tag:blogger.com,1999:blog-74411869519192861082024-02-20T10:27:01.258-08:00ricettericettenews trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7441186951919286108.post-85983335292716266172019-10-30T04:32:00.000-07:002019-10-30T04:32:02.593-07:00ARANCINO alla FRANCESE! - SPACEMIX<h1 class="title style-scope ytd-video-primary-info-renderer" style="background: rgb(249, 249, 249); border: 0px; color: var(--ytd-video-primary-info-renderer-title-color, var(--yt-spec-text-primary)); font-family: Roboto, Arial, sans-serif; font-size: var(--ytd-video-primary-info-renderer-title-font-size, 1.8rem); font-weight: 400; line-height: 2.4rem; margin: 0px; max-height: 4.8rem; overflow: hidden; padding: 0px; text-shadow: var(--ytd-video-primary-info-renderer-title-text-shadow, none); transform: var(--ytd-video-primary-info-renderer-title-transform, none);">
<yt-formatted-string class="style-scope ytd-video-primary-info-renderer" force-default-style="">ARANCINO alla FRANCESE! - SPACEMIX</yt-formatted-string></h1>
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<yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" force-default-style="" split-lines="" style="color: var(--yt-spec-text-primary); white-space: pre-wrap;">La cucina Italiana incontra la cucina Francese!
Abbiamo mixato piatti tipici dell'una e dell'altra tradizione culinaria per sancire la pace.
Space Valley puntata 251
Merchandising Ufficiale: <a class="yt-simple-endpoint style-scope yt-formatted-string" href="https://www.youtube.com/redirect?redir_token=xHh7JVJ0PbK7s1rtOkOsdWpWjsp8MTU3MjUyMTM2N0AxNTcyNDM0OTY3&q=https%3A%2F%2Fspacevalley.forstar.shop%2F&v=FtOgO04jsfU&event=video_description" rel="nofollow" spellcheck="false" style="cursor: pointer; display: inline-block; text-decoration-line: none;" target="_blank">https://spacevalley.forstar.shop/</a>
Backstage: <a class="yt-simple-endpoint style-scope yt-formatted-string" href="https://www.youtube.com/watch?v=b_akk1Qqg6o" spellcheck="false" style="cursor: pointer; display: inline-block; text-decoration-line: none;">https://youtu.be/b_akk1Qqg6o</a>
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<img src="https://i.gyazo.com/d67646e0a5d51e2d715a6f944ffb8a9c.png" />news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-32795436168414780782015-08-20T14:04:00.002-07:002015-08-20T14:04:48.219-07:00Non è necessario uccidere le tartarughe per mangiarle<span style="background-color: white; color: #003366; font-family: georgia, palatino; font-size: 14px; line-height: 21px;">Non è necessario uccidere le tartarughe per mangiarle</span><br />
<span style="background-color: white; color: #003366; font-family: georgia, palatino; font-size: 14px; line-height: 21px;">Fare un impasto da polpettone con carne macinata fine, uovo mortadella frullata e qualche verdura come spinaci o erbette tritate, salare ed impepare.</span><br />
<span style="background-color: white; color: #003366; font-family: georgia, palatino; font-size: 14px; line-height: 21px;"> Infilare nell'impasto i wurstel (incisi alle estremità per creare le zampette) e amalgamare in forme arrotondate, come gusci di tartaruga.</span><br />
<span style="background-color: white; color: #003366; font-family: georgia, palatino; font-size: 14px; line-height: 21px;"> Rivestire i corpi con fette di pancetta intrecciate e mettere in forno qb.</span><br />
<span style="background-color: white; color: #003366; font-family: georgia, palatino; font-size: 14px; line-height: 21px;"> Ed ecco la vostra tartaruga commenstibile nel piatto!</span> <iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/jlRmgQ7VXgA" width="560"></iframe><br />
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<img src="https://i.gyazo.com/8b65d0f7844653e2375a3a44a25a8433.png" />news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-14372704709281105582015-08-17T11:29:00.001-07:002015-08-17T11:29:31.429-07:00Mustafà, il mago delle decorazioni culinarie che sta facendo impazzire il web ..<h3 class="post-title entry-title" itemprop="name" style="background-color: #f3f3f3; color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 22px; font-stretch: normal; font-weight: normal; margin: 0px; position: relative;">
Mustafà, il mago delle decorazioni culinarie che sta facendo impazzire il web ..</h3>
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<span style="background-color: white; font-family: 'Open Sans', sans-serif; font-size: 16px; letter-spacing: 0.400000005960465px; line-height: 22.8571434020996px; text-align: justify;">In questo video vediamo il mago delle decorazioni culinarie, Mustafà, un venditore ambulante extracomunitario che, con i suoi attrezzi di lavoro, dà una dimostrazione di quante cose simpatiche ed originali si possano fare con deI COMUNISSIMI verdure o meglio ancora con della frutta</span><br /><br /><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/KbPBN6kvnCU" width="420"></iframe><br /><br /><img src="https://i.gyazo.com/8c45162b1d00a61129ff4231891e15da.png" style="background: rgb(255, 255, 255); border-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; max-width: 550px; padding: 8px;" /></div>
news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-78452679967090443332014-12-09T07:55:00.001-08:002014-12-09T07:55:12.394-08:00Pasta al forno con patate e provola<h1 class="yt" id="watch-headline-title" style="background: rgb(255, 255, 255); border: 0px; color: #222222; font-family: arial, sans-serif; font-size: 24px; font-weight: normal; margin: 0px 0px 10px; overflow: hidden; padding: 0px;">
<span class="watch-title " dir="ltr" id="eow-title" style="background: transparent; border: 0px; margin: 0px; padding: 0px;" title="Pasta al forno con patate e provola">Pasta al forno con patate e provola</span></h1>
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<span class="watch-title " dir="ltr" style="background: transparent; border: 0px; margin: 0px; padding: 0px;" title="Pasta al forno con patate e provola"><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Questa è una ricetta antica della tradizione napoletana, tramandata a me da nonna Nannina.</span><br style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">E' un primo, o piatto unico, veramente straordinario.</span></span></div>
<iframe width="560" height="315" src="//www.youtube.com/embed/7BOaHdGSE9Y" frameborder="0" allowfullscreen></iframe>news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-85120902425034456032014-12-09T07:52:00.001-08:002014-12-09T07:52:09.368-08:00Mezziziti con crema di scampi - le videoricette di Cookaround<h1 class="yt" id="watch-headline-title" style="background: rgb(255, 255, 255); border: 0px; color: #222222; font-family: arial, sans-serif; font-size: 24px; font-weight: normal; margin: 0px 0px 10px; overflow: hidden; padding: 0px;">
<span class="watch-title long-title" dir="ltr" id="eow-title" style="background: transparent; border: 0px; font-size: 0.9em; letter-spacing: -0.03em; margin: 0px; padding: 0px;" title="Mezziziti con crema di scampi - le videoricette di Cookaround">Mezziziti con crema di scampi - le videoricette di Cookaround</span></h1>
