tag:blogger.com,1999:blog-20384656138436312132024-03-05T15:21:12.442-08:00Doudou GourmandAnonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-2038465613843631213.post-26486695072709588752016-02-12T00:10:00.000-08:002016-02-12T00:10:44.914-08:00Disegna il tuo cuscino - Draw your cushion - Dessine ton coussinFinalmente sono riuscita a capire come funziona l'appliqué freestyle e mi si è aperto un mondo nuovo! Tutti i disegni esistenti nell'universo li posso riportare sulla tela e farli diventare cuscini o pupazzi.<br />
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Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-25166561199657256202015-05-10T00:19:00.001-07:002015-05-10T00:20:35.764-07:00Crumble rabarbaro e mele - Crumble rhubarbe et pommes<div class="separator" style="clear: both; text-align: center;">
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(recette en français sur <a href="http://www.marmiton.org/recettes/recette_crumble-a-la-rhubarbe-et-aux-pommes_29564.aspx" target="_blank">Marmiton</a>) In Italia il rabarbaro non è molto diffuso, anzi non saprei nemmeno dove trovarlo, ma in Svizzera a partire da aprile è sempre presente sui banchi dei supermercati. E devo ammetere che avevo una certa riluttanza nel cucinarlo, ma la curiosità era troppa! Così ho trovato questa bella ricetta sul sito del <a href="http://www.marmiton.org/recettes/recette_crumble-a-la-rhubarbe-et-aux-pommes_29564.aspx" target="_blank">Marmitton</a> ed è subito diventato uno dei miei dolci preferiti! Come farò quando la stagione del rabarbaro finirà?<br />
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Ingredienti:<br />
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- 500 g di rabarbaro<br />
- 500 g di mele<br />
- 40 g di zucchero<br />
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- 120 g di farina<br />
- 100 g di zucchero di canna<br />
- 100 g di burro, tagliato in piccoli pezzi<br />
- 80 g di farina di cocco<br />
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Sbucciare e tagliare il rabarbaro in pezzi.<br />
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Sbucciare le mele e tagliarle non troppo piccoli.<br />
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Disporre la frutta sul fondo di una pirofila.<br />
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Cospargere con lo zucchero.<br />
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Preriscaldare il forno a 180 ° C statico.<br />
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Quindi mescolare la farina, zucchero, burro e cocco con la punta delle dita per formare un impasto bricioloso.<br />
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Ricoprire la frutta con l'impasto senza schiacciare troppo.<br />
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Cuocere per circa 40 minuti, fino a quando la parte superiore ha assunto un colore leggermente marrone e croccante.Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-59239333137084599652015-05-06T06:56:00.002-07:002015-05-06T10:10:30.651-07:00Il Rotolo perfetto: Foresta Nera - Rouleau parfait Forêt-Noire <h3 style="clear: both; text-align: center;">
Il rotolo perfetto declinato Foresta Nera</h3>
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(Version en français en bas de la page) Sono diventata matta a testare rotoli su rotoli: il risultato era sempre disastroso, si rompevano sempre. Dopo vari esperimenti ho trovato la ricetta del biscotto sul blog di Croce e Delizia (<a href="https://crocedelizia.wordpress.com/2011/04/12/il-rotolo-che-non-si-rompe-esiste/" target="_blank">Il rotolo che non si rompe esiste</a>) e devo dire che seguendo le sue indicazioni sono riuscita a ottenere un rotolo perfetto. I miei errori erano essenzialmente due: lasciavo cuocere troppo il biscotto, e non lo arrotolavo nel panno umido per farlo raffreddare.</div>
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Ingredienti per il Biscuit:</div>
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5 uova grandi</div>
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140 g di farina</div>
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125 g di zucchero</div>
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30 g di cacao amaro</div>
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Montare le uova con lo zucchero fino a renderle molto gonfie e spumose.</div>
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Unire la farina e il cacao, mescolare delicatamente con una spatola.</div>
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Stendere l'impasto sulla placca del forno rivestita di carta da forno.</div>
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Livellare l'impasto e cuocerlo in forno a 190° C per 8 minuti.</div>
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Sfornare, ricoprire con carta da forno e capovolgerlo sul piano di lavoro. Staccare la carta di cottura molto delicatamente.</div>
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Avvolgetelo abbastanza stretto e chiudetelo in un canovaccio pulito e inumidito. Lasciare raffreddare per almeno due ore.</div>
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Nel frattempo preparate il ripieno:</div>
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Ingredienti:</div>
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100 ml di panna</div>
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2 cucchiai di zucchero</div>
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100 g di marmellata alle ciliege oppure un barattolo di Amarene in sciroppo</div>
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6 cucchiai di maraschino o Kirsch o, se si preferisce analcolico, dello sciroppo di ciliegia diluito</div>
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Montare la panna e aggiungervi lo zucchero. Mescolare bene.</div>
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Quando il rotolo è pronto, srotolarlo delicatamente, bagnarlo con liquore o sciroppo, farcirlo con la marmellata, la panna e riarrotolarlo Guarnire con la panna montata e qualche ricciolo o scaglia di cioccolato fondente.</div>
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<i>Je suis devenue folle pour tester rouleaux et rouleaux: le résultat était une catastrophe, toujours cassé. Après beaucoup de tentatives, j'ai trouvé la recette pour le Biscuit sur le Blog Croce e Delizia (<a href="https://crocedelizia.wordpress.com/2011/04/12/il-rotolo-che-non-si-rompe-esiste/" target="_blank">Il rotolo che non si rompe esiste</a>!) et je dois dire que grâce à ses instructions j'ai obtenu un rouleau parfait. Mes erreurs étaient essentiellement deux: laisser trop cuire le biscuit et ne pas l'enrouler dans un chiffon humide pour le laisser refroidir.</i></div>
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<i>Ingrédients pour Biscuit:</i></div>
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<i>5 gros œufs</i></div>
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<i>140 g de farine</i></div>
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<i>125 g de sucre</i></div>
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<i>30 g de poudre de cacao</i></div>
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<i>Battre les œufs avec le sucre jusqu'à ce qu'ils deviennent très enflés et mousseux.</i></div>
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<i>Ajouter la farine et le cacao et mélanger délicatement avec une spatule.</i></div>
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<i>Étaler la pâte sur la plaque du four recouverte de papier sulfurisé.</i></div>
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<i>Cuire au four à 190 ° C pendant 8 minutes.</i></div>
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<i>Retirer du four, couvrir de papier sulfurisé et tourner à l'envers sur la surface de travail. Retirez le papier de cuisson très doucement.</i></div>
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<i>Enveloppez-le assez serré et fermez-le dans un chiffon propre. Laisser refroidir pendant au moins deux heures.</i></div>
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<i>Pendant ce temps, préparer la farce:</i></div>
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<i>Ingrédients:</i></div>
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<i>100 ml de crème</i></div>
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<i>2 cuillères à soupe de sucre</i></div>
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<i>100 g de confiture de cerises ou un bocal de cerises au sirop </i></div>
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<i>6 cuillères à soupe de kirsch ou Maraschino ou, si vous préférez non alcoolisée, sirop de cerises dilué</i></div>
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<i>Fouetter la crème et ajouter le sucre. Bien mélanger.</i></div>
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<i>Lorsque le rouleau est prêt dérouler doucement, baigner avec la liquer ou sirop, le farcir avec la confiture, la crème et enrouler à nouveau. </i></div>
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<i>Garnir de crème fouettée et copeaux de chocolat noir.</i></div>
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<br />Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-87841257201113633122015-04-29T00:37:00.003-07:002015-04-29T00:50:07.423-07:00Grissini con strutto<div class="content" style="background-color: white; color: #333333; font-family: Lato, sans-serif; font-size: 14px; line-height: 19.6000003814697px;">
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I grissini sono una cosa quasi introvabile all'estero ecco perchè ho deciso di prepararmeli da sola. Ho optato per questa variante allo strutto perchè mi ricorda i grissini che ho sempre mangiato a casa mia. Ricordi di colazioni dei nonni che li mettevano nel caffelatte oppure li usavano per cucinare una strana minestra chiamata "Panada", forse un'invenzione di mia nonna, perchè da allora non l'ho più sentita nominare.<br />
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Prendevi del tempo per prepararli perchè sono diverse infornate per cuocerli tutti, al massimo diminuite proporzionalmente le dosi per l'impasto.<br />
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<b><span lang="IT" style="font-family: Arial, sans-serif; font-size: 13.5pt;"> <o:p></o:p></span></b></div>
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<span lang="IT" style="font-family: Arial, sans-serif; font-size: 10.5pt;">Ingredienti:<br />
250 g di farina<br />
10 g di lievito di birra in cubetto <br />
50 g di strutto<br />
125 cc di acqua tiepida (circa!)<br />
1 cucchiaino di sale.<br />
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Impastare a lungo tutti gli ingredienti fino ad avere un composto morbido ed
omogeneo<o:p></o:p></span></div>
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<span lang="IT" style="font-family: Arial, sans-serif; font-size: 10.5pt;"><br />
<br />
Far lievitare per 6 ore, dopodiché stendere la pasta, oliare la superfice e ricavarne
dei lunghi salsicciotti da disporre nella teglia. Spennellarli nuovamente di olio. Ci
vorranno parecchie infornate per cuocere tutti i grissini, perché si devono
disporre ben distanziati tra loro. Fare attenzione affinché siano
tutti dello stesso diametro e dimensione perché altrimenti vi ritroverete ad
avere alcune parti bruciacchiate e altre molli all’interno. <o:p></o:p></span></div>
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<span lang="IT" style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 107%;">Infornare subito a 190 per
circa 20 minuti.</span></blockquote>
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Varianti: prima di formare i grissini aggiungere all'impasto, a vostro piacimento, uno dei seguenti ingredienti: pezzetti di noci, olive, rosmarino, cipolle e procedere come descritto sopra. Oppure rotolarli nei semi di sesamo o spennellarli con paprika...</div>
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Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-8328960098130776642015-02-09T07:49:00.000-08:002015-02-11T01:48:58.130-08:00Crostata di pere e cioccolato - Tarte poire et chocolat - Pears and chocolate pie<div class="separator" style="clear: both; text-align: center;">
