NInFqpZj3FdC1-qCXfC1z7y1F4gGGsLcJmENTk2CXONIcj9Gq1-8D1DyhdYIvTXHBPo8MvwrSLKc9npb4dkId4t48cxvqBXp5XJRN8LvQjHPowOJpp_A/w213-h320/Pacchetto%20immagini%20copia.jpg" width="213" /></a><span style="color: #990000;"><b>Nota della spesa<br /></b></span><span style="color: #990000;">gr. 350 di farina Manitoba<br /></span><span style="color: #990000;">gr. 70/80 di acqua tiepido<br /></span><span style="color: #990000;">gr. 70 di latte tiepido🥛<br /></span><span style="color: #990000;">gr. 3 di lievito secco<br /></span><span style="color: #990000;">gr. 25 di burro ammorbidito<br /></span><span style="color: #990000;">1 uovo🥚<br /></span><span style="color: #990000;">1 cucchiaino di zucchero<br /></span><span style="color: #990000;">1/2 cucchiaino di sale<br /></span><span style="color: #990000;">olio evo per ungere la ciotola<br /></span><span style="color: #990000;">Per la salsa <br /></span><span style="color: #990000;">2 cucchiai di olio evo <br /></span><span style="color: #990000;">1 cucchiaino di acqua<br /></span><span style="color: #990000;">1 spicchio d'aglio tritato finemente<br /></span><span style="color: #990000;">rosmarino fresco tritato finemente</span></div><div><span style="color: #990000;">****************************************************</span></div><div><span style="color: #990000;">Ho sciolto in una terrina il lievito secco in poco latte con lo zucchero poi ho aggiunto to re resto del latte e l'uovo sbattuto. Nella planetaria ho impastato la farina con il composto liquido ottenuto, ho aggiunto l'acqua continuando ad impastare. L'impasto deve risultare morbido ma non appiccicoso. Ho trasferito l'impasto su una spianatoia ed ho aggiunto il burro e il sale sempre continuando ad impastare. Ho unto u</span><span style="color: #990000;">na ciotola dove ho trasferito il mio impasto, l'ho coperto con pellicola e lasciato lievitare per il raddoppio. Trascorso circa due ore ho diviso la mia pasta in tanti piccoli pani e ho riempito uno stampo da forno rotondo coperto con pellicola e messo in frigo, perché dovendo uscire, non riuscivo a cuocere nel tempo giusto il mio pampushky. Il mattino dopo ho lasciato lievitare a temperatura ambiente poi ho spennellato la superficie con una salsina preparata sbattendo l'olio con l'acqua e aggiungendo il rosmarino e l'aglio tritato molto finemente ed un pizzico di sale. In forno caldo 170°per 25 minuti.</span></div><div><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNC6-KliD8UKNeFeakmCOhZm4kH1XmBu8XFHD-eXKdpjS9aaCDKBYr9OF2Cp_MqBzGuikkT_JPqm9HTd2lXvoigAlVpE-39mIw1kYEdq1o19tgDQI3VCNUmlz_0zpJhM1R03N7QPhBEYywOSefc5WvO7fMj37z0uhwxmZO6ogAFP_eO1_sdiSrMkv_Vw/s814/031c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNC6-KliD8UKNeFeakmCOhZm4kH1XmBu8XFHD-eXKdpjS9aaCDKBYr9OF2Cp_MqBzGuikkT_JPqm9HTd2lXvoigAlVpE-39mIw1kYEdq1o19tgDQI3VCNUmlz_0zpJhM1R03N7QPhBEYywOSefc5WvO7fMj37z0uhwxmZO6ogAFP_eO1_sdiSrMkv_Vw/w640-h482/031c.jpg" width="640" /></a><br /></span><br /><span style="color: #990000;"></span></div><div><span style="color: #990000;"> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEheMn_2oPmRXfhULxa-fw1xWfuIi6DsQAXWSq2zCCVkctLaA42RVuDwGEhZPq4dRUGcY-FL02kcFM5hv1UW4HxIh1Pdmazq0jahb6MKjUp3RMk8LhEqKVWCAG8GlC8DlkwzN6g2s62-u_9xnFHzD-jJ9LSdaAbUNj23nd_eXpmlgGyz3HUTXXW7NbSTWw" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="218" data-original-width="150" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEheMn_2oPmRXfhULxa-fw1xWfuIi6DsQAXWSq2zCCVkctLaA42RVuDwGEhZPq4dRUGcY-FL02kcFM5hv1UW4HxIh1Pdmazq0jahb6MKjUp3RMk8LhEqKVWCAG8GlC8DlkwzN6g2s62-u_9xnFHzD-jJ9LSdaAbUNj23nd_eXpmlgGyz3HUTXXW7NbSTWw" width="165" /></a></span></div><div><span style="color: #990000;">Grazie alla cuochina che sempre sorprende con le sue belle ricette, grazie ad Anna&Ornella.