tag:blogger.com,1999:blog-20326471584222606892024-03-05T10:48:58.653-08:00LaDolceIlaria: UN BLOG DEDICATO ALLA MIA PASSONE...I DOLCI e non solo.....UN BLOG DEDICATO ALLA MIA PASSONE...I DOLCI e non solo.....ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.comBlogger340125tag:blogger.com,1999:blog-2032647158422260689.post-76536466455842164662016-04-12T08:39:00.001-07:002016-04-12T08:39:22.700-07:00FIOCCO DI NEVE<div style="text-align: center;">
<b><span style="color: magenta; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">FIOCCO DI NEVE</span></b></div>
<span style="color: magenta; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: magenta; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Questo dolce a napoli sta spopolando....io ho provato i veri fiocchi neve...soffici...leggeri...Ho cercato per mesi la ricetta sul web(sapevo che prima o poi qualcuno l avrebbe messa)ed alla fine ho trovato la ricetta che secondo me si avvicina al 90%agli originali...A casa mia sono finiti subiti!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07RPba4DbDNWmx86zqg5bhCsGYs7SIG4tPkVsFTLNiDyOeKtkrzNV4JvkCGlwPVowPZc6ztSMLWbfDCpnkreiPiVj6W1srvmDtDZTRNmMPK-1E8n0jPd_4XKp5V9GkkgVAWXaUDIZlnQ/s1600/fiocco+neve.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07RPba4DbDNWmx86zqg5bhCsGYs7SIG4tPkVsFTLNiDyOeKtkrzNV4JvkCGlwPVowPZc6ztSMLWbfDCpnkreiPiVj6W1srvmDtDZTRNmMPK-1E8n0jPd_4XKp5V9GkkgVAWXaUDIZlnQ/s640/fiocco+neve.jpg" width="474" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1<i>25 g farina manitoba</i></span></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g farina 00</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">40 g burro</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">40 g zucchero</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">85 gr latte</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 g lievito di birra</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">40 g acqua</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pizzico di sale</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">vaniglia</span></i></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mettiamo tutti gli ingredienti nella planetari,tranne il burro...</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Impastiamo fino ad incordare poi uniamo il burro(che avete messo una mezz ora fuori dal frigo)..lavoriamo bene il tutto fino ad ottenere un impasto morbido ed elastico.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lievitare fino al raddoppio(circa 2h)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">speziamo l impasto in pallina da 20 g(a me ne sono venute 22)e pirliamo bene le palline in modo da avere una pallina bella liscia ed uniforme.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mettiamo a lievitare nelle formine dei muffin fino al raddoppio...</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Poi FORNO175°per 8'(fate prova stecchino)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I fiocchi di neve vanno riempiti appena usciti dal forno,solo così la mollica lascerà spazio alla crema.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Quindi mentre lievita il primo impasto prepariamo la farcia:</span><br />
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250g latte</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cucchiai zucchero</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cucchiai rasi di amido di mais</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g panna fresca</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g ricotta </span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 cucchiai zucchero a velo</span></i></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prepariamo prima la crema a latte:mescoliamo lo zucchero e l amido e uniamo il latte tiepido.Mettiamo sul fuoco fino a far addensare la crema.non si addenserà come una normale crema ,ma una volta fredda sarà soda.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una volta fredda la crema a latte uniamo la panna montata la ricotta e lo zucchero a velo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVRNcw9pNv1lQ7XrdzdwipYx4MNBH39eLp4Kt1GNBZ01vi5jDE4scFEWx7kLXppX2IpH-NOFm5wmpGmSs6o52OghzzbI14aDnwGb2z7Jt3RSncR4gri3KMU2VbjRf08t1QEMTO7Qo55k/s1600/fiocco2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVRNcw9pNv1lQ7XrdzdwipYx4MNBH39eLp4Kt1GNBZ01vi5jDE4scFEWx7kLXppX2IpH-NOFm5wmpGmSs6o52OghzzbI14aDnwGb2z7Jt3RSncR4gri3KMU2VbjRf08t1QEMTO7Qo55k/s640/fiocco2.jpg" width="640" /></a></div>
<br />ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com3tag:blogger.com,1999:blog-2032647158422260689.post-63176593735845368102016-03-13T10:57:00.003-07:002016-03-13T10:57:56.713-07:00CAMILLE CON CAROTE LESSE<div style="text-align: center;">
<b><span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: x-large;">CAMILLE CON CAROTE LESSE</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJavI3GiQ9nTie_DO1L3gPbADZLk4wJLIHSYZ5kPW58G_PRoUR53xyhxv2TaWh3cP2lhnHw1v1hK0UHoDYsuZWq1vN62U9bCSVWj5UEBM4jzZ-ZzIvAK-l1PSkCUO3mR3vY2kkZx9LrQ/s1600/camille2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJavI3GiQ9nTie_DO1L3gPbADZLk4wJLIHSYZ5kPW58G_PRoUR53xyhxv2TaWh3cP2lhnHw1v1hK0UHoDYsuZWq1vN62U9bCSVWj5UEBM4jzZ-ZzIvAK-l1PSkCUO3mR3vY2kkZx9LrQ/s640/camille2.jpg" width="542" /></span></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">350 g carote</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">3 uova</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">250 g zucchero</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">250 farina</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">80 g olio semi</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">1 bustina lievito</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">1 vaniglia</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tagliare e lessare le carote...Frullarle!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Montare bene le uova con lo zucchero.....unire olio,carote,farina e lievito....</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Mettere in uno stampo da 24 cm imburrato e infarinato oppure fare dei muffin come ho fatto io...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Forno 180°40'</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJmENhT1bQm_nSq_hys3WtFpGZyn_qMPkqQueJLqeWnJPzJNpCt5zHm8eF2st03U28Cvc1PvZMRGWVXjPkBhbECaxlCj_sA3QOi6fiXZpmt-Ojb7VBTAUU0CCgdEzxU1hKmM46NEYW0E/s1600/camille1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJmENhT1bQm_nSq_hys3WtFpGZyn_qMPkqQueJLqeWnJPzJNpCt5zHm8eF2st03U28Cvc1PvZMRGWVXjPkBhbECaxlCj_sA3QOi6fiXZpmt-Ojb7VBTAUU0CCgdEzxU1hKmM46NEYW0E/s400/camille1.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A questi ho aggiunto dei mirtilli secchi precedentemente infarinati</td></tr>
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ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com0tag:blogger.com,1999:blog-2032647158422260689.post-91012741301917974172016-02-18T08:39:00.000-08:002016-02-18T08:39:35.437-08:00PLUMCAKE CON SORPRESA<div style="text-align: center;">
<b><span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">PLUMCAKE CON SORPRESA</span></b></div>
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<span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><i>Questo è il dolcetto che ho preparato per SanValentino...non sono una che ama questo genere di feste,ma è sempre una buona occasione per preparare qualcosa di carino</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTZcROw6-VLU6Dat-n1TERwfTZwOFFkw5k89mIBnN-trQ2HDVduqkVYeXeG8r57QosEFZRYdMyBgMrjyYNLa2Ldj6b2t1LdeE1KeyZ5iaMKmyc6Np9QONeZv0Xm-dH6S6v-Mk6TNN4WY/s1600/plum2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTZcROw6-VLU6Dat-n1TERwfTZwOFFkw5k89mIBnN-trQ2HDVduqkVYeXeG8r57QosEFZRYdMyBgMrjyYNLa2Ldj6b2t1LdeE1KeyZ5iaMKmyc6Np9QONeZv0Xm-dH6S6v-Mk6TNN4WY/s640/plum2.jpg" width="480" /></a></div>
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<b><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i></b></div>
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<b><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 uova </span></i></b></div>
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<b><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g yogurt bianco(io limone)</span></i></b></div>
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<b><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g zucchero</span></i></b></div>
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<i><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">120 g burro fuso</span></b></i></div>
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<i><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">350 g farina per dolci</span></b></i></div>
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<i><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bustina lievito</span></b></i></div>
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<i><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">vaniglia</span></b></i></div>
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<i><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">colorante gel rosso</span></b></i></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Per prima cosa prepariamo la parte interna:i cuori</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Montare uova e zucchero fino ad avere un composto gonfio e spumoso...</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Uniamo lo yogurt e il burro fuso e la vaniglia...</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Infine uniamo la farina setacciata con il lievito...</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ora versiamo circa 300 g di composto in una ciotola e uniamo il colorante rosso..</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Versiamo il composto rosso in un teglia 19X19</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Forno 170° 15'</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Una volta cotto sformiamo e coppiamo con un tagliabiscotti i cuori...</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prendiamo lo stampo da Plumcake(30X11)versiamoci metà impasto e disponiamo i cuori al centro in fila...copriamo con il restante impasto.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Forno 180°40'</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Io ho decorato con la parte rossa che mi era rimasta coppando i cuori!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuJ_tDQGXzEZAEfyKJYc7aUoCjydb7esIc5hXGGRzKaj5a_r_ZedsBs9hoka2dZZYUQwng0ZT7t4Teoq9UTJIUVjRVb38r_HmwbkWWK5Ev2EU93yXuIDBz3csJJ7aNdjbLpcAR2NXmKU/s1600/plum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuJ_tDQGXzEZAEfyKJYc7aUoCjydb7esIc5hXGGRzKaj5a_r_ZedsBs9hoka2dZZYUQwng0ZT7t4Teoq9UTJIUVjRVb38r_HmwbkWWK5Ev2EU93yXuIDBz3csJJ7aNdjbLpcAR2NXmKU/s640/plum.jpg" width="590" /></a></div>
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ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com2tag:blogger.com,1999:blog-2032647158422260689.post-85848416341913602622016-01-14T07:01:00.003-08:002016-01-14T07:01:49.763-08:00PANE VELOCE<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">PANE VELOCE</span></b></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></div>