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<span class="watch-title long-title" dir="ltr" style="background: transparent; border: 0px; font-size: 0.9em; letter-spacing: -0.03em; margin: 0px; padding: 0px;" title="Mezziziti con crema di scampi - le videoricette di Cookaround"><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; letter-spacing: normal; line-height: 17px;">n primo piatto di pesce saporitissimo, i mezziziti con crema di scampi.</span></span></div><iframe width="560" height="315" src="//www.youtube.com/embed/LyG5lvFrLGM" frameborder="0" allowfullscreen></iframe>news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-79248867107455514862014-12-09T07:46:00.002-08:002014-12-09T07:46:28.160-08:00Risotto primavera<h1 class="yt" id="watch-headline-title" style="background: rgb(255, 255, 255); border: 0px; color: #222222; font-family: arial, sans-serif; font-size: 24px; font-weight: normal; margin: 0px 0px 10px; overflow: hidden; padding: 0px;">
<span class="watch-title " dir="ltr" id="eow-title" style="background: transparent; border: 0px; margin: 0px; padding: 0px;" title="Risotto primavera">Risotto primavera</span></h1>
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<span class="watch-title " dir="ltr" style="background: transparent; border: 0px; margin: 0px; padding: 0px;" title="Risotto primavera"><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">La ricetta del risotto primavera. Un primo piatto fresco, leggero e dietetico</span></span></div><iframe width="560" height="315" src="//www.youtube.com/embed/0Jq1mDQVfDo" frameborder="0" allowfullscreen></iframe>news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-17516348460156546652014-12-09T07:40:00.004-08:002014-12-09T07:40:59.129-08:00Tagliolini al salmone fresco<h1 class="yt" id="watch-headline-title" style="background: rgb(255, 255, 255); border: 0px; color: #222222; font-family: arial, sans-serif; font-size: 24px; font-weight: normal; margin: 0px 0px 10px; overflow: hidden; padding: 0px;">
<span class="watch-title " dir="ltr" id="eow-title" style="background: transparent; border: 0px; margin: 0px; padding: 0px;" title="Tagliolini al salmone fresco">Tagliolini al salmone fresco</span></h1>
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<span class="watch-title " dir="ltr" style="background: transparent; border: 0px; margin: 0px; padding: 0px;" title="Tagliolini al salmone fresco"><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">La ricetta della pasta al salmone, una ricetta classica della cucina italiana adatta per un primo piatto delizioso e raffinato.</span></span></div>
<iframe width="560" height="315" src="//www.youtube.com/embed/ZEtfQLmy8oI" frameborder="0" allowfullscreen></iframe>news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-77750493971069286542014-09-20T02:53:00.002-07:002014-09-20T02:53:42.682-07:00Spaghetti spinaci e gorgonzola<img alt="spaghetti spianci e gorngonzola-4" class="post-thumb wp-post-image" height="300" src="http://www.lericettedellavale.com/wp-content/uploads/2014/03/spaghetti-spianci-e-gorngonzola-4-600x300.jpg" style="border: 1px solid rgb(229, 229, 229); color: #333333; font-family: TitilliumText22LLight; font-size: 13px; margin: 0px 0px 20px; padding: 4px;" width="600" /><span style="color: #333333; font-family: TitilliumText22LLight; font-size: 13px;"></span><br />
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<span style="font-size: large;">Lessate gli spinaci e fateli saltare in padella con dell’olio extra vergine di oliva.<br style="margin: 0px; padding: 0px;" />Aggiungete il gorgonzola e fatelo sciogliere.<br style="margin: 0px; padding: 0px;" />Scolate gli spaghetti e conditeli con il condimento.<br style="margin: 0px; padding: 0px;" />Servite gli spaghetti con gorgonzola e spinaci ben caldi</span></div>
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<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.lericettedellavale.com/wp-content/themes/foodpress/images/ul-dot.png); background-origin: initial; background-position: initial; background-repeat: no-repeat; background-size: initial; color: #444444; line-height: 25px; list-style: none; margin-bottom: 10px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 16px; padding-right: 2px !important; padding-top: 1px !important;"><span style="font-size: large;">200 gr. spaghetti</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.lericettedellavale.com/wp-content/themes/foodpress/images/ul-dot.png); background-origin: initial; background-position: initial; background-repeat: no-repeat; background-size: initial; color: #444444; line-height: 25px; list-style: none; margin-bottom: 10px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 16px; padding-right: 2px !important; padding-top: 1px !important;"><span style="font-size: large;">olio extra vergine di oliva q.b.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.lericettedellavale.com/wp-content/themes/foodpress/images/ul-dot.png); background-origin: initial; background-position: initial; background-repeat: no-repeat; background-size: initial; color: #444444; line-height: 25px; list-style: none; margin-bottom: 10px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 16px; padding-right: 2px !important; padding-top: 1px !important;"><span style="font-size: large;">250 gr. spinaci cotti</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.lericettedellavale.com/wp-content/themes/foodpress/images/ul-dot.png); background-origin: initial; background-position: initial; background-repeat: no-repeat; background-size: initial; color: #444444; line-height: 25px; list-style: none; margin-bottom: 10px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 16px; padding-right: 2px !important; padding-top: 1px !important;"><span style="font-size: large;">150 gr. gorgonzola</span></li>
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news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-30199725422194735972014-09-20T02:48:00.001-07:002014-09-20T02:48:23.737-07:00Mezze Penne Con Zucchine E Mozzarella<span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;"> </span><br style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;" /><b style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;">Pulire</b><span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;"> e affettare le zucchine e farle cuocere per poco tempo nell'olio (devono essere appena appena tenere). </span><br style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;" /><b style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;">Lessare</b><span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;"> la pasta, scolarla, versarla in una padella e aggiungere la mozzarella tagliata a dadini. </span><br style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;" /><b style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;">Mescolare</b><span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;"> bene fino a quando il formaggio si sarà fuso e, a questo punto, aggiungere le zucchine e l'uovo sbattuto. </span><br style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;" /><b style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;">Amalgamare</b><span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;"> bene i</span><br />