</span></div><div><span style="color: #990000;"><b> Siate sempre lieti.</b></span></div><div><span style="color: #990000;"><b> Nonna Dani</b></span></div><div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div><br /></div>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com1tag:blogger.com,1999:blog-6872260001055631743.post-10438457477088911232023-01-09T21:24:00.000+01:002023-01-09T21:24:53.735+01:00FINOCCHI ALLE SPEZIE<div style="text-align: left;"><span style="color: #990000;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXIGxGuP_fGFNDIdXuyPWT4jBew8xmI2z4rWgE1mG96qA1_-Zf2xo_Ejr1P2xqVtLZgtTJiYl9fTF1VZ9xN9t2sCJaldk-lJnmMtxToSFXpO2DKDP1_dopoGvwsVA4bthQOhQL02m1T1VSYHeg7th2xM-VyCmXRluVfFGjXlnDjGCT5_SWrFdbs11bw/s814/014c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXIGxGuP_fGFNDIdXuyPWT4jBew8xmI2z4rWgE1mG96qA1_-Zf2xo_Ejr1P2xqVtLZgtTJiYl9fTF1VZ9xN9t2sCJaldk-lJnmMtxToSFXpO2DKDP1_dopoGvwsVA4bthQOhQL02m1T1VSYHeg7th2xM-VyCmXRluVfFGjXlnDjGCT5_SWrFdbs11bw/w640-h482/014c.jpg" width="640" /></a></div></b></span><span style="background-color: #f7f6f8; font-family: inherit;"><div style="text-align: left;"><span style="color: #990000;">Sono profumati, sono aromatici sono un contorno veloce dell'ultimo minuti, i finocchi alle spezie sono davvero buoni e perfetti per accompagnare pietanze di pesce e di carne. </span></div><span face="MontserratGZ, sans-serif" style="color: #2f2240;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHv7Lw4CpygiANgTgyCORfUDkhMjfo8qbgqZ_h8Fes-aWe77XKHpjHLhBXSEgb4OGrOtIARn4kKcPRjmoKdDlPhCmybZP7-lCTcEv9oL2kszZ3aMjOXc8jXomAJCEQUbCRNee3Uyc12j3jY-FayWWBRZIlHFfuHRt3QpznucNHGPlvE_L0aC6H439Jg/s814/016c.jpg" style="background-color: transparent; font-weight: bold; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHv7Lw4CpygiANgTgyCORfUDkhMjfo8qbgqZ_h8Fes-aWe77XKHpjHLhBXSEgb4OGrOtIARn4kKcPRjmoKdDlPhCmybZP7-lCTcEv9oL2kszZ3aMjOXc8jXomAJCEQUbCRNee3Uyc12j3jY-FayWWBRZIlHFfuHRt3QpznucNHGPlvE_L0aC6H439Jg/w640-h482/016c.jpg" width="640" /></a></div></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: inherit;"><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><b>Nota della spesa</b></span></div><div style="text-align: left;"><span style="color: #990000; font-family: inherit;">Un finocchio tagliato a listatelle<br />1 cipolla<br />1 spicchio d'aglio <br />Zenzero, curcuma, curry a piacere<br />2 bacche di ginepro<br />Erba cipollina </span></div><div style="text-align: left;"><span style="color: #990000; font-family: inherit;">olio extra vergine alcuni cucchiai<br />acqua q.b. </span></div><div style="text-align: left;"><span style="color: #990000; font-family: inherit;">pizzico di sale</span></div><div style="text-align: left;"><span style="color: #990000; font-family: inherit;">********************************************************************************************</span></div><div style="text-align: left;"><span style="color: #990000; font-family: inherit;">In una padella versare alcuni cucchiai di olio unire lo spicchio d'aglio intero (poi toglierlo) la cipolla tagliata sottile, fare rosolare per alcuni minuti, aggiungere i finocchi tagliati a julienne e tutte le spezie.