<i><span style="font-family: Georgia, Times New Roman, serif;">Vi capita mai di aver voglia di impasatare qualcosa??A me praticamente tutti i giorni,però resisto....</span></i><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">Ieri non ho resistito volevo panificare ma erano già le 16.30 così cercando sul web ho trovato questa ricetta di pane veloce che cresce in due ore.....Erano molto scettica,ma mi sbagliavo....è venuto un pane morbido con la crosticina sottile e croccante....</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8RpnwInFnA38_6SBiyIPvwmGKdeNl534MuCP5Vz0aFu4inhYn1VhEr-2V498up9VaG1AU0-qBzJ898cYMMU-CPyl4rXcf0zm5_XnMrN3ilvlSTOWgoJ1tH-X2MkKu7EBf-a5q_m7zZE/s1600/pane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8RpnwInFnA38_6SBiyIPvwmGKdeNl534MuCP5Vz0aFu4inhYn1VhEr-2V498up9VaG1AU0-qBzJ898cYMMU-CPyl4rXcf0zm5_XnMrN3ilvlSTOWgoJ1tH-X2MkKu7EBf-a5q_m7zZE/s640/pane.jpg" width="640" /></span></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">500 g farina00(io manitoba)</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">320 g acqua tiepida</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">1 cucchiaino miele</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">2 cucchiaini sale</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">15 g lievito di birra</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sciogliere il lievito e il miele in 50 g di acqua presi dal totale...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In una ciotola mettere la farina ,e al centro versarvi <br />
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il lievito sciolto....unire il resto dell'acqua ...mischiare semplicemente con un cucchiaio...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">L'impasta risulterà molto granuloso,molle e appiccicoso,è normale..</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Coprire con abbondante farina ....coprire e lasciar lievitare 1,30h</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_UsKectjE8K7zyfjt7EnK1UAjhhH2o0UmiYa-RiMwfp35H7xU_1531CvqdYjboWxi4rjH3D76HePwssnd5pFVwsY5S2779OoWCnnpOQtEixv0HpyeIPisCoppOpNaxPoxscuwIafoOs/s1600/12573709_10206924287739214_6146332521441864790_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_UsKectjE8K7zyfjt7EnK1UAjhhH2o0UmiYa-RiMwfp35H7xU_1531CvqdYjboWxi4rjH3D76HePwssnd5pFVwsY5S2779OoWCnnpOQtEixv0HpyeIPisCoppOpNaxPoxscuwIafoOs/s200/12573709_10206924287739214_6146332521441864790_n.jpg" width="150" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Prendere una teglia da forno ,foderata di carta forno e versarvi sopra l'impasto,cercando di far rimanere sopra la parte con la farina.....</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ora dividete con una spatola in tre parti formando tre filoncini.....distanziandoli tra loro...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lasciare altri 30' a lievitare...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">FORNO 230° 20-30'</span></div>
ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com1tag:blogger.com,1999:blog-2032647158422260689.post-68318084235038464512016-01-04T08:37:00.001-08:002016-02-08T08:17:35.978-08:00STRUDEL SALATO SPECK E ZUCCHINE<div style="text-align: center;">
<b><span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: large;">STRUDEL SALATO SPECK E ZUCCHINE</span></b></div>
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<b><i><span style="color: red; font-family: "trebuchet ms" , sans-serif;">BUON ANNO A TUTTI!!</span></i></b><br />
<b><i><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Ritorno con una ricettina semplice e gustosa....</span></i></b><br />
<b><i><span style="color: red; font-family: "trebuchet ms" , sans-serif;">le dosi sono a piacere...</span></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsTUtk92hUimSUQGkgN-7c0GNaxsx61yI6aygY7ghwRHZuBbevXJ829B9VJTHyPh_eUtx-VNo__AHEgcU4oFrJV32husm5acOk5WVvOv2Kg13um5fozrWFj-Bgm_hYeU-vKmQ2_kY8Hw/s1600/strudel+salato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsTUtk92hUimSUQGkgN-7c0GNaxsx61yI6aygY7ghwRHZuBbevXJ829B9VJTHyPh_eUtx-VNo__AHEgcU4oFrJV32husm5acOk5WVvOv2Kg13um5fozrWFj-Bgm_hYeU-vKmQ2_kY8Hw/s640/strudel+salato.jpg" width="640" /></a></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">1 rotolo sfoglia</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">zucchine fritte </span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">qualche fetta di prosciutto cotto</span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">speck a cubetti q.b</span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">taleggio q.b</span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">sesamo</span></i></div>
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<span style="background-color: #ead1dc;"><span style="font-family: "trebuchet ms" , sans-serif;">Apriamo la sfoglia...nella parte centrale alterniamo i vari ingredienti a strati....</span></span><br />
<span style="background-color: #ead1dc;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSTJsFCzLr8hyphenhyphenzV4NQDCO4YJ9NHx_C-E08b6XuUApxJ-5Y6lAJ3KBQCBT0rLcWrQWVWP6ZNiMiWgGVE2ITPZDWvdplSs4KXspeTtE1i7miQeSEHBIBcLHGkakvh_Nba0tinVSYkBRqSE/s1600/strudel.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSTJsFCzLr8hyphenhyphenzV4NQDCO4YJ9NHx_C-E08b6XuUApxJ-5Y6lAJ3KBQCBT0rLcWrQWVWP6ZNiMiWgGVE2ITPZDWvdplSs4KXspeTtE1i7miQeSEHBIBcLHGkakvh_Nba0tinVSYkBRqSE/s320/strudel.jpg" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 24px; text-align: justify;">Ai lati produciamo dei tagli distanziati un paio di cm a lisca di pesce. .....ora chiudiamo </span><span style="font-size: 15px; line-height: 24px;">sovrapponendo al centro prima una striscia destra e poi una sinistra .</span></span></span><br />
<span style="background-color: #ead1dc;"><span style="font-size: 15px; line-height: 24px;"><span style="font-family: "trebuchet ms" , sans-serif;">Spennelliamo lo strudel con uovo e spolverizziamo con sesamo..</span></span></span><br />
<span style="background-color: #ead1dc;"><span style="font-size: 15px; line-height: 24px;"><span style="font-family: "trebuchet ms" , sans-serif;">Forno ventilato 200°30-35'</span></span></span>ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com0tag:blogger.com,1999:blog-2032647158422260689.post-89837934692179447232015-10-15T09:14:00.000-07:002015-10-15T09:14:38.528-07:00PANINI CON LIEVITO MADRE<div style="text-align: center;">
<b><span style="color: magenta; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">PANINI CON LIEVITO MADRE</span></b></div>
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<b><span style="color: magenta; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ultimamente ho la fissa del lievito madre,me l'ha regalato un panettiere qualche mese fa.Appena arrivato a casa mia era attivissimo ...ora dopo qualche mese sembra non passarsela bene,nonostante le miei continue cure...Per fortuna nel suo periodo attivo sono riuscita a fare questi panini!!</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HlbZJC0NeQ6VbGpD89yhLI3H1_nLUWhAPJD4YFwri6vXQHMCbQicIQxwo-5YSNR6lt8e2W15KjLlEq1LqjGNXmH_CWBtcFc6qq7UQMyTglqXpjp4B5EOGv_8BQXtUQWvbk2bVR8ntwE/s1600/panini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HlbZJC0NeQ6VbGpD89yhLI3H1_nLUWhAPJD4YFwri6vXQHMCbQicIQxwo-5YSNR6lt8e2W15KjLlEq1LqjGNXmH_CWBtcFc6qq7UQMyTglqXpjp4B5EOGv_8BQXtUQWvbk2bVR8ntwE/s640/panini.jpg" width="640" /></a></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500 g farina</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cucchiaio miele</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cucchiaino e e mezzo di sale</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">350 ml acqua</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">150 lievito madre</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhKkg6swPqoku9Q1tgXI107pChc85XH_qe2EbK0SBYGEmN48eCPsrEve0cxc2kIWGkAgWi_FGZqYHgm5P2xYgYW2oHG9au3IqZ2itWTQUWauJdiEAm4ewdADhE_42xDSp9u8MbJLpmpY/s1600/panini3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhKkg6swPqoku9Q1tgXI107pChc85XH_qe2EbK0SBYGEmN48eCPsrEve0cxc2kIWGkAgWi_FGZqYHgm5P2xYgYW2oHG9au3IqZ2itWTQUWauJdiEAm4ewdADhE_42xDSp9u8MbJLpmpY/s320/panini3.jpg" width="320" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Iniziamo con mettere nella planetaria acqua e lievito e facciamolo sciogliere...Aggiungere pian piano farina e miele e solo quando sarà impastato unire olio.Deve venire un impasto abbastanza vellutato.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Impastare un pò a mano,formare una palla e farla lievitare 2 h a temperatura ambiente poi mettete in frigo tutta la notte.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">la mattina tirate l'impasto fuori dal frigo e lasciarlo lievitare 3/4 h fino al raddoppio....poi prendere l'impasto formare le pieghe del tipi I(praticamente dovete portare ogni angolo della palla al centro)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">A questo punto dopo circa mezz'ora formare i panini....io ho usato il metodo dei panini all'olio...ho steso un pò impasto ho fatto strisce larghe e poi ho arrotolato si se stesse,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ho messo su placca forno formando dei tagli e messo a lievitare fino al raddoppio.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Alcuni li ho spennellati con acqua e poi ho spolverato di sesamo o semi di papavero.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">FORNO 200° 20/30'</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjPkfu_L8pFONe6Oh9__7Nc9D6KTTuAGOEP3jJPh4-3Jhp8zmFYTql2TZfLKurIwfTGKBeoyz7emVlQ6vAJxV5Ofryfqi8dfsAGC9eYLVo9LjvZTqOSSIjIq38VTSkZ4awccSjlhxLY0/s1600/panini2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjPkfu_L8pFONe6Oh9__7Nc9D6KTTuAGOEP3jJPh4-3Jhp8zmFYTql2TZfLKurIwfTGKBeoyz7emVlQ6vAJxV5Ofryfqi8dfsAGC9eYLVo9LjvZTqOSSIjIq38VTSkZ4awccSjlhxLY0/s640/panini2.jpg" width="482" /></a></div>
<br />ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com1tag:blogger.com,1999:blog-2032647158422260689.post-47837665798761937472015-09-28T08:35:00.000-07:002015-09-28T08:35:06.294-07:00CORNETTI <div style="text-align: center;">
<b><span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: x-large;">CORNETTI</span></b></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>Questa è una di quelle ricette che non si ha mai il coraggio di fare...perchè ci sono molti passaggi e tutti devono essere fatti con estrema cura ,altrimenti il risultato finale non sarà soddisfacente...</i></span><br />
<span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>Credo di aver letto e riletto questa ricette non so quante volte...poi mi sono decisa,ed ho tentato in una giornata perfetta:festa a lavoro e la sera giocava il Napoli,quindi non si poteva uscire!!!Insomma una giornata intera di lavoro!!Alla fine il risultato sicuramente non sarà stato perfetto,ma io sono super orgogliosa dei miei CORNETTI!!</i></span><br />
<span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>Ho mangiato Cornetti per 24h,che goduria...il sapore eccezionale!!</i></span><br />