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(<i>Version en français en bas de la page</i>) Ho incominciato ad interessarmi alla pasticceria proprio con la pasta frolla. All'inizio non veniva mai, o si sbriciolava troppo o era appiccicosa. Davo poca o nessuna importanza alla raccomandazione "lasciarla riposare in frigo per almeno un'ora". Si può immaginare il risultato disastroso. Con un po' di pazienza e di orgoglio ci ho riprovato e devo dire che da allora non la sbaglio più. Il segreto è lavorarla in fretta e, ebbene sì, lasciarla riposare in frigo per almeno un'ora, il burro ha il tempo di risolidificare e di aiutare così la lavorazione. Non andando matta per la classica crostata alla confettura mi sono cimentata in questa torta pere e cioccolato.<br />
<br />
<i><u>Per la pasta frolla:</u></i><br />
300 g di farina 00<br />
150 g di zucchero<br />
150 g di burro tagliato a dadini a temperatura ambiente<br />
2 uova<br />
un pizzico di sale <br />
<br />
<i><u>Per il ripieno:</u></i><br />
6 pere Kaiser di media dimensione (si possono utilizzare anche altre varietà di pere)<br />
100 g cioccolato fondente tagliato molto fine<br />
una manciata di dadini di cioccolato o gocce<br />
<br />
<i><u>Procedimento:</u></i><br />
Preriscaldare il forno statico (non ventilato) a 160/170 °C. <br />
<br />
In una terrina mescolare la farina con lo zucchero e il sale. Aggiungere il burro tagliato a dadini e incorporarlo con le mani, aggiungere le uova, finire di impastare velocemente sul piano di lavoro, formare una palla liscia e omogenea e LASCIARE RIPOSARE IN FRIGO PER ALMENO UN'ORA...uff, l'ho scritto!<br />
<br />
Prendere due terzi di impasto e tirare la pasta necessaria a foderare una teglia a cerniera da 20/22 cm lasciare i bordi molto alti, almeno 3/4 cm.<br />
<br />
Tagliare le pere a fettine abbastanza fini, mescolarle con il cioccolato e distribuire sulla pasta già preparata nella teglia.<br />
<br />
Stendere la restante pasta frolla e andare a ricoprire la crostata, pinzare i bordi in modo da sigillarla.<br />
<br />
Punzecchiare la superficie con un coltello e incastrare in modo disordinato dei dadini/gocce di cioccolato sulla superficie.<br />
<br />
Infornare per 35/40 minuti.<br />
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<div class="tw-data-text vk_txt tw-ta tw-text-small" data-fulltext="" data-placeholder="Traduzione" dir="ltr" id="tw-target-text" style="height: 1536px; text-align: left;">
<span class="" id="result_box" lang="fr" tabindex="-1"><u><i><span class="hps">Pour la pâte</span>:</i></u><br /> <span class="hps">300 g de farine</span> <span class="hps">00</span><br /> <span class="hps">150</span> <span class="hps">g de sucre</span><br /> <span class="hps">150</span> <span class="hps">g de beurre</span> <span class="hps">en dés</span> <br />2 œufs<br /> <span class="hps">une pincée de sel</span><br /><br /> <u><i><span class="hps">Pour la garniture:</span></i></u><br /> <span class="hps">6</span> <span class="hps">poires</span> <span class="hps">Kaiser</span> <span class="hps">taille moyenne</span> <span class="hps atn">(</span>vous pouvez aussi <span class="hps">utiliser d'autres</span> <span class="hps">variétés</span>)<br /> <span class="hps">100</span> <span class="hps">g de chocolat noir</span> <span class="hps">haché</span><span class="hps"></span><br /> <span class="hps">une poignée de</span> <span class="hps">dés</span> <span class="hps">ou de gouttes</span> <span class="hps">de chocolat</span><br /><br /> <u><i><span class="hps">Procédure:</span></i></u><br /> <span class="hps">Préchauffer le</span> <span class="hps">four statique</span> <span class="hps atn">(</span>non <span class="hps">ventilé</span>) <span class="hps">à</span> <span class="hps">160/170</span> <span class="hps">° C</span><br /><br /> <span class="hps">Dans</span> <span class="hps">un bol, mélanger</span> <span class="hps">la farine</span>, le sucre <span class="hps">et le sel</span>. <span class="hps">Ajouter le</span><span class="hps"> beurre en dés</span> <span class="hps">et l'incorporer</span> <span class="hps">avec vos mains</span>, <span class="hps">ajouter</span> <span class="hps">les œufs</span>, <span class="hps">mélanger rapidement</span>, terminer de pétrir sur le plan <span class="hps"> de t</span><span class="hps">ravail</span>, <span class="hps">former une boule</span> <span class="hps">lisse et homogène</span> et la laisser <span class="hps">au réfrigérateur pendant</span> <span class="hps">une heure.</span><br /><br /> <span class="hps">Prenez</span> <span class="hps">les deux tiers de</span><span class="hps"> pâte</span> et étalez-là dans votre moule à tarte<span class="hps"></span> <span class="hps"></span> <span class="hps">de</span> <span class="hps">20/22</span> <span class="hps">cm,</span> <span class="hps">laisser les</span> <span class="hps">bords</span> <span class="hps">très haut</span>, <span class="hps">au moins</span> <span class="hps">3/4</span> <span class="hps">cm</span>.<br /><br /> <span class="hps">Couper les</span> <span class="hps">poires</span> <span class="hps">en tranches</span> <span class="hps"></span><span class="hps">plutôt </span></span><span class="" id="result_box" lang="fr" tabindex="-1"><span class="hps">fines</span></span><span class="" id="result_box" lang="fr" tabindex="-1">, <span class="hps">mélanger avec</span> <span class="hps">le chocolat et</span> déposez-les<span class="hps"> sur la pâte</span> <span class="hps">déjà</span> préparée dans la moule<span class="hps"></span>.<br /><br /><span class="hps">Étaler la pâte</span> <span class="hps">restante et</span> <span class="hps">aller à</span> <span class="hps">couvrir</span> <span class="hps">la tarte</span>, <span class="hps">pincer les</span> <span class="hps">bords</span> <span class="hps">pour sceller</span>.<br /><br /> <span class="hps">Piquer</span> <span class="hps">la surface</span> <span class="hps">avec un couteau</span> <span class="hps">et enchâsser</span><span class="hps"> de manière désordonnée</span> des<span class="hps"></span> <span class="hps">dés</span> ou des gouttes de <span class="hps"></span><span class="hps">chocolat</span> <span class="hps">sur la</span> <span class="hps">surface.</span><br /><br /> <span class="hps">Cuire au four pendant</span> 35 à 40 <span class="hps">minutes</span>.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-29634982295800556052015-01-19T02:35:00.000-08:002015-01-20T00:13:28.740-08:00Torcettini di Saint Vincent<div class="separator" style="clear: both; text-align: center;">
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<i>(version en français en bas de la page</i>) I torcettini di Saint Vincent sono veramente i "miei biscotti", legati a tanti ricordi e tradizioni. Era il classico regalo che si portava quando si andava in visita a qualche familiare o amico di famiglia. Nella pasticceria dove li producevano, mi ricordo questo grande contenitore di legno e vetro stipato di torcettini. Sfogliando "Le ricette regionali italiane" di Anna Gosetti della Salda, (mitico ricettario della cucina regionale italiana, arrivato alla diciottesima edizione, la prima risale al 1967), mi imbatto nella ricetta dei torcettini. Non vedevo l'ora di provarla. Ho dovuto apportare qualche modifica, soprattutto nella cottura, perchè bruciavano sotto a causa dello zucchero che colava e caramellizzava sul fondo della placca.<br />
<br />
Ingredienti:<br />
250 g di farina bianca <br />
120 ml di acqua tiepida (non calda)<br />
1 cucchiaino di lievito di birra secco<br />
1 cucchiaino di sale <br />
120 g di burro morbido<br />
zucchero semolato<br />
<br />
Sciogliere il lievito nell'acqua tiepida (è importante che non sia troppo calda, perchè ucciderebbe il lievito) e un cucchiaino di zucchero. Lasciare agire per qualche minuto. Impastare la miscela di acqua e lievito con la farina fino ad ottenere un impasto morbido ed omogeneo. Lasciare lievitare un'ora. Dopodichè reimpastare con il burro morbido, manipolare l'impasto per almeno 10 minuti, L'operazione viene facilitata dall'utilizzo di un'impastatrice. Fare riposare un'altra ora.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiddeJSycex9dDA5cLVWnLWg2NMk75NMPQzCiHAL5l4e7aN1NFna4x9avpQz3wmQkgMbksIggwBwOr4axDJlq8Bt6-as1Bme2lIlxHtevI6E7m8nhlTDvaoHbnnbT-HoDv12s8DmHIiR1Q/s1600/20150117_143911.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/AVvXsEhiddeJSycex9dDA5cLVWnLWg2NMk75NMPQzCiHAL5l4e7aN1NFna4x9avpQz3wmQkgMbksIggwBwOr4axDJlq8Bt6-as1Bme2lIlxHtevI6E7m8nhlTDvaoHbnnbT-HoDv12s8DmHIiR1Q/s1600/20150117_143911.jpg" height="225" width="400" /></a><br />
Sgonfiare la pasta e formare dei "salamini" più sottili di una matita, tagliarli della lunghezza di 12 cm e passarli nello zucchero semolato.<br />
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Formare delle piccole ciambelline a "goccia" schiacciando bene le punte una sull'altra per impedire che durante la cottura si aprano. Disporre i torcetti ben distanziati l'uno dall'altro sulla griglia del forno ricoperta di carta antiaderente e cuocere a 220° C per 11 minuti. <br />
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Si mantengono a lungo in una scatola di latta.<br />
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<div class="MsoNormal">
<br />
<span class="hps"><span lang="FR" style="mso-ansi-language: FR;">Les
biscuits « Torcettini</span></span><span lang="FR" style="mso-ansi-language: FR;"> de <span class="hps">Saint</span> <span class="hps">Vincent »</span> <span class="hps">sont</span> <span class="hps">vraiment</span> <span class="hps">"</span>mes
<span class="hps">biscuits"</span>, <span class="hps">liés à de nombreux</span>
<span class="hps">souvenirs et</span> <span class="hps">traditions</span>. <span class="hps">C’était le</span> typique <span class="hps">cadeau qu’on apportait</span> <span class="hps">quand on allait en visite</span>. Je <span class="hps">me souviens de
ce</span> <span class="hps">grand récipient</span> <span class="hps">en bois et
verre</span> <span class="hps">encombré de Torcettini dans la</span> <span class="hps">boulangerie où</span> <span class="hps">ils sont produits</span>. <span class="hps">Feuilletant</span> <span class="hps">"</span>Les <span class="hps">recettes</span>
<span class="hps">régionales italiennes</span>" de <span class="hps">Anna</span>
<span class="hps">Gosetti</span> <span class="hps">della</span> <span class="hps">Salda</span>,
<span class="hps">(</span>livre <span class="hps">légendaire de</span> <span class="hps">la cuisine régionale italienne</span>, <span class="hps">viennent à la</span>
<span class="hps">dix-huitième édition</span>, <span class="hps">la première</span>
a été publiée <span class="hps">en 1967</span>), je tombe <span class="hps">sur la
recette</span> <span class="hps">des</span> <span class="hps">Torcettini</span>. <span class="hps">Je ne pouvais pas</span> <span class="hps">attendre pour l'essayer</span>.
<span class="hps">J’ai dû</span> <span class="hps">faire des changements</span>, en
particulier <span class="hps">dans la cuisson</span>, <span class="hps">car les
premiers ont brûlés par dessous</span> <span class="hps">en raison du sucre qui</span>
<span class="hps">coulait</span> <span class="hps">et se caramélisait</span> <span class="hps">sur le fond</span> <span class="hps">de la plaque</span>.<br />
<br />
<span class="hps">ingrédients:</span><br />
<span class="hps">250</span> <span class="hps">g de</span> <span class="hps">farine
blanche</span><br />
<span class="hps">120</span> <span class="hps">ml d'eau</span> <span class="hps">tiède
(pas chaude</span>)<br />
<span class="hps">1</span> <span class="hps">cuillère à café de</span> <span class="hps">levure sèche </span><br />
<span class="hps">1 cc de sel</span><br />
<span class="hps">120</span> <span class="hps">g</span> <span class="hps">de beurre
mou</span><br />
<span class="hps">du sucre granulé</span><br />
<br />
<span class="hps">Dissoudre</span> <span class="hps">la levure</span> <span class="hps">dans l'eau chaude</span> <span class="hps">(</span>c’est important que
l’eau <span class="hps">ne soit pas</span> <span class="hps">trop chaude</span>, <span class="hps">parce que ça tuerait la levure</span>) avec <span class="hps">une
cuillère à café</span> <span class="hps">de sucre</span>. <span class="hps">Laisser
agir quelques</span> <span class="hps">minutes</span>. <span class="hps">Pétrir</span>
<span class="hps">le mélange</span> <span class="hps">d'eau et de</span> <span class="hps">poudre à pâte</span> <span class="hps">avec la farine</span> <span class="hps">jusqu'à obtenir une pâte</span> <span class="hps">souple et lisse</span>.
