tag:blogger.com,1999:blog-67873495109735086932024-03-13T01:45:48.729+01:00Cucina e altre passioni...Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-6787349510973508693.post-20338729353835134912014-07-15T12:49:00.000+02:002014-07-15T12:49:04.727+02:00Lasagna alle zucchine e salmone affumicato!<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Un Luglio più pazzerello di Marzo non l'avevo ancora conosciuto! E si che si aspetta tutto l'inverno, lunghi, freddi e bui mesi di attesa, per poter finalmente godere del caldo, del mare, della brezza fescolina in giardino dopo cena...E poi succede così un accenno di estate e Boom! neanche te ne accorgi ed è già autunno...Ma è solo un momento! E' pur sempre estate e state sicuri che tornerà il caldo! E staremo di nuovo qui a lamentarci dell'afa e della calura...come facciamo sempre!!! Nel frattempo però visto l'abbassamento delle temperature io ne approfitto subito e accendo il forno!!! Uno dei miei piatti preferiti, la faccio decine di volte e non mi passa mai a voglia! Il sapore è intenso e delicato allo stesso tempo, fantastica calda ottima fredda...non si può non amarla!!!!!</span></div>
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<span style="color: #c27ba0; font-family: Verdana, sans-serif;"><b>Lasagna alle zucchine e salmone affumicato</b></span></div>
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<span style="color: #c27ba0; font-family: Verdana, sans-serif;">Ingredienti</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">3 zucchine</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 cipollotto </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">50g di salmone affumicato</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1/2 litro di latte</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Farina q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 noce di burro</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Noce moscata q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">3 mozzarelle</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 confezione di lasagne</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">100g parmigiano grattugiato</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2 cucchiai di pane grattugiato</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Prezzemolo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sale</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Olio evo</span></div>
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<span style="color: #a64d79; font-family: Verdana, sans-serif;">Preparazione</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Lavare e spuntare le zucchine.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Pulire il cipollotto e tagliarlo a cubetti piccoli.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Grattugiare le zucchine (io uso il mixer con l'apposita lama).</span></div>
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<span style="font-family: Verdana, sans-serif;">Metterle in una padella con il cipollotto e abbondante olio evo e una spolverata di sale. Far stufare a fuoco basso per 15-20 minuti, se necessario aggiungere un goccio d'acqua ogni tanto. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Preparare una besciamella leggera. In una pentola portare a ebollizione il latte. Trasferirlo in una ciotola. Nella pentola sciogliere il burro, unire poca farina e formare il roux. Aggiungere il latte e far addensare per qualche minuto. Deve essere abbastanza liquida, se non lo fosse allungare con altro latte. Aggiustare di sale, aggiungere una macinata generosa di noce moscata. Aggiungere le zucchine e far raffreddare leggermente. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Tagliare a pezzetti il salmone e unirlo alla besciamella fredda. Tagliare a cubetti la mozzarella.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Bollire leggermente la pasta in acqua salata e con un filo d'olio. Scolare.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Ungere la pirofila con un cucchiaio di salsa. Adagiarci sopra le sfoglie di pasta. Aggiungere abbondante salsa, una manciata di mozzarella e due cucchiai di parmigiano. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Continuare gli strati fino a terminare gli ingredienti.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Nell'ultimo strato unire il pane grattugiato e il prezzemolo.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Cuocere in forno 20-30 minuti fino a cottura.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pronta da gustare!!!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Il sapore di questa lasagna non vi lascerà delusi!!! La crosticina che si forma sopra è croccante e in contrasto con la morbidezza del ripieno!!! Una vera delizia!!! E' ideale da preparare in anticipo e cucinare all'ultimo momento, servita in una cena d'estate non farà rimpiangere un piatto freddo! Fantastica in monoporzioni a un buffet!!! Alla prossima delizia!!!</span></div>
Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-30766296409805408682014-07-09T12:22:00.000+02:002014-07-09T12:22:49.030+02:00Insalata di doppio riso dal sapore orientale<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Non la solita insalata di riso, ecco cos'è questa! Semplice, veloce e sorprendente nel sapore, così per cambiare un pò, per aprire la mente a nuovi orizzonti...Basta davvero poco per variare questo grande classico dell'estate da consumare durante le belle giornate di sole, basta semplicemente un pò di fantasia! Questa ricetta è abbastanza originale, con un bilanciamento tra sapore deciso e ingredienti semplici e nutrienti che la rende ideale per un pasto unico sia a pranzo che a cena </span><span style="color: #0b5394; font-family: inherit; font-size: large;">e non lascerà insoddisfatto nessuno! E poi è un colpo d'occhio non male davvero, e ha un profumo senza precedenti! La vorranno rifare tutti!!!</span></div>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>Insalata di doppio riso dal sapore orientale</b></span></div>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;">Ingredienti</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">150g riso thai o basmati</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">150g riso venere</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 melanzana</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 zucchina</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 peperone</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 carota </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 cipolla</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 patata</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 cucchiaio di salsa di soia</span></div>
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<span style="background-color: white; line-height: 18.479999542236328px;"><span style="color: #444444; font-family: Verdana, sans-serif;">Spezie varie (Curry, pepe bianco, paprica, noce moscata)</span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">Coriandolo fresco</span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">2 uova</span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">1 cucchiaino di senape</span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">4-5 mandorle</span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">Sale q.b.</span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">Olio evo</span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Bollire i due risi separatamente come indicato nelle confezioni. Una volta cotti freddare sotto il rubinetto con acqua corrente.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Unire i due risi i una ciotola, aggiungere un cucchiaio di salsa di soia e mettere a riposare in frigo.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Tagliare le verdure a fettine e metterle in una teglia, aggiungere un filo d'olio e poco sale. Cuocere in forno per 20-30 minuti, oppure come ho fatto io nel microonde a 850W combinato grill per 12 minuti.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif; text-align: center;"> Una volta fredde tagliarle a pezzetti.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"> Unire le spezie in un bicchiere e unire una punta di cucchiaio di senape, poco sale e olio.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"> Emulsionare energicamente in modo che si uniscano bene.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpqmCoyX58ovtmLTSChIzHFvKiVddi3q97EdHPUapkhgQGwjJ8TJKorIUP_nO_pvhl43l9Nt8ybmS7vswdvxxbmTD_T_SYU0SmmAj0QmWiUI8_5Uj_5zmz9_3wjrF_WOCt5x-g1XmIf4p/s1600/DSC_5622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpqmCoyX58ovtmLTSChIzHFvKiVddi3q97EdHPUapkhgQGwjJ8TJKorIUP_nO_pvhl43l9Nt8ybmS7vswdvxxbmTD_T_SYU0SmmAj0QmWiUI8_5Uj_5zmz9_3wjrF_WOCt5x-g1XmIf4p/s1600/DSC_5622.JPG" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sbattere le uova e preparare una frittatina con poco sale e abbondante coriandolo.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Tagliare la frittatina a listarelle.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"> </span><span style="color: #444444; font-family: Verdana, sans-serif;">Sminuzzare finemente le mandorle.</span></div>
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Unire le verdure, la frittata e le mandorle al riso. Mescolare bene e irrorare con la salsina speziata. Se necessario aggiungere altra salsa di soia per insapidire.</div>
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Eccola pronta!</div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Non potrete fare a meno di apprezzarla!!! Provatela!!!</span></div>
Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-64965703226650865572014-07-07T20:12:00.000+02:002014-07-07T20:12:36.592+02:00Melanzane ripiene di cous cous alle verdure gratinate al provolone!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Nuova ricettina, fatta oggi a pranzo, veloce veloce, con tante verdure fresche e leggera, il meglio per l'estate! Il cous cous è buonissimo, super veloce, quello precotto ha bisogno solo di essere rinvenuto in acqua calda, e si può condire in mille modi, soprattutto con verdure, pollo e pesce. Io l'ho fatto con sapori mediterranei, anche se la versione classica lo vuole con aromi più tendenzialmente arabeggianti, curry, cumino, ecc.</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Buonissime anche fredde, queste melanzane possono essere preparate in anticipo e gustate in una cena in giardino con amici, che ne resteranno piacevolmente colpiti! Non c'è dubbio semplicità e ingredienti freschissimi sono la chiave di ogni successo!!!</span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>Melanzane ripiene di cous cous alle verdure </b></span><b style="color: #38761d; font-family: Verdana, sans-serif;">gratinate al provolone</b></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>Ingredienti</b></span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>Per 2 persone</b></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2 melanzane piccole</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">100g di cous cous precotto</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">160g acqua</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 carota</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 costa di sedano</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1/2 cipolla</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Provolone ovino piccante a piacere</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Rosmarino, timo, alloro e salvia</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sale e pepe bianco q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Olio evo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Lavare e spuntare le melanzane. Mettere a bollire in acqua bollente salata per 10 minuti. Scolare e freddare sotto l'acqua del rubinetto.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Preparare il cous cous come indicato nella confezione (io 160g di acqua bollente leggermente salata ogni 100g di cous cous).</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Nel frattempo che il cous cous riposa, tagliare a cubetti la cipolla, la carota e il sedano. Saltarle in padella con un filo d'olio per 10 minuti, aggiungendo del brodo vegetale o acqua se necessario. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Dividere a metà le melanzane ed estrarne la polpa con uno scavino. Mettere le melanzane scavate in una pirofila.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"> Aggiungere alla padella delle verdure con un altro pochino di brodo, aggiungere le erbette aromatiche e cuocere per altri 10 minuti. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Grattugiare a scaglie del provolone piccante (io quello di una nota marca con la A, che tra l'altro è prodotto proprio qui in Sardegna!)</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"> Riprendere il cous cous, aggiungere un cucchiaio d'olio e sgranarlo bene con una forchetta. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Togliere dal fuoco le verdure quando saranno ancora croccanti e "brodose", aggiustare di sale e aggiungere una spolverata di pepe bianco.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Aggiungere le verdure al cous cous e mescolare bene.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Aggiungere sul fondo delle melanzane scavate una spolverata di provolone, riempire abbondantemente con il cous cous alle verdure e finire con una generosa spolverata di provolone in cima.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Passarle 10 minuti sotto il grill del forno (anche del microonde se lo avete!) e servitele con qualche erbetta in cima. Buon appetito!!!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Da provare altre mille varianti di questa delizia!!!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Ps: le mie verdure sono tutte di orto di casa!!!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Alla prossima!!!!</span></div>
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<br />Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-15823158600121099462014-07-01T17:46:00.001+02:002014-07-01T17:46:55.534+02:00Farro alle verdure con erbette aromatiche e spezie<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">E' imperdonabile la mia assenza, lo so! Sono quasi giustificata però, perchè ho il computer fuori uso ormai da quasi due mesi e senza lui, senza la materia prima, lavorare a un blog è un pelino difficile. Non è giustificabile invece il perchè il computer si trovi in terapia intensiva da così tanto....Ok, lo ammetto è colpa mia! Diciamo che sono tanto precisa e a volte maniacale nelle cose che faccio quanto maldrestra e distratta...Vi basti sapere che il computer ha avuto uno stupido incidente perchè mi capita di cadere in una catalessi tale da rendermi affidabile come una bambina di 5 anni con qualcosa di prezioso in mano o come un elefante in un negozio di cristalli...e con questo ho detto tutto. Poi ci si mette di mezzo pure la sfortuna e il gioco è fatto!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Così approfitto di un paio di giorni di computer in prestito per pubblicare qualche ricettina che ho fatto in questo periodo. Fresche, colorate, leggere....Si perchè nel frattempo è arrivata l'estate! :-P</span><br />
<span style="color: #0b5394; font-family: inherit; font-size: large;">Eccola allora questa bella ricettina, semplice, veloce e verdurosa, il mio marchio di fabbrica ormai! A base di farro, buono e salutare. Il farro ha una storia antichissima, anche più del grano comune<span style="font-family: inherit;">, </span></span><span style="color: #0b5394; font-family: inherit; font-size: large;">povero di grassi, ricco di fibre, di vitamine e di sali minerali e di ferro ed è uno dei tipi di frumento meno calorici!!! Approfittiamo di ciò che madre natura ci offre e cambiamo le nostre abitudini alimentari </span><span style="color: #0b5394; font-size: large;">sbagliate</span><span style="color: #0b5394; font-family: inherit; font-size: large;">....ci salverà la vita!!! E poi è così buono!!! Non finirò mai di pubblicizzarlo!!! ;-)</span><br />
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<span style="color: #e06666; font-family: Verdana, sans-serif;"><b>Farro alle verdure con erbette aromatiche e spezie</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzvp_wx1AmJz2-PvZlHn_FgEZBxkEWGCUcx_8TYqSc2nLBDI7ZcKdH1juZJNmvraijMnk1R6gJs3jUyIy5j2QYQKHOu9Kqw2e8c-9cuyClhOqZYlIlsJR1-ozBvpNF6BLVTdJwpfDA5Yp/s1600/DSC_5611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzvp_wx1AmJz2-PvZlHn_FgEZBxkEWGCUcx_8TYqSc2nLBDI7ZcKdH1juZJNmvraijMnk1R6gJs3jUyIy5j2QYQKHOu9Kqw2e8c-9cuyClhOqZYlIlsJR1-ozBvpNF6BLVTdJwpfDA5Yp/s1600/DSC_5611.JPG" height="400" width="266" /></a></div>
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<span style="color: #e06666; font-family: Verdana, sans-serif;">Ingredienti per 3 persone:</span></div>
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<span style="font-family: Verdana, sans-serif;">200g di farro</span></div>
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<span style="font-family: Verdana, sans-serif;">1 peperone</span></div>
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<span style="font-family: Verdana, sans-serif;">2 carote</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 melanzana</span></div>
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<span style="font-family: Verdana, sans-serif;">1 zucchina</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cipolla</span></div>
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<span style="font-family: Verdana, sans-serif;">Brodo vegetale q.b.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriandolo, rosmarino, salvia, timo</span></div>
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<span style="font-family: Verdana, sans-serif;">Curry, pepe bianco, paprica, noce moscata</span></div>
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<span style="font-family: Verdana, sans-serif;">Sale, Olio evo, succo di limone q.b.</span></div>