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<span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>Ho preso questa ricetta da un blog,che secondo me è il must per i lievitati <a href="http://aniceecannella.blogspot.it/">aniceecannella</a></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZr_QwZRYV7Ye1gHO-qGKgY6Ke2eCe7mo480nyRHayhyphenhyphen1cwJIbzDbxH8UqPJPeG0TdcjQc_dHtZNz9Q8-2_6VYjt6Z_L0dOYgsUSNl6-S-w1GT6HC3T7A3zZdfQVN35b-IakEY3Is0g4/s1600/conetti5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZr_QwZRYV7Ye1gHO-qGKgY6Ke2eCe7mo480nyRHayhyphenhyphen1cwJIbzDbxH8UqPJPeG0TdcjQc_dHtZNz9Q8-2_6VYjt6Z_L0dOYgsUSNl6-S-w1GT6HC3T7A3zZdfQVN35b-IakEY3Is0g4/s640/conetti5.jpg" width="640" /></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">275 manitoba</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">275</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">farina 00</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">15 g lievito di birra fresco</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">10 g sale</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">90 g zucchero</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">1 tuorlo</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">170 g acqua</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">115/125 g latte</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">30 g burro</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">bucca di limone</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">1 cucchiaio rhum</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">vaniglia</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">PER SFOGLIARE:</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">290 g burro bavarese</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preparare il poolish con 170g acqua,dove si sarò fatto sciogliere il lievito, e 150g farina(presa dal totale).mescolare e far riposare 1h.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnelf2HtIA0e_1sdlRyiNA90WixaThL3WPpgNGSmjnN_4gVtX91OhrYcHhMp5K1dQOtC7JqSaWC54RapbQ17HiiLj8196sc782ZMft71rEYullVg_MJOZMY0yTJh7FYvG2eTlkxRo3qo/s1600/12038307_10206350456033780_1330247625978335237_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnelf2HtIA0e_1sdlRyiNA90WixaThL3WPpgNGSmjnN_4gVtX91OhrYcHhMp5K1dQOtC7JqSaWC54RapbQ17HiiLj8196sc782ZMft71rEYullVg_MJOZMY0yTJh7FYvG2eTlkxRo3qo/s200/12038307_10206350456033780_1330247625978335237_n.jpg" width="146" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Nella planetaria versare il poolish con 2-3 cucchi di farina,unire il tuorlo,far assorbire e unire metà zucchero.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ad assorbimento unire ancora farina e l'altra metà dello zucchero.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Impastare bene.Continuare ocn il latte e la farina fino ad esaurimento.A questo punto unire il sale e gli aromi....unire il burro.Lavorare benissimo il tutto circa 20',fino ad incordatura.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Porre in frigo 1h.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preparare il panetto di burro:batterlo con il matterello e ricavare un rettangolo di 26X20cm.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Tirare fuori l impasto e stenderlo in un rettangolo 38X22cm.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Prendere il burro e posizionarlo sulla parte basse del rettangolo,lasciando 1 cm di spazio nei lati.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Piegare sul burro la parte superiore dell'impasto e poi sovrapporre su questa la parte senza burro.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Porre in frigo 10 minuti. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ora iniziamo le pieghe:</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7CaW5Jf3sLY5gIiG7ncisZQ0Bw2ApcWY4syhKDAizwbJ1UE8PuqeW-J_VprL5wWegg6H3_W_myxZYLFzBPT2lLjF5mhgNCpX6V39gxq72d9J3mkIorlaHGaFkfRYDmOuTGI7APvtIgo/s1600/12063586_10206350451553668_2341297483859994840_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7CaW5Jf3sLY5gIiG7ncisZQ0Bw2ApcWY4syhKDAizwbJ1UE8PuqeW-J_VprL5wWegg6H3_W_myxZYLFzBPT2lLjF5mhgNCpX6V39gxq72d9J3mkIorlaHGaFkfRYDmOuTGI7APvtIgo/s200/12063586_10206350451553668_2341297483859994840_n.jpg" width="200" /></a><span style="font-family: Georgia, Times New Roman, serif;">Posizionare il pacchetto davanti a voi,in modo che la parte aperta sia a destra.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Picchiettare un pò il panetto e poi stenderlo fino ad uno spessore di 8mm..</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Piegare verso il centro il lembo inferiore della sfoglia e poi quello superiore.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Girare il panetto di 90°in modo da avere sempre la parte aperta alla vostra destra.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Porre in frigo 40'......PRIMA PIEGA FATTA...</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ora ripetete le pieghe altre 2 volte.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Tirare il panetto fuori dal frigo e stenderlo in un rettangolo lungo e stretto...Tagliare dei triangoli isosceli con una base di 9 cm e un'altezza di 15.Praticare u piccolo taglio alla base dei triangoli,e formare i cornetti ,tirando man mano il pizzo...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFBwWo2suHP-PFOtYmqjkIL66RmQV8bP1P2qTSvpNlrorMDMYc12rCXvw7dMyclIqpmYaZYXvbeMQhXbDaM4o5MKpJffbR8gCXZv_GfY7ZYDP-1Cf8tZm9vRh39X3kgPaF2-QpWjjvao/s1600/12049663_10206350452713697_2425821058424361793_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFBwWo2suHP-PFOtYmqjkIL66RmQV8bP1P2qTSvpNlrorMDMYc12rCXvw7dMyclIqpmYaZYXvbeMQhXbDaM4o5MKpJffbR8gCXZv_GfY7ZYDP-1Cf8tZm9vRh39X3kgPaF2-QpWjjvao/s200/12049663_10206350452713697_2425821058424361793_n.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnQ0meszEwBaoEt3ncuVG9Ieq_B2MSVZ4sMliWGo-ZBXvLHpJycYJTcRrPsJalD4LiItn7Gwd-N9meEGMf3Wd94kq0_ehUB1YLSaoJ8mmrDnBgvxP_lORzPDXQm8vG2JKBQXp-t2UDrM/s1600/12027680_10206350452993704_1634684700114346675_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnQ0meszEwBaoEt3ncuVG9Ieq_B2MSVZ4sMliWGo-ZBXvLHpJycYJTcRrPsJalD4LiItn7Gwd-N9meEGMf3Wd94kq0_ehUB1YLSaoJ8mmrDnBgvxP_lORzPDXQm8vG2JKBQXp-t2UDrM/s200/12027680_10206350452993704_1634684700114346675_n.jpg" width="200" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Far lievitare circa 3 h.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIfd9f21rdsRxa5juuKIfsEXY9oUuhE_XoH9E63xhEmgP28fJ3jQAMCKkkpGsNEyDnQInKA8c6aAYMfj2RkiVPLp8jNjQibhYZ4nxJHAWtaq_vrlmu44wUrlSNV8l4kWQs1xLgU50MP4/s1600/cornetto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIfd9f21rdsRxa5juuKIfsEXY9oUuhE_XoH9E63xhEmgP28fJ3jQAMCKkkpGsNEyDnQInKA8c6aAYMfj2RkiVPLp8jNjQibhYZ4nxJHAWtaq_vrlmu44wUrlSNV8l4kWQs1xLgU50MP4/s320/cornetto1.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Infornare con forno ventilato 200° per 5' e poi 180° per 10'</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtMCVTa35ZLddbBMdQ9jK6jsUZSVlAR2VRi9u72Fe8tg8iU-ukmLTtKRpG8-U5GlRgKZQIMXayB-54bzO4OUPemjhozRu6C3JLwpkeNo5ogJLYztaakklqsDuR2KsHyAmby78MGzEiCIo/s1600/cornetto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtMCVTa35ZLddbBMdQ9jK6jsUZSVlAR2VRi9u72Fe8tg8iU-ukmLTtKRpG8-U5GlRgKZQIMXayB-54bzO4OUPemjhozRu6C3JLwpkeNo5ogJLYztaakklqsDuR2KsHyAmby78MGzEiCIo/s640/cornetto2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Amjopv_gfuEZDwEVXx4YrcKMBbuN-qFLCaqtuiidiLRMcun9DmSETemIjQw2JyOMfo5096lGKsYOL9EJWD2w_pn0VXZwHlTr0kemZPSnTXpLeEiFg_l-ME2nYF0k-JxFXTwme8-1oYs/s1600/cornetti4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Amjopv_gfuEZDwEVXx4YrcKMBbuN-qFLCaqtuiidiLRMcun9DmSETemIjQw2JyOMfo5096lGKsYOL9EJWD2w_pn0VXZwHlTr0kemZPSnTXpLeEiFg_l-ME2nYF0k-JxFXTwme8-1oYs/s640/cornetti4.jpg" width="482" /></a></div>
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<br />ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com0tag:blogger.com,1999:blog-2032647158422260689.post-53949292142388259042015-09-14T08:52:00.006-07:002015-09-14T08:52:55.054-07:00GRAFFE CON PATATE<div style="text-align: center;">
<span style="color: magenta; font-family: Trebuchet MS, sans-serif; font-size: large;">GRAFFE CON PATATE</span></div>
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<span style="color: magenta; font-family: Trebuchet MS, sans-serif;"><i>Volevo farle da tempo....mia mamma ogni volta che vedeva che qualcuno sul web faceva le graffe esclamava:"le dobbiamo fare"...Così mi sono decisa ed eccole qua....</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUXTimI1iu84wHCllpBVJobUHQJue1j8-FQXCQjor44y9ZyD8iOnylQ_QVJeCr34A37Ou-OVTMuGMJVDBnqlXlU0bZ_DX8vBLw5Tj-itJpS8MqEyMJfTYF0-TfggNiCZWNMndjxAEipg/s1600/graffette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUXTimI1iu84wHCllpBVJobUHQJue1j8-FQXCQjor44y9ZyD8iOnylQ_QVJeCr34A37Ou-OVTMuGMJVDBnqlXlU0bZ_DX8vBLw5Tj-itJpS8MqEyMJfTYF0-TfggNiCZWNMndjxAEipg/s640/graffette.jpg" width="640" /></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">250 g patate lesse</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">3 uova</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">buccia limone</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">50g burro 1 bicchierino limoncello</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio zucchero</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">1/2 cucchiaino sale</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">1 bustina lievito di birra secco</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">farina q.b. per un impasto non appiccicoso</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxL0WaaZFor2tUsyXSh_GDSUmwk53X0lde_-sCZfP4f69gloztFKV4dwHAR25bSGc_6mT5gER8VTcLnjFo49Mh9KMBxAMBN_4tXmwexlKkolt42H5BRFx5MMoQTsUys_hrMj7-5ipj6J0/s1600/graffette3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxL0WaaZFor2tUsyXSh_GDSUmwk53X0lde_-sCZfP4f69gloztFKV4dwHAR25bSGc_6mT5gER8VTcLnjFo49Mh9KMBxAMBN_4tXmwexlKkolt42H5BRFx5MMoQTsUys_hrMj7-5ipj6J0/s200/graffette3.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpVnYRYjxY97gbwgSRNEpECXWMQeyfPpgSrvrdGGq1YVhPD47oQEvMPOQJdQTs2FaGxmLEyckKZ1daxExvVKCwfVJS5SSWUE-iZL7MCBX5aAXVyBfkWdl_8KfWZ4Pjd9ink0Ingxnwv4/s1600/graffette2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpVnYRYjxY97gbwgSRNEpECXWMQeyfPpgSrvrdGGq1YVhPD47oQEvMPOQJdQTs2FaGxmLEyckKZ1daxExvVKCwfVJS5SSWUE-iZL7MCBX5aAXVyBfkWdl_8KfWZ4Pjd9ink0Ingxnwv4/s200/graffette2.jpg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;">Impastare il tutto formare le graffe( io le ho fatte sia con il coppapasta che a mano)senza aggiungere farina la piano di lavoro</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coprire con un telo e lasciar lievitare 2h.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">FRIGGERE in abbondante olio</span></div>
ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com0tag:blogger.com,1999:blog-2032647158422260689.post-46516436178526388302015-07-20T11:19:00.000-07:002015-07-20T11:19:45.478-07:00SPAGHETTI ALLA CHITARRA CON LE COZZE<div style="text-align: center;">
<span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: large;">SPAGHETTI ALLA CHITARRA CON LE COZZE</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: red; font-family: Georgia, Times New Roman, serif;">PENTOLA SAMBONET</span></td></tr>
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<i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Vi ricordate tempo fa vi ho parlato della raccolta punti <a href="http://ladolceilaria.blogspot.it/2015/04/sbrisolata-alle-fragole.html">Decò</a> che stavo facendo....Bene la raccolta scade a breve ,il 26 luglio,ed io in attesa di raccogliere gli ultimi punti per un'altra padella ,vi presento l'ultima arrivata .....Vi ricordo che sono pentole italiane e di ottima qualità e che oltre alla raccolta punti decò ha indetto un sacco di altri eventi.......</span></i></div>