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<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 17px; line-height: 25.2450008392334px;">100g di mozzarella</span></span></div>
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<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 17px; line-height: 25.2450008392334px;">25g di formaggio parmigiano reggiano</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 17px; line-height: 25.2450008392334px;">450g di zucchine</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 17px; line-height: 25.2450008392334px;">4 cucchiai di olio d'oliva</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 17px; line-height: 25.2450008392334px;">1 uovo sbattuto</span></span></div>
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="background-color: white; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;"></span></span><br />
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<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 17px; line-height: 25.2450008392334px;">200g di pasta tipo mezze penne</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 17px; line-height: 25.2450008392334px;"><br /></span></span></div>
<span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 17px; line-height: 25.2450008392334px; text-align: justify;">l tutto a fuoco basso e, prima di servire, aggiungere il parmigiano.</span>news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-41574516482261433032014-09-17T10:26:00.001-07:002014-09-17T10:26:22.256-07:00Maccheroni Alla Zucca<a href="http://static.buttalapasta.it/625X0/www/buttalapasta/it/img/ricette-pasta-pennette-zucca-funghi-porcini.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://static.buttalapasta.it/625X0/www/buttalapasta/it/img/ricette-pasta-pennette-zucca-funghi-porcini.jpg" width="320" /></a><span style="font-size: large;">400g di pasta tipo maccheroni</span><br />
<span style="font-size: large;">150g di zucca</span><br />
<span style="font-size: large;">2 zucchine</span><br />
<span style="font-size: large;">20g di farina</span><br />
<span style="font-size: large;">40g di formaggio grana</span><br />
<span style="font-size: large;">50g di formaggio groviera</span><br />
<span style="font-size: large;">prezzemolo</span><br />
<span style="font-size: large;">aglio</span><br />
<span style="font-size: large;">olio d'oliva</span><br />
<a href="http://m2.paperblog.com/i/207/2075471/maccheroni-alla-zucca-mantecati-al-taleggio-T-OxhqFE.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://m2.paperblog.com/i/207/2075471/maccheroni-alla-zucca-mantecati-al-taleggio-T-OxhqFE.jpeg" /></a><span style="font-size: large;">burro</span><br />
<span style="font-size: large;">latte</span><br />
<span style="font-size: large;">sale</span><br />
<span style="font-size: large;"><b style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;">Lessare</b><span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;"> la zucca e passarla al passaverdure. </span><br style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;" /><b style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;">Preparare</b><span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;"> una besciamella con 20 g di burro 25 cl di latte e la farina, incorporarvi la zucca e il grana. </span><br style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;" /><b style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;">Saltare</b><span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;"> in padella, con 2 cucchiai di olio d'oliva, una noce di burro, il prezzemolo e l'aglio, le zucchine tagliate a dadini. </span><br style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;" /><b style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;">Cuocere</b><span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;"> la pasta e condirla con la salsa, le zucchine e la groviera. </span><br style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;" /><b style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;">Gratinare</b><span style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; line-height: 25.2450008392334px; text-align: justify;"> in forno a 220 gradi per 10 minuti.</span></span>news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-59694831941090041662014-09-17T10:19:00.001-07:002014-09-17T10:19:50.712-07:00Pasta Alla Zucca<h2 style="clear: both; color: #666666; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 1.3em; margin: 0px; padding: 0px;">
<a href="http://www.buonissimo.org/archive/borg/taUoHIgVhFplwrEDFIKyXNMLtgcELnTBmMJe0DDH6RMb8t6qSH43IA%253D%253D" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.buonissimo.org/archive/borg/taUoHIgVhFplwrEDFIKyXNMLtgcELnTBmMJe0DDH6RMb8t6qSH43IA%253D%253D" style="background-color: transparent;" /></a>Ingredienti per 4 persone</h2>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;"><b>350g di pasta tipo spaghetti</b></span></span></div>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;"><b>500g di zucca</b></span></span></div>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;"><b>300g di cipolle</b></span></span></div>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;"><b>60g di formaggio pecorino grattugiato</b></span></span></div>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;"><b>1 bicchierino di vino bianco secco</b></span></span></div>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;"><b>olio d'oliva</b></span></span></div>
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<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;"><b>sale</b></span></span></div>
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<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;"><b>pepee</b></span></span></div>
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<b>Scaldare</b> 6 cucchiai di olio e unire zucca e cipolle a fettine.<br /><b>Cuocere</b> a fuoco dolce fino a quando saranno disfatte Salare e unire il vino e cuocere ancora per 5 minuti.<br /><b>Lessare</b> la pasta al dente e unire un poco di acqua di cottura della pasta al sugo.<br /><b>Scolare</b> gli spaghetti e condirli con il sugo preparato.<br /><b>Cospargere</b> di pecorino e pepe a piacere.</div>