<span class="hps">Laisser lever</span> pendant <span class="hps">une heure.</span> <span class="hps">Puis</span> <span class="hps">remixer</span> <span class="hps">avec le</span>
<span class="hps">beurre mou</span>, manipuler <span class="hps">la pâte</span> <span class="hps">pendant au moins</span> <span class="hps">10 minutes</span>. <span class="hps">L'opération devient plus simple avec un mélangeur</span>. <span class="hps">Laisser reposer</span> <span class="hps">pendant une heure</span>.<br />
<br />
<br />
<span class="hps">Dégonfler</span> <span class="hps">la pâte</span> <span class="hps">et former des</span> <span class="hps">"</span>saucisses" <span class="hps">plus minces</span> <span class="hps">qu'un crayon</span>, <span class="hps">couper une longueur de</span> <span class="hps">12</span> <span class="hps">cm</span> <span class="hps">et les tremper dans</span> <span class="hps">le
sucre granulé</span>.<br />
<br />
<span class="hps">Formez de petits</span> "<span class="hps">bretzels"</span> <span class="hps">en forme de</span> <span class="hps">«goutte», il faut bien</span> <span class="hps">écraser</span> <span class="hps">les extrémités l’une sur l’autre pour
prévenir</span> l’<span class="hps">ouverte</span> <span class="hps">pendant la
cuisson</span>. <span class="hps">Disposez les</span> <span class="hps">Torcettini</span>
<span class="hps">bien éloignés</span> <span class="hps">les uns des autres</span> <span class="hps">sur la grille</span> <span class="hps">du four</span> <span class="hps">recouverte
de papier</span> <span class="hps">sulfurisé</span> <span class="hps">et cuire à
220</span> <span class="hps">° C pendant</span> <span class="hps">11 minutes</span>.<br />
<br />
<span class="hps">Ils se maintiennent pendant quelques temps dans une boîte en
métal.</span></span></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-60386294562228759312014-12-11T01:30:00.001-08:002015-01-19T05:33:51.849-08:00Biscotti di Natale e Panforte<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1IqYb4nqDyC8jp9y5St91rULtuP2wisiaYg5V0WTkRK6IpulXt2qvVPzufDz9WT7x6RLuF9mOXDNRxQhIv7vFKANxuBJn9PzjaGNPj_42k46AWVQvZTi6InLMMWy8AWWJwEkO4Z0CPIF/s1600/Collage+biscotti+di+Natale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1IqYb4nqDyC8jp9y5St91rULtuP2wisiaYg5V0WTkRK6IpulXt2qvVPzufDz9WT7x6RLuF9mOXDNRxQhIv7vFKANxuBJn9PzjaGNPj_42k46AWVQvZTi6InLMMWy8AWWJwEkO4Z0CPIF/s1600/Collage+biscotti+di+Natale.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVyUw3S5aY3XrtBTfumc3wPIzy-dPmtpEmwrXGm6nmbpwn-OfNmBoSuzhg_pVd4ksCCJhjPSpF6jqjUJEoZYBIwK41wiL5Y5wtARrqtYXSiAu29yZ9lhYINH9ojgdLPilCY9apQ3N-hNP/s1600/Biscotti+di+Natale+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Ho impastato biscotti per due giorni, svariate quantità di uova, farina, burro e zucchero. Per non parlare della cannella, zenzero, mandorle e vaniglia. Ma quando ho ammirato il risultato ero proprio soddisfatta, anche perchè con nove bambini in cucina direi che ho passato il test per essere ammessa nei Marines. I biscotti scelti quest'anno sono stati ispirati dal Blog <a href="http://www.cavolettodibruxelles.it/" target="_blank"> "Il cavoletto di Bruxelles"</a> (che dire sul blog del Cavoletto? La prima reazione é una folgorazione amorosa, la seconda uno
sconforto inconsolabile. Foto magnifiche, scrittura inarravabile,
ricette tutte da cucinare, da salvare e da gustare. Bene per noi pivelle
del Blog fai da té, due cose rimangono da fare: ammirare e cercare di migliorare mantenendo la propria peculiarità) quindi per le ricette delle <a href="http://www.cavolettodibruxelles.it/2007/12/dalle-stelline-alle-stelle-zimtsterne" target="_blank">Stelle alla Cannella</a>, <a href="http://www.cavolettodibruxelles.it/2007/12/spritz" target="_blank">Spritz</a> e <a href="http://www.cavolettodibruxelles.it/2007/12/pepparkakor" target="_blank">PepparKakor</a> vi rimando gentilmente al suo sito, perchè non ho aggiunto niente di mio, era tutto perfetto. Per il Panforte però ci tengo a darvi la mia ricetta, anche perchè dietro c'è una piccola tradizione di famiglia.</div>
<br />
<b>Panforte</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRhVJFwfl5mJKpuENYHmLOxgDFl8PhsjvAs5E0UkfsWyJyn-GwrHEW0g_CnUfSz6WDzNybpAg4PlsQm3svP5F6mFa73cIphsnPhm3clQc2dTw2XdQGEt1hrekip24lb5ZYaKfomKXfBgU/s1600/20141211_102737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRhVJFwfl5mJKpuENYHmLOxgDFl8PhsjvAs5E0UkfsWyJyn-GwrHEW0g_CnUfSz6WDzNybpAg4PlsQm3svP5F6mFa73cIphsnPhm3clQc2dTw2XdQGEt1hrekip24lb5ZYaKfomKXfBgU/s1600/20141211_102737.jpg" height="640" width="360" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbrYQjgSfuGtO9yWbUwTPbo12l-LgWQlSBn5Tw-E9J8mX0oK02ubUIKrxy779G7y2U2Ov_1NnM8SuPDHNUOia_viKUeFKFOTB1INO2AbvAh7HzTj8tMxG9NUaZys6oaYsMJD8-76s6l-u/s1600/20141211_092517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbrYQjgSfuGtO9yWbUwTPbo12l-LgWQlSBn5Tw-E9J8mX0oK02ubUIKrxy779G7y2U2Ov_1NnM8SuPDHNUOia_viKUeFKFOTB1INO2AbvAh7HzTj8tMxG9NUaZys6oaYsMJD8-76s6l-u/s1600/20141211_092517.jpg" height="225" width="400" /> </a></div>
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Dovrei chiamarlo il panforte di Marta, è lei che da anni ha creato la sua personale tradizione natalizia di fare il panforte in casa in quantità industriali per poi distribuirlo ad amici e parenti. E' grazie a lei che ho smesso di dire "A me il panforte non piace", non ha niente a che vedere con il dolce in vendita nei supermercati. La sua ricetta esatta non la so, ma ne ho trovata una di base su "Oggi cucini tu, 2" di Anna Moroni e di Antonella Clerici, che ho personalizzato soprattutto sulla quantità e qualità di spezie. La ricetta originale prevedeva solo la cannella.</div>
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Per 1 Kg di dolce:</div>
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Ingredienti:</div>
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160 g di farina 00 </div>
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120 g di mandorle</div>
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120 g di nocciole</div>
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200 g di canditi (cercete di trovare i canditi sfusi di soliti in vendita nelle pasticcerie o nelle bancarelle di frutta secca, altrimenti vanno bene quelli a dadini già miscelati)</div>
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100 g di fichi secchi </div>
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1 cucchiaio di cannella</div>
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1/2 cucchiano di zenzero macinato</div>
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1/2 cucchiaino di cardamomo macinato</div>
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1 punta di cucchiaino di chiodi di garofano macinati</div>
160 g di miele d'acacia <br />
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160 g di zucchero a velo</div>
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1 pizzico di sale</div>
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Tostare in forno a 200° C per 5 minuti le mandorle e le nocciole e lasciare raffreddare.</div>
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Tagliare a dadini i fichi e se non lo sono già anche i canditi.</div>
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Foderare solo il fondo di una teglia a cerniera di 22 cm di diametro.</div>
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Mescolare una ciotola: farina, mandorle, nocciole, spezie, canditi e fichi.</div>
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In una casseruola far bollire il miele con lo zucchero per 3-4 minuti, quando spumeggia versarvi la miscela di farina/spezie/canditi e amalgamare bene aggiungendo due cucchiai d'acqua. </div>
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Versare l'impasto nello stampo e livellarlo bene con l'aiuto del fondo inumidito di un bicchiere.</div>
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Cuocere in forno a 170°C per 20 minuti circa, poi abbassare a 130-140 °C e continuare la cottura per altri 10 minuti. </div>
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Spegnere e lasciare asciugare in forno per 30 minuti.</div>
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Lasciare raffreddare e con l'aiuto della lama di un coltello staccare il panforte dai bordi e tenere coperto con dell'alluminio per 10 giorni, per far si che tutti i profumi e sapori si amalgamino tra di loro. Dopo di che spolverare con zucchero a velo, tagliare a losanghe e servire o regalare.</div>
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<b>L'idea in più</b>: se volete regalarne uno intero, visto che è un dolce molto calorico e importante, se ne possono fare di forme piu piccole e impacchettarle con della carta da forno e dello spago magari rosso e bianco. Se si vuole regalare tagliato a losanghe si puo mettere in sacchettini o scatoline di latta insieme ad altri biscotti natalizi.</div>
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Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-64186862101850619952014-11-29T00:18:00.000-08:002014-11-29T00:26:45.261-08:00Zucca in Saor<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Che dire della zucca, dovrei scrivere un'Ode alla zucca. Qui viene glorificata dal Saor: condimento a base di cipolle in agrodolce utilizzato nella cucina veneziana per accompagnare alcune pietanze, in particolare le sarde (<i>sardèe in saór</i>) (<a href="http://it.wikipedia.org/wiki/Saor">http://it.wikipedia.org/wiki/Saor</a>). Avendo nella libreria un bellissimo libro: "Ricette di osteria d'Italia. L'orto. 720 piatti dall'aglio alla zucca" di B. Minerdo e G. Novellini ne ho approfittato per concretizzare la ricetta di pag. 491.<br />
<br />
INGREDIENTI<br />
<br />
250g polpa di zucca pulita (io ho usato quella Mantovana, verde all'esterno e mooolto arancione all'interno, anche discretamente dura da tagliare)<br />
4 cipolle <br />
50g uvetta<br />
50g pinoli<br />
2 foglie alloro<br />
2 chiodi garofano<br />
aceto di vino bianco<br />
olio extra vergine<br />
sale e pepe<br />
<br />
PREPARAZIONE<br />
<br />
Ammollare l'uvetta in acqua tiepida.<br />
<br />
Tagliare la zucca a fettine piuttosto spesse e cuocerla a vapore massimo 10 minuti (deve rimanere bella soda).<br />
<br />
Sbucciare le cipolle, affettarle piuttosto sottili, eventualmente con l'aiuto di un robot o di una mandolina, (in questo caso occhio alle dita) e metterle in padella con 4 cucchiai d'olio a fuoco medio basso, finchè non diventano morbide e trasparenti. Attenzione non devono mai né friggere né scurire.<br />
Poi sfumarle con 4 cucchiai di aceto di vino bianco.<br />
<br />
Aggiungere alloro e chiodi di garofano, salare, pepare e lasciare ancora a fuoco basso per una ventina di minuti, controllando che non attacchino alla pentola, devono risultare stufate.<br />
<br />
Aggiungere i pinoli, cuocere ancora per 5 minuti, poi spegnere il fuoco e mettere l'uvetta scolata e strizzata dall'acqua di ammollo.<br />
<br />
Fare intiepidire il saor e aggiungerlo alla zucca precedentemente cotta. Chiudere in un barattolo di vetro e fare insaporire in frigo per 24 ore. <br />
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<i>Version en français</i></div>
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<u><b>Zucca in Saor (Courge aigre-douce) </b></u></div>
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<u><b><span class="" id="result_box" lang="fr"></span></b></u></div>
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<u><b><span class="" id="result_box" lang="fr"></span></b></u></div>