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<i><span style="color: red; font-family: Georgia, Times New Roman, serif;">.per altre info andate sulla pagina <a href="https://apps.facebook.com/spadellandocondeco/#_=_">spadellandocondeco</a></span></i></div>
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<i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Ovviamente appena avuta la padella dovevo usarla....e come usarla in questa calda estate se non per un mega spaghetto con le cozze???</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>400 g spaghetti alla chitarra</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>2 kg cozze pulite</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>15 pomodorini</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>aglio</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>olio</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>peperoncino</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>prezzemolo</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pulire le cozze e farle aprire in una padella vuota...tenere sul fuoco fino a quando non si aprono...toglierle dal guscio(mantenendone qualcuna con il guscio)e filtrare l'acqua che hanno rilasciato..</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In una pentola(io nella mia nuova SAMBONET)mettere olio(abbastanza)aglio e peperoncino...poi unire pomodorini,e dopo tre minuti le cozze....</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cuocere gli spaghetti e gli ultimi minuti saltarli in padella con il sughetto..</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Servire e guarnire con le cozze in guscio e prezzemolo tritato</span></div>
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ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com0tag:blogger.com,1999:blog-2032647158422260689.post-33476130376309571602015-06-17T07:33:00.002-07:002015-06-17T07:33:57.140-07:00CANNOLO PALERMITANO<div style="text-align: center;">
<b><span style="color: magenta; font-family: Georgia, Times New Roman, serif; font-size: large;">CANNOLO PALERMITANO</span></b></div>
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<b><span style="color: magenta; font-family: Georgia, Times New Roman, serif;"><i>Ricettina trovata sul web,bella da vedere ma soprattutto moolto buona da mangiare...</i></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16tu_preqxtV4SBTbNlr4SLwiIArNeTw8_PXg4AywYdtFOM1kkXvqCJFzOiF-D0evZnn4adaSeo9sBiT6A1M1qCE95O5SH6mXL_xYHMTy7JICpKx5t-rXRDv5kvTxmabE89I09eB5IiM/s1600/cannolo+palermitano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16tu_preqxtV4SBTbNlr4SLwiIArNeTw8_PXg4AywYdtFOM1kkXvqCJFzOiF-D0evZnn4adaSeo9sBiT6A1M1qCE95O5SH6mXL_xYHMTy7JICpKx5t-rXRDv5kvTxmabE89I09eB5IiM/s640/cannolo+palermitano.jpg" width="640" /></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">500 g farina</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">1 uovo</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">250 g latte</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">50 g burro</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">50 g zucchero</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">3 g lievito birra secco(12 g fresco)</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">10 g sale</span></i></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Mettere nell' impastatrice gli ingredienti ed impastare a lungo.....</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Formare una palla e sistemarla in una ciotola,coprite con la pellicola e mettere a lievitare un 'oretta....</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll4hVHHbhDGqPeziWoCTusZbf5_xLGBLd7fJnYOBTDgomsh6r5o2qSUReIIzCc0XxJENvByZuIYcRlG6aGj6xM4cWRN_hnXTeuQ9MszU7-x1jQdVGG6D5CO1s9JiPgk2d2igUvH4dMXk/s1600/11291308_10205676619588290_980694402_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll4hVHHbhDGqPeziWoCTusZbf5_xLGBLd7fJnYOBTDgomsh6r5o2qSUReIIzCc0XxJENvByZuIYcRlG6aGj6xM4cWRN_hnXTeuQ9MszU7-x1jQdVGG6D5CO1s9JiPgk2d2igUvH4dMXk/s200/11291308_10205676619588290_980694402_n.jpg" width="146" /></a><span style="font-family: Georgia, Times New Roman, serif;">Riprendere l'impasto e porzionarlo in pezzi da 70/80 g.Formate dei salsicciotti lunghi circa 40 cm e avvolgeteli intorno ai cannelli di alluminio leggermente imburrati.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Sistemarli sulla placca con carta forno ,coprirli con pellicola a lasciar lievitare fino a raddoppio,circa 1 oretta.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Spennarli con uovo e lette e infornarli...Forno 180°20' fino a doratura.</span><br />
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<i><u><span style="font-family: Georgia, Times New Roman, serif;">Ripieno</span></u></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">300 g ricotta(meglio romana)</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">150 g zucchero</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">gocce coccolato</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Riempire i cannoli con la crema e servire con una spolverata di zucchero a velo....</span><br />
<br />ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com1tag:blogger.com,1999:blog-2032647158422260689.post-64178932360096046642015-05-31T02:29:00.001-07:002015-05-31T02:29:12.061-07:00FAGIOLI ALLA MESSICANA<div style="text-align: center;">
<b><span style="color: red; font-size: large;">FAGIOLI ALLA MESSICANA</span></b></div>
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<span style="color: red;">Ricordate qualche post fa vi ho parlato dei punti Decò??Finalmente mi è arrivata la mia prima pentola e ad essere sincere sono molto soddisfatta,è di un ottimo materiale e gli alimenti dentro,in cottura ,non attaccano....Ho battezzato la mia nuova pentola con un piatto che ormai a casa mia è must:i FAGIOLI ALLA MESSICANA oppure come li chiamiamo noi a Napoli..I FAGIOLI ALLA MARUZZARA...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEUQ8RMuqLYmUxjIHaUN0Rf9BotMpYodusyzm2ur2zMrpaYO0eusWUu-a37IaMei8W26vvzM3lEskQTlLnBLSehrechqthiFEi-8_ceDzDGLw-H8dsULsPMkm3VGTRcmMD5O72m17f7E/s1600/fagioli2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEUQ8RMuqLYmUxjIHaUN0Rf9BotMpYodusyzm2ur2zMrpaYO0eusWUu-a37IaMei8W26vvzM3lEskQTlLnBLSehrechqthiFEi-8_ceDzDGLw-H8dsULsPMkm3VGTRcmMD5O72m17f7E/s640/fagioli2.jpg" width="640" /></a></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500 g fagioli</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">300 g salsiccia</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> 2 cipolle</span></i><br />
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> 550 g pomodori passati</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">peperoncino</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">olio evo</span></i><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In una pentola mettere olio evo,peperoncino e le cipolle tagliate piccole far rosolare un pò ed unire la salsiccia a pezzetti.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Quando la salsiccia è ben rosolata unire il pomodoro,far cuocere per un pò ed infine aggiungere i fagioli...</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Far cuocer il tutto per circa 30'</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9cb1b8dbs4QkO-d-zy0qvBSNTGcdIrhHtkmfT-UOBPigKn6yLwlUK6EOZ-lBISmgNIJEyTuj5Fve12CoMIKH0WidKsPlFTmXivzaGs39zLgXGQWGdQbEG_T13Jns5yJOoJeWWyNYu7M/s1600/pentola.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9cb1b8dbs4QkO-d-zy0qvBSNTGcdIrhHtkmfT-UOBPigKn6yLwlUK6EOZ-lBISmgNIJEyTuj5Fve12CoMIKH0WidKsPlFTmXivzaGs39zLgXGQWGdQbEG_T13Jns5yJOoJeWWyNYu7M/s320/pentola.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PENTOLA SAMBONET</td></tr>
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<i><b>P.S</b>.Dimenticavo Decò oltre alla raccolta punti e a vari eventi nei punti vendita(<a href="https://www.facebook.com/supermercatideco/videos/vb.216823981725022/844151892325558/?type=2&theater" rel="nofollow">supermercatideco</a>),ha indetto un concorso:</i></div>
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<span style="font-size: small; font-weight: normal;"><i>Impugna <span class="red-txt">una pentola</span><br />
<span class="red-txt">e dai sfogo</span> al tuo estro!</i></span></h1>
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<span style="font-size: small; font-weight: normal;"><i>Scegli gli ingredienti per preparare<br />
una prelibata ricetta in un minuto<br />
e dai il via alle tue acrobazie ai fornelli.</i></span></h3>
<i>E se la tua vena creativa non finisce in cucina tra ricette e
prelibatezze, trasforma la pentola in qualunque oggetto ti suggerisca la
tua fantasia!</i><br />
<i><a href="https://sambonet.mydeco.it/partecipa.php">CARICA UN VIDEO</a>
della durata massima di 60 secondi, condividilo e fatti votare dai tuoi
amici! In palio per te il set di pentole di alto design firmate
Sambonet, le uniche che ti fanno sentire una star della cucina!</i><br />
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ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com2tag:blogger.com,1999:blog-2032647158422260689.post-75560222857372809412015-05-27T08:01:00.003-07:002015-05-27T08:01:50.601-07:00MOON-CAKE<div style="text-align: center;">
<span style="color: magenta; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MOON CAKE</b></span></div>
<i><span style="color: magenta; font-family: Trebuchet MS, sans-serif;"><b>Avete presente questa famosa merendina??si fa prima a farle in casa che ad andare al super...</b></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cpK36Gk_YqPRqfOCXhBowopga2D1QCbkK6V_Pat1AQoGAptSAk1b_d5xenVqhZh4taMZ6_HyVkGGlUsE7mkXxySUX9795p3Ieqj3eJRQmeeSTkHV7xKz-XgtZbXCJbDs3dayqpY38j4/s1600/Moon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cpK36Gk_YqPRqfOCXhBowopga2D1QCbkK6V_Pat1AQoGAptSAk1b_d5xenVqhZh4taMZ6_HyVkGGlUsE7mkXxySUX9795p3Ieqj3eJRQmeeSTkHV7xKz-XgtZbXCJbDs3dayqpY38j4/s640/Moon.jpg" width="640" /></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">120 g albumi</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">100 g zucchero</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">75 g burro</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">75 cioccolato fondente</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">100 g farina</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">1/2 bustina lievito x dolci</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">nutella</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Montare gli albumi con lo zucchero...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sciogliere il cioccolato con il burro a bagnomaria,oppure al microonde...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Unire al composto di cioccolato la farina e il lievito setacciati...unire gli albumi,dal basso verso l'alto,senza smontare il composto</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Versare il composto negli stampini e cuocere 15' 180°</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Una volta sfornati ,togliere una parte di impasto dal centro del muffin,riempire con nutella e rimettere l'impasto tolto...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6c2pfIsLdAhr1Gi6IOESnWRr75L9EG0rciqcDSWzZojDDPPL_llfHD8O0Ch_ofTCeoLmYva8LuA9AeuWdirGHX5wYMSI3WX653EmG4fnxPM0DeC2Wxgkk8kYm-FM4NDYt1qT_6pAIb1A/s1600/Mooncake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6c2pfIsLdAhr1Gi6IOESnWRr75L9EG0rciqcDSWzZojDDPPL_llfHD8O0Ch_ofTCeoLmYva8LuA9AeuWdirGHX5wYMSI3WX653EmG4fnxPM0DeC2Wxgkk8kYm-FM4NDYt1qT_6pAIb1A/s640/Mooncake.jpg" width="640" /></a></div>