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news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-59901533376136141252014-09-17T10:15:00.001-07:002014-09-17T10:15:42.755-07:00Risotto Ai Porri<div class="prepare" style="background-color: white; font-family: 'Lucida Grande', 'Nimbus Sans L', Arial, sans-serif; font-size: 1.275em; line-height: 25.2450008392334px; margin-top: 0.5em; max-width: 70em; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngas28jEL0NgG7PoiVehjak1rBnsgSy4geJ9-8H9pvIdSRw0K0tLfFYHIoHn4ot7oaGtTtFWrqFjLdUlQqZZbOB_aG1iIgst4GV41BYGCAYae2LCrUl-V4JfPFyvnwlnQt6AQTnXxP_Y/s1600/risotto+porri+011.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngas28jEL0NgG7PoiVehjak1rBnsgSy4geJ9-8H9pvIdSRw0K0tLfFYHIoHn4ot7oaGtTtFWrqFjLdUlQqZZbOB_aG1iIgst4GV41BYGCAYae2LCrUl-V4JfPFyvnwlnQt6AQTnXxP_Y/s400/risotto+porri+011.jpg" style="background-color: transparent;" /></a><span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;">300g di riso</span></span></div>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;">50g di burro</span></span></div>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;">3 porri grandi</span></span></div>
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<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;">150 cl di brodo</span></span></div>
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<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;">1/2 bicchiere di vino bianco</span></span></div>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;">1 bustina di zafferano</span></span></div>
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<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;">2 foglioline di salvia</span></span></div>
<div class="prepare" style="background-color: white; margin-top: 0.5em; max-width: 70em; text-align: justify;">
<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;">50g di formaggio grana grattugiato</span></span></div>
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<span style="font-family: Lucida Grande, Nimbus Sans L, Arial, sans-serif;"><span style="font-size: 20px; line-height: 25.2450008392334px;">sale</span></span></div>
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In una pentola fate scaldare il brodo. Nel frattempo, ponete in un'altra casseruola metà del burro e lasciatevi colorire i porri finemente tritati. Quando i porri cominceranno a dorare, unite a pioggia il riso, mescolate e fatelo tostare.<br /><b>Bagnate</b> con il vino bianco e lasciate evaporare a fuoco vivace.<br /><b>Aggiungete</b> un mestolo di brodo caldo. Lasciatelo assorbire e poi unite, a mano a mano, il brodo caldo necessario e mescolate ripetutamente facendolo assorbire ogni volta. A circa metà cottura, aggiungete lo zafferano diluito ¡n mezzo mestolo di brodo. Quando il riso sarà cotto, regolate di sale, spegnete il fuoco e mantecate con il formaggio grattugiato.<br /><b>Fate</b> sciogliere in un tegamino il burro rimasto, profumandolo con le foglie di salvia e incorporatelo al risotto.<br /><b>Mescolate</b>, lasciate riposare un paio di minuti, quindi servite. II risotto coi porri va presentato all'onda, ben caldo, e di colore spiccatamente giallo, senza lesinare con lo zafferano.</div>
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Ingredienti per 4 <span style="font-size: 1.3em;">persone</span></h2>
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news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-35289691321999112292014-09-16T12:43:00.000-07:002014-09-16T12:43:33.833-07:00Rigatoni con gorgonzola e noci<img alt="rigatoni con gorgonzola e noci-7" class="post-thumb wp-post-image" height="300" src="http://www.lericettedellavale.com/wp-content/uploads/2012/04/rigatoni-con-gorgonzola-e-noci-7-600x300.jpg" style="border: 1px solid rgb(229, 229, 229); color: #333333; font-family: TitilliumText22LLight; font-size: 13px; margin: 0px 0px 20px; padding: 4px;" width="600" /><span style="color: #333333; font-family: TitilliumText22LLight; font-size: 13px;"></span><br />
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<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.lericettedellavale.com/wp-content/themes/foodpress/images/ul-dot.png); background-origin: initial; background-position: initial; background-repeat: no-repeat; background-size: initial; color: #444444; line-height: 25px; list-style: none; margin-bottom: 10px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 16px; padding-right: 2px !important; padding-top: 1px !important;">125 gr. gorgonzola</li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.lericettedellavale.com/wp-content/themes/foodpress/images/ul-dot.png); background-origin: initial; background-position: initial; background-repeat: no-repeat; background-size: initial; color: #444444; line-height: 25px; list-style: none; margin-bottom: 10px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 16px; padding-right: 2px !important; padding-top: 1px !important;">200 ml. panna da cucina</li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.lericettedellavale.com/wp-content/themes/foodpress/images/ul-dot.png); background-origin: initial; background-position: initial; background-repeat: no-repeat; background-size: initial; color: #444444; line-height: 25px; list-style: none; margin-bottom: 10px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 16px; padding-right: 2px !important; padding-top: 1px !important;">60 gr. gherigli di noci</li>
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Mettete a bollire l’acqua per la pasta.<br style="margin: 0px; padding: 0px;" />Con un coltello triturate grossolanamente i gherigli di noci mentre a parte in un pentolino fate sciogliere con una noce di burro il gorgonzola con la panna.<br style="margin: 0px; padding: 0px;" />Una volta che si sarà formata una crema liscia incorporate i gherigli di noci alla salsa e ritirate dal fuoco.<br style="margin: 0px; padding: 0px;" />Salate l’acqua della pasta e lessate i rigatoni.<br style="margin: 0px; padding: 0px;" />Una volta cotti scolateli, non troppo asciutti, e fateli saltare in padella con la salsa di gorgonzola e noci.<br style="margin: 0px; padding: 0px;" />Servite i rigatoni ben caldi.</div>
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news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-30240076230297242432014-09-16T08:02:00.001-07:002014-09-16T08:02:44.559-07:00Lasagne alle melanzane<a href="http://www.ricettedellanonna.net/wp-content/uploads/2014/09/lasagne_alle_melanzane.3-612x266.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="lasagne alle melanzane" border="0" src="http://www.ricettedellanonna.net/wp-content/uploads/2014/09/lasagne_alle_melanzane.3-612x266.jpg" /></a>Ingredienti<br />
1 kg di melanzane<br />
180 grammi di lasagne a sfoglia sottile<br />
1 litro di latte100 grammi di burro<br />
100 grammi di farina<br />
250 grammi di porri tritati<br />
80 grammi di parmigiano grattugiato<br />
timo<br />
olio extravergine d'oliva<br />
sale e pepe<br />
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Procedimento :</strong></div>
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Fare stufare il porro tritato in poco olio e sale, profumarlo con poco timo, coprirlo con un bicchiere di acqua calda e lasciarlo sobbollire finché non risulta tenero.</div>