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<span style="font-family: Verdana, sans-serif;">Mettere a bagno il farro qualche ora.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tagliare a cubetti tutte le verdure. Irrorare una padella con olio evo e saltare le verdure per qualche minuto (aggiungere poca acqua o brodo vegetale se necessario).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLckyv2Z-Roq4HdPoD1mPdqNOKG0oU2vRF7DvYM3jHsy6LIrkfHFAiVWI3GN8S_BhL9hDDVMv_gDoD_paSivAPl9g4h6bMvX4XbuPPwIObKC72SznbFANIXe1vU1PE3s_ne5W-kRfnXWrO/s1600/DSC_5602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLckyv2Z-Roq4HdPoD1mPdqNOKG0oU2vRF7DvYM3jHsy6LIrkfHFAiVWI3GN8S_BhL9hDDVMv_gDoD_paSivAPl9g4h6bMvX4XbuPPwIObKC72SznbFANIXe1vU1PE3s_ne5W-kRfnXWrO/s1600/DSC_5602.JPG" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Nel frattempo sminuzzare le erbette aromatiche con una mezzaluna o un tritatutto.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcVy1CqCoQ8o24nCBtdQVsCkDmKpoq-sSZ8CL3_ZDmw-egBDys7Zc-kH6x__VtrbFdjR4GPOPmXDm3JEsZTyD4ENgxOaeRuO0UG49sjwkYPF8Y3QgiP4qSi4XmyxDe7tV1plmtqY5dFzR/s1600/DSC_5603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcVy1CqCoQ8o24nCBtdQVsCkDmKpoq-sSZ8CL3_ZDmw-egBDys7Zc-kH6x__VtrbFdjR4GPOPmXDm3JEsZTyD4ENgxOaeRuO0UG49sjwkYPF8Y3QgiP4qSi4XmyxDe7tV1plmtqY5dFzR/s1600/DSC_5603.JPG" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In un bicchierino mettere una punta di cucchiaio di tutte le spezie a piacere. Aggiungere succo di limone e olio a filo sbattendo con una frusta fino a creare un emulsione.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnhBCekU5jWY-s7zTqfs3_qrPZExwGXwflXwxRUIV-krQI_dVWezYCfN7puqLu0G6lG5uViMSt8MbwWEiKgfFvLOySGDzU897waBzCy5h26zfkZbqvMFY2wLJoikOclT1NPl27c8QUhu7/s1600/DSC_5604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnhBCekU5jWY-s7zTqfs3_qrPZExwGXwflXwxRUIV-krQI_dVWezYCfN7puqLu0G6lG5uViMSt8MbwWEiKgfFvLOySGDzU897waBzCy5h26zfkZbqvMFY2wLJoikOclT1NPl27c8QUhu7/s1600/DSC_5604.JPG" height="400" width="266" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Bollire in abbondante acqua salata il farro precedentemente lavato con cura s<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">otto l'acqua corrente finchè l'acqua non risulterà limpida. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7VxTpGqzLgozzAcXix7gSId0-TloZ7ay6lQz4VA5ua3ebJrHcxlgD-9Nq4iXvmYK91ri6vVVJ5yMhM5kuQqWrC9zTcra3nRP3T6qsAWV8Kh9wh-2h15agj-KiPzagmXR-rjz0vADzFFl/s1600/DSC_0677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7VxTpGqzLgozzAcXix7gSId0-TloZ7ay6lQz4VA5ua3ebJrHcxlgD-9Nq4iXvmYK91ri6vVVJ5yMhM5kuQqWrC9zTcra3nRP3T6qsAWV8Kh9wh-2h15agj-KiPzagmXR-rjz0vADzFFl/s1600/DSC_0677.JPG" height="266" width="400" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">Aggiungere il farro alla padella delle verdure</span></span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18.479999542236328px; text-align: center;"> in padella, tostare circa un minuto, aggiungere il brodo e cuocere per 15-20 minuti. A fine cottura aggiungere le erbette e irrorare con l'emulsione. Servire e gustare!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG54pqTgAru02MgmMufOafrmBOsA3GyQJZkxm2YekueP_jyRKbm5hveFs6UwfqIRtvmbDTKOnUr_qJ2T9P6radgIuht3haiRg55NZcegErfACNiUQe7lSkKqT5_Su6a_VaiogDGzprM9ot/s1600/DSC_5605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG54pqTgAru02MgmMufOafrmBOsA3GyQJZkxm2YekueP_jyRKbm5hveFs6UwfqIRtvmbDTKOnUr_qJ2T9P6radgIuht3haiRg55NZcegErfACNiUQe7lSkKqT5_Su6a_VaiogDGzprM9ot/s1600/DSC_5605.JPG" height="400" width="266" /></a></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"> Volete scoprire le altre mie ricette con farro??? Eccole:</span><br />
<span style="color: #0b5394; font-size: large;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/04/i-colore-sapore.html</span><br />
<span style="color: #0b5394; font-size: large;">http://mirella-cucinaealtrepassioni.blogspot.it/2011/12/farrorzotto-con-patate-e-carciofi-in.html</span><br />
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-29271238792311429402014-05-08T12:06:00.000+02:002014-05-08T12:06:16.478+02:00Premio Liebster Award 2014!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">E' arrivato un altro premio....mamma mia sono davvero contenta!!! E' con grande gioia che lo ricevo dalla mia amica Paola del blog <i><a href="http://antipastienonsolo.blogspot.it/">Antipasti e non solo...</a> </i>che è bravissima, e ci seguiamo reciprocamente da tempo ormai! Vi consiglio di visitare il suo blog, perchè oltre a splendidi antipasti, è bravissima in tutto quello che fa!!! Questo premio poi mi piace ancora di più perchè da la possibilità di far conoscere e così di rendere più visibili tutte le creazioni di quei piccoli blog che non hanno la notorietà meritata sul web, penso sia importante non spezzare la catena del gioco e partecipare è facilissimo e divertente!!!! Ecco le poche semplici regole:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejly6mGZPxrvGHN4ssEzAcCo-rgwg_AmjgBmCfdONWakAS2RX1nGJveo3s_5dGewnkbEEH98h2Ja6fTzEVyuk1l8e3PuKdaWDTHniMPkdBmOsF9owHhDXegWzy6ooR4EIPjU2jM2gumII/s1600/LiebsterAward_3lilapples.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394; font-family: inherit; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejly6mGZPxrvGHN4ssEzAcCo-rgwg_AmjgBmCfdONWakAS2RX1nGJveo3s_5dGewnkbEEH98h2Ja6fTzEVyuk1l8e3PuKdaWDTHniMPkdBmOsF9owHhDXegWzy6ooR4EIPjU2jM2gumII/s1600/LiebsterAward_3lilapples.png" height="300" width="400" /></span></a></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><span style="font-family: inherit;">Regolamento:</span></span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><span style="font-family: inherit;">1. Ringraziare e mettere il collegamento dell'autore del Blog che ci ha assegnato il premio;</span></span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><span style="font-family: inherit;">2. Rispondere alle 10 domande poste da chi ci ha nominato;</span></span></div>
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<span style="font-family: inherit;">3. Nominare 10 Blog che abbiano meno di 200 seguaci;</span></div>
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<span style="font-family: inherit;">4. Proporre ai nostri nominati 10 domande;</span></div>
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<span style="font-family: inherit;">5. Andare sui singoli Blog e avvisarli della loro nomina.</span></div>
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<span style="font-family: inherit;">Le domande a cui mi è stato chiesto di rispondere sono le seguenti:</span><br />
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<span style="font-family: inherit;">1. Il tuo incubo ricorrente in cucina?</span></div>
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Il mio incubo è il tempo...di solito sono sempre molto di fretta e quando ho in mente qualcosa di più complicato del solito entro nel panico perchè non sono sicura di avere abbastanza tempo!<br />
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<span style="font-family: inherit;">2. Il tuo piatto preferito da cucinare?</span></div>
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Amo moltissimo cucinare i primi, perchè oltre a piacermi moltissimo, sono un piatto molto versatile e comodo...un pacco di pasta in casa c'è l'abbiamo sempre, e anche se il frigo piange, qualcosa la si può sempre inventare!<br />
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<span style="font-family: inherit;">3. Il tuo piatto preferito da mangiare?</span><br />
Questa è una domanda molto difficile, mi piace tutto e non ho assolutamente un piatto preferito, come dicevo prima amo i primi, ma adoro anche i secondi di carne, al forno, in padella, arrosto...e amo il pesce! Mangio meno volentieri i dolci...ma ci sono dolci a cui non posso dire proprio di no!!!<br />
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<span style="font-family: inherit;">4. Il tuo sogno nel cassetto?</span><br />
<span style="font-family: inherit;">Anche questa è una domanda difficile, i sogni sono tanti, ma uno in particolare è in cima alla lista...iniziare finalmente a ristrutturare la casetta e sposarci! Un sogno lungo e difficile, ma c'è la faremo!!!</span></div>
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<span style="font-family: inherit;">5. Per chi preferisci cucinare?</span><br />
<span style="font-family: inherit;">Naturalmente per la mia famiglia, ma in modo particolare per il mio fidanzato, che apprezza anche gli esperimenti più strani!!!</span></div>
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<span style="font-family: inherit;">6. Il tuo ingrediente preferito da cucinare?</span></div>
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Le verdure, soprattutto melanzane e zucchine.</div>
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<span style="font-family: inherit;">7. Cosa non ti piace usare in cucina?</span><br />
<span style="font-family: inherit;">Non uso assolutamente strutto e cerco di usare sempre poco burro, l'idea di mangiare cose così grasse mi spaventa molto!</span></div>
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<span style="font-family: inherit;">8. Di quale elettrodomestico non faresti mai a meno in cucina?</span><br />
<span style="font-family: inherit;">Beh diciamo che ormai è difficile fare a meno di tante cose, la mia impastatrice, il mio mulinex masterchef, il microonde, ma la cosa di cui non posso fare a meno e che quando è mancata sono stata davvero male è la lavastoviglie! Siamo in 5 in casa e non potete immaginare la mole di piatti e stoviglie varie che ci sono ogni giorno da lavare! Una vera tortura!!!</span></div>
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<span style="font-family: inherit;">9. Sei collezionista di...?</span><br />
<span style="font-family: inherit;">Colleziono smalti! Si proprio così! Non gli ho mai contati ma credo di averne un centinaio...Il mio amore per le unghie smaltate è nato pochi anni fa. Da quando ho messo i denti infatti mi sono sempre mangiata le unghie, non so il perchè, forse per la mancanza del ciuccio da piccola e per un istinto nervoso da grande, ma ho sempre avuto le unghie praticamente inesistenti, poi le mie mani sono piccole e tozze, cicciotelle, e ho sempre cercato di nasconderle. Poi un giorno un mio conoscente mi ha detto chiaramente che ero carina e intelligente ma che quelle unghie erano troppo brutte...mi sono vergognata come una ladra! Il giorno dopo ho iniziato a non mangiarle più e quando sono state abbastanza lunghe ho messo per la prima volta lo smalto e mi si è aperto un mondo! Non ho più smesso di comprarne!!! :-P</span></div>
</span><div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div style="font-family: inherit;">
<span style="font-family: inherit;">10. Il tuo luogo di vacanza preferito?</span></div>
<div style="font-family: inherit;">
<span style="font-family: inherit;">Beh io adoro viaggiare, avendone la possibilità sarei sempre in giro per il mondo...ma il mio luogo preferito di vacanza è troppo facile e scontato...vivo in Sardegna, il luogo dove tutti verrebbero in vacanza...dove dovrei andare se non restare qui???!!!</span></div>
<div style="font-family: inherit;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Nomino i seguenti blog:</span></div>
<br />
<ol>
<li><a href="http://bravabravamariarosa.blogspot.it/">Brava brava Mariarosa</a> </li>
<li><a href="http://cuochidicarta.blogspot.it/">Cuochi di carta</a> </li>
<li><a href="http://lemiericetteconesenza.blogspot.it/">Le mie ricette con e senza</a></li>
<li><a href="http://www.antonellacucina.it/">Anto-nella-cucina </a></li>
<li><a href="http://lacucinailmioregno.blogspot.it/">La cucina il mio regno</a></li>
<li><a href="http://momentidizucchero.blogspot.it/">Momenti di zucchero</a> </li>
<li><a href="http://www.lacucinadegliangeli.net/">La cucina degli angeli</a> </li>
<li><a href="http://leleccorniedidanita.blogspot.it/">Le leccornie di Danita</a> </li>
<li><a href="http://dolci-decorazionietentazioni.blogspot.it/">Dolci e tentazioni </a></li>
<li><a href="http://primipassiincucina.blogspot.it/">Primi passi in cucina</a> </li>
</ol>
<br />
Le mie domande sono:<br />
<br />
<ol>
<li>Qual'è la prima ricetta che hai realizzato in assoluto?</li>
<li>Quale ricetta devi realizzare ma per un motivo o un altro non hai ancora provato?</li>
<li>Qual'è il tuo "cavallo di battaglia"?</li>
<li>Quale ricetta non rifaresti?</li>
<li>Se potessi essere un piatto quale saresti?</li>
<li>Se potessi andare in una parte del mondo a imparare sul posto le tradizioni culinarie, dove ti piacerebbe di più?</li>
<li>Cosa non mangeresti mai in assoluto?</li>
<li>Se potessi cambiare qualcosa della tua cucina o della tua casa cosa cambieresti?</li>
<li>Cosa ti prepari quando hai voglia di qualcosa di sfizioso e veloce o quando la ti assale la fame nei momenti più strani?</li>
<li>Hai altre passioni oltre la cucina?</li>
</ol>
</div>
</span>Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com6tag:blogger.com,1999:blog-6787349510973508693.post-89778709339446281492014-04-16T20:12:00.000+02:002014-04-16T20:12:00.605+02:00Menù di Pasqua: spunti e idee!!!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">E' mercoledì, Pasqua è vicina e se non l'avete ancora fatto conviene pensare seriamente al menu di domenica! Il pranzo delle feste ci tengo che sia abbondante e elaborato, ma anche la semplicità non guasta, così piatti buoni, semplici e che sanno di festa. Di seguito vi propongo alcuni menù per ogni esigenza che prendono ispirazione dalle mie ricette più collaudate e più buone!!! Fatevi ispirare anche voi!!! ;-)</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Menù di carne</b></span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: Verdana, sans-serif;">Antipasti</span></div>
<div style="background-color: white; text-align: center;">
<div style="color: #666666; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>Cestino d'arancia con insalata di pollo e maionese all'arancia</b></span></div>
<span style="color: #b45f06; font-family: Verdana, sans-serif;"><span style="line-height: 18.479999542236328px;">http://mirella-cucinaealtrepassioni.blogspot.com/2013/12/cestino-darancia-con-insalata-di-pollo.html</span></span></div>
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<span id="goog_943373650"></span><span id="goog_943373651"></span><img border="0" height="400" src="https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash2/417209_250502281709347_41568766_n.jpg" width="300" /></div>
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<div style="font-family: Bentham; line-height: 18.479999542236328px;">
<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>Polpettine finger food di tacchino e ricotta</b></span></div>
<span style="color: #b45f06; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">http://mirella-cucinaealtrepassioni.blogspot.com/2013/07/polpettine-finger-food-tira-su-il-morale.html</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://mirella-cucinaealtrepassioni.blogspot.it/2013/07/polpettine-finger-food-tira-su-il-morale.html"><img alt="http://mirella-cucinaealtrepassioni.blogspot.it/2013/07/polpettine-finger-food-tira-su-il-morale.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTezbyVg71Zgr0OEH_EpzSw86DdztLx7W46XbO0yVCpmT2w0klNpwo0oFoT_WaT1dj1T3QxWa9iaycIT4Dagq1x9w40W3wJh2qAZuPTvBYMBepqRgBDychM1hJKmjR3ID3Iz_gYGSq6eh4/s400/DSC_0040.JPG" height="400" width="266" /></a><span id="goog_1599045002"></span><span id="goog_1599045003"></span><a href="https://www.blogger.com/"></a></div>
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<div style="color: #666666; font-family: Bentham; font-size: 13px; line-height: 18.479999542236328px;">
<span style="color: #990000; font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #b45f06;">Muffin di frittata ai peperoni e basilico</span></b></span></div>
<div>
<span style="color: #b45f06; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/10/cena-in-famiglia-ce-un-pericolo-in-piu.html</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIzJqJ_-h1zYB3qG_dSKlKVjz2BLeqwDKQ9WfvnZu51EOd0Xm2rcal_3Dhlolr-8K7VYb5r8ZytoQ-mPpJqx1ngMnGdBFHxQmnWgkMOEpUe5fF4gD8v_kV_bkBpe-YN4kyzfbkp9iv8_A/s320/DSC_2213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIzJqJ_-h1zYB3qG_dSKlKVjz2BLeqwDKQ9WfvnZu51EOd0Xm2rcal_3Dhlolr-8K7VYb5r8ZytoQ-mPpJqx1ngMnGdBFHxQmnWgkMOEpUe5fF4gD8v_kV_bkBpe-YN4kyzfbkp9iv8_A/s320/DSC_2213.jpg" height="400" width="265" /></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><br /></span></span></div>
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<div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Bentham; font-size: 13px; line-height: 18.479999542236328px; text-align: center;">
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<div style="text-align: center;">
<span style="color: #990000; font-family: Verdana, sans-serif;">Primo</span><br />
<div class="separator" style="background-color: white; clear: both; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #b45f06;">Paccheri con ricotta affumicata e porcini avvolti nella pancetta</span></b></span></div>
<div>
<span style="color: #b45f06; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2014/01/paccheri-con-ricotta-affumicata-e.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1s4raltsHw9U7WNZ_xLEX3t04Pz6_VOy7xUrlLgOzE0o8EcH30T5c1MQLaixaXhN04hY8V4CkfyM3Q9N_lIQUTKU0jlR0SxubCKD9Bo8vg8IYBNezeVjfFIrK8jXX37-7qUKU3NePcyJ/s1600/DSC_3481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1s4raltsHw9U7WNZ_xLEX3t04Pz6_VOy7xUrlLgOzE0o8EcH30T5c1MQLaixaXhN04hY8V4CkfyM3Q9N_lIQUTKU0jlR0SxubCKD9Bo8vg8IYBNezeVjfFIrK8jXX37-7qUKU3NePcyJ/s1600/DSC_3481.jpg" height="400" width="266" /></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;"><br /></span></div>
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<div style="background-color: white; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #b45f06;">Risotto porcini e zafferano</span></b></span></div>
</div>
<div>
<span style="color: #b45f06; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/11/il-mio-risotto-porcini-e-zafferano.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtv25Gyuvz8r9URNqzdnbYuGmd4Ae75NJJw7_2wZcEduisKQMyQnB2q9bxFPy7GEXGAWNRo_I8o6I5ufLiNbOdfj-9_4RhxSDw-C_6J-vvp2RPv9cgLp7j17BIAgtNlCxenZrmN2U7mrQU/s400/DSC_3117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtv25Gyuvz8r9URNqzdnbYuGmd4Ae75NJJw7_2wZcEduisKQMyQnB2q9bxFPy7GEXGAWNRo_I8o6I5ufLiNbOdfj-9_4RhxSDw-C_6J-vvp2RPv9cgLp7j17BIAgtNlCxenZrmN2U7mrQU/s400/DSC_3117.jpg" height="266" width="400" /></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Secondo</span><br />
<b style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.479999542236328px;"><span style="color: #b45f06;">Arrosto colorato di mamma</span></b><br />
<div style="-webkit-text-stroke-width: 0px; background-color: white; font-family: Bentham; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.479999542236328px; orphans: auto; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="color: #b45f06;"><span style="font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/12/larros</span><span style="font-family: Verdana, sans-serif;">to-colorato-di-mia-mamma.html</span></span><br />
<a href="http://3.bp.blogspot.com/-3UyvKbYH99Q/Tv3Tl-zSBII/AAAAAAAABCc/F4cpNu-aLZg/s400/DSCF3043.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3UyvKbYH99Q/Tv3Tl-zSBII/AAAAAAAABCc/F4cpNu-aLZg/s400/DSCF3043.jpg" height="300" width="400" /></a></div>
<div style="background-color: white; orphans: auto; text-align: center; text-indent: 0px; widows: auto;">
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><br /></span></span></div>
<div style="background-color: white; orphans: auto; text-align: center; text-indent: 0px; widows: auto;">
<span style="color: #990000; font-family: Verdana, sans-serif;"><span style="line-height: 18.479999542236328px;">Contorno</span></span></div>
<div style="background-color: white; orphans: auto; text-align: center; text-indent: 0px; widows: auto;">
<div style="font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #b45f06;">Ciambella di verdure di stagione gratinate</span></b></span></div>
<div>