</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSl9oQs-UPgCgJUPCOZxil4P8crD-4Gx9oNcbQghkR2jNj9vNwkKdvOkKH3huxLDyAIEl788N_gzMrFRIGeJ-PC7aMhrSJPVOd5p9JR2bv8zj59AIDnWlTF-kt7l5RfuBc4GN86mcyKXkH2G-KonJ0zHmTWsB9cfvBbjB4yBjwF30b3F9-aHk9F7QfA/s474/Pacchetto%20immagini%20copia.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" data-original-height="182" data-original-width="474" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSl9oQs-UPgCgJUPCOZxil4P8crD-4Gx9oNcbQghkR2jNj9vNwkKdvOkKH3huxLDyAIEl788N_gzMrFRIGeJ-PC7aMhrSJPVOd5p9JR2bv8zj59AIDnWlTF-kt7l5RfuBc4GN86mcyKXkH2G-KonJ0zHmTWsB9cfvBbjB4yBjwF30b3F9-aHk9F7QfA/w640-h246/Pacchetto%20immagini%20copia.jpg" width="640" /></span></a></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="color: #990000;"> Mescolare bene aggiungere poca acqua e cuocere per circa 15 minuti. Servire caldi.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOgkDHOkVlnmct7is0kSspC7z-TgyKlNLZMaZAGAgxkuPimJamV7QbCIQn4_1wnXG1wpLxQpdekSPoUHhDn4DetEN01GfMAFDDJwkwqwZU6n4MR8LF8zRGvaIbuuG5nVtazKJfmGhGwTJZQ9KyeyO0xsafRqQjN9vKlseMU9m8fmjaA7-kNAIS1ehow/s814/015c.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOgkDHOkVlnmct7is0kSspC7z-TgyKlNLZMaZAGAgxkuPimJamV7QbCIQn4_1wnXG1wpLxQpdekSPoUHhDn4DetEN01GfMAFDDJwkwqwZU6n4MR8LF8zRGvaIbuuG5nVtazKJfmGhGwTJZQ9KyeyO0xsafRqQjN9vKlseMU9m8fmjaA7-kNAIS1ehow/w640-h482/015c.jpg" width="640" /></a> <span style="color: #990000;"><b>Siate sempre lieti.</b></span></span></div><p><span style="color: #990000; font-family: inherit;"><b> Nonna Dani</b></span></p>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0tag:blogger.com,1999:blog-6872260001055631743.post-11025340268453868512023-01-02T14:53:00.001+01:002023-01-02T14:53:42.474+01:00VELLUTATA Di ZUCCHINE PISELLI E PATALE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj906TCthzqjZya5p1KePCUGiPJswZxl4V711DOQOC0Npva9KlX_UQr5s_LE3Yis2IGXPvJ4GLj0A-uCFID4HNv3KmfhFmlePE10V_AMSywmpbNgzUSixlslB7c4c7MAY0tiGtCMDxXNDULcZnGChOfSEPjdd2c5A5DouBpNsXA_nu1Q5R0_fNKZWUQ/s814/005c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj906TCthzqjZya5p1KePCUGiPJswZxl4V711DOQOC0Npva9KlX_UQr5s_LE3Yis2IGXPvJ4GLj0A-uCFID4HNv3KmfhFmlePE10V_AMSywmpbNgzUSixlslB7c4c7MAY0tiGtCMDxXNDULcZnGChOfSEPjdd2c5A5DouBpNsXA_nu1Q5R0_fNKZWUQ/w640-h482/005c.jpg" width="640" /></a></div><span style="color: #990000;">Cosa c'è di più gradevole di una bella vellutata calda? Casomai al rientro dopo una giornata trascorsa fuori casa? Amo le vellutate, le zuppe le minestre in genere le ritengo un vero toccasana e un'ottima idea quando non ho idee...... ma solo la solita domanda in testa: cosa cucino per cena??? Questa ricetta è davvero facile delicata e gradevole, adatta anche ai bambini, agli anziani e a chi vuole restare un pò leggero.... specialmente dopo le festività....