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Spuntare le melanzane e tagliarle a fette di circa 3 millimetri nel senso della lunghezza, poi cuocerle rapidamente in una padella rovente o su una griglia, senza alcun condimento.</div>
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Far sciogliere il burro in una casseruola, amalgamarvi la farina e successivamente il latte freddo.</div>
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Mescolare continuamente con la frusta per impedire il formarsi di grumi ottenendo una besciamella liscia e cremosa. Regolare di sapore con il sale.</div>
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Frullare i porri ormai cotti a crema unendo 2 cucchiai d’olio.</div>
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Imburrare una pirofila da 20×30 centimetri e velare il fondo con uno strato leggero di besciamella.</div>
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Fare uno strato di pasta, poi ancora besciamella, salsa di porri, parmigiano grattugiato e una macinata di pepe.</div>
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Coprire con le fette di melanzane e ripetere 2 volte la sequenza besciamella, salsa di porri, pasta e melanzane.</div>
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Velare l’ultimo strato di melanzane con la besciamella rimasta, spolverizzare con un po’ di parmigiano e infornare a 180 gradi per 20/25 minuti, finché la superficie non risulti gratinata.</div>
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Lasciare riposare la preparazione a temperatura ambiente per 10 minuti prima di servire.</div>
news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-84961261699257173892014-09-16T07:58:00.000-07:002014-09-16T07:58:51.426-07:00Fusilli con pesto di cannellini e origano<div class="separator" style="clear: both; text-align: center;">
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Ingredienti</div>
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320 grammi di fusilli</div>
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250 grammi di cannellini lessati</div>
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30 grammi di pinoli</div>
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30 grammi di parmigiano reggiano</div>
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1 scalogno</div>
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1 pomodoro maturo</div>
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origano </div>
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secco</div>
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olio extravergine d'oliva</div>
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sale e pepe </div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Procedimento :</strong></div>
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Portare ad ebollizione l’acqua per la cottura della pasta, salarla e iniziare la cottura.</div>
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Tagliare a velo lo scalogno e stufarlo con poco olio e sale.</div>
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Unire i cannelliini, farli insaporire per alcuni minuti, poi bagnarli con mezzo bicchiere di acqua calda.</div>
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Tostare velocemente i pinoli in una padellina.</div>
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Riunire nel vaso del frullatore i fagioli, il parmigiano grattugiato, i pinoli un cucchiaino colmo di origano secco, una macinata generosa di pepe e 4 cucchiai d’olio.</div>
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Frullare il tutto unendo anche poca acqua della pasta in cottura per ottenere una salsa cremosa. Regolare eventualmente di sapore con il sale.</div>
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Scolare la pasta al dente e mantecarla in padella a fuoco medio per un minuto.</div>
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Completare con il pomodoro a dadini, ancora un po’ di origano e servire.</div>
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news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-26078396623908973902014-09-14T00:56:00.000-07:002014-09-14T00:56:17.627-07:00Penne con Sedano e Stracchino allo Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.nonnonanni.it/data/ricette/0/2/225/0/thumb_360x350_crop?1406560021" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="622" src="http://www.nonnonanni.it/data/ricette/0/2/225/0/thumb_360x350_crop?1406560021" width="640" /></a></div>
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Penne con Sedano e Stracchino allo Yogurt </div>
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<span style="display: block; font-family: 'PT Serif', serif; font-size: 20px; font-style: italic; line-height: 20px; padding-right: 10px;">Ingredienti per 4 persone:</span><div style="line-height: 20px; padding: 0px;">
300 g di mezze penne<br />130 g di sedano<br />1 stracchino allo Yogurt Nonno Nanni (125 g)<br />qualche cucchiaio di latte<br />Sale e pepe<br />Qualche scaglia di Parmigiano Reggiano</div>
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<span class="left" style="display: block; float: left !important; font-family: 'PT Serif', serif; font-size: 20px; font-style: italic; line-height: 20px; padding-right: 10px;">Difficoltà:</span>Facile</div>
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<span class="left" style="display: block; float: left !important; font-family: 'PT Serif', serif; font-size: 20px; font-style: italic; line-height: 20px; padding-right: 10px;">Tempo:</span>30 minuti</div>
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<span style="color: #286826; font-family: 'PT Serif', serif; font-size: 20px; font-style: italic;">Procedimento:</span></div>
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potete fare il sughetto dopo aver buttato la pasta, tanto è veloce. Lavate il sedano ed eliminate i filamenti più duri. Tritatelo nel mixer e trasferitelo in un pentolino a cui aggiungerete due o tre di cucchiai di latte. Fate cuocere per qualche minuto, regolando di sale.</div>
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Spegnete il fuoco ed incorporate lo Stracchino allo Yogurt Nonno Nanni, mescolando per bene per ottenere una crema omogenea.<br />Scolate la pasta, trasferitela in una pirofila da portare in tavola o direttamente porzionata nei singoli piatti. Versate la crema di sedano e stracchino sulla pasta, insaporite con una bella macinata di pepe nero e scagliette di Parmigiano e gustatevi questo piatto semplicissimo che vi stupirà tanto è buono.<br />Aggiungo un piccolo consiglio: preparatene in abbondanza, la pasta che resta non dovrete nemmeno riscaldarla perché, condita con questa crema, sarà squisita anche fredda.</div>
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news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-5797944533907306232014-08-15T06:32:00.001-07:002014-08-15T06:32:11.467-07:00pomodori neri<div style="background-color: white; border: 0px; font-family: 'Open Sans', sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