<span style="color: #b45f06; font-family: Verdana, sans-serif;"><span style="line-height: 18.479999542236328px;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/07/llorto-in-tavola.html</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu19c7D3xZYYSuJ6AV5rVqzx4khTopkseNowARvymwXO-pn62dnZtKFjn0Qc2XpmzsQUGwBNKfOwpO52VNF0QotNCGcEyF-R8O1eHhTzjECELPGxaFXYJrPX19DmdrVhh61_Y9sVIcjyV2/s400/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu19c7D3xZYYSuJ6AV5rVqzx4khTopkseNowARvymwXO-pn62dnZtKFjn0Qc2XpmzsQUGwBNKfOwpO52VNF0QotNCGcEyF-R8O1eHhTzjECELPGxaFXYJrPX19DmdrVhh61_Y9sVIcjyV2/s400/DSC_0016.JPG" height="400" width="265" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Dolce</span><br />
<div style="background-color: white; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #b45f06;">Crostata farcita all'ananas</span></b></span></div>
<div>
<span style="color: #b45f06; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2012/01/crostata-farcita-allananas.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07m8jPLie8WjxmtvXfm55fIqPAPkbD31CQuNy2kIw3VwftrxsXPvX6-woHFSbNk7YmplyzyLQs9gaMOQfvcINW1Gokorjyj0HmKcrljqwS-LE8p6O1wS2Y4WoVPE3Pcn5uFI8jsr3UDZs/s320/DSCF3280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07m8jPLie8WjxmtvXfm55fIqPAPkbD31CQuNy2kIw3VwftrxsXPvX6-woHFSbNk7YmplyzyLQs9gaMOQfvcINW1Gokorjyj0HmKcrljqwS-LE8p6O1wS2Y4WoVPE3Pcn5uFI8jsr3UDZs/s320/DSCF3280.JPG" height="300" width="400" /></a></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"><b>Menù di pesce</b></span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Antipasti</span><br />
<div style="background-color: white; color: #666666; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="color: #351c75; font-family: Verdana, sans-serif;"><b>Cubismo di merluzzo e polenta con maionese al curry e chips di patata</b></span></div>
<div>
<span style="color: #351c75; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/03/cubismo-in-giallo-e-bianco.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5_45BN1n0vbI79m4KtmlacZeqz3a-H9jMETM7Ip3ke88tx9sJuOMTGxDTI20DA63X0hqQBAtq1T4BWU08yQ051BTNEPLRcnjAd51VGbzDcn8ub8EIhE3PVPFA-FpHv0LTtYexe7AiK5y/s400/DSC_0467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5_45BN1n0vbI79m4KtmlacZeqz3a-H9jMETM7Ip3ke88tx9sJuOMTGxDTI20DA63X0hqQBAtq1T4BWU08yQ051BTNEPLRcnjAd51VGbzDcn8ub8EIhE3PVPFA-FpHv0LTtYexe7AiK5y/s400/DSC_0467.JPG" height="400" width="266" /></a></div>
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<br /></div>
<div style="background-color: white; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><span style="color: #351c75;"><b>Cocktail di surimi in salsa rosa</b></span></span></div>
<div>
<span style="color: #351c75; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/08/i-miei-18-anni-10.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jcJ1c5465R4UbL48DzcSa_Yw9Tap08zUZVJuZcztZZ_nASpMtHRGnpzz9NDoZjPZal44NhuKtnzXXiw__gnl8k1jUGPCU6poKAmg7eeBiErwOJ7Qv0gh73Ji0n3_gzShY08Fsm7-aeoN/s1600/DSC_0072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jcJ1c5465R4UbL48DzcSa_Yw9Tap08zUZVJuZcztZZ_nASpMtHRGnpzz9NDoZjPZal44NhuKtnzXXiw__gnl8k1jUGPCU6poKAmg7eeBiErwOJ7Qv0gh73Ji0n3_gzShY08Fsm7-aeoN/s1600/DSC_0072.jpg" height="400" width="266" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><br /></span></div>
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<div style="background-color: white; font-family: serif; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #351c75;">Lenticchie in umido con moscardini e polenta</span></b></span></div>
</div>
<div>
<span style="color: #351c75; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2014/03/lenticchie-in-umido-con-moscardini-e.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiix0vn0l-c2Sl1LJKpUyMIuy-PQATJgRtn-NFHF0KADMuTcfXTkngQhDhnvk_guyC77beQIVYNn1221yXnsZF4lKs6oyMBSPJNKS6d2K7R7GMYBWTrIWmKOoModeZeXW0KlPIf7pmd3bNC/s1600/DSC_4904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiix0vn0l-c2Sl1LJKpUyMIuy-PQATJgRtn-NFHF0KADMuTcfXTkngQhDhnvk_guyC77beQIVYNn1221yXnsZF4lKs6oyMBSPJNKS6d2K7R7GMYBWTrIWmKOoModeZeXW0KlPIf7pmd3bNC/s1600/DSC_4904.jpg" height="266" width="400" /></a></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">Primi</span></div>
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<div style="background-color: white; color: #666666; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="color: #351c75; font-family: Verdana, sans-serif;"><b>Spaghetti al nero di seppia con salmone e pomodoro fresco</b></span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2012/09/lestate-vola-viama-non-la-voglia-di.html</span></div>
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<div style="background-color: white; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #351c75;">Trofie con zucchine, gamberi e bottarga</span></b></span></div>
<div>
<span style="color: #351c75; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/10/una-ricetta-nel-cuore-pasta-con.html</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">Secondi</span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b>Muggini al forno con patate e pomodorini</b></span></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76rAHj_ldwI5GCDfK_EOgeUdS04Qjr5Y_vLQK2lFAYLc0BD9umxULh4khWE6UkfhYdy04xF6owft6SNjEn65Frp_j2_27ZloEOkvTTXZc7IyUVZ3JG_vYoikAok-obowolJfssBAw2fPp/s1600/DSCF3966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76rAHj_ldwI5GCDfK_EOgeUdS04Qjr5Y_vLQK2lFAYLc0BD9umxULh4khWE6UkfhYdy04xF6owft6SNjEn65Frp_j2_27ZloEOkvTTXZc7IyUVZ3JG_vYoikAok-obowolJfssBAw2fPp/s1600/DSCF3966.jpg" height="300" width="400" /></a></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="color: #351c75; font-family: Verdana, sans-serif;"><b>Astice alla catalana</b></span></div>
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<a href="https://scontent-b-lhr.xx.fbcdn.net/hphotos-ash4/t1.0-9/1904052_590197391073166_1690275415_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://scontent-b-lhr.xx.fbcdn.net/hphotos-ash4/t1.0-9/1904052_590197391073166_1690275415_n.jpg" width="400" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b>Gamberoni alla vernaccia</b></span></div>
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<a href="https://scontent-a-lhr.xx.fbcdn.net/hphotos-frc3/t1.0-9/p417x417/1653624_590197984406440_1993900581_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://scontent-a-lhr.xx.fbcdn.net/hphotos-frc3/t1.0-9/p417x417/1653624_590197984406440_1993900581_n.jpg" width="400" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">Contorno</span></div>
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<div style="background-color: white; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #351c75;">Patate sbrisolone filanti</span></b></span></div>
</div>
<div>
<span style="color: #351c75; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/12/patate-sbrisolone-filanti.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKosONLotwi7ohXuQQ7xORRjc6unkRQ_EacPof_wrh20FkKfoMjVHBr6_k84jl3aac0iMRDHCsLB8no8rMyk4PiiDzvyKFxuPJYXxsOpHBgGBjSOv58L1oah_uBBdbp01TGSGQEehr5H8T/s400/DSC_3104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKosONLotwi7ohXuQQ7xORRjc6unkRQ_EacPof_wrh20FkKfoMjVHBr6_k84jl3aac0iMRDHCsLB8no8rMyk4PiiDzvyKFxuPJYXxsOpHBgGBjSOv58L1oah_uBBdbp01TGSGQEehr5H8T/s400/DSC_3104.jpg" height="213" width="320" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">Dessert</span></div>
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<div style="background-color: white; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #351c75;">Panna cotta allo zenzero con gelèe di fragole</span></b></span></div>
</div>
<div>
<span style="color: #351c75; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2014/03/panna-cotta-allo-zenzero-con-gelee-di.html</span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>Menù misto da preparare in anticipo</b></span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;">Antipasti</span></div>
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<div style="background-color: white; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #274e13;">Pomodori ripieni</span></b></span></div>
</div>
<div>
<span style="color: #274e13; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/08/i-miei-18-anni-10.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYlj-HtD-yK555RLNShllYcjhx1EGRT5VAU5SSwoalavqdZktlMhrChBudMlKqBl8XkBPE83r2n5emi1RA_-WTk0HpeGzv5KGX7EQcxBFpkEVmFwJTqb0S5g67e59aEK56A8E4jVIMM4Z/s400/DSC_0082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYlj-HtD-yK555RLNShllYcjhx1EGRT5VAU5SSwoalavqdZktlMhrChBudMlKqBl8XkBPE83r2n5emi1RA_-WTk0HpeGzv5KGX7EQcxBFpkEVmFwJTqb0S5g67e59aEK56A8E4jVIMM4Z/s400/DSC_0082.jpg" height="400" width="265" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: #274e13;">Crocchette di ceci</span></b></span></div>
<div>
<span style="color: #274e13; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2014/03/crocchette-di-ceciuna-tira-laltra.html</span></div>
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<span style="color: #274e13; font-family: Verdana, sans-serif;"><br /></span></div>
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<div style="background-color: white; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #274e13;">Vol-au-vent di polenta con crema di </span></b></span></div>
<div style="background-color: white; font-family: Bentham; line-height: 18.479999542236328px;">
<b style="font-family: Verdana, sans-serif;"><span style="color: #274e13;">gorgonzola e speck croccante</span></b></div>
</div>
<div style="background-color: white;">
<span style="color: #274e13; font-family: Verdana, sans-serif;"><span style="line-height: 18.479999542236328px;">http://mirella-cucinaealtrepassioni.blogspot.it/2012/01/vol-au-vent-di-polenta-con-crema-di.html</span></span></div>
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<div style="background-color: white; font-family: Bentham; font-size: medium; line-height: 18.479999542236328px;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #274e13;"> Insalata di patate e surimi al profumo di zenzero</span></b></span></div>
<div style="background-color: white; font-family: 'Times New Roman'; font-size: medium; line-height: normal;">
<span style="color: #274e13; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/12/un-altra-idea-per-un-antipasto.html</span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;">Primi</span></div>
<div style="background-color: white; color: #666666; font-family: Bentham; line-height: 18.479999542236328px;">
<span style="color: #274e13; font-family: Verdana, sans-serif;"><b>Lasagnetta di pasta fresca con ricotta, zucchine e gamberi pancettati</b></span></div>
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<span style="color: #274e13; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2012/10/lasagnetta-della-domenica.html</span></div>
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<div style="background-color: white; line-height: 18.479999542236328px;">
<b><span style="color: #274e13; font-family: Verdana, sans-serif;">Conchiglioni ripieni con ricotta e spinaci al ragù al forno</span></b></div>
<div class="separator" style="background-color: white; clear: both; text-align: center;">
<span style="color: #274e13; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2013/11/la-ricetta-della-domenica-conchiglioni.html</span></div>
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<br /></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;">Secondi</span></div>
<div class="separator" style="background-color: white; clear: both; text-align: center;">
<span style="color: #274e13; font-family: Verdana, sans-serif;"><b>Agnello in umido con carciofi</b></span></div>
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<br /></div>
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<br /></div>
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<span style="color: #274e13; font-family: Verdana, sans-serif;"><b>Scampi alla catalana</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTSDbhAz9tnEwQgScytq8xyvsvNnnZ5tfbmuvT386sZ1dLf6_-JGanW0-pckY1kfnAkj4kZhkuJM9S6ribA1tMx7jQcbcZGDP47cuPxO4CO23JgeLMo0WVL3UJ7gFNB0s6974eo5lCZJF/s1600/DSCF4295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTSDbhAz9tnEwQgScytq8xyvsvNnnZ5tfbmuvT386sZ1dLf6_-JGanW0-pckY1kfnAkj4kZhkuJM9S6ribA1tMx7jQcbcZGDP47cuPxO4CO23JgeLMo0WVL3UJ7gFNB0s6974eo5lCZJF/s1600/DSCF4295.jpg" height="300" width="400" /></a></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;">Contorno</span></div>
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<span style="color: #274e13; font-family: Verdana, sans-serif;"><b> Verdure al forno con citronette</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd4a2HdtTJgfE2YQH5WRQETvDicd3Outo3U-E0LTauPB46BM-0o5PAl2zVJgA7bTI6dToLVIKcL41Vyvp7nadiirYqghVOCEpP3rYQKDuKKw9X7ByvqVVFDX3KyztyoxzKg_QYqtnoDPx/s1600/DSCF4269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd4a2HdtTJgfE2YQH5WRQETvDicd3Outo3U-E0LTauPB46BM-0o5PAl2zVJgA7bTI6dToLVIKcL41Vyvp7nadiirYqghVOCEpP3rYQKDuKKw9X7ByvqVVFDX3KyztyoxzKg_QYqtnoDPx/s1600/DSCF4269.jpg" height="265" width="400" /></a></div>
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<b><span style="color: #274e13; font-family: Verdana, sans-serif;">Carciofi stufati</span></b></div>
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<span style="color: #274e13; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2014/03/carciofi-stufati-modo-mio.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWGpyeCba4JKCduRc8KpOi5UHS1vUXK4hbyhB9tD7sOaLt0GJYITVy-b6XTgvWlkmzcR4n90YdasCGnYAF64N_7t-8p5IbqAmryjUOtCajuOzxtjjUHQnmSZ9RVhyFcrmhguuwBIhwzuA/s1600/DSC_4822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWGpyeCba4JKCduRc8KpOi5UHS1vUXK4hbyhB9tD7sOaLt0GJYITVy-b6XTgvWlkmzcR4n90YdasCGnYAF64N_7t-8p5IbqAmryjUOtCajuOzxtjjUHQnmSZ9RVhyFcrmhguuwBIhwzuA/s1600/DSC_4822.jpg" height="400" width="266" /></a></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;">Dessert</span></div>
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<span style="color: #274e13; font-family: Verdana, sans-serif;"><b>Macedonia</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7H5QypQwg9uYwmYCjez-qzauG7r-YJyCLoos-SnC5K_L3MoB_sAEC5lYwLMw1eYGbnKS5rJ3tZHDpo1FxUrhWci9xccDRoGfqQ1scyMoL17TfGvCr-i2DyvCTo5yNUckAIsRO7jHPZtBi/s400/DSCF4301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7H5QypQwg9uYwmYCjez-qzauG7r-YJyCLoos-SnC5K_L3MoB_sAEC5lYwLMw1eYGbnKS5rJ3tZHDpo1FxUrhWci9xccDRoGfqQ1scyMoL17TfGvCr-i2DyvCTo5yNUckAIsRO7jHPZtBi/s400/DSCF4301.jpg" height="300" width="400" /></a></div>
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<span style="color: #0b5394;"><span style="background-color: white; font-family: inherit; font-size: large;">Con tutti questi menù suggerisco anche la mia infallibile Insalata russa decorata, </span><span style="font-family: inherit; font-size: large;">totalmente fatta in casa che sa di primavera!!!</span></span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2011/11/linsalata-russa-di-pasqua.html</span></div>
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<a href="http://www.cookaround.com/yabbse1/attachment.php?attachmentid=228990&d=1303822630&thumb=1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.cookaround.com/yabbse1/attachment.php?attachmentid=228990&d=1303822630&thumb=1" height="400" width="300" /></a></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">E poi naturalmente lei, la regina della Pasqua, la colomba!!!</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.it/2012/04/pasqua-le-mie-colombe.html</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuULGgn_bstoG0789hG6Z1KooN369i1BouUNH3BytA9V0x1jOV45Idl4Cy8L4UbLTW5jkFV8R3TRs62vS4qa1Y8iN6_nPAchqM9AkIHfYFOKAyDz3wCVauqLe4GQ9Dx0F9dmvinn0XHHT/s400/DSCF4096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuULGgn_bstoG0789hG6Z1KooN369i1BouUNH3BytA9V0x1jOV45Idl4Cy8L4UbLTW5jkFV8R3TRs62vS4qa1Y8iN6_nPAchqM9AkIHfYFOKAyDz3wCVauqLe4GQ9Dx0F9dmvinn0XHHT/s400/DSCF4096.jpg" height="300" width="400" /></a></div>
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<span style="color: #0b5394;"><div style="font-size: x-large; text-align: justify;">
<span style="font-family: inherit;">Vi ricordo infine il post con alcune bellissime decorazioni, anche per la tavola, facilissime e last-minute!!!</span></div>
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<span style="font-family: Verdana, sans-serif;">http://mirella-cucinaealtrepassioni.blogspot.com/2012/04/idee-last-minute-per-pasqua.html</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: inherit; font-size: large;">E vi ricordo inoltre <span style="background-color: white; line-height: 18px; text-align: left;">come apparecchiare la tavola, un ripassino non fa mai male!!!</span></span></div>
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<a href="https://scontent-b-lhr.xx.fbcdn.net/hphotos-frc3/t1.0-9/1975159_474307499335886_402792802_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://scontent-b-lhr.xx.fbcdn.net/hphotos-frc3/t1.0-9/1975159_474307499335886_402792802_n.jpg" width="400" /></a></div>
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<span style="font-family: inherit; font-size: large;">Con questo è tutto, spero vi sia stato utile e vi aspetto al post sul pranzo di Pasqua!!! Baci!!!</span></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com1tag:blogger.com,1999:blog-6787349510973508693.post-33946973340735640782014-04-10T11:47:00.000+02:002014-04-10T11:47:40.801+02:00Giovedì gnocchi...si ma ripieni!!!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Era da quando avevo visto al supermercato quelli di una nota marca che volevo provarli, si ma volevo provare a farli io!!! Poi su <a href="http://www.pizzapastamandolino.it/forum/forum.php">pizzapastamandolino</a> ho visto che qualcuno ci aveva provato già prima di me e che è di una facilità estrema, così mi sono buttata ed è stato un gran bel successo. Io già adoro gli gnocchi, tutti, di patate e varianti possibili, se poi sono ripieni con un buon prosciutto e un cuore filante di mozzarella di bufala...allora diventa l'apoteosi del gusto!!! Provare per credere! E si possono fare mille ripieni...c'è solo l'imbarazzo della scelta! Per il momento vi presento questi con la speranza che presto ci siano altri esperienti di sapore! Buon giovedì gnoccoso!!!</span></div>
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<span style="color: #0c343d; font-family: Verdana, sans-serif;"><b>Gnocchi ripieni di prosciutto e mozzarella di bufala</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqwXP4l91l-GZMNstaHfSkJb0sjvVAAowVp3KJxD9QAQxOw26xtgsxtVvyJdTUoLx8YMI2wqRMd4UTgHEAMKXGCFY8y1YVf2h0sLnbday6zKwW5T9gD7P7zhLIgVwGN87q0Z9HS3I7YAa/s1600/DSC_5389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqwXP4l91l-GZMNstaHfSkJb0sjvVAAowVp3KJxD9QAQxOw26xtgsxtVvyJdTUoLx8YMI2wqRMd4UTgHEAMKXGCFY8y1YVf2h0sLnbday6zKwW5T9gD7P7zhLIgVwGN87q0Z9HS3I7YAa/s1600/DSC_5389.jpg" height="400" width="266" /></a></div>
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<span style="color: #0c343d; font-family: Verdana, sans-serif;"><b>Ingredienti</b></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1kg di patate </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">300g farina 00</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 uovo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sale q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">5-6 fette prosciutto cotto</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 mozzarella di bufala</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Burro q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2-3 foglie di salvia</span></div>