</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Irt0f4pnQwZ9J4ZHffuGdqK8Emk4yEUrUviugCSsTHvPZHfomSU0_4anGdnGvvfA-Z0zBRdU4y56_boAOgEK_fvqFZFhV6qxpSfVbE6Tl_11L3A4onOsYYxWpv6QtQR9_PFMz-6Zwv-ef5ypB6q7O5c7dX-K8VRK2CJ3Y7W_wE3K9CCcMZ0OmSUf1g/s814/007c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Irt0f4pnQwZ9J4ZHffuGdqK8Emk4yEUrUviugCSsTHvPZHfomSU0_4anGdnGvvfA-Z0zBRdU4y56_boAOgEK_fvqFZFhV6qxpSfVbE6Tl_11L3A4onOsYYxWpv6QtQR9_PFMz-6Zwv-ef5ypB6q7O5c7dX-K8VRK2CJ3Y7W_wE3K9CCcMZ0OmSUf1g/w640-h482/007c.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><span style="color: #990000;"><b>Nota della spesa</b></span></div><div style="text-align: left;"><span style="color: #990000;"> 3 zucchine chiare<br /> 2 patate g. <br /> 200 di piselli surgelati<br />1 cipolla dolce <br />1 spicchio d'aglio <br />brodo vegetale sale pepe<br /></span></div><div style="text-align: left;"><span style="color: #990000;">***********************************************************************************************</span></div><div style="text-align: left;"><span style="color: #990000;">Tagliare a tocchetti le zucchine dopo averle lavate, tagliate a rondelle sottili anche la cipolla. In una padella rosolate alcuni cucchiai di olio aggiungere lo spicchio d'aglio schiacciato e la cipolla. Quando la cipolla si è appassita aggiungere le zucchine, le patate tagliate a cubetti, mescolare bene e lasciare rosolare per circa dieci minuti:</span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbQRWrkqEHhYwA29fwNgn39EDmB44eTyzOQdLczeBOXgdef_LRXI8XLf__yHRneg_mE7Cz5pESrQRwtXqNcrKE7RxIJWLcAxYtVYH2R0jZRxWeIWmi4MxBXlO3SP2sebSq4mmtLlwK4ai7DFLxQSUyrRucCmD1kkrCRN8tK5E5MQmWnmP2pxrFie1Sw/s498/Pacchetto%20immagini%20copia.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="186" data-original-width="498" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbQRWrkqEHhYwA29fwNgn39EDmB44eTyzOQdLczeBOXgdef_LRXI8XLf__yHRneg_mE7Cz5pESrQRwtXqNcrKE7RxIJWLcAxYtVYH2R0jZRxWeIWmi4MxBXlO3SP2sebSq4mmtLlwK4ai7DFLxQSUyrRucCmD1kkrCRN8tK5E5MQmWnmP2pxrFie1Sw/w640-h240/Pacchetto%20immagini%20copia.jpg" width="640" /></a></span></div><div style="text-align: left;"><span style="color: #990000;"> a questo punto incorporare i piselli, l sale e il pepe, mescolare poi coprire le verdure con il brodo vegetale. Cuocere per circa 20 minuti. Passare con il minipimer per addensare la zuppa. Servire calda con un filo d'olio evo e parm.reggiano.</span></div><div style="text-align: left;"><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ptfbxxsz9uhAVA88T9JLb8TgEbh1ocybDc8sObfAhQVd3u7rJx_RtGFR7ZFP9jzacn2RAXdS3EphJ-5m-OAIIytODLNPehySprfcVjiuM4Hdd6agbKZ826gEPClZ27WoW4mKDCLc64TtoTU9U6TlMBEtGDSn2kZpRf6PD5vg3zN_ZrwlfLh0m-8F4w/s814/004c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="614" data-original-width="814" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ptfbxxsz9uhAVA88T9JLb8TgEbh1ocybDc8sObfAhQVd3u7rJx_RtGFR7ZFP9jzacn2RAXdS3EphJ-5m-OAIIytODLNPehySprfcVjiuM4Hdd6agbKZ826gEPClZ27WoW4mKDCLc64TtoTU9U6TlMBEtGDSn2kZpRf6PD5vg3zN_ZrwlfLh0m-8F4w/w640-h482/004c.jpg" width="640" /></a></span></div><div style="text-align: left;"><span style="color: #990000;"><b> Siate sempre lieti.<br /></b></span><span style="color: #990000;"><b> Nonna Dani</b></span></div><div style="text-align: left;"><span style="color: #990000;"><br /></span></div><p><br /></p>Nonna Danihttp://www.blogger.com/profile/06924793304755531965noreply@blogger.com0