<br />ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com0tag:blogger.com,1999:blog-2032647158422260689.post-61171004702038156202015-04-29T06:48:00.003-07:002015-04-29T06:48:49.610-07:00SBRISOLATA ALLE FRAGOLE<div style="text-align: center;">
<span style="color: red; font-family: Trebuchet MS, sans-serif; font-size: large;">SBRISOLATA ALLE FRAGOLE</span></div>
<span style="color: red; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: red; font-family: Trebuchet MS, sans-serif;">Avete voglia di un dolce fresco,cremoso e non avete voglia di accendere il forno??Ecco la torta che cercavate!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhid2q6spljTvEfckEFsOUdiYrPAaAQYYuPL5jQmbsYR59YCYPtAuUTBXZKOy_ejP37aCZK9JYLJTYI4woG_2cmfZyzFEp6YkQnuwSvQDmAR6adihBorLwHnQwllBOF0kIHw6ZJCMbaf4U/s1600/sbriciolata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhid2q6spljTvEfckEFsOUdiYrPAaAQYYuPL5jQmbsYR59YCYPtAuUTBXZKOy_ejP37aCZK9JYLJTYI4woG_2cmfZyzFEp6YkQnuwSvQDmAR6adihBorLwHnQwllBOF0kIHw6ZJCMbaf4U/s1600/sbriciolata.jpg" height="482" width="640" /></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Per la base:</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">400 g biscotti digestive</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">120 g burro fuso</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Tritare i biscotti e mischiarli con il burro fuso</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Rivestire una tortiera a cerniera da 24 cm con più della metà dell'impasto,schicciando bene i biscotti con il dorso di un cucchiaio bagnato;foderare anche un pò i bordi</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Per la crema</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">250g mascarpone</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">120g panna </span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">80g zucchero a velo</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">300g fragole</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Montare la panna con lo zucchero,poi unire mascarpone...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Unire alla crema 300 g di FRAGOLE tagliate a pezzetti piccoli</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mettere la crema sulla base di biscotti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sbriciolare il resto dei biscotti sulla superficie.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mettere in frigo qualche ora per compattare il tutto!!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ovviamente per fare questa torta mi servivano le fragole,sono andata al <a href="https://www.facebook.com/supermercatideco/app_1586543244921240" rel="nofollow">DECO'</a>,il supermercato vicino casa,ed oltre alle fragole ho trovato una bella sorpresa...ACCUMULANDO PUNTI SI POSSONO AVERE UNA SERIE DI PENTOLE DEL MARCHIO <a href="http://www.mydeco.it/sambonet/">SAMBONET</a>.</span><br />
<span style="font-family: Courier New, Courier, monospace;">COME????Da oggi ogni 15 euro di spesa si riceve un bollino,che poi verranno attaccati su un'apposita scheda(che si trova nei punti Decò).Al raggiungimento di diverse soglie ,si può scegliere il premo(vari tipi di pentole) aggiungendo solo un piccolissimo contributo.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Ovviamente io raccoglierò i punti perchè le pentole sono italiane e di ottima qualità(erano esposte e le ho toccate e viste per bene):alluminio forgiato e rivestimento antiaderente...insomma un occasione da non perdere!!</span><br />
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<br />ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com5tag:blogger.com,1999:blog-2032647158422260689.post-74664670734933031652015-04-28T08:42:00.001-07:002015-04-28T08:42:20.384-07:00ZUPPA DI FAVE-CARCIOFI-PISELLI-PATATE<div style="text-align: center;">
<b><span style="color: #6aa84f; font-size: large;">ZUPPA DI FAVE-CARCIOFI-PISELLI-PATATE</span></b></div>
<div style="text-align: center;">
<b><span style="color: #6aa84f;"><br /></span></b></div>
<span style="color: #6aa84f; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Una bella zuppa primaverile è l'ideale in questi giorni piovosi!!</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbUF6stSaTaR21Iwd1Qhy72uaRTvmC4ENkEufpiekeQhkttNMiY2vUGTR-XInrwlt_FEaB9DhcVPk5u6q83Ww_NqstnT7ybUcVCpYuTzRQ8osl5Ojpfoae-qqM0UbL7RXOriHuQw1UC0/s1600/zuppa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbUF6stSaTaR21Iwd1Qhy72uaRTvmC4ENkEufpiekeQhkttNMiY2vUGTR-XInrwlt_FEaB9DhcVPk5u6q83Ww_NqstnT7ybUcVCpYuTzRQ8osl5Ojpfoae-qqM0UbL7RXOriHuQw1UC0/s1600/zuppa.jpg" height="482" width="640" /></a></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fave fresche 500g</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">piselli 300g</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">carciofi 4</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">patate a pezzi 500g</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">lardo q.b</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">olio evo</span></i></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">cipolla</span></i></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pulire i carciofi e tagliarli piccole fette..</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Far soffriggere la cipolla con il lardo e un filo di olio....unire il resto degli ingredienti ed allungare con acqua...salare..</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cuocere fino a quando tutte le verdure sono cotte.</span>ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com4tag:blogger.com,1999:blog-2032647158422260689.post-86807988465915863002015-03-24T07:33:00.000-07:002015-03-24T07:33:21.232-07:00KEY LEMON PIE<div style="text-align: center;">
<span style="color: orange; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>KEY LEMON PIE</b></span></div>
<span style="color: orange; font-family: Georgia, Times New Roman, serif;">In realtà questa torta si chiama KEY LIME PIE,solo che non avevo il lime e ho trasformato la torta in KEY LEMON PIE...</span><br />
<span style="color: orange; font-family: Georgia, Times New Roman, serif;">Se amate il gusto molto limonoso è la torta per voi...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLZazDuxdEVZkUtySM_D7Al6Eu6B2xtTfuhmHJpCxTOg0zUB9UVrJ39haTJazMjlOZieRYX2lrNe9zuKh6ne66uRsx14pWPg3_RAJYcohy-uQddL4dviYspRkMb8texFUXcbdwHZEtnc/s1600/keylemonpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLZazDuxdEVZkUtySM_D7Al6Eu6B2xtTfuhmHJpCxTOg0zUB9UVrJ39haTJazMjlOZieRYX2lrNe9zuKh6ne66uRsx14pWPg3_RAJYcohy-uQddL4dviYspRkMb8texFUXcbdwHZEtnc/s1600/keylemonpie.jpg" height="640" width="582" /></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">250 g biscotti digestive</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">80 g burro fuso</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">2 cucchiai zucchero</span></i></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Frullare i biscotti in un mixer....trasferire tutto in una ciotola e unire il burro fuso e lo zucchero...</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Foderare con il composto una tortiera e infornare a 180°10'</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="text-align: center;">
<i><span style="font-family: Georgia, Times New Roman, serif;">120 g di succo di limone</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">1 scorza di limone</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">400 ml latte condensato</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">4 tuorli</span></i></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Sbattere i tuorli con un mixer,unire il latte condensato....sbattere altri 5'...unire succo e scorza di limone...</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Versare la crema nella base di torta,precedentemente cotta, e infornare a 180°15'</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Decorare con panna montata!!</span>ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com4tag:blogger.com,1999:blog-2032647158422260689.post-42101823309384864662015-02-01T10:48:00.002-08:002015-02-02T07:23:45.881-08:00CASTAGNOLE<div style="text-align: center;">
<span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: x-large;">CASTAGNOLE</span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Ma quanto sono buone le castagnole???TROOOOOOPPOOOOO</span></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qrt7fiqWW3YRXBNM2AqwofyDWAJEG4he0jxWjqZYxCDnwN0Nj-wkd3soBDAYKGXTLcXd4k-T5dp-DBzSHxWohZa8ui8wzy-xZ76GsPwNw1Qhp06h0x31bXbb703lqnFD3BD9JdBSEqo/s1600/castagnole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qrt7fiqWW3YRXBNM2AqwofyDWAJEG4he0jxWjqZYxCDnwN0Nj-wkd3soBDAYKGXTLcXd4k-T5dp-DBzSHxWohZa8ui8wzy-xZ76GsPwNw1Qhp06h0x31bXbb703lqnFD3BD9JdBSEqo/s1600/castagnole.jpg" height="482" width="640" /></a></div>
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<div style="text-align: center;">
<i><span style="font-family: Georgia, Times New Roman, serif;">200 g farina</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">scorza di un limone</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">1 cucchiaio anice</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">50 g zucchero</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">8 g lievito per dolci</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">40 g burro fuso</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">2 uova piccole</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">vaniglia</span></i></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Impastare tutti gli ingredienti...Far riposare l'impasto per cinque minuti.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fate filoncini e poi tagliate a pezzi grandi quanto una nocciola,arrotondarli...FRIGGERE e cospargerle di zucchero semolato....</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Potete anche farle al forno180°15',io le ho fatte, ma ad assere sincera diventano degli ottimi biscottini a limone.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinhVdyOeu3rH7XTEOWypxlA-JvwlpNHN-FHH-WkQnkOmXUJR0mSKeGZjSf68234TqAqFud88YjAiS-xo0paOF84Rh9hCyMHh6h8D7OZR7Y3XfF6bRgqySxp0ZaWl_PkotgZxlkK2qDbI/s1600/castagnole2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinhVdyOeu3rH7XTEOWypxlA-JvwlpNHN-FHH-WkQnkOmXUJR0mSKeGZjSf68234TqAqFud88YjAiS-xo0paOF84Rh9hCyMHh6h8D7OZR7Y3XfF6bRgqySxp0ZaWl_PkotgZxlkK2qDbI/s1600/castagnole2.jpg" height="482" width="640" /></a></div>
<br />ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com9tag:blogger.com,1999:blog-2032647158422260689.post-24525989410012604912015-01-27T08:47:00.000-08:002015-01-27T08:47:12.519-08:00SFOGLIATELLE FROLLE<div style="text-align: center;">
<b><span style="color: magenta; font-family: Verdana, sans-serif; font-size: large;">SFOGLIATELLE FROLLE</span></b></div>
<i><span style="color: magenta; font-family: Verdana, sans-serif;">Un dolce tipico della mia terra Napoli.La versione più classica è la sfogliatella riccia,ma da fare in casa è una vera impresa.Questa versione è molto semplice ed ha un sapore strepitoso!!</span></i><br />