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<span style="color: #0c343d; font-family: Verdana, sans-serif;"><b>Preparazione</b></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Bollire le patate con la buccia in abbondante acqua salata per 30-40 minuti.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sbucciare ancora calde e schiacciarle con lo schiacciapatate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FvMacIsp_Mj9L9vDfNju0tlMemG8xOwA9xobIx1SNNKBSl8TG6jyMKMe-3lONQBY1jcOEytUNhT9l23ktB8tVO5X6MQr96DRqNgYvQH6SHt05z_2ZjSmkcTCakEWSxkXTL-TuGP9xxuc/s1600/DSC_5340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FvMacIsp_Mj9L9vDfNju0tlMemG8xOwA9xobIx1SNNKBSl8TG6jyMKMe-3lONQBY1jcOEytUNhT9l23ktB8tVO5X6MQr96DRqNgYvQH6SHt05z_2ZjSmkcTCakEWSxkXTL-TuGP9xxuc/s1600/DSC_5340.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Unire la farina, un pizzico di sale e l'uovo. Sul piano di lavoro lavorare leggermente l'impasto fino ad amalgamare bene tutti gli ingredienti (non lavorare troppo perchè altrimenti il glutine rende la pasta troppo elastica e non terrà più la forma!!!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0EsKHnXPgifiW4XUw-1elRVKxVuudzMPCENNAxgKYoq9eCxmAjd4iNFRHit-Ydns6VKm6GyZ7vm7RHcZ1K0_u5nWMuXIKjsNI5F2SGhvmBi4OGFumRIwuXQg1flOaxyC5pcW9AifypHN/s1600/DSC_5341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0EsKHnXPgifiW4XUw-1elRVKxVuudzMPCENNAxgKYoq9eCxmAjd4iNFRHit-Ydns6VKm6GyZ7vm7RHcZ1K0_u5nWMuXIKjsNI5F2SGhvmBi4OGFumRIwuXQg1flOaxyC5pcW9AifypHN/s1600/DSC_5341.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"> Mettere la pasta a riposare in frigo per 15-30 minuti avvolta in pelliccola.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmUxZzRgR4CEU2aD_gvg4MwLIMvbBR67WT5Y0PnezwdKdP4cVATFQYai0JeWEkCYZaVJ34HY02t048ooHI0ZcxITMBP8StASGxVbDCPNyGZupNmPNJgtFREf0vTISPxV401yW_bkmxOtX/s1600/DSC_5343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmUxZzRgR4CEU2aD_gvg4MwLIMvbBR67WT5Y0PnezwdKdP4cVATFQYai0JeWEkCYZaVJ34HY02t048ooHI0ZcxITMBP8StASGxVbDCPNyGZupNmPNJgtFREf0vTISPxV401yW_bkmxOtX/s1600/DSC_5343.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Nel frattempo tagliare a cubetti non troppo grandi la mozzarella di bufala.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfbAxdomJQ53oLvFpeWznww8PPhKPmUzjA0BYM8lDbnWwPhw6xqEqpFOIq19eGu2uUx-9C-hLX9W4_HE5Wo3dY9m0S27DzHRk1Rs-z78TIEXlpxXQVL9CMNLUEZZAwqQbsSIaC1n5p1-_/s1600/DSC_5345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfbAxdomJQ53oLvFpeWznww8PPhKPmUzjA0BYM8lDbnWwPhw6xqEqpFOIq19eGu2uUx-9C-hLX9W4_HE5Wo3dY9m0S27DzHRk1Rs-z78TIEXlpxXQVL9CMNLUEZZAwqQbsSIaC1n5p1-_/s1600/DSC_5345.jpg" height="400" width="266" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cospargere il piano di lavoro con abbondante farina, prendere circa 1/4 della pasta e stenderla con un mattarello dandogli una forma più regolare possibile.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavAbT4FOcq8bLfrLp3F6uUBDjCbLLbII5v4fu2yNMWXzeHvlKsRF1ZPqrCbbKlkS_OKs5l9_3Sv6J-EVKnmmS05j2xmDgD2VpeD_d9kUbBNn36xdW00gOGqaPdOjvniHPOC81VNzo4_4Y/s1600/DSC_5344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavAbT4FOcq8bLfrLp3F6uUBDjCbLLbII5v4fu2yNMWXzeHvlKsRF1ZPqrCbbKlkS_OKs5l9_3Sv6J-EVKnmmS05j2xmDgD2VpeD_d9kUbBNn36xdW00gOGqaPdOjvniHPOC81VNzo4_4Y/s1600/DSC_5344.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"> Livellale il bordo con un coltello e adagiare le fette di prosciutto nel senso della lunghezza. Mettere i pezzetti di bufala distanziati tra loro un paio di cm.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil685b2PGrcGvjIbMR0lBtVHyuUa9CQm-DVzxr3WXzwTNPhoxE7vN95rtucP03uJrWI4ArW1Aaf5uyOuT0uMrDxwZDykrXij3HTE1uUPHdv_3-y_xX1gYk5HjOsh1FxivUZ4aZ50i4t73D/s1600/DSC_5346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil685b2PGrcGvjIbMR0lBtVHyuUa9CQm-DVzxr3WXzwTNPhoxE7vN95rtucP03uJrWI4ArW1Aaf5uyOuT0uMrDxwZDykrXij3HTE1uUPHdv_3-y_xX1gYk5HjOsh1FxivUZ4aZ50i4t73D/s1600/DSC_5346.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Prendere il bordo e rigirarlo verso l'interno facendo prima un giro e poi un altro.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Tagliare nel senso della lunghezza per formare un serpentello e ricavare tanti gnocchi tagliando tra li spazi lasciati dalla mozzarella come se fossero ravioli. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Io uso una rotella da pizza.</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBrAY3ot1KalJY1UDAcZl1cN39btpN8g0J42mMpHU7d9IwvLaxY9kLOF4pW1jUcSpxk475Wk2YBnbtWLI7WV7Ede0ffQHvdxvUvurdZ3LFPieBnc4Ti5nTo-JntGYE8emLx9zDsnoqT8Z/s1600/DSC_5348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBrAY3ot1KalJY1UDAcZl1cN39btpN8g0J42mMpHU7d9IwvLaxY9kLOF4pW1jUcSpxk475Wk2YBnbtWLI7WV7Ede0ffQHvdxvUvurdZ3LFPieBnc4Ti5nTo-JntGYE8emLx9zDsnoqT8Z/s1600/DSC_5348.jpg" height="266" width="400" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">Con le dita pizzicare i bordi in modo che la pasta inglobi il ripieno.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tuffare gli gnocchi in acqua bollente salata e cuocerli finchè non vengono a galla. Nel frattempo in una padella rosolare un cucchiaio di burro con qualche foglia di salvia, quando gli gnocchi sono pronti scolarli con una spumarola e versarli direttamente nel condimento. Far andare a fuoco moderatto per un minutino, aggiungere abbondante parmigiano e servire!</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Bon Appetit!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVq8rGACvcg0i_bwiPA1SkA1kSN4fXMNjtwvo548PfGno5gNe__8L1JbI3v0QULP8beNMET82bg2TaluhyphenhyphenUZmpyerB_vhk50lw3-JKyEKmttuR3c8WxuLJ8pDzX3XlLAbxtcij7xIvCMT_/s1600/DSC_5373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVq8rGACvcg0i_bwiPA1SkA1kSN4fXMNjtwvo548PfGno5gNe__8L1JbI3v0QULP8beNMET82bg2TaluhyphenhyphenUZmpyerB_vhk50lw3-JKyEKmttuR3c8WxuLJ8pDzX3XlLAbxtcij7xIvCMT_/s1600/DSC_5373.jpg" height="400" width="266" /></a></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Con queste dosi a me ne sono venuti circa 30, mi è poi rimasto circa metà impasto con cui ho fatto gli gnocchi normali e messi in freezer!!! Che dire di più...le immagini parlano da sole! Sono da provare!!! ;-)</span></div>
Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com2tag:blogger.com,1999:blog-6787349510973508693.post-51062898518745591332014-03-31T17:56:00.002+02:002014-03-31T17:56:47.212+02:00Panna cotta allo zenzero con gelèe di fragole!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Ancora fragole...la mia è una mania! Questo è un dolcino di una facilità estrema, un classico, che addolcisce con la sua morbida e delicata consistenza ogni momento in cui si vuole una coccola. Si può fare tempo prima e tenere in freezer e mangiare come fosse un gelato (assomiglia in modo spaventoso al famoso gelato della nota marca con la A) oppure riportare alla sua consistenza morbida in frigo. Comodissimi per gli ospiti inaspettati che gradiranno sicuramente e probabilmente torneranno a trovarvi! ;-)</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Panna cotta allo zenzero con gelèe di fragole</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQRRbkapanWRNftGl40lTeOxSWXiU_Jn2J5g9GSnUnJFSQJKeDXwzREXzu6fp67Bs-0GMFeNplwF2GmqQcjdhLNaUGkVhS-eU3IpKc5JYa5OaRz62ZXngUTMJJQI3WoiJGI1OPJPP9Qld/s1600/DSC_5186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQRRbkapanWRNftGl40lTeOxSWXiU_Jn2J5g9GSnUnJFSQJKeDXwzREXzu6fp67Bs-0GMFeNplwF2GmqQcjdhLNaUGkVhS-eU3IpKc5JYa5OaRz62ZXngUTMJJQI3WoiJGI1OPJPP9Qld/s1600/DSC_5186.jpg" height="400" width="266" /></a></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Ingredienti</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Per la panna cotta</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">500 ml di panna</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">50g di zucchero</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">6g colla di pesce</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 cucchiaio di zenzero fresco grattugiato</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Per il gelèe di fragole</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">125g di fragole</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">50g di zucchero</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2g di colla di pesce</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Qualche fragola per decorare</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Preparazione</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">In un pentolino scaldare la panna, unire lo zucchero e farlo scogliere mescolando continuamente. Quando iniziano ad uscire le bolle spegnere il fuoco. Attenzione la panna non deve bollire!!!</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Unire la colla di pesce precedentemente ammollata in acqua e farla sciogliere nella panna.</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">Aggiungere lo zenzero e lasciare sfreddare leggermente.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistocM-yRQRjI5bNZXeD1ijlwb2y9Ncb69tA6zbJbUf5JXR3VA5VCXaTKRYmshpkoBRYIsBdiW5qSQEtWyq5-eCU4OrxXrW1l-p-QKRhMMhYQDoEBt0x-sRPt-JwFbVxw-aJE78nf4NI5L/s1600/DSC_5172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistocM-yRQRjI5bNZXeD1ijlwb2y9Ncb69tA6zbJbUf5JXR3VA5VCXaTKRYmshpkoBRYIsBdiW5qSQEtWyq5-eCU4OrxXrW1l-p-QKRhMMhYQDoEBt0x-sRPt-JwFbVxw-aJE78nf4NI5L/s1600/DSC_5172.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Riempire gli stampini a circa 1/3 della capienza, far sfreddare e poi mettere in freezer a solidificare almeno un ora.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRjdsjIbyY8ioKQgUHYte9N2KyNEQeUTJG_9sd1Q61fuSO1u-_AX_8mcbsgft4_yoy38nHTy36dvOr6_xdsNKnUeXem7Kky848CimRf3czZnmhh9UVChh9EK_2crpB4SuU0PrVtSVQpB3/s1600/DSC_5174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRjdsjIbyY8ioKQgUHYte9N2KyNEQeUTJG_9sd1Q61fuSO1u-_AX_8mcbsgft4_yoy38nHTy36dvOr6_xdsNKnUeXem7Kky848CimRf3czZnmhh9UVChh9EK_2crpB4SuU0PrVtSVQpB3/s1600/DSC_5174.jpg" height="266" width="400" /></a></div>
<span style="color: #444444; font-family: Verdana, sans-serif;">Nel frattempo preparare le fragole. Tagliarle a pezzetti e frullarle fino a formare una purea omogenea. Metterle in un pentolino con lo zucchero e</span> <span style="color: #444444; font-family: Verdana, sans-serif;">quando iniziano ad uscire le bolle spegnere il fuoco. Aggiungere la colla di pesce e far sfreddare.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzOCukd9jDjKHlyiHSgnf-xTNdhONi4H4ITbUp048-qmibTwDaBVRPzyVGxa_pV8fiNReYN9dujFDKjucLZV39Ayqb_AdlW312AwzWBcHH4YdTK6GSXc7upnFDz8psSBj-jZmpo6Y4cmh/s1600/DSC_5173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzOCukd9jDjKHlyiHSgnf-xTNdhONi4H4ITbUp048-qmibTwDaBVRPzyVGxa_pV8fiNReYN9dujFDKjucLZV39Ayqb_AdlW312AwzWBcHH4YdTK6GSXc7upnFDz8psSBj-jZmpo6Y4cmh/s1600/DSC_5173.jpg" height="266" width="400" /></a><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">Quando la panna cotta sarà solida, aggiungere circa 1 cm di gelèe e mettere di nuovo in freezer. Quando sarà solido aggiungere un altro strato di panna e proseguire poi a piacere con la decorazione.</span><br />
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Lo zenzero è stato una bella sorpresa in questa ricetta, non copre il sapore delicato della panna ma da quel retro gusto molto particolare che si sposa alla perfezione!!! </span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Le quantità di zucchero sono naturalmente a gusto, io ne ho usato poco per la panna perchè ne ho usata una a lunga conservazione che è già abbastanza saporita di suo. Se usate quella fresca potrebbe essere necessario aggiungerne.</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">E' comunque un dolce fantastico! Si presta a mille varianti di presentazione e può essere accostato ad altrettanti sapori, questa volta ho usato zenzero e fragole ma non tarderò a provare altre varianti... ;-)</span></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com6tag:blogger.com,1999:blog-6787349510973508693.post-25774960985140521842014-03-25T21:02:00.000+01:002014-03-26T11:59:35.813+01:00Bocconcini di pollo al rosmarino con sformatino di patate e radicchio!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Una Domenica, una giornata di pioggia e freddo, in casa nessuno, sola con una sensazione di malinconia...d'accordo ci vuole un bel pranzetto!!! Questo per me è comfort food, una coccola che può restituirti un pò di felicità anche in quelle giornate più buie e uggiose. E' famiglia, è casa...ma è anche un piccolo momento in cui riscoprire che una grande casa vuota può essere un bel rifugio caldo dove dedicare un pò di tempo a se stessi. Una ricetta semplice, di grande gusto, che faccio ogni volta in cui posso e voglio permettermi il lusso di una pietanza che scalda il cuore....comfort appunto! In più è doppia poichè accompagnata da un ottimo sformatino....un cuore che si riempie di vera gioia!!!</span></div>
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<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Bocconcini di pollo al rosmarino con sformatino di patate e radicchio</b></span></div>
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<span style="color: #134f5c; font-family: Verdana, sans-serif;">Ingredienti per 1 persona:</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 fettina di petto di pollo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1/2 bicchiere di vino bianco</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 rametto di rosmarino</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Farina q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Olio evo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sale q.b.</span></div>
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<span style="color: #134f5c; font-family: Verdana, sans-serif;">Per lo sformato:</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 patata media</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1/2 radicchio non troppo grande</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Un pezzetto di scalogno</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Olio evo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sale q.b.</span></div>
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<span style="color: #134f5c; font-family: Verdana, sans-serif;">Per la besciamella:</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Latte</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Burro</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Farina</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sale q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Pepe bianco q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Noce moscata q.b.</span></div>
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<span style="color: #134f5c; font-family: Verdana, sans-serif;">In più:</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Parmigiano grattugiato</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Qualche fiocchetto di burro</span></div>
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<span style="color: #134f5c; font-family: Verdana, sans-serif;">Preparazione:</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Preparare la besciamella. Mettere in un pentolino il burro farlo sciogliere e aggiungere la farina setacciata facendo cuocere il tutto per qualche minuto, mescolando continuamente ed evitando di far prendere colore o farla attaccare ottenendo il roux. Togliete il pentolino dal fuoco e aggiungete al roux il latte caldo mescolando con una frusta. Rimettete quindi il pentolino sul fuoco, far cuocere a fiamma bassa il tempo necessario per far addensare la salsa, mescolando di tanto in tanto. Aggiungere un pizzico di sale, un pizzico di noce moscata e uno di pepe bianco.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"> Bollire la patata o cuocerla in micronde alla massima potenza per circa 5-8 minuti. Sbucciarla e tagliarla a fettine sottili.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tagliare lo scalogno e soffriggerlo in olio evo, aggiungere il radicchio tagliato a listarelle e far stufare per pochi minuti finchè sarà morbido.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Comporre il tortino: nel fondo di una piccola coccote versare un cucchiaio di besciamella.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Aggiungere uno strato di patate.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Un cucchiaio di parmigiano grattugiata.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Un strato di radicchio.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Ricominciare con gli strati: besciamella, patata, parmigiano, radicchio, besciamella, parmigiano...fino a finire.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Nell'ultimo strato aggiungere anche qualche fiocchetto di burro.</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">Mettere in forno per 10-15 minuti fino a doratura.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Nel frattempo preparare il pollo. Tagliare la fettina a listarelle. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">In una padella mettere un filo di olio e il rametto di rosmarino.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Infarinare il pollo.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Aggiungerlo all'olio e far soffriggere per qualche minuto rigirando continuamente.</span></div>
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<span style="font-family: Verdana, sans-serif;">Aggiungere il vino e far sfumare. Continuare a cuocere per pochi minuti finchè il sughino è rassodato.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Impiattare e servire con lo sformatino.</span></div>
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</span>Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-50310621646071107452014-03-23T16:19:00.002+01:002014-03-23T16:19:50.022+01:00Carciofi stufati a modo mio!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Ho ampiamente parlato di carciofi, soprattutto dello spinoso sardo, in questo <a href="http://mirella-cucinaealtrepassioni.blogspot.it/2013/04/il-re-e-la-regina-della-mia-terrae.html">post</a>, ed è palese che amo questo ortaggio. Vivrei solo di carciofi....</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Quando vedo i campi sterminati del campidano (zona dove vivo io), non faccio che pensare a quanto sono buoni e a quanto ne mangerei subito uno....in qualsiasi modo! Crudo, cotto, al forno, in padella, in pinzimonio, ecc.</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Questa è solo una delle tante ricette che si possono fare con i carciofi, veloce, delicata, buonissima! Il carciofo è così buono e fa così bene che non si può, non si deve non provare in tutte le sue mille varianti!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Provare per credere!!!</span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>Carciofi stufati</b></span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;">Ingredienti</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Carciofi*</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">1-2 spicchi d'aglio</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Olio evo</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Acqua q.b.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Sale q.b.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">1 limone</span><br />