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<span class="" id="result_box" lang="fr"><u><b><span class="hps alt-edited"></span><span class="hps"></span></b></u><br /> <span class="hps">Parler de la courge? J</span><span class="hps">e devrais écrire</span> <span class="hps">un poème sur la</span><span class="hps"> courge</span>. <span class="hps">Ici elle est</span> <span class="hps">glorifiée par</span> le <span class="hps">Saor</span><span class="">:</span> <span class="hps">condiment</span> <span class="hps">préparé</span> <span class="hps">avec des oignons en aigre-douce</span><span class="hps"></span> <span class="hps">utilisé dans</span> <span class="hps">la cuisine vénitienne</span> <span class="hps">pour accompagner</span> <span class="hps">certains plats</span>, <span class="hps">en particulier des sardines</span> <span class="hps atn">(</span></span><span class="" id="result_box" lang="fr"><i>sardèe in saór</i>) <span class="hps atn">(</span>http://it.wikipedia.org/wiki/Saor). <span class="hps"> Etant donné que j'ai un</span> <span class="hps">beau livre de legumes</span> <span class="hps">dans la bibliothèque</span>: <span class="hps atn">"</span>..</span>Ricette di Osteria d'Italia. L'orto. 720 piatti dall'aglio alla zucca"<span class="" id="result_box" lang="fr"> <span class="hps">par</span> <span class="hps">B.</span> <span class="hps">et G.</span> <span class="hps">Minerdo</span>, <span class="hps">j'en ai profité</span> <span class="hps">pour réaliser</span> <span class="hps">la</span><span class="hps"></span> <span class="hps">recette de page </span><span class="hps">491</span>.<br /><br /> <span class="hps">INGRÉDIENTS</span><br /><br /> <span class="hps">250g</span><span class="hps"> de pulpe de courg</span><span class="hps atn">e (</span>j'ai utilisé <span class="hps">la qualité</span> <span class="hps">"Mantovana"</span>, à l'extérieur <span class="hps">vert et</span> <span class="hps">très orange à l'</span><span class="hps">intérieur</span>, même <span class="hps">assez</span> <span class="hps">difficile</span> <span class="hps">à couper, ça va très bien aussi le Potimarron</span>)<br /> <span class="hps">4 oignons</span><br /> <span class="hps">50g</span> <span class="hps">de raisins secs</span><br /> <span class="hps">50 g noix de pin</span><span class="hps"></span><br /> <span class="hps">2</span> <span class="hps">feuilles de laurier</span><br /> <span class="hps">2 gousses</span><br /> <span class="hps">vinaigre de vin blanc</span><br /> <span class="hps">huile d'olive extra</span> <span class="hps">vierge</span><br /> <span class="hps">sel et poivre</span><br /><br /> <span class="hps">PRÉPARATION</span><br /><br /> <span class="hps">Faire tremper les</span> <span class="hps">raisins secs dans de</span> <span class="hps">l'eau tiède</span>.</span></div>
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<span class="" id="result_box" lang="fr"><br /> <span class="hps">Couper</span> <span class="hps">le potiron en</span> <span class="hps">tranches plutôt</span> <span class="hps">épais et</span> <span class="hps">cuire à la vapeur</span> <span class="hps">jusqu'à</span> <span class="hps">10 minutes</span> <span class="hps atn">(</span>doit rester <span class="hps">assez ferme</span>).<br /><br /> <span class="hps">Peler les</span> <span class="hps">oignons</span>, <span class="hps">couper en tranches</span> <span class="hps">assez fines</span>, <span class="hps">éventuellement avec l'aide</span> <span class="hps">d'un</span> <span class="hps">robot ou</span> <span class="hps">d'une mandoline</span>, <span class="hps">(dans ce cas</span>, <span class="hps">attention à vos</span> <span class="hps">doigts</span>) <span class="hps">et les mettre dans</span> <span class="hps">une casserole avec</span> <span class="hps">4 cuillères à soupe</span> <span class="hps">d'huile d'olive</span> <span class="hps">à feu moyen</span> <span class="hps">doux, jusqu'à ce</span> <span class="hps">qu'ils soient tendres</span> <span class="hps">et transparente</span><span class="hps">.</span> Ne faire jamais frire ou assombrir les oignons.</span></div>
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<span class="" id="result_box" lang="fr"><br />Ajouter <span class="hps"></span><span class="hps">4</span> <span class="hps">cuillères à soupe</span><span class="hps"></span> <span class="hps">de</span> <span class="hps">vinaigre de vin blanc</span> e laisser évaporer.</span></div>
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<span class="" id="result_box" lang="fr"><br /> <span class="hps">Ajouter</span> <span class="hps">les feuilles et les</span> <span class="hps">gousses</span> <span class="hps">laurier,</span> <span class="hps">le sel et le</span> <span class="hps">poivre et</span> <span class="hps">laisser</span> <span class="hps">à nouveau</span> <span class="hps">à feu doux</span> <span class="hps">pendant environ vingt minutes</span>, en vérifiant que <span class="hps">ne</span> <span class="hps">attachent</span> <span class="hps">pas</span> <span class="hps">le pot</span>, <span class="hps">doit être</span> <span class="hps">compote</span>.</span></div>
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<span class="" id="result_box" lang="fr"><br /> <span class="hps">Ajouter</span> <span class="hps">les</span> <span class="hps">noix de pin</span>, <span class="hps">cuire pendant</span> <span class="hps">5 minutes</span>, <span class="hps">puis éteignez le</span> <span class="hps">feu et mettre</span> <span class="hps">les</span> <span class="hps">raisins égouttés</span>.<br /> <span class="hps">Faire</span> <span class="hps">refroidir et</span> <span class="hps">ajouter à la</span> courge <span class="hps">préalablement</span> <span class="hps">cuite</span>. <span class="hps">Fermez</span> <span class="hps">dans un bocal</span> <span class="hps">de verre</span> <span class="hps">et laisser épicer</span> <span class="hps">dans le réfrigérateur pendant</span> <span class="hps">24 heures</span>.</span></div>
Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-59633870317799756922014-08-30T12:52:00.002-07:002014-12-11T03:47:59.651-08:00Focaccia Pugliese<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/AVvXsEjY_hhEW8cEVtN-GQcqvXb07FSM5dznR_90igeLZIKlXovBNx-OPvSHWXZiO_NC9pHJ3fefDkpRFAgbGY_ATJq-seM1O2nHGj9omU0IdT_qacZ_w6pDmO_3Czvlut9p7Wm1-heGwOted_XM/s1600/20140830_150219.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_hhEW8cEVtN-GQcqvXb07FSM5dznR_90igeLZIKlXovBNx-OPvSHWXZiO_NC9pHJ3fefDkpRFAgbGY_ATJq-seM1O2nHGj9omU0IdT_qacZ_w6pDmO_3Czvlut9p7Wm1-heGwOted_XM/s1600/20140830_150219.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Focaccia pugliese</td></tr>
</tbody></table>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 5"/>
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit;">Focaccia Pugliese (versione in italiano in basso)</span><br />
<br /></div>
<br /><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">Ingrédients pour 4 personnes: <br />
<br />
500 g de farine <br />
25 g de lévure fraîche<br />
250 ml eau tiède<br />
1 pomme de terre bouillie <br />
1 c.s. sel <br />
7 c.s. huile extra vierge d’olive<br />
10 tomates cerises<br />
10 olives <br />
origan <br />
<br />
</span></span><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">
</span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">Faites
fondre</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">la levure</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">dans l'eau tiède</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">avec une</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">cuillère à café de</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">sucre</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">et</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">une cuillère à soupe</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">de farine</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">prise</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">du total.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">Mettez la farine dans un bol avec la pomme de
terre en purée, le sel et 5 cuillères à soupe d’huile extra vierge d’olive.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">Pétrissez en ajoutant un peu à la foi l'eau avec la levure, </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">si</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> <span lang="FR">dans </span></span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">le bol</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">est trop compliqué</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">versez</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">la pâte sur</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">une surface farinée</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">et pétrir</span><span style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"> </span><span style="font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">pendant 5 minutes</span><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">, puis remettez la pâte dans le bol, couvrez avec du film alimentaire et
laissez lever pendant 8 heures.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">Reprenez la pâte et remettez-la sur une surface
farinée et travaillez-la pendant encore 5 minutes en enlevant le bulles d’air.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><br />
Graissez avec un cuillère à soupe d'huile une plaque ronde à pizza et étirez la pâte avec vos mains. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">Avec un pinceau alimentaire recouvrez la pâte
avec l’huile restant.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">Laissez lever encore 2 heures.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">Coupez les tomates cerise en deux et insérez-les
dans la pâte.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span style="mso-spacerun: yes;"> </span><br />
Ajoutez également les olives, origan et une pincée de sel. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;">Cuisez au four à 200 degrés pendant environ une 25
minutes.</span></span><br />
<br />
<br />
<i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"><span class="hps">Focaccia</span> <span class="hps">Pugliese (versione italiana)</span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"><span class="hps"> </span> </span></span></span></i><br />
<i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"></span></span></span></i><br />
<i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"><span class="hps">Ammettiamolo, abito all'estero, ma arrivo dall'Italia, e questo fa si che di base io sia già considerata </span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"><span class="hps"> un mago della cucina. Incarno un pregiudizio di tradizioni culinarie, di massaie che fanno sempre la pasta in casa e che detengono i segreti della cucina da generazioni e generazioni. Io non sono tutto questo, sono una cuoca della domenica, a volte arrivo a casa e faccio un toast o la classica pasta in bianco. Io e l'arrosto siamo nemici reciproci, dopo averne buttati via parecchi mi son detta che è meglio se mangio quello della mamma o della suocera. Alla fine, pero', mi va bene perchè amo cucinare e quando mi metto all'opera lo faccio con dedizione e passione, trovo una vera soddisfazione nel far piacere agli altri con il cibo. Cosi sono tutti contenti, sia chi si aspetta da me qualche consiglio/segreto per la buona riuscita di qualche piatto, sia io, che posso raccontare con dedizione le mie avventure ai fornelli. Questo è successo e succede tutte le volte che porto la focaccia a qualche festa o aperitivo. E puntualmente mi chiedono la ricetta. Voilà!</span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"><span class="hps"><br /></span></span></span></span></i>