Gli “<em style="border: 0px; font-family: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Indigo Rose</em>” sono una varietà di pomodori dal colore decisamente insolito: un viola molto scuro, quasi nero, come una melanzana. L’interno però è quello di un normale pomodoro.</div>
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Nonostante il colore forse <a href="http://notizie.delmondo.info/2013/10/30/il-drink-con-il-dito-mozzato/" style="border: 0px; color: black; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">poco appetitoso</a>, questi pomodori sarebbero gustosi e ricchi di antiossidanti. Si tratta infatti di un incrocio appositamente sviluppato da ricercatori americani della Oregon State University, ottenuti incrociando i normali pomodori con i pomodori viola, una variante anch’essa ottenuta dai ricercatori che conteneva antociani, pigmenti dalle proprietà disossidanti e che aiuterebbero a prevenire malattie come il diabete e a ridurre l’obesità.</div>
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<a href="http://notizie.delmondo.info/2014/05/17/gli-strani-pomodori-neri-fanno-bene-salute/pomodori-neri-da-plant-world-seeds/" rel="attachment wp-att-16948" style="border: 0px; color: black; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline;"><img alt="pomodori neri - da Plant World Seeds" class="aligncenter size-full wp-image-16948" height="500" src="http://1-ps.googleusercontent.com/x/notizie.delmondo.info/static.delmondo.info/wp-content/uploads/2014/04/500x500xpomodori-neri-da-Plant-World-Seeds.jpg.pagespeed.ic.3Jlqq4uFbi.webp" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 0px; box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; display: block; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 14px auto; padding: 0px; position: relative; vertical-align: baseline;" width="500" /></a></div>
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Quello che era nata come una ricerca scientifica che doveva studiare i pomodori e il loro effetto sulla salute ha però avuto una svolta commerciale, quando un’azienda si è interessata molto alla nuova varietà e ha deciso di acquistare i diritti per commercializzarla: i pomodori neri infatti avrebbero un sapore che ha colpito gli assaggiatori, con un gusto meno dolce di quelli normali e più saporito (anche se il gusto è pur sempre quello di un pomodoro), che si presterebbe molto a cotture alla griglia.</div>
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<a href="http://notizie.delmondo.info/2014/05/17/gli-strani-pomodori-neri-fanno-bene-salute/indigo-rose-da-st-catherines-standard/" rel="attachment wp-att-16949" style="border: 0px; color: black; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline;"><img alt="Dentro l'aspetto è normale - da St Catherine’s Standard" class="aligncenter size-large wp-image-16949" height="332" src="http://static.delmondo.info/wp-content/uploads/2014/04/Indigo-Rose-da-St-Catherine%E2%80%99s-Standard-500x332.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 0px; box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; display: block; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 14px auto; padding: 0px; position: relative; vertical-align: baseline;" width="500" /></a></div>
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Il riscontro sul mercato sembra essere stato buono: nonostante qualcuno magari sia diffidente rispetto all’aspetto insolito di questi curiosi pomodori, si sarebbe creata una solida base di “fan”.</div>
news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-73674988420899926312014-08-15T05:29:00.001-07:002014-08-15T05:29:18.928-07:00SPAGHETTI CON ZUCCHINE E GAMBERI<div style="background-color: white; color: #1b1b1b; font-family: verdana, sans-serif; font-size: 12px; line-height: 24px; min-height: 250px;">
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<strong>Ingredienti:</strong></div>
<ul style="line-height: 1.4; list-style: square; margin: 0px 0px 25px; padding: 5px 0px 0px;"><a href="http://lh3.ggpht.com/-NGKfWlCr6pY/T1sAaDC7SPI/AAAAAAAACwE/OH8svrJZQro/Pasta%252520ai%252520gamberetti%252520e%252520zucchine_thumb%25255B2%25255D.jpg?imgmax=800" imageanchor="1" style="clear: left; color: red; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="http://lh3.ggpht.com/-NGKfWlCr6pY/T1sAaDC7SPI/AAAAAAAACwE/OH8svrJZQro/Pasta%252520ai%252520gamberetti%252520e%252520zucchine_thumb%25255B2%25255D.jpg?imgmax=800" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(194, 123, 160); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" /></a>
<li style="background: url(http://www.ricettesemplici.net/wp-content/themes/Gadgetine/img/arrow-down.png) 0px 50% no-repeat scroll transparent; border: none; color: black; margin: 0px; padding: 10px 10px 0px 30px;"><span class="ingredient" style="margin: 0px; padding: 0px;">½ kg di spaghetti</span></li>
<li style="background: url(http://www.ricettesemplici.net/wp-content/themes/Gadgetine/img/arrow-down.png) 0px 50% no-repeat scroll transparent; border: none; color: black; margin: 0px; padding: 10px 10px 0px 30px;"><span class="ingredient" style="margin: 0px; padding: 0px;">½ kg di gamberi</span></li>
<li style="background: url(http://www.ricettesemplici.net/wp-content/themes/Gadgetine/img/arrow-down.png) 0px 50% no-repeat scroll transparent; border: none; color: black; margin: 0px; padding: 10px 10px 0px 30px;"><span class="ingredient" style="margin: 0px; padding: 0px;">½ kg di zucchine</span></li>
<li style="background: url(http://www.ricettesemplici.net/wp-content/themes/Gadgetine/img/arrow-down.png) 0px 50% no-repeat scroll transparent; border: none; color: black; margin: 0px; padding: 10px 10px 0px 30px;"><span class="ingredient" style="margin: 0px; padding: 0px;">brodo vegetale</span></li>
<li style="background: url(http://www.ricettesemplici.net/wp-content/themes/Gadgetine/img/arrow-down.png) 0px 50% no-repeat scroll transparent; border: none; color: black; margin: 0px; padding: 10px 10px 0px 30px;"><span class="ingredient" style="margin: 0px; padding: 0px;">concentrato di pomodoro</span></li>
<li style="background: url(http://www.ricettesemplici.net/wp-content/themes/Gadgetine/img/arrow-down.png) 0px 50% no-repeat scroll transparent; border: none; color: black; margin: 0px; padding: 10px 10px 0px 30px;"><span class="ingredient" style="margin: 0px; padding: 0px;">2 spicchi d’aglio</span></li>
<li style="background: url(http://www.ricettesemplici.net/wp-content/themes/Gadgetine/img/arrow-down.png) 0px 50% no-repeat scroll transparent; border: none; color: black; margin: 0px; padding: 10px 10px 0px 30px;"><span class="ingredient" style="margin: 0px; padding: 0px;">1 scalogno</span></li>
<li style="background: url(http://www.ricettesemplici.net/wp-content/themes/Gadgetine/img/arrow-down.png) 0px 50% no-repeat scroll transparent; border: none; color: black; margin: 0px; padding: 10px 10px 0px 30px;"><span class="ingredient" style="margin: 0px; padding: 0px;">olio extravergine d’oliva</span></li>