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<span style="color: #38761d; font-family: Verdana, sans-serif;">Preparazione</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Iniziare pulendo i carciofi, togliere le foglie esterne e la cima dura, poi con un coltello a punta eliminare la barbetta interna. Pulire anche i gambi ricavandone solo la parte più chiara e tenera interna.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Mettere i carciofi in acqua acidulata con il succo del limone.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPKohuh2erMQoLB3NAeLvib5Fj0G3bM_szMW6vtZSq-WDdhfFf4C1FU1ElekXqkUBy7hUO-jIUmNk7TKlE_BC81SDwNTegSPe3Nn1LVrgpvEf5NSAgw5ci_YnNUyuCFj5k555RLRJTk92/s1600/DSC_4815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPKohuh2erMQoLB3NAeLvib5Fj0G3bM_szMW6vtZSq-WDdhfFf4C1FU1ElekXqkUBy7hUO-jIUmNk7TKlE_BC81SDwNTegSPe3Nn1LVrgpvEf5NSAgw5ci_YnNUyuCFj5k555RLRJTk92/s1600/DSC_4815.jpg" height="266" width="400" /></a><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">In una casseruola dai bordi alti, mettere abbastanza olio evo e l'aglio a pezzi.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Mettere i calciofi a testa in giù e i gambi tra i carciofi in modo che li tengano in piedi. Soffriggere per qualche minuto.</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">Aggiungere acqua fino al livello del cuore dei carciofi.</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">Prendere un foglio di carta forno e bagnarlo sotto l'acqua del rubinetto, strizzarlo bene e metterlo dentro la pentola, sopra i gambi in modo da creare una "camera" di vapore. Non coprire con un coperchio in modo che non risultino "bolliti".</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">Cuocere per 20-30 minuti, se fosse necessario anche di più, controllare lo stato di cottura con la punta di un coltello se affonda senza difficoltà ed è morbido, il carciofo e pronto.</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Un ottimo contorno, da fare rifare e apprezzare sempre di più!!! ;-)</span></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com1tag:blogger.com,1999:blog-6787349510973508693.post-54595715191915360082014-03-18T18:48:00.001+01:002014-03-18T18:52:35.507+01:00The Versatile Blogger! Un premio graditissimo!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">E' con molto piacere che ricevo questo premio dalla mia amica Paola del blog <i><b><a href="http://antipastienonsolo.blogspot.it/2014/03/il-mio-primo-premio-davvero-inatteso.html">Antipasti e non solo...</a></b>, </i>fonte di bellissime ricette di antipasti (la sua passione!) e non, ci seguiamo a vicenda da tempo e il piacere è doppio.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuc3lP87PMyquYCltAsACgtR0tNNp3Y8zu_Al-YAH3CGDa_pfZJxuypXN2ucut6gTZ6BgXES2OyPzibB8wh-lAqSuy4Up5BIUeQqy0Vntc9fhuvVWAjqZYQIIJqRLat6w6RTGrUN8GOc0/s1600/Versatile+blogger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuc3lP87PMyquYCltAsACgtR0tNNp3Y8zu_Al-YAH3CGDa_pfZJxuypXN2ucut6gTZ6BgXES2OyPzibB8wh-lAqSuy4Up5BIUeQqy0Vntc9fhuvVWAjqZYQIIJqRLat6w6RTGrUN8GOc0/s1600/Versatile+blogger.jpg" height="288" width="400" /></a></div>
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<span style="font-family: inherit; font-size: large;"><span style="color: #0b5394;">Inoltre approfitto dell'occasione per "riscuotere" un altro premio che mi era stato assegnato molto tempo fa da un altro amico, Francesco del blog</span><b style="font-style: italic;"><a href="http://www.lacucinadegliangeli.net/2012/11/the-versatile-blogger-un-premio-per-me.html"> <span style="color: blue;">La cucina degli angeli</span></a><span style="color: #0b5394;">, </span></b><span style="color: #0b5394;">grande ammirazione per i suoi piatti e per la passione con cui ci si dedica,</span><b style="color: #0b5394; font-style: italic;"> </b><span style="color: #0b5394;">chiedo venia se non ho risposto al suo regalo fino ad oggi, ma per una cosa o per un altra, non ne avevo ancora avuto l'occasione. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3QY3sf9kFA2xtLbU7PoVFBZpiJq26dQhPG8bZTA2nU6fxEl-nQSZwAVJelG5hWfmt0p9ysN7d4ITewyfv70uT-bgV3ZskADBicnNdz75C20NJxib_HuPnGMsjwEYfTYuVZBnR5JcasUd/s320/the+versatile+blogger%255B1%255D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3QY3sf9kFA2xtLbU7PoVFBZpiJq26dQhPG8bZTA2nU6fxEl-nQSZwAVJelG5hWfmt0p9ysN7d4ITewyfv70uT-bgV3ZskADBicnNdz75C20NJxib_HuPnGMsjwEYfTYuVZBnR5JcasUd/s320/the+versatile+blogger%255B1%255D.png" height="320" width="320" /></a></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Visto che sono premi complementari ne approfitto per riscuoterli entrambi nello stesso post, le regole sono le stesse:</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"></span><br />
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><span style="font-family: inherit;">Regole</span></span></div>
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</span>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><span style="font-family: inherit;">- Mostrare il logo del premio ricevuto sul proprio blog.</span></span></div>
<span style="color: #0b5394; font-family: inherit; font-size: large;">
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<span style="font-family: inherit;">- Ringraziare il blogger o la blogger che vi ha nominato.</span></div>
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<span style="font-family: inherit;">- Scrivere 7 cose su di voi.</span></div>
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<span style="font-family: inherit;">- Nominare altri 15 blog.</span></div>
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<span style="font-family: inherit;">- Mettere i link dei blog nominati e informarli del premio ricevuto.</span></div>
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<span style="font-family: inherit;">Ecco 7 cose su di me:</span></div>
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<span style="font-family: inherit;">1-La mia famiglia è la cosa più importante che ho: un papà e una mamma fantastici, un fratello e una sorella gemelli di 10 anni meno di me e il mio fidanzato!</span><br />
<span style="color: #0b5394; font-family: inherit; font-size: large;"><span style="font-family: inherit;">2- Adoro vivere nella mia terra, la Sardegna,</span><span style="background-color: white; color: #351c75; font-family: Bentham; font-size: medium; line-height: 25.200000762939453px;"> </span></span><span style="color: #0b5394; font-family: inherit; font-size: large;">terra ricca di valori e tradizioni, di luoghi paradisiaci e di ottimo cibo!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><span style="font-family: inherit;">3-Per me il valore dell'amicizia è imprescindibile: a volte, anzi spesso ultimamente, si hanno delle brutte sorprese, ma quando è amicizia vera, niente potrà dissolvere questo legame!</span></span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><span style="font-family: inherit;">4-La mia più grande passione è naturalmente la cucina, ma amo anche tutto ciò che è creatività e divertimento, cucito, ricamo, giardinaggio, bricolage....Amo moltissimo leggere (soprattutto al mare d'estate!), amo la musica in tutte le sue forme, cantare e ballare.</span></span></div>
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<span style="font-family: inherit;">5-La passione per la cucina è nata da piccola quando preparavo le pappe ai miei fratelli.</span></div>
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<span style="font-family: inherit;">6-Non amo particolarmente mangiare dolci, ma ho piacevolmente scoperto l'arte del cake-design, e grazie a questa sto riscoprendo anche la magia della pasticceria.</span></div>
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<span style="font-family: inherit;">7-Il mio sogno più grande: convolare a giuste nozze (dopo 13 anni insieme direi che ce lo meritiamo!) e avere una famiglia tutta mia!</span></div>
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7bis-Un altro grande sogno: viaggiare! Fino ad ora ho fatto diversi bellissimi viaggi, ma mi resta praticamente tutto il mondo da scoprire! ;-)</div>
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E ora ecco i 15 blog che ho scelto e a cui rigiro il premio:</div>
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1-<a href="http://petrusina.blogspot.it/">Petrusina</a></div>
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2-<a href="http://lamponietulipani.blogspot.it/">Lamponi & Tulipani</a></div>
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3-<a href="http://cecieviola.blogspot.it/">Frizzi & Pasticci</a></div>
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4-<a href="http://simolovecooking.blogspot.it/">Love Cooking</a></div>
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5-<a href="http://beatitudiniculinarie.blogspot.it/">Beatitudini in Cucina</a></div>
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6-<a href="http://aniceecannella.blogspot.com/">Anice&Cannella</a></div>
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7-<a href="http://cindystarblog.blogspot.it/">Cindystar</a></div>
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8-<a href="http://dolci-decorazionietentazioni.blogspot.it/">Enza...dolci e tentazioni</a></div>
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9-<a href="http://essenzaincucina.blogspot.it/">Essenza in cucina</a></div>
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10-<a href="http://www.fiordifrolla.it/">Fior di frolla</a></div>
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11-<a href="http://gambettonellazuppa.blogspot.it/">Gambetto nella zuppa</a></div>
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12-<a href="http://dulcisinfurno.blogspot.it/">Dulcis in furno</a></div>
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13-<a href="http://ilcucchiaiodoro.blog.tiscali.it/">Il cucchiaio d'oro</a></div>
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14-<a href="http://leleccorniedidanita.blogspot.it/">Le leccornie di Danita</a><br />
15-<a href="http://lepttgateau.blogspot.it/">Le petit gateau</a><br />
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La scelta non è stata facile, diciamo che ho preferito i blog che seguo più spesso e quelli che sono fonte inesauribile di idee e insegnamenti.<br />
Ringrazio ancora Paola e Francesco e mando tanti baci e saluti a tutti!!!</div>
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</span>Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com10tag:blogger.com,1999:blog-6787349510973508693.post-46816007049809957312014-03-15T17:19:00.003+01:002014-03-15T17:19:54.746+01:00Ciambella allo yogurt con fragole!!!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Quando vedi le prime fragole, belle, rosse e invitanti, non puoi fare a meno di non prenderle! Non solo perchè sono buone...ma perchè fanno tanto primavera! Così ne ho prese un bel pò, dalle mie parti ne coltivano di buonissime, e oltre alla classica macedonia, mi sono inventata un dolcino, veloce veloce (non si pesa niente: si usa il vasetto dello yogurt come dosatore!), che fosse uno scrigno per le mie adorate fragoline...Successone! La velocità di preparazione è proporzionale alla velocità con cui il dolce è sparito...A noi ci piacciono le cose buone evidentemente....;-)</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Allietate anche voi il vostro week-end con questa meraviglia! </span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Ciambella allo yogurt con fragole</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkM6y2JScK5DfKaQ_EX6_ukBMXidemtRiJWDwfiSQ4mUiXMI7HgyeDoC45KGfAC7IlMFJhKuGN-YeGJ3h_4ICRrmXx1wSfEpdotciMcEjB5IGABxv9dURjFUhqWvVXRCxTNDHJWgKKw2p/s1600/DSC_4868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkM6y2JScK5DfKaQ_EX6_ukBMXidemtRiJWDwfiSQ4mUiXMI7HgyeDoC45KGfAC7IlMFJhKuGN-YeGJ3h_4ICRrmXx1wSfEpdotciMcEjB5IGABxv9dURjFUhqWvVXRCxTNDHJWgKKw2p/s1600/DSC_4868.jpg" height="400" width="266" /></a></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Ingredienti</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 vasetto di yogurt alla vaniglia di ottima qualità</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2 vasetti di zucchero</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">3 vasetti di farina</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 vasetto di olio di semi</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">3 uova</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">mezza bustina di lievito per dolci</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 pizzico di sale</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 fialetta di aroma vaniglia</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 limone</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">10 fragole</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Preparazione</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Tagliare le fragole a tocchetti (tenerne 2 per la decorazione) e metterle a macerare con il succo di un limone e due cucchiai di zucchero per almeno 1 ora.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnM4BYcYtax9avUvgrurlCl9jU3bwvhltHZg42X1dlcx7EjYaEFQKV3OVgcbaepgHsm7avO2d1CLEMpK-u6tBhiOIBTErDMHjYQtuyhwJD2-l2P117qtHqQmZEfv0xb_UzkqFFezVHxo8/s1600/DSC_4848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnM4BYcYtax9avUvgrurlCl9jU3bwvhltHZg42X1dlcx7EjYaEFQKV3OVgcbaepgHsm7avO2d1CLEMpK-u6tBhiOIBTErDMHjYQtuyhwJD2-l2P117qtHqQmZEfv0xb_UzkqFFezVHxo8/s1600/DSC_4848.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">In planetaria con la frusta mescolare bene lo yogurt con lo zucchero. Aggiungere i tuorli delle 3 uova, l'olio, il pizzico di sale e la buccia grattugiata di mezzo limone. Montare gli albumi a neve e unirli al composto insieme alla farina e il lievito setacciati. Unire l'aroma vaniglia.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHHRgArX2pg6BAfIPA52NWQ0U_IqPuI0Tuou057kDO6Bwdlh-0jpsGPOqVGFIEP9Dgzw-YfeK-xAszVfDaQ2o7RGjIoguLhG-EV3Dy3QafGrS_ROqQDloOI4JRN-99EVFzs6drMLtPqNz/s1600/DSC_4851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHHRgArX2pg6BAfIPA52NWQ0U_IqPuI0Tuou057kDO6Bwdlh-0jpsGPOqVGFIEP9Dgzw-YfeK-xAszVfDaQ2o7RGjIoguLhG-EV3Dy3QafGrS_ROqQDloOI4JRN-99EVFzs6drMLtPqNz/s1600/DSC_4851.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Aggiungere le fragole, compreso il succo di limone e zucchero che è formato.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oDf4xfi76BEGxSucOAy52UnrTwcrk81OsxF3Le-FVcZm6Hq0zQcmSOpiE32_GgLaQIATYNF8luT4ky2R_0kEduudDI0h1cvgQuskb2UABe4QBcH2obeCqn5xAvYTmHmprlWJJuUKRaAN/s1600/DSC_4852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oDf4xfi76BEGxSucOAy52UnrTwcrk81OsxF3Le-FVcZm6Hq0zQcmSOpiE32_GgLaQIATYNF8luT4ky2R_0kEduudDI0h1cvgQuskb2UABe4QBcH2obeCqn5xAvYTmHmprlWJJuUKRaAN/s1600/DSC_4852.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Imburrare e infarinare uno stampo da ciambella e versarci il composto.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMIKoHeeuK7QJWANj4o0n1gvm0dzZeI811p6QgFrlB6RqVbSBe7EBlRrbfCOINObyInNBGwCF6D-LcZTSjgIH6Tgc5siz5uBqhOGv0lae6LiOHjtI9yp0ZgaAz1ldneb33FpHnw0WUjm5/s1600/DSC_4854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMIKoHeeuK7QJWANj4o0n1gvm0dzZeI811p6QgFrlB6RqVbSBe7EBlRrbfCOINObyInNBGwCF6D-LcZTSjgIH6Tgc5siz5uBqhOGv0lae6LiOHjtI9yp0ZgaAz1ldneb33FpHnw0WUjm5/s1600/DSC_4854.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Infornare a </span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.479999542236328px;"><span style="color: #444444;">in forno già caldo a 180° per circa 35-40 minuti (prova stecchino).</span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">Quando fredda sformare, spolverare con zucchero a velo e guarnire con fragole e limone a fettine.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBlXWmL98YBrBmgSvIdUm_-R3HZzC6soJw_LO7xBHXHBqXcDxvkycWGr0G6iQ2shs9FmFb1NbiYxXFde1c6qTJRUc0PGm89GEnHLjwzMhC0XJVqTxW3Ydj2PPv_Nv1a0U_DPrcejS1b58/s1600/DSC_4856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBlXWmL98YBrBmgSvIdUm_-R3HZzC6soJw_LO7xBHXHBqXcDxvkycWGr0G6iQ2shs9FmFb1NbiYxXFde1c6qTJRUc0PGm89GEnHLjwzMhC0XJVqTxW3Ydj2PPv_Nv1a0U_DPrcejS1b58/s1600/DSC_4856.jpg" height="400" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCp730LCFY_21LNLXpVcCRKZDodPgG9vExkBCGmOrjhqp11EB995cUzXdWOcp3Ri66u2Wyizlq3Jrjb-PJNfrs1qHERb51bALEMxtmTJyEZ-b75d50PTtbw0OSz9bsB6jB7nZ8X51NpYF/s1600/DSC_4864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCp730LCFY_21LNLXpVcCRKZDodPgG9vExkBCGmOrjhqp11EB995cUzXdWOcp3Ri66u2Wyizlq3Jrjb-PJNfrs1qHERb51bALEMxtmTJyEZ-b75d50PTtbw0OSz9bsB6jB7nZ8X51NpYF/s1600/DSC_4864.jpg" height="266" width="400" /></a></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Al prossimo dolcino....</span><br />
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com2tag:blogger.com,1999:blog-6787349510973508693.post-4383926226939678672014-03-13T23:59:00.000+01:002014-03-18T11:45:29.749+01:00Lenticchie in umido con moscardini e polenta...anche finger-food!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Marzo è pazzerello si sa, tra un raggio di sole e un nuvolone, è comunque ancora inverno, che piaccia o no!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Così mi scaldo il cuore con una ricettina che sa di altri tempi, che nella semplicità delle lenticchie regala grande sapore e genuinità. Il tocco di classe poi sta in piccolo delizioso frutto del mare, il moscardino, che si sposa benissimo nel contesto della ricetta, dove la polenta fa "solo" da cornice a un fantastico piatto unico.</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">E se volessimo dare un impronta moderna a un piatto così tradizionale??? Allora potremmo inventare la versione finger-food, per stupire con un piccolo bocconcino delizioso gli ospiti di un raffinato buffet! </span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Scalderemo il cuore di tutti!!!</span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif;"><b>Lenticchie in umido con moscardini e polenta</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiix0vn0l-c2Sl1LJKpUyMIuy-PQATJgRtn-NFHF0KADMuTcfXTkngQhDhnvk_guyC77beQIVYNn1221yXnsZF4lKs6oyMBSPJNKS6d2K7R7GMYBWTrIWmKOoModeZeXW0KlPIf7pmd3bNC/s1600/DSC_4904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiix0vn0l-c2Sl1LJKpUyMIuy-PQATJgRtn-NFHF0KADMuTcfXTkngQhDhnvk_guyC77beQIVYNn1221yXnsZF4lKs6oyMBSPJNKS6d2K7R7GMYBWTrIWmKOoModeZeXW0KlPIf7pmd3bNC/s1600/DSC_4904.jpg" height="266" width="400" /></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Ingredienti per 4 persone </span></div>
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<span style="font-family: Verdana, sans-serif;">150g lenticchie</span></div>
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<span style="font-family: Verdana, sans-serif;">400g pomodoro a pezzettoni in barattolo</span></div>
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<span style="font-family: Verdana, sans-serif;">1 carota</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cipolla</span></div>
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<span style="font-family: Verdana, sans-serif;">1 costa di sedano</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 porro</span></div>
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<span style="font-family: Verdana, sans-serif;">1 bicchiere d'acqua</span></div>