<i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"><span class="hps">Ingredienti per</span> <span class="hps">4</span> <span class="hps">persone</span>: <br /><br /> <span class="hps">500</span> <span class="hps">g di farina</span> <br /> <span class="hps">25 g</span> <span class="hps">di lievito fresco</span> <br /> <span class="hps">250 ml</span> <span class="hps">di acqua calda</span> <br /> <span class="hps">1 patata</span> <span class="hps">bollita</span> <span class="hps"></span> <br /> <span class="hps">1</span> <span class="hps">c.s.</span> <span class="hps">sale</span> <br /> <span class="hps"></span> <span class="hps">7</span> <span class="hps">c.s.</span> <span class="hps"></span></span></span></span></i><i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"> <span class="hps">Olio </span></span></span></span></i><i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"><span class="hps">extra vergine di oliva</span> <br /> <span class="hps">10</span> <span class="hps">pomodorini</span> <br /> <span class="hps">10</span> <span class="hps">olive</span> <br /> <span class="hps">origano</span> <br /><br /><br /><span class="hps">Sciogliere il lievito</span> <span class="hps">in</span> <span class="hps">acqua tiepida</span> <span class="hps">con un cucchiaino</span> <span class="hps">di</span> <span class="hps">zucchero e</span> <span class="hps">un cucchiaio di farina</span> <span class="hps">presa dal</span> <span class="hps">totale</span>. <br /><br /><span class="hps">Mettere la farina</span> <span class="hps">in</span> <span class="hps">una ciotola con</span> le<span class="hps"> patate schiacciate</span>, il <span class="hps">sale e</span> <span class="hps">5 cucchiai </span><span class="hps"></span> <span class="hps">di olio</span> <span class="hps">di oliva</span> <span class="hps">extra vergine</span>. <br /><br /><span class="hps">Impastare</span><span class="">,</span> <span class="hps">aggiungendo un</span> <span class="hps">po' d'acqua</span><span class="hps"></span> <span class="hps">con il lievito</span>, <span class="hps">se</span> impastare nella <span class="hps">ciotola risultasse troppo</span><span class="hps"> complicato</span> versare <span class="hps">la</span> <span class="hps">pasta su una superficie</span> <span class="hps">infarinata</span> <span class="hps">e</span> <span class="hps">impastare</span> <span class="hps">per 5 minuti</span>. Rimettere <span class="hps">l'impasto</span> <span class="hps">nella ciotola</span>, <span class="hps">coprire con</span> <span class="hps">pellicola trasparente</span> <span class="hps">e lasciare</span> <span class="hps">lievitare per</span> 6/<span class="hps">8 ore.</span> <br /><br /><span class="hps">Prendete</span> <span class="hps">l'impasto</span> <span class="hps">e girarlo</span> <span class="hps">su una superficie</span> <span class="hps">infarinata</span> <span class="hps">e</span> <span class="hps">lavorare</span> <span class="hps">per</span> <span class="hps">altri 5 minuti</span>, eliminando <span class="hps">le</span> <span class="hps">bolle d'aria</span>. <br /><br /><span class="hps">Ungere</span> <span class="hps">con</span> <span class="hps">un cucchiaio</span> <span class="hps">di</span> <span class="hps">olio</span> <span class="hps">una</span> <span class="hps">teglia</span> <span class="hps">rotonda da pizza e</span> <span class="hps">stendere la pasta</span> <span class="hps">con le mani</span>. <br /><br /><span class="hps">Spennellare</span> <span class="hps">l'impasto</span><span class="hps"> con</span> <span class="hps">l'olio rimasto</span>. <br /><br /><span class="hps">Lasciare</span> <span class="hps">lievitare</span> <span class="hps">ancora</span> <span class="hps">per 2 ore</span>. <br /><br /><span class="hps">Tagliare i</span> <span class="hps">pomodorini</span> <span class="hps">a metà e</span> <span class="hps">inserirli</span> <span class="hps">nell'impasto</span>. </span></span></span></i><br />
<i><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR-CH;"><span class="" id="result_box" lang="it"><br /><span class="hps">Aggiungere anche</span> <span class="hps">le olive</span>, <span class="hps">origano</span> <span class="hps">e</span> <span class="hps">un pizzico di sale</span>. <br /><br /><span class="hps">Infornare</span> <span class="hps">a 200 ° per</span> <span class="hps">circa 25 minuti</span>.</span> </span></span></i></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-35978371572660392312014-03-02T08:45:00.000-08:002015-01-20T00:14:05.543-08:00Giovani tifose del Toro crescono <div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-50515744817479246642014-01-19T02:44:00.002-08:002014-12-12T02:07:35.220-08:00Lo pan ner<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/AVvXsEhoI8t7R_h5sKuMVSbm2rfNwJBENuFYs2d-ZNnvpMSQiVpDWk-PPemfMnuGDroKfR4d1k-Ru-6f9MvXzjkzYVPb5pB9UWU0e5PZqGMUNFpSa0lswVg598oUhDqGvEgaSE80wq0kTSA4mG5m/s1600/IMG_9931.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoI8t7R_h5sKuMVSbm2rfNwJBENuFYs2d-ZNnvpMSQiVpDWk-PPemfMnuGDroKfR4d1k-Ru-6f9MvXzjkzYVPb5pB9UWU0e5PZqGMUNFpSa0lswVg598oUhDqGvEgaSE80wq0kTSA4mG5m/s1600/IMG_9931.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lo pan ner</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"></td></tr>
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Antica tradizione della Valle d'Aosta, ancora oggi protagonista di sagre e rievocazioni. In tanti villaggi di montagna una volta all'anno si accende ancora il forno e tutti gli abitanti collaborano alla preparazione e cottura del pane. Prima o poi parteciperò anch'io a questa bella festa. Per adesso procedo alla versione casalinga, e anche senza forno a legna devo dire che il risultato è eccellente. Il profumo e il sapore è proprio quello che ricordavo. Una volta indurito si taglia in parti più o meno piccole (ci vorrebbe il copapan...) e si usa nelle minestre o nel latte. Numerose sono infatti le ricette tipiche della Valle d'Aosta che ne prevedono il goloso riutilizzo (lo Favô, la Seupetta à la Cogneintse, la Seuppa del povero, Seuppa à la Valpellinentse...), proprio perchè si cuoceva solo una volta all'anno e poi si faceva seccare nelle apposite rastrelliere. Un giorno o l'altro proverò anche il tiramisù con il pane nero.<br />
<br />
Ricetta:<br />
400 g di farina di segale<br />
400 g di farina di frumento<br />
560 g di acqua<br />
25 g di lievito di birra fresco<br />
15 g di sale <br />
1 cucchiaino di malto (facoltativo) (si trova nei negozi di prodotti biologici o erboristerie)<br />
<br />
Far sciogliere il lievito nell'acqua tiepida con il malto e lasciare agire per 20 minuti.<br />
In una capiente ciotola miscelare le farine e il sale.<br />
Quando il liquido con il lievito comincerà a fermentare (schiumetta bianca in superficie) versarlo poco per volta nelle farine e cominciare ad impastare. Quando il composto sarà manipolabile, rovesciarlo sulla spianatoia e continuare ad impastare per almeno 7/10 minuti (l'ideale sarebbe un'imastatrice o planetaria).<br />
Far riposare il pane per 3/4 ore.<br />
Dopodichè disporlo nuovamente su una spianatoia infarinata, lavorarlo fino a formare una palla liscia ed omogenea e lasciarlo ancora 30 minuti coperto con un canovaccio sulla placca da forno. Accendere il forno a 220° C con una scodella piena d'acqua per mantenere la giusta umidità.<br />
Nel frattempo spennellare la superficie del pane con dell'acqua, formare una croce sulla superficie e spolverarlo con della farina.<br />
Infornare il pane per 50 minuti.<br />
Il pane sarà pronto quando picchiettando la parte inferiore renderà un suono cavo.<br />
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Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-32566185987072692522013-12-05T00:25:00.000-08:002013-12-05T00:31:04.899-08:00Lucie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4FpMTbUBnmlJZ-mPspZlVr6sBRBZ5XxB2_1WCSyPznHG2pEK-MALLsGD4fHlII1WCt4TG_xp2Tq_BodsmMUtELYLqcJSBvMozj7cqE8cYcl5NrGfgq8hf6rukCjjyKWWD4RF2kQ7pkgn/s1600/IMG_9755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4FpMTbUBnmlJZ-mPspZlVr6sBRBZ5XxB2_1WCSyPznHG2pEK-MALLsGD4fHlII1WCt4TG_xp2Tq_BodsmMUtELYLqcJSBvMozj7cqE8cYcl5NrGfgq8hf6rukCjjyKWWD4RF2kQ7pkgn/s640/IMG_9755.JPG" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLX23a_5H5tuJkoe39pl_GJyxTtNYjFJvZgPGZg0tyMxK-ZunDWFy0eY0suKEq5AbBjyHz6Gku5_irmvk19p5Jk3mV6yvluqzKE-kzavCAy5Xef5iphL2kNeL2lNkBUg8qauTFc8z7zLlM/s1600/IMG_9758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLX23a_5H5tuJkoe39pl_GJyxTtNYjFJvZgPGZg0tyMxK-ZunDWFy0eY0suKEq5AbBjyHz6Gku5_irmvk19p5Jk3mV6yvluqzKE-kzavCAy5Xef5iphL2kNeL2lNkBUg8qauTFc8z7zLlM/s640/IMG_9758.JPG" width="480" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-2783140272880922072013-11-24T10:24:00.000-08:002014-11-03T01:11:14.253-08:00English afternoon - Tè delle cinque come a Londra<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfylCXCdBuK9gOq3kow-zg9RHWNWt1QTe5_1qJZ-zznhhZp6QRNSTS-tt7114gLh3pPE19zZaXoyWYyICkQMC3tZ0UHESrssQRzZW4bYiPrYvg9itFfTyT8x5JesLYwxNdFrDVLm2cf2G/s1600/IMG_9724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfylCXCdBuK9gOq3kow-zg9RHWNWt1QTe5_1qJZ-zznhhZp6QRNSTS-tt7114gLh3pPE19zZaXoyWYyICkQMC3tZ0UHESrssQRzZW4bYiPrYvg9itFfTyT8x5JesLYwxNdFrDVLm2cf2G/s640/IMG_9724.JPG" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OypZwF3I6fO1Q4ATgkvoPw36xgeEYavjT7AAufH8VwmDekeCCU_JKHTbD5LSLHqBdExs3bJsLLJNOpHifnWcTMrsgnuDZq9S210HMXJHOiwmLGl8UEguqk3eBPaMZUvoDCbi54dm5I5g/s1600/IMG_9723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OypZwF3I6fO1Q4ATgkvoPw36xgeEYavjT7AAufH8VwmDekeCCU_JKHTbD5LSLHqBdExs3bJsLLJNOpHifnWcTMrsgnuDZq9S210HMXJHOiwmLGl8UEguqk3eBPaMZUvoDCbi54dm5I5g/s640/IMG_9723.JPG" height="640" width="480" /></a></div>
Dopo essere stata invitata al meraviglioso e godurioso "Afternoon Tea" realizzato da Laure's Kitchen (<a href="https://www.facebook.com/laureskitchen?fref=ts">https://www.facebook.com/laureskitchen?fref=ts</a>) alla Table d'Hôtes di Rueyres-Treyfayes, ho provato a rifare quasi tutto e mi ha dato molto soddisfazione! Sandwich di pan brioche fatto in casa con mousse di salmone, sandwich di pane di segale con Serac e chutney di mango, tartine con composta di fichi, chèvre/lardo e ruchetta, scones nature da servire con crème double (della Gruyères... miam) e confetture fatte in casa di marroni e fragole, orange posset in bicchierini, Lemon Drizzli cake e mini muffin al cioccolato. Il tutto accompagnato da Hammam tè nero e tè verde Genmaicha. Good afternoon!<br />
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<div style="margin-bottom: 0cm;">
<i><span lang="fr-FR">Après avoir été
invité au magnifique "Afternoon Tea" de Laure's Kitchen
(https://www.facebook.com/laureskitchen?fref=ts) à la Table d'Hôtes
Rueyres-Treyfayes, j'ai essayé de refaire presque tout et m'a donné
beaucoup de satisfaction! Sandwich de pain brioche fait maison avec
de la mousse de saumon, sandwich sur pain de seigle avec Serac et
chutney de mangue, tartes à la compotée de figues, chèvre / bacon
et salade de roquette, scones servis avec crème double (de la
Gruyères miam ... ) et de confitures maison marrons et fraise,
Orange Posset en spetits verres, Lemon Drizzli cake et mini muffins
au chocolat. Le tout accompagné par Hammam thé noir et Genmaicha
thé vert. Good afternoon!</span></i>
</div>
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Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-73495216141742551812013-11-17T07:00:00.000-08:002013-11-17T07:12:08.998-08:00Donuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyoqm7TFqV7cQMMQKMWXCDYFhI3hRb1a3IwOvAiIZEfE9la5G530hKS0TfrOl9VuRxrBGz-Xm3JE_Bg4xoVqUY7CfXmfT7dHiFldOF0Dk_SuLbOB3JLz_YnvZ4npKrnDjitc2dtujHXXe/s1600/IMG_9699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyoqm7TFqV7cQMMQKMWXCDYFhI3hRb1a3IwOvAiIZEfE9la5G530hKS0TfrOl9VuRxrBGz-Xm3JE_Bg4xoVqUY7CfXmfT7dHiFldOF0Dk_SuLbOB3JLz_YnvZ4npKrnDjitc2dtujHXXe/s640/IMG_9699.JPG" width="480" /></a></div>
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Quando guardavo i Simpsons mi sono sempre chiesta cosa avessero di così speciale queste ciambelle tanto adorate da Omer. Il mio inconscio le ha da sempre archiviate nello scaffale "cibo spazzatura" e da allora ci sono rimaste. Fino a quando, un giorno al bar insieme ad alcuni piccoli amici, le ho riviste e naturalmente hanno catalizzato i loro sguardi e le loro papille gustative ed in coro hanno esclamato "Donuts!!!". In effetti erano bellissime ed invitanti. Da fissata per l'alimentazione sana quale sono non le ho comprate, nonostante le varie proteste che ne sono sorte... Ma arrivata a casa l'idea di realizzarle mi frullava nella testa. Allora ho incominciato la ricerca per poterle riprodurre e ho aspettato di poter avere tempo a sufficienza per riuscire a realizzarle. Infatti il procedimento è stato un po' lungo, insomma si deve iniziare la sera prima per averle pronte a merenda del giorno successivo (a causa delle varie lievitazioni e cottura). Anche perchè non usando margarine e grassi idrogenati vari, la loro freschezza e friabilità non dura per molto e dovranno essere quindi consumate subito. Non vi preoccupate, i bambini (e non) impazziranno e verranno spazzolate in un attimo. Non vi dico la soddisfazione di passare da vecchia megera che non fa contenti i bambini comprandogli un "innocuo dolcetto" a maga dei Donuts nel giro di pochi giorni. </div>
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Non sto a riscrivere tutta la ricetta perchè ho seguito alla lettera quella del mitico blog Giallo Zafferano (<a href="http://ricette.giallozafferano.it/Donuts.html">http://ricette.giallozafferano.it/Donuts.html</a>)</div>
Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-13122330088489474782013-11-17T06:17:00.001-08:002013-11-17T06:20:46.108-08:00Panini al cioccolato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRV5f1tNaet7JVHju5aoLFXUVdCsZLZJzfDl__cfCdP1k6kxZZr5ND8nhvPz76Ab7Devr7tw0TgDJkqeBtk9V23YPRj_d5aPLmFdnGAZjKY3HoICkQ_t3inMRZrNTQPo7zblnxlOszt44/s1600/Panini+al+cioccolato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRV5f1tNaet7JVHju5aoLFXUVdCsZLZJzfDl__cfCdP1k6kxZZr5ND8nhvPz76Ab7Devr7tw0TgDJkqeBtk9V23YPRj_d5aPLmFdnGAZjKY3HoICkQ_t3inMRZrNTQPo7zblnxlOszt44/s640/Panini+al+cioccolato.JPG" width="640" /></a></div>
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Era da tanto che studiavo una ricetta per ottenere dei panini al cioccolato, morbidi, ben lievitati e con un'impressione di godurioso, ma con una base super sana. Ecco la conclusione dei miei studi. E' un collage di ricette che ho assemblato per creare i miei personalissimi panini. Non posso neanche tradurre in francese il titolo perchè "Pain au chocolat" ha tutta un'altra accezione e quindi si chiameranno "Panini al cioccolato" anche per i francofoni o meglio: "Paninì al cioccolatò"!</div>
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Ingredienti per circa 12/15 panini:<br />
60 ml di olio<br />
50 g di burro<br />
4 cucchiai di zucchero<br />
1 cubetto di lievito di birra (25 g)<br />
100 ml di latte tiepido<br />
1 uovo<br />
1 presa di sale<br />
400 g di farina 0<br />
100 g di farina integrale<br />
75 g di gocce di cioccolato (o cioccolato fondente in pezzetti)<br />
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<div style="text-align: justify;">
Sciogliere il lievito nel latte tiepido con un cucchiaio di zucchero e lasciare riposare fino a quando non si forma schiuma in superficie.</div>
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Miscelare le farine e il sale in una ciotola.</div>
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Preparare a parte la miscela "liquida" sbattendo con le fruste l'uovo e lo zucchero, in seguito aggiungere l'olio e il burro sciolto e lasciato raffreddare.</div>
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Aggiungere il composto con lievito e latte alla farina e in seguito la miscela liquida. </div>
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Impastare il tutto molto bene, anche per 10 minuti, fino a formare una palla omogenea.</div>
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Adagiare l'impasto in una ciotola, coprire con pellicola trasparente e lasciare lievitare 3/4 ore nel forno spento, ma con la luce accesa.</div>
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Stendere l'impasto su una superficie coperta da carta da forno fino a ottenere un'altezza di 1 cm. </div>
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Distribuirvi in modo uniforme il cioccolato, schiacciandole nell'impasto con l'aiuto del mattarello.</div>
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Tagliare delle strisce di 3/4 cm per 15/18 cm e arrotolarle su se stesse partendo dal lato corto fino a formare delle chioccioline.</div>
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Lasciare lievitare ancora una o due ore sulla placca da forno coperta di carta da forno.</div>
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Cuocere in forno a 180° per 15 minuti. </div>
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<br />Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-34104993612859047242013-09-13T00:46:00.000-07:002013-09-13T00:46:45.618-07:00Lucille bambola rock - Lucille poupée rock<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5YRJPqY0RwNEj9ccoxZuOcBf8JDpYjRqaTIIucHA1vCYA3o2gGj8OAphyxq3tZgVUQhhzTmfcNDP1TJ45TAWQY7TVxWMa4LUKULK9B0cMtkSiqAtBGc5o-MQpEKxv6eZe5TuIitJSf68/s1600/DSCN0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5YRJPqY0RwNEj9ccoxZuOcBf8JDpYjRqaTIIucHA1vCYA3o2gGj8OAphyxq3tZgVUQhhzTmfcNDP1TJ45TAWQY7TVxWMa4LUKULK9B0cMtkSiqAtBGc5o-MQpEKxv6eZe5TuIitJSf68/s640/DSCN0037.JPG" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwYtn4Wf0Z6gZ-9HWuTy5mB2Z41QXUO6mhEavWlHhBDNY2Q-z90eaVtFcTovelni7cURzhJp34Y3N5AjOD1dxjycODm69P4W95knoyDrESBB5FF7umiO38xVgraFcYJEVvhi53v_1g9VF/s1600/DSCN0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwYtn4Wf0Z6gZ-9HWuTy5mB2Z41QXUO6mhEavWlHhBDNY2Q-z90eaVtFcTovelni7cURzhJp34Y3N5AjOD1dxjycODm69P4W95knoyDrESBB5FF7umiO38xVgraFcYJEVvhi53v_1g9VF/s400/DSCN0035.JPG" width="400" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-41736140589428926512013-08-25T07:00:00.000-07:002013-09-13T00:47:40.537-07:00Gelo di anguria<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8b6a9_Vt-vYm-fhr5ono3uDd6goA6oGcmGb4VaF1dOf-ZP4J5L7Od8wZZdTZjb635GGpa8L-93ybsNghw210H79VNC2lU3qjLpTBIo2ETxkxZFszvt5qTHTY5qrzTx23B_qFkUYaPWXZ/s1600/IMG_8984copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8b6a9_Vt-vYm-fhr5ono3uDd6goA6oGcmGb4VaF1dOf-ZP4J5L7Od8wZZdTZjb635GGpa8L-93ybsNghw210H79VNC2lU3qjLpTBIo2ETxkxZFszvt5qTHTY5qrzTx23B_qFkUYaPWXZ/s640/IMG_8984copia.JPG" width="480" /></a></div>
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Lo so, lo so, state tornando dalle vacanze, state pensando a come si potrà mai riuscire a riabituarsi alle scarpe chiuse e a come si riuscirà a conciliare il corso di nuoto con quello di musica, l'appuntamento dal dentista e la voglia di iscriversi al corso di pilates... Bene voi avete ancora un po' di tempo, da noi domani si ricomincia la scuola e perchè non darsi una bella mazzata finale utilizzando l'ultimo giorno di vacanza per realizzare ricette a tema "Nostalgia d'estate"?</div>
<div style="text-align: justify;">
Ho trovato questa ricetta creativa (e altre, prossimamente su questo canale) su Sale & Pepe Kids (http://www.saleepepe.it/notizie-varie/rivista-mensile-sale-e-pepe.html), ci sono tante idee simpatiche e facilissime per creare in cucina, e non, con i bambini. </div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<u>Ingredienti:</u></div>
<div style="text-align: justify;">
1 kg di anguria</div>
<div style="text-align: justify;">
40 g di amido di frumento</div>
<div style="text-align: justify;">
zucchero (facoltativo)</div>
<div style="text-align: justify;">
120 g di marzapane pronto </div>
<div style="text-align: justify;">
colorante alimentare verde</div>
<div style="text-align: justify;">
zucchero a velo</div>
<div style="text-align: justify;">
50 g di gocce di cioccolato</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<u>Procedimento:</u></div>
<div style="text-align: justify;">
Private l'anguria della buccia, tagliatela a pezzi e schiacciatela in un setaccio per ricavare il succo, meglio ancora se avete l'accessorio del robot per fare le centrifughe.</div>
<div style="text-align: justify;">
Stemperate l'amido in una casseruola con poco succo, poi versate il resto e, se l'anguria non è abbastanza dolce, un poco di zucchero. Portate a bollore, sul fuoco al minimo (se no si formeranno degli orribili grumi), e cuocere 4-5 minuti. Versate in una teglia a cerniera di 20/22 cm e fate raffreddare. </div>
<div style="text-align: justify;">
Passate in frigo 6 ore.</div>
<div style="text-align: justify;">
Dividete in due parti il marzapane e tingetene una con qualche goccia di colorante. Stendete entrambe a 3-4 mm sul piano cosparso di zucchero a velo. Sformate la gelatina, tagliatela a fette e decoratele con la "buccia" ricavata da 2 strisce di marzapane, 1 neutra e 1 verde, e qualche goccia di cioccolato.</div>
Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com1tag:blogger.com,1999:blog-2038465613843631213.post-58159540361138482332013-07-03T01:38:00.002-07:002013-07-03T01:43:20.677-07:00Regalo per le maestre della scuola dell'infanzia<br />
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Ci risiamo... Cosa regalare alle maestre alla fine dell'anno scolastico? Una bellissima borsa-capolavoro disegnata in esclusiva da Benedetta (6 anni). Buone vacanze!Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com0tag:blogger.com,1999:blog-2038465613843631213.post-74390549554605777502013-07-01T04:37:00.001-07:002013-07-03T01:40:48.450-07:00Cuscino "Amicizia" - Punto dritto e appliqué<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/AVvXsEjAYtN4wl1lpPlKLat3twvq_z0lPezvbzrJEp4BnmO8_wCoYL74hEtyWkXEoCZdRlKCholWogwrIUqE0kCtc6SUTNyA05iOyjziUDMgu-zwxVmBzRQmDE9QlYvuz89lEfBk35kuXD6CGtmI/s1600/IMG_8510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYtN4wl1lpPlKLat3twvq_z0lPezvbzrJEp4BnmO8_wCoYL74hEtyWkXEoCZdRlKCholWogwrIUqE0kCtc6SUTNyA05iOyjziUDMgu-zwxVmBzRQmDE9QlYvuz89lEfBk35kuXD6CGtmI/s640/IMG_8510.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cuscino "Amicizia"</td></tr>
</tbody></table>
Dopo aver adorato dal primo istante il cuscino di Zut (<a href="http://atelier-zut.over-blog.com/article-coussin-zut-sous-mon-parapluie-105603351.html">http://atelier-zut.over-blog.com/article-coussin-zut-sous-mon-parapluie-105603351.html</a>) ho provato a riprodurne uno "a modo mio", lo so perde in poesia, ma sono già soddisfatta. Come ho fatto? Ho disegnato sulla tela prendendo ispirazione dalla stessa illustrazione di Csil (<a href="http://csil.ultra-book.com/">http://csil.ultra-book.com/</a>) e ho ricamato con punto dritto. Devo solo imparare a mettere le cerniere!Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com2tag:blogger.com,1999:blog-2038465613843631213.post-22979772058106332262013-06-29T03:05:00.001-07:002013-06-29T03:11:11.897-07:00Semifreddo ai pistacchi e lamponi - Parfait pistaches et framboises<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/AVvXsEigZSi41Xwlw5Bo5gjGNPY0x7p4E4NqxszxSrTytsCbztRcMEMd4jAV2QQJFaCTxN2lrQnm6K-xf2vc4DVsPTGOyCwkWvmd3a512-G6UhCeWcQBTNa3nPgzMjQfTUs9p5jHQeENBuzz2s1e/s1600/IMG_8322+-+Copia.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZSi41Xwlw5Bo5gjGNPY0x7p4E4NqxszxSrTytsCbztRcMEMd4jAV2QQJFaCTxN2lrQnm6K-xf2vc4DVsPTGOyCwkWvmd3a512-G6UhCeWcQBTNa3nPgzMjQfTUs9p5jHQeENBuzz2s1e/s320/IMG_8322+-+Copia.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Semifreddo ai pistacchi e lamponi</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Ricetta perfetta per l'estate (Version en français dessous). Un'altra ricetta ispirata da Benedetta Parodi. <a href="http://www.blogger.com/(http://imenudibenedetta.blogspot.com/2013/05/semifreddo-ai-pistacchi-e-fragole.html)">(http://imenudibenedetta.blogspot.com/2013/05/semifreddo-ai-pistacchi-e-fragole.html)</a><br />
<br />
<div dir="LTR" id="post-body-1503455274638532874">
<br />
<b>Ingredienti </b><br />
<ul><ul>
<li><div style="margin-bottom: 0cm;">
per il croccante
</div>
</li>
</ul>
<li><div style="margin-bottom: 0cm;">
100 gr di pistacchi
</div>
</li>
<li><div style="margin-bottom: 0cm;">
120 gr di zucchero
</div>
</li>
<li><div style="margin-bottom: 0cm;">
2 cucchiai di acqua
</div>
<ul>
<li><div style="margin-bottom: 0cm;">
per la salsa alle fragole
</div>
</li>
</ul>
</li>
<li><div style="margin-bottom: 0cm;">
40 gr di zucchero
</div>
</li>
<li><div style="margin-bottom: 0cm;">
125 gr di lamponi (anche surgelati)
</div>
</li>
<li><div style="margin-bottom: 0cm;">
succo di limone qb
</div>
<ul>
<li><div style="margin-bottom: 0cm;">
per la crema
</div>
</li>
</ul>
</li>
<li><div style="margin-bottom: 0cm;">
2 cucchiai di zucchero a velo
</div>
</li>
<li><div style="margin-bottom: 0cm;">
2 tuorli
</div>
</li>
<li>250 gr di ricotta
<br />
</li>
</ul>
<ol>
<li><div style="margin-bottom: 0cm;">
Tritare i pistacchi al mixer.
</div>
</li>
<li><div style="margin-bottom: 0cm;">
Sciogliere lo zucchero in un
pentolino con 2 cucchiai d'acqua, lasciare caramellare senza mescolare fino a quando il colore diventa marroncino e si formano le bolle.
</div>
</li>
<li><div style="margin-bottom: 0cm;">
Aggiungere i pistacchi al
caramello, mescolare velocemente poi stenderlo tra due fogli di carta
da fornoil più finemente possibile.</div>
</li>
<li><div style="margin-bottom: 0cm;">
Per la salsa, mettere in un
pentolino i lamponi con zucchero e succo di
limone e far cuocere per qualche minuti a fiamma dolce.
</div>
</li>
<li><div style="margin-bottom: 0cm;">
Per la base della crema sbattere
i tuorli con lo zucchero a velo, poi aggiungere la ricotta e
amalgamare.
</div>
</li>
<li><div style="margin-bottom: 0cm;">
Una volta raffreddato, tritare
metà del croccante e unirlo alla crema, amalgamando il tutto.
</div>
</li>
<li><div style="margin-bottom: 0cm;">
Riempire le coppette con questa
crema e metterla a raffreddare in freezer per almeno due ore.
</div>
</li>
<li>Servire completando con la salsa di lamponi frullata e
croccante di pistacchi tagliato a pezzetti.