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<i><span style="color: magenta; font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuHYh4A0LD0iSqoaYqJJn8iIjh6PbgkjjoDqpxw6H_t_it_qsSE_PUFPd0JGW5Sio5qSaOgcfPUDH-Plq3DpNHffPEZ3fybzuabqaASs0y-7Gq2GpNyD40eukNX4OcyZBz8B7IH3MWHM/s1600/frolle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuHYh4A0LD0iSqoaYqJJn8iIjh6PbgkjjoDqpxw6H_t_it_qsSE_PUFPd0JGW5Sio5qSaOgcfPUDH-Plq3DpNHffPEZ3fybzuabqaASs0y-7Gq2GpNyD40eukNX4OcyZBz8B7IH3MWHM/s1600/frolle.jpg" height="640" width="490" /></a></span></i></div>
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<b><i><u><span style="font-family: Verdana, sans-serif;">PER LA FROLLA</span></u></i></b></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">500g farina debole</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">200 g zucchero</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">300 g burro</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">60 g tuorlo</span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">50 g uova intere</span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">sale</span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">vaniglia</span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">buccia 1/2 limone</span></i></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Unire lo zucchero con il burro, i tuorli, le uova intere, il limone grattugiato, il sale e poi la farina un po' per volta;</span><br />
<span style="font-family: Verdana, sans-serif;">Farla riposare in frigo</span><br />
<u><i><b><span style="font-family: Verdana, sans-serif;"><br /></span></b></i></u>
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<u><i><b><span style="font-family: Verdana, sans-serif;">PER IL RIPIENO</span></b></i></u></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">200 g acqua</span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">45 g semolino</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">100 g ricotta</span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">60 g zucchero</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">50 g arance candite</span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">un pizzico cannella</span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Verdana, sans-serif;">buccia 1/2 limone</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">vaniglia</span></i></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;">Setacciare la ricotta con un colino poi lavorarla con lo zucchero.</span><br />
<span style="font-family: Verdana, sans-serif;">Portare a bollore l'acqua, aggiungere un po' di sale e poi cuocere il semolino, aiutandosi con una frusta; </span><br />
<span style="font-family: Verdana, sans-serif;">Unire il semolino raffreddato con la ricotta condita già con lo zucchero, vaniglia, cannella, l'uovo, e le arance candite;</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">Realizzare dei dischi di pasta frolla di due differenti dimensioni (4-5 ml di spessore);</span></div>
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<span style="font-family: Verdana, sans-serif;">Mettere negli stampini la pasta frolla e poi farcire a 3/4 con il composto ottenuto per il ripieno;</span></div>
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<span style="font-family: Verdana, sans-serif;">Saldare per bene i lembi della pasta frolla, chiudendo gli stampini;</span></div>
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<span style="font-family: Verdana, sans-serif;">Bucare la pasta frolla per far uscire il vapore;</span></div>
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<span style="font-family: Verdana, sans-serif;">Cuocere a 180°C per 25-30 minuti;</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkPR77rWno0sug1hwQOjISHubQiRVhvoGgGVBWVpQDL_-wvwyCPNLy3n8aTaLapCj50wJXf7uh0a-zGQzwWsIYMEE9ucxhF3Tu2SgAH7he9K0cAIr6wTeDCHstafFYnt5BYhzZTsOlc8/s1600/frolle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkPR77rWno0sug1hwQOjISHubQiRVhvoGgGVBWVpQDL_-wvwyCPNLy3n8aTaLapCj50wJXf7uh0a-zGQzwWsIYMEE9ucxhF3Tu2SgAH7he9K0cAIr6wTeDCHstafFYnt5BYhzZTsOlc8/s1600/frolle2.jpg" height="640" width="588" /></a></div>
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ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com11tag:blogger.com,1999:blog-2032647158422260689.post-71321261837492793152015-01-15T07:15:00.000-08:002015-01-15T07:15:06.834-08:00PANDORO<div style="text-align: center;">
<span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PANDORO</b></span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>Quest'anno vedendo sul web che tutti sfornavano Pandori mi sono fatta convincere....ed ecco qua il mio PRIMO PANDORO....</i></span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>La cosa che più temevo era riuscire a fare il famoso velo con l'impasto(solo se fa il velo l'impasto è bene incordato e quindi lavorato bene) e credetemi quando ci sono riuscita è stato emozionante...</i></span></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>Vi posto la ricetta di un famoso blog <a href="http://profumodilievito.blogspot.i/" target="_blank">profumodilievito</a></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu4kt4JmUPGSPZOe6F1t4faAq-dusUwZogc6N-qC15SMPdibJ4m441n48pf4GvYHg9pCB1ACgWvWLVJ2foD0RLxDupe5bDiNbX_kcTjCQ7cNLMgukbJVAHMQFjLr0qiAesr7v5y4Lqq4/s1600/pandoro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu4kt4JmUPGSPZOe6F1t4faAq-dusUwZogc6N-qC15SMPdibJ4m441n48pf4GvYHg9pCB1ACgWvWLVJ2foD0RLxDupe5bDiNbX_kcTjCQ7cNLMgukbJVAHMQFjLr0qiAesr7v5y4Lqq4/s1600/pandoro.jpg" height="574" width="640" /></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;"> 425 g farina W 400</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">167 g zucchero a velo</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">174 g burro (tipo lurpak)</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">100 g panna</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">127 g acqua</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">5 tuorli</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">55 g cioccolato bianco</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">11 g lievito di birra fresci</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">7 g sale</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">1 cucchiaio miele</span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">vaniglia</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">SERA:poolish 100 g acqua,50 g farina,4 g lievito,vaniglia.In contenitore ermetico in frigo per 12ore a 5°</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">MATTINO:tiriamo poolish dal frigo.Prepariamo biga:sciogliamo 7 g di lievito ed il miele in 27 g di acqua tiepida,uniamo 53 g di farina ed infine il tuotlo.Copriamo ed aspettiamo che raddoppi,circa un 'ora.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mettiamo i due lievito nell'impastatrice e uniamo 100 g farina,avviamo con la foglia,aumentiamo velocità,incordiamo.Rallentiamo ed aggiungiamo il tuorlo seguito da 23 g di zucchero,incordiamo.Inseriamo l'altro tuorlo con altri 24 g zucchero,incordiamo.Montiamo il gancio,rivoltiamo impasto nella cotola e serriamo incordatura.Inseriamo 53 g burro morbido.Lasciamo impastare finchè non diventa elastico.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Copriamo e mettiamo a lievitare a 26°fino al raddoppio</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Prepariamo un'emulsione con 67 g burro,33 g panna,il cioccoltao bianco,e vaniglia.mettiamo il tutto il bagnomaria!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mettiamo nella ciotola la panna rimanente,1 tuorlo,2/3 della farina rimanente ed avviamo con la foglia,incordiamo,rovesciamo l'impasto.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Rallentiamo inseriamo i tuorli rimasti e con il primo uniamo lo zucchero rimasto in rre volte insieme alla farina,riprendendo ogni volta incordatura.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Quando è bene incordato uniamo l'emulsione un cucchiaio per volta.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Montiamo il gancio ed inseriamo il burro rimanente.Incordare bene l'impasto che dobraà èresentarsi liscio lucido e quasi gelatinoso.Dovrà formare il famoso VELO.....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZYhd3fvFCiYb8TIjPQkmD9vBxWqxUqF7qzlA2v2oGhtnDISaJqTj3jjNhUJyaYjG0kXm9ErpAV3wV-h3ZDypKATvi6znFrNmTPSFlECbEqotWfaB5_eYS88Rf-4pzvShFQ0ieZ3emsY/s1600/10922762_10204488665410178_7889739682816121224_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZYhd3fvFCiYb8TIjPQkmD9vBxWqxUqF7qzlA2v2oGhtnDISaJqTj3jjNhUJyaYjG0kXm9ErpAV3wV-h3ZDypKATvi6znFrNmTPSFlECbEqotWfaB5_eYS88Rf-4pzvShFQ0ieZ3emsY/s1600/10922762_10204488665410178_7889739682816121224_n.jpg" height="320" width="272" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lasciamo riposare mezz'ora poi diamo le pieghe del secondo tipo e mettiamolo negli stampini </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Copriamo con pellicola e lasciamo lievitare a 26° fino a quando non raggiunge il bordo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeenVq2j-Jwkk9DWRJBZmRSeW-7JHVpJq289LIKfL3uZwEmeSUz6tt4ltzebAFQ5RUX_kM3Soom4V9xFP6pB81DUnHAgDgUuU5wPp7mTNEoUY_JchI0Rj9j7pY3QMYpNbl8wBw9TnpXY/s1600/10676409_10204488669090270_8672227370332265079_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBz-u0_mygmSyzKzQOS8gGe00i8uzAPF2i0Ccc26cqj9PC9lMMHmP6uRVJ6Vjh-lIHYs8BSu2HPUxzhv2a-xGq-J2UDFxYZhaEQ3_26jZd0lpt_yGDH3b1dZCiaGhOuVyEvuvlFegG1jY/s1600/1601539_10204488667210223_5089684252982325877_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBz-u0_mygmSyzKzQOS8gGe00i8uzAPF2i0Ccc26cqj9PC9lMMHmP6uRVJ6Vjh-lIHYs8BSu2HPUxzhv2a-xGq-J2UDFxYZhaEQ3_26jZd0lpt_yGDH3b1dZCiaGhOuVyEvuvlFegG1jY/s1600/1601539_10204488667210223_5089684252982325877_n.jpg" height="148" width="200" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeenVq2j-Jwkk9DWRJBZmRSeW-7JHVpJq289LIKfL3uZwEmeSUz6tt4ltzebAFQ5RUX_kM3Soom4V9xFP6pB81DUnHAgDgUuU5wPp7mTNEoUY_JchI0Rj9j7pY3QMYpNbl8wBw9TnpXY/s1600/10676409_10204488669090270_8672227370332265079_n.jpg" height="200" width="173" /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Forno 170° circa 30-40'....facciamo prova stecchino.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Raffreddamneto:_primi dieci minuti lasciarlo diritto,poi inclinare leggermente sul piano,favorendo l'uscita del vapore,e ruotarlo ogni 10' fino a completo raffreddamento.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtle4cIJnRznYXRqE2bG2Xc1aKNcLR6lSW_UD-rvqEgMwX9ChvA_v4quALsIyWibhK0W0yG-fPEajzDOlcuF3oo5TbnZn4hAjEq6b13He9tVo6q6lt_WsJlm_MWWdxLIRXWW1N2b098I/s1600/10426571_10204488673090370_3522914379110626092_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtle4cIJnRznYXRqE2bG2Xc1aKNcLR6lSW_UD-rvqEgMwX9ChvA_v4quALsIyWibhK0W0yG-fPEajzDOlcuF3oo5TbnZn4hAjEq6b13He9tVo6q6lt_WsJlm_MWWdxLIRXWW1N2b098I/s1600/10426571_10204488673090370_3522914379110626092_n.jpg" height="320" width="222" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgSmYmLYGPbQiRe-GKsYY9miJPxK2TIeed2Ebed-uJBCxMUaNvxXfDgBo8rF-xVdjLeBcHZFfxhFvLsWNT2m3HmHev5drYZBQ9i9aanap0PvP8k8XNJhfeJuTyXZdJoppmPx-cP557bo/s1600/pandoro2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgSmYmLYGPbQiRe-GKsYY9miJPxK2TIeed2Ebed-uJBCxMUaNvxXfDgBo8rF-xVdjLeBcHZFfxhFvLsWNT2m3HmHev5drYZBQ9i9aanap0PvP8k8XNJhfeJuTyXZdJoppmPx-cP557bo/s1600/pandoro2.jpg" height="640" width="482" /></a></div>
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ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com6tag:blogger.com,1999:blog-2032647158422260689.post-5588694241507932232015-01-09T15:00:00.000-08:002015-01-10T07:19:23.737-08:00TORTA MAGICA<div style="text-align: center;">