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<span style="font-family: Verdana, sans-serif;">Sale q.b.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pepe, alloro e spezie a piacere q.b.</span></div>
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<span style="font-family: Verdana, sans-serif;">250g moscardini surgelati</span></div>
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<span style="font-family: Verdana, sans-serif;">1 spicchio d'aglio</span></div>
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<span style="font-family: Verdana, sans-serif;">Prezzemolo</span></div>
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<span style="font-family: Verdana, sans-serif;">Sale q.b.</span></div>
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<span style="font-family: Verdana, sans-serif;">170g polenta istantanea</span></div>
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<span style="font-family: Verdana, sans-serif;">680g acqua</span></div>
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<span style="font-family: Verdana, sans-serif;">Sale q.b.</span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif;">Preparazione</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Mettere a bagno le lenticchie per almeno 5-6 ore.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwUFCzm-wu65QCT3wyRDVxWWnf1fZoLE1KRWDLdcnlo3Vme_K0PorNIUVA9X48fKGwnGebce6hNRfMqg9fHgUf4y5EUExk21k39tkZyN4LKpWzPUmnU7PgvBohWKCwvSXriDPo5EGZTAx/s1600/DSC_4893.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwUFCzm-wu65QCT3wyRDVxWWnf1fZoLE1KRWDLdcnlo3Vme_K0PorNIUVA9X48fKGwnGebce6hNRfMqg9fHgUf4y5EUExk21k39tkZyN4LKpWzPUmnU7PgvBohWKCwvSXriDPo5EGZTAx/s1600/DSC_4893.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Eliminare le lenticchie rimaste a galla, buttare l'acqua e sciacquare le altre con acqua pulita.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WEKLDJUUYUiIFMRYJHpmO7mqFFFO7o8ViqtXlmh2tGcQd1z2hGg28Vj-L9OZOoCoaNwr0dPMEFkSz21OU9yYJBQPhnJOlnKj0Xg9XEOOVjep1uMWgzgk5xdSeJ1v_Smg13uFK93TTSfT/s1600/DSC_4894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WEKLDJUUYUiIFMRYJHpmO7mqFFFO7o8ViqtXlmh2tGcQd1z2hGg28Vj-L9OZOoCoaNwr0dPMEFkSz21OU9yYJBQPhnJOlnKj0Xg9XEOOVjep1uMWgzgk5xdSeJ1v_Smg13uFK93TTSfT/s1600/DSC_4894.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">In una pentola a pressione mettere un filo d'olio, la carota, la cipolla e il sedano tagliati a cubetti e il porro tagliato a rondelle. Accendere il fuoco e far rosolare pochissimo, aggiungere i pelati a pezzettoni e girare con un cucchiaio.</span></div>
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<span style="font-family: Verdana, sans-serif;">Aggiungere subito le lenticchie, sale q.b., le spezie e un bicchiere d'acqua, chiudere la pentola e portarla a pressione. </span></div>
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<span style="font-family: Verdana, sans-serif;">Dal fischio abbassare il fuoco e cuocere per 15 minuti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuPUPv7TrXK62VwLnBPx8MCswBOA-W_giZIKEdAMgISwh4JXAiIVX_14pxk0MuFExTacoeKnQ-9QXg_WRiWxoxJPHLYgZnlxjyD0d5dVSlamOBvp0P0lk_6MpC4N_WtroSq64ecBd4ViV/s1600/DSC_4896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuPUPv7TrXK62VwLnBPx8MCswBOA-W_giZIKEdAMgISwh4JXAiIVX_14pxk0MuFExTacoeKnQ-9QXg_WRiWxoxJPHLYgZnlxjyD0d5dVSlamOBvp0P0lk_6MpC4N_WtroSq64ecBd4ViV/s1600/DSC_4896.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Fare un battuto al mortaio con l'aglio e il prezzemolo (oppure frullare in un mixer), e far rosolare leggermente il trito con un filo d'olio in una padella, aggiungere i moscardini scongelati e far cuocere per pochi minuti. Aggiungere di sale se necessario.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQM4Pc5uIHJOI8BRbtJrklK85MG8Ko9JZPCwtUaPK-qoBKy50umFpNrBVZU20PUnHsf45juk7ZH5RSLvycQmKdqvc9KLyTATilUy0PMKnQeD-Pq27XBdC6u-Mh97DxW2n8J1-akObxHiGy/s1600/DSC_4897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQM4Pc5uIHJOI8BRbtJrklK85MG8Ko9JZPCwtUaPK-qoBKy50umFpNrBVZU20PUnHsf45juk7ZH5RSLvycQmKdqvc9KLyTATilUy0PMKnQeD-Pq27XBdC6u-Mh97DxW2n8J1-akObxHiGy/s1600/DSC_4897.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Preparare la polenta come indicato nella confezione.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Comporre il piatto: nel fondo qualche cucchiaiata di polenta, sopra le lenticchie in umido e i moscardini con il loro sughino. Servire caldo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvrTISKQxcHOHcvga7hk7ZhfHlYA4jGfyMlZ8SzguOPz8gWYc_Qf2ctawFct2QPE2Wo-uS2uh-aZpQdh84pxiTe-HHZVAarflWZhgoNHu0yKswYNzJAxYsL_dYKpfCAXZo60Zih2_GsGZ/s1600/DSC_4902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvrTISKQxcHOHcvga7hk7ZhfHlYA4jGfyMlZ8SzguOPz8gWYc_Qf2ctawFct2QPE2Wo-uS2uh-aZpQdh84pxiTe-HHZVAarflWZhgoNHu0yKswYNzJAxYsL_dYKpfCAXZo60Zih2_GsGZ/s1600/DSC_4902.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Versione finger-food:</span></div>
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<span style="font-family: Verdana, sans-serif;">Con un coppapasta piccolo fare un cilindretto di polenta e metterlo in piattino nero da finger-food, versarci sopra una piccola quantità di lenticchie che ricada su un lato e adagiarci sopra un piccolo moscardino.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NfJnkUL5GikAHKqgkUKMq0L8qqVtI8RixyNL3YW7ooRhBOuhcY_B-lv1oM5aoBBEm3WnzhXtUBQukaXChYkxtqVjUcL8dARt1Dvdp2nsubLGgS2WAcfsf1OwgK3Xl7KhBfT9UulZyeNv/s1600/DSC_4912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NfJnkUL5GikAHKqgkUKMq0L8qqVtI8RixyNL3YW7ooRhBOuhcY_B-lv1oM5aoBBEm3WnzhXtUBQukaXChYkxtqVjUcL8dARt1Dvdp2nsubLGgS2WAcfsf1OwgK3Xl7KhBfT9UulZyeNv/s1600/DSC_4912.jpg" height="400" width="266" /></a> </div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Un esplosione di sapore in un unico boccone!!! Mmmmhhhh!!!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Con questa ricetta partecipo ai contest:</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><i>"Finger-food dolci e salati"</i> di Zibaldone culinario e Cinzia ai fornelli:</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-d_IA3i33fMK8lMJxdGI7DDzt-fSX7TnJ1tGsYPpjJ4-HzT9P9fE73KTvHQatK3HlEwIJgEoOquPpEyvi0YxmR24SJ8A6xoUXdwLwyYN085a-vfyyksFaYXkXSrwGN4G8WriihopaJprN/s1600/finger+.001.jpg" height="240" width="320" /></div>
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<span style="color: #0b5394; font-size: large;">http://cinziaaifornelli.blogspot.it/2014/02/secondo-contest-finger-food-dolci-e.html</span></div>
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<span style="color: #0b5394; font-size: large;">http://zibaldoneculinario.blogspot.it/2014/02/ricette-dolci-salate-in-finger-food.html</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;"><i>"Finger-food, In un sol boccone"</i> di Miel&ricotta e La bottega delle dolci tradizioni:</span></div>
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<a href="http://peronisnc.it/index.php"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNzhg2DKS9F2yl6-VqH7Va4U4vMWLCCzwGyLmSk-A4hLeK6u6-SkwkAVpGgRVBUzuKAS7S4VoIU_L89LS86Gue4fE5ZuSw4GEwWJFv103BT-iowgKOlK2BvCCCd7N1K7iiSnjEc7x5g/s1600/IMG_4004+(Copia)+origNUOVA.jpg" height="320" width="219" /></a></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com2tag:blogger.com,1999:blog-6787349510973508693.post-37246515968767005842014-03-03T16:31:00.000+01:002014-03-14T00:01:34.769+01:00Crocchette di ceci...una tira l'altra!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Semplici, veloci, buone buone....talmente buone che una tira l'altra...e in meno di 10 minuti sono già finite! Allora le rifai...tutto nel mixer, qualche giro, formi dei dischetti, li friggi...poi finiscono di nuovo! Allora decidi che è meglio rifarli quando intorno non c'è nessuno, così magari qualcuna riesci pure a metterla in freezer per quei momenti in cui ti sorprende la fame...ma le devi nascondere bene! Perchè se qualcuno prima di te ha avuto quell'improvvisa voglia di qualcosa di buono...tu rimani a bocca asciutta!!! ;-)</span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>Crocchette di ceci</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3ixfl46TsI84SXLDdaRMhMOLj6naNtnhVasI8anK5mSmIgRvhtPAx39urbntbdBGvmacO2H1IHDkaGnQwhcgZPZRExnmJn95a-DdQ7WE_5mljchgpap7MpqmF2iFGENiXbiqUgZ21MO-/s1600/CSC_4813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3ixfl46TsI84SXLDdaRMhMOLj6naNtnhVasI8anK5mSmIgRvhtPAx39urbntbdBGvmacO2H1IHDkaGnQwhcgZPZRExnmJn95a-DdQ7WE_5mljchgpap7MpqmF2iFGENiXbiqUgZ21MO-/s1600/CSC_4813.jpg" height="400" width="266" /></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Ingredienti per circa 18-20 pezzi</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">500g di ceci lessati o una scatola di ceci precotti</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1/2 scalogno</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 cucchiaino di aglio liofilizzato</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Qualche foglia di prezzemolo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 cucchiaio di senape</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1/2 panino raffermo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sale e pepe q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Pane grattugiato</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Olio per friggere</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Preparazione</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Scolare i ceci dall'acqua di conservazione. Mettere nel mixer gli ingredienti: ceci, scalogno, aglio, prezzemolo la senape, panino, un pizzico di sale e pepe. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Azionare il mixer fino ad ottenere una crema soda e omogenea.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Prelevare un cucchiaio di crema e con le mani dargli una discoidale di circa 4-4,5 cm. Passare il disco ottenuto nel pangrattato da ambo le parti.</span></div>
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<span style="font-family: Verdana, sans-serif;">Friggere in olio ben caldo finchè saranno belle dorate.</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Fantastiche queste crocchette! Il sapore è molto particolare, deciso, soprattutto per la presenza della senape, ma totalmente travolgente. Velocissime, sono particolarmente indicate per un buffet, perchè si possono tranquillamente congelare, poi si fanno scongelare nel frigo per una notte e si passano per pochi minuti nel grill del forno per tornare croccantissime! Sono ottime anche fredde e farete sicuramente un figurone!!!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Eccole pronte per uno sfizioso aperitivo!</span></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com2tag:blogger.com,1999:blog-6787349510973508693.post-15239000567067955892014-02-17T22:52:00.000+01:002014-02-18T10:37:14.348+01:00Rotolo di polenta con verza e merluzzo<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Quando ho visto questo piatto sulla copertina di un noto magazine di cucina il mese scorso, ho pensato che bella idea, che bei colori, chissà che buono...lo devo fare assolutamente!!! E alla prima occasione utile l'ho fatto! Ha confermato ogni aspettativa! Facile, ottimo e bellissimo! Ideale in queste sere invernali, o in un pranzo della domenica. C'è tutto, cereale, vegetale e pesce: un pasto completo ideale per un pranzo veloce, o per far apprezzare ai bambini qualcosa che solitamente non vogliono mangiare. Simpaticissimi poi secondo me in versione mignon da presentare a un buffet! Da provare assolutamente!</span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>Rotolo di polenta con verza e merluzzo</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAPfUEz48FR1z7AuJv8svMtQQGSf_qmhtFR_SLSM5wLTRs9RC9_adnTg5WMQk3dsH8aOd1NRmMKG6Dys5V3NFL68ridpvsIXeKLMkZEPBSP3uyk32aIvXGHUMcwnpJJnSWNaUhC2ScqRq/s1600/DSC_3873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAPfUEz48FR1z7AuJv8svMtQQGSf_qmhtFR_SLSM5wLTRs9RC9_adnTg5WMQk3dsH8aOd1NRmMKG6Dys5V3NFL68ridpvsIXeKLMkZEPBSP3uyk32aIvXGHUMcwnpJJnSWNaUhC2ScqRq/s1600/DSC_3873.jpg" height="266" width="400" /></a></div>
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<span style="color: #f1c232; font-family: Verdana, sans-serif;">Ingredienti:</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">250g di polenta istantanea*</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 litro d'acqua</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2-3 filetti di merluzzo surgelati</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">6 foglie di cavolo verza + altre 3-4</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Olio evo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 spicchio d'aglio</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sale e pepe q.b.</span></div>
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<span style="font-size: x-small;"><span style="color: #444444; font-family: Verdana, sans-serif;">*</span><span style="color: #444444; font-family: Verdana, sans-serif;">Se avete tempo potete tranquillamente fare la tradizionale.</span></span></div>
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<span style="color: #f1c232; font-family: Verdana, sans-serif;">Preparazione:</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Selezionare 6 belle foglie di verza. </span></div>
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<span style="font-family: Verdana, sans-serif;">Scottarle in acqua bollente e salata per pochi minuti finchè siano morbide ma sode.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEUeyXGCPnl7pC_SY64NsLqQqua9JvkuAp_XVhaNE3-UwH8lLRXj5QhB-b5Cma8dFKFdUZ_mQJ-iYqgOqTY_Bb8z60YK2itrCOdvCZGFz9mj1T4vQO7u76JcWtwiHqHBBjYnebYfNSaBi/s1600/DSC_3868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEUeyXGCPnl7pC_SY64NsLqQqua9JvkuAp_XVhaNE3-UwH8lLRXj5QhB-b5Cma8dFKFdUZ_mQJ-iYqgOqTY_Bb8z60YK2itrCOdvCZGFz9mj1T4vQO7u76JcWtwiHqHBBjYnebYfNSaBi/s1600/DSC_3868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEUeyXGCPnl7pC_SY64NsLqQqua9JvkuAp_XVhaNE3-UwH8lLRXj5QhB-b5Cma8dFKFdUZ_mQJ-iYqgOqTY_Bb8z60YK2itrCOdvCZGFz9mj1T4vQO7u76JcWtwiHqHBBjYnebYfNSaBi/s1600/DSC_3868.jpg" height="266" width="400" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">In una padella mettere in filo d'olio, uno spicchio d'aglio, 3-4 foglie di verza tagliate a julienne e il pesce ancora congelato. Accendere il fuoco e far rosolare leggermente. Il pesce rilascerà un pochino d'acqua, se non fosse sufficiente aggiungerne un pochino, coprire con un coperchio e lasciar andare a fuoco basso per una decina di minuti o comunque finchè il pesce sarà morbido e cotto.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Nel frattempo preparare la polenta come indicato nella confezione. Scolare le foglie di verza. Prendere un pezzo abbondante di carta da forno, bagnarlo sotto il rubinetto e strizzarlo bene con le mani. Mettere su un piano di lavoro la carta, le foglie di verza leggermente sovrapposte e versarci sopra la polenta ancora calda.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Versare il pesce, la verza e il sughino che si è formato al centro della polenta. Arrotolare la polenta aiutandosi con la carta da forno nel senso della lunghezza. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Aspettare qualche minuto che la polenta si raffreddi e si solidifichi. Eliminare la carta da forno, tagliare il rotolo a fette e servire.</span></div>
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<span style="font-family: inherit;">Molto delicato e per niente asciutto, un piatto unico ricco e delizioso per tutta la famiglia! Ah ci si può sbizzarrire con i ripieni, si può cambiare pesce, magari del baccalà, oppure avvolgere con pancetta o speck e per ripieno un ottimo ragù....tante varianti da gustare tutte!!! Non vedo l'ora!!!</span></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com1tag:blogger.com,1999:blog-6787349510973508693.post-73825509298895381482014-02-14T17:37:00.001+01:002014-02-14T17:37:48.735+01:00San Valentino: cuoricini piccanti ripieni con funghi e gamberetti!<div style="text-align: justify;">
<span style="color: #0b5394; font-family: inherit; font-size: large;">Tralasciando come al solito tutto il discorso dei pro e contro di questa festività (ne avevo già parlato <a href="http://mirella-cucinaealtrepassioni.blogspot.it/2012/02/un-san-valentino-tutto-cupcakes.html">qui</a>), volenti o nolenti oggi è San Valentino. Senza spendere soldini inutili e andare a favore di chi si scaglia contro una festa troppo, o forse solo, commerciale, cosa c'è di male a organizzare una cenetta simpatica, così solo uscire dalla solita routine??? E io che sono un inguaribile romanticona non posso certo rinunciare ai cuoricini! Quest'anno in veste in ravioli, molto hot, perchè il piccante si sa è rosso, è passione! Ripieni un fantastico duetto di funghi e gamberetti...che avvolgono il raviolo anche fuori in un tenero abbraccio....Un'idea facile facile, praticamente fattibile all'ultimo momento, per concedersi una coccola con il nostro amore, che sia la famiglia, l'amica del cuore, il pelosone....</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Cuoricini piccanti ripieni con funghi e gamberetti</b></span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Ingredienti per 2 persone</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">(circa 15 ravioli)</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">50g farina 00</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">50g farina di riso*</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2 cucchiai di paprica forte**</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Acqua q.b.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sale qb.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">100g gamberetti surgelati</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">150-200g funghi misti con porcini surgelati</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 spicchio di aglio</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Olio evo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Qualche fogliolina di prezzemolo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif; font-size: x-small;">*facoltativo</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif; font-size: x-small;">**Ho usato la paprica perchè usando il peperoncino per ottenere il colore che desideravo ne avrei dovuto mettere troppo e sarebbero diventati troppo piccanti!</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Preparazione</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Preparare la pasta: u</span><span style="color: #444444; font-family: Verdana, sans-serif;">nire in una ciotola le farine, la paprica e un pizzico di sale. Aggiungere a filo poca acqua tiepida e mescolare con una forchetta. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Impastare con le mani aggiungendo acqua fino a formare un impasto liscio e morbido. Coprire con carta trasparente e mettere in frigo a riposare almeno mezz'ora.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Nel frattempo mettere in una padellina un filo di olio evo e uno spicchio di aglio, aggiungere i funghi ancora surgelati e far andare qualche minuto a fuoco basso. Aggiungere un goccino d'acqua se necessario. Dopo una decina di minuti unire i gamberetti e far assorbire l'acqua. Salare leggermente. Spegnere il fuoco e lasciar raffreddare.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Prendere la pasta, stenderla non troppo finemente con un matterello e formare dei cuoricini con una formina per biscotti.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"> Al centro di ogni cuoricino mettere un gamberetto e un pezzo di fungo.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Sovrapporre un altro cuoricino di pasta, premere con le dita per far uscire l'aria. Con una formina più piccola segnare il centro dalla parte più bombata, quella opposta alla parte per tagliare.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Schiacciare bene i bordi con le dita per evitare che si aprano in cottura.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Cuocere in acqua bollente per 5 minuti. Scolare con una spumarola direttamente nella pentola dei funghi e gamberetti avanzati, in modo che assorbano il sughetto. Servire spolverati da poco prezzemolo e a piacere con parmigiano grattugiato.</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Il sapore è intenso, leggermente piccantini i ravioli e delicato il ripieno e il sughino...mmmhhh il vostro amore ne andrà matto! </span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Buona giornata piena di amore a tutti!</span></div>
Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-32256601024755113622014-01-29T17:05:00.001+01:002014-02-17T13:04:35.020+01:00I salumi fatti in casa: la mia Musteba o lonza!!!<div style="text-align: justify;">
<span style="color: #0b5394;"><span style="font-family: inherit; font-size: large;">La Lonza Sarda o nome in sardo Musteba o Mustela, è il salume più ricercato e prelibato, ottenuto dalla selezione della parte più nobili del suino, il suo sapore delicato, lo rende un prodotto unico ed eccellente. E' un prodotto magro, tenero, prelibato e gustoso, dai profumi delicati e dal gusto sapido, preparato utilizzando solo prodotti naturali, sale, vino e spezie varie, l</span><span style="font-family: inherit; font-size: large;">e origini si perdono in tempi assai lontani, quando la sua produzione era esclusivamente domestica. </span><span style="font-family: inherit; font-size: large;">Per un lungo tempo è stato, insieme agli altri salumi e insaccati nonchè i formaggi, prezioso alimento di contadini e pastori che lo consumavano a tocchi sul pane carasau tipico. In Sardegna esistono pochi prosciuttifici industriali razionali, pertanto la produzione è prevalentemente a carattere familiare e le ricette si tramandano di generazione in generazione. Il prodotto finale di alto pregio gastronomico, appetitoso, molto profumato è grande fonte di soddisfazione per il produttore! Così dopo la pancetta e il guanciale (<a href="http://mirella-cucinaealtrepassioni.blogspot.it/2011/11/abbiamo-fatto-il-guanciale-e-la.html">qui</a>), e dopo un accurato studio sulla lavorazione, sulla ricetta da utilizzare, mi sono lanciata in questa nuova avventura. Il segreto del sapore tipico è sicuramente la Saporita, un mix di spezie dalla composizione pressochè segreta, come per il curry, e caratterizzata soprattutto dal sapore intenso che esalta i sapori degli alimenti. In Sardegna è utilizzata nel dolci, ma soprattutto appunto nella conservazione della carne. Anni addietro era molto diffusa, era impossibile non trovarla nelle drogherie, oggi invece e praticamente introvabile! Non so da voi, ma qui io la trovo, proprio perchè si usa parecchio nelle produzioni casalinghe di carne conservata! </span></span></div>
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<span style="color: #0b5394; font-size: large;">Il processo di produzione è il tradizionale: salatura, lavaggio e tanta pazienza per la stagionatura! Dai 20 giorni al mese/mese e mezzo. Ne vale davvero la pena! Non troverete mai in commercio un sapore così...e soprattutto non troverete in commercio un prodotto </span><span style="color: #0b5394; font-family: inherit; font-size: large;">senza additivi e conservanti chimici! Provare per credere! Ed è davvero facile!!!</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"><b>Musteba o Lonza </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QGX4sJVVdLjm8MmDpv0QNuXjPzKm36Ou3_4xew3fzBix5zrjUL_EwGysNn9pvamwISuJ1D7yRS62D27oyh4rGeywqlR4oYaJFFAu8vogHZfWonJ1MV8fStvH3IPGCoAK_nkFwKKh_ZQd/s1600/DSC_4535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QGX4sJVVdLjm8MmDpv0QNuXjPzKm36Ou3_4xew3fzBix5zrjUL_EwGysNn9pvamwISuJ1D7yRS62D27oyh4rGeywqlR4oYaJFFAu8vogHZfWonJ1MV8fStvH3IPGCoAK_nkFwKKh_ZQd/s1600/DSC_4535.jpg" height="400" width="266" /></a></div>
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<span style="color: #134f5c; font-family: Verdana, sans-serif;">Ingredienti:</span></div>
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<span style="font-family: Verdana, sans-serif;">1kg di lonza di maiale freschissima e priva di grasso in un unico pezzo</span></div>
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<span style="font-family: Verdana, sans-serif;">250g di sale*</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaio di zucchero</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaino da caffè di cipolla liofilizzata</span></div>
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<span style="font-family: Verdana, sans-serif;">1 </span><span style="font-family: Verdana, sans-serif;">cucchiaino da caffè</span><span style="font-family: Verdana, sans-serif;"> di aglio liofilizzato</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaio di Saporita**</span></div>
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<span style="font-family: Verdana, sans-serif;">1 </span><span style="font-family: Verdana, sans-serif;">cucchiaio</span><span style="font-family: Verdana, sans-serif;"> di pepe</span></div>
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<span style="font-family: Verdana, sans-serif;">1 bicchieri di vino rosso pregiato</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaio di pepe e/o Saporita per la stagionatura</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*Di solito uso 1/4 di sale rispetto al peso della carne. Nessuna vieta di aggiungerne, ma secondo me è sufficiente così!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">**la Saporita contiene Semi di coriandolo, Cannella Ceylon, Noce moscata, Semi carvi, Chiodi di garofano, Anice stellato in proporzione sconosciuta. Il sapore predominante di quella che compro io è di cannella.</span></div>
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<span style="font-family: Verdana, sans-serif;">Procurarsi dal macellaio di fiducia un bel pezzo di lonza di maiale freschissima ed eliminare il più possibile le parti grasse e filacciose, aiutandosi con un coltello ben affilato.</span></div>
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<span style="font-family: Verdana, sans-serif;">Preparare il mix di sale e spezie e metterne una bella manciata sul fondo di un contenitore.</span></div>
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<span style="font-family: Verdana, sans-serif;">Adagiarci sopra la carne e massaggiare accuratamente per 5 minuti in modo che la miscela penetri in tutti gli angolini e aperture varie.</span></div>
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<span style="font-family: Verdana, sans-serif;">Aggiungere il resto della miscela e coprire benissimo la carne, in modo che nessuna parte ne rimanga scoperta.</span></div>
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<span style="font-family: Verdana, sans-serif;">Chiudere il contenitore con della pellicola per alimenti, metterla all'interno di una busta e chiudere con un nodo stretto. Mettere in frigo per 48 ore.</span></div>
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<span style="font-family: Verdana, sans-serif;">Passate le 48 ore, aprire il contenitore. Si sarà formato un liquido giallastro che altro non è che i liquidi interni della carne fuoriusciti grazie al sale e che viene sostituita da questo e dalle spezie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLEWr9Q5ZpYOVLQAfxZ2PXx-Ka8zKbwKZO6D9MFG2Qksn2KtpOjs3r3zMCDMklVTcJU18MREss-oLpHADEMvr4rF9uzXmLc79EfbttJeuJUsE0jkGTTDBE523rO9HA5406ZkmLnFBA5d1/s1600/DSC_3278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLEWr9Q5ZpYOVLQAfxZ2PXx-Ka8zKbwKZO6D9MFG2Qksn2KtpOjs3r3zMCDMklVTcJU18MREss-oLpHADEMvr4rF9uzXmLc79EfbttJeuJUsE0jkGTTDBE523rO9HA5406ZkmLnFBA5d1/s1600/DSC_3278.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"> Lavare accuratamente la carne sotto il rubinetto e asciugare con carta scottex. La carne si presenterà secca e scura.</span></div>
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<span style="font-family: Verdana, sans-serif;">Mettere in un contenitore il bicchiere di vino e massaggiare accuratamente la carne per 5 minuti.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sgocciolare la carne e asciugarla non accuratamente. Far aderire sulla superficie il pepe e la saporita mischiati, oppure solo pepe (come in questo caso) oppure solo saporita.</span></div>
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<span style="font-family: Verdana, sans-serif;">Legare la carne con un filo da cucina e appendere a riposare la carne per 6/8 ore in un locale ad una temperatura tra i 20 e 23°C, la cucina di casa può essere l’ambiente ideale. Successivamente trasferirlo in cantina. Far stagionare per una ventina di giorni. </span></div>
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<span style="font-family: Verdana, sans-serif;">Eccola dopo esattamente 24 giorni!</span></div>
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<span style="font-family: Verdana, sans-serif;">Tagliarla a fettine sottili e gustarla in tutta la sua bontà!!!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Io l'ho preparata a fine Novembre e l'abbiamo tagliata per Natale, buonissima!!! Una grande soddisfazione e ora ne ho una altra in stagionatura perchè è finita davvero in un soffio!!! Vi terrò aggiornati!!!</span></div>
Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-61076776534128261032014-01-10T11:26:00.000+01:002014-01-29T11:39:14.662+01:00Pranzo di Natale e Santo Stefano 2013!<div style="text-align: justify;">
<span style="color: #351c75; font-family: inherit; font-size: large;">Calore, famiglia ma soprattutto amore...e aggiungerei anche buon cibo! Ecco gli ingredienti per fare di un giorno il giorno perfetto, il giorno di Natale, la festa più bella dell'anno! E se si vuole perchè non prolungarlo anche a Santo Stefano??? E' sempre festa ed è sacrosanto volerla condividere con i cari attorno a una tavola!</span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">Il giorno di Natale eravamo proprio noi intimi, quindi ci siamo concessi una tavola elaborata ed elegante, con un Christmas style alternativo e chic, in rosa! Perchè Natale non è solo rosso e verde...</span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">A Santo Stefano, un allestimento più semplice, ci sono 4 bambini piccoli in famiglia e sono dei terremoti!!!</span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">E poi buon cibo, buon vino, sorrisi e allegria tra racconti e storie di vita nuove e vecchie, qualche gioco e i più piccoli che scorrazzano avanti e indietro, ah c'è anche una commensale nuova, la famiglia si allarga! Cosa desiderare di più??? </span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Menù Natale 2013</b></span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b> Antipasti:</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif;">Carciofi con bottarga</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Insalata di surimi con finocchi e pomodori, </b></span></div>
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<span style="font-family: Verdana, sans-serif;">condita con olio evo sale e basilico</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Primo:</b></span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Spaghetti con le vongole</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Secondo: </b></span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Astice alla catalana</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Zuppetta di arselle</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b> Menù Santo Stefano 2013</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #990000; font-family: Verdana, sans-serif;">Il mio classico aperitivo rosso</span><br />
<span style="font-family: Verdana, sans-serif;">(bitter, vermout bianco secco e ghiaccio)</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Antipasti</b></span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;">Insalata di surimi con finocchi e pomodori, </span></div>
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<span style="font-family: Verdana, sans-serif;">condita con olio evo sale e basilico</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">La mia lonza</span></div>
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<span style="font-family: Verdana, sans-serif;">(in Sardegna quanto conservata in questo modo, cioè essiccata come il prosciutto crudo la chiamiamo Musteba o Mustela)</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Mix di salumi e formaggi</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;">Antipastini vari</span><br />
<span style="font-family: Verdana, sans-serif;">(funghetti sott'olio, cipolle borettane sott'aceto, olive e filetti di sgombro con aceto balsamico)</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Primo</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif;">Linguine con sugo di scampi</span><br />
<span style="font-family: Verdana, sans-serif;">(purtroppo senza foto...)</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Secondi</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif;">Agnello in umido con carciofi alla sarda</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;">Codra arrosto</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;">Gamberoni alla vernaccia</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;">"Tratabia"</span><br />
<span style="font-family: Verdana, sans-serif;">Animelle di agnello in umido con carciofi e cardi</span><br />
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<span style="color: #0b5394; font-family: inherit; font-size: large;">E dulcin in fundo, naturalmente lui! Il re del natale, il panettone! Il primo ce faccio in casa e devo dire che dopo tutto il lavoro fatto è stata davvero una soddisfazione! Questo è con le gocce di cioccolato, c'è ancora da migliorare, ma come prima volta non è andata per niente male!!!</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;">Panettone</span><br />
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Naturalmente poi caffè, ammazzacaffè, noci, nocciole e arachidi, cioccolatini, torroncini....insomma come al solito la semplicità regna sulla nostra tavola, ma non ci facciamo mancare nulla direi!</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Al prossimo Natale!!! :-*</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Ps: vi lascio ancora qualche dettaglio!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBekQg9Gw3tUjIDRjxx71h4fR_yvKHR2XQIfAGui-yuTXNoHo5JxlnLlhdbSEi9Tf_UdfkdWqviZaCbpr2I1mSbpLTk2-5MH_MQvnivdg2dz3nGe_BvOIFVBUAUSQPZp1Os-CcZYpMKLlq/s1600/DSC_3856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBekQg9Gw3tUjIDRjxx71h4fR_yvKHR2XQIfAGui-yuTXNoHo5JxlnLlhdbSEi9Tf_UdfkdWqviZaCbpr2I1mSbpLTk2-5MH_MQvnivdg2dz3nGe_BvOIFVBUAUSQPZp1Os-CcZYpMKLlq/s1600/DSC_3856.jpg" height="320" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQul6TrocrCsMzc_DsEKUtheN6qcfybe_brbxECJ6eWpfc28jj6xi-p9EX8jKnLLFsUFTC9gjHHPjIsy6Is16u0e0x5QUKCB-GSx0DKTt47pnqVW6f58zzpO6HYiMDHbJDRBwofN6pP041/s1600/DSC_3857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQul6TrocrCsMzc_DsEKUtheN6qcfybe_brbxECJ6eWpfc28jj6xi-p9EX8jKnLLFsUFTC9gjHHPjIsy6Is16u0e0x5QUKCB-GSx0DKTt47pnqVW6f58zzpO6HYiMDHbJDRBwofN6pP041/s1600/DSC_3857.jpg" height="320" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPkKAuD8pn4GrALKvsH_W_0qBi3mI93orCiRdMQ70N7ldLpUg8Ql1ZpRb5tuqJgUCo7GZEfi9UAqfXPCr9eCtAz6N6ENPGyPYiOhqpSzMLh5fa5oPWSKSzA2wPXTDJPbGwqRfSciCUB-A/s1600/DSC_3858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPkKAuD8pn4GrALKvsH_W_0qBi3mI93orCiRdMQ70N7ldLpUg8Ql1ZpRb5tuqJgUCo7GZEfi9UAqfXPCr9eCtAz6N6ENPGyPYiOhqpSzMLh5fa5oPWSKSzA2wPXTDJPbGwqRfSciCUB-A/s1600/DSC_3858.jpg" height="320" width="212" /></a></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-31888478476319824092014-01-09T10:54:00.000+01:002014-01-09T10:54:35.646+01:00Paccheri con ricotta affumicata e porcini avvolti nella pancetta<div class="separator" style="clear: both;">
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<span style="color: #351c75; font-family: inherit; font-size: large;">Per la Vigilia di Natale ci vuole un piatto degno della ricorrenza, ma che sia semplice, delicato e d'impatto allo stesso tempo. Da tempo avevo in mente di fare questo primo, quale occasione migliore! Ho pure trovato dal mio salumiere di fiducia una particolarissima ricotta, vaccina e affumicata (non cotta!), prende proprio il sapore dell'affumicatura, ma rimane morbida come una ricotta normale, molto saporita e delicata, una chicca! I paccheri sono farciti e disposti in verticale e già impiattati a realizzare delle golose monoporzioni....il tutto tenuto su fettine di pancetta! </span></div>
<span style="color: #351c75; font-family: inherit; font-size: large;"><div style="text-align: justify;">
<span style="font-family: inherit;">Per il suo sapore e il suo aspetto scenografico, può diventare la degna protagonista di un'occasione così solenne!</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Paccheri con ricotta affumicata e porcini avvolti nella pancetta</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1s4raltsHw9U7WNZ_xLEX3t04Pz6_VOy7xUrlLgOzE0o8EcH30T5c1MQLaixaXhN04hY8V4CkfyM3Q9N_lIQUTKU0jlR0SxubCKD9Bo8vg8IYBNezeVjfFIrK8jXX37-7qUKU3NePcyJ/s1600/DSC_3481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1s4raltsHw9U7WNZ_xLEX3t04Pz6_VOy7xUrlLgOzE0o8EcH30T5c1MQLaixaXhN04hY8V4CkfyM3Q9N_lIQUTKU0jlR0SxubCKD9Bo8vg8IYBNezeVjfFIrK8jXX37-7qUKU3NePcyJ/s1600/DSC_3481.jpg" height="400" width="266" /></a></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Ingredienti per 3 persone:</span></div>
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<span style="font-family: Verdana, sans-serif;">200g paccheri</span></div>
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<span style="font-family: Verdana, sans-serif;">300g ricotta affumicata*</span></div>
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<span style="font-family: Verdana, sans-serif;">300g funghi porcini**</span></div>
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<span style="font-family: Verdana, sans-serif;">8-10 fettine di pancetta affumicata</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaio di pancetta a cubetti</span></div>
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<span style="font-family: Verdana, sans-serif;">1 spicchio d'aglio</span></div>
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<span style="font-family: Verdana, sans-serif;">1 bicchiere di latte</span></div>
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<span style="font-family: Verdana, sans-serif;">Parmigiano grattugiato q.b.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sale e pepe q.b.</span></div>