<li style="background: url(http://www.ricettesemplici.net/wp-content/themes/Gadgetine/img/arrow-down.png) 0px 50% no-repeat scroll transparent; border: none; color: black; margin: 0px; padding: 10px 10px 0px 30px;"><span class="ingredient" style="margin: 0px; padding: 0px;">sale </span><span style="background-color: transparent;">pepe bianco</span></li>
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<strong>Preparazione:</strong></div>
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Pulire i gamberi, sciacquarli sotto l’acqua corrente, staccare testa e carapace e conservarli a parte.</div>
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Incidere ogni gambero sul dorso per eliminare più agevolmente il budello poi risciacquarli velocemente e conservali in frigorifero, coperti, fino al momento dell’utilizzo.</div>
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Preparare ora il condimento a base di pesce: mettere su medio fuoco una padella con poco olio e far soffriggere gli scarti del pesce (teste e carapaci) schiacciandoli bene con una forchetta<em>.</em>Dopo qualche minuto unire un mestolo di acqua bollente salata o di brodo vegetale e un cucchiaino di concentrato di pomodoro. Far restringere e poi filtrare.</div>
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Spuntare le zucchine, lavarle asciugarle e tagliarle a rondelle di mezzo centimetro.</div>
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Far soffriggere in tre cucchiai d’olio due spicchi d’aglio interi ed uno scalogno tritato, unire le zucchine, salarle e tenerle su fuoco vivace per 5 minuti. Unire un po’ del condimento a base di pesce preparato e filtrato in precedenza, dopo circa 10 minuti eliminare l ’aglio e aggiungere i gamberoni ed il resto del condimento.</div>
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Scolare la pasta ancora un po’ al dente e rovesciarla in padella, portarla a cottura mantecandola se necessario con qualche cucchiaiata di acqua di cottura della pasta. Due, tre minuti al massimo su fuoco vivace poi spegnere, cospargere di prezzemolo tritato e pepe bianco macinato al momento e servire subito</div>
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Questa ricetta, caratterizzata dall’aggiunta di un semplice e veloce fumetto di pesce preparato con gli scarti dei gamberi, col suo delizioso e intenso profumo di mare darà un tocco di sapore in più al piatto.</div>
news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-92011341484344998832014-08-15T04:36:00.000-07:002014-08-15T04:36:17.176-07:00Risotto ai Broccoli<h1 class="posttitle" style="background-color: white; border-bottom-color: rgb(34, 34, 34); border-bottom-style: dotted; border-bottom-width: 1px; clear: both; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 20px; font-weight: normal; margin: 0px 0px 8px; padding: 15px 0px 1px; position: relative;">
Risotto ai Broccoli</h1>
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" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(194, 123, 160); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="640" /></a></div>
Preparazione: Lessare, in acqua salata, i broccoli. Scolarli e spezzettarli, lasciandone qualche pezzetto da parte per la guarnitura, e conservare l’acqua di cottura. In un tegame mettere l’olio extra vergine d’oliva e le acciughe e, a fuoco medio, con un cucchiaio di legno, sminuzzarle il più possibile. Appena sciolte nell’olio, aggiungere il riso e, mescolando continuamente con il cucchiaio di legno, farlo “brillare” per un minuto. Aggiungere il vino bianco e sfumare. Appena tostato il riso versare un mestolo di acqua di cottura dei broccoli. In un pentolino mettere almeno 1 litro di acqua e portarla a bollore, abbassare la fiamma e tenerla bollente, in modo che non appena si asciuga l’acqua dei broccoli, se ne aggiungerà ancora, mestolo dopo mestolo, e, girando spesso, far cuocere il riso. A metà cottura versare i broccoli sminuzzati e continuare la cottura, sempre con l’acqua bollente. <span id="more-287" style="margin: 0px; padding: 0px;"></span>A fine cottura spegnere il fuoco, regolare il sale e mantecare mescolando sempre con in cucchiaio di legno, aggiungendo il parmigiano, e la ricotta,o a chi piace, il pecorino. Guarnire con i pezzetti di broccoli messi da parte in precedenza e servire.</div>
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Ingredienti per 4 persone</div>
<ul style="line-height: 1.4; list-style-image: url(http://www.risotto.it/wp-content/themes/risotto/images/bullet.png); list-style-position: initial; margin: 0px; padding: 0px 0px 10px 30px;">
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">400 gr. di riso</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">600 gr. di broccoli</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">1 lt di brodo vegetale</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">olio extra vergine d’oliva</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">80 gr. di ricotta di mucca ( o pecorino )</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">2 acciughe sott’olio</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">parmigiano reggiano grattugiato</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">½ bicchiere di vino bianco</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">sale</li>
</ul>
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news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-29587637087400004582014-08-15T04:27:00.000-07:002014-08-15T04:27:58.708-07:00Risotto ai Piselli<h1 class="posttitle" style="background-color: white; border-bottom-color: rgb(34, 34, 34); border-bottom-style: dotted; border-bottom-width: 1px; clear: both; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 20px; font-weight: normal; margin: 0px 0px 8px; padding: 15px 0px 1px; position: relative;">
Risotto ai Piselli</h1>
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<img src="http://images.sweetauthoring.com/recipe/46497_540.jpg" /></div>
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Preparazione: Preparare il brodo vegetale con una carota, una cipolla e una costa di sedano e due foglie di alloro ben pulite, aggiungere 1 litro di acqua, lasciare bollire circa 20 minuti, e tenere in caldo per la cottura del risotto. Rosolare la cipolla tagliata sottile in una padella, con l’olio extra vergine e un pò di burro e unire i piselli. Lasciare cuocere a fuoco medio per una quindicina di minuti e aggiustare di sale e pepe. Aggiungere il riso e lasciarlo tostare e, quindi, assorbire il condimento mescolando con un cucchiaio di legno. Sfumare con il vino e quando sarà evaporato, cominciare ad aggiungere il brodo, mestolo dopo mestolo continuando a mescolare delicatamente e di continuo, lasciando asciugare di volta in volta prima di aggiungerne altro. A cottura ultimata regolare il sale e mantecare con il parmigiano e il restante burro, lasciare riposare e servire.<span id="more-300" style="margin: 0px; padding: 0px;"></span></div>