<b><span style="color: #f1c232; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">TORTA MAGICA</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEE6Mjw-HndhftVQFoQwNiu_xhmDg9PxKVucXcoepouci7iEkadOzL2r-SsMT3roZsUAbBVld5idsXkjC7KIY7S0wYnebDhmYktkDiFJl17PN-7mmlWC4ya0c4kR-t4DKOkmJ8AEMlsnk/s1600/tortamagica.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEE6Mjw-HndhftVQFoQwNiu_xhmDg9PxKVucXcoepouci7iEkadOzL2r-SsMT3roZsUAbBVld5idsXkjC7KIY7S0wYnebDhmYktkDiFJl17PN-7mmlWC4ya0c4kR-t4DKOkmJ8AEMlsnk/s1600/tortamagica.jpg" height="560" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>115 g farina</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>150 g zucchero</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>4 uova</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>latte caldo 500 ml</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>burro fuso 125 g</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 cucchiaio acqua fredda</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 cucchiaino succo limone</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>vaniglia</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Montare bene tuorli con lo zucchero,unire il cucchiaio di acqua e la vaniglia...unire il burro fuso e poi la farina setacciata.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Scaldare i latte e unirlo al composto.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Montare albumi con il succo di limone.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Unire gli albumi al composto.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Imburrate una teglia quadrata 20X20 e foderatela con carta forno,versare il composto nella teglia.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">FORNO 150°70'</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">una volta cotta fatela raffreddare e ricavate dei quadratini!!</span><br />
<br />ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com8tag:blogger.com,1999:blog-2032647158422260689.post-50580592547894361862015-01-07T07:26:00.002-08:002015-01-07T07:26:26.737-08:00BRUTTI MA BUONI<div style="text-align: center;">
<b><span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: large;">BRUTTI MA BUONI</span></b></div>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>Buon Anno a tutti,sperando in un anno ricco di ricette!!per il mio compleanno(a dicembre)mi sono auto regalata il nuovo libro di Montersino e appena l ho avuto tra le mani ho dovuto preparare qualcosa....</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGExDAWN2_NypiWASoZlH1PcVJD0oAKmiY882NtL0n-f6szvQNb5kO0Wqzhdsan6IxKfbDH0x_pkcHyrOKShmz_IZUl4nciZXx4zJzXHdZI9uRc612rMIRkBelSRhD6vScDyt1i98UOA/s1600/brutti+ma+buoni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGExDAWN2_NypiWASoZlH1PcVJD0oAKmiY882NtL0n-f6szvQNb5kO0Wqzhdsan6IxKfbDH0x_pkcHyrOKShmz_IZUl4nciZXx4zJzXHdZI9uRc612rMIRkBelSRhD6vScDyt1i98UOA/s1600/brutti+ma+buoni.jpg" height="484" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Nocciole(io nocciole e mandorle) 300g</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>albume 50 g</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>zucchero a velo 50 g</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Montare albume a neve con zucchero fino ad ottenere una meringa stabile... unire la frutta secca e passare il composto in un pentolino sul fuoco,fino a quando non si sarà brunito e si stacca dalle pareti</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mettere su una teglia con carta forno aiutandovi con un cucchiaio e infornare 160° 10'</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">P.S.credo che volendo si possa aumentare la quantità di albume in modo da vare un pò più di impasto e meno frutta secca...</span>ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com6tag:blogger.com,1999:blog-2032647158422260689.post-85683736206661505132014-11-03T08:23:00.001-08:002014-11-03T08:24:24.191-08:00FUGASSA GENOVESE<div style="text-align: center;">
<span style="color: orange; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>FUGASSA GENOVESE</b></span></div>
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<span style="color: orange; font-family: Georgia, Times New Roman, serif;">Questa ricetta l 'ho copiata dal blog di <a href="http://www.sosidolcesalato.com/" target="_blank">sosidolcesalato</a>.....siceramente non sapevo si chiamasse fugassa per me è la FOCACCIA GENOVESE...</span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>250 g farina 00</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>250 g farina 0</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>280-320 ml acqua</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>1 cucchiaino zucchero</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>2 g lievito secco</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>2 cucchiai olio evo</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>10 g sale</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i><br /></i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>Per la SALAMOIA</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>2 cucchiai olio evo</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>50 ml acqua</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><i>sale grosso</i></span></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">Preparare un lievitino con</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">100 g farina</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">100 g acqua</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">1 cucchiaino zucchero</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">2 g lievito secco</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">Far lievitare fino a quando non forme delle bollicine in superficie.</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">Una volta lievitato unire il resto degli ingredienti,regolandovi con la quantità di acqua da usare...</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">Far lievitare fino al raddoppio...</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">Ungete una teglia e spianate l'impasto con le dita...fate lievitare fino al raddoppio....</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">Una volta lievitato formare i famosi BUCHI con le dita....Poi copsargete di sale grosso e coprite con la salamoia...</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">FORNO 230°15-20'</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;">La mia è venuta un pò altina,la prox volta dovrò usare una teglia più grande....</span></span></div>
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<span style="color: #444444; font-family: Josefin Sans; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
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<span style="color: #444444; font-family: Josefin Sans; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
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<span style="color: #444444; font-family: Josefin Sans; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
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<span style="color: #444444; font-family: Josefin Sans; font-size: medium;"><span style="background-color: white; line-height: 24.6399993896484px;"><br /></span></span></div>
ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com7tag:blogger.com,1999:blog-2032647158422260689.post-86265495657670786962014-10-08T07:24:00.000-07:002014-10-08T07:24:29.092-07:00PAN BRIOCHE AI FIORI DI ZUCCA<div style="text-align: center;">
<span style="color: orange; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>PAN BRIOCHE AI FIORI DI ZUCCA</b></span></div>
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<span style="color: orange; font-family: Georgia, Times New Roman, serif;"><b><i>Quest'estate credo di averlo fatte 4-5 volte mi piace moltissimo...provatelo!!</i></b></span></div>
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<span style="color: orange; font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dK61UCv2RSMVpbFRvLX9gT51WG4W0ONx5h7D-t0OPIe8_ds2UvNaqttyBpL36Oc05iwWV1RX7XbIyhTpzbn63wQ5xU2jNrMjFH5Dhud722OfEyufppON9aTvPxNhSnEH2f36WtdFPSc/s1600/pan+brioche+zucca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dK61UCv2RSMVpbFRvLX9gT51WG4W0ONx5h7D-t0OPIe8_ds2UvNaqttyBpL36Oc05iwWV1RX7XbIyhTpzbn63wQ5xU2jNrMjFH5Dhud722OfEyufppON9aTvPxNhSnEH2f36WtdFPSc/s1600/pan+brioche+zucca.jpg" height="364" width="640" /></a></div>
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<span style="color: orange; font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></div>
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<span style="color: orange; font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></div>
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<span style="color: orange; font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">20 fiori di zucca </span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">300 g farina</span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">2 uova</span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-family: Georgia, Times New Roman, serif;">1 bustina lievita di birra secco</span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-family: Georgia, Times New Roman, serif;">50 g pecorino</span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">5 cucchiai olio evo</span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-family: Georgia, Times New Roman, serif;">150 ml acqua</span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">sale</span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">pepe</span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Impastare tutto insieme ,versare il composto in una teglia per torte tonda di 20-30 cm e lasciar lievitare 1h.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">FORNO 180°40'</span></div>
ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com10tag:blogger.com,1999:blog-2032647158422260689.post-14447099260856875722014-09-29T07:13:00.003-07:002014-09-29T07:13:37.164-07:00MILLEFOGLIE PALERMITANE<div style="text-align: center;">
<b><span style="background-color: #ead1dc; color: red; font-family: Georgia, Times New Roman, serif; font-size: large;">MILLEFOGLIE PALERMITANE</span></b></div>
<i><span style="background-color: #ead1dc; color: red; font-family: Georgia, Times New Roman, serif;"><br /></span></i>
<i><span style="background-color: #ead1dc; color: red; font-family: Georgia, Times New Roman, serif;">Eccomiiiiiiiiiiiiiiiiiiiiiiiiii...da quanto tempo non scrivo un post.....ho tante ricette da mettere ma non trovo mai un pò di tempo per rilassarmi davanti al pc per scrivere .....Da oggi cercherò di esserci come una volta!!</span></i><br />
<i><span style="background-color: #ead1dc; color: red; font-family: Georgia, Times New Roman, serif;">Il mio rientro lo faccio alla grande con una ricetta Super,l'ho presa dal blog di <a href="http://aniceecannella.blogspot.it/" target="_blank">PAOLETTA</a>,quindi è una garanzia...!!</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6A5NNMobCIr7t5lElcL76-d6cYlGxJUFwjxQXGPyts0zhiHYpU8LTtzk6dffiUWyLKAEvH97oPtVxVNHU41gRV_Ew_sxpGalUpkVQYJwRQiYe012ovgM95Uxt9E3rrn4y839Oay_8ok/s1600/briosc4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6A5NNMobCIr7t5lElcL76-d6cYlGxJUFwjxQXGPyts0zhiHYpU8LTtzk6dffiUWyLKAEvH97oPtVxVNHU41gRV_Ew_sxpGalUpkVQYJwRQiYe012ovgM95Uxt9E3rrn4y839Oay_8ok/s1600/briosc4.jpg" height="481" width="640" /></span></a></div>