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<span style="font-family: Verdana, sans-serif;">Olio evo</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*si può usare tranquillamente quella normale</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">**i miei erano surgelati</span></div>
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<span style="font-family: Verdana, sans-serif;">Bollire i paccheri in abbondante acqua salata finchè siano morbidi, praticamente cotti ma non completamente. Scolarli e passarli sotto l'acqua fredda.</span></div>
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<span style="font-family: Verdana, sans-serif;">Nel frattempo in una padella antiaderente mettere un filo d'olio e uno spicchio d'aglio, farlo imbiondire leggermente e aggiungere i porcini tagliati a cubetti non troppo grandi. Abbassare il fuoco e far cuocere dolcemente. Quasi a fine cotture aggiungere qualche cubetto di pancetta (facoltativo). Aggiustare di sale se necessario.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOOGpigl7HD6xTE4YvxLlMDp1YSyeU6T50_d6QCpiD1ZNTZ5o30E2oZuWo2Z9MmUNULz6quiYerl8I-Fin98MUNMYdCFStmoM9TZJR0bebyFf1eFJcIL52FL19u3FBJyNCnOyChZHBp7o/s1600/DSC_3473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOOGpigl7HD6xTE4YvxLlMDp1YSyeU6T50_d6QCpiD1ZNTZ5o30E2oZuWo2Z9MmUNULz6quiYerl8I-Fin98MUNMYdCFStmoM9TZJR0bebyFf1eFJcIL52FL19u3FBJyNCnOyChZHBp7o/s1600/DSC_3473.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Tagliare a pezzi grandi la ricotta e tenerne da parte due. Il resto metterlo in una ciotola e schiacciare la ricotta con una forchetta.</span></div>
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<span style="font-family: Verdana, sans-serif;"> Aggiungere alla ricotta i funghi cotti e sfreddati. Amalgamare e aggiungere un pizzico di pepe nero e sale se necessario.</span></div>
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<span style="font-family: Verdana, sans-serif;">Riempire i paccheri con il ripieno di ricotta e funghi e disporne 4-5 per piatto in modo che rimangano "in piedi".</span></div>
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<span style="font-family: Verdana, sans-serif;">In un pentolino versare un bicchiere di latte e aggiungere la ricotta rimasta, far cuocere a fuoco basso qualche minuto finchè si è formata una cremina.</span></div>
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<span style="font-family: Verdana, sans-serif;">Adagiare la crema di ricotta sui paccheri e sul fondo del piatto, aggiungendo eventualmente dei cubetti di funghi. Avvolgere i paccheri con 2-3 fette di panchetta in modo da arrotolarli completamente.</span></div>
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<span style="font-family: Verdana, sans-serif;">Aggiungere un abbondante spolverata di parmigiano e passare sotto il grill del forno, basteranno pochi minuti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3khgnXm2iShGjX-EANG5YhxvI1a2a9Vck5_1H5j0d6uW-JBOrZCdMvBKXJH7AoPHxk3P4tO8dk89y3TYP2Xo_X9rcjQiMYTuOBalQJOESQ0cVpTC3-oEDz8C0SlqlSxmC84P-gaWhp4o/s1600/DSC_3480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3khgnXm2iShGjX-EANG5YhxvI1a2a9Vck5_1H5j0d6uW-JBOrZCdMvBKXJH7AoPHxk3P4tO8dk89y3TYP2Xo_X9rcjQiMYTuOBalQJOESQ0cVpTC3-oEDz8C0SlqlSxmC84P-gaWhp4o/s1600/DSC_3480.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Servire ben caldo.</span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">Mi sono resa conto solo dopo che mi ero lasciata per fare le foto il piatto venuto peggio... :-( pazienza!!! In compenso me lo sono spazzolato lo stesso, buono buono buono!!! Da fare 100, forse 1000 volte!!! :-P Alla prossima!!!</span></div>
Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-61047088281917348402014-01-08T13:19:00.002+01:002014-01-09T12:00:03.347+01:00Vigilia di Natale 2013!!!<div style="text-align: justify;">
<span style="color: #351c75;"><span style="font-family: inherit; font-size: large;">La grande valenza simbolica che assume la Vigilia di Natale, la notte più magica dell'anno, quando si aspetta la nascita miracolosa del bambino Gesù, fa si che tutti più o meno festeggino l'avvenimento.</span><span style="font-family: inherit; font-size: large;"> All'originaria valenza è stata aggiunta poi quella propria della festa moderna, percepita anche dai non credenti, caratterizzata da una ricca cena e dallo scambio di regali, destinati alle persone care, che allo scoccare della mezzanotte porta Babbo Natale. Ogni famiglia ha poi creato le proprie tradizioni, c'è chi preferisce festeggiare un grande pasto la Vigilia per poi tenersi più leggeri il giorno di Natale, o bissare il lauto pasto, c'è chi invece preferisce stare nell'intimità della propria famiglia e festeggiare con una buona cena per poi dedicare la giornata del Natale ai parenti e alle grandi tavolate (...e abbuffate!). Nella mia famiglia preferiamo riservarci i festeggiamenti in grande stile il giorno di Natale, nel tradizionale pranzo, la vigilia invece preferiamo viverla nella tranquillità della nostra famiglia, per staccare anche un attimo dalla frenesia dei giorni che precedono le feste e per assaporare a pieno la magia di questa lunga notte. Non rinunciamo comunque ad un ottima cena!!! Tra i piatti che tradizionalmente non possono mancare sulla mia tavola c'è "Sa Codra con prisucci", di cui si è parlato ampiamente alla fine di </span><a href="http://mirella-cucinaealtrepassioni.blogspot.it/2011/12/le-ricette-di-nataleterza-parte-i.html" style="font-family: inherit; font-size: x-large;">questo post</a><span style="font-family: inherit; font-size: large;">, una prelibatezza per palati sopraffini!!! In fondo al cuore ognuno di noi ha sicuramente la sua predilezione speciale!!! </span></span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Vigilia di Natale 2013</b></span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Antipasti</span></div>
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<span style="font-family: Verdana, sans-serif;">La mia insalata russa natalizia!</span></div>
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<span style="font-family: Verdana, sans-serif;">La mia lonza</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Primo</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://mirella-cucinaealtrepassioni.blogspot.it/2014/01/paccheri-con-ricotta-affumicata-e.html">Paccheri ripieni di ricotta affumicata e porcini avvolti nella pancetta</a></span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Secondo </span></div>
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<span style="font-family: Verdana, sans-serif;">Codra con prisucci (Treccia sarda in umido con piselli)</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;"> Contorno</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://mirella-cucinaealtrepassioni.blogspot.it/2013/12/patate-sbrisolone-filanti.html">Le mie patate sbrisolone</a></span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">Semplice semplice, ma senza rinunciare al sapore e alla prelibatezza!!! Appena pubblico le ricette specifiche aggiorno il post con i link!!! A prestissimo!!! ;-)</span></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-80372648434385913092014-01-05T19:42:00.000+01:002014-01-07T17:11:29.654+01:00Buon anno nuovo con il meglio delle ricette del 2013!!!<div class="separator" style="clear: both; text-align: center;">
<a href="http://giannivillegas.files.wordpress.com/2013/12/buon-anno-2014-28455368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://giannivillegas.files.wordpress.com/2013/12/buon-anno-2014-28455368.jpg" height="315" width="400" /></a></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">E' arrivato il nuovo anno, ma non è tempo di bilanci, ormai il 2013 è volato via ed è giusto pensare al futuro. Una cosa è certa: le piccole grandi soddisfazioni che il blog è riuscito a regalarmi non cancellano i brutti momenti della vita, ma riescono comunque a darmi la voglia di andare avanti in questo progetto, mettendo insieme quello che faccio ogni giorno, la mia passione per la cucina, e facendone così un piccolo scrigno, tutto mio!!! Sono felice di essere riuscita nel mio piccolo a portare avanti questo progetto, che continuerò se possibile ancora con più entusiasmo.</span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">Sorprese graditissime sono stati i<a href="http://mirella-cucinaealtrepassioni.blogspot.it/p/riconoscimenti.html"> riconoscimenti</a> ottenuti nei Colors and Food a cui ho partecipato, premiata addirittura 3 volte nel corso dell'anno, piccole soddisfazioni per il lavoro e la passione che metto in quello che faccio, e a sorpresa anche una simpatica e quanto meno inaspettata intervista radiofonica in diretta, esperienza che mai avrei pensato di vivere! In generale gli apprezzamenti per le mie ricette qui e sulla pagina sono la giusta ricompensa che gratifica la passione e il lavoro che c'è dietro ogni ricetta, la fase di progettazione, la preparazione, le foto, la post-produzione e in generale tutto la manutenzione del blog, un grazie di cuore davvero a tutti voi!!!</span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">I buoni propositi per il nuovo anno??? Sempre troppi e quasi mai realizzati....preferisco vivere giorno per giorno e portare avanti quello che sento realmente che sia importante!</span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">I sogni nel cassetto sono ancora tanti, uno in particolare, il mio sogno più grande custodito nel mio cuore, ma piano piano ci arriverò...la mia pazienza è proverbiale! Per tutto il resto auguro a tutti le più belle emozioni, le più grandi gioie e soprattutto serenità e salute per noi e i nostri cari!!! Buon 2014!!!</span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">Qui di seguito le mie ricette preferite, quelle che mi hanno emozionato di più del 2013 e le preferite di voi che mi visitate ogni giorno!</span><br />
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<span style="background-color: white; color: #333333; line-height: 18px; text-align: left;"><span style="font-family: Verdana, sans-serif;">Cubismo di merluzzo e polenta con maionese al curry e chips di patata</span></span></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18px; text-align: left;">Farro ai peperoni con crema di carote</span></div>
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<span style="font-family: Verdana, sans-serif;">Farfalle con carciofi e bottarga</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://mirella-cucinaealtrepassioni.blogspot.it/2013/04/il-re-e-la-regina-della-mia-terrae.html">http://mirella-cucinaealtrepassioni.blogspot.it/2013/04/il-re-e-la-regina-della-mia-terrae.html</a></span></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18px; text-align: left;">Polpettine finger food di tacchino e ricotta</span></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18px; text-align: left;">Raviolo di patate e pecorino con tuorlo fondente e salsina di pomodoro fresco</span></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18px;">Tortini al ginseng con sorpresa di zucca piccante</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">Duetto di riso venere e thai ripieni di polpa di melanzana e di zucca con pomodorino agro e radicchio ripassato</span></span></div>
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<span style="color: #351c75; font-family: inherit; font-size: large;">Stay tuned perchè sono in arrivo i post con le ricette di Natale a casa mia!!!!</span></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-40189546247818265192013-12-25T21:35:00.000+01:002014-01-07T17:11:47.975+01:00Buon Natale!<span style="color: #cc0000; font-family: inherit; font-size: large;">Un augurio di gioia e serenità nelle vite di tutti noi e delle persone che amiamo, che questo Natale possa rappresentare davvero una rinascita! Un abbraccio calorosissimo alla Sardegna!!!</span><br />
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<span style="color: #cc0000; font-family: inherit; font-size: large;"><br /></span>Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-60963702017143619092013-12-23T11:33:00.000+01:002013-12-23T11:33:12.086+01:00Natale a casa mia: decorazioni 2013!<div style="text-align: justify;">
<span style="color: #0b5394; font-size: large;">Se raccontassi l'amore sfrenato per le decorazioni natalizie sarei sicuramente ripetitiva, così vi lascio solo una carrellata di foto degli alberi (...eh si quelli sono sempre 2!) e delle altre decorazioni in casa mia, quest'anno qualche novità, ma in linea di massima lo stile è sempre quello: la zona chiara è di mamma, la zona rossa la gestisco io....è così da qualche anno ormai, c'abbiamo preso gusto! Allora buone decorazioni a tutti!</span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b>Natale 2013</b></span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">...eh fra qualche giorno le immagini della tavola di Natale...quest'anno molto alternativa!!! ;-)</span></div>
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Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com0tag:blogger.com,1999:blog-6787349510973508693.post-59983147026724235952013-12-19T16:49:00.002+01:002014-01-08T11:01:16.377+01:00Idea per un antipasto natalizio: insalata di patate e surimi al profumo di zenzero!<div style="text-align: justify;">
<span style="color: #0b5394; font-size: large;">Un altra ideuzza semplice e veloce per il pranzo di Natale, si può preparare il giorno prima e tenere in frigo coperto da pellicola fino al momento di servirlo: oltre che per comodità, questo piccolo espediente permetterà all'insalatina di assorbire fino profondità tutto l'aroma e il sapore dello zenzero, che in questa preparazione regala una freschezza senza eguali. Si può servire </span><span style="color: #0b5394; font-size: large;">come finger-food </span><span style="color: #0b5394; font-size: large;">in piccole ciotoline monoporzione per un aperitivo in piedi oppure in un'insalatiera da cui tutti prenderanno la porzione desiderata a tavola. E' una rivisitazione del classico polpo con patate, che amo molto e che non può mancare nel menù delle feste!</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b> Insalata di patate e surimi al profumo di zenzero</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqs11NSa5xeC-TF8HITHxw_rDoYppXb-CRdcF9nb7NmSfCYB9Rr2sAk1rjGq7tccaFY10dEli8PYOBchMfjkpGHGFrb-cPtKrIGVBkiwmWdh9qMBQ6O1F9UPzYGH8QBALp-U45pSmaCmGp/s1600/DSC_3410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqs11NSa5xeC-TF8HITHxw_rDoYppXb-CRdcF9nb7NmSfCYB9Rr2sAk1rjGq7tccaFY10dEli8PYOBchMfjkpGHGFrb-cPtKrIGVBkiwmWdh9qMBQ6O1F9UPzYGH8QBALp-U45pSmaCmGp/s640/DSC_3410.jpg" height="640" width="426" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">Ingredienti per 4 persone:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 confezione di surimi surgelato</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">3-4 patate</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Olio</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1/2 limone</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaio di zenzero fresco grattugiato</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Sale q.b.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Prezzemolo q.b.</span></div>
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<span style="background-color: white; line-height: 18px;"><span style="color: #351c75; font-family: Verdana, sans-serif;">Preparazione</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Lavare e sbucciare le patate, tagliarle in pezzi più o meno uguali e metterle in un contenitore (pirex o plastica) per microonde. Chiudere con il coperchio e cuocere a massima potenza per 10-12 minuti. </span></div>
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<span style="font-family: Verdana, sans-serif;">Tagliare il surimi a tocchetti di circa 1 cm. Tagliare anche le patate a una grandezza più simile possibile.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">In una tazza o ciotola mettere due dita di olio evo, il succo spremuto di mezzo limone, sale e un cucchiaio di zenzero grattugiato.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"> Emulsionare energicamente con una frusta fino a ottenere una salsina liscia:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Irrorare l'insalatina con la salsa e se necessario aggiustare di sale. Aggiungere del prezzemolo tritato finemente.</span></div>
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<span style="color: #0b5394; font-family: inherit; font-size: large;">Bon appetit!!!</span></div>
Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com3tag:blogger.com,1999:blog-6787349510973508693.post-13111988597502781322013-12-12T13:15:00.001+01:002013-12-19T11:54:15.576+01:00Il mio sorbetto al mandarino: un figurone assicurato!<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: #45818e;">E' fresco e dissetante, è un digestivo ma anche un dessert, ma è anche un intermezzo tra le portate di carne e pesce o per creare un delicato intervallo nel bel mezzo di un lauto banchetto. Ed è così che io lo utilizzo più spesso, soprattutto a Natale. Se poi si hanno dei bellissimi agrumi freschi freschi di albero, diventa semplice e super naturale, senza dover ricorrere a quelli del supermercato, ricchi di conservanti, e facendo comunque una figura da gran ristorante!!! Ah naturalmente tutto questo senza gelatiera!!! A me piace così, facile, veloce, salutare e...bello!</span></span></div>
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<b><span style="color: orange;">Sorbetto al mandarino</span></b></div>
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<span style="color: orange;">Ingredienti:</span></div>
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400 ml di succo di mandarini (circa 16, dipende dalla grandezza!)</div>
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200g di sciroppo fatto con 250g di acqua e 250g di zucchero</div>
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1 bicchierino scarso di mandarinetto o limoncino</div>
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<span style="color: orange;">Preparazione:</span></div>
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Spremere i mandarini.</div>
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Fare lo sciroppo: mettere lo zucchero in un pentolino con l'acqua a fuoco lento finchè non si formano le bolle. Da quì far cuocere 10 minuti e farlo raffreddare. Prelevarne 200g.</div>
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Mettere in un contenitore aperto il succo del mandarino con lo sciroppo e il mandarinetto e riporlo in freezer per 3-4 ore finchè si è rappreso un pò. Tirare fuori il contenitore e mescolare con un cucchiaio. Rimettere in freezer fino al momento di servirlo. Al momento di servirlo, frullare il composto in mixer o con un frullatore a immersione. Versare in ciotoline o bicchieri.</div>
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Il sorbetto viene abbastanza sodo, mangiabile col cucchiaino, io in questo caso volevo poterlo bere, quindi quando l'ho frullato ho aggiunto un pochino d'acqua! Molto scenografico se presentato in coppette ricavate dai mandarini!!!</div>
</span>Mirellahttp://www.blogger.com/profile/08672360199679406335noreply@blogger.com2