<br />
</li>
</ol>
</div>
<div style="margin-bottom: 0cm;">
<i><span class="" id="result_box" lang="fr" tabindex="-1"><span class="hps">Recette parfaite</span> <span class="hps">pour l'été.</span> <br /><span class="hps"> </span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span class="" id="result_box" lang="fr" tabindex="-1"><span class="hps">Ingrédients</span><br /><br /> - <span class="hps">pour</span> <span class="hps">le croustillant:</span><br /> <span class="hps">100 grammes de</span> <span class="hps">pistaches</span><br /> <span class="hps">120</span> <span class="hps">grammes de sucre</span><br /> <span class="hps">2</span> <span class="hps">cuillères à soupe</span> <span class="hps">d'eau</span><br /> - <span class="hps">Pour la sauce</span> <span class="hps">aux framboises:</span><br /> <span class="hps">40</span> <span class="hps">grammes de sucre</span><br /> <span class="hps">125g</span> <span class="hps">de framboises</span><br /> <span class="hps">jus de citron</span> <span class="hps">au goût</span><br /> - <span class="hps">pour la crème:</span><br /> <span class="hps">2 cuillères à soupe</span> <span class="hps">de sucre en poudre</span><br /> <span class="hps">2 jaunes d'oeufs</span><br /> <span class="hps">250 g de</span> <span class="hps">Ricotta</span><br /><br /> <span class="hps">Hacher finement les</span> <span class="hps">pistaches</span> <span class="hps">au</span> <span class="hps">mixer</span>.<br /> <span class="hps">Dissoudre le</span> <span class="hps">sucre dans une casserole</span> <span class="hps">avec 2</span> <span class="hps atn">cuillères à soupe d'</span>eau et laissez <span class="hps">caraméliser</span>.<br /> <span class="hps">Ajouter</span> <span class="hps">les pistaches hachés au</span> <span class="hps">caramel</span><span class="hps">,</span> <span class="hps">mélanger</span> <span class="hps">rapidement</span> <span class="hps">puis</span> <span class="hps">l'étaler entre deux </span><span class="hps">feuilles</span> <span class="hps">de papier sulfurisé, le plus finement possible.</span><br /> <span class="hps">Pour la sauce</span>, <span class="hps">mettre dans une casserole</span> <span class="hps">les</span> <span class="hps">framboises hachées</span> <span class="hps">avec le sucre</span> <span class="hps">et le jus de</span> <span class="hps">citron et</span> <span class="hps">laisser cuire quelques</span> <span class="hps">minutes à feu doux</span>.<br /> <span class="hps">Pour la base</span> <span class="hps">de la crème</span> <span class="hps">battre au fouet</span> <span class="hps">les jaunes d'oeufs</span> <span class="hps">avec le sucre</span>, puis ajouter <span class="hps">la</span> <span class="hps">Ricotta</span> <span class="hps">et mélanger.</span><br /> <span class="hps">Une fois</span> <span class="hps">refroidie</span>, <span class="hps">passer au mixer</span> <span class="hps">la moitié du</span> <span class="hps">croustillant et</span> <span class="hps">l'ajouter à la</span> <span class="hps">crème</span>, <span class="hps">mélanger le tout</span>.<br /> <span class="hps">Remplissez les</span> <span class="hps">tasses</span> <span class="hps">avec la crème et</span> <span class="hps">laisser refroidir</span> <span class="hps">au congélateur pendant</span> <span class="hps">au moins</span> <span class="hps">une deux heures.</span><br /> <span class="hps">Servir avec</span> <span class="hps">la sauce</span> de framboises <span class="hps">et</span> <span class="hps">le </span></span></i><i><span class="" id="result_box" lang="fr" tabindex="-1"><span class="hps">croustillant de </span></span></i><i><span class="" id="result_box" lang="fr" tabindex="-1"><span class="hps">pistaches</span> <span class="hps">.</span></span></i>
</div>
Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com2tag:blogger.com,1999:blog-2038465613843631213.post-51001907571035424162013-06-06T02:23:00.003-07:002014-11-03T01:12:04.085-08:00Peperoni con mozzarella e capperi - Poivrons à la Mozzarella et aux câpres<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljr-YrHSUqt2E8LppXbWMgSHHpVUVTW33hwnOc2uY3PRKT_T-jHUyb4JgPJc8rhmAGEBzBwYKXIw3FJka4FHbGpA4mm2BWLr0cJVmjKscOLU1ZKDDBl7evUpIVUDUOf5Npa4gT3pSnoEE/s1600/IMG_6251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljr-YrHSUqt2E8LppXbWMgSHHpVUVTW33hwnOc2uY3PRKT_T-jHUyb4JgPJc8rhmAGEBzBwYKXIw3FJka4FHbGpA4mm2BWLr0cJVmjKscOLU1ZKDDBl7evUpIVUDUOf5Npa4gT3pSnoEE/s320/IMG_6251.JPG" height="240" width="320" /></a></div>
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<br />
<span class="" id="result_box" lang="it"><span class="hps">Barchette di peperoni</span> <span class="hps">con mozzarella e</span> <span class="hps">capperi</span><br /><br /><span class="hps">3 grandi</span> <span class="hps">peperoni</span><br /><span class="hps">16</span> <span class="hps">pomodorini</span><br /><span class="hps">6</span> <span class="hps">c</span>. <span class="hps">c</span>. <span class="hps">capperi</span><br /><span class="hps">mozzarella (si può sostituire con feta)</span><br /><span class="hps">basilico</span><br /><span class="hps">olio extra</span> <span class="hps">vergine di oliva</span><br /><span class="hps">sale</span><br /><br /><span class="hps">Tagliare</span> <span class="hps">i peperoni</span> <span class="hps">a metà, togliere i filamenti bianchi intern</span><span class="hps">i</span> <span class="hps">e</span> i <span class="hps">semi.</span><br /><span class="hps">Tagliate</span> <span class="hps">i pomodori</span> <span class="hps">in quarti</span>.<br /><span class="hps">Disponete</span> <span class="hps">i peperoni</span> <span class="hps">su una teglia</span> <span class="hps">foderata di carta forno</span> <span class="hps">e riempire</span> <span class="hps">con pomodori</span>, capperi, <span class="hps">un filo d'olio</span> <span class="hps">e sale.</span> <span class="hps">Cuocere in forno</span> <span class="hps">per 10 minuti a</span> <span class="hps">220 gradi</span> <span class="hps">e 20 minuti</span> <span class="hps">a 180</span>.<br /><span class="hps">Raffreddare</span> <span class="hps">e cospargere con</span> <span class="hps">pepe, mozzarella</span> <span class="hps">sbriciolata</span><span class="hps"> e</span> <span class="hps">foglie di basilico</span><span class="">.</span></span><br />
<br />
<span class="" id="result_box" lang="it"><span class=""> </span></span>
<br />
<div lang="fr-FR" style="margin-bottom: 0cm;">
<i>Poivrons à la Mozzarella
et aux câpres<br /><br />3 gros poivrons
</i></div>
<i>
</i>
<div lang="fr-FR" style="margin-bottom: 0cm;">
<i>16 tomates cerises
</i></div>
<i>
</i>
<div lang="fr-FR" style="margin-bottom: 0cm;">
<i>6 c. c. câpres
</i></div>
<i>
</i>
<div lang="fr-FR" style="margin-bottom: 0cm;">
<i>Mozzarella (ou feta)
</i></div>
<i>
</i>
<div lang="fr-FR" style="margin-bottom: 0cm;">
<i>basilic
</i></div>
<i>
</i>
<div lang="fr-FR" style="margin-bottom: 0cm;">
<i>extra vierge huile d'olive
</i></div>
<i>
</i>
<div lang="fr-FR" style="margin-bottom: 0cm;">
<i>sel
</i></div>
<i>
</i>
<div lang="fr-FR" style="margin-bottom: 0cm;">
<i><br />Couper les poivrons en
deux et les nettoyer de fils blancs internes et les graines.
</i></div>
<i>
</i>
<div style="margin-bottom: 0cm;">
<i><span lang="fr-FR">Couper les tomates
en quartiers.<br />Disposer les poivrons sur une plaque de cuisson
recouverte de papier sulfurisé et remplissez de tomates, de câpres,
un peu d'huile d'olive et le sel. Cuire au four pendant 10 minutes à
220 degrés et 20 minutes a 180.<br />Laisser refroidir et saupoudrer
de poivre avec mozzarella émiettée et les feuilles de basilic.</span></i>
</div>
Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com1tag:blogger.com,1999:blog-2038465613843631213.post-25272107923629936352013-05-24T05:24:00.003-07:002013-05-24T05:24:40.477-07:00Mini cheesecake au fruit de la passion<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsVxJLfzNkmG8YnYfy3t69qM8Oo9Nd8Z_HSTzc2OyV5Y03qgeFESZIkKh3_pcZN61dm24HqqD3-L9mH-IVjnKkJT7qGST7m1a1mo1wO-FSZOuiDLl_Y4eD9rVYbkdugClgV3QsS3FyCaW/s1600/cheese+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsVxJLfzNkmG8YnYfy3t69qM8Oo9Nd8Z_HSTzc2OyV5Y03qgeFESZIkKh3_pcZN61dm24HqqD3-L9mH-IVjnKkJT7qGST7m1a1mo1wO-FSZOuiDLl_Y4eD9rVYbkdugClgV3QsS3FyCaW/s320/cheese+cake.JPG" width="320" /></a></div>
<div class="cont_attr_answer3">
</div>
<div class="cont_attr_answer3">
Mi sono iscritta ad un concorso di cheese cake con le mie mini cheesecake al frutto della passione. Sono stata selezionata nelle "Top Ten" adesso per vincere (un robot da cucina!) servono le stelline. Chi mi vota? Il link è <a href="http://www.philadelphia.ch/philadelphia3/page?locale=chfr1" target="_blank"><span lang="FR-CH"><span face="Calibri" size="3" style="font-family: Calibri; font-size: small;">http://www.philadelphia.ch/<wbr></wbr>philadelphia3/page?locale=<wbr></wbr>chfr1</span></span></a><span style="text-decoration: underline;"><span color="#0000ff" style="color: blue;"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;"><span><span lang="FR-CH">.</span></span></span></span></span></span><br />
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<br /></div>
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<span lang="FR-CH"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;">Toutes nos félicitations, chère Star de gâteau!</span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="FR-CH"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;">Plus
de 350 recettes de gâteaux créatives ont été envoyées pour le concours
«Philadelphia recherche les stars des gâteaux». Ton gâteau<span> </span>été
nominé par notre jury et est maintenant sur le Cakewalk. Pour gagner le
premier prix, il faut obtenir le plus possible d'étoiles!</span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="FR-CH"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;">C'est aujourd'hui que commence le vote, aussi parles-en vite à tes amis et fais-les voter pour ta tarte sur </span></span></span></div>
<a href="http://www.philadelphia.ch/philadelphia3/page?locale=chfr1" target="_blank"><span lang="FR-CH"><span face="Calibri" size="3" style="font-family: Calibri; font-size: small;">http://www.philadelphia.ch/<wbr></wbr>philadelphia3/page?locale=<wbr></wbr>chfr1</span></span></a><span style="text-decoration: underline;"><span color="#0000ff" style="color: blue;"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;"><span><span lang="FR-CH">.</span></span></span></span></span></span></div>
<div class="cont_attr_answer3">
<span style="text-decoration: underline;"><span color="#0000ff" style="color: blue;"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;"><span><span lang="FR-CH"> </span></span></span></span></span></span></div>
<div class="cont_attr_answer3">
<span style="text-decoration: underline;"><span color="#0000ff" style="color: blue;"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;"><span><span lang="FR-CH"> </span></span></span></span></span></span></div>
<div class="cont_attr_answer3">
<span style="text-decoration: underline;"><span color="#0000ff" style="color: blue;"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;"><span><span lang="FR-CH"> </span></span></span></span></span></span></div>
<div class="cont_attr_answer3">
<span style="text-decoration: underline;"><span color="#0000ff" style="color: blue;"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;"><span><span lang="FR-CH"> </span></span></span></span></span></span></div>
<div class="cont_attr_answer3">
<span style="text-decoration: underline;"><span color="#0000ff" style="color: blue;"><span size="3" style="font-size: small;"><span face="Calibri" style="font-family: Calibri;"><span><span lang="FR-CH"></span></span></span></span></span></span>Je
trouve très sympa servir des mini cheesecakes aux invités, c'est moins
traditionnel mais sûrement plus scénographique. </div>
<div class="stdContBlock philPrefix">
<table><tbody>
<tr><td class="textArea">Ce gâteau a été fait avec:</td></tr>
</tbody></table>
</div>
<div class="cont_attr_answer4">
Philadelphia Nature</div>
<div class="stdContBlock noBody ">
<table><tbody>
<tr><td class="textArea"><h4>
Ingrédients</h4>
</td></tr>
</tbody></table>
</div>
<div class="cont_attr_answer5">
Pour la base:<br />
100 grammes de biscuits (ou biscottes pour une version allégée)<br />
60 grammes de beurre<br />
25 grammes de sucre<br />
Pour la garniture:<br />
500 g de Philadelphia<br />
100 grammes de sucre<br />
20 grammes de farine<br />
3 oeufs<br />
40 ml de crème<br />
une gousse de vanille<br />
confiture de fruit de la passion ou tropical</div>
<div class="stdContBlock noBody ">
<table><tbody>
<tr><td class="textArea"><h4>
Préparation</h4>
</td></tr>
</tbody></table>
</div>
Hacher grossièrement les biscuits au mixer et mélanger dans un bol avec le beurre fondu.<br />
Former une base avec les biscuits hachés dans des moules à muffins, en
appuyant avec les doigts et mettre au réfrigérateur pour solidifier.<br />
Pendant ce temps préparer la crème. Fouetter au mélangeur le
Philadelphia avec le sucre et la farine pendant environ trois minutes.<br />