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Ingredienti per 4 persone</div>
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350 gr. riso carnaroli<br />1 cipolla bianca<br />50 gr. burro<br />olio extravergine d’oliva<br />1 lt brodo vegetale<br />350 gr di piselli( surgelati o freschi )<br />vino bianco secco<br />parmigiano reggiano grattugiato<br />sale q.b.<br />pepe macinato fresco</div>
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news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-46059179611585640312014-08-15T04:24:00.001-07:002014-08-15T04:24:19.631-07:00Risotto ai Pistacchi<div class="entry-photo" style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 12px; margin: 0px 0px 15px; padding: 0px;">
<a href="http://www.risotto.it/risotto-ai-pistacchi/" style="color: #660000; margin: 0px; padding: 0px; text-decoration: none;" title="Risotto ai Pistacchi"><img alt="Risotto ai Pistacchi" src="http://www.risotto.it/wp-content/themes/risotto/timthumb.php?src=http://www.risotto.it/wp-content/uploads/2012/04/risotto-ai-pistacchi.jpg&w=460&h=300" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(239, 231, 218); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; margin: 0px; padding: 2px; position: relative;" /></a></div>
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Preparazione: Lessare i pistacchi, siano in confezione sottovuoto già sgusciati e spellati, o da sbucciare e preparare, per circa 15 minuti e frullarne, fino a ridurli a crema, più o meno la metà. Preparare un soffritto con l’olio extra vergine, il burro e la cipolla ed aggiungere la metà dei pistacchi ancora interi. Cuocere e scolare il riso e,ancora al dente, aggiungerlo al soffritto. Farlo tostare e sfumare con il cognac. Unire i pistacchi interi e, gradatamente, il brodo fino a fine cottura, mestolo dopo mestolo, lasciando asciugare di volta in volta prima di aggiungerne altro, mescolando bene delicatamente e di continuo, facendo attenzione che non si attacchi al fondo. <span id="more-291" style="margin: 0px; padding: 0px;"></span>A qualche minuto dalla cottura unire al riso i pistacchi ridotti in crema, la panna e mantecare bene il risotto con il restante burro e il formaggio. Lasciare riposare e servire ben caldo.</div>
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Ingredienti per 4 persone</div>
<ul style="line-height: 1.4; list-style-image: url(http://www.risotto.it/wp-content/themes/risotto/images/bullet.png); list-style-position: initial; margin: 0px; padding: 0px 0px 10px 30px;">
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">350 gr di riso carnaroli</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">150 gr di pistacchi</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">1 cipolla bianca</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">80 gr di burro</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">olio extra vergine d’oliva</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">parmigiano reggiano grattugiato</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">250 ml di panna</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">cognac</li>
<li style="border: none; margin: 7px 0px 8px 10px; padding: 0px;">sale q.b.</li>
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news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.comtag:blogger.com,1999:blog-7441186951919286108.post-70740379636007418182014-08-15T03:01:00.001-07:002014-09-22T21:55:51.622-07:00pane arabo<div class="separator" style="background-color: white; clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.600000381469727px; text-align: center;">
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<span class="testo-italico" style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; font-style: italic; line-height: 18px;"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-IqQAot099HRcPKqJs088oawJJtl5t3r78ge_8WF8ZYZUbMKaU94Oqcnfkh-5Aaf0hrpR-On_fb0PqqR7WiI0vVWweJsg4owwVrFKwa2nJC1w44q0oR-CuTYFPTDlL31xuiK6MuixrmG/s640/P5210637.JPG" width="640" /></span><br />
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<span class="testo-italico" style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; font-style: italic; line-height: 18px;">Il classico pane piatto arabo, ottimo in abbinamento a salse e piatti di carne e verdure.</span><br />
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<span class="testo-grassetto" style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px;">Preparazione:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; line-height: 18px;">In una ciotola, sciogliete il lievito in 150 ml. di acqua, che avrete riscaldato. Fate attenzione a non farla bollire: l’acqua deve essere calda, non bollente, altrimenti annienterà il lievito.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Quando il lievito si sarà sciolto, aggiungete un terzo di farina e il sale; amalgamate energicamente gli ingredienti, sbattendo l’impasto, quindi aggiungete la restante farina e l’acqua, continuando a sbattere.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; line-height: 18px;">A questo punto trasferite l’impasto su un piano infarinato e sbattetelo ancora per una decina di volte, fino a quando l’impasto non sarà elastico e del tutto privo di grumi.</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Dividete l’impasto in palline e appiattitele dando loro una forma tondeggiante, con un diametro di circa 12 centimetri. Copritele con un canovaccio e lasciatele riposare per circa mezz’ora.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Nel frattempo preriscaldate il forno a 250°C, lasciando dentro una teglia. Quando la lievitazione sarà completata, prelevate la teglia calda dal forno e disponetevi qualche disco di pasta, separandoli fra loro. Fate cuocere una decina di minuti, fino a quando i panini non saranno dorati.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Sfornate il pane arabo, lasciatelo raffreddare, poi servitelo aprendolo a metà e farcendo la tasca che si sarà creata.</span><br />
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<span class="testo-grassetto" style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px;">Accorgimenti:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; line-height: 18px;">C’è un trucco per non far seccare il pane arabo una volta uscito dal forno: mettete i panini in un sacchetto di carta e richiudetelo poi in un altro sacchetto, di plastica, per circa 30 minuti. In questo modo rimarranno umidi e morbidi.</span><br />
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<span class="testo-grassetto" style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px;">Idee e varianti:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Per aggiungere una leggera sfumatura speziata, aggiungete all’impasto ½ cucchiaino di paprika dolce.</span>news trading hostinghttp://www.blogger.com/profile/16113178483025992646noreply@blogger.com