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<span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="color: #141823; font-size: 14px; line-height: 20px; text-align: center;">
<i><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;">600g di manitoba e 400 g di farina 00</span></i></div>
<div style="color: #141823; font-size: 14px; line-height: 20px; text-align: center;">
<i><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;">strutto g 100</span></i></div>
<div style="color: #141823; font-size: 14px; line-height: 20px; text-align: center;">
<i><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;">zucchero g 100</span></i></div>
<div style="color: #141823; font-size: 14px; line-height: 20px; text-align: center;">
<i><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;">18 g sale</span></i></div>
<div style="color: #141823; font-size: 14px; line-height: 20px; text-align: center;">
<i><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;">15 g lievito di birra </span></i></div>
<div style="color: #141823; font-size: 14px; line-height: 20px; text-align: center;">
<i><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;">160 acqua </span></i></div>
<div style="color: #141823; font-size: 14px; line-height: 20px; text-align: center;">
<i><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;">500 latte </span></i></div>
<div style="color: #141823; font-size: 14px; line-height: 20px; text-align: center;">
<i><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;">1 cucchiaio di olio d'oliva</span></i></div>
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<i><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"><br /></span></i></div>
<div style="color: #141823; font-size: 14px; line-height: 20px;">
<span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"><strong>Lievitino </strong>mischiare 500g di farina, 500 cc di latte, il lievito di birra e lasciandolo riposare per 90'.</span></div>
<div style="color: #141823; font-size: 14px; line-height: 20px;">
<span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;">Trascorso il tempo, inserire prima tanta farina quanta ne basta a rendere l'impasto più consistente e continuare inserendo acqua, zucchero e farina in 3 volte, incordando ad ogni inserimento. Con l'ultimo zucchero inserire il sale. Alla fine inserire lo strutto e in ultimo il cucchiaio di olio d'oliva.</span></div>
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<span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"><strong>-</strong> Dopo un breve tempo di puntata,(circa 30') si spiana tutto l'impasto, si unge con burro fuso(70 g) o strutto utilizzando un pennello vi si distribuisce quindi l'uva passa, si arrotola tutto e si ricavano delle fette larghe all'incirca 3 cm (peso di ogni fetta/girella 65 g circa). Si allungano, stirandole bene, due fette ( più si stirano più sfoglieranno) e si sovrappongono a X;</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzMjc32NkMltjD4XXpmBdOznKJHEjeXcW1_HB2_ralZbe6zENPYd6Zs4iRIchngiqmLzpidWIembZmf-8YcJLQDE1xBsXmJSvYhcXXuBkljWgXYWlcQ-wSl0Mf2g20wIpQ3ue_PwPsak/s1600/briosc1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzMjc32NkMltjD4XXpmBdOznKJHEjeXcW1_HB2_ralZbe6zENPYd6Zs4iRIchngiqmLzpidWIembZmf-8YcJLQDE1xBsXmJSvYhcXXuBkljWgXYWlcQ-wSl0Mf2g20wIpQ3ue_PwPsak/s1600/briosc1.jpg" height="150" width="200" /></span></a></div>
<span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPLKrV3L_n9HmOLsAuULbRT6LDQiKwgXNYrZfR2VJJFEFkfR9GGIsDQevAeR06rczuP-tzl9tglVqOFS842Qazf9f5zLm3rw5Jl9qUaTcRW7X7UZxHcQCGFtBMS_v6H1GZT0Wr94QBbE/s1600/briosc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPLKrV3L_n9HmOLsAuULbRT6LDQiKwgXNYrZfR2VJJFEFkfR9GGIsDQevAeR06rczuP-tzl9tglVqOFS842Qazf9f5zLm3rw5Jl9qUaTcRW7X7UZxHcQCGFtBMS_v6H1GZT0Wr94QBbE/s1600/briosc2.jpg" height="150" width="200" /></a></span><br />
<span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #ead1dc; color: #141823; font-size: 14px; line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">si lascia lievitare, si inforna a temperatura alta (250°) per una dozzina di minuti e, dopo sfornato, si spennella con uno sciroppo di zucchero ottenuto facendo bollire dello zucchero in acqua o con marmellata diluita che farà da collante alla spolverata di zucchero semolato con cui si rifiniscono i pezzi.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSzGFqMxrz5U4xxT4RRcjMfciSgO9mGSvp6PAN5cx635ZbD4k_7koVUvGrUM-FEGKbQhwt2xdROVM558k_BnN1LHv-vlIZaajWQx-UpLpz4L9zazJBLjAnIpn9ovaLoRHDom4MgNXTts/s1600/briosc3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #ead1dc; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSzGFqMxrz5U4xxT4RRcjMfciSgO9mGSvp6PAN5cx635ZbD4k_7koVUvGrUM-FEGKbQhwt2xdROVM558k_BnN1LHv-vlIZaajWQx-UpLpz4L9zazJBLjAnIpn9ovaLoRHDom4MgNXTts/s1600/briosc3.jpg" height="542" width="640" /></span></a></div>
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ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com8tag:blogger.com,1999:blog-2032647158422260689.post-56368270303800044932014-06-05T08:28:00.002-07:002014-06-05T08:31:32.320-07:00TORTA A LIMONE<div style="text-align: center;">
<span style="color: orange; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b style="background-color: white;">TORTA A LIMONE</b></span></div>
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: orange; font-family: Georgia, Times New Roman, serif;"><i>Questa torta l ho trovata sul blog di <a href="http://pasticciepasticcini-mimma.blogspot.it/" target="_blank">Mimma</a> e subito me ne sono innamorata(avevo ragione)....è buona perchè ha 3 impasti diversi,pasta frolla,crema e torta margherita.....Da provare</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWylYEwPpQPJkyGx62lXqc94y0iRBlYUUoK1SyL0eLnKj3m0F7E3aUO4ImTKEoTH5hyphenhyphenxVJ3qbZSYRoNwJFb178ZSNkwcTBclo4MZO7b-JKDKZ0Q6DpVwlx55W2IxSGqFdCTgjqtkkIPk/s1600/torta.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWylYEwPpQPJkyGx62lXqc94y0iRBlYUUoK1SyL0eLnKj3m0F7E3aUO4ImTKEoTH5hyphenhyphenxVJ3qbZSYRoNwJFb178ZSNkwcTBclo4MZO7b-JKDKZ0Q6DpVwlx55W2IxSGqFdCTgjqtkkIPk/s1600/torta.jpg" height="482" width="640" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u style="background-color: white;">Frolla</u></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white; color: #333333;">300 g farina 00 </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white;">150 g di burro morbido</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white;">2 tuorli</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white; color: #333333;">2 cucchiai di latte</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white;">120 g zucchero</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white;">1 pizzico di sale</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white;">vanillina </i></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Impastare tutti gli ingrediente e mettere in frigo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u style="background-color: white;">Crema</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u style="background-color: white;"><br /></u></b></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif; text-align: start;"><i style="background-color: white;">1\2 l. latte intero</i></span></div>
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<i style="color: #333333; text-align: start;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">2 tuorli</span></i></div>
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<i style="color: #333333; text-align: start;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">150 gr. zucchero</span></i></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif; text-align: start;"><i style="background-color: white;"> 50 gr. amido</i></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, serif; text-align: start;"><i style="background-color: white;">la buccia grattugiata di 1 limone</i></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Riscaldare il latte ...</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">A parte montare tuorli e zucchero...poi unire amido...unire il latte caldo e far addensare</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b style="background-color: white;">Torta Margherita</b></u></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif; text-align: start;"><i style="background-color: white;">100 gr. burro o margarina;</i></span></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">100 g zucchero;<o:p></o:p></span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;"> 2 uova <o:p></o:p></span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">120 g farina 00<o:p></o:p></span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;"> 20 g fecola;<o:p></o:p></span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">5 cucchiai latte;<o:p></o:p></span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">buccia grattugiata di un limone</span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">vanillina </span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1 bustina lievito per dolci<o:p></o:p></span></i></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Montare burro e zucchero fino ad avere un composto spumoso....</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Unire le uova e il latte,sempre montando</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Aggiungere il resto degli ingrediente girando dal basso verso l alto...</span></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Comporre la torta ....</span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Foderare uno stampo a cerniera da 26 cm con la frolla,facendo bordi alti in modo da contenere la crema</span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Versare la crema e poi la torta margherita...</span></i></div>
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<i><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">FORNO 180° 40'</span></i></div>
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ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com11tag:blogger.com,1999:blog-2032647158422260689.post-40116306055685543252014-05-28T07:40:00.001-07:002014-05-28T07:40:23.547-07:00ROSE DI MELE<div style="text-align: center;">
<span style="color: #6aa84f; font-size: x-large;"><b>ROSE DI MELE</b></span></div>
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<span style="background-color: white;"><i><span style="color: #6aa84f;">A casa mia vanno matti per i dolci con le mele..questo dolcetto è super semplice e veloce...</span></i></span><br />
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<i>2 mele</i></div>
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<i>1 sfoglia rettangolare</i></div>
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<i>burro 2 cucchiai zucchero</i></div>
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Sbucciare e tagliare le mele a fettine sottili...ripassarle in padella con lo zucchero e il burro finchè saranno caramellate!!<br />
Ritagliare le strisce di pasta sfoglia e distribuire le fette di mele sul bordo..<br />
Arrotolare la sfoglia su se stessa fino a formare una rosa...metterle in stampi da muffin..<br />
Forno 180° ventilato 20'ladolceilaria@gmail.comhttp://www.blogger.com/profile/08287873332492468911noreply@blogger.com9