Ajouter au mélange les oeufs, un à la fois, en mélangeant bien.<br />
Mélanger la crème et enfin la vanille (ouvrir les gousses et cueillir le centre avec un couteau).<br />
Remplissez avec un cuillère les mini-croûtes de biscuit.<br />
Cuire le tout à 175°C pendant 15 minutes, puis baisser le four à 120°C et terminer la cuisson dans environ 45-60 minutes.<br />
Décorez avec de la confiture de fruit de la passion. Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com1tag:blogger.com,1999:blog-2038465613843631213.post-35264145703615539752013-05-14T05:44:00.003-07:002014-11-03T01:12:42.252-08:00Scoiattolo (disegna il tuo pupazzo)<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/AVvXsEgN7TYAYfqrtXR9zpNUEU2AiaFU3O89pDmY17FGQW83z_lddOQD3JWDRDwrlvozYf78i78GIN5j-cIzJpK30wg5Jo1CngSlmQ6b-biFjzL7Ak20V8iy75aivIx7z4RPXsKbmwFCFuLOHCjv/s1600/IMG_8085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7TYAYfqrtXR9zpNUEU2AiaFU3O89pDmY17FGQW83z_lddOQD3JWDRDwrlvozYf78i78GIN5j-cIzJpK30wg5Jo1CngSlmQ6b-biFjzL7Ak20V8iy75aivIx7z4RPXsKbmwFCFuLOHCjv/s320/IMG_8085.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scoiattolo disegnato direttamente sulla tela da Alessandro (8 anni) e in seguito diventato Doudou</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmIvqvXoctbFxHoKtpRQgwOZBUcAlQqbaU_ubwweuB1suAjLlx_oy17DTelEkoMihzmvJ9nrkEXXDVpof-x7VCM-4mNRAK4B2Ms2VzVhyphenhyphen17nRwFQxhupLMse75lRdEkUJ_SjnfEK8_W5h/s1600/IMG_8086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmIvqvXoctbFxHoKtpRQgwOZBUcAlQqbaU_ubwweuB1suAjLlx_oy17DTelEkoMihzmvJ9nrkEXXDVpof-x7VCM-4mNRAK4B2Ms2VzVhyphenhyphen17nRwFQxhupLMse75lRdEkUJ_SjnfEK8_W5h/s320/IMG_8086.JPG" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1H-Hxeh183rf6dWf9Xz5qcmlANpgH54jsDF3uKhYjdSpc7nTM1KUg1XUQt_8x1OQhwcXNhqzbU1rwAxvGpoEmdqr4QP_ukm2w00kWv2lv_y-Vw1AI_sy2SU5dVIkm_Y7cjTKz3zkBF-45/s1600/IMG_8087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1H-Hxeh183rf6dWf9Xz5qcmlANpgH54jsDF3uKhYjdSpc7nTM1KUg1XUQt_8x1OQhwcXNhqzbU1rwAxvGpoEmdqr4QP_ukm2w00kWv2lv_y-Vw1AI_sy2SU5dVIkm_Y7cjTKz3zkBF-45/s320/IMG_8087.JPG" height="320" width="240" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com1tag:blogger.com,1999:blog-2038465613843631213.post-70678974105499898192013-04-29T05:05:00.001-07:002013-05-07T06:45:24.677-07:00Disegna il tuo pupazzo, Dessine ton doudou, Make your own doudou<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/AVvXsEjPbPYEnNLr0JLAhckVcUVU1vj1FcJFtiFORQhnwt9iBkfgWEYAFS0dipkGZW1aeNnzKwhORf2wg5-tL296dfDR0RDrjdViKrNPjetPowI0I0NF6LpSLPg03CQ1xlF7QOiL_aQ9q0ey-ukN/s1600/IMG_8066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbPYEnNLr0JLAhckVcUVU1vj1FcJFtiFORQhnwt9iBkfgWEYAFS0dipkGZW1aeNnzKwhORf2wg5-tL296dfDR0RDrjdViKrNPjetPowI0I0NF6LpSLPg03CQ1xlF7QOiL_aQ9q0ey-ukN/s320/IMG_8066.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lily fée disegnata da Benedetta (6 anni)</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZi9cI-SSPjrhH__yPEQw_SNHRt6bi76IAEhW5mz0GAt_M6J2P4CaX9W8uWGp1Y35XLbr0xNbO5f3nwX6sewvO6ieqNtWnrbq_2o1JsbzTCptwrS-h6SYt6HkQRvLuy_GabOv6hnTgYhVW/s1600/IMG_8061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZi9cI-SSPjrhH__yPEQw_SNHRt6bi76IAEhW5mz0GAt_M6J2P4CaX9W8uWGp1Y35XLbr0xNbO5f3nwX6sewvO6ieqNtWnrbq_2o1JsbzTCptwrS-h6SYt6HkQRvLuy_GabOv6hnTgYhVW/s320/IMG_8061.JPG" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHNxliiAyuplKHxOccKmbzYTPu31C8-K054yCJfDiUOPsh0zdApFSZsUZWnrPV9u01ju6f0OpSdCaj1omvqIOqMIueYMS6yF4JDUiA0_JjT_zP-SIuhqsP7O2BjD6uisySzmFsbGEDkin/s1600/IMG_8063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHNxliiAyuplKHxOccKmbzYTPu31C8-K054yCJfDiUOPsh0zdApFSZsUZWnrPV9u01ju6f0OpSdCaj1omvqIOqMIueYMS6yF4JDUiA0_JjT_zP-SIuhqsP7O2BjD6uisySzmFsbGEDkin/s320/IMG_8063.JPG" width="320" /></a></div>
Nuova rubrica! Disegna il tuo pupazzo. Mi sono liberamente ispirata al GE-NIA-LE Blog Zut. Adorabili i suoi pupazzi "Doudou Paul" (<a href="http://atelier-zut.over-blog.com/">http://atelier-zut.over-blog.com/</a>), ne ho ancora tanta di strada da percorre! Comunque mi è venuta voglia di abbandonare un attimo la strada delle bamboline realistiche per dare sfogo alla fantasia dei miei bambini. Anche la mia amica della Tana Creativa me lo aveva suggerito: "Perchè non creare pupazzi dai disegni dei bambini?". Effettivamente quali migliori stilisti e creativi si possono trovare in circolazione se non i mini designers che abbiamo in casa? Pubblicherò a breve anche lo scoiattolo disegnato da Alessandro (8 anni).Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com7tag:blogger.com,1999:blog-2038465613843631213.post-7602452892561763782013-04-20T10:15:00.000-07:002013-04-20T11:23:13.043-07:00Macarons au Caramel à la fleur de sel<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/AVvXsEi0NE-vEzQ8KxAOfaa2CvYidunW8j8ncgkbZCMZuUt9GaV1s5qFTPwKR4gIFbvSh5ZRkwvF-c9r86S_w7iNBBwdDzzAMbk4I_irFAWGyj1ZaSe6fHInWcDe2BbEWr5GuEmaBa5pm6_yBmpq/s1600/Macarons.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NE-vEzQ8KxAOfaa2CvYidunW8j8ncgkbZCMZuUt9GaV1s5qFTPwKR4gIFbvSh5ZRkwvF-c9r86S_w7iNBBwdDzzAMbk4I_irFAWGyj1ZaSe6fHInWcDe2BbEWr5GuEmaBa5pm6_yBmpq/s320/Macarons.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Macarons</td></tr>
</tbody></table>
<div align="JUSTIFY">
Mi sono innamorata di questi dolcetti, tipicamente francesi, passeggiando per le strade di Annecy, davanti alla vetrina di una pasticceria sono rimasta a bocca aperta, catturata dalla perfezione e dalla disposizione cromatica di questi dolcetti. I Macarons sono delle piccole meringhe realizzate con farina di mandorla, ripieni di creme diverse a seconda del colore scelto. Come sono tornata a casa ho provato a rifarli. Tentativo n. 1: un vero disastro. Con la mia attrezzatura da casalinga disperata ero riuscita a creare un mare di simil-meringa tendente alla gomma da masticare che si era appiccicata su tutta la superficie della placca da forno. Avevo anche chiesto l'aiuto di mio marito nel versare lo sciroppo mentre io con il frustino montavo gli albumi. Dopo altri tentativi fantozziani ho studiato meglio la situazione e mi sono attrezzata con il materiale fondamentale: termometro da cucina, planetaria, sac à poche. Poi ci vuole un piano d'attacco: non avere fonti di distrazione, preparare in ciotole tutti gli ingredienti già pesati prima di cominciare ed essere molto precisi nei passaggi e nelle dosi. Che soddisfazione quando attaccata al vetro del forno vedevo che si stava formando la caratteristica coroncina che circonda le meringhe! </div>
<div align="JUSTIFY">
In questa versione non ho usato il colorante alimentare, non ne sono una particolare sostenitrice, ma sono consapevole che l'aspetto scenografico dei Macarons stia nei vari colori con i quali si possono presentare. Vi assicuro però che sono buonissimi anche in versione "nature". I Macarons non si possono mangiare tutti subito, a meno che non abbiate invitato una dozzina di amiche a prendere il tè, ma si possono congelare e tirare fuori dal congelatore 6 ore prima di essere serviti nuovamente. Ultima raccomandazione, attenzione nel manipolare il caramello: é ustionante.</div>
<div align="JUSTIFY">
<br /></div>
<div align="JUSTIFY">
<b>Ricetta per circa 36
macaron</b>:</div>
<div align="JUSTIFY">
<u></u></div>
<div align="JUSTIFY">
<br /></div>
<div align="JUSTIFY">
<u>Per la meringa all'italiana:</u></div>
<div align="JUSTIFY">
60 g albumi</div>
<div align="JUSTIFY">
150 g + 35 g di zucchero semolato</div>
<div align="JUSTIFY">
1 dl d'acqua</div>
<div align="JUSTIFY">
<br /></div>
<div align="JUSTIFY">
<u>Per la pasta di mandorla</u>:</div>
<div align="JUSTIFY">
150 g di zucchero a velo</div>
<div align="JUSTIFY">
150 g di farina di mandorle (la più fine possibile)</div>
<div align="JUSTIFY">
60 g albumi</div>
<div align="JUSTIFY">
Un pizzico di sale</div>
<div align="JUSTIFY">
Colorante alimentare (facoltativo)</div>
<div align="JUSTIFY">
(per i macarons al cioccolato sostituire 15 g di
farina di mandorle con 15 g di cacao amaro)</div>
<div align="JUSTIFY">
<br /></div>
<div align="JUSTIFY">
<u>Realizzazione delle meringhe (coques):</u></div>
<div align="JUSTIFY">
Pesare tutti gli ingrdienti e disporli in ciotole.
</div>
<div align="JUSTIFY">
Passare al setaccio la polvere di madorle con un
setaccio a grana non troppo fine.</div>
<div align="JUSTIFY">
Assicurarsi che gli albumi siano seperati dal tuorlo
almeno da due giorni, conservarli in frigorifero e utilizzarli a
temperatura ambiente, quindi fuori frigo da almeno 6 ore (questo è quello che mi è stato insegnato, li ho fatti anche con albume appena separato e sono veniti bene lo stesso).</div>
<div align="JUSTIFY">
Mettere gli albumi nella planetaria a velocità 1.</div>
<div align="JUSTIFY">
In un pentolino mettere i 150 g di zucchero semolato
e il decilitro d'acqua (anche meno, deve ricoprire a filo lo
zucchero, non di più se non ci mette troppo ad andare in
temperatura).</div>
<div align="JUSTIFY">
Mettere il fornello al massimo (per induzione 9).</div>
<div align="JUSTIFY">
Nel frattempo, facendo sempre attenzione al caramello, aumentare a 2 poi a 4 la velocità
della planetaria quando gli albumi sono abbastanza spumosi, ma non
ancora montati, versare a pioggia i 35 g di zucchero semolato sempre
senza smettere di montare gli albumi. Aumentare la velocità a 8.</div>
<div align="JUSTIFY">
Il metodo migliore per capire quando il caramello è pronto è avere un termometro da
cucina. La temperatura deve salire a 115° C quindi
togliere un secondo dal fuoco quando raggiunge 105/107 ° C si versa
a filo poco alla volta,
direttamete sugli albumi, non sui bordi del boccale se no il caramello si
indurisce subito e non si mescola al resto (fare coincidere la temperatura con il
momento in cui gli albumi sono montati). Queste operazione vanno
effettuate mentre la planetaria contuinua a montare gli albumi.</div>
<div align="JUSTIFY">
Aggiugere il colorante e diminuire a 4 la velocità
continuando a mescolare fino al raffreddamento del composto (meringa all'italiana).</div>
<div align="JUSTIFY">
Aspettando il raffreddamendo della meringa passare
al setaccio la farina di mandorle e 150 g di zucchero a velo.
Incorporare i 60 g di albumi rimasti e lavorare con una spatola fino
ad ottenere una pasta omogenea. Spalmarla sui pordi e sul fondo di
una grossa terrina. Incorporare la meringa italiana a questa pasta
mettendola nel centro del recipiente con una spatola larga. Questa
operazione si chiama “macaroner” bisogna fare il seguente
movimento: una linea retta verticale che parte dal centro e va fino alla
parte opposta del recipiente verso di noi e poi circolare orario ai
bordi del recipiente, ripetere quento movimento per quattro/cinque
volte fino ad ottenere un nastro che ricade dalla spatola senza
rompersi. Il composto diventa leggermente brillante. Non lavorare
troppo per non rischiare di far sgonfiare la meringa, ma abbastanza
per ottenere un composto omogeneo. </div>
<div align="JUSTIFY">
Preriscaldare il forno a 150/160° C.</div>
<div align="JUSTIFY">
Preparare una
placca da forno ricoperta di carta antiaderente e con l'aiuto di un sac à poche grande, formare delle piccole sfere di 3
o 4 cm di diametro. Cercare di distanziarle abbastanza perché si
allargheranno leggermente. Lasciare riposare le sfere sulla placca 10/15 minuti prima di infornorle.</div>
<div align="JUSTIFY">
A questo punto si possono spolverare con una leggera
decorazione sulla superficie delle meringhe: farina di nocciole,
pistacchi in pezzetti, farina di cocco, sesamo, papavero.</div>
<div align="JUSTIFY">
Mettere al forno per 12/15 min.</div>
<div align="JUSTIFY">
Togliere dal forno e lasciare raffreddare sulla
placca.</div>
<div align="JUSTIFY">
<br /></div>
<div align="JUSTIFY">
<u>Caramello al Fleur de Sel (o semplicemente sale grosso)</u>:</div>
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100 g di zucchero semolato</div>
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80 g di panna fresca al 35% di grassi</div>
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30 g di burro</div>
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3 g di fleur de sel o sale grosso </div>
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Scaldare lo zucchero ricoperto di acqua a filo in una pentola, fino all'ottenimento di un bel colore ambrato (non troppo scuro, non deve essere marrone!).</div>
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Incorporare la panna tiepida (non deve essere fredda) fuori dal fuoco. Aggiungere il burro e lasciare cuocere a fuoco dolce fino a quando si sia completamente sciolto. Lasciare raffreddare e incorporare il sale (lasciare raffreddare bene se no il sale si scioglie e non c'è più la piacevole sorpresa di sentirlo sotto i denti e poi il caramello sarebbe troppo liquido e una volta disposto sulle meringhe colerebbe da tutte le parti!). Posizionare con un cucchiaino una piccola parte di composto sulla parte piatta di una meringa e richiudere con un'altra realizzando una leggera pressione. Lasciare almeno 6 ore in frigo prima di servire.</div>
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Anonymoushttp://www.blogger.com/profile/18293009122913954730noreply@blogger.com2